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 the sharing of ideas and experiences, the advocacy of brewing as a hobby and the responsible consumption of beverages containing alcohol

BREW NEWS

03/02/2015 02:59 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!

03/02/2015 02:59 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.....

03/02/2015 02:59 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!

03/02/2015 02:59 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’.....

03/02/2015 02:59 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

03/02/2015 02:36 PM
A Whale A Week: Surly Eight
Hey folks, time once again for A Whale A Week!  Last week we tasted Surly Seviin, and this week we finish up our series (until next year's Nine release) of Surly Anniversary Beers! A quick recap:  The Surly Anniversary beers have been quite a mixed bag over the years, but I appreciate the brewers stretching their brewing cho ...

03/02/2015 02:33 PM
#freshhopnz15 STARTS NOW!!!!

Yesterday 13 Auckland brewers, and many of Auckland’s craft beer bars met to discuss the details for #freshhopnz15 An event which will feature 13 beers made with Fresh Hops, straight from the hop fields of Nelson. Like this Facebook page and stay up to date with developments, updates from breweries, launch date as well as the list of the beers and the bars and outlets you can get them in.   Read about what we did last year #freshhopnz14 BEERVANA – Fresh Hop 2014 - 3/3/14 24 HOURS IN THE HOP FIELDS (Part 1) – 11/3/14 24 HOURS IN THE […]

The post #freshhopnz15 STARTS NOW!!!! appeared first on Luke's Beer.



03/02/2015 02:31 PM
Colorado Beer Releases February 2015
Colorado Beer Releases
February 2015 was Stout Month for many Colorado breweries as big, bold, dark brews tended to dominate the brewing landscape here in the state. February also saw record heat as well as record snow. It made for some rare February patio drinking days. Luckily, there was a bounty of new beer releases in the state. Something for just about every taste.

The following list is a recap of just some of the known craft beers that were released during the last month in Colorado. How many of these beers did you try? Winter seasonals were released in numbers. Here's what was new for the month of February 2015 in Colorado.

Colorado Breweries: Didn't see your beer listed here? Be sure to let Fermentedly Challenged know about your beer releases. Use the Contact Form to send updates about your beer releases.

Colorado Beer Releases - February 2015

12 Degree Brewing - Walter's White - returns February 25th.
1933 Brewing - Bathtub Blonde Ale - February 10th.
1933 Brewing - Squash Saison - February 13th.
38 State Brewing - Smoked Porter - February 13th.
Alpine Dog Brewing - Darth Hop Black Double IPA - February 19th 5pm.
Asher Brewing - Peace of Porter - February 24th.
Avery Brewing - Tart's Bliss - sour Karma w/tea - special tapping - February 9th 11am.
Avery Brewing - Chupacabra - Meph w/habanero & chocolate - February 9th 11am.
Avery Brewing - Bourpkin - bourbon bbl aged Rumpkin - February 9th 11am.
Avery Brewing - Uncle Jacob's Stout - Batch No. 4 - 2015 edition - February 22nd 11am.
Baere Brewing - Imperial Stout - 7 gallon batch (10.7% ABV) - February 25th.
Baere Brewing - Barrel Hoppy Brown Batch 3 - bourbon bbl-aged - February 26th.
Barrels & Bottles Brewery - Pixie's Stout - returns February 4th.
Barrels & Bottles Brewery - Dark Thing IPA - returns February 4th.
Barrels & Bottles Brewery - The Big LeBEERski - imperial golden milk stout w/coffee - Feb. 19th.
Berthoud Brewing - Raspberry Peppermint Porter - firkin - February 6th 5pm.
Berthoud Brewing - Peach Habanero - firkin - February 13th.
Berthoud Brewing - 1888 ESB - February 14th.
Berthoud Brewing - Aztec Chocolate Stout - firkin - February 20th 5pm.
Berthoud Brewing - Caramel Brownie Stout - firkin - February 27th 5pm.
Beryl's Beer - Logan's Lager - coffee schwarzbier - February 6th.
Beryl's Beer - Imperial Stout - February 6th.
Beryl's Beer - Barrel-aged Extra Stout - February 13th.
BierWerks Brewery - Doppelbock - February 18th.
Big B's Hard Cider - Hard Apple Lemonade - February 23rd.
Big Beaver Brewing - Pumpkin Peach Ale - February 6th.
Big Beaver Brewing - Vanilla Porter - February 7th.
Big Choice Brewing - Here it Gosegan - Gose (salty/sour beer) - small batch - February 11th.
Black Bottle Brewery - Dark Ritual - bourbon bbl oatmeal stout w/vanilla - Feb. 19th @ The Whisk(e)y.
Black Bottle Brewery - Shameless - Dry Irish Stout on nitro - February 24th.
Black Bottle Brewery - Carlos - American Brown Ale - returns February 27th.
Black Sky Brewery/American Craft Beer Radio - Hazelnut Porter - February 14th 11am.
Blue Spruce Brewing - Pomegranate Porter - slightly sour - February 3rd.
Blue Spruce Brewing - Chocolate Raspberry Stout - special release - February 14th.
Bonfire Brewing - Cone of Shame IPL - India Pale Lager - February 4th.
Bootstrap Brewing/Walnut Brewery - NutStrap Imperial Coffee Stout - collaboration - Feb. 13th 5pm.
Boulder Beer - Rude Eagle - bourbon barrel aged Double IPA - 1 keg - February 6th 8pm.
Boulder Beer - A Honey of a Saison - February 13th.
Boulder Beer - Limited Edition Barrel-aged Cherry Porter - February 17th 4pm.
Breckenridge Brew Pub - 25 Years Strong Imperial Double Oatmeal Stout - February 6th.
Breckenridge Brewery - Ophelia Hoppy Wheat Ale - seasonal - returns mid-February.
Breckenridge Brewery - Barleywine Batch #2 (2015) - February 27th.
BREW Pub & Kitchen - Peggy - American Stout - late February.
BREW Pub & Kitchen - Samuel - American Pale Ale - February 23rd.
Brewery Rickoli - Totally IPA - returns February 8th.
Brewery Rickoli - Enormous Richard - double cream ale - returns February 8th.
Brewery Rickoli - Black Pline - black IPA - February 8th.
Brewery Rickoli - Vanilla in 'yo Rye - returns February 17th.
Bristol Brewing - Smokebrush Porter - charity beer - February 12 5:30pm.
BRU Handbuilt Ales & Eats - BRU TANG Cream Ale - February 17th.
BRU Handbuilt Ales & Eats - Pinesnarl - Cascadian Dark Ale (6.5% ABV) - February 23rd.
Bull & Bush Brewery - Ice Cream Clone Stout - annual release - February 10th.
Cannonball Creek Brewing - Single Hop IPA - w/Nelson Sauvin hops - February 27th.
Casey Brewing & Blending - East Bank - new batch - February 7th 11am.
Casey Brewing & Blending - Saison - new batch - February 7th 11am.
Casey Brewing & Blending - Fruit Stand Farmhouse Ale - new batch - February 7th 11am.
Chain Reaction Brewing - Denver Comedy Pale Ale - February 13th.
Chain Reaction Brewing - Chinese New Year Wit - w/chinese spices - February 19th.
Chain Reaction Brewing - Single Hop Pale Ale - w/Belma hops - February 19th.
Chain Reaction Brewing - Look What I Saaz - session smash beer - February 19th.
Coda Brewing - Bramble On - Blackberry Imperial Kolsch - February 7th.
Coda Brewing - 180 Gram - 12% ABV Russian Imperial Stout - February 7th.
Coda Brewing - Blueberry Kolsch - February 9th.
Coda Brewing - Lover Rock - Oatmeal Blackberry Brown - 1 keg - February 13th.
Coda Brewing - Foxfeather Red - February 17th.
Coda Brewing - The Bad Plus Chocolate Java Stout - February 17th.
Coda Brewing - Dragondeer Beer - tart saison - February 20th.
Coda Brewing - 42/- Shilling - February 20th.
Comrade Brewing - Imperial IPA (9.5% ABV, 100+ IBU) - February 6th 12pm.
Copper Kettle Brewing - Chocolate Vanilla Imperial Cream Ale - cask - February 4th.
Copper Kettle Brewing - Rum Barrel Imperial Pumpkin Porter - nitro tap - February 6th.
Copper Kettle Brewing - Cherry Chocolate Imperial Milk Stout - cask - February 11th.
Copper Kettle Brewing - Chocolate Toasted Coconut Imperial Porter - cask - February 18th.
Copper Kettle Brewing - Chocolate Hazelnut Peanut Butter Imperial Brown Ale - February 25th.
Crabtree Brewing - Hunka Hunka Burnin' Love Porter - firkin - February 6th 6pm.
Crabtree Brewing - Ginger Bee - returns February 11th.
Crabtree Brewing - Apple of my Eye - English-style dry apple cider/pilsner - firkin - February 13th.
Crabtree Brewing - Grand Marnier oak chip Oatmeal Stout - firkin - February 20th 6pm.
Crabtree Brewing - Oatmeal Stout - returns February 21st.
Crabtree Brewing - Braggot - firkin - February 27th 6pm.
Crazy Mountain Brewing - Pink Vail Fruit Ale - February 27th.
Crooked Stave Artisan Beer Project - Surette Reserva Cassis - special keg - February 3rd 6pm.
Crooked Stave Artisan Beer Project - Passion Party - golden sour w/passion fruit - Feb. 10th 6pm.
Crooked Stave Artisan Beer Project - Progenitor - dry-hopped golden sour - February 18th.
Crooked Stave Artisan Beer Project - L'Brett d'Pluot - golden sour w/pluots - February 26th 6pm.
Crow Hop Brewing - Small Batch Session Ale (4% ABV) - February 6th.
Crow Hop Brewing - Belgian White IPA (7% ABV) - February 13th.
Crystal Springs Brewing - Bulleit Bourbon Barrel Aged Paul's Coffee Imperial Black IPA - Feb. 13th.
Dad & Dudes Breweria - Something Light Cream Ale - February 17th.
Dad & Dudes Breweria/The Fermentologists - Winter Yum Yum - chocolate raspberry stout - Feb. 23rd 7pm.
De Steeg Brewing - Gewurztraminer Ale - beer w/grapes & sake yeast - February 13th.
De Steeg Brewing - Grapefruit Wheat - half keg only - February 13th.
Declaration Brewing - Dec - American Style Kolsch - February 14th Grand Opening.
Declaration Brewing - American Style Stout - February 14th Grand Opening.
Declaration Brewing - American Style Amber - February 14th Grand Opening.
Declaration Brewing - Electric Silk - oatmeal IPA - February 14th Grand Opening.
Declaration Brewing - Purloined Pearl Pale - American Style Pale Ale - February 14th Grand Opening.
Declaration Brewing - American Style Pilsner - February 14th Grand Opening.
Declaration Brewing - MRCA Wheat - February 14th Grand Opening.
Declaration Brewing - Hardtack Copper - February 18th.
Declaration Brewing - Bel-Gum - February 18th.
Declaration Brewing - Double IPA - February 18th.
Declaration Brewing - Peg - strawberry wheat - February 18th.
Declaration Brewing - Mile Highlander - Scottish Strong - February 18th.
Declaration Brewing - Ripple Belgian Table Ale - February 18th.
Denver Beer Co - Miss Daisy's Chocolate Milk Stout - February 27th.
Dillon Dam Brewery - 18th Damiversary Double IPA - small batch - February 5th.
Dillon Dam Brewery - Chocolate Brown Ale w/raspberries & habaneros - 5 gal - February 10th 5pm.
Dillon Dam Brewery - Chocolate Milk Stout - small batch - February 25th.
Dodgeton Creek Brewing - Oktoberfest - returns February 12th.
Dry Dock Brewing (South) - Rabbit in Red - Gruit - w/no hops - February 1st.
Dry Dock Brewing (South) - DoppleDock - German-style Dopple Bock - February 6th.
Dry Dock Brewing (South) - Cherry Ambassador Sour - firkin - February 6th 3pm.
Dry Dock Brewing (South) - Chocolate Strawberry Vanilla Porter - firkin - February 13th 3pm.
Dry Dock Brewing (South) - Chocolate Raspberry Porter - February 14th.
Dry Dock Brewing (South) - Sugar Daddy Brown Ale - on nitro - February 24th.
Dry Dock Brewing (South) - S.S. Flyer - hoppy wheat - returns February 24th.
Dry Dock Brewing (South) - Double Chocolate DoppleDock - firkin - February 27th 3pm.
Dry Dock Brewing (North) - Chocolate Hefeweizen - firkin - February 28th 12pm.
Echo Brewing - Echo Helles - w/grapes & chardonnay oak - February 4th.
Echo Brewing - Peach Amarillo Session Ale - firkin - February 18th.
Echo Brewing - Munich Helles - returns February 19th.
Edgewater Brewery - The Scottish - Scottish ale - February 12th.
Elk Mt Brewing - Raspberry Red - firkin - February 4th 4pm.
Elk Mt Brewing - Satsuma Puma IPA - firkin - February 11th 4pm.
Elk Mt Brewing - Chocolate Covered Strawberry Stout - February 14th.
Elk Mt Brewing - Pumpkin Peach Ale - February 27th 5pm.
Epic Brewing - Lil' Brainless Raspberries - draft & can - February 5th.
Equinox Brewing - Eclipse Brown Ale w/peaches & pumpkin pie spices - February 5th.
Equinox Brewing - Sunrise Golden Ale - dry-hopped w/Amarillo - firkin - February 12th.
Fate Brewing - Imperial Moirai IPA - February 2nd - 2nd anniversary.
Fate Brewing - Imperial Sudice Stout - February 3rd - 2nd anniversary.
Fate Brewing - Imperial Norns Roggenbier - February 4th - 2nd anniversary.
Fate Brewing - Vinum Viognier Saison - 2nd Anniversary Ale - February 4th.
Fate Brewing - Imperial Laimas Kolsch Style Ale - February 5th - 2nd anniversary.
Fate Brewing - Imperial Parcae Belgian Pale Ale - February 6th - 2nd anniversary.
Fate Brewing - Coffee Stout - on nitro - February 14th.
Fate Brewing - Pale Ale - w/Summer, Galaxy & Citra hops - February 24th.
FERMÆNTRA - Backlit - Black IPA - February 20th.
FERMÆNTRA - Canticle - Belgian Dubbel - returns February 25th.
FERMÆNTRA - Sidereal - Blonde Rye Ale - February 27th.
Fiction Beer - Subtle Ruse - pilsner - February 14th.
Fiction Beer - Waves and Ripples - Gose - salted sour German wheat - February 25th.
Fieldhouse Brewing - White Russian Coffee Stout - February 4th.
Fieldhouse Brewing - Belgian IPA - February 8th 12pm.
Fieldhouse Brewing - Apple Cinnamon Oatmeal Stout - February 11th.
Fieldhouse Brewing - Pumpkin Peach Stout - February 18th.
Former Future Brewing - Four different coffee beers - 1st anniversary - February 1st.
Former Future Brewing/Denver off the Wagon - 4x4 Imperial Brett IPA (7.8% ABV) - February 20th.
Fort Collins Brewery - Giles - Golden Imperial Ale - Malt Monster Series - February 20th.
Fort Collins Brewery - Maibock - returns February 23rd.
Front Range Brewing - Cherry Stout - bourbon bbl-aged - February 14th.
Front Range Brewing - Bourbon Barrel Aged Imperial Coffee Stout - February 18th.
Fossil Brewing - Achocalypse - chocolate beer - February 12th.
Fossil Brewing - Coffee Stout - collaboration beer - February 19th.
Funkwerks - Belgian Stout - bottle & draft - February 21st.
Gold Camp Brewing - Mizz 51 - coconut chocolate stout - end of February.
Gold Camp Brewing - Fr. Kavanaugh's Irish Red - end of February.
Gold Camp Brewing - Phoenix Phire Double IPA - end of February.
Gold Camp Brewing - 2 Guns Nan - w/Centennial hops - end of February.
Gold Camp Brewing - Connemara Irish Stout - end of February.
Gold Camp Brewing - Pearl de Vere Blonde Ale - end of February.
Gold Camp Brewing - The Easy Way - Pumpkin Peach Belgian Ale - end of February.
Golden City Brewery - Red Hot REd Ale - cinnamon beer - February 14th.
Goldspot Brewing/Cerebral Brewing - Uh Huh Honey - honey IPA - February 21st Grand Opening.
Goldspot Brewing - Belgian Pale Ale - February 21st Grand Opening.
Goldspot Brewing - Coffee Cocoa Porter - February 21st Grand Opening.
Goldspot Brewing - Imperial Stout - February 21st Grand Opening.
Goldspot Brewing - Kolsch-style Golden Ale - February 21st Grand Opening.
Goldspot Brewing - IPA - February 21st Grand Opening.
Grand Lake Brewing - Dopplebock - February 14th.
Great Storm Brewing - Black Bear Zwartbier - randall w/cocoa nibs - February 14th.
Great Storm Brewing - Sugar Bear - French Toast Dopplebock - February 14th.
Great Storm Brewing - Black Wheat Wine - randalled w/blueberries - February 18th 6pm.
Grimm Brothers Brewhouse - Charles the Great - German Belgo Blonde Ale - February 7th 12pm.
Grimm Brothers Brewhouse - Rose Petal Snow Drop - firkin - February 9th.
Grimm Brothers Brewhouse - Tequila Dos Grios - Vienna Lager aged in Tequila bbls - Feb. 14th.
Grimm Brothers Brewhouse - Magic Mirror - Imperial Kottbusser Ale - bottles only - Feb. 14th.
Grimm Brothers Brewhouse - Pumpkin Peach Bearskin Stout - firkin - February 27th.
Grimm Brothers Brewhouse - Bearskin - Dry Stout - February 28th.
Grist Brewing - Whiskey Lager - February 13th.
Großen Bart Brewery - Soul Patch Porter - February 24th.
Gunbarrel Brewing - Touch of Grey - Blonde ale - @ Grandma's House - February 7th 4:30pm.
High Hops Brewery - Yo!atmeal Stout - firkin - February 4th 5pm.
High Hops Brewery - Hinterwälder Lager - February 5th.
High Hops Brewery - Gin Barrel Wit - bbl-aged American wheat - February 11th.
High Hops Brewery - Groot - Belgian style Dubbel - February 12th.
High Hops Brewery - Van Dam - vanilla milk stout w/Damiana aphrodisiac firkin - Feb. 14th 12pm.
High Hops Brewery - Habanero Honey - red ale w/habaneros - firkin - February 14th.
High Hops Brewery - DaPa Brown - Homebrew class ale release - February 18th 5pm.
High Hops Brewery - Vanilla Barn Owl - vanilla hefeweizen - firkin - February 25th 5pm.
High Hops Brewery - License to 'IL - double India lager 8.25% ABV - February 26th.
Horse & Dragon Brewing - Pucker Up & Whistle - tart cherry honey brown - February 14th.
Horse & Dragon Brewing - Trina's Mint Chocolate Stout - February 26th.
Horse & Dragon Brewing - Fire Captain Irish Red Ale - on nitro - returns February 27th.
J Wells Brewery - Bergstaat Dunkelweiss - February 27th.
Jagged Mountain - Sawatch IPA - February 4th.
Jagged Mountain - Grizzly Peak Session Porter - low ABV - February 10th.
Jagged Mountain/Prost Brewing - Quickdraw Kolsch - February 17th.
Jagged Mountain - Wolfpack Black Saison - February 24th.
Joyride Brewing - Edgewater IPA - returns February 11th.
Joyride Brewing - Antelope Amber - returns February 18th.
Joyride Brewing - Bluecifer - Belgian Golden Strong - February 23rd.
Joyride Brewing - Emerald Irish Stout - nitro tap - February 27th.
Joyride Brewing - Czech the Rhime - Czech-style Pilsner - February 27th.
Kannah Creek Brewing - Wee Heavy - smoked Scotch ale - firkin - February 9th 5pm.
Kannah Creek Brewing - Crossed Irons Irish Ale - February 19th.
Kannah Creek Brewing - Cherry Chocolate Porter - firkin - February 23rd.
Left Hand Brewing - WTF sour ale - archived single keg - February 14th 11am.
Left Hand Brewing - Great Juju - Imperial Ginger Pale Ale - February 28th 11am.
Liquid Mechanics Brewing/The Post Brewing - Little Red Planet - February 6th.
Liquid Mechanics Brewing - Colorado Red Ale - February 6th.
Living The Dream Brewing - The Eternal Hoptimist Double IPA - returns February 5th.
Living The Dream Brewing - Belgian Brune - returns February 5th.
Living The Dream Brewing - Experimental Ale #1001-B4 - hoppy amber ale - February 12th.
Living The Dream Brewing - Dunkel - February 24th.
Locavore Beer Works - Tooth 'n Ale ESB - cask - returns February 26th.
Locavore Beer Works - 5th Season Pale Ale - February 26th.
Lone Tree Brewing - Longshanks' Wee Heavy (8+% ABV) - February 18th 12pm.
Lost Highway Brewing - WhEaT Dreams - early February.
Loveland Aleworks - Sorachi Ace IPA (7.4% ABV) - winter seasonal - early February.
Loveland Aleworks - American Sour Ale w/black currants & strawberries - February 12th.
Loveland Aleworks - Barrel Aged Grand Cru - February 13th.
Loveland Aleworks/Crow Hop Brewing - For the Love of Stout (themed beer) - February 14th.
Loveland Aleworks - Brendan's Strong Scotch Ale (9.7% ABV) - winter seasonal - mid-February.
Lowdown Brewery - Tuggie Milk Stout - new name - returns February 6th.
Lowdown Brewery - Sinister Aged Saison - 1st Anniversary tapping - February 11th 5pm.
Lowdown Brewery - Lowdown's 1st Anniversary Ale - February 11th 5pm.
Lowdown Brewery - Russian Imperial Stout - aged stout - February 11th 5pm.
Mancos Brewing - Chocolate Wheat Lager - February 14th.
Mockery Brewing - Smoked Lager - February 6th.
Moonlight Pizza Brewpub - Imperial Porter - February 5th.
Moonlight Pizza Brewpub - Double IPA - 100th batch - February 6th.
Mountain Sun - February was Stout Month - House Stouts: 48 Smooth Chai Stout, Addiction Coffee Imperial Stout, Bourbon Barrel-Aged Addiction Coffee Imperial Stout, Brett Stoudt American "Wild" Stout, Casual Friday Stout, Cherry Chocolate Stout, Chocolate Dip Stout, Chocolate Thunder Imperial Chocolate Milk Stout, Coconut Cream Stout, Dark Harvest Pumpkin Stout, Dropkick Stout, Girl Scout Stout, Korova Cream Stout, Megatron Imperial Stout, Mutual Respect Coffee Stout brewed with Odell Brewing, Nihilist Russian Imperial Stout, Norwegian Wheat Stout, Oatimus Prime Oatmeal Stout, Old School Dry Irish Stout, Sharkbite Foreign Stout, Space Odyssey Stout, Stoked Oak Stout, Totally Stoked Stout, Thunderhead Stout, Trickster Stout, and Yonder Mountain Oatmeal Stout.
Mountain Sun - Chocolate Thunder Bourbon Barrel-Aged Imperial Chocolate Milk Stout - Feb. 3rd.
Mountain Sun - Megatron Imperial Stout - February 10th.
Mountain Sun - Oatimus Prime Imperial Oatmeal Stout - February 10th.
Mountain Sun - Cherry Chocolate Stout - February 14th.
Mountain Sun - Daisy's Raspberry Chipotle Stout - February 18th - Homebrew competition winner.
Mountain Sun - The KRÄKEN - spiced and smoked stout - February 23rd.
Mountain Sun - Bourbon Barrel-Aged Addiction Coffee Imperial Stout - February 24th.
Mountain Toad Brewing - Galaxy Hop - golden ale with Australian hops - February 5th.
Mountain Toad Brewing - Monsieur Fleru - belgian golden spiced ale - February 12th.
Mu Brewery - Colorado Bastard IPA - $1 pints - 1 keg - February 12th 3pm.
Mu Brewery - Pumpkin Peach Ale - $1 pints - 1 keg - February 19th 3pm.
Mu Brewery - Searing Smoked Serrano Wheat - chili beer - small batch - February 27th 5:30pm.
New Belgium Brewing - Cocoa Molé - Lips of Faith - porter - February 18th.
New Belgium Brewing - 2015 La Folie - annual release - February 7th - Lost in the Woods.
New Belgium Brewing - 2015 Transatlantique Kriek - February 7th - Lost in the Woods.
New Belgium Brewing - Oscar-Worthy - coffee sour beer - February 20th.
Nighthawk Brewery - Herb Saison w/Lacto (6.3% ABV) - limited batch - February 18th.
Nighthawk Brewery - Berliner Weisse - late February.
Nighthawk Brewery - Session Porter - late February.
Odell Brewing - Brazzle - sour golden raspberry ale - bottle & draft - February 27th.
Odyssey Beerwerks - Primordial Gruit - w/spices - February 1st.
Odyssey Beerwerks - Northern Lights Sahti - w/juniper & spruce - February 1st.
Odyssey Beerwerks - Berry Cauldron Stout - Discovery beer - February 11th.
Odyssey Beerwerks - Dubbel Dragon - dubbel w/dragon fruit green tea - February 25th.
Our Mutual Friend Brewery - Colorado Pale Ale - returns February 26th.
Pagosa Brewing - Salty Caramel Stout - returns February 5th.
Pagosa Brewing - Wolf Tracks - Espresso Stout - February 13th.
Palisade Brewing - Zoso IPA - w/Zoso hops - February 6th.
Pateros Creek Brewing - The Queen of Beers - Peach Pumpkin Imperial IPA - Outlaw tap - February 5th.
Pateros Creek Brewing - English Ale w/ American Roots Tea - Outlaw tap - February 12th.
Pateros Creek Brewing/Grossen Bart Brewign - Bear Shark Barleywine - February 20th.
Pateros Creek Brewing - Ain't No Sunshine - Kolsch w/strawberry tea - Outlaw tap - Feb. 26th.
Pikes Peak Brewing - Switchback Coffee Porter - in cans - February.
Platt Park Brewing - Phaded Pale Ale w/Citra hops - firkin - February 4th.
Ratio Beerwerks - Repeater - Extra Pale Ale - February 14th Grand Opening.
Ratio Beerwerks - Hold Steady - Chocolate Rye Scotch Ale - February 14th Grand Opening.
Ratio Beerwerks - Dear You - French-American Saison - February 14th Grand Opening.
Ratio Beerwerks - Domestica - American Standard Ale - February 14th Grand Opening.
Ratio Beerwerks - Genius Wizard (11% ABV) - seasonal - February 14th Grand Opening.
Red Leg Brewing - Milk Stout - nitro tap - February 6th.
Red Leg Brewing - Mint Chocolate Stout - February 27th 5pm.
Renegade Brewing - оранжевый (Oranzhevvy) - Hammer & Sickle aged on cocoa nibs/orange peel - Feb. 9th.
River North Brewery - River North White fermented Oktoberfest-style - lager - February 11th.
River North Brewery - Anniversary Ale 3 - Biere de Garde (17.2% ABV) - February 13th 1pm.
River North Brewery - Coffee Avarice - Imperial Stout - 1 keg only - February 25th.
Rock Bottom Denver - Fire Chief Ale - returns February 11th 6pm.
Rockyard Brewing - Lighting Strike - oatmeal stout - February 1st - Stout Month.
Rockyard Brewing - Lighting Strike Nitro - February 1st - Stout Month.
Rockyard Brewing - New Memphis BLACK Stout Chili Ale - February 1st - Stout Month.
Rockyard Brewing - Kimbo 2.0 - Russian Imperial Stout - small batch - February 1st.
Rockyard Brewing - Fluff Monster Smoked Russian Imperial Stout - February 1st.
Rockyard Brewing - Cerise Stout - cherry stout w/French oak - February.
Rockyard Brewing - Terre Pecan Stout - stout with pecans and French oak - February.
Rockyard Brewing - Grand Cru - American Brett Ale - February 19th.
Ska Brewing - Ska Face - limited release bbl-aged Barleywine (11.5% ABV) - February 18th.
Snowbank Brewing - Ghana Chocolate Stout - February - February 20th.
Snowbank Brewing - The Wakatu Experience - single hop ale - half anniversary February 22nd.
Snowbank Brewing - Winey Blonde - Belgian blonde w/Malbec-soaked oak-chips - February 22nd.
Snowbank Brewing - Bee's Knees - small batch IPA Braggot - February 22nd.
Snowbank Brewing - Moon Arete Wheat - returns February 23rd.
Snowbank Brewing - Cocoa Squall - black IPA with cacao husk & nibs - February 27th.
Station 26 Brewing - Single Hop Chinook IPA - February 6th.
Station 26 Brewing - Horchata Milk Stout - firkin - February 19th 4pm.
Steamworks Brewing - Framboozin - raspberry Lambic/Stout - firkin at Durango Mt Resort - Feb. 27th 3pm.
Strange Craft - Strange Specialty Stout - 1 barrel - February 4th.
Strange Craft - Pumpkin Saison - limited batch - February 9th.
Strange Craft - Le Bruit du Diable - Farmhouse Ale - February 26th.
The Old Mine - Cinnamon Cherry Pomegranate - small batch hard cider - February 12th.
The Old Mine - Chocolate Chili Strawberry - small batch hard cider - February 12th.
The Old Mine - Citra Hopped Handlebar Hard Cider - February 17th.
The Post Brewing - Lovey Dovey - Belgian-style Amber ale - February 13th.
Three Barrel Brewing - Morada - dark tart brett sour ale - February 4th.
Three Barrel Brewing - Hermano - light tart lacto sour ale - February 4th.
Three Barrel Brewing - Unfiltered Wheat Sour Ale on brett - February 4th.
Three Barrel Brewing - Thursday Special - Coconut Brown Lager - draft & bottle - February 5th.
Tivoli Beer/99.5 The Mountain - Pass The Buck - preview @ The Mayor of Old Town - Feb. 19th.
TRVE Brewing - Crimson Death - sour ale w/raspberries & boysenberries - 1st week February.
Two Creeks Brewing - Wunsch - German-style Amber Ale - February 6th 6pm @ Grandma's House.
Trinity Brewing - Flo IPA - dry hopped - firkin - February 7th 11am.
Trinity Brewing - For the Love of Stouts - February 13th 12pm.
Trinity Brewing - Cherry Chilly Water Baltik Porter - single keg - February 14th.
Trinity Brewing - 45th Parallel - Oregon-style IPA - February 27th 5pm.
Two22 Brew - Patio Peach - 1st Anniversary - returns Feb. 21st.
Two22 Brew - Boo! 22 - 1st Anniversary - returns Feb. 21st.
Two22 Brew - Hefeweizen - 1st Anniversary - returns Feb. 21st.
Two22 Brew - Imperial Melon IPA - 1st Anniversary - returns Feb. 21st.
Two22 Brew - Saison - 1st Anniversary - returns Feb. 21st.
Two22 Brew - Abbey - 1st Anniversary - returns Feb. 21st.
Two22 Brew - White IPA - 1st Anniversary - returns Feb. 21st.
Two22 Brew - Chocolate Porter - 1st Anniversary - returns Feb. 21st.
Two22 Brew - Fruits of Philanthropy - Anniversary Beer - February 22nd.
Upslope Brewing - Barrel Aged Imperial Stout - Lee Hill Series Vol 3 - cans - February 19th.
Verboten Brewing - Killer Boots with Peppermint - on nitro - February 20th.
Verboten Brewing - Plethora - rum bbl-aged Belgian Quad (11% ABV) - February 27th.
Verboten Brewing - Never Lose - bourbon bbl-aged Russian Imperial Stout w/coffee & cocoa - Feb. 28th.
Vindication Brewing - Big Sampson IPA - rye IPA 9% ABV - February 12th.
WeldWerks Brewing - IPA - February 21st - 1st day of business.
WeldWerks Brewing - Red Ale - February 21st - 1st day of business.
WeldWerks Brewing - Coffee Stout - February 21st - 1st day of business.
WeldWerks Brewing - Hefeweizen - February 25th.
Westminster Brewing - Abel - Black IPA - February 6th.
Westminster Brewing - 12 Apostles - German-style Kolsch - can release - February 27th.
Wild Woods Brewery - Blackberry Bourbon Wheatwine - February 5th.
Wild Woods Brewery - Chipotle Chili Campfire Red - cask - February 5th.
Wild Woods Brewery - Smores Stout - cask w/coconut - February 12th.
Wild Woods Brewery - Frozen Forest - barleywine w/spruce & coriander - February 19th.
Wild Woods Brewery - Barrel Aged Butternut Brown - February 26th.
Wiley Roots Brewing - Double Chocolate Porter - small batch - February 5th.
Wiley Roots Brewing - Mexican Chocolate Stout - small batch - February 5th.
Wiley Roots Brewing - Tequila Barrel Aged Deep Roots Chocolate Porter - February 5th.
Wiley Roots Brewing - Anise-Caraway Stout - small batch - February 12th.
Wiley Roots Brewing - Whiskey Barrel Aged Deep Roots Chocolate Porter - February 12th.
Wiley Roots Brewing - Wine Barrel Aged Deep Roots Chocolate Porter - February 12th.
Wonderland Brewing - The Cat's Pajamas - Belgian Imperial Weizen (8.3% ABV) - February 6th.
Wynkoop Brewing - Saison De Seigle - February 17th.
Yak & Yeti Brewpub - Cinnamon Apple Ale - February 11th.
Yak & Yeti Brewpub - Yakety Yak Don't Talk Bock - bock - February 17th 4pm.
Zwei Bruder Brewing - Englisch - Maltastic brown ale - February 6th.
Zwei Bruder Brewing - Trunk - American IPA - February 6th.
Zwei Bruder Brewing - Can I get a Harrumph? - Pale Ale - February 13th.
Zwei Bruder Brewing - Dopple Weizenbock - February 17th - Karneval.
Zwei Bruder Brewing - Double IPA - February 17th - Karneval.
Zwei Breder Brewing - Dry Hopped Pils - 2nd in a series - February 17th - Karneval.

This article came from FermentedlyChallenged.com - a Colorado beer blog. Don't miss another article. Subscribe to Fermentedly Challenged by RSS today.


03/02/2015 01:49 PM
Diamonds in the Rough: Australia’s wealth of wine
I flew into Griffith, a remote area in New South Wales, on a four-seater plane. Aside from being terrifying it was also astounding—I could see ...

03/02/2015 01:36 PM
Spiteful Brewing Releases Couch Funding Cherry Stout With Campaign

(Chicago, IL) – Following the release of Couch Funding Cherry Stout, Spiteful Brewing is taking part in the trend of busin…

The post Spiteful Brewing Releases Couch Funding Cherry Stout With Campaign appeared first on thefullpint.com.



03/02/2015 01:14 PM
DUI, Part IV: Incarceration
Last year my life was forever changed. I was arrested for DUI as I was driving home from a beer festival. As a long-time beer blogger and advocate of knowing when to say when, this was devastating. Over the next few weeks, I will be telling my story in hopes that my experience will resonate […]

03/02/2015 12:59 PM
SweetWater Brewing Unveils Atlanta Braves Packaging

(ATLANTA,GA) – The boys and girls at SweetWater Brewing couldn’t wait until Opening Day to hit a home run in Braves Country. Geo…

The post SweetWater Brewing Unveils Atlanta Braves Packaging appeared first on thefullpint.com.



03/02/2015 12:54 PM
Grapevine Craft Brewery Raises Funds for Grapevine Charity
Grapevine Relief And Community Exchange (GRACE) a community service organization that runs a food pantry, transitional housing, and a community clinic. In mid Februray their donation center was robbed and set on fire. Grapevine Craft Brewery Founder Gary Humble went to GoFundMe and pledged to match donation of up to $2500. Within days, the GoFundMe page had collected almost $15,000, bringing the total money raised to almost $20,000. You can read all about it here.




03/02/2015 12:26 PM
Saint Arnold Brewing Releases Lawnmower & Santo Cans Today

Houston, TX – Responding to strong customer demand, Saint Arnold Brewing Co., the oldest craft brewery in Texas, today st…

The post Saint Arnold Brewing Releases Lawnmower & Santo Cans Today appeared first on thefullpint.com.



03/02/2015 12:08 PM
Why CAMRA’s Pub of the Year should be yours too
On Tuesday the Campaign for Real Ale (CAMRA) announced that the winner of its National Pub of the Year competition was the Salutation Inn in Gloucestershire. After visiting last October, I completely concur. What makes the perfect pub? It's the subject of one of my favourite ever pieces of writing. In fact you could write a very good ...

03/02/2015 12:01 PM
Field trip: Tasting Pliny the Younger at the Blue Palms Brewhouse
The month of February is packed with many things - Valentine's Day, President's Day, Mardi Gras, Groundhog Day, etc. It's a month filled with celebrations, but none greater for beer nerds than the annual...
Thirsty patrons line up early on a Saturday to try Pliny the Younger

03/02/2015 11:48 AM
There’s Weird in My Beer: Crazy Names, Insanely Delicious.
Beer brewed from malted barley, hop cones, and yeast would’ve sounded terribly foreign to a brewer 5,000 years ago. Back then, crumbled bread, date wine, ...

03/02/2015 11:39 AM
BBSU Starts Wednesday!
Better Beer Society University starts Wednesday! There are still some open spots, so grab your no. 2 pencils (or perhaps your keyboard) and sign up today! Classes meet Wednesdays from March 4th through May 20th at either 6pm or 7:30pm at Republic Seven Corners. Now in it’s third year, Better Beer Society University offers up ...

03/02/2015 11:30 AM
Craft Beer & Ale: A Parody of Dr. Seuss’ Green Eggs & Ham
Today, of course, is the birthday of Theodore Geisel, a.k.a. Dr. Seuss. Almost six years ago my kids were on a Dr. Seuss kick and we read quite a few of his books multiple times, with Green Eggs & Ham emerging as the family favorite. I was playing around with the words one night, as...

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03/02/2015 11:25 AM
Patent No. 3171746A: Production Of Brewers’ Wort
Today in 1965, US Patent 3171746 A was issued, an invention of David Teignmouth Shore, for his “Production of Brewers’ Wort.” There’s no Abstract, but in the description Shore explains that his “invention relates to the production of brewers wort at the mashing stage...

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

03/02/2015 11:18 AM
Shock Top Lemon Shandy Returns
Enough is enough. This winter has been brutal for millions of Americans: subzero temperatures, record levels of snow and a groundhog that seems to see his shadow every year. Everywhere you look is a bleak, cold reminder summer is still months away. Or is it?

03/02/2015 11:00 AM
Book Release: OR: Portland: Local writer Niki Ganong releases "A Traveler’s Handbook to State Liquor Laws", April 21st
Press Release



image courtesy Niki Ganong, Cole Gerst, & Overcup Press
A Traveler’s Handbook to State Liquor Laws
By Niki Ganong

This book is the puzzle piece that has long been missing from drinking in America. A joy to read and an impressive mountain of knowledge to unearth.” – Jeffrey Morgenthaler, author of The Beer Book: Elements of Cocktail Technique

How anyone could take such a dry subject as state-to-state liquor laws, and write a book on the subject that’s not just informative, but also really fun to read, is completely beyond me. Niki Ganong has pulled it off in grand style, though. This is a fabulous, and very useful, book for boozers in the USA.”
 Gary “gaz” Regan, author of The Joy of Mixology


Inspired by a relentless pursuit to understand America’s confusing liquor laws, Niki Ganong spent the last three years researching each state’s history with alcohol along with the current laws of the land. The result is a different type of guidebook -- one that keeps thirsty travelers informed about how to buy alcohol on the road. With colorful illustrations and arranged in a state-by-state regional format from east to west, THE FIELD GUIDE TO DRINKING IN AMERICA (Overcup Press, April 21, 2105, $19.99) tells the story of America through alcohol in a narrative filled with interesting people, places, conflicts, and values all connected by the thread of alcohol.

“I had a nagging curiosity about America’s history with alcohol,” said Ganong. “After Prohibition was repealed, each state and county was on its own to regulate how liquor was bought and sold and this lead to confusion once outside the state’s borders. Alcohol is an intricate part of human culture, so I kept asking what have the people in this place historically done to make, sell or consume alcohol. Then we followed that line of thinking to modern times.”

THE FIELD GUIDE keeps thirsty travelers informed when they cross state lines and armchair travelers entertained as they consider the complexity and variety of state laws enacted since the repeal of Prohibition:
Find out when bars make last call.
Know how packaged liquor, beer and wine are sold in all 50 states and Washington, DC. 
Plan ahead for the Sunday "blue laws" that can throw off your tailgate party.
Use easy to follow icons to identify control states, growler refill laws, corkage/re-corkage rules and more.
Get tips from local bartenders, brewers, and distillers about drinking in each state.

About the author:
Niki Ganong is a food and drink writer from Portland, Oregon. She is a frequent contributor to epicurean publications and is a frequent beer judge. The Field Guide to Drinking is her first book.

THE FIELD GUIDE TO DRINKING IN AMERICA
By Niki Ganong; Art Direction & Design by Cole Gerst/option-g
978-0983491729; April 21, 2015; Paperback; $19.99; 224 pgs; 220 color illustrations, 52 maps, 52 color photos


03/02/2015 10:47 AM
Great Lakes Brewing Blackout Stout

The post, Great Lakes Brewing Blackout Stout, first appeared on The Barley Blog.

I’ve had a few Great Lakes Brewing beers since they started shipping to Virginia back in February of 2012, but none of their products were so firmly set in my sights as their Blackout Stout. I don’t know why it’s taken me this long to finally find a bottle (or three) on shelves, but it […]

The post, Great Lakes Brewing Blackout Stout, first appeared on The Barley Blog.



03/02/2015 10:21 AM
18th Street Brewery Begins Construction on New Facility
A massive vault originally built to store fur coats in the 1950s is being transformed into a brewing operation as part of an expansion plan by 18thStreet Brewery – one that will double its production capacity, create new jobs and serve as a catalyst for business in the beachfront community they call home.

03/02/2015 10:17 AM
Mims Distributing Names New Eastern Area Sales Manager
Mims Distributing Company, a wholesale beverage distributor in North Carolina, has announced the addition of Christopher Jackson as its eastern area sales manager

03/02/2015 10:15 AM
Funky Buddha Expands Distribution to Tampa
Get Funky, Tampa! Funky Buddha is proud to announce that its creative and award-winning beers will make their way to the west coast of Florida beginning on March 25.

03/02/2015 10:07 AM
Cape May to Release Bringing Sexy Bock
On March 5, as the third in a six-new-beers-in-six-week series, Cape May Brewery is releasing Bringing Sexy Bock, a kickass Vienna-style brew.

03/02/2015 09:53 AM
Two decades with Carolina Brewery: Owner and Co-Founder Robert Poitras speaks
We've all done some crazy things in our 20's. Some of those things would raise more eyebrows than others, but one way or another, everyone can relate to the tumultuous 20's. Of the endeavors...
In the brewhouse

03/02/2015 09:36 AM
Lancaster Brewing Company – Harrisburg
Lancaster Brewing Company from Harrisburg, Pennsylvania, United States...

03/02/2015 09:34 AM
Mardi Gras!
So, Mardi Gras has come and gone. It was a whirlwind of awesome, as usual. Definitely some somber notes, but that's New Orleans life, partying through the pain. I did a fun interview with Polly Watts about how things are at the Avenue Pub during Mardi Gras. (spoiler: pretty crazy). And in Gambit news, I ran down a bunch of beers that ...

03/02/2015 08:44 AM
They Closed Schools Again
All I encountered driving to work was cold and fog.


Over the last few weeks, it seems the rule here is schools close one day for each inch of snow.


[ This content originated at Musings Over a Pint ]


03/02/2015 06:00 AM
Dogfish Head & Victory Brewing Present: Amber Waves
As the Craft Brewers Conference moves closer, those of us here in Portland need to begin preparing our calendars. There will be many various beer related events taking place around our great beercentric city and its never too early to prepare. And here is one that we feel will bring out the more creative side […]

03/02/2015 05:46 AM
Next week, links about actually drinking beer
MONDAY BEER LINKS, MUSING 03.09.15 Organizing the links this week I figured out what was missing. Making & selling beer Inside The Ram Brewery. Whoa! There’s a nanobrewery inside the Ram Brewery, the place where Young’s and Co, made beer 1831 and 2006. Here’s the tour: “We’re shown a set of cast iron grain hoppers, […]

03/02/2015 04:45 AM
Double Mountain Winter Releases: Molten Lava, Chaos Reigns and My Little Runaway & Anniversary
Over the past few months Double Mountain Brewery & Taproom from Hood River, OR has been gradually releasing a few new bottles into its distribution network. The three most recent releases are for Molten Lave IIPA, Chaos Reigns and My Little Runaway. Molten Lava Imperial IPA The yearly release for Molten Lava IIPA returns once […]

03/02/2015 04:05 AM
HUB inks agreements for beer distribution in two US states
Beer maker Hopworks Urban Brewery (HUB) has signed new agreements with K&L Distributors and Craft Northwest Distributors for the distribution of its sustainably brewed beer in Hawaii and Alaska, the US.

03/02/2015 04:00 AM
Four Brewers | Mmm…Hops!

Season 2, Episode 9 - This week, we’re going back to the hops with homebrew from Nagel and hoppy radness from Noble Ale Works…

The post Four Brewers | Mmm…Hops! appeared first on thefullpint.com.



03/02/2015 03:42 AM
Cherishing the children equally
When you spend a lot of time watching the doings of small breweries, the behaviour of big breweries can seem a bit weird. Diageo, for instance, has two new beers out but looks to be treating them in very different ways even though they're quite similar to each other, on paper at least.

Smithwick's Blonde I learned about via my ancillary hobby of peering in pub windows at what they have on tap. The first place I noticed it was The Norseman, but the bold yellow font was also to be seen leering across the bar in The Boar's Head and neighbouring Slattery's on Capel Street. It was in the latter that I finally caught up with it. A simple substance, it's dry and crisp with lots of fizz, a watery heart and a rather stale malt husk finish. The gas and water makes it nicely palate cleansing, which is about the best I can say for it. Why they made it and who it's for is anyone's guess. I've seen no related PR and not even the Smithwick's website recognises its existence. As soft launches go, this one is downright soggy.

Compare it, then, with its almost-twin Hop House 13. This was launched with a thumping audiovisual fanfare at a media event in St James Gate last month. Here's Nick Curtis-Davis, Diageo's Head of Innovation for Guinness, explaining the rationale behind the new beer, followed by the soundtrack of a short video they made to introduce it:


Sounds great, eh? The show-and-tell was followed by a taste down at the pilot plant with Peter Simpson, the young brewer fronting this release. It was cold in there and the little sample even colder so I didn't get much of a chance to assess it. I caught up with it again in the wild at Slattery's a few days later.

Diageo has branded it a lager even though it's made using standard Guinness ale yeast, and there's definitely an extra ale-like body to it rather than the clean blank slate of a pale lager. Hopwise they've employed a prestige combination of Mosaic, Galaxy and Topaz which creates an immediate fruity spicy buzz on entry with even a hint of naughty dank and some dry but fun pomegranate and cranberry. These are mere nuances, however, and the main thrust of the beer is a simple and sessionable English-style golden ale, putting me a little in mind of the likes of Hopback's Summer Lightning. At a piddling 16 IBUs and high-gravity brewed in huge quantities it's not going to displace any Irish micros, but like another of its siblings, the Amarillo-laced Smithwick's Pale Ale, it's the sort of beer I'd happily drink when it's the best available option.

The new brewhouse at St James's Gate has allowed Diageo to design and launch new beers faster than ever before: Hop House 13 was an unprecedented seven months from first draft to first draught. That makes four brand new recipes out the gate of the 'Gate in the last six months. At this rate, and with access to all those increasingly scarce hops, they're bound to hit on something really good at some point soon, right?

03/02/2015 03:12 AM
Laters
Time for a break from everything. Me and my hiking boots are back off to the Frankische Schweiz in Germany to tackle some freezing cold hills and a few mugs of cool landbier. Consequently the blog will be silent this week, but I'll have plenty to write about when I get back. This is how I feel.

03/02/2015 03:05 AM
Cask beer in the 1950’s – Treatment of beer in cellars of public houses
This is the chapter I’ve been leading up to. A very detailed account of how to – and how not to – handle cask beer in the pub.

It’s one of the most useful, and fascinating, chapters I’ve ever come across. I’m not joking. It’s answered one question that’s been knocking around in my head for several decades. But that bit will come in a later post.

This is the curse of the cask brewer:

“Every brewer should realise that his duties do not end within the walls of the brewery. A brewer should take every opportunity of visiting his firm's licensed houses, in order to be fully acquainted with the conditions under which his beers are managed in the cellars. By so doing, Providing he keeps careful record of the details applying to each place, he will be able to arrange his own cellar temperatures to better advantage. He will have obtained a fair idea of the temperatures to which beers will be subjected after they have left the brewery. It is quite possible, too, with his more expert and intimate knowledge of beer, that he may be able to give the tenant or manager some beneficial advice. At the same time, he can point out any defects in the cellar which require attention. He will undoubtedly find some tenants rather averse from any change in their usual methods of cellar management. The fact that a certain routine has given good results for a long period is no reason for not pointing out the possible ill results of certain actions which entail risks. With the knowledge thus acquired from various cellars, a brewer should be able to deal with any trouble which might develop with his beers in cellar.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 249.

The brewer of bottled or keg beer has far less to worry about when he waves the fruit of his labour goodbye. Broken packaging or roasting in the sun for a few days aside, there’s not a huge amount of harm that can befall such beer. It should survive even sloppy handling in drinkable condition. MNo such luck with cask.

Which means a cask brewer has to take an interest in – and possibly worry about – what goes on in a pub cellar. And in the days when most pubs were tied, breweries did have a say in cellar design. Especially with new pubs.

And cellars and their design are where we start.

Cellars
In chapter 2 we mentioned that it was necessary for architects who designed breweries to have considerable knowledge of brewing. We are now going to express the opinion that it is of equal importance that those who plan out licensed houses should have sufficient knowledge of the management of beer to enable them fully to appreciate the importance of the cellar. The cellar is really the heart of any place where the trade depends upon the sale of beer. It is throwing away money to construct a palatial building in order to attract trade, if the cellar is so ill designed that it is impossible to sell beer in anything approaching a satisfactory condition. The house will inevitably become a ‘white elephant' on account of its bad reputation so far as beer is concerned. Unfortunately, the brewer is too often blamed for trouble with the beers, when all the time it is due to circumstances over which he has little or no control. We do not say that these poor conditions apply so much to cellars in town houses as to those in the country. Nevertheless, possibly owing to space being valuable in towns, we have often found cellars in town houses ridiculously small in proportion to the trade which the house should do. This defect is a serious one, because it entails frequent opening of the cellar doors, with destruction of its normal temperature. These changes in temperature, especially during extreme summer heat or winter cold, are liable to have serious effects upon the beers. Besides, lack of space never gives the beers a chance to settle down. Thick and unpalatable drinks become the rule and not the exception. With good reason, therefore, we demand a cellar which is large enough. If the cellar is found to be too spacious, part of it can always be screened off. But if it is too small, it is difficult to enlarge.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, pages 249 - 250.

“Thick and unpalatable drinks” – sounds like Craft Keg or that unfined nonsense. Then again, isn’t the whole point of these things that they look different? So fashion victims can easily spot them. Who would be interested in unfined beer if it looked just as clear in the glass as fined beer?

I’d never thought about the bad effects of too small a cellar. I guess for deliveries cellar doors are open a fair time. But does it really have such an impact on the temperature inside?

It seems out in the countryside cellars were even worse than the town:

“As regards cellars in country houses, the less said about some of them the better. We have come across many which are quite unfit for the storage of beer. In some instances, they are simply a draughty passage between two compartments in the house; in others, a lean-to shed on one side of the building—even on the south side of it, so that at midday during the summer it resembles an oven. In many cases no attempt has been made to sink the cellar below ordinary floor level. Such sinking is essential if any degree of uniformity in temperature is to be obtained. Very often, when the licensed house is some distance from the brewery, deliveries of beer are only made fortnightly. In such cases, part only of the consignment can be cellared. The remainder finds its way into any vacant shed or stable, where it is left to take its chance, and is lost sight of until required. It is then transferred to the cellar, almost at the last moment before it has to be drawn on. During the winter, the beer becomes thoroughly chilled and takes a considerable time to recover. On the other hand, the authors have been urgently summoned during the heat of summer for assistance, to find the cask standing on end in some terribly hot outhouse, the heads bulging and straining under heavy internal pressure of gases, and threatening at any moment to burst. With room available for a larger cellar, as is generally the case in the country, there can be no excuse for such conditions. If the cellar is too small and cannot be enlarged, however, more frequent delivery of beer should be insisted upon.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 250.

They all sound like pretty dreadful places to store beer. Let alone cask beer. 19h-century Bass, of course, could handle being exposed to the elements. Lesser beers, I guess not. That paragraph certainly makes me look at the quaint country pubs of old in a slightly different light. The beer must have often been dreadful, especially in the summer. Sounds like a recipe for vinegar.

This all much more complicated than you might imagine. You had to use the right materials when building a cellar.

“Apart from the position and the size of a cellar, planning and construction are of the utmost importance. Adequate ventilation is essential, but it must not involve draughts. Draughts are very detrimental to the condition and often the fining of beers. On that account, we do not favour open cellar flaps made of iron grating, but prefer wooden ones, even if it means curtailment of a certain amount of light. But as underground cellars generally need artificial light in any case, the defect is a minor one. For cleanliness, we strongly advise a floor covered with asphalt, with adequate fall to a drain or sump. The fall ensures that any beer which may be spilled runs away immediately, thus obviating an accumulation of beer which rapidly turns acid.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 251.

What’s the difference between ventilation but not draught? Whether you’re sitting in its direct path, would be my personal definition. Why was a draught bad for fining?

Café Belgique in Amsterdam has an earth floor, I seem to recall. Probably the worst possible option for cask.

Oh right, I see Jeffery agrees with me:

“Where a sump is necessary in the absence of a drain, it should be cleaned out every day without fail. From the point of view of an even temperature an earth floor seems more suitable for beers than any type of more up-to-date construction, but has the disadvantage of getting foul and acid, especially during the summer, and on that account is undesirable.

Walls and roof faced with white glazed tiles form the ideal so far as cleanliness is concerned. If tiles are found too expensive, bricks may be substituted provided they have a hard smooth surface which will not form a receptacle for mould spores. The bricks can be limewashed periodically, and the cellar so kept sweet and clean.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 251.

Tiles are always the best option, hygiene-wise. I’d have our whole house tiled, walls, floors, ceilings, if Dolores would let me. We’d never have to decorate again. Not that I do much. Usually it’s Dolores who gets out the paintbrush when I’ve gadded off somewhere.

One final word of warning:

“A great mistake is sometimes made in providing a roof which is too low. Every man needs sufficient height in which to move if he is to do his work properly. A manager or tenant will not be encouraged to visit his cellar more often than he is absolutely obliged to, if he finds he has limited space in any direction.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 251.

The author should see the one in Café Belgique. The deepest parts aren’t tall enough to stand up in. And the shallow bits aren’t much more than a metre. And it’s only about 15 square metres in area.

Temperatures and stillage next. You’ll have to wait a while for the really fun bits.

03/02/2015 03:00 AM
"The future of pubs - if CAMRA keeps winning"
You must read this transcript of author Christopher Snowdon's speech to a conference on the future of pubs last week. In November Parliament legislated to the effect that tied publicans could, upon certain trigger events, demand a free-of-tie, market rent option from their pubco or brewery. It was hard to cheer the apparent success of CAMRA and the anti-pubco campaigners because it wasn't

03/02/2015 02:48 AM
Brewery, tap room planned in West Des Moines
Brewery, tap room planned in West Des Moines DesMoinesRegister.com If you want to open a brewpub in West Des Moines and serve food and locally brewed beer, go for it. If you want to open a production brewery that sells beer directly to bars and distributors, no problem. But a brewery with an tap room where patrons can ...

03/02/2015 01:35 AM
Beer In Ads #1481: March, The Month For Sowing Barley
Sunday’s ad is for the British ad campaign “Beer is Best,” from 1938. Part of “A Calendar of British Beer” from that year, March features a wonderful illustration of a farmer sowing his field with barley, and the text explains that this is the month for it, with some...

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03/01/2015 11:24 PM
Patent No. 4728010A: Keg Tapper
Today in 1988, US Patent 4728010 A was issued, an invention of Mack S. Johnston, for his “Keg Tapper.” Here’s the Abstract: A keg tapper for use with a keg having a neck with a closure valve carried therein and a flange with a tapered edge on the neck. An arrangement for attaching...

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03/01/2015 09:29 PM
Troegs Cultivator Helles Bock.
Here is what I have to say about this beer. Buy some. It is delicious. Really, have I ever led you wrong? Well, except that one time….

03/01/2015 08:35 PM
Patent No. 2462930A: Keg Closure
Today in 1949, US Patent 2462930 A was issued, an invention of Victor Alvear, for his “Keg Closure.” There’s no Abstract, but the description claims that the “object of the present invention to provide a bung for a keg in which the stopper is a fixture on the keg and cannot...

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

03/01/2015 08:27 PM
Get busy drinkin’ or get very boring
Relax. It's just beer. We happen to think it's very good beer and we sometimes get upset when 'outsiders' diss it. Pete Mitcham tries to put some perspective on the 'craft wanker' debate.

03/01/2015 07:51 PM
House rules: winning team buys losing team a beer
Some of life’s greatest highs and lowest lows stem from winning and losing. Winning and celebrating with your team is a great feeling and on the flip-side a loss can be painful. At the Belfast Curling Club in Belfast, Maine beer is the great equalizer. I’ve been making trips to Belfast to curl for 5 […]

03/01/2015 07:34 PM
Brewing jobs: Experienced brewer — Mountain Goat
Mountain Goat is seeking an additional experienced brewer to join their passionate team.

03/01/2015 06:05 PM
Beer Calendar: What To Do in March 2015
Beware the beers of March. They're out there. Everywhere from the shore to the mountains. Read on and see for yourself. As always, if I'm missing any that you feel should be on here, let me know. $20 and under, down to and including FREE...Pay As You Go (PAYG) also included here Philadelphia Sun. 3/1 - Victory Belgian Inspired Brunch at Varga Bar in Philadelphia, Pa. (12 p.m.; $PAYG) Mon. 3/2

03/01/2015 06:02 PM
ARTAL: The Movie
First there was ARTAL the list. Then there was ARTAL the blog post. And now, there is ARTAL:  The Movie. In which Oli tries to help you remember the power and pitfalls of the big list of Allowable Revisions to Approved Labels. In brief, this should help you remember that you don’t need a new […]

03/01/2015 04:06 PM
Fortnight X-Pat IPA
X-Pat is a fusion of our English heritage and American passions. Using UK malts and American hops this IPA pours copper in color with a big hop bouquet  of grapefruit, pine, floral sweetness. A well rounded malt back bone evens out the bitterness for a

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03/01/2015 04:02 PM
Fortnight ESB
English Ale’s big brother.  With a copper color this English specialty is the real deal. With notes of figs and sweet raisins, its countered by a healthy dose of East Kent Golding hops to give it a balance.   A quintessential English beer, this Extra

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03/01/2015 03:54 PM
Fortnight Blonde Ale
While this beer is light in color, it’s not lacking in flavor.  This easy drinking beer has fruity and floral notes with a clean finish. A healthy dose of wheat malt adds to the complexity you would expect from a blonde.

03/01/2015 03:50 PM
Fortnight Porter
A beer made famous by the working class in the UK, Porter is smooth and lush. Layers of roastiness, chocolate and coffee await you with each pour.  Medium bodied with a tan head that follows you down to the bottom of the glass, this beer

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03/01/2015 03:45 PM
Fortnight English Ale
A model after an Ordinary Bitter, English Ale is anything but bitter.  Smooth malting with subtle bitterness from East Kent Golding hops, this sessionable ale is balanced and full of flavor.
 
Best enjoyed at around 50 degrees, and for those English

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03/01/2015 03:07 PM
The Abyss – A Perfect Barrel Aged Stout?

by

The post The Abyss – A Perfect Barrel Aged Stout? appeared first on The Brew Review Crew.



03/01/2015 01:09 PM
Chop & Brew # 34: Bad Ass Saison with Nathan Smith
Our homebrewing friends at Chop & Brew are back in the Bad Ass Brewery with a bad ass guest host and co-brewer – Nathan Smith! Nathan is an awarding-winning homebrewer who calls the Bay Area home, but he’s originally from Minnesota — which is why he’s such a great brewer, of course. During a recent ...

03/01/2015 11:55 AM
All the #BeeryLongreads from February 2015
#BeeryLongReads illustration.

Once again, several other bloggers joined us in ‘going long’. Here are all the posts we spotted and considered eligible. ‘Keg: All Tied Up’ by Yvan Seth 2000 words A beer distributor explains some of the politics behind the scenes which mean that a handful of breweries have the ‘craft’ keg market sewn up. ‘Every … Continue reading All the #BeeryLongreads from February 2015

All the #BeeryLongreads from February 2015 from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



03/01/2015 11:14 AM
Going Dry for 30 Days
Going Dry for 30 Days Featured Contributor –    Ed Goldsworthy If I had to judge my overall health right now I could sum it up this way: not good. I am not in the best shape of my life. I’m in my worst. And it’s a really terrible feeling. I mean seriously. Why did I eat so many Doritos? Is it because they are so delicious? The answer is yes! So, I recently decided that I simply have to do something about this. I’ve done…

03/01/2015 09:15 AM
Pick Axe Blonde – A Blonde Ale Done Right?

Review by: Cory Smith Blonde ales get no respect.  I think many craft beer lovers will admit that when they see a blonde ale on a tap list, they almost immediately … Continue Reading →

The post Pick Axe Blonde – A Blonde Ale Done Right? appeared first on The Brew Review Crew.



03/01/2015 04:09 AM
The Month That Was: February 2015
Out-take from our St Just pub crawl photo-shoot: an out of focus stained-glass window at the Star Inn.

February’s a funny month in Cornwall: everything’s closed for refurbishment and the pubs are so quiet you can hear the bar staff  blink. This is how we survived it. → The month kicked off with highlights fom an account by a British brewer of his work in Belgium c.1924, including clandestine night-time pipe-fitting. → We blended … Continue reading The Month That Was: February 2015

The Month That Was: February 2015 from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



03/01/2015 03:45 AM
The Ram Brewery
Photo from the Londonist I've been caught napping. I had no idea that brewing had continued at the old Ram Brewery in Wandsworth, the former home of Young's. In my defence, it's been pretty low key, as this fantastic article in the Londonist describes. Ex-Young's brewer John Hatch was retained by the developers who bought the land in 2006 as a site manager. He built a small nanobrewery in the

03/01/2015 03:05 AM
German brewing in the 1970’s – fermentation (part two)
What’s the best fermentation system? Who hasn’t asked themselves that while soaking in the bath or bobbing along to work on the bus, some grey winters day?

You’re in luck, because Kieninger is going to tell us. Or at least give us his opinion. He worked at Weihenstephan, so he must be right, musn’t he?

“Table XII also shows the most simple and effective method for the fermentation and maturation of lager beers of high quality in the light of modern knowledge. Primary fermentation is carried out in closed vessels, so that it is possible to collect the carbon dioxide and any required temperature may be applied. After reduction of diacetyl the green beer is cooled by plate coolers to a temperature of 0°C and after remaining at this temperature for 2-3 weeks for stabilization it is carbonated and filtered. The only analytical controls required are diacetyl and carbon dioxide and the carbon dioxide content may be controlled by in-line instrumentation.”
Journal of the Institute of Brewing, Volume 83, Issue 1, March-April 1977, page 76.

Lager in just 28 days. I’m not sure he’s convinced me about that. I’m sure it’s a cost-efficient way of brewing. But what about the flavour of the beer? That doesn’t get a look in. Notice that it’s not even taken into consideration.

The best Lagers I’ve had I mostly knew were open-fermented, lagered for months rather than weeks and were naturally carbonated.

I’m going to repeat that table, because it’s a while since the last post in this series:

TABLE XII. Comparison of Fermentation and Maturation Systems.
Method Primary fermentation Transfer Lagering
Classical 7 days at 9°C Beer with 3-5% residual extract cooled to 4°C 35-50 days with temperature reducing from 3° to 0°C
Using Kräusen 7 days at 9º-10°C Beer with 2% residual extract cooled to 4°C. 10-12% Krausen with 8% residual extract added 14-28 days with temperature reducing from 4° to 0°C
Under pressure at high temperature (Champagne Wheat Beer) 3 days at 16°C or 4 days at 14°C under pressure Beer with 2% residual extract 2.0 bar pressure cooled to 0°C 7-14 days stabilization at 0°C 
Modern development 7 days at 12-14°C with CO2 collection Attenuated beer carbonated and cooled to 0°C 14-21 days stabilisation at 0°C and final carbonation

This next bit is interesting, even though it slightly baffles me:

“Fig. 2 illustrates the relationship between the time necessary to reduce diacetyl content to a value of 0.1 mg/litre and maturation temperature. At a temperature of 30°C, 48 hours are sufficient to reduce the diacetyl content to <0.1 mg/litre without addition of Kräusen but, at 8.5°C, eighteen days are necessary to reduce the diacetyl content to the same value. The addition of Kräusen also allows a reduction of diacetyl at higher temperatures, but additional 2-acetolactate is formed during secondary fermentation, so that a new time-consuming reduction phase is necessary.”



Fig. 2. Behaviour of 2-acetolactate (as diacetyl) during different maturation conditions following primary fermentation at 8.5°C. Curve A = maturation at 8.5°C with kräusen, B = 85°C without kräusen, C = 15°C with kräusen, D = 20°C with kräusen, E = 30°C with kräusen, F = 30°C without kräusen.
Journal of the Institute of Brewing, Volume 83, Issue 1, March-April 1977, page 76.

Oh, I get it. You can break down diacetyl at a higher temperature if you kräusen, the fermentation of the kräusen creates more diacetyl. And that also needs to be broken down. Sounds like you need to add more kräusen then. Only joking. But what is he recommending ? I’m confused.

“The development of isoamyl alcohol during primary fermentation at different temperatures with and without pressure is shown in Fig. 3. Isoamyl alcohol content increases



Fig. 3. Iso-amyl alcohol content during primary fermentation in relation to temperature and pressure. Curve A = fermentation at 20ºC, B = 20°C with pressure, C = 16°C, D= 16°C with pressure, E = 12°C. F = 12°C with pressure, G = classical fermentation at 8-S°C.

with increasing temperature but the use of pressure results in a decrease of about 5 % at any given temperature.”
Journal of the Institute of Brewing, Volume 83, Issue 1, March-April 1977, page 77.

This one has totally lost me. Be glad for an explanation by any brewing technicians out there.

Just looked up isoamyl alcohol on this wonderful new thing they have called the internet. A higher alcohol . . . . that tastes like banana. I get why Kieninger is so interested in it, being a brewer of Weissbier.

Still one more bit to go. Where fermentation systems are compared.

02/28/2015 07:59 PM
Rogue Ales Voodoo Doughnut Lemon Chiffon Crueller Ale

The terse: Rogue Ales Voodoo Doughnut Lemon Chiffon Crueller Ale is a lemon bomb that packs a couple of great surprises....

The post Rogue Ales Voodoo Doughnut Lemon Chiffon Crueller Ale appeared first on Beers & Bacon.



02/28/2015 12:42 PM
New Belgium Brewing Sues Oasis Brewing
New Belgium Brewing Company in Colorado and Oasis Brewing Company in Austin both have a beer named Slow Ride. New Belgium says they filed a trademark application before Oasis did. Oasis on the other hand, maintain that they started selling their beer in May, before New Belgium's application was made.

Both sides have dug in their heels, and until the matter is settled, New Belgium's Slow Ride Session IPA will be called New Belgium Session IPA in Texas.




02/28/2015 12:39 PM
Elysian Brewing’s Steve Luke prepares to burst out on his own

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. One of Elysian Brewing’s well-known and highly respected brewers recently learned a valuable lesson about the power of social media. He sent out a tweet thinking that only the 11 people who follow him on Twitter would see it. Someone with more than 11 followers retweeted it....

02/28/2015 07:58 AM
Pic(k) of the Week: Wine discussions
Wine discussions

Cedric Vallors (r) – the U.S. Portfolio Manager for Domaines Barons de Rothschild– sits in animated discussions.

And this was only at the start of the evening: six wines from Chateau Lafite Rothschild, with each wine matched to a dinner course.

The Palm Restaurant
Tysons Corner, Virginia.
24 February 2015.

The Lafite estate has produced wines since the 1670s. It was designated as a Premier Cru Classé in 1855. A few years later, in 1868, Baron James de Rothschild would purchase Lafite.

-----more-----
  • Compare the above photo photo with this one, Beer Discussions, posted as a Pic(k) of the Week in February 2011. Beer Discussions is the 5th most viewed post on this blog.

  • Caveat lector: As a representative for Select Wines, Inc. —a wine and beer wholesaler in northern Virginia— I sell the wines of Domaines Barons de Rothschild. Any opinions here are mine alone.

  • Pic(k) of the Week: one in a weekly series of personal photos, usually 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.

  • For more from YFGF:


02/28/2015 07:57 AM
Cascade – a study in hop terroir
Note: Boak & Bailey periodically invite bloggers to post something longer than usual. This is my contribution. It includes information published in “For the Love of Hops” and results of research conducted since the book came out. ***** Conducting a study during the 2010 hop harvest in the Willamette Valley, researchers at Oregon State University’s […]

02/28/2015 06:51 AM
Give thanks to InBev
Breathless beer fanatics can confidently list off the breweries they consider to have blazed a trail: Brew Dog, Kernel, Camden and what not. And to some extent they're right to identify such microbreweries as game changers on the British beer scene. But beer geeks, bless 'em, do have a tendency to be short-sighted and ignore what came just a few years before. There are a few products that

02/28/2015 03:06 AM
Williams Bros: Craft Before It Was A Thing
'Fraoch' by Rachael Smith (@lookatbrew).

The quintessentially Scottish brewery Williams Bros began its life in 1988 when an elderly woman walked into a home-brewing supply shop in Glasgow and approached the young man behind the counter with the recipe for a long lost style of beer with a legendary status – heather ale. Main illustration above by and copyright © … Continue reading Williams Bros: Craft Before It Was A Thing

Williams Bros: Craft Before It Was A Thing from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



02/28/2015 03:05 AM
Cask beer in the 1950’s – finings
This is such fun. And just wait until we get to the next chapter which deals with handling cask beer in the pub. That’s a real eye-opener.

Let’s get started.

Fining
The composition of finings has already been described, also reason why they are used. Their aim is to effect as rapidly as possible the condition of clarity which, provided the beer has been properly brewed, would doubtless have resulted spontaneously in the long run. It remains now to deal with the quantity of finings which should be used, and the best time at which to use it.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 246.

So they are a shortcut to clarity, really. Stock Pale Ales in the 19th century weren’t usually fined but expected to drop crystal clear during the long maturation process. I wish some modern brewers would take note that unfined doesn’t mean that the beer has to look like mud in the glass.

This is an interesting point:

“It is hardly necessary to point out that the addition of finings, besides increasing the sludge and bottoms, takes something out of the beer and decreases the palate-fullness. Wherever possible, especially in the case of stock ales and beers for bottling, the use of finings should be dispensed with. Where necessary, as is always the case with running ales, the least possible quantity should be used which is compatible with satisfactory results. One pint of well-made finings per barrel should be the maximum quantity used for running beers, one and a half pints for pale ales, where the finings are called upon to do more work on account of the large amount of hops present in the cask. Even these quantities may be reduced where the finings are made from the best Saigon leaf. This leaf undoubtedly has very strong fining powers. Curiously enough, these finings are rather deceptive in appearance. They seem to be weak and unduly thin. The appearance is deceptive, however, and a proof that apparent strength as revealed by viscosity is not always reliable.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 247.

So maybe the anti-finings brigade do have a point. Finings thin a beer out. Still doesn’t mean I want to drink a pint of sludge, though.

The large amount of hops in Pale Ales would be the dry hops. Though surely a running Bitter would also be dry hopped. He seems to be assuming that running beers were always Mild, which wasn’t usually dry hopped.

Now the tricky question or when to add finings:

“The question of when most suitably to add finings is a debatable one. At one time opinion was in favour of fining in the houses, but with the quicker deliveries that are now possible with modern transport, the major objection to fining in the brewery is removed. If finings are added just prior to despatch from the brewery, the beer will fine satisfactorily within a few hours of its receipt at the cellar of the house. When fining in the houses was the rule, it was sometimes found that better fining was achieved when both beers and finings had been delivered together and stored in the same cellar not less than 24 hours previous to the beer being fined down. Both beers and finings had become acclimatized to the surrounding temperatures, and the action of the finings was more regular and efficient than was the case when the beers were fined down at the brewery. Few breweries now fine in the houses, however.

The advantage of fining at the brewery lies in the knowledge that the job has been done properly. Also, a certain quantity of beer is saved per cask, which in some breweries means quite a large barrelage per annum. Against this might be placed the poor results which could be obtained due to exposure of the fined beer to many variations in temperature in the course of delivery.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 247.

So fining had first mostly been done in pubs, but had shifted to the brewery. I’m surprised at fining only taking a few hours after delivery. I’d have thought 24 hours was more like it. Though I know that the Nottingham breweries’ beer used to drop bright pretty quickly.

I can understand why brewers wanted to do the fining themselves. They had more control over what went on and removed a possibility of the landlord cocking it up. You’ll have noticed that the author clearly doesn’t trust publicans to handle beer properly.

There were times when fining needed to be done earlier, even before racking:

“Sometimes one hears of fining taking place in the racking back. It is a practice of which we  are not in favour unless the fermentation has been very sluggish, and the emission of yeast unsatisfactory. Of course, if the beer is yeast-bitten, and it is essential to avoid the introduction to the cask of a large amount of undesirable sludge and sediment, part fining in the racking square is not only advisable, but necessary.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, pages 247 - 248.

Only to be done when the fermentation hadn’t gone well and the beer still contained large amounts of yeast.

Next time it gets really exciting when we learn what went on in the pub.

02/27/2015 09:05 PM
American on Tap – Bangor Edition
I heard about America on Tap in mid-December, that’s when I started emailing them to find out about their organization and about the two events in Maine – Portland and Bangor – so I could do a lead up blog post. I spent a couple weeks bouncing emails off different people and ended up with […]

02/27/2015 07:11 PM
The Great Adobe Castle of the Santa Fe Trail -- Bent's Fort


Traders and guides on the Santa Fe Trail at Bent's Old Fort during one of their many re--enactment events.
Few roads in history have conjured up romantic images like the Santa Fe Trail.  It lasted only 60 years, from 1821 to 1880, but for that short time it was America’s first international highway.  And the most colorful. 

Across 900 miles of open prairie, from Missouri to Old Mexico, the Santa Fe Trail became one of the most important commerce roads in the world, bringing goods from Europe -- wool, silk, iron tools and cotton cloth -- to Mexico and returning with furs, silver, mules and horses.   Traveling on the trail were a wild assortment of characters -- fur trappers and mountain men dressed in buckskins, famous guides like Kit Carson, big-hatted vaqueros and cowboys, soldiers from three different armies, gold seekers, journalists and adventurers. 
One of the typical wagons of the trail at Bent's Old Fort

Thousands of huge 6,000-pound Conestoga wagons creaked across the dirt tracks, pulled by teams of 20 oxen, that were matched by color so that one wagon had all black oxen, while another used all brown.  These wagon trains with their white canvas covers billowing in the wind like sails, slowly moved across a sea of grass at a rate of 15 miles a day.

And then there were the Indians.  The trail passed through the traditional hunting grounds of the Sioux, Cheyenne, Arapahoe, Comanche and Apaches.  There were raging rivers to cross, massive herds of buffalo to be negotiated, mountains to be conquered, drought, cold, snow and thunderstorms.  

All that's left is ruts
And then, just like that, the Santa Fe Trail was gone. In 1878, there were 500 dusty wagons rolling into Santa Fe from the trail every day.  But two years later, the railroad from Missouri was completed. Where once it had taken three months to travel to Santa Fe by foot, by rail it took just three days.  The famous trail quickly faded into obscurity, wind and rain washing away all but a few traces.

Today, modern highways follow some of the original route and most people zoom by at 75 mph.   But slow down, and it’s possible to still see some of the old trail.  There are natural landmarks and even some ruts in the prairie, carved there by wagons nearly 200 years ago. 
Bent's Old Fort

Best of all, the National Park Service rebuilt the most famous site on the trail – the amazing adobe castle, Bent’s Old Fort in La Junta, Colorado. 

Enter the gates of this mud-colored trading post, past massive towers guarded by cannons, and you are time-tripping back to the 1830s.  Here, you can listen to tales from mountain men and soldier re-enactors, touch the wagons they pulled across the prairie and see the exact same views they did when this adobe fort marked the border between Mexico and the United States.



Building the Trail

The story of the Santa Fe Trail began a decade before Plymouth Rock, in 1610 when Spanish explorer and colonist Pedro de Peralta laid out the Villa de Santa Fe – the City of Holy Faith – in Northern Mexico.  It was an ambitious plan with a grand Governor’s Palace on the plaza.  But of course, at first, there were bloody battles with Indians, who in 1680 revolted, threw the Spanish out of the territory and occupied the Palace for 12 years.  But slowly over time, Santa Fe became a peaceful and prosperous city, except that it was completely isolated.  The Spanish government forbid any trade with the North Americanos of the United States and anyone who tried was arrested.

Governor's Palace in Santa Fe
Then in 1821, William Becknell changed that.  He was a bankrupt Missouri trader, one step ahead of the U.S. law, who decided to take a big risk.  He smuggled the first three wagons of goods to ever cross the Great Plains, somehow dragging them over rivers and up mountains and finally into the plaza of Santa Fe.  Where instead of being arrested, he was treated as a hero!  There had been a revolution, the Spanish were thrown out and the new Mexican government welcomed trade.

Overnight, the word was out and great caravans of wagons began assembling for the tremendous profit to be made trading with Mexico.   The typical wagon train didn’t follow one wagon after another, as shown in films.  No one liked eating the dust of the wagon ahead, and there was plenty of land, so the wagons spread out in columns.  Caravans of 10 to 100 wagons traveled together for protection.  Trade mushroomed from $65,000 in 1825 to $1 million twenty years later.

When the United States declared war on Mexico in 1846, an army of 1,657 soldiers and 150 wagons tramped over the trail, to capture Santa Fe without firing a shot.  In the Civil War, both Confederates and Yankee armies used the trail, fighting the deciding battle of the war in the West directly on the trail at the Battle of Glorieta Pass.  The Union victory preserved New Mexico and Colorado for the North.

Bent’s Old Fort
Troops approach Bent's Old Fort on the Santa Fe Trail
One of the trail’s most exciting events occurred n 1835, when brothers William and Charles Bent and their partner Ceran St. Vrain decided to build an Indian trading post along the Santa Fe Trail, on the banks of the Arkansas River.  This was the dividing line between Mexico and the United States at the time and the center of Indian hunting grounds.  Profits could be huge.  The Bent’s could buy a buffalo robe from the Indians for 25 cents worth of trinkets, and sell it in Missouri for $6.

But the Bents didn’t want to build just any old trading post or fort.  They envisioned a fortified town – a castle, really – that would be built of adobe bricks, guarded by towers and cannons.  It would be a place that could provide all the luxuries of the city to hungry travelers who at this point had been weeks on the trail. 

In the plaza of the Fort
The Bents brought 100 workers from Mexico, pushed mud and straw into wood forms to create sun-dried bricks, and over two years, built their dream.  A visitor in 1839 marveled, “it was as though an air built castle had dropped to the earth in the midst of a vast desert.”  
 
The original fort vanished, along with the trail, long ago.  But the National Park Service working with original plans, drawings and archeological excavations, built an exact replica. 

The first view takes your breath away.  The fort’s parking lots are several hundred yards away.  As you leave the parking lot and climb a small rise, there suddenly is Bent’s Fort in all its glory, sitting on the plains just as it would have appeared to wagon trains. 

Bent's Fort appears like a dream today, just like it did in the 1830s
Enter the gates and you are in 1830s, surrounded by bustling re-enactors portraying the blacksmiths, gunsmiths, hunters, traders, soldiers and horse wranglers who kept the fort in business.  It was a busy and multi-cultural place filled with many languages.  The Bent’s owned three slaves who lived here, of whom Charlotte was a renowned cook. Indians frequently camped outside the fort while trading, and today, teepees still dot the horizon.  

The center of the fort was an open plaza, surrounded by two story buildings.  On the bottom floor were the storehouses, trading rooms, a barber shop, dining rooms, a kitchen and a blacksmith shop.  The upper floors had more private rooms and even a billiard table and bar.  Some 60 to 100 people lived in the fort, and it could accommodate up to 15 prairie schooners in a walled adobe corral.  No one worried about Indians stealing goods from the corral – the walls were protected on top by living cactus.

The interior of The Fort Restaurant in Denver
The trading rooms were packed with beads, brass wire, red cloth, tobacco, hoop iron, tomahawks, bracelets, bright colored blankets, and of course whiskey. 

Kit Carson worked at the fort as a hunter, supplying meat for the workers, before becoming more famous as a trail guide and soldier. 

Ironically, William Bent didn’t live in the fort.  His wife, a Cheyenne named Owl Woman, didn’t like all the constant noise of wagons coming and going, and the hammering in the blacksmith shop, and the traders and trappers drinking whiskey and carousing.  So she lived in a teepee by the river.  She made William live there too.

The Fort Restaurant in Denver was first re-creation of Bent's.
When war broke out with Mexico, Bent’s Fort became an army post.  After the war, trade fell off, and the Bents had difficulties with the U.S. government.  One story is that they set fire to the fort rather than have the U.S. take control.  At any rate, the fort was abandoned and the adobe bricks eventually washed away, like the trail it had served, leaving only the wind, the grass and the big skies of the Great Plains. 
  
If you go:  Bent’s Old Fort is located in La Junta, Colorado, 190 miles from Denver and 280 miles from Santa Fe. http://www.nps.gov/beol  The first reproduction of the fort was created by Sam Arnold in 1963 in Denver as The Fort restaurant.  www.thefort.com

Prickly Pear Margarita
Today, the restaurant is run by his daughter Holly Arnold Kinney and The Fort still dishes up more buffalo than any other restaurant on the planet.  It’s a wonderful place to soak up the atmosphere of the Santa Fe Trail, while tasting buffalo, elk, quail, rabbit  – even rattlesnake is on the menu. Try the “Bowl of the wife of Kit Carson – a soup served by Kit Carson’s granddaughter with chicken, rice, chipotle chili, dried garbanzo beans and cheese, served with avocado, cilantro and lime.  Wash it down with a Prickly Pear Margarita made with real cactus juice.  As the mountain men used to say, “Waaaah!”







02/27/2015 05:58 PM
Colorado Beer News 022715
Colorado Beer NewsRest in Peace Leonard Nimoy. Today's post is dedicated to the memory of one of our favorite actors who passed away today. Let us all lift a glass of our favorite craft beer and toast to his legacy. Live Long and Prosper! And thanks for all the great memories too. He will be missed. Here's what's happening around the Colorado craft beer scene today Friday, February 27th, 2015. If you aren't reading this article on FermentedlyChallenged.com, you don't know what you're missing.

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

Metro Denver

FERMÆNTRA - New beer tapped today. Stop in for a pint of Sidereal, a sessionable 5% ABV Blonde Rye. It has the aromas of honey, cornbread and biscuit with a subtle orange spice aftertaste. [1715 E Evans Ave, Denver, CO]

Nighthawk Brewery - Their beer line-up has been changing a lot lately and this weekend's taplist is going to be special. Here's what you can expect to taste this weekend: Pumpkin Peach Baltic Porter (10.2% ABV), Black and Blue Session Porter (4.2% ABV), Sour Herb Saison (6.3% ABV), Imperial IPA (8.7% ABV), Agave Wheat (4.6% ABV), Milk Stout (6.2% ABV), and a Dry Hopped Amber (6.7% ABV). It's like a vacation for your taste buds. [280 Industrial Ln, Broomfield, CO]

Copper Kettle Brewing Co - Surprise! Normally they tap firkins on Wednesday, but they decided to tap one today as well! Drop in to taste their Coffee Black IPA firkin. It's an old fan favorite. Plus, B&B Smokehouse will be on site tonight starting at 4pm when you get the munchies.

Golden City Brewery - Take Home Special! Get 6-packs of Legendary Red Ale for $4.50, or $18 for a case (24). This price is good for "to go" only. Get stocked up before the next snow storm. [920 12th St, Golden, CO]

Mu Brewery - Chili Beer Lovers! There's a new small batch beer tapped today at 5:30pm - Searing Smoked Serrano Wheat. Let them know what you think of this test batch. Prepare your taste buds! [9735 E Colfax Ave, Aurora, CO]

Denver Beer Co - Kick off your weekend with a tapping of "Miss Daisy's Chocolate Milk Stout". On tap now just in time for your weekend. [1695 Platte St, Denver, CO]

Odyssey Beerwerks - They're down to their last keg of Belgian Red IPA and just a half keg left of their Belgian Black (also available in cans). And in honor of the late Leonard Nimoy, they are renaming their Dubbel Dragon to Spock's Dubbel. [5535 W 56th Ave, Ste 107, Arvada, CO]

Elk Mountain Brewing - See what you did AB InBev? Elk Mountain Brewing's Pumpkin Peach Ale will be tapped today at 5pm. Yup, we love our Pumpkin Peach ales alright. Brewed the Easy Way. Fuss over it all you want. Limited batch. Plus, Brooks Smokehouse Meats will be there tonight. [18921 Plaza Dr, Parker, CO]

Wit's End Brewing Co - Newly tapped today: Ambition, a black coffee stout. If you're one of the first few customers, they'll even let you take home a 40 of it. Open today 2pm to 8pm. [2505 W 2nd Ave, Unit 13, Denver, CO]

Breckenridge Brewery - A reminder of their Batch #2 Barleywine bottle release party tonight starting at 6pm at their place on Kalamath St. This brew was aged on French Oak Cabernet barrels. Also, a limited number of cellared Batch #1 Barleywine bottles will be available on a 1st come 1st served basis. [471 Kalamath St, Denver, CO]

Yak & Yeti Brewpub - Bring your mat this Sunday for Yoga at the Yak starting at 10:30am. It's $15 for an hour of yoga and your first beer afterwards is free. [7803 Ralston Rd, Arvada, CO]

Cannonball Creek Brewing Co - They've tapped another in their series of Single Hop IPA's today. Stop in and taste this brew made with Nelson Sauvin hops from New Zealand. It'll remind you a bit of white wine, gooseberry and herbalness. [393 N Washington Ave, Golden, CO]

CAUTION: Brewing Co - Don't miss their new tapping of "Tira-Moo-Su Milk Stout" - now on tap. Limited batch so grab one while it's on. Live music from Tim Stiles at West tonight from 6-9pm. Betty's pouring over at East from 3-8pm. [1057 S Wadsworth Blvd, Unit 60, Lakewood, CO]

___________________________________________________________________________

Boulder County

Left Hand Brewing Co - On the beer engine now is their latest creation: Sawtooth Ale with Grains of Paradise, and a bit of peppery West African spice. Try that one side by side with their classic Sawtooth and Sawtooth on nitro and compare the differences. [1265 Boston Ave, Longmont, CO]

Boulder Beer Co - Mmmm chocolate! Stop by today at the brewery/pub for a chocolate treat. Get a taster paddle with three 4oz beers and a truffle from Piece, Love and Chocolate! Taster beers include: Double Chocolate Shake on cask, Shake Nitro, and regular Shake Chocolate Porter. Taster paddles are $8. [2880 Wilderness Pl, Boulder, CO]

___________________________________________________________________________

Northern Colorado

Horse & Dragon Brewing Co - Returning to the taps today is Fire Captain Irish Red Ale - on nitro! $1 of every pint sold in the taproom will be donated to the Firefighter Community Compassion Fund. Drink for a good cause! [124 Racquette Dr, Ft. Collins, CO]

Crabtree Brewing Co - Something special in their Friday Firkin tapping today - a Braggot! Come in to try this tasty mead/beer blend. It'll tap at 6pm. Don't miss this one! [2961 W 29th St, Greeley, CO]

Tap and Handle - Looking for something new on tap? Try one of these: New Belgium Cocoa Mole and Nitro Salted Chocolate Belgian Stout (Perennial collaboration), Crooked Stave Nightmare on Brett, Firestone Walker Double Jack, Upslope Brown, Dry Dock Chocolate Razzy Porter, and Epic Lil Brainless on Raspberries. [307 S College Ave, Ft. Collins, CO]

Verboten Brewing - Beer drinkers who love barrel aged beers will want to try Verboten's latest tapping - Plethora! It's a Belgian Quad that was aged in Dancing Pines Rum Barrels. It's a big 11% ABV, 24 IBU beer. Get a 10oz pour of it today. [1550 Taurus Ct, Loveland, CO]

Grimm Brothers Brewhouse - Here's another Pumpkin Peach tapping AB-InBev! Come try their firkin of Pumpkin Peach Bearskin Stout. Freshly tapped today just for your Friday. [623 Denver Ave, Loveland, CO]

Snowbank Brewing Co - Today if you buy anything from the Feeney's Weenies food truck outside you'll get a $1 off pints of their 47 1/2 Stout to pair it with. Plus, at 5pm they will tap their Cocoa Squall. It's their Snow Squall Black IPA infused with Ghana cacao husks and nibs. Taproom open til 9pm tonight. [225 N Lemay Ave, Ste 1, Ft. Collins, CO]

Berthoud Brewing Co - Thank God It's Firkin Friday! Come try their Caramel Brownie Stout. It taps at 5pm sharp! [450 8th St, Ste B, Berthoud, CO]



___________________________________________________________________________

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02/27/2015 04:56 PM
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Story by Kendall Jones, via Washington Beer Blog.

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The post, Hardywood Pils, first appeared on The Barley Blog.

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The post, Hardywood Pils, first appeared on The Barley Blog.



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See this post from February 27, 2013 for more on our affinity for this Saint.

St. Gabriel Possenti ora pro nobis!


[ This content originated at Musings Over a Pint ]


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02/27/2015 03:05 AM
Materials used in brewing in the USA 1955 - 1975
You know what to expect by now. Numbers. Lots and lots of numbers and bugger all words. I’m saving up the words for people who pay me for them.

Let’s start with the raw numbers before I waste too many words on you.

Materials used in brewing in the USA 1955 - 1975 (lbs)
Year Production (barrels) Malt Corn and corn products Rice Wheat Barley Sorghum grains and sorghum products Soybeans and soybean prods. sugar and syrups
1955 89,791,154 2,627,010,323 913,693,701 375,111,692 5,423,575 357,920 1,601,610 108,604,325
1956 90,697,911 2,650,652,911 871,955,351 424,954,817 3,679,525 10,000 38,700 1,181,776 109,404,864
1957 89,881,935 2,617,645,452 944,065,897 354,691,869 2,220,600 1,300 1,056,631 101,768,983
1958 89,010,812 2,577,543,842 954,414,553 336,354,124 1,971,900 495,000 649,000 1,143,739 97,209,348
1959 90,973,768 2,613,176,446 1,012,356,240 330,960,223 1,414,500 173,700 1,309,782 93,312,135
1960 94,547,867 2,697,409,939 1,058,989,007 351,812,764 1,426,000 45,000 1,419,098 98,684,775
1961 93,496,452 2,657,456,124 1,038,015,118 345,488,387 1,297,800 739 15,200 1,402,881 102,447,112
1962 96,417,543 2,715,251,671 1,075,306,335 337,923,616 1,206,000 60,340 1,526,045 121,331,649
1963 97,961,421 2,745,427,657 1,159,394,969 295,876,926 605,800 9,600 5,300 1,545,061 115,964,649
1964 103,017,915 2,885,121,764 1,265,020,486 273,811,073 575,600 3,218,132 1,618,204 106,371,666
1965 108,015,217 3,015,521,588 1,325,891,671 311,082,178 514,500 3,321,415 1,639,433 97,422,892
1966 109,736,341 3,071,600,745 1,316,086,216 334,865,023 481,365 1,618,239 98,792,117
1967 116,564,350 3,270,980,966 1,375,625,956 379,100,298 403,850 12,169,766 1,656,090 101,579,961
1968 117,523,511 3,309,955,668 1,302,371,115 394,510,574 332,600 1,600 41,452,889 1,761,403 120,504,135
1969 122,657,497 3,432,352,177 1,334,548,982 413,854,584 278,800 65,800 43,538,850 1,732,345 142,879,875
1970 134,653,881 3,721,405,457 1,448,830,267 506,065,825 229,200 2,055,860 15,027,460 1,736,287 202,416,492
1971 134,091,661 3,678,737,262 1,463,110,324 501,336,677 189,375 93,580 999,050 2,211,808 208,959,625
1972 140,326,680 3,853,687,171 1,518,935,036 536,974,228 158,800 79,560 778,270 1,839,278 199,423,919
1973 143,013,573 3,898,435,622 1,467,331,844 558,777,431 124,165 87,830 1,844,900 267,265,264
1974 153,053,027 4,172,512,952 1,518,206,361 593,190,144 52,944 1,578,736 310,933,052
1975 157,870,017 4,224,756,179 1,618,954,486 379,381,639 1,791,400 1,522,377 393,453,003
Source:
Various editions of the "The Brewers Almanac"


Obviously they’re much easier to understand expressed as percentages:

Materials used in brewing in the USA 1955 - 1975 (%)
Year Malt Corn and corn products Rice Wheat Barley Sorghum grains and sorghum products Soybeans and soybean prods. sugar and syrups
1955 65.16% 22.66% 9.30% 0.13% 0.01% 0.04% 2.69%
1956 65.26% 21.47% 10.46% 0.09% 0.00025% 0.00095% 0.03% 2.69%
1957 65.09% 23.48% 8.82% 0.06% 0.00003% 0.03% 2.53%
1958 64.93% 24.04% 8.47% 0.05% 0.01% 0.02% 0.03% 2.45%
1959 64.48% 24.98% 8.17% 0.03% 0.00% 0.03% 2.30%
1960 64.07% 25.16% 8.36% 0.03% 0.00% 0.03% 2.34%
1961 64.09% 25.04% 8.33% 0.03% 0.00002% 0.00% 0.03% 2.47%
1962 63.85% 25.29% 7.95% 0.03% 0.00% 0.04% 2.85%
1963 63.57% 26.85% 6.85% 0.01% 0.00022% 0.00% 0.04% 2.69%
1964 63.61% 27.89% 6.04% 0.01% 0.07% 0.04% 2.35%
1965 63.41% 27.88% 6.54% 0.01% 0.07% 0.03% 2.05%
1966 63.68% 27.29% 6.94% 0.01% 0.03% 2.05%
1967 63.62% 26.76% 7.37% 0.01% 0.24% 0.03% 1.98%
1968 64.01% 25.19% 7.63% 0.01% 0.00003% 0.80% 0.03% 2.33%
1969 63.93% 24.86% 7.71% 0.01% 0.00123% 0.81% 0.03% 2.66%
1970 63.10% 24.57% 8.58% 0.004% 0.03% 0.25% 0.03% 3.43%
1971 62.82% 24.99% 8.56% 0.003% 0.00160% 0.02% 0.04% 3.57%
1972 63.05% 24.85% 8.79% 0.003% 0.00130% 0.01% 0.03% 3.26%
1973 62.94% 23.69% 9.02% 0.002% 0.00142% 0.03% 4.31%
1974 63.25% 23.02% 8.99% 0.00080% 0.02% 4.71%
1975 63.82% 24.46% 5.73% 0.03% 0.02% 5.94%
Source:
Various editions of the "The Brewers Almanac"


Malt usage has bottomed out at around 63%. While corn rose to almost 28%, before falling back to 24%, just a little higher than in 1955. Rice is all over the place and shows no real trend. Sorghum, soya and unmalted wheat and barley are only used in tiny amounts. Sugar hovered around 2% then shot up to almost 6% in 1975.

Now let’s look at those figures in pounds per barrel:

Materials used in brewing in the USA 1955 - 1975 (lbs/brl.)
Year Malt Corn and corn products Rice Wheat Barley Sorghum grains and sorghum products Soybeans and soybean prods. sugar and syrups other materials total
1955 29.3 10.2 4.2 0.06 0.004 0.02 1.2 44.98
1956 29.2 9.6 4.7 0.04 0.0001 0.0004 0.01 1.2 44.75
1957 29.1 10.5 3.9 0.02 0.01 1.1 44.63
1958 29 10.7 3.8 0.02 0.006 0.007 0.01 1.1 44.64
1959 28.7 11.1 3.6 0.02 0.002 0.01 1 44.43
1960 28.5 11.2 3.7 0.02 0.0005 0.02 1 44.44
1961 28.4 11.1 3.7 0.01 0.0002 0.02 1.1 44.33
1962 28.2 11.2 3.5 0.01 0.0006 0.02 1.3 44.23
1963 28 11.8 3 0.006 0.0001 0.00005 0.02 1.2 0.0002 44.03
1964 28 12.3 2.7 0.006 0.03 0.02 1 0.005 44.06
1965 27.9 12.3 2.9 0.005 0.03 0.02 0.9 0.001 44.06
1966 27.5 12 3.1 0.004 0.01 0.9 0.0000 43.51
1967 28.1 11.8 3.3 0.003 0.1 0.01 0.9 44.21
1968 28.2 11.1 3.4 0.003 0.00001 0.35 0.01 1 44.06
1969 28 10.9 3.4 0.002 0.00005 0.35 0.01 1.2 0.05 43.91
1970 27.6 10.8 3.8 0.002 0.02 0.11 0.01 1.5 0.05 43.89
1971 27.4 10.9 3.7 0.001 0.0007 0.007 0.02 1.6 43.63
1972 27.5 10.8 3.8 0.001 0.0006 0.006 0.01 1.4 43.52
1973 27.3 10.3 3.9 0.0008 0.0006 0.01 1.9 43.41
1974 27.2 9.9 3.9 0.0003 0.01 2 43.01
1975 26.8 10.3 3.7 0.01 0.01 2.5 43.32
Source:
Various editions of the "The Brewers Almanac"


There’s a small decline in the amount of fermentable materials per barrel, presumably reflecting a small decline in average gravity. Something like this:

Year estimated average OG
1955 1046.20
1956 1045.96
1957 1045.83
1958 1045.85
1959 1045.63
1960 1045.64
1961 1045.53
1962 1045.42
1963 1045.21
1964 1045.25
1965 1045.24
1966 1044.69
1967 1045.41
1968 1045.25
1969 1045.10
1970 1045.08
1971 1044.81
1972 1044.69
1973 1044.58
1974 1044.17
1975 1044.49


Hops next:

Hop usage in the USA 1955 - 1975
Year hops lbs hops lbs./ bbl.
1955 33,736,717 0.38
1956 32,938,442 0.36
1957 31,732,968 0.35
1958 30,419,008 0.34
1959 29,642,566 0.33
1960 30,825,243 0.33
1961 29,473,204 0.32
1962 29,896,445 0.31
1963 30,343,524 0.31
1964 30,446,822 0.30
1965 31,562,258 0.29
1966 31,054,401 0.28
1967 30,744,728 0.26
1968 29,231,847 0.25
1969 28,719,722 0.23
1970 38,195,191 0.23
1971 32,135,040 0.24
1972 33,467,886 0.24
1973 34,523,123 0.24
1974 36,777,733 0.24
1975 35,532,533 0.21
Source:
Various editions of the "The Brewers Almanac"


Despite beer output almost doubling in this period, the quantity of hops only slightly increased. Which translates to an almost halving of the pounds per barrel. 0.21 pounds is, er, eff all.

Let’s continue with a comparison with the UK. Raw numbers first:

Brewing materials in the UK 1955 - 1975 (lbs)
year malt unmalted corn rice, maize, etc sugar total malt & adjuncts bulk barrels
1955 967,178,464 5,214,272 53,552,800 171,276,672 1,197,222,208 24,324,623
1956 966,576,240 4,484,256 54,525,856 172,956,896 1,198,543,248 24,187,096
1957 993,716,416 1,549,408 59,607,968 175,243,376 1,230,117,168 24,839,755
1958 967,960,000 1,200,304 60,868,304 171,135,664 1,201,164,272 24,129,462
1959 995,160,768 896,784 66,080,672 175,728,224 1,237,866,448 25,023,044
1960 1,053,568,320 1,007,328 64,204,224 184,894,416 1,303,674,288 26,313,796
1961 1,108,484,944 945,840 65,499,392 195,594,448 1,370,524,624 27,600,860
1962 1,116,088,176 1,197,280 68,180,560 196,868,672 1,382,334,688 27,736,049
1963 1,122,290,288 1,557,472 72,167,088 196,114,128 1,392,128,976 27,942,561
1964 1,186,297,056 2,896,432 79,713,648 205,509,472 1,474,416,608 29,485,128
1965 1,189,365,072 6,875,904 82,308,576 203,116,592 1,481,666,144 29,579,855
1966 1,196,996,640 14,854,672 86,181,872 207,517,632 1,505,550,816 30,178,056
1967 1,211,628,992 16,429,504 86,881,200 213,954,160 1,528,893,856 30,751,420
1968 1,194,570,496 13,599,488 83,823,376 212,535,120 1,504,528,480 30,763,106
1969 1,272,590,480 19,633,488 86,823,968 238,948,304 1,617,996,240 32,211,837
1970 1,284,913,504 26,237,232 86,399,152 247,252,880 1,644,802,768 32,940,567
1971 1,334,859,232 30,776,480 84,139,440 271,794,656 1,721,569,920 34,360,000
1972 1,355,179,280 71,114,512 50,622,544 286,563,424 1,763,479,760 34,969,310
1973 1,378,987,008 69,291,264 45,776,752 282,339,344 1,776,394,480 35,338,345
1974 1,491,601,328 69,873,328 57,895,600 309,028,608 1,928,398,752 37,893,753
1975 1,513,065,568 83,982,864 72,000,768 297,172,064 1,966,221,264 38,238,657
Sources:
1954 - 1968: 1971 Brewers' Almanack, page 54
1969 "The Brewers' Society UK Statistical Handbook 1973", pages 16 - 17.
1970 - 1975 "The Brewers' Society UK Statistical Handbook 1978", page 19.
1970 - 1975 bulk barrelsStatistical Handbook of the British Beer & Pub Association 2005, p. 7



But the percentages are more use:

Brewing materials in the UK 1955 - 1975 (%)
year malt unmalted corn rice, maize, etc sugar lbs per Imp. barrel lbs per US barrel
1955 80.79% 0.44% 4.47% 14.31% 49.2 35.3
1956 80.65% 0.37% 4.55% 14.43% 49.6 35.5
1957 80.78% 0.13% 4.85% 14.25% 49.5 35.5
1958 80.59% 0.10% 5.07% 14.25% 49.8 35.7
1959 80.39% 0.07% 5.34% 14.20% 49.5 35.5
1960 80.82% 0.08% 4.92% 14.18% 49.5 35.5
1961 80.88% 0.07% 4.78% 14.27% 49.7 35.6
1962 80.74% 0.09% 4.93% 14.24% 49.8 35.7
1963 80.62% 0.11% 5.18% 14.09% 49.8 35.7
1964 80.46% 0.20% 5.41% 13.94% 50.0 35.9
1965 80.27% 0.46% 5.56% 13.71% 50.1 35.9
1966 79.51% 0.99% 5.72% 13.78% 49.9 35.8
1967 79.25% 1.07% 5.68% 13.99% 49.7 35.6
1968 79.40% 0.90% 5.57% 14.13% 48.9 35.1
1969 78.65% 1.21% 5.37% 14.77% 50.2 36.0
1970 78.12% 1.60% 5.25% 15.03% 49.9 35.8
1971 77.54% 1.79% 4.89% 15.79% 50.1 35.9
1972 76.85% 4.03% 2.87% 16.25% 50.4 36.2
1973 77.63% 3.90% 2.58% 15.89% 50.3 36.0
1974 77.35% 3.62% 3.00% 16.03% 50.9 36.5
1975 76.95% 4.27% 3.66% 15.11% 51.4 36.9
Sources:
1954 - 1968: 1971 Brewers' Almanack, page 54
1969 "The Brewers' Society UK Statistical Handbook 1973", pages 16 - 17.
1970 - 1975 "The Brewers' Society UK Statistical Handbook 1978", page 19.



Malt use has declined by 4 percentage points, while unmalted corn use has increased by the same amount. Rice and maize use is down a bit, while sugar is pretty much unchanged.

Hop usage came as a bit of a surprise:

Hop usage in the UK 1955 - 1975
year bulk barrels hops( lbs) hops lbs/  Imperial barrel hops lbs/  US barrel
1955 24,324,623 24,384,192 1.00 0.72
1956 24,187,096 24,507,840 1.01 0.73
1957 24,839,755 24,092,768 0.97 0.70
1958 24,129,462 23,393,440 0.97 0.70
1959 25,023,044 24,196,144 0.97 0.69
1960 26,313,796 25,353,552 0.96 0.69
1961 27,600,860 26,276,432 0.95 0.68
1962 27,736,049 25,360,944 0.91 0.66
1963 27,942,561 25,375,280 0.91 0.65
1964 29,485,128 26,583,872 0.90 0.65
1965 29,579,855 26,479,488 0.90 0.64
1966 30,178,056 25,997,328 0.86 0.62
1967 30,751,420 24,840,816 0.81 0.58
1968 30,763,106 22,428,448 0.73 0.52
1969 32,211,837 23,674,672 0.73 0.53
1970 32,940,567 24,050,208 0.73 0.52
1971 34,360,000 22,041,824 0.64 0.46
1972 34,969,310 21,118,048 0.60 0.43
1973 35,338,345 20,558,160 0.58 0.42
1974 37,893,753 19,012,672 0.50 0.36
1975 38,238,657 16,686,768 0.44 0.31
Sources:
1954 - 1968: 1971 Brewers' Almanack, page 54
1969 "The Brewers' Society UK Statistical Handbook 1973", pages 16 - 17.
1970 - 1975 "The Brewers' Society UK Statistical Handbook 1978", page 19.



The percentage decline in the hopping rate is even than in the US. It seemed a bit strange to me. This table including hop products might explain it:

Hop and hop products usage in the UK 1955 - 1975
year hops preparations of hops hop substitutes
1955 217,716 92 27
1956 218,820 110 42
1957 215,114 91 28
1958 208,870 102 24
1959 216,037 107 29
1960 226,371 111 24
1961 234,611 112 10
1962 226,437 180 17
1963 226,565 246 25
1964 237,356 474 37
1965 236,424 599 57
1966 232,119 623 165
1967 221,793 672 104
1968 200,254 732 113
1969 211,381 hop powder
1970 214,734 1,614 -
1971 196,802 5,098 945
1972 188,554 3,937 3,917
1973 183,555 4,744 5,610
1974 169,756 9,173 10,413
1975 148,989 13,799 14,527
Sources:
1954 - 1968: 1971 Brewers' Almanack, page 54
1969 "The Brewers' Society UK Statistical Handbook 1973", pages 16 - 17.
1970 - 1975 "The Brewers' Society UK Statistical Handbook 1978", page 19.


There’s a big increase in the use of hop products. Unfortunately, I don’t know how to convert that into the equivalent quantity of hops.

I’ll finish with average OG in the UK:

Average OG in the UK 1955 - 1975
year OG
1955 1037.13
1956 1037.22
1957 1037.42
1958 1037.48
1959 1037.52
1960 1037.25
1961 1037.41
1962 1037.70
1963 1037.70
1964 1037.66
1965 1037.67
1966 1037.63
1967 1037.46
1968 1037.36
1969 1037.14
1970 1036.90
1971 1036.90
1972 1036.90
1973 1037.00
1974 1037.10
1975 1037.30
Sources:
Brewers' Almanack 1962, p. 48
Statistical Handbook of the British Beer & Pub Association 2005, p. 7
Brewers' Almanack 1971, p. 45


Pretty dull, eh? The variation is tiny, with a low of 1036.9 and a high of 1037.7. In fact these two decades show the least change of any in the 20th century.

I would promise a third set of these numbers, but I’ll need to harvest the British ones. I’ve only got them up to 1978 at the moment.

02/27/2015 03:00 AM
News, Nuggets & Longreads 27/02/2015
Breakfast reading illustration: steaming coffee, bacon and eggs, smartphone.

Here’s our weekly round-up of links a day early, because the usual Saturday slot has been handed over to our quarterly #BeeryLongReads piece. → Ron Pattinson has been filleting a 1956 book on beer cellaring practices and finding some interesting nuggets. Here are parts one and two. → The Gun at Spitalfields in East London, which … Continue reading News, Nuggets & Longreads 27/02/2015

News, Nuggets & Longreads 27/02/2015 from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



02/26/2015 11:53 PM
Wankers, stand down.
Here we go again. Somebody somewhere said something mean about craft beer. Now the internet is in an uproar.

02/26/2015 05:31 PM
Colorado Beer News 022615
Colorado Beer NewsTis the season for Winter seasonal beers. But Spring beers are already making their debut. Enjoy this cross-over period between the cold, the dark and the lighter Spring brews. You're almost to the weekend! If you just can't wait till then - you should read today's Colorado Beer News to see what's new and tapping around the Front Range. Here's what's happening around the Colorado craft beer scene today Thursday, February 26th, 2015. If you aren't reading this article on FermentedlyChallenged.com, you don't know what you're missing.

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

Metro Denver

Bull & Bush Brewery - Some of the staff from Bull & Bush Brewery will be featured on the American Craft Beer Radio show this Saturday, February 28th - broadcast live from the Hard Rock Cafe in downtown Denver. Listen in to host Gary V and company as they talk all things craft beer. Tune in to 105.5 FM ESPN Denver from 12pm to 1pm MST. Come watch them do their show live - there will be some swag given away. Or just come down to the brewery and have a pint or two. [4700 Cherry Creek Dr South, Denver, CO]

Big Choice Brewing - Fans of their 10,000 Summers Saison will want to come to the brewery this Sunday, March 1st and get some of the first 16oz 4-packs of this new into cans beer. The 4-packs will sell for $9 each. [7270 W 118th Pl, Broomfield, CO]

Dry Dock Brewing Co - Come celebrate St. Patty's Day a bit early starting on March 14th. On that day you'll be able to drink your fill of their Dry Dock Irish Stout and also their Irish Red. There'll be Celtic Step dancers, an Irish band and a food truck serving up corned beef burritos. That's for your Saturday, March 14th at South Dock. In the meantime, Friday's firkin is a Double Chocolate DoppleDock. And on Saturday at North Dock they'll tap a Chocolate Hefeweizen. [15120 E Hampden Ave, Aurora, CO]

Living The Dream Brewing Co - [PRESS RELEASE] On Wednesday, March 4, Living the Dream Brewing Company in Littleton will donate 20 percent of sales from all pints sold from 6-8pm to the National Sports Center for the Disabled (NSCD). The event is one of many initiatives the brewery has taken on during its first year to give back to the community. In addition, companies like the Alamo DraftHouse, Starbucks, Rock Wood Fire Kitchen, and Murdoch’s have contributed items to the silent auction to raise funds that will be going towards the NSCD’s scholarship fund. NSCD athletes and volunteers will also be on-hand to share their experiences and accomplishments in NSCD programs. Living the Dream Brewing Company opened in July of 2014 and is located near Santa Fe and Highlands Ranch Parkway. Carrie Knose, an owner of Living the Dream Brewing Company, was connected to the NSCD, particularly their winter programs, as she volunteered with a program similar to the NSCD in the Lake Tahoe area prior to moving to Colorado to start the brewery. The NSCD provides outdoor therapeutic offerings to over 3,000 people with disabilities year-round. Based out of Winter Park Resort and Sports Authority Field at Mile High, the NSCD helps athletes with almost any type of disability learn new sports and set goals. The event is put together by Confluence, a consulting firm that helps businesses and communities connect more strategically to generate greater positive impacts and winning relationships. For more details about the event, please visit the event page at https://www.facebook.com/events/421423134674962. [12305 Dumont Way, Unit A, Littleton, CO]

Mu Brewery - Come for Kill the Keg Thursday today. They'll tap a single keg of Cranberry Pilsner. Get $1 pints and/or $2 32oz growler fill or $4 64oz growler fills of that brew. Some new brews are waiting for this keg to get killed - so drink up! To the person who Kills the Keg tonight you'll receive a pair of free tickets to see Big Fish at the Aurora Fox. [9735 E Colfax Ave, Aurora, CO]

Baere Brewing Co - Don't let the snow get you down! They've got a freshly kegged batch of their Barrel Hoppy Brown (Batch 3) up on tap as well as plenty of Imperial Stout left over. They will be open from 5pm to 9pm tonight.

Crooked Stave Artisan Beer Project - When a beer gets ready a bit earlier than expected then they'll put it on tap! Why wait?! So tonight at 6pm they will tap their "L'Brett d'Pluot", a golden sour ale aged in oak barrels with pluots (plum/apricot hybrid). Get a full glass for $12 or a taster for $4. [3350 Brighton Blvd, Denver, CO]

Westminster Brewing Co - Tomorrow (Friday Feb. 27th), Westminster Brewing Co will host a can release for their 12 Apostles German-style Kolsch Ale. Get some early before they hit stores next week. They'll be offering discounts on 6-packs ($7 - limit 2 6'ers per person). Plus, live music and wood fired pizza and all-day happy hour Friday! [7655 W 108th Ave, Unit 600, Westminster, CO]

Strange Craft Beer Co - Want to get warm and toasty? Stop by and try their new beer "Le Bruit du Diable", a farmhouse ale. Also, Brook's Smokehouse will be on site serving up tasty food. [1330 Zuni St, Ste M, Denver, CO]

Declaration Brewing - Snow Day Special - 20% Off All Beers - All Day Today! Plus, Jessie's Smokin' NOLA is on site today with some awesome food. [2030 S Cherokee St, Denver, CO]

Joyride Brewing Co - In honor of the 40th anniversary of the Led Zeppelin double album Physical Graffiti, Joyride will be hosting a double beer release tomorrow. The first beer is Emerald Irish Stout (on nitro tap), and also Czech the Rhime, a Czech-style Pilsner (their first lager). Make plans to Hop On! [2501 Sheridan Blvd, Edgewater, CO]

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Boulder County

Oskar Blues Brewery - GUBNA IMPERIAL IPA returns with new hop bill chosen by O.B. staff - [PRESS RELEASE] Oskar Blues' spring seasonal, GUBNA Imperial IPA, rolls out in March with a new hop bill featuring some of the most exciting and aromatic hops, all of which were sniffed out by Oskar Blues staff at concurrent hop selection panels at both breweries. Each year GUBNA is reinvented, taking the season's highest quality hops and creating a formidable and complex Imperial IPA. Coming in at 100+ international bitterness units and 10 percent ABV, this inimitable beer is an IPA unlike any other. Available on tap and in 12-ounce 4-packs, this hop grenade joins the diabolical Oskar Blues roster from March until July each year. Mash-hopped with whole-leaf Galena hops, our brewers then kettle hop with Columbus and Sorachi Ace, which spikes GUBNA 5.0 with spicy, blackcurrant notes and lemon zest overtones. The brewing is then finished with more Galena hops in the whirlpool to accent these aromas. These colossal hop varieties fuel a serious assault on the senses, balanced by the satisfying warmth of 10 percent ABV. The 2015 GUBNA is dry-hopped with prodigious amounts of El Dorado, Comet, and Chinook hops. These hops create a dank, dense nose and unique blend of grapefruit, apricot, pineapple and herbs, while finishing clean and bitter, but smooth. The GUB sits on a base of Rye, North American Pale, and Munich malts, which offers a smooth and flavorful backbone to support the gargantuan load of hops. In honor of the GUBNA, Oskar Blues North Carolina Brewery will host a release party on Saturday, March 7, 2015. Oskar Blues invites all governors, whether of states or television/comic book series, to attend and quaff a GUBNA. The 2015 release party will offer specialty barrel-aged and firkin varieties of GUBNA 5.0, along with CHUBurgers from the CHUBwagon, free brewery tours, a giant Nintendo 64 to play, and live music from indie rock Darby Wilcox and the Peep Show. The Longmont Tasty Weasel will release the 2015 GUBNA on Friday, February 27, accompanied by live music from bluesy duo Boa & Jodi. (Image courtesy Oskar Blues Brewery) [1800 Pike Rd, Longmont, CO]

Mountain Sun Breweries - It's the last 3 days of Stout Month! Today they are releasing two more stouts. Their friends at Avery Brewing sent over a keg of Avery's Tweak imperial coffee stout (17.8% ABV). And also, the Mountain Sun team brewed up "Totally Stoked Stout", a smoked malt brew with vanilla extract and aged on oak spirals and then aged further in Maker's Mark Bourbon barrels (8.3% ABV). Find Totally Stoked tapped over at their Longs Peak Pub and Taphouse location. Friday it will tap at Vine Street Pub (Denver) and Saturday at Southern Sun Pub & Brewery (Boulder). Also, check out their Facebook page and find out about their Mutton Chop Competition that starts today. [1535 Pearl St, Boulder, CO]

Boulder Beer Co - Starting next week (March), Boulder Beer Company will release a brand new spring seasonal beer - Emergent White IPA. Join in at the brewery and pub on March 6th at 4pm for the first tapping of this new brew. [2880 Wilderness Pl, Boulder, CO]

The Post Brewing Co - Think you've got a winning homebrew recipe? Enter the "Lil' Brewer Buddy 2015" Homebrew competition. Drop off your best homebrew to the brewery by April 15, 2015 2pm. The best beer will win a day with The Post Brewmaster - Bryan Selders. The winner will collaborate, create and brew a beer on The Post's brew system. [105 W Emma St, Lafayette, CO]

Upslope Brewing - Available Next Week! 12-packs of Upslope's Craft Lager will start hitting store shelves the 1st week of March. 1% of all Craft Lager can sales will be donated to local Trout Unlimited chapters in the state where the beer is purchased. [1898 S Flatiron Ct, Boulder, CO]

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Northern Colorado

Big Beaver Brewing Co - Come to a special Silent Auction at Big Beaver Brewing this Saturday, February 28th from 3-7pm. They are trying to raise money for Staci Wynn in her fight against cancer. Items for auction include gift certificates to local bars and restaurants, gift baskets, alcohol, raffle prizes, guitar, snow blower, jewelry and more. You do not need to be present to win auction items. Also, a big portion of Big Beaver's sales that day will be donated as well. Then stop back on Sunday, March 1st for Bingo at 4pm. Cost is $10 for 1.5 hours of play, or $2 per game. Games run from 4:30pm - 6pm. [2707 W Eisenhower Blvd, Unit 9, Loveland, CO]

Loveland Aleworks - In yesterday's blog post, you learned about the 5 winter seasonal beers they have on tap now. Back in the brewhouse, things are expanding! They are awaiting the arrival of a new 20 bbl fermentor in late Spring that will increase their brewing capacity by 50%. Their barrel aging program is also expanding with the addition of 32 oak barrels from regional and national distilleries. This has doubled their cellaring capacity. They will be releasing their first barrel aged Tripel next week to kick off the new project. [118 W 4th St, Loveland, CO]

New Belgium Brewing - New Belgium expands distribution to Kentucky [PRESS RELEASE] Fans of New Belgium Brewing no longer have to cross the border into Indiana, Ohio or Tennessee. Starting March 2, New Belgium Brewing will begin distributing in Kentucky, expanding the brewery’s distribution to 38 states. New Belgium will offer the brewery’s flagship beer Fat Tire, along with year-round releases Ranger IPA, Slow Ride Session IPA and Snapshot Wheat on draft and in 12-ounce bottles. Seasonal releases, along with Rampant Imperial IPA, Trippel Belgian-Style Ale and New Belgium’s variety packs will also be available in 12-ounce packages. “We've been eyeing Kentucky for quite a while, so it’s exciting to officially open up the state,” said New Belgium Brewing’s Sales Co-Pilot, Brian Krueger. “The glory of college basketball is upon us and the Derby isn't too far off, so we’re arriving at a pretty fun time in the state.” [500 Linden St, Ft. Collins, CO]

Wiley Roots Brewing Co - Come listen to live music from The Burroughs tonight from 7-9pm for their bi-weekly jam session. Plus food outside from Elements Wood Fired Oven will be on hand. Plenty of beer on tap today. Stop in to enjoy some. [625 3rd St, Unit D, Greeley, CO]

Horse & Dragon Brewing Co - Something new on tap you'll want to try - Trina's Mint Chocolate Stout. It might just remind you of a certain mint chocolate cookie. They made enough to last til April. Growler fills also available. [124 Racquette Dr, Ft. Collins, CO]

WeldWerks Brewing Co - You might have seen their doors open already over the last week, but it's time to do it right. Their official Grand Opening Celebration will take place on Saturday, March 7th all day from 2pm til 11pm. Enjoy live music, food, and delicious beer from Greeley's newest craft brewery. Located at the corner of 8th Ave and 5th Street in downtown Greeley. [508 8th Ave, Greeley, CO]

Pateros Creek Brewing Co - Today's Outlaw Tap is a tribute to Bill Withers who made the song "Ain't No Sunshine" famous. This Kolsch-style beer with the same name as the song was made along with Rooibos Strawberry Sunshine tea from Happy Lucky's Teahouse. [242 N College Ave, Ft. Collins, CO]


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Other Colorado Breweries

Crazy Mountain Brewing Co - [PRESS RELEASE] Edwards, Colo. – On February 27th Crazy Mountain Brewing Company is teaming up with Pink Vail, the world’s largest ski day to conquer cancer, and throwing a keg tapping party for Pink Vail Fruit Ale from 5-8 PM. This delightfully fruity beer features raspberry, pomegranate and red currant flavors yielding a slight sweetness complimented by a tangy zest. Stop by for a pint of this antioxidant rich beer that is light and crisp on the palate. Crazy Mountain Brewery will be offering $2 Pints of our specialty Pink Vail Fruit Ale and live music by the Trevor G. Potter Band. If patrons sign up to be on a Pink Vail team, during the party, they will receive one free pint. Last year Pink Vail was able to raise over 500,000 dollars to support their spirit of survivor program and Crazy Mountain Brewery is proud to partner with Pink Vail on even more successful fundraising endeavors in 2015. Pink Vail Fruit Ale will be available on draft and in 6 pack cans throughout the Vail Valley starting February 27th. For more information on Crazy Mountain Brewing Company or our events, please call 970-926-3009 or email Drink@CrazyMountainBrewery.com.

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02/26/2015 05:29 PM
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02/26/2015 04:29 PM
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02/26/2015 04:19 PM
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