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Elevation Beer Company to launch new four packs this week

BeerPulse - Tue, 06/30/2015 - 14:02

Press Release:

(Poncha Springs, CO) – Elevation Beer Company is set to launch their Black Series into four packs this Wednesday, July First, across Colorado. The four packs mark a change for the brewery, as Elevation previously bottled their Black Series in 750ml bottles.

“Our goal has always been to elevate the perception of beer in America, and the new consumer friendly four packs of 12oz bottles will allow us to get our specialty beers into more hands,” says Elevation Co-Founder and Marketing Director Sheila Bustamante.

The change will move Elevation’s award winning Apis IV Honey Quadrupel, and their new Double IPA, 7437, to year-round four packs in the Black Series. All of Elevation’s Black Series seasonals with also come in the new packaging. Third Base, a Belgian Tripel, will be the first Black Series Seasonal launched in the new packaging.

Elevation will also release this week their Double Black Series Summer Seasonal, Fanboy, a Virgin oak-aged Double IPA in 750mls and draught. Fanboy is currently rated 97 on ratebeer.com.

“We are excited to finally have our new 4 packs out in the market, so look for them at local beer shops and beer bars across Colorado this July and coming to Texas and Washington State soon after.” Says Bustamante.

Categories: Beer Blogosphere News

Elevation Beer Company to launch new four packs this week

BeerNews.org - Tue, 06/30/2015 - 14:02

Press Release:

(Poncha Springs, CO) – Elevation Beer Company is set to launch their Black Series into four packs this Wednesday, July First, across Colorado. The four packs mark a change for the brewery, as Elevation previously bottled their Black Series in 750ml bottles.

“Our goal has always been to elevate the perception of beer in America, and the new consumer friendly four packs of 12oz bottles will allow us to get our specialty beers into more hands,” says Elevation Co-Founder and Marketing Director Sheila Bustamante.

The change will move Elevation’s award winning Apis IV Honey Quadrupel, and their new Double IPA, 7437, to year-round four packs in the Black Series. All of Elevation’s Black Series seasonals with also come in the new packaging. Third Base, a Belgian Tripel, will be the first Black Series Seasonal launched in the new packaging.

Elevation will also release this week their Double Black Series Summer Seasonal, Fanboy, a Virgin oak-aged Double IPA in 750mls and draught. Fanboy is currently rated 97 on ratebeer.com.

“We are excited to finally have our new 4 packs out in the market, so look for them at local beer shops and beer bars across Colorado this July and coming to Texas and Washington State soon after.” Says Bustamante.

Categories: Beer Blogosphere News

Great Raft Brewing will expand to Baton Rouge and Northshore markets in August

BeerPulse - Tue, 06/30/2015 - 13:31

Press Release:

(Shreveport, LA) – Great Raft Brewing, Shreveport’s first craft brewery, will introduce its products to Baton Rouge and Northshore markets starting in August. The distribution partnership with Crescent Crown Distributing means more of southern Louisiana’s craft beer enthusiasts can soon enjoy Great Raft’s flagship beers.

“We are excited to share our beers with our patient fans and new consumers alike in these markets. We brewed 3,000 barrels of beer in our first year of operation and are growing every month,” said co-founder and President Andrew Nations. “We hoped to expand to Baton Rouge and Northshore last year but expectation-surpassing sales in other markets prevented this growth.”

Reasonably Corrupt™ black lager, Southern Drawl™ pale lager and Commotion™ pale ale, Great Raft’s original, flagship beers, will be available on tap and in cans throughout the Baton Rouge and Northshore markets in early August. Seasonal and small-batch offerings will be selectively available as well.

Great Raft’s expansion plans will continue with additional Louisiana parishes in early 2016.

“We are proud to make beer in Louisiana, for Louisiana, and are eager to begin sharing our beer with more and more of the state,” Nations added.

Founded by Shreveport natives Andrew and Lindsay Nations, Great Raft Brewing began operations in October 2013. For more information about Great Raft Brewing’s beers, expansion plans and more, please visit www.greatraftbrewing.com.

About Great Raft Brewing: Great Raft Brewing is a Shreveport, Louisiana based craft brewery dedicated to making creative, authentic beer and helping to build a great beer culture within communities it serves. Co-founders Andrew and Lindsay Nations are Shreveport natives with a passion for beer. Born from their desire to bring exciting, flavorful, fresh craft beer to their hometown, Great Raft Brewing is bringing the craft brewing tradition to Northern Louisiana.

Information about Great Raft Brewing can be found at www.greatraftbrewing.com. Learn more on Twitter https://twitter.com/GreatRaftBeer and Facebook www.facebook.com/greatraftbrewing.

Categories: Beer Blogosphere News

Great Raft Brewing will expand to Baton Rouge and Northshore markets in August

BeerNews.org - Tue, 06/30/2015 - 13:31

Press Release:

(Shreveport, LA) – Great Raft Brewing, Shreveport’s first craft brewery, will introduce its products to Baton Rouge and Northshore markets starting in August. The distribution partnership with Crescent Crown Distributing means more of southern Louisiana’s craft beer enthusiasts can soon enjoy Great Raft’s flagship beers.

“We are excited to share our beers with our patient fans and new consumers alike in these markets. We brewed 3,000 barrels of beer in our first year of operation and are growing every month,” said co-founder and President Andrew Nations. “We hoped to expand to Baton Rouge and Northshore last year but expectation-surpassing sales in other markets prevented this growth.”

Reasonably Corrupt™ black lager, Southern Drawl™ pale lager and Commotion™ pale ale, Great Raft’s original, flagship beers, will be available on tap and in cans throughout the Baton Rouge and Northshore markets in early August. Seasonal and small-batch offerings will be selectively available as well.

Great Raft’s expansion plans will continue with additional Louisiana parishes in early 2016.

“We are proud to make beer in Louisiana, for Louisiana, and are eager to begin sharing our beer with more and more of the state,” Nations added.

Founded by Shreveport natives Andrew and Lindsay Nations, Great Raft Brewing began operations in October 2013. For more information about Great Raft Brewing’s beers, expansion plans and more, please visit www.greatraftbrewing.com.

About Great Raft Brewing: Great Raft Brewing is a Shreveport, Louisiana based craft brewery dedicated to making creative, authentic beer and helping to build a great beer culture within communities it serves. Co-founders Andrew and Lindsay Nations are Shreveport natives with a passion for beer. Born from their desire to bring exciting, flavorful, fresh craft beer to their hometown, Great Raft Brewing is bringing the craft brewing tradition to Northern Louisiana.

Information about Great Raft Brewing can be found at www.greatraftbrewing.com. Learn more on Twitter https://twitter.com/GreatRaftBeer and Facebook www.facebook.com/greatraftbrewing.

Categories: Beer Blogosphere News

Laurelwood Red Elephant IRA marks brewery’s first beer in cans after 14 years in biz

BeerPulse - Tue, 06/30/2015 - 13:18

Press Release:

(Portland, OR) – After 14 years of creating award-winning craft beers, Laurelwood Brewing Co. is canning their brew for the first time. Laurelwood Red Elephant IRA (India Red Ale) will be available in six-pack cans in Portland area stores by July, with the rest of Oregon to follow.

“We’re very excited to be taking this next step in packaging our beer,” says James Buxman, the Marketing & Sales Director for Laurelwood Brewing Co. “Our Red Elephant IRA cans offer a new way to enjoy Laurelwood, as well as an extra option for those looking to take beer on the go.”

Laurelwood Brewing Co. started packaging their Workhorse IPA and Free Range Red in six-pack bottles in 2013, but the brewery looks forward to the Red Elephant IRA cans going where glass cannot.

To celebrate the milestone, Laurelwood Brewing Co. is hosting a Red Elephant IRA can release party at 6 PM, Wednesday, July 1st at The BeerMongers beer bar and bottle shop on SE Division Street. Not only will the beer be there, but the Laurelwood brewers behind the beer will also be in attendance.

About Laurelwood Brewing Co.:
Laurelwood is a family owned brewery that creates one of the most recognized regional craft beers. Owners, Mike De Kalb and Cathy Woo-De Kalb, are dedicated to sustainable and organic practices, and first began producing certified organic beer in 2001. Laurelwood’s product line is known for its creativity and quality therefore winning many national and international beer awards. Laurelwood’s handcrafted beers can be found on draft and in bottles throughout Oregon, Washington, Idaho, Alaska, Pennsylvania, British Columbia, and Japan. To learn more, visit www.LaurelwoodBrewpub.com.

Categories: Beer Blogosphere News

Laurelwood Red Elephant IRA marks brewery’s first beer in cans after 14 years in biz

BeerNews.org - Tue, 06/30/2015 - 13:18

Press Release:

(Portland, OR) – After 14 years of creating award-winning craft beers, Laurelwood Brewing Co. is canning their brew for the first time. Laurelwood Red Elephant IRA (India Red Ale) will be available in six-pack cans in Portland area stores by July, with the rest of Oregon to follow.

“We’re very excited to be taking this next step in packaging our beer,” says James Buxman, the Marketing & Sales Director for Laurelwood Brewing Co. “Our Red Elephant IRA cans offer a new way to enjoy Laurelwood, as well as an extra option for those looking to take beer on the go.”

Laurelwood Brewing Co. started packaging their Workhorse IPA and Free Range Red in six-pack bottles in 2013, but the brewery looks forward to the Red Elephant IRA cans going where glass cannot.

To celebrate the milestone, Laurelwood Brewing Co. is hosting a Red Elephant IRA can release party at 6 PM, Wednesday, July 1st at The BeerMongers beer bar and bottle shop on SE Division Street. Not only will the beer be there, but the Laurelwood brewers behind the beer will also be in attendance.

About Laurelwood Brewing Co.:
Laurelwood is a family owned brewery that creates one of the most recognized regional craft beers. Owners, Mike De Kalb and Cathy Woo-De Kalb, are dedicated to sustainable and organic practices, and first began producing certified organic beer in 2001. Laurelwood’s product line is known for its creativity and quality therefore winning many national and international beer awards. Laurelwood’s handcrafted beers can be found on draft and in bottles throughout Oregon, Washington, Idaho, Alaska, Pennsylvania, British Columbia, and Japan. To learn more, visit www.LaurelwoodBrewpub.com.

Categories: Beer Blogosphere News

Peak Organic Citrus Saison makes seasonal return

BeerPulse - Tue, 06/30/2015 - 13:03

Press Release:

(Portland, ME) – Peak Organic Brewing’s Citrus Saison stretches the bounds of the saison style in most refreshing of ways. As a follow up to their Ginger Saison release, the Citrus Saison puts a twist on a light Belgian farmhouse ale by blending in organic lemon and lime, creating a beer that has a truly unique balance of citrus and spice characteristics.

The Citrus Saison showcases organic wheat from Oechsner Farm in Newfield, New York, as well as a unique splash of citrus, reminiscent of a summer shandy. The complexity added by the yeast captures a dry, earthiness within the light, citrusy body. As Summer comes into full swing, the Citrus Saison will no doubt be quenching the thirst of Peak fans around the country.

“We’ve been experimenting with this Saison yeast strain in a number of beers and have been super thrilled with just how expressive it’s flavor profile is, particularly in this beer,” explained Peak founder/brewer Jon Cadoux. “I get a tremendous blend of bright citrus notes, followed by a combination of bubblegum and clove on the finish. I think we hit the citrus blend on the nose this year to really give the beer fantastic balance.”

The Peak Citrus Saison is available through the remainder of the Summer. It is available in both draft and six-pack bottles. Reach out to Peak on Facebook (www.facebook.com/peakbrewing) or check out our “Beer Finder” app on our website (Peak Organic Brewery: Our Brews) to find a location pouring the Citrus Saison near you.

About Peak Organic Brewing:

Peak is a craft brewing company, dedicated to making delicious beer using local and organic ingredients. We believe that pure ingredients simply taste better. Our mission is to revolutionize the barley, wheat and hop supply chains – stimulating a large increase in sustainable and local growing. Our organic farmers grow the best ingredients in the world. It’s our job to showcase their work through delicious beer.

Today, Peak produces 22 varieties, including IPA, Fresh Cut,, Summer Session, Simcoe Spring, Hop Harvest Oktoberfest, Winter Session, Hop Noir, Hop Blanc, Pale Ale, The Local Series (NY, MA, NY and ME), Oak Aged Mocha Stout, Nut Brown, Amber, The Maple Collaboration, Espresso Amber, King Crimson Imperial Red, Pomegranate Wheat, Weiss Principal Imperial Hefeweizen, Nitro Stout, Ginger Saison, Citrus Saison, and Holiday Saison.

Categories: Beer Blogosphere News

Peak Organic Citrus Saison makes seasonal return

BeerNews.org - Tue, 06/30/2015 - 13:03

Press Release:

(Portland, ME) – Peak Organic Brewing’s Citrus Saison stretches the bounds of the saison style in most refreshing of ways. As a follow up to their Ginger Saison release, the Citrus Saison puts a twist on a light Belgian farmhouse ale by blending in organic lemon and lime, creating a beer that has a truly unique balance of citrus and spice characteristics.

The Citrus Saison showcases organic wheat from Oechsner Farm in Newfield, New York, as well as a unique splash of citrus, reminiscent of a summer shandy. The complexity added by the yeast captures a dry, earthiness within the light, citrusy body. As Summer comes into full swing, the Citrus Saison will no doubt be quenching the thirst of Peak fans around the country.

“We’ve been experimenting with this Saison yeast strain in a number of beers and have been super thrilled with just how expressive it’s flavor profile is, particularly in this beer,” explained Peak founder/brewer Jon Cadoux. “I get a tremendous blend of bright citrus notes, followed by a combination of bubblegum and clove on the finish. I think we hit the citrus blend on the nose this year to really give the beer fantastic balance.”

The Peak Citrus Saison is available through the remainder of the Summer. It is available in both draft and six-pack bottles. Reach out to Peak on Facebook (www.facebook.com/peakbrewing) or check out our “Beer Finder” app on our website (Peak Organic Brewery: Our Brews) to find a location pouring the Citrus Saison near you.

About Peak Organic Brewing:

Peak is a craft brewing company, dedicated to making delicious beer using local and organic ingredients. We believe that pure ingredients simply taste better. Our mission is to revolutionize the barley, wheat and hop supply chains – stimulating a large increase in sustainable and local growing. Our organic farmers grow the best ingredients in the world. It’s our job to showcase their work through delicious beer.

Today, Peak produces 22 varieties, including IPA, Fresh Cut,, Summer Session, Simcoe Spring, Hop Harvest Oktoberfest, Winter Session, Hop Noir, Hop Blanc, Pale Ale, The Local Series (NY, MA, NY and ME), Oak Aged Mocha Stout, Nut Brown, Amber, The Maple Collaboration, Espresso Amber, King Crimson Imperial Red, Pomegranate Wheat, Weiss Principal Imperial Hefeweizen, Nitro Stout, Ginger Saison, Citrus Saison, and Holiday Saison.

Categories: Beer Blogosphere News

Epic Sour Brainless on Peaches begins slow rollout

BeerPulse - Tue, 06/30/2015 - 12:32

Press Release:

Updated…

(Salt Lake City, UT) – Sour Brainless on Peaches: A Tincture of Time

Our cellarmen and packaging crew have been hard at work carefully bottling and wax-dipping the very first release of Sour Brainless on Peaches. This first release will be extremely limited with just under 5,000 bottles to be dispersed between the 19 states to which Epic Brewing Co. distributes.

The first chance to sample the beer will be at the Denver Taproom Release Party on Sunday, June 28th. The event is not ticketed and is free to attend. Participants will have the opportunity to sample the beer on draft, learn about our souring process, and even wax-dip their own bottle.

The second release will be in Salt Lake City on Thursday, July 2nd. Our brewmaster, Kevin Crompton, has personally selected two barrels which will be hand-bottled and sold only from the brewery cold case. There will be fewer than 175 22oz bottles available.

Following releases in each state will be announced on Epic’s social media accounts.

Original beer story from Epic Brewing Company Co-Founder David Cole:

This time we did it on purpose. It’s delicate yet firmly poised, it’s been chiseled and polished and even worn in, comfortable and gratifying because it’s mostly not by chance. We’ve crafted a truly exceptional SOUR Brainless on Peaches.

Our sour program has, literally, been in the works since we founded the brewery in 2010, with the vision of brewing truly sour beers made with real fruit. That vision got a major jump start shortly after we opened our Denver Brewery, in August of 2013, with the purchase of three 60 hectoliter Oak Foeders from New Belgium Brewing. These wonderful wooden vessels will, forever be seen as a very special gift from our friends in Fort Collins.

Some followers may recall when a beautiful disaster struck in 2014 and our Brainless on Peaches casks were contaminated with a peculiar wild yeast that left them sour but with a complex peach flavor that worked very well with the Belgian characteristics of our big, 9% ABV base beer, Brainless Golden Ale. This “Wild” Brainless on Peaches was not the sour beer we always intended; it was much stronger than we had dreamed of, and certainly wild with some sharp edges. Nonetheless, it was “A Beautiful Disaster,” a gift from nature and something we hoped to capture beyond a solitary “batch of chance.” We isolated and banked the wild yeast, then attempted several fermentations, but nothing worked. Even the tincture of time failed to revive this wild strain to anything remotely close to its one-time-strength and glory. Wild Brainless on Peaches remains a true one-off, lost forever.

Almost two years ago, in the fall of 2013, we filled two of the three foeders with a new sour base beer. One foeder was inoculated with Lactobacillus and another with Brettanomyces. At the same time we filled about 10 wine casks and inoculated them with Pediococcus. We feared Pediococcus: it might be the devil, and someone even marked the barrels with skull and crossbones. There was no way in hell we were going to put Satan into one of those larger, lovely wooden vessels. So, the third foeder sat waiting, destined to be used for blending both pre-wine-cask and post-fruited-wine-cask, a simple intermediate blending and maturation tank. The plan, (drawn while imbibing) was clearly laid out in the historical illustration here.

During 2013 through 2015 we regularly sampled each vessel to gauge its transformation. The early tastings were the worst part of the process. The Pediococcus casks were particularly offensive, rude, and tasted like whatever evil-day-old-room-temperature-vomit might taste like, mixed in with who knows what else. These early tastings filled us with doubt and regret along with a lingering nasty aftertaste. But after about a year of maturation the beer had transformed into an exceedingly sour, dry, and nuanced gem which we began to cherish. Out of them all, it was the Pediococcus casks that became our favorite souring “tool.”

Once we decided the beer was ready to meet fruit, we blended a portion of both foeders and all of the Pediococcus casks into neutral white wine casks with fresh peach puree. These casks underwent a third fermentation and additional aging which contributed substantially to the amount acid and brought the beer into balance. The art of sour beer is patience and flexibility. Moving into smaller wood casks allows us to select only the best of the best and only at the perfect time. The timing and amount is determined by the beer and not production schedules. We’ve waited over a year and half for this beer to develop and while the next batch might not take as long, it’s also not going to be rushed. And yes, we did inoculate that third foeder with Pediococcus for future releases.

Sour Brainless on Peaches emphasizes the fruit’s aromatics, not its sweetness. The sourness is derived from the Lactobacillus and Pediococcus with a little bit of Brettanomyces funk and tartness layered in, adding depth and complexity. The finish is tart, sour, and very dry, with maybe a touch of perceived sweetness from the Brainless Belgian Yeast. This is a beer that should be appreciated on the warmer side of cold. We took our time crafting this beer, and we hope you’ll take yours enjoying it.

The initial release is very small, with only a few cases going to each market. If sour beer is your passion then I encourage you to seek it out. Future releases are planned but no firm timelines can be established. Look for release announcements and availability on our social media accounts and website in the months of June and July.

Categories: Beer Blogosphere News

Epic Sour Brainless on Peaches begins slow rollout

BeerNews.org - Tue, 06/30/2015 - 12:32

Press Release:

Updated…

(Salt Lake City, UT) – Sour Brainless on Peaches: A Tincture of Time

Our cellarmen and packaging crew have been hard at work carefully bottling and wax-dipping the very first release of Sour Brainless on Peaches. This first release will be extremely limited with just under 5,000 bottles to be dispersed between the 19 states to which Epic Brewing Co. distributes.

The first chance to sample the beer will be at the Denver Taproom Release Party on Sunday, June 28th. The event is not ticketed and is free to attend. Participants will have the opportunity to sample the beer on draft, learn about our souring process, and even wax-dip their own bottle.

The second release will be in Salt Lake City on Thursday, July 2nd. Our brewmaster, Kevin Crompton, has personally selected two barrels which will be hand-bottled and sold only from the brewery cold case. There will be fewer than 175 22oz bottles available.

Following releases in each state will be announced on Epic’s social media accounts.

Original beer story from Epic Brewing Company Co-Founder David Cole:

This time we did it on purpose. It’s delicate yet firmly poised, it’s been chiseled and polished and even worn in, comfortable and gratifying because it’s mostly not by chance. We’ve crafted a truly exceptional SOUR Brainless on Peaches.

Our sour program has, literally, been in the works since we founded the brewery in 2010, with the vision of brewing truly sour beers made with real fruit. That vision got a major jump start shortly after we opened our Denver Brewery, in August of 2013, with the purchase of three 60 hectoliter Oak Foeders from New Belgium Brewing. These wonderful wooden vessels will, forever be seen as a very special gift from our friends in Fort Collins.

Some followers may recall when a beautiful disaster struck in 2014 and our Brainless on Peaches casks were contaminated with a peculiar wild yeast that left them sour but with a complex peach flavor that worked very well with the Belgian characteristics of our big, 9% ABV base beer, Brainless Golden Ale. This “Wild” Brainless on Peaches was not the sour beer we always intended; it was much stronger than we had dreamed of, and certainly wild with some sharp edges. Nonetheless, it was “A Beautiful Disaster,” a gift from nature and something we hoped to capture beyond a solitary “batch of chance.” We isolated and banked the wild yeast, then attempted several fermentations, but nothing worked. Even the tincture of time failed to revive this wild strain to anything remotely close to its one-time-strength and glory. Wild Brainless on Peaches remains a true one-off, lost forever.

Almost two years ago, in the fall of 2013, we filled two of the three foeders with a new sour base beer. One foeder was inoculated with Lactobacillus and another with Brettanomyces. At the same time we filled about 10 wine casks and inoculated them with Pediococcus. We feared Pediococcus: it might be the devil, and someone even marked the barrels with skull and crossbones. There was no way in hell we were going to put Satan into one of those larger, lovely wooden vessels. So, the third foeder sat waiting, destined to be used for blending both pre-wine-cask and post-fruited-wine-cask, a simple intermediate blending and maturation tank. The plan, (drawn while imbibing) was clearly laid out in the historical illustration here.

During 2013 through 2015 we regularly sampled each vessel to gauge its transformation. The early tastings were the worst part of the process. The Pediococcus casks were particularly offensive, rude, and tasted like whatever evil-day-old-room-temperature-vomit might taste like, mixed in with who knows what else. These early tastings filled us with doubt and regret along with a lingering nasty aftertaste. But after about a year of maturation the beer had transformed into an exceedingly sour, dry, and nuanced gem which we began to cherish. Out of them all, it was the Pediococcus casks that became our favorite souring “tool.”

Once we decided the beer was ready to meet fruit, we blended a portion of both foeders and all of the Pediococcus casks into neutral white wine casks with fresh peach puree. These casks underwent a third fermentation and additional aging which contributed substantially to the amount acid and brought the beer into balance. The art of sour beer is patience and flexibility. Moving into smaller wood casks allows us to select only the best of the best and only at the perfect time. The timing and amount is determined by the beer and not production schedules. We’ve waited over a year and half for this beer to develop and while the next batch might not take as long, it’s also not going to be rushed. And yes, we did inoculate that third foeder with Pediococcus for future releases.

Sour Brainless on Peaches emphasizes the fruit’s aromatics, not its sweetness. The sourness is derived from the Lactobacillus and Pediococcus with a little bit of Brettanomyces funk and tartness layered in, adding depth and complexity. The finish is tart, sour, and very dry, with maybe a touch of perceived sweetness from the Brainless Belgian Yeast. This is a beer that should be appreciated on the warmer side of cold. We took our time crafting this beer, and we hope you’ll take yours enjoying it.

The initial release is very small, with only a few cases going to each market. If sour beer is your passion then I encourage you to seek it out. Future releases are planned but no firm timelines can be established. Look for release announcements and availability on our social media accounts and website in the months of June and July.

Categories: Beer Blogosphere News

Beer Birthday: Hildegard Van Ostaden

Brookston Beer Bulletin - Tue, 06/30/2015 - 12:16
Today is the 40th birthday of Hildegard Van Ostaden, brewmaster at Urthel, one of only two female brewers working in Belgium. Inspired by a trip to Alaska’s barleywine festival, she also brewed the first American-style Imperial IPA in Belgium. Her beers are all great, and I love the...

[[Click through to the Bulletin for full content]]
Categories: Beer Blogosphere News

Great Deal: Universal Poppets – $2.19 + Tip

Homebrew Finds - Tue, 06/30/2015 - 12:08
RiteBrew has Universal poppets for $2,19 each.  This is the best price I’m aware of for universal poppets.  Use to replace leaky gas and liquid poppets.  I use universal poppets exclusively when rebuilding kegs. Tip: These fit the vast majority of kegs without issue.  I have had a couple kegs that ended up being a bit too tight with […]
Categories: Beer Blogosphere News

Marin Brewing Co. announces July taproom lineup

BeerPulse - Tue, 06/30/2015 - 12:04

Press Release:

(Larkspur, CA) – Join us as we celebrate July with the release of six beers brewed with summer in mind.

Coming from Marin Brewing Company:

Madrone Trail IPA – This combination of Galaxy and Simcoe hops comes in at 6% ABV with a firm bitterness.

Preservation Ale – The straw-colored Pale Ale contains aromas reminiscent of gooseberries, sugarcane, and spring meadows that lead to earthy malt and wheatgrass flavors and a crisp and slightly tart lemon zest-like finish.

Marin-er Weiss – Our Interpretation of a Berliner Style Weisse Ale is light, dry, tart, and refreshing. This beer is intentionally soured.

Moylan’s Brewing will be offering:

Hell’s Lager – A light golden crisp helles style lager.

Man Go Crazy – A session IPA with mango puree and natural mango flavors, pink peppercorns, and dry hopped with Australian Galaxy hops

Moylander Double IPA – A light golden color with a little bit of rye malt, hopped with Simcoe, Mosaic, Centennial, and Columbus. Both will be back on draft and in bottles.

We will also be brewing our second batch of Watermelon Wheat since the first one went so quickly.

Release dates for the beers will vary, so be sure to call ahead if you’re looking for a particular beer.

About Marin Brewing Company:
Founded in 1989, Marin Brewing Company is a premier craft brewery and restaurant located in Larkspur, California. Marin Brewing Company has won global recognition for outstanding artisan beers. To learn more about Marin Brewing Company’s award-winning family of beers and our acclaimed food selection, visit the Marin Brewing website. You can also follow the Twitter, Facebook and Instagram to stay up to date with all our latest news and events.

Categories: Beer Blogosphere News

Marin Brewing Co. announces July taproom lineup

BeerNews.org - Tue, 06/30/2015 - 12:04

Press Release:

(Larkspur, CA) – Join us as we celebrate July with the release of six beers brewed with summer in mind.

Coming from Marin Brewing Company:

Madrone Trail IPA – This combination of Galaxy and Simcoe hops comes in at 6% ABV with a firm bitterness.

Preservation Ale – The straw-colored Pale Ale contains aromas reminiscent of gooseberries, sugarcane, and spring meadows that lead to earthy malt and wheatgrass flavors and a crisp and slightly tart lemon zest-like finish.

Marin-er Weiss – Our Interpretation of a Berliner Style Weisse Ale is light, dry, tart, and refreshing. This beer is intentionally soured.

Moylan’s Brewing will be offering:

Hell’s Lager – A light golden crisp helles style lager.

Man Go Crazy – A session IPA with mango puree and natural mango flavors, pink peppercorns, and dry hopped with Australian Galaxy hops

Moylander Double IPA – A light golden color with a little bit of rye malt, hopped with Simcoe, Mosaic, Centennial, and Columbus. Both will be back on draft and in bottles.

We will also be brewing our second batch of Watermelon Wheat since the first one went so quickly.

Release dates for the beers will vary, so be sure to call ahead if you’re looking for a particular beer.

About Marin Brewing Company:
Founded in 1989, Marin Brewing Company is a premier craft brewery and restaurant located in Larkspur, California. Marin Brewing Company has won global recognition for outstanding artisan beers. To learn more about Marin Brewing Company’s award-winning family of beers and our acclaimed food selection, visit the Marin Brewing website. You can also follow the Twitter, Facebook and Instagram to stay up to date with all our latest news and events.

Categories: Beer Blogosphere News

10% Off “Made in America” Category at Keg Connection

Homebrew Finds - Tue, 06/30/2015 - 10:36
Keg Connection is offering 10% Off their collection of made in America Gear.  That selection includes CO2 Tanks, Drip Trays, CO2 Regulators and some repair parts. Note that the discount should show up during check out. Check it out – Here Also.. We have a category tag dedicated to items Made in the US.  If […]
Categories: Beer Blogosphere News

Patent No. 732350A: Brew-House-Apparatus Equipment

Brookston Beer Bulletin - Tue, 06/30/2015 - 10:06
Today in 1903, US Patent 732350 A was issued, an invention of Max Henius, for his “Brew-House-Apparatus Equipment.” There’s no Abstract, although in the description it includes this summary: My invention relates to an improvement in the equipment of apparatus employed in the department...

[[Click through to the Bulletin for full content]]
Categories: Beer Blogosphere News

Dry Dock Brewing Company announces new head brewers

BeerPulse - Tue, 06/30/2015 - 09:06

Press Release:

(Aurora, CO) – Dry Dock Brewing Company is pleased to announce new head brewers at each of its​ ​locations. Tim Evon is now at the helm of South Dock, Dry Dock’s original location on East Hampden​ ​Avenue, and Alan Simons is running the ship at North Dock, Dry Dock’s production brewhouse and facility​ ​on I-70 and Tower Road.

Tim Evon started homebrewing in Utah, where he worked at The Beer Nut homebrew supply shop in Sal​t ​Lake City before joining the brewing team at Bohemian Brewery. He received the Master Brewer​ ​Certification from the World Brewing Academy through Siebel Institute of Technology, and finally landed in​ ​Colorado as a brewer at Dry Dock in 2012. He took over South Dock’s brewing operations in March 2015.

Alan Simons also began his brewing career as a homebrewer and proudly purchased his supplies from ​The Brew Hut. He moved to Summit County in 2008 and started brewing professionally at Backcountry​ ​Brewery in Frisco. He became Backcountry’s head brewer eight months later, and worked there for seven​ ​years. During that time, Backcountry Brewery won a silver Great American Beer Festival® medal for its​ ​May Bock and another silver GABF® medal for its Saison du Summer (now called Imperial Saison).

Categories: Beer Blogosphere News

Dry Dock Brewing Company announces new head brewers

BeerNews.org - Tue, 06/30/2015 - 09:06

Press Release:

(Aurora, CO) – Dry Dock Brewing Company is pleased to announce new head brewers at each of its​ ​locations. Tim Evon is now at the helm of South Dock, Dry Dock’s original location on East Hampden​ ​Avenue, and Alan Simons is running the ship at North Dock, Dry Dock’s production brewhouse and facility​ ​on I-70 and Tower Road.

Tim Evon started homebrewing in Utah, where he worked at The Beer Nut homebrew supply shop in Sal​t ​Lake City before joining the brewing team at Bohemian Brewery. He received the Master Brewer​ ​Certification from the World Brewing Academy through Siebel Institute of Technology, and finally landed in​ ​Colorado as a brewer at Dry Dock in 2012. He took over South Dock’s brewing operations in March 2015.

Alan Simons also began his brewing career as a homebrewer and proudly purchased his supplies from ​The Brew Hut. He moved to Summit County in 2008 and started brewing professionally at Backcountry​ ​Brewery in Frisco. He became Backcountry’s head brewer eight months later, and worked there for seven​ ​years. During that time, Backcountry Brewery won a silver Great American Beer Festival® medal for its​ ​May Bock and another silver GABF® medal for its Saison du Summer (now called Imperial Saison).

Categories: Beer Blogosphere News

Keg and Carboy Cleaner – $84.99 Shipped + Hands on Review & $7 Off Pliny

Homebrew Finds - Tue, 06/30/2015 - 08:30
Mark’s Keg & Carboy Washer is designed to clean and sanitize a good bit of your homebrewing gear.  It cleans and sanitizes… Kegs (including liquid post and dip tube), Carboys, Fermenters (including Speidels), tubing, parts and more.  It’s light and easy to store, most everything nests to together in the base.  Includes a 520 gallon […]
Categories: Beer Blogosphere News

Heads Up: FoodSaver Vacuum Sealer Coming Up on Lightning Deals + Recent Hop Finds

Homebrew Finds - Tue, 06/30/2015 - 08:05
FoodSaver FSFSSL2222-P15 Vacuum Food Sealer & Starter Kit.  Extra Wide Sealing Strip.  Starter Kit Contains (1) 11″ x 10′ FoodSaver® Roll, (3) Quart Size, (2) Gallon Size FoodSaver® Bags, & (1) Accessory Hose.  Includes accessory port (seals Mason Jars with separate attachment).  1 year limited warranty. Why would you want a FoodSaver for homebrewing? Vacuum […]
Categories: Beer Blogosphere News

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