Sierra Nevada A Lighter Shade of Pale: Per Philly Beer Week’s Facebook page (via Jack Curtin), “Casey Parker (Jose Pistola’s) reports the Philly crew this brewed a 4.2% session ale out at Sierra Nevada Beer Camp [#46]. It’s made with Spalt, Crystal, and Challenger hops and it’ll be called “Lighter Shade Of Pale.” Watch for this during Philly Beer Week. The only spot listing it so far is Grace Tavern for an event on Wednesday, Jun 8th.
Quaff Bros Hop Flood Bourbon Barreled Ale: Beer Advocate lists Quaff Bros. beers under Mt. Carmel but this beer was brewed at Rivertown. The locals probably have a better grasp on the situation than I do but it looks like this is looks a standalone brewing company operating as an alternating proprietorship or by a similar arrangement. In any case, this beer features the following hops: Bravo, Perle, Cascade, Centennial, Simcoe, Amarillo, Citra, Chinook and Zeus. Yikes! 12 oz. bottles.
Straight to Ale Bock Rogers, He Aint Heffe, Monte Sano Maibock: New keg approvals for Alabama
Bat Creek Pike County Pale Ale: Been seeing a lot of approvals from these guys lately…here’s another bomber.
Baying Hound Aleworks Marmageddon: Another new bomber coming from this small Maryland brewery
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(New York, NY & San Francisco, CA) – America’s smallest, biggest and most award-winning Jewish (and now Sideshow Freak) Beer Company, Shmaltz Brewing Company is proud to announce achieving over two and a half times the national average with nearly 25% growth over the past year. In 2010, Shmaltz sold more than 100,000 cases of HE’BREW Beer® and Coney Island Craft Lagers®, and projects its annual sales for 2011 at $2.75 million. With a staff of 10 employees, Shmaltz strides forward with a tradition of releasing exceptional specialty beers while producing jobs, marketing innovative label designs in a seemingly saturated beer market, and successfully maintaining a grassroots wholesale network of largely family-owned businesses.
Listed below is a round up of the top awards Shmaltz garnered in 2010, information about Shmaltz’s debut book Craft Beer Bar Mitzvah, and the forthcoming beer lineup for 2011.
Awards 2010
Shmaltz has received several distinguished beer and design awards marking 15 years of dedication to brewing up delicious beer and delicious shtick. Beverage World Magazine named Shmaltz “Best American Craft Brewer” for 2010, and recently awarded Shmaltz’s Art Director Matt Polacheck a Gold Medal at the Global Packaging Design Awards for his design of the Coney Island Variety Pack® (returning to stores in May 2011). Polacheck also took home two Gold Medals from The World Beer Championships Packaging Competition 2010 for his design of the Coney Island Variety Pack® and label artwork for HE’BREW’s Bittersweet Lenny’s RIPA®.
At the Great American Beer Festival 2010 (Denver, CO), HE’BREW’s R.I.P.A. on Rye®, the debut release in Shmaltz’s barrel-aged series, won a Silver Medal in the Wood and Barrel Aged Strong Beer category, and received a Silver Medal at the Festival of Wood and Barrel Aged Beer 2010 (Chicago, IL). In January 2011, Ratebeer.com named Shmaltz one of the “Best 100 Brewers in The World.”
Shmaltz Proprietor Jeremy Cowan’s Debut Book
In fall 2011, Cowan will nationally release his debut book: Craft Beer Bar Mitzvah: How it Took 13 years, Extreme Jewish Brewing, and Circus Sideshow Freaks to make Shmaltz Brewing Company an International Success. In this small business memoir, Cowan divulges how he took on the craft beer world, and ultimately created one of the most respected brands in the country. Established in San Francisco in 1996, with the first batch of 100 cases of HE’BREW Beer® bottled, labeled, and delivered by hand, Shmaltz Brewing Company has sold over 8 million bottles of HE’BREW Beer® and Coney Island Craft Lagers® to date. Craft Beer Bar Mitzvah documents Cowan’s early days of delivering beers in his Grandmother’s Volvo, to winning awards 13 years later at top craft beer festivals around the country. This meaningful, relevant, and often hilarious memoir takes readers on a wild ride with the head of one of today’s most successful and award winning Jewish Freak Show Craft Breweries.
Beer Plans 2011
Shmaltz will release an unprecedented product line-up in 2011. From ambitious barreling aging projects and collaborations with other top breweries to releasing a limited edition beer for charity, Shmaltz is brewing some of today’s most outrageous craft beers in the industry. Here are the featured beers for 2011:
Vertical Jewbelation®
Currently on shelves nationwide, Vertical Jewbelation® (10% alc) marks the third release in Shmaltz’s barrel-aged series. A blend of all seven recipes of Jewbelation® (8 – 14) barrel-aged in Sazerac six-year rye whiskey barrels throughout 2010, Vertical Jewbelation® recently won a Gold Medal at the World Beer Championships 2011.
Barrel-Aged Coney Island Human Blockhead®
Next up in the barrel-aged series will be Barrel-Aged Coney Island Human Blockhead® (June 2011), which features eight specialty malts of barley, wheat, rye and oats, and six hop varieties ranging from European Noble roots to American Pacific Northwest new school flavors. An imperial American bock aged in fresh first-use Buffalo Trace Bourbon Barrels, Human Blockhead’s® enormously developed body is rounded out by flavors of oaky deliciousness.
Genesis 15:15®
The final barrel-aged release of the year will be Genesis 15:15® (September 2011). A barrel-aged imperial amber brewed with pomegranates, figs, dates and grapes, Genesis 15:15® comes in at a soaring 15% alc. In Jewish tradition, each of these fruits is a sacred species.
Coney Island Variety Pack® & HE’BREW Holiday Gift Pack®
Shmaltz will once again release their most innovative packaging designs to date. In May 2011, the Coney Island Variety Pack® (12 oz bottles of Albino Python®, Sword Swallower®, Coney Island Lager®, and Mermaid Pilsner®) will be available in stores across the country. Coming up for Chanukah 2011, Shmaltz will update the HE’BREW Holiday Gift Pack® to feature all eight recipes of the award-winning Jewbelation® series including Jewbelation 15® (15%, 15 malts, 15 hops) plus a bottle of a new barrel-aged Vertical Jewbelation®. The Gift Pack will include a custom glass, Chanukah candles and instructions on how to build your own beer menorah.
Reunion: A Beer For Hope®
In collaboration with Terrapin Brewing, Pete Slosberg (of Pete’s Brewing Company), Alan Shapiro and SBS Imports, Shmaltz will release the latest installment of Reunion: A Beer For Hope® (9% alc). Now in its fifth year of production, and with Shmaltz directly participating in the project for the first time, Reunion® is dedicated to raising awareness and funding for myeloma and bone cancer research. In tribute to the late Reunion® co-creator Virginia MacLean, Shmaltz is thrilled to help raise money for The Institute for Myeloma and Bone Cancer Research. An imperial brown ale, Reunion® is brewed with chocolate, vanilla and Mexican chipotle flavors to complement tales from the three namesakes of the beer.
Geektoberfest® & Coney Island Freaktoberfest®
For NY Craft Beer Week (September 16 – 25, 2011) and Halloween 2011, Shmaltz will release Geektoberfest® (a collaboration with Captain Lawrence and Ithaca Brewing) and Coney Island Freaktoberfest® (6.66% alc, four-packs). The 4th Annual Freaktoberfest Boutique Beer & Music Festival will take place in Brooklyn, NY on Friday, September 16, 2011, and for the second year in a row, it will mark the official kick-off event for NY Craft Beer Week. Event details will be announced in the coming months at www.freaktoberfest.blogspot.com.
The year 2011 is set to be an incredibly exciting one for Shmaltz Brewing. Come join the tribe for a delicious adventure your taste buds will never forget!
About Shmaltz Brewing Company
Shmaltz Brewing Company was recently named “Best American Craft Brewer” and won the “Best In Show 2010″ title by Beverage World Magazine, after being named “Breakout Brand” for 2009. Shmaltz was also included in the “Top 20 Fastest Growing Bay Area Companies” by San Francisco Business Times, and is a recipient of the “Distinguished Business Award” by the Brooklyn Chamber of Commerce.
Established in San Francisco in 1996 with the first batch of 100 cases of HE’BREW Beer® bottled, labeled, and delivered by hand, Shmaltz has sold more than eight million bottles of beer to date. Along with their acclaimed line of HE’BREW Beers®, Shmaltz introduced its new line of sideshow-inspired Coney Island Craft Lagers® with seven featured attractions including Coney Island Lager®, Albino Python®, Sword Swallower®, Human Blockhead®, Mermaid Pilsner®, Freaktoberfest® and Luna Lager(TM). Proceeds help Coney Island USA, a 501(c)(3) Arts Non-Profit fulfill its mission to defend the honor of lost forms of American popular culture in Brooklyn’s historic Coney Island neighborhood.
Shmaltz offerings are available in more than 25 states through 30 wholesalers at more than 1500 retail specialty shops across the U.S., including Beverages & More, Whole Foods, Total Wine, select Krogers and Cost Plus.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(San Diego, CA) – Karl Strauss Brewing Company is at it again with their much anticipated release of Blackball Belgian IPA.
This innovative addition to the Karl’s Coastal Reserve Series joins the ranks of Big Barrel Double IPA and Whistler Imperial Pils as another example of a beer that redefines preconceived notions of the style. “Karl’s Coastal Reserve series is our take on big, hoppy beers and we thought a spicy, fruity Belgian IPA would be a great addition to the line-up,” says Paul Segura, Karl Strauss Brewmaster.
Blackball Belgian IPA began as a small test batch brewed at one of Karl Strauss’ satellite breweries. Fans quickly embraced the unique blend of Belgian spice paired with an intense citrusy hoppiness. After a successful run on draft during last year’s American Craft Beer Week, it was decided that Blackball was destined to go beyond the taps and into 22oz bottles. “It was really cool to see people latch onto this beer and beg us to bring it back. We love the way it turned out and we think we’ll turn some people on to a style they might not have tried before,” says Segura.
This Belgian IPA started as a Double IPA recipe and fermented with a Belgian yeast strain to impart a distinctive fruity and peppery character. In addition to using the spicy Belgian yeast, Blackball Belgian IPA was brewed with a hefty dose of coriander and Curacao, giving the beer an added layer of complexity. The 8.5% ABV brew was then dry-hopped with a blend of Cascade and New Zealand hops creating a tropical aroma and citrus hop bitterness that lingers through its crisp, dry finish.
“When you take the first sip of Blackball you get hit with a ton of hop bitterness that gives way to a peppery, Belgian finish,” says Segura. “And the nose on this beer is citrus and mangoes with hints of orange blossom.” The robust fruitiness and lingering bitterness make Blackball an excellent choice to pair with spicy dishes, citrus salads, and delicate seafood.
Named for the checkered flags that dot the San Diego coastline, Blackball Belgian IPA is available April 1, 2011 and will be distributed in 22oz bombers and on draft throughout Southern California. The suggested retail price for the 22oz bottle is $5.99 to $7.99. Get this one while you can, as we recommend enjoying this hoppy beer at its freshest. For more information, visit www.karlstrauss.com. Share it. Cheers.
Blackball Belgian IPA Specs:
8.5% ABV
80 IBU
14 SRM
Label Copy:
When checkered blackball flags dot the California coastline, experienced surfers migrate to advanced breaks where strangers to the sport dare not. Blackball is a Belgian-inspired India Pale Ale with a robust West Coast hop profile. Belgian ale yeast, coriander, and Curacao lend a fruity and spicy character for an ale bolder than your average IPA. A blend of New Zealand and Cascade hops add a vibrant floral aroma and clean citrus hop bitterness that lingers through its crisp, dry finish. Drink up while it’s young, heavily hopped IPA’s are best enjoyed fresh.
###
About Karl Strauss Brewing Company
Karl Strauss Brewing Company is celebrating 22 years of brewing in San Diego. From humble roots, a big vision, and the desire to share handcrafted beer with America’s Finest, Karl Strauss has grown from one brewery restaurant to a local institution—brewing 34,000 barrels in 2010 and operating six successful brewery restaurants across Southern California. The company has not strayed from its pioneering roots with new releases like Big Barrel IIPA and Whistler Imperial Pils, while still capturing hearts and the 2010 WBC and GABF gold medals for long-time favorites like Red Trolley Ale. With distribution solely in California, Karl Strauss is ranked #40 on the list of the country’s top craft breweries. For more information visit www.karlstrauss.com or call the brewery at (858) 273-2739.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Escondido, CA) – Dogfish Head has been in the news a lot lately so it’s time to pay a bit of mind to the other fan favorite from the West Coast, Stone Brewing…
Head Brewer, Mitch Steele, recently appeared on The Brewing Network and had a couple interesting things to say:
On wild ales:
“One of the things that I came up to San Francisco to focus on [for the Craft Brewers Conference] was Brettanomyces. We have not done anything with Brettanomyces or any sort of sour thing. We’re looking at having some new buildings at our facility and being able to actually start doing something.
I went up to Vinnie and Natalie’s [Cilurzos of Russian River Brewing] symposium on Tuesday night and picked some peoples’ brains and I was kind of focused on that.”
As for said buildings, Stone Social Media Coordinator, Jacob McKean, said that the brewery is only in the planning stages so it will be a while.
On a new fall release:
This quote (is admittedly bit out of context and) comes after a discussion about whether hop varieties used in the bittering stage matter and the aromatic qualities of Citra and Nelson Sauvin hops. Mitch Steele says, “Citra and Nelson Sauvin are hops we use for bittering and dry hopping. We’ve got a nice amount of it this year and if all goes well, you might see it in a beer in about six months.” When he said, “it,” I got the impression that he was speaking about Citra specifically. Citra was used in the collaborative effort, San Diego County Session Ale, but will this be the first exclusive Stone beer to use Citra?
Six months happens to fall directly between the release dates for the anniversary beer and the Vertical Epic beer so he could be referring to one of those beers…or not.
Other notes (from McKean)…
On Europe: “No real updates. We’re doing our due diligence on a site in Berlin to see if it would be feasible, but we’re still open to proposals.”
The brewery is in the midst of a major roll-out in Minnesota, followed quickly by Missouri on April 19th
Stone is expanding the Stone Company Store and still awaiting ABC approval of our South Park store/growler station
Oakquinox is April 17th, Sour Fest is coming up in June and tickets for the 15th Anniversary Celebration & Invitational Beer Festival go on-sale in the coming days
Stone is adding a beer festival to its line-up during San Diego Beer Week called “Pour It Black”, which will feature stouts & porters
Cherry Chocolate Stout, the winning beer from the AHA Rally & Homebrew Competition, will be brewed soon with the goal of having it ready to serve during the NHC, which will be held in San Diego June 16-18
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Escondido, CA) – Here are the details for the 2011 edition of Stone Oakquinox.
Oakquinox: The Celestial Pairing
of Beer and Wood
Barrel-aged and wood-infused beers are some of our favorites, and it’s so refreshing to know that there’s no shortage of craft breweries making them. (Knock on wood!) So imagine our delight in hosting the second annual Oakquinox, an entire festival that celebrates the combined works of brewer and cooper. It makes us want to let out a righteous “Hallelujah!” in a most angelic timbre!
“Last year’s Oakquinox was a raging success, but we’re taking it up to another level this year,” says “Dr.” Bill Sysak, resident bon vivant and Beverage Supervisor at theStone Brewing World Bistro & Gardens. Oakquinox brings over 100 different beers (from 9 different countries) out of the woodwork to converge upon our splendiferous event, making it one of the largest wood-aged beer festivals in the country. “We’ve got some very special beers lined up from around the world,” explains Sysak, “and plenty of treats right from our neck of the woods.”
A $40 ticket ($45 beginning April 1) gets you a commemorative glass and 3-ounce pours of 15 ligneous libations of your choosing. Not to mention Chef Alex and his crew will be whipping up tasty edibles for purchase to help stave off your hunger. We don’t know about you, but that’s more than enough to get us to lumber out of bed on what would have been an otherwise lazy Sunday.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Vista, CA) – Nearly two weeks ago, a SoCal-based nanobrewery, Mother Earth Brew Co., released a blog post criticizing the two largest beer communities on the internet: Beer Advocate and RateBeer.
Today, RateBeer user, womencantsail, shared that post with the community and, over the course of the past several hours, has gathered several thousand hits across two sites. The backlash resulted in a takedown and subsequent apology.
The post comes at a time when stories are surfacing virtually every day challenging breweries and their reputations online.
*Not to be confused with Mother Earth Brewing in North Carolina. The brewery voiced its support for the community earlier tonight.
The apology and post itself are included below for posterity…
Original Post:
Rants and raves about beer reviews
Hello fellow beer fans. I felt the need to do a post on the popularity of beer review sites such as beeradvocate and ratebeer. This post really stems from a few different things. First, the lack of qualification and credibility that people that rate beer have, and second the use of these sites in the retail environment. I think its probably more appropriate to provide awareness on this topic rather than criticize people for having their own opinion, so I will do my best to do that; but excuse me if I get curt.
First let me talk about peer reviews. I am in support of them totally. As a consumer, I rely heavily on reviews by sites like Yelp, TripAdvisor, Amazon, Cnet, etc. for various products and services. Restaurants especially require extra scrutiny since they need to be held accountable for producing safe-to-consume food. So, that being said, I am not critical of the spirit of what these sites do, but rather the people posting. Since beer production as a science and art is something that is not commonly understood by the layperson, there is a lot of ignorance and misinformation out there.
Now specifically relating to beer reviews…I think in order to fairly review a beer you have to currently brew or have brewed before, and substantially, to be qualified enough to have a serious opinion. Now you may say, well everyone has an opinion and should be able to express it. But the difference here is that reviews by unqualified individuals affect the perception of businesses and shape peoples’ opinions. Let me provide an example using phrases I have seen on reviews. I will start with the comment (C), followed by my response to it underneath (R):
C: “This beer isn’t dry enough”
R: The perception of dryness encompasses many things. If you know anything about attenuation or specific gravity (the measure of a liquids relative density to water) you would know that fermentation “dries” out the beer since alcohol is lighter than sugar, and thus diminishes mouthfeel as fermentation goes on. A beer may seem sweet when it is in fact dry gravity-wise. For example, Many people accuse the new Stone Vertical epic of being too sweet, but what I know from speaking to their brewers is that it finished as low as any beer I have heard of. So it’s the yeast character and malt profile combination that lends to its sweetness.
C: “The beer isn’t bitter enough” or “is too bitter”
R: Until you know something about a beer’s style guidelines, I don’t want to hear your opinion on bitterness. Its one thing if a Hefeweizen is bittered like an IPA, but just because a beer has 5 more IBUs than you prefer doesn’t mean it’s too bitter. Also, IBUs are a strict mathematical measurement of bitterness, calculated by a hop’s acidity multiplied by the length of the boil. That doesn’t account for how your pallet perceives bitterness relative to the beer’s malt profile. For example, a DIPA at over 100 IBUs may not taste as bitter than a single IPA with half as many IBUs simply because the DIPA is more balanced. That doesn’t mean one is better or worse.
C: “Beer has slight diacetyl”
R: I love when non-brewers try to use words that they heard a brewer use from 30 ft away during tasting hours. Don’t talk about things you have no idea about.
So I think you get the point. I could go on and on about fallacies and ignorant statements, but the point is that beer production is a very complicated process, and without even a high level knowledge of the process or ingredient’s contribution to flavor profiles, etc., you shouldn’t act like you are some kind of expert when evaluating a beer.
Now on to retailers… Many liquor stores are beginning to use peer review sites as a way to guide customers by placing labels under bottles on the shelf like wine retailers do from wine spectator. This really aggravates me. Beer advocate is a consumer based review site. Wine spectator, for example, uses trained wine judges to evaluate wines. Beeradvocate should by no means be used as a barometer for quality. If you feel as strongly as I do, take the time to tell liquor store owners to quit that practice.
In summary, beer is meant to be enjoyed. I think people get so geeked out on it, especially in San Diego, that they feel the need to develop some sort of reputation as an expert reviewer. Unless you really know about beer…I mean really know…like you have before, or currently brew it…stop being a poser. Everyone can enjoy beer, but no one should prevent others from enjoying it too by spreading misinformation. Its one thing to say, I don’t like it. Its another to say that it has flaws that aren’t even there.
Here’s me going on the record as officially boycotting these sites.
If you are looking for a post on beer reviews it has been replaced by this one.
I have been inundated with feedback from a lot of displeased beer fans and customers out there so I am here to apologize for comments said in a disparaging tone.
Let me start by saying I care about our customers and beer quality very much. Negative reviews wouldn’t bother us if I didn’t. I take criticism hard and that is the only reason I reacted. If you had a chance to read my other post you would see that I started by saying that I value peer reviews a lot. So I don’t want people to think that I am getting down on folks expressing their opinions…because I exercise that right as well when I review places or products.
Also, I know that websites like RateBeer and BeerAdvocate are good for both the consumer and craft beer industry alike. What I meant to do was call attention to the ways those sites can be improved. So I will admit it could have been more constructive.
My harsh words were simply a reaction to a couple reviews that I thought were really unfair, and even though I should have just looked away…I decided to get involved.
My comments were not aimed at the general population of beer enthusiasts in spirit (even though it may have read like that). It just came out that way in frustration that was aimed at one reviewer (which is entitled to his/her opinion).
Many will still say that I am just back-tracking to save face, and that’s fine, that’s your opinion. But I really do care about our fans and customers, and don’t want my knee-jerk comments to represent those of Mother Earth. My apologies again. Hopefully I have the opportunity to make it up to you at the brewery or otherwise.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(San Francisco, CA) – Some news and notes from the Craft Brewers Conference…
Beer drinkers lusting for Russian River Brewing outside of their distribution area, may finally have their chance to buy it right off the shelf…in a way.
Sierra Nevada Brewing is planning to do another collaboration beer with Russian River. Unlike the Symposium Sour Brown released at the Public House event last night, this one will be packaged in 750ml bottles and distributed nationwide. The beer will be a Belgian-style Pale Ale finished with Brettanomyces. Details like suggested price and what it will be called is still up in the air but things are in motion for a 2012 release. Expect to see more about this collaboration in the weeks ahead.
The Sierra/RR event wasn’t the only brewers night event taking place on Thursday. Over at 21st Amendment Brewery, Ninkasi Brewing was on hand as the brewers debuted a test batch of an Old Ale recipe that is part of a “future big collaboration.” As recently mentioned, these two breweries are among the fastest growing in the country (top five among those producing at least 10,000 barrels).
Meanwhile, Lagunitas Brewing and Anchor threw a party at Fillmore West where Richard Thompson was performing.
Lagunitas was also the subject of some interesting news earlier in the afternoon.
Draft Magazine reports that, like Stone Brewing, they’re also considering going Euro. “After speaking with him today, it seems the idea of Lagunitas possibly starting a brewery in Europe, or arranging a deal with an existing brewery, is a budding topic of conversation. ‘The idea of craft beer going around the world—it’s going to happen,’ said Magee, ‘but we’re just talking about it now and it’s far into the future.’ While this is all still speculative, and a ways down the road, Magee already has his three favorite locations picked out: Scotland, Italy and southern Germany.”
Dan Kopman of Schlafly is awarded the Defense of the Industry Award.
Jennifer Talley of Squatters/Salt Lake Brewing Co. is first woman to receive Russell Schehrer Award for Innovation in craft beer.
2011 Brewers Association Recognition Award goes to John McDonald of Boulevard Beer.
Former Craft Brewers Conference Director, David Edgar, said that attendance is 39% higher than last year. The total attendance for this year’s event is 3,900 (up from 2,800 in Chicago). One can only imagine, with the World Beer Cup returning next year and the conference being held in sunny San Diego, how fast the 2012 conference will sell out.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Escondido, CA) – Here is a look at the new artwork.
Stone Imperial Russian Stout is typically released in early April of each year but won’t be released this year until May 2nd according to Stone Brewing‘s site. This label is for the classic version and there will also be a Belgo version.
For those looking for a scorecard on the Belgo experiment for the Barleywine (released early this year), ratings are virtually even for the Classic and Belgo versions.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
Photo from CBC 2010 in Chicago - copyright Jason Kaplan
(San Francisco, CA) – Some Q&A if you will…
Where can I find out about this year’s conference?
The Brewers Association has an official website set up with details on seminars, trade shows, etc. There are no World Beer Cup awards since those were given last year and are only held every other year.
Each year, local brewers make a beer (or beers) specifically for those attending the conference. This year, there is a four pack featuring collaborations from several brewers. Here’s a pic from Brewbound. It is possible that these beers may be available on draft at special events this week but I’m not positive on that.
Here is what is in this year’s 4-pack courtesy of JHenry4 on Beer Advocate:
1) Symposium Sour Brown — collaboration between Russian River and Sierra Nevada, aged in Fritz Maytag’s York Creek Vineyards Cabernet Sauvignon barrels, 6.2% abv
2) Symposium IPA — collaboration between Drake’s, Triple Rock, and Firehouse, 7.5% abv
3) Symposium Oyster Stout — collaboration between Iron Springs, Marin Brewing, and Magnolia. Brewed with meat, liquor, and shells of over 1000 local Sweetwater oysters, 6.5% abv
4) Symposium New Albion Porter — collaboration between Napa Smith and Black Diamond. Resurrection of the recipe from New Albion, America’s first craft brewery. 5.9% abv
I’m missing out this year. Where are future conferences being held?
As I reported on Twitter last week (shameless plug), Brewers Association Director, Paul Gatza, revealed the following on a recent podcast:
“After San Francisco this year, we’re already booked for San Diego next year, then D.C. in 2013, then Denver in 2014, and then I think we’re going to start looking at the Pacific Northwest in 2015.”
Gatza lamented that they hadn’t held the conference in Portland, Oregon, since 2001 so that could be a prime target for 2015. He also said that New York City is unlikely because room rates are too high for attendees.
Are you at this year’s conference?
Unfortunately not. It’s cliché but maybe next year (or maybe GABF).
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
News and notes from a handful of California’s craft breweries…
[Ed. note: The Craft Brewers Conference may seem like an obvious omission here but it will be covered separately soon.]
…Stone Brewing announced another upcoming collaboration beer: “Congrats to Jason Fields and his friend Kevin for winning our 2011 competition! We’ll be brewing their Cherry Chocolate Stout on our brew system, look for it in bottle and on tap soon.” Check out the photos on Flickr. A side note for Texas readers: “Stone Old Guardian Belgo Barley Wine is approved and shipping to Texas.”
…There’s actually another brewery (the first being Sun King) that’s ahead of Ninkasi’s growth rate and that’s Hangar 24 Brewery in Redlands, California. CBD reports, “HANGAR 24 is likely the fastest growing microbrewery in the Pacific region for the past two years. Case sales for the food channel at the 52-week period ended Jan. 23 were up 528.6%. Not bad, considering they sold their first keg in March 2008, and in that first year of business, sold 1,100 barrels. Skip to 2009, and it was just under 5,000. Last year they sold 10,024. This year, they plan to double that. Founder Ben Cook says their accountant has never seen a company grow that fast, ever.”
…Draft Magazine says that Anchor Brewing is bringing back Our Barrel Ale: “Currently, the team’s aging Liberty Ale, Anchor Bock, Anchor Porter and Old Foghorn in its various toasted and charred whiskey barrels, and plans to blend the result by the end of this summer. Although no hard release date has been set, the culmination, Our Barrel Ale, is definitely slated to hit the market later this year. Look for its release in kegs and 22-ounce bottles.”
…The Brueryset a release date for its third anniversary party. Mark Sunday, May 29th, on your calendar. This is presumably when Cuir will be released to the public.
…Finally, North Coast Brewingannounced on Facebook yesterday that it has a new logo (shown above).
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
