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New Belgium Brewing 2011 Clipbook

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An all-in-one document showcasing the top media placements and PR efforts for the year.

An all-in-one document showcasing the top media placements and PR efforts for the year.

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  • 1. New Belgium Brewing Media Presence 2011
  • 2. Table of ContentsJanuary................................................................................................page 3 to 16February............................................................................................... page 17 to 31March...................................................................................................page 32 to 49April......................................................................................................page 50 to 71May........................................................................................................page 72 to 87June......................................................................................................page 88 to 99July.......................................................................................................page 100 to 110August..................................................................................................page 111 to 123September............................................................................................page 124 to 142October.................................................................................................. page 143 to 155November.............................................................................................page 156 to 172December.............................................................................................. page 173 to 193
  • 3. January 3, 2011to the Future | Nathanial GronewoldChicago Climate Exchange Closes Nation’s First Cap-And-Trade System but Keeps EyeThe nation’s first experiment in carbon emissions cap and trade has come to an end, but its mark on theclimate change industry will be felt for some time to come.The second commitment period for member companies of the Chicago Climate Exchange ended as of Dec. 31,2010, and there will be no new cycle to ring in the new year. Exchange trading in the allowances the systemgenerated, known as Carbon Financial Instruments (CFIs), to meet emission reduction commitments ends, aswell, although CFI generation will continue as a strictly voluntary greenhouse gas emissions offset system.Meanwhile, CCX’s sister institutions, the European Climate Exchange and the Chicago Climate FuturesExchange, will continue as long as there is corporate and state government interest in fighting climate change,even with the failure of cap and trade in the U.S. Congress, CCX officials insist.And former member companies say they have no regrets about participating in the admittedly flawed system.They praise the lessons they learned ahead of the slow spread of state-driven cap-and-trade initiatives fromthe Northeast to California and possibly the West.“We’re glad to have had the experience,” said Jennifer Orgolini, sustainability director at New Belgium BrewingCo., one of the smallest former members. “I don’t regret joining it.”Though celebrated by climate activists at its launch in 2003, CCX became plagued by a flood of creditsfrom offset project generators that collapsed the CFI market, sending exchange prices to a nickel per unit.Highlighting this collapse, many in the U.S. carbon trading community openly questioned the legitimacy ofthe system itself, putting founder Richard Sandor and his team on the defensive at periodic carbon marketconferences held in Washington, D.C., and New York.So when the new parent company IntercontinentalExchange announced the end of mandatory CFI trading bymember companies in October, much of the media reacted with quasi obituaries for CCX itself. Coming as itdid on the heels of failed climate legislation in Congress, a fiasco at international climate change negotiationsin Copenhagen, Denmark, and the collapse in the price for allowances under the Regional Greenhouse GasInitiative (RGGI), CCX’s closure seemed to confirm the death of the very concept of cap and trade itself.Calif. keeps hope aliveBut California’s recent moves toward mandatory emissions trading is breathing new life into the market.RGGI officials are also in talks to reform their system. And CCX officials say that although they’ve closed theircontractually binding trading platform, they aim to leverage their relationship with some of the nation’s largestcompanies to revitalize the voluntary carbon market, while maintaining their dominant position as the largesthost of trading in a variety of environmental commodities. page
  • 4. “The point was to get companies familiar with allowances and trading, and how to do that and how to useoffsets and exchange them on a platform. And that has all been accomplished,” said Lisa Zelljadt, an analyst atthe carbon market research firm Point Carbon. “So with the advent of mandatory programs like RGGI and nowCalifornia ... the sort of experimental value of CCX as it was is over.”But new participants are still welcome, says Brookly McLaughlin, a CCX spokeswoman.“They can participate through ... the offsets registry,” she said. “The credits will be offset project driven” andwill continue to be called CFIs, McLaughlin added.The central problem hurting mandatory carbon markets globally has been an abundance of allowances at thestart of the programs, usually in the face of weak demand.Prices at the European Union’s Emission Trading System nearly fell through the floor after political haggling ledgovernments to overallocate allowances to influential industries. E.U. allowance prices have recovered sincethe first commitment period but still face downward pressure from a weak economy.Likewise, RGGI allowances are now at their legal price floor after a shale gas boom in Pennsylvania transformedthe energy mix in the 10 Northeastern member states.Transitioning to offsets onlyCarbon market experts say the CFI market suffered the same fate, but for different reasons.Unlike in other systems, CFIs were both allowances and emissions offsets credits. Offset project developerscould generate CFIs in the system even as they faced no obligation to purchase the allowances to meetreduction commitments faced by the 450 member companies.Thus, demand for the allowances was relatively fixed, while supply was seemingly endless. CFIs once traded ashigh as $7.50 per metric ton of CO2-equivalent emissions, but as of last Friday, the exchange trading price wasjust 5 cents, the same price they’ve been at for more than a year.“Quite frankly, the market has pretty much collapsed,” said James Hugh, who handles CCX transactions for theutility PSEG. “There really isn’t all that much to do there.”CCX officials say the picture is skewed because 95 percent of trades occur in so-called over-the-counter (OTC)transactions that don’t show up in spot trading data. OTC market prices have held better in recent months,averaging $3.41 as late as October last year.In fact, the obvious preference for OTC trading is what led IntercontinentalExchange to kill the open exchangeplatform. Member companies were polled prior to the decision, and most reported back that they preferredthat no third commitment period be offered and instead favored the new approach, a transition to just offsets,CCX officials say.Hugh admits that PSEG will likely be left with more CFIs than it needs when the company fulfills its obligationsto CCX and finishes its reporting requirements this year. Member companies were mandated to accomplisha cut of at least 6 percent of their baseline emissions reductions during the second commitment period, butwere free to exceed that target. page
  • 5. Company says it values CCX experienceHugh guesses several companies are in the same situation with regard to their CFIs and will simply do whatPSEG plans to -- bank them in the hopes that a future cap-and-trade system will accept them.“I would expect that people will probably continue to hold onto them if they have them immediately, becausehonestly, there’s not much else to do with them at this point,” he said. “To the extent that there’s someprogram in the future that recognizes them, people will hold them for that.”Orgolini at New Belgium Brewing, a small craft beer maker based in Fort Collins, Colo., says she likely willhave to turn in all the company’s remaining CFIs when it and other companies report in over the next couplemonths. But she admits that, as one of the smallest CCX members, with a light carbon footprint, her company’strading activity wasn’t all that extensive.“Our emissions were on the scale of just a handful of CFIs,” she said. “For several years, we just held onto ourcredits. We didn’t trade them, and then in later years, as our growth kind of overcame our reductions, weapplied those credits.”But Orgolini insists that her firm is happy to have been a member. The chance to join the nation’s only carbontrading platform back in 2003 was one her environmentally conscious firm couldn’t pass up, she said.Despite the market collapse and lax enthusiasm for continuing the system as is, CCX’s new Atlanta-basedmanagers at IntercontinentalExchange say they consider the experiment a success. CCX’s creators, who havesince moved on to form the advisory service Environmental Financial Products LLC, declined to comment forthis report.CCX says its 450 members achieved reductions of 700 million tons of greenhouse gas emissions over the seven-year life of the cap-and-trade program, 88 percent through direct industrial emission cuts and 12 percentthrough offsetting. Its final estimated average price for the CFI throughout the term comes to $3.26 per metricton, about comparable to other voluntary offsets credits sold in the United States.“It has provided cost-effective and market-based flexibility for reducing greenhouse gas emissions through anexchange platform with price transparency and independently verified reductions,” the company boasted ina release. “CCX facilitated investment in new businesses, technologies and innovative products and helpedcompanies to build the skills and institutions needed to manage climate risks.”And despite its negligible impact on the larger fight against climate change, all in all, the Chicago ClimateExchange was a worthy endeavor, said Zelljadt.“Definitely, the businesses that participated in CCX have gained some valuable experience,” she said.“They dealt with actual emissions units, emissions permits, the things you deal with in an emissions tradingsystem. And that’s very useful.” page
  • 6. January 5, 2011Reboot Your Life: TravelBeach vacations can be awesome. But if you want something morememorable—and photos that aren’t you writing “dick” on yourbuddy’s back with sunblock—try the following destinations. Wepromise you won’t regret it! (Maxim and its subsidiaries in no wayguarantee that you won’t regret any of these trips.)SPRING Where should I go? Colorado. Seriously? Seriously. But bring some aspirin. So what do I do there? Go on a brewery tour! There are more than 100 breweries in Colorado, and provided you and your buddies can work out a system for choosing a designated driver (“The sober guy drives” is a good bet), there’s no reason not to drink every one of them dry. Try starting in Fort Collins, where you’ll find the likes of the New Belgium Brewing Company, then head down through the brewery-heavy tag team of Boulder and Denver (Denver’s Great Divide is a Maxim favorite), then gradually head southwest to finish the trip in Durango, home to Steamworks, Carver, and many more. So why go in spring? If you feel like some cheap skiing, now’s the time, since a local contest between Loveland, Arapahoe Basin, and others to see which resort can remain open the longest normally results in some huge discounts in both room rates and lift passes. It’s also the least crowded time of year, which means fewer cars on the roads and shorter lines at the bars.SUMMER Where should I go? Tanzania. Seriously? You betcha! Africa might not seem like the first choice for a manly vacation, but trust us, it’s so rugged it’ll make your beard grow stubble. So what do I do there? A whole shedful of awesomeness is what. Start with a safari through Serengeti, home to all the big guys (lions, elephants, etc.) and thousands of other wild animals you can’t even name (or pronounce). Follow this up with a trek through the neighboring Ngorongoro Crater on the way to Mount Kilimanjaro, an iconic mountain that, while possible for a beginner to climb, will still feel like a serious achievement at the 19,321-foot summit. Finish up with a 25-mile boat trip to Zanzibar, a small tropical island surrounded by some of the most beautiful beaches on Earth. So why go in summer? As well as being the dry season (monsoons and safaris mix like Tiger Woods and Vicodin), summer is the time you’re most likely to see all the enormous, toothy animals you can later claim to have fought and bested in single combat. page
  • 7. FALL Where should I go? Cairns, Australia Seriously? Yeah! It’s not all venomous insects and snakes in Oz (a lot of the fish are venomous, too). So what do I do there? You, friend, go on the road trip of a lifetime. The Savannah Way, joining Cairns in Tropical North Queensland to the west coast town of Broome, is 2,300 miles of hard-driving 4WD heaven, taking you through 15 national parks, world-renowned fishing spots like Borroloola and the Sir Edward Pellew Islands, and sweltering outback trails. You’ll also traverse a whole load of rivers and gorges while generally being more manly than a gorilla wearing Tom Selleck’s chest hair as a mustache. So why go in fall? As with Tanzania, the dry season is the time to go. It’s a pretty remote route in places, and you don’t want your car to sink into three feet of mud while waiting two weeks for someone to drive past and tow you out.WINTER Where should I go? Greenland Seriously? Just kidding! Actually, we’re not. We really are suggesting Greenland. Stick with us; we’ll explain. We’ve steered you right so far, haven’t we? So what do I do there? You will enjoy the spectacular aurora borealis, also known as the northern lights. Huge, surreal, multicolored light storms caused by electrically charged solar particles dropping into Earth’s atmosphere with the frequency of rufies into cocktails at a pro athlete’s birthday party, these will blow your fricking mind. Just tilt your head back and gasp as the sky turns every neon shade of green and yellow going, swirling around your head like a, well, a big swirly thing. It’s like every single day of Steven Tyler’s life in the ’70s! So why go in winter? Because the best time to see it, funnily enough, is when the sky is very dark, which, generally speaking, is in the winter. If you go in summer, it’s daylight almost 24 hours a day, which means you’re in Greenland for no reason whatsoever. This is not a good thing. page
  • 8. Ongoing bike carnival raised $331K for nonprofits | Bruce GoldbergJanuary 7, 2011New Belgium Brewing’s Tour de Fat traveling bicycle carnival raised $331,428 in 2012, including $33,000 at itsDenver event and $52,260 at its hometown Fort Collins stop. In Denver, Bike Denver and The Denver Cruiserswere the nonprofit beneficiaries. Tour de Fat is free to attend; money raised from the sale of New Belgiumbeer and merchandise supports nonprofits involved with bicycle advocacy and environmental stewardship.Who will win a men’s major title in 2011 besides Nadal and Federer? | Jon WertheimJanuary 12, 2011You predicted someone other than Roger or Rafa would win a Grand Slam this year. When does thathappen? And is there anyone currently (or in the future) who could match Roger’s five consecutive wins attwo different events? Do you see anyone matching that ... or winning five consecutive at even one GrandSlam?--Marina, DallasNow that Federer’s streak of 23 consecutive Grand Slam semifinal appearances has been snapped, here’sthe most ridiculous tennis record going: Since February 2005, only two of the 23 majors have been won byplayers other than Federer and Nadal. So, basically, anyone ranked third and lower is a dark horse. But I havea sneaking feeling we’re due for a new winner: Djokovic, Soderling, Murray, a rejuvenated Del Potro who hasboth his wrist and his head in working order. Stay tuned.As for five consecutive wins at two different events, sure. At two different Slams? No. That’s an amazing record-- thanks, Marina, for bring it up -- that, like so many of Federer’s achievements, never got the publicity itdeserved. He won the U.S. Open from 2004-08 and Wimbledon from 2003-07. All tennis tournaments are “winor go home.” One twisted ankle, one bad seafood dish the night before, one lapse in focus, one day catching ahot server who dials in 40 aces ... and the streak is over. Apart from the sheer volume of Federer’s titles, I’d addthat the concentration makes them more impressive still.Pete Sampras is an idiot for putting trophies in public storage. I’m not being gleeful because the loss isclearly tragic. Just saying that his cheap habit came back to haunt him.--Suresh Rastogi, San FranciscoWhat about this: the trophies are simply “things” and he was motivated by something deeper. Hence he didn’tfeel the need to turn his den into a shrine to himself. There’s a lot here we don’t know. Drawing a natural page
  • 9. inference that his trophies were stolen because he of his “cheap habit” -- as a surprising number of you havedone -- is absurd. I’d add, too, that a time when athletes are selling their trophies to pay debts (see: AllenIverson) there’s something perversely refreshing about an athlete who simply finds an ancillary location for hishardware.Having recently gotten married, I know why Pete Sampras’ trophies were in storage. That’s where my FatTire neon beer sign went too. Something about it not going with the furniture?! Or not being stylish? Thisis Fat Tire Beer we’re talking about! It goes with anything! Denis Leary has a bit where he talks about wivesredecorating and he says, “I’ve been over to Wayne Gretzky’s house. The man won 5 MVPs. You know wherehis trophies are? In the garage!”--Chuck Partea, Boulder, Colo.The lovely Mrs. Partea could not be reached for comment. I’m surprised: usually neon beer signs are essentialelements in feng shui.entirely.Just wanted to say that I had the pleasure of meeting Venus Williams in Cayman recently while she wasdoing a book signing at our local Books Books. Can I say that this is the first professional tennis player thatI have ever met and for all that is said about the Williams sisters, meeting Venus has to be one of the mostrewarding experiences of my life. She was gracious, funny, captivating, absolutely stunning, genteel and justa very warm and humble person. Everyone who went to the book signing had praises for how she interactedwith the audience. I got a picture to show my grandkids later on in life when I can tell them that I met QueenVee. Long may she continue to play tennis. And the book is great as well. I will most certainly be giving theyounger members of my family a copy for Christmas.--Karen, Cayman IslandsQueen Vee, indeed. I’ve been debating whether to retell this story because doing so sort of the corrupts theeffect. But here goes. As some of you know, I’m teaching a non-fiction writing course at a nearby college. Iwanted the students to experience interviewing a “celebrity” and put out some feelers. One the fastest andmost enthusiastic responses came from Venus Williams. This was a mild surprise. I think we’ve always had arespectful relationship, but there are certainly subjects I’m closer to just as I’m sure there are media memberswith whom she has firmer ties. Also, it’s not as though her free time is abundant. Regardless, she was not onlyhappy to do it, but there were no conditions. No request for payment. No questions declared off limits. Noexpectation that I’d do what I’m doing now and write about it.We did this via Skype and at the appointed time -- literally to the minute -- Venus pops up on my screen. She’sat home in Florida, no handlers and moderators in sight. And she killed. She was thoughtful, she was charming,she answered every question thrown her way. Barring a short interval when her dog caused a commotion, shewas totally present. Imagine being 19 years old, summoning the courage to ask a question to someone you’veonly seen on TV -- and having her validate your questions with a considered, eloquent response. By the end, Ifelt that I needed to tell the students, “Fair warning: sadly not every interview will quite this well.” We’ve saidthis before, but it’s easy to be endearing when there’s a pre-arranged press conference and the bright lightsare on. Doing so in a spontaneous way, when you have little to gain from the situation, is something else page
  • 10. January 13, 2011Fat Tire beer mentionedNew Belgium’s Fat Tire beer was mentioned in three different broadcasts on January 13 on the FoxSports Network (at 9:30, 10:30 and 11 a.m.).No video available.The Most (and Least) Exciting Beers of 2011 | Evan S. BennJanuary 19, 2011What you can look forward to drinking in the new year, from regional craft ales to the first collaborative bottlebrewed entirely by women. And one dud you should absolutely avoid.Number 3 of 7 New Belgium Le Terroir The experimental Lips of Faith series from Colorado’s New Belgium has produced some eyebrow-raising beers, like Vrienden, brewed with hibiscus and sautéed endive. But it’s also responsible for some true gems, like La Folie, a sour brown ale. Le Terroir, which borrows a term from French wine meaning “of the Earth,” promises to fit in the latter category. A dry-hopped sour ale aged in wooden barrels, Le Terroir has won over beer judges in the past, but until now it’s never been released in bottles available to the general public. That will all change sometime before March. page 10
  • 11. The Most (and Least) Exciting Beers of 2011 | Zak StamborJanuary 23, 2011Few beers are a better match for the decadent, fatty foods we eat in winter than a Flanders red ale and itsclose, often indistinguishable, cousin oud bruin (old brown).That’s because the two styles are sour and acidic, with sharp, fruity notes that often bring to mind blackcherries, raisins and prunes, along with hints of oak and vanilla. The beers’ tartness complements the bold,savory flavors of a dish like pork roulade or the richness of a flourless chocolate cake, says Lauren Salazar,sensory specialist at New Belgium Brewing Co., which produces La Folie, a Flanders red that features cherryand sour apple notes with earthy undertones.“The beer’s acidity can cut through just about anything, and its complexity makes it work well with just aboutanything rich,” she says.The flavors of the two styles stem from the unusual bacteria used to produce the beers, such as Lactobacillus(a species used to produce yogurt and cheese), Acetobacter (used to produce vinegar), and the wild yeaststrain Brettanomyces (which produces barnyard, horse blanket or spicelike notes).Not surprisingly, the beers originate from Belgium’s Flanders region, which is in the country’s northern half.Flanders red ales, which stem from West Flanders, are reddish-brown beers aged up to two years before beingbottled, usually after being blended with an unaged beer to balance the wood-aged brew’s dry, astringentqualities. The rarer oud bruin style originated in East Flanders. The deep copper to brown beers often featurevinegarlike notes. They also often are blended before bottling.Because the beers are aged for years, they’re expensive to produce, says Salazar. That’s why New Belgiumnamed its beer La Folie, which translates to insanity or foolery.“Making these beers is an exercise in foolishness,” she says. “But we don’t care.”Try ‘emThe next bottling of La Folie will be released in a few weeks. Also, look for these Belgians:Rodenbach Grand Cru: Dark red with an earthy, yet sweet, cherry candylike nose. The flavor melds tart cherryflavors with sweet, balsamic vinegarlike notes and a hint of oak.Verhaeghe Duchesse de Bourgogne: Mahogany-colored with an aroma reminiscent of dark fruits, along withbread and caramel. Flavors of plums, cherries and figs, along with hints of caramel, vanilla and oak.Van Steenberge Monk’s Cafe: A dark ruby-hued oud bruin with a tart, vinegarlike nose. Features hints of goldenraisins, sour cherries and vinegar. page 11
  • 12. January 25, 2011Lloyd AlterOur Readers Respond: Beer In Cans Tastes Just Fine, Thanks To The BPA Coating |My recent post Celebrating 76 Years of a DisposableCulture and Lousy Beer sparked some debate, notabout the disposable can vs refillable bottle as I mighthave hoped, but about whether beer in cans is lousy ornot.Many readers thought that beer in cans tastes just fine,and one pointed me to an article explaining why: thecans are lined with epoxy made with Bisphenol A.The article, in Chow.com, notes that micro-breweriesare beginning to can their beer, thanks to changes incanning technology that make it affordable for smallerbreweries. And why doesn’t the beer have that metallictaste? That’s because aluminum beverage cans--whether Fat Tire, Budweiser, or Mountain Dew--are lined with a thin, food-grade polymer coating, which means the beer never touches metal. (The coating does contain BPA, but according to New Belgium’s Tinkerer blog the amount is minuscule.)Following that link, New Belgium claims: According to the Society of the Plastics Industry, Inc., the amount of BPA migrating from can coatings would result in the consumption of less than 0.105 micrograms (0.000105 milligrams) per kilogram body weight per day. This level is more than 475 times lower than the maximum acceptable or “reference” dose for BPA of 0.05 milligrams per kilogram body weight per day, which was determined to be the safe life-time exposure dose by the USEPA in 1993.So the world of the plastics industry and a 1993 standard are good enough for them. They also write: We looked into the matter thoroughly. What became apparent is that there are no cans whose lining does not contain BPA. The industry is actively looking for alternatives, but as yet, none exist. We still believe the benefits of cans outweigh the potential risk of the liners because the anxiety surrounding BPA seems to have far outstripped the science.But there is an alternative: the refillable bottle.The cans are made by the Ball Corporation, who also make canning products that have BPA epoxy in their lids,and get away with it by saying: page 12
  • 13. A small amount of Bisphenol A is present in the coating. The FDA does not limit Bisphenol A in commercially packaged foods, and is aligned with the international scientific community’s position that a small amount of Bisphenol A in contact with “canned foods” is not a health concern for the general public.The science on BPA is controversial, and research is ongoing. So I am not saying that some of the effects ofdrinking beer, such as becoming stupid and depressed, or getting fat, or growing man boobs is due to the BPAlinings rather than the beer itself, but it surprises me that people who wouldn’t touch a polycarbonate bottlewould happily down a can of beer when there is a perfectly good alternative.Other readers disagreed about whether you could refill bottles. Joe thought I was dreaming: You are missing several key points. First, you cannot legally take a bottle and re-fill it. You can’t take a bottle back to the brewery, sell it back, and get a fresh bottle. The glass has to be recycled.This is in fact not true; it is perfectly legal and is done in the states by some small breweries. According to theContainer Recycling Institute, they have 3% of the market. In Massachusetts, they have 16% of the market,thanks to deposit legislation.TreeHugger John Laumer notes that it is all about business: Refilling makes economic and environmental sense when the brewery is withing 100 miles of it’s market. Beyond that, the energy inputs from returning bottles to the bottling plant overcome the savings from not having to melt new glass or even cull glass. Plastic and aluminum allowed conglomerates to commoditize brands an optimise profits. Nothing to do with quality of the brew.And finally, Jon made a very good point: It’s a lot more resource efficient to drink your beer as a draft, in a pub. More sociable too. And they generally give it to you in a reusable glass.It doesn’t make sense for anyone to take their drinking glasses or pots and pans and melt them down andrecast them after every use; we put them in the dishwasher. Neither does it make any sense to melt downand recast a can or bottle every use, it is just trading energy for convenience. If we are ever going to be a zerowaste society, we are going to have to accept that little bit of inconvenience. page 1
  • 14. Beer: Fat Tire finally rolls into D.C. market | Greg KitsockJanuary 26, 2011New Belgium Brewing Co. announced yesterday that its Fat Tire Amber Ale --perhaps the most requested brand that’s not currently sold in D.C. -- will finallybecome available in the District, Maryland and Virginia in September.New Belgium -- the third largest craft brewer in the United States after BostonBeer Co. and Sierra Nevada Brewing Co. -- has yet to determine who willdistribute its beer locally or what product mix will be shipped here. “The rumormill was cranking up, and we wanted to get something out,” said Bryan Simpson,the company’s media relations director, of the announcement.However, Simpson said that Fat Tire will most likely be available here in kegs andbottles, though not in cans, at least not initially. “Ranger IPA will probably be in the mix,” he added, along witha wheat beer (either Sunshine Wheat or Mothership Wit), possibly the 1554 Enlightened Black Ale and the fallseasonal, Hoptober Golden Ale, a hoppy pale ale brewed with rye and oats.New Belgium presently markets its beers in 26 states. In 2010, according to Simpson, the brewery produced “alittle over 660,000 barrels,” up around 12 percent over the previous year.New Belgium and Outside Magazine use beer and social media to help dogs | KyleJanuary 27, 2011GarrattNew Belgium Brewing Co. is teaming up with Outside Magazine to take advantage of dog owners’ desires totake pictures of their dogs and eagerly share them with anyone who’s alive. Coinciding with the release ofMighty Arrow Pale Ale is a Facebook campaign through which friends of both the brewery and magazine canenter photos of their dogs; each entry yields a $1 donation (up to $10,000) to the Humane Society.“We started to think about unique ways we could leverage some of the organic engagement we had onFacebook already,” says Adrian Glasenapp, brand activist at New Belgium. “A lot of people were posting imagesof their pets and dogs. For them it seemed like drinking our beer with their best friend, their dog, was a prettycommon theme.” page 1
  • 15. Friends of New Belgium and Outside can submit pictures and videos of their dogs through Facebook. Each week for the next six weeks, the dog owner who submits the cutest or most entertaining photo or video will receive a New Belgium hat, a recycled Frisbee, a dog collar made of recycled tire tubes and a year’s subscription to Outside. The Mighty Arrow Pale Ale is New Belgium’s spring seasonal beer for the third year and a tribute to Arrow, an Aussie/border collie mix that belonged to New Belgium’s CEO Kim Jordan and used to roam the brewery. The dog love doesn’t just come from the New Belgium side. On the campaign’s Facebook page is a video of Outside contributor Grayson Schaffer’s yellow lab fetching aMighty Arrow out of the vending machine.“With the Mighty Arrow Social Campaign, we want to continue to tell the unique story of our brand and ourbeer while engaging directly with consumers in a fun and dynamic way on the social web,” says Glasenapp.“We also want to put the consumer at the center of our message and provide a way for them to tell their NewBelgium and/or Mighty Arrow story through the eyes of their best friend.”The promotion started on Monday, and more than 2,000 entries have already rolled in. The donation limit of$10,000 should come rather quickly; a Facebook fan base of around 270,000 has been subtly alerted that NewBelgium has a new beer for sale and that Outside subscriptions are still available.“Marketing with meaning more and more has become a proven way to connect with people on a deeper leveland engage people,” says Glasenapp. “And where there is engagement, there are sales.”The campaign is a perfect fit for New Belgium -- and not just because it helps the Humane Society and coulddrive revenue. “Intrinsic to the beer and intrinsic to the message and story behind the beer is that connectivitywe have with dogs,” says Glasenapp. “With our culture being a humane and conscious culture, a lot of the petswe have as a company are adopted dogs.” page 1
  • 16. January 27, 2011Colorado BusinessNew Belgium Brewing of Fort Collins announced plans to expand its market territory to Virginia, Maryland andWashington, D.C., in September.P2 Energy Solutions awarded $578,000 of in-kind contributions to the business-administration program ofWestern State College of Colorado in Gunnison. The contribution will be used to help students majoring in landand resource management.Chuck Don’s Pet Food Outlet, a Minnesota-based pet-food and -supply retailer, has opened its first Denverlocation at 201 University Blvd. Several locations are planned for the Denver market.Western Union Co. of Douglas County and InComm, a provider of gift and prepaid cards, announced thatthey have agreed to offer Western Union General Purpose Reloadable prepaid cards. The Western UnionMoneyWise card will first be offered in the U.S. through InComm retail locations.Shane Co., a Centennial-based privately held jeweler, has developed an online charm-jewelry customizationplatform compatible with touch-screen devices, including the iPhone and iPad. Shane’s CharmBuilder allowsusers to select a style of bracelet, pendant or earrings and then add and remove charms with a drag-and-dropinterface.Whiting Petroleum Corp. declared a two-for-one split of its common stock. Stockholders of record at the closeof business Feb. 7 will be entitled to receive one additional share of Whiting common stock for each shareowned.Level 3 Communications Inc. of Broomfield announced it has been selected to provide content-delivery-network services to support live streaming of WealthTV’s lifestyle-channel content over the Internet.Colorado Transportation Commission has awarded $15 million of FASTER (Funding Advancement for SurfaceTransportation Economic Recovery) funds to governments and agencies statewide for local transit projects. page 1
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  • 18. February 1, 2011Super Bowl Party Upgrade: Barrel-Aged Beers Super Bowl Party Upgrade: Barrel-Aged Beers A handful of U.S. brewers have adopted an old European tradition of aging beer in wood casks - generally used bourbon or zinfandel barrels - to impart a richness of taste that modern production can’t touch. Here are the best. Two Brothers Long Haul The Chicago area’s Two Brothers ages this 4.2 percent clean-finishing “session ale” in foudres, French oak casks, for a month (twobrowsbrew. com). Full Sail Black Gold Full Sail has been barrel aging since 1997. Its latest, a 10.5 percent stout, is coffee-black with hints ofvanilla and dark chocolate (fullsailbrewing.com).Firestone Walker Velvet MerlinThis chocolaty oatmeal stout is partially aged in bourbon barrels for half a year, which adds layers of mouth-watering complexity (firestonewalker.com).The Bruery Black TuesdayThe Bruery just dropped its second-annual 18-plus percent bomb of a stout, with toasted malt and notes ofmolasses and espresso (thebruery.com).Avery DepuceleuseFewer than 450 cases exist of this delicious, rare, and strong Colorado ale, brewed with sour cherries and wildyeasts in zinfandel barrels (averybrewing.com).New Belgium Eric’s AleWood aging lighter styles like this 7 percent ale brings out sour flavors that can complement the decadence ofwinter cooking incredibly well (newbelgium.com). page 1
  • 19. February 3, 2011Jeff Glor Becomes a Brew MasterJeff Glor shadowed his Beer Shepherd brother Dave Glor, New Belgium, as he traveled from bar to bartaste-testing draft beers. Jeff also tried his hand at brewing.See flash drive for full video.Blizzard doesn’t deter cyclist | Julie DeardorffFebruary 3, 2011 Chicago’s third snowiest blizzard in recorded history didn’t stop Erick (Iggi) Ignaczak, who swapped his car for a hand-built commuter bike over the summer and has committed to living car- free for a year. Iggi, an avid cyclist, is used to riding his bike year-round and braving temperatures as low as minus-16 degrees Fahrenheit. And though Tuesday was his first significant blizzard, he made it home to the West Loop from his office in Wood Dale partially using his bike, unlike the thousands of commuters stuck in their cars on Lake Shore Drive.Iggi’s work commute consists of six miles of bike riding each day, plus a 35-minute train ride. This morning,with temperatures around 2 degrees Fahrenheit, Iggi wore a t-shirt, fleece shirt, fleece jacket, water/windproof outershell, base layer pants, fleece pants, cargo pants, ski pants, wool socks, waterproof boots, linergloves, lobster gloves, balaclava, neck gaiter, two hats, ski goggles, and a helmet.He was sweaty by the time he got to Union Station and arrived at work on time. Then he waited half an hourfor his co-workers get there.“I’m definitely still riding. I’m committed to doing so,” said Iggi, who recorded 254 miles on the bike for themonth of January. page 1
  • 20. On Tuesday, after incessantly checking his weather app, Iggi left work a little early. He had no problem gettingto the train but when he got off, the snow was falling horizontally.“The wind was not my friend and it felt like I was leaning to the side the whole time,” he said.Still, he made it home, stopping at a Polish deli for some food. And though he did a test ride around the blockat night to possibly meet up with the ‘snow ride’ that meets up at the Corner Bar in Bucktown after any new2-inch snowfall, “it just wasn’t happening,” he said. “I had to push the bike home.”The car-for-bike swap is hosted by New Belgium Brewing’s Tour de Fat, a traveling bicycle carnival, which worksto get more cars off the road by giving volunteers around the country handmade commuter bikes if they agreeto give up their car.The money for Iggi’s car went to West Town Bikes, New Belgium Brewing’s nonprofit partner, which promotesbicycling in the city, educates youth with a focus on under-served populations, and fosters and serves Chicago’sgrowing bicycling community. Overall, the Tour de Fat event, held over the summer, raised $14,000 to helpfund West Town Bikes.February 3, 2011Products That Should Never MergeJay shows you what would happen if common everyday products merged. Fat Tire is featured.See flash drive for full video. page 20
  • 21. St. Louis teacher taps into brewing success | Evan BennFebruary 10, 2011 Thanks to a little luck and a lot of beer know-how, a St. Louis-area schoolteacher is taking an all-expenses-paid trip to Fort Collins, Colo., next week to help brew a new beer at New Belgium Brewing Co. Pamela Harris won the honor after pulling off an impressive feat at a New Belgium-hosted event at Soulard Park last summer. She drank from a cup containing a mystery blend of three New Belgium brews and then correctly guessed not only the beers — Skinny Dip, Fat Tire and Trippel — but also what percentage of each went into the concoction. “I sort of did it by process of elimination,” says Harris, a high school English teacher. “I figured if there was any Ranger IPA in there, I would be able to taste it, and if there was any 1554, that would make the liquid darker than itwas. Besides, Skinny Dip has been one of my favorite summer beers for a while, and I’ve been drinking Fat Tiresince probably my junior year of college.”The luck came in later, when New Belgium picked Harris out of a random drawing of people across the countrywho had successfully identified the blended beers.She found out in October that she’d be going to Colorado to collaborate on a beer for the brewery’sexperimental Lips of Faith series.“It’s such a surreal feeling — I never win anything,” she says.Harris will fly to Colorado on Feb. 18. The next day, she and New Belgium assistant brewmaster Grady Hull willplot out their brewing plans, and then they’ll spend all of Feb. 21 making the beer.A fan of American pale ales and India pale ales, Harris says she’s considering asking Hull to make a beer that’s“hoppy but balanced, and maybe with something unique like lavender or grapefruit.”Her other request: nothing with a crazy-high alcohol content.“I want this to be a beer that you can have before dinner or while you eat dinner,” she says. “You should beable to have two or three and not feel like it’s too sweet or too fruity or too much alcohol.”Harris’ beer (doesn’t “Pamela’s Ale” have a nice ring to it?) is expected to be released in time for this summer’sClips of Faith tour, during which New Belgium screens short videos that its customers have made. page 21
  • 22. The tour will make a stop in St. Louis at 7:30 p.m. May 19 at Forest Park’s World’s Fair Pavilion, with beerproceeds to benefit Trailnet.Although the best way to taste the limited-release beer will be at one of the Clips of Faith events, St. Louis mayreceive a few extra kegs to celebrate its hometown winner, says Michael Hogan, New Belgium’s area managerhere.“We are pleased as punch to have a hometown girl make good,” Hogan says. “We are sure she will representthe spirit and pride of a great beer town like St. Louis in the beer she helps brew.”Although Harris has no homebrewing background, she says this experience might be the push she needs to getstarted on that hobby.“Part of me thinks, ‘Hmm, maybe this will be my summer project,’” she says. “I love beer, and I’m fascinatedwith the brewing process. I think it’s amazing that you can take four simple ingredients and make so manytypes of beer.”This contest — guessing the three mystery beers and their proportions — has been going on in-house atNew Belgium for a few years and has resulted in Lips of Faith brews like Tom’s Beer, Adam’s Ale, Eric’s Ale andJessica’s Porter. Harris’ collaboration will mark the first time a non-New Belgium employee has been allowed tohelp create a Lips of Faith beer.“I’m really excited to be part of this,” says Harris, whose favorite Lips of Faith beer is Biere de Mars, made withlemon peel and wild yeast. “It also means a lot to be working with a company that I have always respected foreverything they stand for — really, really good beer, employee-owned, and sustainable and green.”MIT grad’s invention turns brewery waste to fuel | John CurranFebruary 13, 2011Before he started “saving the earth, one beer at a time,” all inventor Eric Fitch knew about home brewing wasthat it could make quite a mess.Once, he accidentally backed up the plumbing in his apartment building by dumping into his garbage disposalthe spent grain left over from his India Pale Ale home brew. The oatmeal-looking gunk choked the pipes in hisCambridge, Mass., building, flooding the basement.These days, he’s doing something more constructive, fulfilling the dream of beer lovers everywhere byrecycling the stuff: The MIT-trained mechanical engineer has invented a patented device that turns brewerywaste into natural gas that’s used to fuel the brewing process.The anaerobic methane digester, installed last year at Magic Hat Brewing Co. in Vermont, extracts energy fromthe spent hops, barley and yeast left over from the brewing process -- and it processes the plant’s wastewater.That saves the brewer on waste disposal and natural gas purchasing. page 22
  • 23. The 42-foot tall structure, which cost about $4 million to build, sits in the back parking lot of Magic Hat’sbrewery, where it came online last summer.Fitch, 37, is CEO of PurposeEnergy, Inc., of Waltham, Mass., a renewable energy startup company whose loneproduct is the biphase orbicular bioreactor, which is 50 feet in diameter, holds 490,000 gallons of slurry andproduces 200 cubic feet of biogas per minute.Brewers big and small have wrestled with waste issues since the dawn of beer-making. In recent years, they’veturned to recycling -- both as a cost-saver and for environmental reasons.Anheuser-Busch, which makes Budweiser, uses a bio-energy recovery system in 10 of its 12 U.S. breweries toconvert wastewater into natural gas that’s then used to fuel the brewing process.New Belgium Brewing Co., in Fort Collins, Colo., captures excess heat from cooling wort and funnels it beneathits loading dock so it doesn’t ice up in wintertime. The wort, the liquid made with malt and hot water, isfermented to make beer or ale.Coors’ breweries sell ethanol from their brewing process to refineries in Colorado. Some European breweriesdry their spent grain and then burn it, using the heat and energy in their manufacturing process.Most operations dispose of their spent grain by selling it -- or giving it away -- to farmers, for use as cattle oranimal feed.But PurposeEnergy says its digester is the first in the world to extract energy from the spent grain and then re-use it in the brewery, and all in one place. At Magic Hat, the big brown silo is located about 100 feet from themain complex.“Feeding it to cattle is pretty direct recycling, especially if you get steak back out of it,” said Julie Johnson,editor of All About Beer magazine. “Carting it off as animal feed is pretty common. In this case, by closing theloop at the brewery, this is turning it into savings quite directly for Magic Hat.”After getting the idea in 2007, Fitch pilot tested it in Florida, taking spent grain from a Yuengling Son breweryin Tampa, Fla., trucking it to a farm and putting it through a 400-gallon methane digester. That helped refinethe design of the facility. Then he scouted New England breweries that might agree to a pilot project and got abite from Magic Hat, which had been looking for ways to reduce its wastewater treatment bill.“Over the years, we looked at ways of reducing it, and the strain on South Burlington’s system, and we cameup with ideas ranging from using women’s pantyhose to filter solids while flushing the brew kettle to havingthe spent grains hauled off to a local farm to be used for feed,” said Steve Hill, social networking manager forNorth American Breweries, which owns Magic Hat.“They (PurposeEnergy) laid out what we could save . and how the digester could benefit things from a ‘green’standpoint, and it was too good to pass up,” Hill said in an e-mail.Other than the plume of flame that rose up off the top of the silo -- triggering a few panicky calls by neighborsto the fire department -- it has succeeded.“There’s a lot of money to be saved, there’s a lot of strain to be taken off local wastewater systems,” accordingto Hill. “The carbon footprint of a brewery is lessened a great deal when there’s a power company in theirbackyard.” page 2
  • 24. Others are taking notice.“It’s something that’s definitely exciting for breweries to look at,” said Mark Wilson, brew master at AbitaBrewing Co., in Abita Springs, La., who is at work on a handbook outlining environmentally friendly brewingoperations for the Master Brewers Association of the Americas.Fitch, whose company’s slogan is “Saving the earth, one beer at a time,” has helped develop iPhoneapplications that allow him to control pumps and other operations within the digester. He says it can savebrewers up to $2 per barrel in costs, a considerable savings for even a medium-sized operation like Magic Hat,which produces about 154,000 barrels of beer a year.“I hope to be in large breweries throughout the world,” he said.MIT grad’s invention turns brewery waste to fuel | John CurranFebruary 13, 2011Before he started “saving the earth, one beer at a time,” all inventor Eric Fitch knew about home brewing wasthat it could make quite a mess.Once, he accidentally backed up the plumbing in his apartment building by dumping into his garbage disposalthe spent grain left over from his India Pale Ale home brew. The oatmeal-looking gunk choked the pipes in hisCambridge, Mass., building, flooding the basement.These days, he’s doing something more constructive, fulfilling the dream of beer lovers everywhere byrecycling the stuff: The MIT-trained mechanical engineer has invented a patented device that turns brewerywaste into natural gas that’s used to fuel the brewing process.The anaerobic methane digester, installed last year at Magic Hat Brewing Co. in Vermont, extracts energy fromthe spent hops, barley and yeast left over from the brewing process -- and it processes the plant’s wastewater.That saves the brewer on waste disposal and natural gas purchasing.The 42-foot tall structure, which cost about $4 million to build, sits in the back parking lot of Magic Hat’sbrewery, where it came online last summer.Fitch, 37, is CEO of PurposeEnergy, Inc., of Waltham, Mass., a renewable energy startup company whose loneproduct is the biphase orbicular bioreactor, which is 50 feet in diameter, holds 490,000 gallons of slurry andproduces 200 cubic feet of biogas per minute.Brewers big and small have wrestled with waste issues since the dawn of beer-making. In recent years, they’veturned to recycling -- both as a cost-saver and for environmental reasons. page 2
  • 25. Anheuser-Busch, which makes Budweiser, uses a bio-energy recovery system in 10 of its 12 U.S. breweries toconvert wastewater into natural gas that’s then used to fuel the brewing process.New Belgium Brewing Co., in Fort Collins, Colo., captures excess heat from cooling wort and funnels it beneathits loading dock so it doesn’t ice up in wintertime. The wort, the liquid made with malt and hot water, isfermented to make beer or ale.Coors’ breweries sell ethanol from their brewing process to refineries in Colorado. Some European breweriesdry their spent grain and then burn it, using the heat and energy in their manufacturing process.Most operations dispose of their spent grain by selling it -- or giving it away -- to farmers, for use as cattle oranimal feed.But PurposeEnergy says its digester is the first in the world to extract energy from the spent grain and then re-use it in the brewery, and all in one place. At Magic Hat, the big brown silo is located about 100 feet from themain complex.“Feeding it to cattle is pretty direct recycling, especially if you get steak back out of it,” said Julie Johnson,editor of All About Beer magazine. “Carting it off as animal feed is pretty common. In this case, by closing theloop at the brewery, this is turning it into savings quite directly for Magic Hat.”After getting the idea in 2007, Fitch pilot tested it in Florida, taking spent grain from a Yuengling Son breweryin Tampa, Fla., trucking it to a farm and putting it through a 400-gallon methane digester. That helped refinethe design of the facility. Then he scouted New England breweries that might agree to a pilot project and got abite from Magic Hat, which had been looking for ways to reduce its wastewater treatment bill.“Over the years, we looked at ways of reducing it, and the strain on South Burlington’s system, and we cameup with ideas ranging from using women’s pantyhose to filter solids while flushing the brew kettle to havingthe spent grains hauled off to a local farm to be used for feed,” said Steve Hill, social networking manager forNorth American Breweries, which owns Magic Hat.“They (PurposeEnergy) laid out what we could save . and how the digester could benefit things from a ‘green’standpoint, and it was too good to pass up,” Hill said in an e-mail.Other than the plume of flame that rose up off the top of the silo -- triggering a few panicky calls by neighborsto the fire department -- it has succeeded.“There’s a lot of money to be saved, there’s a lot of strain to be taken off local wastewater systems,” accordingto Hill. “The carbon footprint of a brewery is lessened a great deal when there’s a power company in theirbackyard.”Others are taking notice.“It’s something that’s definitely exciting for breweries to look at,” said Mark Wilson, brew master at AbitaBrewing Co., in Abita Springs, La., who is at work on a handbook outlining environmentally friendly brewingoperations for the Master Brewers Association of the Americas.Fitch, whose company’s slogan is “Saving the earth, one beer at a time,” has helped develop iPhoneapplications that allow him to control pumps and other operations within the digester. He says it can savebrewers up to $2 per barrel in costs, a considerable savings for even a medium-sized operation like Magic Hat,which produces about 154,000 barrels of beer a year.“I hope to be in large breweries throughout the world,” he said. page 2
  • 26. America’s Best Beer Cities 2011 | Evan S. BennFebruary 16, 2011 Denver (2 of 7) There’s a reason that brewers and beer fanatics descend upon Denver each year for the Great American Beer Festival: It’s smack- dab in the center of craft-beer country. Despite being in Coors’s back yard, brewpubs and beer bars here often pour the very best Colorado has to offer, from New Belgium in Fort Collins to Ska and Steamworks in Durango. Wynkoop Brewing Co. operates Denver’s oldest brewpub, established in 1988, which has beers and food to make anyone happy. If you like it hot, try Wynkoop’s house-brewed Patty’s Chile Beer, a light German-style beer made with Anaheim chiles and smoked Ancho peppers. You also can’t go wrong at the Falling Rock Taphouse, located half a block from Coors Field. With more than 75 beers on tap and scores more in bottles, drinking locally isn’t the challenge — it’s getting through everything that you’ll have trouble with.Fat Tire Ale Ad Format Makes Like ‘Mad’ Magazine | Karelene LukovitzFebruary 17, 2011In the highly commoditized beer business, differentiating the brand is often the core marketing challenge.Not so for New Belgium Brewing, which has attracted a substantial and fast-growing fan base with itsdistinctive and quirkily named craft beers (Fat Tire Amber Ale, Ranger India Pale Ale, Blue Paddle, MothershipWit, etc.) and an un-corporate culture expressed in its official “ideals” of “sustainability, balance and folly.”For the Fort Collins, Colo.-based brewery, the challenges lie more in managing to keep surprising fans andpotential converts with new marketing/advertising twists, on budgets that still fall somewhat shy of InBevlevels. page 2
  • 27. But hey, in the immortal words of Mad magazine mascot Alfred E. Neuman, “What, me worry?” In fact, in a perhaps-inevitable development, this year, New Belgium and agency Cultivator Advertising Design have pulled inspiration right out of the pages of Mad. The idea: Adopt Mad’s iconic, irreverent fold-in spread feature format for a new campaign for flagship brew Fat Tire (named to commemorate the Belgian bike trip that led Jeff Lebesch to co-found New Belgium in 1991).The spread is unusual for its required mid-book placement -- Fat tire usually runs ads on magazine back covers-- as well as its ambitious (costly) physical format.The creative concept: Folded closed, the viewer sees a Fat Tire bottle (with its signature image of a fat tire bikeon the label), with copy labeling the ale “New Belgium’s Joy Ride.” Folded open, the spread shows caricaturesof New Belgium brewer Peter Boukaert (claiming that he’s “always hated Fat Tire” because “it’s the hardestbeer for us to make”) and company co-founder/CEO Kim Jordan (countering that she’s “always loved FatTire” for its balance and bicycle-culture origins/ethos). The retro design look is consistent with New Belgiumcampaigns as a whole, as well as past Fat Tire creative.The print component is being run in Outside, Rolling Stone, Men’s Journal, Wired, Dwell and 40-plus additionalalternative, outdoor and brew-related niche publications. In addition, the format has been adapted to recreatethe folding process/effect in 2-D for electronic versions running online and in Wired magazine’s iPad version.The creative isn’t the only novel element. On a bigger-picture level, New Belgium’s marketing strategy this yearcalls for dedicating more than half of its 2011 advertising budget to Fat Tire -- the largest percentage spent onthe brand in the past five years, according to the company, which produces more than 30 craft beers all told.That strategy reflects both Fat Tire’s status as the flagship of a company that’s this year celebrating twodecades in business and a planned market expansion for the brand, says Matt Neren, principal in the Cultivatoragency and co-account director for New Belgium. “This was the perfect time to use Fat Tire as a focal pointto celebrate 20 years of colorful history,” he notes. (No specifics yet available on the FT market expansion.New Belgium’s current overall distribution territory spans nearly all states west of the Mississippi and sevenMidwestern and Southern states.)Fat Tire continues to be New Belgium’s largest-selling brand, although its Ranger IPA, launched a year ago, isnow its second best-seller and currently its fastest-growing. The launch of Ranger (named after the brewer’s“Beer Rangers,” a/k/a sales force) was of course a major marketing focus last year.According to New Belgium, it sold more than 661,000 barrels across its brands last year, a 13% increase over2009. page 2
  • 28. “I’ve Always Hated Fat Tire…” New Belgium brewmaster admits!!! | Lew BrysonFebruary 22, 2011Got your attention? Well, it’s just for fun...mostly. It’s all part of New Belgium’scelebration of their 20th year of brewing, and an anticipation of theircelebratory Super Cru, a ‘re-imagining’ of Fat Tire. I got the press release today,and that headline was just too good to pass up. Here’s the story.New Belgium brewmaster Peter Bouckaert did say “I’ve always hated Fat Tire…”about the brewery’s near-iconic Belgian-type pale ale, but he’s talking aboutbrewing it, not drinking it. “It’s the hardest beer for us to make,” he said. “Thehop/malt balance required makes me pull out what little hair I have left… [but]the Belgian inspiration, the elegance – it’s worth every ounce of frustration.”(For the record? I enjoy drinking a fresh Fat Tire, but like Anchor Steam, it’sreally at it’s best when snapping fresh. My favorite New Belgium beers are probably Blue Paddle Pilsner and1554 Black.)So, about that Super Cru...they’re talking about a June release. What is the Super Cru? They don’t know yet;it’s “a riff on the classic Fat Tire that is still in development.” Bouckaert spoke to that: “Do we go big andhoppy? Maybe sour? Add fruit? I do not know yet. It will be something memorable and probably it will makeus crazy getting there.” So...completely bald by June.Interesting to compare this to Victory’s Headwaters Pale Ale anniversary beer. Super Cru sounds like a one-shot (although, to be fair, so did La Folie when it first came out, so you never know), and something ...a bit*extreme*, while Victory deliberately skirted that with Headwaters, choosing instead to make a beer perhapsmore like Fat Tire, a popular, accessible, “shareable” beer that would become a regular year-round offering.Which is better? Does one have to be better? More beers, more choice: that’s better.And more 20th anniversaries for craft brewers: that’s great! Congratulations to all at New Belgium, particularlyto co-founders Kim Jordan and Jeff Lebesch, brewmaster Bouckaert, and to the current owners of the brewery:everyone who’s worked there for at least a year, which is one of the completely awesome things about NewBelgium...but only one of them. It’s a pretty amazing company. Cheers! page 2
  • 29. February 24, 2011Jeremiah McWilliamsNew Belgium Brewing, maker of Fat Tire, plans to expand along eastern seaboard |New Belgium Brewing, maker of Fat Tire Amber Ale and other beers, plans to expand its market territory alongthe eastern seaboard. The Colorado brewer wants to begin selling in Virginia, Maryland and Washington, D.C.in September. If all goes according to plan, the added territory will bring the nation’s third-largest craft brewerto 29 states. New Belgium’s beers are already available in Georgia.“We had significant expansion in 2009 when we added five states,” said sales director Joe Menetre. “Wewanted to make sure we had the capacity to keep up with that demand.”The company said no decisions have been made regarding distributor partners, brands or package for the newmarkets.February 26, 2011open books | Lynn HicksBrewing firm’s recipe for a great place to work includes free beer, free bikes andThat’s just part of Colorado-based New Belgium Brewing Co.’s recipe for creating a great place to work. It takesmore than a menu of generous benefits.“One thing I hear more than anything that makes us special is, ‘I get to come to work and be myself,’ “ KimJordan, CEO of the craft brewer that makes Fat Tire Amber Ale, said in an interview last week. “It’s OK to askquestions. It’s OK to suggest hare-brained ideas and not get a demerit.”Jordan spoke at Iowa State University last week, and I asked her advice on creating a unique culture. Her FortCollins, Colo., company has been named a top place to work by the Wall Street Journal, Outside magazine andWorldBlu, which measures the most democratic workplaces.The Register this year will recognize Iowa’s top workplaces for the first time. About 3,800 employees have beensurveyed so far, and we’re hearing why they love their jobs.“We are listened to and made to feel we are part of something bigger,” said one Iowa employee. The employeris confidential - we’ll reveal our list of top workplaces this fall. page 2
  • 30. At New Belgium, doing business is about something bigger. Its purpose statement: “To operate a profitable brewery which makes our love and talent manifest.” Jordan, a former social worker, founded the company in 1991 with her then-husband. They started brewing in their basement, and the company grew quickly. It’s the third-largest craft brewer in the United States, with more than $100 million in sales a year. New Belgium has sold its beer in Iowa for three years, and it has become one of the top three best sellers of craft beer in central Iowa, said Mike Brewington, president of Iowa Beverage Systems in Des Moines. New Belgium advertises more than Fat Tire, however. The company’s mission includes being a business role model for itstriple bottom-line approach: people, planet and profits.“We spend a lot of time in this endeavor called work. If it doesn’t touch you in your soul, then it’s not a goodinvestment of time,” Jordan said.Jordan offered her advice with a caution: If you want to emulate New Belgium’s practices, you must pursueyour business passionately, not simply because you think it will give you a competitive advantage.“For me, doing this halfheartedly or haphazardly, and some point saying, ‘Eh, this is too much work,’ is theworst outcome. It may be worse than not trying at all,” she said.Here are some of Jordan’s tips:Give great perks: Every employee gets two six-packs a week. After working at New Belgium for a year, allemployees get ownership in the company, plus a free cruiser bike. After five years, they get a trip to Belgium.But Jordan said it’s important to know when to say no to requests, as she did when employees sought a six-month sabbatical program. “I have a responsibility to make sure the company is financially sound. Co-workersneed to feel that same pinch.”Be transparent: Jordan practices open-book management. The company is privately held, but managers sharefinancial performance with employees. She decided to do this in 1995, when she asked employees to estimatehow much the company spent on raw materials, labor and other expenses, and how much was left over forprofit. Employees figured the company was making 60 percent margins.“We looked at the answers and laughed,” she said. “If people are making up these stories about where themoney goes, then this is an opportunity for transparency.” As a first step, she recommends providing financialliteracy training to employees.Live your principles: From the beginning, the company has focused on environmental stewardship. Thecompany measures the carbon footprint of a six-pack of Fat Tire, it diverts about 97 percent of its waste fromthe landfill and it has the largest privately owned solar array in Colorado, among other sustainability efforts. page 0
  • 31. Create a high involvement culture: Every August, all 385 New Belgium employees gather for a staff retreatoutside in the foothills of the Rockies. In small groups, workers offer ideas for the company’s one- and three-year strategic plans, as well as their personal work objectives. “It’s an incredibly powerful engine for us,”Jordan said.Trust each other and commit to authentic communication: This core principle is one of the hardest for thecompany, she said. One of its strengths is also its weakness: “We’re friends with another, and emotionallyclose,” she said. That makes it hard to have difficult conversations. “People pass on that more than it’s goodfor us,” she said. The company uses the Crucial Conversations and Crucial Confrontations training program toovercome that.Be clear who’s in charge: Sometimes, it’s right to give employees decision-making power. In 1998, managementtold co-workers: We want to switch to wind power, but that would reduce your profit-sharing checks, so we’retaking this to a vote. It was unanimously supported.Other times, leaders should get feedback but be clear about who will make the decision. “There are timesleadership requires tough decisions,” she said, while the group might choose the path that hurts the leastnumber of feelings.Plan for the future: In the rapidly consolidating beer industry, New Belgium gets offers to sell about everyweek, Jordan said. She tells suitors the answer is no while she forms a “perpetuation, liquidity and succession”plan.How would she ensure New Belgium’s culture thrived under a new owner?“I wish I could tell you I had the answer, but I don’t. We’re working on it.” page 1
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  • 33. Beyond the Bottom Line | Eric PetersonMarch 1, 2011 page
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  • 36. The Greenest Beer in the U.S.A. | Charles BevierMarch 1, 2011 The next time you crack open a Fat Tire beer you should congratulate yourself. Not only are you quaffing a delicious amber ale, you’re supporting a company that has one of the most cutting-edge, sustainable business strategies in America. Founded in 1991, New Belgium has grown considerable since its humble beginnings in a Fort Collins basement. Fat Tire remains the flagship brand for the company, but a half dozen of its other brews are proving popular with customers in more and more markets. Today the privately held company is one of the fastest-growing breweries in the country. With 370 employees, it is the third- largest craft brewer in the nationwith the seventh-largest sales volume. The company’s recipes have earned more than 90 awards.Environmental AccoladesJourney an hour north from Denver to tour the brewery, and you’ll discover the company’s sustainable stancewhen you enter the parking lot. It’s divided by vehicle mpg. If you drive a hybrid, you get to park next to thebuilding. If you drive a gas guzzler, you’re going to get some exercise.What’s happening inside the brewery has earned the company awards from more than 35 environmentalorganizations, including the Environmental Hero Award from the Environmental Defense Council, theConservation Hero Award from the Colorado Environmental Coalition, and an environmental and safetyexcellence award from Managing Automation Magazine — an that’s just in 2010. In 2009, the company earnedthe Best Green brewery ward from Tree Hugger and four of a possible four green leafs from Greentopia, bothonline directories of eco-friendly businesses.To encourage bicycling to work, employees are rewarded with a custom cruiser on their first anniversary ofemployment. They have access to bike lockers, covered bike parking, and locker rooms that would be the envyof many spas. New Belgium was named one of the only two platinum-level Bicycle-Friendly Businesses in thenation by the League of American Bicyclists. As of 2010, the company’s multicity Tour de Fat bike festival hasraised more than $1.5 million for bike-related causes. It also sponsors “bike-in” outdoor movies at the brewery,and proceeds from beer sales are donated to local non profits.The company has a green team called “The Sustainables,” but everyone can contribute ideas says JennOrgolini, sustainability director. page
  • 37. “Most breweries are taking steps toward conservation. We try to be a market leader.”In 1998, New Belgium was the first brewery in America to purchase wind energy from a local utility insteadof coal-fired plants. It coasts a third more, but the employes — who own 43 percent of the company — votedfor the switch, even though the difference comes out of their bonuses. (The company practices open-bookmanagement regarding operating costs.)Using Department of Energy grants, New Belgium recently installed the largest private collection of solarpanels in Colorado, a 200kW array atop the packing hall. The renewable electricity source is projected toreplace almost 264,000kW of coal-powered electricity each year.The brewery produces an additional 15 percent of its electricity by harvesting methane from its on-sitewater treatment facility. Microbes are used to clean the production wastewater through a serious of aerobicbasins. The methane gas, a by-product of this process is piped back to the brewery, where it powers a 292kWcombined heat and power engine. The company also has one of the lowest water-to-beer production ratesin the nation. Most breweries use about 6 barrels of water (at 31 gallons each) to make a barrel of beer. NewBelgium uses 3.93 barrels (with a goal of 3.50 by 2015).In 2009, the company achieved its highest landfill diversion rate of 99.9 percent, meaning less than .1 percentof the company’s waste ends up in landfills. Spent grain is sent to a local cattle farm for feed. Sustainabilityeven extends to the transportation efforts, including 29 hybrid vehicles and two company bicycles for itsdistribution staff, who are know as Beer Rangers.Outside Magazine voted New Belgium the No. 1 Best Place to Work in the country, and The Wall Street Journalnamed it a Top Small Workplace. Orgolini is herself a testament to New Belgium’s appeal. A 17-year veteran ofthe company, she’s served as CFO and COO.In the Beginning...In the late 1980s in Belgium, Jeff Lebesch was riding one of the first mountain bikes with “fat tires” throughEuropean villages, sampling beers. An engineer who enjoyed tinkering, he went home to Fort Collins andrepurposed diary equipment in his basement to make beer. Friends and neighbors gave it glowing reviews anda business was born.But before Jeff and his wife, Kim Jordan, a social worker, even sold a bottle of beer, they hiked into RockyMountain National Park with a jug of their home brew and they wrote down what they wanted in theircompany. Their musings were the basis for today’s “high involvement culture” with a focus on a triple bottomline involved in the planet, profit, and people. Employees actively participate in the reduced usage of naturalresources and the increase in efficiency, all while having fun and feeling empowered.Kim Jordan is now CEO, and that vision is still the company’s guiding strategy. The company recently purchasedits first crop of Colorado-grown, organic hops, and it removed cardboard dividers from its 12 packs, savingpaper and money. New Belgium gives 1 percent of revenue to environmental nonprofits. In 2011, that willamount to $660,000.Most recently, New Belgium has joined the Business for Innovative Climate Energy Policy coalition, a groupof major American businesses pushing for the passage of comprehensive energy and climate legislation.“We’ve long strived to be a sustainable business role model, but we also recognize that legislative advocacy isvital to creating the conditions for widespread sustainable business practices,” says Orgolini. We can all drink tothat. page
  • 38. March 2, 2011New Belgium celebrates 20th anniversary New Belgium Brewing Co. will celebrate its 20th anniversary of brewing beer with a nearly yearlong celebration called the Joy Ride campaign and includes a June release of a New Belgium Super Cru - a new twist on the company’s Fat Tire beer. The brewery will celebrate its two decades in business by paying homage to its signature beer Fat Tire with long-time employees posting some of their fondest memories about their time at the brewery on the company’s website. The brewery also will invite fans of its beer to post photosand videos on the site starting around Memorial Day weekend.In one of the first videos posted on the website as part of the Joy Ride campaign, New Belgium CEO and co-founder Kim Jordan comments on Fat Tire and her work cultivating the company’s brand.There will be a yet-to-be determined celebration on the anniversary June 26 at the brewery, said New BelgiumBrewing Co. spokesman Bryan Simpson, along with other events throughout the year. The brewery also plansto give away more than 3,000 of its signature cruiser bicycles this summer.In June, the brewery will unveil a new beer that is currently in the production process, Simpson said.The beer will be a limited release, like the brewery’s Lips of Faith series, in 22-ounce bombers and on draft.Simpson said they are looking to take their classic beer Fat Tire in a new direction.“Getting to re-imagine Fat Tire is an exciting opportunity,” said Peter Bouckaert, New Belgium brewmaster, in aprepared statement. ‘’Do we go big and hoppy? Maybe sour? Add fruit? I do not know yet. It will be somethingmemorable, and probably it will make us crazy getting there.”In the past 20 years, the company has grown from two employees to 380 and expanded from selling 60 cases aweek to being on tap at bars across the country.“This business couldn’t have happened without the city of Fort Collins,” Simpson said. “Front Range drinkersand craft drinkers helped grow this business.”And the company continues to expand this year as it moves into the Washington, D.C., Maryland and Virginiamarkets.Simpson also said that in the next 12 months, New Belgium will open a new facility somewhere in the country.At this time, they are still trying to decide where. page
  • 39. March 3, 2011Beer Madness: The panelistsAs always, we received hundreds of responses to our call for applications to our Beer Madness tasting panel,and we looked for a diverse range of readers in filling it out. We asked for a sentence summing up eachapplicant’s beer-tasting qualifications (the wittier, the better), and this year we also asked for a list of eachone’s five favorite domestic craft beers. The five reader-panelists and their answers are:Justin Garcia, 26CentrevilleLockheed Martin analyst“Over the last couple of years I have sampled beers from many different countries with friends and family,forsaking my liver and wallet . . . and have discovered that my favorite beers tend to be domestic craft brews,which made picking only five extremely difficult.”Favorite beers: Troegs Rugged Trail Nut Brown Ale, Lagunitas Censored (AKA the Kronik) Rich Copper Ale,Founders Breakfast Stout, Samuel Adams Imperial White, Dogfish Head 75 Minute IPA (60 Minute + 90 Minuteblend on tap).Hiromi Kowaguchi, 48ArlingtonHost at Best Buns Bread Co.“I also like my husband.”Favorite beers: Mad Fox American Pale Ale, Flying Dog Raging Bitch, Victory HopDevil, Samuel Adams SummerAle, Sierra Nevada Torpedo.Whitney Meager, 31Capitol HillNonprofit project manager“When my parents come to stay with me, in my studio apartment, for sometimes up to a month, I alwaysfeel fully ‘reimbursed’ for my hospitality when I see their trunk, which has been well stocked with a variety ofBoulevard beers — one of the greatest Kansas City exports.”Favorite beers: Boulevard Tank 7 Farmhouse Ale, New Belgium Trippel Belgian Style Ale, Bell’s Oberon Ale,Rogue Hazelnut Brown Nectar, Sierra Nevada Kellerweis.Duff Gillespie, 68KensingtonJohns Hopkins School of Public Health professor page
  • 40. “Jerry Bailey and I started home-brewing in the 1980s, after which he soared to craft beer greatness byfounding the acclaimed Dominion Brewery, while I slipped anonymously into academia; now it’s my chance torise phoenix-like on a sea of suds.”Favorite beers: Dogfish Head 90 Minute IPA, Duff Beer, Flying Dog Gonzo Imperial Porter, Ommegang AbbeyAle, Four Peaks Kilt Lifter.Christina Hoffman, 23ArlingtonConsultant“I might look like I should hold a cosmo, but the way to my heart is with abeer so dark I can’t see through it.”Favorite beers: Bluegrass Bourbon Barrel Stout, Hook Ladder Backdraft Brown, anything from BrooklynBrewery, Victory HopDevil, and the yet-to-be-named beer she made with her father last Father’s Day.Among our other shakeups in Beer Madness this year, we decided to open up spots on our tasting panel forprofessionals: people who taste for a living. We didn’t want just beer aficionados, though, but instead soughtout a range of related experiences. So joining the group of five reader-panelists are: 1. Greg Engert, 31, beer director at ChurchKey and our host for Beer Madness. 2. Kat Bangs, age 27, sommelier at Komi restaurant in Dupont Circle. 3. JP Caceres, 29, mixologist at Bourbon Steak in Georgetown. 4. Brian Robinson, 42, executive chef at Restaurant Three in Arlington. 5. Ellie and Bob Tupper, 60 and 64, respectively, contract brewers of Tuppers’ beers. (Ellie tasted all 64 beers for Round 1 on our first night of tasting, and Bob stepped in to take her place because of illness for the remaining rounds on the second night of tasting.)Airports embrace local design, dining and retail | Roger YuMarch 3, 2011Ever get off a flight, walk into a terminal, look around and wonder where you are?Many airports have a sameness to them. Concourse designs, signs for chain restaurants and rows of familiar-looking plastic seats say: I could be anywhere in the USA.That’s changing. Airports in many parts of the country are incorporating local history, themes and images toreflect the region they’re in. They’re doing it architecturally as they construct or rebuild terminals. page 0
  • 41. They’re adding local flavor by signing deals with local restaurants and retailers to take dining and shoppingbeyond the standard menus and wares of national chains.Their goal is not only to reflect a unique local feel, but to distinguish themselves amid intense competition forair service and a need for more revenue. And, some say, it’s paying off.“The airport needs to serve as the mouthpiece or showcase for tourism and business within the city and theregion,” says Mark Gale, CEO of Philadelphia International Airport. “It’s the old cliché: It’s the first and lastthing (a traveler sees). And sometimes, it’s the only thing. It’s important to make a statement.”Many airports, such as Raleigh-Durham International, are making such statements — in overarching ways.Raleigh-Durham’s new Terminal 2, which was completed in January, is a sloping stainless steel structuredesigned by North Carolina-born architect Curtis Fentress to evoke the low, rolling hills of the Piedmontmountains that wind through much of the state.The terminal’s wooden ceiling beams are a tribute to the area’s legacy of furniture manufacturing. Stainlesssteel and large windows are meant to reflect progress and the Research Triangle’s technology orientation.“Passengers tend to get a picture fairly quickly that there’s a story being told,” says John Brantley, the airport’sdirector. “Folks have associated us with The Andy Griffith (show) for so many years. We’re no longer Mayberry.This terminal reflects that the region has grown up.”Other airports, such as Los Angeles International, are going very local with food and retail stores that givetravelers a taste of regional cuisine and indigenous or locally produced goods.When the airport approved new concession contracts for Terminals 4, 5, 7 and 8 in October, airport officialsannounced “almost all” of the stores and restaurants would be based on concepts and brands that haveSouthern California roots.“I thought it was very important to reflect flavors of L.A.,” says Gina Marie Lindsey, executive director of LosAngeles World Airports, a city agency that runs the airport. “There is a tremendous amount of diversity in L.A.”Examples: Lemonade, a Los Angeles-based restaurant created by chef Alan Jackson to serve simple Americancuisine, will open there later this year. Engine Co. No. 28, an upscale restaurant created by local chef KennethMcCaskill after restoring a firehouse in downtown Los Angeles, will also locate there.A bigger local roleEfforts by airports in the past to reflect their locale have largely been easy, cosmetic ones, such as rotatingpublic art exhibits and making the ads of local events and institutions prominent.Now, they’ve widened their creative scope as they wrest more control of terminals from financially strugglingairlines that have always objected to large airport spending, which is passed on to them and their customers.Airports’ increasing reliance on non-aviation revenue — food and beverage, retail shops and parking — tomake up for shrinking airline rent and landing fees has also stirred their creative urge, rooted in the belief thatmore diverse, local offerings will drive travelers to spend more.“There is more of an approach to make (airports) a visitor center,” says Bill Hooper of Gensler, an airportarchitecture firm. “If you can make terminals feel more comfortable and interesting, people do (account forthat) in making decisions on what airport they want to fly to.” page 1
  • 42. Know where you areAirports’ ambitions to stamp a location on themselves are reflected most conspicuously in their approach todesign.Providing “geographical context” is a new, common goal in designing new terminals, architect Fentress says.“For a long period of time, airports were treated as big blank boxes,” he says. “Buildings are picture postcardsand are important in marking a place.”An early Fentress project — the white fabric tops of Denver International that are suggestive of the snow-capped Rocky Mountains — broke new ground and won global acclaim.Fentress applied a similar approach at Seattle-Tacoma, where he designed terminals with an airy, open feelto let in the bright Northwest light. Its Pacific Marketplace, a food and retail center of the airport, was built torecall Seattle’s bustling Pike Place Market downtown.Other terminal projects are taking a similar approach. The exterior of San Jose International’s Terminal B inCalifornia, completed in 2009 at a cost of $1.5 billion, shows “the unraveling of a coaxial cable,” with thebillowy steel structure “establishing the airport’s relationship with Silicon Valley,” says airport spokesman DavidVossbrink.“The irony is coaxial is old technology, and we laugh about that,” he says. “But Silicon Valley is an attitude.You’ll see an airport that is high quality, efficient and uses technology.”The design of Los Angeles’ Bradley Terminal, currently under extensive renovation, features wavy roof panelsthat resemble waves coming in from the Pacific Ocean, Lindsey says.Their construction projects aren’t cheap and travelers usually pay for the bulk of the costs. For instance, LosAngeles, Raleigh-Durham and San Jose all charge $4.50 per each leg of the trip for travelers, collected to payoff their bonds for years after the projects are completed. Airports continue to lobby to increase the so-called“passenger facility charge” to up to $7.00.Not just for bigger airportsSmaller airports are also using the strategy.The stonework-patterned exterior of Will Rogers World Airport in Oklahoma City is a tribute to the quarries ofOklahoma’s Sandstone Hills region. The wooden beams supporting the canopy and windows of Jackson HoleAirport’s main terminal give it a lodge-atmosphere that evokes the wild west of Wyoming.“To have (the features) show up there, it just feels right,” says Hooper of Gensler, which worked on theprojects.When it was commissioned to redesign the boxy buildings of the Long Island MacArthur Airport in New York,Gensler installed terrazzo floors using local seashells to signify its proximity to beaches.“They were interested in ways to say, ‘We’re out in Long Island. It’s a gateway to beaches,’ “ Hooper says.Indoors, airports typically hire master developers every few years to run shops and restaurants. In their bidrequests for contracts, more airports are giving preference to those that emphasize local flavors, says TerryMahlum of Delaware North, a concessions developer. page 2
  • 43. San Francisco International, which competes with Los Angeles for international service, has embraced the localapproach for several years.Nearly all restaurants at the airport are concepts created by local chefs or spinoff locations from the moreestablished restaurants in town, a conversion that has resulted in increased sales, says Cheryl Nashir, theairport’s associate deputy director who oversees concessions.“It’s also about showing pride in our region,” Nashir says. “We think we are special, and we want to showcasethat. Travelers want (an) authentic, quality experience, and they’re willing to pay for it.”Minneapolis-St. Paul has pushed to woo more local businesses in the past five years, and about half itsrestaurants now have regional ties. Sales per passenger at the airport, where travelers can try local walleyefish, have risen about 15% during the period, says John Greer, assistant director of concession.Tapping its live music heritage, Austin Bergstrom International and concessions developer Delaware Northbegan courting local musicians in recent years to perform in bars and restaurants. While enlivening themood at the airport, the strategy also has helped boost sales by 3 cents per passenger when there is a liveperformance, Mahlum of Delaware North says.Highland Lakes Bar, a generically Austin-themed bar at the airport, was converted into Ray Benson’s Asleep atthe Wheel, a roadhouse bar, last year. And with Benson occasionally performing there, it saw a “nice jump inrevenue,” Mahlum says.In Philadelphia, about a quarter of the airport’s retail shops and restaurants have local ties. “I’d like to see thenumber increase slightly,” says Gale, airport CEO.When San Jose reissued concession bids in 2008, it sought to have about half of the shops with local businessconnections. It’s now one of the few airports in the U.S. with no national burger chain, having replaced BurgerKing with Mojo Burger. “We still hear from passengers who look for McDonald’s,” Vossbrink says.Also fueling the localization drive is a desire to spur alcohol sales. More airports are opening bars and wineshops that sell local products.At Raleigh-Durham, travelers can buy locally produced wine at Carolina Vintages. Santa Cruz Wine Bar at SanJose airport also sells regional products. Denver International’s New Belgium Hub offers Fat Tire, a locallybrewed beer.Was it made here?Airports have been less successful in converting retail shops. But some are working hard to get local retailers totheir premises.About half the shops at San Francisco have local roots, but it says it wants more jewelry designers, bath andbody concepts and artisan chocolate-makers from the city.Denver International will launch a new initiative later this year for 38 small kiosk operators, aimed at smallbusinesses.“It gives us a new venue to project the local culture,” says Leah Older, the airport’s manager of ancillaryrevenues. page
  • 44. The localization strategy isn’t suitable for all airports, says Joe DiDomizio of Hudson Group, an airport retailer.Airports that cater mostly to transit traffic, such as Atlanta or Detroit, will have customers who want and seekthe brands they recognize.Besides, DiDomizio says, having local concepts matters less than execution and quality.Otherwise, he says, “You can have Starbucks with 50 people in line. What good is that?”March 8, 2011New Belgium Brewing Seeks Films for Second Annual “Clips of Faith” TourNew Belgium Brewing, maker of Fat Tire Amber Ale, is seeking submissions for its second annual Clips of Faithbeer and film tour (www.clipsoffaith.com). Clips of Faith is an 18-city tour that travels the country pouring beersfrom its hard-to-find Lips of Faith series while featuring amateur films and raising money for local non-profits.Last year, the tour raised more than $31,000 for non-profit organizations, which included many groups thatsupport bicycling -- a New Belgium passion.“Clips of Faith is all about giving back to the communities that support us year-round while showcasing thecreativity of our brewers and filmmaking friends,” said Christie Catania, Clips of Faith Manager at Large. “SinceLips of Faith beers aren’t sold in every New Belgium market, this tour allows people to taste some of our moreesoteric offerings.”Last year, New Belgium received more than 80 film submissions, which was narrowed to the top 20 selectionsfor the tour. The top three filmmakers received a trip to New Belgium’s Mothership for a screening of their film.This year, the top three filmmakers will receive a trip to New Belgium to screen their films as well as a contour HDhelmet camera. Three runners-up will receive a Flip HD camera.To submit a film, visit www.clipsoffaith.com and upload your film by May 1. The guidelines include: The film must be no more than 10 minutes. Filmmakers must be at least 21 years old. The film can cover any subject/genre, but extra points go to films that include a New Belgium folly: craft beer, sustainability and/or whimsy. Keep it clean. Filmmakers must secure rights for all elements included in the film.In 2010, some of the selected storylines included kayaking buddies navigating grizzlies, whales on a paddlingtrip from Alaska to Seattle and an absurdist spaghetti western about a flat tire (and some beer). Films includedcomedy shorts, environmental short documentaries and tales about the beloved bike. To see some of the filmsthat were on the inaugural tour, visit www.clipsoffaith.com.The 2011 tour schedule is still being finalized, but it will kick off in St. Louis on May 19. For the latest informationon Clips of Faith, go to www.clipsoffaith.com and for more information on New Belgium Brewing, visit www.newbelgium.com. page
  • 45. Benefits on Tap | Spencer BaileyMarch 17, 2011 For the 385 employees of the two-decade-old craft brewery New Belgium Brewing, benefits improve with time. During their first year, workers get a cruiser bicycle; after five years they receive a complimentary brewery-hopping trip to Belgium, which is where co-founder (and Chief Executive Officer Kim Jordan’s husband) Jeff Lebesch conceived the Fort Collins (Colo.) company. After 10 years, workers are given a four-week sabbatical and a tree is planted in their name in the campus orchard. The greatest perk, however, isthe stock ownership plan—employees have a 42 percent stake in the company. If New Belgium’s 97 percentemployee retention rate is any indication, the strategy works. The free beer helps, too.Tasting RoomWorkers head here to get a beer on the house after finishing theirshift.Sustainable SanctuaryEmployees have been integral in implementing green brewingpractices. Wheels In the summer up to 40 percent of employees bike to work. The campus also has an on-site cycle-cross track. Personal Brews In a quarterly “drink-off,” contestants try to identify New Belgium beers by taste. The winner gets a namesake brew that’s distributed in-house.Swirly SlideTo get from place to place, workers can opt for a one-story slide.Open CultureThe campus — a popular spot for visitors and locals — offers daily tours. Art Beer — and cycle — themed art is displayed throughout campus buildings. page
  • 46. FoosballFoosball and ping-pong tables are available for use during the workday.March 17, 2011vampiros and craft beer) | Betty HallockGolden State celebrates 2nd anniversary with Mexicali Tacos (which meansMonday marks the second anniversary of Golden State cafe, andco-owner Jason Bernstein says he’s celebrating with the help ofMexicali Tacos. From 6 to 10 p.m. Mexicali Tacos “will be doingtheir thing at our place,” Bernstein says. “Their thing” is tacos,cachetadas (sort of like a tostada, with a crisp grilled tortilla),vampiros (juicy grilled meat and garlicky cheese folded into aflour tortilla) and Zupermans (three kinds of meat and meltedcheese sandwiched between two tortillas) -- normally availableWednesday to Saturday at their stand at 1st Street and BeaudryAvenue (one of my favorite places to eat a taco with a view of the110 Freeway and downtown skyline).“We think it will be a fun idea to pair these tacos and vampiroswith really excellent California craft beer -- a combo we don’t oftensee around town,” Bernstein says.The celebrating continues throughout the week. From Tuesday to Saturday, Golden State will be tapping a differentrare keg -- Lost Abbey Angel’s Share, Lost Abbey Deliverance, Deschutes Jubel 2010, New Belgium’s La Terroir andCraftsman Lavender Sour. According to Bernstein, Golden State is the only place in Los Angeles where these will bepouring. page
  • 47. March 17, 2011Tasha EichenseherGreen Beer: 4.2 Billion Pints (and 166 Billion Gallons of Water) on St. Paddy’s Day | Today the smiling Irish and those who imbibe with them will drink about 1 percent of the total amount of beer consumed annually, according to Consumer Reports and market research. How much beer is that exactly? Marketing firm Canadean has said that global beer consumption will top 2 billion hectoliters (52.8 billion gallons) by 2013. One percent of that is about 528 million gallons or 4.2 billion pints of beer. Assuming we’re not too far off from that this St. Paddy’s Day, that’s a lot of beer … and a lot of energy and water will go into making it.Liquid LunchEvery pint of beer takes about 317 pints or 39.6 gallons of waterto produce, according to the Water Footprint Network, anorganization in the Netherlands that brought the water footprintconcept to the rest of the world. Most of beer’s water inputs arefor growing and fermenting barley and other grains, includingwheat and sorghum, used in the brewing process.So let’s just say that 4.2 billion pints of beer are downed today, andeach of those pints cost 317 pints of water to make, for a total St.Patrick’s Day beer guzzling water footprint of 1.3 trillion pints ofwater (166 billion gallons)–enough to supply New York City’s eightmillion residents with water for almost 140 days.(Calculate your own water footprint.) Thinking of all that water might have you running for the bar bathroomright now…Guilt-Free?When you get back, you can keep drinking. It turns out that while the beerindustry in general does swallow a lot of water, it also has produced leaders insustainability.“Beverage companies are starting to realize when it comes to water issues, waterrisk, and water reputation they need to look at their agricultural supply chain,”says Brian Richter, co-leader of the Nature Conservancy’s (TNC) Global FreshwaterTeam. “Sometimes the amount [of water] any company is using relative to totalwater use [in a region] might be small, but they are visually the most obviousculprit to point fingers at. It’s causing companies to pay a lot of attention to theirwater use–to use it responsibly and communicate that to local communities.” page
  • 48. For example, TNC is currently working with barley producers in Idaho who supply MillerCoors to develop ademonstration farm that uses a broad suite of water and energy conservation strategies and technologies.In the state’s Silver Creek Valley there is a fragile balance between wilderness and farming. The region hasperfect growing conditions for barley. But barley’s global average footprint is 198 gallons (750 liters) of waterper pound, which may leave less for Idaho’s world-class trout streams and their cast of aquatic species.A pivotal reduction has come from switching to smart irrigation technologies that can adjust for dry or wetregions, according to Silver Creek Preserve Manager Dayna Gross, who works for TNC on the demonstrationproject. TNC also has helped farmers install vegetated stream buffers to help stem the flow of loose soil andother pollutants into the water.“MillerCoors is interested in helping farmers become more sustainable,” adds Gross.In nearby Colorado, the New Belgium Brewing Company is looking for ways to reduce its footprint and supporthealthy river flows in the Colorado River, which most years no longer runs to the sea. (Read more in JonathanWaterman’s blog post “The Colorado River IS Running Dry.”)“Water conservation is one of our primary areas of concentration when we look at sustainability here at NewBelgium Brewing,” says Bryan Simpson, the company’s media relations director. In an effort to reduce its waterand footprints, New Belgium, a local brewer, has used innovative bottling solutions that incorporate recycledwater. The company also produces 15percent of its electricity needs by harvestingmethane byproduct from its on-site watertreatment plant.“In addition, we focus a significant amountof our philanthropy dollars on waterconservation issues,” Simpson adds. NewBelgium is a founding member of the Save the Colorado campaign that so cleverly uses skinnydippers topromote water conservation.On a more global scale, the environment nonprofit WWF has worked with the Federal German Ministryof Economic Cooperation and Development and beer giant SABMiller, which owns MillerCoors, on scalingback the water footprint of beer production in Peru, South Africa, Tanzania, and the Ukraine. (Read theirreport, “Water Futures.”) Some of these countries have experienced severe drought, meaning that water forcommercial production can often compete with water needed for food and people. SABMiller is aiming for a 25percent water footprint reduction by 2015.Raise a GlassThis St. Paddy’s Day see if you can find out more about where your beer comes from.TNC’s Richter participates in the Alliance for Water Stewardship, a consortium of nonprofits and businessesworking to unveil a water footprint label for products like beer. This may not materialize for a couple of years,but will make it easier to figure out which beer makers are the most water savvy. Until then Richter advocatesfor going local when you can.“It’s not all about water, it’s about energy too,” he says. “It does take a lot of energy to transport a finishedproduct over a long distance. From the energy perspective, drinking local helps.” page
  • 49. And in terms of water, Richter advises supporting companies that are paying attention to their supply chainand making commitments to reduce water use.Bottoms up!Organic Beer and Beyond: 10 Eco-Friendly Breweries | Emily BrownMarch 17, 2011Beer lover, we have the feature for you! Achieve a new level of drunken consciousness, learn factoids toimpress the guy on the barstool beside you and develop (yet another) iron-clad excuse to drink a cold beer.“I’m not drinking, I’m saving the Earth.”Also try these organic beers at home.New Belguim Brewing is listed as number four on the list of 12 beers or breweries. page
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  • 53. The Secret Sauce Part II | Matt VillanoApril 1, 2011 page
  • 54. For years, Big Papa’s BBQ was likely Denver’s best barbecue restaurant about which local barbecue fans had never heard. Their food was epic; their marketing barely a blip. Late last year, we decided to help. We pieced together a team of experts in branding and digital marketing and set out to take Big Papa’s from social media zero to social media hero in 60 days. As we outlined in our Februaryissue, the goal of the project was simple: To give Big Papa’s a marketing makeover. Co-owners Bill Cossoff andFrank Alfonso aimed to boost revenues by at least 50 percent and create a community of loyal and returningcustomers.After some initial meetings, our team, led by LeeReedy/Xylem Digital of Denver, dubbed the effort “SocialSauce,” and came up with four steps to maximize followers: • Pop-up events during which Big Papa’s would give away ribs at local hot spots • A baby-back “throwdown” contest that would challenge area barbecue joints to the ultimate taste-test (they playfully referred to this as “Ribbin’”) • An exclusive “Super-Secret Supper Society” that would meet regularly to eat ribs and drink beer • A contest to “Win Big Papa,” during which Alfonso would host a catered partyWe also laid down some ground rules: For the first 30 days of the challenge, LeeReedy/Xylem Digital wouldtake the lead in advertising these promotions on Twitter and Facebook. At the halfway point, they would handthe reins to Big Papa’s and play a more advisory role.What WorkedThe experiment began Nov. 15, 2010, with a targeted pop-up rib giveaway (a “rib-away,” if you will) in a parkinglot outside the Westword, one of Denver’s alternative weeklies.Around 11 a.m., Nick Williams, a producer and social strategist on the LeeReedy/Xylem Digital team, startedtweeting to Westword staffers about free ribs in the parking lot at lunch. Word spread through the office.By the time Alfonso showed up with a smoker full of ribs, hungry journalists (and one lucky UPS delivery man)were waiting in the 38-degree cold.The Big Papa’s crew doled out 75 free meals that day in a matter of minutes. All diners had to offer in exchangewere their e-mail addresses. A database was born.From that day, the pop-up strategy caught fire.A midnight event on a Friday in the popular LoDo district netted dozens of additional followers and names forthe list. Ditto for one outside a University of Denver hockey game near the flagship store, and another at aholiday lighting celebration the day after Thanksgiving.“In the first two weeks of our pop-ups, the e-mail list grew by nearly 300 names--an increase of nearly 50percent,” says Jamie Reedy, strategist and copywriter for LeeReedy/Xylem Digital. page
  • 55. “Even if only half of those people end up coming in to eat, you’re still talking about a whole lot of people whowouldn’t otherwise have become customers.”Toward the end of the experiment, the “Super-Secret Supper Society” ended up being a rollicking success aswell.By eavesdropping on private barbecue-related Twitter conversations and pushing it online, LeeReedy/XylemDigital set up this exclusive event in such a way that people could only learn details if they signed up as e-mailsubscribers on Facebook.The team also pitched the soiree in stores, with hand-drawn promo boards that billed the event as an“exclusive evening of beers and bones.”LeeReedy/Xylem Digital estimates the promotion attracted hundreds of additional e-mail subscribers. Fromthis group, in January Big Papa’s selected 50 lucky winners to participate in a swanky barbecue dinner(complete with beer from New Belgium Brewing Co.) at the sit-down restaurant in Littleton.“It was a home run,” says Cossoff, noting that some diners tweeted and took pictures throughout the meal. “[Itwas] formal enough to be special but, not so formal that we didn’t have fun.”Unfortunately, on Jan. 1, Big Papa’s closed its second Littleton location. Cossoff says the decision had nothingto do with our project--if anything, he says, the business stayed open to see if social networking could keep itafloat.What Didn’t WorkNot every part of the four-legged strategy went over so well. The “Throwdown,” for instance, served up mixedresults.Sure, the restaurant’s growing cadre of followers embraced the opportunity to talk virtual smack and tout theirbeloved barbecue as the best in town. And yes, 50 people came in to Big Papa’s locations for a free rib samplerand a coupon to stay for a full meal. But much of this ribbing fell largely on deaf ears; few, if any, of the boastswere answered, and the good-spirited back-and-forth that the LeeReedy/Xylem Digital gang envisioned fromthe get-go never materialized.In fact, many competitors had no idea they were being ribbed.Jordan Kezon, a manager at Moe’s Denver, said he wasn’t even aware that Big Papa’s had developed a socialnetworking presence.Mason Capps, owner and operator of Oinks, said he stumbled on some playful taunting online but wasn’tentirely certain what to make of it.“I guess they were trying to start a barbecue fight?” Capps asked when, um, grilled about the campaign. “Wedon’t have the time to fight back; we’ll let our food do the talking.”Another challenge was transitioning the advertising efforts from LeeReedy/Xylem Digital back to Big Papa’s,which formally occurred on Dec. 22, when LeeReedy/Xylem Digital shut down for the holidays.At first, the Big Papa’s crew had trouble identifying who would take over day-to-day management of theirnew online presence; though Williams and Reedy suggested it should be the ebullient Alfonso, most of theresponsibilities fell to Maureen Cossoff, Bill’s wife. page
  • 56. Next, there were miscommunications over how Big Papa’s continued the messaging itself. Instead of innovatingorganically and creating new messages every day, the company fell into a pattern of regurgitating some of thesame tweets and posts that LeeReedy/Xylem Digital had published weeks before.“It took some hand-holding to say, ‘Do it like this, but different,’” says Williams, who spent 30 minutes everymorning counseling Big Papa’s on an approach for the day. “I wouldn’t describe it as a failure, but the switch-over took a lot more effort than anyone suspected it would.”What’s NextDespite some snafus, overall the Social Sauce experiment was a lip-smacking success for Big Papa’s.The social networking numbers speak for themselves: • Twitter followers went from 0 in Week 0 to 275 in Week 7. • Facebook likes went from 210 in Week 0 to 558 in Week 7. • E-mail subscribers jumped from 597 in Week 0 to 1,243 in Week 7.Big Papa’s peaked at an e-mail-open rate of 35 percent and a click-through rate of 14 percent. (In case you’rewondering, the restaurant industry average for e-mail-open rates is 26 percent and the average for click-through rates is 3.4 percent, according to the 2010 MarketingSherpa Benchmark Guide.)But of course the most important numbers are the ones that pertain to the bottom line. These figures suggestthat social media nabbed an average of 725 new customers every week, and that those new customers helpedgrow the business by 22 percent over the duration of our Social Sauce experiment.Because Big Papa’s is privately owned, Cossoff and Alfonso declined to give specific week-over-week salesfigures, but noted they were “delighted” by the results, considering how slow December and January usuallyare.“We were able to turn one of our slowest times of year into a money-maker,” Alfonso says. “As a small-businessowner, you can’t ask for much more than that.”As a postscript to our experiment, Big Papa’s held a one-year anniversary party at its Littleton location in lateJanuary and promoted it exclusively through their social following. People showed up in droves. Scott Snyder,chief strategy officer at LeeReedy/Xylem Digital, says lines were “out the door” with a 25-minute wait, and thatAlfonso and the Cossoffs were “floored.”“They’re drinking the social media holy waternow,” Snyder wrote in an e-mail following the event. Whichmeans the company’s social persona will only get better.In addition to sparking and advancing customer interactions online, the company will continue the successfulaspects of the Social Sauce campaign, including pop-ups and the Secret Society. Cossoff says there are hopes ofhosting a “Name the Sauce” competition this spring and that Big Papa’s will reach out to local food bloggers tospread the word through their respective networks.Eventually, as profits percolate, Big Papa’s may even return to two marketing strategies that faltered the firsttime around: direct mail and traditional print and radio ads.“It’s all about a marketing mix,” Cossoff says. “What this project has taught us is that social networking must bepart of that mix, and that it’s not nearly as difficult to manage as we once thought.” page
  • 57. page
  • 58. Clipless in Seattle | Dawn DeGrootApril 1, 2011 page
  • 59. New Belgium Ranger: not just an IPA, but an entire social networking lifestyle | JohnApril 5, 2011Foyston...or some goddam thing. Perhaps it’s just too early in the morning to come across such a thing in one’s inbox,especially if the proprietor of that inbox has a decade-old Nokia dumbphone and no aspirations to upgrade...but for those of you who have the latest/greatest and like this sort of thing, now there’s an app for that,apparently...New Belgium’s Ranger 12-Packs Now Feature a QR Code, Allowing You to Explore All Things Ranger on Your SmartphoneDownloadable App Gives Users Access to Local New Belgium Rangers and Offers Music, Food and Literary Book Pairings for New Belgium’s Hoppiest BeerNew Belgium Brewing’s new Ranger IPA 12-packs have a special feature, so before you recycle the packaging,make sure you scan it. The 12-packs now feature a QR (quick response) code, which allows users with asmartphone to get instant access to all things Ranger. By scanning the two-dimensional code, found in twospots on the Ranger 12-packs and in national full-page New Belgium advertising, Ranger fans can follow theirlocal New Belgium Ranger, learn about music, food and even book pairings that go with Ranger. There is amusic video (hip-HOP, of course) featuring New Belgium Rangers for the truly committed. To scan the code,smartphone users will need to have a free QR app downloaded on their phone.“Although we sometimes refer to smartphones as electro-leashes, they sure do make life easier and they canbe pretty entertaining,” said New Belgium spokesperson, Bryan Simpson. “These QR codes are a great way forpeople to learn more about Ranger and New Belgium events happening near them. It’s so simple – just scanand, voilà, Ranger comes to life.” page
  • 60. Every beer label tells a (long, regulatory) story | Dick KreckApril 6, 2011 page 0
  • 61. QR code on New Belgium’s Ranger 12-packs delivers special content | Lisa McTigueApril 6, 2011PierceNew Belgium Brewing’s new Ranger IPA 12-packs have a specialfeature, so before you recycle the packaging, make sure youscan it. The 12-packs now feature a QR (quick response) code,which allows users with a smartphone to get instant access toall things Ranger.By scanning the two-dimensional code, found in two spots onthe Ranger 12-packs and in national full-page New Belgiumadvertising, Ranger fans can follow their local New BelgiumRanger, learn about music, food and even book pairings thatgo with Ranger. There is a music video (hip-HOP, of course)featuring New Belgium Rangers for the truly committed. Toscan the code, smartphone users will need to have a free QRapp downloaded on their phone.“Although we sometimes refer to smartphones as electro-leashes, they sure do make life easier and they canbe pretty entertaining,” says New Belgium spokesperson, Bryan Simpson. “These QR codes are a great way forpeople to learn more about Ranger and New Belgium events happening near them. It’s so simple—just scanand, voilà, Ranger comes to life.”Ranger IPA is one of eight year-round beers produced by New Belgium Brewing. The India Pale Ale firstjoined the New Belgium portfolio in 2010, answering the call from Rangers (and their local beer drinkers) forsomething new and hoppy. In 2010 Ranger was the fastest-growing new craft brand of the year and the secondbest-selling overall IPA. Simcoe, Chinook and Cascade hops lead off the beer, with Cascade added again for dry-hopping. Pale and dark caramel malts bring out the hop aroma and flavor from start to finish. Ranger IPA offers70 IBUs and is 6.5 percent ABV.Ranger IPA 12-packs retail for approximately $15.99 and are offered in most states where New Belgium is sold. page 1
  • 62. Michigan craft brewers see a big future in cans | John LibertyApril 10, 2011Even Jason Spaulding, co-owner of Brewery Vivant in GrandRapids, needed to be convinced craft beer in a can could work.While discussing business plans for the Grand Rapidsmicrobrewery that opened in December, Spaulding and hisstaff mentioned canning their Belgian and French farmhouse-style beers.“The idea of cans came up. I had this instant reaction, ‘No, it’sjust not right,’” Spaulding said. “And then I started looking intowhy do I feel that way about it. I started researching it moreand more. ... There wasn’t any doubt about it. That (canning)was the way to go.”The long-held belief that craft beer only belongs in bottles is slowly disappearing as canning equipment is morereadily available to small breweries and the financial and environmental benefits are causing beermakers totake notice. Getting customers accustomed to grabbing cans may be the biggest hurdle as they start appearingon store shelves, some industry officials said.“There’s still a huge education process, because most craft beer drinkers have this opinion that only crappybeer comes in a can and good beer must come in a bottle,” said Eric Briggeman, president of the MichiganBrewers Guild and the brewmaster at Rochester Mills Beer Co., which cans beer. “Cans aren’t just for yellow,fizzy lager.” By the end of the month, Brewery Vivant will begin packaging three styles of beer in 16-ounce cans and Arcadia Brewing Co., in Battle Creek, will start packaging its seasonal wheat ale Whitsun in 12-ounce cans. They will be the fourth and fifth Michigan breweries respectively to jump on the craft beer canning trend that started with Colorado’s Oskar Blues Brewery in 2002 and is spreading around the country. Michigan’s largest brewery, Bell’s Brewery Inc., of Kalamazoo, will start canning next spring and several other breweries around the state, includingShort’s Brewing Co. in Bellaire to The Livery in Benton Harbor, are actively shopping for equipment or includingcanning in expansion plans.Industry officials credit New Belgium Brewery, of Fort Collins, Colo., for putting its popular Fat Tire amber ale ina can in March 2008. Another craft brewing giant, Sierra Nevada Brewing Co., of Chico, Calif., announced lastmonth it will can its Pale Ale by the end of this year. page 2
  • 63. Another big factor in canning at craft breweries comes from Canada’s Cask Brewing Systems Inc., which invented the craft canning line in 1999 and sells equipment to craft breweries, including Brewery Vivant and Rochester Mills. Cask also is the supplier of the world’s largest producer of aluminum cans, Ball Corp., of Broomfield, Colo. The partnership allows small orders of craft beer cans to get in a pipeline normally filled by major soda and beer companies. There are at least 283 craft-brewed canned beers from 109 breweries, according to CraftCans.com. The site’s database lists 39 states that have cans. Craft beercan sales in U.S. supermarkets went from about $832,000 in 2007 to $5.8 million last year, according to theChicago-based Symphony IRI Group, which tracks industry statistics.Brewery Vivant and Arcadia will join Keweenaw Brewing Co., of Houghton (which was the first in the state tostart canning), Rochester Mills Beer Co., of Rochester, and MillKing It Productions, of Royal Oak, on the list ofMichigan craft brewers packaging their products in cans.The canning line at Bell’s Brewery Inc. will be able to produce 500 cans per minute (the bottling line does about260 bottles a minute). While bottles will be the container of choice for most bars and restaurants, putting beerin cans opens up many opportunities not available to craft brewers, Bell’s president Larry Bell said.“Right now cans are doing about 3 percent of the craft beer market,” he said. “They probably will skew a littlebit higher in Michigan, we think, because the nature of drinking opportunities for cans in this state is greaterthan other states. We’re the No. 1 state for boating in the nation. ... We have great golfing, but most courseswon’t let you take bottles out on the course; sporting events typically allow cans and not (glass) bottles.”Cans weigh less than bottles, so shipping costs are lower. They are also more durable than glass bottles anddon’t allow light or oxygen pollution, two big enemies of beer. As for taste, aluminum cans today have a water- based polymer lining that eliminates any metallic contamination, so the beer never comes in contact with the aluminum. There are also environmental aspects many breweries find appealing, Brewery Vivant’s Jason Spaulding said. For example, in 2009, the recycling rate for aluminum containers was 57.4 percent, according to the U.S. Aluminum Association. Citing a report from the U.S. Environmental Agency, the Glass Packaging Institute reported glass container recycling was at 31percent in 2009.The Maui Brewing Co., of Hawaii, was canning so much beer since it started in March 2007, it needed toupgrade equipment. Maui put the canning line up for sale in an industry publication and Arcadia was the firstto act. Shipping and installation of the two-year-old line cost $85,000 to $90,000, Arcadia founder Tim Suprisesaid. After Suprise secured the deal, another 20 brewers inquired with Maui about the line, an indicator of howpopular the trend is becoming, Suprise said.“We wanted to get out in front a little bit and be part of that development,” Suprise said. page
  • 64. Suprise, of Kalamazoo, said he’ll take a conservative approach to release brands in cans to see how the publicresponds. He said he’ll start with Whitsun and eventually add other beers.Not everyone was as quick to pull the trigger on canning. Barry Johnson, co-owner of the Saugatuck BrewingCo., said a year ago he seriously looked at going with cans because of his brewery’s proximity to Lake Michigan.Johnson said he knows cans are the superior package for beer. He said he was on the “cusp” but he didn’t wantto be one of the first breweries to educate the public.“I hope it works. It’s the best package. But I guess the other guys have to pave the way,” Johnson said.Shannon Gary, of the Kent Beverage Co. Inc., a distributor in Grand Rapids that represents Keweenaw BrewingCo. and Brewery Vivant, said cans open up a “convenience factor” for consumers and helps extend the market.He expects brewers to can the lighter beers like wheat ales and lagers.While the packaging matters, “for the consumer, it has been really popular as long as the liquid inside is good,”he said.Korean ambassador touts free trade deal in Denver | Catherine TsaiApril 21, 2011 Urgency is growing for Congress to ratify a pending free trade deal with South Korea as Canada, Australia and the European Union forge their own agreements with the Asian nation, South Korea’s ambassador to the U.S. said Wednesday. Ambassador Han Duk-soo has been touring the U.S. promoting the American agreement, which was reached in 2007 but still must be ratified by legislatures in both countries. The pact would phase out several tariffs, including a 40 percent tariff on U.S. beef. South Korea is the fifth largest market for U.S. agriculture products, importing about $5 billion last year.“Agriculture will be one of the best beneficiaries of the Korea-U.S. agreement,” Han said Wednesday at eventswith Sen. Mark Udall, D-Colo., and Colorado Agriculture Commissioner John Salazar. “It’s urgent for us toimplement this agreement as soon as possible.”Colombia and Panama also have pending free trade treaties that Udall said he hopes reach Congress within 60days. Some in Congress have said they want to be presented with all three pending agreements before actingon one. page
  • 65. Udall said he hoped that wouldn’t be “a make or break element” in approving a deal with South Korea, whose$1 trillion economy is in the top 15 in the world.Udall said he is inclined to support the agreement. It also has support from South Korea’s president, whoseparty holds a majority in the National Assembly.Obama’s administration has estimated the Korea agreement could add at least $10 billion to the annual U.S.gross domestic product and support 70,000 jobs, including more than 6,000 in Colorado.Han said the pact is important economically and strategically. South Korea has supported the U.S. in hot spotsincluding Afghanistan and needs U.S. cooperation in deterring aggression by North Korea, he said.“It’s crucially important for strengthening the already strong relationship between the U.S. and Korea. It’s notjust jobs, not just money. It’s something more than this,” he said.Ratification of the deal had been held up by opposition to restrictions on U.S. autos, but a compromise reachedlast year eased those restrictions. That compromise didn’t address concerns about making sure Korea is opento cattle of all ages, but the Colorado Cattlemen’s Association nevertheless supports the deal.Salazar said it would help meet Gov. John Hickenlooper’s goal to expand Colorado exports 40 percent over thenext four years. Korea is Colorado’s fourth largest export market, he said.South Korea is the eighth largest buyer of Colorado hard red winter wheat, importing an average of 1.37million bushels each year, according to the Colorado Association of Wheat Growers.Canada has finished approving its own free trade deal with Colombia. “We can’t let them beat us to the punchon Korea as well,” Colorado Association of Wheat Growers President Chris Tallman said.As Korea’s economy grows, its people will want better housing, better food, and entertainment — and perhapsmore vacations to Colorado for skiing, Han quipped.Brett Rutledge, a pork producer in Yuma, said he’s looking forward to improved hog prices that he expects tosee if trade deals with Panama, Colombia and Korea are approved. “Korea by far is the prize,” Rutledge said.Green beer: Not just for St. Patty’s Day | Evan S. BennApril 21, 2011Over a plate of eggs from a free-range, hormone-free, vegetarian-fed, organic chicken, I pondered the carbonfootprint of my beer consumption.I recycle bottles and cans, sure; but is that enough to offset all the water, energy and other resources that gointo making liquid gold? page
  • 66. So I started looking into organic beers -- and I was underwhelmed. Unlike the wine industry, which in recent years has exploded with bio-dynamic and organic wines produced in sustainable ways, there are still only a relative few number of beers out there that have gone green. Whatever the reason -- not enough certified-organic hops and barley farms, or a lack of demand for organic beers -- the ones that are on the market, for the most part, aren’t extraordinary. They’re certainly not better than their conventional counterparts. “Honestly, brewing with organic ingredients does not improve, nor does it deteriorate, the quality of ourbeers,” says Brenden Dobel, brewmaster at California’s all-organic Thirsty Bear Brewing Co., in a recentinterview with SF Weekly.“The satisfaction lies more in knowing that large portions of agricultural land somewhere in North America arepesticide-free and the surrounding water is purer due to our purchasing power.”For the green-conscious crowd, I argue that it’s far more important to drink beers from environment-friendlybreweries than to seek out organic beers that may leave you unsatisfied. Here are a handful of breweries thatare doing it right:Sierra Nevada Brewing Co.The California craft-beer pioneer also is a leader in environmental practices, harnessing solar power, findingways to use half the water of other breweries its size, creating biodiesel fuel from vegetable oil used at itsbrewpub, and recycling spent grain for farmers to feed their livestock.Here’s the coolest part: Sierra Nevada now grows its own hops and barley, organically, right outside thebrewery’s front door. It uses them to produce an Estate Ale that is the rare exception to the not-better-than-conventional-beer rule.Last year’s version was one of my favorite beers of 2009 -- robust and earthy with layers of intriguing flavors.This year’s -- called Sierra Nevada Estate Homegrown Ale -- is set to pop up in St. Louis in the next few weeks.I’d venture to say it’s a safe bet for a great buy. Try one and know Mother Earth is smiling.New Belgium Brewing Co.You know that a brewery with a bicycle on its logo has to be aware of its footprint. And Colorado’s NewBelgium is. In 1999, it became the first wind-powered brewery, and the employee-owned maker of Fat Tire,1554 and the experimental Lips of Faith series constantly pushes itself and its customers to reduce their impacton the environment. Each year, the brewery donates 1 percent of its profits to Earth-conscious causes.Anheuser-Busch InBevThe world’s largest brewery announced an effort this year to become the “most water-efficient” brewer,hoping to drastically cut its water usage and carbon dioxide emissions by 2012. A-B also is striving to reach a99 percent recycling rate by that date, up from its 98 percent rate last year. The Budweiser maker produces acertified-organic beer, Stone Mill Organic Pale Ale. I don’t count Stone Mill among the premier U.S.-made paleales, but I do give A-B credit for doing its part to preserve the environment. page
  • 67. Kona Brewing Co.Last week, this Hawaii brewery released its first beer made completely from solar-generated power,Suncharged Pale Ale. Kona uses condensation gathered from its air conditioners to water its plants, and it hascontract-brewing agreements in Oregon and New Hampshire so it doesn’t have to waste beer miles shipping itsproducts from the Big Island to the mainland.Kona isn’t yet distributed in Missouri, but here’s hoping it is soon. Its Pipeline Porter is a fine example of thestyle with its dark-roasted malts that create a flavor of coffee with a touch of cream.Beer to try:Abita SOSLowdown:Louisiana’s Abita Brewing Co. is donating 75 cents from the sale of every bottle of SOS (“Save Our Shore”)to Gulf Coast cleanup in the wake of the BP oil disaster. An unfiltered pilsner brewed with wheat, this brewdelivers a clean, bright flavor.Price:About $4.50 per 22-ounce bottleWhere to find:Check out abita.comWhat’s in a carbon footprint? Depends. | Brian VastagApril 21, 2011 It’s something of a green truism: Reduce your carbon footprint. And if you can do so as you trek along the grocery aisles, all the better on this 42nd Earth Day. That was the thinking behind splashy announcements that started coming out a couple of years ago from a handful of corporations such as PepsiCo and smaller firms saying they had carbon-footprinted cartons of orange juice, six-packs of beer and other goods. Tesco, the British supermarket giant, even began slapping items with big black footprints stating the number of grams of carbon dioxide supposedly emitted whilechurning out that swig of juice or mouthful of chips.A low rating is intended to indicate a product you can eat without guilt, because its production generatedfewer of the greenhouse gases that are responsible for climate change. page
  • 68. Two years on, handicapped by uncertainties about how to calculate those ratings — or whether it’seven possible — carbon-footprinting schemes struggle to be recognized as the standard stamps of eco-consciousness that the FairTrade, Energy Star and LEED systems have become.Nonetheless, several countries have labeling schemes in the works, and U.S. proponents of labeling argue thateven flawed systems are better than none. More and more U.S. consumers crave such information, proponentssay, and in the absence of government action to reduce carbon emissions, pushing consumers toward lower-carbon choices might be the best climate change-fighting tool available.“We only need fairly small changes in consumer behavior to make a dent in the growth curve of carbonemissions,” said Michael Vandenbergh of Vanderbilt University, who advocates carbon labeling of products.So far, though, few people agree on how to measure the carbon footprint of, say, a kilogram of beef. “All thosecompanies making announcements in 2009 bit off more than they could chew,” said Rita Skank, who directs arapidly growing professional organization of number-crunchers who calculate ecological impacts of goods.Green-leaning consumers — hoping to estimate the carbon impacts of eating more vegetables and less meat,as well as activities such as choosing to ride a bicycle instead of driving — are left to supplement what littleinformation U.S. companies offer with online carbon-footprint calculators.No standard mathA recent study of carbon emissions generated by Brazilian beef cattle illustrates the difficulties in calculatingcarbon footprints. Estimated emissions vary greatly depending on how many environmental ripples areincluded in the equations.And deciding that is a matter of choice, not math.Consider: Brazilian beef raised on long-established pastures generates about 28 kilograms of carbon dioxide (orits equivalent in other greenhouse gases, such as belched methane) for each kilogram of beef under wrap atthe grocery store.But the study’s international team of authors say that this figure fails to account for a dramatic indirect cost ofBrazilian beef: the deforestation of the lower Amazon region to create grazing land for cattle.Growing demand for beef both within Brazil and for export has skyrocketed, driving large-scale deforestation.Adding the carbon dumped into the atmosphere by burning or otherwise dispatching those trees pushes thebeef figure dramatically skyward, to 726 kilograms of carbon dioxide for each kilogram of edible meat raised onnewly deforested land.When buying beef, though, there’s no easy way to tell whether the animal lived on old pasture land or new. Sothe study authors calculated an average for all Brazilian beef after accounting for deforestation. That figure is44 kilograms of carbon dioxide per kilogram of beef.Three different calculations, three different answers, all valid.“You can calculate correctly and arrive at different figures,” said study author Sverker Molander, a professor ofenvironmental studies at Chalmers University of Technology in Sweden. page
  • 69. Lack of agreement about what to include in those calculations, said Skank and other experts, is slowing thedevelopment of international standards.The uncertainties inherent in calculating carbon emissions means consumers will “never be able to tell thedifference between Coke and Pepsi,” said Christopher M. Jones of the University of California, Berkeley.Surprise insightsDespite these complexities, a few companies have worked through the calculations, turning up surprises aboutwhere in the life cycle of a product most of the carbon comes from.Take New Belgium Brewing Co. of Fort Collins, Colo., which carbon-footprinted its Fat Tire Amber Ale.First, the company figured the amount of carbon dioxide emitted to make the electricity consumed by itsbrewery. It added on employee commuting and jet travel. Widening the circle, it included impacts from waterpumping, wheat and hops growing, glass manufacturing and paperboard making. Emissions of trucks haulingthose six-packs were factored in, as was the electricity used by retail refrigerators keeping them cold for aweek. Finally, the company summed the energy costs of recycling the bottles and trashing the packaging.It arrived at a figure of 3.2 kilograms of carbon dioxide per six-pack. The surprise: Just 4 percent of that camefrom the company’s own operations. The rest was squirreled away in the chains of supply and distribution.The company then had another decision: what to do with the data. Stamping sixers with “Only 3.2 kilograms ofcarbon dioxide!” would “not really educate the consumer,” said Katie Wallace, a sustainability specialist at NewBelgium. It’s a meaningless number, floating above the heads of beer drinkers who have nothing to anchor iton or compare it with. So the company chose not to label its packages.Still, the exercise offered insights into where the company could save energy and pressure suppliers to do thesame. It also provided an “indirect” marketing boost, Wallace said, by positioning the company as transparentand forward-thinking.While U.S. companies have pulled back from labeling for now, in Japan many products already carry a carbonnumber. France will begin rolling out a similar system this summer. And international efforts to standardizecarbon-footprinting schemes push ahead, with the nonprofit World Resources Institute leading the way withits Greenhouse Gas Protocol, which began development in 1998.None of the proposed schemes, though, has “a global reach,” write Vandenbergh and colleagues in a recentessay in Nature Climate Change.Molander, though, has hit on one carbon-reducing dietary change that involves more common sense thanheavy math. While he hasn’t run the numbers, Molander is convinced that a local source of meat generatesmany fewer greenhouse gases than the Brazilian beef he studied.There’s another benefit, too: “I think the lambs from my father-in-law are quite tasty.” page
  • 70. Jaguars draft, Tim Tebow, Chris Farley, The Beatles and more | Hays CarlyonApril 25, 2011Simple ThoughtsFlorida cornerback Janoris Jenkins obviously needs help. He’s been arrested three times as a Gator and twice inthe last few months. It’s obvious none of Florida’s coaches can reach him.But, I have just the guy. His name is Matt Foley. He’s a motivational speaker who lives in a van down by theriver. Here’s a sample of his work.***Roger Goodell had better be ready to get a vicious response from the New York crowd in Radio City Music Hallon Thursday night when he announces the opening of the NFL Draft. This will be his first public appearance infront of a large audience since the lockout began.He might as well come out in a Red Sox cap, sporting a Kobe Bryant jersey with Dallas Cowboys sweatpants,holding a sign that reads “New York is a joke.”The booing could continue throughout the night. Goodell has to go to the stage at least 33 times. You could seea pinch commissioner by pick 17.***If you’ve never tried Fat Tire beer, put that at the top of your list. It’s an amber ale brewed by New Belgium inFort Collins, Col. Fat Tire can be difficult to find here, but keep an eye out. Everyone I’ve introduced it to hasenjoyed it. Thusly, I declare this tested tip as ready to be passed on to you, faithful reader. Enjoy.***Jim Larranaga? Really, Hurricanes? Is this 2006? The former George Mason coach is now guiding the Miamimen’s basketball team. Larranaga is a quality coach, but he’s 61. That’s a little on the old side to be building aprogram. Plus, for all he’s accomplished, Larranaga has never coached in an elite conference like the AtlanticCoast. It’s hard to believe the ‘U’ couldn’t pluck an up-and-coming coach.Miami hiring Larranaga reminds me of a scene in the Adam Sandler film “Big Daddy.” The girlfriend of Sandler’scharacter leaves him for a much older guy. This dumbfounds Sandler, who demands an explanation.Ex-girlfriend: “He has a five-year plan.”Sandler: “What is it? Don’t die.”*** page 0
  • 71. If I’m the Jaguars, the one player I don’t want Indianapolis to snag is Alabama running back Mark Ingram. Heeasily could fall to the Colts, who have the 22nd pick. Ingram would give Indy the physical running back thatoffense has sorely lacked and take some pressure off of Peyton Manning. Ingram has great speed throughthe hole. He won’t break any 60-yard runs, but he’ll have a bunch in the 10-15 range. The Colts could alwaysaddress the line in later rounds.***April 29, 2011Fat Tire MentionFull story not available. page 1
  • 72. May 4, 2011Drink This: Le Terroir by New Belgium Brewing Co. page 2
  • 73. Beer connoisseur? This trip’s for you | Josh NoelMay 5, 2011 In Denver, the air is clean and the skiing is great, but do you know what really inspires fervor around here? Beer. According to the Boulder-based Brewers Association, Colorado is the state with the second-highest number of breweries in the nation – 103. When I looked at a map and saw that the majority are concentrated on the Front Range, especially the 70 miles between Denver and Fort Collins, an idea flashed: road trip. Careful not to run afoul of the law, my drinking partner and I tackled 13 breweries and one amazing beer bar in four days. We assembled our list based on interviewswith experts, chats with friends and by following our thirsty muse. It’s not a comprehensive list of all there is tosip out here, but it sure made for a fun four days.Denver1. Great Divide Brewing Co., 2201 Arapahoe St.: We started with a bang, because this ended up being oneof my favorite spots. A sleek, cozy tap room serving up fresh, dynamic beer; everything we sipped burst withflavor, be it light or dark. Go here.2. Falling Rock Tap House, 1919 Blake St.: A bar, not a brewery, but any beer geek will tell you this is one ofthe best in the country. The motto is “No crap on tap” – quite a promise, with 94 taps. As far as we could tell,promise kept.3. Wynkoop Brewing Co., 1634 18th St.: Founded in 1988 by a group that included current Colorado Gov. JohnHickenlooper, this is one of the granddaddies of Colorado beer. These weren’t the best suds we tried, but stillworth a visit.4. Bull Bush Pub and Brewery, 4700 Cherry Creek South Drive: Some of the best beer you’ll ever have withpub food. Its imperial stout beat out 112 other entries to win gold at the 2010 World Beer Cup.Aurora5. Dry Dock Brewing Co., 15120 E. Hampden Ave.: Relatively new to the scene, but already has a ferventfollowing with an admirable array of year-round brews and astounding fleet of seasonals. Who knew drinkingin a suburban strip mall could be so fun?Boulder6. Avery Brewing Co., 5763 Arapahoe Ave., Unit E: Another favorite of mine. The recently rehabbed tap roomis a fine place to listen to music, play board games and drink some of the boldest, spiciest and most interestingbeer on the Front Range.7. Twisted Pine Brewing Co., 3201 Walnut St.: Old-school Colorado charm and a mellow place. A solid, ifunspectacular, roster of beers. page
  • 74. 8. Mountain Sun Pub Brewery, 1535 Pearl St.: This place is Boulder – the old hippies, the Teva-ed yuppiesand boisterous college kids all drinking some of the best and most consistent beer we had on our trip.9. Boulder Beer Co., 2880 Wilderness Place: Founded in 1979, it claims to be the state’s oldest microbrewery.Though the youngsters have bested it – I thought all the beer here tasted similar – I respect history.Longmont10. Oskar Blues Brewing Co., 1800 Pike Road: It’s best known for leading the canned craft beer craze, but atthe tap room inside the brewery, what’s in the cans is what counts. Dale’s Pale Ale is a cult favorite, but don’tignore Ten Fidy imperial stout, imperial red ale Gordon and whatever special one-off is on tap.11. Left Hand Brewing Co., 1265 Boston Ave.: The consistency and quality make it a must.Fort Collins12. The Fort Collins Brewery, 1900 E. Lincoln Ave.: Outshone slightly by the two bigger boys in town (seebelow), but more than holds its own in a lime-green-and-wood-walled taproom where you can spend hoursdrinking the well-balanced brews.13. Odell Brewing Co., 800 E. Lincoln Ave.: In a comfortable taproom, this brewery serves almost 20 beers;even the least impressive was good.14. New Belgium Brewing Co., 500 Linden St.: I won’t say we saved the best for last, but we did save thebiggest; it’s the nation’s seventh-largest brewery. We drank our way through the daring Lips of Faith series in alovely tiled taproom deep into the afternoon, more than a bit sad that our tour was at its end.I was about three sips into a boozy, four-city, 13-brewery tour of this beer mecca when I got a warning.Troy Barker, a 31-year-old bartender from Laramie, Wyo., also once had grand, thirsty plans for Colorado’sFront Range, the flat land just east of the Rocky Mountains that is home to a bunch of breweries churning outstrange and exciting beers.He and his people were quickly thwarted.“It was, uh, the alcohol content,” Barker said, slugging down a pitch-black stout at Great Divide Brewing Co. inDenver, a brewery that BeerAdvocate magazine ranked seventh on its 2009 list of “All-Time Top Breweries onPlanet Earth.”“We got too drunk,” clarified his female friend.The Napa Valley of beer? The Munich of the West? They like to say both out here. And it could well be true.The state has the second most breweries in the nation and fifth most per capita.How that came to be is an oft-examined question, and the most common answer is this: Many Front Rangeresidents aren’t from the area. They converge here in search of the mountains, a laid-back lifestyle and life’sfiner things – like making and drinking good beer.So with a vague plan of the breweries (and one bar) we wanted to hit, my drinking partner and I began atGreat Divide Brewing Co. Bluegrass played on the speakers, and the warm, grassy smell of hops filled the air.We each tried the allotted four free (and healthy) tastings of what was on draft and in bottles before I settledon a Yeti, the thick, dark stout the brewery is best-known for.“Do you want the regular Yeti, the Oak Aged or the Espresso Oak Aged?” the bartender asked.I went with the Espresso Oak Aged, and it was delicious – thick and rich, with the expected coffee notes. page
  • 75. We journeyed on to Falling Rock Tap House, which is a bar, not a brewery. It was our only digression because,as one beer expert told me: “There are five or 10 great beer bars in the country. That is one of them.” FallingRock was dark, cool and full of wood: the bar, the floors, the tables, the walls.The real draw is the regularly rotating 94 taps. The motto is “No crap on tap.”We made a quick stop at another downtown place, Wynkoop Brewing Co., which claims to be Denver’s oldestbrewpub. We slugged down Patty’s Chile Beer – a light, low-alcohol beer made with Anaheim chilies andsmoked ancho peppers. On we went to Bull Bush Pub and Brewery, a British-style pub. Open since 1971, Bull Bush has brewed its own beer since 1997.I sank my teeth into a beer sampler – six beers for $6. Most breweries offer a sampler, and it is an effective wayto survey the landscape. But then our waitress brought only three short glasses.“We used to bring them out all at once,” she said, “but they felt people weren’t savoring them and weregetting confused about what was what. This way, it slows people down.”Speaking of slowing down, it was time for us to do the same. But first we headed to the nearby suburb ofAurora to sip at Dry Dock Brewing Co., which won national Small Brewing Company of the Year at the 2009Great American Beer Festival. We tried yet another sampler and walked out with a growler of a beer I neverexpected to buy: Apricot Blonde. It was maybe the best fruit beer I’ve ever had.And if you wondered, yes, Coors is also on the Front Range. But Dry Dock’s men’s room says all you need toknow about how it is regarded in these circles: A Coors tap handle doubles as the flush on the urinal.Day 2 began 30 miles away, in Boulder, land of college kids, Subarus and at least a dozen breweries. Not badfor a town of 100,000. We started at Avery Brewing Co., where the wood-beamed taproom had the feel of anEnglish cottage. It was 12:30 p.m., and we were the only two people in the taproom. We felt like a couple ofdrunks.As we sipped through the White Rascal (a Belgian wit), the New World Porter (surprisingly hoppy) and theSalvation Belgian golden (my favorite), the room filled. By 1:30 p.m. about 20 people were there, and inanother hour, about 40. Some of them brought their babies, a common sight in Front Range taprooms.We next headed to Twisted Pine Brewing Co. It was one of the smallest breweries we visited, with distributionin just four states. Tie-dyed shirts for sale hung on the wall, and a bumper sticker on the cooler behind the barread, “It’s not the size of the brewery, it’s how you use it.”We tasted a raspberry wheat beer, an espresso stout, something with orange and mead, and our second chilibeer. Then the bartender poured a concoction of his own – the chili beer mixed with the stout – and that wasthe best thing I had there.We wound up the night at Mountain Sun Pub Brewery, a revered brew pub on Pearl Street. Mountain Sunhad five of its own stouts on tap. We tried them all and settled on the chocolate cherry stout.The next morning we found hearty breakfasts and headed over to Boulder Beer Co., which, founded in 1979,stakes a claim as the state’s oldest microbrewery. Unfortunately, the beers had a middling similarity. Or was itus? page
  • 76. Worried that our taste buds were shot, we booked it up to Longmont for Oskar Blues Brewing Co. and itstaproom, which was the only one we visited that was inside the brewery itself. All that stood between us andthe giant steel tanks were short aluminum walls. We asked about the beers and the difference between twothat were listed as imperial pale ales. An employee spent five minutes explaining that Gordon is a heavilyhopped double red and that Gubna is an imperial India pale ale, invoking hop varieties, malt, gravity andseveral terms that flew over my head.“So you’re a brewer?” I asked.“No, I’m in packaging,” he said. “You should hear the brewer!”Next we went to Left Hand Brewing Co. We were working through a flight when a guy in a green Left Handjacket, a brewer there, started drinking next to us. Like many brewers, he went big: the Russian Imperial Stout.Bryce Troy, 55, had once played bassoon for the Tucson Symphony Orchestra. He was glad to have found hissecond career with Left Hand, he said.“This wasn’t around when I was younger,” he said. “It was all Budweiser and Coors back then.”I can’t lie. On Day 4, we were starting to drag. But after a long drive along the lip of the Rockies, we poweredthrough to Fort Collins.We started at the Fort Collins Brewery, where the walls are lime green, the beer is nicely balanced, and yetagain, people showed up with kids (who drank apple juice). On we went to Odell, where we got 10 samplesbetween us. A table away, two young couples from Wichita, Kan., were in the midst of the exact same kind oftrip.“If I can give anyone advice who is going to do this, it’s don’t get hammered the first place you go,” said RyanRohlman, 27.“And eat a good breakfast,” said Michael Miller, 24.It was only appropriate that we ended at New Belgium, a brewery that has set the standard for craft beersuccess. Founded in a basement in 1991, it has become the nation’s seventh-largest brewery on the strength ofits Fat Tire amber ale and more daring offerings, like its Lips of Faith series.We decided to take New Belgium’s tour, which brought us through a modern facility full of natural light. Theypoured us a Belgian double that was a recent seasonal, a wood-aged sour brown ale, some Fat Tire bottledthat day, and their Blue Paddle lager.My companion and I lingered in the taproom until we were the last ones there. And after four days, 13breweries and one bar, we spent the next few days getting reacquainted with another important beverage:water.Tips for the beer tourist•Drink small. Most breweries offer free or reasonably priced samplers. It’s a way to try many beers and styles.•Ask. Most brewery bartenders are happy to discuss the beer they serve. Use their expertise.•Keep your mind open. Dark beers aren’t your thing? Fruit beers are for wimps? Odds are a brewery canchange your mind.•Be smart. A designated driver is a great way to go.•Consider a tour. If you don’t have your own designated driver, brewery tours are available, such as one fromBrewery Buzz in Denver or Boulder. page
  • 77. On the Hot List this week: Clips of Faith in Forest Park | Evan BennMay 13, 2011Hopped up on MoviesNew Belgium Brewing’s Clips of Faith movies-and-beer tour is 7:30 p.m. Thursday at Forest Park’s World FairPavilion. Screen short films and choose from a variety of beers, including a new India pale ale that high schoolteacher Pamela Harris of St. Louis helped brew.MayDay! Mayday!Ronald McDonald leads the annual Annie Malone May Day Parade, which steps off at 1 p.m. Sunday from 20thand Market streets downtown. The parade will lead to a free Blues Fest at Kiener Plaza from 4 to 6 p.m.The Captain’s CallingPaddy O’s in Soulard is throwing a party Saturday with special rum drinks to celebrate Captain Morgan’sbirthday. (He’s old — like 376.) 10 p.m.-1 a.m. Free.A big block partyThe charming south St. Louis neighborhood of SoHa (that’s Southampton) celebrates Macklind Days from 11a.m. to 8 p.m. Saturday with a “kids krawl,” pie-baking contest, washers tournament, live music and more.Free. macklindbd.com.Clear the airLearn how to breath easier at the annual Clean Air Festival featuring music, interactive exhibits and free frozentreats from Ted Drewes. 11 a.m.-1 p.m. Thursday in Kiener Plaza. Free. cleanair-stlouis.com.An Open Letter To Frommer’s From The ‘Napa Valley of Beer’ | Michael HumphreyMay 14, 2011Dear Charis Atlas Heelan,Let me begin with a compliment. Your slideshow “The World’s Best Citiesfor Beer” on Frommer’s website is one of the more relevant travel piecesI have ever read. A bold statement, sure, but as the Australian writerHenry Lawson once noted, “Beer makes you feel the way you ought tofeel without beer.” And this is especially true while on vacation.Your list of 14 cities is largely quaffable. Munich, Dublin, Prague — who’sgoing to argue with those? Hanoi, Melbourne, Mexico City — nicesurprises and I will sip there as soon as possible. page
  • 78. I mention Lawson specifically, because it seems you are also Australian. And though it appears you’ve lived inthe States, I can certainly understand how you might have missed a key beer spot here. Fort Collins, Colorado.It just so happens to be my hometown, full disclosure. I live in the land of beer. And you need to come hereright now, so that you can verify my claims and then amend your list.The Front Range, where the Great Plains cedes its fields to the Rockies — most notable for Denver andBoulder — has been dubbed “The Napa Valley of Beer.” Keeping count of the number of breweries here is achore — it’s probably more than 50 now. Our Governor founded a brew pub. Colorado has the second mostbreweries in the United States, the great majority of which make small-batch craft brews. The Seattle Timeswrote recently:How that came to be is an oft-examined question, and the most common answer is this: Many Front Rangeresidents aren’t from the area. They converge here in search of the mountains, a laid-back lifestyle and life’sfiner things — like making and drinking good beer.I grew up in the Front Range, but it took returning recently to appreciate our status. And if the Front Range isa band of golden brews, the northern edge of that chain — Fort Collins — is its purest link. New Belgium is ourmost famous beer-maker, home of Fat Tire, and the seventh largest brewery in the United States, according toBeer Info.It is from this spot, at New Belgium’s tap room, where I will make my case in narrative form.Last Saturday, at approximately 4:30 p.m., I arrived at New Belgium, where I ordered two growlers for a partythat night: Front Range IPA, a three-hop stinger, and Drew’s Ale, a Czech-style dark ale created by an intern atthe brewery. After packing those in my car, I drove 7/10 of a mile to Odell Brewing Co., my personal favorite,where I got growlers of Easy Street Wheat and Town Pump Pail Ale, which is specially brewed for Odell’s taproom. I drove 2/10 of a mile, less than 30 seconds, to arrive at Fort Collins Brewery for two more growlers (itwas a large party, I promise): the hoppy-as-heck Rocky Mountain IPA and the king of dessert beers, ChocolateStout. Then I had a long drive, 9/10 of a mile to Funkwerks, a brewery that specializes in fruity and freshSaison-style beers. There I got the classic Saison growler and headed home by 5:30 p.m.I didn’t, but I could have, started or ended the trip at Equinox, which began as homebrew supply store and hasmorphed into a cafe-style tap room with a surprisingly wide variety of delicious beers. And/or Cooper Smith, aclassic brewpub. You have to know when to say when here.This was not a normal Saturday. But all of these tap rooms await within a 2-mile radius of each other. Easilywalked or biked, tasted in moderation for either free or very cheap, with a backdrop of the beautiful foothillsthat line the western edge of town. You mentioned a special occasion in several slides, so consider theColorado Brewers’ Festival is this June.But let’s say three American towns was your cutoff. Fine. You named Portland to your list and there I cannotargue. Milwaukee is a nice town with an old brewing history, so okay. And I’m not trying to get in a fight withPhiladelphia (but between you and me, ix-nay on the iladelphia-Phay as a eer-bay own-tay.)Charis, here’s my offer. I have a guest room and an extra bike. Come to Fort Collins, let’s saddle up, and youtell me whether we don’t belong on that venerable list you created. I make this offer not because I have anyfinancial interest in our beers, but as Lawson wrote, “One of the beauties of human nature is the fulfillment ofits duty to the stranger.” page
  • 79. May 15, 2011Travel Alert: Best Airport Food Across the U.S.Sluggishly slow ticketing lines, airport security...and a great meal? Food Wine’s ultimate airport diningsurvival guide features the best places to eat and drink in airports around the country, from Carolina-stylebarbecue in Charlotte and fresh sushi in San Francisco, to the culinary juggernaut that is Terminal 5 in NYC’s JFKairport (a brasserie, a tapas joint and yakitori).Looking for interesting pit stops on the road? Check out the world’s weirdest restaurants and amazing pizzasacross the U.S. for tasty ideas.Number 15. Denver International Airport New Belgium Hub (photo) The Denver airport has half a dozen taverns featuring the state’s microbrewed beers. This artsy bar and grill serves whole-wheat pancakes for breakfast, but also chicken sandwiches and oversize salads to pair with Fat Tire Amber Ale and other award-winning beers from New Belgium, a Fort Collins, Colorado brewery (Concourse B, Gate 80). Tamales by La Casita Also at DIA is this branch of a three-decades-old Denver favorite, which started as a supercheap take-out spot for red chile-and- shredded pork or green-chile-and-cheese tamales (Concourse C food court). page
  • 80. More craft beers sold in cans | Tom DaykinMay 16, 2011 For decades, the pffsst sound that comes from popping open a can of beer usually meant the drinker was about to imbibe a mass-produced brew like Budweiser or Pabst Blue Ribbon. Higher-priced craft beers, made in small batches for those seeking something outside the mainstream, were available in bottles only. But a growing number of craft beers, including some made in Wisconsin, is being sold in cans, as brewers look to cut packaging and delivery costs, while finding a place at outdoor parties and other events where cans are preferred to glass bottles.“It’s just a convenient package,” said Jeff Hamilton, president of Glendale-based Sprecher Brewing Co.Sprecher is among Wisconsin’s oldest craft brewers, defined by the trade group Brewers Association as small,independent companies that use traditional brewing methods.Sprecher this month becomes the latest Wisconsin craft brewer to sell its beer in cans, with its Special Amberbrand.That comes one year after Milwaukee Brewing Co. began selling two of its brands, Louie’s Demise and FlamingDamsel, in cans. Others selling canned craft beer include Stevens Point Brewery, which has begun putting someof its specialty brews in cans, and Middleton-based Capital Brewery Co. - Wisconsin’s second- and third-largestcraft brewers behind No. 1 New Glarus Brewing Co., which does not sell its beer in cans.“We’re really big on cans. We love them,” said Jim McCabe, Milwaukee Brewing president. His company thissummer plans to launch two new brands in cans only: Godzilla, an Asian-spiced wheat beer, and Monkey Paw,an English-style ale.By selling beer in cans, craft brewers reach certain venues - such as golf courses and baseball stadiums - whereglass bottles are discouraged, or even banned. Canned beer appeals to drinkers going to outdoor events, liketailgating and picnics. page 0
  • 81. Also, convenience stores sell most of their beverages in cans or plastic bottles, not glass bottles, Hamilton said.That opens up a new sales channel for packaged craft beer, which is typically sold through liquor stores andsupermarkets.Finally, canned beer is cheaper to package and ship than bottled beer. Aluminum is a lighter material, and acan amounts to one piece of packaging. With a bottle, a cap is added, and a label is attached, said Carl Nolen,Capital Brewery president.Capital’s packaging and shipping costs for canned beer are about half the costs for bottled beer, Nolen said.The price of canned beer reflects those cost savings.At Milwaukee-area Pick ‘n Save supermarkets, Leinenkugel’s Summer Shandy was recently selling at $9.69 fora 12-pack of cans, compared to $11.79 for bottles. (Beers made by Chippewa Falls-based Jacob LeinenkugelBrewing Co. are considered craft brews by some drinkers, but the company’s ownership by MillerCoors LLCmeans it doesn’t meet the Brewers Association’s definition of craft).52% sold in cansStill, despite the advantages, only 3% of the nation’s craft beer was sold in cans in 2010, according to theBrewers Association. Within the overall market, which includes mass-produced brands such as Bud Light andMiller Lite, 52% of beer is sold in cans, according to The Beer Institute.Canned beer is viewed by some craft brew fans as inferior to bottled beer, McCabe said. But that reflectsperception, and not reality, he and other brewers say.One complaint is that cans supposedly add a metallic taste to beer.But that view may be linked to people drinking beer directly from a can, which reduces the drinker’s sense ofsmell of the beer’s aroma - which affects the taste, McCabe said. If possible, drinkers should pour the can ofbeer into a glass, he said. McCabe acknowledged that most people who drink canned beer aren’t used to thatroutine.“You don’t typically see people take a tall boy of Pabst and pour it out,” said McCabe.Also, beer cans use a coating to eliminate metallic flavors, according to the website craftcans.com, which toutscanned craft beer.Brewers say cans do a better job than bottles in preserving the freshness of beer.That’s because cans completely block out light, which can hurt the taste of beer, said Joe Martino, operatingpartner at Stevens Point Brewery. Even colored glass allows some light to penetrate the bottle.Also, cans are sealed tighter than bottles, which can allow oxygen to seep in through the attached caps, saidHamilton.More going with cansHamilton says most craft brewers have largely stuck to bottles in part because the companies start small, andoften buy used equipment. Used bottling lines, he said, are easier to find than used canning lines. page 1
  • 82. But a growing number of craft brewers are putting their products in cans, with that count reaching around 120of the nation’s 1,759 craft brewers, says craftcans.com. The list includes some of the nation’s better knowncraft brewers, such as Magic Hat Brewing Co., Sierra Nevada Brewing Co., Redhook Brewery and New BelgiumBrewing Co., the maker of Fat Tire Amber Ale.Also, some craft brewers, most notably Oskar Blues Brewery, produce only canned beer. The growingpopularity of Oskar Blues Brewery’s flagship brand, Dale’s Pale Ale, has helped build acceptance among craftbeer drinkers for canned beer, said Hamilton and McCabe.“That showed that hoppy beers could be in a can,” McCabe said.Both Milwaukee Brewing and Sprecher have installed canning lines. At Sprecher, where root beer also is beingcanned, that investment totaled over $100,000, Hamilton said.Some brewers, however, find it’s more efficient to outsource the canning operation. Capital Brewery, whichships beer to Stevens Point Brewery to be canned, has sold its Wisconsin Amber in cans since 1996.“We were selling cans when cans weren’t cool,” said Nolen.More recently, Capital has included canned beer with three new product launches: Island Wheat, in 2006; U.S.Pale Ale, in 2007, and Supper Club Lager, in 2010. Canned beer now makes up 13.4% of its overall sales, whichincludes draft beer sold in kegs.Stevens Point has long sold its Point Special Lager in cans, and over the past two years has added its AmberClassic, Cascade Pale Ale and Nude Beach Summer Wheat brands to the canned beer lineup, Martino said. Thisyear, Stevens Point plans to roll out its Oktoberfest and 2012 Black Ale in cans.Meanwhile, Stevens Point has landed canning contracts with other craft brewers, including Dave’s Brew Farm,based in rural Wilson, about 40 miles northwest of Eau Claire.Owner Dave Anderson launched his first brand, Brew Farm Select, in cans in the fall of 2009. Along withkeeping beer fresher, and reducing costs, cans are easier to recycle than bottles, Anderson said. That’sappealing to a company that bills itself as a “sustainably-based brewery.”“It was a natural fit,” Anderson said. page 2
  • 83. A Gender-Neutral Beer? Carlsberg’s Attempt to Woo Women | Tom RotunnoMay 20, 2011Beer has long been presumed to be the domain of men. The dozens of commercials aired during sportingevents by brewers only helps to promote the stereotype of beer being solely a man’s drink. Then there are the statistics. In the most recent Gallup Poll on US drinking habits, only 27 percent of women named beer as their preferred drink. Wine was the top choice at 48 percent. As for men, beer was the top drink (54 percent) followed by liquor (22 percent) and wine (17 percent). While 27 percent might not seem like much at first glance, consider the fact that in 2009 just 6 percent of women listed beer as their top drink. There’s no doubt that more and more women are putting down the wine glass and picking up a bottle of beer.The recent growth of the craft beer industry is often credited with bringing more consumers—both men andwomen—into the category.As the craft beer industry celebrates American Craft Beer Week (with more than 800 events in all 50 states), itis worth noting craft brewers are also helping to blaze a trail for women within the industry. A small samplingincludes Kim Jordan, the CEO of New Belgium Brewing; Deb Carey, the founder of New Glarus Brewing; GwenConley, the quality assurance manager at Flying Dog Brewery; and Julie Johnson, the editor of “All About Beer”magazine.Now Danish-based brewer Carlsberg is looking to speed up the trend by offering a gender-neutral beer.They are rolling out a beer they say is “intended for modern women and men, who appreciate a refreshingtaste delivered in a stylish design.”It’s called “Copenhagen” and the look of the label is more akin to designs found on wine bottles than anythingtypically seen in the beer aisle. For Carlsberg execs, that’s exactly the point.“We can see that there are a number of consumers, especially women, who are very aware of design whenthey choose beverage products,” the company writes on its Web site.“There may be situations where they are standing in a bar and want their drinks to match their style,” saysJeanette Elgaard Carlsson, International Innovation Director at Carlsberg. “In this case, they may well reject abeer if the design does not appeal to them.”While the brew is gaining attention for its gender-neutral design, it will of course live or die on its taste. page
  • 84. “Many young people aren’t keen on the bitter aftertaste of beer,” says Carlsson. “Here our surveys show thatwith Copenhagen we have created a highly drinkable beer with a balanced taste—a real alternative to whitewine and champagne.”If Copenhagen marks the first step towards gender-equality in the beer world, sadly U.S. women will have to sitthe Copenhagen revolution out. While the beer is set to be released in Denmark later this year, and the rest ofEurope and part of Asia in 2012, Copenhagen isn’t currently scheduled to come to the US anytime soon.5 Great Ways To Get People To Ride Bicycles To Work | A.K. StreeterMay 20, 2011It’s Bike to Work day! But in light of some rather gloomy statistics about who’s actually getting on bikes in arecent report by John Pucher and Ralph Buehler, we thought it might be great to highlight some of the mosteffective ways out there to get more men, and also more women and more children riding. And it’s not all aboutmoney, though some of the most effective methods do come down to dollars and sense. 1.Give Them A Bicycle. Most of us assume that everybody has an old, beat up, slightly rusted bike somewhere in our basement, storage unit, or garage. And most of us probably do. But who wants to ride that to work? A number of companies have given their employees bicycles to encourage them to ride- last year IKEA gave its U.S. employees a silver, blue, and yellow striped bike for Christmas. Nabisco in Los Angeles has in the past given commuting employees a bike after six months of pedaling to work. But the best? Fort Collins, Colorado-based New Belgium Brewing gives employees a snazzy cruiser bike on their first anniversary of work (as an employee- owned company, that first birthday is also the moment an employee gets his or her company stock). Each year, production artist Ryan McKee helps make the bikes - from Schwinn, Streamline, and Felt - look distinctive so that every year is a “limited edition” special bike employees are happy to ride. 2. Give Them $ To Bike. The Federal Bicycle Commuter Act has been in place since 2009. The Act allows employers to offset the costs of bicycle purchase, improvement, repair, and storage for employees at the rate of $20 per month. The employer has some leeway in setting up the program. Bike commuters are not allowed to receive transit or parking benefits in addition to the bike benefit. While double dipping wouldn’t be right, itseems like making cyclists opt out of transit benefit, which can be more generous, is a serious drawback of thebill. page
  • 85. 3. Give Them More $$ (Or Something Better). Today, Portland advertising agency Wieden + Kennedy will announce their “W+K Cycling” program. Instead of cash, in the first month the bike at least 50% of the time, W+K will give bike commuters a $50 gift certificate to Levi’s, Target, Nike, or local Portland bike store the Bike Gallery. Also, these cyclists will be put in a pool eligible to win the big prize of a $200 gift certificate to the Bike Gallery that W+K will match with a $100 contribution to non-profit Village Bicycle Project and $100 to the non-profit of the winner’s choice. W+K estimates it has about 40 full-time commuters out of 600 employees, and would like to increase that number. Though these gift incentives are generous, they will likely cost the company less than setting up and administering Bicycle Commuter Act subsidies would, and are more in keeping with W+K culture, the company said. 4. Welcome $5 Per Gallon Gas. We’ve already breached $4 per gallon gasoline in many states, and that has effected the driving habits of U.S. motorists - which somewhat paradoxically, means $5 gas any time soon is less likely, as drivers driving less presses demand and prices downward. But John Pucher of Rutgers says $5 per gallon gas would be a most effective stick, that many Americans would respond to, getting out of their cars and onto their bikes. In fact, lots of news reports (here, here, and here) are already linking rising bike sales to higher prices at the pump. 5. Create Bike Trains. In 2010, Kiel Johnson decided to make his own job - he wanted to get more kids (and their parents) cycling. He started what he called a bike train at Portland Beach Elementary, and quickly got scores of parents and kids riding bikes together in a pack to school in the mornings. Nine schools in Portland now have bike trains, and Johnson aims to have a bike train at every school.Bike trains get kids riding - which considering that the number of kids biking in America has actually dropped, is apositive thing. It’s true, they aren’t strictly bike-to-work commuters - not yet, anyway! page
  • 86. The 2011 Eat Like a Man Grilling Awards | Evan S. BennMay 26, 2011 The New (Bottled) Summer Beer: New Belgium Somersault New Belgium beers like 1554, Ranger IPA, and stuff from the brewery’s experimental Lips of Faith series are in heavy rotation in my fridge. But one I could never wrap my taste buds around was Skinny Dip, a relatively low-alcohol, low-flavor ale that was this Colorado craft brewery’s answer to the light-beer craze a few years back. Good thing, then, that as of May Skinny Dip’s been replaced in the New Belgium arsenal by a brand-new summer seasonal, Somersault. Gently spiced with apricot and ginger, it’s the ultimate six-pack to bring to any summer cookout.Choosing the best canned beer (or two or three) | Scott NyergesMay 30, 2011With the Memorial Day weekend (unofficially) kicking off the start of summer, we decided to turn our mindstoward summertime activities... like drinking beer.There’s plenty of good beer to be had in bottles, but for a long time, canned beer got a bad rap as cheap,yellow and not particularly good. The craft beer movement of the past decade or so has changed thatperception. True, you can still find plenty of cheap canned beer, but you can also find quality brews fromsmaller breweries that will rival any decent bottled beer.Criteria for choosing the best canned beerTo narrow the field and make the review process a little simpler, we established a few simple rules. No big-name brewers. No cheap beer in a can. After some initial research, we also decided to limit ourselves toreviews by mainstream print and web media and a few reliable special-interest sources. Regular readers knowthe premium we place on user reviews, but as is the case with other food-related posts, consensus page
  • 87. rarely emerges -- as discussion threads at Chowhound and the Beer Advocate reveal. One brewer of canned beer stands out Although critics don’t always recommend the same brew, a majority of the sources we consulted agree on one thing: craft brewer Oskar Blues of Lyons, Colo., makes more highly rated canned beers than anyone else. Not too surprising, given that they claim to have started the whole craft-beer-in-a-can movement with their Dale’s Pale Ale about 10 years ago. In fact, Oskar Blues brews are only available in cans, and numerous reviewers sing the praises of their beers. The most popular is Dale’s Pale Ale, a 6.5% ABV brew that the brewer describes as having a “hoppy nose, assertive-but-balanced flavors of pale malts and hopsfrom start to finish.” Dale’s earns high praise from The New York Times, which named it the best American paleale, as well as Esquire and Details, and it’s also collected its share of honors at competitions like the nascentAmerican Canned Craft Beer Festival. Our favorite review, however, comes from Fox News, which declares,“Even if you don’t agree with the New York Times on anything else, they got this one right.”Other Oskar Blues brews are singled out -- though not as often -- by reviewers. Tracy Howard of Imbibemagazine recommends both the Old Chub Scottish-style Ale and the monster Ten Fidy Stout, which packs awhopping 10% ABV, while Backpacker Magazine editors recommend other brews.Two other canned beer favoritesTwo other beers earn repeated praise -- though not as much as Dale’s does -- from reviewers. Fat Tire, brewedby the New Belgium Brewing Co. of Fort Collins, Colo., has been a favorite of craft-beer fans since 1991, thoughit’s only been available in cans for a couple years. The brewer describes Fat Tire (5.2% ABV) as “toasty, biscuit-like malt flavors coasting in equilibrium with hoppy freshness,” and critics at Esquire say the can actuallyenhances the beer’s flavor. Editors note, “Fat Tire tastes crisper, and you start to notice things about it, like itshint of sweet caramel, that explain why it’s so popular.” Kudos also come from Epicurious, Bon Appetit andImbibe.Beer drinkers seeking a lighter brew would do well to try Pennsylvania-crafted Sly Fox Pikeland Pils, which alsogarnered a couple recommendations. This German-style pilsner is lighter in alcohol (4.9% ABV) than Dale’s orFat Tire, not to mention less full-bodied. Esquire describes it as “aromatic, crisply flavorful, pleasingly bitter,and dry enough to slake the greatest thirst.”A few others to considerThough they only received a few mentions from reviewers, a couple other canned beers earned praise:Minneapolis-based Surly Brewing’s CynicAle is a 9% ABV Belgian-style beer that Esquire describes as “light andcrisp and perfect for summer.” On the other end of the spectrum, Maui Brewing’s CoCoNut Porter is a 6% ABVbrew that Imbibe describes as “all of the flavors of a gooey German chocolate cake--from a can.” In a good way.What’s your favorite craft beer in a can?Of course, just because a bunch of professionals say a certain canned beer is best doesn’t mean it’s yourfavorite brew. Will you be cracking open a cold one this Memorial Day weekend, and if so, what’s your cannedbeer of choice? page
  • 88. June 3, 2011The 10 Biggest US Craft Breweries 3. New Belgium Brewing Co. Annual sales: 583,160 barrels Share of segment: 6.40% Change in share: +0.60% The third largest craft brewery in the country is the New Belgium Brewing Co., located in Fort Collins, Colorado. Founded in 1991, the brewery began when Jeff Lebesch decided to take his passion for home brewing to a commercial level. Fat Tire, the company’s flagship beer, originated from a bicycle trip Lebesch took through Belgium from brewery to brewery, and the icon of a bicycle isalso displayed in company logos and labels. The company’s beers are distributed in 19 different US states. **This article was on the Denver Business Journal’sStep outside for entertainment options | L. Wayne Hicks Cultural Attache blog.**June 3, 2011The place to see movies, enjoy art and hear live musicalperformances around metro Denver this summer is outdoors.The Denver Film Society has 11 more films in its Film on the Rocksseries at Red Rocks Amphitheatre: “Footloose” (June 6), “ScottPilgrim vs. the World” (June 14), “A Fish Called Wanda” (June 22),“Edward Scissorhands” (June 28), “Top Gun” (July 5), “PineappleExpress” (July 12), “Twilight” (July 20), “The Goonies” (July 15),“Terminator 2: Judgment Day” (Aug. 1), “Jurassic Park” (Aug. 8) and“Stop Making Sense” (Aug. 15). page
  • 89. A performance by a popular local band precedes each screening. The band performs at 7 p.m., and the moviestarts about 9 p.m.Go to Facebook.com/FilmOnTheRocks to buy tickets ($12 for general admission).New Belgium Brewing of Fort Collins is bringing its Clips of Faith film tour to Boulder for the first time. Theoutdoor screening of independent films is slated for 7:30 p.m. June 24 at Central Park and 13th Street.This is the second year for the film festival, which will travel to 18 cities this summer and fall. The money raisedfrom each stop goes to a local nonprofit. In Boulder, the funds will benefit Community Cycles. Bring a blanketor a low-slung chair.Geoff Maddaford, from Castle Rock, won first prize for his comic film about talking beer bottles, called“Bottles.”Click here for more info.Denver’s 2011 Movies in the Park Series — 14 films in all — begins June 25 at Governors Park with a showingof “Beetlejuice.” The movies will be shown on inflatable screens that are more than 24 feet wide.Arts Venues Denver is offering tours of the city’s public art and architecture on foot, bike and scooter thissummer.Walking tours of the Denver Civic Center area are planned for 11 a.m. June 26, July 17, Aug. 14, Sept. 11 andOct. 16. The one-hour tour stars at the Sea Lions Fountain on the north end of Civic Center Park.Also on foot is a one-hour tour of the area around the Colorado Convention Center at 11 a.m. June 11 andSept. 17. Meet at the massive sculpture formally called “I See What You Mean,” which is better known as thebig blue bear.Bike tours, which take about two hours and cover three miles, will view public art at Stapleton beginning at 3p.m. July 23. There’s a limit of 15 people.The first-ever scooter tour starts at 10 a.m. Aug. 20, and will meander throughout the city for two and a halfhours. There’s also a limit of 15 allowed. The starting point is the parking lot at City of Cuernavaca Park, 20thand Platte streets.To sign up, contact Rudi Cerri at rudi.cerri@denvergov.org or 720-865-4307. page
  • 90. Something for the Weekend: Savor the country’s best beers | Fritz HahnJune 3, 2011 Washington turns into the beer capital of America this weekend, thanks to the annual Savor festival at the National Building Museum. Tickets for Friday and Saturday night sold out in minutes earlier this year, but with dozens of brewers and beer reps in town for the week, there’s a full slate of tastings, dinners and meet-and-greet happy hours outside of the official events. Friday, June 3 3-Stars Pre-Savor Party at Meridian Pint The big local beer news this week is the arrival of Syndicate Saison, the first beer from D.C.’s own 3 Stars Brewing Company. 3 Starssigned a lease on brewery space in Brightwood this week; in the meantime, they collaborated with Delmar,Del.’s Evolution Brewing Company to produce the Syndicate. It’s a well-made example of the style with a brightlemony flavor and a nice punch of peppery spice, and is very refreshing in warm weather. Brewery co-foundersMike McCarthy and Dave Coleman -- who you may recognize as the beer manager and bartender from the BigHunt -- are hosting a tapping party at Meridian Pint from 5 to 7, making it a nice pre-Savor happy hour.HopSlam and Then Some: Bell’s Brewery Draft and Cask Night at RusticoBell’s Brewery makes some of the best -- and most sought-after -- beers in the America. Brewer John Mallettis bringing 12 drafts, including the rare HopSlam, Batch 10,000 and Oatmeal Stout, to Alexandria’s Rustico fora special meet-the-brewer event. The party starts at 4 — get there early, because these beers are going to gofast. (What are the odds on Hopslam being gone in less than 20 minutes?)Alaskan Brewing Company Dinner at Jack RoseOne of the joys of Savor is sampling beers from the other side of the country that never make it to Washington.Case in point: I have tasted beers from Juneau’s award-winning Alaskan Brewing Company exactly twice in mylife. The first time was at a little bar in Cody, Wyo., during a cross-country road trip. The second was during lastyear’s Savor. Try five Alaskan beers — including the outstanding Smoked Porter — at tastings hosted by Alaskanfounder Geoff Larson at Jack Rose, the much-buzzed-about Adams Morgan bar that isn’t officially opening untilnext week. The brews will be paired with game cooked on the rooftop barbecue pit, including wild CopperRiver Salmon from Alaska. Spaces are available at both the 6 and 8 p.m. seatings, and all-inclusive tickets are$50. E-mail BKruglak@JackRoseDiningSaloon.com to save a spot.Beermuda Triangle at the Black SquirrelThe Black Squirrel is serving as a home away from home for the Lagunitas, New Holland, Oskar Blues page 0
  • 91. and Firestone Walker breweries this week. Beers from all four will be featured on draft all weekend long, andthe brewers and their staffs will host after-parties following Savor on Friday and Saturday. There’s no cover orrequired RSVP -- just drop in and hang out.Saturday, June 4Allagash/New Belgium Vrienden Brunch at Pizzeria ParadisoEarlier this year, Allagash and New Belgium teamed up to create Vrienden, a tart, funky Belgian-style wildale. That beer is being celebrated at a brunch at the Pizzeria Paradiso in Dupont that finds the Maine andColorado brewers bringing some of their coolest, funkiest beers, including Allagash Avancé, a strong Belgianale aged in bourbon barrels for three years (with some strawberries added to the barrels for extra flavor), andNew Belgium’s Super Cru, which is basically Fat Tire on steroids (with extra hop and malt) and brewed withfresh pair. Six beers will be served with four courses, including a summery pizza topped with ricotta and goatcheeses, roasted summer squash, dandelion greens and pine nuts. The fun begins at noon. All-inclusive ticketsare $60; make reservations by e-mailing events@eatyourpizza.com.Cigar City Brewing Saturday Matinee at ChurchKeyTampa’s Cigar City is another brewery whose tasty, eclectic offerings rarely make it to D.C. (Their English-styleales are especially awesome.) ChurchKey welcomes Cigar City founder Joey Redner for a mid-afternoon meet-and-greet event that will feature a number of Cigar City beers on draft from 3 p.m. on. There’s no cover charge— you just pay for what you drink.Afternoon Meet Greet With Cool Craft Brewers at RusticoFrom noon to 5, brewers from the Bruery, Smuttynose, Firestone Walker, Unita and Schlafly will be holdingcourt at the Ballston branch of Rustico at a gathering organized by GreatBrewers.com. Sample some greatbeers and chat with the men who made them: The bar will be pouring six beers from the Bruery, four fromSmuttynose (including two cask ales), eight from Firestone Walker (including another cask), a half-dozen fromUnita and seven from Schlafly. The very impressive list of beers is posted on GreatBrewers.com. (Friendlyadvice: All beers will be sold in half-servings, and you’ll want to take advantage of this in order to try a widervariety.)Evolution Tap Takeover at the Big HuntDelaware’s Evolution Brewing Company has grown by leaps and bounds over the last two years, and its beershave begun showing up at local beer bars on a regular basis. (Keep an eye out for the hoppy Lot 6 Double IPAand the rich Rise Up Stout, which made the final four of the Post’s Beer Madness earlier this year.) A dozenEvolution beers will be featured on tap and on cask from 5:30 on, including the brand-new Summer Sessionand the very funky Menagerie 5. It’s well worth a visit, and don’t forget to stop in to Evolution’s tap room thenext time you’re on the way to the beach.Sunday, June 5All ‘Ale the Ladies at the Black SquirrelIt’s no secret that the brewing industry is a very guy-heavy field. Last year, Washington City Paper beercolumnist Tammy Tuck hosted a female-centric networking/socializing/drinking event called All ‘Ale the Ladies,and it was so successful that it’s back for a second go-round. This year’s gathering, which begins at 8 p.m.,features women from across the spectrum of the brewing world. Guests include Julia Hertz, who runs theCraft Beer Program for the Brewers Association; Baying Hound Aleworks brewer Lindsey Miller; Hops Grill andBrewery brewer Kristi Mathews Griner; Great Lakes Brewing Company marketing assistant Lauren Boveington;and Women Enjoying Beer founder Ginger Johnson. RSVPs are encouraged. Visit the City Paper Web site to signup. (While the majority of the attendees were women, men are welcome to attend. Last year, it seemed likemost were tagging along with wives or girlfriends.) page 1
  • 92. Caught! Jake Gyllenhaal’s Bromantic Movie Date | Ted CasablancaJune 3, 2011Jake Gyllenhaal is single and ripe to mingle...So why isn’t he?!Instead of prowling the clubs for blonde publicity—er, we mean totally romantic—relationships, Jakey G. hasbeen lying low.So who did we catch the single stud doing dinner and a movie with?An “older gentleman” and Adam Levine!Wah wah. Let us explain...Gyllenhaal was spotted Tuesday night catching a flick at Arclight Cinemas in Hollywood with his old pal fromgrade school days, Adam Levine.But before the two L.A. natives met up for their bromantic movie date, Jake indulged in soft-shell crab, garlicfries, and a Fat Tire amber ale at Westwood’s Napa Valley Grille.“Jake was dining with an older gentleman, it looked like an agent or manager, and it seemed like an intenseconversation during their meal,” a restaurant source dishes. “He looked very rugged, handsome and waswearing a denim blue shirt, blue jeans, boots and had a buzzed haircut teamed with a sexy scruffy beard.”Mmhmm, just how we like him!Another hot, hairy type caught indulging in a hearty meal was...John Krasinski, who apparently loves the new L.A. restaurant Fig Olive so much that he has dined there fourtimes since the eatery opened this spring.“Krasinski was joined by two other friends and was overheard commenting that his wife, Emily Blunt, was sadlyout of town for work,” a Fig spy tells us. Hmmm, seems to be a familiar story with these two these days.But it doesn’t appear that an absent wife has affected Krasinski’s appetite.“John and his two friends indulged in a cheese plate, carpaccio, chicken, rosemary lamb chops, and dessertsincluding the warm marzipan cake with olive oil gelato and chocolate soufflé, all washed down between sips ofwine,” our restaurant witness reveals.Easy Krasinski, we don’t think Emily Blunt would want her man getting a gut while she is away! page 2
  • 93. Meanwhile, totally platonic mates...Erin Andrews and Evan Lysacek are keeping in touch since their days as castmates together on Dancing withthe Stars.The duo was spotted in Intermix clothing store on Robertson Boulevard, where Evan helped Erin shop.Also in the mood for a new Spring wardrobe was...Natalie Cole, who stopped in A.SweeT. Boutique in Beverly Hills, where she picked up some new clothes(without even trying them on!) and a bit of candy while on the other side of the country in New York City...Brooke Shields celebrated her 46th birthday with a private dinner at Abe Arthurs restaurant in theMeatpacking District, where the actress blew out her birthday candles on a specially made, three-tier brightand colorful vanilla butter crème cake.While Shields’ celebration was relatively tame, leave it to...Christina Aguilera to party hardy. We caught The Voice judge at new LA hotspot The Beverly with her beauMatt Rutler, where a fellow club-goer tells us the songstress “didn’t have a drink in her hand at all that night”but we hear she was having trouble walking.Luckily, this time Xtina’s missteps weren’t in front of a huge audience during the Grammy Awards.Bottoms Up: 4 Tips for Becoming a Better Beer Drinker | Anjali PrasertongJune 6, 2011 Tasty and exciting new beers are popping up all the time — check out Emma’s ongoing Beer Sessions series for a few ideas — but are you taking the right steps to properly enjoy that bottle of craft beer? Salon recently spoke with a handful of beer experts to get some advice on better beer drinking. Pour it in a glass. According to Ray Daniels, who runs one of the country’s only beer sommelier certification programs, aroma is key, since it is 85 percent of what we register as flavor. Left in a bottle, the smell of beer is trapped, and you’ll miss out on the hundreds of chemical compounds your nose can detect.Pay attention. No one chants “Chug! Chug! Chug!” when someone is drinking a glass of wine, and beer shouldbe given the same consideration. Thinking about color, flavor characteristics and mouthfeel as you drink willhelp “parse your palate,” according to one beer sommelier. page
  • 94. Build your vocabulary. New Belgium Brewing Co. runs a sensory training program to help staffers talk aboutbeer like professionals. Head brewer Lauren Salazar sees it as second grade all over again: One way Salazarhelps trainees do just that is to isolate one flavor characteristic at a time. Trainees taste it over and over again,while simultaneously talking about what compound — freshly cut grass, resin or orange peel — they areexperiencing, just like when you were memorizing colors and letters as a grade schooler.Drink a lot of beer. The best tip! Taste as many different beers as you can and use your new found beervocabulary to talk about beer with friends.Read the article: How to enjoy your beerDo you have any tips for becoming a better beer drinker?Alcohol sales thrive in hard times | Aaron SmithJune 9, 2011Alcohol sales climbed with little interruptionthroughout the recent recession, and havecontinued to expand in recent months.This is in spite of -- or maybe because of -- thestagnant job market. So the old adage -- that thebooze industry survives in a recession becausepeople drink even when they’re broke -- appears tobe true.“I wouldn’t say it’s recession proof,” said EstherKwon, an alcohol industry analyst for Standard Poor’s. “People will buy less and they will move todifferent venues, meaning moving to home insteadof a bar. But people will continue to drink, regardless.”Alcoholic beverage sales grew by nearly 10% during the 12 months ended May 31, according to financialinformation company Sageworks, even though the average unemployment rate during that time exceeded9.3%.Sales expanded more than 9% in 2008, the first full year of the recession, when the average unemploymentrate was 5.8%. Sales slumped dramatically the following year, but were still 1% higher, as the unemploymentrate shot up to about 9.3%.In 2010, sales jumped more than 9% as unemployment grew to 9.6%.“These numbers grew almost in spite of the recession,” said Sageworks analyst Sam Zippin, noting healthcare was the only other industry to maintain growth through the recession. “Other than going to the doctor,[alcohol] is another need to have.” page
  • 95. Snoop Dogg is pitching Colt 45’s BlastIt’s not just the manufacturers who are benefiting. Sageworks found that other categories of the alcoholindustry maintained growth throughout the recession, including retailers, wholesalers and bars.Wine and spirits experienced uninterrupted growth, as did the high-end craft beers. The loser appears to bethe so-called “legacy beers,” including iconic brands such as Budweiser.“It appears that some of the mass-produced beers, Coors and Budweiser, are getting squeezed,” said Zippin.“[Consumers] are either going to really low cost beers, like PBR (Pabst Blue Ribbon), or they’re going to thecraft beers.”Coors Light, from Molson Coors Brewing, managed to carve out a sales gain of 1.1% in 2010, according tostatistics from Standard Poor’s and the industry publication Beer Marketer’s Insights. But sales for MillerHigh Life, also from Molson Coors, dropped more than 4% last year.Sales for Budweiser, the flagship brand for Anheuser-Busch InBev Inc., plunged 7.3% in 2010, while Busch salesdropped more than 6%, Bud Light sales slipped nearly 2% and Natural Light fell 3%.“The economy has been a major driver of declines within the industry,” said Dave Peacock, president ofAnheuser-Busch, a subsidiary of Anheuser-Busch InBev (BUD). “The unemployment rate among core blue-collar beer drinkers remains three times that of more affluent, white-collar consumers.”Peacock said his company “remains focused on things we can control” and that “we feel good about ourmarketing and the plans we have in place for our brand portfolio.”Molson Coors (TAP) was not available for comment.But craft brewers have had a different experience. Sales at Boston Beer Co., (SAM) the maker of Samuel Adamsand the market share leader in this category, edged up 1.7% in 2010, according to the SP report.Other craft brewers fared better last year, with Sierra Nevada Brewing Co. increasing its sales by 7.8%, MagicHat Brewing Co. gaining 14.8% and New Belgium Brewing Co. soaring 18.3%.Congress unites over BEER bill“The craft beer costs more, but the consumers are saying, ‘We’re getting something different here and we’rewilling to pay for it,’” said Kwon.Paul Gatza, director of the Brewers Association in Boulder, Colo., said that consumers are showing a preferencefor craft beer with stronger and more experimental flavors.“A lot of beer drinkers are finding that they like hoppy beers,” he said. “One of the more hop-influenced stylesis India Pale Ale, and IPA is growing over 40% compared to a year ago.”Gatza said that craft brewers are also benefiting from the local loyalty of their consumers, who are willing topay extra to support independent brewers in their own communities.“The brewers are doing their part by putting out interesting quality beers,” he said. “The consumers are doingtheir part by supporting local companies. Retailers are adding shelf space for craft brewers. It seems like thingsare running on all cylinders.” page
  • 96. Fat Tire finally rolls into town | Greg KitsockJune 20, 2011New Belgium Brewing Co. is coming to town.The Colorado brewery, whose Fat Tire Amber Ale has acquired a buzz reminiscent of Coors back in the 1970s,will officially enter the D.C.-Maryland-Virginia market on August 22. After hearing pitches from 40 areadistributors, New Belgium has cobbled together a network of 17 to handle the new territory, including nineAnheuser-Busch InBev houses, seven MillerCoors affiliates and one independent wholesaler, Richmond-basedSpecialty of Virginia. Premium Distributors of Washington D.C. will sell New Belgium brands within the city.“It’s a bit of a jigsaw puzzle,” admits New Belgium’s mid-Atlantic regional director Neil Reeve, who’s relocatingfrom the Bay Area to Charlottesville. “But we have no affinity with a large umbrella network. We do have theluxury of choosing whatever distributors we believe serve the market best.”Translation: When you’re the country’s third-largest craft brewery after Boston Beer Co. and Sierra Nevada(New Belgium pumped out 661,000 barrels last year), people come pounding on your door.New Belgium will lead off with 22-ounce bottles, adding kegs on Nov. 1 and 12-ouncers at the start of 2012.The initial product mix will include Fat Tire, Ranger IPA and the fall seasonal, Hoptober, a hoppy golden alemade with barley, rye, oats and wheat. Urban areas with a strong craft following (the District, Northern Virginiaand Baltimore, for instance) will also see New Belgium Trippel (a coriander-spiced, abbey-style ale) and the Lipsof Faith series of single-batch, small-production beers.Lips of Faith releases scheduled for this fall include Kick, a pumpkin-and-cranberry ale, and Clutch, a strong,dark, roasty ale with chocolate and coffee overtones, named after the Maryland-based rock band. Both areblended with a wood-aged sour ale that New Belgium maintains in its barrel farm for experiments like these.Reeve also promised to squirrel away some of New Belgium’s 20th anniversary beer, Super Cru, for the mid-Atlantic market. A pumped -up version of Fat Tire augmented with Asian pear juice and fermented with aBelgian saison yeast, Super Cru actually made its D.C. debut at the SAVOR festival earlier this month.This might be a blow to local egos, but the D.C. area will not be New Belgium’s first East Coast outpost. NewBelgium beers are already available in North and South Carolina and Georgia. Asked why his company wasbeginning with less-developed markets before hitting the major metropolises (there are no plans yet to enterPhiladelphia or New York City or Boston), Reeve answered, “We want to be sure we can offer enough beerto stay in the market.” Several craft breweries, including Dogfish Head and Flying Dog, have been forced towithdraw from outlying territories to supply their home turf.Reeve admits that there will likely be one gap in New Belgium’s mid-Atlantic distribution: MontgomeryCounty. That county is unique in being the sole distributor for all alcoholic beverages sold within its borders.Reeve cites several reasons for his employer’s reluctance to do business with the county. First of all, it’s NewBelgium’s policy to keep all its beer refrigerated from brewery to retailer to ensure its quality. MontgomeryCounty, says Reeve, will guarantee refrigeration of kegs, but not packaged beer. page
  • 97. Secondly, he adds, “the county takes orders and delivers beer, but we’d have to partner with a neighboringdistributor to provide the services that the county doesn’t offer.” That includes building displays, keeping freshbeer in stock and educating retailers. Adding another middleman to the sales process would kick up the priceand make it harder to sell beer profitably, notes Reeve.Eventually, New Belgium will work out some deal, he hopes, but adds, “It’s a challenge.”A sad note to end on: Boston Beer Co. has announced the death of Charles Joseph Koch, father of companyfounder Jim Koch, at the age of 88. A brewmaster in his own right, the elder Koch worked at several Cincinnati-area breweries, including the Hudepohl-Schoenling plant that his son purchased in 1996 and turned into theSamuel Adams Brewery. When Jim Koch (a Harvard grad with a lucrative position as a management consultant)announced he wanted to become a beer maker, Charles reportedly rummaged through an old trunk to comeup with a family recipe that provided the basis for Samuel Adams Boston Lager. The elder Koch subsequentlyserved on the board of directors of Boston Beer Co. Asked how his father viewed his son’ success, Jim Kochreplied, “He was more than proud — he was amazed!”June 24, 2011Tour de Fat: Durham, North CarolinaBoth TV stations, WNCN-TV and WRAL-TV, featured segments in their morning broadcasts on Tour deFat’s stop in Durham, North Carolina.Full video not available. page
  • 98. Cyclists roll in | Martha QuillinJune 26, 2011 Three area nonprofits worked together like spokes in a wheel on Saturday to make the first stop on the national Tour de Fat bike- and-beer festival go smoothly. The event, organized by New Belgium Brewing Co. of Fort Collins, Colo., started with a bicycle parade along a 4-mile route through downtown Durham. If you think cycling shorts look funny, you should have seen some of the parade costumes, a colorful assemblage of thrift-store junk and out-of-season Halloween accessories. For a summer day, there was a lot of lamé and tulle on display.“We’re chickens,” said Cass Chisholm of Cary, who attended the festival with her riding buddies, KristinSaintomas, also of Cary, and Wendy Brackett of Raleigh, all with matching feather plumage on their heads. Thetrio trains together twice a week and rides in charity events as Team Brick, sporting matching jerseys.The brick, Saintomas said, symbolizes their solidarity and their lack of speed.“It’s the least aerodynamic thing we could think of,” she said.More than 350 people participated in the parade, which included tandem bikes and at least one unicycle.The Durham event kicked off Tour de Fat’s 14th festival season and marked its first appearance in NorthCarolina. The traveling festival celebrates cycling, eco-awareness and Fat Tire beer, named for the wide tiresused on mountain bikes.Nonprofit groups in each community on the tour mobilize volunteers to help with the event, and they sharethe donations received during the festival as well as the proceeds from the sale of beer, T-shirts and othermerchandise.The Durham event benefited the Durham Bike Co-op, which teaches cyclists how to do basic maintenance andrepair on their bikes and redistributes used bicycles to people who might not otherwise be able to afford them;Triangle Spokes Group, which raises money all year to purchase new bikes for needy children at Christmas; andthe N.C. Active Transportation Alliance, which promotes cycling, skating, running and walking as practical andhealthful ways to get around.Matthew Kowal, wearing an unusually tall top hat in his role as festival host and “sustainability coordinator” forNew Belgium Brewing, kept events moving by directing the crowd to performances at various venues starringhis traveling troupes. page
  • 99. The festival adheres to the eco-ethos, using solar power for the sound staging and compostable cups andplates for the beer and by-the-slice pizza.On the festival grounds - the grassy area between the Durham Performing Arts Center and the AmericanTobacco Historic District campus - children played with oversized thingamajigs made from recycled bike tires,propane tanks and bits of reclaimed plastic.The Triangle has a strong cycling community and a busy riding season, with enough events nearby from Marchto October to keep cyclists busy. Still, riders say it can be risky to go from four wheels to two on area roads;they have been cursed at, had objects thrown at them and been threatened with baseball bats by people incars on local roads.“But it goes both ways,” said Gus Gustafson of Raleigh, who attended the festival with his wife, Colleen, andsister-in-law, Jenny Mangum of Durham. The three ride together often but try to use roads less traveled, fortheir safety and to avoid frustrating drivers who might get caught behind them. They especially like to ride onthe deserted weekend streets of Research Triangle Park.Normally, they wouldn’t brave the streets of downtown Durham, but Saturday’s hour-long parade had a policeescort and offered individual riders the protection of being in a large group.Plus, Colleen Gustafson noted, it ended with a cold beer.“We like to call it training,” she said, raising her biodegradable cup.June 28, 2011New Belgium’s 20th AnniversaryKWGN-TV in Denver featured a segment in its 10 a.m. broadcast on New Belgium’s 20th anniversaryand the surrounding celebrations and events.Full video not available. page
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  • 101. July 1, 2011Pedal Up To the BarPerhaps the surest sign of ascendancy of bicycling and craft beer arebars and businesses that serve both constituencies. Last year, St. Louis’Tatyana Telnikova was tossing around concepts for a bar. A committedbicycle commuter, she often spins around town on her custom, double-decker bike. Over time, Telnikova, 27, noticed growing ranks of riders, somany that “you can’t go outside without seeing bicyclists, no matter theweather,” she says. But where could cyclists congregate after a ride?“I was part of a niche group that wasn’t being catered to,” says Telnikova,who created her own bicycling clubhouse, HandleBar. It serves qualityregional craft beer (Schlafyly, O’Fallon, Boulevard) in a quirky, bike-firstatmosphere. “The bicycle is a metaphor for community, sustainabilityand locality,” says Telnikova of her saloon, where cycling-themed muralsshare wall space alongside a kinetic sculpture powered by a bike crank.There’s also a repair station, volunteer-run bicycle-education classes andprizes for cycling customers, such as a free beer or a T-shirt. “I also have abox of sticky mustaches,” she says.Nationwide, HandleBar, has tons of two-wheeled company, right down tothe catchy name. Chicago’s Handlebar serves brews and veggie grub witha side of bicycle advocacy. Located near riverfront trail, Pittsburgh’s OTBBicycle Cafe (it stands for over the bar) greets riders with local brews from Full Pint and decorations hewn fromold bike parts. Though not bicycle-themed, the sprawling patio of Portland, Oregon’s Amnesia Brewing attractsdroves of cyclists, as does San Francisco’s divey Zeitgeist. But why pedal to a bar when a could double as one? February marked the unveiling of Bend, Oregon’s Cycle Pub, a trolley car-shaped traveling bar. Up to 12 beer lovers can plop at the glossy wooden bar and pump their legs (the company provides a non-imbibing driver), while an additional three non pedalers sit on a plush bench and sip brewskies. “We even have a sound system and the roof comes off, if we want to go into convertible mode,” founder James Watts, 42, says of the rolling revelry. Not to be outdone, HUB’s Ettinger often rolls to events on his custom-built Bar Bike, which has two taps to dispense HUBs hop- forward beer. “It’s like riding an 80-pound work of art that handles like a battleship,” Ettinger jokes. Still, the real battle is bringing bicycling and craft beer to the mainstream. Despite the boosterism, they both remain marginalized. instead of proselytizing, spreading the gospel requires unusual tactics. When New Belgium’s distributors come to Fort Collins for training, they’re not shuttled around in a van. Instead, the distributors are given a bike andeveryone rides together to lunch. “Some of the these guys haven’t been on a bike in 15 or 20 years, but theyput a cigarette in their mouth, light up and ride off,” says Simpson. “When they return, people are poppingwheelies and having a good time.” Afterward, Simpson says, no fewer than four or five of them have writtento reveal that they bought their own bicycle. “Bike riding is universal,” Simpson says. “At one time, almosteveryone learned to ride a bike.” page 101
  • 102. Plan a Brewery RideBeer-tasting by bike? No problem. You just need to don your helmet, power your pedals and reward yourself atthe end with a pint of precious brew or join one of the following annual bike events. We also suggest checkingthe Beer Mapping Project (beermapping.com) to help plan your route. With his online beer trip planner andnationwide brewery maps, founder/chief cartographer Jonathan Surratt has done most of the work for you.Beach to Brewery Beer and Music Festival, San DiegoEach May, beer lovers bike from Pacific Beach to Karl Strauss Brewery for fresh brews and live music. The eventbenefits the San Diego Surfrider Foundation. karlstrauss.comBiketobeerfest, Portland, OregonAn annual bike-in Oktoberfest held in late summer at Hopworks Urban Brewery, complete with a Huffy toss,bike-building demos and a BMX stunt show. hopworksbeer.comBrewery Ommegang Cyclocross, Cooperstown, New YorkCome October, New York cyclocross enthusiasts ascend on the green, grassy, 136-acre grounds of thisfarmstead brewery for serious off-road racing and serious Belgian-style ales. ommegang.comHarpoon Brewery to Brewery Ride, BostonWhen Boston’s Harpoon Brewery opened a second location in Windsor, Vermont, its loyal customers came toone logical decision: bike the 148 biles from the Boston brewery to the Vermont beer garden in one day, andcelebrate with a few pints. The annual ride happens every June. harpoonb2b.comPedal Pale Ale Keg Ride, Pittsburgh, PennsylvaniaEach spring, hundreds of riders convene at East End Brewing and follow bouncing, trailered kegs of thebrewery’s summer seasonal - Pedal Pale Ale - to a mystery tap spot. eastendbrewing.comReal Ale Ride, Blanco, TexasMay is a lovely time to cycle through the Texas Hill Country, particularly when the ride starts and ends at abrewhouse. Real Ale Brewing provides the beer for this annual ride and barbecue, and Austin’s Piney GroveRamblers provide the bluegrass. realaleride.comSan Tan Wheelie Jam, Phoenix, ArizonaHeld for the first time in April, this even celebrates all things local—beer from nearby SanTan Brewing, localbike groups and shops, local food, art and music—even a parade. santanbrewing.comTour de FatColorado-based New Belgium Brewing was founded by cyclists and they continue to spread the two-wheeledword at their annual, roving bike circus. This year, catch them at one of these upcoming stops: Nashville-July9; Chicago-July 16; Minneapolis-July 23; Milwaukee-July 30; Boise, Idaho-August 20; Ft. Collins, Colorado-September 3; Denver-September 10; San Francisco-September 24; San Diego-October 1; Los Angeles-October8; Tempe, Arizona-October 15; Austin, Texas-October 22. newbelgium.comTour de Lab, Portland, OregonThere are four Lucky Labrador brewpubs in Portland, and each September, local riders visit all of them in onedog-wild day. Lucky for them, there’s a hot dog bar at the finish line. tourdelab.com page 102
  • 103. July 4, 20117 awesome American bike-friendly employers New Belgium Beer It makes sense that the beer company behind the popular organic beer Fat Tire Ale — with its prominent mountain bike logo — would be a bike-friendly place to work. But, boy, is it ever: employees of the Fort Collins, Colo.-based brewery are given a custom cruiser bike on their one-year anniversary of working with the company and they have the use of on-site locker rooms, covered bike parking and bike lockers. New Belgium is also host of the popular Tour de Fat bike festival, which raises money for bike-related causes. When the weather is warm, New Belgium holds bike-in outdoor movies and gives the money it makes from beer sales to local nonprofits.Mr. Beer: Not-really-so-New Belgium Brewing is almost old enough to drink | DickJuly 6, 2011KreckNew Belgium Brewing is 20 years old. Yes, I am surprised too. Seemslike only yesterday that the brewery, now the nation’s third-largest craftbrewer (behind Samuel Adams and Sierra Nevada) was cranking up in aFort Collins basement.“I was our first delivery person,” said Kim Jordan, New Belgium’spresident and chief executive (“I have all the big titles”), recalling thedays when they felt good about producing 600 barrels a year. “I wouldpick my son up after school, and he would do his homework in the carwhile I delivered beer.”New Belgium marked its 20th anniversary on June 28. Last year, the company that Jordan and her formerhusband/brewer Jeff Lebesch founded in 1991 sold more than 661,000 barrels, which, the company points out,is 30,000 more than all U.S. craft brewers sold in 1990.New Belgium is now distributed in 26 states: Maryland, Virginia and Washington, D.C., will join the party thisyear. page 10
  • 104. As proud as she is of sales figures, Jordan is just as proud of New Belgium’s reputation as an environmentallyfriendly operation that includes sustainability, promotion of bicycle culture and a company that is 41 percentowned by its almost 400 employees.There are still challenges, for the company and the craft industry, she said. New Belgium is looking at addinga brewery on the East Coast, launching another can line and meeting capacity for demands on its eight year-round beers, including the phenomenally successful Fat Tire. “Putting on capacity is expensive,” said Jordan.“The barrier to growth is not trivial. We’ve always been pretty methodical in the way we roll out. The nextjump in capacity for us means a new brew house.“It’s been fun to watch startups” in Colorado, where there are now more than 100 brewers. “It’s really excitingto see people with incredibly creative styles.”Do you know the way?The fifth edition of “Beer Drinker’s Guide to Colorado,” the routes to 142 brewing operations in the state, isjust out in bookstores, liquor stores, restaurants and other retail outlets.The 27-by-39-inch map, printed on high-quality stock ($14.95), also locates state and national parks, ski areas,fourteeners and historic bars, and it offers odd facts about beer making. This year’s edition has a bonus: Acoupon book good for free beers and other stuff.Mister First-nighterNot once but twice. Lew Cady, who makes it his business to be first in line, racked up two more last month.First, he bought the first beer at Ghost Plate Tap, the former Rocky Mountain Diner at 18th and Stout. Cady,who’s bought the first something at numerous places, including grocery stores, was asked when he startedcollecting “firsts.” “Seventy-four years ago,” he said. “I was the first child of my mother and father.”Next, he showed up at 1:45 p.m. for the 2 p.m. opening of Renegade Brewing, 925 W. Ninth Ave., in the SantaFe Arts District. He was first in the door and first to buy, a Ryetous Rye IPA. Husband- and-wife team Brian andKhara O’Connell run the brewery, which has a slick tasting room in the front of what used to be a soft-drinkbottling plant. They open daily (except Monday) at 2 p.m.July 8, 2011New Belgium Brewing boosting canning capacityColorado’s New Belgium Brewing Co. is adding on to its bottling hall so it can put more beer in cans.The maker of Fat Tire Amber Ale and other bottled beers first introduced cans of Fat Tire in 2008. Its SunshineWheat and Ranger IPA now also come in cans, and New Belgium spokesman Bryan Simpson says sales havebeen better than expected. page 10
  • 105. The Fort Collins-based brewer said Thursday it is breaking ground on a 16,000-square-foot can line addition toits bottling hall. Its new canning system should be able to fill up to 360 cans per minute, up from 60 per minutetoday.New Belgium has said the cans give customers an option for taking its beer to swimming pool or other sitesthat don’t allow glass bottles.15 Bikini-Friendly Beers | Alison GammonJuly 12, 2011 Fat Tire Amber Ale Calories: 155 ABV: 5.2% Carbs: 13.7g This Belgian beer is dark in color but light on the stomach. The sweet malt taste pairs well with a variety of food. Try pairing it with a refreshing summer salad or use it as a special ingredient in your homemade BBQ sauce.WWW Chicago outdoors: Bikes, bows, berries bluegill | Dale BowmanJuly 15, 2011Let’s lead this Wild Weekend Wandering around Chicago outdoors with the four B’s of biking, bowfishing,berry picking and bluegill fishing. page 10
  • 106. BIKING: ``Tour de Fat,’’ which includes a ``costumed bicycle parade, New Belgium beer, eye-poppingentertainment, local food, crazy bike contests,’’ begins at 9 a.m. Saturday at Palmer Square in Chicago.BOWFISHING: The second Director’s Shoot Illinois Bowfishing Championship is on the Illinois River out ofStarved Rock State Park this weekend. Contact Ed DeVries at eddevries@illinoisbowfishing.net.BERRYING: I took the family picking blueberries last weekend. You can read about that in the Sun-Timesoutdoors page, along with much more on Chicago outdoors, on Sunday. But blueberries are about done, as areraspberries. Some mulberry trees are hanging on.SHABBONA BLUEGILL OPEN: Shabbona Lakeside’s Bluegill Open is 6 a.m.-7 p.m. Saturday. Cabela’s is offering$100 for the heaviest stringer of 10 bluegill, and families may combine catches. Go to shabbonalake.com or call(815) 824-2581.KIDS OUTSIDE: Fishin’ Buddies! and the Forest Preserve District of Cook County hold Kids’ Fest 2011--canoeing,archery, fishing--at Wampum Lake in Lansing from 10 a.m.-4 p.m. Saturday. There is no cost, but you mustregister at kidsfest2011.eventbrite.com.WADING: Pick your river. As Ken Gortowski of WaterCrawler Fox River Guide Service put it earlier this week,``Can go anywhere.’’ Mine will be the Kankakee. But finally you can pick your favorite river to wade. And I don’tsee that changing any time soon. By next Friday, we meet even be talking about low water.PADDLING: You can make reservations with Chicago River Canoe and Kayak for a 6.5-mile paddle on quiet,gravel-bottomed stretch of the Iroquois River in Rensselaer, Ind. Make reservations at (773) 704-2663 or info@chicagoriverpaddle.comILLINOIS PERMITS: Applications for the second lottery for free dove permits is Tuesday.BIRDS AND BEES: On Tuesday, ``Doctor Bugs,’’ Mark Moffett, discusses his newest book Adventures AmongAnts at the Peggy Notebaert Nature Museum in Chicago. It’s free with a wine and cheese reception at 6:30p.m. and lecture at 7.DALEY DERBY: The Richard J. Daley Sportfishing Derby is open. In July, the species are carp, catfish, coho,chinook, steelhead and perch (for those 15 and younger). Register fish at Henry’s Sports Bait, Park Bait orVet’s Bait. Go to henryssports.com or call (312) 225-8538.ARCHERY: Sunday: There’s an American Round tournament by the Chicago Archery Club at Washington Park.Practice begins 9 a.m. Click here. . . . Archery Bow Range Chicago offers instruction.SAILING: The Mac, the Chicago Yacht Club Race to Mackinac, begins Saturday, well, the cruising division takesoff today. You can view the parade of boats from the east end of Navy Pier from 10 a.m.-2 p.m. Saturday. Evenmore spectacular is to be out on the boat to see the takeoff east of Monroe Harbor.PERSONAL PICKS: I will be wading the Kankakee today, at least that is the plan. . . . On Saturday, I think I amtied up covering the Mac. . . . Work continues on an ongoing writing project. . . . As always, a fair amount of myspare time is spent working on ``Outside,’’ the radio show Joel Greenberg and I are doing at 4:30 p.m. Mondayson WKCC-FM (91.1). page 10
  • 107. July 24, 2011MN Man Discusses Swapping Car for BikeWould you trade your car in for a bike in this climate? Mark Schanzenbach is taking that challenge withsome help from New Belgium Brewery’s Tour de Fat, named after their Fat Tire beer, and he spokewith FOX 9 News about his plans.See flash drive for full video.Beer Town: the Sensory and the Sour | Bob TownsendJuly 27, 2011When Lauren Salazar returned to Georgia recently, the sensory specialist for Colorado’s New Belgium BrewingCo. was surprised and pleased to catch up on how much things had changed since she left in 1992.“I was giddy to see the beer culture,” Salazar said. “When I walked into the Brick Store, when I was at thePorter Beer Bar, I was like, ‘This is the real deal.’ I was in awe of the cellars and the passion people put intothings. It almost made me tear up. I was so excited that it had made it to Georgia.”Salazar grew up in Columbus and earned a degree in social work from the University of Georgia. She wasworking as a geriatric social worker when she took a part-time job at New Belgium 13 years ago.Nowadays, Salazar works at New Belgium full-time and oversees the brewery’s tasting panels, which help toensure the quality and consistency of its beer.“I realized that I really enjoyed the science,” said Salazar. “This concept that flavor and tasting could actually bea science was a revelation.”To further her sensory pursuits, which have turned into a sort of magnificent obsession, Salazar took courses inchemistry and statistics, and went on to brewing school at University of California, Davis. page 10
  • 108. “Every time I’d learn something more, it was like a giant clue,” Salazar said. “I realized that the beer wants totell you exactly what’s right and what’s wrong with it. All you have to do is know what you’re paying attentionto. If you look at it, it’s telling you things. If you smell it, it’s telling you a lot of things.”Salazar also creates the wild-style sour beers for New Belgium’s renowned Lips of Faith series. Blendingcomplex and edgy barrel-aged beers, such as La Folie, Le Terroir and Transatlantique Kriek, makes hersomething of a star among sour beer geeks.While she was in Atlanta, Salazar conducted tastings that showcased her skills, leading eager groups ofaficionados through sensory exercises, sniffing and sipping a variety of her Lips of Faith experiments, includinga new sour beer flavored with lychee fruit.“I was once told that I took something so blissful as drinking and enjoying beer and turned it into statistics,”Salazar said, joking with a group crowded around the Brick Store’s Belgian Bar.“My second favorite quote came from the same person, who said I took a perfectly good beer and turned itsour.”But there is some irony in the fact that the kinds of yeasts and bacteria that Salazar uses to make her sourbeers so perfectly sublime could completely ruin the more subtle flavor of, say, Fat Tire, New Belgium’s best-selling ale.“For me it’s like having the best of both worlds all the time,” Salazar said later. “I get the science, where I cantake a beer and evaluate it through this chemically driven statistical method. And then I can walk across thebrewery into that forest of two-story-tall oak barrels and step way back in time to when brewing was moremagical and artful and soulful.“It’s like the yin and the yang. Back there, among the barrels, instead of chemical attributes, I like to think ofcolors and emotions and memories. If I tasted a beer in the taste panel, I would write all these verbose thingsabout esters and phenols and acids. Whereas, if I’m with the barrels, I just have this idea in my mind’s eye ofwhat I’m looking for, in terms of the sourness and intensity and what makes a particular barrel special. Really,all I do is just care for them. They do all the work.”Tour de Fat needs a car-swapper for its return to Humboldt Park | Tom HeldJuly 27, 2011New Belgium Co.’s melding of beer, bikes and vaudeville will roll back into Humboldt Park on Saturday, in needof a car-swapping star to headline its three-ring circus.As part of the 13 Tour de Fat festivals around the country, New Belgium swaps a $3,000 Black Sheep commuterbike for a car, traded by someone willing to forgo motorized transportation. page 10
  • 109. The New Belgium pitch: “It’s about weaning yourself off thepetroleum teat. It’s about becoming a better, sexier person. It’sabout rediscovering the cultural thrill of public transportation.One year’s time is the minimum commitment – commuting isyour sentence.”To apply, follow this link.Last year, Bay View resident Christopher Miller, traded a heapfor the Black Sheep.“At the time I swapped, I worked downtown, and my daily ridewas about 3.5 miles each way,” he reported in an email onTuesday. “I did that nearly every single day from June 2010 until the middle of February 2011.“I can’t recommend it enough! It was great to be rid of the car. The daily exercise was awesome. It wasexciting, and it was challenging, in a good way. By the late fall, I worked myself up to riding to Chicago to go toa housewarming party at my sister’s. That 80 miles took me a tad under eight hours (I’m no race winner, justa guy on a bike). I was proud of the accomplishment, and I know that riding to work and making the car swapwas a big part of it. I’d do it again in a heartbeat.“The Tour de Fat last year was my favorite day of the summer. It was beautiful, the event was fantastic, thebike was amazing. ...” Miller’s job shifted to Menomonee Falls, and his daily commute proved too distant. But he finished: “Writing this made me want to get back in the saddle right now.” The bike swap is the high point of a day devoted to cycling and entertainment. As I reported last year, think of a benevolent P.T. Barnum leading critical mass. The costumed bike parade starts at 10 a.m., the kegs of New Belgium beer will be tapped at noon and the party lasts until 4 p.m. Proceeds benefit the Bicycle Federation of Wisconsin, which received about $12,000 from the 2010 Tour de Fat. page 10
  • 110. July 29, 2011Beer: Brewing Up Strong SalesDiscussing the growing popularity of craft beers, with Ray Isle, Food Wine Magazine. Fat Tire includ-ed in the segment.See flash drive for full video. page 110
  • 111. page 111
  • 112. August 1, 2011A Beer for All SeasonsRanger India Pale Ale Mothership WitNew Belgium Brewing, Fort Collins New Belgium Brewing, Fort CollinsMalt Meter: 5; Hops Meter: 8; ABV: 6.5 percent Malt Meter: 5; Hops Meter: 4; ABV: 4.8 percentFort Collins’ New Belgium Brewing has risen quickly Miller calls High Life the “Champagne of beers” (yeahin the brewery world on the back of crowd pleasers we think that’s a little ridiculous too), but latelylike Fat Tire and Sunshine Wheat—it’s now the third we’ve been thinking that this light, drinkable, andlargest craft brewer in America. We’ll add Ranger to effervescent brew out to have that title. Refreshing,that list of favorites as an eminently approachable IPA with notes of orange peel, corriander, and yeast, this isthat’s lovely, floral and drinkable. Bottle, can or draft an ideal brew for the changing seasons.beer: We dig it. page 112
  • 113. August 9, 2011A Tale of New Belgium Brewing with Employee Number Three Based in Ft. Collins, CO, New Belgium Brewing is the third biggest craft brewery in the United States. Recently they announced plans to expand distribution into Maryland, Virginia, and Washington D.C. Now with over 400 employees, distribution in 28 states and a state of art brewing facility, the brewery has gone a long way since it was founded by Jeff Lebesch and Kim Jordan in 1991. We sat down with employee number three, Jamie Mastin, and spoke to him about CEO Kim Jordan, Ranger IPA and drinking Chimay in 1983. 17 Again When Jamie was 17, he became a regular at “Uncle Charlie’s”, just outside of the Francis E.Warren Air Force Base in Wyoming. “I had my brother’s driver license that said I was of age,” Jamie tells us.Charlie, the owner would tell his friends in the air force to bring him beers from wherever they were flying infrom. Charlie collected beers and had proper glassware from around the world. “I was drinking Chimay withproper glassware in 1983,” Jamie says. At Uncle Charlie’s is where Jamie first learned about homebrewing.1991In 1989, Jamie moved to Ft. Collins to work atCooperSmith’s Pub Brewing. During this time hecollected antique bicycles as a hobby. When Jamie foundout about Fat Tire in 1991, he rode over with his bikeand asked Jeff Lebesch for a job. “I said to Jeff, ‘we’remeant for each other,’” Jamie says. Jeff needed help withthe bottling line and Jamie was hired right away. “Theysaw that I knew what I was doing and I became a brewerin 1992,” Jamie added.Humble BeginningsBefore all the state of the art equipment, Jamie and thecrew used to brew with old dairy vessels. “We used to drive around Eastern Colorado in a flat bed truck lookingfor dairy equipment to buy,” Jamie tells us. Time has definitely changed; now, they have a whole engineeringteam that will fly all over the world in search of the newest brewing equipment.When they first started brewing they would take bottles of alcohol and mist the tanks, then take a blowtorchto the rim to kill off all the bacteria to make sure the yeast stayed consistent. “You would be covered in alcohol.You would hold your breath and not let any bacteria near the vessel, it was almost superstitious.” Jamieexplained. page 11
  • 114. “We don’t have to do that anymore, but we do have a system now that’s equally as neurotic,” Jamie added. Kim Jordan Kim and Jamie have been friends for nearly two decades. He was one of the first few to get hired. “There were people before me but they’ve moved on. So, technically I am the number three employee,” Jamie tells us. Kim and Jamie would get on their cruiser bikes and go around town. “Being CEO didn’t make her something she’s not. She’s still the same person from day one,” Jamie says. He thinks if heran a company that’s worth as much as New Belgium Brewing, he wouldn’t be as easy going. “She listens to mywords, if she thinks I feel strongly about something, she’ll trust that,” Jamie adds.A Ranger’s DetourRanger IPA, named after the New Belgium Beer Rangers, can be thought of as the “street team” promotingthe New Belgium brand. Creating this beer is not without a hitch. During a “powwow,” where the entire NewBelgium Brewing staff would get together twice a year for a hike/meeting, Jamie spoke out about the beer notbeing right, “I didn’t think it’s what we’re meant to do.” They’ve already brewed about 600 barrels and it wasnear release date. “There was a lot of money on the table. We could’ve transitioned it but Kim said if you feelthat strongly about it then we should revisit this beer and get it right,” Jamie says.They ended up dumping the initial batches ofbeers. “Fortunately, in our brewery when youdump beer our digester will turn it into power.We basically turned all that beer into powerand reformulated (the recipe) really late in thegame. She’s that kind of person, you can go towith a pile of money on the table and she’ll say‘seriously, if you feel this strongly about it, let’smake a change,’” Jamie explains.Jamie has brought his big passion to a smallcompany and played a critical role in itsthundering success. What about the future?Looks blinding from here. page 11
  • 115. August 11, 2011Outside magazine likes Boulder companiesOutside magazine says the four best places to work inAmerica are all in the Denver area.Outside considered companies with at least 15 employees inthe United States and then ranked them “according to whichbest-enabled employees to balance productivity with anactive and socially and ecologically conscious lifestyle,” themagazine said in its September issue.The magazine’s ranking of the 50 best places for theoutdoors-minded appears on newsstands next week.Natural Habitat Adventures, a 35-employee adventure-traveloperator in Boulder, was ranked first for the second year in arow.Environmental Management and Planning Solutions Inc., a 28-employee environmental consulting group alsobased in Boulder, was second.Sterling-Rice Group of Boulder, an advertising and communications company with 140 workers, was third.Fourth was Boa Technology of Denver, a 50-employee company that makes lacing systems used for footwearand medical braces.Three other Colorado companies are on the list: New Belgium Brewing of Fort Collins, a 400-employeebrewery, was No. 13.Osprey Packs of Cortez was No. 29. The company makes outdoor gear and has 41 employees.SmartWool, a Steamboat Springs company with 88 workers, was No. 42. SmartWool manufactures outdoorapparel.Except for Natural Habitat Adventures, all of the Colorado companies on the list are hiring. page 11
  • 116. **Video clips no longer available**August 19, 2011Big Bicycle Tour Pedals into BoiseIt’s all about bikes and beer at Ann Morrison Park in Boise on Saturday, Aug. 20.New Belgium’s Tour de Fat is pedaling into town for the 10th year in a row. Beforehand, volunteers were evenmaking sure the special art bikes were all in riding order.The tour is going to 13 cities this year. It’s designed to raise money for local non-profits that help spread theword about cycling, recycling and philanthropy.Matt Kowal and Michael Craft with the Tour de Fat says, “Last year, we raised over $300,000 for local bicyclenon-profits. In Boise’s case, we team up with three non-profits. Swimba, TVCA, which is Treasure Valley CyclingAlliance. And, of course, Boise Bicycle Project, BBP.”Tomorrow’s Tour de Fat event at Ann Morrison Park kicks off at 9 a.m. with registration for the costume bikeparade. The parade begins at 10 a.m., with entertainment between 11 a.m. and 4 p.m. Admission is free, buta $5 donation is suggested.Boise Man Commits To Pedal Power For A Year | Adam BartlemayAugust 19, 2011New Belgium Brewing is all about promoting travel by bicycle, they’re giving a commuter bike away to a Boiseman at Saturday’s Tour de Fat event. All he needed to do was commit to one of year of commuting back andforth to work solely on pedal power.Boise school teacher Matt Monette will soon ditch his more than 10-year-old mountain bike.“It’s not a great fit. This one that I’m getting will be a much better fit,” he said.He’ll be getting a custom bike made in Fort Collins, Colo., the same town where Fat Tire beer is brewed.“It’s got an internal hub which makes it good for commuting and it’s got a servo that powers a headlight whereyou never need to change the batteries,” said Tour de Fat spokesman Matt Kowal.New Belgium gives away a bike in each of the Tour de Fat stops.“We’re hoping for people that are going to be excited to change their life, but also can excite other people todrive their car less and ride their bike more,” said Kowal. page 11
  • 117. To win the Car For Bike Trade at this year’s Boise Tour de Fat, Monette had to make a video explaining why hewould give up his polluting car for a bike. He learned about the contest through a friend at the Boise BicycleProject, “Shot me a text and said, hey have you heard about this. I checked out the website and I just said,‘wow that would be fantastic.’”Monette, who’s a very new dad to two-week old Grace, wants to set an example for his new daughter on waysto protect the planet while helping the family budget at the same time.“We realized we’re going to, by not having a car this year, we’ll be saving over 500 gallons of gas and aboutseven tons of Co2 emissions that we just won’t be putting out there,” he said.Monette gave his 1998 Nissan Sentra to Vehicles for Charity, who picked the car up Friday morning.He will receive his new commuter bike Saturday during New Belgium’s Tour de Fat event in Boise’s Ann Mor-rison Park.When a flagship beer meets an IPA . . . | Stan HieronymusAugust 21, 2011Some people will actually tell you they hate New Belgium Fat Tire Amber Ale. It’s complicated, and I really justwant to pass along a few numbers, so I’ll simply says it seems silly to me, but it’s their energy.Fact is that as New Belgium drives deeper into the East Coast this year it will be Fat Tire that drinkers ask forfirst.Some interesting figures emerged in the run up to the brewery’s twentieth anniversary last month. Althoughoverall production increased 13% last year, to 661,000 31-gallon barrels, Fat Tire sales grew only 2%.According to Impact Databank, Fat Tire accounted for 70% of New Belgium sales in 2008, 67% in 2009 and 60%in 2010. The biggest change last year was the introduction of Ranger IPA. New Belgium sold more than 50,000barrels in 2010, 8% of production, more Ranger IPA than its well known neighbor, Odell Brewing, made in total. page 11
  • 118. Dave Alexander faces the music | Greg KitsockAugust 22, 2011Dave Alexander isn’t moseying off into the sunset.Since he sold the Brickskeller in December,Alexander has been commuting between theWashington area and Nashville, where he’s tryingto rekindle the career in music he gave up whenhe took over operation of the Brick in 1982. Hereports he’ll be recording four original songs withthe Jason Aldean Band on Sept. 8.I caught up with Alexander last week at the OldEbbitt Grill, where Premium Distributors washosting a private party to welcome New BelgiumBrewing Co. into the D.C. market. We were clinkingglasses of New Belgium’s Ranger IPA, a citrusy alewith a fresh, leafy hop flavor. It’s quenching without being strip-the-enamel-off-your teeth bitter in the style ofthe West Coast IPAs that Alexander dished up at his annual Lupulin Slams. That suited Alexander fine.“Not every movie has to be ‘Gone With the Wind.’ There’s room for ‘Dude, Where’s My Car?’ too,” hephilosophized.Kim Jordan, New Belgium’s co-founder and CEO, acknowledged that this is actually New Belgium’s re-entryinto Washington. Alexander first served the brewery’s Fat Tire Amber Ale and other beers at a Brickskellertasting in 1992, way back when Jordan was brewing out of her basement instead of the gleaming eco-friendlyfacility that New Belgium now occupies.As it moves into new territory, however, New Belgium will soon bump its ahead against capacity limits. BryanSimpson, who handles PR for the company, admitted that New Belgium is eyeing four possible sites for an EastCoast branch plant. “They’re somewhere between Vermont and Florida, that’s all I can tell you,” he said.More news on New Belgium: The Fort Collins brewery will be selling its beer in Montgomery County after all,says the brewery’s mid-Atlantic regional director Neil Reeve. Montgomery is unique in that the county is thesole licensed distributor of all alcoholic beverages. New Belgium worried that the county wouldn’t have thestaff to service its beer correctly, like keeping it refrigerated at all times, rotating stock, etc. The brewery solvedthe problem by enlisting a neighboring distributor, Premium in Frederick, to warehouse its beer at the propertemperature and ship it to Montgomery County on an as-needed basis.Omitting Montgomery County from its coverage area would have been slightly embarrassing for New Belgium,as CEO Jordan grew up here. Her parents still live in Southwest Washington. page 11
  • 119. More news on that food truck beer dinner we mentioned a few weeks back: The charity event, a collaborationbetween Sierra Nevada Brewing Co. and Dogfish Head Craft Brewery, will take place on Saturday, Aug. 27, from6 to 9 p.m. at Das Bullpen, a German-style beer garden with picnic tables and tents just outside Nationals Park.Seven food trucks are participating. Beers will include two draft-only rarities — a Vienna-style lager from SierraNevada that seldom makes it outside the brewery’s home base in Chico, Calif., and Foam, a pilsner that SierraNevada brews exclusively for Phish concerts.The Nationals aren’t playing at home that evening, assures Brad Phillips, the Washington-area sales managerfor Sierra Nevada, so diners won’t have to contend with pre- or post-game crowds.One hundred tickets are on sale for $75 each. All proceeds will benefit Living Classrooms. You can purchasetickets here.Fat Tire beer finally rolls into D.C. | Fritz HahnAugust 22, 2011 As if the eight days of beer-overload that were D.C. Beer Week wasn’t enough, there’s another beer holiday today as Fat Tire, the popular ale from Colorado’s New Belgium Brewery, officially makes its debut in D.C., Maryland and Virginia, along with a half-dozen other New Belgium beers. Now, you’re not going to see Fat Tire on tap at your favorite tavern yet -- the beers will only be available in 22-ounce bomber bottles at first, with six-packs arriving in a month or two, and drafts later this year, according to Premium Distributors, who are New Belgium’s representatives in the D.C. market. New Belgium will have its beers -- including Ranger IPA, the seasonal Hoptober (an ale, not an Oktoberfest-style beer), Trippel, the new pumpkin-and-cranberry Kick and the sour Clutch, which is named after the Maryland metal band - - in many stores today, ranging from Whole Foods on P Street to D’Vine’s in Columbia Heights and the Westover Market in Arlington.Naturally, some local bars are taking advantage of the arrival to throw a party. ChurchKey and the Alexandriabranch of Rustico will have seven New Belgium beers available for tasting in both 4-ounce “taster” pours andfull 22-ounce bottles. (ChurchKey opens at 4 p.m.; tasting gets underway in Alexandria at 6.)You’ll have to wait a few days to try New Belgium beers at R.F.D. Washington — its shipment arrives onWednesday — but they’re making it worth your while, with 22-ounce bottles selling for $7 from 3 p.m. untilclose.Both Meridian Pint and Pizzeria Paradiso plan to start selling a selection of New Belgium products tomorrow, page 11
  • 120. but Fat Tire fans might not find their favorite at Paradiso: Beer manager Greg Jasgur says he’s “not really intoFat Tire,” but he’ll definitely have the Ranger IPA.(One last note, in the interest of fairness: the Black Squirrel has been selling New Belgium products, includingFat Tire, for most of the summer. The beers are available in North Carolina, so the owners have been ferryingbottles from the Tar Heel state to their Adams Morgan bar.)August 23, 2011Rocky Mountain High: Five Day Trips From DenverThe Mile High City is not just a mile high above sea level but also above many other cities in terms of locationand quality of day trips.While there is a wealth to see and do in Denver proper, what many fail to take advantage of is its proximity tosome of Colorado’s best attractions.From traversing scenic mountain peaks at 14,000 feet, to strolling through beautiful European-esque villages,to sampling a few cold ones in the Mecca of microbrew, Colorado’s capital puts you in position to create adiverse itinerary.So after you’ve booked a cheap flight to Denver, hop in a rental car and explore a few of these undeniable daytrips:Travel America’s Highest Paved Road To Mount Evans—Just under two hours outside of Denver, you can findyourself on top of Mount Evans. The mountain of 14,130 feet lends not just views of the Continental Divide,but also an engineering marvel. The road up to Mount Evans is the highest paved road in America. It officiallyopened in 1931. Up in the alpine tundra on Mount Evans, you are sure to have a run-in with a mountain goator two. If you are driving, just don’t look down. While the highest paved road in America, there is no guardrailto interrupt those jaw-dropping views.Taste Test The Brews of Fort Collins—Less than two hours from Denver, the gateway to Rocky MountainNational Park looms along with the city of Fort Collins and all of its brews. The last major city up north alongInterstate 25 in Colorado, Fort Collins is one of the state’s major craft-brewing hubs. If you don’t like beer,you might want to quietly slip out of this town. If you are always looking for a tasty pint, you can tour someof the best the city offers including New Belgium Brewing Company, Fort Collins Brewery and Odell BrewingCompany. Some offer reservations for tours, while others you can show up at a certain time and hope you havea spot for sampling post-tour.Travel To Europe and Back in Vail—Vail might be more ritzy and expensive than some other mountain towns,but its location to Denver along with its overall appearance are what make this town a worthy day trip. Vaillooks and feels much more like a European town, as you will quickly discover while strolling through page 120
  • 121. Vail Village. The restaurants and ski lodges take on Austrian, German and Swiss facades. Even some of thecuisine here is much more European. If you love hearty Austrian food, try Pepi’s Bar and Restaurant, started byformer Austrian ski racer Pepi Gramshammer.Rock and Roll To Red Rocks in Morrison—Once known as the Garden of the Angels, Red Rocks incorporatesthe natural environment to create this concert venue. Sandstone ledges can take all of the credit, the work ofprehistoric earth movements. The two massive monoliths rise to around 300 feet. Opened in June of 1941, RedRock’s Amphitheater was a steal for the city of Denver. The city purchased this space for $54,133. Today, youcan view concerts and movies here in summertime, less than 30 minutes from Denver. Even if you don’t comefor a show, at least come for the view of the city to the east and the foothills to the west.Meet The Devil at Devil’s Head National Recreation Trail and Fire Lookout—In Sedalia, Colorado, under twohours from Denver in the Pike National Forest, you can commence a meeting with the devil. In just under anhour, you can hike to this meeting, where the rock formation is thought to resemble the head of the devil.The 1.4-mile long trail leads you to the Fire Lookout, but you are not finished climbing. Bright orange andintimidating stairs dangle up to this lookout, but once you are here, your worries are at bay. Mountain peaksover 100 miles are in view, including the famous Pike’s Peak. If you reach the top, the ranger, looking out forfires started by lightening in summer time, will give you a green card certifying you made the climb and arenow “a member of the ancient and honorable order of squirrels”. Check that off of the list.10 Best Beer States of 2011 | Jason NotteAugust 23, 2011Some states will let insults about their air quality, road conditions, beaches, cities or even accents pass withoutblinking an eye. Insult their beer, however, and it’s go time.Even as the Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau reports that overall U.S. beersales decreased 1% by volume last year, the number of breweries in the U.S. jumped to 1,759, according to theBrewers Association. That’s the highest count since the end of the 19th century. That number rose to 1,790 byJuly and doesn’t include the 725 breweries in the planning stages.According to Paul Gatza, director of the Brewers Association, that puts the majority of Americans within 10miles of a brewery. Excluding only Tennessee, Rhode Island, Ohio, Massachusetts, Michigan, Minnesota,Alaska, Illinois, Louisiana and Washington, D.C., the amount of beer being brewed in those nearby breweriesonly increased within the past decade, according to figures from Washington-based industry group The BeerInstitute’s 2010 almanac.Just as some states are being left out of the beer bash, some companies are getting to the keg just as it kicks.Anheuser-Busch InBev(BUD) and MolsonCoors(TAP) each saw business drop 3% last year and continue adownward trend as such importers as Diageo-Guinness USA(DEO) (whose sales increased 3.9% last year)and craft brewers including Samuel Adams producer Boston Beer(SAM) (which increased sales nearly 12%)siphoned off their market share. page 121
  • 122. Sales of imported beers were up 5% on the whole last year, while craft beer led the charge with 11% growth byvolume and 12% growth in revenue. Those gains only continued for hyperlocal craft beer, with a 14% jump insales volume and 15% in their take through June, according to the Brewers Association.That said, beer has become an increasingly local point of pride that states will defend to the bitter, hop-flavored end. But what states can most legitimately call themselves “beer states?” We took a close look atstats provided by the Brewers Association and Beer Institute and, based on four key criteria -- production,consumption, breweries and breweries per capita -- came up with the 10 top beer states in America. Therewere some tough omissions, and we’re sure the inbox will be filled with a lot of hate from strong producerssuch as Pennsylvania (8.9 million barrels last year alone) and strong supporters such as North Dakota (whosethree breweries rank dead last in the U.S., but whose nearly 30 gallons a year in per capita consumption rankthird), but these 10 laid out strong arguments for their spot on the tap wall: 4. Colorado Number of breweries: 118 Capita per brewery: 42,620 Production in 2010: 3.6 million barrels Consumed per capita in 2010: 22 gallons While we’re sure the Colorado brewing community is very proud of New Belgium Brewing and the 661,000 barrels it turned out last year, Oskar Blues and its pioneering of craft beer in cars and of other big contributors such as Avery and Great Divide, Colorado’s brewing success isn’t based in craft alone.Colorado is still Coors country, and as long as Pike’s Peak stays on the cans, a Miller Coors division office staysin Golden and the Colorado Rockies’ stadium is still called Coors Field, it’s going to stay that way. Also, as muchas Fort Collins seems to love New Belgium’s bike-in theater and scavenger hunts and Odell Brewing’s potentconcoctions, it’s still home to an Anheuser-Busch plant and distributes 30 packs of macro far and wide.Yet this is what makes a beer state: a little something for everyone. With the fourth most breweries in Americaand the fourth best capita per brewery in the country, Colorado has plenty of IPA and witbier for the craftcollective and enough Bud and Coors Light for the Tim Tebow jersey-wearing Broncos faithful.Even Dogfish Head needs some help from other locals, including Old Dominion Brewing, Twin Lakes Brewingand Evolution Craft Brewing in quenching the average Delaware drinker’s 25.4-gallons-a-year thirst for beer,which is the eighth-highest consumption rate in the nation. Fortunately for the tiny First State, Delaware’s 11breweries are enough to give it the 10th-best ratio of brewers to population in the U.S. page 122
  • 123. Clutch Get Their Own Beer | Carlos RamirezAugust 25, 2011New Belgium Brewing Company has teamed up withClutch to brew, bottle and distribute the brand newClutch beer.The 9% alcohol by volume dark sour ale joins NBB’sLips of Faith Series, adding to a beer family whichalready includes the highly popular Fat Tire Ale,which is now sold in over 32 of the 48 continentalUnited States. The beer is available in 22 oz. bottles and a limited amount of kegs. New Belgium and Clutch (the band) will officially unleash the ale at a very special kickoff event at the Red Palace in Washington DC on Monday night August 29th, at which members of Clutch and their label Weathermaker Music will be present. Admission will be limited. Prior to this cross-marketing match made in heaven, Clutch had just completed a highly successful North American headlining tour. The band’s schedule for the final few months of 2011 continues with a three week European tour beginning in Frankfurt, Germany on Halloween as direct support to Danish rockers Volbeat, which will see the band play large scale venues in historic European cities like Milan, Paris, Brussels, Munich, Vienna, etc. Following the dates with Volbeat, Clutch will be embarking on a headlining Scandinavian run that will bring them all the way to Helsinki, Finland. After the Scandinavian dates the band will be back stateside for their traditional Northeast holiday headline run. It doesn’t stop there though, directly following the holiday shows, Clutch will gear up for a three week run of the UK, as direct support for classic Irish rockers Thin Lizzy. page 12
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  • 125. September 1, 2011Outside’s 50 Best Places to Work 2011 page 12
  • 126. September 8, 2011Best Bets: Paying homage to “Rent,” a pooch plunge to support Freedom ServiceDogs and moreCritics pickPaying homage to ‘Rent’Friday. “Rent” never seems to go out of style — the enduringAIDS-era bohemia just returned to an off-Broadway theater inNew York, and the Littleton Town Hall Arts Center just won abest-musical Henry Award for its recent production. Originalco-stars Adam Pascal and Anthony Rapp, who returned toDenver in 2009 to perform as Roger and Mark in a touringversion of the show, are back in Colorado tonight for a concertperformance that will include songs and stories from theirtime with “Rent.” Rapp and Pascal were with the show from itsbeginning in 1996, co-starred in the 2005 film adaptation and returned to Broadway in 2008. 8 p.m. Lone TreeArts Center, 10075 Commons St. $45-$75; 720-509-1000 or lonetreeartscenter.org. John MooreFamily FunAll aboard! Thomas the Tank Engine in GoldenWeekends through Sept. 25. Hear that train a-comin’? It’s Thomas the TankEngine, and he’s making an extended stop at the Colorado Railroad Museumstarting Saturday. It’s the “Leader of the Track” tour: A full-size Thomas willbe giving his fans rides around the museum, and Sir Topham Hatt will be onhand to make sure all goes smoothly. Craft activities, live music, storytellingand videos will add to the fun. 9 a.m. to 5 p.m. Saturdays and Sundays.Colorado Railroad Museum, 17155 W. 44th Ave., Golden ; 303-279-4591.Tickets are $18 for guests ages 2 and older. Buy tickets at ticketweb.com orcall 866-468-7630. coloradorailroadmuseum.orgLocal Flavor Festival at Lowenstein CultureplexSunday. Cultivate your inner locavore at the Local Flavor Festival. The third annual event brings together localbusinesses and arts organizations to celebrate Colorado. Listen to music from local acts like John Common andBlinding Flashes of Light, Pink Hawks, and Chris McGarry and the Insomniacs at the Lowenstein Cultureplex,an all-star lineup of Denver-based businesses. Kids can listen to storytelling at the Tattered Cover and take“Dance With Me” lessons from Ballet Nouveau. 11 a.m. to 5 p.m. Lowenstein Cultureplex, 2526 E. Colfax Ave.Admission is free. coloradolocalfirst.comLet your pooch take a plunge for a good causeSaturday. Mutts get their day in the sun at the Festival of the Bastardino: A Celebration of Mixed-HeritageDogs, at Pirates Cove water park. The big highlight is the Doggie Plunge, when pups of all stripes — and spots— get to paddle to their heart’s content in the Pirates Cove pool. page 12
  • 127. (The staff stopped adding chlorine after Labor Day.) Fido needs to wear a collar and have been vaccinated. 10 a.m. to 4 p.m. Pirates Cove at Belleview Park, 1225 W. Belleview Ave., Englewood. Admission is free; tickets for the plunge are $10 per dog, with proceeds going to Freedom Service Dogs. freedomservicedogs.org Brews, chili and music at Crested Butte festival Saturday. Say goodbye to summer at the Mount Crested Butte Festival of Beers and Chili Cookoff. Featuring live music from the Sam Holt Band, Springdale Quartet and Better Late Than Never,the brewfest invites the 21- plus crowd to sample beers from more than a dozen breweries. Noon to 6 p.m.Crested Butte Mountain Resort, Crested Butte. Admission is $25 and includes unlimited sampling. cbchamber.comTour de Fat to roll with pedal powerSaturday. Bicycles take over Denver — if only for a few hours — at New Belgium Brewing’s Tour de Fat. The daystarts with a cruise from City Park to downtown and back, via Cheesman Park. After the ride, the pedal peoplewill gather in the park for live music and New Belgium beers. Musical acts include Paper Bird, Marty Jones, LosAmigos Invisibles, Dovekins, Daredevil Chicken Club and more. organizers say. 10 a.m.-4 p.m. City Park, East17th Avenue and York Street. Admission is free. Suggested $5 donation for parade. facebook.com/tourdefatMusic and moreLook on the Sunnyside for an eclectic festivalSaturday. The ninth annual Sunnyside Music Festival descends on Chaffee Park with an eclectic lineup and anexpanded layout. The free festival has grown into an annual rally for Highland and Sunnyside neighbors. Thisyear’s double-staged music will certainly groove the ‘hood, with a variety of local maestros. A. Tom Collins,Broken Tongues, Dr. Harlan’s Bluegrass Tonic, the Pink Hawks and the Love Royale are on the bill, plus YoMamas Papas and the effervescent Bonnie and the Beard. This year, the beer garden is stretching around thepark. And organizers will use every inch of the park this year, with bouncy castles anchoring a larger kids area.Visit sunnyside musicfest.org for more info; for more on the music, check heyreverb.com Jason BlevinsVisual artFred Sandback works take over entire MCAToday. It’s hard to describe the unique, still underappreciated art of Fred Sandback (1943- 2003). He redefinednotions of space and form, using only tightly drawn, colored yarn to divide rooms and outline shapes. TheMuseum of Contemporary Art Denver, 1485 Delgany St., will devote its entire building to his works in a showopening today and running through Oct. 23. A members-only reception takes place today from 6 to 8 p.m.and the public is invited from 8 to 10 p.m. $10, $5 students and seniors. 303- 298-7554 or mcadenver.org. KyleMacMillanRobischon Gallery launches five exhibitionsThursday. With its newly expanded space, the Robischon Gallery, 1740 Wazee St., can now accommodate moreexhibitions at once. Thus, it is presenting five concurrent solo exhibitions that open Thursday with a publicreception from 6 to 8 p.m. and continue through Oct. 29. Among the artists featured are page 12
  • 128. Colorado photographer Kevin O’Connell and Chinese artist Zhong Biao, who was included the recent DenverArt Museum exhibition “Embrace!” Free. 303-298-7788 or robischongallery.com. Kyle MacMillan“Fragmented installations” a solid exhibition at PirateThe Denver area already boasts a strong group of clay artists, but another name deserves to be added to thelist: Jessica Kreutter.Returning to her hometown after a 17-year absence, the Denver native is presenting a strong exhibition of hermost recent works in the associate gallery at Pirate: Contemporary Art, 3655 Navajo St.Combining discarded objects with quirky, sometimes vaguely figurative porcelain sculptures, Kruetter createswhat she aptly calls “fragmented installations.”Examples include an animal- like clay form sprawled on a worn, overstuffed chair in “Waiting for Company” orclay horse hooves poised on an old scale next to a locker door in “In the Interim.”With a sensibility reminiscent of the forlorn, ghostly scenes of George Segal from the 1960s and ‘70s, thesesemi- narrative works suggest a frozen memory or lost moment in time, a transitory state captured in theexhibition’s title, “In the Interim.”But there is also a more unsettling current, one that can be seen in the skeletal mouth peeking out from astack of fabric- like layers of white porcelain and a severed hand grasping an umbrella in “Disappearing Into theTempest.”The show runs through Sept. 18. Free. Hours: 6 to 10 p.m. Fridays and noon to 5 p.m. Saturdays and Sundays.303-458- 6058 or pirateartonline.org. Kyle MacMillanSeptember 8, 201130 Second MBA: Creating, Nurturing and Changing Corporate Culture: Part 2Kim Jordan speaks to how you can create a culture of teamwork by giving difficult feedback.Full video is available on DVD at back of clipbook. page 12
  • 129. New Belgium Tour de Fat takes to the streets Saturday | Blair ShiffSeptember 8, 2011The New Belgium Tour de Fat comes back to Denver Saturday.Thursday morning, Tour de Fat manager Matt Kowal spoke with 9NEWS about where the proceeds go, whypeople wear costumes to it and how many people are expected to show up this year.Last year, 8,000 people showed up for the Tour de Fat.Watch the interview above to hear more details about the race or visit their website http://www.newbelgium.com/events/tour-de-fat.aspx.It starts Saturday at 10 a.m. at City Park.See flash drive for full video.Nightlife Agenda: The Rapture arrives; See Common for free | Fritz HahnSeptember 20, 2011 This week, catch the hyped return of New York dance- punk pioneers the Rapture, see hip-hop star Common for free at the Park at 14th, be blown away by the pairing of [Expletive] Up and Wavves at the Black Cat, listen to local RB/soul/hip-hop dynamo Maimouna Youssef unveil her debut album, celebrate the 11th anniversary of the Bliss Dance Party, hit a very arty singles night or go on a Fat Tire bar crawl. Wednesday “Late show” and “Velvet Lounge” is sort of redundant, so when the club advertises a show that way, you haveto wonder just how late they mean. This show is worth staying out late. Carla Bozulich has been one of indierock’s most striking performers for years, from her time fronting Geraldine Fibbers to her more recent band,Evangelista. The music she creates can be scary or imposing — and it’s always intense. Opening is page 12
  • 130. Noveller, the intriguing guitar drone project of Brooklyn’s Sarah Lipstate.ThursdayWe’ll bet there are thousands of people in the Washington area who listen to Junior Marvin’s music everyweek without knowing who he is or that he’s one of their neighbors. Marvin, born in Kingston, Jamaica, in1947, grew up playing guitar and joined Bob Marley’s band in 1977 -- just in time to record most of the guitarparts on Marley’s landmark album “Exodus.” Marvin toured with Marley until the reggae star’s death in 1981,and he’s spent many years since touring with the Wailers and the Original Wailers. He moved to Alexandriain 2000 to be with his then-fiancee, and he’s lived in the area ever since. Even though he’s close by, soloshows are rare; You’re more likely to see the Original Wailers at Jiffy Lube Live than at an Arlington club. Soreggae fans, seriously, make plans to see Marvin at Iota, where he’ll be performing reggae classics and originalmaterial with a full band.FridayLocal RB/soul/hip-hop dynamo Maimouna Youssef impressed us this summer at Carter Barron Amphitheatrewhen she headlined the first Going Out Guide Weekend concert, and she has done it again with the release ofher debut album, “The Blooming.” The vibrant collection of songs finds Youssef brimming with confidence asa vocalist, but her talents as an arranger are equally noteworthy. From the sultry, bluesy crawl of “Black MagicWoman” to the horn-fueled hip-hop of “You Ain’t Hard” and the slow and seductive RB of “I Got a Man,”every track is an impressive showcase of the up-and-coming performer. Youssef celebrates the release of “TheBlooming” with a concert at the Montgomery College Cultural Arts Center.There are any number of ways to tell if someone at a singles event is a person you’d like to talk to -- whatshoes they’re wearing, what cocktail they’re drinking, whether they’re wearing chunky black eyeglasses. Butfor a surefire conversation starter, it might be hard to beat commenting on the canvas they’re working on.That’s the premise behind Art Jamz’s singles-only Singles Session at the Lamont Bishop Gallery in Shaw. The$65 admission includes canvas, paints and brushes, artistic inspiration from music and hosts, an open bar andall-you-can-eat hors d’oeuvres, plus three-and-a-half hours to paint and mingle. You may not conjure up love,but as Art Jamz’s invitation says, “the only way to truly know if he or she is the one is to look into their soulthrough their artwork.”Dance music is often driven by a bigger-is-better mantra. You’ll often find DJs and producers using the term“big room” to describe tracks that move a lot of air on big speakers and overpower a mass of dancing bodies.Since the late ‘90s, Miguel Migs has sought a different path to success. He focuses on nuance, varying temposand soul rather than intensity. His many releases on Naked Music and his own label Salted Music have alwaysbeen sexy and sophisticated while carrying the energy of deep house. Migs and his longtime vocal muse LisaShaw play Red Fridays at U Street Music Hall.SaturdayWant to see Common for free on Saturday night? He’s performing at a special showcase at the Park at 14th,and as a special treat for Nightlife Agenda readers, you can catch his show without paying a cover. All you haveto do is arrive by 10 p.m. and mention the Going Out Guide to the doorman. Cross your fingers for some tunesfrom his forthcoming album “The Dreamer, the Believer,” which is set to drop later this fall. Doors open at 8p.m. page 10
  • 131. After 11 years of keeping Washington dancing, DJ Will Eastman’s monthly Bliss dance party shouldn’t need us-- or anyone -- extolling its virtues. Few nights mix up electro, house, indie-dance and other ear-catching sub-genres as well as Bliss does, and to mark its 11th anniversary, Eastman is planning to DJ for six uninterruptedhours at U Street Music Hall, spinning songs that have inspired and shaped his tastes since Bliss’ early days as aBritpop and indie rock night at the now-defunct Metro Cafe. Arrive early to pick up a special 11-song Bliss mixCD or win a Bliss T-shirt; Stick around to dance until the wee hours. Admission is $10 all night.You’re going to be hearing a lot about New Belgium’s beers this week because Fat Tire, Ranger IPA, Hoptoberand other ales will be available on tap instead of just in bottles. There’s an obvious upside to this: It’s a loteasier to convince someone in a bar to order a pint of draft beer than to splash out on a 22-ounce bottle ofthe same stuff. Everywhere from Iota to ChurchKey has planned special tapping parties, but we’re interested inthe Tour de Biere in Columbia Heights. The Wonderland Ballroom, Room 11, Red Rocks, Meridian Pint and theGetaway are putting New Belgium beers on draft, and between 11 a.m. and 7 p.m., you can pick up a passportat any of the bars and get a stamp when you order any New Belgium draft. Collect stamps from all five bars,and you could win $50 gift cards to the bars, a one-year Capital Bikeshare membership, T-shirts and otherprizes; free glassware and other giveaways will be available while supplies last.SundayThe Rapture is touring as a band for the first time in a few years. We tip our hats to the New York punk-funkgroup for teaching the indie kids how to dance back in the early 2000s, when “House of Jealous Lovers” - arevved-up combination of disco and post-punk full of percolating bass, thumping drums, echo-laden guitarand an insistent cowbell - exploded out of the too-cool Williamsburg scene and started showing up on hipDJ playlists. Coupled with LCD Soundsystem and Justice vs. Simian’s “We Are Your Friends,” rock-loving 20-somethings realized that it wasn’t wrong to move to a groove, and now dance parties proliferate at indie-minded nightspots. The band’s sound has expanded over the past three albums - check out the ‘90s housepiano loops and chugging percussion on the latest single, “How Deep Is Your Love” - even if its current outputisn’t as memorable as its hits from a few years ago. One thing is certain, though: The band’s bass-heavygrooves are guaranteed party-starters. DJs Dave P (of New York’s Fixed), Sammy Slice (of Philly’s Making Time),Simon Phoenix and Stereo Faith (of Baltimore’s Taxlo) open.This show seems like an odd pairing. There’s Toronto sextet [Expletive] Up , a band that plays expansive, high-concept hardcore, best heard on this year’s stunning rock opera and album-of-the-year contender “DavidComes to Life.” Then there’s Wavves, basically the one-man project of Nathan Williams, a dude who really likesBlink-182 and getting high. Yet the two bands have formed a friendship and even collaborated on a track onthe new Wavves EP, “Life Sux.” Wavves gets the opening spot at the Black Cat, which is probably a good thingbecause no band should want to follow [Expletive] Up. Burly frontman Pink Eyes always delivers a full-contactperformance and finds his way into the crowd.MondayWith the undefeated Redskins atop the NFC East, Dallas Week means something again. If you’re looking for away to get in the spirit for Monday’s game, check out Meridian Pint’s tailgate barbecue. It’s a fundraiser for theD.C. Firefighters Burn Foundation, a charity that provides support and assistance to burn victims. Grab some‘cue from the firefighters manning the smoker on the patio between 4 and 9 p.m., then grab a $4 can of D.C.Brau Public Ale or head inside to find all six D.C. Brau beers on tap. (The new Atlas Fest Oktoberfest beer is astandout.) Kickoff in Dallas is at 8:30 p.m., and you can watch the action on numerous TVs in the basement bar.During the game, pints of D.C. Brau are $4 and all appetizers are 25 percent off, as are any of the bar’s largebottles of beer. page 11
  • 132. Ty Segall comes from the fertile garage rock scene of San Francisco, where fuzzed-out bands are as commonas the fog. Ty Segall, a young dude with long, blonde surfer hair, is one of the standouts, and he seems to bejust entering his prime with recent album, “Goodbye Bread.” The songs are slowed down a bit this time, whichallows the melodies to come to the forefront. His voice is also a prime weapon for the first time, shifting from avulnerable falsetto to a throaty roar that recalls John Lennon. Psychedelic local Sun Wolf and Segall’s San Franbuddy Mikal Cronin open the show at Comet Ping Pong.TuesdayRapper/singer Phonte reunites on stage with former Little Brother partner 9th Wonder in D.C. next month,but their newly released solo albums are probably exciting you too much to wait that long. Phonte has finallycompleted the hip-hop focused solo album that so many longtime fans have been anticipating. 9th Wonder’snew record is like those of Marley Marl and Hi-Tek: He pulls out a gang of beats and taps favorite collaboratorsto jump on them in all-star fashion. DJ Cuzzin B and DJ Face host the listening party for both projects at Policy.Experience the records socially with fans instead of alone on your iPod, and catch a bunch of unreleased bitsfrom the vaults, too. Free tickets to the October show will be raffled off.Rating this year’s crop of pumpkin beers | Evan BennSeptember 22, 2011 One of the things that keeps beer drinking exciting is the way brews change and develop over time. People cellar some beers for years, like fine wines, waiting for flavors to mellow or intensify. And, because of changes in raw ingredients or recipe tweaks, attributes of craft beer often differ from batch to batch, vintage to vintage. Those subtle changes are a big reason why I look forward to once-a- year releases, like pumpkin beers, which are on shelves and in bar taps through the end of November. I’ve found myself drinking more Schlafly Pumpkin Ale this year than in previous years, because I detect less of the clove spiciness that has turned me off in the past. “A lot of people have told us this year’s version tastes more pumpkiny, with the spice profile being a little more balanced,” says James “Otto” Ottolini, who as head of brewing operations for St. Louis Brewery helped create the Schlafly Pumpkin Ale recipe.Ottolini and his team aimed to make an “over-the-top, in-your-face” pumpkin beer for Pumpkin Ale’s 2006debut, and he says the fall seasonal has become one of the brewery’s best sellers. Although the core recipehasn’t changed from year to year, Ottolini says brewers make small adjustments to techniques and ingredients.“We’re always exploring ways to improve quality, to make a better Pumpkin Ale,” he says.Here are my tasting notes on eight pumpkin beers — four locally brewed, plus four others available in St. Louis— along with ratings on a scale of one to four jack-o’-lanterns (with four being pumpkin perfection). page 12
  • 133. LOCAL BREWSSchlafly Pumpkin Ale (3½ jack-o’-lanterns) • A bold cinnamon-nutmeg-clove spice mix makes this beer smelllike vaporized Thanksgiving and keeps the flavor intriguingly complex. At 8 percent alcohol by volume, SchlaflyPumpkin Ale is big enough to lay down in a cool, dark place for a year or two, then see how the spices developwith age.Kirkwood Station Pumpkin Ale (3 jack-o’-lanterns) • The recently renamed Kirkwood Station Brewing Co.(formerly Highlands Brewing Co.) has a real winner in its fall seasonal from brewmaster Dave Johnson. Anaddition of vanilla late in the brewing process creates a creamy flavor that helped this win best pumpkin beerat last year’s Augusta Bottoms Beer Festival.Ferguson Pumpkin Ale (2½ jack-o’-lanterns) • Falling somewhere between the Schlafly and O’Fallon versionson the spice scale, Ferguson’s pumpkin beer relies on cinnamon, nutmeg and actual pumpkin to mimicdelicious pumpkin-pie flavors.O’Fallon Pumpkin Beer (2½ jack-o’-lanterns) • The flavor of pumpkin purée is more pronounced than thespice blend that goes into this brew. That fact, combined with a relatively low (5.6 percent) alcohol by volume,makes it easy to drink several in a session. I find the mouthfeel to be a little thin, keeping it from a higher score.OUT-OF-STATE BEERSJolly Pumpkin La Parcela (3 jack-o’-lanterns) • Until 2008, Michigan’s Jolly Pumpkin Artisan Ales didn’t brew apumpkin beer — somewhat ironic. La Parcela uses about 30 pounds of pumpkin for every 310 gallons of beer,but good luck picking out much pumpkin flavor. This tart and funky beer is aged on wood and contains cacaonibs; it has tons of flavor, but just a hint of pumpkin.New Belgium Kick (3 jack-o’-lanterns) • This new collaboration from Washington’s Elysian and Colorado’sNew Belgium brewing companies combines the rich, velvety feel of pumpkin flesh with the tangy bite ofcranberries. Released as part of New Belgium’s experimental Lips of Faith series, Kick will delight fans of bothsour and pumpkin beers.Shipyard Pumpkinhead Ale (1½ jack-o’-lanterns) • This Maine brewery starts with a wheat-beer base andlayers in spices and pumpkin flavors. The subtle spicing and bland base lead to a subpar, uninspired example ofthe style.Southern Tier Pumking (½ jack-o’-lantern) • The cloyingly sweet flavor of this imperial pumpkin beer (8.6percent alcohol by volume) tastes like a melted-down pumpkin-scented candle. If that’s your thing, try it; youmay like it. page 1
  • 134. Foam on the Range: Colorado’s Beer Trail | Laura BlySeptember 23, 2011 page 1
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  • 137. Oktoberfest beercation: confessions of a first-time beer taster | Nicole SaidiSeptember 23, 2011 One of my biggest irrational worries right now is of somehow becoming incapacitated, forcing authorities to barge into my apartment all movie-style and come face-to-face with the large number of full and empty beer bottles that I currently have scattered around the place. What was going on that brought so much beer into her apartment? Either serious problems, or serious partying. But I assure you, it’s all in the name of science.And there really is such a thing as too much beer. Really.You see, I was conducting a beer tasting of several flavors of Oktoberfest beer, in effect embarking on a“beercation” in my own home. My beercation was a bit like a staycation, but with the beer of a specific quasi-destination.Oktoberfest is a time-honored tradition in Munich, Germany, the latest location CNN iReport is featuring in theDestination Adventure travel series. You go, you drink from a giant mug, and you celebrate in the Bavarian way.I couldn’t make it to the real event this year, so I decided to prepare for a hypothetical future trip by learning asmuch as I could about Oktoberfest beers. Plus, I just really like Oktoberfest beers. So it all worked out.The first step in my adventure was to define which beers would qualify for my tests. I decided to focus onMärzen-style lagers. In Germany, Oktoberfest celebrates the harvest season. Not only the harvest of healthythings from the earth, but also the harvest of Märzen beers that were started in March (hence the name) andthen stored.The proper Oktoberfest beer is a lager, which means “storage” in German. While we typically associate lagerswith questionable mass-produced beers that will not be named here, a well-made lager beer is fresh-tastingand delicious in its complexity. Back in the olden days, the climate and geography in Germany supported aslow-brewing technique with bottom-fermenting yeast that thrives while stored in chilly ice caves.I read up as much as I could on the Oktoberfest tradition, including thumbing through an iReport submitted bySusan Terhune. She’s a resident of Mainhausen, Germany, and had a lot to say about what to watch out for anddo for those who attend the festival. She attended the festival and enjoyed her time in the Paulaner tent, butunfortunately lost track of her husband at some point during the festivities that night. (Yes, she did find himlater.) After reading some of the many Oktoberfest stories out there, I researched the kinds of beers I shouldseek out for my tasting. page 1
  • 138. The second step was to obtain the specimens. I scoured my local grocery and liquor stores, often repeatedly,searching again and again for the best seasonal brews. Some I found, some I didn’t. I also stumbled on someunexpected other possibilities. When possible, I bought single assorted beers together. In the end, I had to geta few six-packs, and there is quite a bit of beer left over.The third step was to actually taste the beers. The hardest part, mind you. I tracked down every beer-tastingglass in my unit and sampled several kinds of beers at once so I could immediately detect the similaritiesand differences. In order to avoid any tainting from inebriation, I kept samples small and grouped them overseveral days. I tried the beers both in the bottle and poured out into a glass, for comparison’s sake. Havingdone this experiment, I plan on getting some new beer glasses.Unfortunately, over the weekend when I planned to do most of the tasting, I fell ill and lost my sense of smell.Oh, irony, thou art cruel.For several days, I sat on pins and needles, hoping my sinuses would take pity on me and allow some of thatflavor to come through. Not to mention, hoping that my health would improve as well. But I regained thispower, and the testing went on. The whole process was truly enlightening.I discovered first that all Oktoberfest beers are not created equal, and I divided them into three categories:German Oktoberfest, American Oktoberfest and Oktoberfest-inspired. Since I’m not a total beer snob, I didn’tknow all the jargon and tried to observe as best as I could.My overall conclusion was that the Germans do it best. Sipping one of their beers made me feel like I wasalready in Germany, toasting my good fortunes with other revelers in one of those tents they set up duringOktoberfest. Ayinger’s Oktoberfest turned out to be the tastiest of my bunch by far with its complex grainyflavors and slight hint of sweet maltiness.I also enjoyed Paulaner’s straightforward celebratory brew. Also, everything I’d heard about Beck’s turned outto be true. They make a surprisingly good Oktoberfest, with a slightly nutty aftertaste. My palate didn’t take askindly to Spaten’s offering, which was slightly more bitter. The Warsteiner was quite nice, but nothing special.I also enjoyed the American-style Oktoberfests, once I gave up on my dream of finding one that tasted like thegenuine article. They have a different flavor, and that’s okay. Sam Adams’ Oktoberfest seemed to be the closestto authentic, and probably could pass save for the slight grainy funkiness that lingers after swallowing.Victory and Brooklyn seemed to have a similar flavor to one another, almost vegetable-like in nature. Thatmight sound strange, but the beers are very pleasant to drink. The Brooklyn is a little deeper and earthier,while Victory is lighter and more celebratory. Locally, I threw in the Red Brick Oktobeerfest and found it to benice and malty.The Shiner and Leinenkugel’s Oktoberfests were decent offerings, but tasted a bit too much like the breweries’other beers. The Shiner was a bit too bland in the end, and the Leinenkugel’s a bit too bitter and strong.Finally, there was the most interesting category of all: the Oktoberfest-esque beers. These include ales andlagers that are inspired by autumn, but wouldn’t necessarily be Oktoberfests. Terrapin’s Pumpkinfest attemptsto blend an Oktoberfest lager with pumpkin taste. It’s actually quite nice, and the pumpkin beer hater in mewould gladly continue drinking it.The Magic Hat Hex Ourtoberfest and the New Belgium Hoptober are both fall-inspired ales. As such, they have page 1
  • 139. a crisper and more-bitter flavor. Their malts and flavors hint at the Oktoberfest style. In keeping with MagicHat’s traditions, the Hex gave me the cloudiest pour of the bunch. Finally, I tried the Sierra Nevada Tumbler, abrown ale with excellent flavor that sadly doesn’t fit the description of an Oktoberfest Märzen, but still evokesthe feeling of autumn.These samplings, and a look back at all the iReports we’ve seen (like the lovely photos sent by world-travelingiReporter Daniel Dreifuss) have inspired me to find out more about Oktoberfest.There are plenty more Oktoberfest beers out there to try, and this sampling I took barely scratches the surfaceof this beer genre’s wide selection.Once the tasting was over, the hardest part was how to package the information that I had collected. Istruggled to photograph the bottles (and glasses of tasted beer), and to come up with the right words todescribe what I was tasting. To my surprise, many of the conclusions I drew were similar to things said byseasoned beer experts, and that was somewhat reassuring.It was the most effort I’ve ever put into beer-drinking, ever, but it also gave me a huge taste of the possibilities.Now that I’ve done this, I feel well-prepared to venture out to Munich and drink Oktoberfest beers from giantmugs with ease. Let’s all raise a glass to the great traditions of German brew.Oh, and anyone want to help me finish off all these suds?If you’ve been to Munich, we’re curious what you would recommend and what you’ve enjoyed. Share whatyou think a traveler should eat, and any food-related adventures you’ve had in the comments area below. page 1
  • 140. September 24, 2011New Belgium considers Asheville for new breweryAsheville, N.C., is among the cities New BelgiumBrewing Co. is considering for a new brewery.COLORADO BEER GUIDE 2011The maker of Fat Tire beer has been looking to opena brewery on the East Coast. Spokesman BryanSimpson says the Fort Collins, Colo.-based brewer hasnarrowed its choices to four cities, including Asheville.He wouldn’t reveal the others.The brewery aims to make a final decision this year.Simpson told the Fort Collins Coloradoan Asheville provides an easy jumping off point for distribution along theeastern seaboard and has access to a high-quality water supply and a savvy beer drinking population.Earlier this year, New Belgium expanded distribution into Maryland, Virginia and the District of Columbia,making its beers available in 28 states plus the District of Columbia.Look for New Belgium beer at a tap handle near you | Greg KitsockSeptember 26, 2011After a successful August launch of 22-ounce bottles, New Belgium Brewing Co. in Fort Collins, Colo., is aboutto open the floodgates. As of Sept. 19, all 18 of the brewery’s Washington, Maryland and Virginia distributorsare carrying kegs, reports Neil Reeve, the brewery’s mid-Atlantic regional director.“I can’t say I’m the first place in D.C. to have New Belgium on tap, but I’m the first person to get it through adistributor,” boasted Ryan Wolfe, general manager of Thunder Burger Bar in Georgetown, at a premier partylast Tuesday. (Incidentally, the Black Squirrel in Adams Morgan had been self-importing New Belgium beersfor several years now.) Wolfe was sipping on a 1554 Enlightened Black Ale, an additional product that NewBelgium has thrown into the mix here. page 10
  • 141. Reportedly based on a 16th-century recipe unearthed in a library in Brussels, 1554 is fermented with a modern lager yeast, resulting in an ebony colored but smooth and easily drinkable brew that Reeve likens to a German schwarzbier. “We do call it an ale,” he admits, but that’s done as a nod to Texas liquor law, which mandates that all beers above 5 percent in alcohol be labeled ales. (1554 clocks in at 5.6 percent.) New Belgium fans will havean even greater choice of packaging in days ahead. Six-packs of 12-ounce bottles should pop up here duringthe fourth quarter of 2011, probably in November, promises Reeve. Then in 2012, “at the earliest in Februaryand at the latest in April,” we should see the first New Belgium beers in cans.Currently, New Belgium cans three beers (Fat Tire Amber Ale, Sunshine Wheat and Ranger IPA) for limiteddistribution in its western markets. But New Belgium is debuting a new high-speed packaging line that willallow the brewery to fill 450 cans a minute (as opposed to 60 for the slowpoke old line). Once the newmachinery is fully functional, New Belgium will supplement its 12-ounce cans with 16-ouncers, says BryanSimpson, the company’s media relations director.Incidentally, the Fat Tire in a can differs from the bottled and draft versions in that the canned beer is dosedwith a small amount of live yeast. As Simpson explains, the head space in a can contains more trappedoxygen than the head space in a bottle. The yeast gobbles up this oxygen, preventing it from reacting with thecan’s contents to give the beer a stale, cardboardy flavor. In an informal taste test a few years ago, the can-conditioned Fat Tire struck me as a little fruitier than the cleaner bottled version. But Simpson claims that inblind tastings at the brewery, the staff couldn’t tell them apart.Expect a few new labels from New Belgium as well. By November, the hoppy golden ale Hoptober will give wayto a new winter seasonal, Snow Day, which is very dark and highly hopped but a little less alcoholic and easieron the palate than many of the black IPAs on the market. We’ll also see two new entries in the brewery’s Lipsof Faith series of limited-edition beers: Fresh Hop, seasoned with raw hop cones trucked directly to the brewkettle from the fields of Washington state; and Prickly Passion Saison, brewed with passion fruit and pricklypear to augment the esters from the saison yeast.Finally, if you attended the inaugural Harvest Beer Festival in Davidsonville, Md., on Sept. 17 and sat in on NewBelgium cellarman Eric Salazar’s talk on sour ales, you might have gotten a swig of the brewery’s La Folie. Thissour brown ale, a blend of vintages aged in 60-hectoliter wooden vessels called “foeders” for one to four years,is brewmaster Pierre Bouckaert’s homage to the sour ales he used to brew as production manager for theRodenbach Brewery in Flanders. page 11
  • 142. La Folie isn’t officially here yet, but Reeve believes it will join the product mix after the next bottling run inspring 2012. “It’s our highest-volume sour beer, so I would think you’ll be getting it sooner rather than later,”said Simpson.A correction: In my last blog post, I mentioned a collaborative brew called DJ Love, to debut at Smith Commonsin November. A PR representative indicated that the beer would be “labeled as ‘inspired by’ or ‘conceivedat’ Smith Commons and the restaurant will be heavily involved in the development and launch of the beer.”Brandon Skall of DC Brau wrote back that the beer, which he termed a joint effort solely between his breweryand Stillwater Artisanal Ales, “is yet to be conceived much less named,” although the release party will be atSmith Commons. page 12
  • 143. October 3, 2011Pope Crisco: Hoptober By New Belgium Brewing Company Today I have enjoyed getting my oil changed, my hair cut, and congratulating my lovely wife on her new job as an adjunct professor at a local community college. This good news is completed by tonight’s first preseason game for the Dallas Stars, and after the first period they have bested Montreal 3 to nil. So the only thing that can act as the cherry on top of this day is to enjoy a fine beer, and that’s just what I have done. Diverting from my creation and celebration of Tex-toberfest, I have pulled out a bottleof Colorado’s New Belgium’s Hoptober.Filling the pint glass du jour, the ale pours a lovely, golden straw color. The beer is very clear, exhibiting only avery slight cloudiness, and forms a nice, frothy, off-white head.A bready nose mingles with a wonderful grapefruit aroma. This citrus essence carries over as the forwardflavor of the beer. With the medium bodied, hop-forward flavor, bitterness is kept surprisingly at bay, while noreal distinct maltiness really develops throughout the beverage.Taking into account a nice lacing and a decent, medium-to-medium full body, this is a good beer vergingon excellent. Enough is here to be enjoyed by a hop head, with tempered bitterness to make the beerapproachable by drinkers less inclined to sample an ale with the same flavor profile paired with sharperbitterness on the palate.Prost!Local bicycle groups benefit from Tour de Fat | Robert HawkinsOctober 5, 2011Bicyclers not only have more fun, they also have big wallets, apparently.Case in point: Saturday’s Tour de Fat stop in San Diego -- the 10th on its 13-city tour -- raised $22,376 for the SanDiego Bicycle Coalition and the San Diego Mountain Biking Association. page 1
  • 144. That’s $8,000 more than the festivities raised last year, according to New Belgium Brewing spokeswoman JennyFoust.Tour de Fat is a traveling festival that celebrates all things bicycling and beer. Fat Tire Amber Ale is NewBelgium’s flagship brew.According to Foust, more than 3,000 bicyclists showed up at Golden Hill Park for this year’s event. About 850 ofthose participated in the traditional bicycle parade.The one-day festival was the third time Tour de Fat has included San Diego. New Belgium has been sponsoringthe tour for 12 years.The day is filled with music, crazy bike contests, costumed bicyclers, local food trucks and New Belgium beer.Tour de Fat promotes it as a “rite of passage” that brings cyclists together into a community with a commoninterest.One of the highlights of the festival is the car-for-bike swap in which Belgium Brewing gives a Black Sheepcommuter bike to one person who is willing to give up his or her automobile for an entire year.In San Diego, the winner was Allison Whitney, 37, who wrotea haiku that wowed the judges: “Where I left my car, my sweet Black Sheep bicycle, takes me to freedom.”The tour continues this weekend, Oct. 8, in Los Angeles at Historic Park, followed by Tempe on Oct. 15 andAustin on Oct. 22.Low-brow beer pairings from hummus to Easy Cheese | Ken MillerOctober 6, 2011 Pairing food with alcohol is a science and an art. It can also be very expensive. In today’s economy, many people can’t afford to test wines looking for what pairs best with that chateaubriand—let alone pay for the chateaubriand itself. So here at Weekly, we wanted to give the Average Joe a pairing experience, courtesy of your neighborhood grocery store. We’ve taken some ready-to-eat snacks and paired them with affordable beers, courtesy of Clyde Burney, vice president of beer at Southern Wine Spirits of Nevada and a man who definitely knows his brews. Keep in mind this isn’t an exact science, but if your experience following this advice in any way mirrors our own, it’s certainly a delicious (and affordable) one. Food: Tostito’s Hint of Pepperjack Stone-Ground White Corn Chips with Santa Barbara Mango Peach Salsa page 1
  • 145. Beer: PacificoBurney didn’t even have to think about this one—Pacifico. “It’s light and sweet enough to complement themango, for a start. But it also says summer; it says refreshing, a light way to start an evening or afternoon. Itflows right together and tastes right together.” For spicier salsa, Burney recommends “any IPA.” Food: Trader Joe’s Pita Bread with Trader Joe’s Smooth and Creamy Cilantro and Jalapeño Hummus Beer: Warsteiner This is an intense combo of flavors, and Burney says a pilsner works like a charm—in this case, Warsteiner. “I think they’ll complement each other. They’re both quite harsh. Warsteiner is a harsh pils, so it hits up front withthe malt they use and will complement the garlic and jalapeño bite. Plus, the pils isslightly malty and will cut through the oils in the hummus.”Food: Fire Roasted Tomato Olive Oil Triscuits with Cheddar ‘n Bacon Easy CheeseBeer: Pabst Blue Ribbon“That’s a good job, mate,” Burney compliments me on the surprisingly substantial combo he dubs “the Poor Man’s Night Out.” It’s so substantial, in fact, that Burney says to have this one with a Pabst Blue Ribbon. “We’ve got a meal here, so we want something nice to wash it down with. Anything other than PBR or maybe a Killian’s Red, we’re going to get full.” Food: Doritos, Tapatío Salsa Picante Hot Sauce flavor Beer: Modelo Especial Burney says to pair lagers with very spicy munchies. For Doritos-turned-spicy, try Modelo Especial. “It’s dry enough to help us quench what we’ve got going on without killing the flavor. When it gets this spicy, you need something to quench your thirst.”Food: Ruffles, Loaded Chili Cheese flavorBeer: New Belgium HoptoberfestA disappointing chip, to be sure. “Not that much, eh?” Burney laments. Due to the “lack of profile,” Burney recommends pairing this with New Belgium Brewing Company’s Hoptoberfest Golden Ale. “They tell me it’s not dry-hopped, but it is, and it allows us to break away from the flavor of the chip.” Since Hoptoberfest is seasonal, Burney falls back to Fat Tire, an amber lager, if necessary. Or better yet, just skip Loaded Chili Cheese flavor Ruffles altogether. Food: Caramel Bugles Beer: Corona Familiar The surprise of the afternoon, this snack snaps Burney to attention. He suggests astout, but then reconsiders. page 1
  • 146. “You know what? You don’t want to cover up this flavor.” He opts instead forCorona Familiar, which he describes as a “huge” difference from regular Corona.“It’s something sweet and appealing, and if you’re sitting down to a bowl of theseBugles, you don’t want to spoil them. They’re too good to miss, too good to spoil.”Food: Milano Orange cookiesBeer: Young’s Double Chocolate StoutA great cookie. Burney doesn’t hesitate—Young’s Double Chocolate Stout. “Withthe flavor of the chocolate and orange, I think the stout has enough sophisticationto be absolutely great with these cookies.”October 8, 2011Get Out: Moroder’s Metropolis, Bikes on Parade and Coin-Operated Art That MightGet You to First Base SYNTH: Cinefamily is going to be playing Giorgio Moroder’s “Metropolis”, which is mostly like Fritz Lang’s “Metropolis”, but with a glorious synth-y, 1980s pop soundtrack, a few re-edited scenes and color tweaks. It includes hits by Pat Benatar, Billy Squier, Freddie Mercury, Bonnie Tyler, Adam Ant and Jon Anderson. Moroder’s version has been out of circulation for a quarter century. You can see it at 3 p.m., 5:15 p.m., 7:30 p.m. or 9:45. Or you can see it tomorrow, Monday or Tuesday. Cinefamily is at 611 North Fairfax Avenue. Call (323) 655-2510 or visit their website. CYCLE: Got a bike? Need to warm up for Ciclavia? Want a beer whileyou’re at it? Grab your bike and head down to Los Angeles Historic Park near Chinatown (where the cornfieldsused to be). Today is the Tour de Fat (yeah, it’s related to the folks who brew Fat Tire), which is a bike parade thatincludes beer. The tour itself is free, but anything you buy there will benefit C.I.C.L.E. (Cyclists Inciting Changethru LIVE Exchange), a local non-profit that helps riders of all ages and skill levels use bicycles for everydaytransportation; Bicycle Kitchen, a non-profit bicycle repair educational organization; and the Los Angeles CountyBicycle Coalition, a non-profit organization with over 1,000 members that engages cyclists through advocacy,education and outreach across the county. The ride time starts at 11 a.m. through noon but the event will begoing on until 5 p.m.SWING: The opening reception for Greg Jezewski’s exhibition “HIGH BALL,” featuring baseball-themed kineticsculpture and multi-media paintings, is today at the Frank Pictures Gallery. Some of his sculptures are coin-operated. Some of them move, some of them tell your future. Most of them have to do with baseball, but we’reguessing you don’t have to be a fan of the game to be a fan of his work. “Remember, American Baseball is theonly sport,” says Jezewski, “the others are just games, like Monopoly and Parcheesi!” The opening is at the FrankPictures Gallery from 6 until 9 p.m. The gallery is at Bergamot Station Gallery A-5, 2525 Michigan Avenue, SantaMonica. Call (310) 828-0211 for more info or visit its site. page 1
  • 147. Good Gourd! The Top 10 Pumpkin Beers | Zachary FowleOctober 10, 2011 Like Linus awaiting the Great Pumpkin, we find ourselves plopped outside our local brew shops each October, anticipating the arrival of the season’s bounty of pumpkin ales. The selection is vast -- this year there seem to be more gourd-based brews on shelves than ever. Some are mediocre; some are worth skipping Trick-or-Treating for. These are the ten best you’ll find this year. 10. Punkin Ale Dogfish Head Craft Brewery Inc. Punkin was one of the first beers Dogfish Head founder Sam Calagione ever made, debuting when it took home first prize duringa badass south Delaware event called Punkin Chunkin. Brewed with pumpkin meat, organic brown sugar anddashes of allspice, it’s a tasty, approachable introduction to the style.9. Pumpkin PorterFour Peaks Brewing Co.Locally brewed and universally beloved, Four Peaks’ most popular seasonal signifies the arrival of fall toArizonans every year. Pumpkin flavor is subtle in this dark brew, blending smoothly with nutmeg, ginger,cinnamon and crumbled chocolate.8. La ParcelaJolly Pumpkin Artisan AlesFunny story: For the first four years of its existence, Jolly Pumpkin didn’t even brew a pumpkin beer. Brewersdebuted La Parcela in 2008 to quell the flood of phone calls thatrolled in each fall asking for pumpkiny brews. It’s brewed pumpkin,spices and cacao, then aged in oak with JP’s wild yeast, which givesthe beer a subtle tartness.7. Oak Jacked Imperial Pumpkin AleUinta Brewing Co.Though it’s fairly limited (Uinta only made about 10,000 bottles),Oak Jacked is worth seeking out. The brew’s made with pumpkinsand spices, then aged in oak barrels for six months, picking upsubtle nuances of bourbon and toasted vanilla. Jacked also packs a10.31 percent ABV punch -- a play on Halloween.6. PumkingSouthern Tier Brewing Co.If you prefer subtlety in your pumpkin beers, Pumking ain’t for you. At 8.6 percent ABV, it’s an intense brew-- rich, dessert-like and packed with flavors of sauteed butter, graham crackers, maple and sweet pureedpumpkin. page 1
  • 148. 5. TREAT Midnight Sun Brewing Co. Known in long form as “The Royal Eccentric Ale Treatment, this imperial chocolate pumpkin porter from Alaska grabbed a gold medal during the 2007 Great American Beer Festival. With an ingredient list boasting pumpkin, cocoa nibs, cinnamon, cloves and nutmeg, TREAT is just that. 4. Kick New Belgium Brewing For the newest addition to its Lips of Faith series, Colorado’s New Belgium Brewing teamed up with Washingtonian pumpkin ale masters Elysian Brewing Co. Brewed with cranberries and pumpkin before it’s aged on wood, Kick is a tart, oaky addition to the fall beer portfolio.3. The Greater PumpkinHeavy Seas BeerHeavy Seas brews a more pedestrian pumpkin ale called The Great Pumpkin, which is made with pumpkin and2.5 pounds of spice per barrel. This brew is then added to used bourbon barrels, and from that patch arisesThe Greater Pumpkin. The mix of brew and booze gives this brew aromas and flavors of buttery maple, orangepeel, vanilla, cinnamon and pumpkin.2. The Great PumpkinElysian Brewing Co.Perhaps it’s a bit backward to have this one ranked above The Greater Pumpkin,but Elysian has earned it. While most breweries have one or two pumpkin beers inthe portfolio, Elysian brews more than a dozen, including Dark O’ the Moon, NightOwl, Mr. Yuck and Headless Horsey. The Great Pumpkin, brewed with pumpkin androasted pumpkin seeds then spiced with cinnamon, nutmeg, cloves and allspice, istheir most lauded. The pumpkin love doesn’t end there -- every year, Elysian alsoholds the Great Pumpkin Beer Festival, a celebration of 50 different gourd grogs,some of which are even served from giant pumpkin kegs with taps hammeredright in the side.1. Wasatch Pumpkin AleUtah Brewers CooperativeBrewed with barley and pure pumpkin, spiced like your favorite holiday pie and shipped from Utah, this amber-hued ale flies under the radar, yet is one of the best examples of its style around. A clean flavor of cinnamon,allspice and pumpkin rind is intensified by an aroma so full of pumpkin pie spice you’ll keep checking the ovento see if one’s baking. Flavorful and drinkable at 4 percent ABV, if there’s any pumpkin ale stuff your Halloweencandy bag with, this is it. page 1
  • 149. October 12, 2011Power to the people (on bikes)!Matt Kowal did an interview with Bicycle Radio to coincide with Tour de Fat and the event’s car-for-bike swap.See flash drive for full audio.Craft brewers, Ball share a do-can attitude | Steve RaabeOctober 20, 2011For a company that makes 62 billion aluminum cans a year, a few million in a niche market is a drop in thebucket.Unless the company is Ball Corp. And unless the niche market is craft brewing, which Ball is embracing with thefervor of a beer geek cracking open a hoppy India pale ale.Make no mistake: Broomfield-based Ball the big money comes frommega-customers MillerCoors, Budweiser, Coke and Pepsi.But Ball, the world’s largest can maker, sees burgeoning potentialfor full-flavored craft beer in cans.“Five years ago, you almost never saw a craft beer in a can,” saidBall president and chief executive John Hayes. “Brewers weregetting mocked for doing it. But then — boom — the market tookoff.”As fast as the overall craft industry is growing — 15 percent this year— the sub- market of canned specialty brews is expanding much faster.Sales of canned craft beer in six-packs and 12-packs have more than doubled so far in 2011 compared with lastyear, according to the Boulder-based Brewers Association. page 1
  • 150. Brewers like cans because their lighter weight reduces transportcosts and because cans do a better job than bottles of keeping outlight and air.Consumers are gravitating to craft beers in cans for their portabilityand ease of recycling.Plenty of industry analysts scoffed when Longmont-based OskarBlues Brewery became the first U.S. craft brewer to sell in cans in2002.“We were just a little brewpub thinking about this crazy idea of cans,” said Dale Katechis, founder and ownerof Oskar Blues. “It was intimidating even to go tour (Ball’s) plant. But they treated us like we were their toppriority.”This year, the fast-growing brewery is purchasing about 14 million cans from Ball and will up its order in 2012to at least 18 million.Fort Collins-based New Belgium Brewing began using Ball cans for some of its beer lines in 2009.Instrumental in New Belgium’s decision was Ball’s proprietary “Eyeris” technology, which brings photographic-quality resolution to images on cans.“Our artwork is pretty tricky because it’s sort of like watercolor paintings,” said Brendan Beers, packaging-materials purchaser for New Belgium. “Ball rose to the top of our list.”Ball now counts 130 craft brewers nationwide as customers. In Colorado, that includes Avery, Steamboat,Wynkoop and Mil lerCoors’ craft-style line. Another new client is Denver winemaker Infinite Monkey Theorem.Ball won’t say exactly how much of its $5.5 billion in annual can sales comes from craft brewers. Analysts peg itat less than 1 percent.But count on that figure to rise, Hayes said.“Craft beer and wine taste great in cans,” he said. “Consumers are showing they get that.” page 10
  • 151. October 20, 2011Cycling City: Tour de Fat QA with New Belgium’s Bryan SimpsonIn anticipation of Saturday’s Tour de Fat, the traveling bike carnival brought to Austin by New Belgium, I askedthe brewing company’s media relations director Bryan Simpson some questions.Judging by his responses, Austin’s in store for one hell of a ballyhoo of bikes and beer.Austin Post: Generally speaking, why was cycling chosen as a central idea to New Belgium’s strategy? Why isbiking so important these days?Bryan Simpson: As a brewery founded on a bike trip through Belgium (hence the name Fat Tire) we havealways been a part of the cycling world and we count many avid cyclists among our co-workers. In 2000 wedecided we wanted to give back to the cycling communities that have given so much to us and this seemed likea great way of getting out a fun, pro-bike message while raising money for bike non-profits.AP: Exactly how long has the Tour de Fat been a part of New Belgium’s promotional and communityoutreach efforts? How has it changed since it’s inception?BS: We’ve been doing it since 2000 and it is vastly more sophisticated as far as entertainment and engagement.The performers, the content and the show itself are truly world-class when it used to be pretty rinky dink (thatwas fun too, just different). One of the great leaps forward came about when we introduced the car for biketrade, wherein one person from every city gives up their car in exchange for a Black Sheep commuter bike andcommits to living car-free for a year. It’s a great moment where the community celebrates the swapper [on]the afternoon of the event.AP: It’s a 13-city tour, so how do those cities get chosen? What do you look for in potential tour stops?BS: We look for cities with a good bike culture, non-profits who could use a little help fundraising and just greatplaces to visit.AP: What types of events are going to be at the Austin stop, and how are they different/the same as othercities?BS: The bike parade varies from city to city as [do] the routes and the interaction from the community. Havingbeen to the Austin show several years running, Austin is not afraid to throw on a costume and get freaky,which makes this show extra special. It’s also the last show of the season so the carnies, performers andmusicians generally like to blow it out pretty big. That makes for some great energy.AP: Are there plans to extend the tour to more cities in the future?BS: We’re liking the number of shows right now, but maybe. page 11
  • 152. AP: Some people might be nervous about showing up without a bike. Will they find ways to have fun too?BS: Oh yes, after the initial parade you’re mostly wandering the fairgrounds by foot. There is also a bikecorral of mutant bikes to ride and three stages of entertainment as well as, of course, beer, which is the truefundraising mechanism of the event.AP: Anything else you would like to add?BS: Austin is a favorite stop for the show - it’s gonna be a good one! Cheers!Cheers, indeed. Here’s the schedule of events for the Saturday, Oct. 22 extravaganza. It’s all happening at FiestaGardens, where parking can be difficult. So ride your bike there, duh!Craft Beer in Cans | Ray IsleOctober 24, 2011It’s very easy to imagine some beer-drinking alien from the planet Xorx arriving on Earth and saying, “Let meget this straight. You have 1,716 independent small brewers in your ‘country’—whatever that is—and until nowthey never thought of putting their beer in cans? Hmmm. You really are lesser beings, aren’t you. I shall nowvaporize your cities.”Thankfully, the craft brewers of America are finally relenting on this bottle-only approach to beer, which (a) willsave us all from early vaporization, and (b) will allow people like me to drink their beer at the beach.Now it’s possible, even likely, that beer purists will insist that the bottle is theonly way to go, that the complexnuances of a fine beer are made flat and anemic by aluminum. I will insist in turn that coming across Brooklyn’sSix Point Brewery’s terrific Bengal Tiger IPA in cans at my local supermarket is a mighty fine thing indeed.So if you meet a Xorxian (blue, tentacles, loves pale ale), offer him/her/them/whatever a fine craft beer in acan. Unless you want to be known as the dope who got our fair nation wiped from the face of the planet. Hereare a few that ought to do the trick.New Belgium Fat Tire Amber Ale. The craft-ale-in-can movement has proved so successful for Fort Collins,Colorado’s New Belgium that it just announced the addition of a 16,000-square-foot canline to its brewery. FatTire is malty and on the richer side: a good burger beer.Six Point Craft Ales Bengali Tiger IPA. Sixteen-ounce cans for this one, and why not—it’s a terrific beer (asnoted above), balancing its piney hops notes against a fair amount of richness. It’s particularly appealingbecause Six Point’s ales haven’t been available in either bottles or cans, just on tap or in growlers, until now.Anderson Valley Brewing Company Hop Ottin’ IPA. Classic West Coast India Pale Ale with a zingy dose ofcitrusy hops. I’m a little sad the Anderson Valley folks retired their Poleeko Gold Pale Ale in cans in favor of thisIPA, but it’s still a darn fine brew. page 12
  • 153. Harpoon Summer Beer. This is a kolsch-style beer, which basically means it’s a lighter Germanic ale—an alethat drinks a bit like a lager, if you will. If you were on a boat on a scenic lake with a cold six-pack of these cansand a fishing rod/book/tuna sandwich/whatever makes you happiest, then your life would be an enviable one.Porkslap Pale Ale. That is it about the name Porkslap that says so elegantly, “Buddy, are you kidding me? Ofcourse I’m in a damn can”? Regardless, this lightly gingery ale from New York’s Butternuts brewery was wayahead of the curve—the first release was in 2005. And yes, it is sold only in cans.Craft Beer of the Day - Belgo, by New Belgium | E. D. KainOctober 26, 2011As we speak I’m working my way through a cold, crisp bottle of New Belgium’sBelgo, a Belgian style IPA, which came as one of four beers in the current Folly Pack(which also contains Fat Tire, Hoptober, and Ranger IPA.)It’s quite good. It tastes a bit like Fat Tire, but with an India Pale Ale twist. It’shoppier, has more edge.New Belgium describes it thusly: When we set out to brew, we use imagination and salvation to guide us- not necessarily style guidelines. It’s the Belgian way. So, Ameri-Belgo and IPA both being styles, the branding begged for New Belgium whimsy to liven things up. Hmmm… Belgo sounds like a Belgian disco. Hops like to party. Next thing you know, we bust out a disco-ball and brewers started groovin’. Hops started hoppin’. Add in an authentic Trappist yeast strain and the place brewed into a frenzy of citrus hoppy folly.The character sheet stats: • ABV - 7.0% • IBU - 60 • Calories - 201 • Hops - Simcoe, Centennial, Cascade, Amarillo • Malts - Pale, C120 • OG - 19.5 • TG - 2.4So it’s strong, but it’s not that strong.If you live in a state which carries New Belgium brews, you should definitely pick some up. If you don’t, itmight be because you have antiquated beer distribution laws which benefit the big brewers over craft beerand smaller breweries. You should work to abolish these post-prohibition laws that do nothing but enrichdistribution middle-men and other rent-seekers and make good beer expensive and hard to find. page 1
  • 154. Me, I’m going back to my tasty beverage.Belgo is brewed by New Belgium in Fort Collins, CO. Colorado doesn’t have the most pernicious liquor laws,but you can’t buy decent beer at a grocery store. To buy anything stronger than 3.2% beer you have to go to aliquor store. These are closed on Sundays for no reason at all. Likewise, grocery stores are no worse than liquorstores at selling alcohol. (I have been informed that Colorado now allows liquor stores to operate on Sundays.)Five tools to help break out of the creative box | Scott EsmondOctober 28, 2011When it comes to brainstorming your next creative marketing strategy, companies use a variety of tacticsto uncover their next big idea. While it might happen during a brainstorming session or over happy hour,successful brands know how to inspire new ideas and continually drive their business.During a recent Red Door Interactive Speaker Series, well-known brands shared their insight on exercises andtools they implement in an effort to get the creative juices flowing. Here are five tips to help you inspire yourcompany’s next creative solution.1) Incorporate tools: For Red Door’s Executive Creative Director, Lisa Schiavello, an old-school favorite tool isthe Creative Whack Pack. Each of the 64 cards in the box offer strategies and techniques to provoke and inspirenew thinking, and coincide well with Red Door’s core values. In addition, Candyce Johnson, Vice President ofMerchandising and Marketing at Eagle Creek Travel Gear, says their company uses Watizit, a fun and free ideagenerating exercise. Whether you’re devising ideas for an upcoming project or trying to solve a problem, thisgame helps individuals think outside the box.2) Immerse yourself in the brand: When companies are attempting to create new concepts or expand on anidea that’s already in place, one of the best ways to accomplish this is to immerse yourself in the brand. Whenit’s time to get the creative juices flowing, Stone Brewing Company does just that. “It doesn’t hurt the creativeprocess when you have an award-winning beer garden attached to your office,” says Mike Palmer, CreativeDirector, Stone Brewing Company. The company incorporates their products while brainstorming in hopes itmight help spark some ideas. How else do you think they came up with the name Arrogant Bastard Ale?3) Play together: Some companies find success by removing themselves from their work environment andengaging in fun, group activities. Adrian Glasenapp, Brand Activist Man at New Belgium Brewing, says theircompany hosts a variety of off-site events throughout the year that include retreats, mountain biking outings,trips to art galleries, ski days and more. They believe this time spent out of the office is when the best ideassurface. By engaging in activities and getting to know one another outside of workspaces, New BelgiumBrewing has developed a culture of confidence and trust, which allows their creative ideas to thrive.4) Include others: To brainstorm creative solutions, Eagle Creek Travel Gear understands that you can’t alwaysuncover ideas with just designers in the room. That’s why it’s important to invite members from the marketingor sales team to participate in brainstorming discussions because they most likely see things through a page 1
  • 155. different lens. Having an engaged and diverse team will lead to better ideas that trace back to core businessgoals.5) Get educated: In order to accomplish creative goals, sometimes it’s necessary to start from scratch. If you’retasked with brainstorming ideas for a new product or service that your team isn’t familiar with, ensure youlearn as much as you can before moving forward. For example, Todd Bronson, Brand Creative Director at SportsAuthority, says the company was expanding its lacrosse line, but wanted to ensure they truly understood thesport in order to market it accurately. The company brought in experts and educated the Sports Authority teamon lacrosse lingo, current trends occurring on and off the field and more. This enabled the company to pushideas forward and this same strategy can be implemented for all sports and activities. It’s important that youtruly walk, or run, in your consumer’s shoes to connect in a real and impactful way.It shouldn’t just be the job of the creatives to uncover ideas, but the marketing leaders, account directors andothers should be involved in devising concepts. If you’re struggling and are in dire need of a creative refresh,consider these examples from successful brands. page 1
  • 156. 20 Years and Still Pedaling | Jeff CiolettiNovember 1, 2011 It’s the penultimate day of September in Denver and anyone who’s ever been within a few hours’ drive of the Mile High City—or within a few feet of a pint glass—in early autumn knows that the Colorado capital is pulsating with the energy of its own annual answer to the Super Bowl. Yes, it’s day one of the Great American Beer Festival (GABF to the devout), an event that 49,000 or so beer aficionados making a pilgrimage to the Colorado Convention Center anticipate with fermented fervor during the preceding 12 months. It’s a rare thing to find a quiet corner of the city during the three-day event, but miraculously the stylish, classically adorned lobby of a downtown hotel within spitting distance of the host venueprovided a brief respite from the hop-and-malt mayhem. It’s the ideal spot to chat with GABF veteranKim Jordan, CEO and co-founder of New Belgium Brewing Co., who’s just driven the roughly 60 miles duesouth from the brewery’s Fort Collins, Colo. headquarters for the long weekend’s events. This year’s festivalrepresents a bit of a milestone for New Belgium, as it occurs in the year of the brewery’s 20th anniversary.“My first GABF was when I was not in the industry yet, which was probably 1989,” Jordan recalls. “My firstGABF as New Belgium was 1991. We started making beer in June and we were here in September for our firstforay.”It was shortly before that when Jordan’s then-husband Jeff Lebesch, an electrical engineer and home brewer,famously rode fat-tired bikes across Belgium and found his inspiration. Their basement became New Belgium’sfirst production facility.Those days seem practically a world away, not just for Jordan and New Belgium, but for the entire craftsegment. “At the time [GABF] didn’t have [competition] categories for Belgian-style beers,” she remembers.“Many of our beers didn’t get judged because there were no categories.”That’s quite a contrast with what the festival looks like now. Of the more than 80 judging categories, nine arefor Belgian styles or styles that at least incorporate some sort of Belgian influence. It’s reasonable enoughto argue that New Belgium had been part of the vanguard of America’s Belgian-style beer movement, asmany that have come after have either chosen to specialize in the brews of its namesake Western Europeanmotherland or integrated a few Flanders-and-Wallonia-inspired styles. (Even those whose operations predatedNew Belgium have more than dabbled.) page 1
  • 157. New Belgium, of course, looks a lot different now as well. What started as a two-person operation is nowthe third-largest craft brewery in the United States, employing nearly 400 (including a bit of “old” Belgium;Belgian-born brew master Peter Brouckaert previously worked at Roeselare, Belgium-based Rodenbach). Lastyear, it produced more than 660,000 barrels of beers like flagship amber ale Fat Tire, 1554 black ale, AbbeyBelgian-style dubbel, Mothership Wit and La Folie sour brown ale—to name but a few—at its eco-consciousheadquarters, which sits on about 50 acres of land.Methodical MovesOver the years New Belgium—or, more specifically Fat Tire—has enjoyed something of a dual personality inthe U.S. For most major markets west of the Mississippi, the flagship brew is nearly ubiquitous. In most EastCoast markets it’s known as perhaps the most popular beer no one’s ever had (save westbound travelers andthose whose friends and families have spirited a few bottles back East.)But that’s been changing somewhat—albeit at a very deliberate pace. In 2008, New Belgium’s brands arrivedon the East Coast by launching in North Carolina. This past August, New Belgium entered Maryland, Virginiaand Washington, D.C. Its brands are now available in 28 states plus the District of Columbia. “We’ve been metwith wild enthusiasm in those markets, which of course is great,” offers Jordan.Are there immediate plans to launch in additional states?“Not any time soon,” Jordan says. “We try to do an annual plan of what it is we’re going to do. We have aparticular way we like to roll out in a marketplace. We’re busy working on [Maryland, Virginia and D.C.] tomake sure we’re getting that done and getting to develop great relationships with our distributors there. Itjust all takes time, and right now we’re in that capacity/new territory dance, where we’re trying to make surethat the capacity we have is adequate for the territories we’re in.” She does not rule out opening another statein a year or so. “We’re debating how that will look in another year when we’ll absolutely be at the top of ourcapacity,” she says.The brewery may soon be getting some relief for its capacity issues in the form of a new brewing facilitysomewhere in the eastern slice of the United States. Jordan confirms that the company is in the process ofresearching cities for the site and has narrowed it down to five contenders. She is not at liberty to say whichfive. “What constantly surprises me about New Belgium is that [Jordan] has managed the impossible: to keepexpanding size and sales—now she’s building a new brewery!? On the other side of the country!—and[managed] to keep true to the ‘we can recreate capitalism’ mode of thinking,” observes Maureen Ogle,historian and author of the 2006 book Ambitious Brew: The Story of American Beer, which takes readersthrough U.S. brewing history from the earliest immigrant brewers through the 21st century craft beermovement. “Usually by the time a company gets as big as New Belgium is, it’s long since lost its small-is-beautiful luster.”As New Belgium has become famous for its deliberate approach of selecting which states to launch, it’ssomewhat surprising that there was a time, early in its history, when it had to pull back from a couple ofterritories due to the intricate capacity-distribution relationship. In the mid-’90s the brewery pulled out ofWashington State, Minnesota and, one of the markets it just opened this past summer, Washington, D.C.—“adisparate set of footprints, to be sure,” Jordan notes.These days, she points out, “We’re pretty methodical about the way we roll out. We spend a lot of timeresearching the distribution landscape and we interview a lot of retailers to get their sense of the lay of theland. Choosing a distributor in many states is more stringent than getting married, by far. page 1
  • 158. So you want to do that wisely and with great care.”In recent years there have been a couple of high-profile examples of regional craft brewers pulling out ofmarkets in which their products had been distributed.In 2006, Kalamazoo, Mich.-based Bell’s Brewing famously pulled out of Illinois for what that company said wasa contentious relationship with distributors not giving its brands proper attention in the marketplace. Ironcladfranchise laws in the state prevented the brewer from simply terminating its relationship with its wholesalerpartners. Bell’s returned two years later with a new distribution deal.More recently, just this past spring, Milton, Del.-based Dogfish Head made headlines when it announced itsdecision to pull out of four states: Indiana, Rhode Island, Tennessee and Wisconsin. According to that company,it was due to a desire to manage its own capacity/demand issues, where the latter was putting significantstress on the former.A year prior, Longmont, Colo.-based Oskar Blues announced its pullout from Idaho.“I think we’re kind of known for our rollout process,” Jordan observes. “We tend to want to make sure that wehave staffing in place and that we have a plan for how we’re going to invest in the brand in that critical rolloutphase. I also think that we have a pretty good understanding of what our role is in the sales dance with thedistributor and what our responsibility is. So, while certainly there are times when you wish for more focus andyou wish for better execution, when we roll out into a new market, we have a pretty good idea of what we’reeach supposed to be doing.”That dynamic has been apparent at Portland, Ore.-based Columbia Distributing, a major wholesaler thatoperates in both Oregon and Washington state. Columbia—which in 2008 merged with Mt. Hood Distributingand Gold River Distributing to form Coho Distributing LLC—has had New Belgium brands in its portfolio for justover a decade and, says Columbia CEO Gregg Christiansen, the brewer has been a “great partner.”“[New Belgium’s people] are very active on the street,” Christiansen says. “They support our sales staff andthey’re very good at ensuring quality in their products all the way to their consumers.”Christiansen admits that when Columbia took on New Belgium’s products in 2001, he was initially concernedthat the Colorado brewer would have some difficulty in Pacific Northwest craft beer markets dominated bystrong local brands.“We were among the first expansion states for [New Belgium],” Christiansen recalls. “That was a tough taskbecause the craft category in Washington and Oregon was so big and strong. It’s really provincial…NewBelgium was actually one of the first regional breweries to come into Washington and Oregon with a lot ofsuccess.”A big part of that success has been due to the level of homework the brewer does. “Before they move onto the next state,” Christiansen notes, “they ensure that they’ve got their product in the right position andmoving in the right direction in their current geographic framework.”The New ClassWhen the Brewers Association announced its mid-year sales numbers a few months ago—dollar sales were up15 percent during the first half of 2011 and volume was up 14 percent for the period—it also noted that thenumber of breweries in planning hit a record high of 700-plus. Currently there are nearly 1,800 operating inthe U.S. page 1
  • 159. With 20 years under its belt, New Belgium is something of an elder statesman among craft brewers, certainlyin relation to the new startups and startups-to-be. If there’s any advice Jordan could give to those breweriesthat have come after her own, it’s this: “It’s important to love what it is you’re doing because you’re going tohave to do a lot of it, including scrubbing. Some of the jobs in brewing are repetitive. [Be aware of] the breadthof jobs there are to do in the beginning in an entrepreneurial company. You do most of them and you have todo them for a long number of hours and it’s good to love that.”Further wisdom might be gleaned from the Bard: “To thine own self be true.”“One of the things that has made new Belgium successful was we did a pretty good job on the front end ofunderstanding whom we wanted to be—really sticking with that and writing down, codifying, if you will, whatwas important to us. I have found that, time and again in retrospect, to have been hugely useful, especiallywhen you bring on co-workers and grow in size.”That certainly doesn’t preclude having a willingness to evolve and experiment a bit with one’s brand portfolio.The company that was so influenced by the brewing traditions of a particular country that it named itselfafter that country, has, in recent years launched products whose profiles were markedly un-Belgian. Themost notable of those is Ranger IPA, the brewery’s offering in the incredibly popular American India Pale Alesegment (itself an evolution of the classic English style). The 6.5 percent alcohol-by-volume brew clocks in at70 International Bitterness Units (IBUs), thanks to the combination of Chinook, Simcoe and Cascade hops. Theseasonals Hoptober Golden Ale and Mighty Arrow also have a more pronounced hop profile.“It honestly did take us a while to say, ‘Okay, even though we’re an American brewery and our name is NewBelgium, we’re going to stray outside of the orthodoxy,’” Jordan says. However, she’s quick to note that thebrewery’s Blue Paddle offering, which has been in the company’s portfolio for quite some time, is a pilsner.Though, she adds, pilsners are made worldwide, including in Belgium.“We had wanted to make hoppy beer for a very long time and had a lot of internal discussion about whether,given our name, it was an appropriate thing to do,” Jordan explains. “Essentially it came down to one day mesaying, ‘I really want us to have a hoppy beer.’ I go to Belgium every year and, coincidentally, it was really aboutthe same time we started seeing hoppier beers in Belgium.”While hoppiness is a leading flavor trend among craft brewers, one could say a growing packaging trend iscanning. About a decade ago another Colorado brewer, Oskar Blues, went toe-to-toe with one of the greattaboos of the craft world and started putting its beers in cans. Today, the number of its peers getting into thecanning game approaches 100. Among them is New Belgium, which started canning Fat Tire about three yearsago. It subsequently added Ranger IPA and Sunshine Wheat to the can mix. This past summer it broke groundon a new can line addition to its packaging hall, which will sextuple its canning capacity. The expansion is a16,000-square-foot vote of confidence in the notion that the craft beer in cans movement has definite legs.Into the BlueTwo decades and 28 states (and one Nation’s Capital) later, one could argue that the brewery that was bornin a residential basement now occupies a space somewhere between regional and national player (though itsofficial designation is regional). Where, in that continuum, does Jordan see it? “How I see us in that regard isprobably not as important as how beer drinkers and the industry see us,” she muses. “We’re heading towardbeing a national brand. Are we now? No, which is a great place to be—because we have some great blue sky infront of us.” page 1
  • 160. November 1, 2011Jonathan ShikesNew Belgium releases Snow Day, part of an overhaul of its seasonal beer offerings |New Belgium Brewing releases its new winter seasonal, called Snow Day, today(and props to them for waiting until a part of the year when we can actually getsnow to unveil a winter beer). Snow Day, a cross between a black IPA and a winterwarmer, replaces 2 Below, New Belgium’s previous, long-running Christmas beer.The Fort Collins brewery is actually in the midst of replacing several of its seasonalbeers. In July, it pulled Skinny Dip out of the water in favor of Somersault Ale,a fruity summer brew. And this spring, it will release Dig, which New Belgiumspokesman Bryan Simpson calls “a variation on the theme of a pale ale, but witha different hop profile. Dig will replace Mighty Arrow, named for brewery co-founder Kim Jordan’s dog.Simpson says the brewery plans to refresh its seasonal lineup every couple ofyears or so. This is how the brewery describes Snow Day: In 2003, we had a massive 37-inch snowstorm over two days in Fort Collins. Everything shut down for a couple days -- no work, no school, no cars. The only way you could get around was by ski or toboggan. When we began brewing Snow Day, we looked to this one storm for inspiration. The dark characters of the malt bill reflect the dark stormy sky at the beginning of the snowfall. But on the third day, the sun broke through and everything was glorious! The name Snow Day evoked joyful freedom. Everyone remembers waiting for the school report as little kids. When you heard your school was closed, you suddenly had all day to play in the transformed, white landscape. Well, that’s the kind of emotion we put into this beer. Pleasantly hoppy, Snow Day carries the subtle chocolate and caramel flavors of a new brewing malt known as Midnight Wheat. The Styrian Golding, Centennial and Cascade hops bring the backbone of hoppy bitterness to complement the roasty undertones. This beer is the deep garnet of a roasted walnut and presents a creamy tan head, floating artfully atop. Snow Day is bold and hoppy, drinkable and strong. It reminds you to enjoy the unexpected. page 10
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  • 162. November 1, 201110 Sour Ales Re-Imagined U.S. brewers are putting new spins on these classic wild styles. Crooked Stave Pure Guava Petite Sour Chad Yakobson, who pioneered the sour ale program at Odell, broke out on his own with his new venture, Crooked Stave, and this slightly sour farmhouse-style ale packed with juicy guava notes derived from Brett anomyces yeast. Arbor Sodibo Sodibo showcases lambic-strength sourness and elegant fruit flavors in an uncharacteristic finessed wild ale. As tart, acidic lemon notes wrestle the tongue, refined threads of juicy orange and faint raspberry offer sweet respite from this beer’s firm grip. New Belgium Clutch This collaboration between New Belgium brewer Eric Salazar and the Maryland band Clutch blends a stout’s dark roast and chocolate with a wild ale’s tart bite. The result’s a resurrection of the roasted, slightly sour barrel-aged ales of 18th-century England. Anchorage Whiteout Wit Whiteout Wit’s a new spin on the classic Belgian witbier: This 100-percent Brettanomyces beer joins barnyard funk, fresh oak notes and tart lemon with the style’s traditional herbal spice and wheaty bite. Allagash Coolship RedAllagash just introduced a line of spontaneously fermented beers brewed using its koelschip (an open-airfermenting space where wort is cooled and introduced to wild yeast, originated around Brussels). Red, agedwith raspberries, exudes light raspberry flavors and a sour, funky bite.Cisco Winter WoodsA classic winter warmer takes a turn inside the barrel: Brewed with local honey, Pinot Noir grapes, nullingspices and cherrywood-smoked malt, then aged in French oak barrels, this beer delivers warmth in a glass withtingling sourness.Cascade Sang NoirCascade revamps the Pacific Northwest-style red ale by aging it in Pinot and whiskey barrels for more than ayear, then infusing it with Bing cherries; the beer melds sweet cherry, grape and subtle chocolate notes withpowerful tartness and smooth oak. page 12
  • 163. New Glarus Cran-BicBrewer Daniel Carey rests this lambic with cranberries, an uncommon beer ingredient, outside in oak barrelsfor five months; the tasty berry fuses with the rustic beer’s sour bite for a refreshingly fruity, limited-editionbeer that’s a sessionable 4.8% ABV.Ithaca Excelsior! Le BleuEach year, Ithaca blends and bottles different barrel-aged versions of this Brett beer, which is spiked with a fruitrarely seen in sours: blueberries. Each bottle gets a dose of Champagne yeast for added effervescence.The Top 25 Beers of the Year | Christopher StatenNovember 1, 2011 Lips of Faith Le Terroir New Belgium Brewing Speciality Beer New Belgium made a definitive statement about whether beer’s flavor is influenced by geography with the appropriately named Le Terroir, an intensely dry-hopped sour ale that expresses the terroir of the brewery’s French oak foudres. The variable temperatures and humidity of the Colorado brewery’s aging facilities let the foudres impart a unique tart, woody character in each batch. The result is a cohesive, explosive swallow that balances funky acidity, tannic wood and a hop bite with juicy mandarin orange and peach notes. page 1
  • 164. The Girls’ Guide to Beer Week | Melani GordonNovember 1, 2011 Once upon a time, the best-known woman in the beer industry was the St. Pauli Girl. Not surprising, considering that busty blondes and bombshells are used to sell everything from muscle cars to miter saws. But the craft beer industry is playing a significant role in dashing those stereotypes, as well as the misconceptions about beer itself. From Kim Jordan, co-founder of New Belgium Brewing Company, to San Diego’s own Laura Ulrich of Stone Brewing Co., who is famously responsible for the Stone Smoked Porter with Vanilla Beans recipe, women have emerged as the industry darlings and have also forged a permanent seat at the head table in the craft beer world.Just as craft beer continues to draw female artisans and brewers to production, the quality of the brewsthemselves is steadily attracting the palates of women who may have previously opted for wine or cocktailalternatives. Today’s “ladies of craft” are saying no to cheap and flavorless mass-produced beer and arediscovering rich, complex brews with carefully selected ingredients that offer cuisine-compatibility and a senseof personal style and preference.So, ladies… although you may not consider yourself to be a hophead, there is a craft beer style to suit justabout everyone. San Diego Beer Week runs from November 4-13, sdbw.org.hop to it, ladies!All Girls All the Time Beer Fiesta Cooking Class at Sea Rocket BistroImpress at your next dinner party.Nov. 5, 11:30 a.m., $55, shelikesbeer.comBarley’s Angels at Stone Brewing Co.Take your beer knowledge from a 3 to a 9!Nov. 9, 7 p.m., $30, stonebrew.comBeer Garden at The Lodge at Torrey PinesFeaturing 10 of San Diego’s top chefs. Represent!Nov. 13, 12 p.m., $65, sdbw.org page 1
  • 165. Craft Beer of the Day - Snow Day by New Belgium | E. D. KainNovember 4, 2011Back in 2003 I lived with my then-girlfriend (now-wife) in Denver, CO not terriblyfar from the New Belgium brewery up in Fort Collins.That winter there was a snow storm that ground the city to a halt. And not justDenver, but the entire foothills stretch from Colorado Springs in the south to FortCollins in the north. Some areas had several feet of snow, others had even more.The city was shutdown. All the roads were closed to everyone except emergencyand police vehicles. Nobody went to work. I’ve since only seen one storm thateven came close, and that was two winters ago in Northern Arizona.All of which brings me to Snow Day, the new winter ale from New Belgium, a brewwhich took its inspiration from that very same storm in 2003: In 2003, we had a massive 37-inch snowstorm over two days in Fort Collins. Everything shut down for a couple days – no work, no school, no cars. The only way you could get around was by ski or toboggan. When we began brewing Snow Day, we looked to this one storm for inspiration. The dark characters of the malt bill reflect the dark stormy sky at the beginning of the snowfall. But on the third day, the sun broke through and everything was glorious! The name Snow Day evoked joyful freedom. Everyone remembers waiting for the school report as little kids. When you heard your school was closed, you suddenly had all day to play in the transformed, white landscape. Well, that’s the kind of emotion we put into this beer.I had the pleasure of sampling Snow Day the last two nights, and I’m equally pleased to say that it’s delicious.It’s as hoppy as you might expect from a New Belgium ale, and just dark enough for the dark days of winter.They put an aptly named “midnight wheat” malt into the brew, and balance that against Styrian Golding,Centennial, and Cascade hops. It’s dark and strong and sweet – the sort of beer you could easily start drinkingat breakfast if you were snowed in. It’s almost enough to make me wish for snow.I drank the wintery ale out of one of New Belgium’s new glasses (pictured above next to the bottle of SnowDay) which they were kind enough to send my way.The company is selling these glasses and donating $1 of each purchase to a non-profit which you can selectat the time of purchase. New Belgium has always been big on clean water and environmental sustainabilityand the non-profits reflect this, ranging from clean water initiatives to pro-biking organizations (New Belgiumruns the Tour de Fat beer-and-cycling tour through 13 beer-loving cities which, once upon a time, included myhome town of Flagstaff, AZ until we all got way too drunk and the city banned it.)But in any case, glass or no, Snow Day is an excellent new winter brew and a welcome addition to the NewBelgium lineup. Winter is coming, as Ned Stark would say, and you might as well have a good beer in hand. page 1
  • 166. November 7, 2011New Belgium’s Second Annual Clips of Faith Beer Film Tour Raised Nearly $59,000for Nonprofits Around the CountryClips of Faith, New Belgium Brewing’s traveling philanthropic beer and film festival, recently wrapped up arecord-shattering(!) 18-city tour. The second-year festival outperformed last year, bringing out 11,000 peoplein cities across the U.S. for amateur short films, New Belgium’s esoteric Lips of Faith beers (http://www.newbelgium.com/beer) and food from local vendors. In total, Clips of Faith raised almost $59,000 for local non-profits (see how your city did below). Over its two-year run, Clips of Faith has raised approximately $91,000.At each Clips of Faith stop, all proceeds from beer sales benefitted local, sustainably focused nonprofitpartners. Attendees help support local organizations while sampling hard-to-find New Belgium beers beneaththe stars. Eighteen of the best Clips of Faith short film entries screen at every show. In addition, each eventhad a zero waste component, diverting, on average, 91 percent of the waste from landfills and encouragingalternative transportation.“There is something extraordinary about bringing out a community to support the arts and their localnonprofit organizations,” said Christie Catania, Clips of Faith Manager-at-Large. “Watching inspired short filmsand sipping beer under the stars is a great way to spend a summer evening. This tour grew exponentially fromlast year, showing that people enjoy the concept as much as we do.”The creative team at New Belgium Brewing reviewed and selected the films that went on tour and pickedthree filmmakers to visit New Belgium for the Ft. Collins screening. Those honorees were “Bottles” byColorado resident Geoff Maddaford; “Tiny Day in Jackson Hole Backcountry” by Wyoming’s Tristan Greszko;and “Assisted Migration” by Dusan Harminc of Wisconsin. Honorable Mentions were: “BLOB,” Trevor Hawkins,Missouri; “The Millionaires Club,” Sam Nuttmann, Washington; and “Ski and Chalk,” Chris Dickey, Wyoming.If you are a filmmaker, or an aspiring filmmaker, and would like to be part of New Belgium’s 2012 Clips of Faithtour, entries are now being accepted at www.clipsoffaith.com. To take a look at some of the winning films from2011, visit www.clipsoffaith.com.Clips of Faith City-by-City BreakdownGrand Totals • Almost $59,000 raised for nonprofits • Approximately 11,000 attendees • 2,082 bikes parked • 91% average waste diversion rate • 356,943 ounces of beer consumed by thirsty guests page 1
  • 167. St. Louis, MO - May 19 Athens, GA - October 7 • $2,110 raised for local nonprofits • $2,163 raised for local nonprofits • Approximately 250 attendees • Approximately 500 attendeesKansas City, MO - May 26 Knoxville - October 14 • $6,561 raised for local nonprofits • $3,572 raised for local nonprofits • Approximately 800 attendees • Approximately 550 attendeesBloomington, IN - June 3 • $2,857 raised for local nonprofits • Approximately 1,100 attendeesMadison, WI - June 10 • $1,487 raised for local nonprofits • Approximately 450 attendeesDes Moines, IA - June 17 • $3,544 raised for local nonprofits • Approximately 550 attendeesBoulder, CO - June 24 • $6,689 raised for local nonprofits • Approximately 1,000 attendeesFlagstaff, AZ - July 8 • $3,379 raised for local nonprofits • Approximately 480 attendeesSanta Cruz, CA - July 15 • $5,495 raised for local nonprofits • Approximately 750 attendeesDavis, CA - July 22 • $5,400 raised for local nonprofits • Approximately 1,250 attendeesSeattle, WA - July 29 • $3,797 raised for local nonprofits • Approximately 950 attendeesPortland, OR - August 5 • $1,295 raised for local nonprofits • Approximately 600 attendeesMissoula, MT - August 19 • $2,269 raised for local nonprofits • Approximately 550 attendeesAsheville, NC - September 9 • $2,427 raised for local nonprofits • Approximately 700 attendeesCharlotte, NC - September 16 • $777 raised for local nonprofits • Approximately 250 attendeesCharleston, SC - September 22 • $1,500 raised for local nonprofits • Approximately 300 attendeesAtlanta, GA - September 30 • $2,440 raised for local nonprofits • Approximately 450 attendees page 1
  • 168. Appleseeds | Jeff CiolettiNovember 10, 2011In the five or six weeks since the passing of Steve Jobs, I’ve read at least a dozen or so of the makeshift eulogiesthat journalists, both consumer and B2B, have written about the tech visionary and initially vowed that Iwasn’t going to jump on the bandwagon. After all, this is a beverage magazine; Jobs was the head of Applecomputer, not Apple Eve.But then I started to have the weird realization that the guy might actually be haunting me. I’d wake up in themorning and the first thing I’d see is the Apple logo, as the other editors and I all use MacBook Pros to producethis magazine. That majestic chime that an Apple computer makes when one presses the on button now seemslike a voice from beyond.At our website we’ve begun showcasing exclusive video content not only produced by our team but edited on,you guessed it, a MacBook Pro.In our “Connections” section, we’ve given a fair amount of coverage to beverage-related mobile apps. Wouldthe term “app”—itself an abbreviation to reflect their compatibility with the pocket-sized world—even be inthe lexicon without Apple’s App Store? (Sure, apps predated the iPhone, but A - who really called them that?And B - were they nearly as fun as the ones that were designed specifically with the iPhone in mind? Sorry,Blackberry and Droid-devotees, but it would be hard to make a case that Jobs’ company didn’t create theplatform that ignited the innovative app boom in the waning years of the last decade.If you’re skeptical about who’s truly responsible for “app,” here’s another term to think about: podcast. Whatmodern beverage marketer hasn’t either created, hosted or been interviewed for an audio-only or audio/videopodcast? Search the iTunes store and you’re likely to find thousands of podcasts with some sort of beveragetheme. No need to mention whose device put the “pod” in podcast.But beyond any of the products developed by Jobs and his team, he will be most remembered for his anti-establishment, live-your-dream philosophy. He raged against the corporate machine, even though he createdan enormous corporate entity.There are some companies in the global beverage market that are, whether knowingly or unknowingly, quiteJobsian in nature. Take our November cover subject, New Belgium Brewing Co. The company, which reachedits 20-year milestone just a few months ago, has become one of the craft beer segment’s biggest successstories, not by playing the traditional corporate game, but by, as historian Maureen Ogle says in the coverstory, re-creating capitalism. Making the world a better place—whether socially or environmentally—has beenin its DNA since day one. And the company’s mantra, “Follow your folly” is a spiritual companion to Jobs’ ownrallying cry, “...the only way to do great work is to love what you do.”Think different, indeed. page 1
  • 169. Boise Raises Big Bucks in Tour de Fat | Deanna DarrNovember 10, 2011As usual, the Boise bicycle community kicked some serious fund-raising butt at this year’s Tour de Fat.The August event—presented by New Belgium Brewing Company—raised $43,909. That total is far more than what was raised in manylarger cities, and represents a good chunk of the total of $401,563raised at 13 events held across the country. Proceeds raised ineach city go to support local biking organizations. In Boise, thoseorganizations were the Southwest Idaho Mountain Biking Association,the Treasure Valley Bicycle Alliance and the Boise Bicycle Project.Here are the totals from around the country:Ft. Collins, Colo.$86,569 raised Minneapolis20,000 attendees $16,218 raised 2,000 attendeesTempe, Ariz.$70,000 raised Los Angeles11,000 attendees $15,864 raised 2,500 attendeesDenver$60,203 raised Austin, Texas10,000 attendees $13,383 raised 2,000 attendeesBoise$43,909 raised Nashville, Tenn.6,500 attendees $12,595 raised 1,800 attendeesChicago$21,512 raised Durham, N.C.4,000 attendees $10,144 raised 1,500 attendeesSan Diego$21,246 raised Milwaukee, Wisc.3,000 attendees $8,921 raised 1,500 attendeesSan Francisco$21,000 raised3,750 attendees page 1
  • 170. For Tour de Fat, a stellar season of beer, bikes and fun | Robert HawkinsNovember 10, 2011 The Tour de Fat traveling bicycle carnival, which passed through San Diego on Oct. 1, raised more than $400,000 for bicycle-focused non-profit groups during its 13 stops. The 3,000 who attended the San Diego event accounted for $21,246 of that amount. Tour de Fat is the brainchild of New Belgium Brewing and has toured the country for 12 years promoting bicycle culture with a wacky, festive series of events and entertainment. The Colorado-based New Belgium is best known for its Fat Tire beer.The tour drew 69,550 bicycling fans, of whom 41,150 elected to participate inthe bicycle parades held in each community.The tour incorporates live music, food, quirky bicycles, costumes and a car-for-bicycle swap in each city.Proceeds from the sale of New Belgium beer and merchandise goes to localbicycle advocacy groups at each stop. In San Diego, the beneficiaries werethe San Diego County Bicycle Coalition and the San Diego Mountain BikingAssociation.Over its dozen seasons, Tour de Fat has raised more than $1.9 million for the cause, say organizers.This year saw a 25 percent increase in funds raised 31 percent increase in attendees.New Belgium’s hometown, Ft. Collins, drew the most attendees: 20,000 and raised $86,569.Outside of Colorado, the tour’s most popular stop has to be Tempe, Az., where 11,000 attendees raised $70,000.Other stops included Los Angeles, San Francisco, Denver, Austin, Durham, Boise, Milwaukee, Chicago, Minneapolisand Nashville.For more information and to see videos from some of the 2011 tour stops, visit http://www.tour-de-fat.com. page 10
  • 171. November 17, 2011New Belgium Shift Pale Lager To Be A TallboyIt’s no secret that New Belgium Brewing will belaunching 16oz “tallboy” cans soon. Shift Pale Lager,will be one of those cans. As mentioned in my recentvisit to New Belgium in October, these cans will comeoff the line sometime in early 2012.With the new canning line, the brewery will be ableto add more canning capacity, while making 12oz 16oz editions. States/markets that don’t currently see New Belgium’s can lineup will see them one it is in place. The brewery currently cans Fat Tire, Mothership Wit, and Ranger IPA. Left: 12oz cans waiting to be filled page 11
  • 172. Global Warming Hates Beer | Brad JohnsonNovember 28, 2011Like coffee and chocolate, beer is one of the common pleasures of life beingdamaged now by global warming. Good beer depends on water, barley,and hops — all of which are being disrupted by greenhouse pollution fromburning fossil fuels. Jenn Orgolini, sustainability director for Colorado’s NewBelgium Brewery, the third-largest craft brewing company in the UnitedStates, warns that climate change is hurting beer quality today: This is not a problem that’s going to happen someday, and this is not a problem that’s just going to impact some industries. If you drink beer now, the issue of climate change is impacting you right now.“For our brewery, growth depends on abundant clean water and qualitybarley and hops—and climate change puts those ingredients at risk. Oursupply chain—including barley, hops and water—is especially vulnerable toweather in the short-term and to climate change in the long-term,” Orgolinitold Forbes.Heavy rains in Australia and drought in England have hurt malting barley crops this year.Climate change has caused the quality and yield of Saaz hops — the key ingredient in Czech pilsner lager — todecline. Global warming pollution will cause further declines, scientists found in 2009. Yields of malting barleywill also decline in coming years as droughts increase because of carbon pollution.November 29, 2011New Belgium Brewing scouts for East Coast siteNew Belgium Brewing Co. of Fort Collins is considering four cities for an East Coast brewery and hopes to makea decision by year’s end, The Coloradoan reports.The company isn’t identifying two cities, but identified the other two as Asheville, N.C., and Philadelphia.Read More at The Coloradoan page 12
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  • 174. I’ll Have What She’s Having | Devin LeonardDecember 1, 2011With Big Beer capitalizing on craft beer popularity, New Belgium Brewing CEO Kim Jordan is trying to gonational—while preserving the brand’s indie charmOn a crisp October morning in Fort Collins, Colo., Kim Jordan arrives at work, as she usually does, on her redItalian bike. The chief executive officer of New Belgium Brewing is clad in jeans, a tight black top, and a flowingbeige tunic that looks like something Stevie Nicks might have worn in her Seventies heyday. The ensemble suitsJordan, but it’s not enough to keep her warm. “I’m not dressed for this weather,” she says, shivering. She locksup her bike and hurries into the brewery.It’s fitting that Jordan, still slim and girlish at age 53, should dress like a rock star. She is treated like one withinher industry. In two decades she has built New Belgium into the country’s third-largest craft brewer, known forits flagship, Fat Tire Amber Ale. She is also one of the few female CEOs of a major beer company.Lately, though, Jordan has felt overextended. She’s traveling constantly as she attempts to transform Fat Tireinto a national brand like Sierra Nevada Pale Ale and Boston Beer’s (SAM) Samuel Adams Boston Lager. InAugust, New Belgium expanded its distribution into Maryland, Virginia, and Washington, D.C.; its beers arenow available in 28 states. Jordan hopes to select a site by the end of the year to build an East Coast brewery,which will enable New Belgium to extend its reach farther. The reasons for this latest push are twofold. If shewishes to maintain her company’s growth, Jordan has little choice but to enter new markets. At the same time,she faces an existential threat from both newer, smaller microbrewers and Big Beer companies that covet NewBelgium’s customers. “I’m not sleepless about it, but I’m attentive,” she says.The U.S. beer market has declined 7 percent over the last decade, according to IBISWorld, inspiring a wave ofconsolidations. Canada’s Molson merged with Coors. South Africa’s SAB consumed Miller. The two companiescombined their U.S. operations in a joint venture called MillerCoors (TAP) to better compete with the mightyAnheuser-Busch (BUD). Then three years ago, InBev, a Brazilian-Belgian conglomerate, swallowed the maker ofBudweiser in a hostile takeover. page 1
  • 175. While America’s largest brewers have been suffering, craftbrewers have provided one of the business’s bright spots.The Brewers Assn., the sector’s trade group, says the craftindustry’s sales rose 12 percent last year, to $7.6 billion.Jordan and her peers now produce 4.9 percent of the U.S.market’s total volume. That number could double in the nextfew years as more Americans develop a thirst for homegrownales. “Ten percent market share is not unrealistic,” says JuliaHerz, spokeswoman for the Brewers Assn. “It’s just a matter ofwhen.”This has translated into enviable growth rates for individualcraft breweries such as New Belgium, which define themselves as small, independently owned operationsproducing no more than 6 million barrels a year. Jordan says her company’s annual sales have risen an averageof 15 percent; some of her smaller rivals have seen even more rapid increases.The challenge, as ever, is to sustain growth in an increasingly crowded field. According to the Brewers Assn.,there are now 1,829 craft breweries in the U.S. and 760 more in the planning stages. That means a floodof new beers for fickle craft aficionados, some of whom view older craft brands like Fat Tire as uncool. Atthe same time, companies such as Anheuser-Busch InBev and Miller-Coors have come to realize that if theywant to boost their sales in the U.S., they must compete directly with the likes of New Belgium. They’ve triedbefore—and failed. Now they’re finally making some headway in this latest battle to influence America’schanging perception of beer.This unnerves some craft brewers, but not Jordan. “We kind of stumbled into this. For the most part, it’s beenpretty hilarious,” she says.Jordan spent her early years in Sacramento, the daughter of Democratic Governor Pat Brown’s presssecretary. After Ronald Reagan defeated Brown in 1966, the family moved to Washington, D.C. But Jordanalways considered herself a westerner, moving to Fort Collins in 1976.After graduating with a social work degree from Colorado State University, Jordan met Jeff Lebesch, who hadbecome infatuated with Belgian beer while touring the tiny country on his mountain bike in 1988. The twomarried in 1991 and started New Belgium. He brewed up Fat Tire in their basement, using repurposed dairyequipment. She handled sales, often parking her Toyota Tercel between Anheuser-Busch and Miller truckswhen she visited accounts. “It wasn’t so tough early on,” Jordan says. “The big guys were busy being the kings.We were flying under the radar.”Inevitably, Big Beer took notice of Jordan and her fellow microbrewers. In the mid-Nineties, Miller created RedDog. Anheuser-Busch introduced its own faux craft beers, such as Elk Mountain Amber Ale. These brews failed,in large part because of internal resistance. “You have a lot of people who said, ‘Bud Light put my kids thoughcollege. I’m not selling this stuff,’ ” recalls Lew Bryson, a veteran beer writer. At the same time, many craftbrewers succumbed to self-inflicted wounds. Between 1990 and 1995, the number of small breweries tripled.Beer sat on the shelves and spoiled. In 1996, Consumer Reports found that many craft beers were “sulfry”tasting, and plenty of beer drinkers agreed.While many craft shops didn’t survive the late-Nineties backlash, New Belgium prospered, creating innovativebrews such as Prickly Passion Saison, an ale brewed with prickly pear and passion fruit that was weird,but refreshing. “Fat Tire, for its day, was a breakout beer that introduced an entirely new flavor to mostAmericans,” says Christian DeBenedetti, page 1
  • 176. author of The Great American Ale Trail: The Craft Beer Lover’s Guide to the Best Watering Holes in the Nation.“But what they have managed to do since is introduce new beers that have pushed the spectrum wider.”Jordan proved herself a gifted marketer. She worked tirelessly to convert distributors who might have beenreluctant to carry beers like Fat Tire for fear of alienating Anheuser-Busch; they began looking at craft beerdifferently, especially when they discovered they could sell a case of it for a good deal more than a case of BudLight. That translated into higher margins.Her company didn’t have Anheuser-Busch’s television advertising budget, but it had something that elsethat resonated: an anti-corporate story that has become one of the signature marketing tools of the craftbusiness. From the start, she extolled New Belgium’s culture almost as much as its taste. In 2000 the foundersintroduced an employee stock ownership plan. They rewarded those who stayed for five years with a cruiserbike and a trip to Belgium. As a result of these and other perks, New Belgium boasts a 93 percent employeeretention rate. All these things became part of the brewery’s marketing. The tale of how the couple startedNew Belgium became an integral part of it, too. It still is, though Lebesch left the company in 2001, and he andJordan are divorced.Jordan also urged her craft-brewing peers to avoid past mistakes. “We can be as groovy as we want to be,” shewarned at a craft brewers’ convention in 2003. “But if we can’t keep the doors open because our beers lackquality, it won’t matter.”Nothing fills a bar like the promise of free beer. Jeff White is offering some unusual ones tonight. “Youare going to get a little bit of bubble gum in this one and a little bit of banana,” he says. White encourageseverybody in the tightly packed room to sample Wild Pitch Hefeweizen. He raises his glass to his lips and takesa drink himself.This would appear to be a craft beer tasting. It’s not: White is senior director of strategy for Tenth and BlakeBeer, a MillerCoors subsidiary. The tasting takes place in the employee pub in the brewing giant’s Chicagoheadquarters.Tenth and Blake is the most serious effort yet by a large American brewer to compete in the craft market. Itsbest-known beer is the popular Blue Moon Belgium White. Many people assume Blue Moon is the product of acraft brewery. This is by design; there is no reference to its corporate lineage on the label.Tenth and Blake CEO Tom Cardella is trying to create some distance between his operation and MillerCoors.He requires everybody on his staff to be a certified beer sommelier, able to serve an exotic brew in the properglass at the correct temperature, as a wine steward would do with a fine Chablis. He encourages employees tobrew their own beer in the office.Cardella knows that craft brewers get angry at the corporate omission on Blue Moon’s labels. “At the end ofthe day, when people get negative on Blue Moon, what they need to remember is the story behind Blue Moonis as authentic as any in the craft business,” he insists. The creation fable: Keith Villa, a Coors brewer trained inBelgium, concocted it at the company’s Sandlot Brewery in Denver. “They were going to call it Belly Side Ale,”Cardella says. “But Keith’s secretary said, ‘A beer like this only comes along once in a blue moon.’ Isn’t thatgreat?”Cardella has had huge success in blurring the distinctions between his products and those of microbrewerssuch as New Belgium. In August, MillerCoors announced that its overall sales were flat for the first six monthsof the year, yet Tenth and Blake’s portfolio enjoyed “double-digit” growth. “Consumers just want great beer,”Cardella says. “They are not overly concerned about how it is made or where it is from.” page 1
  • 177. There may be some truth to that. Anheuser-Busch InBev is making inroads with its Shock Top Belgian-styleales. In August, Shock Top boasted that its sales were up almost 77 percent for the first half of 2011. Like BlueMoon, the labels on Anheuser-Busch’s craft-style beers carry no reference to their parent company.Some craft brewers are stoic about the rise of these macrobrewed craft brands. “My outlook is, well, you’vetaught a lot of Americans that cloudy beer with spicy flavors is kind of cool,” says Garrett Oliver, brewmasterof the Brooklyn Brewery. “So who is that really good for? Is that good for MillerCoors? Maybe somewhat. Is itgood for me? Absolutely.” Others are more concerned. Sam Calagione, founder of Dogfish Head Craft Breweryin Milton, Del., says, “They go into a Joe’s Bar and say, ‘Hey, we’ve got a craft beer. Instead of a keg of DogfishHead at $140, we’ll sell you this quasi-craft beer for $90 and you can charge the same price per pint.’ They usethese quasi-craft beers as pawns to clear the real craft beers off the chessboard.”Jordan maintains that her industry’s best defense is to stay true to its roots and continue to foster the indiebeer ethos that has served it so well so far. This means fermenting beers with unusual ingredients and evenmore unusual names. It means operating breweries using alternative energy. And it means telling and retellingthe stories of pioneers like herself who rose up against the makers of Budweiser and Miller Lite and prevailedbecause they were authentic. “We are drawn to stories that resonate with us,” Jordan says. “Beer is ancient.We know that story viscerally, and we like it. It helps us to keep connected to that thread.”Jordan also believes in a practice that her larger rivals would never consider: Call it craft beer co-optition.When Colorado’s Avery Brewing and California’s Russian River Brewing discovered they were both developingdark Belgium ales called Salvation, they didn’t phone their lawyers. They produced Collaboration Not LitigationAle. Dogfish Head has done more than a dozen collaborations. One of the most recent, Cornholio, is a Beavisand Butt-Head-inspired Baltic porter, with Three Floyds Brewing of Munster, Ind., and Short’s Brewing ofBellaire, Mich.These mashups have been hugely popular with fans and are also mutually beneficial for participants. “Thethinking is, we’ll combine our chocolate with their peanut butter,” says Dogfish Head’s Calagione. “It growsawareness for both our brands. It’s unique.”“We created our own reality,” Jordan agrees. “We didn’t say, ‘This is the way the big guys do it. We won’t speakto each other. We won’t drink each other’s beer.’ We said, ‘That’s not interesting to us.’ We hang out together.”Indeed, Jordan is now dating Dick Cantwell, co-founder of Seattle’s Elysian Brewing. The two breweries havebeen working together since 2008. In October, she and Cantwell introduced their latest collaborative effort,Kick Sour Cranberry Pumpkin Ale.It’s especially important for New Belgium to collaborate with its small peers. The bigger New Belgium gets,the more it risks losing its credibility. Jordan acknowledges that her company has had some difficulty sellingits products to pubs catering to beer snobs. “Sometimes we struggle with these little esoteric bars,” she sighs.“They say, ‘Oh, New Belgium. That’s not exotic enough.’ I would be lying if I didn’t say sometimes that makesme frustrated.”“We’ve got some of the same issues,” says Ken Grossman, founder of Sierra Nevada Brewing in Chico, Calif.“We are getting chipped away at by some of the new entries. It hurts.”In early October, Jordan added a chapter to New Belgium’s tale when she reviewed plans for a new testbrewery in Fort Collins, inspired by Japanese sake breweries. The walls will be supported by huge timbers. Thefurniture will be rough-hewn, like something one might find in a giant’s farmhouse. “It has a freedom and acreativity,” the architect says. “It’s uncorporate.” page 1
  • 178. He knows his client. “I love the look of it,” says Jordan. She doesn’t flinch when she is informed it will cost$652,000.The official line at New Belgium says the test brewery will allow the company to experiment with smallerbatches of beer. But most of the discussion at the meeting is about how the facility will enhance tours, inwhich New Belgium tells its stories to 140,000 annual visitors. The overriding message? This is not a subsidiaryof MillerCoors.Then Jordan retires to an upstairs balcony for late afternoon beers with her senior staff members. Sheintroduces Josh Holmstrom, New Belgium’s new branding director. He will play an important role in thebrewery company’s expansion. He doesn’t know much about beer. But he knows something about selling.Previously he worked at WhiteWave Foods (DF), maker of Silk Soymilk. Before that, Holmstrom was at PepsiCo(PEP).“O.K., there will be no Pepsi smack-downs here,” Jordan warns her other staff members.Whatever Holmstrom doesn’t know about craft beer, he will undoubtedly learn quickly on the job. As the sunsets, many beers are consumed. Jordan downs two herself. “We have a pretty sweet life,” she muses. “That’snot to say it doesn’t have its stressful moments. But you get to drink beer.” page 1
  • 179. Things We’re Looking Forward to in 2012 | Evan S. BennDecember 1, 2011 page 1
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  • 181. December 1, 2011Top 25 Beers {2011} page 11
  • 182. Beer: Gift ideas for a Hoppy holidays | Tom WilmesDecember 2, 2011Beer drinkers tend to be a laid-back bunch. Wedon’t want to fool with crack-of-dawn holidaysales or congested parking lots. We’d rathercrack open a cold one and complete our holidayshopping with minimal fuss. For expediency’ssake, here are some gift ideas for local beer buffs.The right glassware separates the fanaticalfrom the merely thirsty in the beer world. Helpyour favorite hophead increase his or her beerappreciation while also helping to support adeserving nonprofit with New Belgium Brewing’s“Glass That Gives” program. Choose from a pairof either 12- or 16-ounce globe-style goblets,packaged in an attractive gift box, and then choose from among four organizations to support with a $1donation from each purchase -- Water Keeper Alliance, People for Bikes, Organic Farming Research Foundation,or Save the Colorado. The goblets pair especially well with a six-pack of Snow Day Ale, New Belgium’s newwinter seasonal (sold separately). newbelgium.com/glassthatgives.aspx.Chocolate cake infused with stout beer and finished with a malted milk chocolate butter-cream frosting? Yesplease. Or maybe you’d prefer a Nut Brown Ale cake. Kim Jakes Cakes, located at 641 S. Broadway in SouthBoulder, specializes in alcohol-infused cakes that make a great gift or dessert for entertaining your brewingbuddies. Bring in your favorite dark beer and the bakers will be happy to use it in one of their recipes, andany cake can be also be decorated to look like a present, complete with a bow made of icing. 303-499-9126,kimandjakescakes.com.Whether relaxing in your backyard or post-hike at a campsite, kicking back in a hammock with a cold can ofbeer is one of life’s simple joys. And since Colorado is where the craft-beer-in-a-can revolution began, we haveplenty of great canned beers to choose from, including from Oskar Blues, Upslope, Avery and others. Asheville,N.C.-based Eagles Nest Outfitters (ENO) makes lightweight, packable nylon hammocks that pair well with anythese selections. They’re a cinch to set up, durable enough to stand up to many seasons of use, and availablein a variety of sizes and colors. eaglesnestoutfittersinc.com.Sip while you shop at the Sisterhood of the Hop Holiday Bazaar, from 6:30 to 8:30 p.m. Wednesday in theBarrel-Aging Cellar at Avery Brewing Co. The brewery will be pouring some tasty beers during this one-stopholiday shopping events, which includes among many local, handmade crafts and products. Many of the itemsavailable also support a great cause, such as soups and organic fair-trade coffee from the Women’s BeanProject, and handcrafted jewelry from Bead for Life. averybrewing.com/brewery-calendar. page 12
  • 183. You don’t have to be a homebrewer to join the Boulder-based American Homebrewers Association, butchances are the enthusiasm and support you’ll find on the exclusive AHA Forum will make you want to set upfor your first brew. Membership also includes other great perks, including discounts on beer and food at morethan 500 pubs across the country; a subscription to Zymurgy, the premiere homebrewing magazine; and theopportunity to purchase tickets for the members-only session at the annual Great American Beer Festival.Place a gift-subscription order by Dec. 15, and you can also choose a free book from among several beer-centric titles. homebrewersassociation.org.2011 growth aided by smart government regulations | Jenn OrgoliniDecember 5, 2011At a time when many businesses are downsizing or worse, New Belgium Brewing, which opened in 1991 andhas become the third largest craft brewery in the United States, is profitable and growing. While our customershave traditionally enjoyed our beer west of the Mississippi, we grew 7 percent this year by expanding oursales to the District, Maryland and Virginia. People may be tightening their belts, but they still want affordableluxuries, including a six-pack of their favorite beer.We have learned that people want to support a business that sells a well-made product and treats co-workersand customers with respect. Visitors to the brewery often remark on the positive energy throughout theorganization. That’s a result of shared ownership and decision-making with our 425 co-workers. We attractpassionate and talented people because we share the profits, pay 100 percent of health insurance premiumsand match 401(k) contributions. We’re proof that a business can be profitable while treating co-workers withrespect.Customers and co-workers also support us because of our charitable giving and environmental stewardship.For every $1 of beer sold — $700,000 granted in 2011 and $4 million over our 20-year history — we donateto causes like The League of American Bicyclists, which is working to create a bicycle-friendly America.Furthermore, we were the first brewery to commit to wind energy and work to turn our by-products back intofuel.In addition to our customers’ and co-workers’ support, our business benefits from national and stateregulations. We welcome a fair playing field that raises the bar for all. It’s one of the reasons we joined theAmerican Sustainable Business Council, a network of business organizations advocating for public policies thataddress the new realities of the 21st century global economy.Because beer has been a heavily regulated commodity since the repeal of Prohibition, the stability of knowingwhat is expected of us — and our competitors — is helpful. Some businesses, usually the ones that lay offworkers while their CEOs take in millions in pay, say regulation is bad for business, but our experience showsotherwise.Most of the 100,000 people who visit our brewery each year come from out of state to drink beer against thebackdrop of Colorado’s natural beauty. To us, the Clean Air Act, the Clean Water Act, Colorado’s oil and gasdrilling rules and other safeguards ensure people will continue to come. page 1
  • 184. Without these laws protecting the environment, we would see an unrestrained rise in the destructive practicesthat contribute to the brewery business’s biggest threat: climate change.Beer is an agricultural product developed from hops and barley. This year, those crops fared poorly due tounseasonably cold and wet weather. In 2012, the price of barley and hops will increase while supply decreases.If the climate isn’t primed to produce high quality ingredients, many of the 1,800 breweries in America willstruggle. We need regulations that promote stability and sustainability instead of destructive practices thatbenefit a select few.Jennifer V. Orgolini is the director of sustainability and strategic development at New Belgium Brewery in FortCollins, Colo.Craft Brewer’s Pint Glass Runneth Over | Ashley CloningerDecember 5, 2011New Belgium Brewing is struggling to be true to its small business, brewed-in-a-basement roots while tryingto take its products nationwide. New Belgium was founded in 1991 by current CEO Kim Jordan and her thenhusband, Jeff Lebesch, who is no longer with the brewery. The company was one of the few microbrews tosurvive the mid-nineties when the unique craft beers were largely snubbed by consumers, even called “sulfry”tasting by Consumer Reports in 1996. Beer distributors eventually realized the higher premium that consumerswere willing to pay for a craft beer, which in turn led to a higher profit margin. Microbrews such as SamAdams (NYSE:SAM) have only grown in popularity as the years have gone by. Along with the anti-Wall Streetmovement, recent years have also brought a sort of anti-Big Beer cultural shift, giving microbrews like NewBelgium an edge.While the U.S. beer market as a whole is down 7% over the last decade, microbrews have been the lone brightspot in the industry touting a 12% increase in sales in the last year. Microbrews now make up 4.9% of totalU.S. beer volume. New Belgium has enjoyed average annual sales increases of 15% while some of its smallercompetitors have seen even greater growth. New Belgium’s Jordan believes that the allure of microbrews ischiefly quality, but certainly having an appealing story and culture doesn’t hurt either.New Belgium’s humble beginnings and employee-friendly business model are large selling points for thecompany in addition to its uniquely flavored products. In 2000, the company began an employee stockownership program and rewards employee retention with gifts like real-life versions of New Belgium’s iconicfat-tired bicycle and trips to Belgium. With a 93% retention rate, it seems employees are just as happy with thecompany as consumers. This has all become part of New Belgium’s anti-corporate marketing strategy, whichhas helped to make up for its lack of a corporate-sized advertising budget.Big Beer companies like Miller-Coors (NYSE:TAP) and Anheuser-Busch (NYSE:BUD) haven’t been blind to theanti-corporate sentiment and have spun off their own faux-craft beer lines in order to try to capture portions ofthe microbrew market. Miller-Coors has seen great success with its subsidiary known as Tenth and Blake who page 1
  • 185. is best known for its Blue Moon Belgium White. Many consumers assume Blue Moon is true microbrew, whichis no accident. Tenth and Blake has tried to distance itself as much as possible from its parent conglomeration.You won’t find any mention of Miller-Coors on Blue Moon labels or in any of its advertising and promotions.While Miller-Coors experienced flat growth for the first half of 2011, Tenth and Blake experienced double-digitgrowth. While most true microbreweries wouldn’t agree, Tenth and Blake CEO Tom Cardella said, “Consumersjust want great beer. They are not overly concerned about how it is made or where it is from,” as quoted byBloomberg Businessweek.Anheuser-Busch’s spinoff craft beer Shock Top has also exploded amidst the microbrewery boom. Shock Topboasts a 77% increase in sales in the first six months of the year. While some brewers aren’t concerned withBig Beer’s attempts at craft beers, other feel their ability to have a lower price point is an unfair advantage.Bloomberg Businessweek quoted Sam Calagione, founder of Dogfish Head Craft Brewery, who said, “They gointo a Joe’s Bar and say, ‘Hey, we’ve got a craft beer. Instead of a keg of Dogfish Head at $140, we’ll sell you thisquasi-craft beer for $90 and you can charge the same price per pint.’ They use these quasi-craft beers as pawnsto clear the real craft beers off the chessboard.”New Belgium is now expanding into new markets in order to continue its pattern of growth in a fiercelycompetitive market. There are now 1,829 craft brewers in the U.S. and 760 more in the planning stagesaccording to the Brewers Association. New Belgium recently expanded into Virginia, Maryland, and DC, puttingthem in a total of 28 states nationwide. They also have plans to choose an East Coast distribution site beforethe end of the year. Unfortunately, with more size comes less credibility among hardcore microbrew lovers.Some feel that New Belgium has become to mainstream. Bloomberg Businessweek quoted Jordan who said,“Sometimes we struggle with these little esoteric bars,” she sighs. “They say, ‘Oh, New Belgium. That’s notexotic enough.’ I would be lying if I didn’t say sometimes that makes me frustrated.”But for now, Jordan is trying to enjoy the fruits of her labor. She reviewed plans in October for a new testbrewery tasting room in Fort Collins, CO, where New Belgium is based and she continues to believe thatcollaboration with other small microbreweries will help her company continue to develop unique, quExpaalitybeers. **This story also appeared in 33 other media outlets.**December 13, 2011and Receiving | Trish TurnerYuletide Cheer Takes Over the Senate As Lawmakers Demonstrate the Joy of Giving ...Santa Claus came to town early this year -- in “secret” fashion -- spreading good tidings of great joy in oneunlikely place -- the U.S. Senate.Most gift-givers would probably give lawmakers lumps of coal at this point -- and the black gem actually didsurface in Monday night’s mystery gift exchange so common to many workplaces. page 1
  • 186. But senators participating in the “Secret Santa” exchange kept it mostly safe this season, sticking to their innercircle in a bipartisan manner that seemed to vanquish the partisan Scrooginess -- however fleetingly -- that hashaunted the corridors of the Capitol all year.On Dasher! On Dancer!One by one, senators gleefully distributed their holiday gifts, most with a home state theme, some modelingtheir treasure as if it were a Red Rider BB Gun (“with the compass in the stock and this thing which tells time”).Sixty-one members fell under the influence of Yuletide cheer as each unmasked his and her Secret Santa, acreation of Sens. Al Franken, D-Minn., Mike Johanns, R-Neb, and a handful of their colleagues.Best in show (after all, these are competitive people) has to go to West Virginia’s Joe Manchin who gavehis fellow Democrat, Chuck Schumer, a natural resource from The Mountain State paired with a little riddleattached to cloak his identity: “With the Senate in a deadlock with 8 percent approval ratings, what we deserveis a lump of coal ... We should be working in a bipartisan way.”Schumer quickly sussed out his Secret Santa and bounced out of the gift room giddy with excitement.“Look! Carved out of coal!” city-boy Schumer marveled with a wide-eyed smile as he paraded around, a laVanna White, a tiny donkey and elephant carved from the combustible substance. Reporters, happy to coversomething besides the payroll tax, oogled the bounty, noticing that each felt hard and smooth like plastic.“That’s the firing process after they’re polished,” Manchin schooled the naive city-dwelling press corps.Funny enough, that wasn’t the only gift of coal.Pulling his gifts from a brown paper sack worthy of Chinese takeout, Manchin proudly showed off an old, graygym sock. As reporters looked on quizzically, the former governor extracted a baggie with three large, blacklumps.“Coal!” Manchin hooted enthusiastically. “They have it in Colorado, too!”Quite the learning experience for the normally cynical scribes, who couldn’t help but share in a bit of theexcitement, despite the mocking of some even more cynical staffers.Indeed, The Centennial State’s Mark Udall was Manchin’s Secret Santa, though he made the gift a little easierto swallow with a six-pack of Colorado “Snow Day” beer and hiking socks (Udall is an avid mountain climber).For a brief moment, the Mansfield Room just off the Senate floor resembled the living room of Ralphie andRandy -- minus the Zeppelin and pink bunny PJs. Gifts were stacked high on table tops, many certainly inbreech of the Secret Santa decree that they be valued under $10, like the $20 Barnes and Noble gift card forWyoming’s John Barrasso. Senators eagerly searched for their loot.“Wicker! One of those with an ‘er’,” cried Sen. Dianne Feinstein, D-Calif., as she revealed the recipient of hergift and revealed a slightly-challenged knowledge of her conservative brethren (she first said Vitter).Sen. Roger Wicker of Mississippi is now the proud owner of “Unbroken” by “Seabiscuit” author LaurenHillenbrand. It’s a World War II true story of survival. page 1
  • 187. The second prize for the gift of creativity (if not thriftiness) would have to go to Sen. Kent Conrad, D-N.D.,though the recipient of his gift likely wouldn’t agree.“Look, I think we have to all tighten our belts ... because of the European debt crisis,” the wonky BankingCommittee chairman said after delivering an empty box that once housed popcorn (that coal was lookingbetter and better). Conrad actually re-gifted the box to Louisiana’s Mary Landrieu -- Dick Durbin’s nameapparently was still on the present.For Conrad, his gift was a campaign-related promise fulfilled. The senator once told Kay Bailey Hutchison, if shewon her race for Texas governor, he’d take on the job as top cop of her Border Patrol. And though KBH lost toRick Perry, she brought the chairman a token, anyway -- a black and white hat emblazoned with his would-beemployer: Texas Border Patrol. Four gold stars adorned the brim. A card attached read simply, “Keeping mypromise.”A little last-minute homework assignment for Secret Santa Schumer resulted in a bottle of the famous OriginalAnchor Bar buffalo wing sauce for Johanns. The Nebraska Republican’s response? “Way cool!”Sen. Kirsten Gillibrand waved around her “unbreakable Christmas ornament” - a hand-painted, red and whiteball.“Important for a household with a 3-year old,” the New York mom said. But her Secret Santa kept up themystery, with no name tag included. Never fear, though. The crafty press corps, exercising some well-honed(albeit rusty, at this point) reporting skills, discovered an artist’s signature card inside the box with the areacode “251” - Alabama!And since this reporter had already spotted Richard Shelby, the senior Alabama senator, with a large, gift-wrapped rectangular box, she deduced Jeff Sessions -- Alabama’s junior senator -- had to be the giver.Reporters marveled at Jay Rockefeller who said he had shopped for his own gift. The millionaire Dem thenreturned from the gift room with his mouth full, chocolate staining his lips, carrying a red sack with gifts fromthe Indiannapolis Motor Speedway courtesy of Dick Lugar.“Dick is now responsible for the 25 pounds I’m going to gain,” the West Virginia Dem mumbled, still slurpingthe sweet treat.Ohio’s Rob Portman, trailing a strong scent of cinnamon, showed off two boxes, one with Moravian (by way ofNorth Carolina) sugar cake and the other with spice cookies from his Secret Santa, Kay Hagan.“My wife’s gonna love this,” said the former Bush administration OMB director.If only his experience on the Super Committee had gone so well. Great Lakes beer from Portman to Rockies’dwelling Mike Bennet. “We make beer!” said the Ohio senator to a skeptical press corps.From Ben Nelson - a $10 coffee card tucked in a cute little green and red felt mini-stocking for North Dakota’sTim Johnson.A bottle of Oregon wine for Sen. David Vitter, R-La.From Dick Blumenthal, cookies for Lugar. page 1
  • 188. “Merry Christmas!” the Connecticut Dem wished his colleague.Macadamia nuts and coffee from Hawaii’s Dan Inouye for Ben Nelson. Mela Kalikimaka.Dick Durbin bought “Lincoln’s War” for fellow Dem Bob Casey. A long note inside clearly touched thePennsylvania senator, who held the book tightly, saying only, “Oh that’s very nice. Very nice.”A three-pack of salsa from the Lone Star State’s John Cornyn to Chris Coons, who often exercises with the TexasRepublican. “Very generous but profoundly subversive to my dietary aspirations,” joked the Delaware Dem.Sen John Hoeven, R-N.D., got ear buds in the shape of bees.Pure milk chocolate almond bark to Sen. Amy Klobuchar from Massachusetts Scott Brown, made by his state’sfamous Trappistine Nuns.“Wishing you a wild and scenic Christmas,” read the card on the Penguin wrapping paper enveloping the giftfrom Klobuchar. The Minnesota Dem arrived too late for recipient Jeff Bingaman of New Mexico. No hints atthe box’s content.All in all, the event appeared to be a smashing success. If only the end-of-year legislative process could go sowell.O Come All Ye Faithful...The courage to use love in the workplace | Kathleen Quinn VotawDecember 19, 2011The father of two sons became suddenly, and terminally, ill. One son works for a company that gave him a dayoff to attend his father’s funeral. The other son works for New Belgium Brewing. He got three weeks off tospend with his father before he died. That’s love in the workplace.Love (acts of kindness and compassion) happens in workplaces everywhere, although certainly not enough.Most people, including most CEOs, speak about those acts as “good management skills,” going “above andbeyond,” or something similar-but not as “love.” Love is a scary word when it refers to anything related to workin America. I propose that we get over it.CEOs who are courageous enough to name “love” as part of their corporate culture and recognize it as a majorfactor in profitability are as rare as children who don’t believe in Santa Claus. Kim Jordan, cofounder and CEOof New Belgium, is one of those rare CEOs. She spoke about the benefits of love and other “soft” traits at therecent Association for Corporate Growth (ACG) social enterprise luncheon-and probably made believers ofeveryone there. page 1
  • 189. Soft talk and actions drive profitsWhat does love in the workplace look like at New Belgium? It’s not just actions and not just “soft” talk, butthe combination of talk and action that permeates the brand, culture, and operations at New Belgium. Forexample: • The CEO refers to the approximately 450 people employed there as her “coworkers;” not “my staff” or “my team.” • The company is built on sustainable practices, social responsibility, and purposeful giving back. At their one-year anniversary, every person gets a bicycle to encourage the joy, freedom, community-and sustainability that riding a bike offers. “If it’s not fun, it’s not sustainable.” One percent of sales (not profits) is donated to various programs and communities. • The books are open, and the company is also an ESOP, meaning that every employee is an owner-and with ownership come both rights and responsibility. As Kim puts it, being an “open book” company and not offering ownership is like inviting people for dinner and allowing them to smell the food but not allowing them to eat. • The competition? They’re successful and make good beers too, but New Belgium focuses on its own particular magic and they don’t worry about anyone else’s ability to capture it. • Rituals and celebration are core values, and everyone participates in them.“Heads, hands and hearts” drive profitability at New Belgium, rather than the “experienced, professional skillsand expertise” you hear driving it in most companies. The product, in this case beer, is the manifestation of“our love and talent,” according to Kim. It’s no surprise that The Wall Street Journal lists New Belgium as one ofthe top 15 companies to work for in the country; and that’s one of many such awards.Love and sustainabilityIt takes courage for a CEO, male or female, to speak out about love and other “feminine” traits that areconsidered by many to be inconsequential or irrelevant in achieving business success. Although almost everycompany these days mentions that their employees are their most valuable asset, you would never know it bytheir actions. All too many companies are like the one mentioned above that allowed just one day off-after-theemployee’s father had died.By having the courage to stand out and talk about the loving environments that every company shouldaspire to create, Kim Jordan, and a small but growing, number of CEOs, are making a case for better businesspractices. Anyone who thinks that business is just about numbers will never create a truly sustainableenterprise. They will surely be outperformed by companies where everyone feels the love-and has the courageto say so.Hip Hops counts down the year’s best beers | Evan BennDecember 22, 2011A lot can change in a year, and a glimpse at St. Louis’ beer landscape confirms that. Four new craft breweriesopened in the city this year, and shelves and bar taps are filled with more beer styles and brands. page 1
  • 190. Tastes can change, too, as evidenced by my list of the 10 best beers of the year available in Missouri. Only two of my selections from 2010 carried over to this year’s list. My 2011 picks are heavy with wood-aged beers and ones that have been spiked with Brettanomyces, an unpredictable yeast that promotes the development of tart aromas and gamy flavors. Without further ado, here are my choices for the Best Beers of 2011. At the end of the column are bonus lists of the best beers I tried that are not available in Missouri, and the year’s best St. Louis-made brews. 10. Nebraska Mélange à Trois: Notes of tart grapes and a dry, champagnelike finish make this beer that’s aged in chardonnay barrels a good one to impress wine drinkers. 10 percent alcohol by volume; limited availability. 9. Bell’s Two-Hearted Ale: A holdover from last year (No. 6), this American-style IPA isstill an everyday favorite of mine because of its popping citrus-zest aromas and flavors. 7 percent ABV; available year-round.8. Firestone Walker Abacus: Aging this barleywine in spent bourbon barrels harmonizes its myriad flavors of milkchocolate, vanilla, booze-soaked fruit and toffee. 13 percent ABV; limited availability. (Look for a new version, called§ucaba, coming in February.)7. Founders Breakfast Stout: The other holdover from last year’s list (No. 4), Breakfast Stout again impresses with itssublime combination of flaked oats, dark chocolate and roasted coffee. 8.3 percent ABV; available September-January.6. Boulevard Collaboration No. 2 White IPA: An interesting experiment in collaborative brewing, Boulevard andDeschutes breweries used the same recipe to brew a witbier-IPA hybrid 1,600 miles apart. Boulevard’s version was thebetter of the two, with grass, sage and citrus flavors mingling on the tongue. 7.4 percent ABV; limited availability.5. 2nd Shift Art of Neurosis: In my opinion, this punchy hop bomb from New Haven has dethroned Schlafly AIPA asthe best IPA brewed in the St. Louis area. The latest batch has more grapefruit, orange and tangerine aromas than asupermarket produce section. 7.7 percent ABV; limited availability.4. Anchorage Whiteout Wit: Alaska’s new Anchorage Brewing Co. knocked my socks off with its first offering, aBelgian-style witbier made with Brettanomyces, Sorachi Ace hops, lemon peel, black pepper and Indian coriander,then aged in French chardonnay barrels. Its creamy, spicy flavors are complex yet incredibly balanced. 6.5 percentABV; limited availability.3. Green Flash Rayon Vert: A last-minute addition to this list, Green Flash’s brand-new Belgian-style pale ale isscheduled to arrive in St. Louis next week. I predict it will be a big hit. The brewery experimented for four years beforeperfecting the recipe for this hop-forward beer with lively carbonation and a healthy dose of Brettanomyces funk. 7percent ABV; available year-round.2. Odell Friek: Fresh off a gold-medal win in the sour-beer category of this year’s Great American Beer Festival, bottlesof Odell Friek popped up in small quantities last month. The framboise-kriek hybrid is brewed with Colorado-growncherries and raspberries, then aged in oak barrels with wild-yeast strains, resulting in a mouth-puckering tartness thatcomplements a tinge of fruit sweetness. 6.5 percent ABV; limited availability.1. New Belgium Le Terroir: I used to think La Folie, a sour brown ale, was my favorite New Belgium beer. Then I tastedLe Terroir. This pale counterpart to La Folie counters its wickedly sour bite with mango and peach notes from beingdry-hopped. Besides being the most impressive brew in New Belgium’s current stable, Le Terroir is the finest beer Itasted all year. 7.5 percent ABV; limited availability. page 10
  • 191. Craft Brewers Tap Big Expansion | Mike EsterlDecember 28, 2011 page 11
  • 192. Decmeber 31, 2011The Best of 2011 with New Belgium’s Kim JordanEditor’s note: In commemoration of the year gone by – and in anticipation ofthe year to come – we turned to some of the bigger and more interesting namesin Colorado beer. Here’s what they said about 2011’s best and their hopes for2012 …Kim Jordan co-founded New Belgium Brewing Co. in 1991 in Fort Collins. InNew Belgium’s early days, Jordan performed many of the usual duties of anentrepreneur in a start-up brewery. In other words, everything: packaging,cleaning, sales and delivery, marketing and human resource development,among other things. More than 20 years later, Jordan is CEO and president ofNew Belgium, Colorado’s largest craft brewery. Jordan is a member of Gov. JohnHickenlooper’s Renewable Energy Authority Board, a director on the BrewersAssociation Board and ex-officio board member for the Beer Institute.Said Jordan: “Sometimes for me the attraction of a beer is about both flavorand place, which would include who I’m with at the time and memories ofother good times drinking this beer – which is what drinking beer is all about, right?” page 12
  • 193. Kim’s top five beers of 2011:1. Saison Foret by Brasserie Dupont: I love Saisons. I love when we’ve visited Brasserie Dupont. They have abakery and a cheesery in the same farmhouse location as the brewery. That’s always been a dream of mine.The beautiful creamy head, the smell of grass, the terroir of the yeast strain and the brewery’s character. Yumand it’s organic too!2. Kick by New Belgium: It was so much fun to collaborate with my boyfriend, Dick Cantwell of ElysianBrewing, on this beer. We’re known for our wood-aged, sour beers; they’re known for pumpkin beers. Voila!A fall beer, hence the cranberries, that is sour, but not wildly sour, a beautiful orange-tinged with blush fromthose cranberries. The pumpkin is not so much a flavor as the foundation and mouthfeel- which harmonizesbeautifully with Felix, one of the two base beers from our wood cellar. And how ‘bout that name – Kick, get it?3. Orval: What can I say? A truly one-of-a-kind, world class beer. Somehow I always feel like I’m treating myself.And if I’m drinking one, it may be because I’m sitting in the brewmaster’s tasting room, drinking it on tap, alongwith my co-workers on our Belgian trip. This beer holds many memories for me.4. Pliny the Elder by Russian River: Another world class style and a hop head’s favorite. Dangerous for mebecause it’s so delicious and so high in alcohol. (Okay I’m a weeny.) And if I’m drinking it, it’s likely to be Vinnieand Natalie and Dick and me, which is one of my favorite combinations of people I know!5. Immortal IPA by Elysian: A classic northwest IPA, I love those. The first beer I have when I go to my “otherhome” in Seattle, usually in the bar at Elysian with “the boys,” including Whitney, and all of the friendly staff atElysian. A good way to fall into the feeling of being in the right place.Kim’s wish for 2012: One of the things that I love about being a craft brewer is the crazy mix of interestingpeople that I’m lucky to work and play with. I wish for more of that- our care and affection for one anotherinspires me. page 1

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