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New Belgium Brewing 2012 Clipbook


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 2012
  • 2. Table of Contents January................................................................................................ February............................................................................................... March................................................................................................... April...................................................................................................... May........................................................................................................ June...................................................................................................... July....................................................................................................... August.................................................................................................. September............................................................................................ October.................................................................................................. November............................................................................................. December.............................................................................................. page 4 to 16 page 18 to 33 page 35 to 52 page 54 to 68 page 70 to 81 page 83 to 101 page 103 to 119 page 121 to 133 page 135 to 154 page 156 to 169 page 171 to 186 page 188 to 201
  • 3. January 2012
  • 4. page 4 January 1, 2012 Colorado Beer of the Day: Fat Tire from New Belgium | Bryan Boyle Fat Tire was the gateway beer. I remember my first taste with the crystal clarity of the powder- blue skies that hovered over the rooftop patio that majestic midsummer afternoon. I was visiting Colorado for the first time as an adult, and already I was enchanted by scenery that mocked my vocabulary. Then a buddy surfaced with the coup de grace in a pitcher. I was instantly mystified by the look of New Belgium’s Fat Tire amber ale. Hailing from Georgia, I’d known pitchers to come in only one form (plastic) as a vessel for only two beers (Bud and Bud Light). That pitcher of Fat Tire, however, came served in thick-as-a-yoga-mat glass to showcase a beer of color theretofore unknown to a fella whose previous interpretation of good beer was “cold.” I took my first sip. I looked around. Everyone seemed to drink the stuff so casually; meanwhile, my palate lit up like a pinball machine. I could only think in exclamations. Colorado! I moved there the next year. I haven’t forgotten that day. ESPN even made a film about it: “June 17th, 1994.” O.J.? White Bronco? Wasn’t the all-time best day ever for everybody. Brewer:• New Belgium Brewing, Fort Collins Style:• Amber ale ABV:• 5.2 percent To the peepers:• With notably less carbonation than the industrial lagers that once entirely constituted beer for me, I found the color of this beer to be a shade between copper and apple whiskey. To the palate:• This beer comes across toasty and is balanced by an unobtrusive sweetness resembling caramel. Pyrotechnics for the pedestrian palate. This beer costs …• $8.99 per six-pack. This beer goes …• potentially brewed beyond the borders of Colorado; Asheville, N.C., and Philadelphia are on the shortlist. This beer ranks …• first as the inaugural Colorado Beer of the Day. The DP Top 25 Fat Tire, New Belgium Brewing, Fort Collins1.
  • 5. page 5 A buddy of mine once shared a business plan with me when we were in high school. We would name our up-and-coming, rock-and- roll band thusly: Free Beer. Just envision the marquee, he said. “GEORGIA THEATRE: Tonight — Free Beer, Doors at 9.” That would pack ‘em in, he said. Nevermind that we had at the time neither a band nor facility with musical instruments. Regardless, I determined to guard my buddy’s brainstorm. I did this furtively for years until at long last I’d found something of a band and facility. When that first gig neared, I lobbied the dickens out of Free Beer. Then I was told to google it. The idea had spread like kudzu. There were more Free Beers out there than we had ditties. Nevertheless, I will always cherish the lowercase concept of free beer. And as a token of gratitude for some babysitting not terribly long ago, my wife and I were bestowed free beer in the form of a dozen Snow Days. While I would have preferred the lowercase version of a dozen snow days, free beer still rocks plenty. Brewer:• New Belgium Brewing, Fort Collins Style:• Winter ale ABV:• 6.2 percent To the peepers:• Whatever the shade of brown is just before black, that’s what this beer is; the head pours at 1 inch with the topography of the Sangre de Cristo Range. To the palate:• This beer tastes much like what I recently found at the center of an unconventional wedding cookie: chocolate and caramel. This beer costs …• $8.99 per six-pack. This beer goes …• comfortably on a cold winter’s night with a Snuggie blanket and a Bed Buddy hot pack. This beer ranks …• in the upper half of four beers; New Belgium establishes itself early in the voting. The DP Top 25 Fat Tire, New Belgium Brewing, Fort Collins1. Snow Day, New Belgium Brewing, Fort Collins2. Cinco, Del Norte Brewing, Denver3. Coors Banquet, MillerCoors, Golden4. January 4, 2012 Colorado Beer of the Day: Snow Day from New Belgium | Bryan Boyle
  • 6. page 6 There are nearly as many breweries in Northern Colorado as there are Starbucks. With 23 breweries in Northern Colorado either open or in the planning stages, the regional beer scene foamed up last year. Fort Collins craft breweries produced enough beer in 2011 to fill 35 Olympic-size swimming pools. Longstanding breweries such as Fort Collins Brewery, New Belgium Brewing Co. and Odell Brewing Co. all expanded in 2011. Local brewers collaborated in 2011 to make a “Collusion Ale” together, and the country is taking note of the beers produced locally. In last year’s Great American Beer Festival, the largest commercial beer competition in the world held in Denver, Fort Collins breweries took home five medals - four golds and a silver - and Loveland and Greeley breweries also took home awards. Crooked Stave Artisan Beer Project, New Belgium and Odell all made Draft Magazine’s list of best beers of the year. And the breweries are rapidly becoming a major industry for the region. Breweries add $83.2 million to the Larimer County payroll and support 938 direct jobs, according to a new study by Colorado State University’s Regional Economics Institute and the Beverage Business Institute. Paul Gatza, Brewers Association director, said in an email that one of the things he is seeing in Northern Colorado, and throughout the country, is craft brewers are working to manage growth in demand by expanding capacities for brewing, fermenting and packaging. Gatza cited Odell and New Belgium’s growth last year. He also noted that Crooked Stave, Equinox and Pateros Creek got on the radar screen of beer enthusiasts in 2010. NEW BEER In 2011, Fort Collins had two brewers go pro. Crooked Stave Artisan Beer Project and Pateros Creek Brewing Company both launched last year. In 2010, Equinox Brewing and Funkwerks opened in Fort Collins. and Big Beaver Brewing Co. and Grimm Brothers Brewery opened in Loveland. All of the breweries report positive sales in their first year out. Many already are looking to expand or have expanded in an effort to keep up with demand. January 1, 2012 Year of the beer: Fort Collins breweries expand, earn gold
  • 7. page 7 Equinox Brewing expanded production this year. Funkwerks is looking to expand early next year. Grimm Brothers expanded production and added a new tasting room and bottling line. Big Beaver expanded into an adjacent building, and Crooked Stave is looking to open a new brewery in Denver. In addition to the new breweries opening there are four homebrewers looking to open their own breweries. Loveland Ale Works in downtown Loveland owned by Nick Callaway looks to be the closest to opening. Last week, he moved his brewing equipment in and plans to open to the public this spring. Cactus Bend Brewery, Black Bottle Brewery and High Hops Brewing are looking to open this year. And with the new breweries comes new bars to serve the craft beers they make. In 2011, three new distinct bars opened that cater to craft beer drinkers. The Mayor of Old Town, Cranknstein and The Forge all started pouring local and international beers finding their own niche. The Mayor of Old Town, 632 S. Mason St., opened with 100 beers from across the globe on tap, with a focus on specialty microbrews. Last week, it hosted a special pouring of complimentary glasses of its beer of the year: Firestone Walker Brewing Co.’s Double Jack. The Forge Publick House at 232 Walnut St., an English-style pub, offers an extensive list of beers from around the world, many bottled. Cranknstein, a new bar, coffee and bike shop in downtown Fort Collins, opened in Old Town at 215 N. College Ave. It has endeared itself to the brewing industry to the point that brewers gathered there this year to celebrate the GABF victories. And like new breweries, there are more tap houses planned. The Tap & Handle is under construction at 307 S. College Ave. and will offer 74 specialty beers on draft, ranging from local and U.S. microbrews to classics from around the world. It is expected to open mid-January. BREWERY BOOM Fort Collins Brewery encompasses the growth seen in 2011. The brewery started the year off strong in its newly constructed, $4 million, 30,000-square-foot building at 1020 E. Lincoln Ave., right down the road from Odell Brewing Co. The new brewery includes a 5,000-square- foot full-service restaurant and bar called Gravity 1020, the 17,000-square-foot brewery and a new tasting room. FCB more than quadrupled its production size to start the year, with the addition of four new tanks to accommodate the brewery’s growth. The brewery added four 100-barrel fermentation tanks, which brought the brewery’s production from around 10,000 barrels per year to 60,000 barrels per year. To end the year, the brewery added another two 150-barrel tanks, and in January will add one more 150-barrel tank and a new filter to system. On June 22, Odell added the first of two 200-barrel fermentation tanks at its brewery. Both tanks have a 6,200- gallon capacity. Odell produces about 57,000 barrels annually, compared to 33,000 barrels in 2006.
  • 8. page 8 New Belgium has grown by leaps and bounds over the year, with new canning and expansion of its distribution into Maryland, Virginia and the District of Columbia, making New Belgium’s beers available in 28 states plus Washington, D.C. - and it’s eyeing the East Coast for further expansion. It is expected to announce a site this month or next for a second brewery. Longmont’s brewing industry continues to grow, with three breweries. In 2010, Oskar Blues considered opening a combination restaurant and bar in Fort Collins at the former New Belgium Brewing Co. location at 350 Linden St. While Oskar Blues submitted a conceptual review application to the city, that was as far as it went, as the brewery shelved plans based on economic reasons. The growth is not limited to Northern Colorado. Nationwide, the craft industry has seen an increase in production. In 2010, the craft brewing industry in the United States grew 11 percent by volume and 12 percent by retail dollars. Overall, the U.S. beer market in 2010 declined 1 percent; however, craft beer sales in the U.S. increased from 8,934,446 barrels in 2009 to 9,951,956 barrels in 2010, according to the Brewers Association. January 4, 2012 Mr. Beer: Putting together a solid tasting lineup of winter brews Whenever I have a vexing beer problem I turn to my Sultan of Suds, Chris Black, the affable owner/host of downtown’s Falling Rock Tap House. My problem this time: Putting together a tasting of winter beers that adventurous lovers of big beers could try at home with their friends. We immediately eliminated those Big Boys that hover around 10-11 percent alcohol (by volume) as a little too overwhelming for a five-beer tasting.”These holiday beers tend be out of (the brewers’) normal track,” Black reasoned, “but these are not too far out there.” First, how to do it. All these beers are available in six-packs so, out of their sight, pour each participant a two-ounce sample. Line them up (the beers, not the tasters) in the order below and have them write down comments and their favorites. That’s it; pretty easy, eh? There are, of course, many, many winter seasonals to choose from. Here are five we like: Isolation Ale1. , Odell Brewing, Fort Collins—Malty with a crisp hop finish, Isolation is relatively low in alcohol among its holiday brethren at 6 percent (ABV). Snow Day2. , New Belgium Brewing, Fort Collins—Born in a 2003 blizzard, Snow Day evokes winter fun with its chocolate and caramel flavors at 6.2 percent (ABV). Old Jubilation Ale3. , Avery Brewing, Boulder—An English Old Ale made with black malt and two-row barley with a touch of chocolate. Getting bigger: 8.3 percent (ABV). Winter Warlock4. , Bristol Brewing Co., Colorado Springs—Made with 100 pounds of flaked oatmeal. Winner of a silver medal at the 1998 Great American Beer Festival. 6 percent (ABV). Hibernation Ale5. , Great Divide Brewing, Denver—A gold medal winner at the GABF in 1997 and 2006, Hibernation, first produced in 1995, is a dry-hopped ale with plenty of malt. 8.7 percent (ABV).
  • 9. page 9 It is also good to serve these with cheese (brie or gouda work well) as accompaniments. Warning from our legal department: Do NOT be pouring full glasses of each of these beers; the alcohol ranges from 6 to 8.7 percent, not a good thing for motoring around town. All About Beer The Denver Post has launched a blog devoted to beer and its many charms. Wish I’d though of that. Post staffers Jessica Fender, Jeremy Meyer, Steve Raabe, Eric Gorski, John Hendrickson and Barry Osborne have plunged into the beer pool with views and news and interviews on “First Draft.” You can join them, tell ‘em what you think, at Go big in Vail Adam Avery (Avery Brewing) and Sam Calagione (Dogfish Head) are featured speakers at the 12th annual Big Beers, Belgians and Barleywines Festival at the Vail Cascade Resort & Spa Thursday through Saturday (Jan. 5-7). The festival, one of the state’s most popular held in a spectacular mountain setting, features tastings, seminars, and a homebrew contest. The brewmasters’ dinners are sold out but tickets remain for the seminars and other events. Ticket info available from Laura Lodge at More big beers: Falling Rock rolls out its annual celebration of barleywines (go big or go home), starting Feb. 8. About 20 barleywines, including some that are five years old, will be available. Beer notes The long-loved Herman Joseph from Coors is available in bottles for now at area liquor outlets. ... Oskar Blues and Blue Sky Ridge raised more than $30,000 to fight child abuse. ... Must-see TV?: Budweiser launching a social reality show, “Bud United Presents: The Big Time,” on ABC. It’s all about videos from fans hoping to make their dreams come true. Look for it early this year. ... Bull and Bush in Glendale to boost their capacity with a new set of fermenting tanks. ... Rocky Mountain Brewing News reports that Twisted Pine Brewing in Boulder to start their Artisan Ale Seriesthis month. The series features 12 labels — one a month — using artwork from local artists. ... Quotable: “In Colorado, you’re not on the map unless you have a brewery in your town.” — Ken Jones, head brewer, Glenwood Canyon Brewing. January 5, 2012 Salud! Sample wintry brews while waiting for snowflakes | Rob Thomas Snow lovers, take heart. It may look disturbingly snow-free out there, the few flurries vanishing almost as soon as they hit pavement, a thin crust of frost and ice the only evidence that we’re in the thick of a Wisconsin winter.
  • 10. page 10 But there are places in Madison where snow is bountiful, where the roofs of storybook cottages are covered in thick white flakes, where Alaskan huskies frolic in snowy fields, where the boughs of trees hang heavy with snow. I’m talking, of course, about the artwork on beer bottle labels at your local store. Just because the snow hasn’t quite made its appearance here doesn’t mean the winter beers, many with names and designs that evoke a snowbound paradise, aren’t gracing the shelves. Beers we tried are available at most stores with extensive beer selections, including Steve’s, Woodman’s and Metcalfe’s Sentry. First off, New Glarus Brewing Company has brought back its popular Road Slush oatmeal stout, named for the really heavy stuff you have to shovel out of the driveway and knock off the underside of the car. “This dark stout is a hearty and satisfying reward for those of us who embrace the frozen tundra,” the brewery says in a press release. The House that Spotted Cow Built is known for drinkable beers, so it’s no surprise that, for a dark stout, Road Slush is pretty approachable. It has a nice head and a smoky undertone, but the flavor is quite smooth for a stout. While some hardcore beer lovers online have pooh-poohed Road Slush as a lightweight stout, it’s a worthy reward for a cold afternoon spent shoveling a corner lot. But if you’re looking for a more substantial stout, try Satin Solstice, made by Central Waters Brewing Company in Amherst. Sporting a Cubist illustration of a Wisconsin winter on the cover, it’s very smooth and thick, with heavy coffee notes. It’s the kind of beer that feels like it ought to be served in a mug next to a roaring fire rather than in a glass. Of course, not all winter beers are necessarily stouts. New Belgium Brewing of Fort Collins, Colo., invokes a Snow Day with its winter ale, a deep brown ale that splits the difference between the chocolate taste of a stout and the hoppier aspects of a lighter beer. A little lighter is Smuttynose Winter Ale out of New Hampshire, which is a mellow and drinkable brown ale. It also boasts my favorite artwork of the bunch, an old photo of what looks like the brewmaster’s mom standing grinning in a snow-covered driveway. Utah’s Wasatch Brewing Company also makes a Winterfest ale that’s deep amber in color. But it’s strongly hoppy for a darker winter beer, and was more of an acquired taste. The Boulder Brewing Company’s Cold Hop beer isn’t technically a winter ale; rather, it’s a British-style ale that pours a light caramel color in the glass. The taste is hoppy with a citrus accent, a good break from the darker beers. You’ve heard of summer “lawnmower beers”? File this as a “snowblower beer.” We also tried Santa’s X-Mas Ale, a small-batch “Christmas flavor-infused” beer made by Woodman Brewing at the Whistle Stop Restaurant and Brewery in Woodman, which lies about 10 miles east of Prairie du Chien. In the glass, it looks almost as red as St. Nick’s nose. And, while we’re receptive to adventurous flavors in beer, the taste was so overwhelmed by “Christmas flavor” — holly, juniper, spices? — that it tasted like elves had been bathing in it. The novelty factor wore off before the bottle did.
  • 11. page 11 Finally, we couldn’t pass up a bottle of Alaskan Winter Ale, which not only boasts a picture of a snow-covered spruce tree on the front, but claims that the beer is actually brewed with the tips of spruce trees. While drinking it may sound like the equivalent of getting blitzed at a Christmas tree farm, it’s actually a pretty mild beer with a subtle wood flavor, which must be those tips. So, while the snow may have stubbornly refused to blanket Madison properly so far this winter, we can still cozy up to a winter-themed beer and wait for the first proper snowfall to hit. January 6, 2012 Craft Beer of the Day: Mirror Pond Pale Ale by Deschutes | E. D. Kain Deschutes Brewery in Bend, Oregon exists “to profitably deliver the finest beers in the world and cultivate extraordinary experiences” according to their website. With their marvelous pale ale, Mirror Pond, they do this just fine. Mirror Pond is my standby pale ale much as Fat Tire, from New Belgium, is my standby amber ale – and for many of the same reasons. At 5% ABV it’s not a particularly strong brew – nowhere near as radical as something like Dogfish Head’s 90-Minute IPA. But you just can’t drink a 90- Minute IPA every night, especially if you happen to enjoy drinking more than one beer at a time. Something like Mirror Pond is much friendlier. Can a beer be smooth and grainy all at once? This beer can. It’s just hoppy enough to give it an edge but not so hoppy that it stops you in your tracks. With a nice apricot color and a sweet, balanced aroma, Mirror Pond manages just the right blend of light, citrusy hops and bready malts. It pours with moderate carbonation and just enough head. It’s crisp and light and very, very drinkable. Overall a simple, straightforward pale ale that gets everything just about right. The sort of beer you can drink night after night without getting bored or overdoing it. It’s the sort of pale ale that people who don’t normally drink pale ales will enjoy – and I mean that in a good way because it’s a beer that hardcore pale ale drinkers will also enjoy. It’s a beer for all seasons, really.
  • 12. page 12 January 14, 2012 Beer Baron: New Belgium has just the beer for a long-awaited snow day | Chris Drosner So, this is what happens when you meet deadlines: It snows all over them. As written earlier this week, before Thursday’s snowstorm hit or even was forecast, this column was a rant against this slow-starting winter. Apparently that snow dance didn’t need to be published to work, because Wisconsin’s vapor-locked winter finally roared to life. Now we beer geeks can enjoy our hearty winter seasonals without constantly thinking that something seems wrong. Drinking a Christmas ale on the snowless deck in just a sweatshirt is for Tennesseeans, not Wisconsinites. And it wasn’t just the beer. When it’s mid-January, I don’t want to watch an NFL playoff game in Denver and covet their snow cover. I don’t want to break a sweat on a coat-free neighborhood walk (as nice as it was). I don’t want to wonder whether I need to mow the lawn one last time. I live in Wisconsin because I love the seasons, and winter is the bittering hops needed to balance that sweet malt of summer. So let’s celebrate these metaphorical hops with some literal hops and this snow day with a Snow Day. Snow Day Style: American black ale. Brewed by: New Belgium Brewing Co., Fort Collins, Colo. What it’s like: Here in Wisconsin, we’ve seen this style in the likes of New Glarus Black Top and Lakefront IBA. Where and how much: New Belgium beers have been easy to find since debuting in Madison in May 2009. My sixer of this winter seasonal was $8.99 at Riley’s Wines of the World on West Gorham Street. The beer: The cola-colored Snow Day pours a medium, easy-drinking body with an aroma of cacao and moist hops. Drink it: Dark chocolate toys with bitterness from the roasty black malts (including a touch of wheat) and three-hop blend before finishing cleaner than a beer with that much flavor should. Booze factor: Among craft beers, its 6.2 percent ABV is middle of the road. The buzz: This is a relatively new and trendy style, and there has been some debate over what to call it. I’d like to lodge a complaint against one prevailing option: black IPA. These ales don’t taste of the resinous or citrusy, herbal hops that make regular India pale ales so popular.
  • 13. page 13 Though Snow Day does use the Cascade and Centennial hops featured in the classic American IPAs, its bitterness tracks closer to the dark, roasted malt you’ll find in porters or dry stouts. It’s not my favorite style, but Snow Day is a good iteration of it, suitable for whiling away these short winter days. Bottom line: 3 stars (out of four) January 25, 2012 Craft brewer picks NC for plant while Fat Tire maker considers area, too The premium beer maker Sierra Nevada will be building a brewery in North Carolina, creating about 100 jobs just as another upscale brewer is considering the state for a plant. Sierra Nevada Brewing Co., an independent, family-owned pioneer in craft brewing, will locate a brewing facility and restaurant in Mills River, the firm said Wednesday. New Belgium Brewing, known for its tasty Fat Tire beer, is also considering the Asheville area for a possible plant. New Belgium recently toured the Western NC area for possible sites. Both brewers want to expand beer output and to cut shipping costs with East Coast plants. “Asheville and Philly are leading our short list of sites,” New Belgium spokesman Bryan Simpson told the Denver Post last month. New Belgium also told the newspaper it could announce the site by early February. Sierra Nevada, given a $1 million incentive package from NC, plans to create 95 full-time jobs as part of the grant and invest $107.5 million during the next five years in Henderson County. The company expects to hire another 80 part-time employees and expects to create about 60 construction and mechanical jobs during its 24-month building phase. These jobs will be created in gradual phases starting in mid to late 2012 and continuing through 2013.
  • 14. page 14 North Carolina is home to more craft breweries than any Southern state – 21 brewpubs and 28 production breweries – with western North Carolina being particularly strong. Sierra Nevada Brewing Co. is one of America’s first craft breweries and helped to popularize the bold and flavorful beers that are the hallmarks of the craft beer industry. Founded in 1980, Sierra Nevada continues to be recognized for the use of only whole-cone hops and for the quality and craftsmanship of their products. Sierra Nevada currently employs in excess of 500 dedicated employees and is the second largest privately held brewery in the United States. “After carefully looking at more than 200 sites east of the Mississippi, Sierra Nevada is pleased to locate our second brewery in Henderson County,” said Sierra Nevada CEO Ken Grossman. “We are very grateful to the officials in Mills River, Henderson County and the State of North Carolina whose time, effort and commitment were instrumental in making this happen. We are proud to be associated with the many fine breweries that call North Carolina home.” The project was made possible in part by a $1.025 million grant from the One North Carolina Fund. According to Grossman, an expansion to the East Coast was a responsible decision. “The original brewery in Chico is reaching capacity, and the demand for our beer continues to increase,” he explained. “We felt the most responsible thing to do was to build a brewery on the other side of the country, to lessen our impact on the environment while continuing to place great craft beer into the hands of our consumers.” Salaries will vary by job function, but the average annual wage for the new jobs will be $41,526 plus benefits. The Henderson County average annual wage is $32,240. “Sierra Nevada knows that North Carolina is a place where the business climate will help them grow and thrive,” said Sen. Tom Apodaca, of Hendersonville. “I’m sure my sons are looking forward to buying some of the first bottles brewed here.” “This terrific news is a perfect example of leaders at the state and local level, and from different political parties, working together to bring jobs to the people of North Carolina,” said Rep. Chuck McGrady of Hendersonville. For more information about Sierra Nevada Brewing Co. including job opportunities, please visit SierraNevada. com.
  • 15. page 15 January 30, 2012 DC Brau turns spent grains into bread for the poor | Greg Kitsock Every work week Brandon Skall and Jeff Hancock of DC Brau shovel about 1,500 pounds of soggy grain out of their mash tun. Left to itself, this used-up barley (it resembles “dehydrated oatmeal,” according to Skall) would begin to fester, turning sour and smelly in a day or less. None of it goes into the city’s sewer system, assert Skall and Hancock. Their usual modus operandi is to donate their leftovers to local farmers, who use for it for composting or, more commonly, for livestock feed. (“Cows are number one,” says Skall, but goats and poultry like it as well.) To celebrate Martin Luther King Day, the partners set their sights a few links up the food chain and decided to turn their waste into bread for the city’s indigent population. The day after the holiday, Skall and Hancock sealed five gallons of spent grain in a food-grade plastic bucket and rushed the grain, still warm from steeping in hot water, to Pizzeria Paradiso, which turned it into loaves at its kitchens in Dupont Circle and Old Town. “It was kind of fibrous and a little dry,” commented Ruth Gresser, owner and head chef of Pizzeria Paradiso. She kneaded one part spent grain into four parts regular bread dough, adding a little clover honey for sweetness. All together, the collaboration produced 65 loaves, which were donated to Bread for the City, a Washington-based organization that provides food and other services to thousands of families. The group was grateful, mentioned Skall. “Usually, they get bread discarded by food stores. It’s very rare they get fresh-baked bread.” None of the loaves remained for this reporter to sample. “They had a whole-grain taste, a real richness,” reported Skall when I caught up with him last week at the Pizzeria Paradiso in Old Town, where he was celebrating the reintroduction of DC Brau beers into Northern Virginia. “We’re toying with the idea of doing a beer dinner with spent-grain pizza dough,” chimed in Greg Jasgur, the pizza chain’s executive bar manager. Skall is hatching plans not only for new beers (an imperial IPA called On the Wings of Armageddon will debut in February) but also to ramp up his philanthropic activities. Specifically, he’d like to partner with other D.C. breweries and about 8 to 10 local restaurants to produce 500 loaves of beer bread each month, to be donated to charity. “We want to be a catalyst for something that wouldn’t happen otherwise,” Skall says. Betting the farm(house ale) Steve Hindy, president and founder of the Brooklyn Brewery in New York City, will likely watch Super Bowl XLVI sipping a glass of his Sorachi Ace. This saison-style ale, now available in draft as well as 750-milliliter bottles, is named after a Japanese hop variety noted for its distinctive lemony flavor.
  • 16. page 16 As you read this, Anchor Brewing Co. in San Francisco should also be pouring Sorachi Ace in its taproom. And it’s being dispensed by staff clad in New York Giants jerseys. That’s because Anchor president John Dannerbeck lost a bet with Hindy regarding the outcome of the Giants vs. 49ers NFC championship game. Hindy has a similar bet going with Dan Kenary, president of Harpoon Brewery in Boston, over the outcome of the Super Bowl. If the Patriots win, Brooklyn Brewery must clothe its staff in Patriots jerseys and dispense Harpoon IPA for a week. If the Giants are victorious, Harpoon’s tour guides will wear the Giants’ colors and serve Brooklyn Lager for a week. Although Harpoon’s Liz Melby characterized the wager as “good fun,” Hindy seemed to take it a little more seriously, commenting in a press release, “It is difficult to calculate the shame that accrues to a brewery that must pour its competitor’s flagship beer through its home taps. And wearing the opposition’s jerseys — you take your life in your hands when you wear a Boston jersey here in New York.” Expansion plans Sierra Nevada Brewing Co. has made it official, spurning Virginia and Tennessee and choosing a site along the French Broad River in North Carolina, 12 miles south of Asheville, for its planned East Coast brewery. Interestingly, New Belgium Brewing Co. has been eyeing that same area for an East Coast branch of its own. “Right now, Asheville and Philadelphia top our short list. No exact locations to report, but we hope to announce some time in February,” reported New Belgium’s media relations director Bryan Simpson.
  • 17. February 2012
  • 18. page 18 February 2, 2012 Books: Renier, Tour De Fat And Quitting Money | Brendan Leonard “The Challenge of Rainier, 40th Anniversary: A Record of the Explorations and Ascents, Triumphs and Tragedies on the Northwest’s Greatest Mountain,” by Dee Molenaar Dee Molenaar’s book “The Challenge of Rainier” has long been the best way to experience Seattle’s famous mountain without actually climbing it — and flat- out one of the best books about a mountain or mountains, period, covering the human history of the mountain, drawing from Molenaar’s 70-plus years of experience on it as a climber and guide. For the book’s 40th anniversary, Mountaineers Books has published an updated edition with restored illustrations and historic photos, as well as updated route information and accident statistics through 2010, and a foreword by Ed Viesturs. $25 paperback, $20 ebook at Books: “2011 Tour De Fat Photo Book,” by New Belgium Brewing Company Perhaps you recall a time when a small mountain town near you rated high enough on New Belgium’s scale of bike-town worthiness to warrant a stop by the traveling circus of beer and bikes known as the Tour de Fat. Having outgrown these roots, the tour now travels to metro areas across the nation, spreading its message of beer, love and bikes. To commemorate, New Belgium Brewing has released a book that attempts to capture the burlesque cacophony of bicycle zaniness that the tour has delivered in its eleven years of rambling across the land. Thumbing through the book, which is presented in a coffee- table format, (think coffee table book hip enough to not freak out your friends), it appears that the tour and its message have remained as close to the heart of the organization as the beer they produce. Like the event it represents, each page is a giggle unto itself. Altogether, the “Tour de Fat” book is an excellent companion to a fine pint of craft-brewed beer in a comfortable old chair. $20, Books: “The Man Who Quit Money,” by Mark Sundeen Think about the last time you bought something. Whether it was a new car or a pack of gum, it was probably earlier today, or some time in the not-too-distant past. Now think about this: Daniel Suelo, the subject of Mark Sundeen’s “The Man Who Quit Money,” has not earned or spent so much as a single cent since 2000. He refuses to accept food stamps, welfare or any other form of government aid, lives in a cave outside Moab, Utah, and not only survives, but thrives, completely without the use of money.
  • 19. page 19 Suffice it to say that this is a book that begins with a lot of questions. For starters, is it even possible to live without money these days? Apparently, it is — in addition to recounting Suelo’s tumultuous life story, Sundeen (whose first published story appeared in MG more than a decade ago) shows that Suelo is anything but a lazy freeloader. And he’s no hermit either — quite the contrary. He volunteers at a local women’s shelter, maintains a popular blog and is often asked to housesit by his friends. In fact, his story serves as much a history of the people and places he knows as it is a chronicle of his own turbulent journey to leave the monetary system behind. Not everyone can live like Daniel Suelo. “The Man Who Quit Money” is not an instruction manual for leaving behind material wealth. The moral of Daniel Suelo’s story is not about emulation, but inspiration. Inspiration to live with less, to give more and in the end, to be happier. And who couldn’t use some of that? $15, February 6, 2012 9 Chocolate Beers to Drink for Valentine’s Day | Roxanne Webber Here’s an idea. Forget about truffles for V-Day, and instead consume chocolate in beer form with a loved one. We’ve been noticing a lot of chocolate beers coming to market, some brewed with actual chocolate (like cocoa or nibs) or “chocolate malt,” a dark-roasted malt that tastes a lot like chocolate. Or both. We blind-tasted nine chocolate beers, and were pleasantly surprised that we liked something about each of them (especially after our gluten-free beer taste test was such a bust). Full disclosure: Some of these beers were mailed to us by the breweries, but we promise it didn’t bias us! Sonoran White Chocolate Ale Zach Schroeder, the brewmaster of this Scottsdale, Arizona, brewery, is allergic to chocolate. Instead, he brews this filtered American wheat ale with vanilla. By far the lightest beer of our tasting (which was dominated by stouts), it was balanced, with a strong vanilla smell that had a hint of Nestlé Quik milk chocolate–y sweetness. A few tasters found it too light for their liking (“Watery,” said one), while others liked its easy-drinking quality and 4.7 percent ABV. Samuel Adams Chocolate Bock This chocolate bock was a favorite for its balanced toasty malt flavors with a hint of molasses and caramel. Dark amber in color with a relatively light 5.8 percent ABV, it’s made with roasted malts and German hops, then aged with cocoa nibs, including some from San Francisco small-batch chocolate maker TCHO.
  • 20. page 20 Young’s Double Chocolate Stout This British stout is extraordinarily smoky, calling to mind a German rauchbier. Almost black in color, it’s brewed with both chocolate malt and actual chocolate. Despite its hearty roastiness, it won’t knock you out with its 5.2 percent ABV. Rogue Chocolate Stout This deep, dark stout was first released in the U.S. in 2001 for Valentine’s Day. It’s brewed with “natural chocolate flavoring,” but the chocolate smell and flavors are pretty subtle compared to the toasted malt and hop flavors. Some tasters appreciated that it was “bitter, dry, not sweet!,” while others found its bitterness off-putting, calling to mind burnt coffee. Bison Organic Chocolate Stout The only organic beer in our tasting, this Berkeley, California, brew was much lighter in body than other stouts in the tasting, with a strong aroma of Nestlé Quik. But the flavor was all about dark roasted malt, rather than chocolate. Harpoon Chocolate Stout This writer’s favorite of the tasting smelled distinctly like chocolate- covered banana, or as another taster put it, “glorious chocolate banana bread.” The Boston brewery makes this limited-edition beer with dark malts and some actual chocolate, which tasters felt really came through in a “chocolate egg cream” or “hot fudge in my beer!” way. New Glarus Chocolate Abbey This small Wisconsin brewery with a major cult following makes this chocolate beer similar to an abbey-style double. Unlike any other beer in the tasting, this “very limited edition” brew’s flavor comes from its (Belgian) yeast, which was spicy and aromatic and, as one taster put it, “delicious with complex vegetal notes.” Chocolate notes were subtle and well balanced. One of the favorites of the tasting. Lips of Faith Series Cocoa Molé This Mexican hot chocolate–esque beer from Fort Collins, Colorado’s New Belgium is brewed with cocoa, cinnamon, and three types of chile peppers: ancho, guajillo, and chipotle. It had a definite earthy, savory dried-chile aroma and flavor. The chile heat threw some tasters, who found it “medicinal.” Others enjoyed this 9 percent ABV ale for its hint of brown sugar and “nice, weird, savory” quality. Sam Adams The Vixen Another chocolate-chile combo, this beer from Samuel Adams is actually based on the chocolate bock previously described here. For the limited-release Vixen, which comes in a 22-ounce bottle, the company added cinnamon along with smoky ancho and chipotle chiles. It tasted noticeably sweeter and more alcohol-y than the other beers (not surprising given its 8.5 percent ABV) and reminded tasters of a sweet Belgian double or imperial-style dark ale. People liked its “mildly tingly, soft feel.” Definitely a sipper for dessert, not a quaffer.
  • 21. page 21 February 7, 2012 Five Colorado beers to drink right now | Jonathan Shikes It’s not easy to keep up with Colorado’s brewers. It seems like they release a new beer -- or two or three -- in bottles or cans almost every week. And as soon as you think you’ve caught up on the new ones, you find a couple that you’ve missed. So if you want to get up to speed, you need to drink these five beers right now. No, seriously. Stop reading and go out and buy them -- because the first four are quick-hit beers that will be gone within a few weeks and may never be back. And there’s an entire lineup of ever newer ones just around the corner. Cheers! Upslope Foreign Style Stout (six-pack cans) This beer has been such a hit in Upslope’s taproom that the brewery decided to release it in cans -- even though it will only be available for a short time. The beer is black and roasty as you might imagine a foreign-style stout would be, but with a dry, snappy flavor and feel and a hint of sweet smokiness that gives it some complexity. New Belgium Cocoa Mole (22-ounce bomber bottle) I don’t always like chile beers. It seems to me that beers should be used to cool the heat caused by spicy foods -- not start the fire in the first place. But New Belgium’s Cocoa Mole, part of its renowned Lips of Faith series, is like no chile beer I’ve ever had. The sweet chocolate flavors combine with cinnamon and spice to create a cold, carbonated version of Mexican hot chocolate. It tastes good by a fire and actually made me crave something even spicier. The burn is slow and pleasant, and, yeah, I drank a whole glass. Get it soon, though: New Belgium releases two Lips beers during each quarter of the year, and when they’re gone, they’re gone.
  • 22. page 22 Dry Dock Tripel (22-ounce bomber bottle) Anyone can brew a hefeweizen or a double IPA or a Belgian-style tripel, but not everyone can achieve brilliance. That is what has set Dry Dock Brewing apart. Each of its beers -- even the styles that you think you’ve had before -- are created with such a balance of flavors and textures that drinking one is like a brand-new experience. The same is true for the Tripel, a style of beer that is difficult to do because triples can be cloyingly sweet or overwhelmingly yeasty. This one achieves a beautiful mixture of clove and banana nuances combined with a pleasant sweetness that doesn’t overwhelm. Its perfect level of carbonation and gorgeous color don’t hurt, either. Dry Dock releases four seasonal beers a year, so this one will disappear from the shelves by spring. Odell Saboteur (750 ml bottles) Like a lot of wild beers, Odell Brewing’s Saboteur is an incredibly complex creation with flavors and aromas that constantly change and shift as you drink it. The dark red-brown beers tastes at first like a standard brown ale, until you start to sense the brettanomyces yeast. As you drink it, and as the beer warms, different layers unfold, releasing notes of vanilla, woodsy oak and a sweet, almost fruity character. Drink it slow. Wynkoop B3K Black Lager (six-pack cans) I have liked the Wynkoop’s B3K schwarzbier since the brewery first began making it a few years ago. It has roasty flavor notes right out of a bag of malt, and a light touch that makes it a perfect alternative to most boring lagers. The canned version, B3K Black Lager, isn’t quite as good as the draft beer for some reason, but it’s still enjoyable. February 7, 2012 20 Top Selling Craft Breweries: Business Is Booming | Alicia Ciccone Beer, brewski, liquid courage -- whatever you may call it, beer is the most popular alcoholic beverage in the U.S. And while the big players like Anheuser-Busch and MillerCoors have seen consistent declines in their billion-dollar sales, regional craft breweries continue to attract a growing fan base of quality, small batch brews. In 2011, all top 25 craft breweries experienced increases in revenues. Craft breweries recorded 15 percent growth in volume of barrels shipped, compared to a 1.5 percent decrease in the beer industry overall, according to industry estimates from Beer Marketer’s Insights. Currently, 1,900 craft breweries are in operation across the nation, with an additional 900 in the planning stages, making great beer a more accessible treat for the 95 million beer lovers in the U.S. Craft brewers, defined by the Brewers Association as breweries that produce 6 million barrels of beer or less annually, often use traditional methods to create malts and incorporate unique adjuncts to enhance flavors. “A light American lager no longer satisfies every taste,” said Julia Herz, the craft beer program director at the Brewers Association. “Americans have developed a discerning palate, so if it’s not world class quality, it won’t survive.” In an age where the majority of Americans live within 10 miles of a brewery, Herz points out that a great shift in the industry has been the localization of beer, creating a greater following for businesses heavily involved in their communities.
  • 23. page 23 While rich lagers and unique brands characterize the craft scene, the true ambassadors are the passionate brew masters behind these small businesses, many of whom started home brewing in their basements. “They are carving out their version of the American dream,” Herz said. “Where there’s a cause, there is a great willingness to roll up their sleeves and start a business.” According to industry estimates from Beer Marketer’s Insights, here are the top 20 craft breweries in the U.S. #3 New Belgium Brewing Location: Fort Collins, Colo. Barrels Sold in 2011: 713,000 -- 7.9 percent increase since 2010 Popular Brands: Fat Tire, Lips of Faith
  • 24. page 24 The partnership between chocolate and beer is often an intense one. The pairing, usually in the form of porter or stout, is heavy with creamy, sweet richness-- more a meal than a beverage. Now, thanks to the ever inventive New Belgium Brewing in Colorado, chocolate has fused with suds in a new and fresher way: Meet Cocoa Mole Ale ($9 for 22 ounces). The latest offering from the Lips of Faith series, this ale balances the richness of dark cocoa with a lion’s share of spices and chiles: Guajillo, chipotle, ancho and cinnamon brighten the brew. Our enjoyment of this beer was brought on as much by our nose as by our taste buds. The beer’s intoxicating scent is pregnant with fire and a dusty-sweet acidity. And this preamble makes no false advertisements. The brew’s taste is quite similar to its smell, with a moderate, smoke-laced heat rounded out by the sweeter notes of chocolate. Best of all, the Cocoa Mole’s dry, silky body means that the beer is perfect on its own or with food. Bloated, no more. February 8, 2012 She’s So Heavy Facebook fans really “like” New Belgium beer -- so much so that they account for half the brewery’s annual sales. While it’s tough for brands to value Facebook fans, the No. 3 U.S. craft brewer has a pretty good idea: It estimates its Facebook fans are responsible for $50.7 million in yearly sales. That’s why the Fort Collins, Colo.-based brewer goes the extra mile when it comes to social and event marketing. It has made a notable investment in its Facebook presence, enlisting local salespeople (called “Rangers” in company parlance) to update 38 local pages across 28 states and Washington, D.C., and investing in custom apps and experiences. It also strategically targets Facebook ads to existing fans of its main page -- now 211,000 fans strong, compared with 138,000 and 134,000 for the No. 1 and No. 2 in the craft-beer category, Samuel Adams and Sierra Nevada -- to drive them to local pages for their region. February 13, 2012 New Belgium Toasts to Its Facebook Fans | Cotton Delo
  • 25. page 25 Since the market for craft beer is inherently regional, New Belgium considers Sam Adams to be less of a competitor than much more obscure breweries in its local markets. This is where a regional Facebook presence comes in handy -- especially when New Belgium is eyeing new markets like Michigan, where it will begin distributing this summer. “With these pages that essentially become Ranger blogs, we’re really able to talk about what we’re doing locally,” said Adrian Glasenapp, New Belgium’s director-advertising and social media. “They highlight the fact that we have sales reps who live in these communities and work with local nonprofits [offering sponsorships].” Rangers aren’t required to follow a content schedule, Mr. Glasenapp said, with the exception of certain national-level content like an interview with Kim Jordan, New Belgium’s charismatic CEO. Updates to Facebook can be done at their discretion and veer away from the topic of beer. For example, recent posts on New Belgium’s Missouri page, 2,000 fans strong, include a status update addressing Missouri’s recent win over Kansas in college football and an Instagram photo of an early-blooming flower in a St. Louis park. “We want to use everything we do to brand nationally, but then activate it locally,” said Greg Williams, media director for Backbone Media, New Belgium’s agency that helped it conceptualize its social-media strategy three years ago, when it set the goal of attaining 100,000 fans. He noted that the local pages are supported with contests and custom Facebook apps such as “Catch a Foodbuzz,” which helps users discover food pairings for New Belgium beers. New Belgium now has 42,000 local fans in 38 markets and 400,000 across all of its Facebook pages, including 107,000 for Fat Tire, its best-known beer. It set out to figure out how valuable they are this fall by asking Facebook fans to fill out a survey, which nearly 3,000 completed. Based on the findings, they concluded that the typical fan bought $260 worth of New Belgium beer per year, assuming that respondents drank 10 beers a week and that New Belgium made up 25% of their consumption, which adds up to $50.7 million spent yearly by unique Facebook fans. New Belgium committed roughly $235,000 to its social-media presence last year that was mostly dedicated to Facebook, including both app development and advertising. However, most of its marketing budget still goes to print buys in national titles such as Wired, Rolling Stone and Men’s Journal; niche publications dedicated to topics like cycling; and alternative weeklies and other regional titles. “Traditional paid media is still super-important in terms of scalability and acquiring new customers,” Mr. Glasenapp said. New Belgium is looking to up its spending on digital in 2012, and its four seasonal beers that used to rely heavily on print will now be advertised exclusively on digital and social channels. It’s also shifting resources into digital for the planned April 1 launch of a new beer, Shift, and broadening its focus beyond Facebook. Upward of $1 million is going into the launch, with 19% allocated to digital and social. That includes mobile ads and $10,000 to $15,000 in 10 different markets for a branded Pandora “Shift” station with a selection of music to play during and immediately after work. Mr. Glasenapp says New Belgium will also invest more in custom Facebook apps, since “content is the driving force” for the brand’s success on the platform.
  • 26. page 26 In this age of Facebook and Twitter, capitalizing on new media is both an opportunity and a conundrum for many companies. Social media can be a great way to connect and stay top-of-mind with consumers, but how can you really quantify what a “like” on Facebook is worth? This is a question the country’s No. 3 craft brewer recently set out to answer, and it now says it’s determined what its Facebook fans mean to its bottom line. According to Ad Age, Colorado’s New Belgium Brewing recently commissioned a survey of its Facebook followers in which it determined the average New Belgium Facebook fan spends $260 per year on the brand. That translates to $50.7 million annually — or roughly half the brewery’s sales each year. Not a bad return on what New Belgium tells Ad Age was a $235,000 investment it made on its social-media presence last year “mostly dedicated to Facebook, including both app development and advertising.” This year New Belgium is planning on upping the ante. They’re rolling out a new beer in April and have set aside $1 million towards the launch, with almost 20 percent set aside for digital and social media. New Belgium has a total of 400,000 Facebook fans across all of its Facebook pages. In terms of just the main page, New Belgium, it has managed to best the larger craft brewers with 211,000 fans. Not bad for a brew that is available only in 28 states and Washington, D.C. It’s fan base compares with 138,000 for Boston Beer’s [SAM 100.10 1.97 (+2.01%) ] Sam Adams, and 134,000 for Sierra Nevada, both of which have national distribution. While New Belgium may be tops in the number of main page Facebook fans, its not alone in using Facebook to connect with its fans. Last month Boston Beer released the “Crowd Craft Project” Facebook app, which lets fans choose a beer’s characteristics: color, clarity, body, hops and malt. The most popular attributes will be used to brew a Sam Adams-branded “collaborative ale,” which will debut at the South by Southwest Interactive Festival in Austin, Texas, in March. February 13, 2012 Craft Brewer Has 50 Million Reasons to ‘Like’ Its Facebook Fans |Tom Rotunno
  • 27. page 27 Fort Collins-based New Belgium Brewery combines craft beers with craft films for its annual “Clips of Faith” tour, which brings homemade films to outdoor venues throughout the country in the spring and summertime, including a stop in Boulder on June 29. Above is an example of one of those films shown last year — a short documentary about a Seattle street band. The brewery is putting out a call for films for this year’s 18-city tour. People with films can submit them here. At the showings, the brewery will have plenty of beer available in 3 ounce and 12 ounce pours, including the rare “Lips of Faith” beers, as well as the brewery’s traditional beers. All proceeds from the events will benefit local non-profits. Since its inception two years ago, the tour has raised more than $91,000 for local philanthropic organizations and has shown nearly 40 amateur films. “We really enjoy working with all the creative folks in our community of beer drinkers to bring the event together,” said Christie Catania, Clips of Faith Manager-at-Large in a press release. “The whole evening is a remarkable collaboration of passions – hand-made films with hand-made beer.” Over the last two seasons, New Belgium has received nearly 200 film submissions, with approximately 20 selections making each tour. This year, all selected entries will receive a custom gift from New Belgium and screenings in 18 cities. Guidelines include: The film must be no more than seven minutes long; 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, whimsy, adventure or culture; and they should be “clean.” Filmmakers must secure rights for all elements included in the film. In 2010 and 2011, some of the selected storylines included a paddling trip through whaling waters, a talking beer bottle sketch comedy and an absurdist spaghetti western. Film genres ranged from comedic shorts, animation and environmental documentaries to tales about the beloved bike. February 21, 2012 New Belgium seeking film submissions for its annual Clips of Faith tour | Jeremy Meyer
  • 28. page 28 Here is the 2012 Clips of Faith schedule; venues will be announced at a later date. St. Louis, MO – Friday, May 18 Kansas City, MO – Thursday, May 31 Bloomington, IL – Friday, June 8 Des Moines, IA – Friday, June 15 Madison, WI – Thursday, June 21 Boulder, CO – Friday, June 29 Flagstaff, AZ – Thursday, July 12 Santa Cruz, CA – Friday, July 20 Seattle, WA – Friday, July 27 Portland, OR – Friday, August 3 Davis, CA – Friday, August 10 Missoula, MT – Friday, August 17 Asheville, NC – Friday, September 7 Atlanta, GA – Friday, September 14 Athens, GA – Friday, September 21 Charleston, SC – Thursday, September 27 Charlotte, NC – Friday, October 5 Knoxville, TN – Friday, October 12 February 22, 2012 Ten Canned Beers to Drink Now | Mark W. Byrne It’s been 75 years since the world saw its first beer can. Now, led by can-only breweries, we’re seeing a renaissance for brews that are colder, brighter, hell, more refreshing. Here are 10 that prove that. Fat Tire Amber Ale In Fort Collins, Colorado, the new New Belgium brewery began canning its famous ale last summer, and it was just in time. In a can, Fat Tire tastes crisper, and you start to notice things about it, like its hint of sweet caramel, that explain why it’s so popular.
  • 29. page 29 February 22, 2012 365 Beers in One Day We drank a year of beer and built a monument to our achievement: the world’s craziest hangover. The question: Could we drink a different beer each day for a year? The answer: Yes, we can—in cans! No offense to bottles, but cans are better bouncers for flavor-killing light and oxygen. So we assembled a holy mountain of delicious, bubbly, and—once in a while— downright horrible aluminum beauties. And as we stared at the pile, we thought, Screw one a day—let’s drink ’em all at once! 21ST AMENDMENT BREWERY ALLIES WIN THE WAR! Props for the most balls-out crazy craft-can designs go to the Frisco-based 21st Amendment Brewery, which coats its crea­tions with historical drawings. Drink while wearing a patched tweed jacket and instantly look smarter! BEER CITY OF THE YEAR: WASHINGTON, D.C. This year’s winner is the home of Congress, a giant Abe Lincoln idol, and some of the laxest beverage laws in all the land. THE BARS Wondering why your town has no good beer bars? Blame the distributors! Thanks to old-timey laws, they’re the ones who decide what brews your local bar can get its frothy hands on. But not in D.C.! In the anarchic, Mad Max–like District, a bar can act as its own distributor, giving it free rein to pluck the best beers from this fair, suds-filled Earth. THE BREWS Before 2011 it had been 50 years since a commercial brewery operated in D.C. Today there are two full-scale shops (and a handful of brewpubs), with at least two more scheduled to pop open this year. The biggest and best of the bunch is D.C. Brau, which fills mugs at 175 bars in the city and promises to begin shipping elsewhere in the U.S. by year’s end.
  • 30. page 30 D.C. BARS: Churchkey, 1337 14th Street, NW Jimmy Valentine’s Lonely Hearts Club, 1103 Bladensburg Road, NE Little Miss Whiskey’s Golden Dollar, 1104 H Street, NE Meridian Pint, 3400 11th Street, NW Pizza Paradiso, 2003 P Street, NW R.F.D. Washington Brewery, 810 7th Street NW D.C. Brewers: D.C. Brau Chocolate City Beer 3 Stars Capitol City Old Dominion Yes, we drank all these beers. Miller Lite • RPM IPA, Hilliard’s Amber Ale, Steel Reserve 211 • Leinenkugel’s Summer Shandy, Allies Win the War Ale, Joe’s American Pilsner, SanTan Hefeweizen, Hop Slayer Double IPA, Pearl-Snap Pilsner, 113 IPA, Stevens Point Oktoberfest • Old Milwaukee N.A., Taiwan Beer, Porkslap Pale Ale, Jeremiah Weed Roadhouse Tea, Old Chub Scotch Ale, Sankaty Light Lager, Blue Moon Belgian White, Triangle White Ale, Stevens Point Amber Classic, Maui Mana Wheat • Guinness Draught, Okocim O.K. Beer, Golden State Ale, Boddingtons Pub Ale, Crabtree Oatmeal Stout, Crank Yanker IPA • Belhaven Scottish Ale, Deviant Dale’s IPA, Tule Duck Red, Miller Highlife, Uncommon American Special Bitter, Tallgrass Oasis • Bud Select, Sapporo Reserve, Bud Ice, McKenzie’s Hard Cider, Tilt Piña Colada, Modelo Especial, Natty Daddy, St. Ides High Gravity, Colt 45 Grape Blast, Sapporo, Genesee Ice, Iron Mike Pale Ale • Joose Lime Malt Beverage, Bud Chelada, Joose Mas Mango, Keystone Ice, Tilt Red, Colt 45 Raspberry Watermelon Blast, Schlitz Malt Liquor, Bud Light Lime, Dog Bite High Gravity Lager, Dundee Honey Brown Lager, Tilt Purple, Labatt Ice, Jeremiah Weed Spiked Cola, Busch, Colt 45 Strawberry Lemonade Blast • Boxer Lager, Ska True Blonde Ale, SlyFox Dunkel Lager, Natural Ice, O’Doul’s, Big Sky Moose Drool, Triangle Golden Ale, Morning Wood Wheat, Baxter Amber Road, Paddy Pale Ale, Anderson Valley Winter Solstice Ale, Golden Trout Pilsner, Skol Brasil, Firewater IPA, Bomb Lager, Wild Onion Pumpkin Ale, Crazy Mountain Amber Ale, Tailgate Hefeweizen • McKenzie’s Black Cherry Cider, Colt 45 Blueberry Pomegranate Blast, Gubna IPA, Rumspringa, Pamola Xtra Pale Ale, Hop Crisis IPA, Farmer Ted’s Farmhouse Cream Ale, Colt 45, Harpoon Summer Beer, Mustang Golden Ale, Colorado Kolsch, Mountain Crest Lager, Mama’s Little Yella Pils, Maui Coconut Porter, Caldera Pale Ale, Third Eye Pale Ale, Tribute Sunbru, Butternuts Heinnieweisse, Annie’s Amber Ale, Sierra Nevada Pale Ale, Joose Lemonade, Beck’s • Viennese Lager, Pako’s IPA, Coors Light, Newcastle Brown Ale, Natural Light, Immersion Amber Ale, Snapperhead IPA, Nectar Del Razo Pulque, Avalanche Ale, Desert Magic IPA, Lancaster Kolsch, Copper Bell Lager, Snake River Pale Ale, SoDo Brown Ale, Lion Stout, Pikeland Pils, Epicenter Ale, Yuengling Black and Tan, Harpoon IPA, Hookiebob IPA, ESB Special Ale, Silverback Pale Ale, Phoenix Pale Ale, Rocket Girl Lager, Happy Camper IPA, Lucky U IPA • Coors, Olde English 800, Wild Onion Summer Wit, Cornstalker Wheat Ale, Cherry Bock, Old Milwaukee, Amstel Light, Hop Knot IPA, Magic Hat #9, Peacemaker Ale, G’Knight Red Ale, Corona Extra, Avery IPA, Fireside Chat, White Zombie Ale, Ellie’s Brown Ale, Rail Yard Ale, Simpler Times Lager, Aooni IPA, Saranac Pale Ale, Sunny Haze Ale, Tokyo Black Porter, Festie Amber Ale, Bud Light, Lazy Daze Lager, Sunken Island IPA, Mudshark Full Moon Ale, Mt. Livin’ Pale Ale, Santa Fe Oktoberfest, Yuengling, Kirin Ichiban • Budweiser, White Rascal Ale, Lift Bridge Brown Ale, Tecate, Back in Black IPA, La Playa Lager, Ashland Amber Ale, Stowaway IPA, Yona Yona Ale, Nola Blonde Ale, Mucho Aloha IPA, Fat Tire Amber Ale, Hazed & Infused Ale, Lionshead Pilsner, The Public Pale Ale, Northern Lights IPA, Boont Amber Ale, Dale’s Pale Ale, Persnickety Pale Ale, Before Noon Stout, Summer Solstice Cerveza, Fire Eagle IPA, Lord Chesterfield Ale, Moo Thunder Stout, Prescott IPA, Mustang Washita Wheat, Snake Handler Double IPA, Hop Shock IPA, Scape Goat Pale Ale, Chupacabras Pale Ale, Whale’s Tale Pale Ale, Second Wind Pale Ale, Pali Pilsner • Crazy Stallion Malt Liquor, Tilt Green,
  • 31. page 31 Brew Free or Die IPA, Good People IPA, Jack Stout, Crow Peak Porter, Bear Ass Brown, Shiva IPA, Cascade Pale Ale, Panorama Wheat Ale, SlyFox Royal Weisse, Hop Ottin’ IPA, 11th Hour IPA, Olde Ore Dock Scottish Ale, Jeremiah Weed Lightning Lemonade, Czech Pilsner, Buried Hatchet Stout, Caldera IPA, Westbrook IPA, Epic IPA, Maui Bikini Blonde Lager, Yuengling Light, Wheach Peach Wheat Beer, Kilt Lifter Ale, Rolling Rock, Evolutionary IPA, Wittekerke Belgian, Oregon Trail Raspberry Wheat Ale, Modus Hoperandi IPA, Pick Axe Blonde Ale, Labatt Blue • Labatt Blue Light Lime, Heneken Light, Rheingold, Mexican Logger Lager, Heineken, Hell or High Watermelon, Prescott Amber Ale, Halcyon Wheat, Stevens Point Special Lager, Tailgate Blacktop Blonde, Resurrection Ale, Bomb Lager, Devil’s Ale, Golden Frau Honey Wheat, Trailhead ISA, Flagship IPA, Bombshell Blonde, Trout Slayer Wheat, Oskar Blues Gordon Red, Milwaukee’s Best, Genesee, Freestyle Pilsner, Red Jacket Amber Ale, Genny Cream Ale, Good People Brown Ale, Big Swell IPA, Sky Blue Golden Ale, Schaefer, Shock Top Belgian White, Brooklyn Lager, Ska Euphoria Pale Ale, Westbrook White Thai, Name Tag Lager, Skilak Scottish Ale, Corona Light, Michelob Ultra • Foster’s Premium Ale, Murphy’s Stout, Double Haul IPA, Pine Belt Pale Ale, Konig Pilsener, Baltika 7, EB Pils, Sparks Plus Malt Beverage, Furious Beer, Triomphe IPA, Righteous Ale, McKinney Eddy Amber Ale, Old Speckled Hen Ale, King Cobra Malt Liquor, Stella Artois, Bitter Brewer Beer, Original Orange Blossom Ale, Narragansett Lager, Surlyfest Lager, Blackthorn Cider, Cornerstone IPA, Bengali Tiger Beer, Cynic Ale, Baltika 3, Farm Hand Ale, Coffee Bender Beer, Keystone Light, Daisy Cutter Pale Ale, Native Amber Ale, Obolon Cerveja, Solitude Ale, Pilsner Urquell, Buffalo Sweat Stout, Obolon Lager, Sparks Orange Malt Beverage, Strongbow Cider, Bender Beer, Flaming Damsel Lager, Dortmunder Lager, Rhtaphoe Beer, Eclipse Black IPA, Over Ale, Zywiec, Heady Topper Double IPA, Asahi Beer • Molson XXX, Karpackie Mocne, Grand 95 Ale, Tetley’s English Ale, I. C. Light, Velvet Rooster Ale, Kpenkoe Beer, Cold Smoke Scotch Ale, Iron City Lager, Baltika Grade 9 Lager, Golden Wing Blonde Ale, Bacon Brown Ale, Uncommon Golden Pale Ale, Louie’s Demise Ale, Bitburger, Sir Perry Pear Cider, Narragansett Summer Ale, Sixpoint Sweet Action, Eddy Out Pale Ale, Black Noddy Lager, Sixpoint Crisp, Narragansett Light, Sixpoint Diesel, Uncommon Baltic Porter, Sparks Lemon Stinger, Surly Hell Lager, Narragansett Fest Lager, Yossamer Golden Ale, Ballantine XXX, Siamese Twin Ale, Horny Toad Cerveza, 7 Seas Pale Ale, Brik Red Ale, Surly Abrasive Ale, Surly Wet, Cut-Throat Pale Ale, Pabst Blue Ribbon, AXL Pale Ale, Missouri Mule IPA, Okocim Malt Liquor, Golden Pheasant Beer, Hollandia Lager, Foster’s • Guinness Draught • Pug Ryan’s Morning Wood Wheat • Sixpoint Sweet Action • Narragansett Lager • Blue Moon Belgian White • Pabst Blue Ribbon • Whale’s Tale Pale Ale • Corona Extra • Heineken • Surly Coffee Bender • Oskar Blues Imperial Ten Fidy Stout • Maui Brewing Co. Coconut Porter • New Belgium Fat Tire Amber Ale • Avery Brewing’s Ellie Brown Ale •••••• Businesses trying to establish their products or services as “green” often make a potentially lethal mistake: They think their target market is “green consumers.” Those people who seek out eco-friendly products, shop at Whole Foods and drive Toyota Priuses. They play up the eco-friendliness of their product or service in hopes it will reel in customers. The problem is, studies find that only a small portion of U.S. consumers make purchasing decisions based primarily on environmental reasons. And those who do have very diverse reasons: Some buy environmentally products for health reasons, while others hate wasting resources. This article on Harvard Business Review on the different types of green consumers and what they look for further explains. February 23, 2012 The Dangers of Wooing the Green Consumer | Kelly Spors
  • 32. page 32 What ultimately happens is a business chases all sorts of green consumers and loses its focus, its edge. It spends so much time worrying about its green benefits that it forgets about more important aspects of its products such as quality, value and attractive design. More consumers buy products for these reasons than they do environmental ones. Some companies, think Method cleaning products and New Belgium Brewing, have done a good job of being known for their sustainability efforts without letting it overshadow the brand. Here are some tips for pulling it off: Focus on product first: It’s great to be an environmentally conscious brand, but that’s not usually enough to get people to buy. To really compete, your products need to be just as good, effective and beautiful as your competitors’ products – preferably more so. Once you’ve nailed down the things that actually sell products and services, then think about how you can make it green. Know your customers: What kind of green consumer buys your products and why? Do they buy them because they want to conserve resources, protect wildlife or for health reasons? Understanding who is buying your product and for what reason can help ensure you’re putting out effective messages and marketing. Don’t overstate the environmental benefits: Consumers are becoming leerier of green marketing and it can create backlash if they realize they’ve been misled. It’s better to focus your marketing on your products’ other benefits. Then explain how the environmental benefits make your them even better. It also helps your green strides feel more authentic.
  • 33. page 33 Fort Collins, Colo.-based New Belgium Brewing Co. says it’s adding two electric plug-in Nissan Leafs to its delivery fleet and making its two on-site electrical charging stations available to the public for free. The charging stations were donated by Schneider Electric. New Belgium sustainability specialist Katie Wallace says even charging a vehicle with power generated from coal- fired plants emits fewer greenhouse gases than an average gasoline-powered engine. The maker of Fat Tire and other beers says electric vehicle drivers from the public who check in at the company’s reception desk can charge their vehicles for free from 10 a.m. to 6 p.m. Tuesday through Saturday. New Belgium also is working to replace its entire local delivery truck fleet with hybrid vehicles starting this spring. February 29, 2012 New Belgium adds electric car charging stations This story was syndicated by the Associated Press and was picked up in 83 other publications.
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  • 36. page 36 March 1, 2012 The Craft Beer Universe | Christian DeBenedetti IPA First brewed by the British for countrymen in India, IPAs are higher ABV, citrusy and hoppier. RANGER IPA New Belgium, maker of the smash Fat Tire Amber Ale, is the third-largest craft brewer in the U.S. Ranger IPA, with its resinous, juicy flavor, is the brewery’s first major effort in this style, but it’s blowing up across the country. (6.5% ABV) 21ST AMENDMENT BACK IN BLACK U.C. Davis brewing-science students Nico Freccia and Shaun O’Sullivan are pioneering the “black IPA” style, combing the evergreen pine of hops in classic IPAs with darker malts, cocoa and coffee flavors. (6.8% ABV) STONE IPA Stone has a thing for extreme hop bitterness, but what makes this IPA great is its relative restraint. Thanks to dry-hopping (adding whole, grapefruity-tasting hops to the beer after fermentation), its malty body hangs in admirable balance. (6.9% ABV) It’s been more than 100 years since 15,000 women marched through the streets of New York City demanding shorter hours, better pay, and voting rights, but how much progress have women really made in the workforce? First, the tough news: Although women make up 49% of the total workforce, they represent 59% of low-wage workers. That number is down from 63% a decade ago, but research from the Institute for Women’s Policy Research (IWPR) shows that it will take until 2056 for women and men’s earnings to reach pay parity--if the wage gap continues to close at the same pace it has for the last 50 years. Another sobering statistic is from a study by Grant Thornton International on the status of women in leadership roles at top private companies worldwide. In 2011, only 20% of those at the helm were women--down from 24% the year before. March 5, 2012 What Glass Ceiling? Killer Advice From Women Who Lead By Example | Lydia Dishman
  • 37. page 37 The world’s largest economies--the G7 nations, which include the United States--lag further, with an average of 16% women leaders. In the U.S., only 3.6 percent of of Fortune 500 CEOs are women. And the recession may have brought the glass ceiling down a bit further as companies attempting to reverse the “mancession” hired more men. Instead of bemoaning the numbers, though, Kathy Cloninger, former CEO of Girl Scouts of the U.S., is calling on all women to raise awareness and push back. As such, Girl Scouts is spearheading a nonprofit-sector celebration of 2012 as the Year of the Girl. “But what we really need is a Decade of the Girl, because we need to take a giant step, and we need more than a year to do it,” declared Cloninger in her book Tough Cookies: Leadership Lessons from 100 Years of the Girl Scouts. To do this, Girl Scout’s current CEO Ana Maria Chavez advocates leading by example. “Girl Scouts was founded 100 years ago. We need to update the organization and our model, or else we’re going to lose people.” From using mobile payment technology to boost sales of those cookies (which totaled $700 million last year) to holding virtual troop meetings via web-conferencing, the organization is furthering its mission to train young girls to be entrepreneurs, managers, and leaders. Here’s a look at what other female leaders had to say about breaking down barriers and achieving success, whether you’re clicking into a conference room in Louboutins or pounding the pavement in your Danskos. Don’t Take Your Foot Off The Gas Sheryl Sandberg, chief operating officer of Facebook, gave a now-famous TED talk on why we have too few women leaders. As a mother of two, she is sympathetic to women feeling like they have to choose between career and family, so she offers this: “Don’t leave before you leave. Stay in. Keep your foot on the gas pedal, until the very day you need to leave to take a break for a child--and then make your decisions. Don’t make decisions too far in advance, particularly ones you’re not even conscious you’re making.” Know Yourself Ellen Kumata of Cambria Consulting says, “Women tend to think more broadly about business issues on both the business and the people sides, including the long term. But they are not thinking broadly about themselves. They do not see their own potential; they do not fully comprehend the politics.” Women who get into and are successful in the C-suite realize that it is perfectly okay to work the high-end corporate politics in order to pull the top team together in ways that advance them to the benefit of the organization. Go Where the Opportunities Are Alice Korngold, founder of Korngold Consulting, points out that on nonprofit boards, the person who raises her hand and offers to spearhead an initiative often gets to do it. “There are an abundance of boards with no glass ceilings,” she says. “Consequently, nonprofit boards provide extraordinary opportunities for women to engage at the highest levels of leadership--including as board chairs, vice chairs, secretaries of the board, treasurers, and committee chairs.” Channel Emotion Cofounder and president of thatgamecompany Kellee Santiago has proven that her David-sized business is more than worthy of taking on the lumbering corporate gaming Goliaths. Her games Flower and flOw both achieved commercial success and critical acclaim with nary a weapon or zombie corpse warlord in sight. Flower is all about flow--the concept, not the game--which is based on a psychological theory of engagement that’s gaining traction in design circles. “When I was at the USC School of Cinematic Arts media program, we were taught a process that focuses on starting with the emotion, as opposed to the mechanics,” says Santiago.
  • 38. page 38 Don’t Be Afraid To Scrap Linda Chavez-Thompson, former executive vice president of the AFL-CIO, was called many names in her 30- year tenure in the labor movement--and “pushy broad” was one of the nicer ones. “I wear it like a badge of honor. Back in Texas I’d be in meetings where I’d cuss like a sailor. I didn’t have a choice: How much you could take and dish out was the measure of others’ respect for you. Remember, I was dealing with six-foot-tall, 250- pound Texans who smoked big cigars. I couldn’t let them push me around. While a few of my union brothers didn’t like me, they sure did respect me.” Take Charge of Office Politics Kimberly Davis, president of JPMorgan Chase Foundation, finds that niche cultures within the overall corporate culture can be pockets of innovation, if you play your cards right, in this 30 Second MBA video. Get in the Trenches Pat Button doesn’t ask anyone on her team to do anything she wouldn’t do herself. The chief nursing officer of Zynx Health admits she’s very self-motivated but she also enjoys working as part of a team and tends to hire people who have expertise she lacks. “I have very high standards from how the content is developed to how the muffins are baked. What people have said about me very consistently is that I have high expectations, but they are reasonable and they are clear. For me, it is important for people to know where they stand but to do that in a thoughtful way.” Take Care of Your People Eve Blossom started Lulan Artisans as a for-profit, social venture to helps artisans sell their expertise, textiles, and other goods. Not only does the company teach their artisan partners how negotiate fair trade prices for their work and how to stay successful in business long-term, Lulan also implements tailored benefits programs for each community where it partners with artisans. Whether artisans need education in their communities or eye care, Lulan finds a way to help. Just Say No There is one little word that packs a big punch, but many women have a hard time deploying: No. Yet entrepreneur and CEO Margaret Heffernen says almost any communication--however negative--is preferable to silence. “However unpleasant the information or feedback may be, it allows others to make informed decisions in their own time. Silence, by contrast, leaves them stuck, unsure when or whether to move, unclear whether action is needed or not. What I learned from my television days is that when you tell people the truth, in a timely fashion, you show them respect. And that’s how you earn it too.” Separate Public and Private Life In an age of chronic oversharing on social media, it’s hard to know where to draw the line. Amber Mac admits it’s still hard to refuse a “friend” invite that makes its way to her personal Facebook account. She strikes a balance by never sharing any photos on that page she wouldn’t be comfortable showing publicly. “I also refuse to broadcast my phone number or address with anyone, and I more or less just assume that privacy settings won’t help me that much if someone in my network decides to breach my trust.”
  • 39. page 39 Take Risks Kim Jordan, cofounder, CEO and president of New Belgium Brewing Company, offers this bit of advice on when to take the lead and when to let someone else bear the risk. March 7, 2012 As New Belgium grows, company true to environmental roots Denver’s channel 9 did a story about New Belgium expanding its canning line and getting ready to announce where its second brewery will be located. Full video available on the CD at the back of this clipbook.
  • 40. page 40 Nine times out of 10, when I reach for a beer it’s something dark, hoppy and (lets be honest) packed with calories. For me, beer is a treat—something to enjoy instead of dessert after a long day of work—and I want one with enough flavor to leave me satisfied. But every once in a while, the thought of something lighter just sounds perfect. It’s not that my taste suddenly changes, it’s just that the situation does; you know, if you’re already enjoying pizza or chips, it’s probably a good time to cut back on other extra calories. For all those situations, I’ll definitely think about reaching for the winners in EatingWell’s Light Beer Taste Test. We took a look at light craft beers from breweries that also make the dark-as-molasses pints I usually favor and found out which ones made the grade, taste-wise. The findings were interesting. The first thing I was intrigued to learn was that while “light” beer is the fastest-growing beer category in the U.S., that designation doesn’t actually mean anything. Since the Food and Drug Administration doesn’t regulate alcohol labels, “light” means pretty much whatever a brewer wants it to. Calorie counts can range from a slim 64 to a bloated 175. Yikes! Now, without further ado, here are our favorites, in no particular order: *Nutrition information is for a 12-ounce bottle. | ABV = alcohol by volume Michelob Ultra Amber ABV 4.0%, 95 calories, 3.2 grams carbohydrate Tasting notes: Dark golden color and malty, sweet flavor. Sam Adams Light ABV 4.3%, 119 calories, 9.6 grams carbohydrate Tasting notes: Crisp, malty and smooth. March 9, 2012 Light Beer Taste-Test Winners | Matthew Thompson
  • 41. page 41 Shipyard Light ABV 3.2%, 97 calories, 7.4 grams carbohydrate Tasting notes: Nicely balanced beer was the most mild of the batch. New Belgium Brewing Skinny Dip ABV 4.2%, 110 calories, 7 grams carbohydrate Tasting notes: Bright golden color and delicious citrus notes. Denver may get the bulk of culinary accolades for its restaurant scene, but Aurora is crammed with foodie finds as well. “Yum: A Guide to Ethnic & Locally Owned Independent Eats in Aurora,” a joint venture between the city of Aurora and Visit Aurora, is a new guidebook to hidden dining gems. The map-sized brochure, written by freelance writer Rebecca Caro, tracks roughly 200 independent eateries and markets in 22 ethnic categories, ranging from African to Vietnamese. ”This was probably one of the best things I ever worked on,” said Caro, who researched all the listed eateries and ate at most of them. “I was so amazed to find all these great little places, and see all these different immigrants who have come to pursue their version of the American dream. Food is a huge connector of people.” Kim Stuart, spokeswoman for the city of Aurora and the project’s creator, said Yum’s purpose was threefold: “To provide residents with a listing of all the independent restaurants, to make metro residents aware of them and to create a list for out-of-town visitors to give them one-of-a-kind dining options.” The guide has been distributed to roughly 15 city-owned facilities as well to 90,000 households in Aurora, Denver and Centennial through The Denver Post last week. Stuart invites Yum users whose favorite haunt was left out to e-mail so it can be added to the online version at Plugged in. You may get a charge out of drinking New Belgium Brewing products, but now the public can get a charge for their electric cars too. March 11, 2012 Parker: “Yum” steers foodies to Aurora’s indie gems | Penny Parker
  • 42. page 42 When the Fort Collins- based brewer added fully electric plug-in Nissan Leafs to its delivery fleet, the company opted to make its on-site electric charging stations open and free to the public. The two on-site charging stations were donated by Schneider Electric, headquartered in France. Electric-vehicle drivers can fill up for free during New Belgium’s tasting hours from 10 a.m. to 6 p.m. Tuesday through Saturday by checking in at the reception desk. New Belgium, known for its Fat Tire beer and bicycle label, also will replace its local delivery truck fleet with hybrid vehicles starting in the spring. Tax free. Goodwill’s Career Connection Center, in partnership with the Internal Revenue Service and Frontier Asset Building, is offering free tax- preparation assistance. Taxpayers can choose to use the Volunteer Income Tax Assistance program or the self-service e-filing option. The VITA service — for individuals who make $49,500 or less annually — is available from 9 a.m. to 4:30 p.m. Fridays through April 13 at 15425 E. Iliff Ave., Unit C, Aurora. The self-service option, where clients file taxes online from career-center computers, is open from 1 to 4 p.m. Mondays and Wednesdays through April 11. More information: National nomination. 5280 magazine is the first city and regional publication to become a finalist for a National Magazine Award for Digital Media. The nomination from the American Society of Magazine Editors is for The Saddlemaker, a video about Jesse W. Smith, who’s been making saddles in southeastern Colorado for 47 years. It was created by Jefferson Panis. Other finalists in the video category are GQ, New York Times Magazine and Slate. Winners will be announced March 20 at the Grand Hyatt New York. EavesdroppingA group of women at the Fort Collins Cat Rescue’s Whiskers n’ Wags Jubilee: “I am in semi-formal dress. I’m wearing a bra, and it doesn’t get any more semi- formal than that.”
  • 43. page 43 March 12, 2012 Low-alcohol beers: Take a walk on the mild side | Greg Kitsock Our Beer Madness panelists this year occasionally expressed dissatisfaction about the beers being a bit heavy-handed. “Very intense — punched in the mouth!” wrote pastry chef Agnes Chin about the aggressive hop and citrus flavors of Flying Fish Exit 4, our returning champion. “Could pour this on pancakes,” Komi sommelier Kathryn Bangs groused of the Dogfish Head Burton Baton (at 10 percent alcohol by volume, our strongest contender). That’s the rationale behind the “Crisp” category we added this year: There is a place for lighter, more delicate, refreshing beers that you can down from a mug and not a thimble. It’s like the old Schaefer slogan: “the one beer to have when you’re having more than one.” And the market is responding. Boston Beer Co. is releasing a new beer, Samuel Adams Belgian Session, as part of its summer variety pack due out in April. This hazy, amber-colored ale has a gentle toffee flavor up front and finishes with the sharper herbal and citrusy notes of a saison. The alcohol content by volume is a mere 4.3 percent. Could this be a shot across the bow of New Belgium Brewing Co. and its flagship Fat Tire Amber Ale? New Belgium has announced plans for an East Coast branch brewery, to be located in either the Asheville, N.C. or Philadelphia areas. A decision on the site could come as early as next month. New Belgium has a few tricks up its sleeve, including the April 2 release of a new year-around, nationally marketed brand: Shift, a pale lager in a 16-ounce can. The press release describes this average-strength beer (5 percent alcohol by volume) as “easy to drink, crisp and congratulatory.” It’s hopped with Nelson Sauvin, a New Zealand variety known for its light, fruity flavors, sometimes likened to gooseberries or white wine grapes. The idea behind the name is that “you punch a clock at the end of your shift” and relax with a pint, says Bryan Simpson, New Belgium’s media relations director. But he acknowledges that a shift in direction, towards more sessionable beers, would be a valid interpretation as well.
  • 44. page 44 Two local breweries are taking a walk on the mild side, too. DC Brau teamed up with Baltimore’s Pratt Street Ale House to brew Burial at Sea, an English-style dark mild ale with soft biscuity and chocolate flavors. The draft-only beer was brewed in both Baltimore and Washington. Pratt Street’s version finished up at 4.3 percent alcohol, while DC Brau’s batch measured 4.5 percent, a discrepancy that DC Brau CEO Brandon Skall chalked up to different efficiencies in their respective brewhouses. Regardless, it’s the lowest alcohol beer he’s brewed yet, says Skall. The new beer was previewed on March 3 at the Brewer’s Ball, an annual fundraiser for cystic fibrosis research. The official Washington premiere took place on March 8 at Meridian Pint. This is a limited, one-time release, with just 25 half-barrels and 20 sixtels released, notes Skall. Meanwhile, cofounder and head brewer Favio Garcia of Lost Rhino Brewing Co. in Ashburn is fermenting a helles, a malt-accented, golden, Bavarian-style lager, to be released in a couple weeks. Garcia expects the alcohol to clock in at under 5 percent. He hadn’t named the beer as of press time, but noted the possibilities for puns (Helles or High Water?) were almost limitless. Finally, Founders Brewing Co. in Grand Rapids, Mich. has come up with a kinder, gentler India pale ale, dubbed All Day IPA. Formulated for “optimal aromatics and a clean finish” (so says the Web site), the beer measures a respectable 42 international bitterness units but only 4.7 percent alcohol. Alas, it’s being marketed at present only in Michigan, North Carolina, Ohio and the Chicago area. The beer to have when you’re having 32? Our Beer Madness panel would have appreciated that one. March 14, 2012 Top 10 North American Beer Festivals | Kate Siber Tour de Fat Fort Collins, Colorado September 1, 2012 New Belgium Brewing, the makers of Fat Tire Amber Ale, are serious about not taking themselves too seriously. A case in point is the Tour de Fat (Free,, an annual series of bike parades and events that’ll hit 15 cities this summer. The flagship event is still in the brewery’s hometown, Fort Collins, Colorado, where some 20,000 cyclists have turned out for a gigantic beer-soused bike parade. (Costumes encouraged.) There are also vaudeville acts,
  • 45. page 45 March 25, 2012 Light Beer Fights for Life as Craft Brews Invade Shelves | Duane Stanford At a beer industry summit last month, Ed McBrien, distribution chief for MillerCoors, compared himself to a typewriter salesman in an iPad age. McBrien was sketching out plans to resurrect light beer, a $50 billion market battling to stay relevant as makers of craft beer, wine and spirits increasingly steal customers from Molson Coors Brewing Co. (TAP), SABMiller Plc (SAB) and Anheuser-Busch Inbev NV. (ABI) Light beer is ceding ground as cabernet-loving baby boomers and millennials weaned on exotic cocktails seek more complex flavors in their brews. High unemployment among light beer drinkers also has prompted some to drink less or switch to cheaper brews. In a bid to return the froth to light beer, the U.S. joint venture between Molson Coors and SABMiller last week unveiled new advertising for a key brand, Miller Lite. If the companies can’t revive the brand, “we’ve got big trouble ahead of us,” said Bump Williams, whose Stratford, Connecticut-based BWC Co. advises more than 100 beer retailers and distributors. “Light beer has become a commodity.” The new Miller Lite ads will revive the brewer’s classic tagline, “It’s Miller Time.” Aimed at men in their 20s and 30s, the campaign will tone down outdated talk of carbs and calories in favor of a “brewed for brotherhood” theme. The brand will spend 50 percent more on media during the crucial summer selling season. “Miller Time is all about real friends getting together over a real beer,” MillerCoors Chief Marketing Officer Andy England said in an interview. “We’re going to articulate that with a kind of Midwestern grit that can only come from Miller Lite.” American Invention Light beer, an American invention, took hold in 1975, when Miller Brewing Co. became the first to distribute a low- calorie beer nationwide. Now four of the five best-selling suds in the U.S. are light beers, including Leuven, Belgium- based Anheuser’s Bud Light and MillerCoors’ Coors Light. Still, as consumers turn to more exciting alternatives, U.S. beer sales volumes have dropped for three straight years, including a 1.5 percent decline in 2011, according to the Beverage Information Group, a Norwalk, Connecticut-based yo-yo performances, bands, slow-riding contests, and, of course, plenty of New Belgium brews. The Tour is free, and proceeds from beer sales go to bike-related charities. Over the past 12 years, New Belgium has raised nearly $2 million. Cheers to that. Stay: The Armstrong Hotel (from $129;, in downtown Fort Collins, has 43 bright, funky rooms with vintage furniture and hardwood floors. Bikes are complimentary and pets are welcome.
  • 46. page 46 researcher. Coors Light -- the only Top 5 U.S. beer still growing -- posted a 1 percent increase last year, the same as in 2010. The shift has retailers stocking more wine and spirits. Beer lost 2.3 share points of display space during the past five years as spirits and wine gained, according to Nick Lake, senior director of category management for Heineken NV (HEIA) in the U.S. in Atlanta, who cited Nielsen data. Consumer Relevance “Our competition has convinced retailers that their categories are providing more value and have more relevance with the consumer,” Lake said at an industry conference hosted last month by Beer Business Daily in San Diego. Miller Lite has always sought broad appeal, with early television ads featuring athletes pitching the brew as “Everything You always Wanted in a Beer. And Less.” New York Yankees baseball legends George Steinbrenner and Billy Martin later argued over whether it was better to say the beer “tastes great” or was “less filling.” By the mid-2000s, craft beer’s rise made it harder for light beers to make a case for taste. They tried anyway. In 2008, Miller Lite brought back the “Great Taste, Less Filling” idea in its advertising amid falling sales. Anheuser-Busch went with the tagline “Drinkability,” a brewer’s term used to describe beer that goes down easy. Fat Tire The following year, Miller Lite advertised itself as “triple hops brewed for great pilsner taste,” as more Americans discovered more heavily hopped craft beers such as New Belgium Brewing Co.’s Fat Tire. Miller followed that up with its “Taste Greatness” campaign. Sales didn’t recover. Coors Light has grown while largely staying away from taste claims, focusing instead on what it calls “Rocky Mountain Cold refreshment.” Coors Light used special ink on cans to show when the beer was at its optimal temperature. The industry also has attempted to juice sales with packaging innovations, such as wide-mouth screw top cans, aluminum bottles and wide-mouthed vented cans. Now Anheuser is turning to higher alcohol content with the January introduction of Bud Light Platinum, featuring 6 percent alcohol, compared with 4.2 percent for regular Bud Light. Miller Lite will ship new cans by Labor Day that have darker, more masculine blue graphics. Other cans will have a perforated second opening that will have to be punched out with a tool of the drinker’s choice, because millennial guys “like to tinker,” England said. The opening will allow the beer to flow more like a glass, he said. Miller Lite focused on its buddy theme after research revealed that sociability was high on beer drinkers’ minds. England said the campaign will go beyond Bud Light’s more generic “here we go” advertising, by focusing on close friends, not just acquaintances. “We’re going to kill it,” England said. “Obviously, I’d like to see some immediate results, but what’s more important is sustainable improvement.”
  • 47. page 47 I like to write about social media. I also love craft beer. It’s rare when these passions collide but in the case of what New Belgium Brewing is doing on social media, it’s too cool to avoid. The individuals most responsible for the New Belgium brand on social media — self-proclaimed Social Networking Nerd Michael Bussmann and Brand Activities Manager Adrian Glasenapp — were kind enough to share their brand driven insights with us. Disclosure: I drink a lot beer including many New Belgium brews (my personal favorite is plain ol’ Fat Tire). Not sure how this could color my insights but I thought you should know. Cheers! You said recently that even though New Belgium is the 3rd largest craft brewer, your competition is less the bigger fish like Samuel Adams and Sierra Nevada and more niche regional brews. How has social media been helpful at the local level? Michael Bussmann: Social media allows us to have a large and small presence at the same time. Our regional/ city-specific Ranger Facebook pages help us stay relevant in local markets. On the local pages we speak to local, on-the-ground consumers in a way we cannot from the main page. Local events get listed there and the admin at the helm of the local page gets to answer the local drinkers’ questions. What is relevant in the St. Louis beer scene might not make for good content on the broader, main page. Our Rangers that are running these pages live in these markets, so they get to have a strong, localized voice, and speak to their friends, neighbors and NBB consumers. You have your main Facebook page as well as 38 local pages across 28 states that are maintained by your “Rangers.” Tell us how you handle ceding some of the control over your brand. Michael: We give the Rangers control. There are a couple/few admins of the main NBB and Fat Tire pages. These couple admins are also admins on the Ranger’s pages, but the content on the local pages is controlled by the Ranger living in that market. They know the region/city better than we do, so it is better that they contribute the regular content. We do have (and are working to improve) a content calendar for things that are nationally relevant: new beer releases, national events, significant NBB cultural happenings, etc. But for the most part the Rangers are handed the keys and told to get after it. You also have a Facebook page for your most well-known beer, Fat Tire. How do you determine what merits its own social presence and what doesn’t? Michael: Honestly, the Fat Tire page started very organically, and on its own. That page was created by a fan and it grew and grew. Facebook has a regulation that states if a product based page reaches 30,000 fans the brand behind that product has to become involved. So we got involved. The fan that created the page is still an admin and regular contributor, but at that 30,000 fan mark we had to join up with him. March 26, 2012 New Belgium Brews Community with Social Media (Interview) | Nick Westergaard
  • 48. page 48 There are lots of other New Belgium-based fan pages out there that our drinkers have started, but other than the Fat Tire page, none have hit the fan numbers requiring us to be involved. We like the fun nature of our fans running the show on the beers they enjoy. Can you tell us about some of the custom apps you’ve used to enhance your Facebook pages? Adrian Glasenapp: Our Mighty Arrow Social Collaboration (Spring 2010) is likely our best custom app to date. We teamed up with Outside Magazine and our respective local humane societies here in Fort Collins and there in Santa Fe (Outside HQ). We promoted the app on the seasonal beer back labels and invited people to share images of themselves enjoying their favorite seasonal beer with their best friend. People uploaded over 10,000 images and we gained a heap of likes and so did the Outside Facebook page. At the end of the day it was fun for our fans and we got to give back to our community. The Mighty Arrow campaign perfectly illustrates how New Belgium continues to lead craft beer in engagement, creative utilization, integration, content and most importantly: collaboration. Our team, comprised of both internal and external players, will continue to innovate and experiment with custom social media applications, campaigns and contests that are compelling thousands to comment, upload, like, share and put themselves at the center of our brand story. You recently came up with an interesting means of measuring the value of your Facebook community. Can you tell us a bit about that? Adrian: “Interesting” — nice choice! It’s simple. We asked our fans how much New Belgium beer they buy. We did the math. Its obvious that being able to connect directly with your brand advocates and have conversations (and seek feedback) with them is extremely valuable. We were just trying to get some numbers behind this value. At the end of the day it was a survey and surveys have their faults just like every measurement system relegated to marketing. We will keep trying new things and asking questions. It’s important to stay curious around your consumer, especially to say relevant and lead on social. Monetizing an audience allows you to justify more resources. Ultimately we want to keep our fans engaged, interested and stoked, you need resources to do that. Social media is moving target for brands. What’s next for New Belgium? Michael: We are continuing our constant and consistent interaction on Facebook and upscaling our Twitter presence. In terms of the new, we are really hitting Instagram (@NewBelgium) pretty hard. We have 5 folks located around the country that are all chipping in on the photo content and follower interaction. We thought it best to split the visual eyes for a better overall aesthetic and more points of view. And then we are trying to figure a plan on Untappd. They recently started allowing breweries to manage their own content for check- in-able beers. It has been a bit of work to just get in there and clean up double entries and fix statistics and the like. We would like to dive in further, but we need a plan, and that is what were trying to wrap our heads around presently. Also, we would like to push the NBB blog a bit further. Take some risks, get more regular readers and give our drinkers a good sense of what’s happening around here.
  • 49. page 49 If there’s one word you could use to sum up the benefit that New Belgium gets from social media, what would it be and why? Michael: Relationships. Social media allows us to have conversations with our drinkers and develop relationships with our fans. Thanks Michael and Adrian! If I had to pick a favorite line from this interview it has to be, “We like the fun nature of our fans running the show on the beers they enjoy.” Talk about building a community. How are you empowering your fans to be a part of the conversation around your brand on social media? Is there control you can cede in favor of long-term benefits to your community? 1. I think there are three bylaws that need to be passed at these meetings. The trade deadline needs to be moved from Week 6 to Week 8 (actually, it should be Week 13, but any movement is progress). Each team should be able to use one exception to the injured-reserve list, and bring one player per year back from IR after eight weeks. And overtime rules should be uniform all season -- in the regular season and in the playoffs. Those are three fixes that will help the game. 2. I think the league, in the future, should mandate the rules if there’s ever an uncapped year. Having an unwritten rule that says teams can’t dump contract accelerations into the uncapped year of 2010 is now costing the Redskins $36 million and Dallas $10 million, and whether or not the two teams win their appeals of the sanction, the NFL has to be clearer, with written rules, about what’s allowed and what isn’t when they write provisions in future CBAs -- if there’s ever a provision for an uncapped year or years. 3. I think if I’m a Bengals fan, and I’m trying to analyze what they’re doing in free agency, the conclusion I would come to is this: They are plumbing the depths of the lower-middle-class and seeing what, if anything, sticks. Derrick Harvey and Jamaal Anderson are two of the most disappointing highly drafted pass-rushers in recent years. Check out their stat line on In the last two seasons, Anderson and Harvey have combined for eight sacks and 34 pressures in 1,307 combined defensive plays. Imagine getting drafted in the first round, and barely producing, and there are the Bengals, with a nice soft landing spot. The only saving grace is the money, which is minor. March 26, 2012 Monday Morning QB: Ten Things I Think I Think | Peter King
  • 50. page 50 I’m not crazy about Cincy giving $3 million a year for BenJarvus Green-Ellis, who is not a make-them-miss runner and whose biggest attributes are that he catches the ball well and doesn’t fumble. But he’s a good, unselfish guy to have on the roster. 4. I think, regarding Jeremy Shockey being accused by Warren Sapp of being the snitch in the Saints bounty scandal: I didn’t like it. One: I’m hearing there’s a good chance the informant was not Shockey. Two: Given that the bounty system rewarded players for deliberately injuring other players, the informant should be celebrated, not castigated. Throwing stones at someone who outed such a program is like ripping Deep Throat for exposing the crooks in the Nixon White House. 5. I think you can look at Peyton Manning’s contract in several ways. If he plays one year and doesn’t pass his physical after the 2012 season, the Broncos played the lottery, got Manning for $18 million for one season, and then went in search of their quarterback of the future. If he plays the 2012 season and then passes his physical next winter, Denver is on the hook for a guaranteed $20 million in 2013 and a guaranteed $20 million in 2014. However, even if Manning is hurt in season two and cannot answer the bell in year three, there’s an out to that 2013/’14 guarantee: If Manning hurts his neck in the same area where his September 2011 surgery was in the first 10 games of the 2013 season, the 2014 salary is not guaranteed. What it comes down to is the Broncos need Manning to give the team three mostly injury-free seasons for this contract to be worth it for them. Three years, $58 million for Manning is fair -- if he’s Manning of old, or a reasonable facsimile. 6. I think, judging by the well-worn NFL draft choice value chart, I like what Philadelphia got more than Houston in the deal for linebacker DeMeco Ryans, the former centerpiece of the Texans defense. Houston got a fourth-round pick and moved up 12 spots in the third round. That, according to the trade chart, is the equivalent of getting the 86th pick in the draft for Ryans. If Ryans can be a three-year starter in the middle of the defense for Philadelphia, it’s a steal for Philly. Of course, the Texans are gambling Ryans, who wasn’t a great fit in Houston’s 3-4 defense, doesn’t have that much good football left. 7. I think I never thought the Saints should have their Super Bowl title vacated because of the bounty scandal. No way, no how. Many of you apparently do. But there’s no evidence at any level that the bounties won or lost a game for them. 8. I think I’d love to see Sean Payton work the studio for FOX, or work games, as Judy Battista reported was possible Sunday in the New York Times. There’s no head coach who can explain offensive football better than Payton right now, and he’s at the fore of so many offensive innovations in the game. He’d be a great one- season hire. I understand the downside -- FOX would be criticized for giving Payton a forum when he’s been banned from the NFL for a year. My opinion: What Payton could add in football intelligence would outweigh what he’d subtract in image. 9. I think the coolest matchup of the week last week was Joe Namath, at the behest of Tampa Bay Rays manager Joe Maddon, a longtime Namath fan, visiting with the Rays before their game with Miami near Namath’s home of Jupiter, Fla. Namath has lived in Florida for more than 30 years, and before this Rays-Marlins game had never attended a spring training or regular season baseball game in the state. That’s one notable note from Namath’s day with the Rays. The other: While in high school in Beaver Falls, Pa., Namath was good enough to be drafted by the Cubs. And
  • 51. page 51 his team once played a state playoff game in Forbes Field, right around the time the Pirates were the hot ticket in town for beating the Yankees in the 1960 World Series, four games to three. When Beaver Falls took batting practice before the state playoff game, Namath homered over the fence at the venerable park. 10. I think these are my non-football thoughts of the week: a. North Carolina 73, Ohio U. 65, overtime. Imagine your best player (D.J. Cooper) shoots 3 of 20, you get outrebounded by 30, you lose, and the best player on the other team, Tyler Zeller, says after the game, “Ohio played the better game.’’ An odd game by my alma mater, but a nobly played one. Proud of the Bobcats. That doesn’t mean the end of regulation is something soon forgotten. I’ll remember the missed foul that should have been called on a Cooper drive to the basket, when he got hatcheted in the face in front of the trail ref. The ref called nothing, Cooper fell to the floor and North Carolina got a 5-on-4 and a vital last-minute three-point basket. I’ll also remember Walter Offutt’s missed free throw that likely would have been the winning point with 27 seconds left; and Cooper’s halfcourt rimmer at the buzzer of regulation. But that’s sports. OU would never have been in this game had it not been for Offutt’s great shooting against South Florida in the round of 32 -- and OU would never have been close in this one without Offutt’s 26. But as coach John Groce said afterward: “There’s nothing I can say to them at this point that’s going to take away the sting of getting beat in that one.’’ b. I guess this means Groce is a prime candidate for some big job now. He certainly deserves one, but I hope he stays in Athens. c. This week’s sign that journalistic priorities are out of whack or I am a ridiculously old fart: The Denver Post ran an eight-paragraph story on Baylor’s win over Florida in the NCAA’s women’s tournament last week, and six of the paragraphs concerned star Brittany Griner’s dunk in the game, which was neither the first of her career or the first in a big NCAA game. I can understand a mention. But six graphs? d. Wait. I am an old fart. It is official. In a Sunday morning SportsCenter show, ESPN showed 15 replays of the five-day-old dunk. Fifteen. Hey, why not 35? Then ESPN showed six replays of a two-handed dunk Griner did on Saturday. e. If Fred Wilpon really loved the Mets, he’d sell them. f. What would possess a man, other than having feelings of hatred or vengeance I suppose, to tweet out another man’s cell phone number? I don’t get the joke, C.J. Wilson. g. Are you serious, Pirates? Erik Bedard the opening day starter? Whoa. h. I feel for Joba Chamberlain. And for those wondering why he’d do such a “hazardous’’ thing as be on a trampoline with his 6-year-son, two things: Ever have a child? Ever play with your child? Those are the kinds of things you do with a 6-year-old child. And don’t tell me you’ve ever heard of an accident the type of which Chamberlain suffered on a trampoline. Weird, freaky, one-in-a-million. If you want to call him irresponsible for driving under the influence, fine. If you want to call him irresponsible for jumping on a trampoline on an outing with his son, just stop.
  • 52. page 52 i. My rotisserie team, after last Thursday’s draft for our 12-team league in New Jersey, which none of you care about: Buster Posey catching, Adrian Gonzalez at first, Dustin Pedroia at second, Elvis Andrus at short, Chase Headley at third, Michael Bourne, Jayson Werth, Carlos Beltran, Corey Hart in the outfield, David Ortiz as DH/ extra hitter, a rotation of James Shields, Ian Kennedy, Brandon Beachy, Shawn Marcum and Max Scherzer, and Jordan Walden, Grant Balfour and Brandon League as the main closers. (Silly rules of the league -- three relievers.) I know, I know. I am trusting Werth to rebound too much. But by the time I picked him, I needed power so much I was desperate. j. Thanks for the drafting help, Matthew Berry, in between watching the Syracuse game the other night. Interesting preaching by the roto expert: I kept telling him about the run on closers. “Sixteen closers are gone,’’ I told him. “I’ve got to take one.’’ He said, Don’t worry. You’ll find closers you can use. You always will. He was right. Closers in fantasy baseball are made and broken every May. This year I’m counting on Addison Reed of the White Sox to be my midseason ace-in-the-closer-hole. k. Coffeenerdness: Best $2.05 I spent last week: the medium French Roast at the Caribou Coffee in Terminal B at the Denver Airport. Best French Roast I’ve had. l. Beernerdness: Thanks, Colorado Avalanche, for having New Belgium Brewing’s Fat Tire on draft at your games. Albert Breer of NFL Network and I were very grateful for your beer-stocking choice last Tuesday at Avs- Flames. m. Don “Donnie Brasco’’ Banks tells me I missed a great show Friday night in Tampa, when Bruce Springsteen and the E Street Band finished a three-hour concert with Tenth Avenue Freezeout. I am very jealous, Brasco. n. RIP, Bert Randolph Sugar, one of the great raconteurs in sports history, and certainly the pre-eminent boxing historian. He died Sunday at 75 of cancer. Too many good people dying. It’s depressing. Sugar was a friend to all in the boxing game and the media, and he loved football. A fixture at the NFL Draft every year, he was no one-trick sports pony. He knew every game, and his stories will live on.
  • 53. April 2012
  • 54. page 54 With the exception of German maibock, there aren’t any real official spring beer styles. Here’s what we thought would be good: beers transitional enough to drink between the icy winter and hot summer, “something light, but with a little bit of heft in there,” said Josh Bernstein, author of Brewed Awakening, when we called to get his opinion. So we focused on saisons, white IPAs (see below for what a white IPA is), heartier lagers, and a handful of new seasonal spring releases. CHOW staff tried 20 beers in a blind tasting, and these were our favorites. Best Beer to Give as a Hostess Gift for Easter Dinner Bruery Saison de Lente A complex, slightly sweet seasonal from Southern California, this beer smelled yeasty and sour, tasted creamy, and finished dry. The 6.5 percent ABV beer is brewed with Brettanomyces, a wild yeast, which tasters noticed gave it a lot of interesting flavors, ranging from “grassy” to “pencil lead, but in a good way,” and a touch of sourness. Best Beer to Drink While Planting Your Garden New Belgium Dig This 5.6 percent ABV pale ale is a brand-new spring seasonal from Fort Collins, Colorado’s New Belgium Brewing Company. It’s brewed using two trendy hop varieties, Nelson Sauvin and Sorachi Ace, which give it a tropical fruit and punchy sour lemon flavor, respectively. Tasters found it balanced, with a fruity/floral aroma, and thought it would be “sessionable for a colder day.” Best Beer to Take on Your First Spring Camping Trip Fort George 1811 Lager This Astoria, Oregon, brewery cans its beer in 16-ounce tallboys that’re good for outdoor adventure. Its pre-Prohibition-style lager includes corn and is fermented at a warmer temperature than most lagers, a nod to the fact that many 19th-century brewers on the West Coast didn’t have a lot of ice to work with. Tasters liked the 5.1 percent ABV beer’s malty flavor, hoppy bitter edge, and light, smooth body. April 2, 2012 7 Beers to Drink for Spring | Lessley Anderson & Roxanne Webber
  • 55. page 55 Best Beer to Drink at Your Adult Softball League Stillwater Artisanal Premium This crisp and refreshing 4.5 percent ABV American blonde ale is a bit of a departure for the Baltimore brewery typically known for its saisons. Nonetheless, it’s still fermented with farmhouse ale yeast and two strains of Brettanomyces, which give it a “Belgian,” “sweet,” “farm- yardy manure” smell. Best Beer for a Music Festival Dupont Posca Rustica This 8 percent ABV beer from Belgium is a gruit: an ancient style made before hops became brewers’ go-to bittering ingredient. It tastes fresh and clean, yeasty and effervescent, and pairs well with jams. Best Beer for a Rainy Day Sixpoint Harbinger This 4.9 percent ABV spring seasonal from Brooklyn is a nicely balanced, crisp saison, with a frothy head and an extremely malty finish. A friendly, solid beer to enjoy when you’re stuck inside on rainy spring days. Best Beer for a Picnic Anchorage Brewing Galaxy White IPA Trend alert! White IPAs, which are hoppy wheat beers, are showing up on several breweries’ rosters this spring. This version from an Alaska newcomer is brewed with kumquats, coriander, and pepper. It’s tangy and a little musky (thanks to Brettanomyces yeast), light in body despite its 7 percent ABV, with floral hop aromas. If you can’t find it, try the Deschutes Chainbreaker, another great white IPA.
  • 56. page 56 April 5, 2012 New Belgium plans to build $175 million brewery in North Carolina | Stave Raabe Fort Collins-based New Belgium Brewing said today it will build a new brewery in Asheville, N.C. The $175 million facility will be just the second brewery for the nation’s third-largest craft brewer. New Belgium said the new brewery will help it serve new markets and reduce the cost and environmental impact of cross-country distribution. “After several years of searching, we are incredibly excited to have landed in Asheville,” Kim Jordan, chief executive and co-founder of New Belgium, said in a statement. “From the deep sense of community to the rich natural environment and the opportunity to revitalize a brownfield site near a vibrant downtown, Asheville has everything we’ve been looking for in a location for our second brewery.” The 400,000-barrel brewery and packaging facility will be built on 17.5 acres in Asheville’s River Arts District. The brewery will launch production in early 2015 with 50 new jobs and ultimately will employ 154 workers by the time it is fully built out in 2020. “Today’s announcement by New Belgium will enhance the craft brewery cluster that is growing in North Carolina,” said North Carolina Gov. Bev Perdue in a statement. “The jobs and investment the company is committing will be a major boon for the region and for the state.” Asheville economic development officials said the brewery’s average annual wage will be more than $50,000, plus benefits, exceeding Buncombe County’s average wage by 43 percent. Like the Fort Collins brewery, the Asheville facility will be open to the public for tours and tasting. New Belgium’s Fat Tire Amber Ale is the flagship brand among several year-round and seasonal brews. It distributes to 28 states and the District of Columbia.
  • 57. page 57 April 25, 2012 Study: Colorado craft brewers pump $446 million into economy | Steve Raabe Colorado’s craft brewing industry contributed $446 million to the Colorado economy in 2011, according to a University of Colorado study released today by the Colorado Brewers Guild. The study showed that craft brewers directly employ 4,170 workers and generate an additional 1,630 indirect jobs, with a total payroll of $179 million. “Colorado craft brewing creates a dynamic impact on the Colorado economy,” said John Carlson, executive director of the brewers guild. “Explosive growth continues to have a huge economic effect on the state, with no signs of slowing down.” Five of the nation’s largest 50 craft brewers are based in Colorado, including New Belgium Brewing Co., the third-largest. April 12, 2012 New Belgium partners with USA Pro Cycling Challenge | Dena Rosenberry New Belgium Brewing, maker of Fat Tire Amber Ale, has signed on to become the official beer partner for the USA Pro Cycling Challenge. The seven-day stage race begins in Durango on Aug. 20 and finishes in Denver on Aug. 26. The partnership extends through 2013 and includes a focus on bicycle advocacy. “The USA Pro Cycling Challenge is a great fit for New Belgium,” said New Belgium CEO Kim Jordan in a news release. “The race is a powerful showcase for our beautiful state and it allows us to help grow awareness around the cycling issues we all hold dear. We’re excited to see where we can take this in the next few years.” Read the rest of this report at the Gazette’s outdoors blog,
  • 58. page 58 April 6, 2012 North Carolina Crafts a New Beer City, USA | Tom Rotunno Move over Milwaukee and step aside St. Louis! There’s a new Beer City, USA. Asheville, North Carolina is now the hottest spot in the brewing world. The city can make its claim for brewing supremacy in the wake of the No. 3 craft brewer, New Belgium Brewing, announcing it will be locating an East Coast brewery there. New Belgium’s announcement comes not long after the No. 2 craft brewer, Sierra Nevada, announced they would be building their East Coast facility in Asheville. “New Belgium’s expansion will enhance the craft brewery cluster that is growing here. The jobs and investment the company is committing will be a major boon for the region and for the state” said North Carolina Governor Bev Perdue. “While the overall beer market experienced a 1.3-percent volume decrease in 2011, craft brewing saw significant growth, surpassing 5-percent total market volume share for the first time,” said Paul Gatza, director of the Brewers Association. “It’s becoming increasingly clear that with the variety of styles and flavors to choose from, Americans are developing a strong taste for high-quality, small-batch beer from independent brewers.” While the craft beer segment is still a small portion of the overall beer market, it has shown steady growth the past few years. In 2011, craft brewers represented 5.7 percent of volume of the U.S. beer market, up from 5 percent in 2010. The steady growth is leading more entrepreneurs to take the craft beer plunge. The Brewers Association counted 1,989 breweries in operation at the end of 2011, an increase of 11 percent. The BA estimates that small brewers employed about 103,585 workers in the U.S in 2011 and more breweries are coming online each month. “We saw rapid growth in brewery openings last year, particularly with microbrewery start-ups, and these numbers are poised to rise even more in 2012,” said Gatza. “In February 2012, we already topped 2,000 operating breweries — a truly remarkable milestone.”
  • 59. page 59 April 12, 2012 As Craft Beer Grows, Some Brewers Spread Out, Others Scale Back | Tom Rotunno When it comes to craft beer, part of the charm for some — and frustration for others — is its regional aspect. Love Kilt Lifter Scottish Ale from Phoenix-based Four Peaks Brewery? You won’t find it in liquor stores outside the southwest. Love Harpoon Brewery’s Winter Warmer? You can only find it in the Northeast. Oregon-basedDeschutes Brewery is the fifth largest craft brewer but its products aren’t available in any state east of the Mississippi. But while regional distribution for many craft brewers is limited, the demand is not. The category continues to show consistent growth year after year and the question facing many brewers is how to best meet increased demand. According to the Brewers Association, the craft beer industry saw a 15 percent increase in dollar sales in 2011 and the industry hit 5 percent of the overall U.S. beer market for the first time. For many brewers, the answer to meeting that demand lies in expansion. Already in 2012, California-based Sierra Nevada Brewing, the No. 2 craft brewer and Colorado-based New Belgium Brewing, the No. 3 craft brewer, have announced they’ll be opening up brewing facilities on the east coast in order to increase production, reduce shipping costs and increase distribution. Pennsylvania-based Victory Brewing has also announced they’ll be building a second facility in Pennsylvania to help meet rising demand. This week one of the fastest-growing craft brewers in the U.S. joined the expansion fray. Lagunitas Brewing, based in Petaluma, Calif., plans to open a brewing facility in Chicago. Lagunitas has seen rapid growth, with sales up 53 percent last year according to Beer Marketer’s Insights. Tony Magee, Lagunitas founder and owner, tells the Chicago Tribune sales were $49 million last year and are on pace to hit $60 million in 2012. Lagunitas is already in the midst of a $10 million dollar expansion to its Petaluma brewery and now says it will build an identical facility in Chicago. This will nearly double their Lagunitas’ current capacity and could vault it into the top five craft brewers by volume when the facility begins operating in 2013. The Chicago brewery also will give it the largest brewing facility in Chicago, even larger than Chicago craft pioneer Goose Island, which was acquired by Anheuser-Busch InBev [BUD 67.20 -0.93 (-1.36%) ] in a $39 million dollar deal last year. The Lagunitas announcement was surprising not just in the fact it was a well-kept secret, unlike the Sierra Nevada and New Belgium moves, but in how it was released: not with a standard press release but in a few excited tweets from the owner himself. On Monday, McGee tweeted from his @LagunitasT account: “Back in Feb, I thought about all the truck loads of brew leaving eastward. Thought about all the freight. Added it up. It was enough to cover the financing for a whole new brewery. So I jumped a plane n flew back to Chicago…about 9 hours found a perfect space on a movie soundstage complex so I rented it.”
  • 60. page 60 While McGee is using the savings from shipping beer cross country to build another brewery, others in the craft marketplace are choosing to scale back distribution to focus on growing existing markets. That was the case for Delaware-based Dogfish Head Brewery, whose “offbeat” brews have created a rabid following. In March 2011, founder and President Sam Calagione announced via the brewery’s website the company would be reducing its distribution. In a blog post titled “Thank You For Understanding” Calagione wrote: “We know the message you want more Dogfish! Our InBox, our Facebook page, our Twitter feed and our website Forum posts are all littered with ‘Please send more Dogfish to whatever-town’ or ‘Please start selling Dogfish in my state.’ In order to get our supply closer to your demand, we’d need to get a big, big pile of money and grow, grow, grow. We are not excited by that.” Calagione’s post went on to announce Dogfish Head would be pulling distribution from four states (Tennessee, Indiana, Wisconsin and Rhode Island) in order to focus on markets closer to the brewer’s Delaware base. A similar “less is more” strategy has been employed by popular Wisconsin-based New Glaurus Brewing, which has to date chosen to limit its distribution only to its home state of Wisconsin. Still, as the craft category continues to grow, many industry players are poised to grow with it. So don’t be surprised when that local beer you discovered on a recent vacation, one day starts appearing in your hometown liquor store. April 6, 2012 New Belgium Chooses N.C. For Expansion New Belgium Brewing is building its East Coast brewery in western North Carolina, potentially creating more than 150 jobs. Gov. Beverly Perdue’s office announced Thursday that the nation’s third-largest craft brewer plans to invest $175 million over seven years in Buncombe County. The Fort Collins, Colo.-based maker of Fat Tire Ale would become the second craft brewer in 2012 to choose the Asheville area for a brewery. California-based Sierra Nevada announced in January that it would build a brewery in nearby Mills River. Lawmakers in North Carolina last year changed laws to allow larger beer-makers such as Sierra Nevada, to sell their product on site. New Belgium CEO and co-founder Kim Jordan said Asheville had everything the company was looking for in a location for its second brewery.
  • 61. page 61 April 11, 2012 Share a Shift beer at the end of the day | Tom Wilmes Beer writers (myself included) use a lot of adjectives to describe the big beers that are a hallmark of the craft- brewing industry. Words like “bold,” “complex,” “dense” and “flavor-packed” hint at the amount of ingredients that go into making these often higher-in-alcohol brews. Most of these are amazing beers and deserve their proper appreciation, but often people don’t want a one-and-you’re-done kind of beer, especially during warmer months. They’re looking for beers that are -- to use a few more adjectives -- light, refreshing and sessionable. That last one, “sessionable,” has generated a lot of buzz recently in the craft-brewing industry. It refers to beers that are lower in alcohol -- about 5 percent or less by volume -- yet are still flavorful, with a well-balanced character that doesn’t tip too far to either a hoppy or a malty extreme. These are beers that you can drink a couple of during an afternoon “session” and not feel the need to take a nap afterward. They’re also good “gateway” beers to introduce mass-market lager drinkers to the world of craft beer. Shift, the latest year-round offering from New Belgium Brewing, fits into this category. It’s a pale lager that weighs in at a svelte 5 percent ABV, with just enough crisp, floral hop flavor and aroma to keep it interesting without overwhelming. The beer’s name even points to its status as a session beer: It’s a nod to the New Belgium tradition of sharing a shift beer at the end of the day. Shift is available in 16-ounce-can four-packs. Left Hand Brewing’s Stranger American Pale Ale is another good example. It has a crisp floral hop character with a sweet malt base and just a hint of spice. Locally, you might also want to try Twisted Pine’s Blonde Ale, Mama’s Little Yella Pils from Oskar Blues and Upslope Brewing Company’s Craft Lager. Upslope recently distributed 200 cases of Top Rope Mexican-style craft lager to local liquor stores, a beer that’s usually only found at Centro and other restaurants in the Big Red F group. It’s an easy-drinking lager that’s big on flavor but, at 4.8 percent ABV, is relatively low on alcohol. Avery Brewing Co., which is known for its big beers, introduced a session beer into its year-round lineup with Joe’s Premium American Pilsner. Karma, the brewery’s summer seasonal, is a bit too heavy to be called a session beer at 5.2 percent ABV, but this Belgian-style pale ale still fits the bill with its bright and refreshing character.
  • 62. page 62 Historically, perhaps the ultimate session beer is a Berliner Weisse. It’s a low-alcohol (about 3 percent ABV) sour wheat beer that’s traditionally brewed in Northern Germany and served with flavored syrup added in. Avery currently has its take on the style, called Boulder Weisse, on draft in its taproom. This refreshing beer was aged for six months in barrels to sour, and is served with a side of either peach or cherry simple syrup made locally by Savory Cuisines. It’s the perfect accompaniment to a bright spring afternoon, with no nap required. Spring Breckenridge Beer Fest KMST “The Mountain” will host its sixth-annual Spring Breckenridge Beer Festival from noon to 5 p.m. on Saturday at Main Street Station in Breckenridge. Sample beers from 25 participating breweries, including many local favorites, and enjoy live music and food. Tasting glasses, $25 in advance or $30 the day of, include unlimited samples. A VIP option is $65 in advance or $75 day of, and includes a glass tasting mug as well as a private tasting and lunch buffet. Visit for more information. April 14, 2012 Asheville hunting for more ‘buffazelles’ like New Belgium | Dave Neal Kim Jordan, the CEO and co-founder of New Belgium Brewing Co., said her craft brewery will not just make a splash in Asheville’s riverfront, but “we can make a ripple.” Jordan’s long-anticipated announcement that New Belgium picked Asheville over Philadelphia and Richmond, Va., to build its East Coast distribution center signals a new era for the River Arts District and the rest of Asheville. New Belgium is certainly living up to its motto, “Follow Your Folly,” which highlights the blue trucks around town, carting its trademark Fat Tire Amber Ale. You can expect to be following a lot more of those trucks coming off the French Broad in the years ahead. Old-school businesses would call it folly to actually pick a brownfield site, spending big bucks to restore the old livestock yard and former city landfill before you even start building a 150,000-square-foot brewery pumping out 400,000 barrels of craft beer annually, to the tune of $175 million. Just getting trucks on and off the interstate and down to the river looks like a daunting task, let alone the bike paths and greenways New Belgium wants to add for the 154 workers and the thousands of visitors expected at its tasting room. But New Belgium is not an old-school business. Jenn Vervier, the company’s director of sustainability, led the Fort Collins, Colo., brewery’s search for just the right site to serve the East Coast. Many cities got knocked off the list quickly, trying to ghettoize industry in parks far away from their downtown or neighborhoods, Vervier told me.
  • 63. page 63 But the right site for New Belgium would seem just wrong for many private or publicly traded companies. Why invest millions more dollars and years trying to remediate and restore a polluted piece of land? Why choose Asheville at all, when most of the East Coast market is in the Northeast, not far from the waterfront site that Philadelphia was dangling before the Colorado brewers? New Belgium believes in more than just the profits of a bottom line. Jordan has a controlling interest in the privately held company, but 41 percent is owned by the 424 employees. They work with what’s known as Open Book Management with plenty of feedback from all employees. “I’ve been following this company for some time. They are my favorite brewery,” Sandy Maxey told me under the tent sheltering the crowd at the rainy press conference on April 5. Maxey wasn’t just talking about the beer. “I love their commitment to the environment,” said Maxey, former director of entrepreneurship for the Blue Ridge Sustainability Institute. “New Belgium coming here tells us that culture is incredibly important in landing new business.” It wasn’t Asheville’s informal title of Beer City USA that wooed New Belgium to town. The company was much more interested in the bike paths popping up around town and affordable housing within walking and biking distance of both downtown and its riverfront plant. Alternative energy is important to New Belgium, which already boasts Colorado’s largest photovoltaic array and uses wind energy to power and cool the servers for its data center. FLS Energy, of course, came into the long conversations city supporters had with the New Belgium search team. The homegrown solar company has been named the 46th fastest-growing firm in the nation. In fact, most of the innovative business leaders around town had a chance to meet and talk with the Fort Collins crews during their many meals at The Market Place and at the Inn at Biltmore or their evenings sipping local brews at the Thirsty Monk or the Lexington Avenue Brewery. Asheville has not made the mistake of banishing all its manufacturing to suburban parks far from downtown. Just look at Moog Music, which makes the world-class synthesizers pioneered by legendary inventor Bob Moog, on Broadway Street, just a few blocks from the Vance Monument in Pack Square. FLS has already moved into the River Arts District, expanding its 80 workers and solar panel operations into the plant vacated by AVL Technologies, which in turn moved to Woodfin. New Belgium saw what other innovative companies around town have already practiced and saw a match for its company values. Sustainability has been a buzzword around town for years now, but New Belgium shows that Asheville’s efforts to recycle and reduce its carbon footprint haven’t been just feel-good propositions for tree-huggers. Sustainability is how many private-sector businesses now measure their bottom-line impact on the environment and the community.
  • 64. page 64 April 16, 2012 A Toast to a Good Employer: New Belgium Brewery | Kari Lydersen Working at the New Belgium Brewery here seems too good to be true. Maker of the well-known Fat Tire beer and other nationally-distributed craft brews including Skinny Dip, 1554 and Blue Paddle, the brewery employees about 450 people in this college town, and recently announced it is opening another brewery in Asheville, N.C. In Fort Collins and Boulder you hear so much about environmental sustainability that it almost becomes overwhelming. Using clean energy, recycling religiously, biking to work and otherwise living a sustainable lifestyle is the norm. So it’s no surprise that New Belgium has an impressive and aggressive commitment to maintaining a minimal carbon footprint, dealing responsibly with waste and water and lobbying for clean water and air and other environmental causes. There’s been a sea change in how communities go about recruiting new companies. Ben Teague, who heads our Economic Development Coalition, hails from Mississippi, where towns used to tempt new industry by offering the cheapest, flattest land. Both the terrain and the price tag on property around Asheville is neither easy nor cheap. But what Asheville lacks, it more than makes up with quality of life and the creative human capital of the people who move here. “People talk about we have to go hunt gazelles — those fast-growing small companies by entrepreneurs,” Teague said. “Others say we need to focus on the buffalo” — those big projects like Linamar, which plans to add 400 jobs to the old Volvo Construction plant in South Asheville. New Belgium is a new kind of competitor — a “buffazelle,” Teague said. Quality of life for employees in a community and authentic stewardship of the environment, along with the traditional profit margin, make up the new triple-bottom line for these companies concerned about sustainability. If we can coax a buffazelle like New Belgium to come here, maybe Asheville offers greener pastures for more companies — that’s not just the “green” of money to be made at any cost, but the “green” of doing business right.
  • 65. page 65 But the company extends its sustainability commitment to the well-being of workers, who co-own 43 percent of the company through an ESOP (employee stock ownership program) and have a collective say in nearly all company decisions, from strategic long-range planning to daily choices, according to sustainability manager Katie Wallace. This post may sound like shameless public relations for the company, but their stated commitment to a sustainable work environment seems to hold up under closer examination. The Chicago nonprofit organization Winning Workplaces also thought so when it named New Belgium one of the country’s best small workplaces in 2008, in the annual competition it ran in conjunction with The Wall Street Journal. Winning Workplaces’ lengthy evaluation process is rigorous and fact-based, and involves randomly selected workers. I sat in on the process several years ago, and think it does identify unusually good employers, while aiming to show how good employment practices can also result in a healthy bottom line. During a tour of New Belgium’s brewery earlier this month, Wallace pointed out artworks from tile mosaics to bike rim hanging sculptures to shadow boxes designed by employees and celebrating the company’s fun- loving, artsy and outdoorsy mentality. She noted that employees get one of the company’s signature red bikes (along with 13 paid personal/vacation days annually) after their first year on the job, and afterward they get an expenses-paid trip to Belgium, where co-founder Jeff Lebesch got the idea for the business on a mountain-biking trip in 1989. Less flashily but more importantly, employees are also offered comprehensive and affordable health insurance—prescription, dental, vision and wellness coverage with no copay—and a matched 401(k) and flexible child care and schedule options. All employees have access to the company books, and to financial literacy training to help them understand them. And they get one paid hour off for every two hours of volunteering in the community (up to a limit, presumably). Since New Belgium is still a business despite all the feel-good rhetoric, I was curious how all these policies (including their strict environmental commitments) affect the bottom line. Wallace told me that they have never done an ROI (return on investment) analysis measuring the exact economic effect of their social and environmental policies, and they don’t necessarily see that as appropriate since standard financial analyses typically only look at relatively short-term and concretely quantifiable impacts. They see the financial payoffs of their policies as much longer-term and harder to quantify, but concrete nonetheless. Low turnover and higher productivity are typical benefits employers note from employees who are treated with dignity and earn a stable and satisfactory living. Wallace mentioned some more indirect benefits. For example, employees are often enthused about coming up with new ideas to save water; some ideas are ultimately implemented to save the company money. She said: We spend a good portion of our waking lives at work, and want to make sure people have a sense of thriving while they’re there. People feel very fulfilled by working for a co that shares their values—they also feel fulfilled by the fact that they can participate actively in that process. We wouldn’t be as successful in the areas of environmental sustainability as we are today if we didn’t have the involvement of all our coworkers. It’s a really collaborative process, one that requires the engagement of everyone from entry to executive level.
  • 66. page 66 She added that: We’re vigilant about our economic health, but our decisions are really based on intuition and investing in people ... we will see the dividends from that. We know we are profitable; and benefits don’t always show directly, they’re not always easy to measure, but our experience proves their worth. We had times when money was tight, when we were involved in large capital investment or had lower-than-expected revenues – and our management team will always consider how can we cut costs. We had employee pieces on the table (for possible cuts) but we never ended up giving them the axe because we define success so broadly that cutting that out wouldn’t look like success to us. I asked Wallace if workers had ever discussed unionizing. Not to her knowledge, she said: I understand unions can be helpful when there’s more anonymity and you don’t know the people making the decisions. Here we’re all very well connected. We know management has our best interests in mind and we have theirs. We all consider ourselves part of the same economic and career unit. You periodically hear such rhetoric from businesses with a socially conscious image—like Whole Foods and Starbucks—and then horror stories begin to trickle out about unionizing campaigns squashed and employees treated badly. So it’s of course always worth taking any employer’s words with a grain of salt. But it appears that in New Belgium’s case the idealistic proclamations may really be true. If so—if a company can actually be profitable and competitive while creating hundreds of jobs in a down economy—that’s something to drink to. April 23, 2012 Frontier Airlines To Offer Colorado Beers Frontier Airlines is asking passengers which Colorado beers to feature each month on its flights. This month’s choice is between Dale’s Pale Ale, Upslope Pale Ale, Colorado Native, or Crabtree Oatmeal Stout. Voting ends May 15 and the winning Colorado brew will be featured onboard starting June 1. Passengers can already drink Fat Tire and Coors Light on Frontier flights.
  • 67. page 67 April 27, 2012 3 New Hoppy Session Beers to Swig this Spring The flowers have started to bloom, love is in the air, and the big boozy beers you enjoyed so much in the cold of winter have started to seem slightly less appealing. 10% ABV barleywines and imperial stouts are getting shoved to the back of your fridge, and your tastebuds yearn for the impending spring and summer seasonals that have just begun to line the shelves at your local bottle shop. Enter the session beer. The yin to the yang of their big bold brethren, session beers are built around the idea of drinkability. That’s about the only part of the style’s definition the beer community can agree on. The quantitative guidelines for what qualifies as a true session beer are hotly contested. The pedantic poindexters can fight their fight while we stick to the following interpretation: session beers are lower-intensity ales, lagers, or in- betweens weighing in at 5% ABV or less. Barstool history suggests that the term “session beer” hails from a time when British drinkers were restricted to just two sets of opening hours at the pub: one at lunchtime, and one in the evening. Lower alcohol beers became the preference to keep drinkers’ wits about them during what was inevitably a mad dash to suck down as much beer as possible during those limited timeframes. Nowadays, amidst the current American craft beer boom, drinkers have come to appreciate flavorful session beers even without wartime restrictions. Similarly embraced by brewers, lower-alcohol craft beer is having a renaissance, and hoppier examples are leading the charge. We’ve picked three recently released examples that we think you’ll love:
  • 68. page 68 Mikkeller Dream Pils Only recently available in the US, Mikkeller’s Dream Pils is a pilsner for hopheads and lager lovers alike. The lager equivalent of a West coast IPA, this beer has minimal dry malt character with a booming hop presence. The brewer recommends drinking this one straight from the bottle on a hot summer day, and at just 4.6% ABV, you can have one with your gardening and lawn mowing and still be comfortable swigging another as you throw some burgers on the grill. A far cry from traditional German or Czech examples, the big, resinous, citrusy aroma of American hops on this pilsner is worth seeking out. 21st Amendment Bitter American 21st Amendment’s Bitter American is not a new beer, having previously existed as a Summer seasonal, but the San Francisco-based brewery recently released this tasty, 4.4% ABV extra pale ale as a year-round offering in six-packs of twelve-ounce cans. Unlike the Dream Pils, malt drives the scent of this beer. Bready aromas from the classic British Golden Promise malt are accentuated by earthy, citrusy hops. Medium-bodied with a pervasive bitterness, this is a unique and delicious ale. New Belgium Shift Pale Lager At 29 IBU, New Belgium’s brand new Shift Pale Lager is the least hoppy of the bunch. Named for the “shift beer” the brewery’s employees are entitled to at the end of their workday, Shift is meant to embody the satisfaction of a job well done. Flavorful and smooth, don’t let the “pale lager” nomenclature mislead you: these ain’t your grandpa’s suds. An aroma of sweet, grainy malt and fruity, resinous hops lead into to a mouthful of flavorful lager. Balanced, refreshing, and flavored with the New Zealand’s en vogue Nelson Sauvin hop, Shift will appeal to the seasoned beer geek and Coors Light convert alike. Available in sixteen- ounce cans, they are perfect for late-spring hikes or beach picnics. And yes, the cans do fit perfectly in your bike’s water bottle holder.
  • 69. May 2012
  • 70. page 70 Six items that have consumers buzzing in the world of beer, wine and spirits as we head into the weekend: 1. North Carolina Sings the Blues: Colorado-based Oskar Blues Brewery has announced they are expanding to North Carolina. The company says it will open a brewing facility and restaurant/music venue in downtown Brevard, NC. The Oskar Blues announcement follows California-based Sierra Nevada Brewing and Colorado- based New Belgium Brewing announcing they will be opening facilities in Asheville, N.C. 2. Bell’s Brewery To Be Sold?: The future ownership of the seventh largest craft brewer in the country is being negotiated. Larry Bell of Michigan-based Bell’s Brewing says he is in negotiations to buy out 11 of 14 current shareholders. Bell is not ruling out a sale of the brewery if a negotiation cannot be reached. May 1, 2012 The Best Beers of 2012 (So Far) | Evan Benn Our online beer correspondent chooses the most exciting new releases of the year. Plus: a few trends to talk about at the bar, from 007 ditching the martini to the social acceptance of beer that kind of tastes like lemonade. Also, a look back at Esquire’s favorite beers of 2011. New Belgium Shift Pale lagers get a bad rap among beer geeks for being boring in the flavor department. They can’t say that about Shift, a brand-new pale lager that comes in 16-ounce cans and has a subtle kick of green-grape flavor from Nelson Sauvin hops. Year-round. Currently available in AR, AZ, CA, CO, DC, GA, IA, ID, IL, IN, KS, MD, MN, MO, MT, NC, ND, NE, NM, NV, OR, SC, SD, TN, TX, VA, WA, WI, WY. May 4, 2012 The Six Pack: Beer Buzz of the Week | Tom Rotunno
  • 71. page 71 3. Bud Light Platinum Starts Strong: Anheuser Busch-InBev [BUD 83.8024 -1.4076 (-1.65%) ] says U.S. beer shipments rose for the first time in three years, up one percent in the first quarter. Driving much of the increase? Bud Light Platinum, which the company called “the most successful brand launch in the U.S. alcohol industry since 2005, reaching a market share of 1.4 percent.” 4. Dos Equis Takes to the Streets for Cinco De Mayo: The fastest growing premium Mexican beer in the U.S. is rolling out six “Feast of the Brave” taco trucks in six U.S. cities in honor of Cinco de Mayo. The trucks will be serving free tacos with ingredients ranging from pig ear, chicken gizzard and iguana to alligator, crickets and hog stomach. Each taco comes with “bravery points,” pitting the cities in a contest “for bravest palate.” According to Nielsen, the Dos Equis franchise (Dos Equis Lager and Dos Equis Amber) is up 24.4 percent the last month. 5. Can Beer and Wine Save the U.S. Postal Service?: The U.S. Postal is desperate to save money and generate revenue. One of the ideas on the table? Allow it to ship beer and wine, which it has not been allowed to do since before prohibition. “With the onslaught of e-commerce, as long as [beer and wine] ship legally in terms of states that we’re allowed to ship, I think you’re going to see it take off,” Postmaster General Patrick Donahoe recently told 6. Boston Beer Off to a Booming Start, but Warns on Future: Boston Beer [SAM 106.84 1.09 (+1.03%) ], the largest craft brewer reported increased earnings of 89 percent in the first quarter driven largely by its seasonal beer offering and its Twisted Tea brands. But the company also expressed concern about rising fuel costs, which could impact shipping, packaging and other brewery expenses, but said it was still too early to determine how it would impact the rest of the year. “Got craft beer?” The phrase may seem like a laughable spoof of the famous “got milk?” campaign but not long ago the need for a similar style campaign was being discussed in craft beer circles. “Years ago we debated on the (Brewers Association) PR and Marketing Committee if we needed a ‘got milk?’-type campaign, if we needed to be on TV or billboards talking about craft beer,” Steve Hindy, Brooklyn Brewery’s co-founder and president, recently told a group assembled at the Brewers Association Craft Brewers Conference. “I began to realize that’s crazy, that’s not us.” It turns out they didn’t need one. The media landscape was changing and helping the upstart brands get the word out. The power of the Internet had a much more valuable and lasting impact than any billboard or TV spot could hope to capture. “Google is a research tool now for all journalists,” Hindy said. “It’s where you start out and it’s helping companies like ours. A simple, honest story is a very, very powerful tool and we could afford to tell our story (to journalists) and have it archived on Google.” May 21, 2012 Building a Beer Brand, One ‘Like’ at a Time | Tom Rotunno
  • 72. page 72 Now, with social media sites like Facebook [FB 21.17 -0.7725 (-3.52%) ] and Twitter dominating the online landscape, brewers with limited budgets still have a way to actively tell their story. It’s given craft brewers a cost-effective way to engage consumers. “It’s a great way to build connections and people say it’s something you can do for free, but your time is not free and it takes a lot of time and effort to do it right,” said Kim Jordan, co-founder and CEO of New Belgium. Jordan also spoke at the Craft Brewers Conference. “It’s best not to get started unless you’re going to put a dogged focus on it.” That dogged focus has paid off for New Belgium with nearly 250,000 “likes” on its main Facebook page and more than 450,000 “likes” across all of its Facebook pages. It recently told Ad Age that its Facebook fans are responsible for $50.7 million in yearly sales — a nice return on the approximately $235,000 the company says it spent on social media last year. “It’s good luck the way the media has developed in the last 20 years,” Hindy said. “I think it’s really played into our hands. Craft brewers are really working miracles with the marketing of these brands and social media has come at a perfect time for us.” Hindy says it’s helped level the playing field. “The big guys are burdened with all the big-guy kind of attributes that they have to carry around and I think they find it kind of difficult to maneuver these little tributaries of media that you have to work through now.” Heineken Crafts Winning Social Strategy While smaller beer brands may be more nimble, one global brewer who has managed to successfully navigate the social media waters is Heineken. With more than 6.8 million “likes” on its main Facebook account, it has the largest worldwide fan base of any beer brand on the platform. On Twitter, Heineken routinely has the highest share of voice based on average mentions when measured against other major beer brands (Bud Light, Budweiser, Coors Light, Corona, Dos Equis, Stella Artois, Miller Light), including more than 100,000 mentions of Heineken in the month of February alone. “We are a big brand and the challenge is to make sure we keep our message consistent and clear to consumers,” Olga Osminkina, senior brand director of Heineken Lager told CNBC. “There is so much opportunity to engage and to have a conversation and it’s not a one way street like when you are on TV.” Heineken sees the space as an opportunity to connect with Millennials, the category of about 80 million consumers born between 1980 and 1995, a group which the company expects will make up 70 percent of the growth in the beer category over the next ten years. “What we recognize about Millennials is that online is the No. 2 channel of where they spend their time each week, after TV,” Osminkina said. “There is more and more screen interaction, so when someone watches TV they are often online at the same time, so we make sure that our campaign reflects their lifestyles.” It’s a strategy that’s paid off with the brand showing explosive growth on its social media platforms in the last year, growing its Facebook following in the United States tenfold in 2011 alone. Now that they’ve generated significant reach with their fan base, the challenge becomes keeping those fans engaged and making them feel like part of a community.
  • 73. page 73 “We don’t want people to leave us behind by just pressing Like. That’s not the end, that’s the beginning,” Osminkina said. “One of the No. 1 drivers of conversation in the beverage industry is relevancy, and the idea that ‘this brand speaks to me’ and that all starts with a dialogue with the consumer.” Heineken expects it will spend 15 percent of its marketing budget on social media in order to help keep the conversation and, ultimately, the beer flowing. But while the budget size may be larger than most, the goal is the same: the opportunity to have your story connect with consumers. “One of the things we learned was that the Heineken consumer forgets what Heineken’s backstory is and the richness of tradition behind Heineken,” she said. “We realized that people want to know our story, so we want to give them more information about what is really a global icon.” This weekend and next are packed with beer parties -- Cinco de Mayo, Microfest and Pigs & Pints this weekend, followed by Beer Fest and Urban Chestnut Maifest -- but be sure to save some energy. May 14-20 is American Craft Beer Week, and there will be plenty of opportunities to celebrate in St. Louis. Here’s what’s coming up for that week. Remember to keep an eye on our ever-growing list of May and June beer events. May 18:• New Belgium Clips of Faith, Forest Park World’s Fair Pavilion. 7:30 p.m. Free. New Belgium will kick off this summer’s 18-city Clips of Faith tour in St. Louis, screening short films shot by fans of the brewery. The event is free, people can bring their own food, beer costs $1.25 for a 3-ounce pour, and proceeds benefit Missouri Bicycle and Pedestrian Federation. May 18-19:• Maifest, International Tap House (161 Long Road) in Chesterfield. 4-11:30 p.m. May 18; noon-11:30 p.m. May 19. $5. German-style beers, including bocks from Urban Chestnut and The Civil Life, will be the focus of iTap’s fourth annual Maifest, a two-day celebration under a tent outside. Live music, brats and Bavarian-style pretzels, and a bags tournament should help keep things festive. May 19:• Missouri Brewfest, West Port Plaza. Noon-5 p.m. $20. At least a dozen St. Louis-area breweries will be pouring at this annual event that benefits St. Louis-based Friends of Kids with Cancer. Attendees will receive a commemorative pilsner glass and will be able to vote in the popular Fan Favorite Beer contest. May 19:• Whale of a Time, Six Row Brewing Co. (3690 Forest Park Avenue). Noon-4 p.m. $30-$35. About a dozen local breweries will pour samples of their beers at this festival, held outside (weather permitting) and in Six Row’s new expansion space adjacent to the brewpub. Click here for tickets. Also, Six Row has special beer releases planned every day of Craft Beer Week, including Honey Weizen brewed with fresh strawberries and Centennial Rye spiked with fresh ginger. Check the brewery’s blog for details. May 4, 2012 Next batch of beer events fall during Craft Beer Week | Evan Benn
  • 74. page 74 May 8, 2012 The Top 10 Canned Beers of 2012 | Scott Yorko The aluminum container was once the domain of brews just as often encountered in red plastic cups. And while early craft outfits flocked exclusively to bottles, fearing a metallic taste, they’ve finally gotten over it. (Aluminum offers better light protection and, of course, won’t shatter on a rafting trip.) For our survey of the can-scape, we sampled more than 100 brands. These were the best. New Belgium Shift Pale Lager Fort Collins, Colorado A light lager with plenty of body, thanks to a newly hybridized hops from New Zealand. Crack one after your shift ends. 5 percent; $9 for four In late summer 2011, Boise first-grade teacher Matt Monette made a last-second decision that puzzled his friends, his wife and even himself: to give up his car at the New Belgium Tour de Fat in exchange for a new bicycle that he pledged to use in its place for a full year. “I think [my wife] thought it was nuts that we did it with a three-week-old baby,” Monette said. “I got to be honest. I wasn’t sure we were going to be able to do it all year long.” But three-quarters of the way through his year pledge, Monette is singing a different tune. “It’s going great,” said Monette. “I was a little nervous going through the winter months. But it ended up being pretty mild.” May 9, 2012 BW Bike Issue: One Year Later | Tom Rotunno
  • 75. page 75 To fulfill his pledge, Monette commuted about five miles to and from work each way, something he said was much easier than he thought it would be. “Once I started biking, I realized you can bike anywhere,” said Monette. “It just became that first choice instead of an afterthought.” Monette occasionally used the bus or car pooled because of scheduling issues with the new baby. He also didn’t much relish the days that he woke up when it was dark and 19 degrees outside. But Monette is still glad he made the switch. “It’s been a surprisingly good fit for us,” Monette said. “If we could make it through one year, no reason we can’t get through another. But Monette said that doesn’t mean it’s for everyone. “You have to make sure you’re not setting yourself up for failure,” he said. And get some good weather gear. But for Monette: “I’m healthier. We’re spending less. We’re polluting less. I have no regrets. I’m so happy I did it.” The calendar has yet to turn to summer, but details are starting to trickle out about the upcoming crop of fall seasonal craft beers. Among them will be a new autumn offering from New Belgium Brewing that will introduce many drinkers to a relatively new hop variety out of Washington’s Yakima Valley. The new beer, Red Hoptober, will replace former fall seasonal Hoptober, a crisp-drinking American blond ale that had a sturdier malt backbone than a lot of beers featuring the word “hop.” The distinguishing feature of Red Hoptober: El Dorado hops, first released in the fall of 2010 by CLS Farms, a family owned and operated farm on the cooler, northern end of Washington state’s Yakima Valley. May 17, 2012 New Belgium Brewing to introduce new fall seasonal, Red Hoptober | Eric Gorski
  • 76. page 76 The calendar has yet to turn to summer, but details are starting to trickle out about the upcoming crop of fall seasonal craft beers. Among them will be a new autumn offering from New Belgium Brewing that will introduce many drinkers to a relatively new hop variety out of Washington’s Yakima Valley. The new beer, Red Hoptober, will replace former fall seasonal Hoptober, a crisp-drinking American blond ale that had a sturdier malt backbone than a lot of beers featuring the word “hop.” The distinguishing feature of Red Hoptober: El Dorado hops, first released in the fall of 2010 by CLS Farms, a family owned and operated farm on the cooler, northern end of Washington state’s Yakima Valley. Lindsay Guerdrum, who has the enviable title of sensory analyst at New Belgium, said the hops are dominated by fruity characteristics such as tropical fruit, pear and watermelon. “Our hop guy here (that’s Christian Holbrook, brewing material manager) describes them as being citrusy, watermelon and bubblegum,” she said in an email. The CLS Farms Website lists a half-dozen craft breweries that have purchased the hops: New Belgium, Firestone Walker of Paso Robles, Calif., Flying Dog Brewery of Frederick, Md. (formerly of Colorado), Toppling Goliath Brewery in Decorah, Iowa, Portsmouth Brewery in Portsmouth, N.H., and Blue Monkey Brewing in Nottingham, England. Esquire Magazine proclaimed Flying Dog’s imperial IPA single-hopped with El Dorado hops one of the best beers of 2012 so far. The magazine also listed Odell’s Shenanigans (brewed with the wild yeast Brettanomyces), the Oskar Blues-Sun King Belgian-style ale collaboration Chaka and New Belgium’s Shift. (We clicked past a half- dozen ads for the documentary “Mansome” in a never-ending slideshow to glean this). Red Hoptober (6 percent ABV, 45 IBU) also includes Centennial and Cascade hops offering hints of citrus, and a backbone of caramel malt and roasted barley, according to the sell sheet for the new beer. The beer will be available August through October, said brewery spokesman Bryan Simpson.
  • 77. page 77 May 20, 2012 Latin Touch | Zak Stambor Page through a cookbook like Diana Kennedy’s “The Cuisines of Mexico” or watch Rick Bayless on “Mexico One Plate at a Time” and you’ll quickly notice that many of the recipes feature bounds of ingredients that, when combined, add up to that nebulous phrase “depth of flavor.” When Kennedy first wrote “The Cuisines of Mexico” in 1972, Latin foods were exotic, strange even. Yet a little more than two decades later, Latin flavors were mainstream. So mainstream, in fact, that George Costanza and Jerry Seinfeld discussed how and why salsa had become the most common condiment in the U.S. on “Seinfeld.” Because Latin flavors are complex, yet familiar, it isn’t surprising that suddenly a number of breweries are looking to the cuisine for inspiration, says Randy Mosher, creative director of 5 Rabbit Cerveceria, a Chicago- based brewery that exclusively produces beers featuring ingredients common to Latin cuisine like ancho chilies, piloncillo sugar and passion fruit. “We have a generation of people with easy access to Mexican food and cuisine,” he says. “It is kind of widespread, so as people seek to make more distinctive beers it is only natural that those flavors would pop up.” For instance, 5 Rabbit’s witbier, called 5 Lizard, features coriander, which is typical to the style. But it also features a slew of other spices and passion fruit, which gives the beer a slightly tangy, spicy flavor. Both New Belgium and New Holland recently released beers inspired by mole poblano, the thick, rich, chocolate-tinged sauce native to Puebla, Mexico. The sauce is undoubtedly complex, with Kennedy’s recipe for it featuring more than 20 ingredients, including three kinds of chilies (mulato, ancho and pasilla), four seeds (pumpkin, anise, coriander and sesame), cloves, peppercorns, tomatillos and almonds. New Belgium’s beer aimed to bring the sauce’s complexity to a beer, yet with fewer ingredients. “The basic concept is complex — marrying the flavors of chocolate, which is complex on its own, with chili peppers,” says Grady Hull, New Belgium assistant brewmaster. The turn to Latin flavors for inspiration seems likely to continue because they offer brewers new ideas, he says. “The whole craft industry is looking for something new and fresh,” Hull says. “IPAs have been done; stouts have been done. So it makes sense that we’re looking to foods we know and like to explore new flavor combinations.”
  • 78. page 78 Try it 5 Rabbit’s 5 Lizard: A cloudy yellow beer with coriander and citrus aroma and a sweet, grassy flavor with bright citrus notes. New Belgium Cocoa Mole: A ruby-colored beer with an extremely complex aroma that brings to mind chocolate, cinnamon and chilies. That smell carries over to the beer’s flavor, which has a sweet chocolate flavor that melds with spicy notes, particularly in the finish. New Holland El Mole Ocho: A mahogany-hued beer with a distinct spicy and smoky chili aroma and a rich, creamy, chocolaty flavor with a hint of fresh chilies. May 21, 2012 The Really Big Guide Of Small Business Success Tips | Lydia Dishman In business, size does matter, especially if that size is small. Independent businesses with fewer than 500 employees represent 99.7% of all employer firms, according to the SBA’s Office of Advocacy. They employ about half of all private sector employees, which make up about 43% of the country’s private payroll. And more than half are based out of an owner’s home. Incidentally, don’t knock the domicile as a business incubator. After all, that’s where Apple, Hershey’s, Mary Kay Cosmetics, and Ford started. With numbers like that, it’s not hard to see why small businesses are often called the “backbone” of the U.S. economy. But did you know that these “little” companies are also responsible for hiring 43% of high- tech workers and produce 16.5 times more patents per employee than large firms? Or that small business accounted for 65% of the 15 million new jobs created between 1993 and 2009? No wonder President Obama is leaning on Congress to pass legislation that would give income tax credits and allow deductions on the full value of investments made this year. Staggering stats aside, there are plenty of great ideas that don’t ever make it off the table or shutter just beyond the starting gate. Bureau of Labor Statistics data indicates that only about half of small business survive past the five-year mark.
  • 79. page 79 So in the spirit of helping more startups and growing enterprises succeed, Fast Company is kicking off National Small Business Week with a compendium of wisdom we’ve gleaned over the years. Take a Risk Though his signature style is rife with cynical wit and wry wisdom, novelist Mark Twain offered this tidbit which is helpful for anyone pondering the leap to entrepreneurism: “Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” Kim Jordan, cofounder of New Belgium Brewing Company, says taking the plunge is fine--after you’ve assessed the market. Is Your Idea Good Enough? Adam Goldstein, the 22-year-old founder of Hipmunk’s online air travel booking platform, boldly claimed he was out to build the best travel site on the web. “And by ‘best,’ I mean the site that helps people find what they’re looking for with a minimum of agony.” Goldstein had a simple litmus test for launching: “The way that I knew it was good enough to build a company around was that it was built around a problem that I actually had.” And If It Isn’t, Can You Pivot? When airlines started cutting commissions, Hipmunk fearlessly took a hard turn toward hotels. All this iterating happened in just two years. That’s the small business advantage, says Bonin Bough, global head of digital at PepsiCo. “Their ability to launch a product, rapid prototyping, understanding whether it is working or not, and then move directions, but realize they have a great core asset. And so they are not afraid to fail and they are not afraid to change.” Ditch the Strategic Plan To stay nimble (and use it as a competitive advantage), Kaihan Krippendorff says new businesses in growth mode need to move away from strategic planning and concentrate on strategic thinking. There isn’t enough time or resources for such a small payoff. “This doesn’t mean small-growth companies should fly blind. It means they should adopt an adaptive opportunistic approach to strategy.
  • 80. page 80 They should plan in the hallway, not the boardroom.” Focus on What Matters Instead of buying a computer to track sales, Jim Koch, founder of Sam Adams Brewing Company, learned it was smarter to spend time making sales calls so he’d have something to track. In an interview with Shawn Parr, Koch said, “When you start a business, you have to do everything and it’s important to focus on the activities that provide the best return on time invested. Yes, our bookkeeping was a mess in our first year, but I decided that if we failed, the IRS wouldn’t care about us, and if we succeeded, we would be able to afford lawyers and accountants to straighten things out. So we focused on the things that did matter: making great beer and working hard to sell it.” Tap the Wisdom (and Funds) of the Crowd Platforms such as Kickstarter and Indiegogo have made it possible for small businesses to raise capital for their ideas. They are especially helpful for first-time entrepreneurs who don’t have a track record, professional network, or collateral to get a traditional bank loan or attract venture capital or angel investments. But crowdfunding isn’t free money, warns Eric Migicovsky, founder of Pebble. The concept watch that talks to your smartphone raised a record $10.2 million in 30 days, but Migicovsky explains that the company’s success was four years in the making and during that time, he learned some important lessons. Namely, that entrepreneurs need to be wary of “windfalls” and be sure to factor in taxes, cuts for the platform (Kickstarter takes 5%), manufacturing costs, fulfillment and shipping costs, and attorney’s fees and business licensing fees, which vary by city and state. Stick to Your Principles Now that he’s led Facebook through a successful IPO, Mark Zuckerberg’s leadership skills are going to be under closer scrutiny than ever. So far, though, the boy CEO, whose mammoth company started in a dorm room, has demonstrated nearly a decade of unwavering dedication to his overall personal philosophy, which is not just about making money. Don’t Be Afraid to Fail Ziad Dalal is currently at the helm of Nestle Toll House Cafe By Chip, but the founder of the global dessert franchise had to rise from the ashes of a previous failure. His smoothie chain Frullati got caught in the real estate crash of 1987. “I lost my shirt. I was too young and too stupid,” he confesses. Leveraging the two remaining locations and a lot of sweat equity, Dalal eventually created the Nestle Toll House Cafe concept. “When I was young my dad used to tell me a story about Napoleon burning his ships so his men couldn’t retreat from the enemy. They won. I have nowhere to go but realize my goal to be the premier global dessert cafe. I want to make history and I think we can do it.” Think You Don’t Need a Website? Think Again Even if the competition is bigger, small businesses shouldn’t be afraid to use available resources to grab market share. That starts with a web presence. Almost all consumers (97%) check the web before buying a product or service, according to a BIA/Kelsey study. So get online to get noticed. That’s particularly easy thanks to search giant Google’s initiative to go after small businesses websites that are just as slick as the big guys. Good Things Come to Those Who Wait Even Steve Jobs started small (think his garage) but he understood the value of perseverance. He likened building a company to a marathon, rather than a sprint. “To do anything of magnitude takes at least five years, more likely seven or eight.”
  • 81. page 81 Keep on Truckin’ Not everything Thomas Edison invented turned into gold (or light, or phonographs, etc.). Concepts like concrete didn’t take off because of the expense. But Edison’s company was eventually called to build Yankee Stadium. His words of encouragement to those ready to throw in the towel (or the balance sheet): “Many of life’s failures are people who did not realize how close they were to success when they gave up.” May 25, 2012 New Belgium beers on The TODAY Show New Belgium’s Somersault and Blue Paddle beers were featured on a segment about drinks Memorial Day festivities. Full video available on the CD at the back of this clipbook.
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  • 84. page 84 June 1, 2012 Fort Fun | Emily Hutto
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  • 91. page 91 Six items that have consumers buzzing in the world of beer, wine and spirits as we head into the weekend. 1. Wisconsin Craft Brewer Finds Success with Viral Video: Marketing budgets are tight for smaller craft brewers, but Wisconsin-based Stevens Point Brewery found success with a viral video that had the craft beer world buzzing this week. Titled “The End or The Beginning,” the video shows a couple navigating an apocalyptic scene to reach each other, where they embrace and share a Point Brewery Black Ale. The dark, cinema style video is not something typically seen in the craft beer segment and managed to capture consumers attention with more than 13,000 views this week. For more on the creative team behind the video visit 2. New Belgium Brewing Wants Fans to “Enjoy the Ride”: New Belgium Brewing, the makers of Fat Tire Amber Ale, is kicking off the summer season by making its iconic bicycle the center of its advertising campaign. The brewery is asking its fans to tell their stories about their passion for the company’s signature beer and/or bike. The best ones will be used on product packaging, in store marketing displays and on the company’s website and social media platforms. As part of the campaign New Belgium will be giving away a total of 2,500 Fat Tire cruiser bikes. 3. East Coast Brewery Gets a Helping Hand From West Coast Winery: One of the major challenges for craft brewers is distribution. Now a New England brewery is turning to a California winery to help expand its presence on the other side of the country. Portland, Maine based Shipyard Brewing Company has reached a deal with Los Olivos, Calif.-based Fess Parker Winery to market Shipyard beers to restaurants and stores throughout California. Shipyard, which sold about 40,000 cases in California last year, is hoping to increase sales in California by 25 percent. 4. Dr. Ruth Enters Wine Business: Celebrity endorsements are one of the hottest trends in the wine business. Now sex therapist Dr. Ruth Westheimer is entering the field, with Vin d’Amour, a low-alcohol wine (6 percent by volume). With about half the alcohol of typical wine, Dr. Ruth says the idea is to help put couples in a romantic mood, without getting them overly drunk. The wines, a California Chardonnay, Cabernet Sauvignon and white Zinfandel, will be priced from $8 to $10 and feature the likeness of Dr. Ruth on the label. 5. Flash Sale Wine Sites Maturing: The recent economic downturn has led many consumers to seek out cheaper wines. For many wineries it’s created a surplus of wine as consumers cut back on their purchases. The combination has given rise to a number of online wine retailers looking to bridge the gap between wine drinker and winery, typically by offering a large discount on a particular wine but only for a short time. June 1, 2012 The Six Pack: Beer Buzz of the Week | Tom Rotunno
  • 92. page 92 As consumer shopping preferences have been influenced by the success of discount sites like Groupon [GRPN 3.76 -0.23 (-5.76%)], these so called flash-deal wine sites look like they are here to stay and venture capitalists are stepping up to back these sites in the hopes of capturing a piece of the $32 billion U.S. wine market. 6. Gobi Desert Winery Hopes to Cash in on Chinese Wine Boom: Wine consumption in China has seen a rapid rise in recent years, so much so that China is now the world’s fifth-largest consumer of wine. Much of that wine is imported from France and the U.S. But the growth is fueling the desire for more home grown wine and one China-based winery thinks it has just the right spot, the Gobi desert. Chateau Hansen Winery first began making wine in the Gobi desert in the 1980’s and says its revenues nearly doubled from 2010 to 2011. The winery expects sales to double again in 2012, but the going isn’t easy in the Gobi, where the harsh winter cold requires the grapevines to be buried under the sand for protection. June 22, 2012 The Six Pack: Beer Buzz of the Week | Tom Rotunno Six items that have consumers buzzing in the world of beer, wine and spirits as we head into the weekend. 1. Anheuser-Busch Getting Ready to Take Flight?: Is an LGA lager in the future for the New York Area? Anheuser-Busch has filed trademark applications for 42 airport codes, including LGA, JFK, ORD, LAX and DFW. Last year, AB filed trademark applications for 15 area codes. The brewer is no a stranger to beers named for a city’s local data. One of the most popular beers in the AB-I-owned Goose Island Brewing portfolio is 312 Urban Wheat Ale, “312” being the area code of the brewery’s home in Chicago. 2. Heineken Bringing Indio To the U.S.: Heineken USA, already the exclusive U.S. importer for Mexican beer brands including Tecate, Tecate Light, Dos Equis, and Sol is adding another import to its portfolio. The global brewer is expanding with Indio, a Mexican dark beer brewed and sold in Mexico since 1893. The beer will only be available in seven markets in California and Texas. Indio will be marketed towards Hispanic men aged 21 years to 26 years old and is part of Heineken’s attempt to reach an estimated five million “multicultural millennial consumers.” 3. New Belgium Hits the Slopes: The craft beer brand best known for its bicycle is strapping on skis. New Belgium Brewing, the third largest craft brewer in the U.S., is teaming with The Westin Snomass Resort in Colorado to open a slope side bar and eatery. Named after its popular Ranger IPA, the New Belgium Ranger Station will offer Colorado craft beers just steps from the ski slopes. As part of the deal, the renovated Wildwood Snowmass hotel will also have a New Belgium-themed establishment, with 10 of the Fort Collins- based brewer’s beers on tap, including its flagship Fat Tire Amber Ale. Both establishments will be open for the 2012/2013 winter ski season. 4. Dogfish Head Creates A “House Party In A Box”: Delaware-based Dogfish Head Craft Brewery is famous for its unique collaborations. Now they’ve joined together with hip hop artist Dan The Automater of Deltron 3030 to create a “House Party in a Box.” The brewery is packaging a six-pack of 750 millileter bottles of its Positive Contact beer/cider hybrid with a vinyl record with tunes from Deltron 3030. Also included are beer-inspired recipes from well-known chefs like Mario Batali.
  • 93. page 93 5. Jim Nantz Finds A Calling in the Wine Business: Known to sports fans around the world as a live commentator on everything from the Masters to the Super Bowl, Jim Nantz has made his living calling the action in the biggest sporting events. Now, Nantz is partnering with Peter Deutsch, a leader in the wine industry, to roll out The Calling, a Sonama-based wine brand. The Deutsch Nantz Alliance expects to bring its first wine to the market in June. 6. Diageo Markets Bushmills to a Younger Crowd: The push to capture the attention of millennial consumers is one of the hottest trends in the alcohol space right now and to that end Diageo [DEO 115.20 -0.94 (-0.81%)] is marketing one of it its oldest brands to the this young audience. The spirits giant is launching a global website for the Bushmills brand and will be partnering with celebrities like electro-funk producers Chromeo and folk band Bon Iver on collaborations designed to help the brand reach a younger audience.
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  • 95. page 95 June 1, 2012 New Belgium’s Bike and Bee Festival Comes to Yards Park | Monica Boland
  • 96. page 96 June 6, 2012 Beer of the month | Josh Noel What it is: A sour beer that is more than just a “sour beer.” Tart Lychee is a brain-twisting combination of 56 percent sour ale aged in oak barrels and 44 percent ale brewed with lychee litchi — a sweet Asian fruit that is popular with chefs in recent years — and cinnamon sticks. It’s also a relatively robust 7.5 percent alcohol. This is a member of New Belgium’s Lips of Faith series of experimental beers, which means it’s a limited release. Tart Lychee should be around until July. In the bottle: This hazy, dark golden brew rises up tart in the nose, followed by a little ripe fruit and some cinnamon heat. But Tart Lychee is surprisingly balanced. It indeed begins sour, but then segues into an oaky-fruity finish capped off by a little welcome earthy funk. More weighty than crisp, this beer has a body that’s thicker and more complex than many sour beers. Let it warm up a bit, and the complexity comes out even further. Its moderate sourness and intricate balance make it a worthy sour beer for nonsour drinkers. Drink it with: A succulent lighter meat, like pork — especially a not-too-saucy pulled pork sandwich. Where to buy: New Belgium gets wide distribution, so 22-ounce bottles are available at many finer liquor stores.
  • 97. page 97 Brand: New Belgiun Brewing Somersault Why You Want It: It’s hot out, and it’s time to put back some brewskies. Summer ales, in particular. New Belgium’s Somersault is made with sweet malts and has a light, bread-like smell (we promise this is a good thing). It’s got a light, peppery finish and a blonde cloudiness. This fruity, apricot beer is best paired it with fish, salad, and spicy Mexican food. You know, summery stuff. Duh. June 8, 2012 Buzz of the Day: New Belgium Brewing Somersault New Belgium Brewing began more than two decades ago with a bike ride. In 1989, founder Jeff Lebesch rode his mountain bike through Belgium, brewery by brewery. It was on that trip that New Belgium’s popular Fat Tire Amber Ale was conceived. June 18, 2012 New Belgium Brewing: Culture of Sustainability — CareerBliss on Culture | Ingrid Mitchell
  • 98. page 98 Today, New Belgium Brewing, established in 1991, is one of the largest craft brewers in the U.S. The award-winning company — named one of the 50 best places to work in 2008 by Outside Magazine – has a culture based on family, fun, giving back and being eco-friendly. In fact, New Belgium switched to wind power in 1998; uses energy efficient brewing techniques (including utilizing brewing byproducts); and has handed out more than $5 million in grants to nonprofits. “We take great pride in serving as a business role model through our culture, how we operate as a company and our commitment to the environment and nonprofits,” says HR Director Jenny Briggs. “We are devoted to making New Belgium a place where co-workers enjoy what they do, feel empowered to do great work and make a difference not only for our company, but their community.” Here’s what New Belgium Brewing told CareerBliss about its culture: One of New Belgium Brewing’s published core values is Having Fun, which translates in a variety of ways throughout the organization. On a coworker’s first anniversary, he or she receives a brand new cruiser bike, which symbolizes many things that New Belgium stands for, not the least of which are fun and sustainability. At the same time, they become eligible for ownership of the company and are able to participate in a leading- edge Employee Stock Ownership Plan (ESOP). After five years with the brewery, co-workers take a group trip to Belgium, where they have the opportunity to learn about and enjoy Belgian beers and culture. The Coolest Things About Working at New Belgium New Belgium coworkers enjoy open-book management, a policy of fiscal transparency throughout the company. Owner and CEO Kim Jordan believes that giving employees ownership and that opening the books encourages a community of trust and mutual responsibility. Outside Magazine has named New Belgium a “Best Place to Work” and the Wall Street Journal gave New Belgium the “Winning Workplace’s Top Small Workplaces of the Year” award. In addition to a commitment to employees, New Belgium is also a member of 1% For the Planet, which means that, through donations and fund-raisers, 1 percent of New Belgium’s revenue goes to environmental nonprofits. Co-workers from across the brewery are invited to join the philanthropy committee, which reviews charitable opportunities and awards funding. Add to that a free shift beer, an open door policy toward pets, an indoor swirly slide, on-site recycling much more for all coworkers and you’ve got a sustainable culture with tremendous retention.
  • 99. page 99 A Career at New Belgium Brewing New Belgium fosters an environment where coworkers are encouraged to bring their best selves every day. As employee owners, there is an emphasis on thinking and acting like an owner. This speaks to the rights and responsibilities of ownership and creates an environment where everyone feels engaged and is operating at a very high level, no matter what their day job might be. Also, free beer. There is no typical New Belgium coworker but there are cultural ties that unite. Most if not all coworkers subscribe to the idea of creating a world-class beer in an environmentally-friendly fashion. We strive to brew beers that are unique and interesting while fine-tuning our process to minimize impact. We are cyclists, poets, musicians, cowboys, Moms and Dads, families and friends. We have a relaxed, laid-back culture where people are able to get their work done in an environment that fosters creativity and sharing. Our office spaces are open, so that ideas are easily shared and collaboration can happen spontaneously. The Benefits and Perks of Working at New Belgium Brewing New Belgium believes in fitting folly into the day and offers onsite yoga, a volleyball court, climbing wall, indoor slide, foosball table and ping-pong. To honor the commitment of its co-workers, a New Belgium cruiser bike is awarded to co-workers on their first anniversary of employment. After five years of working with the company, co-workers enjoy an all-expense paid pilgrimage to Belgium to learn more about Belgian beer culture. New Belgium also matches volunteer hours by offering one hour of paid time off for every two hours spent volunteering. What Belgium Brewing Employees Have to Say “New Belgium taught me how to read a spreadsheet as an employee- owner and understand finance in a much better way. As a result, I was able to better understand my personal finances and purchase my first home.” – Doug Miller, warehouse “I love the fact that I have flexibility in my schedule and that I feel great creative freedom in my work.” – Jodi Taylor, art director “When I walk into work each morning I know that I am expected to bring my best effort and that I’ll be set up for success. Every one of my co-workers has my back as I have theirs and that makes you rise to the occasion every single day.” – Bryan Simpson, marketing Recognitions WorldBlu list of Most Democratic Workplaces™ 2011 League of American Bicyclists Platinum Bicycle-Friendly Business Award Outside Magazine’s Best Places to Work EPA’s Green Power Award
  • 100. page 100 Fort Collins-based New Belgium Brewing, which has long been known for its association with cycling, is making a play for one of Coloradans’ other favorite pastimes: skiing. The Aspen Times on Sunday reported that New Belgium plans to open a slopeside pub (it doesn’t appear that they will brew on premises, hence it’s not a “brew pub”) in Snowmass this winter. With a mix of Colorado craft beers, 10 New Belgium brews on tap and food, the “Ranger Station” will fill a niche in the Snowmass/Aspen area. “This project is a great opportunity to bring something new to an already vibrant Snowmass scene,” said New Belgium branding director Josh Holmstrom in a prepared statement. “As a Colorado brewer with deep Colorado roots, you want to contribute to the lifestyle and cultural experiences that make our state a world-class destination. Snowmass epitomizes that in the very best of ways.” June 18, 2012 New Belgium Brewing makes a play for the slopes with Snowmass pub | Curtis Hubbard June 23, 2012 Beer, bikes blend in Durham benefit event New Belgium’s Tour de Fat event was on the 6 p.m. and 7 p.m. newscasts for its Durham stop. The story also highlighted the Asheville brewery. Full video available on the CD at the back of this clipbook.
  • 101. page 101 June 23, 2012 Tour de Fat hits Durham New Belgium’s Tour de Fat event was on the 6 p.m. and 11 p.m. newscasts for its Durham stop. The event’s car-for-bike swapper was mentioned too. Full video available on the CD at the back of this clipbook.
  • 102. July 2012
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  • 104. page 104 July 1, 2012 Picture Perfect | Emily Furia
  • 105. page 105 July 1, 2012 America’s Best Bike Cities | Ian Dille
  • 106. page 106 July 2, 2012 25 Beers To Drink On The 4th Of July | Joshua M. Berstein We are big fans of blowing things up. For us, the Fourth of July is like Hanukkah and Christmas rolled into a giant ball — one that’s sent hurtling into the sky to explode in a shower of sparks and color. The only thing that will make celebrating blow-up day any better? These 25 beers to pull from your fridge or cooler. 1. Full Sail Brewing Company: Chris’s Summer Delight Berliner Weiss The Oregon brewery’s latest Brewer’s Share release is a hot-weather godsend. The unfiltered German- style ale is made with 50 percent wheat and a little bit of lactic acid that imparts an appealing tartness. I approve. 2. Avery Brewing: Joe’s Premium American Pilsner This is not your average Joe. It drinks prickly and crisp, with a light body, lingering hop bite and serious thirst- quenching skills. 3. Harpoon: Bohemian Pilsner A six-week stint in the fermentation tanks helps smooth out Harpoon’s limited-edition Bohemian Pilsner and provide a finish as snappy as carrot sticks. 4. Oskar Blues: Mama’s Little Yella Pils Low in alcohol, all-malt Little Yella is big in taste, with a scent of squeezed citrus mingling with spicy, tingling hops and just-baked bread. 5. Fort George Brewery + Public House: 1811 Lager Based in Astoria, Oregon, this excellent brewery offers numerous terrific tall boys, including the brisk, hella hoppy 1811 Lager.
  • 107. page 107 6. Victory Brewing Company: Prima Pils The strikingly effervescent pilsner is gobsmacked with whole-flower European hops, resulting in a snappy and spicy beer with serious bite. It drinks dry and concludes with a gently sweet aftertaste. 7. Deschutes Brewery: Chainbreaker White IPA Though the beer is named after a rugged mountain-bike race in central Oregon, Chainbreaker is a smooth journey across a landscape of citrus, sweet orange peel and coriander. 8. Pretty Things Beer & Ale Project: ¡Magnifico! My favorite husband-and-wife beer magicians hit another home run with ¡Magnifico!, a wee 3.4 percent ABV ale with an earthy complexity, sharp carbonation, and an appealing bitterness. 9. Three Floyds: Gumballhead The crisp, refreshing brew is made with heaps of red wheat and plenty of Amarillo hops. Their fragrant, citrusy notes make this cloudy, lightly bittered brew an intoxicating treat. 10. Brasserie De La Senne: Taras Boulba Think all Belgian beers are sweet boozy monsters? Try Taras Boulba, a 4.5 percent gem with a fresh and spicy scent and citrusy, grassy flavors. The beer is as dry as the day is long. 11. Half Acre Beer Company: Daisy Cutter Pale Ale Warrior, Columbus, Centennial, Simcoe and Amarillo hops provide Daisy with a perfume of pine, citrus and tropical fruit. It drinks easy and clean, with a gorgeous grassy bitterness. 12. Lagunitas Brewing Company: Little Sumpin’ Sumpin’ The California brewery’s cloudy, wheat-driven ale is as smooth as all get-out, featuring plenty of juicy hops and lip-smacking bitterness. 13. Allagash: White The refreshing, cloudy blonde witbier is packed with a beguiling blend of coriander, Curaçao orange peel and lemon zest. 14. Widmer Brothers Brewing Company: Citra Blonde Summer Ale With low alcohol and just a smidgen of bitterness, this blonde beauty is made for long afternoons by the water. You’ll adore the scent of citrus and tropical fruit. 15. Vanberg & DeWulf: Lambrucha A blend of sour lambic and tart kombucha created this earthy, funky curiosity. It’s balanced by lemon zest, with citrus, green apples, and tannins zinging through on the first brightly acidic sip. The 3.5 percent ABV means Lambrucha is an all-day refreshment. 16. Surly Brewing Company: Hell Though the Minnesota brewery is known for its no-hops-spared approach, the brewers take their foot off the bitter pedal for this unfiltered lager that gulps like water. 17. New Belgium: Shift Pale Lager What’s the secret ingredient to this Colorado-made lager with a fruity, tropical profile? New Zealand’s Nelson Sauvin hops, which provide notes of lychee and mango.
  • 108. page 108 18. Golden Road: Hefeweizen Sixteen-ounce cans are the preferred format for this Los Angeles brewery, which makes this marvelous Bavarian-style hefeweizen. It’s packed with the aromas of bananas and cloves and also a surprising citrus hit. 19. Baird Brewing: Shizuoka Summer Mikan Ale Japan’s preeminent craft brewery excels in making balanced, complex ales such as this hot-weather seasonal made with Satsuma fruit and citrusy American hops. 20. Flying Dog: Atlantic UnderDog Lager The Maryland brewery knocks it out of the park with this biscuity lager boasting a brisk mouthfeel and a fruity bouquet. The 4.7 percent ABV means you should guzzle it by the six-pack. 21. Red Hook: Longhammer IPA The classic Pacific Northwest IPA continues to satisfy with its smooth drinkability married to a nose packed with plenty of citrus and pine. Bonus: It’s now available in cans. 22. Brewery Ommegang Hennepin A creamy head combines with juicy, fruity grape and apple flavors to fashion a robust, well-balanced saison with a bit of alcohol heft. 23. Narragansett Beer: Cream Ale While I have a soft spot for Genesee Cream Ale, I favor this craftier take on the indigenous American style. It’s a lightly hoppy thirst-murderer with an appealingly crisp edge. 24. Maine Beer Company: Peeper Ale Whenever I spot Peeper, I snag it. The Portland, Maine, brewery’s West Coast–style pale ale packs a fresh, citrusy scent. 25. Jolly Pumpkin Artisan Ales: Bam Bière Light, dry and riotously effervescent, the golden-hued farmhouse ale has an appealingly funky barnyard aroma relents to a slightly puckering flavor cut with tart green apples. I’ve had a love/hate relationship with beer over the years, mostly erring on hate. I remember stealing sips of my father’s beer when I was little, crinkling my nose at the sour taste. Most people form their relationship with beer in high school, but the few times that I drank in adolescence centered around disgusting mixtures of various hard alcohol that someone had stolen from a parental liquor closet (we would have been far better off with the beer). And in college, the weak foamy crap served at fraternity parties and Big 10 tailgates did nothing to endear the beverage to me. July 2, 2012 Rocky Mountain High: Touring the Brewmuda Triangle in Fort Collins
  • 109. page 109 So instead, I became a wine drinker. Oh, I dabbled occasionally, usually with beers that were on the fruity side (Abita Purple Haze, I’ll always love you). But beer was never my thing, which became a social hindrance once I came to the Pacific Northwest. Suddenly all my friends were talking microbrews and visiting breweries and going to beer festivals. A beer store in my neighborhood became a trendy hang. Awesome restaurants were doing beer pairings. I had to give the suds another chance. I sampled craft beer in Asheville earlier this year, which has been positioning itself as “ Beer City USA” because of its number of breweries per capita. But while it’s a mighty competitor to the beer throne, Asheville has nothing on Colorado. The state has 139 licensed craft breweries, and has the second most breweries in the country. It also has the highest percentage of the draft beer consumed in the U.S. – 20 percent! Brewmuda Triangle Good brew flows from taps all around Colorado. You can grab a Steam Engine Lager in Durango and an India Pale Ale at the Avery Tap Room in Boulder. But Fort Collins, a town of 144,000 on the high plains, has an unusual number of spectacular microbreweries within a square mile – so many that people call it “the Brewmuda Triangle.” I first visited Fort Collins back in 1992 when I was looking for my first newspaper job. Although it was home to Colorado State University, the town seemed too small for my tastes, a little more cowboy than I was looking for. How things have changed. During this visit, I was extremely impressed with the quantity and quality of the independently owned restaurants, boutiques, coffee shops and bars in town. The downtown looks the way that Boulder used to be, before a Cheesecake Factory moved into Pearl Street. I loved it, from Ace Gillette, a speakeasy under the Armstrong Hotel where my husband and I enjoyed a jazz-filled date night, to the dive-y Town Pump, the oldest bar in town which was also the first to serve brews from Odell and New Belgium. Besides beer, Fort Collins has started to make a reputation for biking, thanks in part to the New Belgium Brewery. The company’s Tour de Fat bike event, where people compete for the chance to turn in their keys and pledge to remain car-free for an entire year in exchange for a $2,200 commuter bike, is going to 15 cities this year (sadly, not Seattle). Within Fort Collins, other companies get into the act by encouraging employees to bike to work on summer Wednesdays. In Old Town, you can check out bikes from The Bike Library for free, from one hour to 7 days. My hotel, the cute and affordable Armstrong Hotel in downtown Fort
  • 110. page 110 Collins, also has free bikes for guests. I didn’t do this during my trip because temperatures were over 100 degrees each day, but in milder weather, biking would be a great way to go from brewery to brewery. There’s even a place called Cranknstein, which is a combination coffee shop/cafe/bar specifically designed for bikers. We stopped here for a breakfast sandwich before we hit the kegs. New Belguim Brewery Even as a microbrew newbie, I had heard of Fat Tire Amber Ale, created by New Belgium Brewery. But I didn’t realize exactly HOW big they were. New Belgium is the third largest craft brewery in the US, after Sam Adams and Sierra Nevada, and has been around since 1991. I also dig the fact that it’s run by a woman, Kim Jordan (she bought out her ex- husband and co-founder Jeff Lebesch several years ago). Our tour guide, Sarah, started things off by showing us to effectively taste beer. The first step is to wipe extra condensation from the glass, she said. Then you hold it up to the light. “What does it look like?” she said. The next step is similar to what you’d find in wine tasting: Swirl the beer and smell it. “Aroma is 70 percent of what you taste,” Sarah said. At least that’s what she tried to teach us. Our tour was hijacked by a group of at least a dozen lawyers, who had gathered together for a friend’s bachelor party. Dressed in sleeveless T-shirts and full of attitude, they had plenty to say at all times, although Sarah did a good job of sassing them back. Watching them carouse their way down the company slide was particularly amusing. We sampled about five beers during the 90 minute tour. I paid attention to what I liked (wheat beers) and what I didn’t (anything with hops). But my revelatory moment came when I tried Tart Lychee, a sour beer that tasted like Granny Smith apples. Finally, I had a focal point, a beer that I could use as a default when I’m asked what kind of brew I enjoy. New Belgium runs their 90 minute tours every 30 minutes, starting at 11 a.m. and ending at 4:30 p.m. The tours are free, but make sure you book in advance, as tickets almost always run out. Incidentally, New Belgium sounds like the ideal place to work if you’re in the beer industry. Employees receive a free cruiser bicycle after their first year, and after five years they are sent to Belgium on a brewery-hopping trip. After 10 years, workers are given a four-week sabbatical and a tree is planted in their name in the campus orchard. There’s also a stock ownership plan; apparently the company’s retention rate is 97 percent. I might look into a career change. Fort Collins Brewery While this brewery might not have the national reputation that New Belgium enjoys (their beer isn’t available in Washington State), it marks the second corner of FoCo’s Brewmuda Triangle. The brewery has a tasting room, and offers free guided tours on Saturdays at 1, 2, 3, 4, and 5 p.m.
  • 111. page 111 We stopped for dinner at the brewery’s restaurant, Gravity 1020. Here we discovered a dish that I’m surprised I’ve never encountered before: Bacon-wrapped pretzels. Seriously dangerous. My friend Blair and I ordered beer samplers with our meal. My favorite, not surprisingly, was Major Tom’s Pomegranate Wheat Odell While New Belgium might be more famous nationally, Odell Brewing Company has its fair share of devotees. I had one friend who specifically singled it out as his favorite. Founded in 1989, the brewery has undergone four expansions and yet remains a close-knit place to work (the PR rep we met is married to a co-worker, and as we were there, a group of employees came in from a morning volleyball game). If I was starting out my career, I’d definitely look into the craft beer business. It seems like so much fun. The Odell taproom is a playground for beer lovers, due to the company’s Pilot System where brewers put their latest creations directly out to consumers. Most of these brews will never be sold elsewhere, and it’s fun to hear the stories behind them. It’s hard not to appreciate that spirit of creativity. I took a growler of Easy Street White to a friend who lives in Lyons. Odell runs brewery tours Monday through Saturday, at 1, 2 and 3 p.m. If you’re looking for transportation between Fort Collins’ breweries, the Hops and Shops Shuttle costs only $5 from Old Town. Colorado Brewers Festival My Colorado beer indoctrination reached its apex at the Brewers Festival. Now in its 23rd year, the Festival brought more than 40 breweries into Fort Collins. Unfortunately, this year’s festival took place on one of the hottest days of the year, and I found that I was way too dehydrated to indulge too much. Most of the beer lovers around me had no such qualms, however. So did drinking all that beer change my mind about the beverage? Indeed it did. I now have specific preferences, which I can articulate at even the geekiest beer bar. Yesterday, I went to Brouwer’s, one of Seattle’s largest beer bars (60 beers on tap), and held an intelligent conversation with the waiter, a hard-core hop head. Sometimes the more you know about something, the more you like it.
  • 112. page 112 HAPPY 20TH ANNIVERSARY NEW BELGIUM!! From a struggling Colorado basement brewer, to a “What’s a Fat Tire?”, to a craft brewing giant (3rd largest in the US) in 26 states; not bad for 20 years work! Of course, today’s review will help commemorate their milestone as I crack open a bottle out of their Lips of Faith series – Cocoa Molé. Having expressed some disappointment with some chile beers in the past, a lot of craft beer friends recommended Cocoa Molé as a solid go-to beer. I’m always up for a recommendation so I picked it up on a recent trip to the Chicago burbs. I’ve been looking forward to it ever since. Let’s pour! Aroma 11/12: Most of the aroma here is definitely from the roasting of the ancho, guajillo, and chipotle peppers used in its brewing. It’s a smokey, peat-like aroma and dominates the scene early on. In fact, I initially gave its aroma a rather average score. Good things come to those who wait. After warming ever so slightly, the chocolate comes out full force and is almost a new aroma altogether after blending with the roasted peppers and a new cinnamon note. I never thought chocolate could smell so alien to me! Very neat. The blend itself is seemingly fleeting as that on subsequent sniffs, each ingredient is determined to stand out on its own. I don’t say this in a bad way. It’s like a revolving door of different aromas. Appearance 3/3: Wow, did this pour darker than expected! It pours a dirty brown into the glass, a calling card from the chocolate malts and, if you’ve ever cooked with them, probably the ancho chiles. First glances, make this beer appear very opaque and dark. Closer inspections reveal a dark burnt mahogany and when held to light, shades of plum! Yes plum! The purple shades are unmistakable and a complete surprise. What other secrets does this beer hold? The head is beige, dense, and offers better than average retention and size. Flavor 20/20: This is insane! And by insane, I mean insanely awesome. There is SO much going on here, but as in the aroma, each item insists on having its moment in the sun. Normally, I look for a great blend, but with so many unique ingredients, I don’t mind the opportunity to soak them all up. We’re first given a heaping ladle-full of nearly bitter cocoa malts along with the slight saltiness from the roasted peppers. Heading into the backbone of the flavor, the cocoa malts become sweeter with the addition of caramel malts and a dash of cinnamon. Next the peppers come forward in a cloud of sweet smoke, roasted flavors, and some chile heat (yes!). If you hold the beer in the mouth, the roast begins to blend very interestingly with the sweetness and later on the spices start to blend with the chiles’ heat. Lots of cool stuff going on here! The finish, as expected, adds a flash of heat to the back of the throat and leaves it to tingle on the tongue. It also shows a strong cinnamon that (and this is important) does not dominate the entire damn beer. The aftertaste is a lingering warmth in the mouth and a dull sweetness. I am so impressed with this beer! July 6, 2012 Sud Savant: New Belgium Cocoa Molé – This Beer Did So Much Right | Joel Kolander
  • 113. page 113 New Belgium Brewing, located in Fort Collins, Colorado, has established itself as one of the best craft breweries in the country. This is evidenced by this year’s “Best Beers in America” beer and brewery rankings done by Zymurgy Magazine. This year, New Belgium had 3 beers in the top 50 (#20 Fat Tire Amber Ale, #25 Ranger IPA, #25 La Folie Wood-Aged Biere) and was ranked as the #6 best brewery behind only Sierra Nevada, Dogfish Head, Stone, Russian River, and Bell’s. New Belgium’s first ever employee, Brian Callahan, was nice enough to take some time to answer some questions on New Belgium and the craft beer world for us. More information on New Belgium can be found here, and more information on Brian’s role within New Belgium can be found here. Chris: What was your story before joining New Belgium? How did you get involved in brewing? What brought you to New Belgium? Mouthfeel 5/5: This beer feels solid in the mouth without being downright heavy. Its sturdy mouthfeel undoubtedly given by the loads of sweet malts involved in its manufacture. The carbonation is dead on: not absent, not too much for a bigger beer, just enough to keep it from being thick though it has virtually no foaming when in the mouth. It keeps this big, sweet, and spicy beer drinkable, despite that “big, sweet, and spicy” often fight against that characteristic. The bottle reads 9% ABV, but I never saw a trace of it through the other flavors. Overall Impression 10/10: Loved it. This beer did so much right! The aroma foreshadows the beer to come, the appearance has a few surprises, and the mouthfeel is just right. The flavor… oh man, the flavor. While it may not be unique ingredients among beers that try to harness that Aztec-based “xocoatl,” it certainly seems to be the first that has done it right. Total 49/50: Cocoa Molé has eradicated so many of my pet peeves involving beers of this style! First off, most beers that use cinnamon (winter warmers, pumpkin beers, this “cocoa/Hispanic” style) completely overuse the cinnamon. If I wanted that much cinnamon, I’d buy a box of Red Hots candy. I don’t know why this is so prevalent in craft beer. If your Grandma made an apple pie and all you could taste was cinnamon, I don’t care how good a cook your Grandma is, you wouldn’t eat it. This beer hides the cinnamon brilliantly behind the roasted flavors and the heat. Well done! Second… A CHILE BEER IN WHICH I CAN ACTUALLY TASTE THE CHILES!!!!! It seems that all chile beers shy away from the fact that there are chile peppers in their beer. They advertise it well enough for those adventurous to try it, but those brave souls are often left wanting when the beer contains virtually no detectable heat! Does this seem counter-intuitive to anyone else? Thankfully, New Belgium has shown the way with how chile beers should be brewed. It uses the cinnamon wisely and sparingly, while allowing the chiles to do what they do best – be flavorful and amazing. When I was prepping to do a beer review today, I was in a bad mood. I didn’t know if I’d be able to give a beer a fair shake. This beer absolutely turned that around! Beer Advocate indicates that this is a “limited (brewed once)” beer. I certainly hope not. It is one of the best chile beers I have had to date and I would buy it on a regular basis. Kudos to New Belgium and their MANY more anniversaries! July 10, 2012 On Tap: Interview with New Belgium Brewing’s Brian Callahan | Chris Morris
  • 114. page 114 Brian: I was living in Laramie, 65 miles north of Fort Collins, and had become an avid homebrewer. I was painting homes full time and teaching at the county jail part time and knew I didn’t want to do either of these for the rest of my life. The craft beer movement had begun and I realized I could make a living with beer. Visiting New Belgium’s tiny basement operation inspired me and showed that I could do this on a small scale, and so I wanted to open a brewpub. I was expecting to be laid off for several weeks from painting so I contacted New Belgium. As a start-up, I thought they could use some free labor. I told them I wanted to open a brewpub someday but knew I needed some commercial experience and was willing to work for free. They said they could use some help bottling so I started doing that a couple days/week and they would send me home with beer to thank me for my help. This went on for 4-6 weeks until one day they said I was a big help and they wanted to start paying me! Chris: New Belgium prides itself on its business practices (being eco-friendly, employee ownership, etc). As the business’ first ever employee-owner, how would you say these values affect the business and its employees? Brian: New Belgium has 10 core values and beliefs, found here. These are alive and well, continuously guiding our decision-making and shaping our business practices and strategic priorities. Along with these, we adhere to the triple bottom line concept of people/planet/profits, along with the practice of “take care of your people and they will take care of you”, so employees are treated well. We know that it’s a different company that really cares about it’s employees; add in employee ownership and you’ve got people who really care about each other and the company, so everybody is working toward shared goals. We’re continuously raising the bar and doing the right thing. All this makes it a great place to work so we’re able to attract incredibly talented people who make this place even better. Chris: What’s special about New Belgium beers? Brian: The diverse portfolio is amazing, from sessionable beers to big bold ones in the Lips of Faith series. I’m continuously impressed with the stuff our crew is putting out. Producing world class beer in a sustainable manner with a strong philanthropy program makes us pretty special. Chris: New Belgium recently got some great ratings in Zymgurgy Magazine’s 50 Best Beers in America, and those rankings are made by polling members of the American Homebrewers Association, people who really know their beer. Fat Tire was ranked the #20 Best Beer in America, Ranger was tied at #25, La Folie tied at #35. That’s three New Belgium beers in the top 50. You were also ranked as the #6 best brewery in America, and you were tied for #6 in the Best Portfolio category with 26 beers. These are pretty incredible numbers. What does this mean for New Belgium? What does it mean going forward? Brian: It’s interesting that our most award winning beers (at the [Great American Beer Festival]) are our least sold beers. So I don’t know that awards drive sales but it is great positive feedback to be recognized by the AHA members who are really passionate about beer. Chris: Do you feel any pressure to follow beer trends and brew what’s popular? Brian: Typically not, because we want to be on the front side of trends not following. But I must admit that our sales staff (beer rangers) were pushing for an IPA for years. So we finally made one and named it in honor of them. Chris: How would you define craft beer? Is it about the number of barrels produced, the quality of the ingredients, or is it something else? Brian: I’m OK with the Brewer’s Association’s definition [small, independent, traditional], but personally I don’t want an us/them division. We’re all brewers. As long as is it’s good, clean, & consistent, then we should all be proud to pour it.
  • 115. page 115 Chris: What’s your favorite trend in the craft beer world right now? Brian: Wood-aged beers - the balance of art & science, the complexity of beer coming out of wood, and the time involved is pretty amazing. Chris: What’s your favorite style of beer? What’s your favorite New Belgium beer? What’s your go-to non-New Belgium beer? Brian: Wood-aged beers, then probably pale ales; I like some hop character but many IPAs are all hops and nothing more. I don’t think heavily hopped beers are thirst quenching enough but the pale ales usually have a nice balance. From NBB I love Tarte Lychee & Eric’s Ale and I love the seasonal beer program - I’m really impressed with the selection we’ve been putting out. Somersault is great this time of year. I really like to drink local beers when travelling and try stuff not available in Colorado. Sierra Nevada pale ale is tried & true, I also like many offerings from Odell’s, our neighbor. Chris: Do you ever drink cheap commercial beer like Bud or Coors? Brian: Yes. While they lack flavor they have their place for drinkability. Many beer snobs put these down but it’s an impressive technical challenge to produce clean consistent bland beers with long shelf life. Chris: What’s in the future for New Belgium? Brian: Our goal is to become a national brewer, so look for more markets to be rolled out in the coming years. After Michigan this year, the rollout pace will slow down until our Asheville brewery comes on line in 2015. So that’s definitely in our future - very exciting to be planning a $100 million brewery on the east coast. And look for plenty of new beer offerings; the consumer is driving the demand for variety so we’ll continue to come up with new stuff. Chris: What do you think is in the future for craft beer? Brian: More breweries, more beers, more collaborations, more market share. The slow food/ buy local movement will continue to grow and this plays well for craft beer. The mega breweries will continue to struggle holding onto market share. Most would agree the wood aged beer family will continue to grow. It takes a long time and investment in wood storage, but many breweries are putting up the investment now. Again, a special thanks to Brian for taking the time to share some thoughts on craft beer with us. With the Asheville brewery planned to come on-line in 2015 to bring New Belgium to the East Coast, hopefully New Belgium will start to have a presence in New Jersey soon enough. Until then, keep an eye out for it when you’re in one of the states it currently distributes to (currently 28 states with Maryland the closest), it’s worth it. July 10, 2012 The Super List: Beers to Try This Summer | Tammy Tuck When D.C. weather is as hot and sticky as it has been the past few weeks, staying inside and popping open a cold one is about the only thing you can do. I keep track of all the suds I consume and from time to time offer a “Super List” of the ones I feel are worth checking out. Here is a short list of summer stand-outs. I wouldn’t describe my taste in beer, or anyone’s, as “girly,” but with a strong showing of wheat, fruit and wine
  • 116. page 116 barrel-aging, I admit the list of suggestions below has a feminine flare. I blame the heat. Try any of these beers and love (or hate) them? Hit me in the comments. Double Wit Blackberry, Mother Earth Brewing: This Belgian-style double wit beer is fermented with North Carolina blackberries and aged for three months in pinot noir barrels. It was the only beer at Savor, the Brewers Association’s big annual beer and food pairing event, that I went back for multiple pours of, and I wasn’t alone. Where can you get it? Thanks to Speakeasy Spirits, this Windowpane series brew and other Mother Earth offerings could be distributed in D.C. as soon as September. Tart Lychee, New Belgium Brewing Company: The base of this Lips of Faith series release, where employees compete in a blind blended beer tasting to brew a beer of their choice, is the Colorado brewery’s golden wood- aged sour beer, Felix. They then add pureed lychee fruit and cinnamon sticks to spice things up. The result is a fantastically sweet and sour summer beer. I had it on draft in early June at the Black Squirrel and have found bombers easy to spot in most local craft beers shops. Rye-on-Rye, Boulevard Brewing Company: As the name suggests, this unique Missouri ale is a blend of rye-brewed beer (rather than just barley like most brewskies) and beer aged in charred oak Templeton Rye whiskey casks from Iowa. Toffee, dough, and brown liquor aromas give way to rich caramel flavors and a long, dry finish. You don’t have to be a rye fan to appreciate and enjoy this beer. Keep an eye out for its beautiful lavender label at local craft beer emporiums. Sobrehumano Palena’ole, Maui Brewing Company & Jolly Pumpkin Artisan Ales: The name of this tart red ale means “super human without limits.” The cross-continental collaboration is brewed with Hawaiian passion fruit (Maui’s contribution) and Michigan cherries (courtesy of Jolly Pumpkin). I picked up a six-pack of Maui’s canned version of this refreshing, über fruity beer at D’Vines in Columbia Heights. Jolly Pumpkin’s barrel-aged sour version should be hitting shelves soon. Black Berliner Techno Weiss, Devils Backbone Brewing Company & Bluejacket: If this and Bluejacket’s first collaboration release are any indication, we should expect some very interesting and innovative beers from the impending Neighborhood Restaurant Group brewery. The unique crossover style is a traditional tart wheat ale, but brewed with dark roasted malt instead of the usual light-colored Pilsener malt. At a mere 3.5 percent alcohol by volume, it’s easy to drink with mild sour, roast, and dark chocolate flavors. I tried it at Birch & Barley’s Savor brewers brunch, where it was served with a sweet syrup like an authentic Berliner weiss would be in northern Germany. It was a limited release, but a squirreled away keg is likely to pop up again at ChurchKey before the weather turns cold. BONUS: Two brews I wish were available in D.C. but aren’t...yet. Barrel-Aged Hop God, Nebraska Brewing Company: This hybrid of a Belgian-style Tripel and West Coast India pale ale is aged in French oak chardonnay barrels for six months. The result is a complex but balanced bouquet of grapefruit, peach, spice and oak. At 10 percent alcohol, this beer has a noticeable white wine character but is not overly boozy. My advice: if you see any bottles outside D.C. somewhere, hoard them. Anniversary Ale, Shorts Brewing Company: This dry-hopped wheat wine (translation: strong wheat beer) is one of a kind. Brewed with blood oranges and green peppercorns, it is a perfect combination of tangy fruit, spice, and booze. Trying this beauty on draft for the first time last summer inspired me to take a pilgrimage to the brewery in Northern Michigan. Having it on cask at ChurchKey last month, I fell in love again. I’m not sure if we’ll see it in D.C. again until next summer, but I’m crossing my fingers.
  • 117. page 117 July 16, 2012 Biking and beer: Tour de Fat rolling into Palmer Square | Steven Chaitman When you grab a bottle (or nowadays even a can) of New Belgium Brewing’s flagship beer Fat Tire, you’re likely more concerned with the stuff inside than the stuff on the label. But the cycling motif of the brewery that was “born on a bicycle” goes well beyond the branding, and that’s the mission of Tour de Fat. For the fifth straight year, the Fort Collins, Colo.-based brewer brings Tour de Fat to Chicago’s Palmer Square from 9 a.m. to 4 p.m. Saturday. The festival has toured the country for 13 seasons celebrating bikes and beer while also promoting the message that bicycling is not only a healthy recreational activity, but also a socially and environmentally responsible life choice. ”I don’t think 20 years ago that we realized putting a bicycle on our flagship brand would become a symbol of sustainability 20 years later,” said Michael Craft, Tour de Fat’s nonprofit liaison. Craft describes Tour de Fat as “a traveling philanthropic bicycle carnival.” Kicking off with a family friendly bike parade at 10 a.m., biking enthusiasts of all shapes and ages show up in costume to ride, enjoy the music and New Belgium beer and partake in various sideshow games and attractions, including a tent with various unorthodox art bikes that guests can ride. All funds benefit Chicago’s own West Town Bikes, a nonprofit community bicycle learning center that offers workshops, youth programs and other bicycle advocacy projects that foster Chicago’s biking community throughout the city. Tour de Fat has worked with West Town Bikes since it first came to Chicago, helping to raise more than $20,000 in unrestricted funds each year that help cover the nonprofit’s vital operating expenses. “The fact that we are actually putting people on bicycles is something that struck a chord with New Belgium,” said West Town Bikes executive director Alex Wilson. In fact, the Tour de Fat culminates in putting one lucky person on a new bike--in exchange for their car. Known as “the trade,” a charitable organization tows and sells the trader’s car with a portion going to West Town, and the brave new rider not only gets new wheels, but this year he or she can select any Chicago bike shop to build them a customized bike. That person then commits to biking for the year and blogs about the experience on New Belgium’s website. “(New Belgium) really wants to see people make a lifestyle change, that riding a bicycle for transportation is a transformative thing,” Wilson said.
  • 118. page 118 July 26, 2012 Asheville Brewery Building Design A piece about the new Asheville brewery’s design was featured on the 6 a.m. newscast. Full video available on the CD at the back of this clipbook. July 27, 2012 A different way to get around the suburbs | Ed McMenamin Last April, Bill Bushnell watched the dollars tick away at the gas pump and asked himself the question posed by motorists across the country: what can you do? “And I thought ‘Well, I used to bike as a kid,” he said. “’I wonder if that would really be feasible?’” Bushnell followed through, and soon he had a new bike, riding it about three miles to work every day at Marketing Resources, Inc. in Elmhurst, and three miles back. Soon he and his wife, Michelle, started using bikes for grocery store trips, riding to The Roadhouse in Aurora, and for other errands or just fun. Since the beginning of the year, what started as a way to save money began to influence Bushnell to be more healthy in other ways, too, and he dropped about 20 pounds this year. “I started to find that if I ate junk, I felt like junk when I was out there trying to ride,” he said. Only problem was, he put so many miles on the bike that it couldn’t keep up. “There was times when I woke up in the morning and I didn’t feel like it, or the bike didn’t feel like it,” he said. “I started to have to replace individual components on the bike over time.” Enter the New Belgium Brewing Company’s Tour de Fat, a traveling festival that raises money for community bike programs, and every year offers one cycling enthusiast at each stop the opportunity to trade their car for a bike. New Belgium is the brewer of the Fat Tire line of ales that feature a bicycle prominently on the label. “Really the culture of the brewery is very bike-centric,” said festival spokesperson Michael Craft. “Everyone at the brewery rides bikes every day. We wanted to throw a party that celebrates the bike, and we came up with the Tour de Fat. The more we get people to choose to ride a bike rather than grabbing the car keys every time, that has a nice change for the environment and people’s health.”
  • 119. page 119 It was perfect timing for Bushnell, whose bike had just broken two spokes on a recent commute. He submitted a creative video to New Belgium, showing him humorously trying different forms of transportation — a toy plastic car, scooter, a rocking horse at a playground — and was chosen as Chicago’s car-for-bike swapper this year. On Saturday, Tour de Fat made its carnivalesque Chicago stop with a parade and day of concerts that raised more than $25,000 for West Town Bikes in Chicago. “West Town bikes helps build community here, and gets the kids into building bikes and rehabbing bikes,” Craft said. “It’s a really nice distraction from the streets.” Bushnell was invited on stage and given a stand-in bike for the customized one he later picked up at Performance Bike in Lombard this week. For donating his 1996 Nissan, which will be sold for charity, he received $2,250 to buy and customize the bike of his choice at the shop — a Fuji Cross 3.0. The bike is known as a cyclo-cross, a style that combines the comfort and speed of a road bike with the durability of an off-road bike, perfect for Bushnell’s commuting needs, he said. His new cycle budget allowed him to add fenders to block the muddy spray that would soil his shirt during wet days. And he bought panniers, or bags that attach to the sides of the bike, to make carrying groceries and other goods easier. Bushnell said he would also like to buy a cargo trailer with the remaining cash. As part of the deal, Bushnell also promises not to drive for a year — barring an emergency. The last year-plus of practice and experience learning where trails connect — not to mention the best way to cross Route 83 without being stranded on the wrong side for several miles — will help him keep that promise. Overall, he said drivers in the suburbs have been more cautious than careless when they see him on the road, even if they’re not quite used to it. He has found riding west, north and south from Elmhurst by bike to be manageable, but he has yet to find a good way to ride to Chicago. “It’s tough to get downtown unless you take the train,” he said. “Because the Prairie Path only goes out to Forest Park.” His experience has revealed the need for more bike lanes and trails for cyclists in the suburbs, he said. “The biking infrastructure in the suburbs is not built up like it is in the city,” he said. “So it gets a little tricky. I think if there were more trails it would encourage more people to take a leap, and to even just try and to just go casually biking out. If those facilities are there, people will use them.”
  • 120. August 2012
  • 121. page 121 ON THE Trail news, info, THE VELO CALENDAR THE BIKE DOCTOR WHY WE RIDE! THE DIRECTORY Every contact an Asheville BIKELAW.COM meetups and more... RIGHTS TRACK DIRTY TRAIL REPRESENTING! EveryRiderIsAnAmbasador Are You? TALK Read, learn, ride! Ching Fu Reaches Out For The Outdoors Your Bike Problems Solved bike rider could ever want
  • 122. page 122 August 1, 2012 Asheville Future Brew Full story not available. August 2, 2012 Colorado’s ReadyTalk, Natural Habitat Adventures top Outside list of best places to work | Mark Harden Two Denver-area companies -- Denver’s ReadyTalk and Louisville’s Natural Habitat Adventures -- rank Nos. 1 and 2 on Outside magazine’s latest list of the nation’s 100 best places to work, issued Thursday, and New Belgium Brewing in Fort Collins is No. 5. The list is thoroughly dominated by Colorado companies, with 19 local firms on the list. Outside’s ranking recognizes “successful businesses that allow people to pursue ambitious careers but also spend time with their families, give back to their communities, and fulfill their passion for adventure,” the Santa Fe-based outdoor magazine says. ReadyTalk is a 12-year-old web and audio-conferencing company. It recently moved to what Outside calls “a newly refurbished high-rise in Denver’s hip LoDo district” at 1900 16th St. to accommodate growth. ”It’s a tech firm, so you spend many hours staring at a computer screen,” Outside says of ReadyTalk. “But the atmosphere is more Pixar than “Office Space.” Each team has its own themed area -- stocked bar cart and brainstorming toys for the marketing guys, ping-pong table for sales, life-size decals of Donkey Kong on the walls of the video-game-obsessed engineering department.” ReadyTalk’s “sweet perk” for employees is free passes for RTD buses and light rail, Outside says. ReadyTalk ranked No. 2 among medium-sized companies in the Denver Business Journal’s 2010 ranking of the region’s Best Places to Work. At adventure-travel outfitter Natural Habitat Adventures, No. 2 on the list, “employees shout weekend plans over the cubicle walls as dogs roam the office. An always stocked bar fuels Friday-afternoon ping-pong sessions in the lounge,” Outside says. Natural Habitat Adventures topped Outside’s 2011 and 2010 best-places-to-work list and was No. 2 in 2009. Other Colorado companies on the 2012 list: No. 5: New Belgium Brewing, Fort Collins. (The maker of Fat Tire and other craft beers was No. 13 in 2011 and No. 2 in 2010.)
  • 123. page 123 No. 7: Blue Tent Marketing, Carbondale. No. 22: TrackVia, Denver. No. 24: Rally Software, Boulder. No. 33: TrainingPeaks, Lafayette. No. 39: Spyderco, Golden. No. 42: Leisure Trends Group, Boulder. No. 49: Avery Brewing Co., Boulder. No. 56: Backbone Media, Carbondale. No. 60: Boa Technology, Denver. No. 64: Vail Recreation District, Vail. No. 75: Pearl Izumi, Louisville. No. 76: Osprey Packs, Cortez. No. 80: Aspen Ski Co., Aspen/Snowmass. No. 82: Tendril, Boulder. No. 90: Sterling-Rice Group, Boulder. No. 95: SmartWool, Steamboat Springs. Outside is a unit of Mariah Media Network LLC. Six things that have consumers buzzing in the world of beer, wine and spirits as we head into the weekend: 1. Sam Adams Pays Tribute to Craft Beer Pioneer: Boston Beer Company, the maker of Samuel Adams, is well known for being a pioneer of the craft beer movement. Now the brewery is paying tribute to a brewer who started even earlier. Boston Beer will be brewing New Albion Ale in a limited tine release. The beer is the flagship product of one of the very first craft breweries, New Albion Brewing Company. Founded in Sonoma, California in 1977, New Albion Brewing Company was owned and operated by Jack McCauliff before closing its doors in 1982 after financial hardship. “Jack was brewing craft beer when nothing was easy. Nobody made small scale brewing equipment, nobody wanted to invest, retailers and distributors didn’t want your beer, drinkers couldn’t understand why the beer didn’t taste ‘normal.’ It was so different from today” says Samuel Adams founder and brewer Jim Koch. The revived New Albion Ale will use the beers original yeast, which has been preserved at the University of California. August 3, 2012 The Six Pack: Beer Buzz of the Week | Tom Rotunno
  • 124. page 124 Sam Adams Bonus Round: Recently the Six Pack highlighted the release of Boston Beer Company’s Brewlywed Ale and gave details of an event to be held at the Brewery, including the fact fans dressed in wedding wear would be moved to the front of the line. It turns out some fans took it further: three weddings were conducted during the event, with Boston Beer Founder, Chairman and Brewer serving as a Bridesmaid in two out of the three ceremonies. 2) U.S. Craft Beer A Hit Across the Pond: One of the drawbacks — and attractions — to craft beer is its geographic limitations. A great beer discovered on a trip to Oregon may not be available in New York and vice versa. But American travelers to Europe are encountering an interesting phenomenon: U.S. craft beers that are often unavailable in most of the United States can be found in pubs 3500 miles away. It’s the result of more international distributors seeking out the brews to quench Europeans thirst for U.S. craft beer. In fact, recently discovered the Brooklyn Brewery logo in London is a known symbol for pubs that serve “great American beer” and brewery’s neon sign is often sought out by European beer drinkers looking for a U.S. craft beer when out on the town. 3) Songs in the Key of G: Who gets inspired by a subway train? The Teen Commandments, that’s who. The songwriting duo made up of Brett Moses and Nick LaGrasta won a contest held by Brooklyn Brewery for the best song dedicated to Brooklyn’s G train. They’ll be flying to Sweden, one of 18 countries where Brooklyn Brewery beer is exported, at the end of the month to perform their song, “No Burning Headlight,” at the all- Brooklyn music festival being produced by Debaser and Brooklyn Brewery. 4) New Belgium Brewery Releases Environmental Report: Colorado-based New Belgium Brewery is well known for its commitment to the environment. It recently released its 2011 Waste Diversion Report and its appears to be living up to its promise with 94 percent of waste from the brewery being diverted from landfills last year. In total, 90 percent of New Belgium Brewing waste was recycled, 4 percent composted and 6 percent went to the landfill. New Belgium Brewery officials hope to eventually send zero waste to landfills. 5) Heineken Makes The Switch: Heineken is unveiling the latest spot in the brand’s “Legend’s” campaign. In the ad, two consumers enter a remote, grim, dive bar which is slowly transformed into a nightlife hotspot once a round of Heineken draught beers are ordered. The spot, titled “The Shift” was shot on location in Prague with the set and its mechanics specially hand crafted to ensure that all transformations could be recorded live. You can view the ad here. 6) Mondavi Teams Up With Josh Groban: Robert Mondavi Winery is partnering with musician Josh Groban on a new wine and to promote the singer’s next album. Mondavi and Groban will work together on a still-to-be- named Napa Valley wine, made at Robert Mondavi Winery and scheduled for release next year. In addition, the winery will work to advertise Groban’s next album, also scheduled for release in 2013. Downloads of Groban’s newest singles will be made available through Robert Mondavi Winery displays in stores, online and through mobile applications. Six things that have consumers buzzing in the world of beer, wine and spirits as we head into the weekend: 1. Drinking With Merriam-Webster: F-Bombs and Craft Beer: In recent years, craft beer has grown from the domain of beer geeks to become a consumer staple. This year, the folks at Merriam-Webster Dictionary have taken notice. Craft beer is one of the new words being incorporated into their 2012 edition. August 17, 2012 The Six Pack: Beer Buzz of the Week | Tom Rotunno
  • 125. page 125 Merriam-Webster defines craft beer as: “a specialty beer produced in limited quantities.” Another word joining the modern lexicon: “F-Bomb.” Maybe “Hop Bomb” is in line for 2013. 2. First the Dictionary, Then ... the World: Craft Beer may be in the dictionary, but if there is one word that defines the state of craft beer in 2012, it’s “expansion.” This week saw Narragansett Brewing expanding to Wisconsin. This marks the first time Narragansett will be available beyond the East Coast. The No. 3 craft brewer, New Belgium Brewing, is expanding into Michigan. The announcement follows numerous examples of craft brewers increasing their geographic footprint this year including Sierra Nevada, New Belgium and Oskar Blues all undertaking expansion projects in North Carolina. (For more: Sierra Nevada Founder Talks Craft Beer: Past, Present, Future; North Carolina Crafts a New Beer City, USA) 3. Exploding Beer Kegs: Has Cost-Cutting Gone Too Far?: With over 2,000 breweries operating in the U.S. and more on the way, the competition in the craft beer industry is fierce with tight budgets and lean bottom lines. Plastic kegs have been used by many in the industry in a way to reduce costs over the more expensive metal kegs. But now, as detailed on brewing industry site, the safety of plastic kegs is being called into question by some in the craft beer industry. The concerns follow in the wake of reports of plastic kegs exploding and the recent death of a Redhook Brewery employee due to an exploding keg. 4. Heineken Hops Onto U.S. Cider Bandwagon: Cider is one of the hottest trends in the alcohol market and Heineken USA is getting into the space after taking over as the U.S. distributor of Strongbow Cider, the second– best selling cider in the U.S. Strongbow joins other well-known Heineken USA brands including Heineken, Dos Equis, Newcastle and Amstel Light. Strongbow gives Heineken USA entrée into the fast growing U.S. cider market which grew 20 percent in 2011 according to The Beer Institute. Parent company Dutch-based Heineken N.V. already claims 25 percent of the global cider market with products available in 20 markets. 5. The Great Pumpkin Arrives Early: Seasonal beers are a growing part of the beer market, especially popular fall seasonals, which include the ubiquitous pumpkin beer. Many consumers on blogs and social media have been questioning the seemingly early arrival pumpkin beers this season and now N.J.-based Hunterdon Distributors has the numbers to back it up. Hunterdon says July pumpkin beer shipments are up 44 percent over July 2011. Consumers may question the early arrival but it isn’t stopping them from snapping them up. “The growth of pumpkin beers continues to increase year after year and shows no signs of slowing down,” says Hunterdon owner Michael Short. “Each year we are not only ordering larger quantities, but are also looking for new styles being introduced by our suppliers.” 6. Finally, a Poll You Can Drink to: Beer or Wine?: If you’ve read this far into the Six Pack, you’re likely among the 66 percent of Americans that say they consume alcohol. That comes from the latest Gallup poll which has consumers averaging four drinks per week and beer edging out wine 39 percent to 35 percent as drinkers’ beverage of choice.
  • 126. page 126 I have always believed in doing well by others. This has been one of the core values of my business since I founded it in 1991. I also believe that whatever you give away will eventually come back to you ten times magnified because you have planted a seed of generosity in the universe that ultimately grows and yields fruit. “There is a spiritual aspect to business, just as there is to the lives of individuals,” noted Jerry Greenfield, co-founder of Ben & Jerry’s, to an audience at Purdue University in 2006. “As you give, you receive. As you help others, you are helped in return.” Years ago, people who wanted to make a difference worked at a non-profit group, while those who wanted to make money worked in the corporate world. A corporation that wanted to do something nice and get some good publicity would make a charitable contribution somewhere, or throw some money toward a worthy cause. Now non- profits have become more corporate, and the corporations have become more socially aware. It is possible for your self interest and ethical concerns to overlap. You can make money and make the world a better place at the same time. It turns out evolution has made altruism self-serving in a biochemical way as well. When we do something altruistic, our brains release a self-congratulatory squirt of the neurotransmitter dopamine, which makes us feel good. You have no doubt heard the old adage, “’Tis better to give than to receive.” It turns out the burst of dopamine we experience is literally greater when we give a gift than when we receive one. A recent article in the journal Neuron explains that the differences in generosity among people is related to how you’re brain is wired. Your level of altruism can be predicted by the size of a region in your brain called the temporoparietal junction, or TPJ (where your temporal and parietal lobes meet). This area allows you to feel empathy, and to appreciate the perspectives of others. People with more grey matter in their TPJ are more selfless. There is a possibility that the more generously you behave, the more altruistic you will actually become, because the volume of grey matter in the brain is affected by social processes. Eventually it may be possible to influence people to be more empathic and more generous by promoting the development of their TPJ. August 3, 2012 Make Money & Make the World Better (& What It Has to Do With Your Brain) | Geil Browning
  • 127. page 127 So how do these differences in empathy and altruism play out in the business world? Some companies, including Stonyfield Farm and Honest Tea (founders of both are Inc. columnists), make the maximum commitment to social responsibility not only by following principles like sustainability and creating wealth in poor areas, but also by manufacturing products they believe are good for people. Other companies, like TOMS and Warby Parker, give away one pair of their product to people in need for each pair they sell. Still other companies, like Patagonia and Timberland are known for giving away a percentage of profits, and aligning with environmental and charitable causes. If you want your company to both do good and do well, you need to establish your core values--the first principles you will fight for, and the last you will give up. Think about things that tie into your own work, whether that’s environmental sustainability, recycling, organic farming practices, fair trade principles for developing communities, selling a product that is good for people, or others. Many of the more enlightened companies list core values on their websites for everyone to see. In addition to the companies listed above, take a look at the websites for New Belgium Brewing Company, Seventh Generation, The Body Shop, Green Mountain Coffee. You do not need to reinvent the wheel. See what other ethically aware companies are already doing. Social responsibility is more than aligning your company with a charity or supporting a non-profit. Trying to make the world a better place affects everything from the products you create to the way you do business. Your core values will guide every aspect of your decision making. Once you have decided on your socially-responsible core values, use them to set your brand apart. This article in AdWeek notes that 75% of consumers believe social responsibility is important, and 55% will choose a product that supports a worthy cause over a similar product that does not. You can do very well by doing a lot of good. August 10, 2012 The Sour and the Glory | William Bostwick IN CRAFT BEER, a world lit mostly by hype, sour beers burn brightest. An acquired taste for most but a life’s pursuit for a devoted few, sours command long lines and high prices when they appear at bars and shops— which they rarely do. Behind the fans, collectors and cultish online forums are relatively simple brews that get their uniquely puckering flavors not from boutique ingredients but from humble bacteria more commonly found in pickles, vinegar and rustic sourdough bread. Brewers dose a basic beer, like saison or stout, with acid-producing microbes, then age it, often in barrels and sometimes with fruit, to produce flavors that range from balsamic-y to floral. And then there’s lambic. Far simpler and far more rare, the king of sours is made by only a handful of traditional Belgian breweries in a centuries-old process called spontaneous fermentation. More sorcery than science, it was never practiced here—until now.
  • 128. page 128 I tasted my first American lambic in the woods north of Portland, Maine, in a rough-hewn shack behind the Allagash brewery, best known for its crisp, lemony White beer. There, members of an adventurous sect of American brewers are creating an astonishing and ancient beer anew. Most breweries today are part-factory, part-lab: whirring bottle-fillers, gleaming steel tanks and tangled pipes. Allagash is no different. Except for that shed, a small and simple building made from raw wood beams and salvaged church windows. Inside sits the koelschip, the engine of sour-beer production. Based on Belgian tradition, it’s basically a shallow steel bathtub. On brew days in the spring and fall, the shack’s windows are swung open, unfermented beer is pumped into the tub, left to cool overnight in the breeze and poured into barrels the following morning. And then, the brewers wait. Brewers typically make beer by fermenting a sweet, grainy nectar called wort with specific strains of yeast. When they add nothing, as lambic-makers do, the untreated wort becomes a refuge for airborne wild microflora, which now have space to grow and food that would otherwise be hogged by beer yeast to eat. If conditions are exactly right, the wort ferments on its own, as if by magic. Spontaneous fermentation may not be a new method—lambic recipes go back to the 1300s—but it’s new here. Like Champagne or Stilton, the name binds product and place (the Belgian town of Lembeek was an early brewing hub). For years, sour beer meant lambic; lambic meant Belgium. Then, in 2006, Allagash founder Rob Tod flew to Brussels along with a few beer-industry colleagues, filled a journal with tasting notes and designed his shack. Lambic-style beers can take years of aging and careful blending of multiple batches before they’re ready to drink. But old as they are, these beers taste mind-blowingly fresh, bright and vibrant. Allagash’s Resurgam, star of what they call the Coolship series of lambic-style beers, is clean and tart with an effervescent strawberry finish. Balaton, made with local cherries, is a slice of syrupy roadside-diner pie. American lambics are a small but varied bunch. Vinnie Cilurzo of Santa Rosa, Calif.-based brewery Russian River was on that fateful trip with Mr. Tod; he built a koelschip in his brew pub this winter. Beatification, his so-called “sonambic” (a lambic from Sonoma County, get it?) is edgy and dry, with hints of grapefruit rind. Want a taste? That’s a challenge. Russian River and Allagash release their sour beers in few-hundred-bottle runs with little warning besides a tweet. The latest Resurgam emerged in July; Russian River should have a new batch by early next year. It’s hard to plan a schedule around wild yeast. Mr. Cilurzo releases Beatification “when it tastes right,” he said. “It’s best to let the beer talk to you, instead of trying to control it.” When these beers talk, what do they say? That tradition transplanted becomes something new. Belgian brewers have generations of experience making lambics. Messrs. Cilurzo and Tod, along with those they’re inspiring, are in uncharted territory. “I’m just trying to make something that tastes good,” Mr. Cilurzo says. “I don’t know what I’m looking for yet.”
  • 129. page 129 Levi Leipheimer wastes little breath when describing the pain of racing a bicycle in Colorado’s Rocky Mountains, which hosts the USA Pro Cycling Challenge this week. ”At altitude, your body screams all over,” said Leipheimer, who won the event in 2011. “There is a lot of suffering, but not so much in your legs. It’s in your head, heart and lungs.” Leipheimer will race into the thin air today, trying to defend his title on a course that features more than 50,000 feet of total elevation gain and multiple climbs above 10,000 feet. The seven-day race of 683 miles begins in Colorado’s southeastern mining town of Durango. The course traverses a northeastern route through the Rockies and visits ski resort towns of Telluride, Crested Butte, Aspen and Breckenridge before finishing in Denver on Sunday. August 19, 2012 USA Pro Challenge offers altitude, first-class field | Frederick Dreier Five sour beers to seek out: Russian River Beatification, 5.5% ABV Russian River’s “sonambic” is aggressively sour, exploding with grapefruit rind and finishing with a minerally, peppercorn-inflected bite. New Belgium Tart Lychee, 8.5% ABV From the Colorado brewery that introduced Americans to Belgian beer 21 years ago, a new take on an old style: French-oak-aged sour beer mellowed with a kiss of sweet, nutty litchi and earthy cinnamon. Jolly Pumpkin La Roja, 7.2% ABV Deep, dark and dirty, Michigan-made La Roja is earthy and moist, illuminated by sparkling shafts of lemon, cherry and sour plum. Rodenbach Grand Cru, 6% ABV This classic example of the Flemish take on sour beer (typically darker and fruitier than lambics) is rich and warming, like chocolate-covered cherries, with the sweet-and-sour, balsamic vinegar kick of acetic acid. Allagash Resurgam, 6.6% ABV Allagash blends one-, two- and three-year-old batches from its backwoods koelschip into this spectacular beer: bright and zesty, impossibly fresh-tasting, with wisps of flowers and earth, and a hint of strawberry shortcake.
  • 130. page 130 In its second year, the Pro Cycling Challenge has carved out a spot on the sport’s international calendar in between the Tour de France in July and cycling’s world championships in September. Organizers hope the event becomes a regular stop for the sport’s biggest teams, most of which are based in Europe. This year, major teams such as BMC, Liquigas, Garmin-Sharp and Nissan-Trek are in attendance. Leipheimer, who races on Belgium’s Omega Pharma-Quickstep squad, said European riders took notice last year when the race debuted with enormous crowds and punishing climbs. “This isn’t just an American affair,” Leipheimer said. “Europeans are now taking American races very seriously, and our team sponsors have a lot of interest.” The race also has become a proving ground for smaller American-based teams and riders who don’t regularly compete against the world’s best. Riders on smaller teams such as Bissell, Team Exergy and UnitedHealthCare use the event to gain attention and challenge themselves against the major squads. “It’s a steppingstone,” said Rory Sutherland, a U.S.-based Australian rider on the UnitedHealthCare squad. “The eyes of the press and team directors are on this race. It’s a great way to get noticed.” Leipheimer, who finished 32nd in the Tour de France, faces stiff competition from some of the world’s top cyclists, among them American star Tejay Van Garderen, Australian Cadel Evans and Italian Vincenzo Nibali. Leipheimer said he was still recovering from being hit by a car in April and suffering a broken leg. But he said all riders — even the Tour de France’s strongest — should suffer in the thin air. “There is no attacking. You just have to get from Point A to Point B,” he said. “It really hurts.” Building ‘America’s race’ The race attracted an estimated 1.1 million spectators during its 2011 debut. Event organizers hope an increased prerace promotional push boosts that number this year. Live viewers attract sponsorship dollars, which in the USA are integral to finance large-scale bicycle races. Shawn Hunter, CEO of the race, said last year’s crowds and top-notch field had helped triple sponsorship revenue this year. Race officials signed multiyear deals with New Belgium Brewery and the Colorado tourism board, among others. There also is a TV deal with NBC through 2014 and an international deal with Eurosport. “Companies were waiting and watching to see how we did last year, and now they want to participate,” Hunter said. “It’s a sign that we’re relevant and important, not just in Colorado but even internationally.” Hunter, who took over race management in February 2011, said the multitiered sponsorship approach was integral to the event’s survival. Previous international bike races in Missouri and Georgia collapsed after financing from marquee sponsors disappeared. Much of the USA Pro Cycling Challenge’s estimated $10 million budget is being supplied by Colorado restaurateur Rick Schaden. But Hunter said incremental gains in sponsorship cash could make the race self sufficient in four to five years. Al White, chief for the Colorado Tourism Office, said he increased his organization’s $300,000 sponsorship in 2011 to $500,000 this year after seeing the race’s local impact. It’s difficult to calculate the return on investment, White said. “There was priceless value in the iconic imagery of Colorado that was shown around the globe last year,” he said. Hunter said he hoped to take the race beyond Colorado’s borders into neighboring states, potentially having stages in New Mexico or Utah by 2015.
  • 131. page 131 “We want to be America’s race,” Hunter said. “We took criticism for not having the word ‘Colorado’ in our name last year. This race will always be in Colorado, but we want to be bigger than just one state.” Doping questions linger The doping case surrounding seven-time Tour de France winner Lance Armstrong could cast a shadow on the race, even though he has been retired since 2011 and has not participated in the event. The U.S. Anti-Doping Agency has charged Armstrong and five others with using banned drugs. In its case, the agency says it has testimony from several former Armstrong associates, including current and retired American riders. In July, The New York Times reported former Armstrong teammates Christian Vande Velde, David Zabriskie, George Hincapie and Leipheimer would testify in the case about clandestine drug use on the U.S. Postal Team. All four riders will be in attendance at the Colorado race. Hunter said he didn’t think the riders’ participation would be a negative and pointed at the event’s drug testing policies as confirmation the sport was cleaning up. Hunter said his event’s anti-doping testing was above what is required by the sport’s governing body, UCI. “We’re producing a clean event,” he said. Hincapie declined to comment on the Armstrong case during the Tour de France, which was his record 17th and final Tour. The 39-year-old said he would retire at the end of the Challenge. “It’s something that’s been asked the last three years, and really I just want to enjoy my last race,” Hincapie said. “I guess I’ll address it when the time comes. I don’t want it to take away from the sport.” Hincapie said cycling had come a long way and the sport should be held as an example when asked about the Armstrong case. He pointed to the new generation of American racers as hope for the future of cycling in the USA. “From Taylor (Phinney) to Tejay (Van Garderen) and the Garmin boys and even some of the new under-23 guys, there is incredible potential for them to become grand tour winners,” Hincapie said. “I think cycling in America is going to continue to prosper because of that.” August 20, 2012 Fat Tire, other New Belgium Brewing Co. beers to enter Michigan on Aug. 27 | John Liberty One of the biggest craft breweries in the country and its most popular beer will be rolling into Michigan next week. New Belgium Brewing Co., of Fort Collins, Colo., will bring some of its beers, including the flagship beer Fat Tire Amber Ale, to Michigan on Aug. 27. New Belgium is the third-ranked craft brewery in the country and ninth overall brewery based on sales volume, according to the latest numbers by the Colorado-based Brewers Association.
  • 132. page 132 By comparison, the state’s two largest breweries, Bell’s Brewery Inc. and Founders Brewing Co., were ranked seventh and 42nd in the craft beer category, respectively. Ted Vadella, co-owner of Kalamazoo’s Shakespeare’s Pub that has 44 taps, said the buildup of this beer rivals the buzz around the releases of Bell’s Oberon or Founders’ Kentucky Breakfast Stout. Vadella said he expects it to be a busy Monday for retailers across the state. “I don’t think you’ll ever see this kind of excitement for an out-of-state brewery again,” said Vadella, who vowed to order more New Belgium beer than anyone in the state. “People are going to wait in line to get these beers.” New Belgium will sell 22-ounce bottles, or bombers, of Fat Tire, Ranger IPA, Tripple, Shift and Red Hopper, Lips of Faith and Biere de Mars. Sixteen-ounce cans of Shift are also expected to be available initially. The brewery is making commemorative Fat Tire bottles to mark the occasion. They’ll read “2012 Michigan Commemorative Pedaling Straight to the Great Lakes State.” In October, the beers will be available on draft. In mid-November, New Belgium brands are expected to arrive in six and 12 pack bottles, according to Mike Heilmann, who covers the Kalamazoo area for the Grand Rapids- based West Side Beer, one of 22 distributors around the state to work with New Belgium. New Belgium now distributes to 29 states and the District of Columbia. As part of the Aug. 27 debut, in addition to release events around the state, New Belgium will hold a release party for “Escoffier,” the first of two collaborative beers with Brewery Vivant, of Grand Rapids, according to a press release from the company. The event will be held at Brewery Vivant. “Escoffier,” which is named after the famous chef Georges Auguste Escoffier, will be released later in Michigan on draft and in 16-ounce cans. It will be distributed through Brewery Vivant’s distribution network, the release said. It will also be available in Chicago in October when Brewery Vivant begins distributing there. The second collaboration will be brewed in Fort Collins and released through New Belgium’s national distribution network as part of the Lips of Faith series in November. New Belgium is working with 22 Michigan distributors to distribute its beer. New Belgium makes nine year- round beers: Fat Tire Amber Ale, Sunshine Wheat, Ranger IPA, Belgo IPA, Shift Pale Lager, Blue Paddle Pilsner, 1554 Black Ale, Abbey and Trippel, as well as several of seasonal releases.
  • 133. page 133 August 20, 2012 U.S. Pro Cycling Challenge An interview with Kim Jordan about New Belgium Brewery and its role as a sponsor aired on the cable channel at 11 p.m. Full video available on the CD at the back of this clipbook. A piece about New Belgium Brewery’s Tour de Fat series and its role as a sponsor aired on the cable channel at 5 p.m. Full video available on the CD at the back of this clipbook. August 23, 2012 U.S. Pro Cycling Challenge A piece about New Belgium adding Michigan to its distribution list aired on the 10 p.m. newscast. The piece also mentioned the beer Escoffier. Full video available on the CD at the back of this clipbook. August 27, 2012 New Belgium Distribution in Michigan | Lindsay Kus
  • 134. September 2012
  • 135. page 135
  • 136. page 136 September 1, 2012 Best Places to Work 2012
  • 137. page 137 September 2, 2012 The 35 Best Tailgate Foods The Best Beer ($$) New Belgium Hoptober Golden Ale It’s smooth, creamy, and a glorious match for grilled foods. September 3, 2012 Meet the Top Sustainable Women CEOs: Kim Jordan | Scott Cooney This week, the Important Media Network has committed to highlighting some of the women that are making the world a better place. At Inspired Economist, we thought we’d take part by profiling a great sustainable woman CEO every day this week. Check in each day to see who we have next! Kim Jordan was New Belgium Brewing’s first bottler. She was also its first sales rep, financial planner, and marketer. Comes with the territory: Jordan and husband Jeff Lebesch founded the company. Reportedly they took homebrew on a hike into Rocky Mountain National Park, along with a pen and paper, and committed to writing down what they wanted their brewery to be…before they ever sold a single bottle of beer. New Belgium, perhaps best known for its top-selling beer Fat Tire, was one of the early pioneers of the craft beer revolution that is now creating jobs across the country and bringing flavor back to my favorite
  • 138. page 138 beverage. It has also been sustainable-minded from the start, noted in one of the company’s stated Core Values and Beliefs: Environmental stewardship: honoring nature at every turn of the business. Perhaps it was the hike into Rocky Mountain National Park, but Jordan leads a company that was the first brewery in America to go 100% wind powered. The company values employee engagement, so much so that the sustainability team visits each department on a regular basis to assess and improve sustainability metrics and performance. Through their Sustainability Management System, the company has committed to waste, energy, and water use reductions, and is regularly tracking progress. And it’s paying off: most brewers use about a 7:1 water to beer ratio, and New Belgium creates beer with just a 5:1 ratio, meaning much less water wasted, which is critical in a dry state like Colorado. They even did a life cycle analysis on a six pack of Fat Tire! Early projects Jordan led at the company included a wastewater treatment facility and a fully automated manufacturing process that helps the company recycle 85% of its cleaning fluids. Jordan simply saw sustainability as a path to profitability–a truly visionary thing 10 years ago: ”We’re very clear that the first thing we have to be here is profitable”, said Jordan, in a 2003 interview. They now sell beer in 26 states and are opening a second brewery on the east coast in Asheville, North Carolina, so that they can distribute more economically, and with a lower carbon footprint, to east coast states. Speaking of economics, the company produces 600,000 barrels of beer annually, and has grown at an 11.9% compounded annual growth rate over the last five years, besting the craft brewing average by almost 3%. New Belgium can be credited with a lot more than just being a sustainable company. They helped revitalize the downtown of the city of Fort Collins, Colorado, where New Belgium is headquartered, and ingrained a bicycle culture into the community. The employee-owners of New Belgium are often seen riding their trademark red cruiser bicycle into Old Town Fort Collins (as downtown is called), with many an admiring eye (for both the wicked cool bike and the notoriety for having earned that bike through service at one of the area’s best known and most respected businesses). Employees are granted ownership after one year, but perhaps more importantly, they get the cruiser, too. At the moment, 43% of New Belgium is owned by its employees. In addition, the company does the Tour de Fat bike festival, in which it encourages people to give up their car in exchange for a healthier, less expensive, and more environmentally friendly alternative: a shiny red bike. To check out the rest of Important Media’s Focus on Women this week, check out an archive of this week’s women’s issues posts here!
  • 139. page 139 September 4, 2012 Tour de Fat returns to Denver The Tour de Fat is making a return to Denver this Saturday. The pinnacle of Tour de Fat is the ceremonious car-for-bike swap. At each of the 15 Tour de Fat stops, one person will become the center of the show as he or she gets up on stage, hands over their car keys, and pledges to live one year car-free. Full video available on the CD at the back of this clipbook. September 5, 2012 Asheville: The New Craft Beer Capital of America | Emily Badger A sizable craft brewery in search of a new home needs a couple of non- negotiable resources: space to build the kind of facility that can produce tens of thousands of barrels of beer a year, plus access to railways and roads for quickly shipping the stuff to discerning customers who expect to drink it while it’s fresh. Also, water. Water is a very big deal in the brewing business. Asheville, North Carolina, has fostered one of the fastest growing beer scenes on the East Coast since the mid-1990s in part thanks to the 20,000-acre protected watershed outside of town in the Great Smoky Mountains. Local development official Ben Teague swears that at some points during the winter, you can drink straight from streams there with a cup. (He also puts it this way for the more visually inclined: Those arena scenes in the Hunger Games movie? They were filmed in Asheville’s pristine watershed.) But for all that beer-friendly infrastructure, the Asheville area recently lured to town the country’s second and third largest craft breweries--California’s Sierra Nevada and Colorado-based New Belgium--for reasons that were, first and foremost, much more intangible.
  • 140. page 140 “We looked around, and we were so happy here in Fort Collins,” says Jenn Vervier, who led the site selection process for New Belgium’s new East Coast brewery. “We thought, what are the things that make us happy, that make our coworkers happy?“ Both New Belgium and Sierra Nevada--in fact, much of the craft brewing industry--have melded their brands with a laid- back but active outdoor vibe, cast in images of nature, mountain biking, kayaking, and campfires. Asheville conjures a similarly progressive, environmentally conscious outdoors identity. And this is really why both companies will expand into the East Coast through Asheville over the next couple of years. New Belgium, which is most recognizable for the old-school red bike on its Fat Tire label, wanted to find a site where its employees could themselves bike to work. This criteria--bikability--is not on the typical checklist of most corporate site selectors. “From our first contact with the New Belgium team,” says Clark Duncan, the director of marketing for Asheville and Buncombe County’s Economic Development Coalition, “it was pretty evident that this was a very different economic development project.” To understand what a more typical economic development project looks like, Teague, the coalition’s executive director, put it this way about similar work he used to do in Mississippi: “We sold cheap land, cheap buildings. If someone came to me and said, ‘Ben, I want you to give me 100 acres of land and grade it flat, and, by the way, I want you to build me a building for a dollar and give it to me, and I will in turn give you 100 jobs,’ we would have said ‘where do I sign?’” But Asheville, he says, has turned that model on its head. The city competed with dozens of other East Coast sites initially targeted by the two breweries (in the end, New Belgium came down to Asheville and Philadelphia). Asheville tries to sell its quality of life, its mountains, its culture. And then it comes in with the business assets. “But we’re not afraid to lead off the presentation with who we are,” Teague says. This means that Asheville is likely to attract a certain kind of company, and both Sierra Nevada and New Belgium embody it. Vervier tells an almost identical story from New Belgium’s perspective. Part of the brewery’s mission, she says, is to be a model for sustainable business practices, and for the idea that a company can grow while remaining true to its values. “A piece of that story is helping communities understand a new model of economic development,” she says. “You have to have property, you have to be economically competitive. But here are the other intangibles.” In this case, New Belgium was looking to remediate a brownfield site right in town, both as a solution to its bikability criteria, and as an answer to the company’s internal debates over how to expand sustainably. It will wind up taking over a 20-acre site on the bank of the French Broad River, in the heart of Asheville’s River Arts District. In its many previous lives, this site had been home to gas stations, stockyards, a landfill, and an auto mechanic. About a quarter of the property also sits on a flood plain.
  • 141. page 141 Sierra Nevada, by contrast, chose a more rural setting outside of town but still in the Asheville metro area, in neighboring Henderson County. It bought 190 acres there, only about 18 of which it plans to develop, in a setting that will still mimic in nature and culture the company’s native Northern California. “We really feel that the culture here is just a really important part of how we make our beer, how we get inspired to do the things we’re going to do,” says Sierra Nevada communications manager Bill Manley. “It’s impossible to take what we do here and transplant it to a different part of the country that doesn’t have that kind of cultural influence and expect to be making the same kind of product.” Both companies will be joining a community that already has nine smaller craft breweries, including Asheville’s original, Highland Brewing Company. Vervier refers to these businesses as New Belgium’s future “brewery brethren.” In this respect, these projects were also highly atypical economic development endeavors: Both New Belgium and Sierra Nevada wanted to meet all the existing brewers in town--the folks who in any other industry might be considered their competitors--to make sure they were welcome. “This is the thing we did not understand about this industry when they first came to town, and it completely caught us off guard,” Teague says. “In my mind, if this had been any other company, they would have said ‘I don’t care what they think, I’m going to do what I want to do.” Sierra Nevada even had all the local Asheville Brewers out to Chico in June to brew some beer together there. This industry is different in part because craft brewers have always had a certain collegiality among themselves. But by clustering together in a community like this, they can also create a kind of collective beer mecca for out-of-town tourists. And, Vervier hopes, they can work together on issues like protecting the city’s watershed and developing the industry locally. The local community college, along with Appalachian State University and the North Carolina Biotechnology Center are already developing a fermentation science innovation center and curriculum that will work with and benefit all of the breweries. For now, Sierra Nevada hopes to be brewing outside Asheville by next summer, with a tasting room open to visitors in 2014. New Belgium should come online the following year. And after that? “Will we be home to fourth and fifth next largest breweries in the U.S.?” Teague asks. “That’s probably not as likely as the fact that we will attract likeminded companies.” Follow the conversation on Twitter using the tag #WhyHere.
  • 142. page 142 September 6, 2012 Colorado Brewery Head One Of Few CEOs At The DNC Audie Cornish talks to Kim Jordan, CEO of the New Belgium Brewing Company in Fort Collins, Colo. Jordan is in Charlotte, N.C., at the Democratic National Convention. Full audio available on the CD at the back of this clipbook. September 6, 2012 Just in time for Octoberfest: America’s best beer festivals | Rosemary McClure Tap into one of the fall season’s most spirited traditions by raising a stein, beer mug or glass to toast the world’s best beers. September and October mark busy months for U.S. beer festivals. None can compare to Munich, Germany’s Oktoberfest, which draws 6 million party-goers to a 16-day beer bust, but the United States is well on its way to setting its own record for the number of festivals taking place across the nation, with more than 2,000 now planned annually. Some of the older events, such as Cincinnati’s Oktoberfest Zinzinnati, fashion themselves after the Munich festival, but the newer festivals are an homage to craft beers, where interest and sales are skyrocketing. Whether you chug your suds from a pitcher or drink them sedately from an amber-colored bottle, this is the season to join in the cheer. Following are some of the nation’s hottest hops spots. Oktoberfest Zinzinnati Cincinnati, Ohio, Sept. 22-23, 2012 Can’t make it to Munich, Germany, this year for the world’s largest Oktoberfest? You need only go as far as Cincinnati, Ohio, to party at the second-largest Bavarian beer bust in the world, Oktoberfest Zinzinnati USA. Sponsored by Sam Adams, the event draws more than a half-million participants who down more than 800 barrels of beer in a salute to the German heritage. Brats, schnitzel and cabbage rolls are among the
  • 143. page 143 European specialties on the menu at the event, which takes place in a six-block downtown area of the city. For entertainment, participants can get crazy performing the chicken dance, or watch a doggie derby in which dachshunds dressed in hot dog costumes compete in the annual Running of the Wieners race. Tour de Fat 15 U.S. cities, through Oct. 20, 2012 Beer-loving cyclists can embrace their two favorite hobbies at the Tour de Fat, a tongue-in-cheek rolling festival that hits 15 cities from June through October. Sponsored by New Belgium Beer, the maker of Fat Tire Amber Ale, the cycling circus is a series of beer-soused bike parades and events that raise money for charity. Beginning in Nashville on June 2, the Tour de Fat moved to Washington, D.C., through the South and Midwest, visiting Chicago in mid-July and Fort Collins, Col., Sept. 1, where the flagship event drew an estimated 20,000 participants. Upcoming stops on the Tour de Fat are: Los Angeles, Sept. 15• San Francisco, Sept. 22• San Diego, Sept. 29• Tempe, Ariz., Oct. 6• Austin, Texas, Oct. 20• Big Bear Lake Oktoberfest Big Bear Lake, Calif., weekends Sept. 15 to Oct. 27, 2012 There’s nothing stuffy about this Bavarian-style mountaintop festival, now in its 42nd year. Big Bear Lake Oktoberfest participants can test their mettle in a log-sawing contest, a stein-carrying competition or a sausage-eating match. Or, they can join in a “shoot and yodel” competition that features a shot of Jagermeister followed by a chance to belt out a Swiss yodel. Of course, no Oktoberfest would be complete without barrels of beer, and participants in this alpine-like Southern California community drink about 500 kegs during the event, which draws nearly 25,000 merrymakers annually. Great American Beer Festival Denver, Oct. 11-13, 2012 This mega-festival – one of the largest in the nation – is so popular that tickets for the event sold out in a matter of minutes when they went on sale earlier this year. Now celebrating its 31st year, the Great American Beer Festival draws nearly 50,000 beer lovers to the mile-high city for three days of tasting and judging. The event toasts the nation’s diversity, offering participants a chance to sample beer from 580 U.S. breweries. And while craft beer lovers are busy tasting for pleasure, judges from throughout the world will be on hand to taste for business
  • 144. page 144 purposes – analyzing and scoring 4,300 beers for their qualities of excellence. The event, sponsored by the Brewers Association, is one of the nation’s best-known competitions. LA Beer Week Los Angeles, Sept. 20-30, 2012 Southern California’s beer lovers like to do things in a big way, so instead of holding a single festival they schedule 11 days of drinking, eating and fun. LA Beer Week, now in its fourth year, celebrates the diversity of the local beer culture and includes a variety of events, including beer dinners, tap takeovers, meet-the-brewer events and an ice cream social featuring beer floats. The anchor event, LA Beer Week Beer Festival, will feature more than 100 beers from local, national and international craft breweries. Several beers will be brewed especially for the event, which will be held Sept. 30 at historic Union Station in downtown Los Angeles. Killington Brewfest Killington, VT., Sept. 29, 2012 Cheers to autumn color – and craft beer. Killington Brewfest, held at the peak of Vermont’s spectacular fall foliage season, makes it easy to sample some of New England’s finest brews while catching a look at the brilliant reds and yellows that draw hordes of visitors to the Green Mountains of Vermont during the season. Established in 1995, Brewfest offers more than 70 craft beer styles, a brewmaster’s dinner, kick- off party, golf tournament, music and vendor’s village. The event sells out each year. HOToberFest Atlanta, Oct 6, 2012 Grab your smart phone and become an official judge for HOToberFest, which bills itself as the nation’s largest consumer-judged craft beer competition. The peoples’- choice event, held at Atlanta’s Historic Fourth Ward Park, includes 225 beers, firkins and whiskey-barrel aged casks. There are VIP or general-admission tickets and “hang out” admission for non-drinkers or people who would like to buy individual beers. VIP and general admission ticket holders use a smart phone balloting system to locate, rate and track their favorite beers. Music, food and bocce ball round out the activities. The non-profit event raises funds for TREES Altanta and Legacy World Missions.
  • 145. page 145 Fresh Hop Ale Festival Yakima, Wash., Oct. 6, 2012 For some people, fall signals it’s time to pick apples in Washington state, the nation’s largest producer of the fruit. For other folks, it’s time to celebrate another of the state’s most bountiful crops, hops. And the best place to do that is at the Fresh Hop Ale Festival in Yakima, Wash. The annual event salutes the world’s number one hops producer, the Yakima Valley, located southeast of Mount Rainier in central Washington. There will be both tasting and a fresh hops competition. (When the organizers of this event say “fresh hops” they mean it: For a beer to be considered fresh hop ale for the competition, it must be produced with hops that were picked no more than 24 hours prior to brewing.) The event includes food, wine, music and homebrew demonstrations. Great Tucson Beer Festival Tucson, Ariz., Oct. 6, 2012 Check out hundreds of beers from throughout the Southwest and world while you play horseshoes or try your hand at steer roping during the Great Tucson Beer Festival, a down home-style festival at Hi-Corbett Field baseball stadium in Tucson. The Saturday festival, now in its 26th year, features local breweries showcased alongside national and international varieties. Many local beer makers offer seasonal recipes created especially for the event. The festival, organized by, raises funds for charity. Great Alaska Beer Train Anchorage, Alaska, Oct. 6 If the chug, chug, chug of a train engine makes you think of beer, you’ll love the Great Alaska Beer Train, which celebrates Oktoberfest while rolling through some of the 49th state’s most scenic countryside. The Microbrew Express travels 80 miles round trip from Anchorage to Portage and features an assortment of local microbrews and the incredible scenery of Turnagain Arm, where beluga whales frolic and salmon head to spawning grounds. The area is part of the 6-million acre Chugach National Forest, the second largest national forest in the U.S. As the Alaska Railroad says, take a scenic journey with the world’s best designated driver.
  • 146. page 146 Baltimore Beer Week Baltimore, Md., Oct. 19-28 They love their brewskis in the Land of Pleasant Living. That’s why there are more than 300 activities on tap during Baltimore Beer Week. The 10-day event, which celebrates all things beer, is a smorgasbord of suds-filled things to do, including a pints-and-pancakes breakfast, a beer-and-pumpkin- carving event and dozens of other opportunities to get soused. In addition, beer festivals are scheduled Oct. 20 and 27. Organizers say there has never been a more exciting time in American brewing history, thanks to the movement from national, mass-produced beers to local hand-crafted ones. And they say their multi-faceted event is the best way to celebrate this movement. Hamburger chains are hoping to capture a piece of the craft beer momentum. Smashburger, which opened its first restaurant in Colorado in 2007 and now operates 160 locations in 27 states, is rolling out burger-and-beer pairings in its Colorado restaurants. The burger chain has long carried beer and wine in its restaurants but is now taking things a step further. It is partnering with fellow Colorado-based New Belgium Brewing, the No. 3 craft brewer in the U.S. to offer suggested pairings for some of its menu items. According to, the Smashburger menu will highlight seven burgers and two chicken sandwiches that have been paired specifically with five different New Belgium beers. The company hopes to introduce the “burgers and beers” concept in locations in other states, including Illinois, where it has partnered with Chicago’s Goose Island Brewing. Smashburger founder Tom Ryan tells the Denver Post that he estimates three to five percent of Smashburger’s revenue comes from beer sales. While it may be a small amount, he sees better beer options as a “tiebreaker” for diners choosing burger chains. September 11, 2012 Beer Milkshakes—the Latest Weapon in the Burger Wars | Tom Rotunno
  • 147. page 147 September 21, 2012 Commuting by bike for a year in San Diego | Peter Rowe Alison Whitney’s old ride, a lumbering two- door Pontiac in battleship gray, had all the charm of a truck stop bathroom. Dumping that heap was as easy as discarding a well- chewed wad of Dubble Bubble. Agreeing to commute by bike for a year in car-crazed San Diego? That was a whole ’nother stick of gum. “It is not as convenient,” admitted Whitney, a University Heights resident. “But once you are forced into a situation where your word is your bond, you follow through.” Also looking to ride the craft beer wave is Red Robin Gourmet Burgers. It is relieving craft beer lovers of the need to choose between a cold beer or a milkshake with their meal, as they can now have both in one. The company, which operates more than 460 restaurants in the U.S. and Canada, is partnering with the Boston Beer to offer Samuel Adams Octoberfest Milkshakes through early November. ”Nothing says Oktoberfest like a beer, so I incorporated the fun spirit of Red Robin into this innovative milkshake” says Donna Ruch, master mixologist with Red Robin. (Read More:Nein! German Group Protests Oktoberfest Prices) SmashBurger and Red Robin aren’t the first hamburger chains to want to hop aboard the beer bandwagon. Sonic Burgersells beer at two locations in Miami and in 2010 Burger King announced plans to sell beer at select locations called Whopper Bars. But acquiring liquor licenses has proven problematic for Burger King in Florida and New York, the first states to roll out the Whopper Bar concept. Burger King is litigating the liquor license issue in Florida but says it has given up plans to sell beer in its New York City Whopper Bar.
  • 148. page 148 Since last fall, Whitney has accepted the occasional lift from her boyfriend and co-workers. But these are exceptions to a strenuous rule. Whitney is the 2011 San Diego winner of a Colorado brewery’s car-for-bike swap, a highlight of the annual Tour de Fat. This traveling bicycle-and-beer-themed carnival sponsored by New Belgium Brewing, maker of Fat Tire ale, returns here on Sept. 29 — when a new “swapper” will be announced. Whitney, 38, is part of a small but expanding subculture. Using data from the 2010 census, the League of American Bicyclists estimates that little more than .5 percent of all American workers commute on two wheels. The numbers are higher in college towns, especially in the West — Davis leads with a 22.1 percent rate, while Boulder, home to the University of Colorado, is within a spoke of 10 percent. San Diego’s 1 percent, while modest, represents nearly a 100 percent increase since 2000. This trend seems destined to continue, as local cities have recently added bike lanes, bike parking “corrals” and adopted other bike-friendly policies. “We live in a perfect place to ride your bike for transportation,” said Andy Hanshaw, executive director of the San Diego Bicycle Coalition. “People want to save money on gas, do something good for the environment and be healthier.” Yet bicycling — like driving — can be lethal. In a single month this summer, one local biker died when he was struck by a car; another after losing control on a steep mountain road; and a third when his front wheel fell off, catapulting the helmetless rider headfirst onto the pavement. There’s also the risk of being “doored,” slamming into a door thrown open by a parked motorist. The two-wheeled life has its risks, but Whitney insists the rewards are greater. She remembers a scene from her driving days, mired in bumper-to-bumper traffic. Going nowhere, she had time to study the bicyclists breezing down an adjacent trail. “Gee,” she thought, “they are moving at their own pace, moving because they want to. They’re not stuck in traffic.” If her daily commute now involves pedaling up a steep hill — Washington Avenue into Mission Hills, say — at least she’s never stuck. Hauling an accordion Before each stop in the Tour de Fat — this year, San Diego is the 13th stop on the tour’s 15-city itinerary — the brewery reviews essays and videos from locals who insist they are eager to abandon internal combustion engines for pedal-power. In 2010, the San Diego recipient was Gabe Kreb, then a 27-year-old musician and part-time big top performer. “I was working for Technomania Circus in Barrio Logan,” said Kreb, who now lives in Portland. “The Tour de Fat is a bit of a circus itself, so they liked that aspect.” Kreb, like Whitney, had been saddled with a car that was a reliable as a toddler’s sense of balance. Trading that ‘94 Saturn SL for a new Black Sheep touring bike was a joy, even if the latter needed a critical modification. “I installed a rear rack,” Kreb said, “so I could haul my accordion. It was the best bike I’ve ever owned, and I’ve owned a few bikes.” Last fall, Whitney succeeded Kreb. On the Tour de Fat’s stage, she handed her car keys to a New Belgium employee. In exchange, she received a sturdy 11-speed, also from Black Sheep.
  • 149. page 149 Within days, a tow truck hauled away her Pontiac. That clunker was auctioned off, with all proceeds donated to local biking groups. From that moment on, Whitney’s life required a little more planning. She sought, and found, jobs within biking distance of her University Heights home. The IT company that now employs her is in Old Town, six miles from home; on days she reports to a part-time sales job with the Crate & Barrel in Mission Valley, her commute is another four miles. She packs clean business attire in the bike’s waterproof panniers. She plots out routes with the least car traffic. The bike has a front light, a flashing rear light, reflecting strips on the tires and the pedals; she straps reflecting material around her ankles and wears a helmet and a bracelet listing her identify and blood type. Some days, all these precautions seem insufficient. Once, a driver — she was texting — almost clobbered Whitney. Another morning, she was near work when a car came within inches of a collision. Whitney parked, locked her bike and then got into the office building’s elevator — where she was joined by the driver who had nearly squashed her. “Oh, man,” he said, “I’m glad you signaled. I almost didn’t see you!” Most people, though, have been aware — and encouraging. “Everybody has been so supportive of my biking,” she said. “It’s awesome.” Fire with fire If every bicyclist can recite horror stories about clueless motorists, many drivers gripe about reckless bicyclists who run stop lights or pedal into oncoming traffic. In June, the monthly Critical Mass bicycle ride cruised down the Mission Beach boardwalk, where one biker shoved a female pedestrian onto the concrete. The resulting brawl, while brief, left the woman and her husband with cuts and bruises. Many veteran bicyclists have their own scars, physical and psychological, from death-defying encounters on the road. September 22, 2012 Forces of Changes: 10 Women CEOs We Admire | Stephanie Rogers Happy National Business Women’s Day! There may still be a huge gender gap in the workforce, with even the women running Fortune 500 companies earning just 69 cents to every dollar earned by male CEOs. But women are proving to be major forces of change in virtually every industry, from international banking to non-profit organizations. These 10 women CEOs, including Eileen Fisher, Lauren Bush and Majora Carter, are promoting social and environmental responsibility within their companies and in the world at large. On this National Business Women’s Day we salute them!
  • 150. page 150 Phaedra Ellis-Lamkins, Green for All CEO of anti-poverty organization Green for All, Phaedra Ellis-Lamkins is also a sustainability advocate who has been named among the 100 most powerful people in California’s Silicon Valley. Green for All provides green jobs training for low-income people and people of color, and helped push through a California provision that guarantees local workers access to energy-efficiency and renewable energy projects. Before she came to Green for All in 2009, Ellis-Lamkins was the Executive Officer of the South Bay AFL-CIO Labor Council and Executive Director of Working Partnerships USA, which works to address economic disparities in Silicon Valley. Kim Jordan, New Belgium Brewing Along with her husband Jeff Lebesch, Kim Jordan co-founded one of America’s most successful craft breweries, New Belgium. Now the company’s CEO, Jordan was instrumental not only in bringing the company from a tiny two-person operation to selling beer in 26 states, but also in making New Belgium truly sustainable. The brewing company is 100% wind-powered and employee-owned, with a sustainability team visiting each department on a regular basis to make sure operations are as green as possible. Through smart cuts to waste, energy and water usage, New Belgium has become a leading example of how breweries can take a sustainable route to profitability. The company is about to open a new brewery in Asheville, North Carolina, where it will revitalize an industrial brownfield and create new parks and greenways. Eileen Fisher, Eileen Fisher Sustainable Apparel The name Eileen Fisher is associated with timeless elegance, high quality and eco-friendly fabrics like organic and Fair Trade cotton, hemp and bamboo. As CEO of her eponymous brand, Eileen Fisher has committed to environmentally and socially conscious fashion, creating sophisticated garments that can last a lifetime. Many of Fisher’s garments are hand-sewn at a family-owned facility in New York City with a seamless process that reduces waste and creates a more durable product. The company even takes back used garments to either repair and resell, or recycle into other items like rugs and blankets. Irene Rosenfeld, Kraft Kraft Foods isn’t exactly known for being sustainable, more closely associated with industrial ‘cheez food’ products that barely resemble actual food. But Irene Rosenfeld is trying to change that. The Kraft CEO has dedicated a vast amount of resources and time to overhaul the company’s strategies, setting aggressive sustainability goals that have resulted in massive reductions in packaging waste, water consumption, energy use and carbon dioxide emissions. Kraft is also the world’s largest buyer of coffee and cocoa from Rainforest Alliance-certified farms. While the changes may be slow, they’re certainly notable. Lauren Bush, FEED Ducking out of her family’s historical involvement in politics, Texan Lauren Bush (now Lauren Lauren, after marrying the son of fashion designer Ralph) has dedicated her life and career to feeding the hungry. She co- founded FEED after becoming the UN World Food Program’s 2004 Honorary Spokesperson and is now CEO and Creative Director. FEED seeks to create products that can help bring food to impoverished people across the globe. The purchase of one FEED reusable shopping bag can feed one child in school for one year.
  • 151. page 151 Gail Kelly, Westpac Bank Can big banks be sustainable, too? Gail Kelly, CEO of Australia’s Westpac Bank, believes so, and has pushed sustainability as a business strategy in this seemingly unlikely industry. Under her leadership, Westpac rose to #14 on the Corporate Knights Top 100 Most Sustainable Companies in 2011. Kelly has advocated for unprecedented transparency in Westpac’s operations and its sustainability report reveals such small details as CO2 emissions per employee. Westpac Bank also has 37.5% women in positions of leadership, which is unusual for such big companies, let alone banking institutions. Alexa Von Tobel, LearnVest 28-year-old Alexa Von Tobel started LearnVest in 2008 to teach women how to be financially independent. Since then, the company has been valued at $100 million and expanded to offer affordable financial advice to clients ranging from those extremely in debt to people with a net worth that reaches 8 figures. Von Tobel got the idea while at Harvard Business School, taking a leave of absence to follow her dream. According to LearnVest, the company has helped over one million women gain control of their finances to date. Majora Carter, Majora Carter Group The founder of Sustainable South Bronx (SSBX), a non-profit organization that works to address economic and environmental issues through green job training, Majora Carter is now CEO of her own economic planning and consulting group. Known as one of America’s top environmental justice advocates, Carter’s motto is “Green the Ghetto!” and her current work with the Majora Carter Group brings her SSBX approach outside the South Bronx. The Majora Carter Group “uses the green economy and green economic tools to unlock the potential of every place – urban, rural and everywhere in between.” Denise Bode, American Wind Energy Association Denise Bode is the CEO of the American Wind Energy Association, the national trade organization for the United States wind energy industry. A nationally recognized energy policy expert, Bode was once the president of the Independent Petroleum Association of America, but now heads up lobbying efforts to get funding for wind energy projects. She has also served as CEO of the American Clean Skies Foundation, and was named among Washingtonian’s “100 Most Powerful Women of Washington” in 2011. Maria Eitel, Nike Foundation After sportswear giant Nike got caught violating worker rights in outsourced factories around the world in 1998, Maria Eitel came on board to help turn things around. The CEO of the Nike Foundation and vice president of Nike, Inc. works to bring economic opportunities to the world’s most impoverished girls, focusing on 250 million girls aged 10-19 in the developing world. Eitel turned the Nike Foundation from a passive group lacking any real budget or organization into a force for change committed to gender equality. Initiatives that have been created under her leadership include efforts to keep girls in school in Zambia, to avoid early marriage in Ethiopia, and to build rural learning centers in Bangladesh.
  • 152. page 152 September 27, 2012 Top 10 Fall Beers Fall is a season that has the word “beer” written all over it. Cool nights unleash the craving for hearty beers, whose colors mirror those of the turning leaves. Fall brews are more flavorful and more substantial than summer’s bright quenchers. Colors get deeper and flavors get toastier as the tastes of the harvest table call out for malty partners. It doesn’t take much to trade up to luxury in the beer world, so why not live a little? Check out one of these world- class brews next time you’re cruising the six-pack aisle. From seasonal specialties to solid stand-bys, from innovative American craft brews to international ambassadors of style, autumn’s finest offerings await. BELGIAN-STYLE BROWN ALE The Bruery “Autumn Maple” Price: $10 for 750 ml. The Bruery in Orange County, California, has its own take on the pumpkin beer style. Its Autumn Maple is a conglomeration of yams, maple syrup, allspice, vanilla, molasses, cinnamon, nutmeg and its own traditional Belgian yeast strain. The result is a bold, spicy, Belgian-style brown ale logging in at 10 per cent ABV (alcohol by volume). The robust flavors and warming of the high alcohol make it an excellent libation to appreciate on a cold autumn evening. This beer is perfect for anyone who relishes the sweet potatoes at Thanksgiving, but with all of the spices in the mix, it smells and tastes like a pumpkin pie. AMERICAN-STYLE IPA Sierra Nevada Brewing Company “Estate Homegrown Ale” Price: $10 for 750 ml. When hops are harvested in early September, most are dried and stored for use throughout the year. A beer’s hop flavor can’t get any fresher than a wet-hopped beer like this one, brewed with hops used within 48 hours of harvesting. The hops and barley used in Sierra Nevada’s Estate Homegrown Ale are homegrown on the grounds of its brewery in Chico, California, making it a true local beer and one of the few estate-made ales produced anywhere in the world. The 6.7 per cent ABV American IPA is also certified organic with both the USDA and Oregon Tilth, the highest level of organic certification available. This ale shouts out fresh hop resonance of earthy, grapefruit-like flavors, as well as spicy aromas and mild malty sweetness. AMERICAN BROWN ALE Samuel Adams “Hazel Brown” Price: $13.99 for Harvest Collection twelve-pack of 12 oz. bottles As hazelnuts are harvested in late summer and early fall, it’s only fitting that Sam Adams’ 2012 Harvest Collection includes a tribute to the flavorful nut of the hazel tree. Its roasted-on-an-open-fire flavor and aroma is the main feature of this brown ale, rounded out with some sweet cocoa and toffee. Two-row pale malt, caramel 60, biscuit malt and roasted barley help balance out the nuttiness and contribute toward a toasted malt character. Its appearance is brown and crystal clear with some reddish highlights. The modest 5.2 per cent ABV makes it a highly session-able, easy-drinking, fall quencher. This beer is only available in the Harvest Collection twelve-pack.
  • 153. page 153 PUMPKIN ALE Buffalo Bill’s Brewery “Original Pumpkin Ale” Price: $9 for six-pack of 12 oz. bottles Buffalo Bill’s was the first brewery in modern times to brew with the orange squash that appears to be the official vegetable of fall, with Halloween and Thanksgiving boosting its demand. This beer is modeled after the pumpkin ale George Washington is believed to have brewed, with baked and roasted pumpkins combined with cinnamon, cloves and nutmeg. With a golden orange color and a spicy nose reminiscent of the first whiff of a freshly baked pumpkin pie, this beer tastes like it smells and has been described as “pumpkin pie in a bottle.” DUNKELWEIZEN New Belgium Brewing “Dunkel Weiss” Price: $6 for 22 oz. Dunkelweizens are a darker and more robust version of their German hefeweizen cousin. As part of its Lips of Faith series, New Belgium Brewing’s adaptation of the German wheat beer style bumps up the alcohol to a hefty 9 per cent ABV and adds black pepper to give it a Belgian-y character. Earthy, toasty chocolaty notes are derived from dark malts, making this a big, strong dark Weiss beer that is a worthy companion for the cooler temps of the fall season. With an appearance of deep amber brown and a dense, off-white head, flavors of sweet clove, banana and black pepper blend together for a burly body with a warm finish. Although this lager is brown, it’s also “green:” in 1999, New Belgium Brewing became the first brewery in the U.S. to purchase 100 per cent of its electricity from wind-generated power. EXTRA SPECIAL BITTER (ESB) Southern Tier “Harvest” Price: $9.49 for six-pack of 12 oz. bottles Although brewed with English hops and billed as an English-style Extra Special Bitter, this ale out of Lakewood, New York, shouts out its American pedigree through its not-so-subtle hop dominance. It pours a fall-themed, orange color with aromas of hoppy grapefruit, resinous pine and caramel. Although the fruity fresh hop flavor is predominant, it’s not overly bitter, with enough of a solid malt backbone coming through to allow the hops to melt into the malt. While Harvest Ale may be bigger than most ESBs, it is still an easy-drinking session beer, with an added bonus of hop notes lingering well after the sip. WEIZENEISBOCK Gordon Biersch “Weizeneisbock” Price: $8.99 (750 ml) Part of Gordon Biersch’s Braumeister Selekt limited release series, the German Weizenbock and Eisbock styles are merged to create a new style, the Weizeneisbock. Co-founder Dan Gordon postulates that his brewery may be the first brewery in the world to brew this unique style. This bock, made primarily from malted wheat, is transformed through a process of freezing the water molecules and then removing the frozen portion, resulting in a concentration of alcohol and flavor. At 10 per cent ABV, the alcohol strength is definitely noticeable, and rich dark roasted malt flavors and notes of black licorice are rounded out with banana and clove, compliments of the top-fermenting Bavarian Hefeweizen yeast strain. Production is limited to only 3,500 cases, and this unfiltered ale is packaged in a 750 ml. bottle with a classic German swing-top closure. AMERICAN PORTER Kona Brewing Company “Pipeline Porter” Price: $9 for six-pack of 12 oz. You can reach for your coffee and beer with the same hand when picking up this ale. Named for the Banzai Pipeline, the mecca of surfing, this porter is as dark as Hawaiian black lava. A distinctive roasty aroma stems from the intermingling of barley and freshly roasted 100 per cent Kona coffee that’s grown at the Cornwell Estate on the Big Island just down the coast from where the Kona Brewery is located. This brew delivers an earthy complexity with hints of chocolate and caramel flavors. For an extra treat, sweeten your porter with a scoop of vanilla bean ice cream for a creamy dessert float.
  • 154. page 154 AMERICAN BROWN ALE Breckenridge Brewery “Autumn Ale” Price: $9.99 for six-pack of 12 oz. bottles Inspired by brewmaster Todd Usry’s memories of fall in Virginia where he grew up, the pictures of brown leaves and earth tones and “After Rakin’” tagline on the label suggest this beer should be enjoyed after finishing your fall chores. This ale has characteristics of both a Märzen and a stout, but falls somewhere in between. Its dark brown appearance pushes it towards the qualifiers of a dark beer, and while it’s brewed with noble hops and Munich malts, the flavor has the nutty malt and subtle sweetness of an Oktoberfest style that’s been bolstered with nuances of roasted grain, dark fruits and a hint of chocolate. BELGIAN STRONG PALE ALE Brasserie Dubuisson “Cuvée des Trolls” Price: $12 (25 oz.) The name means “vat of the trolls” and the label depicts a troll wearing a hat of hop leaves. While trolls are thought to be not so nice creatures, these trolls are kind enough to bring us a beer from the historical and independent Brasserie Dubuisson, which has been in operation since 1769, longer than most Trappist breweries and before Belgium became a country. Brewed since 2000, this strong Belgian ale is a balance of sweetness and bitterness, derived from the use of natural sugar and dried orange peel. Blond malts give it a deep golden hue and extra carbonation results in a creamy finish. If you’d like a similar but slightly bigger version, the Cuvée des Trolls “Cuvée Spéciale” weighs in at 7.5 per cent ABV.
  • 155. October 2012
  • 156. page 156 October 1, 2012 Southern Suds | John Hull By now even the most casual observers of American craft beer have noticed that North Carolina is fertile ground. Already home to more than 70 breweries, several of the country’s larger and respected brewers are moving in to set up new facilities. Sierra Nevada Brewing Co., New Belgium Brewing Co. and Oskar Blues Brewery all announced plans to open additional locations in the Tarheel State. All three take great pride and serve as inspirations to other brewers because of their green initiatives. At all three of their current breweries in Chico, Calif. (Sierra Nevada) Lyons, Colo. (Oksar Blues) and Fort Collins, Colo. (New Belgium), significant money has gone into environmental infrastructure and initiatives. All three say the same will be installed in their new operations, and that newer technology and site-specific upgrades will be installed. Sierra Nevada and New Belgium have said they will seek certification from the Leadership in Energy and Environmental Design (LEED) council. Leading by example to other brewers, local beer officials are also pleased with the brewer’s commitment to Mother Nature. “Not only will they brew their fantastic beer even closer to home, but their history of sustainability initiatives will strengthen the state beer industry’s thriving commitment to protect its environment for its drinkers,” says Win Bassett, executive director of the North Carolina Brewer’s Guild. Beverage World recently spoke with all three breweries to preview the equipment and green building designs they plan to bring to their respective new facilities. Sierra Nevada, Mills River, N.C. One of the country’s oldest craft breweries, Sierra Nevada’s founder Ken Grossman has long taken strong steps towards sustainability. The new brewery, about 12-miles south of Asheville, sits on nearly 100 acres and will be built with efficiency at the forefront of design. “We’re shooting for a minimum of LEED Silver Certification for the new facility,” says Bill Manley, a brewery spokesman. However specific details are still being worked out as the brewery won’t be completed until late 2013 or early 2014. “Much of the green building stuff is a bit far down the line for us, but everything is on super production-focused timelines,” says Manley. “We’re getting the beer making part of the brewery built first, and completing the rest of it after that so much of it is still in speculation.”
  • 157. page 157 He did say, however that it would mirror Chico in many ways including solar installations and use hydrogen fuel cells; the combination of those two systems generates over half of the brewery’s energy needs onsite. It also has an extensive water treatment program, and composting programs, which divert 99.6 percent of waste from landfills. New Belgium, Asheville, N.C. The second brewery for the-third largest craft brewery sits on 17.5 acres of what was once a Brownfield site. New Belgium is planning for a 150,000-square-foot facility that will be able to produce 400,000 barrels of beer. Jim Spencer, New Belgium’s director of engineering, says that the brewery is still in the design phase and that it is looking at a number of options for green technology, but that New Belgium also would be seeking LEED certification. “There are a lot of cool ideas on the table and we’re looking to see what stacks up and what can work,” he says. This includes brew kettles, specialty lighting and using materials that provide an aesthetic feel, but also can serve as a thermal envelope for the buildings. Oskar Blues, Brevard, N.C. When a brewery space became available in Brevard, brewery founder Dale Katechis jumped at the chance to open a new outpost for his canned beer offerings. Already familiar with the terrain from frequent bike trips and music festivals, Katechis secured a contract on a 30,000-square-foot brewery space, along with a 6,000- square-foot restaurant/music venue location. Hoping to be open by the end of the year, Katechis says that since much of his beer travels east of the Mississippi River (from its current Colorado home), having an East Coast brewery helps recoup the investment as well as contributes to the local community and streamlines shipping costs.
  • 158. page 158 October 1, 2012 The It! List
  • 159. page 159 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 bike corral of mutant bikes to ride and three stages of entertainment as well as, of course, beer, which is the true fundraising 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 Fiesta Gardens, where parking can be difficult. So ride your bike there, duh! IT IS A Wednesday night at the Capitol City Brewing Company in Washington, D.C. After-work coed softball teams file in; pints of Yuengling and Fat Tire pass from trays to tables. Meanwhile, the televisions that surround the bar underscore a sudden truth: A region dead to sports is coming alive. The first-place Nationals are on the big screen against the bottom-feeding Mets. So take that, New York. On the smaller screens, the last-place Red Sox (take that, Boston) are trying to play spoiler to the Yankees, a game that matters because at the same time, the used-to-be-nothing Orioles are playing the Rays with the AL East lead in sight. Outside, throughout the city, into the vast, ever-expanding suburbs, the leaves are changing and, take a deep breath now, baseball matters again. The vaunted Phillies are 17 games behind the Nationals -- chew on that, Broad Street -- and the last time the city’s baseball team played in the postseason, back in 1933, television barely existed. So take that, history. In both the fantasy world of sports and the real halls of power, DC is now a battleground. Every commercial break between innings features at least one haymaker from Mitt Romney to the jaw of President Obama (one ad shows the word “Forward” dissolving into ashes, replaced by the slow-motion zinger, “Backward”), countered by an uppercut from the president (“Mitt Romney’s not the solution,” the voice-over says, with an ominous death pause setting up the roundhouse. “He’s the problem”). At the same time, with every game, the capital is also facing a referendum on its status as a sports town. The Nationals have pretty much pulled a wire-to-wire job, in first place all year, the shoe-shine boy as underboss. Now bring in the surging Orioles, the city’s baseball caretakers for 33 years, and it isn’t actually insane to think that the first-ever Beltway World Series could actually happen. And dwarfing it all is the Redskins and the city’s new hope. Already, the District is electrified by the cartoonish bigness of a young man picked to be the signature player for the most dominant franchise in town. He is 22 and hasn’t yet played half a dozen games in his professional career. October 3, 2012 The long national nightmare is over | Howard Bryant
  • 160. page 160 But the combination of the hype, his undeniable talent and the staggering marketing muscle behind him have already made him RG3, avenger. His actual name, Robert Lee Griffin III, sounds more like the cover for his secret identity. The energy should be perfect; the buzz should be filling the Capitol City Brewing Company and all the sports bars in Metro DC. Except that it isn’t. Instead of that noisy, civic testosterone that spikes when a city’s sports teams are rocking, DC is sweating with anxiety. The Redskins are maybe a .500 team. Maybe. Due to bad moves and bad vibes, the Wizards have failed to build a following. The Capitals are locked out. Even the Nationals, despite their “Natitude” campaign, don’t seem to have a mandate. They’ve crushed the league but are merely middle of the pack in attendance. Every red Nats cap on the street is matched by a red Phillies cap. And while the game was on at the bar, no one was really watching it -- giving the impression that the city isn’t any closer to supporting this franchise than it was the Senators, who left town not once but twice, in 1961 to become the Minnesota Twins and in 1972 to become the Texas Rangers. None of it is exactly fair, and yet all of it is fair game, for if there is one defining characteristic of Washington, D.C., as a sports town, it is insecurity. Unlike its muscular neighbors along the Northeast corridor -- Boston, New York, Philadelphia -- the district sometimes frets about whether it’s a sports town at all. The result is a certain nervous mumbling that betrays an ineluctable fact: RG3 is the most important player at the most important position on the most important team in the city playing the most popular sport in the country. And along with RG3, there is 24-year-old Stephen Strasburg and 19-year-old Bryce Harper, the cornerstones of the Nationals. There is John Wall, just 22, who will be ably handling the rock for the Wizards. And yes, Alex Ovechkin is still flying through the neutral zone as the city’s elder statesman at 27. No city has as much good, young star power across its four major sports -- something its East Coast rivals would announce with bullhorns. October 3, 2012 Colorado Voters Get Revved Up Over Energy Policy | Laura Krantz and Nicole Bemmstergoer The presidential debates are expected to cover a wide range of topics, from the economy to foreign policy to health care. Wednesday night’s debate will focus on domestic policy — and one topic that’s likely to come up is energy. Full audio available on the CD at the back of this clipbook.
  • 161. page 161 The only Orvis store in Kansas or Missouri plans a grand opening in Leawood later this month. The retailer, which specializes in apparel and supplies for outdoor activities such as fishing and hunting, is aiming at Oct. 19-20 for opening festivities at the new 4537 W. 119th St. location, near 119th and Roe Ave. The Orvis Co. Inc. runs more than 80 stores in the United States and United Kingdom. Its Leawood store will be open from 10 a.m. to 8 p.m. Mondays through Saturdays and from noon to 6 p.m. on Sundays. Grand-opening activities include free giveaways, chances to win gift cards, presentations on local fishing and discussions by local outdoor groups. Lifting a glass to Boulevard brewery tours Boulevard Brewing Co. has been tapped for a list of the top 10 U.S. brewery tours. The list, compiled by TripAdvisor, recommended planning well in advance to book a free tour at the Kansas City brewery. It complimented the history information on the 45-minute tour and the tastings afterward. It also tipped a glass to Boulevard’s “Unfiltered Tour,” a $20-a-person option available on Saturdays. New Belgium Brewing Co. in Fort Collins, Colo., topped the tours list. Boulevard was No. 8. TripAdvisor editors and travelers picked the top 10. ‘Man-cave sports lodge’ heads to KC Twin Peaks Restaurants will open three locations in Kansas City, bringing the “ultimate man-cave sports lodge” to the area. Paul Khoury, co-founder of PB&J Restaurants Inc., is one of the people behind the venture. He’s joined by his son, Pat, and by Tom Peterson. PB&J’s restaurants include Yaya’s Euro Bistro and Burnt End BBQ in Overland Park. The first Twin Peaks location will open at 14805 W. 119th St. in Olathe in the former My Big Fat Greek Restaurant space. The remaining two locations will open in the Lee’s Summit or Independence area and in Kansas City’s Zona Rosa shopping center, Pat Khoury said. A possible fourth restaurant could land in Columbia, Mo., or in Lawrence or Topeka in Kansas. October 3, 2012 New Belgium Brewery--named #1 tour by Trip Advisor
  • 162. page 162 “There is nothing like this concept that we’re opening in Kansas City,” Pat Khoury said. “It’s the best sports bar you’ve ever been to.” The restaurants average 6,500 square feet. “PB&J is extremely well-respected for their success in the Kansas City market, and we are thrilled to have such an experienced group of restaurant veterans join Twin Peaks,” Shannon Glaser, director of franchise development at Twin Peaks, said in a release. “Their dedication to their staff and excellent customer service aligns perfectly with the Twin Peaks brand.” Twin Peaks features comfort food — chicken fried steak, fried pickles and Philly cheesesteaks — high-definition TVs and a mountain lodge atmosphere. The restaurant has more than 25 locations in 12 states and hopes to open five more restaurants by the end of 2012. The closest location is in Wichita. Brenna reports for In Depth sections and about local restaurants. She also does copy editing and handles People on the Move. Six things that have consumers buzzing in the world of beer, wine and spirits this week: 1. Beer is Back: Just one week after two studies citeddeclining beer volumes,a new report says beer may be on its way back. The Beer Institute tells the Wall Street Journalthat beer shipments in the U.S. rose 1.9 percent in the first eight months of 2012. If the increase holds up for the rest of the year, it would end a streak of three straight yearly declines in beer shipments. 2. Craft Beer Looking Good in the Golden State: These are tough economic times in California but one bright spot is the craft beer industry. According to a recent report by the California Craft Brewing Association, the craft brewing industry generated about $3 billion in total economic impact in California in 2011. Steve Wagner, the president and brewmaster at Stone Brewing Company and president of the CCBA said, California’s craft brewers also created more than 22,000 jobs last year, a welcome number for a state with a 10 percent unemployment rate. 3. No Bull — Denver Brewery Makes Ballsy Beer: It takes a lot of guts to turn an April Fool’s joke into reality. In the case of Denver’s Wynkoop Brewery, it takes a lot of balls. Denver’s oldest brew pub and craft October 5, 2012 Six Pack: Beer Buzz of the Week | Tom Rotunno
  • 163. page 163 brewery is releasing Rocky Mountain Oyster Stout, which as the name implies is made with “Rocky Mountain Oysters” aka bull testicles. The beer is described as a “special ultra-limited release” and will be available at the brewpub and at the Great American Beer festival which kicks off next week. According to Wynkoop’s Marty Jones, the beer is 7 percent alcohol by volume and 3 BPB “balls per barrel.” The beer was originally announced on April 1 of this year as a joke, but after consumers kept asking for a taste, it has become a reality six months later. 4. New Belgium Gets Social: With marketing budgets tight for most craft brewers, social media is an important tool for brewers to publicize their events/product offerings and to engage consumers. Few have perfected the strategy better than the nation’s third largest craft brewer, New Belgium Brewing. In the wake of a summer- long social media campaign dubbed “Enjoy The Ride,” which centered around the iconic bicycle logo for its signature Fat Tire Amber Ale, New Belgium says its Facebook fan base grew by about 50,000 fans and its Twitter followers increased by about 10,000. New Belgium says three month campaign was its largest social media undertaking ever. 5. Barenaked Beer: Few things go better than beer and music. In the latest partnership between band and brewer, Canadian musicians Barenaked Ladies are teaming up with Ontario-based Flying Monkee Craft Brewery. The pair are joining forces to create a chocolate imperial stout called BNL Strong Beer. Flying Monkee founder and brewer Peter Chiodo tells the Toronto Star the idea was inspired by last year’s release of “Faithful,” which was released by Delaware-based Dogfish Head Craft Brewed Ales to commemorate the 20th anniversary of Pearl Jam’s release of the album “Ten.” 6. Port Pairings: Wine and food pairing meals are commonplace. Craft beer pairings are also becoming a dining staple, so much so that even hamburger chainspicked up on it. Now Ruth’s Chris Steakhouse is extending the idea to Port wine. Ruth’s Chris is partnering with Taylor Fladgate and Fonseca to host what they are calling the first nationwide Port-pairing dinner. The event will occur on Oct. 18 at 51 participating Ruth’s Chris Steak House restaurants nationwide and will feature a five-course Port dinner. Designed with “illustrating the versatility of Port” in mind, the dinner will feature a Port cocktail and pair a “variety of Port styles with each of the five courses.” Beer, wine and spirits stocks to watch: Anheuser-Busch Inbev Diageo Constellation Brands Molson Coors Brewing Boston Beer Craft Brew Alliance Beam Vina Concha & Toro
  • 164. page 164 Let’s face it: Airport food is as appetizing as a delayed flight. But airports from London to LaGuardia are upping their culinary game. They now offer fresher fast food choices and even fine dining restaurants with star chefs (Gordon Ramsay, for one). Our crew dined at airports around the world, and these five are really taking off. Hartsfield-Jackson Atlanta International As the busiest airport in the world (more than 250,000 passengers fly through here every day), Hartsfield-Jackson Atlanta International is bound to be on your itinerary at least once. It can be a hassle to navigate, but if you have a couple of hours to kill, make your way to Terminal E’s One Flew South restaurant. Executive chef Duane Nutter serves up modern takes on classics, like a pulled duck sandwich with a fig and toasted peanut relish, or thyme-roasted pork belly in his fine dining airport eatery. Don’t have time for a sit-down dinner? Toss back a beer and a burger at Terminal B’s SweetWater Draft House & Grill. Miami International Airport Whether you’re arriving in Miami for a beach vacation or heading home from a business trip, stop off at Terminal D for Lorena Garcia Cocina’s excellent fresh meals. The food is made in-house daily, including small bites like the LG Cocina salad, with caramelized walnuts, apples, fresh strawberries, blue cheese crumbles and balsamic-honey dressing, and sandwiches, such as a roasted portobello on ciabatta. If you’re flying through in the morning, nab some of the handmade baked empanadas. (Garcia also has another restaurant, Tapas, opening at Hartsfield-Jackson at the end of October.) If you just need a quick boost before takeoff, visit one of the various Café Versailles locations throughout the airport for one final shot of invigorating Cuban coffee. LaGuardia Airport New York is one of the fine dining capitals of the world, and you can finally taste it at LaGuardia. The once- dreadful airport has filled Terminals C and D with appealing eateries. Sit down for a meal at Terminal D’s Bisoux and savor a menu created by chefs Riad Nasr and Lee Hanson, the toques behind Soho’s Balthazar. Their Provençal cuisine includes definitive dishes like croque monsieur, duck confit and tuna niçoise. For a quick bite, try Custom Burgers by Pat LaFrieda—the same meat purveyor who supplies the famous Shake Shack—in both Terminals C and D. These grilled-to-order burgers pair nicely with the killer made-from-scratch milkshakes. Denver International Airport After a long weekend on the slopes or hiking through the Rockies, a bit of relaxation is in order before flying home. Sample a few of the 58 wines at Lounge 5280—named for Denver’s mile-high altitude—overlooking Concourse B. Pair them with appetizers like osso-bucco-style pork wings or the perfect-with-wine cheese platter. If you aren’t in the mood for vino, Lounge 5280’s custom cocktail list features libations concocted October 18, 2012 Great Food Options Land At 5 Major Airports | Jordan Lawson
  • 165. page 165 with regional Colorado ingredients, like the Rocky Mountain Shandy with Breckenridge Agave wheat beer, housemade lemonade and Gosling’s ginger beer. Microbrew fans should check out New Belgium Hub, also on Terminal B. It carries tons of specialty beers that the Centennial State is known for. London Heathrow Airport Europe’s busiest airport doesn’t cut corners when it comes to dining—in fact, London Heathrow drafted Hell’s Kitchen star Gordon Ramsay to up its restaurant scene. Ramsay’s Plane Food restaurant in Terminal 5 serves breakfast and an à la carte menu with dishes such as crispy chicken wings with tamarind sauce; various cuts of British beef; and steamed sea bass with avocado purée. Those with strict flight schedules should opt for the Plane Fast menu, which maps out how long your meal will last. If you’re about to board, grab a Plane Picnic to go for a delicious meal you can enjoy as soon your tray table no longer needs to be in its upright and locked position. Travelers with more time—and a penchant for seafood—will want to make a beeline for Caviar House & Prunier Seafood Bar in Terminals 1, 3, 4 and 5.
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  • 167. page 167 October 21, 2012 Around the Table
  • 168. page 168 October 24, 2012 Drinking for a cause: 2012 New Belgium Clips of Faith tops past fundraising totals | Jessica Fender The cleverly named “Clips of Faith” philanthropic beer and film festival generated nearly $118,000 for local nonprofits on its nationwide tour, New Belgium announced Tuesday. Around 16,400 people came out in 18 cities to sample homemade films and craft beer. The proceeds from the beer sales benefited local charities. “We appreciate the hospitality we experienced in each city on the tour,” said Christie Catania, Clips of Faith Manager-at-Large. “We had a fantastic lineup of films, awesome partners and we feel fortunate getting to share our nights alongside friends across the country. Our favorite part is working with our local nonprofit partners, to help them raise money for causes that better the local community.” It’s the third year the Fort Collins brewery has sponsored the series, and was by far the most profitable for the non-profits involved. New Belgium’s creative team evaluated prospective films, choosing 18 that were screened across the country. Attendees, who sampled beers from New Belgium’s Lips of Faith series, were encouraged to bike to the event or use other alternative transportation. And each event had a zero-waste goal. Overall, organizers estimate 83 percent of waste was diverted from landfills. Aspiring filmmakers can submit entries for the 2014 Clips of Faith tour Jan. 1 to April 15.
  • 169. page 169 Number 13. New Belgium, maker of the smash Fat Tire Amber Ale, is the third-largest craft brewer in the U.S. Ranger IPA, with its resinous, juicy flavor, is the brewery’s first major effort in the style, but it’s blowing up across the country. (6.5% ABV) [] October 26, 2012 The 24 Best Beers in America
  • 170. November 2012
  • 171. page 171 November 2, 2012 U.S. craft brewers fear Modelo deal will limit their route to pubs | Martinne Geller and Diane Bartz Some U.S. craft brewers are uneasy about plans by Anheuser-Busch InBev (ABI.BR) to buy out Mexican beer maker Grupo Modelo (GMODELOC.MX), fearing the giant’s increased power could make it harder for them to hitch a ride on delivery trucks to stores and pubs. Brewers, as well as beer wholesalers and members of Congress, have been quietly taking this concern and others to the Justice Department, which is investigating whether the $20.1 billion deal complies with antitrust law. The department has given no sign of being ready to make a decision. In order to preempt antitrust concerns arising from AB InBev, which is the No. 1 brewer in both the United States and the world, having an additional 5 percent of the U.S. market, Modelo agreed to sell its stake in Crown Imports, the U.S. seller of Modelo’s beers, to Constellation Brands Inc (STZ.N) for $1.85 billion. “What they’re going to be saying to DOJ is that we (AB InBev) have nothing to do with the distribution of Modelo. But if you think AB InBev doesn’t have huge influence on Crown, I have a bridge to sell you,” said Steve Hindy, a founder of the Brooklyn Brewery. AB InBev already controls more than 47 percent of the U.S. market with brands including Budweiser, Stella Artois and Beck’s. The nation’s No. 2 player is MillerCoors, a joint venture between SABMiller Plc (SAB.L) and Molson Coors Brewing Co (TAP.N), with a 28.4 percent market share, according to Beer Marketer’s Insights. Crown, which sells Modelo beers such as Corona Extra, Modelo Especial and Pacifico, is a distant third with 5.3 percent. SO WHY THE WORRY? Craft beers account for 6 percent of the U.S. beer market, and are growing swiftly, according to the Brewers Association. The number of craft brewers has grown from eight in 1980 to 537 in 1994 to over 1,600 in 2010. The biggest of the small include Boston Beer Co (SAM.N), Yuengling, Sierra Nevada, New Belgium and Craft Brew Alliance Inc (BREW.O), which makes beer under the Red Hook and Kona brands and is nearly a third owned by AB InBev.
  • 172. page 172 Post-Prohibition era rules ban brewers in 38 states from distributing their own beers to retailers. As a result, there is a middle tier of largely independent wholesalers, over 3,000 of them. Small craft brewers rely on these wholesalers to get their beers to the market, and they fear that AB InBev’s clout will keep their beer off delivery trucks. Senators Christopher Coons and Thomas Carper and three others agree. They sent a letter on October 2 to the Justice Department expressing concern about problems of craft brewers’ access to wholesalers. “ABI’s business practices aimed at preventing its distributor partners from associating freely with competitor breweries strikes at (the) heart of competition in the beer market,” said the letter. “Consumers will ultimately be harmed.” One of the six lawmakers who signed the letter was from Colorado, home to the rival Coors brand. Two are from Delaware, home of the popular craft brew Dogfish Head, which has “One Hundred Bottles of Beer on the Wall” on its voicemail. If the Justice Department were to find that the Modelo deal would hurt consumers - such as by leading to higher prices or fewer choices - it could try to stop it by taking the parties to court or requiring sales of assets to dilute the entity’s power. As is normal practice on a deal this big, the Justice Department has met with players in all areas of the beer market in recent weeks to discuss the acquisition. Although Modelo agreed to sell its stake in Crown to Constellation, AB InBev would be allowed to buy Crown after 10 years, albeit at a high price. Antitrust experts say the Justice Department could bar AB InBev from exercising that buyback in 10 years time or ask them to remove it from the current deal. In the meantime, AB InBev will have no control of the brands in the United States, but it will become the leading brewer in Mexico, which is Latin America’s second-largest economy and fourth most-profitable beer market. It also sees a big opportunity in selling Corona around the world. The global opportunity - rather than the U.S. market - is a big impetus for AB InBev to make the major but difficult purchase, though industry sources say the company has had its eye on Corona for years. “This combination will create meaningful opportunities to grow Corona globally outside the U.S. and Mexico, given AB InBev’s established platform for distribution worldwide and the resources at its disposal,” said AB InBev spokeswoman Marianne Amssoms. AB InBev also disputes the notion that it will have influence over Crown, which, according to the companies’ agreement, will control distribution, marketing, promotion and pricing in perpetuity. “Grupo Modelo’s brands will continue to be imported, marketed and distributed independently in the U.S. through Crown Imports, leaving the U.S. market’s shares unchanged,” Amssoms said. Crown “will continue to manage all aspects of the business, including the selection of wholesalers for Grupo Modelo products.” The National Beer Wholesalers Association, a trade group, said its members had been contacted by the Justice Department. “NBWA is committed to ensuring that the independence of beer distributors is maintained, not weakened, as a result of this proposed acquisition,” said the association’s chief executive Craig Purser.
  • 173. page 173 Three beer industry sources said they thought brewers and wholesalers might actually be criticizing the deal in hopes of getting concessions from a giant they fear before it’s too late, given the upcoming presidential election, which they think might change the political leanings of the DOJ, and the fact that this is likely to be the last big beer deal for some time. “If somebody has a strong point of view one way or the other, this will probably be their last chance to have some kind of meaningful impact on how the industry shakes out,” said a craft brewing executive who declined to be identified. Another one said brewers might be trying to “get a pound of flesh” they weren’t able to get in 2008 when InBev bought Anheuser-Busch for $52 billion. As the parties jockey, people who attended two separate meetings at the Justice Department said officials there had few if any questions, and the questions that were asked indicated that they were still deciding if they would have concerns about the deal. November 5, 2012 The Art and Sustainability of Craft Beers | Erica Schlaikjer At the Net Impact conference in Baltimore, craft brewmakers discussed how their industry is taking leadership on sustainability and community development, in a panel discussion on Cases and Beer: The Sustainability-Focused, Community-Involved Brewery. One of the ways they’ve been able to do this is through nurturing the local art and media scene. Offbeat and benevolent The Delaware brewing company Dogfish Head touts a Beer & Benevolence program to support local nonprofit organizations through partnerships, donations and other creative charity events. Its commitment to the community is demonstrated through its involvement with local artists. The company has several in-house artists, including the founder and president, Sam Calagione. He is responsible for much of the quirky artwork on the company’s labels and advertisements. Many of Dogfish Head’s labels also feature original work by artists like Jon Langford, Tara McPherson and Marq Spusta, reinforcing the company tagline: “off-centered beer for off-centered people.”
  • 174. page 174 In an interview with PsPrint, Calgione said, “We didn’t want to hire outside marketing and advertising. We wanted to do it ourselves. I designed the logo and did an unintentional, intentionally imperfect shield.” This DIY attitude extends to all aspects of the company’s branding. For example, Dogfish Head sponsors the Off-Centered Film Fest, to showcase up-and-coming filmmakers. “Don’t have high-end gear? Film it on your phone,” the festival website says. “Can’t write good dialogue? Shoot it live and call it gritty.” It’s no surprise, either, that the entrance to the company’s Milton, Del. brewery features the zany Steampunk Tree House, a sculpture built in part from recycled and reclaimed materials by the Five Ton Crane art collective. According to lead artist Sean Orlando, “the Steampunk Tree House was made to explore the relationship between our rapidly changing natural world and the persistent human drive to connect with it and one another.” Alternatively powered The Colorado-based New Belgium Brewing Co. includes environmental stewardship as one of its core values and beliefs. To market its “alternatively empowered” sustainable business story, the company has developed several creative events and initiatives, combining film, social media and bicycling. A twist on the traditional drive-in cinema, New Belgium’s Bike-In Cinema encourages film-goers to ditch their cars for bicycles, with proceeds from the evening’s entertainment going towards local nonprofit organizations. The company also created Clips of Faith, an 18-city touring show that pairs beer tastings with screenings of short films produced by fans. All proceeds from the beer sales benefit a local nonprofit. Finally, there’s Team Wonderbike, an online campaign asking people to take a pledge to bike more and drive less, all in the name of the environment. And just in time for the holidays, to bring out everyone’s inner artist: The company has a customizable online card creator. For every card designed, the company donates $1 to one of several causes, including water stewardship, sensible transportation and bike advocacy, sustainable agriculture, and climate change prevention and adaptation. November 7, 2012 Tour de Fat Raises More Than $500,000 for Nonprofits New Belgium Brewing today announced that Tour de Fat, the traveling tour of bikes, beer and philanthropy, raised more than $500,000 for local non-profits this year, the most money ever generated in one season. The money came from beer and merchandise purchases and the cars donated in each city through the car-for-bike swap. Now in its 13th season, Tour de Fat also broke the $2 million mark in total funds raised since its inception. The money from each stop goes to nonprofit organizations, generally in the world of bike advocacy, with money spent in a wide variety of ways, including trail maintenance, safety education, lobbying for better bicycle communities and a wide variety of other impactful initiatives.
  • 175. page 175 Tour de Fat takes a whimsical approach to heightening bicycle culture by hosting a costumed bike parade and bike-themed activities, complemented by live entertainment, New Belgium beer, local food, art bikes and more. Tour de Fat traveled to 15 cities between June and October, attracting a total of 74,400 festival attendees and 47,150 parade cyclists (up 4,850 attendees and 6,000 riders from 2011). In addition, the festival had an impressive 86 percent diversion of waste from landfills. Tour de Fat kicked off in Nashville, Tenn., on June 2 and wrapped up in Austin, Texas, on October 20, visiting Washington, DC and Atlanta for the first time. Tempe, Ariz., raised the most money ($87,216) and New Belgium’s hometown of Ft. Collins, Colo., had the most parade riders and festival-goers with 21,000 people. To see how each stop performed, a city-by-city breakdown is included below. As the pinnacle of the event, Tour de Fat hosted the sixth annual car-for-bike swap. A volunteer in each of the 15 cities traded in his or her vehicle for a bike and committed to living car-free for the next year. Each swapper chose a local bike shop to help turn a $2,250 budget into an ultimate car-replacement commuter bike. Vehicles for Charity auctioned the cars, with proceeds benefitting Tour De Fat’s local nonprofit partners. You can visit the swappers’ blog at “Fifteen cities, thousands of miles, lots of sunburns, and a few beers along the way equals another fun season,” said Matt Kowal, Tour De Fat Impresario. “Thanks to all who helped raise money for bicycle advocacy across the USA!” To see photos, videos, and other details from some of the 2012 tour stops, visit For more details on New Belgium Brewing, go to Tour de Fat Breakdown City-by-City Total Funds Raised: $496,270 (not including auctioned car proceeds) - Attendees: 74,400 - Parade Attendance: 49,263 - Average Waste Diversion Rate: 86% Nashville, TN – June 2 - Total Funds Raised: $18,679 - Attendees: 2,250 - Parade Attendance: 750 - Waste Diversion Rate: 88% Washington DC – June 16 - Total Funds Raised: $20,910 - Attendees: 2,500 - Parade Attendance: 313 - Waste Diversion Rate: 71% Durham, NC – June 23 - Total Funds Raised: $16,043 - Attendees: 2,200 - Parade Attendance: 750 - Waste Diversion Rate: 87%
  • 176. page 176 Atlanta, GA – June 30 - Total Funds Raised: $6,230 - Attendees: 1,000 - Parade Attendance: 200 - Waste Diversion Rate: 80% Milwaukee, WI – July 14 - Total Funds Raised: $11,710 - Attendees: 1,500 - Parade Attendance: 500 - Waste Diversion Rate: 89% Chicago, IL – July 21 - Total Funds Raised: $26,536 - Attendees: 4,500 - Parade Attendance: 750 - Waste Diversion Rate: 90% Minneapolis, MN – July 28 - Total Funds Raised: $19,753 - Attendees: 3,000 - Parade Attendance: 800 - Waste Diversion Rate: 94% Boise, ID – August 18 - Total Funds Raised: $49,675 - Attendees: 6,500 - Parade Attendance: 5,000 - Waste Diversion Rate: 75% Fort Collins, CO – September 1 - Total Funds Raised: $79,057 - Attendees: 21,000 - Parade Attendance: 21,000 - Waste Diversion Rate: 86% Denver, CO – September 8 - Total Funds Raised: $71,454 - Attendees: 11,000 - Parade Attendance: 10,000 - Waste Diversion Rate: 85% Los Angeles, CA – September 15 - Total Funds Raised: $12,974 - Attendees: 2,100 - Parade Attendance: 600 - Waste Diversion Rate: 95% San Francisco, CA – September 22 - Total Funds Raised: $32,627 - Attendees: 5,000 - Parade Attendance: 500 - Waste Diversion Rate: n/a San Diego, CA – September 29 - Total Funds Raised: $30,334 - Attendees: 3,500 - Parade Attendance: 1,100 - Waste Diversion Rate: 91% Tempe, AZ – October 6 – **MOST MONEY RAISED** - Total Funds Raised: $87,216 - Attendees: 10,000 - Parade Attendance: 5,000 - Waste Diversion Rate: 88% Austin, TX – October 20 - Total Funds Raised: $13,073 - Attendees: 2,000 - Parade Attendance: 400 - Waste Diversion Rate: 89%
  • 177. page 177 November 8, 2012 Craft brewing: The big rise in thinking small | David Young Friday afternoon, New Belgium Brewing Assistant Brewmaster Grady Hull peered into a bright shiny new fermenter like a mad scientist checking on his latest creation, a lavender plum bock beer. Hull can be a bit more “mad” nowadays when it comes to brewing small batches of beer, thanks to a new $225,000 brewing system, which will enable New Belgium to experiment a bit more freely when it comes to new beers. The American ideal of “bigger is better” has been turned on its head by craft brewers whose beers seem to be proportionally popular to how limited or rare they are. Often, the smaller the batch, the better the beer is perceived. New Belgium’s pilot brewhouse sits in the heart of the brewery behind a series of sliding glass doors that resemble a garage. The facility will primarily be used for research and development. New Belgium is not alone in scaling back production with smaller pilot brew systems. Odell Brewing Co. has a small batch system that co-owner Doug Odell has exclusively brewed on for the past decade. And new breweries across Fort Collins and the country are increasingly brewing on smaller systems to keep up with consumer thirst for something new. Going Small Hull dubs New Belgium’s new pilot system a brewery within a brewery and is excited to have a chance to test out beers with new hops and malts that previously he didn’t have the ability to research. “This size system really frees us up to experiment and play around,” Hull said. “There are so many new hop varietals in development and flavors to explore that this allows us to do so with minimal waste and maximum creative freedom.” Aside from the ability to delve deeper into the brewing process, the new brewhouse allows for more collaborations with other breweries, bars and restaurants. For instance, the bock beer Hull worked on Friday is a collaboration with the Colorado Springs-based beer blog Focus on the Beer.
  • 178. page 178 So far, in the first month of production, New Belgium has brewed five batches of beer with a goal of producing 100 batches throughout the year. Each batch is eight barrels, or around 250 gallons of beer. By comparison, New Belgium’s current production is 700,000 barrels annually. Initially, the pilot beers will only be kegged; they’ll be on tap in the brewery’s tap room and select restaurants and bars. Odell installed its pilot beer system in 1997 and replaced it with a version that can do higher alcohol content beers in 2008. Odell said there are two primary benefits to having a small pilot system: education and experimentation. The worst case scenario: if a batch goes awry, which is rare, the beer will go down the drain. With new beers, Odell said they will either plan to add a new beer to their large scale production and perfect it on the pilot system first, or they will make a small batch that is so popular that they transfer it to the large scale brew system. Each year, Odell holds a Small Batch Beer Festival at its Fort Collins brewery to break out its limited brews from the year. “Maybe it’s not just the not small batch (that is in demand) but a single batch, a limited release that we brew once,” Odell said. “Craft brewers know the one thing customers value the most is the variety of beers coming from the brewery.” What’s new on tap? There was a time when beer drinkers had a brand of beer they would buy week in and week out. Today, with the surge of craft beer consumers are always looking for the next thing or the newest beer. Odell said the most common question they get in the taproom is, “What do you have that is new?” That demand by the consumer is driving brewers to create a variety of new beers, and a test system is the ideal playground for that. Odell said — like many modern beer drinkers — when he walks into a liquor store, he doesn’t have any idea what beer he will buy because there is so much variety. “The adventurous beer drinker wants to try a lot of different things from a lot of different breweries,” Odell said. “It’s kind of like the difference between an ice cream store with 40 flavors and one with just chocolate and vanilla.” While some brewers are sure to offer chocolate and vanilla beers, Paul Gatza, director of the Brewers Association, said that the small pilot systems enable the brewers to offer those experimental beers to the consumer. “Doing it on a small system, or a small run, gives them a chance to give it a try without too much tank space, time and money, Gatza said. “Part of it is a change at a retail level. Bars and restaurant taverns around the county are interested in changing tap handles pretty regularly.” That is evident here in Fort Collins with beer bars such as The Mayor of Old Town or Tap and Handle, which regularly change out there long line of taps. Odell said one of his favorite small batch beers he ever worked on was a Kiwi IPA. Odell recently released a collaboration beer with the Silver Grill Cafe that was only available in the restaurant and the taproom.
  • 179. page 179 New Belgium Brewing is known for its seasonal releases and Lips of Faith Series, which limited more experimental batches. “Thirty or 40 years ago, a beer drinker was loyal, but now beer drinkers are exposed to and try so many brands, brewers and styles the idea of drinking the same beer twice in a row is hard to see,” Gatza said. “Drinkers start with pale and move on to a stout. People are finding the right beverage for the right occasion. It doesn’t really play into brand loyalty.” Standing next to the shiny new pilot brew tanks, Hull said the unique and innovative beers that will come off the new system are a testament to the beer drinkers who are demanding more choice. Demand shows that customers are always asking for the next new beer. November 8, 2012 Money Raised at Tour de Fat in Durham New Belgium’s Tour de Fat event was on the 6 a.m. newscasts for the money raised during its Durham stop. Full video available on the CD at the back of this clipbook. November 15, 2012 Great Urban Weekend Escapes: Ft. Collins, CO | Larry Olmsted Welcome back to “Great Urban Weekend Escapes.” Today we visit Ft. Collins, Colorado, home of Colorado State University, gateway to the great outdoors, and an all-around perfect pick for a weekend getaway. At the risk of repeating myself, I’ll very briefly recap the logic behind this recurring feature, Great Urban Weekend Escapes. In my first column on Indianapolis, Indiana, I explain the concept in much greater detail, so if you want to learn more about the criteria, read that one.
  • 180. page 180 The idea is simple: As someone who travels a great deal, I’ve become a big fan of more manageable cities, those perfect for weekend or long weekend escapes. My rules for what makes a city a great weekend choice include at least one standout attraction, like a Graceland or Alamo. It must also have unique or diverse cuisine, while natural attractions, great lodging, notable cultural offerings/ museums, and shopping are all big pluses. I’ve said this before: If you live in Ft. Collins, please take your selection as a compliment. I’m not suggesting your hometown is only “worth” a couple of days – I happily live in a town of less than 5,000 souls with two restaurants and no major attractions myself. Rather, I’m saying your city is user- friendly and jam-packed enough to be enjoyed in a weekend – hopefully the first of many weekend visits. The city, the fourth largest in Colorado, just got a big boost in terms of my criteria when the brand new Fort Collins Museum of Discovery opened just 5 days ago on November 10. This sparkling, state of the art $27 million facility combines two older and much different museums, the former Fort Collins Museum and the Discovery Science Center, under one new 47,000 square foot roof. The unique concept merges science, history, and culture into an interactive format, and museum Co-Director Cheryl Donaldson notes that “The Museum of Discovery will be the first museum in the country to place exhibits in the context of both science and history through hands-on and artifact based experiences.” The new museum includes six very hands-on interactive exhibit areas, with more under development: Music & Sound, Wildlands & Wildlife, People on the Move, First Peoples, Food, Forage & Farm, and the Science Discovery Zone. There’s also a 42-foot plesiosaur, a fossil discovered just outside of town near what is now the Horsetooth Reservoir. The museum and the college provide much of the local culture. Ft.Collins’ other big draw? Beer. Colorado is the heavyweight champ of US brewing, number one by volume, and Ft. Collins is its second biggest producer and home to one of the hottest craft beer locales in this beer-mad state. About half of the nine breweries have extensive tours and visitor facilities. The most notable are the three that form what is locally known as the “Brewmuda Triangle”: Odell, New Belgium and the Ft. Collins Brewery. Odell is best known for its flagship 90 Shilling, New Belgium makes such nationally acclaimed labels as Fat Tire and Sunshine Wheat, and Ft. Collins is home to Gravity 1020, a beer- centric restaurant that I wrote up for my USAToday. com Great American Bites column and believe is the best brewery restaurant in the nation. For something completely different, you can head five miles outside of town and tour the enormous Anheuser Busch plant, complete with living, breathing Clydesdale horses. Many visitors come to Ft. Collins just for the beer, and because it is wrong to drink and drive, the city provides free loaner bikes to any tourists who want them from its “Bike Library” in the heart of downtown – for up to seven days. Actually they don’t really lend you the bikes for purposes of drinking, but several the breweries are very close together and linked by bike paths.
  • 181. page 181 You certainly do not have to be on a beer tour to check-out a bike from the library, which offers both road and mountain models. There are more than 200 miles of paved bike paths and trails within the city limits, and many more outside. Which brings us to the other big attraction: the great outdoors. Ft. Collins sits less than 60 miles north of Denver, and is a gateway to Rocky Mountain National Park, but also to many even closer outdoor pursuits. A typical day here involves at least a morning or afternoon, if not both, spent doing something energetic. There is plenty of hiking and mountain biking just beyond downtown, stand up paddle boarding and kayaking on the reservoir, nearby guided white water rafting trips, horseback riding and world class fly fishing, all of which can be done by outfitters who will pick you up at your hotel. From downtown to out of town is a matter of mere minutes here. In winter, snowshoeing and cross country skiing are just as accessible, while the Eldora alpine ski resort is 90 minutes away. While I admittedly have zero knowledge about it, birding is also a big tourist attraction here, but I know more about beer. Downtown is pretty cool too, with a hefty dose of Americana flair and lots of bars and restaurants, many with outside seating to take advantage of the over 300 days of sunshine each year. There is also a lively retail scene, with a skew towards very local stores, plus a goodly number of outdoor gear and bike shops, and half the city seems to be getting around on two wheels. A good swath of the downtown historic district is a pedestrianized mall full of places to eat, shop and drink, and frequent site of outdoor concerts. The helpful Visitors Bureau information center is also here. Food is high on my list of what makes for a great weekend city, and Ft. Collins does not disappoint. I consider Gravity 1020 a must for either lunch or dinner. Another beer-centric choice reflecting local cuisine is CooperSmiths Pub and Brewing in the pedestrian part of downtown, a true brewpub where both the food and beer are made on the premises. Generally the local flavors skew towards Mexican, barbecue, and of course Coloradan: think buffalo burgers and steaks, elk, and hearty western fare. All of which is perfect weekend vacation cuisine. The weakest link is the lodging scene, which is at least inexpensive, and almost entirely comprised of mid-level chain hotels such as Best Western, Comfort Inn, Days Inn, etc. The one notable exception and THE place to stay is the welcoming Armstrong Hotel, right in the heart of downtown. A historic 1923 building, it was renovated into the current hotel in 2004 while preserving much of its quirky architectural charm. All 37 rooms and suites are unique, funky and very well appointed, with very impressive bathrooms, and all are detailed on the hotel’s website. The Armstrong also has a surprisingly hip retro speakeasy bar hidden away in the basement, with live music many nights. If you are a beer lover, visiting Ft. Collins is a no brainer, but for most people, it is the easy access to outdoor recreation, with a full service urban hub to come back to that is the big draw. A day on the river followed by a night on the town is what this friendly city offers, all of it easily accessed by the very well-connected Denver International Airport. Ft. Collins may not be as well known as some of the other cities on my Great Urban Weekend Escapes list, but it is no less enticing.
  • 182. page 182 November 17, 2012 Asheville Brewery in the River Arts District A piece about the new Asheville brewery’s location and impact on the River Arts district was featured on the 6 and 11 p.m. newscasts. Full video not available. November 21, 2012 Thanksgiving dinner is a perfect time to try a pairing with Colorado beers | Jeremy Meyer Tradition be damned. This year, forget the bottles of wine for the Thanksgiving table and try beer — specifically Colorado beers that arguably have more versatility than the grape. That is what several beer experts told us when we set out to find what kinds of suds would pair well with the typical Thanksgiving dinner of turkey, mashed potatoes, cranberry sauce and pumpkin pie. “Craft beer picks up where wine leaves off for pairing,” said Julia Herz, an obviously beer-biased spokeswoman for the Boulder-based Brewers Association and “There are elements that exist in beer that don’t exist in wine. You have in wine acidity and sweetness from the grapes, that is what you have to work with in wine. But with beer you have so many more styles … and a more broader palate.” Here is what our beer experts suggest for Thursday’s banquet, offering two beers for each dish: Pre-dinner: Dry Dock’s Apricot Blonde or New Planet 3R Raspberry Ale. You want a lighter beer to start things off while people are eating cheese and crackers, nothing overwhelming or too high of alcohol. The Apricot Blonde from the Aurora’s Dry Dock Brewingr won the gold in the fruit beer category at this year’s Great American Beer Festival. It is a bright, crisp beer with a satisfying hint of apricot. It’s 5.1 ABV makes it a perfect beer to pair with crackers, brie and apricot spread before the meal.
  • 183. page 183 New Planet’s 3R Raspberry Ale is a gluten-free beer made with from sorghum, corn extract and natural raspberry puree. This beer is not too sweet with a good balance that is a perfect starter for the evening. Turkey pairing Odell’s Cutthroat Porter and New Belgium’s Frambozen Herz said it is important to pair beers with robustness of the food or the qualities of the dish. A porter, for example, with its roasted malts would complement the turkey and its charred skin. Odell’s Cutthroat Porter has been a mainstay of the Odell line. It’s dark roasted malts provides a flavor that hints at chocolate and coffee. Herz also recommended New Belgium’s Frambozen, which is a raspberry brown ale. “Literally, the brown marries the flavor of the turkey and the raspberry marries and calms down the tartness of the cranberry. Wine cannot do that,” Herz said. Mashed potatoes pairing: Upslope Brown and Funkwerks Deceit Upslope’s Brown won the silver in the American Brown Ale category of the 2012 GABF. Its roasted Crystal malts and American hops provide a balanced nutty flavor that would go well with the starchiness of mashed potatoes smothered in cheese and butter. And Funkwerks’ Deciet won the gold at the 2012 GABF in the Belgian-style strong specialty ale category. It has a lemony character in the aroma, and finishes with a slight tartness. “It is a really nice, elegant Belgian ale,” said Michael Cody of Wilbur’s Total Beverage in Fort Collins. Stuffing pairing: Funkwerks Saison and Great Divide’s Barrel-aged Hibernation Ale Stuffing, whether it is with bread only or with sausage, can be nicely augmented by these two seemingly divergent brews. The Saison, which won a gold in 2012 at GABF, is an orange-hued beer that packs a bouquet of flavors, including ginger, lemon and pepper. The darker Hibernation ale was stored in whiskey barrels and has hints of chocolate and berries. It is probably better paired with the turkey. But you eat stuffing with turkey, right? Pumpkin and pecan pie pairing: Elevation Apis IV and Oskar Blues’ Ten Fiddy Herz advises pairing big beers with the heavier and sweeter desserts. “In pairing 101, you want to match weight with weight. When you pair like with weight and intensity you are there,” she said. Elevation Apis IV is almost universally accepted as one of the better big beers being made in the Centennial State. The Belgian dark strong ale uses honey from local bees and clocks in at about 10.7 APV. Duey Kratzer, owner of Mondo Vino, says one of his favorites for dessert time is Oskar Blues’ Ten Fidy, an imperial stout with flavors of chocolate-covered caramel and coffee. It clocks in at 10.5 percent ABV, so be aware that you will be doing some sitting around after this meal.
  • 184. page 184 November 23, 2012 Imbibe Unfiltered Drink of the Week: Shift Pale Lager Possibly the only thing we love more than Thanksgiving itself is the day after, filled with leftovers, football and, of course, beer! And perfect for kicking back with round No. 2 of turkey and trimmings is today’s Drink of the Week—New Belgium’s Shift pale lager. Crisp and easy-drinking, but dynamic enough to impress beer geeks and picky house guests, this brew is super sessionable thanks to its 5% ABV, malty backbone and crisp American hop flavors. So fill up the plate, turn on the tube and crack open a cold one—the festivities are just getting started! for distribution info. November 28, 2012 Best American Beer Pilgrimages | Michael Easter Brewgrass Festival What is it? Beer and bluegrass, that’s what Asheville, North Carolina does, and the yearlong celebration of both culminates with an epic daylong festival every September. Here you’ll listen to big-name bluegrass bands shred banjo while you tip back brews from over 40 breweries from close-by and far-away. Why should you go? Brewgrass celebrates Asheville’s beer culture—arguably the best south of the Mason Dixon. That culture is so strong in Asheville that big brewers have taken notice. Sierra Nevada, New Belgium, and Oskar Blues are currently expanding by opening breweries in town. After the festival, visit one of the nearby national forests for a little mountain biking or hiking, followed by a late night in any of Asheville’s 20 respectable beer bars. Learn more:
  • 185. page 185 November 28, 2012 Stainless steel growlers arrive in Colorado breweries | Eric Gorski The glass growler is an economical if imperfect vessel. As long as you don't have a case of the dropsies (or are overly obsessive about freshness), it's a relatively inexpensive and easy way to cart 64 ounces of craft beer home or to a party. While a number of breweries have shifted to amber glass to better block out light and a few now offer smaller growlers to cater to solo drinkers, the growler has not changed much over the years. Only now are the seeds of a growler revolution being sown. A growing number of Colorado breweries — including Great Divide, Oskar Blues and Upslope on the Front Range — are experimenting with stainless-steel growlers produced by companies betting consumers will be willing to pay more for a sturdier container that could, with innovation, eventually keep beer fresher longer. In early October, Great Divide in Denver received a shipment of 144 stainless-steel growlers from the Portland, Ore.-based Zythos Project. The company's cleverly named product, The Brauler, is available at 26-plus breweries and was designed by beer writer Christian DeBenedetti and chemical engineer/entrepreneur Harvey Claussen after input from the craft-beer industry. Claussen said the vessel is twice as thick as it needs to be and designed so even a highly carbonated beer in a hot car won't become a growler bomb. Great Divide tap room manager Will Curtin said the brewery is sensitive to staying cost-competitive, so it is continuing to sell glass growlers alongside the stainless-steel ones that go for $35. "Some of the appeal of glass is, I can roll by a brewery, grab one, leave it at a party and not really worry about it if it's $5," Curtin said. "The main drawback (of stainless steel) is the price." Claussen said a new carbonation tool, a "FreshCap" system, will ship early next year, giving growler beer a much longer shelf life. "If someone can figure that out, they will have made themselves at least $1 million," said Bryan Simpson, spokesman with New Belgium Brewing in Fort Collins. "If you can figure out a way to engineer that, the viability of growlers would grow tenfold." Oskar Blues in Longmont is high on its new stainless growlers because it aligns with the brewery's pro-can gospel of portability and elimination of light damage, said spokesman Chad Melis.
  • 186. page 186 Odell Brewing marketing and branding manager Amanda Johnson-King said the Fort Collins brewery has mixed feelings about stainless. On the one hand, concerns exist "about any kind of vessel you can't see through because you can't tell if it's clean," she said. That is one reason Odell's growlers are clear glass. Another concern is wasting beer if you can't tell when a stainless growler is full, she said. Other breweries stubbornly refuse to sell their draft beer to go. "We don't do growlers because as soon as the beer goes into the growler, the oxidation process has begun, which has immediate big effects on the flavors and aromas we worked so hard to achieve," said Joe Osborne, marketing director for Boulder-based Avery Brewing. "If someone takes home a growler and tosses it in the fridge, the beer is not the same beer anymore within about two hours — especially IPAs and hop-forward beers." Osborne said Avery will watch growler developments that might prompt a change in direction. All beer, no beefcake: The words "pinup calendar" probably conjure images of bare-chested firefighters. Or something like that. If there are any beer bellies lurking in a new 2013 calendar spotlighting a dozen Colorado craft breweries, they are tucked safely away (or being sucked in) by fully clothed models. The Fort Collins-based Pitchfork Pinups Calendar Company put together the project as a sequel to its similarly tasteful Farmers of Colorado calendar, which debuted in 2012 and is returning for 2013. "We had so many people who like craft beer ask us to make a craft beer calendar, which we thought was a great idea because there are so many great breweries in our state," said company co-founder Kelsi Nagy. "The aim is to connect people with their local food producers." The calendar is on sale for $14.95 plus $4.95 shipping and handling, at Proceeds go to Save the Colorado River Foundation. Golden stout: Left Hand Brewing introduced its Milk Stout about a dozen years ago after co-founder Dick Doore was inspired by Castle Milk Stout he encountered on a trip to Africa in 1998. Back then, sweet stouts were a largely untapped market in the U.S. — save for a certain well-known Irish brand that starts with a "G." "While the rest of the (U.S.) craft-beer industry was pushing their IPA and competing for handles and shelf space, we faced few competitors," said Left Hand spokeswoman Emily Armstrong. Now, Milk Stout is Left Hand's biggest seller. The creamy concoction was the only Colorado brew to take gold at this month's European Beer Star awards in Nuremberg, Germany, a competition that is limited to beer categories with origins in Europe.
  • 187. December 2012
  • 188. page 188 December 10, 2012 New Belgium’s Biere de Garde, a collaboration with Brewery Vivant of Grand Rapids, hits shelves | Garret Ellison The second part of a collaboration between Brewery Vivant and the nation’s third largest craft beer maker, New Belgium, began hitting retails shelves in Michigan during the last week and a half. New Belgium’s Biere de Garde, an ale brewed in Fort Collins, Colo. using house yeast from Brewery Vivant in Grand Rapids, is out in 22-ounce bottles as part of New Belgium’s Lips of Faith series of “esoteric and palate-elevating creations.” The beers are only distributed for about three months in select markets, according to a brewery release. New Belgium is distributed in Grand Rapids by West Side Beer. Biere de Garde ale has a citrus bite from the peels of oranges and bergamots, reinforced with Sorachi Ace hops. The copper-colored beer is brewed with pale malt, oats for creaminess, and a hint of clove from Vivant’s house yeast, which brings a spicy bite to the finish. Alcohol by volume is 9 percent. The beer follows Vivant’s Escoffier, an ale brewed in Grand Rapids with wild yeast from New Belgium. The “one and done” limited release beer was named one of the Top 25 Beers of 2012 by Draft Magazine. The 9.5 percent alcohol by volume Escoffeir Bretta Ale holds the distinction of being the first American craft beer brewed with wild yeast to be canned, according to Vivant owner Jason Spaulding. The brewery has tapped out of Escoffier, and four-packs of 16-ounce cans have become scarce around West Michigan. Vivant only made 180 barrels of Escoffier, which was distributed only in Michigan and the Chicago area. The collaboration was made possible after Vivant doubled their brewing capacity this summer by adding new fermentation tanks. Related: How Brewery Vivant landed a collaboration with New Belgium Biere de Garde, which features Vivant’s prancing red rooster, a symbol of the Wallonia region of Belgium alongside New Belgium’s Fat Tire bicycle logo, is the closest thing to nationwide distribution for the Grand Rapids brewery, which opened in late 2010 on Cherry Street SE in the East Hills neighborhood.
  • 189. page 189 “We’ve always been inspired by Brewery Vivant’s beers and this collaboration speaks to our mutual respect,” said New Belgium brewer Grady Hull. Vivant and New Belgium christened the collaboration on Aug. 26 with a beer dinner at Lubbers Farm in Walker, which occurred as New Belgium was finalizing their distribution expansion into the Michigan market. According to the New Belgium blog, the seeds of the New Belgium-Brewery Vivant collaboration were sown when the company’s head brewer, Alex Dwoinen and a “beer ranger” were eating at the Green Well gastro pub in Grand Rapids, and asked where the beer they were drinking was from. The server simply pointed across the street. The rest, as they say, is history. December 10, 2012 Support for wind power in Colorado is brewing | Jenn Vervier Drive north from New Belgium Brewing’s headquarters in Fort Collins, and you’ll run into Ponnequin Wind Farm, where 44 turbines churn out power for the Colorado grid. Drive south, and you’ll find a factory owned by Vestas, the company that built many of those very same turbines. The evidence is all around us: Colorado is a wind power leader. The state generates about 17 percent of its electricity from wind, and more than 5,000 Coloradans are employed in the wind power sector. At New Belgium Brewing, we believe that good business should also be good for the environment. That’s why we include renewable power in our energy portfolio, and we support our neighbors working in the wind power industry. We want to see wind power prosper, but if you have been following recent headlines, you’ll know that it hasn’t been easy. The wind industry has shed thousands of jobs, including at least 500 in Colorado. Manufacturers like Vestas are closing down plants and research facilities, and they’re citing policy uncertainty as the culprit. This is bad news for Colorado’s workforce and businesses like ours that want to buy more clean energy. The good news is that if Congress acts quickly, it can avoid further layoffs. All it takes is extending the Production Tax Credit. The Production Tax Credit, or PTC, provides a 2.2 cent credit for each kilowatt-hour of renewable power produced. It was designed to keep power prices low, and it’s working. Wind energy costs are down 90 percent since 1980, and wind is quickly becoming cost-competitive with fossil fuels. And let me be clear. For those who see this tax credit as some pie-in-the-sky scheme with echoes of Solyndra, the PTC is anything but speculation. This is a credit that pays for real performance. A wind farm only gets the incentive when it’s generating energy. The PTC also has support from both sides of the aisle: George H. W. Bush signed it into law, Barack Obama endorses it, and hundreds of local Chambers of Commerce have backed the PTC.
  • 190. page 190 But just at this crucial moment, Washington is wavering, and it is costing Coloradans their jobs. We can’t afford to delay. We sell beer — not wind turbines — so why should New Belgium Brewing care? Like most Colorado businesses, we get the majority of our power from the grid. We care about environmental responsibility, and that means ensuring that that power is as green as possible. In Colorado, we are able to use homegrown renewable power, but when our beer leaves the brewery, we’re no longer in control of its energy footprint. A few years ago, we analyzed the lifecycle of our Fat Tire Amber Ale and found out that a large contributor to its carbon footprint is the electricity used to refrigerate our beer in stores. Strong support for the PTC would help to lower that carbon footprint, both in state and across the country. In addition, as New Belgium expands our operations, we recognize that our renewable power options may be limited. We are about to open a facility in Asheville, N.C., and we’re working hard to ensure that it gets as much power from renewable sources as possible. But without strong support for the PTC, that task becomes more difficult. Clear national policy on wind power will help more states to follow in Colorado’s footsteps on renewable energy. Of course, Colorado’s renewable power industry didn’t crop up overnight. In 2004, local utilities fought tooth and nail against Amendment 37, Colorado’s 10 percent renewable energy standard. Just three years later, those same utilities were on Gov. Bill Ritter’s side when he signed the bill that would increase the renewable portfolio standard to 20 percent. Now we’re on our way to 30 percent. In our home state, government took the first step on renewables; then businesses got on board. The same is true of the PTC. Last month, New Belgium joined 18 other companies in writing a letter to Congress, urging lawmakers to action on the PTC. The signers include members of BICEP (Business for Innovative Climate and Energy Policy) like us, Starbucks, the North Face, and Timberland, as well as large-scale renewable power purchasers like Sprint. We were glad to be in their company, and we will continue to focus on how we can lead by example in our own breweries. That includes installing solar panels, focusing on energy and water efficiency, and turning our brewery waste into power through our on-site anaerobic digesters. Colorado is already a wind power leader. Let’s keep moving forward. If Congress wants to create jobs and build the new energy economy, the answer is clear: Extend the Production Tax Credit. Jenn Vervier is director of Sustainability and Strategic Projects at New Belgium Brewing. December 16, 2012 Funky brew | Zak Stambor Barnyard. Eck. Funk. Yuck. Horse blanket. Gross. Band-Aids? No thanks. It’s hard to find more stomach-turning flavor and aroma notes. Yet, the wild yeast Brettanomyces, which gives beers those taste and aroma elements, is finding its way into a wide array of craft beers — from Anchorage Brewing’s Galaxy White IPA to Brewery Vivant’s Escoffier Bretta Ale.
  • 191. page 191 But descriptions like “barnyard” and “Band-Aid” don’t give Brettanomyces, or Brett as it’s more commonly called, due credit. The yeast actually gives beers an interesting dimension, and despite those notes, can enhance the flavor of beer. In fact, Brett has been a crucial element in Belgian beer styles like earthy, fruity saisons and tart, sour lambics for as long as those beers have been around. For a beer like the crisp, tart Orval Trappist Ale, Brett is responsible for its remarkable complexity. Until recently, few craft brewers have used Brett in non-Belgian-style beers. That’s because using Brett is challenging, says Tomme Arthur, brewmaster of The Lost Abbey beers. Brewers don’t completely know or understand what adding the yeast will do to a beer at different stages of the brewing process because, quite simply, the scientific literature that informs brewers’ decisions has yet to be written. “There aren’t a lot of unknowns in brewing,” Arthur says. “But what’s exciting is that we don’t fully know what will happen when we use Brett.” However, when Brett works well, it gives a beer an utterly unique flavor profile that can’t otherwise be produced. But what about those flavor notes? Blame the wine industry, Arthur says. Many, if not most, of those flavor notes stem from the wine world, where Brett’s presence is a sign the wine is spoiled. To convince some people that Brett-centric beers actually taste good might require reframing the descriptions. “It may be our job to put out positive descriptors,” Arthur says. “There is a romance to certain cheeses that don’t necessarily smell good; perhaps we can do the same thing with beer to put them in a more favorable light.” Try it Anchorage Brewing Galaxy White IPA: Hazy and yellow, with notes of barnyard, hay and lemon in the nose and a well-balanced flavor that melds bitter hops with oak, funk, orange and tart apples. Brewery Vivant Escoffier Bretta Ale (in collaboration with New Belgium): Golden and clear, with bright notes of mango, papaya as well as a Brett-y funk in the nose. The taste is complex, with a melange of pear, grass, clove and spice with a light, funky note. Sierra Nevada Brewing (in collaboration with Russian River) Brux Domesticated Wild Ale: A hazy, light-orange beer with a distinctly Brett-influenced funky aroma, yet a relatively understated smooth flavor that brings to mind grass, lemon zest and a hint of white pepper.
  • 192. page 192 December 18, 2012 Wildwood Snowmass Is a Throwback to Ski Lodges | Christine Beneditti Leopard carpets, geometric stools and funky bold prints aren’t what one would expect from a ski lodge, but the hip Wildwood reopened its doors recently with just that. The retro redesign gives guests at the Starwood Property resort a playful twist on the modern ski hotel, putting the emphasis back on public spaces while the 153 rooms are still cozy and fun. Lead by young New York-based designers Carlton DeWoody and Eric Adolfsen, of Reunion, the duo worked to make it a unique property. “It’s really designed for families and people who want to have fun,” says designer DeWoody, in a video about the hotel. “Whether it’s our conference room that’s hidden behind faux bookcases, or our underseat cubbies that have Mall Madness, Monopoly and lots of other board games.” Whimsical elements include ski-sweater covered big-game heads and vintage litho prints for the rooms. There’s an Arcave, with pinball and video games, for off-the-slope entertainment, and common spaces with Wi-Fi let people plug in–if they want. European-style hot tubs soothe sore muscles at the end of the day. The Bar at the Wildwood is a beer-hall style gathering place, serving 10 types of New Belgium at long, community tables. Serving lunch and dinner, it’s traditional bar food, like Fat Tire Battered Alaskan Cod. Next door, sister property the Westin opened its doors after a redesign of what was formerly the slopeside Silvertree. The Wildwood was built in 1969, and both properties were in need of a makeover. Walk inside the new Wildwood, and it will be a change so fresh that you don’t even recognize the old.
  • 193. page 193 BEER IS the Everyman’s drink, which is to say that at this time of year, there’s a beer gift for Every Man (and Woman). For the newbie:Let Me Tell You About Beer: A Beginner’s Guide to All Things Brewed ($19.07, by British beer expert Melissa Cole is a fine reading, paired with a snifter of Stone Vertical Epic 12.12.12 spiced Belgian-style ale. For the snooty: Wine Caddy Sculptures ($29 and up, are handmade metal art pieces intended to hold bottles of Château de Snob. Substitute that with a corked Winter Wheat Wine Ale, with a pair of etched wine glasses ($35), available at Iron Hill Brewery locations. For the frat boy: Beer Tube ($139, fills up with 100 ounces of brew, which makes for either a fine party or way too much for one sophomore. Fill it with Narragansett Porter, one of the great values on shelves right now. For the frat boy who’s majoring in English:Intoxerated by Paul Dickson ($14.95, Melville House) is a completely absurd, 206-page dictionary of synonyms for the word “drunk.” A sixpack of Weyerbacher Blithering Idiot will provide further inspiration. For the old-timer: A “Good Old Esslinger’s” T-shirt (, $10) is a nod to Philadelphia’s brewing heritage. Wrap it around a bomber of Winter Wunder, bottled at the 19th-century plant now operated by Philadelphia Brewing. Wrap it with a poster of the city’s 1896 breweries from local beer historian Rich Wagner (, $15). For the terminally clumsy: The Bräuler ($50, is an insulated, indestructible growler that will replace those glass jugs you’ve been toting to local brewpubs for draft beer to go. It’s sold locally at Pinocchio’s (131 E. Baltimore Ave., Media), where it can be filled with vintage Troegs Mad Elf while supplies last. For the bartender wannabe: Black & Tan Extravagan ($11.95, is one of those gadgets for pouring a perfect half-and-half. It’s also a bottle opener, so stuff in a box with a Guinness Foreign Extra Stout and a Rogue Irish Lager. For the mutt: Pop Tag ($16, is a personalized dog collar ID and a bottle opener. Fetch it with a bottle of Doggie Style Classic Pale Ale. For the do-gooder: The Glass That Gives ($8.99, is a pair of fancy snifters from philanthropic-minded New Belgium Brewing, who gives a buck from each purchase to nonprofit groups. Run down I-95 to State Line Liquors (Elkton, Md.), the nearest location for a sixpack of Snow Day winter ale. For the do-it-yourselfer:How to Make Your Own Brewskis by Jordan St. John and Mark Murphy ($12.99, Barrons) is an entry-level home-brew guide. Brew Like a Pro by Dave Miller ($18.95, Storey) is light on December 19, 2012 Joe Sixpack: Beer-related gifts for everyone
  • 194. page 194 recipes and heavy on practical advice for those who think of brewing as more than just a hobby. Use a gift certificate from an area home-brew shop as a bookmark. For the “I know, I know” Quizzo expert: Pub Trivia ($30,, a home version of the barroom pastime. Peel off the label on a bottle of DuClaw X-4 Macchiato Milk Stout and make it a mystery. For the gearhead: A local brewery cycling jersey ($59 and up, tells the world you’re pedaling off the pints. A 6 Pack Frame Cinch ($24, is an easy way to carry them back home on the bicycle’s crossbar. For the hophead: Two new books will provide a satisfying bitter flavor: IPA by Mitch Steel ($24.95, Brewers Publications) is lengthy treatise on the most popular style of craft beer. For the Love of Hops by Stan Hieronymus ($19.95, Brewers Publications) is an equally serious look at the ingredient that gives beer its spicy bite. It’ll take at least a case of Victory Hop Wallop to plow through both of the tomes. December 26, 2012 New Belgium Brewing A piece highlighting New Belgium Brewing was featured on the 9 p.m. newscast. Full video available on the CD at the back of this clipbook. December 26, 2012 Small brewers pick a fight with the big guys over “faux craft” | Eric Gorski Troy Casey just finished a series of barrel-aged beers made with Colorado-grown blackberries and apricots. He is scheduled to speak next spring at a craft brewers conference. Rarely does a week go by when he does not answer a question from a small Front Range brewer. But in the eyes of the trade association for the craft beer industry, Casey’s employer peddles “faux craft.” Casey is a brewer at AC Golden, a tiny corner of SABMiller, the world’s second largest brewer. The Boulder-based Brewers Association released a statement this month accusing multinational brewing companies of “deliberately attempting to blur the lines” between their own brands that evoke craft beer and craft beers created by small and independent brewers.
  • 195. page 195 The association singled out Blue Moon, a Belgian wheat from SABMiller, and Anheuser-Busch’s Shock Top. “We are just saying, ‘Hey, you should say who you are — not make something up that doesn’t exist,” said Eric Wallace, president of Left Hand Brewing in Longmont and a BA board member. The statement raises the stakes in a battle not just about truth in labeling but shelf space and tap handles from the corner bar to sports stadiums. It also irked Casey, who perhaps more than anyone in Colorado moves comfortably between the worlds of big and small beer. The son of Coors’ manager of applied brewing technology, Casey apprenticed at Bristol Brewing in Colorado Springs and worked for Anheuser-Busch before joining AC Golden, which brews Colorado Native lager. Casey said he has “never really gotten too worked up” about the BA’s definition of “craft brewery,” which factors in size (6 million barrels of beer or less produced annually), and independence (no more than 25 percent owned or controlled by an entity that is not a craft brewer). “We let our beers speak for themselves,” Casey said. But the statement — and an accompanying list of non-craft brewers that Casey likened to a blacklist — is disrespectful, he said. “It is petty and makes the BA look childish,” Casey said. He noted examples of large breweries helping small ones and the economic contributions of the big guys — many of whom started small. With craft beer flourishing, it’s an unnecessary fight to pick, he said. But for the Brewers Association, the timing is right, as mega-brewers make more aggressive forays into the craft market. Consider Anheuser-Busch InBev’s $38.8 million purchase of formerly family-owned Goose Island Brewing of Chicago, which the brewing behemoth is positioning as its national craft brand. “I am not a huge multinational corporation with a huge budget who can just ride it out as we struggle to get into places like sports venues,” said Kim Jordan, president and CEO of New Belgium Brewing in Fort Collins. “With their marketing budgets, they are able to keep us out of these places.” Selling local Hugo’s Colorado Beer and Spiritsdoesn’t feel like a liquor store. The walls are exposed brick, the shelving is made of pipe and scaffolding, and the brand-new wood floor is finished to look like it’s been there forever. The vibe is raw, handmade, unpolished — like the small craft breweries popping up all over Colorado. That is no accident. Owner Joe-Michael Wright is dedicating his shelves to craft beer and Colorado-made spirits, betting that the buy-local movement and the ascendancy of craft beer will provide a comfortable niche.
  • 196. page 196 “I’m taking a liquor store and distilling it down to the essence of what I want it to be,” said Wright, 32, a Texas transplant and former insurance appraiser who named the business after his grandpa. “The concept of local works in a place where people care about it.” The shop at 1205 E. 13th Ave. in Denver opened last week. Seeing red (ale) Crazy Mountain Brewing in the Vail Valley was all set to name its new red ale Kura Koa, which translates to “red euphoria” in Maori, according to co-owner Kevin Selvy. The idea was to pay homage to the beer’s New Zealand hops. But then Selvy learned of how Funkwerks in Fort Collins changed the name of its Maori King imperial saison last year after the Maori people criticized the beer and label as culturally insensitive. So Crazy Mountain put on the brakes and changed the beer’s name to Boohai Red Ale. Selvy said it’s the name of a river and slang in New Zealand that roughly translates to “middle of nowhere.” “We decided it’s probably better to play its safe,” Selvy said. December 27, 2012 Trouble Brewing: The Craft Beer Vs. ‘Crafty’ Beer Cat Fight | Brad Tuttle Tired of watching mainstream beer sales fall while the craft beer craze soared, large international companies like MillerCoors and Anheuser-Busch InBev have hijacked the playbook of small, independent brewers. The results are faux “crafty” beers like Blue Moon and Shock Top, which appear to be created by smalltime operations, while actually being produced by the world’s largest brewers. Naturally, the authentic little guys aren’t pleased. In 2011, total beer sales fell by 1.3% by volume in the U.S. Craft beer sales, however, rose by 13%. So-called “crafty” beers owned by mass-market brewers also fared well: Blue Moon sales increased 21% year-over-year. While mom-and-pop brewers generally earn their reputations as laidback types—often starting businesses in their basement, with the help and advice of other brewers—they’ve taken great umbrage recently over the muddling of the craft beer market. The Brewers Association (“A Passionate Voice for Craft Brewers”) has grown especially sick of Big Beer creeping in on its territory, and is accusing the big guys of intentionally trying to fool the public. The association consists of around 1,500 independent U.S. brewers, and it defines craft beer in specific terms. To qualify, a true craft beer must be brewed in quantities of no more than six million barrels annually, and no large international beverage company can own more than 25% of the operation. Many beers that seem like craft products don’t pass muster, according to a statement released by the Brewers Association in mid-December:
  • 197. page 197 Many non-standard, non-light “crafty” beers found in the marketplace today are not labeled as products of large breweries. So when someone is drinking a Blue Moon Belgian Wheat Beer, they often believe that it’s from a craft brewer, since there is no clear indication that it’s made by SABMiller. The same goes for Shock Top, a brand that is 100 percent owned by Anheuser-Bush InBev, and several others that are owned by a multinational brewing and beverage company. The indy brewers are accusing Big Beer of intentionally duping the public, and they’re calling for the practice to stop: The large, multinational brewers appear to be deliberately attempting to blur the lines between their crafty, craft-like beers and true craft beers from today’s small and independent brewers. We call for transparency in brand ownership and for information to be clearly presented in a way that allows beer drinkers to make an informed choice about who brewed the beer they are drinking. In an op-ed in the St. Louis Post-Dispatch (hometown paper of Anheuser-Busch, at least until it was purchased by a Belgian company), Brewer Association executives named names of several high-profile sell-outs—brands that were once true craft beers, but that were bought out by mass-market players: The large brewers also have bought or own 100 percent of smaller breweries like Goose Island, Leinenkugel and Henry Weinhard. They own significant equity stakes in Red Hook, Widmer and Kona breweries. They sell these beers through their strong distribution channels, but market these faux-craft beers as if they were from independent, locally owned craft breweries. The big companies have even occasionally tried to boldly portray their products as small craft brews right in the little guys’ backyards. The Denver Post’s beer blog called attention to how a billboard pumped up Shock Top as proudly “made in Fort Collins.” This is true—Anheuser-Busch owns a brewery in Fort Collins, where it makes Shock Top, as well as Busch, Bud Light, Michelob, Natural Light, and other beers that most certainly aren’t craft beers. But the problem that the little brewers have with the billboard is that it portrays Shock Top as akin to New Belgium Brewing, which is based in Fort Collins and is known for brands like Fat Tire, which undeniably earns the craft beer label. The Shock Top logo is also a little too similar to New Belgium’s, in some observers’ minds. Another Colorado brewer, Eric Wallace, of Left Hand Brewing, explained to the Denver Post why anyone should care about where their beer is made: “The authenticity of craft brewing is one of the cool things about it,” Wallace said. “It’s one of the things attractive to people – the fact you can come down to the tasting room, and there are the guys who work here, it’s all made here, they can have a pint and rub shoulders and talk to them about what they’re doing. There is almost a sense of ownership in the community.” Big beer views the situation differently. In an interview with Fortune, Graham Mackay, of SABMiller (which oversees Blue Moon, among other “crafty” beers), said that the determination of authenticity should be left to beer drinkers: There’s a huge debate in the craft world about us, all big brewers, because we’re like the enemy. We’re the other guys. They think we’re stealing their authenticity. What we say is, “Let the consumer decide.” If we’re authentic enough for the consumer, that’s authentic enough for anyone.
  • 198. page 198 Even among the protectors of the “craft beer” label, there’s been a willingness to redefine the term from time to time. In 2010, the Brewers Association upped its limit for qualifying as a craft brewer from two million to six million barrels, so that Yuengling and Samuel Adams would still get to call themselves authentic craft beers without shame. Regardless, the biggest beer snobs out there don’t really consider Yuengling or Sam Adams to be craft beers. Countless other drinkers couldn’t care less about whether a beer truly deserves the “craft beer” label, so long as it tastes good. In a Bloomberg News story, Jim Koch, CEO of Boston Beer (maker of Sam Adams), offered what’s probably the simplest and best explanation for why people are have been buying more Blue Moon, Sam Adams, and Fat Tire alike: “It’s simple: people are drinking less and drinking better,” said Koch. “There’s not much more to it than that.” December 28, 2012 The ten best new Colorado beers of 2012 | Jonathan Shikes Colorado breweries made and packaged dozens and dozens of amazing new beers in 2012, expanding their range and proving which state is the center of the craft beer universe. And although hundreds more were brewed and sold on draft in tap rooms, bars and breweries, this list -- like the one I did last year -- is just for the beers that were packaged in cans or bottles. In addition, the beers named here all fit into one of the following categories: year-round offerings that debuted for the first time in 2012; seasonals that will return; formerly draft-only beers that are just now being packaged; or one-offs that were widely available and brewed in significant quantity. Oh, and they had to be available in the Denver area, where I could get ahold of them.
  • 199. page 199 The reason I set these parameters is because I want this list to be at least somewhat useful to craft beer lovers and consumers, and not just a rundown of stuff that was really hard to get or will never return to liquor-store shelves. In addition, although it saddens me, there are simply too many draft-only beers out there for me to try them all. So, for instance, you won’t see the one-off sours from Crooked Stave, AC Golden or Avery on this list, or hard- to-get limited releases from Oskar Blues. Here are my picks: 10) Dig New Belgium Dig didn’t make many ripples when it debuted as New Belgium’s newest spring seasonal early this year, but the beer managed to incorporate a couple of unusual and sometimes finicky hops varieties -- Nelson Sauvin and Sorachi Ace -- with a delicate touch that was both satisfying to this hophead and light on the palate. Floral, earthy and bright, Dig doesn’t taste like anything else New Belgium makes. 9) Pond Hopper Odell Brewing Pond Hopper combines rich, biscuity English malt notes with fruity, almost tangy hops characteristics that bring to mind, ever so briefly, a sour beer. In fact, the beer’s sliding nuances make it one of the most intricately balanced beers I had this year. Subtle and satisfying, Pond Hopper isn’t the product of a novice brewer. Rather, it’s the result of what happens when two experts -- Odell and the UK’s Thornbridge Brewery -- come together on either side of the Atlantic ocean to launch the somewhat stale category of the pale ale into the 21st century. It is what a collaboration truly should be. 8) Mole Stout Ska Brewing Durango’s Ska Brewing experimented for more than a year on different stout recipes to come up with the series of seasonals that it debuted in cans last fall. The first of these was the Autumnal Mole Stout, a rich, chocolately stout layered over with enough spice to give it a bite without burning your lips. This beer managed to blend spicy peppers with roasty coffee notes and a touch of sweetness that made you want another. 7) Deceit Funkwerks Deceit was a Funkwerks tap-room favorite that the brewery decided to bottle in the fall -- just before the Belgian Golden Ale won gold at the Great American Beer Festival. It was a deserving victory for one of Colorado’s most up-and-coming breweries -- and lucky for us. Boasting an ABV of 9.4 percent, Deceit is indeed deceitful, as its lighter character belies a serious punch in the mouth. Crisp and carbonated like a saison, Deceit has sweeter, citrusy notes that make it taste and feel more like a Belgian-style dubbel. 6) The Meddler Oud Bruin Odell Brewing Like the Flemish Reds it pays tribute to, the Meddler was made by blending together several versions of a beer -- a brown ale, in this case -- and then aging it for a year and a half, a process that smoothed out any rough edges. Tart from the wild yeasts, brettanomyces and lactobacillus, the Meddler is also sweet, rich and complex, exuding a fruity, malty characteristic that gave it an almost sherry-like drinkability.
  • 200. page 200 5) Belgian Style Pale Ale Upslope Brewing After hiding the good stuff in its Boulder tap room over the past few years, Upslope finally hit us with a flurry of beautiful beers in 2012, including the seasonal Pumpkin and Christmas ales and Foreign Style Stout. But a fourth beer, one that is difficult to categorize despite its name, stood even taller. Belgian Style Pale Ale most closely resembles a Belgian wit -- a wheat beer made with spices like coriander and orange peel -- but this one wasn’t a wheat beer, though it does carry coriander and Trappist yeasts. But, style be damned, the ale, which weighed in at a dangerous 7.9 percent ABV, imparted such a smooth creaminess that I couldn’t stop drinking it all summer. 4) Apis IV Elevation Beer Company Apis IV was the first packaged beer released by this brand-new brewery from Poncha Springs, and it made a great first impression. Like a candy sugar-dusted figgy fruitcake, this Belgian-style quadruple reminded me of Avery Reverend in some ways. It was syrupy without being cloyingly sweet, and showcased a powerful but balanced battle between biscuity, bready malts and hops-forward, resiny notes. I drank a lot of it. 3) Wild Wild Brett Indigo Crooked Stave Crooked Stave pulled off an interesting feat with WWBI, balancing tart blueberries with oak in a way that made both shine perfectly. In fact, this show worked so well that, like a lion in a circus, you could almost forget that it’s wild -- fermented with brettanomyces yeast. WWBI is tart, but not in a way that makes your salivary glands get hyperactive. Bright and refreshing, it was the cleanest wild or sour beer that I tasted in 2012. And, as a bonus, some of its characteristics changed as it warmed in the glass, giving WWBI a smooth, almost buttery mouthfeel. Crooked Stave owner Chad Yakobson liked it as well, and says he plans to brew this one again in 2013. 2) Deviant Dale’s Oskar Blues Thick, rich and decidedly dank, Deviant Dale’s lives up to its name and its enticingly hoppy aroma with an almost overwhelming wallop of flavor that can become addictive. Brewed with copious amounts of Columbus hops, Deviant put down roots as a tap-room specialty before growing into a special project for Old Chicago and then blossoming as the Longmont brewery’s first foray into sixteen-ounce cans. And it carries such a huge load of pine and grapefruit flavors that a single sip will make you feel as if you’re chewing on a hop cone. A touch of sweetness mellows the bitter flavors on the back end. 1) Uncle Jacob’s Stout Avery Brewing Vanilla, oak, molasses, butter, bourbon, figs. And that’s just for starters. It might take all day to nail down the complex blend of thick, velvety flavors that burst out of Uncle Jacob’s Stout and coat the tongue. A 17.4 percent ABV bomb that Avery aged for six months in bourbon barrels, the beer will no doubt age well, but it was hard not to drink every drop I could find. At $12 per twelve-ounce bottle, though, I had to limit my intake. Avery plans to make this beer again in 2013, so I’m saving my pennies.
  • 201. page 201 December 30, 2012 Year in Review: Lauren Salazar of New Belgium Brewing Co. | Lauren Salazar Editor’s note: As 2012 ends, we’re asking leading figures on the Colorado beer scene to reflect on the past year and look ahead to 2013. Our next post features Lauren Salazar, New Belgium Brewing Co.’s wood cellar blender and manager/ organoleptic educator – now that’s a title! Sour beers are ever more popular and Salazar is an authority on the style. Favorite craft beer of the year: Old Rasputin (always) This year, all the Cellar beers from Perennial Artisan Ales!! Peace Offering is so good! Colorado brewery of the year: Equinox Brewpub. They are my heroes. Biggest craft beer news or trend in 2012: Collaborations. Colorado brewery to watch in 2013: Bull & Bush Brewery. But, then again, you should always keep an eye on those guys! Craft beer trend to look for in 2013: Entry sours.