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New Belgium Brewing 2013 Clipbook
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New Belgium Brewing 2013 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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New Belgium Brewing 2013 Clipbook Document Transcript

  • 1. Media Presence | 2013
  • 2. Table of Contents January................................................................................................ February............................................................................................... March................................................................................................... April...................................................................................................... May........................................................................................................ June...................................................................................................... July....................................................................................................... August.................................................................................................. September............................................................................................ October.................................................................................................. November............................................................................................. December.............................................................................................. page 4 to 17 page 19 to 32 page 34 to 55 page 57 to 70 page 72 to 87 page 89 to 101 page 103 to 121 page 123 to 138 page 140 to 150 page 152 to 166 page 168 to 184 page 186 to 197
  • 3. January 2013
  • 4. page 4 January 2, 2013 Resorts amp up cocktail menus for après ski After a long day on the slopes, nothing quite eases the aches and pains like a good drink. For Brian Sbrocco, the perfect end to a recent day of skiing was a beer float. Yes, a beer float. “It’s not quite the root beer float I grew up on,” Sbrocco said. “It’s one of the concoctions that you wouldn’t normally do; you wouldn’t combine beer and ice cream but it blended it beautifully.” The drink at Park Hyatt Beaver Creek in Avon, Colo., is just one of the latest trendy cocktails designed for those coming off the slopes. Skiers have always sought out a refreshing drink or two after a day of racing down the mountain. Every afternoon, they can be seen unbuckling tight boots and heading into slopeside bars. Beer flows freely while a cheesy guitarist or cover band wails away. But now resorts are making après ski a bit fancier, with drinks that leave weary skiers shouting, “Another round, barkeeper!” With his beer floats, Christian Apetz, the executive chef at the Park Hyatt, has taken a childhood favorite and added a bit of kick. All floats feature local beers and ice creams or sorbets made in house at the hotel. In one drink, he’s paired the New Belgium Brewing Company’s 1554 Enlightened Black Ale with a regional version of rocky road ice cream called Rocky Mountain Road, plus raspberry-Champagne sorbet. Another drink takes the Left Hand Brewing Company’s Milk Stout and pairs it with cocoa sorbet. “This is a perfect way to end a day on the slopes,” Apetz said. “Parents will order a float and enjoy it outside next to the fire while their kids” take part in the Hyatt’s free, post-skiing tradition: making s’mores. Sbrocco said he would have never thought to put such combinations together but found it refreshing after a day on the slopes. “I don’t think I could have more than one because it was pretty rich,” said the 41-year-old skier from Austin, Texas. On the other side of the mountains, the Hotel Jerome in Aspen, Colo., has just taken one of the oldest ski town drinks and added a twist.
  • 5. page 5 During Prohibition, the Colorado hotel’s saloon was converted into a soda fountain. But that didn’t stop the alcohol from flowing. Patrons were known to have a few shots of bourbon in their French vanilla ice cream milkshakes. The drink was known as the Aspen Crud. It is still served today at the J-Bar, the name of the one- time soda fountain. The hotel just reopened after four and a half months of renovations and a new, hot version of the Aspen Crud was added to J-Bar’s menu. No ice cream here. Instead, bartenders take bourbon from Peach Street Distillers and add vanilla tea, cinnamon syrup and then float cream on top with a sprinkle of nutmeg. Not to be outdone, at the Four Seasons Whistler, in British Columbia, Canada, cups of the ultimate hot chocolate come in large mugs with a chocolate lattice work over top. Skiers can order the drink with a Belgian or Verona chocolate in dark, milk or white. Then they top off the beverage with three “boozy truffles” filled with either mint liquor, Baileys Irish Cream or Kahlua. “Every resort, most especially ski resort hotels, have their own version of hot chocolate, and all — of course — claim theirs is the best. So, we set out to up the ante and actually create what we believe to be ‘the best’ hot chocolate drink imaginable — the $20 hot chocolate,” said chef Edison Mays. “Ours consists of a number of homemade specialties, including marshmallows truffles filled with liquor. It’s hard to beat.” Several other resorts across North America have also recently launched some creative winter cocktails. Here’s a sample of them: — Colorado’s Tommyknocker Brewery has taken a bit of the slopes and turned it into a new beer to celebrate the 75th anniversary of Loveland Ski Area. The Pine Bough Pale Ale is copper in color, medium in body has a malty sweetness. But the real secret here is the spruce pine needles, handpicked from Loveland’s slopes and used to provide a bit of an herbal finish to the beer. — The Montage Deer Valley, in Park City, Utah, offers a S’mores martini inspired by the classic childhood s’mores treat of chocolate and marshmallow melted on a graham cracker. The drink includes Baileys, Stoli Vanil vodka, cocoa and the quintessential graham cracker. It is topped off with a marshmallow created by pastry chef Ray Lammers. — The Handle Bar restaurant at the Four Seasons Resort Jackson Hole, in Wyoming, has put its own unique spin on the traditional hot toddy. It offers three modern takes on the drink: one with Bols Genever, a Dutch gin-like liquor, and chamomile tea; another with Hakushu whisky, raspberry tea and honey and a third with Spanish brandy, coffee, and Vov Zabaglione egg liqueur (similar to eggnog). — Moonlight Basin Resort in Big Sky, Mont., offers a bloody mary with vodka from Montana’s Vigilante distillery, topped off with a bit of locally sourced elk jerky. “We think our Montana-version of the classic bloody mary is the perfect cure for too much après-ski fun,” said general manager Greg Pack. “What’s more appropriate than pairing locally-sourced vodka with locally sourced elk?” — The 1930s Parisian-themed Sweet Spot sits at the base of Colorado’s Crested Butte. Inside, skiers will find an arcade, candy counter and locally produced ice cream. But the real gem here is the martini bar and the establishment’s signature martini: European sipping chocolate mixed with Godiva vodka, a touch of Grand Marnier topped with mini marshmallows, lightly torched.
  • 6. page 6 As a Level II Certified Cicerone and supposed “beer expert,” I get weird looks from beer geeks when I admit I have never really enjoyed sour beers. To them, it makes me look like the beer equivalent of Peter Griffin. The truth is that I have struggled to fully appreciate sours and have long been seeking a way to better understand their complexity. Enter the six course New Belgium Creator’s Dinner at The Kitchen Denver. The Hook This event featured beers from the Lips of Faith series paired with a specially created food dishes. Sours have a reputation as being amazing with food, so I thought this would be a perfect way to explore them. However, the really unique part of the evening was that the actual New Belgium brewer who conceived of and created each beer would present it and tell it’s story. I would have an actual guide what to look for as we sampled each beer! What better arena to experience a sour epiphany. The Crowd Chef de cuisine Dennis Phelps and his team put together a amazingly fresh and unique menu that was served family style, and knocked it out of the park with every pairing. But better than the food was seeing New Belgium CEO Kim Jordan, brewmaster Peter Bouckaert, wood beer specialists Eric and Lauren Salazar, assistant brewmaster Grady Hull, and Elysian Brewing owner Dick Cantwell all in the same room together, taking turns opening their hearts about their labors of love. Toasts were often emotional, as each one discussed their beer inspirations. It felt like a wedding — albeit a beer-soaked one. The Beer With the creators leading the way, I can truly say I gained a new appreciation and fondness for sour beers. In the past, I’ve found them puckering and one dimensional. This was not the case with New Belgium’s offerings. All had the expected tart bite up front, but then revealed fantastic additional layers as they opened up. Kick, created by Jordan and Cantwell, contained hints of pumpkin and cranberry. Bouckhardt’s La Folie had tart cherry and wood notes and Eric Salazar’s Eric’s Ale tasted like white fruit, peaches and a bit of black pepper. My favorite beer of the bunch was Lauren Salazar’s Le Terroir, a dry-hopped, barrel-aged sour that may have had the best aroma of any beer I’ve ever sniffed: full of apricots, tropical fruit, piney hops, and a musty tartness, with a flavor to match. Phelps’ pairing of duck confit with mushrooms and apricot mustard was also my favorite of the night — so much so that I can still recall the taste. A Family I didn’t know a single person in the room, but amid all of the hugging and warm sentiments exchanged between the New Belgium family, I felt right at home. Several of us had fun comparing notes as well as sharing oohs and aahs after each bite and sip. The acidity of sour beers tends to mellow out with fatty or rich food, and what you’re left with are lingering fruit, wood, and spice nuances that are fantastic. I’m sure the brewers were thrilled to see so many people enjoying the fruits of their hard labor. A Convert The dinner converted me to the sour side, and not just because I got to see the soul of these beers through the brewers’ eyes. They are challenging, complex, and demand attention, but are damn fine beers. January 9, 2013 How to Appreciate Sour Beers
  • 7. page 7 Lauren Salazar called them “gifts from the past,” as they are the culmination and continuation of centuries of ancient brewing traditions. Every time I drink one of these beers I’ll think of the stories that were shared about the time, care, and patience it takes to brew sour beers well. I’ll think of the look on Eric Salazar’s face when he presented his ale like it was a piece of him. In fact, every time I drink any beer I’ll think about what it’s story might be and what kind of love and pride it might contain. I encourage everyone to do the same as beer becomes much more interesting this way. Thanks to New Belgium and The Kitchen for giving us all a glimpse, if just for a moment, of the soul of your treasures.
  • 8. page 8 January 14, 2013 What qualifies as craft beer? | David Young
  • 9. page 9 January 15, 2013 Colo. Brewer New Belgium Now Employee-Owned The company that makes Fat Tire beer is now completely owned by its employees. Fort Collins, Colo.-based New Belgium Brewing announced the milestone Tuesday, a day after its 456 employees got the news at their annual winter retreat. The company is the nation’s third-largest craft brewer and has been partly owned by its workers since 2000, but co-founder Kim Jordan and her family held a controlling interest until now. Jordan and the rest of the company’s executive team plan to stay on. With so much consolidation in the industry, managing director Michael Harden says he expects other craft brewers to consider employee ownership to remain independent. New Belgium is building a second plan in Asheville, N.C., that will begin producing beer in 2015. January 16, 2013 New Belgium Brewing’s ‘Clips’ Beer and Film Tour Is Now Seeking Submissions for 2013 Shows New Belgium Brewing is taking its beer and film festival on the road again and has put out the call for inspired short films to bring along. Now simply called “Clips,” the roving film festival wants your filmmaking prowess for its 2013 show. To enter, upload your film to www.newbelgiumclips.com. The window for submissions is January 15-April 15 and New Belgium selects approximately 20 films each season. Clips will kick off in Bloomington, Indiana on Friday, May 31. Clips is a nationwide beer and film tour that brings people together to try beers from New Belgium’s Lips of Faith series, along with some popular classics, view amateur films and raise money for philanthropic organizations. Now in its fourth year, Clips has raised nearly $118,000 for local nonprofits in the cities where it has held screenings.
  • 10. page 10 “We are asking people to harness their creativity and send it our way,” said Christie Catania, Clips Manager-at-Large. “Our growing beer and film festival has become a great showcase and rallying point for filmmakers, volunteers and community members. Clips marries some of our more rare beers with independent filmmaking, all while raising funds for deserving nonprofits.” Over the last three seasons, the Clips Beer and Film Tour selection team has received hundreds of film submissions from people with a wide variety of skill levels and backgrounds. All chosen entries for the 2013 season will receive a custom gift from New Belgium and screenings along the entire tour. Approximately 16,400 attendees viewed the films last year alone. The guidelines include: • The film must be no more than five minutes. • Filmmakers must be at least 21 years old. • The film can cover any subject/genre, but extra points go to films that include a New Belgium folly: craft beer, sustainability, whimsy, adventure or culture. • Keep it clean. • Filmmakers must secure rights for all elements included in the film. Since 2010, selected plotlines include a documentary about controversial water rights, a tale of lizard wrangling in Wisconsin, and a piece of art entirely created with old school theater trickery, puppeteering and black light. Film genres ranged from comedic shorts, animation and environmental documentaries to accounts about the world’s best invention: the bike.
  • 11. page 11 January 16, 2013 8 Tasty Beers That Won’t Grow Your Gut | Greg Presto Whether you’re just working to drop a few pounds or you do more yoga than Madonna, all that sweat equity means you’ve earned a wind-down brew in the evening. Unfortunately, a night cap can be the difference between being a hard body or a Fat Tire (more on that later). But the low-cal options you’re left with are usually flavorless—and most of them end with “light.” (Search: The best beers for weight loss.) No longer. These 8 offerings have a few more calories than traditional “lights,” but they’ve got a lot more flavor. And that flavor can mean you’re more satisfied with one or two brews, says Lucy Saunders of beercook.com, meaning you’re less likely to blow your diet. So raise your glass…for fewer than 200 calories. Are liquid calories making you pack on pounds? The truth about popular beverages is revealed in Drink This, Not That! January 16, 2013 Resorts amp up cocktail menus for après ski New Belgium’s announcement of the brewery becoming 100 percent employee-owned was included in the 12 p.m. broadcast of FOX News national. Full video available on DVD at the back of the clipbook.
  • 12. page 12 January 16, 2013 A Budweiser Heir’s Crafty Investment | Tom Rotunno Six things that have consumers buzzing in the world of beer, wine and spirits this week: 1. Forever Unloved: New Jersey’s largest craft brewery, Flying Fish Brewing Company, is using some cleverly chosen words to deliver a message to super storm Sandy and raise money towards Sandy recovery efforts. The brewery is releasing, Forever Unloved (FU) Sandy, a hybrid wheat-pale ale. All proceeds – not just profit – will go to a N.J.-based super storm Sandy relief charity, which has yet to be determined. The brewery said it will produce 100 kegs of FU Sandy, which it hopes will generate $50,000. The beer, which for now will be draft only, will be available beginning in February. 2. Timeless Beauty: Anheuser-Busch InBev is turning to an iconic photographer to help promote one of its long-time brands. Annie Leibovitz is lending her unique perspective and photography talents to a new ad campaign for Belgian beer Stella Artois. The new campaign, called “Timeless Beauty” is being unveiled during at the Sundance Film Festival in Park City Utah. Stills from the Annie Leibovitz shoot, as well as “behind the scenes” films featuring interviews with the subjects, stylists and others involved in the Leibovitz campaign can be accessed here. 3. Budweiser Heir Gets Crafty: Salmon River Brewery in McCall, Idaho, is getting an investment from someone with a well-known name in the beer industry: Adolphus A. Busch IV, the son of August “Gussie” Busch Jr. While Adolphus Busch was never directly involved in the Anhesuer-Busch operations, he knows what he likes when he tastes it. Busch first discovered Salmon River’s beer while vacationing with family in Idaho, and two years later has agreed to become a minority partner and owner of 49 percent of the brewery. The deal will allow Salmon River to increase its production from 300 barrels a year to 1,500 barrels per year. 4. New Hampshire Beer Tax “Brew-ha-ha:” There is a beer tax battle brewing in New Hampshire. At issue is two state representatives who are proposing to raise the excise tax on beer sold from a wholesaler to a retailer by 10 cents per gallon. According to Brewbound.com, the current tax rate is already 30 cents per gallon, the second-highest in New England. Opposing the increase are beer producers and distributors who have picked up a powerful ally in the fight, Governor Maggie Hassan. 5. New Belgium Beer and Film: For the fourth year in row, New Belgium Brewing is taking its beer and film festival on the road. The brewery is seeking submissions for the roving festival called “Clips,” which the brewery say “brings people together to try beers from New Belgium’s Lips of Faith series, along with some popular classics, view amateur films and raise money for philanthropic organizations.” In its first three years, the film series has raised nearly $118,000 for local charities in the cities where it has held screenings. Information on how to submit a short film and guidelines for entry, can be found on the brewery website. The film festival will make several stops nationwide and kicks off in Bloomington, Ind., on Friday, May 31.
  • 13. page 13 6. Green Beer: The Alaska Brewing Company has completed work on a new grain fired steam boiler that will allow it to reduce its oil consumption by nearly 70 percent, or about 150,000 gallons per year. The brewery will use spent grain from the brewery process to fire its boiler. Alaskan Brewing said it is the first brewery to rely on spent grains for most of its fuel source. January 23, 2013 New Belgium brewery’s Kim Jordan talks about beer, business, Quakers | Douglas Brown KIM JORDAN The beermaking began a few years earlier, in their Fort Collins basement, but the empire formally started in 1991, when Jeff Lebesch and Kim Jordan, then married, started selling the stuff. They called the company New Belgium. It is now the seventh-largest brewery in the U.S., according to the Brewers Association, and poised to get bigger: New Belgium is building a brewery in Asheville, N.C., a project that will get its Fat Tires, Snow Days and Biere de Gardes distributed along the East Coast. Jordan, 54, the daughter of liberal activists who grew up in California and Washington, D.C., started her career in social work before turning to suds. She and Lebesch divorced, and she is New Belgium’s chief executive. Her unique route toward corporate management — helping poor people and messing around with fermentation in a basement, instead of an MBA and decades of plotting and angling — informs the whole New Belgium culture. Year after year, the sprawling brewery is voted the best work environment in the United States. It donates a lot of money to charities while pursuing an aggressive green approach to beermaking. Just this month, the company announced that it now is 100 percent employee-owned. NEW BELGIUM BREWING CO. Normally, we ask People and Places candidates to select a favorite spot other than their workplaces, but New Belgium isn’t exactly a routine kind of office. The “lobby” is a tap-filled tasting room. Employees can take a slide to get from the second to first floors. Foosball? Of course (and Jordan is very good). It’s the proverbial second home for Jordan, whose Spartan, small office suggests a CEO who spends more time among colleagues than cooped up in some lavish approximation of the Batcave. Question: You guys are huge. And you are getting bigger. I’m going to go out on a limb and guess you didn’t anticipate this when you started making beer.
  • 14. page 14 Answer: I think entrepreneurialism does sneak up on you. It’s a step function, especially in brewing. You have a brewhouse of a particular size. And then you reach your capacity and you say, “OK, we will invest in another brewhouse.” And then you start doing things like growing. And all along you are hiring. So the process of growing is a sort of “Wow, here we are again” feeling. Q: You guys are always selected as a “best place to work” in nationwide surveys. Why? A: I’m really comfortable with the notion of getting out of the way and letting my co-workers run with it. They know what matters to us collectively. We are clear on that here. They get to express that in ways that are genuine and warm and fun and irreverent. I have my pop theory on that, which is a lot of people, rather than dreaming about what is possible, they sort of go with what is expected. And I think that’s sort of business as usual, tail-wags-the-business-culture-dog. And because we were not business people — I was a social worker and Jeff was an electrical engineer — we made it up as we went along. It’s my nature to not be afraid and say, “Let’s try that and see how it goes.” New Belgium has given us an opportunity — my kids, me, my co-workers — to step on out there and try to be pioneers. Q: Did anything in your background inform your approach to running a business? A: It’s a combination of a few things. For one, I was raised in a liberal family where the profit motive was suspect, and I went to a Quaker high school. So there is that George Fox, “let your light speak” thing. For me, that was profoundly important. This notion that you get this opportunity to choose who you want to be, and that is true of the corporate life, as well. The confluence of those things was pretty important for me in terms of my thinking about New Belgium. And then I started to attract people like me. It’s the virtuous circle, an upward spiral. Q: Are you a Quaker? A: I’m not a practicing anything. But I feel connected to the magic of the planet, the magic of spirituality. Q: Tell me about your parents. They sound interesting. A: My mom was a social worker. She is 82 and just retired from being a tour guide in D.C. They live in Southwest, D.C., near Arena Stage. My dad did a lot of things. When young, we lived in Sacramento (Calif.), and he was Pat Brown’s press secretary. And he worked for Common Cause with John Gardner, he worked for the National League of Cities. He did a lot of urban planning, liberal policymaking kinds of things. He was on the administrative side of government, which is how we got to D.C. We marched with César Chávez in California; we were on the March on Washington; my parents would take us to go do political things. When I was in junior high school or maybe also elementary school, I did fundraising for Eugene McCarthy and Edmund Muskie. And it mattered to me. Q: Beer used to be such a guy thing. But now lots of women are beer-drinkers, too. Why? A: Speaking about beer is more like speaking about food now. “We did this special preparation, we used fresh hops, smoked malts, we put it in barrels from Leopold Bros.” There is a much richer story there, it’s less making beer into this stupid-people-drink-it kind of thing. Q: It seems like people in the beer business are having a lot of fun. True?
  • 15. page 15 A: There is a high degree of camaraderie. My boyfriend, Dick Cantwell, owns a brewery in Seattle (Elysian Brewing). And I think we like one another, for one reason, because we have this commonality. Not just beer, but a lifestyle commonality. One of the things craft beer drinkers like about us is we are friendly and fun. Nobody wants to be in an industry where people talk smack about each other all day long. Most of us recognize that is a precious and delicate thing and we need to be delicate with it. Q: Do you drink anything other than beer? A: I drink wine. I rarely drink spirits. Q: Who is your fictional hero? A: Pippi Longstocking. She could carry a horse and had a suitcase of gold coins and lived on her own and told outrageous lies. Q: If you could come back as an object, what would it be? A: I’d want to be a deciduous tree. A deciduous tree because you get to renew yourself. You get the periods of rest and periods in the spring when you go from budding to flowering to leafing out, you soak up all of that warm sunshine, and you get to change into this incredible showy display in the fall before you rest again. Q: What is your most treasured possession? A: I have this little rock that sits on the windowsill on my stairs, and it is unbelievably heart-shaped. I love that thing, and I see it every day. It gives me a lot of joy. Q: What do you consider the most overrated virtue? A: Balance. People talk about wanting to be in balance. But there are days when I don’t want to be in balance, I want to race to the end and then say, “OK, what’s next?” If you are overly focused on balance, you don’t get to have big experiences because you are going to bed at the right time to get enough rest. Q: Where would you like to live? A: I like my arrangement now. I live in Fort Collins, San Francisco and sometimes am in Seattle. Q: What is the quality you most admire in a man? A: Manliness combined with homemaker skills. So a manly guy who likes to cook, who can keep up with the basics of living.
  • 16. page 16 January 23, 2013 Dry Dock in Aurora growing into new brewhouse, cans coming soon | Eric Gorski On the first day his award-winning beer is to roll off the canning line, Kevin Delange is calm enough to nap on the office couch. It's just after lunch, and pizza boxes are strewn about the offices at Dry Dock Brewing's new $4.5 million production facility in north Aurora — a huge undertaking that positions the 8-year-old craft brewery to grow first in Colorado and then in other states. When co-owner Delange says this latest evolution of the business is far less stressful and scary than others, he means it. In an era of huge growth in the industry, Dry Dock stands out as one of Colorado brewing's biggest success stories. From its humble origins connected to a homebrew shop, Dry Dock has gained a reputation for brewing top-notch beers, creating a welcoming space and finding allies in the leaders and residents of Colorado's third largest city. The cavernous former warehouse on Tower Road just south of Interstate 70 houses a 40-barrel brewhouse capable of churning out 60,000 barrels per year. Dry Dock expects to brew 12,000 barrels in 2013, up from 3,278 in 2012 at its existing brewery, which now will focus on more experimental seasonals, sour beers and lagers. The expansion means Dry Dock soon will be available statewide — including its first canned beer — starting this month. Out-of-state distribution will wait until 2014. Delange said he has heard from interested distributors in 10 or 15 states. "Our thought was, wait and do a big enough brewhouse in a big enough building so we don't have to do this again," said Delange, who discovered craft beer in college, bought the Brew Hut homebrew shop in 2002 and launched Dry Dock in 2005 with his wife, Michelle, . Past expansions were smaller but also more stressful, Delange said, because money was tighter. Delange credits Dry Dock's success in part to the popularity of its tasting room and support from the city of Aurora. Oh, and there's the beer — interpretations of traditional styles like hefeweizen, fruit beer and amber ale that have been honored with medals at many a festival. "Our biggest philosophy is we use the best ingredients we can and we don't care what it costs," Delange said. "We've always told our brewers, 'Order whatever you want and make the best beer.'" Dry Dock has other big plans for its new six-acre property. That includes opening a tasting room next year and what would be the state's biggest beer garden — a three-acre space complete with a dog park, beach volleyball courts and gazebos with shade for cookouts.
  • 17. page 17 New Belgium — more owners, still independent The largest craft brewery in Colorado and third largest in the nation just improved the odds it will remain independent in an industry ripe for more consolidation. Fort Collins-based New Belgium Brewing Co. announced last week it is now 100 percent employee-owned after brewery chief executive and co-founder Kim Jordan and her family sold their controlling stake to the company's employee stock ownership program. The program began in 1990 and most recently held a 41 percent stake in the company. "There are few times in life where you get to make choices that will have multigenerational impact - this is one of those times," said Jordan, who will remain CEO. New Belgium also has become a certified B Corporation, or benefit corporation, a kind of Good Housekeeping Seal of Approval for socially conscious companies. New Belgium spokesman Bryan Simpson said the certification means the brewery's board will not be compelled to accept a buyout offer, however huge, if it is deemed to adversely impact the environment or consumers, for instance. The nonprofit B Lab, based outside Philadelphia, grants the certification to companies that "meet rigorous standards of social and environmental performance, accountability, and transparency." Odds and ends Salt Lake City-based Epic Brewing announced the location for its second brewery and forthcoming taproom — 3011 Walnut St. in Denver's blooming River North Arts District. The plan is to start production in March and open in April ... The joint business venture between Breckenridge and Wynkoop breweries plans to open a new restaurant in the heart of Fort Collins' Old Town by early summer ... Denver Beer Co.'s latest expansion will allow it to add 20 to 25 draft accounts in the coming months. A new barrel room annex to the Platte Street establishment will be used as an events hall ... Sanitas Brewing Co. plans to open in Boulder this spring and specialize in high-end artisan beers.
  • 18. February 2013
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  • 20. page 20 February 1, 2013 Drinking for a Cause | Christopher Staten
  • 21. page 21 The towering oak barrels fill the room like a stand of redwoods. Some arrived by semi truck from California wine country. Others were shipped from France, piles of staves and rings to be reassembled later. The largest can hold 3,445 gallons. These are the giants of barrel-aged beer – the foudres of New Belgium. The Fort Collins brewery threw quite the party Friday night, inviting 750 fans to walk among the foudres, listen to the brewery’s barrel-aged masters explain their craft and sample and celebrate this year’s release of two sour beers – La Folie and the collaboration Transatlantique Kriek. The sold-out event, Lost in the Woods, provided a window into the painstaking work that goes into creating a beer style whose growing popularity is testament to the maturing tastes of craft beer drinkers. The foudre project (it’s a French term for large wooden vat) shows the range of New Belgium, the nation’s third largest craft brewer. Just down the hall from a 200-barrel brewing system that produces Fat Tire bound for 30- plus states is a program that could produce as little as one keg. Last year, New Belgium added enough woodwork to eventually double its sour beer production to 3,600 hectoliters (a hectoliter is about 26.5 gallons). “Eventually,” because sours require patience. At the outset, New Belgium will focus on supplying all its markets with sours rather than turning out new beers. New Belgium brewmaster Peter Bouckaert brought sour beers to New Belgium in the late 1990s with the introduction of La Folie, which rests in oak between one and three years before being bottled. Bouckaert arrived in Fort Collins from Rodenbach brewery in his native Belgium, home to a famed sour red. “In the beginning, you should have tasted the beer we made,” Bouckaert said. “It was hilarious. There’s going to be good beer and bad beer. Time is what you need.” February 4, 2013 La Folie for all: New Belgium Brewing shows off its growing sour program | Eric Gorski
  • 22. page 22 Bouckaert said New Belgium would like to again double the size of the sour project, and he’d like not just to brew greater volumes of La Folie and Eric’s Ale but also more collaborations with other brewers. New Belgium has one of the biggest barrel projects in U.S. brewing. Lauren Salazar, New Belgium’s wood cellar blender and manager, also mentions The Bruery in Orange County, California, and Chicago-based Goose Island, which she said has been given an influx of cash from Belgian corporate parent Anheuser-Busch InBev to expand production of its popular Bourbon County Stout. Salazar predicts a flood of new sours entering the market this year. In Colorado alone, breweries including Great Divide, Dry Dock Brewing and Denver Beer Co. all are investing in sours, and newcomers Crooked Stave and Three Barrel Brewing specialize in the style. (Crooked Stave’s increasingly crowded barrel cellar now has eight foudres of its own). Salazar described a fascinating struggle in how New Belgium approaches sours. One the one hand, she believes in sticking with the flagship, La Folie. The brewery takes pride in the big brown sour’s consistency from year to year – not an easy trick in a brewing style prone to unpredictability. Yet craft consumers always are looking for something new. Breweries that don’t introduce new beers on a regular basis risk losing customers to those that do. New Belgium has certainly responded to that market dynamic, replacing some of its seasonal beers every couple of years with new offerings. “I want to dig in my heels,” Salazar said. “I want La Folie to be that comfort, so people can walk in and know that it is going to be there for them. But the reality is this rotation nation we’re up against.” That isn’t to say that it’s all about La Folie at New Belgium. The brewery also has been producing sour blends such as Tart Lychee, Clutch and Transatlantique Kriek. These are the kinds of “entry sours” Salazar predicted in our Beer in Review series would emerge as a trend to watch in 2013. Beer in America used to have a lot more sour and funk, she notes, thanks to bacteria-ridden brewing equipment. All porters used to be tart, she said. “Sours can be very approachable to everybody,” Salazar said. “You don’t have to hammer people over the head.”
  • 23. page 23 February 7, 2013 Ten Reasons to Believe in a Green Bottom Line Hundreds of companies (and public entities, too) have started preaching “corporate social responsibility” in the last few years, and that’s good: Investment should be a two-way street. In fact, it should be more like a roundabout. We know now that everything we do, every chemical we pump into the air and every plate we toss into the trash, affects the whole planet. Replacing Styrofoam with cardboard is simple enough. But finding new energy sources takes time, money, and often a power infrastructure more advanced than those cities have in place. It’s not easy being green. But it is getting easier. Renewable energy is fashionable in the corporate and public spheres the way recycling was ten years ago. The latter is second nature in much of the U.S. now. And if these ten powerhouses (see what I did there?) are any indication, a green transition may become more and more popular. 1. Intel. Intel has been the EPA’s top-rated Green Power Partner since 2008, and it’s tried pretty much everything. The California company got 88 percent of its power from renewables in 2011. Plus, because it’s impossible to separate power produced by renewables from power produced by fossil fuels, Intel purchased enough Renewable Energy Certificates (RECs)—financed the production of enough green power—to power 134,000 homes every year and make the company totally energy-neutral. It’s also starting construction on eight solar projects: seven on the rooftops of its offices, and one solar farm in Folsom, Calif. 2. Whole Foods, of course. This is the company that started recycling its used canola oil for electricity in 2012. And between its on-site solar generation and REC purchases, Whole Foods actually creates and purchases 107 percent of its power needs—all in renewables. 3. The District of Columbia. Through RECs, the nation’s capital went 100 percent green in 2012, too. The city uses more than a billion kilowatt-hours every year, so its savings is equivalent to taking about 140,000 cars off the road annually. And D.C. is hardly alone: Austin, Texas; Santa Monica, Calif.; Lacey, Wash.; and Ithaca, N.Y. are totally green-powered, too. 4. Staples. The office supply store has won accolades from Newsweek and EnergyStar for green energy initiatives. More than 90 percent of its emissions come from its supply chain rather than the stores themselves, so like most companies on this list, it’s started buying RECs. Now, Staples offsets more than half of its energy usage and gets an additional 20 percent from renewables. The chain even boasted Maryland’s largest solar farm for a few years.
  • 24. page 24 5. The New Belgium Brewing Company. The Colorado brewery started purchasing 100 percent of its electricity from Fort Collins, Colo.’s wind program in 1999. Since then, it’s developed its own water treatment plant, which cleans wastewater from beer production and uses the methane produced by that process to generate electricity. It also has a rooftop solar installation and operates on its own smart grid. Cheers. 6. Pearson, Inc. The educational supplier and owner of Penguin publishing has been carbon-neutral since 2009. It buys enough RECs to offset its emissions not only in the U.S., but in South America and India, too. The company also installed solar panels at its New Jersey plant, which should offset 4,000 tons of CO2 during the farm’s 25-year lifespan. 7. Walmart. No, really—Walmart purchased almost twice as much solar as its runner-up, Costco, did in 2012. It’s also the fifth-largest user of green power in the EPA’s national ranking. But the global superstore chain is so enormous that renewables comprise just 4 percent of the energy it uses every year. 8. Hilton International. The hotel chain is now 94 percent powered by renewables (primarily through RECs)—a 239 percent increase from 2010. It also instituted a consumption tracking system in 2009, which measures everything from food waste to indoor air quality. By the end of 2011, had reduced its waste output across the whole chain (with buildings in 91 countries) by 23 percent. 9. Kohl’s. The Wisconsin-based department store chain is now 100 percent renewable, again through a combination of RECs and self-generation. The retailer only builds LEED-certified buildings now to reduce electricity use. By the end of 2012, Kohl’s predicted its solar generation capacity would reach 74.2 million kWh—offsetting about 6,400 homes. 10. Chicago Public Schools. The nation’s third-largest school district gets 20 percent of its power from renewables. Plus, its Energy Shared Savings program offers small cash awards to every school that reduces consumption by 5 percent. 141 of the district’s 675 schools participated in 2012, and even after passing out award money, the district saved $500,000 of public money. That’s social responsibility that deserves an A+.
  • 25. page 25 Beer geeks are grinning today. New Belgium, the well-regarded Colorado brewery, announced it will enter the Louisiana market on April 1. At first New Belgium will sell five to six different beers in 22-ounce “bomber” bottles. A brewery spokesman said the portfolio will include the flagship Fat Tire amber ale, Ranger IPA and the 1554 black ale. At least one beer from New Belgium’s Lips of Faith series, a line of experimental brews, will be part of the initial Louisiana selection. Roughly a month later, New Belgium will introduce draft beer. In about another month, standard 12-ounce bottles will arrive. Based in Fort Collins, Colo., New Belgium was founded in 1991. A second brewery in Asheville, N.C., is slated to open in 2015 according to the brewery’s website. February 8, 2013 New Belgium enters Louisiana on April 1 | Todd Price February 9, 2013 Skiing scavenger hunt donates to animal cause Up north, skiers and snowboarders supported an animal organization as they hit the slopes. New Belgium Beer sponsored a scavenger hunt at Devil’s Head Ski Resort Sunday. The hunt included 12 clues that ranged from stationary hints and riddles to moving targets with trivia questions. New Belgium plans to donate the money raised by the hunt to Dane County Humane Society. “At the end of the day, the dollars for us are important because it goes to a great cause, the Humane Society, so it’s really just a good time in the snow,” Shawn Hines of New Belgium Brew said.
  • 26. page 26 He added he hopes that more than $1,500 in donations to be raised by the hunt for Dane County’s Humane Society. Full video not available. February 12, 2013 Beer: Liquid chocolates, cherries for your sweetheart | Ronnie Crocker For Valentine’s Day, give something chocolatey, sparkling or sexy. Like beer. The variety of craft beers now available in Houston lets you make any occasion a bit more special with America’s most popular alcoholic beverage. Feb. 14 is no exception, even for traditionalists. Your sweetheart like chocolates? A cocoa-infused stout would be a nice alternative to that box of Godivas. Because you need to get this right, I asked a group of trusted beer aficionados to help me come up with a list of options for the lovestruck. Several mentioned chocolate-flavored beers (don’t judge till you’ve tried one) and cherry-soaked sparklers. So make your shopping more fun this year with these expert recommendations: Misty Cornelius, Silver Eagle Distributors: “How about Rogue Double Chocolate Stout and Saint Arnold Icon Red? Both definitely better than traditional chocolate and roses!” Justin Cody, Spec’s: “We always do a ton of business with lambics on V-Day. Fruit lambics are big with the ladies. We have Lindemans on sale all month long.” Tiffany Richie, Rockwell Tavern & Grill: “First beer that comes to mind for me is Deep Ellum Brewing Company’s Chocolate Cherry Double Brown Stout! Also Gulden Draak Dark Tripel with its deep flavors and keg/ bottle refermentation. Sierra Nevada Ovila Quad with Sugar Plums would also be a nice romantic beer.” Scott Birdwell, DeFalco’s Home Wine & Beer Supplies: “Lindemans Kriek, Framboise, Peche, Pomme, Cassis. Timmerman also produces similar lambics and are available in this market. … How about Chocolate Oak-Age Yeti from Great Divide? Or Dogfish Head Theobroma?”
  • 27. page 27 Jenn Litz, editor of Craft Business Daily: “New Belgium Transatlantique Kriek is available and a nice tart cherry sour, perfect for the occasion and those used to wine. … I’d rather get a majestic bottle of Sam Adams Utopias to sip through the year and adorn my kitchen island than jewelry.” Josh Samples, Green Flash Brewing: “Absolutely, Green Flash Hop Head Red and Green Flash Double Stout.” Ginger Johnson, Women Enjoying Beer: “Whatever’s fresh, a torpedo (if you can get them) filled with a flavorful beer to pair with a tasty nibble of the recipient’s liking, or gift certificate for a sampler - just like love, it’s good to try a few things before choosing a go-to.” Bev D. Blackwood II, Foam Rangers homebrew club: “I suppose you could also do a riff on some of the more suggestive names: Lagunitas Brown Shugga’ (and) Little Sumpin’ Sumpin’ Ale come to mind.” Jennifer Royo, No Label Brewing: “Young’s Double Chocolate Stout.” Lennie Ambrose, Saint Arnold Brewing: “I have always been blown away with what a great pairing (Saint Arnold) Santo and any dessert make. I especially like it paired with spiced or cinnamon sweet like churros, but it also does surprisingly well with chocolates.” Beer, TX: At the risk of spoiling a surprise, I’m going Belgian and sweet this year, with a fruity and bubbly bottle of Lindemans Kriek lambic. If you are buying for the man in your life, I’ll just note that while picking up that lambic at Spec’s the other day I bought myself a 22-ounce bottle of Karbach Pontificator, a tasty and locally brewed smoked doppelbock. February 14, 2013 5 New Big Stouts You Should Seek Out Big stouts are a staple in the American craft brewing scene. These robust, flavorful, high alcohol beers are typically released in the winter months, and each year sees a growing number of variations on the style. From the historic Russian Imperial Stout to modern takes that don’t fit traditional style guidelines (see: Imperial Oatmeal Stout with spices), these dark brews have been filling snifters, slumbering in barrels, and warming gullets for centuries. Every year new and old breweries alike release stouts that haven’t seen the light of day. Some hit the mark, others... don’t. Here we’ve pulled together 5 of the best new(ish) stouts from across the country. If you see any of these sitting
  • 28. page 28 on the shelves, we whole-heartedly recommend you grab them. Perennial Artisan Ales Abraxas Abraxas just celebrated its 2nd annual release in November, so it’s not brand new, but we wanted to make sure the rapidly-rising Perennial Artisan Ales got on your radar. Aged on ancho chiles, cinnamon sticks, vanilla beans, and cacao nibs, this spiced Imperial Oatmeal Stout is a punch to the palate. The aroma provides strong notes of cacao and mint leaves with little trace of the 10% ABV. The mouthfeel is fantastic, thanks to a hefty amount of flaked oats. The first sip goes down like a melted mint chocolate chip ice cream and finishes with a moderate amount of heat from the chiles. Seek this one out if you can—if you’re really lucky, perhaps you snagged a bottle of Barrel Aged Abraxas at the brewery-only release last month (unfortunately we weren’t). New Belgium Imperial Coffee Chocolate Stout Another fine example of the beer churned out in New Belgium’s Lips of Faith series, Imperial Coffee Chocolate Stout succeeds where many coffee stouts fail. This big beer (10% ABV) has a huge coffee and dark chocolate aroma—it’s like walking into a coffee roaster that also happens to be baking a chocolate cake. The flavors follows suit, bringing on more coffee and chocolate with a moderate roast level and mild alcohol burn. It finishes sweet, but not too sweet that you don’t want to dive in for another sip (or glass). Here’s to hoping New Belgium catches our hints and makes this an annual release. Elevation Beer Company - Oil Man Elevation Beer Company of Pagosa Springs, Colorado is relatively new to the scene, opening in May of 2012, but they’re already passed the 1,000 barrels/year mark (they hit 935 barrels in the 7 months they were open in 2012). Think that’s impressive? Well, they are currently underway with an expansion that will allow them to brew 4,000 barrels a year. Oil Man is the newest member of their Double Black Series, an 11% ABV Russian Imperial Stout aged in Breckenridge Bourbon barrels for 7+ months. This stout pours black as night with a light tan head and notes of dark fruit, roasted malts, and bourbon leaping out of the glass. Lots of bourbon up front on the palate with the accompanying heat, followed by chocolate, roast, caramel, and an oaky dry finish. Goose Island Bourbon County Brand Stout Cherry Rye The newest addition to the vaunted Bourbon County Brand Stout line, Cherry Rye is the product of aging their base stout in rye whiskey barrels and adding in whole Michigan cherries. It pours dark, but with a slight red hue and a rapidly dissipating head. Cherry Rye smells like chocolate cherry cake with some bourbon drizzled over the top. The sweetness and slight tartness of the cherries pairs well with the rye spices. Definitely a sipper at 13.7% ABV, this beer was all but made to pair with a slice of cherry pie. Now to get this beer on tap at every late-night diner across the country... Odell Brewing Company - Lugene Odell’s tribute to the farmer that picks up their spent grain to feed his dairy cows, Lugene is brewed with milk chocolate and milk sugar (lactose). A subtle nose of roasted grains, coffee, chocolate, and sweetness rises out of the thin tan head. It has a nice thick mouthfeel, almost creamy, similar to what you’d expect from a glass of milk and Hershey’s syrup. It doesn’t quite taste like an adult chocolate milk, but it’s not far off. There’s quite a lot of sweetness to this stout, almost like cotton candy, but manages to finish dry with a slight bitterness. We’re happy Odell decided to add this one to their seasonal releases!
  • 29. page 29 February 20, 2013 New Belgium beers finally arrive in Florida this summer | Roger Bull New Belgium Brewing, the Colorado makers of beers like Fat Tire Amber Ale and Ranger IPA, will be sending its brews to Florida for the first time. A brewery spokesman said the first beer should be arriving in late July. New Belgium is the No. 3 craft brewer in the country, behind Boston Beer and Sierra Nevada, so its arrival here in fairly signficant. The spokesman said no distributors have been chosen, that should come in May. The beer should first arrive in 22-ounce bottles, followed by draft and then 12-ounce bottles. Fat Tire, Ranger and 1554 black ale will probably be the first to arrive. Eventually, we’ll get the full lineup. Of course, that should be easier soon. New Belgium announced last year that it would build its first Eastern brewery in Asheville, N.C. Construction should start this summer will production beginning early 2015. February 26, 2013 Fat Tire trailblazer New Belgium Brewing discusses its famous amber ale | Keith Gibbons A vintage fat-tired mountain bike is a fitting symbol for Colorado’s New Belgium Brewing Co. Riding a bicycle is a balancing act. If you don’t keep moving, you’re liable to fall off. Today, few craft breweries have better balance and movement than New Belgium. As the third-biggest craft brewery in the United States, New Belgium not only produces world-class craft beers, they promote environmental stewardship, employee- ownership and increasingly aggressive growth, like a new $100 million, 150,000-sq ft brewery in Asheville, N.C., breaking ground this year. Balancing success is a recipe that can be traced back to its flagship beer — Fat Tire Amber Ale — which today is one of the most popular craft beers in America.
  • 30. page 30 It’s so popular in fact that New Belgium actually redesigned its company logo in 2006 to include the famous bike on the Fat Tire label because customers recognized New Belgium’s amber ale more than they recognized New Belgium. The beer itself is a lesson in equilibrium. “Fat Tire won over fans with its sense of balance — toasty, biscuit- like malt flavors and hoppy freshness,” explained Bryan Simpson, media relations director at New Belgium. “We try to emphasize moderation and balance. We feel that amber ales should not be overly malty, hoppy, bitter, alcoholic or sweet.” Fat Tire’s history is as interesting as its flavor profile. It is named in honor of New Belgium’s co-founder Jeff Lebesch’s trip through Europe where he rode his mountain bike with “fat tires” through famous beer villages. After that trip, Lebesch returned to Fort Collins, Colo., with an imagination full of recipes and a handful of ingredients, ready to embark on a whole new journey. Together with his co-founder, Kim Jordan (who today is the CEO), they traveled around sampling their homebrews to the public. Fat Tire was first brewed in 1991, and today New Belgium brews north of 400,000 barrels (bbls) of Fat Tire a year. “Fat Tire has won four awards, including a Silver at the World Beer Cup,” said Simpson. “It has a medium body with sweet caramel malts and subtle notes of fresh fennel and green apple. The carbonation and light sweetness finish clean on your palate. Overall, the flavor is a toasty malt with gentle sweetness and a flash of fresh hop bitterness. The malt and hops are perfectly balanced. Visually, the beer pours a clear bright amber with white lacing.” How is the famous ale made? Fat Tire is made with Willamette, Goldings and Target hops. It has 18.5 IBUs and 5.2 percent ABV. The malts in Fat Tire include Pale, C-80, Munich and Victory. “Our house amber ale yeast is proprietary, but we want a neutral ale yeast strain that showcases the malt and hops,” explained Simpson. Fat Tire is by far New Belgium’s biggest brand, but that’s changing. Today, New Belgium produces ten year- round beers: Fat Tire Amber Ale, Ranger IPA, Rampant Imperial IPA, Belgo IPA, Shift Pale Lager, Sunshine Wheat, Blue Paddle Pilsner, 1554 Black Ale, Abbey and Trippel, as well as a host of seasonal releases. Much of New Belgium’s future growth will likely come from its Asheville, N.C., brewery, aimed at the East Coast market and beyond. The 400,000- bbl brewery and packaging facility will provide New Belgium with additional capacity allowing the Colorado-based brewer to expand into new areas of distribution. Upon completion in 2015, the facility will initially create 50 new jobs in the Asheville area with more than 100 positions expected at full build-out.
  • 31. page 31 “It continues to be exciting times in the world of craft brewing,” said Simpson. “We’re looking forward to having our second brewery open in Asheville by 2015, so stay tuned.” At a total cost projection of more than $100 million, the new brewery will feature a 200-barrel brewing system, tasting facility, process wastewater treatment center onsite and a rooftop beer garden. Eventually, tours will be available to the public. Construction will begin in early 2013. “Our biggest business issue has always been meeting production capacity,” explained Simpson. “In order to meet our growing production needs, we have to continue buying buildings and equipment, getting it up and running as quickly and efficiently as possible and paying down the depreciation on that equipment and the interest on the loans.” It’s a balancing act. Good craft beer always is. That’s a philosophy New Belgium will continue to embrace. It’s also good advice for up-and-coming craft brewers. What marketing insights can Simpson share? “It definitely goes back to the approachability of moderation and balance, appealing to a wider audience,” said Simpson, “and having a great symbol like our bike doesn’t hurt either.” February 27, 2013 High-end boutique craft beers coming in smaller packages | Eric Gorski and Josie Klemaier
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  • 35. page 35 March 1, 2013 American Beer Trails | Virginie Boone and Lauren Buzzeo The last 30 years have seen a monumental evolution in the American beer scene. The thirst for craft beer, inspired by the likes of Anchor Brewing, Samuel Adams and Sierra Nevada, primed the tap for today’s golden age of local brews. This movement has led the Brewers Association to recognize more than 100 different beer styles. Craft brewers are trying new flavor combinations, and incorporating ingredients like cocoa nibs, cinnamon, figs, oak chips and even wine-grape juice, just to name a few. There are dozens of variations in hops, malts, yeasts and water. There are also differences in how brewers use yeast, how they treat it, how they pitch it and the temperature at which they ferment—a never-ending palette for experimentation. For beer drinkers, this means no two IPAs are going to taste the same and that one brewer’s stout is not another’s, even if we don’t know precisely why. As Anchor Brewing founder Fritz Maytag once said, “Beer does not make itself properly by itself. It takes an element of mystery and things no one can understand.” Thoughtfully considered beer is being made in small batches throughout the country, from Oakland and Orange County in California, to Bend, Oregon, and Boulder, Colorado. Here are some of our favorite sudsy spots from the Rockies to the Pacific. California: Cooper brew kettles on the tour at Anchor Brewing Although California produces more wine than any other state in America, the state has long loved its beer. Fritz Maytag and his resuscitation of Anchor Steam beer played an integral role in the craft beer revival. Today, lines form outside Russian River Brewing Company in Santa Rosa for its seasonal beers, and visionary brewmaster Adam Lamoreaux of Linden Street Brewery is bringing the craft back to West Oakland. Restaurants from San Francisco to San Diego are emphasizing beer with food, elevating the whole affair into a celebration of keen, bold flavors. —V.B.
  • 36. page 36 Where to Taste Set in an Orange County industrial park, The Bruery made Wine Enthusiast Magazine’s number-one beer of 2012: Saison Rue, a farmhouse ale brewed with rye and brettanomyces. The brewery’s range of Belgian-style craft beers often feature unconventional ingredients like beets, Thai basil, truffle salt and lavender. Look for soon-to-be-released beers using Santa Rita Hills and Santa Ynez wine grapes. Firestone Walker Brewing Company, specializing in pale ales, has taprooms in Paso Robles and Buellton, providing beer havens in busy wine regions. Linden Street is Oakland’s first production brewery in 50 years, where Lamoreaux uses yeasts from Tartine’s famous bread. In San Francisco, stop at 21st Amendment Brewery for its Monk’s Blood Belgian Dark Ale. The Lagunitas Brewing Company TapRoom and Beer Sanctuary in Petaluma offers sandwiches, snacks, live music, weekday tasting tours and growlers to take home. Up Highway 101 in Santa Rosa is Russian River Brewing, a lively hangout for disciples of Pliny the Elder (a double IPA) and Damnation (a golden ale). Lines snake down the street every February upon Pliny the Younger’s release. Keep heading north to historic Hopland, where the state’s first brewpub was opened in 1933. Enjoy Piazza de Campovida’s brews and fresh gourmet food, and newly opened Hopland Ale House. Fort Bragg is home to North Coast Brewing Co., maker of PranQster, Brother Thelonious and Old Rasputin, the brewery’s imperial stout. Where to Dine Great beer is often being paired with great food, and there may be no better practitioner of the concept than San Francisco’s The Abbot’s Cellar. From the founders of nearby The Monk’s Kettle, it’s a Mission District eatery dedicated to California cuisine and craft beer. At Mill Valley Beerworks, enjoy a meal with house-made brews like the Botanical No. 3, an ale flavored with juniper and bay. Karl Strauss Brewing Company has a brewery restaurant in downtown San Diego, plus six other locations. All offer cask-conditioned beer nights every Thursday. Head to Stone Brewing World Bistro and Gardens in Escondido for locally sourced small-farm food amidst a one-acre organic beer garden. Other Activities The San Francisco International Beer Festival in April, California Beer Festival in Santa Cruz in July and West Coast Barrel Aged Beer Festival in Hayward in November are all worthy events. For the Budget Minded Camping is part of the fun at The Legendary Boonville Beer Festival, hosted by Anderson Valley Brewing Company on May 4. For $11/person, stay overnight onsite at the Mendocino County Fairgrounds. Insider Tip At Anchor Brewing in San Francisco, daily tours (by reservation, up to six months in advance) end with a flight of Anchor beers. Head up to the rooftop bar and outdoor beer garden, with outstanding views out to the San Francisco Bay. The complex also houses Anchor Distilling Company and its parade of fine spirits, from Junipero Gin to Luxardo Maraschino Liqueur and Japanese Nikka Whisky. In December 2012, Anchor debuted the hops- based HopHead Vodka, made in the distillery’s alembic still.
  • 37. page 37 Colorado: The main stage at Tour de Fat Colorado is home to one of America’s original “big three” brands. Founded in 1873, Coors has since become a household name, but the state’s connection to beer doesn’t end there. Colorado is often considered the epicenter of the American craft-beer movement, thanks to progressive residents that paved the way for craft brewers in the ’70s. Passionate locals established small, independent breweries and brewpubs, and industry groups like the American Homebrewers Association and the Brewers Association are headquartered in Boulder. There’s a reason Coloradans call it the state of craft beer. —L.B. Where to Taste There are more than 160 licensed craft breweries in Colorado, so there’s certainly something to suit every beer lover’s palate. Colorado’s largest craft brewery is Fort Collins-based New Belgium Brewing. This wind-powered brewery rose to fame in the late ’90s, thanks to its Fat Tire Amber Ale. Visitors can sample a wide assortment of Belgian-inspired beers, including the top-tier Lips of Faith Series. Also in Fort Collins is Odell Brewing Co., home to some of the most sought-after and highly rated beers in the country: The Meddler (96 points), Woodcut No. 6 (95 points) and Friek (94 points). Established in 1994, Denver’s own Great Divide Brewing Co. offers 16 taps of year-round and seasonal selections, great views into the brewhouse and free tours. At the forefront of the canning trend is Oskar Blues Brewery, which first canned its flagship Dale’s Pale Ale in 2002. Check out the Tasty Weasel Tap Room for the latest from these metal heads. Sign up for a 45-minute tour of the brewery, or jam to the live music every Saturday while you enjoy a cold one. Although its year-round lineup is classic and approachable, Boulder’s Avery Brewing challenges your palate with its Dictator, Demons of Ale and Barrel-Aged brews. Be sure to taste whatever it has on hand from its Annual Barrel Series—the more experimental the brew sounds, the more unique the tasting experience. Where to Dine The Wynkoop Brewing Company—co-founded by Gov. John Hickenlooper of Colorado—is an eco-conscious eatery that features an assortment of small-batch brews. The menu boasts a wide array of Colorado-sourced meats and vegetables, not to mention numerous pool tables, dartboards and other games. Grab a sampler flight while reviewing the expansive menu at Rock Bottom Restaurant & Brewery, or visit Cheeky Monk Belgian Beer Cafe to taste hard-to-find Belgian beers, including many on tap, paired with classic Belgian fare. For an intellectual food-and-beer pairing experience, be sure to check out Euclid Hall Bar &
  • 38. page 38 Kitchen. The menu will make your mouth water (house-made wursts, roasted marrow bones, duck confit poutine) and bring out the best of whatever you order from the impressive beer list. Other Activities Avery hosts the Boulder Strong Ale Fest in March, but also check out the offbeat Frozen Dead Guy Days in Nederland. The Palisade Bluegrass & Roots Festival runs from June 14–16, with camping available. For the Budget Minded New Belgium’s nationwide Tour de Fat—a free, eccentric, day-long event featuring a costumed bicycle parade, entertainment, food, contests and New Belgium beer—raises money for nonprofits through beer and merchandise sales. Insider Tip No serious beer lover can live a full life without experiencing the Great American Beer Festival, hosted annually in Denver by the Brewers Association. The 2013 festival—the event’s 32nd incarnation—is scheduled for October 10–12. With more than 2,700 beers from across the country available to taste, the festival’s four sessions typically sell out in minutes. Oregon: Full Sail Brewing Co., on the shores of the Columbia River Oregon’s first craft brewery opened in 1980, and brewpubs have only been legal since 1983. But the state’s hip culture and locavore mentality has allowed the craft beer culture to flourish and evolve at a rapid rate. By 1990, Portland was proclaimed “America’s Microbrew Capital,” with more craft breweries and brewpubs per capita than any other U.S. city. The interactive Oregon Beer Trail map on the Oregon Brewers Guild Web site is an invaluable resource. Unofficially, the state is often dubbed “Beervana.” Officially, Oregon is obsessed with craft beer. —L.B. Where to Taste The Bend Ale Trail is the perfect start to your Oregon beer adventure, covering the area’s 14 craft breweries. All of the breweries are within a few miles of one another, so you can walk or bike the route. If you prefer, make arrangements with the Bend Brew Bus. Allow ample time for Deschutes Brewery—the fifth-largest craft brewery in the U.S. Don’t miss the fresh-hop selections in the Bond Street Series and the world-class Reserve Series. Brothers Kurt and Rob Widmer founded their Portland-based Widmer Brothers brewery in 1984, and it’s a key stop for any serious beer lover. Hood River’s Full Sail Brewing Co. opened its doors in 1987, and it was the first commercially successful craft brewery in the Pacific Northwest to bottle its beers. The brewery offers over a dozen selections from the tap, as well as breathtaking views of the Columbia River. Newcomers Ninkasi Brewing Company and Oakshire Brewing both opened in Eugene in 2006. Ninkasi quickly became a beer-geek darling, thanks to its focus on hop-heavy selections with radical names (like Total Domination IPA and Tricerahops). Oakshire’s brewmaster, Matt Van Wyk, is a 10-time Great American
  • 39. page 39 Beer Festival medalist, including being named Small Brewpub Brewmaster of the Year in 2006. Make sure to sample the brewery’s O’Dark:30 Cascadian Dark Ale. Where to Dine Mike and Brian McMenamin opened Oregon’s first brewpub, McMenamins, in the Hillsdale neighborhood of Portland in 1985. The chain now has 24 breweries throughout the state, serving handcrafted ales and Northwest pub fare. Rogue brewery has numerous spots to suit every diner’s style and preference, from the Rogue Ales Public House (several locations) to Rogue Meeting Hall and the Green Dragon Bistro & Brewpub. For a unique tapas-style experience, visit Saraveza Bottle Shop & Pasty Tavern in Portland. The menu features pasties, pickled items, house meats and Midwest treats to enjoy with the carefully curated bottle or rotating draft selections. Also in Portland is the famous Horse Brass Pub, an English-style watering hole with an expert staff to guide you through the extensive tap list and traditional menu. Other Activities The 19th-annual Spring Beer & Wine Fest is scheduled for March 29–30 at the Oregon Convention Center. Or enjoy more than 80 craft beers on the banks of the Willamette River at the Oregon Brewers Festival, from July 24–28. For the Budget Minded If you’re in Oregon around hop-harvest time—roughly mid-August through September—visit a hop farm like Goschie Farms or Crosby Hop Farm for an eye-opening look at this key beer ingredient. Insider Tip The recently conceived Crux Fermentation Project aims to create beers that push boundaries. It’s the brainchild of three industry insiders: Larry Sidor, former brewmaster of Deschutes; Dave Wilson, a sales and marketing executive who worked for Deschutes and 21st Amendment; and Paul Evers, a packaging and branding guru for several craft labels. Visit the tasting room, open Tuesday through Sunday, to sample the latest from these beer icons. March 6, 2013 New Belgium Brewing’s Kim Jordan Heads East | Jason Notte New Belgium Brewing started its life as a basement in 1991, grew into a Colorado craft beer institution and is now expanding east into a former stockyard in Asheville, N.C. That’s a lot of miles on its bicycle logo’s fat tires. It’s also a lot of distance between the once-tiny start-up and the burgeoning bicoastal beer empire Chief Executive Kim Jordan oversees today. New Belgium was started by Jordan and then-husband Jeff Lebesch after a bicycle brewery tour through Belgium. Since then, its flagship Fat Tire Amber Ale, its Explorer series of hoppy India Pale Ales and its
  • 40. page 40 traditional Belgian brews such as its Abbey, Trippel and Lips of Faith limited edition Heavenly Feijoa Tripel are available in 28 states.The company makes all of them in a facility that serves as a testing site for Colorado State University environmental studies, including the measurement of the brewery’s carbon footprint, the potential gasification of used grain and the use of brewing waste water for breeding tilapia and growing algae for biodiesel. New Belgium’s employees, meanwhile, own 100% of the company’s stock through a shared ownership program. Since 2007, New Belgium’s annual production has swelled from 476,000 barrels to 750,000 barrels just last year. Last spring, New Belgium announced plans to open a brewery in Asheville just after Chico, Calif.-based Sierra Nevada and founder Ken Grossman came forward with a similar plan for an Asheville brewery. Around the same time, New Belgium’s neighbor in Lyons, Colo., and craft beer can pioneers Oskar Blues announced their own intentions to build a brewery in the Asheville area. New Belgium’s facility won’t be ready until 2015, but should add an extra 400,000 barrels to New Belgium’s total production and room for even more expansion. That would push combined production of Fat Tire, 1554 Dark Ale, Shift Pale Ale, Ranger IPA and other beers above 1 million barrels. By comparison, the only two other brewers that produce 1 million barrels or more in the U.S. not named MolsonCoors (TAP_) or Anheuser-Busch InBev (BUD_) are D.G. Yuengling and Sons and Samuel Adams producer Boston Beer (SAM_). Jordan’s overseen all of that exponential growth and has worked to balance its demands with key elements of the brewery’s culture, including its ski-mountain scavenger hunts, independent film festivals and Tour de Fat bicycle parades. In recent years, the brewery’s started canning, added hops and increased its collaboration with other brewers as younger, smaller start-up breweries push older, larger craft craft mainstays such as New Belgium to keep active and stop bloating on its own supply. We got Jordan on the phone and spoke with her about New Belgium’s upcoming East Coast expansion, increased competition within the craft beer community and how to remain relevant as a craft brewer when your new customers were born the year you started brewing: Once Asheville kicks in and New Belgium’s brewing capacity tops 1 million barrels, will it change the way you approach your business and the brewery’s growth? Jordan: I don’t think there is a magic number that says things have fundamentally changed. I think it sneaks up on you over time. You get a little bigger and things seem more complex until you start putting in systems structure to handle that. I don’t think we will see a change in how we roll out new states once Asheville is on line, because we will move on from trying to be really measured in our approach because of our capacity constraints in Fort Collins. It’s a huge step function that in our past has had many small breaks in our steps. This one will be a lot bigger and, so, I think we will probably roll out more states faster starting in 2015 because it’s a $120 million investment we’re making. There’s a lot of inefficiency in bringing in a staff of people ahead of time for learning and training and we’ll have to see a return there more quickly than we have to date. Is your current selection of markets beyond Colorado based on how receptive those markets have been to craft beer in the past? Jordan: That’s part of it, certainly. If you go to Pennsylvania, for instance, that’s a big state and it has a lot of volume to it and a lot of craft beer awareness. We were being careful about our ability to have enough capacity to open a state like
  • 41. page 41 Pennsylvania. New York would be similar and Massachusetts would be similar. It’s a more competitive landscape than those examples, but it’s also a much more populated state, so we wanted to be able to pick up smaller states. We will be in those markets starting in the next few years. A couple of years back, you told the folks at the Brewers Association that you were hoping to see craft beer become 10% of the U.S. beer market. Last year, according to the Brewers Association, craft beer made up 9% of U.S. beer sales. Considering your own company’s growth in recent years, are things proceeding as well as you’d hoped for small brewers? Jordan: It’s one thing to say that when you’re not doing it, especially on an industry level. It’s easier for me to visualize vividly New Belgium’s trajectory, because I have my fingers on it all the time. For the industry as a whole, it’s sort of a theoretical “I think we can do this, that would be great.” It’s hard to actually, in my mind’s eye, picture it because it’s a much more diffuse and broad proposition. While I said it and I believed it could happen, the fact that it is happening is pretty damed exciting. There’s a culture surrounding New Belgium that includes its ties to the bike community, its contribution to independent film and its events such as citywide scavenger hunts and Tour de Fat bike races. As New Belgium expands to other markets, do the other elements come along for the ride? Jordan: I think other brewers do that more or less successfully. This is also a very competitive business that we’re in. I was just at the Brewery Association board of directors meeting this week and we’re seeing 400 new breweries a year, or more than one a day opening. So we’ll see more competition and I think we’ll have our collective ability to garner more market share, but with that will come more of a need for breweries to tell their story. We find at New Belgium that branded events are a great way to tell our story, but they’re expensive and time- consuming and it takes building up over a few years. But I think that human beings are storytelling creatures, and the story of craft beer and New Belgium’s journey through the craft beer landscape is interesting. For us at New Belgium, we’re looking to be business role models. We’re committed to the notion that you can make a splash through your practice, but you also have the ability to make ripples. We like that and like the opportunity to cause people in various endeavors to think what they could do that’s consistent with their values, good for the planet and collaborative with their co-workers. One of those ripples is your Employee Stock Ownership Program that gives your workers a stake in the company. Last year, New Belgium went from 41% employee ownership to 100%. How does that affect day-to- day operations and employee relations and how do you to plan to go forward with the ESOP plan in Asheville? Jordan: We started sharing equity and practicing open-book management in 1995. We also have what we call high-involvement culture, so not only do my coworkers look at the financial statements, but they’re also been involved in the strategic planning process for a very long time. We’ve held a retreat every year since we’ve been in business and we’ve evolved it over the years to have it be the place where we start our strategy thinking, and that starts with the coworkers. That’s the solid foundation that led to 100%. What’s interesting to me is that, at 41%, we had good practice on it.
  • 42. page 42 At 100%, on one hand nothing changed: I’m still the CEO and the management team is still the management team. We are not running in anarchy or management by 470-person committee on every decision. Having said that, I feel that there’s this palpable sense that now that we collectively own the whole thing, we’re more enthusiastic about the challenges -- how are we going to pay selling shareholders, invest in Asheville and grow our infrastructure to manage that well -- and own those challenges more than we used to. There seems to be a bit more ingenuity and creativity in New Belgium’s beer making in recent years as well. Is that part of the pride in ownership that’s developed as New Belgium’s ESOP plan took shape? Jordan: Four to five years ago, I think the marketplace changed. I think the attention of beer drinkers on craft brewers and on the beers that they were making and the competitive landscape of smaller, more innovative start-ups took a big leap forward. I think, honestly, for New Belgium, for Sierra, for Boston, for Deschutes and some of the larger craft brewers who were just doing what we were doing, we were just like “Wait a minute, the portfolio needs to change.” Things are a little bit different. I think there was sort of a catalyst for enthusiasm and attention to beer that started back then. Personally, four to five years ago, I also got a divorce and, not too long after that, started dating someone who was in the brewing industry: Dick Cantwell of Elysian Brewing in Seattle. For me, on a personal level, that was energizing -- to be re-engaged in the craft beer industry in a new way. For New Belgium, I think the combination of things that were happening in the marketplace and things that were happening for me personally really caused us to say “I think we need to do some collaboration.” I met Dick through the Brewers Association -- we were both on the board of directors -- but then we started collaborating on making beer for Elysian and started collaborating with other people and started ramping up offerings in our portfolio. Our collective enthusiasm for grabbing this new energy around the growing craft beer landscape really multiplied. It showed on the shelves. The Trip series between New Belgium and Elysian has produced some inspired varieties that are more akin to limited offerings from smaller breweries in recent years. Does it take you back to New Belgium’s early days as a basement brewer? Jordan: Yeah, which is super fun. We’ve been doing this for almost 22 years, and I think it’s almost a natural part of a process like that when your energy and enthusiasm for it has peaks and mesas, to use the geology of it. It’s been really fun to watch our industry have this burgeoning enthusiasm, to watch beer drinkers be interested in really understanding more about the craft and the history of the American movement and others. We are lucky to be the stewards of something ancient, and I think beer drinkers get that. Looking at your brewery’s 1991 start date, the folks who were born the year you started brewing are now your clientele. Is your brand facing some of the same challenges as first-wave craft brewers such as Sierra Nevada and Boston Beer, which are now old enough to be considered somebody’s parents’ beer? Jordan: I think there’s an element of that. I also think for New Belgium that we were the first brewer in the United States to specialize in Belgian styles. In some ways, we pioneered things where, at the time, we said “Well, I guess no one’s interested in wood beer” [Editor’s note: wood beer is beer aged in wooden barrels, sometimes using old whiskey or wine barrels] just to have someone else come along and make it
  • 43. page 43 and make us think maybe we shouldn’t give up yet. We’ve had a wood beer cellar since 1997, and it’s a pretty big thing now. I think there is a mixed curse or blessing in that we have practiced wisdom and have learned some things. We’re able to invest in very good technology and equipment. Ultimately, we want beer drinkers to get very well-made beers, and some of us have made the decision to become national companies: Like Sierra and like New Belgium. That requires a level of expertise that’s different from someone making beer and selling it in their pub or making beer and selling it within a 10-mile radius. I think there is value in that as well, and I’ll be interested to see how that unfolds. New Belgium also got into canning about four years ago, before much of the craft beer industry started embracing cans. Dale Katechis at Oskar Blues once told us that he started canning just to draw more people up to his brewpub in Lyons, Colo. What inspired New Belgium to do the same, and was it a big additional expense at the time? Jordan: It was a big expense at the time. We started with a smaller canning line, and canning lines are funny because you have the very small ones -- Dale started with one -- that are super slow and the can stays open for a very long time before it gets its lid on it, which is not good for beer. Then you have ones that are slightly bigger than that and only slightly more advanced than that technology. Then you have ones that do 700 cans a minute, but there’s very little in between so it’s really a financial step up to invest in the larger, faster equipment. For us, it was of those things where we thought that there were lots of places that people would like to be able to drink craft beer where a bottle is not a good idea: rafting, kayaking, skiing, back-country skiing, golfing or watching sports in stadiums where bottles just aren’t allowed. Cans gave us the opportunity to offer our customers good, fresh beer in places where they wanted to be able to drink good, fresh beer. We all owe Dale a debt of gratitude for being bold enough to consider this notion. Maybe because we’re in Colorado and we see Dale regularly, but I kind of just got this bee in my bonnet and said “Do cans.” People thought that was crazy, and that’s one of those CEO moments where you say “No, I want to do cans, let’s get started on it.” Sometimes I think pioneers get arrows in the back and sometimes they’re rewarded with some kind of competitive advantage. Speaking of Dale, he and Oskar Blues are coming out to the Asheville area with you ... Jordan: He’s already there. He’s the first one. Is it comforting to have one of your craft brewing neighbors come along for the ride, or is there a bit of competition to make it work out there? Jordan: There is certainly competition out in the marketplace, and we all know that. I’m sure Ken would describe it in his own way, as would Dale, but my feeling is that you kind of have to put those feelings in a box and, when you’re together, ignore that. I tell my people that I believe in competition and believe in them going out there and doing the best job they can, but I also believe it’s a long life and you want to make sure you feel happy about the way you’re living it. We try to be friendly and helpful and supportive of one another and we are not interested in talking smack about people.
  • 44. page 44 Dale and Ken and I were just on a panel together in Durham, N.C., and then I spent the beginning of the week with Ken at the Brewers Association board meeting and then we joke that we’ve got to stop meeting like this. “How can I miss you if you won’t go away?” And we also enjoy each other’s company. I don’t think there’s a rivalry except as might be expressed through healthy competition in the marketplace, and that’s perfectly acceptable. March 7, 2013 New Belgium exploring ways to reduce noise, traffic | Tony Kiss
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  • 46. page 46 March 11, 2013 Wine-Ing Over Big Beer Bottles | Tom Rotunno Six things that have consumers buzzing in the world of beer, wine and spirits this week, including craft beer in big bottles, Heineken revamps its iconic green bottle and the top-selling craft brands at supermarkets in 2012. 1. Whining Over Big Beer Bottles: Every now and then a moment occurs that touches a nerve and gets the beer community buzzing. A recent article in The New York Times titled “Craft Beer’s Larger Aspirations Cause a Stir” has created one of those moments. In the piece, author Clay Risen writes about craft brewers putting their beers in bigger bottles. Risen said, “The trend toward large bottles is part of what is being called the “wine-ification” of beer, the push by many brewers to make their product as respectable to pair with braised short ribs as is a nice Chateauneuf-du-Pape, and at a price to match. Bottles sell for as much as $30 in stores and much more on restaurant menus.” Boom. The reaction within the beer community was fast and largely furious. Brooklyn Brewery Brewmaster Garrett Oliver was one of many who responded to take issue with the article. He asked the New York Times to open the article to comments, which it did. You can see the comments, including Oliver’s here. Oliver also addressed the issue over at CraftBeer.com. Noted beer writer Jay Brooks was also among those who took issue with the piece by highlighting historical examples of how beer in big bottles is nothing new. 2. A New Bayless Brew: Celebrity Chef Rick Bayless is expanding his reach into the beer business. The Chicago- based chef is partnering with Crown Imports, which distributes the top-selling import in the U.S., Grupo Modelo’s Corona Extra brand. According to Ad Age, the Bayless brew “is still nameless and the style has not been determined.” Bayless is already taking heat from some beer lovers who say he should have partnered with a Chicago-based craft brewer and not a national company. It’s not Bayless’ first foray into beer, he previously teamed with Goose Island Brewing to create a beer which is served in his Frontera Grill restaurant in Chicago. 3. Heineken Unveils a New Star in the U.S.: For the first time since 1947, Heineken is making a change to its iconic green bottle. The new “Star Bottle” is taller and sleeker than its predecessor and is already available in 170 markets around the world. The bottle is now being rolled-out nationally in the U.S. To mark the occasion, Heineken is debuting a new national television ad. As described by Heineken officials: “Dj Vu” follows the story of “a man traveling the world, visiting bars and clubs of Ho Chi Minh City in Vietnam, then Lagos, Nigeria, before finally arriving in New York City, where he finally gets his hands on the Heineken Star Bottle. Like the new Star Bottle, he has made an impression all over the world.” 4. Finally, Sandy Does Some Good: Some good news has finally come from Superstorm Sandy, which hit the East Coast in October. New Jersey based Flying Fish Brewery has tallied the sales from its limited edition special brew, “Forever Unloved (F.U.) Sandy” and the beer has raised $45,000. Based on customer suggestions, Flying Fish has picked three state-wide charities that will receive $15,000 each: Habitat for Humanity, The Hurricane Sandy New Jersey Relief Fund and The Conserve Wildlife Foundation of New Jersey.
  • 47. page 47 5. Crafting a Liquor License: Liquor laws are complicated and the process of obtaining a liquor license can be a tricky one. A Chicago-based convenience store said it has struck a deal to obtain a license to sell alcohol in an interesting way: by limiting the sale of alcohol to craft beers. According to DNAInfo.com, the owner of Garden Gourmet Market has worked out an agreement with a local politician to sell “Only single servings of cans or bottles of beer produced by breweries defined as ‘craft brewers’ by the Brewers Association.” The agreement would specifically prohibit hard liquor, “fortified wines” such as Wild Irish Rose and Night Train, malt liquors such as Colt 45 and Cobra and “other products that are intended to provide high-alcohol content at a low price.” By sticking to the Brewers Association definition, the guideline would also presumably prohibit Budweiser brands and crafty brands like Miller Coors’ Blue Moon. 6. Supermarket Sales: Supermarkets are becoming an important part of the growth of the craft beer industry. According to market research firm Symphony IRI, craft beer sales at multi-outlet stores rose 17.1 percent in 2012 from 2011, in terms of dollar sales. But which beers are consumers most often putting into their shopping carts? According to Symphony IRI, the top craft beer brands sold iin supermarkets in 2012 were: • Deschutes Chainbreaker White IPA $2.6 million • Pyramid Outburst Imperial IPA $2.5 million • New Belgium Shift Pale Lager $2.2 million • Samuel Adams Whitewater IPA $2.1 million • Bridgeport Beervana $714,000 • Sierra Nevada High Altitude Series $682,000 • Kona Big Wave Golden Ale $644,000 • Founders All Day IPA $485,000 • Elysian Bete Blanche Triple Ale $485,000 • CBA Seasonal Variety Pack $450,000 March 12, 2013 New Belgium Brewery Tour Kevin tours the New Belgium Brewery, famous for their Fat Tire amber ale. Full video available on DVD at the back of the clipbook.
  • 48. page 48 March 14, 2013 11 new beers to watch for this spring | Evan Benn “The mail never stops,” the love-to-hate postal worker Newman once said on “Seinfeld.” “It just keeps coming and coming and coming.” Lucky for us, the same is true of new beers. Here are nine brand-new and new-ish brews now available in St. Louis (plus two on the way) that are worth picking up from your favorite beer retailer. New Belgium Cascara Quad I rarely taste a beer in New Belgium’s Lips of Faith series that I don’t enjoy, and Cascara Quad is no exception. Date sugar provides a touch of sweetness, while coffee cherries add spice and earthiness. $7 for a 22-ounce bottle.
  • 49. page 49 Brewers tend to be very creative and — sometimes after a few beers — friendly. These characteristics probably explain why beer collaborations among craft breweries have become so popular. That and the fact that the breweries in the craft brewing community often support each other. Beer collaborations have been happening for years and often culminate around an event or milestone. The first all-female brewer collaboration happened last month and the results will be released during Colorado Craft Beer Week, March 18 through March 24. And other similar collaborations often happen around beer weeks. But it was a charitable cause that brought eight New York area breweries together to brew Surge Protector — an effort to raise money for those impacted by Hurricane Sandy. Many other recent collaborations have resulted in some tasty brews as well. Here are our top 10 picks for the best recent beer collaborations: 10. Life & Limb Rhizing Bines, 8 percent Style: Imperial IPA Dogfish Head and Sierra Nevada The Life & Limb beers are a series of beers that result from collaborations between the Delaware-based Dogfish Head and Chico, Calif.’s Sierra Nevada. Labeled as an imperial IPA, this copper brew is not a typical IPA. The mild citrus flavor is well balanced with a maltiness making this a quaffable but still somewhat high-alcohol beer. 9. The Perfect Crime, 6.8 percent Style: Black Smoked Saison Stillwater Artisanal Ales and Stone Brewing Co. Late last year, brewers from Denmark’s Evil Twin and Baltimore’s Stillwater descended on Stone Brewing in Escondido, Calif., to brew a dark, smoked saison — a very unique style of beer. The dark brew features roasted malts, herbal spices, and a touch of smoke. The beer was released in November and sold out quickly. We can only hope the three breweries reunite soon. 8. Green Death, 7.75 percent Style: Malt Liquor San Francisco Brewers’ Guild Members March 13, 2013 Top 10 Recent Beer Collaborations
  • 50. page 50 The 10 members of the San Francisco Brewers Guild, including 21st Amendment, Anchor Brewing, and Speakeasy Ales & Lagers, have been collaborating on special beers for the annual San Francisco Beer Week since 2009. This year’s creation is not quite a beer but a malt liquor inspired by a beverage produced since 1934 that had earned the nickname, “Green Death.” The San Fran craft brewers’ version is rich but not terribly boozy (despite its high alcohol content) and was served last month at the 2013 San Francisco Beer Week. 7. Jersey’s Finest, 7.1 percent Style: American IPA Flying Fish and Iron Hill his past January, these two Garden State breweries released their second collaboration with a nod to their home state. The ale was brewed with a zealous amount of hops and received a lot of praise as a very unique creation by two of New Jersey’s favorite breweries. A local senator was even on hand to help pour the first few drops at Iron Hill’s restaurant and bar. 6. Shot a Man in Simcoe, 7.5 percent Style: Belgian IPA Lake Effect Brewing Co. and DryHop Brewers Not just a funny name, this beer is an aggressive Belgian IPA created by the two Chicago-area brewers. The beer has a clean citrusy bitterness delivered by three different hops but also a dash of pepper that comes from the Belgian yeast. The beer was released last month at a few local Chicago bars. 5. Camp Braggot Ghost Stories, 10 percent Style: Lager Cigar City Brewing and B. Nektar Meadery While not always associated with craft brewing, meaderies like B. Nektar are dedicated to crafting high-quality beverages. That’s likely why they partnered with one of the best breweries in Florida, Cigar City, to create a meady lager brewed with honey, coconut, and a smoked tea. The high alcohol consequence was a dark brew with hints of chocolate. 4. My Funky Valentine, 9 percent Style: Sour Ale Bison Brewing and Beer by Bart A slightly non-traditional collaboration, My Funky Valentine is the product of a joint effort between Beer by Bart, a purveyor of good beer in the Bay Area and Berkeley-based Bison Brewing. Gail Ann Williams of Beer by Bart is a brewer and contributed to the creation of the sour beer that developed into a tart but wine-like brew with hints of chocolate and dark fruit. This was another collaboration that debuted during San Francisco’s Beer Week held last month. 3. Collaboration No. 3 Stingo, 8.5 percent Style: English Strong Ale Boulevard Brewing and Pretty Things Beer and Ale Project Boulevard teamed up with the husband and wife gypsy brewers of Pretty Things last year to produce this strong ale. The latter drew from their experience brewing in Yorkshire as they created a Yorkshire Stingo, a long-forgotten beer style. The dark amber brown ale featured roasted malts and a slight tart flavor. The beer came out in August of 2012 but you may be able to find a bottle or two if you’re looking for it.
  • 51. page 51 2. Heavenly Feijoa, 9.4 percent Style: Tripel New Belgium Brewery & Dieu du Ciel An entry in the New Belgium Lips of Faith series, this collaboration between the third largest craft brewery in the country and Canada’s Dieu du Ciel incorporates some unique flavors. The Québécois brewers are responsible for the use of hibiscus while New Belgium threw in the feijoa. The combination produces a sweet but spicy brew. 1. Surge Protector IPA, 5 percent Style:American IPA 8 New York area breweries New York City’s Barrier Brewing was a victim to the super storm that ravaged the five boroughs in late October 2012. In the wake of the storm, New Yorkers felt a need to come together and help each other and the brewing community was no different. What began as a project by two local beer writers morphed into a full-blown collaborative beer between Barrier and seven other local breweries. A portion of the proceeds went to help Long Island Cares, which was helping rebuild the impacted areas. March 18, 2013 Great American Bites: Ski-town BBQ reaches summit in Telluride | Larry Olmsted The scene: Fat Alley was originally an offbeat barbecue joint in a small alley in the charming ski town of Telluride, Colorado. After losing its lease (the bane of the restaurant industry), it moved in 2011 to the Camel’s Garden Hotel, with a new name: Oak, The New Fat Alley. Same transplanted South Alabaman owner, Robbie O’Dell, but a bigger, brighter and less hole-in-the-wall setting. The Camel’s Garden has perhaps the best location in Telluride, at the foot of the ski area immediately outside the main town gondola station, which runs all seasons, both as a ski lift and public transportation linking the old town with the modern enclave of Mountain Village. In winter, it is possible to ski right to Oak, eat lunch, and get back on a chairlift or the gondola, without ever crossing a street. For the same reason it is very popular as an après- ski spot. In the summer there is ample outdoor seating on the gondola plaza. The interior has the ubiquitous feel of a ski-town bar, which it was in its former life, with a large room lined with rows of booth-like wooden tables and funky contemporary leather couches left over from the previous owners.
  • 52. page 52 There is a bar you can eat at with flat-screen TVs and blackboard menus hanging overhead. After placing your order, food is delivered to the table. The airy modern place offers some BBQ flair, from the blackboards to the old black-and-white town photos and music-festival posters on the walls. Every table has a roadhouse-style wire basket with salt, pepper, ketchup and silverware, and in a classic BBQ touch, there is a roll of paper towels on every table. As O’Dell notes, “We’re starting to get the place scuffed up.” Reason to visit: Pork ribs, BLT “Wraps,” bread pudding, and the deep bourbon and rye list. The food: Just about every major ski town has one or more barbecue restaurants, and they usually are not very good. Folks in Telluride should thank their lucky stars, because Oak may be the best ski-resort smokehouse in the nation. Not surprisingly, it is very locally popular. Despite its name, Oak burns only hickory in its smoker, and although O’Dell hails from Alabama, his style is national rather than regional. “In Alabama, barbecue means one thing and is served one way. In South Carolina, it’s another way, and in Texas another. But in Telluride we have people, locals and visitors, from all over, and a lot from Texas and the South, so we do it all.” Unlike most BBQ joints that feature meats and sides, Oak serves just pork ribs (St. Louis cut) straight up, while the pulled pork and brisket are only in sandwiches. He does whole Texas-style smoked briskets for catering and private parties but does not have the demand to put it on the menu. Other options reflect his southern and New Orleans backgrounds with fried chicken, chicken-fried steak and gumbo. Whatever you choose, start with the wonderful BLT wraps, a cool riff on the now-popular Asian lettuce wraps. Each is basically a BLT minus the bread, with a strip of really good house-smoked, thick cut, candied bacon and sliced tomato in a single romaine lettuce leaf with “fancy mayo,” and a side of very good fresh pico de gallo (chopped onions, tomatoes and jalapeño). The wraps are different and delicious, with the fantastic bacon flavor coming through. The brisket sandwich, made of cubed meat, was very good. “Depending where you’re from you might call it chopped beef or chipped beef,” said O’Dell. It is pure simplicity, just the beef cubes with a little sauce on a kaiser roll. The beef isn’t as tender or fatty as the popular Texas-style brisket, but is quite tasty and the hearty sandwich — all the portions are ample here — is satisfying. The pulled pork was also above average, with big ripped chunks topped with cole slaw. I usually prefer this sandwich without slaw, but this was a perfect combination, with the creamy, crispy, fresh slaw adding just the right crunch and moisture. It elevated the sandwich from good to very good. The ribs, on the other hand, are exquisite. Even at some of the most renowned BBQ joints, pork ribs are often dried out or overcooked to mushy. The Kansas City Barbecue Society takes points off in competition for ribs that “fall of the bone,” yet this cooking error is often heralded as a good attribute. The perfect rib should be tender but just firm enough so that when you take a bite, you take just a bite — not rip the whole thing off. These are perfect ribs. Starting with a thick, meaty cut, they’re precisely cooked and seasoned, with just the right amount of blackened crispy crust. Oak serves them cut apart and stacked, and this cool presentation looks as good as it tastes. While worth a special trip, don’t get carried away – a half rack is enough for even big appetite.
  • 53. page 53 The sides were less thrilling. The succotash was fine, but hardly transcendent, and the best-selling spiced steak fries were also okay. The wonderful slaw from the pulled-pork sandwich is also sold as a side. The other highlight was the unique side salad with snap peas and feta cheese, an interesting and tasty variation. Be sure and save room for Oak's earth-moving rendition of bread pudding. Many places fancify this dish with additional ingredients, but this classic version — served hot with vanilla ice cream and whipped cream — is the best I have ever tasted. The top edge is crispy and the bread chunks firm enough to maintain their integrity in a dish which, like ribs, is all too often served mushy. When complimented on the dessert, O'Dell shrugged and said, "You can't go wrong with butter and sugar." With its Beer, Bourbon & BBQ slogan, Oak has some of the lowest draft prices in town, from two-buck Schlitz to Colorado craft beers for $4-5 a pint, featuring New Belgium (Fat Tire, Sunshine Wheat) and the local Telluride Brewery. O'Dell is a passionate bourbon and rye fan and has a great inventory, though there is no list as it changes with availability. Locals also drink "bacon shots," a grease-rimmed glass of bourbon with a piece of bacon. What regulars say: "Is that really only half a rack of ribs?" from the table behind ours. Pilgrimage-worthy?: Yes – world-class ribs and the best bread pudding you have ever tasted. I would not visit Telluride without eating here. Rating: Yum! (Scale: Blah, OK, Mmmm, Yum!, OMG!) Price: $-$$ ($ cheap, $$ moderate, $$$ expensive) Details: 250 San Juan Avenue, Telluride; 970-728-3985; http://www.oakstelluride.com/index.html
  • 54. page 54 March 29, 2013 The Craft Brewers Conference wraps up with an award for New Belgium | Jonathan Shikes It’s been quiet out there in the craft beer world this week -- primarily because most of the movers and shakers from around the country are in Washington, D.C. for the annual Craft Brewers Conference, and industry-only event hosted by the Brewers Association. This year’s version -- the thirtieth one -- brought 6,400 people who work for breweries, as well as their suppliers, distributors and the places that sell their beer. Fort Collins-based New Belgium Brewing, the third largest craft brewer in the nation, made a splash as company CEO Kim Jordan gave the keynote address and brewmaster Peter Bouckaert was given the Russell Schehrer Award for Innovation in Brewing. He won for “implementing the biggest barrel-aging operation in the country,” according to the Brewers Association. “Bouckaert makes all kinds of experimental beers, many of which are released under New Belgium’s “Lips of Faith” series.” The company ages these beers in giant wooden casks called foeders, which are more typically used to age wine. New Belgium has more of them than any other brewer in the country. The award is given annually and is named for Russell Schehrer, who was one of the original founders and head brewer at Denver’s Wynkoop Brewing. In 2014, the Craft Brewers Conference will come to Denver from April 8-11; it will be held in conjunction with the World Beer Cup awards.
  • 55. page 55 March 29, 2013 Another Round (Up): New Belgium arrives and other drinks news | Todd Price The Colorado brewery New Belgium finally arrives on April 1. The big bottles come first. This month, stores and bars will have several of the main beers, including the Trippel, Ranger IPA and the flagship Fat Tire, along with offerings from the experimental Lips of Faith series. Draft will come later, followed by standard 12-ounce bottles. According to a brewery representative, New Orleans will eventually get New Belgium in cans. To welcome New Belgium to town, The Avenue Pub (1732 St. Charles Ave.) is hosting a roll-out event Monday, April 1, starting at 5 p.m. The big bottles will be opened and poured by the glass to give everyone a chance to sip New Belgium’s full line. In addition to five standard New Belgium offerings, the Pub will serve three beers from the Lips of Faith series: La Folie, Cascara Quad and the Dieu du Ciel collaboration Heavenly Feijoa. Other tastings are planned that night at the Blind Pelican (1628 St. Charles Ave.) from 5–6 p.m. and the Uptown Bulldog (3236 Magazine St.) from 8:30–9:30 p.m. Throughout the month, look for additional chances to sample New Belgium at bars and stores in the area. *** The High Hat Cafe becomes a cocktail bar for a night on Saturday, April 6. At “After Hours,” an occasional event at the Freret St. restaurant, the kitchen closes and manager Ryan Iriarte steps behind the bar. Drinks include the seasonally appropriate Garden Party, which has a harvest that includes everything from basil-infused vodka to tomato shrub, and a riff on Ants on a Log that, Iriarte swears, tastes like celery, raisins and peanut butter. The drinks flow from 10 p.m. until 1 a.m. For more details, visit www.facebook.com/highhatafterhours. The High Hat Cafe is located at 4500 Freret St. *** The Grill Room at the Windsor Court hosts a four-course Egelhoff wine dinner on Tuesday, April 9. Napa winemaker Bob Egelhoff will attend to discuss each pairing. Courses by chef Kristin A. Butterworth include crawfish with English pea panna cotta and preserved lemons, pork belly with smoked morels, and Ponchatoula strawberries “many ways.” The dinner, which starts at 6:30 p.m., is $125, plus tax and tip. For reservations, call The Grill Room at 504.522.1992.
  • 56. April 2013
  • 57. page 57 April 1, 2013 Best eats at 20 busiest U.S. airports | Beth Kaufman Whenever someone starts talking about the “good ol’ days” of air travel, remind them about eating at old school airports. Back then, a meal at the airport meant horsing down a candy bar from the gift shop and wrestling with a vending machine for a can of soda. Nowadays, large, medium and even some smaller airports provide legitimately good restaurants, with enough interesting offerings and atmosphere to make that three-hour layover just a little less hellish. There’s still room for culinary upgrades -- as noted below, some airports haven’t yet figured out that sitting on planes makes us hungry and irritable -- but the best places to eat in the country’s busiest airports (ranked by passenger traffic, per FAA statistics) generally range from good to great. 3. Denver International (DEN) If you’re a Denver transit traveler who likes to knock back a few before hitting the skies, there’s the New Belgium Hub (Gates B80). The food here is fine, but it’s the beer selection -- from the eponymous local craft brewery -- that keeps tables full. Fat Tire Amber Ale and Ranger IPA are popular. Of course, so is Coors Light. April 1, 2013 Made in Colorado 2013: Beer | Eric Peterson New Belgium Brewing Fort Collins www.newbelgium.com Craft beer As usual, there’s plenty of news emanating from the macro-microbrewery that is now the nation’s third largest craft brewer and seventh largest overall. They’re getting ready to break ground on a new $175 million brewery in Asheville, N.C., that could nearly double production capacity and will shift some production to more effectively target the Northeast, since folks haven’t been able to find Fat Tire north of D.C. The beverages will be available in
  • 58. page 58 Alaska, Louisiana and Florida in March, April and July, respectively, making for a 30-state market that spans, well, from Alaska to Florida. The company also went from 42 percent employee-owned to 100 percent in January while also becoming a B Corporation. But let’s not forget the beer: New Belgium’s big news for 2013 is Hop Kitchen, a new quarterly rotator release with an emphasis on hoppy beers. Why’s Colorado such a great state for craft beer? “You see a proliferation of small craft brewers and micros and that begets a savvy beer drinker,” says New Belgium spokesperson Bryan Simpson. “That feeds the creativity of it and helps the startup brewer.” Odell Brewing Co. Fort Collins www.odells.com Craft beer Odell Brewing Co. was established in 1989 by Doug Odell, his wife Wynne and his sister Corkie. It’s come a long way in the quarter-century since. Amanda Johnson-King, marketing and branding manager, says the biggest Odell news in 2013 has been the groundbreaking for an expansion to bring annual capacity up to 100,000 barrels. By fall, she expects to have more brewing capacity, a storage cellar and a new beer garden. Growth remains steady, adds Johnson-King. “We finished last year up about 15 percent. We’re not expanding into new states, but focusing on existing markets and diving into them.” To this end, Odell now has five out-of-state sales reps, up from two in 2012, covering a 10-state market. Odell is releasing its first variety 12-packs later in May, dubbed Montage. Each will include three bottles of four different Odell beers. TRVE Brewing Co. Denver www.trvebrewing.com Craft beer After cutting his teeth home-brewing in his garage, Nick Nunns went pro and launched TRVE (metal-speak for “superlative”) in Denver’s Baker neighborhood in summer 2012 with a novel funding concept. He sold $50 memberships that included a half-dozen growler fills and another half-dozen discounted growlers. “There was an outpouring of support from the neighborhood,” says Nunns. “We sold out of 266 memberships in the first two days.” The ploy staked TRVE with seed money to launch and the hyper-local nano-brewer is now getting ready to offer 366 memberships for its second year. “We’re already looking at expanding the brewhouse,” says Nunns, noting the recent Wednesday and Thursday taproom closure. “Otherwise, we wouldn’t have any beer for the weekend,” he explains.
  • 59. page 59 “We like to think of ourselves as a bar that brews its own beer,” says Nunns. “We’re just taking it one step at a time and focusing on brewing the best beer possible.” Upslope Brewing Co. Boulder www.upslopebrewing.com Craft beer After a decade of working in high-tech manufacturing by day and home brewing by night, Matt Cutter co-founded Upslope in 2007 with Dany Pages, a pro brewer from Argentina. At the time, it was the first new brewery in Boulder in roughly a decade. Cutter’s high-tech background gave him “a look at working at a startup and working in manufacturing,” he says. “It was great training for Upslope.” Upslope’s growth curve is aptly described by its name. Cutter anticipated production of 400 barrels in 2008, but the company hit 1,100 and it’s gone gangbusters ever since. “We’ve grown 181 percent from 2010 to 2012,” he says, touting production of 5,300 barrels last year. After outgrowing its North Boulder space, the brewery recently expanded into a second location in Flatiron Park. Wynkoop Brewing Co. Denver www.wynkoop.com Craft beer Colorado’s first brewpub (and one of the nation’s largest), Wynkoop Brewing Co. is also the first brewery founded by a future governor since President Sam Adams. But Wynkoop has not been resting on its laurels since Gov. John Hickenlooper traded suds for politics. It’s been canning its flagship Railyard Ale since January 2010, and is expanding to can a fourth year-round beer – Belgorado Harvest IPA – manually in the basement of its LoDo post. Brewed with hops from Misty Mountain Hops near Olathe and malt from Colorado Malting in the San Luis Valley, Belgorado is an all-Colorado product, says brewery spokesman Marty Jones. “We wanted to showcase homegrown hops and malts,” he explains. “Our fans like small-batch, artful things, especially when they’re made in Colorado. “We’re tired of these wine people dominating terroir,” adds Jones. “We beer folks can wave the terroir flag, too.”
  • 60. page 60 An avid runner, triathlete and CrossFit participant, Jay Richardson is the general manager for New Belgium Brewing Company, the third-largest craft brewery and seventh- largest overall brewery in the U.S. He’s run five marathons and completed nine Ironman triathlons. Richardson will be spearheading the company’s new brewery in Asheville, N.C., which will open in 2015. We caught up with the 43-year-old and talked about his love for endurance sports, how he got started and more. How did you get started in endurance sports? My brother asked me to do a sprint triathlon a few years after I got out of college in 1997. We were trying to figure out a way to stay in touch with each other. The triathlon community was really welcoming and my interest grew from there. So from there I did an Olympic-distance triathlon and then thought about an Ironman. But before I did an Ironman, I figured I should do a marathon first. How was your first marathon experience? My first one was in Atlanta, and it was OK. I ran just under four hours, which is what I was aiming for. It hurt more than I thought it would, and I swore I would never do another one unless it was part of an Ironman. But I did anyway. What is your typical training week like? Lately my focus has been CrossFit, but running is very much a part of that. Certainly it’s not as much as when I was doing longer endurance training for Ironman races, but I probably run two or three times per week and do CrossFit four times. I run on the trails and the roads, but it’s mostly speed work, usually a track workout and a tempo run of about 20 to 45 minutes. I don’t do long, slow distance any more. I’m trying it out and so far it’s pretty good. What impact has crossfit had on your training? In training for longer events, especially for Ironmans, I always felt beat down, in a constant state of depletion and fatigue. You still have some of that feeling while doing CrossFit workouts, but it doesn’t last very long. My daily energy level is much more even since I started doing CrossFit workouts. Plus, CrossFit and shorter running events are really fitting my schedule lately. How does your company promote fitness? We have a wellness committee at New Belgium to raise awareness of how to be healthy, and that goes so far as often paying for employees’ entry fees to events. April 3, 2013 I’m A Competitor: Jay Richardson | Brian Metzler
  • 61. page 61 And no matter what sport you do, there’s probably somebody that works here who would be happy to train with you. It’s nice to get outside of the work environment with people you work with — it adds to the feel- good vibe we have in the workplace. What’s your favorite marathon? Although I didn’t have a great result there, the Rock ’n’ Roll Marathon Las Vegas was both surreal and a lot of fun at the same time because half of it was on The Strip. How have endurance sports changed you? When I experience challenging times at home or at work, I’ve found the endurance mindset applies there as well. When you’re getting ready for a major event, once you’ve done the requisite physical training, on race day, it’s largely mental. If things get particularly stressful or challenging at work, you know how to stick through it with the mental endurance you’ve gained from training and racing. April 4, 2013 The 20 can’t-miss events of spring in Washington | Greg Kitsock It’s hard to say we earned it after another not-really- wintry winter, but we’ve landed safely on the doorstep of spring. Whether we needed our shovels or not is immaterial now. It’s patio season. Outdoor concert season. Croquet on the lawn season. Barbecue season. In other words, it’s the best season. Here’s a glimpse of some of the best events to look forward to in the months ahead. June 1: Tour de Fat New Belgium Brewing - which makes the popular Fat Tire amber beer - sponsors this annual festival of fat-tired bicycling, which kicks off with a parade of costumed riders on decorated bikes at 11 a.m. The rest of the day at the Yards Park features live music, bike contests (including the “slow ride” race), beer tastings for adults and games for pedal-pushers of all ages.
  • 62. page 62 Company New Belgium, makers of Fat Tire, is one of the most popular brands in the craft beer market…number 3 to be exact, only behind industry stalwarts Boston Beer Company (Sam Adams) and Sierra Nevada. Since beginning in Fort Collins Colorado in 1988, New Belgium has built a solid following throughout the Rocky Mountain Region, despite the fact that, for many years, their beers didn’t go much farther than that. Their limited distribution, however, only seemed to increase demand in their products, and when they expanded, to the East Coast at least, they essentially became one of the go-to craft breweries for a number of area bars. In addition to making good beers, New Belgium has really set it self apart in by having such a robust sustainability program, that encourages volunteering, provides, grants, and develops partnerships. Even in an industry that prides itself on its sustainability and its community oriented programming and vision, New Belgium stands out. Their extensive website details almost everything about their sustainability efforts, and you could easily lose half a day reading about their initiatives. What I find most interesting about New Belgium, is not their energy conservation, however, but their pro-active community-oriented agenda. In 1995, a mere seven years after their founding, New Belgium began a philanthropy program, which started by donating $1 for every barrel of beer produced to non-profit organizations in the communities where they sell their beer. This eventually spurred a philanthropy committee, which continues to develop new programs and collaborate with deserving. Notably, among these is the City Slicker Farms, a non-profit that works with urban communities by teaching residents to farm their own fresh food. Additionally, New Belgium has a grant program that last year provided grants to a number of derserving organizations from across the country in the areas of youth environmental education, sustainable agriculture, climate change prevention, sensible transportation, and water stewardship. If all of that weren’t enough, New Belgium also supports its employees community involvement, providing one hour of paid time off for every 2 hours of volunteering. Beers New Belgium has a multitude of beers, most of which are their standard line. However, recently, they have developed a “Lips of Faith” series that focuses on interesting and non-traditional recipes. The Heavenly Feijoa Tripel, is a collaboration with Montreal Brewery Dieu du Ciel!, and is brewed with hibiscus and feijoa (aka guavasteen, a small, green tropical fruit, which tastes not dissimilar to a pineapple). The beer pours a reddish hue, liked fresh copper. It is about as floral as it gets on the nose, and the hibiscus hits you hard. On first quaff, it is creamy, with mild carbonation, although, it still feels light (albeit slightly syrupy). April 7, 2013 New Belgium | Mac Maloney
  • 63. page 63 It tastes tangy, and mildly astringent. There are overwhelming tropical notes up front, but it actually finishes quite bitter. I let it sit for a while, and it mellowed some, eventually tasting similar to a mildly carbonated plum wine. Overall, this one had a lot going for it initially, but ultimately, it was too tangy and sweet for me. Organic Beer Gal loved it, however, and can’t wait for another. Dig the bottle, though. This beer, of course, is not indicative of New Belgium’s complete line, and I recommend you try their winter ale, Snow Day, a hoppy, yet well-balanced dark ale (a constant presence in my fridge when available), and 1554, their dark Belgian Ale. BeerAdvocate: 3.72/5 RateBeer: 3.35/5 April 9, 2013 Beer money: One state’s economy is 6.3% ABV | Jason Notte Beer is a $250 billion industry in the U.S., but in certain states it’s a foamy pillar of the economy. Washington, D.C.-based lobbying group The Beer Institute explained last month that beer pumped $246.6 billion into the U.S. economy last year through 2,800 breweries, 3,700 distributors and 576,000 bars and stores. That put $49.1 billion in tax dollars into the nation’s accounts and gave the U.S. 1.1 million jobs paying out $31.8 billion in wages and benefits each year, though that figure generously lumps in convenience store, restaurant and stadium workers with brewery and distributor employees. That’s what it takes to slake a national thirst for beer that sucked up 6.4 billion gallons of the stuff in 2011 -- about the same amount of milk consumed in the U.S. that year. Seeing that much demand rippling its way through every corner of the country, the folks at 24/7 Wall Street decided to take a look at the state-by-state beer numbers and compare them to state gross domestic product (GDP) figures from the Bureau of Economic Analysis. Let’s just say that if you’re living near the U.S. headquarters of Anheuser-Busch InBev (BUD +0.15%), MolsonCoors (TAP -0.56%) or SAB Miller, your state is basically one giant beer company town. Few economies are as soaked in hops, grain, yeast and water as Colorado’s. While home to MolsonCoors in Golden, it’s also one of the most popular states for small brewers in the country. New Belgium in Fort Collins and Oskar Blues in Lyons are among the dozens of brewers that call Colorado home. But they’ve expanded their operations so greatly that each has invested in facilities in Asheville, N.C., to increase their presence on the East Coast.
  • 64. page 64 All told, beer accounts for nearly $15 billion in economic output, more than 58,000 jobs in the state and about 6.3% of Colorado’s GDP. Missouri is no slouch, either, having staked its state pride to Anheuser-Busch until a merger with Belgian firm InBev in 2008 made it a multinational. Still, with breweries like Kansas City-based Boulevard and St. Louis’ own Schlafly, Urban Chestnut and Six Row all flourishing in A-B’s shadow, beer remains a huge part of Missouri’s economy at $13 billion overall and 6.1% of GDP. The 64,000 in-state jobs beer provides aren’t too shabby either. That leaves Wisconsin among the remaining beer hubs. It’s home to Miller facilities in Milwaukee, MillerCoors- owned Jacob Leinenkugel in Chippewa Falls and flourishing small brewers. Among those are Milwaukee’s Lakefront, Middleton’s Capital Brewery and New Glarus-based New Glarus -- whose owner Deborah Carey had an audience with President Barack Obama during a small-business meeting at the White House in November. Clearly, Wisconsin’s heritage is as steeped in brewing as its economy. Beer accounts for $8.7 billion in overall business and 3.9% of its GDP, as well as nearly 61,000 jobs throughout the state. However, you don’t need a giant brewer parked within state lines to be a big beer economy. Vermont’s biggest brewer is Magic Hat, which is part of the North American Breweries family along with Seattle-based Pyramid and Rochester, N.Y.-based Genessee. However, long-running operations like Long Trail and Harpoon and an innovative and creative group of relative newcomers like Hill Farmstead and Heady Topper IPA brewer The Alchemist help beer make up 2.4% of Vermont’s economy. With a brewery for every 26,000 people in the state, according to The Brewers Association, Vermont has the best ratio of citizens to brewers in the country. That’s an independent streak worth raising a glass to. April 17, 2013 Founders Cash Out, but Do Workers Gain? | Angus Loten Mandy Cabot wants to make sure the shoemaking business that she and her husband built over the past 20 years remains in good hands after they’re gone. The 58-year-old co-founder of Dansko, a West Grove, Pa., company with more than $150 million in annual sales, says she fears that selling to a competitor, or a private- equity firm, would result in layoffs or other cost-cutting measures. So last February, the couple transferred ownership of the business to its 180 employees. By “keeping it in the family” and giving workers a real stake in its future, Ms. Cabot says she hopes the company will keep going strong for years to come. “This is our baby, but at some point we have to cease being parents and become grandparents,” she adds. As more entrepreneurs, like Ms. Cabot, approach retirement—about 30% of the nation’s business owners are 55 or older, according to the U.S. Small Business Administration—many are choosing to sell their companies to their employees, rather than outside buyers.
  • 65. page 65 Known as employee stock-ownership plans, or ESOPs, the move is being embraced by smaller firms, especially those struggling to find buyers during the weak economy. Under typical plans, an owner’s interest in a business is bought out, in part or in whole—often through a bank loan— with the stock being held in trust. Employees then cash in their shares as they retire. This week, a bipartisan group of lawmakers introduced a bill to encourage employee- ownership plans. But critics of the plans say owners who are looking for an easy exit are simply spreading the risks of business ownership by convincing employees to gamble their retirement savings. Many point to high-profile failures at shared-ownership companies, including Enron Corp., where workers lost their savings. The real attraction for owners, opponents say, is generous tax breaks that shelter capital gains and dividends tied to the plans. Andrew Stumpff, an outspoken critic of the ESOP model who teaches at University of Michigan Law School, says it’s bad enough to risk your retirement savings in a single company. But it’s even worse if that company is your employer, he says: “If the company fails, you lose your savings and your job.” That risk is very real, he adds, citing Enron, WorldCom and Lehman Brothers as examples of large firms that offered employee-stock ownership before going bankrupt. As of 2011, there were an estimated 10,900 employee-owned businesses across the country, a 12% increase from 2007 and a record high dating back to the mid-1970s, when the plans first appeared, according to the National Center for Employee Ownership, an Oakland, Calif.-based advocacy group. Nearly all of the employee- owned businesses have fewer than 500 workers. Some 10 million employees are currently enrolled in these plans, representing more than $860 billion in assets, the group estimates. In the decade since lawmakers first allowed so-called pass-through entities, known as S corporations, to offer employee stock-ownership plans, the number of these firms offering ESOPs has more than doubled, according to Matrix Global Advisors, a consulting firm. Most S corporations tend to be small firms. Norman Stein, who teaches law at Drexel University, says employee ownership under the ESOP model causes more harm than good. Many of the plans are based on a bloated assessment of the value of the businesses, especially in the wake of the recession, when buyers were looking for deals. Many workers who are participating in the plans are left holding overvalued shares, long after the original owner has cashed out: “I’m not against employees owning some stock in their employer, but not if it’s tied to a retirement plan,” he says. “It’s a troubling trend.” Others say the plans offer costly and unnecessary tax subsidies. The Obama administration recently proposed closing a tax break on dividends paid out of employee-ownership plans—a move attacked by the ESOP Association. “What we’re seeing is demographics meeting good tax policies,” claims Michael Keeling, president of the ESOP Association, a Washington lobby group, referring to the growing number of firms owned by baby boomers that are converting to employee ownership.
  • 66. page 66 “A company’s success isn’t just driven by the brilliance of the CEO, but also by its employees, and more owners feel [their employees] deserve something more for that,” he adds. Separate studies by Harvard University and Rutgers, as well as by the National Bureau of Economic Research, have found that businesses with shared-ownership plans fared better during the recession than more traditionally structured firms, including fewer layoffs, higher productivity and stronger employee loyalty. Data from the General Social Survey, for instance, shows businesses with employee stock plans laid off workers at a rate of just 2.6% in 2010, compared with 12.1% at companies without such plans. Dawn Huston, 31, started working at Dansko 11 years ago, sorting shoes for delivery. Now a warehouse processor, she says the idea of owning a piece of the company made her nervous at first—though she wasn’t worried about her retirement savings, since the company offers a separate 401(k) plan, she adds. Over the past year, she’s begun referring to Dansko as “our company.” “I feel like they consider us family and it feels like a family,” she says of the switch to employee ownership. Adele Connors, 60, co-founder of Adworkshop, a Lake Placid, N.Y., marketing agency, says a move to employee ownership “really changed the culture of our company.” Since turning over 33% of the firm to its 30 employees four years ago, she says workers are “more engaged” and that “they get that the harder they work, the more impact they have on the business’s success.” The company expects to convert to 100% employee ownership within the next few years, she says. Kelly Frady, 43, an account supervisor at Adworkshop since 2008, says the agency’s employee-ownership plan has fostered a team spirit among its staff. “Everyone knows that you do well and your stock will rise,” she says. “It’s a driving factor in making the company succeed in the long term.” Ms. Frady, a mother of three, says she joined the agency after being laid off from a previous job at a nearby resort that had lost its financing during the recession. Kim Jordan, who co-founded the New Belgium Brewing Co. with her husband in 1991, says employee ownership ensures that the company’s values and culture will remain intact—including its commitment to sustainable farming and an environmentally friendly production process. In December, she extended full ownership of the Fort Collins, Colo., brewery to its 480 employees. “We’ve always tried to involve our people in the running of the business,” she says. The goal, she says, isn’t just to reward employees, but also to foster innovation by creating a company culture where workers think more like entrepreneurs. Ms. Cabot, who launched Dansko in 1990 by selling shoes from the back of a Volvo station wagon, says the tax benefits associated with employee stock ownership enabled the S corporation to manage the long-term debt of buying out the couple’s ownership stake. But, she adds, “It’s not some tax dodge.”
  • 67. page 67 April 22, 2013 10 best craft brew states in America | David Young The craft beer movement continues to boom across the USA. 10Best editors have compiled this state-by-state guide so you can plan your next beer pilgrimage. 1. California, 268 craft breweries Wine isn’t the only libation California is known for. With 268 craft breweries and counting -- more than any other state in the USA -- there’s bound to be a brew for every taste. While labels like Stone, Sierra Nevada and Anchor have become household names across the country, smaller breweries with more limited distribution are holding their own. 2. Washington, 136 craft breweries Coming in at a respectable second, Washington state has 136 craft breweries, including the well-known Pyramid Brewery, headquartered in Seattle. It’s no surprise that this evergreen state has such a passion for beer, as the first American microbrewery -- Yakima Brewing & Malting Co -- was based here. 3. Colorado, 130 craft breweries Left Hand in Longmont, New Belgium in Fort Collins, Avery in Boulder...Colorado’s craft brewery list reads more like a roundup of the best breweries in the country. If that’s not enough, Denver hosts the Great American Beer Festival where you can sample 2,200 beers from 500 of the country’s best breweries. 4. Oregon, 124 craft breweries Oregon certainly does its part in carrying on the beer heritage of the Pacific Northwest. When you land in Portland, you’ll find a Rogue Brewery right in the airport, and you can easily take a beer tour of the state just as easily as a wine tour. Don’t miss Deschutes in Bend, Ninkasi in Eugene, Full Sail in Hood River and the original McMenamins in Portland. 5. Michigan, 102 craft breweries Michigan is quickly moving up the ladder in the world of craft beers with over 100 breweries in the state. You may not find the big name craft brews of other states, but what you will find is some hidden gems -- and maybe your new favorite -- at local institutions like Bells Brewery and Founders Brewery. 6. Pennsylvania, 93 craft breweries German immigrants to Pennsylvania brought with them a love of good beer, and the state already had six breweries pre-Prohibition, more than any other state in the country. Beer lovers will probably be familiar with Pennsylvania’s Golden Monkey and Hopdevil from the Victory Brewing Company, but the state has a lot more than just these heavy hitters. 7. Wisconsin, 75 craft breweries With a Major League Baseball team called the Brewers, it’s a safe bet you’ll find a good beer to drink in Wisconsin. Sure, Wisconsin’s home to the likes of Pabst Blue Ribbon -- hardly a craft beer -- but you’ll
  • 68. page 68 find a slice of microbrew heaven at Ale Asylum in Madison, Lakefront Brewery in Milwaukee and plenty more. 8. New York, 72 craft breweries Whether you’re cooling off in the summer or warming up in the winter, New York’s hoppy libations have you covered. With 72 breweries, you probably don’t have to go far to find one. Some of the best include Brooklyn Brewery, Southern Tier Brewing Company and Ithaca Beer Company. 9. Texas, 59 craft breweries From St. Arnold, the oldest brewery in Texas, to the new microbreweries popping up in Austin every other day, Texas is quickly becoming a beer heaven. It’s also one of the fastest growing states when it comes to craft beer, so expect the Lone Star State to be moving up the list in years to come. 10. Illinois, 54 craft breweries Illinois is starting to make a name for itself in the microbrewing world, and you’ll find many of its 54 breweries in the Chicago area. If you want to sample what’s available, plan to attend the Chicago Craft Beer Week in May. April 25, 2013 From Farm to Bottle: American-Made French Farmhouse Ales | Chris Pagnotta In northern France in the 1800s, at the end of the fall harvest, farmers would blend their fresh-picked hops, barley, and wheat malts into brews to be aged in barrels over the winter. The resulting beer, served in March – hence the name Biere de Mars, or “March Beer” – was smooth, bright, and complex, with hints of citrus and spice. A growing number of American craft brewers are now attempting this style, using traditional methods as well as modern-day twists, only you can drink them all Spring. Here are three to crack open today. New Belgium Biere de Mars The makers of craft favorite Fat Tire ale ferment their Biere de Mars right in the bottle, with a combination of wild yeast, lemon peel, and the herb lemon verbena. This process results in a beer that’s both sweet and tart.
  • 69. page 69 Earth Day gets me in the mood to celebrate green beer, but not that awful dyed stuff that’s popular on St. Patrick’s Day. Instead, it’s an opportunity to share some examples of brewers who are taking steps to protect the environment and reduce the impact that their production of the world’s greatest beverage is having on our planet. New Belgium Brewing Company has made environmental sustainability central to how they do business. The Fort Collins, Colo., brewer closely measures their impact on the environment, and has set goals to reduce the amount of energy they use to produce their beers and the amount of water it takes to brew a glass of beer. The brewery also sends less than 1 percent of their waste to landfills — everything else is reused or recycled. New Belgium also has a remarkable power generation setup where microbes feed on the wastewater from the production of beer, producing methane gas that is then used to generate electricity. When the system is working at maximum efficiency, these little critters can produce up to 15 percent of the juice needed to run the brewery. Sierra Nevada is another large craft brewery that’s doing big things for the environment. They own one of the largest private arrays of solar panels in the country, more than 10,000, and are the only brewery in the country with hydrogen fuel cells on site. Combined, these non-combustible technologies provide the Chico, Calif., brewery with about 40 percent of the energy they need to produce their excellent beers. The sustainability page on their website even has meters that share the amount of on-site power generation occurring at any moment, just in case you’d like to eco-stalk them. Like New Belgium, Sierra Nevada sends less than one percent of their solid waste to landfills. Their HotRod composting system recycles organic waste so it can be reused to fertilize the brewery’s hop and barley fields and their gardens. Of course, if you really want to do good for the environment, visit a brewpub, where the beer is brewed and consumed on-site, eliminating the pollution created by transporting bottles or cans. Among the greenest is Portland, Ore.’s Hopworks Urban Brewery, which calls itself the first “Eco-Brewpub.” Instead of having been built from the ground up, their structure is “recycled” from what was originally a tractor showroom. Much of the décor is fashioned from reclaimed materials, and the place boasts high-efficiency appliances and lighting throughout. April 25, 2013 Craft brewers do their part to make every day Earth Day | Jim Galligan
  • 70. page 70 Hopworks is serious about water conservation as well. They have lowered their water-to-beer ratio to 4.23 gallons of water for every gallon of organic beer produced, putting them on a par with eco-obsessed big brewer New Belgium. They also use water-saving toilets, faucets and dishwashers, and take advantage of Portland’s many rainy days to collect water for irrigation in the dry season and for outdoor cleaning. In addition, the kitchen at Hopworks cooks with local ingredients whenever they can, getting them from suppliers who are into sustainability as well. They use 100 percent recycled paper products when possible, and their carry-out containers can be composted. The brewpub also claims that two-thirds of all employees arrive at work by eco-friendly means, either by bike, public transportation, carpools or good old-fashioned shoe leather. Not satisfied with those attempts to be kind to Mother Earth, Hopworks also purchases offsets for the water and energy they cannot conserve, giving the business a nearly invisible environmental footprint. Of course, you homebrewers out there are probably yelling at your screen, saying that brewing at home is the most environmentally friendly way to enjoy good beer. There’s merit to that argument — the bottles are used again and again, and there are no transportation emissions once the beer is brewed. And while professional brewers strive for a 4-to-1 water-to-beer ratio, homebrewers can brew a gallon of beer with as little as 1.5 gallons of water. But whether you buy it or make it yourself, it’s nice to know that there are beers out there brewed with sustainability in mind. As we begin to face the harsh environmental realities of the 21st century, it’s good to see some of America’s craft brewers showing us ways industry and sustainability can go hand in hand.
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  • 73. page 73 May 1, 2013 Girl Power | Nathan Solheim In the world of craft beer, trends come and go. But while the industry flirts with triple IPAs and ghost chile beers, another movement appears to have staying power: More women are entering the industry. In Colorado brewing circles, the best-known female is Kim Jordan, co-founder and CEO of New Belgium Brewery in Fort Collins. When, 22 years ago, she and her husband started the brewery, Jordan couldn’t have known that she was breaking ground for more gender equity. Today, women have become involved in all levels of the state’s booming industry—there’s even a collaboration beer, called “Ellegance,” made by local female brewers. A look at Denver beer’s feminine side. Ashleigh Carter Prost Brewing Company Most folks aren’t used to seeing a woman clean out fermentation tanks or throw around 50-pound bags of grain—but that’s just part of the job for brewer Ashleigh Carter. “Some people look at me like I should be pouring them a beer. I can’t do that, but I can take them on a tour and tell them how we make beer.” prostbrewing.com Anna Nadasdy Great Divide Brewing Company As the craft beer industry grows, more job opportunities open up. Anna Nadasdy, director of Great Divide’s sales and marketing, says it’s a joy to see more women getting involved in beer. “We’re not at parity yet, but it’s definitely great to see the transformation occur.” greatdivide.com Laura Vande Zande Renegade Brewing Company Taproom manager Laura Vande Zande partly attributes the rise of women to the evolution of craft brew. “[Beer] was about football games and drinking a Bud out of the back of the truck,” she says. “Now, it’s a 10-ounce pour of something rich and flavorful—it’s become more sophisticated.” renegadebrewing.com Carissa Miller Black Shirt Brewing Company Carissa Miller helped launch the River North neighborhood brewery—and she designed the interior, worked on beer recipes, and balanced the books. She also does nearly every job on site, from helping clean tanks to serving pints. “It’s important for me to keep my thumb on the pulse and be involved in the brewery and the delivery of our craft.” blackshirtbrewingco.com All Praise the Colorado Beer Goddesses In late February, eight beer-loving women rallied around a single mission: to create the first-ever all-female- brewed collaboration beer in Colorado. Named Ellegance, this Belgian-style brown ale (which was made at Wynkoop Brewing Company) became the official collaborative brew of March’s Colorado Craft Beer Week. Quaff a pint at the Wynkoop, Ale House at Amato’s, Star Bar, or the Denver Bicycle Cafe.
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  • 75. page 75 New Belgium Brewing may be the only business to employ both microbiologists and carnies. It won’t raise eyebrows that a craft brewery in funky Fort Collins, Colorado is a swell place to work. But New Belgium offers more than free beer (one at the end of each shift and a 12-pack a week). The company is also a rare amalgam of art, whimsy, and ritual undergirded by a powerful spirit of ownership, concern for the environment, and respect for company history. When CEO Kim Jordan talks about the company as a tribe, for once it doesn’t sound like business-book cant. New Belgium, with 480 employees and more than $180 million in sales, has been an ESOP since 2000 and became 100 percent employee-owned in January. Cultural immersion begins with the semiannual Ownership Induction Ceremony. Employees celebrating their first anniversary get two minutes to answer a question about what ownership means to them. Some will embellish their responses with music or artwork they’ve created. Jordan, who founded the company with her former husband, Jeff Lebesch, in 1991, spends hours before each ceremony handcrafting a charm called a “Mojo” for each new owner, using copper and sterling beads to represent the brewing process and a variety of other beads “to remind us that all of us are different and it takes each person’s unique talents to make a community,” says Jordan. New owners also receive cruiser bikes, whose colors, frames, lights, and seats are customized for New Belgium. (New bikes are designed for each class.) That gift harkens back to the company’s origin story, in which Lebesch fell hard for Belgian brews during a 1989 cycling trip through Europe. That journey is commemorated again when Jordan leads employees celebrating their five-year anniversaries on a one-week tour of Belgium. The travelers are free to wander, although most stick together, biking from brewery tour to brewery tour. The only required event is an evening at a bar where Lebesch spent time learning about beer. “We talk about the creation story and how we’ve evolved,” says Jordan. “The whole thing is an amazing bonding experience.” Back in Fort Collins, the offices and brewery give off a funky, homegrown vibe. Along with chemists, electricians, forklift operators, and engineers, New Belgium employs eight “carnies” who mount the company’s Tour de Fat fundraising events. During summers, these folks travel the country staging Mardi Gras-festive (but family-friendly) carnivals. During winter they hole up in Fort Collins constructing fantastical stage settings and props, including outlandish bicycles that might, for example, incorporate old shoes in place of tires. The company’s amateur artists, who are abundant in most functions, contribute their own ideas. Other opportunities to display their talents include an annual art show and an arts-and-crafts fair. Employees also participate in such market-facing events as a traveling film festival and scavenger hunts conducted on mountains. Even using the toilets is fun. In a 20-year-old practice called Bathroom Reading, an employee culls through dozens of magazines every week--from Psychology Today and Esquire to Mother Jones and The Utne Reader--photocopies three intriguing articles, and hangs them from magnetic clips in stalls throughout the company. The articles are archived in a section called “Virtual Bathroom Reading” on New Belgium’s intranet. May 1, 2013 It’s All About Ownership | Leigh Buchanan
  • 76. page 76 Monkey-barrels aside, Jordan is out to do more than entertain her workers. The company is earnestly open book--laying out everything but salaries and providing an exhaustive education in financials. Debates about environmental strategy are ongoing. New Belgium practices on-site recycling and composting, and it makes bikes and a Prius available for local errands. A long-time user of wind power, the company is developing an internal energy tax, proceeds from which it will invest in renewable energy projects at its Fort Collins facility and at a new facility in Asheville, North Carolina. New Belgium also renews its people. Employees mark their 10-year anniversaries with four-week sabbaticals. Given the company’s trivial (3 percent) turnover, 10 percent of the workforce may take extended leave in a given year. Michael Craft, the non-profit liaison for the Tour de Fat, took his sabbatical last summer. “My wife and I did Glacier National Park all the way down through Idaho,” Craft says. “I took a train trip across Colorado with my mother. I got a new roof on my house. And I didn’t once check my phone or email. “We’re making beer and turning people on to bicycles and inspiring creativity,” says Craft. “It says something about this company that they realize we’ve still got to make time for ourselves.” We’re in the the thick of it now. Food Republic’s Grilling Month, that is. With so many different flavors represented on the backyard grill, it can be quite a task to pick one style of beer to compliment it all. Whether it’s cooking around a campfire deep in the woods or tailgating at a baseball game, you’ll want something accessible — and not overpowering — so please leave that triple IPA or 15% bourbon barrel-aged imperial stout for another occasion. The first thing you want to consider is the meat. Darker, maltier beers like porters, brown ales and even dark lagers go perfectly with ribs or burgers. For chicken, you’ll want a pilsner or a spicy saison. For pork and bacon, try witbier or hefeweizen. Check out our beer and food pairing chart and our basic guide to pairing beer and BBQ for a full list of pairing suggestions. But the bottom line here is, you need recs for your trip to the bottle shop. Here are 10 beers we’re going to be drinking by the grill all spring and summer long. 1. Live Oak Brewing Company: HefeWeizen If you’re lucky enough to live in Texas, then you may already know this killer hefeweizen by this excellent Austin-based brewery. Texans claim this is the best American hefe and it’s easy to see why. Heady notes of banana, lemon, cloves and coriander and just a little tartness make this the choice on a hot day and an excellent pairing with grilled chicken or seafood. May 9, 2013 10 Beers You Must Drink During Grilling Season | Jonathan Katz
  • 77. page 77 2. Fullsteam Brewery: Hogwash We can’t deny that North Carolina has some serious BBQ. Luckily they also have an incredible beer to pair with it in the form of Fullsteam Brewery’s Hogwash. This hickory-smoked brown porter is made specifically for pairing with Carolina BBQ, so we’re talking pork and ribs. The smokiness and roasted malt are predominant but not over powering and at 6.5% it’s got enough power to cut through the fat. This also would be perfect for a brine or marinade. 3. Allagash Brewing Company: Dubbel Ale Allagash might be better known today for their many specialty versions of Belgian style ales like Curieux, Odyssey and Interlude, but they also have many excellent standard Belgian styles, too. A standout pairing with steak is their Dubbel Ale, which boasts a heavy malt profile with enough bready Belgian yeast, caramel and sugary fruitiness to balance things out nicely. At 7%, this Dubbel can pack a punch on its own. Enlist a great fatty steak to keep things on track. 4. Prairie Artisan Ales: Prairie Hop If you want something a little spicy with a substantial, but not overpowering hop presence, Prairie Artisan Ales’ Prairie Hop is the brew for you. Layered tropical fruit flavors give way to floral, grassy notes with a peppercorn spiciness, which goes perfectly with lighter grilled fare like chicken and fish. If you’re wondering why Prairie Artisan Ales garners so much hype among beer enthusiasts, try this one out — we think you’ll agree it’s one of the best American-made saisons. 5. AleSmith Brewing Company: Nut Brown Thanks to AleSmith’s increased distribution, this classic California brown ale is now available on the East Coast, which is excellent news since this American take on an English Brown Ale is a true standout. It’s not a coffee or chocolate overload, though both of the flavors are subtly present. This one delicious, much nuttier toasted English malt flavor, with just enough of a light hop presence to balance things out. At 5%, Nut Brown is so drinkable you’ll want to pick up a few extra bombers to share with friends. 6. Oskar Blues Brewing Company: Old Chubb Scotch ale in a can could only be pulled off this well by Oskar Blues Brewing Company, a Colorado favorite with a preference for packing maximum flavor high-gravity (and high ABV) ales into cans (more maximum flavor cans can be found here). At 8%, Old Chubb is a delicious combination of malted barley and beechwood- smoked malt that would compliment the heaviness of smoked meat and creamy cheeses. Sweet caramel malt, a hint of vanilla, some coffee and a little smoke make this a great complimentary to barbecue. 7. Deschutes Brewery: Black Butte Porter This beer is certainly one of the standout porters in the country and definitely in the running for Deschutes’ best offering. Porters can be great with grilled meat, especially with Black Butte’s flavors of deep, dark burnt chocolate, coffee and roasted malt. The great thing is that at 5.2% it drinks light, but doesn’t skimp on the flavors at all. If you like a darker beer, especially to compliment smoky meat from the grill, this incredibly balanced porter should be your go-to. 8. New Belgium Brewing: Shift Pale Lager New Belgium is highly acclaimed for their innovative and often funky Lips of Faith series, most notably for their standout sour La Folie, and also for their classic Fat Tire, but for a grilling party this excellent pale lager is the way to go. At just 5% this is a beer for everyone at the BBQ that can go well with a variety of grilled food. Refreshing balance of floral fruit hops, almost like a pilsner, and bready malt that might just be your new go-to.
  • 78. page 78 9. Dogfish Head Brewery: ApriHop Too much hoppiness in a beer and too much sauce can both take away from grilled meats’ naturally delicious flavors. Bring out the best in barbecue with ApriHop, a fruity American IPA made with real apricots. Even at 7%, it’s still remarkably refreshing, especially as the hops take a back seat to the fresh apricot flavor. Make no mistake, this is an IPA and not a fruit beer, so don’t be surprised to find a ton of citrus hops and sweet malt to compliment the stone fruit. Definitely a warm weather favorite. 10. Devils Backbone Brewing Company: Vienna Lager This up-and-coming Virginia brewery might not be a household name yet, but there are plenty of reasons to seek them out. Need a good one? They were named Small Brewpub Brewer of the Year at the 2012 Great American Beer Festival. These guys don’t mess around, and their Vienna Lager is already regarded as one of the best in the country. At 4.9%, this is an all-day drinker and the bready, sweet, toasted caramel malt is a perfect compliment to the subtle floral hops perfect for lighter pork or chicken dishes. If you live in the area, you owe yourself to check out a real winner. A few weeks ago, you may have seen a photo going around featuring the “Craft Beer Destination,” a concession stand at Yankee Stadium that didn’t actually serve any “craft beer.” Of the four drinks sold at the stand, one wasn’t even beer (it was cider) and all of them were produced by MillerCoors, a giant company whose beer cannot be considered “craft” for several reasons (detailed here.) And Yankee Stadium decided to rename the “craft beer destination” as the “beer mixology destination,” which also makes us cringe — but we digress. The photo became a symbol of the sad state of beer at baseball stadiums: it’s always expensive and it’s typically nothing special. Although that might be what most of us think about ballpark beer, it’s not always the case. Several ballparks are featuring better and better beer — you just have to know where to find it. With that in mind, we explored Major League Baseball stadiums across the country to find the 10 best spots for beer. Granted, you should probably have to have a reason aside from beer to actually go to these places — say, you want to see a baseball game? But if you end up at one of these ballparks, you can count on finding a good pint of beer instead of the lame beer options you’d have to settle for elsewhere. 1. Coors Field, Denver Home Team: Colorado Rockies Don’t let the name of the stadium fool you. Since it’s May 10, 2013 Top 10 baseball stadiums for craft beer
  • 79. page 79 located in one of the country’s greatest beer cities, the stadium needs to offer up some craft beer options. Local beers that are not made by Coors are served up at stands all around the stadium. Rockies fans can enjoy brews from Colorado’s own New Belgium, Breckenridge, Oskar Blues, and Odells breweries as well as Samuel Adams. Coors has also been running their own small brewery called the SandLot within the stadium, where they brew Blue Moon and its many varieties. But we suggest sticking to those local craft beers. Miller Park, Milwaukee Home Team: Milwaukee Brewers Milwaukee is another beer city (they even have a baseball team named for brewers!) stuck with a ballpark named after less-than-stellar beer. But Milwaukee’s baseball fans are sipping better beer than you might think. Local breweries are represented all around this ballpark, and those breweries include Lakefront Brewery, Milwaukee Brewing Company, Sprecher Brewery, and Horny Goat Brewing Company. But probably the most popular local brewery found at Miller Park is New Glarus, a brewery with a cult following both regionally and across the country. Citi Field, Flushing, N.Y. Home Team: New York Mets Unlike their neighbors in the Bronx (the Yankees), this New York team has managed to draw some local brews to the stadium. And having a nice, refreshing craft beer in your hand can definitely make watching the Mets a little easier. Sixpoint, Blue Point, Brooklyn Brewery, and Brewery Ommegang are among the New York beers reportedly found at different refreshment stands. But beer lovers will also be happy to find a few craft options from around the country, such as Abita, Widmer, and Goose Island. Comerica Park, Detroit Home Team: Detroit Tigers Michigan hosts some amazing breweries and fans of the Tigers can indulge in an impressive list of beers. Beers from breweries like Bell’s Brewery, New Holland Brewing Company, Founders Brewing Co., Arbor Brewing Co., Atwater Brewery, Arcadia Ales, and Motor City Brewing Works are served on draft or in bottles all around the stadium, which is definitely something to cheer about. Camden Yards, Baltimore Home Team: Baltimore Orioles Referred to as a retro-classic ballpark, Camden Yards has been a highly praised baseball destination since it opened in 1992. But recently it’s been getting press not only for its design, but also for its beer. The Orioles have tapped into local breweries to find beers their fans will love. Tap lines pour the likes of Heavy Seas Beer, Evolution Craft Brewing Co., Flying Dog Brewery, and Baltimore-Washington Beer Works. Beers from nearby Delaware, like Dogfish Head Craft Brewery, Fordham Brewing Co., and Old Dominion Brewing Co. are also sold here. The park even has an on-site brewpub called Dempsey’s House Brews.
  • 80. page 80 Fort Collins, home of Colorado State University, is much more than a college town. The medium- sized city near the Wyoming border recently emerged as the craft beer capital of Colorado. And that’s no small feat. There are more than 100 microbreweries in Colorado, making it the No. 1 state in the nation in terms of microbreweries per capita. In addition to Fort Collins’ dozens of breweries and taprooms— many located within walking distance of one another—the city is also the second home of St. Louis-based Anheuser-Busch. The Fort Collins facility brews Budweiser, Budweiser Light, Busch, Busch Light, Natural Light, Michelob, Michelob Light, Amber Bach, and a variety of seasonal and specialty beers. For the ultimate beer lovers’ weekend getaway, pair Fort Collins breweries with outdoor recreation. Friday 1. New Belgium is the brewery that put Fort Collins on the map, and a fitting start to the weekend. The Fat Tire brand is recognizable across the US and has made New Belgium one of the most successful craft breweries in the country. The tasting room, dubbed The Liquid Center, is open until 6:00 pm and is a jovial place to spend a happy hour, or two. 2. Enjoy dinner inside the Fort Collins Brewing Company at the new Gravity 1020 Modern Tavern, serving its 17 beers on tap. The gastropub specializes in American-style comfort food with a gourmet twist like smoked bacon mac n’ cheese and the Colorado buffalo cheesesteak sandwich. The menu is a creative collaboration between brewmasters and chefs, featuring beer as the marquis ingredient in several dishes like the Rocky Mountain IPA-battered onion rings. 3. Every night is a party at the Sundance Steakhouse and Saloon, Fort Collins’ landmark country-Western bar and restaurant. Live music on Friday nights starts at 9:00 pm, when the large dance floor fills with a mix of locals and college students. Come early for $5 country line-dancing lessons. In the spring and fall, things get wild on Friday and Saturday nights with live bull riding. Saturday 1. The best craft beer towns (and their beers) are fed by pristine river water, and Fort Collins is no exception. The city’s resident river, the Cache La Poudre, is a nationally designated Wild & Scenic River, with minimal commercial development along its banks. The Poudre flows through a deep canyon and serves up ample whitewater, with rapids ranging from class II up to IV-plus. Get in on the action with A Wanderlust Adventure; the reputable outfitter guides morning sessions on the river for beginners and intermediates with their Taste of Whitewater program. May 23, 2013 Beer Lovers’ Weekend Getaway in Fort Collins | Jayme Moye
  • 81. page 81 2. Downtown Fort Collins is known as Old Town and houses the city’s highest concentration of breweries. Take a self-guided walking tour of three standout establishments starting with CooperSmith’s Pub and Brewing, Fort Collins’ longest operating brewery. Coops has cranked out 147 different types of beers since its inception in 1989, and close to 100 are available for tasting. Stick around for lunch at the Pub, serving all the classic favorites, from bangers and mash to chicken pot pie. 3. Walk off your lunch with a ten-minute stroll north to Pateros Creek Brewing Company, Old Town’s newest and most experimental brewery. Pateros’ intimate taproom opens at noon on Saturdays and serves their five standard beers, known as The Legends, which are brewed year-round, alongside their seasonal offerings and one-offs, dubbed The Renegades. Ask if there’s any Outlaw remaining— a highly experimental keg brewed every Thursday and served until it’s gone. 4. Wrap up the walking tour at Equinox Brewing, located two minutes past Coops. Like the name suggests, Equinox’s owners strive to balance the elements that make a great beer. The taproom, open daily at noon, calls to mind a library, with books and board games. Here you’ll find close to 20 beers on tap, a weekly rotating selection, including a firkin— a 10-gallon vessel of beer that has been naturally carbonated and is gravity-fed into a glass, requiring no artificially introduced carbon dioxide. 5. Re-energize at Expresso at Crankenstein, a bike shop that celebrates Fort Collins’ vibrant cycling scene by offering homemade coffee drinks and local craft brews on tap, in addition to being a great place to have your bike tuned up. The local, artsy atmosphere evokes a sense of community, and makes it obvious why so many outdoor adventure-minded folks call FoCo home. You may even catch some live music. 6. Next head to the Odell Brewing Company for an in-depth look at the brewing process. Part kitchen, part lab (part playground), the five-barrel Pilot Brewing System gives brewers the freedom to create and experiment with new beer recipes. The lab is open to the general public and everyone is invited and encouraged to brew. Odell’s taproom serves until 7:00 pm on Saturdays, and always has 12 pilot beers on tap. The last brewery tour departs at 4:00 pm. 7. For dinner, get out of town and into the scenic beauty surrounding Fort Collins at the Mishawaka Amphitheater. Located 24 miles northwest of the city in the heart of the scenic Poudre Canyon, this iconic restaurant, bar, and outdoor music venue is just steps away from the Poudre River. Enjoy dinner on the patio overlooking the river, where you can often watch big-horn sheep grazing on the hillside. Mishawaka offers a gourmet pub-style menu accompanied by local craft beers. Sunday 1. Lounge over a leisurely lunch on the sunny patio at Lucile’s Creole Café. The little yellow house on South Meldrum is a local favorite, serving an eclectic mix of Cajun and comfort foods. You can’t go wrong with fresh- squeezed grapefruit juice and the praline waffle, topped with pecans, fruit, and fresh whipped cream. 2. After taking in Fort Collins’ best craft breweries, it’s time to go big. The Anheuser-Busch Tour Center is located on Busch Drive, just west of Interstate-25 at exit 271. Brewery tours are free and the famous Budweiser Clydesdales, when not on the road, are onsite and available for photos. For a more in-depth experience, there’s a two-hour Brewmaster Tour for $10 that covers the brew house, starting cellar, packaging facility, beechwood-aging cellar, and, of course, tasting room. Also for $10 is a 45-minute “beer school” offered four times a day that introduces the different beer styles, ingredients, and proper pouring techniques, along with a tasting.
  • 82. page 82 Cans of beer will be snapped open in millions of American backyards this Memorial Day weekend, and while brews from the big companies like Anheuser-Busch InBev and Molson Coors will, naturally, be in the hands of many, more and more people are turning to beers from smaller craft brewers. Indeed, craft beer surpassed 6% of the total U.S. beer market in 2012, with sales hitting $10.2 billion, according to the Brewers Association, a trade group that tracks statistics for the brewing industry. Here are the top ten U.S. craft brewing companies, according to the Brewers Association, based on 2012 sales volume. Boston Beer Co. Founded in 1984, the Boston Beer Company, which makes Samuel Adams beers, is the top U.S. craft brewer by sales volume. The Boston, MA-based brewery sold 2.1 million barrels of beer in 2012, according to the Brewers Association. Sierra Nevada Brewing Co. Second on our list is Chico, CA-based Sierra Nevada Brewing Co. which had a sales volume of just over 966,000 last year. New Belgium Brewing Co. Fort Collins, CO-based New Belgium Brewing Company, known for its Flat Tire ale, sold about 765,000 barrels of beer last year. Deschutes Brewery Up next is the Deschutes Brewery, based in Bend, OR. Deschutes’ sales volume was a bit over 255,000 barrels in 2012. Lagunitas Brewing Co. Out in Petaluma, CA lives a brewery by the name of Lagunitas, whose sales volume in 2012 was more than 244,000 barrels of beer. 3. Cap off your weekend in Fort Collins in the great outdoors at Lory State Park, with 26 miles of hiking and biking trails just west of the city. For breathtaking scenery and a hike that’s not overly strenuous, try the 1.7- mile Arthur’s Rock Trail. You’ll traverse both meadow and forest before reaching the Arthur’s Rock summit at 6,780 feet. Linger a while over the jaw-dropping views of the cobalt blue Horsetooth Reservoir and 13,000-foot Rocky Mountain peaks. May 23, 2013 Top 10 U.S. Craft Breweries by Sales Volume | Erik Berte
  • 83. page 83 Bell’s Brewery, Inc. Since selling its first beer in 1985, Bell’s Brewery has grown to be the seventh-largest craft brewer in the U.S. The Galesburg, MI-based company sold more than 216,000 barrels last year. Matt Brewing Co. The maker of the Saranac line of beers, Matt Brewing Co., is based in Utica, NY. It’s sales volume last year was almost 208,000 barrels, putting it at number seven on our list. Harpoon Brewery Another brewery from Boston, Harpoon had sales of 193,000 barrels in 2012. Founded in 1986, the brewery is best known for its Harpoon India Pale Ale. Stone Brewing Co. Number nine on our list is Escondido, CA-based Stone Brewing Company, with its flagship Stone Pale Ale. Stone sold more than 177,000 barrels of beer last year. Brooklyn Brewery Based in Brooklyn, NY, Brooklyn Brewery makes number 10 on our list of the top U.S. craft brewers, selling 176,000 barrels of beer in 2012. Ahh, Summertime in Denver. Sitting outdoors, enjoying a cold beer in the warm weather, and looking at the beautiful scenery until the beautiful scenery tells you to stop staring at her butt. To help you maximize your beer-drinking potential this Summer, we’ve surveyed five beer experts based in this fine state to learn about their top Summer brews. Jonathan Shikes, Westword Beer Man Upslope Belgian Style Pale Ale (Belgian Pale Ale, 7.5%) Jonathan says: “When I think of Colorado in Summer, I think of canned beers, because you can grab a few and toss them in the cooler wherever you go. Then, once you crush the contents, you crush the cans.” Dry Dock Apricot Blonde (Fruit Beer, 5.3%) Jonathan says: “It has a lighter mouthfeel and full, bright Summery flavors for hot days.” May 27, 2013 Summer suds from beery studs | Lee Breslouer
  • 84. page 84 Dave Butler, Fermentedly Challenged Crabtree Brewing Company’s Berliner Weisse (Berliner Weissbier, 4.3%) Dave says: “One of my go-to beer styles for the Summer is a Berliner Weisse, and there are a couple of local examples that I enjoy. Back in 2011, they won a Gold medal for this beer at the Great American Beer Festival. It’s light, refreshing, with a distinctive sour tartness that Berliner Weisses are known for.” Avery’s White Rascal (Witbier, 5.6%) Dave says: “My other Summer go-to style is a Belgian Wheat or Wit. It’s a lower ABV, sessionable Belgian wheat beer that even comes in cans so you can port them to places a bottle can’t go. It’s light, sometimes fruity, spicy with a bit of funk from the yeast.” Patrick Crawford, Brewer/Co-Owner - Denver Beer Co. New Belgium Rolle Bolle (Belgian Pale Ale, 5.5%) Patrick says: “I had one of these the other day. What a fun beer -- hints of crazy fruits, subtle hops and still a seasonable ale.” Cannonball Creek Solid Gold Belgian Golden (Belgian Strong Ale, 7.2%) Patrick says: “A great beer for sipping on a Summer evening. Bold flavors with a nice malty backbone this guy would go great with turkey burgers on the grill.” Billy Broas, BillyBrew.com, Founder of @HomebrewAcademy Prost Pils, Prost Brewing Company (German Pilsener, 5.2%) Billy says: “Mass-market American ‘pilsners’ bill themselves as crisp and refreshing, attributes I look for in a good Summer beer. What they are missing, however, is that all-important third component -- flavor. Prost Pils has no such deficiencies. It’ll cool you off and satisfy your taste buds with its spicy German hops and rich pilsner malt. This beer shows that there is hope for American-made pilsners after all.” Funkwerks Saison (Saison, 6.8%) Billy says: “This brewery lives and breathes saisons, so do you really think their flagship beer, fittingly named ‘Saison’, would disappoint? Well, it doesn’t, and it’s the perfect Summer beer. It’s fruity, peppery, and bone- dry. At 6.8% ABV, the beer is getting up there, but it stays in that drinkable range for multiple pints.” Eric Gorski, Denver Post Avery Brewing 3.5 Percent Pale Ale (Pale Ale, 3.5%) Eric says: “This flavorful pale that clocks in with a supermarket-level alcohol content marks a real shift for the Boulder brewery known for high-octane beers. So far it’s only been available at festivals, the taproom and other select locations. But Avery is planning wider distribution this Summer and plans to put it in cans, too - the perfect Summer container. “ Breckenridge SummerCab Ride (American Pale Wheat Ale, 4.5%) Eric says: “This is a rarity worth seeking out. Breckenridge takes its SummerBright golden ale and ages it in cabernet wine barrels for a crisp, clean, cloudy Summer treat. Easy drinking at just 4.5 percent ABV. Last year, Breckenridge released just 264 hand-numbered 750ml cork-and-cage bottles in August and sold them exclusively at its Kalamath Street brewery in Denver.”
  • 85. page 85 May 30, 2013 Six things to do in the D.C. area on the weekend of May 31-June 2 The weekend’s best in nightlife, music and art. For even more, check out Nightlife Agenda. Saturday: New Belgium Brewing sponsors Tour De Fat, a day-long festival of cycling, which begins at 11 a.m. with a parade of costumed riders on decorated bikes. The rest of the day features music, vaudeville performers, bike contests (including the “slow ride” race), beer tastings for adults and games for peddle-pushers of all ages. If the day makes you fall in love with the two-wheeled lifestyle, one attendee will have the opportunity to trade the family car for a $2,500 gift certificate to a local bike shop. Saturday: The true story of the Sierra Leone Refugee All-Stars is so incredible that it could be a movie - if it weren’t already. The musicians met in refugee camps after war drove them from Freetown, Sierra Leone. They formed a band to entertain their fellow refugees, became the subject of an award-winning documentary and, when the war ended, began recording an infectious mix of highlife, soukouss, reggae and soul. Their newest album, “Radio Salone,” is as joyful as ever; dance to the band’s songs at Artisphere this weekend. Saturday: One reason kids love the Imagination Bethesda event so much? It’s one of the few times they’re allowed to play in the street. Norfolk and Auburn avenues in downtown Bethesda become a tent playground, with hands-on crafting and painting activities, music and dance performances and treats from Haagen-Dazs, Smoothie King and more. Saturday-Sunday: Washington is awash in historical knowledge thanks to our city’s abundance of free museums. And although the Smithsonian is a fantastic resource, let’s not overlook the Dupont Kalorama Museums Consortium, nine off-the-Mall museums that are worth the price of admission year-round and especially during the Dupont Kalorama Museum Walk Weekend, when they’re free. Visit the Phillips Collection, the Textile Museum, the Woodrow Wilson House and others on Saturday from 10 a.m. to 4 p.m. and on Sunday from 1 to 5 p.m. Saturday-Sunday: Food and wine in the Virginia countryside always makes for a fine weekend outing, and the 32nd annual Vintage Virginia wine festival is no exception. Forty wineries from the commonwealth will pour samples alongside cooking demonstrations, entertainment and a gauntlet of D.C. food trucks on Saturday from 11 a.m. to 6 p.m. and Sunday from 11 a.m. to 5 p.m. Don’t want to drive? Round-trip shuttle service between Bull Run Regional Park and the Vienna Metro station for $33.
  • 86. page 86 Sunday: We’re a little more than a year away from the start of the 2014 World Cup, and the team that hopes to represent the United States in Brazil is beginning to take shape. Stalwarts Michael Bradley and Clint Dempsey lead the U.S. National Team into Sunday’s friendly match against an elite German team that will bring a squad of established international players, including Lukas Podolski and Miroslav Klose, to RFK Stadium. Kickoff for the U.S. National Soccer Team vs. Germany is at 2:30 p.m. Both teams will hold free public training sessions Saturday, with Germany on the field at 11:30 a.m. and the U.S. at 3 p.m. It seems every company these days is “going green.” Looking at the store shelf, it’s increasingly difficult to separate the truly good businesses from those with just good marketing. Who do you trust? That’s why B Lab, a nonprofit, has created the ultimate list of “green” businesses to help. The B Corp Best for the Environment List recognizes those companies creating the most positive environmental impact, as determined by the B Impact Report, a comprehensive and transparent assessment used by more than 8,000 businesses to measure their impact on their workers, community, and the environment. Some winners you may know (Method, Patagonia, New Belgium Brewery, and Seventh Generation), others may be new (GoLite, Clean Currents, Preserve, and Ambiente), but each of these companies is using business to create a better world. The Best for the Environment honorees aren’t just creating catchy ads—they are actually measuring and improving their performance. For these companies, creating a healthier planet is just business as usual, with practices ranging from recycling programs to regular energy audits to the use of LEED facilities. Midsize Businesses: CO2 Bambu - CO2 Bambu designs, manufactures and assembles ecologically sound structures for homes, schools, and clinics. GoLite - GoLite is a global manufacturer of high performance, responsible apparel and equipment designed specifically for outdoor athletes. Hessnatur - Hessnatur is a clothing company that designs pure and natural apparel, with a goal to be 100% organic. IceStone - IceStone manufactures the world’s safest and most sustainable recycled glass and concrete countertops, vanities, desktops, and more. Method Products, Inc. - Method Products produces nontoxic, biodegradable natural cleaning supplies with a focus on minimalist product design. May 30, 2013 Best Businesses for the Planet? See Who Tops B Lab’s List
  • 87. page 87 Namasté Solar - Namasté Solar is an employee-owned cooperative which provides PV design, engineering, installation, maintenance, and consulting services to residential, commercial, builder, non-profit, and government customers throughout the U.S. New Belgium Brewing Co, Inc. - New Belgium Brewing Co. is a 100% employee-owned brewer of fine Belgian- inspired ales. Patagonia, Inc. - Patagonia clothing company is a designer of outdoor clothing and gear with the mission to build the best product, cause no unnecessary harm and use business to inspire and implement solutions to the environmental crisis. Seventh Generation - Seventh Generation is a leading brand of household and personal care products that help protect human health and the environment. Southern Energy Management - Southern Energy Management is a North Carolina-based sustainable energy company offering energy efficiency, green building and turn-key solar services for homeowners, builders, companies, government and military clients across the Southeast and Mid-Atlantic. Sungevity - Sungevity is a leading web-based sales company making it easy and affordable for homeowners to go solar. Vidrios Marte - Vidrios Marte is the largest insulated glass manufacturer in Mexico. May 31, 2013 East Coast “Tour de Fat” Stops in D.C. Saturday The East Coast’s largest, and possibly craziest, bike parade-music and arts festival stops in DC tomorrow. Full video available on the DVD at the back of this clipbook.
  • 88. June 2013
  • 89. page 89 June 1, 2013 The 20 Best Beer Towns In America | Thomas Berg Craft beer in America is more popular than ever. Today’s drinkers become more educated by the day, and the breadth of choices available to them has never been so extensive. This is great for beer lovers, and beneficial on the supply side as well, as a high-quality product created by friendly, local brewers gets consumers to open their wallets a little wider. It’s no longer uncommon for enthusiasts to plan a brewery visit into their vacation. In fact, the opposite is trending: Plenty of people I know actually plan their vacations around a great beer destination. Remote, highly respected breweries such as Russian River (Santa Rosa, CA) and Hill Farmstead (Greensboro, VT) are regularly hit up by this crowd. Here are 20 recommended cities to visit on your beer-based travels (listed in no particular order). Fort Collins, CO • Chances are you already know about New Belgium Brewing and their diverse selection of beers. You might not know they were one of the first sour programs in the US, though, so stop by for a tour and a sample or three. • Oskar Blues led the charge to promote canning in the beer industry. • Left Hand Brewing’s popular Milk Stout gained them notoriety, and a visit to their home base will prove they aren’t a one-trick pony.
  • 90. page 90 June 1, 2013 The naked appeal of bikes | Jennifer Graham THE WORLDWIDE Naked Bike Ride will soon be upon us, proving once again that there’s no cause so noble that extremists can’t muck it up, recklessly tarnishing the cause they wish to promote. The event, which began nine years ago in Spain and has spread around the world, is a roguish shadow of the Critical Mass group bike rides. It’s supposed to draw attention to the positives of bicycling while protesting the negatives, such as “indecent exposure to carbon emissions.” But with it rides a troubling peloton of questions. For instance, is there any sport less conducive to nudity? Will our dependence on foreign oil really be lessened by a raucous horde of body-painted cyclists pedaling through Boston, ironically complaining about their vulnerability on city streets? How will such an event entice normal people — and yes, let’s define “normal” as people who do not roam Newbury Street naked — to abandon their cars for bikes? The answer to the latter, of course: It won’t. Boston’s naked ride will be on June 29, beginning at the bandstand on the Common — though, blessedly, not until 10 p.m. Previous events here have drawn riders numbering in the dozens, unlike the thousands expected this Saturday in Portland, Ore., at what’s usually the nation’s biggest event. “I love riding my bike naked,” says a past participant in a documentary on that event — unwittingly revealing that it’s less earnest activism than a hedonistic good time. In an attempt to add culture to the night’s proceedings, the Portland Art Museum has scheduled an exhibit on bicycles to coincide with Saturday’s ride. To see “Cyclepedia,” visitors will pay $1 per item of clothing they’re wearing. If you’re wearing nothing, you get in free. Museum officials “get it,” ride organizer Meghan Sinnott said to The Oregonian, as a museum spokeswoman gushed about the human body as art. Let’s hope the Boston Museum of Fine Arts doesn’t get it. Isabella Stewart Gardner, please nurture your inner prude. If you want to promote cycling, both as a sport and as a lifestyle, put on some clothes — even Lycra ones, if you insist — and take a trip to the Minuteman Bikeway.
  • 91. page 91 Ten miles of bliss meander from Bedford to Cambridge, and cyclists, skaters, runners, and walkers share the oft-crowded path with no hint of road rage. Cycling here is not a political statement, but an escape from the need for making one. (Although, if they must, liberals can wave gaily at creeping SUVs as they ride over the Mass. Pike, and conservatives can chortle as they cruise past the empty electric-car chargers adjacent to the bikeway in Lexington.) In the breezy calm of the Minuteman Bikeway, cars seem a rude, noisy relic of the past — like Paul Revere’s horse, necessary but a long time ago. The level asphalt makes for an effortless ride, even if you’re out of shape. Sure, Massachusetts is covered with snow for a third of the year, but for that, we now have “fat bikes,” bicycles with oversized tires that defy winter. And with fat bikes comes a far more interesting and family-friendly event, the Tour de Fat. The Tour de Fat is sponsored by a beer company, and so it, too, entices the frat-party crowd with “beer, bikes, and bemusement.” But at least they’re wearing clothes, and they have a police escort and a parade “in celebration of the bike.” Plus, one person in each city is chosen to be a bike ambassador of sorts, and gets a free bike in exchange for living car-free for a year. Regrettably, Boston is not yet part of the tour. Maybe we should be, since we actually get measurable snow here, unlike Atlanta and San Diego. Then again, all we really need to do to promote bicycling is to get people on bikes and give them safe and lovely places in which to ride them. The bicycle itself — with its exhilarating pairing of speed and wind, and the faint whiff of youth that surrounds it — is the lure, and no tawdry gimmicks are needed. This is the genius of Boston’s bike-share program, and New York’s, too, once the bureaucratic chains are untangled. There’s a naked appeal in cycling that transcends the dismaying antics of zealots. Even when encumbered by clothes. June 2, 2013 Foodie and the Beast A local radio show featured information on Tour de Fat’s Washingtn D.C. stop in its 11 a.m. broadcast. Full audio available on the DVD at the back of this clipbook.
  • 92. page 92 Even though Seasonal Affective Disorder sounds like gimmicky nonsense, think about how much better your mood is when summer finally rolls around. You’re still going to work every day, but somehow, your outlook seems brighter. You’re more cheerful. You answer questions in full sentences rather than in grunts and groans. Summer has gotten to you, and all you want to do is frolic outside! That’s why picnics are so fantastic. Go to a park, lay out a blanket, eat and drink 10,000 calories, and RELAX all day long. You will wear sunglasses. Maybe you will throw a frisbee. You will strive to be the person you become when you are at picnics. Here are our suggestions for what to pack in your picnic basket, whether you’re aiming to go all-American or fancy European. 1. Rolle Bolle Ale (New Belgium Brewing): What is the most important element of any successful picnic? Friends and sunny weather, you say? Yeah, I guess, but I was going to say “beer.” Pack a cooler full of this seasonal Rolle Bolle Ale to get the party going. It’s light, refreshing, and brewed specifically to be enjoyed with your toes in the grass. 2. Handy Corn ($9.99, Rick’s Picks): A lot of people (men, mostly) would say that the meat that you’re having is the star attraction of any picnic or BBQ. Not so—the star attraction (behind the beer, of course) is condiments. Make sure you have ketchup and mustard on-hand so you don’t get any flack from the traditionalists, but you can definitely ALSO bring other elements that will jazz things up, like this handmade, spicy corn relish. 3. Sweet Leaf Lemonade Tea (Sweet Leaf Iced Teas): What says summer more than a cool glass of lemonade or iced tea? A cool glass of lemonade iced tea, obviously. Make sure there’s room in the cooler for Sweet Leaf’s organic Lemonade Tea, which combines summer’s best drinks. Switch off between beer and this drink. It’s what your mom would want you to do. 4. McClure’s Crinkle Cut Potato Chips (McClure’s Pickles): Potato chips have been a picnic staple since the dawn of time, but Lay’s are the chips of your childhood. You have more discerning taste now that you’ve left home and become a snob (according to all of your cousins). That’s why these chips from McClure’s—a popular company known for its artisanal pickles—are right up your alley. June 3, 2013 What to Pack in Your Picnic Basket | Amanda Waas
  • 93. page 93 Available in garlic dill or spicy pickle, they will be the perfect addition to your haughty picnic. 5. Sunny Bang Private Label Hot Sauce ($12.95): One of the great American male traditions is men showing off their manliness by seeing who can down the most of the spiciest hot sauce. You’ve seen this ritual played out over and over again. The victorious person celebrates by cooling off his mouth with approximately 400 beers… though he probably won’t be celebrating in 10 years when he has to eat a roll of Tums just to eat a slice of pizza, but WHATEVER. Sunny Bang Private Label is the perfect hot sauce to play out this tradition. It’s also a tasty condiment to add to the mix (see #2). 1. French Connection (Murray’s Cheese): If there’s any nationality that knows how to lounge around with a bottle of wine and a big hunk of cheese, it’s the French. They have got that DOWN PAT. That’s why quickly-thrown-together picnic baskets tend to lean towards the classic French combo of cheese, bread, and wine. If you want someone to do the work for you, order up Murray’s Cheese French Connection platter, which contains TWO POUNDS of French cheese, crackers, and cherry jam, essentially acting as a picnic basket in and of itself. 2. Tin Mustard ($7): Any picnic sandwich can be elevated with mustard, but you KNOW that busting out a bottle of French’s yellow mustard would get you laughed out of Europe. Instead, opt for the classic grain mustard that has a nice bite to it and is fantastic with cheese and on sandwiches. 3. Creminelli Fine Meats: The perfect compliment to cheese (aside from wine), is of course, fancy meats. The art of charcuterie is perfect to practice at picnics, because the thinly-sliced meats hold-up well when thrown into a bag or basket and need minimal refrigeration. 4. French Champagne ($55, Henri’s Reserve): A nice white wine is perfect for picnics, and if you don’t want to carry around a big, heavy bottle, you should look into Bandit Wines, which are essentially highly portable adult juiceboxes filled with wine. BUT, if you’re trying to be classy about things, you need to bring a bottle. It’s romantic. It’s classic. It’s going to get you tipsy. 5. Vadouvan Mayo ($7, Empire Mayonnaise): Potato salads are an American picnic staple, but you can add a bit of European flair to your version by using the Vadouvan French mayo from Empire Mayonnaise. You can’t beat the flavor, and your aunt will be jealous that her famous potato salad has been dethroned. 6. American Vintage Wine Biscuits: When you’re having cheese, it is incredibly important to have a good cracker to serve as the vehicle for the cheese, meat, and assorted condiments to get into your mouth. Forget the Ritz and the Triscuits. They’re not what you should be using for your European picnic. Instead, you should be packing these Vintage Wine Biscuits, made with 100% real wine. They are 100% delicious and 100% addicting, coming in flavors like Red Wine & Black Pepper and White Wine, Shallots & Cayenne.
  • 94. page 94 Beer, in a can? Well, yeah. It chills faster. It’s lighter, greener, and it doesn’t break. And that canned taste? A thing of the past. Cans are lined now. Sierra Nevada Torpedo, in fact, tastes better in a can. Really. So, after weeks and weeks of product test, what’s the best beer in a can? You got me. My taste is different from yours, I’m sure. And there are more than 1,000 to try. Brooklyn Summer Ale, 5% ABV Brooklyn is downright mainstream on a list of craft brews. They deserve to be. They were founded way back in 1988, when barely anyone talked about microbrews. Most of their beers veer toward traditional, not fanciful, which is just fine. Tradition has a place. Taste: Summer Ale isn’t as light-bodied as Brooklyn’s Pennant, so there’s a little bit of hop fruit, some citrus, some banana, and a very even malt creaminess to go with the overall acidic, cider quality. If there’s a twin to Summer Ale, even though it’s not an ale, it’s Upslope’s Craft Lager. EvilTwin Hipster Ale, 5.5% ABV Brooklyn’s EvilTwin is happily self-mocking. A plaid can?! EvilTwin is a massively clever brewer (their website attests to creativity in presentation, not just brewing mastery) and one that contracts on special editions with other craft breweries worldwide. Luckily Hipster, brewed by Westbrook Brewing in South Carolina, is a little less exclusive. Taste: Hoppy, but not tongue-torturing bitter. It’s a pale ale, not an IPA, with a bunch of piney flavor and a smoothy, malty-creamy finish. Like Upslope’s Craft Lager, this is a killer barbecue brew, but for folks who dig their ales on the hoppier side. Goose Island Urban Wheat 312, 4.2% ABV Goose Island started life as a brewpub in the 1980s, when their native Chicago was a very boring beer town. Now they’re one of the most widely acclaimed microbrewers in the nation. If you don’t know their beers, find them. Like 21st Amendment this is one of the best craft makers in the land. Taste: It’s fun to read the beer forums dogging this beer; folks are expecting a very traditional wheat beer to have hops or a backbone…Not gonna happen. This is very much like a traditional yeasty weissbrau, unfiltered and cloudy, with some lemony notes and mostly just refreshing goodness straight through. There are darker, and even smoked wheat beers. This isn’t one of them. Have you ever been to Chicago in August? That’s why they make 312. June 4, 2013 The AJ List: The 10 Best Beers in Cans | Michael Frank
  • 95. page 95 Guinness Draught Stout, 5% ABV It is absolute sacrilege to include a commercial beer like Guinness on this list — it might as well be Hamm’s, right? Well, no. In a world with nothing but shades of gray sometimes a decent commercial beer stands out. Also, when you’re shopping in a gas station, who knows, they might have Guinness in a can. Taste: If you don’t like dark beers you won’t like Guinness’s tannic, toasty flavor, but if you’re open minded don’t associate “stout” with bitter. This is one of the creamiest, smoothest stouts on the planet, and it’s why after a quarter of a millennium the Irish brew is more popular than ever. New Belgium Ranger IPA 6.5% ABV, and Shift Pale Lager, 5% ABV Colorado’s New Belgium is huge among mountain bikers thanks to Fat Tire. It should be huge among anyone who loves the outdoors for all the green initiatives the company has been behind. Purely on the brewing front, the Fort Collins facility has a super clever system for cleaning wastewater that recaptures the off-gassed methane, a byproduct of making beer, which is then used to fire the facility’s electrical generator. Taste: Ranger IPA is a heck of a lot like Sierra Nevada’s Torpedo; lots of fruity hops come first, and there’s some bitterness, but this isn’t a hop bomb. There’s a bunch of citrus, too, and a very smooth finish, which is very malty and cuts the bitterness of the hops. Shift is subtler, as you’d guess, with just a little hop bite, some tartness, too, which is refreshing and lingers along with a barely present sweetness, nearly like a wheat beer. Oskar Blues Ten Fiddy, 10.5% ABV You know Oskar from Dale’s Pale Ale. The Lyons, Colorado, outfit was a pioneer for good beer in cans way back in 1999, but they’ve also been continual sponsors of lots of good causes, mostly around mountain bikes, mostly in Colorado, but they also have a brewery in Brevard, N.C., which just so happens to be on the cusp of Pisgah National Forest. Big surprise, that’s where to find some of the best singletrack on the planet. Taste: This ain’t a can of silk-and-cream Guinness. With Ten Fiddy your mouth gets walloped with chocolate, and then there’s a bunch of strong coffee and burnt toffee jamming in the room right after. There’s enough bitter to go with all the candy, and a signature stout smooth back end. It’s an amazingly complex beer, but note the high alcohol content. One will likely do ya. Sierra Nevada Summerfest, 5% ABV Sierra Nevada was microbrewing when the folks at most of these other breweries were still drinking mama’s milk. And they’re also at the forefront of being ecologically bent. Solar panels on the roof of their Northern California facility create electricity; fuel cells recapture spent heat to recycle energy; trucks that ship hops from eastern Washington State are loaded with beer to distribute on the round- trip. It’s a good story, and like craft brewing, one that would be good to see emulated among all smaller breweries. Taste: Summerfest is a Czech-style lager with a bunch of floral notes as well as almost cider fruit quality and a very dry finish. As “Bohemian” as any American beer could get in style, and by that we’re giving props for tradition, not talking about a ragamuffin in dreds. Sixpoint 3Beans, 10% ABV Another Brooklyn brewer and like EvilTwin these guys go their own way. Sometimes that just means strange and sometimes it means something incredible, like 3Beans.
  • 96. page 96 Taste: The thin, ten-ounce can should tell you this will be different. It looks like a canned coffee…And it nearly tastes like one, too. This is a dessert beer, kind of like a coffee porter, but it’s aged in oak (think cabernet) so there’s this massive vanilla hit that lingers. If you love stouts, or porters, and coffee, this is one mighty amusing and tasty beer, and one to savor. Take a long time. The stuff’s expensive and strong, so there’s no rush. 21st Amendment Hell or High Watermelon, 4.9% ABV During our campfire tasting one of the crew said, “I was expecting to hate that..but it’s really good!” Which is pretty much the deal with everything the San Francisco brewer does; they throw a lot of curve balls but every one hits. Chris George at NYC’s The Beer Table, a connoisseur beer shop hole-in-the-wall in Grand Central that’s affiliated with a restaurant in Brooklyn, says some of their beers are “As hard to keep in stock as gold dust.” Taste: Don’t expect Jolly Rancher cloying from a can of HoHW. This is a wheat beer that gets a secondary fermentation with watermelon. The fruit is super subtle, not like a lambic. And, yeah, this is the beer to pour after a whole day on the trail, as cold as you can make it. It’s light, but not tasteless, and crisp and dry as a tart apple. Upslope Craft Lager, 4.8% ABV One percent of revenue from the Craft Lager goes toward protecting Colorado rivers through Colorado Trout Unlimited. Also, Boulder-based Upslope has a cool eco story, importing some hops from Patagonia, where the farmland might otherwise be converted to heavy industry. Taste: This is your BBQ beer. Your post lawn-mown-reward brew. Alcohol content of Craft Lager is a bit lower, for those of us who’d rather not get tanked. It’s meant to be lighter (it’s a lager), and has just a little bit of fruit, a hint of hop at the end. It’s how “American” beer probably tasted a century ago. June 5, 2013 The 15 Best Beers for the Summer Heat | Evan Benn New Belgium Rolle Bolle I like when a beer’s ingredient list leads me to Wikipedia, and that’s where I headed after seeing that New Belgium’s new Rolle Bolle is brewed with monk fruit and soursop. The former is a Chinese plant with a bitter rind and flesh 300 times sweeter than white sugar. The latter is a spiky fruit from Mexico with a sweet-sour citrus flavor. New Belgium has rolled the two into a light summer ale with intriguing notes of white wine, pineapple and lemon. Drink with: roast pork.
  • 97. page 97 June 13, 2013 Adventure Adviser Q: Hiking and Drinking: Northern Colorado I like to celebrate post-trail with a few high- quality adult beverages. Where would you recommend for an avid hiker who’s also a beer nut, a wine lover, and a liquor snob? A: If craft beer has a spiritual home in North America, Colorado could make a convincing claim for the title. The state has close to 150 breweries, and one of the highest per capita brewery-to-resident ratios in the country. If you’re looking for a place to start, New Belgium, in Fort Collins, has long been the face of the American craft beer movement, thanks to its ubiquitous Fat Tire brew and its groundbreaking efforts at sustainability and progressive employment practices. The brewery is open from 10 a.m. to 6 p.m., and offers free tours (make your reservation as early as possible). In nearby Rocky Mountain National Park, adventurous hikers can tackle their first fourteener by hiking the Keyhole Route, a 15-mile round-trip scramble of a trail up Long’s Peak. Hikers looking for a more mellow walk will enjoy the three-and-a-half-mile jaunt to Cascade Falls from the North Inlet trailhead.
  • 98. page 98 Feeling guilty about knocking a few back? It might be time to stop the guilt! Moderate beer consumption has been shown to help protect against heart disease and lower the risk of hypertension. (Just remember, we’re talking moderate consumption, not all-night err-night affairs.) As it turns out, all beers are not created equal, so grabbing whichever tallboy is on special this week doesn’t guarantee health benefits. Here, we’ve rounded up the beers most likely to bring a health punch to the party. A-head of the game — The need-to-know Many of beer’s benefits stem from natural antioxidants, called phenols, which are found in beer, wine, and many foods, such as brightly-colored fruits (think apples, oranges, and cranberries). Ales typically have one of the highest phenol concentrations, meaning they also pack more heart-protecting powers than other beer varieties. While phenols do provide some health benefits, slamming a keg won’t offer much more than a killer hangover. Stick with moderate alcohol consumption(one drink per day for women, and up to two for men)to get the health benefits without feeling down the next day. Of course, phenol content isn’t the only factor to take into consideration when choosing a cold brew. To help you make healthier choices while out on the town, we’ve created a list of our 10 favorite healthier beers, including some old-time favorites and some interesting blends. (And don’t worry — we’ve got our gluten-free friends covered, too!) 1. Yuengling Light Lager: Looking for a full-flavor lager that’s still light on calories? Search no further. Yuengling managed to combine the health benefits of a lager with a lower carb count. At only 99 calories, this is a solid selection for a healthier classic brew. Type: Lager Alcohol Content: 3.8% Calories: 99 Carbs: 9 grams 2. New Planet 3R Raspberry Ale: This newer brew skips the gluten and uses sorghum, corn, and raspberry puree malt to create a not-too-sweet, fruity brew with extra antioxidants (from the berries). June 28, 2013 10 healthier beers (and how to choose one) | Jeremey DuVall
  • 99. page 99 Perfect for those looking to enjoy themselves while avoiding gluten. Bonus: New Planet donates a portion of sales from this beer to Colorado-based non-profits using the 3R philosophy — reduce, reuse, recycle. Type: Ale Alcohol Content: 5% Calories: 160 Carbs: 17 grams 3. Abita Purple Haze: Don’t enjoy the bitter taste of beer but still want to reap the heart-health benefits? Have no fear! Abita infused this brew with real raspberries to deliver a fruity aroma and a sweet taste. The berries pack an antioxidant punch and give the beer its namesake purplish hue. Type: Lager Alcohol Content: 4.2% Calories: 145 Carbs: 11 grams 4. Left Hand Good Juju: Complete with a hint of fresh ginger (one of our favorite superfoods!),this unique ale combines unique herbs and spices to bring out a full flavor. This lighter-bodied brew is perfect for those that want full flavor without sacrificing their waistline. Type: Ale Alcohol Content: 4.5% Calories: 131 Carbs: 12.1 grams 5. Guinness Draught: This dark Irish blend — famous for quenching thirsts on St. Patty’s day — is a classic beverage with a creamy, decadent flavor and a sneakily healthy twist! Packed with phenols, this super-dark staple brings the taste and feel of a stout with fewer carbohydrates and calories. Type: Stout Alcohol Content: 4% Calories: 126 Carbs: 10 grams 6. Sam Adam’s Light Lager: Creating a light beer that still stands up to the Sam Adam’s taste was no easy task. Brewers stuck to the basics and invented a lighter calorie beer that didn’t sacrifice flavor, making this beer perfect for those looking to stay health-conscious without skimping on taste. Type: Lager Alcohol Content: 4% Calories: 119 Carbs: 9.7 grams 7. New Belgium Blue Paddle: This brew packs the hops without expanding the waistline, since it’s relatively light in calories. Complete with a fruity, herbal aroma and a slightly bitter finish, this beer delivers a healthy wallop! Type: Pilsner (Lager) Alcohol Content: 4.8% Calories: 145 Carbs: 14 grams 8. Full Sail Session Lager: This full-bodied, old-school brew is a far cry from bland mass-produced lagers. With a positively measly calorie count and plenty of flavor, this classic beer is perfect for any summer gathering or meal. Plus, it comes in adorable “stubby” bottles with sweet retro labels. What’s not to love? Type: Lager Alcohol Content: 5.1% Calories: 135 Carbs: 10 grams 9. Butte Creek Organic India Pale Ale: Looking for an organic pale ale that is made free of potentially hazardous pesticides and chemical fertilizers but still tastes great? Look no further! Butte Creek has managed just that with this Indian pale ale. Type: India Pale Ale Alcohol Content: 6.4% Calories: 201 (22 oz.) Carbs: 1.9 grams 10.Sierra Nevada Pale Ale: Combining a heap of hops with slight hints of orange blossom is no small task. Sierra Nevada pulls it off with this award-winning brew. Type: Pale Ale Alcohol Content: 5.6% Calories: 175 Carbs: 14.1 grams *Note: All nutrition facts are based on a 12-ounce serving unless otherwise noted.
  • 100. page 100 New Belgium Brewing Company, maker of the Fat Tire beer, is searching for a Chicagoan willing to ditch their car for a year in favor of a bike. The Car-for-Bike Swap is part of New Belgium’s Tour de Fat, a 12-city tour of “dressing freaky, riding bikes, listening to bands and drinking beer.” Tour de Fat will be celebrated in Chicago on Saturday, July 13 in Palmer Square. During the festivities, one Car-for-Bike Swapper pledges to live car-free for a year in exchange for a $2,250 credit toward a commuter bike. To apply to live this car-free lifestyle, or to learn more about the day’s events, click here. June 20, 2013 New Belgium Beer looking for Chicagoan to swap car for bike | Kara Spak June 21, 2013 Give ’em Fat Tire | Arielle Stevenson Sometimes you forget just how far south Florida is compared to the rest of the United States. I grew up inside this strange Florida bubble; unaware of how geographically far I was from my fellow American neighbors. I suppose it’s like being raised in a cult. Suddenly you notice that the other kids get to see Disney movies (or the laundry list of bands that refuse to come to Florida because it’s “inconvenient”) while you’re stuck with whatever the rest of the cult is watching.
  • 101. page 101 This distance between Florida and the rest of the country hit me hard thanks to a beer: New Belgium’s Fat Tire. On our inaugural trip to visit Mr. Doom’s father and siblings in Georgia, I found myself of age and thirsty for legal craft brews. Doom’s Daddy took the gang on a day trip to the strange manufactured German-styled mountain village of Helen, just a couple hours outside of Atlanta. It’s supposed to look like a Bavarian village in the Alps, with Helen standing in for Bavaria, and the Appalachians for the Alps. Also add some tourist-centric spots, a few pretzels and pints, and a tubing run on the Chattahoochee River for good measure. While the wannabe-German bratwurst and Party City waitress costumes failed to impress, it was a pint of New Belgium Fat Tire that mesmerized me. Then I discovered that this new sensation wasn’t available in the Sunshine State. (The same went for Sweetwater Brewing Company at the time, though that error has since been corrected.) We cleared out the Fat Tire bombers at a convenience store on our way back to Florida and promised to drink them sparingly — which didn’t happen. What it really comes down to is this: I don’t like being told what I can and cannot do. So now, every time we visit Georgia, I stock up on Fat Tire like a crazed Black Friday Wal-Mart shopper, promising myself that this time I will ration out the bottles sparingly. We do the same thing with Utz chips when we visit D.C., but the “oh, what the hell” cravings always win. The chips don’t make it past Virginia, and the Fat Tire doesn’t last more than a week — usually because I want my Florida friends to try this beer that I never shut up about. And then there’s the law prohibiting the sale of alcohol on Sundays in Georgia, which never fails to bite me in the ass. More than once I’ve walked up to the display of my precious Fat Tire after traveling hundreds of miles only to find the coolers chained shut. My obsession requires a lot of time, planning, driving, and money to maintain. But I needn’t lament my precious any longer because New Belgium has announced they are finally beginning distribution in Florida at the end of July. “We take a measured approach to growth and didn’t want to overextend ourselves,” said New Belgium’s media man Bryan Simpson. “We went outward from Colorado one state at time, so it took us a while to get to a big and populous state like Florida. … This is our 32nd state of distribution, so we’re definitely not national yet,” he says. Simpson says New Belgium recently added 70,000 extra barrels of capacity, allowing them to brew more beer and reach more states like Florida. “Anecdotally, Florida has been calling the longest and asking the loudest,” Simpson says. I concur. Distribution of 22-ounce “bombers” begins July 29, with draft and 12-ounce bottles to follow a few months later. New Belgium will produce their beers closer to the Sunshine State as well, with construction now underway of an Asheville brewery slated to open in 2015.
  • 102. July 2013
  • 103. page 103 July 1, 2013 Beer tables: Under the Sun | Sarah L. Stewart The patriarch of Under the Sun greets guests before they even open the door, his comforting wood-smoke cologne wafting into the parking lot. “His name is Woody,” smiles executive kitchen manager Annabelle Forrestal. “He likes oak.” Weighing more than a ton, the barrel-shaped oven presides over a bright, elegant dining room, putting his wood-fired stamp on nearly every dish served at this latest addition to the Mountain Sun family of brewpubs in Boulder, Colo. Pork chops, chicken and mussels take a turn in Woody’s 1,000-degree depths; portobellos, sweet potatoes, cauliflower and beets pass through his fiery door before appearing on salads and sandwiches. Woody even bakes the house oatmeal-chocolate chip cookie. Though the oven is the driving concept behind the 98-seat restaurant that opened early this year, he’s not the only star of its menu: The offerings also draw on ales from the restaurant’s three sister brewpubs, which only pour within the Mountain Sun family. “When we cook with our beer, it allows us to cook things you can’t get anywhere else,” says managing partner Tim McMurray. The beers (some brewed as nearby as Southern Sun Pub & Brewery, directly upstairs) appear in about a third of the dishes, from fried Brussels sprouts battered in malty Annapurna Amber to a saison-infused buffalo chili. The bar also features 21 Mountain Sun taps, like the crisp 5%-ABV Big Krane Kolsch and creamy, nitro-poured Java Porter, plus 10 guest taps that rotate through a Colorado-centric lineup including Avery, New Belgium and Funkwerks. Aesthetically, Under the Sun’s stylishly lit, hardwood interior and Euro-style, open-air front seating area channel a rustic-chic vibe far different from its funky sisters. But Forrestal and McMurray insist that it’s still casually come-as-you-are. “It seems a little classier, maybe, but that’s not what we’re trying to do,” McMurray says. “We’re doing the exact same thing, we’re just cooking different food, with different equipment.” Cheers, Woody.
  • 104. page 104 July 2, 2013 Largest to Smallest, Businesses Around the Globe Are Giving Back | Devin Thorpe The more research I do into corporate social responsibility, the more I find that corporate giving is almost ubiquitous. Everywhere I turn, I find increasing evidence of corporate generosity coming from the largest to the smallest organizations. Pam Erickson, the Vice President of Community Relations for Raytheon, #351 on the Forbes Global 2000, said, “At Raytheon, we integrate corporate responsibility into everything we do. With global reach comes global responsibility, and we take that responsibility very seriously.” She went on to describe some of the specific projects that Raytheon tackles, including their STEM education initiative, MathMovesU, and various charitable giving programs. She also touts Raytheons commitment to diversity, ethics, good governance, energy conservation and safety. “The spirit and engagement of our 68,000 employees worldwide is astounding. Raytheon’s employees are passionate about volunteerism; each day Raytheon employees are making a difference in their communities —be it, one student, one armed service member or one community at a time,” she said. While Erickson is enthusiastic about the impact to individuals, the scale of giving that comes from a large corporation like Raytheon is truly impressive. Erickson reports, “Through programs such as MathMovesU, Raytheon and its employees have touched the lives of more than 3 million students, teachers and parents. Since its inception in 2005, MathMovesU has supported tomorrow’s innovators through dedication, inspiration and a financial commitment to STEM education, which has totaled close to $100 million in contributions and grants.” Erickson noted that, “Good corporate citizenship is good business.” She explained how this works, saying, “As a company of engineers, building the U.S. talent pipeline to support the next wave of technologists and innovators is critical not only for Raytheon’s continued success, but also for that of our nation. Since 2005, MathMovesU has engaged students with the goal of inspiring them to create a new, lifelong relationship with math and science – one that opens a world of possibilities in STEM. Over the years, MathMovesU has grown from a middle-school focus to today when we’re involved in every aspect of the STEM pipeline up through higher education. MathMovesU’s approach is interactive, experiential and exciting, which reflects the scientific and engineering culture of our company and our country. We are proud of our efforts in fostering excitement for STEM education in students who will become our country’s next wave of technologists and innovators – many of whom we hope to employ one day.” Small firms, too, are engaging actively in social good. Elle Kaplan, the CEO of Lexion Capital Management, says she spends time as a volunteer, teaching high school and college students about the financial markets. She said, “Our mission is to revolutionize Wall Street by making independent, fiduciary-level asset management services accessible.” As examples of giving back to the community, she noted, “Employees are also encouraged to participate in various causes of their choice and passion.
  • 105. page 105 Some of which have been organizing empowerment events through WIN NYC (Women’s Information Network) and volunteering at local youth empowerment camps such as the NYCRC (New York City Rock Camp.)” Kaplan says that her mission is the key to the success of the firm, “Lexion Capital was immediately successful, and has continued to grow rapidly since the first day I opened for business. In a highly polluted industry, our unique mission-driven approach resonates significantly with clients, the press, and the public. As a result, we have emerged as a national thought leader in finance. We are able to leverage this success as a platform from which to educate, inspire, and advocate for a better Wall Street.” Between the scale of giving from the Global 2000 and boutique, we find all a wide range of middle-American companies giving back in meaningful ways. Bryan Simpson of New Belgium Brewing in Fort Collins, Colorado, reported multi-million-dollar commitments to sustainability and social causes, “As members of 1% For The Planet since 2007 New Belgium Brewing grants upward of a $1million dollars a year in the areas of healthy watersheds, sustainable agriculture and smart transportation initiatives. We have created marquee, in-house events like Tour de Fat, a traveling bike celebration that has raised more than $2 million for bicycle non-profits and Clips Beer and Film Tour that raises money and awareness for environmental groups. Both of these initiatives require teams of 6-8 full time employees. We also have co-created the Save the Colorado campaign which has channeled more than $3 million toward groups raising awareness around the Colorado River’s watershed and its need for restoration.” Simpson went on to say, “We’ve had several online campaigns including the Glass That Gives that allow consumers to donate a dollar from their purchase of New Belgium glassware to one of four causes we had identified. We’ve auctioned off many of our custom cruiser bikes over the years, the proceeds going from everything from the local Humane Society fundraisers to Meals on Wheels. Our Bike-in movie series is a fundraiser for a local arts [nonprofit] and a local bike [nonprofit] (they split the shows in the series). All beer proceeds at Tour de Fat and Clips shows benefit local non-profits as well.” Simpson concluded, “Doing good with what we’ve been fortunate enough to achieve is what makes our work meaningful every day.” Desiree Mitchell, Marketing Manager for KRIS Wine, reported, “For the past four years, KRIS wine, one of America’s top selling Italian brands, in partnership with Americans for the Arts, has donated a total of $200,000 to public schools K-12 in support of quality arts education programs. The annual campaign kicks off September 9 this year and runs through the end of October. “ She added, “KRIS Wine recognized the decline in funding for public Elementary and Middle school arts programs as a national issue. We worked with Americans for the Arts to implement the “Art of Education” program and fill a real need. Art is a guiding principle behind KRIS wines, articulated in the brand’s slogan, ‘Discover the Art of Wine.’ Elementary and Middle school arts programs are where kids first discover art.” Back at the larger scale of giving, Scott McKee, Director of Public Relations for Kia Motors America, boasted, “In 2012 Kia Motors America (KMA) made a $1million commitment to DonorsChoose.org, the online charity that makes it easy for anyone to help students in need, as part of the citizen philanthropy organization’s first-ever national partnership with an automotive brand. Kia’s donation launched a Double Your Impact campaign with DonorsChoose.org, meaning Kia matched all donations made to classrooms by citizen philanthropists.
  • 106. page 106 The program was designed to fund 50 percent of classroom projects near Kia’s network of more than 755 retail showrooms across the country as well as the company’s U.S. headquarters in southern California and assembly plant in southwest Georgia. By matching community donations, KMA brought more than 5,700 classroom projects to life through more than $2 million in total contributions.” He added, “In total, to-date the partnership has funded more than 5,726 school projects and impacted nearly 500,000 students nationwide.” Drew Ungvarsky, CEO and Creative Director for Grow, a creative agency in Norfolk, Virginia, recounts how the firm actively engaged in a unique effort to grow their local community, “Last year we asked entrepreneurs to submit ideas for something unique in a building we were renovating for expansion. The winning pitch turned out to be a restaurant, but we were open to anything with the potential to become a spot where our employees and the general public would love to hang out. We wanted to create the kind of place that would make people say, “That’s a reason I want to live in Norfolk.” What we’re doing builds on larger efforts to break the cycle of brain drain in this area and encourage talented people to stay. Because we appreciate the opportunity we’ve had to grow up in Norfolk, we want to keep showing that the grass is greener where you water it.” Ali Moinuddin, Chief Marketing Officer, at Workshare in London, said, “Workshare is collaborating with charity: water, enabling local communities in developing countries to build and manage sustainable, clean drinking sources. As part of the initiative, Workshare will donate $200 for each person that participates in a one-on- one observation and interview session – which anyone – whether or not they are using Workshare’s applications – can register for today. The findings of the session will be used to develop Workshare’s applications in line with its users’ requirements.” He also noted, “With just 50 participants, Workshare will donate sufficient funds to build one water project that can support 250 people with clean water and save 6,000 hours in water collection per week. According to the World Health Organization, unsafe water and lack of basic sanitation makes countless people seriously ill every year. Women and children usually bear the burden of water collection, walking miles to the nearest source and this directly impacts their education and general wellbeing.” Nicole Stein, Vice President of Community Responsibility for Umpqua Bank in Oregon, said, “Umpqua Bank looks at community responsibility as an extension of its DNA. The principles of community responsibility and social good efforts are embedded in Umpqua’s culture and drives associates to approach things differently. Umpqua Bank is committed to addressing environmental sustainability; assisting youth development and education, the arts and community development; aiding consumers and small businesses on their path to financial fitness; and running a responsible business to ensure employee and community well-being.” Stein reported, “Umpqua Bank’s Connect Volunteer Network provides full-time Umpqua associates 40 hours paid time-off each year (20 hours for part-time) to volunteer with youth and community development organizations and schools. In 2012 the Connect Effect was record-setting, with 93 percent of associates volunteering more than 46,000 hours.” She added, “Umpqua Bank aspires to be the World’s Greatest Bank in every sense of the word, and the company’s ongoing commitment to social good is a huge part of the equation and what makes us stand out from competitors. For example, we have been listed on FORTUNE Magazine’s list of the country’s “100 Best Companies to Work For” the past seven
  • 107. page 107 years, and the Connect Volunteer Network has been cited as a key factor. Umpqua associates continually rank the Connect program as one of the bank’s most-valued employee benefits.” Mathilde Thomas, co-founder of Caudalie, explained her company’s commitment to the environment, noting that the company donates 1 percent of global sales to environmental organizations. “We planted 150,000 trees in Peru, 200,000 in Brazil and we are protecting with WWF the island of Sumatra in Indonesia,” she said. She also noted that the company is making efforts to minimize CO2 emissions, reduce waste, increase recycling and to reuse wastewater. In total, she reports donating more than 1 million euros in 2012. “We believe we make a difference,” she said. Errol Olsen, Chief Financial Officer for Absolute Software, explained, “Absolute employees are compassionate and have supported various social good efforts over the years. The list of activities include fundraising for the Greater Vancouver Food Bank Society, United Way, Movember, Earth Day Network and Red Cross blood bank drives. The first-ever Absolute Chili Cook Off for the United Way was a sold-out event!” He continued, “Recently, Absolute Software launched an Earth Day Angels campaign to support A Billion Acts of Green. Led by Absolute Software employees, the Absolute Earth Day Angels campaign encouraged people from around the world to pledge an act of green and share it online. Absolute Software donated one dollar to the Earth Day Network for every pledge shared on social media channels.” Alan MacDonald, Senior Vice President of Marketing and Public Relations at Winebow Inc., explained Root:1’s reforestation efforts, “This year we are excited to get consumers directly involved with Root:1′s “Help a Forest Take Root” program by voting for the reforestation project where they would like us to direct our funds. With the potential to plant up to 20,000 additional trees, people who visit Root1forest.com can choose one out of seven reforestation projects that is especially relevant to them. Our interactive microsite allows visitors to plant a virtual tree in the location of the project they wish to help, and Root: 1 will donate funds to each project according to consumer’s votes. This year’s reforestation projects are located in National Forests in California, Florida, Michigan, Minnesota, New Mexico, Virginia and Vermont.” MacDonald notes that the company’s impact on the environment has a positive impact on the business, “We have planted 40,000 trees over the past four years through American Forests’ Global ReLeaf program, which helps improve the environment by planting and caring for trees. As we continue our commitment to producing a high quality, sustainable wine, new research has shown these attributes are an important consideration during the wine purchase process for both consumers and trade.” Jay Deutsch, CEO and Co-Founder of BDA, Inc., shared the tragic story that inspired their social responsibility efforts, “Our philanthropic efforts are centered around two main causes – ending domestic violence and finding a cure for ovarian cancer. Our idea of corporate social responsibility changed forever in 2011 when long-time employee and friend, Susan Brockert was murdered in an act of domestic violence during a company trip. Since that tragic day, we established the BDA Cares Foundation and our Susan’s Rock initiative, which is an invitation to Corporate America to take action and help end the abuse against women and children. BDA has also been a partner of the Seattle-based Marsha Rivkin Center for Ovarian Cancer Research since 2000, stemming from personal family experiences with the disease. Our employees have raised more than $600,000 for the Rivkin Center to date.”
  • 108. page 108 Deutsch explained how the employees drive the social initiatives at BDA, “Through our shared heartbreak of losing Susan, we looked to one another for strength, and as BDA does best, we rallied. Our employees also inspired us to launch our annual Day of Difference, where we partner with charities throughout the greater Seattle-area. BDA employees choose the organizations and plan all of the day’s events. Past activities have ranged from a toy drive for Seattle Children’s Hospital, to running a field day for the Boys & Girls Club, to literally getting our hands dirty at a local urban community farm.” Paul Capelli, Vice President of Corporate Communications and Community Affairs at QVC, describes how the company implements its CSR efforts in partnership with employees, “We promote employee engagement through our annual workplace giving program, QVC Partners in Giving™. This program offers team members an opportunity to give to eligible charities of their choice and provides a company matching gift incentive. In alignment with our community involvement goals, QVC also offers an increased match incentive for donations made to QVC’s five featured charities – American Heart Association, Cancer and Careers, Count Me In for Women’s Economic Independence, Dress for Success Worldwide, and the Ovarian Cancer Research Fund. “ Capelli also noted that their cause marketing efforts have high impact, “Our two longest running cause marketing events, QVC Presents “FFANY Shoes on Sale” and “QVC Presents Super Saturday LIVE”, engage our generous vendor community and entertain and inspire our customers. Through these programs, over $40 million and $6 million, respectively, have been generated for cancer research and education to date.” Jimmy McGuire, Director of the Life Time Foundation, explained its work, “Established in 2003, the Life Time Foundation is focused on inspiring healthy people and a healthy planet – one mission at a time. Our current mission is to improve children’s nutrition at school and home. Today, we are working directly with elementary schools to eliminate problem ingredients and highly processed food from the lunch menu. The Life Time Foundation covers the cost between the school’s existing budget and the revised menu without impacting the student school lunch fee. We also are delivering Life Time nutrition and fitness philosophies to elementary school children through our, “Hooray For Healthy,” education program. Because Life Time Fitness, Inc. covers all administrative costs for the Life Time Foundation, 100% of all donations directly serve the beneficiaries of our mission.” McGuire explained that Life Time Fitness engages its employees in the Foundation’s efforts, “Our employees, 22,000+ across the country, have the opportunity to serve as brand ambassadors for our Life Time Foundation with our members as we work to increase the number of school lunch programs we support. In addition, we have a payroll deduction program for employees to contribute dollars to the Life Time Foundation and annual fundraising events for employees to support.” Gerry Ruvo, Chairmand and CEO of Campari America, described the wide ranging social efforts the company is making around the globe, “Gruppo Campari empowers its employees to identify causes and projects that will greatly benefit communities not only within their home countries, but worldwide as well. These efforts range from large global initiatives to more local causes that give back to the communities that support our brands. For example, we’ve launched a global initiative to help emancipate young people from poverty through education, such as our ‘Hogar Exaltacion’ campaign in Argentina.
  • 109. page 109 In the United States, we have partnered with several non-profits that are near and dear to our employee’s and customers’ hearts, including Wild Turkey’s partnership with the Boot Campaign to help increase funds and awareness for the struggles facing veterans returning home. Our flagship SKYY Vodka brand, launched in San Francisco where Campari America is headquartered, has partered with AMFAR to help raise funds for the fight against AIDS, which is an important issue in the City by the Bay, by developing a limited-time only bottle with a portion of sales going to the charity.” Will Haughey, Co-Founder and Chief Financial Officer for Tegu, a mission driven social enterprise, explained the company’s history, “Tegu is focused on increasing economic development in Honduras and has established a wooden toy factory outside of Tegucigalpa (the capital city) as a vehicle for job creation and innovation. Tegu operates as a for-profit business, but sought out Honduras as a manufacturing locale after realizing it was the third poorest country in the Western Hemisphere. It is rich in resources, though, so we started thinking about transforming its beautiful hardwoods into innovative toys for export. Tegu creates jobs as a result, sustainably utilizes local hardwoods, and plants trees (120,000+ to date) for every purchase made.” As you can see, the range of corporate activities around the globe is inspiring. What once may have been considered a rare activity that helped a company to stand out, is, it seems, increasingly becoming a basic cost of doing business. Customers and employees alike are demanding that corporations operate sustainably, ethically and to be actively involved in building a global community. July 5, 2013 The Legacy of the Boomer Boss | Gar Alperovitz OVER the next decade millions of business owners born during the baby boom will retire. Many, with no obvious succession strategy, will simply sell their companies, the backbone of Main Street economies across the country, to large corporations. All too often the result will be consolidations, plant closures and lost jobs for the people who helped build and sustain their companies for decades. The boomers should think again: selling to their employees is often a far better way to go — for both moral and economic reasons. Take New Belgium Brewing, based in Fort Collins, Colo., which its chief executive and co-founder, Kim Jordan, sold late last year to its 400-plus employees through what’s called an employee stock ownership plan. “There are few times in life where you get to make choices that will have multigenerational impact,” she said. “This is one of those times.” An ESOP works like this: a company sets up a trust on behalf of the employees, into which it directs a portion of its profits. The trust uses that money to buy the owners’ shares, either all at once or over time. To ease the burden of such a large purchase, the employees, through the trust, can buy the company by borrowing against future earnings, with zero upfront costs.
  • 110. page 110 For many owners, the decision isn’t just about securing a legacy. It is a relatively easy one to make on financial grounds, too. If the owner sells more than 30 percent of the company to the employees, all capital gains taxes are deferred, provided that the proceeds are invested in American companies. This is hardly a new idea: more than 10,000 firms with ESOP’s now operate successfully, in virtually every sector. Indeed, three million more individuals are now worker-owners of their own businesses than are members of unions in the private sector. They include well-known companies like W. L. Gore & Associates, the maker of Gore-Tex, and the school-picture company Life-Touch, as well as countless smaller companies, some even organized as traditional co-ops. Most employee-ownership plans are not the result of boomer-age retirements, at least not yet. But that could change soon. Martin Staubus, a consultant for the Rady School of Management, at the University of California, San Diego, estimates that every year 150,000 to 300,000 businesses owned at least in part by boomers become candidates for employee takeovers as their owners hit retirement age. That means that over the next 15 years retiring boomers could help create two to four million new worker-owned businesses nationwide. Worker ownership is not without difficulties, whether it is the result of an owner’s retiring or some other event. The selling price and continuing value of the firm, for instance, depend on an independent fair-market valuation of the company. This can fluctuate depending on the state of the economy, potentially playing havoc with employee wealth. Tax benefits provided to help transfer ownership have also sometimes been misused. And ESOP’s involving large companies can be mind-bogglingly complex. But for smaller, privately owned companies, the challenges are typically well known and easily overcome. And while there is in theory some tension about the idea of worker-owners and worker representation through unions, many labor organizations are by now well versed in negotiating potential conflicts — indeed, the United Steelworkers recently decided to actively promote unionized co-op worker-ownership efforts. Meanwhile, companies in which employees have a direct ownership stake commonly report higher productivity, profits and pension and other benefits than comparable private firms in the same sector — especially when attention is paid to training workers in self-management. The truly interesting challenge, however, is to retiring boomers. Selling to employees is harder than selling to an established corporation or private equity company. Not everyone will feel the excitement of a Kim Jordan, whose decision to sell to New Belgium’s workers was greeted with cheers from employees. “We bought it,” they boasted in a news release. “The whole shebang.” Still, choosing to create a more lasting legacy than letting some large corporation take over one’s life work has a certain quiet appeal — especially when it is rewarded with tax benefits.
  • 111. page 111 Heading west out of metro Washington early that Friday morning, they were just four friends with nothing more than a $500 car and a dream of racing. Well, plus a loaded RV, a cargo van, a U-Haul trailer, a pickup truck, a spare motor, an engine crane, a jackstand, a full set of $150 high-performance racing tires (plus two spares), four fireproof racing suits and helmets, assorted power tools, a couple of laptop computers, a WiFi hotspot, a barbecue grill and a cooler full of steaks, chicken, eggs and thick-cut bacon. Oh, and also: a standalone bar, three kegs of Fat Tire Amber Ale, one kegerator, 31 / 2 cases of canned beer (in case the kegs went dry), two cases of Fireball cinnamon whiskey, a stereo, a laser-light-show system, a dance cage, some neon spray paint and magic markers, several strands of outdoor lights, one men’s scuba suit (complete with snorkel and mask), assorted neon wigs and various rave-party-themed costume paraphernalia. But leaving all that aside, they were just four friends with nothing more than a $500 car and a dream of racing. Some 90 minutes later, as the caravan pulled into the paddock area of Summit Point Motorsports Park, each of the four members of team Vicious Regress — ringleader Matt Bartlett, 43, of D.C.; his girlfriend, Barbara Hale, 42, of Alexandria; his Chinatown neighbor Max Self, 33; and Dale Cruickshank, 57, of Broadland, Va. — had to be wondering, to varying degrees, just what in the holy creation they had gotten themselves into. Were the four of them (none of whom had ever raced a single lap, whether in a racecar or any other motorized vehicle, in their lives) actually going to take turns getting behind the wheel of their stripped-down, rave- painted, 90-horsepower, four-cylinder 1980 Chevy Monza — or what was left of it after half the roof was cut away, the interior gutted and all unnecessary parts, such as the catalytic converter and muffler, removed — and race for some 141 / 2 hours that weekend against another hundred or so fellow amateurs with similarly disposable cars on a real 2.2-mile racetrack with 22 turns? It certainly appeared so. Across this great land, on splendid weekends such as this, there are NASCAR races full of $300,000 ground- rockets, hospitality tents, jam-packed grandstands and network TV cameras. And then there is the race our four intrepid heroes were heading to — “24 Hours of LeMons” (yes, that’s LeMons with an “o,” pronounced like the fruit), which is essentially what NASCAR would be if you stripped away all the money, the pretensions and the fans, and added copious amounts of twisted humor and spot- weld ingenuity. This certainly seemed like a good idea when Matt hatched it as a self-admitted “midlife-crisis endeavor” back in the spring. A West Point grad who runs his own defense-consulting business in D.C., he had run out of ways to satisfy his adventure jones after trying, and completing, every Tough Mudder and Venture Quest obstacle race in the mid-Atlantic. That is until someone told him about the 24 Hours of LeMons circuit (motto: “All it takes is a beater, some buddies and lots of big lapses in judgment!”), which happened to be coming to West Virginia in June. July 5, 2013 24 Hours of LeMons: An amateur car race and a party collide | Dave Sheinin
  • 112. page 112 Well, who wouldn’t want to be a real racecar driver for a weekend? “He brought it up to me a couple months ago: ‘Want to race a car?’ ” Barb recalled. “The part I like is overcoming my fear and just doing it — that sense of accomplishment. It could kill me, I guess. But anything can kill you, right?” The idea was intriguing on its face: The central concept of LeMons is that your car cannot be worth more than $500 — before mandatory safety upgrades, tires and brakes. You race for 10 hours on Saturday and another 41 / 2 on Sunday, and the car with the most laps at the end wins the grand prize of $1,500, paid out in nickels. Picture a junkyard full of abandoned junkers. Now, picture those cars brought back to life, wearing Halloween costumes and racing around a track hundreds of times. And if you get “black-flagged” for any improprieties, such as bumping another car or passing during a yellow flag, you get hit with any number of assorted hokey penalties — from having to make a replica of your car out of Play-Doh to being driven around the paddock to apologize to your fellow competitors while shrink-wrapped to your roof. Sounds fun and simple — with an exceedingly favorable fun-to-cost ratio — right? Where else can you have that much fun for an entire weekend for just $500? But if it was really so cheap, then how on earth — at the end of a weekend that saw team Vicious Regress limp the Monza valiantly around the racetrack 108 times, despite all sorts of mechanical calamities and her inherent unfitness for such labor, finishing 86th out of 97 entries before her engine died a noble death in a haze of white smoke and backfires — did Bartlett’s post-race accounting arrive at a total financial outlay of $9,174.43? Well, you can start with the rave party. July 8, 2013 Going Green Is a Moneymaker for These Business Owners | Leslie Kramer The CEO of the high-end ski resort Aspen Skiing Co. wanted to align his business with the needs of the mountains, streams and trees upon which its existence depended, but he wasn’t thinking of improving the company’s bottom line when he hired a vice president of sustainability. It took Auden Schendler from the Rocky Mountain Institute to show Aspen Skiing that environmental conscience wasn’t divorced from critical business need. “The CEO felt that a ski resort takes from the environment and ought to give back. But I flipped the rationale to make the case that our work was a business necessity in the modern world for competitiveness, leanness, PR and to best serve customer wants. And that, arguably, is why I’m still employed,” said Schendler, vice president of sustainability.
  • 113. page 113 Schendler started out with what he calls “the low hanging” fruit, or those projects that are such obvious money savers it almost seemed wasteful not to implement them. His plan was to swap out all the incandescent light bulbs throughout the ski resort’s buildings and replace them with compact fluorescents or light-emitting diodes (LEDs), and to replace all the T12 linear fluorescent lights with T8s, all of which would help reduce energy usage and costs. The project started with the two-story garage and backhouse of one of the resort’s five-star hotels. It cost $23,000 to implement and has been saving the company $10,000 annually since Schendler joined the company in 1999. Next on the agenda was replacing the bulbs in the hotel’s many guestrooms, lobbies and restaurants. Initially, Schendler met with some unexpected pushback. The glow of the florescent lights, some in management felt, would not be flattering to the guests, which could negatively affect their high-end resort experience. Schendler carried on with various other lighting retrofit projects around the resort. “Each time it was a process of pitching the project, showing the return on investment (ROI), and seeking approval,” said Schendler. Then two years ago, during a management meeting, the company’s CFO Matt Jones, had a “eureka” moment. “’Wait a second,’” Schendler recalls the CFO saying. “’The return on investment for lighting retrofits ranges from 30 percent to 200 percent? How can we afford not to do all of them?’” Jones asked. From that day forward CEO Mike Kaplan declared a ban on incandescent lights throughout the resort. It helped that energy efficient light bulbs have improved in quality and become even more efficient, while also offering more attractive lighting options. In 2004, the ski resort made a $1.1 million investment in a 150-kilowatt solar panel array, located on property owned by a local high school. Using solar energy combined with the resort’s traditional sources of energy has allowed the company to offset its total energy costs. Aspen Skiing now owns five solar projects. “The project has been returning at about 8 percent after taxes,” Schendler notes. Big, ugly boilers were next on Schendler’s hit list. A simple HVAC inspection will check the efficiency of the heating, ventilation and air conditioning systems in a building. Replacing inefficient boilers, furnaces and ducts can significantly decrease annual energy cost. Even simply caulking or weather-stripping a window can save energy and increase a company’s savings over time. “The audits are cheap and generally save a business anywhere from 6 to 30 percent,” Schendler said. In 2007, Aspen Skiing spent $30,000 to replace one of its inefficient boilers resulting in a $5,000 annual reduction in heating costs. Since that time, virtually every boiler in the company has been replaced, at a total cost of about $2 million. New Belgium Brewing, based in Fort Collins, Colo., has made sustainability a key component of its business model from the start. “People often don’t realize the power in incorporating sustainability efforts into the culture of a company and of getting the workers involved in those efforts,” said Katie Wallace, sustainability specialist at the employee-owned brewery.
  • 114. page 114 In 2011, a couple of New Belgium’s employees realized that if they decreased the size of the packaging holding the 12-pack bottles of beer, they could also remove the cardboard partition that separated the individual bottles. “The bottles did a great job of supporting themselves, and we’ve seen no additional breakage from the switch,” said a packaging technician at the company Phil Pollick. In 2013, it did the same for its cases of 22-ounce bottles of beer. The move also eliminated a lot of wasted time on the packaging assembly line. “The dividers usually fell over on the way to the package, they sometimes never loaded onto the line properly and sometimes they would not fall between bottles,” Pollick said. “The many exposed edges would also easily snag along the way, jamming up the equipment. All in all, removing the dividers is saving a lot of time on the packaging line.” The removal of the cardboard dividers now saves the company about $90,000 a year on the 22-ounce cases and about $260,000 a year for the 12 packs. “Our teams are constantly engaged in finding new ways locate cost saving measures through sustainable methods,” Wallace said. The beer company replaced its conveyor belts with a minimal water conveyor lubrication system, which cuts water costs in that process by 85 percent, or over 1 million gallons a year. The system also reduces the brewer’s water discharge costs. Part of the enthusiasm for saving money at New Belgium comes from the employee-owned model. “Our employees are well aware of the goings on of the business and are expected to participate on that level in terms of locating strategies for greenhouse gas reduction and water reduction efforts, while maintaining good profit margins,” Wallace said. Currently, New Belgium is the third-largest brewer of craft beer in the nation and the eighth-largest brewery. Humanscale, a New York-based mass producer of furniture, has also found ways to cut its carbon footprint, while simultaneously reducing its electricity, packaging and shipping costs. One way was to cut back on individual packaging in favor of bulk. By disassembling the legs from one of the tables it sells and lining the table tops against each other before shipping them out, Humanscale was able to ship four more tables out in the space it previously used to ship just one. Shipping costs were cut by a quarter, and packaging costs were reduced by 70 percent. The stacking method also reduced the number of trucks that were necessary to ship the tables, which cut down on carbon emissions as well as saving space in its storage facilities. “We try to use materials efficiently and strive to use less material when making our products,” said Jane Abernethy, Humanscale’s head of sustainability. If U.S. businesses were to reduce greenhouse gas emissions by an average of 3 percent a year, they could save up to $190 billion in 2020 alone, or $780 billion over 10 years, according to “The 3% Solution: Driving Profits Through Carbon Reductions,” a World Wildlife Fund and Carbon Disclosure Project report. That sure is a lot of green, which your business may be missing out on.
  • 115. page 115 July 15, 2013 Tour de Fat Chicago 2013: Beer and Bike-Friendly Event Raises Big Buck for Charity The annual traveling bikes and beer celebration, Tour de Fat, rolled into Chicago’s Palmer Square Saturday and left one West Side bike non-profit with a little extra cash to boot. This year’s Tour de Fat Chicago beneficiary, community-based non-profit West Town Bikes in Humboldt Park, ultimately netted more than $34,000 from the Tour de Fat fundraising according to West Town Bikes operations manager and instructor, Michael Young. Among its community-based offerings, West Town runs open shop nights for women and transgender cyclists, teaches safe cycling skills to children and adults and provides a number of youth-oriented programs that teach bike maintenance, safety and mechanical skills. The tour’s sixth year in Chicago kicked off with a five-mile bike parade full of cyclists in costume, followed by sets from Chicago’s own Balkan-influenced punk rock marching band Mucca Pazza and a performance by musician/comedian Reggie Watts. Woven in to the bike-based amusements (and plenty of beer drinking) were a strong woman exhibition, stunts and bike dancing by the city’s all-female BMX group The Rackateers and a dance-off that netted one limber-limbed bike fan a Fat Tire cruiser courtesy of the brewery. According to New Belgium, this year’s event broke an attendance record and topped 2012’s fundraising efforts by roughly $8,000. Organizer Alex Wilson told DNAinfo Chicago the event had a projected attendance of around 6,000.
  • 116. page 116 July 19, 2013 Fort Collins, Colo., might be the happiest place on Earth | Katrina Woznicki If you’ve walked Disneyland’s Main Street, U.S.A., Fort Collins, Colo., might seem familiar: Its downtown served as one of the inspirations for the theme-park thoroughfare. But Fort Collins, a Civil War-era U.S. Army post, is anything but saccharine. Downtown thrives with independent businesses, funky artisanal shops and creative cuisine. Fort Collins is also the largest beer producer in the state (brewing 70% of Colorado’s beer), a destination for bike enthusiasts and a springboard to the spectacular Rocky Mountains. The tab: Our family spent four days last summer visiting relatives, and aside from airfare (and free lodging), we spent about $200 a day on food and fun. The bed We lucked out on the bed, but should our relatives kick us out, we could crash at the Edwards House (402 W. Mountain Ave.; (800) 281-9190), built in 1904 for an East Coaster looking to start a new life in Colorado. Walking distance from Old Town Fort Collins, the Edwards House offers a respite from chain-hotel predictability, with individually named rooms decorated with antique furniture, claw-foot bathtubs and private fireplaces. There is also a garden patio and porch where you can enjoy a homemade breakfast. The Edwards House is open to families with children ages 10 and older. Rates from $99 to $175 a night, depending on the room. The food Himalayan curry at the Sherpa-owned Mt. Everest Cafe sounded tempting, but we instead chose La Luz Mexican Grill, which serves breakfast, lunch and dinner, and offers a kids menu (140 E. Boardwalk Drive; (970) 267-9444. Entrees $8-$10). La Luz makes its margaritas from scratch, serves local microbrews such as New Belgium Brewery’s famous Fat Tire and can accommodate vegetarian and vegan diets. Feeling carnivorous? There’s the Atomic Burrito stuffed with chicken and steak. Or sample the breakfast burrito, which changes daily, Mondays through Fridays. The find Coloradans love the outdoors and exercise (the state has the lowest obesity rate in the nation), but they do splurge on beer. Colorado beer culture is best experienced by taking the New Belgium Brewery factory tour (500 Linden St.; (888) 622-4044. Reserve tickets online for free tours Tuesdays through Saturdays), where the samples also are free and abundant. The swirling slide at the end of the tour is best enjoyed after imbibing. Land on your rear end smiling. We did.
  • 117. page 117 The lesson learned Fort Collins is anything but bland, offering culture and university town sophistication in the Rockies. Its multimillion-dollar Fort Collins Museum of Discovery opened last fall and houses 16,000 square feet of hands- on exhibits for kids and adults. Fort Collins is an hour’s drive from the Denver airport, but once there, ditch the car and rent bikes to get around. Go to Fort Collins Bike Library to learn more. July 19, 2013 Bicycling Muskegon: Tyler Sales Co. and city officials launch bike rack program | Dave Alexander If Muskegon County is going to get healthier by 2021, the community must embrace being a bicycle-friendly community, health promoters preach. And when looking around the community, it became obvious that a lack of bike racks makes Muskegon pretty unfriendly. Tyler Sales Co. and the city of Muskegon have joined forces to change the local landscape, adding to it the color and function of modern bike racks. The city has launched Bike Muskegon! – an effort to place bike racks throughout the downtown and other areas of the community where bike riders enjoy visiting. Individuals, organizations and companies are able to purchase a bike rack or have one designed by a local artist and the city will place it in a public right of way. “We have to get people on our streets … the more people we have out walking and riding bikes the better,” said Cathy Brubaker-Clarke, the city’s planning and economic development director. “We want to make securing your bike easy and obvious.” The city’s interest in bike racks came with the Muskegon Rotary Club’s One in 21 – the county health initiative to make Muskegon County the healthiest in Michigan by 2021 – and the city’s interest in the concept of Complete Streets. Both health and accessibility are supported through the Bike Muskegon! rack program, Brubaker- Clarke said.
  • 118. page 118 Back last summer at this time, the Tyler Sales managers visited Fort Collins, Colo. and the New Belgium Brewing Co. The longtime Budweiser distributor for the Lakeshore was going to begin distributing craft beers from New Belgium. “We found Fort Collins to be one of the most bike-friendly cities in the country,” said Tom Schultz, Tyler Sales general manager. “New Belgium had bike racks all over that city.” New Belgium was created when the founder traveled to Belgium to investigate old-world beer making. The trip was done on bicycle and it inspired the brewery’s signature Fat Tire Amber Ale, Schultz explained. Just as Tyler Sales managers thought about New Belgium Brewing Co. bike racks in Muskegon, the city was thinking of a bike rack strategy. The company will sponsor nine racks around downtown, Lakeside and at the Lake Michigan beach, Schultz said. Downtown visitors to this weekend’s Muskegon Bike Time will see three of the Tyler-inspired New Belgium Brewing Co. racks – two near Baker College’s Culinary Institute of Michigan and one in front of the Hines Building. The Roger and Barbara Brink through their fund at the Community Foundation for Muskegon County have donated two racks that have yet to be erected. The bright red-orange Tyler racks are in addition to several that the city had put into the central business district as part of the new West Western Avenue streetscape in the wake of the demolition of the Muskegon Mall. Tyler Sales officials contacted John Sumners of Beverage Parts Source in Norton Shores to create locally designed and constructed racks. The city program is two-fold, the locally produced racks that can be outfitted with any company logo or originally designed racks by local artists. The standard racks can be sponsored for $600 or sponsors can use an artist of their choice and pay for the rack directly. In either case, the city will reserve 20 percent of the cost in a maintenance fund to keep the bike racks functional and looking good, Brubaker-Clarke said. The city will work with donors to find a suitable location for the racks in the city’s public right of way, Brubaker- Clarke said. Bike racks are also encouraged on private property, she said. In addition to the three New Belgium Brewing racks in the downtown, two donors have stepped forward to erect two artistic bike racks at Third Street and West Western Avenue at Johnson Circle. The Orthopeadic Associates of Muskegon had a tree-themed rack created and placed in front of the Holiday Inn Muskegon Harbor, while Disability Connections created a comedy/tragedy-theatrical-mask rack near the Frauenthal Theater. Both were the creations of local metal works artist Michael Schaafsma, Brubaker-Clarke said. “With the city’s bike rack program, we hope to have a lot of the units out,” Brubaker-Clarke said. “We want to find areas of interest to bikers and put up some more racks,” Schultz said. “We’d like to have the community get behind putting up about 20 to begin with and maybe more after that.” Those interested in the city’s Bike Muskegon! bike rack program should contact Brubaker-Clarke at Muskegon City Hall. Her telephone is (231) 724-6702 or email cathy.brubaker-clarke@shorelinecity.com.
  • 119. page 119 July 25, 2013 New Belgium announces distribution to Utah, other craft brands may follow | Eric Gorski When a brewery is eyeing expansion into another state, all sorts of considerations come into play, from setting up a distributor network to figuring out which labels might sell best. Then there is Utah. The traditionally teetotaling state next door has devised a set of laws and rules that often seem a few steps removed from Prohibition, scaring many national and regional craft brewers away. Fort Collins-based New Belgium Brewing’s announcement Thursday that it would start distributing in the Beehive State is the direct result of Utah loosening up a bit. The nation’s third largest independent craft brewery said it struck deals with eight distributors in the Anheuser-Busch InBev network in Utah and plans to start selling its beer there later this summer. Brian Krueger with New Belgium sales said the brewery has wanted to be in Utah for a while, but hesitated because of quality-assurance concerns with the state’s system for shipping and storing beer. Until a couple of years ago, all beer bound for Utah’s state-run liquor stores first had to stop at a un-refrigerated state warehouse for three to six weeks. That was a deal-killer for New Belgium, which does not wants its beer to be at room temperature for more than 30 days, Krueger said. Utah dropped that rule in fall 2011 to allow for direct shipment to stores, and after that New Belgium began working with distributors to prepare for the transition (the brewery requires that its beer be kept in keg coolers between 35 and 50 degrees before being taken to stores for display). Yet to be decided is exactly which New Belgium beers will be available in Utah, thanks to another wrinkle: The state must sign off on the portfolio, the reasoning being the government runs the stores and wants product moved. Expect the flagship Fat Tire, and two or three others in Utah, Krueger said. New Belgium beer will not be sold in grocery stores or on draft because that beer must be 3.2 percent ABV. “Every state has their little quirks,” Krueger said. “Utah has more little quirks than any state we’ve been in.” Sam Jackson, brand manager with General Distributing in Salt Lake City, one of New Belgium’s distributors, said the hope is New Belgium’s Utah expansion might lead other craft brands to do the same.
  • 120. page 120 If you’re a beer geek, you already know about New Belgium Brewing Company’s line of craft beers, especially its Fat Tire amber ale, which has a cult following and an 82 rating by Beer Advocate. The Fort Collins, Colorado-based brewery is also noted for its commitment to its employees. Voted “Best Place to Work in America” by Outside magazine in 2008, New Belgium Brewing Company gives employees free yoga classes, a case of beer per week, a bicycle on their one-year anniversary, and a trip to Belgium on their five- year anniversary. Good karma makes good beer. New Belgium, previously unavailable in Miami, just announced a distribution deal with Gold Coast Beverage Distributors, and its brews will be available in South Florida beginning July 29. If you want a first taste of Fat Tire and other New Belgium beers for free, head to Barracuda Bar Monday, July 29, from 6 to 8 p.m. for the first in a series of free beer tastings, hosted by the producers of Grovetoberfest. The free tastings run throughout the rest of the summer and the fall, leading up to the beer festival October 19 at Coconut Grove’s Peacock Park. Each one features a different focus, from light summer brews to local Miami craft beers. The events (and the beer) are free, but space is limited, so arrive early to avoid any disappointment. We asked Grovetoberfest director Toby Albelo to walk us through each scheduled beer tasting and explain what to expect. Here’s the rundown: Tasting One: Summer Beer’s Here July 29 from 6 to 8 p.m. at Barracuda Raw Bar and Grill This is a tasting of summer beers, ciders, with lots of fruity inspirations. Also, in celebration of New Belgium’s Miami launch, you’ll be able to sample four or five of their beers -- for free! New Belgium is available in 31 states and D.C., will begin distributing in Florida in a few days and recently announced plans to move into Delaware next month and British Columbia in September. The expansion marches on even though New Belgium is delaying plans to open an East Coast brewery in North Carolina. July 29, 2013 New Belgium Brews Available Today: Try Them at Grovetoberfest Free Beer Tasting Series | Laine Doss
  • 121. page 121 Tasting Two: Paleo Aleos August 12 from 6 to 8 p.m. at Titanic Brewery This tasting will feature a collection of pale ales. Tasting Three: World of Which Crafts? August 26 from 6 to 8 p.m. at World of Beer Dadeland This tasting showcases international craft beers. We will have some beers with limited availability in the U.S., as well as some that are not available here at all. Tasting Four: Dark Side of the Moon September 9 from 6 to 8 p.m. at OTC This tasting will focus on dark beers. We’ll featured porters and stouts, as well as hybrid dark beers, like dark IPA’s. Tasting Five: Big Bottle Bonanza September 23 from 6 to 8 p.m. at Barley & Swine New this year: What’s the big deal with big bottles? We’ll highlight some of our favorite big-bottle-only beers. Tasting Six: Dear Autumn: I’m Fallin’ for Ya’ October 1 from 6 to 8 p.m. at Pincho Factory in Coral Gables This is your basic fall beer lineup. Tasting Seven: Locals Only October 7 from 6 to 8 p.m. at the Grove Spot New this year: With the surge of new breweries and others on the way, this tasting will concentrate on only local breweries and their beers. We will also be working with Olav from the Grove Spot to create some great beer-infused appetizers for those who make the cut.
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  • 124. page 124 August 1, 2013 How to Leave a Sour Taste in Your Customer’s Mouths (and why you should) | Steve Frank and Arnold Meltzer
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  • 126. page 126 August 8, 2013 Hoppy and citrusy, Ranger IPA is Beer of the Week | Evan Benn Beer of the week Beer: New Belgium Ranger IPA Style: India pale ale Alcohol: 6.5 percent by volume Price: About $3 a 22-ounce bottle at Whole Foods Markets Story: New Belgium Brewing Co., based in Fort Collins, Colo., began distributing its beers in Florida last week. They’re available now in 22-ounce bottles, with draft beer and 12-ounce bottles due next month. A highlight of New Belgium’s portfolio is Ranger IPA, a golden-tinged amber beer named for the employee-owned brewery’s sales reps. Three types of hops — Simcoe, Chinook and Cascade — give it bursts of citrusy and piney aromas and flavors.
  • 127. page 127 Pairing: Ranger’s punch of bitter hops pairs well with rich, spicy or acidic food. Try one with a barbacoa beef or cochinita pibil taco at Jacalito Taqueria Mexicana in Little Havana; it cuts through the fatty meat juices and amplifies the salt and spices. August 8, 2013 New Belgium Brewing A piece ran regarding New Belgium in the 12 p.m. hour. Full video available on DVD at the back of the clipbook.
  • 128. page 128 There’s that moment when you try a better beer, a beer that’s not your average Coors/ Bud/Pabst/Enter One-Syllable Beer Name Here, and you’re hooked. Not everyone may remember exactly where, or when. You may not even remember what beer it was. But much like a 1-year old who tries his first bite of birthday cake and has his first real taste of sugar, you know you’re never going back to that other beer again. Craft beer was barely a term 30 years ago; since then, the phrase has been uttered by everyone from beer aficionados to the average Joe. Everyone’s talking about it, and everyone wants in on it. (We’re looking at you, Budweiser Black Crown.) And everyone has a favorite. The Daily Meal couldn’t have found more variation when we began to survey our craft beer experts and readers about who they think deserves to be called the “best” craft brewery in America. We asked some of the country’s leading craft beer experts (can we have that job?) for their suggestions of which breweries they thought were among the best in the country. Their nominations included breweries of all sizes, regions, and styles. After all, narrowing down a list of 2,538-plus breweries (the latest numbers from the Brewer’s Association) to a mere top three nominations is no easy feat. After we picked through the 72 nominees we received, we put the vote to you, the readers. Thanks to you and the support of these outstanding 72 nominees — who cast more than 11,500 votes — we got our list of the best craft breweries in America. Granted, as we mulled over our top picks, there was one clear theme — there’s a difference between what’s called “the best,” and those that are “beloved.” After all, there’s plenty of subjectivity in picking a craft beer you know you should love, and one you should try. As an editor who’s often tasked to try new craft brews (rough job, I know), there are plenty of times that I end up ordering my standard brew when out at a bar — not because it’s the best beer on tap, but because I know I’ll like it, no matter where I am or what I’m doing. August 10, 2013 Top 15 craft beer breweries in the USA | Marcy Franklin
  • 129. page 129 But as we talked with our experts and readers about these breweries, we found that there is an intersection of best and beloved. These are the breweries that produced a better product, and then found their fan base (and judging by our responses, these breweries sure have some fan girls and boys). As Tristan Chan, co-founder of the craft beer enthusiast website Porch Drinking noted, there’s much to consider when narrowing down the great craft breweries from the pack: solid flagship beers, interesting new styles and seasonal beers, as well as the business of design, marketing, and fan base-building. “It’s still kind of subjective,” he says. “But the breweries that are really successful and thriving have incorporated a lot of those elements” into their business. What’s perhaps most remarkable about this list, however, is the small amount of beer that these 25 craft breweries produce in the “beerscape” of America. Let’s break down the math: hot off the presses from the Brewer’s Association, the 2013 stats show that 7.3 million barrels of beer were sold by independent and small craft brewers during the first half of the year, up from 6.4 million barrels in 2012. Sounds like a big number, right? But in comparison to the total amount of beer sold in the U.S., from brewers large and small, craft beer is still a small piece of the beer market. In 2012, a staggering 141.4 million barrels were sold from all brewers. Six million compared to 141 million? That’s just a bite of the pie. One of these breweries in our top 25 ranks number five on the best-selling breweries of 2012 list, after Anheuser-Busch, MillerCoors, Pabst Brewing Co., and D. G. Yuengling and Son Inc. That number five brewery (we won’t tell you who!), arguably the biggest craft brewery in the U.S., capitalizes on just 1% of the overall beer market. Do we find it discouraging to see the Davids of the beer world struggling to overtake the Goliaths? Hardly. While we may never escape the Bud Light and Coors Light taps at the bar, we’re finding new small-production craft breweries every year that challenge the normal. That means new beer styles, well-above-average flagship beers, and a dedication to the craft of making beer. And hey, whoever said bigger is better hasn’t tried a craft beer from the “little guys” of beer. The craft beer movement “has forced breweries to step up,” says Chan. “The public is taking hold of this movement — I don’t think we’re anywhere near oversaturation.” “Craft beer doesn’t get enough credit for the innovation and reinvention brewers are displaying every day,” says Tom Rotunno,” senior editor for CNBC TV and beer blogger for CNBC.com. “It’s impossible to be bored.” We’re excited to toast the craft breweries that are changing the way we enjoy a cold one — the ones both the experts and readers agree deserve to be recognized. After all, as Chan noted, no one gets into the craft brewing business for the money. Despite the long hours, the grueling work, and the task of starting a business from the ground up, these guys do it to make you a better beer. And for that, we can’t thank them enough. Not seeing your favorite brewery on the list? Tell us your favorites. “This is one of the best times to be a beer drinker,” Rotunno says. “As this contest shows, while it’s fun to discuss, it’s impossible to choose ‘the best brewery in the U.S,’ and the best part is consumers never have to make that choice. No matter where you live in the U.S. there are great local craft beers to choose from.” With research and reporting from Madeline Monaco, Kristin Salaky, and Emily Sundberg.
  • 130. page 130 6. New Belgium Brewing Company, Fort Collins, Colo. Started in 1989 with the founder delivering beers on his bike, New Belgium quickly turned into a microbrewery and then surpassed the microbrewery mark to become one of the most respected and loved full breweries in the country. They now offer free tours of their facility, which produces “Fat Tire,” the very brew that was transported on bikes more than 20 years ago. While Fat Tire is the solid flagship beer of New Belgium, the brewery still takes risks with its seasonals. “New Belgium has a huge lineup of beers and [is] best known for their Fat Tire Amber Ale,” says Dave Butler, Colorado beer blogger for Fermentedly Challenged. “In particular I love their Lips of Faith series of beers, and one of my favorites there is their La Folie Sour Brown Ale.” New Belgium takes the Colorado lifestyle and transposes it to a larger audience, and many agree that the brewery doesn’t just make great craft beer — it makes an eco-friendly and community-friendly impact. “When it comes to the melding of craft beer, the arts, lifestyle, eco-consciousness, and community, this Fort Collins, Colo., brewery has few peers,” says Tom Bobak of American Craft Beer. “I like what New Belgium ‘does’ almost as much as I enjoy what they brew.” August 16, 2013 Good times are rolling at the Tour De Fat | Chris Mauro The folks at New Belgium Brewing know how to have fun. And if you’re an avid rider of bikes (road, mountain, or even one those crazy fat tire models made for cruising on frozen lakes) you gotta love them. Biking is a big part of this company’s DNA. In fact, Fat Tire Amber Ale, one of their most popular beers, was named after a life-affirming ride one of the company’s co-founders took through Europe. Not surprisingly, as the company has grown, so too has their desire to help a bevy of bike riding clubs and causes across the U.S., which is what prompted their ongoing festival series called the Tour De Fat, which is something you must catch if you’re anywhere in the vicinity. The premise is pretty simple: you come to enjoy some beer, bikes, and bemusement, and we should add that there is plenty of all three. The highlight—aside from the free beer and great music and entertainment—is always the big ass bike parade, which is comprised of thousands of costume-wearing misfits on wheels. Of course the crazier the costume the better. There are even dance offs to win bikes, and if you feel like trading one of your old cars for a bike, there’s people there to facilitate that transaction. The Tour De Fat is on its way to Boise, Idaho, this weekend, with Fort Collins, Colorado, and Denver coming up quickly before it heads to the West Coast. So if you’re looking for a few hundred people to ride with, and some refreshments, come be part of the show. This video is a good primer.
  • 131. page 131 August 17, 2013 Beer of the Month: New Belgium Rolle Bolle Ale | Charles Perry Summer is the time for lawn beer — beer for, say, sitting around on the lawn after you’ve mowed it. You need to hydrate, but you also need to relax, so whatever you drink shouldn’t burden the palate. New Belgium makes just such a quaffing beer, Rolle Bolle Ale, and it has possibly the most exotic fruit flavoring of any brew yet: the Caribbean fruit soursop and something called monk fruit (which is basically known as a sweetener, not a flavoring, but we have to take New Belgium’s word). It pours very pale yellow, with a medium head. The nose is malty with a little earthy Belgian yeastiness. On the palate it has a mild malty sweetness with a soft-pedaled but insistent bitterness, roughly in the Pilsener range. The fruit flavors — something exotic like litchi and a bit of citrus (thank Cascade, Centennial and Amarillo hops for that) — harmonize so well with the ale palate that you mostly notice them in the long finish. This is lawn beer, but it would go well with a lot of foods, particularly ones with a fruit note, such as Thai food or barbecue with fruit-based sauces. Style: Mild Belgian ale with a summery, tropical aura Price: $7.50 per six-pack Where to find it: Beverages and More stores, Total Wine stores, and check the brewery website.
  • 132. page 132 August 19, 2013 The 10 Beers That Made My Career: Peter Bouckaert of New Belgium | Austin Ray If brewmaster Peter Bouckaert seems to have particularly refined palate for beer, it may be because he got a head start on the rest of us. “From 12-18, we always had beer on the table in school,” he says, recalling his childhood in Belgium. “’Table beer,’ we call it. Beer for kids, with low alcohol—it had like 2.2% or something.” Long before he was creating some of the most popular beers in the country for New Belgium, the third largest craft brewery in the U.S. (and eighth largest overall), Bouckaert was studying biochemistry at Hogeschool Gent, a renowned university in Belgium’s Flanders region. But he quickly found himself bored and longing for something more. “The guys in the brewing department at university always had hoses and boots,” Bouckaert says. “I liked science, but I got tired of such a small lab scale. The brewing department, those guys were really making something.” Before long, he’d be making something, too. He got his professional start in the late ‘80s at the legendary Belgian brewery, Rodenbach, where he got a crash course in making the sours he’d fallen in love with as a teenager. He’d eventually stumble into founding a brewpub with friends, before finally setting off for Boulder, CO in 1996. It was there he’d create boundary-pushing American craft beers like La Folie, a sour brown ale that ages on French Oak barrels from one to three years before bottling. When La Folie was introduced in 1999, most U.S. craft brewers hadn’t touched sours; now, they’re arguably the trendiest style after India Pale Ales. “It’s maybe crazy, but I’ve been involved with sour beers my whole life,” Bouckaert says. He has no plans to stop, either. “I’ve been on a shopping spree the last two years, doubling the wood cellar at New Belgium every years. It’s four times as large as it was two years ago.”
  • 133. page 133 Expect that cellar to keep growing, and for New Belgium to keep making waves. “[My wife and I] were young and just married so it seemed fun to do something else,” he says of his relocation nearly two decades ago. “But I could not have imagined what that company would be. I always said I was going to stay here as long as I can learn, and I’m amazed that I’m still on a sharp learning curve.” Here, Brouckaert reminisces on the brews that defined his palate and his career, including the sours of his youth and the Sierra Nevada barley wine that convinced him American brewing was ready for a change. 1. Egmont That was during brewing school [at Hogeschool Gent in Flanders, Belgium]. It was a project I needed to finish, to develop a bottle-conditioned beer with an existing brewery. I used the yeast that we found in the beer, then we bottle-conditioned the beer after treating that yeast, and that became Egmont. It was a tripel. It was a fun development that we got to work with a professional brewery. 2. Rodenbach That beer reminds me of being in the scouts at 13—that’s what we were drinking. We were from that area, and it’s a very accessible beer. It’s kind of sour and sweet, so for kids, it’s actually a very good beer. [When I got older and actually started brewing it], my friends were like, “Wow, that’s fun. Now you’re going to work there.” That was a fantastic opportunity for a young brewer to have that responsibility in a medium-sized Belgian brewery. It’s a crazy process, because it’s a brewery that ages its beers for two years on wood. It was a really kind of high trust, or maybe they wanted me to fail, I don’t know. [Laughs.] 3. De Dolle’s Oerbier They started in 1980, so I remember having that beer for the first time in 1981 when it was still in wooden crates. They used the yeast from Rodenbach for Oerbier’s fermentation and bottle-conditioning. Then, in 1998, when I started at New Belgium, Rodenbach stopped supplying the yeast, so I started sending cultures back for Oerbier. Throughout the years, from discovering their beer as a drinker, to becoming a yeast supplier to them, I’ve become good friends with them. It’s funny how life happens. You don’t see it coming. 4. Brugs Tarwebier Brugs refers to the city of Bruges. When I was in Rodenbach, I had done pretty much everything, and at a certain point, [my friends and I] decided to buy 95% of a brewery. So suddenly, I had this brewery that was able to grow very fast because they’d just gotten their beer in a big chain. We had to help them out, so I spent quite some time with this wheat beer that was bottle-conditioned. That was something completely new to me. At Rodenbach, we were kinda stuck—we made three beers. Now I had a whole bunch of different beers. That was fun and at the right time for broadening my brewing career. It was called Gouden Boom, which means “gold tree.” The brewery has since closed, because real estate in that town is a nightmare. The beer still exists, but I’m actually not sure who brews it now. 5. Slijtersbier A lot of brewers [in the States] come from homebrewing, but I actually started very late. We found a guy with old, used equipment and a location, and we told him we were scaling up our homebrew to something bigger. He showed us a location, and it was magnificent, plus he had money, so that was great, and he was like, “I really would like to start a brewery in here.” My friend was the bartender, I was the brewer, and we suddenly had a whole brewpub to ourselves, and that became Slijtersbier. That was 1994, and I moved in 1996 and started making Slijtersbier in Boulder, which became the supplier for Oerbier’s yeast. I made it the first time for the birth of my oldest son, and the leftover we sold as La Folie because we thought it was kind of a funny endeavor. Then that name went somewhere else, as you’ll see later.
  • 134. page 134 6. Sierra Nevada Bigfoot Brewers from Cambridge Brewing came over to visit me at Rodenbach, and they convinced me to come over to the U.S. He had a few beers that he brought to Rodenbach, and one was Bigfoot. I didn’t know the brewery that made it. It was just a beer. I opened it, and I was like, “Wow, if they’re selling beer like this in the U.S., there must be something other than Budweiser.” I didn’t really like it, but I knew there was something happening in the U.S. 7. New Belgium Fat Tire My friend had worked at Palm, and his boss came over two months after I started at New Belgium, and he brought some Palm, [which became] one of the model beers for Fat Tire. So, I got to make a Belgian amber ale, and it had the balance. There’s a fruity component, but also that hoppiness and a malty base. I had never made something like this. It became a beer that was very important to my brewing career. 8. New Belgium Blue Paddle This is probably the beer I drink most right now. We were going to make a sour, but they only gave me three months, because it was going to be the next seasonal. We tried something else, and that failed, so we decided to make a pilsner. But at that point, the brewery was absolutely not fitted for making a pilsner, so I had to move around the equipment I had, and come at it from another angle. It was the most challenging beer for me to create. To make a great pilsner on a system that’s not set up for it was, to me, a fantastic challenge as a brewer. Belgian brewers typically make pilsners, but I never had before then. It’s a beer I’m very proud of. 9. New Belgium Biere de Mars You think about knowledge, experience, and creativity. Blue Paddle was pure knowledge. For me, Biere de Mars, was pure creativity. It started with an architect in Brussels that we kind of fell upon during a conference in Belgium. On the way back, we were like, “Wow, we should make beer the way Victor Horta builds.” He builds art nouveau, and every element—furniture, mirrors, paintings—is a function of the house, or whatever he’s designing. We thought it was a fantastic concept for making beer. For the people drinking beer, it doesn’t really matter that we used warm fermentation temperatures, or oats, or Brettanomyces, some spices, or blah blah blah. In the end, the person drinking it is going to grab the glass, smell it, taste it, and say, “Wow, this is beautiful.” You look at a Victor Horta building and you just say, “Wow, this is beautiful.” You don’t really see the details, and you don’t have to. 10. New Belgium La Folie It may be crazy, but I’ve been involved with sour beers my whole life. I’ve been on a shopping spree the last two years, doubling the wood cellar at New Belgium every year [to make room for more]. It’s now four times as large as it was two years ago. La Folie is just a crazy beer. This is more the experience [side of brewing]— Blue Paddle is knowledge, Biere de Mars is creativity, and La Folie is experience. It’s a beautiful beer. Sour beers have a lot of potential for the future of U.S. brewing, but it’s still something that is under-explored. La Folie was one of the first when it launched in 1999—back then, there wasn’t even a sour category. It’s fun to see this opening. The explanation of La Folie is fun to me, too. In French, La Folie means you’re kind of nuts, but you’re fun to hang out with it. In English, apparently, one of the explanations is a business endeavor you’re sure to lose money on. Both are kinda fun.
  • 135. page 135 August 21, 2013 8 Best Post-Workout Beers | Matt Allyn There’s no replacing the nutritional boost of a protein smoothie with electrolytes after a run. But there’s also no substitute for the joy of a cold beer after a hard workout. Here are eight delicious American craft beers that can satisfy any palate; from the light-beer lover to hardcore hop head. Session Lager Pop open the stubby brown bottle and enjoy this true American-style pilsner. Unlike bland, similarly light-colored, mass-produced beers with “pilsner taste,” this beer from the craft brewers at Full Sail has sweet, bready barley with a light, spicy hops touch. Made with the same care as an IPA or imperial stout, this seemingly simple beer is an amazing crowd- pleaser and thirst-quencher. Our tasters say: “Very refreshing with light hops.” “A great beer to drink cold!” Sly Fox Royal Weisse First off, don’t hate the can. This lined aluminum chills faster, keeps beer fresher, and won’t shatter if it slips from your sweaty hands. The beer inside the can is no slouch either. A German-style hefeweizen wheat beer, the Royal Weisse is smooth with banana and clove flavors over a light, doughy malted wheat and barley mixture. It’s a fantastic option for folks shy of light lagers, or merely in search of a different, yet satisfying post-run or BBQ beer. Our tasters say: “Tastes like bubblegum and bananas, in a good way.” “Well balanced, I’d drink a lot.” Firestone Walker Pivo Hoppy Pils In American brewing fashion, the experts at Firestone Walker took the classic, eminently drinkable European pilsner and amplified the grassy German hops to American craft beer standards. By adding more hops at the end of the brewing process, Firestone boosted the aroma to create a bouquet of spicy melon fruit. Consider this a post-run beer for thirsty hop heads who love a good pale ale, but need a lighter-bodied beer on hot days. Our tasters say: “Long-lingering hoppy aftertaste.” “I’d love to pair this with spicy Indian or Mexican food.” Summit Extra Pale Ale This microbrew classic has been around since 1986 and weathered decades of changing tastes thanks an immaculate balance of hops and malt flavors. Inspired by the English pale ale-a style that favors neither ingredient-Summit EPA brings toasted and toffee malt together with spicy, citrus hop flavors for a beer more substantial than your average lager, but still more refreshing than most ales.
  • 136. page 136 Our tasters say: “Love, love, love the toasty malts.” “Really interesting; refreshing, but not too light.” New Belgium Abbey Ale New Belgium’s Fat Tire Amber Ale hogs all the press for the Colorado-based brewery, but the Abbey is its best tribute to beers from its namesake country. Modeled after the strong, Trappist monk-brewed ales of northern Europe, this dark amber beer mixes smooth caramel malt flavors with the fruity, banana and spice notes created by traditional abbey brewer’s yeast. At 7-percent ABV, it’s a beer to drink carefully, but it’s flavorful enough that you won’t mind taking it a little slower. Our tasters say: “Sweet, reminds me of banana bread.” “I could take a long pull of this after a hard run.” Founders All-Day IPA Love hops, but not the high alcohol of hoppy beer? All-Day IPA keeps a very reasonable 5-percent ABV, while providing the bursting hops character of an IPA normally in the 6- to 8-percent range. From the aroma through the finish, this brew highlights the big, zesty grapefruit and pine flavors of American hops, but with milder bitterness levels and a medium-weight body akin to Sierra Nevada Pale Ale. Our tasters say: “Love that it’s hoppy but lower alcohol.” “Very drinkable post-run.” Boulevard Tank 7 Farmhouse Ale French and Belgian famers used to treat their workers to light, refreshing farmhouse ales in the hot summer months. Over the years, the farmhouse-also called saison-style morphed into a stronger, richer ale, but it retained the crisp edge and delicate flavors of its ancestors. Though the Tank 7 hails from Kansas City, MO, and not Brussels, you’d hardly know the difference. This masterfully brewed beer adds citrusy American hops to the dry, toasty, peppery ale. The combination of strength (8.5 percent) and complex flavors make it a beer worthy of treating yourself after a particularly grueling weekend long run. Our tasters say: “Perfect for reflecting on a run.” “The bright, natural carbonation is refreshing.” Middle Ages Wailing Wench This 8-percent ale defies beer styles. It’s a strong red ale rushing with juicy American hops, but it also features a quirky English yeast strain that provides a drier body than most beers at this weight, plus mild sugar-cookie undertones. It’s a little on the heavy side, but in a delicious, comforting sense that any hop-lover won’t mind. Sold in 22-ounce bottles, it’s an ideal beer to share with your favorite training partner after a big race. If your run doesn’t give you plenty to talk about and enjoy, this beer will. Our tasters say: “Big and bold, in a great way.” “Hoppy, but well balanced.”
  • 137. page 137 August 27, 2013 New Belgium introducing new look for portfolio in ’14 | Eric Gorski New Belgium Brewing Co. is giving its entire portfolio a packaging makeover, hoping to modernize and unify its look while preserving images like the iconic red cruiser bike associated with its flagship brew, the Fort Collins brewery announced Tuesday. The largest independent craft brewery in Colorado – and the third largest nationally – pretty much had its hand forced in revealing its plans. While New Belgium would have preferred to release the details on its own terms – and with a big splash – that’s not possible these days with newly approved beer labels getting posted online almost immediately. The first two reimagined New Belgium labels – for a Fat Tire can and for the Trippel – were first posted by the web site Beer Pulse after the brewery won approval for them late last week from the federal Alcohol and Tobacco Tax and Trade Bureau, or TTB. The new packaging, however, won’t hit store shelves nationally until January 2014 (Ohio, a new market for New Belgium, will get the first deliveries in December). New Belgium spokesman Bryan Simpson said the effort was driven by a desire to get a “nice contemporary look that adds some cohesion to the portfolio.” “The idea was a unifying look, and doing something fun and new and refreshing,” Simpson said. “The interesting thing about craft beer drinkers is everyone likes what’s new and happening … We wanted to challenge ourselves and try new things.” Simpson points out that as it stands now, it can appear like New Belgium’s beers come from two or three different breweries. The artwork on some of the mainstay beers such as Fat Tire have a look that goes back 22 years. That labeling features watercolor paintings by Ann Fitch, a neighbor of New Belgium founder Kim Jordan. (Fitch recently retired).
  • 138. page 138 When New Belgium introduced its Ranger IPA in 2010, a style departure for the brewery, it also departed from its traditional packaging, which it calls its “explorer” look, Simpson said. Other more challenging beers like Abbey and Trippel were given similar designs. The two new labels made public so far have a retro vibe to them. On the Fat Tire can, the red cruiser bike is still there, propped up on its kickstand. The can also puts front and center New Belgium’s status as employee- owned. The new design features illustrations by artist Leah Giberson and was created by Hatch Design of San Francisco. August 31, 2013 New Belgium Will Get a New Look The local NBC affiliate included New Belgium’s new packaging in its 10 p.m. broadcast. Full video available on the DVD at the back of this clipbook.
  • 139. September 2013
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  • 141. page 141 September 1, 2013 Spoke Too Soon: The Bikes are Back | Patricia Dwyer
  • 142. page 142 Take the atmosphere of San Francisco’s Bay To Breakers 12K run. Mix in the engineering creativity of the Burning Man festival. Put everyone on a bicycle. Now add beer. And you’ve got yourself a party, Fort Collins, CO-style. Every year this normally sleepy little college town, home of Colorado State University, transforms into the wildest bike festival in the nation, courtesy of the New Belgium Brewery, headquartered here. It’s called the Tour de Fat, named somewhat after the famous Tour de France bike race and NBB’s most popular flavor of beer, Fat Tire. All proceeds from beer sales are donated to bicycle-themed non-profits. NBB hosts a dozen Tour de Fat festivals in cities across the nation: Atlanta; Washington D.C.; Durham, N.C.; Nashville; Chicago; Minneapolis; Boise; Denver; San Francisco; San Diego and Tempe, AZ. So there’s still time to catch one. September 2, 2013 Every Year 20,000 Costumed People Ride Strange Bicycles Through This Quiet Colorado Town | Julie Bort
  • 143. page 143 September 3, 2013 Will Work for Beer (and Other Perks) | John Tozzi What makes a company a good place to work? Competitive pay, good health benefits, a friendly work environment, and room to advance all help. Also: the perks. Tech companies routinely offer massages, fancy food, and even housecleaning. B-Lab, a nonprofit that certifies socially responsible businesses, today released its list of 79 companies that treat their workers the best. They’re the businesses that have gotten B-Lab’s certification and scored in the top 10 percent on measures of how good their workplaces are. (B-Lab doesn’t survey employees directly, but companies get points if they seek feedback from their own staffs.) Many on the list are employee-owned, and all pay workers a living wage with good benefits. A handful have creative perks to boot. Some highlights: Etsy. The craft marketplace encourages its 450 workers to share their skills with each other through Etsy School. As the Brooklyn-based company recently detailed on its blog, employees have led lessons on everything from mixology to screen printing to bike safety. There’s also an annual talent show, an employee art exhibit, and a bake-off. New Belgium Brewing Co. The 500-employee Colorado craft brewer, maker of Fat Tire Amber Ale, gives workers a beer stipend: one 12-pack per week, plus a free “shift beer” to wind down after the workday. The employee-owned company also offers workers a free bike on their one-year anniversary and—after five years—a trip to Belgium. King Arthur Flour. The Vermont flour manufacturer and bakery gives its more than 300 workers real dough. The company, which traces its history to 1790, offers employees a free loaf of “pay-day bread” twice a month and a bag of flour monthly, among other benefits. There’s also a subsidized community-supported agriculture program—and if all those carb calories add up, employees can take on-site fitness classes during work hours. Rally Software. Employees at the Boulder (Colo.)-based company, which provides cloud-based tools for software developers, get an annual ski trip to Eldora Mountain. The company covers ski rentals, lift tickets, lunch, and an après ski party. Rally, which has 378 employees, also offers staff loaner bikes to get around, and it maintains a bike repair station on site. Plus there’s an office keg. For the full list of companies, visit B-Lab.
  • 144. page 144 September 4, 2013 Tour de Fat in Denver on Saturday If dressing freaky, riding bikes, listening to bands and drinking beer are things you like, then don’t miss out on a fun fundraiser. Tour de Fat is back to town! New Belgium Brewing, maker of Fat Tire Amber Ale and other award- winning beers, already brought the 14th annual Tour de Fat home to Ft. Collins on Saturday, but on Sept. 7 - it moves to City Park in Denver. Gather up your friends, family and neighbors and come enjoy eclectic entertainment and stellar beer, all while helping non-profits Bike Denver and Denver Cruisers. The event is free, yet all proceeds from beer and merchandise sales and donations from parade participants will help make Denver a better place to ride a bike. See http://bit.ly/12w9m91 to follow the 12-city adventure, read the Tour de Fat credo, access schedules, watch videos and submit an entry to swap your gas-guzzler for a fancy new bicycle. Full video available on the DVD at the back of this clipbook. September 5, 2013 Why beer snobs are brawling over pumpkin ale | Jason Notte Has the national discourse sunk so low that even pumpkin ale is a polarizing topic? The beer industry and, more specifically, the growing group of small brewers that make craft beer has been cranking out more of the seasonal brew in recent years. Meanwhile, the brewing calendar has shifted the release of the first pumpkin ales to July. That hasn’t sat well with some beer drinkers, especially after beer industry magazine, event organizer and ratings site BeerAdvocate (which includes this article’s author as one of its writers) retweeted Firestone Walker Brewing Co. employee John Bryan’s quip about the style from his @fancypantsbeer Twitter feed: “Pumpkin beer is the modern day equivalent of the mullet. Everybody that brewed one will be ashamed of it in a decade.”
  • 145. page 145 When you get a concentration of beer lovers, beer geeks and outright beer snobs as high as the one regularly orbiting all things BeerAdvocate, you occasionally get bear-poking declarations like these. Sam Calagione, founder of Dogfish Head Brewery in Delaware, took to BeerAdvocate’s forums last year to smack back posters who called his brewery and other larger craft breweries “overrated.” Jim Koch, founder of Boston Beer Company (SAM +1.95%) and its Samuel Adams brand, jumped into that same melee later that year. The pumpkin beer battle grew so pitched, however, that all the pro- and-con sniping meandered over to BuzzFeed. That part was a bit embarrassing and forced Todd Alstrom -- who founded BeerAdvocate in Boston with his brother, Jason, in 1996 -- to admit that he “underestimated the passion for pumpkin beer that some of our followers have, and overestimated their sense of humor.” The fact that he also admitted he’s pretty numb to beer fans overreacting online gives you some idea of just how long he’s been dealing with that passionate, humorless base. Why they’ve decided to pick on pumpkin ales, however, is anyone’s guess. In truth, pumpkin ale is one of the oldest beers in the American brewing repertoire. Lisa Grimm at Serious Eats detailed its rise through the Colonial era, when malt was in short supply and pumpkin provided a strong source of fermentable sugars. One of the most heavily sourced recipes dates back to 1771, though the style died off in the 19th century. Perhaps purists are put off by the pumpkin ales that lean heavily on pumpkin pie spices like nutmeg, cinnamon and ginger instead of actual pumpkin, as the pumpkin beer at Buffalo Bill’s Brewery in Heyward, Calif., did when it revived the style in the 1980s. Though Brooklyn Brewery brought the pumpkin portion of the recipe when it introduced Post Road Pumpkin Ale in the ‘90s, there’s still enough division between the pumpkin and pumpkin pie folks to prompt an adverse reaction to the other’s beer. There’s also the not-so-small matter of the summer release dates of this popular fall seasonal. While beer drinkers bemoan the fact that summer seasonal beers start disappearing around August, there’s a reason for the brewing calendar creep. Beer brewers, especially small brewers, have extremely tight margins and don’t like to have beer laying around when nobody wants it. Boston Beer’s Koch notes that fans who love Samuel Adams’ Old Fezziwig holiday brew just before the holiday season want nothing to do with it once the clock strikes midnight on New Year’s Eve. Schlafly Brewing in St. Louis, Mo., meanwhile, was forced to run a detailed explanation of demand, yeast supply and storage constraints when defending the August release of its own pumpkin ale. There’s also the fact that pumpkin ale isn’t exactly a novelty anymore. There were exactly seven pumpkin ales at the Great American Beer Festival a decade ago. At last year’s event in Denver, there were 63. Demand for pumpkin ale has grown so much within the past decade that Anheuser-Busch InBev (BUD +0.02%) introduced Michelob Jack’s Pumpkin Spice Ale in 2005 and MolsonCoors (TAP -0.39%) countered with with Harvest Moon ale in 2006 before rebranding it as Harvest Pumpkin Ale last year, when it was on shelves by July. Samuel Adams, the largest craft brand in America, now brews its own Pumpkin Ale and toyed with a pumpkin stout before releasing its 8.5% alcohol by volume Fat Jack imperial pumpkin ale in 2011.
  • 146. page 146 Brands that want an advantage release their pumpkin beers earlier, which is why Weyerbacher Brewing in Easton, Pa., Shipyard Brewing in Portland, Maine, and New Belgium Brewing in Fort Collins, Colo., all released their pumpkin ales by July. That may result in pumpkin ale fatigue by Thanksgiving and some residual beer snob resentment in the early summer, but that’s the price pumpkin ale lovers pay to have an ample supply during Halloween. In the meantime, relax: It’s just beer. Located at the base of Colorado’s Rocky Mountains, the area between Denver, Boulder and Fort Collins is called the Napa Valley of Beer because of its 60-plus award-winning craft breweries, brewpubs and microbreweries. This area of Colorado doesn’t do anything in half-measures -- Coors Brewery (founded in 1873) in nearby Golden is the largest single brewing site in the world, while Denver’s annual Great American Beer Festival offers more than 2,400 different beers for tasting and is recognized by Guinness World Records as the largest beer celebration on the planet. New Belgium New Belgium says its world-renowned Fat Tire Ale “pairs well with people.” The same can be said of the wide spectrum of year-round and seasonal beers — ranging from full-bodied Belgians to hoppy IPAs. Visit the tasting room to fill your growler or to try one of the brewery’s newest offerings. September 5, 2013 Colorado Beer Trails September 7, 2013 Denver Tour de Fat attracts bananas, council members for beer, bikes | Alison Noon Knee-high striped socks were popular with more than 13,000 people who attended New Belgium Brewing’s Tour de Fat at City Park on Saturday. So were banana outfits. “We want to make people aware that there’s a lot of people in Denver who want to ride bikes,” said tour carny Pete Limbach, high-fiving cyclists as they passed the starting line. The annual bicycle parade and beer festival, named for the brewery’s signature beer, Fat Tire, has grown each of its six years in Denver, according to Mike Craft, a director for nonprofit relations at New Belgium.
  • 147. page 147 “Twenty-two years ago, we put bicycles on the Fat Tire labels because we all love bikes,” Craft said. “I don’t think anybody thought it’d turn into this.” Mario characters, superheroes, flamingos and horse-headed men pedaled down East 17th Avenue from York Street to Monaco Parkway alongside other bicyclists who chose to wear less flamboyant garb. At the starting line, one man rushed to slip into his banana suit and catch the back end of the parade at 11:15 a.m. Organizers have encouraged costumes since the parade’s beginning 14 years ago in Fort Collins. Different groups of bicyclists are more likely to interact, Craft said, when they’re not wearing racing uniforms and workout gear. “People who love mountain bikes and only talk about mountain bikes can talk to the cruisers,” Craft said. “And I think less Lycra at a biking event is probably good for everybody.” The event brings together local government officials and the biking community to raise $75,000 this year for a more bike-friendly Denver. Beer and souvenir proceeds benefited BikeDenver, a nonprofit organization that advocates bicycle safety. The group helped plan the protected bike lane that Denver City Council and Public Works recently installed on 15th Street, said Eliza Lanman, one of 13 BikeDenver board members. The lane opened Aug. 29. Denver City Councilman Albus Brooks led the parade down East 17th Avenue on Saturday, pedaling “the bike with beats,” a disco-blaring road bike courtesy of BikeDenver. Mary Beth Susman, president of the council, rode her own bicycle alongside him. Like Brooks, she wore city and county of Denver bike gear. The two were involved in approving the 15th Street Bikeway and said a similar project is planned for 19th and 20th streets from Lincoln to Park Avenue.
  • 148. page 148 When it’s time for a beer, you probably have a few classic go-to brews. Rev up your tastebuds, because these offbeat beers are nothing like that. Some pack an entire meal’s flavors in a can or bottle; some are Fear Factor-level weird for consumption. But if you’re in the mood to reconsider your old standbys, these adventurous brews offer an altogether unique experience. Step away from the Bud Light, people. These suds are definitely not run-of-the-mill. 1. Avocado Ale by Angel City Brewery Among other guacamole-inspired ingredients, this beer contains avocado and cilantro. While the drink was invented for the Avocado Festival, this isn’t the brewery’s first foray into experimental brews. They’ve also dabbled in au jus-inspired beer and dill pickle-flavored beer. 2. Oyster Stout by 21st Amendment Brewery Brewed with Hog Island Sweetwater oyster shells, this stout promises a “silky, salty finish.” Hopefully, unlike the name, you’ll never be marooned on Hog Island. 3. Coconut Curry Hefeweizen by New Belgium Brewing Undoubtedly, there’s a lot going on in this beer -- and you’ll probably still crave curry afterward. The beverage is flavored with coconut, cayenne, cinnamon, coriander, fenugreek seed, ginger root, kaffir and lime leaf, with a hint of banana from the hefe yeast in which it’s brewed. 4. Spirulina Wit Beer by Free Tail Brewing Co. Yes, this beer is actually green, but it’s still beer. And we’re not talking Bud Light St. Patrick’s Day food-coloring green either. The fact that it’s brewed with blue-green algae doesn’t quite make it healthy. (Sorry.) 5. Kelpie Seaweed Ale by Williams Bros Brew Kelpie Seaweed Ale is supposed to recapture the taste of traditional beers brewed in Scottish coastal alehouses. To do so, bladderwrack seaweed is mashed in with malted and roasted barley. 6. Rocky Mountain Oyster Stout by Wynkoop Brewing Company We’re not repeating beers. While this brew goes by the name “oyster stout,” it’s actually brewed with something stranger: bull testicles. Maybe just pretend you’re on an episode of Fear Factor when drinking? September 10, 2013 8 Strange Beers to Shock the Bud Light Out of You | Brie Hiramine
  • 149. page 149 7. Bacon Maple Ale by Rogue Ales Rogue Ales collaborated with Portland fixture Voodoo Doughnuts to create this bacon maple doughnut- inspired beer, brewed from bacon and maple syrup. 8. Pizza Beer by Mamma Mia! Pizza Beer Brewed with basil, oregano, tomato, garlic and, of course, pizza crust, this pizza-flavored beer considers itself the “World’s First Culinary Beer.” We consider it one step closer to Willy Wonka’s three-course meal gum becoming a reality. September 18, 2013 “The Complete Beer Course” Joshua Bernstein was on the New Day show discussing New Belgium beers. Full video available on the DVD at the back of this clipbook. September 25, 2013 Five standout beers from L.A. Beer Week’s opening gala | John Verive L.A. Beer Week’s reenvisioned opening gala was held Sunday, and hundreds of craft beer fans took to downtown Los Angeles to sample tastes from more than 50 breweries. Historically, the official L.A. Beer Week festival has been held at Union Station on the final Sunday of the weeklong celebration of L.A.’s local craft brewers, but this year the fete was moved from the L.A. landmark’s courtyards and gardens to the air-conditioned ticketing hall and moved up to the start of the week. The tickets were more expensive (up $20 from last year’s $50 cost) and the crowd was smaller (limited to 600 attendees), but the excitement about the beer was undiminished. L.A.’s growing cadre of breweries poured their beers next to guests from places ranging from San Diego to Portland, Maine, offering more drafts and bottle-pours than could be counted. Here are a handful of standout brews from our time at the festival.
  • 150. page 150 Eagle Rock Brewery - Unity The official beer of L.A. Beer Week is a “red mild” that uses honey and hibiscus, and the light and easy-drinking brew strikes a great balance between malt, honey, and the fruity hibiscus. I couldn’t get enough of this refreshing beer at the festival, and, at just over 4% alcohol by volume, the beer is made for enjoying multiple pints. Lips of Faith - Le Terroir This paradoxical brew from New Belgium Brewery kept getting hushed mentions from festival attendees who managed to score a bottle pour of the dry-hopped sour beer. Typically, sour beers don’t see a lot of hop additions, but Le Terroir uses a hop variety known for big tropical fruit flavors, and the result was refreshing, pungent, and memorable. Beachwood Brewing + Drake’s Brewing - Mind Melder IPA Perhaps the stand-out India pale ale of the show, there seemed to always be a knot of beer fans around the Beachwood station even when lines were otherwise nonexistent. Mind Melder features the layered-hop character that Beachwood’s IPAs are known for with Drake’s signature dry and clean finish. Kinetic Brewing Fresh Hop Torque “Session IPAs” -- a relatively new hybrid style that brings the hop aroma and flavor of an IPA to a beer under 5% ABV -- have been gaining popularity with brewers and beer drinkers, and this version from Lancaster’s Kinetic Brewing has a resinous and fruity hop punch while staying under 4% ABV. Thirst-quenching and intensely flavorful, the beer was a welcome relief from the stifling afternoon air in Union Station. The Return of Craftsman Craftsman Brewing Co is the undeniable forerunner of the craft beer movement in L.A., and the brewery’s absence at last year’s festival was conspicuous. Thankfully, the Pasadena brewery returned for the fifth anniversary of L.A Beer Week in a big way. The Craftsman booth got its own corner of the ticketing hall, and the six (!) taps were manned by founder and brew master Mark Jilg. The brews on offer ranged from the flagship 1903 Lager, to a selection of the brewery’s wood-aged sour beers, to the fan-favorites Tripel White Sage and Oktoberfest.
  • 151. October 2013
  • 152. page 152 The Great Pumpkin has a new victim: the American stomach. The flavor of pumpkin is suddenly showing up in everything from M&M’s to vodka to Pop-Tarts. While the orange gourd is seasonal, it is increasingly becoming a year-round obsession, with sales topping $290 million last year, reports Nielsen. The sheer number of pumpkin offerings domestically jumped nearly 19% last year. “Pumpkin is everywhere these days,” says Andrea Riberi, senior vice president at Nielsen. “And, seemingly earlier than last year.” Starbucks, for example, has been selling its wildly popular Pumpkin Spice Latte since late summer in some parts of the country. Dunkin’ Donuts rolled out its lineup of pumpkin products in early September. Even Bruegger’s Bagels rolled out its pumpkin bagel in early September, “to meet the demand of consumers,” says Philip Smith, the bagel chain’s executive chef. But the heart of the pumpkin products season is right now — with 70% of pumpkin product grocery sales taking place in the three-month period between September and November. Last year, the biggest growth for pumpkin was in breakfast foods, breads and coffees, reports Nielsen. And, yes, last year there were pumpkin yogurts, ciders and cream cheeses. Among some more unusual offerings of this season and recent years: • M&M’s. For those wanting to toss an October twists into the bags of trick-or-treaters, Target is the exclusive seller of Pumpkin Spice M&Ms. • Pop-Tarts. Kellogg’s has brought back Pumpkin Pie Pop-Tarts. They come frosted and sprinkled with pumpkin pie-flavored filling. • Pringles. No joke, folks. Last year, Kellogg’s even sold Pumpkin Pie Spice Pringles, for chip snackers with a sweet tooth. • Ice cream. Baskin-Robbins is bringing back Pumpkin Pie Ice Cream this month. And Pumpkin Pie is the Blizzard flavor of the month at Dairy Queen. • Doughnuts. Dunkin’ Donuts Pumpkin Pie Donut is made with pumpkin pie-flavored buttercream, and the icing is sprinkled with graham cracker topping. “Perhaps, more than any other flavor, pumpkin evokes the feelings of nostalgia and comfort,” says Stan Frankenthaler, executive chef at Dunkin’. • Marshmallows. It might not seem s’mores-ready, but Kraft has rolled out Jet-Puffed Pumpkin Spice Mallows. October 8, 2013 Pumpkin-flavored everything comes early, often | Bruce Horovitz
  • 153. page 153 • Vodka. Crop Organic Vodka has a pumpkin-spice flavored vodka. • Beer. New Belgium has rolled out Pumpkick Ale, made with pumpkin juice, cranberry juice, cinnamon and nutmeg. • Room deodorizer. Here’s one way to get the odor of rotting pumpkin out of a room — spray pumpkin deodorizer. Glade this season rolled out a “limited edition” Pumpkin Spice room deodorizer. Not everything has been pumpkin-ized yet, though the website collegehumor.com has this suggestion for a can’t-miss, pumpkin- infused product: pumpkin flavored e-cigarettes. The federal Alcohol and Tobacco Tax and Trade Bureau must approve all new beers to be sold across state lines. The federal government shutdown is giving some folks one more reason to cry in their beers: An obscure but powerful arm of the Treasury Department has stopped approving new brews. All new beers that get bottled or canned to be sold across state lines must be approved by the Alcohol and Tobacco Tax and Trade Bureau, known in the industry as the TTB. Federal workers must approve the label, as well as the recipe if it uses non- traditional ingredients, which many seasonal beers contain. While the TTB as stopped approving new recipes and labels, workers there are still collecting brewery taxes. Any delays in approvals create a “domino effect,” said Carla Villa, a spokeswoman for the New York-based Brooklyn Brewery, which has several new labels pending: “It’s this one thing that then affects all these other things. We can’t launch beers on time, which means our distributors can’t sell it, which means our customers can’t buy it.” The TTB shutdown is a hot topic of conversation for brewers gathering in Denver this week for the Great American Beer Festival. Among those attending Wednesday was Jim Koch, founder and brewer of Boston- based Samuel Adams. October 9, 2013 Shutdown closes tap on new beers | Trevor Hughes
  • 154. page 154 In an email, Koch said that while it’s important to keep the focus on how ordinary people are being hurt by the shutdown, “we will quickly see the downstream effects on businesses and industries. ... In short, new breweries cannot start up and new beers cannot be sold.” The shutdown doesn’t affect existing beers, like New Belgium Brewing Cos.’ popular Fat Tire, or Anheiser- Busch’s Budweiser. But it leaves Fort Collins-based New Belgium awaiting approval of five new labels and three new beers, including a spring seasonal. “We have a lot of pieces in play, so when things go sideways, that’s a problem,” New Belgium spokesman Bryan Simpson said. “We aren’t delayed yet, but there will probably be a backlog. Beers that haven’t been approved don’t get to market.” Simpson said New Belgium worries that a lengthy TTB delay could mean the brewery’s fall/winter seasonal offerings will run out without a spring seasonal to replace them. Simpson said the brewery faces having to pay extra to rush labels through the printing process when they’re eventually approved. “We won’t rush the beer,” he promised. The growing backlog of TTB approvals will “inevitably” delay offerings from Deschutes Brewery of Bend, Ore., said marketing manager Jason Randles. “The shutdown is affecting us just like everyone else. We have labels that aren’t getting approved. The TTB closure doesn’t affect some smaller breweries like Equinox in Fort Collins, which sells only one bottled beer whose label has been previously approved and doesn’t change from year to year, said founder Colin Westcott. “For us, it’s just business as normal,” he said. “And of course they’re continuing to collect taxes.” A woman who answered the phone at the TTB offices Wednesday said no one who was there was permitted to speak with the media.
  • 155. page 155 October 11, 2013 How the shutdown is putting the craft beer industry on hold The “Super Bowl of Beer” took place this past weekend in Denver, where nearly 50,000 people and more than 700 craft brewers attended the Great American Beer Festival. The event invites industry professionals from around the world to taste beers in various style categories—without knowing the brand name. Amid the competition and fun, there were questions about whether the industry is growing too fast and at risk of tapping out. CNBC’s Jane Wells asked Jim Koch, founder of Boston Beer, and talked with other brewers, who said the only thing stopping craft beer’s growth ... is the government shutdown. Full video available on the DVD at the back of this clipbook. October 12, 2013 Women, The ‘First Brewers,’ Lean Into Craft Beer-Making | Kirk Siegler Thousands of beer aficionados are in Denver this weekend for the . Some 600 breweries from around the country are represented at the marquee event for the craft-brewing industry. And while this annual competition has long been male-dominated, that’s starting to change. Take, for example, Meg Gill, a 28-year-old Yale grad and the president and co-founder of in Los Angeles. LA sets many trends, but it was a bit late to the game in the country’s booming craft beer scene. But Gill is helping LA to make its mark. When Gill opened Golden Road in 2011, not only was it the first craft brewery in this vast city to package and distribute; she also turned heads by becoming one of the first female CEOs of any brewery in this region. Just two years on, her beer is among the favorites to medal at the festival. Early in her career, she says, most people assumed she was one of those promo girls who hand out free shots at a bar.
  • 156. page 156 “I have pretty unruly blond hair, and I look a little bit like a Barbie doll sometimes; they just figured I was a Bud Light girl giving out stickers,” Gill says. But she says those stereotypes began eroding when her sales started to go through the roof. Men who also dominate the distribution and packaging side of beer started to take her seriously, and she says the “Bud Light girl” stereotype began to work to her advantage. “Once I learned how to deal with that, it turned into a pretty good thing, because I walked into a distributor’s conference room or a major chain account, and they expected less than what I delivered on.” Today, under Gill’s leadership, Golden Road has 10 women in top-level management positions. And looking around the pub inside the brewery, there are just as many women quaffing happy hour ales as men. In fact, that’s part of a trend: Beer is no longer just for dudes. “All those ‘taste great, less filling’ jocks that we see on TV, those don’t really relate to me and I don’t relate to them,” says Teri Fahrendorf, who was a brew master for 20 years. Now she runs the , a group that helps women launch careers in craft brewing. As she says, “Women were the original beer drinkers. In fact, the first brewers were mothers if you really want to get specific, because beer was brewed in the home, just like bread was baked in the home.” Fahrendorf isn’t surprised that more women are entering the industry. She thinks women have sharper palates than men and that the craft beer sector may be more progressive than its macro counterparts. The Pink Boots Society had 60 female brewers when it was founded in 2007. Now it has almost 250. The Brewers Association, the organization that puts on the festival in Denver, doesn’t have any hard numbers about how many more women there are in this industry. But if you take a walk along the rows of breweries represented at the Great American Beer Festival, it’s clear there are definitely more women attending than there would have been even a few years ago. Kim Jordan started , maker of Fat Tire and other beers, in 1991, and it’s now the third-largest craft brewery in the U.S. Jordan is the person many women in brewing point to as their mentor. She’s the CEO, and women hold several top leadership positions in the company.
  • 157. page 157 Jordan says more women are being drawn to beer because of all the experimentation that’s going on right now. Experimental beers, including sour beers that women in particular seem to have a taste for, are almost more appealing to wine drinkers than to your traditional beer drinker. “I think it probably feels more welcoming to them,” Jordan says. “And there’s a breadth of styles that’s unparalleled anywhere in the world.” Full audio available on the DVD at the back of this clipbook. October 15, 2013 Government Shutdown: Tapped Out | Stephanie Sy A piece about the government shutdown and its effect on the microbrewing industry was included in the national program’s 4 p.m. broadcast. Full video available on the DVD at the back of this clipbook. October 17, 2013 Pucker Up, America: Beers Are Going Sour | Michaeleen Doucleff Move over, bitter IPAs and chocolaty stouts. There’s a new kid on the craft brewing block, and it’s going to knock your salivary glands into action. It’s called “sour beer.” When you take a sip, it’s like biting into a Granny Smith apple that’s soaked in a French red wine: crisp, refreshing and a bit odd. Sour beers are probably the oldest style of brew in the world, but they’re just starting to get popular in the States. They were all the buzz at this year’s. And with hundreds of brewers now dabbling in sours, it’s easier than ever to find them at a local bar or grocery store.
  • 158. page 158 Most sour beers have few or no hops. So they’re a good option to try if you don’t like bitter beers or you’re a wine lover who prefers a pinot noir to a Pilsner, says ‘s CEO, Kim Jordan of Fort Collins, Colo. New Belgium, which produces the ubiquitous Fat Tire Ale, has started a whole series of sour beers called — one of the most widely available lines of sour. So what in the heck are these strange brews? Sours beers are to the adult beverage world what yogurt is to dairy. Its beer that’s been intentionally spoiled by bacteria — the good bacteria. “We use the same microbes that make yogurt, miso and salami,” says Alex Wallash, who co-founded , in Berkeley, Calif., one of the few breweries in the U.S. devoted solely to making sour beers. Bacteria gobble up sugars in the beer and convert them into acids, like the ones in Granny Smith apples and lemons. The microcritters also churn out a smorgasbord of flavors and aromas. The result is a brew that has all the complexity of a wine and the zing of a Sour Patch Kid. “Sour beers are tart like a raspberry or strawberry, but a lot of them are dry, like Champagne,” Wallash says. So their taste sits somewhere between an ale, wine and cider, he says. “It will definitely change your expectation about what a beer tastes like. It’s a new flavor experience all together.” And one that you might not like right away. “When I first tried a sour, I was shocked,” says Patrick Rue of in Placentia, Calif. “I thought it had spoiled, and I threw the rest of the beer down the drain.” But it was too late for Rue. He had been bitten by the sour bug and went on to make some of the first sour beers in Southern California, including the popular . In traditional beer-making, yeast is added to boiled grains to ferment the sugars into alcohol. Then the brew is ready for bottling. But for sour beers, the process doesn’t stop there. Brewers also add the bacteria Lactobacillus and Pediococcus. Sometimes they’ll include a dash of Brettanomyces, a type of wild yeast that makes cherry, mango and pineapple flavors as well as an earthy aroma that some call funky, horsey or leathery. The alternative approach for brewing sours is to go old-school and just let all the wild yeast and bacteria in the air drop into the beer naturally. It’s risky but — when done right — can produce magnificent beer. That’s the strategy Ron Jeffries at in Dexter, Mich., uses. He’s a pioneer of the sour movement in America, and he made some of the first commercial sours way back in 2004.
  • 159. page 159 “There’s wild yeast and bacteria everywhere, especially if there are orchards nearby,” Jeffries tells The Salt. “When you make a happy home for them in your barrels, they just show up and spontaneously ferment — and sour — a beer.” “For thousands of years, all beer had sour notes to it,” Jeffries says. “It was refreshing and crisp because people didn’t understand how to keep things clean. “Then with pasteurization, refrigeration and an understanding of how to keep cultures free of bacteria, beers started to become nonsour,” he says. A handful of breweries in Belgium continued to produce sour beers, known as lambics, Flanders ales and guezes. But it’s craft breweries in America that are making them fashionable again. “They’re taking the beer style in crazy directions, just like they did with IPAs and porters,” Jeffries says. “The reason why you’re seeing sour beers gaining popularity is because they taste great, but also because of the creativity of American brewers.” October 24, 2013 Mix it up! Why commit to a single 12-pack of beer? | John Verive Whether you’re new to craft beer, or you just can’t decide what 12-pack you want to commit to, these mixed boxes from craft breweries offer a variety of styles and flavors to choose from. They are a great way to explore the different flavors that craft brews offer, and are perfect when entertaining or when dropping by a friend’s place. These should be widely available wherever craft beers are sold, including BevMo and Total Wine. Hangar 24 - Mixed Crate This 12-pack from the Redland’s brewery includes three beers, and each one makes an excellent introduction to the flavors available in craft beer. The flagship Orange Wheat is a local craft, and an even more approachable alternative to the popular Blue Moon Belgian wit (brewed by Coors). Amarillo Pale Ale brings a distinctly fruity and pungent hop kick to the sampler, while the traditional Alt-Bier strikes an impressive balance between toasty malt flavors and hop bitterness. This is the box to grab if you or friends aren’t into the craft scene. New Belgium Brewing - Folly Pack The old guard among mixed 12-packs, the Folly Pack from Colorado’s biggest brewery gets updated often and always offers a wide selection of favorites from New Belgium. The fall 2013 edition contains five different beers: two bottles each of classics like Fat Tire, Ranger IPA and 1554 black lager, as well as two bottles of the new Rampant Imperial IPA, and four bottles of a “Revival Beer” from back in 2008 called Giddy Up -- a deep amber ale infused with lemon peel and espresso. There is something for every palate in the Folly Pack.
  • 160. page 160 Stone Brewing Co. - Mixed 12 Pack Fan favorite craft brewery Stone has introduced a 12-bottle variety pack this month that is heavy with hops. IPA lovers will surely get their fill with three bottles each of Stone IPA, Ruination double IPA, and the brewery’s deceptively light Levitation amber ale. Three bottles of the Oaked Arrogant Bastard round out the 12- pack and provide an interesting variant on the brewery’s flagship Arrogant Bastard strong ale. Firestone Walker - Brewery Select Pack The medal-laden Central Coast brewery (recently named Mid-Sized Brewery of the Year at the Great American Beer Festival) has introduced a new mixed 12-pack of their beers, and it means that Angelenos will finally have easier access to the Santa Barbara favorite 805 Blonde Ale -- a beer that has traditionally been distributed only within its namesake area code. In addition to the crisp and drinkable blonde ale, there are three bottles each of the light, hoppy Pale 31 pale ale, the intense Union Jack IPA, and the brewery’s flagship English-style pale ale DBA. Bring one of these boxes to a party and you’re sure to make many new friends. October 26, 2013 Craft beer cashes out | Tom Rotunno When Boulevard Brewing founder John McDonald announced he was selling his company to Belgium-based brewery Duvel Moortgat for a reported $100 million, the reaction was as swift as it was predictable. Boulevard fans in Kansas City took to social media to cry foul about their hometown brewery being sold to a foreign entity. A local Kansas City sports talk radio station even stopped talking sports momentarily to talk beer and the impact of the Boulevard deal on the local community. While Kansas City beer drinkers were struggling to come to grips with Boulevard’s new ownership, McDonald had long ago made peace with his decision. “I slept very well (the night before the sale). I drove up to the brewery the next day and steam was coming out of the stacks and it smelled like beer and for a moment I thought ‘wow.’” he said. “But it didn’t take me long to think I’m doing the right thing about the future of our brewery.” McDonald said he’d spent a lot of time in recent years thinking about the best path forward for the brewery he started in 1989 and built into the 12th-largest craft brewery in the United States. While the decision wasn’t easy, after nearly 25 years of running Boulevard he felt the timing was right to make a change.
  • 161. page 161 “I’m 60 years old and it was time to start thinking about the next chapter in Boulevard’s history,” he continued. “I’ve known about [Duvel] before I even started my own brewery and have incredible respect for it and what they’ve done. They will be fantastic partners going forward.” The question of how to best move forward is one that will be faced by a growing number of brewers, who after decades of building their businesses, will be ready to transition away from day-to-day control. The reality for many craft brewers is that after years of work and growth, their equity is still tied up in the brewing facilities and infrastructure they have worked so hard to build. “Many of these brewers started their business when they were 30 years old, and now they’re nearing 60 or 65 and they’re wondering: Do I want a little swim-to-shore money or is it time to set things up for the next generation?” said Dick Leinenkugel, business development manager for MillerCoors’ craft division,Tenth and Blake. The Jacob Leinenkugel Brewing Company, which dates back to 1867, was among the first craft brewers to sell to a larger entity, when it was purchased by Miller Brewing (now MillerCoors) in 1987. While MillerCoors is now the parent company, the Leinenkugel family continues to play an active role in its namesake brewery with Jake Leinenkugel serving as president and two of his sons, the sixth generation of brewing Leinenkugels, also involved with the business. Leinenkugel said his family’s brewery likely would not have survived without the Miller deal and he expects similar moves by other craft brewers in near future. “I think there will be a whole series of partnerships or other business transactions in the next three to five years,” said Leinenkugel. Some of the larger craft beer companies have already taken moves to shape their future. Colorado-based New Belgium Brewing, which got its start in 1991 and has grown into the third largest craft brewery, recently implemented an employee stock ownership plan designed to help keep it independent. Under the plan, New Belgium CEO and co-founder Kim Jordan sold her controlling stake to the company’s ESOP and the brewery is now 100 percent employee-owned. Another craft beer pioneer, Ken Grossman, who founded Sierra Nevada Brewing Company in 1979 and built it into the second largest craft brewery in the country behind only Jim Koch’s Boston Beer Company, is in the process of transitioning leadership of his company to his children. Grossman’s plan appeals to Sam Calagione of Dogfish Head Craft Brewed Ales in Delaware. Calagione, who founded Dogfish Head in 1995 and operates it with his wife Mariah, said he’s been offered what he called “F- U” money from venture capitalists and larger breweries. But Calagione said he feels an obligation to keep Dogfish Head family-owned until his two young children are old enough to decide if they want to take it over.
  • 162. page 162 “It’s my hope that one of our children will run our company, but if they choose not to, then I need to respect that,” he said. “If my kids don’t want to run it and I have an opportunity to sell to a great company like Duvel when I’m 60 or 65, then I hope I’ll entertain that with my head held up high.” Boulevard’s McDonald said a key criteria for any sale was finding a company that would be a good steward of the business he worked so hard to build. Industry watchers say the cultures of Duvel, which also acquired New York-based Brewery Ommegang in 2003, and Boulevard are well-aligned. “Duvel is a company that’s very focused on providing high-quality beers,” said Chris Furnari, the editor of beer industry website Brewbound.com. “If you look at some of Boulevard’s highest growth, it’s coming from their Smokestack series, which is their high-quality, large-bottle beers. It fits perfectly with the really high-end products Duvel and Ommegang are already providing to consumers.” Duvel’s history of acquisition without tainting the acquired brand is not lost on Dogfish Head’s Calagione. John McDonald “basically sold the majority equity of his business to a company that’s passionate about beer first and business second,” he said. “I think he’s made one of the most graceful transitions in ownership of a craft brewery that’s been made yet.” Beer makers, big and small, are tapping into consumer willingness to experiment beyond traditional brews. Bored with Budweiser? Crack open a new vanilla bourbon- flavored lager from the market leader’s “Project 12” limited edition 12-pack, which debuted Monday and is available through the end of the year. Other twists on the traditional Budweiser lager within the pack (four bottles each of the three flavors): a darker, slightly stronger brew and a hoppier one made with Pacific Northwest hops. Or if you prefer holiday spices, Blue Moon Brewing, which is owned by competitor MillerCoors, has a new Gingerbread Spiced Ale in its brewmasters winter sampler pack, out Saturday. Seasonal and limited-edition beers are not new, but, typically, smaller, independent craft breweries have been the ones more likely to release them. Boston Beer Co., the largest U.S. craft brewery, has its own gingerbread- flavored beer, the Merry Maker stout, in individual 22 oz. bottles, and the cinnamon, ginger and orange October 29, 2013 More big beer makers are happy to go hoppy | Mike Snider
  • 163. page 163 peel-infused Winter Lager, in six packs and a winter variety pack, on the way to stores now.. Also just out, the brewery’s Utopias, a blended and barrel-aged “extreme” (read: very high alcohol) beer -- only 12,000 bottles were made and each sells for $199. Also just hitting retail from regional breweries are a new Accumulation White India Pale Ale from New Belgium Brewing Co. (Fort Collins, Colo.) and a Blackout Stout and Christmas Ale from Great Lakes Brewing Co. (Cleveland). The growing inclination of big brewers to follow suit suggests that mega-brewers are taking notice of the successful inroads that craft breweries have made in the marketplace. While major brands dominate beer sales, craft beer accounted for 8.5% of the $62 billion spent on beer at retail in 2012, according to market tracking firm Technomic. That’s up from 7.5% in 2011. That growth has not gone unnoticed by big brewers. “They want to play in the craft space ... (because) they think that consumers, particularly Millennials, are looking for new flavors and new brands,” says Eric Shepard, vice president and executive editor of Beer Marketer’s Insights. The top 20 beer brands have seen their market share remain basically flat -- up 0.7% in 2012 -- while all other brands combined rose 3.5%, the firm found. Big brewers also failed to capitalize on premium and high-end trends explored readily by wine and spirits makers, Shepard says. “So you have this double push for them to explore the craft space with their own brands.” This is the second year for Budweiser’s Project 12, which lets brewmasters from its dozen U.S. breweries collaborate and tinker with new recipes based on the original. While last year’s batch resulted in the more full-bodied Budweiser Black Crown being added to the company’s year-round lineup, that’s not necessarily the plan this year, Budweiser Vice President Brian Perkins says. And, he says, “we will never pretend to be a craft beer. (With Project 12), it is really about emphasizing the skills and versatility of our brewmasters and how high quality Budweiser is.” Founded in 1995, Blue Moon experimented with flavors, among them a pumpkin beer, beyond its White Belgian Ale flagship, but discontinued them after a few years to focus on the original. Eventually, consumers began contacting the company about the old flavors. These days, Blue Moon has 18 additional beers that it releases seasonally or for a limited time. “Compared to back then, it’s almost like night and day,” brewery founder Keith Villa says. “People are more accepting of different flavors of beer. People are really taking advantage of the Internet and delving in and finding out what these beers are all about.” Blue Moon let fans vote on Facebook for ingredients to be used in a seasonal beer, and Gingerbread Spiced Ale was the result. As for supplies of the limited seasonal, Villa says, “when it’s gone, it’s gone.”
  • 164. page 164 Coors plans a new seasonal citrus light beer next year, and Miller has released Third Shift Amber Lager, created by some of its experimenting brewers. Also in the works is Fortune, a higher alcohol lager. Meanwhile, Anheuser-Busch has its Shock Top brand of three fruit-infused beers and an apple- wheat cider; it also owns Goose Island Beer Co., which just expanded its Vintage Collection of beers barrel-aged with fruit ingredients: the farmhouse ales called Gillian (strawberry, honey and pepper) and Halia (peaches), and 2013 editions of the Lolita (blackberry) and Juliet (raspberry) sour beers. Craft breweries have grown protective of their turf and are concerned that big brewers may mislead consumers with offshoot product lines and brands -- and unfairly gain growth by using their vast distribution power. The Brewers Association, which conducts the annual Great American Beer Festival in Denver, has proposed that all beers have the parent company name on the label. Without some transparency “craft beer made by craft brewers may soon be hijacked” just as “homemade” foodstuffs have been by mass-produced supermarket commodities, association president and founder Charlie Papazian wrote recently in The New Brewer magazine. That’s a move that Jim Koch, founder of the Boston Beer Co., and maker of Samuel Adams beers, approves of. “I say, ‘We welcome you’ and we would hope that you would be proud to put your own name on that (beer),’ “ he says. Koch, who recently became the first craft brewer to become a billionaire, himself took flak from craft brewers in the company’s early years for initially brewing Samuel Adams Boston Lager under contract at other breweries. That consumers might try big brewers’ specialty beers is all part of “this flavor revolution,” he says. “Once you’ve discovered beer with a lot of flavor it’s hard to forget about it,” Koch says. “Our drinkers will have a Bud Light, Coors Light or a Miller Lite and they are fine with it. We all eat at really good restaurants and we all occasionally eat at Taco Bell. And they are both good. It’s great that the American consumer has choice.” There are more craft breweries in the U.S. now than any time since 1890. Overall beer sales have decreased across the board, but microbrews increased by a heady 12 percent in 2012. Beeradvocate.com’s top 250 beer ranking is totally dominated by Pliny the Elder, Lips of Faith and Zombie Dust. Micro brews are causing big headaches for Big Beer. But are micro brews also winning the marketing wars? October 31, 2013 Tagline Takedown: Microbrews Versus Big Beer | Steve Cody
  • 165. page 165 A Virtual Taste Test I did a virtual taste test to find out. I researched the taglines and online experiences of the best-known beers, and then sniffed out how craft beers fared in comparison. Let’s first pony up to the bar with crafts: Colorado-based New Belgium Beer’s tagline is: “Pairs well with people” and they live up to that promise in spades. Their website experience rivals that of a finely crafted brew. It’s rich in visuals, satisfying in tone, and it seamlessly delivers on the pairs well with people promise. Their homepage highlights everything from community to sustainability. They want you to know they care about their product, you, and the environment. One label, Fat Ale, even sponsors the Tour de Fat, a 12-city event that has raised $2 million for charity and which has donated another $5 million to non-profits. New Belgium has two sustainability experts on the management team, and asks website visitors to share ideas for “...our mutual journey towards sustainability.” I’ll drink to that! Wasatch Beers is headquartered in lovely Park City, Utah. But, there’s nothing idyllic about their website. This is one dull, corporate website for a microbrew whose brand promise reads: “To make the best ales and lagers possible. To achieve commercial profitability, while maintaining the highest level of social responsibility. To have as much fun as we can legally get away with.” There’s nothing fun about the website and I cannot find anything about Wasatch’s commitment to corporate social responsibility. All I see is an old-fashioned marketer delivering on only one part of its brand promise: achieve commercial profitability. My initial reaction to the Brooklyn Brewery website was, Fuggedaboutit! Their “Welcome to Brooklyn” tagline had me expecting I’d find everything needed to know to enjoy the borough. And while the website contains a brief video that tours the nation’s fifth largest city, it moves in warp speed. In fact, the website is pretty much a hard sell for the beer, the brewery tour and its online store of fairly cool merchandise. The look-and-feel of the site reminds me more of a moribund comedy club than the newly revitalized reality of Brooklyn. All Things to All People I popped open my Big Beer tour by visiting Busch. Their tagline is, “You’ve earned it.” Have I? What did I do? Sadly their website does little to explain, except to say it’s “…a beer that tastes earned.” What does earned taste like? Sounds harsh. It gets worse. The home page features angler of the year, Kevin VanDam, who also won the brand’s “Reel in a Winner” fishing competition.
  • 166. page 166 Speaking for non-fishermen everywhere, I don’t care. I suppose they want to be the angler’s beer of choice, but that leaves out a lot of landlubbers. Heineken’s tag is: “Open your world.” The website reveals a contest in which Heineken picks two ordinary guys and places them in extraordinary places (i.e. a deserted beach in the Philippines. Yikes!) where they have to find a hidden six-pack of Heineken. The Heineken website experience is just like the big beer itself. Derivative. Think: NBC’s “Get Out Alive!” meets Dos Equis’ Most Interesting Man in the World. Finally, I checked out a bargain classic: Red Stripe. I associate Red Stripewith a beautiful Caribbean beach. And, lo and behold, the beer, its tagline and web experience all deliver on that visceral emotion. Red Stripe’s tagline is deceptively simple: “Hooray Beer!” And, the website celebrates the simplicity of tipping back a bottle of beer on a beach, with rotating screens that shout, “Hooray, no fruit needed!” and “Hooray, no fancy glass needed!” Taste, Taglines, and Truth Red Stripe stood alone in a sea of Big Beer websites that either tried to be all things to all people or, like Busch, focused solely on one narrow hobbyist. So there you have it. The best microbrews are outflanking Big Beer in three ways: taste, tagline and truth. Having said that, I’d still prefer a certain Big Beer. In fact, now that I’ve met my deadline, I want to watch the sun set over an Ocho Rios beach while I sip my Red Stripe. (Hooray for me!)
  • 167. November 2013
  • 168. page 168 November 7, 2013 New Belgium Brewing bringing craft beer lineup to Ohio | Dan Eaton The nation’s third-largest craft brewer arrives in Columbus next month. Fort Collins, Colo.-based New Belgium Brewing earlier this year announced plans to come to Ohio and has selected Superior Beverage Group as its local distribution partner. The beer, best known for its flagship Fat Tire Amber Ale, will be available Dec. 16. Fat Tire and Ranger IPA will be sold in both 22-ounce bottles and on draft, while Trippel and Lips of Faith will be available in bottles and Accumulation White IPA will be sold by draft. Ohio is relatively late to the New Belgium party becoming the 35th state in which the brewer distributes. The arrival of New Belgium comes not just as the local brew scene is booming, but also as more out-of-state brewers make moves into Ohio. Most notably, there was the long-anticipated arrival of Pennsylvania-based Yuengling two years ago. Hawaii’s Kona Brewing Co. and Oskar Blues, another Colorado brewer, began selling in the state within the past two years. Oregon’s Deschutes Brewery will begin distribution in the state in early 2014. With the arrival of both New Belgium and Deschutes, the 10 largest craft brewers in the U.S. all will be available in Ohio. Kansas City-based Boulevard Brewing Co., 12th in last year’s Brewers Association ranking, will be the largest craft brewer not sold in the state.
  • 169. page 169 November 12, 2013 Patagonia Celebrates Its Birthday Just Like You Do: With Beer! | Jonathan Evans Clothing companies: They’re just like us! At least, insofar as they’re inclined to celebrate birthdays with frosty adult beverages, which is exactly what the good folks at Patagonia did in collaboration with New Belgium Brewing, crafting a limited-edition lager to mark the occasion of the outdoors brand’s 40th anniversary. Dubbed California Route after a climbing route on Patagonia’s Mount Fitz Roy, the new brew blends Munich specialty malts with Cascade and noble Hollertau hops to create a libation that’s malty in character — think freshly baked bread — but livened up with earthy, hoppy notes. In keeping with Patagonia’s commitment to using organic cotton, it’s brewed with certified organic ingredients. It’s a small release, so count yourself lucky if you find a sixer in your area (much more likely in the western US), then crack one open and enjoy it for the rest of us.
  • 170. page 170 November 13, 2013 Beer of the Week: Accumulation White IPA | Evan Benn
  • 171. page 171 November 15, 2013 America’s Natural And Organic Breweries Weekend socials, football games, vacations or just trying to relax at night are all times we find ourselves enjoying a beer or two. The United States ranks number nine in the “Top 20 Beer Drinking Countries“ in the world. The study found that the average consumption is 81.6 liters per person and that there are “more breweries in the U.S. than any other country.” If we have the greatest number of breweries in America, then why not select one that is not only better for your health, but better for the environment as well? When we think of organic products, what usually comes to mind are raw fruits and vegetables, but what about our alcoholic drinks? The North American Organic Brewers Festival website states that all beer was organic until the 19th century. Today, many pesticides and fertilizers are used when growing barley and hops. The first modern company to produce organic beer was Pinkus Müller brewery in Münster, Germany in 1980. In the mid 1990s, organic beer began being produced again in the U.S. and has grown to be a $20 million market. Pesticides and fertilizers are toxic and very harmful to our health and the earth. These chemicals not only lurk in our products, but they also make their way to our local water sources. These chemicals have been found to cause cancer, problems with fertility, respiratory ailments and allergies. Furthermore, recent studies have shown that they are the cause of the massive bee declines as well. Choosing organic products not only helps decrease the amount of toxins we are putting into the environment, but it also supports the reduction of erosion and conservation of water by encouraging a more natural method of growing crops. “Farmers are estimated to spray hops 14 times a year with an average of 15 pesticides and fungicides,” according to an article by Lloyd Alter, a writer for TreeHugger.com. So with all of this talk about why to choose organic, what organic breweries exist in the U.S. so we can reduce our impact on the environment? Here’s a rundown of some of the best U.S. breweries that contain organic beer.
  • 172. page 172 Bison Brewing Berkeley, California Bison Brewing not only produces 100% USDA certified organic beer, but it was also the first B Corp-certified brewery in the world, meaning it meets “rigorous standards of social and environmental performance, accountability and transparency.” The brewery works hard to reduce its impact with its business practices and use of recycled and non-GMO packaging. Butte Creek Brewing Ukiah, California Butte Creek Brewing is organic certified by the California Certified Organic Farmers organization (CCOF) and encourages others to practice sustainability and better use of renewable resources. The brewery produced its first organic beer in June of 1998, the Summer Organic Ale, which is considered to be one of the first organic beers in the U.S. Eel River Brewing Company Fortuna, California Eel River Brewing Company was the first fully certified organic brewery in the United States and it has continued its efforts toward lowering its impact by using recycled materials, ingredients from local businesses, utilizing renewable energy and recycling its spent grain, as well as installing a water pre-treatment facility. Fish Brewing Company Olympia, Washington Fish Brewing Company has seven different organic ales to choose from and donates its used grain to local dairy farms. It also recycles water by using the same water for multiple purposes. New Belgium Brewing Fort Collins, Colorado New Belgium allows you to follow its progress of becoming more sustainable through its website. It has set goals to reduce energy and water use, as well as decrease its waste and CO2 production within a certain timeframe. Since day one of opening the brewery, it has worked towards developing sustainable practices and even has its own “sustainable purchasing guidelines” in order to ensure that it partners with other environmentally conscience vendors. While being environmentally responsible by choosing a drink from one of these breweries, don’t forget to drink responsibly as well.
  • 173. page 173 Colorado’s most famous beer might be Coors, but it’s impossible to ignore the more than 200 other breweries in the state that don’t own and operate ice-cold Love Trains. That’s why we’re presenting a comprehensive guide to the beer scene in ‘Rado, including which beers you need to drink even if you don’t live anywhere near Denver, the local breweries that’re primed to become the next big thing, and the taprooms you absolutely have to visit if you’re anywhere close by. THE OLD SCHOOL BREWERIES Coors Brewing What started in Golden in 1873 by Adolph Coors has grown into an international beer conglomerate that’s the seventh largest brewing company in the world. Now it’s run by Pete Coors, who is into beer pong. Great Divide Brewing Company In 1993, GD put down roots in a not-so- nice Denver neighborhood blocks away from where the Rockies debuted/began sucking. Their Yeti releases are always incredible and have been photographed in the wild (we love the Chocolate Oak Aged version), and their Hercules Double IPA is 85 IBUs of hop-heavy awesome. New Belgium Brewing The pride of Fort Collins, New Belgium began in 1991 with two beers, one of which has turned into a craft beer classic: Fat Tire. Today, they continue to expand their nationwide reach by building a state-of-the-art brewing facility in Asheville, NC, and by putting out buzzworthy brews with offerings like the Le Terroir sour from the Lips of Faith series. Breckenridge Brewery In February 1990, CO got its third craft brewery in the form of a still-popular pub on Main St in Breckenridge. It only took a few more years to expand their operation to Denver and begin bottling the likes of their Vanilla Porter, Agave Wheat, and Lucky U IPA. Back in 2011, they merged with another Colorado brewery powerhouse: Wynkoop. Keep reading. November 18, 2013 An Insider’s Guide to... Colorado’s Beer Scene | Lee Breslouer
  • 174. page 174 Wynkoop Brewing Company The very first brewpub in Colorado in 1988, let alone Denver, there’s no denying the downtown Denver pub’s charm -- or their brews. From an old standby like Rail Yard Ale to the Great American Beer Fest-winning B3K schwarzbier, Wynkoop’s a must-visit for any serious craft beer drinker worth their salt. They continue to innovate with the ballsy Rocky Mountain Oyster Stout, and show no signs of slowing down, even after their merger with Breck. Oskar Blues Brewery Oh, no big deal, they were just the first craft brewer in the country to can their beers. Actually, it was a very big deal. Since 2002, Dale’s Pale Ale has been canned and enjoyed by people all over this great land. It’s tough to forget that Oskar Blues started as a side project of a tiny restaurant in Lyons, CO, and has since expanded by leaps and bounds, to the point where to keep up with demand, they’re opening a brewery in North Carolina. If you haven’t yet had their Gubna, strap on your Imperial IPA boots, and have their Gubna. OTHER VERY NOTABLES Mountain Sun Pubs & Breweries, Left Hand Brewing, Boulder Beer, Avery Brewing THE 10 COLORADO BEERS TO DRINK New Belgium’s 2013 La Folie Why to Drink It: The Lips of Faith series is a signature of the Fort Collins brewery, and this year’s 6% ABV wood- conditioned brew does not disappoint. Look for “sour apple notes, a dry effervescence, and earthy undertone”. Availability: It’s in 24 states. See if you live in one of them. Great Divide’s Oatmeal Yeti Why to Drink It: All Yeti releases are a cause for celebration, and this year’s 9.5% ABV version of the imperial stout is no exception. The beer’s characteristic “roasty backbone” is in place, along with a “unique dark fruit character”. Availability: Use GD’s beer finder and see if the Yeti’s been spotted near you. Odell’s Lugene Chocolate Milk Stout Why to Drink It: Named after the dairy farmer whose cows gobble up the spent grain left over from Odell’s brewing process, Lugene is an 8.5% ABV beautiful mouthful of milk chocolate. It’s rich, creamy, and makes for a great after-school after-work snack. Availability: Odell’s is in 10 states. Pray that yours is one of them. Crooked Stave’s Wild Wild Brett “Violet” Why to Drink It: Only available in Colorado, they bottled just 1526 of these puppies, so either go bribe Chad the brewer for some from his personal stash, or hope it’s available in their taproom when you go. If you’re able to find this 7.5% beaut, you’ll be rewarded with an ale that has lavender and pomegranate notes, and will be unlike anything you’ve ever had the pleasure of tasting. Availability: Your best bet is to go to Crooked Stave’s new taproom in The Source building. Odell’s Deconstruction Why to Drink It: A barrel-aged wild ale that’s not so sour novice that beer drinkers will shy away from it, this isn’t quite a Belgian or a sour, which makes it one of the more unique beers on the market. And at a 10.5% ABV, it packs a punch. Availability: Odell’s is in 10 states. Pray your state is one of them.
  • 175. page 175 Avery Brewing’s Maharaja Why to Drink It: For one, it’s part of Avery’s Dictator Series, which lets you drink like a despot without actually having to enslave nations. For two, it’s an impressively drinkable heavy-hitter at 10.4%, and has a cool Maharaja dude on the label. Availability: Find it using their handy website. Denver Beer Company’s Graham Cracker Porter Why to Drink It: One thing DBC does well is seasonal beers. But this is so delicious, it’s good any time of the year. If they ever have the oak-aged version on tap, snag it. Doesn’t matter if it’s in August -- you just can’t beat that smooth, chocolatey graham cracker taste. Availability: This is one you’ve gotta be in Denver now to enjoy, but don’t fret -- they’ll have this sucker out in cans soon enough. Oskar Blues’ Ten FIDY Why to Drink It: With a name that also refers to what’ll happen when we start cloning members of G-Unit, Ten FIDY is a dark, hoppy beast of a beer. It’s what should be in the dictionary when you look up “imperial stout”. Availability: 26 states carry this bit of canned heaven, so snap it up. BRU’s Citrum IPA Why to Drink It: Best enjoyed in their cozy Boulder taproom, this is as well-balanced and tasty an IPA as you’ll find, thanks to the fresh lemon zest and juniper berries in the mix. Availability: You can snag a pint all over Colorado, but nowhere else for the moment. SKA Brewing’s Modus Hoperandi Why to Drink It: Unlike some of the balanced IPAs we mentioned earlier in this list, this beer isn’t afraid to punch you in the face with hops, but somehow manages to also be an easy-drinking beer. Availability: Seven states and a handful of foreign countries have access to this fantastic IPA. THE BEST TAPROOMS Epic Brewing Company -- Denver, CO A new and welcome addition to the Denver beer scene by way of Salt Lake City, where the brewery got started, Epic’s taproom/bar is sizable (and has a nice fireplace!), providing plenty of room to stretch out and enjoy their Big Bad Baptist Imperial Stout on nitro, which is infused with coffee from a Fort Collins roaster. Prost Brewing -- Denver, CO Munich might be at least a hundred miles away, but you only have to go to Denver’s Highland ‘hood for beer brewed on old German brewing equipment, and what are some of the more authentic Deutschland beers you’ll drink anywhere, including a dunkel, a pils, and an altbier. Unlike Philly, it’s actually always sunny in Denver, so be sure to enjoy it on their patio. New Belgium Brewing -- Fort Collins, CO It’s always a mob scene, but you’ve gotta go just to have gone. Soak in the atmosphere of one of the epicenters of Colorado’s craft beer scene, located in picturesque Fort Collins. And the free tasters aren’t bad either.
  • 176. page 176 Telluride Brewing Company -- Telluride, CO Telluride is one of Colorado’s great treasures, and the views from the brewery there prove that every single day. The beer ain’t bad either -- we like the Face Down Brown (and so do beer nerds, as it’s won Gold at the World Beer Cup). Trinity Brewing -- Colorado Springs, CO Colorado Springs’ Trinity is not only home to one of the coolest looking bartops we’ve ever seen (it glows!) -- they’ve also got healthy eats and bizarre dranks like the GABF gold-winning Elektrick Cukumbahh, a Summer saison made with English cucumbers. THE BEST BREW PUBS Under the Sun -- Boulder, CO Technically, the Boulder-based brewpub doesn’t brew in-house, but they do brew upstairs in their sister brewpub Southern Sun, and that’s close enough for us. But you’ll want to head downstairs for the far-superior food, as everything on the menu pairs perfectly with their beers and others from around the country. We recommend the fig & pig wood-fired pizza and their beer-infused sausages. Gravity 1020 -- Fort Collins, CO Presumably one of Sandra Bullock’s favorite places to eat in Fort Collins, this brewpub is a glass-walled affair that looks onto the brewing facilities of Fort Collins Brewery. Chomp down on fried chicken with an Amber BBQ sauce, or other dishes that also use elements of their tasty beer. And bring a growler -- they’ve got a baller, hi-tech filler that’ll do it right. Breckenridge Brewery & Pub -- Breckenridge, CO One of the state’s original brewpubs is still one of the best places to eat and drink for apres ski, with hearty-as- hell burgers, wings, and classic beers like their Agave Wheat and Avalanche Ale on tap. CooperSmith’s Pub & Brewing -- Fort Collins, CO CooperSmith’s been a Fort Collins favorite since 1989; expect to find the usual pub fare like bangers & mash and mac & cheese alongside inventive beers like Sigda’s Green Chile, made with Serrano and Anaheim chiles, and the Albert Damm Bitter. THE BARS WITH THE BEST COLORADO BEER Colorado Plus Brewpub -- Wheat Ridge, CO 56 beers are on tap, and they’re all brewed in-state, which makes taking a trip to visit this pub into the Denver ‘burbs worth it. Snap up their mussels in a tomato/hefeweizen broth and pair that shizz with a Cannonball Creek Mind Bender IPA and you’re all set. For extra fun, when you’re done that beer, ask for 55 tasters of the other ones.
  • 177. page 177 Falling Rock Taphouse -- Denver, CO A must-visit in Denver for any respectable beer poindexter, Falling Rock packs ‘em in by offering 75+ beers on tap and 100+ bottles, tons of which are home-grown, from Oskar Blues Deviant Dale’s, to SKA Brewing’s Vernal Minthe Stout, to Epic Brewing’s only-available-in-state Escape to Colorado. The Mayor of Old Town -- Fort Collins, CO Rated one of the top beer bars in the country by filthy pornographic magazines like Playboy (ladies) and Draft Magazine (beer), the Fort Collins pub has 100 beers on tap, pouring local treats such as Funkwerks Saison, the German beer-obsessed Grimm Brothers Little Red Cap, and the delightfully-named Big Freshie Meow Meow from Great Divide that you usually have to go to their taproom to find. Freshcraft -- Denver, CO Located in the heart of Mile High’s LoDo, the 20+ taps at Freshcraft are always craft and always reflect the extremely good taste of the staff. For instance, check what was on tap recently: New Belgium’s Lips of Faith Paardebloem (bittered with dandelion greens!), Upslope Brewing’s Rum Barrel Oatmeal Brown, and the grammar nerd kryptonite/double IPA called Myrcenary from Odell. HOW TO SELECT YOUR NEXT COLORADO BEER If you like Sierra Nevada Pale Ale, then you’ll love Boulder Beer’s Hazed and Infused, an inoffensive, easy-drinking brew with a nice hop bite at the end. If you like Dogfish Head’s 120-Minute IPA, then you’ll love Avery’s Hog Heaven, as it clocks in at a similarly high 104 IBUs, and about a 9% ABV -- and, unlike the 120, you can actually find this in stores. If you like Sam Adams Boston Lager, then you’ll love Steamworks Steam Engine Lager, a beer you can crush over brunch (as long as you’re in Colorado), and one you can drink a bunch of without getting too tired of it. If you like Magic Hat #9, then you’ll love Dry Dock’s Apricot Blonde, as this has those same apricot notes (only much stronger), and a big ol’ gold medal at GABF to its name. Bonus: it comes in cans, like every good beer should. If you like Guinness, then you’ll love Left Hand’s Milk Stout Nitro in a bottle, as it awesomely replicates the experience of drinking stout from a nitro tap without having to wait for the group of five girls at the bar to finish ordering their vodka sodas.
  • 178. page 178 November 21, 2013 On Blending Beers & Troy Casey’s New Venture | Sarah Haughey Brewers in Belgium pioneered what we now know as sour beers, or wild ales, hundreds of years ago, but spin-offs of these styles have just started to hit the American beer market in the last several years. New Belgium helped make these styles approachable after building a huge fan base with its balanced amber ale Fat Tire, first brewed in June of 1991, and continuing to produce brews that the general population of beer drinkers would like. Now, with a sensory program, and barrel aging and blending projects, New Belgium has made sour beers like La Folie and Le Terroir sought after by beer geeks across the country. Lauren Salazar, the lady brewer behind La Folie and the whole Lips of Faith series – who also started the brewery’s sensory program in 1999 – relies on a blending process that brewers in Belgium mastered decades ago to create their infamous sour beers. While on first impression blending may sound like cheating in a way – combining multiple beers to create one that is better than the sum of its parts and perhaps hiding flaws – this is not the case, as blending is an art in and of itself that goes far beyond the actual act of brewing beer. Blending is like cooking in a way, combining complimentary, or sometimes contrasting, flavors to create a full product that is complex and interesting to the palate. When it comes to sour beers, barrel aging is key, as those barrels impart flavors that are impossible to achieve by simply brewing one beer. Blending multiple barrels together – whether it is different batches of that same beer or totally different beers – produces characteristics that are not achieved any other way, and most times are not replicable. “Some barrels are just plain old sour bombs, which can void lots of flavor attributes from that barrel,” says Lauren Salazar, wood cellar manager and blender for New Belgium. “Just sour is boring and really one-sided. Choose a nice barrel with some soft [brettanomyces], a plumy coffee malt barrel, one with some cola notes – then you’re on to something.” At New Belgium, Lauren and her team of sensory specialists use 64 foeders (massive wooden barrels) to produce large batches of La Folie and Le Terroir, blending to achieve complexity in those brands. So, what does it actually mean to blend and create a version of the same beer each year? New Belgium starts their process eight months to a year out, tasting barrels and blending to keep the foeders on track. What is in these foeders?
  • 179. page 179 Two different base beers: Oscar, a dark base, and Felix, a light base that they age and acidify in barrels. La Folie, says Salazar, is nothing but a blend of the Oscar, a dark lager, aged and acidified in foeders. “There are approximately 28 foeders ranging from 25-220hl (hectoliters) that hold Oscar,” says Salazar. “We’ll taste through the barrels and begin the process of choosing the blend – 15% of Foeder #1, 25% of Foeder #16, 5% of Foeder 8, 35% of another, etc. Then we taste the blend, tweak it, and then make that vintage La Folie.” Troy Casey, former brewer for AC Golden, spent time with Lauren and the New Belgium team, studying the process behind La Folie. Casey took his largely self-taught knowledge of barrel aging and blending to work with him at AC Golden, creating small batch beers in a tiny cellar – a venture now known as the Hidden Barrel Project. From his efforts, AC Golden began to bottle and distribute several sour beers: Apricot, Peche and Kriek. Casey, who is leaving AC Golden to create his own brewery Casey Brewing & Blending in the Carbondale/Glenwood Springs area, does not have a huge amount of experience in the blending realm when you think about Belgian blenders who have largely had their knowledge passed down to them from prior generations. This is not necessarily a bad thing because blending is a constant learning process. You can blend hundreds of times to create different vintages, all the while learning about why flavors are occurring. Each blend is an experiment of sorts. “I’ve been blending over the last year or two and I’ve found where I want to spend my time; blending is natural,” says Casey. “Blending is fun because you add flavors together to make a beer that’s greater than the sum of its parts and you can’t get these flavors any other way. It will take a long time for me to call myself a blender, but I’m excited to get there and try a beer months down the road that’s much different than just these three barrels put together.” Casey’s focus for his venture will be the post-brewing process. In fact, having a brewhouse of his own is not even on his mind. Casey will be contract-brewing wort from Roaring Fork Beer Company, a new brewery created by Chase Engel, formerly of Aspen Brewing Co. Ironically, Casey and Engel were unknowingly looking at the exact same property to found their businesses. Casey will produce two different worts with the help of Engel: a Lambic and Saison. By only having two beers in his cellar he’ll have more opportunities to focus on blending to create unknown characteristics and to use local produce from small growers to make different varieties of the same beers. “The focus is not sour because I think we can move past that as an industry – people like sour beers the way they like bitter beers,” says Casey. “When I went to Belgium early this year, I loved learning that lambic brewers and blenders consider the
  • 180. page 180 sour aspect of lambic and gueuze to be an unnecessary evil; to them a sour gueuze or lambic is an off-player.” In Belgium, Casey found that blending helped control acidity. In America, brewers put beer in a barrel hoping it will be sour, but it’s the opposite in Belgium. A gueuze is sour, yes, but it is much more complex than that: Belgian brewers blend a young and old lambic together to cut some of the acidity that exists in the older lambic, allowing for other flavors to out-weigh the sourness. Casey will follow this route by using mixed culture fermentation – everything will have the bacteria lactobacillus to some extent as well as some brettanomyces, but his beers will not necessarily be sour. They may be tart and dry, but won’t taste like what we have come to know as sour beer; they will be more of a gateway to the more acidic beers. “People who like sours will like my beers because they will have acidity to them, but I’m making beers that people want to try without getting that acidity right away,” says Casey. “Ideally if I can make my flagship be a lambic, where someone who has never had an American sour doesn’t just pucker immediately, but thinks about the other flavors first, I could leave happy with that.” Now that Casey has left AC Golden, he can focus on finding a property in the Roaring Fork area, a destination he fell in love with after his girlfriend moved up their for work last year. “I could sell more beer with a tasting room in Denver, but this is where we want to start our family, and not to mention, we’re close to the best agriculture in the state,” says Casey. Palisade and Hotchkiss are just a short drive from where Casey plans to set up his brewery, which will help him achieve his goal of being the only brewery that makes beer using 100 percent local ingredients. AC Golden’s Colorado Native was brewed with all-Colorado ingredients and Casey is looking to go a step further. “Being close to [fruit and vegetable] growers is important so I can build a relationship with them,” says Casey. “Brewers now can pick up the phone and make one call and talk to one person to get any ingredient from any part of the world. That’s not what I want to do. I want to know the person or family growing my barley, my wheat, my cherries, my hops. It’s more work but I have the passion to do it and doing so will lead to better beer.” Casey will source his grains from Colorado Malting Company and has already built a strong rolodex of local growers. One grower in Hotchkiss is planting a large number of cherry trees specifically for Casey. These aren’t your average cherry trees, however, but are a darker and more flavorful varietal that Casey hopes will play well with his beers.
  • 181. page 181 “He knows me and apparently trusts me,” laughs Casey. “I’m really looking forward to showcasing those cherries. In the next 5 to 7 years, my family will be handpicking them. New fruit trees take a long time to reach full production, but hey so do my beers.” Once Casey finds his location, his opening date largely depends on his beer. A saison will only take a few months but his lambic will take around a year before he will be able to pour it in his taproom, which he plans to keep small to cultivate education surrounding his process. When production is in full force, Casey will distribute 750ml cork-and- cage bottles to the Front Range, but for now, it’s all about location. November 21, 2013 The Best Wines and Beers for Thanksgiving | Joshua M. Bernstein and Anthony Giglio Thanksgiving meals have come a long way since the days when you knew exactly what you’d be eating (turkey) and that there wouldn’t be anything especially sexy to drink with it (Grandma was no oenophile). But modern families feel no shame in swapping out the standard T-Day bill of fare for all kinds of variations on game birds, ham, chicken, fish, and lamb-which makes pairings a wee bit tougher. We asked beer aficionado Joshua M. Bernstein and wine expert Anthony Giglio to share their top picks for each of the possible proteins you might encounter this holiday season. Let’s start with the classic. . . . TURKEY Wine Pairing The all-American bird deserves an all-American wine that can stand up to all the nuances in flavor turkey has to offer-and Zinfandelis about as patriotic as it gets. Even though it’s believed to have come to California from Croatia, it’s not made in this style anywhere else on the planet. Generous, juicy, and spicy, with all the berry trimmings you love with turkey, it’s rich, round, and balanced with bright acidity and soft, velvety tannins. $60; Ravenswood 2011 Old Hill Zinfandel, Sonoma Valley, California Beer Pairing Saison, French for “season,” is a rustic, farmhouse-style, dinner-friendly Belgian ale. The category king is Saison Dupont, which has been brewed on the same farm since 1844. The secret recipe owes its flavors to spring water and proprietary yeast strains, resulting in a citrusy, peppery quaff with a dry finish. Dupont can chainsaw through rich gravy while ably complementing the stuffing, potatoes, and vegetable sides. Brasserie Dupont Saison Dupont Belgian Ale, West-Hainaut, Belgium . . .
  • 182. page 182 HAM Wine Pairing Since classic roasted hams are often coated in sweet glazes that can throw off the acidity in dry wines, look for “off dry” (which means there’s a touch of sweetness) on the label. Eroica Riesling is a collaboration between one of Germany’s best Riesling-makers, Dr. Loosen, and the famed Washington winemaker Chateau Ste Michelle. Imagine sweet citrus and peach aromas plus subtle mineral notes in the nose with a tidal wave of refreshing acidity. Exactly what that ham is looking for. $19; Chateau Ste Michele &Dr. Loosen 2012 Riesling “Eroica,” Columbia Valley, Washington Beer Pairing To counteract cured swine’s salinity and fattiness, try a snappy, hoppy pilsner such as Victory Prima Pils. Brewed with whole-flower hops, the bitter and aromatic Prima cuts its way through fat, leaving you longing for another slice, then another sip. Victoria Brewing Co. Victory Prima Pils, Downingtown, Pennsylvania . . . ROAST CHICKEN Wine Pairing With a butter-basted chicken, you have two pairing choices: Contrast it with something that jolts the balance of the dish, or complement it with something that amplifies all the buttery richness. If you opt for the latter choice: Patz & Hall, with its floral aromas, is rich and round on the palate, with crisp acidity and bright minerality. Aged in French-oak barrels, it has all the creaminess you’d expect but is balanced with wave after wave of mouthwatering acidity and a touch of spicy gingerbread in the finish. $58; Patz & Hall 2011 Hyde Chardonnay, Carneros, California Beer Pairing If your bird wears a crackly golden skin, then you want an amber ale such as New Belgium’s Fat Tire. The beer was inspired by Colorado homebrewer Jeff Lebesch’s 1989 bike ride through Belgium. Then as now, the bready, slightly nutty amber brew remains the brewery’s iconic flagship. Alternately, if your bird is heavy on spices and herbs, opt for a strong French bière de garde. Brasserie De Saint-Sylvestre’s herbal Gavroche fits the bill. New Belgium Brewing Co.Fat Tire Amber Ale, Fort Collins, Colorado . . . FISH Wine Pairing Red wine with fish is not a new idea, but it’s still a shocker for many who think that blood-red tuna or rose- colored salmon should be paired with white wine because “that’s the rule.” Nonsense! Given all the layers of flavor we add to fish (olive oil, butter, spices, herbs, batter, etc.), a light- to medium-bodied red is exactly right with any fish. This one, from the Green Valley appellation of southwestern Russian River Valley, boasts citrus and vanilla aromas and every berry flavor under the sun. A touch of cream in the finish gives it great weight, but it’s not too heavy for even the lightest, whitest fish. $160; Kosta Brown 2011 Keefer Ranch Pinot Noir, Russian River Valley, California Beer Pairing With a lighter, more delicate fish (think: trout, cod, tilapia), go with a soft, approachable wheat beer such as a hefeweizen or witbier. A longtime favorite is Maine’s lightly cloudy Allagash White, which is so popular that it accounts for more than three-fourths of the brewery’s sales. Founder Rob Tod’s rendition is spiced with coriander and orange peel, a note that goes well with a citrus spritz. Allagash Brewing Co.Allagash White Witbier, Portland, Maine . . .
  • 183. page 183 LAMB Wine Pairing Red meat and game birds crave wines that can stand up to all of that umami and still hold their own. Cabernet is an obvious choice, but I like the added depth of Bordeaux-inspired blends like Cain’s. This special “Library Edition” of the 2004 Cain Five was just rereleased in time for Thanksgiving, and the wine has evolved beautifully. Winemaker Christopher Howell describes it thusly: “It moved from a leather armchair to a feather sofa and from a world of mountain berries and herbs to a shop of exotic spices.” Game on! $150; Cain Vineyard & Winery 2004 “Cain Five,” Spring Mountain, Napa Valley, California Beer Pairing Lamb is a persnickety animal to pair with beer; its gaminess bowls over lighter brews. A suitably brawny dinner- dance partner is the malty Scotch ale (a.k.a. “wee heavy”), a full-bodied dark brew with flavors of toffee and caramel echoed in the roasted exterior. I like Orkney Brewery’sSkullSplitter, from an archipelago in northern Scotland. The beer offers appealing notes of plums, dried figs, and molasses, which might also pair with the spices in the dish. Orkney Brewery SkullSplitter Scotch Ale, Orkney, U.K. November 22, 2013 8 companies with cool work perks!! | Alice Feigel Imagine your office stocked with free food, free beer and a massage therapist on staff. Well, for many startups and larger tech companies, this is a reality. These companies are going the extra mile to make their employees happy. MailChimp orders pizza every time it rains. Google lets you bring your dog to work. Rigor, an Atlanta-based startup, has a “work from anywhere, anytime” policy that allows workers to work from home, the office or a local coffee shop: their choice. Rigor President Craig Hyde says that by creating happier employees, everyone “[shows] up to work with a clear mind and positive outlook, [and] are able to be more focused on being creative and productive.” New Belgium Brewing: The Colorado-based brewery sends its employees to Belgium on their fifth anniversary of working for the company. Talk about team-building! As for the day-to-day perks, each worker gets a shift beer at the end of the day!
  • 184. page 184 New Belgium Brewing’s 10th year-round beer falls close to the intersection of two growing craft beer trends – sour and session. The Fort Collins brewery on Monday announced the introduction of Snapshot Wheat, an unfiltered wheat beer with a citrusy nose from the Target hops, coriander and grains of paradise, giving way to a sweet malt profile and a flash of tart across the finish, according to a description from the brewery. The beer will be available in just about every package at New Belgium’s disposal – 12-ounce bottles and cans, 22 ounce bottles and drafts in all New Belgium distribution markets. “This has been a fascinating process,” New Belgium Brewmaster Peter Bouckaert said in a news relesase. “We are actually blending two beers here – one that is traditionally fermented and one that undergoes a lactobacillus fermentation which creates a subtle tartness. By blending the two, we smooth out the tart and create a very refreshing and sessionable wheat beer.” Snapshot Wheat is 5 percent alcohol by volume, New Belgium spokesman Bryan Simpson said. Two year-round New Belgium beers are lower in alcohol – Sunshine Wheat and Blue Paddle pilsner, both of which are 4.8 percent ABV, he said. “For us, we were excited to get into something we think could be session-worthy, for sure,” Simpson said. “We also wanted to play around with the idea of a Belgium influence with the implied tartness or sourness you have” from one of the fermentations using Lacto. Simpson thought that more subtle sour profile will have wide appeal. It’s refreshing and the sour flavor does not dominate, as it does in New Belgium’s beloved La Folie sour brown ale, he said. New Belgium’s other wheat, Sunshine, is a different (and more conventional) kind of wheat beer, with orange peel and coriander. In 2012, New Belgium discontinued its organic wheat beer, Mothership Wit, due to declining sales and the addition of other beers to its portfolio. New Belgium is not dropping any other beers from the rotation with the arrival of Snapshot Wheat, Simpson said. The last addition to the year-round lineup, Rampant Imperial IPA, came earlier this year. November 25, 2013 New Belgium debuting new year-round beer, Snapshot Wheat | Eric Gorski
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  • 186. page 186 December 5, 2013 Top 5 Craft Breweries New Belgium Brewing was featured as the top craft brewery in Denver on Esquire’s TV channel. Full video available on the CD at the back of this clipbook. December 13, 2013 Bowman on Beer: Larger-than-life lagers | Greg Bowman It might seem like there is a national beer holiday at least once a week, but today celebrates the nation’s most popular beer style, lager. Lagers are fermented slower and at a lower temperature than other beer styles. The large-scale, “macro” breweries obviously rule when it comes to this style, cornering about two-thirds of all beer sales with their light lagers. However, I hope some of you will celebrate today by trying something new. There are plenty of great tasting lagers out there that are in the style that you may be used to, but may have a bit more flavor, produced with better ingredients and brewed by American companies. Since I am a native Pennsylvanian, my go-to lager has always been Yuengling. If you walk into any bar in Pennsylvania and say “give me a lager,” you will most likely be given a Yuengling. Yuengling is a family-owned brewery in Pottsville, Pennsylvania; it also happens to be the oldest brewery in the United States. I have been a Yuengling fan since I began drinking beer. It was relatively cheap, tasted good and was available everywhere. As my palate and beer budget grew, I discovered the craft beer world, but I believe it was Yuengling that taught me that my beer should have flavor, color and still taste good when its not ice-cold. Lagers are generally crisp, refreshing and over all very drinkable. Pilsners and Oktoberfest are other popular types of lager beers. Craft brewers are not just sitting back and letting the macro breweries have all of the lager fun. Here are five other lagers from some craft breweries that will quench your National Lager Day thirst:
  • 187. page 187 Samuel Adams Boston Lager Sam Adams is at the top of the craft beer world, and their Boston Lager was their first and most popular brew. This is also probably one of the first craft beers I ever tasted, and it is still a reliable favorite. This lager is amber in color with a rich caramel malt aroma and just enough hops to make the finish refreshing and crisp. Anchor Steam This beer from San Francisco’s Anchor Brewing is designated as a “California common beer,” and is fermented at a warmer temperature than other lagers. This uniquely refreshing beer is a product of the Gold Rush and appropriately golden in color; it also has a light bread crust aroma. Brooklyn Lager Like Yuengling, this lager is amber in color and has a floral hop aroma due to “dry-hopping,” or adding fresh hops late in the fermentation process. It starts off sweet and bready, but finishes with just the right amount of hoppy-ness. New Belgium Shift This is classified as a pale lager, and is great for those who want a little more bitterness in their pint. While this may more closely resemble a pale ale, it is still very drinkable and refreshing.The floral, citrusy aroma of Shift may make you think you are about to have a pale ale, but you soon you get a taste you will notice the malty backbone. If you like IPAs, this lager will be more suited for your National Lager Day toast. Victory Prima Pils I thought I would throw a little more love back to my native Pennsylvania with this pick. Pilsners are a type of lager and similar in color, but the resemblance ends there. The aroma of this one is light and piney, and the taste is super crisp. There are lots of really great lagers out there as long as you are not afraid to walk a little further down the beer aisle and discover something new. Let me know in the comments section how you’re celebrating National Lager Day - cheers!
  • 188. page 188 New Belgium Brewing’s 10th year-round beer falls near the intersection of two growing craft beer trends — tart, subtle sours and lower-alcohol, flavorful “session” beers that go down easy. The rollout of Snapshot Wheat, coming in February, is a bold move for the nation’s third-largest independent craft brewery. The 5 percent alcohol-by-volume unfiltered wheat beer is actually a blend of two beers — one that is traditionally fermented and another fermented with lactobaccilus, giving it a tart punch. It sounds an awful lot like a Berliner Weisse, a style that is getting a lot more attention from American craft brewers. “For us, we were excited to get into something we think could be session-worthy, for sure,” said Bryan Simpson, media relations director for the Fort Collins brewery. “We also wanted to play around with the idea of a Belgian influence with the implied tartness or sourness you have” from the lactobaccilus fermentation. Simpson predicted the lighter sour profile will have wide appeal. The style is refreshing and the sour flavor does not dominate, as it does in New Belgium’s beloved La Folie sour brown ale, he said. The new beer will be available in just about every package at New Belgium’s disposal — 12-ounce bottles and cans, 22-ounce bombers and on draft in all of its distribution markets. Speaking of sour beers, local beer geeks were salivating at the news that talented young brewer Troy Casey was leaving MillerCoors’ AC Golden division to strike out on his own in the Roaring Fork Valley. Casey plans to open Casey Brewing and Blending in the Carbondale or Glenwood Springs area next year. He plans to brew fruity, wild ales similar to those he created for AC Golden along with saisons, and also try a lot of all-oak fermentation. So about that “blending” part ... The stereotype is that large brewers use the practice to cut beer down, Casey said. That is not the kind of blending that will be done at the brewery bearing his name. “I will be using the blending to take different beers aging in barrels that have their own unique flavors and blending them together to make something greater than the sum of its parts — to get flavors you will not be able to get in any other way,” Casey said. “I would call myself a brewer forever, but I like to be in the cellar. That’s where my passion is.” Casey is taking a risk opening a taproom in the mountains when he could sell a ton of beer on the Front Range. (His girlfriend’s move to the Roaring Fork Valley was a major factor in the decision). But take comfort: He plans to bottle and distribute in metro Denver. December 11, 2013 New Belgium introduces new Snapshot Wheat as year-round beer | Eric Gorski
  • 189. page 189 Denver’s pioneering Wynkoop Brewing Co. has been trying to break free of how it is often stereotyped — as pretty middle of the road. Now the state’s first brewpub will get the space to prove it, with plans to renovate a basement area that has long housed the Impulse Theater comedy club into a barrel cellar and higher-end tasting room. Head brewery Andy Brown said the renovation will allow the brewery to bring in foudres, towering oak barrels it will use to create sour beer. “It’s going to be really cool,” he said. “It keeps me interested and challenged, and lets me make a lot more different styles of beer, which we are trying to do here. And sour beers are all the rage.” The work is scheduled to begin after the brewery takes over the space early next year and could be complete by May, Brown said. Westminster Brewing Co. has won the race to become that Denver suburb’s first independent craft brewery. The 7-barrel production brewery in a small light industrial building at 7655 W. 108th Ave. celebrated its grand opening last weekend. Greg Quinones, president of the company and one of the brewers, said to expect traditional styles alongside English-style cask ales. Denver’s Hogshead Brewery, which opened in 2012, has developed a devoted following by specializing in such beers, which are unfiltered, unpasteurized and served from the cask in which it is fermented without additional carbon dioxide pressure or nitrogen. Quinones said the Westminster brewery will listen to customers in developing recipes and offer classes to introduce craft beer to newbies. Finally, one of the most high-profile trademark disputes involving a Colorado brewery has ended. Strange Brewing in Denver will stay Strange thanks to an agreement with Strange Brew Beer and Wine Making in Marlboro, Mass. The homebrew and wine shop alleged Strange Brewing violated its federal trademark, but the agreement that has yet to be finalized will allow the brewery to keep its name and focus on brewing beer. Peace on earth and goodwill toward men, indeed — even if it took a year and the involvement of lawyers to get there.
  • 190. page 190 The holiday season brings with it a smattering of specialty beers from every corner of the beer-making world. Rare, small-batch releases are just as anticipated as seasonal favorites that return to us like old friends. Styles run the gamut, but rich, heavy beers and those with delicate spices really shine. “Winter warmer” traditionally refers to malty, dark beers that sometimes have a cola-like flavor profile, but contemporary craft brewers are happy to slap the label onto almost any kind of beer released for the December market. At a festive gathering where the beer is flowing the odds are you will be running into these selections more than once. They’ll be just as prevalent on the shelves of your grocery store as in any small retailer. Follow our guide to find out what to expect from the beers you’ll inevitably cross paths with in the coming weeks. 5. Samuel Adams Winter Lager, The Boston Beer Co. (Boston, MA) Spiced Bock; 5.6% This is the most ubiquitous beer of winter. You simply can’t avoid it this month, as party-goers shoulder cases of 12 nestled in their stiff-cardboard box. It’s affordable, easy to find, and seasonal. But it could be better. The flavors are right -- cinnamon and ginger with some citrus in an overall malty sweetness -- unfortunately whatever taste you detect in the beer dissipates into a watery mess and slightly acidic aftertaste. If you’re drinking in quantity though, this might be your choice. 4. Accumulation, New Belgium Brewing Co. (Fort Collins, CO) White IPA; 6.2% White IPA is a curious and young style. It originated as a collaboration between Deschutes and Boulevard Brewing in 2012 when brewers combined a typical IPA with a wheat beer base. This version is hoppy and fruity, but we found the lemon notes to be overpowering and the takeaway a little skunky. Still, the snowy airstream that decorates its label is charming and it’s still better than any commercial beer. December 11, 2013 5 Winter Beers To Drink Now | Erika Bolden
  • 191. page 191 3. Trader Joe’s Vintage Ale 2013, Unibroue (Chambly, QC) Belgian Strong; 9% Admittedly, there is only one store from which you can buy this beer. Contract brewed for years by Unibroue, this bottle-conditioned beer (great for tucking into the cellar/closet/box under your bed for a few years), is all about getting a bang for your buck. Its malty, raison characters are appropriate to the style and strength, but we especially like that this year they’ve been less aggressive with the spicing. The alcohol is a little too obvious, but at the end of the day you’ll be hard-pressed to find this style of beer anywhere else for under $5. 2. Our Special Ale 2013, Anchor Brewing Co. (San Francisco, CA) Spice Beer; 5.5% For 39 years Anchor Brewing has celebrated the season of good tidings with the release of Our Special Ale. It’s as traditional a Christmas beer as you can find in the world of craft, and although the recipe changes slightly from year to year (as well as the tree rendered on the label, by San Francisco artist James Stitt) the beer is always spicy, medium-bodied and effervescent. Such quantities of spice have visions of McCormick’s dancing through our heads. Buy it in a 1500 mL magnum and you’ve got an easy host gift. 1. Celebration, Sierra Nevada Brewing Co. (Chico, CA) IPA; 6.8% Sierra Nevada must share a graphic designer with the Log Cabin maple syrup people -- really, take a close look. But don’t let the illustration of a cozy woodland cabin tucked away in the snow have you think this is a spicy winter warmer. This straight-shooting freshly hopped beer is actually one of the first American-style IPAs ever brewed. With a recipe almost unchanged for 30 years, Celebration delivers a refreshing, drinkable IPA with balanced bitterness and caramel malt. We look forward to its simplicity every year. As 2013 comes to an end, we’re once again asking leading figures on the Colorado beer scene to reflect on the past year and look ahead to next. This third installment in the Beer in Review features Lauren Salazar, New Belgium Brewing’s wood cellar blender and manager/organoleptic educator. Lauren is very good with sour beer, brevity and “Portlandia” references, as these picks and last year’s attest … Favorite beer of the year: Still bourbon barrel-aged Abraxas (from Perennial Brewing in St. Louis Prairie Artisan Ales). Sorry, same as last year. It’s that good again! Colorado brewery of the year: Loved beers from Elevation Beer Co. A friend brought me an Apis IV, knowing I love that style. I was impressed. New Colorado brewery of the year: Fate Brewing Company (in Boulder). It’s gorgeous (what a renovation, huh?), food’s great and Jeff brews amazing beers. Avery a hop, skip away. Perfect! December 12, 2013 Beer in Review: Lauren Salazar of New Belgium Brewing | Eric Gorski
  • 192. page 192 December 13, 2013 New Belgium Yuzu Imperial Berliner Weisse Review | Nathan Borchelt Colorado brewery to watch in 2014: Cannonball Creek Brewing. I know they opened in 2013, but I still haven’t gotten up to see Hutch and Jason yet – damn! Soon, I swear. Most notable craft beer news or trend of 2013: Put it on Nitro. It’s kinda like Put a bird on it. Everything old is new with nitro. That’s fun. Craft beer trend to watch for in 2014: Lower ABV, lots of sessionable everything. Tons more lost varietals being brewed up. Oh, and even MORE sour beers. During its heyday, more than 900 breweries in Berlin produced Berliner Weisse—a sour wheat beer typically second-fermented in the bottle— making it the most popular alcoholic drink in Germany in the 1800s. The style fell out of favor during the next century, however, and in the late 20th century, only two Berlin breweries were producing the beer. Thankfully, as the craft beer industry has boomed, an insatiable taste for the unexpected, the sour, and the bottle-conditioned has grown in the United States, and this style has found a new home in a variety of U.S. microbreweries. New Belgium’s foray into this hallowed style comes with a surprising (and entirely welcome) ingredient: the yuzu. Best described as a marriage between a grapefruit and a mandarin orange, the baseball- sized fruit originates in China, and has already found its way into Japanese, Korean, and contemporary Western recipes. And, if the Yuzu Imperial Berliner Weisse is any indication, it’ll start appearing in more beers. That tangy burst of citrus is so defined on the nose that it feels as if you should be able to see it floating in a yellow cloud over the glass. The use of pale malt and wheat lends a slightly opaque, golden color, rimmed by a thin stretch of white foam that starts to fade as you close your eyes to take in the aroma. The first sip makes for a crisp and delightful introduction, with a pleasant sourness from the brett yeast and lactobacillus that’s made all the more pronounced by the lemon/lime/orange influence of the Yuzu. A strong burst of carbonation makes this a tart, effervescent beer, with layered flavors of pineapple, pear, grapefruit, grassiness, and tannic acid, followed by a smooth, crisp finish. It’s almost too easy to drink quickly.
  • 193. page 193 But this is an imperial beer, with a higher ABV than most typical Berliner Weisse brews, which leads to a slightly thick texture that coats the mouth. This announces its stronger, boozy nature, and suggests that you at least try to sip slowly. If you can. Brewery: New Belgium City: Fort Collins, Colorado Style: Berliner Weisse ABV: 8 percent IBU: 6 Availability: Limited Release, 22 ounce bottles December 16, 2013 Get ready for a beer cocktail boom | Tom Rotunno It appears that 2014 will be another great year for beer consumers. With more than 2,500 breweries in operation and another 1,500 in planning, there has never been a better time to be a beer drinker. While brewers continue to push the innovation envelope, here are three things beer drinkers can expect to see in 2014. Lower alcohol in session Look for more brewers to balance out their portfolios with more sessionable beer offerings in the year ahead. Although India Pale Ale (IPA) has dominated the craft beer market in recent years and consumers have adjusted to the higher alcohol volume that comes with this style, this year you can expect the alcohol pendulum to swing back toward lower alcohol-by-volume (ABV) beers, nicknamed “session beers” by many in the industry due to their less-than-5 percent ABV. As Dogfish Head Craft Brewery’s founder and president Sam Calagione recently wrote on the company’s blog: “From the day we opened in 1995, the average beer we’ve brewed has been 9 percent ABV. We love going big, but we also hear the calls for a more sessionable off-centered ale.” To that end, Dogfish will be moving its Namaste, a Belgian-style witbier with an ABV of 4.7 percent, from a seasonal release to a year-round offering. Similarly, New Belgium Brewing is releasing a new year-round offering: Snapshot, a 5 percent ABV unfiltered wheat beer. Michigan-based Founders Brewing scored a huge success in 2013 with the March release of its All Day IPA, which has a 4.7 percent ABV. Although it was introduced as a seasonal product, consumer demand pushed the brewery to make it a year-round offering.
  • 194. page 194 Founders expects All Day IPA to account for nearly 40 percent of all sales in 2014. An increase in IPL offerings India Pale Ale (IPA) is firmly entrenched as the dominant style of craft beer, and don’t look for that to change in 2014. But due to its popularity, brewers are looking to extend some of the IPA characteristics into other styles—namely, the India Pale Lager. The IPL is a hybrid: fermented cold, like a traditional lager, but aggressively hopped to impart a more floral and citrusy profile. Though not yet an official beer style by the Brewers Association, the IPL is gaining in popularity. Boston Beer Company’s Samuel Adams brand recently made its Double Agent IPL a year-round release. Several other brewers, including Massachusetts-based Jack’s Abby and California’s Ballast Point, have also found success with the style. You can expect to see an increase in IPL offerings in the year ahead. A beer cocktail boom Studies have shown a better beer selection can help boost a restaurant’s bottom line. But as more restaurants increase their beer selection, it’s becoming less of a novelty and more of an expectation for consumers. Look for restaurants to find another way to offer beer drinkers a little something different by putting the beer selection to use in beer cocktails. Whether mixing individual beer styles and flavors or combining beer with alcohol and spirits, beer-inspired drink creations will increase as restaurants seek to further diversify their drinks menu. December 18, 2013 New Belgium Brewing expanding into Alabama market with craft beer selections in January | Lucy Berry Colorado-based New Belgium Brewing announced today it is growing its distribution footprint by offering a rollout of craft beer choices in Alabama. The company, which plans to start distributing beer on Jan. 27, will initially offer Fat Tire, Ranger India Pale Ale, Spring Blonde (seasonal), Snapshot Wheat, Shift, Trippel and the Lips of Faith series. The rollout will feature 12- and 22-ounce bottles, as well as 12-ounce cans and draft. The brewery is partnering with Supreme Beverage, Gulf Distributing, Allstate Beverage and Premium Beverage. Alabama will be New Belgium Brewing’s 36th state of distribution. ”We interviewed a lot of great wholesalers in the area and we’re very excited about where we’ve landed,” said New Belgium’s Southeast Regional Sales Director Jeff Sipes. “We look forward to making new friends, learning new things and contributing to Alabama’s thriving beer and food scene.” An employee-owned company, New Belgium Brewing was recognized as one of Outside Magazine’s Best Places to Work and one of The Wall Street Journal’s Best Small Businesses.
  • 195. page 195 Cincinnatians for years would have to cross the river into Kentucky to get Fat Tire or any other New Belgium Brewing beer. The nation’s third-largest craft brewer began distributing in Ohio this week, taking over taps in bars throughout the city starting on Monday. A friend of mine attended the tapping party at Arnold’s on Dec. 16, where he, along with the other 99 people to first sample the beers, was given a certificate signed by the owners of New Belgium and Arnold’s proving that he was a “True New Belgium Enthusiast.” Check out the photo at right. It’s not too late to get in on the festivities. The brewery still has events planned tonight and tomorrow to celebrate the week-long rollout of its brews in Cincinnati. Here’s a list of where to go: Tonight New Belgium is taking over the taps or hosting parties at Stanley’s, Lebos, Incline Public House, Plum St., Wild Mike’s Bridgetown, Coreboard, By Golly’s and Chappy’s. On Friday, the brewry is hosting events at The Oak Tavern, Wishbone, Gastro Pub, Fogarty’s, Sports Rock, Padrino’s, Gas Light, Sammy’s and Village Tavern. The bar scene’s not your thing? Jungle Jim’s in Eastgate and Country Fresh Market will have New Belgium beer on tap and in cases to take home. December 19, 2013 Fat Tire brewer takes over taps for Ohio launch. Here’s where to go: | Andy Brownfield The folks at New Belgium Brewing Co. had an idea for Northeast Ohio: In a market where shelves are crammed with craft-beer offerings and breweries pop up as fast as bartenders can pour pints, what do we really need? More beer. And hey, why not? The brewery, which has been in existence for 23 years, established itself in the origins of Belgian beer styles. The employee-owned, award-winning company from Fort Collins, Colo., relies on field-quality representatives who get out, meet the public, talk to distributors and check out bars. December 20, 2013 New Belgium Brewing enters Ohio; CEO Kim Jordan talks about the business of beer | Marc Bona
  • 196. page 196 That’s exactly what Kim Jordan, the company’s chief executive officer who rose from bottler and Jane-of- all trades, spent doing this week in Northeast Ohio. The meet-and-greets all focused on Ohio becoming New Belgium’s 35th state for distribution. New Belgium is the third largest craft brewer, behind Samuel Adams and Sierra Nevada. Both of those breweries sell several of their beers in Northeast Ohio stores and bars. New Belgium reps like to get out “to really get opinions on who are the movers and shakers, about what we need to know about the market,” Jordan said Thursday during one of the meet-and-greets at Horseshoe Casino in downtown Cleveland. Right now that market is packed. Tap handles line bars and countless bottles from across the globe share space on shelves. “Do I think contemporary beer drinkers will be drinking American light lagers? Probably not,” Jordan said. “Will there be a pulling back and when? I think that’s inevitable.” If and when the market hits a saturation level, retailers will say “’I don’t want to carry all of these [beers] or my customers will be overwhelmed,’ “ she said. “It’s a similar thing at the distribution level, the marketplace works that way: A dilemma pops up, and there will be answers.” New Belgium got into Belgian-style brews when, frankly, it wasn’t the cool thing it is now. “Our portfolio of beers was very experimental,” said Jordan, who said that 20-plus years ago, there wasn’t even a category at the Great American Beer Festival for such beers. “The marketplace has caught up with us.” She’s right: Many craft brewers create Belgian-style ales now. In Cleveland’s Ohio City, Sam McNulty’s Bier Markt specializes in Belgian ales on tap. And Global Beer Network distributes many beers from Belgium in this region, also. A keystone in Jordan’s business acumen might have come a decade ago, when in a speech to craft brewers, she forecast going after a 10 percent share of the market’s volume. Back then, she said, that number was about 3 percent. Now it is in the “high sevens, low eights.” She told them: “We need to stand for something. We need to figure out what that is.” What that is, for New Belgium, is a diverse variety of beers. Its flagship brew is Fat Tire, a smooth-drinking, flavorful yet medium-bodied amber ale that offers a hint of caramel flavor and is drinkable at 5.2 percent alcohol. But the brewery also offers an IPA, an assortment of Belgian ales and several others. (The beer’s name is derived from an early brewer’s excursion around Europe on a fat-tired mountain bike, then returning to Colorado to make beer.)
  • 197. page 197 “The marketplace decides what the flagship beer is,” Jordan said. So far, Northeast Ohioans are receptive. A casino rep told us Thursday they had already gone through three kegs of Fat Tire. Jordan’s vantage of the industry is that of a knowledgeable beer person who has a non-traditional background: She holds a master’s degree in social work. “I think entrepreneurship sneaks up on you,” said Jordan, who enjoys a hoppy brew but doesn’t shy from the other distinct Belgian styles her brewery makes. “I always say, ‘You don’t envision you’re going to have 500 co- workers.’ “ “My co-workers take seriously the commitment in the market, to be good corporate citizens,” she said. To that end, Jordan added, her field-quality folks try to ensure clean tap lines and other control measures are in place. “You hope for a particular flavor profile, and you work hard to make that happen,” she said.