Table of Contents
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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
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
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,
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.
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
— 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.
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.
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.
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.
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.
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.
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
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.
January 14, 2013
What qualifies as craft beer? | David Young
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
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.
“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.
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,
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.
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.
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
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
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.
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
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?
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
Q: If you could come back as an object, what would it
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.
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
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
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
The expansion means Dry Dock soon will be available statewide — including its first canned beer — starting
Out-of-state distribution will wait until 2014. Delange said he has heard from interested distributors in 10 or 15
"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.
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
"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.
February 1, 2013
Drinking for a Cause | Christopher Staten
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
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
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
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
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.
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+.
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
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
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.
He added he hopes that more than $1,500 in donations to be raised by the hunt for Dane County’s
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.
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
So make your shopping more fun this year with these expert
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?”
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
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!
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
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
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.
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
“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
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.
“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
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
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 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
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.
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
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.
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.
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.
Colorado: The main stage at Tour
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.
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 &
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.
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
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
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
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.
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
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.
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
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
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
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
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
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.
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’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
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
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
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
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.
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.
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
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
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
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
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.
2. Heavenly Feijoa, 9.4 percent
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
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
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.