New Belgium Brewing 2013 Clipbook

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

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New Belgium Brewing 2013 Clipbook

  1. 1. Media Presence | 2013
  2. 2. Table of Contents January................................................................................................ February............................................................................................... March................................................................................................... April...................................................................................................... May........................................................................................................ June...................................................................................................... July....................................................................................................... August.................................................................................................. September............................................................................................ October.................................................................................................. November............................................................................................. December.............................................................................................. page 4 to 17 page 19 to 32 page 34 to 55 page 57 to 70 page 72 to 87 page 89 to 101 page 103 to 121 page 123 to 138 page 140 to 150 page 152 to 166 page 168 to 184 page 186 to 197
  3. 3. January 2013
  4. 4. page 4 January 2, 2013 Resorts amp up cocktail menus for après ski After a long day on the slopes, nothing quite eases the aches and pains like a good drink. For Brian Sbrocco, the perfect end to a recent day of skiing was a beer float. Yes, a beer float. “It’s not quite the root beer float I grew up on,” Sbrocco said. “It’s one of the concoctions that you wouldn’t normally do; you wouldn’t combine beer and ice cream but it blended it beautifully.” The drink at Park Hyatt Beaver Creek in Avon, Colo., is just one of the latest trendy cocktails designed for those coming off the slopes. Skiers have always sought out a refreshing drink or two after a day of racing down the mountain. Every afternoon, they can be seen unbuckling tight boots and heading into slopeside bars. Beer flows freely while a cheesy guitarist or cover band wails away. But now resorts are making après ski a bit fancier, with drinks that leave weary skiers shouting, “Another round, barkeeper!” With his beer floats, Christian Apetz, the executive chef at the Park Hyatt, has taken a childhood favorite and added a bit of kick. All floats feature local beers and ice creams or sorbets made in house at the hotel. In one drink, he’s paired the New Belgium Brewing Company’s 1554 Enlightened Black Ale with a regional version of rocky road ice cream called Rocky Mountain Road, plus raspberry-Champagne sorbet. Another drink takes the Left Hand Brewing Company’s Milk Stout and pairs it with cocoa sorbet. “This is a perfect way to end a day on the slopes,” Apetz said. “Parents will order a float and enjoy it outside next to the fire while their kids” take part in the Hyatt’s free, post-skiing tradition: making s’mores. Sbrocco said he would have never thought to put such combinations together but found it refreshing after a day on the slopes. “I don’t think I could have more than one because it was pretty rich,” said the 41-year-old skier from Austin, Texas. On the other side of the mountains, the Hotel Jerome in Aspen, Colo., has just taken one of the oldest ski town drinks and added a twist.
  5. 5. page 5 During Prohibition, the Colorado hotel’s saloon was converted into a soda fountain. But that didn’t stop the alcohol from flowing. Patrons were known to have a few shots of bourbon in their French vanilla ice cream milkshakes. The drink was known as the Aspen Crud. It is still served today at the J-Bar, the name of the one- time soda fountain. The hotel just reopened after four and a half months of renovations and a new, hot version of the Aspen Crud was added to J-Bar’s menu. No ice cream here. Instead, bartenders take bourbon from Peach Street Distillers and add vanilla tea, cinnamon syrup and then float cream on top with a sprinkle of nutmeg. Not to be outdone, at the Four Seasons Whistler, in British Columbia, Canada, cups of the ultimate hot chocolate come in large mugs with a chocolate lattice work over top. Skiers can order the drink with a Belgian or Verona chocolate in dark, milk or white. Then they top off the beverage with three “boozy truffles” filled with either mint liquor, Baileys Irish Cream or Kahlua. “Every resort, most especially ski resort hotels, have their own version of hot chocolate, and all — of course — claim theirs is the best. So, we set out to up the ante and actually create what we believe to be ‘the best’ hot chocolate drink imaginable — the $20 hot chocolate,” said chef Edison Mays. “Ours consists of a number of homemade specialties, including marshmallows truffles filled with liquor. It’s hard to beat.” Several other resorts across North America have also recently launched some creative winter cocktails. Here’s a sample of them: — Colorado’s Tommyknocker Brewery has taken a bit of the slopes and turned it into a new beer to celebrate the 75th anniversary of Loveland Ski Area. The Pine Bough Pale Ale is copper in color, medium in body has a malty sweetness. But the real secret here is the spruce pine needles, handpicked from Loveland’s slopes and used to provide a bit of an herbal finish to the beer. — The Montage Deer Valley, in Park City, Utah, offers a S’mores martini inspired by the classic childhood s’mores treat of chocolate and marshmallow melted on a graham cracker. The drink includes Baileys, Stoli Vanil vodka, cocoa and the quintessential graham cracker. It is topped off with a marshmallow created by pastry chef Ray Lammers. — The Handle Bar restaurant at the Four Seasons Resort Jackson Hole, in Wyoming, has put its own unique spin on the traditional hot toddy. It offers three modern takes on the drink: one with Bols Genever, a Dutch gin-like liquor, and chamomile tea; another with Hakushu whisky, raspberry tea and honey and a third with Spanish brandy, coffee, and Vov Zabaglione egg liqueur (similar to eggnog). — Moonlight Basin Resort in Big Sky, Mont., offers a bloody mary with vodka from Montana’s Vigilante distillery, topped off with a bit of locally sourced elk jerky. “We think our Montana-version of the classic bloody mary is the perfect cure for too much après-ski fun,” said general manager Greg Pack. “What’s more appropriate than pairing locally-sourced vodka with locally sourced elk?” — The 1930s Parisian-themed Sweet Spot sits at the base of Colorado’s Crested Butte. Inside, skiers will find an arcade, candy counter and locally produced ice cream. But the real gem here is the martini bar and the establishment’s signature martini: European sipping chocolate mixed with Godiva vodka, a touch of Grand Marnier topped with mini marshmallows, lightly torched.
  6. 6. page 6 As a Level II Certified Cicerone and supposed “beer expert,” I get weird looks from beer geeks when I admit I have never really enjoyed sour beers. To them, it makes me look like the beer equivalent of Peter Griffin. The truth is that I have struggled to fully appreciate sours and have long been seeking a way to better understand their complexity. Enter the six course New Belgium Creator’s Dinner at The Kitchen Denver. The Hook This event featured beers from the Lips of Faith series paired with a specially created food dishes. Sours have a reputation as being amazing with food, so I thought this would be a perfect way to explore them. However, the really unique part of the evening was that the actual New Belgium brewer who conceived of and created each beer would present it and tell it’s story. I would have an actual guide what to look for as we sampled each beer! What better arena to experience a sour epiphany. The Crowd Chef de cuisine Dennis Phelps and his team put together a amazingly fresh and unique menu that was served family style, and knocked it out of the park with every pairing. But better than the food was seeing New Belgium CEO Kim Jordan, brewmaster Peter Bouckaert, wood beer specialists Eric and Lauren Salazar, assistant brewmaster Grady Hull, and Elysian Brewing owner Dick Cantwell all in the same room together, taking turns opening their hearts about their labors of love. Toasts were often emotional, as each one discussed their beer inspirations. It felt like a wedding — albeit a beer-soaked one. The Beer With the creators leading the way, I can truly say I gained a new appreciation and fondness for sour beers. In the past, I’ve found them puckering and one dimensional. This was not the case with New Belgium’s offerings. All had the expected tart bite up front, but then revealed fantastic additional layers as they opened up. Kick, created by Jordan and Cantwell, contained hints of pumpkin and cranberry. Bouckhardt’s La Folie had tart cherry and wood notes and Eric Salazar’s Eric’s Ale tasted like white fruit, peaches and a bit of black pepper. My favorite beer of the bunch was Lauren Salazar’s Le Terroir, a dry-hopped, barrel-aged sour that may have had the best aroma of any beer I’ve ever sniffed: full of apricots, tropical fruit, piney hops, and a musty tartness, with a flavor to match. Phelps’ pairing of duck confit with mushrooms and apricot mustard was also my favorite of the night — so much so that I can still recall the taste. A Family I didn’t know a single person in the room, but amid all of the hugging and warm sentiments exchanged between the New Belgium family, I felt right at home. Several of us had fun comparing notes as well as sharing oohs and aahs after each bite and sip. The acidity of sour beers tends to mellow out with fatty or rich food, and what you’re left with are lingering fruit, wood, and spice nuances that are fantastic. I’m sure the brewers were thrilled to see so many people enjoying the fruits of their hard labor. A Convert The dinner converted me to the sour side, and not just because I got to see the soul of these beers through the brewers’ eyes. They are challenging, complex, and demand attention, but are damn fine beers. January 9, 2013 How to Appreciate Sour Beers
  7. 7. page 7 Lauren Salazar called them “gifts from the past,” as they are the culmination and continuation of centuries of ancient brewing traditions. Every time I drink one of these beers I’ll think of the stories that were shared about the time, care, and patience it takes to brew sour beers well. I’ll think of the look on Eric Salazar’s face when he presented his ale like it was a piece of him. In fact, every time I drink any beer I’ll think about what it’s story might be and what kind of love and pride it might contain. I encourage everyone to do the same as beer becomes much more interesting this way. Thanks to New Belgium and The Kitchen for giving us all a glimpse, if just for a moment, of the soul of your treasures.
  8. 8. page 8 January 14, 2013 What qualifies as craft beer? | David Young
  9. 9. page 9 January 15, 2013 Colo. Brewer New Belgium Now Employee-Owned The company that makes Fat Tire beer is now completely owned by its employees. Fort Collins, Colo.-based New Belgium Brewing announced the milestone Tuesday, a day after its 456 employees got the news at their annual winter retreat. The company is the nation’s third-largest craft brewer and has been partly owned by its workers since 2000, but co-founder Kim Jordan and her family held a controlling interest until now. Jordan and the rest of the company’s executive team plan to stay on. With so much consolidation in the industry, managing director Michael Harden says he expects other craft brewers to consider employee ownership to remain independent. New Belgium is building a second plan in Asheville, N.C., that will begin producing beer in 2015. January 16, 2013 New Belgium Brewing’s ‘Clips’ Beer and Film Tour Is Now Seeking Submissions for 2013 Shows New Belgium Brewing is taking its beer and film festival on the road again and has put out the call for inspired short films to bring along. Now simply called “Clips,” the roving film festival wants your filmmaking prowess for its 2013 show. To enter, upload your film to www.newbelgiumclips.com. The window for submissions is January 15-April 15 and New Belgium selects approximately 20 films each season. Clips will kick off in Bloomington, Indiana on Friday, May 31. Clips is a nationwide beer and film tour that brings people together to try beers from New Belgium’s Lips of Faith series, along with some popular classics, view amateur films and raise money for philanthropic organizations. Now in its fourth year, Clips has raised nearly $118,000 for local nonprofits in the cities where it has held screenings.
  10. 10. page 10 “We are asking people to harness their creativity and send it our way,” said Christie Catania, Clips Manager-at-Large. “Our growing beer and film festival has become a great showcase and rallying point for filmmakers, volunteers and community members. Clips marries some of our more rare beers with independent filmmaking, all while raising funds for deserving nonprofits.” Over the last three seasons, the Clips Beer and Film Tour selection team has received hundreds of film submissions from people with a wide variety of skill levels and backgrounds. All chosen entries for the 2013 season will receive a custom gift from New Belgium and screenings along the entire tour. Approximately 16,400 attendees viewed the films last year alone. The guidelines include: • The film must be no more than five minutes. • Filmmakers must be at least 21 years old. • The film can cover any subject/genre, but extra points go to films that include a New Belgium folly: craft beer, sustainability, whimsy, adventure or culture. • Keep it clean. • Filmmakers must secure rights for all elements included in the film. Since 2010, selected plotlines include a documentary about controversial water rights, a tale of lizard wrangling in Wisconsin, and a piece of art entirely created with old school theater trickery, puppeteering and black light. Film genres ranged from comedic shorts, animation and environmental documentaries to accounts about the world’s best invention: the bike.
  11. 11. page 11 January 16, 2013 8 Tasty Beers That Won’t Grow Your Gut | Greg Presto Whether you’re just working to drop a few pounds or you do more yoga than Madonna, all that sweat equity means you’ve earned a wind-down brew in the evening. Unfortunately, a night cap can be the difference between being a hard body or a Fat Tire (more on that later). But the low-cal options you’re left with are usually flavorless—and most of them end with “light.” (Search: The best beers for weight loss.) No longer. These 8 offerings have a few more calories than traditional “lights,” but they’ve got a lot more flavor. And that flavor can mean you’re more satisfied with one or two brews, says Lucy Saunders of beercook.com, meaning you’re less likely to blow your diet. So raise your glass…for fewer than 200 calories. Are liquid calories making you pack on pounds? The truth about popular beverages is revealed in Drink This, Not That! January 16, 2013 Resorts amp up cocktail menus for après ski New Belgium’s announcement of the brewery becoming 100 percent employee-owned was included in the 12 p.m. broadcast of FOX News national. Full video available on DVD at the back of the clipbook.
  12. 12. page 12 January 16, 2013 A Budweiser Heir’s Crafty Investment | Tom Rotunno Six things that have consumers buzzing in the world of beer, wine and spirits this week: 1. Forever Unloved: New Jersey’s largest craft brewery, Flying Fish Brewing Company, is using some cleverly chosen words to deliver a message to super storm Sandy and raise money towards Sandy recovery efforts. The brewery is releasing, Forever Unloved (FU) Sandy, a hybrid wheat-pale ale. All proceeds – not just profit – will go to a N.J.-based super storm Sandy relief charity, which has yet to be determined. The brewery said it will produce 100 kegs of FU Sandy, which it hopes will generate $50,000. The beer, which for now will be draft only, will be available beginning in February. 2. Timeless Beauty: Anheuser-Busch InBev is turning to an iconic photographer to help promote one of its long-time brands. Annie Leibovitz is lending her unique perspective and photography talents to a new ad campaign for Belgian beer Stella Artois. The new campaign, called “Timeless Beauty” is being unveiled during at the Sundance Film Festival in Park City Utah. Stills from the Annie Leibovitz shoot, as well as “behind the scenes” films featuring interviews with the subjects, stylists and others involved in the Leibovitz campaign can be accessed here. 3. Budweiser Heir Gets Crafty: Salmon River Brewery in McCall, Idaho, is getting an investment from someone with a well-known name in the beer industry: Adolphus A. Busch IV, the son of August “Gussie” Busch Jr. While Adolphus Busch was never directly involved in the Anhesuer-Busch operations, he knows what he likes when he tastes it. Busch first discovered Salmon River’s beer while vacationing with family in Idaho, and two years later has agreed to become a minority partner and owner of 49 percent of the brewery. The deal will allow Salmon River to increase its production from 300 barrels a year to 1,500 barrels per year. 4. New Hampshire Beer Tax “Brew-ha-ha:” There is a beer tax battle brewing in New Hampshire. At issue is two state representatives who are proposing to raise the excise tax on beer sold from a wholesaler to a retailer by 10 cents per gallon. According to Brewbound.com, the current tax rate is already 30 cents per gallon, the second-highest in New England. Opposing the increase are beer producers and distributors who have picked up a powerful ally in the fight, Governor Maggie Hassan. 5. New Belgium Beer and Film: For the fourth year in row, New Belgium Brewing is taking its beer and film festival on the road. The brewery is seeking submissions for the roving festival called “Clips,” which the brewery say “brings people together to try beers from New Belgium’s Lips of Faith series, along with some popular classics, view amateur films and raise money for philanthropic organizations.” In its first three years, the film series has raised nearly $118,000 for local charities in the cities where it has held screenings. Information on how to submit a short film and guidelines for entry, can be found on the brewery website. The film festival will make several stops nationwide and kicks off in Bloomington, Ind., on Friday, May 31.
  13. 13. page 13 6. Green Beer: The Alaska Brewing Company has completed work on a new grain fired steam boiler that will allow it to reduce its oil consumption by nearly 70 percent, or about 150,000 gallons per year. The brewery will use spent grain from the brewery process to fire its boiler. Alaskan Brewing said it is the first brewery to rely on spent grains for most of its fuel source. January 23, 2013 New Belgium brewery’s Kim Jordan talks about beer, business, Quakers | Douglas Brown KIM JORDAN The beermaking began a few years earlier, in their Fort Collins basement, but the empire formally started in 1991, when Jeff Lebesch and Kim Jordan, then married, started selling the stuff. They called the company New Belgium. It is now the seventh-largest brewery in the U.S., according to the Brewers Association, and poised to get bigger: New Belgium is building a brewery in Asheville, N.C., a project that will get its Fat Tires, Snow Days and Biere de Gardes distributed along the East Coast. Jordan, 54, the daughter of liberal activists who grew up in California and Washington, D.C., started her career in social work before turning to suds. She and Lebesch divorced, and she is New Belgium’s chief executive. Her unique route toward corporate management — helping poor people and messing around with fermentation in a basement, instead of an MBA and decades of plotting and angling — informs the whole New Belgium culture. Year after year, the sprawling brewery is voted the best work environment in the United States. It donates a lot of money to charities while pursuing an aggressive green approach to beermaking. Just this month, the company announced that it now is 100 percent employee-owned. NEW BELGIUM BREWING CO. Normally, we ask People and Places candidates to select a favorite spot other than their workplaces, but New Belgium isn’t exactly a routine kind of office. The “lobby” is a tap-filled tasting room. Employees can take a slide to get from the second to first floors. Foosball? Of course (and Jordan is very good). It’s the proverbial second home for Jordan, whose Spartan, small office suggests a CEO who spends more time among colleagues than cooped up in some lavish approximation of the Batcave. Question: You guys are huge. And you are getting bigger. I’m going to go out on a limb and guess you didn’t anticipate this when you started making beer.
  14. 14. page 14 Answer: I think entrepreneurialism does sneak up on you. It’s a step function, especially in brewing. You have a brewhouse of a particular size. And then you reach your capacity and you say, “OK, we will invest in another brewhouse.” And then you start doing things like growing. And all along you are hiring. So the process of growing is a sort of “Wow, here we are again” feeling. Q: You guys are always selected as a “best place to work” in nationwide surveys. Why? A: I’m really comfortable with the notion of getting out of the way and letting my co-workers run with it. They know what matters to us collectively. We are clear on that here. They get to express that in ways that are genuine and warm and fun and irreverent. I have my pop theory on that, which is a lot of people, rather than dreaming about what is possible, they sort of go with what is expected. And I think that’s sort of business as usual, tail-wags-the-business-culture-dog. And because we were not business people — I was a social worker and Jeff was an electrical engineer — we made it up as we went along. It’s my nature to not be afraid and say, “Let’s try that and see how it goes.” New Belgium has given us an opportunity — my kids, me, my co-workers — to step on out there and try to be pioneers. Q: Did anything in your background inform your approach to running a business? A: It’s a combination of a few things. For one, I was raised in a liberal family where the profit motive was suspect, and I went to a Quaker high school. So there is that George Fox, “let your light speak” thing. For me, that was profoundly important. This notion that you get this opportunity to choose who you want to be, and that is true of the corporate life, as well. The confluence of those things was pretty important for me in terms of my thinking about New Belgium. And then I started to attract people like me. It’s the virtuous circle, an upward spiral. Q: Are you a Quaker? A: I’m not a practicing anything. But I feel connected to the magic of the planet, the magic of spirituality. Q: Tell me about your parents. They sound interesting. A: My mom was a social worker. She is 82 and just retired from being a tour guide in D.C. They live in Southwest, D.C., near Arena Stage. My dad did a lot of things. When young, we lived in Sacramento (Calif.), and he was Pat Brown’s press secretary. And he worked for Common Cause with John Gardner, he worked for the National League of Cities. He did a lot of urban planning, liberal policymaking kinds of things. He was on the administrative side of government, which is how we got to D.C. We marched with César Chávez in California; we were on the March on Washington; my parents would take us to go do political things. When I was in junior high school or maybe also elementary school, I did fundraising for Eugene McCarthy and Edmund Muskie. And it mattered to me. Q: Beer used to be such a guy thing. But now lots of women are beer-drinkers, too. Why? A: Speaking about beer is more like speaking about food now. “We did this special preparation, we used fresh hops, smoked malts, we put it in barrels from Leopold Bros.” There is a much richer story there, it’s less making beer into this stupid-people-drink-it kind of thing. Q: It seems like people in the beer business are having a lot of fun. True?
  15. 15. page 15 A: There is a high degree of camaraderie. My boyfriend, Dick Cantwell, owns a brewery in Seattle (Elysian Brewing). And I think we like one another, for one reason, because we have this commonality. Not just beer, but a lifestyle commonality. One of the things craft beer drinkers like about us is we are friendly and fun. Nobody wants to be in an industry where people talk smack about each other all day long. Most of us recognize that is a precious and delicate thing and we need to be delicate with it. Q: Do you drink anything other than beer? A: I drink wine. I rarely drink spirits. Q: Who is your fictional hero? A: Pippi Longstocking. She could carry a horse and had a suitcase of gold coins and lived on her own and told outrageous lies. Q: If you could come back as an object, what would it be? A: I’d want to be a deciduous tree. A deciduous tree because you get to renew yourself. You get the periods of rest and periods in the spring when you go from budding to flowering to leafing out, you soak up all of that warm sunshine, and you get to change into this incredible showy display in the fall before you rest again. Q: What is your most treasured possession? A: I have this little rock that sits on the windowsill on my stairs, and it is unbelievably heart-shaped. I love that thing, and I see it every day. It gives me a lot of joy. Q: What do you consider the most overrated virtue? A: Balance. People talk about wanting to be in balance. But there are days when I don’t want to be in balance, I want to race to the end and then say, “OK, what’s next?” If you are overly focused on balance, you don’t get to have big experiences because you are going to bed at the right time to get enough rest. Q: Where would you like to live? A: I like my arrangement now. I live in Fort Collins, San Francisco and sometimes am in Seattle. Q: What is the quality you most admire in a man? A: Manliness combined with homemaker skills. So a manly guy who likes to cook, who can keep up with the basics of living.
  16. 16. page 16 January 23, 2013 Dry Dock in Aurora growing into new brewhouse, cans coming soon | Eric Gorski On the first day his award-winning beer is to roll off the canning line, Kevin Delange is calm enough to nap on the office couch. It's just after lunch, and pizza boxes are strewn about the offices at Dry Dock Brewing's new $4.5 million production facility in north Aurora — a huge undertaking that positions the 8-year-old craft brewery to grow first in Colorado and then in other states. When co-owner Delange says this latest evolution of the business is far less stressful and scary than others, he means it. In an era of huge growth in the industry, Dry Dock stands out as one of Colorado brewing's biggest success stories. From its humble origins connected to a homebrew shop, Dry Dock has gained a reputation for brewing top-notch beers, creating a welcoming space and finding allies in the leaders and residents of Colorado's third largest city. The cavernous former warehouse on Tower Road just south of Interstate 70 houses a 40-barrel brewhouse capable of churning out 60,000 barrels per year. Dry Dock expects to brew 12,000 barrels in 2013, up from 3,278 in 2012 at its existing brewery, which now will focus on more experimental seasonals, sour beers and lagers. The expansion means Dry Dock soon will be available statewide — including its first canned beer — starting this month. Out-of-state distribution will wait until 2014. Delange said he has heard from interested distributors in 10 or 15 states. "Our thought was, wait and do a big enough brewhouse in a big enough building so we don't have to do this again," said Delange, who discovered craft beer in college, bought the Brew Hut homebrew shop in 2002 and launched Dry Dock in 2005 with his wife, Michelle, . Past expansions were smaller but also more stressful, Delange said, because money was tighter. Delange credits Dry Dock's success in part to the popularity of its tasting room and support from the city of Aurora. Oh, and there's the beer — interpretations of traditional styles like hefeweizen, fruit beer and amber ale that have been honored with medals at many a festival. "Our biggest philosophy is we use the best ingredients we can and we don't care what it costs," Delange said. "We've always told our brewers, 'Order whatever you want and make the best beer.'" Dry Dock has other big plans for its new six-acre property. That includes opening a tasting room next year and what would be the state's biggest beer garden — a three-acre space complete with a dog park, beach volleyball courts and gazebos with shade for cookouts.
  17. 17. page 17 New Belgium — more owners, still independent The largest craft brewery in Colorado and third largest in the nation just improved the odds it will remain independent in an industry ripe for more consolidation. Fort Collins-based New Belgium Brewing Co. announced last week it is now 100 percent employee-owned after brewery chief executive and co-founder Kim Jordan and her family sold their controlling stake to the company's employee stock ownership program. The program began in 1990 and most recently held a 41 percent stake in the company. "There are few times in life where you get to make choices that will have multigenerational impact - this is one of those times," said Jordan, who will remain CEO. New Belgium also has become a certified B Corporation, or benefit corporation, a kind of Good Housekeeping Seal of Approval for socially conscious companies. New Belgium spokesman Bryan Simpson said the certification means the brewery's board will not be compelled to accept a buyout offer, however huge, if it is deemed to adversely impact the environment or consumers, for instance. The nonprofit B Lab, based outside Philadelphia, grants the certification to companies that "meet rigorous standards of social and environmental performance, accountability, and transparency." Odds and ends Salt Lake City-based Epic Brewing announced the location for its second brewery and forthcoming taproom — 3011 Walnut St. in Denver's blooming River North Arts District. The plan is to start production in March and open in April ... The joint business venture between Breckenridge and Wynkoop breweries plans to open a new restaurant in the heart of Fort Collins' Old Town by early summer ... Denver Beer Co.'s latest expansion will allow it to add 20 to 25 draft accounts in the coming months. A new barrel room annex to the Platte Street establishment will be used as an events hall ... Sanitas Brewing Co. plans to open in Boulder this spring and specialize in high-end artisan beers.
  18. 18. February 2013
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  20. 20. page 20 February 1, 2013 Drinking for a Cause | Christopher Staten
  21. 21. page 21 The towering oak barrels fill the room like a stand of redwoods. Some arrived by semi truck from California wine country. Others were shipped from France, piles of staves and rings to be reassembled later. The largest can hold 3,445 gallons. These are the giants of barrel-aged beer – the foudres of New Belgium. The Fort Collins brewery threw quite the party Friday night, inviting 750 fans to walk among the foudres, listen to the brewery’s barrel-aged masters explain their craft and sample and celebrate this year’s release of two sour beers – La Folie and the collaboration Transatlantique Kriek. The sold-out event, Lost in the Woods, provided a window into the painstaking work that goes into creating a beer style whose growing popularity is testament to the maturing tastes of craft beer drinkers. The foudre project (it’s a French term for large wooden vat) shows the range of New Belgium, the nation’s third largest craft brewer. Just down the hall from a 200-barrel brewing system that produces Fat Tire bound for 30- plus states is a program that could produce as little as one keg. Last year, New Belgium added enough woodwork to eventually double its sour beer production to 3,600 hectoliters (a hectoliter is about 26.5 gallons). “Eventually,” because sours require patience. At the outset, New Belgium will focus on supplying all its markets with sours rather than turning out new beers. New Belgium brewmaster Peter Bouckaert brought sour beers to New Belgium in the late 1990s with the introduction of La Folie, which rests in oak between one and three years before being bottled. Bouckaert arrived in Fort Collins from Rodenbach brewery in his native Belgium, home to a famed sour red. “In the beginning, you should have tasted the beer we made,” Bouckaert said. “It was hilarious. There’s going to be good beer and bad beer. Time is what you need.” February 4, 2013 La Folie for all: New Belgium Brewing shows off its growing sour program | Eric Gorski
  22. 22. page 22 Bouckaert said New Belgium would like to again double the size of the sour project, and he’d like not just to brew greater volumes of La Folie and Eric’s Ale but also more collaborations with other brewers. New Belgium has one of the biggest barrel projects in U.S. brewing. Lauren Salazar, New Belgium’s wood cellar blender and manager, also mentions The Bruery in Orange County, California, and Chicago-based Goose Island, which she said has been given an influx of cash from Belgian corporate parent Anheuser-Busch InBev to expand production of its popular Bourbon County Stout. Salazar predicts a flood of new sours entering the market this year. In Colorado alone, breweries including Great Divide, Dry Dock Brewing and Denver Beer Co. all are investing in sours, and newcomers Crooked Stave and Three Barrel Brewing specialize in the style. (Crooked Stave’s increasingly crowded barrel cellar now has eight foudres of its own). Salazar described a fascinating struggle in how New Belgium approaches sours. One the one hand, she believes in sticking with the flagship, La Folie. The brewery takes pride in the big brown sour’s consistency from year to year – not an easy trick in a brewing style prone to unpredictability. Yet craft consumers always are looking for something new. Breweries that don’t introduce new beers on a regular basis risk losing customers to those that do. New Belgium has certainly responded to that market dynamic, replacing some of its seasonal beers every couple of years with new offerings. “I want to dig in my heels,” Salazar said. “I want La Folie to be that comfort, so people can walk in and know that it is going to be there for them. But the reality is this rotation nation we’re up against.” That isn’t to say that it’s all about La Folie at New Belgium. The brewery also has been producing sour blends such as Tart Lychee, Clutch and Transatlantique Kriek. These are the kinds of “entry sours” Salazar predicted in our Beer in Review series would emerge as a trend to watch in 2013. Beer in America used to have a lot more sour and funk, she notes, thanks to bacteria-ridden brewing equipment. All porters used to be tart, she said. “Sours can be very approachable to everybody,” Salazar said. “You don’t have to hammer people over the head.”
  23. 23. page 23 February 7, 2013 Ten Reasons to Believe in a Green Bottom Line Hundreds of companies (and public entities, too) have started preaching “corporate social responsibility” in the last few years, and that’s good: Investment should be a two-way street. In fact, it should be more like a roundabout. We know now that everything we do, every chemical we pump into the air and every plate we toss into the trash, affects the whole planet. Replacing Styrofoam with cardboard is simple enough. But finding new energy sources takes time, money, and often a power infrastructure more advanced than those cities have in place. It’s not easy being green. But it is getting easier. Renewable energy is fashionable in the corporate and public spheres the way recycling was ten years ago. The latter is second nature in much of the U.S. now. And if these ten powerhouses (see what I did there?) are any indication, a green transition may become more and more popular. 1. Intel. Intel has been the EPA’s top-rated Green Power Partner since 2008, and it’s tried pretty much everything. The California company got 88 percent of its power from renewables in 2011. Plus, because it’s impossible to separate power produced by renewables from power produced by fossil fuels, Intel purchased enough Renewable Energy Certificates (RECs)—financed the production of enough green power—to power 134,000 homes every year and make the company totally energy-neutral. It’s also starting construction on eight solar projects: seven on the rooftops of its offices, and one solar farm in Folsom, Calif. 2. Whole Foods, of course. This is the company that started recycling its used canola oil for electricity in 2012. And between its on-site solar generation and REC purchases, Whole Foods actually creates and purchases 107 percent of its power needs—all in renewables. 3. The District of Columbia. Through RECs, the nation’s capital went 100 percent green in 2012, too. The city uses more than a billion kilowatt-hours every year, so its savings is equivalent to taking about 140,000 cars off the road annually. And D.C. is hardly alone: Austin, Texas; Santa Monica, Calif.; Lacey, Wash.; and Ithaca, N.Y. are totally green-powered, too. 4. Staples. The office supply store has won accolades from Newsweek and EnergyStar for green energy initiatives. More than 90 percent of its emissions come from its supply chain rather than the stores themselves, so like most companies on this list, it’s started buying RECs. Now, Staples offsets more than half of its energy usage and gets an additional 20 percent from renewables. The chain even boasted Maryland’s largest solar farm for a few years.
  24. 24. page 24 5. The New Belgium Brewing Company. The Colorado brewery started purchasing 100 percent of its electricity from Fort Collins, Colo.’s wind program in 1999. Since then, it’s developed its own water treatment plant, which cleans wastewater from beer production and uses the methane produced by that process to generate electricity. It also has a rooftop solar installation and operates on its own smart grid. Cheers. 6. Pearson, Inc. The educational supplier and owner of Penguin publishing has been carbon-neutral since 2009. It buys enough RECs to offset its emissions not only in the U.S., but in South America and India, too. The company also installed solar panels at its New Jersey plant, which should offset 4,000 tons of CO2 during the farm’s 25-year lifespan. 7. Walmart. No, really—Walmart purchased almost twice as much solar as its runner-up, Costco, did in 2012. It’s also the fifth-largest user of green power in the EPA’s national ranking. But the global superstore chain is so enormous that renewables comprise just 4 percent of the energy it uses every year. 8. Hilton International. The hotel chain is now 94 percent powered by renewables (primarily through RECs)—a 239 percent increase from 2010. It also instituted a consumption tracking system in 2009, which measures everything from food waste to indoor air quality. By the end of 2011, had reduced its waste output across the whole chain (with buildings in 91 countries) by 23 percent. 9. Kohl’s. The Wisconsin-based department store chain is now 100 percent renewable, again through a combination of RECs and self-generation. The retailer only builds LEED-certified buildings now to reduce electricity use. By the end of 2012, Kohl’s predicted its solar generation capacity would reach 74.2 million kWh—offsetting about 6,400 homes. 10. Chicago Public Schools. The nation’s third-largest school district gets 20 percent of its power from renewables. Plus, its Energy Shared Savings program offers small cash awards to every school that reduces consumption by 5 percent. 141 of the district’s 675 schools participated in 2012, and even after passing out award money, the district saved $500,000 of public money. That’s social responsibility that deserves an A+.
  25. 25. page 25 Beer geeks are grinning today. New Belgium, the well-regarded Colorado brewery, announced it will enter the Louisiana market on April 1. At first New Belgium will sell five to six different beers in 22-ounce “bomber” bottles. A brewery spokesman said the portfolio will include the flagship Fat Tire amber ale, Ranger IPA and the 1554 black ale. At least one beer from New Belgium’s Lips of Faith series, a line of experimental brews, will be part of the initial Louisiana selection. Roughly a month later, New Belgium will introduce draft beer. In about another month, standard 12-ounce bottles will arrive. Based in Fort Collins, Colo., New Belgium was founded in 1991. A second brewery in Asheville, N.C., is slated to open in 2015 according to the brewery’s website. February 8, 2013 New Belgium enters Louisiana on April 1 | Todd Price February 9, 2013 Skiing scavenger hunt donates to animal cause Up north, skiers and snowboarders supported an animal organization as they hit the slopes. New Belgium Beer sponsored a scavenger hunt at Devil’s Head Ski Resort Sunday. The hunt included 12 clues that ranged from stationary hints and riddles to moving targets with trivia questions. New Belgium plans to donate the money raised by the hunt to Dane County Humane Society. “At the end of the day, the dollars for us are important because it goes to a great cause, the Humane Society, so it’s really just a good time in the snow,” Shawn Hines of New Belgium Brew said.
  26. 26. page 26 He added he hopes that more than $1,500 in donations to be raised by the hunt for Dane County’s Humane Society. Full video not available. February 12, 2013 Beer: Liquid chocolates, cherries for your sweetheart | Ronnie Crocker For Valentine’s Day, give something chocolatey, sparkling or sexy. Like beer. The variety of craft beers now available in Houston lets you make any occasion a bit more special with America’s most popular alcoholic beverage. Feb. 14 is no exception, even for traditionalists. Your sweetheart like chocolates? A cocoa-infused stout would be a nice alternative to that box of Godivas. Because you need to get this right, I asked a group of trusted beer aficionados to help me come up with a list of options for the lovestruck. Several mentioned chocolate-flavored beers (don’t judge till you’ve tried one) and cherry-soaked sparklers. So make your shopping more fun this year with these expert recommendations: Misty Cornelius, Silver Eagle Distributors: “How about Rogue Double Chocolate Stout and Saint Arnold Icon Red? Both definitely better than traditional chocolate and roses!” Justin Cody, Spec’s: “We always do a ton of business with lambics on V-Day. Fruit lambics are big with the ladies. We have Lindemans on sale all month long.” Tiffany Richie, Rockwell Tavern & Grill: “First beer that comes to mind for me is Deep Ellum Brewing Company’s Chocolate Cherry Double Brown Stout! Also Gulden Draak Dark Tripel with its deep flavors and keg/ bottle refermentation. Sierra Nevada Ovila Quad with Sugar Plums would also be a nice romantic beer.” Scott Birdwell, DeFalco’s Home Wine & Beer Supplies: “Lindemans Kriek, Framboise, Peche, Pomme, Cassis. Timmerman also produces similar lambics and are available in this market. … How about Chocolate Oak-Age Yeti from Great Divide? Or Dogfish Head Theobroma?”
  27. 27. page 27 Jenn Litz, editor of Craft Business Daily: “New Belgium Transatlantique Kriek is available and a nice tart cherry sour, perfect for the occasion and those used to wine. … I’d rather get a majestic bottle of Sam Adams Utopias to sip through the year and adorn my kitchen island than jewelry.” Josh Samples, Green Flash Brewing: “Absolutely, Green Flash Hop Head Red and Green Flash Double Stout.” Ginger Johnson, Women Enjoying Beer: “Whatever’s fresh, a torpedo (if you can get them) filled with a flavorful beer to pair with a tasty nibble of the recipient’s liking, or gift certificate for a sampler - just like love, it’s good to try a few things before choosing a go-to.” Bev D. Blackwood II, Foam Rangers homebrew club: “I suppose you could also do a riff on some of the more suggestive names: Lagunitas Brown Shugga’ (and) Little Sumpin’ Sumpin’ Ale come to mind.” Jennifer Royo, No Label Brewing: “Young’s Double Chocolate Stout.” Lennie Ambrose, Saint Arnold Brewing: “I have always been blown away with what a great pairing (Saint Arnold) Santo and any dessert make. I especially like it paired with spiced or cinnamon sweet like churros, but it also does surprisingly well with chocolates.” Beer, TX: At the risk of spoiling a surprise, I’m going Belgian and sweet this year, with a fruity and bubbly bottle of Lindemans Kriek lambic. If you are buying for the man in your life, I’ll just note that while picking up that lambic at Spec’s the other day I bought myself a 22-ounce bottle of Karbach Pontificator, a tasty and locally brewed smoked doppelbock. February 14, 2013 5 New Big Stouts You Should Seek Out Big stouts are a staple in the American craft brewing scene. These robust, flavorful, high alcohol beers are typically released in the winter months, and each year sees a growing number of variations on the style. From the historic Russian Imperial Stout to modern takes that don’t fit traditional style guidelines (see: Imperial Oatmeal Stout with spices), these dark brews have been filling snifters, slumbering in barrels, and warming gullets for centuries. Every year new and old breweries alike release stouts that haven’t seen the light of day. Some hit the mark, others... don’t. Here we’ve pulled together 5 of the best new(ish) stouts from across the country. If you see any of these sitting
  28. 28. page 28 on the shelves, we whole-heartedly recommend you grab them. Perennial Artisan Ales Abraxas Abraxas just celebrated its 2nd annual release in November, so it’s not brand new, but we wanted to make sure the rapidly-rising Perennial Artisan Ales got on your radar. Aged on ancho chiles, cinnamon sticks, vanilla beans, and cacao nibs, this spiced Imperial Oatmeal Stout is a punch to the palate. The aroma provides strong notes of cacao and mint leaves with little trace of the 10% ABV. The mouthfeel is fantastic, thanks to a hefty amount of flaked oats. The first sip goes down like a melted mint chocolate chip ice cream and finishes with a moderate amount of heat from the chiles. Seek this one out if you can—if you’re really lucky, perhaps you snagged a bottle of Barrel Aged Abraxas at the brewery-only release last month (unfortunately we weren’t). New Belgium Imperial Coffee Chocolate Stout Another fine example of the beer churned out in New Belgium’s Lips of Faith series, Imperial Coffee Chocolate Stout succeeds where many coffee stouts fail. This big beer (10% ABV) has a huge coffee and dark chocolate aroma—it’s like walking into a coffee roaster that also happens to be baking a chocolate cake. The flavors follows suit, bringing on more coffee and chocolate with a moderate roast level and mild alcohol burn. It finishes sweet, but not too sweet that you don’t want to dive in for another sip (or glass). Here’s to hoping New Belgium catches our hints and makes this an annual release. Elevation Beer Company - Oil Man Elevation Beer Company of Pagosa Springs, Colorado is relatively new to the scene, opening in May of 2012, but they’re already passed the 1,000 barrels/year mark (they hit 935 barrels in the 7 months they were open in 2012). Think that’s impressive? Well, they are currently underway with an expansion that will allow them to brew 4,000 barrels a year. Oil Man is the newest member of their Double Black Series, an 11% ABV Russian Imperial Stout aged in Breckenridge Bourbon barrels for 7+ months. This stout pours black as night with a light tan head and notes of dark fruit, roasted malts, and bourbon leaping out of the glass. Lots of bourbon up front on the palate with the accompanying heat, followed by chocolate, roast, caramel, and an oaky dry finish. Goose Island Bourbon County Brand Stout Cherry Rye The newest addition to the vaunted Bourbon County Brand Stout line, Cherry Rye is the product of aging their base stout in rye whiskey barrels and adding in whole Michigan cherries. It pours dark, but with a slight red hue and a rapidly dissipating head. Cherry Rye smells like chocolate cherry cake with some bourbon drizzled over the top. The sweetness and slight tartness of the cherries pairs well with the rye spices. Definitely a sipper at 13.7% ABV, this beer was all but made to pair with a slice of cherry pie. Now to get this beer on tap at every late-night diner across the country... Odell Brewing Company - Lugene Odell’s tribute to the farmer that picks up their spent grain to feed his dairy cows, Lugene is brewed with milk chocolate and milk sugar (lactose). A subtle nose of roasted grains, coffee, chocolate, and sweetness rises out of the thin tan head. It has a nice thick mouthfeel, almost creamy, similar to what you’d expect from a glass of milk and Hershey’s syrup. It doesn’t quite taste like an adult chocolate milk, but it’s not far off. There’s quite a lot of sweetness to this stout, almost like cotton candy, but manages to finish dry with a slight bitterness. We’re happy Odell decided to add this one to their seasonal releases!
  29. 29. page 29 February 20, 2013 New Belgium beers finally arrive in Florida this summer | Roger Bull New Belgium Brewing, the Colorado makers of beers like Fat Tire Amber Ale and Ranger IPA, will be sending its brews to Florida for the first time. A brewery spokesman said the first beer should be arriving in late July. New Belgium is the No. 3 craft brewer in the country, behind Boston Beer and Sierra Nevada, so its arrival here in fairly signficant. The spokesman said no distributors have been chosen, that should come in May. The beer should first arrive in 22-ounce bottles, followed by draft and then 12-ounce bottles. Fat Tire, Ranger and 1554 black ale will probably be the first to arrive. Eventually, we’ll get the full lineup. Of course, that should be easier soon. New Belgium announced last year that it would build its first Eastern brewery in Asheville, N.C. Construction should start this summer will production beginning early 2015. February 26, 2013 Fat Tire trailblazer New Belgium Brewing discusses its famous amber ale | Keith Gibbons A vintage fat-tired mountain bike is a fitting symbol for Colorado’s New Belgium Brewing Co. Riding a bicycle is a balancing act. If you don’t keep moving, you’re liable to fall off. Today, few craft breweries have better balance and movement than New Belgium. As the third-biggest craft brewery in the United States, New Belgium not only produces world-class craft beers, they promote environmental stewardship, employee- ownership and increasingly aggressive growth, like a new $100 million, 150,000-sq ft brewery in Asheville, N.C., breaking ground this year. Balancing success is a recipe that can be traced back to its flagship beer — Fat Tire Amber Ale — which today is one of the most popular craft beers in America.
  30. 30. page 30 It’s so popular in fact that New Belgium actually redesigned its company logo in 2006 to include the famous bike on the Fat Tire label because customers recognized New Belgium’s amber ale more than they recognized New Belgium. The beer itself is a lesson in equilibrium. “Fat Tire won over fans with its sense of balance — toasty, biscuit- like malt flavors and hoppy freshness,” explained Bryan Simpson, media relations director at New Belgium. “We try to emphasize moderation and balance. We feel that amber ales should not be overly malty, hoppy, bitter, alcoholic or sweet.” Fat Tire’s history is as interesting as its flavor profile. It is named in honor of New Belgium’s co-founder Jeff Lebesch’s trip through Europe where he rode his mountain bike with “fat tires” through famous beer villages. After that trip, Lebesch returned to Fort Collins, Colo., with an imagination full of recipes and a handful of ingredients, ready to embark on a whole new journey. Together with his co-founder, Kim Jordan (who today is the CEO), they traveled around sampling their homebrews to the public. Fat Tire was first brewed in 1991, and today New Belgium brews north of 400,000 barrels (bbls) of Fat Tire a year. “Fat Tire has won four awards, including a Silver at the World Beer Cup,” said Simpson. “It has a medium body with sweet caramel malts and subtle notes of fresh fennel and green apple. The carbonation and light sweetness finish clean on your palate. Overall, the flavor is a toasty malt with gentle sweetness and a flash of fresh hop bitterness. The malt and hops are perfectly balanced. Visually, the beer pours a clear bright amber with white lacing.” How is the famous ale made? Fat Tire is made with Willamette, Goldings and Target hops. It has 18.5 IBUs and 5.2 percent ABV. The malts in Fat Tire include Pale, C-80, Munich and Victory. “Our house amber ale yeast is proprietary, but we want a neutral ale yeast strain that showcases the malt and hops,” explained Simpson. Fat Tire is by far New Belgium’s biggest brand, but that’s changing. Today, New Belgium produces ten year- round beers: Fat Tire Amber Ale, Ranger IPA, Rampant Imperial IPA, Belgo IPA, Shift Pale Lager, Sunshine Wheat, Blue Paddle Pilsner, 1554 Black Ale, Abbey and Trippel, as well as a host of seasonal releases. Much of New Belgium’s future growth will likely come from its Asheville, N.C., brewery, aimed at the East Coast market and beyond. The 400,000- bbl brewery and packaging facility will provide New Belgium with additional capacity allowing the Colorado-based brewer to expand into new areas of distribution. Upon completion in 2015, the facility will initially create 50 new jobs in the Asheville area with more than 100 positions expected at full build-out.
  31. 31. page 31 “It continues to be exciting times in the world of craft brewing,” said Simpson. “We’re looking forward to having our second brewery open in Asheville by 2015, so stay tuned.” At a total cost projection of more than $100 million, the new brewery will feature a 200-barrel brewing system, tasting facility, process wastewater treatment center onsite and a rooftop beer garden. Eventually, tours will be available to the public. Construction will begin in early 2013. “Our biggest business issue has always been meeting production capacity,” explained Simpson. “In order to meet our growing production needs, we have to continue buying buildings and equipment, getting it up and running as quickly and efficiently as possible and paying down the depreciation on that equipment and the interest on the loans.” It’s a balancing act. Good craft beer always is. That’s a philosophy New Belgium will continue to embrace. It’s also good advice for up-and-coming craft brewers. What marketing insights can Simpson share? “It definitely goes back to the approachability of moderation and balance, appealing to a wider audience,” said Simpson, “and having a great symbol like our bike doesn’t hurt either.” February 27, 2013 High-end boutique craft beers coming in smaller packages | Eric Gorski and Josie Klemaier
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  35. 35. page 35 March 1, 2013 American Beer Trails | Virginie Boone and Lauren Buzzeo The last 30 years have seen a monumental evolution in the American beer scene. The thirst for craft beer, inspired by the likes of Anchor Brewing, Samuel Adams and Sierra Nevada, primed the tap for today’s golden age of local brews. This movement has led the Brewers Association to recognize more than 100 different beer styles. Craft brewers are trying new flavor combinations, and incorporating ingredients like cocoa nibs, cinnamon, figs, oak chips and even wine-grape juice, just to name a few. There are dozens of variations in hops, malts, yeasts and water. There are also differences in how brewers use yeast, how they treat it, how they pitch it and the temperature at which they ferment—a never-ending palette for experimentation. For beer drinkers, this means no two IPAs are going to taste the same and that one brewer’s stout is not another’s, even if we don’t know precisely why. As Anchor Brewing founder Fritz Maytag once said, “Beer does not make itself properly by itself. It takes an element of mystery and things no one can understand.” Thoughtfully considered beer is being made in small batches throughout the country, from Oakland and Orange County in California, to Bend, Oregon, and Boulder, Colorado. Here are some of our favorite sudsy spots from the Rockies to the Pacific. California: Cooper brew kettles on the tour at Anchor Brewing Although California produces more wine than any other state in America, the state has long loved its beer. Fritz Maytag and his resuscitation of Anchor Steam beer played an integral role in the craft beer revival. Today, lines form outside Russian River Brewing Company in Santa Rosa for its seasonal beers, and visionary brewmaster Adam Lamoreaux of Linden Street Brewery is bringing the craft back to West Oakland. Restaurants from San Francisco to San Diego are emphasizing beer with food, elevating the whole affair into a celebration of keen, bold flavors. —V.B.
  36. 36. page 36 Where to Taste Set in an Orange County industrial park, The Bruery made Wine Enthusiast Magazine’s number-one beer of 2012: Saison Rue, a farmhouse ale brewed with rye and brettanomyces. The brewery’s range of Belgian-style craft beers often feature unconventional ingredients like beets, Thai basil, truffle salt and lavender. Look for soon-to-be-released beers using Santa Rita Hills and Santa Ynez wine grapes. Firestone Walker Brewing Company, specializing in pale ales, has taprooms in Paso Robles and Buellton, providing beer havens in busy wine regions. Linden Street is Oakland’s first production brewery in 50 years, where Lamoreaux uses yeasts from Tartine’s famous bread. In San Francisco, stop at 21st Amendment Brewery for its Monk’s Blood Belgian Dark Ale. The Lagunitas Brewing Company TapRoom and Beer Sanctuary in Petaluma offers sandwiches, snacks, live music, weekday tasting tours and growlers to take home. Up Highway 101 in Santa Rosa is Russian River Brewing, a lively hangout for disciples of Pliny the Elder (a double IPA) and Damnation (a golden ale). Lines snake down the street every February upon Pliny the Younger’s release. Keep heading north to historic Hopland, where the state’s first brewpub was opened in 1933. Enjoy Piazza de Campovida’s brews and fresh gourmet food, and newly opened Hopland Ale House. Fort Bragg is home to North Coast Brewing Co., maker of PranQster, Brother Thelonious and Old Rasputin, the brewery’s imperial stout. Where to Dine Great beer is often being paired with great food, and there may be no better practitioner of the concept than San Francisco’s The Abbot’s Cellar. From the founders of nearby The Monk’s Kettle, it’s a Mission District eatery dedicated to California cuisine and craft beer. At Mill Valley Beerworks, enjoy a meal with house-made brews like the Botanical No. 3, an ale flavored with juniper and bay. Karl Strauss Brewing Company has a brewery restaurant in downtown San Diego, plus six other locations. All offer cask-conditioned beer nights every Thursday. Head to Stone Brewing World Bistro and Gardens in Escondido for locally sourced small-farm food amidst a one-acre organic beer garden. Other Activities The San Francisco International Beer Festival in April, California Beer Festival in Santa Cruz in July and West Coast Barrel Aged Beer Festival in Hayward in November are all worthy events. For the Budget Minded Camping is part of the fun at The Legendary Boonville Beer Festival, hosted by Anderson Valley Brewing Company on May 4. For $11/person, stay overnight onsite at the Mendocino County Fairgrounds. Insider Tip At Anchor Brewing in San Francisco, daily tours (by reservation, up to six months in advance) end with a flight of Anchor beers. Head up to the rooftop bar and outdoor beer garden, with outstanding views out to the San Francisco Bay. The complex also houses Anchor Distilling Company and its parade of fine spirits, from Junipero Gin to Luxardo Maraschino Liqueur and Japanese Nikka Whisky. In December 2012, Anchor debuted the hops- based HopHead Vodka, made in the distillery’s alembic still.
  37. 37. page 37 Colorado: The main stage at Tour de Fat Colorado is home to one of America’s original “big three” brands. Founded in 1873, Coors has since become a household name, but the state’s connection to beer doesn’t end there. Colorado is often considered the epicenter of the American craft-beer movement, thanks to progressive residents that paved the way for craft brewers in the ’70s. Passionate locals established small, independent breweries and brewpubs, and industry groups like the American Homebrewers Association and the Brewers Association are headquartered in Boulder. There’s a reason Coloradans call it the state of craft beer. —L.B. Where to Taste There are more than 160 licensed craft breweries in Colorado, so there’s certainly something to suit every beer lover’s palate. Colorado’s largest craft brewery is Fort Collins-based New Belgium Brewing. This wind-powered brewery rose to fame in the late ’90s, thanks to its Fat Tire Amber Ale. Visitors can sample a wide assortment of Belgian-inspired beers, including the top-tier Lips of Faith Series. Also in Fort Collins is Odell Brewing Co., home to some of the most sought-after and highly rated beers in the country: The Meddler (96 points), Woodcut No. 6 (95 points) and Friek (94 points). Established in 1994, Denver’s own Great Divide Brewing Co. offers 16 taps of year-round and seasonal selections, great views into the brewhouse and free tours. At the forefront of the canning trend is Oskar Blues Brewery, which first canned its flagship Dale’s Pale Ale in 2002. Check out the Tasty Weasel Tap Room for the latest from these metal heads. Sign up for a 45-minute tour of the brewery, or jam to the live music every Saturday while you enjoy a cold one. Although its year-round lineup is classic and approachable, Boulder’s Avery Brewing challenges your palate with its Dictator, Demons of Ale and Barrel-Aged brews. Be sure to taste whatever it has on hand from its Annual Barrel Series—the more experimental the brew sounds, the more unique the tasting experience. Where to Dine The Wynkoop Brewing Company—co-founded by Gov. John Hickenlooper of Colorado—is an eco-conscious eatery that features an assortment of small-batch brews. The menu boasts a wide array of Colorado-sourced meats and vegetables, not to mention numerous pool tables, dartboards and other games. Grab a sampler flight while reviewing the expansive menu at Rock Bottom Restaurant & Brewery, or visit Cheeky Monk Belgian Beer Cafe to taste hard-to-find Belgian beers, including many on tap, paired with classic Belgian fare. For an intellectual food-and-beer pairing experience, be sure to check out Euclid Hall Bar &
  38. 38. page 38 Kitchen. The menu will make your mouth water (house-made wursts, roasted marrow bones, duck confit poutine) and bring out the best of whatever you order from the impressive beer list. Other Activities Avery hosts the Boulder Strong Ale Fest in March, but also check out the offbeat Frozen Dead Guy Days in Nederland. The Palisade Bluegrass & Roots Festival runs from June 14–16, with camping available. For the Budget Minded New Belgium’s nationwide Tour de Fat—a free, eccentric, day-long event featuring a costumed bicycle parade, entertainment, food, contests and New Belgium beer—raises money for nonprofits through beer and merchandise sales. Insider Tip No serious beer lover can live a full life without experiencing the Great American Beer Festival, hosted annually in Denver by the Brewers Association. The 2013 festival—the event’s 32nd incarnation—is scheduled for October 10–12. With more than 2,700 beers from across the country available to taste, the festival’s four sessions typically sell out in minutes. Oregon: Full Sail Brewing Co., on the shores of the Columbia River Oregon’s first craft brewery opened in 1980, and brewpubs have only been legal since 1983. But the state’s hip culture and locavore mentality has allowed the craft beer culture to flourish and evolve at a rapid rate. By 1990, Portland was proclaimed “America’s Microbrew Capital,” with more craft breweries and brewpubs per capita than any other U.S. city. The interactive Oregon Beer Trail map on the Oregon Brewers Guild Web site is an invaluable resource. Unofficially, the state is often dubbed “Beervana.” Officially, Oregon is obsessed with craft beer. —L.B. Where to Taste The Bend Ale Trail is the perfect start to your Oregon beer adventure, covering the area’s 14 craft breweries. All of the breweries are within a few miles of one another, so you can walk or bike the route. If you prefer, make arrangements with the Bend Brew Bus. Allow ample time for Deschutes Brewery—the fifth-largest craft brewery in the U.S. Don’t miss the fresh-hop selections in the Bond Street Series and the world-class Reserve Series. Brothers Kurt and Rob Widmer founded their Portland-based Widmer Brothers brewery in 1984, and it’s a key stop for any serious beer lover. Hood River’s Full Sail Brewing Co. opened its doors in 1987, and it was the first commercially successful craft brewery in the Pacific Northwest to bottle its beers. The brewery offers over a dozen selections from the tap, as well as breathtaking views of the Columbia River. Newcomers Ninkasi Brewing Company and Oakshire Brewing both opened in Eugene in 2006. Ninkasi quickly became a beer-geek darling, thanks to its focus on hop-heavy selections with radical names (like Total Domination IPA and Tricerahops). Oakshire’s brewmaster, Matt Van Wyk, is a 10-time Great American
  39. 39. page 39 Beer Festival medalist, including being named Small Brewpub Brewmaster of the Year in 2006. Make sure to sample the brewery’s O’Dark:30 Cascadian Dark Ale. Where to Dine Mike and Brian McMenamin opened Oregon’s first brewpub, McMenamins, in the Hillsdale neighborhood of Portland in 1985. The chain now has 24 breweries throughout the state, serving handcrafted ales and Northwest pub fare. Rogue brewery has numerous spots to suit every diner’s style and preference, from the Rogue Ales Public House (several locations) to Rogue Meeting Hall and the Green Dragon Bistro & Brewpub. For a unique tapas-style experience, visit Saraveza Bottle Shop & Pasty Tavern in Portland. The menu features pasties, pickled items, house meats and Midwest treats to enjoy with the carefully curated bottle or rotating draft selections. Also in Portland is the famous Horse Brass Pub, an English-style watering hole with an expert staff to guide you through the extensive tap list and traditional menu. Other Activities The 19th-annual Spring Beer & Wine Fest is scheduled for March 29–30 at the Oregon Convention Center. Or enjoy more than 80 craft beers on the banks of the Willamette River at the Oregon Brewers Festival, from July 24–28. For the Budget Minded If you’re in Oregon around hop-harvest time—roughly mid-August through September—visit a hop farm like Goschie Farms or Crosby Hop Farm for an eye-opening look at this key beer ingredient. Insider Tip The recently conceived Crux Fermentation Project aims to create beers that push boundaries. It’s the brainchild of three industry insiders: Larry Sidor, former brewmaster of Deschutes; Dave Wilson, a sales and marketing executive who worked for Deschutes and 21st Amendment; and Paul Evers, a packaging and branding guru for several craft labels. Visit the tasting room, open Tuesday through Sunday, to sample the latest from these beer icons. March 6, 2013 New Belgium Brewing’s Kim Jordan Heads East | Jason Notte New Belgium Brewing started its life as a basement in 1991, grew into a Colorado craft beer institution and is now expanding east into a former stockyard in Asheville, N.C. That’s a lot of miles on its bicycle logo’s fat tires. It’s also a lot of distance between the once-tiny start-up and the burgeoning bicoastal beer empire Chief Executive Kim Jordan oversees today. New Belgium was started by Jordan and then-husband Jeff Lebesch after a bicycle brewery tour through Belgium. Since then, its flagship Fat Tire Amber Ale, its Explorer series of hoppy India Pale Ales and its
  40. 40. page 40 traditional Belgian brews such as its Abbey, Trippel and Lips of Faith limited edition Heavenly Feijoa Tripel are available in 28 states.The company makes all of them in a facility that serves as a testing site for Colorado State University environmental studies, including the measurement of the brewery’s carbon footprint, the potential gasification of used grain and the use of brewing waste water for breeding tilapia and growing algae for biodiesel. New Belgium’s employees, meanwhile, own 100% of the company’s stock through a shared ownership program. Since 2007, New Belgium’s annual production has swelled from 476,000 barrels to 750,000 barrels just last year. Last spring, New Belgium announced plans to open a brewery in Asheville just after Chico, Calif.-based Sierra Nevada and founder Ken Grossman came forward with a similar plan for an Asheville brewery. Around the same time, New Belgium’s neighbor in Lyons, Colo., and craft beer can pioneers Oskar Blues announced their own intentions to build a brewery in the Asheville area. New Belgium’s facility won’t be ready until 2015, but should add an extra 400,000 barrels to New Belgium’s total production and room for even more expansion. That would push combined production of Fat Tire, 1554 Dark Ale, Shift Pale Ale, Ranger IPA and other beers above 1 million barrels. By comparison, the only two other brewers that produce 1 million barrels or more in the U.S. not named MolsonCoors (TAP_) or Anheuser-Busch InBev (BUD_) are D.G. Yuengling and Sons and Samuel Adams producer Boston Beer (SAM_). Jordan’s overseen all of that exponential growth and has worked to balance its demands with key elements of the brewery’s culture, including its ski-mountain scavenger hunts, independent film festivals and Tour de Fat bicycle parades. In recent years, the brewery’s started canning, added hops and increased its collaboration with other brewers as younger, smaller start-up breweries push older, larger craft craft mainstays such as New Belgium to keep active and stop bloating on its own supply. We got Jordan on the phone and spoke with her about New Belgium’s upcoming East Coast expansion, increased competition within the craft beer community and how to remain relevant as a craft brewer when your new customers were born the year you started brewing: Once Asheville kicks in and New Belgium’s brewing capacity tops 1 million barrels, will it change the way you approach your business and the brewery’s growth? Jordan: I don’t think there is a magic number that says things have fundamentally changed. I think it sneaks up on you over time. You get a little bigger and things seem more complex until you start putting in systems structure to handle that. I don’t think we will see a change in how we roll out new states once Asheville is on line, because we will move on from trying to be really measured in our approach because of our capacity constraints in Fort Collins. It’s a huge step function that in our past has had many small breaks in our steps. This one will be a lot bigger and, so, I think we will probably roll out more states faster starting in 2015 because it’s a $120 million investment we’re making. There’s a lot of inefficiency in bringing in a staff of people ahead of time for learning and training and we’ll have to see a return there more quickly than we have to date. Is your current selection of markets beyond Colorado based on how receptive those markets have been to craft beer in the past? Jordan: That’s part of it, certainly. If you go to Pennsylvania, for instance, that’s a big state and it has a lot of volume to it and a lot of craft beer awareness. We were being careful about our ability to have enough capacity to open a state like
  41. 41. page 41 Pennsylvania. New York would be similar and Massachusetts would be similar. It’s a more competitive landscape than those examples, but it’s also a much more populated state, so we wanted to be able to pick up smaller states. We will be in those markets starting in the next few years. A couple of years back, you told the folks at the Brewers Association that you were hoping to see craft beer become 10% of the U.S. beer market. Last year, according to the Brewers Association, craft beer made up 9% of U.S. beer sales. Considering your own company’s growth in recent years, are things proceeding as well as you’d hoped for small brewers? Jordan: It’s one thing to say that when you’re not doing it, especially on an industry level. It’s easier for me to visualize vividly New Belgium’s trajectory, because I have my fingers on it all the time. For the industry as a whole, it’s sort of a theoretical “I think we can do this, that would be great.” It’s hard to actually, in my mind’s eye, picture it because it’s a much more diffuse and broad proposition. While I said it and I believed it could happen, the fact that it is happening is pretty damed exciting. There’s a culture surrounding New Belgium that includes its ties to the bike community, its contribution to independent film and its events such as citywide scavenger hunts and Tour de Fat bike races. As New Belgium expands to other markets, do the other elements come along for the ride? Jordan: I think other brewers do that more or less successfully. This is also a very competitive business that we’re in. I was just at the Brewery Association board of directors meeting this week and we’re seeing 400 new breweries a year, or more than one a day opening. So we’ll see more competition and I think we’ll have our collective ability to garner more market share, but with that will come more of a need for breweries to tell their story. We find at New Belgium that branded events are a great way to tell our story, but they’re expensive and time- consuming and it takes building up over a few years. But I think that human beings are storytelling creatures, and the story of craft beer and New Belgium’s journey through the craft beer landscape is interesting. For us at New Belgium, we’re looking to be business role models. We’re committed to the notion that you can make a splash through your practice, but you also have the ability to make ripples. We like that and like the opportunity to cause people in various endeavors to think what they could do that’s consistent with their values, good for the planet and collaborative with their co-workers. One of those ripples is your Employee Stock Ownership Program that gives your workers a stake in the company. Last year, New Belgium went from 41% employee ownership to 100%. How does that affect day-to- day operations and employee relations and how do you to plan to go forward with the ESOP plan in Asheville? Jordan: We started sharing equity and practicing open-book management in 1995. We also have what we call high-involvement culture, so not only do my coworkers look at the financial statements, but they’re also been involved in the strategic planning process for a very long time. We’ve held a retreat every year since we’ve been in business and we’ve evolved it over the years to have it be the place where we start our strategy thinking, and that starts with the coworkers. That’s the solid foundation that led to 100%. What’s interesting to me is that, at 41%, we had good practice on it.
  42. 42. page 42 At 100%, on one hand nothing changed: I’m still the CEO and the management team is still the management team. We are not running in anarchy or management by 470-person committee on every decision. Having said that, I feel that there’s this palpable sense that now that we collectively own the whole thing, we’re more enthusiastic about the challenges -- how are we going to pay selling shareholders, invest in Asheville and grow our infrastructure to manage that well -- and own those challenges more than we used to. There seems to be a bit more ingenuity and creativity in New Belgium’s beer making in recent years as well. Is that part of the pride in ownership that’s developed as New Belgium’s ESOP plan took shape? Jordan: Four to five years ago, I think the marketplace changed. I think the attention of beer drinkers on craft brewers and on the beers that they were making and the competitive landscape of smaller, more innovative start-ups took a big leap forward. I think, honestly, for New Belgium, for Sierra, for Boston, for Deschutes and some of the larger craft brewers who were just doing what we were doing, we were just like “Wait a minute, the portfolio needs to change.” Things are a little bit different. I think there was sort of a catalyst for enthusiasm and attention to beer that started back then. Personally, four to five years ago, I also got a divorce and, not too long after that, started dating someone who was in the brewing industry: Dick Cantwell of Elysian Brewing in Seattle. For me, on a personal level, that was energizing -- to be re-engaged in the craft beer industry in a new way. For New Belgium, I think the combination of things that were happening in the marketplace and things that were happening for me personally really caused us to say “I think we need to do some collaboration.” I met Dick through the Brewers Association -- we were both on the board of directors -- but then we started collaborating on making beer for Elysian and started collaborating with other people and started ramping up offerings in our portfolio. Our collective enthusiasm for grabbing this new energy around the growing craft beer landscape really multiplied. It showed on the shelves. The Trip series between New Belgium and Elysian has produced some inspired varieties that are more akin to limited offerings from smaller breweries in recent years. Does it take you back to New Belgium’s early days as a basement brewer? Jordan: Yeah, which is super fun. We’ve been doing this for almost 22 years, and I think it’s almost a natural part of a process like that when your energy and enthusiasm for it has peaks and mesas, to use the geology of it. It’s been really fun to watch our industry have this burgeoning enthusiasm, to watch beer drinkers be interested in really understanding more about the craft and the history of the American movement and others. We are lucky to be the stewards of something ancient, and I think beer drinkers get that. Looking at your brewery’s 1991 start date, the folks who were born the year you started brewing are now your clientele. Is your brand facing some of the same challenges as first-wave craft brewers such as Sierra Nevada and Boston Beer, which are now old enough to be considered somebody’s parents’ beer? Jordan: I think there’s an element of that. I also think for New Belgium that we were the first brewer in the United States to specialize in Belgian styles. In some ways, we pioneered things where, at the time, we said “Well, I guess no one’s interested in wood beer” [Editor’s note: wood beer is beer aged in wooden barrels, sometimes using old whiskey or wine barrels] just to have someone else come along and make it
  43. 43. page 43 and make us think maybe we shouldn’t give up yet. We’ve had a wood beer cellar since 1997, and it’s a pretty big thing now. I think there is a mixed curse or blessing in that we have practiced wisdom and have learned some things. We’re able to invest in very good technology and equipment. Ultimately, we want beer drinkers to get very well-made beers, and some of us have made the decision to become national companies: Like Sierra and like New Belgium. That requires a level of expertise that’s different from someone making beer and selling it in their pub or making beer and selling it within a 10-mile radius. I think there is value in that as well, and I’ll be interested to see how that unfolds. New Belgium also got into canning about four years ago, before much of the craft beer industry started embracing cans. Dale Katechis at Oskar Blues once told us that he started canning just to draw more people up to his brewpub in Lyons, Colo. What inspired New Belgium to do the same, and was it a big additional expense at the time? Jordan: It was a big expense at the time. We started with a smaller canning line, and canning lines are funny because you have the very small ones -- Dale started with one -- that are super slow and the can stays open for a very long time before it gets its lid on it, which is not good for beer. Then you have ones that are slightly bigger than that and only slightly more advanced than that technology. Then you have ones that do 700 cans a minute, but there’s very little in between so it’s really a financial step up to invest in the larger, faster equipment. For us, it was of those things where we thought that there were lots of places that people would like to be able to drink craft beer where a bottle is not a good idea: rafting, kayaking, skiing, back-country skiing, golfing or watching sports in stadiums where bottles just aren’t allowed. Cans gave us the opportunity to offer our customers good, fresh beer in places where they wanted to be able to drink good, fresh beer. We all owe Dale a debt of gratitude for being bold enough to consider this notion. Maybe because we’re in Colorado and we see Dale regularly, but I kind of just got this bee in my bonnet and said “Do cans.” People thought that was crazy, and that’s one of those CEO moments where you say “No, I want to do cans, let’s get started on it.” Sometimes I think pioneers get arrows in the back and sometimes they’re rewarded with some kind of competitive advantage. Speaking of Dale, he and Oskar Blues are coming out to the Asheville area with you ... Jordan: He’s already there. He’s the first one. Is it comforting to have one of your craft brewing neighbors come along for the ride, or is there a bit of competition to make it work out there? Jordan: There is certainly competition out in the marketplace, and we all know that. I’m sure Ken would describe it in his own way, as would Dale, but my feeling is that you kind of have to put those feelings in a box and, when you’re together, ignore that. I tell my people that I believe in competition and believe in them going out there and doing the best job they can, but I also believe it’s a long life and you want to make sure you feel happy about the way you’re living it. We try to be friendly and helpful and supportive of one another and we are not interested in talking smack about people.
  44. 44. page 44 Dale and Ken and I were just on a panel together in Durham, N.C., and then I spent the beginning of the week with Ken at the Brewers Association board meeting and then we joke that we’ve got to stop meeting like this. “How can I miss you if you won’t go away?” And we also enjoy each other’s company. I don’t think there’s a rivalry except as might be expressed through healthy competition in the marketplace, and that’s perfectly acceptable. March 7, 2013 New Belgium exploring ways to reduce noise, traffic | Tony Kiss
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  46. 46. page 46 March 11, 2013 Wine-Ing Over Big Beer Bottles | Tom Rotunno Six things that have consumers buzzing in the world of beer, wine and spirits this week, including craft beer in big bottles, Heineken revamps its iconic green bottle and the top-selling craft brands at supermarkets in 2012. 1. Whining Over Big Beer Bottles: Every now and then a moment occurs that touches a nerve and gets the beer community buzzing. A recent article in The New York Times titled “Craft Beer’s Larger Aspirations Cause a Stir” has created one of those moments. In the piece, author Clay Risen writes about craft brewers putting their beers in bigger bottles. Risen said, “The trend toward large bottles is part of what is being called the “wine-ification” of beer, the push by many brewers to make their product as respectable to pair with braised short ribs as is a nice Chateauneuf-du-Pape, and at a price to match. Bottles sell for as much as $30 in stores and much more on restaurant menus.” Boom. The reaction within the beer community was fast and largely furious. Brooklyn Brewery Brewmaster Garrett Oliver was one of many who responded to take issue with the article. He asked the New York Times to open the article to comments, which it did. You can see the comments, including Oliver’s here. Oliver also addressed the issue over at CraftBeer.com. Noted beer writer Jay Brooks was also among those who took issue with the piece by highlighting historical examples of how beer in big bottles is nothing new. 2. A New Bayless Brew: Celebrity Chef Rick Bayless is expanding his reach into the beer business. The Chicago- based chef is partnering with Crown Imports, which distributes the top-selling import in the U.S., Grupo Modelo’s Corona Extra brand. According to Ad Age, the Bayless brew “is still nameless and the style has not been determined.” Bayless is already taking heat from some beer lovers who say he should have partnered with a Chicago-based craft brewer and not a national company. It’s not Bayless’ first foray into beer, he previously teamed with Goose Island Brewing to create a beer which is served in his Frontera Grill restaurant in Chicago. 3. Heineken Unveils a New Star in the U.S.: For the first time since 1947, Heineken is making a change to its iconic green bottle. The new “Star Bottle” is taller and sleeker than its predecessor and is already available in 170 markets around the world. The bottle is now being rolled-out nationally in the U.S. To mark the occasion, Heineken is debuting a new national television ad. As described by Heineken officials: “Dj Vu” follows the story of “a man traveling the world, visiting bars and clubs of Ho Chi Minh City in Vietnam, then Lagos, Nigeria, before finally arriving in New York City, where he finally gets his hands on the Heineken Star Bottle. Like the new Star Bottle, he has made an impression all over the world.” 4. Finally, Sandy Does Some Good: Some good news has finally come from Superstorm Sandy, which hit the East Coast in October. New Jersey based Flying Fish Brewery has tallied the sales from its limited edition special brew, “Forever Unloved (F.U.) Sandy” and the beer has raised $45,000. Based on customer suggestions, Flying Fish has picked three state-wide charities that will receive $15,000 each: Habitat for Humanity, The Hurricane Sandy New Jersey Relief Fund and The Conserve Wildlife Foundation of New Jersey.
  47. 47. page 47 5. Crafting a Liquor License: Liquor laws are complicated and the process of obtaining a liquor license can be a tricky one. A Chicago-based convenience store said it has struck a deal to obtain a license to sell alcohol in an interesting way: by limiting the sale of alcohol to craft beers. According to DNAInfo.com, the owner of Garden Gourmet Market has worked out an agreement with a local politician to sell “Only single servings of cans or bottles of beer produced by breweries defined as ‘craft brewers’ by the Brewers Association.” The agreement would specifically prohibit hard liquor, “fortified wines” such as Wild Irish Rose and Night Train, malt liquors such as Colt 45 and Cobra and “other products that are intended to provide high-alcohol content at a low price.” By sticking to the Brewers Association definition, the guideline would also presumably prohibit Budweiser brands and crafty brands like Miller Coors’ Blue Moon. 6. Supermarket Sales: Supermarkets are becoming an important part of the growth of the craft beer industry. According to market research firm Symphony IRI, craft beer sales at multi-outlet stores rose 17.1 percent in 2012 from 2011, in terms of dollar sales. But which beers are consumers most often putting into their shopping carts? According to Symphony IRI, the top craft beer brands sold iin supermarkets in 2012 were: • Deschutes Chainbreaker White IPA $2.6 million • Pyramid Outburst Imperial IPA $2.5 million • New Belgium Shift Pale Lager $2.2 million • Samuel Adams Whitewater IPA $2.1 million • Bridgeport Beervana $714,000 • Sierra Nevada High Altitude Series $682,000 • Kona Big Wave Golden Ale $644,000 • Founders All Day IPA $485,000 • Elysian Bete Blanche Triple Ale $485,000 • CBA Seasonal Variety Pack $450,000 March 12, 2013 New Belgium Brewery Tour Kevin tours the New Belgium Brewery, famous for their Fat Tire amber ale. Full video available on DVD at the back of the clipbook.
  48. 48. page 48 March 14, 2013 11 new beers to watch for this spring | Evan Benn “The mail never stops,” the love-to-hate postal worker Newman once said on “Seinfeld.” “It just keeps coming and coming and coming.” Lucky for us, the same is true of new beers. Here are nine brand-new and new-ish brews now available in St. Louis (plus two on the way) that are worth picking up from your favorite beer retailer. New Belgium Cascara Quad I rarely taste a beer in New Belgium’s Lips of Faith series that I don’t enjoy, and Cascara Quad is no exception. Date sugar provides a touch of sweetness, while coffee cherries add spice and earthiness. $7 for a 22-ounce bottle.
  49. 49. page 49 Brewers tend to be very creative and — sometimes after a few beers — friendly. These characteristics probably explain why beer collaborations among craft breweries have become so popular. That and the fact that the breweries in the craft brewing community often support each other. Beer collaborations have been happening for years and often culminate around an event or milestone. The first all-female brewer collaboration happened last month and the results will be released during Colorado Craft Beer Week, March 18 through March 24. And other similar collaborations often happen around beer weeks. But it was a charitable cause that brought eight New York area breweries together to brew Surge Protector — an effort to raise money for those impacted by Hurricane Sandy. Many other recent collaborations have resulted in some tasty brews as well. Here are our top 10 picks for the best recent beer collaborations: 10. Life & Limb Rhizing Bines, 8 percent Style: Imperial IPA Dogfish Head and Sierra Nevada The Life & Limb beers are a series of beers that result from collaborations between the Delaware-based Dogfish Head and Chico, Calif.’s Sierra Nevada. Labeled as an imperial IPA, this copper brew is not a typical IPA. The mild citrus flavor is well balanced with a maltiness making this a quaffable but still somewhat high-alcohol beer. 9. The Perfect Crime, 6.8 percent Style: Black Smoked Saison Stillwater Artisanal Ales and Stone Brewing Co. Late last year, brewers from Denmark’s Evil Twin and Baltimore’s Stillwater descended on Stone Brewing in Escondido, Calif., to brew a dark, smoked saison — a very unique style of beer. The dark brew features roasted malts, herbal spices, and a touch of smoke. The beer was released in November and sold out quickly. We can only hope the three breweries reunite soon. 8. Green Death, 7.75 percent Style: Malt Liquor San Francisco Brewers’ Guild Members March 13, 2013 Top 10 Recent Beer Collaborations
  50. 50. page 50 The 10 members of the San Francisco Brewers Guild, including 21st Amendment, Anchor Brewing, and Speakeasy Ales & Lagers, have been collaborating on special beers for the annual San Francisco Beer Week since 2009. This year’s creation is not quite a beer but a malt liquor inspired by a beverage produced since 1934 that had earned the nickname, “Green Death.” The San Fran craft brewers’ version is rich but not terribly boozy (despite its high alcohol content) and was served last month at the 2013 San Francisco Beer Week. 7. Jersey’s Finest, 7.1 percent Style: American IPA Flying Fish and Iron Hill his past January, these two Garden State breweries released their second collaboration with a nod to their home state. The ale was brewed with a zealous amount of hops and received a lot of praise as a very unique creation by two of New Jersey’s favorite breweries. A local senator was even on hand to help pour the first few drops at Iron Hill’s restaurant and bar. 6. Shot a Man in Simcoe, 7.5 percent Style: Belgian IPA Lake Effect Brewing Co. and DryHop Brewers Not just a funny name, this beer is an aggressive Belgian IPA created by the two Chicago-area brewers. The beer has a clean citrusy bitterness delivered by three different hops but also a dash of pepper that comes from the Belgian yeast. The beer was released last month at a few local Chicago bars. 5. Camp Braggot Ghost Stories, 10 percent Style: Lager Cigar City Brewing and B. Nektar Meadery While not always associated with craft brewing, meaderies like B. Nektar are dedicated to crafting high-quality beverages. That’s likely why they partnered with one of the best breweries in Florida, Cigar City, to create a meady lager brewed with honey, coconut, and a smoked tea. The high alcohol consequence was a dark brew with hints of chocolate. 4. My Funky Valentine, 9 percent Style: Sour Ale Bison Brewing and Beer by Bart A slightly non-traditional collaboration, My Funky Valentine is the product of a joint effort between Beer by Bart, a purveyor of good beer in the Bay Area and Berkeley-based Bison Brewing. Gail Ann Williams of Beer by Bart is a brewer and contributed to the creation of the sour beer that developed into a tart but wine-like brew with hints of chocolate and dark fruit. This was another collaboration that debuted during San Francisco’s Beer Week held last month. 3. Collaboration No. 3 Stingo, 8.5 percent Style: English Strong Ale Boulevard Brewing and Pretty Things Beer and Ale Project Boulevard teamed up with the husband and wife gypsy brewers of Pretty Things last year to produce this strong ale. The latter drew from their experience brewing in Yorkshire as they created a Yorkshire Stingo, a long-forgotten beer style. The dark amber brown ale featured roasted malts and a slight tart flavor. The beer came out in August of 2012 but you may be able to find a bottle or two if you’re looking for it.
  51. 51. page 51 2. Heavenly Feijoa, 9.4 percent Style: Tripel New Belgium Brewery & Dieu du Ciel An entry in the New Belgium Lips of Faith series, this collaboration between the third largest craft brewery in the country and Canada’s Dieu du Ciel incorporates some unique flavors. The Québécois brewers are responsible for the use of hibiscus while New Belgium threw in the feijoa. The combination produces a sweet but spicy brew. 1. Surge Protector IPA, 5 percent Style:American IPA 8 New York area breweries New York City’s Barrier Brewing was a victim to the super storm that ravaged the five boroughs in late October 2012. In the wake of the storm, New Yorkers felt a need to come together and help each other and the brewing community was no different. What began as a project by two local beer writers morphed into a full-blown collaborative beer between Barrier and seven other local breweries. A portion of the proceeds went to help Long Island Cares, which was helping rebuild the impacted areas. March 18, 2013 Great American Bites: Ski-town BBQ reaches summit in Telluride | Larry Olmsted The scene: Fat Alley was originally an offbeat barbecue joint in a small alley in the charming ski town of Telluride, Colorado. After losing its lease (the bane of the restaurant industry), it moved in 2011 to the Camel’s Garden Hotel, with a new name: Oak, The New Fat Alley. Same transplanted South Alabaman owner, Robbie O’Dell, but a bigger, brighter and less hole-in-the-wall setting. The Camel’s Garden has perhaps the best location in Telluride, at the foot of the ski area immediately outside the main town gondola station, which runs all seasons, both as a ski lift and public transportation linking the old town with the modern enclave of Mountain Village. In winter, it is possible to ski right to Oak, eat lunch, and get back on a chairlift or the gondola, without ever crossing a street. For the same reason it is very popular as an après- ski spot. In the summer there is ample outdoor seating on the gondola plaza. The interior has the ubiquitous feel of a ski-town bar, which it was in its former life, with a large room lined with rows of booth-like wooden tables and funky contemporary leather couches left over from the previous owners.

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