TTB: We’re watching you, Friendster.

When Terry Lozoff first read the recently announced social media guidelines assembled by the Alcohol and Tobacco Tax and Trade Bureau (TTB), a few particular bits struck him. Lozoff, the co-founder of the social experiential marketing company Antler Agency, wondered how the TTB plans to monitor the entirety of social media interaction between breweries, wineries and distilleries and consumers. That’s a lot of Internet.

“They can oversee advertising,” Lozoff said. “But can they really oversee millions of social media conversations?”

But he was even more perplexed by the TTB’s mention of Friendster alongside Facebook, LinkedIn and Myspace. After all, Friendster, once the apple of Google’s investing eye, has been defunct as a social media site – - at least in the U.S. —  since about 2009. The domain is now a gaming site based in Malaysia.

“I think it just kind of shows that [the TTB doesn’t] fully understand what the social media landscape is,” said Lozoff, who has led marketing campaigns for MillerCoors and Magners Irish Cider, among others.

The TTB’s guidelines will attempt to monitor any brewery, winery or distillery that uses social media as a means of advertising. Along with the aforementioned social media sites, the guidelines specifically listed Twitter, Youtube, Flickr, blogs and online forums, as well as social platforms that haven’t yet been created. The TTB noted that “because of changing technology and the ongoing evolution of social media, this is not intended to be an all-inclusive list of the types of social media.”

The guidelines will attempt to enforce regulations, such as the legal drinking age, for companies with a clear intent to advertise alcoholic products with social media. The guidelines are intended to prevent consumer deception, prohibit the use of misleading statements and produce consumers with adequate information on the identity and quality of the advertised product, according to the TTB. These companies will be required to post regulatory terms in a primary location, such as the “About Us” section on Facebook or the profile page on Twitter.

Erin Weston, who runs social media and public relations for Flying Dog Brewery, said that she talked with the Brewers Association about the TTB’s guidelines. She said that she is still reviewing the guidelines, but thinks that they seem to be a reinforcement of what’s already been known.

Boston Beer Co. has established its own guidelines, which is roughly based off those assembled by the Beer Institute (BI). The BI’s guidelines state that beer advertising and marketing shouldn’t portray, encourage or condone drunk driving, that they can show beer being consumed, but not rapidly or excessively, and that they shouldn’t portray illegal activity, to name just a few points.

For his part, Lozoff disagrees with more than just the puzzling Friendster mention. He dislikes the TTB’s stance that all links from third-party sources should also follow the social media guidelines. He also believes that it’s wrong to consider social media as a form of advertising. Rather, Lozoff believes that social media encourages conversation and interaction tailored toward the consumer, while traditional advertising projects a message that offers no direct reply.

“Social media at the heart of it is not advertising,” he said.

Despite his objections to the guidelines, Lozoff said that he doesn’t think there’s much to worry about for those engaging in social media efforts on behalf of craft breweries. He does recommend that breweries read the guidelines, but he said that the new directives will probably not have a significant effect on day-to-day operations.

Brewbound.com hosted 150 beer industry professionals earlier this month at Revere Hotel in Boston, Mass. for its third conference offering craft brewers a unique chance to learn and network with industry experts. Focusing on the business side of craft beer, the conference provided detailed stories of craft brewery branding, innovation techniques, investment strategies and portfolio management.

Attendees of the event heard from Boston Beer Company founder Jim Koch; Craft Brew Alliance President, Andy Thomas; Harpoon Brewery co-founders, Richard Doyle and Daniel Kenary; Pretty Things Beer & Ale Project co-founders, Dann Paquette and Martha Holley-Paquette, among others.

The Brewbound Session also offered unique insights on investment, sales, and marketing from top executives at Duvel USA/Ommegang, Founders Brewing, Long Trail Brewing, National Beer Wholesalers Association, GuestMetrics, Nielsen, Bertucci’s Restaurant and Stoddard’s Fine Food & Ale.

For those who were unable to attend the event in person and missed the live video stream of the event, or for attendees who would like to review some of the presentations from conference, video playback is now available on Beverage School. While a subscription fee is required to view most content on the site, Brewbound is pleased to offer a select few presentations from the day on Youtube, at no cost. Please visit  www.beverageschool.com to gain full access to all prior Brewbound Session events and other beverage-focused content.

The success of Uinta Brewing’s IPA is anything but another notch on the belt.

After making its debut in September of 2011, the Utah-based brewery’s Hop Notch IPA has grown to become the company’s largest single brand. Uinta president Will Hamill said the aromatic beer will represent about 35 percent of total sales before the end of the year.

“Hop Notch is continuing to grow but we have yet to get a handle on projections because we can’t make enough,” he said. “It has done well very on draft and in bottles. We also released cans in March and have seen incremental sales above and beyond our bottle volume.”

Hamill chalks up the success of Hop Notch and other brands like WYLD and BABA to a redesigned company logo, a proprietary “compass bottle” and the introduction of packaging in cans.

“We are adding another dimension to where we can sell our beer and I think we have hit a market that we weren’t able to hit before,” he said of cans, which are expected to comprise about 15 percent of total production in 2013.

Hamill projects Unita’s 2013 production to total 66,000 barrels, up from 45,000 barrels in 2012, and is hopeful that a $15 million expansion project will be completed in December. The addition of a 130-barrel brewhouse and six 700-barrel fermentation tanks will allow Uinta to increase capacity to 325,000 barrels, 135,000 of which will go online immediately.

In this video interview, filmed at the recently held 2013 Craft Brewer’s Conference, Hamill discusses the overall growth of craft, the addition of cans to Unita’s portfolio and the brewery’s five year plan.

Lincolnwood, IL – To celebrate May’s National Celiac Disease Awareness month, the team at 

“We’re really excited to work with some incredible companies that make great-tasting gluten-free beverages,” says Anthony Norkus, craft and specialty brands manager at Louis Glunz Beer, Inc. “Ciders and meads have always been good gluten-free choices, but gluten-free beer has come a long way in flavor and variety. We carry beers that are safe and delicious for people with gluten intolerances, giving them a chance to crack open a cold one.”

New Planet Brewery: Colorado, United States

The brewery began when Founder Pedro Gonzales discovered he was celiac and refused to give up craft beer. Soon enough, New Planet was a bustling brewery churning out brews with the most extensive selection offered from a USA brewery: Blonde Ale, Raspberry Ale, Pale Ale, Amber Ale, and seasonals, such as Belgian Ale and Brown Ale.

Green’s: Lochristi, Belgium

Green’s beers are inspired by strong European beers, these gluten-free beers are brewed with a full body and crisp, refreshing finish. Their selection includes Discover Amber Ale, Endeavour Dubbel Ale and Quest Tripel Ale.

Samuel Smith Brewery: Tadcaster, North Yorkshire, England

Established in 1758, Samuel Smith Brewery has long produced a line of impressive award winning beers. The brewery has also released a gluten-free apple cider that can hold its own. Samuel Smith Organic Cider has a bright straw gold color, light body with a crisp clean flavor and satisfying dry finish.

Makana Meadery: Grahamstown, South Africa

Mead is a fermented honey drink. The recipes for Makana MeaderyiQhiliki are based on a 20,000-year-old African honey beverage. Their selection includes: Herbal Blossom Mead, Chili Mead, Fig Mead, Dry Mead and Tranaskei Gold Coffee Mead.

Wyder’s Ciders:  Vermont, United States

Wyder’s extensive lineup of ciders includes apple, pear, and peach varieties. The raspberry cider offers a clean, crisp, and balanced flavor, and a tart raspberry nose gives the cider its unique flavor.

Brasserie de Brunehaut: Belgium

Brunehaut beers are brewed using traditional Belgian methods and only the finest ingredients. The barley is grown on the brewers’ family farm and certified organic. To remove the gluten, a proprietary, organic process is used to solidify the gluten during the mash process, and then it is removed via filtration. The result is a great-tasting beer with less than 5ppm measurable gluten (Elisa R5 competitive testing method), as low as any beer on the market.

About Louis Glunz Beer, Inc.

Founded in 1888 by Louis Glunz I in Chicago, Louis Glunz Beer, Inc. is among the oldest beer distributors in the United States and the recipient of the 2012 Distributor of the Year award by Beverage World Magazine. The 125-year-old company is family-owned and operated by President Jack Glunz, the grandson of Louis Glunz I, with day-to-day operations led by five of his seven children as members of the fourth generation and with members of the fifth generation also on staff. Louis Glunz Beer, Inc. is an innovator in Chicagoland, proudly offering the most comprehensive selection of craft, specialty and import beers representing over 190 breweries around the globe. The company is dedicated to quality service and to educating its customers and the public about beer tastes and trends. For product descriptions, food pairings, and a list of local retailers through a “Find it near me” ZIP code search, visit www.glunzbeers.com.

DALLAS, TX – Lakewood Brewing Company is happy to announce that La Dame du Lac, the second release in their Legendary Series, will launch next Thursday, May 30th at the Common Table. The first tapping will be at around 5 p.m. The limited release beer will be available on draft first, then in 22 oz. bottles shortly thereafter. Look for it at craft beer bars and craft beer stores throughout North Texas.

La Dame du Lac is a Bière de Garde, a traditional farmhouse ale. Company president Wim Bens explains:

“A Bière de Garde is a very malt forward beer, which means it tends to be a little on the sweeter side. It’s a bright beer; it’s not cloudy. It’s filtered. This is our interpretation obviously of a Bière de Garde. We’re using some honey malts in this beer, Vienna malts, Munich malts. These are all German malts that were traditionally used in a Bière deGarde. We’re very excited about the beer. It’s going to be super tasty. It will benefit from some age. Letting it age, and letting it naturally lager will only add to the complexity of the beer down the road.”

The Legendary Series honors various figures from local and Belgian myths. “La Dame du Lac” pays homage to the urban legend of White Rock’s Lady of the Lake. Lakewood Brewing Company produced a video retelling this spooky story. It was shot and edited by a film student Cory Canady (pintsofwisdom.com).

• Video link on YouTube: www.youtube.com/watch?v=nPQhtVbl-Ow or youtu.be/nPQhtVbl-Ow
• Visit www.pintsofwisdom.com/la-dame-du-lac-video-for-lakewood-brewing-company to see the storyboard for this short film.

Lakewood Brewing Company produces internationally inspired, locally crafted beer. Their beers are available throughout the Dallas-Fort Worth area in bars, restaurants, and stores. For locations and more information, please visit lakewoodbrewing.com

What is causing this emotionally charged scene? The end of one of Alaskan’s most popular beers.

The Juneau-based brewery announced on Wednesday that it will discontinue the production of Alaskan Pale, which Kline said has “gained a legendary status in Alaska.” The decision was forced by the diminishing availability of the U.S. Tettnanger hops required to produce the golden ale (and former year-round offering).

“With most hop varieties, we are able to order based on the characteristics we are looking for in the taste and aroma,” David Wilson, quality assurance manager at Alaskan Brewing Co., said in a release. “But because so few farmers are growing this hop, we have had a hard time coming up with the consistency we need to brew Alaskan Pale year-round.”

The brewery’s distributors reported that there remains about one month’s supply left of the golden ale. The brewery hasn’t yet announced a direct replacement for the beer.

“We are always experimenting with different recipes, and we would love to find a similar flavor profile to the Alaskan Pale as many of us will miss this beer tremendously,” Marcy Larson, the brewery’s co-founder, said in the release. “But we wanted to be honest in that without those specific hops, it will not be the same beer.”

Pale is a blonde, lighter-bodied beer with a hoppy finish that’s not bitter, according to the brewery’s website. In 1987, Alaskan Pale was simply called “Pale” to contrast Alaskan Amber, then the only other year-round Alaskan brew.

“It’s a really delicate, subtle beer,” Kline said. “It’s not one of these real hop-forward beers.”

Today, along with its seasonal winter and summer ales and limited edition beers in the Alaskan Pilot Series, the brewery offers five other year-round beers: Amber, White, IPA, Stout and Freeride APA, the brewery’s latest year-round release.

Hop shortages have long hampered craft breweries across the country, especially during the famed hop shortage of 2008. According to an article in The Boston Globe, a fire at a warehouse in Washington’s Yakima Valley in 2006 and hail storms in Germany and Slovenia damaged harvests and heavily contributed to the shortage. These setbacks, among others, resulted in a significant spike in the cost of hops and the closing of some smaller breweries.

To counter these shortages, Boston Beer Company (BBC) launched a hop sharing program that will share up to 10,000 pounds each of Simcoe, Citra and Ahtanum hops. In February, Backlash Brewing Co. announced the release of Salute, a West Coast style Double IPA that used BBC hops from the sharing program.

“It’s one thing to say you support small business,” said Backlash founder Helder Pimentel. “But to actually do it through things like the hops sharing program is really special.”

The rise in contract brewing has simultaneously increased the contracting of hop varieties, as evidenced by Backlash’s case. Steve Dresler, Sierra Nevada’s head brewmaster, told Brewbound at the Great American Beer Festival in October 2012 that some breweries, especially smaller ones, are typically hesitant to invest in hop sharing contracts before their beer and brand is established in the marketplace. However, he suggests that brewers should think ahead and commit to a hop sharing deal.

“It is critically important to take care of your position and contract out for multiple years,” Dresler said.

The Saranac Loading Dock

UTICA, N.Y. — F.X. Matt Brewing Company President Fred Matt vividly recalls May 29, 2008 – the day that a large fire threatened to consume the historic brewery.

• Canning Operations: The new canning machinery has allowed more production flexibility and innovation by accommodating both larger and smaller can sizes. In addition, the machine has streamlined the process.
• New Warehouse: At a total of 23,000 square feet, the new warehouse offers abundant room and has a temperature-controlled space that keeps Saranac and Utica Club brews refreshingly crisp.
• Safety Improvements: Safety has always been priority for F.X. Matt Brewing Co., but with the help of outside safety consultants and Occupational Safety and Health Administration (OSHA) programs, the company has implemented a number of additional safety protocols and training.

WASHINGTON, DC – 

The April 2013 domestic tax paid estimate is 15,000,000 barrels. April 2012 removals were 14,950,000 (revised) for an increase of 0.3%.

Please note the following monthly revisions from previous releases for 2012 and 2013:

About:

The Beer Institute is the trade association representing all brewers and beer importers, as well as industry suppliers. For news media seeking more information on the statistical information above, please contact Megan Kirkpatrick at 202.737.2337.

On Monday, Texas lawmakers passed five bipartisan bills to help small brewers in their efforts to increase sales and generate more consumer interest in craft beer throughout the Lone Star State.

The bills (SB 515-518 and SB 639) alter the way craft beer is sold in Texas, making it easier for small breweries and brewpubs to do business with distributors, retailers and consumers. Here’s the breakdown:

• SB 515 grants Texas brewpubs the right to sell their bill to distributors and allows for limited self-distribution (up to 1,000 barrels)
• SB 516 and SB 517 adjusts the state’s self-distribution laws, allowing breweries that do not exceed 125,000 barrels annually to self-distribute, but also lowers the amount they are able to sell themselves to 40,000 barrels.
• SB 518 allows packaging breweries the right to sell their products directly to consumers for on-premise consumption.
• SB 639 prohibits “reach-back pricing” and prevents breweries from selling rights to distribute their products to wholesalers, although wholesalers would still be allowed to sell those same rights between one another.

The five bills now await Gov. Rick Perry’s signature before they can officially become law.

Scott Metzger, owner of Freetail Brewing Company in San Antonio and negotiator for the Texas Craft Brewers Guild was one of the more vocal craft brewers lobbying for change. He expressed his contentment in a series of tweets from May 20, after the bills passed through the House.

Boulder, CO 

House Bill 630 passed through the Illinois House and Senate without receiving a single vote against it, and is expected to be signed by Governor Pat Quinn. The Missouri legislature passed Senate Bill 121, which included an amendment to the state’s homebrew law, expanding homebrewer rights in the state.

“Homebrewing is a hobby that brings people together through sharing. We’re excited that the homebrewers of Illinois and Missouri will soon be able to legally share their brews similarly to other homebrewers across the country,” said Gary Glass, director, American Homebrewers Association. “We’re grateful for all the support involved in making these legislative changes a reality. In Illinois, we have the Illinois Homebrewers Alliance to thank, along with Reps. Keith Farnham and Michael Tryon for co-sponsoring this bill. In Missouri, Dan Kopman of St. Louis Brewery, makers of Schlafly Beer, worked with Senator Kurt Schaefer to expand homebrewing rights.”

Once signed by the respective state governors, these bills will permit homebrewers to share their creations with friends, family and neighbors beyond the confines of their homes; enter their brews into competitions; serve their beers at festivals; and get feedback on their beer at homebrew club meetings. These activities were common until they were recently deemed illegal in both states. The Illinois bill will also allow homebrew supply shops to conduct brewing demonstrations and offer samples to customers.

Illinois and Missouri are home to an estimated 48,000 and 13,000 homebrewers, respectively, who will soon enjoy brewing without the tight restrictions of the previous state alcohol laws.

In early May, Alabama passed legislation to permit homebrewing, making it the 50^th and final state to do so. Now, for the first time since pre-Prohibition days, homebrewing will be legal in every state in America. The hobby of homebrewing has seen exponential growth in recent years, and the AHA estimates that more than one million Americans brew beer or make wine at home at least once a year.

About the American Homebrewers Association:

The American Homebrewers Association has worked on behalf of the homebrewing community since 1978 and celebrates a membership of more than 37,000 homebrewers. The American Homebrewers Association (AHA) organizes events including the National Homebrewers Conference and National Homebrew Competition. The AHA also publishes Zymurgy magazine. The AHA is part of the Brewers Association, whose Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.

Beer lovers and anyone interested in making their own homemade beer are invited to learn more at HomebrewersAssociation.org. Follow the AHA on Twitter, and join us on Facebook.

The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor.

Seth Herman, a 15-year executive with DIAGEO Guinness USA, joins the Atlanta-based craft brewery as its new sales director. In addition to being tasked with strategically growing sales of core and seasonal brands and development of new markets, Herman will oversee the performance of Sweetwater’s sales team and wholesale partners. He’ll also be spearheading the upcoming distribution launches in Kentucky, Louisiana and Virginia. Those launches will take place in July, August and later this fall, respectively.

In the brewhouse, Matthew Esler, a former MillerCoors operations expert, joins Sweetwater as the new packaging manager. Esler will be responsible for the brewery’s bottling and kegging production, management of all packaging staff, capital project installations, product planning and reporting, and employee training and communication.

Doug Wright, Sweetwater’s new director of retail operations, joined the company in February. Wright oversees new product development, retail inventory management, retail staff supervision as well as the building and branding of retail merchandise.

“We are very proud to welcome this group of seasoned experts to our family during such an exciting time in our history,” Sweetwater Brewing founder Freddy Bensch said in a statement about the new hires. “As we continue to pick up momentum in our overall growth, we are confident that this mix of well-balanced folks will each bring unique experience to the brewery, and our future success.”

Sweetwater Brewing sold approximately 110,000 barrels in 2012, a 15 percent over 2011. The expanded brewhouse and fermentation capacity will allow the company to produce up to 500,000 barrels of beer annually.

Top left: West Sixth Brewing logo. Top right: Magic Hat #9 logo. Below: an inverted West Sixth Brewing logo beside the Magic Hat #9 logo

Jimi Hendrix sang “If a six, turned out to be a nine, I don’t mind.”

And while it’s easy to imagine a brewer at hippie-dippy Magic Hat blasting Hendrix’ 1967 psychedelic rock classic “If 6 was 9” while mashing in, apparently the executives at North American Breweries (NAB) – which owns the Magic Hat, Pyramid and MacTarnahan’s craft brands and was sold to Cerveceria Costa Rica, S.A. for $388 million last year – don’t follow Hendrix’s laissez-faire approach, at least when it comes to trademark law.

On May 16, Magic Hat filed a lawsuit against Lexington, Ky-based West Sixth Brewing Company, in the United States District Court in Lexington Kentucky, alleging that trademark infringement concerning designs and trade dress associated with the Magic Hat #9 brand. The logos of the two brands are “confusingly similar,” according to the Magic Hat filing.

The lawsuit came after eight months of written correspondence – dating back as far as Sept. 26, 2012 – between the two involved parties. After multiple letters between West Sixth and Magic Hat were exchanged and negotiations began to evolve, communication suddenly broke down on Feb. 27. Ryan Daley, a brand manager for Magic Hat, told Brewbound.com that at that time, the company made a decision to move forward with a formal lawsuit.

After the lawsuit was filed, West Sixth took to its blog with a cry for consumer help, asking fans to sign a petition and “stop corporate bullying.” The company registered the domain www.nomoremagichat.com and gave its side of the story, one that Magic Hat called a ‘smear campaign’ in a follow-up press statement. That’s when social media backlash from craft consumers and brand loyalists ensued.

But beyond all the he-said/she-said drama, there are some key concerns for all craft brewers, chief among them the increasing difficulty of creatively branding and trademarking beer companies and product offerings. With 684 new breweries launching in the last two years alone, craft brewers may be starting to run out of options.

“The more players you have working in a small pool, the more crowded that pool gets,” said Alan Newman, the original founder of Magic Hat and current Alchemy & Science chief.

Newman said that during his time with Magic Hat – he departed after the company was sold to NAB in 2010 – he defended the trademark on the #9 brand at least once per year. But his approach back then was a bit more laid back.

“In 40 years of business, I’ve never litigated anything,” he said. “I’ve always focused on how to work it out. I have tried to keep lawyers out as best as possible but that means you have to find a middle ground you can both live with. Luckily, I have always been able to find ways of working out equitable solutions.”

That’s not to say Newman doesn’t have respect for intellectual property law.

“It is part of being in the beer business today.” He said. “If you believe your marks have value, you need to protect them.”

Simon Thorpe, the president of Duvel USA/Ommegang agreed.

“Increasingly, as companies are becoming more grown up in the craft world, they need to protect the things they have invested in and trademarks are one of those,” he said.

Thorpe went through a trademark battle of his own last year when Jacksonville’s Intuition Ale Works attempted to name its golden ale “Duuuvaaal.”

BROOKLYN —

SAVOR will feature two beers from each brewery paired with foods chosen by Chef Adam Dulye, co-owner and chef of San Francisco’s “The Monk’s Kettle,” and James Beard Award semi-finalist Abbot’s Cellar. The event is sponsored by the Brewers Association, the Boulder, Colorado-based trade association representing America’s independent craft brewers.

Attendees at the two-day festival will have an opportunity interact with brewers from all participating during private salon tastings. Tickets are available at www.ticketmaster.com

“Sam and I wanted to offer some samples of the incredible array of tasty treats that will be available at SAVOR,” said Hindy.

At the preview, Brooklyn Brewery will offer Keeley’s Across the Pond washed rind cheese with Brooklyn’s Wild 1, an experimental beer made with a wild yeast; Fresh Chevre and Choptank Sweets Oysters with Brooklyn Sorachi Ace; a semi-firm sheep/cow blend with Brooklyn Brown Ale; and Jasper Hill Bayley Blue with Brooklyn Black Ops.

Calagione will pair his Positive Contact with Brooklyn Brine Hop Pickles; Green & Black’s Organic Chocolate with Sixty-One.

The welcome beer will be Dogfish’s Midas Touch and Brooklyn’s Summer Ale.

The event will be held May 30 from 1-3pm at the Brooklyn Brewery, 79 North 11^th Street, Brooklyn, NY 11249.

Please RSVP to Kaitie Lynch, 718-486-7422, klynch@brooklynbrewery.com

UTICA, N.Y. —

• Wild Hop Pils (NEW) – This unique pilsener features Belma hops, found growing wild on a hop farm in Washington State, for a clean, tropical taste. Pair it with marinated pork tenderloin, chicken wings, prosciutto, bacon and chèvre or Havarti cheeses. (28 IBUs and 5.2 percent ABV)
• Session Ale (NEW) – With a light citrusy hop aroma, this new brew provides the refreshing taste needed to balance out a hot day. Pair it with burgers, barbecue and cheddar cheese. (30 IBUs and 4.5 percent ABV)
• Pale Ale – A Saranac staple, this brew is rich and fruity with a crisp finish. Pair it with burgers, bread pudding and cheddar cheese. (32 IBUs and 5.5 percent ABV)
• White IPA – Orange peel and coriander pair with wheat malt and oats for a refreshing twist on the traditional IPA. Pair it with spicy foods, citrus salads and bleu cheese. (50 IBUs and 6 percent ABV)
• Kölsch – This golden sparkling blonde ale is clear, crisp and easy to drink. Pair it with chicken, salads, salmon and Monterey Jack cheese. (20 IBUs and 5 percent ABV)
• Rye IPA – A selection of premium rye malt and a unique mix of spicy hops gives this IPA a wry twist. Pair it with grilled seafood, spicy fajitas, chili relenos and spicy jalapeno jack cheese. (50 IBUs and 6 percent ABV)

Long Beach, CA -

Still Life is brewed with golden naked oats, which contribute to the smooth creamy feel. “Still Life is made with malt that is smoked in-house, taking the same wood blend used to smoke Beachwood’s famous BBQ,” says Brewmaster Julian Shrago. “It provides a subtle smokiness that comes through in the finished beer.”

The stouts label features an original design by Beachwood regular and Still Life Tattoo owner, Tim Shelton. “Tim is an amazing artist with a penchant for stouts. He’s been coming to Beachwood since our doors opened,” says Beachwood BBQ Co-Founder Gabe Gordon.

The bold, silky, complex stout–originally brewed to commemorate the one year anniversary of Still Life Tattoo in Seal Beach, CA on September 22, 2011–truly embodies the friendship between Still Life Tattoo and Beachwood BBQ & Brewing. “We were thrilled when Tim asked us to brew a beer to celebrate the opening of his shop in Seal Beach; we are even more excited to release it in bottled form,” concludes Gordon.

In celebration of the Still Life release, Beachwood will be hosting an art show curated by Tim Shelton. The show, featuring the work of local artists, will be held at the downtown Long Beach brewpub on June 7 at 6pm. “This collaboration marries Beachwood’s creative spirit with Still Life’s artistry,” explains Shelton. “We are both extremely dedicated to our craft.”

Still Life will be sold in 22 oz. bottles at finer craft beer retailers throughout Los Angeles, Orange and San Diego counties. The stout will also be available on draft at both Beachwood BBQ locations.

STILL LIFE – SMOKED DOUBLE STOUT

• Brewed & bottled by Beachwood Brewing, Long Beach, CA
• 8.8% ABV
• Retail Price: $9/22oz bottle
• www.beachwoodbbq.com

Make no mistake, Gary Fish, the founder and CEO of Deschutes Brewery, envisions his brand being sold in all 50 states one day.

“We know we are going to get there, we just can’t tell you when we are going to get there,” he told Brewbound.com during a video interview at the 2013 Craft Brewers Conference. “We are going to try to do it as intelligently as we possibly can.”

For now, that means a systematic approach to broadening the footprint. The company expanded to South Dakota and Illinois in January and recently announced that it would begin distribution in Iowa in July. Fish told Brewbound that he’s also got his eyes on Wisconsin and Nebraska, additions that would be consistent with the company’s contiguous approach to distribution growth.

“There is a lot in that general area for us to target for 2013 and 2014,” he said.

Part of the company’s growth plans will — more than likely — include the addition of cans, but Fish said he isn’t quite ready to give the final seal of approval.

“We have executed several brews,” he said. “We know that we aren’t to the point of having our beer to the specifications we want and there is a possibility that we never will.”

Deschutes is currently working with Third Street Brewhouse in Cold Spring, Minn. to lock in a recipe and matching flavor profile for its Mirror Pond Pale Ale. The company is still hoping to release 12 oz. cans in 12-packs this summer.

Deschutes produced approximately 250,000 barrels in 2012 and is currently outfitting its production facility in Bend, Ore. to be able to brew 460,000 barrels annually.

In the latest installment in our video series, Fish discusses the factors that have enabled Deschutes to become a top-five craft brewery, contract brewing partnerships and ongoing expansion strategies.

PORTLAND, Ore. — 

This year special industry guests are Steve Wagner the President of Stone Brewing Co. and original brewer who went back into the brewhouse to create Ruination IPA – Tropical Heat Edition just for the Fruit Beer Festival. Also meet The Commons Brewery team who will present a sneak peak at their Bier Royale a sour spelt beer with black currants. Burnside Brewing Co. will present a special version of their new Baltic Porter that has been aged in Rum barrels with blueberries, golden figs, mission figs and dates. These pros will be joined by top homebrew contestants from this years fest and their beers on tap so that you may combine all side-by-side. For dinner the Chef at East Burn has prepared an amazing meal centered around a pig roast. All this for only $40. Reserve your seats now.

The Main Stage Tap List
(These beers should be available on tap for the majority of the 2-day festival)

Alameda Brewing: Alamosa
The Alamosa is a pilsner with orange juice added. Just think about the early morning Mimosa. At 4.8% this will be the perfect beer to drink on a hot summer day, with the added bonus of some Vitamin C

Beer Valley Brewing: Oregonberry Wheat
A light, refreshing, tart fruit beer brewed with 2-row barley, organic wheat malt, cherries, blueberries, and plums.  4% ABV.  4 IBU.

Block 15 Brewing: Psidium
Rustic farmhouse ale matured with guava fruit.  Blended with 33% barrel matured  wheat & farmhouse ales from our wild cellar. Brewed with Belgian Pilsner, French Pale & Wheat malts; Saaz & Citra hops; French farmhouse yeast. 6.2%alc/vol, 17BU

Breakside Brewery: Strawberry Rhubarb Pie
A berliner-weisse style beer brewed with whole baked strawberry rhubarb pies. Watch the video!

Burnside Brewing Co.
A Baltic Porter aged in Pacific Rum barrels with blueberries, golden figs, mission figs and dates.

Bushwhacker Cidery/Upright Brewing: Collaboration Blend
A blend starting off with Upright Brewing’s Six a dark farmhouse rye beer that was then aged in wine barrels with Brett (wild yeast) and currants. It was then mixed 50/50 with Bushwhacker Cidery’s Hazelnut Rum barrel Rose Hip cider. The blend was then added to a Big Bottom whiskey barrel, where it will only sit for about a week before kegging.

The Commons Brewery: Bier Royale
Sour spelt beer with black currents. ~6% abv. The name is derived from Kir Royale (cocktail)

Deschutes Brewery: Currant Event
Sour Baltic Porter. First we kettle soured a small batch of our Imperial Porter with our house lactic culture. Then we added Black Currants and blended it with a Baltic Porter conditioned with pureed raspberries  The result is a dark, fruited, tart glass of something eventful! ABV:  7.7%  IBU’s: 21

Falling Sky Brewing: Strobilus Berry Wheat Bitter    
Looking for a summer pink drink? Overlapping berry character from a blend of raspberries and boysenberries provides a refreshing tartness and brilliant color balanced by a touch of malt and wheat sweetness.
Malts: Crisp Pale & EuroPils, Best Malz Wheat, GW Org Wheat, and Castle CaraGold.
Hops: Calypso; finished with Meridian and Calypso
Extras: Oregon Grown Raspberries and Boysenberries
Vitals: OG 1.047      18 IBU            4.5% Alc

Fort George Brewing: Forbidden Wonder Fruit Ale
For this year’s Fruit Ale Festival, Fort George decided to make a kiwi caramel beer.  Kiwis are known around the world by many names, but our favorite is the Chinese translation – “”Wonder Fruit.”"  We made this caramel ale with Wyeast’s “”Forbidden Fruit”" yeast, infusing a sublte raspberry flavor. The Forbidden Wonder Fruit Ale has a lighter body that won’t distract the pallet from the layers of flavor that glide over the tongue.  Even with all of these great ingredients and flavors mixing together, the Forbidden Wonder Fruit Ale is not overly sweet, making it a beer that everyone can enjoy on a hot summer day.  6.7% ABV

Gigantic Brewing: Hey there Fruitcake!
Style: Fruitcake Beer. Fruit: Cherry, Apricot, Orange Peel (maybe cranberry too). Description:  Cherry, Apricot, Orange Peel and Ginger combine with this malty, caramelly beer to make Fruitcake in liquid form (not your aunts rock of a cake..).

Hopworks Urban Brewery: TBA
Hopworks collaborated with Automatic Brewing Company of San Diego to create this stylistic hybrid of a Belgian IPA, Wit and fruit beer. It’s a tropical cocktail of Passionfruit, Mango, and Pineapple and hopped with Nelson Sauvin, Galaxy and Citra hops.

Laurelwood Brewing: Fruition Wheat
A Berliner-Weisse brewed with Pear and Blackberries.

Lompoc Brewing: Cherry Wheat
A wheat ale brewed in August 2011 with 200 pounds of sour cherries and then aged in Maryhill Winery Port barrels for 2 months.  It has a slight oak aroma with a crisp cherry flavor, finishing slightly tart. 5.0% ABV

Lucky Lab Brewing: Blue Raspberry Lager
Inspired by the popular candy flavor. Brewed with Raspberries and Blackberries. 4.2%”

Oakshire Brewing: Elderberry Gose
A traditional gose style beer with coriander and salt, with the addition of elderberry. 4% abv.

Stone Brewing Co.: Ruination IPA – Tropical Heat Edition
A special version of Stone’s Double IPA brewed with Mangos and Habaneros brewed just for the Fruit Beer Fest and Portland Beer Week.

10 Barrel Brewing: Cucumber Crush
Once again 10 Barrel gets fresh! Tonya took her award winning Berliner Weisse and added loads of cucumbers. The aroma is undeniably cucumber. The flavor is like biting into a crisp baby cucumber fresh from the garden. Just when you have had enough the tartness acts as a pallet cleanser leaving you ready for the next sip. Eat Beer! 4% ABV 17 IBU

2 Towns Ciderhouse: Made Marion
The sunrise of summer, the Made Marion is a blend of Oregon grown Marionberries and hard apple cider. Ripe berry flavors and a crisp apple bite combine with a rich ruby color to make this delicious cider. 6.9% abv.

Upright Brewing: Barrel-Aged Citrus Wit
Pure Wit aged with blood orange, seville orange, and grapefruit peels, 4.5%

Rare & Rotating Taplist
(only 2-4 of these beers on tap at once. Tastes 2-4 tickets each)

Crooked Stave Artisan Beer Project: Wild Wild Brett Violet
100% Brettanomyces fermented with Passionfruit and Experimental Hops

Crooked Stave Artisan Beer Project: St. Bretta 
100% Brettanomyces (Whitebier) Brewed with Citrus

Crooked Stave Artisan Beer Project: Surette Provision 
Barrel-aged Provision Saison with Raspberries

De Garde Brewing: Gin barrel Berliner with oregon coast cranberries

De Garde Brewing: Barrel fermented wild Saison with Abacella estate vineyard Tempranillo grapes

De Garde Brewing: Gin barrel double India wild ale with Horse Heaven Hills Chenin Blanc grapes

Double Mountain: Bloody Beer

Flat Tail Brewing: Cucumber Cuvée 
A year old cucumber Berliner with Brett f/c

Flat Tail Brewing: Persicus
A year+ old hibiscus blonde soured in Pinot barrels and refermented with peach purée and saison yeast.

Flat Tail Brewing: Seanberry Saison
A Blueberry-strawberry saison with biscuit malt ( strawberry shortcake kinda thing goin on)

Hopworks Urban Brewery: Valentine Stout
Brouwers 6th Anniversary Imperial Stout aged on Heaven Hills bourbon barrels with Organic Raspberries.

Logsdon Farmhouse Ales: Cerasus
Oak Aged Flanders Red with tart Cherry.

Lompoc Brewing: Scarlet Red
Our Proletariat Red has turned a rich shade of scarlet after fermenting in Heaven Hill Bourbon barrels with 45 pounds of sour cherries.  This beer puts a new twist on our classic, balanced NW Red ale.  Now a slightly tart, oaky red, it is complimented nicely by the aroma of a quality Kentucky Bourbon.  6.2% ABV

Lompoc Brewing: Peach Wheat
Brewed in September 2012 and fermented in Heaven Hill Bourbon barrels with 200 pounds of peaches for a strong peach aroma and hints of oak that finishes slightly tart. 5.8% ABV

New Belgium Brewing: Love with Cherry and Nectarines

New Belgium Brewing: Pluot
Hook up a plum with an apricot and they’ll make you a pluot. This sweet hybrid fruit is as refreshing as it is strange, and it’s the perfect starting point for our new Lips of Faith beer. Pluot Ale pours a bright, light golden. The aroma is full of fruit tones and distinct esters from blending the funky brettanomyces and our house Belgian ale yeast. The flavor carries the same weight, adding a spicy, vinous subtlety to stand up against the malt backbone. To build a beer around this worldly fruit is purely Belgian in imagination. Pour some Pluot and enjoy!

New Belgium Brewing: Heavenly Feijoa Tripel
Heavenly Feijoa Tripel combines Dieu du Ciel!’s love of hibiscus flowers with New Belgium’s passion for strange and worldly fruit. Feijoa, also known as pineapple guava, has a sweet, aromatic flavor, which makes the aroma of Heavenly Feijoa Tripel luscious and tropical. The beer has Belgian yeast and Nelson Sauvin hops, combining to make a sweet fruit taste, mild spicy tones and a sharp bite. Hibiscus adds a cranberry tartness and an ambrosial quality to the color.

Oakshire Brewing: TBD
Blonde ale with Muller Thurgau grapes aged on Brett in Pinot Noir barrels

Old Market Pub and Brewery: Sour Wheat Plum Lambic
Three year old sour mashed Gueuze refermented with hand picked plums. Pours purplish-opaque with the aroma of plum and a nice dry tart finish.

Solera Brewery: Apricot

Solera Brewery: Peche

Solera Brewery: Lapin Lover Kriek

Schooner Exact Brewing: Apricot Sour

Schooner Exact Brewing: Cherry Sour

10 Barrel: Raspberry Crush
Award winning Berliner-Weisse with Raspberries.

10 Barrel: Apricot Crush
Award winning Berliner-Weisse with Apricots

2 Towns Ciderhouse: Rhubarbarian
Like a barbarian horde, the crew at 2 Towns Ciderhouse raided a local rhubarb patch to create this fearsome hard cider. Tangy, wild, and not for the faint of heart, the Rhubarbarian will bring out the barbarian in you. Give your taste buds +5 sour ability!

General Admission and VIP Tickets

It’s not too late to purchase advanced General Admission tickets to skip the lines and also the soon to sell-out VIP admission. VIP admission gets you in one hour early on Saturday June 8th at 10am plus 3 extra tickets and the first chance to try our opening very rare taplist.

Volunteers

The Fruit Beer Fest is still seeking OLCC certified volunteer pourers. Drink for free or for pay in exchange for pouring beers at the fest! Email hollyemerywalen@gmail.com to sign up.

DURANGO, Colo. —

“Unlike the quick and dirty fraternity house versions, Steamworks’ Skip and Go Naked firkin uses the our Colorado Kölsch as a base, and in the brew process we’ve added fresh lemon juice and zest with a peach simple syrup,” said Steamworks Brew Master and Certified Cicerone® Ken Martin, noting the brew will be garnished with fresh lemon. “This is another light and refreshing cocktail, perfect for savoring on Steamworks’ back deck as the days get warmer.”

A firkin is an old English unit of volume, typically a wooden cask equal to approximately one-quarter of a regular barrel, or nine gallons. Firkin beer is unpasteurized, unfiltered and naturally carbonated, or conditioned, it its cask. The yeast transforms the sugar into alcohol within the cask, and carbonation results from the trapped carbon dioxide occurring as a byproduct.

“Serving a firkin beer requires a special tap and it’s gravity-poured,” said Steamworks Brewer and Certified Cicerone® Spencer Roper. “Folks also need to remember that a firkin is served at about 55 degrees – cool but not cold. Because it contains no preservatives, it’s also designed to be consumed after tapping. We know the Skip and Go Naked will go quickly.”

Steamworks initiated its Firkin Fridays to introduce unusual, specialty craft beers to patrons, and augment its regular, award-winning offerings. Steamworks, open 11 a.m. to closing seven days a week, is located at 801 E. Second. Ave., Durango (970.259.9200).

Craft beer drinkers in Louisiana will have access to a vast catalog of beers, including new releases in Southern Tier’s smash-hit 2X Series, along with new seasonal recipes and everyday offerings. Additions to the current 2X Series will include 2XRye, a flavorful Rye IPA, 2XSteam, a 2X interpretation of a California Common, and 2XNitro, a nitrogen-based milk stout.

Also added to the brewery’s roster of beers such as Phin & Matt’s, 2XIPA, and UnEarthly Imperial IPA are two new bottle-conditioned offerings. Available seasonally in 22oz bottles, look for Compass. Bottle-conditioned with Champagne yeast and brewed with rosehips, this sparkling beer is a refreshing and unique addition to the brewery’s well-rounded catalog. Live, a bottle-conditioned Pale Ale, is enthusiastically released in 12oz bottles and will be available year-round.

NAPLES, Maine — 

On Saturday June 15th, the Sebago crew invites festival goers to join them on The Blues & Brews Bus as a fun, laid back, and worry free way forthose from Greater Portland to enjoy brews and blues at the Festival.