Brewbound.com Craft beer industry news, events, and jobs. 2016-05-23T23:13:24Z http://www.brewbound.com/feed/atom/ Jane Lothrop <![CDATA[Is Another West Coast Brewery Looking to Build in Virginia?]]> http://www.brewbound.com/?p=51457&preview=true 2016-05-23T23:13:24Z 2016-05-23T23:13:24Z

Another West Coast brewery is set to break ground in Virginia.

The mid-Atlantic state has become an in-vogue region for fast-growing craft breweries, with Deschutes, Stone and Green Flash all turning to Virginia to open their East Coast manufacturing arms.

And Gov. Terry McAuliffe announced last week that another is on the way. Visiting Boston on an economic development mission, he toasted New England companies and made it clear that an announcement naming the brewery is in the offing.

While the identity of the brewery has yet to be confirmed, sources from Virginia’s Economic Development Partnership who were on hand last week told Brewbound that the company is based on the West Coast.

A source within the state’s Economic Development Partnership also said that an official announcement could come as early as this week.

If so, it would be the fourth prominent brewery to announce such a move in the last three years. In March, Deschutes announced plans to build an $95 million production facility in Roanoke. In 2014, Stone Brewing selected Richmond as the site of its $74 million east coast brewery, and in 2013, Green Flash began construction on its $20 million production facility in Virginia Beach.

Both Stone and Green Flash are expected to open their Virginia locations this summer. Deschutes, meanwhile, has until June 1, 2019 to begin construction on its own facility.

One West Coast brewery that was rumored to be eying Virginia last year is San Diego’s Ballast Point. In a Richmond Times-Dispatch article from March 12, 2015, the outlet, citing multiple state and local sources, suggested that the brewery was looking to Richmond for a possible expansion.

Representatives from Ballast Point declined to comment for this story.

Craft brewing has become a target of Virginia’s economic development efforts in recent years as McAuliffe has sought to improve employment and attract manufacturing businesses to the state.

Representatives from the commonwealth’s economic development committee attended two recent Craft Brewers Conferences, and McAuliffe made the trip to this year’s event in Philadelphia to emphasize Virginia’s interest in recruiting out-of-state breweries.

In an interview with Brewbound at the CBC earlier this month, Virginia’s assistant secretary of agriculture and forestry, Cassidy Rasnick, suggested that West Coast breweries were of particular interest.

According to Rasnick, the government takes a proactive approach to seeking out brewers capable of opening operations in Virginia. State officials have developed relationships with site selectors who can tell them when a brewery is considering opening another location before the information goes public, and some even go so far as to solicit potential candidates directly.

“We want those West Coast brewers that are well-developed and ready to start thinking about an East Coast production facility,” she said. “We want them to know that Virginia wants them here. Our citizens want them here, our government wants them here.”

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Press Release <![CDATA[PakTech Opens Warehouse in Australia]]> http://www.brewbound.com/?p=51453&preview=true 2016-05-23T23:05:13Z 2016-05-23T23:05:13Z

Eugene, OR – Over the past 5 years, PakTech has become the multi-pack solution of choice for over 1500 US breweries and cider makers using cans. With the canned beverage market quickly growing in Australia, PakTech is now offering rapid order fulfillment of 6Pak and QuadPak can carriers there. Containers of product are now warehoused in Sydney, available for immediate distribution. By shipping in multi–container quantities, PakTech offers their sustainable, consumer-preferred, high-end packaging to the Australian market in a more cost-effective and expedited manner.

In addition to their proprietary, injection molded, recycled HPDE can handles, PakTech provides automated Application equipment. Over 150 automated CCA120 machines (up to 120 cans/minute) are operating at breweries in the US. Also available for craft brewers are the CCA600 (600 cans/minute) and the new CCA280 (280 cans/minute) applicators. PakTech applicators are all built and shipped to order from the PakTech factory in the United States.

PakTech has provided over 180 million can carrier handles to the craft brew market since 2014. With this increasing exposure, Australian craft brewers and cider makers have also been using the PakTech solution. With their large USA production capacity in Eugene, Oregon, the only difficulty in filling orders has been the long ocean voyage to Australia, so PakTech has established a distribution warehouse in Australia. “Customers and prospects are welcome to call or contact us directly for minimum orders of 1 pallet or more. For smaller and specialty orders, please continue to use your local distributors for best delivery and responsive and customer-focused service.” says Amie Thomas, VP of Sales and Marketing.

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Press Release <![CDATA[Indeed Brewing Expands Distribution in Minnesota]]> http://www.brewbound.com/?p=51435&preview=true 2016-05-23T15:54:24Z 2016-05-23T15:54:24Z

MINNEAPOLIS – Indeed Brewing Company is partnering with Dick Distributing, expanding its beer distribution territory to the Grand Rapids market. Distribution will begin June 1st, 2016.

“Our arrival in north central Minnesota has been a long time coming,” says Nathan Berndt, co-founder at Indeed. “Dick Distributing represents an important piece of the Minnesota puzzle for getting Indeed beer to as many Minnesotan as possible. Indeed is thrilled to forge a partnership with Dick Distributing.”

Dick Distributing is a fifth-generation beer wholesaler servicing Itasca, portions of Cass, Aitkin, and Koochiching counties in Northern Minnesota.

“Dick Distributing is very excited to start our partnership with Indeed Brewing Company, and bring their excellent quality beers to our northern Minnesota Market,” says Mark Dick, Sales Manager at Dick Distributing. “Our team is thrilled to be able to offer true high-quality, made in Minnesota beers and fill that void our customers have been asking for!”

In addition to Dick Distributing, Indeed Brewing Company currently self-distributes in the Twin Cities metro and works with J.J. Taylor Minnesota, Dalheimer Beverage, D&D Beverage, Artisan Beer Company/Johnson Brothers of St. Paul, Johnson Brothers North Dakota, and Bernick’s of Duluth to distribute beer across to Minnesota and North Dakota.

Indeed Brewing Company:

At Indeed Brewing Company, we’re cultivating an artfully eclectic line-up of distinctive flagship beers, well-loved seasonal releases, and adventurous specialty brews from the heart of Northeast Minneapolis. We’re not just brewing beer, we’re crafting experiences. We are thirsty creatures, Indeed.

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Press Release <![CDATA[Kona Brewing Releases Lemongrass Luau]]> http://www.brewbound.com/?p=51428&preview=true 2016-05-23T14:19:05Z 2016-05-23T14:19:05Z

Kailua-Kona, Hawaii – As temperatures across the nation heat up, beer drinkers from coast to coast start craving a crisp, smooth and refreshing brew that’ll turn a warm afternoon into a chill soiree. Lucky for them, liquid gratification is on the way.

Kona Brewing Company’s exotically delicious Lemongrass Luau (ABV 5%, IBU 20) just made its Mainland debut in time to quench the thirsts of blonde ale fans looking for a little zing and spice. A favorite thirst- quencher in Hawaii, Lemongrass Luau will be available in six packs and on draft. This unique blonde ale is part of Kona Brewing Co.’s Aloha Series – a special series, widely available throughout the mainland, which features seasonal craft brews made with island-inspired ingredients.

“There’s an unmistakable energy when the weather changes and people swap long sleeves for tank tops,” said Sandi Shriver, head of Kona Brewing Co.’s brewery operations. “We wanted to bottle that seasonal excitement in a blonde ale that really captures the ready-to-celebrate vibe of spring with an invigorating pop of flavor and a nice smooth finish.”

Luau means party or feast in Hawaiian, and the sessionable Lemongrass Luau promises to keep the party lively with a unique flavor profile that flings taste buds out of the winter doldrums with a bright hint of lemongrass and fresh ginger. The unique hop mix lends layers of earthy complexity that complement its subtle sweetness. Spicy, gingersnap flavors and aromas from the ginger that’s added throughout the brewing process further balances the distinctive brew.

Lemongrass Luau pairs exceptionally well with grilled fish, chicken, pork and vegetables. To find Lemongrass Luau, visit Kona Brewing Co.’s Beer Finder at konabrewingco.com/find-beer.

About Kona Brewing Co.

About Kona Brewing Kona Brewing Company was started in Kailua-Kona on Hawaii’s Big Island in the spring of 1994 by father and son team Cameron Healy and Spoon Khalsa, who had a dream to create fresh, local island brews made with spirit, passion and quality. Today, Kona is Hawaii’s largest and favorite craft brewery, known for top-selling flagship beers Longboard Island Lager and Big Wave Golden Ale and award-winning innovative small-batch beers available across the Islands. The Hawaii born and Hawaii-based craft brewery prides itself on brewing the freshest beer of exceptional quality, closest to market. This helps to minimize its carbon footprint by reducing shipping of raw materials, finished beer and packaging materials.

Kona Brewing has become one of the top craft beer brands in the world, while remaining steadfastly committed to its home market through a strong focus on innovation, sustainability and community outreach. Kona Brewing Co. is part of Craft Brew Alliance (NASDAQ: BREW), a leading craft brewing company. For more information call 808-334-BREW or visit www.KonaBrewingCo.com.

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Press Release <![CDATA[River North Brewery to Releases Anniversary Ale 4 1/4]]> http://www.brewbound.com/?p=51424&preview=true 2016-05-23T14:14:43Z 2016-05-23T14:14:43Z

DENVER – When River North’s fourth anniversary passed in February, the brewery was still readying its new facility. Now that the Washington Street location is open, it’s time for a belated birthday beer.

On Friday, May 27th at 4pm, River North will release Anniversary Ale 4 ¼ (say “four-and-a-quarter”), an imperial saison aged in Manhattan cocktail barrels. The anniversary celebration will continue throughout the weekend with food trucks and River North beers both classic and new.

“I can’t think of a better way to celebrate our un-birthday,” Head Brewer Matt Hess said. “This beer itself has been a year in the making, but the techniques and inspiration behind it represent our entire four-year journey.”

River North’s first barrel-aged release, in 2012, was an imperial saison aged in whiskey barrels. More recently, the brewery has gained renown for utilizing more exotic barrels – ones that previously held fully-blended classic cocktails, like the Manhattan. Anniversary Ale 4 ¼ marries the two, yielding a beer unlike any you’ve had before.

Complex and quaffable, Anniversary Ale 4 ¼ is surprisingly light on the tongue, yet rich with notes of rye whiskey and citrus undertones.

River North will have Anniversary Ale 4 ¼ on tap and in 375ml bottles to go throughout the weekend. Bottles will be $10 each. With only 75 cases total, this beer will see limited Colorado distribution. The brewery recommends enjoying a bottle fresh and cellaring another to develop further for years to come.

Anniversary Ale 4 ¼ is the first in a slew of releases from River North’s new brewery and taproom. Look for details on 2016 Rum Barrel Quandary, Funk the Man #4, B-Side Avarice and 2016 Whiskey Barrel Quandary soon.

Matt and Jessica Hess opened the award-winning River North Brewery in February 2012, focusing on modern expressions of beloved, classic beer styles. The brewery was named the 2015 Brewery of the Year by the Best of Craft Beer Awards.

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Press Release <![CDATA[High Heel Brewing Launches in Florida]]> http://www.brewbound.com/?p=51418&preview=true 2016-05-23T13:52:35Z 2016-05-23T13:52:35Z

ST. LOUIS  – High Heel Brewing, an innovative new craft beer company founded by master brewer Kristi McGuire, will introduce a line of craft beers specifically aimed at female craft beer consumers. The company, which produces its beers in partnership with St. Louis-based Brew Hub, plans to introduce its first two beers this summer. High Heel’s beers will be brewed at Brew Hub’s brewery in Lakeland, Florida, and will be available throughout the state beginning in June. Republic National Distributing Company will distribute the beers throughout Florida.

“It’s incredibly exciting to launch High Heel Brewing and introduce our first two beers,” said Kristi McGuire, master brewer and founder, High Heel Brewing. “Our goal was to fill a gap in the market and to celebrate women in brewing and all women who love craft beer. It has been a dream come true to collaborate with the women of Brew Hub, and this launch would not have been possible without them.”

High Heel Brewing’s first two beers will be Slingback, a Perry Ale, and Too Hop’d to Handle, an American IPA.

Slingback is a hybrid beer brewed by combining the taste of a traditional ale with pear cider. The brew includes natural passion fruit juices, Hallertauer hops and subtle spicing with chamomile and elderflower. The result is a fresh, fruity, floral beer with a crisp, clean finish. Slingback is 5.4 percent alcohol by volume (ABV), 15 international bitterness units (IBUs) and is slightly more carbonated than most ales. Slingback pairs well with shellfish, berries and soft cheeses.

“With Slingback we created an entirely new style of beer, hitting that sweet spot between ale and cider,” said McGuire. “It’s the Prosecco of beers – perfect for the hot summer days to come.”

On the other end of the spectrum is Too Hop’d to Handle, a bold American IPA assertively hopped with Columbus, Mosaic and Simcoe varieties and brewed with Munich and honey malts for a toasted flavor. Belgian candied sugar is added to balance the beer and give it a smooth finish. A rotating fourth hop varietal will be added to both the kettle and dry hops to reflect seasonal flavors and trends. For the initial launch, Calypso hops were used as the fourth hop. Too Hop’d to Handle is 8.4 percent ABV, 89 IBUs and pairs nicely with grilled meats and strong cheeses such as sharp cheddar, Stilton and Roquefort.

“The growth of IPAs has been compelling, and we expect hop-forward beers to continue to flourish,” said McGuire. “Craft beer consumers are looking for new flavors and styles of IPA, and we feel Too Hop’d to Handle is going to stand out in the crowd of pale ales. We brewed the beer with several varieties of hops that normally aren’t used together. The result is a bold, confident IPA we think women will love.”

McGuire completed the Master Brewers program at the University of California, Davis, and was honored as an Associate with Distinction at the Institute of Brewing in London, England. She has spent more than two decades developing beers from the ground up at companies such as Alaskan Brewing Company and Anheuser-Busch.

Slingback and Too Hop’d to Handle will be initially available in 12-ounce glass bottle four-packs throughout the state of Florida and will be priced similarly to other premium craft beers. The beers will also be available on draft at Brew Hub’s tasting room in its brewery in Lakeland, Florida.

About High Heel Brewing

High Heel Brewing brews beers specifically targeted to female craft beer consumers. The company was founded by Kristi McGuire in 2016 and is based in St. Louis, Missouri. High Heel Brewing recently introduced two new beers, Slingback and Too Hop’d to Handle. High Heel Brewing brews its beers in partnership with Brew Hub in Lakeland, Florida.

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Jane Lothrop <![CDATA[Last Call: Ohio Lawmakers Vote to Lift ABV Cap on Beer; Bavaria N.V. to Acquire Palm Belgian Craft Brewers]]> http://www.brewbound.com/?p=51403&preview=true 2016-05-20T21:35:19Z 2016-05-20T21:31:28Z Ohio Lawmakers Vote to Eliminate ABV Limits on Beer

Ohio’s house of representatives this week approved an act that would eliminate a maximum limit to the alcohol content of beer sold in the state.

En route to Governor John Kasich’s desk, House Bill 37 seeks to lift the state’s 12 percent alcohol by volume cap on beer and instead require products above that ABV to be labelled as “high alcohol beer.”

Initially introduced to permit the consumption of alcohol from open containers at specially licensed markets in Ohio, state senators last week amended HB 37 to include the new provisions and passed the bill unanimously.

House representatives approved the bill on Wednesday with virtually no opposition — voting 79-7 in favor of the new measures.

If signed into law by Gov. Kasich, the new allowances would go into effect in 90 days after his approval.

Dutch Brewer Bavaria to Acquire Belgium’s Palm Brewery

Dutch beer maker Bavaria N.V. this month announced it had acquired a 60 percent majority stake in Palm Belgian Craft Brewers and planned to fully absorb the company by 2021.

“We are proud of this cooperation and the merging of two wonderful family-owned companies that each have a centuries-old history,” Jan-Renier Swinkels, who heads the board of Bavaria N.V., said in a press release.

Swinkels, whose family has owned the nearly 300-year old brewery for seven generations, described the acquisition as a strategic move to make Bavaria “the ultimate portfolio player” — incorporating Palm brewery’s brands and giving them broader international distribution.

“This is an important milestone for us,” Palm brewery owner Jan Toye added. “In order to maximise our international distribution power, we went in search of a strategic partner, and Bavaria immediately felt like a perfect fit.”

Founded in 1686, Palm has an annual brewing capacity of nearly 1 million hectolitres (about 850,000 barrels) and produces a wide variety of brands including Palm, Rodenbach, Brugge, Steenbrugge, Cornet, Arthur’s Legacy and Estaminet.

Bavaria — which already has a distribution network spanning 120 countries — projected the two companies would together produce more than 6.5 million hectolitres (about 5.5 million barrels) of beer in 2016.

Double Mountain to Open New PDX Taproom

Double Mountain Brewery plans to open a new pub in Portland, Oregon this summer.

In an interview with the culinary news outlet Eater, Double Mountain founder Matt Swihart this week announced the Hood River, Oregon-based company had remodeled a vacant retail space in the city’s Woodstock neighborhood and planned to open the new location this July.

The Double Mountain Taproom will feature 34 taps pouring a wide variety of Double Mountain beers and ciders, as well as guest brews and draft cocktails. Offering a full food menu, the new bar will is also be able to seal up to 125 guests indoors and an additional 30 to 40 patron outside.

Double Mountain also plans to make music a major focal point of the new location. Swihart told Eater that the bartenders would be given $500 each to find old records to play at the bar, and will also host a live band every week.

Set to open in a building that has seen two previous bars fold, Double Mountain Taproom is entering an extremely competitive market.

According to a December report from finance technology firm SmartAsset, Portland is home to more microbreweries than any other city in the U.S. It also has the highest concentration of bars per capita — with more than 41 watering holes per 100,000 residents in operation.

Saltwater Brewery Introduces Edible 6-Pack Rings

We’ve all heard the problem laid out to us before: those pesky plastic 6-pack rings frequently end up in the ocean — inflicting a man-made plague on marine life.

Highlighting this very issue in a recent video, Florida-based beer maker Saltwater Brewery introduced it’s own homemade solution: edible six-pack rings.

Working with a team of engineers, the coastal brewer developed a method of converting spent grain into a harmless, organic material that can be used to make 6-pack rings similar to the standard plastic holders. Allowing beach bums and environmentalists alike to kick back and enjoy a guilt-free cold one, even at the water’s edge.

Watch the video below to learn more about how Saltwater Brewery and Enteleqiua Inc., developed the concept.

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Press Release <![CDATA[New Jersey Secretary of Agriculture Introduces Cape May Brewery’s New Beets By May]]> http://www.brewbound.com/?p=51406&preview=true 2016-05-20T21:30:50Z 2016-05-20T21:30:50Z

Cape May Brewing Company is thrilled to announce a second Jersey Fresh-certified brew: Beets By May. This innovative new beer was inspired by Farm and Fisherman restaurant in Cherry Hill, and contains a generous helping of Jersey Fresh beets from Formisano Farms in Buena, NJ, and will be available at the brewery’s Tasting Room at 1288 Hornet Road in Cape May beginning May 26.

“At Cape May Brewing Company, part of our mission is to keep things local,” says president and co-owner Ryan Krill. “Our first Jersey Fresh brew, our flagship Honey Porter, contains 90 pounds of local honey in every 15-barrel batch. This first 30-barrel batch of Beets By May has 250 pounds of locally-sourced red and golden beets.”

Formisano Farms in Buena is less than an hour from the brewery. “We’re always excited to use local ingredients,” says Director of Brewing Operations Jimmy Valm. “The beets were literally plucked from the ground the morning before we used them; it really doesn’t get much fresher than that.”

New Jersey Secretary of Agriculture Douglas Fisher was on hand at the brewery to assist in the brewing process on Friday, May 20. The Secretary was “caught red-handed”, chopping beets and adding them to the beer.

“Cape May Brewing Company are great supporters of Jersey Fresh,” said Secretary Fisher. “It’s a true local economy, supporting each other at every level: farmers at the farm, on to the craft brewery, and then to the restaurants. It’s a circular flow of the economy.”

General Manager Ben Menk of Farm and Fisherman said, “It’s one of the main ingredients on our menu: the beet. And Cape May is a great brewery, their mindset is developing the local economy, working with local farmers and developing the community. With all of the great beers they’ve created, it’s a great partnership. It’s been a pleasure.”

In using such an unconventional ingredient, the brewery is excited in confronting the unknown, particularly in getting the proper color. Valm says, “We didn’t want a blood-red color, we wanted something brighter and more distinctive, a color that would still say ‘Pale Ale.’ So we ran a few trials to get a good balance using yellow beets and red beets that gave us the flavor as well as the necessary color.”

Head Brewer Brian Hink agrees with the challenges noted by Valm. “I feel anytime we play with a new ingredient there’s going to be unexpected hurdles to jump through, and oftentimes they don’t always react the way you would expect them to,” says Hink. “For Beets by May I honestly don’t know what the finished product is going to be. Super earthy? Hint of dirt? Musty? I’m not really sure, and that’s exciting.”

The crowd on-hand at the tasting room on Friday was able to find out exactly what the finished product would taste like. The general consensus was surprise: the finished brew is on the sweeter side, with the earthy hints of beet present, but not overpowering the underlying Pale Ale.

“You can’t beet this beer!” enthused Mark Haynie, The Beer Guy for The Press of Atlantic City.

Beets By May will be available starting May 26 at Cape May Brewing Company’s Tasting Room in Cape May, and at better bars and restaurants throughout the area.

For more information on tours, taps, and tastings visit capemaybrewery.com or call (609) 849-9933.

About Cape May Brewing Company:

Once upon a time, twenty-something Ryan Krill earned a six-figure salary working in finance and real estate development in Manhattan, while his college roommate, Chris Henke, designed satellites. During a summer weekend at the Jersey shore, they brewed a batch of beer with Ryan’s dad that wasn’t half bad. “Should we open a brewery?” Ryan asked, only half-serious. But, by the following year, the three guys had secured a space at Cape May Airport where they concocted a makeshift brew system and honed their beer-making skills. In 2011, they started with one client. Today, there are over 380+ accounts in Jersey and Pennsylvania proudly serving the guys’ award-winning recipes. And CMBC’s fearless leaders have never looked back.

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Chris Furnari <![CDATA[Video: Discussing the Changing Landscape of Craft with CBC 2016 Attendees]]> http://www.brewbound.com/?p=51400&preview=true 2016-05-20T21:22:49Z 2016-05-20T19:33:32Z

During a state of the industry address earlier this month at the Craft Brewers Conference in Philadelphia, Brewers Association director Paul Gatza said something that should have caused every brewery owner in the room to pause.

“The physics are changing,” he said. “A rising tide does not float all boats anymore.”

The comment was directed at regional breweries, some of which are struggling to grow sales in an increasingly crowded craft environment, but every one of America’s 4,500-plus craft brewery owners should have taken note of the modified aphorism.

While segment volumes have increased double-digits over the last six consecutive years, to more than 24 million barrels, category-wide growth is finally beginning to slow.

“More so than in previous years, 2015 — and the early signs are 2016 as well — are bringing some more mixed news for the craft brewing industry,” said BA chief economist Bart Watson, who joined Gatza during the address.

Success, Watson suggested, is a double-edged sword. Industry growth, he said, means expanded production, increased capacity and more opportunities to grow sales. But that also means challenges with financing growth independently and increased interest in the sector from well-resourced financial and strategic buyers.

But those are issues that nearly every beer business owner has grappled with over time. So what’s keeping today’s craft brewers up at night as they look out at a rapidly evolving craft beer landscape?

“Just how complicated it’s getting to run a small craft brewery that is based on all of the things that got us here in the first place — that sense of independence, that sense of excitement, creativity and imagination,” Shmaltz Brewing Company founder Jeremy Cowan told Brewbound.

Many attendees a;sp suggested that access to ingredients, increasing competition, a tougher fight for retail shelf space, changing consumer taste preferences and added pressure from the world’s largest beer companies were making it more difficult to operate.

Watch the video above to hear what current brewery owners think about changes in the craft marketplace.

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Chris Furnari <![CDATA[Stone Brewing to Open Tap Room and Pilot Brewery in Napa]]> http://www.brewbound.com/?p=51395&preview=true 2016-05-20T19:26:00Z 2016-05-20T19:25:09Z

Stone Brewing Co. today announced plans to expand its taproom footprint in California, adding a 10,000 sq. ft. pilot brewery and tasting room in downtown Napa.

The San Diego-based craft brewery said it would soon begin renovations on the 139-year-old Borreo building, which at one time was home to the grain and feed department of grocer Thompson Beard and Sons.

“The historic Borreo building is the perfect space for us to put down our roots in Napa,” Stone Brewing CEO and co-founder Greg Koch said in press release. “Not only is it literally made of stone, it’s one of downtown’s most iconic links to the 19th century and a landmark that’s been vacant for the past 15 years.”

The company plans to install a 10-barrel pilot brew system, which will be used to produce unique small-batch creations and will complement the company’s core beer lineup.

“We recognize the high quality of wine that comes from the region and the appreciation that Napa Valley locals and visitors have for fresh, well-crafted drink. We are elated to become a contributing part of such an artisanal town,” Koch added.

The taproom is slated to open in 2017 and will accompany two other Stone Brewing expansion projects in Richmond, N.C. and Berlin, Germany, which will be operational this summer, the company said.

West Pueblo Partners LLC purchased the Napa property in 2014 for $1.9 million, according to the Napa Valley Register. Earlier this year, the Napa Cultural Heritage Commission approved the developer’s plans for remodeling the historic landmark and cleared the way for Stone’s foray into Northern California.

A press release with additional information is included below.

ESCONDIDO, CA (May 20, 2016) – Stone Brewing will begin renovations to a 10,000 square-foot iconic building in downtown Napa, bringing its bold and flavorful craft beer to the region well-known for its amazing wine. Stone’s newest outpost, located on 3rd Street and Soscol Avenue, will include a pilot brewing system, a dining experience, growler fills and Stone merchandise.

“The historic Borreo building is the perfect space for us to put down our roots in Napa,” said Greg Koch, Stone Brewing CEO & co-founder. “Not only is it literally made of stone, it’s one of downtown’s most iconic links to the 19th century and a landmark that’s been vacant for the past 15 years. We recognize the high quality of wine that comes from the region and the appreciation that Napa Valley locals and visitors have for fresh, well-crafted drink. We are elated to become a contributing part of such an artisanal town.”

The 10-barrel pilot brew system will enable brewers to produce Stone’s iconic bold and innovative beer using core recipes as well as indigenous ingredients from the local geography. The Stone Brewing Tap Room – Napa will fill growlers and serve Stone’s year-round beers as well as special releases brewed onsite.

Stone’s food philosophy will carry over to its newest Tap Room with a dining experience that incorporates the local Napa flavors for enjoyment on premise or to take away picnic style. Stone proudly specializes in locally grown, small-farm ingredients and features an eclectic menu of world-inspired cuisine and a unique take on comfort food. As strong advocates for environmental responsibility and high-quality food, Stone will purchase local and small-farm organic produce from the Napa region. Making the most of outstanding weather is something the San Diego-based company is quite familiar with. Locals and tourists visiting Stone Brewing Tap Room – Napa will enjoy an outdoor seating area complete with communal tables, fire pits and views overlooking downtown Napa.

The historic Borreo building, named for the family that formerly owned the historic stone structure, is an Italianate Renaissance design made from native-cut stone. It was completed in 1877 and has been vacant since 2001. While keeping historic elements in place, Stone plans to transform the building’s western wall, adding expansive doors to a stunning garden facing the Napa River.

“I’m a huge Napa fan,” said Koch. “I’ve been visiting for more than 20 years and I first toured through the Borreo Building nearly five years ago. We’ve tried a few times to make something happen there, and are thrilled to finally see it come to fruition!”

With an anticipated opening in 2017, Stone Brewing Tap Room – Napa joins two expansion projects already underway for the growing company. Stone Brewing World Bistro & Gardens – Berlin will open its doors in Germany this summer. Stone Brewing – Richmond will begin supplying fresh Stone beer from its 250-barrel brewhouse in July.

About Stone Brewing

Founded by Greg Koch and Steve Wagner in 1996, San Diego-based Stone Brewing is the 10th largest craft brewer in the United States. Stone has been listed on the Inc. 500 | 5000 Fastest Growing Private Companies list 11 times, and has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. The multifaceted company will be the first American craft brewer to independently build, own and operate a brewery in Europe, and is also building a production brewery and destination restaurant in Richmond, Virginia. Brewing at both locations will be underway in summer 2016. Known for its bold, flavorful and largely hop-centric beers, Stone has earned a reputation for brewing outstanding, unique beers while maintaining an unwavering commitment to sustainability, business ethics, philanthropy and the art of brewing. For more information on Stone Brewing, please visit stonebrewing.com or the company’s social media sites: Facebook, Google+, Instagram, Pinterest, Twitter and The Stone Blog.

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Press Release <![CDATA[Long Trail Brewing Adds 2 New Brews to Year-Round Lineup]]> http://www.brewbound.com/?p=51382&preview=true 2016-05-20T16:21:07Z 2016-05-20T16:21:07Z

Bridgewater Corners, VT – The Long Trail Brewing Company is proud to announce the release of Green Blaze IPA, an American IPA brewed with a forest of Mosaic, Equinox, Columbus and Chinook hops.

Green Blaze IPA boasts a landscape of tropical fruit, citrus, pine and resin hop notes with a balanced, biscuit malt backbone robust enough to stand up to the big hop flavors.

“We’ve been working really hard to find the coolest, tastiest recipe we could come up with,” said Sam Clemens, brew house lead at Long Trail. “We think we nailed it with this one.”

This new year-round offering replaces the highly regarded English-style India Pale Ale in Long Trail’s core lineup.

“Green Blaze is much bigger, much more in your face,” said Ian Harbage, cellars lead at Long Trail Brewing. “It features the new American-style hops that we’re real excited about.”

Coming in at 6.5% ABV and 60 IBU, Green Blaze IPA fills a hoppy void in Long Trail’s core family of ales, which includes the flagship Long Trail Ale, Double Bag and the recently released Cranberry Gose.

Green Blaze IPA will be available year-round on draught and in 12oz. bottles cans throughout Long Trail’s distribution footprint. Grab your adventure-friendly cans at the Long Trail Brewery, or find them at a retailer near you, and blaze a hoppy trail with these Earth-conscious containers.

Long Trail is also proud to announce the release of a bright and fruity Cranberry Gose.

Brewed with cranberries from Bluewater Farms in Massachusetts, a family operation with more than three generations of growing experience, this ruby-hued interpretation of a classic German-style Gose (pronounced, gose-uh) is nicely balanced with citrusy notes from coriander and a sharpness derived from a splash of sea salt.

More than 400 years old, the Gose style is undergoing a renaissance thanks in part to the innovation of American craft brewers.

“Freshly pressed cranberries really give this beer a nice, bright fruitiness,” said Long Trail brewmaster, Dave Hartmann. “It’s a really interesting take on a Gose.”

Developed in Long Trail’s farmhouse-turned-pilot-brewery, the brew crew created the first test batch using freshly pressed juice from Hartmann’s home juicer.

The partnership with Bluewater Farms allows Long Trail to receive as much as 500 gallons of freshly pressed cranberry juice straight from Cape Cod. A much more efficient process, Hartmann said.

“We’re really excited to be working with Bluewater Farms,” Hartmann said. “They have been doing this for a long time. They’re real pros.”

For the folks at Bluewater Farms, the feeling is mutual.

“We’re excited to see two iconic New England brands come together to create a signature offering,” said Kristine Esdale, director of marketing at Bluewater Farms.

To achieve a tart, effervescent character, Hartmann and his team kettle-soured this cranberry concoction. This traditional souring technique was achieved by holding the wort overnight and allowing the natural microbes in the air to sour the grain before it is boiled a second time and transferred to the fermenter. Cranberry juice, wort and yeast come together in the fermenter to create a complex, refreshing beer.

“You have a sharpness, a salty background, a citrusiness from the coriander and the bright, sharp flavor from the cranberries,” Hartmann said.

Cranberry Gose will be available year-round in 12oz. bottles and on draught beginning in mid-May, so grab a glass and see where this Long Trail takes you.

About Long Trail Brewing Company:

Inspired by the 273-mile hiking trail that traverses through the Green Mountains, Long Trail Brewing has been a caretaker of Vermont craft since 1989. Moved and motivated by the local culture and surroundings, we work hard to create beers worthy of our Vermont roots. From small-batch recipes developed in our farmhouse-turned-pilot-brewery to large-scale staples like our flagship Long Trail Ale, our brewers are committed to crafting a trail-worthy family of beers.

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Press Release <![CDATA[Dry Dock Brewing Releases 6-Pack Cans of Sour Apricot]]> http://www.brewbound.com/?p=51370&preview=true 2016-05-20T15:17:39Z 2016-05-20T15:17:39Z

Aurora, CO – Dry Dock Brewing Company’s Sour Apricot hit cans this week! Six-packs of this session-able sour ale will be available at North Dock today, at South Dock tomorrow, and in liquor stores across Colorado as early as next week. Also beginning today, guests can fill Crowlers of Sour Apricot at North Dock.

Dry Dock’s Sour Apricot was developed out of a series of kettle sour experiments at South Dock, created by adding Lactobacillus in the wort prior to fermentation. This approachable sour ale strikes an elegant balance of sour and sweet, hence the Ralph Waldo Emerson quote on the can. Refreshingly tart and fruity with bright effervescence, Sour Apricot packs rich apricot flavor in every can while retaining just the right amount of acidity.

Sour Apricot joins Dry Dock’s year-round canned Home Fleet that includes the brewery’s flagship Apricot Blonde, as well as Amber Ale, Hop Abomination IPA, Wheat Beer, and Vanilla Porter.

Win a free case of Sour Apricot! Show us your pucker face using the hashtag #sourapricot on Instagram or Facebook between now and June 2. The winning photograph will be announced at the Sour Apricot release party at North Dock on Thursday, June 2 at 6pm. The contest winner must be present to win.

About Dry Dock Brewing Company:

Dry Dock Brewing Company was the first brewery in Aurora, Colorado that began as a small speakeasy-style bar next door to its sister business, The Brew Hut, at 15120 E. Hampden Avenue. To-date, it’s one of Colorado’s top producing breweries made possible by its second production and canning facility North Dock (2801 Tower Road Aurora, CO 80011), the closest Colorado craft brewery to the Denver International Airport. Dry Dock will celebrate its 11th anniversary in October 2016.

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Press Release <![CDATA[The Bruery, Bruery Terreux to Enter Minnesota in June]]> http://www.brewbound.com/?p=51361&preview=true 2016-05-20T15:14:17Z 2016-05-20T15:14:17Z

Orange County, CA – For the first time, Southern California’s The Bruery & Bruery Terreux beers will be available statewide in Minnesota. Artisan Beer Company will distribute a unique selection of barrel-aged and sour beers to the North Star State starting June 1st.

“I’m extremely proud to have our beers finally available in Minnesota,” commented Patrick Rue, Founder & CEO of The Bruery & Bruery Terreux. “For years, I’ve been hearing there’s a steady stream of beer enthusiasts from Minnesota crossing state lines into Wisconsin to find our beers, so I’m pleased that access to our beers will be more conveniently found in their home state.”

Entering Minnesota was a natural fit for the brewery, “due to its reputation as an educated beer market and in order to round out our coverage of the Great Lakes region,” commented Jonas Nemura, Sr. Director of Distribution & Operations. It took several years and a long vetting process with many strong options before The Bruery & Bruery Terreux partnered with Artisan Beer Company. “They combine a passion for specialty beer with a scope & depth of service that we believe will serve us well in the Twin Cities and beyond,” added Nemura.

Chris Martin, General Sales Manager, Artisan Beer Company has seen a hungry market in MN. “Local craft beer consumers have been waiting many years for the opportunity to purchase these award winning and unique California beers,” said Martin. The partnership aligns both companies’ goals of “maintaining high standards and of providing quality craft beer” statewide.

At launch, Minnesotans can expect to find several distributed beers from both The Bruery & Bruery Terreux in local craft beer establishments. Among the beers coming to market will be Jardinier, The Bruery’s hoppy and sessionable Belgian-style table beer made with noble hops (91 Pts. Wine Enthusiast) and Poterie, the solera-blended eighth anniversary ale 100% aged in bourbon barrels. Bruery Terreux brands at launch include Saison Rue, an effervescent farmhouse-style ale brewed with rye and Brettanomyces (98 Pts. Wine Enthusiast) and Tart of Darkness, a sour stout aged in twice-used bourbon barrels that packs a roasty punch with quenching sourness.

Fans will have the opportunity to meet Director of Brand Marketing Benjamin Weiss from June 1st through 4th at events in both St. Paul and Minneapolis. “Minnesota has been going through an incredible craft beer renaissance over the past decade,” said Weiss, “and we’re excited to add our beers to the mix, continuing to diversify the already amazing regional offerings.”

Fans of The Bruery & Bruery Terreux can look for these beers in the state of Minnesota starting June 1st:

From The Bruery:

  • Jardinier – Belgian-style hoppy pale brewed with noble hops
  • Or Xata – horchata-inspired blonde ale with cinnamon, vanilla, rice, lactose
  • White Oak – bourbon barrel-aged wheatwine-style and golden ale blend
  • Poterie – eighth anniversary bourbon barrel-aged old ale blended using the solera method

From Bruery Terreux:

  • Saison Rue – farmhouse-style ale brewed with rye and fermented with Brettanomyces
  • Gypsy Tart – tart and malty Flemish-style brown ale
  • Humulus Terreux – hoppy and funky pale 100% fermented with Brettanomyces
  • Tart of Darkness – sour stout aged in twice-used bourbon barrels
  • Draft specialties only at launch events include:
  • Humulus Lager – a very hoppy lager brewed with rice and three lbs of hops per BBL
  • Mash, bourbon barrel-aged English-style barleywine
  • Confession – sour blonde with Riesling grapes from Fess Parker Vineyards
  • Melange No.3 – blend of bourbon-barrel aged imperial stout and bourbon-barrel aged wheat-wine
  • Tart of Darkness – with Cherries & Vanilla, barrel-aged sour stout with cherries and vanilla
  • Saixon – farmhouse-style ale with Brettanomyces and three generations of German hops

About The Bruery & Bruery Terreux:

The Bruery was founded in 2008 by Patrick Rue, now a Master Cicerone, after he found homebrewing to be of greater interest than a career in law. Innovation has driven The Bruery to create one-of-a-kind barrel-aged, sour and experimental beers since its inception. In 2015, The Bruery moved its sour beer production to the Bruery Terreux co-brand based in Anaheim, while The Bruery continues to craft non sour and spirit-barrel aged beers at its original site in Placentia. Rue’s award-winning beers range from high-ABV spirit barrel-aged specialties, like their coveted Black Tuesday, to light and sessionable homages to historical styles, such as Hottenroth Berliner Weisse.

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Press Release <![CDATA[Neenah Releases New Specialty Paper Swatchbook]]> http://www.brewbound.com/?p=51350&preview=true 2016-05-19T14:46:47Z 2016-05-19T14:46:47Z

Alpharetta, GA – Neenah has released a new, all-encompassing swatchbook for The Design Collection of specialty papers. This new specification tool brings together the 15 specialty grades that make up this inspired portfolio of premium papers for luxury packaging and high-end print collateral — including the newly added Astroking Papers.

The Design Collection of papers offers an extensive palette of luxurious textures and beautiful colors, from whites and brights, to shimmering pastels and rich darks, all inspired by Italy’s top fashion houses and America’s leading designers. With over 100 papers now available, this line of luxury papers is perfect for premium packaging, look books, high-end brochures, direct mail, gift cards and holders, greeting cards, identity materials and more.

“The fold-out, lay flat structure of the swatchbook gives designers an opportunity to see the collection as a whole. The book’s organization, from whites, to neutrals, to colors to pearlescents, is designed for ease of seeing this elegant, elevated, on-trend palette filled with the hottest colors and textures,” says Auburne Gahlman, Associate Brand Manager, Neenah. “In fact, The Design Collection has two papers that are matches for the two shades of the Pantone Color of the Year 2016: Stardream Papers, Rose Quartz is a dead ringer for Pantone’s Rose Quartz, and Stardream, Vista matches Pantone’s Serenity,” noted Gahlman.

The comprehensive new swatchbook replaces the previous 1.0 and 1.1 swatchbooks released last year. The new book now houses all The Design Collection paper lines, including new and recent additions.

New Additions:

  • Astroking Papers, with a hint of shimmer and a plush satin finish this paper adds opulence to any project. It’s available in one white and four rich colors: Snow White, Desert Sand, Moss Green Brown Stone, and Plum Tree.

Recent additions:

  • Natural Evolution Papers with a special surface coating on both sides, provide a soft, natural texture, an elegant touch and outstanding performance.
  • Monnalisa Papers, the smooth sister to Natural Evolution Papers, offers a smooth bright white surface for hang tags, business cards, books, brochures.
  • Slide Papers are considered the “packaging version” of the popular Plike Papers, optimized for more resilience.

Seven print samples in the book showcase a variety of papers and print demonstrations from Opaque White and metallic inks, to foil stamping and embossing. Just look at the blind embossed sheet of Plike, Orange featuring an amazingly small line of gold foil stamped type, placed on top the emboss.

About Neenah Paper:

For more than 100 years, Neenah Paper (NYSE: NP) has been an innovative leader in the creation and manufacturing of papers for premium writing, text, cover, digital, packaging and specialty needs. The Neenah signature portfolio, including market leading brands such as Astrobrights, Classic, Environment, and Royal Sundance Papers now includes Suedetex and Touché. The company also offers envelopes in thousands of unique colors, finishes and styles. Neenah Packaging provides unique and sustainable packaging papers, boards and labels as well as custom solutions for premium and luxury packaging. Neenah is committed to developing relevant mobile and online technologies including Neenah Cabinet for iPad, iPhone and Android. With multiple manufacturing facilities in Wisconsin, prime importance is also placed on recycled and alternative fiber products through the Neenah Green initiative.

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Chris Furnari <![CDATA[Boston Beer Taking Truly Spiked & Sparkling National]]> http://www.brewbound.com/?p=51343&preview=true 2016-05-19T00:23:56Z 2016-05-18T22:56:40Z

Less than two months after Boston Beer introduced its Truly Spiked & Sparkling line of hard seltzers in select markets, the company this week announced plans to expand distribution nationwide.

Truly, a 5 percent ABV, 100-calorie sparkling water made from fermented cane sugar, comes in three flavors and will hit national retail shelves in June.

Boston Beer is also introducing a new Truly variety 12-pack, which will include all three flavors — Colima Lime, Grapefruit & Pomelo and Pomegranate. At retail, 6-packs will sell for about $9.99, while mixed 12-packs will go for $15.99, the company said.

The nationwide launch of Truly also coincides with the beginning of an important summer selling season for Boston Beer. Company-wide shipments fell 6 percent during the first quarter and, if successful, Truly could help Boston Beer chip away at the declines.

“Truly Spiked & Sparkling and the spiked sparkling water category has seen great excitement already this year and it only continues to grow as the weather gets nicer and more and more people learn about it,” Horizon Beverage president Gregg Quadrini said via a statement.

Boston Beer is one of three New England-based companies now making a run at alcoholic seltzers. Craft beer maker Wachusett Brewing, via its newly established Craft Cocktail Company DBA, began shipping Nauti Seltzer nationally last month.

Connecticut-based Boathouse Beverage LLC, which produces the gluten-free Spiked Seltzer brand, launched its product in 2013.

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Jane Lothrop <![CDATA[Rockford Brewing Rebrands as Prairie Street Brewing Company]]> http://www.brewbound.com/?p=51326&preview=true 2016-05-18T22:36:54Z 2016-05-18T22:36:54Z Read more »]]>

Rockford, IL – In 2013, in the same riverside brewery an English immigrant named Jonathan Peacock began building in Rockford, Illinois in 1849, a trio of young Rockfordians fulfilled their shared dream to be in the craft brewing business and opened an all-new version of Peacock’s Rockford Brewing Company.

The beer was flowing and the kitchen was busy year-‘round. In summertime, the riverside docks were filling up with boats, beer drinkers and diners. Business was good. Very good.

Native Rockfordians all, Reed Sjostrom, Dustin Koch and Chris Manuel are co-owners of Prairie Street Brewing Company in Rockford, Illinois.

In the backs of their minds, though, the three owners (Dustin Koch, Reed Sjostrom and Chris Manuel) knew one aspect of their business needed streamlining and improvement: the brand identity and how the business was being promoted.

“We actually had two names and that was confusing people, including us,” said Dustin Koch. “Rockford Brewing Company stood for brewing craft beer and Prairie Street Brewhouse stood for everything else that went on in the building, like meetings and weddings, leasing offices and loft apartments. We knew we had to take a long look at our brand and get better and more efficient.”

The company was full steam ahead when the trio received a message from the owners of another Rockford Brewing Company, this one in Rockford, Michigan.

“We had no idea there was another Rockford Brewing Company,” said Dustin Koch. “I mean, here we were in this historic building that had been named, ‘Rockford Brewing Company,’ back in 1900. The last thing on our minds was, ‘hey, ya think there are any other Rockford Brewing Company’s out there?’”

Jonathan Peacock’s beautiful old building hosted more than 150,000 customers in 2015 in its brewpub, Dockside Taproom and many events spaces.

One of the owners of the Michigan brand visited the Illinois brewery. He liked the Rockford owners and what they were doing, and the two groups agreed to co-exist.

“He seemed like a nice guy. He wished us luck, and we went ahead and copyrighted our name and moved forward. Then, later that year, they hit us with a cease and desist order. Needless to say we were pretty shocked,” said Koch.

After the Rockford owners filed an initial lawsuit to protect their name, a period of fairly cordial communication resumed between the two ownership groups. They talked and emailed and an out-of-court agreement was reached to, again, coexist.

But, that didn’t satisfy the Illinois partners’ desire to improve their branding.

“We still knew we had to streamline our brand,” said Sjostrom. “And we needed to be better prepared for moves we want to make in the future. Even after the quarrel with the Michigan boys, we were still confusing our own customers and we needed to pave the way for a strategically strong future.”

“Also, the brewery has a history of being re-named. At that point, it had been called Peacock Brewery, Rockford Brewing Company, and Rock River Brewing Company during its 164 year history. We wanted to create an original brand, something uniquely ours and distinctive to this Rockford generation – but still rooted in our building’s history. It was definitely time to make another change.”

In a renewed commitment to improving brand communications, they decided to adopt what had worked in all other aspects of their business to date: best practices.

In 2015, Prairie Street Brewing Company crafted 33,600 gallons of beer. The company recently added new brewing capacity and expects to far exceed that total in 2016.

“We had always contracted with expert consultants to help us excel at everything that’s critical in our business – architecture, brewing, the kitchen, business structure, business process. We had insisted on studying best practices and doing everything as well as we possibly could in everything we did. It was time to adopt that model in brand and communications, where we had been perhaps a little too casual and a little too DIY. So, we hired an established branding/advertising company to help us build the new brand,” Sjostrom continued.

After an initial period of marketing research that included input from loyal advocates of the brewery, potential advocates, outright skeptics, channel partners, business peers from other communities – even competitors – the team moved forward with a re-naming and brand identity design process. In the end, the naming and logo solution was discovered in the bricks, timbers and soul of the restored riverside building that housed the original Rockford Brewing Company in the 1800s.

To honor the legacy of Jonathan Peacock, the business will now be called Prairie Street Brewing Company. Its logo will feature an image of peacock bird as well as three feathers – an oblique reference to the three new owners.

Jonathan Peacock immigrated to the United States with one thing in mind: craft great beer. After a brief two-year stop in Chicago, he began making his dream reality in Rockford, Illinois in 1849.

“It turned out the real secret to our brand was in the ingenuity and spirit of the British gentleman who started brewing on these grounds in 1849,” said Chris Manuel. “That’s pretty cool. I really believe Jonathan Peacock’s spirit is still alive here, and we should honor him. If he didn’t do what he did, Dustin and Reed and I might not have decided to build this business together. We have become like brothers, and we think of him as sort of a long-lost great, great grandfather. So, it feels right to honor his name and legacy with our brand identity.”

“That’s absolutely true, but we didn’t have a great photographic record of Jonathan Peacock,” said Reed Sjostrom. “Also, our branding design firm didn’t want to be too literal in representing Mr Peacock in designing the logo. So, they explored the path of incorporating the peacock bird. As a, ‘spirit animal,’ the peacock is symbolic of always showing one’s true colors, and resurrection. Those are perfect metaphors for what Loyd and Diane Koch, who started restoring the brewery building in 1999 have done. It’s what Dustin and Chris and I have been trying to do with the brewery itself.”

Prairie Street Brewing Company is soft-launching the new brand-identity and progressively introducing new elements such as a new menu emblazoned with the words, Birds of A Feather Drink & Dine Together.

Prairie Street Brewing Company is much more than just a craft brewery & eatery. It also plays host to weddings, meetings and all kinds of special events in its many events spaces.

“That’s pretty much it in a nutshell,” said Reed Sjostrom. “Birds of a feather. Everyone is welcome and among friends here. We want every guest to have a memorable, relaxing experience and let go of their worries – whether they’re stopping by for a beer in the Pub upstairs or Dockside Taproom downstairs, or they’re renting the Barrel Room for a 300-guest wedding.”

There’s a lot more in store for fans of Prairie Street Brewing Company in the near future, as well.

“There’s a LOT more coming,” said Dustin Koch. “We’re getting started on a new website, new signage, new merchandise, new advertising. Everything, really. And, we’re also going to be crowling beer pretty soon.”

Crowling?

“Yes, crowling,” he confirmed. “A crowler is like a growler, except it’s a can that holds 32 oz. We fill it fresh from our taps while you watch, then seal the can with a special machine. It’s a better seal than a growler and will keep the beer fresher longer. And, since it’s a can, we can make the labels more detailed and colorful. We’ll still be doing growlers for larger volumes, but our customers like choices and we aim to please.”

Anything else?

“Yes! There’s this little brand-spanking new restaurant we’re going to open at the UW Health Sports Factory in downtown Rockford this summer – and it’ll have something to do with beer. Well, a lot, actually…but, shhhhh! Don’t tell anybody. It’s a secret,” laughed Manuel.

Any last thoughts on the shift to Prairie Street Brewing Company?

“I’m really happy with where we’re going now,” said Manuel. “I’d like to think it would make Jonathan Peacock happy, too. Proud, in fact. Peacock Proud.”

About Prairie Street Brewing Company Performance

In 2014, the brewery hand-crafted 23,300 gallons of beer, headed toward a 33,600 gallon total in 2015. In 2015, 150,000 retail customers were served in the brewery’s many event spaces, the brewpub dining room, Dockside Taproom downstairs and the “out on the docks” outdoor seating venue. Many more customers were served offsite as the company continued to expand its reach via catering services and at special events where they pitched their tents and poured many thousands more pints for thirsty fans. All those performance indicators are expected to be exceeded dramatically in 2016.

About Jonathan Peacock & His Historic Old Brewery:

Prairie Street Brewing Company is housed in the oldest brewery building in the state of Illinois. There were older ones, but they all burned down in the Great Chicago Fire of 1871

Jonathan Peacock, who built the building, immigrated from Markingham, England to Chicago, IL in 1847 where he found employment with Diversey & Lil Brewery. Wanting more out of life, he purchased a small Greek revival home at 200 Prairie Street alongside the Rock River in nearby Rockford, Illinois in 1849 and founded his own brewery: Peacock Brewery. He invested $200 in the purchase of the home. There, in the early days of Peacock Brewery, he ground malt in a hand-milled coffee grinder, brewed mash in a washtub and delivered his brew to fellow Rockfordians in a wheelbarrow.

Peacock’s limestone home still stands at the intersection of Prairie Street and Madison on the southeast corner of the PSB property.

The Englishman’s success wasn’t immediate, but business was good. In 1857, Peacock built a brewhouse/bottling plant on the two acre site behind his home. Thanks to an on-site artesian well, he had access to good, fresh water – and the Rock River provided ice for many months of the year in those days. On the east side of his property ran the Chicago & Northwestern Railroad for easy distribution. In 1860, Peacock brewed a hit: a lager he called Nikolob, “The Beer That Made Milwaukee Jealous.” Legend has it that’s where the idea for Michelob originated.

Peacock passed away in 1896 at the then ripe old age of 75. His sons, Edwin and Frank, took over the brewery’s operations. In 1899, the brothers’ passed away and the brewery was operated by Frank’s widow for a brief time. In 1900, Peacock Brewing Company was sold to a Croatian immigrant named John V. Petritz, who re-named it Rockford Brewing Company. By 1909, Petritz brewed nearly 75,000 barrels of beer annually.

In 1919, Petritz and two business partners tried to circumvent the new US Prohibition ban on alcoholic beverages. The Feds found out and the brewery was soon converted to Rockford Storage Warehouse.

Prohibition was repealed in 1933 and Petritz reenergized his brewery until 1934 when it again changed hands. It was purchased by John Fox, who operated the company as Rock River Brewing Company. In 1945, the Stormont family purchased it and converted it once again to a storage and warehouse business.

In 1999, Loyd and Diane Koch purchased the building and began to design and convert an expansive mixed use development. The purchase was made by the couple in part due to the many years they had spent boating and enjoying the Rock River.

“We love Rockford and we love the Rock River,” said Loyd Koch. “We always admired the old brewery building and thought it could – and should – be a destination for boaters as well as people who want to experience the river from land. For too long, too much of the land along the river has been devoted to industrial sites. Diane and I wanted to create positive access to the River, and we hope others will be inspired to do the same thing.”

About Prairie Street Brewing Company’s Commitment to Green Business Practices:

Green isn’t just the dominant color in Prairie Street Brewing Company’s new logo – it’s a way of life for the business. Owners Dustin Koch, Reed Sjostrom and Chris Manuel make a point of thinking about the environment first when making business decisions:

  • The building itself, originally started in 1849 by Jonathan Peacock, is a lovingly restored historic landmark that’s on the National Historic Registry.
  • All the bar tops and most of the public furniture at Prairie Street Brewing Company are hand-crafted of retrieved lumber removed from the building during renovation.
  • Prairie Street Brewing Company employs geothermal energy for heat and air conditioning throughout the building and in the brewing process.
  • In its operations, the business recycles as much waste as is humanly possible.
  • The brewery is committed to operating with efficient and long-lasting LED lightbulbs.
  • Prairie Street Brewing Company even sends spent brewing grains to a local farmers to feed livestock.
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Press Release <![CDATA[Evans Brewing to Expand Washington Distribution]]> http://www.brewbound.com/?p=51320&preview=true 2016-05-18T22:26:56Z 2016-05-18T22:26:56Z

Irvine, CA – Evans Brewing Company, publicly traded under the stock symbol ALES, has expanded product distribution to Washington with the signing of an agreement with Browar Polska Inc. to distribute the company’s core year-round packaged beers to retailers throughout the state. Evans Brewing 22-ounce bottles are expected to hit shelves in the Washington market in early June.

While beers produced by Evans Brewing have been supplied to restaurant chains in Washington for some time, the recent order under the new distribution agreement marks the first time that Evans branded products in 22-ounce bottles, with their distinctive new labeling and product names, will be available in the state.

For over 17 years. Seattle based Browar Polska has been committed to marketing and distributing the highest quality beverages and today is one of Washington’s premier distributors of the finest craft beers from the U.S. and around the world.

Evans Brewing Company’s year-round packaged products include Pollen Nation Honey Blonde Ale, The KrHOPen India Pale Ale, Oaklore Brown Ale, and ChocōLatté Chocolate Porter.

“Launching our new branded packaged beers in Washington is not only a milestone for our brewery but it is also the first step to extending our footprint to the Pacific Northwest,” commented Jeromy Roush, Vice President of Sales for Evans Brewing Company.

“In the last 60 days, we have partnered with distributors that share a common goal and are excited about bringing a Southern California craft brand into their state, which already features a large selection of local craft breweries. They have some great local breweries, and it’s nice for Washington craft enthusiasts to be able to try something new from SoCal,” Roush added.

About Evans Brewing Company:

Evans Brewing Company develops and distributes premium craft brands including a superior line of lagers and ales that have been honored with over 20 international awards. Operating the oldest brewery in Orange County, California, Evans Brewing supplies restaurants, retailers and beer drinkers across several states. Future plans for the company include a branded restaurant/taproom – anticipated to open in the second quarter of 2016, broader product distribution, and potentially an expansion of the beer brands currently under management.

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Jane Lothrop <![CDATA[Thirsty Monk Pub & Brewery to Acquire Neighboring French Broad Brewery]]> http://www.brewbound.com/?p=51322&preview=true 2016-05-18T22:25:02Z 2016-05-18T22:25:02Z

Two small Asheville, N.C.-based beer companies are tying up as the Thirsty Monk Pub and Brewery chain, which produces its own batches of beer and pours those from other U.S. outfits, today announced it would acquire neighboring French Broad Brewery.

In a press release, Thirsty Monk owner and president Barry Bialik said the company planned to “grow the French Broad Brewery brand” and incorporate its beers into Thirsty Monk’s locations.

The company also said it planned to utilize excess capacity at French Broad’s facility to expand production of its own Thirsty Monk line of beers. The brewpub chain had originally intended to expand its brewing operations by building a production facility on a two acre plot it owns near the French Broad location.

“We do still intend to build out a brewery at our warehouse site, but this French Broad Brewery purchase will allow us to build smarter when we decide the time is right, and expand production of both brands,” he said.

While details of French Broad Brewery’s exact capacity were not immediately available, the company — which produced roughly 3,000 barrels of beer in 2015 according to the Asheville Citizen Times — said its facility is capable of brewing and packaging all of Thirsty Monk’s core brands without interrupting its own production.

Although a number of small breweries have sold to larger beer companies or private equity firms in the past 18 months, acquisitions between small and independent craft beer manufacturers are relatively rare. Oskar Blues, fueled by an investment from Boston-based private equity firm Fireman Capital Partners, has purchased Florida’s Cigar City Brewing and Michigan’s Perrin Brewing Company. Earlier this year, Wisconsin-based Sand Creek Brewing purchased two smaller brands it already contract brewed for, and Brew Bus, a Tampa-based brewery tour operator, purchased Florida Avenue Brewing for an undisclosed sum. A more notable deal between San Diego’s Green Flash Brewing and Alpine Beer Company was also struck in late 2014.

Neither Bialik nor French Broad Brewery owner Andrew Dahm could be reached for comment as of press time.

The sale is scheduled to close this summer. Once complete, Thirsty Monk will have five locations in the greater Asheville area: Downtown Asheville, Biltmore Park, Woodfin’s Reynolds Village, Gerber Village, and the French Broad Brewery taproom in Biltmore Village.

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Press Release <![CDATA[Sprecher Brewing Releases 3 New Hard Sodas]]> http://www.brewbound.com/?p=51317&preview=true 2016-05-18T22:16:39Z 2016-05-18T22:16:39Z

Glendale, WI – Sprecher Brewing Company, long recognized as a leader in the craft beer and craft soda markets, will double its portfolio of “hard soda” beverages with the introduction of three new products — Hard Cherry Cola, Hard Orange Cream and Hard Cola. Expect to see these new brands on store shelves by late May. Beginning with Hard Root Beer, the company’s hard products have been in great demand.

With its expertise in brewing craft sodas and craft beer, Sprecher is in a key position to be a market leader. According to Jeff Hamilton, president of Sprecher, “We were the first company to make ‘hard sodas;’ now Sprecher is expanding its line of these innovative beverages to supply the demands of customers for more variety in this exciting new category.”

The new Hard Cherry Cola, Hard Orange Cream, and Hard Cola join Sprecher’s Hard Root Beer, Hard Ginger Ale and Hard Apple Pie. At 4.6% abv (alcohol by volume), these hard sodas are a treat to be enjoyed by adults. Delicious on their own, Sprecher’s new hard sodas make a sumptuous *adults only* float, especially when paired with frozen custard from Wisconsin. They also work well as mixers in cocktails. The hard sodas are packaged in 6 packs and cases of 12 ounce bottles as well as kegs. They will initially be available at the Sprecher Brewery Gift Shop and in Wisconsin.

About Sprecher Brewing Company:

Maker of award-winning beers and sodas, Sprecher Brewing Company is Milwaukee’s first craft brewery since Prohibition. Established by Randal Sprecher in 1985, Sprecher remains a leader in Wisconsin’s craft brewing industry.

Sprecher Brewery, the Sprecher Gift Shop and Indoor Beer Garden are located at 701 W. Glendale Ave, Glendale, WI. The Gift Shop and Indoor Beer Garden are open Monday – Saturday, 11am – 6pm; Sunday, 11am – 5pm. Tours offered daily.

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Press Release <![CDATA[Allagash Brewing Releases Little Brett in 4-Packs]]> http://www.brewbound.com/?p=51313&preview=true 2016-05-18T18:54:13Z 2016-05-18T18:54:13Z

Portland, ME – For the first time in their two decades of brewing, Allagash Brewing Company has released a wild beer fermented with Brettanomyces yeast in a 4-pack of 12oz bottles.

“We love the citrusy, fruity notes of hoppy beers, and we love beers fermented with wild yeasts like Brettanomyces,” said brewmaster Jason Perkins. “When we piloted the dry-hopped, wild-fermented Little Brett, it quickly became one of our employee favorites. Now we’re excited to share it in a bottle for the first time.”

Little Brett is both hopped and dry-hopped with 100% Mosaic hops and is completely fermented in stainless with the Allagash house strain of Brettanomyces yeast.

“The flavor characteristics that come out, like pineapple and mango, highlight a few of the wonderful aspects of our house Brettanomyces yeast strain,” said brewer Evan Culver.

This beer originated several years ago as part of the Allagash Brewing Company pilot program, which enables any employee in any department to propose an idea for a new beer and have the opportunity to brew selected ideas on a 10 gallon pilot system.

“Having this beer start out on our small pilot system and making its way up into the big 75 barrel brewhouse has been a feeling that I can’t possibly explain,” said Culver.

Little Brett begins shipping to the entire Allagash Brewing Company distribution footprint May 16.

About Little Brett

  • Availability: Shipping one time only in May 2016
  • Package Size: 12oz 4 Pack, 1/6 BBL kegs
  • ABV: 4.8%
  • Grains: Allagash 2-Row Blend
  • Hops: Mosaic
  • Yeast: House Brettanomyces
  • Tasting notes: Little Brett is a hazy, straw-colored beer featuring an aroma bursting with pineapple and notes of bread crust. Pineapple continues through the flavor along with fresh grass and mango notes. A mild tartness in the finish is nicely balanced with bright hop notes.

About Allagash Brewing Company

Allagash was founded by Rob Tod in 1995, and has grown from a one-man operation into one of the Top 50 Craft Breweries in U.S. (by sales volume) and a spot on Maine’s Best Places to Work list for three years running. Allagash brews Belgian inspired beers and is best known for its flagship beer, Allagash White. Allagash has won many national and international awards in its 20 years, and is viewed as a leader of innovative brewing techniques in the craft beer world. Environmental and social responsibility is a core value at Allagash, and they are constantly working to lessen the environmental impact of their operations. Allagash distributes beer in 17 states and DC.

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