Craft beer industry news, events, and jobs.2016-02-08T23:34:18Z Chris Furnari <![CDATA[Rhinegeist Brewery Triples Production in 2015]]> 2016-02-08T22:26:26Z 2016-02-08T22:24:06Z

Want to know why the “long tail” of craft is growing faster than 350 percent, according to research firm IRI Worldwide? Look no further than Cincinnati’s Rhinegeist brewery, which tripled production to more than 31,000 barrels in just its second full year of business.

Rhinegeist, which only sells its beer in Ohio and Kentucky, is one of a growing number of well-capitalized and entrepreneurial-minded craft startups outpacing category growth by brewing dozens of different styles and overinvesting in sales personnel.

In a conversation with Brewbound, co-founder Bryant Goulding, who served in sales management roles for Golden Road Brewing and Dogfish Head before leaving to start Rhinegeist with business partner Bob Bonder in 2012, described his company’s growth in 2015 as “heroic.”

“We were loosely pushing for 30,000 barrels,” he said. “We learned a lot about how quickly we can grow.”

The company, now 120 employees strong, also self-distributed about 25,000 barrels in the Cincinnati, Dayton and Columbus markets, Goulding said — Rhinegeist now maintains a fleet of 12 sprinter vans, a box truck and a 54-foot-long trailer.

“Self-distribution has continued to be a foundational element in our growth,” Goulding wrote in an email. “We love the symbiosis and communication between sales and distribution teams.”

The remainder of Rhinegeist’s sales — which now includes the Cidergeist line of hard apple ciders, launched in October — were concentrated across the Ohio River, in Kentucky. Rhinegeist had been self-distributing in that market through its Riverghost Distributing subsidiary for about eight months until a change in Kentucky law forced the company to sell its brand rights to Heidelberg Distributing last June.

Heidelberg, which also competes against Rhinegeist via its wholesale operations in Ohio, helped more than double sales to 100,000 case-equivalents. Rhinegeist had only sold about 30,000 CE’s in the market when Heidelberg took over distribution in July.

“They doubled down, built an impressive craft team and hit the ground running with the brand,” Goulding told Brewbound.

In April, the company upgraded its facility and installed a new 60-barrel BrauKon brewhouse. It also added a number of 240 barrel fermentation tanks throughout the year, which theoretically gives Rhinegeist the ability to scale production to 80,000 barrels overnight, though Goulding doesn’t expect expansion to move that quickly in 2016.

“We aren’t in a hurry to get there,” he said. “Having some additional space means we can experiment with lagers right now, but come May all 13 tanks will be full.”

Goulding is “modestly” forecasting 50 percent growth in 2016, he said.

As the company works toward 80,000 barrels, it’s also expanding the availability of the Cidergeist brand to Boston and New York City. Rhinegeist tapped Massachusetts Beverage Alliance for distribution throughout the state and is still in the process of interviewing wholesalers in New York, Goulding said.

And the decision to lead with cider, instead of beer, in those two markets was a deliberate one, added Goulding.

As Rhinegeist expands throughout Ohio, he doesn’t want to risk shorting wholesalers of product because the company has already committed to deliveries on the East Coast. He’s also using the cider brand, which is easier to scale up should things take off, as somewhat of a loss leader — investing in four new sales managers and a sales director to “test” the company’s sales techniques.

“In going to some of the toughest markets, I think we will learn a lot about how hard it can be to sell,” he said. “It takes a considerable effort to build relationships with key tastemakers and retailers. We can put a sales team out there, build awareness with cider and then when we come with beer, we are poised to build a much better story and win people over.”

Rhinegeist By The Numbers:

  • 80,000 barrels — Production capacity
  • 31, 470 barrels (incl. cider) — 2015 Production Volume
  • 25,000 barrels — Self-distributed barrels
  • 40 percent — Truth IPA’s percentage of total business
  • 76 — Number of beers made in 2015
  • 1 — GABF silver medal for Ink Imperial Stout aged in sherry barrels.
Press Release <![CDATA[SweetWater Releases Hash Session IPA]]> 2016-02-08T18:39:05Z 2016-02-08T18:39:05Z

ATLANTA – SweetWater Brewing Co. releases a brand new spring seasonal, Hash Session IPA, hitting shelves beginning February 8.   This marks the brewery’s third release using hop hash, and their first session IPA.   SweetWater is one of the only breweries in the nation using hop hash, the concentrated resin that’s left after hops are run through the pelletizer.

“We’ve wanted to brew a session IPA for a long time, and access to hop hash finally allowed us to deliver one in true SweetWater style,” says Nick Nock, head brewer.

The star of the show here is the Amarillo hop hash – the brewers kept the malt bill light to allow the concentrated hop flavor to shine through, differentiating it from other session IPAs.  Pungent with floral, tropical citrus fruit flavors; the hop hash gives it that one of a kind chewy, gooey, resiny mouthfeel.  As the chaser, SweetWater gave it a hefty dry hop to enhance the potent aromas.  Ahtanum gives it orange and grapefruit tones, Crystal for a little kick of spiciness, and El Dorado bringing some pear and watermelon characteristics.

The ABV at 4.2% makes it a highly drinkable, refreshing brew, perfect for springtime.

About Hash Session IPA:

  • Malts: Maris Otter, Pilsner, Wheat, Midnight Wheat
  • Hops: Bravo, Amarillo Hash
  • ABV: 4.2%
  • IBUs: 55

Available in 6-pack bottles, plus bottles and cans in the spring SweetWater Tackle Box; distribution begins on February 8 to all 18 states (and DC) where SweetWater is sold.

About SweetWater Brewing Company:

SweetWater Brewing Company is an Atlanta-based craft brewery living by the motto “Don’t Float the Mainstream!” The award-winning lineup of year-round brews includes SweetWater 420, IPA, Take Two Pils, Hop Hash, Blue, and Georgia Brown. SweetWater also features a Catch and Release series of seasonal beers, an experimental, one-time-only Dank Tank series, and progressive, barrel-aged styles in the Cork & Cage series.  SweetWater Brewery – located at 195 Ottley Drive in Atlanta – is open for tours every Wednesday, Thursday and Friday from 5:30 – 7:30 p.m. as well as Saturdays and Sundays from 2:30 – 4:30 p.m.

Press Release <![CDATA[Bluewater Brewing Opens Doors in Alabama]]> 2016-02-08T18:33:08Z 2016-02-08T18:33:08Z

Florence, AL – Bluewater Brewing Company is the newest craft brewery to open its doors in Alabama. The brewery is located in Florence, Alabama and begins distribution this week. Bluewater has partnered with Alabama’s premier craft distributor, AlaBev, to ensure its product is served to prime locations in Florence and north Alabama.

“There is always a high level of anticipation and excitement when a new brewery opens,” stated Harry Kampakis, owner of AlaBev. “Alabama has become a haven for craft breweries and we are glad to see the market continue to expand throughout the state. Bluewater Brewing Company is a testament to the caliber of craft beers being brewed right here in Alabama.”

Arron Hannah and Patricia Wilkens founded the brewery with the goal of bringing quality craft beer to Florence and north Alabama. Hannah and Wilkens have a passion for craft beer they hope to share with their community. The newly released brew from Bluewater is a 6.2 percent ABV medium bodied American Brown Ale with notes of chocolate and caramel. The beer is hopped with Willamette hops that are prevalent, but not overbearing.

The first batch of draft beer from Bluewater is now available. It can be found in Florence at Southern Package, Doozie, Wildwood Tavern and The Pie Factory.

About AlaBev:

AlaBev was founded in 1907 in Birmingham, Ala. AlaBev currently distributes to the areas surrounding Birmingham, Huntsville and Montgomery. They distribute domestic beer, domestic craft and specialty beer, imported beer, organic beer, draught beer, flavored malt beverages and coolers, cider, wine, alcohol free beverages and specialty foods. AlaBev is currently the largest distributor of domestic craft and specialty beer within Alabama.

Press Release <![CDATA[Huss Brewing Expands Canned Line Up]]> 2016-02-08T23:34:18Z 2016-02-08T18:17:52Z

Tempe, AZ – Huss Brewing Co. has announced that draft favorites Koffee Kölsch and The Husstler Milk Stout will now be available in six-packs! The 12-ounce cans will hit retail shelves for year-round statewide distribution starting next week.  In addition, Huss Brewing will debut these cans to the public at the annual Strong Beer Festival on Saturday, Feb.13, at Steele Indian School Park.

The addition of the two canned beers will expand brewing operations substantially. Huss Brewing is now one of the fastest growing production breweries in Arizona after opening its doors only two-and-a-half years ago.         

The Koffee Kölsch started as an experiment, but the overwhelming local popularity of this sessionable beer, which is 4.75% alcohol by volume, kept its production in demand, and prompted Huss Brewing to add it to the production line         

The Koffee Kölsch is brewed like Huss Brewing’s Scottsdale Blonde, which is a German-style ale, light in color and smooth on the palate. Then hazelnut and caramel cream whole-roasted coffee beans are added to the kölsch after fermentation, cold steeping in the beer.  The result is a coffee-forward ale, approachable for any beer drinker, and perfect for coffee lovers alike. It has an amazing bouquet with notes of hazelnut, caramel, vanilla, and java, with a deceptively light blonde color for such a bold aroma and rich coffee flavor.         

The Husstler Milk Stout was added as a core beer, after it won bronze at the, 2015 Great American Beer Fest, in the sweet stout category amongst 75-other entries nationwide.  The smooth, creamy, full-bodied stout has a mildly sweet flavor, with rich, chocolate, roasty notes creating a well-balanced, go-to stout at 5% alcohol by volume.         

“We’re very excited to share the great new beers with our fans,” said Jeff Huss, owner and Brewmaster.  “Both of these beers are in great demand on draft, and now people can find them in six-packs!”

About Huss Brewing Company:

Husband-and-wife, Jeff and Leah Huss, have over 20 years of combined experience in the brewing industry.  Jeff was head brewer for BJ’s Brewing in Chandler, Ariz., for seven years and attended the, Siebel Institute in Chicago, then, the Doemens Academy in Munich, Germany.  Leah co-owned and operated Papago Brewing in Scottsdale, Ariz., for 14 years, helping pioneer the craft beer community and growth in Arizona.  Their combined love and passion for craft beer inspired them to chase their dreams of owning a local, family-owned and operated brewery with Jeff acting as head-brewer, and Leah running business and marketing operations. In 2016 Huss brought on Arizona craft beer veteran, Chip Mulala, heading up sales and distribution throughout Arizona.  Huss Brewing Co. opened its doors in South Tempe in August 2013, with a 30-barrel system, a small tasting room with 20 taps, and room for growth.  Since then, they doubled brewing production capacity as one of the fastest growing breweries in the state. Their fresh, quality, beers are canned on site weekly including their brands: Scottsdale Blonde Kölsch, Magic in the Ivy Pale Ale, That’ll Do IPA, Koffee Kölsch, and The Husstler Milk Stout.

Press Release <![CDATA[Epic Brewing Introduces Son of a Baptist Series, Coffee Partners]]> 2016-02-08T23:31:47Z 2016-02-08T16:17:04Z

Salt Lake City, UT – When we’re crafting a beer hops are not just hops and coffee is not just coffee. We source our ingredients from all over the world; we meet the farmers and maltsters and constantly seek out innovation and quality. In our latest project “Son of a Baptist” we’ve partnered with 10 exceptional coffee roasters from across the nation to create a beer that showcases just how unique and special coffee beans really are.

Son of a Baptist is an 8% ABV imperial stout. It is not barrel aged like its father, Big Bad Baptist; instead its flavor profile was designed to highlight the complex and often unique flavors of small batch coffees. Instead of sourcing a coffee that would play well in a beer we sought out creative and innovative roasters, then asked them which beans they’re passionate about.

Each resulting release of Son of a Baptist is widely different depending on the coffee selected. Some are fruity and sweet with notes of jam and chocolate, others are rich and earthy with a big roasted finish. Each limited release is numbered and stamped. The corresponding details and tasting notes can be found on our website. Each release will return to the Roaster’s home market where the beer and the coffee can be sampled side by side.

“Son of a Baptist shares some similarity to Big Bad Baptist but its purpose it very different. Son of a Baptist was built from the ground up to showcase coffee. By simplifying the malt bill and removing the complexity that barrel aging adds we were able to let the beans shine through,” explains brew master Kevin Crompton. “Initially we were looking for coffees similar to those we’ve used in Big Bad Baptist but the recent trend toward lighter roasted beans with wonderful berry and tobacco notes inspired us to seek out artisanal coffee roasters.”

Son of a Baptist will only be available on draft this spring with plans to introduce 12oz cans in late 2016. Below is a list of coffee roasters and markets for the initial draft release.

Stauf’s Coffee Roasters – Columbus, Ohio

Stauf’s is a micro-roaster in Columbus, Ohio that is passionate about the entire process of achieving the finest cup of coffee – from acquiring the highest quality arabica beans, to roasting exclusively on gas-fired coffee roasters. Through a combination of art and science we roast each specific bean to its most desirable flavor characteristic.

Novo Coffee – Denver, Colorado 

Founded in 2002 by Jake, Herb, and Joseph Brodsky, Novo Coffee states on their website: “Coffee is commonplace, yet a truly great cup reveals a complex process.” And that complex process shines at Novo where they roast green coffee beans in beautiful vintage Vittoria machines, and offer some of the most distinctive coffees available in today’s marketplace.

Rowster Coffee – Grand Rapids, Michigan

Rowster Coffee believes that coffee is, by its very nature, a communal beverage, and every cup overflows with relationships from where it is grown to where it is shared.

Red e Café – Portland, Oregon

Founded by Mindy Farley and Keith Miller, Red e Café features nuanced roasts that highlight complexity. We fell in love with some of his lesser known African coffees – especially the Rwandan Buremera picked for our Oregon batch.

Cultivar Coffee – Dallas, Texas

Cultivar Coffee Roasters was founded by Jonathan Meadows and Nathan Shelton in 2009. Cultivar is firm in their commitment to socioeconomic responsibility, obsessed with process and quality and committed to sourcing only the best coffee they can get their hands on.

Caffe Ibis – Logan, Utah

Caffe Ibis is a family owned and operated award winning “Green Business” and artisan custom coffee roasting house founded in 1976 by Randy Wirth and Sally Sears. They focus on specialty grade, mountain grown and mountain roasted certified organic, fair trade and shade grown coffee.

Conduit Coffee – Seattle, Washington

Conduit: a pathway towards better coffee. Our coffee is ethically and sustainably sourced, roasted kindly, and delivered locally by bicycle.

EVP Coffee – Madison, Wisconsin

EVP is short for ‘Etes-vous prets?’ which is French, and means “Are you ready?” EVP is committed to social responsibility first and foremost, “Our intention since we opened has been to serve all people beautifully, and in the spirit of kindness and love and to serve our community with honesty and accountability.” They roast their beans using a Sivetz Fluid Bed Roaster, which uses fresh hot air to roast coffee rather than a heated surface used by traditional barrel roasters.

Snake River Roasting Company – Jackson, Wyoming

Snake River Roasting Co. is committed to using certified organic coffees from some of the finest coffee producers in the world. They roast in the Northern Italian style in small batches, to bring forth each bean’s natural flavor complexity, which has resulted in national recognition for their coffees.

Misha’s Coffee – Alexandria, Virginia

Some things deserve time, care, and attention to detail. At Misha’s, we think coffee is one of those things. Our beans are hand-picked, hand-roasted in small batches every day, by a master (and mistress) roaster. All those steps really do make the best coffee you’ll ever have. That’s not hyperbole – it’s true.

About Epic Brewing Company:

Epic Brewing Company, LLC was opened in May of 2010 in Salt Lake City and expanded to Colorado in 2013. Epic is known for its passion for style and currently offers over 40 distinctly different bees. Epic is distributed in the following states: Arizona, California, Colorado, Idaho, Indiana, Kansas, Michigan, Minnesota, Montana, North Carolina, New Jersey, Nevada, Ohio, Oregon, Texas, Utah, Virginia & Washington D.C., Wisconsin, Wyoming.

Press Release <![CDATA[Hopsy Partners with Caviar to Offer On-Demand Craft Beer Delivery]]> 2016-02-08T15:46:25Z 2016-02-08T15:46:25Z

Albany, Calif. — Hopsy, the recently launched online marketplace for local craft beer, today announced a partnership with Caviar, an easy way to order from popular local restaurants, to offer on-demand delivery of fresh draft beer from a list of local microbreweries. Beginning today, residents of the East Bay can get growlers of local craft beer delivered to their doorsteps in as little as 30 minutes.

“Until now, we’ve offered next-day delivery three days a week. The partnership with Caviar allows us to go a step further in our customer service by offering on-demand delivery 7 days a week,” said Sebastien Tron, Hopsy’s co-founder and CEO. “This is huge for both our customers and our partner breweries, as we bring together the highest level of quality and freshness and the highest convenience possible.”

The number of breweries across the country reached an all-time high of 4,144 in November. The San Francisco Bay Area alone counts more than 160 breweries. However, only a fraction of these local microbreweries are distributed in retail, where shelf space is dominated by the big beer companies, and where beer can be stored for weeks or months before it is consumed. The result is most of us end up sacrificing quality and freshness for convenience. “Hopsy has created an alternative distribution system where customers can order fresh draft beer from local breweries in small 32oz growlettes,” Tron says. “The partnership with Caviar allows us to completely eliminate the tension between quality, freshness and convenience.”

The on-demand delivery is currently limited to the East Bay, but there are plans to expand quickly in San Francisco and in other major urban areas.


Hopsy is the first local craft beer marketplace and beer delivery service connecting local breweries with beer lovers. Hopsy’s technology enables brewers to have fresh draft beer delivered to local customers while providing beer lovers unprecedented access to local beer when they want and where they want.

Launched in January 2016, Hopsy is currently serving the East Bay, with plans to quickly expand in all major craft beer markets.

Press Release <![CDATA[WeCan Brewing Systems Announces Next Generation of Automatic Tri-Keg Washers]]> 2016-02-08T15:23:10Z 2016-02-08T15:23:10Z

Bend, Ore. — Building on its leadership in engineered craft-brewing sys- tems, WeCan Brewing Systems, LLC introduces its newest breakthrough technology in the Semi- Automatic Tri-Keg Washer System. Improved automation technology, powerful new components and rugged, ergonomic fill nozzles highlight some of the enhanced features of the new Tri-Keg Washer System. The system is suitable for most craft brewers keg washing needs at a reasonable cost.

In contrast to current manual keg washers, that deliver more work than the body needs, the Tri- Keg Washer provide a measured amount of cleaning solution to wash the kegs to a sanitary plus. It also provides a dramatic increase in labor time saving. This means fewer headaches, less fa- tigue and cleaner kegs.

The Semi-Automatic Tri-Keg Washer System, with the patented digital electronic control system, enables the keg washing operator to cycle kegs with safety and comfort. Different from the “standard” wash systems, the Semi-Automatic Tri-Keg Washer System wastes no solutions dur- ing the wash cycle. The average user will enjoy a conservative increase of 4-6 times compared to the manual systems. The system operates on 208 – 220 volts, three phase at 15 amps.

Easy to use, the Tri-Keg reduces keg washing work to nil. There are no indicators to watch or valves to manually adjust. The new, rugged, easy-to-use switch cycles the Tri-Keg Washer through the various modes that automatically deliver the required cleaning solutions for various keg sizes.

No matter what type of kegs that require impeccable cleaning, the WeCan Semi-Automatic Tri- Keg Washer System has the technology to make your keg cleaning a complete success.

The WeCan Semi-Automatic Tri-Keg Washer System can be ordered, with quick delivery, from WeCan Brewing Systems, LLC. To order, contact WeCan Brewing Systems, LLC at 940-368-7971 or E-mail: Information and links on the comprehensive line of craft-brewing equipment and systems can be found at www.WeCan.Beer.

Press Release <![CDATA[Cask Unveils New ACS X2 Canning Line]]> 2016-02-08T14:31:48Z 2016-02-08T14:31:48Z

Calgary, Alberta, Canada – Cask Brewing Systems — the company that invented micro-canning equipment for craft brewers — is offering a new canning line that doubles the speed of its fastest machine.

Cask’s ACS X2 (Automatic Canning System X2) has ten CO2 pre-purge heads, ten fill heads, and two can seamers. That is twice the pre-purge, filling and seaming features of Cask’s ACS machine, which has been a hit with micro-canners since its debut in 2005.

The new machine fills and seams 75+ cans/minute and 190+ cases/hour and requires just two operators.

“Our customers around the world,” says Cask founder Peter Love, “are experiencing huge demand for their canned craft beer and it’s creating production pressures for them. Many of them are faced with outgrowing our machines and having to make a four- or five-fold leap in price — and a giant leap in size — to buy the next level of canning gear.”

“We created this faster, more-advanced machine,” Love says, “to help our customers keep up with their growth in a fashion that saves them significant money and space. Our focus has always been smaller breweries, the ACS X2 allows us to greatly expand that focus.”

The machine continues Cask’s legendary track record of big performance in a small space, thanks to its 2’ by 11’ footprint of just 22 square feet. The machine also fills cans with an extremely low level of dissolved oxygen (15-20 parts per billion) that protects beer flavor and extends shelf life.

The ACS X2 features a revamped seamer system and an improved operator interface, and can be adapted to various can sizes in just minutes. Other high-performance options for the ACS X2 include an improved automatic pallet dispenser and a can pre-rinse feature.

See video of the ACS X2 in action at Cask’s newly revamped Web site: .

“All of our machines,” Love says, “give small brewers an affordable, small-scale way to package their beer in the best package there is for beer. They allow craft brewers to easily adopt the super-portable, infinitely recyclable can and its ultimate protection from light and oxygen. Those benefits are hard for brewers to resist.”

Canned craft beer is hard for consumers to resist. The latest information from the Brewers Association shows that 2014 sales of US canned sixpacks were up 97% compared to 14% growth of bottles.

“Canned craft beer is the hottest craft beer package in the US,” Love says, “and it’s now taking off in the other nations where we have customers.”

Cask has provided small-scale brewers with inventive, efficient and affordable brewing and packaging solutions since 1983. In 1999 Cask invented the micro-canning concept with a tabletop machine that seamed one can at a time.

In 2002 Cask made its first sale to a US micro-brewer, Oskar Blues Brewery & Pub in Lyons, Colorado. The first US craft brewer to brew and can its own beer, the tiny brewpub became a fast-growing, cans-only success that grew from 700 barrels/year to nearly 200,000 barrels in 2015.

Cask’s micro-canning effort has dramatically changed the packaging of craft beer around the world. Thanks to Cask and its customers, the once-maligned aluminum can has been transformed into the premium craft beer package of choice for its freshness-keeping, fuel-saving, portability and environmental benefits.

Today Cask’s affordable and small-footprint manual, semi-automated and automated canning systems are used by over 600 small breweries, wineries, cider makers and drinks manufacturers in over 34 nations around the globe.

Press Release <![CDATA[Founders Brewing Company Announced KBS Week 2016]]> 2016-02-05T22:55:37Z 2016-02-05T22:55:37Z

Grand Rapids, Mich. – Founders Brewing Co. is happy to announce the third annual KBS Week, in honor of the release of Kentucky Breakfast Stout (KBS) this year. The beer will be available starting March 14 in Michigan and April 1 across the remainder of the brewery’s distribution footprint, but visitors and residents of Grand Rapids will be able to enjoy it March 7- March 12.

KBS is an imperial stout brewed with massive amounts of coffee and chocolate and then aged in oak bourbon barrels for a year in the caves beneath Grand Rapids. It is consistently ranked as one of the highest rated beers in the world, according to ratebeer.

KBS Week began in response to the overwhelming notoriety KBS has developed over the years and a desire to share that with the West Michigan beer-loving community on a broader scale. This year will mark the 3rd annual KBS Week and fifteen Founders-supporting bars and restaurants in the Grand Rapids area will each tap a keg of KBS on a day and time of their choosing between March 7 and 11. KBS Week will culminate with the Founders taproom release party, where KBS will be poured all day on Saturday, March 12.

“Mike and I look forward to this week every year,” said co-Founder and President Dave Engbers, “It is fantastic working with our wholesalers and retail partners to create a community-centric week centered around the release of KBS. We are so grateful to our West Michigan community for the support throughout the years and it makes sharing KBS with all of them that much more special.”

Bottles of KBS available for pickup in the Founders taproom will be released using a pre-ticketed reservation process on Eventbrite. Bottles can be reserved beginning on Saturday, February 13, at 11am EST, and they will be available for pickup March 8-12. All ticket proceeds will go toward Grand Rapids Whitewater.

A handful of area hotels will be offering KBS week packages—including discounted room rates, limited edition gear in rooms and more—with information available on the Experience Grand Rapids website.

KBS will be available throughout Michigan on Monday, March 14 and throughout the rest of the Founders’ distribution footprint on April 1.

For full KBS Week details, head to

About Founders Brewing Co.

Established in 1997 by two craft beer enthusiasts—Dave Engbers and Mike Stevens—with day jobs and a dream, Founders Brewing Co. brews complex, in-your-face ales, with huge aromatics and tons of flavor. Founders ranks among the top 20 largest craft breweries in the U.S. and is one of the fastest growing. The brewery has received numerous awards from the World Beer Cup and the Great American Beer Festival and RateBeer and BeerAdvocate users often rate its beers among the best in the world. Located in downtown Grand Rapids, Michigan, Founders is a proud member of the Michigan Brewers Guild. For more information, visit or follow Founders on Twitter, Facebook, Instagram and YouTube.

Press Release <![CDATA[Full Sail Brewing Releases Bourbon Barrel Aged Wheatwine Ale]]> 2016-02-05T22:49:10Z 2016-02-05T22:49:10Z

Hood River, Ore. – “Cold turkey” takes on a whole new meaning with Full Sail’s latest beer from its Brewmaster Reserve Series – Bourbon Barrel Aged Wheatwine Ale, available now.

“Originally released in 2014 to celebrate our 27th anniversary, Wheatwine is brewed in the Barleywine style, yet contains no barley malt,” says Full Sail Executive Brewmaster Jamie Emmerson. “We reserved a portion of this special brew, racked it into Wild Turkey Bourbon barrels, and let it rest for a year in our cellar,” adds Full Sail Brewmaster Jim Kelter. “Barrel aging rounds out this big beer.”

Wheatwine is brewed with wheat and caramelized wheat malts and hopped with a blend of English and Northwest hops. Complex aromas of apricot, spice, and citrus lead to a smooth palate, blended with notes of caramel, marmalade, and green hop overtones. It pours a rich honey hue and opens up with complex aromas of barrel oak, vanilla and apricot. The spicy hop character has mellowed to accentuate flavors of vanilla, marmalade and dates. It finishes with a remarkable smoothness and a creamy mouthfeel.

“Don’t buy it, it’ll leave more for us!” jokes Emmerson. The brewmasters at Full Sail are confident that Bourbon Barrel Aged Wheatwine Ale has been worth the wait.

What’s even better than Wheatwine Ale aged in Bourbon barrels? Wheatwine Ale aged in Bourbon barrels served alongside Moonstruck chocolate. On Saturday, February 13th, in conjunction with the Oregon Brewers Guild’s annual Zwickelmania Brewery Open House, the Full Sail Brewery will be pairing Bourbon Barrel Aged Wheatwine with Moonstruck Dark Chocolate Tumbled Beerberries. Guided brewery tours (at 11am, 12, 1, 2, 3 and 4pm) and tastings on the tour are free, and each tour participant will receive a complimentary glass. For a complete listing of Zwickelmania events throughout the state, visit

Full Sail’s Brewmaster Reserve series allows the brewmasters to put their creativity, innovation and passion into small, limited-release beers. These craft brews highlight the direct connection with Full Sail’s farmers, celebrate the art of barrel aging, and explore the effects of time. Over the years, Full Sail’s Brewmaster Reserve series has earned 18 gold medals. Brewmaster Reserve Bourbon Barrel Aged Wheatwine Ale is available in limited release in 22 oz. bottles and draft. 12% ABV, 42 IBUs.

About Full Sail Brewing Company

Perched on a bluff in Hood River, Oregon, overlooking the mighty Columbia River’s epic wind and kite surfing and the snow-capped volcanic peaks of Mt. Hood, Full Sail is a true craft-brewing pioneer. Since 1987, Full Sail has been pouring pure Mt. Hood water, local ingredients and responsible processes into each and every pint. Full Sail’s brews and sustainable practices have garnered more than 300 national and international awards, including 150 gold medals and Beverage World’s “Craft Brewer of the Year” distinction. From Full Sail Amber and IPA to Session Lager and bourbon barrel-aged beers, Full Sail consistently strives to brew complex, balanced and ridiculously tasty beers. Learn more at

Press Release <![CDATA[Flatbed Cider Begins Distribution to Oregon and Washington]]> 2016-02-05T22:30:49Z 2016-02-05T21:57:01Z

Milton-Freewater, ORLaunched in January, Flatbed Cider Co. offers consumers an all-new craft cider made from the apples that made the Northwest famous around the world. The company’s two offerings, a Crisp Apple Cider and a Pear Cider are now available at restaurants and retailers throughout Washington State and Oregon.

While various hard ciders have been produced in the U.S. since the repeal of prohibition, the Northwest has recently become the epicenter of a craft cider revolution. Since 2012, cider’s popularity has grown more than 60 percent each year, with the strongest growth happening in Washington State and Oregon1. Flatbed ferments its hard ciders from local, whole-pressed apples—rather than the apple juice concentrate used by many brands—and limits the time from branch to bottle to minimize oxidation and maximize Flatbed’s bright, rustic apple character.

Flatbed’s Crisp Apple Cider has a drier taste profile than most widely-available ciders in the U.S. Flatbed Crisp Apple Cider is all-natural, with no added sugar or artificial ingredients and is naturally gluten-free. Jonagold apples picked at their peak deliver the balance and acidity behind Flatbed’s exceptionally bright taste while Red Delicious apples provide tannin structure. Golden Delicious apples add a rustic apple character with a twist of subtle sweetness. And, heirloom varietals like Newtown Pippins and Gravensteins—which are hand-selected from batch-to-batch—add bucolic Northwest charm to the blend. Thanks to its bright acidity and drier flavor profile, Flatbed’s Crisp Apple Cider pairs with nearly anything that comes from the sea, farm or food cart. The Crisp Apple Cider is currently available in a 6-pack of 12-ounce bottles with an SRP of $10.99.

Flatbed’s Pear Cider features Northwest-grown Bartlett pears for a burst of crisp, sparkling refreshment with a clean finish. Naturally sweeter than its Crisp Apple cousin (but not too sweet), Flatbed Pear Cider is the perfect choice for taming spicy foods and classing up a donut. The Pear Cider is currently available in a 6-pack of 12-ounce bottles with an SRP of $10.99.

The brand’s craft approach creates a unique, uncommonly balanced cider style. Flatbed uses Champagne yeast, which allows the fruit to shine and delivers a clean finish. The brand’s taglines, “Northwest of Normal” and “Flannel Up and Enjoy,” pay homage to the Northwest’s tenacious spirit and plucky independence.

Flatbed Cider is distributed throughout Washington and Oregon by Ste. Michelle Wine Estates.

About Flatbed Cider:

The Northwest stokes our passion to create exceptional ciders. And, since the best apples in America, arguably the world, come from the Northwest, it makes sense that it carries our local stamp. Flatbed Ciders are made with local apples picked at their peak and pressed into a mixture that’s equal parts crisp and refreshing. A cider that’s truly Northwest of normal. No artificial ingredients, no sugar added, no shenanigans. Flannel up and enjoy!

Press Release <![CDATA[Victory Celebrates 20 Years with Anniversary XX Imperial Pilsner]]> 2016-02-05T21:45:26Z 2016-02-05T21:45:26Z

Downingtown, PAVictory Brewing Company, is ringing in its 20th year with the launch of Anniversary XX Imperial Pilsner, a deliciously drinkable beer that’s culturally inspired. Victory invites craft beer fans to join in the milestone celebration while enjoying the very best of German hops in one memorable concoction.

Fans love what’s inside and outside of Victory beer bottles. The anniversary label features a striking “XX” as its focal point so consumers know; Victory beer has been bold for 20 years and counting. Rich green and yellow imagery reflect the coming together of old-world Europe and new-era America to produce a brew that’s as full bodied with herbal hop notes, as it is deep malts. Craft-beer collectors will relish this unique packaging that embodies the past, present and future of Victory.

Anniversary XX Imperial Pilsner makes its debut mid-February and is available through April in a 750 ml bottle. Retailing at approximately $9.99, this intense, yet soothing brew demonstrates the full character of the German noble hops which balances this substantial beer of 8.0% ABV. Pilsner malts band together with Tettnang, Spalt and Mittelfrueh hops to create a unique Imperial Pilsner style, which holds true to Victory’s renowned approach to craft brewing. For two decades, the brewery has tapped into its founders’ roots in European brewing and this anniversary batch is no different.

Once poured, the pilsner’s color gradates from straw to golden yellow and tops off with thick white foam. Slight herbal tea, hay and floral notes dominate the carefully cultivated aromas while delivering a rich earthiness. As for taste, the subtle spiciness of hops meld with the warm flavors of German barley malts. Light citrus flavors cap off this bold combination for a revolutionary experience that’s perfectly drinkable.

Long before the anniversary celebration began, Victory had perfected their pilsner recipe. Most notably in Prima Pils, a brewery favorite, and strong, established brand with a loyal following of fans enamored by the compositions of malt and hops.

“Since Prima Pils has been one of our longest standing brands, it only makes sense that we debut this Imperial Pilsner in celebration of our 20th Anniversary,” said Victory’s President and Brewmaster, Bill Covaleski. “After twenty years of brewing, we’re proud to deliver Anniversary XX to craft beer fans as we look ahead to innovate on tradition for the next 20 years.”

About Victory Brewing Company:

Victory Brewing Company is a craft brewery headquartered in Downingtown, PA. Founded by childhood friends, Bill Covaleski and Ron Barchet, Victory officially opened its doors in February of 1996. Victory’s second state of the art brewery opened in February of 2014 in Parkesburg, PA to serve fans of fully flavored beers in 37 states with innovative beers melding European ingredients and technology with American creativity. In addition to the original Downingtown brewpub, Victory’s second brewpub is in Kennett Square, while Parkesburg recently launched self-guided tours and the third brewpub.

Press Release <![CDATA[Heavy Seas Introduces Plank IV Belgian Style Ale]]> 2016-02-05T21:36:56Z 2016-02-05T21:36:56Z

Baltimore, MD – The “Uncharted Waters” Series by Heavy Seas Beer will soon welcome its newest addition, Plank IV. As the fourth offering of the Plank Series, this limited release will be available from March to April in all 18 states where Heavy Seas Beer is distributed.

In 2011, the Plank project began. In brief, the goal was to influence the flavor profile of beer using woods that have rarely, if ever, been used in aging beer before. Plank I was an “olde style” English Ale aged on kilned Poplar wood planks. Plank II in 2012 was a German style Doppelbock aged on a combination of Poplar and Eucalyptus wood. Plank III in 2014 was a Belgian Tripel aged on Jamaiican Allspice wood.

“A deep garnet hued brew with rich caramel malt flavors dominate the nose and pallet. Fruity esters of plum, raisin, and dates abound,” says Christopher Leonard, Heavy Seas Brewmaster and Operations Manager.  “A hint of roasty chocolate compliments the evident alcohol while vanilla, almond, clove, and tannic notes from the diverse wood treatment contribute a mysterious complexity. This iteration of the Plank series is aged on “planks” of retified Poplar, retified Cherry, Jamaican Allspice, and Cuban Cedar.”

About Plank IV:

  • Style: Belgian-style ale aged on four exotic woods
  • ABV: 11.25%
  • IBU: 22
  • Hops: Perle, Hallertau Mittlefrue
  • Malts: 2-row, Munich, Caramel Munich 60, Caramel Munich 80, Caramel Munich 120, Chocolate
  • Additions: Dark Candi Sugar, Cane Sugar
Press Release <![CDATA[Creature Comforts Announces New Executive Hires]]> 2016-02-08T17:09:27Z 2016-02-05T21:18:51Z

From left: Jeremy Lum, Seth Herman and Dan Herron From left: Jeremy Lum, Seth Herman and Dan Herron

Athens, GA – Creature Comforts Brewing Company recently appointed three pivotal team additions to join its ranks as one of the Southeast’s fastest growing craft breweries. The Athens, GA-based brewery attracted veteran talent including Seth Herman, Dan Herron and Jeremy Lum – each to play an essential role in developing the brand’s rising momentum and bring a wealth of industry experience to the company. In less than two years, Creature Comforts has grown from five full-time employees to 20.

“Quality is one of our six guiding pillars, and for us it encompasses three things: our products, our promotions, and our people” said Chris Herron, co-founder and CEO of Creature Comforts Brewing Company. “As we continue to expand and improve our brewing operations, we need truly great and capable people to influence our evolution. I’m confident that Seth, Dan and Jeremy are the type of people – both on a personal and professional level – that will help us deliver on our aspirations, and we are thrilled to have them as a part of our family.”

Seth Herman, Business Development Director:

In his role as Business Development Director at Creature Comforts, Herman leads all field marketing and sales-driven initiatives. Herman, who worked previously with Creature Comforts CEO, Chris Herron, at Diageo for nine years, brings a wealth of experience to this role. Throughout his nearly 20 year career in the beer industry, Herman has honed his leadership experience and industry knowledge in a variety of senior level sales and marketing positions at industry-leading companies in both the import and craft beer trades.

Dan Herron, Controller:

As Controller, Herron manages financial policies and performance management for the brewery. He brings a fresh perspective and a vast array of financial knowledge from nearly a decade in various finance and accounting roles at a Fortune 500 company. Adding Herron to the Creature Comforts family was an organic transition in many ways – not only is Herron an avid homebrewer, he is also the brother of brewery Co-founder and CEO, Chris Herron. Dan relocated his family across the country, from California to Georgia, to help support Creature Comforts in managing the quality of company performance.

Jeremy Lum, Quality Manager:

With quality of product serving as a forethought since the brewery’s inception, Creature Comforts worked diligently to develop a dedicated quality assurance program in less than two years of operation – an early milestone among craft brewing standards. As the Quality Control Manager at Creature Comforts, Lum is responsible for developing processes using analytical, microbiological and physical methods to ensure product consistency, quality and improvement. Having a degree in biotechnology and more than four years of experience as Quality Technician at Dogfish Head Craft Brewery, Lum was chosen as an natural fit to further develop the program set in place by Creature Comforts Brewmaster, Adam Beauchamp.

Nominated as one of the nation’s “Best New Breweries” in 2016 by USA Today, Creature Comforts has tripled its annual brewing capacity to 12,000-barrels per year since opening its doors in April of 2014. In addition to enhancing the leadership team, the brewery also plans to expand operations later this February with the arrival of new laboratory equipment and fermentation vessels to help further improve quality and sustain growing demand.

About Creature Comforts Brewing Company:

Creature Comforts is an Athens, Georgia based brewery offering finely balanced artisanal beers. Since opening its doors in April 2014, Creature Comforts has made an imprint in the craft beer community with its award- winning, year-round and special release beers.


Press Release <![CDATA[New Super Bowl Ad Promotes Low-Calorie Michelob ULTRA]]> 2016-02-05T21:01:35Z 2016-02-05T21:01:35Z NEW YORKMichelob ULTRA, the fastest growing beer brand in the country, will lead Anheuser-Busch’s advertising charge on Super Bowl Sunday by airing “Breathe” in the coveted A1 position following kickoff. To set the tone for the game (and ads) to follow, the 30-second spot by FCB Chicago will bring the energy and dedication of the Michelob ULTRA drinker to life through the vision of acclaimed action film director and fitness enthusiast Antoine Fuqua.

“Breathe” highlights the many ways that Michelob ULTRA drinkers put in the effort to live an active, balanced life, in a disruptive, grittier style that people haven’t seen before in the brand’s previous marketing. The spot also debuts Michelob ULTRA’s new tagline and 2016 brand platform, “Brewed for Those Who Go the Extra Mile,” which conveys the idea that enjoying a beer socially and living an active life don’t need to be mutually exclusive. This is the brand’s first Super Bowl appearance since 2010.

We know that Michelob ULTRA drinkers exercise regularly and still make time to have a social life,” said Edison Yu, Vice President, Michelob ULTRA. “Doing this isn’t easy, especially with so many other demands, so we made ‘Breathe’ to celebrate those who put in this extra effort and choose a beer that they can enjoy without sabotaging their hard work.”

In addition to “Breathe,” Michelob ULTRA and Antoine Fuqua teamed up for another 30-second spot that will air during the Super Bowl only if the game goes into overtime. This additional high-energy spot will also air throughout the first part of 2016 and be part of an integrated marketing campaign rooted in the effort it takes to live an active, balanced life.

“I love the idea of getting into the head of the everyday athlete—the person who wants to do their best and be their best,” said Fuqua. “I tried to capture this person’s perseverance, resilience, focus, and how Michelob ULTRA fits into their everyday life.

Celebrating the active life has been central to Michelob ULTRA since its launch in 2002. This differentiated positioning has accelerated Michelob ULTRA’s growth, making it the fastest growing beer in the industry in 2016.  And with just 95 calories, 2.6 carbohydrates, and an exceptional taste, Michelob ULTRA is the superior light beer that doesn’t undo all the hard work our drinkers put in every day.

“Breath,” by Antoine Fuqua:

Press Release <![CDATA[Peak Organic Release Ginger Saison]]> 2016-02-05T20:47:46Z 2016-02-05T20:47:46Z

Portland, ME –  Hands got dirty for the 2016 release of Ginger Saison, the flagship beer of Peak’s Saison Series. Last fall, the entire company visited Charlie’s Redhouse Farm in Winchendon, Massachusetts to take part in this year’s ginger harvest, alongside farmer Kees Overgaag. With rakes, buckets and brushes in hand, the Peak team dug through rows and rows of the amazingly pungent crop, adding an extra personal touch to this year’s batch of Ginger Saison.

The Ginger Saison is a bright, 4.6% Saison that is bursting with ginger character from the nose through the finish. The zippy aroma leads into spice and sweetness on the front palate, followed by notes of clove and bubblegum imparted from the Saison yeast. As the local organic ginger is added both in the boil and the conditioning tanks, brewer Jon Cadoux was able to impart all the complex flavor from the ginger while still keeping a clean finish.

“Ginger is an ingredient that was just so intriguing for us to use in a beer, largely because it’s rare to find farmers in the Northeast that are growing ginger in large quantities,” said founder/brewer Jon Cadoux. “I think it’s because ginger is a crop that needs so much care and attention in this part of the country that it comes out with such a luscious, robust flavor. It truly brings out all the exotic flavors that you look for in ginger, and the hints of spice and fruit that we’re able to pull out of it are really amazing.”

This unique batch of Peak Organic’s Ginger Saison is available from February 1st through early Spring. It is available in both draft and six-pack bottles.

About Peak Organic Brewing:

Peak is a craft brewing company, dedicated to making delicious beer using local and organic ingredients. We believe that pure ingredients simply taste better. Our mission is to revolutionize the barley, wheat and hop supply chains – stimulating a large increase in sustainable and local growing.  Our organic farmers grow the best ingredients in the world.  It’s our job to showcase their work through delicious beer.

Today, Peak produces 24 varieties, including IPA, Fresh Cut, Summer Session, Simcoe Spring, Hop Harvest Oktoberfest, Winter Session, Hop Noir, Hop Blanc, Pale Ale, The Local Series (NY, MA, NY and ME), Oak Aged Mocha Stout, Nut Brown, Amber, The Maple Collaboration, Espresso Amber, King Crimson Imperial Red, Pomegranate Wheat, Weiss Principal Imperial Hefeweizen, Nitro Stout, White Nitro, Super Fresh, Ginger Saison, Citrus Saison, and Holiday Saison.

Press Release <![CDATA[Flying Fish Releases Exit 18 Baltic Porter]]> 2016-02-05T20:48:19Z 2016-02-05T20:42:22Z

Somerdale, NJ – Today, New Jersey’s most award-winning craft brewer, Flying Fish Brewing Co., introduced the latest in its Exit Series  – Exit 18 Baltic Porter, the first lager-style brewed in its expanded Somerdale facility.

Exit 18 Baltic Porter reflects a truly international style.  Influenced by English Porters and Russian Imperial Stouts, Baltic Porters originate from countries surrounding the Baltic Sea.  This exceptionally complex beer starts with a rich chocolate and toffee nose, an initial sweetness on the tongue that evolves into a satisfying roast with licorice flavors in the finish. Hops are secondary in this beer, providing a bit of bitterness and spiciness that compliments its initial sweetness.

As with all Exit Series brews created by Flying Fish, this beer represents the spirit and cultural influences of the area for which it’s named – Exit 18 of the New Jersey Turnpike, roughly the areas of Secaucus and Carlstadt, also known as the gateway to the George Washington Bridge.  This area has strong ties to the Baltic Region – the large Polish community that immigrated to and remains in the area to this day is evident through the businesses, churches and civic organizations that populate the region.

“The specialty craft beers in the Exit Series are an ode to the state that I love – the state where I was born, raised and educated. They are as diverse and interesting as New Jersey itself.  I hope I capture a little of the tapestry that is New Jersey with each new brew in the series,” says Gene Muller, President and Founder of Flying Fish.

The Exit Series of beers is a multi-year brewing experiment to brew a series of beers as diverse as the great state of New Jersey. The idea originated when Gene Muller was stuck in traffic on – where else? – the New Jersey Turnpike.  These big beers–each beer is 750 ml and packed with flavor– will be unveiled individually; each will celebrate a particular exit of the state-long artery, the New Jersey Turnpike, focusing on a characteristic of the area surrounding the exit for which it is named.  Exit 18 is eleventh in the 750 ml Exit Series.  Some of the more successful releases have reappeared in 12 oz. bottles as seasonal or year-round offerings.

About Flying Fish Brewing Company:

Flying Fish Brewing Company was established in 1995 as the world’s first virtual microbrewery, something novel that drew a lot of attention. Capitalizing on this early notoriety, founder Gene Muller took Flying Fish into brick and mortar, constructing the first microbrewery in South Jersey. While New Jersey once boasted more than 50 breweries, Flying Fish was the first new brewery built in Southern New Jersey in more than half a century.  Business grew, and Flying Fish now produces a range of beers year-round, along with a variety of seasonal specialties. Flying Fish beers are eight-time medal winners at the Great American Beer Festival, the most of any New Jersey brewery.  Success meant expansion, and in 2012, Flying Fish moved from Cherry Hill to its new facility in Somerdale, making it the largest brewery built in the state since prohibition.  The tasting room at Somerdale now offers weekly one-off and barrel aged beers. This facility also boasts many sustainability features to brew the award-winning beer in the most environmentally friendly way possible.  Flying Fish primarily distributes in Delaware, Eastern Pennsylvania, Maryland, New Jersey and Washington D.C. Flying Fish is also known for its ties to the community: each year, the company donates more than $100,000 in goods, services and merchandise to local nonprofit causes.

Chris Furnari <![CDATA[Last Call: Off Color Brewing Adds Retail Shop, Sierra Nevada Unveils Beer Camp Variety Pack]]> 2016-02-05T20:16:21Z 2016-02-05T20:14:50Z Off Color Brewing to Offer Retail, Tours for First Time

Chicago’s Off Color Brewing, known for its whimsical beer labels and unique style offerings, will finally start letting drinkers into the brewery, according to the company’s website.

The three-year old brewery — which has relied on something of a mile-wide and inch-deep distribution philosophy, selling core brands like Troublesome Gose and Apex Predator Farmhouse Ale across 38 states — has never offered public tours or sold beer directly to consumers.

All that will change with the opening of a new 300 sq. ft. bottle shop this month, where core offerings and brewery-only releases will be sold.  Off Color will also begin offering Saturday brewery tours for $10, which includes the cost of a branded tulip glass.

Reached by phone, Off Color Brewing founder John Laffler said the new retail space, which is attached to the brewery at 3925 W. Dickens Ave., will allow the brewery to more effectively manage sales of its specialty releases, in particular.

“If we made 100 cases of something, it wasn’t enough to satisfy every retailer,” he told Brewbound.

Off Color will kick off its special release events next Saturday, selling 750 mL bottles of “Whiskers,” a wild ale brewed in collaboration with Central State Brewing, for $20.

Regular bottle shop hours will begin on Wednesday, Feb. 17 and tours will begin in late February, the company said.

Sierra Nevada Unveils Beer Camp Across America Variety Pack

The Sierra Nevada Beer Camp Across America variety pack will make its return this May, featuring six new beers made in collaboration with 30 different U.S. craft breweries.

“The idea of getting 30 breweries together, and making six unique beers — nothing has been done like this before,” Ryan Sentz, the co-founder of Florida’s Funky Buddha Brewery said in a promotional video for the new pack.

Featured beers in the 2016 pack include:

  •      Sweet Sunny South, a Southern table beer
  •      Moxee-Moron, an imperial session IPA
  •      Family Values, an imperial brown ale with cocoa
  •      West Latitude, a session rye with hibiscus
  •      Pat-Rye-Ot, a “revolutionary” pale ale
  •      Stout of the Union, a robust stout

In conjunction with the release of the new multi-pack, Sierra is also hosting six beer festivals in June, in Tampa, Seattle, Milwaukee, San Francisco, Boston and Los Angeles.

“We recently sent invitation to every single craft brewer in the U.S., encouraging them to come out and pour their beer at one or more festivals,” the company said on its website.

Big Beer’s Latest Advertising Efforts

A string of ads promoting the world’s largest beer brands hit the digital airwaves this week, including Budweiser’s follow-up to last year’s Super Bowl ad, “Brewed the Hard Way.

Anheuser-Busch InBev’s latest commercial effort to claw back share for its declining Budwesier label, “Not Backing Down,” is a slightly less overt attack on craft. Produced by creative agency Anomaly, which also engineered last year’s campaign, “Not Backing Down” does take a couple of easy jabs at small producers, with messages like “not small,” “not a hobby” and “not sipped” flashing across the screen over a trap music beat.

As expected, A-B’s Bud Light brand took a more comedic approach, deploying the likes of Seth Rogan and Amy Schumer for a political-themed Super Bowl campaign that attempts to rally consumer support for the “Bud Light Party.” There are a few cheap jokes too — “just wait till you see our caucus” and, “we’ve got the biggest caucus in the country.”

Meanwhile, for one of its fastest-growing beer brands, Michelob Ultra, A-B created “Breathe,” a commercial aimed at a target demographic of fitness buffs. The 30-second spot features winded athletes lifting weights, shadowboxing, running hills and even performing yoga. It concludes with a simple message: Brewed for those who go the extra mile.

Elsewhere, at MillerCoors, the latest Coors Light ad hopes to appeal more broadly to female consumers. In a note to distributors and obtained by AdAge, CMO David Kroll called his company’s latest spot, “What Your Mountain,” a “dual-gender campaign.” The hope is that it will encourage both men and women to “celebrate the mountains they climb with a cold, refreshing Coors Light.”

All of the ads are included below.

Press Release <![CDATA[Schlafly Beer Announces Special Release Saison]]> 2016-02-05T20:12:19Z 2016-02-05T20:12:19Z

ST. LOUIS — Schlafly Beer knows a beer’s greatest strength can oftentimes be found in its simplicity. The St. Louis-based brewery announces the limited special release of Schlafly Saison, available today. Schlafly fermented this beer with a blend of French and Belgian yeast strains typically used in traditional farmhouse ales. Schlafly produced just 250 cases of Saison for 2016 that will be sent across its distribution area.

“While most saisons are made with one yeast strain, our Saison distinctly features two, which impart varying spicy notes indicative of this Belgo-French farmhouse style,” Schlafly Ambassador Brewer Stephen Hale says. “Balanced with a malt backbone, this beer is simply easy-drinking with a crisp, dry finish.”

At 6% ABV and 20 IBUs, the Schlafly Saison invokes the tradition of Northern France’s farmhouse ales, known for aromas of apricot and allspice. In addition to spicy flavors and aromatic esters courtesy of the French and Belgian yeast strains, the beer features a combination of malts that creates a subtle sweetness and a hazy golden color, while the Lemondrop hop adds to the fruity flavor and aroma. The two yeast strains used add a complexity and balance not found in single-strain beers.

The Schlafly Saison can be purchased on draft or 750-mL bottles at the Bottleworks or Tap Room locations. The bottles ($14 suggested retail) are also available across the brewery’s distribution region. For more on Schlafly Beer’s distribution and products, visit

About Schlafly Beer

Founded in 1991 by Tom Schlafly in St. Louis, Schlafly Beer is the largest locally owned and independent craft brewery in Missouri, proudly offering more than 50 unique styles of craft beer. The celebrated brewing company continues to define craft with a dedication to sourcing the best ingredients, supporting local sustainability and community efforts whenever possible, and delivering a superior beer experience from year-round to limited-edition styles. In 2014, Schlafly Beer’s production of 60,000 barrels of beer took place between its two brewery-restaurants, Schlafly Tap Room (2100 Locust St.) in downtown St. Louis, and Schlafly Bottleworks (7260 Southwest Ave.) located in Maplewood. The Schlafly Tap Room was the first new brewpub to open in Missouri since Prohibition and is housed in a restored wood and brick building on the National Historic Register. Schlafly Bottleworks offers free weekend tours every Friday, Saturday, and Sunday from 12-5 p.m. on the hour, and every half hour on Saturdays. Schlafly Tap Room offers free brewery tours every Sunday. For a full listing of Schlafly Beers and for more information on distribution, visit Find Schlafly Beer on Facebook, Instagram, and Twitter.

Press Release <![CDATA[Good People Brewing Enters New Markets in Florida, Tennessee]]> 2016-02-05T17:52:19Z 2016-02-05T17:52:19Z

Birmingham, AL Good People Brewing Co., the oldest and largest brewery in the state of Alabama, announced today that it will begin selling its selection of high-quality beers in two new markets in the coming month. Starting the week of Feb. 29, Good People will expand into the Florida Panhandle; the following week, on March 7, the brewery will expand into central Tennessee.

“We couldn’t be more excited to finally break this news,” said Michael Sellers, who cofounded Good People in 2008 with his friend Jason Malone. “Speaking as a small business owner, this is obviously a great opportunity to grow our company. It’s a milestone for everyone here. But speaking as an Alabamian, it’s also a chance to show more folks around the South the kind of quality and character that our state has to offer.”

Three years ago, in Feb. 2013, Good People expanded into Nashville, Tennessee. Building on the success of this first step into an out-of-state market—as well as invaluable hometown support—the brewery is prepared to meet the demand of devoted customers in the Panhandle and central Tennessee.

“Birmingham’s our home,” Sellers said. “With every new market we go to, we want to be ambassadors for the Magic City. This city’s made a comeback, no doubt about it, and we want to spread that good news every time someone takes a sip of one of our beers. Birmingham represents the very best that the South has to offer—great food, great music, great people—and that’s the standard we’re trying to live up to.”

After humble homebrewing origins in the Five Points South neighborhood, Good People established a new brewery in an old warehouse across from Railroad Park in May 2010. Recent years have seen extensive renovations, including a modern redesign of the taproom and the addition of a state-of-the-art quality control lab on the premises in 2015. And as Birmingham thrives with new energy, Good People continues to play host to music festivals, homebrewing competitions and fundraisers for worthy causes.

The brewery will be partnering with Goldring Gulf Distributing to expand into the Panhandle, and with Hand Family Companies to enter the Chattanooga, Clarksville and Cookeville markets.

“Goldring Gulf Distributing’s decision to partner with Good People Brewing Company in the Panhandle of Florida is, put simply, the result of our belief in Good People,” said Pete Teske, craft ambassador for Gulf Distribution Holdings. “We’ve built a strong relationship with the Good People family through our existing partnership in lower Alabama and know they are focused on producing consistent, flavorful and high quality beer. I guess the question becomes, why wouldn’t you want to partner with Good People in any market?”

About Good People Brewing Company:

Good People Brewing Co., located in Birmingham, Alabama, is a leader in the South’s craft beer movement. Founded in 2008 by Michael Sellers and Jason Malone, it was the first craft brewery in the Southeast to can its beers.