Craft beer industry news, events, and jobs. 2016-10-27T21:52:07Z Press Release <![CDATA[ThirstyBear Organic Brewery Releases Barrel-Aged Stave Series No. 16: The Wild American]]> 2016-10-27T21:52:07Z 2016-10-27T21:52:07Z

San Francisco, CA — ThirstyBear Organic Brewery puts a uniquely American spin on the ancient Belgian brewing practice of wild fermentation with the much-anticipated release of Stave Series No. 16: The Wild American. For its annual limited-edition Stave Series, ThirstyBear barrel aged The Wild American in American oak, inoculated the brew with Brettanomyces and dry-hopped it with the American hop varietal Mosaic. ThirstyBear’s Stave Series releases are a highly coveted annual favorite for Bay Area craft beer fans.

Stave Series No. 16: The Wild American is a golden ale aged for nine months with “bruxellensis trois” for a wild yeast-like fermentation. The result is a smooth ale boasting mouth-puckering tartness with mango and pineapple notes. The aromas are complemented by dry-hopping in the barrels with Mosaic hops.

Press Release <![CDATA[Moody Tongue Brewing Company Enters the Bay Area in November]]> 2016-10-27T21:28:21Z 2016-10-27T21:28:21Z

Chicago, IL — Moody Tongue Brewery, the Chicago-based culinary brewery, continues to expand its national reach to culinary-focused markets as it officially launches in the San Francisco Bay Area this November, providing residents with a chance to get their hands on the highly acclaimed chef-driven beers.

Moody Tongue uses a chef’s mindset to highlight the flavors and aromatics in its beers by sourcing the highest quality ingredients, understanding how best to handle the ingredients, and knowing when during the brewing process to incorporate them. Since opening in 2014, Moody Tongue has been a driving force in introducing culinary brewing to America through crafting a variety of food-forward, stylistic beers.

Moody Tongue entering the San Francisco Bay Area marks a return for Founder and Brewmaster Jared Rouben, as he first began his culinary career in the kitchen at Michelin-starred restaurant Martini House in Napa, California before it closed in 2010. Rouben looks forward to entering one of America’s most beloved drinking and dining destinations, explaining, “San Francisco is one of the most exciting markets in the restaurant industry, and we’re eager to have Moody Tongue play a role in those culinary experiences. We’re not only looking forward to showing how well Moody Tongue pairs with foods, but also how we showcase flavors and aromatics within the beers themselves.”

Currently in its soft launch phase, Moody Tongue is available at select retailers such as Berkeley Bowl West, La Riviera Market, and Alchemy Bottle Shop as well as restaurants including The Beer Hall, Imperiale Beer Café, and the Albany Taproom. Following Brewmaster Jared Rouben’s visit with local chefs and restaurants, Moody Tongue beers including the Smoked Applewood Gold, Sliced Nectarine IPA, Steeped Emperor’s Lemon Saison, and the Caramelized Chocolate Churro Baltic Porter will soon be available at some of the market’s top dining destinations.

For more information on Moody Tongue Brewery visit or call 312.600.5111.

About Moody Tongue Brewery
Moody Tongue Brewery (2136 S. Peoria Street, Chicago, IL; 312.600.5111) opened in 2014 under the direction of acclaimed brewmaster Jared Rouben. Moody Tongue, a nickname for a guest with a discerning palate, features “culinary brewing,” Rouben’s original approach that combines the worlds of brewing and cooking through the application of a chef’s mindset to the brewing process. Classically trained at the Culinary Institute of America in New York, Rouben worked in Michelin-starred kitchens such as the Martini House in Napa, CA, and Thomas Keller’s Per Se in New York City before moving to Chicago to pursue a career in brewing. Early this fall, Moody Tongue will introduce a tasting room to its brewery in the Pilsen neighborhood of Chicago, serving year-round and limited-release beers in an intimate mid-century modern atmosphere with Michelin-minded service. For more information, visit

Chris Furnari <![CDATA[Video: Jack’s Abby Founders Discuss Growth, Competitive Headwinds at Brew Talks New England]]> 2016-10-27T20:56:30Z 2016-10-27T20:54:11Z Before it moved into a new 67,000 sq. ft. brewing facility at 100 Clinton Street in Framingham, Mass., popular Boston-area craft brewery Jack’s Abby occupied just 15,000 sq. ft. of space in a warehouse less than one mile away from its current location.

And when the company finishes building out an expanded “Springdale” taproom and barrel-aging space in a recently acquired area next door to its existing production site, it will officially be operating within a 130,000 sq. ft. footprint.

That’s an incredibly rapid expansion by anyone’s measure, including co-founder Jack Hendler.

“It is a little crazy for us to take over that space right now, but the timing is right,” he told a crowd of 150 beer industry professionals who attended a Brew Talks event on Monday night.

The decision to add another 63,000 sq. ft. comes as the company is nearly doubling production — it plans to produce about 36,000 barrels in 2016 — and learning how to manage a much larger staff.

“You have to build systems at the same time, that add checks and balances, and make sure that you do at least have your thumb on the pulse at all times,” co-founder Sam Hendler said of quadrupling his team and delegating responsibilities to key management figures. “[We are] trying to figure out systems that will make us function in a much more efficient way as opposed to just crossing our fingers and hoping.”

At the same time, the Hendler’s are preparing to launch an entirely new venture, Springdale Barrel Room, which they claim will be the largest barrel-aging program in New England.

The pace which Jack’s Abby has expanded, coupled with a number of new market entries, has provided the Hendler’s with plenty of insight into the competitive craft marketplace that their company operates within.

“In our new markets, we are definitely seeing how much better we have to be at our job to sell beer farther away from home,” Sam Hendler told the crowd. “We have to be more organized; we have to be more focused; we have to really have our goals really clear and go execute.”

In the video below, Sam and Jack Hendler discuss their strategies for competing in an ultra-crowded craft segment and their plans for the recently announced Springdale Barrel Room.

Additional coverage of Brew Talks New England: Massachusetts Treasurer’s Office Readies Task Force to Examine Alcohol Laws

Photos from Brew Talks New England can also be found on Facebook.

Press Release <![CDATA[Firestone Walker Announces XX Anniversary Ale]]> 2016-10-27T18:38:44Z 2016-10-27T18:38:44Z

Paso Robles, CA — Twenty years ago, brothers-in-law Adam Firestone and David Walker established Firestone Walker Brewing Company in a converted shed on the back-forty of the Firestone family vineyard on California’s Central Coast.

Ten years later, after moving up the road to Paso Robles, the brewery celebrated its first decade with X (or 10), a trailblazing barrel-aged anniversary ale blended with input from local winemakers, and offered for the then-audacious sum of $9.99 per 22-ounce bottle.

Now comes XX, which is both a celebration and a culmination, marking Firestone Walker’s 20th anniversary on California’s Central Coast.

XX is a limited release that will be available via individually boxed 22-ounce bottles ($23.99) at select accounts across all Firestone Walker markets starting in November.

Unlikely Origins

Firestone Walker’s Anniversary Ale program dates back to 2005, when Brewmaster Matt Brynildson took a random call from bourbon barrel broker Tom Griffin, whom Brynildson now calls “the Johnny Appleseed of barrel-aged beers.”

Said Brynildson, “Adam and David had approached me about making a special beer for the brewery’s 10th anniversary, and we were already doing test batches for it when Tom called me out of the blue. He knew I’d been at Goose Island during the early days of Bourbon County Stout, so he tracked me down and made me an offer. I wasn’t really thinking about barrel aging at the time, but when he called the light bulb went off, and I thought, ‘Holy s***, I need those barrels.”

After the different test batches were aged for nearly a year in 40 retired bourbon barrels provided by Griffin, Brynildson dialed up a handful of his local winemaker friends to help blend the final beer from what turned out to be a diverse range of component ales.

Ten, or X, was released in the fall of 2006. At the time, the $9.99 price tag raised eyebrows. “Back then $10 was a crazy price for a beer, and retired bourbon barrels were easy and inexpensive for brewers to obtain,” Brynildson said. “Times have changed.”

The Lowdown on XX

Ever since the release of X, the blending of the Anniversary Ale has become an annual late-summer rite at the brewery, revolving around a reliable team of friendly local winemakers who come for the challenge and the camaraderie.

This year, 17 winemakers convened in late August to help create the blend for XX. As always, they were tasked with creating their own preferred blends, with all of these initial blends later being blind tasted on the group. After votes were cast, the blend by Scott Hawley of Torrin Vineyard was deemed the winner and became the basis for XX.

“It’s always a friendly but competitive gathering,” Brynildson said. “Collectively, the winemakers’ input is invaluable, because they are practicing experts in the art of blending.”

With XX, this proven process yielded a beer for the ages. “There is just so much going on in this beer,” Brynildson said. “It’s big and complex, with all of these different facets from our barrel-aged program that are so seamlessly integrated. We wanted to produce something really special for our 20th anniversary, and I think we did it.”

The Final Blend

“We blended together 250 oak barrels and five different beers creating something truly complex and exceptional.” – Brewmaster Matt Brynildson

  • Parabola / Aged in New Oak and Bourbon Barrels / 40% of Final Blend
  • RussianImperial Oatmeal Stout
  • Stickee Monkee / Aged in Bourbon and Brandy Barrels / 20% of Final Blend
  • Central Coast Quad Brewed with Belgian Candi and Mexican Turbinado (brown) Sugar
  • Velvet Merkin / Aged in Bourbon Barrels / 17.5% of Final Blend
  • Traditional Oatmeal Stout
  • Bravo / Aged in Bourbon Barrels / 12.5% of Final Blend
  • Imperial Brown Ale
  • Helldorado / Aged in Bourbon Barrels / 10% of Final Blend
  • Blonde Barleywine

Participating Winemakers

“These are my friends and brothers in fermentation science.” – Brewmaster Matt Brynildson

  • Scott Hawley – Torrin (Winning Blend)
  • Sherman Thacher and Daniel Callan – Thacher Winery
  • Matt Trevisan – Linne Calodo
  • Connor McMahon and Kyle Jury  – Booker
  • Terry and Natalie Hoage –TH Estate Wines
  • Russell From and Philip Muzzy – Herman Story
  • Molly Lonborg and Kevin Sass– Halter Ranch
  • Brock Waterman – Brochelle Vineyards
  • Justin Smith – Saxum Vineyards
  • Mark Adams – Ledge Vineyards
  • Neil Collins and Chelsea Franchi – Tablas Creek Vineyard

Also thanks to friends Arie Litman and Ken Weaver for lending their expertise to the blending session.

Brewmaster’s Notes

“As a finished blend, XX is a beautifully textured and complex brew, with layers that unfold as the beer opens up. At first there is a burst of brandy soaked cherries, then chocolate cake combined with distinct boozy new American oak notes. The flavor develops full of molasses rich brown sugar and fruitcake with a touch of caramel and cinnamon spice. Overall the beer is silky smooth, incredibly balanced and finishes with a touch of kirsch filled truffle – a perfect blend of everything we love about our vintage barrel program! This beer is unfiltered and unfined, so there will be a small amount of sediment in the bottom of the bottle. XX is best enjoyed poured carefully into a half filled brandy snifter or wine glass. Allow it to warm to 55F to fully enjoy the pleasing and complex aromas. As the beer sits and breathes in the glass the true complexity of this blend is revealed, so take your time. If you wait to open your bottle later, store it in a cool, dark place. I suspect, like our other Anniversary offerings, that this beer will age well and change favorably for years to come.”

Press Release <![CDATA[Santa Fe Brewing Company Moves to Cans, Discontinues 12 oz. Bottles]]> 2016-10-27T18:20:19Z 2016-10-27T18:20:19Z

Santa Fe, NM – Santa Fe Brewing Company (SFBC) is excited to announce that they have transitioned all of their everyday beers to cans, discontinuing all 12 oz. bottle packages effective immediately. This transition comes with other big news for the longest tenured brewery in New Mexico – the addition of a state-of-the-art canning line from manufacturer Catelli Food Technology (CFT).

Switching from bottles to cans was a decision to increase capacity, reliability, and quality, but SFBC couldn’t do it without an equipment upgrade. SFBC began canning back in 2010 with the release of their flagship Happy Camper IPA in 12-ounce cans, but their equipment and processes had limitations. Their new CFT Master Can Tronic RS 16 does many things the previous canning line and bottling lines could not, such as minimizing oxygen pickup to Mega Brewer levels. Reducing oxygen pick up increases shelf stability, resulting in beer that stays fresh longer.

Cans are superior to bottles in many other facets as well. The lighter weight of the cans means less expensive shipping and fewer shipments, reducing the brewery’s carbon footprint. They are also more portable and a better choice when recreating outdoors.

“The quality is much better with cans. You may not recognize the State Pen Porter, Pale Ale, or Nut Brown by their new package, but you will definitely remember your favorites by taste,” says SFBC owner Brian Lock.

Brewmaster Bert Boyce had this to say about the new line. “We can produce five times the number of cans per minute than we could previously. We can easily change over to a different style to meet more complicated needs. And the new line should be much more reliable from an uptime and quality perspective. Right now the canning line is purring along at about 140 cans per minute, but will able to fill much faster as the demand for our beers continues to grow.”

Just recently, SFBC won big at the Can Can Awards, a canned beer competition held annually in Nashville, Tennessee. SFBC took home two golds for best Coffee Beer and Best German Style Pilsner with their Imperial Java Stout and Freestyle Pilsner respectively.

Adobe Igloo, their Winter Seasonal, will be rolling off their new line and onto retail shelves soon.

Santa Fe Brewing Company is New Mexico’s oldest brewery, distributing beer throughout New Mexico, Colorado, Texas, Oklahoma, Arizona, Nevada, Kansas, Missouri, Louisiana, and Utah. All of the beers are brewed and packaged on site in Santa Fe, New Mexico. Year round favorites include Happy Camper IPA, Imperial Java Stout, Santa Fe Pale Ale, Santa Fe Nut Brown, State Pen Porter, Hefeweizen, Chicken Killer Barley Wine, Black IPA, and Santa Fe Gold. Seasonal styles include Freestyle Pilsner, Oktoberfest, and the all-new Adobe Igloo.  For more info, visit

Press Release <![CDATA[Surf Brewery Releases California Saison to Commemorate 25th Anniversary of the Ventura County Chapter of Surfrider Foundation]]> 2016-10-27T17:55:30Z 2016-10-27T17:55:30Z

Ventura, CA —  The Surfrider Foundation is a volunteer-based organization dedicated to the protection and enjoyment of the ocean, waves and beaches. In 1991, a handful of passionate people met in Ventura to establish one of the first local Chapters for Surfrider. Over the past 25 years the Ventura County Chapter has worked on a number of coastal issues with a longtime focus on protecting Surfer’s Point in Ventura.   From water quality testing to beach cleanups to bringing down a dam, Surfrider Foundation volunteers do their best to protect and enjoy the coast, now and for future generations.

Surf Brewery, proudly based in Ventura, has been a proud supporter of the local Surfrider Chapter, since our inception in 2011.  So much so, that we have contributed over $35,000 to their efforts in the area for the past five years, and have cooperated on multiple fundraisers and events.  “When it was time to Celebrate a 25 year milestone, we all thought a limited release beer, would make a great reminder of the special occasion.” states Head Dude Bill Riegler of Surf Brewery.  “We will also have a release bash in our parking lot with live music to ‘sample’ the new brew, on Saturday, October 29.  It will make for a classic Ventura day.”

This is what we call a California Saison. It has a light and dry body from the use of local Orange Blossom Honey. High in wheat percentage adds a nice mouth feel that we couple with the pleasant citrus/stone fruit characters of our hop addition. To add the final layer of complexity, the use of French Saison yeast makes this a one of a kind refreshing beer, suitable for an anniversary.

Alcohol by Volume 5% ? Bitterness (IBU) 326 ? Color SRM 3

About Surf Brewery
Ventura County, long known for world class surf spots like Rincon Cove, C-Street and Silver Strand, now has a world class craft beer presence.  Surf Brewery, located minutes from Surfer’s Point in beautiful Ventura, is riding the wave of California’s vibrant beer history and tradition of making craft beers.  Founded in June, 2011, by home brewers and surfers with a passion for beer and a commitment to create only the finest brews using the highest quality ingredients. 

Press Release <![CDATA[SweetWater Brewing Co. Releasing Squeeze Box IPA with Grapefruit in November]]> 2016-10-27T15:25:11Z 2016-10-27T15:25:11Z

Atlanta, GA — A brand new winter seasonal from SweetWater Brewing Co. hits shelves starting November 1:  Squeeze Box IPA with grapefruit.   Bright and crisp with five tropical hop additions and dosed with a shot of winter’s favorite citrus, grapefruit.

ABV:  6.1%

IBUs:  45

Hops:   Chinook, Columbus, Cascade, Simcoe, Goldings, Centennial

Malt bill:  2-Row, Munich, Wheat, 70/80, Midnight Wheat

Beer lovers who enjoyed summer’s Goin’ Coastal IPA with pineapple will be delighted by Squeeze Box’s similarities in style and drinkability, but with the seasonally appropriate update of grapefruit.   Squeeze Box will be available November through January, on draft, in 12 oz bottles (6 packs and cases), and in 12 oz cans or bottles in the Winter Variety Pack.  The Winter Variety Pack with 12 oz bottles also includes a retired beer that consumers voted to bring back for the season, in celebration of the brewery’s 20th anniversary:  LowRYEder.   This Rye IPA is crisp and smooth, with spicy rye and hop bitterness that earned it a gold medal at GABF.  Available only in the Winter Variety Pack 12 oz bottles and on tap at the brewery.

Press Release <![CDATA[Rivertown Brewing Company Receives TTB approval for Monroe, Ohio Brewery]]> 2016-10-27T20:58:28Z 2016-10-27T14:44:40Z

Monroe, OH — Rivertown Brewing Company received official approval of its Monroe Brewer’s Notice from the Alcohol and Tobacco Tax and Trade Bureau on Monday, October 24 – a key piece of the puzzle as completion of the 25, 875 square foot building is still on track with original projections for late 2016 and a grand opening celebration after the holiday season.

The brewery, currently operating in Lockland, Ohio, announced that it was building a second facility from the ground up in the fall of 2015. The Monroe facility, located at 6550 Hamilton Lebanon Road, will host the the bulk of Rivertown’s production for distribution to seven states, their sour beer program, laboratory, business offices, 30-tap bar and BBQ restaurant complete with a patio and two acre beer garden. A number of new 200 bbl and 100 bbl fermenters as well as a custom-built Italian 50 bbl fouder are set to be delivered to Monroe in early November. As the building continues to take shape, so does the team that will be responsible for managing its 350+ guests.

Rivertown recently welcomed Rob McCleery as the Director of Exception ExBEERience in Monroe. McCleery comes with over 20 years of management experience for restaurants such as Abuelo’s, Max and Erma’s and Logan’s Roadhouse. Rivertown will be hosting a job fair in the upcoming weeks to continue growing the front of house team.

About Rivertown Brewing Company
Founded in 2009, Rivertown Brewing Company is handcrafting a tenacious culture of purpose and excellence which results in consistent, remarkable liquids of the sour and non-sour variety. Part brewery, lab exBEERiment, gathering place, smokehouse and arcade, Rivertown places research, innovation, quality and customer exBEERience at the core of its processes.

Press Release <![CDATA[Coronado Brewing Company Celebrates Winter with Snowy Plover And Stupid Stout]]> 2016-10-27T14:32:40Z 2016-10-27T14:32:40Z

Coronado, CA — Snowy Plover and Stupid Stout now available.

Snowy Plover Label Copy: Like the San Diego shorebird flying in and out of the waves, you too will keep coming back for more of this hardy winter IPA. Medium-bodied and slightly red in color from the use of caramel malts, this IPA is filled with bright pine and citrus notes, balanced by a firm malt backbone.


ABV 6.0%  IBU 50

Release Packaging: 22oz, 12oz 6-pack, draft

Stupid Stout Label Copy: Deep, dark and heft, this Imperial Stout delivers chocolaty coffee and caramel notes with a hint of hoppy freshness. Its robust flavors mellow with time for a sipper that’s smooth and smartly balanced. It doesn’t take a genius to see this brew is built to last.


ABV 9.0% IBU42

Release Packaging: 22oz, draft

About Coronado Brewing Company
In 1996, when craft beer was still a foreign term and San Diego County was home to only a handful of breweries, the Chapman brothers Ron and Rick opened a brewpub in their hometown of Coronado. Today CBC stays true to their San Diego roots, brewing abundantly hoppy West Coast-style ales, which are available today in 18 US states and twelve countries. In addition to the long-established pub in Coronado, the company opened a tasting room inside their newly built San Diego production facility in early 2013, and a tasting room and restaurant in Imperial Beach, California in 2014. Coronado Brewing Company was honored in 2014 with one of the brewing industry’s most prestigious awards-World Beer Cup Champion Brewery and Brewmaster for a Mid-size Brewing Company.

Press Release <![CDATA[The Bruery Releasing Share This: Mole Imperial Stout in November]]> 2016-10-27T14:24:54Z 2016-10-27T14:24:54Z

Orange County, CA — We looked to the culinary world to provide us with inspiration for the next part of our collaborative and charitable Share This beer series. Being based in Southern California, we are very fortunate to have some of the best Mexican cuisine in the world. By channeling that local influence and considering all of the high-quality ingredients we could find, Mexico was an easy choice to be the next region. To help us develop an authentic flavor profile we worked with Chef Anne Conness, herself a Certified Cicerone. After a lot of hard work (and some delicious tamale pie), our newest creation was born:

Share This: Mole – An Imperial Stout with ancho chilies, chipotle peppers, cinnamon, vanilla and cacao nibs.

Cacao nibs work in unison with our already chocolatey imperial stout to form a savory base perfect to layer flavors upon. A blend of ancho chilies and chipotle peppers provide smoke and a subtle heat character that doesn’t overpower the many nuances that mole sauce is known for. The recipe comes to a decadent conclusion with an ample dosing of fresh vanilla and cinnamon.

If you are unfamiliar with our line of imperial stouts treated with special ingredients, giving back to the impoverished areas that so many beer adjuncts come from is our mission. To accomplish this goal, we donate one dollar for every bottle produced in the Share This series to a charity that will focus its efforts on the region from which we sourced our ingredients.

To debut the series back in June, we teamed up with San Diego-based Mostra Coffee to create Share This: Coffee. Mostra used their sourcing prowess to provide us with very limited Bourbon & Catamor variety coffee beans from the Cagat Family Farm of the highlands of Mindanao Island in the Philippines. Next, we needed to find a partner that could put the donation money to the best use possible. Free Wheelchair Mission fit the bill with a resume boasting 900,000 wheelchair donations to people in impoverished regions who could not afford one. When all was said and done, we were thrilled to learn from Free Wheelchair Mission that the proceeds from Share This: Coffee provided the gift of mobility to 550 people in the Philippines. To learn more about their mission, check out their website

We decided to team up with Free Wheelchair Mission once again after seeing the amazing work they did in the Philippines. For each bottle of Share This: Mole produced, one dollar is donated to their efforts in Mexico where they will be providing wheelchairs at no cost to people who have never enjoyed mobility before.

Share This: Mole will be available to the public starting in November at both of our Tasting Rooms, online on, and in each of our distributed states, while supplies last. Details about how to get the beer, and how to join our celebratory launch dinner, are below.

• 11/10 — Public bottle sale at The Bruery Tasting Room, our Bruery Terreux Tasting Room, and

• Find Share This: Mole at a craft beer establishments near you in our distributed states: AZ, CA, CO, CT, DC, FL, GA, HI, IL, IN, KY, LA, MD, MA, MI, MN, NJ, NV, NY, NC, OH, OR, PA, RI, TX, VT, VA, WA, WI.

• 11/16 — Celebratory launch dinner with our Founder & CEO Patrick Rue, collaborator Chef Anne Conness, and Free Wheelchair Mission Founder Don Schoendorfer. Four beers, including Share This: Mole, are being expertly paired with four courses created by Chef Anne at her restaurant, Sausal, in El Segundo. Seating begins at 6:30 PM, $45. Reservations are limited and available now via this link:

Press Release <![CDATA[BillerudKorsnäs Launches New Packaging Initiatives at PACK EXPO]]> 2016-10-27T13:07:17Z 2016-10-27T13:07:17Z

Stockholm, Sweden –The name BillerudKorsnäs may not roll off the tongue for most Americans, but this global Swedish packaging company intends to elevate U.S. sustainability to new levels by challenging conventional packaging. At PACK EXPO International (McCormick Place, Chicago, November 6-9, Booth #E-10419), BillerudKorsnäs will officially launch a premium cartonboard product to the North American market while showcasing a range of innovative solutions that meet packaging industry demands for optimized sustainability, shelf-appeal and functionality.

With net sales of over US$ 2.5 billion, BillerudKorsnäs offers world-class paper and paperboard materials and advanced technologies that deliver premium value to brand owners, converters and packaging designers. One of the most significant value propositions that BillerudKorsnäs offers customers is high sustainability performance. By sourcing raw materials from sustainably managed forests and leveraging resource-efficient manufacturing methods, BillerudKorsnäs maximizes shelf appeal while minimizing the environmental footprint. Renewable bioenergy currently accounts for more than 97 percent of the fuel used in BillerudKorsnäs’ production today, and the company continues to explore new methods to reduce its greenhouse gas emissions even further.

BillerudKorsnäs’ leadership in sustainability is demonstrated by its recent inclusion in the Dow Jones Sustainability Europe Index, one of the world’s most prestigious sustainability indices. In addition, the company was named Sustainability Leader in the Containers & Packaging category. BillerudKorsnäs is the only European company included in its category. BillerudKorsnäs was also awarded a Gold rating for the third year in a row from EcoVadis, the leading system for assessing and rating global company suppliers for sustainability. EcoVadis rated BillerudKorsnäs among the top one percent of the 20,000 suppliers it evaluated.

“Consumers are increasingly making more educated decisions about the products they purchase and the impact they have on the environment,” says Peter Malmqvist, marketing director at BillerudKorsnäs. “At BillerudKorsnäs we set high standards for sustainability, and by partnering with us brand owners can incorporate sustainable packaging into their operations. This communicates a clear, environmentally-friendly message to consumers – which will help strengthen brand loyalty.”

Official U.S. Launch of BillerudKorsnäs White

Managers of premium brands in health and beauty, luxury beverage, chocolate and confectionery, and other markets can now take advantage of BillerudKorsnäs’ flagship triple-coated cartonboard: BillerudKorsnäs White. At PACK EXPO International, the company will launch this innovative cartonboard product, made of primary wood fibers for maximum strength and superior printing and shaping capabilities. Available for the first time in the United States through exclusive distribution channels, BillerudKorsnäs White offers a more eco-friendly alternative to traditional cartonboard products, while providing brands with strong shelf-appeal and superior packaging quality.

Dust-Tight Packaging for Dry Food Products: BillerudKorsnäs Axello® ZAP Paper

BillerudKorsnäs has partnered with Bosch Packaging Technology to develop the world’s first dust-tight, sealed paper packaging for dry products such as sugar, grains and flour. The solution is made of a mono-material paper, Axello ZAP, which serves as an alternative to plastic. Moreover, it offers retailers and consumers cleaner, dust-free shelves, high product protection and improved product quality. The new technology reduces packaging and food waste and offers a lower ecological footprint compared to conventional packaging.

Brands Can Elevate Consumer Sensory Experience Thanks to BillerudKorsnäs FibreForm®

Among the company’s innovations for building greater consumer preference is FibreForm – a magical, shapeable paper with extremely high formability. The material offers exceptionally deep embossing and forming capabilities that enable brand owners to create impactful 3D textures. The result is greater interaction between brands and consumers at point of sales and anywhere else during use. It can also be decorated with eye-catching graphics and rich-foil stamping.

Optimize Your Global Supply Chain: Managed Packaging by BillerudKorsnäs

Brand owners in industries such as apparel, fashion and footwear, automotive, industrial, electronics and household goods can benefit from a minimum of 15 percent ocean and air freight savings. At PACK EXPO International brand owners can learn more about Managed Packaging – an innovative and smart packaging solution for global companies with production in Southeast Asia. The solution pairs the right design with the right materials to optimize the packaging and delivery of goods to North America.

BillerudKorsnäs challenges conventional packaging and enables brands to significantly step up their sustainability efforts. To learn more – as well as how to pronounce the company name – visit booth #E-10419 at PACK EXPO International this November.

About BillerudKorsnäs

BillerudKorsnäs provides packaging materials and solutions that challenge conventional packaging for a sustainable future. We are a world-leading provider of primary fibre based packaging materials and have customers in over 100 countries. The company has 8 production sites in Sweden, Finland and the UK and about 4200 employees in over 13 countries. BillerudKorsnäs has an annual turnover of about US$ 2.5 billion and is listed on Nasdaq Stockholm.

Press Release <![CDATA[Bear Republic Brewing Company and Cambrian Innovation Announce Wastewater Treatment Solution]]> 2016-10-26T20:02:23Z 2016-10-27T10:01:48Z

Boston, MA, and Cloverdale, CA – Bear Republic Brewing Company, a family-owned brewery known for their high-revving IPAs and environmental stewardship, and Cambrian Innovation, a biotechnology company solving critical resource challenges for industry, today announced the successful, long-term operation of the world’s first industrial-scale, bioelectrically-enhanced wastewater treatment solution.

Bear Republic’s EcoVolt solution, comprised of one headworks unit controlling two anaerobic EcoVolt Reactors, leverages a process called “electromethanogensis.” In this process, electrically-active microbes efficiently treat high-strength wastewater, allowing for discharge to the city in compliance with local standards, and generate a high-quality, renewable biogas. A combined heat and power turbine (CHP) converts the methane into electricity and heat for onsite use, significantly reducing Bear Republic’s reliance on natural gas.

After only four months of operation, the EcoVolt solution is exceeding performance expectations across all design parameters, including treatment rate, contaminant removal, biogas generation, and methane fraction. It currently supports Bear Republic’s annual production of 82,000 barrels per year, treating 100 percent of their wastewater onsite. The solution has continuously demonstrated robust operations in the presence of traditionally difficult-to-treat craft brewery wastewater, and can easily expand to support the brewery’s planned expansion to an annual production of 150,000 barrels per year.

“It has been very exciting to see this system come online,” said Casey Chartier, Sustainability and By-products Coordinator. “Since its installation, it has exceeded our expectations. Thanks to our EcoVolt solution, we are able to treat all of our wastewater onsite. This eliminates the need for trucking, supports expansion, and allows us to further invest in the brewery.”

“We are excited about this technology,” added Richard Norgrove Jr., Brewmaster/COO and creator of Bear Republic’s flagship Racer 5 IPA, “and we look forward to seeing it take off in the craft brewing industry.”

Faced with both water supply and wastewater discharge limits, Bear Republic began to explore onsite wastewater treatment solutions to both support their expansion plan and reduce the load on the City of Cloverdale’s overworked treatment infrastructure. The brewery’s desire to maximize sustainability led them to Cambrian Innovation, and they were the first to purchase the EcoVolt Reactor in 2014. Over the next two years, Bear Republic worked in close concert with the City through a comprehensive permitting and evaluation process. The EcoVolt solution was then fully commissioned and immediately ramped-up in early 2016.

“The City of Cloverdale is proud that Bear Republic Brewing Company is an excellent corporate citizen in the community. In implementing the EcoVolt solution from Cambrian Innovation, Bear Republic exhibited their leadership, both in terms of craft brewing practices and, more generally, sustainable business practices,” said Paul Cayler, City Manager.

“It has been an honor to work with the team at Bear Republic,” said Matthew Silver, Founder and CEO of Cambrian Innovation. “We worked hard to get their EcoVolt solution approved and operational, and we are excited for what the solution’s performance results mean for the future of distributed wastewater treatment.”

About Bear Republic Brewing Company
Founded in 1995, we are a family-owned brewery located in the heart of Sonoma County, California. Founded by third and fourth generation Sonoma County residents, we pride ourselves on heritage. Our love for quality craft beers grew us into the family-owned and team oriented business we are today. Our brewpub is located in historic Healdsburg, California, where cultivation, art, and creativity have thrived for centuries. The brewpub hopes to create an atmosphere that locals can call their own and makes visitors feel at home.

About Cambrian Innovation
Cambrian Innovation is a globally-recognized biotechnology company dedicated to solving critical water, wastewater, and energy management challenges for industry. Their award-winning EcoVolt® product suite leverages advances in bioelectrochemistry to help clients cost-effectively and sustainably treat wastewater while generating clean energy and clean water. Cambrian offers wastewater treatment and resource recovery as a service through the water-energy purchase agreement (WEPA), a financing platform for distributed EcoVolt solutions. 

Cambrian Innovation’s robust research and development group is also commercializing a broader portfolio of environmental productions to help industrial clients efficiently manage their resources. To learn more, visit 

Chris Furnari <![CDATA[Christine Perich to Depart New Belgium]]> 2016-10-26T20:49:18Z 2016-10-26T20:44:24Z

Christine Perich took over as New Belgium’s CEO on Oct. 9, 2015. She will depart the organization in November, 2016.

Christine Perich, the CEO of New Belgium Brewing, will depart the organization to “pursue other opportunities,” the company announced today.

The Colorado-headquartered brewery — which also maintains a production facility in Asheville, N.C. and is ranked by the Brewers Association as the country’s fourth largest craft outfit — has yet to appoint a replacement.

While it searches for a new CEO, the executive team will handle daily planning and operations, the company said in a release.

“New Belgium is in good hands with the brilliant leadership team in place and the future of NBB looks very bright,” Perich said via the release. “I am proud of what I have accomplished and I look forward to new adventures.”

Perich, who replaced co-founder Kim Jordan as CEO last October, had been with the company for 16 years and previously served as the company’s chief operating officer, chief financial officer and president.

“Christine has been a key member of New Belgium for many years and we are sad to see her go,” Jordan said in the release. “We appreciate – and will miss – her many contributions. We wish her the best of luck and we are fortunate to have a strong executive team that will keep us focused on our immediate plans.”

Perich was instrumental in helping New Belgium transition to 100 percent employee ownership in 2013, a structure it vowed to maintain at a company-wide retreat earlier this year.

“While the Board of Directors and ESOP trustee have a fiscal responsibility to keep an eye on capital markets, we have found that our current capital structure serves our purpose and vision best,” Jordan said in August.

That announcement came less than one year after Reuters reported that New Belgium was considering a sale.

New Belgium — which in March named former Diageo executive Ruairi Twomey as its new vice president of marketing — is the latest top 50 U.S. craft brewery to announce a key executive transition in 2016.

Just last week, Dogfish Head CEO Nick Benz announced he would depart at the end of the year; in August, Stone Brewing named former POM Wonderful president Dominic Engels as its new CEO, replacing co-founder Greg Koch; also in August, it was announced that Simon Thorpe would depart Duvel USA.

In July, four top Ballast Point Brewing executives — founder Jack White, COO Yuseff Cherney, CEO Jim Buechler and chief commercial officer Earl Kight — abruptly left the San Diego-based company less than nine months after its $1 billion sale to Constellation Brands. And in June, Stone brewmaster Mitch Steele left his post after 10 years with that San Diego-based company.

And in January, Sweetwater Brewing and then-CEO Kim Jones parted ways just six months after the company had promoted her to the position.

Press Release <![CDATA[Braxton Brewing Company Releasing Bourbon Barrel-Aged Imperial Stout, Dark Charge, at Winter Block Party]]> 2016-10-26T20:14:53Z 2016-10-26T20:14:53Z

Covington, KY  — Braxton Brewing Company will be releasing its Bourbon Barrel-Aged Imperial Stout, Dark Charge, at their second annual Winter Block Party on Saturday, December 3rd. The Barrel-Aged Imperial Stout will be released in 22 oz. bottles along with four variants.

You can join the Winter Block Party and Bottle Release here:

A very limited amount of Bourbon Barrel-Aged Imperial Stout ($13) and four variants ($15) will be hand numbered and released at noon. The four variants are:

  • Bourbon Barrel-Aged with Madagascar Vanilla Beans
  • Bourbon Barrel-Aged with Starter Coffee
  • Bourbon Barrel-Aged with Toasted Coconut (Builders Select)
  • Bourbon Barrel Aged with Ancho Chile, Vanilla, Cinnamon and Cocoa

“It’s hard to believe that it’s almost time to release this year’s Dark Charge. After last year, our team was fired up to create this beer, bigger and bolder than last. It’s going to be an amazing day of great beer,” said Jake Rouse, Co-Founder and CEO at Braxton Brewing Company. “We’re also thrilled to bring back the Winter Block Party, and we’ve invited several of our best friends in beer to create an amazing barrel aged guest tap lineup. Of course, it wouldn’t be Braxton unless we had a few surprises, so be on the lookout for those in the coming weeks!”

Dark Charge is a massive Bourbon Barrel-Aged Imperial Stout that showcases Kentucky’s heritage — Bourbon. This year’s edition was aged for an entire year in Kentucky Artisan Distillery barrels. Dark as the Covington night, this beer features notes of stone fruits, chocolate, coffee, oak, roasted malts, and umami. With an oil-like consistency, and tan head, it is bold enough to inspire you and strong enough to light up a city.

“The entire team and I are very excited for this year’s release,” said Evan Rouse, Co-Founder and Head Brewer at Braxton Brewing Company. “This year’s batch is even more special. It clocks in at 13.3% ABV, we have more bottles and more variants. You will not want to miss this!”

This is the second annual Winter Block Party for Braxton Brewing Co. Building off of last year’s incredible event, the Covington, Kentucky-based brewery is planning an even larger party this year.

Beginning at 12pm, bottles will be available for purchase in the taproom. The Toasted Coconut variant was voted on by Braxton Builders — a group of individuals who backed the company’s record-setting Kickstarter Project at an amount greater than or equal to $75. This group of individuals will have the first opportunity to purchase the Builders Select variant. More details on this release will be shared with this group specifically.

The Winter Block Party will also begin at 12pm in a heated tent just west of the taproom. Like last year, the party will feature live music, food trucks, guest taps and more.

“The Winter Block Party and release of 2016 Dark Charge encompasses all of the things that we are most passionate about, great beers, barrel aged surprises, an awesome music lineup and thousands of our very best friends,” said Greg Rouse, Co-Founder and COO at Braxton Brewing Company. “We are pulling out all the stops to provide you with a product and an event that you will remember for a long time, and doing it in a way that is uniquely Braxton.”

In addition to Braxton Brewing Co.’s Dark Charge and other draft offerings, the guest tap lineup will include barrel-aged beers from: Upland Brewing Company, Rivertown Brewery, MadTree Brewing, Rhinegeist, West Sixth Brewing, Ethereal Brewing Co., Ei8ht Ball Brewing, Oskar Blues Brewery, New Belgium Brewing, Blank Slate Brewing Company, Against the Grain Brewery, Quaff Brothers, Central State Brewing, Country Boy Brewing, and Avery Brewing Company.

Live music will begin at noon and play through 11pm. Three food trucks will also be at the event: Cuban Pete Sandwiches, Empanadas Aqui, and Texas Joe Tex-Mex.

“This year’s offering was brewed immediately after our first Winter Block Party. Tasted frequently over this year-long aging process, the brewing team is excited to unveil a bigger, bolder Dark Charge in 2016,” said Richard Dubé, Co-Founder and Brewmaster at Braxton Brewing Company. “Come and join us for a Block Party celebration”

To learn more about Dark Charge, visit Braxton Brewing Company’s website. RSVP to the party and stay up-to-date on all event details by joining the event on Facebook.

Follow Braxton Brewing Company on Facebook, Twitter, and Instagram to stay in-the-know or visit their website for more company details.

Justin Kendall <![CDATA[Maine Brewery Owner Runs for State Legislature]]> 2016-10-26T19:29:44Z 2016-10-26T19:29:44Z

Rising Tide’s Heather Sanborn is running for Maine’s statehouse. (Credit: Kevin Fahrman, Foreside Photography)

A well-known figure in Maine’s craft beer scene is running for the state’s House of Representatives.

Heather Sanborn, co-owner of Rising Tide Brewing Company and the former president of the Maine Brewers Guild, is running as a Democrat for House District seat 43, which represents parts of Portland and Falmouth. Sanborn is running against Republican attorney Jeffrey Langholtz.

In an interview with Brewbound, Sanborn said she imagined that she’d run for office later in life — when both her brewery, which opened in 2010 in Maine’s East Bayside neighborhood, and her 13-year-old son were older. But the timing now was too perfect not to run.

“It really was a phenomenal opportunity to represent my hometown and my home neighborhood in the Maine Legislature,” she said. “It’s the type of opportunity that doesn’t come around all of the time.”

Sanborn practiced law between 2008 and 2012 and served as a high school teacher in the early 2000s. As a brewery owner, she played a pivotal role in helping to reform Maine’s outdated alcohol laws, helping to lead a successful legislative effort in 2011 that gave Maine breweries the right to sell beer samples and open tasting rooms.

“We unleashed a wave of beer tourism that has been incredible and driven the growth of breweries in Maine,” she said.

Since launching Rising Tide six years ago, Sanborn and her husband, Nathan, have installed a canning line, grown fermentation space, opened a warehouse in Westbrook and renovated the brewery’s tasting room, which she said has helped boost business.

“Rising Tide has taken a relatively slow approach to growth,” she said. “We are really trying to grow organically.”

By the end of the year, the brewery will produce about 4,500 barrels of beer, she said.

“We’ll grow by about a 1,000 barrels this year,” she said. “It’s hard to plan growth because the tide shifts so quickly in this business.”

Sanborn also played a key role in streamlining the process for alcoholic beverage manufacturers to make in-kind donations to nonprofits for fundraising events. And she helped push through a measure to make it easier to put on beer festivals in the state. But Sanborn said her platform goes beyond fixing antiquated Prohibition-era laws.

“If I was interested in focusing on beer laws, I would have stayed in my position at the Guild,” she said.

So she’s building a platform on getting “Maine’s economy rolling toward the future,” providing affordable healthcare and expanding Medicaid.

“We’re leaving federal money on the table, and people are falling through the cracks,” she said.

While she campaigns, Sanborn said she has begun delegating some of her duties to the brewery’s employees, which now total 21. However, should she be elected to serve in Augusta, she’ll remain involved in the business’ daily operations.

“I expect I’ll be doing a little bit of brewery operations every day,” she said. “I may not be physically at the brewery those days, but I’ll be telecommuting.”

Isaac Arthur <![CDATA[Brewbound Voices: Branding Considerations for Craft Breweries (Part II)]]> 2016-10-26T18:28:17Z 2016-10-26T18:28:17Z

Editor’s Note: In part two of our three-part series on branding considerations for craft breweries, Isaac Arthur, a partner and designer at CODO Design in Indianapolis, Indiana, explains how a well-funded startup might approach its branding process.

Who is Isaac Arthur? Isaac has worked on branding projects for a number of craft breweries — including Fernson Brewing, 450 North Brewing, and Big Lug Canteen. His company recently published an extensive (and free) craft beer branding guide that covers everything from naming and package design strategies to lessons on navigating the TTB label approval process.

Before you dive into Arthur’s piece, below, make sure you give part one — Branding the Bootstrapped Brewery — a read. Also, stay tuned for part three, which will hit the site on Friday.


On Monday, we discussed how a brewery with limited funds can approach branding and positioning. Now, let’s take a look at how a well-funded startup — say a group with $25 ,000 to $50,000 or more to spend on branding and design — might go about this. It’s worth noting that the concept itself (brewpub vs. production brewery vs. contract brewery, etc.) doesn’t necessarily drive the budget. Rather, the overall scope, competitive landscape, and timeline are the main cost drivers here. We’ve worked with small brewpubs as well as regional production breweries at this budgetary level, for example.

While a bootstrapped brewery takes on most of the heavy strategic lifting to maximize its dollars toward design, here, a well-funded startup can offload almost all of that work to a creative partner. With a budget like this, you can work with an established agency with craft beer experience — someone who understands brand strategy, the market, and broader industry trends. You can afford to hire someone from across the country, and you should be able to get everything you need to go to market within a reasonable timeline.

Below are the major deliverables and outcomes of such a project.


The most important foundational ‘thing’ to gain from this process is a deep understanding of why you’re starting your brewery. What do you stand for? What role do you play in the community? How are all of these ideas represented visually?

This manifests as a brand name and naming architecture, a modular identity system, tagline, story, and core values.


This is an oft-overlooked portion of the branding process. Without great copywriting (in a consistent, on-brand tone), your packaging, website, and other marketing efforts may fall flat.

Directly informed by your Brand Essence and values, your brand voice can be as simple as speaking in a particular tone, like “irreverent” or “refined,” to name some quick examples. Your brand voice usually morphs and takes life throughout your first year as you produce more sales literature, beer descriptions, press releases, and social media chatter.


If you’ll be packaging from the start, you have a lot of things to consider. Cans or bottles? What size container? Outer cases or PakTech carriers? Sleeves, pressure sensitive, cut and stack, or flexography?

It can seem overwhelming at first, but your creative partner should be able to help you navigate the entire process, from beer naming architecture, to the actual design work, revisions, TTB approval and production coordination (ensuring everything is printed and applied correctly).

Something else to consider at this stage is the recently launched Voluntary Disclosure Initiative.

While not mandatory yet, this is a push to get all breweries to include caloric and nutritional info, alcohol content, ingredients, and a born on date available on their packaging (or website). I imagine we’ll see some best practices emerge over the next few years, but for now, you can jump ahead of the curve and include it from the start.


Whether you have your tap handles fabricated locally or use a national dedicated vendor, there are a lot of parameters to consider here. Your tap handle needs to stand out as much as possible while being durable, not too top-heavy, recognizable from many different angles (and from a distance!), and have the option to adapt to display different styles of beer (if applicable).


While context and communication needs should drive the web design process, there is a common checklist of content that most breweries should include on their website. This can include any of the following (if applicable): General ‘about’ info (and your origin story), specific beer info for each style, a beer finder, keg availability, a food menu, merch (whether in your tasting room or sold via eCommerce), social media integration, an events calendar, and a blog / news section.

Further, your website needs to be fully responsive—meaning it automatically adapts to whatever screen size it’s being viewed on, from a desktop to tablet or smart phone. Many potential customers will visit your site using a mobile device; if your site is frustrating to use on a phone, you are forfeiting their patronage. On the topic of wasting money, this isn’t 2002—you need to be able to maintain your site yourself without being charged by a design firm to make simple edits and updates. This usually means the site will be built on some sort of Content Management System (CMS), like WordPress. The firm you work with should train you to use this CMS and offer support when necessary.

Here’re a few recent websites we’ve launched to see what this all looks like in the wild:



Email marketing is a proven way to stay top of mind. We find Mail Chimp to be a great fit for most breweries because it allows you to develop fully custom email templates that match your overall branding and content needs.

Even if you have no desire to use email marketing at the outset, you should start gathering email addresses through your website now. That way, should you ever decide to start an email marketing program, you’ll already be off to a good start.


Your brewery space itself is your home base. It’s the most immersive experience people can have with your company and is a huge opportunity to tell your story. This can include everything from the overall layout and design of your tasting room itself, to murals, furniture, atmospheric art, and oft-overlooked wayshowing pieces like bathroom signage, growler washing instructions, trash, compost, and recycling bins, etc.


Having a good looking tent setup can draw more folks to your table during beer festivals. Your setup can be as simple as banners and table skirts, or as involved as custom-printed tents, custom jockey box covers, and interactive design pieces / games.

Even if you don’t foresee hitting your state’s beer festival circuit, you’ll likely have the opportunity to table at smaller events and pass out samples. With this in mind, you can design different pieces so they can stand on their own or work in concert with the larger system (example: a table skirt can be used at a small event and within your tent at a big beer festival).


Beyond the standard logo apparel and drinkware (shirts, growlers, pint glasses, etc.), your spread should include custom pieces like specialty glassware, tin tackers, illustrated wearables, stickers, coasters, and fun things unique to your brewery’s messaging (for example, spoke cards for cyclists or guitar picks etc.). If done well, merch sales can become a solid revenue stream as your brewery grows.


Big Lug Canteen out of Indianapolis, IN and North Pier Brewing out of Benton Harbor, MI, are two great examples of brewpubs who invested in branding out of the gate. This focus on story, aesthetics, positioning and overall design have caused them to launch and gain immediate footholds in their respective markets. Read more about Big Lug’s branding process here. And see how we positioned North Pier here. Fernson Brewing Co. is a regional production brewery based in Sioux Falls, South Dakota. By investing in branding and package design, they’re already distributing in three states and are growing more and more each quarter. You can see a more thorough behind the scenes project writeup here.

About Brewbound Voices:

Brewbound Voices was created with the goal of providing readers valuable insight into areas like finance, investment, branding, marketing, sales, and distribution. The column serves as an avenue for experts to contribute their knowledge to our readership. Interesting in writing for Brewbound Voices? Email pitches to

Press Release <![CDATA[Grand Teton Brewing Releasing Coming Home 2016 Holiday Ale in November]]> 2016-10-26T18:05:56Z 2016-10-26T18:05:56Z

Victor, ID – Grand Teton Brewing Company, known throughout the West for their exceptional craft brews, is proud to announce the release of Coming Home 2016 Holiday Ale, the final release in their 2016 Cellar Reserve series.

Grand Teton Brewing’s intent for their annual Coming Home Holiday Ale series is to release a special beer in November for enjoyment with special friends on a special occasion during the holiday. This year’s version is an American-Style Rye Wine brewed with Southern Idaho 2-row pale malted barley combined with German rye and specialty malts. This produces a mahogany to dark ruby red color, generous malt body and peppery spiciness.

The spicy rye is complemented by about five pounds of bold American hops per barrel. Chinook and Galena hops developed and grown in Idaho, along with Idaho-grown Bravos give this strong ale a decidedly American flavor.

Piney floral hops are evident when Coming Home is enjoyed fresh. Cellaring will enable these flavors to mellow, allowing the malt to shine with additional notes of raisin and fig.

Alcohol by Volume: 10.0% • Original Gravity (Plato): 21˚ P

International Bitterness Units: 75 • Color (Lovibond): 25˚

Coming Home 2016 Holiday Ale will be available November 1, 2016 in bottle-conditioned 12/750 mL cases1/6 and 1/2 bbl kegs.

About Grand Teton Brewing
Grand Teton Brewing was founded in 1988 as the first modern “micro” brewery in Wyoming. Their premium microbrews include the 15x Gold Medal Winning Bitch Creek ESB; 2014 Great American Beer Festival Silver Medal Winner 208 Session Ale; 2009 Great American Beer Festival Gold Medal Winner Sweetgrass APA; and, favorites of the Yellowstone and Grand Teton National Parks Old Faithful Ale, Howling Wolf Weisse Bier and Amber Ale. From their production facility in Victor, Idaho, Grand Teton Brewing beers are handcrafted from only the finest ingredients, including locally grown grains, Idaho grown hops and pure Teton Mountain spring water. Discriminating beer drinkers can find their favorite Grand Teton Brewing brews on tap and in bottles throughout California, Colorado, Idaho, northern Illinois, Kansas, Minnesota, Missouri, Montana, Nevada, North Dakota, North Carolina, South Carolina, South Dakota, Washington, Wisconsin and Wyoming.

Press Release <![CDATA[Pelican Brewing Company Launches Quarterly Barrel-Aged Series]]> 2016-10-26T16:28:13Z 2016-10-26T16:28:13Z

Pacific City, OR — Pelican Brewing Company crafted a sensation when it released Mother of All Storms bourbon barrel-aged barleywine in 2009. It soon became a highly-coveted collectable and has been named one of the Top 100 Beers in the World and Top 25 Barrel-Aged Beers numerous times.  Now with a nod to the popularity of ‘Mother’ and a vision for creating new recipes that combine beer, spirit and barrel flavors, Pelican launches a quarterly barrel-aged series.

The first up in Pelican’s new collection is Captain of the Coast, a Scottish-style Wee Heavy ale aged in Washington Wheat Whiskey barrels and available now in 22 oz. bottles. Next, the 2016 vintage of Mother of All Storms is scheduled for release in November, and new Pelican specialties coming in 2017 include Father of All Tsunamis, an imperial version of Tsunami Stout aged in whiskey barrels and Queen of Hearts, a saison aged in gin barrels.

“Mother of All Storms has become highly sought-after and sells out almost immediately after it is released each year. With folks owning multiple vintages and laying them down to age to perfection we think the season is right to introduce an ongoing collection of barrel-aged creations,” says Jim Prinzing, CEO, Pelican Brewing Company. “We have experimented with other barrel-aged draft-only beers through the years and are excited to introduce them to market in the 22 oz. format for the first time.”

Welcome aboard!

Captain of the Coast represents a commanding version of MacPelican’s Wee Heavy. Pelican brewers took the award-winning Wee Heavy and laid it down in Washington Wheat Whiskey barrels from Dry Fly Distilling in Spokane. What emerged was recognizably Wee Heavy, but with added notes of chocolate-covered cherries, toasted oak, spice and vanilla in the aroma. The first sip produces flavors reminiscent of malted milk balls and crème brûlée with a silky smooth mouth-feel. Continue on your bottle voyage and you’ll find dried apricots, sherry-like flavors, and dark marmalade.

Captain is brewed with a delicious combination of Golden Promise malt, light and dark crystal malts, flaked barley, Willamette hops, Magnum hops, pure local water and pure ale yeast.

ABV: 9.5%   IBU: 25    PLATO: 22°

“What’s exciting about expanding our barrel series is the opportunity to further explore the possibilities of marrying richly flavorful beer with the unique character from barrels—different barrels give remarkably different character so matching them with the right base beer is key to creating the correct balance and expression,” says Darron Welch, founding brewmaster Pelican Brewing Company. “Our goal with each release in this series is to have that tantalizing combination of flavor that is greater than the sum of its parts.”

Pelican celebrates Mothers’ Day in November

Pelican also releases its 2016 vintage of Mother of All Storms next month with a Mothers’ Day Brewers’ Dinner celebration at the Pacific City brewpub on Saturday, November 19, 2016.  Mother of All Storms Dinner guests will be the first to taste the coveted bourbon barrel-aged barleywine and eligible to purchase up to a case of this limited production elixir. For reservations, call 503.965.3674.

As Pelican beer drinkers know there are many storms out there—all of them perfect in their own way—but there is only one Mother of All Storms and it only happens on the Oregon Coast. Based on Pelican Stormwatcher’s Winterfest English-style barleywine, Mother of all Storms spends a year aging in Kentucky bourbon barrels. At its peak for beer drinkers in November, Mother of All Storms delivers deep flavors of toasted malt, bourbon and oak. The finish rewards with whispers of vanilla, toffee and caramel—best enjoyed with winds in excess of 60mph.

Born at the Beach

Pelican was born at the beach 20 years ago as a small, stand alone brewpub in a small town on the Oregon coast—Pacific City.  Pacific City is still a small town, but with consistent growth and demand for its products, Pelican sales are up more than 500% from 3,500 barrels in 2013 to 18,000 barrels this year. The company recently doubled its brewing and bottling capacity at its Tillamook facility and opened a new brewpub in Cannon Beach. Pelican also recently won a bronze medal at the World Brew Cup? and eight medals including Champion Medium International Brewery at the Australian International Beer Awards.

About Pelican Brewing Company
Pelican Brewing Company was founded in 1996 by Jeff Schons and Mary Jones in Pacific City with Oregon’s only oceanfront brewpub. Celebrating its 20th year, the brewing company has created masterpieces like Kiwanda Cream Ale, India Pelican Ale, MacPelican’s Scottish Ale, Tsunami Stout and Doryman’s Dark. With the vision, creativity and brewing expertise of founding brewmaster Darron Welch, Pelican Brewing has won over 300 awards including the 2014 World Beer Cup Champion Small Brewing Company and Brewmaster of the Year. Pelican Brewing currently distributes 22oz bottles, 12oz bottles in 6-packs, a new mixed 12-pack, and 50 liter and 20 liter kegs via a network of distributors in Oregon, Washington, Idaho, Nevada, Utah, Hawaii and Vermont. The company operates brewing and brewpub facilities in Pacific City, Tillamook and Cannon Beach.

Press Release <![CDATA[Saltwater Brewery Hires Justin Rick as Head of Brewing, Launches LocAle Cans]]> 2016-10-26T14:31:22Z 2016-10-26T14:31:22Z

Delray Beach, FL — Saltwater Brewery, a Florida-based microbrewery known for the Edible Six Pack Rings, announced an extension to their brewing team with the hiring of Justin Rick, previous Senior Brewer at Brooklyn Brewery.

Justin graduated from the Master Brewers Program at UC Davis in 2008, and over the past eight years has held top brewing positions at Stone Brewing, Leinenkugel and Brooklyn Brewery. Following the success of the Edible Can Ring viral video, Justin will continue the momentum as Saltwater’s new Head of Brewing. Since the beginning of June, he has helped to standardize procedures, improve safety, streamline operations, grow the Beer Lab, and just brewed the brewery’s 250th batch of beer. Dustin Jeffers will continue to manage recipe formulation and serves as Saltwater’s Director of Operations.

“We’re excited to have such a seasoned and talented Brewer,” said Jeffers. “His hands-on, senior-level experience with large breweries is unmatched and will be instrumental to helping Saltwater grow and improve.”

Justin’s hiring ushers in a third canned beer for the company, LocAle. A crisp, refreshing, golden ale with 3.7 percent ALC/VOL, LocAle is the ideal all-day drinking beer to enjoy at your favorite local event or activity. Cans have been available in the Tasting Room since the beginning of September, and are now available throughout Saltwater’s Florida-only distribution territory. The brewery’s canned beer offerings now include Screamin’ Reels IPA, Sea Cow Milk Stout, and LocAle Golden Ale.

About Saltwater Brewery
Founded in December 2013 by a team of local Floridians, Saltwater Brewery is Delray Beach’s first local production microbrewery, with tasting room and beer garden. Using only pure and natural ingredients, each style of handcrafted beer and corresponding name is inspired by the ocean to reflect the lifestyle and passion of the Founders. Saltwater’s goal is to maintain the world’s greatest wonder by giving back through ocean based charities (CCA, Surfrider, Ocean Foundation, MOTE) and the Edible Six Pack Rings. Over 12 styles are typically available in the tasting room, while Screamin’ Reels IPA, Sea Cow Milk Stout, and LocAle, are distributed in cans and on tap throughout Florida. Packaging is done on-site with the brewery’s in-house canning line, and the team will soon install an in-line labeler for seasonal and special releases.

Press Release <![CDATA[Foam Brewers to Release Bottles of Ghost, a Mixed Fermentation Brettanomyces Saison]]> 2016-10-26T14:22:50Z 2016-10-26T14:22:50Z

Burlington, VT — The Foam Brewers are set to release one of their beers for the first time ever in bottles on October 28th through October 29th. Ghost is a mixed fermentation Brettanomyces saison fermented with the Drie Fonteinen and Fantôme strains. This beer was aged for six months before conditioning in 500ml corked and caged bottles. Ghost is a brilliant golden saison with notes of pineapple, lemon and a pleasant balance of bitterness and tartness. Expect lively carbonation that will produce a thick pillowy head when poured into a glass. “We are very excited about this beer as it was one of the first beers we brewed in anticipation of its release for Halloween” says Head Brewer Robert Grim.

The Rundown

Bottles of Ghost will be sold at the Lake Street brewery for $12 a bottle over a two-day period. On Friday October 28th at 5:00 p.m., the first 200 bottles will be released and on Saturday October 29th at 12:00 p.m. the remaining 400 bottles will be released. On Saturday, the brewery will close early at 7:00 p.m. to prepare for their first annual Halloween Affair which is a ticketed event featuring The Medallions, Tar Iguana, and J Bengoy. There is a 3 bottle limit per person, per day. Get it before it disappears.

Follow Foam Brewers on Facebook and Instagram, or visit

Visit us at the brewery 7 days a week

Sun 11 a.m.-5 p.m. | Mon-Thurs 12 p.m.-9 p.m. | Fri-Sat 12 p.m.-11 p.m.

Foam Brewers LLC was founded by an eclectic group of industry professionals with the simple mission “to resourcefully create imaginative beers for enlightened palates.” Located at 112 Lake Street across from Burlington’s Waterfront Park, Foam Brewers provide a unique brewery experience.