Newswire

Grand Teton Brewing is proud to announce their 2017 release schedule. They have made several exciting changes to their offerings this year. Teton Range IPA is a new year-round beer now available on draft with bottles set to hit the market on March 1.

Burial Beer Co. will launch the New York market beginning Tuesday, January 17th with events around the Manhattan and Brooklyn areas. The brewery has maintained a long-standing relationship with the Craft Specialty Departments of Union Beer who they have named as their distributor. Due to ties to the city, via Jess Reiser who grew up in Brooklyn, New York was the clear choice for Burial’s next market expansion.

For Point Bock fans, the start of a New Year means just one thing: their favorite seasonal beer is back.

Midland Brewing Company (MBC) is bringing a new dining experience to the Midland area on Thursday, Feb. 9. with the opening of its highly anticipated restaurant.

Po’ Boy Brewery, established by award-winning homebrewer and cider maker Roberto Bobby Rodriguez II, opens its doors to the public on Jan. 27. Located at 200 Wilson Street, Unit E3, Port Jefferson Station, Po’ Boy, which shares its its owners nickname, is licensed as a farm brewery (requiring it to use locally grown farm products), and is one of the few breweries in the country permitted by state and federal governments to make and serve beer and hard cider at the same location.

How could Full Sail possibly make Session Black even more delicious and drinkable? Here’s a way: Session Black Cherry Black. This brand new beer in the Session Series is everything fans have always loved about Session Black, now with a dash of dark cherry flavor. Still short, dark and drinkable. Still rocking those notes of roasty chocolate. But with a new twist.

Over eight years ago, Upslope Brewing introduced its first offering, Upslope Pale Ale, to the craft beer-loving community of Boulder, Colorado. Now, with two brewing facilities, Upslope continues to deliver its beers in cans to seven states while maintaining innovation and experimentation in its original location which has transformed into the essence of a brewer’s playground.

Hi-Wire Brewing is excited to announce the release of their first Collaboration 12-Pack with NOLA Brewing, Holy City Brewing, and Hardywood Park Craft Brewery. With long-time friendships and connections at each brewery, Hi-Wire is proud to share their craft with respected peers in the Southeast.

Brewed with an enticing ratio of complimentary fruit flesh, freshly squeezed juice, and northwest citrusy-hop varieties, Flesh & Blood IPA, Dogfish Head’s newest year-round brew, begins shipping nationally on January 16, 2017. Clocking in at 7.5% ABV and 45 IBUs, and exclusively available in six-pack cans, Flesh & Blood, an honest to goodness India Pale Ale, is crafted with orange peel, lemon flesh, and an aromatic blood orange juice, resulting in a perfectly balanced, yet explosive and zestily refreshing ale.

Everybody’s Brewing announced today the release of their newest beer, Mountain Mama Pale Ale. Coming in at 5.6% ABV, and 55 IBUs, the hop profile is led by Citra and Cascade, with CTZ used for bittering. The brewery plans to keep this beer available year round.

2-Row Distributing, a division of Del Papa Distributing, is pleased to announce a partnership with SweetWater Brewing to distribute their brands across their Texas City, Beaumont and Victoria marketing territories beginning January 23, 2017.

Ecliptic Brewing’s Capella Porter had quite the year in 2016 — Gold at the World Beer Cup, the US Open BeerChampionships, and the Oregon Beer Awards. These beer competitions bring out the best of the best in the craft beer world and it is quite the honor for a brewery to be able to say one of their beers brought home gold at all three.

Granite City Food & Brewery has promoted Letha Kunshier to vice president, human resources. Kunshier previously served as the company’s senior director of human resources.

Catawba’s Peanut Butter Jelly Time certainly didn’t take the easy road to its near legendary status among craft beer enthusiasts. This hard-earned liquid lunch is the result of blue-collar brewing – hardhats and bootstraps. Aging beer on whole roasted local WNC peanuts presented a unique challenge in 2012, when Catawba brewed their first 3-barrel batch of PB&J. Five years later and now slated for 4-state distribution, this one-of-a-kind beer has inspired some innovative engineering and a proprietary brewing process.