Dow Scoggins

TEMECULA, Calif. — Garage Brewing Co.’s latest creation is a beacon of brightness in the wild world of hazies. Juicy Boom is brimming with passionfruit, light melon and citrus notes thanks to Galaxy, Citra and Lemondrop hops.

“Galaxy and Citra hops are like the dynamic duo of juicy hops,” said Bret Stitzman, brewer at Garage Brewing Co. “This beer is a juice explosion waiting to attack your taste buds with a tsunami of tropical goodness.”

Galaxy and Citra accentuate the juiciness of each other while Lemondrop punches up the lush and bright characteristics making this beer an exceptionally juicy offering.

At 6.7 percent ABV, this craft beer also delivers a nice hop forward flavor without a bitter bite.

“This beer has big mouthfeel from the oats and lactose additions that help drive home the juicy notes from the late hop additions,” Stitzman said. “Drinking this hazy golden brew will remind you of bright and sunny tropical days on the beach.”

Juicy Boom

• Flavor: Tropical juice with a touch of lemon
• Aroma: Citrus, lemon and tropical fruit
• Balance: Late edition hops give heavy juiciness with no bitterness
• Body: Big mouthfeel to help balance fruity tropical hops
• ABV: 6.7 percent
• Availability: Limited Release
• Size: Draft

About Garage Brewing Co
Garage Brewing Co. opened in Temecula, California in 2013 with a focus on brewing quality and exciting craft beers alongside a fast-casual pizzeria. In 2015 the brewing arm expanded to a production facility in Murrieta with a state-of-the-art 30 BBL brewhouse. Numerous Garage Brewing Co. beers have won prestigious Gold Awards from Great American Brew Festival, Los Angeles International Beer Competition and Sonoma County Fair and California State Fair. Garage Brewing Co. ensures unsurpassed quality by printing every bottle and can with an easy to find and read best by date. Most beers are sold on draft, 22 oz. bottles, 12 oz. 6-pack bottles and cans, growlers and kegs in the taproom/brewpub and distributed to stores and restaurants throughout Southern California and Las Vegas. Visit garagebrewco.com.

Take a large Siffer [Sifter] full of Bran Hops to your Taste.–Boil these 3 hours then strain out 30 Gall[ons] into a cooler put in 3 Gall[ons] Molasses while the Beer is Scalding hot or rather draw the Melasses into the cooler & St[r]ain the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm then put in a quart of Yea[s]t if the Weather is very Cold cover it with a Blank[et] & let it Work in the Cooler 24 hours then put it into the Cask–leave the bung open till it is almost don[e] Working–Bottle it that day Week it was Brewed.

New York Public Library holds the recipe as part of its collection, and 2011 to celebrate the centennial of its Steven A. Schwartzman building, commissioned the Schmaltz Brewing Company to recreate it. Alas, the brewers at Schmaltz are only brewing 15 gallons.

CINCINNATI, OH— Brink Brewing, 2018 Great American® Beer Festival Very Small Brewery and Brewer of the Year, is celebrating two years in business following a notable year of awards and accolades. Brink will be celebrating their second anniversary starting on February 15 with an exclusive bottle release of their 2019 Anniversary Blend followed by a weekend of celebrations.

This past year, Brink Brewing produced 650 BBL —a 45 percent increase from 2017 which included 97 batches and 50 new recipes. With these beers Brink Brewing won a multitude of awards ranging in scale from local to international competitions.

Awards won by Brink Brewing during their second year in business include a 2018 World Beer Cup bronze medal (Milk Stout); a gold medal (Sweet Stout), silver medal (English-Style Mild Ale), Very Small Brewery of the Year, and Very Small Brewer of the Year at The Great American Beer Festival®; gold (England / Hazy IPA), silver (Milk Stout), bronze (English Mild), and best Southwest Brewery at the Ohio Craft Brewers Cup; gold (Brown Ale), gold (English Mild), gold (Scottish Ale), and 2nd Place Overall Nation Champions at the US Open Beer Championship.

For their Anniversary weekend, February 15-17, Brink Brewing will be releasing a coveted lineup of special releases including their 2019 Anniversary Blend bottle release beginning at 3pm on Friday, February 15.

This special second anniversary blend was carefully crafted between their First Anniversary Blend (38.5%), 2017 Barrel Aged Kelly’s Candy Barley Wine (32%), 2018 Armored Heart Russian Imperial Stout (13%), 2017 Barrel Aged Duncan Clan Stout (10%), and 2018 Night Cap Holiday Porter (6.5%) along with Deeper Roots Losantiville cold steeped coffee and copious amounts of vanilla beans.

Brink will also be tapping the following draft-only releases throughout the weekend:

Friday, January 15
Business Meeting Oatmeal Stout with Raspberry and Vanilla Beans
Maple Bacon Moozie Milk Stout
2017 Barrel Aged Bulldog Ole Ale
Father G’s Bees Brown Ale with Honey and Maple Syrup
Graham cracker Berlin Wall Berliner Weisse

Saturday, January 16
2017 Barrel Aged Kelly’s Candy Barley Wine
Father G’s Bees Honey Brown Ale with Maple and Blueberry
Coffee Doughnut Debbie Jean Blonde
Mint Oreo Moozie Milk Stout
Business Meeting Oatmeal Stout with Raspberry and Vanilla

Sunday, January 17
Barrel Aged Duncan Clan Scottish Ale
Toasted Coconut King Cake
Quadruple Dry-hopped JBoy
Barrel Aged Barrel Thieves and Hired Guns with extra EXTRA vanilla
Business Meeting Oatmeal Stout with Raspberry and Vanilla
Father G’s Bees Brown Ale with Maple Syrup and Honey

ABOUT BRINK BREWING
Brink Brewing Co is neighborhood Craft Brewery in the College Hill neighborhood of Cincinnati. Providing quality beers in a welcoming, comfortable taproom. In less than two year a of operation they have accumulated an impressive amount of awards that now include three medals at the 2017 Great American Beer Festival®, a Bronze at the 2018 World Beer Cup®, seven U.S. Open Beer Competition medals, three Ohio Craft Brewer Cup awards, and two Denver International Beer Competition awards. For more information visit brinkbrewing.com.

NEWPORT, Ore. — Rogue raises a glass to chocolate stouts this February, the month to celebrate all things decadent, sweet and full of chocolate. This year, just in time for Valentine’s Day, Double Chocolate Stout gets a new look that emphasizes its chief ingredient: imported Belgian chocolate.

Both Double Chocolate Stout and Chocolate Stout celebrate Valentine’s Day, but give those celebrating an alternative to roses, champagne and strawberries.  “Strawberries aren’t even in season in February,” says Rogue President Dharma Tamm. “Our two decadent stouts are a fantastic way to show you really care about someone. And if you need to do something more traditional, these beers are great for candlelight dinners.”

Double Chocolate Stout is available in limited quantities in newly redesigned 750 ml bottles and on draft in February. Chocolate Stout is available in 22 oz. bottles and on draft year-round. Find Chocolate Stout and Double Chocolate Stout near you using the Rogue Finder.

About Rogue Ales & Spirits
Rogue Ales & Spirits, the only farmer-brewer-distiller-cooper in the United States, was founded in Oregon in 1988 as one of America’s first microbreweries. Rogue has won more than 2,000 awards for taste, quality and packaging, and is available in all 50 states as well as 54 countries. Proudly rooted in Oregon soil, Rogue’s beers, spirits and sodas are made with ingredients grown on Rogue Farms in Independence, Oregon. Rogue Spirits are hand-distilled on a 550-gallon still in Newport, Oregon, aged in the thick ocean air of the Yaquina Bay and bottled by hand. Since 2008, Rogue has shared the terroir of Oregon by growing its own hops, barley, rye, wheat, honey, cucumbers and pumpkins and using them in beers.

LOUISVILLE, Ky.— In a move toward diversifying its portfolio and reaching spirits consumers, Goodwood Brewing Co. announced a foray into the crafts spirits space with the launch of a Premium Bourbon aged in stout barrels.

The 90 proof, small-batch bourbon is the first product to be launched under the Goodwood Spirits line. As with all Goodwood Brewing products, an emphasis was placed on quality and craftsmanship, with months of preparation and experimentation going into the spirit.

Goodwood Stout Bourbon is aged in charred white oak American barrels for 12 years, before being finished in Goodwood Bourbon Stout barrels, for a special flavor that can only develop by being finished in this unique manner. The stout beer-barrel aging lends malt sweetness and a cocoa character to the robust whiskey tones of vanilla and sweet caramel.

“Bourbon has always been an integral part of the Goodwood product line with our barrel aged program,” noted CEO Ted Mitzlaff. “We are located in the heart of bourbon Country and understand the tremendous impact barrel finishing has on creating superior taste profiles. We are extremely excited to launch our first of many spirit expressions and believe the consumer will enjoy our Stout Bourbon as much as we do.”

Goodwood Spirits will be released in early February in select retail stores and exclusive accounts throughout the Louisville and Lexington markets, and will enter the rest of Kentucky in the near future. Goodwood Spirits can also be purchased at the Goodwood Brewing Taproom in Louisville, Kentucky.

About Goodwood Brewing
Goodwood Brewing is located in the heart of downtown Louisville, Kentucky. The brewery is dedicated to making beers that have been touched by wood; whether in reclaimed oak casks once used to house bourbon, red wine, tequila, rum and brandy or seasoned on oak, hemp, poplar or ash. Goodwood’s “shade-grown beers” are all touched by the natural gradations of reclaimed casks and other wood types for flavorful expressions that are unique to Goodwood. Just like the bourbon Kentucky is famous for, all of Goodwood’s beers begin with limestone water. The gents behind Goodwood are some of Louisville’s longest-serving brewing veterans, producing craft beer since 1988. Goodwood beers are available in Kentucky, Indiana, Alabama, Virginia, Tennessee, South Carolina, West Virginia, Missouri, Oklahoma, Georgia, Florida, Texas, Ohio and Kansas.

MINNEAPOLIS — Finnegans Brew Co., long known as the first beer company to donate 100 percent of profits to charities fighting hunger, is giving something else away this month: recognition. They are releasing a beer called Tricia to honor one of their long-tenured team members, Tricia Nelson.

Tricia has been with the company for 11 years, having started as an intern (rather, FINNtern) and moved her way up to Sales Development and Community Relations Manager. She is the woman behind the curtain of many Finnegans projects, including the Finnegans Market, a self-sustaining market held in the Finnegans House courtyard that aims to build community and increase access to nutritious food for all in the neighborhood. She takes on the heavy lifting that goes into managing the Finnegans Community Fund and non-profit partnerships, and fosters relationships with farmers and producers that source the ingredients used in beers and whose fresh produce line the shelves of the food pantries that partner with the brewery.

To put it simply: Tricia does it all. She is incredibly committed to Finnegans and is the living embodiment of the mission to turn beer into food and build strong communities in the process.

Tricia (the beer) is a barrel-aged Belgian Brett Pale Ale sitting at 6.4 percent ABV. It is a funky brew with a classic Belgian taste and notes of pepper and spice. Drinkers will get hints of mild oak, mixed berry and pineapple on the nose. It is available on tap at the Finnegans House and in 750 ml bottles. And it is Tricia (the person)’s favorite type of beer. No Tricias were harmed in the making of this brew, despite her reluctance to accept the attention.

“I was horrified at first, but now I’m embracing it. Who has a beer named after them?! I’m just so flattered and grateful to work for a company that would go this far to recognize an employee,” Tricia noted, blushing of course.

Finnegans is known for being unconventional. The release of Tricia lines up with Employee Appreciation Day on Friday, March 1, but that is not by design. Jacquie Berglund, Founder and CEO of Finnegans, believes in giving recognition in the moment and isn’t driven by status quo, which can be said for how she runs the business as a whole.

Having launched in 2000, Jacquie and the Finnegans team opened their first brewery/taproom just last year, in the Elliot Park neighborhood of Minneapolis. Finnegans then shifted from contract brewing to crafting their own brews, with the hiring of their first ever head brewer, Ryan Mihm and assistant brewer, Logan McLean. They went from having three beers available to having brewed over 70 varieties.

Despite all of these changes, one thing remains the same: Finnegans cares about giving back and positively impacting the community and about their team. It takes a village to raise a more purposeful pint, and this village works hard to do good.

MUKILTEO, Wash. — Diamond Knot Brewing Company is taking 2019 by storm with three new beers offered in cans and draft along with two beloved styles in a new package. The new beers are: The Flagstate IPA, a hop forward IPA that drinks smoothly without overwhelming bitterness; the Tropic Island Stout with fruity aromas that come from a specialty yeast with flavors reminiscent of Caribbean rum; and the Lower Deck Lager, which is a hop forward lager with an intense citrus aroma and clean caramel undertones. They will also offer the Northwest Blonde year-round and the Premium Series will be kicked off with the Industrial IPA.

Flagstate IPA is a hop forward IPA, lighter in color and much less bitter than other IPAs that DKB has brewed in the past. Flagstate IPA is a daily drinker that you will want to keep in your fridge to have on hand when you get off work. “This IPA is nothing like the IPA that Diamond Knot has been brewing since 1994,” says brewery production manager Brian Guerrant. “Our focus on innovation in 2018 led us to this updated flavor profile that is sure to please northwest beer drinkers.”

Tropic Island Stout is a year-round stout that is not heavy and is surprisingly refreshing for a dark beer with smooth undertones of brown sugar followed by a roasted barley backbone. “On the beach or the slopes, you will love this beer,” noted one of Diamond Knot’s latest hires, Grady Warnock, who has a degree from the World Brewing Academy, Siebel. The Tropic Island Stout recipe comes from Eric Plummer, who is an integral part of the R&D program.

Lower Deck Lager is a traditional lager with a west coast twist. Incredibly refreshing and crisp, this beer has a citrus aroma and a pleasant hop bite followed by a complexity brought on by the smooth malt background. “I am excited to finally share what our brewers were able to do with this style,” said DKB’s sales manager Josh Russell, an industry veteran who came aboard in 2018. “It’s a damn fine Lager.”

“Not only are we excited to release three new beer styles in package, we are thrilled to share our new branding,” declared President & CEO Andy Eason “We have worked very hard alongside the amazing folks at Blindtiger Design to keep the integrity of our brand while refreshing our look. With a focus on R&D, quality control and being able to control our product from conception all the way to finished packaging, the next chapter of Diamond Knot Brewing Company will be sure to delight beer enthusiasts across the northwest.”

About Diamond Knot Brewing Company
Diamond Knot Brewing Company is the longest continuously running brewery in Snohomish County, independently owned and founded in 1994. They employ over 120 people with two full service brewpubs in Washington, one in Mukilteo and one in Mountlake Terrace and a production facility in Mukilteo, Washington. Diamond Knot Beers are distributed in select northwest regions. For more information go to www.diamondknot.com or email info@diamondknot.com