Dow Scoggins

Orval Day : New Date is Saturday, October 3, 2020

September 23, 2020 by Dow Scoggins

The folks at Merchant du Vin are moving the official date for Orval Day to Saturday Oct. 3, 2020.

About Orval Day
On March 26th, 2016; March 25, ’17; March 24, ’18; and March 23, ’19, devotees of Orval Trappist Ale – and some folks who hadn’t tried it yet – convened upon their favorite bar to celebrate one of the world’s unique and highly-respected beers. Orval was the first Brett beer to land on US shores, and has become the favorite beer for many star American brewers. ( “Brett” – brettanomyces – is a yeast variety that adds appetizing, sharp acidity and dryness.) Orval sells one beer, brewed to exquisite perfection within the walls of Notre Dame d’Orval Monastery in Belgium. It’s delicious when it leaves the brewery, but also evolves in the bottle for five years or more.

Each year we make a donation to charity based on US sales of Orval on Orval Day, and participation and sales have grown each year. (Last Orval Day, 2019, we had over 600 accounts participating, across the USA.) If you drink, buy or sell an Orval Trappist Ale on Orval Day – thanks!

Our charity partner for 2020 is again Safe Water Network, helping to bring clean, sustainable water to communities in Ghana and India. After we tally up Orval Day 2020 sales, Merchant du Vin will donate 50 cents to Safe Water Network for every bottle of Orval sold.

Orval Trappist Ale
Orval beer is a high fermentation beer. The ageing process adds a fruity note, which strikes a subtle balance between the beer’s full-bodied yet complex flavour and bitterness.

The beer was first brewed in 1931 and owes its unparalleled taste to the quality of the water, the hops and the yeast used. The brewery has selected very aromatic and unique hop varieties, which hark back to the first brewmaster of Orval, who hailed from Bavaria. The beer’s aromas are very pronounced while maintaining the right level of bitterness thanks to the English method of dry hopping.

The various stages of fermentation – combined fermentation with the original yeast and with wild yeast, followed by fermentation in the bottle – mean the beer must age for some time and requires numerous quality controls.

The History of Orval
The Abbey of Orval is located near Florenville, Belgium in the provence of Luxembourg. The present brewery was completed in 1929, at which time the skittle (pin)-shaped bottle and Orval chalice were introduced. (Brewery, bottle, and chalice were all designed by architect Henry Vaes.) In the middle ages, Orval was famous for producing its iron decoration as well as beer. The abbey was gutted by fire in 1252 & repaired, then was destroyed during the French Revolution.

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Perrin Brewing Company Celebrates Eight Year Anniversary With Party Box To-Go

September 17, 2020 by Dow Scoggins

Comstock Park, Michigan (September 17, 2020) September is Perrin Brewing Company’s anniversary month! Perrin has been committed to liquid craftsmanship and neighborly service since their inception in 2012. Their annual anniversary event, Backyard Bash, could not go on as usual this year; but craft beer lovers can still celebrate at home with the Bash Your Own Backyard Party Box To-Go.

Each Bash Your Own Backyard Party Box To-Go includes a 6-pack of limited release Anniversary Amber Ale. This Amber Ale uses five unique specialty malts and German Ariana hops for a complex malt-forward Amber, with notes of gooseberries, black currant and a pleasant hop aroma.

The box also includes custom Perrin merch including two stainless steel cups, two Bash Your Own Backyard koozies, a treat from Nothing Bundt Cake, and promotional offers from local vendors. Since local live music is a beloved tradition at Perrin’s annual anniversary celebration, the Party Box also includes a “Bash Your Own Backyard 2020” playlist featuring the funkiest, grooviest bands who have played past Backyard Bashes.

Party at home and celebrate eight years of liquid craftsmanship at Perrin. Bash Your Own Backyard Party Boxes are available now for preorder here. Boxes cost $28.99 each and will be ready for pick-up from the Perrin Pub starting September 24. Contact Lindsey VanDenBoom at lindsey@perrinbrewing.com with questions. Cheers to eight years!

About Perrin Brewing Company
Established in 2012, Perrin Brewing Company is a young and rapidly growing craft brewery based out of Grand Rapids, Michigan. Perrin is committed to crafting high-quality and consistent brews and has garnered a loyal local following and a strong reputation for its unique beers. The brewery has won numerous awards including “The World’s Top New Beer Release of 2015” by RateBeer for its No Rules Vietnamese Porter. Through the 2015 partnership with CANarchy, Perrin has experienced exponential growth among package offerings, out-of-state distribution and an increase to over 25,000 barrels of production.

The 2020 Canadian Brewing Awards

September 15, 2020 by Dow Scoggins

The Canadian Brewing Awards is Canada’s national competition for judging the quality of Canadian manufactured beer. The Canadian Brewing Awards invites Canadian majority-owned breweries of all sizes to compete in a Beer Judge Certification Program (BJCP) sanctioned blind tasting determining the best beers in 55 style categories. A Canadian Brewing Award medal is a widely recognized symbol of Canadian brewing excellence.

BEER OF THE YEAR
Glutenberg Red | Glutenberg | Québec

BREWERY OF THE YEAR
Common Crown Brewing Co | Alberta

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Firestone Walker Brewing’s Double Jack Is Back

September 14, 2020 by Dow Scoggins

Paso Robles, California: Double Jack is back by popular demand as Firestone Walker reintroduces its iconic double IPA for the fall season. “We stayed very true to the original recipe and the spirit of a pure West Coast double IPA,” said Brewmaster Matt Brynildson. Double Jack (9.5% ABV) is now available as a limited six-pack can release in all Firestone Walker markets.

Firestone Walker Double Jack was launched in 2009 and soon became famed as one of the West Coast’s trailblazing imperial IPAs. The beer was discontinued in 2016, but the legend lives on, with “bring back Double Jack” still a persistent refrain on the brewery’s social media accounts. Firestone Walker Double Jack made a brief return as part of a limited mixed pack last fall and is now primed for its own dedicated comeback.

“Double Jack is a beer that has stood the test of time, and whose time has come again,” Brynildson said. “It’s like saying hello to an old friend.”

True to its roots, the new Firestone Walker Double Jack is triple dry-hopped after four initial hop additions in the brewhouse. The result is a massively hopped yet improbably balanced double IPA—and an enduring throwback to the freewheeling origins of the West Coast style.

Firestone Walker Brewing Company
Founded by brothers-in-law Adam Firestone and David Walker in 1996, Firestone Walker Brewing Company is a California beer company with three innovative brewing facilities. Firestone Walker’s main brewery in Paso Robles produces a diverse portfolio ranging from iconic pale ales to vintage barrel-aged beers. The Barrelworks facility in Buellton makes eccentric wild ales, while the Propagator pilot brewhouse in Venice specializes in R&D beers and limited local offerings. Firestone Walker is also the brewery behind 805, one of the nation’s fastest-growing beers. Firestone Walker was recently named “Best American Brewery of the Decade” by Paste Magazine.

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Urban Artifact Xmas Pickle Is Coming Home for the Holidays

September 13, 2020 by Dow Scoggins

For all of you who can’t get enough Pickle, we’ve brought it back for the holiday season! This will release to our Online Store on Wednesday, Nov 4th at noon EDT. Xmas Pickle will also be released throughout our distribution network that same week. This gose style beer has the same great Pickle taste you love, just with new wrapping!

Ever been curious to how this unique beer got started? Keep reading to find out more about one of our best-selling beers of all time.

Pickle started back in 2016. Our two brewers at the time, Bret & Josh, were coming up with ideas for taproom only holiday beers when co-owner Scotty brought up the old German tradition of hiding a pickle in a Christmas tree. Cue the Christmas idea light bulb going off above their heads!

It seemed like a no-brainer. Gose beer as the base; with its natural salinity and sour flavor, was the perfect match for cucumber and dill. The execution of this concept would be rather simple. However, the hitch here was, did anyone actually want a pickle flavored beer? The three of them decided, this beer was probably going to flop, but it would be quite a good time watching people try a pickle beer with their friends and families around the holiday season. So the Pickle beer was born.

Now, to their surprise, not only did people get a kick out of the Pickle beer, it instantly became our most asked about beer. What started as nothing more than a holiday joke, has spiraled into a cult favorite. Every year we’ve brewed more Pickle than the year before, and every year it sells out to pickle fans faster than we can produce it. Eventually we moved the release of Pickle to line up with BBQ season and began canning and producing even more of this beer. However, we have just not been able to keep up! In light of this pickle we find ourselves in, we’ve decided to move this beer back to its holiday roots.

Be on the lookout for some holiday Xmas Pickle Variants as well! Those will be announced through our Instagram and Facebook pages as we get closer to the release. With this release, we will be transitioning Pickle into a holiday beer. That means that we will no longer be brewing Pickle in July; so stock up now because it won’t be back until the next holiday season!

About Urban Artifact
Urban Artifact is a brewery in Ohio that produces only sour beer with a focus on real fruit and ingredients. Located in the heart of the city with a taproom, full bar, and live music venue, in the historic St. Patrick’s Church in Cincinnati’s Northside neighborhood. Urban Artifact opened their doors with their first beers and music shows in April 2015. Urban Artifact’s beers are inspired by their culture and community, and by the microscopic natural world around us.

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Rogue Ales & Spirits Releases Pumpkin Patch Ale and Coast Haste IPA

September 13, 2020 by Dow Scoggins

NEWPORT, Oregon — Rogue Ales & Spirits, the only farmer, brewer, distiller, cooper in the US, is releasing its annual Coast Haste fresh hop IPA and Rogue Pumpkin Patch Ale to pay homage to the bounty grown at Rogue Farms in Independence, Oregon. Since 2008, Rogue has remained committed to sharing the terroir of Oregon one acre at a time by growing its own hops and pumpkins, among other vegetables and botanicals, and using these fresh ingredients in their beers, spirits and sodas.

“We came up with the idea to grow our own hops in 2006 when there was a global hop shortage because a storage facility in Washington caught fire,” says Ally Ward, General Manager, Rogue Farms. “As a result, the price of hops quadrupled overnight. To prevent ever having to tell our Brewmaster at the time, John “More Hops” Maier, that we could not get enough hops for him to brew with, we decided to grow our own. Over the past ten plus years, Rogue Farms has expanded and today we grow three different types of hops, cucumbers, pumpkins, marionberries, and botanicals.”

Rogue Farms is only 71 miles from the Rogue Brewery in Newport, Oregon, so ingredients can quickly be transported, while still fresh, to be brewed into world-class beer and spirits.

“The best products come from the best ingredients,” says Rogue Brewmaster, Joel Shields. “Harvest season is one of our favorite times of the year because ingredients are at their peak and beer is begging to be brewed. We take advantage of this bountiful time, by releasing unique products like Rogue Coast Haste and Rogue Pumpkin Patch Ale that can only be made once a year.”

Coast Haste is brewed during hop harvest with the freshest hops possible. Brewed with Rogue Farms-grown Strata® hops, this hazy brew brings forward layered notes of tropical fruits such as mango, passion fruit and grapefruit. The fruity, citrus notes make this the perfect beer to crack open while witnessing the seasons change.

Rogue Pumpkin Patch Ale tastes like fall in a glass. This brew offers strong aromas and flavors of cinnamon, cloves and caramelized pumpkins, subtle hints of toffee malts and spicy hops with a slightly lingering finish.Use the Rogue Finder to find Coast Haste and Pumpkin Patch Ale near you. Learn more at Rogue.com.

PRODUCT FACTS: Coast Haste
Style: Imperial Hazy IPA
ABV: 8.6%
IBU: 51
Packaging: 4-pack 16-ounce cans, draft
Availability: September

PRODUCT FACTS: Rogue Pumpkin Patch Ale
ABV: 6.1%
IBU: 25
Packaging: 750 ml bottle, draft
Availability: September

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 remained committed to sharing the terroir of Oregon hops, honey, cucumbers and pumpkins one acre at a time by growing its own.

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History of Pumpkin Beers and Buffalo Bill’s Pumpkin Ale

September 13, 2020 by Dow Scoggins

Take a stroll through just about any grocery store in America between late August and early November and the pervasiveness of pumpkin-flavored everything becomes apparent. There’s pumpkin spice coffee and tea, bagels, muffins and chips, air fresheners and candles—and that’s only a slice of the pumpkin pie-flavored market. Do a 360-degree spin in a beer store and the shelves and displays of pumpkin pie-inspired beer, imperial pumpkin ales, pumpkin stouts and porters and even shandies and ciders, all point to one thing: America loves pumpkin.

Of course, the question of whether we the people love pumpkin has never really been a question at all.

“The pumpkin thing is as American as apple pie. Pumpkin pie? Come on, that’s as American as you can possibly get,” says Bill Owens, founder of Buffalo Bill’s Brewery in Hayward, CA, and brewer of the first commercial pumpkin beer in the country. “When you have something that’s so culturally deep, everybody loves it.” Buffalo Bill’s Pumpkin Ale was first brewed in 1985.

And in terms of beloved pumpkin spice-flavored foods, pumpkin beer is right up there with the Pumpkin Spice Latte. In the last 25 years or so, pumpkin beer has gone from an experimental specialty beer made by a handful of brewers to a seasonal phenomenon and a major force in the craft beer market. Its reign as seasonal beer king grows more extensive every year as pumpkin beer seeps into summer and arrives on shelves in the middle of July into August, to the ire of summer drinkers and the delight of eager pumpkin beer fans.

Pumpkin’s roots do run culturally deep, but the pumpkin itself was not always so glorified. Rather, it was respected as a utilitarian food source, explains Cindy Ott, author of the book Pumpkin: The Curious History of an American Icon.

“Pumpkin ale was not something that was treasured in any way, shape or form,” she says. “In the early Colonial era, pumpkin was cheap and prolific and grew like a weed. When there was no wheat for bread or sugar for cake or barley for beer, they could substitute the prolific pumpkin.”

Thus, pumpkins became known as a “last-resort” food and a crop that was associated with hard times—which is what helped fuel its climb to American icon. As Americans moved into cities in the early 19th century and the distance from their agrarian roots grew greater, their nostalgia for simpler times was projected onto the pumpkin, Ott argues. Other better-tasting squashes had greater market value and were incorporated into daily meals much like they are today, while the poorer-tasting pumpkin was left behind in the fields and often used as livestock fodder. The pumpkin became intertwined with ideas and associations greater than itself, of an old-fashioned way of life on the small family farm, nostalgia and tradition.

“Those ideas, about last resort and hard times and, ‘Throw the pumpkin in and take care of yourself and your family on your small plot of land,’ became symbols and stories of American survival,” says Ott. “It’s these kind of associations that people are buying, and the associations are really positive and affirming.”

We might not be consciously aching for our agrarian roots today, but the ideas surrounding the pumpkin are still overwhelmingly pleasing—images of rustic pumpkin patches with red barns and hay rides, toothy, glowing jack-o’-lanterns perched on stoops and a slice of pumpkin pie with a scoop of ice cream on top after a hearty Thanksgiving meal.

Seasonal Spice
While our associations with pumpkins may have changed, the pumpkin itself and its earthy, squashy, borderline bland flavor has not.

Enter the aromatic flavorings of pumpkin pie spices: cinnamon, ginger, cloves, allspice and nutmeg. This spice dream team has retained the positive associations of pumpkin, the harvest and changing seasons, while casting off the pumpkin itself. Take, for example, Starbucks’ enormously popular Pumpkin Spice Latte, which has become the poster child for the pumpkin craze of late and is not made with any real pumpkin.

It is the same conundrum that “Buffalo Bill” Owens ran into when he brewed the first pumpkin beer in 1985. Owens was inspired after reading about how George Washington brewed pumpkin beer, so he grew his own pumpkin, brought it down to the brewery, chopped it up, baked it in the pizza oven and added it to the mash tun, where the malt is mixed with hot water to convert complex starches into fermentable simple sugars.

There was just one issue with the beer, Owens says: “The only problem I had was at the very end was there was no pumpkin flavor whatsoever because you’re taking a starch, the gourd, converting it to sugar, fermenting the sugar, adding hops and then fermenting, so any flavor from the pumpkin is stripped away.”

To solve the problem, Owens walked over to his local market, bought a can of pumpkin pie spices, percolated it so he had a quart of pumpkin-flavored water, which he added that to the beer and then carbonated and bottled it.

“I was very proud of my secret ingredient, which came out of a can from the supermarket,” says Owens.

And voilà—the Buffalo Bill’s Pumpkin Ale was born.

Taken from an article written by By Heather Vandenengel for All About Beer Magazine – Complete Article

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Auburn, CANarchy, Oskar Blues craft fellowship to increase diversity in brewing

September 12, 2020 by Dow Scoggins

Auburn University’s brewing science and operations program has teamed up with CANarchy Craft Brewery Collective and Oskar Blues Brewery to introduce a fellowship to help increase diversity in the brewing industry.

The CANarchy Craft Brewery Collective and Oskar Blues Brewery Annual Fellowship for Diversity will be awarded each year to a student enrolled in Auburn’s brewing science and operations graduate program, offered through the College of Human Sciences. In order to qualify for the $18,000 fellowship, a candidate must demonstrate good academic standing. Preference will be given to candidates with financial need and those who have attended a historically black college or university.

CANarchy is a collective of breweries dedicated to bringing innovative flavors to craft beer around the world, of which Oskar Blues Brewery is a fundamental member.

“Oskar Blues is thrilled to be partnering with Auburn University and its brewing science and operations program on this annual fellowship,” said Aaron Baker, senior marketing manager for Oskar Blues. “Diversity enlivens and energizes so many industries in our country, and craft brewing should be no exception. We are stoked to follow closely what these students are brewing up and to share a beer with them at the end of their studies.”

Oskar Blues was founded in 2002 by Auburn alumnus Dale Katechis, who first crafted the brewery’s signature Dale’s Pale Ale in a bathtub while an Auburn student. Katechis was instrumental in the creation of Auburn’s brewing science and operations graduate program through the College of Human Sciences.

The program utilizes biology, chemistry, agronomy and business to prepare candidates for success in the malting, brewing and distilling industries. Although classes are offered through distance education, the program marries traditional teaching with real-world experience. Each student attends at least one residency weekend at an Oskar Blues location and completes the curriculum eligible to sit for the Institute of Brewing and Distilling’s General Certificate/Diploma of Brewing examinations.

“This is both timely and a much-needed initiative, and as always, we are grateful to Dale and his forward-thinking team for their support and commitment to encouraging better science and diversity in the craft brewing industry,” said Martin O’Neill, head of Auburn’s Department of Nutrition, Dietetics and Hospitality Management. “In truth, it is just one more example of Oskar Blues living up to the promise that their story is about more than the beer. They are truly dedicated to doing the right thing always, and we are so proud to be partnered on this initiative. We look forward to attracting some truly great students who will carry the Auburn and Oskar Blues names forward in the brewing field.”

The CANarchy Craft Brewery Collective and Oskar Blues Brewery Annual Fellowship for Diversity will become available in the 2021-22 academic year. To learn more about the brewing science and operations program, visit humsci.auburn.edu/brewing.

About Oskar Blues Brewery
Founded in 1997 by Dale Katechis in Lyons, Colorado, Oskar Blues Brewery launched the craft-beer-in-a-can apocalypse with their hand-canned flagship brew, Dale’s Pale Ale. Today, Oskar Blues operates breweries in Colorado, North Carolina and Texas, brewing and canning Can-O-Bliss IPA, Dale’s Pale Ale, CANundrum Mix Pack and other craft beer offerings. Oskar Blues beers are available nationwide in the U.S. and in more than 15 countries. Oskar Blues Brewery is a proud member of CANarchy, a disruptive collective of like-minded craft brewers dedicated to bringing high-quality, innovative flavors to drinkers in the name of independent craft beer.

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Wasatch and Squatters Brewpubs To Expand Into New Locations

September 11, 2020 by Dow Scoggins

SALT LAKE CITY, Utah — Wasatch Brewery and Squatters Craft Beers will soon add to their family of Pub locations. The expansion includes a new Craft Café, a relocation of Squatters’ beloved airport pub at Salt Lake City International Airport, and the establishment of a new Wasatch Brewery airport location. The Craft Café opens for business today, September 8, at 5725 West Amelia Earhart Drive in Salt Lake City. Squatters’ updated airport location opens in mid September, and Wasatch will serve airport guests starting in late October.

The Craft Café will offer specialty sandwiches, snacks and grab-and-go items, for both dine-in and to go service. Thirsty guests can enjoy fresh draft beer and canned beer on premise, or pick up packaged beer to go. Craft catering services, perfect for any corporate needs, can also be arranged through The Craft Café. Hours of operation are 8 a.m.-6 p.m.

Squatters’ airport location has served fresh menu items and cold beer to travelers since 2000, originally located in C-Terminal. Squatters has always independently staffed and managed their airport location rather than relying on third party staffing, and will continue to do so in the new, South Terminal location. Guests will find the same beloved Squatters fare and friendly service in a bigger, newly designed space.

Additionally, airport guests will soon be offered a uniquely Utahan experience at the new Wasatch Brewery airport location, where travelers can enjoy delicious food and beers by the state’s original microbrewery. Wasatch and Squatters Brewpubs plan to independently staff and operate their new airport location.

Wasatch and Squatters Brewpubs
Wasatch Brewery and Squatters Craft Beers have served the Utah craft beer community since the late 1980’s and are excited for their upcoming expansion. The new locations will join their existing five full-service pub locations and one brewery taproom. Wasatch Brewery and Squatters Craft Beers distribute fresh, Utah-brewed beer to 23 states. Visit their websites for details at https://wasatchbeers.com/ or https://www.squatters.com/our-brew/ or direct questions to Maxwell Christen at mchristen@squatters.com.

About Wasatch Brewery
When Greg Schirf moved from Milwaukee to Utah in the early 80’s and saw the lack of local beer, he knew he needed to take matters into his own hands and do what any self-respecting midwesterner would: start a brewery. Now reaching over 20 states, Wasatch was the very first brewery in Utah, and has been proudly misbehaving and brewing award-winning brews since 1986.

About Squatters Craft Beers
Beer brings people together – a revelation that led founders Jeff Polychronis and Peter Cole to open Salt Lake City’s first brewpub in 1989. Since then, Squatters has continued to embrace the philosophy of healthy community and healthy planet, sending award-winning beer to over 20 states using sustainable and local resources.

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Flying Dog Brewery Releases 2020 Cold Press Coffee Porter

September 11, 2020 by Dow Scoggins

FREDERICK, Maryland – From the depths of Satan’s petting zoo comes a savage beast reincarnated in the form of a cold press coffee porter, Flying Dog Brewery’s Kujo. Brewed with Colombian La Caturrita beans from the brewery’s devious friends at Vigilante Coffee Co., Kujo offers nutty, roasted malts steeped in sweet, chocolate-forward coffee, giving this autumnal monster its trademark smooth and velvety cocoa finish.

Creating Kujo Coffee Porter was a joint effort between Flying Dog Brewery and Vigilante Coffee Co., coffee brewing experts with locations in Hyattsville and College Park, MD. Once Flying Dog decided on the taste profile desired for Kujo, Vigilante went to work finding the perfect beans for the brew. Roastmasters and brewmasters from both teams taste-tested multiple trials and adjusted the roasting process as needed to find the proper combination for the beer.

“Working with Vigilante Coffee Co. to bring Kujo to life is always one of our favorite times of the year,” said James Maravetz, VP of Marketing for Flying Dog Brewery. “You think people are passionate about coffee? Kujo fans take it to a whole new level. They’re rabid animals.”

Kujo Coffee Porter is brewed with 100% Colombian coffee, a medium roast of the varietal Caturra sourced from small farms located in Huila and Tolima. The beans, nicknamed La Caturrita, are smaller than the average coffee bean and are sourced directly by the Vigilante Coffee Co. team. It is one of Vigilante’s most popular coffees due to its classic Colombian cup profile and pairs beautifully with the stout created for Kujo.

“Finding the right coffee beans for Kujo was several months in the making and I think the brewing experts on both sides of this project nailed the execution,” said Chris Vigilante, Owner & Roaster, Vigilante Coffee Co. “Vigilante started out of a rowhome basement in D.C., so our team is thrilled to be working hand in hand with the largest brewery in Maryland to create such a unique fall beer.”

The coffee beans are added to the mix on the cold side of the brewing process, resulting in a lower bitterness from the coffee and a deliciously smooth finish to the beer. This 6% cold press coffee porter also uses Perle hops and Black, Chocolate and Roasted Barley malts.

Kujo makes its return this week and will be available in 6-packs of 12 oz. bottles.

About Vigilante Coffee Co.
Born in the basement of a rowhome in Washington, D.C., Vigilante Coffee Co. has grown to include two cafes, their roastery, a coffee training lab, thousands of monthly coffee subscribers across the country, and cafe partners & businesses serving their coffee throughout the US and as far as Saudi Arabia. At Vigilante, the focus is on quality & the customer experience. The team, led by Owner and Green Coffee Buyer Chris Vigilante, aims to deliver the ‘Vigilante experience’, based on authenticity, transparency, world class service, and the world’s best coffees.” For more information, visit www.vigilantecoffee.com.

About Flying Dog Brewery
As one of the fastest-growing regional craft breweries in the United States, Flying Dog has been brewing world-class beer that pushes the confines of traditional styles for 30 years. Flying Dog attracts everyone from craft beer connoisseurs to those just catching the wave with up to 20 styles available at any given time. Introduced to Flying Dog by the Gonzo writer Hunter S. Thompson, artist Ralph Steadman has produced original art for Flying Dog’s labels since 1995. Recent accolades for Flying Dog include its Pale Ale ranked as the #1 American Pale Ale in the U.S. by The New York Times. For more information, visit www.flyingdog.com.

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