Dow Scoggins

BELLINGHAM, Wash. — On Wednesday, December 19, Bellingham breweries Boundary Bay Brewing Co. & Wander Brewing are each releasing Resilience IPA, Sierra Nevada Brewing Company’s nationwide fundraising brew.

Sierra Nevada Brewing Company created the recipe for Resilience IPA and invited the craft beer community to brew and donate proceeds to benefit the communities affected by the wildfires.

“The destruction from the most recent season of wildfires in Northern California is devastating. We believe the craft beer industry has the responsibility to support the communities that have supported our businesses and helped to build our craft industry,” says Chad Kuehl, owner of Wander Brewing. “When Ken and Sierra Nevada put the ask out to the beer community, it was a simple decision to lend a hand.”

Boundary Bay Brewing Co. and Wander Brewing each joined more than a thousand other breweries to brew Resilience IPA on Giving Tuesday, November 27.

“The recovery efforts from craft breweries to help rebuild in the communities who’ve faced disaster is truly amazing,” says Janet Lightner, General Manager of Boundary Bay Brewing Co. “We’re a tight-knit community and participating in such a cause reinforces where the heart of our industry is.”

The Camp Fire, which started on November 8, destroyed nearly 10,000 homes, killing many residents and leveling the town of Paradise, California. 100% of the proceeds from Resilience IPA will benefit the nonprofit organization, Sierra Nevada Brewery Camp Fire Relief at the Golden Valley Community Bank Foundation, a 501(c)(3) organization, and 100% of the fund will be used to help rebuild the lives of those devastated by the Camp Fire.

“We know that the rebuilding process will take time, but we’re in this for the long haul,” says Ken Grossman, Sierra Nevada Founder, in an invitation letter to brewers. “Our hope is to get Resilience IPA in taprooms all over the country to create a good foundation for our community’s future.”

Resilience IPA is a classic IPA that will be available on tap at Boundary Bay Brewing Co. and Wander Brewing and every pint sold will directly benefit the fundraising effort.

Seattle, WA – From an outstanding group of talented applicants, Barry Chan of Lucky Envelope Brewing has been named recipient of the 2019 American Brewers Guild scholarship.  Barry will be attending ABG’s Intensive Brewing Science & Engineering course that runs from January to June 2019.  The Intensive Brewing Science & Engineering course is a 22-week distance education program with a final week of residential instruction in Middlebury, VT.  The course covers all the fundamentals of beer production and quality assurance with a special emphasis on practical issues.

Barry Chan is currently Head Brewer/co-Founder at Lucky Envelope Brewing.  While Barry began to pursue a career in engineering, he quickly became immersed in the Washington homebrewing scene.  Finding a deep sense of community and shared learning, Barry further refined his craft by becoming a Beer Judge Certification Program (BJCP) judge and earned a National score on his first tasting exam.  His passion and dedication soon translated into a desire to transition to professional brewing with the founding of Lucky Envelope Brewing.  In its very first year, Lucky Envelope Brewing won a medal at the 2015 GABF, which is now one of many national and regional awards earned to date.  About Barry, Selection Committee members highlighted “his sense of life-long learning and openness to sharing knowledge that is at the core of homebrewing and professional craft brewing” and underscored “his perspective that brewing forward includes looking back which Barry did with a modern recreation of a 5000-year-old beer from northern China.”  “Barry grounds himself with the science of brewing and then innovates with vigor, spirit, and even humor.”  So aptly, a Selection Committee summarized “Barry is at the perfect time of his career to benefit from the ABG course.  He’ll spread that knowledge far and wide, as he is a natural teacher.  Barry is a true ambassador of our profession and industry.”

The American Brewers Guild is a premier school for the craft brewing industry dedicated to providing a comprehensive learning experience that focuses on the technical, scientific, and operational matters and issues that brewers face in a craft brewing environment.  This year marks the tenth year of collaboration between the Falconer Foundation and the American Brewers Guild.  We offer our deepest gratitude to ABG for its long-standing and continuing support for the Foundation’s brewing education scholarship program.

Join us in thanking the Selection Committee of Paul Bergman, Head Brewer and Owner of Wild Ride Brewing, Rodger Davis, Owner and Brewer of Faction Brewing, Jamie Floyd, Owner and Founding Brewer of Ninkasi Brewing, Alan Moen, Senior Writer and Columnist for American Brewer Magazine, and Steve Parkes, Owner and Lead Instructor of American Brewers Guild who were given the difficult decision of selecting a single recipient from a deep and talented group of deserving candidates.

The Falconer Foundation has granted 41 scholarships since 2004 and is dedicated to promoting knowledge and expertise in the craft brewing industry in memory and honor of Glen Hay Falconer.  For more information on the Glen Hay Falconer Foundation, visit www.glenfalconerfoundation.org and follow us on Facebook.

ATHENS, GA – Creature Comforts Brewing Company and Jackie O’s Brewery will release a collaborative saison aged in wine barrels, Athens to Athens Grist to Grist, this January. The beer will be available in 750mL bottles from Creature Comforts’ tasting room.

Athens to Athens Grist to Grist is a saison the two breweries made with spelt sourced from Jackie O’s community in Ohio and wheat locally sourced from DaySpring Farms in Danielsville, GA. The saison base was split among wine barrels. Half the barrels inoculated with Creature Comforts’ house-mixed culture, and the other half with Jackie O’s house-mixed culture.

After a year of resting in barrels, the breweries blended the saisons to bring together the flavors from the two house cultures. Jackie O’s signature lemon meringue flavor pairs perfectly with Creature Comforts’ stone fruit notes. The beer is 6-percent ABV.

“By inoculating the barrels with each of our mixed-cultures separately, we were able to allow our house cultures to develop the flavors they would on their own and then blend the beer to create a unique voice together,” said Wood Cellar and Specialty Brand Manager Blake Tyers. “I have such a huge respect for Brad and the work he’s done at Jackie O’s. I favored the Jackie O’s character in the blend to present something different than what we typically offer, and to present a distinct saison that is truly representative of the collaboration.”

Jackie O’s traveled to Athens, GA to brew the saison in February 2017. The beer is the second release in a collaboration series with Jackie O’s. The first of the series, a smoked barleywine aged in bourbon barrels and inspired by historic Adambier, was released under the same name from Jackie O’s tasting room in Athens, OH.

Creature Comforts staff member Melissa Merrill designed the label artwork. The artwork depicts an idyllic moment to enjoy the saison. Athens to Athens Grist to Grist will be available from the brewery’s tasting room on January 11. For more information on Jackie O’s Brewery, visit www.jackieos.com. For more information on Creature Comforts Brewing Company, visit www.creaturecomfortsbeer.com.

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ABOUT CREATURE COMFORTS BREWING COMPANY: Creature Comforts is an Athens, Georgia based brewery offering finely balanced artisanal beers. Since opening its doors in April 2014, Creature Comforts has made an imprint in the craft beer community with its award-winning, year-round and special release beers. To learn more about Creature Comforts, contact Emily@ccbeerco.com or visit us online at www.creaturecomfortsbeer.com

ST. LOUIS, MO — Schlafly Beer, the largest locally owned craft brewery in St. Louis, introduces the latest beer in the From The Ibex Cellar series: Barrel-Aged Barleywine, an English ale aged in Kentucky Bourbon barrels. The final beer of this year’s premium collection of six bold, barrel-aged beers packs a punch at 10.2%. This is the first release of Barrel-Aged Barleywine in a series that also included: Barrel-Aged Imperial Stout, Imperial Coffee Stout, Local Oak, Sour Blonde and Barrel-Aged Saison. The From The Ibex Cellar series will return in 2019.

Founding Brewer Stephen Hale explains the flavor profile. “You get the unmistakable flavor of a Kentucky bourbon with the heft of a British strong ale,” he explains. “The Bourbon barrels impart oak, vanilla and, of course, whiskey flavors to the considerable malt strength of a barleywine. Keep a stiff upper lip!”

Schlafly’s Barrel-Aged Barleywine offers a new twist on one of the brewery’s most-lauded brews. Hale continues, “Barleywine has been in the brewery’s portfolio since the early 1990’s, and it has been a favorite ever since. It heralded the coming of winter when strong beers were the norm to stave off the ensuing cold weather.”

Schlafly’s From The Ibex Cellar: Barrel-Aged Barleywine is available now for a limited release across Schlafly’s distribution footprint for a suggested retail price $17.99. For more on Schlafly Beer’s distribution, visit http://www.schlafly.com/ beer-finder/.

About Schlafly Beer: Schlafly Beer, Missouri’s largest locally-owned, independent craft brewery, proudly offers over 60 unique styles of beer. Each is handmade at the Tap Room in Midtown St. Louis or Schlafly Bottleworks in Maplewood. Utilizing 102 hop varietals, 77 malts and grains, 59 different spices and fruits and 10 separate yeast strains from around the globe, Schlafly also works with local suppliers for everything from farm-fresh food to packaging and labeling. As part of its commitment to sustainability, Schlafly donates spent grain to local farmers to feed their livestock and utilizes 100% renewable energy throughout its operations. The largest Missouri-owned-and-operated beer maker offers free tours of the Tap Room (2100 Locust Street) every Sunday from 12:30 p.m. to 4:30 p.m. on the hour and Schlafly Bottleworks (7260 Southwest Avenue) from noon to 5 p.m. every half hour on Fridays, Saturdays and Sundays. The brand continues to define craft across 12 states and throughout countless fine establishments, backyards and basement bars. Join us at either of our locations and on Facebook, Instagram, and Twitter. For a full listing of seasonal and year-round beers and for information on distribution, visit Schlafly.com.

ASHEVILLE, NC— Thirsty Monk, brewer of Belgian-Rooted Modern Ales and operator of world-recognized craft beer and craft cocktail bars, is excited to open its new space in Biltmore Park on Wednesday, December 19. Monk’s Flask will serve as Biltmore Park’s neighborhood cocktail bar, specializing in craft cocktails, wine by the glass and bottle, beer and spirit pairing flights, and a curated food menu.

Monk’s Flask brings together the worlds of beer and spirits, celebrating the synergy between the two. It is enticing and exciting to have a space to be able to enjoy beers like CocoNorm Coconut Porter with a paired side of Bourbon, to sip side by side, or blend together.

This common ground between spirits, beer, and wine is featured at Monk’s Flask through the aging vessels of their barrel-aged beer program. Wooden barrels will not only adorn Monk’s Flask, but will also be housing Thirsty Monk Brewery’s sour and fruited mixed fermentation beers under the direction of Head Brewer Brian Grace— in tandem with its Denver Woodshed facility.

“As a South Asheville resident, I found good cocktail options, especially in intimate settings, limited. Thirsty Monk fills me up with our comfortable pub setting, and I’m looking forward to Monk’s Flask offering a slightly more intimate space for cocktail and wine sipping. When I look at the wood barrels around Monk’s Flask, I can just dream of what deliciousness our brewers Brian and Chris are going to fill them with,” says Barry Bialik, Thirsty Monk CEO.

Monk’s Flask is located at 2 Town Square Blvd, #160, in the adjacent space to the current Thirsty Monk Biltmore Park. For more information about Monk’s Flask or any of Thirsty Monk’s other locations, contact Emily Hutto at coop@radcraftbeer.com.

ABOUT THIRSTY MONK
Founded in 2008, Thirsty Monk Brewery currently operates a family of brewpubs in Asheville, North Carolina (Thirsty Monk Downtown Thirsty Monk Biltmore Park and now Monk’s Flask), Denver, and Portland, Oregon. Thirsty Monk’s award-winning, modern-rooted Belgian ales are showcased in the company’s expertly-crafted food menus, which include beer style-centric Food Flights and beer-paired burgers. Find the company online at monkpub.com.

Chico, California—Together with more than 1,400 breweries around the country, Sierra Nevada Brewing Co. will celebrate the release of Resilience Butte County Proud IPA with a nationwide pint night. The breweries will celebrate “Resilience Night” on Thursday, December 20, 2018 in taprooms from coast to coast to raise funds for the Camp Fire relief effort.

Resilience IPA is a collaborative fundraising effort for those impacted by Northern California’s Camp Fire. The Camp Fire, which started in the hills above Sierra Nevada’s Chico brewery last month, was the deadliest and most destructive wildfire in California history, killing at least 86 people and displacing more than 14,000 families, including many Sierra Nevada employees. In the days following the fire, Sierra Nevada announced plans to brew Resilience IPA and donate 100% of the sales to the Sierra Nevada Camp Fire Relief Fund. The company invited every brewery in the country to brew the beer and donate 100% of the sales to the fund, as well. More than 1,400 breweries rallied alongside Sierra Nevada’s call for help.

“The brewing community has really come together in this large-scale fundraising effort,” said Sierra Nevada founder and owner Ken Grossman. “Now we’re asking drinkers to come together and help us raise funds by buying the beer. And what better way to do it than with a nationwide pint night?” If the beer sells out, the project could raise more than $15 million for direct Camp Fire relief.

On Resilience Night, many participating breweries will serve their versions of Resilience IPA in their own taprooms and pubs and donate the beer sales to the relief fund. Sierra Nevada will also host Resilience Night events at both its Chico, CA and Mills River, NC breweries.

“We are so grateful to the breweries, the suppliers, the wholesalers and retailers who have so graciously donated their time and resources to make this happen,” said Grossman. “With their help—and the help of the drinkers everywhere—we’ll be able to make a lasting and impactful difference in the lives of those impacted by this terrible tragedy.”

About Sierra Nevada Brewing
Founded in 1980, Sierra Nevada Brewing is one of America’s premier craft breweries, highly regarded for using only the finest quality ingredients. The pioneering spirit that launched Sierra Nevada now spans both coasts with breweries in Chico, California and Mills River, North Carolina. Sierra Nevada has set the standard for craft brewers worldwide with innovations in the brewhouse as well as advances in sustainability. It is famous for its extensive line of beers including Pale Ale, Hazy Little Thing®, Torpedo®, Tropical Torpedo®, Hop Hunter® IPA, Nooner® Pilsner, Otra Vez, Kellerweis®, Porter, Stout and a host of seasonal, specialty and limited release beers. Learn more at www.sierranevada.com.

FORT COLLINS, Colo.— Maxline Brewing will begin limited distribution into Northern Colorado in January. During this time, beer lovers will be able to enjoy flagship favorite Irish Red, with other favorites such as Peach Mango Pale Ale and IPA beginning distribution in coming months, in 12-oz cans outside the family-owned brewery’s taproom.

“Canning is a natural extension of our business,” said Maxline co-owner Kevin Gearhardt. “Not only does it give our taproom guests the ability to take home our beer and share with family and friends, but it gives us an incredible opportunity to distribute local favorites like Irish Red within Northern Colorado.”

Maxline Brewing will be donating four cents from each 12-ounce can sold to a local charity. Cans sold in the taproom will be given to a Fort Collins charity. Once distribution begins, Maxline Brewing will select a charity in each respective distribution location. Charity information will be listed on Maxline Brewing’s website.

Last spring Maxline Brewing more than doubled its square footage by adding private event space and expanding its taproom and brewhouse to include additional fermentation tanks, lab equipment, a canning line and barrel-aging space. The brewery’s new barrel-aging program will allow for up to 24 barrels, paving the way for more experimental beers in the realm of spirits.

“Barrel aging gives us one more ingredient to play with: wood,” said Maxline brewer Shawn Woodbury. “We want to not only push the flavor profiles of our existing brands to new levels of complexity, but we also want to experiment with both ‘clean’ and ‘funky’ barrels to provide exclusive barrel-only releases designed to highlight the individual character of these barrels.”

The first beer to be released out of the brewery’s barrel-aging program will be Rum Barrel-Aged Winter Warmer, a spiced American Amber with cinnamon, clove, allspice and ginger. The brewery aged the 2017 edition of its Winter Warmer in a rum barrel from Coppermuse Distillery for one year. At 7.5 percent ABV, the result is an enhanced spiciness that complements smooth vanilla and dark sugar notes from the barrel.

Additional information, including where Maxline brands will be distributed, will be shared at a later time.

About Maxline Brewing
Fostering craft, community, and culture, Maxline Brewing is a neighborhood brewery located in Fort Collins, Colorado. Maxline’s commitment to quality malt, hops, water, and yeast mirrors the brewery’s passion for unique and rich craft beers. With warm and friendly beertenders, Maxline welcomes you to enjoy their space as if it were your own living room. Dedicated to serving the community in which the brewery serves, the Maxline Brewing family is committed to serving a minimum of 30 hours of community service each month. For more information visit www.maxlinebrewing.com.

LOS ANGELES – Eagle Rock Brewery (ERB) is gearing up to release Rosé Gosé in 16oz cans on Friday, Dec. 28, 2018.

The beer is based on a traditional German-style gose. The origination of the gose (actually pronounced ‘go-suh’) style hailed from a region near Leipzig in Germany, where the use of salty water from the Goslar River was used to brew a wheat-based beer. Additionally the open fermenters historically used to brew these beers, allowed for wild yeasts and bacteria to inoculate it, resulting in a tart flavor.

Eagle Rock Brewery’s Rosé Gosé was first released on draft only in October, 2018, and will be debuting 16oz. cans in time for the New Year! At only 4.5% abv it’s the perfect low-alcohol but high-flavor alternative to bubbly for ringing in the New Year. This interpretation of the traditional German gose uses malted barley, rye and oats, Himalayan salt, a vegan culture of lactobacillus in a kettle-souring technique, and currants, raspberries, and peaches. The result is a beautiful pink beer with great fruit character, a subtle tartness, and a very clean, dry finish.

The new cans will be available for purchase at the ERB tasting room (3056 Roswell Street, Los Angeles, 90065) only on Friday, Dec. 28, 2018, and will be released through distribution the week of the New Year. ERB tasting room holiday hours are Monday-Friday 4pm-10pm, Saturday 12pm-10pm, Sunday 12pm-8pm. CLOSED Tuesday December 25, 2018 (Christmas Day) and Tuesday January 1, 2019 (New Year’s Day). If you’re in the northeast Los Angeles area, be sure to stop into the ERB tasting room to pick up your 4-packs before your New Year celebrations!

CINCINNATI– Urban Artifact, Cincinnati-based craft brewer and Ohio’s sour brewery, announced the release of nine barrel aged beers from their Epicurean line of beers. Urban Artifact’s Epicurean series of beers are built for pairing with food and inspired by our favorite chefs and dishes. This years release features 9 different barrel aged beers. These 9 beers were released on November 21st at 4 pm in the taproom. Limited amounts of each beer were sent to distribution the week of November 26th.

Spontaneous Barrel Aged Beers
Format:  500 mL bottles
Pricing: $18.99 per bottle

Pachycephalosaurus: Spontaneously fermented sour ale aged in a blend of red wine and neutral oak barrels with 7.1 pounds per gallon of Marionberries

Epicurean Beers
Format: 500 mL bottle
Pricing: $14.99 per bottle plus tax

Cranberry: Spontaneously fermented sour ale aged in a blend of red wine and neutral oak barrels with 4 pounds per gallon of cranberries

Cherry Pie & Black Coffee: Spontaneously fermented sour ale aged in a blend of red wine and neutral oak barrels with 5.33 pounds per gallon of Montmorency cherries and cold brew coffee.

Autumnal Roast: Spontaneously fermented sour ale aged in a blend of red wine and neutral oak barrels with mirepoix, wood ear mushrooms, sage, rosemary, thyme, black peppercorn and yellow miso.

Shaved Asparagus Salad: Spontaneously fermented sour ale aged in a blend of red wine and neutral oak barrels with asparagus, lemon zest, garlic and black peppercorn.

Braised Carrot Soup: Spontaneously fermented sour ale aged in a blend of red wine and neutral oak barrels with carrots, ginger and lemon zest.

Wine Poached Pear: Sour ale aged in a blend of red wine and neutral oak barrels with Italian pears, Louise Swenson grape must, red raspberries, cinnamon, vanilla beans, clove, nutmeg and ginger.

Epicurean Variants
Format: 500 mL bottle
Pricing: $16.99 per bottle plus tax

Cranberry Chutney: Spontaneously fermented sour ale aged in a blend of red wine and neutral oak barrels with 4 pounds per gallon of cranberries, orange zest, cinnamon, vanilla beans, black pepper, clove, coriander and nutmeg.

Pie & Coffee a la Mode: Spontaneously fermented sour ale aged in a blend of red wine and neutral oak barrels with 5.33 pounds per gallon of Montmorency cherries, cold brew coffee, and vanilla. In addition to the release, Urban Artifact is celebrating with the first annual Bon Vivant, where some of our favorite local chefs will be pairing an Epicurean beer with a signature food bite. The pairing event will be held on Wednesday November 21st at 4 pm in the Sanctuary space at Urban Artifact.

About Urban Artifact
Urban Artifact is Ohio’s sour brewery with a taproom, full bar, and live music venue, located in the historic St. Patrick’s Church in Cincinnati, Ohio’s Northside neighborhood. Urban Artifact opened their doors with their first beers and music shows in April 2015. Urban Artifact specializes in tart and wild ales, especially balanced, heavily fruited ales. Their creations are wild,  tart, mouthwatering, and gossip-worthy: things often used to describe the latest pop star gone rogue, and more rarely used to describe style-defying beers. Urban Artifact’s beers are inspired by their culture and community, and by the microscopic natural world around us.