Archives for October 2018

6000 POUNDS: The amount of Citra hops that were harvested at Gasseling Ranches south of Yakima, Washington.

A GIANT DAMN TRUCK: Where the fresh hops were placed after harvest.

DWIGHT*: The truck driver who drove these hops from Yakima to our Brooklyn Center facility.

1571 MILES: The distance between Yakima and Brooklyn Center.

INTERSTATE 94: The main road he traveled. If you’ve ever driven that stretch between roughly Billings and Fargo, dodging elk, blizzards, and monotony, you understand why Dwight is a hero.

THURSDAY, SEPTEMBER 13TH, 6 AM: The time the truck arrived.

ALL HANDS ON DECK: Brewing all 6000 pounds of fresh Citra hops before they degrade takes the tireless work of our brew team. A steady stream of naps, catering, and coffee helped them power through the process, and they wrapped up WET brewing a little before 11 pm on Saturday.

11 POUNDS: This is the amount of hops per barrel of WET. An average IPA has two pounds.

WET: The term “wet” comes from how these hops are handled. Typically, most hop cones (the flowers of the hop plant) are harvested, dried and baled, and ground into pellets which are somewhat stable and can be used throughout the year. Wet hops are undried. They’re harvested, loaded onto a truck, and go right into the beer. But there’s a catch. Wet hops are extremely fragile and the cones (flowers) need to be used quickly.

TOTALLY WORTH IT: Why would anyone go through all this trouble to make one beer? The answer is that hops this fresh are only available for a very brief window of time, usually late August or early September. We keep our schedules clear, move heaven and earth once they’re ready to get them all the way across the American West, then process all these undried, fresh-off-the-bine Citra hops to extract their singular, overwhelming hop flavor and aromatics. WET is a special beer, and you’ll know it the second you take that first sip.

WET will be canned and kegged starting Monday morning, October 1st. Stop by the Beer Hall Monday afternoon to drink the first run of cans off the line at 4 pm. WET starts hitting area shelves Tuesday. Drink it fresh and drink it now.

*We did not catch Dwight’s name, so we gave him a good truck-driving name. 10-4, Dwight. 10-4 forever.

BOISE, ID – Payette Brewing Company is proud to announce the selected non-profit for the 2018 Payette Forward IPA, Agency for New Americans, a program of Jannus, Inc. Payette Brewing is actively involved in helping the community and loves to support those who do the same! Payette Forward IPA is Payette’s annual philanthropic effort and largest monetary contribution to the community. Payette Forward IPA is brewed in October and released on tap across Idaho in November. A large portion of proceeds from sales of this IPA are donated by Payette and their partners at Craig Stein Beverage to a selected Idaho non-profit.

In 2011, Payette Brewing created the Payette Forward Program which currently includes their Kegs 4 Kause and Payette Forward IPA. Payette Forward IPA has featured seven different organizations over the years, equaling to around 330 barrels of beer and around $48,000 in donations.

Idaho non-profits have the opportunity to apply once a year through an application on Payette’s website, which gets mailed or delivered to the brewery. This year, they received a total 38 applications from a variety of non-profits across the state. After much consideration among the Payette team, Agency for New Americans was the 2018 selected non-profit to support their dedication to help refugees achieve self-sufficiency in their new lives by providing the skills, education, and support necessary during their resettlement period.

Program Director, Slobodanka Hodzic, states, “Agency for New Americans is honored to receive recognition and support from such an amazing company locally, and this award will enable us to continue ‘Honoring the Journey’ of our refugee clients through their integration and giving back to the community.”

The recipe for this year’s Payette Forward IPA is slightly different from previous years and is absolutely amazing. Brewed with four different hop varieties and topped off with Idaho 7 hop hash from Mill 95, it is a juicy India Pale Ale bursting with pineapple and grapefruit aroma. Straw in color, incredibly refreshing and full of fun tropical flavors. Payette Forward IPA is 6% ABV and will be available at Payette Brewing Company for the release party on November 9th, 2018 at 5:00 pm. The community is encouraged to come to the brewery to give this new beer a try and learn more about Agency for New Americans!

About Payette Brewing Company:
Founded in Boise, Idaho by Michael Francis in 2011, Payette Brewing Company recently expanded to a larger facility right off the Boise Greenbelt, with easy access to downtown. The brewery currently runs a 60-barrel brewing system and offers 10 year-round beers, seasonal releases, various beers in their Ales of No Return series and barrel-aged offerings. Payette Brewing has been voted the “Best Brewery” in Boise for five years running.

CONTACT INFO

Company: Payette Brewing Company
Contact: Paige Francis
Email: paige@payettebrewing.com

Boston may be throwing a giant parade for the Red Sox — aka, your 2018 World Series champions — on Wednesday, but Samuel Adams isn’t waiting for that celebration in order to toast the historic team. On Tuesday at 5 p.m., the Jamaica Plain brewery will release Damage Done Double IPA, an ode to the team that got it done in five games.

According to a Samuel Adams press release, the double New England IPA, which comes in at a solid 7.3% ABV, is “aged on vanilla beans with guava, mango and lactose added for as much fun and flavor as the Sox themselves.” It’s Red Sox in a can, essentially.  Limited Availability.

 

NASHVILLE, Tenn. – Tennessee Brew Works, Tennessee Department of Agriculture, Tennessee State Parks and Batey Farms today announce a multi-year brewing initiative to bring “barley back to Tennessee,” producing the first all-Tennessee grain Tennessee State Park Blond Ale.

Batey Farms, an 8th generation family-owned farm located in Murfreesboro, Tennessee, is now producing malted barley sourced straight from their farm. Until today, grains used in Tennessee Craft Beers were sourced from an array of suppliers ranging from the Midwest, Canada, Germany, the United Kingdom, and Belgium. Since 2015, Tennessee Brew Works has partnered with Batey Farms to produce wheat for their beers.

Brandon Whitt, owner of Batey Farms says, “We’re planting the seeds that will bring our farmers and breweries to prosperity together. And, Tennessee State Parks will benefit along the way!”

Today, Tennessee Brew Works’ State Park Blonde Ale is being brewed with all-Tennessee grains. Next week, Tennessee Brew Works will begin brewing its all-Tennessee grain Southern Wit, a Belgian-Style White Ale.

“Helping Tennessee farmers take advantage of new crops and technologies will help expand our rural economy. The exponential growth of breweries and distilleries in the state represents a tremendous opportunity to develop a supply chain between local farmers and businesses. We congratulate and thank Tennessee Brew Works and Batey Farms for leading the way in this new venture,” says Tom Womack, Deputy Commissioner, Tennessee Department of Agriculture.

Tennessee Brew Works and Tennessee State Parks first partnered in July of 2017 producing the first Tennessee State Park Blonde Ale benefiting the Tennessee State Parks Conservancy and the state’s 56 State Parks System. To date, more than $7,000 has been donated from the beer proceeds.

“This partnership has produced a truly unique and local Tennessee craft brew that considers the preservation and protection of our state’s natural resources from start to finish,” said Brock Hill, deputy commissioner of the Tennessee Department of Environment and Conservation’s Bureau of Parks and Conservation. “The State Park Blonde Ale is not only made of 100% Tennessee grain, but sales directly support the care of some of Tennessee’s most beautiful and precious public lands.”

“By utilizing all-Tennessee grains, we are creating beer that is truly indigenous to our home. Using the State Park Blonde Ale to launch the effort provides an opportunity to benefit the Tennessee State Parks as well,” said Christian Spears, President, and Founder, Tennessee Brew Works.

“Our ultimate goal is to entice breweries, distilleries, and farms around the state to participate; creating economies of scale that benefit all of us and bring our industries closer to agricultural self-sufficiency within Tennessee. The potential of this initiative is limitless.”

About Batey Farms
Founded in 1807, Batey Farms is located in the Blackman community of Rutherford County, just 6 miles northwest of Murfreesboro. It is an 8th generation family owned and operated hog, row crop, and hay farm that prides itself on being noble stewards of the land and animals that we have the pleasure to care for. Since 1807 dating back to a Revolutionary War land grant, the farm has been in production agriculture. It has continued to grow and take advantage of new technologies that date back to running water and electricity to new age GPS, field mapping, data collection and variable rate seed, fertilizer, and chemical placement to ensure that it is doing all it can to provide a secure and safe environment. Please visit www.bateyfarms.com.

About Tennessee State Parks
From its beginning in 1937, Tennessee State Parks were established to protect and preserve the unique natural, cultural and historic resources of Tennessee. The public interest has also been served by a variety of benefits for citizens and communities produced by our state park system, promoting stronger communities and healthier citizens across the state through diverse resource-based recreation while conserving the natural environment for today and tomorrow – preserving authentic Tennessee places and spaces for future generations to enjoy. There are 56 Tennessee State Parks to explore.

About Tennessee Brew Works
Tennessee Brew Works was founded with a mission to create high-quality craft beer that pays homage to the land, traditions, and culture of Tennessee. They brew beers using only natural ingredients and source them from local farms whenever possible. Tennessee Brew Works is one-hundred percent owned and operated by folks in Tennessee. They are guided by their motto: “We work hard to create high-quality craft beer that makes Tennessee proud. Our culture places importance on family, friends, and community, and we hope you’ll be a part of it.”

SANTA BARBARA, Calif. — Telegraph Brewing is pleased to announce the release of its second 12oz can, Santa Barbara Mosaic IPA, inspired by our love of the California lifestyle.

Santa Barbara has been our hometown and inspiration since 2006. It’s a place where the mountains meet the sea, the edge of the continent, a place of boundless possibilities and creativity. This beer is a tribute to this special place and its people. It’s an IPA bursting with flavorful Mosaic and Citra hops that is refined and yet adventurous. With this IPA we invite you to join us for a beer and an experience that is Uniquely Californian.

“One of the reasons IPA is so popular is its incredible range and variation. Santa Barbara Mosaic IPA was brewed to be the perfect go-to IPA. It’s carefully balanced bitterness and tropical fruitiness make it the perfect choice after a long day on the coast or just relaxing with friends in the backyard,” says Peter Baer, Telegraph’s Head Brewer.

Santa Barbara Mosaic IPA cans will be available October 29nd with distribution across California. It’s also available on draft and in 22oz bombers directly from the brewery taproom.

About:
Telegraph Brewing, Santa Barbara’s original craft brewery, sold its first kegs in 2006 and specializes in brewing uniquely American and Belgian-inspired beers. Telegraph uses 100% domestic ingredients and as many local ingredients as possible, capturing in each sip the unique culinary and agricultural traditions of Santa Barbara and California’s Central Coast. Since 2011, Telegraph has won six Great American Beer Festival medals and two World Beer Cup awards.

Turlock, CA – Dust Bowl Brewing Co. announces the release of Mouthful of Miracles, the Northern California craft brewery’s first Brut IPA. The new limited release beer comes in big at 8.5% Alcohol by Volume. Mouthful of Miracles is packaged in 16 oz. cans and draft.

“For our first release of a canned Brut IPA, we chose to take it to the imperial end of the style,” shares Don Oliver, Brewmaster. “At 8.5% alcohol, it still has a very dry finish and a crisp hop note with grapefruit and passionfruit up front.”

With Brut IPAs trending, the timing was welcomed by Dust Bowl Brewing Co.’s wholesaler network. According to Founder and Owner, Brett Tate, “Mouthful of Miracles is just a glimpse of what’s ahead for us. Now that we are settled into our new brewery, we are able to manage growing production of our core brands while being nimble in the specialty category. This keeps the portfolio interesting to our distributors and consumers alike.”

Dust Bowl Brewing Co. beers may be found throughout Central and Northern California, including the San Francisco Bay Area and Sacramento region, parts of Southern California, Nevada and Oklahoma.

Dust Bowl Brewing Co. produced its first beer in May 2009. The company is owned by Brett and Karen Tate and Brett and Camy Honoré, who became the Tate’s business partners in 2011. The company built and moved its production to a 30,000 sq. ft. brewery and taproom, located in Turlock, California, in June 2016. Dust Bowl Brewing Co. beers are available in 5 and 15.5 gallon kegs along with selected styles in 22 oz. and 12 oz. bottles and 16 oz. and 12 oz. cans. Distribution includes Central and Northern California, Nevada and Oklahoma. The craft brewery showcases a wide variety of its beers at its two Turlock, California taproom locations, the Brewery Taproom and the Downtown Taproom.

More information may be found at www.dustbowlbrewing.com.

Celebrate Halloween and Brooklyn Brewery’s Colorado launch at the same time with a Roaring ’20s-inspired party at Parry’s Pizzeria & Bar in Northglenn on Wednesday, October 31 from 5-7 PM. We’re pouring ten beers fit to flap about, including:

+ Our award-winning Brooklyn Lager + Tart, tropical Bel Air Sour + Better Angels cuvée barrel vintage oud bruin + More classics, cult favorites, and limited releases

Costumes aren’t required, but we definitely recommend them. How often do you get to dress up and celebrate new beer in your neighborhood?

CONTACT INFO
Company: Lexa PR
Contact: Emily Tracy
Email: emily@lexapr.com

NATIONAL PUMPKIN DAY

We recognize a favored autumn decoration and food on October 26th that is used in a variety of recipes, competitions, and festivals. It’s National Pumpkin Day!

By October 26th, we in a frenzy of pumpkin obsession. We cannot wait for the big November holiday for pumpkin pie.  No siree, we need pumpkin everything! Bars, cookies, coffee, cheesecake, pasta and oatmeal.  Pumpkin Chunkin’, pumpkin patches, festivals, bake-offs and television specials. Let’s not forget jack-o-lantern carving, too! This fruit grabs American’s attention.

As it should be.  This squash is native to  North America. The oldest evidence of pumpkin-related seeds dates back to somewhere between 7000 and 5500 BC to seeds found in Mexico.

The word pumpkin originates from the word pepon, which means “large melon” in Greek.

Within recent years, white pumpkins have become more popular in the United States. The United States produces 1.5 billion pounds of pumpkins, with Illinois producing more than any other state.

A 2,145-pound pumping from Streator, Illinois holds the current North American record.  Grown by Gene McMullen in 2015, the great pumpkin weighed in a few hundred pounds lighter than the current world record pumpkin from 2014.  At 2,323-pounds, the giant pumpkin from Switzerland retains the world record prize.

Canned pumpkin may be recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing certain digestive ailments.

Raw pumpkin can be fed to poultry as a supplement to their regular feed during the winter months to help maintain egg production.

Maumee Bay Brewing Company in Toledo, Ohio is located in the oldest building in downtown Toledo. In 1965, an addition which was added and was built on top of the bones of an Indian warrior chief, who’s grave was inadvertently dug up by a construction crew. They simply reburied the bones and went about their business. When current owners bought the building, they tore down the addition to make way for a new renovation project, the bones were again discovered. They called in the local Indian authorities who did a sage and tobacco ceremony to calm the spirit.

This building was the dream child of an enterprising sea captain, who built this high class hotel for the elite and business classes, putting his heart and soul into this enterprise. Guess who was delighted in the renewal and renovation of his building in the 1990s?

During the Spanish American War, wounded soldiers were brought by train and either recuperated or died in the Oliver House Hotel’s second floor rooms, which were turned into a hospital of sorts. The basement may have been the make-shift morgue.

For a short period of time, perhaps during The Great Depression, the hotel had hit rock bottom, becoming a flop house which had plenty of drama, perhaps including a murder or two. which also happens to be situated on a Native American burial ground. The building was also used as a hospital and morgue during the Spanish-American war, providing plenty of ghost-worthy drama.

Ghosts?
The entities first became really active when they were renovating and restoring the building building. The entities made their presences known to the living.

The entity known as the Captain — Is described as a benign, jovial spirit who is happy with the results of the renovation, and probably enjoyed a good beer while alive.

A psychic who had an office in the building, would have to go down the staircase to the dark, creepy basement to use the bathroom. One day, he saw the transparent, stocky entity of the Captain in the hallway near the stairwell (now an elevator shaft), who seemed pleasantly surprised that the psychic could see him. After that, the psychic felt a protecting presence whenever he had to use the facilities.

The Private Dining Room — Formerly the lobby of The Oliver House. The good-natured Captain likes to hang out in the old lobby area, checking out his guests and the servers, who work in this area.

The floor boards creak under the weight of an unseen presence.

Doors open and close by themselves. They also become stuck for no apparent reason.

People get chills and feel cold spots in this room.

People feel an unseen presence watching them.

The Pool Room — Located in the Basement.

During the first few years that the Appolds opened up the pub-restaurant, their daughter and son-in-law helped to run the business. When the daughter was in the private dining room, she heard a cheery disembodied voice calling her name, coming from the half-finished pool room, located directly below the private dining room area.

The living have reported seeing the Captain, dressed in his full uniform, enjoying the game of pool being played.

Other Entities in the Building
The Staircase: Traditionally, a favorite way to get chuckles at the expense of the living!

The entity of a lady — She could be from any period of time, but most likely during the building’s earlier history because she was wearing mid to late 19th century/early 20th century attire.

Dressed in a long green dress, she was seen coming down the steps of the second floor staircase, scaring a delivery boy’s socks off!

Foot steps of an unseen male presence — Perhaps this is an entity of a soldier who had died in the building.

A brick layer, while working on the building during the 1990s renovation effort, fixed up an apartment in one of the units, where he could stay during this work endeavor. When going up the various staircases to get to his room one evening, he heard the heavy foot steps of an unseen male presence following up after him, which would stop when he stopped and continued when he did. He made a hasty bee-line into the apartment. Perhaps this is an entity of a soldier who had died in the building, checking him out, in need of some chuckles!

Basement
Psychic Chris Woodward felt a lot of uneasy, unhappy energy here, left over from some traumatic experiences of the past, which could have come from disgruntled Indian spirits, soldiers, or the flop house experiences.
The above information was from Haunts of America – http://hauntsofamerica.blogspot.com/

Maumee Bay Brewing
Established in 1995 the Maumee Bay Brewing Co. operates out of the Historic Oliver House creating delightfully drinkable ales, lagers, porters, stouts and the like. Though potentially best known for brewing Toledo’s own Buckeye Beer, Maumee Bay Brewing Co. is always concocting new surprises in the brew house across the street from the main complex. Our Brewers thrive on the history that is ever present in the Warehouse District while still incorporating innovative ideas to craft well balanced recipes and produce all of your favorite brews.

The Historic Oliver House is also home to The Maumee Bay Brew Pub, Rockwell’s Steakhouse, The Rockwell’s Lounge, The Café, and Mutz Sports Bar. Whether you are hungry for pub grub, a lite-fare lunch, or the best steak in Toledo, we have the perfect beer to pair with your meal.

Maumee Bay Brewing Company
27 Broadway St
Toledo, Ohio 43604
Phone: (419) 243-1302
Website: www.mbaybrew.com

ATLANTA — Second Self Beer Company, the craft brewery based in Atlanta, Georgia, will release its cold weather seasonal Junipa (6.4% ABV) this November. A spruce beer inspired by gin, Junipa returns in 2018 with a new recipe, featuring ingredients such as juniper and rosemary.

Available through February, the beer is brewed with citrusy Amarillo and Cascade hops, spruce tips, juniper, and rosemary, and then dry-hopped with aromatics mirroring the classic flavors of gin. Suggested pairings for Junipa include braised short ribs, herb chicken, roasted Brussels sprouts, sharp cheeses, fire pits, and roasted marshmallows.

Junipa will be available on draft at Second Self’s taproom in Atlanta (1317 Logan Circle NW), and on draft and in cans in bars and restaurants throughout Georgia, South Carolina, and Alabama beginning next month. The festive can artwork was designed by graphic illustrator Tex Grubbs.

ABOUT SECOND SELF BEER COMPANY
Second Self’s co-founders Jason Santamaria and Chris Doyle released their highly acclaimed beers to the public in fall 2014, and since then the brewery has expanded twice, with increases in production capabilities and growth into markets across Georgia, Alabama, and South Carolina. Second Self’s beers are brewed with fresh ingredients like blue ginger, lemongrass, lime, and fresh guava (never dried ingredients or extracts), and their team has been inspired by a variety of beer styles, yielding their popular Thai Wheat, ATaLe, Havana Night, MIG: Margarita in Gose, and more. Their Westside brewery, located at 1317 Logan Circle NW, Atlanta, GA, is open to the public for tastings on Thursday – Sunday and event info can be found here.