Archives for November 2018

TAMPA, FL – International expansion continues for Cigar City Brewing with the addition of the United Kingdom to the Tampa-based brewery’s distribution network. CCB has partnered with James Clay, the UK’s leading craft beer distributor, to distribute its ale and lager offerings, including award-winning Jai Alai IPA, throughout Britain. Kegs and twelve-ounce cans of Jai Alai IPA, Invasion Tropical Pale Ale, Maduro Brown Ale, Florida Cracker Belgian-style White Ale and CCB’s newest year-round offering, Guayabera Citra Pale Ale, began to arrive at the UK’s finest craft beer establishments earlier this month.

Looking to build on the strong UK presence of CANarchy portfolio-mate Oskar Blues Brewery, Cigar City Brewing enters the UK market poised for strong and sustained growth. The fastest growing craft beer brand in the United States, CCB grew by more than 60% in 2018 and boasts the 2nd best-selling craft six-pack can in Total US Multi-Outlet and Convenience. National and international awards and accolades have garnered attention for the brewery since their inception in 2009.

“We’re thrilled to bring our Florida-inspired beers to the craft beer enthusiasts of the UK,” said CCB’s El Lector Neil Callaghan. “British beer finds a wonderful balance between innovation and tradition, and we’ve been inspired by the British beer community since our inception. After collaborating with some fantastic breweries in the UK and participating in UK beer festivals for years, we’re finally able to deliver Cigar City Brewing’s dynamic beers to Britons full-time, thanks to the help of the amazing folks at James Clay. Nobody knows the UK beer market better than James Clay’s team, so we know we’re in good hands.”

Matthew Eyre, James Clay Head of Sales, said, “Cigar City Brewing is a beacon in the global beer scene, epitomizing the energy, creativity and quality of US craft beer. We are taking great care to ensure UK beer lovers can appreciate Cigar City Brewing’s phenomenal Jai Alai IPA in perfect condition through a cold shipping and storage chain. With such a huge array of beers available in the UK market, only the world’s finest beers will stand out. We are delighted that through our partnership with Cigar City Brewing, we can offer UK beer lovers just this.”

Market launch events took place throughout Scotland, Wales and England on Friday, November 16, at ten world-renowned beer venues; during which James Clay representatives educated attendees about CCB’s unique history and offerings.

CCB’s beer, including award-winning Jai Alai IPA, is available in twenty-three states including Florida, Georgia, Alabama, Virginia, Pennsylvania, New York, New Jersey, Tennessee, North Carolina, South Carolina, Colorado, Utah, Texas, Illinois, Minnesota, Michigan, Delaware, California, Massachusetts, Arizona, Maryland, Wisconsin and Kentucky, as well as Puerto Rico, Sweden, Finland, Norway, France, and now the UK.

Visit Cigar City Brewing’s website [www.cigarcitybrewing.com] for full beer information and to find CCB beer closest to you.

About Cigar City Brewing:
Cigar City Brewing, makers of Jai Alai IPA and Hunahpu’s Imperial Stout, was founded in 2009 by Joey Redner with the goal of creating world-class beer that reflected the flavors and history of the Tampa Bay region. This unique approach has resonated with local and national markets and the brewery has quickly grown to produce over 140,000 barrels of beer annually. Accolades have poured in since the brewery’s inception, including appearances on ratebeer.com’s Top 10 Breweries Worldwide six times. Cigar City Brewing is a key partner in CANarchy, a craft brewing collective that represents the largest canned craft beer supplier in the country.

About CANarchy
Founded in 2015, CANarchy is a disruptive collective of like-minded brewers dedicated to bringing high-quality, innovative flavors to drinkers in the name of independent craft beer. The portfolio of craft breweries, partially funded by Fireman Capital Partners, includes Oskar Blues Brewery, Perrin Brewing Company, Cigar City Brewing, Squatters Craft Beers and Wasatch Brewery, Deep Ellum Brewing Company and Three Weavers Brewing Company. CANarchy was ranked #9 on the BA’s list of the 2017 Top 50 U.S. Craft Brewers as ranked by sales volume. The platform brewed 359,000 bbls in 2017, reaching all 50 U.S. states, Washington, D.C., and parts of 17 countries spanning five continents. In 2018, CANarchy was named “Brewery of the Year” by Brewbound; and collective member Cigar City Brewing grew by more than 60%, making it the fastest growing Top 50 Craft Brand this year. City Brewing’s Jai Alai and Oskar Blues Brewery’s Dale’s Pale Ale are currently the #2 and #4 sold craft can six packs in Total U.S. Multi-Outlet and Convenience.

About James Clay
James Clay, founded in West Yorkshire, England, is a family owned business entering their fourth decade of trading. The company has built a reputation not only as a leading distributor, but also an internationally acclaimed importer and brand manager with UK responsibility for prominent breweries such as Stone Brewing, Erdinger Weißbrau, and Anchor Brewing Co. To find out more please visit: https://www.jamesclay. co.uk/ or call 01422 377 560.

YAKIMA, Wash. — Bale Breaker Brewing Company is proud to announce its first major rebrand since opening doors five years ago in April of 2013. The rebrand by Blindtiger Design features new can designs for three of the four core beers, including Topcutter IPA, Field 41 Pale Ale, and Bottomcutter IIPA. Leota Mae IPA will feature minor updates to ensure consistencies in the rebrand.

Each core brand was redesigned to be more distinguishable on a shelf, with clear beer-specific illustrations and color coding. The rebrand also embraces the completely unique nature of the brewery: Bale Breaker is literally located on a commercial hop farm and uses estate-grown hops in every beer brewed. Same delicious beer, really cool new cans. Topcutter IPA will now be available in 12-pack boxes, a major shift for the brewery. All of our beer will also eventually be available in box wraps in about a month’s time as the necessary equipment is installed.

This change was long overdue, part of an effort to make the brand feel aligned with its major growth in the past 5 years. Bale Breaker Brewing Co. is now the fifth largest independent craft brewery in Washington state.

Yakima release party is Wednesday, November 21, 12pm–9pm, Bale Breaker Brewing Co, 1801 Birchfield Rd, Yakima, WA.

Seattle release parties are planned for December 7 & 8, time and locations to be announced.

Spokane release party is planned for December 12, time and location to be announced.

Portland release party is planned for December 13, time and location to be announced.

About Bale Breaker Brewing Co.
Bale Breaker Brewing Company focuses on handcrafted ales that showcase the world-class hops grown in the heart the Yakima Valley. Hops are in the family’s DNA: the great-grandparents of sibling-owners Meghann Quinn, Kevin Smith, and Patrick Smith first planted hops in the Yakima Valley in 1932, the year before Prohibition ended. Over four generations, their love of hops has evolved into a passion for craft beer. Today, M­­­eghann, Kevin and Patrick are in the midst of running an independent production brewery surrounded by their family’s hop fields, just down the road from where they were born and raised.

BURLINGTON, Ontario – Nickel Brook is excited to announce the opening of it’s newly renovated Tap Room and Bottle Shop at its Burlington brewery at 864 Drury Lane. After months of planning, design, permits, demolition, construction and decorating, the space is ready for beer lovers to visit seven days a week.

The new space boasts over 20 different beers on tap, a curated menu of local cheese, charcuterie and bar snacks, a fully remodeled retail space and a stylish, cozy atmosphere where guests can enjoy an afternoon with family and friends.

“We’ve always called Burlington home, but now we finally have a space where we can invite our friends and fans  to spend some time with us “said co-founder John Romano. “We put a lot of work into this place, and we’re so excited to share it with the community.”

John knows first-hand how much work the project involved, as he took on much of it himself. From flooring to tiling to menu design, he was involved in every step. “My brother Peter and I built Nickel Brook by being involved with every facet, and this project was no exception. This tap room is really an expression of what we always wanted Nickel Brook to be about: family, friends, good food and great beer.”

The team at Nickel Brook is already kicking things off with a Movember Wrap Party on November 30th from 6-9PM, and a Holiday Market on December 15th from 1-6PM featuring local artisans, a BBQ pop-up and a visit from Santa.

The new Tap Room and Bottle Shop will be open 11AM- 6PM Sunday through Tuesday, 11AM-9PM Wednesday through Saturday. The space will also be available for private events, which can be booked by contacting Kayla at taproom@nickelbrook.com

About Nickel Brook Brewing Co
Nickel Brook Brewing Co. was founded by John and Peter Romano in Burlington, Ontario in 2005. They have since  grown to be one of the top-selling and most-awarded craft breweries in Ontario. They are committed to using only the finest natural ingredients from around the world, and brew them in small batches for the highest standard of quality. Nickel Brook continues to be an award-winning Ontario craft brewery that constantly strives to push the boundaries of brewing culture.

LAS VEGAS – CraftHaus Brewery was asked to create a unique and exclusive beer, ¡a ganar, a ganar!, for the newly opened NoMad Bar and NoMad Restaurant at NoMad Las Vegas within the Park MGM Hotel. CraftHaus Brewery, known for its creative twists on classic beers, was excited to take on the challenge.

“We are honored to be asked to represent our town with an exclusive beer for such an iconic and luxury brand,” said Wyndee Forrest, Co-Owner and Founder of CraftHaus Brewery.

NoMad was seeking a beer that could stand alone as a representation of the brand, as well as pair well with The Restaurant and The Bar’s menus and signature dishes, including the foie gras and black truffle stuffed Roast Chicken for Two and French Dip.

“We were looking for a brown ale that was lighter in body and had pleasant vinous qualities. It has always been a goal to highlight an outstanding local brewery and collaborate with them to create a unique beer for the roast chicken at each of our properties. CraftHaus Brewery was our first choice,” said Kester Masias, Wine Director and Sommelier, NoMad.

¡a ganar, a ganar!, meaning ‘Winner, Winner!’ and named as a nod to its Las Vegas home, is a Belgian Brown Ale with round notes of toffee, a mahogany hue and a lingering aroma of dried figs. “We decided this style would accompany the dish well because it is light in body but has complex spice characteristics. The fruit adds an aroma that will go nicely with any savory dish,” said Head Brewer Cameron Fisher.

The exclusive beer can be found at The NoMad Bar and The NoMad Restaurant at the NoMad Las Vegas, led by Chef Daniel Humm and Restaurateur Will Guidara of famed Eleven Madison Park, the 2017 winner of the top spot on the World’s 50 Best Restaurants list. The beverage programs are helmed by Bar Director Leo Robitschek, winner of the 2014 James Beard Award for Outstanding Bar Program.

About CraftHaus Brewery
Established in 2014, CraftHaus Brewery is passionate about building a community around quality-driven beers. Owners Wyndee and Dave Forrest successfully developed a more craft-friendly license for the city of Henderson, and CraftHaus was named Las Vegas Weekly’s 2018 Favorite Local Brewery, Reader’s Choice. Additionally, CraftHaus was the winner of Top 100 Business Coast to Coast via Yelp!, and was named Nevada’s Greenest Brewery 2018 and Nevada Entrepreneur’s Magazine Best Family Owned Business in 2016. CraftHaus’ creations can be found in Clark County, Nevada, including on the Las Vegas Strip.

MILFORD, Conn. — Milford Point Brewing Company — the city’s first craft brewery, which opened earlier this year — received unanimous approval from the city’s Planning and Zoning Board to expand its operations.
The expansion effort, taking place less than one year after opening, will double the size of the brewery — both in size and production— according to co-owners Jerry Candido and Chris Willett.

“Receiving approval to expand is a tremendous boon for our business,” said Willett. “Cheers to the Planning and Zoning Board, Mayor Blake, and to our customers in Milford — and beyond — who hopefully will continue to enjoy our locally brewed craft beers in our expanded space.”

Since opening in April 2018, the brewery — which features a small taste room and growler-filling room in the front where customers can sample and buy beer for off-site consumption — has been unable to sell by the glass. Milford Point also distributes to more than one-dozen local establishments in Milford and beyond. And, the brewery has added two new fermenters, doubling production capacity.

Now, with the approval from Milford’s planning and zoning board last night, once construction is complete, the brewery will double in physical size, featuring a brand new taproom with traditional brewery games for entertainment.

“We’re a local brewery that has always aimed to serve great-tasting craft beer to folks in Milford, and then branch out from there,” said Candido. “The support we’ve received from the community, our customers, and business and elected leaders across the city, has been humbling. We’re looking forward to embarking on this phase of growth, and most importantly, continuing to put forth a great product for our customers, the city, and beyond.”

At the Milford Planning and Zoning hearing that took place on Tuesday night, several local business leaders and community members testified in favor of the project.

One of the business leaders, Bob Chicoine, who is a co-owner of the soon-to-be-developed Dockside Brewing Company, a waterfront biergarten, and brewpub in the city’s Devon-neighborhood, applauded the brewery — and the craft brewing industry — for its positive impact on the city and state.

PONCHA SPRINGS, CO— . Acide is truckin’ for its third year in 6 packs of 12 oz. cans and on draft across Colorado and Wyoming while supplies last.

The French translation of sour, Acide, is the brewery’s trip into the increasingly popular style of kettle soured beers and has since spawned several fruit variants including Peach, Pineapple, and Pomegranate Acide. The use of Lactobacillus in this brew lends an approachable level of puckering sourness, pleasant acidity, and a tart refreshing finish on your tongue.

“This was the first beer we ever kettle soured,” explains co-founder Christian Koch. “We fell in love with the idea of a drinkable, low abv, dry hopped sour. It’s super sessionable and dry hopped exclusively with Amarillo hops which give it a nice orange/citrus flavor that really complements the tartness.”

Acide is 4% ABV with 10 IBU and pours straw colored with brilliant clarity and visuals. Lemony and floral aromas arise from a good dose of Amarillo hops and meld with a subtle graininess making Acide a hit with brewery staff and patrons alike.

For more information about Elevation Beer Co. and Acide, contact Emily Hutto at coop@radcraftbeer.com.

ABOUT ELEVATION BEER CO.
Proudly operating in the remote mountain town of Poncha Springs, Elevation Beer Co. is more than just a beer company— we are a family, a community, and a collective of ordinary people doing extraordinary things. Dedicated to creating sustainable, meaningful careers in rural Colorado, we take the preservation of our home as seriously as we do the quality of our beer. Taste our flagship 8 Second Kolsch and a lineup of other usual suspects and seasonals at our tasting room, and in canned 6-packs and specialty bombers across Colorado and Wyoming. Go higher at elevationbeerco.com.

Corvallis, OR — This December, Block 15 Brewing Company will release their inaugural winter IPA in cans—Fresh Pow, a seasonal IPA designed in cooperation with artist Chris Herbst of Ashland’s Flow Factory NW, whose work is featured on the can’s label art. Brewed often and canned fresh throughout the winter, look for Fresh Pow on tap and in cans at the finest bottle shops, beer bars, and markets around the Pacific Northwest from December through February.

Fresh Pow is a winter IPA designed to brighten the darkest winter days with resinous, citrusy, and tropical hop notes from American and New Zealand varietals. 2-row and superior pilsen form its grist base, while oat malt, flaked barley, white wheat malt, and fermentation with English ale yeast softly rounds out the body. Fresh Pow finishes with a balanced bitterness and lingering notes of mango, spruce, and orange marmalade.

Fresh Pow is releasing at Block 15 Brewery and Tap Room on Saturday, December 1, with distribution around Oregon and Washington beginning Monday, December 3.

Grains: 2-Row, Superior Pilsen, Carafoam, Flaked Barley, Oat Malt, White Wheat Malt
Hops: Azacca, Chinook, New Zealand Cascade, Mosaic, Apollo
Yeast: London Ale III
ABV: 7%
FG: 1.012
Can Volume: 1 Pint / 16 FL OZ

About Block 15 Brewing Company

Offering unique hop forward ales, crisp lagers, barrel-aged rarities, and one of the Northwest’s most extensive wild and sour programs, Block 15 produces a range of artfully crafted beers, brewed with a nod toward fresh ingredients and fresh thinking. Established in 2008, and brewer-owned from day one.

Cape May, NJ – To ring in the Christmas season, Cape May Brewing Company is pleased to announce 2018’s iteration of their holiday brew, Boughs of Barley. An Imperial stout barrel-aged in Scotch whisky and second-use Cognac barrels, this limited-edition brew is available now at their Brewtique at 1288 Hornet Road in the Cape May Airport and at selected retailers throughout New Jersey and the Philadelphia area.

“Boughs of Barley has always been a fun and experimental route for us,” says Director of Brewing Operations Jimmy Valm, “playing around with rarer styles of giant, spirit barrel-aged beers, and it’s always taken us in new directions.”

Their first iteration of Boughs of Barley was in 2016 with a bourbon barrel-aged, bottle-conditioned barleywine. Last year, CMBC released a Belgian dark ale aged in Cognac and Bourbon barrels. This year, the brewery has aged an Imperial stout for a year in second-use Cognac barrels and eighteen months in Scotch whisky barrels.

“I love variants,” says Head Brewer Brian Hink, “and with big, barrel-aged beers, that’s a really fun playground to be in, but when we first started talking about doing Boughs of Barley I didn’t want to just do the standard vanilla, coconut, coffee, etc. variants, but instead let the barrel act as an ingredient and be the variant itself.”

2017’s version of Boughs of Barley was the first run in the Cognac barrels, which CMBC refilled for this year’s release.

“When we first did Boughs of Barley in 2016,” Hink says, “we wanted to let the barrels be the built-in variant, with the loose idea that the new barrel this year becomes the second-use next year when a new spirit type is brought in.”

The Scotch whisky variant spent eighteen months in heavily-peated barrels from a distillery on the island of Islay, in the Scotch Inner Hebrides, picking up a great deal of smokiness as well as a good bit of oakiness from the barrels. When married with the rich chocolate overtones of the stout and the roasty flavors of the dark malts, the Scotch variant comes through with a great deal of complexity.

“It’s definitely peaty — or smokey — and that is the dominant characteristic out of the gate,” Hink says. “The underlying stout body and character are present and are big enough to withstand the barrage from the barrel’s character. The resulting beer is very intense.”

On the other hand, as this was the second time the barrels had been used for aging, the Cognac variant is a little more subtle and reserved, allowing more of the beer’s character to shine through with a bit of molasses and cocoa character from 2017’s Belgian Ale.

“You get a subtle sweetness,” Hink says, “which I think comes from the Cognac barrel, and that cuts through the roasty stout undertone just enough to paint a deeper portrait.”

“Matching Cognac and a stout just makes so much sense to me,” Valm says. “Maybe because I’ve done it: sat by a roaring fire with a nice Cognac and some dark European chocolate to nibble on. They complement each other so well.”

The brewers at Cape May are pleased with both variants.

“I love how different they are from each other,” Hink says, “that the barrel character is so strong that you can tell instantly that these are basically two different beers.”

While Valm is partial to the Scotch variant, he’s loving the Cognac version, as well.

“Smoke in a beer can be a divisive issue,” he says, “and some just chock it up to being like a campfire or like bacon, but the smoke character in the Scotch variant is so much more. There’s this complex, earthy tone to it from the peat soil, and the way it comes together with the oakiness and the roasted malts is amazing. And the Cognac variant is so inviting, I think it will be loved by more of our fans (even if the ones preferring the Scotch variant are more passionate in their zeal).”

For more information on Cape May Brewing Company, including tours and tastings, see www.capemaybrewery.com or call (609) 849-9933.

About Cape May Brewing Company
Once upon a time, 20-something Ryan Krill earned a six-figure salary working in finance and real estate development in Manhattan, while his college roommate, Chris Henke, designed commercial satellites. During a summer weekend at the Jersey shore, they brewed a batch of beer with Ryan’s dad. “Should we open a brewery?” Ryan asked, only half-serious. But, by the following year, the three guys had secured a space at Cape May Airport where they concocted a makeshift brew system and honed their beer-making skills. In 2011, they started with one client. Today, there are hundreds of accounts in New Jersey and Pennsylvania proudly serving the guys’ award-winning recipes. And CMBC’s fearless leaders have never looked back.