Archives for February 2019

Lagrange, GA – Wild Leap is throwing it back with the release of their new double IPA series, OG. The OG Series will feature classic West Coast hop varieties with Cascade hops debuting. OG: Cascade has a spicy citrus profile and will hit the shelves late February.

OG Series is designed to showcase the original hops that played critical roles in the evolution of the American IPA. These West Coast hops tend to have aromatic floral and citrus characteristics.

“We wanted to do an East Coast take on the double IPA while using some of the old school hops that American IPAs were founded on,” explains Chris Elliott, Head Brewer. “These hops were the most popular aroma hops available when the American IPAs really began to take off, and we wanted to explore that while incorporating our own modern style.”

The first in the series will feature Cascade hops, giving this beer a spicy citrus flavor. For a modern twist, the bitterness has been kept low for a double IPA. OG: Cascade will have a more floral note than previous Wild Leap beers, but will still have the juicy haze we have come to love.

For the Alpha Abstraction lovers out there, how will the OG Series compare? Elliott explained that OG: Cascade will be a lighter, dryer double IPA than Alpha Abstraction, but still coming in at 8.1%. This beer will have a juicy haze but will be a little less sweet.

In true Wild Leap style, the OG: Cascade can is designed to prominently feature the Wild Leap buffalo. However, there is an old school twist with an analog television and retro typeface capturing the feel of the days when American IPAs were just beginning.

Similar to Alpha Abstraction, OG: Cascade is brewed with freshness in mind. Each volume will only be around for a short time.

For information about Wild Leap Brew Co., or to request samples for review, please reach out to media@wildleap.com.

Boulder, Colorado — The Brewers Association (BA)—the not-for-profit trade association dedicated to small and independent American brewers—announced its 2019 board of directors, adding three new representatives to the 19-person board.

Eric Wallace, co-founder and president, Left Hand Brewing Co. (Longmont, Colo.), continues as board chair for a second term. He has served on the board in various capacities since 2011.

Newly elected brewpub representative Leah Cheston, co-owner of Right Proper Brewing Co. (Washington, D.C.), joins re-elected packaging brewery representatives Leslie Henderson of Lazy Magnolia Brewing Co. (Kiln, Miss.), and Garrett Marrero of Maui Brewing Co. (Kihei, Hawaii).

New board member Jill Marilley was appointed by the American Homebrewers Association (AHA) governing committee to fill the second of two AHA board seats, vacated by term-limited director Chris Frey. New board member Kevin Blodger, co-founder and head brewer at Union Craft Brewing (Baltimore, Md.) and Larry Chase (brewery in planning) were appointed by the BA board of directors as at-large representatives. They replace outgoing board members Jim Koch (Boston Beer Co.) and Tom McCormick (California Craft Brewers Association).

“These are exciting and evolving times for craft brewers,” said Wallace. “Our job as board members is to ensure we’re recognizing the opportunities and tackling the challenges facing the industry with a strategic and unified voice. Each of us is honored to serve this community we’re so proud to be a part of and look forward to working on behalf of our members to provide them with the tools they need to succeed.”

The 2019 Brewers Association Board of Directors is made up of the following members:

(*indicates new to board in 2019)

Executive Committee
Chair – Eric Wallace, Left Hand Brewing Co., Longmont, Colo.
Vice Chair – Dan Kleban, Maine Beer Co., Freeport, Maine
Secretary/Treasurer – Larry Chase, Brewery in Planning, Talent, Ore.
Past Chair – Rob Tod, Allagash Brewing Co., Portland, Maine
Brewers Association President & CEO – Bob Pease

American Homebrewers Association Representative Board Members
*Jill Marilley, Everett, Wash.
Roxanne Westendorf, Cincinnati, Ohio

At-Large Board Members
*Kevin Blodger, Union Craft Brewing, Baltimore, Md.
Larry Chase, Brewery in Planning, Talent, Ore.
Larry Horwitz, unaffiliated, Columbus, Ohio
Jose Mallea, Biscayne Bay Brewing Co., Miami, Fla.
Brewpub Representative Board Members
Tim Brady, Whetstone Station Restaurant & Brewery, Brattleboro, Vt.
Sean Casey, Church Brew Works, Pittsburgh, Pa.
*Leah Cheston, Right Proper Brewing Co., Washington, D.C.
Cyrena Nouzille, Ladyface Ale Companie, Agoura Hills, Calif.
Julie Verratti, Denizens Brewing Co., Silver Springs, Md.
Packaging Brewery Representative Board Members
Leslie Henderson, Lazy Magnolia Brewing Co., Kiln, Miss.
Steve Hindy, Brooklyn Brewery, Brooklyn, N.Y.
Dan Kleban, Maine Beer Co., Freeport, Maine
John Mallett, Bell’s Brewery, Inc., Galesburg, Mich.
Garrett Marrero, Maui Brewing Co., Kihei, Hawaii
Wynne Odell, Odell Brewing Co., Fort Collins, Colo.
Rob Tod, Allagash Brewing Co., Portland, Maine
Eric Wallace, Left Hand Brewing Co., Longmont, Colo.

Committee Chairs
AHA Governing – Roxanne Westendorf
Brewpub – Cyrena Nouzille
Diversity – Julie Verratti
Events – Leslie Henderson
Executive – Eric Wallace
Finance – Larry Chase
Governance – Wynne Odell
Government Affairs – Dan Kleban
Market Development – Garrett Marrero
Public Relations & Marketing – Steve Hindy
Technical – John Mallett

“From regional craft brewers to two-barrel taprooms and everything in between, our members run the gamut in terms of size, scale, and business model,” said Bob Pease, president & CEO, Brewers Association. “The board reflects the breadth and evolving landscape of our membership and is here to ensure we’re meeting the needs of the craft brewing community. I look forward to working alongside both new and longstanding board members to achieve our objectives and priorities.”

The board of directors guides the strategic direction of the BA and governs the activities of the professional division of the BA, as well as the American Homebrewers Association, Brewers Publications and BA events including the Great American Beer Festival®, Craft Brewers Conference® & BrewExpo America® and SAVOR™: An American Craft Beer & Food Experience.

About the Brewers Association
The Brewers Association (BA) is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The BA represents 4,800-plus U.S. breweries. The BA’s independent craft brewer seal is a widely adopted symbol that differentiates beers by small and independent craft brewers. The BA organizes events including the World Beer Cup®, Great American Beer Festival®, Craft Brewers Conference® & BrewExpo America®, SAVOR™: An American Craft Beer & Food Experience, Homebrew Con™, National Homebrew Competition and American Craft Beer Week®. The BA publishes The New Brewer® magazine, and Brewers Publications® is the leading publisher of brewing literature in the U.S. Beer lovers are invited to learn more about the dynamic world of craft beer at CraftBeer.com® and about homebrewing via the BA’s American Homebrewers Association® and the free Brew Guru® mobile app.

SAN DIEGO — Ballast Point, a pioneer of the West Coast-style IPA with its flagship Sculpin IPA, continues to showcase its innovation with two new IPAs – one juicy, the other bone dry. The Southern California brewery, known for its high-quality, award-winning and innovative beer, has released Passing Haze IPA and Brut IPA nationwide, available now for a limited time.

Passing Haze is a delicious, incredibly sessionable spin on the popular hazy IPA style. Ballast Point loaded the hop cannons and fired a late-addition blast, bursting this IPA with tropical, juicy citrus hops. Massively hopped with Centennial, Mosaic and Citra hops, the beer boasts huge aromas of lemon, mint, ripe guava and wonderful tropical fruit. With an approachable 4.2 percent ABV, pleasant soft bitterness and delightful mouthfeel, Passing Haze is perfect for any occasion.

As the first R&D beer developed by the passionate brewers at Ballast Point’s Chicago brewery & tasting room, Passing Haze is a prime example of the brewery’s culture of innovation. Last year, Ballast Point created 136 unique beers at its Little Italy R&D facility, further underscoring its adventurous spirit. Thirty-eight of those came out of Ballast Point’s “Roots to Boots” R&D program, which empowers employees who are not brewers to create experimental beers.

“Passing Haze was an instant hit when we introduced it as an R&D beer at our Chicago brewpub – it sold out in the first week it appeared on tap,” said James Murray, vice president of brewing at Ballast Point. “We’re constantly creating new recipes, but when our guests enjoy a new brew as much as we do, we know it’s time to share with drinkers across the country.”

Passing Haze is rolling out now through May, available in six-pack cans and on draft. It joins popular Fathom IPA and Mango Even Keel as part of Ballast Point’s Discovery series of approachable, flavorful beers.

Bone-Dry Brut IPA
In stark contrast to cloudy, juicy beers, Ballast Point introduces the very dry and refreshing Brut IPA for the more adventurous beer drinker or dry-loving palate. The 7 percent-ABV Brut IPA features a light body matched only by its light bitterness. But Brut IPA is anything but light on flavor. The beer explodes with citrusy hops and notes of grapefruit, lime and tropical fruits thanks to Citra hops added late in the brewing process.

Ballast Point’s new beer is one of the latest entrants in the new Brut IPA style, an emerging trend within the India Pale Ale category named after the dry Champagne style. Known for their light body and dry finish, Brut IPAs have been described as the opposite of juicy, hazy IPAs. To create the crisp finish, brewers, such as Ballast Point, brew the beer with the enzyme amyloglucosidase, or AMG, which enables the yeast to consume nearly all the sugars present.

Available now in limited release in six-pack bottles, Brut IPA accompanies award-winning Sour Wench as part of Ballast Point’s Explorer series of bold flavors and styles.

DENVER, CO— Thirsty Monk, brewer of Belgian-Rooted Modern Ales and operator of world-recognized craft beer and craft cocktail bars, will tap the first of several collaboration beers with Crooked Stave Artisan Beer Project this week. This collaboration, the Brett Brut Rose IPA otherwise known as BBR IPA, is available on draft only while supplies last at Thirsty Monk’s Denver location.

When Crooked Stave owner and founder Chad Yakobson visited Thirsty Monk to taste beers before this collaboration, the Brut IPA was his favorite. Thirsty Monk’s Head Brewer Brian Grace  worked at Crooked Stave as Head Brewer for several years, and he’s excited about the opportunity to continue to work with Yakobson and crew.

“We talked about the Brut style and how we both thought that using German hops instead of the typical IPA hops that people are using would lend a more wine-like aroma and make the style more along the lines of what we like to drink,” Grace says. “The hibiscus and rose petals were something that Chad and I have talked about using over the years when I worked at Crooked Stave so we went for it! These additions, along with Hallertau Blanc, Huell Melon, Mandarina Bavaria, Centennial and Amarillo give the beer a pink hue and floral, citrus and berry-like aromas. Naturally, any collaboration with Crooked Stave should include Brettanomyces…. the conversations continued from there and this beer was born.”

BBR is the first of several Thirsty Monk and Crooked Stave collaborations to tap in Denver in coming weeks and months.

For more information about Thirsty Monk and Crooked Stave’s collaboration beers, 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.

Calling all wannabe Brewsters (female brewers)

Grumpy Old Men Brewing and the GOMBie nation want your beer, ok well what we want is your beer idea and the name of your idea.  Then we will make your beer (with your help of course)

Here’s what we will do:
We will accept your submissions between 6am on Monday February 11th ,  2019  and midnight on February 25th,  2019.   This event is open to women only.

We will have our expert panel of judges judge your submissions and announce a winner by 6pm on February 28th,  2019.   Ideas will be judged on originality, ease of execution, and of course your very creative name for your beer.   Our panel of experts will include: the owners, brewers, and other very capable staff of the brewery.  And possibly a few guest judges who wish to remain anonymous.

We will notify the winner by email on the evening of February 28th,  2019 .

We will work with you to develop the recipe for your beer during the first week of March 2019.

We will invite you into our brewery on Friday March 8th, 2019 to brew your beer with us.  (NOTE; this will coincide with International Women’s Collaboration Brew Day.   )

We will put your beer on tap in the tap room until it runs out.   With your name next to it, of course.

Here’s what you must do:
Send us your unique idea for a beer, along with a catchy name for that beer,  that you think would fit in well in our tap room AND get the GOMBies excited.  email your name, beer idea, name of beer, and any other info you think might be important to: info@grumpyoldmenbrewing.com with “Women Can Make Beer” as the subject.

Brew with us on March 8th, 2019.  This will take 4-5 hours.

Be willing to be photographed and posted shamelessly all over the internet.(ok, at least on social media platforms.)

Be willing to become semi-famous around Blue Ridge, GA.

Agree to do interviews with representatives of large media giants when your beer becomes famous.

And of course…give up the rights to your idea to Grumpy Old Men Brewing LLC.

GRUMPY OLD MEN BREWING, LLC – A MICRO-BREWERY IN BLUE RIDGE, GA
Grumpy Old Men Brewing was founded in October of 2012.  Our first legal brew was shipped in July of 2013.  Our brewery was founded by a couple of retired beer enthusiasts that went from brewing in an outdoor shower to opening their own Micro-Brewery located in Blue Ridge, Georgia. Having already retired once their motto was always, “When it starts to feel like too much work we are out”. In 2018, the guys decided it had reached that point so they passed over their tap handles to another Grumpy Old Man & his Crabby Old Lady who had been visiting Blue Ridge and the brewery for several years.  When the crabby old lady said, on one of those visits, that she was not returning to Michigan and their home of many years they decided it was time to stay in Blue Ridge.  So they got rid of their dental office and started slinging beer.  The original grumpy old men are now enjoying their retirement from the other side of the bar, drinking awesome beer.

Our corporate mission is simple and will never change: If we don’t like it, we don’t drink it.  If we don’t drink it, we don’t sell it.

Charlottesville, Virginia – Champion Brewing Company today announced the hire of Clay Cooper, as its new director of sales. Cooper, formerly of New Holland Brewing Company, brings more than thirty years of sales experience in a variety of industries to Champion. While at New Holland, Cooper was part of a team that grew the business 300 percent to 40,000 barrels per year.

In addition to a new sales director, Champion has also made changes to its leadership team: seasoned brewer Josh Skinner has been promoted to director of brewing operations and Chris Gregoria has been promoted to lead brewer, while Jason Okusa moves up to production manager. On the business side, Jonny Nuckols has been named operations manager.

“We’re so glad to welcome Clay to the Champion team. His experience is a great fit to take Champion to the next level,” said Hunter Smith, owner of Champion Brewing Company. “Now that Champion is in its seventh year, it was time for a staff shuffle. We’re excited about what this new leadership team will achieve.” On February 22, Champion’s Tap Room in Charlottesville will release Intelligence and Diligence, a beer brewed in collaboration with Good Beer Hunting and inspired by the words of scholar and homebrewer J. Nikol Jackson-Beckham, Ph.D. and the work of Thomas Jefferson’s enslaved brewer, Peter Hemings. The event takes place at 5:00 p.m. at the Charlottesville Tap Room (324 Sixth Street SE).

About Champion Brewing Company
Champion Brewing Company is a Charlottesville-based craft brewery with a three-barrel Tap Room and the “Missile Factory,” a 30-barrel production facility recently expanded to 15,000 barrels of capacity. Champion opened a second Tap Room in Richmond, Virginia in 2016 and Brasserie Saison, a restaurant and brewery on the downtown mall in Charlottesville, in February, 2017.

Orval Trappist Ale has earned global recognition. Sure, beer salespeople often say “there is no other beer like this one,” but we’ll go way out on a limb and say that there really isn’t another beer like Orval: made from pale and caramel malts, with liquid candi sugar; fermented by Orval yeast; dry-hopped, then bottle-conditioned with Brettanomyces, a yeast that slowly consumes complex sugars. This leads to Orval’s ageworthiness, its dry finish, a bold sharpness, and a sourness that is somehow soft and appealing. We enjoy Orval, and we’re proud to have been selling it in the US since 1980, but we still have never found a beer competition category for it!

Orval is an authentic Trappist ale, made within the walls of a monastery. If you don’t know the story of Princess Matilda, her gold ring, and the trout, you should read the story below.

Orval Day started as a way to recall this wonderful ale, to experience the flavor, and to increase sales of Orval. Profits from Orval and other Trappist breweries go to charity at the brewery level, but for Orval Day Merchant du Vin will make an additional donation of fifty cents for every US bottle of Orval sold.  Our 2019 #OrvalDay charity partner, Safe Water Network, provides safe, sustainable water to people in India and Ghana who don’t have this basic necessity of life.

Join us Saturday, March 23 at hundreds of accounts around the country that sell Orval: have a delicious treat for a great cause. We have participating #OrvalDay accounts on our website & Facebook page, and will keep adding more in the weeks ahead.

For more info: Click Here 

The story of Orval begins around 1070 AD.

Princess Matilda, a Duchess of Burgundy, was passing through the forest in what is now Belgium with a group of travelers. They stopped to rest near a clear spring, and as Matilda trailed her hand in the water her wedding ring – a memento of her deceased husband – slipped off her finger and quickly sank. Matilda’s heart sank along with the ring, but she fell to her knees and prayed for its return.

Imagine her delight when a trout swam up to the surface with her gold ring in its mouth, returning it to her! She proclaimed this area to be a “Golden Valley,” and gave the land to the church to establish a monastery. To this day, the trout and ring can be seen in Orval’s logo.

The first church was consecrated at Notre-Dame d’Orval in 1124, and the monastery became part of the Cistercian (Trappist) order in 1132. Orval was rebuilt after fire in 1252, and rebuilt again after a complete sacking and pillaging in 1637, during the Thirty Years War. But when Napoleon’s General Loison sacked and burned Orval in June 1793 everything was wiped out. The community was disbanded in 1795.

But in 1926, the rebirth of Orval began – and a brewery was included in the construction plans, as a traditional way of earning revenue for construction and daily operations.

Over the decades since, Orval Trappist Ale has earned global recognition: there is no other beer like it.  It’s made from pale and caramel malts, with liquid candi sugar; it’s fermented by the Orval yeast strain, dry-hopped, then bottle-conditioned with Brettanomyces, a yeast that consumes complex sugars. This leads to Orval’s ageworthiness; its dry finish; a bold, acidic sharpness; and a sourness that is somehow soft and appealing.

TELLURIDE, Colo. – With the release on March 1, 2019 of a delicious 4.5 percent Leipzig-style gose with Italian plums, called AlpenGOSE, Telluride Brewing’s president, Tommy Thatcher and brewmaster, Chris Fish, may have single-handedly saved winter.

In late winter last year Telluride Brewing released its first seasonal sour beer. The draft-only creation was also a delicious Leipzig-style gose with Italian plums. In honor of the changing seasons and the disappointing lack of snowfall that year, the Telluride team chose the name There Gose the Snow, and the snow went. Telluride’s snowfall for the entire ‘17-’18 winter totaled around 160 inches, about half of average.

“Last winter was worse than a Days of Our Lives marathon,” said Thatcher.

This year, mostly due to superstition but in part because puns are generally stupid, Thatcher and Fish decided they would not only change the name of There Gose the Snow to AlpenGOSE, they would also double down and put the beer in cans as their spring and summer seasonal.

Thus, Telluride Brewing Co. is excited to announce the release in cans and kegs of AlpenGOSE. They are also pleased to announce that snowfall totals in Telluride for this year are already pushing 160 inches with almost two months left in the season, and Telluride is on track for an excellent end to winter and early spring.

“Looking out the brewery windows with the snow piled high, it’s hard to imagine it is almost time to release AlpenGOSE,” remarked Fish. “I’m stoked to throw a few of these back après-ski and to have one in hand while I’m sitting in my raft celebrating the return of big flows to the mighty San Miguel!”

AlpenGOSE is the first sour to fill Telluride cans and is the perfect beer for changing seasons. Italian plums lend a layer of fruity goodness to the tart, pink ale, which is balanced by spicy coriander and the mineral mouthfeel of Himalayan salt. The name is a reference to alpenglow, a pink hue appearing on mountains at dawn and dusk, which the Telluride team is pretty sure can occur in any season.

Recognizing the incredible power of beer names to change the weather (read: power of beer to change the world), Thatcher and Fish are just happy to see snow falling on their hometown and require no debt of gratitude for the winter they may or may not have single-handedly saved. They only ask that beer drinkers enjoy their newest creation as winter slowly fades into spring and summer.

About Telluride Brewing Co.
Telluride Brewing crafts gold-medal beer in the heart of the Rocky Mountains in Telluride, Colorado. Brewed with premium malts and worthy hops, the beers it produces are distinct yet classic. In just seven years, the brewery has grown from a local favorite to a statewide sensation, serving up its beers in kegs and cans throughout Colorado. Telluride has earned accolades for its Face Down Brown and Whacked Out Wheat at the Great American Beer Festival (2012, 2014, 2015, 2016) and World Beer Cup (2012, 2016, 2018). Telluride Brewing currently cans its Face Down Brown, Tempter IPA, Russell Kelly Pale Ale, Whacked Out Wheat, Ski in Ski Stout and AlpenGOSE. For more information, visit telluridebrewingco.com, and follow @Telluridebrewing on Instagram, and /TellurideBrewing on Facebook

SONOMA COUNTY, Calif. — Inspired by Sonoma County’s rich history, regional landmarks and bountiful agriculture, Bear Republic Brewing Company developed Sonoma Tart, a fruited sour ale kissed with guava and passion fruit. The refreshing sour ale is named after Sonoma County and celebrates the regions wealth of agriculture through its sweet and tart finish.

“Compared to barrel aged beers, Sonoma Tart is much more drinkable and crushable. The tartness activates your taste buds, gets your palate flowing while fruit essence comes through without cloying sweetness,” said Bear Republic’s Master Brewer Peter Kruger. “Afterwards there’s a dry finish, for wine drinkers this beer is analogous to a sauvignon blanc.”

Starting the week of Feb. 11, Sonoma Tart will be available in six-packs and on draft at select retailers, bars, and restaurants wherever Bear Republic beer is sold. Bear Republic Company’s Healdsburg and Rohnert Park brewpubs will also offer the sour ale on tap in the same week.

CEO/Brewmaster Richard G. Norgrove provided Sonoma Tart’s label art which features Sonoma County regional landmarks such as the Dry Creek General Store, Healdsburg bridge, Santa Rosa’s Round Barn (sadly burned down during the 2017 Tubbs Fire) and a water tower representative of the tank houses which dot the area. The font style of Sonoma Tart is an homage to a popular Sonoma Coast inn which for decades has welcomed thirsty travelers from the world at large.

Sonoma Tart is a sour ale crafted by a love of the harvest, celebrating Sonoma County’s rich agrarian history along with its newer “Wine Country” identity. For wine drinkers Sonoma Tart is a gateway craft beer, for the enthusiast it’s a complement to any meal. To get the most out of Sonoma Tart, enjoy the ale with warm laughter, an eclectic group of friends and possibly a hipster beard. Initiate your next trek with a walk through the latest discovery in sour ales.

About Bear Republic Brewing Company
Founded by the Norgrove family nearly a quarter of a century ago, Bear Republic Brewing Company is one of the largest independent craft brewers in the United States. With a constantly growing portfolio of craft ales, Bear Republic maintains a reputation for creating undeniably tasty beverages featuring rich flavor profiles to complement your adventurous lifestyle. Visit bearrepublic.com/bear-tracker to find out how close you are to Bear Republic brews.

CHICO, Calif. — Brewing and malting scientist Charlie Bamforth, known as the “Pope of Foam” for his extensive research, will join the staff at Sierra Nevada Brewing Co., the brewery announced. Bamforth will hold the role of senior quality advisor.

Bamforth has been a fixture in the brewing world for decades. He retired from his position as Professor of Malting and Brewing Sciences at the University of California, Davis, in December 2018, but intends to remain active in the industry he loves.

“It would have been very easy to have completely retired after leaving UC Davis,” said Bamforth. “However, when [Sierra Nevada founder] Ken Grossman invited me to be a part of the brewing company that has impressed me hugely for so long, I just could not miss the opportunity. I am proud and delighted to have accepted this role.”

At Sierra Nevada, Bamforth will evaluate all areas of production and provide input to the brewery’s “highest quality” mission.  He will also provide employee training focused on beer quality.

“Charlie brings an amazing level of scientific depth, teaching and lecturing expertise, but he also brings a deep and practical understanding of the challenges inherent in operating a brewery,” said Grossman. “I believe that there is always room for improvement; adding Charlie to the team is another way to ensure that Sierra Nevada provides the finest quality beer.”

Bamforth has written and lectured extensively about the science of malting and brewing. Most recently, his research has focused on the wholesomeness of beer.  He has also done a great deal of work related to beer quality, including work on foam stability and oxidation prevention.

Before joining the UC Davis facility in 2005, Bamforth served as director of research at Brewing Research International in the 1990s, prior to which he worked at Bass Brewery.

About Sierra Nevada Brewing Co.
Founded in 1980, Sierra Nevada Brewing Co. 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 sierranevada.com.