Archives for April 2020

DENVER — Coronavirus can’t stop The Empourium from their First Friday beer release tradition. The Berkeley neighborhood brewery will release A Plethora of Piñatas Mexican Lager on Friday, May 1— just in time for Cinco de Mayo (Zoom) celebrations.

This Mexican Lager is crafted with flaked corn in its grain bill that imparts soft mouthfeel and a tinge of malt sweetness on the finish. True to its style, A Plethora of Piñatas is light, clean, and crisp— and a sessionable 4.9% ABV.

The Empourium hits another home run on 80’s pop culture-inspired beer names, this one a reference to the western comedy Three Amigos circa 1986. “This movie always makes us giggle!” says Head Brewer and Co-Owner Greg Fetzer.

The Little Red’s Kitchen food truck will be available for takeaway orders and The Empourium will have beer available to-go from 2 to 6pm on Friday, May 1.

About The Empourium Brewing Company
Located in the heart of Denver’s Berkeley Neighborhood, The Empourium is a gathering place for all— patrons and beer styles alike. Armed with true to style recipes and local pride, owners Greg and Sara Fetzer, Mike Cugini, and Justin Vallely focus their efforts to craft a warm, lively community hub centered around balanced, sessionable beers guaranteed to bring people together. Visit The Empourium at 4385 W. 42nd Avenue or online at theempourium.com.

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EUGENE, Ore.— Ninkasi Brewing Company is excited to announce their new summer seasonal, Peach Maiden the Shade Summer IPA, available now in 6-packs of bottles and 12-packs of cans throughout Ninkasi’s distribution footprint. A 19.2 oz. can will be available in May.

Previously a local favorite on draft, Peach Maiden the Shade is an offshoot of former summer seasonal, Maiden the Shade. While Maiden the Shade was previously distributed throughout Ninkasi’s entire territory, Peach Maiden the Shade was brewed once a year in the summer as a very limited release to celebrate a local cultural and music festival.

“We created Maiden the Shade for a local cultural and music festival that has been in our community for 50 years whose logo happens to be a peach,” said Ninkasi co-founder Jamie Floyd. “We decided to make a peach version of this cult classic for the festival that became a favorite of festival staff, musicians, and beer enthusiasts alike. So much so, we wanted to share it with all Ninkasi lovers.”

Additionally, Ninkasi has once again partnered with Eugene-local Glimmer Tech to create an interactive augmented reality experience activated through their packaging. When a user scans the Peach Maiden the Shade label using the GlimmerXP app, they will activate Peach Maiden: The Game, an Asteroids-like experience where gamers must defend summer by fending off intruders.

Peach Maiden the Shade replaces Ninkasi’s first 2020 seasonal, Galaxy Trippin’ Stellar IPA. Galaxy Trippin’ included an augmented reality riddle whose answer was “Peach Maiden the Shade.”

Ninkasi’s year-round lineup offers a full spectrum of beer styles, including their flagship Total Domination Northwest IPA alongside Tricerahops Double IPA, Prismatic Juicy IPA, Hazy Domination IPA, Pacific Rain Northwest Pale, Oatis Oatmeal Stout, Brightberry Raspberry Lime Ale, Pilsner Cold Fermented Lager, Dawn of the Red IPA, Heart and Science West Coast IPA, and Megalodom Legendary IPA.

For all Ninkasi beers, including seasonal offerings, visit website.

Peach Maiden the Shade Summer IPA
Take a sip and delight in the refreshing, tart notes of peach and grapefruit dancing freely on your tongue. That’s the essence of summer bursting from Peach Maiden the Shade. Crack one open, enjoy, and run wild.

Style: Summer IPA
Available: Now
ABV: 7.3%
IBU: 71
Malt: 2-Row, Vienna, Flaked Barley
Hops: Alpha CO2 Extract, Centennial, Crystal, Palisade, Amarillo, Simcoe, Columbus, Chinook
Special Ingredients: Peach puree and flavoring
Packaging: Draft; 6-pack bottles and 12-pack cans; 19.2oz cans available mid-May
Distribution: Alaska, Arizona, California, Colorado, Idaho, Montana, Nevada, Oregon, and Washington.

About Ninkasi Brewing Company
Founded in 2006 by Jamie Floyd and Nikos Ridge, Ninkasi Brewing Company is the nation’s 38th and Oregon’s third largest independent craft brewery (Brewers Association, 2019). Ninkasi continues to grow from its first batch of Total Domination IPA to three brewhouses, with 55-barrel, 90-barrel brewhouses, and a 5-barrel pilot program located in Eugene, Oregon. Ninkasi’s Flagship beers are sold throughout Alaska, Arizona, California, Colorado, Idaho, Hawaii, Montana, Nevada, Oregon, and Washington. The brewery remains privately-owned and is committed to community support and giving. Ninkasi’s Beer Is Love program offers in-kind donations and support for organizations throughout its distribution footprint. Ninkasi’s first restaurant, the Better Living Room, opened on its Eugene, Oregon campus in February 2020, soon to be followed by an experience in Tumwater, Washington in September 2020. For more information, call 541.344.2739 or visit www.NinkasiBrewing.com.

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PORTLAND, Ore. – Montavilla Brew Works (MBW) has announced a long-awaited debut release of a 16-ounce can lineup. Beginning April 28, the brewery will be selling four-packs of 16-ounce cans of three of its core brands: Flam Tap IPA, Körabräu Helles Lager and East Glisan Mosaic IPA. Palo Santo Wood Aged Porter will be sold in limited single 16-ounce cans; additional one-off brands will be released as production allows.

Orders can be placed online at website and will be available for next day home delivery. Wholesale account orders can be placed by contacting MBW sales staff at info@montavillabrew.com or 503-954-3440.

“We originally had plans to start canning in commemoration of our fifth anniversary this July,” said Michael Kora, MBW founder and head brewer. “The COVID-19 shutdown signaled the perfect time to shift focus, finalize our ideas and start packaging some core beers, exciting seasonals and one-offs. We’re meeting this challenge head on and believe there are always alternatives.”

MBW’s flagship Flam Tap IPA is an old school hoppy Pacific Northwest IPA brewed with Centennial hops and dry hopped with tropical and citrusy Falconer’s Flight hops. Körabräu is a thirst-quenching German style Helles lager brewed with 100% German ingredients. East Glisan Mosaic IPA is a newer school, balanced Pacific Northwest IPA featuring “C” hops in the kettle and dry hopped with dank and stone fruity Mosaic hops. Finally, the limited brew Palo Santo Wood Aged Porter is a strong, chocolaty porter aged on Peruvian Palo Santo wood, which imparts aromas of frankincense, cedar and mint.

About Montavilla Brew Works
Montavilla Brew Works was founded by Michael Kora in 2015 in Portland, Oregon, in the heart of the historic Stark Street business district. Located at 7805 SE Stark St., Montavilla Brew Works is a 10-barrel capacity brewery and taproom that utilizes high quality brewing ingredients to produce time honored, yet exciting beer styles. The brewhouse and taproom is situated in a remodeled auto garage built in 1922, with an outdoor patio that’s a neighborhood summertime favorite. Spacious, yet remarkably intimate, the neighborhood haunt is full of lively locals and good conversation in a true pub atmosphere. A dynamic tap list consists of fresh focused Pacific Northwest style ales, German style lagers, wood aged beers, and occasional Belgian style brews. Learn more at www.montavillabrew.com and engage with the brewery on Facebook and Instagram at @MontavillaBrewWorks.

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AURORA, Colo. – Dry Dock Brewing Company, Aurora’s first craft brewery, is releasing a refresh of its company logo and packaging. This refresh is set to launch in early May, with some sneak peeks of the first wave of updated cans and cartons reaching grocery and liquor stores later this month.

Established in 2005, Dry Dock Brewing Company has featured an iconic nautical theme since its inception. The updated branding will remain true to the brewery’s original inspiration but will feature new colors and a more modern and streamlined appearance. Each canned beer will display new signature art, which will be reflected in cardboard cartons as well. The updated branding also extends to brewery merchandise and subtle updates in both taprooms. Dry Dock worked with Blindtiger Design in Seattle, WA in the development of its new look as well as for its hard seltzer line called Mysters Hard Seltzer.

On the rebrand, co-owner Michelle Reding said, “Our old branding is iconic, but we felt it was time to update and give our brewery a sleeker and more modern look. After a year of working closely on this project, we couldn’t be happier with the end result.”

Dry Dock’s Booty Box will also have a new fresh look and will still include a Pirate’s Pick which is an exclusive and rotating style of beer that is only available in the Booty Box. In addition to the Pirate’s Pick, beer drinkers can look forward to seeing a different variety of Dry Dock’s flagships on a seasonal basis. Dry Dock partners with nonprofit organizations through its Gives Program, and a portion of the proceeds from Booty Box sales over the course of the year directly benefit the partners. More information about this Gives Program can be found at drydockgives.com.

To-go beer and Mysters Hard Seltzer sales are available for purchase at South Dock and at grocery and liquor stores throughout Colorado.

About Dry Dock Brewing Co.
Established in 2005, Dry Dock Brewing Company was the first brewery in Aurora, Colorado and is now proud to be one of Colorado’s top producing breweries. With 25 GABF medals and 8 World Beer Cup awards, Dry Dock Brewing Company serves its beers and hard seltzers in its two Aurora tasting rooms. Visit the brewery online, follow on Facebook, on Instagram and Twitter.

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(Cincinnati, Ohio) Fifty West Brewing plans to open their new Fifty West Burger Bar the week of Monday, April 27, 2020, for online ordering and carry-out. Patrons may head to www.fiftywestbrew.com to order the new Americana-style menu, which features burgers, beer, hotdogs, crinkle-cut fries, housemade soda, and many other unique items in a nostalgic roadside root beer stand-style setting.

Originally slated for a May 2020 soft opening, Fifty West Founder Bobby Slattery decided to open the food and beverage portion of this fast-casual concept for carryout for a variety of reasons. He said, “This virus has our country and the service industry reeling. By opening up the Fifty West Burger Bar for online ordering and carry out, we’re able to serve affordably priced food to the local community during this pandemic.”

US Route 50 spans twelve states from Ocean City, Maryland to Sacramento, California. These states serve as the namesakes for 12 different toppings inspired by each state’s wide-ranging culinary traditions. Patrons start by selecting a protein option that includes single, double, Beyond, chicken, or a flat-top hotdog, then selecting a state topping. Apart from burgers, prospective customers may find a variety of munchies, including, crinkle cut loaded fries, wings, a kids’ menu, vegetarian and gluten free options.

“From our “Kansas” style with bacon, pickle, coleslaw, American cheese, and smoky barbeque to our “Maryland” style with Old Bay tartar sauce, American cheese, lettuce, tomato and onion, we have a burger for every palette,” said Vice President of Strategy and Operations Max Fram. “We’re also debuting housemade root beer and orange floats, with plans to serve vanilla, chocolate, and beer-infused milkshakes in the near future for those with a sweet tooth. We’re taking all recommended and necessary safety precautions including using EPA-registered sanitizers and disinfectants to ensure healthy food and a safe working environment.”

When the world returns to normal, Fifty West will unveil their campus expansion, focused on serving families and designed around the new Fifty West Burger Bar. A new beer garden will conjoin with their Production Works space, uniting the existing six volleyball courts to a brand-new futsal court, plenty of bike parking, an outdoor dining area, green space for active programming, and a sandbox for kids. The facility will connect to phase one of the Little Miami Scenic Trail extension, which Great Parks of Hamilton County and Columbia Township slate for completion this May.

“Sometimes I wake up and I can’t believe how much the world has changed,” said Bobby Slattery. “All we can do is smile, stay positive, and try to put our best foot forward as we all try to bring out the best in one another. We will do everything in our power to have the space ready for the public when we’re allowed to be together again.”

In the meantime, Cincinnatians may order the full menu online for pickup at 7605 Wooster Pike, Cincinnati, OH 45227.

For additional information please reach out to Charles Severe of Fifty West Brewing Company at charlie@slattsgroup.com or via cell at (513) 720-3525.

About Fifty West Brewing Company:
Located on US Route 50 heading west into the city of Cincinnati, Fifty West Brewing Company first opened its doors in November of 2012. Since then, Fifty West has strived to create community through shared active lifestyle experiences, memories, and award-winning beer. Join us for the ride.

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White Salmon, Wash. — Everybody’s Brewing and Stoup Brewing have just released a collaborative Hazy IPA named The Devil’s Science Fair, available in 16oz cans at local bottle shops and markets throughout Washington and Oregon. The Devil’s Science Fair comes in at 6.7% ABV and 60 IBU, and pours a vibrant, hazy gold. Tropical fruit aroma and flavor can be attributed to the blend of Galaxy, El Dorado, and Citra hops as well as a unique blend of three Kveik yeast strains sourced from Sleight Labs (Seattle) and Imperial Yeast (Portland).

Kveik strains remain an intriguing ingredient and relevant player in the craft brewing industry. They have the unusual ability of running at a range of temperatures and pitch rates that would normally destroy other yeasts. Looking produce big, fruity esters, some brewers attempt to push towards the extreme ends of these ranges. The approach of Stoup and Everybody’s, was a carefully calculated technique that called for very high temperatures combined with a low pitch rate that gives Devil’s Science Fair it’s super clean, bright, fruity finish, without any hint of stress.

This collaboration has been a long-awaited effort between the two breweries, and a very natural alliance. Both breweries take pride in the scientific, technical approach to beer production, while still enjoying the fun, innovative side of the industry. “Stoup’s motto is, ‘The art and science of beer,’ which is right in line with our mission here,” said Everybody’s Head Brewer, Adam McClure. We jumped at the chance to work with Stoup when the idea first came up at last year’s WA Brewers Awards. Says McClure of Stoup’s owner/brewmaster Brad Benson, ”I have a ton of respect for his approach to brewing and his vision of what craft brewing means to community, plus his beers are amazing.”

Though this will be the debut of this beer in 16oz cans, a first batch was released on draft only last month. The plan was for both breweries to do a second batch, with half going into cans and the other for more draft. The Covid-19 pandemic forced them to eliminate the draft side of things, but both thought the pandemic made it even more important to keep their plans for release of the cans. “In this time of national distance, where so many have experienced loss and distress, somehow the spirit of collaboration and creation seem to endure though the passion of brewers everywhere.” Adam and Brad agree, “If the culmination of this project could be anything to anyone, we hope that it is 16 ounces of hope and joy when they need it the most.”

About Everybody’s Brewing…
Everybody’s Brewing was opened in 2008 in White Salmon, WA by Doug and Christine Ellenberger, who had a combined 20 years of professional brewing and restaurant experience. Their award-winning beers are widely distributed throughout Washington, Oregon, and Northern Idaho. The brew pub offers fantastic, locally-sourced food, with an outdoor deck that provides a stunning view of Mt. Hood and the Columbia River Gorge. This combination makes Everybody’s Brewing a must-visit attraction when traveling to the Northwest.

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SEATTLE — Pyramid Brewing, one of the West Coast’s longest running craft breweries, announced today the release of Subliminal State Hazy Pale Ale, the newest beer in the brewery’s seasonal series.

Eager to add a hazy beer to the seasonal rotation, Pyramid’s brewers began experimenting with new recipes. Subliminal State started as a beer brewed specially for Lazy Dog Restaurant locations. For months it received strong, positive feedback from drinkers for its sessionability and citrusy hop flavor, so it was an easy decision to bring it into package.

“Our brewers have had a ton of fun creating hazy juicy hop bombs lately,” said Pyramid Brewing’s Head Brewer, Ryan Pappe, “and Subliminal State is one that truly deserves the spotlight. If you’re looking for a great springtime crusher with plenty of hop character, this is your beer.”

Subliminal State is a medium bodied, cloudy and bright orange Pale Ale. Brewed with 60% wheat in the grain bill for an extra fluffy texture, in true Northwest style the brewery opted to keep a balanced lingering bitterness in the finish. Denali, Citra, and Amarillo hops supercharge the beer with fresh spring pine, red grapefruit, and pulpy orange citrus character. Pyramid’s brewers ferment Subliminal State quicker than most beers and at higher temperatures due to a Kviek, an increasingly celebrated Norwegian yeast strain that complements the citrus-forward hops with tropical fruit flavors. The hypnotic, all-seeing eye on every bottle watches over those who imbibe this 5.4% ABV sessionable ale.

Subliminal State replaces Snow Cap Winter Ale in Pyramid’s seasonal rotation. It is available in the Spring and will make an appearance in the Fall between the brewery’s summer and winter releases. The beer is available in 12oz 6-pack and 12-pack bottles and 22 oz bomber bottles in grocery stores and convenient stores throughout Pyramid’s distribution footprint.

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NEW ORLEANS– Dixie Brewing Company, LLC, announced the release of two new Crafted by Dixie innovation beers – DAT’SUMA India Pale Ale and Bayou King.

DAT’SUMA is a west-coast styled IPA with over 100lbs of Satsuma juice per batch. The light citrus burst is balanced perfectly with a heavy dose of Amarillo and Azacca hops. Bayou King is a Belgian-styled golden strong ale with 10.2% alcohol by volume with spicy, floral and fruity notes all in one.

“The Crafted by Dixie small batch series is actually a big part of our long-term innovation strategy. Both the DAT’SUMA IPA and Bayou King beers were the result of ideas and feedback we received from our internal teams and customers alike,” according to Jim Birch Dixie’s General Manager. “DAT’SUMA was a particularly fun beer for us to craft since we first coined the name last year. We even planted a grove of over 20 Satsuma trees in front of the brewery and our hope is to harvest and use the fruit onsite in future years.”

“Bayou King is a traditional Belgian Golden Ale – it’s a beer with its own unique story and background,” said Birch. According to Dixie, “it’s been almost 15 years since the Bayou King, Gambrinus, reigned over the Dixie Brewery. Gambrinus is known to the team at Dixie as a quirky lad, a true Renaissance man who knows more about gator wrasslin’, Louisiana lore and strong beers than all of us combined.”

DAT’SUMA and Bayou King are available in limited quantities from the brewery only in 16oz, 4-pack cans. Customers are encouraged to place pre-orders online at website for pick up on Friday’s and Saturday’s between 11am and 4pm.

For more information on Dixie Beer and the Voodoo extension series, visit DixieBeer.com.

About Dixie Brewing Company
Dixie Brewing Company was founded in New Orleans in 1907. Hurricane Katrina decimated the brewery in August of 2005, forcing the company to relocate production out of state until Tom and Gayle Benson, owners of the New Orleans Saints and New Orleans Pelicans, purchased a majority share of the business. On January 25, 2020, the brewery resumed operations in New Orleans East and brought in-house the production of all of its beloved brands, as well as a host of new offerings. For more information on Dixie Brewing Company, visit Dixiebeer.com.

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CHICAGO — There are only about nine liquor store licenses held by African Americans in the city of Chicago. In the entire craft brew industry, the Brewers Association reports that African Americans own less than one percent of breweries. “Racial and cultural diversity in craft brewing has been an important topic in brewer circles for some time now and is finally getting the attention it deserves, thankfully. Brewer organizations and their members are taking a hard look at avenues to access and inclusivity. What really struck me was the absurdly low number of liquor licenses held by African Americans, especially in a city like Chicago,” said John Neurauter, Co-Founder, Haymarket Beer Company.

“I knew Jay West, as a bartender at Nisei Lounge. He introduced us to his friend Sam Ross, a brewer’s assistant, beer blogger, and podcaster (The Brother at the Bar). They told us that their dream was to brew beer and open their own brewery. That’s when it all came together,” said Michael Gemma, Director of Operations, Haymarket Beer Company.

Haymarket decided to give Sam and Jay the opportunity to not only brew beer, but to also create their own recipe with Haymarket Beer Company brewer, Eric Morrissey. The result of that collaboration is Harold’s ’83 Honey. The goal of the collaboration is to start a conversation about, as well as celebrate diversity in the craft brewing community.

“I got into this game to make beer. But, I realized that breweries weren’t just going to hire a kid off the street, so I became a bartender. And, right now, I’m living my dream. I’m making beer with a great brewery,” said Jay West.

Sam and Jay created the recipe with the goal of making an “unapologetically Chicago beer” that opens up the conversation of diversity and provides a contribution to the community. “We wanted to let people know that there is an opportunity for more people of color to get involved on that side of the business – not just be a bartender, not just be a bar back, not just be a server – but start your own business,” said Jay West.

One more way that Sam and Jay wanted to contribute back to the community was by using honey from Sweet Beginnings, a beekeepers program that employs ex-offenders to tend to the bees and make the honey. “For the ex-offenders who are making the honey, they can now go out and say we make honey, but it’s also in the beer. Now they have something more they can be proud of,” said Sam Ross.

“We’re so proud to be working with Sam, Jay, and Sweet Beginnings to promote more inclusivity and diversity across the board,” said John Neurauter, Co-Founder, Haymarket Beer Company.

Harold’s ’83 Honey is now on tap at Haymarket Pub & Brewery in Chicago’s West Loop. More distribution will be announced soon. The beer is comprised of Vienna Malt (Briess Malting, Honey Malt, Midwest Clover Honey (BeeLove from Sweet Beginnings), and Super Saazer (Hop Head Farms) hops.

For more information about Harold’s ’83 Honey, watch the video at the following link: video

For more information about Haymarket Brewing, please visit HaymarkerBeer.com or on Facebook @HaymarketBrewing.

Haymarket Beer is distributed by BreakThru Beverage in Illinois, and by Alliance Beverage and Rave Associates in Michigan. Beers in their canned lineup include Joe Maddon’s Try Not to Suck German-Style Lager , Hazy is Lazy™ American-Style India Pale Ale , Blood Orange Blonde™ Ale , Chicago Tavern Beer™ , The Defender™ American-Style Stout , Speakerswagon® German-style Pilsner , Oscar’s Pardon® Belgian-style Pale Ale , Aleister® India Pale Ale , Mathias® Imperial IPA, and Gibson’s Gold Helles Lager.

About Haymarket Beer Co.
Haymarket Pub & Brewery was founded in 2010 by John Neurauter and Peter Crowley in the West Loop neighborhood of Chicago. Haymarket prides itself on making high quality craft beer, focused mainly on traditional Belgian and contemporary American styles, and providing delicious made-from-scratch food to its patrons. Haymarket Pub & Brewery also features a full service bar and can accommodate reservations for parties of various sizes. Haymarket Pub & Brewery is located at 737 W. Randolph St. Chicago, IL 60661. Call (312) 638-0700 or email info@haymarketbrewing.com for more information.In 2016, Haymarket expanded its brewing operation with the opening of their production brewery in Bridgman, MI. Packaged and draft Haymarket beer can be found where fine craft beer is sold in Illinois and Western Michigan. Haymarket also operates a Taproom at its production brewery located at 9301 Red Arrow Highway, Bridgman, MI 49106. Call (269) 266-5050 or email taproom@haymarketbrewing.com for more information.

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