Category : Press Releases

Press Release: Deschutes Brewery Releases New “Hop in the Dark” Cascadian Dark Ale

March 4th, 2010

New “Black I.P.A.” style beer has been under development for more than one year

What takes 22 brews and more than a year of experiments to reach perfection? Deschutes Brewery’s newest Bond Street Series release: Hop in the Dark Cascadian Dark Ale (C.D.A.). C.D.A. is a new style of beer that emerged recently in the Pacific Northwest, more widely known as a Black I.P.A. There has been a significant movement and debate in the region to call the style C.D.A., and Deschutes Brewery leads the way with Hop in the Dark.

This ominous looking liquid combines prominent Northwest hops with roasted malts to create a black tinted India Pale Ale type beer. Hop in the Dark aromas come from Cascade, Amarillo, Citra and Centennial hops that float over a gentle undercurrent of velvet malt complexities.

“We’ve been serving renditions of this beer in both our Bend and Portland pubs for over a year, experimenting on our customers as we perfected the recipe,” said Brewmaster Larry Sidor. “This beer has subtle coffee undertones born from a blend of oats with dark, Munich and crystal malts. Classic IPA flavors and aromas are due to courageous additions of various hops.”

Hop in the Dark is the latest to join Deschutes Brewery’s Bond Street Series, which originally rose up from the hundreds of beers the brewery has tried out on friends and critics at the Downtown Bend Pub. These local favorites, old and new, are brewed in small batches a few times a year, displaying Deschutes Brewery’s diversity and creativity.

Deschutes Brewery invites beer lovers to take the plunge – a hop, if you will – into this new Dark Cascadian Ale. Many may never even try to swim for shore. Available across the western U.S. in 22 oz bottles and on draft from late May through September.

About Deschutes Brewery
Located in beautiful Bend, Oregon, Deschutes Brewery is in the business of daring people to expect more from their beer. That’s why we started off in 1988, on the banks of the Deschutes River here in Bend, Oregon, by selling Black Butte Porter at a time when others were sure a dark beer would never catch on. Our brewers love to push the envelope, especially if it makes someone nervous. But for us, the highest praise is a raised glass and a toast of “Bravely Done!” For more information about Deschutes Brewery and its courageously crafted beers, please visit www.DeschutesBrewery.com.

Press Release: Full Sail Brewing Company Releases Brewmaster Reserve Full Sail Imperial Stout

February 18th, 2010

The Full Sail brewers have been busy spending the dark days of winter brewing the latest beer in their Brewmaster Reserve series, Imperial Stout. Full Sail Imperial Stout is a hearty brew, black as night with a strong roasted malt character and full body. The chocolate and caramel nuances from the malt blend with the hops for a wonderfully smooth Imperial Stout. It will be available in specialty beer stores and pubs throughout the Pacific Northwest from mid-February to March in 22oz bottles and draft. ABV 8% IBUs: 65

Every year the Full Sail crew brews an imperial style dark ale, releases half the batch and racks the rest in oak bourbon casks where it ages in the cellar until its release next year. The balance of this year’s Imperial Stout is now resting in 18 and 19 year old bourbon casks from Heaven Hill. Full Sail Imperial Stout is an ideal cellar beer, so be sure to save a few bottles to compare to next year’s bourbon release.

The next beer in Full Sail’s Brewmaster Reserve line up will be Hop Pursuit Extra Pale Ale to be released in March. For a full list of Full Sail’s Brewmaster Reserve Beers please visit http://www.fullsailbrewing.com/FullSailBrewmasterCalendar.pdf

The independent and employee-owned Full Sail Brewery is perched on a bluff in Hood River, Oregon, overlooking the most epic wind and kite surfing spot in the world. At this very moment 47 specialists in the liquid refreshment arts are crafting barley and hops into your next beer. Among the company’s most popular brews are Full Sail Amber, IPA, Pale, LTD, Session and Session Black Premium lager. Founded in 1987, the Full Sail crew has been fermenting godlike nectar for 22 years. Committed to brewing great beer and sustainable practices their award winning brews are now available in nineteen states. The Full Sail Tasting Room and Pub is open seven days a week. Swing by for a pint, grab a bite, tour the brewery, or just soak up the view.

Press Release: Back by Popular Demand; New Glarus Brewing Company’s Unplugged Cherry Stout

February 16th, 2010

New Glarus Brewing Company’s Unplugged series are limited edition brews, and once the batch is gone the brew becomes one of the Unplugged ‘Beers We Have Known and Loved’ and is only relived in fond memories. However, the results of the vote for their 2010 line-up made it apparent that there was an overwhelming longing for the return of a particular Unplugged brew, ‘Cherry Stout’. Master Diploma Brewer Daniel Carey’s first Unplugged release of 2010 and the return of ‘Cherry Stout’ allows us to recall those happy memories and make a few more.

Hundreds of ballots were cast from fans in New Glarus Brewing Company’s yearly vote in the fall (2009), where fans were allowed to help determine which beers are brewed for them. When the votes were all tallied up, it was apparent that ‘Cherry Stout’ had lasting and loyal support, and that friends wanted more. Originally 7th in New Glarus Brewing Company’s Unplugged Series, Cherry Stout has won a Gold Medal at both the 2005 and 2006 Great American Beer Festival in Denver, CO in the Wood and Barrel Aged Beers category. Always handcrafted, ‘Cherry Stout’, a more fruit and oak forward dark brown beer, is brewed for the adventurous soul looking for something a bit different than the traditional black stout. But remember, this brew is a limited release and there are no promises to ever brew this style again, so enjoy it while it lasts!

Due to popular demand New Glarus Brewing Company brought back Dan’s Gold Medal winning “Unplugged Cherry Stout.” This ale is aged in Oak barrels to promote the spontaneous fermentation. Eight Wisconsin malted barleys combined with Wisconsin Montmorency Cherries make for a complex and sublime taste experience that you may never find again. Discover why Dan is repeatedly recognized as the Best Brewmaster in America. Thanks For Supporting The Arts!

Press Release: 22nd Annual Great Arizona Beer Festival

February 16th, 2010

Thousands of beer lovers from throughout the region are expected to flock to Tempe Beach Park the weekend of March 6-7, 2010 for the 22nd Annual Great Arizona Beer Festival. The annual festival is the primary fund raising event for Sun Sounds of Arizona, a reading service for people who are blind or whose disability prevents them from reading printed material, such as newspapers, magazines and best-selling books.

Presented by azcentral.com, the festival is dedicated to the enjoyment of fine craft brews. More than 7,000 beer aficionados, Arizonans and guests attend this weekend-long festival each year to celebrate and sample more than 200 specialty and micro-brewed beers – more than any other festival in the state – from all over the Southwest and beyond. The festival also features live music, games, a variety of great food, and fun for people age 21 and over. This year’s live entertainment will be provided by local bands Big Nick and The Gila Monsters (Saturday, March 6) and Major Lingo (Sunday, March 7).

Additional event sponsors include 944 magazine, which is the presenting sponsor of the VIP Experience. Casino Arizona is the Safe Ride Home Sponsor, KDKB is the official FM Radio sponsor, and Yelp.com is also a featured sponsor.

This year’s event will include several exciting new components, such as:

• For the first time in the history of the festival, select beers will be judged by a panel of representatives from azcentral.com, 944 magazine and DRAFT magazine.
• The VIP Experience, presented by 944 magazine, will feature casino-style gaming including blackjack, Texas Hold ‘Em poker, roulette and craps, with opportunities to win and bid on raffle and live auction prizes with casino “winnings.” All proceeds benefit Sun Sounds of Arizona. The VIP area will also feature a variety of other games and catered food.
• Guests can try their luck in the virtual paintball laser shooting gallery, a new attraction that offers a realistic paintball experience without the mess of traditional paintball presented by Tempe Paintball. A perfect score qualifies guests for a prize drawing.
• Also, returning this year, the popular beanbag game Cornhole will be hosted by tournament organizers Cornhole Arizona.
• The Designated Driver pavilion area will feature free massages provided by Arizona School of Massage Therapy, a variety of non-alcoholic drinks provided by The Pop Shop, and designated parking.
• Leading up to the event, the GAZBF will host a variety of online contests and promotions through azcentral.com, 944.com and their fan pages on social media sites Facebook and Twitter.

“I think this year’s event is going to be a great one! In addition to great beer and vendors, we have a lot of new ideas to entertain the crowd,” says Sue DesParte, chair of the 2010 event. “I’m also looking forward to raising as much money as possible, since every nickel we earn goes directly to Sun Sounds of Arizona.”

Tickets are $40 in advance and $50 at the gate for general admission, including up to 24 different beer samples, or $80 in advance/$90 at the gate for VIP admission. In addition to catered food, shade, VIP entertainment and games, separate restrooms, and other amenities, VIPs may also enter an hour before the festival starts and will receive a free event T-shirt and gift bag. Designated drivers receive general admission entry to the festival for only $20 and VIP entry for $30.

The Great Arizona Beer Festival will be held on Saturday, March 6 and Sunday, March 7 from 2 to 6 p.m. Tickets are available at www.azbeer.com  and at participating pubs and retail outlets. Visit www.azbeer.com or call 480-774-8300 for details.

Press Release: Tilted Kilt Wins National Beer Competition

February 2nd, 2010

Stone Brewery Gives “Most Arrogant Bar in America” Award to Tilted Kilt franchise in Charlotte

The results are in. It’s official. Tilted Kilt of Charlotte is the champion of Stone Brewery’s annual competition, “Most Arrogant Bar in America.”

Every year, Stone Brewery Company has a national competition called the “Most Arrogant Bar in America.” The competition is simple, any bar or pub can entire and the establishment that sells the most of Stone Brewery’s three beers, Arrogant Bastard Ale, OAKED Arrogant Bastard Ale and Double Bastard Ale at the end of one week, wins the title for a year. The competition took place in November 2009 and the 2010 title was recently awarded to Tilted Kilt of Charlotte, North Carolina.

“This is a great award for Tilted Kilt to win,” says Ben Thorman, Tilted Kilt of Charlotte’s Director of Operations. “We entered the competition to get our draft selection on the craft beer radar. Winning this National Competition really puts Titled Kilt on the beer map for drafts.”

The “Most Arrogant Bar in America” competition had establishments from all over the country enter the contest and for the very first time, a bar in the Southeast has won the title. In the past, the annual competition has been dominated by establishments in the Midwest and Northwest parts of the country.

“We are thrilled to be the first bar in the Southeast to win this national title,” explained Thorman. “The one thing I am proud of the most, is that a national chain has proven they can have an award winning draft program.”

Tilted Kilt of Charlotte sold more of Stone Brewery’s three beers, Arrogant Bastard Ale, OAKED Arrogant Bastard Ale and Double Bastard Ale in one week than any other establishment in the country. To celebrate the award, Titled Kilt will host a plaque presentation on Wednesday, February 24, 2009 at the Tilted Kilt located at 13230 Carowinds Blvd. At the presentation, some of the hardest to find beers will be in North Carolina at the Tilted Kilt for the very first time.

The Tilted Kilt is a sports bar that pays homage to the old public houses of America, England, Scotland and Ireland. The pub features sexy servers, classic Celtic décor, traditional pub food and sports all under one roof. The menu is a mix of traditional pub food like fish & chips and shepherds pie, but also features creations like drunken clams, meatloaf and pasta dishes. Beers from around the world are available, and as the famed Tilted Kilt slogan goes, “A Cold Beer Never Looked So Good.”

About Tilted Kilt
With more than 30 locations across the country, Tilted Kilt is different than other sports bars because of its theme that combines Celtic décor, humorous limericks and sexy cast members with great food, drinks and fun. The original restaurant concept was developed in the Rio Hotel in Las Vegas in 2003. The company projects that 50 restaurants will be operating by 2009. For more information, go to www.tiltedkilt.com.

Press Release: Deschutes Brewery Releases Its Once-A-Decade Ale: Jubel 2010

January 26th, 2010

This Reserve Series ale was last bottled in the year 2000

Deschutes Brewery, the sixth largest craft brewery in the nation, announces the release of its first Reserve Series beer for the New Year and decade, Jubel 2010. Jubel 2010 is a deeply dynamic presentation of the flavors found in its festive winter seasonal, Jubelale. Available on tap around the holidays at its pubs as “Super Jubel,” February 2010 marks only the second time the Brewery has ever bottled this immortal libation. The first and only other time this special brew was bottled was to celebrate the new millennium as Jubel 2000.

Jubel was discovered by accident two decades ago when a clumsy burglar didn’t realize the weight of his stolen keg of Jubelale. He dropped it outside to freeze in the season’s sub-zero temperatures – only to be discovered the next morning by Gary Fish, Deschutes Brewery owner. More than half the liquid in the keg had frozen and the remaining beer was a very cold, highly concentrated “Jubelale on steroids.” It was so good that the brewers set about recreating it, coming up with an annual “Super Jubel” that is aged in Oregon oak pinot barrels.

A limited amount of Jubel 2010 will be available in 22 ounce wax-dipped bottles and on draft all over the west this February.

Beer Geek Information:

• 10% Alcohol by Volume (ABV)
• 55 International Bittering Units (IBUs)
• Serving Temperature: 50-55 degrees F
• Glassware: Snifter or Goblet
• Drink one now and cellar one to enjoy a year from now.

About Deschutes Brewery
Located in beautiful Bend, Oregon, Deschutes Brewery is in the business of daring people to expect more from their beer. That’s why we started off in 1988, on the banks of the Deschutes River here in Bend, Oregon, by selling Black Butte Porter at a time when others were sure a dark beer would never catch on. Our brewers love to push the envelope, especially if it makes someone nervous. But for us, the highest praise is a raised glass and a toast of “Bravely Done!” For more information about Deschutes Brewery and its courageously crafted beers, please visit www.DeschutesBrewery.com.

Press Release: Lindemans Lambics for Valentine’s Day

January 12th, 2010

Unique, elegant, sparkling, delightful – just like your valentine!

If you have tasted Lindemans fruit lambics, you already know.  If you haven’t tried them, Valentine’s Day is the perfect opportunity to discover exciting, sweet fruit flavors perfectly balanced by the dry, tart complexity of real lambic – Belgian ale fermented with wild yeast.

Find Lindemans at any specialty beer store, or at a bar or restaurant that has a good beer list.  Then wow your valentine by sharing a bottle!

Lindemans Brewery makes the best-selling lambic beers in America and is famous for elegant, sweet Framboise (Raspberry), Pomme (Apple), Peche (Peach), Kriek (Cherry), and Cassis (Black Currant) lambics.  They also produce traditional lambics without fruit, blended by hand and known as gueuze – if your sweetheart is an advanced beer hobbyist, try a bottle of Lindemans Cuvée René Gueuze.

Founded in 1811, Lindemans Farm Brewery has been family-owned and operated for eight generations.

(Valentine’s Day is Sunday, February 14, 2010.)

Merchant du Vin imports Samuel Smith from England; Traquair House from Scotland; Ayinger and Pinkus organic beers from Germany;  Lindemans lambics, Green’s Gluten-Free beers and the Trappist beers of Orval, Westmalle, and Rochefort from Belgium; and Zatec from the Czech Republic.

Merchant du Vin, Specialty Beer Importers Since 1978

Press Releases: Nut Brown Ale Returns to Grocery Stores and Draught as Mudslinger Spring Ale

January 12th, 2010

This month, Mudslinger Spring Ale, previously known as Nut Brown Ale, from Redhook Ale Brewery (NASDAQ: HOOK), will return to grocery stores in 12 ounce bottles and on draught in the Western U.S.

“Mudslinger is one of my favorite beers. We brew it in a traditional American Brown Ale style, using six of the highest quality malts available. The malts, which include pale, chocolate, three different caramels and a touch of roasted barley, lend flavor, complexity and offer excellent drinkability.”

– Greg Deuhs, Redhook brewmaster

Tasting Notes:

• Mudslinger Spring Ale has a medium body and features malty layers of dark chocolate and caramel along with subtle notes of brown sugar and vanilla.
• The seasonal ale was brewed with six barley malts and two hop varieties, creating a smooth, well balanced brown ale flavor.

Mudslinger Spring Ale Rundown:

• Brewed in a traditional American Brown Ale style
• Alcohol by volume (ABV) of 5.8 percent
• 30 international bittering units (IBUs)
• 185 calories per 12 ounces
• Available through April

Recommended Pairings:

• Grilled meats, fowl, stews and even smoked oysters or salmon.

Press Release: Pike Brewing Hosts 2nd Annual Chocofest

January 12th, 2010

Champagne and caviar, lox and bagels, ham and eggs, wine and cheese, oysters and stout, salsa and chips, coffee and donuts…some things just go together. But why, one may wonder. Pike pushes the envelope to answer that age old question, “What beverages go best with everyone’s favorite food: chocolate? For the second year in a row, Pike pairs the best beers, wines, spirits, and mead with an assortment of chocolate that would make Willie Wonka jealous.

Thursday, February 11, 2010
6:00 to 9:00 pm
The Pike Pub’s Microbrewery Museum Room
$25.00 per person
R.S.V.P. to Michael St. Clair
mstclair@pikebrewing.com
206 812 6613

Pike’s Chocofest, billed as “foreplay before the big day” is a romantic and educational way to discover the wide variety of chocolate treats from here and around the world. Stations set up throughout the Micro Brewery Museum and Naughty Nelly Room feature different chocolate treats, each presented by an expert (usually the chocolate makers themselves). Adjacent to each chocolate table is a drink table staffed with experts to sample and explain their beverages.

This year more than two dozen different chocolates will be sampled along with more than 20 different beers, wines, mead and spirits. Please join us for this fun and eductional event.

• Badger Mountain Vineyards and Powers Winery – Seri Sedlacek will pour Badger Mountain Port and Powers Malbec
• Carter’s Chocolates – Matt Carter of Port Orchard, WA will present his boutique truffles made with 3 different Pike beers.
• Chocolate Box – This neighborhood retailer, located just steps from the Pike Place Market, specializes in Northwest chocolatiers and will showcase Lesley’s French-style artisan chocolates by sampling her “seafoam”, and salted caramels.
• Chukar Cherries – Jamen Tyler will bring a dynamite Chukar Cherries – Pike Brewery tasting combo.
• Classical Wines – Ole Thompson and Mrshall Jorgensen will pour: Bodegas Toro Montilla-Moralles Albalá, Montilla-Moriles (Amontillado Viejisimo – Dry 30 yr. old), Don PX 2004/2005 (unoaked, very rich) and Don PX Gran Reserva 1982 (Great Vintage!) From Bodegas Gutiérrez de la Vega, Alicante: Casta Diva Cosecha Miel 2007 (Sweet Muscat) and Casta Diva Recóndita Armonía 2005 (Sweet Monastrell)
• Clear Creek Distillery – Lynn Bauer will represent this producer of Eaux de vie, Grappas, and Pot-Distilled Wine Brandy made with the finest fruit from Oregon orchards using traditional European brandy-making techniques; and McCarthy’s Oregon Single Malt Whiskey made in the Islay tradition of Scotch whisky.
• Click Wholesale – Local distributor of fine beer, including Pike, and wines; will present Ommegang Chocolate Indulgence from Cooperstown, NY and Fiklin Chocolate Port.
• Claudio Corallo – A “single origin” chocolate company with a compelling story of “plantation to bar” chocolate from São Tomé e Príncipe, the smallest and least well known country in Africa. The North American importer is located here in Seattle.
• Confectional – boutique bakery in Seattle’s historic Pike Place Market, offering exquisite, sinfully dense, baked cheesecakes and cheesecake truffles
• Fran’s Chocolates – President Obama’s favorite salted chocolate caramels presented by Fran Bigelow
• Gelatiamo Gelateria – Maria Coassin and Skyler Locatelli are brainstorming to outdo themselves with another blockbuster Pike and Gelatiamo creation; a tough act to follow on the heels of last years Pike XXXXX Gelato, now permanently on the dessert menu at Pike.
• Leonidas Chocolate – from Wallingford’s Bottleworks creamy chocolates from Brussels
• Merchant du Vin Corporation – Jhon Gilroy of MdV will present Browerij Lindemans of Belgium and Samuel Smith Organic Fruit Beers
• Mount Baker Vineyards – Randy Finley, owner, will pour his favorite wine pairing with chocolate.
• Noble Wines – Naomi Smith will pour Scharffenberger Brut and Helix Cabernet
• Oh! Chocolate – Stout Truffles made with Pike XXXXX Stout
• Pacific Distillery LLC – Marc Bernhard will present his local, Woodinville made Absinthe
• Pike Brewing Company – Pike’s menu features local, sustainable foods paired with Pike beers. Desserts include a Chocolate and Ale Pairing with Carter’s Pike infused Kilt Lifter, Tandem, and Stout truffles; and Gelatiamo XXXXX Stout Gelato Floats. A surprise beer or two will be paired with chocolates for Chocofest.
• Ritrovo Italian Regional Foods – U.S importer of extraordinary Italian Bru-Co Chocolates.
• Sky River Brewing – Denise Ingalls presents Sky River Mead from Sultan, WA
• Taste Restaurant – Pastry Chef Lucy Damkoehler’s amazing Pike beer infused cupcakes
• Theo Chocolates – In Fremont, America’s first genuine Bean-to-bar Organic chocolate factory making chocolates that compete with the finest of Italy, Belgium and France.
• Trevani Truffles – Anne Boyington’s will bring her creative, locally produced Truffles that she sells only at farmer’s markets using many items from local farmers.

Though not as old as beer, wine or mead, cocoa trees, from which chocolate is created, were used in the Amazon more than 4,000 years ago to make a drink which was seasoned with herbs from the forests and countryside. Early people attributed fertility to the pods, which are said to resemble human genitalia. By 600 AD, the Mayans began to cultivate the earliest known cocoa plantations. They had faith that chocolate was the God’s favorite food. The Aztecs agreed, adding that it was the ultimate aphrodisiac. Love itself may be free, but chocolate has always been a luxury and has even been used as currency. So much for free love, the pleasures of a luxurious Central American brothel were recorded to have been purchased by Hernando de Oviedo y Valdes, a member of a Spanish expedition in 1513 for 10 cocoa beans! Legend tells us that Emperor Montezuma drank upwards of 50 goblets of thick red chocolate daily, throwing the solid gold goblets away after each use. Though today such conspicuous consumption is politically incorrect, Valentine chocolates are still wrapped in red paper, often presented tied in golden ribbon. Cortez, who was the first Westerner to cultivate cocoa, sent a gift of American cocoa beans, back home to Charles the First. In order to make the bitter sweet, he added sugar and vanilla, nutmeg and other spices, all exotic imports at the time. Charles fell in love. So did the Pope, who approved its consumption on Fridays. The chocolate craze was revolutionary, soon spreading to France, Italy, and Switzerland. 13 years before the Declaration of Independence was penned, New England business people signed on to build this country’s first Chocolate factory. The 19th century saw solid growth and by 1830, the English introduced the first chocolate designed to be eaten as a confection. The Swiss, Belgians. Italians and Dutch all have legitimate claim to chocolate’s hall of fame, but as quick as you can say “cocoa nibs”, in the 21st Century, Seattle, dripping in truffles, caramels, gelato, pralines, and cocoa has become “chocolate central” rivaling Europe’s chocolate capitals.

Press Release: 3rd Annual Robbie Burns Evening

January 12th, 2010

No New Years party from Seattle to Shanghai would be complete without a verse or two of Auld Lang Syne sung at midnight, accompanied by acquaintances both auld and new. This year like others, around the bar at Seattle’s Pike Brewing Company, regulars, Pike staff and out of town guests lifted a pint of Pike Auld Acquaintance holiday ale and sang that familiar, heart-warming tune. Few knew who wrote it, or if they did, knew much about the extraordinary composer Robert Burns and the monumental contribution that he made to music, poetry, and prose.

On Sunday, January 24, from 5:30 p.m. to 9:00 p.m. Pike will host it’s Third Annual Robbie Burns Night in their Seattle Micro Brewery Museum to celebrate the Scottish bard’s birthday, this year his 251st. Pike owners, Rose Ann and Charles Finkel, will kick off the evening by tapping a firkin of Pike Kilt Lifter Scotch Style Ale, seasoned with oak that was sterilized in Lagavulin Single Malt Islay Scotch Whisky. Burns wrote “Good ale keeps the hear aboon.” According to Charles, “Rabbie, as he was known to friends, loved ale as well as whisky” so Pike will also feature a flight of single malt whisky from distilleries in the Highlands (Burns wrote, “My heart’s in the highlands…”) Lowlands, Islay, and Speyside, as well as an American whiskey flight, both at special prices for the evening.

As the clock strikes 6:30 p.m. a bag piper will ‘Pike in the Haggis’. Both traditional and vegetarian haggis will be available. Pike Burns’ night buffet will include cockie-leekie soup, “Mc” Solly’s (Pure Food Fish Market) famous Pike Place Market smoked salmon, organic vegetables, “tatties and neeps,” and bread pudding with Kilt Lifter Hard Sauce. Traditional Burns’ Night entertainment includes poetry reading (“Ode to the Haggis”); pipe music, (Amazing Grace and others) a poem (“Some cannot eat that want it: But we hae meat and we can eat, Sae let the Lord be thankit”) songs, (My heart’s in the highland and John Barleycorn) and fun. We will, of course, toast Robbie Burns by singing Auld Lang Syne. A song book will be provided. Cost of buffet and entertainment is $25.00 per person plus tax and gratuity.

Robert Burns was born in 1799, a time of revolution in Scotland, France and America. He remained a man of the people throughout this short life and preferred to write in the Scottish dialect rather than English. He was raised on a Lowland farm and had six siblings. Whisky was kept on the sideboard and a dram or two was enjoyed before breakfast and spending the day toiling to grow plump summer barley, the lifeblood of both beer and whisky. He wrote “John Barleycorn, Thou king o’grain!” Burns began writing poetry, about his first love, at age 15. “Tam O’ Shanter”, “Coming through the Rye”, “My love is like a Red, Red, Rose”, and “Auld Lang Syne.” These songs and poems crown a mosaic of over 500 works as sensual and pertinent today as when they were penned in the 18th century.

3rd Annual Robbie Burns Evening
Sunday, January 24, 2010
The Museum Room – The Pike Brewing Company
1415 1st Avenue, Seattle, WA 98101
Buffet and entertainment $25 plus tax and gratuity
Pint Special Kilt Lifter Scotch Ale $6
Scotch Whisky Flight $16 (regularly $20)
American Whiskey Flighty $14 (regularly $18)
RSVP to Michael St. Clair 206.812-6613

Press Release: Aspall Cuvee Chevallier Launch

December 28th, 2009

Aspall Cyder House of Suffolk, England and SBS Imports of Seattle, Washington are pleased to announce the premiere limited release of Aspall Cuvee Chevallier Double Fermented Cyder to United States market. Cuvee Chevallier joins regularly available items Aspall Dry, Demi-Sec, Organic, and Perronelle’s Blush cyders.

Cuvee Chevallier is produced from apples that are higher in acid and lower in sugar content – much like the grapes used for Champagne. The double fermentation process increases alcohol content but also provides greater structure and mouthfeel. This production method was first explored at Aspall in the 1920’s & ’30’s by ancestor JB Chevallier and was only recently rediscovered after a visit by one of JB’s assistant cydermakers.

Current cydermaker and co-director Henry Chevallier Guild describes it as “pale straw coloured, pleasantly sparkling with floral yeasty notes and a fine mousse. It is dry but rounded with a complex appley palate and a balancing touch of acidity. We believe this is our finest cyder to date and a refreshing alternative to sparkling wines. ”

Cuvee Chevallier will ship in cases of 6 cork-finished 750ml champagne style bottles. Suggested retail price is $15.99 per bottle. It will be available in approximately 30 states coast-to-coast. Aspall and SBS anticipate occasional future limited releases around traditional champagne holiday seasons. Alcohol is 11.0% by volume.

“Since the introduction of Aspall to the U.S. in early 2003 the brand has been received with great acclaim,” noted SBS Imports President, Alan Shapiro. “The addition of Cuvee Chevallier to the product family will not only enhance Aspall’s position in the market, but we believe will also open the eyes to a wider range of consumers to the virtues of artisanal cider.”

Established in 1728 by Clement Chevallier, Aspall is now in its eighth generation of family management under the direction of brothers Barry and Henry Chevallier Guild. Their ciders consistently are the top award winners at the International Beer & Cider competition, and were also awarded the highest cider scores in the history of the World Beer Championships.

In addition to representing Aspall Cyders, SBS-Imports also represents the Batemans Brewery from Wainfleet, Lincolnshire, England and the DeProef Brewmaster’s Collection from Lochristi, Belgium and is a partner in the Reunion – A Beer for Hope project that raises funds for The Institute for Myeloma & Bone Cancer Research. More information is available at www.sbs-imports.com.

Press Release: Full Sail Brewing Company Honored for Sustainability

November 23rd, 2009

Full Sail Brewing, nationally known for its award-winning beers, was recently recognized by the Portland Business Journal for their innovation in sustainability. The Innovation in Sustainability awards were announced Thursday, November 19, at the Portland Art Museum where a special Portland Business Journal insert, Sustainable Oregon, was unveiled. Cited were Full Sail’s responsible water usage and conservation, renewal energy use and conservation, support for waste reduction, reuse and recycling, and use of local ingredients. Irene Firmat, Founder and CEO, of the employee-owned Full Sail Brewing Company accepted the award.

“It is truly an honor to be recognized for our responsible practices in a state that is known for being on the forefront of sustainability. For us, this sense of responsibility has been part of our core principals since we first started brewing beer over 22 years ago. Over the years we have been committed to being stewards of the environment and have remained dedicated to operating our brewery in the most responsible manner possible. As an employee owned company we share this award with our all employees who are a key part of our daily commitment to these practices. Open communication and suggestions from employees have contributed greatly to the success of managing and maintaining a socially and environmentally fair business,” said Irene Firmat, Full Sail’s Founder and CEO.

Jamie Emmerson, Full Sail’s Executive Brewmaster agrees. “Our brewery’s amazing location nestled between the Columbia River and the snow-capped peak of Mt. Hood, in Hood River, Oregon makes us all feel a deep connection for our surroundings. Employees are the owners at Full Sail – and because Oregon is our home – we feel empowered to run the brewery in the most responsible manner every day. As much as we are committed to brew great beers, we are also committed to our community. It would be impossible to live and work in the Columbia River Gorge and not be inspired by the sheer beauty of the place. It is the blue skies, green forests, snow-capped mountains and pristine rivers surrounding us that insure our dedication.”

Some of the company’s sustainability measures include: Efficient brewhouse: The brewery is as sustainable and efficient as possible, starting with the parts of the building that were reclaimed and recycled when the brewery first opened in the old Diamond Fruit cannery. The company utilizes energy measures such as energy-efficient lighting and air compressors, and compresses the work week into four very productive days, which helps reduce water and energy consumption by 20 percent.

Sustainable brew process: Pure water literally flows from the peaks that surround the brewery, so Full Sail takes care to conserve this precious resource. While average breweries consume six to eight gallons of water for every gallon of beer produced, Full Sail has reduced its consumption to a mere 3.45 gallons, and operates its own on-site wastewater treatment facility. Local farms supply the other essential ingredients for award-winning brews: 85 percent of hops and 95 percent of barley come straight from Northwest farms.

Reduce-Reuse-Recycle: Full Sail uses 100% recycled paperboard on all its packaging (and was one of the first in the industry to commit to long-term purchasing of recycled paper products). Everything from office paper to glass to stretch wrap to wooden pallets is recycled. Even dairy cows are beneficiaries of brewery waste: 4,160 tons of spent grain and 1,248 tons of spent yeast are sent back to farmers every year to use as feed for cows.

Community-wide practices: Full Sail purchases 140 blocks of Pacific Power Blue Sky renewable energy per month. This practice results in the reduction of 168 tons of carbon dioxide emissions, the equivalent of planting 33,000 trees. Full Sail also supports over 300 events and charities each year, with a focus on those in Oregon. Employees at the company have inspired environmental change among other businesses in the Hood River area as well. Full Sail was a founding member of the Hood River Chamber of Commerce’s Green Smart program, an initiative that helps businesses and organizations within the Hood River watershed increase their productivity and profitability by improving resource efficiency and by reducing waste and pollution.

Earlier this year, Full Sail was named one of the “100 Best Green Companies to Work for in Oregon” by Oregon Business magazine for fostering an outstanding workplace that focuses on sustainable practices and the State of Oregon recognized Full Sail Brewing with Sustainable Tourism award for their leadership, stewardship and social responsibility. In 2008 Full Sail Brewing received the Businesses for an Environmentally Sustainable Tomorrow Award (BEST) from the City of Portland Office of Sustainable Development and the Governor’s Award for Sustainability from the State of Oregon. In addition the company’s Portland Riverplace Brewery and offices received recognition as a RecycleWorks business for its excellent track record of recycling, reducing waste and buying environmentally preferable products.

About Full Sail Brewing Company
The independent and employee-owned Full Sail Brewery is perched on a bluff in Hood River, Oregon, overlooking the most epic wind and kite surfing spot in the world. At this very moment 47 specialists in the liquid refreshment arts are crafting barley and hops into your next beer. Among the company’s most popular brews are Full Sail Amber, IPA, Pale, LTD, Session Premium Lager and Session Black. Founded in 1987, the Full Sail crew has been fermenting godlike nectar for 22 years. Full Sail is committed to brewing great beer while adhering to socially and environmentally sustainable practices. Their award winning brews are now available in nineteen states. Full Sail is a founding sponsor of the Hood River Chamber of commerce’s “Green Smart” program, and supports over 300 events and charities each year, the majority of which are local. The Full Sail Tasting Room and Pub is open seven days a week. Swing by for a pint, grab a bite, tour the brewery, or just soak up the view.

Press Release: Roger brews up a treat for St Austell Brewery Celtic Beer Festival

November 23rd, 2009

Beer and music lovers are gearing up for one of the biggest parties of the year as preparations take place for the acclaimed St Austell Brewery Celtic Beer Festival on Saturday (November 28).

Real ale fans are in for an extra special treat this year as St Austell Brewery head brewer Roger Ryman and his team have created more than 20 special brews to tickle the taste buds of visitors to the event.

Together with the Brewery’s range of award-winning regular ales, they will be among more than 100 great beers from across the UK at the festival, which also features a line-up of eight fantastic live bands from midday to 11 pm.

Included among Rogers special brews are tantalisingly named tipples such as:

• Paola’s Zingi Ginger Beer – Fruity hoppy aroma with some spice. Well balanced with a subtle ginger farewell.
• Lindsay’s Chilli Chocolate Stout – A beer which packs a punch with its chocolate aroma and fresh chilli aftertaste
• Frankenstein Belgian StyleTriple – A 9.0 ABV Belgian Style Golden Triple brewed using German andSlovenian hops.
• Proper Pilsner Lager – A 5.0 ABV crisp, fresh pilsner style lager beer.

Roger said: “It’s always a fantastically busy time but also really good fun to try out some new recipes in advance of the festival. We’re very excited about results and I hope the beers we have brewed and all the others at the event capture the huge diversity within real ale.”

The 11th annual celebration of real ale and live music is being hosted by St Austell Brewery in the unique surroundings of the old wine cellars and vaults beneath the Victorian brewery. In response to the huge popularity of the event over the last decade, this year the Brewery will be opening up extra space using its historic Rum Store to increase capacity at the festival for a further 400 people.

Jeremy Mitchell, St Austell Brewery Director of Marketing and Communications, said: “In ten years, the Celtic Beer Festival has become a must date in Cornwall’s diary. It’s always one of the biggest parties of the year, with a fantastic atmosphere and something visitors and brewery staff are always look forward to.”

The Celtic Beer Festival is organised and staffed by volunteers from the Brewery, together with suppliers, with all money raised going to local charities through the St Austell Brewery Charitable Trust.

LIVE BANDS APPEARING AT THE CELTIC BEER FESTIVAL 2009 INCLUDE:

• Three Minute Warning
• Bucket Boys
• Dalla
• Scaramoose
• Tony Haven
• Big Guns
• Marble Fairy

Food will be provided by a team of Brewery chefs – all using fresh Cornish produce.

The St Austell Brewery Celtic Beer Festival takes place between 11am and 11pm on Saturday November 28. Tickets are £10 per person (available at the door) and include a polycarbonate commemorative pint glass, programme and three drinks tokens. Extra drinks tokens are available at £1.25 for each half pint / £2.50 a pint.

Press Release: Karl Strauss Toasts To San Diego Beer Week

November 19th, 2009

America’s Finest City was all about craft beer for 10 days, celebrating the first-ever San Diego Beer Week. Karl Strauss Brewing Company led the charge, participating in more than 25 events across the county, ranging from beer dinners and cask nights, to beer festivals and dessert pairings. “San Diego Beer Week was overwhelming in the best possible way,” says Paul Segura, Karl Strauss Brewmaster.

Karl Strauss kicked-off Beer Week at the Brewers Guild Festival with several of their special releases and one-off creations, including crowd favorites like the Imperial Pale Ale and Pumpkin Spice Ale. “People were excited to try some of our more unusual beers. We had a few people who hadn’t tried our beers in a while and I think they left with a new idea of who we are.” says Paul.

The company used Beer Week as an opportunity to showcase several new releases and push the boundaries on any previous stereotypes. Some of the highlights during the week included casks of Big Barrel Double IPA, a Lavender Belgian Pale Ale, Brett Farbe black sour, and their new seasonal, Fullsuit Belgian-Style Brown Ale. “One of my favorite events was the Karl Strauss night at Hamilton’s Tavern. People were standing shoulder to shoulder and we blew through our two casks in under 90 minutes,” says Paul.

Karl Strauss Brewing Company was part of the founding team of San Diego Brewers Guild members that saw San Diego Beer Week as a chance to reach a new group of people who might not be familiar with all of the craft beer made locally in San Diego. The company worked to secure $25K in promotional funding from the San Diego Tourism Promotion Corporation for San Diego Beer Week and managed event marketing and press. “You can talk all you want about beer, but the best way to turn someone on to craft beer is to have them try it for themselves. Beer Week made our jobs a lot easier by giving people the opportunity to explore San Diego’s craft beer firsthand,” says Paul.

San Diego Beer Week was a huge success with more than 20 local breweries hosting 300 events. The San Diego Brewers Guild looks forward to making this an annual event each November. For more information on San Diego Beer Week and a video of event highlights, visit www.karlstrauss.com.

Press Release: Batemans Launches Rosey Nosey Holiday Ale in USA

November 16th, 2009

Batemans Brewery of Wainfleet, Lincolnshire, England and SBS-Imports of Seattle, Washington are pleased to announce the premiere arrival of Batemans Rosey Nosey Holiday Ale to United States market. Rosey Nosey joins regularly available items Batemans Triple XB (XXXB) Classic Pale Ale and Batemans Combined Harvest Multigrain Beer.

Founded in 1874, Batemans is one of the few remaining multi-generational family brewers in England. Now under the guidance of fourth-generation of family management, the Brewery has prospered not only on the strength of its flagship Triple XB (XXXB) but also by an imaginative expansion of the range of bottled ales.

Rosey Nosey has been described by noted English beer writer Roger Protz as “a rich, luscious, and warming ale ideal for winter. The aroma is ripe with sultana and raisin fruit, balanced by biscuit malt and tangy hop resins. 4 stars (out of 4).” It is made with Maris Otter pale and crystal malts and Golding, Challenger, and Liberty Hops. It will be sold in cases of 12/16.9 ounce bottles, with a suggested retail price of $4.99. 5% alcohol by volume.

“Rosey Nosey has been rapidly growing in popularity in the UK market,” noted Marketing Director Jaclyn Bateman. “We are thrilled to bring this beer to the USA market in partnership with SBS.”

“I am very pleased with the response to Batemans since our launch in late 2008,” commented SBS Founder and President, Alan Shapiro. “Rosey Nosey is a classic example of English winter ales and I’m sure will be enjoyed by English beer lovers.”

SBS-Imports was created in 2003 by specialty beer industry veteran Alan Shapiro. In addition to Batemans, SBS represents Aspall English Cyders from Suffolk, England and the De Proef Brewmaster’s Collection from Lochristi, Belgium. SBS also is a partner in Reunion – A Beer for Hope, which raises funds for the Institute for Myeloma & Bone Cancer Research. More information is available at www.sbs-imports.com.