Beer News

Avery Immitis Is Barrel Aged #9

Let’s start with the name first.  Immitis.  It’s latin for rude.  Makes sense for a beer Avery Brewing calls “offensively sour.”  Immitus is #9 in the brewery’s barrel-aged lineup.

Label:

No. 9 Immitis – Mercilessly and cruelly sour.  Continue Reading →

California Officially Bans Beer With Caffeine

California has officially banned beer with added caffeine.  Senate Bill #39 defines caffeine in beer an “unsafe food additive” causing erratic behavior in the drinker.

Sen. Padilla said in a public statement:

“I applaud Governor Brown for signing SB 39. Caffeinated beer beverages are a threat to public Continue Reading →

Here’s What SweetWater Will Look Like Soon

SweetWater Brewing (Atlanta, GA) growing.  Right now you just see dirt. Here is the glistening beauty SweetWater will be after the expansion.

What’s been going on?  

Brewery construction is being led our founder Freddy Bensch and our Brewmaster Mark Medlin

Construction on Continue Reading →

Evolution Brewing August Updates

There ARE other breweries in Delaware – like Evolution Brewing.  A real up and comer in DelMar, Delaware.   For those following the brewery, here are some updates about upcoming releases thanks to Facebook:

1. Jacques au Lantern-our fall Continue Reading →

Posted in Beer News

Avery Immitis Is Barrel Aged #9


Let’s start with the name first.  Immitis.  It’s latin for rude.  Makes sense for a beer Avery Brewing calls “offensively sour.”  Immitus is #9 in the brewery’s barrel-aged lineup.

Label:

No. 9 Immitis – Mercilessly and cruelly sour.  A very dark and superb blend from 11 of our finest first use Zinfandel barrels.  So yes, expect loads of barrel character to compliment the malt and acidity.  

Brewed with rocky mountain water, malted barley, imported specialty malted barley, malted wheat, hops, saccharomyces yeast, brettanomyces yeast, lactobacillus, and pediococcus.  

To be bottled August 12, 2011, Total Production 198 cases.

 Availability: 12oz bottles. Brewery release.

Release Date: TBA

9.54% ABV

 

by Reid Ramsay
Posted in Beer News

California Officially Bans Beer With Caffeine

California has officially banned beer with added caffeine.  Senate Bill #39 defines caffeine in beer an “unsafe food additive” causing erratic behavior in the drinker.

Sen. Padilla said in a public statement:

“I applaud Governor Brown for signing SB 39. Caffeinated beer beverages are a threat to public health. The added caffeine masks the effects of the high alcohol content, which can lead to binge drinking and dangerous behavior. California now joins Massachusetts, New York, Washington, Utah, Michigan, and Kansas in banning these dangerous drinks.”

 Four Loko was at the center of the “caffeine” controversy for a while.  They have since reformulated. [DigitalJournal]
by Reid Ramsay
Posted in Beer News, Cool Stuff, Wilderness Brewing

Wilderness Brewing Now A Reality With Public Funding

Don’t have enough cash to start your own brewery? Ask for it.   And that’s exactly what Nate & Mike, Wilderness Brewing founders did.

The duo used Kickstarter.com to help get the project off the ground.  The website is is an online threshold pledge system for funding creative projects. “Kickstarter has funded a diverse array of endeavors, ranging from indie film and music to journalism and food-related projects.”  Asking a mere $40,000, today they crossed their threshold.

We are passionate about better beer and the artistic expression present in the creation of the many beers we have brewed at home.  We want to create a wider network of friends, family, and local community who can enjoy our artisan beer. In order to create that network we need to brew more than the five-gallon amounts that we currently make on the stove at home. Our project is to buy all the necessary equipment and obtain all the proper licensing we need in order to artistically brew our beer in 60-gallon amounts, known as “Nano Brewing.”

The brewery will be based out of Kansas City, Missouri.  Check out their video appeal for funding.

by Reid Ramsay
Posted in Beer News, Coming Soon, Stillwater Artisanal Ales

Stillwater Barrel Aging Continues With Cellar Door

Stillwater Artisanal Ales has recently been adding small batches of barrel aged versions of their lineup.  To date, the entries include

Existent – Aged in oak bourbon barrels

Stateside – aged in oak chardonnay

and the newest

Cellar Door – with white sage, aged in oak wine barrels.

Like the others, distribution is limited.

Style: Saison (barrel aged)
Availability: 11.2oz bottles
Arrival: TBD, less than 50 cases produced.

Potential in areas: WA, OR, CA, AZ, MO, IL, WI, OH, GA, FL, SC, NC, VA, PA, DC, MD, NY, CT, RI, MA, VT, ME

7.6% ABV

by Reid Ramsay
Posted in Beer News, Coming Soon, Dogfish Head, Portsmouth Brewing

Stinging Nettles, Yarrow, Lavender, & Bog Myrtle. Oh yeah, and Peaches

Dogfish Head and Portsmouth Brewing have collaborated to create “Fru-it Gru-it.”  A gruit  medeval is a beer style that uses herbs and spices prior to the widespread use of hops.   You know Dogfish is involved, so it’s going to contain some interesting ingredients.  Both Delaware and New England ingredients (from the home of Portsmouth.) So what?

The base beer is an amber porter, with peaches from Fifer Farms in Delaware, Stinging Nettles, Yarrow, Lavender, and Bog Myrtle.  Malts  include North American 2-Row, European Pils, C-60, C-120, Carafa II DH, Chocolate Malt, Black Malt, Roasted Barley, Aromatic, Flaked Barley

…For this collaboration beer, Tod and Sam decided it was best to use some old ingredients and some new ingredients that would uniquely reflect the terroir of both New England and Delaware. The base beer for their ‘Fru-it Gru-it’ is an amber porter. During the boil, 30# of Delaware peaches from Fifer Farms near Dover will be introduced to the brew kettle. In addition to the stone fruit, an assortment of lavender, stinging nettles, yarrow and bog myrtle. The nettles came from Tods backyard in Maine while the rest of the herbs were sourced from either New Hampshire or Vermont. A further 30# of peaches will be added to the fermenter before the wort is mixed with brewers yeast.

Availability: TBD

5.5% ABV

[Dogfish]

 

 

by Reid Ramsay
Posted in Beer News, SweetWater Brewing

Here’s What SweetWater Will Look Like Soon

SweetWater Brewing (Atlanta, GA) growing.  Right now you just see dirt. Here is the glistening beauty SweetWater will be after the expansion.

What’s been going on?  

Brewery construction is being led our founder Freddy Bensch and our Brewmaster Mark Medlin

  • Construction on the new building (center of the photo) began in July and should be finished by November
  • Expanding from 26,000 square feet to 114,000 square feet
  • An additional 400,000 barrels capacity, taking us from 100,000 this year, to 500,000 once we are finished
  • in 2010 we sold 77,000 barrels and this year we are on pace for well over 90,000 barrels sold
  • on the roof will be a 157 KwH Solar Array, the largest private system the city of Atlanta — reduces the need for over 300,000 lbs of CO2, 19,000 gallons of gas, 176,000 lbs of coal per year — and the ROI in this should be within 3 years
  • new building in the center will house — new packaging hall, new QA lab, new keg filler, new offices, outdoor deck, new machine shop, and an additional event space
  • new packaging hall will feature a brand new 550 btl/min krones filler and bottling line, along with a brand new keg line, all to increase the quality of our packaged beers
  • we are building an actual merchandise shop where our current maintenance room is, just behind the wall of the existing t shirt stand
  • Trails for access from the street to the Beltline will be built next to our building.  SweetWater sits at the end of one of the spurs to this proposed and in the works “necklace” of parks, trails and green spaces that will circle Atlanta
  • And this is phase 1 of the plan — phase 2 will be the addition of more fermentation and brite tanks, most will be 1000 bbls tanks
  • phase 3 will be the installation of a new 250 bbl brew house to supplement the existing 50 bbl system we are brewing on 24 hours a day 6 days a week currently
by Reid Ramsay
Posted in Beer News, Evolution Brewing

Evolution Brewing August Updates

There ARE other breweries in Delaware – like Evolution Brewing.  A real up and comer in DelMar, Delaware.   For those following the brewery, here are some updates about upcoming releases thanks to Facebook:

1. Jacques au Lantern-our fall seasonal Belgian Style Pumpkin ale with local Pumpkins from the Wright farm in Mardela Springs Md
2. Fall Migration-Belgian Ale Aged on Chardonnay Barrels with Brettanomyces
3. Menagere 3 redux- You remember the first-Bourbon Barrel aged Scotch Ale
4. “Morning Wood”-Bourbon Barrel Aged Rise-Up Stout

by Reid Ramsay