Press Releases

Lakefront Brewery Introduces Wisconsinite (PR)

(Milwaukee, WI) — Lakefront Brewery, Inc. will today introduce Wisconsinite, a new unfiltered Weiss-style beer made entirely of local, Wisconsin-grown ingredients. It is believed to be the first 100 percent “all local” beer made in the U.S.

Wisconsinite will debut at several release parties Continue Reading →

Elysian Prometheus Arrives In May (PR)

(Seattle, WA) — Prometheus has a long and complicated history, beginning back when head brewer Dick Cantwell worked at Big Time Brewery and Alehouse in Seattle’s University District. His assistant at the time was Bill Jenkins, who followed him as head brewer Continue Reading →

Craft Brew Alliance Releases Q1 Numbers (PR)

(Portland, OR) — Craft Brew Alliance, Inc., an independent craft brewing company, reported net sales of $38.5 million and net income of $0.7 million for the first quarter ended March 31, 2012 as compared with net sales of $32.3 million and break-even net income a year ago. We Continue Reading →

Bell’s Announces Grand Opening (PR)

COMSTOCK, MI — After breaking ground in April 2011, Bell’s Brewery, Inc. is proud to announce the grand opening of its brand new production facility in Comstock, Mich.

A week-long celebration will kick-off on May 14 with a ribbon cutting at 11 a.m. and Continue Reading →

Bell’s New Brewery Opens Next Week (PR)

(Comstock, MI) — After breaking ground in April 2011, Bell’s Brewery, Inc. is proud to announce the grand opening of its brand new production facility in Comstock, Mich.

A week-long celebration will kick-off on May 14 with a ribbon cutting at 11 a.m. Continue Reading →

Flying Dog Oyster Stout Goes Year Round (PR)

Frederick, MD (May 2012) — Drink beer and restore the Chesapeake Bay — all year round. Next week, Flying Dog Brewery’s Pearl Necklace Oyster Stout will be available for purchase year-round with distribution throughout the country.

A dry stout brewed with local Continue Reading →

Posted in Lakefront Brewing, Press Releases

Lakefront Brewery Introduces Wisconsinite (PR)

(Milwaukee, WI) — Lakefront Brewery, Inc. will today introduce Wisconsinite, a new unfiltered Weiss-style beer made entirely of local, Wisconsin-grown ingredients. It is believed to be the first 100 percent “all local” beer made in the U.S.

Wisconsinite will debut at several release parties tonight, including at Hooligan’s on Milwaukee’s East Side, Burnheart’s in Milwaukee’s Bay View neighborhood, and The Village Pub in Shorewood. Product will begin appearing at retail outlets in the coming weeks.

The beer was created around a new native Wisconsin yeast strain envisioned by Lakefront President Russ Klisch and developed by Jeremy King of home brewing supplies distributor Northern Brewer. Their new strain is believed be to the only North American-grown yeast in commercial use today as well as the first native brewing yeast from Wisconsin. Yeast is just the tip of the local-sourcing iceberg, however. All products used in Wisconsinite hail from the state, including its water (Lake Michigan), malted barley (from Milwaukee’s Malteoup), wheat (Chilton) and hops (Mazomanie).

Wisconsinite is intended for summer drinking, with a light, cloudy body and a relatively low ABV of 4.2 percent. “The craft beer market is trending towards session beers with full flavors but lower alcohol content,” said Klisch. “Wisconsinite fits this category, given its (low) ABV and hints of banana and clove.”

Wisconsinite’s style and ingredients were chosen to complement the local yeast’s natural flavor. Its flavor is so distinct, in fact, that Klisch plans to forgo compensation to make it available to other brewers, hoping to create a new category of beer called Wisconsin Weiss.

“Yeast is the final frontier for craft brewers,” said Klisch. “It’s certainly what gives this beer such a distinct taste.” The Lakefront Strain yeast is available for purchase by commercial brewers through Wyeast, and by homebrewers through Northern Brewer. Lakefront will not receive any compensation for the sale of the yeast.

Lakefront Brewery, Inc. was started in 1987 and is one of the oldest microbreweries in Wisconsin. Today, the brewery distributes its products to 35 states, Israel and Canada. Lakefront Brewery, Inc. was the first brewery to brew a government-approved, gluten-free beer, New Grist, and brews the oldest USDA-certified organic beer, Organic ESB. For more information, visit http://www.lakefrontbrewery.com or call (414) 372-8800.

by Reid Ramsay
Posted in Elysian Brewing, Press Releases

Elysian Prometheus Arrives In May (PR)

(Seattle, WA) — Prometheus has a long and complicated history, beginning back when head brewer Dick Cantwell worked at Big Time Brewery and Alehouse in Seattle’s University District. His assistant at the time was Bill Jenkins, who followed him as head brewer there when Dick left to start Elysian Brewing. Offered the chance to come up with a new recipe, Bill originated Scarlet Fire, a reddish IPA with solid hop character. Another head brewer later, this time Kevin Forhan (with whom both Bill and Dick had worked at Pike Place Brewery), a little recipe alteration and a gold medal at the Great American Beer Festival, and Scarlet Fire became a Big Time mainstay.

Fast forward several years later, with brewing stints by Bill in Ireland and Kevin in Spain in the interim, and now-Elysian Fields brewer Kevin, Dick and Capitol Hill helmsman Markus Stinson put their heads together—to Bill’s amusement—to come up with an answer to the Fire. The result was Prometheus, a classically fierce Northwest IPA redolent of Chinook, Cascade and Centennial. Informally referred to as the Stolen Fire—remember that Prometheus stole fire from the gods to provide it to mankind, a crime for which his liver was eaten daily by an eagle— Prometheus has been a cult favorite at the Elysian pubs ever since.

Now for the first time Prometheus is plentifully available in bottles and on draft at local stores, restaurants and alehouses. Nine hop additions offer layer upon layer of hop complexity, with three dry hop additions alone. The beer is light copper-red in color and weighs in at 6.7% abv. Label art shows a fire-eating juggler breathing flames, a fitting image for the next beer in Elysian’s Manic IPA series, earning a place in our new urban pantheon.

Availability: May-August.

by Reid Ramsay
Posted in Press Releases

Craft Brew Alliance Releases Q1 Numbers (PR)

(Portland, OR) — Craft Brew Alliance, Inc., an independent craft brewing company, reported net sales of $38.5 million and net income of $0.7 million for the first quarter ended March 31, 2012 as compared with net sales of $32.3 million and break-even net income a year ago. We reported $0.04 earnings per share on a fully diluted basis for the quarter as compared with no earnings or loss per share for the same quarter last year.

Significant financial highlights for the quarter ended March 31, 2012include:

  • Net sales increased $6.2 million, or 19 percent, to $38.5 million compared with the same quarter of 2011
  • Non-contract shipment growth of 10% and depletion growth of 8% for the quarter
  • Gross profit percentage increased 184 basis points
  • Capital expenditures were $1.8 million as we continue to make strategic investments in systems and infrastructure

“The first quarter of 2012 continued to demonstrate the success of our investments in our innovative portfolio of beers and our marketing and sales capabilities, resulting in top-line growth and positive net income. We remain dedicated to being true to our customers through delivery of the most diverse portfolio of high quality craft beers and brands in the industry, which provide unique beer experiences for multiple occasions,” said Terry Michaelson, CBA‘s CEO. “We are committed to delivering long-term profit growth for our shareholders by continuing to invest in the underlying strengths of our brands and strategy. We are encouraged by our first quarter results and look forward to building on that success for the full year.”

Operating Results

Net sales for the quarter ended March 31, 2012 were $38.5 million, an increase of$6.2 million, or 19 percent, from net sales of $32.3 million for the same quarter of 2011. A combination of factors drove the increase, including increased shipments to wholesalers, a decrease in master distributor fees, price increases for our beers sold to wholesalers and an increase in revenues earned from our pubs.

Total shipments for the quarter ended March 31, 2012 were 169,900 barrels, an increase of 22,000 barrels, or 15 percent, from 147,900 barrels for the same quarter of 2011, primarily reflecting the increase in shipments to wholesalers and growth in our contract brewing business. Shipment growth excluding contract shipments was 10 percent.

Cost of sales as a percentage of net sales improved 184 basis points for the quarter ended March 31, 2012, reflecting operating leverage on increased volumes, decreased distributor fees and an increased selling price for our beers. These favorable factors were partially offset by increased transportation costs in the first quarter of 2012 as compared with the same period of 2011.

Selling, general and administrative (“SG&A”) expense of $10.4 million for the first quarter of 2012 increased $1.1 million, or 12 percent, from $9.3 million for the same period of 2011. This increase reflects our investment in selling and marketing initiatives that have led to sales and profit growth, partially offset by lower professional fees. We expect that the rate of increase in SG&A spending for 2012 will not be as high as in 2011.

“The CBA team executed our brewing, sales and marketing initiatives well during the quarter, generating significant sales growth. We saw net income improve to$0.7 million for the quarter from break-even in the same period last year while we continue to reinvest our increased gross profits in growth strategies for our brands,” said Mark Moreland, CBA‘s CFO. “We remain cautiously optimistic about our top and bottom line growth for 2012 and believe that the overall health of our business and our strategic marketing and sales spend will continue to drive increased value of CBA.”

Cash Flow and Liquidity

Cash provided by operating activities was $4.6 million for the quarter ended March 31, 2012 compared with $1.5 million for the same period of 2011. The $3.1 millionincrease was primarily due to improved operating results and improved working capital. Capital expenditures for the quarters ended March 31, 2012 and 2011 were $1.8 million and $2.0 million, respectively. Capital expenditures in both periods included projects designed to increase our capacity and improve efficiency.

Financial Outlook

We remain confident that our targeted investments into our brands, marketing and sales resources, in conjunction with our innovative, high-quality craft brewing capabilities, will support continued volume and revenue growth while generating improved bottom line results.

We continue to anticipate results for the full year 2012 as follows:

  • Depletion growth in the high single digit percentage to low double digit range reflecting both continued strength of our brands and continued growth of the craft category.
  • Sales growth of approximately 10% to 12%.
  • Gross margin rate approximately 100 basis points lower than 2011, reflecting pressure from grain prices and assuming that fuel prices remain relatively consistent with recent levels.
  • SG&A expense ranging from $42 to $44 million, reflecting continued investment into sales and marketing initiatives.
  • Diluted earnings per share in the range of $0.20 to $0.25.
  • Capital expenditures of approximately $8.5 to $9.5 million, continuing our investments in capacity and efficiency improvements, and quality initiatives.

Forward-Looking Statements

Statements made in this press release that state the Company’s or management’s intentions, hopes, beliefs, expectations or predictions of the future, including depletions and sales growth, the level or effect of SG&A expense, the amount of capital spending, and the benefits or improvements to be realized from capital projects, are forward-looking statements. It is important to note that the Company’s actual results could differ materially from those projected in such forward-looking statements. Additional information concerning factors that could cause actual results to differ materially from those in the forward-looking statements is contained from time to time in the Company’s SEC filings, including, but not limited to, the Company’s report on Form 10-K for the year ended December 31, 2011. Copies of these documents may be found on the Company’s website, http://www.craftbrew.com/, or obtained by contacting the Company or the SEC.

About Craft Brew Alliance

CBA is an independent, publicly traded craft brewing company that was formed with the merger of leading Pacific Northwest craft brewers – Widmer Brothers Brewing and Redhook Ale Brewery – in 2008. With an eye toward preserving and growing one-of-a-kind craft beers and brands, CBA was joined by Kona Brewing Company in 2010. When Kurt & Rob Widmer founded Widmer Brothers Brewing in 1984, they didn’t confine their brewing exploration to strict style guidelines. To this day, Widmer Brothers continues to create craft beers with a unique and unconventional twist on traditional styles that are award winning and please a wide range of craft beer lovers. Redhook began in a Seattle transmission shop in 1981, and those colorful roots are reflected in the brand’s personality to this day. The eminently drinkable beers consistently win awards and please crowds across the United States. Kona Brewing was founded in 1994 by the father and son team ofCameron Healy and Spoon Khalsa, who dreamed of crafting fresh, local island brews with spirit, passion and quality. As the largest craft brewery in Hawaii, Kona personifies the laid-back, passionate lifestyle and environmental respect of the Hawaiian people and culture.

For more information, visit: http://www.craftbrew.com/.

by Reid Ramsay
Posted in Bell's Brewing, Press Releases

Bell’s Announces Grand Opening (PR)

COMSTOCK, MI — After breaking ground in April 2011, Bell’s Brewery, Inc. is proud to announce the grand opening of its brand new production facility in Comstock, Mich.

A week-long celebration will kick-off on May 14 with a ribbon cutting at 11 a.m. and a noon press conference at the production facility, 8938 Krum Ave. The celebration will conclude with a public open house from noon to 5 p.m. on both May 19th and 20th.

“All of us here at Bell’s are very excited to open the doors of this brand new facility to our friends, family, business partners and community.

This new brewhouse reflects not only the hard work of our employees at Bell’s, but the 400 skilled trade people that worked tirelessly over the past two years to create a space that is not only functional, but beautiful. It is a reflection of our community and its creativity, initiative and skill,” said Laura Bell, Marketing Director at Bell’s.

Bell’s new production facility includes an expanded grain handling facility, a 200-barrel brewing system, new fermentation vessels and a sophisticated energy storage system that will continue and enhance Bell’s commitment to sustainability.

The facility has the potential to produce 500,000 barrels annually.

Almost all of the components were made in the USA and lumber for the brewhouse entryway (doors, banisters and railing) was grown, sawed, kilned and finished locally.

Bell’s will host events for its distributors and contractors in addition to industry professionals, vendors and Kalamazoo businesses throughout the week while downtown Kalamazoo restaurants will also join in  the celebration (May 11-20) with Bell’s beer specials, food parings and other events.

The public open house will include free food and soda. Directions to the Eccentric Café and Bell’s General Store will also be available.

A closer look at the new facility:

Grain handling

  • 16 main silos, each with a 50,000 lb. capacity
  • 10 specialty silos, each with a 4,000 lb. capacity
  • 2,000 lbs. of grain can be milled in approximately four minutes compared to one hour on our older 50-barrel system.

200-barrel brewhouse

  • Our new vessels were manufactured by GEA Huppmann and built in Hudson, Wisconsin. Many were transported across Lake Michigan to Ludington on the S.S. Badger.
  • Each brewing cycle yields about 1,674 twelve ounce bottles or about 400 standard-size kegs.
  • A unique kettle, custom designed by Bell’s employees, features an internal heating system that lowers the thermal impact to the wort and improves quality.

New fermentation vessels

  • The fourteen 400-barrel tanks are designed for dry-hopped beers like Two Hearted Ale and manufactured by Paul Mueller Co. in Springfield, Missouri.

Energy storage system

  • A system of heat exchangers and energy storage captures heat at multiple points in the brewing process and uses that reclaimed energy to pre-heat water and wort prior to boiling, effectively reducing overall energy needs and waste.

ABOUT BELL’S BREWERY, INC.

Bell’s Brewery, Inc. began in 1985 with a quest for better beer and a 15 gallon soup kettle. Since then, we’ve grown into a regional craft brewery that employs more than 165 people over an 18 state area, in addition to Puerto Rico and Washington DC. The dedication to brewing flavorful, unfiltered, quality craft beers that started in 1985 is still with us today. We currently brew over 20 beers for distribution as well as many other small batch beers that are served at our pub in Kalamazoo, the Eccentric Cafe. Our ongoing goal is to brew thoughtfully, creatively and artistically. We strive to bring an authentic and pleasant experience to all of our customers through our unique ales and beers. For more information, please visit bellsbeer.com.

by Reid Ramsay
Posted in Bell's Brewing, Press Releases

Bell’s New Brewery Opens Next Week (PR)

(Comstock, MI) — After breaking ground in April 2011, Bell’s Brewery, Inc. is proud to announce the grand opening of its brand new production facility in Comstock, Mich.

A week-long celebration will kick-off on May 14 with a ribbon cutting at 11 a.m. and a noon press conference at the production facility, 8938 Krum Ave. The celebration will conclude with a public open house from noon to 5 p.m. on both May 19th and 20th.

“All of us here at Bell’s are very excited to open the doors of this brand new facility to our friends, family, business partners and community.

This new brewhouse reflects not only the hard work of our employees at Bell’s, but the 400 skilled trade people that worked tirelessly over the past two years to create a space that is not only functional, but beautiful. It is a reflection of our community and its creativity, initiative and skill,” said Laura Bell, Marketing Director at Bell’s.

Bell’s new production facility includes an expanded grain handling facility, a 200-barrel brewing system, new fermentation vessels and a sophisticated energy storage system that will continue and enhance Bell’s commitment to sustainability.

The facility has the potential to produce 500,000 barrels annually.

Almost all of the components were made in the USA and lumber for the brewhouse entryway (doors, banisters and railing) was grown, sawed, kilned and finished locally.

Bell’s will host events for its distributors and contractors in addition to industry professionals, vendors and Kalamazoo businesses throughout the week while downtown Kalamazoo restaurants will also join in  the celebration (May 11-20) with Bell’s beer specials, food parings and other events.

The public open house will include free food and soda. Directions to the Eccentric Café and Bell’s General Store will also be available.

A closer look at the new facility:

Grain handling

  • ·         16 main silos, each with a 50,000 lb. capacity
  • ·         10 specialty silos, each with a 4,000 lb. capacity
  • ·         2,000 lbs. of grain can be milled in approximately four minutes compared to one hour on our older 50-barrel system.

200-barrel brewhouse

  • ·         Our new vessels were manufactured by GEA Huppmann and built in Hudson, Wisconsin. Many were transported across Lake Michigan to Ludington on the S.S. Badger.
  • ·         Each brewing cycle yields about 1,674 twelve ounce bottles or about 400 standard-size kegs.
  • ·         A unique kettle, custom designed by Bell’s employees, features an internal heating system that lowers the thermal impact to the wort and improves quality.

New fermentation vessels

  • ·         The fourteen 400-barrel tanks are designed for dry-hopped beers like Two Hearted Ale and manufactured by Paul Mueller Co. in Springfield, Missouri.

Energy storage system

  • ·         A system of heat exchangers and energy storage captures heat at multiple points in the brewing process and uses that reclaimed energy to pre-heat water and wort prior to boiling, effectively reducing overall energy needs and waste.

ABOUT BELL’S BREWERY, INC.

Bell’s Brewery, Inc. began in 1985 with a quest for better beer and a 15 gallon soup kettle. Since then, we’ve grown into a regional craft brewery that employs more than 165 people over an 18 state area, in addition to Puerto Rico and Washington DC. The dedication to brewing flavorful, unfiltered, quality craft beers that started in 1985 is still with us today. We currently brew over 20 beers for distribution as well as many other small batch beers that are served at our pub in Kalamazoo, the Eccentric Cafe. Our ongoing goal is to brew thoughtfully, creatively and artistically. We strive to bring an authentic and pleasant experience to all of our customers through our unique ales and beers. For more information, please visit bellsbeer.com.

You can also find Bell’s on Facebook, Twitter, Google+, Instagram, Pinterest, Flickr  and foursquare.

by Reid Ramsay
Posted in Press Releases, Saint Arnold Brewing

Saint Arnold Homefront IPA to benefit Operation Homefront (PR)

(Houston, TX) — Saint Arnold Brewing Company (www.saintarnold.com), the oldest craft brewery in Texas, has been involved in charitable activities in the past — but never anything like ‘Hops for Heroes.’ The undertaking centers around brewing Saint Arnold Homefront IPA, a special single-batch beer to benefit Operation Homefront, a charity that provides emergency financial and other assistance to the families of U.S. service members and wounded warriors.

Saint Arnold Homefront IPA has been embraced by the entire craft brewing community, with support from malt, hop. label, bottle and box suppliers. At 5:00 p.m. Wednesday, May 9th Saint Arnold will open its doors to volunteers — including Houston-area veterans — to help with one of the more labor-intensive aspects of the recipe — the zesting of nearly 2,000 oranges.

“It has been great to see the response from the craft brewing community — every phone call has been answered with an enthusiastic offer of support,” said Brock Wagner, founder/brewer of Saint Arnold Brewing Company. “The fact that we have local veterans participating in the making of the beer makes it even more special.”

In addition to Saint Arnold Brewing Company, the following organizations are participating:

– Action Box — Case box manufacturer

– Brewers Supply Group — Malt supplier

– Hops Direct, LLC — Hop supplier

– Inland Label — Label supplier

– Louisville Slugger — Baseball bat manufacturer (six bats are used in the aging of Homefront IPA)

– Mark Trece, Inc. — Printing plate supplier for the case boxes

– Primer Grey — Graphic designer

– Rahr Malting Group— Malt supplier

– The Bottle Shop — Bottle supplier

Additionally, several distributors, including Ben E. Keith Company, Capitol Beverage Co., Del Papa Distributing and Silver Eagle Distributors have agreed to donate their profits from the sale of Homefront IPA.

Saint Arnold expects to produce approximately 40,000 22-ounce bottles of Homefront IPA, with a goal of raising more than $100,000 for Operation Homefront. The release date for Homefront IPA is Thursday, May 24, 2012 — just in time for Memorial Day weekend. It will be available at stores, restaurants and bars throughout Texas.

Those volunteering in the orange zesting are encouraged to arrive at Saint Arnold Brewery at 2000 Lyons Avenue in Houston at 5:00 p.m. on Wednesday, May 9th and are asked to bring their own zester.

About Saint Arnold Brewing Company

Saint Arnold Brewing’s 13 brews are made and sold by the company’s staff of 38 dedicated employees. Ranked 43rd on the Brewers Association list of top craft breweries, Saint Arnold was listed by USA Today as one of the “10 great places to see what’s brewing in beer,” and Smart Meetings magazine named it among the “Top 5 breweries to host an event.” Saint Arnold is located at 2000 Lyons Avenue and its brewery tour and tasting is offered every weekday at 3:00 P.M. and Saturdays starting at 11 A.M. For more information on Saint Arnold’s five year-round and five seasonal beers as well as root beer, log on to www.saintarnold.com.

Saint Arnold Homefront IPA to benefit Operation Homefront

by Reid Ramsay
Posted in Flying Dog Brewing, Press Releases

Flying Dog Oyster Stout Goes Year Round (PR)

Frederick, MD (May 2012) — Drink beer and restore the Chesapeake Bay — all year round. Next week, Flying Dog Brewery’s Pearl Necklace Oyster Stout will be available for purchase year-round with distribution throughout the country.

A dry stout brewed with local Rappahannock River Oysters, Pearl Necklace was initially released as a limited edition brew last November. Flying Dog decided to brew the beer year-round not only because the beer itself was well received, but also because it supports a cause essential to the brewery’s backyard. Proceeds from the beer benefit the Oyster Recovery Partnership (ORP), one of the region’s leading nonprofits restoring oysters back into the Chesapeake Bay.

“Our initial work with the ORP was just the beginning,” Ben Savage, Flying Dog’s VP of marketing, said. “Sales of Pearl Necklace will continue to benefit the ORP and also raise awareness nationwide of how critical oyster restoration is to the Chesapeake Bay.” The goal is to enable ORP to plant at least 1 million baby oysters back into the Chesapeake Bay through proceeds from Pearl Necklace Oyster Stout. “A healthy oyster reef not only filters the Chesapeake Bay’s waters, but also provides habitat for other important marine life such as blue crabs and striped bass,” Stephan Abel, Executive Director of the ORP, said. “Every oyster we plant back into the Bay will have an immediate, positive impact.”

Savage added: “Drinking Pearl Necklace literally helps restore one of the most endangered habitats on the planet.” Pearl Necklace will be available in all markets where Flying Dog is currently sold on draft and in 12 oz. bottle 6-packs.

About Flying Dog Brewery
“Good Beer, No Shit.” Located in Frederick, MD, Flying Dog is Maryland’s largest brewery. As their tagline proclaims, Flying Dog is committed to producing world-class craft beer and continues to push the envelope with experimental and limited-edition releases. Recent accolades include Doggie Style Classic Pale Ale ranked as the #1 American Pale Ale in the U.S. by The New York Times and Raging Bitch Belgian-Style IPA named one of the best new beers in 2010 by multiple sources. For more information, please visitwww.flyingdogbrewery.com.

About the Oyster Recovery Partnership
The Oyster Recovery Partnership, with its coalition of partners, have produced and planted more than 3 billion oysters on 1,500 acres of oyster reefs and helped recycle nearly 15,000 bushels of oyster shell. In addition to its large-scale oyster recovery activities, ORP operates the Shell Recycling Alliance, supports the Marylanders Grow Oysters program and provides aquaculture and wild fishery support services. Visitwww.oysterrecovery.org to learn more.

by Reid Ramsay