Press Releases

Annual Point Bock Run Extends A Helping Hand

ANNUAL POINT BOCK RUN EXTENDS A HELPING HAND

Proceeds from registration and auction to benefit local man with medical expenses

 

 

STEVENS POINT, Wis.  (February 1, 2012) – The annual Point Bock Run, a five-mile run held at the Stevens Point Brewery, Continue Reading →

PR: Infinium 2011 Release

BOSTON, Nov. 21, 2011 — /PRNewswire/ — Infinium, the limited-edition, champagne-like collaboration brew between Samuel Adams and Germany’s Weihenstephan Brewery, hits shelves just in time for the 2011 holiday season.  The brewers have spent years perfecting this boundary-pushing new beer style that unites 1,000 Continue Reading →

Green Flash To Release Rayon Vert In January

“CONTINUOUSLY EVOLVING” OVER TIME … A RISKY NEW ALE DEBUT CAPTURES SPIRIT OF BREWERY

Inspired by Pre-War Abbey Ales, New Release Marks A Green Flash Milestone

San Diego, CA – November 3, 2011 – Green Flash Brewing Co proudly announces the national Continue Reading →

Posted in Press Releases, Stevens Point Brewing

Annual Point Bock Run Extends A Helping Hand

ANNUAL POINT BOCK RUN EXTENDS A HELPING HAND

Proceeds from registration and auction to benefit local man with medical expenses

 

 

STEVENS POINT, Wis.  (February 1, 2012) – The annual Point Bock Run, a five-mile run held at the Stevens Point Brewery, will donate proceeds from additional race entries beginning on Friday, February 10, 2012 and auctioned on February 17, 2012 to the Casey R. Davis Benefit Fund to assist Casey and his family with medical bills and expenses.  The Point Bock Run is scheduled for Saturday, March 3, 2012 and begins at 12:00 noon.

 

Casey Davis, a Stevens Point resident since 1998 and a graduate of the College of Natural Resources at UWSP in 2002, was seriously injured in a tragic work accident on September 20, 2011.

 

Casey Davis
Casey Davis running in the Point Bock Run

“Registration for the 2012 Point Bock Run quickly reached capacity of 2000 runners in less than five days,” said Bill DeVita, President, Point Bock Run Inc. “We decided to re-open registration and add 100 race entries, all-the-while assisting Casey and his rehabilitation efforts,” explains DeVita.  “Casey has run the Point Bock Run the last four years, and plans to participate this year.”

 

On September 20, 2011 Casey Davis was seriously injured at work when a tree fell on him leaving him paralyzed from the waist down.  He and his wife, Carolyn, returned to Stevens Point in late December after an intense three-month rehabilitation program at Craig Hospital in Denver, CO.  The Casey R. Davis Benefit Fund has been established to assist Casey and his family with on-going medical bills and expenses.  Visithttp://www.caringbridge.org/visit/caseydavis for more information.

 

Registration for the 2012 Point Bock Run will re-open at 5:00 P.M. on Friday, February 10th online at www.pointbockrun.com.  Ninety (90) entries will be available for $40.  These entries will be purchased on a first-come first-served basis. Ten (10) entries will be auctioned off via EBAY beginning on Friday, February 17th.  Check www.pointbockrun.com for details.

 

Bock Run
2,000 runners gather in front of the Point Brewery in 2011.

 

The original Point Bock Run was held on January 31, 1982, when 212 runners participated in 5K and 10K events. The run coincided with the release of seasonal Point Bock Beer. The course changed several times but in the early years, consisted of two distances, both starting at Ben Franklin Junior High School an

d ending either at Goerke Park or the Stevens Point Brewery. The run was discontinued in the early 1990’s.

 

For several years a group of local runners talked about the possibility of establishing a new race in Stevens Point. The current race directors approached the brewery in the fall of 2002 to explore the possibility of bringing back the Bock.” The Stevens Point Brewery, under new ownership, enthusiastically supported the idea and on March 1, 2003, the Point Bock Run was born again!

 

In September 2009 the Point Bock Run incorporated and in the Spring of 2010 was approved as a 501(c)3 organization with the IRS.

 

The race directors established a goal of promoting an affordable, well-managed race. Having run many races over the years, the race directors adopted the philosophy of a run for runners, managed by runners.” Learning from their racing experiences, they understood what separated the good runs from the so-so runs. Profit generation was not and is not an objective of the Point Bock Run. Any profits, however, are returned to the sport of running under the race’s mission of Supporting and promoting running and healthy lifestyles in Central Wisconsin.” The Point Bock Run is further evidence of Stevens Point’s and Portage County’s reputation for being a running community. Many state and national champions have run for UW-Stevens Point, Stevens Point Area Senior High, and other local high schools. Stevens Point is proud of its Green Circle Trail, which features over 27 miles of running trails circling the city.

 

For more information about the Stevens Point Brewery, visit www.pointbeer.com  or call 1-800-369-4911. Tours of the brewery are available, with schedules listed on the web site.

 

by Reid Ramsay
Posted in Press Releases, Sam Adams, Weihenstephaner

PR: Infinium 2011 Release

BOSTON, Nov. 21, 2011 — /PRNewswire/ — Infinium, the limited-edition, champagne-like collaboration brew between Samuel Adams and Germany’s Weihenstephan Brewery, hits shelves just in time for the 2011 holiday season.  The brewers have spent years perfecting this boundary-pushing new beer style that unites 1,000 years of combined knowledge and innovation between the two breweries. Initially launched in 2010, Infinium is the first completely new beer style created in more than 100 years to adhere to the rigorous standards of the German Reinheitsgebot purity law–which states that all beer must be brewed using only four ingredients: malt, hops, water and yeast.

(Logo:  http://photos.prnewswire.com/prnh/20110929/NY77095LOGO )

The brewers are mixing things up with this year’s batch, offering beer lovers an unexpected element to the Infinium toasting experience.  Samuel Adams tapped mixologist Jill Schulster of New York City restaurant JoeDoe to create three Infinium cocktail recipes–the Mr. Adams, Into the Woods, and Winter Rush–each infused with seasonal ingredients that pair perfectly with Infinium’s effervescent character.

Unlike any other beer, Infinium is light and dry, yet complex with a sparkling effervescence. The beer pours out a deep golden color with fine bubbles, and its acidity creates a dry tartness on the palate that is balanced with a smooth malt body. The brewers enhanced this year’s beer by dry hopping with fresh Hallertau Mittelfrueh hops late in the brewing process, imparting a fresh yet delicate citrusy hop character. Infinium’s fruity, elegant aroma makes the brew an ideal mixer with seasonal flavors like apple cider.

“We’ve spent years perfecting the recipe for Infinium. Combining revered German brewing traditions with American innovation, we rewrote the beer world’s rules,” said Jim Koch, Samuel Adams founder and brewer. “This beer is unlike anything else we’ve brewed so we thought, ‘Why not take the experiment one step further and develop beer cocktails to play off the flavors and enhance the experience for our drinkers?’ We found that the quality ingredients we use in our beer translate well, and the cocktails actually showcase Infinium’s flavors in a new and unexpected way.”

This crisp, vivacious brew is certain to make a palate-pleasing holiday gift for food and beer connoisseurs, and its light, sparkling character makes Infinium the ideal beverage for a celebratory holiday toast. Available at select locations worldwide for a limited time, Infinium hits shelves in late November for a suggested retail price of $19.99 per bottle. It is packaged in 750mL cork-finished bottles and contains 10.3 percent alcohol by volume, twice the amount of an average beer. For additional information and to locate a retailer, visitwww.samueladams.com/Infinium.

INFINIUM BEER COCKTAIL RECIPES:

The Mr. AdamsInfinium1 oz black pepper syrup (simple syrup combined with black pepper)½ oz apple cider¼ oz fresh lemon juiceGarnish: Lemon peelGlassware: Champagne flute, straight up

Fill glass halfway with Infinium.  Shake black pepper syrup, cider and lemon juice in a shaker.  Strain shaken mixture into glass.  Garnish with lemon peel.

Into The WoodsInfinium1 oz fresh lime juice1 tsp fresh rosemary1 pinch of grey saltGarnish: Preserved lime and a rosemary sprig, grey salt rimGlassware: Pilsner glass, on the rocks

Rim glass with grey salt using simple syrup.  Muddle rosemary, lime juice and grey salt.  Shake with ice and pour contents into rimmed glass.  Top with Infinium.  Stir gently, and garnish with lime and rosemary.

Winter Rush

Infinium½ oz pumpkin bitters (or orange bitters with pumpkin extract added)Splash of lemon juice1 tsp sage¼ tsp smoked saltGarnish: Crushed dehydrated cranberries for rimGlassware: Pilsner glass, on the rocks

Rim glass with dehydrated cranberries using simple syrup.  Muddle sage, salt and lemon juice.  Shake with pumpkin bitters and ice. Pour contents into pilsner glass.  Top with Infinium and stir gently.

ABOUT THE BOSTON BEER COMPANY:

The Boston Beer Company began in 1984 with a generations-old family recipe that Founder and Brewer Jim Koch uncovered in his father’s attic. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life in his kitchen.  Pleased with the results of his work, Jim decided to sample his beer with bars in Boston in the hopes that drinkers would appreciate the complex, full-flavored beer he brewed fresh in America.  That beer was aptly named Samuel Adams Boston Lager®, in recognition of one of our nation’s great founding fathers, a man of independent mind and spirit.  Little did Jim know at the time, Samuel Adams Boston Lager soon became a catalyst of the American craft beer revolution.

Today, The Boston Beer Company brews more than 30 styles of beer.  It relentlessly pursues the development of new styles and the perfection of classic beers by searching the world for the finest ingredients.  Using the traditional four vessel brewing process, the Company often takes extra steps like dry-hopping, barrel-aging and a secondary fermentation known as krausening.  The Company has also pioneered another revolution, the ‘extreme beer’ movement, where it seeks to challenge drinker’s perceptions of what beer can be. The Boston Beer Company has been committed to elevating the image of American craft beer by entering festivals and competitions around the globe, and in the past five years has won more awards in international beer competitions than any other brewery in the world. As an independent company, brewing quality beer remains its single focus. Although Samuel Adams® beer is America’s largest-selling craft beer, it accounts for only one percent of the U.S. beer market.   Samuel Adams will continue its independently-minded quest to brew great beer and to advocate for the growth of craft beer across America. For more information, please visit www.samueladams.com.

ABOUT WEIHENSTEPHAN:

The Bavarian State Brewery Weihenstephan. Nearly one thousand years ago it was the monastery brewery of the Benedictine monks, then the Royal Bavarian State Brewery. Today, as a regulated enterprise of the Freestate of Bavaria, it is a company run according to the precepts of private business. As the oldest existing brewery in the world, the brewery occupies an exalted site atop Weihenstephan Hill in the Bavarian city of Freising, surrounded by the comparatively still very young Weihenstephan science centre of the Technical University of Munich. Yet it is precisely this unique combination of tradition and custom, proven knowledge, and modern science, which gives the brewery its incomparable identity and permits it to brew beers of the highest quality. www.weihenstephaner.de

Read more: http://www.sacbee.com/2011/11/21/4070764/2011-infinium-uncorked-for-a-limited.html#ixzz1eN4jt7s0

by Reid Ramsay
Posted in Firestone Walker Brewing, Press Releases

PR: Firestone Walker Expanding Proprietor’s In 2012

Firestone Walker Expands Proprietor’s Reserve Series

Two New Beers Will Be Released This Year

Paso Robles, Calif – Firestone Walker Brewing Co., after being named Great American Beer Festival Mid-Sized Brewery of the Year for an unprecedented third time, will be adding more beers to their Proprietor’s Reserve Series. Double DBA and Wookey Jack will join the existing line-up of beers, which sees distribution all over the US.

Wookey Jack, an 8.3 percent alcohol by volume, unfiltered black rye IPA, will be a year-round beer that will be released in mid-March. Wookey Jack will put a serious twist on the IPA theme weaving in jet-black dark malts, assertive citrusy hops and a spicy addition of rye malt.  Consumers will see this beer in 22oz bottles and on draft wherever Firestone is currently sold.

Double DBA, has been a part of the anniversary blend over the past three years and was originally brewed for that sole purpose. Now the Imperial Special Bitter will be released annually to the delight of beer fans that have been calling for it to leave the brewery. The 12 percent brew is aged in a variety of barrels including retired Firestone Union barrels and 20-year-old Bourbon barrels.  This beer pays proud homage to our flagship DBA. It will be available in 22oz bottles and limited draft in select accounts beginning July 2012.

“The Proprietor’s Reserve series allows us the opportunity as brewers to exercise our creativity and really push the limits of our brew kit and our raw materials.” said Firestone Walker Brewmaster, Matt Brynildson. “Wookey Jack is our take on newly established “Black IPA” style while also being our very first rye beer.  DDBA is a familiar friend that we have been perfecting in our barrel-aging program over the past 3 years.  We believe that both are ready to leave the nest in 2012.”

Currently the Proprietor’s Reserve Series consists of three oak aged beers and two year-round stainless steel releases.  The year round releases are Double Jack Imperial IPA and Walker’s Reserve Porter. Double Jack recently won the gold medal at the 2011 European Beer Star Awards and the silver medal at the 2011 Great American Beer Festival.  Walker’s Reserve was named Champion Porter at the Australian Beer awards and was the only porter to be awarded a gold medal.

On February 1st the beer formerly known as Abacus will return under the new name ‘§ucaba.’ This Bourbon Barrel-aged Barley Wine will be the same great beer just with a new, more elusive name.

Parabola, a Bourbon Barrel-aged Russian Imperial Stout, will also return, it will be released in mid-April. ’16’, Firestone’s anniversary blend, will return next November to celebrate yet another year of brewing.

Firestone Walker Brewing Company was founded in 1996 and is located in Paso Robles, Ca.  The brewery prides itself in producing the world’s finest pale ales to a regional market.  Firestone is the only brewery to be awarded Best Mid-sized Brewery honors three times at the 2003, 2007 and 2011 Great American Beer Festivals as well as World Beer Cup Champion for a Mid-sized Brewery at the 2004, 2006 and 2010 World Beer Cup competitions.

 

by Reid Ramsay
Posted in Press Releases

Ball Corp Introducting Imperial Pint Cans In North America

BROOMFIELD, Colo., Nov. 4, 2011 /PRNewswire/ — Ball Corporation (NYSE: BLL), the largest supplier of beverage cans in the world, is the first beverage can supplier to manufacture a 568mL can — about 19.2 ounces —  in North America. The new can size extends Ball’s global beverage can portfolio leadership.

(Photo: http://photos.prnewswire.com/prnh/20111104/LA00384)

“The 568mL can, often called a royal or imperial pint in the United Kingdom, offers Ball’s North American customers a new option to differentiate their brands and appeal to consumers,” said Robert M. Miles, vice president, sales, for Ball’s metal beverage packaging division, Americas. “Can size has proven to be an important element of branding and Ball now offers more than 20 can sizes worldwide.”

The sleek looking 568mL beverage can’s unique size — approximately the height of a 24-ounce can and the diameter of a 16-ounce can — provides beverage makers with valuable on-the-shelf differentiation and is ideal for energy drinks, teas, alcoholic beverages and other premium products.

As with all Ball aluminum beverage cans and aluminum bottles, the 568mL can contains the highest percent of recycled content on average of any beverage substrate, chills quickly, is stackable and 100 percent recyclable.

Ball Corporation is a supplier of high quality packaging for beverage, food and household products customers, and of aerospace and other technologies and services, primarily for the U.S. government. Ball Corporation and its subsidiaries employ more than 14,500 people worldwide and reported 2010 sales of more than $7.6 billion. For the latest Ball news and for other company information, please visit http://www.ball.com/.

Forward-Looking Statements

This release contains “forward-looking” statements concerning future events and financial performance. Words such as “expects,” “anticipates,” “estimates” and similar expressions are intended to identify forward-looking statements. Such statements are subject to risks and uncertainties which could cause actual results to differ materially from those expressed or implied. The company undertakes no obligation to publicly update or revise any forward-looking statements, whether as a result of new information, future events or otherwise. Key risks and uncertainties are summarized in filings with the Securities and Exchange Commission, including Exhibit 99.2 in our Form 10-K, which are available on our website and at www.sec.gov. Factors that might affect our packaging segments include fluctuation in product demand and preferences; availability and cost of raw materials; competitive packaging availability, pricing and substitution; changes in climate and weather; crop yields; competitive activity; failure to achieve anticipated productivity improvements or production cost reductions; mandatory deposit or other restrictive packaging laws; changes in major customer or supplier contracts or loss of a major customer or supplier; political instability and sanctions; and changes in foreign exchange rates or tax rates. Factors that might affect our aerospace segment include: funding, authorization, availability and returns of government and commercial contracts; and delays, extensions and technical uncertainties affecting segment contracts. Factors that might affect the company as a whole include those listed plus: accounting changes; changes in senior management; the recent global recession and its effects on liquidity, credit risk, asset values and the economy; successful or unsuccessful acquisitions; regulatory action or laws including tax, environmental, health and workplace safety, including U.S. FDA and other actions affecting products filled in our containers, or chemicals or substances used in raw materials or in the manufacturing process; governmental investigations; technological developments and innovations; goodwill impairment; antitrust, patent and other litigation; strikes; labor cost changes; rates of return projected and earned on assets of the company’s defined benefit retirement plans; pension changes; uncertainties surrounding the U.S. government budget and debt limit; reduced cash flow; interest rates affecting our debt; and changes to unaudited results due to statutory audits or other effects.

by Reid Ramsay
Posted in Flying Dog Brewing, Press Releases

Flying Dog Releasing Oyster Stout to Benefit Oyster Recovery

It all began with a couple of guys drinking beer.

That can surely be said for a lot of things. But it’s only fitting that after a few pints, Pearl Necklace Oyster Stout, Flying Dog Brewery’s latest limited-edition brew, was born.

A dry stout brewed with local oysters, Pearl Necklace was the brainchild of Flying Dog, Rappahannock River Oysters, and Baltimore’s Woodberry Kitchen.

“Both Rappahannock and Woodberry were great partners in educating us on the oyster issues facing the Chesapeake Bay,” Flying Dog Brewmaster Matt Brophy said. “When we became fully aware of how crucial oysters are to the Bay’s fragile ecosystem, we knew we needed to do more than just brew a beer.”

Proceeds from Pearl Necklace will benefit the Oyster Recovery Partnership, which coordinates and conducts large-scale oyster restoration efforts in the Chesapeake Bay. Both Woodberry Kitchen and Rappahannock River Oysters work closely with the Partnership on shell recycling programs and more.

“Woodberry Kitchen has been one of the most ardent supporters of our program to help restore the oyster population in the Bay, and Flying Dog jumped right in to help us both drive an innovative angle for reaching more consumers with our message of restoration and revitalization,” Travis Croxton, owner of Rappahannock River Oysters, said.

Pearl Necklace will be released in mid-November on draft only in Maryland, Virginia, and Washington, DC.

“We are pumped that this beer is coming out at the start of oyster season,” Corey Polyoka, restaurant manager at Woodberry Kitchen, said. “Finally, we have a beer made with Chesapeake oysters to drink with Chesapeake oysters. It’s as good a food pairing as Muscadet, but is much more about where we are in the world — a better representation of our culture.”

The beer’s launch will be at Woodberry Kitchen on Monday, November 14. From 6 to 9 pm, they will be pouring Pearl Necklace, shucking Rappahannock River oysters, jamming to Cris Jacobs with members of The Bridge. Tickets are $35. Space is limited, so reservations through Woodberry are required and should be made soon.

Other Pearl Necklace release parties include:
— Alewife in Baltimore, MD; Tuesday, November 15 at 6 pm
— Firestone’s Culinary Tavern in Frederick, MD; Thursday November 17 at 5 pm
— Olney Ale House in Olney, MD; Thursday, November 17 at 6 pm
— Hank’s Oyster Bar in Washington, DC; Monday, November 21 at 5 pm
— Hellas Restaurant and Lounge in Millersville, MD; Friday, November 25 at 5 pm

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 visit  http://www.flyingdogbrewery.com

by Reid Ramsay
Posted in Press Releases

William K. Busch Launches Kraftig Lager

ST. LOUIS, MO (Nov. 3, 2011) — For the first time in two years, beer lovers in the historic brewing city of St. Louis will soon be able to lift a cold bottle of lager beer brought to market by a member of the fabled family of brewing legend Adolphus Busch.

“There’s a new brewing company in St. Louis,” said company founder William K. Busch. “And our brands — all-malt Kräftig lager and Kräftig light — will be available next week in supermarkets, convenience stores, restaurants and taverns across the St. Louis metropolitan area.”

The new enterprise — the William K Busch Brewing Company — was established last summer by William K. Busch, son of the late August A. “Gussie” Busch, Jr., and great-grandson of St. Louis brewing legend Adolphus Busch. It is an independent company and has no connection or association in any way with Anheuser-Busch InBev or any of its affiliates.

“Adolphus Busch came to St. Louis in 1857 and started a 150-year tradition of brewing the best beer in America,” Busch said. “We’re starting small, like he did, but our ambitions are as big as his were then. Our goal is first to brew the finest beers in America for St. Louis beer lovers — people who know fine beers — and then to expand regionally and nationally.”

Busch said the idea of starting a new chapter of his family history came to him two years ago when he realized that for the first time in a century and a half, no member of his family was involved in the business of brewing beer in his home city of St. Louis.

“That didn’t feel right,” he said, “because like everyone else in my family, brewing is in my blood.”

As the idea to get into the beer business took shape, Busch realized he could not make it happen without the help of people with broad experience in all phases of the brewing business.

“You don’t live your whole life with Gussie Busch without hearing everything there is to hear about the beer business,” he said. “But I knew that if this company was going to be successful, I’d need not only my own experience but also a talented team of management professionals at my side.”

On board as directors and shareholders of the company are James F. Hoffmeister, president and chief executive officer, with 40 years of brewery experience in finance, administration and senior management; Gary J. Prindiville, Jr., vice president and chief operating officer, a 25-year veteran with experience as a senior manager in brewery operations, strategic planning and information technology; Michael J. Brooks, executive director, a senior executive with 19-years of brewery experience in sales and wholesaler operations; and Marc Gottfried, vice president/brewing and head brewmaster, an award-winning certified brewmaster for 16 years and a recognized expert in the brewing of mainstream, lager beers.

“Altogether,” Busch said, “these guys have almost 100 years of experience in all phases of the brewing industry.”

Initially, the William K Busch Brewing Company’s brands will be brewed under the supervision of company brewmaster Marc Gottfried at City Brewing Co., a traditional brewing facility in LaCrosse, Wisconsin. But the company’s plans include the construction of a downtown St. Louis brewery capable of brewing millions of barrels of beer annually.

Details of the brewery development plan will be announced in the near future, according to Busch.

“Our first brewery will be small compared to the giant international breweries operating here and around the country,” Busch said. “But we are not a brewpub or ‘craft’ brand brewer. Regardless of its size, our brewery here will be a powerful first step in our plans to become a successful brewer of mainstream national brands in the U.S.”

“In fact, that’s what Kräftig means in German: ‘powerful’.”

Busch explained that the brand name is not meant to describe the alcohol strength of the brands, which will be comparable to other premium regular and light beers brewed in this country.

“We wanted a brand name that reflects my family’s German brewing heritage. And we wanted it to make a statement about the strength of our commitment and the fact that we believe our beers will become powerful new entries in the American beer marketplace,” he said.

“Therefore — Kräftig.”

Kräftig and Kräftig Light are all-malt beers, brewed from only the four primary ingredients used for centuries by master brewers in Germany — pure water, barley malt, hops and yeast. No rice, corn or other added grains are used in the brewing process to reduce costs or alter taste.

“The ingredients we use in our brewing process,” said Busch, “are simply the best available to any brewer in the world — fine barley malt, premium brewers’ yeast and hops from the ‘noble’ varieties of imported Hallertau, the purest and most expensive hops in the world.”

Initial distribution of Kräftig brands — beginning November 7 and continuing through the remainder of the year — will focus on the St. Louis Metropolitan area, including surrounding counties in both Missouri and Illinois. Regional and national distribution plans and projections will be announced at a later date.

“In the 19th Century,” Busch said, “my great-grandfather started a family tradition of brewing the finest beers in America. In the 20th Century, my grandfather and my father carried on that tradition and made their beers known and respected and successful around the world.

“For the 21st Century, my goal is to add a new chapter to that tradition and help take it indefinitely into the future.”

The William K Busch Brewing Company was established in the summer of 2011 and is owned by Busch and four partners, all of whom are involved in the management of the company. Temporary corporate offices are located in Clayton, Mo., with contract brewing operations in LaCrosse, Wisconsin. The company is not associated with Anheuser-Busch InBev or any of its affiliates. For more information, please visit Facebook.com/EnjoyKraftig. EnjoyKraftig.com will be live on Nov. 7.

# # #

by Reid Ramsay
Posted in Press Releases

Green Flash To Release Rayon Vert In January

“CONTINUOUSLY EVOLVING” OVER TIME … A RISKY NEW ALE DEBUT CAPTURES SPIRIT OF BREWERY

Inspired by Pre-War Abbey Ales, New Release Marks A Green Flash Milestone

San Diego, CA – November 3, 2011 – Green Flash Brewing Co proudly announces the national release of Rayon Vertâ„¢. The craft brewery’s breakthrough Belgian-Style Pale Ale will be available in stores by January 2012. The launch marks the end-result of a meticulous process that has been in progress for over 4 years. As a specialty brewer, Green Flash has a cult-like following among beer enthusiasts because of their team’s commitment and passion for crafting cutting edge beers that are unforgettable, pioneering and distinct. Over the years, the signature style of the craft brewery has evolved, influenced by forward-thinking trends and innovative production techniques. One increasingly significant source of inspiration for the team has been the Belgian Abbeys and their flagship ales. The idea to make Rayon Vert was sparked by a self-imposed challenge: produce a Belgian-Abbey style ale to unmistakably express the spirit of Green Flash if the brewery were producing just one beer and operating under the conditions of pre-WWII Belgium.

Known for pushing boundaries and taking chances, Green Flash is introducing Rayon Vert to the national consumer as an ale bottle-conditioned with wild-yeast, packaged in single serve 12 oz. bottle 4-packs. This exceptional new ale is the brewery’s most complex endeavor to date. Everything from the ingredients & artistic production process, to the packaging remains true to the era of inspiration. Because it is bottle-conditioned with Brettanomyces, the beer’s flavor is “continuously evolving,” which means there are countless unknown variables that would make most breweries shy away from such an undertaking. So, like most Green Flash beers, there is not anything like it on the market; Rayon Vert is the only year-round front-line beer in the US of its kind.

“When we initially challenged ourselves to create the Green Flash version of a flagship Belgian, we were uncertain as to how the process would unfold. It started by asking ourselves, ‘What would Green Flash be if we brewing in Belgium 80 years ago?’ Rayon Vert is the culmination of our entire team’s inspired dedication to the process,” says Green Flash co-founder, Mike Hinkley. “We worked on the concept and beer for four years, and as Green Flash evolved, so did Rayon Vert. So much went into the beer that it is one of my proudest moments, to finally release Rayon Vert. It signifies a major milestone for Green Flash.”

Everything from the 2010 re-design of Green Flash’s distinctly heavy 12 oz bottle (which can withstand the high levels of natural CO2 conditioning associated with Belgian Ales) to the choice of packaging as a four-pack rather than a traditional six, are decisions the brewery made in preparation to release Rayon Vert. The team – including husband and wife owners Mike and Lisa Hinkley as well as Brewmaster, Chuck Silva – traveled to Belgium for hands-on inspiration. They visited many Belgian breweries on their way to collaborate with 150 year-old family owned Belgian brewery Brasserie St-Feuillien on Bière de l’Amitié, which means Friendship Brew.

“After experimenting with many variables to create the definitive signature Belgian-Style Pale Ale, I ultimately settled on using a yeast that is unique to Green Flash for the base character and further developed the beer from there,” explains Green Flash Brewmaster Chuck Silva. “Keeping the ingredient list simple seemed to be the best approach,” he continues. “Focusing on hop complexity was always in the forefront, but how to finish the beer was the unknown challenge. We grew inspired by Saison and Belgian Ales that finish dry and have a slightly wild character and we made the bold and risky decision to launch this new, Green Flash front-line beer with Brettanomyces bottle conditioning.”

The risk factor comes into play because the wild strain of yeast has the potential to contaminate the brewing lines and it must be handled with extreme care and know-how. There is no room for error.

Like most Belgian Pales from this era, Rayon Vert is distinctly aromatic, effervescent and light in body. It is dry, crisp and refreshing with notes that are fruity without being sweet and has a toasty quality that is true to the period of pre-WWII Belgians. An ideal, full-flavored, everyday ale, it can be enjoyed year round. Rayon Vert is cleansing to the palette and pairs well with a diverse range of foods like cheese and charcuterie, dried fruits and even hearty stews. Because it is bottle conditioned, the beer will continue to change with age and there is no way to foresee what it will taste like after years in the bottle. Silva predicts that the results from this ageing process will be akin to Champagne. He is convinced that Rayon Vert left to rest in the proper conditions will only improve over time.

However, Hinkley makes a strong point that perfectly describes the bold move to debut this beer in spite of the significant risks involved: “With the release of Rayon Vert, we move forward confidently, but without certainty.” This statement is as much about Green Flash as a brewery as it is about the new release, and it is this sentiment that truly captures how, after years of trial and error, this beer came to be the one. Rayon Vert is Green Flash. The beer conveys the rare spirit of this groundbreaking brewery with incomparable style and an unparalleled fortitude that comes through with each unforgettable sip.

About Green Flash Brewing Co.
Green Flash Brewing Co., is located in San Diego, California, and was founded in 2002 by Mike and Lisa Hinkley. Brewmaster, Chuck Silva, leads brewing operations. Green Flash is an award-winning brewer of fine, hand-crafted ales, and specializes in brewing assertive and distinctive beers, such as the nationally acclaimed West Coast I.P.A.: an award-winning beer whose wide acceptance has helped define a category. Green Flash brews ten styles of beer regularly, on draught and in bottles as well as a growing lineup of seasonal and special offerings, including several barrel-aged beers, throughout the year. Please visit the Green Flash website  http://www.greenflashbrew.com  for more information

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by Reid Ramsay