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Thursday, August 25, 2016

New Brewers Publication Explores Local Flavor of Craft Beer


Brewers Publications Presents
Brewing Local: American-Grown Beer
 
Courtesy of Brewers Publications
A Guide to Exploring Local Flavor Using Cultivated and Foraged Ingredients by Stan Hieronymus; Foreword by Dogfish Head Founder Sam Calagione 

 

Boulder, CO • August 25, 2016—The growing hunger for locally sourced food is not a trend that has been blind to beverages, beer included. And while Americans have brewed beers using native ingredients since pre-Columbian times, a new wave of brewers has always been at the forefront of the locavore movement.  The latest release from Brewers Publications, Brewing Local: American-Grown Beer by Stan Hieronymus, introduces brewers and drinkers to the ways herbs, flowers, plants, trees, nuts and shrubs flavor distinctive beers. The foreword is delivered by Dogfish Head Craft Brewery founder Sam Calagione, a longtime enthusiast for using local and unique ingredients in beer.
 
Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made. In Brewing Local, Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create distinctive beers. 
 
“No one writing about beer brings as much insight, detail or revelation to the subject as Stan Hieronymus, and Brewing Local may be his best work to date,” said Jeff Alworth, author, The Beer Bible. “Ostensibly directed at brewers looking to bring a little local flair into their beer (which it delivers, in spades), it accomplishes something more profound. By connecting beer to place and time, Hieronymus reintroduces us to this beverage we think we know so well. It's one of the few books with the capacity to make you think anew about beer.”
 
“You could be happy just buying it [Brewing Local] for the valuable information on a wide range of unusual botanicals and how to use them in beer,” said Randy Mosher, author, Tasting Beer. “But once you start reading, you get swept away on an unexpected journey, ultimately ending up deep inside the minds of people doing some of the most exciting things in beer today.”
 
Hieronymus is a professional journalist and amateur brewer who has made beer his beat since 1993. The author of hundreds of articles for periodicals and editor at Realbeer.com, Hieronymus wrote Brew like a Monk (2005), Brewing with Wheat (2010) and For the Love of Hops (2012) for Brewers Publications and has contributed to several other publications, including 1001 Beers You Must Taste Before You Die. His travels have taken him to breweries in every state in the U.S. as well as behind the scenes in internationally famous breweries such as De Sint-Sixtusadij Westvleterten and Private Weissbierbrauerei G. Schneider & Sohn.
 
Brewers Publications supports the mission of the Brewers Association by publishing books of enduring value for amateur and professional brewers as well as titles that promote understanding and appreciation of American craft beer. With over 50 titles to choose from, it’s the largest publisher of contemporary and relevant brewing literature for today’s craft brewers, homebrewers and beer enthusiasts.
 
Watch and learn more on the Brewers Publications website.

ISBN: 978-1-938469-27-5
Cover price: $19.95
On-Sale Date: August 30, 2016

Courtesy of the Brewers Association
 
About the Brewers Association
The Brewers Association is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The Brewers Association (BA) represents more than 70 percent of the brewing industry, and its members make more than 99 percent of the beer brewed in the U.S. The BA organizes events including the World Beer CupSMGreat American Beer Festival®Craft Brewers Conference & BrewExpo America®SAVOR: An American Craft Beer & Food Experience, Homebrew Con, National Homebrew Competition and American Craft Beer Week®. The BA publishes The New Brewer magazine and its Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.
 
Beer lovers are invited to learn more about the dynamic world of craft beer at CraftBeer.com and about homebrewing via the BA’s American Homebrewers Association. Follow us on Twitter.
 
The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor.
 

Fremont Brewing Announces Launch of New Fall Seasonal: Field to Ferment Fresh Hop Pale Ale

Courtesy of Fremont Brewing

First in series of new Fall seasonal fresh hop brews to be released early September

SEATTLE Fremont Brewing of Seattle, Washington will launch a new Fall seasonal called Field to Ferment Fresh Hop Pale Ale. Fremont will brew this fresh hop ale throughout the entire hop harvest in Yakima, using four individual hop varieties as they are harvested. The first release will feature the early harvest Centennial hops from Carpenter Ranches and will be released at its freshest in the first week of September. Subsequent single fresh hop brews will be produced with different hop varieties according to the order of their harvest: Simcoe, Citra, and finally Mosaic. Field to Ferment will be available through September.

The vision behind Field to Ferment is to showcase the purest possible essence of individual varieties of freshly harvested Northwest hops and celebrate the farmers who grow them. Field to Ferment is the most extensive rotating fresh hop beer experiment on the West Coast, requiring extra planning and logistics as load after load of hop cones must be harvested, separated from the bines, stored in specialized bins, and transported over the Cascades in a refrigerated truck to Seattle. Each 80-barrel batch will contain approximately 1,200 pounds of fresh hops (15 pounds per barrel) which will be placed into the mashtun within 24 hours of harvest.

“With Field to Ferment, we share our passion for the fleeting joy of these once-a-year fresh hop beers which are one of the most unique offerings of Northwest craft beer,” said Matt Lincecum, CEO of Fremont Brewing.  “The harvest season is a marvel of ingenuity and hard work as Yakima’s farmers work 24 hours a day, 7 days a week until the harvest is finished, and we brew around the clock to keep up with them.”

Courtesy of Fremont Brewing
Field to Ferment builds upon the success and acclaim of Fremont’s Cowiche Canyon Fresh Hop Ale, a small-batch blend of organic hops grown exclusively for Fremont on a single farm at the mouth of the Cowiche Canyon Conservation area in Yakima and released annually in early October. Field to Ferment will supplement the limited supply of Fremont’s wildly popular Cowiche beer and give craft beer lovers the rare opportunity to experience and even compare the distinct flavor profiles of fresh, juicy hops.

From our Centennial hop fields to the kettles and fermenters! The Carpenter family farm is excited to be a part of the Fremont Brewing fresh experience,” said Brad Carpenter of Carpenter Ranches. “Your taste buds will be tickled!”

Courtesy of Fremont Brewin
About Fremont Brewing
Fremont Brewing is a family-owned craft brewery founded in 2009 to brew artisan beers made with the best local ingredients we can find. Our beer is distributed in kegs, cans, and 22 oz. bottles and can be enjoyed everyday at our kid- and dog-friendly Urban Beer Garden in Seattle’s Fremont neighborhood. Because Beer Matters!

Wednesday, August 24, 2016

Beerhaus Brings Oktoberfest to Las Vegas Strip September 30 - October 2

LAS VEGAS (August 23, 2016) –  Las Vegas will welcome the timeless Bavarian fall tradition as Beerhaus, The Strip’s newest modern beer garden, transforms into Oktoberfest at The Park September 30 – October 2. Situated within MGM Resorts’ new outdoor entertainment district steps away from T-Mobile Arena, travelers and locals will revel in dancing, eating and partying in a manner solely suited for the world’s greatest beer festival.

“We are going to have a fun-filled Oktoberfest complete with an assortment of craft beers, festive games and lively entertainment,” said Beerhaus General Manager Tony Fisher. “Our unique space within the beautiful landscape of The Park allows us to throw an authentic outdoor Oktoberfest celebration and we can’t wait to debut all of the great activations we have in store for our guests.”

Beginning at 4 p.m. each day, Oktoberfest at The Park will kick off the nightly festivities with a celebrity keg tapping, followed by live music from local band The Dummkopfs. Guests can select commemorative half- or full-liter steins as their vessel of sudsy exploration of renowned craft beers from around the world – including a limited-edition Oktoberfest brew. Prices for each stein, which may be purchased at Beerhaus, are:
·         One liter: $15 empty/$25 filled; refills are $14.
·         Half-liter: $10 empty/$15 filled; refills are $7.

With more details to come in the weeks leading up to Oktoberfest at The Park, some of the fun activities revelers will enjoy include:

·         Eins. Zwei. Drei! Games and contests throughout the evening including sledgehammer strongman competitions, stein-holding marathons and much more.
·         Guten Appetite – Homemade bratwursts, German potato salad and fried apple with caramel dip are among the Oktoberfest treats that will be served during the festival.
·         Noch ein Bier, bitte – Those looking to keep the good times rolling as the evening shifts into the late Las Vegas hours can head inside Beerhaus for an after-party filled with cheers, beers and live music. 

The beer will be plentiful, the lederhosen will be stylish and the drinking chants will be spirited.
Ein Prosit to Beer! Ein Prosit to Las Vegas! Ein Prosit to Oktoberfest at The Park!

About The Park
An eclectic blend of restaurants, bars and entertainment tucked into rich desert landscaping, The Park will become a central gathering place on The Strip’s west side connecting New York-New York and Monte Carlo resorts as well as the new 20,000-seat world-class T-Mobile Arena. Located in the heart of the Las Vegas Strip, the new outdoor destination will be a place to relax, discover and explore. For more information, visit www.theparkvegas.com.

Portland Brewing's Noble Scot Returns

Courtesy of Portland Brewing Co

PORTLAND, Ore. (August 24, 2016) — Portland Brewing’s Scottish Festival is back again to launch fall seasonal Noble Scot Ale. The family-friendly affair features traditional Scottish dance, bagpipe performances, highland games, face painting, a photo booth, live music from local Celtic fusion band, Beltaine, and of course, Portland Brewing’s Noble Scot Ale. The outdoor celebration is free to attend and all ages are welcome. This year, Celtic music media company, 67 music, will be emceeing the event. 
The return of Noble Scot is a nod to Grant’s Scottish Ale, one of the first beers that Portland Brewing founders Fred Bowman and Art Larrance brewed together in 1986. Nobel Scot Ale is a combination of 2-Row Pale and Smoked Carapils malts that create notes of caramel and toast. The easy-to-drink ale is crafted using roasted barley and Melanoidin, Northern Brewer, East Kent Goldings, and Willamette hops. “Fall is some of the best weather in Oregon and we’re so excited to celebrate with this beer and our history,” said Head Brewer, Ryan Pappe. “The slightly higher ABV is a great way to enjoy the cooler months.” The beer comes in at ABV: 6.5% | IBU 25
 
To top off the Scottish celebration, Portland Brewing will encourage attendees to participate in Scottish traditions including trying their hand at old Scottish sports such as the caber toss.
What:             Portland Brewing’s Scottish Festival
When:            Saturday, September 10th from 1:00 pm — 5:00 pm
Where:           Portland Brewing Taproom — 2730 NW 31st Ave., Portland, Ore. 97210
Want to win a $100 Portland Brewing gift card? Don your Scottish garb leading up to the event by participating in an online photo contest. Use #NobleScot on Facebook or Instagram to enter. The contest ends Friday, 9/9 and the winner must be present at Saturday’s event to collect their prize.


Courtesy of Portland Brewing


About Portland Brewing Company

Celebrating more than 30 years of passionate brewing in the Rose City, Portland Brewing looks ahead to a future of unwavering obsession over what our civilized world simply can’t live without: great beer. Founded in 1986, the brewery is one of Portland’s craft brewing pioneers and remains committed to the city for which it is named. Portland Brewing is located at 2730 NW 31st Ave., Portland, OR 97210. For more information about Portland Brewing Company, head to their websiteFacebook and Twitter.

Ninksai Brewing Unveils New Sleigh'r Packaging

Courtesy of Ninkasi Brewing Co
EUGENE, Ore.—Aug. 24, 2016—Ninkasi Brewing Company, an independent craft brewery based in Eugene, Oregon, unveils a brand-new look for its popular winter seasonal, Sleigh’r. Brewed with Alt yeast and paired with a smooth, rich profile, Sleigh’r returns to the shelf this September. New branding will roll out across the brewery’s distribution territory on all Sleigh’r packaging including 12 and 22-ounce bottles.

First joining Ninkasi’s seasonal lineup in 2009, this Winter Ale quickly garnered a cult-like following. “Sleigh’r has always been one of my favorite beers,” says Jamie Floyd, Ninkasi founding brewer and co-founder. “I love the way the Alt yeast interplays with the dark malts, giving way to a smooth, rich taste.” Derived from the German Altbier style, this Winter Ale is fermented at colder temperatures, giving it a crisp, lager-like profile. Complemented by the use of rich, dark malts, this beer is deceptively easy to drink.

“Following suit of our other rebrands announced this year, we’re excited to give Sleigh’r an updated look,” says Floyd. Inspired by a day shredding the mountain, the artwork features a sled scorching through the snow with the shadow of a rider throwing up the heavy metal hand. “As a snowboarder, the story this art tells brings me back to the mountain; it embodies the adventurous and imaginative side of the colder months.” 

Courtesy of Ninkasi Brewing Co
Sleigh’r Stats
Seize the season with Sleigh'r. Layers of deeply toasted malt are balanced by just enough hop bitterness to make it deceivingly drinkable. Paired with a dry finish, Sleigh’r is anything but your typical winter brew.
        Style: Winter Ale
        Series: Seasonal Release Series
        Available: Sept. – Oct.
        ABV: 7.2%
        IBU: 60
        Malt: 2-Row Pale, Crystal, Munich, Carahell, Roasted Barley, Chocolate
        Hops: Nugget
        Packaging: 12 & 22oz. bottles, On-draft
        Distribution: Alaska; Alberta; Arizona; California; D.C.; Colorado; Idaho; Maryland; Nevada; New York; Oregon; Texas; Utah; Washington; Vancouver, British Columbia
        Tasting Notes: An Alt ferments with Ale yeast at colder lagering temperatures. This effect gives Alts a more refined, crisp lager-like flavor than traditional ales. This beer has been “Ninkasified,” raising the ABV and IBUs. Sleigh'r has a deep, toasted malt flavor that finishes dry and balanced.
        Food Pairings: Beef, Lamb, Duck, Steamed Shellfish, Strong Cheeses, Chocolate Torte

To view the Ninkasi lineup, visit: www.ninkasibrewing.com

About Ninkasi Brewing Company
Founded in 2006 by Jamie Floyd and Nikos Ridge, Ninkasi Brewing Company continues to grow from its first batch of Total Domination IPA, to two brewhouses, a 55-barrel and a 90-barrel brewhouse, located in Eugene, Ore. Ninkasi’s Flagship beers—Total Domination IPA, Tricerahops Double IPA, Dawn of the Red IPA, Easy Way IPA, Helles Belles Helles Lager, Oatis Oatmeal Stout, and Vanilla Oatis Oatmeal Stout—are sold throughout Alaska; Alberta; Arizona; California; D.C.; Colorado; Idaho; Maryland; Nevada; New York; Oregon; Texas; Utah; Washington; and Vancouver, British Columbia. The brewery remains privately-owned and is committed to community support and giving. Ninkasi’s Beer Is Love program offers in-kind donations and support for organizations throughout its footprint.

For more information, call 541.344.2739 or visit www.NinkasiBrewing.com

Reuben’s Brews Releases Four Very Different Beers Just in Time for Fall

Courtesy of Reuben's Brews
SEATTLE, Wash. (Aug. 24, 2016)  The days are getting shorter and summer is slowly waning. But don’t fret! Over the next few weeks, Reuben’s Brews is releasing four beers to help ease you into fall.

On August 25th, Roasted Rye IPA will hit shelves for the first time ever in 12oz cans.

“This is the beer that started it all for us,” says Adam Robbings, Co-Founder and Head Brewer of Reuben’s Brews. “The first recognition I ever won as a home brewer was for the Roasted Rye IPA back in 2010. It’s still one of my favorites and it reminds me of how far we’ve come in those six years, since the days of brewing in my garage.”

Coming in at 7% ABV and 80 IBUs, Roasted Rye IPA has citrus and tangerine in the nose, supported by chocolate, roast and caramel notes. It’s like an India pale ale and a winter warmer in one tasty brew!  22oz bottles and draft availability will follow as we get into fall.

Also on the beer horizon:

·   Imperial Pumpkin: This fall favorite will be available in 22oz bottles beginning Sept. 1. Soft, rich malt provides a showcase for pumpkin supported by subtle nuttiness. Brewed with pumpkin, brown sugar and spices, it’s like fall in a glass! 8.7% ABV and 22 IBUs

·  Life on Mars: After a successful debut last fall, this award-winning imperial pale ale is back! Earthlings can find it in 22oz bottles beginning Sept. 8. A deep red brew with a bright nose of citrus, tangerine and pine supported by a medium-full body and smooth caramel notes. At 8.2% ABV and 80 IBU, it’s just what the Lunar Lander ordered!

·  Amarillo Fresh Hop: It’s what hop heads wait for! Once a year, we head over to Yakima, Wash. to select fresh hops directly from the farm. We then bring them right back to the brewery and brew with them right away. This beer is driven by the intense notes of fresh-cut grass the can only come from using fresh hops. Amarillo hops provide a deep orange flavor profile with background notes of lemon zest. The exact release date will depend on when the hops are ready for harvest, but we’re estimating late-September. 

Courtesy of Reuben's Brew
About Reuben’s Brews
After the birth of their first child Reuben, Adam and Grace embarked on a mission to brew bloody good beer. Originally from the UK, Adam turned a passionate hobby into a family-run brewery crafting nationally and internationally recognized beers in a wide variety of styles. Since opening in 2012, Reuben’s has won awards for its beers around the world including at the Great American Beer Festival, the World Beer Cup, the US Open and was named Mid-Sized Brewery of the Year at the 2015 Washington Beer Awards. Find Reuben’s Brews in Western Washington and at its taproom located at 5010 14th Ave NW in Ballard, open 7 days a week. For more information, visit www.reubensbrews.com or follow on Facebook, Twitter and Instagram (@reubensbrews).
 

Firestone Walker Releases Luponic Distortion Revolution No. 003

Courtesy of Firestone Walker Brewing Co
Paso Robles, CA: Firestone Walker’s Luponic Distortion revolving hop series hits its stride this month with the release of Revolution No. 003, marking the beer’s third release since its inaugural entry last spring.

Luponic Distortion is not a single beer, but rather an ongoing series of beers that evolves and revolves approximately every 90 days. It is built around experimental hops, designed to showcase the possibilities of pure hop aromas and flavors. While the base beer always remains the same, each revolution features a different hop blend.

Revolution No. 003 arrives as a blend of nine different hops designed to echo aspects of the previous revolutions while also breaking new stylistic ground. 
Courtesy of Firestone Walker Brewing Co
 Newfound Hops—And One Reborn

The lead hop in Revolution No. 003 is a new German variety that Brewmaster Matt Brynildson first encountered in its experimental infancy while traveling through the Hallertau region during the hop harvest three years ago. “I fell in love with it then, and I’ve been following its development ever since,” he said. “It’s just loaded with this juicy mandarin orange character that is so distinctively German, unlike anything you could grow here in the states.”

The Revolution No. 003 blend also includes another German hop that got Matt’s attention during the same Hallertau trip. “It’s a hop that hasn’t even been named yet, but we were able to procure a small quantity,” he says. “It probably wasn’t supposed to be shared for brewing on a commercial scale, but they knew we were excited about it.”

Another key hop in Revolution No. 003 is Comet—a reborn variety from the Pacific Northwest. “Comet came out of the 1970s hop wave that brought us the popular Cascade and Centennial varieties, but for some reason Comet never took off,” Brynildson said. “It’s sort of this lost, forgotten hop that is now reemerging. It has a really cool profile—the aromas lean more toward fresh fruit than anything overtly earthy.”

Courtesy of Firestone Walker Brewing Co
Au Naturel

Luponic Distortion Revolution 003 offers a mandarin orange and ripe peach character with ample supporting notes of citrus, stone fruit and pineapple. The overall profile is round and juicy, leaning heavily on ripe fruits with minimal dank or piney edges.

“This beer is a drinker,” Matt says. “I can see a lot of people tasting it and wondering if it includes fruit adjuncts, but the pronounced fruitiness is 100-percent derived from pure hops.”



Firestone Walker Brewing Co
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Tuesday, August 23, 2016

Rogue Farms Hop Harvest Begins

Courtesy of Rogue Brewing
Independence, Oregon – At the break of dawn last week, tractors rolled into the Rogue Farms hopyard to begin their 8th harvest. Over the next four weeks, our 8 varieties of our proprietary hops will be picked, stripped, sorted, kilned, cooled and baled before being driven 77 miles to the Rogue brewery in Newport, Oregon.

This year, the global production of hops is set to rise 21%, the highest in seven years. Hop acreage in the Northwest alone is up 17%, a record high. At Rogue Farms we planted an additional 10 acres this year, bringing our total hop acreage to 52. This accounts for .039059422% of global hop acreage.


Rogue Brewmaster John Maier walks through the Rogue Farms hop fields - Courtesy of Rogue Brewing
“The hop market has changed a lot since we became farmers in 2008,” said Brett Joyce, President of Rogue Ales. “The ingredients we grow at Rogue Farms are by far the most expensive ingredients we use, but we’re able to guarantee our supply and quality as the demand for hops, especially the aroma varieties like we grow at Rogue Farms, explodes across the country."

To see for yourself how Rogue Farms hops are harvested, check out our Farms blog's latest post.



About Rogue Ales & Spirits
Rogue Ales & Spirits is an agri-fermenter founded in Oregon in 1988 as one of America’s first microbreweries. Rogue has won more than 1,800 awards for taste, quality and packaging and is available in all 50 states as well as 54 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops, barley, rye, wheat, honey, jalapeños, and pumpkins one acre at a time by growing its own

No Pumpkin Here: Alaskan Brings Coffee Brown Ale to Fall Lineup

Heritage Coffee Roaster Mike Dunlevy and Alaskan Brewer Tyler Lindquist examine the malt and coffee mixture as it comes out of the roaster and onto the cooling tray - courtesy of Alaskan Brewing Co

Heritage Coffee Brown Ale uses radical technique for rich flavor



JUNEAU, Alaska (Aug. 22, 2016) – Alaskan Brewing Company this fall is nixing the pumpkin beers in favor of a rich coffee ale created by teaming up with Juneau-based Heritage Coffee Roasting Company. First released on a limited basis last year to rave reviews, Alaskan Heritage Coffee Brown Ale uses an unusual technique and the highest quality ingredients to bring out the best coffee flavor and aroma, and will be available as the autumn seasonal in all states where Alaskan Brewing is distributed.

“We were looking to brew a coffee beer that wasn’t overly-dominated by dark malts,” said Alaskan Brewer Tyler Lindquist. “That’s why we went with a Brown Ale for this beer. The subtleness of the Brown Ale then allowed us to accentuate the richness of a great coffee, instead of the bitter acrid flavor that sometimes comes through in coffee beers”

That subtle flavor allowed for a radical technique that required close collaboration between the brewers at Alaskan and the roasters at Heritage.

Courtesy of Alaskan Brewing Co
“They wanted to have a deep coffee backbone to this beer, so we all came up with the idea of roasting some of the malt in our coffee roaster with some of the beans used in the beer,” said Heritage Coffee Roaster Mike Dunlevy. “That’s pretty tricky, because the flashpoint of malt is much lower than that for coffee beans, so the potential of fire was very real.”

Heritage Roasters worked with Alaskan Brewers to sample coffees in order to find a blend that would bring out chocolate, caramel and honey in the final beer. They decided on a Brazilian variety called Paixao, which they cold-brewed to reduce bitterness. This cold-brewed coffee was added at multiple stages throughout the brewing process of the beer, in order to infuse it with a deep and rich coffee flavor and aroma.

Alaskan has released pumpkin beers for the past few years during the fall season, but this year, among a seeming flood of pumpkin beers available on the market, Alaskan’s brewers wanted to break away from convention and offer an alternative to their loyal fans.

First sampled at last year’s Great American Beer Festival, Alaskan Heritage Coffee Brown Ale garnered rave reviews, with at least one reference to it being part of a “next level” of coffee beers. The beer will be out in September and will be available until mid-November.

Courtesy of Alaskan Brewing Co

For more information, check out Alaskan Brewing’s website at www.alaskanbeer.com.

The New York Times has ranked Cascade Brewing’s 2014 Kriek project as the number one sour beer in America.

Courtesy of Cascade Brewing Co
New York Times awards rarely achieved four stars to
Cascade Kriek 2014, ranks it as the top sour beer in America
 
PORTLAND, Ore. – The New York Times has ranked Cascade Brewing’s 2014 Kriek project as the number one sour beer in America.

In an article that appeared in the August 18, 2016 edition, the paper announced the results of a recent blind tasting panel of 20 American sour beers. Cascade Kriek was the only beer to receive four stars, an accomplishment the paper noted as “rarely achieved.” The panel described the beer as “Bright, lively, tart and distinctive, with beautifully balanced flavors of sour cherries and citrus.”

The panel gave high praise to Cascade overall, noting it as a brewery that has mastered consistency with its sour beers. This marked the second time the panel has singled out Cascade; its 2010 Kriek also earned four stars in a 2011 tasting.
 
Courtesy of Cascade Brewing Co
“We are extremely grateful for this honor and to have lightning strike twice,” stated Cascade brewmaster Ron Gansberg. “This is a testament to our people, our brewing philosophy and our process, in which our staff takes great pride in making the best sour beers possible. To be held in such high regard by this esteemed panel is an honor and exemplifies the hard work and dedication put forth by the brewers and cellar staff at Cascade Brewing.”

Added Tim Larrance, vice president sales and marketing, “To receive this kind of reception and accolade by someone of Mr. Asimov’s stature, as well as his esteemed colleagues, is truly amazing. We have always felt that our beers were something special but to have it confirmed by the New York Times panel is a great endorsement and validation that we are doing something right.”

Noting that sour beers have become “a total sensation and craze,” the panel tasted 20 beers from the United States with the beer names concealed; the beers represented a selection generally available in good retail shops, restaurants and on the internet. The panel consisted of Eric Asimov, New York Times wine critic; Matthew Pene, maître d’hôtel and beer director at Eleven Madison Park restaurant; Chase Rabenn, hospitality manager at a forthcoming restaurant for the residents of 432 Park Avenue; and Florence Fabricant, New York Times food critic.
 
Courtesy of Cascade Brewing Co
Cascade Kriek 2014 is a blend of red ales aged in oak wine barrels with cherries for up to 14 months. Intense flavors of both sour pie and Bing cherries are supported by the rich red ale base beer with a touch of oak and hints of wood spices.

Since news broke of the ranking, bottles of 2014 Kriek have been swiftly selling at Cascade Brewing’s two retail locations, the Barrel House and the Raccoon Lodge and Brew Pub. Another four-dozen bottles will be made available for sale in-house this week, retailing for $24 apiece.

Cascade Brewing is distributed in 40 states as well as Canada, Japan, South Korea, Taiwan, UK and several countries in Europe. “The brewery already has a great network of wholesaler partners as well as retailers and consumers that continue to spread the good word about our brands,” explained Larrance. “We now look forward to bringing even more people into the world of Cascade Brewing sour beers.”

About Cascade Brewing
Cascade Brewing has been a pioneer in the sour beer renaissance since 2006 and is the proud innovator of the Northwest Sour Ale. Its award-winning sour ales feature a clean, lactic acid profile produced by a house culture of lactobacillus bacteria. The beers frequently rely on the use of fresh ingredients grown exclusively in the Pacific Northwest, including as cherries, apricots, berries and grapes. Its blending house currently holds more than 1,500 French oak, Kentucky Bourbon and Northwest wine barrels, plus nine foudres.
Website: www.cascadebrewing.com
Twitter: https://twitter.com/Cascadebrewing
Facebook: http://www.facebook.com/CascadeBrewing/
Hashtag: #HouseofSour #CascadeSours