Beer

#bbpBox_335958008360206336 a { text-decoration:none; color:#D0001E; }#bbpBox_335958008360206336 a:hover { text-decoration:underline; } @beerpulse BeerPulse You can subscribe to all of the Youtube videos that appear on @BeerPulse http://t.co/ew9eD5ZJ0t 33 minutes agoReplyRetweetFavorite

(Lakewood, NY) – Southern Tier Brewing Co. rep, Dave Giczkowski, appeared on the Craft Beer Talk podcast earlier this month. Among the things he revealed is that Oat, Jah-va, Mohka & Gemini will not be back in 2013 but in their place are some new beers, some of which were just released this spring. Below is a sneak peek of the new ones to come in late summer and fall. Southern Tier has also completed an expansion and now has a 110-barrel system to go with what is now a 20-barrel R&D system. The increased production allowed the company to recently expand to Texas and Louisiana. Giczkowski says that puts the brewery in 35 or 36 states as well as Brazil, Denmark, Japan and Sweden. — Southern Tier 2XRye: Rye is a cereal grain historically grown in our region. It has been cultivated since the time of the early settlers due to the scrappy and hearty ability to withstand harsh climates and poor growing conditions. Did you know George Washington grew rye and used it to ferment whiskey? We are pretty sure that is a fact. You will notice the distinct notes of rye, a slightly spicy and grainy aroma not lost in the shuffle of hops and the other four malted grains we use in this fine seasonal addition to our 2X line. ABOUT THE BEER STYLE: Double Rye India Pale Ale BREWED SINCE: 2013 ABV: 8.1% FERMENTATION: Ale yeast, three varieties of hops, five types of malts COLOR: Copper/Deep Copper EFFERVESCENCE: Ample carbonation NOSE: Pine, tropical citrus, slight fruitiness FLAVOR: Moderate sweetness, piney, firm graininess with spicy rye finish BITTERNESS: Medium BODY: Medium SERVING TEMPERATURE: 40-45ºF GLASS: Nonic pint, mug AVAILABILITY: Autumn / 12oz (6pk and 24 bottle cases) / Draught CELLARING: 40-45ºF — In other news, the brewery has changed the look for its Blackwater Series starting with Plum Noir. Look for Creme Brulee to don the new look next, followed by the debut of Southern Tier Warlock Imperial Pumpkin Stout in September and Choklat in the winter. The latest keg approval to come through is Southern Tier Pub Ale.

The second annual Choice Streets festival at the Intrepid Pier was second to none.  Over 25 of the best food trucks that NYC has to offer lined up along Pier 86 on the west side of Manhattan to offer up their signature dishes in hopes of winning the Fan Favorite award. It is so tough to pick a favorite as all the food was spot on delicious.  I’m already counting the days till next spring.

Press Release: (Lakewood, NY) – Southern Tier Brewing Company announces the expansion of their distribution network with the addition of Louisiana. With another southern state on their roster, growth is on the horizon for the New York brewery. Craft beer drinkers in Louisiana will have access to a vast catalog of beers, including new releases in Southern Tier’s smash-hit 2X Series, along with new seasonal recipes and everyday offerings. Additions to the current 2X Series will include 2XRye, a flavorful Rye IPA, 2XSteam, a 2X interpretation of a California Common, and 2XNitro, a nitrogen-based milk stout. Also added to the brewery’s roster of beers such as Phin & Matt’s, 2XIPA, and UnEarthly Imperial IPA are two new bottle-conditioned offerings. Available seasonally in 22oz bottles, look for Compass. Bottle-conditioned with Champagne yeast and brewed with rosehips, this sparkling beer is a refreshing and unique addition to the brewery’s well-rounded catalog. Live, a bottle-conditioned Pale Ale, is enthusiastically released in 12oz bottles and will be available year-round.

(Petaluma, CA) – Lagunitas Brewing Co. founder, Tony Magee, announced in late March that he and his team are in the process of scaling out two facilities in Petaluma and Chicago to what may someday be 2.4 million barrels of annual capacity. Part of that expansion is new tanks. Lagunitas added four 750-barrel tanks at Petaluma already this past spring and eight more are on the way, having just arrived by ship in Los Angeles. Those will arrive next week. In another four months, sixteen 750-barrel tanks will make their way to Chicago, says Magee. Those will bring Chicago capacity to 250k barrels to start. In addition to those tanks, Lagunitas is adding 8,000 kegs to its Petaluma arsenal along with a laundry list of new equipment. To facilitate all that, Lagunitas has hired around 20 more people. They’ll be interviewing for around 50 positions in Chicago, too.

(Golden, CO) – Received the following note from a representative for Coors Brewing Company this past week regarding the new Coors Banquet bottle and recently-released Heritage cans. — Coors Banquet is unveiling a new bottle that will excite consumers in local bars and restaurants this summer. Inspired by packaging that was developed in post-prohibition, the new Coors Banquet Bottle is “stubby” in shape and invites consumers to share in the experience that generations of Coors Banquet fan have enjoyed for generations. From the shape of the bottle to the three classic Coors Banquet labels that it will feature in 2013, the Banquet Bottle tells a story with every sip. Additionally, in markets currently, Coors Banquet has introduced new stories, personalities and designs to the Heritage Cans. HISTORY - Coors® Banquet was first introduced in April 1873 by a young man who began brewing a pilsner-style beer at the foothills of the Rocky Mountains in Golden, Colorado. It was here Adolph Coors developed the uniquely crisp, clean and drinkable “Mile High Taste” of Coors. - Denver and Golden became popular trading posts; men would carry their treasures down from the mountains, exchange them for money and remain in the towns until their next trip. The men would relax during their long stays in town, often throwing large banquets. Their beer of choice during this time of freedom? “The Banquet Beer,” otherwise known as Coors. - Coors is brewed with 100 percent Rocky Mountain water. All beer is 90 percent water, so using the best brewing water is key to this legendary brew. Adolph Coors selected Golden as the home of his brewery because its location, just east of the Continental Divide, ensured access to the freshest Rocky Mountain water. BANQUET BOTTLE - Starting June 1, Coors Banquet is introducing the “Banquet Bottle” across the country. The Banquet Bottle is a 12 oz. bottle in a “stubby” shape that is inspired by the bottle used after Prohibition. - Through the end of the year, each bottle will display one of three labels inspired by post-Prohibition era packaging found in the Coors Banquet archives. - The Banquet Bottle will be available to consumers in bars, restaurants and available for purchase in 6-pack configurations nationwide. HERITAGE CANS - The Coors Banquet “Honor A Legend” program showcases the brand’s history and stories from 1930s, 1959, 1980s and 1998 are highlighted on four limited-edition packages. The 2013 Heritage Cans feature legendary personalities in Coors brewing history and are available for purchase. - The Heritage Cans are currently available through August. - Consumers can “Honor A Legend” by purchasing Heritage Cans or by visiting Coors.com for chance to nominate a legend in their own life. PRODUCT Coors Banquet is available nationwide in cans, bottles and kegs. This premium beer contains 142 calories per 12-ounce serving and 5.0 percent alcohol per volume. BANQUET BOTTLE Inspired by the shape of the bottles during the age of Prohibition, Coors Banquet is introducing the Banquet Bottle in 2013. After Prohibition, the Coors Brewing Company developed a shorter, stubbier bottle that saved on glass and shipping. In looking at the rich history of the brand, the bottle from 1936 inspired the current design of the Banquet Bottle. CAN STORIES To celebrate the brand’s rich brewing history, the 2013 Heritage packaging introduces a unique story to beer drinkers every time they reach for a Coors Banquet. The featured designs and stories are a reflection of a moment in history during that time.

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(Tillamook, OR) – The latest from the Pelican Brewing Co. email newsletter… — A cold, windy and rainy day set the background for turning over a shovel of dirt at the new Pelican Production Brewery at First and Stillwell in Tillamook. Darron Welch, Ken Henson, Jeff Schons and Mary Jones, owners of the Pelican, were on hand to pour samples of Pelican beer and give tours of the work under way. The Pelican Production Brewery will be located in what was formerly known as the Star Distributor Building and will house a 30 barrel system with the capacity of brewing 8,500 barrels per year for phase one (more than doubling the Pelican’s current capacity of 4,000 bbls per year), with potential capacity of up to 35,000 bbl per year as business grows. The brewery expects to fill all its production of 22 oz bottles and kegs at the new facility with the added capacity of 6-packs starting late this summer. A 40 seat tasting room with a view onto the production floor and outdoor patio will serve fresh, tasty brews and simple Pelican fare such as the Pelican’s World Class fish & chips and clam chowder. The production facility would not have been possible without the help of the City of Tillamook, Tillamook County Commissioners and Tillamook Urban Renewal Agency (TURA). The brewery team expects to be brewing beer into the new tanks as early as the end of June and the tasting room is expected to be open and serving beer in August.

Much of the credit can go to the Department of Agriculture, which through its Market Access Program has given the Brewers Association an average of $400,000 annually for the past four years to help get its craft beers abroad. "What we do with that money is we try to establish a relationship," says Bob Pease, chief operating officer of the Brewers Association. More >> US News & World Report.

(Boulder, CO) – On Friday, Avery Brewing Co. joined All About Beer Magazine for its fifth and final Google+ Hangout of the week celebrating American Craft Beer Week. The current brewery is at capacity so the new brewery can’t come soon enough. That has held up development of new projects like IPA 12-packs and 3Point5 Pale Ale, which will be the next core lineup beer they add in a package when the new brewery is up-and-running. The latter beer, now in its fourth iteration during taproom development, is part of the brewery’s draft-only “Session Series” which also includes 3Point7 Milk Stout. Avery is working on a third beer to add to the set. On the other end of the spectrum, Avery has 280 filled wooden barrels for aging beers. Among them are four Suerte Tequila barrels. Avery is working on procuring more barrels for a third offering in its “Annual Barrel Series” to join Rumpkin and Uncle Jacob’s Stout. Its one-off “Barrel Aged Series” is now fourteen beers deep with the latest, Avery Volunt Plus, a very limited taproom-only release. Number 15 in the series, Momi Hiwa Barrel Aged Coconut Porter, will hit distribution. Release date is June 9th.