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2nd Annual Salute! Celebrating Finely Crafted Beer & Food Festival – June 17/18


Salute! Beer Festival

Unlimited samples of craft beer. Unlimited samples of amazing food. Four-course VIP pairing dinner. In a nutshell, this is what guests of the 2nd Annual Salute! Celebrating Finely Crafted Beer & Food presented by Ojai Beverage Company (OBC) can expect. On Father’s Day weekend, leading Brewmasters and the nations finest craft breweries are joined by some of the Gold Coast’s finest chefs to present the next exciting installation of the now 2nd Annual Salute! Celebrating Finely Crafted Beer & Food Festival presented by Ojai Beverage Company (OBC) and Thirty-Three Productions, Inc. (33). Taking place during Fathers Day Weekend, on Friday, June 17th from 6:30pm – 10pm enjoy the Salute VIP Pairing Dinner presenting Dr. Bill Sysak, Certified Cicerone of Stone Brewing Company & World Bistro Gardens who will present rare and special reserve beers alongside Ojai Beverage Café inspired food. VIP Tickets, which are $85, include admission to the VIP Pairing Dinner & Beer Reception on Friday, plus entry one hour prior to the Unlimited Tasting Session on Saturday.

On Saturday, June 18th, 2011 from 2pm – 6pm they will hold the Salute! Unlimited Tasting Session, which will feature over 100 beers paired with a variety of delectable food items prepared by the regions finest chefs. Tickets to the Unlimited Tasting Session are $40.00, and include all of the food and beverage served at the event.

Tickets for Salute! can be purchased online or at Ojai Beverage Company located at 655 E. Ojai Avenue, Ojai, CA.

  • WHO: You!
  • WHAT: 2nd Annual Salute! Celebrating Finely Crafted Beer & Food
  • WHERE: Outdoors at Ojai Beverage Company
    655 E. Ojai Avenue, Ojai, CA 93023
  • WHEN: Friday, June 17th from 6:30pm – 10pm
    Saturday, June 18th, 2011 from 2pm – 6pm
  • WHY: To celebrate great food and amazing craft beer and to support the Ojai Valley Youth Foundation and American Cancer Society.
  • COST: $43.30 for general admission / $92 for VIP to include the VIP dinner.

For more information and to purchase tickets, please click here.

Comments Off on 2nd Annual Salute! Celebrating Finely Crafted Beer & Food Festival – June 17/18 06.09.2011 |

Untappd Millionth Check-In Meet Up Today


Untappd Million Checkin-In Meet Up

It’s been quite a promising seven months for Untappd as they near their one millionth check-in on their web-based app. If you haven’t heard of Untappd, it’s similar to Foursquare but instead of checking into different venues, you “check-in” to the beers you are drinking, where you’re drinking and you can quickly rate them. Meanwhile, you can see what your friends are drinking and Untappd will make recommendations to what other beers you should try that are similar to the one in your hand and you can see what micro, macro and local beers are trending.

Today, Friday the 3rd, Untappd is having an east coast and a west coast Million Check-In Meet Up. For the east coasters out there, it will happen at Rattle N’ Hum in New York at 8:00 EST. For all my left coasters out there, it will happen at 6:00 PST at Libary Alehouse in Los Angeles. If you attend the events, be sure to check into the venue when you check-in to your first beer and you’ll unlock a promotion to receive half off of your next beer. Even if you aren’t attending the party, check-in to any beer today and you’ll earn yourself the Million Check-In Badge.

Comments Off on Untappd Millionth Check-In Meet Up Today 06.03.2011 |

Like Beer? Have a Kindle? Free Book Download, Today Only!


Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing

If you have a Kindle, today you’re in luck as Amazon is giving away the Kindle edition of Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing by Charles W. Bamforth for … free!

About the book:
Legendary beer expert Charlie Bamforth presents the most compelling social history of beer ever written: where it’s come from, and where it’s headed. From centuries-old cultural values to radical new approaches, craft brewing to globalization, it’s an amazing story. Bamforth tells it all–with humor, behind-the-scenes insight, and sheer joy!

From the Back Cover
“A delightful book that not only reaches the soul of brewing but also tells us much about the soul and humanity of the author. Bamforth skillfully weaves a holistic and philosophical story about our complex society and the positive role that beer has, does, and will play in it. It is a joy to read and will leave the reader refreshed in mind and soul.”
Simon Jackson, Executive Director, Institute of Brewing and Distilling, London, England

“A heartfelt account of beer that reads as though I’m sitting at a pub table across from the ‘Beer Professor’ himself as he reveals personal tales and experiences over many pints of beer. A concise snapshot of the world of beer–past, present, and future. Remarkable insight into the behind-the-scenes world of beer.”
Charlie Papazian, Author of Complete Joy of Homebrewing, National Beer Examiner; President, Brewers Association (USA); and Founder, Great American Beer Festival

I can’t find anywhere that says how long this offer will last but it should at least be good for throughout the day and an incredible savings off the normal $20.99 for the Kindle edition. In addition to this book being free, there are several other Kindle edition books that are on sale today that are must reads, such as:

The Complete Joy of Homebrewing Third Edition by Charlie Papazian

Tasting Beer: An Insider’s Guide to the World’s Greatest Drink by Randy Mosher

How to Brew: Everything You Need To Know To Brew Beer Right The First Time by John J. Palmer

Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Randy Mosher

Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels

2 comments 06.01.2011 |

Sam Adams and Dogfish Head Create Collaboration Beer for SAVOR Event


Samuel Adams / Dogfish Head Collaboration Beer

In just over a week, the Brewers Association will host SAVOR, their annual beer and food pairing event at the National Building Museum in Washington D.C. For those fortunate enough to have already purchased tickets to the incredible sold out two-day event, they will have the privilege to try the collaboration beer from Samuel Adams and Dogfish Head Craft Brewery called SAVOR Flowers. It will only be available to attendees of the event who will each receive a cork and caged 750ml bottle of the special brew to bring home with them and it will be available to sample at the event as well.

Both Sam Adams and Dogfish Head have continuously pushed the envelope of what beer could be and they have steered away what beer should be and I am so excited to have received a bottle of this and I can’t wait to try it. As we know, beer is made from four main ingredients – yeast, hops, barley, and water – and all but one, water, have been messed around with to create new and exciting beers. For SAVOR Flowers, they have decided to change this. Through an age-old distillation process, they created rosewater which would serve as the base liquid of the beer and this in turn inspired them to continue exploring the use of flowers and eventually dried lavender, hibiscus, jasmine and rosebuds would be introduced into the brewing process to create SAVOR Flowers. Also to be used would be a new hop breed simply known as #369 that is known for its intense floral notes which Jim Koch would acquire 30 pounds of from Yakima, Washington.

The beer would then be aged in Barrel One, the same bourbon barrel Jim used to age the premier batch of the first “extreme beer”, Samuel Adams Triple Bock in 1993. According to Sam Adams, Barrel One is the first barrel originally used for spirits which was then used to age beer and for the last 18 years it has been filled with Samuel Adams Triple Bock.

According to Jim Koch of Samuel Adams, “Sam and I had a great time gathering these ingredients, and I am excited to collaborate with such an innovative brewer on this beer for SAVOR. Sam’s originality and imagination are endless – he came up with the creative idea of distilling rosewater for this brew. We share the same intense passion for pushing the conventional definition of what beer can be and we put that same passion into our beers.”

Sam Calagione of Dogfish Head continues, “Jim is the godfather of craft beer, and he’s got unbelievable ideas about what beer can be, along with the knowledge and palate to make those crazy beer dreams come true. I am with him on his philosophy and thrilled to be working together on this groundbreaking brew. We share a commitment to elevating beer to its proper infinite height, as both a beverage and a pairing for food.”

Comments Off on Sam Adams and Dogfish Head Create Collaboration Beer for SAVOR Event 05.25.2011 |

Stone Brewing Co. Unveils $26.6 Million Expansion Plans


Stone Brewing Co

Yes, $26.6 million. With an amount this big it’s made pretty obvious that Stone Brewing Co. has been doing quite well for themselves since their creation in 1996 and with them being the 14th largest craft brewery in America. If their beautiful Stone Brewing World Bistro & Gardens wasn’t enough with its outstanding food, lush one-acre outdoor garden, and rotating line-up of 32 taps and 100+ bottled craft beer selections for guests to enjoy, their new additions definitely will be.

So, what exactly are they adding?

A new production building directly adjacent to the south will bring an additional 55,000 sq. ft. production facility adjacent to the current brewery, essentially doubling the existing space for brewing, fermentation and packaging.

For the Stone Brewing World Bistro & Gardens, a much-needed kitchen expansion is in the works, along with the establishment of a larger separate kitchen across the street for the new, creatively named catering division: Stone Catering. New company offices will share the site as well.

Also on the drawing board across the street: a combined Event Space & Barrel-Aging facility to allow for fermentation and bottling of sour and experimental beers, as well as long-term barrel aging for beers, such as those in the newly announced Stone Quingenti Millilitre series.

We are thrilled to announce the launch of the creatively named Stone Farms, an 18-acre farm located roughly 8.5 miles from our brewery which will provide pesticide-free, sustainably-grown local produce to the Stone Brewing World Bistro & Gardens.

Our award-winning restaurant will be getting a sister location at Liberty Station, a redeveloped historical complex that formerly housed the Naval Training Center. Set to open in spring 2012, the site will feature a 10-barrel brewing system, a lush 19,000 sq ft outdoor garden, and bocce courts.

We are preparing to open a new location of the Stone Company Store in the South Park neighborhood of San Diego in June, bringing growler fills, bottle and keg sales, and Stone merchandise that much closer to downtown!

As if all that wasn’t enough to occupy their time, get ready for an estimated 50-room Stone Hotel set to open sometime in 2013. “There’s no better way to wrap up a day filled with good eats and craft beer than with a plush bed and a comfy pillow,” asserts Stone Brewing Co. CEO and Co-Founder Greg Koch. President and Brewmaster Steve Wagner adds, “Plus, I’m pretty sure that we’ll have arguably the best darn mini-bars in the country.”

More of a kinesthetic learner? This video will give you the 411 and blow your mind on the transformation that Stone is about to embark on.

Stone’s Upcoming Projects from stonebrew on Vimeo.

Looking for a job? Stone is hiring in a ton of positions.

Comments Off on Stone Brewing Co. Unveils $26.6 Million Expansion Plans 05.24.2011 |

Seattle Beer Week : May 19-29


Seattle Beer Week LogoWith American Craft Beer Week in full force, why not celebrate Seattle Beer Week at the same time? Well, that’s exactly what they did. Starting yesterday and going through May 29, Seattle will experience some of the most mind blowing beercentric events the city and most likely the state have ever seen. For eleven straight days, Seattleites across the city will see beer releases, beer dinners, rare beer tastings, sensory evaluation classes, meet the brewer events, blending symposiums, cask, stout, and sour beer fests and everything in between. Pure insanity will ensue.

Sadly I will miss Seattle Beer Week 2011 by just a week, but if I was going, these are the events I would for sure not miss:

HotD Crashes Bottleworks May 22
Alan Sprints, owner, founder and brewmaster of Hair of the Dog Brewing Company will be in the house pouring a very special blend.
This may very well be one of the most limited Hair of the Dog beers ever.

Alan received a very special keg of unblended lambic from the BOCKOR brewery in Belgium. He has blended this sour beer with one of his special creations.

This truely will be one of the most rare Hair of the Dog beers you will ever taste.

Firestone Walker ‘v” Homebrew Chef at Brouwer’s Cafe May 23
A closed door beer dinner with the beers of Firestone Walker.
There will be 8 courses / 12 beers prepared by the renowned “Homebrew Chef” Sean Paxton and Brouwer’s Cafe’s own chef.

New Belgium Blending Symposium at The Stumbling Monk May 25
Beer blending is a sensory art that has been relied on for centuries to ensure palatable beverages. Many of today’s specialty beers originated as test blends, or in fact are, themselves, blends of many different beers. In this class created especially for Seattle Beer Week, New Belgium brewer & master blender Eric Salazar will lead a slideshow & discussion on the genesis of Wild Ales such as La Folie, Le Terroir, & Eric’s Ale “from grain to glass”, with a focus on the blender’s art & techniques. This will be followed by a hands-on blending workshop where guests will be led through the process of experimenting & creating their own blended beer using samples of single-barrel unblended beer from New Belgium’s oak cellar, each dispensed from a bar-top gravity-fed cask. Guests will document their blend ratios & will be able to go home with a growler full of their very own Seattle Beer Week blended beer.

Naked City Pro-Am Night at Naked City Taphouse May 27
All of your favorite Naked City staff members broke out into teams of 2 and tried their hands at brewing with Brewmaster Don Webb. 6 different styles. You choose the best!

And .. basically every other event.

This year’s 2011 Seattle Beer Week commemorative beer is Decompression by Maritime Pacific Brewing Company, an American Strong Ale brewed exclusively with the Falconer Flight hops in memory of Glen Hay Falconer. According to Head Brewery Corey Blodgett, “since receiving the Glen Hay Falconer Scholarship in 2007 with Jacob Leonard of Widmer, I have felt compelled to show my gratitude to the Falconer Foundation because without them and the scholarship I may not be here in Seattle or at Maritime Pacific. So when HopUnion created a hop pellet in honor of Glen using fourteen of his favorite hops, I knew what I had to do. Little did I know that Decompression, an American Strong Ale brewed exclusively with the Falconer Flight hops, would become a beast.

Much like the Seattle beer scene as well as the Pacific Northwest in general, for me the Fhe Foundation embodies family. I created Decompression to convey this same feeling of community. The color is designed to remind you of the sun setting beyond the Olympics to the west. Thanks to the careful addition of Falconer’s Flight hops, you will have no doubt you are in the Pacific Northwest. Decompression’s strength and complementary malt complexity nudges you on the shoulder and says, “It is spring in Seattle.” I think you get the picture.”


Comments Off on Seattle Beer Week : May 19-29 05.20.2011 |

Firestone Walker Releases 2011 Parabola


Firestone Walker ParabolaPaso Robles, Calif — “This beer is insane,” Dustin Kral, Head Brewer of Firestone Walker Brewing Co. said. “Don’t get me wrong it tastes amazing, but this beer is tough to brew.”

Parabola, Firestone Walker’s Bourbon barrel-aged Russian imperial stout, takes twice as long to brew as any other beer that Firestone makes, not counting the time that it spends in bourbon barrels.

“Our guys are perfectionists too,” Kral continued, as he pulled his paddle through the mash, “so we’re not gonna just let that malt burn, we have to get in there and stir the mash; look at it, it’s as thick as a cookie.”

The recipe for Parabola calls for a massive amount of malt that overwhelms the mash tun. The brewers are forced to manually stir the two-ton mash to avoid scorching, all the while making sure that the other parts of the brewhouse are running normally.

Parabola requires twice as much malt to yield half the volume of each brewhouse cycle compared with other Firestone Walker beers. This extra time and effort puts an even bigger strain on brewers that are already brewing 24 hours a day, nearly seven days a week.

But all of the work is worth it, according to Matt Brynildson, brewmaster for Firestone Walker.

“The response that this beer receives from our fans justifies the extra effort,” Brynildson said.

The final product is a one of the most sought after beers that Firestone Walker brews despite the fact that this June will be only the second time that it has been released in bottles.

David Walker, brewery co-owner, added to the praise.

“Parabola is a thing of beauty; thick as two short planks,” Walker said.

The beer ends up being as thick as any beer on the planet with a luscious aroma and taste that are only amplified as it warms up. Tastes and smells of Bourbon, coffee, vanilla, tobacco and leather all greet the taste buds of those lucky enough to get a hold on this limited offering.

This year’s Parabola goes on sale for the first time on Saturday, May 21 at Firestone Walker’s brewery in Paso Robles and restaurant in Buellton, CA. Only 3,500 cases will be released of the 2011 vintage, in 22oz bottles. There will also be a limited release of kegs to bars and restaurants around the country.

Places that will be receiving Parabola will include CA, NV, OR, WA, AZ, MO, Chicago, MA, NJ, NY, VA and PA.

Comments Off on Firestone Walker Releases 2011 Parabola 05.20.2011 |

The Bruery Press Release: Project Quercus Maximus and Updates to 2012 Reserve Society


The Bruery

To all the loyal fans and retailers of our beer,

As we approach our 3rd anniversary, it’s incredible to look back at the journey of these last few years. Our growth has been of a magnitude that we never could have imagined when brewing our first 15-barrel batch. As you might already know, we’ve been operating at capacity for over the last year and a half; a near doubling of capacity in January of this year has been a mere drop in the bucket. We’ve reached a fork in the road. One path is to open a much larger brewery that would satisfy demand over the long term, and accumulate millions in debt and bring on outside investors to get to that point. The other path is renewal of our original vision: a small, family-owned business making some of the most interesting, highest-quality specialty beers available in the market in our own unique way. After much debate, research and soul-searching, we’ve chosen the latter path – but on a grander scale.

We have just leased a temperature controlled warehouse space that we will be filling with thousands of oak barrels, allowing us to create some of our favorite beers such as Oude Tart, Melange #3, and a variety of other delicious and innovative beers. We’re extremely excited for this cellar expansion both because it will allow our creativity to shine and because it will help us get our favorite beers into more glasses in more cities. Since day one at The Bruery, we’ve been making barrel aged ales with an eventual goal to fill shelves with these complex and full-bodied beers. Until now, we have only been able to do this on a limited basis, primarily reaching only those in our Reserve Society. This new investment will allow us to brew more, distribute more and get more specialty beer into the marketplace.

With this change, we have had to make room in our brewing schedule to brew the beers that we’ll be barrel aging. Unfortunately, Orchard White is the victim. While we have great love for Orchard White, we feel there are many great witbiers available and believe our limited resources are best spent elsewhere. Further, Rugbrød will now only be available in the fall and winter, with Hottenroth taking it’s place in the spring and summer beginning in 2012.

As a company focused on quality over quantity, and founded on the basic fact that making beer is fun, we’re excited to continue brewing up our dream. We won’t be putting down our mash paddles in place of mechanized processes, we won’t be switching our khaki shorts for navy-blue suits and most importantly, we won’t be sacrificing our original vision for any reason whatsoever. Simply said, we are growing at our own pace.

Thank you all for the support these past three years. It’s your love of style-bending beers that have helped us, and breweries like us, to grow and will keep us growing in the years to come. If you can make it, we’d love to see you at our 3rd Anniversary Beer Festival on May 29th to help us celebrate our future!

Your Friends at The Bruery

The Bruery

UPDATE: Following this email, The Bruery also sent out another email pertaining to updates to their 2012 Reserve Society.

The biggest change is that from now on, The Reserve Society will be free unlike the upfront fee of $195 that they used to require. With that set, there will no longer be a 15% discount to Reserve Society members but Reserve Society members will still be given first opportunity to purchase limited allotment beers and they will be able to purchase a larger allotment than the general public. Also, beware, there will be no guarantee that supplied will last through every Reserve Society member, so be sure to order quickly.

1 comment 05.19.2011 |

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