Pelican Pub and Brewery, a wonderfully hidden gem on the Pacific coast in Oregon’s beautiful Pacific City, is making waves of their own with the release of Mother of All Storms. The third release of this beer, it was known as The Perfect Storm for its inaugural release in 2008 and the following release in 2009 before changing its name to Mother of All Storms for the 2010 vintage. See the full post »
With Black Tuesday soon upon us and the year slowly coming to a close, The Bruery has just announced the details regarding the second year of their Bruery Reserve Society. To avoid any confusion, I am simply copying the information I was given by The Bruery. Please keep in mind that 2010 Reserve Society members have the first right of refusal for 2011. See the full post »
There isn’t much these days you can do for under $20. DrinkEatTravel.com completely understands this dilemma and they planned a benefit for the L.A. firefighters that’s recession friendly. For $12, guests of A Fiery Fiesta — DrinkEatTravel.com’s Firefighter Benefit will enjoy tacos from Chipotle Mexican Grill, beer from Firestone Walker, snacks from Popchips and a chocolate tasting from The Chocolate Traveler . The Drink Eat Travel team also organized a raffle for the end of the evening where proceeds go to Fallen Firefighters Foundation and the Los Angeles Fire Department Museum. The raffle includes a suite at the Luxor Resort in Las Vegas, tickets to the Hollywood Improv, gift certificates to Boneyard Bistro and Hugo’s Restaurant, a stay at the Renaissance Hotel Hollywood, tickets to Landmark Theatres and more. See the full post »
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10.07.2010 | Mutineer Magazine
Photo Credit: Sean Hower
Maui Brewing Company is taking over the Hawaiian islands one barrel of craft beer at a time, and it’s all happening here on the island of Maui. It started when owners Garrett Marrero and wife Melanie added two 47,000 lb grain silos, and two 100 barrel fermenters a few months back. Their vision for the brewery on Maui has always been one of energy efficiency, reuse, recycle and support other local businesses, and by sticking by their vision of these best practices they feel they have been able to grow their brewery to the next level.
“We are in constant evolution in the pursuit of better beer,” Garret says, “and it is not always about the profit. We are working on a better beverage. Sure, it could be cheaper to ship in some of the ingredients, but that is not the point. We will always be brewed in Hawaii, and we will always locally source ingredients for our products.”
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Dogfish Head’s Randall, all grown up.
The average hophead would be quite satisfied to drink the 18% ABV, 120 IBU beer that is Dogfish Head’s 120 Minute IPA. Problem is, the brewery’s founder and president, Sam Calagione, doesn’t brew beers for the average hophead — he brews “off-centered ales for off-centered people.”
Maybe that’s who he was targeting when, at an event called the “Lupulin Slam” in 2002, Sam slapped together a makeshift stainless-steel water filter, filled it to the brim with Cascade and Willamette hops, and then drowned them in 120 Minute IPA. He did so hoping to show that the East Coast could brew IPAs that rivaled those of the West Coast, and it worked; the hop-infused 120 Minute IPA was the beer of the night. Hopheads were taken aback by how fresh and resinous the beer’s hop presence was, even if it did seem like it could strip the enamel off of your teeth. Randall the Enamel Animal was born.
Now, eight years later, Dogfish Head has unveiled a new version of the Randall which features two barrels and is designed to reduce foaming. The new Randall was simultaneously used in eight different tapping events at eight cities across the country last Wednesday, and in true Dogfish Head fashion, each event featured a different beer with different ingredients packed into those filters. You’ve had Dogfish Head’s Palo Santo Marron, but have you had it after it’s been run through coffee beans or freshly-brewed coffee? You’ve had Punkin Ale, Dogfish Head’s fall seasonal, but have you had it infused with cinnamon sticks and fresh-roasted pumpkin seeds? Olde School Barleywine with prunes that have themselves been drenched in 1997 J.W. Lees Vintage Harvest Ale?
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The moment that many beer lovers in the Pacific Northwest have been waiting for is finally here. Drum roll please … The Cascade Brewing Barrel House is officially open!
For those that don’t know Cascade Brewing, you are truly missing out. From the people that brought you great Lactobacillus-fueled beers such a Cascade Apricot, Vlad the Imp Aler, Bourbonic Plague, and Nightfall Blackberry, inside their new Barrel House you will find 18 beers on tap, a dozen of which are dedicated to their award-winning sour beers, with two other taps that will be reserved for sour beers from barrels tapped directly through the cooler wall. I don’t think it gets any cooler than that. The remaining give taps will pour Cascade’s mainstream beers. See the full post »
Starting in the mid-Atlantic on the first day of October, legendary brew-meister Greg Koch and his band of merry men will be taking their world class beers on a 7 day, 7 city tour. This intense display of ultra-rare, limited, special and collaboration releases will set a record of the most simutaneous taps from one brewery at one time, at one location.
The 7 day tour starts in Baltimore, MD (08/01) where Alewife officially has its grand opening celebration. Stone takes over all 40 taps at this brand spanking new craft beer bar unofficially launching Baltimore Beer Week 2010 which starts 6 days later. See the full post »
At Mutineer, we take water very seriously. Whether it be through our charity partner A Child’s Right providing clean drinking water to children in underdeveloped regions, having clean water to brew our favorite beers such as Mutinous Battle Chai, or the conservation of rivers flowing through our most magnificent ecosystems, clean water is something that we strongly support … and it looks like we’re not alone.
Laurelwood Brewing Co., Portland’s first certified organic brewery, has signed a three-year contract with Bonneville Environmental Foundation (BEF) to support its Water Restoration Certificate program. The result? The result will be one million gallons of restored water of Oregon’s beautiful Deschutes River. “The BEF’s Water Restoration Certificate is the first national-level, market-based solution that enables businesses to take responsibility for water consumption by helping restore water flow to critically de-watered creeks and rivers” cited the press release. See the full post »