#Montana Craft Malt

[nwbeerguide]

Maui Brewing's Craft ‘Ohana announces the hiring of Trent Tokos, former VP of Sales and Marketing at Montana Craft Malt.

Press Release

Kihei, Hawaii (January 24, 2023) – Craft ‘Ohana is pleased to announce the addition of Trent Tokos, former VP of Sales and Marketing at Montana Craft Malt, as VP of Marketing effective January 16, 2023. Trent will oversee the marketing strategy for Craft ‘Ohana’s portfolio of brands, including Maui Brewing Co., Modern Times Beer + Coffee, Maui Hard Seltzer, and Kupu Spirits.

"We are happy to welcome Trent to our Craft ‘Ohana as the Vice President of Marketing," said Chris McJunkin, Chief Commercial Officer. "Trent brings to our team a wealth of experience in brand and field marketing across multiple breweries, along with his years in sales management that will help the Craft ‘Ohana family of brands with activations at wholesale and retail across our portfolio. Trent joins a talented Craft ‘Ohana marketing team and will be tasked with building out the remainder of the marketing department to extend our brand awareness and connection with our fans."

As VP of Sales and Marketing at Montana Craft Malt, Trent was an integral part of growing the company to one of the largest craft malt brands in the United States. Trent previously spent 17 years at Craft Brew Alliance in brand and field marketing management, along with leadership roles in sales, where he worked directly on Widmer Brothers, Redhook, Wynwood Brewing, Goose Island, and Kona Brewing Company brands. Prior to CBA, Trent worked in marketing for Anheuser-Busch and sports marketing for Adidas. 

“I am so excited for the opportunity to work with a great group of people on an outstanding family of beverage brands,” said Tokos. “I look forward to building on the success of these award-winning coffee, beer, seltzer, and spirits brands.”

For more information, visit MauiBrewing.com or follow @MauiBrewingCo on Facebook, Instagram, and Twitter.

For more information on Modern Times, visit ModernTimesBeer.com or follow @ModernTimesBeer on Instagram and Twitter or @ModernTimesIsYourFriend on Facebook.

###

About Maui Brewing Company

Founded in 2005, Maui Brewing Company is Hawai'i’s largest craft brewery. MBC is based on Maui, with its grid-independent production brewery, full-service restaurant, and tasting room in Kihei, as well as restaurants in Lahaina (Maui), Kailua (Oahu), and Waikiki (Oahu). Maui Brewing Company is available in 26 states, 1 district, and 2 countries with more areas to follow.

[brookstonalmanac]

Beer Events 9.1

Events

Edinburgh levied a beer tax, raising the price of a pint to one cent (1659)

Federal beer tax to help the civil war effort went into effect (1862)

Brewers Association of St. Louis and East St. Louis founded (1879)

Edward Byrne patented a Beer Faucet (1885)

Alfred Feroe patented a Racking Apparatus for Barreling Beer (1896)

F. & M. Schaefer Brewing patented a Beer Foam Adhesion (1970)

Peter Hand Brewing closed (Chicago, Illinois; 1978)

Last case of "Stag Beer" bottled (Illinois; 1988)

Michelob Dry introduced (1988)

d.b.a. opened (New Orleans, Louisiana; 1994)

Breweries Opened

F. & M. Schaefer Brewing (New York; 1842)

Konig Brauerei/Holstein (Germany; 1856)

Enterprise Brewing (San Francisco; 1873)

Reading Brewing (Pennsylvania; 1886)

Silra/Brau-Union Romania (Romania; 1972)

Bodicote Brewery (England; 1982)

Hart Brewing (Washington; 1984)

Big Rock Brewery (Canada; 1985)

Summit Brewing (Minnesota; 1986)

Evansville Brewing (Indiana; 1988)

Great Lakes Brewing (Ohio; 1988)

Sleeman Brewing & Malting Co. (Canada; 1988)

Brasal-Brasserie Allemande (Canada; 1989)

Drake's Brewing (f.k.a. Lind Brewing, California; 1989)

Sisson's/South Baltimore Brewing (Maryland; 1989)

White Cliffs Brewing (New Zealand; 1989)

Moonlight Brewing (California; 1992)

Ould Newbury Brewing (Massachusetts; 1992)

Bridger Brewing (Montana; 1993)

Heckler Brewing (California; 1993)

Alpine Brewing (Colorado; 1994)

Bank Brewing (Oregon; 1994)

Old Credit Brewing (Canada; 1994)

Sunset Beach Brewery (California; 1994)

AleSmith Brewing (California; 1995)

Basin Brewing (Texas; 1995)

Bear Brews (Maine; 1995)

Biddy Early Brewery (Ireland; 1995)

Brouwer Brewery (Colorado; 1995)

Duff's Brewery (New Zealand; 1995)

La Conner Brewing (Washington; 1995)

Louisiana Brewing (Louisiana; 1995)

Royal Oak Brewery (Michigan; 1995)

Seattle Brewing / Aviator Ales (Washington; 1995)

Sutter Creek Brewing (California; 1995)

Tortuga's Loggerhead Brewery (Florida; 1995)

Ventura Brewing / Brewmakers (California; 1995)

Abbeydale Brewery (England; 1996)

Alameda Brewhouse (Oregon; 1996)

Antelope Brewing (California; 1996)

Cabeson Brewing (New Mexico; 1996)

Castle Springs Brewery (New Hampshire; 1996)

District Warehouse Brewing (Minnesota; 1996)

Egan Brewing (Wisconsin; 1996)

Hollister Mountain Brewery (Idaho; 1996)

Nail City Brewing (West Virginia; 1996)

Pinehurst Village Brewery (North Carolina; 1996)

Woodhouse Brewing (nebraska; 1996)

Dark Mountain Brewery (Georgia; 1997)

Harmon Pub & Brewery (Washington; 1997)

J.W. Platek's Restaurant & Brewery (Illinois; 1997)

Mount Olympus Brewery (Vermont; 1997)

Shamrock Brewing (Illinois; 1997)

Barleycorn's Craft Brew (Massachusetts; 1998)

Mudshark Pizza & Pasta (Arizona; 1998)

Rikenjaks Brewery (California; 1998)

River City Brewing (Canada; 1998)

Saddleback Brewery (California; 1999)

Taps Fish House & Brewery (California; 1999)

Alpine Brewing (Washington; 2000)

Copper Eagle Brewing (Nebraska; 2001)

Elevation 66 Brewing (California; 2011)

Riley’s Brewing (California; 2011)

[beerselfie]

#Repost @belle.of.beer Montana has snow! I wonder how our new residents, those to sought safety from COVID/craziness, fair 6+ months of Montana winter weather? I hope they find local craft beer to help warm up in the coming season. Here's a winter beer recommendation from yours truly, @Jeremiahjohnsonbrewing Vanilla Porter, 6.4% ABV. Not too strong to knock you on your lips, but strong enough to warm your bones. A great balance of vanilla and roasted malts that makes for a pleasant experience. Do you have an winter beer recommendation for me? #winterbeer #igbeer #instabeer #greatfalls #brewery #supportlocal #craftbeer #craftbeerculture #cheers #supportlocalcraftbeer #beerstagram #beerme #beerbabe #beerrec #hellobeer #hereforthebeer #beeroftheday #beerlife #cheerstobeers #babyitscoldoutside #winterwonderland #takeitallin #craft #warmthebones #vanilla #porter #mtbeer #montanabeer #jeremiahjohnson (at Montana) https://www.instagram.com/p/CGtw10Erxl8/?igshid=1pkxccx56ejb5

[farehamwinecellar]

Westward Whiskey American Single Malt, Oregon 45%

Westward Whiskey is an American Single Malt Whiskey distilled in Portland, the capital of Oregon in the Pacific Northwest.

Westward Whiskey is a brand made by the House Spirits Distillery. The distillery was founded by distiller Christian Krogstad in the city of Corvallis in 2004 but moved to Portland in 2005. The distillery is probably most famous for producing Aviation Gin which was eventually sold to Davos Brands in 2016 (although they still remain the brand’s distiller). A new, large distillery and tasting room was completed in 2015 which allowed the company to expand their gin production but also branch out into whiskey production. The distillery is independently operated and co-owned by NFL legend Joe Montana and seasoned CEO Thomas Mooney, among other investors. As well as this whiskey and Aviation Gin they also produce Krogstad Aquavit and Volstead Vodka.

House Spirits Distillery has always been at the forefront of craft distilling. Westward Whiskey begins with the production of an artisanal American pale ale from scratch made with Malted barley from sourced locally from farmers within the Pacific Northwest, ale yeast and a low temperature fermentation. The ale is distilled twice in custom low-reflux copper pot stills (3,000-gallon copper stainless whiskey stills, handcrafted by Vendome Copper & Brass in Louisville, KY) that are designed to create a robust spirit, and transform the fresh beer into whiskey. Westward is then aged to perfection at a relatively low proof in new, lightly toasted American oak barrels.  Once aged to taste, the distilling team mingles fully-matured barrels in small batches to achieve the whiskey’s signature flavour profile – balanced and bold, with just the right amount of spice and sweetness.

The post Westward Whiskey American Single Malt, Oregon 45% appeared first on Fareham Wine Cellar.

from Search Results for “wine” – Fareham Wine Cellar https://ift.tt/2WXrY7d

[wineanddinosaur]

We Asked 12 Brewers: What Brewery Makes the Best Hazy IPAs?

Let’s get right to the juicy stuff.

We’re talking, of course, about hazy IPAs, which continue to keep beer lovers waiting and salivating in line (at least before the coronavirus pandemic), in hopes of securing the latest rare releases.

Interestingly, fans of hazy IPAs, also known as New England-style IPAs or simply NEIPAs, far more often find their admiration for breweries that specialize in these highly popular beers rather than for particular examples — this due to many being made in limited quantities, and without broad distribution. (No doubt, scarcity contributes to the NEIPA’s appeal.)

So, with that in mind, we asked the brewers themselves which craft breweries they believe have demonstrated great proficiency in the uniquely American beer style. Below, 12 beer producers from across the country opine on the best purveyor of hazy IPAs.

The Best Hazy IPA Breweries, Recommended by Brewers:

Tired Hands Brewing Company, Ardmore, Pa.

Other Half Brewing Company, Brooklyn

Great Notion Brewing, Portland, Ore.

Humble Sea Brewing Co., Santa Cruz, Calif.

Root + Branch Brewing, Copiague, N.Y.

Cellarmaker Brewing Co., San Francisco

Triple Crossing Beer, Richmond, Va.

The Alchemist Brewery, Stowe, Vt.

Hudson Valley Brewery, Beacon, N.Y.

Mountains Walking Brewery, Bozeman, Mont.

Hop Butcher for the World, Darien, Ill.

Keep reading for details about all the recommended bottles!

“Wow. What a loaded question. The first brewer or brewery that popped into my head was Jean Broillet and Tired Hands. I just like Jean’s approach to beer in general. Trends are changing so quickly, and everyone wants the next hype beer style, but I like to rely on breweries that I know will create a consistently good and balanced product regardless. With hazy IPAs, so many examples are pushed out too quickly and get spicy. But I can have an IPA, or any beer, from Tired Hands weeks, even months, later, and they taste the same. (Full attenuation is key!) I’ve never been disappointed in a hazy IPA, or a pilsner, or an experimental potato something from Jean, and I don’t imagine I will be anytime soon.” — Erika Tessier, Co-owner and Assistant Brewer, Origin Beer Project, Cranston, R.I.

“I’ve been a big fan of Other Half, and the brewery’s IPAs are some of the best in the game, the continuous hype well deserved. They carry explosive aroma, mouthfeel, and flavor profile that checks all the right boxes. DDH Broccoli is still one of my all-time favorite IPAs, and the All Together initiative was not only a great beer, but a great campaign to support all these small business and communities during the coronavirus pandemic. The only downside is that I don’t have the opportunity to drink Other Half here in rural Iowa as often as I’d like!” — Eric Hild, Lead Brewer, Toppling Goliath Brewing Co., Decorah, Iowa

“Great Notion was the first brewer in Portland to start making hazy IPAs, and now there’s not one producer who doesn’t include at least one example in their lineup. What’s great about the city’s brewing community is that we openly share ideas; we’ve learned a lot about this style from each other. The most impressive part of Great Notion’s hazy IPAs is consistency. In particular, the all-Citra Ripe represents the style well, showcasing a silky body, balanced malt, and juicy hop expression.” — Shaun Kalis, Co-founder, Ruse Brewing Company, Portland, Ore.

“My choice for the best hazy IPA brewery isn’t from New England, but from a kooky town by the Pacific. I’ve been stoked on Humble Sea for a while and will always stop for a ‘Foggy’ IPA when in Santa Cruz. The brewery has been cranking out a ton of sick hazies since opening a few years ago, each more radical than the last. I think the Humble Sea team really nailed it with Socks & Sandals. Classic West Coast aromatics and flavor with that soft, creamy mouthfeel of a NEIPA; it really hit that sweet spot for me. It’s like East Coast meets West (Best) Coast.” — Justin Carter, Cellar Lead, Drake’s Brewing Co., San Leandro, Calif.

“Anthony Sorice of Root + Branch is one of a small handful of brewers that can really make a hazy IPA shine. His beers are well thought out, meticulous, and patiently executed. Root + Branch does a great job of keeping the style well balanced. Examples are bright, clean, and show the right amount of restraint, which is very rare these days. I had the pleasure to work alongside Anthony for a period of time and it was clear from the start that he had an excellent grasp on what makes a New England-style IPA work. There’s a very good reason why his beers sell out so fast, and it’s not just hype. The care, quality, and love is obvious.” — Stjepan Pavich, Lead Brewer, Other Half Brewing, Brooklyn

“Tim Sciascia at Cellarmaker makes amazingly crushable hazy IPAs that are consistently imbued with aromatic notes of Citra hops and tropical fruit. This adds to the drinkability of his beers, and shows off his amazing ability to find and select the best hops out in the market.” — Brian Rauso, Co-founder and CEO, Green Cheek Beer Co., Orange, Calif.

“Anytime I have a Triple Crossing hazy IPA, I end up staring at the glass after each sip. I’m half wondering how the Virginia brewery did it, and half hoping the consumed beer will magically replenish itself. That ‘it’ is being able to layer expressive yeast character, water chemistry, and hop aromatics in a way that makes its hazy IPAs truly stand out from the crowd. The single-hop Triangles series really showcases Triple Crossing’s chops; with only a single hop variety, the team achieves an envying amount of structure and complexity. Simcoe Triangles was the last one I had. It’s fresh-cut grapefruit bliss, summertime melon, and dank citrus wrapped up in a velvety smooth mouthfeel.” — Turner Humphries, Head Brewer, Hoptown Brewing Company, Mooresville, N.C.

“In my opinion, The Alchemist is one of the best producers of hazy IPAs. Everything the brewery makes in the style is nicely balanced in terms of aromatics and bitterness, and it’s based in Vermont, which has excellent water sources. Some of my personal favorite IPAs are Heady Topper and Focal Banger. Heady is probably Alchemist’s most famous beer. However, Focal Banger to me seems to be a more dialed-in recipe. I’m more of a malt gal myself, and I enjoy its malt sweetness. Not only does John Kimmich and team produce delicious hazy bois, but they’re also involved in community outreach, aspiring to educate and involve the community around them. The most recent involvement is an anti-racism action plan.” — Haley Ann Warren, Head Brewer, Sparge Brewing, Wellington, Colo.

“Hudson Valley Brewery consistently puts out great, more straightforward hazy, hoppy beer that flies under the radar because of all the attention — and rightly so — its innovative sour IPAs get. Though not an IPA, the hazy pale ale Diadem was one of the best hoppy beers I’ve had this year. The thing that excites me the most about what the Hudson Valley crew does, and where they seem to consistently differentiate themselves, is in blending capabilities. Their ability to skillfully arrange different fermentation profiles can really take hazy, hoppy beers to a place that is perfect for the modern drinker’s flavor and aroma wheelhouse.” — Ben Clayton, Founder and Brewer, The Test Brewery, Brooklyn

“The funky folks at Mountains Walking are making my go-to hazy IPAs these days, in particular the rotating Oat Whip series, which feature single hop varieties without changing the notion of a cloudy, juicy, hoppy beer. They make great companions at the end of a long trail hike or sitting on the side of a stream after a day of fly fishing. We were one of the first to produce hazy IPAs in the wilderness state, and we called them ‘frontier style’ because no one here really knew what a New England IPA was at that time. So we made up that term, since I had brewed in New Mexico and Pennsylvania prior to coming to Montana, where hazy IPAs had been around a lot longer. I’m glad to see other breweries taking the reins on this category that shines brightest on the local level, and making cloudy suds regularly available in Montana.” — Luke Steadman, Brewmaster and Janitor, Smelter City Brewing, Anaconda, Mont.

“I’ve always loved Other Half’s hazy IPAs. Along with a few others, Other Half paved the way for the style. The team is always pushing boundaries and I appreciate that. Right now, I’m really digging the brewery’s double dry-hopped session IPA, [DDH] Baby Diamonds. I love how well Amarillo and Galaxy play together, and it’s easy drinking.” — Maria Cabre, Head Brewer, J. Wakefield Brewing, Miami

“Hop Butcher is knocking it out of the park with the hazy IPAs right now. No two are alike, but they’re consistent with quality, pleasing mouthfeel, and exploding with flavor. The extensive range of hop profiles is incredible. A few of my favorites are Tavern Cut, Neon Green Relish, and Blazed Orange. I’m always excited to see what the brewery is going to put out next.” — Rachel Leiby, Head Brewer, Geneseo Brewing Co., Geneseo, Ill.

The article We Asked 12 Brewers: What Brewery Makes the Best Hazy IPAs? appeared first on VinePair.

source https://vinepair.com/articles/12-best-hazy-ipa-beer-2020/

[johnboothus]

We Asked 12 Brewers: What Brewery Makes the Best Hazy IPAs?

Let’s get right to the juicy stuff.

We’re talking, of course, about hazy IPAs, which continue to keep beer lovers waiting and salivating in line (at least before the coronavirus pandemic), in hopes of securing the latest rare releases.

Interestingly, fans of hazy IPAs, also known as New England-style IPAs or simply NEIPAs, far more often find their admiration for breweries that specialize in these highly popular beers rather than for particular examples — this due to many being made in limited quantities, and without broad distribution. (No doubt, scarcity contributes to the NEIPA’s appeal.)

So, with that in mind, we asked the brewers themselves which craft breweries they believe have demonstrated great proficiency in the uniquely American beer style. Below, 12 beer producers from across the country opine on the best purveyor of hazy IPAs.

The Best Hazy IPA Breweries, Recommended by Brewers:

Tired Hands Brewing Company, Ardmore, Pa.

Other Half Brewing Company, Brooklyn

Great Notion Brewing, Portland, Ore.

Humble Sea Brewing Co., Santa Cruz, Calif.

Root + Branch Brewing, Copiague, N.Y.

Cellarmaker Brewing Co., San Francisco

Triple Crossing Beer, Richmond, Va.

The Alchemist Brewery, Stowe, Vt.

Hudson Valley Brewery, Beacon, N.Y.

Mountains Walking Brewery, Bozeman, Mont.

Hop Butcher for the World, Darien, Ill.

Keep reading for details about all the recommended bottles!

“Wow. What a loaded question. The first brewer or brewery that popped into my head was Jean Broillet and Tired Hands. I just like Jean’s approach to beer in general. Trends are changing so quickly, and everyone wants the next hype beer style, but I like to rely on breweries that I know will create a consistently good and balanced product regardless. With hazy IPAs, so many examples are pushed out too quickly and get spicy. But I can have an IPA, or any beer, from Tired Hands weeks, even months, later, and they taste the same. (Full attenuation is key!) I’ve never been disappointed in a hazy IPA, or a pilsner, or an experimental potato something from Jean, and I don’t imagine I will be anytime soon.” — Erika Tessier, Co-owner and Assistant Brewer, Origin Beer Project, Cranston, R.I.

“I’ve been a big fan of Other Half, and the brewery’s IPAs are some of the best in the game, the continuous hype well deserved. They carry explosive aroma, mouthfeel, and flavor profile that checks all the right boxes. DDH Broccoli is still one of my all-time favorite IPAs, and the All Together initiative was not only a great beer, but a great campaign to support all these small business and communities during the coronavirus pandemic. The only downside is that I don’t have the opportunity to drink Other Half here in rural Iowa as often as I’d like!” — Eric Hild, Lead Brewer, Toppling Goliath Brewing Co., Decorah, Iowa

“Great Notion was the first brewer in Portland to start making hazy IPAs, and now there’s not one producer who doesn’t include at least one example in their lineup. What’s great about the city’s brewing community is that we openly share ideas; we’ve learned a lot about this style from each other. The most impressive part of Great Notion’s hazy IPAs is consistency. In particular, the all-Citra Ripe represents the style well, showcasing a silky body, balanced malt, and juicy hop expression.” — Shaun Kalis, Co-founder, Ruse Brewing Company, Portland, Ore.

“My choice for the best hazy IPA brewery isn’t from New England, but from a kooky town by the Pacific. I’ve been stoked on Humble Sea for a while and will always stop for a ‘Foggy’ IPA when in Santa Cruz. The brewery has been cranking out a ton of sick hazies since opening a few years ago, each more radical than the last. I think the Humble Sea team really nailed it with Socks & Sandals. Classic West Coast aromatics and flavor with that soft, creamy mouthfeel of a NEIPA; it really hit that sweet spot for me. It’s like East Coast meets West (Best) Coast.” — Justin Carter, Cellar Lead, Drake’s Brewing Co., San Leandro, Calif.

“Anthony Sorice of Root + Branch is one of a small handful of brewers that can really make a hazy IPA shine. His beers are well thought out, meticulous, and patiently executed. Root + Branch does a great job of keeping the style well balanced. Examples are bright, clean, and show the right amount of restraint, which is very rare these days. I had the pleasure to work alongside Anthony for a period of time and it was clear from the start that he had an excellent grasp on what makes a New England-style IPA work. There’s a very good reason why his beers sell out so fast, and it’s not just hype. The care, quality, and love is obvious.” — Stjepan Pavich, Lead Brewer, Other Half Brewing, Brooklyn

“Tim Sciascia at Cellarmaker makes amazingly crushable hazy IPAs that are consistently imbued with aromatic notes of Citra hops and tropical fruit. This adds to the drinkability of his beers, and shows off his amazing ability to find and select the best hops out in the market.” — Brian Rauso, Co-founder and CEO, Green Cheek Beer Co., Orange, Calif.

“Anytime I have a Triple Crossing hazy IPA, I end up staring at the glass after each sip. I’m half wondering how the Virginia brewery did it, and half hoping the consumed beer will magically replenish itself. That ‘it’ is being able to layer expressive yeast character, water chemistry, and hop aromatics in a way that makes its hazy IPAs truly stand out from the crowd. The single-hop Triangles series really showcases Triple Crossing’s chops; with only a single hop variety, the team achieves an envying amount of structure and complexity. Simcoe Triangles was the last one I had. It’s fresh-cut grapefruit bliss, summertime melon, and dank citrus wrapped up in a velvety smooth mouthfeel.” — Turner Humphries, Head Brewer, Hoptown Brewing Company, Mooresville, N.C.

“In my opinion, The Alchemist is one of the best producers of hazy IPAs. Everything the brewery makes in the style is nicely balanced in terms of aromatics and bitterness, and it’s based in Vermont, which has excellent water sources. Some of my personal favorite IPAs are Heady Topper and Focal Banger. Heady is probably Alchemist’s most famous beer. However, Focal Banger to me seems to be a more dialed-in recipe. I’m more of a malt gal myself, and I enjoy its malt sweetness. Not only does John Kimmich and team produce delicious hazy bois, but they’re also involved in community outreach, aspiring to educate and involve the community around them. The most recent involvement is an anti-racism action plan.” — Haley Ann Warren, Head Brewer, Sparge Brewing, Wellington, Colo.

“Hudson Valley Brewery consistently puts out great, more straightforward hazy, hoppy beer that flies under the radar because of all the attention — and rightly so — its innovative sour IPAs get. Though not an IPA, the hazy pale ale Diadem was one of the best hoppy beers I’ve had this year. The thing that excites me the most about what the Hudson Valley crew does, and where they seem to consistently differentiate themselves, is in blending capabilities. Their ability to skillfully arrange different fermentation profiles can really take hazy, hoppy beers to a place that is perfect for the modern drinker’s flavor and aroma wheelhouse.” — Ben Clayton, Founder and Brewer, The Test Brewery, Brooklyn

“The funky folks at Mountains Walking are making my go-to hazy IPAs these days, in particular the rotating Oat Whip series, which feature single hop varieties without changing the notion of a cloudy, juicy, hoppy beer. They make great companions at the end of a long trail hike or sitting on the side of a stream after a day of fly fishing. We were one of the first to produce hazy IPAs in the wilderness state, and we called them ‘frontier style’ because no one here really knew what a New England IPA was at that time. So we made up that term, since I had brewed in New Mexico and Pennsylvania prior to coming to Montana, where hazy IPAs had been around a lot longer. I’m glad to see other breweries taking the reins on this category that shines brightest on the local level, and making cloudy suds regularly available in Montana.” — Luke Steadman, Brewmaster and Janitor, Smelter City Brewing, Anaconda, Mont.

“I’ve always loved Other Half’s hazy IPAs. Along with a few others, Other Half paved the way for the style. The team is always pushing boundaries and I appreciate that. Right now, I’m really digging the brewery’s double dry-hopped session IPA, [DDH] Baby Diamonds. I love how well Amarillo and Galaxy play together, and it’s easy drinking.” — Maria Cabre, Head Brewer, J. Wakefield Brewing, Miami

“Hop Butcher is knocking it out of the park with the hazy IPAs right now. No two are alike, but they’re consistent with quality, pleasing mouthfeel, and exploding with flavor. The extensive range of hop profiles is incredible. A few of my favorites are Tavern Cut, Neon Green Relish, and Blazed Orange. I’m always excited to see what the brewery is going to put out next.” — Rachel Leiby, Head Brewer, Geneseo Brewing Co., Geneseo, Ill.

The article We Asked 12 Brewers: What Brewery Makes the Best Hazy IPAs? appeared first on VinePair.

Via https://vinepair.com/articles/12-best-hazy-ipa-beer-2020/

source https://vinology1.weebly.com/blog/we-asked-12-brewers-what-brewery-makes-the-best-hazy-ipas

[k-gnome]

What did I research today? There aren’t that many Malt houses that are large enough for rail service.

For the most part, the majority of the malt produced for the beer industry comes from a relatively small number of large businesses—companies like Briess, Cargill, Country Malt, and Rahr in North America

Also 2-row malt is used by almost all craft breweries. 6-row is good for brewing with adjuncts. 

Six-row barley is grown primarily in North Dakota, Minnesota, and Idaho. Two-row barley is grown in Montana, Utah, Colorado, Wyoming, Washington, Oregon, and California.

Cargill’s Malt business is now owned by Boortmalt. The photo above is of Cargill/Boortmalt’s smallish plant in Sheboygan Wisconsin, on Union Pacific’s Kohler industrial branch. Another photo from Sheboygan. 

[ndsuarchives-blog]

The new book, North Dakota Beer: A Heady History, by Alicia Underlee Nelson, has been added to the Institute for Regional Studies Archives book collection.  The following description comes from the back cover:

“Before North Dakota obtained statehood and entered the Union as a dry state, the region's commercial beer industry thrived. A lengthy era of temperance forced locals to find clever ways to get a beer, such as crossing the Montana and Minnesota borders for a pint, smuggling beer over the rails and brewing at home. After Prohibition, the state's farmers became national leaders in malting barley production, serving the biggest brewers in the world. However, local breweries struggled until 1995, when the first wave of brewpubs arrived on the scene. A craft brewing renaissance this century led to an explosion of more than a dozen craft breweries and brewpubs in less than a decade. Alicia Underlee Nelson recounts North Dakota's journey from a dry state to a booming craft beer hub.”

[nwbeerguide]

The newest in their year-round lineup, Cascade Lakes Brewing invites you to enjoy "This IPA"

Press Release

image courtesy Cascade Lakes Brewing Company

(BEND, Ore.) — There’s no other IPA quite like This IPA, the newest addition to the Cascade Lakes Brewing Co. year-round lineup and a beer that was crafted for This moment, This adventure, This occasion, or any other This you can imagine.

A true Northwest India Pale Ale, This IPA is the perfect balance of hop-forward juiciness and floral aromas that will leave people wondering, “Where has This IPA been all my life?”

“With so many IPAs on the market, including six different seasonal or year-round versions here at Cascade Lakes, we decided it was time to put an end to the Northwest IPA debate once and for all, and we believe we achieved that with This IPA,” said Cascade Lakes’ brewmaster Ryan Schmiege. “From mowing the lawn to a celebratory summit beer, This IPA was crafted precisely for that — I mean this — moment.”

Brewed with four different hops including Centennial, Amarillo, Simcoe, and Citra, and with an ABV of 7.2% and 70 IBUs, This IPA is not to be taken lightly. Now available on tap at Cascade Lakes’ Central Oregon pub locations, and on tap and in six-pack 12 oz. cans at restaurants, bars, and grocery stores throughout Oregon, Washington, Northern California, Idaho, and Montana, This IPA has also been added to the brewery’s year-round stable of beers.

This IPA Profile Grain: Pale 2-Row, Malted White Wheat Munich, Rolled Oats Hops: Centennial, Amarillo, Simcoe, Citra Brewmaster: Ryan Schmiege IBU: 70 ABV: 7.2% Availability: Draft & six-pack 12 oz. cans 

About Cascade Lakes Brewing Co. Born in 1994 in beautiful Central Oregon, Cascade Lakes Brewing Co. is a bold, genuine, innovative, and community-minded brewing and eatery company. Under the direction of General Manager Andy Rhine, Brewmaster Ryan Schmiege, and Executive Chef Jeff Kelly, Cascade Lakes produces more than 7,000 barrels of beer annually, including six year-round brews and a rotating selection of seasonal offerings. Cascade Lakes’ beers can be found in five states along the west coast, on select bar and restaurant taps, and at the brewery’s brick-and-mortar pubs including the Bend flagship location on the road to Mt. Bachelor, and the original 7th Street Redmond location. A third Cascade Lakes pub is set to debut in Bend in late 2022. For more information visit www.cascadelakes.com.

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3HUXdB5

[brookstonalmanac]

Beer Events 9.1

Events

Edinburgh levied a beer tax, raising the price of a pint to one cent (1659)

Federal beer tax to help the civil war effort went into effect (1862)

Brewers Association of St. Louis and East St. Louis founded (1879)

Edward Byrne patented a Beer Faucet (1885)

Alfred Feroe patented a Racking Apparatus for Barreling Beer (1896)

F. & M. Schaefer Brewing patented a Beer Foam Adhesion (1970)

Peter Hand Brewing closed (Chicago, Illinois; 1978)

Last case of "Stag Beer" bottled (Illinois; 1988)

Michelob Dry introduced (1988)

d.b.a. opened (New Orleans, Louisiana; 1994)

Breweries Opened

F. & M. Schaefer Brewing (New York; 1842)

Konig Brauerei/Holstein (Germany; 1856)

Enterprise Brewing (San Francisco; 1873)

Reading Brewing (Pennsylvania; 1886)

Silra/Brau-Union Romania (Romania; 1972)

Bodicote Brewery (England; 1982)

Hart Brewing (Washington; 1984)

Big Rock Brewery (Canada; 1985)

Summit Brewing (Minnesota; 1986)

Evansville Brewing (Indiana; 1988)

Great Lakes Brewing (Ohio; 1988)

Sleeman Brewing & Malting Co. (Canada; 1988)

Brasal-Brasserie Allemande (Canada; 1989)

Drake's Brewing (f.k.a. Lind Brewing, California; 1989)

Sisson's/South Baltimore Brewing (Maryland; 1989)

White Cliffs Brewing (New Zealand; 1989)

Moonlight Brewing (California; 1992)

Ould Newbury Brewing (Massachusetts; 1992)

Bridger Brewing (Montana; 1993)

Heckler Brewing (California; 1993)

Alpine Brewing (Colorado; 1994)

Bank Brewing (Oregon; 1994)

Old Credit Brewing (Canada; 1994)

Sunset Beach Brewery (California; 1994)

AleSmith Brewing (California; 1995)

Basin Brewing (Texas; 1995)

Bear Brews (Maine; 1995)

Biddy Early Brewery (Ireland; 1995)

Brouwer Brewery (Colorado; 1995)

Duff's Brewery (New Zealand; 1995)

La Conner Brewing (Washington; 1995)

Louisiana Brewing (Louisiana; 1995)

Royal Oak Brewery (Michigan; 1995)

Seattle Brewing / Aviator Ales (Washington; 1995)

Sutter Creek Brewing (California; 1995)

Tortuga's Loggerhead Brewery (Florida; 1995)

Ventura Brewing / Brewmakers (California; 1995)

Abbeydale Brewery (England; 1996)

Alameda Brewhouse (Oregon; 1996)

Antelope Brewing (California; 1996)

Cabeson Brewing (New Mexico; 1996)

Castle Springs Brewery (New Hampshire; 1996)

District Warehouse Brewing (Minnesota; 1996)

Egan Brewing (Wisconsin; 1996)

Hollister Mountain Brewery (Idaho; 1996)

Nail City Brewing (West Virginia; 1996)

Pinehurst Village Brewery (North Carolina; 1996)

Woodhouse Brewing (nebraska; 1996)

Dark Mountain Brewery (Georgia; 1997)

Harmon Pub & Brewery (Washington; 1997)

J.W. Platek's Restaurant & Brewery (Illinois; 1997)

Mount Olympus Brewery (Vermont; 1997)

Shamrock Brewing (Illinois; 1997)

Barleycorn's Craft Brew (Massachusetts; 1998)

Mudshark Pizza & Pasta (Arizona; 1998)

Rikenjaks Brewery (California; 1998)

River City Brewing (Canada; 1998)

Saddleback Brewery (California; 1999)

Taps Fish House & Brewery (California; 1999)

Alpine Brewing (Washington; 2000)

Copper Eagle Brewing (Nebraska; 2001)

Elevation 66 Brewing (California; 2011)

Riley’s Brewing (California; 2011)

[jerome-blog1]

Bearded Barley

Waves of flowing barley in a field outside of Belt, Montana.

The wheat in the fields is now almost honey-colored. Montana is in the midst of harvest time, which is good for the farmers, but sad for the rest of us who would rather not see it go.

Ah, the cycle of life.

▪ my blog ▪ my facebook ▪ my twitter ▪ my website ▪ my youtube ▪ my e-mail

© 2010 Todd Klassy. All Rights Reserved.

Posted by www.toddklassy.com on 2010-08-02 20:50:18

Tagged: , grain , close up , color , color image , crop , field , cereal plant , gold , yellow , agriculture , sun , harvest , harvest time , nobody , rural scene , farm , belt , montana , mt , usa , great plains , summer , straw , outdoors , horizontal , commerce , nature , organic , harvesting , idyllic , prairie , backgrounds , flour , healthy eating , beauty in nature , stock photography , print , industry , food , plant , germ , kernel , beard , endosperm , bran , fiber , yield , bread , artisan , whole grain , natural , bakery , biofuel , gluten , nutrition , wheat germ , cereal grain , agri business , growing , cutting , barley field , amino acids , montana barley , craft beer , brewery , food industry , organic brewing , organic farming , brewing , gluten free , malt , malting , wheat , amber waves of grain

The post Bearded Barley appeared first on Good Info.

[miamibeerscene]

2017’s Winter Beers Come in All Styles: Stouts, Big Belgians & More

November 30, 2017

Winter technically begins Dec. 21, but craft breweries are already releasing their 2017 winter beers to help you celebrate the season.

We asked small and independent brewers to tell us about the winter beers they’re looking forward to most. We have details on 10 of those beers below — and then scroll to the bottom of the page to see even more.

2017 Winter Beers

Christmas in Your Mouth | Bear Island Brewing | Boise, ID

With hints of cinnamon, nutmeg, vanilla, allspice — and even a little candy cane for good measure — Bear Island Brewing’s Christmas in Your Mouth is aptly named. The brewery tells us it’s the first beer founder Beth Bechtel ever created, and she came up with the recipe while she was serving in the Navy on board the U.S.S. George H.W. Bush.

“She created this specific recipe to brew upon her return as it was set for early December, thus a winter warmer would be most appropriate,” the brewery explains. “Now this is the most popular seasonal that Bear Island Brewing Company makes each year.”

(READ: Awesomely Affordable Gifts for Craft Beer Fans)

Snowflake | Meadowlark Brewing | Sidney, MT

Meadowlark Brewing’s holiday offering is Snowflake, a spiced amber ale with molasses, ginger, clove and sweet cinnamon — plus a special addition of mission fig. The beer’s name pays homage to newly-unearthed history by the Sidney, Montana, brewery.

“One of our buildings has a much storied one-hundred-year existence. For many years, the brewery side was the home of the Snowflake Bakery, makers of fine breads, breadsticks and sweet rolls,” explains brewery founder Travis Peterson. “During the remodeling of the building, we recovered many bakery artifacts. It seemed fitting that we would pay homage to this celebrated community institution. Raise a glass for your local bakers!”

(LEARN: Explore 75+ Craft Beer Styles)

Santa’s Little Helper | Port Brewing | San Marcos, CA

This Southern California brewery will see more sun than most of us this December, but that doesn’t keep them from creating a big holiday-inspired stout. Santa’s Little Helper is an imperial stout with an emphasis on dark cocoa and roasted coffee, with a finish that pairs well with those holiday cookies that have been staring at you.

“Santa knows who’s been naughty and who’s been nice, and this is one seriously naughty but nice beer,” says Port Brewing’s Marketing Director Adam Martinez.

Bonus: 2017 marks the first year Santa’s Little Helper will be available in 12oz 4-packs.

Bourbon Barrel Aged Trippel Weizenbock | The Livery | Benton Harbor, MI

This Western Michigan brewery goes all out for the release of Bourbon Barrel Aged Trippel Weizenbock, a 15% ABV beer with a ton of flavor. Brewed with a generous amount of wheat then aged in Four Roses bourbon barrels for one year, this strong dark lager will warm you to the core with flavors of dark fruits, smooth oak, vanilla toffee and bourbon. The brewery says it’s one of the top-rated Weizenbocks in the world. The release is set for the Livery’s December Darkness two-day party Dec. 8 and Dec. 9.

(COOK WITH BEER: Explore Hundreds of Recipes)

Concrete Ship | Cape May Brewing | Cape May, NJ

Cape May Brewing tells us its Concrete Ship is a “full-bodied bad*ss imperial stout.” This 10.5% winter beer has a velvety texture with rich notes of cocoa and coffee with a touch of heat coming through. It was named for the sunken SS Atlantus, a retired World War I concrete ship that you can see off Cape May’s Sunset Beach.

Saison Farmhouse-Style Ale | pFriem Family Brewers | Hood River, OR

pFriem Family Brewers out of Hood River, Oregon, has a ton of new winter releases, and their Saison Farmhouse-Style Ale was inspired by farmhouse beers that were aged during cold Belgian winters. The brewery tells us this 6.5% ABV saison is a fragrant beer with tropical notes of guava and kumquats.

“pFriem’s Saison pays homage to the saisons that were brewed in the winter for the farmers family and friends,” explains pFriem’s Michelle Humphrey. “The beers would last longer and age better than the beers brewed in the summer months.

As Your Soul | Accomplice Beer Company | Cheyenne, WY

As Your Soul is a brand new beer from Cheyenne, Wyoming’s brand new Accomplice Beer Company — and they’re stoked about this imperial stout winter release.

“This beer was my attempt to create a strong stout with intense coffee and chocolate notes but without adding anything to the beer other than malt. It came out fantastic!” Head Brewer Victor Gabriel tells us. “With an intense chocolate and coffee profile and a nice roasty backbone. I dare you to have more one then one.”

(INFOGRAPHIC: How to Choose the Right Beer Glass)

Loma Prieta | Santa Clara Valley Brewing | San Jose, CA

Santa Clara Valley Brewing’s Loma Prieta is an oatmeal rye imperial stout that serves as a base beer for two big winter releases: a Rye Whiskey Barrel Aged Loma Prieta and a Bourbon Barrel Aged Loma Prieta. The brewery says “deeply roasted malts are the epicenter of this beer.” You’ll be treated to bold malt aromas with a hint of coffee, dark chocolate and a touch of spicy rye malt. Both the whiskey and the bourbon variants are aged for 10 months.

Whiskey Thief | High Water Brewing | Stockton, CA

High Water Brewing says if whiskey and beer had a baby, it would be Whiskey Thief Smoked Scotch Ale. Brewed with a blend of specialty malts, Beechwood and peat-smoked malts, housemade candi sugar and “dry-hopped” with heather, this winter release will fill your nose with hints of smoke, toffee, roasted nuts and dried flowers. Rich flavors of caramel and toffee bombard the tongue, then slowly break away to reveal a deep layer of smokey, peaty goodness. Whiskey Thief is a collaboration between High Water’s Steve Altimari and Alec Stefansky of Uncommon Brewers in Santa Cruz.

(READ: Breakthroughs in the Science Behind Malt Flavor)

Old Fezziwig Ale | Samuel Adams | Boston

Brewers at Sam Adams lovingly call this creation the “Christmas cookie of beers.” Named after a character from “A Christmas Carol,” this spiced brown ale is a full-bodied 5.9% beer with smooth malt character. You’ll taste flavors of sweet toffee, dark caramel and chocolate, along with spices like cinnamon, ginger and orange peel.

Check out even more 2017 winter beers in our graphic below. We color-coded the snowflakes by beer style. The key at the bottom of the image walks you through it.

Jess Baker

Jess Baker is the editor in chief of CraftBeer.com. After 15 years in digital and broadcast journalism, she’s now bringing you stories about America’s small and independent breweries. She’s a runner, an aunt, and a die-hard Springsteen fan.

Read more by this author

The post 2017’s Winter Beers Come in All Styles: Stouts, Big Belgians & More appeared first on Miami Beer Scene.

from 2017’s Winter Beers Come in All Styles: Stouts, Big Belgians & More

[jculture-en]

Ted’s Montana Grill to open second restaurant in Lexington, will add over 70 jobs

#beer #PremiumMalts [KY Forward]Ted’s also offers a gluten-free menu and a selection of Classic American hand-crafted cocktails, local bourbons and beers, old-fashioned milkshakes and malts, a variety of premium wines, hand-squeezed lemonade and Boylan® sodas. The restaurant partners …

[jbeer-en]

Ted’s Montana Grill to open second restaurant in Lexington, will add over 70 jobs

#beer #PremiumMalts [KY Forward]Ted’s also offers a gluten-free menu and a selection of Classic American hand-crafted cocktails, local bourbons and beers, old-fashioned milkshakes and malts, a variety of premium wines, hand-squeezed lemonade and Boylan® sodas. The restaurant partners ...

[belgianbeerday]

Montana Craft Malt to Improve Malt Supply for Craft Brewing Butte, MT — A local team of investors has organized to build a 10,000 ton malting facility in Montana that will serve the craft brewing industry with diverse varieties of malt produced exclusively from Montana-grown barley.