|
|
 |
|
FLYING FISH BREWING ANNOUNCES EXIT 11
|
| June 30, 2009 - CHERRY HILL, NJ - New Jersey's largest craft brewery, Flying Fish Brewing Company (1940 Olney Avenue, 856-489-0061), is proud to announce the release of Exit 11 Hoppy American Wheat Ale, the second in their wildly popular Exit Series of Big Bottle Beers on Wednesday, July 15. Exit 11 is a confluence of styles and ingredients, just as Exit 11 is the point in New Jersey where the Garden State Parkway, the New Jersey Turnpike and several other highways come together.
"Exit 11 is the point on the Turnpike where the Garden State Parkway branches off and takes hundreds of thousands of travelers to the renowned Jersey Shore," says Flying Fish Head Brewer Casey Hughes. "Our Exit 11 Wheat Ale is a fresh, citrus-y summer beer perfect for beachgoers and those who only wish they were headed 'downa shore'."
Exit 11 is an American-style wheat beer brewed with English ale yeast and three Pacific Northwest hops, Columbus, Palisade and Amarillo. It is brewed with 50% Belgian pale malt and 50% white wheat, and is an ideal summer thirst quencher, with its bouquet of tangerines and apricots. Future Exit Series Big Bottles will be named for other exits, chosen based on videos, photos and testimonials submitted to Flying Fish by fans at www.exitseries.com. This series will continue, with three or four beers a year, to eventually encompass all turnpike exits.
"One of the very best things about the Exit Series is the interactive element of it," says Flying Fish Founder Gene Muller. "The ideas that have come through the site are amazing, innovative, and stamped front to back with New Jersey pride. They encompass everything we're trying to honor with these special beers."
Exit 11 is available only during this one-time release, and only until it sells out across New Jersey, Pennsylvania and Delaware. A fanciful tribute to the New Jersey Turnpike and all the Garden State has to offer, these special brews are Flying Fish's first foray into large bottles. The first in the series, Exit 4, is already sold out, and ideas for future exits pour in daily through their Web site.
Two Exit 11 Release Parties will be held on Wednesday, July 15 from 7 to 9 p.m. at The Swift Half (1001 North 2nd Street, 215-923-4600) and Varga Bar (941 Spruce Street, 215-627-5200), featuring the first kegs of Exit 11. Exit Series' draughts will be available for purchase on a pay-as-you-go basis. For those who wish to purchase Exit 11 bottles, both Philadelphia locations of The Foodery (837 North 2nd Street, 21-238-6077 and 324 South 10th Street, 215-928-1111) will also debut bottles of Exit 11 the same day.
Flying Fish was the world's first 'virtual' microbrewery, establishing an Internet presence as early as 1995. That presence helped to generate press interest and woo investors to the fledgling brewery, which would not open for business until late 1996. Today, Muller and his team oversee four full-time styles, as well as a variety of seasonal beers. Their brews have been featured at the Great British Beer Festival, Oregon Brewers Festival and Canada's Biere de Mondial Festival. They have won medals at the Great American Beer Festival, Real Ale Festival and the World Beer Championships, and are the only New Jersey brewery featured in Best American Beers. Flying Fish was recently named "Local Hero: Beverage Artisan of 2009" by Edible Jersey magazine.
For more information about Exit 11 or Flying Fish, please visit them online at www.flyingfish.com or call (856) 489-0061. |
| June 24, 2009 - (Probrewer.com) - A mobile bottling line, long used in the wine industry is beginning to become more popular for small craft breweries, especially brewpubs who want to expand beyond the front door.
Seattle-based Microbeer Source, a 13-year-old mobile bottling company with about 25 regular accounts in the Pacific Northwest has just recently ventured into California. The company was hired by Iron Springs Pub & Brewery in Marin county to truck in equipment and set up a temporary bottling line so proprietor Mike Altman, head brewer Christian Kazakoff and assistant Phil Meeker could fill 22-ounce bottles of three types of ale.
It was a fun one-time-only experiment. "It's a new adventure for us," he was quoted as saying in a story at Marinij.com. "This is allowing us to get a foot in the door into the packaging side of things and allows more people outside of Fairfax to experience our products. It's a great way to market ourselves."
Iron Springs has occasionally bottled their beer by hand inside their cramped brewing facility. Thursday's test run was the first time
The company has been exploring the notion of expanding into California and owner Ron Gregerson has been making the rounds in recent months talking to the smaller craft brewers of California to see how much interest existed. Apparently there has been enough interest. Gregerson brought in new, yet-unwrapped equipment on a new truck for the Iron Springs bottling and is seeking more clients in Northern California.
|
|
Scholarship Recipients Announced
|
| June 22, 2009 - (Probrewer.com) - The Falconer Foundation has announced its recipients for the 2009 Glen Hay Falconer Scholarships.
From an outstanding group of talented applicants, Kachusha Munkanta of 21st Amendment Brewery (San Francisco, CA) and Evan Taylor of Silver Moon Brewing (Bend, OR) have been named recipients of the
2009 Glen Hay Falconer Foundation Brewing Scholarships.
This year witnessed an outstanding group of highly qualified applicants and a very tight race for the two brewing scholarships. Kachusha will attend the World Brewing Academy Concise Course in Brewing Technology held at Siebel Institute of Technology's Chicago campus this November. Evan will attend the WBA Packaging and Process Technology course in October at the Siebel campus. Each brewing scholarship is a full-tuition grant along with travel stipend that is offered with the generous co-sponsorship of the Siebel Institute. |
| June 19, 2009 - (Probrewer.com) - Stone 13th Anniversary Ale has 4.5 lbs of hops per barrel-more hops per barrel than any beer Stone has ever brewed (Stone 10th Anniversary Ale, revered by many as the quintessential hopped-up Stone Anniversary Ale, had 2.5 lbs of hops per barrel).
"The interesting thing about this beer from a brewing standpoint is the sheer quantity of hops that we used in it," said Mitch Steele, Head Brewer. Just the fact that we're at four and a half pounds per barrel is pretty huge. It's definitely as big and as hoppy as anything we've ever doneÉI think Stone 13th Anniversary Ale is going to be right up there with some of the older Stone Anniversary IPA's, and if all goes well it will be right up there with the 10th Anniversary IPA."
This is the first-ever release of the Imperial/Double Red style and the first double dry-hopped beer in bottles for Stone. It will be released in 22oz. bottles on June 29, 2009.
The beer has an abv. of9.5% and uses Chinook for bittering and flavor and a 50/50 blend of Centennial and Simcoe for dry-hopping.
Stone 13th Anniversary Ale pours brilliant deep red with a light tan foam, said Mitch, describing the flavor profile. "Up front, the aroma is all piney, resinous and citrus hops. Upon tasting, the hops are still on the front, and they are balanced with the malty, toffee-like flavors contributed from the blend of crystal and amber malts used in the brewhouse. The finish is deliciously bitter, with a touch of warmth provided by the 9.5% alcohol. Bitterness comes in at 90+ IBU."
|
|
Network for Burned Brewers
|
| June 17, 2009 - (Probrewer.com) - Longtime brewer Teri Fahrendorf has formed a loose network of brewers who have been burned on the job. Teri herself was severely burned in an on-the-job brewing accident. Ten years later she documented her experience at her web site (terifahrendorf.com/burn-article.htm). It has now been 20 years since she earned that badge of courage.
Recently a new brewer who was burned across 60 % of his body contacted Teri. His struggle to recover and his courage to overcome his fears and resume his brewing career motivated her to for the network for others in the brewing community.
"Burns from brewing have been a job hazard as long as brewing has been a profession, and unfortunately the risk seems to continue, especially at small breweries. I am not the only reluctant member of this club," said Teri in announcing the BBN.
Corresponding with the burn victim showed Teri the need for burned brewers to network. Those brewers who have survived and thrived beyond this painful and terrifying experience, can encourage and advise those in the early stages of the lengthy recovery process.
The Burned Brewer Network is self-sustaining and self-managed through Constant Contact. Teri hopes that someday the network can become a group that focuses on burn-prevention in breweries "or a group that gathers once-a-year to compare scars!" she said.
If you are a brewer who was burned on the job, please go to Teri's website and sign up as a fellow reluctant member of the Burned Brewer Network. |
| June 12, 2009 - (Probrewer.com) - With a budget that outspends the start-up cost of most craft brewers, Anheuser-Busch will launch Bud Light Golden Wheat this fall.
The marketing budget for Bud Light Golden Wheat will be about $30 million, similar to the marketing budget for Bud Light Lime, said Keith Levy, Anheuser-Busch's vice president of marketing. The ads will be online, outdoors, in print and on TV.
Levy said the brewer hopes to attract not only established Anheuser-Busch product drinkers but also "trendsetters" who want to try something new. Anheuser-Busch wants to tap into the surge in popularity of sweeter beers and wheat beers from craft brewers. MillerCoors' wheat beers include Blue Moon, Leinenkugel's Sunset Wheat and Leinenkugel's Honey Weiss.
But "we're not trying to outcraft craft," Levy said. "We're trying to capitalize on an emerging style."
The beer will use unfiltered wheat so it will look cloudier than its Bud Light counterpart and will have orange and coriander as ingredients to give it a more complex, sweeter taste, Levy said.
|
| June 04, 2009 - (Probrewer.com) - The long-awaited expansion of the New Glarus Brewing Co. is nearly complete, with tours of the new $20 million Hilltop Brewery beginning this week and a grand opening scheduled Saturday, June 13.
"We're doing kind of a soft opening this week to get a feel for how it's going to go," co-founder Deb Carey said Wednesday.
The new brewery added 100,000 barrels of capacity to the 30,000 barrels already produced at the Riverside Brewery. They anticipate sales of over 80,000 barrels in 2009, all sold exclusively in Wisconsin.
The brewery, which has earned a number of global gold awards and made its reputation throughout Wisconsin with a stable of craft brews headed by the highly popular Spotted Cow, will be offering tours from 10 a.m. to 4 p.m. and also has a new gift shop that is open to the public.
|
| June 03, 2009 - (Probrewer.com) - MillerCoors has recalled a batch of Coors Light in the Southeastern United States after taste tests at the company's Georgia brewery found the beer to be subpar.
MillerCoors, which will begin moving into its new Chicago headquarters this month, last week began pulling the beer from its distribution system and from retailers. Qouted in a Chicago Tribune report, MillerCoors spokesman Pete Marino said, "We sampled it and realized it wasn't up to standards."
He didn't immediately know how much beer was recalled, or if the recall had been completed. But the batch involved only Coors Light brewed at the firm's Albany, Ga., brewery.
|
| June 01, 2009 - (Probrewer.com) - Ireland's oldest brewery, a landmark in Cork since at least 1650 and home to Beamish and Crawford since 1792, ceased operation yesterday.
The taster's room was opened for one last time yesterday morning as head brewer Rory Bevan and a group of other employees sampled a glass of Beamish to ensure its consistency and quality for the very last time.
Production of Beamish is being transferred to the Heineken Lady's Well brewery in Cork following a decision made last year. This means that Beamish and Murphy's, once bitter rivals, will now be housed under the same roof.
Heineken Ireland meanwhile has presented the Beamish archives - probably one of the most complete brewing archives in Ireland or Britain - to the Cork city archives. |
| May 29, 2009 - (Probrewer.com) - A federal judge has temporarily blocked a new law requiring all bottled beverages sold in New York, including beer, to have a distinctive bar code so recyclers know which bottles qualify for the five-cent redeemable deposit. The law was to take affect June 1.
Federal Judge Thomas Griesa issued an order after a hearing yesterday that will stop enforcement of the law while a lawsuit proceeds.
Water bottlers had sued New York officials after they authorized the new law, which expanded 5-cent deposits beyond carbonated beverages, wine coolers and beer.
Some brewers had threatened to pull their brands out of the state rather than incur the cost of a New York specific label.
|
PREVIOUS 10 - 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 - NEXT 10
|
|
|
|
|
|
