DRIPPING SPRINGS, TX - January 27, 2011 - Don't be fooled by the name, the only need for sharp scissors at this barber shop is for cutting a grand opening ribbon. With a nod to its location's history, The Barber Shop, a new brewpub in downtown Dripping Springs, Texas, opens for business this weekend.
Owned and operated by long time Dripping Springs resident and competitive homebrewer John McIntosh III and his business partner Dave Niemeyer, the bar promises a local pub atmosphere with community-style tables, darts, a dedicated dominoes table, and big screen television for sports. The beer tap line-up features a heavy emphasis on the area's burgeoning community of microbrewers.
"Dripping Springs is just a stone's skip from brewers gaining national acclaim including Real Ale, Jester King, 512, and Thirsty Planet," notes McIntosh. "The Barber Shop was created to celebrate and support local and our selection definitely reflects that."
Wine drinkers will also be able to sip and eat local as The Barber Shop offers wine selections including hometown favorite Bell Springs Winery, and is working closely with The Goodnight Diner, located just a couple of blocks down. Chef Jana Muniz is not only creating a custom nut mix for snacking, but also a convenient takeaway bar menu with easy to order, walkable eats.
The Barber Shop's building started its life around November 1924 as a wooden and tin garage. In 1938 it was given its rock exterior and served as a garage and gas station until around 1960. After that, it was not used commercially for most of the next 25 years when it was then remodeled and turned into a barber shop.
"While Dripping Springs old timers may chuckle at calling this building 'the old barber shop,' that's what it was for the past quarter century and that's the sign that was still up when we took over," muses McIntosh. "Plus it had 'bar' in the name so we went with it."
Repurposing the bar's name and sign is in line with much of the building's revitalization which includes walls made from leftover tin from a friend's barn and a bar built from wood salvaged from a family member's home remodel. Décor includes garage memorabilia and dozens of decades old beer cans that revealed themselves during the remodel.
"We feel fortunate to be in such a unique location and we're keen to maintain a sense of history and community," says McIntosh, a University of Texas graduate who also studied at Oxford where he acquired his appreciation for the local pub. "The Barber Shop warmly welcomes all, but if your family was around when the building was first built, you get dibs on the dominoes table."
The Barber Shop is located at 207 Mercer Street, Dripping Springs. Hours:
Wednesday and Thursday: 3pm-10pm
Saturday: 11am - 12am
Sunday: 12pm - 7pm
For more information visit the brewpub's website at www.barbershopbar.com or on Facebook at http://www.facebook.com/barbershopbar
BOSTON, MA (January 27, 2011) - This week the Harpoon Brewery released the latest installment of their 100 Barrel Series, Harpoon Catamount Maple Wheat. This is the 35th offering from Harpoon's 100 Barrel Series, the brewery's line of unique, handcrafted limited batch beers. The Catamount Maple Wheat was brewed using pure Vermont maple syrup.
Catamount Maple Wheat is a full-bodied, smooth wheat ale. The original version of this beer was brewed in the winter of 2009 by Harpoon Vermont sales representative John Baker. Harpoon brewer Brett Simmons based his 2011 version on John's recipe, with some tweaks to make it his own. It is brewed with a combination of wheat malt, pale malt, caramel malt, and mildly hopped with Willamette. The balance of malts and hops allows the distinct flavor and aroma of real Vermont maple syrup to take the lead. The maple sweetness and body that blankets this velvety amber beer showcases one of New England's most beloved traditions.
"I was pleased to have the opportunity to brew the 2011 edition of Catamount Maple Wheat," says Brett Simmons, Harpoon brewer of this 100 Barrel Series beer. "As a Vermonter, it's nice to be able to utilize ingredients that are produced locally." The maple syrup used in the beer was sourced from Baker Farm in East Dummerston, VT - the family farm of John Baker - and Scrag Mountain Sugar House in Waitsfield, VT.
"The maple syrup from local farms, adds subtle caramel and maple notes and provides a wonderful natural sweetness and soft mouthfeel. To balance out the sweetness we used Willamette hops, which have low IBU's and a mild aromatic profile. This hop varietal allowed the maple syrup to remain at the forefront. The color of the Grade B syrup and caramel malts give this beer a stunning deep amber color," Brett added.
The Catamount Maple Wheat is an ode to the state of Vermont and the craft beer drinking culture that thrives there. In June of 2000, Harpoon purchased a brewing facility in Windsor, VT and brews roughly 40% of their annual barrelage in the state. Visitors are welcome daily to visit the brewery in Windsor and sample Harpoon's locally-brewed beers straight from the source.
Harpoon introduced the 100 Barrel Series in 2003 to showcase the individual brewing talents of their brewers. Every couple months, a different Harpoon brewer is invited to choose a style of beer, formulate the recipe, and brew the beer. That brewer's signature can be found on the bottle label. The beers in the series are one-offs; they are brewed in limited batches and are available only until the batch sells out. Since the series began in May of 2003, 35 different styles of beer have been brewed. For a complete list of beers that have been released as part of the 100 Barrel Series, visit http://www.harpoonbrewery.com
The Harpoon 100 Barrel Series Catamount Maple Wheat is available in 22 oz. bottles with limited draft availability.
Brett suggests pairing the Catamount Maple Wheat with pork tenderloin, barbecue, crème brulee, and vanilla ice cream topped with warm Vermont maple syrup.
Harpoon 100 Barrel Series Catamount Maple Wheat Beer Specifications:
About the Harpoon Brewery:
The Harpoon Brewery was founded by beers lovers, Rich Doyle and Dan Kenary. In 1986 Harpoon was issued Brewing Permit #001 by the Commonwealth of Massachusetts, since it was the first brewery to brew commercially in the state after a dormant period of about 25 years. Harpoon's line of craft beer features its award-winning IPA and UFO Hefeweizen beers, along with four special seasonal selections. In 2000 Harpoon purchased a second brewery in Windsor, VT, making Harpoon the 10th largest craft brewer in the US. Harpoon has since introduced two lines of limited edition beers, the 100 Barrel Series and the Leviathan Series, as well as the all-natural Harpoon Cider made from freshly pressed, local apples. For more information about Harpoon beers and visiting the breweries, visit http://www.harpoonbrewery.com
San Francisco, CA (January 25, 2011) - After a long day at work, the average American might feel a little bitter at the curveballs life threw his way but cracking open a Bitter American will immediately improve the mood.
And seeing the astronaut chimp on the can will put average troubles into perspective - let's face it, if you'd been rocketed into space against your will, you might be a little bitter, too. Bitter American is 21st Amendment Brewery's newest seasonal, an extra pale ale, available now through March. This is the third in 21st Amendment's series of canned craft seasonals, which also includes Hell or High Watermelon Wheat and Fireside Chat.
Bitter American was first created at 21st Amendment's pub in 2006 as a response to the trend of "extreme beers" - complex beers high in alcohol and often including unusual ingredients. 21st Amendment wanted to offer the opposite: a "session beer," or lower alcohol beer that would encourage patrons to enjoy a drinking session with friends (a staple in British pub culture). This beer packs a lot of hop and malt flavor into a refreshingly low alcohol (4.4% by volume) brew - making it the perfect session beer to enjoy with friends.
"What I love about Bitter American," said Nico Freccia, co-founder, "is that it is the antidote to the strong, dark, intense beers of winter. Winter beers, like barleywines, are incredible styles, but after a while the palate needs a rest. Bitter American provides that."
"The secret to Bitter American is achieving a balance between malt flavor and hops while using a smaller grain bill," says co-founder and Brewmaster Shaun O'Sullivan. "If you just add more hops into a session beer grain bill, you get an unbalanced mess of overwhelming bitterness. Our secret is the use of a special, imported English heirloom malt called Golden Promise. This malt has a rich, full body and distinctive flavor that gives the beer a complex, caramelly and toasty flavor. Against this backdrop, we are able to hop generously to achieve a hop flavor and aroma that belies the strength of the brew."
As Freccia likes to say, "Go ahead. Give one, or three, a try."
Bitter American is available in cans and on draft starting this week at quality bars and stores in all 15 of 21st Amendment's current distribution territories, including CA, OR, WA, AK, ID, MN, OH, MA, NY, NJ, DC, MD, PA, VA, and GA. For up-to-date availability, events and promotions, visit www.21st-Amendment.com.
About 21st Amendment Brewery
Who the heck are these guys? Hey, we're Nico and Shaun. We live for great beer. In 1920, there were thousands of breweries across America making unique handcrafted beer. The passage of Prohibition wiped out this great culture. After thirteen years without beer, the states ratified the 21st Amendment, ending Prohibition in America. At the 21st Amendment Brewery, we celebrate the right to brew beer, the freedom to be innovative, and the obligation to have fun. www.21st-Amendment.com
FORT COLLINS, CO (January 26, 2011) - New Belgium Brewing, maker of Fat Tire Amber Ale, announced plans today to expand their market territory along the eastern seaboard. The Colorado brewer will open Virginia, Maryland and Washington, D.C. in September of 2011. The added territory will bring the nation's third-largest craft brewer to 29 states.
"We had significant expansion in 2009 when we added five states," said New Belgium Sales Director, Joe Menetre. "We wanted to make sure we had the capacity to keep up with that demand, so we expanded our fermentation cellar to address future growth as well. We're looking forward to selling our beers in and around the nation's capitol."
No decisions have been made regarding distributor partners, brands or package for the new markets.
About New Belgium Brewing Company
New Belgium Brewing Company, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, began operations in a tiny Fort Collins basement in 1991. Today, the third largest craft brewer in the U.S., New Belgium produces eight year-round beers; Fat Tire Amber Ale, Ranger IPA, Sunshine Wheat, Blue Paddle Pilsner, 1554 Black Ale, Abbey, Mothership Wit and Trippel, as well as a host of seasonal releases. In addition to producing world-class beers, New Belgium takes pride in being a responsible corporate role model with progressive programs such as employee ownership, open book management and a commitment to environmental stewardship. For more information, visit http://www.newbelgium.com
(January 20, 2011) Ithaca, N.Y. - The Ithaca Beer Company is excited to announce the arrival of its brand new bottling line!
With the new line, Ithaca Beer has the ability to bottle up to 80 bottles/minute, which will quadruple output capabilities and improve the bottled product quality. It will also allow Ithaca Beer to automate the bottling process of the Excelsior! Series, which was manually bottled on a 6-filler line prior.
"As a company, we always strive to improve at what we do. This happens to be one really big improvement for us," says Company Owner, Dan Mitchell.
The bottling line, which took more than 6 months to build, arrived in Ithaca on Tuesday, January 18, 2011, and finally came to rest inside the brewery the following afternoon. Weighing a whopping 15,000 pounds, the line needed four differently sized forklifts - one of which could lift nearly 30,000 pounds - to move it into place.
The line was manufactured in Ceresole d'Alba, Italy, by GAI Company (www.gai-it.com) founded in 1946. The line has 16 fillers, 16 rinsers, and three crowners.
Upon listing all the features of the new line, Ithaca Beer Brewmaster, Jeff O'Neil smiled and added, "It's pretty sexy."
Ithaca Beer anticipates the new line will be fully running by the end of this week. The line will be on display to the public starting this weekend during regularly scheduled brewery tours.
Sebago Brewing Company Set To Release Wildly Popular Seasonal Ale Full Throttle Double IPA
Release party on February 9th at Great Lost Bear in Portland, 6 - 8pm
Glendale, WI - "Awesome," "Flavorful," "Complex," "Drinkable," "This Black IPA Rocks!" At Sprecher we believe words matter. So when we heard these comments about our Small Batch Black IPA, we knew we had something special. Although seemingly a contradiction, Black India Pale Ale is a combination that some consider the best of both worlds.
Arnaudville, January 6, 2011 - Arnaudville's Bayou Teche Brewing is releasing the third in their LA-31 series of beers. The beer, LA-31 Grenade is brewed with wheat and passion fruit. The beer is named for the Cajun French word for the fruit which grows wild around Acadiana.
Said Bayou Teche's brew master Karlos Knott, "Passion fruit vines grew wild on the fences of our grandfather's farm. It still grows abundantly around our family's crawfish pond and behind the brewery along the banks of the Bayou Teche. As boys, my brothers and I ate a lot of them growing up. Now when they are in season, after a hot day's work we look forward to sitting in the shade of a large oak tree on that bayou, enjoying the pulpy, tropical fruit till we nearly make ourselves sick."
When they arrived in Acadiana, the French-speaking settlers encountered the passion fruit vines growing here and named the fruit grenade (pronounced gruh-nod). Grenade is the standard French word for the pomegranate (which the passion fruit resembles), though Cajuns still use that word for the passion fruit to this day. Its juice has a refreshingly tropical, guava-like, sweet/tart flavor.
Said Knott, "Grenade is our wheat beer, which we brew to quench Acadiana's warm weather thirsts. The ale is the color of a South Louisiana sun, and pours with the bright citrus flavor of passion fruit."
Grenade beer was crafted to pair with the Acadiana's lighter fare. The brewery brews the beer to go with a Creole brunch, or dinner salads; Sunday baked chicken, or crabmeat au gratin. One pairing was discovered accidentally by the brewers. On night, one of their favorite restaurants offered them raw oysters and they already had ordered glasses of Grenade. "The citric acidity of the Grenade and the fresh, Gulf-water saltiness of the oysters makes it one of my favorite pairings." says Knott.
Grenade is available both on tap and in 12 ounce bottles in stores, restaurants and bars around Louisiana. Knott said, "We definitely wanted to offer this beer in bottles. That way, like us ya'll can find the shade of large moss-drenched oak tree on a bayou nearby and enjoy a cold one."
The Brewers Association just announced that they've changed their definition of "craft brewer."
Boulder, CO • January 3, 2011-The board of directors of the Brewers Association (BA), the trade association representing the majority of U.S. brewing companies, has voted to change the BA's designation of "small" in its definition of a "craft brewer." The Association's board of directors also has revised its bylaws to reflect the change.
In the BA's craft brewer definition, the term "small" now refers to any independent brewery that produces up to 6 million barrels of traditional beer. The previous definition capped production at 2 million barrels. The changed definition is currently in effect and can be reviewed on the BA website, BrewersAssociation.org. The change to the bylaws went into effect December 20, 2010.
In the Brewers Association's bylaws, two classes of membership (Professional Packaging Brewers and Associate membership) have been redefined with a qualifying barrelage of 6 million barrels versus 2 million barrels.
The association cited several reasons for the change, including the recognition that "small" is a descriptive term relative to the overall size of the industry.
"Thirty-four years have passed since the original small brewers tax differential defined small brewers as producing less than 2 million barrels," said Nick Matt, chair of the Brewers Association board of directors and chairman and CEO of F.X. Matt Brewing Company. "A lot has changed since 1976. The largest brewer in the U.S. has grown from 45 million barrels to 300 million barrels of global beer production."
Matt added, "The craft brewer definition and bylaws now more accurately reflect and align with our government affairs efforts." On the legislative front in 2010, the Brewers Association supported H.R. 4278/S. 3339, which sought to update the cap on an excise tax differential for small brewers to 6 million barrels per year in production for their first 2 million barrels.
Retaining Market Share for Craft Brewers
The industry's largest craft brewer, The Boston Beer Company, is poised to become the first craft brewer to surpass 2 million barrels of traditional beer within the next few years. Loss of The Boston Beer Company's production in craft brewing industry statistics would inaccurately reflect on the craft brewing industry's market share.
In addition to Boston Beer, the current growth trajectory of other sizable BA member breweries places them on a course approaching the 2 million barrel threshold in the coming years.
"With this change to the craft brewer definition and BA bylaws, statistics will continue to accurately reflect the 30-year growth of market share for craft brewed beer," said Matt. "Brewers Association statistics on craft brewers will continue to keep pace with the growth of the industry."
Craft brewed beer market share is now approximately five percent of the U.S. beer industry, and growing. The BA has a stated mission of helping America's craft brewers achieve more than five percent market share by 2013.
Matt added, "Rather than removing members due to their success, the craft brewing industry should be celebrating our growth."
Paul Gatza, Brewers Association Director