ESCONDIDO, CA (February 12, 2018) – Today Stone Brewing filed suit to defend its iconic STONE® brand against one of the world’s largest beer conglomerates, MillerCoors. Stone, known for being the antithesis to “Big Beer,” has long waved a flag of bold character, individualism and independence. The suit alleges that MillerCoors is trying to rebrand its Colorado Rockies-themed “Keystone” beer as “STONE.” The craft beer pioneer feels that it has no choice but to combat MillerCoors’ aggressive marketing moves, which abandon Keystone’s own heritage by falsely associating with the one true STONE®.
“Keystone’s rebranding is no accident,” said Dominic Engels, Stone Brewing CEO. “MillerCoors tried to register our name years ago and was rejected. Now its marketing team is making 30-pack boxes stacked high with nothing but the word ‘STONE’ visible. Same for Keystone’s social media, which almost uniformly has dropped the ‘Key.’ We will not stand for this kind of overtly and aggressively deceptive advertising. Frankly, MillerCoor should be ashamed.”
The Complaint alleges federal and state causes of action for unfair competition, trademark infringement and related claims. “For two decades our team and our fans together have given depth and meaning to the Stone brand,” expressed Greg Koch, Stone Brewing executive chairman & co-founder. “Our fans have come to trust us to deliver consistently fresh, high quality beer. They trust that we’ll do so in a way that’s ethical and betters our communities, our planet and the entirety of craft beer. By deliberately creating confusion in the marketplace, MillerCoors is threatening not only our legacy, but the ability for beer drinkers everywhere to make informed purchasing decisions.”
Never one to miss an opportunity to poke fun at Big Beer and its consumers, Koch added with a laugh “We all know Keystone is specifically designed to be as inexpensive, flavorless and watery as possible. We can’t have potential Stone drinkers thinking we make a *shudder* light beer. Or for our fans to think we sold out. MillerCoors needs to stop marketing its stuff using our good name.”
Twice named as the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine, Stone Brewing continues to gain devotees, solidifying its commitment never to sell out to Big Beer. Meanwhile, according to Nielsen, the beer industry’s Domestic Premium category dipped four percent in 2017, equating to a $12.5 billion loss. Says Greg Koch, “No wonder MillerCoors is trying to misappropriate what it could not otherwise accomplish by itself.”
Stone Brewing is represented in the lawsuit by Noah Hagey, Rebecca Horton and Toby Rowe of San Francisco litigation boutique BraunHagey & Borden LLP.
ABOUT STONE BREWING
Founded by Greg Koch and Steve Wagner in 1996, the groundbreaking San Diego-based Stone Brewing is the 9th largest craft brewer in the United States. Recognized as an award-winning, industry leader, Stone has been listed on the Inc. 500 | 5000 Fastest Growing Private Companies list 12 times, has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. The multifaceted company is the first American craft brewer to independently build, own and operate their own brewery in Europe (Berlin, Germany), and also opened a production brewery in Richmond, Virginia in 2016. Known for its bold, flavorful and largely hop-centric beers, Stone has earned a reputation for brewing outstanding, unique beers while maintaining an unwavering commitment to sustainability, business ethics, philanthropy and the art of brewing…and pledging never, ever, sell out to the man. For more information on Stone Brewing, please visit stonebrewing.com or the company’s social media sites: Facebook, Instagram, Pinterest and Twitter.
What’s just as important as making good craft beer? Making sure it’s available to as many people as possible.
The three-tier system was established after the repeal of Prohibition in 1933 and not much has changed. An organization called Liberation Distribution (LibDib) is offering what it calls the first three-tier compliant web-based platform. LibDib creates an opportunity where makers and buyers can work directly together, thus giving restaurants, bars and retailers access to a larger variety of boutique craft libations.
Launched on March 22, the San Jose based company has over 250 accounts in California so far, and have moved onto New York.
I spoke with Cheryl Murphy, LibDib’s founder and CEO:
What prompted you to start LibDib?
It’s really crazy, just all of the industry consolidation that’s happening across all three, ya know, wine, beer and spirits; on the distributor side, that’s kind of what got me into doing what I’m doing here. I spent 20 years in the wine business; managing wholesalers…could never get their share of mind. And understandably so, they, especially when consolidation happens, they gotta’ pay attention to where their money is coming from and my winery was not big enough to really matter.
So, every year I would make numbers or a distributor of mine would go out of business or they’d get acquired and then we would be at the bottom of the wrung at a giant distributor. It was like pulling teeth and I kind of had a little too much to drink one night when I was with my dad, who was my boss at the time. I was working at our family’s winery.
And I said, ‘ya know, I cannot – you can’t do this based on the industry’s conditions. How can we be successful?’
When you take control of your own destiny, as a sales person, as a brand, is when you can be successful. But the problem is when you have a distributor, in between is beholden to larger companies, you can often, even though go out and get your own places and get your own sales, sometimes the distributor is beholden to other people so it’s not going to be top of mind to keep those placements or take those orders.
My whole goal is how can we facilitate legal three tier sales, I want to make sure that’s really important, we are part of the three tier system…But how can we enable small breweries, wineries, distilleries to do business with other small businesses, grocery stores, bars, restaurants, where there’s thousands and thousands of them, without a giant company in-between.
The way my model works is that we built a two-sided web platform for the maker, what we call our supplier, where they can go in, put all their materials online, sales materials, POS, videos, social media links, everything about their brand…then they can buy right then and there.
As a distributor, we collect the money. We pay the maker. We pay the taxes. We do all the things we have to do as a distributor. We take half the margin. So, that’s anywhere from 15-20% of whatever product you’re talking about. And the maker is responsible for delivery.
It’s been really interesting so far. A couple of the breweries that we have, they were self-distribution. But now we’ve kind of brought them back into the three-tier system because we’re taking care of a lot of the things that they don’t want to do.
They want to go out and sell their brand. They want to make their beer. But they don’t want to collect. And they don’t want to invoice. And they don’t want to do all the things that are just a pain to do. So, we’re trying to make it easier for those guys, and we’re making it easier for the account side, cause the accounts like to carry small production craft products. But they don’t want to write 100 checks every month….
Small craft products don’t necessarily fit with the distribution, the current model of distributors. They’re not going to make enough money on your brand, so why would they care?
In working with us, you can have that direct fulfillment, but then still have the backend of the distributor with one invoice and one check.
So, in essence, they are saving money and able to get into more locations easier without having to do the self-distribution work.
Exactly. A lot of breweries want to fulfill because they want to have that complete control, over the temperature, over everything. But they don’t necessarily want to do all the other stuff that the distributor does.
How many craft breweries are on your system?
Well so far, there’s some compliant stuff, so it takes longer, but so far we have two breweries that are local around here. We have one from Alaska coming on…
What’s your biggest group so far? Would it be restaurants, or bars, or retailers?
So far, it’s bars and bottle shops. We’re working on a couple big deals. There’s a stadium that’s interested in working with us and having us get 15 or 20 taps, just totally unique, small craft beer stuff…
Have distribution companies taken notice yet?
Yes! I was very nervous about the wine and spirits folks, if they not be happy about this. But for the most part, they’ve been pretty accepting. They recognize that with this consolidation, that they need – their bread and butter is their bigger suppliers. And some of these folks, some of these little guys take away their time and effort from where they really make their money, so they like the idea maybe I can be like a incubator model for them…so far so good…the way that I’m starting to see trends happening on the spirits side too, and I think it will come with wine eventually, out of all of these giant companies, that they’re buying craft breweries. They know they need that to keep their market share. It’s going to happen in spirits too…
How do you think you’ll ultimately affect the big beer buyouts?
There’s so many small companies that need help with their distribution. I’m going after what I call the long tail of the industry. The people that couldn’t get distribution, even if they wanted it…if you want to pick up and leave, you can go, pick up and leave.
This is a totally different vertical, but do you consider yourself to be in any way similar to AirBnB?
In terms of posting your things once, and having people from all over the world, and having hundreds of thousands of people be able to see it, yes. It’s definitely like the AirBNB of alcohol distribution. It’s funny, VC’s around here will tell us, don’t tell us you’re the Airbnb of anything. But it gives people an idea. You can go in, you post your product, buyers from our legal market can see it and purchase it legally.
Shotgun cover photo: @thebeerhiker
Just when you thought the beer offerings at the annual music festival couldn’t get any more awesome, this year proved to be the most refreshing and abundant yet.
CELEBRITY CHEF AARTI SEQUEIRA JOINS 6th ANNUAL PALM DESERT FOOD & WINE PRESENTED BY AGUA CALIENTE CASINO RESORT SPA, APRIL 8-10
Celebrity book signings, live cooking demonstrations, and wine and craft beer tastings round out the weekend-long celebration, taking place in the Coachella Valley
PALM DESERT, CA; March 17, 2016)—Palm Desert Food & Wine presented by Agua Caliente Casino Resort Spa, is just a few weeks away and excitement is building as top chefs from across the country—alongside more than 60 restaurants and 40 premium wineries, breweries, and spirit purveyors—gather in the Coachella Valley, Friday, April 8 through Sunday, April 10. A recent addition to the star-studded lineup, the festival welcomes celebrity chef Aarti Sequeira (host of Food Network’s “Aarti Party” and season six winner of “The Next Food Network Star”). Sequeira will host a live culinary demo at the Sunday, April 10 Grand Tasting, alongside Ricardo Zarate, Suzanne Tracht, and Valerie Gordon, among others. A full schedule of events is available at www.palmdesertfoodandwine.com.
Programming highlights include:
Get ready for the premier Cask Festival in Southern California, Firkfest 3.0!
- 30 Breweries
- 50 Casks
- 4 Hours
- Unlimited Pours
Technically summer was still two weeks away, but in Southern California the seasons are mostly irrelevant, and so it was under a sunny sky and with temperatures in the 80s that the Casa Pacifica Wine, Food, and Brew Festival opened. This annual event, now in its 22nd year, brings together restaurants, caterers, wineries, brewers, and hedonists ready to indulge their appetites with a clear conscience. Casa Pacifica provides services to families and children in crisis, including abused and neglected children and families dealing with emotional and behavioral problems, with programs serving the Central Coast region. In one day this event would raise almost half a million dollars to support this worthy cause.
For Immediate Release: Contact: Matt Turner
SB Hustlers to host Shakes'Beer Festival at SB Historical Museum
Santa Barbara, CA · July 21, 2015––On Friday September 18, 2015, from 6:00 – 10:00 pm the SB Historical Museum will be hosting Shakes'Beer, a Shakespeare in the Park meets a beer festival pairing beers with different Shakespearean characters and themes. This event will feature a cast of fifteen actors and actresses who will be directed by David Holmes. Scenes, monologues, and lines from a wide range of Shakespeare's plays will be featured. Interpretive ballet and an Elizabethan dance session will be directed by Cecily Stewart. Waters Rising, a three-person acoustic band, will play theme music throughout the evening. The beers will be curated by local Certified Cicerone, Zachary Rosen, who is working with local brewers to craft unique beers that match the different characters and themes being shown. Snacks will be provided by Whole Foods Market and meals will be available for purchase. All profits will be donated to the SB Hustlers, who have commissioned this project. Tickets are available at SBHustlers.org
This festival is a benefit for, and the brainchild of, the Santa Barbara Hustlers for Peace and Prosperity, a new volunteering community in Santa Barbara. The SB Hustlers are an approved project of the Share The Wealth Foundation, a 501(c)3 non-profit organization. This new organization provides volunteering opportunities for those interested in becoming more engaged with their local community. The SB Hustlers promotes positive social change through personal commitment and volunteering. “We hope to positively impact every single resident in Santa Barbara by the year 2020,” says Matt Turner, co-founder of the SB Hustlers. Only in their first year of operation, this blossoming non-profit has already provided support for such organizations as A Year Without War, Earth Day SB and SB Open Streets.
Shakes'Beer is being curated by Zachary Rosen, Certified Cicerone (beer Sommelier), a specialist in abstract beer pairing events whose work combines beer with music and art in both artificial and natural environments. Rosen has worked with eight breweries to custom design ten different beers for the evening. “It has been incredible to see how the brewers have gotten behind this project. With cask beers, barrel-aged barleywines and spiced beers, this is one of the most exciting beer lists that I've seen at a festival,” says Rosen. Each beer has been custom designed to reflect a different Shakespearean character and was made just for Shakes'Beer.
The performances will be directed by David Holmes, who brings over thirty years of experience directing plays and musicals including eight fully staged Shakespeare productions. “David's dedication to this production and his insight on Shakespeare's works have been critical for Shakes'Beer, says Rosen. “David has produced a script that takes the audience through a lighthearted and whimsical selection of popular scenes and monologues,” Rosen continues. Cecily Stewart of State Street Ballet and Library Moves has directed interpretive ballet performances of literary works including Shakespearean plays. Stewart will be choreographing traditional Elizabethan dances alongside era-themed music from Waters Rising, a 3-piece acoustic band who will use a range of instruments including an accordion, cello, guitars and other stringed instruments.
# # #
To Arrange Interviews and More Information, Please Contact:
Contact: Matt Turner
Shakes'Beer Tentative Beer List
1. brewLAB: Romeo (Romeo & Juliet) Red Purl-Saison with Perle hops, Wormwood, Orange Peel, & Licorice Root
2. Rincon Brewery: Juliet (Romeo & Juliet) Belgian IPA with Falconer's Flight hops, Hibiscus, Vanilla Beans, & Orange Peel
3. Telegraph Brewing: Gingered Julia & Bonny Kate (Two Gentlemen of Verona & Taming of the Shrew) White Ale with Fresh Ginger, Pineapple, and Scotch Bonnets
4. CARP Brewers: Benedick (Much Ado About Nothing) Blonde Robust Porter with cacao nibs and coffee
5. Captain Fatty's: Beatrice (Much Ado About Nothing) Black Witbier with citrus peels, white pepper, chamomile and honeysuckle
6. CARP Brewers: Falstaff (Henry IV & The Merry Wives of Windsor) Imperial Mild Ale
7. CARP Brewers: Mistress Page & Mistress Ford (The Merry Wives of Windsor) Scotch Ale & Scottish Ale produced by parti-gyle technique
8. Island Brewing: Bottom (A Midsummer Night's Dream) Paradise Pale Ale on Cask with Dandelion Blossoms, Wildflower Honey, and Meyer Lemon
9. Figueroa Mountain Brewing Co.: Queen Titania (A Midsummer Night's Dream) Lizard's Mouth Double IPA on Cask with Dragon Fruit, Jasmine, and Cardamom
10. Pure Order Brewing Co.: King Oberon (A Midsummer Night's Dream) Montecito Peak Barleywine aged on French White Oak Bordeaux Barrels
Note: Parti-gyle brewing is where you load a large amount of grain in the mash. A first stronger beer is brewed from the mash and then a second batch of beer is made from the same grain, producing a weaker beer than the first.
San Diego is world renowned for producing amazingly high quality beer that has encouraged new comers to be creative and push beer style limits to new heights.
San Diego’s legacy breweries like Karl Strauss Brewing Company, Stone Brewing Co., Ballast Point, Green Flash Brewing Company and AleSmith Brewing Company have a stellar reputation for brewing consistently great craft beers over nearly a century, collectively.
Did you know that along the I-15 between Rancho Cucamonga and Mission Valley lies one of the largest, if not the largest concentration of craft breweries in the world? So why not have a major brew festival in the heart of this craft brew community?
The I-15 Brew Festival is not just your average brew festival. It is so much more. The event features over 60 breweries, is held at night and will feature everything from concert and laser lighting effects to specialty performers such as fire breathers, stilt walkers, DJ's and more.
The I-15 Brew Festival will take place on Saturday August 1st, at Galway Downs in Temecula, CA. For those of you not familiar with this location, it is a 240 acre equestrian facility and polo field much like the venue at Coachella and it is the perfect location for this event.
Get a $5 discount on tickets with the coupon code "The Beer Goddess", at check out!
This is an artist rendering of the I-15 Brew Festival. Set in a semi-circle you will not miss the action anywhere you are within the event.
VENUE: Galway Downs Equestrian Center & Polo Fields
ADDRESS: 38801 Los Corralitos Rd., Temecula, CA 92592
DATE: Saturday, August 1st, 2015
Get tickets here.
Driven by nature’s unpredictability and culinary expression, experienced brewers are adapting traditional European techniques to bring bursts of intentionally tart and tangy flavors in beers as luminous as an autumn sunset.
In the mid-nineteenth century, back when beer was aged and shipped in wooden barrels, before the advent of refrigeration, nearly all beer was – on some levels - sour.
Practicing patience and an artful curiosity, sours can take up to two to three years to produce. But the wait is worth its weight in golden, deep amber and coppery-orange colored beers.
All hail Pediococcus, Lactobacillus, and Brettanomyces. The remarkable flavors in sour ales can be attributed to these wild yeast strains.
With bright flavors and carbonated mouthfeels of champagne and lemonade, these rising stars of the beer world are perfect for warmer months.
Just a couple hours south of the Coachella Valley, sour specialists, Lost Abbey Brewery, hand bottles every sour beer, eight bottles at a time. Their 2015 Framboise de Amorosa is coming out in July. In northern California, Russian River ages each batch of beer in a specific type of wine barrel (Chardonnay, Pinot Noir, Cabernet Sauvignon). And over in the Great Lakes region, Jolly Pumpkin is the only brewery that ages every beer.
While Lost Abbey, Russian River and Jolly Pumpkin have been wreaking sensory havoc for over 30 years collectively, the following Southern California breweries are helping to lead the sour resurgence, on varying and awesomely quirky levels.
The Bruery: A Chat with Benjamin Weiss
Benjamin is The Bruery’s Marketing Director and the brewery’s second ever employee. The Bruery just celebrated their 7th year in May.
Benjamin became a professional brewer at The Bruery in 2008, just two years after starting to homebrew in Los Angeles. He eventually became the brewer on the infamous Black Tuesday.
EP: What’s your background brewing sours?
BW: I just drank them. Brewing them is pretty much the same as anything, you’re just fermenting slightly differently...most of our sours are aged in a used wine barrel, most of them nowadays, actually, primary fermentation starts in an oak barrel, then we rack into smaller oak barrels.
EP: Do you have any particular favorite wineries you like to get your barrels from?
BW: No, as far as the sour beers, we get the barrels from wineries, but we’re really using a neutral barrel. We clean them out…so as long as they’re newer, solid barrels, we’re happy with them. (pic: Cambria Griffith courtesy The Bruery)
EP: What do you love about sours?
Wow, that’s a good question. I don’t know. I’ve loved sours since I’ve first tried them back in my homebrew meeting about 10 years ago. I don’t know, there’s just something, when you have a good sour, there’s something complex and delicious about it. Like most of our sours are not purely lactic fermentation. They’re not just one note. It’s hard to describe, it’s almost a clean sour taste...also the funkiness that you can get from different strains of Brett that comes with time. Sometimes it takes quite a bit of time…I find them just fascinating.
EP: What do you think of the resurgence, or popularity of sours?
BW: Yeah. It’s crazy. I was just commenting to one of my coworkers that, we were at some festival, that five years ago, every single person that came up to you, you had to explain what a sour beer was…now almost everyone walks up and says, ‘oh you have a sour beer?’. It’s completely the opposite. At least with the beer crowd. It’s still a very, very small segment of beer. But within the craft beer aficionado community, it’s increasingly more popular.
EP: What are some of your favorites from The Bruery and why?
BW: One of my favorites we make is Rueuze, our kind of Gueuze style…it’s gotten a little bit better every year. It has that funky character that I like.
Gueuze is a type of lambic made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is then bottled for a second fermentation.
Rueuze is a blend of their sour blonde ale from several of their oak barrels, some of which have been aging several months, some several years. Notes of apricots, peach, lemon and bright barnyard funk flavors come through – perfect for summer. The Bruery Terreux suggests pairing it with smoked salmon with fresh goat’s cheese. I definately agree with that.
EP: What are some of your upcoming plans?
BW: We’re launching a tasting room for Bruery Terreux [in Anaheim] hopefully at the end of this year, if not early next year. And we’re just going full steam ahead. Coming out soon, we’ve got a Jester King collaboration and a Prairie collaboration at Terreux.
Bruery Terreux is a new-ish brand, loosely translating to “Earthy Bruery” in French. Developed by Patrick Rue of The Bruery, it’s a new space that focuses solely on their farmhouse-style ales fermented with the wild yeasts. (pic: Cambria Griffith courtesy The Bruery)
The Jester King collaboration will be coming out in about two months.
Firestone Walker: A Brewery in Wine Country
The “accidental” story of Barrelworks is a beautifully tasty one. The story of renegade brewers Matt Brynildson,“Sour Jim” and Jeffers Richardson has grown from its humble beginnings in 2005 to over 1,500 barrels, just south of Paso Robles, in Buellton.
Jeffers is the Director of Barrelworks (aka “Barrelmeister”).
EP: What’s your fascination with sours?
JR: I love how it contributes depth and complexity to beer. Acidity ads a whole new dimension of flavor to beer…and plays teasingly with wild yeast and oak, when those components are involved.
EP: How long have you been experimenting with sours?
JR: My palate has been experimenting with acidified beers since 1985, when I lived in Brussels and first tried them. But I didn’t become comfortable with wild beer production until I teamed up with Jim. I'm old school. I was indoctrinated in the ways of clean beer practices. Once we were given our own padded room [facility], and the inmates were allowed to run it, I was more comfortable. Jim, on the other hand has been a certifiable experimenter of sours for some time.
Masterblender, Jim Crooks – aka Sour Jim- started making wild beers in local wine barrels. This innovative and unprecedented barrelhouse is the birth house of several of the wildly coveted beers being poured annually at the Firestone Walker Invitational Beer Festival, held every May.
What does "Sour Jim" love about sours?
My main love for sours stem from our choice to embrace the funk, and more importantly, the continuous learning curve that is brought about by the use of Brettanomyces and acid forming bacteria in our products. Using these agents to produce truly unique beers constantly test the theory of how fermentation, barrel aging, and flavor/aroma of each strain can be so wildly unpredictable and unique.
Their Agrestic (2014) is based on Fireston's original flagship beer, Double Barrel Ale, or DBA, which then underwent a “chrysalis” process involving 87% French and 13% American Oak barrels and a proprietary collection of micro flora. It spends 14 months there. This sour leans towards the punker, tropical and oaky side of things and is brewed with B. lambicus, L. lindneri and L. brevis. The nose and taste bring citrus along with a gorgeous mix of coconut, vanilla and spice.
According to Jeffers, the acidity in a beer should enhance and support other aspects of the beer.
“We want to build layers of complexity.”
Sour Opal is an American Gueuze style with a Titratable Acidity (T.A.) of 6.6 g/L. You’ll notice on the Firestone Walker Barrelworks labels this acidity, which is something that currently, no other brewery divulges. With their home in wine country, Firestone Walker has adapted traditions and techniques from their winery friends.
La Piccola is a new collaborative cross-continental dark Saison that was featured at the Firestone Walker Beer Invitational in May. The collaboration between brewmasters Agostino Arioli of Birrificio Italiano and Matt Brynildson of Firestone Walker resulted in two very similar beers. Agostino brewed his version with Sichuan peppercorns, sourced directly from a spice hunter in Italy.
Bretta Weisse will be in bottles July 25th. Agrestic and Krieky Bones will be available August 22nd. And the wild brewers also have a Hood River Strawberry Saison in the works.
Coachella Valley Brewing: Pucker Up in the Desert
Chris Anderson has been brewing up his sour program in Thousand Palms over the past year.
EP: What sours are on tap now?
On tap now is the Peche, an American wild ale with locally grown white peaches and pediococcus, lactic and multiple Brettanomyces cultures. Tasters are $3 and there’s only one keg left.
Also pick up a bottle of the special Framboys, wild ale brewed with raspberries and boysenberries. It's decedent.
EP: When did you start this, or think about starting to brew sours?
CA: We immediately started getting into that mode when we had the capacity to store that type of a beer. We got a bunch of tanks dedicated just for making sour beers. That was probably about a year ago. That was kind of the inception of the first couple sour bases that we use to make a couple different beers with a batch of different fruits.
EP: How many tanks?
CA: We have three right now. We immediately made a sour base which is your run of the mill wheat beer and used some really old hops, which is typical of sour beers. You want to use old, cheesy, skanky hops, rather than the real aromatic ones. You don’t want that to shine through in the beer. We aged it away, we use a special flora. We have an onsite laboratory here that we can do micro – we built our own culture, that we inoculate all the barrels with, as well as the wort.
And the sour program at CVB is taking off. Anderson even hinted they might be expanding their sour program – outside of their current space – in the near future.
Their new Profligate Society will feature upcoming sours, Cabernet barrel aged Epineux Poire prickly pear wild ale, Cabernet barrel aged Cassis Noir black currant sour ale and Cabernet barrel aged Flame Rouges wild ale. Less than 500 bottles of each beer will be released to Profligate members.
CA: We have the Flame Rouges, brewed with red vine raisons and red flame grape juice. That’s fermenting in the barrel now. We’ll be releasing it late this year, probably Fall…we’ve got a guava one fermenting, too.
EP: What do you love about sours?
"I don’t know, it’s kind of mysterious ya’ know? A little unorthodox. It’s the opposite of everything you’re told as a brewer, even the way the mash is done. The long aging, and you still may not get really high quality results…and it’s all about blending too."
And Anderson has blending experience, having won homebrew medals for his sours, before becoming a commercial brewer. He would sweep these categories in competitions.
Hangar 24 – New Sours are Landing
Hangar’s new sours First Crush and Sanguinello are launching this Saturday.
"First Crush" is a Sour Red Ale aged in red wine barrels with Syrah grape juice, there will be 2,300 bottles. The addition of Syrah grape juice after primary fermentation adds vinous, tannic notes of red wine, ripe fruit and leather.
“Sanguinello” is a sour blonde aged in white wine barrels with blood orange juice. They squeezed the juice of blood oranges into Sauvignon Blanc barrels, which held nine and eighteen month old sour blonde ale. There will be only 1,200 bottles. (Hangar pix: Hanger 24 Brewery)
When venturing into your sour quest, don’t miss out on the much-revered Cantillon Brewery, Drie Fonteinen, Allagash Brewing, Side Project, Sante Adairius Rustic Ales, Cascade Brewing, Almanac Beer Co., The Rare Barrel or Mikkeller.
While sours still make up a relatively small portion of the craft beers that are available, they are becoming more and more prevalent - in small batches.
Sours are brewers way of coloring outside the lines. Get funky and join the wild, wild yeast of the beer world.