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4 Hands Brewing Co. to host 7th annual Lupulin Carnival on May 19th

April 11, 2018 - 4:45pm

(St. Louis, MO) – On Saturday, May 19 the Lupulin Carnival, 4 Hands Brewing Co.’s annual celebration of the hop, will return for its 7th year. Regarded as the “Greatest Beer Festival of All Time,” this year’s event will take place at Union Station, the historic building that once served as the world’s largest and busiest train station, from 12PM-4PM.

Featuring beer from more than 95 breweries across the country, food trucks, carnival acts, games, and a Ferris wheel, the Lupulin Carnival is 4 Hands’ biggest event each year celebrating the release of their Warhammer Imperial IPA. Guests will enjoy acrobats, fortune tellers, fire performers and snake charmers from entertainers throughout the event, as well as scheduled performances, live music, and DJs on the Main Stage. Local food tucks Seoul Taco, Lion’s Choice, Blues Fired Pizza, Farmtruk, Strange Donuts, Ices Plain & Fancy, The Sweet Divine, Garbanzo, and Sugar Fire Smokehouse will all be set up on site serving guests.

Tickets for the carnival are $55 each and can be purchased on the Lupulin Carnival website ( The ticket cost includes a glass for sampling beers as well as access to live music, carnival entertainment, Ferris Wheel and super slide rides. They are also selling $15 tickets for those choosing to be the designated drivers.

The 4 Hands Tasting Room is open seven days a week, Monday through Thursday from 12PM-10PM, Friday and Saturday from 12PM-12AM, and Sunday from 12PM-9PM.

1220 South 8th Street, St. Louis, MO 63104


Heavy Seas Blackbeard’s Breakfast BBA Imperial Coffee Porter returns in 4-packs

April 11, 2018 - 4:27pm

(Baltimore, MD) – The “Uncharted Waters” Series by Heavy Seas Beer will soon welcome the 2018 edition of Blackbeard’s Breakfast , an Imperial Coffee Porter aged in bourbon barrels. This limited release will be available in late April/early May in all states where Heavy Seas beer is distributed. For 2018, all “Uncharted Waters” Series beers will now be available in 4 packs of 12oz bottles, no longer 22oz.

Blackbeard’s Breakfast is a robust porter with a new world twist. Aged in bourbon barrels and brewed with Chesapeake Bay Roasting Company’s Dark Sumatra coffee, this porter is flavorful and complex. Featuring unique English malts, this brew will have strong notes of caramel and a slight nut character. Paired with bourbon notes and the sumptuous Sumatran Coffee, Blackbeard’s Breakfast will please coffee and beer connoisseurs alike.

Here are the product specs:
Style: Imperial Coffee Porter aged in bourbon barrels
ABV: 10%
IBUs: 40
Hops: Target, East Kent Goldings
Malts: UK Pale, UK Amber, Vienna, Light Crystal, Dark Crystal, Chocolate Malt, Black Malt

Ommegang Double Barrel Dubbel aged in bourbon and brandy casks lands in late April

April 11, 2018 - 4:09pm

(COOPERSTOWN, NY) – Brewery Ommegang is pleased to announce the release of a new beer this month: Double Barrel Dubbel, a beautiful blend of traditional Belgian-style dubbel aged in bourbon and brandy casks.

A nod to Ommegang’s first beer, a beloved dubbel called Ommegang Abbey Ale, Double Barrel Dubbel is a glorious new take on the style. This luxurious brew begins with Abbey Ale, which then gracefully ages for six months in a mix of bourbon and brandy casks in the brewery’s cellar. This blend of barrels adds an additional layer of complexity to an already flavorful beer.

“As we’ve expanded our barrel-aging program, we’ve experimented with some of our favorite core beers, trying different barrels, and combinations of barrels, to create something new with beers we already enjoy,” said Phil Leinhart, Ommegang’s brewmaster. “We thought the combination of bourbon and brandy for Abbey Ale was a great one and we’re pleased to share Double Barrel Dubbel with fans.”

Brewed with pils, amber, Munich, and aroma malts and hopped with Syrian Golding and Spalter Select, Double Barrel Dubbel enjoys a similar spicing to Abbey Ale with orange peel, coriander, cumin, star anise, and licorice root. It pours a deep burgundy color with a creamy tan head. Robust aromas of coconut, vanilla, molasses, burnt sugar, and dark stone fruit greet the drinker up front, with more subtle hints of vanilla and bourbon following in their wake. Flavor of caramel, raisin, and plums mix nicely with underlying flavors of oak, bourbon, and subtle hints of dried fruit and vanilla. A wonderfully full mouthfeel pairs with a lingering sweetness on the finish resulting in a decadent drinking experience.

This big, rich beer with an ABV of 9.9% pairs well with bold flavors like beef carbonade over mashed potatoes, robust cheeses like sharp cheddar and bleu cheese, and for dessert, a brandy-soaked fruitcake. Double Barrel Dubbel will be available for a limited time in 12 oz four-packs and on draft beginning in late April.

About Brewery Ommegang

Brewery Ommegang opened in 1997 to brew imaginative craft beers across a variety of styles, with particular emphasis and respect for Belgian brewing traditions. Ommegang brews nine ales year-round, as well as an extensive and innovative range of seasonal and specialty ales. The beers have won a national following by connoisseurs of fine beer and are distributed in 46 states and internationally. Ommegang is located on a 136-acre farmstead in Cooperstown, New York and offers free daily tours and inexpensive tastings as well as a 75-seat café, a well-stocked brewery store, and an annual calendar of public events including a summer concert series and a legendary beer festival, Belgium Comes to Cooperstown. Ommegang is open every day of the year except for Thanksgiving, Christmas Eve, Christmas Day, New Year’s Day, and occasional special event days. For more information, contact, call 1-607-544-1800, or visit Ommegang is a member of the Duvel family of fine beers. Follow Ommegang on Twitter: @BreweryOmmegang,, and Instagram: @BreweryOmmegang

Stormcloud Brewing Company opens new production brewery and begins canning

April 11, 2018 - 3:26pm

(Frankfort, MI) – The beer is flowing at Stormcloud Brewing Company’s new production brewery located on the east side of the city of Frankfort. The 12,759 square-foot facility houses a 20-barrel brewhouse, handcrafted by W.M. Sprinkman Corporation of Waukesha, Wisconsin, with the capacity to brew 4,500 barrels of beer annually. The brewery is also home to a new Craft Canning System, built by Codi Manufacturing, Inc. in Golden, Colorado, with the capacity to fill approximately 40 cans per minute.

In March, Stormcloud began canning its two most popular beers – Rainmaker Ale, a Belgian-style Pale Ale that brought home a bronze medal from Denver’s Great American Beer Festival, and Whiled Away® IPA, a Belgian-style IPA and best seller in Stormcloud’s downtown Frankfort pub.

Six packs of both beers in 12oz cans have been distributed to stores in 11 Michigan counties, including the cities of Traverse City, Manistee and Ludington. As production increases, Stormcloud cans will be distributed north to Petoskey, Cheboygan and Alpena, and south to Muskegon and Grand Rapids.

The increase in beer production capacity at the new brewery has already enabled Stormcloud to expand its keg beer distribution to the greater Grand Rapids area in partnership with West Side Beer Distributing of Grand Rapids. Stormcloud’s current distribution footprint includes 32 counties in Michigan’s lower peninsula.

“I’m proud of our efforts to make great beer that people want to drink,” says co-owner and head brewer Brian Confer. “We’re very excited about the increased capacity at the new facility, both in terms of brewing volume and lab space to continue our push for the best quality beer we can make.”

Designed by Byce & Associates, Inc. of Kalamazoo, the production brewery houses brewing, fermentation, packaging, cold storage, and all shipping and receiving processes. The facility is also home to a brewing laboratory, office space, and public tasting room with merchandise space. The tasting room is scheduled to open to the public Friday, May 25 and will feature an outdoor beer garden similar to Stormcloud’s downtown location.

“We wanted the design of the tasting room and outdoor area to connect visually with our existing pub and restaurant,” says co-owner Rick Schmitt. “So even though we’re across town from the pub, both new guests and long-time customers will feel the connection to Stormcloud’s downtown roots.”

Energy efficiency was also top-of-mind when designing the new brewery, and a number of environmentally friendly systems were put into place at the production facility, including:

6.2 kW Solar System with 10 two-panel ground mounted arrays that automatically orient to the sun’s location in the sky. Installed by Traverse Solar of Traverse City.

Large sections of vertical glass curtain walls and strategically placed skylights in the production area to maximize daylighting.

All interior lighting is controlled by occupancy sensors and shuts off automatically when vacant.

All exterior lighting is controlled by photocell and timeclock. Exterior lighting shuts off at dawn.

All light fixtures are LED, using less than half of the lighting energy (watts per square foot) allowed by the latest energy code.

Office furnace is 95% efficient (minimum requirement is 80% efficient).

Office condensing unit is 15 SEER (minimum requirement is 13 SEER).

Production area gas heaters are 90% plus efficient (minimum requirement is 80%).

Two electric car charging stations (Tesla and generic). Available summer 2018.

Public tours of Stormcloud’s new production facility will begin this summer. The brewery and tasting room is located at 366 Parkview Lane in Frankfort, Michigan.

About Stormcloud Brewing Company

Stormcloud Brewing Company opened in June 2013 just two blocks from Lake Michigan in the coastal city of Frankfort, located in northwest lower Michigan. A small brewery specializing in Belgian-style brewing, Stormcloud offers 16 taps in addition to a full menu of flatbread pizzas, small plate appetizers, soups and salads, sandwiches, and specialty popcorn. In August 2016, Stormcloud was named the Best New Brewery in Michigan by MLive Media Group. In June 2017, Stormcloud was named Best Local Brew Pub or Tap Room by the readers of Traverse Magazine. Stormcloud Brewing Company is a proud member of the Michigan Brewers Guild and Lakeshore Brewers Guild . Visit Stormcloud online at

Rogue Ales Kulture Clash marries kombucha and beer

April 11, 2018 - 3:00pm

(Newport, OR) — This week, Kulture Clash, a collision of kombucha and beer from Rogue Ales and Brew Dr. Kombucha, hits shelves nationwide. The Oregon fermenters worked patiently to brew the perfect complement—both the kombucha and beer were brewed specifically to meld together beautifully.

Opening with bursts of bright citrus on the nose, both kombucha and beer flavors are represented in Kulture Clash: spice notes from the imperial blonde ale transform into notes of black tea from the kombucha.

“Kulture Clash is perfect for drinking in spring—the flavors pleasantly collide, oscillating from beer-forward to kombucha-forward and back again,” says Rogue Brewmaster John Maier. “It’s a great tasting beer, easy to pair with food and ideal for sharing.”

The painted 750ml bottles of Kulture Clash feature Otis, Brew Dr.’s unofficial sloth mascot. Longtime Brew Dr. fans may recognize him, as he’s been hiding behind the label of every kombucha bottle from the beginning.

“When we opened our first tea shop in Portland, Ore., we had a friend paint an animal tea party scene to display by the front door of the teahouse,” says Townshend’s founder and CEO Matt Thomas. “One of those animals was a contented-looking sloth, slowly stirring his cup of chai with his pinky claw. He captured the ideal embodiment of what tea (and Townshend’s) is about: taking your time and enjoying each moment. When we started Brew Dr. Kombucha, we snuck Otis Sisgood (a play on, oh this is good) on the label of every bottle, but this is the first time he’s been anywhere major. We’re excited that he’s getting a chance to be front and center and share his story.”

Kulture Clash is available in limited quantities nationally in 750ml bottles from April-June.

About Rogue Ales & Spirits
Rogue Ales & Spirits is an agri-fermenter founded in Oregon in 1988 as one of America’s first microbreweries. Rogue has won more than 1,900 awards for taste, quality and packaging, and is available in all 50 states as well as 54 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops, barley, rye, wheat, honey, jalapeños and pumpkins one acre at a time by growing its own.

About Townshend’s Brew Dr. Kombucha
Townshend’s Tea Company was started by Matt Thomas in 2006 with the idea of serving great teas in a casual teahouse setting. Over the years, the effort of presenting the wide world of tea to their guests has expanded the Townshend’s collection to over 120 tea offerings, including classic teas, rare varieties, chai latte recipes made from scratch, Taiwanese bubble tea, and an herbal apothecary line. The company now operates nine teahouses in Oregon, Montana and Utah.

In 2008, the company began making Kombucha in the kitchens of their then two teahouses, giving it the name Brew Dr. Kombucha. It was only natural for them to choose some of the same great tea blends they had developed for service at their popular teahouses and ferment those into Kombucha. It turns out that approach is unique, as the majority of commercially available Kombucha is flavored with juice at the time of bottling. Brew Dr. Kombucha’s flavor profiles come from attention to the quality and formulation of the organic tea and botanicals used, creating a difference you can taste.

Today, Brew Dr.’s organic 100% raw kombucha can be found in all 50 states and across Canada.

New Holland Dragon’s Milk Reserve Cherry Chocolate arrives starting this weekend

April 11, 2018 - 2:29pm

The brewery adds another take on the flagship bourbon barrel stout to their repertoire

(Holland, MI) – New Holland Brewing will release a new addition to their Dragon’s Milk Reserve program in April. This time, brewers tried a classic flavor pairing on Dragon’s Milk’s bourbon barrel stout canvas: Cherry Chocolate.

The beer will be available in New Holland pubs starting April 13. It will hit store shelves and across their bar and restaurant distribution footprint on April 16. Consumers can look forward to a rich stout that balances creamy chocolate flavors with a delightful cherry tartness.

“Chocolate is a flavor that is already present in Dragon’s Milk when it comes out of the barrel, but we’re able to play that up and really bring out the wonderful chocolate smoothness. Obviously, that just couples extremely well with the cherry flavor,” said New Holland Vice President of Sales Joel Petersen. “That combination plays nicely against the backbone of this beer.”

For most breweries, a bourbon barrel stout clocking in at 11 percent ABV is a limited release. New Holland Brewing works hard to make Dragon’s Milk available year round. The Reserve series is a chance for brewers and consumers alike to see the favorite beer in a new light.

“I think Dragon’s Milk speaks for itself. It’s a strong beer that our customers love on its own,” said Petersen. “The Dragon’s Milk Reserve program gives us the platform to build on that strong base and create a variety of exciting new flavor experiences.”

“The Reserve series allows our brewers to express their creativity,” said New Holland Brewing President Brett VanderKamp. “We continue to be amazed at the ways Dragon’s Milk can play with different flavors.”

New Holland Brewing welcomes those interested in learning more about Dragon’s Milk or the process to attend a tour where Dragon’s Milk is being brewed and cellared.

Tag Us: @newhollandbrew

Hashtags We’re Using: #dragonslivehere #livenewholland #dragonsmilk

About New Holland Brewing Company

New Holland Brewing Company’s deep roots in the craft industry go back to 1997. Our role as an integral member of the artisan approach is something we take seriously, yet engage lightheartedly. We believe the art of craft lives in fostering rich experiences for our customers, through creating authentic beer, spirits and food while providing great service. Recognized for our creativity and artistry, our mission to improve the lives of craft consumers everywhere is seen in our diverse, balanced collection of beer and spirits.

Reuben’s Brews to consolidate production in Seattle’s Ballard neighborhood

April 11, 2018 - 11:48am

(Seattle, WA) – Over the past few years, Reuben’s Brews has been operating from a few separate locations in Seattle’s Ballard neighborhood. As we grew we needed space – but unfortunately nothing was ever available within the same building! This led us to have multiple leases all within walking distance, but which made day-to-day operations between them very difficult. It is extremely important to us to stay in our local neighborhood (where my family and I actually live as well) and there was never one facility or building available that could house our production brewing operations under one roof. But now we are so excited to announce that we will be bringing most of our production together at 800 NW 46^th St. The building is not only less than half a mile away from our taproom and brewery (which will remain in its current location), but it is also walking distance from our home.

We are carefully renovating this historic building and it will be up and running toward the end of this year. The building is getting a big overhaul – new roof, new siding, new insulation and heating systems – but the character of its 70 year-old barrel roof will now be exposed for us all to enjoy! Here, our team’s lives will be made easier, and they will be able to focus on brewing different beers and increasing diversity of offerings for our customers rather than traveling between buildings! Part of this includes the expansion of our oak-aged sour beer program, the first of which beers will make an appearance this summer after aging for well over a year.

Don’t worry, the taproom that everyone knows and loves at 5010 14th Avenue will stay the same! Nothing will change there – apart from now we’ll be able to brew an even more diverse range of beers! You’ll still see my co-founder and wife, Grace Robbings, working in the taproom, as well as managing our charitable giving programs. As for me, I’m excited to brew more myself as we’ll have three brewhouses – a 5BBL, 15BBL, and 30BBL. I’ll also get a real office in our new building and won’t have to take conference calls and write emails like this one from our merchandise storage closet.

Adam Robbings
Co-Founder and Brewmaster
Reuben’s Brews LLC . 5010 14th Ave NW . Seattle, WA 98107 . USA

Summit Skip Rock White Ale debuts April 19, goes solo year-round starting June 1

April 11, 2018 - 11:20am

Now Available: Summit Skip Rock.
No Garnish, No Gimmicks
Brewery’s New Year-Round White Ale Features Citrus Peel and Spices

(St. Paul, MN) – Ever notice some beers are served with a wedge of lemon or orange perched atop the glass? Or what about a chunk of lime squeezed into the bottle? Some folks like their beer with a garnish, and that’s OK. Here at Summit Brewing Co., though, we’d rather skip it. Call us picky.

That said, we do enjoy a little fruit refreshment from time to time. Case in point: Summit Skip Rock, a new White Ale joining our year-round lineup of traditional, gimmick-free beers. Brewed with tangerine peel from California and New Mexico, the beer’s fruit profile gets a boost of orange and floral notes from fresh-ground coriander. In the end, these ingredients offer the best of both worlds: Balanced flavors and aromas of zesty citrus and spice, and zero sour citrus pulp.

Brewed with oats and malted and flaked wheat for a soft, full body, Summit Skip Rock pours pale straw in color with a pillowy white head. Slightly sweet and just a little tart beneath the surface, it offers notes of cereal and biscuit, plus a touch of clove and a crisp, refreshing finish.

“Wit Biers like this traditionally feature coriander and curaçao orange peel,” says Summit Brewer Tom Mondor, “but we’ve used tangerine peel instead of bitter orange to help enhance the ‘oranginess’ of the beer. We’ve also used Hopsteiner’s newer Lemondrop hop varietal, which provides a pronounced lemon-citrus note along with hints of green tea and melon.”

Get your first taste of Summit Skip Rock — sans garnish, of course — at the Summit Beer Hall Thursday, April 19, 2018. Special guests Friends of the Boundary Waters Wilderness will be on hand from 6–9 p.m. to help us host Boundary Waters Bingo, an event featuring free prizes and merchandise from Summit and the Friends of the BWCAW. During the event, we’ll be donating $1 from every pint sold to Friends of the BWCAW.

In the weeks following, find Summit Skip Rock in the Summit Boundary Waters Box variety pack alongside Summit Hefeweizen, Summit Golden Fruited, and Summit Lazy Sipper.

Beginning June 1, Summit Skip Rock will be available year-round and on its own in 6-packs and 12-packs of 12-oz. cans. So, be patient! It’s gonna be great.

For more information about this and other beer releases, visit

Summit Skip Rock
ABV: 4.5%
IBU: 18
Color: Hazy Straw (4.5 L)
Malts: Pale Malt, Malted White Wheat, Flaked Wheat, Munich, Rolled Oats
Hops: Lemondrop, Mt. Hood
Kettle Additions: Tangerine peel, Fresh-ground coriander
Yeast: Ale
Serving Tips: Serve at 38–44º F in a tulip. A big one, like, the size of a boot. Which is not the traditional way to drink a Witbier, but you’ll like it anyway.
Suggested Pairings: Pizza, for starters. Lobster rolls or fish tacos, too, or creamy cheeses on rye crackers. Fresh salads. And, uh, more pizza.

Summit Brewing Company
Founded in Saint Paul, Minnesota, in 1986, Summit Brewing Company has remained close to its roots, refreshing thirsty folks throughout the Upper Midwest and Great Lakes regions. Currently available in five states, Summit now produces seven year-round premium craft beers, seven occasionals, four seasonal brews, and the limited-release Union Series. Since our inception, we’ve been a consistent pioneer in the craft beer movement. For everything Summit Brewing, visit

Neuse River Brewing Co., Petey Pablo brew up Petey’s Pale Ale (PPA) for North Carolina

April 10, 2018 - 5:15pm

(Raleigh, NC) — Petey Pablo, North Carolina’s own multi-platinum, Grammy nominated artist has partnered with Neuse River Brewing Company (NRBC) to launch Petey’s Pale Ale (PPA). PPA is a light, refreshing American Pale Ale brewed with Guava fruit that hits just the right note for North Carolina’s beer fans. With an alcohol content of 5.8%, it’s the ideal beverage for spring flings, summer barbeques, fall tailgates and winter days dreaming of the sun. The beer will be available the first week in May, in the can at the NRBC Taproom and at bottle shops throughout North Carolina.

“Growing up in NC, I used to listen to Raise Up with my friends and took my shirt off and raised it over my head like a helicopter just like thousands of other kids across the state and country,” said NRBC owner Ryan Kolarov. “It is an iconic part of NC and I wanted to find a way to celebrate that song and the man. Being able to partner with Petey to bring Petey’s Pale Ale to market is the perfect blend of hip hop and artisanal beer and we’re sure our fans and his will enjoy it immensely.”

To help kick off Triangle Craft Beer Week and its inaugural event, Wild Card Brew Off, NRBC is hosting a party on Saturday May 5, at the brewery (518 Pershing Road, Raleigh). The party will be held from 2-6pm ET and include live music, food trucks and plenty of PPA for people to try.

NRBC is a craft brewery located in Raleigh, North Carolina. Situated between North Raleigh and downtown, NRBC is nestled just outside of Five Points. The brewery focuses on Belgian ales and IPAs but also experiments with contemporary and experimental styles, offering a wide selection and something for everyone. By doing so, the NRBC opens itself up to relationships with people like Petey, co-working spaces like The Frontier and non-profit organizations such as Sound Rivers. These relationships help bring awareness to things experienced in daily life like compassion for others (utilizing Petey’s tagline “Hate is Ugly on Everyone” on the PPA can), water quality (5% of sales of the brewery’s Riverkeeper’s Wit is donated to Sound Rivers Org) and the importance of honeybees through their collaboration with Worker Bee Wit, The Frontier and Bee Downtown.

Pablo is currently on a nationwide summer tour with Chingy and the Ying Yang Twins and is set to release a mixtape of new music through Cleopatra Records this summer. He recently launched an online store for fans that includes a full range of Silver Back Life branded products, including the “Hate is Ugly on Everyone” t-shirt. $1 of each of this specific t-shirt sold will be donated to groups that foster tolerance, inclusion and anti-bullying programs.

You Are Here: Fullsteam, North Carolina Museum of Art partner on four hazy New England–style IPAs

April 10, 2018 - 5:07pm

North Carolina Museum of Art Partners with Fullsteam Brewery to Release You Are Here Exhibition-Inspired Beers

The four New England–style IPAs debut during North Carolina Beer Month to celebrate the special immersive exhibition

(Raleigh, NC) — The North Carolina Museum of Art and Durham’s Fullsteam Brewery have partnered to release four hazy New England–style IPAs in honor of the NCMA’s You Are Here: Light, Color, and Sound Experiences, on view through July 22, 2018. The brewery plans to release the limited-edition beers every few weeks throughout the spring, with cans featuring exclusive images of art in the exhibition by Jim Campbell, Durham’s Heather Gordon, OMAi, and Soo Sunny Park. The beers will be sold at Fullsteam, at Iris restaurant, and at select Museum events in four-packs and on draft.

“As a long-time resident of the Triangle, I’m continually amazed at just how much the North Carolina Museum of Art values and emphasizes community in its programming. The upcoming You Are Here exhibition takes community, social, and sensory connections to a whole new level,” said Sean Lilly Wilson, Fullsteam’s chief executive optimist. “So we collaborated with the Museum and four artists, incorporating our own sensory element: explosively aromatic hops in a hazy India Pale Ale. Our sincere hope is that the labels and the beer do enough justice to the beautiful art pieces, so that North Carolinians will come out in droves to experience You Are Here.”

New England–style India Pale Ales are a popular current beer style, marked by their hazy appearance and juicy flavor. The first beer in the series wasreleased in the Fullsteam tavern on March 29 with a can label featuring Eroding Wave by Jim Campbell, followed April 5 by Heather Gordon’s ECHO, part of the series The Algorithms for Intimacy from 2017. The other beers will roll out in April (North Carolina Beer Month) and May with Austrian artist collective OMAi’s Tagtool light graffiti projections and Soo Sunny Park’s Photo-Kinetic Grid, a site-specific installation for You Are Here.

“I never thought I’d see my work on a beer can! I do so much love the idea a special brew just for You Are Here,” Gordon said. “When artists and businesses collaborate, we have the opportunity to bring more art into life, and more life into art.”

In addition to the Fullsteam tavern, the beers will be sold at the Museum’s Night Bright community festivals hosted with OMAi May 17–25. The nightly festivals feature projections created by OMAi as well as works that visitors can create by drawing on mobile tablets connected to a projector. The community events also include performances by local artists, musicians, and dancers; and a selection of food trucks. Themes include Underwater Love on May 17; Magical Forest on May 18; Space Is the Place on May 24; and The Incredible Machine on May 25. Tickets go on sale Tuesday, April 17.

“This collaboration with Fullsteam is a great example of the NCMA’s commitment to fostering community partnerships between artists and creators,” says Marjorie Hodges, director of external relations and special projects. “We’re creating opportunities for artists’ work to reach a broader audience.”

Tickets for You Are Here are available at or through the Museum Box Office, (919) 715-5923. More information about the exhibition can be found at

About the North Carolina Museum of Art: The North Carolina Museum of Art’s permanent collection spans more than 5,000 years, from ancient Egypt to the present, making the institution one of the premier art museums in the South. The Museum’s collection provides educational, aesthetic, intellectual, and cultural experiences for the citizens of North Carolina and beyond. The 164-acre Museum Park showcases the connection between art and nature through site-specific works of environmental art. The Museum offers changing national touring exhibitions, classes, lectures, family activities, films, and concerts.

The Museum opened West Building, home to the permanent collection, in 2010. The North Carolina Museum of Art, Lawrence J. Wheeler, director, is located at 2110 Blue Ridge Road in Raleigh. It is the art museum of the State of North Carolina, Roy Cooper, governor, and an agency of the Department of Natural and Cultural Resources, Susi Hamilton, secretary.

Fuji to Hood: Portland/Japanese Beer Festival to feature 11 international beer collaborations

April 10, 2018 - 4:57pm

(Portland, OR) – On Sat. April 21st the Fuji to Hood beer festival will debut ten beers and one cider brewed in a cross continental collaboration between Japanese and Portland brewers/cidermakers. Each of these beers/cider were a collaboration between a Portland and Japanese maker and feature atleast one unique Japanese ingredient, all of which will be on tap at the festival with each Japanese brewer in attendance. Today organizers are excited to announce the beer list for the first time with descriptions below.

Fuji to Hood has teamed-up for the food portion of the event with local Japanese culinary masters Marukin Ramen and Bamboo Sushi to offer small plates for festival attendees. Each will offer their own menu for an additional price.

Fest goers may enjoy traditional Japanese Taiko drumming at 2 and 3pm with 15 minute sets by Portland Taiko.

Oregon’s own SakéOne will showcase locally made Sake’s at no cost to festival goers and is a proud sponsor of the Fuji to Hood festival.

Tickets are $25 and include a limited edition branded Fuji to Hood glass and 12 drink tickets good for 4oz pours of the beers. Organizers recommend pre-purchasing a ticket at this event may sell out early.

About Fuji to Hood a Japan/Portland Collaboration Beer Festival:

Fuji to Hood will be held Saturday, April 21st, 2018 from Noon to 4pm at the The Bindery Annex and Culmination Brewing. More info and tickets at The Fuji to Hood festival is brought to you by Culmination Brewing, Mecca Grade Malt, Travel Portland, Oregon Hop Commission, Oregon Fruit Products, SakeOne and JASO (Japan-America Society of Oregon).

Collaboration Beers:

Breakside Brewery/Far Yeast Brewing: Sweet Osmanthus Saison

Classic saison with a kiss of Citra hops and liberal use of kinmokusei or sweet osmanthus, a flower often used in white tea blends. 5.9% ABV 25 IBU

Burnside Brewing Co./Yokosuka Brewing: “Who’s Umami?” (savory London Porter)

In the true umami tradition a broth with 25#s of Japanese shitake powder was blended at a controlled temp of 80 degrees and held for 9 hours before being infused with the mash the following morning. Approx 25#s of additional powder was added to the end of the boil to create a delicate savory flavor to complement the layers of malt complexity. Subtle additions of noble hops round out this “appealing to the senses” ale. (ABU, 5.8%–IBU, 21)

Cascade Brewing/Y.Market Brewing: Shiso Sour Red Basil Ale

A blend of sour wheat and triple ales aged in oak wine barrels for up to two years with fermented red shiso leaves and fresh red basil. 7.5% abv and 9 or less IBU’s.

Culmination Brewing/Ise Kadoya Brewing: Oishi Nashi

Oishi Nashi means Beautiful Pear in Japanese. The beer is an East Asian Pear Grisette using a proprietary yeast strain from Ise Kadoya brewery in Japan. The yeast was originally isolated from the sap of a tree in a Shinto shrine garden in Kadoya, Japan. This Grisette-style ale was also brewed with Asian Pear juice. 4.8%

Ecliptic Brewing/Heiwa Shuzou: Shi Shi Saison

Named after the constellation Leo the Lion, Shi Shi Saison was brewed with Sansho Japanese Green Peppercorns and Yuzu peel imparting flavors of citrus that perfectly complement the Belgian yeast character. ABV 6.8 IBU 20

Ex Novo Brewing/Rise & Win: Going Postal Citrus Sour

A hoppy sour with Japanese Yoko citrus, Indigo leaves, and Citra, Amarillo, and Simcoe hops. ABV: 5.4% IBU: 46

Gigantic Brewing/Harvest Moon Brewing: Oni Kawaii

Kettle soured beer with black rice and marionberries. This beer is pink from the colors of black rice and purple berries. (We made it pink with black rice!). 4.2% abv. Oni Kawaii!!!!

Hopworks Urban Brewery/Nihonbashi Brewing: Hinoki Lager

a sake inspired rice lager brewed with the lees of the sake making process called Sake Kasu. After 3 weeks of lagering the beer was then conditioned on Japanese Cypress Chips to give it the aroma of traditional masu drinking boxes. 5% abv.

Reverend Nat’s Hard Cider/Son of the Smith Hard Cider: Yaoyorozu, aka 8 Million

This cider started as wild yeast harvested from multiple orchards in Nagano, Japan, by orchardists and cidermakers Son of the Smith, shipped live and active to Reverend Nat’s in Portland. In Portland Nat’s inoculated a blend of Japanese-origin apple varieties such as Fuji, Akane, Mutsu, Tsugaru and Sansa, grown in Parkdale Oregon. Individual orchard-specific wild fermentations were blended together and finished with apple blossom honey harvested in Nagano. ABV 6.8%

Upright Brewing/Kyoto Brewing: Pacific Herbs

4.4% abv, saison made with rice, sansho pepper, mikan peel, and shiso leaf.

Widmer Brothers Brewing/Spring Valley Brewing: Sudachi Ace Japanese-style Gose

A Japanese style Gose inoculated with Lactobacillus and brewed with Japanese citrus fruits Sudachi and kabuso. The kabosu is produced in most areas of Ōita Prefectureand has a distinct bitter orange or lemon quality. The sudachi is grown in the Tokishima prefecture and has a distinct woody and herbal quality. These unique citrus were combined to provide a distinct, yet holistic Japanese citrus tasting experience. Kampai! 3.2% abv

Bamboo Sushi Menu:

Dish 1: Oregon Coast Albacore Crudo featuring ginger Lao Gan Ma chimichurri, Oregon Olive Mill Arbequina and shiso

Dish 2: Mary’s Fire Chicken featuring Tamanashiki rice, Gouda Mornay, crispy leeks and cilantro

Marukin Ramen Menu:

Ramen (Japanese noodle soup)

Gyoza (Japanese dumpling)

Kasu-zuke (sake-marinated pickled vegetables)

Gyuuniku no musoni (stir fried beef)

Tatsuta age (fried chicken)

Tako yaki (octopus fritters)


Yaki tori (chicken skewers)

Menchi croquette (fried meat & potato)

Down The Road Heartbreak Hill Cream Ale to be released on (Boston) Marathon Monday

April 10, 2018 - 4:13pm

(Everett, MA) – Marathon Monday: It’s a time-honored tradition in Boston, loved by hardcore runners and beer-slamming porch-rockers alike. Whether you’re racing to medal, keeping your own pace or hanging on the sidelines with the rest of the peanut gallery, the Marathon is one of Boston’s biggest events, and this year, Down The Road Beer Co. is brewing up something special that all parties can enjoy – Heartbreak Hill Cream Ale.

Named for Newton’s notorious half-mile incline at the the 20-mile mark of the race, Heartbreak Hill Cream Ale is one of the most unique beers Down The Road has ever crafted. Taking a page out of the playbook of Australian researchers from Griffith University in Southeast Queensland, this brew can hydrate 33% more than the average light beer. While no one is advising runners (or anyone, for that matter) to stay hydrated with this beer, we all know that some athletes will celebrate with a drink or two after crossing the finish line, and this is a much better option than many alcoholic alternatives.

The trick behind the hydrating potential of this refreshing brew is two-fold: low alcohol and electrolytes. Heartbreak Hill Cream Ale is only 3.4% ABV, approximately half as potent as your average IPA and a full percent under DTR’s lowest ABV options. In keeping with the spirit of innovation at Down The Road, Heartbreak Hill Cream Ale is supplemented with an electrolyte package including potassium, magnesium, chloride and sodium, all of which are depleted by vigorous exercise, like running 26.2 miles.

As for the flavor, this is a cream ale, which is a bit of a misnomer since there’s no lactose in it. Instead, cream (of the crop) ale is a delightfully crisp ale brewed with corn, and a staple of the American brewing tradition. Donovan Bailey, head brewer at DTR, included a splash of fresh lime juice and a dash of Magnum hops to further accentuate the crisp, refreshing qualities of this unique beer. Between the lime, hops, corn, salty electrolytes and low ABV, Heartbreak Hill Cream Ale will be a light, zesty crusher – perfect for Marathon Monday.

Heartbreak Hill Cream Ale is a limited release that will not be available to the general public outside of Down The Road’s Everett taproom. However, guests of the American Red Cross who are invited to watch the races from the Webster Bank on Tremont Street will have an opportunity to try the beer on Marathon Monday.

Einstök Ölgerð lands in Nevada with Johnson Brothers of Nevada

April 10, 2018 - 3:50pm

(Akureyri, ICELAND) – Einstök Ölgerð, Iceland’s #1 craft beer, announced this week its partnership with Johnson Brothers of Nevada to start selling its award-winning Icelandic craft beers in Clark County, Nevada, expanding its distribution in the United States to 16 states. Along with the US and its home country Iceland, Einstök is now available in 23 countries, including the United Kingdom, Europe, the Nordics, China and Korea.

“We’ve long thought our award-winning, deliciously refreshing craft beers brewed with pure Icelandic glacier water would be perfect in the Las Vegas desert,” said David Altshuler, Einstök Founder and Chief Executive Officer, “and with our new partnership with Johnson Brothers of Nevada we are making sure all of our fans have access to their favorite Einstök style.”

Expansion into the Las Vegas market continues a strategic approach that has seen Einstök sales defy conventional industry metrics since its first production in 2011.

“From day one, we set out to brew high-quality ales and create a global brand that would resonate with craft beer drinkers worldwide. The addition of these great beer states continues our methodical, strategic path to growth.”

Since it was first produced in 2011, Einstök has gained industry and consumer recognition year over year. Most recently, Einstök’s Icelandic White Ale was awarded a unanimous, Double Gold Medal at the New York International Beer Competition. This award adds to the overall recognition from several prestigious global competitions, including the Meiningers International Craft Beer Award in Germany, London’s International Beer Challenge, the Los Angeles International Beer Competition, and the San Diego International Beer Competition.

To learn more about Einstök and to access the Ale Locator, visit

About Einstök Beer Company
Located just 60 miles south of the Arctic Circle in the fishing port of Akureyri, Iceland, the Einstök Brewery taps the purest water on Earth to create its craft ales & lagers. At present, Einstök brews Icelandic White Ale, Icelandic Arctic Pale Ale, Icelandic Toasted Porter, Icelandic Wee Heavy and three seasonal brews: Icelandic Arctic Berry Ale, Icelandic Doppelbock and Icelandic Winter Ale. Visit the Ale Locator at and follow Einstök on Instagram (@einstok), Twitter (@einstokbeer), and Facebook at Drink. Conquer. Repeat.

Upland changes reservation process for spring sours release; PawPaw collab set to return

April 10, 2018 - 3:33pm

(Bloomington, IN) — Upland Brewing Company announces their spring sours release and new process for reserving bottles. Their second quarter release includes the highly sought after Pawpaw, a collaboration beer with Freigeist Brewery, Cavendish, and Boysenberry. The public can begin reserving bottles April 16 – April 22 and pick them up April 25 – May 9.

“This is an exciting lineup. We’re providing more avenues to reserve bottles of these limited releases to make them more available to everyone, and to guarantee reservations in advance. Reserve online or in person at one of our pubs or tasting rooms – we’ve got you covered,” said Adam Howe, Director of Retail Development

Pawpaw is one of Upland’s most popular and highly reviewed sours, receiving a 95 rating from Beer Connoisseur. The pawpaw fruit, sometimes referred to as the “Indiana Banana” grows indigenously around the Midwest, and Upland sources from a grower and breeder around the Terre Haute, IN area. Upland takes their 6-8 month blonde sour base and ages on pawpaw fruit for an additional 3 months. Aromas of banana and mango are accompanied by tart and floral notes. Flavor is slightly sweet with tangy banana and tropical fruits that envelope the palate.

Upland’s Sour Program is working on several collaboration brews for 2018 and this release includes Cavendish, a collab with Freigeist. When the German brewery visited last year and talks of working on a beer together began, they wanted to blend the fruits of Upland with the smoked malts Freigeist uses, so they landed on a fruited, smoked beer. Cavendish is a blend of Upland’s Darken and Hefeweizen—both aged in wine barrels. Then it’s re-fermented on 400 pounds of bananas that were smoked on plum wood at Sugar Creek Malt Co. out of Lebanon, IN. The beer is approachably tart, with flavors of spice and fruit melding with light hints of banana and smoke.

In 2017, Upland released a small-batch experimental brew on draught only that was well received across markets, so this year they scaled up the recipe and added it to the spring release. Boysenberry’s malt bill includes 30% Unmalted Wheat, which undergoes starch conversion by boiling during a “turbid mash.” Aged German Spalt hops are used during the kettle boil and the beer is aged for 6-8 months in oak barrels, developing a tart, refreshing sour. Select barrels are transferred and aged for an additional month on boysenberries.

Upland’s Secret Barrel Society members will begin reserving bottles in early April and the public will have access to reserve a limited quantity online beginning April 16 – April 22. Previously, Upland has used a lottery system, but this release is first come, first served for bottle reservations. Each sour comes in 750 ml bottles. More information available at [].

About Upland Brewing Co.

Located in Bloomington, Indiana, Upland Brewing Co. has an intriguing brewing story that dates back to 1998. Our mission is to brew remarkable beers in remarkable ways, staying true to the artisan, progressive spirit found in our part of the Midwest. Upland is currently the third largest brewery in Indiana and brews more than 50 different styles of beer annually.

Experience Upland Sour Ales []

Anchor San Franpsycho Juicy IPA debuts in partnership with San Franpsycho lifestyle brand

April 10, 2018 - 12:55pm

(San Francisco, CA) – Anchor Brewing Company announces the debut of San Franpsycho® IPA, a Juicy IPA created with long-time collaborators San Franpsycho®, a community-based clothing and lifestyle brand. A delicious, balanced and easy-drinking beer that finishes with floral hops and big, juicy notes of peaches and apricots, San Franpsycho IPA is the perfect, sessionable summertime brew. This IPA celebrates the city and culture of San Francisco but will be available nationwide—bringing the unique ethos of the City by the Bay to beer lovers from coast to coast.

San Franpsycho IPA (6.3% ABV) is an IPA with stone fruit-forward hoppiness and a slightly sweet finish. To craft this inventive IPA, Anchor experimented with different recipes and, along with San Franpsycho, invited the public to taste various batches and vote on their favorite at Anchor’s pilot brewery & bar in Potrero Hill, Public Taps. “We knew we wanted to make a uniquely San Francisco beer, so it was fitting that locals made the final decision,” said Brewmaster Scott Ungermann. “The IPA with stone fruit really resonated with voters, so we went with it. Combined with artwork from San Franpsycho, the result is a beer with quintessentially Outer Sunset vibes. It is a beer for everyone, but it’s inspired by that unique beach community where San Franpsycho was born.”

“Anchor shares a lot of the same values as San Franpsycho in the way that they create and craft,” said San Franpsycho Owner and CEO Christian Routzen. “We support common communities and, of course, we’re both established in this fine city and that means everything to us.”

Brewed with 2-row pale, red wheat and acidulated malt, San Franpsycho IPA pours a hazy golden straw color with a white fluffy head. The mouthfeel is creamy and smooth yet mildly effervescent with a hint of back-end tartness. San Franpsycho IPA is fermented with a mixed culture of yeast to create a unique and fruity estery nose, unlike any other IPA from Anchor. Anchor brewers add peach and apricot fruit puree during the secondary fermentation, giving the beer a pleasant hint of sweetness and abundantly fruity aromas of peach, apricot, and pineapple with a bit of funky dank. The slightly sweet taste, with a mild Belgian complexity from the yeast and a finish of fruity hops, makes San Franpsycho IPA the perfect pairing for ceviche, avocado toast and peach cobbler.

Building on Anchor’s portfolio, San Franpsycho IPA ties into the brewery’s past and future. The Anchor story has always been one of innovation. Anchor Steam® Beer started as a quirky idea to utilize San Francisco’s foggy climate to cool beer on rooftops. Anchor brewers continue to embody that pioneering spirit today with this new release. “This is the future for Anchor—to innovate in our special releases,” said Ungermann. “Since the opening of Public Taps, Anchor brewers have had the freedom to experiment on a small batch basis. We’re brewing new beers all the time, and we have the feedback from the community. That has let us explore, collaborate and create in new ways.”

The name San Franpsycho IPA speaks to San Francisco, but specifically to Ocean Beach and the Outer Sunset neighborhood. The label design is a classic view from the Noriega hilltop looking down to the Outer Sunset and Ocean Beach, where San Franpsycho was born.

“San Francisco is a special little city on the edge of the universe,” said Ungermann, “and at the same time, what happens here is amplified by the tech industry that reverberates around the world. This city is a launching point for so many things, and a place where people come to seek their own way. San Franpsycho IPA is a celebration of that pioneering spirit for everyone to enjoy.”

Anchor and San Franpsycho will host an official San Franpsycho IPA Release Party on Friday, April 13th at Neck of the Woods in San Francisco. The San Franpsycho crew and Anchor brewers will be onsite, and attendees can enjoy San Franpsycho IPA on draft. San Franpsycho will be live screen printing a limited-edition design to celebrate the release, and the event will feature a local music showcase. For more information visit

San Franpsycho IPA is available from April through September in 12oz. bottles and on draught at select bars, restaurants, and stores as well as at Anchor Public Taps and the Anchor Brewing Taproom in San Francisco. You can find a brew near you by using the Anchor Beer Finder.

Learn more about Anchor Brewing at and follow @anchorbrewing on social media. Learn more about San Franpsycho at and follow @sanfranpsycho on social media.

About Anchor Brewing Company

Anchor Brewing Company’s roots date back to the California Gold Rush making it one of America’s oldest breweries. Its Anchor Steam® Beer is San Francisco’s original since 1896. In 1965, Fritz Maytag acquired and revived the struggling brewery at a time when mass production of beer dominated and seemed unstoppable. Maytag started a revolution in beer that originated today’s craft beer movement. An undisputed icon, Anchor is America’s first craft brewery where beers are handmade in our traditional copper brewhouse from an all-malt mash. At Anchor, we practice the time-honored art of classical brewing, employing state-of-the-art methods to ensure that our beers are always pure and fresh. We know of no brewery in the world that matches our efforts to combine traditional, natural brewing with such carefully applied, modern methods of sanitation, finishing, packaging and transporting. To learn more visit

About San Franpsycho®

Born in the Outer Sunset, San Franpsycho® originally began as a surfing film, documenting the local Ocean Beach surf scene in 2001. After the film, fans identified with the name and demanded we make clothing. So we learned the art of screen-printing, creating all kinds of garments in a dark basement at night and sold out of an orange and black zebra striped van named Big Chaos during the day. Throughout the years we’ve constantly supported the arts, music, and ocean-oriented, active lifestyles in San Francisco. While relentlessly engaging with our communities and maintaining strong relationships throughout the city, we’ve never lost focus of making unique, high quality products that are soft, comfortable, and easy to wear. San Franpsycho has grown into a vibrant and trusted brand which lives and dies by our community, hard work, creativity, and the promise of a good time. We hope you’ll join us on our adventure and visit us anytime at our flagship store located at 1248 9th Avenue in San Francisco where we hand print our clothing and serve Revenge Pies, ice cream, and Andytown Coffee. To learn more visit

Birdsong Sunshine Gose release set for Earth Day party on April 21

April 10, 2018 - 12:09pm

Birdsong Brewing Is Walking On Sunshine (Gose)

Clean, refreshing, tart seasonal beer using local lemon oil debuts at April 21 Earth Day festival

(Charlotte, NC) — Birdsong Brewing’s love of sustainable practices is no secret. The brewery installed solar panels on the roof earlier this year, and their longtime environmental stewardship also takes the form of cleaning up creeks and working with local farmers.

So it makes perfect sense that the brewery would launch their newest seasonal offering — Sunshine Gose — at an Earth Day party in the taproom on April 21.

The beer is crisp, clean and tart, says lead brewer Jeff Bowman, reminiscent of a healthy dose of sunshine. Made with local lemon oil, Sunshine Gose is bright and refreshing with a note of salinity, lemon zest and a “very sessionable” 4.7% ABV (alcohol by volume), 20 IBU (International Bitterness Units).

“This recipe was created for my wedding this past September,” Bowman says. “I wanted a lighter option (from the Barleywine and Double IPA I was also offering), and had been working on the souring process and love a good Gose.

“I am drawn to the easy-drinking nature of Gose, and personally inspired by the level of dedication and innovation required to brew such a style,” he says. “We will be brewing a kettle-sour version, with two different fermentations taking place. It requires another level of precision, cleanliness and attention.”

Sunshine Gose will be available through June in 16 ounce four-packs and on draft in Charlotte, the Triad, Triangle and Western North Carolina. In South Carolina, it will be available in Rock Hill, Fort Mill, Columbia, Greenville and Spartanburg.

The Earth Day and Sunshine Gose release party on April 21 will run 1-6 p.m. at the taproom, 1016 N. Davidson St., Charlotte, and will feature Earth-friendly vendors and a special giveaway for those who take the light rail or ride share to the event. Hint: You’ll need them because your future is so bright.

Among the vendors on-site: Williams Subaru of Charlotte, Catawba Riverkeeper Foundation, 100 Gardens, King of Pops Charlotte, Renewable Energy Design Group, L3C and the NC Department of Environmental Quality.

Williams Subaru of Charlotte will be collecting items (used Keurig pods, chip bags/snack wrappers and disposable cups/lids) for TerraCycle that will be upcycled into something for the community either a park bench, picnic table or playground.

Founded in 2011 from humble roots, Birdsong Brewing Co. has grown to become the Charlotte destination for culinary-inspired, super-fresh, unfiltered, American-style ale. Using locally-sourced ingredients and fully embracing musical (and sometimes whimsical) inspiration, Birdsong celebrates creativity with a new, weekly small batch release in the taproom every “Thursty Thursday.” Beloved by locals and sought-after by fans across the Carolinas, the third oldest and third largest brewery in the Queen City moved in 2015 to a 17,000-sq-ft building in Charlotte’s Belmont neighborhood. The 30-barrel brewhouse and taproom embodies the #CanDoWillDo philosophy behind what Birdsong brews, thinks and believes. For more information, visit

Brewers Association names its Fastest Growing U.S. Craft Breweries of 2017

April 10, 2018 - 11:40am

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Brewers Association unveils list of 50 small and independent craft brewers across 25 states showing diversity of growth

(Boulder, CO) — The Brewers Association (BA)—the not-for-profit trade group representing small and independent craft brewers—today released its inaugural list of the 50 fastest growing small and independent1 craft brewing companies of 2017. Median growth from 2016 to 2017 for these breweries was 216 percent; the median size of breweries on the list went from 284 barrels in 2016 to 963 barrels in 2017. These companies represent 5.5 percent of craft’s growth by volume for 2017 and include eight brewpubs, 40 microbreweries and two regional craft breweries.

“With 5 percent growth overall for small and independent brewers in 2017 and microbreweries and brewpubs delivering the majority of that, we wanted to spotlight some of the breweries driving that growth,” said Bart Watson, chief economist, Brewers Association. “As the growth base for craft becomes more diffuse, these fast growing brewing companies illustrate that a diverse set of success stories still exist.”

Methodology: The list presented includes only small and independent breweries with all of their production at their own facilities. Breweries had to have opened 12/31/2015 or earlier to be considered. It only includes breweries that reported to the Brewers Association’s annual Beer Industry Production Survey; breweries with staff estimates or data from state excise tax reports were not considered. Finally, breweries must have had data from at least three years to be considered.

A comprehensive State of the Industry report will be delivered during the 2018 Craft Brewers Conference, held from April 30 – May 3, 2018 in Nashville, Tennessee. In May 2018, the Brewers Association will publish the full 2017 industry analysis in the May/June issue of The New Brewer, showing regional trends and sales by individual breweries.

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1An American craft brewer is small, independent and traditional.

About the Brewers Association
The Brewers Association (BA) is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The BA represents 4,000-plus U.S. breweries. The BA’s independent craft brewer seal is a widely adopted symbol that differentiates beers by small and independent craft brewers. The BA organizes events including the World Beer CupSM, Great American Beer Festival®, Craft Brewers Conference & BrewExpo America®, SAVOR℠: An American Craft Beer & Food Experience, Homebrew Con, National Homebrew Competition and American Craft Beer Week®. The BA publishes The New Brewer® magazine, and Brewers Publications is the leading publisher of brewing literature in the U.S. Beer lovers are invited to learn more about the dynamic world of craft beer at and about homebrewing via the BA’s American Homebrewers Association® and the free Brew Guru mobile app. Follow us on
Facebook, Twitter and Instagram.
The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor.

Great Divide Colette alternate version up next in Local Knowledge series

April 10, 2018 - 11:15am

(Denver, CO) – Great Divide Brewing will release the latest Local Knowledge beer, Colette with orange peel, ginger, and coriander, this Saturday, April 14th at both taprooms starting at 12 p.m. This variation of Colette has a springtime pep with spicy notes of ginger, a hint of coriander and orange peel to provide a balance of light, citrus, and floral notes.

Local Knowledge is Great Divide’s hyper-limited, hyper-local pilot series. These single-batch, pilot brews are exclusively available on draft and in 6-packs at the Great Divide Tap Room and Barrel Bar, and are designed to give you something new to take home each time you visit. Drink, discover, and share your #localknowledge.

Bad Martha announces move to 16oz cans, brewery & taproom opening on Memorial Day

April 10, 2018 - 10:53am

(Martha’s Vineyard, MA) – Boston Magazine announced that fans across the State voted Bad Martha Beer the Top 2 brewery in Massachusetts in the publication’s inaugural Malt Madness Tournament. Down The Road Beer Co. bested Bad Martha Beer by landing first place, but voting was close.

“We congratulate Down The Road for being selected as the top brewery, and are honored Bad Martha Beer was selected as runner up,” said Jonathan Blum, CEO and Co-Founder of Bad Martha Brewing Company. “Given the many outstanding breweries across the State, this is a huge honor and we’re thrilled we made it to the Top 2. Our goal is to produce delicious quality beers, using local ingredients and giving back to the community,” said Blum.

Bad Martha Brewing Company’s flagship beer is the award-winning Martha’s Vineyard Ale, an English Special Bitters, while it also produces 508 IPA, Vineyard Summer Ale, MV Honey Helles, Wicked Coffee Porter and Twin Sirens (a double IPA). Since 2014, Bad Martha has won eleven awards at the International Beer Festival, beating out many of the world’s best-selling beers. Blum co-founded Bad Martha Beer with fellow island resident Peter Rosbeck in 2013.

At Bad Martha Farmer’s Brewery & Tasting Room in Edgartown on Martha’s Vineyard, which opened in 2014, Jacobi Reid, Master Brewer, produces over 25 different styles of beer using island grown or produced ingredients such as: organic honey, hops, strawberries, blueberries, beach plums, chocolate, oysters, jalapeños, roasted coffee beans, plus Bay State cranberries.

Additionally, all Bad Martha Beer is made with one very special ingredient no one else uses – grape leaves handpicked right on Martha’s Vineyard. The Tap Room provides a fun, relaxing environment for everyone, opening Memorial Day through Columbus Day and weekends in November and December. “We welcome everyone to come visit us at our Tasting Room on Martha’s Vineyard, or to ask for us at your local bar, restaurant or package store,” said Blum.

“We would like to thank our friends, customers and supporters for naming Bad Martha Beer the Top 2 brewery in Massachusetts in Boston Magazine’s Malt Madness.” Bad Martha plans to introduce a number of exciting new beers this year at the Tasting Room, and if they are successful there, they will be commercially produced for others to enjoy.

For more information about Boston Magazine’s Malt Madness Tournament visit

16-Ounce Cans Coming Soon

Bad Martha also announced that it will be switching from bottles to 16-ounce cans beginning this Spring, and all beer will now be available in 4-packs. The move is based on the great success selling Vineyard Summer Ale in cans for the last two summers and because cans are better for beer freshness and are more environmentally friendly than bottles.

Bad Martha Brewing Earns Eleven Beer Industry Awards

Gold for Martha’s Vineyard Ale (ESB Category) 2014
Gold for Martha’s Vineyard Export Lager (Dortmunder Category) 2014
Gold for Martha’s Vineyard Pumpkin Pie Bock (Fruit & Spice Lager Category) 2014
Silver for Cucumber Jalapeno Kolsch (Fruit & Spice Lager Category) 2016
Silver for Bad Martha’s Vineyard Summer Ale (Light Ale-Golden Category) 2015
Bronze for Martha’s Vineyard White IPA (Belgian Witbier Category) 2014
Bronze for Martha’s Vineyard, Tim’s Beach Plum Ale (Fruit & Spice Belgian Category) 2014
Bronze for Martha’s Vineyard, Roscoe’s Brown Ale (Brown-Porter Category) 2015
Bronze for Martha’s Vineyard Belgian Blonde (Belgian-Saison Category) 2015
Bronze for Pumpkin Pie Bock (Fruit & Spice Belgian Category) 2016
Bronze for Bourbon Barrel Aged Strong Ale (Old Ale/Strong Ale Category) 2016

About Bad Martha Farmer’s Brewery & Tasting Room

Surrounded by beautiful landscaping, flowers and native plants, the Farmer’s Brewery & Tasting Room is a bucolic setting for craft beer fans. The post and beam barn was built by the Amish in Pennsylvania and erected onsite in a 5-day barn raising in 2014. Visitors can enjoy free samples of award-winning beer including seasonal varieties, purchase brew by the glass or a flight paddle, enjoy farm-local cheese, vegetable and charcuterie platters, outdoor patio, games, live music and take home a growler.

The Farmer’s Brewery is located at 270 Upper Main Street, Edgartown, MA 02539. (508)-939-4415. The Farmer’s Brewery & Tasting Room in Edgartown is open between Memorial Day and Columbus Day, and on weekends in November and December.

About Bad Martha’s Lore

In 1602, mischievous winds drove Bartholomew Gosnold’s ship to Martha’s Vineyard. As legend has it, he scoured the Island for ingredients to brew ale for his crew. Alas, he found none…and he fell asleep on the shore one evening. Under the light of the moon, he awoke to a sensuous mermaid with jet black hair and a devilish grin. Sitting at water’s edge, she beckoned to Gosnold. The closer he got, the further she swam away – tempting him to follow. So he did. Finally, he found himself in a field brimming with lush Island grapes. These would be perfect for wine, he thought. But nay, he was a good Englishman, so these grapes became the secret ingredient for a robust, refreshing beer. Gosnold never saw the mermaid again. He went to his grave wondering if he ever saw her at all. Today, we brew every handcrafted beer as Gosnold did, with grape leaves harvested on the Vineyard and a splash of mermaid mischief. Naturally, we had no choice but to name our beer after the elusive siren who started it all. Bad Martha. Bad Martha. Good Beer.

Braxton Labs Saison Trois bottles release on Saturday, April 21st

April 10, 2018 - 10:37am

(Newport, KY) – Dedicated to innovation, Braxton Labs is excited to release a Saison that uses the unique Saccharomyces “bruxellensis” Trois yeast. Hopped with the tropical Citra hops, this saison features an array of tropical fruit characteristics. The 500ml bottles will be released on Saturday, April 21st beginning at 11am.


“Between things like mixed fermentations/souring, fruit additions, and dry hopping, saison has long been a style that dedicates itself to creativity and innovation. At Labs we wanted to continue that tradition by brewing with two distinctly different yeasts,” said Zac Boehnke, Lead Innovation Brewer at Braxton Brewing Company. “With the brett-like tropical notes from the Trois yeast and the dry, earthy, and spicy notes from the Belle Saison strain, we created a uniquely tropical saison and are extremely excited to share these bottles with you.”

This project highlights Braxton Labs’ continued innovation and experimentation. Since opening in May of 2017, Braxton Labs has innovated with hop profiles, malt profiles, adjuncts and more. This is the first product that truly highlights a unique yeast strain. The “Trois” yeast is typically used for wild yeast fermentations and produces a slightly tart beer with delicate mango and pineapple characteristics.

Braxton Labs was born to capture the spirit of the garage where Braxton Brewing Company started. Located in Newport, Kentucky, the brewery and taproom are dedicated to innovation and creativity.

The 500ml bottles will be $5.99 for one bottle or $19.99 for four. In a very limited quantity, they’ll be released Saturday, April 21st at 11am in Braxton Labs’ taproom.

“When determining creative and innovative beers to put in bottles on a monthly basis, we had to think outside of the box,” said Evan Rouse, Chief Product Officer at Braxton Brewing Company. “Zac did a killer job with this beer utilizing multiple yeasts and citrus forward hops in what would be a classic farmhouse ale without these additions.”


To learn more about Braxton Labs, like the brewery and taproom on Facebook or follow them on Twitter. Follow Braxton Brewing Company on Instagram to see Labs highlights. Visit to learn more.