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Deschutes, Hair of the Dog collaboration due in 2011

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Oregon breweries Deschutes Brewery and Hair of the Dog Brewing today announced that they are working together on a beer that will be released some time next year.

From the press release:

“When we started talking about collaborating on a project, Alan Sprints at Hair of the Dog was the first person I thought of working with,” said Gary Fish, president of Deschutes Brewery. “We’ve known each other for a long time and partnering on a project like this was the perfect way to be able to do something original and unique together. When you have two creative companies embarking on a creative project together, something fun is bound to result.”

Sprints came over to Bend in early March to brew two of his beers at the Deschutes Brewery brewhouse. Then it was Deschutes Brewery brewmaster Larry Sidor’s turn to brew two of his own beers. These four beers (which will remain unnamed as yet) will be aged in various wood barrels and then blended together sometime in early 2011 in a ratio yet to be determined as part of the creative process. Over the next several months, Hair of the Dog and Deschutes Brewery will be meeting to sample the aging beer and contemplate the blending process.

Sprints said, “This partnership was born in an effort to express the vitality of today’s American brewing community and push the boundaries of what is commonly known as beer. Both of our companies share a pride in Oregon products and I have long admired the level of professionalism that Gary brings to the brewing industry. My idea was to do a blend of beers that we already produced, merging our products and passion for beer, hoping to create a beverage that will be deep, complex, earthy and beguiling.”

This is the first collaborative beer for each of the companies, and everyone is excited to see how the new beer will develop. Fish continued, “We have no idea how these four beers will taste blended together, but we do know that the total will be greater than the sum of its parts.”

It would appear that the blend will not include equal portions of each of the brews. Think anybody would buy the leftovers?

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On the new beer front . . .

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  • Full Sail Brewing’s Hop Pursuit — 6% abv and 55 IBU — features “less aggressive, old school craft brewing hops” Cascade, Willamette and Mt. Hood grown in Oregon. A press release from the Hood River, Oregon, brewery states, “These give the beer a nice and fresh citrus
    herbal character without a lot of intensity; instead it has a softly flavorful character with touches of orange and lemon.”
  • 21st Anniversary Ale from Karl Strauss Brewing in San Diego is a Belgian strong ale (10.2% abv) brewed with the juice from old vine Zinfandel grapes. “Last year we were busy with a brewery expansion and getting our new bottling line up and running. Now that we’ve got all the hard stuff behind us, we’re ready to have some fun!” said Paul Segura, Karl Strauss brewmaster. “We wanted to brew something you really don’t see—a blend of wine and beer.”
  • Batemans in England has begun shipping Mr. George’s Ruby Porter to the U.S. market. Mr. George’s is identical to the beer sold in England known as Batemans Dark Lord, but re-named for the U.S. market due to a trademark conflict. SBS Imports of Seattle imports the 5% abv. “Our Father (known at the brewery as Mr. George) was keenly interested in having our brand return to the USA after a lengthy absence. We’re pleased to name the beer in his honor to celebrate our second year back in America,” marketing director Jaclyn Bateman said.
  • Michelob Ginger Wheat replaces Honey Wheat in the 2010 Michelob Brewing Co. Spring/Summer Sampler Pack. The brewery describes the beer, 5.2% abv, as a “twist on the classic unfiltered Belgian wheat ale, brewed with wheat malt, citrus peels and spices, complemented by a spicy ginger aroma and taste.” it joins Shock Top Belgian White, Hop Hound Amber Wheat and Michelob Dunkel Weisse in the sampler pack.
  • GUBNA Imperial IPA is the lnewest beer in cans from Oskar Blues Brewery in Longmont, Colo. The recipe includes German dark Munich malt and rye malt plus citrusy Summit hops exclusively. The beer is 10% abv, with International Bitterness Units (IBU) calculated at 100. The suggested retail price for four-packs is $14.99 and the beer is available in the 26 states where Oskar Blues beers are sold.
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    Beer – er, water – cooler fodder

    Posted in Beer culture, Beers, Breweries, News on   
  • Bill Howell — a Sterling, Alaska college administrator, retired Navy officer, homebrewer, and beer educator — was crowned the 2010 Wynkoop Beerdrinker of the Year on Saturday. One of three national finalists in Denver competing for the 2010 title, Howell withstood 2 hours of difficult beer-related questions from a panel of national beer experts to win the 14th annual title. He wins free beer for life at Wynkoop, a $250 bar tab at his favorite brewpub (Elias Brewing Company in Soldotna, Alaska) and other prizes for winning the title.
  • Saint Arnold Brewing made its first batch of beer Saturday at its new downtown brewery. The brewery opened to the public months ago while work continued on its brewhouse. The new brewery has an initial capacity of 40,000 barrels. “I tell people who think we are getting big that it takes Anheuser-Busch two hours to make as much beer as we produce in an entire year,” co-founder Brock Wagner said. “The sign of our growth is that it used to take A-B just one hour.”
  • After 25 years as president of Sprecher Brewing, which he founded, Randal Sprecher is giving up the job of president. Jeff Hamilton, who’s been vice president and general manager since 2005, is the new president. Sprecher, 63, said in an interview that he’s delegating more work to Hamilton. Sprecher, who lives part time in California, said he devoting more time to developing the West Coast market. He also said he has no plans to retire soon. “I’ve got a ways to go yet, although I’m getting up there,” he said.
  • Left Hand Brewing in Colorado has a released an India Pale Ale it calls 400 Pound Monkey IPA. “Just when you thought that the world needs another IPA like it needs another virus, we’ve started to brew a year-round IPA. But this one ain’t like them others,” explained Joe Schiraldi, vice president of brewing operations. “It’s an English-style IPA that separates itself from the ubiquitous bunch. Any monkey can throw 400 pounds of hops in a kettle.” The beer is 6.8% abv. Bittering units? From the press release: “Well, it depends on perception versus reality, but a polite monkey never tells.”
  • Exit 16 Wild Rice Double IPA will be the next entry in Flying Fish Brewing’s “Exit Series.” Exit 16 bottles will be available by mid-March and will also on be on draft in limited quantities throughout the region. “Exit 16 is a fun, flavorful tribute to one of the Meadowlands’ indigenous food sources: wild rice,” said Flying Fish founder Gene Muller. Exit 16 Wild Rice Double IPA is named for the exit that leads travelers across the salt-marsh of the Meadowlands to the Sportsplex and Lincoln Tunnel. The beer is brewed with wild, organic brown and white rice, and five varieties of hops. It is later dry-hopped with Chinook and Citra hops.
  • Firestone Walker Brewing Co. has expanded distribution into southern Oregon, including Eugene, Bend, Burns, Coos Bay, Roseburg, Klamath Falls, Medford, and Newport. “We’ve had great success already in the Portland market and look forward to bringing our beer to new areas in the rest of Beer Nirvana,” said David Walker, Firestone Walker’s co-founder.
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    New stuff: beers, labels and guides

    Posted in Beers, News on   

    Press releases from our email box:

  • “Your Beer. Your Label.” For a limited time a Newcastle Brown Ale microsite includes an application allowing visitors to create their own personalized beer labels. Final concepts are also added to an online gallery for fans to vote for their favorite design.
  • Back in Brown. Speaking of labels, Dundee is putting the 1994 label back on its Original Honey Brown. They are also lowering the price and billing this as a return to the beer’s roots.
  • Canadian Airport Beer Guide. The press release suggests this is “just in time for St. Patrick’s Day.” Whatever, Cheapflights.ca has compiled a “Canadian Beer Lover’s Airport Guide” that makes a good companion to the U.S. airport guide Cheapflights.com already offers.
  • Luna LagerStep right up. Coney Island Craft Lagers (Shmaltz Brewing Co.) has announced it will release a beer called Luna Lager to commemorate the launch of the new Luna Park 2010 on Coney Island. Based on the original Luna Park (1903-1946), one of Coney Island’s four historic amusement parks, the park – operated by Zamperla USA – is due to open Memorial Day weekend.
  • Great Divide Brewing Company is adding Hoss Rye Lager and Claymore Scotch Ale to its year-round line up of beers. The beers were both intended to be seasonals when released in 2009. They will be joined by two returning seasonals, Espresso Oak Aged Yeti Imperial Stout and Colette Farmhouse Ale. Colette Farmhouse Ale is a renamed version of Great Divide’s Saison, available only in 22-ounce bottles last year.
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    New Goose Island Green Line is, well, ‘green’

    Posted in Beers, Breweries, Trends on   

    Goose Island in Chicago has rolled out a new beer called Green Line Pale Ale that is part of the brewery’s Green Line Project, an initiative to reduce the brewery’s environmental impact.

    Goose Island is making the beer available only on tap, which reduces packaging. The tap handles were made from reclaimed ash trees killed by the ash borer in Wilmette.

    “We had been thinking of ways to brew more sustainably for a while,” Goose Island brewmaster Greg Hall told the Chicago Tribune during and event to launch the beer. “So we did an organic beer for Whole Foods a few years back but we wanted to do something more local. We know that when you go into Chicago alleys you often see a lot of garbage, bottles and boxes for beer. We wanted to find a way to reduce that and so we figured one way would be to go with an all draft beer.”

    What does it taste like? From the Tribune story:

    “Monica Eng, who claims no beer expertise whatsoever, says: nice malty nose, a light refreshing flavor lovely corny finish.

    “Josh Noel, our beer correspondent’s take: Considering how good Goose Island’s higher end products are (Matilda, Sofie, Bourbon County Stout) and how middling the lower end stuff is (312, Honker’s Ale, IPA), I wasn’t optimistic about this pale ale. But it’s a winner. Green Line Pale Ale is so drinkable because it doesn’t try to do a lot. The hops are clear (more in the taste than nose), but don’t overwhelm. The malt is roasty, but appropriately restrained. It could stand to pop with a few more grapefruit notes like a good pale should, but a brewer said he expects future batches to be improved in this respect. Green Line will make a particularly fine warm weather beer for those who want a little more muscle than 312. It immediately vaults to the top of Goose Island’s more affordable beers.”

    And from blogger Andrew Gill:

    “I thought it was kind of like an India Pale Ale with training wheels. Brewmaster Greg Hall said his inspiration for Green Line was mixing 312 with Goose Island IPA at the Pitchfork Music Fest. I think that’s exactly what it tastes like – a session beer with just enough bitterness to be interesting.”

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    New beers: Jubel 2010, Top Sail Bourbon Barrel

    Posted in Beers, Breweries on   

    Deschutes Brewery in Oregon has bottled a beer otherwise known “Super Jubel” for the first time in 10 years, with Jubel 2010 set to reach store shelves soon.

    A brewery press release explains the orgins: “Jubel was discovered by accident two decades ago when a clumsy burglar didn’t realize the weight of his stolen keg of Jubelale (the brewery’s winter seasonal). He dropped it outside to freeze in the season’s sub-zero temperatures – only to be discovered the next morning by Gary Fish, Deschutes Brewery owner. More than half the liquid in the keg had frozen and the remaining beer was a very cold, highly concentrated ‘Jubelale on steroids.’ It was so good that the brewers set about recreating it, coming up with an annual ‘Super Jubel’ that is aged in Oregon oak pinot barrels.”

    Deschutes usually sells the beer only at its pubs around the holidays, previously bottling Jubel 2000. A limited amount of Jubel 2010 will be available in 22 ounce wax-dipped bottles and on draft all over the west. The beer contains 10% alcohol by volume.

    – To celebrate the release of Top Sail Bourbon Barrel Porter Oregon’s Full Sail Brewing will host two horizontal tastings next week. The imperial porter (9.85% abv, IBU 65) was brewed in February 2009 and aged almost a year in bourbon casks from Maker’s Mark, Stranahan’s and Four Roses.

    The special tastings will feature the components as well as the 2010 release. “Since Top Sail is a blend of the three barrel varieties, we thought it would be interesting to try a bit of each before blending, so
    we kegged off a very small stash of each variety for the release,” said executive brewmaster Jamie Emmerson.

    The special tappings are set for 5 p.m. Monday at Full Sail’s River place brewery in Portland and Feb. 4 at the Full Sail Tasting Room and Pub in Hood River.

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    Beer Label Evolution

    Posted in Beer culture, Beers, Just for fun on   

    Below is, as far as I know, the most recent label for Budweiser, updated in 2000. We all know that labels change over time, sometimes dramatically, but usually more subtly with just small tweaks from time to time. But even small changes over a long period of time become dramatic in the long view. So this is a fascinating peak into those changes.


    budlabel

    Etiquette Systems, a label manufacturer, has an online gallery showing what they call the Evolution of America’s Most Famous Beer Label. It shows a dozen different versions of the Budweiser label, from the first 1876 version up to the 2000 latest one, with all of the changes in between.

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    Here come the bocks – and other releases

    Posted in Beers, Breweries on   

  • The Spoetzl Brewery’s latest seasonal is the new Shiner Fröst, inspired by lagers brewed in Dortmund. From the press release: “Shiner Fröst has a rich malt aroma, a firm body with a bittersweet finish and a late burst of hops. Two-row malted barley, malted wheat and Munich malt plus Hallertau Tradition and Spalter Select GR hops all combine to create a clean, crisp, full-bodied flavor that is perfect for this time of year. Fröst has 5.5 % abv, an original gravity of 13.5 Plato and and 25 IBU.”
  • Leinenkugel’s 1888 Bock will be available through March nationwide. The brewery in Chippewa Falls, Wisconsin, first made the beer in 1888 after one of the harshest winters anybody in the region could remember. It was the brewery’s first seasonal brew after 21 years of operation. From the company press release:

    “Leinenkugel’s 1888 Bock’s robust head seizes the rich aroma of toasted and caramel malts. The flavor of this full-bodied brew is heavily defined by the Munich malts and the 20 to 25-day cold lagering process, which creates a smooth, toasted malt flavor. Leinenkugel’s 1888 Bock also features Caramel, Pale and two-row Chocolate malts while Cluster hops add a touch of citrus character.

    “‘For 142 years Leinenkugel’s has been sharing adventurous craft beers with our loyal fans and we’re delighted to bring back the original Leinenkugel family bock recipe again this year,’ says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company. ‘1888 Bock brings to life the flavors of Leinenkugel’s five generations of brewing history and the brew’s robust, yet smooth character makes it ideal as we move from winter into spring.’”

  • Mendocino Brewing’s Spring Bock becomes available next week. From the press release: “This Limited Edition Spring Seasonal Bock Beer is a rich, malty, full bodied and traditionally brewed pale lager. This golden hued lager has been created to celebrate the coming of Spring and the start of a year that is replete with the promise of things to come. Our Spring Lager is brewed with the finest malted barley and a luscious blend of aromatic noble hops for a unique drinking sensation. At 7.0% abv, this lager is a perfect compliment to those days when the cool crispness of spring blends deliciously with the oncoming warmth that will herald the earth renewing herself once again.”

  • Aspall Cyder House of Suffolk, England and SBS Imports of Seattle have announced Aspall Cuvee Chevallier Double Fermented Cyder has been added to the Aspall lineup that includes Aspall Dry, Semi-Sec, Organic, and Perronelle’s Blush cyders.

    From the press release: “Cuvee Chevallier is produced from apples that are higher in acid and lower in sugar content – much like the grapes used for Champagne. The double fermentation process increases alcohol content but also provides greater structure and mouthfeel. This production method was first explored at
    Aspall in the 1920s & ’30’s by ancestor JB Chevallier and was only recently rediscovered after a visit by one of JB’s assistant cydermakers.”

    Cuvee Chevallier sells in a cork-finished 750ml champagne style bottles at a suggested retail price is $15.99 per bottle. It contains 11% abv.

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    Virgin America To Serve 21st Amendment Beer

    Posted in Beers, News on   

    Great craft beer on planes is finally reaching the blue skies, as the 21st Amendment Brewery is set to launch their Brew Free! or Die IPA in cans aboard Virgin America Airlines. Starting now Virgin America will serve complimentary Brew Free! or Die IPA in First Class and Main Cabin Select and the beer will be available for purchase in the Main Cabin for $7.


    21a-virgin
    21st Amendment co-owners Shaun O’Sullivan and Nico Freccia

    “This is a huge day for beer drinkers looking for a full flavored craft beer while flying aboard Virgin America. The 21st Amendment’s innovative approach of putting craft beer with unique flavors in cans partners perfectly with Virgin America, a brand synonymous with innovation, creativity and an emphasis on the customer’s experience,” says Shaun O’Sullivan, Brewmaster and Co-Founder of the 21st Amendment.

    Brew Free! or Die IPA is brewed with some serious west coast attitude. This aromatic golden IPA starts with a sucker punch of six different hops to the nose, quickly balanced by a solid malt back bone. The Brewery’s top selling beer, this IPA starts big and finishes clean leaving you wanting more.

    “Craft beer in cans is better for the beer than glass bottles and better for the environment with a lower carbon footprint. Not only are cans lighter, take less energy to make, transport and recycled more often than glass, but they also don’t allow light to reach the beer which can cause spoilage. You can also take cans to places where bottles can’t go, like the beach, lakes, golf courses and of course airplanes,” says Nico Freccia, Co-founder of the 21st Amendment.

    “We couldn’t be more pleased to partner with 21st Amendment. Our guests have been looking for an expanded onboard beer selection with more locally-produced micro-brews. We’ve received that feedback from many channels – including Tweets and Facebook posts received from 35,000 feet via our in-flight WiFi,” said Porter Gale, Vice President of Marketing at Virgin America. “As the only airline with a touch-screen in-flight entertainment at every seatback that offers on-demand food and drinks, Virgin America is all about offering flyers more and better choices. We’re pleased to partner with another San Francisco-based company to elevate the typical in-flight experience above the ordinary.”

    “The great side note and cool little twist about this story is the whole thing started on Twitter. I was flying aboard a Virgin America flight and tweeted about the amazing in-flight experience and later inquired about the possibility of getting the 21st Amendment beer on Virgin America’s planes. One thing led to another and now we’re drinking 21st Amendment’s craft beer at 35,000 feet. Social networking, planes and beer go together,” says Shaun O’Sullivan, a self proclaimed Twitter addict himself.

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    Beers and links for the weekend

    Posted in Beer culture, Beers on   

    – Pennsylvanian Dale Van Wieren has recorded every beer he’s drank since 1971 and tomorrow he’ll knock back No. 10,000. Don Russell has the story.

    – Yule Beer Blog Photo Contest returns. You’d already know this if you were reading Beer for the Holidays.

    – A six-pack of holiday beer suggestions: Samuel Adams Holiday Porter, Rogue Santa’s Private Reserve, Goose Island Christmas Ale, Stoudt’s Winter Ale, Sierra Nevada Celebration Ale and Alaskan Winter Ale.

    – Women of Craft Beer: A Quick List. Pioneers, brewers, advocates and more.

    – How do you know beer’s hip? They’re loving it in Hollywood and the rest of Los Angeles.

    – Looking ahead. Deschutes Jubel will be back in February. From the press release: “This ‘Super Jubel’ was discovered by accident two decades ago when a clumsy burglar didn’t realize the weight of his stolen keg of Jubelale. He dropped it outside to freeze in the season’s sub-zero temperatures – only to be discovered the next morning by Gary Fish, Deschutes Brewery owner. More than half the liquid in the keg had frozen and the remaining beer was a very cold, highly concentrated ‘Jubelale on steroids.’ It was so good that the brewers set about recreating it, coming up with an annual ‘Super Jubel’ that is aged in oak barrels. A limited amount has been available on tap every year, 2010 will be only the second time that the brewery has bottled up this brew for sale. The first time it was available by bottle was a special millennium edition in 2000.”

    – MillerCoors has launched GreatBeerGreatResponsibility.com, a “consumer website designed to educate consumers about its corporate social responsibility initiatives.”

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    Smuttynose beer Wood/Barrel champion in Chicago

    Posted in Beers, Breweries, News on   

    Smuttynose Brewing Co. won Best of Show honors at the 7th Annual Festival of Wood and Barrel-aged Beer last weekend in Chicago.

    The New Hampshire brewery claimed top honors with its its Farmhouse Ale, a saison aged in a neutral oak barrel with Brettanomyces Claussenii. Runner-up was Goose Island Beer Company Bourbon County Brand Stout, an imperial stout aged in 6 to 13-year-old Heaven Hill bourbon barrels.

    The festival attracted 1,500 drinkers, who sampled more than 135 beers from 53 different breweries, representing 18 states.

    The winning beers:

    Classic Stout/Porter (8 entries): Flossmoor Station Restaurant & Brewery, Pullman Brown (Brown Porter)
    Strong Stout/Porter (20 entries): Goose Island Beer Company, Bourbon County Brand Stout
    Barleywine (9 entries): Piece Brewery & Pizzeria, Barrel aged Mooseknuckle Barleywine
    Classic Styles (11 entries): Firestone Walker Brewing Company, Lil Opal
    Strong Pale Beer (14 entries): Rock Bottom Restaurant & Brewery, Demon Sweat
    Strong Dark Beers (19 entries): Allagash Brewing Company, Odyssey
    Experimental Beers (20 entries): Rock Bottom Restaurant & Brewery, Cappatown
    Wild Beers (33 entries): Smuttynose Brewing Company, Farmhouse Ale

    Complete results.

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    Flying Fish Exit 1, Red Wagon IPA

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    Red Wagon IPANews from the breweries:

    – Fire Island Beer Co., based in Ocean Beach, N.Y., has launched a second brand, Fire Island Red Wagon IPA. “Fire Island Beer Company is going in a hoppier direction with Red Wagon IPA compared to our Lighthouse Ale,” co-founder Tom Fernandez said for a press release. “Wagons are central to life on Fire Island, and the perfect symbol of what makes this place so different,” added co-founder Jeff Glassman. “There are no cars, so people pull their stuff around in wagons instead. It’s a great reminder to keep things simple in life . . . you can only carry so much, so focus on what’s important. That is the idea that inspired Red Wagon IPA.”

    Fire Island Beer Co. has its beers brewed at Olde Saratoga Brewing Co. in New York.

    – Flying Fish Brewing will release Exit 1 Bayshore Oyster Stout, the third in their popular Exit Series of Big Bottle Beers. Exit 1 is a classic oyster stout, a once-ubiquitous style brewed with local oysters, in this case from the Delaware Bay, for richness and intensity of flavor.

    “New Jersey’s southwest bayshore has been supplying oysters to Americans since colonial times. Until the 1950s, hundreds of millions of oysters were harvested annually,” said Flying Fish head brewer Casey Hughes. “Now, thanks to efforts by many organizations, the oyster is coming back. We worked with local oystermen in Port Norris, NJ to get the freshest specimens for this brew.”

    Exit 1 is brewed with 100 Delaware Bay oysters per batch. The beer bears the name of Exit 1 because it is the final turnpike exit before drivers enter the state of Delaware. Future Exit Series Big Bottles will be named for other exits, chosen based on videos, photos and testimonials submitted to Flying Fish by fans. “One of the very best things about the Exit Series is the interactive element of it,” said Flying Fish founder Gene Muller.

    Flying Fish was recently named “Local Hero: Beverage Artisan of 2009” by Edible Jersey magazine. In addition, the brewery took home two medals at this year’s GABF, including a gold medal for Exit 4.

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    Boulevard-Orval collaboration and other news

    Posted in Beers, Breweries, News on   

    News from the breweries:

    – Boulevard Brewing has announced Jean-Marie Rock, brewmaster at the Belgian Trappist brewery Orval will team up with Boulevard brewmaster Steven Pauwels to create a small production, limited release beer. The joint effort, a first for the Midwestern brewery, will take place during Rock’s late October visit to Boulevard’s Kansas City facility.

    The brewers, both native Belgians, will produce an imperial pilsner similar to a lager brewed by Rock at the start of his career. It will, according to Pauwels, be a tribute to pilsner beers; full flavored and refreshing, brewed with 100% Pilsner malt and 100% Saaz hops, using time-honored techniques.

    “The beer will be made in a very traditional way,” said Rock. “The methods by which it will be brewed, fermented, and lagered are no longer employed, though they made this beer fantastic. It is time to get a beer like this back in a glass.”

    – Stone Brewing has expanded distribution into 33 states, adding Connecticut last month and Louisiana this month. Louisiana will be celebrating the arrival of Stone oct. 20 with “72 Hours of Arrogance.” “Stone is the opposite of the beers that we have down here,” said Dan Stein, of Stein’s Market and Deli. “We’re talking about big, strong, hoppy, bold beers.”

    Stone Brewing installed two new 400-barrel fermenting vessels in their Escondido, California, in September to boost annual capacity by 7,000 to 8,000 barrels per year.

    – Widmer Brothers Brewing has made Cherry Oak Doppelbock, the first release in the brewery’s new Brothers’ Reserve limited-edition series. The Brothers’ Reserve line gives founders and brothers Kurt and Rob Widmer a chance to play with new styles and premium ingredients. The 22-ounce bottles retail for around $7.95.

    Cherry Oak Doppelbock, 9% abv with 40 bitterness units, is cold-fermented with dark sweet and red tart cherries, then conditioned on new, heavily toasted American oak. Each release bears the name of the brother who inspired its creation. In the case of Cherry Oak Doppelbock that’d be Kurt, who hand-signed 50 bottles for consumers to discover as a way to commemorate the series’ launch.

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    Boston Lager sales benefit ‘American Dream’

    Posted in Beer culture, Beers, Breweries on   

    This month for every case of Samuel Adams Boston Lager sold in Massachusetts and Rhode Island 50 cents will go towards Samuel Adams Brewing the American Dream, a philanthropic program created last year by The Boston Beer Company to provide financial support and services to low and moderate income entrepreneurs in the food and beverage industry.

    When Boston Beer founder Jim Koch sent a letter to distributors in Massachusetts and Rhode Island in September about plans for the brewery to contribute 25 cents from each case sold to the program he didn’t expect was that all six distributors in Massachusetts and Rhode Island would offer to match his donation. But they did, increasing the contribution to 50 cents per case of Boston Lager sold in both states.

    In June 2008, The Boston Beer Company partnered with ACCION USA, the country’s leading not-for-profit micro-lending organization, to launch Brewing the American Dream. The program has provided loans to 31 food & beverage entrepreneurs in New England, saving or creating more than 240 jobs.

    Earlier this year, The Boston Beer Company brewed a special beer, Samuel Adams Boston Brick Red, available on draft and only at bars and restaurants in the Boston area. For each keg of Boston Brick Red enjoyed throughout the city, the brewer made a donation of $4.

    “The effort with Boston Brick Red has gone very well; we’ve raised nearly $10,000 for the program, and it’s been a great way for beer drinkers to join with us to support these individuals looking to realize their business dream,” Koch said. “So, we started looking for ways to expand that effort. We’re hopeful that the donation made through sales of Samuel Adams Boston Lager in October will lead to funding many more loans.”