CraftBeer was created to communicate the passion, authenticity, excitement, creativity, camaraderie, and joy of the craft beer community. It has been bringing the stories of America's small & independent craft brewers to life for beer lovers.
The most famous of the Red River Valleys is the one that forms the border of Oklahoma and Texas. Many a thirsty cow and cowboy crossed the Red River on the way north to the rail lines in Kansas during the dry and dusty cattle drive days on the Chisholm Trail from 1864 to 1884.
Some of those cowboys, tired of the dust and heat of Texas, having heard rumors of precious metals in the mountains of New Mexico, headed West to try their luck. Gold! There in northern New Mexico they built a town named Red River after the small river that ran through the narrow valley, past the shack houses, stores, boarding houses and saloons where miners could find beer. Red River in its heyday had over 3,000 people. But, mining played out by 1905 and Red River was mostly deserted. However, news filtered back to Oklahoma and Texas that this little town in the mountains, at 8,750 feet, provided a great escape from the summer heat.
The Calhoun family behind Red River Brewing: Brian, Whitney, Chris, Linda, Ted, Michael, Sharon, and Tucker the brewery dog. (Calhoun Family)
Fast forward to 1960. Glenn Calhoun, manager of a Piggly Wiggly grocery store in Fort Worth had also tired of the dreaded Texas heat and moved to Red River. Between the few hundred residents that remained, the summer tourists and the newly opened Red River Ski Area, Calhoun knew he could have a successful grocery store. He said goodbye to toasty Texas and opened Red River Grocery and then in 1962, also opened Calhoun Real Estate. His son Ted followed and worked in the family businesses. Later, Ted’s wife Linda would join in the real estate business and is presently seeking her fourth term as mayor.
Their sons Michael and Brian grew up in Red River and always loved their home. Michael went off to the University of New Mexico where he met his wife Sharon. Brian became an architect and Michael and Sharon moved to Los Alamos where Michael spent his career at Los Alamos National Laboratories.
An Idea Hatched Over Beers
Several years ago, as craft brewing continued major growth in New Mexico, Bathtub Row Brewing Co-Op had opened in Los Alamos. It became a local watering hole with the fun and energy that brewpubs possess. One night, much of the Calhoun family had gathered there and collectively agreed that Red River could use a place like this.
As Michael puts it, “This whole idea was hatched over beers, like so many good ideas are, at Bathtub Row. The Bathtub really inspired us to do this. We saw what was being done there and we knew that a brewery with fresh craft beer would be a big hit in Red River.”
The best part was that Ted, a decade prior, had purchased a prime downtown lot in Red River, directly on State Highway 38 (Main Street) and a block from the Platinum Chairlift at the ski area. Ted was never sure what he would do with the property. But now, a plan was formulated, Michael was ready to retire, and he and Sharon would return to Red River and make this happen.
Red River Brewing Company’s Michael and Sharon Calhoun (Calhoun Family)
The next step was research, for a name, working with the town, having brother Brian design the brewery, and work out the hundreds of details about breweries. Who would be the brewer? Should we have a restaurant? How big should the brewing system be? They made a decision to visit numerous microbreweries and ask all the right questions so the Calhouns began a multiple brewery road trip.
Meanwhile, Michael and Sharon’s sons were in college. Chris, with an undergrad degree in micro and molecular biology, was working on a PhD program in chemical engineering with a focus on bioengineering. Michael asked him if he would be interested in being the brewer.
As I spoke to Chris, he told me his university research was interesting but the idea of a career spending eight hours a day in a lab was not appealing. Chris agreed to become head brewer and promptly found a brewing apprenticeship with Erin Eddy at Ouray Brewery, where he continued to learn the trade and build on his educational background and homebrewing experience. Eddy also played a consulting role in helping the Calhouns design their brewery.
Steven is continuing on his degree in industrial design, however, as a talented artist, he designed the logo, the sample platters, the tap handles, and other necessary artistic elements of the brewery. Michael and Chris, utilizing their woodworking skills, reclaimed a 480-year-old Ponderosa Pine killed in a Jemez Mountains forest fire. This tree has become the bar tops, community tables, and other parts of the interior.
The result? In spring 2018, their brewery will be a reality. Red River Brewing Company (RRBC) is a 9,000-square-foot brewery and restaurant with seating for 150 inside and 250 when patios and outside taps are open. Michael mentions, “We added the restaurant because people like to eat while they have a beer. We plan to make RRBC family and dog-friendly, like many breweries, a place that feels like it belongs to the community. It has also brought the family closer together and really is a family affair as three generations and four families are playing a role in the brewery.”
Remember Red River Brewing Company on a brewery travel itinerary as part of the Enchanted Circle in northern New Mexico.
BALTIMORE, MD – The Partner Ships Series by Heavy Seas Beer will soon welcome its first collaboration in 2018, a Cafe au Lait Stout brewed with Right Proper Brewing Company of Washington, DC. This very limited, draft only release will be available in late March/early April.
This Cafe au Lait Vanilla Malted Oat Stout – brewed with velvety malted oats, milk sugar (lactose), locally roasted coffee from Chesapeake Bay Roasting Company, and a touch of vanilla bean – is a sumptuous, earthy, mysterious, and decadent brew that promises to intrigue. In a world of thick, chewy, cloying and overly boozy stouts, we present to you, a true anti-imperial stout.
The Partner Ships series features beers produced in collaboration with other regionally and nationally recognized brewers in the spirit of friendship, creativity, and adventure. For 2018, Heavy Seas is partnering with Right Proper Brewing Company, NoDa Brewing Company, and Jopen Beer to celebrate the pioneering spirit of craft beer today. The Partner Ships series is brewed at Heavy Seas Beer in Baltimore and will be available on draft only in 2018.
Here are the product specs:
Style: Milk Stout
Hops: UK Target
Malts: 2-Row, Munich, Chocolate, Malted Oats, Dark Crystal, Extra Dark Crystal, Roasted Barley
Craft Beer by Dennis Malcolm Byron (aka Ale Sharp.. - 1d ago
Renowned for its recognition as the world’s busiest airport, Hartsfield-Jackson Atlanta International Airport has provided travelers fond of ales, lagers and southern-inspired cuisine a temporary retreat at the end of Concourse D before departures — Chicken + Beer. To further boost the cool points of this eatery, its name pays homage to actor, entrepreneur and megastar rapper Chris “Ludacris” Bridges’ 2003 multi-platinum album Chicken-n-Beer because, well, he’s a co-owner.
Chicken + Beer restaurant aims to serve beer from Georgia brewers. (Jeff Moore)
Partnering with culinary giant Jackmont Hospitality, “Luda” wanted Chicken + Beer to provide the bustling crowd of flying globetrotters with a dining experience respective to the South’s down-home cuisine paired with brews solely sourced from Georgia’s independent craft breweries. In December of 2016, its doors opened to a 90-seat operation based specifically at Gate D5. The concept has been well received by both gourmands and especially craft beer advocates.
Chicken + Beer Beverage Director Ramsey Kashlan says, “It’s important to me that we keep everything Georgia local. Our main goal behind the bar is to engage all our guests. To do this, we needed to understand what they would typically drink at home and have them try something new brewed in our state. For instance, Wild Heaven‘s Emergency Drinking Beer has successfully swayed your typical Bud Light drinker waiting on their flight to depart.” He adds, “Since updating the menu last month, we have seen a large demand for Scofflaw Brewing‘s POG Basement and Arches‘ Unseasonal lager.”
“It’s important to me that we keep everything Georgia local. Our main goal behind the bar is to engage all our guests.” Ramsey Kashlan, Chicken + Beer
To further distance themselves from other liquid offerings throughout Hartsfield-Jackson, Chicken + Beer recently collaborated with the aforementioned Arches Brewing Company located just five miles away from the airport in Hapeville, Georgia, to create the “Paths Across Bridges” Barrel-Aged Russian Imperial Stout exclusively for the restaurant. Cutting no corners, the “Paths” was aged for eight weeks in cabernet barrels, resulting in a silky, complex stout boasting notes of coffee and dark chocolate pouring at a potent 10.8% ABV. Extremely limited, its keg was empty within a week.
Ludacris undoubtedly knows how to command the camera and is a master lyricist, but where does he stand on beer? “Luda is a huge fan of beer,” Kashlan informs. “He doesn’t limit himself to just one style. Typically, whether he’s dining in here at Chicken + Beer or out to dinner elsewhere, he will pair his beer with the entrée, so he makes sure he is familiar with as many flavor profiles as possible.”
Concluding the interview, Kashlan shares one of his favorite Chicken + Beer pairings. “I have worked with my executive chef Deandre Kitchen to determine which beers I think pair best with each meal,” he says. “After extensive research — and days of food comas — one of my favorites is [Creature] Comforts’ Reclaimed Rye with our chicken and waffles. This amber pairs flawlessly with the light, buttery waffles and perfectly fried chicken. This, along with the sweet bourbon maple syrup, is the way this popular southern duo should be eaten.”
BEDFORD, Va. – Beale’s announced today that it will expand its distribution to the Richmond area this March.
Since opening in Bedford, Virginia last June, the brewery has seen the surrounding areas of southwest Virginia embrace both the brand and the approachable, low-ABV beers that Beale’s Brewery offers, including its flagship lager Beale’s Gold.
“Lagers are seeing a resurgence,” said Beale’s brewmaster James Frazer, who is also the brewmaster at Petersburg-based Trapezium Brewing Co. “At Beale’s, our goal is to make very high-quality versions of classic beer styles and provide a counter to all of the high-ABV and quirky styles crowding the craft beer market. We are hyper-focused on quality, while at the same time making craft beer that everyone can enjoy.”
The brewery’s flagship beer is Beale’s Gold, a Helles Lager that’s straightforward and easy to drink, full-bodied with a crisp finish. Beale’s Gold is the first Virginia-made beer packaged in an 8-pack of 11 oz. stubby bottles, a unique packaging decision that’s both forward-thinking yet influenced by the heritage beers that have come before it.
Beale’s began distributing in Southwest Virginia this past October, in the cities of Roanoke, Lynchburg, and its hometown of Bedford. Richmond is the latest market where Beale’s is expanding as it pursues its plans for statewide distribution.
The brewery has signed with Loveland Distributing for its launch into the Richmond market.
“There’s just something about grabbing a good old stubby bottle that even the most hard-core beer nerds get excited about,” Frazer said. “This style of beer is deceptively simple. I love it because it goes with everything — it’s crisp and complex, but it’s also fun to have around to go with whatever you’re eating or whatever you’re out there doing. We can’t wait to get Beale’s Gold in front of a larger audience.”
Beale’s, the first brewery in the town of Bedford, Va., opened in June 2017 with a focus on craft beer and a menu filled with authentic wood-smoked BBQ. The Beale’s name stems from the legend of the mysterious treasure many believe was buried in Bedford by Thomas J. Beale in the 1820s, and the Beale’s tagline – simple thrills for curious folks – encapsulates the spirit of the brand.
Tulsa, Oklahoma – Tulsa’s first production brewery, Marshall Brewing Company, has released a new year round package, Dunkel Lager. The traditional Munich-style Dunkel Lager has been making its way through distribution across Oklahoma and is expected to become widely available at retail the week of February 19th.
“For 2018, as Marshall Brewing Company celebrates a decade of business, we are focusing on lagers. For the last several years we have offered a traditional Munich-style Dunkel lager available on draft at a limited number of locations only in Oklahoma. Hundreds of of fans consistency pressed us at beer festivals, our Taproom, and public encounters to please offer the Dunkel Lager in package for purchase at retail. That time has come. As a late Valentine’s Day gift to beer drinkers across our distribution area, Dunkel Lager will be offered in six packs. Further, Dunkel Lager will be offered year round in the first new year round offering since This Machine IPA in 2012,” explained Director of Marketing and Sales, Wes Alexander.
Dunkel is a Munich Style dark lager, brewed with reverence for tradition. Munich, Pils, and Vienna malts unite to produce a bread-like, delicate sweetness with hints of nuts and caramel. Mt. Hood hops are used sparingly to provide balance, offering up a smooth and drinkable dark lager with rich and complex flavors that keep you coming back for more. Classic, timeless, and enjoyable, Dunkel Lager checks in at a sessionable 4.8 % alcohol by weight.
Lager represents one of the most significant technological innovations in the modern era of beer. Germanic tribes developed an ingenious system of storing grain for leaner times of spring and summer by brewing beer with leftover grain from a bountiful harvest. That beer would be then be stored cold in the ice caves high in the Bavarian Alps and allowed to “lagern” through the winter months.
The early German beers fermented and stored using the “lagern” method, while clearer than most ales of the day, were still dark and probably most closely related to what we call in modern day “Dunkel Lager.”
Eric Marshall a fourth generation Tulsan with a degree in International Business and German language from the University of Tulsa. Eric left Tulsa in 2004 to study the art of brewing in Munich, Germany where he was awarded the prestigious International Diploma in Brewing Technology from the World Brewing Academy. He apprenticed in multiple breweries throughout Germany. Marshall Brewing Company began offering beer commercially in May of 2008 ushering in a new era of Tulsa brewing. Employing a production model, Marshall Brewing Company focuses on handcrafting full strength ales and lagers.
Jester King is thrilled to announce that this Friday, February 23rd at 4pm the brewery will be releasing Elements of Composition Blend 1! Elements of Composition is our collaboration with De Garde Brewing in Tillamook, Oregon and Sante Adairius Rustic Ales in Capitola, California.
When blend 1 first debuted at De Garde in December of 2016 we called it, “a blend of beer and friendship spanning the course of years.” Well, we’d say that’s even more the case now. Elements of Composition (or EoC for short) was blended all the way back in February of 2016. It has been in bottle now for two years.
Even before blending, it was quite old. We took three year old, 100% spontaneously fermented beer from De Garde and blended it with two year old, 100% spontaneously fermented beer from Jester King, and mature, foudre aged saison from Sante Adairius. Here’s another way to look at how old the beer is at this point — its oldest component was brewed in 2013.
Why does the age of the blend matter? The coolest thing in our opinion about EoC is combining microorganisms from De Garde, Sante Adairius and Jester King, then seeing how they slowly transform the beer. Fermentation is remarkable process to say the least. Seven years in, we’re continually surprised by what wild yeast and bacteria can do to a beer as it matures. Despite being around beer 24/7, year-in and year-out, we don’t get bored with fermentation flavors and aromas. They’re ever changing. When we met in Tillamook in early 2016 to blend EoC, we knew we were just creating a rough manuscript for the beer. We knew the yeast and bacteria would take what we blended and transform it over time into a finished composition (pun intended). At this point, the microbes have now had two full years to slowly take the blend in the direction they’ve figuratively chosen, and we’re excited to share what has transpired.
So why has it taken over a year from the initial release at De Garde for the beer to be finally be released at Jester King? Unfortunately, we ran into label approval issues with the State of Texas. The State believes that the EoC Blend 1 label violates the three-tier system. Its position is that because De Garde is a “manufacturer” of beer, its label cannot bare the name or mark of Jester King because we are a “retailer” of beer. De Garde is in Tier 1 (manufacturing), and we are in Tier 3 (retailing), even though we’re a brewery too (we promise). The State believes having a retailer’s mark on a manufacturer’s label creates an unfair trade benefit for the retailer. Essentially, as we see it, the State is trying to prevent a manufacturer from cozying up to an individual retailer and getting special favors by putting the retailer’s name on its product.
While we understand the State’s rationale and realize the law is designed to fight corruption, we don’t think the law was written with the intent of stopping breweries from collaborating. We think the State is widely casting the law like a giant net, rather than using it like a scalpel to fight instances of corruption. Unfortunately, EoC has gotten tangled up in this broad net.
It’s our belief that breweries should be able to publicly state truthful, accurate information about a beer. The public has the right to know who made a beer and how it was made. We believe the State’s position violates our First Amendment rights to tell the truth about a collaboration beer.
In the past, we’ve stood up for our First Amendment rights. Back in 2011, we won a lawsuit against the State over being able to call beer “beer” and being able to tell our customers where our beer is sold. In this instance, rather than waiting who knows how long for a lawsuit to be decided, we capitulated and agreed for our name and logo to be removed from the EoC Blend 1 label.
We hope this issue can be worked out amicably with the State in the future. We don’t want to continue on forever with this farce.
As we mentioned, EoC Blend 1 will be released at our tasting room this Friday at 4pm. We have approximately 500 bottles available (750ml/$28). The bottle limit is one per customer per day. We do not have any kegs or bottles to pour, so it will not be available by the glass.
We hope you enjoy this multi-year experiment in blending and fermentation! It was created with two of the breweries we have the highest level of respect and admiration for. We could not be more grateful for the opportunity to work with such special people at De Garde and Sante Adairius, and we believe the results truly are a blend of beer and friendship spanning the course of years.
Everyone loves a good beer festival. They are a great way to try a bunch of new beers, explore parts of a city, and hang out with other craft beer enthusiasts. As small and independent brewing matures, so do beer festivals. Organizers are finding creative themes to make their events standout (and sell out). Check out these creative beer festivals with themes from oddball to athletic. They’re well worth a beercation.
2018’s Themed Beer Festivals
Brew-Ski Festival | Boyne Falls, MI | March 10 (with festivities from March 9-11)
Where snow hounds and beer nerds unite! Boyne Highlands Resort in Boyne Falls Michigan puts on the Brew-Ski Festival and Communications Director Erin Ernst tells us that suds and snow are a great combination and since this event is staged right at the base of the slopes, you can enjoy a morning on the slopes and an afternoon tasting beers. At least 70 breweries participate and bring sample pours of 285 different beers. If you don’t ski as well as you fall, don’t worry — there are plenty of other entertainment options including live music to round out this festival.
FemAle Brew Fest | Fort Lauderdale, FL | March 24
This year brings the second edition of FemAle Brew Fest, a festival that celebrates women in beer. Breweries pouring at the FemAle Brew Fest are either owned or co-owned by women or have a female in a prominent part of the business. “I take pride in the fact that for a decade I have played an integral part in producing a high quality product, and generating a healthy profit,” says Angela Burroughs, founder of Proof Brewing Co. and featured event brewery. Organized by Fem Collective, a number of the food vendors will also be female-owned businesses.
Northern Lights Rare Beer Fest | St. Paul, MN | March 24
Beer can be rare. You can argue that seeing the Northern Lights is rare. Try to combine the two? Epic. Sure, there’s no guarantee of a solar flare headed towards Minnesota in March, but the Northern Lights Rare Beer Fest in St. Paul does guarantee some rare beer. Previous winning styles, which are deemed “Aurora Borealis Award Winners,” have included a huckleberry sour, a honey bourbon barrel aged stout, and a wheat wine aged in Pappy Van Winkle barrels. Mark Opdahl from Chop Liver Craft Beer Festivals loves how this event can “combine amazing food and the beautiful architecture that is the Minnesota History Center, along with the backdrop of downtown St. Paul and the state capitol building.”
Decibel Metal and Beer Fest | Philadelphia | March 31-April 1
Decibel Metal and Beer Fest organizers, Decibel Magazine, have shown beer lovers the connections between the metal music community and the craft beer community since the debut of their Brewtal Truth column back in 2009. If you love metal or beer this may just be the festival for you. Fourteen metal bands will take the stage, and 20 breweries will pour their beers, many of which already have metal connections. Alex Yarde from Decibel says, “Decibel Metal & Beer Fest — the ultimate celebration of the most headbang-worthy craft beer in North America — truly brings that brotherhood to life.”
Decibel Metal & Beer Fest in Philly brings together metal bands and metal-themed breweries. (Gene Smirnov)
Modern Hops Day of the Juice | Atlanta | March 31
This year brings the inaugural Modern Hops Day of the Juice festival, which will take place in Atlanta’s brand new Monday Night Brewing Garage. During the festival, breweries will pour mostly experimental beers made with new and experimental hops, making this beer fest a hop head’s dream. Bonus: It’ll bring together breweries that you can’t often get in Georgia. Eric Levin from modernhops.com tells me he’s excited about this festival for many reasons including the “many special collabs brewed just for this festival.” Eric says all proceeds will be donated to two charities: The Georgia Transplant Foundation and the Polycystic Kidney Foundation.
AmeriCAN Canned Craft Beer Fest | Phoenix | April 28
It’s unCANny just how amazing a festival exclusively dedicated to canned beer can be. The AmeriCAN Canned Craft Beer Fest is more than sample tables. There is also a beer science garden and seminars so you can learn while you sample, beer Olympic game competitions so you can play while you sample, and a rare beer garden for those hard to find cans. Sample enough and you might just be doing the … can-can.
Sly Fox Bock Festival and Goat Races | Pottstown, PA | May 6
Goat things are all the rage: goat yoga; Tom Brady being called the “G.O.A.T.” (Greatest Of All Time). But honestly, this offbeat beer festival beats even Tom Brady. Sly Fox Brewing Company’s Bock Fest and Goat Race is everything you’re dreaming it is: a beer festival which also features goat races. Where else can you watch 60 goats race for glory while you sip on a variety of craft beers?! Nowhere. Sarah Jagiela tells us that this festival “started out as a small group of brewers hanging out drinking beers and running around with a couple of goats in a parking lot, [but] has transformed into a crazy day with thousands of people in the fields surrounding the Pottstown brewery.” Plus the annual Maibock is released at the event and named after the winning goat.
The Sly Fox Bock Festival and Goat Races brings together beer and goat races. (Sly Fox Brewing)
Strang Brew Festival | Reno, NV | May 19
Craft brewers push the envelope of traditional beer styles and flavors, and Reno’s Strange Brew Festival pushes the envelope of craft brewers further. The only “rule” is that the beer has to be, well, strange. Not sure what that means? Feast your eyes on some previous year’s beer entries: Bubble Gum Ale, Sunny D Saison, Sour Bock Infused with Sour Patch candy, Barrel Aged Butternut Squash and White Sage Saison. Strange. Enough said.
Lagers for Lumber Fest | Longmont, CO | July 21
Wibby Brewing’s Lagers for Lumber is Colorado’s only festival exclusively dedicated to the lager, which is kind of a big deal since ales get so much darn attention (in this beer writer’s humble opinion). They’re planning bands, silent disco DJs, arcades, laser shows, crafts for kids, swimming pools, and eight-foot floating inflatable flamingos (since a flamingo is hidden within the artwork on all of Wibby’s cans). Previous years have donated as much as $6500 to local charities and the hope is that this year will raise even more.
It was a hurricane no Houstonian will ever forget. When Harvey hit the area in August 2017, the storm left no one untouched. But while the city flooded, so did support flood into the communities surrounding the devastation.
“We, along with many other breweries, held food, water, and supply drives to collect and donate to those in need,” says Sam Wright, head brewer at Southern Star Brewing Co. in Conroe, Texas. Wright says Hurricane Harvey slowed down beer production, and it was difficult for them to get their beer to the market, but that wasn’t what everyone was focused on at the time.
“The main impact was seeing the damage sustained by our fellow Houston-area residents,” Wright says. “Most of our employees are lifelong Houstonians, and can remember past hurricanes, such as Ike, Allison and Alicia. Harvey was much worse than those, both in total cost to repair, and how widespread people were displaced.”
Sam Wright, head brewer at Southern Star Brewing, thought of the Daisy Chain Experiment after Harvey. (Southern Star Brewing)
So the community came together, and it’s exactly that attitude that sparked an idea so crazy it just might work: a “daisy chain” to bring Houston-area breweries together with a single strain of yeast. It would start at Southern Star and make its way across dozens of other breweries, bringing them together in much the same way that Houstonians came together for Hurricane Harvey relief.
“The idea came from wanting to see how far it could go, and wanting to see our teams work together to put on pint nights and tap takeovers,” Wright says. “I knew the breweries were able to work together, but I wanted to see how many could pull it off.”
The Houston Daisy Chain Experiment promises to be a grand one. With only two rules — to use the yeast strain from Southern Star and to reference the project’s name on the packaging — the door is wide open for creativity. Each brewery can decide how they want to make their beer stand out in terms of everything from beer style to batch quantity.
Before the project has even launched, two dozen independent breweries are showing their support. Aside from Southern Star, these Texas Craft Brewers Guild members have all signed on: 8th Wonder, Eureka Heights, Copperhead, 11 Below, Sigma, Braman, Lone Pint, Town in City, Bearded Fox, Brash, No Label, BAKFISH, Texas Leaguer, Buffalo Bayou, Platypus, City Acre, Holler, Fetching Lab, Whole Foods Brewing, Spindletap, Blackwater Draw, New Republic and Back Pew Brewing.
“Houstonians have always put a lot of effort into helping others in need.” Sam Wright, Southern Star Brewing
In that spirit, Southern Star plans to donate $1 per pint sold at the release party on Feb. 23 to the Houston Food Bank. The other breweries will continue to release their individual Daisy Chain Experiment beers throughout the spring.
“When I first came up with the idea, it was mostly about the symbolism of our region’s craft breweries working together to show our unity in our local brewing community. But with the storm, followed by the Astros winning the 2017 World Series (finally!), it turned into more of a show of love for our entire community. Houstonians have always put a lot of effort into helping others in need, especially after major storms,” Wright says.
It’s something you can see in the long lines to volunteer and the way the city never fails to open its arms to those in need.
“I can’t imagine any other industry that would share resources and work together like this,” Wright says.
With a city like Houston holding them up, we look forward to seeing some of the amazing brews these sprout from the Daisy Chain Experiment.
ATLANTA – Scofflaw Brewing Company has brewed a special release of its popular Basement IPA to raise money for cancer research. The one-off, triple-hopped version of Basement IPA featuring Galaxy hops will be on tap and sold in specially labeled F*** Cancer! six-packs at the brewery’s tasting room in the Bolton neighborhood of Atlanta’s Westside on Saturday, Feb. 24.
The goal is to raise $10,000 for cancer research. The event is dedicated to Scott Selig, who worked as the president of Selig Enterprises up until his death from cancer Oct. 30.
“We recently lost our friend Scott Selig, a young, talented man that was taken from us and from our community,” said Matt Shirah, the co-founder and President of Scofflaw Brewing. “Scott was often described as a visionary. We are working with Scott’s family business to carry his vision forward and I thought it might be a good idea to leverage our Scofflaw attitude and sometimes attention attracting culture to raise money for this cause on Feb. 24th, which would have been Scott’s 48th birthday.”
“This is part of a larger fund-raising project,” continued Shirah, “headed by Scott’s niece Jordan Shoulberg and Khaki Loughran.” All profits from the sale of this special release will be donated to The Leukemia & Lymphoma Society.
The special addition of Basement IPA features oats in the malt bill to provide extra haze and a creamier mouthfeel for the 7.5% ABV beer. Citra and Galaxy hops in the boil are augmented by a triple dry hop addition of Galaxy. Visitors to Scofflaw can purchase six-packs for $18 as well as order pints of F*** Cancer! from the bar from noon until 9 p.m.
The commemorative can label featuring lettering in pink was created by artist Josh Jameson and just 200 cases will be produced. For those who would like to stop by the tasting room just to make six-pack purchases, additional sales stations will be set up at the brewery. Commemorative F*** Cancer! T-shirts in various colors will be available while they last.
Since opening in August of 2016 Scofflaw Brewing has built a tradition of helping charities as well as individual families in the community. The brewery has previously promoted events on behalf of the Arthritis Foundation, Breast Cancer Awareness, the Georgia Craft Brewer’s Guild, Children’s Healthcare of Atlanta and Bosley’s Place for rescue dog adoption.
Co-founded by Matt Shirah and Brewmaster Travis Herman, who developed beers on a one-barrel system in the basement of the home of Shirah’s mother-in-law, Scofflaw opened in August of 2016. It has been named by BeerAdvocate, Paste Magazine, USA Today, Craft Beer & Brewing and RateBeer.com as one of the best new breweries in America. Follow Scofflaw on Facebook, Instagram and on Twitter @ScofflawBrewing.
Contact – email@example.com or 404-918-6780
The prestigious James Beard Foundation announced its 2018 award semifinalists Thursday, Feb. 18, and independent breweries and brewery leaders are on the list.
The annual James Beard Awards seek to recognize leaders in America’s food culture, and being named a semifinalist is a huge honor. Competition is stiff. The foundation says it received more than 20,000 entries for the 2018 awards.
Fullsteam’s Sean Lilly Wilson at an NC Brewers Guild event; Highland’s Leah Wong Ashburn; Jester King’s Jeff Stuffings
Awards are broken down into 21 categories across the world of food, including chefs, restaurants and service.
Under Best New Restaurant, the foundation named Brewery Bhavana in Raleigh, North Carolina, as a semifinalist.
Five brewery leaders are semifinalists in the Outstanding Wine, Beer or Spirits Professional category — the same category that Dogfish Head CEO Sam Calagione and brewmaster at Brooklyn Brewery, Garrett Oliver, won in 2017 and 2014, respectively.
The 2018 semifinalists for Outstanding Wine, Beer or Spirits Professional include:
Beyond the awards, the James Beard Foundation embraces independent craft breweries as a force in American culture with events like its annual National Beer Day dinner in April, featuring Chef Adam Dulye, CraftBeer.com contributor and executive chef at the Brewers Association — publishers of CraftBeer.com.
On Wednesday, March 14, 2018, the foundation will announce the final nominees in each category. Winners will then be recognized at the 2018 James Beard Awards Gala on Monday, May 7, 2018, at the Lyric Opera of Chicago. Dogfish Head has announced it’s a sponsor of this year’s awards, which are dubbed the “Oscars of the food world.”