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Craft beer and dessert are a phenomenal pairing duo that goes well beyond drinking a chocolate stout alongside a chocolate cake. Creative chefs continue to find delicious ways to add beer to their dessert recipes. Whether it’s combining an award-winning porter with local ice cream or using beer to turn a traditional tiramisu into a “beeramisu,” here’s a taste of the ways brewpub and brewery chefs are exploring the flavor potential of beer-infused desserts.
Blackwater Stout Bread Pudding | Edge Brewing | Boise, ID
For this rich bread pudding at Edge Brewing, Boise-made brioche is soaked in dark chocolate, cinnamon, and a creamy custard. All of that gooey goodness is topped with ice cream, caramel, and a house-made dark chocolate syrup made with a reduction of Blackwater Stout, Edge Brewing’s Russian Imperial Stout.
“Big, rich, and full-bodied beers help with balancing the sweetness of desserts,” says Tony Knipe, executive chef at Edge Brewing Co. Chef Knipe also suggests Belgian-style beers with fruitier desserts and IPAs with super sweet and rich desserts.
In an effort for sustainability, Great Lakes Brewing Co. sends low-fill bottles to their neighbors at Mitchell’s Homemade Ice Cream, instead of dumping them. The Edmund Fitzgerald Porter bottles, an award-winning beer with chocolate and coffee notes, are used to make the porter chocolate chunk ice cream available in the brewpub. The ice cream is also made with fair-trade dark chocolate.
Chocolate Irish Car Bomb Cake | Collision Brewing | Longmont, CO
The molten chocolate stout cake at this car-inspired brewery is made with the Midnight Ride chocolate wheat stout – a rich beer with flavors of banana and a bitter, hoppy, earthy finish, made with Belgian chocolate malt. The cake is topped with a house-made Bailey’s infused whip cream and a chocolate sauce.
Chocolate Chip Cookie | Maui Brewing Company | Maui, HI
The cookie at Maui Brewing Company is prepared with chocolate from Valrona, using an intense Manjari chocolate. It’s served up warm with locally produced Hawaiian vanilla bean ice cream and two different warm beer-infused sauces. The Bikini Blonde caramel sauce is a classic caramel sauce made with a reduction of Maui’s Bikini Blonde beer. The chocolate sauce is made with a reduction of the brewery’s Coconut Hiwa Porter, brewed with toasted coconut.
Terry Lynch, executive chef for Maui Brewing, suggests pairing light desserts, such as sugar cookies, with beers that have notes of apricot or lemon. Chef Lynch says pairing bold flavors works well, too. “Our hoppy citrusy IPA works with a caramel apple tart,” Lynch says.
Martin City Brewing
Beeramisu | Martin City Brewing | Kansas City, MO
Martin City Brewing in Kansas City puts a twist on a classic Italian dessert by dipping layers of ladyfingers in a Belgian Abbey Ale along with Kahlua and coffee. Each row of cookies is smothered with creamy mascarpone cheese sweetened with powdered sugar and a touch of cocoa powder. The mixture is spread evenly and sandwiched between layers of the soaked ladyfingers.
A pairing tip from Matt Moore, owner of Martin City Brewing Co.: He says a lighter beer, such as a wheat, tastes great with a strawberry cheesecake – especially on warmer days.
Pig Minds Brewing
Special Brownie | Pig Minds Brewing | Machesney Park, IL
Pig Minds Brewing is a brewpub that specializes in vegan food. Their chocolatey, vegan brownie is blended with chocolate and an 8% ABV Joe Daddy Imperial Coffee Stout, which is made with house roasted coffee. It’s drizzled with chocolate syrup and a peanut sauce and topped with powdered sugar. “For our desserts, we have a few malt forward beers that pair best with them, like Joe Daddy Imperial Coffee Stout, Flap Jacks Maple Porter and our Phil-Up Brown Ale,” says Brian Endl, owner of Pig Minds Brewing.
Brandy Bread Pudding at Wolf’s Ridge Brewing | Columbus, OH
The Dire Wolf Imperial Stout is added to a classic caramel sauce while it’s heating, lending a roasted, chocolatey flavor to the sauce. That sauce then tops the brandy-soaked brioche along with an eggnog ice cream, brandy cherry jam, and cinnamon walnut crumble.
Emmett’s Brewing Co
Chocolate Stout Brownie | Emmett’s Brewing Co. | Downers Grove, IL
The brownie is made with Emmett’s Cow Tipper, a milk stout with notes of sweetened espresso, roasted chocolate, and hints of caramel. It’s topped with vanilla bean ice cream, a salted caramel-peanut brittle, and a caramel drizzle.
The unexpected ingredient of beer in these desserts adds a creative and a personal touch. There is truly no better way for a beer lover to end a meal than with a beer-infused dessert, ideally paired with a tasty craft beer.
For beer lovers, is there anything more visually stunning than an expertly poured glass of beer? No matter the style, a beer poured into a beer clean glass enhances the overall experience. That’s why we’re celebrating the inaugural #BeerCleanGlassDay on April 27 and invite you to join the Cicerone® Certification Program efforts to highlight this simple, but sometimes overlooked aspect of beer enjoyment. Beer Clean Glass Day raises awareness about appropriate service standards and lets you thank those bars, restaurants and breweries who maintain them.
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“To get a beautifully poured beer you have to have a beer clean glass,” says John Scholl, marketing manager for Cicerone. “Even though many establishments have suitable cleaning procedures and sanitized glassware, it doesn’t mean that it’s truly beer clean glassware. Guests are rewarded when they visit a business that puts in extra effort to their beer program.”
It may seem obvious to want a clean glass for your beverage. Beer requires an elevated level of clean. Simply put, it’s not clean until it’s beer clean.
The Brewers Association’s Draught Beer Quality Manual describes beer clean as, “free of visible soil and marks but also free of foam-degrading residues, like soap, grease or fat.”
Beer’s carbonation easily reveals residue on a non-beer clean glass by producing bubbles which cling to the dirty spots. A beer clean glass is free of bubbles clinging to the inside and produces a lasting cap of foam which will deposit lacing down the glass as the beer is enjoyed.
Celebrating a beautiful, beer clean glass and recognizing the beer-centric establishment that take pride doing it right is not a difficult ask. Cheers to beer clean glassware and a complete beer experience. To participate, tag #BeerCleanGlass in photos of beautifully poured beer across social media on April 27, 2019.
For more resources on beer service procedure, as well as, to download a free copy of the newly enhanced Draught Beer Quality Manual, visit DraughtQuality.org.
CraftBeer.com: The Perfect Craft Beer Pour - YouTube
CHICAGO, IL — Carving out a distinct niche and international acclaim in the brewing industry for applying a chef’s mindset to the brewing process, Moody Tongue reveals that it will open doors to two new restaurants in the new brewery facility at 2515 S. Wabash led by Chef Wentworth. The Dining Room at Moody Tongue will feature a 25-seat, beer-focused fine-dining restaurant with a 10-course tasting menu. They will also launch The Bar at Moody Tongue, a brand-new iteration of Moody Tongue’s tasting room with expanded culinary options that push far past the notorious oysters and chocolate cake menu that the Pilsen location has become known for.
JARED + JARED: Friends for years, the pair first collaborated on a custom beer while Wentworth was serving as executive chef of Longman & Eagle (7-time Michelin-star recipient) and Rouben was brewmaster at Goose Island Beer Company. Wentworth is no stranger to pairing high-quality food with beer of equal caliber, as demonstrated during his time as executive chef at Dusek’s Board & Beer, a beer-centric restaurant located within historic Thalia Hall in Pilsen. Here, he garnered a Michelin star in 2016 and 2017, making Dusek’s one of the first beer-centric restaurants in the nation to receive this prestigious ranking. When the expansion for Moody Tongue and the new restaurants began to become a reality, Rouben tapped Wentworth for his culinary expertise and they embarked on a two-week research and development trip to Belgium and France to further solidify their relationship on a personal and professional level.
“We have a shared love for premium ingredients that are luxurious and indulgent. Having that same mindset towards food is complementary to what we do with beer at Moody Tongue,” says Rouben.
“I haven’t seen any other brewer take the quality and dedication to his craft like Jared Rouben does. It’s really inspiring as a chef,” says Wentworth. “The creative osmosis between us just flows and together we are pairing food and beer at a higher level than arguably anyone has done before. Expect the menus at both spaces to be playful and not take themselves too seriously, because while I love fried chicken, I love fried chicken and foie gras butter even more.”
“It’s always been our intention to expand the culinary offerings at Moody Tongue, but we wanted to focus on building the brand and increasing beer production first,” says Rouben. “Now after five years, with the new venue and help of Jared Wentworth, we will finally have the capability to move forward with our vision. It’s exciting for me to work with someone of his skill-level and refined palate, which allows me the opportunity to continue to learn as well. When does a brewmaster ever have the opportunity to sit down with a chef this talented and work together like this?
THE DINING ROOM AT MOODY TONGUE, AN EARLY PREVIEW: At The Dining Room, an intimate 25-seat venue, guests will experience a hyper-seasonal, refined 10-course tasting menu of elevated dishes with global influences drawn from Wentworth’s travels. Look forward to dishes such as king crab served with cheung fun noodles, soybeans, peanut and XO sauce paired with a Sour Watermelon Saison. To complement Wentworth’s unique offerings, Rouben will offer innovative presentations of beer pairings (some of them exclusively designed for the tasting menu) through manipulation of temperature, quantity, verticals, tinctures and more. The duo aims for guests to feel comfortable, satiated, and to leave with a good buzz.
THE BAR AT MOODY TONGUE, EARLY PREVIEW: In contrast to The Dining Room, The Bar will offer a more casual vibe with a la carte menu items. Veering away from the often cold and stereotypical industrial format found in brewery tasting rooms, expect the same high design by Chicago design firm Mo Faux Studio, which put the previous Moody Tongue Tasting Room on the map. Wentworth will demonstrate his versatility as a chef who has mastered various types of cuisine with elevated bar offerings that range from everything such as fried chicken served with maque choux, griddled corn cakes and foie gras butter, to Tunisian spiced romanesco with beluga lentils, onion ragout, dill-infused raita and Moroccan oil. Each dish will come with suggested beer pairings that have been expertly selected between Rouben and Wentworth from one of The Bar’s 16 taps or specialty bottle options. Moody Tongue’s perennial beers including the Sliced Nectarine IPA and Steeped Emperor’s Lemon Saison will continue to be served, alongside a number of offerings from their specialty beer programs — such as whiskey barrel-aged beers, the Farmers Market Series and Sour Series, with even more new beers to come thanks to the increased space that the facility provides to launch additional offerings.
Longtime Moody Tongue fans will be pleased to hear that The Bar at Moody Tongue will continue to serve fresh oysters and their infamous 12-layer German chocolate cake.
More details to come on The Bar and The Dining Room at Moody Tongue in the coming weeks. Additional information on Moody Tongue Brewing Company and Wentworth can be found below.
ABOUT MOODY TONGUE BREWING COMPANY: Founded in 2014 in Chicago by cousins Jared Rouben (President & Brewmaster) and Jeremy Cohn (CEO), Chicago’s Moody Tongue Brewing Company is built on the philosophy of culinary brewing, appealing to those with a discerning palate—or as Rouben describes, a “moody tongue.” A graduate of the Culinary Institute of America in New York and the Siebel Institute of Technology—one of the world’s leading beer schools founded in 1900—Rouben worked in Michelin-starred kitchens including the Martini House in Napa Valley, California and at Thomas Keller’s Per Se in New York City before beginning to brew. Utilizing his extensive culinary background and brewing education, Rouben approaches brewing with a chef’s mindset, carefully creating balanced beers that encompass layers of flavors and aromatics using three principles — sourcing high-quality ingredients, understanding how best to handle ingredients, and knowing when and how they should be incorporated during the brewing process. Each year, the brewery offers six perennial beers, such as the Sliced Nectarine IPA, Steeped Emperor’s Lemon Saison, and Caramelized Chocolate Churro Baltic Porter as well as a selection of limited release beers and wine or whiskey barrel-aged beers. The distribution of Moody Tongue beers focuses on culinary markets throughout the United States with a presence in major cities including Chicago, Las Vegas, Charleston, Houston, Atlanta, Asheville and more across nine states, as well as internationally across China in cities like Shanghai, Beijing and Hangzhou. In 2016, Moody Tongue Brewing Company expanded to open The Tasting Room within a 125-year-old abandoned glass warehouse in Chicago’s Pilsen neighborhood. The venue serves a menu of both year-round and limited-release beers in an intimate mid-century modern space showcasing a library, which houses the largest collection of beer books in the country. The stylish space quickly garnered critical acclaim and three years later, Moody Tongue’s Tasting Room earned the 2019 Jean Banchet award for “Best Bar”. Later in 2019, Moody Tongue began moving operations to an entirely new 25,800 sq. ft. space in the city’s South Loop. The large-scale expansion, located at 2515 S. Wabash, will immediately double the brewery’s current production capacity and will house two all-new dining concepts this summer — a casual, à la carte tasting room, The Bar at Moody Tongue, as well as upscale, intimate restaurant, The Dining Room at Moody Tongue led by nine-time Michelin-starred Chef Jared Wentworth. For more information, please visit www.moodytongue.com, call 312.600.5111 or find them on social media @moodytongue.
ABOUT EXECUTIVE CHEF JARED WENTWORTH: A rocker at heart, nine-time Michelin starred chef Jared Wentworth fell into cooking at a young age as a means to support his traveling musical career. With the arrival of his first son, he shifted his focus to working as a chef full-time and continued this path for the next 25 years. A graduate of Kendall College, Wentworth’s early career was spent in a number of former critically-acclaimed Chicago restaurants including Tizi Melloul and the kitchens of legendary chefs David Burke and John Hogan at Park Avenue Cafe. He credits the late great Keith Korn, whom he worked with at Chicago restaurant Gordon, for shaping his unique cooking style to transform classics into modern creations. When the opportunity came to open Quinn’s Pub with restaurateur Scott Staples, he moved to Seattle to helm the restaurant as executive chef for five consecutive years.
In 2010, he returned to Chicago, as the opening executive chef at Longman & Eagle, co-operated by hospitality collectives 16” On Center and Land & Sea Dept. in Logan Square, earning the neighborhood hot spot a prestigious Michelin star in their first year and thereafter holding this ranking from 2011-2017. Wentworth went on to open additional concepts Dusek’s Board & Beer in Pilsen, The Promontory in Hyde Park and later, Saint Lou’s Assembly & MONEYGUN in the West Loop as chef/partner with 16” On Center, earning another Michelin star for Dusek’s in both 2016 and 2017. In January of 2017, he accepted the position of culinary director for Heisler Hospitality and worked to re-concept Wicker Park’s Trencherman restaurant into Trench for which he received a three-star review from Chicago Tribune food critic Phil Vettel. Eager to return to the kitchen and be a part of its inherent camaraderie once more, Wentworth resigned from his role as culinary director to resume work as executive chef with highly-regarded chef and restaurateur Mathias Merges (Billy Sunday, Yusho). Together they opened the bi-level cocktail bar and restaurant Mordecai in the heart of Wrigleyville in 2018, again gleaning a three-star review by Vettel.
As long-time friends and past collaborators at Goose Island Beer Company as part of the Chefs Collaboration Series, Wentworth and Moody Tongue President and Brewmaster Jared Rouben always hoped to one day work together in a greater capacity. When Rouben and his business partner, CEO Jeremy Cohn, decided to move Moody Tongue’s operations into Chicago’s South Loop neighborhood to expand production and build out a new tasting room and restaurant, Rouben asked Wentworth to come aboard as executive chef of the new concept. The two traveled through France and Belgium to conduct research and development for two menus— a tasting and a la carte— that focus on one essential concept: food and beer pairing at the highest caliber. The Bar (casual) and The Dining Room (fine dining) at Moody Tongue will exhibit the endless possibilities of expertly crafted pairings cultivated from over two decades of experience brought to the table by Wentworth and Rouben. With an aim to provide elevated dishes with global influences drawn from his travels in a format that is fun and unpretentious, Wentworth’s 10-course tasting and a la carte menus will unite beer and cuisine in an unprecedented, interactive way.
SAN DIEGO, CA— Karl Strauss Brewing Company and Taylor Guitars are celebrating the arrival of ReGreen Brut IPA with a Release Party on Friday, April 26th at the Karl Strauss Tasting Room. Not only is this the first opportunity to taste the beer, but the event will also feature appearances from Bob Taylor, Karl Strauss Brewmaster of R&D Paul Segura, and live performances by Birdy Bardot and The Midnight Pine.
ReGreen Brut IPA is part of an annual, rotational IPA series brewed in collaboration with Taylor Guitars to raise awareness for local environmental initiatives. These beers aim to “ReGreen” the community and partner with organizations that aid in these worthy causes. This year’s edition is brewed in support of local non-profit Friends of Balboa Park and their Trees to Treasures program, which helps to maintain the precious tree canopy in Balboa Park.
“We are tremendously grateful to Karl Strauss and Taylor Guitars for their continued partnership with Friends of Balboa Park to support their mission of giving back to local environmental causes. There is nothing more ‘San Diego’ than craft beer and Balboa Park, so putting those two iconic things together to create a unique craft brew and support local trees is a wonderful cause we hope everyone can get behind.” — Friends of Balboa Park Executive Director, John Bolthouse.
For more information on the ReGreen Release Party, visit www.karlstrauss.com/events/regreen-release-party. For more information about Karl Strauss Brewing Company or with any media inquiries, contact Emily Hutto at email@example.com .
ABOUT ReGREEN BRUT IPA
Stats: 7.0%, 6 SRM, 25 IBU Hops: Cascade, Citra, Strata, Galaxy
Label Copy: We’ve teamed up with our friends at Taylor Guitars to bring you this annual, rotational IPA series. Together, we’re raising awareness for local environmental initiatives and “ReGreening” our community by supporting organizations that aid in these worthy causes. As for the beer? This year’s edition of ReGreen is a Brut IPA with a champagne-like, crisp flavor profile. It has bold notes of tropical fruit, hints of pine, and in true Brut fashion, finishes incredibly dry. 2019 efforts will support the Trees to Treasures fund led by Friends of Balboa Park. ReGreen the beer, ReGreen the community.
ABOUT KARL STRAUSS BREWING COMPANY
Karl Strauss Brewing Company has been proudly independent since 1989, pioneering the craft beer scene with innovative beer releases like Aurora Hoppyalis IPA, Queen of Tarts Dark Sour, and Boat Shoes Hazy IPA. For more information, visit www.karlstrauss.com or call the brewery at (858) 273-2739. Share it. Cheers.
ABOUT TAYLOR GUITARS
Founded in 1974, Taylor Guitars is one of the world’s leading manufacturers of acoustic guitars. Renowned for blending an innovative use of modern technology with a master craftsman’s attention to detail, Taylor guitars are widely considered among the best sounding and easiest to play in the world. Many of today’s leading musicians make Taylor their guitar of choice, including Jason Mraz, Zac Brown, Shawn Mendes and Taylor Swift, among many others. Find them online at www.taylorguitars.com.
ABOUT FRIENDS OF BALBOA PARK
Friends of Balboa Park is a nonprofit affinity organization that champions and enhances the park by connecting the philanthropic community to Balboa Park. The group has spearheaded major capital improvement initiatives throughout Balboa Park, including upgraded carillon speakers in the California Tower, restoration of the historic gate houses and Lily Pond, information kiosks, Adopt-A-Plot program, dedicated benches and trees, operation of the historic Balboa Park Carousel, and other programs that facilitate the community’s direct involvement in the enhancement of Balboa Park. For more information, visit www.FriendsOfBalboaPark.org.
PONCHA SPRINGS, CO— Spring has sprung in the Arkansas River Valley and Elevation Beer Co. has released two fruit beers to celebrate the season. Raspberry Gulch and Pineapple Acide are now available for a limited time in six packs of 12 oz. cans across Colorado while supplies last.
Raspberry Gulch is a fruited Imperial Saison with a traditional yeast strain from Belgium and nearly 18 pounds of raspberries per barrel. Raspberry Gulch plucks that high altitude tart trailside raspberry and puts it right in your glass. With subtle notes of hay and a comfortable 7.5% ABV, this seasonal release is the perfect way to start your spring adventures.
The French translation of sour, Acide, is the brewery’s trip into the increasingly popular style of kettle soured beers and has since spawned several fruit variants including Peach, Pomegranate, Raspberry, and now the return and canned debut of Pineapple Acide as the first 2019 release in the series.
Brewed with lactobacillus and coming in at 4.5% ABV, Pineapple Acide is delicately balanced for an approachable level of puckering sourness, pleasant acidity, and a tart refreshing finish on the tongue. Lemony and floral aromas arise from a generous dose of Amarillo hops and meld with a subtle graininess making Pineapple Acide a hit with brewery staff and patrons alike.
For more information about Elevation Beer Company and their fruited seasonal releases contact Emily Hutto at firstname.lastname@example.org.
ABOUT ELEVATION BEER CO.
Proudly operating in the remote mountain town of Poncha Springs, Elevation Beer Co. is more than just a beer company— we are a family, a community, and a collective of ordinary people doing extraordinary things. Dedicated to creating sustainable, meaningful careers in rural Colorado, we take the preservation of our home as seriously as we do the quality of our beer. Taste our flagship 8 Second Kolsch and a lineup of other usual suspects and seasonals at our tasting room, and in canned 6-packs and specialty bombers across Colorado, Wyoming and Utah.
Join us as we venture into the Outer Reaches! The Cincinnati Observatory will be on hand with actual meteorites and a fully functional telescope for rooftop stargazing starting at 9. Discover your beer zodiac at our Alestrology installation while a galaxy of Outer Reaches beers and a uniquely ethereal cocktail keep you in orbit at the bar. Over.
The mission of the Cincinnati Observatory Center (the Observatory) is to maintain the integrity and heritage of a historic 19th century observatory while promoting the study and practice of 21st century astronomy and science.
Exploring the Outer Reaches is part of our new, monthly taproom series: First Fridays. Keep an eye out for special taproom events and happenings the first Friday of every month!
The air in Chattanooga’s walkable, historic Southside neighborhood crackles with promise. You can feel that it’s getting ready to explode. New craft breweries fling open their doors by the minute, darling eateries take over recently empty historic storefronts, and funky coffee houses sprout up in every nook and cranny.
I wandered into Kenny’s — an adorable minimalist eatery that recently opened in an exposed pipe, wood floor, wide-open room — looking for advice from locals. The staff is super friendly (and hip!). The manager says many of the places like Wanderlinger Brewing are new. I asked if now was the time to open a business or buy property in this rapidly developing, tucked away section of Chattanooga. The answer is yes.
The city is attracting everyone from creative entrepreneurs to foodies and beer geeks. If you’re looking to explore this new Southern hot spot, here’s a walkable guide to Chattanooga’s southside breweries.
Chestnut St. Brown Ale is Chattanooga Brewery’s best-selling beer. (Chattanooga Brewing)
The folks behind Chattanooga’s oldest brewery seek to connect to the past.
“This area had a large German-speaking population in those days, and our namesake produced high quality beers for the community,” says Mark Marcum, co-owner of Chattanooga Brewing Co.
The original CBC opened in 1890 and inspire the name of their mug club. Prohibition closed it down 25 years later.
Today, the brewery sits across the street from Finley Stadium, home for Chattanooga FC, an amateur soccer team, along with University of Tennessee at Chattanooga’s football and soccer teams. Home of easy-drinking beers, CBC’s most popular brew is the Chestnut St. Brown Ale. Be sure to try it before or after catching a game.
Southside also has the distinction of being home to The University of Tennessee at Chattanooga, which certainly adds to its charm and infuses the area with a youthful persona.
In fact, brothers and co-owners Chris and Mike Dial fell in love with the city during their college days when Mike would make the nearly two-hour drive from Middle Tennessee State University in Murfreesboro.
“It was only natural to decide to open our business together in this vibrant, amazing city,” says Chris. “Chattanooga is becoming a mini-Asheville. With 10 breweries and more to come, we are creating a brewery destination city in an already amazing city that draws in folks from all over the country.”
He foresees five to seven more breweries opening within the next three years. The walkability between seven of Chattanooga’s current breweries certainly makes the budding city attractive to hopheads, Chris says.
And like Chattanooga Brewing Co., Wanderlinger aimed to honor the city’s rich history by revitalizing a 110-year-old building, which took three years to renovate.
Bonus: It’s kid-friendly until 8 p.m. and pet-friendly all the time. There’s music three nights a week, and they often have food trucks.
As Chris says, Wanderlinger is all about guests “lingering” as long as they’d like.
Hutton & Smith is best-known for its IPAs. (Hutton & Smith)
For Melanie and Joel Kratstrunk, Chattanooga’s sizzling potential as one of the country’s next amazing craft beer hubs drew them to move and open Hutton & Smith Brewing Company in 2015.
“Chattanooga has a real outdoor community, and the people here are friendly — [it’s] growing exponentially. I expect to see at least twice the number of breweries here in the next three years,” Melanie says.
Hutton & Smith is best-known for three of its IPAS: Igneous, a dry-hopped IPA; Bivoauc, a black IPA, and Promenade, a juicy IPA.
Melanie also nails exactly why Chattanooga is on the brink of big things: “[It has] all the benefits of a big city in a small town, and many of the breweries here are in a walkable distance from either another brewery, or a great local attraction.”
More Chattanooga Breweries
Of course, you can add many more breweries to your beercation agenda in Chattanooga.
Brews from world-class Colorado craft breweries are served alongside world-class mountain views at the 9th annual Lake Dillon Brew Festival, hosted by the Town of Dillon and the Colorado Brewers Guild. More than 35 Colorado breweries will serve up craft beers to thirsty crowds of avid beer connoisseurs. Live music from The Grinz and food, to be purchased a la carte, will also be available – creating a perfect day in the mountains.
Saturday, June 8th, 2018 from 12:30 p.m. – 4:00 p.m.
Marina Park Pavilion (W. Lodgepole Street & Marina Drive, Dillon, CO 80435)
With sweeping mountain views over Lake Dillon to the Ten Mile and Gore Mountain Ranges, Marina Park offers incredible vistas to complement the tasty beers being poured by some of Colorado’s best breweries. Proceeds from tickets benefit the Colorado Brews Guild, a nonprofit trade association dedicated to the improvement of business conditions and advocates to work with the state legislature on behalf of Colorado’s craft brewers.
4 Noses Brewing Company
Angry James Brewing Company
Baere Brewing Company
Barrels & Bottles Brewery
Bent Barley Brewing Company
Boulder Beer Company
Bristol Brewing Company
Broken Compass Brewing
CB & Potts
Dillon Dam Brewery
Dos Luces Brewery
FATE Brewing Company
Gilded Goat Brewing Company
Goat Patch Brewing Company
Horse & Dragon Brewing Company
Jagged Mountain Craft Brewery
Joyride Brewing Company
Lone Tree Brewing Company
New Belgium Brewing Company
New Image Brewing
Outer Range Brewing Company
Pug Ryan’s Brewery
Resolute Brewing Company
Square Peg Brewerks
Station 26 Brewing Co.
Strange Craft Beer Company
Telluride Brewing Company
The Bakers’ Brewery
The Brew on Broadway (The BoB)
Vail Brewing Company
Woods Boss Brewing Company
Ticket Information: Tickets are on sale now for $30 with a price increase to $35 on May 1. Tickets will be available for purchase on June 8, if available for $40. Ticket includes unlimited tastings from 35+ Colorado craft breweries and commemorative glassware. For non-drinkers, tickets are $5. Kids 12 and under are free. To purchase tickets and for lodging information visit https://nightout.com/events/lake-dillon-beer-fest/tickets.
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ORANGE COUNTY, Calif. – The Bruery is unveiling a trio of beers in collaboration with Dogfish Head Craft Brewery: This is Ridiculous, This is Mrs. Ridiculous and Kisses Betwixt Mr. and Mrs. This is Ridiculous. Both The Bruery and Dogfish Head have long focused on creating innovative, unique experimental beers and beer-wine hybrids.
These beers were inspired by the ongoing friendship of The Bruery founder, Patrick Rue, and Dogfish Head founder and CEO, Sam Calagione, who first met at SAVOR in 2009, and released their first collaboration in 2011. Seven years later, at SAVOR 2018, they decided the time was right to work together again. “We brewed these beers at The Bruery Terreux with Dogfish Head’s Brewmaster, Mark Safarik, and Brewing Supervisor, Bill Marchi, leaders of the brewery’s “Wooden… it be Nice!” wild beer and barrel-aging program,” stated Rue. “These guys worked with Sam and us to conceive these recipes and bring them to life with a lot of fun, humor, and passion for brewing wild beers.”
The beer names and label artwork were created by Calagione. “Both Dogfish and The Bruery take the art of brewing creative beers seriously— but we don’t take ourselves too seriously— and I wanted the packaging and name to reflect that,” said Calagione. The labels were hand-applied to each bottle by the team at The Bruery Terreux, adding to the unique nature of the collaboration.
Kisses Betwixt Mr. and Mrs. This is Ridiculous- a tart and funky mixed culture saison ale, made by blending Mr. and Mrs. This Is Ridiculous and aged in a French oak foeder for seven months. Available online at www.thebruery.com, through retail distribution and at The Bruery tasting rooms, retailing at $14.99 – 4PK/16oz cans and $11.99/750mL bottles.
This is Ridiculous- a Brettanomyces-forward, saison ale, dry-hopped with Mosaic and aged in a French oak foeder for seven months. Available online in 750mL bottles at the www.thebruery.com for Society members only. 8.8% ABV.
This is Mrs. Ridiculous- a mixed culture sour ale with underripe Pinot Noir grapes, aged in a French Oak foeder for seven months. Available online in 750mL bottles at the www.thebruery.com for Society members only. 7.1% ABV.
The teams will meet again later this summer to brew Dogfish Head’s off-centered iterations of each of the three beers, all of which will be released in 2020.
About The Bruery & Bruery Terreux
The Bruery is a boutique craft brewery located in Orange County, CA that specializes in experimental and barrel-aged beers brewed with tradition in mind. Founded in 2008 by Patrick Rue, The Bruery produces over 50 different beers annually, with 15 seeing national distribution throughout their 27 state network of distributors. In 2015, The Bruery moved its sour beer production to a second facility: Bruery Terreux. The Bruery also runs several exclusive beer clubs including The Preservation SocietySM, The Reserve SocietySM and The Hoarders SocietySM. In 2017, Offshoot Beer Co. was born, offering fresh, hoppy beers.
About Dogfish Head Craft Brewery
Dogfish Head has proudly been focused on brewing beers with culinary ingredients outside the Reinheitsgebot since the day it opened as the smallest American craft brewery 24 years ago. Dogfish Head has grown into a top-20 craft brewery and has won numerous awards throughout the years
When: Saturday, April 27th from 1pm to 6pm (Festival doors open at noon)
Where: Fordham & Dominion Brewery at 1284 McD Dr., Dover, Delaware
How: General admission and VIP tickets are available for purchase at R2Hop2.com