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Modern Times Beer opened their PDX location dubbed The Belmont Fermentorium one year ago and celebrates that anniversary next weekend, at the same time they have broken ground on a long planned expansion. When San Diego-based Modern Times Beer took the lease over in the former The Commons Brewery space on SE Belmont, they also purchased the adjacent building to the west with plans to expand in year two. That expansion is now underway, albeit slightly different than originally planned.

By expanding into the building to their west, Modern Times Belmont Fermentorium will add new cellar space and future brewery expansion. Perhaps more exciting to fans of the taproom, the new building will bring more seating and a larger kitchen for more food options. A rooftop deck and bar is also planned to begin construction in 2019 as well as expanded merchandise area. Unfortunately, the previously planned addition of a coffee roaster and cafe in Portland are at the very least on hold while Modern Times expands their roasting and cold brew operation in Point Luoma, California.

“All of that is slated to be up and running this year, and will bring our capacity to 200+,” says Modern Times director of Communications, Dan Reed.

Modern Times PDX celebrates their one year anniversary this Saturday, January 26th, 2019. Joining MT for the party is Highland Park Brewing, the all-day celebration features a special taplist with beers from each brewery.

Special Modern Times Beers:

  • Wizard Blend (barrel-aged imperial stout cuvee)
  • Modem Tones with Vanilla (imperial dessert stout)
  • Monsters’ Park Aged in Bourbon Barrels ’18 (imperial stout)
  • New Atlantis with Dragon Fruit, Apricots, & Pineapples (blended red wine barrel-aged sour pale)
  • DDH Quickly Open in Portland DIPA

From Highland Park Brewing:

Pleasant Pils (Italian pilsner)
Colonel Griffith (imperial stout w/ vanilla)
Twisted Jura (rustic saison w// Jura grape blend pomace)

Saturday, January 26th 11am – 12am
Modern Times PDX
630 SE Belmont St., Portland, Oregon 97214

The post Modern Times PDX Breaks Ground on Belmont Fermentorium Expansion appeared first on New School Beer.

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Sisters, Oregon’s Three Creeks Brewing Company has announced new cans of Eureka Single Hop IPA. Eureka is the first seasonal can release from the brewery in 2019, Eureka Single Hop IPA will be available on draft and in 6-packs.

More from a press release:

Eureka started as an experimental hop from our friends at Hopsteiner in Washington. We played with this beer as a single hop IPA to truly get a sense of what the Eureka hop was like by itself. The result? An instant favorite! Our friends at our brewpub love when this beer comes on draft, so we decided to make it more easily accessible and packaged it in 6 pack cans!

About the beer

ABV: 6.7% IBU: 60

This simple malt profile of Canadian 2-row, Munich and a just a bit of Crystal malt allows the five separate hop additions of Eureka! to engulf your senses. Recently developed as an experimental hop by Hopsteiner Farms, Eureka! is complex, including resinous pine and fruity notes – which range from tropical citrus to dank stonefruit. Eureka! is truly a star as a single-hop IPA.  A great variety for the “classic hophead.” Strike gold with Eureka!

Three Creeks Brewing Company was founded in 2008 in the Central Oregon mountain town of Sisters. We craft award winning ales and lagers with intention.  Three Creeks Brewing Company operates a family friendly 10 bbl brewpub and 30 bbl production facility. Our cans, bottles and draft beer can be found throughout Oregon, Washington and Southwest Idaho.

For more information on what is happening at Three Creeks Brewing Co., visit www.threecreeksbrewing.com and be sure to follow us on Facebook, Twitter and Instagram!

The post Three Creeks Brewing releases Cans of Eureka Single Hop IPA appeared first on New School Beer.

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Award-winning and beloved Pacific Northwest brewers and cidermakers Fort George BreweryFinnriver Cidery and Hair of the Dog Brewing Company come together on Monday, February 25th for the 2019 Beer Cider Love event. A locally sourced, custom crafted scratch menu has been thoughtfully paired with select offerings from each of the three participants and limited seats are available now for reservation.

More from a press release:

Now in its sixth year, Beer Cider Love is an annual event originating from the loving partnership of Fort George and Finnriver’s sales managers, Tim Ensign and Jana Daisy-Ensign. This year, the couple is honored to collaborate with their long-time mentor and friend, Alan Sprints and the amazing culinary team at Hair of the Dog.

Seamlessly bringing together a diverse array of flavor profiles, the 2019 Beer Cider Love dinner is a true celebration of artistry, a not to be missed experience for those with a passion for regional craft beverage and innovative cuisine. Doors open at 7pm, dinner starts at 7:30pm. Seating is limited. $65 per person includes six courses, pairings and gratuity. Reservations can be made in person at Hair of the Dog or by calling (503) 232-6585. Hair of the Dog is located at 61 SE Yamhill Street, Portland, OR 97214.

Beer Cider Love Dinner Menu

 

1st – Gaeng Prik Hot and Spicy Thai Consommé

served with Finnriver Solstice Saffron Cider

2nd – Parmesan Crisp, Caramelized Onion and Garlic Custard, Macerated Fig

served with Fort George Hazy IPA

3rd – Crisp Kale and Brussels Sprout Leaf Salad, Smoked Vegetable & Pear Cider Vinaigrette

served with Hair of the Dog Cherry Adam from the Wood

4th – House Cured Pancetta Spaghetti Carbonara

served with Finnriver Barrel & Bramble (Sour Black Currant) Cider

5th – Butter Poached True Cod, Mushroom Risotto, Saffron Cream

served with Fort George Matryoshka Stout

6th – Cinnamon Apples Anna, Marionberry Chutney, Hopped Apple Sugar Tuiles

served with Hair the Dog Bourbon Fred from the Stone

Fort George Brewery

In 2007 Fort George Brewery + Public house was established. Even then Sweet Virginia, Fort George’s small batch brewery helped bring some of the thrum of hard work back to this part of Astoria. For over a decade, the brewery has grown to occupy and revitalize a historic and culturally significant city block. Fort George crafts original beers distributed only in the Pacific Northwest. Whether in cans or kegs, at the pub in Astoria or on your front porch Fort Gorge beer brings people together in aromatic headiness and lupulin ecstasy. Fort George sources the majority of the grain and hops they use from the Pacific Northwest, making their beer a truly local product.

Finnriver Farm & Cidery

The Finnriver crew farms and ferments on 80 acres of organic fields and orchard in the Chimacum Valley, along a restored salmon stream on the north Olympic Peninsula of Washington. Finnriver’s mission is to create deep-rooted and fruitful connections to the land and to grow community. The Cider Garden at Finnriver is open daily, year-round! Finnriver is honored to be on the forefront of the Pacific Northwest hard cider revival and to craft ciders that both honor historic hard cider traditions and offer fresh perspectives on the possibilities of the fermented apple. Finnriver grows and sources organic and seasonal ingredients to celebrate the beauty and bounty of the earth. Finnriver Farm is Certified Organic and Salmon Safe and a Certified B Corporation, working to make business a force for good.

Hair of the Dog Brewing Company

Hair of the Dog specializes in bottle-conditioned beers that improve with age. Dedicated to quality, creativity and originality Hair of the Dog was one of the first breweries in America to specialize in production of high alcohol, bottle-conditioned beers as well as experimenting with the barrel aging process since 1994. In addition to their beers, Hair of the Dog is also dedicated to buying local for their brewery and restaurant and source 99% of ingredients within a 350-mile radius of the brewery, working directly with farmers whenever possible. From the sourcing of local, organic pilsner malt and local hops to the glass bottles and labels that Hair of the Dog beers are packaged in. Hair of the Dog Founder, Alan Sprints was an early craft beer pioneer, leading the way and inspiring countless new brewers with his hard work and thoughtful brewing techniques. Informed and inspired by his own culinary training and passion for travelling the world, Alan, his family and Hair of the Dog team set the bar high for craft beverage and artisan fare in a relaxed, inviting taproom in SE Portland.

The post 2019 Beer Cider Love with Fort George, Finnriver and Hair of the Dog Brewing appeared first on New School Beer.

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We don’t see a lot of Porters being released these days, especially without some special adjunct ingredients or in package form, so that makes Bend Brewing’s new Trade War Export Stout release in cans and draft notable. Trade War will be the breweries first release in 16oz cans coming later this week. 

More from a press release:

Trade War Export Stout is a 7.5% ABV foreign style stout brewed with a blend of Golden Promise and Canadian 2-row, 6 different specialty malts and flaked barley. 16 oz cans will be released at our downtown Bend brewpub Friday January 25 with a special release party featuring 3 special Trade War variants (Coconut, Cherry Chocolate, and Cardamom Vanilla) created for the party and paired with cookies from Too Sweet Cakes. Each Trade War Export Stout pint purchase comes with a free honey vanilla chocolate cookie. The party runs from 4-9 PM with live music from Toast and Jam kicking off at 6:30 pm. Trade War Export Stout cans will be available through our distributor partners, Running Man Distributors and Bigfoot Beverage.

Trade War Export Stout is the first of many BBC beers coming to cans for the first time in 2019. In March, our groundbreaking pomegranate and hibiscus sour ale, Ching Ching, will join Tropic Pines IPA in our year round can lineup. March will also see the can debut of Devil’s Cabbage Dank IPA as the first release in our High Desert Hop Series.

The post Bend Brewing releases Trade War Export Stout in Cans appeared first on New School Beer.

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Rogue Cooper Nate Linquist charring a barrel at Rolling Thunder Barrel Works in Newport, Ore.

Rogue Ales is rolling out a hybrid culmination of their barrel, spirits and brewing program called Rolling Thunder Stouted Whiskey, an accompaniment to their Rolling Thunder Imperial Stout. The name Rolling Thunder is Rogue’s own in-house cooperage (barrel-making facility) Rolling Thunder Barrel Works. Rogue calls this new product a first of it’s kind stouted American Single Malt whiskey.

More from a press release:
Released each February, Rolling Thunder Imperial Stout is aged in whiskey-soaked barrels that are made at Rogue’s Rolling Thunder Barrel Works. Rolling Thunder Stouted Whiskey takes it a step further:
  1. Rolling Thunder Stouted Whiskey starts with barley grown and harvested at Rogue Farms
  2. That barley is brewed into wash and distilled into whiskey
  3. While Master Distiller Brian Pribyl is distilling the whiskey, Rogue cooper (barrel-maker) Nate Linquist makes a barrel out of Oregon Oak (Quercus garryana)
  4. The whiskey is aged one year in these Rolling Thunder Barrel Works barrels.
    Towards the end of that aging period, Brewmaster John Maier brews his imperial stout.
  5. Brian’s whiskey is then transferred to new barrels and John’s imperial stout is transferred to the whiskey-soaked barrels. After nine months, the beer is pulled and released as Rolling Thunder Imperial Stout.
  6. The original whiskey is put back into the whiskey- and stout-soaked barrels for an additional two years of aging.
  7. Rolling Thunder Stouted Whiskey, the final product of all this hard work and time is hand-bottled in hand-numbered bottles and topped with a hand-branded topper.
The Rolling Thunder family of products is what sets Rogue apart from other craft breweries and distilleries. “As the only farmer-brewer-distiller-cooper in the world, we are the only company who can create Rolling Thunder Stouted Whiskey completely in house,” says Rogue President Dharma Tamm. “We grow ingredients we use to brew and distill and make the barrels we age those products in. As Rogues, we are excited by the possibility of creating things by hand that no one has the patience to do.”

Opening with subtle aromas of smoke and sea air, Rolling Thunder Stouted Whiskey has notes of dark cocoa, toffee and dried fruit and a coffee and grain finish.

This year, Rolling Thunder Imperial Stout features prominent notes of chocolate and coffee that complement the flavors of whiskey-soaked Oregon Oak.

Rolling Thunder Stouted Whiskey is available in limited quantities nationally in hand-numbered 750ml bottles.

Rolling Thunder Imperial Stout is available in limited quantities nationally in hand-numbered, 500ml (16.9 ounce) bottles. Use the Rogue Finder to find it near you.

For more information, samples and photography, contact Rachel Morrison.

About Rogue Ales & Spirits

Rogue Ales & Spirits, the only farmer-brewer-distiller-cooper in the United States, was founded in Oregon in 1988 as one of America’s first microbreweries. Rogue has won more than 1,900 awards for taste, quality and packaging, and is available in all 50 states as well as 54 countries. Proudly rooted in Oregon soil, Rogue’s beers, spirits and sodas are made with ingredients grown on Rogue Farms in Independence, Oregon. Rogue Spirits are hand-distilled on a 550-gallon still in Newport, Oregon, aged in the thick ocean air of the Yaquina Bay and bottled by hand. Since 2008, Rogue has shared the terroir of Oregon by growing its own hops, barley, rye, wheat, honey, cucumbers and pumpkins and using them in beers.

The post Rogue announces Rolling Thunder Stouted Whiskey appeared first on New School Beer.

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The United States Association of Cider Makers has added an advanced certification for experts, the Certified Pommelier. The USACM only added their own program for certifying and educating food and beverage professionals in 2016 under the Certified Cider Professional Program.

More from a press release:

Next month USACM administers the exam for the second level of the CCP program for the first time. It will be offered in Chicago during their annual trade conference, CiderCon. Those who pass the test, with its mix of short answer, essay and tasting oriented questions, will earn the title of Certified Pommelier. USACM announced a study guide for test-taker hopefuls on their website today.

The study guide covers six sections: Apples, the Orchard & History; Cider Making; Flavor & Evaluation; Cider Styles (US and Europe); Keeping & Serving; and Food & Cider. These are the same topics covered in the level one exam, but there are noticeable differences in the suggested study concepts for the two tests. To start, the list of apples to know is greatly expanded for the new exam. Test takers are told they should be able to assign to the apples to region, style and class: bittersharp, bittersweet, sweet or sharp. These classes are determined by acid and tannin levels, and are laid out in the stydy guide. The second key difference is the inclusion of traditional European cider styles for the UK, Spain, France and Germany. Lastly, there are many more concepts listed in the Certified Pommelier study guide than in the Level 1 study guide.

“The test is designed to be challenging,” says USACM’s executive director, Michelle McGrath. “Studying is highly recommended. We have some handouts on certain topics available on our website, but the books in our recommended reading list are going to be very helpful preparation.”

The blind tasting and sensory portion of the exam may be difficult for those new to cider world. If test takers don’t have experience identifying cider flaws, McGrath suggests signing up for the ‘Elements of Cider Workshop’ being offered in Chicago on February 5.

The expansion of the CCP program is all part of the association’s vision that bars, restaurants and retailers celebrate the diversity of the cider category. USACM’s recent release of version 2.0 of their cider style guide works toward that same goal.

“Cider sales were up 10% in 2018,” added McGrath. “Enthusiasm is growing, and we hope, an expanded awareness of the cider category as a whole can help further sustain this growth.”

The association plans to offer the test four additional times in 2019. Dates and locations are yet to be announced.

You can sign up for the Certified Pommelier exam and find study aides at ciderassociation.org/certification.

The post Cider Association announces advanced Pommelier™ Certification appeared first on New School Beer.

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The United States Association of Cider Makers has added an advanced certification for experts, the Certified Pommelier. The USACM only added their own program for certifying and educating food and beverage professionals in 2016 under the Certified Cider Professional Program.

More from a press release:

Next month USACM administers the exam for the second level of the CCP program for the first time. It will be offered in Chicago during their annual trade conference, CiderCon. Those who pass the test, with its mix of short answer, essay and tasting oriented questions, will earn the title of Certified Pommelier. USACM announced a study guide for test-taker hopefuls on their website today.

The study guide covers six sections: Apples, the Orchard & History; Cider Making; Flavor & Evaluation; Cider Styles (US and Europe); Keeping & Serving; and Food & Cider. These are the same topics covered in the level one exam, but there are noticeable differences in the suggested study concepts for the two tests. To start, the list of apples to know is greatly expanded for the new exam. Test takers are told they should be able to assign to the apples to region, style and class: bittersharp, bittersweet, sweet or sharp. These classes are determined by acid and tannin levels, and are laid out in the stydy guide. The second key difference is the inclusion of traditional European cider styles for the UK, Spain, France and Germany. Lastly, there are many more concepts listed in the Certified Pommelier study guide than in the Level 1 study guide.

“The test is designed to be challenging,” says USACM’s executive director, Michelle McGrath. “Studying is highly recommended. We have some handouts on certain topics available on our website, but the books in our recommended reading list are going to be very helpful preparation.”

The blind tasting and sensory portion of the exam may be difficult for those new to cider world. If test takers don’t have experience identifying cider flaws, McGrath suggests signing up for the ‘Elements of Cider Workshop’ being offered in Chicago on February 5.

The expansion of the CCP program is all part of the association’s vision that bars, restaurants and retailers celebrate the diversity of the cider category. USACM’s recent release of version 2.0 of their cider style guide works toward that same goal.

“Cider sales were up 10% in 2018,” added McGrath. “Enthusiasm is growing, and we hope, an expanded awareness of the cider category as a whole can help further sustain this growth.”

The association plans to offer the test four additional times in 2019. Dates and locations are yet to be announced.

You can sign up for the Certified Pommelier exam and find study aides at ciderassociation.org/certification.

The post Cider Association announces advanced Certified Pommelier™ Certification appeared first on New School Beer.

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Six months after opening, Sean Burke is finally filling hundreds of oak barrels full of beer for a long slumber. Burke, who cut his teeth on farmhouse and wild fermentations at the late lamented The Commons Brewery is now christening his first coolship at Von Ebert Brewing’s Eastside brewpub where he will develop an oak heavy sour beer program and refined German-style lagers. Earlier this week, on a cool crisp night, Burke and company launched the “SS Rad Boat” on it’s maiden voyage and I was there to witness this sink or swim, all-night operation first hand.

The first voyage of the Von Ebert coolship (nicknamed the SS Rad Boat) was a pretty traditional Lambic-style wort for sour beer fermentation, (though don’t call it Lambic since it’s not from Belgium.) The malt bill was made up of 60% Mecca Grade Gateway Malt and 40% Mecca Grade Raw White Wheat, it went through a multi-step turbid step mash and the wort was twice taken out of the primary mash to be held at 190°F in Von Ebert East’s new “cooker” to de-nature the enzymes.

“This was then added back to the mash to raise the temperature for a mash-out at the end. We sparged with 190°F water, then boiled for 3 hours,” says brewmaster Sean Burke. One element of traditional lambic production that did not quite pan out was properly well-aged hops, the brewery is just too young to have them so instead they used de-bittered hops at a rate of .52lbs per barrel.

boiling hot wort fills the coolship at Von Ebert Brewing East

The coolship which holds about 10 barrels of beer is on wheels and the brewers rolled it over to the loading dock doors as they filled the steel horizontal vessel around 7pm in the evening. The late brew day and winter start is beneficial for spontaneous fermentation since the coolship is filled with boiling hot wort that will cool naturally in the chilly nighttime temps. Burke left the garage doors open halfway to let the air in but make it a little more difficult for someone to just walk in. The cooling process even in those temperatures would likely take around 14 hours and so Burke and his team camped over night in the brewery to monitor the process. In that timeframe, and with the green outdoorsy location at Glendoveer Golf Course, Burke is hopeful that  enough micro-flora/native yeasts will float in through the air to homogenize with the wort, (rather than just the surface) to create a mixed culture fermentation of wild yeasts and bacteria.

Filling the Coolship at Von Ebert Brewing East - YouTube

After innoculation and signs of fermentation, the fermenting wort will be moved into Von Ebert East’s new 500 L puncheons where they will slowly ferment and age. A puncheon is a short, fat, oak, upright cask used for fermentation and often in the production of wine and sour or mixed culture ales. Along with the larger oak foeders, Burke and the team at Von Ebert Brewing Eastside have just begun filling them and had already completed six beers as of earlier this week. The first of those was a Northern German-style Pils called Taufe Pils. “In German Taufe means christening or baptism. It Seemed fitting for the first beer,” says Burke. They brewed a double batch of the Pils over two days so they could dial in their grain mill gap and if the first brew needed some twaking they could make changes on the second batch and later blend them together.

After the initial “clean” beer, Burke and crew got into the farmhouse ales with two heritage beers that both ended up in shallow open top foeders. “We fermented in these with two different saccharomyces strains for 4 days then moved them to stainless to finish up. These will get blended to taste but also be used to start filling 500L puncheons,” says Burke.

Von Ebert Brewing East is a very different beast than the older Von Ebert westside location in the Pearl District, there fellow Commons Brewery alum Sam Pecoraro is the head brewer and focuses on clean beers and more American, classical, and new school styles. Pecoraro and Burke share notes and collaborate, each brewery separate but part of a larger picture. At Von Ebert west, Pecoraro has a much larger brewhouse and production for more mainstream ales and lagers while Burke is now brewing on a 7bbl JVNW system.

“It has what we call 3.5 vessels,” says Burke, describing his brewhouse on the eastside. “The mash mixer and kettle are the same vessel, there is a separate lauter tun and a separate whirlpool. We also have a smaller steam jacketed “cooker” which is where the .5 comes from. This vessel allows us to do turbid mashes, decoctions, cereal cooking etc. We can also use it as a CIP tank.”

foeders and barrels at Von Ebert Brewing East

While the single batch production at Von Ebert East is not huge, the amount of oak for fermentation and aging is much more substantial. “The goal was to have a variety of sources to pull from for blending,” says Burke. “For example we may blend a spontaneous fermented beer with a mixed culture beer etc. We are not bound to any one way of making these types of beers.”

Burke is joined now by Jason Hansen, formerly of Sante Adairius Rustic Ales in Santa Cruz and recently worked at the new Garden Path Fermentation in Washington. Between Burke, Pecoraro and Hansen, an all-star team and collaborative working environment seem primed to create the regions next great versatile brewery with a mastery of many distinct styles from spontaneous fermented coolship beers to rustic German-style lagers and everything in-between.

Von Ebert Brewing – East
14021 NE Glisan St, Portland, OR 97230

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Photography by Portland Oregon Photographer Craig MItchelldyer
www.craigmitchelldyer.com

SSP America, an operator of food and beverage establishments at travel locations worldwide has brought Hopworks Urban Brewery to the Portland International Airport. The New School reported and offered a first look at Hopworks PDX Airport pub opening last month, but this week they celebrated their grand opening to PDX Passengers.

More from a press release:

Founded in 2007 by Brewmaster, Christian Ettinger, HUB is the definitive, modern day craft brewer, creating world-class beer and food with sustainable business practices. SSP America and HUB have partnered on all aspects of the brewery’s airport location since being awarded the contract in the summer of 2017.

“Craft beer is a cornerstone of the Pacific Northwest experience, making Hopworks a welcomed addition at Portland International Airport,” said Shane Andreasen, PDX business and properties director. “We admire Hopworks’ community values and their care for the environment, making them a great fit for PDX.”

“We fell in love with our planet while traveling the world in search of great beer,” said HUB brewmaster and founder, Christian Ettinger. “As champions of sustainability, we couldn’t be more honored to become beer ambassadors for the best brewing city on earth in the best airport in the country. We are so excited to welcome travelers to Portland with a cold pint of organic beer in our new, beautifully designed pub!”

Photography by Portland Oregon Photographer Craig MItchelldyer
www.craigmitchelldyer.com
503.513.0550

Utilizing organic malts and a combination of locally sourced, organic and Salmon Safe hops, HUB’s 20-barrel brewery in Portland and seven barrel brewery in Vancouver, produce 13,500 barrels of beer and cider a year. Family-owned and operated, Hopworks is the first Certified B Corporation brewery in the Pacific Northwest.

Designed by leading, architecture and retail design firm, MG2, Hopworks’ Concourse E outpost brings a fun, only-in-Portland guest experience for PDX travelers. The centerstage, central bar features a full collection of Hopworks’ seasonal and signature beers. Reclaimed wood and recycled tiling is used throughout while the innovative use of bicycle wheels adds interest and nods to the brand’s
environmental ethos.

Travelers are invited to kick back and relax over Hopworks’ roster of eight brewer’s-direct tap handles. From the award-winning, German-style Organic HUB Pilsner, to the Long Root Pale Ale brewed with sustainable wheat grass, the flagship Organic Hopworks IPA with organic NW regional hops and the semi-dry HUB Cider made with apples sourced entirely from the Northwest—there’s a beautiful local beverage for every tastebud and passenger. Throughout the day, Hopworks’ popular burgers, overstuffed sandwiches and oven fresh pizzas make great accompaniments to the local craft brews. Organic salads as well as Hopworks’ famous house made pretzels and Brewer’s Poutine offer guests further options. SSP America is a long-term operator at PDX, and the opening of Hopworks is the latest example of the company’s focus on bringing a ‘taste of place’ to North American airports. Scott Welding, vice president of business development, commented, “Hopworks Urban Brewery promises to bring their ‘beer as a force for good’ to PDX, an Airport that is already focused on all that’s good through customer experience, employee engagement, sustainability and serving as a community anchor. HUB is a testament to the essence of the Pacific Northwest and the thriving craft brewing industry here.”

###

About SSP America
SSP America is a division of SSP Group, a global leader in the business of creating restaurants, bars, cafés and marches in
environments where people are on the move. With over 50 years of experience, SSP’s nearly 37,000 employees serve
approximately a million passengers daily in over 33 countries. Our operations span more than 2,500 outlets across 140
airports and 280 rail stations representing more than 500 of the world’s best brands.
The SSP America team is driven by a shared vision to bring authentic restaurant experiences to every airport in North
America. Our employees have a passion for exceptional food served by people who believe in heartfelt hospitality. Our
airport partners trust SSP America to deliver a world-class portfolio of brands with broad passenger appeal and lasting
commercial viability. Our brands include locally renowned restaurants, national brands with worldwide recognition and our
own exclusive brands tailored for each market.
www.foodtravelexperts.com/america

About Hopworks Urban Brewery
Hopworks Urban Brewery (HUB), a certified B Corporation, strives to revolutionize and inspire the brewing industry with practices that drive quality, protect the environment and improve the community we live in.

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Washington’s Counterbalance Brewing has been helping hold down the industrial Georgetown neighborhood of Seattle for four years now, so help them celebrate their 4th Anniversary with four new beer releases on January 25th and 26th, 2019. Counterbalance receives a New School endorsement as well, it’s one of those breweries that you don’t hear a lot about outside of the city but is a consistent mainstay for dependably good to great beers. Check them out.

More from a press release:

You’ve been doing a great job on your January cleanse, so join us time for a cheat day or two. We’ll celebrate January 25 & 26 and to thank you for your support, we’ve got FOUR special packaged and draft beer releases: 2019 Big Bada Boom Hazy Double Mango IPA. Our 4th Anniversary ale is packed with a stupid amount of Azacca and Idaho 7 hops and real mango. 16 oz can 4-packs on both Friday and Saturday.

2019 Bourbon Barrel Aged Kushetka Imperial Stout is finally ready and will be released in bottles and for the first time ever, we’ll have it on tap as well. It’s been almost two years since the last one and we’re excited to have it back.

2018 3rd Anniversary Flight Risk Barley Wine will appear in two forms- we’ll have a keg on tap, and a 12-month oak barrel aged version in bottles.

2018 Barrel Aged Big Bad Wolf Dark Ale with dried coffee cherries- we’ve got a couple cases tucked away in the cellar, and it’s time to let them out.

Very limited amounts of all four beers will release both Friday and Saturday, as well as a few 4- packs of all four together. We’ll be joined by Chavoya’s Hot Dogs on Friday, and Theo’s Gyro’s on Saturday. Please come eat, drink, and let us thank you for all your support and commence our 5th year!

Counterbalance Brewing Company, owned and operated by Jeff Howell and Frank Lawrence, opened its doors and launched wholesale distribution in February 2015. Counterbalance beers are distributed to bars, restaurants, and retail locations throughout Washington by Vinum Importing & Distributing.

Counterbalance Brewing Company
503 South Michigan Street, Suite B
Seattle, WA 98108
Phone: 206-453-3615
Wholesale inquiries:
orders@vinumimporting.com or
sales@counterbalancebeer.com
Taproom Hours:
Sunday 2:00-6:00pm
Mon-Thu 3:00-8:00pm
Fri 3:00-9:00pm
Sat 12:00-9:00pm
www.counterbalancebeer.com
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