Ninkasi Brewing Company Announces New Chief Marketing Officer

Jon Rogers - Ninkasi Brewing's new CMO

EUGENE, Ore.—Nov. 25, 2014 Ninkasi Brewing Company proudly announces the hire of Jon Rogers to lead the brewery’s marketing department as chief marketing officer. Since 2006, the brewery has committed to hiring experienced professionals to build teams in-house and create a competitive job market in its home-base of Eugene, Ore.

 

Ninkasi Brewing Co.Ninkasi Brewing Co.Ninkasi Brewing Co.Rogers joins Ninkasi with a wealth of high-level experience in brand management and strategy at well-known entertainment companies like Lucasfilm Ltd. and The Walt Disney Company, where he managed programs in global marketing, strategy, and franchise management. Earning a degree in political science from Hobart College, post-graduate certificates from Stanford University’s Mass Media Institute and the London School of Economics for International Business Management, and an M.I.L.R. from Cornell University, Rogers began his career in politics as a speechwriter and press secretary for Pennsylvania Governor Tom Ridge. Rogers made the transition to brand management as a strategy consultant for Booz | Allen | Hamilton, where he specialized in change management and brand rejuvenation. In 2004, Rogers joined Lucasfilm as manager of global marketing and led global promotional campaigns for Star Wars Episode III: Revenge of the Sith. In 2005, Rogers joined Walt Disney Studios as director of global marketing and, in 2009, was named the vice president of global franchise management. In this role, Rogers led a 12-person team to execute strategies and development plans for Disney’s live-action film brands and Muppet Studios. Read More…

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This post was written by Angelo on November 25, 2014

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TRiNiTY BREWiNG Garners Notable Awards

Jason Yester, aka "Saison Man", of TRiNiTY BREWiNG at 2014 FoBAB

Colorado Springs’ TRiNiTY BREWiNG has recently hit the national and international stage again with some notable awards and humbling mentions. Earlier this month TRiNiTY BREWiNG was awarded two Silver medals at Chicago’s Festival of Barrel Aged Beer (FoBAB) and has also been listed as one of the Top 25 beers in the world for 2014 from DRAFT MAGAZINE. Read More…

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Celebrate the Holiday Ale Festival in Portland with Stone Brewing Co.

Stone Brewing Logo

ESCONDIDO, CA (Nov. 20, 2014) – Stone Brewing Co. will celebrate Portland, Oregon’s Holiday Ale Festival from December 3 to 7 with events throughout the city featuring special-release and one-off beers, as well as appearances by Liberty Station Brewing Manager Kris Ketcham and Craft Beer Ambassador “Dr.” Bill Sysak.

Here’s what the San Diego County beer company has on tap: Read More…

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Oregon Brewers Win at 12th Annual Festival of Wood & Barrel Aged Beer

FoBAB 2014

With the colder weather that has recently hit us, there’s nothing better than to hunker down with a big, bold barrel-aged beer to warm you up. And this past weekend we braved the even colder weather of Chicago to take in the 12th Annual Festival of Wood and Barrel Aged Beers (FoBAB).

Our good friend, Pete Crowley now of Haymarket Pub & Brewery, founded FoBAB back in 2003 at downtown Chicago’s Rock Bottom location. Since this time FoBAB has evolved to larger locations, then adding two sessions and with this year’s event adding another day for a total of 3 sessions. Read More…

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Pike Brewing Releases 2014 Auld Acquaintance Holiday Ale in Honor of Jack Joyce

Pike Brewing Auld Acquaintance Hoppy Holiday Ale

Seattle, Washington, November 17, 2014The Pike Brewery, celebrating 25 years, announces the release of Pike Auld Acquaintance Holiday Ale 2014.  Founded in 1989, the brewery introduced their annual holiday offering in 1990 and has brewed it for ‘auld’ and new friends alike, ever since. It was an early entry into the ‘Winter Seasonal’ craft beer category. Read More…

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This post was written by admin on November 18, 2014

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Upright Brewing Re-Releases “Spollen Angel” Belgian-style Tripel

Brewer Chris Spollen

Brewer Chris Spollen

Upright Brewing

Upright Brewing re-releases Spollen Angel for first time since late 2012.

One of Portland, Oregon’s most innovative breweries, Upright Brewing Co. is slated to re-release a special winter seasonal in limited quantities. Upright, known locally and nationally for being a pioneer in showcasing many Belgian-inspired craft brews from its quaint Northeast brewery and part-time taproom, likes to have fun with small batch brews and this, the “Spollen Angel” Belgain-style Tripel is a testament to brewmaster Alex Ganum’s penchant for unabashedly inspirational and innovative beers. The Angel is also a tribute to one of Portland’s favorite brewers, Chris Spollen, who has previously brewed at Amnesia in Portland, Rogue Ales in Newport, and is currently helping out at Old Ivy Taphouse and Brewery in Vancouver, WA among others. Here’s more details regarding this beer as provided to us by brewmaster and Upright founder Ganum: Read More…

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This post was written by Angelo on November 17, 2014

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Video: Fort George’s Java The Hop Returns with a new bean and a new hop

In this video, Astoria’s Fort George Brewery founder Chris Nemlowill and Coava Coffee Roasters founder Matt Higgins passionately speak about this year’s collaborative release Java the Hop. The beer is getting a lot of praise and is available all around the Pacific Northwest to the delight of craft beer and coffee geeks alike.

Java The Hop is a beer that is bred from curiosity, passion and collaboration. Single Origin Hops + Single Origin Beans = Java The Hop  The Java: From Kiambu East District, Kenya, the Gichuna coffee beans grow on a family farm that has been passed down for multiple generations. They wet mill, ferment, and wash on site, then dry the beans on raised beds. Expect hints of caramel, molasses, and carob mixed with notes of ruhbarb, hibiscus, and currant. The Gichuna beans are imported and roasted exclusively by Coava Coffee.  The Hop: First bred by Yakima Chief Ranches, Simcoes are a unique American hybrid with a strong Northwest flavor. Aromas of passionfruit, apricot, and intense pine and woodsy aroma add to the fresh, youthful vigor of this complex hop.  Video By: Megamouth - www.mmouth.com Music By: WANR - http://wnrmusic.bandcamp.com/More about the beer
Java The Hop is a beer that is bred from curiosity, passion and collaboration.
Single Origin Hops + Single Origin Beans = Java The HopThe Java:
From Kiambu East District, Kenya, the Gichuna coffee beans grow on a family farm that has been passed down for multiple generations. They wet mill, ferment, and wash on site, then dry the beans on raised beds. Expect hints of caramel, molasses, and carob mixed with notes of ruhbarb, hibiscus, and currant. The Gichuna beans are imported and roasted exclusively by Coava Coffee.
The Hop:
First bred by Yakima Chief Ranches, Simcoes are a unique American hybrid with a strong Northwest flavor. Aromas of passionfruit, apricot, and intense pine and woodsy aroma add to the fresh, youthful vigor of this complex hop.Video By: Megamouth - www.mmouth.com
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This post was written by Angelo on November 14, 2014

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Deschutes Brewery Creates Spiced Saison with Chef José Andrés

Zarabanda bottle shot small

Press Release:

November 10, 2014 –Bend, Oregon/Washington DC –Deschutes Brewery’s newest beer is an energetic and passionate synergy of the culinary and craft brewing worlds; created through a unique collaboration between renowned Chef José Andrés and Deschutes Brewery brewers. Over the past three years, Deschutes brewers have applied their expertise and enthusiasm for experimentation to create Zarabanda, a spiced saison reflecting Andrés’ innovative style and authentic, distinct flavors. Read More…

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This post was written by admin on November 13, 2014

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Interview with 10 Barrel Brewing Founders and Anheuser-Busch InBev CEO of Craft Brands (Part 2)

10 Barrel Brewing's Chris Cox (left) and Jeremy Cox

10 Barrel Brewing Co.Here we follow up where we left off last in part one of this two part interview series with 10 Barrel Brewing Company co-founders ChrisCox, Jeremy Cox, and Garrett Wales as well as Goose Island Beer and Anheuser-Busch InBev (AB InBev) craft CEO Andy Goeler. For those who missed the news that broke via a short YouTube clip by the 10 Barrel guys around 9 a.m. Pacific Standard Time on November 5, 2014, the response has come with a mixed bag of response ranging from empathy to sheer anger and calls for boycott. 10 Barrel, when the deal is finalized, will become AB InBev’s third craft brewery acquisition following recent purchases of Goose Island of Chicago and Blue Point Brewing of Long Island, NY.

To get yourself fully up to speed on our interview series with 10 Barrel and AB InBev’s staff, click here and check out our initial in-depth interview with these folks.

As promised, in this second of two parts, we turned the questions over to the folks who follow Brewpublic and those with craft beer interests on social media via Facebook and Twitter (Follow @BREWPUBLIC!).

Here’s a look at some of the opinions and questions that were presented during our exclusive sit-down.

I just saw a comment on another thread along the lines of “AB InBev Will probably start brewing 10 barrel beers with rice or corn syrup”  I’d like to hear a response to that!

Garrett Wales: It’s business as usual. Business as usual. Jimmy (Seifrit, brewmaster at 10 Barrel Brewing) is still using the same malt that we’ve been using for the past eight years, same malt purveyors, same malt contracts, same hop contracts, same brewers brewing the beer. I mean, we’re not changing anything. It’s the same brewmasters writing the recipes. It’s staying the same.

So no worker bees coming in and taking over?

GW: I’m sure Shawn (Kelso) would probably really appreciate that though (all laugh).

Andy Goeler: Angelo, a good response for you to write down: it’s crazy for us (AB InBev) to buy something like this and to come in and to change or mess up. It just makes no sense. We have NO PLAN at all to do anything like that at all. It defeats the whole purpose of why we bought it.

We’re still at a very early stage in this craft beer bubble, so isn’t it fair to say that it’s hard to say exactly what is going to happen?

GW:  A company like Anheuser-Busch can come in and buy land here wherever they want and probably build our brewery in about 60 days, maybe faster. They can build a brewery, bring in their ingredients, not their ingredients, buy cheaper ingredients and worker bees and start brewing beer…easily. But the investment is being made into 10 Barrel, into the team that we have in place, the culture that we have in place and the products that we’re putting out.

10 Barrel Brewing Co.

But it could be argued that you can’t build that passion from the ground up. You’d have to buy it after it has been built.  Read More…

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BJ’s Restaurant & Brewhouse Taps 15th Annual Grand Cru

BJ's Grand Cru - Tap Into a Grand Tradition

By Alex Puchner, Sr Vice President of Brewing Operations at BJ’s

Alex "Bud" Puchner of BJ's If you frequent BJ’s Restaurant & Brewhouse around the holiday season, then you are probably familiar with BJ’s Grand Cru and are looking forward to its return this season. While you wait, here’s the story behind this sensational Belgian Style Pale Strong Ale that we have all come to crave, savor and love.

Back in 1999, we decided that we wanted to create a very special brew to celebrate the new millennium. In the Belgian tradition of brewing, the term “Grand Cru” is reserved for the strongest, spiced ale that a brewer produces. In other words, the term “Grand Cru” signifies the most masterful brew. And to celebrate such a big event like crossing into the 21st century from the 20th, it just made sense that we produce our best, that we give guests our best- BJ’s Annual Grand Cru.

Setting out to brew a best-in-class golden ale, we used a special Belgian yeast strain in the brewing process. Belgian yeast strains produce a lot of flavors during fermentation – fruity flavor compounds called esters or spicy flavor compounds called phenols. The Belgian yeast we brew with produces a good amount of both esters and phenols. In addition to this special Belgian yeast strain, we also spice the beer with bitter orange peel and coriander to contribute even more fruit and spice notes. All of these factors make for a layered beer, full of complexity and flavor.

For the first 10 years after Grand Cru’s creation, we would tweak the recipe every year. About 5 years ago, however, we decided not to mess with the perfection and we went back to producing the original Read More…

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This post was written by Angelo on November 11, 2014

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