2nd Annual Collabofest at Base Camp Brewing

The craft beer industry is well known for camaraderie among brewers. There's a strong spirit of partnership and collaboration. Tomorrow, #PDXNOW and Base Camp Brewing Co. are hosting a beer festival dedicated to limited release collaboration beers. Sixteen beers and 1 cider will be featured.

$25 general admission tickets include a tasting cup and samples of all beers. $45 VIP tickets add a Kleen Kanteen pint glass and early admission. Click here to purchase tickets.

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#PDXNOW Presents Base Camp's Collabofest
Saturday, January 24, 2015 at 12:00pm
at Base Camp Brewing Company

Collabofest showcases the authenticity and creativity of the Portland beer scene. This year will feature 16 breweries plus two amazing cideries as they collaborate to create new innovative brews and ciders. 

The event will kick off on January 30th at 1 pm for our VIP guests and a special brewers meet and greet. Doors open to the public at 2 pm and the party continues until 8 pm. This is more than just a beer festival, there will also be live music, human fussball, food trucks and the event is open to all ages! 

We look forward to celebrating with you all! 

This years pairings include:
  • Ex Novo and Ecliptic Brewing
  • Burnside Brewing and Common's Brewery
  • Gigantic Brewing and Stormbreaker Brewing
  • Breakside Brewing and BTU Brewery
  • Base Camp Brewing Company and Culmination Brewing
  • Occidental Brewing and Hopworks Urban Brewery
  • Laurelwood Public House and Baerlic Brewing 
  • Widmer Brothers and Fat Heads Brewing
  • Reverend Nat's Cider and Cider Riot

Local Nonprofit Sponsors
This year we are really excited to announce that we will be working with two non-profits; the Oregon Natural Desert Association and Oregon Brewshed Alliance. We will be focusing on sending funds and support to help protect the Oywhee Canyonlands and Oregon watersheds, keeping our lands protected and our beer clean!

2016 CiderCon Opens Next Week in Portland

Last spring, Portland hosted the Craft Brewers Conference (CBC) & Brew Expo America. Next week, we play host to CiderCON '16, the annual meeting and conference for the cider industry. While not nearly as large as CBC, CiderCON will draw over 800 cider industry folks from across the country.

I was lucky enough to get media credentials to CiderCON. So I'll attend and write about the two-day event. They have an amazing lineup of seminars and events, so I expect to learn a lot! Maybe I'll get to sample a cider or two...

Cider Industry, welcome to Portland! Be sure to check out the beer while you're here.

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Cider Experts Gather in Portland
Cider makers large and small meet to network and share information

Portland, OR – Members of the United States Association of Cider Makers (USACM) will convene in Portland on February 2 - 5 for CiderCON 2016, the annual meeting and conference for the nation's cider industry.

Conference sessions will focus on production, distribution, marketing and research, apple growing and sensory analysis. Over 800 attendees will represent the most widely recognized cider brands, as well as smaller cider makers, enthusiasts and growers. The newly expanded Trade Show will feature exhibits from a wide variety of cider industry support companies.

Attendees will also have the option of signing up for one of three different bus tours on Tuesday, February 2nd . Locations include Hood River, Willamette Valley and Portland. A complete schedule of events may be found at www.ciderconference.com/schedule. Registration is open now.

New for 2016 is the Advanced Cider Orchard Production Workshop. This in-depth session is designed for commercial apple producers who are interested in growing cider apples for fermentation. The workshop will be held on Wednesday, February 3rd and is open to the public, with advanced registration. Cost is $65 per person.

On Saturday, February 6th, the USACM presents The Cider Certification Program. This first ever cider accreditation program is designed for distributors, servers and others who are interested in becoming trained experts on all things cider. The Level One course will explore the history of cider, cider making, cider styles, pairings and how to serve cider. Other levels will look at sensory evaluation, keeping and serving cider, orchard basics, federal definitions of cider and more. Pre-registration is required. More information can be found at www.ciderassociation.org.


The USACM is an organization of cider and perry producers in the United States. It gathers and shares information about cider production, regulations and cider apple growing to help members improve their operations, raise awareness and advance cider in the market. The organization was founded in February, 2013 at "CiderCon," the third annual gathering of Cider Makers from across the US.

Inaugural Pacific Northwest Homebrewers Conference

Homebrewers of the Pacific Northwest, you're in for a treat! The inaugural Pacific Northwest Homebrewers Conference is kicking off on March 4 in Vancouver, Washington. This two-day event will feature seminars, networking, and plenty of beer tasting!

The event is endorsed by the American Homebrewers Association (AHA), and seems to follow the general format for its large annual National Homebrewers Conference. I attended the Seattle AHA Conference in 2012, and absolutely loved it. This appears to be a smaller version and more intimate version.

The $150 registration seems like a great value to me. For more details, check out the conference website, or the news release below. Happy Homebrewing!

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Education, Celebration and Libation: Inaugural Pacific Northwest Homebrewers Conference to Showcase Region’s Brewing Community

Registration is open for the inaugural Pacific Northwest Homebrewers Conference (PNWHC) March
4-5 in Vancouver, WA. The regional conference welcomes homebrewers from British Columbia,
Idaho, Montana, Oregon, Washington and beyond to expand their brewing skills through two days of
educational seminars, networking opportunities and evening tasting events.

"The inaugural PNWHC will bring together homebrewers and cider makers of all skill levels to share
information, discover new ideas and enjoy great brew, all while having an unforgettable time," says
Conference Chair Jill Marilley. “We’re fortunate to have some of the nation’s leading homebrew
speakers right here in our own backyard and they’re excited to share their wealth of knowledge with
conference attendees.”

The conference’s 24 educational seminars facilitated by brewing experts will cover a range of
subjects including high ABV brewing, cask-conditioning, cider and mead making, hop growing, beer
judging, specialty malts and how to go professional. There are seminars for every level, from the
novice homebrewer to the veteran zymurgist alike.

Conference registration also includes the opening night toast and dinner, keynote speaker lunch,
closing night dinner, exhibit hall access and two incredible evening tasting parties. At Friday’s
“Brewers Night”, registrants will mingle in the exhibit hall and enjoy beers from the region’s top
breweries. The conference culminates Saturday night with the highly anticipated “Club Brews” tasting event at which regional homebrew clubs will be serving their best beers from fun themed booths. Costumes are encouraged!

“The PNWHC is endorsed by the American Homebrewers Association and complements the National Homebrewers Conference by providing access to expert educational opportunities and camaraderie a bit closer to home,” adds Marilley. “Though it is a regional conference, we welcome homebrewers from across the US, Canada and world!”

The conference’s $150 registration fee includes two days of educational seminars, three meals,
exhibit hall access, two evening tasting events, goodie bag and commemorative glass, and can be
purchased online.


Attendees arriving early can choose to join fellow beer lovers on three bus tours that visit some of
Portland and Hood River’s most respected breweries. Bus tour prices range from $55-$65 per person
and include transportation, beer, lunch and goodie bag.

The conference will be held at the Vancouver Hilton. Reserve your room at the conference rate of
$125 per night (+ taxes/fees) by calling 360-993-4500.

PNWHC is made possible through the generous support of Larry’s Brewing Supply, Bader Beer and
Wine Supply, F.H. Steinbart Company and Yakima Valley Hops.

Website: www.pnwhc.com
Newsletter signup: https://www.pnwhc.com/content/mailing-list-signup
Facebook: https://www.facebook.com/pnwhc
Twitter: https://twitter.com/pnwhc
Instagram: https://www.instagram.com/pnwhc/


Samuel Adams Launches The Nitro Project

January always brings us plenty of new beer releases, but here's a trio that I've been anxiously awaiting. Samuel Adams just launched The Nitro Project, a new line of nitrogenated beers. They're kicking off the series with a White Ale, a Coffee Stout, and an IPA.

Most beer is carbonated with carbon dioxide. Nitrogenated beers are carbonated with, guess whatnitrogen (and some carbon dioxide). Why does it matter? It creates an entirely different drinking experience. Nitrogenated beers have a smooth and creamy mouthfeel. Most craft beer bars have a dedicated nitro tap that is capable of delivering nitrogen into the beer as it's served. Now thanks to Sam Adams and a widget (a piece of plastic in the can that delivers the nitrogen), you can experience the creamy goodness of nitro beers at home!

For more details about this unique line of beers, including videos about how the widget works, check out Sam Adams' Nitro Project website, or the press release below. The Nitro Project beers will be making their way onto shelves in February. I have not yet tasted these, but will be sure to share my tasting notes as soon as I do.

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Nitro White Ale, IPA and Coffee Stout Hitting Shelves

BOSTON, January 25, 2016 – Water. Malt. Hops. Yeast. These are the four traditional ingredients in beer. With the new Samuel Adams Nitro Project, the brewers want you to experience a fifth ingredient: nitrogen, in place of carbonation. After experimenting with countless iterations and test batches in the nanobrewery at the Sam Adams Boston Brewery, the brewers are excited to announce the release of the first three brews from the Samuel Adams Nitro Project – Nitro White Ale, Nitro IPA, and Nitro Coffee Stout. Nitro beers are most commonly associated with stouts, but the brewers stretched the boundaries and started nitrogenating a variety of styles. There are very few breweries that offer nitro beers to drinkers at all, and virtually none that offer a variety of nitro beers in cans on an everyday basis. Nitro beers seemed, to the brewers at Sam Adams, like the perfect way to fundamentally transform the flavor profiles of a variety of beer styles. To fill you in on what makes this project different, the brewers share everything you need to know about the Nitro Project:

What is a nitro beer?

The ‘nitro’, of course, is short for nitrogen gas. All beers contain a significant amount of carbon dioxide (CO₂) when the beer is carbonated as part of the brewing process, but nitro beers use a combination of both nitrogen and carbon dioxide. Nitrogen is mostly insoluble in beer, so the resulting bubbles are smaller and create the rich, creamy texture familiar to nitro beers. On the flip side, beers that use CO₂ generally have larger bubbles and a more pronounced acidity and carbonated texture. Think of the difference between carbonated water and still water.  Both are water but the taste experience is radically different.  When a nitro beer is poured, it creates a beautiful cascade down the side of the glass, a thick, creamy head and a smooth mouthfeel.

What beers are debuting in the Samuel Adams Nitro Project?

The first three of more beers to come!

Nitro White Ale is a smooth, velvety, medium-bodied brew. Orange peel, coriander and Grains of Paradise lend hints of orange and peppery spice, and the first sip reveals these flavors alongside a light wheat character. When poured, Nitro White Ale shows off a billowing white head and a pillowy body that softly cascades into bright gold. (5.5% ABV)

Nitro IPA is boldly bitter yet smooth. The brew has an initial cap of creaminess, which gives way to hop intensity gathered from Amarillo, Centennial, Galaxy, Polaris, Simcoe, and Zeus hops. The hop varieties lend resinous pine, citrus and floral notes to the amber-bodied brew. (7.5% ABV)

Nitro Coffee Stout is a jet black brew with a rich, robust character. Dark roasted malts create notes of bittersweet chocolate with hints of dark fruit. Sumatran Mandheling and Indian Monsoon Malabar coffee add a deep roast dimension to the brew. (5.8% ABV)

How does nitro work on tap and in cans?

When a nitro beer is poured on tap, it requires a specially-designed nitro faucet. These special faucets have internal plates or “sparklers” with small holes drilled in them, and when the beer is forced through the holes at high pressure, it produces tiny bubbles which create the trademark nitro cascade. The tight bubbles create a creamy, uniform, thick head on the beer. To produce the high pressure, nitro beer is forced out by a nitro gas blend, which is typically 75% nitrogen and 25% CO₂.  Because the pour is so important, the brewers stress that nitro beers require a perfect marriage between brewer and bartender. The brewer perfects the recipe in order to gain the desired flavor profile, and the bartender must have the proper draft line and equipment in order to create the cascade and the best possible drinker experience.

In cans, a hollow, cylindrical plastic widget, which the brewers refer to as the nitrogenator, is used to replicate this distinctive nitro delivery. Once the can is popped open, the pressure from the nitro is so intense, the brewers recommend pouring immediately into a glass and pouring straight down the center of the glass for the best possible experience. The result is a mixture of the small bubbles and the liquid in the glass.

What does Samuel Adams founder and brewer Jim Koch have to say about the Nitro Project?

“We started experimenting with nitro beers in the mid 1990’s when we brewed a Boston Cream Ale and over the years, I’d estimate we brewed more than 50 beer styles and worked with 200 recipes to ultimately create these three unique beers. We quickly discovered that you can’t just put any beer on nitro.  We needed to develop recipes where nitrogen was the unexpected fifth ingredient and brought out the desired flavor profile of the brew.  For example, with the IPA, the lack of carbonation reduces the perceived bitterness by cutting the acidity (carbonation produces carbonic acid on the tongue, nitrogen doesn’t) so without the carbonation we really had to amp up the amount of hops we used.  We’re excited for drinkers to finally get a chance to try our Nitro beers and experience the cascade – which is like a science experiment in a glass.”

Where can drinkers find the Sam Adams Nitro Project brews?

Nitro White Ale is available nationwide on draft. Nitro White Ale, Nitro IPA and Nitro Coffee Stout will be available in 4-packs of 15 oz. cans beginning in February for a suggested retail price of $8.99-$10.99 (all prices vary by market).

The Boston Beer Company began in 1984 with a generations-old family recipe that Founder and Brewer Jim Koch uncovered in his father’s attic. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life in his kitchen. Pleased with the results of his work, Jim decided to sample his beer with bars in Boston in the hopes that drinkers would appreciate the complex, full-flavored beer he brewed fresh in America. That beer was aptly named Samuel Adams Boston Lager, in recognition of one of our nation's great founding fathers, a man of independent mind and spirit. Little did Jim know at the time, Samuel Adams Boston Lager would soon become a catalyst of the American craft beer revolution.

Today, The Boston Beer Company brews more than 60 styles of beer. It relentlessly pursues the development of new styles and the perfection of classic beers by searching the world for the finest ingredients. Using the traditional four vessel brewing process, the Company often takes extra steps like dry-hopping, barrel-aging and a secondary fermentation known as krausening. The Company has also pioneered another revolution, the 'extreme beer' movement, where it seeks to challenge drinker's perceptions of what beer can be. The Boston Beer Company has been committed to elevating the image of American craft beer by entering festivals and competitions around the globe, and is one of world’s most awarded breweries at international beer competitions. As an independent company, brewing quality beer remains its primary focus. Although Samuel Adams beer is America's leading craft beer, it accounts for only one percent of the U.S. beer market. The Boston Beer Company will continue its independently-minded quest to brew great beer and to advocate for the growth of craft beer across America. For more information, please visit www.samueladams.com.


February: Stout Month at Fort George Brewery

If you're into stouts, you'll love February at Fort George Brewery in Astoria, Oregon! The entire month is devoted to the rich, dark, luscious style.

Each week, the brewery will unleash a variety of different stouts. It gets even better on Saturday, February 13, the date of The Festival of the Dark Artsa day-long stout celebration. For more details, including a list of some of the beers that will be served, check out the brewery's full news release below.

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The Pacific Northwest is About to Get Dark

February is forever Stout Month at Fort George Brewery. The shortest and darkest month is the perfect time to showcase the immense variety within this style. For lovers of rich, dark beer there is no better place than Fort George in February, pint glass in hand.

The Stouts
Every Monday starting February 1st, new Fort George specialty stouts will be released at the pub. Grab a pint, fill a growler, or sample a blind stout taster tray. At least eight unique stouts will be on tap in every location at the brewery.

February 1st 
Coffee Girl - Imperial Coffee Stout
Viva La Stout - Mexican Chocolate Stout
From Astoria with Love - Russian Imperial Stout
Murky Pearl – Oyster Stout
Blonde Stout
Long Dark Winter Milk Stout
Granola Bar Stout – Honey, Almonds, and Raspberries

February 8th 
Polish’s Black Walnut Stout
Kentucky Girl - Coffee Girl Aged in Bourbon Barrels
Voluptas Stout - Oatmeal and Fig Stout

February 15th
Tuesday’s Lunch - Roasted Peanut and Blackberry Imperial Stout
Almond Milk Stout

February 22nd
North VIII - 1yr Aged Russian Imperial Stout
Dirty Chai Stout

The Music
Enjoy live music every Sunday at 8pm during Stout Month. The upstairs at Fort George hosts a wide range of artists - never a cover.

January 31st - Wilkinson Blades - American Rock - Portland, OR
February 7th - The Lowest Pair - Sultry Country Duo - Minneapolis, MN & Olympia, WA
February 14th - The Donkey’s - Music for the Independent Soul - San Diego, CA
February 21st - Cedar Teeth - Northwest Roots Rock - Colton, OR
February 28th - Redwood Son - West Coast Americana - Redwood City, CA

The Festival of Dark Arts – Saturday, February 13th – Noon to 10pm
Fill your senses and satiate your darkest stout desires. Yes, it is a stout fest with barrel-aged and specialty one-offs from 45 breweries including Barley Brown’s, Block 15, Boneyard, Breakside, The Bruery, Deschutes, Ecliptic, Evil Twin, Firestone Walker, Fremont, Gigantic, Perennial Artisan Ales, pFriem, The Commons, Trinity, Upright and many, many more. But, it’s also a magical menagerie of art and music, craft and creation spread out over an entire city block.

Main Stage – Upstairs Live Music
Noon - The Resolectrics - Rhythm & Blues - Portland, OR
2pm - Skamokawa Swamp Opera - Historical Rock Opera - Skamokawa, WA
4pm - Jackson Boone and the Ocean Ghosts - Cosmic Rock - Portland, OR
6pm - The Builders and the Butchers - Awesome Rock - Portland, OR
8pm - The Thermals - Power-Pop - Portland, OR

Make way for wandering minstrels, belly dancers, and burlesque shows. View demonstrations from ice sculptors, tattoo artists, and wood carvers. Warm yourself by the iron forge and glassblowing furnace, or watch fire dancing in the courtyard. Vendors and craftspeople will be located throughout the block, and everywhere you go the stouts will follow.

Check the website at www.festivalofdarkarts.com for updates and tickets. Hurry, the event is almost sold out.

The Traveling Carnival of Stouts
Fort George wants to share the stout love. Experience a taste of Stout Month on these nights around the Pacific Northwest. And check the event page at www.fortgeorgebrewery.com for new and updated Stout Month happenings.

Wednesday, February 3rd – 6pm to 9pm
10th Annual Ground Hogs Day Festival
Brooklyn Park Pub
3400 SE Milwaukie Ave.
Portland, Oregon
Fort George Stouts paired with whiskey

Tuesday, February 9th – 8pm to 11pm
Fat & Stout Tuesday Celebration
Twilight Cafe and Bar
1420 SE Powell Blvd.
Portland, Oregon

Wednesday, February 17th – 5pm to 8pm
Traveling Carnival of Stouts
Chuck’s Hop Shop Greenwood
656 NW 85th St.
Seattle, Washington
Several Fort George specialty stouts on tap

Thursday, February 25th – 5pm to 9pm
Traveling Carnival of Stouts
Parkway Tavern
313 N. I Street
Tacoma, Washington
A variety of Fort George specialty stouts on tap

February Stout Month
Fort George Brewery
1483 Duane Street
Astoria, Oregon 97103

Gnarly Pellicle on Peach Weisse

It's been a while since I've written about my homebrews. Back in August, I brewed a lactobacillus kettle soured-Rhubarb Weiss. It didn't take on as much of the rhubarb flavor that I had expected, so I decided to experiment. I added a few ripe peaches to the carboy and let it slumber. I finally got around to checking it a few days ago and this is what I saw...

What the heck?!?! Is that mold? What on earth happened? Actually, this is exactly what I was hoping would happen. In addition to adding the peaches, I also pitched the dregs from a bottle of Maybelle from The Commons Brewery, which was aged with Brettanomyces (a wild yeast stain). What you're seeing is called a pellicle. It's a membrane that often forms in beer made with lactobacillus and brettanomyces.

In the wine world, these wild yeasts and bacteria are the bane of the vintner's existence. If this curse befalls wine, it needs to be dumped. But brewers of funky and wild beers are far more accepting because we tend to like the tart, funky, fruity flavors that result from these organisms.

Anyway, I didn't get a chance to taste it yet, but just wanted to share this picturewhich I think is pretty cool! For more on pellicles, check out this excellent article written by a fellow homebrewer and microbiologist.

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Full Sail Releases Session Wheat, American-Style Hefeweizen

Full Sail Brewing Co. recently announced the release of Session Wheat, an American-Style Hefeweizen. By my count, this marks the eighth release in the brewery's long running Session line of easy drinking, low alcohol beers.

Full Sail has been a trend-setter in this space as they launched the Session line long before session beers skyrocketed in popularity.  I've always appreciated the simplicity and no-nonsense style of Full Sail's beer lineup. You don't see them releasing beers made with exotic fruits or oddball specialty ingredients. While I do enjoy those types of beers, they aren't in Full Sail's wheelhouse. They seem to focus on classic stylesand they do them very well.

Anyway, as an American-style Hefeweizen, I expect this beer won't have the banana and clove flavors typical of its Bavarian-style cousin. I haven't tasted it yet, but will be sure to share my tasting notes after I try it. I the meantime, check out Full Sail's press release below for more details.

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Full Sail Releases Session Wheat, Premium American-Style Hefeweizen
Crisp flavors of malted wheat are balanced by a delicately spicy hop finish

Hood River, Oregon – Today’s forecast: Cloudy with a chance of grain. The brewers at Full Sail Brewing Company are ready to share their newest beer in the Session lineup - Session Wheat premium American-style Hefeweizen. Session Wheat is medium bodied and refreshing, featuring aromas of malted wheat with a citrusy hop finish.
"With Session Wheat, we have put our state-of-the-art mash filter to the test,” says Executive Brewmaster James Emmerson. “It allows us to use a substantial portion of unmalted wheat in the grist, which imparts a wonderful wheat character in the finished beer," Emmerson adds.

As with all great Hefeweizens drawing upon their German roots, just enough residual yeast remains to give it a hazy golden pour. "Grown in the northwest, brewed in the northwest, Session Wheat is naturally hazy with a delicate crispness and a clean finish,” says Full Sail Brewmaster Jim Kelter. “It’s a refreshing, easy-drinking addition to our Session lineup."

Session Wheat Premium Hefeweizen will be available year round in Session’s signature 11 oz. stubby bottles in 12-packs, 6-packs and on draft. 5.4% ABV, 24 IBUs. When it grains, it pours!

About Full Sail Brewing Company
Perched on a bluff in Hood River, Oregon, overlooking the mighty Columbia River’s epic wind and kite surfing and the snow-capped volcanic peaks of Mt. Hood, Full Sail is a true craft-brewing pioneer. Since 1987, Full Sail has been pouring pure Mt. Hood water, local ingredients and responsible processes into each and every pint. Full Sail’s brews and sustainable practices have garnered more than 300 national and international awards, including 150 gold medals and Beverage World ‘s “Craft Brewer of the Year” distinction. From Full Sail Amber and IPA to Session Lager and bourbon barrel-aged beers, Full Sail consistently strives to brew complex, balanced and ridiculously tasty beers. Learn more at www.fullsailbrewing.com.


Sierra Nevada Launches Otra Vez Gose

Here's a new beer release for 2016 that I'm especially excited about! Sierra Nevada is launching Otra Vez, a new year-round Gose-style ale.

During the past few years, low alcohol and easy drinking (session) beers have emerged as one of the hottest trends in craft beer. Sour and tart beers have also become quite popular. Gose delivers both. The style is generally low in bitterness, effervescent, and has a mild saltiness in the finish.

While Otra Vez will be available year-round, the gose-style is especially suited to summer. You'll be happy to know that it will also be released in cans, so you can take it with your on your summer outdoor adventures.

Sierra Nevada has added their own unique twist to the style by adding prickly pear cactus and grapefruit. I have not yet tasted Otra Vez, but will be sure to share my tasting notes after I sample it. For more details, check out the brewery's press release below. To learn more about the gose style, check out this primer from the German Beer Institute. Prost!


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Chico, CA—Sierra Nevada Brewing Co. is launching Otra Vez, an incredibly refreshing gose-style ale that will join the brewery’s year-round lineup. Craft drinkers can find Otra Vez on retail shelves starting January 2016.

Otra Vez means “another time,” and for Sierra Nevada that time is early California when beers were made from local ingredients. The brewery trialed various native produce searching for great flavors. Prickly pear cactus flourishes in the state’s arid deserts, and grapefruit fills the Central Valley’s flats. Together their fruity-tangy blend makes Otra Vez, whose tartness is true to the gose style, pop with character.

“We wanted to make one of the easiest drinking craft beers out there, and funny enough Otra Vez has been a bear to get just right,” said Ken Grossman, Sierra Nevada’s founder. “We brewed several test batches a week for nearly a year, and even delicate changes made a big difference. Then it all clicked with perfect balance and complexity. We think folks will really enjoy it.”

Otra Vez clocks in at a sessionable 4.5% alcohol by volume, and its extremely low bitterness allows the prickly pear cactus, grapefruit and pinch of coriander to shape a bright and refreshing finish. 

Otra Vez will be available throughout Sierra Nevada’s nationwide distribution footprint in 12-ounce bottles, 12-ounce cans and on draught. Craft drinkers can track it and other Sierra Nevada beers down using the brewery’s Beer Locator.

About Sierra Nevada Brewing Co.
Founded in 1980, Sierra Nevada Brewing Co. is one of America’s premier craft breweries, highly regarded for using only the finest quality ingredients. The pioneering spirit that launched Sierra Nevada now spans both coasts with breweries in Chico, California and Mills River, North Carolina. Sierra Nevada has set the standard for craft brewers worldwide with innovations in the brewhouse as well as advances in sustainability. It is famous for its extensive line of beers including Pale Ale, Torpedo®, Hop Hunter® IPA, Nooner® Pilsner, Otra Vez™, Kellerweis®, Porter, Stout and a host of seasonal, specialty and limited release beers. Learn more at www.sierranevada.com.

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Ninkasi's 2016 Flagship Lineup

Happy New Year! There's nothing like starting the New Year with some new beers!

Ninkasi recently announced its 2016 Flagship Series. Two new offerings will now be available for your year-round quaffing pleasure. Lux, a German-style Helles Lager, which joined the Flagship Series in 2015 has been replaced by Helles Belles. According to Jamie Floyd, Helles Belles is an upgraded version of Lux.

Heeding the insatiable demand for session IPAs, Ninkasi is adding Easy Way IPA to the lineup. This new IPA weighs in at a svelte 4.7% ABV and 44 IBUs. Easy Way joins Total Domination and Tricerahops as Ninkasi's year-round IPAs.

These two new beers are starting to make their way onto shelves now.  For more details, check out Ninkasi's full news release below.

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Helles Belles and Easy Way IPA Join Ninkasi’s Year-Round Lineup

EUGENE, Ore. —Oregon’s own Ninkasi Brewing Company announces its year-round Flagship Series offerings for 2016. Starting January, Helles Belles, a Helles Lager, and Easy Way IPA, a drinkable India Pale Ale, join Ninkasi’s lineup of steadfast favorites available year-round in bottles and on-draft.

Known for its highly-hopped offerings like Total Domination India Pale Ale, Tricerahops Double India Pale Ale, and Dawn of the Red India Red Ale, Ninkasi has grown to become the 36th largest craft brewery in the United States and prides itself on making well-balanced, high-quality craft beers for a wide range of palates. Founded in 2006 by Nikos Ridge and Jamie Floyd, Ninkasi first debuted with Total Domination IPA. Since then, the brewery has developed its Flagship Series to include seven diverse beer styles all available year-round.

In 2016, craft beer drinkers can find new additions to Ninkasi’s year-round lineup including Helles Belles, a Helles Lager. After the brewery first released Lux, a German-Style Helles Lager, to its Flagship Series in 2015, it decided to revisit the recipe and brand. “We love Lux, which is why we gave it an upgrade,” explains Jamie Floyd, Ninkasi co-founder and founding brewer. “Helles Belles has a slightly higher ABV and IBU, offering a beer that is a little more expressive and playful for a German-Style Lager.” New branding also demonstrates the brewery’s more playful side, capturing its affinity for rock-‘n’-roll.

Also making its way to Ninkasi’s Flagship Series is Easy Way IPA, a drinkable India Pale Ale. At 4.7% ABV, Easy Way IPA supplements Ninkasi’s year-round IPA lineup by offering a beer that is as aromatic and hoppy as expected with a sessionable character. “This beer still has all that you would expect out of an IPA,” says Floyd. “A big hop aroma and a big hop flavor make it reminiscent of a traditional IPA but with less alcohol; it’s unexpectedly drinkable.”

Helles Belles, Helles Lager
Helles Belles is a headliner for the masses. Light and flavorful, this drinkable Lager strikes a chord between satisfyingly crisp and deliciously crafted. With a sweet, toasted malt flavor, a refreshing finish and just a hint of Noble hops, this beer defines drinkability. Allowed to ferment for a minimum of six weeks, Helles Belles is earnestly crafted to offer a beer that is as enjoyable as it is balanced.
Enjoyed Since: 2016 | OG: 1050 | IBUs: 28 | ABV: 5.3%
Watch Jamie Floyd’s Video Tasting Notes

Easy Way IPA, India Pale Ale 
(Available in select markets January 2016. Available everywhere else February 2016.)
Crafted for those who enjoy the aromatic and hoppy nature of IPAs but are pining for a lower ABV, Ninkasi introduces Easy Way IPA. A dynamic medley of hops and a crisp, satisfying finish define this unexpectedly sessionable IPA. The big, fruity hop nose and toasted malt flavor are anything but ordinary, offering a beer that is both aromatic and drinkable. With an ABV of 4.7%, this beer is for those ready to break the routine and go the Easy Way.
Enjoyed Since: 2016 | OG: 1045 | IBUs: 44 | ABV: 4.7%
Watch Jamie Floyd’s Video Tasting Notes

Total Domination, India Pale Ale
In 2006, founders Jamie Floyd and Nikos Ridge spent 18-hours brewing the very first batch of Ninkasi beer. The result? Total Domination IPA – a citrusy, floral IPA and a testament to Jamie’s love for Amarillo and Crystal hops. With a great malt backbone and fresh, citrus hop flavor, this beer finishes with a desire to return to this favored IPA again and again.
Enjoyed Since: 2006 | OG: 1067 | IBUs: 65 | ABV: 6.7%

Tricerahops, Double India Pale Ale
Offering a double-dose of everything loved in an IPA, Tricerahops has acquired a cult-like following since it was first brewed in 2007. Offering a big, earthy, floral hop hit, this beer is balanced by a generous amount of malt, making for a drinkable double IPA. 
Enjoyed Since: 2007 | OG: 1080 | IBUs: 100 | ABV: 8.0%

Dawn of the Red, India Red Ale
Developed out of a desire to craft an IRA using new hop varieties, Dawn of the Red possesses an intoxicating level of tropical notes. Brewed with El Dorado and Mosaic hops, this beer bursts with notes of mango, papaya and pineapple, and is sustained by a subtle malt flavor. Since its first R&D release, Dawn of the Red immediately became a favored Ninkasi offering and joined the Ninkasi Flagship Series in 2015.
Enjoyed Since: 2014 | OG: 1072 | IBUs: 75 | ABV: 7.0%

Oatis, Oatmeal Stout
Brewed in 2007 as the second winter seasonal produced by Ninkasi, a love for Oatis developed right away. Named after a brewer’s dog, the popularity of Oatis promoted its move from a seasonal brew to a year-round offering in 2008. This stout has a dry finish with a significant amount of roasted flavor upfront. Its smooth mouthfeel comes from the use of rolled oats paired with a caramel complexity and coffee flavors.
Enjoyed Since: 2007 | OG: 1072 | IBUs: 50 | ABV: 7.0%

Vanilla Oatis, Oatmeal Stout with Vanilla
A more decadent take on Oatis, Vanilla Oatis features the addition of whole Madagascar vanilla beans. During the brewing process of Oatis, a portion of the beer is set aside in the brite tanks where hand-cut vanilla beans are added – the same process used to dry-hop a beer. This addition of pure vanilla acts as a natural sweetener, adding a more roasted flavor upfront followed by a vanilla finish.
Enjoyed Since: 2009 | OG: 1072 | IBUs: 50 | ABV: 7.0%

For more information about Ninkasi’s full lineup of beers, visit: http://www.ninkasibrewing.com/delicious/beers/.

About Ninkasi Brewing Company
Founded in 2006 by Jamie Floyd and Nikos Ridge, Ninkasi Brewing Company continues to grow from its first batch of Total Domination IPA, to two brewhouses, a 55-barrel and a 90-barrel brewhouse, located in Eugene, Ore.  Ninkasi’s Flagship beers—Total Domination IPA, Tricerahops Double IPA, Dawn of the Red IRA, Lux Helles Lager, Oatis Oatmeal Stout, and Vanilla Oatis Oatmeal Stout—are sold throughout Alaska; Alberta; Arizona; California; D.C.; Colorado; Idaho; Maryland; Nevada; New York; Oregon; Texas; Utah; Washington; and Vancouver, British Columbia. The brewery remains privately-owned and is committed to community support and giving. Ninkasi’s Beer Is Love program offers in-kind donations and support for organizations throughout its footprint.

For more information, call 541.344.2739 or visit www.NinkasiBrewing.com