california breweries

Rick Chapman
OF
CORONADO BREWING CO.
gets draughted
draught lines
winter issue 2016
CUPID’S SECRET
CHOCOLATE
& BEER
CALIFORNIA BREWERIES
OVERCOME THE DROUGHT
ON
IS
THE CRAFT DRINKER’S
HERITAGE LAGER
WITH 125 YEARS OF BREWING TRADITION, NARRAGANSETT LAGER IS...
• THE HIGHEST RATED PREMIUM AMERICAN LAGER
ACCORDING TO BEER ADVOCATE.
• PROUDLY INDEPENDENT & AMERICAN OWNED — SINCE 1890.
M U S T B E 2 1 O R O L D E R T O E N J O Y. P L E A S E D R I N K R E S P O N S I B LY.
draught lines
winter 2016
ON THE COVER (FROM LEFT TO RIGHT): KAREN HAMILTON, DIRECTOR OF COMMUNICATIONS; SARAH HAMPEL, FINANCE;
STEVE SYREGGELAS, V.P. OF OPERATIONS; ASH NOTANEY, E.V.P. OF OPERATIONS; JAKE DURHAM, ON-SITE EVENT MANAGER/INDUSTRY RELATIONS FOR LAGUNITAS BREWING CO.
Photo By: Vito Palmisano
8
12
15
17
contents
8 CUPID’S SECRET CHOCOLATE & BEER
12 HOW THE DROUGHT IS AFFECTING CALIFORNIA BREWERIES BY DANYA HENNINGER
15 THE BOOKSHELF GILROY WAS GOOD FOR GUINNESS
17 RICK CHAPMAN OF CORONADO BREWING CO. GETS DRAUGHTED
Editor in Chief
Maryanne Origlio
Contributing Writer
Julie Kovaleski
Art Director/Photographer
Loren Leggerie
Guest Writer
Danya Henninger
Senior Editor
Maureen McCoy
Contributing Writer
Meredith Rebar
Art Director/Photographer
Michael Kuchar
Guest Writer
Steve Hawk
Mark Your Calendars
Band of Brewers | Philadelphia, PA
February 21, 2016 – World Café Live
Fare | Warminster, PA
February 27, 2016 – The Fuge
Kennett Winterfest | Kennett Square, PA
February 27, 2016 – 100 Block of South Broad St.
(between State and Cypress Streets)
Philly Craft Beer Festival | Philadelphia, PA
March 5, 2016 – Philly Navy Yard
The Brewers Plate | Philadelphia, PA
March 13, 2016 – Kimmel Center
For more information about these events, and others
visit our website:
www.origlio.com
For an electronic version of this publication, visit:
www.origlio.com
Like us on Facebook
facebook.com/draughtlines
Follow us on Twitter
@draughtlinesmag
Follow us on Instagram
@draughtlinesmag
Check us out on YouTube
youtube.com/draughtlines
draught lines
is a publication of Origlio Beverage. All rights reserved.
3000 Meeting House Road, Philadelphia, PA 19154
A Few Words From The Editors...
Dear Beer Aficionados,
As the temperature (finally)
begins to drop, we often turn
our attention to the bigger,
bolder, warming beers, which
is all fine and good, but for
some, these boozy brews may
be a bit much. So we took it
upon ourselves to introduce
you to some “sessionable”
brews available this winter,
as well as a handful of great
stouts that you may want to
take a look at.
No need to discuss plunging
temps with Coronado Brewing
Co. co-owner, Rick Chapman.
He enjoys sailing his boat near
his California-based brewery
throughout the year. We caught up with Chapman to discuss what
his award-winning brewery has in store for us this year. And speaking of California, the drought has caused concern for breweries on
the West Coast. Lagunitas, Sierra Nevada and Firestone Walker all
share what they are doing to conserve water. Their dedication to
the environment will astound you.
Sticking with the Cali theme, we’re sure you’ve heard about the
separation of Stone Brewing Co. from The Arrogant Bastard Brewing Co., but like us, you may be a bit confused about the details.
We got the scoop straight from the Arrogant Bastard himself, and
he is NOT shy about the details.
Lastly, we have an awesome Valentine’s Day gift idea for you! The
guys at Pierre’s Chocolates in New Hope, PA let you know how
to get your hands on some of their artisanal beer-infused truffles
made especially for the romantic holiday.
Cozy up to the fire and enjoy our winter edition!
The Draught Lines Editorial Staff
R
AVE
EVIEWS
Chocolate Stout
Baked Mac ‘n Cheese
Nothing says comfort food like some good ol’ mac ‘n
cheese. This uber-cheesy recipe is made even better
with the addition of chocolate stout.
Ingredients
1/2 cup butter (1 stick)
1/4 cup flour
1/4 cup chocolate stout (We suggest Young’s Double
Chocolate Stout)
1 cup half and half
1/4 lb. Brie cheese
8 oz. cream cheese
3/4 cup crumbled Gorgonzola cheese
1 ¼ cup shredded cheddar cheese
3/4 cup grated Parmesan cheese, divided
2 cups dry elbow pasta
1/2 cup panko or bread crumbs
Salt and pepper
Preparation
Heat oven to 350°F. Boil pasta in salted water until
al dente, strain and put aside. In a medium-sized,
heavy-bottom pot, melt butter over medium heat.
Whisk in flour to form a light roux. Slowly whisk in the
beer and half and half.
Add Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the
Gorgonzola, cheddar and half the Parmesan. Stir until
cheese sauce is blended and add the pasta. Taste and
adjust the seasonings as desired with salt and pepper.
Pour mixture into a baking pan, top with remaining
Parmesan cheese and panko crumbs. Cook 30-40 minutes (until bubbling on the edges and browned on the
top). Recipe serves 4-6.
- Recipe created by Ashley Routson, a.k.a. The Beer Wench
BEER
REDISCOVERED
Oskar Blues Mama’s Little Yella Pils
Nick Kulik
Certified Beer Server and Origlio Beverage Sales Representative
According to Nick Kulik of Origlio Beverage, Mama’s Little Yella Pils is a delicious, well-balanced, goes-with-everything kind of
beer… one that appeals to beer lovers of all kinds. “It’s approachable and well-balanced,” he says. “It’s the button-up denim shirt of
beers. You can wear it to work, to a party or to mow the lawn. For
me, Mama’s is user-friendly, it tastes great and it comes in a can so
it travels well. She also makes a great shower beer and is the perfect
accompaniment for any dish on the menu at my favorite restaurant, Han Dynasty. Oh and it’s also a fantastic pairing for Captain
Quint’s USS Indianapolis speech in Jaws.”
Kulik first tried Oskar Blues’ sessionable pilsner at Bar on Sansom
St. in Center City. “My buddies and I used to go there to unwind
and play Big Buck Hunter. On one of those nights, between Narragansett pounders, dry pepper wings, Hunter Heroes and bourbon
shots, one of the guys put a yella can of Mama’s in my hand… the
one that wasn’t holding an orange, plastic gun… and the rest is
history.” Made with pale malt, German specialty malts and Saaz
hops, this gently hopped (35 IBUs) pilsner is a sessionable refresher
at only 5.3% ABV – quite low for Oskar Blues’ standards.
Although it’s one of Kulik’s favorites, he feels some people may
overlook this approachable pilsner simply because of all the new
brands and styles available today. “People have a tendency to overlook some of their old favorites,” he says. “It’s easy to look through
the shelves at the beer store or the beer list at a bar, see Mama’s and
think, ‘I can get that next time’. But, I don’t understand why they
would do that to themselves. I mean, it’s right there! The price is
right and it tastes great… not to mention the cool catch phrases
stamped onto the bottom of Oskar Blues’ cans.”
You really can’t go wrong with a beer from Oskar Blues. “I’d put
it in my top 10 favorite American breweries,” says Kulik. “They
make solid beers that taste great and are good for any occasion.
I’ve always been a fan of Dale’s, and Pinner is now making its way
into my normal rotation. But you can’t beat Mama’s. I love that
Oskar Blues led the canned craft beer movement. Bottles are great,
but you can’t shotgun them. Plus, there’s nothing more satisfying
than finishing a beer and crushing the can… like Quint. I really love
Jaws a lot.”
8
www.origlio.com
S
ix packs need not strictly apply to bottles of beer.
Chocolate truffles infused with craft beer, like Sly
Fox Black Raspberry Reserve, might be the perfect
aphrodisiac for your beer and chocolate-loving Valentine.
Yes, they do come in packs of six and even 12, just like
your favorite libation, courtesy of chocolatier and beer lover Justin Zaslow, who is the Operating Partner of Pierre’s
Chocolates in New Hope, PA.
Zaslow has a culinary degree from the Natural Gourmet Institute
for Health and Culinary Arts (NGI) in New York City. Along with
his wife and father-in-law, the trio purchased the 30 year-old chocolate shop in Bucks County from Jean Pierre Meyenberg nearly five
years ago. They kept the name of the store to honor Pierre, a man
they had learned so much from.
“I apprenticed under both my father-in-law and Pierre,” says
Zaslow. “They sparked my love for artisanal chocolate. I’m so
proud to be a part of the artisan movement that is happening today
in the food and beer industries. So many customers want to shop
local and they know so much more about the products they are
consuming. Because of this, it is very important that our staff be
very knowledgeable about all of the ingredients we use to create
the chocolate.”
Known for their unique line of small batch truffles made with chocolate sourced from around the globe, Zaslow recently had the opportunity to visit one of the companies they buy from in Ecuador
called Republica del Cacao. “It was amazing to visit the farms and
sugar plantations where the ingredients are sourced from,” says
Zaslow. “We order from this company because of the quality of
chocolate they offer and we love the fact that they pay their workers fair wages. We can track every single ingredient down to the
farm where it was produced, which our customers love hearing
about.”
Of course, chocolate is just one of Zaslow’s passions. “Craft beer
is another passion of mine and both audiences care a lot about the
ingredients that go into the finished product. These special packs of
truffles combine my passion for beer and chocolate and I think they
make the perfect gift for Valentine’s Day,” says Zaslow.
The truffles will be sold in 6-packs (2 of each flavor) & 12-packs (4
of each flavor) at the store on West Bridge Street in New Hope in
early 2016.
Pierre’s Beer-infused Truffles
Justin Zaslow with his father-in-law Tom Block
Weyerbacher TINY Imperial Stout Truffle
A big, bold, chocolaty Imperial stout from Weyerbacher Brewing
Company in Easton, PA, infused with Pierre’s South American
dark chocolate blend and a touch of cream.
Sierra Nevada Hop Hunter Truffle
Pierre’s takes this revolutionary beer, brewed with distilled hop oil,
over the top with an Ecuadorian dark chocolate blend, additional
hop oil and cream.
Sly Fox Black Raspberry Reserve Truffle
The blend of South American milk & dark choclate, cream and
rasperry reduction complement the tart wheat ale brewed in Pottstown, PA.
Chocolatier Justin Zaslow explains why these truffles make great Valentine’s Day gifts for both men and women
www.origlio.com
9
All About
the
Stout
by Steve Hawk
S
touts are dark beers made using roasted malt or barley.
The style originated in England in the 18th century to describe beer that was brewed from darker roasted malt than
traditional ales. The modern definition of a stout is very much
the same, but it often breeds misconceptions simply because of its dark color. People assume that because stouts
are darker, they are higher in alcohol, higher in calories and
heavier in body. That’s just not the case. Yes, there are those
that fit that description, but certainly not all of them. The different styles of stout cross a wide spectrum of flavor profiles,
alcohol content and overall mouth feel. The range is so vast
and the appeal so broad, virtually every beer drinker is likely
to count stouts among their favorite styles.
Samuel Smith's
Oatmeal Stout
Oats were introduced into the stout
style from the very beginning, as it
was a plentiful crop in the regions
of England and Scotland where the
style originated. There was even a
time when oatmeal stout was advertised for its health benefits.
But, what really makes this style
special is the taste. Although
the levels of roasted flavor
and hop character can vary,
the oats add a silkiness to the
mouth feel and provide a touch
of sweetness that is unlike any
other type of stout. A classic
example is Samuel Smith’s Oatmeal Stout brewed in Yorkshire,
England. An American counterpart worth noting is Velvet Merlin from Firestone Walker Brewing
Co. in Paso Robles, California.
Both are approximately 5%
ABV and brimming with cocoa
and espresso aromas.
10
www.origlio.com
Young's Double
Chocolate Stout
Stouts are perfect for the addition of chocolate, as the roasted malt used to create the style
imparts natural chocolate and
coffee flavors during the brewing
process. Take Young’s Double
Chocolate Stout, brewed in the
UK, for example. It’s a worldclass chocolate stout with a
perfect balance of creaminess and roastiness.
Dock Street Sexy Beast
Close to home, Dock Street’s Sexy
Beast (a new recipe this year) is a
medium-bodied stout brewed with
22 pounds of Belgian chocolate
and wine yeast. This smooth stout
is embellished with robust red wine
and bittersweet chocolate flavors
that are softened with hints of
cherry and oak. Dock Street’s
head brewer Vince DeRosiers
asks, “When was the last time
you had red wine, chocolate
and cherry flavors that were all
mixed together?” Sounds pretty
awesome to me.
Great Lakes
Blackout Stout
At the “most extreme” end of the
stout spectrum you will find Imperial
or double stouts. With these, you not
only get a much higher ABV, you will
also see more complexity from both
the higher alcohol content and different forms of aging. These beers
inspire a completely different drinking
experience. They tend to work well
for more relaxing moments, like a
nightcap or with dessert, rather
than the all-day sessions where
their lighter counterparts are
enjoyed. Brands to showcase in
this style include Weyerbacher TINY, Green Flash Double Stout and Great Lakes
Blackout Stout. All are great
examples of big, bold, warming
stouts that feature a full bouquet
of fruity aromas, a rich velvety
mouth feel, and a smooth, yet
complex finish.
Guinness Stout
Sly Fox O’Reilly’s Stout
Dry Irish stouts are one of the
most common styles, the most
recognizable being Guinness,
which originated in Dublin,
Ireland in the 18th century. It is
brewed in almost 50 countries
today. Guinness features the
traditional bitterness of a stout
from both roasted barley and
a generous dose of hops. The
draught version has a thick,
creamy head and texture from
mixing the beer with nitrogen
when it is poured. At 4.2% ABV,
Guinness is very drinkable and
makes a perfect beer choice
year-round and for virtually every
occasion, from watching a game
or enjoying dinner (especially a
seafood entree) to an all-day pub
crawl.
Spring House Big
Gruesome Chocolate
Peanut Butter Stout
A great local example of
a dry Irish stout is Sly Fox
O’Reilly’s Stout. Head Brewer
Brian O’Reilly notes that a
benefit of this beer is the
low alcohol (3.6% ABV). “I
find it to be a very natural
way to transition from my
morning coffee to my first
brew of the day,” he said.
“The low CO2 and dissolved nitrogen make a
creamy foam that actually
reminds me of a well-made
cappuccino.” If you’re looking
for a beer for brunch, this is it.
Belhaven Black
Scottish Stout
An excellent example of a
European stout with a traditional European origin is
Belhaven Scottish Stout, a
deluxe brew from the historic Belhaven Brewery in
Scotland. It’s full of roasted
malt, coffee and chocolate
flavors, along with a hint of
licorice. And at just 4.2%
ABV, it’s very sessionable.
Another local brewery pushing
the boundaries on specialty
stouts is Spring House Brewing Company in Lancaster,
PA. Their catalog includes
titles like Satan’s Bake Sale,
Big Gruesome and The
Martians Kidnap Santa,
which feature ingredients
ranging from mint chocolate
chip and peanut butter to
eggnog!
Lagunitas Brewery • Petaluma, CA
Sierra Nevada Brewery • Chico, CA
www.origlio.com
11
How the
Drought
isAffecting
California
Breweries
By Danya Henninger
To make beer, you need water. A
secondary truth: to make good
beer, you need good water. And
the quantitative maxim also holds
— to make a lot of good beer, you
need a lot of good water. When
a brewery is deciding where to
build a brewhouse, access to
clean, readily available water is
an important determining factor.
12
www.origlio.com
“
S
imply put, without reliable, high quality sources of water, you
can’t make beer,” states Cheri Chastain, sustainability manager for Sierra Nevada, the country’s third-largest craft producer.
So what happens if your once-reliable water source dries up or
becomes less plentiful? Thanks to record levels of drought in the
Pacific Northwest, California’s 550-plus breweries are being forced
to view that as more than a rhetorical question.
The state’s two largest craft breweries, Sierra Nevada and Lagunitas, have both undertaken big engineering projects to help alleviate
drought issues, and many smaller producers are adopting technology that’s more water efficient — even if they aren’t specifically
under orders to reduce consumption.
Compared to California’s huge farm industry, the brewing industry’s water usage is a literal drop in the bucket. A 2014 report by
the Public Policy Institute of California estimated that the water
use of all the state’s breweries combined is roughly equivalent to
that of one single almond orchard. But, as a plea from Governor
Jerry Brown and common sense both indicate, every gallon counts.
“We haven’t been under official water restrictions. We’re downstream from the watershed, and our water is plentiful right now,”
says Lagunitas communications director Karen Hamilton. “But
that doesn’t take away the responsibility to conserve.”
Conservation does not mean making less beer. No one wants that,
not beer drinkers, not brewers, and least of all the state, which
reaps a $6.5 billion economic impact from its booming craft beer
industry. Instead, it’s all about increasing efficiency. On average, it
takes anywhere from 3 to 7 gallons of water to make one gallon of
beer. That’s a big range, and what many breweries are concentrating on is reducing that ratio as best they can.
San Diego’s Coronado Brewing Co. has been expanding at an incredible clip, and one of the main focuses in building out new facilities has been reduction of water waste. The majority of water in
any brewhouse gets used during the cleaning process, and Coronado’s new, automated 30-barrel system is able to reclaim a large
percentage of liquid that previously went down the drain, explains
brewmaster Ryan Brooks.
That last bit of treatment before water can be safely recycled back
into the natural environment is the toughest to do effectively, per
Sierra Nevada’s Chastain. The wastewater treatment plant at the
Chico brewery already cleans water 95 percent of the way, but the
company is investing in more expensive technology to see if it can
filter out the last 5 percent on its own, without relying on municipal resources. The technology is currently in pilot testing phase,
but Chastain thinks it could be implemented on a much broader
scale by the end of 2016. In general, Sierra Nevada has reduced its
water consumption 25 percent since 2008, and is targeting a waterto-beer efficiency ratio of 4.
Lagunitas has an even more aggressive target: to get its water-tobeer ratio down to 2.7. That would make it the most water-efficient
brewery in the country, possibly even in the world, notes communications director Hamilton. To get there, the Petaluma-based
brewery partnered with biotech company Cambrian Innovation
to be the first to install a brand new product called the EcoVolt
Membrane Bioreactor. When it’s up and running, the system will
not only treat wastewater more than 99 percent of the way, it also
promises to generate electricity as it cleans.
When Lagunitas CFO Leon Sharyon first found out about the EcoVault a little over a year ago, he knew it would turn their water usage on its head. “Installing it is cost prohibitive,” Hamilton admits,
“but we’re excited to be a case study. Hopefully, it works well, and
more of them sell, so the cost comes down. It’s not just breweries
that could benefit. It can help save water in many other industries,
in California — and around the world.”
21st Amendment founders, Nico Freccia & Shaun O’Sullivan
Photo by: Nick Gingold
Coronado Brewmaster
Ryan Brooks
“We also have what’s called a
‘flowmeter’ that tells us exactly how
much water we’re using to rinse our
grain,” he adds. “That water then gets
reused in our cooling pipes.”
Firestone Walker, which operates two breweries on the Central
Coast, has recently gotten its efficiency down to 4.7 gallons of water per gallon of beer, per the brewery’s spokesperson. The water
that does end up as runoff at the Paso Robles facility is now directed to two recently-installed wastewater ponds. The 10 million
gallons of water held there is then treated before being returned
to the city for final treatment before it gets dumped back into the
region’s aquifer.
Even more water savings will come when Coronado’s canning line
is up and running — because empty cans arrive sterile, they don’t
need to be washed before being filled.
Instead, cans are usually just blown clean with ionized air, according to Shaun O’Sullivan, co-founder of 21st Amendment Brewing
Co. in San Francisco, which has never packaged its beer in glass
bottles. Like Coronado, 21st Amendment also recently expanded,
and it followed a similar conservation strategy, installing a stateof-the-art brewhouse that’s extremely efficient in how it manages
water, and works to optimize runoff to as low a volume as possible.
Because of cleaning, sparging and cooling, brewing is always going
to generate some runoff, but some of the larger operations are working on ways to deal with the effluent liquid in more sustainable ways.
Firestone Walker Brewery • Paso Robles, CA
Sierra Nevada Brewery
Chico, CA
Lagunitas Brewing Company
Petaluma, CA
www.origlio.com
13
HOP ART
Harpoon IPA
For the first time in the brewery’s 30-year history, the
Harpoon IPA label has been completely redesigned,
yet a few classic elements that the brewery is known
for remain intact. “The checkered pattern has adorned
our packaging since 1989,” says Director of Communications, Liz Melby, “and although our arched logo is
bigger and bolder, the design of it remains the same.”
But by far the most striking change is the addition of
the tiger.
Tigers and IPAs both have unique ties to India. Tigers
are the national animal of India and IPA, which stands
for India Pale Ale, is a style born out of a need to keep
beer from spoiling. Hops have antibacterial properties
and their addition to the brewing and fermentation
processes helped the beers stand up to the long journey
overseas. “The tiger brings character and personality to
the IPA package,” says Melby. “It makes it more fun –
and to us, beer is fun! The tiger also builds associations
with the flavor and the idea of Harpoon IPA – tigers
bite and IPAs have bite. The symbol can be perceived
in many different ways. We want people to derive their
own stories.”
Melby continues, “Harpoon’s mantra, ‘Love Beer. Love
Life.’ is much more prominent on the packaging and
will be a larger focus for our branding in 2016. The label
will include more flavor descriptors to give consumers
a better understanding of the taste of the beer before
they open the bottle.” Beer geeks were kept in mind as
well, as ABV and IBUs have also been added.
“It was time for our logo to evolve,” says Harpoon CEO
and co-founder Dan Kenary. “We’re not changing who
we are, or most importantly the beer inside the bottle,
can or keg. But, we are working hard to do a better job
of telling our story.”
TB
the bookshelf
GILROY WAS GOOD
FOR GUINNESS
by David Hughes
Many are familiar with the series of legendary
illustrated animal advertisements that Guinness produced between 1930 and 1960 – the
flying toucan, the turtle sporting a Guinness
on his shell and the seal balancing a pint of the
Irish stout on his nose. Each illustration, complete with such catchy taglines as My Goodness My Guinness, Guinness For Strength, and
Lovely Day For a Guinness, not only caught
our attention, but also made us laugh. These
beer advertisements, some of the most iconic
ever made, helped build the Guinness brand
in the 20th century.
While many have heard the creator’s name – John Gilroy, we knew
little else about him… until now. David Hughes, author of Gilroy Was
Good for Guinness, not only shares a plethora of Guinness advertisements created by the now deceased Gilroy, he also reveals details of the
English artist’s life story, both personal and professional. Although the
prolific artist produced numerous portraits of royals, landscapes and
murals throughout his career, Gilroy is most famous for his Guinness
illustrations.
The “comic genius” came up with the idea for the iconic Guinness animal campaign in 1934. At the time, advertisements for Guinness included people, but Gilroy and the Benson advertising agency had some
issues with those folks being “too handsome, or too ugly.” So, Gilroy
invented the animals, which he said, “everyone loves and no one can
hate.” There is however, one “human” who did make an appearance
in many of the ads… the chubby, mustached zookeeper is actually a
self-portrait of Gilroy himself.
When giving advice about producing an advertisement Gilroy said,
“Make it memorable. Make it funny – or if you don’t want to be funny,
then make it intriguing. Make them laugh, make them think, but most
of all, make them like it – even love it.”
Hughes’ book consists of a biography of Gilroy in addition to numerous reprints of his of paintings, drawings, unused proofs, mock-up
illustrations and advertisements. The archive of his work, which had
“vanished” for nearly 40 years, surfaced in 2009 and was sold to a collector, who allowed photos to be taken for this book.
Gilroy Was Good for Guinness is a high-quality, fully-illustrated narrative
featuring never-before-seen Guinness artwork which will delight both
art collectors, Guinness fanatics and those who get a kick out of beer
memorabilia. And if you’d like to hold one of Gilroy’s designs in your
hands, Guinness is releasing limited edition Guinness Gilroy collectible cans in February. The cans will celebrate the famed campaigns of
the 30s, 40s and 50s.
Purchase this book at amazon.com for $33.00
www.origlio.com
15
Beer Destination:
Brooklyn,
Home of Sixpoint Brewery
L
ooking for a little Sweet Action? Hop a train to Brooklyn on
April 16th for Sixpoint Brewery and Beer Advocate’s annual
charity event Beer for Beasts. Always a hot ticket, this celebration
offers great food, live entertainment and dozens of unique brews,
many of which are one-time collaborations, served up to benefit
the animals cared for by the Humane Society of New York.
Brooklyn is NYC’s coolest borough by far. Populated by a creative
and diverse set of folks encompassing a wide-ranging scope of industries, it is also home to a few outstanding breweries making it
an excellent, easy-to-reach beer destination. Take for example Sixpoint Brewery, which happens to make the aforementioned Sweet
Action, along with a wide variety of unique ales and lagers.
Sixpoint’s founder Shane Welch is a brewer who fits perfectly into
this creative landscape. In addition to some fabulous year-round
offerings like Bengali and The Crisp, his brewery is known for its
Mad Scientist Series of beers which provides the company’s brewers with a laboratory to create the tastiest, most imaginative brews.
It should then come as no surprise that Welch’s charity event Beer
for Beasts, or B4B as it is often referred to, is no ordinary beer festival. Instead of serving a regular lineup of beers with typical food
16
www.origlio.com
options, Welch, in partnership with the animal loving folks at Beer
Advocate, decided to brew completely unique, one-time offerings
solely for this event. “One of the best things about Beer for Beasts is
to see what formulations the team comes up with. As the years go
by, I am continually impressed with their creativity,” says Welch.
“Last year’s Beer For Beasts event had some really outstanding
beers,” says Dan Bisogno, on-premise strategist for Origlio Beverage and former Sixpoint rep. “A few knockouts included a cherry
vanilla kolsch, a spiced beet juice-infused ale, a beer ode to Sriracha
hot sauce and my (#humblebrag) Beer Advocate-approved Bowl
Of Oranges Ale!” With local talent pitching in to provide the music,
and a collection of New York City's great food truck offerings, Beer
for Beasts gets bigger and better every year.
After hibernating all winter long, why not hop a train to Brooklyn
and sip some exceptional beers brewed specifically for a good
cause – the well-being of our furry friends in need. This year B4B,
which has raised over $120,000, will be held on the sixteenth of
April at The Bell House in Brooklyn, NY. Tickets go on sale January
16th at noon. The cost is $70 per person and 100% of the proceeds
go to the Humane Society of New York.
gets draughted
In the mid-90s when California was home to only
a few breweries, brothers Ron and Rick Chapman
opened a beach town brewpub in their hometown of Coronado, California. Their dream was to
offer exceptionally balanced beer, authentically inspired by their West Coast roots. Coronado
Brewing Co. helped build the West Coast landscape for craft beer as a whole, developing flavor profiles for their abundantly hoppy ales that
breweries nationwide look to replicate.
In 2014, Coronado received two prestigious and
highly coveted industry awards – Champion Mid-size
Brewery and Champion Brewmaster at the World
Beer Cup in Denver. The brewery beat out thousands of others from around the globe. With all of
the kudos bestowed upon Coronado, which will
celebrate its 20th anniversary this year, the passion to brew exceptional beer with an undeniable
coastal vibe is just as strong as it was in 1996.
Draught Lines caught up with President and
co-founder Rick Chapman to discuss the awards,
the beers and what we can expect from the brewery
in 2016.
RICK CHAPMAN
Coronado Brewing Co.
www.origlio.com
17
D.L. Coronado won the Champion Mid-sized Brewery award at the
World Beer Cup. What does the award mean to the brewery?
R.C. It means that we hold ourselves and our beers to even higher standards. Our growth has escalated, so we have embarked on a multi-million dollar expansion to keep up with standards and capacity. We added four new 240-barrel tanks, more silos and purchased an additional
building to create a larger production facility.
D.L. What will the expansion mean for the future of Coronado? Will we
see any additions to your lineup in 2016?
R.C. The most exciting aspect, aside from increased capacity, will be
the introduction of cans and the launch of a new, year-round beer in
January called Stingray IPA. This is the first time we have expanded our
year-round portfolio since 2012 and we’re stoked about the beer. We’ve
released small batches in California to stellar reviews and sales. We are
also adding a pale ale called Easy Up to our new can lineup in April.
And we will be introducing two new seasonal beers in 2016 – Berry the
Hatchet in May and Pierless Imperial Brown Ale in November.
D.L. Not only did Coronado take home the highly coveted award for
Champion Mid-sized Brewery, you also received the Champion Brewmaster award. That’s a HUGE accomplishment! How are you going to
top that?
R.C. Our brewers are always looking for ways to improve on our beers.
We will continue innovating new beers like our Stingray IPA.
D.L. How would you describe your head Brewmaster, Ryan Brooks?
What are his best attributes?
R.C. He’s incredibly passionate about creating the finest beers for
Coronado Brewing Co. and he’s very involved in the development of
our team. He trains the palates of our sales and marketing team and
educates them on all of our beers. Building partnerships both in the
U.S. and internationally is a huge part of his job as well. Ryan has been
instrumental in the craft beer movement in Mexico, helping homebrewers in Tijuana and judging brewing competitions throughout the
country.
D.L. Why did you choose to sell your beers in Philadelphia?
R.C. The Philly area was our first East Coast market. We launched there
a decade ago because of its vibrant craft beer scene. Philly’s pioneering
bars and craft beer drinkers are very astute. They continue to set the bar
for the craft beer scene, globally.
DL. When in Philadelphia, which beers do you enjoy that you can’t get
in California?
R.C. Whenever I travel, I always make my first beer a local. When landing
in Philly, I usually have a Yuengling to get things started.
D.L. In addition to adding cans to your lineup, you recently redesigned
your logo and packaging. What prompted the new look?
R.C. As we have grown, we recognize that we need a more focused and
consistent brand foundation. The packaging design for the launch of
our new cans offered a great opportunity to dive deeper into our coastal story.
D.L. What does your new tagline, “Stay Coastal” mean?
R.C. Live it! Embrace the relaxed state of mind that resonates with both
San Diego locals and fans worldwide.
D.L. Coronado offers a core series of beers, a Brewer’s Series, Crown series
and Coronado Collection. What differentiates each series?
18
www.origlio.com
R.C. The beers in the Brewer’s Series are seasonal, innovative beers
available in draught only in limited quantities. They are designed for
tap takeovers and small batch-style events. The Crown Series is dedicated to seasonal bottles and draught styles. Our Coronado Collection is
made up of smaller batch, barrel-aged beers. We carefully select bourbon and brandy barrels to complement the beers and age them appropriately. These beers are even better after being cellared for a few years.
D.L. Your fall seasonal Punk’In Drublic is named for the California-based
punk band NOFX’s most successful album. Has the band reacted to the
beer?
R.C. A few of our brewers who are big fans of the band came up with
the name. NOFX tweeted us saying that a few of the members drink the
beer, but we have yet to meet them in person. We’d welcome tipping
pints with them in the future.
D.L. You have been involved in several collaborations over the years. Do
you have plans for more in the near future?
R.C. Absolutely! We love working with our “brothers in beer”. We learn
so much from each other with every collaboration. Our most recent
collaboration with Bear Republic (great folks), comes out in February.
It’s a rye IPA called MerBear. I would say we will continue to do a few
collaborations per year.
D.L. The drought in California has forced several CA-based breweries to
get creative. How has the water shortage affected your brewery and
what have you done to deal with the problem?
R.C. Being that we live in a coastal desert, we have always been conscience of, and conservative with, our water use. Our water use per barrel is one of the lowest in the industry and we continue to innovate and
conserve. We recently invested in equipment to help with our cleaning
systems and we reuse as much water as possible.
D.L. Coronado supports hundreds of charitable events through community partnerships and a donations program. Can you explain a little
about both?
R.C. For years, we weren’t able to contribute to charities the way we can
today. Giving back is one of the most gratifying aspects of becoming a
successful business. We are humbled to assist whenever possible. This
year we expanded on a few programs during Fleet Week since the military is such a big part of Coronado Island and San Diego. We brewed a
beer and sold it in our brewpubs from Memorial Day through Labor Day
and donated a portion of the proceeds to military families in the area.
Another partnership we formed this year was with Petco since their
headquarters are also in San Diego. We developed Surf Dog Pale Ale to
raise money for the Humane Society.
D.L A little birdy told us that you have many talents… You were a model
in Europe before opening the brewery and you are the Captain of the
company’s boat, SeaKing Sirens. Knowing these things about you begs
the question, what do you think you’d be doing if you never opened
the brewery?
R.C. Modeling Depends undergarments.
D.L. What is one beer you could not live without?
R.C. Orange Avenue Wit.
D.L. 2016 marks 20 years for Coronado Brewing Co.! What will you do to
celebrate the milestone?
R.C. I’ll probably dance on the bar again.
www.origlio.com
19
DRINKTHESE
NOW
SKIP THE WAFFLES
Samuel Adams Nitro Coffee Stout
Firestone Walker Nitro Merlin Milk Stout
Coronado Imperial Blue Bridge Coffee Stout
Lagunitas Cappuccino Stout
Weyerbacher Sunday Morning Stout
Sixpoint Cream
NEW AND NOTEWORTHY
Firestone Walker Luponic Distortion
Coronado Stingray IPA
Sierra Nevada Otra Vez Gose-style Ale
Evil Genius This One Time At Band Camp
Great Lakes Turntable Pils
Green Flash Tangerine Soul Style IPA
Stone Pataskala Red IPA
WARM UP AS THE SNOW FALLS
Sierra Nevada Bigfoot
Oskar Blues Deviant Dale’s IPA
Weyerbacher Double IPA #2
21st Amendment Monk’s Blood
Sly Fox Odyssey
Lagunitas Undercover-Investigation Shut-Down Ale
Weyerbacher Insanity
SHE LOVES ME SHE LOVES ME NOT
Heavy Seas Siren Noir
Dock Street Sexy Beast
Lindemans Oude Kriek Cuvee Rene
KISS ME I’M IRISH
Great Lakes Conway’s Irish Ale
Sly Fox Seamus’ Red
Guinness Nitro IPA
PUT YOUR BEST FRUIT FORWARD
Green Flash Passion Fruit Kicker
Blue Moon First Peach Ale
Sierra Nevada Beer Camp Tropical IPA
UFO Big Squeeze
Abita Strawberry Harvest Lager
Peak Organic High Note
Shipyard Blood Orange
SPRING FORWARD
Samuel Adams Cold Snap
21st Amendment Sneak Attack
SPIKED SODA
Coney Island Hard Ginger Ale and Hard Orange Cream Ale
Henry’s Hard Ginger Ale and Hard Orange
Want to know more about these beers and which foods
pair best with them? Check out Origlio.com!
Cigars&
Beer
from Cuba with Love
It was British author Rudyard Kipling
who said, “…a good cigar is a Smoke.”
But what do you call a good cigar paired
with a smokin’ good beer?
You can come up with your own analogy, but since
the U.S. flag is flying once again over the recently reopened American embassy in Havana, Cuba, it’s
probably a good time to revisit the joys of smoking a
cigar with a really good beer.
Cuban cigars, long regarded as the finest in the world,
have not been imported into the United States since
1962. That is when President Kennedy, at the conclusion of the Cuban Missile Crisis, got the Congress to
pass an embargo against the importation of all goods
from Cuba. By the way, the President, who enjoyed
a smoke from time to time, managed to secure 1,200
Cuban cigars for himself before the ban was officially instated. While the embargo has not been officially
lifted, Americans can travel to Cuba and return home
with up to $400 worth of goods. Cigar aficionados rejoice. Cuban cigars are no longer illegal.
It is safe to say that many craft beer brewers weren’t
alive the last time a Cuban cigar was shipped to the
U.S. Happily, today’s craft beers are loaded with flavor and can hold their own against any tobacco. But
here are a few things to keep in mind when selecting
the beer to make that cigar a real Smoke.
Look for Harmony Pair lighter beers with milder cigars, strong beers with stronger cigars. Try a mild Dominican cigar with Allagash White or Dogfish Head
Namaste, a medium flavored Honduran with a Newcastle Brown Ale or Great Lakes Oktoberfest, and a
rich full-flavored Maduro, which may have chocolate
and coffee notes, with Sierra Nevada Porter or Samuel Smith’s Imperial Stout.
Size Matters Smaller cigars (in diameter) produce a
cooler smoke and pair better with something light, like
a wheat beer or pale ale. Try Harpoon UFO or Sierra
Nevada Pale Ale. A short, fat cigar usually pairs better
with flavorful beers like porters, stouts and dark ales
like Yuengling Porter, Allagash Black, Heavy Seas
Deep Six or The Lost Abbey Serpent’s Stout.
www.origlio.com
21
The
Arrogant Bastard
Hits the
Road
A
merican craft brewers are serious about making great beer, but they also know how to have
some serious fun with the names and personas they create for their beers. Suspend your
disbelief and read on as the Arrogant Bastard explains his separation from Stone Brewing Co.
Stone Brewing Co., the maker of Arrogant Bastard beers, realized that one brewery just wasn’t
enough for two decidedly different portfolios of beer, particularly when one has the outsized ego
and personality of The Arrogant Bastard.
The restrictive confines of Stone were no match for the Liquid Arrogance of the new Arrogant Bastard Brewing Co. The Arrogant Bastard (a.k.a. The Bastard) has been set free to roam the world
and spread the word about the new venture. After whipping up some Arrogant Bastard Ale in collaboration with Maine Beer Co., Great Divide Brewing Co., Brew Dog and Maui Brewing to raise
money for a wonderful charity, Draught Lines caught up with The Bastard to find out the inside
scoop on the recent split and what the future holds for this bastard gone rogue.
22
www.origlio.com
Bastard
D.L. What have been some milestones in your Evolution of Arrogance?
A.B. On November 7, 1997, I became a shot across the bow of fizzy
yellow beer, foretelling the craft revolution ahead. Originally birthed
to sanctify my first anniversary, Double Bastard Ale was later unleashed upon the earth in November 1998 and has since returned
only once a year. Over the years, other forms of liquid arrogance have
emerged to challenge mediocre flavor and to include an oak-matured
spawn (Bourbon Barrel-Aged Arrogant Bastard) and java-infused
incarnation of Double Bastard Ale (DEPTH-CHARGED Double Bastard Ale). My brethren and I celebrated our 18th anniversary this year
with Bastard Day.
D.L. Why did Stone decide to separate Arrogant Bastard from the
brewery?
A.B. Since being unleashed upon the unsuspecting public in 1997, I
strived to develop a reputation that some may confuse with a heightened sense of bravado. Well, I’d say self confidence is more like it!
Given that it was too much for the Koch/Wagner [founders of Stone
Brewing Co.] consortium to handle me, I’ve been pushed out to seek
my own identity, one that’s separate from the more approachable
Stone Brewing Co.
D.L. Where will you be traveling?
A.B. I’m headed out to make my own way and, in the process, share
the gift of liquid arrogance with brewers the world over, who I think
may…MAY…be able to utilize it in a meaningful way. Who knows
where I may end up. For now, it’s clear that I’ve inspired many, and
made a lot of friends along the way.
Map
Great Divide Brewing Co.
Denver, CO
Stone Brewing Co.
Escondido, CA
Maine Beer Co.
Freeport, ME
D.L. Tell us about the brewing collaborations with Maine Brewing,
Great Divide, Brew Dog and Maui Brewing.
A.B. These are the good artisans that I’ve sought out, and shacked up
with temporarily on my journey. My visits to their brewhouses will
no doubt broaden and change both our perspectives. NO ONE has
the right to change how I am brewed. I am absolute. Like the color
of your eyes, or your fingerprint. Any alterations are fakery. I don’t
indulge in fakery. More stops will be made during my travels and
you can follow my quests and musings at road.arrogantbastard.com.
D.L. Which charity benefits from the sales of the collaborative Arrogant Bastard brews?
Maui Brewing
Kihei, HI
Brew Dog
Ellon, Aberdeenshire
(United Kingdom)
A.B. This world will be made better by me. As I have made this planet
a safe haven for those who thirst for more, I shall, through the brewing of these beers, support Foster Care to Success, the largest provider
of college funding and support services for foster youth in the nation.
For they make the earth a better place for those, who like me, are
preparing to head out on their own.
D.L. This has been fun, but all arrogance aside, what the heck happened?
A.B. There has been some confusion. I’ve been getting pinged, a lot,
about what the hell is going on with me. “Is Arrogant Bastard Ale
being contract brewed?” “Did Stone just turn the contract brewing of
one of their beers into a marketing campaign?”
I say: Relax. Breathe. Chill. I’m just visiting some of the world’s
coolest, most reputable and all-around awesome breweries, sharing
myself and partaking of their hospitality. What an honor… for them
and me. Who knows where I will end up. Well, you will, should you
choose to follow along.
Hal Bittner of Stone Brewing Co. talks about what it was like working with The Bastard
www.origlio.com
23
Beers
to Drink
This Winter
That
Won't
Knock
You Out
By Danya Henninger
24
www.origlio.com
W
hen you’re a kid with a sweet tooth, a chill in the air
means it’s time for marshmallow-studded cups of cocoa.
When you’re a grown up with a taste for good beer, cold
weather cravings might tilt instead toward thick
barleywines, malty doppelbocks and heavy
Imperial stouts. Breweries around the world
oblige this wintertime indulgence, offering
dozens of seasonal releases in these
big bomb styles.
There’s a downside to winter
warmers though, and it’s especially relevant this time
of year when days are
short and nights are
oh-so-long: Down
just one glass of
a strong, highalcohol brew
and it can
knock you
out for
A good example is the new Winter Session Ale from Maine’s Peak
Organic Brewing Co. Thanks to the addition of dark malted wheat
in the grain bill, all the toasty, sweet flavors of a classic cold weather brew are there (balanced by a bit of brightness from citra hops),
but the ABV is only 5% — just about what you’d expect from a
standard amber lager.
“When it gets dark
earlier, people start
drinking earlier...”
A more unorthodox winter seasonal is Sneak Attack saison from
San Fransicso’s 21st Amendment. Though saisons are traditionally
a summer style — historically, they were brewed as refreshment for
farmhands after a day in the hot sun — there’s a good argument for
enjoying this one on the calendar’s flipside. Its 6.2% ABV is around
the same as an average IPA, but its flavor is tinged with sweet winter spice, thanks both to the saison yeast and dry-hopping with
whole organic cardamom pods.
You don’t have to stick with seasonals to find fantastic accompaniments to frigid days. Consider the whole category of stouts and
porters. (Is there a difference between them? That’s a question for
a different article, but in short: not really, at least not in modern
brewing). Often available year-round, roasted malts give them a
luscious body and a dry finish, making porters and stouts ideal for
pairing with big winter meals or tossing back on their own as you
relax by the fire.
the count.
Happily, there
are alternatives.
In fact, it’s easier
than ever to stay in tune
with the season without
losing your cool.
“When it gets dark earlier, people
start drinking earlier. We see the dining
room fill up at 6:30 PM in January, versus
8:30 PM in July,” noted Andy Farrell, managing partner, brand director and resident beer expert at City Tap House in Philadelphia. “The whole
‘session’ movement has been growing fast,” he continued,
“but it’s only recently begun to creep into winter beers.”
Sierra Nevada Porter is a workhorse in that regard. Its creamy
notes of coffee and cocoa don’t overwhelm the palate, thanks to a
slight hoppy edge, and it comes with a session-friendly 5.6% ABV.
Edmund Fitzgerald Porter from Cleveland’s Great Lakes Brewing
Co. is another solid option. It’s robust body has deeper cocoa flavor
and slightly less hoppiness than the Sierra porter, and it rings in
just slightly higher in alcohol (at 6% ABV).
“When people see a deep color in the glass, a common assumption
is that it’s strong, but that’s not necessarily true at all,” Farrell says.
During staff training, he makes the point that it’s important to use
all your senses to evaluate a beer, from sight to smell to taste to
texture. “Dark does not equate to ‘heavy.’”
Beyond not getting addled too early in the evening, there’s one additional bonus to choosing a low-alcohol beer when the temps are
falling: they’re often lower in calories. After all, we won’t be able
to hide beneath long johns and winter sweaters forever — spring is
just around the corner.
www.origlio.com
25
lagers
Great
Trend
Are
the
next
craft beer
?
For Matt Brynildson, Firestone Walker’s award-winning Brewmaster, the answer is a
resounding yes.
India pale ales (IPAs) and pale ales are the most asked for beers ordered across the
bar. That trend shows no sign of slowing down any time soon. But brewers don’t just
brew beers that sell well. Ask many of them why they choose to make one beer rather than another and their reply is typically that they brew what they want to drink.
Lately more than a few of them want to drink lagers.
M
att Brynildson, who hangs his hat at California’s Firestone
Walker Brewing Co., has won the Great American Beer Festival’s coveted “Brewer of the Year” award five separate times. He
has crafted a portfolio of brews, mostly ales, at Firestone Walker that
honor traditional brewing styles with American flair and a love of
hops. The brewery’s flagship beer is DBA, an oak-aged and blended
pale ale that is a tribute to cask fermented English ales. In perfecting
this beer, Brynildson borrowed blending techniques from his neighbors – the California wine makers who ply their trade in the vineyards all around the brewery.
26
fruity with banana, apple and pear being the most common. Ales
take less time to ferment than lagers, which is another reason why
craft brewers like to produce ales. The quicker you can make it, the
quicker you can sell it. On the other hand, lager yeast works at cooler
temperatures and more slowly. Lager comes from the German word
for storage. These beers require a longer fermentation cycle hence
they are stored until the yeast has completed its task. The flavors
created by lager yeast are said to be crisp, clean and dry as opposed
to fruity. The alcohol content tends to be lower as well.
The brewery’s beers, which include barrel-aged and meticulously
blended anniversary releases, are highly praised and sought after.
Yet Brynildson fought to add a pilsner to Firestone Walker’s lineup. “I wanted desperately to make a pilsner beer. No one else in
the organization had ever made one. The longer you brew and the
more you try to hone your skills as a brewer, the more you get led
to lager,” he explained. David Walker, one of the brewery’s owners,
agreed to let his Brewmaster create a Firestone Walker lager and so
Pivo Pils was born.
Firestone Walker’s Pivo Pils has brought craft lagers into the limelight. This classically rendered pilsner is based on the brewing traditions of Germany with an American West Coast hop vibe. Brynildson, who is not constrained by Germany’s purity law of 1516 which
restricts the ingredients that can be used to make a beer, was free to
explore what a lager could be. His dry-hopped pilsner is bright gold
in color with a perfect balance of malt and hops. A hint of sweetness is followed by a dry finish, which makes it an excellent thirst
quencher any time of the year. Fortunately, the beer is available yearround.
Before delving into why Pivo should be the next beer you order, it
was awarded the gold medal for best pilsner at the Great American Beer Festival three years running, let’s review the difference between ales and lagers, which can be summed up in one word – yeast.
Ale yeast works at warmer temperatures and more quickly than lager yeast. The flavors imparted by ale yeast are often described as
Brynildson and many beer aficionados think it’s time for consumers
to take a fresh look at lagers. “Lager became a four-letter word in
craft beer circles and that’s a damn shame,” said Ed Friedland, craft
and specialty marketing manager for Origlio Beverage. “A lager can
be as interesting and as well-made as an ale. You just have to know
how to appreciate it, what to taste for.”
www.origlio.com
Matt Brynildson, Brewmaster
Firestone Walker Brewing Company
Photo by: HAAS
In Praise of
Lagers
“2015 was a lager heavy year for Sierra Nevada.
We started the year with two new lagers: Nooner
Pilsner, and Beer Camp Hoppy Lager. Our summer seasonal was (as always) Summerfest Lager,
and our fall seasonal was our Oktoberfest collaboration with Brauhaus Riegele. In our fall variety
pack we also included a Vienna lager which is
a personal favorite of mine. For 2016, we’ll continue with Nooner and Summerfest, and have an all-new Oktoberfest seasonal with a different German partner. We’re also working on
nearly a dozen different lagers in our pilot breweries which may-ormay-not ever make it to prime time.”
- Bill Manley, Beer Ambassador for Sierra Nevada Brewing Company
“I’ve been waiting for craft lager to grow for
years. Harder and costlier to brew, plus lower demand, equals not much action. But beer lovers
are starting to move beyond IPAs, sours, strong
ales and strange ingredients, and towards beautifully crafted traditional lagers that will never go
out of style. Finally!”
- Jon Myerow, owner and “beer decider” for Tria
“[At BRU we have seen that] the introduction of
first-rate pilsners such as Firestone Walker Pivo, at
a time when consumer’s palates have become
more sophisticated, shows that casual drinkers
are open to trying new products in familiar styles.
They are recognizing that in premium domestic
products there is quite often a great increase in
freshness, a better price and overall improved
quality and value. ”
- Alex Bokulich Director of Operations for BRU
“We first made Lagunitas IPA in 1995 and even
then I wanted to find my way to the lager analog
of the ale IPA. To me they both reside at the top
of the flag pole and I wanted, then-tiny, Lagunitas to know those rarified spaces. I felt that learning to make a strong pils would make us better
brewers as well, and it has. Lagunitas Pils is crisp
and easy to slam – yet full of real flavor”
- Tony Magee, Founder of Lagunitas Brewing Company
www.origlio.com
27
Behind
the Suds
With Tony Magee of Lagunitas Brewing Co.
Lagunitas founder Tony Magee,
the guy responsible for Hop Stoopid, A Little Sumpin’ Extra and Lagunitas Sucks, recently partnered
with Heineken. His decision to join
forces with the international brewer hinged on a question he knew
he would have to answer someday,
“Do I want to make more beer to say
‘thank you’ to the people who’ve
said they love us? Or do I want to
say ‘no’ to my customers who say,
‘won’t you make more’? We’d like to
make more.”
Magee takes us “Behind the Suds” to explain why he wants
to produce more beer in a joint venture with Heineken.
D.L. Why is Heineken the right partner for Lagunitas?
T.M. I found people there who live and breathe beer, beer
culture and beer community. Many people may not know
this, but the person who controls the company, over 50%
shareholder, is its founder’s great-granddaughter. It is still a
family run business.
Another meaningful thing about Heineken is that they don’t
use any adjuncts in their beer recipe. That’s a decision only a
brewer would make and it shows affection for their product
that extends all the way to the mash tun.
D.L. What will change day-to-day at Lagunitas?
T.M. Nothing.
D.L. What has been the overall feedback about your partnership?
CANS COMING SOON!
BIG GRUESOME CHOCOLATE PEANUT BUTTER STOUT
LEXICON DEVIL PALE ALE
ASTOUNDING SHE MONSTER MANGO IPA
LOOK FOR 12-PACKS BEGINNING FEBRUARY 2016
209 HAZEL STREET • LANCASTER, PA
WWW.SPRINGHOUSEBEER.COM
T.M. Positive. There have been the isolated reactions of sellout and such, but with some time, they’ve had a chance to
look deeper. There’s a big difference between selling the entire business and partnering. We’ve been talking to retailers
across the country and things are very cool. In the end, people want us to do our thing, and that we will do.
D.L. Where do you see the craft beer industry in the future?
T.M. The thing that I am most proud of in all of this is that
we were able to lead Heineken to an understanding that U.S.
craft brewing has the potential to be central to the future of
beer on the same planet. Through Heineken’s distribution
system, we will have the opportunity to bring our ideas of
brewing and community, as well as the U.S. craft idea itself,
to communities all over the world.
#
Beer
Banter
Let it Snow!
Many people prefer to sip their beer under
the summer sun, but while the snow falls,
winter is a great time to enjoy a warming
brew. @DraughtLinesMag turned to Twitter to find out which beers folks enjoy with
their favorite winter activities.
@bmxmurfitt @oskarblues @HotboxRoaster Coffee
Porter + biking on a @reebcycles #DonkaDonk!!
@HarpoonPhilly It’s Iditarod training time. I'll do
a few laps with the sled dogs in Fairmount Park &
have a few Harpoon Winter Warmers.
@ArdmoreBeerShop Snowball fights pair really
well with Imperial stouts. Just sayin’.
@CapeMayBrewCo Mop Water 5-Spiced Ale. Perfect for those chilly nights around a warm bon fire
with good friends. #CHEERS
@Weyerbacher A solid coffee stout after a day of
skiing.
@EvilGeniusBeer Light lager and making snow angels!! Wait let me rethink that…
@Hulmevilleinn Watching others endure the cold
from a warm barstool drinking @weyerbacher Insanity.
@SideBarWc A winter warmer and grilling in the
snow!
@TriaPhilly Coffee stout for breakfast, milk stout
for lunch, Imperial stout for dinner and sledding
in between.
@DrinkPhilly A nice coffee milk stout really hits the
spot after a day on the slopes!
@oskarblues Fat bike #REEBin' & a #DalesPaleAle
fer'sure. @REEBcycles
@Penn_ThriftBev Fueling up with a milk stout before a snowball fight!
@SlyFoxBeer We love to skate around on the Schuylkill
Canal and sip on some Helles Golden Lager!
DRAUGHT BEER
WILL NEVER BE THE SAME
The BrewLock® System preserves the beer’s natural taste
and aroma, ensuring your beer tastes exactly as in the brewery.
Now you can enjoy your Heineken as fresh as in Amsterdam.
Brewed in Holland. Imported by HEINEKEN USA Inc, New York, NY. ©2015 HEINEKEN® Lager Beer.
Brewed in Holland. Imported by HEINEKEN USA Inc., New York, NY. ©2015 HEINEKEN® Lager Beer.
the Lookout
Coming in Spring
2016
Evil Genius Beer Co.
gets draughted
Co-founder Luke Bowen talks about
the new Philadelphia brewery, set to
be up-and-running this summer!
SAM CALAGIONE
OWNER OF DOGFISH HEAD BREWING CO.
is known for his deliciously off-centered brews, but how has his love
of music inspired his brewing style
and beer offerings?
The New Nitros
Many think nitro is solely linked to
stout. But that’s just not the case.
Breweries like Sam Adams have
experimented with a bunch of styles
and discovered that nitro can be the
missing fifth beer ingredient.
www.origlio.com
31