Sierra Nevada, the pioneer of fresh hop ales in America, has expanded its Harvest Ale Series with the release of another ground-breaking product introduction, Southern Hemisphere Harvest Ale. This marks the first time in known history that a fresh hop ale has been available in America in the spring since hops are harvested in the fall in the northern hemisphere. The inaugural ale will debut in early May.
To make this project happen, Sierra Nevada traveled to New Zealand to harvest fresh hops, and then transported them from the southern hemisphere to Chico where they were immediately used in brewing. Like their award-winning Celebration Ale, the fresh hops in this beer are dried right after being picked then shipped immediately to Chico for brewing, so that they retain their peak aromatics and flavors. Freshly harvested hops are richer in hop oils so they impart more hop aroma and hop spiciness into beer.
“We love fresh hop ales, but until now fresh hops were only available here once a year – during the fall hop harvest,” said brewery owner and founder Ken Grossman. “So we journeyed to the southern hemisphere to catch their hop harvest, which occurs during our spring.” The result is the North-by South fusion of fresh-picked New Zealand Pacific hops with the finest North American malts. Southern Hemisphere Harvest will feature fresh Pacific Hallertau, New Zealand Motueka and New Zealand Southern Cross hops, all from New Zealand.
The introduction of Southern Hemisphere Harvest gives Sierra Nevada three fresh-hop ales in their Harvest Series. In addition to Southern Hemisphere Harvest, Sierra Nevada produces Chico Estate Harvest in late summer and its original Harvest Ale in early fall.
Chico Estate Harvest is one of the very few estate harvest ales produced anywhere in the world today. All the hops in the beer are grown organically on the premises at the Chico brewery. The brewers pick the hops themselves and then take them directly to the brew kettle, without being dried, just after picking so they retain nearly all of their natural oils and resins. It is made with Cascade, Centennial and Chinook hops. Until now, this beer has only been available in draft. Starting this year, Sierra Nevada will bottle it on a very limited basis (Chico only this year) with plans to expand its availability as they expand their Chico hop field in the coming years.
The cornerstone of their Harvest Series is the beer that started the modern-day fresh hop ale phenomenon in America, the original Harvest Ale. Created in 1996, Harvest Ale features Cascade and Centennial hops from the Yakima Valley in Eastern Washington. These hops are harvested and shipped as “wet,” i.e., un-dried hops—the same day they are picked—to their brewery in Chico where the brewers eagerly wait to get them into the brew kettle while their oils and resins are still at their peak.
Representing the journey following the hop harvest around the globe, the Harvest Series includes hops sourced from new regions and brewed using new methods in an effort to maximize the oily, resinous qualities of the hops from each harvest as they transported them to the brewery in Chico, California.
Sierra Nevada Brewing Co. was founded in 1980 and is one of America’s first microbreweries. It is regarded as the standard of quality for American craft brewers and has won numerous awards for its beers and ales. Its flagship product, Sierra Nevada Pale Ale, has been the number one selling craft beer brand in America for the past five years according to IRI scan data. The brewery is still 100% owned by Ken Grossman.
In addition to Pale Ale, Sierra Nevada makes a Wheat, Porter, and Stout year-round, a host of draft-only specialty beers, and offers five seasonal beers. Harvest Ale will be available in limited supply nationwide in 24-ounce bottles and draft. The cost is slightly above Sierra Nevada’s year-round products.
Hyannis, Massachusetts – Cape Cod Beer invites the public to visit the brewery on Saturday, May 3rd, from 11am to 4pm for an Open House to celebrate the completion of their recent expansion project. There is no cost to attend.
“We’ve grown our production capacity by about 140%, which includes 9 new tanks, a new semi-automated keg washer and a new brewhouse, which are the 2 vessels used to actually brew the beer. It was a huge undertaking, where every piece of equipment in the brewery had to be emptied and moved. We didn’t expand the overall footprint – but basically expanded upward. It’s a pretty impressive site, with all the stainless steel equipment and we’re excited to show it off!” explains Todd Marcus, Brewmaster & President of Cape Cod Beer.
At the Open House on Saturday May 3rd, Cape Cod Beer will have tours hourly at 11am, Noon, 1pm, 2pm and 3pm, and brewers and staff will be there to answer questions. Families are welcome, though children must be supervised.
About Cape Cod Beer: Cape Cod Beer is Cape Cod’s only distributing craft brewery located at 1336 Phinney’s Lane in Hyannis with beer on tap in over 140 locations and in 75 package stores from Plymouth to Provincetown. Brewery hours are Monday through Friday Noon to 6pm, as well as Saturday 11am to 2pm. Brewery tours are given on Saturday at 1pm and Tuesdays at 11am. To find out more about Cape Cod Beer, please contact us at 508-790-4200 or see our website at www.CapeCodBeer.com.
California Assembley Member Jim Beall, Jr., D-San Jose has introduced legislation that would increase the excise tax on beer by $1.80 per six-pack of $0.30 per 12 oz bottle. This tax would be levied against the manufacturer, but obviously passed on to the consumer.
Capitol Office: District Office: State Capitol 100 Paseo De San Antonio, Suite 300 P.O. Box 942849 San Jose, CA 95113 Sacramento, CA 94249-0024 Tel: (916) 319-2024 Tel: (408) 282-8920 Fax: (916) 319-2124 Fax: (408) 282-8927
Californians should be especially worried, but all beer lovers should take notice. This would be a bad trend to start. The above linked article states:
Beer corporations continue to rake in profits. American’s biggest brewer, Anheuser-Busch, reported a net income of $2.1 billion in 2007, nearly 8 percent above the previous year; Molson Coors reported $507 million in revenue after taxes.
What they don't tell you is that the enormous number of craft beer producers in California, small local businesses, do not make nearly this kind of revenue or profit. Many are teetering on the brink of bankruptcy and, with the rising prices of raw materials, this additional cost could send many over the edge. Beyond this, raising prices to stem consumption of alcohol is ludicrous and doesn't treat the actual societal problems. All it will do is cause people to spend more money on booze and less elsewhere.
Beall states, "As responsible corporate citizens, breweries should be willing to pay their fair share of the damage that alcohol wreaks on society." You know, it's funny, I was pretty sure alcohol is pretty taxed already. Not to mention alcohol abuse is usually a symptom of a bigger problem, not the cause of all the problems. He goes on to say, "Researchers have concluded that raising beer taxes not only minimizes drinking but reduces alcohol-associated problems such as broken families, venereal diseases, property damage, and birth defects caused by fetal alcohol syndrome," and his office cites a study that "recommended a raise in taxes on beer to curb consumption by teenagers who, as a group, are highly price conscious." I didn't realize that raising taxes on the least intoxicating alcohol beverage you can buy would help the world so much [please note heavy sarcasm]. Teenagers are price conscious, but they're still going to drink. They'll just drink cheap vodka, and get even drunker. They won't stop drinking, they'll just switch product. You want to help prevent those broken homes, venereal diseases, property damage and birth defects? Education is the answer. And counseling. Tax beer and people will just get their buzz elsewhere.
It's fortuitous that the time for brewers to "start paying their fair share" comes when this state is already in a huge budget deficit. Maybe, as a responsible government, you should figure out a way to fix this deficit without devastating small local businesses. There are around 275 craft breweries and brewpubs in California. After they get hit with a $1.80 per six-pack tax, I wonder what that number will be?
So it appears that Coors is set to launch a new Belgian Pale Ale called Pale Moon. This will be an extension to the Blue Moon franchise, which already includes the Blue Moon year-round Belgian Wit Ale, as well as a seasonals for the entire year.
This new offering is described as:
Belgian-Style Pale Ale brewed with cascade hops and a touch of hibiscus and orange peel.
It rings in at 5.4% abv and will come in 12oz bottles.
According to the rear label:
Pale Moon is a drinkable pale ale that has a distinctive hop aroma, without the lingering aftertaste. This Belgian-Style Pale Ale is brewed with European malts, cascade hops and a touch of hibiscus and orange peel. These ingredients create a rich copper colored ale with a flavor complexity that one would expect from the Blue Moon Brewing Company.
Information from the Brewblog, which can be found here, furthermore states: "Chief Marketing Officer Andy England said Coors... will add 22-ounce bottles and 12-packs of seasonals."
Pale Moon will launch in test cities in May and will have a national rollout in 2009 if it's well accepted.
So the big news on this label is the fact that it's in 12oz bottles now. Like Oak Aged Arrogant Bastard and Ruination, will we be seeing Stone Imperial Russian Stout in 6 packs? That would be great! It's much easier to try aging that way, as you can buy 6 at a time instead of 1. And, per ounce, 6 packs tend to be cheaper. I really hope we see these in 6-packs soon!
Let's face it, brewers get bored of making the same recipes everyday. That's why we introduced our line of limited edition brews. What's in this bottle is a unique brew conceived by our crack team of alchemist brewers and produced with painstaking care for the craft beer drinker in you.
A halligan bar is one of the most common firefighting tools in use today and is used in conjunction with an axe and when "married" to the axe they are referred to as "irons." Halligan IPA is an American IPA brewed using imported rye and specialty malts, amarilla, tettnang and nugget hops which gives off a well balanced taste adn aroma profile that finishes clean, crisp and refreshing. Pairs well with sharp pungent or peppery cheese, poultry, fish or shellfish.
Ale brewed with spices, herbs and figs A refreshingly tart, fruity, funky farmhouse ale brewed with black mission figs, hibiscus flowers and white pepper. Fermented with 100% brettanomyces.
15 years of brewing! You know what's been the best part lately? Tons of experimentation! For the past couple of years, we've been working with several strains of brettanomyces (wild yeast). We found one and deemed it the best for its tart flavor and funky, fruity aroma. Adding black mission figs for a subtle jammy aspect, hibiscus flowers for an herbal bouquet and hazy sunset hue, and white pepper for a bit of spicy twang, we've created FIFTEEN - a unique drinking experience inspired by the wild farmhouse ales of Belgium. Though immensely complex today, more flavors will emerge with time, so throw a few bottles in your cellar for future celebrations. Thanks to all of you who have made our 15-year ride possible! Peace to all and follow your dreams!
Beer for a glass, from a can. Fresh beer, keep it cold!
First one in, last one out, sweating in the summer, freezing in the winter. Years of toiling and boiling have turned our brewer Todd into a cynical, surly, bitter brewer... You too can get bitter without all the fuss. Simply crack open a can and fill a glass with our latest - Bitter Brewer. Pale orange in color, this ale gets intense toast and marmalade character from British malt and American hops. Dry-hopping brings the floral citrus aromas. So go ahead and get bitter.
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