Cascade Brewing and Bruery Terreux to release long awaited collaboration beer – One Way or Another – in bottle and draught

Courtesy of Cascade Brewing Co

PORTLAND, Ore. – On Tuesday, Sept. 12, Cascade Brewing and Bruery Terreux will each release a version of their long-awaited collaboration beer: One Way or Another. One Way or Another is a blend of sour triple ales aged in oak wine barrels for up to 16 months with regional ingredients including Oregon marionberries and California Meyer lemons (7.9% ABV). Both projects will be available in bottle and draught through the respective brewery’s distribution channels.

Last spring, the crew from Bruery Terreux visited Cascade, AKA the House of Sour, to discuss the blend and to brew the first batch of what was to become One Way or Another. The following week, Bruery Terreux replicated the same recipe in their brewery in Anaheim, Calif. The two brewery projects feature different labels and graphics to delineate between the two.

“We are so excited to finally release this project with Bruery Terreux,” exclaimed Tim Larrance, Cascade Brewing vice president of sales and marketing. “With each brewery crafting their own blend, this limited offering illustrates how a single recipe can be interpreted One Way or Another.”

Cascade Brewing will host a One Way or Another Release Party at its Barrel House at 939 SE Belmont St. in Portland on Sept. 12 beginning at 5pm, featuring the release of both collaboration beers, plus seven Bruery Terreux beers on tap, vintage Cascade Brewing bottles for sale, and a special live tapping with members of the Bruery Terreaux team.

One Way or Another is a Tier One offering; Cascade’s bottles have distinct label styles for each of the three Cascade Brewing pricing tiers, with each label within the tier utilizing distinctive colors to clearly differentiate each beer. The tiers differ by the style of beer used in the product, the type ingredients contained within, the time aged in the barrels and types of barrels used.

Courtesy of Bruery Terreux®

The next beer to be released by Cascade Brewing will be Vitis Noble 2016 on Sept. 19.

About Cascade Brewing

Cascade Brewing has been a pioneer in the sour beer renaissance since 2006 and the proud innovator of the Northwest Sour Ale. Its distinctive sour beer blends feature fruit forward, barrel-aged ales with an emphasis on project year-to-year variation. These beers offer a complex array of flavors derived from the acid, the fruit and the residual flavors present in the barrels in which they age. The resulting beers offer a complex array of flavors and aromas derived from with each project year release capturing the unique subtleties of that year’s growing season. Cascade Brewing’s sour ales are brewed and blended in Portland, Oregon. For more inforamtion, visit CascadeBrewing.com and join the brewery on social media @CascadeBrewing. Cheers to the sours; enjoy in a profoundly wise manner.

Ninkasi Brewing Releases Green Haze, Fresh Hop Pale Ale

Courtesy of Ninkasi Brewing Co

EUGENE, Ore.—Sept. 6, 2017—September in the Pacific Northwest means one thing to beer drinkers: fresh hops. This month, Ninkasi Brewing Company, releases Green Haze, a fresh-hopped pale ale brewed with 400 pounds of fresh Centennial hops per batch. Celebrating the annual hop harvest, Green Haze is full of citrusy and floral hop character. Available for a limited time, beer drinkers will be able to find Green Haze on-tap at select accounts throughout Ninkasi’s distribution footprint.

Cultivated just 70 miles from Ninkasi’s brewing facilities at Goschie Farms in Silverton, Ore., Ninkasi transported 2,000 pounds of freshly-picked Centennial whole cone hops from farm to brewery in just over an hour. As soon as the hops arrived at the brewery, 400 pounds were tossed into the brew kettle for the first batch. Ninkasi’s team of brewers worked through the night, brewing 36 straight-hours to produce five batches of Green Haze.

“Once we started brewing, our brewery became a hop dream,” says Jamie Floyd, Ninkasi co-founder and founding brewer. “The fresh Centennial hops immediately filled the brewhouse with lemon and floral hop aromas; an enticing hop profile to capture in this pale ale.”

Courtesy of Ninkasi Brewing Co

For more than 130 years, Goschie Farms has grown crops in Silverton with 550 acres dedicated solely to the hops. A leader in its industry for sustainable practices, Goschie Farms was the first hop farm in the nation to be certified Salmon-Safe. “I’ve known Gayle for over a decade and her farm is a testament to her multi-generational, family dedication to farming hops,” explains Floyd. “Gayle’s commitment to food safety and sustainability is inspiring.”

Green Haze Stats
Green Haze is an ode to Oregon and everything green. Cultivated by Goschie Farms, a mere 70 miles from the brewery, 400 pounds of fresh Centennial hops are transported from farm to brew kettle in just over an hour. Full of citrus and floral hop notes, Green Haze captures the freshest hops of the year.

•        Style: Fresh-Hopped Pale Ale

•        Series: Rare & Delicious Series

•        Available: September 2017

•        ABV: 5.3%

•        IBU: 40

•        Malt: Pilsner, Crystal 15, Carahell, Flaked Barley

•        Hops: Fresh-picked Centennial

•        Packaging: Draft

 

To track down Green Haze on-tap, use Ninkasi’s Delicious Beer Finder.

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 the 33^rd largest craft brewery in the United States. Independently owned and operated in Eugene, Ore., Ninkasi’s Flagship beers include Total Domination IPA, Tricerahops Double IPA, Dawn of the Red IPA, Hop Cooler Citrus IPA, Pacific Rain Northwest Pale, Helles Belles Helles Lager, and Vanilla Oatis Oatmeal Stout. Ninkasi beers are sold throughout Alaska; Alberta; Arizona; California; Colorado; Idaho; Maryland; Nevada; New York; Oregon; Utah; Washington; Virginia; and Vancouver, British Columbia. Committed to community support and giving, Ninkasi’s Beer Is Love program offers donations to 501(c)(3) organizations throughout its footprint. For more information, call 541.344.2739 or visit www.NinkasiBrewing.com.

Fremont Brewing Announces Release of Craft Beer’s Biggest Fresh Hop Ale: Field to Ferment Fresh Hop Pale Ale

Courtesy of Fremont Brewing Co

 First in series of fall seasonal fresh hop brews to be released September 6, 2017

SEATTLE - Fremont Brewing of Seattle, Washington will release its fall seasonal, Field to Ferment Fresh Hop Pale Ale, on Wednesday, September 6^th at the Urban Beer Garden on draft and in six-packs starting at 11:00 a.m. Fremont will brew this single fresh hop ale throughout the entire hop harvest in Yakima, with three individual hop varieties sequentially as they are harvested. The first release will feature early harvest Centennial hops from Carpenter Ranches followed by Amarillo from Virgil Gamache Farms, and finally Citra, also from Carpenter Ranches. Field to Ferment will be sold across Fremont Brewing’s entire distribution network through September and part of October while supply lasts.

The vision behind Field to Ferment is to showcase the purest possible essence of individual varieties of freshly harvested Northwest hops, celebrate the farmers who grow them, and provide craft beer lovers the rare opportunity to experience and even compare the distinct flavor profiles of fresh, juicy hops. It builds upon the acclaim and limited supply of Fremont’s wildly popular Cowiche Canyon Fresh Hop Ale, a small-batch blend of organic hops grown exclusively for Fremont on a single farm at the mouth of the Cowiche Canyon Conservation area in Yakima and released annually in early October. 

“With Field to Ferment, we share our passion for the fleeting joy of these once-a-year fresh hop beers which are one of the most unique offerings of Northwest craft beer,” said Matt Lincecum, CEO of Fremont Brewing.  “The harvest season is a marvel of ingenuity and hard work as Yakima’s farmers work 24 hours a day, 7 days a week until the harvest is finished, and we brew around the clock to keep up with them. Fresh hop beer is truly the iconic seasonal release for the Pacific Northwest.”

Courtesy of Fremont Brewing Co

Field to Ferment is the most extensive rotating fresh hop beer experiment on the West Coast. Production requires extra planning and logistics as load after load of hop cones must be harvested, separated from the bines, stored in specialized bins, and transported over the Cascades in a refrigerated truck to Seattle. Each 80-barrel batch will contain approximately 1,300 pounds of fresh hops (16.5 lbs per barrel) placed into the mashtun within 24 hours of harvest.

“From our Centennial hop fields to the kettles and fermenters! The Carpenter family farm is excited to be a part of the Fremont Brewing fresh experience,” said Brad Carpenter of Carpenter Ranches. “Your taste buds will be tickled!”

About Fremont Brewing

Fremont Brewing is a family-owned craft brewery founded in 2009 to brew artisan beers made with the best local ingredients we can find. Our beer is distributed in kegs, cans, and 22 oz. bottles and can be enjoyed everyday at our kid- and dog-friendly Urban Beer Garden in Seattle’s Fremont neighborhood. Because BeerMatters!

Bale Breaker’s Sesiones del Migrante Mango IPA release is Sept 7

Courtesy of Bale Breaker Brewing Co

ESSENTIALS

·      Sesiones del Migrante Mango IPA release is Sept 7 at the brewery in Yakima, WA

·      The collaboration beer will be available in cans and kegs in Washington State and North Idaho throughout September

·      Sesiones del Migrante brewing partnership spans 5 thousand miles, 5 breweries, and 2 countries

DETAILS
Sesiones del Migrante is a series of beers brewed in collaboration with Mexican and American breweries to celebrate the Mexican migrant workers who travel to the Yakima Valley to harvest hops for breweries across the globe. As part of this project, Bale Breaker will release Sesiones del Migrante Mango IPA in September in limited quantities of kegs and cans throughout its distribution footprint in Washington State and North Idaho. (Limited Can Release // Sept 7 // 5.9% ABV // 30 IBU).

Taste the Sesiones del Migrante Mango IPA! Release party September 7, 5-8pm at Bale Breaker

THE STORY
At Cerveza Mexico - a national trade show - Esteban Silva, of Cervecería de Colima (Colima, Mexico) found his first collaborator: Cerveza Loba (Guadalajara, Mexico). From there, YCH Hops agreed to donate hops for the project, and then Silva reached out to Bale Breaker Brewing Company (Yakima, WA) as well as two up-and-coming California breweries– Ronin Fermentation Project (Truckee, CA) & SouthNorte (San Diego, CA). Watch a short video introducing #migrantsessions.

In May 2017, two of Bale Breaker’s brewer-owners, Kevin Quinn and Kevin Smith, traveled to Mexico to brew in Guadalajara and Colima. At Cerveza Loba, the brewers concocted Loba Nómada, a NE IPA featuring hand-peeled mangoes, a homegrown ingredient. In Colima, they brewed Vale Bale, an IPA with local coconuts. According to Cervecería de Colima, Vale Bale is “a beer inspired by all those people who leave their place of origin, with the firm aspiration to find a better quality of life.”

In early August, brewers from all four collaborating breweries came to Yakima to brew Bale Breaker’s Sesiones del Migrante Mango IPA featuring the freshest Yakima Valley hops. A portion of the proceeds from our beer and events will benefit La Casa Hogar, a local non-profit that connects and educates immigrant Latino families.

“We’re happy that this brewing collaboration will create awareness of the hard work of Yakima’s Latino community. Their work both during harvest and year-round is essential to creating the hoppy beers everyone loves,” said Meghann Quinn, owner/business manager at Bale Breaker.

ABOUT BALE BREAKER BREWING CO.
Bale Breaker Brewing Company makes handcrafted ales that showcase the world-class hops grown in the heart the Yakima Valley. Hops are in the family's DNA: the great-grandparents of sibling-owners Meghann Quinn, Kevin Smith, and Patrick Smith first planted hops in the Yakima Valley in 1932, the year before Prohibition ended. Over four generations, their love of hops has evolved into a passion for craft beer. Today, Meghann, Kevin and Patrick are in the midst of running an independent production brewery surrounded by their family’s hop fields, just down the road from where they were born and raised.

Brewers Publications Presents - Session Beers: Brewing for Flavor and Balance

Courtesy of Brewers Publications

Boulder, CO • September 5, 2017 – Sharing a beer or two with friends is one of life’s many joys. Session beers, whose mild strength invites more than one round, adhere to high quality standards and are dedicated to balance and drinkability above all. The latest release from Brewers Publications, Session Beers: Brewing for Flavor and Balance by Jennifer Talley, explores the history behind some of the world’s greatest session beers, past and present.

 

In recent years, brewers have reinvented traditionally stronger classic beer styles to something more suitable for casual drinking sessions – giving beer lovers the freedom to celebrate community while consuming less alcohol. Such beers can be challenging to brew, but they present many opportunities to showcase skill, flavor and refreshment. In Session Beers, Talley provides valuable information about the brewing processes and ingredients that can be used in development and explores popular recipes from some of the best brewmasters in America.

 

“A veteran of low-ABV ‘session’ brewing, Jennifer Talley brings an enormous amount of practical and technical information to this subject. It's obvious her time at Squatters Pub Brewery in Utah fostered respect for the art and soul of brewing beers under 4.0% ABV,” said Tomme Arthur, co-founder and brewmaster, Lost Abbey and Port Brewing Co. “As someone who has been at this business of brewing for over 20 years, I can honestly say this book provided some keen insights into the thought processes and execution behind these fickle beer styles. I guess you actually can teach an old dog new tricks. I for one cannot wait to share this information with my brewers.”

 

Talley’s brewing career began in Salt Lake City as brewmaster at Squatters Pub Brewery. She honed her skills through a variety of positions at Salt Lake Brewing Company, Redhook Brewery, Russian River Brewing Company and Auburn Alehouse in Auburn, California. She is a Cicerone Examiner, craft beer industry speaker, technical committee member for the Master Brewers Association of the Americas and a national and international beer judge. She has received over 20 awards from the Great American Beer Festival^® and World Beer Cup℠ and was awarded the Russell Schehrer Award for Innovation in Craft Brewing in 2011. She resides with her children in Grass Valley, California.

 

Brewers Publications supports the mission of the Brewers Association by publishing books of enduring value for amateur and professional brewers as well as titles that promote understanding and appreciation of American craft beer. With over 50 titles to choose from, it’s the largest publisher of contemporary and relevant brewing literature for today’s craft brewers, homebrewers and beer enthusiasts.

 

Session Beers: Brewing for Flavor and Balance

ISBN: 978-1938469411

Cover Price: $19.95