The Mussel Tussle at Belgium Comes to Cooperstown

Brewery Ommegang’s yearly festival, Belgium Comes to Cooperstown will receive a new and exciting twist this year as 6 chefs have been invited to compete in a “Mussel Tussle” cooking competition.

The competition will be based around a standard of Belgian fare: moules or in English, mussels. This fast-paced competition will challenge the chefs integration of local the farmers’ market and fine food stores, preparing a mussel dish to be judged during the festival. The winning dish will be selected by the attendees of the festival.

The winning chef will receive:
• La Creuset cookware set
• $500 Cash prize
• Winning recipe featured at Café Ommegang
• Winning Chef and representative restaurant showcased on Ommegang website for remainder of 2011

Participating Chefs include:
Lucy Townsend of Lucy Townsend Catering – Cooperstown, NY
Ric Orlando of New World Bistro & New World Restaurant – Albany & Saugerties, NY
Marcus Guiliano of AromaThymeBistro – Ellenville, NY
Bart Vandaele of Belga Café – Washington, DC
Tommy Harder of Blind Tiger – New York City, NY
Matt Molloy of Meadhall – Cambridge, MA

Each day leading up to Saturday’s event, we will be showcasing an interview with each chef and discovering their insights into why great beer deserves great food.

 Chef Marcus Guiliano

Chef Lucy Townsend is the first of the featured chef and is the hometown pick for the competition. Chef Lucy has been a part of the Great Beer Deserves Great Food program for several years, catering local beer dinners at Brewery Ommegang and hosting Ommegang events at Templeton Hall, her catering venue in downtown Cooperstown.

L.M.TOWNSEND CATERING began with a dream back in 1978 when owner Lucy Townsend graduated from Dartmouth College with a major in art and embarked on a career in food service leading her from a job cutting and weighing cheeses in a gourmet shop, to employment ranging from chef aboard a hotel boat on the River Thames, to salad girl for a family owned restaurant, kitchen manager at a bistro, and manager of a Rockefeller Center restaurant.

Lucy''s Chicken Breast Stuffed With Spanish Ham Red Pepper Romesco Sauce with Hazelnuts and Almonds,Saffron Pilaf and Artichoke Hearts paired with Ommegang Abbey

Lucy began work on her own catering business in 1989 in Cooperstown, NY and some of her first clients remain loyal to this day. Although corporate functions and wedding receptions comprise a large part of sales, Townsend Catering is also expert at providing services for private dinners, cocktail parties, brunches and barbecues.

Lucy's Mexican Chocolate Streusel Cake Cinnamon Ice Cream and Caramel Sauce paired with Three Philosophers

Be sure to check back each day as we will be interviewing each Chef that competes in the Mussle Tussle, and subscribe so that you can help join in the Great Beer Deserves Great Food movement and discover great chefs, restaurants and event around the country.

Green Flash Brewing Co

Mike and Lisa Hinkley took their interest in the craft beer industry to a new level in 2002 when they founded Green Flash Brewing Company. Former pub owners, Mike and Lisa jumped into brewing, and in 2003 renowned brewmaster Chuck Silva joined the team.With Chuck on board we began brewing premium style beers, modern twists on traditional styles, and our beers began to develop a following. Cutting edge brews, Green Flash Brewing Company’s beers don’t fit traditional guidelines, instead we let our hybrid, benchmark beers blaze their own trail.

Located in Vista, CA, we specialize in brewing assertive and distinctive beers, such as our West Coast I.P.A.: an award-winning beer whose wide acceptance has helped define a category. We also brew seasonal, collaborative and barrel-aged beers.

Our award-winning beers are on draft and bottled and are available throughout the United States in bars, restaurants and retail outlets.

People

"A small team of people making great beer".

Every person on their team contributes to the success ofbeers, and  rely on them to continue to bring a new, fresh approach to brewing beer. Here’s to the team that brews, bottles, markets, sells, and delivers the brews of Green Flash Brewing Company.

List of beers

West Coast Style Ales

West Coast IPA

Hop Head Red Ale

Imperial I.P.A.

Double Stout

Barleywine Style Ale
 

Belgian Inspired Ales

Le Freak

Trippel Belgian Style Ale

Grand Cru

Summer Saison
 

Seasonal and Special Releases

30th Street Pale Ale

Palate Wrecker Double I.P.A.

Fizzy Yellow Beer - Bohemian-Style Lager

Retired Beers 

Extra Pale Ale (Limited Release)

Nut Brown Ale (Limited Release)

Ruby Red Ale (retired)

Sixpoint Craft Ales

 

 Sixpoint Craft Ales was founded in 2004 by Shane Welch, a former homebrewer that originally grew up in Milwaukee. The microbrewery is located in a 7,000-square-foot (650 m2) factory in in Red Hook, Brooklyn that formerly manufactured filing cabinets. Sixpoint began business by only distributing kegs to local bars and restaurants; instead of bottling its beer, filling growlers at bars were the only way for customers to drink the beer at their homes.The Sixpoint logo is a combination of the brewer's hexagram and the nautical star

List Of Beers

Sweet Action

Apollo

BrownStone

Belgian IPA

Rebel Lion

Express

Groundskeeper Spilly

Diesel

Gorilla Warfare

Bengali Tiger

Boshoi

Righteous Ale

Belgiam Rye

Grand Crue

Gemini

 

Dogfish Head Brewery

 

Dogfish Head Brewery is a brewing company based in Milton, Delaware founded by Sam Calagione. It opened in 1995and produces 75,000 barrels of beer annually. Dogfish Head has been a rapidly growing brewery - it grew nearly 400% in between 2003 and 2006.The brewery was featured prominently in the documentary Beer Wars. It is the subject of the currently-airing Discovery Channel series Brew Masters, which premiered Sunday, November 21, 2010.The brewery takes its name from Dogfish Head, Maine where founder Sam Calagione spent summers as a child.

Products 

Dogfish Head's output tends toward experimental or "extreme" beers, such as their tongue-in-cheek "Liquor de Malt," a bottle-conditioned malt liquor which typically comes in its own brown paper bag. Their products often use non-standard ingredients, such as green raisins in their "Raison D'Être". Some of their beers, including the WorldWide Stout, 120 Minute India Pale Ale, and the raspberry-flavored strong ale Fort, are highly alcoholic, reaching 18% to 20% alcohol by volume (typical beers have around 3% to 7% alcohol by volume).

One of Dogfish Head's more notable odd beers was a green beer called Verdi Verdi Good, produced in 2005 and sold only on draft. The beer was not colored green artificially; rather, the green color was derived from brewing a Dortmunder style beer that contained spirulina, or blue-green algae.

Pangaea, first released in 2003, is a Belgian-style strong pale ale made with ingredients from every continent on Earth, including: crystallized ginger from Australia, water from Antarctica, Basmati rice from Asia, and more.The name Pangaea refers to the super-continent of the same name which is theorized to have existed about 250 million years ago.

IPAs 

Dogfish Head's signature product is its line of India Pale Ales (IPAs), which are offered in three varieties: 60 Minute, 90 Minute, and 120 Minute IPA. Their names refer to the length of the boil time of the wort in which the hops are continuously added. The longer hops are boiled, the more hop isomerization takes place, and the more bitterness is imparted to the beer. The 60 Minute is described by the company as "A session IPA brewed with Warrior, Amarillo and Mystery Hop X. Bottle-conditioned 6-packs and draft available. 60 IBUs." To further enhance their beers, Dogfish Head introduced a device in 2003 jokingly called Randall the Enamel Animal, an "organoleptic hop transducer module" which "Randallizes" a given beer by passing the beer through a large plastic tube filled with a flavor enhancer, often raw hops though adaptations with fruits and coffee beans, amongst others, have taken place. The alcohol in the beer lifts oils off the raw hops and imparts even more hop flavor and aroma to beers that were already hoppy to begin with.

A fourth IPA variety, the 75 Minute IPA, was developed in 2008, and is currently produced in very limited quantities, and typically distributed to vendors in firkins. The beer—nicknamed "Johnny Cask" and featuring a mascot resembling a young Johnny Cash tapping a firkin with a mallet—is made from a mixture of the 60 and 90 Minutes IPAs, and undergoes a separate cask conditioning which further includes the addition of maple syrup.As a variation on the 75 Minute IPA, the Alehouse 75 is also available. It is a mixture of the 60 and 90 Minute offerings, yet is served in a standard Sankey-style keg, rather than a firkin.

Ancient Ales 

In the late 90s, Dogfish Head started a unique "Ancient Ales" series, in which beer recipes were created based upon the chemical analysis of residue found on pottery and drinking vessels from various archaeological sites. These beers have been produced in collaboration with molecular archaeologist Dr. Pat McGovern of the University of Pennsylvania. As of 2010, four such brews have been crafted, and only one (Midas Touch) is produced year round. The others are produced on a limited basis.

    * Midas Touch Golden Elixir (first released in 1999). A strong ale based on residue found on drinking vessels from the tomb of King Midas, dating back to the 8th century BC. Defining ingredients include Muscat grapes, honey, and saffron. (See section below for more information.)
    * Chateau Jiahu (first released in 2006). A spiced strong ale based on residue from pottery found in the Neolithic village of Jiahu (in central China), dating to the 7th millennium BC. Some defining ingredients include rice flakes, wildflower honey, hawthorn fruit, and Chrysanthemum flowers. As of 2009, this is the oldest known beer recipe to be brewed in the modern age.
    * Theobroma (first released in 2008). A chocolate beer based on residue found on pottery discovered in Honduras dating to approximately 1200 BC. Some defining ingredients include Aztec cocoa powder, honey, and annatto.
    * Ta Henket (released in 2010, only available on draft at Rehoboth Beach brewpub). This beer was created to incorporate ancient ingredients and techniques described in Egyptian hieroglyphics. It was brewed with emmer, loaves of hearth baked bread, dom-palm fruit, chamomile, and zatar. Fermentation was carried out by a native Egyptian saccharomyces wild yeast strain captured from the air in Egypt.

Currently Dogfish Head brewery only dispenses approximately 1,700-1,800 cases per month to distributors. At the time of discovery Midas Touch Golden Elixir was the oldest fermented beverage recipe discovered. Dogfish Head brewery still today holds the record with a 9,000 yr old recipe used for Chateau Jiahu, which was released in July 2007.

The ingredients for the original 7.5% abv recipe in 2001 included yellow muscat grapes, lightly toasted 2-row barley malt, thyme, honey and saffron. The ingredients for the current 9% abv recipe include barley, white Muscat grapes, honey and saffron.

Microdistillery 

Dogfish Head also operates a microdistillery at the Rehoboth Beach brewpub.Spirits are hand-distilled in a small pot still and often, like their beers, tend toward unique and non-traditional formulations. The distillery is very small; Dogfish Head spirits are distributed only in Delaware and a handful of other states. Select brews (including many of the brewery's seasonal and one-off selections) can be found in 27 states across the country. Dogfish Head also licenses "Dogfish Head Alehouse" with three locations in Gaithersburg, Maryland, Falls Church, Virginia, and Fairfax, Virginia. Beer-paired food and vintage bottles of Dogfish's seasonal beers are available at their alehouses, as well as kegged offerings of their staple beers.

List of beers brewed

60 Minute IPA    

90 Minute IPA    

Indian Brown Ale    

Lawnmower    

Midas Touch    

Palo Santo Marron    

Raison D'Etre    

Shelter Pale Ale    

120 Minute IPA    

Bitches Brew    

Black & Blue

Burton Baton    

Chateau Jiahu    

Fort    

Hardtack    

Hellhound On My Ale            

Immort Ale    

Liquor De Malt        

My Antonia        

Namaste    

Noble Rot    

Olde School Barleywine

Pangaea    

Red & White    

Sah'tea    

Squall IPA        

Theobroma    

World Wide Stout    

Aprihop        

Chicory Stout    

Festina Pêche        

Punkin Ale    

Wrath of Pecant        

Portamarillo        

Life & Limb    

Saison du BUFF        

Poppa Skull

Unibroue Brewery

 

 Unibroue is a brewery located in Chambly, Quebec, Canada that was started by Quebec native André Dion and Serge Racine. It was purchased by Sleeman Breweries Ltd. in 2004, which itself was taken over by Sapporo in 2006. The company was incorporated in 1993, exporting to the United States (under the name "Unibrew") in 1994.Unibroue was founded by André Dion and Serge Racine. They had acquired 75 % of La Brasserie Massawippi Inc. in Lennoxville, in 1990, purchasing the remainder of the shares at the end of 1991 when they transferred their interest in La Brasserie Massawippi Inc. to Unibroue. By 1992, La Brasserie Massawippi Inc. became a wholly owned subsidiary of Unibroue. It then changed its corporate name to Brasserie Broubec Inc. and subsequently merged with Unibroue in July of 1993. It was bought by Sleeman Breweries Ltd. in 2004. Sleeman was then purchased by Sapporo in 2006.

At Unibroue,they create unique-tasting craft beers using traditional brewing methods. Our beers are unlike any other product on the market, and no two are alike. Each one has a distinctive character defined by taste, color, texture, and density.

Know-how

To craft their beers, they draw inspiration from the great brewing traditions developed over the last two centuries by Trappist monks in Europe—particularly in Belgium. Their beers preserve all their protein and part of their yeast, making them truly worth savoring.

Methods

All Unibroue products are made using a combination of the same basic ingredients: water, malted barley, malted wheat, wheat, yeast, hops, sugar, fruit, and spices. With the exception of La Bolduc and our U beers, our products are brewed using a traditional bottle fermentation method in which fresh yeast and pure sugar are added just before bottling. They are only partially filtered, which is what gives them their distinct appearance and natural cloudiness. This brewing method results in strong, intensely flavored and highly effervescent beers. It is almost exactly the same process used to make champagne. The only difference is that while the lees is extracted from champagne using a local cooling process, it is left to settle at the bottom of our bottles once the natural fermentation and saturation (carbonation) process is complete. This process requires strict quality controls because the addition of chemical additives or preservatives would kill the yeast. It is this method that produces the distinctive Unibroue flavor

Unibroue makes a wide range of beers, although there is a focus on Belgian-style brews, such as their Maudite ("Damned"), La Fin du Monde ("The End of the World"), and Don de Dieu ("Gift of God"). Most of Unibroue's beers are bottled "on the lees", or containing yeast sediment. This practice provides additional fermentation after bottling, resulting in a beer which ages well if kept in the dark and unrefrigerated, and allowing it to be relatively cheaply shipped to international markets. The yeast gives Unibroue beers a cloudy appearance and provides a characteristic element to the taste.Unibroue brews and bottles the Trader Joe's Vintage Ale.

Ithica Brewery

 

Ithaca is a city with a strong sense of community and a passion for locally produced products. There are many local wineries, however people always questioned why there was no local brewery. Dan Mitchell, the founder of the Ithaca Beer Company, set out to answer that question by creating a brewery that would exemplify "The Spirit of the Finger Lakes".The original concept for the brewery began in 1995, but it wasn't until December of 1997 that the brewing system was purchased. It was discovered by chance after investigating another system in Texas that looked great on paper, but wasn't adequate for the needs of the brewery. After passing on that system Dan had some time to kill and decided to travel around. During a visit to a brewpub in Austin, TX he discovered what would become our brewing system. He went in and asked them what kind of beers they made. They told him that they had stopped making beer and were actually preparing to sell their system. After checking it out the purchase was made and a month later the system was shipped up to Ithaca.Ithaca Beer Company now sells beer throughout New York State, Pennsylvania, Connecticut, Massachusetts, New Jersey, Rhode Island, and Ohio. Other states are in the works as we continue to expand our capacity. Even while growing we haven't forgotten our commitment to crafting quality beers and being a part of the community that has supported us. As always we strive to capture the spirit of the Finger Lakes and share it with you.

 

Ithaca Beer Brands

Year Round:

Apricot Wheat

CascaZilla

Flower Power India Pale Ale

Nut Brown

Pale Ale

Seasonals:

Cold Front Belgian-Style Amber Ale

Ground Break American-Style Saison

Partly Sunny Wheat Ale Brewed w/ Spices

Excelsior! Series:

Brute
Golden Sour Ale

Le Bleu
Sour Bleuberry Ale

White Gold
Rustic pale wheat ale

Old Habit
Strong Rye Ale

AlpHalpHa
Double Honey Bitter

THIRTEEN
Double Hoppy Wheat Ale

TWELVE
Monastery Style Quadrupel Ale


ELEVEN
Malt Beverage with Coffee Added

TEN
Imperial American Extra Special Double Red Ale

21st Amendment Brewery

 

21st Amendment Brewery is a restaurant and brewery located in the South Park neighborhood of San Francisco, California, two blocks from AT&T Park. The brewery's name refers to the 21st Amendment to the U.S. Constitution which ended Prohibition.

The brewery was founded in 2000 by Nico Freccia and Shaun O’Sullivan. O’Sullivan had previously worked as an assistant brewer at Triple Rock Brewery & Alehouse in Berkeley.

21st Amendment's retail beers are canned in Cold Spring, Minnesota for cost reasons.

In 2000, Nico Freccia and Shaun O’Sullivan founded the 21st Amendment Brewery in San Francisco’s historic South Park neighborhood. The popular brewpub is now at the heart of the new city center, just south of the financial district and only two blocks from the San Francisco Giants baseball park. In addition to eight rotating taps of multiple award-winning hand-crafted house beers, the pub has been voted “Best Brewpub”, “Best Burger” and “Best Happy Hour” by the San Francisco press.

Freccia and O’Sullivan met in early 1995 in San Francisco. Both had just moved from southern California to the Bay area when they heard the calling of beer. O’Sullivan, a former photographer and paralegal, “traded his suits for boots and was saved by beer”. He moved to Berkeley and took a job as assistant brewer at the Triple Rock Brewery there. Freccia, a writer, actor and, by extension, restaurant professional, was also an avid homebrewer. Frustrated with the lack of beer culture in the L.A. area, he moved to San Francisco and began writing for the Celebrator Beer News, the west’s largest beer publication. Freccia and O’Sullivan met, became friends and, while sitting together in a summer class on brewing science at UC Davis, hatched their plan for what would become the 21st Amendment.

BEERS

Hell or High Watermelon W

Wheat beer

Hell or High Watermelon Wheat is summer seasonal beer available from April through September in six pack cans and on draft. They start by brewing a classic American wheat beer, which undergoes a traditional secondary fermentation using fresh watermelon. A straw-colored, refreshing beer with a kiss of watermelon aroma and flavo

Brew Free or Die IPA

India Pale Ale

BREW FREE! OR DIE IPA is brewed with some serious west coast attitude. This aromatic golden IPA starts with a sucker punch of six different hops to the nose, quickly balanced by a solid malt backbone.

Hop Crisis Imperial IPA

A few years ago, when hop prices shot through the roof and the worldwide hop market went into a tailspin, at their pub in San Francisco  decided there was only one thing for them to do. Thay made the biggest, hoppiest IPA they could imagine and aged it on oak for good measure. This Imperial IPA breaks all the rules with more malt, more hops and more aroma.

Monk's Blood

Belgium Dark Ale

21st Amendment founders Nico Freccia and Shaun O’Sullivan traveled to Belgium to develop the recipe for this special beer, visiting small, traditional breweries in the hop fields of west Flanders, not far from the famous Trappist abbey of Westvletren. Monk’s Blood is designed to pair beautifully with rich winter stews, creamy cheeses, unctuous desserts or just by itself, in a Belgian tulip glass, with a good book by the fire.

Back In Black

Black IPA

Back in Black is their newest year-round beer available now in six pack cans and on draft. Brewed like an American IPA but with the addition of rich, dark malts, this beer has all the flavor and hop character you expect with a smooth, mellow finish.

Bitter American

Extra Pale Ale

Bitter American is 21A's late winter seasonal beer available from January through March in six pack cans and on draft. This extra pale session ale has lower alcohol but all the flavor and hop aroma you expect from a much bigger beer.

FireSide Chat

Winter Spiced Ale

Stone Brewery

Stone Brewing Co. is a craft brewery headquartered in Escondido, California. Founded in 1996 in San Marcos, California, it is the largest brewery in Southern California.As of 2010, it was the 14th largest craft brewery and 23rd largest overall brewery in the United States.

In 2006, Stone relocated from its original brewery in San Marcos to a new, custom-designed facility in Escondido. The new brewery currently has a capacity of 250,000 US beer barrels per year, and also includes an on-site bottling line. The site is also home to a restaurant, Stone Brewing World Bistro & Gardens, a 300+ seat restaurant which features a large outdoor patio and 1-acre (4,000 m2) of gardens. The restaurant serves a rotating menu of food—concentrating on organic, free-range and local ingredients—and beer from Stone, local San Diego and regional California craft brewers, and other specialty breweries in the United States and abroad. The brewery also houses a Stone Company Store where Stone merchandise can be purchased in addition to one and two litre growlers which can be filled with Stone's 7 year-round beers and special releases.

In June 2008, Stone Brewing became more eco-friendly when they covered the roof of the brewery with solar panels, nearly cutting their energy costs in half. The 1,561 roof-mounted solar modules will offset more than 538,000 pounds (244,000 kg) of carbon emissions over its lifetime, which is equivalent to planting 204 acres (0.83 km2) of trees.

In 2011, Stone announced plans for major expansion, which will include a new restaurant and brewery in Point Loma, expansion of its Escondido brewery to 500,000 barrel per year capacity, a 18.7 acre organic farm to supply produce to its current and future restaurants, and a shop in the South Park neighborhood which will sell its beer in bottles, kegs and growlers.

Beers

    * Arrogant Bastard Ale is an American strong ale. It is marketed by warning to potential consumers that they are "not worthy" of such a beer. It is a popular beer among craft beer aficionados. Local designer/illustrator Thomas K. Matthews created the original gargoyle in 1996. He also drew the Arrogant Bastard Ale, Stone Ruination IPA and Stone Levitation Ale gargoyles, as well as barley and hops motifs.
    * OAKED Arrogant Bastard Ale is a variety of Arrogant Bastard aged with oak chips, and has been produced in limited release 3 Liter bottles with a lock three times: November 2004, 2005 and 2006. In August 2007, OAKED Arrogant Bastard Ale 12oz six packs became a year round release. It has also been produced on draft from time to time under no set schedule since its first release in November 2004.
    * Stone Pale Ale is a California-style pale ale.
    * Stone IPA is a fruity, hoppy India Pale Ale featuring Magnum and Centennial hops.
    * Stone Ruination IPA is a very highly hopped India Pale Ale. The bottle bears prodigious warnings of the high levels of bitterness (rated at over 100 IBUs) as well as its ruinous effect on the palate.
    * Stone Levitation Ale is a dry hopped amber ale.
    * Stone Smoked Porter is an American porter-style ale.
    * Stone Cali-Belgique IPA is a Belgian IPA, a relatively new style which is a cross between an IPA and a Belgian ale.
    * Stone Sublimely Self-Righteous Ale is described as a Black IPA, or Cascadian Dark Ale, another relatively new style. This beer was originally introduced as Stone's 11th Anniversary Ale.[9]

Special releases

    * Double Bastard Ale is a more intense version of Arrogant Bastard, with an ABV of 10.5%. It is a special release item and goes on sale every November in 22 ounce and 3 liter bottles.
    * Stone Imperial Russian Stout is a Russian Imperial Stout released in the 2nd quarter every year.
    * Stone Old Guardian Barley Wine is a barley wine released in the 1st quarter every year.
    * Lukcy Basartd [sic] Ale was a blend of Arrogant Bastard Ale and Double Bastard Ale, and then oaked. This beer was a one-time release commemorating 13 years of Arrogant Bastard Ale.

Stone Anniversary Ale series

Stone releases an Anniversary Ale every summer, each one using a different recipe and bottle design.
Stone Vertical Epic Ale series

Since 2002, Stone has been releasing a series of eleven beers under the Stone Vertical Epic Ale header. Each one uses a different recipe and are designed, when the release is complete, to complement its partners in a tasting of all eleven, one after the other (a "vertical tasting"). Each is released one year, one month, and one day apart, beginning with the first on February 2, 2002 (02.02.02 in a common date format on the Gregorian calendar); thus, the second was released on March 3, 2003 (03.03.03), the fourth on April 4, 2004, and so on. The last in the series will be the Stone 12.12.12 Vertical Epic Ale.

Southern Tier Brewery

In operation since late 2002, Southern Tier Brewing Company of Lakewood, New York, has grown to produce over 30,000 barrels of beer annually. The hand crafted ales are now available in more than half of the United States, as well as parts of Australia, Denmark, Japan, Philippines, Singapore, Ontario, British Columbia, and the United Kingdom.

Founders Phineas DeMink and Allen "Skip" Yahn started the brewery with the vision of reviving the practice of small batch brewing to a region rich in brewing tradition. In 2002, with equipment gained from the purchase of the Old Saddleback Brewing Co. in Pittsfield, Massachusetts, the Southern Tier Brewing Company began production in the Stoneman Business Park just outside of Lakewood, New York. By 2003, select varieties of small batch ales were locally distributed, and by 2005, sales covered the majority of New York State and Pennsylvania. Before launching a successful roster of seasonal beers, the brewery produced Pilsner, Mild Ale, and an India Pale Ale.

Southern Tier immediately garnered regional attention and demand for the product was quickly outgrowing their modest facility. In 2009, a new 20,000 square foot building was built for the purpose of brewing innovative, high-quality beer to accommodate an expanding customer base. In this new facility, the small brewery was able to grow and offer the product both nationally and internationally, while still satisfying its loyal hometown fans.

Steadily growing, throughout 2010 it became clear that more beer needed to be produced to satisfy a growing customer base. 800 barrels of fermentation vessels has been added to the production area and a 7500 square foot addition has been added for use as a conditioning room. The constantly running brewhaus has also been expanded and updated. In early 2011 the company replaced its bottling line with the most high-tech, state of the art bottling line of its size in North America. It fills, caps and labels an impressive 8,000 bottles per hour, with the ability to package 12,000 per hour at full speed.
Awards & Press

As it expanded, Southern Tier began to bolster more national recognition. BeerAdvocate magazine listed the brewery in their top 50 American breweries in their June '07 issue. One of the small brewery's very big beers, 'Unearthly' Imperial India Pale Ale boasts awards for "Best Beer in NY State" by the 2007 Tap New York Beer Festival, and the 81st "Best Beer in the World" by BeerAdvocate in their May '07 issue. The October '07 issue of Bon Appetit magazine featured a beer pairing article complementing "Hoppe" Imperial Extra Pale Ale. With 12 beers given an 'A' score by BeerAdvocate, it's easy to understand this small brewery's big success.

More recently, Southern Tier's classic India Pale Ale ranks amongst the seven top beers of 2010 as declared by Wine Enthusiast Magazine. In an article describing the 2010 American Craft Beer Festival, the Massachusetts Daily Collegian declared Southern Tier's Oak Aged 'Unearthly' Imperial IPA to be their favorite brew at the event. October hails the seasonal Pumking ale, with Beverage Underground saluting it, and the Chicagoist naming it "Beer of the Week" for its robust pumpkin flavor.
Internationally, Phin and Matt's Extraordinary Ale won a silver award amongst other Pale Ales at Singapore's Beerfest Asia 2010.


Year-round Beers

Ipa

IPA stands for India Pale Ale and ours is an American version of the classic style. IPA’s namesake lies in its colonial roots. British soldiers on their way to India drank a lot of beer, but found it would go stale on the long voyages. Meanwhile, brewers knew that by adding more hops the beer would stay fresh. Voila! A new style was born and it is one we are proud to brew. Southern Tier IPA is triple hopped on its journey to your glass for a fully aromatic experience.

   
Phin & matt’s
brewed with American hops & barley
  
When we sat down to collaborate on this beer, we knew we had to create something extraordinary. After sampling a wide array of great beers, we hit upon an idea: use vast amounts of whole hops, the finest malted barley North America has to offer, and crystal filtered artesian water. Thus creating this classic American style pale ale.


Porter

Porter is our darkest beer, but not necessarily our strongest. It is widely held that the darker the beer, the stronger the beer, but this is summarily false. The contribution of color comes directly from the color of malt that we use. Some malt is roasted to achieve dark color and coffee-like flavor which in turn get transferred to the beer. Our Porter is richly complex with overtones of chocolate and espresso beans followed by a subtle flavor of hops. It’s a nourishing beer without being too sweet or filling.

Raspberry wheat beer
malt beverage brewed with raspberries

A golden wheat beer brewed with the finest North American malted barley and wheat. It’s then lightly hopped with the choicest European varieties. This smooth, crisp golden wheat beer is then finished with a hint of raspberry. Enjoy this beer any time of year.
  
422 pale wheat ale
“make every day earth day!”
  
Pour 422 Pale Wheat Ale into a pint glass, give it a long whiff and you’ll realize that this isn’t your average pale golden wheat. Preserved in its unfiltered state, 422 is a fantastic session ale in which flavors of wheat, barley and hops commingle to a refreshing and zesty conclusion. Hints of orange and sweet malts waft to the fore as a touch of bitterness contributes to a smooth finish. 422 is brewed as a tribute to preserving our precious planet and it’s environment. It is responsibly packaged with over 80% recycled consumer products and is completely recyclable. Enjoy 422 all year as to take one stride closer to an eco-friendly life.
  
2xipa
“4 types of hops & 3 types of malts”
  
Not quite an imperial, but certainly not a standard India pale ale. Our double IPA is a hop lovers dream. Citrusy and clean with an incredible finish.

Pale
“3 types of hops & 3 types of malts”

Our Pale is an aggressively hopped, with immense overtones of grapefruit and tangerine wrapped in a delicately refined body of pale barley and wheat.

Seasonals
  
Hop sun
summer good, summer better
  
Pour Hop Sun Summer Wheat Beer into a pint glass, give it a long whiff and you’ll realize that this isn’t your average wheatbeer. Filtered to a golden clarity and dry-hopped to perfection, Hop Sun is a fantastic session ale in which flavors of wheat, barley and hops commingle to a refreshing and zesty conclusion. Hints of lemon and sweet malts waft to the fore as a touch of bitterness contributes to Hop Sun’s bright finish. Enjoy Hop Sun all summer long as a perfect balance to your outdoor recreation. Summer never tasted so good

  
Harvest
quadrupulus humulus lupulus
  
Harvest Ale is our celebration of the changing weather and the sowing of hops and barley that will be used in our upcoming brews. We usher in the fall with a classic English style Extra Special Bitter of the highest order. Deep ruby in color with an even deeper hop flavor… in fact, we throw fresh English hops into every brewing vessel, then dry hop after fermentation to impart a zesty kick. This beer has real hop character that mingles with fresh malted barley for an experience that will make you wish it were fall year ‘round.

Old man winter
a liquid winter wonderland
  
With the onset of winter, the brewer’s mind turns to providing warmth. For our winter seasonal, we offer a rich and complex amalgam of hops and barley that will put the feeling back in your toes and lift your spirits above the snow. OMW throws a deep and inviting hue with a thickness that clings to the glass and the warmth of an open flame. Because of its high alcohol content, Old Man is a heady brew that encourages sipping and pondering its essential richness. Drink it fresh now, or cellar a few bottles to see how this old man becomes wiser with age.


For Locals Only

Chautauqua brew
a Chautauqua County exclusive

This ale is a tribute to the great brewing heritage of the Chautauqua (sha-taw-kwah) Lake Region of western New York. There was a time when breweries dotted the landscape over which eagles soared. Today, the two have returned. Specially brewed for the citizens of our fine county; this beer will not be sold anywhere but here! Inspired by the former Jamestown Brewing Company, defunct for more than 75 years, this ale is brewed with only the finest ingredients and is warranted strictly pure.

Imperials
  
Unearthly Imperial IPA
an uninhibited infusion of hops

At the Southern Tier Brewing Company, vigorously hopped beer is our standard and inspiration. We continue a commitment to innovation with our most aggressive offering yet. Unearthly is a manifestation of the brewer’s craft; skillfully balancing art and the forces of nature to produce a divine liquid. Delicately pour a taste into a fluted glass. Smell the enchanting aromas of the hops waft forward as your first sip divulges this beer’s fervent soul. To underestimate Unearthly is to trifle with the mysteries of the universe, so please consume wisely.


Hoppe Imperial Extra Pale Ale
an ale of simple composition
  
The simplicity of Hoppe tests the skill and ability of the brewer to create something truly majestic. We craft this much like a sculptor who uses only a hammer and chisel to shape stone into a masterpiece. Hoppe is spawned of these few essentials: barley, wheat, hops, yeast and water. This limited palette is an exercise in minimalism, with refined elements which are deliberately selected. This simple combination creates a golden shimmering brew infused with delicate aromas. The artful nature of this beer is exposed with the first taste. As the malt and hops create a composition of flavors, an elegant finish leaves an impression that your tastes will not soon forget.

Big red Imperial Red Ale
fueled by creativity & imagination
  
Inspiration can sometimes be found in the strangest of places. This eccentric brew started with a single flower from a hop named Hallertau. The delicate and spicy aroma present in this flower has been responsible for generations of great beers. Hallertau hops are to a brewer what an old tractor is to a farmer: reliable. Big Red expresses the nobility of Hallertau by placing it at the forefront of this Imperial Ale. Pour it into a snifter. A swirl allows the spicy aromas to come forward as a taste to the lips reveals the complex balance between sweet malts and the bitterness of hops. Big Red’s ability to please is as dependable as your grandpa’s old tractor, and just as powerful–so please don’t drink and drive.
8.4% abv • 15.0ºL • Imperial Red Ale • 22 oz / 1/2 keg / 1/6 keg
back to top
  
Iniquity Imperial Black Ale
“the antithesis of unearthly”
  
The hexagram talisman has been used around the world for centuries to invoke magic and good luck. The six–point star is also the customary symbol of the brewer, representing the essential aspects of purity: water, hops, grain, malt, yeast, and of course, the brewer. Wishes of good fortune often collaborate with the brewer’s creativity to yield dramatic results. We carefully chose the name for this Imperial India Black Ale, Iniquity – a word opposing goodness. Why? This beer is contrary to what one may expect from an IPA; this is an ale as black as night. It is the antithesis of Unearthly. Some may consider it an immoral act to blacken an ale. We suggest they don’t rely on conventional standards. Allow the darkness to consume you. Cheers!
 

Limited Release Imperial
  
Gemini Imperial Blended Ale
blended unearthly & unfiltered hoppe
  
High in the winter sky, two parallel stick figures are visible & known as “the twins,” or the constellation Gemini. The astronauts of the 1960s flew as teams of two in a program named after the celestial pairing. At Southern Tier, we have our own fraternal twins, Hoppe & Unearthly. Blended together & placed in this vessel, the mission of our Gemini is to travel high & take passengers on a journey far into the heavens.


Oak aged unearthly
Imperial India Pale Ale
“an uninhibited infusion of hops & oak”
  
At the Southern Tier Brewing Company, vigorously hopped beer is our standard and inspiration. We continue a commitment to innovation with an aggressive offering. Oak Aged Unearthly is a manifestation of the brewer’s craft; skillfully balancing art and the forces of nature to produce a divine liquid. Delicately pour a taste of this oak aged brew into a fluted glass. Smell the enchanting aromas of the hops waft forward as your first sip divulges this beer’s fervent soul. To underestimate Oak Aged Unearthly is to trifle with the mysteries of the universe, so please consume wisely.consider it an immoral act to blacken an ale. We suggest they don’t rely on conventional standards. Allow the darkness to consume you. Cheers!
 

Seasonal Imperials
  
Back burner
Imperial Barley Wine Style Ale
first brew of the year
  
Long ago, British farmhouse brewers made special ales using the first runnings of the mash. These beers, now called barley wine, are brewed in the tradition of days past. At Southern Tier this long awaited brew is placed on the back burner until the start of the new year. Back Burner Barley Wine is a celebration of things to come and things remembered. It’s conceived in three small batches, using voluminous amounts of barley and hops. The process starts early in the morning and ends late into the night. We hope this rare brew reignites your spirit for another trip around the sun.

Farmer's tan
Imperial Pale Lager
the hallmark of hard work
  
Neolithic humans evolved from nomadic hunters into a more settled agricultural society, changing life forever. The ‘founder’ crops they raised included wheat & barley. It is little surprise that the first examples of brewing appeared during this age.Brewers owe much to that epoch. Similarly, we thank our farmer friends of today for cultivating the ingredients that are responsible for the beers we now enjoy. Their laborious days spent outdoors under the hot sun earn them respect, as well as a mark of distinction: the farmer’s tan. Yes, the inevitable red & white hallmark of hard work.
 

Heavy weizen
Imperial Unfiltered Wheat Ale
forged with eloquent craft
  
Heavy Weizen explores the inner depths of creativity and craftsmanship, taking a style of ale that is delicate and quaffable and shaping it into something exuberant and sturdy. The foundation of Heavy Weizen begins with prodigious quantities of North American malted barley and wheat. Next, the finest European hops are added to complement this ale’s unique disposition by giving it spicy aromas. Its spirit is forged during fermentation where our Bavarian weizen yeast consumes sugars and creates flavors reminiscent of bananas and cloves. then by aging this ale, we allow the divergent characteristics to blend together, becoming one. To capture Heavy Weizen’s spirit, this wheat ale remains unfiltered to leave some of the yeast in the bottle. Serving this ale with a wedge of lemon is recommended, but optional.

Pumking Imperial Pumpkin Ale
brewed with pagan spirit
  
Pumking is an ode to Púca, a creature of Celtic folklore, who is both feared and respected by those who believe in it. Púca is said to waylay travelers throughout the night, tossing them on its back, and providing them the ride of their lives, from whichthey return forever changed! Brewed in the spirit of All Hallows Eve, a time of year when spirits can make contact with the physical world and when magic is most potent. Pour Pumking into a goblet and allow it’s alluring spirit to overflow. As spicy aromas present themselves, let its deep copper color entrance you as your journey into this mystical brew has just begun. As the first drops touch your tongue a magical spell will bewitch your taste buds making it difficult to escape. This beer is brewed with pagan spirit yet should be enjoyed responsibly.

 Krampus Imperial Helles Lager

St. Nicholas, aka Santa Claus, is a magical figure, the bringer of gifts and an icon of holiday spirit. Forgotten by most is his evil side kick and enforcer of ‘the list’. European tradition says while St. Nick is busy delivering presents to good little boys and girls, Krampus hands out punishments to the bad. A fanged, goat-horned bully, the Christmas Devil uses sticks and chains to beat the naughty children. Dark malts and aromatic hops create the diabolical spirit of this brew. It is finished with lager yeast and aged cold for no less than 30 days. This Imperial Helles Lager will warm even the darkest hearts.This season, replace the cookies with a bottle of Krampus. If he happens to pay a visit, toast to him with this devilish brew. Merry Kramp-mas to all, and to all a good pint!

Blackwater Series Imperial Stouts

Choklat stout
Imperial Chocolate Stout

The ancients called it 'food for the gods'.The Popol Vuh, the sacred book of the Maya, unfolds a complex web of mystery around a beverage known as xocoatl (ch-co-atle). At Southern Tier, we’re not surprised that hieroglyphs of the ancient Maya depict chocolate being poured for rulers and gods. Even through the many voyages of Columbus, the mystical bean remained nothing more than a strange currency of the native peoples.Moving through centuries, the circular journey of cacao has been realized in our brewing house, encompassing the complexity of the darkest, bitter-sweet candy together with the original frothy cold beverage of the ancient Maya to bring to you our Blackwater Series Choklat Stout. We have combined the finest ingredients to tempt your senses & renew the power & interrelation of history in every bottle.
 

Jah*va Imperial Coffee Stout
a stout brewed with coffee
  
Three thousand feet above sea level in the misty mountains of Jamaica, some of the world’s finest Arabica beans are hand picked on their way to becoming Blue Mountain Coffee. Halfway around the world, plump spring barley grows to maturity in the loamy soil of North America while aromatic hops are cultivated to exacting standards. Here in our kettles, these three special ingredients are blended to create a heady mixture of sweet sugar, dark roast, and complex flavor. Please enjoy this brew in moderation.
 

Mokah
a stout brewed with chocolate & coffee
  
When empirical and creative impulses collide, the result is often timeless. The classic utility-art aesthetic of the coffee maker is an example of design and engineering working in concert.It is through similar cooperation that the simple bitter cocoa bean is transformed into a sweet treat. As scientists, our brewers utilize their materials to exacting standards. As artists, they couldn’t resist the temptation to combine two of our highly acclaimed Blackwater Series Imperial Stouts: Jahva and Choklat. Alone each is perfect, but together as Mokah they are an inimitable expression of two of the world’s most sought after flavors. Enjoy Mokah stout with – or as – your favorite dessert!


Crème brûlée Imperial Milk Stout
a stout of great contention
  
    
This is a Milk Stout. Lactose sugar is added and is present in the product.By comprehending the labyrinthine movement of time, one would not think it strange to trace the errant path of an ordinary object such as a cream dessert only to discover that it has been the cause of cultural disputes since the middle ages. The British founders of burnt cream and from Spain, crema catalana, both stand by their creative originality and we respect that, but it was the French Crème Brûlée, amid the strife of contention, that survived to represent our deliciously creamy brew.


Oat Imperial Oatmeal Stout
brewed for the harvest
  
This beer begins in spring when oat seeds are sown as soon as the soil can be worked. Meanwhile, select types of barley are planted with hopes that Mother Nature will be kind. Our brewers wait patiently until the legumes are mature and ready for the scythe. Upon delivery to the brewery, these ingredients are mixed together in the mash tun where they steep, creating a rich molasses-like liquid. Spicy hops are boiled with the thick brew, giving balance and complexity. Brewers yeast feasts upon the rich sugars, concluding its transformation into oatmeal stout.

Pour Oat into a snifter, allow its thick tan head to slowly rise, releasing unbridled aromas. The color of Oat is as dark as a moonless night. The first sip reveals Oat’s thick and nourishing taste. Like a haversack to a horse, a bottle of this stout is a meal in itself. Enjoy responsibly.

Cuvée Series
  
Cuvée Series One
  
ALE IMPRESSIONS: Light copper color, slight malt flavor with mild bitterness, dry finish with subtle hop aroma.
FRENCH OAK IMPRESSIONS: Qualities of toasted coconut, almond biscotti and toasted almonds with a taste of honeysuckle.
  
Cuvée Series Two
  
ALE IMPRESSIONS: Dark ruby red color, roasted malt flavor with apparent bitterness. Finishes with a rich caramel and espresso aroma.
AMERICAN OAK IMPRESSIONS: Impressions of vanilla crème, classic crème brûlée and nougat. A little more oak flavor than series one, but with creamy intensity.

Cuvée Series Three
    
ALE IMPRESSIONS: Dark amber color, rich caramel malt flavor with noticeable bitterness. Slightly sweet and roasty finish, with mild hop aroma.
OAK IMPRESSIONS: Flavors of French and American oak imparting unique qualities present in series one and two. Impressions of vanilla, toasted coconut and almond.

Lost Coast Brewery

Lost Coast Brewery is an American microbrewery located in the city of Eureka in Humboldt County, California. The eight microbrews it produces are based on research of English beers carried out by founders Barbara Groom and Wendy Pound.Lost Coast Brewery is a rare instance of a female-owned microbrewery breaking into the male dominated microbrew world. Groom, a pharmacist, and Pound, a family counselor, began experimenting with the idea of starting their own pub in 1986. Following years of planning, home brewing, and visiting pubs in England and Wales, Groom and Pound purchased the Pythian Castle in 1989. The building went under restoration to house the pub and cafe after being purchased from the original owners, the Fraternal Order of the Knights of Pythias. Lost Coast Brewery pub and cafe is family owned and operated and has been open for business since July 1990. The brewery outgrew its origins in Pythian's Castle and moved to a larger building further down Highway 101 in 2005. As the 46th largest brewery in the US, Lost Coast Brewery is expected to produce 30,000 barrels despite only distributing in 19 states.

Products

Lost Coast is brewing eight beers, including six seasonal beers all influenced by Groom's and Pound's research of English microbrews.

Downtown Brown was the first beer distributed by Lost Coast Brewery. It's a lightly hopped dark malt ale, without the brawny taste of a more robust beer. From 1997 through 2000, Downtown Brown was voted the number one beer in the Time Standard Reader’s Choice Awards as well as first place at the 2000 West Coast Beer Fest. In 2002, Downtown Brown received a gold medal at the LA County Fair and another gold in 2003 at the California State Fair.

Great White is an unfiltered, refreshing ale. It's base is malted barley and unmalted wheat with citrus and Humboldt county herbs. In 2002 and 2003, Lost Coast’s Great White Ale was a silver medalist at the California State Fair.

AlleyCat Amber is a burgundy-orange ale with a sweet aroma, a caramel flavor, and slight bitterness. At the 1997 California Brewer’s Fest, the AlleyCat Amber won both a gold medal and Best in Show. At the California State Fair in 1999 and 2002, AlleyCat was the Bronze Medal beer.

8-Ball Stout is a robust ale where malts are roasted like coffee beans to give the beer its color and flavor. This stout was a two time gold medalist at the LA County Fair in 2004 and 2005. It also won silver medals at the California State Fair in 2002 and 2003.

Indica India Pale Ale is a combination of hops, herbs, and citrus flavors. The flavor is immense and creamy, with an alcoholic kick. Indica India Pale Ale was recognized as one of the World’s "Must Taste Beers" in the 2003 "All About Beer Magazine".

Lost Coast Pale Ale is an American-style pale ale with a fusion of hop and malt flavor. Lost Coast Brewery blended a combination of Munich, Chinook and Cascade hops into this ale. The Lost Coast Pale Ale scored a 90 on the 1999 Beer Lovers Buying Guide and was a silver medalist at the 2002 California State Fair.

Raspberry Brown is Lost Coast Brewery’s Downtown Brown with an infusion of raspberry and chocolate malt flavor. In 2003, the Raspberry Brown was voted best in California by the United States Beer Tasting Championships.

Tangerine Wheat is a wheat beer flavored with a dash of lemon. According to the LA Times it is a “ charming outdoor sipper as the weather warms, and it has real potential as a food beer”.

Seasonal Beers 

Winterbraun is Lost Coast Brewery’s seasonal "winter warmer." This ale has a mild sweetness due to the Saaz hops, and chocolate and caramel malts that are added at the end of the brewing process. This seasonal beer is only available two months out of the year: November and December. Winterbraun placed second in the 1998 World Beer Championship.

Okotoberfest is a Munich-style lager with a golden-amber color. It's known for its “Munich malt and noble hop character.”

Double Trouble IPA contains an large amount of hops which its name implies.

Smuttynose Brewing Company

 

Smuttynose Brewing Company is a craft microbrewery that was founded in 1994 in Portsmouth, New Hampshire.It is named after Smuttynose Island, one of the Isles of Shoals.Founded in 1994 by Peter Egelston as a joint partnership with Ipswich Brewery (now Mercury Brewing Company), Egelston quickly became the sole owner.

In 2004, Smuttynose began a plan to relocate to the site of historic mills in Newmarket, New Hampshire, but the deal fell through in late 2005. Subsequently, Smuttynose began working on plans to build a new brewery on a 10-acre (40,000 m2) parcel along U.S. Route 1 in Portsmouth, but that also fell through due to community opposition. As of 2010, Smuttynose is in the process of building a new brewery and restaurant in the town of Hampton, New Hampshire.As of 2008, the output of the brewery was 20,000 barrels per year.Gross sales for Smuttynose Brewing Company in 2009 were $5.7 million.

The current, year-round beer lineup consists of Shoals Pale Ale, Smuttynose IPA (aka The Finest Kind), Star Island Single, Old Brown Dog, and Smuttynose Robust Porter. The Seasonals include Summer Weizen, Pumpkin Ale, and Winter Ale. Hanami Ale, a seasonal Belgian-inspired cherry ale introduced in the spring of 2007, was discontinued in 2011.[5] The Big Beer Series is released throughout the year in 22 oz bottles and includes Barleywine, Wheat Wine, Imperial Stout, Scotch Ale, S'muttonator Doublebock, Farmhouse Ale and Big A IPA.

Core beers

Shoals Pale Al

Based on an English pale ale, this brew is copper-colored, medium-bodied and highly hopped.

Old Brown Dog Ale

Old Brown Dog has been cited as a classic example of the “American Brown Ale” style of beer. Compared to a typical English Brown Ale, Old Brown Dog is fuller-bodied and more strongly hopped.

Finestkind IPA

A light-bodied, unfiltered IPA with a high concentration of hops.

Star Island Single

A highly sessionable, abbey-style ale offering a mix of flavor and refreshment.

Robust Porter

This hearty, mahogany colored ale is brewed with a balanced of malt and hops, plus subtle notes of coffee and chocolate.

Seasonal beers

Summer Weizen

Summer seasonal. Brewed with a combination of domestic and continental wheat and barley malts, lightly hopped & fermented with a Belgian wit yeast.

Pumpkin Ale

Fall seasonal. Brewed with pumpkin added to the mash as well as traditional spices giving a pumpkin flavor to the beer.

Winter Ale

Winter seasonal. Full-bodied, amber beer brewed with a special Trappist ale yeast. Stylistically reminiscent of a Belgian Abbey Double, it features fruity aromas and flavor, balanced by soft Crystal hops.

Pabst Brewing Company

 

Pabst Brewing Company is an American company that dates its origins to a brewing company founded in1844 by Jacob Best and by 1889 named after Frederick Pabst. It is currently the holding company contracting for the brewing of over two dozen brands of beer and malt liquor from defunct companies including G. Heileman Brewing Company, Lone Star Brewing Company, Pearl Brewing Company, Piels Bros., National Brewing Company, Primo Brewing & Malting Company, Rainier Brewing Company, F & M Schaefer Brewing Company, Joseph Schlitz Brewing Company, and Stroh Brewery Company.

The company is also responsible for the brewing of Ice Man Malt Liquor, St. Ides High Gravity Malt Liquor, and retail versions of beers from McSorley's Old Ale House and Southampton Publick House (of Southampton, New York).

Pabst is headquartered in Woodridge, Illinois, a Chicago suburb, and is owned by C. Dean Metropoulos. On May 14, 2011, it was announced that Pabst would be relocating to Los Angeles, California.

Pabst Blue Ribbon

Pabst Blue Ribbon, also known as "PBR", is the namesake of the Pabst Brewing Company products. Originally called Best Select, and then Pabst Select, the current name came from the blue ribbons that were tied around the bottle neck, a practice that ran from 1882 until 1916.

Old Style

Old Style was first brewed in 1902 by the G. Heileman Brewing Company in La Crosse, Wisconsin under the name Old Style Lager; it was popular in Wisconsin, the Chicago metro area, Minnesota, eastern Iowa, Lincoln, Nebraska, southwestern Michigan, and Grand Forks, North Dakota. The original Heileman's Old Style brewery in La Crosse is now owned by the City Brewing Company. It brews La Crosse Lager, which is based upon the original Old Style recipe and is kräusened for 30 days. This beer may also be the basis for the brewery's nationally-distributed DB Hobbs brand.

Keegan Ales Brewery

 

Keegan Ales was founded in early 2003 when Tommy Keegan learned about an empty building in Kingston that nobody would buy because there was a defunct brewery stuck in it! (Although the building was built in the early 1800′s, the building was most recently home to the Woodstock Brewing Company.)

After months of cleaning and rebuilding, Keegan Ales brewed its first batch of beers on August 1, 2003(Tommy’s mom’s birthday) and set out hand-selling beer to local bars and restaurants early September. The first kegs of Old Capital, Hurricane Kitty and Mother’s Milk went to competition at Hunter Mountain that month. Mother’s Milk took home a gold medal and Old Capital was honored with People’s Choice: Best of Show.

After getting the brewery up and running selling draft beer, the crew at Keegan Ales turned their attention to the defunct bottling line. It had been left broken and literally in hundreds of pieces. It took months of pounding, tinkering and countless scratching of heads, but by the summer of 2004, Keegan Ales was available in 12 ounce bottles!

Keegan Ales has gone on to win many more awards and recognitions, including Best Brewery in The Hudson Valley (2009), Best Brewery in New York State (2009) and Best Craft-Brewed Beer in New York State (2009).

Early in 2010, The New York Times declared Mother’s Milk one of the top ten stouts in North America and Keegan Ales has also been awarded 2010 Small Business of the Year by The Ulster Chamber of Commerce and The Ulster County Development Corporation.

On Tap

Mother’s Milk

As the name implies, a dark and creamy milk stout. Hints of oatmeal, chocolate, and of course, milk make Mother’s Milk’s remarkably smooth and silky finish a classic example of the style.

Hurricane Kitty

With big, bold flavors and a delicate floral aroma, this coppery, India Pale Ale is not the undisputed family favorite.

Old Capital

Simply put, it’s a golden, crisp and refreshing beer. A great choice for every occasion.

Joe Mama’s Milk
 

Sierra Nevada Brewing Company

 

 The Sierra Nevada Brewing Company was established in 1980 by homebrewers Ken Grossman and Paul Camusi.Located in Chico, California, Sierra Nevada Brewing is one of the top craft breweries currently operating in the United States. Sierra Nevada's Pale Ale is the second best-selling craft beer in the United States, behind the Boston Beer Company's Samuel Adams Boston Lager. It is currently the sixth-largest brewing company in the United States. The brewery produced 786,000 barrels of beer in 2010.The brewery was named "Green Business of the Year" by the United States Environmental Protection Agency in 2010 for its practices in sustainability.In 2010, Sierra Nevada Brewing partnered with the Abbey of New Clairvaux, with the monastery beginning production of Trappist-style beers in 2011. The Abbey has not yet been sanctioned by the International Trappist Association, and therefore the monastery will not be brewing official Trappist beer.The brewery currently employs about 450 people.The brewery is powered by solar energy, having 10,000 solar arrays covering its rooftops and parking lot.In all, the brewery uses 2.6 megawatts of solar electricity on premesis. It also has built a charging station for electric vehicles on its premesis.The company processes used cooking oil from its restaurant for biodiesel use in its delivery trucks. In 2009, it reached an agreement with a local ethanol company to produce high-grade ethanol fuel from its discarded yeast. Spent grain is sold to local cattle ranchers for livestock feed; spent water is sent to the brewery's own water treatment plant, where it is reused, mainly as drip irrigation for its fields.Over 99.5% of the brewery plant's solid waste is diverted from landfill.

Sierra Nevada is the largest buyer of organic hops in the United States. It also farms its own organic hops and barley for use in its annual Chico Estate Harvest Ale release.

Beers

Sierra Nevada Classics

The brewery's year-round offerings include its Pale Ale, Porter, Stout, Torpedo 'Extra' IPA, and Kellerweis Hefeweizen.

Sierra's flagship Pale Ale has been described as "a balance between aggressive hops and hearty malt flavor", with its Cascade hops offering a grapefruit aroma and fruity palate. Like several other Sierra Nevada offerings, it is bottle-conditioned.It is the best-selling American pale ale in the United States.

Sierra Nevada's Porter, along with its heavier Stout version, have been described by writer Michael Jackson as "gently coffeish" and "beautifully roasty" examples of their respective styles.The two offerings have been brewed since the company's first year of operation.

Torpedo is an American India Pale Ale and Kellerweiss is a traditional Bavarian hefeweizen. Both were introduced as nationwide offerings in 2009.

Seasonals

The brewery's current lineup of seasonals include Glissade Golden Bock, Summerfest pilsner, Tumbler Brown Ale, and Celebration Ale.

Sierra Nevada's Celebration Ale has been brewed as a winter seasonal since 1981. While it has won medals under the IPA category, it has also been described as a hoppy, malty amber ale,as well as a "bigger version" of the company's pale ale.

Tumbler Brown Ale has been described as a full-bodied, malt-heavy brown ale and is sold for the autumn months.

Glissade is a springtime Bock beer, while Summerfest is a pilsner brewed in the Czech tradition.