Part III of today’s beer notes…
Duvel Moortgat: The Wall Street Journal reports, “Sales have doubled in the past five years. It is now Belgium’s second biggest brewer in revenue terms, after global leader Anheuser-Busch InBev SA.”
Stillwater Ales: Expanding distribution through Twelve Percent Imports…
The Bruery: Wow, 3,000 oak barrels? Not sure if they mean 3,000 barrels “racked” or 3,000 stored…but that would be approximately 3-5x the amount of nearby Port Brewing/The Lost Abbey’s current program which is a solid amount in itself. Here’s their report on the collaboration with Dogfish Head.
Dogfish Head / Short’s Brewing: …speaking of collaborations, this one is called Cornholio. Also of note, look for Short’s Beach Wheat in stores.
Cigar City Brewing: Per the blog, “The first release of our Imperial Milk Porter aged in Stranahan’s Whiskey Barrels is to be released next Saturday, July 23rd at the brewery. $20 a 750mL. Sales will start when the tasting room opens at 11am. There will be no bottle limit.”
Half Acre Beer Co.: Captain Fantasy Saison just released on Friday (any still available?)
Flossmoor Station: Another big beer update…
Fulton Beer: The brewhouse has arrived…
Bonus I: Ever ran a mile in less than 7 minutes? This guy did while drinking four beers.
Bonus II: An op-ed in Timeout Chicago requesting that bars dumb down the craft beer shtick is getting some mixed reactions but a surprising amount of support. But here I am, linking to it, right? The author ignores that for every “beer bar,” there are probably over a dozen drinking holes that offer only one or two craft beers where he would be more at home. The good news is that Whole Foods read the article and is trading out their elitist cheese selection for Kraft singles as we speak…
Bonus III: The most classic “Under 21” link on a brewery website ever
Real beer miles are done with cans or bottles…not in mugs. That’s too easy. When he can do a sub-7 while chugging from a can give me a call and we’ll race.
Hey Adam–
Just to clarify, we have space for 3,000 oak barrels (or around 5,000 BBL). We’re currently at 600 barrels filled, and we’ll get to around 2,000 barrels filled by the end of 2012. Our average aging time in the barrel is 16 months. When we reach our maximum capacity of 3000 barrels we’ll be able to rack about 75% of that on an annual basis.
What does all of this mean? Next year we’ll start distributing our barrel aged beers, and availability will increase over the next 3 years. We’re all looking forward to getting these beers into the hands of more beer lovers!
Cheers,
Patrick Rue
The Bruery
And we will be looking forward to drinking them..esp. on the East Coast in Washington DC/Maryland!
Thank you Patrick and The Bruery!
Pingback: The Bruery grows barrel program 150% in one year | BeerPulse