(Press Release)

SAN DIEGO—This past weekend, Karl Strauss Brewing Company won another Gold Medal at the world’s largest commercial beer competition, the 32^nd Annual Great American Beer Festival® (GABF®) in Denver, Colorado.  Red Trolley Ale took top honors in the Irish-Style Red Ale category, beating out 47 other entries to take the Gold.  “This was our first holiday ale back in 1989 and our best selling beer today, so it’s cool to see it medaling yet again at the most prestigious brewing competition,” says Paul Segura, Brewmaster, Karl Strauss Brewing Company.

Red Trolley Ale continues to dominate at competitions, winning 18 medals in the past five years, making it arguably one of the most award winning craft beers in the world. This marks the second Gold Medal for Red Trolley at the GABF®, with its first win occurring in 2010.  Red Trolley is a true heavyweight in the Irish-Style Red Ale category, also taking home back-to-back Gold medals at the World Beer Cup® in 2010 and 2012. “We brew each batch of Red Trolley with over two tons of caramel malts, making it a very laborious beer to make. The guys were stoked to see their hard work pay off,” says Segura.

In addition to winning big at the GABF®, Karl Strauss had its Brewmaster, Head Brewer, and Certified Ciceroneparticipate as judges in the competition. “There were more than 200 judges from all over the world, judging 138 different beer styles this year,” says Segura.  “We all take our responsibility as judges very seriously, so to take home a win is a big accomplishment.”  This year’s GABF® was the largest yet, with 4,809 entries and 130 volunteers.

For more information about award-winning Red Trolley ale, visit www.karlstrauss.com and for a complete list of 2013 GABF® winners visit http://www.greatamericanbeerfestival.com/the-competition/winners/.   Share it. Cheers.

About Karl Strauss Brewing Company

Karl Strauss Brewing Company has pioneered the San Diego beer scene since 1989 with innovative beer releases and award-winning favorites like Red Trolley Ale and Tower 10 IPA.  The company took home 23 medals in 2012 and is currently ranked #39 on the list of the country’s top craft breweries with sole distribution in California.  2013 is on pace to be another exciting year of double-digit sales growth, with the brewery now open to the public and a new brewery restaurant slated for this fall.  For more information visit www.karlstrauss.com or call the brewery at (858) 273-2739.  Share it. Cheers.

SAN DIEGO—Karl Strauss Oktoberfest is a labor of love created with almost two tons of Vienna, Munich, and Carahell malts hand-milled into each batch to make this award winning seasonal entry.  Unlike most beers that begin with base malt and add specialty malts for flavor, this version is made from 100% specialty malts.  To balance out the richness from the malts, the brewers stayed true to tradition using imported European Hallertau Perle hops for a spicy finish.  The characteristic toasty, nutty flavor has created a cult following in California, where fans eagerly await its annual return.

This year, Karl Strauss is brewing more than 25 batches to keep up with demand.  “People love this beer and to date we’ve already sold more Oktoberfest in Northern California than we anticipated selling this entire season.  We plan on brewing 20% more than we did last year,” says Paul Segura, Brewmaster, Karl Strauss Brewing Company. Weighing in at 5% ABV, this exceptional session lager is a great complement to traditional Oktoberfest fare, including grilled meats, burgers, and of course, sausages.

Karl Strauss Oktoberfest is available in six-packs and on draft across California while supplies last.  Since Oktoberfest is brewed in tribute to the world’s biggest beer party, the company is hosting “Karlfest” at its tasting room, complete with a local food truck and Oktoberfest steins. For more information about Karl Strauss Oktoberfest and Karlfest, visit www.karlstrauss.com/brewery. Share it. Prost.

Specs:

5.0 % ABV

15 SRM

20 IBU

Label Copy:

We brew Oktoberfest in tribute to the world’s biggest beer party. Vienna and Munich malts produce the deep golden color, nutty undertones, and toasted malt flavors characteristic of this renowned Bavarian beer style. Perle hops imported directly from the Hallertau region of Germany give the beer a smooth balanced finish. This celebratory lager puts the ‘fest’ in the month of October.

Karlfest at the Tasting Room:

• October 5, 2013
• Half Liter commemorative steins – $10 keep the glass, fill with any beer.
• The Dog Shack food truck, featuring “The Rottweiler” – Bratwurst slow-cooked in local craft beer topped with house-made sauerkraut.
• Tasting Room: 5985 Santa Fe Street, San Diego, CA 92109

About Karl Strauss Brewing Company
Karl Strauss Brewing Company has pioneered the San Diego beer scene since 1989 with innovative beer releases and award-winning favorites like Red Trolley Ale and Tower 10 IPA.  The company took home 23 medals in 2012 and is currently ranked #39 on the list of the country’s top craft breweries with sole distribution in California.  2013 is on pace to be another exciting year of double-digit sales growth, with the brewery now open to the public and a new brewery restaurant slated for this fall.  For more information visit www.karlstrauss.com or call the brewery at (858) 273-2739.  Share it. Cheers.

Smuttynose Brewing Co. is delighted to announce their new California distribution partnerships with Craft Beer Guild Distributing of California (San Diego) and El Dorado Distributing (Signal Hill, CA in the Los Angeles area) who will bring New Hampshire’s leading craft brewer’s beers to the West Coast starting in September, 2013. Both distributorships are part of the L. Knife & Sons family of wholesalers. The deal with these new L. Knife divisions makes California the 24rd state where Smuttynose beers are available.

Smuttynose has successful, existing relationships with L. Knife family in Massachusetts, Virginia, New York, New Jersey, Kentucky and Wisconsin, so the California deal includes a certain amount of familiarity, but the newness of the situation creates an excellent opportunity for both brands brands to grow together. “We’ve shown strong growth in other L. Knife markets and they certainly know our beers,” said Smuttynose Founder and President Peter Egelston, “I have faith that we will see similar results in the California market, even though it’s a different landscape because we’re both starting fresh.”

The first Smuttynose shipment consists of bottled Big Beer Series releases; Homunculus and Rhye IPA, as well as three kegs of Cluster’s Last Stand that are heading to Stone Brewing Co. Smuttynose’s collaboration partner on the beer. Kegs of Finestkind IPA will also be heading to the Golden State.

Founded in 1994, Smuttynose is New Hampshire’s leading craft brewery. In 2012, its 50 employees worked to brew, package and sell nearly 41,000 barrels of beer. After nearly 20 years in their original home in Portsmouth, the international award-winning brewery will move into its new, LEED Gold-registered brewery and visitors’ center on the historic Towle Farm in Hampton, NH in 2014.

SAN DIEGO—Stone Brewing Co. is giving San Diego International Airport passengers a reason to actually enjoy going through security. The San Diego craft brewing company is pleased to announce that its bar and restaurant in the newly revamped Terminal 2 is open and greeting passengers from all around the world with artfully created craft beers. Enjoying a locally brewed beer before departing the world-famous San Diego craft brewing region adds new depth and meaning to the old adage, “Parting is such sweet sorrow” or gives rise to the new, apropos phrase, “Parting is bitter awesomeness.”

“I applaud the San Diego International Airport for supporting local businesses, and appreciate the opportunity for Stone to be included in the new terminal,” said Stone Brewing Co. CEO and Co-founder Greg Koch. “We look forward to providing travelers the opportunity to experience what the San Diego craft beer scene has to offer.”

The 2,500-square-foot bistro and bar seats 120 guests, and serves breakfast, lunch and dinner every day from 6am to 10pm. Ten Stone beers, including year-round and special releases, as well as two guest taps, are served from the 12-tap bar. For those wishing to enjoy a bottle on location or take it with them to their final destination, six bottled San Diego craft beer options are available for purchase. Stone’s signature motif has been recreated to include a granite bar top, repurposed vintage wood and a rust-patinaed rebar railing on the venue’s perimeter.

Similar to the company’s two farm-to-table restaurants, Stone Brewing World Bistro & Gardens – Escondido and the near-to-the-airport Stone Brewing World Bistro & Gardens – Liberty Station, Stone Brewing Co. in Terminal 2 offers a menu built around the company’s well-known ethos of focusing heavily on locally grown, organic produce from farms around Southern California, including the company’s own Escondido-based Stone Farms. Signature menu items (which pair well with a carefully selected craft beer any time of day) include Brioche French Toast, Stone Levitation Ale BBQ Duck Tacos, Bruschetta BLT Sandwich and Stone Farms Garden Salad. A few kid-friendly menu items are also available for order; after all, half-pints deserve the best the airport has to offer as well.

“Our new venue at the airport could not be more ideal; its prime location makes it the perfect spot to enjoy a delicious Stone beer,” said Stone Director of Hospitality Steve Robbins. “We are ecstatic about the opening and look forward to serving many hungry and thirsty travelers.”

SAN DIEGO—Karl Strauss Brewing Company is proud to announce the return of its cult-classic, Peanut Butter Cup Porter.  The company first brewed Peanut Butter Cup Porter as its San Diego Beer Week release in 2012 and fans went wild for it, with all 80 kegs running out in less than 5 days.  This year, the company decided to offer LA fans a sneak peak with a limited-release 40-barrel batch in time for LA Beer Week. With Karl Strauss experiencing 37% beer sales growth in Los Angeles, the company hopes to tide the region over until this beer can eventually be bottled.

“We’ve never seen a beer move as fast as this one did last year,” says Paul Segura, Brewmaster, Karl Strauss Brewing Company. “We know people were driving down from LA to get some of it, so we thought it would be cool to brew a limited amount just for or neighbors to the north.”  Peanut Butter Cup Porter is brewed with a blend of chocolate malt, caramel malts, and all-natural peanut powder.  Cocoa nibs are added for depth and rich chocolate flavor and warm fermented with an English ale yeast.  The finished beer is complex with layers of roast, chocolate, and smooth peanut butter. “The demand for this beer definitely has us thinking about it as a future release in our Cask-inspired series,” says Segura.

Karl Strauss Brewing Company will be serving its Peanut Butter Cup Porter at select venues across Los Angeles, including the Barrel House in Ventura 101, Village Tavern in Atwater, and Tony’s Darts Away in Burbank.  For more information about Karl Strauss’ events and beer, visit www.karlstrauss.com.  Share it. Cheers.

PB Porter – A peanut butter cup porter? Sounds crazy! Crazy delicious that is. This year’s San Diego Beer Week special release is an English-style Brown Porter brewed with peanut powder and cocoa nibs. The resulting brew is beer’s answer to the peanut butter cup – a medium-bodied porter with smooth layers of peanut butter and chocolate.

Stone Brewing Co. CEO and co-founder Greg Koch.

On November 1, Stone Brewing Co. CEO & Co-founder Greg Koch will participate in Movember’s “Shave the Date” by completely shaving his long, scraggly beard down to bare skin at a live, orchestrated event in San Diego. Or will he? Koch’s personal goal is to raise $25,000 through the “SHAVE GREG” campaign, though an absolute rock-bottom amount of $15,000 is required to make it happen. “No dough, me no Mo Bro,” grunted Koch gruffly in a manner suiting his current, uh, “look.” Donations are now being accepted through Koch’s fundraising page.

Movember is a global men’s health charity encouraging men to grow and women to support the Mo (moustache) for 30 days in November. Through the power of the moustache, awareness and vital funds are raised in support of men’s health issues, specifically prostate and testicular cancer initiatives. Koch has been nominated as a Mo Bro spokesperson for the movement to help spread the gospel (as he’s known to do) about Movember and its campaign.

“Twice in my life, I’ve shaved a goatee leaving a moustache, and both times I removed it the same day because it freaked me out when I looked in the mirror. I can’t imagine having one for a month,” said Koch. “My current beard is stately and reminiscent of our founding fathers. Yet if I raise enough money, I’m trading that stately look for a moustache that’ll probably be reminiscent of a bad 70s album cover. Sometimes I amaze even myself at the lengths I’ll go to, or cut, for charitable causes. Now that’s self-sacrifice on behalf of others! So, I’m calling for your support. Donate not for me, but for the cause. I’m just your humble servant.”

Shave The Date: Movember 1 is a day to shave down and get excited about the hirsute month ahead. This year, to celebrate the coming of Movember, hundreds of San Diegans will gather together at Quality Social in the San Diego Gaslamp District for an event that will bare it all. With Koch’s shave-down taking center stage, San Diegans wishing to participate will have the opportunity to register and have their own faces shaved clean, courtesy of Floyd’s Barber Shop, who will be onsite to professionally shave attendees free of charge. The Shave the Date event is free to attend, and all ages are welcome.

WHEN:
Friday, November 1, 2013
5:30 to 7:30pm

WHERE:
Quality Social
789 6th Ave.
San Diego, CA 92101
www.qualitysocial.com

SAN DIEGO—Named after a super robust New Zealand hop, Green Flash Brewing Co. announces the national debut of Green Bullet, a triple IPA that the brewery will release in September, with availability through December.   It was after exploring New Zealand hops when Chuck first developed the beer to commemorate the brewery’s 9^th anniversary in 2011.   Green Bullet has since developed a cult-like following reminiscent of another Green Flash knockout, Palate Wrecker™.  The buzz and accolades for Green Bullet have prompted Green Flash to introduce this distinctly well-balanced triple IPA nationally in bottle and on draft.

“While looking for new and unique hops for our 9th Anniversary brew, I turned my focus to New Zealand and discovered a hop called Green Bullet,” explains Chuck. “Given Green Bullet’s brightly floral, piney, pungent, and spicy characteristics, it seemed almost tailor-made for Green Flash. Further exploration in the region lead me to discover the fruity Pacific Gem hop.  With a balanced blend of two New Zealand hops, Green Bullet is an extremely well-rounded and quaffable triple IPA.”

“Our fans flipped over Green Bullet, when it was our 9th Anniversary ale,” says Green Flash Co-Founder and CEO, Mike Hinkley.  “We have made a few small draft batches since 2011 to serve in the tasting room and it is always a big hit.  This fall, Green Bullet will be available in bottles for the first time and everyone is eager to get their hands on some, myself included!”

Green Bullet is full bodied with a soft pine and citrus hoppiness upfront, tropical notes of mango and pineapple, and a moderately aggressive dry and bitter finish.  It is a remarkably well-balanced for such a potent brew at 10.1% ABV, 100 IBUs. Green Bullet™ will be available in 4-packs of 12oz bottles, 22-ozers and on draft nationally beginning in September, with availability through the end of 2013.

Philadelphia

When the sold-out National Homebrewers Conference hits the City of Brotherly Love in June, it’ll do so in the city where Benjamin Franklin and William Penn dabbled in a little homebrewing long before the advent of the American Homebrewers Association. So if you’re a homebrewer, you’re in great company, and this annual event is immensely fun and educational regardless of your skill level.

After all, we can’t all be pioneering professionals the way braumeister John Wagner was. He’s commemorated by a historic marker on North American Street at the corner of Poplar for having brewed “America’s first lager” here. It’s situated just down the block from Standard Tap (901 N. 2nd St.; StandardTap.com) in the Northern Liberties neighborhood. Among its two dozen taps, you’ll always find offerings from the Keystone State’s finest, from America’s oldest brewery, Yuengling & Sons, located in Pottsville, to Sly Fox Brewing located in Pottstown, whose Pikeland Pils would likely have done braumeister Wagner proud. You’ll also have the chance to try one of my favorite IPAs, Double Simcoe from Weyerbacher’s in Easton. The brewery’s over an hour’s drive north, so just get a pint here.

Our beer docent is Bryan Kolesar, who’s been blogging at BrewLounge.com since 2005 and also covers the local beer scene for the Communities section of The Washington Times. He starts with Yards Brewing (901 N. Delaware Ave.; YardsBrewing.com), established in 1994. Kolesar points to this brewery’s “cult favorite ESA” (Extra Special Ale, medal winner at last year’s Great American Beer Festival), though the brewers have expanded beyond their original British-style ales. The tasting room is open daily with tours offered weekends from noon to 4 p.m. Having said that, one of the best places to enjoy the ESA is from the gravity tap found at Bridgid’s (726 N. 24th St.; Bridgids.com), a Eurocentric tavern that serves the ale from a cask located a floor above the bar.

If you’re venturing out to Bridgid’s, cross the Schuylkill River and hit Dock Street Brewing (701 S. 50th St.; DockStreetBeer.com) in West Philly. It’s easily reachable by hopping on SEPTA’s trolley route 34. Kolesar conducts an annual beer run during Philly Beer Week (early June) in conjunction with the brewery, in case that inspires you to run there (3.5 miles each way from Center City. Speaking of which, locals absolutely do not refer to this district as “city center”). At Dock Street, don’t miss Illuminator Dopplebock, hailed by the legendary Michael Jackson as an “enlightening example” of the style.

Another brewery to make sure to check out, although it’s nearly five miles from Center City, is Philadelphia Brewing (2439 Amber St.; PhiladelphiaBrewing.com), itself only a dozen years old though housed in a beautifully restored 19^th-century brewhouse offering free tours Saturdays from noon to 3 p.m. Afterward, amble a couple of blocks into the heart of the Kensington neighborhood to the Memphis Taproom (2331 E. Cumberland St.; MemphisTaproom.com), where you’ll find a great beer garden, several locals on draft, including offerings from Victory Brewing and tasty vittles.

Of course, one need not venture far from Center City to visit a local brewery. Walk through Penn Square and then upstairs to Nodding Head Brewery (1516 Sansom St., 2nd floor, NoddingHead.com). It has racked up several awards, including a three-year run of GABF medals for Ich Bin Ein Berliner Weisse. While this summer seasonal is refreshing and delicious on its own, Kolesar says, “Owner Curt Decker has mentioned that no one takes more delivery of woodruff syrup outside of Germany than do they.” Food-menuwise, you’ll find a range from Belgian mussels and frites to Southern chicken and waffles.

If it’s Belgian you’re craving, continue on a few blocks farther for Philly’s highly esteemed Monk’s Café (264 S. 16th St.; MonksCafe.com), whose private-label oud bruin, a Flemish brown ale, is always one of the 20 taps among an impressive list of Belgian beers as well as a few American-brewed ones, typically in various Belgian styles. The bottle list is even more ridiculously drool-inducing.

As for area breweries, Kolesar also encourages hopping the Chestnut Hill East train toward Northwest Philly so as to check out Earth Bread + Brewery (7136 Germantown Ave.; EarthBreadBrewery.com), where husband-wife team of Tom Baker and Peggy Zwerver wield grains into delectable edibles and libations. Nearby is the Philly outpost of Iron Hill Brewery (8400 Germantown Ave.; IronHillBrewery.com/chestnuthill). “With their thirty-plus GABF and WBC awards over the past decade or so,” their beers are on the money.

If you’re attending the NHC (or just doing a beercation to Philadelphia), the host hotel, the Marriott Downtown, is already sold out, but the Hilton Garden Inn-Center City (1100 Arch St.) offers an NHC discount rate.

Finally, a word about eating. Kolesar offered a deluge of great cheesesteak and hoagie spots  (Jim’s, John’s, Chubby’s, Dalessandro’s) and acknowledged that the two primary traps—Pat’s and Geno’s—“are good for people-watching at 3 a.m., but nearby in Old City is Campo’s (214 Market St.; CamposDeli.com), where you can find a great hoagie.” Better still, advises Kolesar, head to the historic Reading Terminal Market (51 N. 12^th St. at Arch Street; ReadingTerminalMarket.org) for a collection of restaurants that proffer history, a variety of smells and visuals, and great sandwiches and beers. His top choice? “DiNic’s (TommyDiNics.com), period.” Be sure to order the roast pork sandwich with broccoli rabe and aged provolone, which he points out won best sandwich in the country (on the Travel Channel). “The Market is a local treasure … for produce, fish, meat, coffee, ice cream and a decent beer bar named Molly Malloy’s.”