All About Beer Magazine » Sierra Nevada Brewing Co.

Sierra Nevada ‘Torpedo Room’ Slated for November Opening in Berkeley, CA

Staff — Tue, 01 Oct 2013 16:19:29 +0000

(Press Release)

CHICO, CA—Sierra Nevada Brewing Co. is targeting early November to open its Berkeley, Calif., space, coined the Torpedo Room. The intimate venue—whose name is inspired by the brewery’s innovative dry-hopping device, the Hop Torpedo—fits into a mixed-use building on Fourth Street between University Avenue and Addison Street. The Torpedo Room can host approximately 45 craft beer drinkers for educational tastings of unique and limited Sierra Nevada beers, as well as the occasional craft-centric event dedicated to beer science.

“Our brewers develop creative, flavorful beers at an impressive pace,” said Ken Grossman, Sierra Nevada’s founder. “They’re usually small batches, and it’s those beers folks will find in the Torpedo Room. We think it’s exciting—using rare offerings to showcase who we are and to talk about the science behind our beers. We really hope visitors take part in the dialogue.”

The Torpedo Room will feature 16 taps, and draught beer will be served in taster flights. Guests will also have the option of filling growlers to go, as well as purchasing six-packs, cases and individual specialty bottles. Light snacks will accompany beer flights, but there is not a full menu.

“West Berkeley fosters a great, progressive culture,” Grossman said, “and that includes a lot of ambitious food and drink. We’re eager to be part of the Bay Area craft scene while still staying close to our home base in Chico.”

Ongoing construction on the Torpedo Room capitalizes on Berkeley and greater Northern California talent. West Berkeley neighbor Trachtenberg Architects, Inc.; Ferrous Studios, Inc., in nearby Richmond, Calif.; and Chico-based craftspeople Westgate Hardwoods are among those helping Sierra Nevada create a rich atmosphere.

Keep an eye on the Sierra Nevada blog in coming weeks for more Torpedo Room visual milestones.

About Sierra Nevada Brewing Co.
Founded in 1980, Sierra Nevada Brewing Co. is one of America’s premier craft breweries, highly regarded for using only whole-cone hops and the finest quality ingredients. The pioneering spirit that launched Sierra Nevada spans more than three decades, with innovation emerging from both the brewhouse and sustainability initiatives. Sierra Nevada has set the standard for artisan brewers worldwide as a winner of numerous awards for its extensive line of beers including Pale Ale, Torpedo^®, Porter, Stout, Kellerweis^®and a host of seasonal, specialty and limited release beers. Learn more at www.sierranevada.com.

Sierra Nevada to Host Hop Harvest Festival

Staff — Wed, 07 Aug 2013 15:15:35 +0000

(Press Release)

CHICO, CA—Sierra Nevada Brewing Co., known for its allegiance to whole-cone hops and love of hop-forward beers, is highlighting the revered ingredient at its inaugural Single, Fresh, Wet & Wild™ Harvest Festival. On Saturday, October 19, more than 50 craft breweries from across the country will fill Sierra Nevada’s hop field in Chico, Calif., to pour a selection of their beers that will include at least one of the following:

Single hop beer: Showcases the nuances of only one hop variety
Fresh hop beer: Uses dried hops that are picked, shipped and added to the brew kettle within weeks of hop harvest
Wet hop beer: Uses un-dried hops that are picked, shipped and added to the brew kettle within days of hop harvest
Wild hop beer: Ventures into the unknown with hops found untamed in nature

The festival follows on the heels of the annual fall US hop harvest, a much anticipated and celebrated time for craft brewers. Single, Fresh, Wet & Wild is a joyful salute to harvest and the brewer ingenuity it inspires. The festival also precedes the February 2014 rollout of a series of Sierra Nevada large-format bottles that will feature these very beer styles including its established Southern Hemisphere Harvest^® (fresh hop) and Northern Hemisphere Harvest^® (wet hop).

Festival tickets, on sale today at 10 a.m. PDT, include a 6-ounce commemorative taster glass and unlimited samples; a one-time stroll through tasty pub fare prepared by the Sierra Nevada Taproom and Restaurant, including produce grown in the two-acre, onsite garden; and the awesome tunes of Seattle-based band The Cave Singers. All ticket proceeds benefit the California Craft Brewers Association, which champions the success of the more than 330 craft breweries in the state.

“Craft brewers get an extra dose of inspiration when the hop harvest rolls around,” said Ken Grossman, Sierra Nevada’s founder, “and we love the idea of seeing all of that hop creativity on display in one place. More and more, craft brewers are shaping the hop market, and this festival and its brewers will highlight why.”

Grossman has worked closely with hop breeders and growers since the late 70s; even before his first batch of Sierra Nevada beer, he was on the hunt for only the purest and finest quality ingredients. This past fall, Sierra Nevada was the first craft brewery to host the annual American Hop Convention. Now in its 58th year, the convention allows brewers to talk hops with those on the front lines. Their health ensures that of the craft beer industry, whose success merits a celebration like Single, Fresh, Wet & Wild Harvest Festival.

Sierra Nevada is currently finalizing its featured breweries and aims to share the list mid-August atwww.sierranevada.com/SFWW where festivalgoers can find all of the event details.

Single, Fresh, Wet & Wild Harvest Festival overview:

WHEN: Saturday, October 19, from 1–6 p.m.
WHERE: Sierra Nevada Brewing Co., 1075 E. 20th St., Chico, CA 95928
TICKETS: $75 general admission. $30 designated driver. On sale Wednesday, August 7, at 10 a.m. online at www.sierranevada.com/SFWW. Must be 21 years or older to attend.

Sierra Nevada Suspends Estate Ale for 2013; Releasing Black IPA

Staff — Mon, 05 Aug 2013 16:15:21 +0000

DevESTATEtion, a black IPA from Sierra Nevada Brewing Co., will feature organic malts and estate-grown wet hops.

Due to a lackluster harvest of its estate barley, Sierra Nevada Brewing Co. won’t release its Estate Ale this fall. Instead, the brewery is using its thriving estate hops to brew a black IPA called DevESTATEtion.

According to a post on the brewery’s blog, the main culprits of the poor barley harvest included strong winds and increased rainfall.

These stressors changed the normal course of barley maturation. What we did harvest had a higher than normal protein content—nearly double our target—which sacrifices sugar content and brewing efficiency. Malting the barley and putting it in our kettles would have invited challenges not worth battling.

DevESTATEtion, which will feature estate hops and organic malts sourced from the Northwest, is scheduled for release in September.

Sierra Nevada Introduces Flipside Red IPA

Staff — Tue, 30 Jul 2013 15:47:28 +0000

(Press Release)

CHICO, CA—Sierra Nevada Brewing Co. has long embraced the unrelenting heat of Northern California summers. Its new seasonal, Flipside Red IPA, is an adoring sendoff to those months of river days and porch-sitting nights. Available beginning in September in 12-ounce bottles and on draught, Flipside Red IPA ushers out the mild-mannered beers of summer with a deep ruby-red hue and hop vigor.

“As fall approaches, some folks gravitate toward expressive malts and others want hops to do the work. This year we have both groups covered: we’ve again produced Tumbler Autumn Brown Ale and we’re introducing Flipside,” said Ken Grossman, founder of Sierra Nevada. “When the Chico sun eases up and we drop below triple digits, I’ll take a Flipside onto the brewery patio.”

Flipside Red IPA prominently features tropical fruit and citrus hop flavors from the use of whole-cone Citra, Simcoe, and Centennial hops. These hops are used both as finishing additions and in the Hop Torpedo, a proprietary Sierra Nevada device that captures more hop aroma and flavor, but not bitterness, during the fermentation process. The interplay of pale, caramel, and chocolate malts firmly roots Flipside Red IPA and supplies its rich color. With just the right gusto—6.2 percent ABV and 60 IBU—this seasonal beer is perfect for the final flash of summer.

Following Flipside Red IPA in Sierra Nevada’s seasonal offerings is the 32nd annual release of CelebrationAle, one of earliest examples of an American-style IPA.

Sierra Nevada Highlights the Best of Beer Camp in Variety 12-pack

Staff — Thu, 18 Jul 2013 15:58:52 +0000

(Press Release)

CHICO, CA—Sierra Nevada Brewing Co. is highlighting the best of its 2012 Beer Camp sessions with a new variety 12-pack featuring three hop-forward brews. Beer Camp is two days of hands-on beer education, recipe formulation and brewing in Sierra Nevada’s 10-barrel pilot brewery at its Chico, Calif., location. From skilled homebrewers to everyday fans, the campers work in conjunction with Sierra Nevada brew masters to create top-notch beers that are hits in the Sierra Nevada taproom but rarely travel elsewhere. The Beer Camp variety pack is a tasty snapshot of the spirited fermentation powwows.

“Beer Campers bring a lot of enthusiasm and ambition to the brewery, and we love sharing some of the great beers beyond our pub,” said Ken Grossman, Sierra Nevada’s founder. “As a brewery, we like to draw big character from whole-cone hops, and the three Beer Camp beers this year made impressive use of arguably our favorite ingredient.”

The Beer Camp variety pack lands on shelves beginning in August 2013:

#93 IPA—This IPA sacrifices nothing for its drinkability, flexing big time flavor and complexity. The light color disguises the depth of the malt backbone, a pillar that balances the potent whole-cones of the piney-citrus Cascade and tropical fruit-like Citra hops.
#94 Belgian-style Black IPA—This beguiling black IPA takes a tropical detour with a dose of new world hops, featuring lemony Sorachi Ace and fruity Nelson Sauvin varieties. A Belgian yeast works with the exotic hop profile, emphasizing its complex and fruity flavors.
#95 Imperial Red Ale—Our aggressive Imperial Red Ale is a massive mix of smooth malts and West Coast hops that have no patience for the lupulin leery. This crimson beer starts with caramel-like malt flavor that can’t suppress the assertive, citrusy hop finale.

Each year Sierra Nevada invites fans to submit videos for a chance to come to Beer Camp. The contest begins August 1 and runs through Labor Day, and the brewery encourages folks to bookmarkwww.sierrabeercamp.com and keep an eye on Facebook, Twitter and Instagram for Beer Camp news.

Sierra Nevada Planning Cross-Country Festival Path on the Way to NC

Staff — Mon, 15 Jul 2013 16:13:57 +0000

(Press Release)

CHICO, CA—Sierra Nevada Brewing Co. is celebrating the opening of its new Mills River, North Carolina, brewery by bringing revered craft brewers to North Carolina via a cross-country festival path in 2014. A dozen craft breweries across the U.S., both up-and-comers and noted names, will join Sierra Nevada in the creation of a variety 12-pack—one partner brewery per beer—to be released in summer 2014. A multi-weekend, west-to-east tour of regional festivals will culminate with the Mills River doors opening.

“We want to highlight the success of craft beer, not just our own next step,” said Ken Grossman, Sierra Nevada’s founder. “Craft brewers are a close bunch, and we’ve all helped each other get to this point. This is a fun way to showcase even just a fraction of the talent that’s out there, and somehow 12 beers doesn’t feel like enough. If this weren’t already a logistical mammoth, we’d brew with even more of our great peers.”

The specific travel path for festivals is a work in progress, but in spring 2014, these breweries will visit Chico to develop recipes and begin brewing:

Allagash Brewing Company, Portland, ME
Ballast Point Brewing Company, San Diego, CA
Bell’s Brewery, Inc., Kalamazoo, MI
Cigar City Brewing, LLC, Tampa, FL
Firestone Walker Brewing Co., Paso Robles, CA
New Glarus Brewing Company, New Glarus, WI
Ninkasi Brewing Company, Eugene, OR
Oskar Blues Brewing Company, Longmont, CO
Russian River Brewing Company, Santa Rosa, CA
Three Floyds Brewing, LLC, Munster, IN
Victory Brewing Company, Downingtown, PA
Local brewing community in Asheville, NC

The collaboration will also champion advances in the industry and the greater craft beer communities surrounding the partner breweries.

“We’ve long supported ingredients research, and we hope these beers see success that allows us to further help malt and hops evolve,” said Grossman. “We also aim to highlight the state brewers guilds our partners belong to. It’s a small but important nudge to keep our industry’s momentum strong.”

The idea of collaborative brews is nothing new to Sierra Nevada. Its Beer Camp^® program started in 2008 when a group of distributors wanted to visit Chico and learn how to brew beer. It evolved into a national consumer contest where winners from all over the country head to Chico for a two-day, hands-on brewing session. Sierra Nevada recently reached Beer Camp number 100.

“There are no reins in Beer Camp,” said Grossman. “We typically bring a dozen folks in who don’t know a ton about beer and let them have at it. This time we‘ll be brewing 12 beers with as many pros. It has the potential to be epic.”

Drafting A Revolution

Tom Acitelli — Mon, 01 Jul 2013 16:48:09 +0000

Fritz Maytag bought a controlling share in Anchor Brewing in 1965, around the time when more than 80 percent of the beer sold in the United States was made by just six breweries. Photo courtesy of Anchor Brewing.

One day in August, 1965, a 27-year-old former graduate student in Japanese studies at Stanford walked into his favorite bar, the Old Spaghetti Factory in San Francisco’s trendy North Beach neighborhood. He ordered his usual: an Anchor Steam. The bar’s owner, a World War II veteran and local eccentric named Fred Kuh, ambled over. “You ever been to the brewery?” Kuh asked the young man (they knew each other).

“No.”

“You ought to see it,” Kuh said. “It’s closing in a day or two, and you ought to see it.”

The next day, the young man walked the mile and a half from his apartment to the Anchor Brewery at Eighth and Brannan streets, and bought a 51 percent stake for what he would later describe as “less than the price of a used car.”

The young man’s name was Fritz Maytag.

The purchase came at a restless time for Maytag, who already looked every inch the Midwestern patriarch he would come to resemble in later years: trim, compact, with large-frame glasses and close-cropped hair, a tie knotted snugly during the working day. The Kennedy assassination less than two years earlier had jarred him, and made him reconsider his Stanford studies, which he came to regard as “very minor.” He dropped out in the midst of what we would come to call a quarter-life crisis.

What was he going to do with his life? He had grown up on the family farm in Iowa, about 35 miles east of Des Moines. There, he was aware not only of the appliance empire started by his great-grandfather, a German immigrant, but of his father’s blue-cheese concern. Frederick Louis Maytag II, using a herd of Holsteins and the expertise of Iowa State’s dairy department, made blue cheese modeled after the Roquefort style in France. Like the French, he aged the cheese in caves: two 110-foot-deep ones dug into the family farm in 1941.

“I saw the pride with which my father reacted when people would ask him, ‘Have you anything to do with that blue cheese?’” Maytag recalled decades later.

Perhaps that’s why Maytag bought Anchor after barely an hour of checking it out (he would buy full control in 1969). The brewery was the last of its kind in America: one that made small batches of beer from traditional ingredients and distributed locally.

Ovila Abbey Saison with Mandarin Oranges and Peppercorns

Staff — Tue, 28 May 2013 23:58:21 +0000

Ovila Abbey Ales are a series of Belgian-inspired beers brewed by Sierra Nevada Brewing Co. in collaboration with the monks at the Abbey of New Clairvaux

Chico, CA

Style: Saison

ABV: 7.5

Staff Review: Pours a beautiful golden color with a thin white head. Citrus aromas welcome the nose. Tastes refreshingly crisp, thanks to locally grown Mandarin oranges, a portion of which were handpicked by the monks living on the grounds of the Abbey of New Clairvaux. Finishes with a nice kick of pepper. Enjoyed on a late Spring evening with chicken curry, but we can’t wait to sip this on a hot Summer night.

Q&A: Author Tom Acitelli on The Audacity of Hops

Jon Page — Tue, 28 May 2013 23:12:17 +0000

Author Tom Acitelli (Photo by Peter Lettre)

In his new book, The Audacity of Hops: The History of America’s Craft Beer Revolution, author Tom Acitelli takes readers back to the early days of craft beer and beautifully explains the humble beginnings of pioneers like Anchor Brewing Co. and Sierra Nevada Brewing Co. The result, as our reviewer put it, is “a first-rate piece of front-line history.”

An adaptation of the book appears in the July issue of All About Beer, which is now available on newsstands.

Acitelli answered questions by email about his motivation for writing and tracking down the historical figures of American craft beer.

All About Beer: When did you know you wanted to tell this story, and why did you feel it was important to tell?

Tom Acitelli: First, I had been a business reporter in North Carolina and then New York for several years, and had wrote at varying lengths about different industries and events, but nothing at book-length. I was hunting around for a project that would allow me to tell an interesting business story—if there was a larger social or political context in that story, all the better.

Second, my wife and I traveled for a vacation to Belgium in 2010, when I was already noodling with the idea of writing the history of American craft beer. We flew into Brussels; rented a car; and visited all six of the Trappist breweries in Belgium, even staying a couple of nights at Achel on the Dutch border (it was the only one of the monasteries that allowed women in its guest quarters). This led me to read up quite a bit on Belgian beer, including works by Tim Webb, Stan Hieronymus and Michael Jackson.

Finally, like everybody, I lived through the Great Recession. I was luckier than many, but the terrible economic news day in and day out got me to thinking: If I was going to tell a business story with a lot of history, I wanted it to be a triumphant one, one that would be affirming toward an American industry, particularly an American manufacturing industry, which craft beer basically is when you get down to it.

Shortly after I got back from Belgium, I realized I had it all in the American craft beer movement: an interesting business story (with a larger social context); a lot of American history; and a triumphant narrative full of tension and personality.

[The craft beer movement] is one of the great American business and social stories of the last 50 years.

AAB: Nothing better than a trip to Belgium to spark some beer inspiration. As for these personalities, I imagine it must have been great fun chatting with these pioneers about those early days of craft beer. Was that the case? And was it a struggle to track down some of those folks?

TA: It was indeed the case. As Paul Philippon, the founder of Duck Rabbit Brewery in eastern North Carolina, so aptly put it at a Great American Beer Festival luncheon I was at, the American craft beer movement is “asshole-free.” Everyone I reached, beginning with Steve Hindy at the Brooklyn Brewery way back when, was to a large degree happy to talk and, in some cases, to snail-mail me reams of information from their days in the movement, including correspondence, news clippings and photographs. I got bulging envelopes and packages from Matthew Reich, Tom de Bakker, Jack McAuliffe, Bill Owens, Daniel Bradford (All About Beer’s publisher) and others, and am very grateful for that. Tony Magee and Ken Grossman even shared early copies of their memoirs.

Now, reaching people! I was lucky in that regard, too. Writers who had tread this path before were very generous with their time and contacts as well as expertise. Just a couple of examples: Maureen Ogle, the author of Ambitious Brew, put me in touch with Jack McAuliffe and ran questions by Fritz Maytag for me; and Stan Hieronymus, author of For the Love of Hops, schooled me in hops.

I should give a shout-out, too, to every Internet pioneer, heralded and unknown. Digital record-keeping and archiving proved a tremendous help to this book. For instance, being able to quickly search the incorporation records of all 50 states from the ease of a home computer was a godsend. I don’t know how people wrote books before the digital age.

AAB: Even with the help of digital record-keeping, do you think it will be difficult to document the next 20-30 years of growth? Especially considering that there are now more than 2,300 craft breweries and the market doesn’t show signs of slowing down.

TA: On the one hand, no, it won’t be difficult, simply because of that digitization and, more importantly perhaps, the recognition that the craft beer movement is, indeed, a culinary phenomenon here to stay and not merely a passing fad (as it seemed at times in the 1980s and 1990s). People inside and outside the movement, in other words, are more likely to take specific note of what’s happening and when; that was not always the case.

On the other hand, yes, it will be difficult. The digitization, especially the Internet and the Web (two distinct things that have had distinct impacts on the craft beer movement, people forget), has afforded everybody an opinion. I don’t mean that in a snobby, elitist way; I think the more impassioned the opinion, the better—so long as there are facts to bolster it. The Web, especially, affords everyone a platform for whatever they want to say about themselves, their favorite things, their least favorite things, etc. Oftentimes, and usually unintentionally, these strongly held opinions are presented as fact—and are sometimes later taken as such. Plus, they then live forever online. It can, in short, become difficult to separate kernels of fact from bushels of opinion.

I think there are three ways to combat this. One, people could settle down a bit, and realize that their strongly held beliefs about craft beer are just that: strongly held beliefs worth debating. Two, brewers should be stone-cold direct when documenting their own histories (many are already); the “About Us” verticals on their websites, for instance, should have timelines or specific dates, really own their respective histories. And, third, there is such a robust media now covering craft beer in the U.S. that a little deference is in order to scrupulous reporting; there are places (like All About Beer) to find accurate information—seek them out.

Opinion, including criticism, has its place, yes; but that place should be second to facts—or at least that’s my opinion.

AAB: Cheers to that. Speaking of facts, what was the most surprising thing you uncovered during the process of writing the book?

TA: I was actually quite surprised by both the tenor and the growth of the industry in the 1990s.

By growth, I mean just that: The craft beer movement, in terms of numbers of brewing companies, grew by double-digit percentages annually in the 1990s; it was truly torrid growth, the likes of which few manufacturing industries ever see. I knew, obviously, that the movement had grown; but, if you look at the fitful growth of the 1970s and 1980s, you would never have expected what happened in the 1990s, especially given the recession of 1991-92.

By tenor, I mean the often hyper-competitive, sometimes downright nasty nature of the industry in the 1990s. Today, we see craft beer as this folksy phenomenon, of a rising tide lifting all boats and everyone in it together to raise consumer awareness. Not so in the 1990s: Craft brewers were often at each other’s throats over things like contract brewing, awards, beer quality and distribution. People would get maligned in the press, even booed at industry conclaves like the Craft Brewers Conference.

Eventually, however, it became clear to most craft brewers (or so my research leads me to believe) that the bigger multinational brewers were the true existential threat, not individual craft brewers, however large. Anheuser-Busch’s “100 percent share of mind” campaign, which pressured distributors to carry only A-B products, and the Dateline expose on contract brewing, in October 1996, basically ensured a solidarity among craft brewers that, for the most part, holds to this day.

AAB: I think most recent converts to craft beer would be surprised by those stories. Switching gears now, what’s your favorite style of beer? And did writing this book make you look any different at your favorite beers?

TA: I used to fancy myself a hophead, but now I much rather prefer the milder pale, red, session and brown ales out there. To be sure, I do like the occasional “extreme beer,” just not as much any longer. (I add quotation marks as I am very well aware—as I chronicle in the book—that some people fervently believe no such style category exists.)

This switch in preference came as a result, too, of a greater realization of the wonderful geographic diversity of American beer. … My favorite beers now come from the breweries nearest my home base of Greater Boston, including from those in and around Portland, Maine, and New York City.

It kind of irks me when people return from Belgium or Germany (or even tiny Luxembourg!) and rave about the geographic diversity of brewing in these countries. As if that’s not just as pronounced—or more so—in the United States! I would venture to say that there is more diversity of beer style in Massachusetts alone, for instance, than there is in all of Germany.

AAB: Sounds like you might have just come up with another book project. Or do you already have something else in mind?

TA: I am actually shopping a novel about four guys affected by the Great Recession who move to Upstate New York and open… you guessed it… a beer bar. And, nonfiction-wise, I just finished the first couple of chapters of a history of wine and beer criticism—and how that helped American beer and wine ascend to tops in the world stylistically. I can’t wait to interview Robert Parker. He’s sort of the Michael Jackson of wine critics.

Boulevard, Sierra Nevada Recreating Terra Incognita for Wider Distribution

Staff — Wed, 08 May 2013 18:28:22 +0000

KANSAS CITY—Boulevard Brewing Co. and Sierra Nevada Brewing Co. today announced that Terra Incognita, their first commercial collaboration, will appear on retail shelves in June. The beer was originally brewed in very limited quantities for patrons of SAVOR, a Brewers Association event held last June in Washington D.C. Terra Incognita was so well received that the two companies decided to bring it back.
“We tried to create a beer that would highlight the strengths of each brewery – for us, our use of wild yeast and barrel aging, and for Sierra Nevada, their hop-centric talent and homegrown ingredients,” said Boulevard Brewmaster Steven Pauwels. “It turned out so well we felt it was only right to make more and share it.”
“The synergy between the two breweries was just too great to stop at SAVOR, “ said Sierra Nevada Head Brewer Steve Dresler. “This is a tough beer to dial in, but we have a lot of fun with the challenge and can’t wait to hear people’s take on round two.”
Terra Incognita, or “land unknown,” celebrates the unique terroir of Boulevard and Sierra Nevada, located at opposite ends of the California Trail (an overland wagon trail in the early 1800s of about 2,000 miles across the western half of the US from Missouri river towns to what is now the state of California). The dark brown ale has an ambitious grain bill, is assertively hopped, and is aged – one portion in old wooden wine foudres and another in used whiskey barrels – for nearly three months. The roasty bitterness blends with subtle notes of herb and spice to create a dry, balanced beer. Barrel aging adds aromatic accents, while bottle conditioning with Brettanomyces yields a uniquely funky, earthy finish.
This year the limited release beer was brewed and packaged at Boulevard. Approximately 5,200 cases of Terra Incognita will be released throughout the company’s 25-state distribution territory. The two breweries are already planning the 2014 version, which will be produced at Sierra Nevada and made available through its distribution network.