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Tag: New Belgium Brewing

Old Dogs and New Tricks Unfiltered by

Forced to chart a new course amid the industry’s double-digit growth, “big craft” breweries have resorted to fleeting trends and gimmicks to stay afloat.

Bisphenol Pale Ale: Should You Be Worried About the BPA in Your Beer Can? Beer and Health by

The industry’s wholehearted embrace of cans comes with a lurking question: should we be worried about chemicals in the container’s epoxy lining?

Can You Taste the Music? Breweries and Bands Collaborate on Beers Inspired by Song Feature by

As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.

Hotels Opening with On-Site Breweries Offer Rooms with a Brew News by

Several new hotels now contain or will soon have on-site breweries, like The Source Hotel in Denver, where guests will be able to get a beer poured right at the reception desk when they check in.

Pint-Makers Work Together on Cold Creations News by

Pairing ice cream and beer is nothing new, but many breweries and ice cream makers are taking the concept a step further by collaborating and drawing inspiration from each other.

Savoring Acidity: The Quest to Explain Sourness in Beer Feature by

As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?

The Imitation Game: How Breweries Create Consistency Feature by

As many of the largest craft breweries open additional locations in new markets, they’re up against a difficult task: making sure their famed flagships taste the same everywhere.

Citradelic Sour Kindred Spirits by

A citrus-heavy IPA inspires a play on an Amaretto Stone Sour cocktail, traditionally made with amaretto almond liqueur, sweet-and-sour mix, and orange juice.

Pedals and Pints: A Six-Pack of Bike-Themed Beers Feature by

Don’t live near a bike trail? Drink vicariously through these beers inspired by cycling.

Breweries Add LEED Certification to Sustainability Efforts News by

Although many breweries prioritize sustainability, less than a dozen have achieved the US Green Building Council’s Leadership in Energy & Environmental Design (LEED) certification.

Katie Wallace, Assistant Director of Sustainability at New Belgium Last Call by

Environmental efficiency is embedded in the culture at New Belgium Brewing, largely thanks to Katie Wallace, assistant director of sustainability.

The Rarest Barrel: pH1’s Influence and Inspiration Tools of the Trade by

The journey of pH1, a French oak wine barrel that ignited American sour beer history, begins at New Belgium in Colorado.

Where to Drink in Fort Collins, Colorado Destinations by

Fort Collins, Colo., is more than just a Front Range college town—it’s also often referred to as the “Napa Valley of Beer.” And this city of just over 150,000 is part of the “Denver Beer Triangle.”

More Breweries Add Gluten-Sensitive Products News by

With products like New Belgium Brewing Company’s Glütiny line and Stone Brewing Company’s Stone Delicious IPA, options for gluten-sensitive drinkers are increasing.

Dry Spell: Brewers Are Dry-Hopping Sour Beer to Create Tart Refreshers with IPA Aromatics Feature by

Today, lemony Berliner Weisses and salty-sour Goses are the rage, while new hop varieties and brewing techniques allow bitter, aromatic IPAs to dominate tap lists and beer fridges. Given the speeding popularity of both categories, it was merely a matter of time before sour met hoppy in a head-on collision.

Beer News News by

Cicerone program adds advanced level; author Fred Eckhardt dies at 89; New Belgium names Perich as new CEO; and Inc. 5000 List includes nine breweries.

The Many Faces of Employee Ownership The Business of Beer by

Brewery owners sell for different reasons. They want to retire or need cash from their brand equity. More and more, the ESOP is emerging as both a viable alternative to a corporate or equity buy-out and a way to reward a loyal workforce if a sale is made.

Beer News News by

Craft brewers reach double-digit volume share; The Alchemist granted permit for new brewery; New Belgium gives $1 million to Colorado State University; and Boston area breweries to share equipment.

New Belgium Brewing Establishes Federal PAC News by

On July 30, New Belgium Brewing Company filed a Statement of Organization with the Federal Election Commission to establish its own Federal Political Action Committee (PAC). With this filing, the company increases its national political involvement.

Beyond the IPA Unfiltered by

Once seen as the ultimate expression of beer geekery, India Pale Ales have been at the vanguard of a communal palate shift, resulting in the wholesale embrace of all things hop.

The Great Barrel Race: Foeders Are a Rare (and Mysterious) Commodity Feature by

Increasingly, sour beers—and the foeders used to produce them—are becoming a less-surprising feature among American craft breweries. And while larger breweries with connections acquire as they go, the demand for foeders among smaller breweries is only growing.

Labor of Love: Pay, Benefits, and Safety in the Fast-Growing Brewing Industry Feature by

For craft brewery employees, passion often comes at a cost, as the industry strives to create competitive jobs. Enthusiastic homebrewers and beer connoisseurs trade pay, benefits, and comfort on the job for the chance to work in a fast-growing industry.

Brewing in Thin Air: What Alpine Breweries Are Doing at High Altitude Feature by

Most of Colorado’s breweries are more than 5,000 feet above sea level. But professional brewers at altitude are downright scientific with their methods. And the first thing they point to is the temperature at which they boil.

Emily’s Folie Kindred Spirits by

In Emily’s Folie, an after-dinner cocktail, a sour beer combines with peach brandy, cognac and honey to create the flavor of a peach tart.

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