Tag: Sierra Nevada Brewing Co.

The Year in Beer: Breaking Down 2019 By The Numbers by

Limited, higher alcohol, American-style IPAs, Stouts, and Sours from a select group of American brewers apparently dominated palates and discussions on BeerAdvocate in 2019.

The Year in Beer: Breaking Down 2018’s Ratings and Reviews By The Numbers by

During the 2018 calendar year, users added more than 70,600 unique beers to the site. That averages out to over 193 new beers every day.

Ken Grossman on the Sierra Nevada Camp Fire Relief Fund and the Collaborative Effort Behind Resilience IPA Beer It Forward by

Sierra Nevada’s Ken Grossman talks about the potential reach of the Camp Fire Relief Fund, the logistics of coordinating such a large initiative, and his company’s dedication to helping its community rebuild.

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.

Steve Dresler, Sierra Nevada’s Brewmaster, Reflects on His Career and the Industry’s Future Last Call by

Since he began working at Sierra Nevada in 1983, Steve Dresler has helped lead the company from 2,000 barrels a year to over a million.

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.

Beyond the Pale: Is the Pale Ale Passé or Poised for Reinvention? Feature by

Once an industry staple, Pale Ale has ceded shelf space to the popular IPA and its Imperial and Session cousins. Has the former flagship style seen its last days, or can it be reborn with a renewed emphasis on hop and malt varieties?

Salt Gose Pop: Brewers Experiment with a Common Seasoning The Business of Beer by

Although bursting with a sour punch and finishing with a pinch of salinity, the once arcane Gose is not a margarita in beer form. Today, some iterations boldly bring it into the 21st century.

5 Beers That Inspired Hair of the Dog’s Adam 6 Degrees of Fermentation by

Hair of the Dog Brewing Company founder Alan Sprints reveals the sources of inspiration for Adam, an Old Ale brewed with Pacific Northwest hops and black, crystal, chocolate, peated, and organic Pilsner malts.

Drought vs. Draft: California Craft Breweries Innovate, Conserve, and Pray to Combat Four Years of Little Rain Feature by

While green lawns go brown, farms go fallow, and everyone is asked to cut their water usage at every turn, beer drinkers are forced to consider whether their favorite drink is worth such a reservoir-sucking impact.

For Retailers and Consumers, Variety Wins News by

As craft beer’s influence in convenience and larger chain stores grows, so has the availability of variety packs. In 2014, variety packs were up 21 percent by volume in retail sales.

Fried Cauliflower with Chermoula: 3 Pairings Table Mates by

This fried cauliflower dish pops with the lemon, garlic and cumin in chermoula, a marinade found in Moroccan and Tunisian cooking. It’s balanced by the sweetness of golden raisins and pistachios, making it a complex dish with acidity and a little heat.

Unlocking the Secrets of Smell: Hop Chemists Are Advancing How We Understand and Manipulate Aroma Feature by

Don’t let the names confuse you. Aroma compounds are being engineered into your beers, so think about them the next time you smell a hop bomb. Does your nose detect anything besides that hop character?

Kilning Me Softly Behind the Bines by

Drying hops is like curing a fine cut of meat. The softer you kiln, at lower temperatures for longer times, the more flavorful and aromatic the final batch will be.

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.

Better by Degrees: Why Cold Storage Matters to Your Beer Feature by

Craft breweries of all sizes are shipping their beer to far-flung accounts. So how do they maintain the condition of their beer, please fickle customers, and simultaneously grow their brands? The answer is cold storage.

Buy, Drink, Repeat: The Psychology of Brand Loyalty Feature by

True brand loyalty implies an attachment to the brand itself and what it represents. Like Harley-Davidson riders who equate the brand with outlaws and the open road, and Apple owners fanatically devoted to design.

The Death of the Flagship Unfiltered by

Supplanted by seasonal brands, endangered by the race for the holy one-off grail, and lost in the hunt for more hops, these respected and balanced brands look increasingly out of place in the wider world of craft beer.

Location Location Location: How Craft Breweries Are Shifting the Definition of Local Feature by

For many breweries, a regional, cultural identity fosters the brand’s wider appeal. Paradoxically, that popularity might dilute the brand by requiring a large-scale production model that precludes ties to its regional roots—something expanding breweries keep in mind.

Beer News News by

Churchkey Can Company ressurrects the flat-top steel can; interstate brewery expansions loom; study finds two drinks a day could be a life saver; Heineken bans branding of local brews during London 2012 Olympics; and new beer laws passed in Indiana and Georgia.

Redefining Local Unfiltered by

If 2011 was a year for celebrating a return to local beer, 2012 will be a year when consumers and brewers seek to redefine what local really means. This past year saw dozens of breweries, including many well-known names, retreat to their home markets due to supply issues.

Expanding the Palette: Engineering the Future of Hops Feature by

In addition to their bittering, flavor, and aroma properties, hops help stabilize beer foam, kill unwanted bacteria, and, according to some studies, impart body-boosting antioxidants. Future breeds might bring an entire revolution to the brewing industry.

Beer News News by

Mini-fridge converted to personal “beer cannon”; Sierra Nevada named “Green Business of the Year” by EPA; A-B Inbev and MLB reach agreement; and fire at Abbaye de Notre-Dame de Saint-Rémy.

Beer News News by

Will Straub’s returnable bottles get canned?; Independent Brewers United acquired by North American Breweries; no Christmas this year for Goose Island; and Sierra Nevada teaming up with Trappist monks.