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New beer company tees off in Florida, headed by professional golfers

GolfBeer-BrewThe Brew Hub in Lakeland is off to a great start with contracts to brew several beers for Cigar City Brewing Company and now a new set of brews from professional golfers Freddie Jacobson, Keegan Bradley, and Graeme McDowell. The trio of golfers have teamed up to produce a series of easy-drinking brews that pair perfectly with a par three.

Read more about the new brews in the official press release below. Also check out the video following the press release.

Freddie Jacobson, Keegan Bradley, and Graeme McDowell launch a series of easy-drinking craft beers

ORLANDO (October 21, 2014) – Three of the top names in professional golf are now in the beer business. Freddie Jacobson, Keegan Bradley and Graeme McDowell will launch a series of easy-drinking
craft beers through their new company, GolfBeer Brewing Co. The move marks the first time
professional golfers have started their own beer company and have been associated with craft beer.
“Our lives have always revolved around golf, but we also are passionate about great beer, so we’re
really excited about this,” said Freddie Jacobson, a founding partner of the GolfBeer concept. “I was first
introduced to the idea of brewing a beer after a conversation I had with my friend and business
associate Patrik Waxin. I immediately jumped at the opportunity to combine three of my passions: golf,
beer and building a business. After doing my research and assembling a team of brewing experts, I
reached out to my fellow players Keegan Bradley and Graeme McDowell to join me in this venture. Not
only do they share my love of great beer, they also have an interest in building businesses and careers
which transcend the golf course. Together we created refreshing and drinkable craft beers you can
enjoy, whether you are on the course, at the 19th hole with friends, or at home watching a tournament
on television.”

The beers were created to meet each golfer’s preference and taste profile: Freddie Jacobson’s
Scandinavian Style Blonde Ale is a light ale brewed with Crystal malt and a variety of European hops;
Keegan Bradley’s New England Style Lager is an easy-drinking lager brewed with two-row barley and a
variety of North American hops; and G-Mac’s Celtic Style Pale Ale is a crisp, refreshing pale ale with a
floral hop aroma and a snappy finish. Each of the golfers played a role in the design of the packaging
which features their name, signature and silhouette. All three beers are between 4.5 and 5 percent
alcohol by volume (ABV) and will be priced comparably to other premium craft beer.

“For me as a golfer and a restaurant owner, GolfBeer is the perfect marriage, bringing together two of
my favorite things,” said Graeme McDowell. “I am excited to join the GolfBeer team and I look forward
to sharing our beers, both at my restaurant Nona Blue and at courses and clubs throughout Florida.”

GolfBeer will initially be available on draft and in 12-ounce cans at select golf courses, restaurants and
country clubs throughout the state of Florida. The company plans to introduce all three brands in 12-
ounce glass bottle (six-packs) and expand to grocery stores, bars, and restaurants in 2015.
“To have a master brewer develop a beer based on my taste preference has been an incredible
experience,” said Keegan Bradley. “The beers are delicious, the concept is unique and I’m excited to be a
part of it.”

The team chose the Florida market to debut GolfBeer for a variety of reasons. Demand for craft beers in
the state is growing at a faster rate than anywhere in the country, to the point that wholesalers and
retailers can’t get access to enough craft beer to meet the demand. This need, coupled with the large
number of recreational golfers and golf courses that call Florida home, made it the perfect market to
introduce the company’s first line of beers.

Golf Beer Brewing Co. from Indie Atlantic Films on Vimeo.

 
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Posted by on October 22, 2014 in Beer

 

Jacksonville to host Goose Island Bourbon County Brand Stout event on Black Friday

goose-island-bourbon-county-stoutFor millions of shoppers in the United States the day after Thanksgiving is heaven on earth. Known as Black Friday, it is the single biggest shopping day of the year with hundreds of retailers vying for their dollars with outrageous sales and incentives. But, for beer lovers, it is also a day awaited all year long. Since 2012, Black Friday is the day that Goose Island Brewing Company of Chicago, Ill. releases its Bourbon County Brand stouts.

This year the company is also planning special beer-centric events in nine U.S. cities inclduing Jacksonville.

For all the details read the press release below.

The Chicago-based, Pioneers of Barrel-aged Brewing to Host Epicurean Events in Nine Select Cities

CHICAGO, (Oct. 20, 2014) – On Friday, November 28, Goose Island, Chicago’s famed craft beer company, will release their renown Bourbon Country Brand Stout (BCBS) line up of barrel-aged beers through special beer-centric Black Friday events in nine cities including Boston, Chicago, Dallas, Jacksonville, Fla., Los Angeles, New York, Philadelphia, Phoenix and San Francisco. Black Friday has become a beer drinker’s holiday and a true reminder that good things come to those that wait (literally). It’s almost that time, the moment beer fans have been waiting an entire year for, the chance to get their hands on this year’s flock of Goose Island’s award-winning barrel-aged beers.

“The magic of our Bourbon County Brand Stout is the time and unpredictable weather conditions our beer experiences in the belly of each hand-picked bourbon barrel,” said Brett Porter, Brewmaster at Goose Island Beer Company. “Our brewers, much like our fans, are passionate about Bourbon County and we’re counting down the days until Black Friday when we can all enjoy the new variants of the Bourbon County family.”

As the pioneer in the art of aging beer in bourbon barrels, the Goose Island barrel program has set the industry standard, swiftly becoming one of the world’s largest barrel-aged beer producers. First crafted in 1992, the brewery continues to push the limits of their lauded Bourbon County Brand through diverse variants, including Coffee, Barleywine, Vanilla Rye and a special release just for Chicago. The Friday after Thanksgiving, beer fanatics can now share in the tradition by enjoying the 2014 batch of Bourbon County. This year’s variants include the following:

  • Bourbon County Brand Stout: The Original, a liquid as dark and dense as a black hole. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than an average case of beer. Available nationally in four and 24-packs in 12-ounce bottles.
  • Bourbon County Brand Coffee Stout: Everyday Goose Island smells the wonderful coffee roasting next to the brewery at Chicago’s Intelligentsia Coffee and Tea. This world class roaster puts the same passion and skill into their coffee as Goose Island does with its beer. This excellent stout is made with a different coffee from the friends next door each year. With the change in coffee comes a change in the flavor profile, making each release truly unique from the previous years. The 2014 incarnation features Rwandan coffee. Available in four and 24-packs 12-ounce bottles nationally. 
  • Bourbon County Brand Barleywine: Aged in the third-use barrels that were once home to Kentucky bourbon and then the renowned Bourbon County Stout, this traditional English-style barleywine possess the subtlety of flavor that only comes from a barrel that’s gone through many seasons of ritual care. The intricacies of the previous barrel denizens – oak, charcoal, hints of tobacco and vanilla, and that signature bourbon heat – are all present in this beer. Hearty and complex, Bourbon County Brand Barleywine is a titan and a timeline; a bold, flavorful journey through the craft of barrel aging. Available in four and 24-packs of 12-ounce bottles.
  • Vanilla Rye Bourbon County Brand Stout: First brewed for the legendary festival of Wood and Barrel Aged Beer in Chicago, drinkers enjoyed this Bourbon County variant so much Goose Island bottled it the next year (2010). People flocked to stores to get their hands on a bottle and have this one of a kind barrel aged stout. Over the years that followed fans express their love for this version so Goose Island is extremely proud to bring it back in 2014. This year’s version features twist of aging the stout in Rye Whiskey barrels instead of bourbon hand-picked from four different distilleries. Each rye barrel features a two pound mix of Mexican and Madagascar vanilla beans. This limited Vanilla Rye will be available nationwide in 22-ounce bottles.
  • Proprietor’s Bourbon County Brand Stout: The second annual release of Proprietor’s is aged in Rye Whiskey barrels and features panela sugar, made into syrup with coconut water, Cassia bark and cocoa nibs. This variant is meant to show Goose Island’s immense gratitude to their neighbors in Chicago – the loyal and adventurous fans whose support helped bring Bourbon County Brand Stout to towering new heights. Each year this release will differ from the previous year; a special variant created for Chicago and unique to the year it was released. Available only in Chicago, in 22-ounce bottles.

This is the fifth year Goose Island is releasing Bourbon County Brands on Black Friday. In 2013, at the release event in Chicago, more than 500 people lined up to experience the Bourbon County phenomena firsthand. In 2014, with special Black Friday events in additional cities featuring unique collaborations with local artisans from coffee roasters to donut makers, the company expects an even greater turnout.

To learn more about Goose Island’s Bourbon County Brands and the Black Friday event locations in Boston, Chicago, Dallas, Jacksonville, Fla., Los Angeles, New York, Philadelphia, Phoenix, San Francisco; visit www.gooseisland.com, Facebook , Twitter(@GooseIsland) and Instagram (@gooseIslandbeer).

 
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Posted by on October 21, 2014 in Craft Beer Brewery

 

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New cookbook features recipes made to be enjoyed with beer

cookbookJohn Schlimm, a member of one of the United States’ oldest brewing families, the Straubs, has written several beer-centric cookbooks. His past offerings have included The Straub Beer Cookbook, The Cheesy Vegan, and The Ultimate Beer Lover’s Cookbook  (awarded “Best Beer Book in the U.S.” and “Best Beer Book in the World” by Gourmand International). Schlimm’s newest book, The Ultimate Beer Lover’s Happy Hour has just been released and is chock full of great recipes for everything from Sizzling Sriracha Peanuts to Taproom Tacos to Blitzed Bean Soup.

This hip new cookbook features over 325 irresistible recipes and, in addition to delicious bar food recipes, aspiring cooks can find instructions for beer cocktails, chuggers, shots, shooters, chasers, punches, floats, and shakes, with nearly 1,000 related pairing suggestions using today’s most popular craft and seasonal beer styles. Whether you’re looking to host the next bash or simply create your own happy hour at home, this all-in-one entertaining guide will help you turn every bite into party night!

To get you started, below are several recipes to enjoy. You may purchase The Ultimate Beer Lover’s Cookbook from amazon at the link below.

Amazon

Flying Buffalo at the Tap Pizza

From The Ultimate Beer Lover’s Happy Hour by John Schlimm

The sizzle of Frank’s RedHot-infused toppings balanced by the cool arugula, carrots, cucumber, and tomatoes on top of this baked crust will get your pizza night soaring. The perfect counterpoint to this hot and cool blend of ingredients is an American or English Pale Ale with its malty overtones and slightly bitter edge, a hoppy IPA, or a sweeter, medium-hops Oktoberfest.

Pair with: American or English Pale Ale, India Pale Ale, Oktoberfest

½ cup ketchup

¼ cup Frank’s RedHot Cayenne Pepper Sauce

1 teaspoon liquid smoke

2 teaspoons extra-virgin olive oil

½ cup chopped yellow onion

8 ounces seitan, cut into ½-inch cubes, or tofu, pressed drained, and cut into ½-inch cubes

2 cups quartered cremini mushrooms

1 (12-inch) prebaked pizza crust

1 ½ cups arugula or spinach, julienned

2 carrots, shredded

½ cucumber, peeled and diced

2 tomatoes, cut into ¼-inch-thick slices

Place an oven rack in the lower third of the oven, and preheat the oven to 450°F. Combine the ketchup, hot sauce, and liquid smoke in a small bowl, stirring well. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, and cook for 2 to 3 minutes. Add the seitan and mushrooms, and cook over medium-high heat for 3 to 4 minutes, or until the mushrooms are soft. Remove from the heat. Combine the seitan mixture and ketchup mixture in a medium-size bowl, mixing gently to coat well.

Spread the seitan mixture over the crust. Bake for 15 minutes, or until the crust is golden and crisp. Top with the arugula, carrots, cucumber, and tomatoes before serving.

Yields 1 pizza or 8 to 10 slices

Pressing and Draining Tofu

Before using tofu, it’s best to press and drain it to remove excess water. This will firm up the tofu even more.

Cut the tofu block into pieces, usually bite-size pieces or ¾-inch slices. Cover a dish or slanted cutting board (with a catch pan at the bottom) with an absorbent dish towel or paper towels. Place a single layer of tofu pieces on the surface. Cover the tofu layer with another dish towel or paper towls. Top that layer with a heavy object, such as another plate with canned vegetables on top of it, another cutting board, or a weighty skillet. Allow the tofu to drain for at least 30 minutes to an hour.

For any unused tofu, do not press and drain it. Place it in a sealed container, cover with water, and refrigerate. Replace the water every day. Tofu keeps fresh for at least 3 to 4 days.

Spicy Friday Night Nuts

From The Ultimate Beer Lover’s Happy Hour by John Schlimm

Tabasco, cinnamon, cloves, garlic powder, Old Bay, and other seasonings will let your guests know you mean business when it comes to turning every nutty bite into Friday night, no matter the day or occasion. The aromatic spice combo here nicely complements the medium hoppiness of a Kölsch, the sweet malty notes of an Oktoberfest, or even a stronger Bock.

Pair with:

Kölsch, Oktoberfest, Bock

½ cup (1 stick) unsalted margarine (use recipe below or store-bought margarine)

4 cups pecans, almonds, unsalted peanuts, and/or walnuts

2 teaspoons Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

2 teaspoons Tabasco sauce, or more to taste

1 tablespoon low-sodium soy sauce

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground cloves

½ teaspoon garlic powder

½ teaspoon ground mace

1 teaspoon Old Bay Seasoning, or to taste

Place the margarine in a 2-quart microwave – and oven-safe pan. Melt either in the microwave or over medium heat on the strove, and then stir in the nuts of your choice. Add the remaining ingredients, mixing well. Microwave the mixture on high for 6 to 8 minutes, stirring every 3 minutes. For a toastier flavor, spread the mixture on a baking sheet, and run the sheet under a hot broiler for 4 to 6 minutes, stirring once. Serve warm or at room temperature. Store the nuts in an airtight container lined with paper towels for up to a week.

Yields 4 cups

DIY Margarine

16 ounces coconut oil

1 ½ cups canola or sunflower oil

1 cup full-fat coconut milk

2 tablespoons smooth Dijon mustard

1 tablespoon ground turmeric

2 teaspoons salt, or to taste

Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.

Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.

Yields about 4 cups

DIY Worcestershire Sauce

Traditional Worcestershire sauce is made using anchovies, and therefore not used by those following a plant-based lifestyle. One go-to source for plant-based Worcestershire sauce is the Annie’s Naturals brand of organic Worcestershire sauce (Annies.com).

 
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Posted by on October 21, 2014 in Beer

 

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Victory announces release of first wet-hop brew: Harvest Ale

victory_wet_hopWet hop or fresh hop beers have spread like wildfire over the past few years. There is something about getting a beer fresh from the brewery where it was created with hops fresh from the fields that just makes the flavor explode. Most experts will attribute this difference to the fact that the hops are not dried and pellatized. This allows the bright floral and grassy flavors of wet hops to shine through and amazingly fresh taste.

Victory Brewing Company has just announced the release of their wet hop beer, Harvest Ale. Read more about this tasty brew in the press release below and watch the embedded video as well.

DOWNINGTOWN, PA, October 14, 2014- Victory Brewing Company (Victory) announces the arrival of Harvest Ale, its first wet-hopped ale to be bottled. To brew this unique ale, Victory had a whopping six tons of fresh hops hauled in refrigerated trucks from Yakima Valley, WA to their breweries in Downingtown and Parkesburg, PA.

Fresh-off-the-vine hop cones are susceptible to mold and the spoiling effects of oxygen due to the full moisture content, requiring them to be added to the brewing process as quickly as possible. Fresh hops are also heavy and expensive to transport, therefore, very few East Coast breweries take on the wet-hopping process.  Even fewer breweries control production to the sole use of gently dried, whole flower hops throughout the entire year, as Victory does. As a result, Victory is one of the only breweries on the East Coast that can bring the distinctive, fresh, top-line West Coast flavor to the East, now in a convenient 12 oz. bottle format.

Available for a limited-time only, Victory’s Harvest Ale is all about the hops. Infused with the resinous natural hop oils that give impressions of fresh fruit flavors like apricot, grapefruit, and citrus, this ale leads to a very juicy taste, while completing satisfaction with a sustained and bracing bitterness to the finish. Harvest Ale will be sold in 12 oz. bottles and on draft with an ABV of 6.5%.

Available at craft beer bars, bottle shops, beer distributors and major gourmet grocery stores including Whole Foods and Wegmans, throughout Victory’s 35 state distribution footprint. Harvest Ale’s suggested retail price for a 12 oz. 4 pack is approximately $9.99, but varies upon location. Use Victory’s Beerfinder to discover a nearby location, or download the free Victory Mobile app for Android or iPhone.

“We are thrilled to push new frontiers in our use of whole flower hops, now to create this conveniently packaged nectar of wet-hopped impact,” said Victory’s President and Brewmaster, Bill Covaleski. “Despite the risks and unpredictability of this production process, the hard work and determination of our brewing team led to a Harvest Ale that is a direct reflection of our enduring commitment to quality.”

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Click HERE to sign up now!

 
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Posted by on October 16, 2014 in Beer

 

Beer a major ingredient in tailgating recipe

Home football games means tailgating. Nothing is better than spending time with your friends sitting around the parking lot before the big game tossing a football, cooking some brats and sipping a few cold brews. And the people at Johnsonville are well aware of the plac their sausages hold in the esteem of tailgaters everywhere. That is why they have enlisted the help of their Johnsonville Grillmaster, Ryan Anderson who came up with a delicious brat recipe that requires only three additional ingredients — one of them is beer!

Read all about the Brat Hot Tub and more in the press release below:

SHEBOYGAN, Wis., Oct. 14, 2014 /PRNewswire/ — Tailgating season is here, and while celebrity chefs are promoting their latest grilling recipes featuring exotic ingredients difficult to find, Johnsonville has a recipe with three items every tailgate already has: beers, grilled Johnsonville brats and onions. Simply combine the three together and you have a mouth-watering Brat Hot Tub that will keep your game day sausages tasting great from firing up the grill early in the morning to kick-off.

“Up here in Wisconsin, we know a thing or two about brats, beer and football,” said Johnsonville Grillmaster, Ryan Allison. “This recipe has been a Stayer family tradition for keeping grilled brats juicy and delicious from the moment you take them off the grill throughout your tailgate party.”

For other great tailgate recipes, visit www.Johnsonville.com or www.facebook.com/Johnsonville.

Johnsonville Brat Hot Tub

Ingredients

  • 1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan
  • 2 to 3 cans (12 ounces each) beer
  • 2 tablespoons butter
  • 1 medium yellow or white onion, sliced
  • JOHNSONVILLE® Brats

Directions

  1. Put the pan right on the grill, being careful not to singe your knuckle. Pour in the beer, and add the butter and onions.
  2. Grill your Johnsonville Brats to a juicy, golden-brown perfection.
  3. Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.
  4. When folks are ready for seconds or thirds – or when stragglers show up late – grab a Johnsonville Brat out of the hot tub and enjoy!

About Johnsonville Sausage, LLC

Wisconsin-based Johnsonville Sausage is the No. 1 national sausage brand featuring: brats, burgers Italian sausage, smoked-cooked links, breakfast sausage in fully cooked and fresh varieties, meatballs and summer sausage. Johnsonville employs approximately 1,400 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. andAlice Stayer, the company remains privately owned today. For additional Johnsonville company information, the latest recipes, contests and the Big Taste Grill tour schedule, visit www.johnsonville.com.

 
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Posted by on October 16, 2014 in Beer

 

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Gulf coast brewer Grayton Beer Company releases new seasonal brew

Fort Walton, Florida is a beach-lover’s paradise. With great weather most of the year, gorgeous white sand beaches and crystal clear, emerald green water it would be difficult to imagine anything that would make the area better. Unless, of course, you are a beer-lover with a thirst for quality craft beer. In that case, the area has you covered as well with Grayton Beer Company. Founded in 2011, Grayton Beer Company is a locally owned and operated brewery on the Gulf of Mexico with over 30,000 sq. ft. of state-of-the-art brewing space. The company brews classic, contemporary beers with an easy-going, approachable Gulf-coast state of mind.

As do many breweries this time of year, Grayton has released their own version of one of the most popular styles of craft beers: pumpkin ale. Check out their press release below for all the details.

SOUTH WALTON, Fla. – Oct. 6, 2014 – Located in Santa Rosa Beach, Fla., Grayton Beer Company is pleased to announce its newest seasonal beer, Gourdgeous, a limited-release beer which began pouring into retailers, bars and restaurants this week.

With an alcohol by volume (ABV) content of 5.4 percent, the new Gourdgeous beer was crafted with 300 pounds of fresh pumpkin pulp added to a classic ale base then delicately spiced with fresh ginger root, coriander, allspice and cinnamon sticks.

“This beer is perfectly balanced and will pair well with whatever fall fare you may choose,” says Head Brewer Brad “Shank” Shankwiler, who created the recipe for this beer. “This is one of my favorite recipes, and I look forward to brewing it every fall. I get a lot of people who don’t often like pumpkin beer, but Gourdgeous has light and subtle nuances of pumpkin without the overbearing taste. It was also such a beautiful looking beer, so I decided to call it Gourdgeous.”

Currently in draught in various bars and restaurants, Gourdgeous will also be Grayton’s first brew offered in 22 oz. bomber bottles, which will be available this week in locations that carry the South Walton brewery’s other beers. Gourdgeous will also be the first in Grayton’s “artist series” – a challenge Grayton Beer put out to local artists to design selected 22 oz.-labeled beers. The artwork used was created by Grayton Beer’s own brewer, Tyler White, and is a play on Grayton’s brew system using pumpkins in place of brewing vats. A portion of the proceeds will go toward art-based initiatives and charities in the Panhandle.

“We live in an area that is rich with artists, photographers, and musicians, and we wanted to pay tribute to this by displaying artwork on our larger bottles in place of a traditional bottle label,” says Grayton Beer Company President Jamey Price. “We’re excited about Gourdgeous and the artist series and look forward to displaying additional great local artwork in the future.”

Grayton Beer Company currently offers five other beers in its list of brews that range from the Amber Ale, which carries the name 1890 Founder’s Ale, the Belgian White, or Witbier, named White Dunes, the Pale Ale, Grayton’s flagship product – the Original, to the 30A Beach Blonde Ale, which incorporates 30A.com’s iconic blue logo.

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Posted by on October 15, 2014 in Beer

 

8 Best U.S. Oktoberfests

While the real Oktoberfest in Munich, Germany may be over, there are still plenty of fall celebrations that spotlight German heritage with oompah music, bratwurst and plenty of beer here in the United States. The folks at The Sparefoot Blog, have compiled an infographic that highlights eight of our country’s biggest and best Oktoberfest celebrations.

Read the entire article here: http://blog.sparefoot.com/6906-eight-best-oktoberfests-in-big-us-cities/

sparefoot-oktoberfest.10001

 
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Posted by on October 15, 2014 in Infographic

 

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