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Audio program posted April 11th, 2009
Drew Cluley invited me to The Pike Brewing Company for their Vertical Barley Wine Tasting and was a fabulous host. They served six vintages of the Old Bawdy side by side to a packed house in the Museum and restaurant in Seattle Washington.

It is remarkable how well those beers have each aged. Fal Allen had brewed the three oldest ones, and Drew the three latest ones. If you haven’t tried Old Bawdy, get ahold of a few bottles, enjoy some of them fresh and let the rest age!

In this show you will hear co-owner Charles Finkel along with Drew Cluley, and Fal Allen each address the crowd with stories from the risqué beginnings of the brewery through its evolution to its current location. Later, you’ll join us in a lively round table discussion on the topic of Beer vs. Wine and more with Pike’s alumni of brewers including Dick Cantwell now with Elysian Brewing Company, Fal Allen now at Archipelago Brewing of Singapore, Kevin Forhan now at Ram Restaurant and Brewery, and Janelle Pritchard now at Snoqualmie Falls Brewing Company.

The Pike Brewing Company is a must see location in Seattle. The staff makes you feel as though you’ve come home, and the breweriana collections in the museum are unbelievable. Add to the experience the fabulous beer, and just you can’t go wrong.

The Pike Brewing Company
Archipalego Brewing
Elysian Brewing Co.
Ram Brewery and Restaurant
Snoqualmie Falls Brewing Co.

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Technorati Tags: Pike Brewing, Fal Allen, Dick Cantwell, interview, Barley wine, brewers, podcast, beer

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This article is worth sharing. Written by Aliza Earnshaw, published in the Business Journal.

Friday, November 7, 2008

A Rogue idea

Brewery celebrates 21st b-day
Making beer entirely from local ingredients

Portland Business Journal - by Aliza Earnshaw Business Journal staff writer

Cathy Cheney | Portland Business Journal Rogue Brewery co-founder Jack Joyce tours the hops field that the company bought last year in Independence, Ore.View Larger

An Oregon craft brewery has come up with a way to become even more Oregonian - and possibly even more successful.

Rogue Brewery will celebrate its 21st birthday next year by launching beers brewed entirely from Oregon ingredients: water, barley, hops and yeast.

The beermaker can do it because last year the company bought ownership of 20 acres of hops production at a farm in Independence, about 14 miles southwest of Salem.

This year, the brewery paid for another 20 acres of hops. It also paid to plant 200 acres of barley at a farm in the Tygh Valley, 10 miles northwest of Maupin on the Deschutes River.

These agricultural investments - unusual, if not unique, for a brewery - total almost $295,000.

That’s not out of scale for Rogue, which has grown to an estimated $35 million to $36 million in revenue this year, according to Jack Joyce, co-founder and “chief wisdom officer.”

Joyce would not comment on Rogue’s profits, other than to say they’re good.

The company employs 238 and sells its beer in 19 countries.

Rogue’s investments in hops and barley should allow it to brew 15 percent to 20 percent of its beer next year entirely from Oregon ingredients.

Next year also marks both Rogue’s 21st anniversary - breweries often celebrate their 21st rather than their 20th - and Oregon’s 150th year of statehood. That offers even more opportunity for the brewery to market its beers as all-Oregon.

Rogue’s acquisition of its most critical ingredients is “a nifty move, and strategically sound,” said Benj Steinman, editor of Beer Marketers Insights Inc., which publishes beer industry newsletters out of Nanuet, N.Y.

Over the past five years, Rogue’s production has grown 112 percent, to 65,000 barrels. That’s much faster than the craft beer industry as a whole, which had five-year growth of 45 percent through 2007, according to Steinman.

Rogue’s sales have far outstripped its production, at 196 percent over five years, according to Brett Joyce, Jack Joyce’s son and the company’s president.

“I know Rogue prices above the market,” Steinman said. “The very name, Rogue, tells you there’s something a little offbeat about it, and Jack is quite the character.”

The company takes the concept of roguery all the way, as is obvious from its labels; the diverse character of its nine pubs; its amusing product names, such as Dead Guy Ale; its recent addition of distilled drinks such as vodka, gin and rum; and its Web site and newspaper.

The company has had a roguish management style since the very beginning, said Bob Woodell, a co-founder of Rogue who was also Nike Inc.’s first chief operating officer. In fact, the idea of buying a hops farm came out of one of Rogue’s shareholder meetings.

“We have very freewheeling meetings, with all sorts of ideas, some good, some stupid, flying around,” Woodell said. “There was a hops shortage, and we knew there would be tremendous price increases the next year. We started talking, and Jack jumped on it, made a ton of calls, and made some visits. Out of it came this relationship where we are now raising hops down there in Independence.”

Jack Joyce liked the idea of ensuring his company’s hops supply, though it’s unlikely Rogue will ever get its entire supply within Oregon. Nor would the brewery, which prides itself on unusual beers, want to limit itself in that way.

Ultimately, Joyce said, he’d like to have enough production so Rogue can act as an agent and sell special, higher-priced hops to other Oregon breweries. The farmers would share in that premium pricing.

Joyce plans to open a tasting room at the hops farm, which he thinks will attract “agro-tourists.” Rogue may even open a pub in Independence.

Joyce and his co-owners don’t seem too worried about the current economic downturn. The brewery continued to grow after Sept. 11.

Good beer may actually be recession proof, Steinman said.

“At bottom, beer isn’t really that expensive,” he said. “Even for more expensive beers, it’s an affordable luxury. It’s cheaper than filling up your tank.”

HopValley Brewing Co. had been open for about a week when I stopped by. They have done a remarkable job of opening this beautiful restaurant and brewery in very short order. Lot’s of light and warm wood, not only is the decor inviting, but the beers are outstanding. This is a worthwhile destination just a block or so off of the beaten path in Springfield, Oregon.

Brewmaster and part owner Trevor Howard has already proven himself to be a world class brewer with several medals in his portfolio. Now he will have the freedom to create and experiment with beer styles and processes. This is the type of brewer that will always have something new and exciting to try. Like the Vanilla Porter, which definitely made my “favorites” list.

Trevor and I just fired up the recorder and proceeded to chat about HopValley, opening a restaurant and brewery, the proposed 1900% Oregon beer tax increase, brews to expect, and more. All more interesting to hear Trevor share, than for me to list here.

General Manager Scott Trotter tells us the history behind the stunning wooden bar. Marty Tremaine reveals some of the rhyme and reasoning behind HopValley’s theme and the historic images throughout the restaurant. Make the pilgrimage to beervana, and spend an afternoon at HopValley brewing Co. Discover world class beers, spectacular food, and stimulating conversation.

These kind folks have donated a couple of t-shirts. Send me an email with HopValley Brewing Co. in the subject field for your chance to win one. I have one men’s and one woman’s styles. You’ll find my email link at craftbrewcast.com, and I’ll pick the winners 30 days from the date of this post.

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hopvalleybrewing.com (under construction at time of this posting)

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Technorati Tags: brewery, beer, tap, restaurant, springfield, oregon, interview

Cambridge Brewing’s head brewster Megan Parisi and member of the Pink Boots Society of women in the brewing industry speaks about their seasonal and award winning beers, exactly how she got her foot in the door as a professional brewer, a bit of the history of women in the brewing industry and some of the not so glamorous work that goes into specialty ales.Teri Fahrendorf, international beer judge, Road Brewer and founder of the Pink Boots Society gives a very sensual description of her beer tasting technique.

Jeanine Marois, founder and President of Mondial de la Biere festival provides a bit of history and happenings of this fantastic international festival held in Montreal around the end of May and Early June. She also announces a new festival that will debut in France in 2009!

[Photo right: Mondial de la BiËre - Christophe Antoine International development consultant of the International chamber of commerce of Strasbourg-Bas Rhin, Marie-JosÈe Lefebvre general manager of Mondial de la biËre, Oleg Dergachov MA, Jury President fo cartoon beer contest, cartoonist and sculptor, Jeannine Marois President of Mondial de la biËre, Deborah Wood, Representative of sales, Gilbertson & Page (canada) Inc. and judge of cartoon beer contest, Olivier Epp International assistant director of the International chamber of commerce of Strasbourg-Bas Rhin.]

Wrapping up the show with “Drinking Alone” by Becky Bishop. A tune that I found at podsafeaudio.com. [Photo left: Becky Bishop, photographer Michael McCans] 

This show is sponsored by ROGUE Ales, Stouts, Lagers, Porters and Spirits. Brewed and distilled in Newport Oregon. And is part of the GABF Interviews series here at CraftBrewCast.com.

Links:
Cambridge Brewing Company
Road Brewer: Teri Fahrendorf
Pink Boots Society
Mondial de la Biere
Great American Brew Festival
Rogue Ales
Becky Bishop
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Technorati Tags: GABF, Rogue, Beer, Interview, Cambridge Brewing Co. Pink Boots Society, brewster, Mondial de la Biere, Music, women, brewster

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It is rare to see a business commit so completely to environmental and socially responsible practices. Despite higher operating costs and logistical challenges that those very practices present, Stone Brewing Company World Bistro and Gardens is a model to that end. Greg reveals Stone’s unwavering focus to conscientiously invest in responsible, sustainable business practices, as well as safe and healthy choices for their guests while supporting local agriculture. For example; there are bans of certain ingredients at Stone, and a fleet of hybrid vehicles for their sales team.

Greg Koch and co-owner/master brewer Steve Wagner demonstrate that sustainability means business success. They have taken the risk, made the investments and are realizing overwhelming growth. This brewery and restaurant is a model of how business can thrive.

“Going Green” and being a “Socially Responsible” business is not a black and white proposition. Equipment required to minimize the businesses environmental impact, may incur increased energy usage. Hence, tough choices and consequences to balance.

Stone Brewing Company is putting their money where their hearts are with the beers and the Bistro. And it’s working for the business.

Listen to Greg’s passionate interview. Follow the leader - Stone Brewing Co

Music this episode is generously provided by Starboard Green under the pseudonym Bob Dystilan, performing The Beers They are A-Changin’. Band members Brad Paxton and Josh Nichols co-wrote these lyrics to the tune of Bob Dylan’s classic, The Times They Are A-Changin’.

Brad sent this tidbit of background for you:

The 2006 Dogfish Head Bocce Ball Tournament required four people to a team. The teams competed in two events - the actual Bocce Ball game (where we didn’t exactly excel) and a team theme/originality contest.

We decided to go as ‘the Beerniks,’ and basically took key icons in the Beatnik world and gave them beer related names, such as ‘Bob Dystilan,’ ‘Ale’n Ginsbeerg’ and ‘Dr. Timothy Beery’ (who, instead of LSD, distributed bags of hops to people).

This episode sponsored by Rogue Ales, Stouts, Porters, Lagers and Spirits - Brewed and Distilled in Newport, Oregon.

Stone Brewing World Bistro and Gardens
Starboard Green
Starboard Green myspace page
Bob Dystilan
Great American Beer Festival
Rogue Ales
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Technorati Tags: GABF, Rogue, Beer, Stone, Interview, Sustainable, Activism, Music

This just in from Rogue Wire Service:

YES WE CAN!
   NEWPORT, OR., May 22, 2008 (Rogue Wire Service):  Strap on your snow shoes and keep your eye out this winter for Rogue’s Yellow Snow IPA in a 5 Liter Can.  The can uses a convenient “Pull and Turn” tapping system that makes this the perfect gift to share with friends at the mountain, the lodge, or the local motel.  Yellow Snow is Rogue’s tribute to winter sports everywhere-downhill skiing, snowboarding, cross country, ice hockey, ice fishing, snowmobiling, and even curling.

Yellow Snow IPA is Dedicated to Common Sense.

Yellow Snow will be available November 1 in select mountain communities across the country.  In addition to the 5 Liter Can, Yellow Snow IPA is available in serigraphed 64oz jugs (aka the Rogue boda bag), 22oz bottles, and on draft.

Yellow Snow is made with 8 Ingredients: 2-Row Harrington, Melanoiden, and Carafoam malts, Cascade, Centennial, and Summit hops, Pac Man yeast, and Free Range Coastal water.

Rogue uses no chemicals, additives, or preservatives in any of their products.

Celebrating its second century, Rogue Ales is an Artisan Varietal Brewery founded in Oregon in 1988, as one of America’s first 50 microbreweries.  Rogue has 550+ awards for taste and quality and is distributed nationally and in 10 other countries.

Technorati Tags: beer, can, collectibles, IPA

Libation Station is a new radio show coming out of Portland Oregon.The show is co hosted by the much loved Beer Goddess, also known as journalist Lisa Morrison with Bruce Bjorkman. I asked Lisa to write a few words to entice you to tune it. Here’s what she says:

Want to get the latest beer news from the heart of Beervana? Pour yourself a pint and listen to the Libation Station on KXL 750 AM each Saturday from 3-4 p.m. Co-hosts Bruce Bjorkman and Beer Goddess Lisa Morrison bring you all the brews news that fit to sip. Can’t catch it live? Check out the podcasts at http://www.kxl.com/KXLTalkShows/LibationStation/tabid/85/Default.aspx
–Lisa Morrison

You can also subscribe thru an RSS feed and listen to each episode computer or mobile device FREE! Here’s that link: click here

Here’s a sampling of what you can expect to find on the show

Here’s What We’re Pouring May 17

• Broadcasting from Newberg Tire Factory, 2305 Portland Road, Newberg
• Live Report from Brewers Memorial Ale Festival, Newport, from Jim Cline of Rogue Ales
• EXCLUSIVE INTERVIEW: Rick Sellers, Director of Beer, DRAFT Magazine
• Uncapped Brew News
• Quick Poll
• Cigar of the week!
• Order of the Frothy Head Events Calendar
• All the news that’s fit to drink!

Cheers to Lisa and Bruce for bringing us more Beervana culture!

I found this article in my Google News this morning. Gotta share it! The links are below.

Ethanol Made From Brewing Waste To Power Official Cars

DENVER — The Democratic National Convention is going to be fueled by beer. And it’s not just at the parties at the summertime event.
Brewer Molson Coors is donating fuel made mostly out of beer waste for use at the convention.

The Denver 2008 host committee said the beer-based ethanol-gasoline blend will power the official cars. But ethanol isn’t the only thing coming from the Denver-based brewer.

Molson Coors will also provide beer — for drinking — at convention-related events

http://www.wxii12.com/foodnews/16366605/detail.html (this article)
http://www.ens-newswire.com/ens/may2008/2008-05-22-093.asp (more in depth)
http://www.upi.com/NewsTrack/Top_News/2008/05/22/coors_to_donate_beer-fuel_to_dnc_gathering/7079/

Technorati Tags: beer ethanol green convention politics democrat

NEWPORT, OR., May 22, 2008 (Rogue Wire Service):  The Rogue Nation’s Department of Agriculture has entered into a strategic alliance with Heritage Hop Growers, the Coleman Family.The Rogue Hop Farm is on the Willamette River, south of Independence, Oregon on the former John Haas Alluvial Hop Farm. Four varieties are now being planted on 22 acres with an initial harvest in 2009. The four varieties are Perle, Sterling, Horizon, and Centennial. The hops will be processed and baled on the farm.

In 2009 Rogue will create an all Oregon product using Oregon hops and malt from their farms, yeast from Wyeast in Hood River, and Oregon Free Range Coastal Water, in commemoration of Oregon’s 150th Birthday.

In 2008 a fresh hop beer will be available from the farm. The Rogue Nation Postal Service will issue a commemorative stamp marking the occasion.

We are proud to join with Oregon Farmers who provide the essential ingredients for Oregon’s thriving fermentation economy.

Tours available. For arrangements contact Newp...@rogue.com

By Melissa Allison

Seattle Times business reporter

MIKE SIEGEL / THE SEATTLE TIMES

Scott Barnum, CEO of Pyramid Breweries, expects to leave after Vermont-based Magic Hat Brewing Co. completes its purchase of the Seattle beer maker, expected before September.

When R. Martin Kelly was chief executive of Seattle’s Pyramid Breweries a few years ago, he learned how cumbersome it is for a small company to be publicly traded.

Lawyers, accountants, paperwork and fees chew up time and money that could be spent on something more tangible, like making beer.

Kelly now runs a Vermont brewery, and on Tuesday it unveiled plans to acquire Pyramid for $2.75 a share, 56 percent above the previous day’s closing price.

Counting the Vermont brewer’s assumption of $10 million in Pyramid debt, the deal is valued at $35 million, according to executives and securities filings.

“They were spending a lot of money on being public that they couldn’t spend on being a brewery,” said Kelly, who left Pyramid in 2004 and is CEO of the privately owned Magic Hat Brewing Co. & Performing Arts Center in South Burlington, Vermont.

Pyramid CEO Scott Barnum said Pyramid spends almost $1 million annually complying with public company rules and regulations.

“This removes the shackles of being a public company and provides more opportunities for employees in the long run, being part of a bigger, more financially sound entity,” Barnum said.

Pyramid lost $1.8 million in the fourth quarter and $488,000 during 2007. It sold the Thomas Kemper Soda brand last year but continues to make soda for the new owner.

Earlier this month, Pyramid agreed to pay $1.3 million to settle a lawsuit alleging employees at three of its alehouse restaurants were denied adequate opportunity for meal and rest breaks.

Magic Hat sells beer in the East, while Pyramid’s sales are focused mostly in 13 Western states. At the moment, said Kelly, “we have no plans to change the way that business or our business operates.”

Barnum will leave after the deal closes, which is expected before Aug. 31. He said he expects Pyramid’s 500 other employees to keep their jobs.

Kelly was more tentative, saying Magic Hat needs to finish its “due diligence” — a process in which financial professionals go over the planned acquisition in detail — before he will know how the combined company might save money.

That process also will help decide whether the breweries begin producing each other’s beer, a move that would make Magic Hat beers available on the West Coast.

Pyramid is bigger than Magic Hat, producing about 200,000 barrels last year. It has large breweries in Portland and Berkeley, Calif., and operates alehouse restaurants there and in Seattle, Sacramento and Walnut Creek, Calif.

Magic Hat, known for quirky beer names like #9 and its annual Mardi Gras parade in Burlington, produced 102,000 barrels of beer last year. It was founded in 1994 and is still partly owned by co-founder Alan Newman. Among other owners is Basso Capital Management in Connecticut.

Magic Hat’s full name to the contrary, it does not have a performing arts center, Kelly said. The name is “part of our theatrical, irreverent take on the world,” which includes sponsoring performing artists.

News of the deal pushed Pyramid stock up 76 cents to close at $2.52 Tuesday. It has traded between $1.50 and $4.66 during the past year.

After Magic Hat completes its due diligence and the companies reach a definitive agreement, the deal must be approved by regulators and Pyramid shareholders.

Pyramid’s sale comes at a tumultuous time for the beer industry, with many small breweries struggling with the high cost of barley and hops, and worrying that consumers will not pony up when their pricey beer becomes pricier.

Those factors helped spur the merger this year of Woodinville-based Redhook Ale Brewery with Widmer Brothers Brewing in Portland and, on a much larger scale, the combination of Miller Brewing with Molson Coors.

Although Anheuser-Busch, Miller and Molson Coors collectively own a whopping 80 percent of the U.S. beer market, smaller breweries have carved into their market share over the past decade or so, said Ann Gilpin, an analyst at investment-research firm Morningstar.

Big beer companies have been selective in buying craft brewers, she said. “While they certainly have the financial strength to do it, they thought prices were too rich.”

If the Pyramid and Redhook deals are an indication, smaller breweries might be more willing to bargain now.

“I fully expect to see more [deals],” Gilpin said. “Whether it’s more consolidation within craft beer like Pyramid and Magic Hat, or big beer buying craft brewers, it could go either direction.”

Related

• Magic Hat Brewing Co.
• Pyramid Breweries

Pyramid Breweries

Founded: 1984 as Hart Brewing in Kalama, Cowlitz County

Ownership: Publicly traded since 1995.

Volume: About 200,000 barrels in 2007.

Employees: About 500, including 350 at five alehouses.

Flagship beer: Pyramid Hefeweizen, which accounts for more than half of total beer shipments.

Distribution: 38 states; about 75 percent of the beer is distributed in 13 Western states.

Magic Hat Brewing Co. & Performing Arts Center

Founded: 1994.

Ownership: Privately owned by co-founder Alan Newman, Basso Capital Management in Connecticut, and others.

Volume: 102,000 barrels in 2007.

Employees: About 125.

Flagship beer: #9, which it bills as a “not quite pale ale.”

Distribution: 20 states from Maine to Georgia and as far west as Illinois.

Melissa Allison: 206-464-3312 or mallison@seattletimes.com

Copyright © 2008 The Seattle Times Company