January 15th, 2013 by CCBA
November 2nd, 2011 by CCBA
San Diego Beer Week Celebrates Craft Beer in San Diego Nov 4-13, 2011
With over 500 planned events, SDBW promotes San Diego’s thriving craft beer culture, showcasing San Diego’s breweries, restaurants, pubs and other businesses tied to the craft beer community.
October 31st, 2011 by CCBA
IBISWorld, the world’s largest independent publisher of U.S. industry research, expanded its industry search to include the growing craft beer industry.
They project that revenue in the overall brewing industry will grow at an annualized rate of 1.9% over the next five years, with much of the increase occurring in the craft beer industry.
“Consumers are showing a preference for craft brews that not only support their local economy but also feature a more unique taste”.
September 7th, 2011 by CCBA
Come Saturday to the Rubicon Brewing Company for specials on the BBQ, guest beers and two silent auctions featuring “Rare Beers”.
Rubicon Brewing hosts a variety of events to support non profit organizations. This rare beer auction is a fundraiser for the Northern California Brewers Guild and the California Small Brewers Association, organizations supporting craft beer business among consumers, businesses and lawmakers. .
December 18th, 2010 by CCBA
Ladyface Ale Companie announced plans to double its annual craft beer production capacity, up from 600 barrels in 2010 to a projected 1,200 barrels in 2011. The company recently took delivery of new 15 barrel brewing vessels at their facility in Agoura Hills, California.
“With the arrival of new brewing tanks, we’ll have the means to keep more of our regular ales on tap as well as brew special and seasonal ales”, said Brewmaster David Griffiths. “It is very gratifying that demand outstripped production capacity in our first year of operation. This will also allow us to increase availability to wholesale accounts”, added Cyrena Nouzille, General Manager of Ladyface Ale Companie.
Ladyface Ale Companie was established in late 2009 along with its restaurant Ladyface Alehouse & Brasserie. Their regular ales include La Blonde, La Blanche Wit, Blind Ambition (Gold Medal – 2010 L.A. International Beer Competition), Trois Filles Tripel, Ladyface IPA, Chesebro IPA (Bronze Medal – 2010 L.A. International Beer Competition), La Trappistine Dubbel and Picture City Porter. Seasonal and special occasion ales such as Bluebelly Barleywine and Dérailleur bière-de-garde are also brewed. Ladyface is the Conejo Valley’s only microbrewery and gastropub.
Visit www.ladyfaceale.com for more information on Ladyface beers, tours and special events.
August 16th, 2010 by CCBA
Thirsty Bear Brewing Company is the first Californian brewery in 75 years to brew beer with 100% local, organically grown ingredients. As San Francisco’s only brewery making CCOF certified organic beers, Thirsty Bear is also a San Francisco certified Green Business.
Thirsty Bear invites you to join them for a special press tour and tasting of Locavore Ale at 5 pm on August 24, 2010. This is their first 100% Bay Area beer made from Eatwell Farm’s malted barley (Dixon, CA) and Hops-Meister Farm hops (Clear Lake, CA). Eatwell Farm will also provide its organic heirloom tomatoes for the event prepared by Thirsty Bear’s chef Jessica Gorin. You may arrange a tour and tasting the week prior to the release up to and including the release date by contacting brewmaster Brenden Dobel at email@example.com or founding brewmaster and owner Ron Silberstein at firstname.lastname@example.org.
With a renewed emphasis on local, sustainable food, why should beer be any different? This is the thought behind Thirsty Bear, Eatwell Farm’s and Hops-Meister farms joint effort to make beer from commercially available, locally grown malted barley. “It’s a model for brewing beer with commercially available and locally sourced ingredients,” says Ron Silberstein.
“We’ve made beers with locally grown organic hops, but our organic malt comes from Canada, England, or Germany,” explains ThirstyBear head brewer Brenden Dobel. “Moving California brewing forward requires us to start using organic malts that are locally grown.”
The brewery-restaurant serves Spanish cuisine sourcing its products locally and using a contemporary, seasonal approach to traditional Spanish tapas and paellas. It is located at 661 Howard Street, San Francisco, California adjacent to the SF MOMA, Yerba Buena Center for the Performing Arts and Moscone Center.
Seventy-five years ago Prohibition destroyed California’s small malt houses and barley production. Since then, local breweries have had to rely on malted barley grown in the Midwestern plains states, Canada, or Europe. Barely is trucked to giant, industrial malting facilities and then trucked to the brewery. This industrial system creates a big disconnect between a local craft brewery and its ingredients. A few pioneers are trying to restore the local malt house to American craft brewing. “Our friends at Colorado Malting Company are hand malting small batches for us while we develop a malt house on the farm,” explains Goldsmith.