Deschutes Brewery Hires Two New Market Managers

The Oregon-based brewery has new “feet on the street” in both Missouri and Northern California/Nevada 04 June 2012 – Bend, Oregon – Deschutes Brewery has hired new market managers in two of its key distribution regions: Karen King will be managing the state of Missouri and Casey Ripley will manage northeast California and northern Nevada. Both new hires have extensive experience in the beverage industry and bring a passion for craft beer to their new positions.

“We were looking for high energy, passionate people to represent us in both of these important markets,” said Andy Tysler, national sales director for the brewery. “We were pleased to find both Karen and Casey for their respective markets, and are looking forward to seeing them put their skills and knowledge to work in both regions.”

Karen King, who is based in St. Louis, discovered her kinship to craft beer when she began home brewing several years ago. An active part of the beer community in her hometown, King actually discovered Deschutes Brewery at the famous Falling Rock Tap House in Denver, CO, while on a family vacation. She began bartending to be closer to the craft beer she loves, and previously held positions with Goose Island Beer Company and Perennial Artisan Ales. King is a Certified Beer Server through the Cicerone Certification Program and she holds a bachelor of science in journalism from Oklahoma State University. King can be reached at kking@deschutesbrewery.com.

Casey Ripley, who confesses to be the most obnoxious Miami Dolphins fan west of the Mississippi, has worked in the beer industry in the northern California region for the past several years. Prior to joining Deschutes, Ripley held management positions with 7-Eleven Inc., Kroger, and DBI Beverage/Capital Beverage. He discovered Deschutes Brewery at Streets of London bar in Sacramento when he tried out Mirror Pond Pale Ale, which continues to be his “desert island beer.” Ripley holds a bachelor’s degree from San Jose State University and is a Certified Beer Server through the Cicerone Certification Program. Ripley can be reached at cripley@deschutesbrewery.com.

About Deschutes Brewery Located on the banks of the Deschutes River in beautiful Bend, Oregon, Deschutes Brewery is in the business of daring people to expect more from their beer. That’s why we started off back in 1988, selling Black Butte Porter at a time when others were sure a dark beer would never catch on. Our brewers love to buck convention, especially if it makes someone nervous. For us, however, the highest praise is a raised glass and a toast of “Bravely Done!” For more information about Deschutes Brewery and its courageously crafted beers, please visit www.DeschutesBrewery.com, on Facebook at facebook.com/Deschutes.Brewery or on Twitter at Twitter.com/DeschutesBeer.

FINCH’S BEER COMPANY CELEBRATES SUCCESSFUL FIRST YEAR

With a Presence On Shelf and On Tap, Finch’s Beer Co. Establishes Itself in Chicago, Nationwide

CHICAGO, April 22, 2012 – If you haven’t yet heard of Finch’s Beer Co., you likely will soon. This week the Chicagoland brewery celebrates a successful first year of business marked by an expanding beer selection currently featuring their three mainstays, Golden Wing Blonde Ale, Cut Throat Pale Ale and the newly released Threadless IPA, available in 16.9 ounce cans, 22 ounce bottles and on draft, and by becoming the first Chicago-based brewery since Goose Island to distribute outside of the state of Illinois.

“All along it’s been our goal to expose people outside of Illinois to the awesome craft beer renaissance we have here in Chicago, said Finch Beer Co. founder and owner Benjamin Finch. “What started here has quickly expanded outside Illinois borders and in the coming year we will only continue to grow and expand.”

To celebrate their first anniversary the team installed five additional fermentation tanks, bringing their overall brewing capacity at their headquarters to 12,000 barrels a year.

Finch, along with his father Paul Finch and brewmaster Richard Grant, started planning in 2009 for what would become Finch’s Beer Co. With only a year under their belts he attributes the brewery’s quick growth and prosperous increase in production capacity to hard work and a close-knit team that is extremely passionate about what they do.

Today, in addition to their Illinois-based headquarters, Finch’s Beer Co. boasts limited distribution in five states including Wisconsin, Michigan, Indiana, Ohio and Georgia, with beer available both on tap and increasingly at specialty retailers such as Whole Foods and Binny’s.

To help spread the word to future fans, sometimes even before beer has made its way to a specific market, Finch’s Beer Co. has relied heavily on social media to communicate important brand news and messages. In the short time it took to get their brewery headquarters up and running the team had already worked to build buzz online, coining Finch’s as one of the first to successfully build a beer company from the ground up by utilizing less traditional forms of media.

Finch’s Beer Co. has fostered additional fan growth by offering brewery tours and giving an in-depth, behind the scenes look at their brewing process, and finally a taste of their freshly brewed beer.

“Feedback up until this point has been extremely positive,” said Finch. “People seem to love what we’re making, which in turn makes our jobs that much more rewarding and satisfying.”

Recently the team has started creating a fine selection of specialty beers, notably their Secret Stache Vanilla Cream Stout, Sap Sucker California Common Rye and the award-winning Dirtier Bird Barrel Aged Doppelbock, which took a Silver Medal in the Classic category at Chicago's Festival of Barrel Aged Beers in November. Like their mainstay counterparts, the new variations feature Finch’s trademark “finch” on their packaging.

But the new developments for Finch’s Beer Co. don’t stop there.

“With what we achieved over the past year I think it’s safe to say that we’ve surpassed that up-and-coming status,” said Finch “But that’s not to say that our work here is done. We have a number of exciting developments in the works and I think we’re all looking forward to another extremely successful year.”

Finch’s Beer Co. beer is currently available in 16.9 ounce cans and in 22 ounce bottles at select retailers including Whole Foods and Binny’s. For more information please visit http://www.finchbeer.com. You can also find Finch’s Beer Co. and receive real-time updates on Facebook https://www.facebook.com/FinchBeer and Twitter https://twitter.com/finchbeer.

My girlfriend is the best mover - From the beer store

Contribution by Stevie Kirby

Do you ever wonder if you are dating the right person? I think everyone has thoughts wondering if they are with the right person. I know I did. Well, I did until this week. I recently moved into a new apartment on the other side of town. I have moved a lot and each time no one was eager to help. My girlfriend was my hero this time. She helped me with everything. She labeled all ohttp://www.blogger.com/img/blank.giff the boxes to make the move easier. She helped unload all of the boxes and organized everything. She called and set up Directtv before the move, so I didn’t miss the football games. She even went out to get food, while I was loading the boxes into one of the cars. She tried so hard to make everything easy and pleasant. No one I have ever been with has gone to so much trouble to help do something no one actually wants to do. All of my doubts about her being the “one” have disappeared.

HISTORIC BREW BROUGHT BACK TO LIFE

Courage Imperial Russian Stout, a beer last brewed in London in 1982, has
been recreated by Wells and Young’s head brewer,
Jim Robertson, who last crafted the beer in Horselydown, London.

The beer, which has become an iconic and much sought after brew, is being
officially launched at the Great American Beer Festival at the renowned
Falling Rock Taphouse, Denver, on the 30th September.

The beer has been maturing since May this year and Robertson admits
brewing the iconic beer has been a joy. He says: “I was one of the last
brewers to produce this beer in London and it has been an honour, a
privilege and, I must admit, a labour of love for me. This beer is a real
test of my abilities as a brewer – it uses a large amount of raw
ingredients and brewing the beer in an automated brewery has been a real
challenge. But I’m incredibly happy with the final brew, and can not wait
to share it with people at the launch.”

The 10% ABV beer, which is set to be produced yearly by Wells and Young’s,
will be available in the US initially, but beer lovers in the UK need not
worry as there are plans to make Courage Imperial Russian Stout more
widely available in 2012.

Leading beer journalist Melissa Cole has been working closely with Jim and
was instrumental in persuading Jim to take on the challenge to brew this
iconic beer again. She says: “This beer is as steeped in history as it is
in flavour, and I'm thrilled to be just a small part of its story because
I personally know of at least three professional brewers that this beer
inspired to get into the industry, that's how amazing it is.

"I can't wait to hear what people think of it because Jim has done such a
great job of re-creating the unique flavour fingerprint of Courage
Imperial Russian Stout, which is so indulgent it should almost be
illegal!"

Russian Imperial Stout is a strong dark stout dating back to the 18th
century when it was produced at Thrale’s Brewery in London to export to
the court of Catherine II of Russia. The high alcoholic strength was
necessary to prevent the beer from freezing in the temperatures of the
Baltic Sea on its voyage to Russia and along with a high degree of hop it
has the keeping quality of a fine wine.

In 1791 the brewery changed hands and the beer became known as Barclay
Perkins Imperial Stout. When the brewery was taken over by local rivals
Courage the beer was renamed Courage Imperial Russian Stout.

Wells and Young’s Brewing Company acquired the Courage brands in 2007 with
Jim Robertson overseeing the transfer of Courage Best and Directors to the
brewery in Bedford.

Courage Imperial Russian Stout has a rich, espresso body with pear
overtones and an intriguing fresh, smoky, fruity finish. The beer is
brewed with chocolate, amber and pale ale malts, Hersbrucker and Styrian
Goldings hops and accredited natural mineral water from the brewery’s very
own well.

Jim adds: “Although the beer has been maturing since May 2011, if you
really have the patience and the willpower, it is best to let the beer
mature in the bottle for up to thirteen years!”

500 years ago, yeast's epic journey gave rise to lager beer

MADISON - In the 15th century, when Europeans first began moving people and goods
across the Atlantic, a microscopic stowaway somehow made its way to the caves and
monasteries of Bavaria.

The stowaway, a yeast that may have been transported from a distant shore on a piece
of wood or in the stomach of a fruit fly, was destined for great things. In the dank
caves and monastery cellars where 15th century brewmeisters stored their product,
the newly arrived yeast fused with a distant relative, the domesticated yeast used
for millennia to make leavened bread and ferment wine and ale. The resulting hybrid
- representing a marriage of species as evolutionarily separated as humans and
chickens - would give us lager, the clear, cold-fermented beer first brewed by 15th
century Bavarians and that today is among the most popular - if not the most popular
- alcoholic beverage in the world.

And while scientists and brewers have long known that the yeast that gives beer the
capacity to ferment at cold temperatures was a hybrid, only one player was known:
Saccharomyces cerevisiae, the yeast used to make leavened bread and ferment wine and
ale. Its partner, which conferred on beer the ability to ferment in the cold,
remained a puzzle, as scientists were unable to find it among the 1,000 or so
species of yeast known to science.

Now, an international team of researchers believes it has identified the wild yeast
that, in the age of sail, apparently traveled more than 7,000 miles to those
Bavarian caves to make a fortuitous microbial match that today underpins the $250
billion a year lager beer industry.

Writing this week (Aug. 22) in the Proceedings of the National Academy of Sciences,
researchers from Portugal, Argentina and the United States describe the discovery of
a wild yeast in the beech forests of Patagonia, the alpine region at the tip of
South America, that apparently solves the age-old mystery of the origin of the yeast
that made cold-temperature fermentation and lager beer possible.

"People have been hunting for this thing for decades," explains Chris Todd
Hittinger, a University of Wisconsin-Madison genetics professor and a co-author of
the new study. "And now we've found it. It is clearly the missing species. The only
thing we can't say is if it also exists elsewhere (in the wild) and hasn't been
found."

The newfound yeast, dubbed Saccharomyces eubayanus, was discovered as part of an
exhaustive global search, led by the New University of Lisbon's José Paulo Sampaio
and Paula Gonçalves. Aimed squarely at resolving the lager yeast mystery, the
Portuguese team sorted through European yeast collections, combed the scientific
literature and gathered new yeasts from European environments. Their efforts yielded
no candidate species of European origin.

Expanding the search to other parts of the world, however, finally paid dividends
when collaborator Diego Libkind of the Institute for Biodiversity and Environment
Research (CONICET) in Bariloche, Argentina, found in galls that infect beech trees a
candidate species whose genetic material seemed to be a close match to the missing
half of the lager yeast.

"Beech galls are very rich in simple sugars. It's a sugar rich habitat that yeast
seem to love," notes Hittinger.

The yeast is so active in the galls, according to Libkind, that they spontaneously
ferment. "When overmature, they fall all together to the (forest) floor where they
often form a thick carpet that has an intense ethanol odor, most probably due to the
hard work of our new Saccharomyces eubayanus."

The new yeast was hustled off to the University of Colorado School of Medicine,
where a team that included Hittinger, Jim Dover and Mark Johnston sequenced its
genome. "It proved to be distinct from every known wild species of yeast, but was
99.5 percent identical to the non-ale yeast portion of the lager genome," says
Hittinger, now an assistant professor of genetics at UW-Madison.

The Colorado team also identified genetic mutations in the lager yeast hybrid
distinctive from the genome of the wild lager yeast. Those changes - taking place in
a brewing environment where evolution can be amped up by the abundance of yeast -
accumulated since those first immigrant yeasts melded with their ale cousins 500
years ago and have refined the lager yeast's ability to metabolize sugar and malt
and to produce sulfites, transforming an organism that evolved on beech trees into a
lean, mean beer-making machine.

"Our discovery suggests that hybridization instantaneously formed an imperfect
'proto-lager' yeast that was more cold-tolerant than ale yeast and ideal for the
cool Bavarian lagering process," Hittinger avers. "After adding some new variation
for brewers to exploit, its sugar metabolism probably became more like ale yeast and
better at producing beer."

Draft beer for everyone: No man left behind!

Birdman Brewing Company, LLC strives to grant universal access to the wonderful world of draft beer.

Let’s face it. The world can be a pretty messed up place. The line between the ‘Haves’ and ‘Have Nots’ in the world is widening. The rich get richer. The poor get poorer. At the same time, the Federal deficit is growing out of control, and educational funding is being slashed left and right at the national, state and local levels. We see wars that never seem to end and a surge of national disasters. Crime rates are up, and Wall Street seems just one news story away from a big tumble.

But we are here to reassure you that it’s not all doom and gloom. In this uncertain world around us, there is, in fact, one universal constant that brings hope, optimism, happiness and peace. We’re talking about draft beer, people. Good old, free-flowing draft beer. It’s been curing the world’s ales, er…ails, for literally centuries in one form or another.

So it is with this understanding that Birdman Brewing Company, LLC proposes the No Thirsty Man Left Behind Act of 2011. With undying commitment to the vision of granting draft beer access to every man, woman, and 21-or-older-child, we will strive to source draft beer equipment and to provide it to today’s Every Man at a price and value that is accessible to the masses.

In this messed up world, where politicians choose to serve themselves rather than their constituents, we say that it’s time to serve ourselves. And we can think of nothing better to serve, than a draft beer. No man shall be left behind.

Birdman Brewing Company, LLC is committed to providing draft, kegging and homebrewing equipment at a price that leaves no man behind. www.birdmanbrewing.com

CAMRA - ‘People’s Pint’ to help save community pubs and promote responsible drinking

Issued: Friday April 30^th 2010CAMRA Great British Beer Festival 2011, Earls Court, London, 2nd – 6th August 2011- www.gbbf.org.uk

At the Great British Beer Festival today, CAMRA, the Campaign for Real Ale, has welcomed the Government’s decision to introduce a 50% excise duty reduction on beers at or below 2.8% ABV from October 2011 in a move that will allow consumers to enjoy a lower priced and lower strength pint in their local.

CAMRA predicts the introduction of low strength beers – dubbed the ‘People’s Pints’ - in pubs could be a huge boost to the licensed trade in light of new consumer research – out today - showing how 1 in 2 regular pub goers would like to see more pubs selling a low strength beer option.

Building on the success of a campaign which CAMRA has been leading since 2009, further new research has shown how pub goers would like to see more pubs selling low strength beers due to factors such as the ability to help regulate drinking levels, their more refreshing taste, their low calorie content, and their lower cost.

CAMRA estimates that someone drinking a pint in a pub could save 50p per pint if they choose a lower strength beer compared to an average 4% ABV bitter.

Mike Benner, CAMRA’s Chief Executive, said:

‘On the basis of today’s research, CAMRA believes the introduction of a low strength beer option in pubs could be a great selling point for all licensees looking to offer diversity and choice to their customers, as well as making it easier to regulate their drinking.

‘Brewers are proving it is wholly possible to brew a low strength real ale packed with flavour, and as we’ve emphasised before, introducing the ‘People’s Pint’ into pubs is a win-win scenario for both the industry and Government in promoting a responsible drinking message.

‘Lower strength beers also offer a great choice to the health-conscious consumer as they have fewer calories than stronger drinks, so there’s no need to ditch your pint if you are counting the calories and research has shown that they are effective in rehydrating***. With lower strength real ales you have a product that is natural, refreshing, and can be part of a healthy lifestyle.

‘A lower rate of duty on lower strength beers is a win-win scenario for the industry and for Government and CAMRA is urging the Government to call for the EU Excise Directives to be amended to enable beers up to 3.5% to benefit from a reduced rate of duty. This would provide a great boost for community pubs and responsible drinking.’

Lower Strength Taste Test

On the eve of the Great British Beer Festival CAMRA conducted a taste test to find out whether beer experts could differentiate between a low and mid strength real ale. In a tasting consisting of real ales from 2% to 3.5% ABV, even a panel of experienced drinkers did not manage to correctly differentiate the products.

As part of its continued campaigning, CAMRA is calling on the Government to extend the announced duty relief rate up to 3.5% ABV. Bearing in mind 19 different British real ales will be on show throughout the Festival week at or below 3.5% ABV, CAMRA is inviting consumers to come down and see for themselves the amount of flavour packed into low strength beers by Britain’s skilled craftsmen, and conduct their own taste tests.