This year, Emily designed 3 different logos—two black and white and one color. Feel free to share them on all your social media platforms, blogs and use them on any IPA Day marketing and event materials!

Need higher res? e-mail emilyragle@gmail.com

Color

Black & White #1

Black & White #2

ABOUT EMILY RAGLE

Emily Ragle is a graphic designer from New Jersey. She works full-time at a small studio making iPad apps, and part-time giving tours at Carton Brewing. She’s a certifiable craft beer nerd who also enjoys baking, football, travel, and the occasional bourbon. When she has free time (which is not often) she directs/films/produces a web series on homebrewers. Check her other work out at http://emilyragle.com or follow her on twitter & instagram @emilyragle.

ABOUT IPA DAY

Some of you might be asking yourself, what is IPA Day? Great question!

Founded in 2011, IPA Day has quickly become the world’s largest virtual beer party. It is a universal movement that was created to unite the voices of craft beer enthusiasts, bloggers and brewers worldwide, using social media as the common arena for connecting the conversation.

For the past two years, hundreds of events, tastings, festivals and dinners have been hosted around the world in celebration of IPA Day. Last year, roughly 12 thousand tweets from more than eight thousand people were sent out over a 24-hour period, yielding over 10 million impressions for the #IPAday hashtag on Twitter.

The goal is to make this year’s IPA Day even more viral. Getting involved is easy, the only requirements are an appreciation for great craft beer and the willingness to spread the word. On August 1, share your photos, videos, blog posts, tasting notes, recipes and thoughts on IPA with the world. Be sure to tag your posts on Twitter, Instagram, Facebook, Pinterest, Google+ and other social media platforms with the #IPAday hashtag. Please note that this year we are using a lower case “d” in the hashtag to reduce confusion.

Wanna take your participation to the next level?

Organize an IPA Day event at your brewery, brewpub, restaurant, bar, bottle shop, home or office. Be sure to post your events on the CraftBeer.com Event Calendar so others in can join in. Here are some helpful tips on submitting an event.

Normal beers aren’t really Dogfish Head’s thing — but, if there is one old-world style Dogfish Head has embraced, tweaked and reinvented, it is the India Pale Ale. After watching a TV chef pepper a soup in continuous intervals, Sam Calagione, Dogfish Head’s founding brewmaster, developed his innovative continual-hopping method. Instead of employing the typical 3 stage (flavoring, bittering and aroma) hop addition process that most brewers use, Sam decided to hop his IPAs by the minute. Every minute for a total of 60, 75, 90 and 120 minutes — Dogfish Head continuously adds its hops to the boiling wort. The result? More hop isomerization takes place, which imparts more bitterness to the beer.

This February and March, Dogfish Head invites its friends and fans to celebrate its iconic line of India Pale Ales. They will be hosting dozens of hopalicious beer dinners across the country (but not in Norcal – grrr!). Dogfish heads will also be unveiling two brand-new IPAs (and they better be available near me – ahem) as well as a redesigned Randall the Enamel Animal and a special new glass.

A hop eclipse when? A Hop Eclipse Now!

Dinners and Promotions

• Feb. 7: American Sardine Bar, Philadelphia, Pa.
• Feb. 8: Dogfish Head Brewings & Eats, Rehoboth Beach, Del.
• Feb. 12: Two Stones Pub, both Newark and Wilmington, Del.
• Feb. 18: Restaurant 55, Dover, Del.
• Feb. 18: Boulders on Broadway, Tempe, Ariz.
• Feb. 24: Coopers Craft Kitchen, Manhattan, N.Y.
• Feb. 25: Alewife, Queens, N.Y.
• Feb. 26: Driftwood Publick House, Plymouth, Mass.
• Feb. 27: The Pickled Pig Pub, Rehoboth Beach, Del.
• Feb. 28: Bigelow Grille, Pittsburgh, Pa.
• Feb. 28: Morris Tap & Grill, Randolph, N.J.
• March 2: The Draft House, Orange City, Fla.
• March 5: Datz, Tampa, Fla.
• March 6: Memphis Taproom, Philadelphia
• March 6: The Pub, Tampa, Fla.
• March 7: Tap 42, Fort Lauderdale, Fla.
• March 11: Birch & Barley, Washington, DC
• March 11: McK’s, Daytona Beach, Fla.
• March 12: Franklin & Co., Los Angeles, Calif.
• March 12: The Big Mansion, Melbourne, Fla.
• March 13: HopJacks, Pensacola, Fla.
• March 13: Harrys Savoy, Wilmington, Del.
• March 14: Fish Ale, Panama City, Fla.
• March 14: Bistro on Bridge, Phoenixville, Pa.
• March 14: Mt. Washington Tavern, Baltimore, Md.
• March 19: Cypress Street Pine & Plate, Atlanta, Ga.
• March 20: Trappeze Pub, Athens, Ga.
• March 21: The Porter, Atlanta, Ga.
• March 21: The Pour House, Westmont, N.J.
• March 21: Cibo, Pittsburgh, Pa.
• March 24: Oblivion, Orlando, Fla.
• March 25: Barleys, Greenville, S.C.
• March 25: The Ginger Man, Norwalk, Conn.
• March 26: Alla Spinna, Philadelphia, Pa.
• March 27: High Spot, Cambridge, Md.

Stay tuned for more information and innovation from Dogfish Head!

In honor of the BCS Bowl Championship Series, I partnered with Kettle Brand® to create 5 kick-ass craft beer & chip pairings for each of the major 5 bowl games. I kicked the series of BCS Bowl Chip & Beer Pairings with picks for the 2013 Rose Bowl, 2013 Orange Bowl, and the 2013 Sugar Bowl. Up next are my picks for the 2013 Fiesta Bowl!

2013 Fiesta Bowl: Oregon vs. Kansas State

One of the most sought-after bowl game in college football, the Fiesta Bowl hosts the Big-12 champion against a top-tier at-large opponent, unless the Big-12 champion goes to the BCS National Championship Game. This year, Big-12 Champion Kansas State got the automatic bid to the Fiesta Bowl. After losing to Stanford, top-ranked and once-National Championship-bound Oregon was shut out from the Pac-12 Championship game, leaving it ineligible for the Rose Bowl yet still the highest ranked at-large team. And so, #5 Kansas State has found itself matched up against #4 Oregon in, quite possibly, one of the best match-ups of the year.

Fiesta Bowl Kettle Chip: Jalapeño Jack

Outside of the sponsor chip (no need to promote that brand here), no chip pairs with the Fiesta Bowl as good as this Southwestern cheesy blend on a crunchy, fresh baked potato chip. This 1989 Kettle Brand classic has the same creamy flavor as Jack cheese but packs a fiery punch with peppercorns and jalapeño pepper that you can actually see and taste!

Fiesta Bowl Beer Pairing: American IPA

One of my all-time favorite flavor pairings in this world is hops and heat. Both the high level of hops and the moderately high levels of carbonation in an IPA have a pleasant cooling effect that help this style of beer stand up to some of the spiciest of spicy foods – especially ones that are greasy!

The only exception to this rule is high-alcohol IPAs in the Double and Imperial range. Alcohol intensifies the burn from hot spices, which can make the pairing extremely uncomfortable. Avoid pairing really spicy foods with high alcohol beers.

Known for producing some of the most potent, bitter and intense hops varietals found anywhere, the Pacific Northwest produces about 20-percent of all the hops on earth, and more than any other region of North America. These Cascadian-grown hops offer a range of flavors and aromas unique to the region. Aromatic, fruity, and floral to resinous, piquant, and bitter, Northwest hops offer a gusto unlike any others grown around the world. For this, folks from British Columbia to Northern California, Oregon to Idaho have developed a palate for the potent and intricate nuances of these varietals.

Oregon Fan Recommendations: Ninkasi Total Domination IPA, Oakshire Watershed IPA, Hop Valley Alphadelic IP, Falling Sky Exposure IPA

Kansas State Fan Recommendations: Free State Brewing Stormchaser IPA, Tallgrass Brewing IPA, Little Apple Brewing Prairie Ale, Blind Tiger Tiger Bite IPA.

Wench’s Fiesta Bowl Pick: Oregon Ducks

My rationality on this pick has nothing to do with my love for Oregon beer – although, I do love it very very much.

Both Oregon and Kansas State had dreams of making it to the National Title Game. And if it wasn’t for each of their performances on November 17th, they both would have made it.

This year, Oregon joins the ranks of Ohio State, USC and Miami, as the fourth program to play in four straight BCS bowl games. Although Oregon is 2-2 in BCS Bowl games, Kansas State lost to Ohio State in its only other BCS appearance (Fiesta Bowl in 2004). Technically, Oregon has also lost to Ohio State in a major BSC Bowl game, but that is neither here nor there.

Both Oregon and Kansas State boast two of the best offenses in the state. This season, Oregon averaged an impressive 50.8 points per game, while Kansas State averaged an even more impressive 40.7 points. Although not as highly ranked as their offenses, both defenses are also pretty evenly matched. Oregon has forced a major-college-high 39 turnovers, while Kansas State forced 31.

My prediction is that the game will be very, very close. But the Oregon Ducks will come out on top!

Stay tuned for my National Championship picks!!!

Cheers!!

This year, that all changed. Thanks to the kind people at HashTracking. com, I was able to get my hands on a pro-report for a 24 hour period spanning from 2am (PST) on Thursday, August 2nd to 2am (PST) on Friday, August 3rd. As a result, this report is biased to the U.S. West Coast, and doesn’t completely represent the global picture of International IPA Day.

It is important to note that, outside of the U.S., reports of IPA Day were recorded from Europe (mostly the UK), China, Japan, New Zealand, Australia & Brazil — as well as other countries that I haven’t been able to officially capture data from. Although, many of these countries were very active on IPA Day, due to the major timezone differences, the data I’m sharing with you today mostly reflects the Western Hemisphere and U.S. participation in IPA Day.

Nonetheless, the data is pretty exciting and I am pretty stoked to pass it along. If you have any questions, comments or concerns about any of these numbers or findings, feel free to comment below and I will do my best to address them.

First, let’s talk about general stats. In the course of 24 hours, the #IPAday hashtag was tweeted 11.8 thousand times by 8 thousand people with a total followership of 5.1 million. This yielded over 10.2 million impressions.

The majority of tweets (in the thousands) were sent between the hours of 7pm PST and 9pm PST — roughly 10pm-12pm EST.

Of the total 11.8k tweets, 9.7k (83%) were original tweets, 922 (8%) were @message or reply tweets, and 1.1k (9%) were retweets.

Now, let’s talk about the big hitters on #IPAday — aka the influencers. First we have the categories for Most Popular and Most Tweets. The most popular #IPAday tweets were determined based on number of mentioned and number of retweets. Most Tweets speaks for itself.

And then we have the categories for most reach and most impressions. Most reach was determined based on number of followers. And most impressions was a combination of number of tweets and the number of followers (how many potential followers did those tweets reach?).

When it came down to where all the action took place, I relied on Trendsmap.com for real-time local Twitter trends. Sadly, these graphs are impossible to capture after the fact, so sadly all I have are two screen shots of the map — one of the world and one of the U.S. Luckily, they were taken during the “high traffic” time of #IPAday posts, so I do think the screen shots are on spot when it comes to tracking activity.

According to Trendsmap.com, throughout the day, the hashtag #IPAday trended, at one point or another, in the following North American cities: Vancouver (Canada), Seattle, Portland, San Francisco, Boise, Phoenix, Los Angeles, San Diego, Las Vegas, Denver, Austin, Houston, Jacksonville, Orland, Atlanta, Charlotte, Raleigh, Washington D.C., New York City, Philadelphia, Manchester, Boston, Indianapolis, Grand Rapids, Detroit, Chicago, Milwaukee, Kansas City, Des Moines, St. Louis and Winnipeg (Canada). And there were probably other cities that I didn’t see or write down because the map changed so frequently. But, you have to admit that this is a pretty damn good snapshot.

The U.S. at 6:18 PM (PST)

As for the most active cities, noted by the size of the #IPADay box floating over them, Atlanta, Philly, Chicago, Austin, San Diego, San Francisco and Vancouver take home the cake as the most popular IPA Day locations. The most amount of tweets during the day seem to have been coming from those cities. If I had to pick just one, I would say that Chicago was consistently one of the most popular, if not the most popular, #IPADay cities all day long.

The most impressive statistic, in my eyes, was Brazil, who consistently appeared on the Trendsmap all day long. U.S. and U.K. was expected to trend — but Brazil? Now, that is impressive!

The World at 6:13PM (PST)

As for the other social media platforms, little data is known. Unfortunately, Facebook’s privacy features do not allow us to get an accurate snapshot of IPA Day related posts. All we can do is estimate that Facebook had a similar overall participation number to Twitter (which was 8k, if you remember). Add fan pages into the mix and this number is amplified. As for Instagram, Pinterest, Google+, Flickr and all the other social media sites — that data is not also available at this time. However, the ever popular beer-themed social media platform Untappd should be releasing its data within a few hours or so — which will give us a little more insight.

When it comes to blog posts and articles from noteworthy media sources, hundreds if not thousands of sites made IPA Day reports. Other than doing a Google search on the terms #IPAday and IPA Day, there is little data that I have outside of my guesstimate.

Moral of the story is that the 2nd Annual #IPADay was a tremendous worldwide success. And I can say this with complete confidence, with or without statistics. Most people can probably agree that 8k+ people talking about craft beer on the Internet is a good thing for the industry, regardless of whether or not they personally “agreed” with the celebration concept. I also think it is safe to say that this has been the biggest virtual craft beer party to date — something you (my fellow par-tay people) should all be proud of.

And on my last note, I want to send a tremendously grateful toast to each and every single one of you that participated in #IPADay for your support and advocacy of craft beer! It is because of all of you that craft beer continues to grow and thrive in today’s crazy world and backwards economy!

Cheers!

In honor of today’s beeralicious celebration of one of craft beer’s most iconic and beloved styles, the India Pale Ale, I would like to feature a list of awesome (and very important) articles to read today.

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Mythbusting the IPA

[Source: All About Beer Magazine, Author: Pete Brown] — Most people would call it crazy, but the crazies call it ‘living archeology’: if material remains of our past no longer exist, we have to recreate past times as best we can in order to figure out the truth of how people lived back then. It drives some to live as bronze-age villagers, others to dress up as Roman legionnaires and go ten rounds with Gaulish barbarians. It drove me to recreate the greatest journey beer has ever made, an 18,000 mile sea journey that hasn’t existed for 140 years. (read more)

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The Truth About the Origins of IPA

[Source: Beer Connoisseur Magazine, Author: Martyn Cornell] – Because of its popularity, most craft drinkers know – or think they know – how IPA began. To quote one version of the popular history of the style: “Back in the late 1700’s and early 1800’s, England held a large colonial presence in India. The soldiers, sailors and civilians had a huge appetite for beer. Trouble was, the voyage to India was long, and by the time the ship made it there the traditional beers had spoiled. Even when they didn’t, the dark porters that were popular at the time weren’t quite the ticket in the hot climate of India. (read more)

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The Ever-Emerging Sub-Categories of IPA

[Source: CraftBeer.com, Author: Ashley V Routson] – In a world were innovation only breeds innovation, it’s natural that craft beer, an industry born from ingenuity, is ever-evolving. Today, there are no laws that dictate how beer must be brewed, and the creative ability of craft brewers is seemingly unlimited—as evidenced by the boundless flavor combinations being brewed. Older styles are continuously being manipulated to create newer styles and sub-categories. As a result, style guidelines and categories are constantly changing to keep up with evolution of craft brewing. (read more)

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Cascadian Dark Ale: A Rose By Anything Other Name

[Source: CraftBeer.com, Author: Matt Van Wyk] — Lately there has been much fuss over a new—or is it old—beer style and what it should be called.  The style I’m referring to is known by three different names; Black IPA, India Black Ale (IBA), or Cascadian Dark Ale (CDA). In short, it is a dark hoppy beer. But in truth, it is so much more. So the questions remain; what do we name it, who made it first, and what defines the style? And, do any of these details even matter? (read more)

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In Defense of Language: or How I Learned to Stop Worrying and Love Black IPA

[Source: CraftBeer.com, Author: Greg Koch] – If you know anything about me, this should come as no surprise. You see, I’m kind of a stickler about names, and I can stay silent no longer. There’s been some controversy over what to call an IPA that is black. Hmmm…Black IPA seems like a damn fine match if you ask me. But there are some who wish to confuse the issue by introducing other, more confusing names to the equation. (read more)

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For the Love of Hops: The Birth of a New Style

[Source: All About Beer Magazine, Author: Stan Hieronymus] – Our mission on this last Thursday in September: To try every double (or imperial) IPA we can find at the Great American Beer Festival in Denver. Why? These are extreme beers that take your taste buds on a roller coaster ride as long and furious as, say, the Raptor at Cedar Point in Ohio. (read more)

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“OMG Hops!” Today’s American-Style India Pale Ale

[Source: CraftBeer.com, Author: Kay Witkiewicz] – If German brewers are the masters of malt and Belgian brewers are the wizards of yeast, then American craft brewers are undoubtedly the kings of the hop. Despite its British colonial origins, no beer style is more closely associated with the U.S. than the India Pale Ale (IPA). To be even more specific, the West Coast—California, Oregon, and Washington—has long been the emerald beacon of hoppy beers, but this trend appears to be changing. (read more)

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August and IPA Day

[Source: Brewer’s Association Blog, Author: Paul Gatza] – The crack staff of CraftBeer.com (and by crack I mean ready to crack a cold beer) is featuring IPA Day (#IPADay). IPA Day celebrations commence August 2nd. For more background on IPA Day, here is one CraftBeer.com muse.

India Pale Ales have vaulted in popularity over the last few years. IPAs even outsell all of the seasonal beers out there by dollars in SIG scan data. In the latest year-to-date data, IPAs are up 39.5% by volume–on top of 40% growth last year–and up 45.7% by retail dollars. (read more)

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#IPADay: When Big Beer Takes Your Holidays, Make Your Own

[Source: Bagel Bites, Author: Emily Ragle] – The buzz around #IPADay reached a fever pitch yesterday, and while most tweeters were being good sports, reminiscing about their first IPA, sharing recipes, etc., every holiday must have its Scrooge, and the Bah-Humbug tweets have REALLY started to wear on me. The worst part? They’re coming from craft beer drinkers, industry members, and bloggers remarking that #IPADay and all holidays like it are “for the record, stupid.” (real more)

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25 Must Try West Coast IPAs for International #IPADay

[Source: BREWPUBLIC.com, Author: Angelo De Ieso] – With IPAs, harnessing the bold character of a heavy hop bill is an art and a science that is continually being understood as the modern palate continues to be redefined. Living in the Pacific Northwest, we are blessed with access to about 20-percent of the world’s hop supply, with varietals unlike any others grown abroad. Here’s a look at some wonderful IPAs from the West Coast available in bottles/cans that we think you’ll enjoy on this hoppy day. (read more)

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Cooking & Mixing Cocktails with IPA

[Source: IPADay.Org, Author: Ashley V Routson] – A collection of IPA-based cooking recipes, beer cocktails and homebrew recipes from brewers, bloggers, bartenders and chefs. New recipes are constantly being featured, so keep checking back for more delicious ideas! (read more)

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Pairing Lesson: Pale Ale, IPA, and Imperial IPA

[Source: Brew.Cook.Pair.Joy., Author: Steph Weber] – India pale ale (IPA) is a really wonderful style to pair with food. IPAs are assertively bitter, with prominent hop flavor and aroma.

IPAs are bold, and therefore require boldly-flavored foods. Grilled steak with a peppercorn spice rub paired with an IPA is a match made in heaven. And anything made with hot peppers works. When the bitterness of an IPA equals the intensity of the spices in the dish, you’re good to go. (read more)

The amazing growth that the U.S. craft beer industry has experienced over the past few years has, sadly, made many of us American craft beer lovers take it for granted. Especially where I live in Northern California, a region of the country that boasts some of the greatest brewers in the world. Most of my neighborhood bars and restaurants have at least one craft beer, if not only craft beer, on the menu.

But, this is not necessarily the reality outside of California, or even the U.S. Unfortunately, most of the countries in this world (I’m assuming over 90%) have little to no craft beer available in the market, let alone craft breweries. This brings us to India.

Quite ironically, the country known for inspiring the most popular and most brewed category of craft beer — the India Pale Ale — does not boast a thriving craft beer culture. Partially due to its lack of craft breweries, the majority of beer being produced and sold in India is, as one can assume, yellow fizzy macro lagers. Well, until now that is.

In just the past few years, India’s beer industry has experienced a lot of change. Small craft brewpubs have emerged and a few foreign imports, such as Boston Lager, Paulaner and Chimay, have become available in the Indian market — giving Indians a new taste for craft beer and creating a demand for it in the process.

Enter Independence Brewing Company, a new craft beer venture focused on igniting a craft beer revolution in India. Dedicated to offering independence from uninspired, yellow fizzy beers to the emerging beer connoisseurs in India, Independence Brewing Company is the brainchild Avanish Vellanki and Shailendra Bist — two passionate and devoted craft beer geeks with strong ties to India.

What makes IBC’s story so unique, is its support and backing from the illustrious CEO & co-founder one of the U.S. largest and most beloved craft breweries, Stone Brewing Co., Greg Koch. Known as one of the most powerful and strongest voices in craft beer, Greg is not the type to enter into partnerships lightly — especially ventures that involve his greatest love, craft beer. But IBC’s mission struck a chord with Greg, as I am sure it will with other craft beer lovers around the world.

Upon hearing the news surrounding the development of Independence Brewing Company and Greg’s involvement, I reached out to its founders and to Greg to learn more about the project. They granted me an exclusive interview, which I am extremely honored to share with you today. Hopefully, after reading it, many of you will be inspired to get involved in IBC and help to make their amazing dream a reality! Cheers!!!

Shailly & Avanish, Independence Brewing

“Putting the India Back in IPA”

An Exclusive Interview with Avanish Vellanki and Shailendra Bist of Independence Brewing Co.

(with inserts from Greg Koch)

An award winning brewer/ mechanical engineer and a Wall Street investment banker is quite a powerful partnership. How did you two meet?

Shailly: Back in 2010 we were both independently exploring the possibility of starting a brewery in India. One of our common friends, a brewer who recently started a brewery in Singapore, suggested we meet. We met in late 2010 over a couple of beers and it instantly seemed like a great partnership. Over a couple more meetings we decided to join forces and start Independence Brewing Co.

How did you both first get into craft beer?

Avanish: For me, it was about experiencing variety.  I think a person can have water downed lagers for only so long before they start venturing out.  In my view, the craft beer market is the natural evolution of any beer market – people anywhere will want to find variety and greater depth to their brews than the industrial lagers are able to provide.

Shailly: I came to the US in mid 2001 for my masters at Purdue. Had my first craft beer, a pale ale, at a local pub brewery in Lafayette, IN where coincidentally I also met my wife to be! You could say that my two loves affairs started back then.

Shailendra Bist, aka "Shailly"

Every craft beer professional has at least one pinnacle craft beer experience that completely changes his perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.” What was your first craft beer epiphany?

Shailly: From the first time I tasted a fresh craft beer I knew I had a special liking for it, but it was all still a little distant. The first time I tasted my own craft brew, an all extract IPA which was not necessarily all that good, it totally changed by connection with beer. I felt like it was a friend I knew intimately.

Avanish: It’s hard for me to identify the “epiphany” moment since I think it was very gradual for me.  At one point, around 2008 when I was in New York, I noticed that if a venue didn’t offer some craft brews on tap, or at least some bottled craft beers, I would push for my group of friends to find another venue.  I personally haven’t had one of the mainstream US lagers in over probably over 5 years.

Why did you choose to build a brewery in India? Why not the U.S.?

Avanish: The obvious reason is that India doesn’t have craft beer.  It was a chance to bring something new to the market of our heritage.  It was really, ultimately, that simple.

But if I were to put my Banker hat on, I would say the US is a mature beer market and while the craft beer segment is growing, there are a ton of players.  With over 2,000 breweries and over 700 breweries preparing to launch, it would be much more difficult to differentiate ourselves, especially related to where the bar is set in India.  In India, there are only 12-15 bottled brands available in the country, with only another 10 or so pub breweries that have just recently been set up.  And that is in a nation that is quadruple that of the US in terms of population.  Again, it was quite clear what needed to be done.

The main goal of Independence Brewing Co. is to provide a variety of fresh, craft brews for the emerging beer connoisseur in India. What is the current beer drinking culture like in India? How is it different from past years?

Shailly: The beer drinking culture is rapidly transforming. There used to be a time where drinking beer was done discreetly and almost no women drank beer.  With rapid economic development and changing social norms beer drinking is becoming common place in any and all social events, sports events etc. This is the reason why beer volume sales are doubling every 3-4 years! Unfortunately all of this beer is industrial lagers. There are 2-3 good brew pubs that have sprung up and a lot of imported craft beers are entering the market as more and more people demand something beyond that yellow fizzy stuff. We hope we can provide locally made awesome craft beer that Indians can enjoy and be proud of.

Why did you choose the name Independence Brewing Company?

Shailly: We started IBC with the singular aim to introduce real craft beer to Indians and do our part in brining Independence from boring beers! to India. Bring independence, from fizzy yellow stuff, to our consumers by offering far superior choices to what’s available currently and make them aware of what real craft beer can be.

Although Indians have moved on, our struggle for independence from foreign rule and our struggle to establish ourselves as a stable forward looking nation still evoke strong emotions. Our name is also an ode to the independent spirit and identity that we have carved out as a nation.

Why did you choose to partner with Greg Koch on this project?

Avanish: Greg’s success with Stone speaks for itself.  To me, outside of the reputation that Stone has, I really appreciate Greg’s love for the craft brewing space and devotion to spreading that message around the world.  But what I most admire about Greg is how he has approached building a brand – Greg used unconventional branding tactics to assemble a very loyal following, and I think there are tremendous lessons in that.  I think his approach with Stone could be used as a case study for almost any business.

Greg Koch: I did?  From my perspective, I just approached the building of Stone and our reputation from the position of a beer geek.  As in, “what, as a beer geek, would I do?”  So, that’s the voice that I’ll be giving to Avanish & Shailly.  And the reason that I agreed to be an Advisor to them is that they too are devoted beer geeks.  I also think they’ve both got great heads on their shoulders.  I’ll be pushing them not to listen to their heads too much, and instead listen to their own inner beer geeks, and to make decisions more from the latter than the former.

Greg Koch, Stone Brewing

What is Greg’s main role with Independence Brewing?

Shailly: Mostly as an Adviser on our brewery operations, brand building and business in general.   



Greg: There’s that “brand building” phrase again! <laugh>  I’ll be giving my best advice all along the way, all the while telling them to ignore everyone and do it THEIR way.  Of course, by “ignore everyone” I really mean “ignore everyone who does not share your vision, but DO listen to advice and perspectives from those who do share you vision.”  My role is in that latter camp.

You also have an extremely experienced adviser on the team. Who is Pradeep Gidwani and what does he bring to the Independence Brewing Co. team?

Avanish: Pradeep is a veteran of the brewing world in India.  And since India is a very nascent culture with regards to the beer market and brewing, Pradeep literally knows everyone in the space.  Although Pradeep’s prior roles were entrenched in the mass market lagers, launching Carlsberg, Tuborg, Palone and Fosters in India, Pradeep is a true connoisseur of craft brews.  Pradeep, like Greg, wants to see Indians embrace craft beer.  It will be tremendously beneficial to have Pradeep’s input as we move forward.

In addition to investors, how else are you raising funds for the brewery?

Shailly: We will be launching a fundraising campaign soon on Kickstarter (crowd funding, www.kickstarter.com) to raise some additional funds. It’s amazing what a lot of people with small contributions can do when they get excited about an idea. We are excited about our campaign; we have a very interesting video on there featuring Greg in it! Greg in his latest fuzzy look! We also have some very cool gifts to give away, many of which are made by traditional craftsmen in India, like a tap handle made using the ancient art of lost wax casting by tribals from Bastar region in India.

Greg: That region is missing a ‘d.’  Oh, and don’t let my “fuzzyness” distract from the message.  Independence Brewing needs support on an important and historic venture.  My beard has got all the support it needs (although maybe I’ll need to start my own Kickstarter campaign so I can afford to replace the razor that I clearly lost).

Have you broken ground on the brewery yet? If not, when do you plan on breaking ground?

Avanish: We will initially be leasing a facility rather than building because of an abundance of existing venues in India that would be a great fit for us.  We would also prefer to use our financial resources to make the best beers we can and find ways to reach as many people as possible.

How big of a system will you be brewing on?

Shailly: We will have a 10hl steam fired brew house with 70hl of fermentation space. We will keep some room for expansion down the line as and when the demand picks up. I can’t wait to start brewing on it! It will be the most well equipped micro brewery in India.

What styles will you be focused on brewing?

Avanish: The goal is to bring to India the diversity of global beer styles.  So we will have quite a variety.  Of course Shailly and I spend the majority of our time drinking American pale ales so the American influence in our beer portfolio will be clear. I, personally, also love the Bavarian Hefs.

Shailly: We like all well made beers, although we can be partial to west coast hop bombs, Belgian triples and British brown porters. Quite frankly starting out we will do an array of styles from a wit to an IPA and slowly we will gravitate to a few core styles. And I am sure the core will have a very Indian identity to it. We will probably never do lagers, though.

Do you have any beer names in the pipeline that you would like to leak to inquiring minds?

Shailly: There are some names but we cannot disclose them at this time. Some very interesting names from our ancient history and then some more contemporary ones. Some names will also reflect our California roots.

Will you be exporting any of your beers to the U.S.?

Avanish: I would love to bring beers to the US, but that’s not in the near-term plans.

What craft brewers, breweries and beers inspire the Independence Brewing Co. team the most?

Shailly: The list is huge! I have been more inspired by home brewers than breweries, but let’s stick to the point, with no particular order:

Brewers

• Vinnie Cilurzo, Russian River Brewing
• Matt Brynildson, Firestone Walker Brewing
• Jerry Vietz, Unibroue

Breweries

• Russian River
• Firestone Walker
• Stone
• Unibroue (sadly taken over by Saporro)
• Abbey Westmalle
• Brasserie Dupont
• Samuel Smith’s
• Three Floyds Brewing

Beers

• RR Pliny (younger and elder), Supplication, Damnation
• Avery Maharaja IPA
• Firestone California Pale, IPA
• Stone IPA, Arrogant Bastard
• Unibroue La Fin Du Monde, Maudite
• Westmalle – Tripel, Dubbel
• Fullers London Porter
• Samuel Smith’s Tadcaster, Oatmeal Stout
• North Coast Brewing Old Rasputin Russian Imperial Stout
• Duchesse de Bourgogne

Avanish: For me, of course Stone is a major influence.  My favorite beer is Stone’s Levitation. For me, the breweries of influence are the one that have great business stories behind it; I love the history behind Brooklyn Brewery and the lessons that Steve Hindy and Tom Potter shared as they experienced the inherent business risks of relying on third-party distributors.  I’m also very impressed with Surly Brewing in Minneapolis, my hometown.

Stone has become famous for its collaboration brews. Since Greg is a big part of Independence Brewing, do you have any plans to collaborate in the near future?

Avanish: In the near-term, I think we are going to have our hands full, but down the road, we would expect collaborations with a variety of brewers to play a large role in our effort to bring craft beer to India.  But honestly, we’ve never asked Greg about that.

Greg:  I’m sure they’ll have plenty of opportunities for great collaborations…eventually.  Once they develop a reputation, craft brewers from other parts of the world will naturally think to themselves “Visiting India and brewing with Avanish & Shailly at Independence Brewing sounds like a really cool idea.”  I know I’ll be doing it at some point, perhaps with someone else from Stone in tow.  That would be really cool.  Also, once the craft brewing industry grows a bit with other entrants doing their own thing in the country, then there will be collaboration possibilities within the country.  It’s a nice thing to think wistfully about, imagining a future where that would be possible in India.  In the meantime however, they’ve got a lot to do and will be focusing on rolling up their sleeves and launching their brewery.

Avanish

What role will social media play in Independence Brewing’s marketing strategy?

Avanish: Social media will play a very large role, but when the time is right.  Shailly and I have a lot of work to do to prepare the business for the future, so over the near-term, we are going to be focused on execution first and foremost.  However, as we move closer to the official opening of the business in India, we promise that we will be quite active in the social media channels.  We hope everyone in the US follows along as we try to foster the craft beer movement in India!

Follow Independence Brewing Company on Facebook and @IndeBrewCo on Twitter.

For fun, if you were a style of beer, what would you be and why?

Shailly: A Saison, easy going but can sneak up on you.

Avanish: Russian River’s Pliny the Elder, because it’s a serious beer.  Shailly always tells me I need to loosen up!

Last but not least, what does craft beer mean to you?

Shailly: History, passion and innovation in a glass.

Avanish: To me, craft beer is a brew that has extravagant simplicity… where to truly appreciate it, it requires a small degree of concentration but, at the same time, it hits you with a composition that is much more than the sum of its parts.

—————————————————————————

Special thanks to Avanish, Shailly and Greg for taking time out of their busy schedules to answer my questions. I wish the best of luck to all of you, and on behalf of craft beers lovers everywhere, I raise a toast in your honor! Cheers!!

International #IPADay is a grassroots movement to unite the voices of craft beer enthusiasts, bloggers, and brewers worldwide through social media. On Thursday August 4^th, craft beer drinkers across the social sphere and across the globe will raise pints in a collective toast to one of craft beer’s most iconic styles: the India Pale Ale. This celebrated style represents the pinnacle of brewing innovation with its broad spectrum of diverse brands, subcategories, and regional flavor variations – making it the perfect style to galvanize craft beer’s social voice.

#IPADay is not the brainchild of a corporate marketing machine, nor is it meant to serve any particular beer brand. #IPADay is opportunity for breweries, bloggers, businesses and consumers to connect and share their love of craft beer. Getting involved is easy; the only requirements are an appreciation for great beer and the will to spread the word. Anyone can participate by enjoying IPA with friends, making some noise online with the #IPADay hashtag, and showing the world that craft beer is more than a trend!

Tips on How to Take Part:

1.   Organize an #IPADay event at your brewery, brewpub, restaurant, bar, home, or office (Ex:  An IPA dinner/cheese pairing/comparative or educational tasting/cask night/tap takeover…). Share your events on the official #IPADay forum at http://www.ratebeer.com.

2.  On August 4th, share your photos, videos, blog posts, tasting notes, recipes, and thoughts with the world. Be sure to include the #IPADay hashtag in your posts Facebook, Twitter, YouTube, WordPress, RateBeer, Foursquare, Yelp, Untappd or any other social media site.

3.   See what other people are saying by searching “#IPADay” on Google, search.twitter.com, et cetera…

4.  Track down your favorite IPA’s, ones you’ve been meaning to try, and ones you’ve never heard of; share them with friends and share your thoughts with the world.

5.  Have a good time and know that by sharing your experiences online, you’re strengthening the craft beer community at large.

About International #IPADAY
Founded in 2011 by beer evangelists and social media personalities Ashley V Routson and Ryan A Ross, International #IPADay is the largest grassroots social media-based celebration of craft beer. The goal of #IPADay is to use social media to strengthen the collective voice of craft beer through the simple celebration of beer itself. The success of #IPADay hinges on the passionate voices of beer enthusiasts worldwide and their willingness to share that passion across the social sphere.

Morning came fast on Day 3. Unfortunately, our party of 4 (Pj, Alex, Tay & myself) dropped down to a party of 3 (we lost Alex to Law school — damn those smart kids). In order to sustain ourselves for the long day of beer consumption ahead, we chowed down on some whole wheat bagels with red onions, tomatoes, capers, cream cheese & lox — hey, we were just trying to be good Jews (and Jew wannabes).

Sometime before noon, the 3 Musketeers dragged our slightly disoriented butts up to San Diego Brewing Co. to meet up with head brewer, Dean Rouleau, for open house brew day with guest brewer Scott Jennings from the Sierra Nevada “Beer Camp” pilot brewery. We were greeted at the door and within seconds of being inside the bar, we had beers in our hands. Not a bad way to start a day, eh? I was pleasantly surprised by the scene inside San Diego Brewing Company’s brewpub. A bunch of homebrewers turned out for the event with several interesting brews in tow. But more importantly, almost every TV in the bar featured a Big Ten game. And if you have not learned by now, I’m obsessed with college … err … Big Ten … err Ohio State football. Dean was awesome enough to provide us with a tour of the SDBC facility. Just as the tour finished, it was time for the boys (Dean & Scott) to add the hops to the boil. The Cascade hops for the collaboration brew came from Star B Ranch Bison & Hops Farm in Pamona, CA.

Time quickly caught up to us and, before we could order another beer, we found ourselves running out the door to pick up our good friends Renee & Jordan Rounds for the 7th Anniversary Green Flash Charity Beer Festival. All proceeds from ticket sales to the 7th Anniversary Green Flash Charity Beer were donated to the FIGHT ALD ORG.

Adrenoleukodystropy (ALD) is a genetic disease that affects 1 in 15,000 boys in childhood but is most often diagnosed or goes undetected until it is too far progressed for treatment. A inexpensive blood test can easily identify boys at risk and it is treatable if caught before there is cerebral involvement.

Fight ALD educates medical professionals and the community about the early onset symptoms and diagnostic test with the hope that every affected boy will have a chance to win their fight with Adrenoleukodystrophy. On an interesting yet related side note, the President of Fight ALD, Bill Sherwood, is also the facilities manager for Stone Brewing Co. His wife Janis founded Fight ALD after loosing their son Sawyer back in 2003. Janis has visited at least 600 medical facilities in 22 states educating medical professionals on recognizing early symptoms of ALD. I had the honor of meeting Janis during the festival and I have tremendous respect for her amazing “one woman” fight against ALD. I’m just sorry that it was inspired by a loss. RIP Sawyer Benjamin Sherwood.

Upon arriving at the festival, we were distributed neon green wristbands with 10 tasting tokens, a meal ticket & a 7th Anniversary tasting glass. Being the clever professional photographer that she is, Renee Rounds shot a cool pic of the Green Flash Anniversary beer with the shadow from the glass.

Despite the large crowd, it was extremely easy to navigate the festival. In addition to Green Flash, other featured breweries included: AleSmith Brewery, Backstreet Brewery, Ballas Point, Coronado Brewing Co., FireHouse Brewery, Karl Strauss, La Jolla Brewhouse, Lightning Brewery, The Lost Abbey, Mission Brewery, OGGI’s, Pizza Port Brewing, Port Brewing Co., San Diego Brewer’s Guild, San Diego Brewing Co., San Marcos Brewery and Stone Brewing Co.

In need of a super refreshing “Pacific Northwest” hopped brew, I made a bee-line to Ballast Point for a sample of one of my favorite IPAs — Sculpin. After being refreshed by Sculpin, I found myself hitting up the Green Flash tent for samples of the Anniversary Ale, Hop Head Red Ale & Summer Saison. Somewhere along the way, around sample 4 or 5, we ran into our good pal Dr. Bill.

Dr. Bill convince us that we needed to go inside Green Flash’s tasting room where they were pouring tastes of a few limited special release beers. Not ones to turn down the opportunity to taste rare barrel-aged beers, the crew assembled and obediently marched to the tasting room where we ran into our new buddy Gordon, a brewer for Lost Abbey. Gordon poured us samples of Green Flash Little Freak — a barrel-aged Saison inoculated with Brett– as well as Green Flash Super Freak — the Green Flash LeFreak (Belgian-style IIPA) aged in San Pasqual Grenache wine barrels with brettanomyces. Little Freak was light and refreshing with hints of barnyard, while the Super Freak was more full-bodied and more complex. Gordon surprised us by whipping out a bottle of Lost Abbey Carnevale from underneath the table. Pj and Jordan got really really excited about that … as you can see.

For those of you unfamiliar with Lost Abbey Carnevale, it is a dry hopped saison ale sporting a hazy yellow color and moderately spicy nose with hints of oranges and tangerines from Amarillo and Simcoe hops. The yeast phenols add layers of clove and allspice. Weighs in around 6.5% with a medium-to-light body. It is seasonal and released around Lent.

After a few hours of quality beer drinking, it became apparent that the group needed to seek out some substance — in the form of meat products. The two food vendors for the day were Pizza Port & Kansas City Barbeque. On the way to the food tables, I ran into Greg Koch and got distracted by beer.

Before we knew it, the festival was wrapping up and it was time to embark upon yet another beer drinking mission. Dr. Bill invited the crew up to Stone Brewing Co. for a tasting of some rare beers from his collection. Once again, we are not ones to turn down opportunities to taste rare and interesting beers. Traffic was utterly unbearable and … sobering.

After what seemed like a year and a day, we arrived at Stone World Bistro & Gardens where Dr. Bill secured us the VIP section for our private tasting. Among many beers, Bill brought us Avery Dugana, De Dolle Special Reserva Ourbiera, the super exclusive (club membership only) Lost Abbey Sinners blend 09′, Hansens Oude Geuze, Hansens Oude Kriek and various vintages of Stone Double Bastard Ale.

Being that I had been distracted from obtaining food at the Green Flash Festival, Dr. Bill was also kind enough to provide us with a plentiful helping of Wild Boar Baby Back Ribs & Artisan sausages — which I devoured like it was my job. Earlier in the day, Stone hosted the Brewdog bahash bash where they tapped bashah, the latest collaboration brew by Scottish brewers BrewDog and Stone.

Bashah is the world’s first ever Black Belgian Double IPA. According to the BrewDog blog, there are five hops used in the beer: Hercules, Magnum, Warrior, Centennial and Amarillo. It is currently available in bottles. Dr. Bill couldn’t resist showing up the “disposable” keg in which bashah was distributed. Personally, I’ve never seen anything like it. It looks more like something you’d find at a NASA than a bar …

After getting our fill of meat products and amazing rare beers, it was once again time to hit the road in search of more beer week escapades. By the time we got to Taylors house, the crew was exhausted from hours of day drinking. We loaded up on a few cups of espresso while we debated our next stop. One of our friends, Beverly Bancroft, had charted a limo for the entire day and offered to send the limo to pick us up and bring us out on the town.

The limo took us to Toronado in South Park, San Diego — where we met up our new Twitter beer geek buddies Tab Brewer and Beverly & Mark Bancroft. My heart stopped when Tab ordered a bottle of (the rare) 2003 Boon Mariage Parfait. Some of you may not be aware (bad stalkers!) of my obsession with the gueuze. Long story short, the gueze is one of my all-time favorite styles of beer and I’ve put myself on a mission to taste as many variations of the style from as many brewers possible.

When Tab handed me the glass of Mariage I felt like a giddy little school girl who just got passed a love note from her biggest crush. It was bright golden in color with a, what is in my opinion, pleasant earthy, hay & barnyard aroma typical of Brett Bruxellensis. Overall, I found Boon Mariage Parfait to be light-bodied, highly carbonated & tart with a crisp, dry finish. That beer definitely had it going on. And I was really digging the funk … until of course I reached the bottom of the glass. Which was a very, very sad moment. But I quickly cheered up when the server delivered my beer brat smoothers in peppers and onions in a toasted pun with housemade potato salad on the side.

Now, I know what you are probably thinking. And yes, I have a bottomless pit for a stomach. Especially, when drinking beer in vast quantities. And especially when it comes to pork products.

I have a weakness for the pig.

You see, I was deprived of most pork products as a child. This is because my mother has been a vegetarian for 30+ years as well as a health & fitness fanatic. I’m oddly grateful that she never introduced me to the beautiful world of bacon, sausage, brats, pulled pork, BBQ ribs and so on and so forth — for I think I may have been an obese child if she had.

In Autumn of 2008, I tried bacon for the FIRST time — EVER. (FYI: I was 25 years old). And then I had my first bratwurst, first pulled pork sandwich, first rack of ribs etc… Food was never the same. And to come to think of it, either was my waistline. (Bacon belly anyone?)

Being both a beer connoisseur & pork fiend, it was pertinent that I try Toronado’s beer sausage — even if I had just previously pigged out (no pun intended) on sausage at Stone Brewing Co.  Toronado’s houesmade sausage was very juicy with a perfect blend of spices. It was so tasty, in fact, that it made me extremely thirsty for more beer. Hamilton’s must have been the go-to spot that evening because by the time I was ready for another beer, the entire bar was packed. It took some elbow swinging, but eventually I was able to make it to the bar.

If you’ve never been to Toronado (in either San Francisco or San Diego), than you probably are not familiar with the amazingness that is its beer menu. Toronado boasts and extremely impressive and slightly overwhelming tap and bottle list. Being surrounded by hardcore beer geeks, the pressue was on. One poor decision, and I was going to be fed to the wolves. After the gueze, I was on a Belgian beer kick. I decided to order a bottle of Fantome Printemps — a bottle-conditioned Spring seasonal Saison from Belgium. Fantome exclusively produces the Saison style and releases a different twist to the style every season. I’ve been lucky enough several of Fantome’s Saison variations as well as have a few older vintages in my cellar.

Feeling confident with my decision, I presented the bottle of Fantome Printemps to the group. Unfortunately, the beer did not win the hearts of my fellow beer geeks, who were quick to reject it. I blame it on palate exhaustion. To be fairl, it is really hard to expect people who’ve been quaffing high gravity, super intense & extreme beers all day to drink a Saison. It would be like asking someone whose been drinking Bordeaux & Barolo to sip on a rose. Seems like water in comparison.

So being the sulky face hurt puppy dog that I was after being rejected, I took the whole bottle of Fantome Printemps and sat in my own little corner where I enjoyed every last drop of it.

As the crowd started to dwindle, it became apparent that our time was up and the bar was getting ready to close. But instead of throwing the towel in, a small contingent of loyal party-goers headed back to Taylor’s place for a nightcap and some Kill Bill Volume 1 action. Yet, just as I was thinking that I had won the third round, San Diego beer week snuck up on me fast. Halfway through my beer and even less through Kill Bill, I was out like a light.

However, this round was not a complete loss. For the first time during the trip, I was the first person to be awake and productive the next morning. I even made breakfast for everyone. And so San Diego, although you wore me down and put me to bed before everyone else, you did not win right out. Instead, we will call this a tie.

THE WENCH = 1.5 & SAN DIEGO = 1.5

Stay tuned for the 4th Round and last installment of: The Wench vs. San Diego Beer Week! Cheers!

So naturally, when I get wind of new and exciting ongoings in the NY beer scene, I feel compelled to share it with the world.

Fire Island Beer Company entered the craft beer realm this past spring (May 2009) with the launch of its first beer, Lighthouse Ale. I’m excited to announce that they are set to release a second beer, the Red Wagon IPA, on November 1st.

Fire Island Beer Company is the brain child of two brothers and a cousin. The story goes as follows:

For the better part of their childhood years, the boys spent their summers on Fire Island, NY (aka “The Other New York”). Just off Long Island’s south shore, Fire Island is only accessible by ferry. And no cars are allowed on the island. Ever. It is there that the boys first developed a passion for home brewing, which ultimately resulted in the development of Fire Island Beer Company.

Unfortunately, Fire Island Beer Company has very limited distribution. At this time, they are only available in New York. For those of you who are lucky enough to live in New york, Fire Island has a nifty LOCATOR tool. Lucky for me though, my cunning Beer Wench ways have worked magic on the Fire Island Beer Company boys … and they will be sending me a sample to review. ROCK ON!

Interested in more information about the newest release — the Red Wagon IPA? Here is a copy of the official press release:

Fire Island Beer Company unveils Fire Island Red Wagon IPA
The Newest Craft Beer From ‘The Other New York’

OCEAN BEACH, N.Y. - Fire Island Beer Company is proud to announce the launch of their second craft beer, Fire Island Red Wagon IPA.  This India Pale Ale follows the company’s successful flagship beer, Fire Island Lighthouse Ale, which was introduced in May and continues to sell at a brisk pace.

Fire Island Red Wagon IPA will join Fire Island Beer Company’s lineup on November 1 and will be available on Long Island, in New York City and Westchester and Rockland counties. Red Wagon is the next step in bringing to life several unique craft beer styles inspired by the experience of Fire Island.

Fire Island Red Wagon IPA is the handiwork of two brothers and a cousin who developed their taste for craft beer and home brewing during the summers they spent on Fire Island, the naturally beautiful and very colorful barrier island just off Long Island’s south shore. The ultra-relaxed island has attracted families, partiers, weekend beach-goers and outdoor sports lovers for generations, yet it refuses to allow cars, pretension and the frantic pace common to NY-metro area culture. This led the Fire Island Beer Company founders to coin it “The Other New York,” a concept they find very refreshing.

“Fire Island Beer Company is going in a hoppier direction with Red Wagon IPA compared to our Lighthouse Ale,” says Co-founder and Head Beer Maestro Tom Fernandez. “We wanted to create a smooth-bodied golden beer that blends the right amount of floral and fruity hops and finishes with a crisp taste. I think we’ve accomplished that with Red Wagon IPA. It’s big on flavor and big on substance, or as its brewers like to say, “an IPA as grounded as the people who drink it.”

“Wagons are central to life on Fire Island, and the perfect symbol of what makes this place so different,” says Co-founder Jeff Glassman. “There are no cars, so people pull their stuff around in wagons instead. It’s a great reminder to keep things simple in life … you can only carry so much, so focus on what’s important. That is the idea that inspired Red Wagon IPA”

“Just like Lighthouse Ale, an early homebrew version of Red Wagon IPA was conceived and tested at the Shack, a casual lunch counter and bar between the bay and ocean in Atlantique Beach on Fire Island where we worked summers when we were younger,” Fernandez adds. “It didn’t matter if you were a local, a surfer, a fisherman or a weekender … everybody gathered there and shared stories and laughs over a few beers. It was full of really easygoing people with a ton of character, just like Fire Island itself, so the vibe there was awesome. All of our beers have been inspired in some way by this vibe and the Shack was a great venue to sample people on our early brews.”

What started as a basement home brewing experiment has grown into meticulously crafted and well-received beers. Fire Island Beer Company did not want to risk the integrity of their recipes in order to share them with a wider audience, so the craft brewers enlisted some expert industry help from the Olde Saratoga Brewing Company (www.oldesaratogabrew.com) to bring their recipes to life.

“Olde Saratoga has always supported the spirit of craft brewing,” said Paul McErlean, Head Brewer at Olde Saratoga Brewing Company. “When Fire Island came to us it was an exciting opportunity because we’ve never worked with a true home brew recipe before.”

Red Wagon IPA will leverage Fire Island Beer Company’s existing relationship with distribution heavyweight Manhattan Beer Distributors (www.manhattanbeer.com). As the largest single market beer distributor in the U.S., Manhattan’s Craft and Micro Division will be responsible for selling the new brand into target on- and off-premises accounts.

To help create a unique look and feel for Red Wagon IPA, Fire Island Beer Company turned to local branding and design boutique rocketdog (www.rocketdognyc.com). The innovative branding features original artwork and copy that will anchor all packaging, point of sale materials and digital applications for the beer company and its brands. One way the brand will share its spirit is through the use of four separate “stories” that can be found randomly on the rear labels of Red Wagon IPA. Each will communicate something different about The Other New York and the mindset found there. For example:

“When you come to Fire Island, instead of taxis to greet you, there are red wagons. So, you kinda have to learn to live with what you can pull or toss over your shoulder. Some clean clothes. Groceries. A toothbrush. Definitely a six-pack (or two) of Red Wagon IPA. If you think about it, it’s a good measure in life. To see what stuff is important. And what’s just stuff.”

“When we started Fire Island Beer Company, we set out with one mission: To create world-class craft beers that are inspired by the color, character and delicious experience of Fire Island. With Red Wagon IPA, we’ve taken the next big step in realizing that mission and are really seeing it all come together,” Glassman said. “We are all about good times and great beer.”

Fire Island Red Wagon IPA and Fire Island Lighthouse Ale are both available in single 12-ounce bottles, 6-packs, 5.16-gallon kegs and 15.5-gallon kegs and are available to ship immediately.

Visit Fire Island Beer Company at www.fireislandbeer.com
Facebook: facebook.com/fireislandbeer
Twitter: twitter.com/fireislandbeer

CHEERS!

The night began at a fun little pub called Boondoggles. Poor Shana. Just when she thought she was finally getting an evening of wine — we ended up at a pub. The beer menu was decent (a mix of corporate, craft, local craft & German imports). The food menu was your classic fried pub fare and pizza goodness.

Prior to that night, I had never tasted a beer from Texas. Joe steered me towards Saint Arnold, a local Houston brewery. Naturally, I went with the IPA. The Saint Arnold IPA was relatively light in body (for an IPA) and it had a very mild sweet grass hop and hay aroma. The taste was clean with very low malt flavors and a mild hop bitterness. Overall, it reminded me more of a pale ale than an IPA — but it was good. It went very well with the spicy, fried appetizers we ordered as well as the “Tejas” pizza (chorizo, andouille sausage, onions, jalapenos, Texas goat cheese, romano and provolone cheese).

From there, we went to a wine bar for some vino and dessert. I also got an opportunity to play chess — which I got my ass kicked in by Joe. Nonetheless, my brain appreciated the stimulation.

The next morning, Amy took me and Shana to see some of the rockets at Nasa. I assume that at some point or another everyone dreams of being an astronaut — well, I did at least. Unfortunately, I never visited the Kennedy Space Center when I lived in Orlando, FL. Luckily, I got the opportunity to check out Rocket Park at NASA.

After the brief stop at NASA, Shana and I found ourselves back on the road headed towards Austin, TX. Lucky for us, this leg of the road trip was the shortest.

For some time now, I have been wanting to visit Austin. After all, it is a college town — young, hip, progressive and unique. And on top of that, it is also the “Live Music Capital of The World.”

Being the bacon and pork obsessed human that I have become in the past year, it was only natural that I visit my good twitter friend — the one, the only, the most infamous — BACONATOR. Luckily, he turned out to be of the non-serial killer type and was willing to put us up for 2 … errrr 3 … nights.

Unfortunately for me, but fortunate for Shana and Baconator, we only had one night of beer consumption in Austin. BUT OHhhh what a glorious night it was …

Prior to arriving in Austin, I had already setup a night of beer debauchery and fun with Chris Troutman from a local Austin beer blog called “Beer Town Austin.” And from there it spiraled into a super awesome Austin tweetup (aka organization of people who interact via twitter) involving local beer geeks drinking local beers in local beer bars and noshing on local food.

The first establishment we visited was The Draught House Pub & Brewery.

Much to my surprise and UTTER delight, The Draught House had New Belgium’s La Folie on tap. Now for those of your who live in states where New Belgium is distributed, this might not sound like a big deal. But, for me, it is. La Folie is New Belgium’s original wood-conditioned beer that rests in French Oak barrels between one and three years before being hand bottled, numbered and corked. It is deep crimson brown in color with a pungent apple cider vinegar and wild yeast aroma. The taste is smack you in the face, pucker-up the lips, destroy the sides of your cheeks sour. Think sour cherries and tart vinegar with a slight hint of old wet wood.

Starting off with La Folie definitely set the mood right. Austin food blogger Jenny Chen took the whole mood to another level when she showed up with two coolers full of boozy confections. In addition to authoring the blog “MisoHungry Makes It With Moonshine“, Jenny is also the local founder of the Cupcake Smack-down. In honor of our visit to Austin, she whipped up 3 out of this world recipes made with local Austin beer.

1. Drunken German Chocolate Cupcakes – 512 Cask Pecan Porter Cake filled with coconut, almonds, and Irish Cream topped with chocolate pecan praline liquor butter cream and a maple bourbon pecan

2. Drunken Lamingtons – twist on the traditional Lamingtons recipe adding beer (Shiner Bock for this particular batch) to the cake batter, and 512 Pecan Porter to the chocolate syrup.

3. Uncle Billy’s Coffee Porter Cupcakes – Uncle Billy’s Coffee Porter Chocolate cake filled with kahlua and nutella, topped with a Irish Cream Cream Cheese frosting and cocoa roasted almond.

The boys from Beer Town Austin also met us up at The Draught House. They organized a tasting of all the Texas beers on tap with the owner and brewmaster. Chris and I filmed our tasting and the footage will be released in the near future after it is edited. We tasted several beers and, instead of listing them now, I will wait to reveal them when the video is ready.

The highlight of the entire Texas beer tasting was The Draught House’s very own Jakima Saison. This was one of the most cloudy beers that I have ever seen. And the color was a really unique bright orange. Normally, the saison style has an aroma of Belgian yeast and a bit of barnyard funk. The Jakima Saison aroma was pure hops — and Simcoe was definitely on the nose (this was later confirmed). It was definitely the most interesting saison-style beer that I have ever tasted — everything about it was crazy (color, aroma & taste). BUT regardless of its weirdness, it was damn tasty.

The next stop of the night was Uncle Billy’s Brew & Que. Almost immediately after arriving, the GM Ryan took a few of us on a tour of Uncle Billy’s brewing facility. I captured the tour on video and the footage will be released after minor edits. Following the brewery tour, we were given a few sample flights of Uncle Billy’s beer. Ryan led us through an official tasting of each beer — which was also captured in soon-to-be-released video footage.

My favorite Uncle Billy’s beer was definitely the Double IPA. SHOCKING, I know. It has a nice balance of malt and hops — with the 3 C’s being the main hops used.

The beer tasting was followed by more of MisoHungry’s amazing cupcakes as well as a burger run.

Unfortunately for the sake of the blog, the Texas beer experience ended here. The remainder of time spent in Austin involved a few cocktails, lots of wine, BBQ, ice cream, endless amounts of hot sauce, amazing food and a crazy night of rock band.

Stay tuned for more information on my cross country road trip!!! Next stop — Los Angeles, California.

Cheers!

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