Great Lakes Brewing News October/November 2016 : Page 1
By Tina Weymann By Meagan Wilson with Tina Weymann hether you con-sider it the dev-il’s deal, or the salvation of startup breweries, few subjects are more polarizing in the craft beer world than contract brewing. According to the Brewers Association, there were 208 craft breweries in New York State in 2015, up from 181 in 2014. But the number of physi-cal, independent breweries is somewhat lower. Starting and operating a commercial brewery is a very expensive project, and many brewers—including Mikkel Borg Bjergsø, of Mikkeler fame—opt for some version of contract brewing. W From Left: Dan Nothnagle, Geoff Dale, Todd Dirrigl, and Brian Johnson in the new Three Heads taproom. Rochester, New York is no stranger to contract brewing. The city is home to North American Breweries, one of the eleven breweries cited by Marketwatch.com as responsible for roughly 90 percent of U.S. beer production. In nearby Honeoye Falls, CB Craft Brewers makes “Private Label” beers for twenty-one Western New York pubs, restaurants, wineries and distilleries, and contract brews for at least three local breweries. See Three Heads p.9 PHOTO BY BENJAMIN WILSON The Finger Lakes region is just one area of the state experiencing a brewery boom. Open for Business I n these past few short, sweet years, beer aficionados in New York State have faced a delicious dilemma: which local brewery to visit next? The number of NYS breweries has more than tripled over the past few years. Right now, a new brewery opens here every 10 days or so. We have nearly 300 breweries in opera-tion – up from 95 in 2012 – with many others in various stages of planning, plumb-ing, and paperwork. Production statewide increased by 77% between 2011 and 2015, to almost a million barrels. While sales of craft-brewed beers jumped nationally by an impressive 13% in 2015, growth in NYS was even more astounding. According to an See NY Minute p. 4 INSIDE Event Calendar ............................. 2 Homebrew ...................................... 10 Beer Beacon ............................... 11 Map/Directory.........................18-23 Import Report .............................. 31 East Coast Dominates GWO ..... 39 State by State News Indiana .......... 12 Ohio ............... 13 Illinois ........... 14 Chicago ......... 15 Wisconsin ..... 16 N. Wisconsin . 17 New York ....... 24 Central NY ..... 26 Western NY ... 28 Minnesota ...... 30 Ontario .......... 32 Pennsylvania . 34 Michigan ........ 36 SW Michigan . 36 SE Michigan .. 38 The patio at Three Heads Brewing is a hoppin' place. PHOTO BY DAVE JONES/EMPIRE WEST
Beer Boom In A New York Minute
The Finger Lakes region is just one area of the state experiencing a brewery boom.
Open for Business
In these past few short, sweet years, beer aficionados in New York State have faced a delicious dilemma: which local brewery to visit next?
The number of NYS breweries has more than tripled over the past few years. Right now, a new brewery opens here every 10 days or so. We have nearly 300 breweries in operation – up from 95 in 2012 – with many others in various stages of planning, plumbing, and paperwork. Production statewide increased by 77% between 2011 and 2015, to almost a million barrels.
While sales of craft-brewed beers jumped nationally by an impressive 13% in 2015, growth in NYS was even more astounding. According to an April 2015 study commissioned by the NYS Brewers Association and NY Wine and Grape Foundation, NYS ranked 5th in number of craft breweries in operation, and 4th in overall statewide economic impact— a whopping $3.5 billion, which by now has reached about $4 billion.
The tasting room at the new Full Boar Brewing Co.
PHOTO BY MARK GARLAND.
Friends in High Places
Thanks in large part to advocacy by the NYS Brewers Association, founded in 2003 by Dave Katleski of Empire Brewing in Syracuse, the state’s brew-business climate is robust and the outlook for craft brewers is auspicious.
NYSBA’s approach has been both cordial and tenacious, partnering fruitfully with the executive and legislative branches of the state bureaucracy. The resulting laws and relaxed licensing provisions have saved small and mid-sized producers vast sums of money and paperwork fatigue; farm breweries are now free to leverage opportunities to cross-sell in a newly diversified marketplace. (For a wealth of free resources, visit NYSBA’s blog pages at newyorkcraftbeer.com. The “Legal TTD list” from November 2015 is especially useful to startup brewers.)
The tap room at Ithaca Beer Co.
PHOTO BY ED WREN
How Many Slices in that Pie?
Common sense says that the more players in a game, the smaller their respective shares of the pot. And the expectation is that some players will be forced out of the game. But, at least so far, the reverse seems to hold true in New York. Breweries here are growing, rather than downsizing (or worse).
Some bigger brewers in the region, like Ithaca Beer Company, have expanded operations, dramatically increasing production, storage, and operational capacity. Three Heads, one of Rochester’s most visible breweries since 2010, has just concluded its stint with CB Craft Brewers of Honeoye Falls as a contract-brewed brand and struck out on its own with a huge new production and tasting room/events facility. (Read more in Meagan Wilson’s article in this issue.)
A few years ago, Rohrbach Brewing (Rochester’s original craft brewery, open since 1991) shifted its main production facility to its Railroad Street location, which has a capacious tasting room and wood-fired pizza ovens, while keeping a 7-bbl brewing system at its suburban Gates location.
Many small and mid-sized brewers here are also gambling on greater success through expansion. Stoneyard Brewing’s original production space was 11x7 feet – literally the size of an elevator shaft.
Construction is now underway on a 20,000-s.f. facility in Brockport, and they’ve just opened the Stoneyard American Craft Beer Hall & Grill that will also include a 2.5-bbl pilot brewery nearly 30 miles away in the northeastern suburb of Webster.
In historic Auburn, the runaway success of Prison City Pub and Brewery (opened December 2014) necessitated plans to build a standalone brewery and tasting room a few blocks away. Last September brewer Ben Maeso’s Belgianstyle pale ale, “Bleek Worden,” took a silver medal at GABF. This August, Prison City’s “Mass Riot” was named the #1 IPA in the nation, beating out 246 competitors. Once expansion is complete, they can keep up with demand.
Friendship and coHOPeration
The success of the craft brew industry in New York State can be credited in part to the genuinely friendly, collaborative efforts of the brewers themselves, and to the eagerness of many fine beer bars that showcase local and regional brews.
In Rochester, the 585 Brewers Collaborative, a consortium of 10 local breweries ranging in size and experience, meets regularly to brainstorm and brew. Their most recent collective effort, “585 Imperial Pale Lager,” was brewed at the Genesee Brew House and debuted at the Flour City Brewers Fest in August. Getting even more local in the Flower City, Rochester’s two Atlantic Avenue breweries, Lost Borough and Three Heads, have just announced that they’ll make a series of brews together.
Rochester’s beer scene, in fact, has never been more vibrant or viable. In a working-class neighborhood just past Kodak Park, you’ll find one of Rochester’s smallest, best new breweries. Iron Tug is a pico-sized, family-run microbrewery. This mighty little tug pulls its weight when it comes to solid quality, with no frills and no gimmicks, featuring 2 nitro taps pouring out gorgeous glasses of lovingly crafted Irishstyle stout and red ale authentic enough to make a Dubliner feel right at home.
The ultimate partnership, perhaps, is between pro brewers and the beer-loving community at large. At the end of August each year, Hopshire Farms and Brewery in Freeville, near Ithaca, organizes a “hop drop” during which home-growers bring their carefully harvested hops for credit in the form of free sample tastings, a commemorative glass, and the chance to be the first to buy growlers of the “CoHOPeration Community IPA” Hopshire creates using the donated hops. As brewer and owner Randy Lacey says, “the ultimate local beer is one that you participate in making.”
Paul Guarracini, co-owner of Fairport Brewing Company.
PHOTO BY FAIRPORT BREWING
Fifteen Miles on the Erie Canal
Nearly a century ago, construction began on The Erie Canal, one of the most important works of civil engineering and construction in North America. Favorite folk song “A Gal Named Sal” memorializes the years from 1825 to 1880 when mule barges created new boomtowns – Utica, Rome, Syracuse, Rochester, Buffalo – and the State of New York was transformed into the Empire State. Hops and barley were shipped by barge from the Leatherstocking Region to New York City, at least partially fulfilling Governor Dewitt Clinton’s prediction that Manhattan would “become the granary of the world, the emporium of commerce.”
Today, although “Clinton’s Ditch” is long obsolete for shipping purposes, dozens of craft breweries dot the canal’s original path from the Hudson River to the Great Lakes. All along the “canalized” waterways breweries are located—near Binghamton and other population centers and on down through the Finger Lakes, which were connected by a 19th century feeder system.
The quaint village of Fairport is proud of its place along the canal, celebrating each year in June with a popular Canal Days festival. Its very first brewery, Fairport Brewing, opened in 2012 and operates under a farm brewery license. In Pittsford, Lock 32 Brewing likewise takes pride in its location along the Erie Canal, and its tasting room offers a scenic view of the canal trail. Founded in 2013, one of Lock 32’s most popular brews is Mule Fuel double IPA, which honors those hard-working beasts who once pulled the barges.
Kathy Dodge with Belgian beer samples at Red Hawk Brewing Co.
PHOTO BY ED WREN
From the Cities to the ‘Burbs
The smallish city of Binghamton hosts a dazzling range of options for the beer lover. Galaxy Brewing’s stellar menu includes cask-conditioned ales that rotate frequently and one of the finest ESBs you’ll taste this side of the pond. At Water Street Brewing, impeccable lagers are the specialty, like “aaah, Bock!” (read this aloud in the voice of MAS*H’s Radar O’Reilly) and a hefeweizen that’s better than many German classics. One of September’s most heralded events is Revenge of the Stouts 3 at The North Brewery, so check your lupulin addiction at the door and surrender to the dark power of “8 Banners,” an imperial stout aged in Smith and Bowman whisky barrels.
Good beer is finally making it to the staid suburbs, too. Near Rochester, Knucklehead Craft Brewing of Webster makes faithful adaptations of various classic beer styles, like “Out of Seitz Scotch Ale,” and they are strongly committed to environmental awareness and conservation. Victor, to the south, is likewise upper-middle class and white-collar, with a village feel. The VB Brewery champions brew-du-cation, offering regular classes for homebrewers and the chance to sample the commercial success of Tom and Catherine Bullinger. In Spencerport, Griffs Brewery makes a killer “NYSIPA,” a juicy beauty showcasing Cascade, Nugget, Willamette, and Magnum hops.
Brewers Clay and Alex of 42 North Brewing in East Aurora, NY supporting the Brew Local movement in NY.
PHOTO COURTESY OF 42 NORTH BREWING
Down on the Farm
The jewel in New York State’s beer crown is the Farm Brewery Law which went into effect in January 2013, promising benefits not only to small and medium-sized breweries but to re-emerging segments of the state’s agriculture and tourism economies, much like New York’s highly successful 1976 Farm Winery Law. In its inaugural year, 22 farm breweries were licensed. Many were start-ups, but Good Nature of Hamilton, which proudly holds the state’s very first farm brewery license, took a different path.
Carrie Blackmore and Matt Whalen were pioneers in sourcing local ingredients since opening as a microbrewery in 2012. They built their business and reputation on supporting local enterprises, from the farms who supply their hops, barley, and other ingredients to the local dining and drinking establishments that feature their products. Carrying the farm brewery license gives Good Nature tangible economic and strategic benefits. Production capacity has skyrocketed since their 60-gallon days, the taproom that opened in 2013 enjoys a loyal following, and construction of a new facility is underway.
The architectural design of Bottomless Brewing, which opened in May, is as stunning as their beers. Built in a 1950s dairy barn, the main floor has a homey farmhouse feel, while the cathedral-like tasting room above gives a pleasantly topsy-turvy sense of looking up into the bottom of a boat. Head brewer Jen Meyers (who brewed at Naked Dove before returning to her Geneva hometown) and owners Carrie Fischer and Tom Thompson love classic-style beers, and hope soon to brew an alt and a helles.
In Central New York, long established pioneer craft brewers like standalone favorite Middle Ages Brewing and Armory Square’s popular Empire brewpub are being surrounded by new breweries. Local 315 is a 30-barrel farm brewery west of Syracuse, not far from Red Hawk Brewing, which specializes in Belgian style beer. On the city’s east side, Eastwood Brewing has a busy tasting room and is selling beer regionally; on the west end it’s the Stout Beard brewery, followed by W T Brews in Baldwinsville. On the south side, new Willow Rock Brewing has taken off. To the north, find Full Board brewing and soon to open IBU. For local beer geeks, it has been hard to keep up.
Meanwhile, Middle Ages has embarked on a major expansion of the brewery and tasting room, while Empire has just opened Empire Farmstead Brewery, a beautiful 60-barrel production brewery complete with a full pub and restaurant in Cazenovia. They are just up the road from two breweries with inviting tasting rooms, Kritz Farms, which brews beer and hard cider made from their own apples, followed by Henneberg Brewing, another farm brewery utilizing barley grown and malted right there, and home grown hops. More breweries are opening soon.
Buffalo and the surrounding suburbs are in the midst of a brewery boom with 20+, and New York State’s oldest brewpub, The Buffalo Brewpub in Williamsville. In the last few years, breweries such as Community Beer Works, Gordon Biersch, Pan American, Hamburg, Four Mile, Old First Ward, Big Ditch, Resurgence, Rusty Nickel and more have opened. Big Ditch opened in 2014, (named after “Clinton’s Ditch”), and recently won best brewery in NYS at the Tap NY beer festival. More breweries are slated to open in the near future. Buffalonians and suburbanites have embraced their craft beer roots, and the city is bringing back its status as a brewing powerhouse.
Several Buffalo area breweries are expanding. Big Ditch is about to complete their expansion, as they reached their capacity in early spring. 42 North, in the suburb of East Aurora, started canning this past summer with plans to add additional fermenters to increase production in 2017. Four Mile, in Olean, is housed in an historic former brewery, The Olean Brewing Company, founded in 1907. The brewery purchased the site in 2014 to resurrect the dream of craft beer in Olean, many years later.
In 2015, Five and 20 Spirits and Brewing in Westfield expanded to a new location to become NY state’s first combination winery, distillery and brewery. With a philosophy of “grain to glass” they are working with local farmers to utilize local agricultural products in their beers. This is the first facility of its kind in the Great Lakes region.
Rusty Nickel uses local farmers for many flavors, such as blueberries, strawberries and rhubarb in their creative brews. Four Mile is working with local hop farmers from Crooked Creek Hop Farm and NY Craft Malt to collaborate on a farm to pint wet hopped ale.
Buffalo’s most well-known brewery, Flying Bison, has been brewing since 2000 and recently moved to a new larger facility in the booming neighborhood called Larkinville. Community Beer Works opened in 2012 on the city’s west side at the head of the current wave of brewery openings. This small-scaled brewery makes a killer IPA as well as other styles, and continues to grow. Right around the corner you will find Resurgence, named for the “resurgence” of the Queen City. Old First Ward, part of Gene McCarthy’s Irish Pub, is nestled in an historic Buffalo neighborhood on the Buffalo River just feet away from the grain elevators which housed the wheat and grain used during the boom times of the Erie Canal.
Enjoy WNY breweries with a Taptrails Map
Buffalo Niagara Brewcation Destination Passport.
PHOTOS BY JENNIFER REED
Breweries to the south in the ski country have made their impact as well. Ellicottville was established in 1995, bringing great craft brews to this cozy ski town. They now have a second brewpub in Fredonia, and Lakeside in Chautauqua in Bemus Point. Founded in 2002, Southern Tier in Lakewood has become the 33rd largest craft brewers in the U.S. with 36+ brews being bottled, canned and distributed across the country.
Hoppy Trails to You
Whether you’re traveling for business or pleasure, you’ll need a purpose-made map. Your homework, kids, is to plan a week-long beer pilgrimage in beautiful upstate New York. You choose the season. Find your “home base” and then spread out from there.
Ready, set, GO!
First, pull up the NYS Beer Trail map on NYSBA’s website. Find your location or destination and zoom in for all things beery. Look for the clusters, to maximize visits, then choose a route that has interesting stops on the way to your next destination.
The Finger Lakes Beer Trail website is your next virtual stop. Twelve pre-planned itineraries are available, and you can buy a “passport” that offers a ton of discounts.
In the Leatherstocking Region, check out the Cooperstown Beverage Trail. If you visit my home city, I’ll take you on the Rochester Craft Beverage Trail.
The Buffalo Niagara region currently has two of its own promotions to visit local breweries. You can pick up a Buffalo Taptrails Map at select area locations for $10. The map includes special discounts and offers at area breweries, along with info on local restaurants, transportation, a tasting sheet, glass coozie and more. Visit Buffalo Niagara based in downtown Buffalo, produced and released a Brewcation Destination passport, which you can pick up at area breweries or the tourism office for free. The passport does not offer discounts but both the Taptrails and passport allow you to collect stamps or stickers, which can be redeemed for prizes.
As always, check the directory in the middle pages of Great Lakes Brewing News for a list of NY breweries, good beer bars and homebrew shops.
Land of Opportunity
There is still plenty of room for breweries to take root today. One such virtual beer desert lies to the south and west of Brockport – from Albion down to Batavia, Warsaw, and Houghton; from Alfred, Canisteo, and Bath back upwards to Naples and Honeoye. Smack in the middle is Livingston County, which will hold a business plan competition in 2017 with the goal of creating at least four breweries and a countywide craft brewing trail. Four prize packages will include the fundamentals to get the winning breweries up and running.
Another huge, thirsty swath awaiting beer’s civilizing influence follows the Route 104 corridor along the Lake Ontario shoreline, stretching roughly from Williamson in Wayne County to Fair Haven in Cayuga County, and out to the east in Onondaga and Oswego Counties.
Right now, a large part of the New York lakes region is still a field of dreams. But if the brewers build them, beer drinkers will surely come.
Jennifer Reed and Mark Garland contributed to this story.
Read the full article at http://glbnonline.brewingnews.com/article/Beer+Boom+In+A+New+York+Minute/2608893/346276/article.html.
Getting Inside Their Heads
Meagan Wilson & Tina Weymann
From Left: Dan Nothnagle, Geoff Dale, Todd Dirrigl, and Brian Johnson in the new Three Heads taproom.
PHOTO BY BENJAMIN WILSON
Whether you consider it the devil’s deal, or the salvation of startup breweries, few subjects are more polarizing in the craft beer world than contract brewing. According to the Brewers Association, there were 208 craft breweries in New York State in 2015, up from 181 in 2014. But the number of physical, independent breweries is somewhat lower. Starting and operating a commercial brewery is a very expensive project, and many brewers—including Mikkel Borg Bjergsø, of Mikkeler fame—opt for some version of contract brewing.
Rochester, New York is no stranger to contract brewing. The city is home to North American Breweries, one of the eleven breweries cited by Marketwatch.com as responsible for roughly 90 percent of U.S. beer production. In nearby Honeoye Falls, CB Craft Brewers makes “Private Label” beers for twenty-one Western New York pubs, restaurants, wineries and distilleries, and contract brews for at least three local breweries.
Until quite recently, the CB Craft Brewers client list included Three Heads Brewing. But all that changed this summer, when Three Heads celebrated the grand opening of their independent brewery and taproom—a brand new, 19,500 sq. ft. Facility in Rochester’s Neighborhood of the Arts. With a 30-barrel system, Three Heads is now one of the area’s largest independent breweries.
The patio at Three Heads Brewing is a hoppin' place.
PHOTO BY DAVE JONES/EMPIRE WEST
Though the brewery is called Three Heads, there are actually four guys who run it: Dan Nothnagle; Geoff Dale; Brian “Skip” Johnson; and Todd Dirrigl, the company Vice President. Todd, a large man with a beard befitting his profession, could be the poster child for either a craft brewery, or a biker gang. But while Todd (and the rest of them, really) might look like they belong on some wicked cruisers, their other shared passion is music. Todd Dirrigl and Geoff Dale—the company’s official “Master of Mayhem” —are in a band together, Extended Family.
Geoff Dale poses in front of the new Three Heads fermentation vessels.
PHOTO BY DAVE JONES/EMPIRE WEST PHOTO
In the best tradition of brewers everywhere, the guys are more than happy to talk about beer, their hopes for the future, and the journey to reach this point. The dream goes back about 15 years. It all started with Dan, whom Geoff describes as “a major beer nerd”. He lives across the street from Todd, who is also Geoff’s neighbor (incidentally, Geoff and Todd are married to identical twin sisters, hence the name of their band).
Formerly the Director of Marketing for Nothnagle Realty, Dan used to bring a wide variety of craft beers to share with the others. At some point, perhaps over a particularly good IPA, the guys decided that Rochester needed “a kick-ass brewery,” producing deliciousness like the brews they’d been enjoying together. So they started homebrewing. After taking three gold and three bronze medals at the Upstate New York Homebrewers Association competition in Rochester, and also doing well at the Amber Waves of Grain competition in Buffalo, they figured it was time to launch a brewery.
But the economy had other ideas. That was around the time of “the financial meltdown,” and startup capital was hard to come by. Rather than give up or postpone their brewing ambitions, the Heads settled on contract brewing in general—and CB Craft Brewers in particular—as a way to get their beers out into the world. At first, it was just small batches, but by last winter, production of Three Heads beer was up to 60 barrels.
The folks of Three Heads have certainly received some criticism for contract brewing. “From the beginning, we’ve had haters…haters are a sign that you’re doing something right,” Geoff Dale says. The guys aren’t combative, merely firm. “Between the four of us, I don’t think any of us have allowed ourselves to get into an argument… we made the decision that we made,” Brian Johnson, the company’s Chief Executive Secretary, explains. Dan believes some of the flack they’ve received for contract brewing might be motivated by jealousy. “The reality is, we put in a lot of resources, time and energy that the public doesn’t see.”
Indeed, the four of them and their families have put an enormous amount of personal effort into the brewery. “My wife has been my secret weapon,” says Geoff .
Dan agrees. “Yeah, we’re definitely not here today without those people [family].” The new 30 barrel brewery has put a stop to any contract brewing; everyone at Three Heads is pleased about that.
Three popular beers from Three Heads Brewing.
PHOTO BY BENJAMIN WILSON
“It’s unreal,” Geoff said. “I never expected it to be as successful as it has been, this quick.”
“This is like a dream, turned in a hobby, turned into reality…unbelievable,” says Todd.
“We are very grateful to the people of Rochester, who have embraced what we are doing from day one,” says Dan. “We are also very thankful to be working with Lake Beverage, our local distributor, in Rochester. The support of their organization, all of their sales people and staff, along with our efforts are what helped get this place built.”
All told, Three Heads Brewing has enjoyed startling success; relentless brand building, hard work, and a great deal of community support have allowed them to transition, in approximately five years, from being a small contract brewing operation to an independent brewery with enough taproom and patio space to host a killer block party.
The Right Direction
“Beer first,” is the Three Heads mission statement, and if you talk to them much at all, their enthusiasm— not only for beer, but for Rochester— becomes apparent. They’ve always wanted to be downtown, and the guys seem quite happy that their new location puts them in line with several other local breweries: Lost Borough, Roc Brewing, and Genesee. “It definitely becomes more destinational,” Geoff says. Dan notes that beer tourism is on the rise in Rochester. “This city’s on the upswing, and we’re happy to just be a part of it,” Geoff agrees.
Contract brewing worked out well for Three Heads while they built their brewing portfolio and customer base, but it also limited them to ales that could be released on a predictable schedule. “The great thing about having our own space is the diversity of beers we have been able to brew,” Dan said. Since opening their doors, Three Heads has released several lagers, and a second sour might be out before this article goes to press.
It’s worth noting that, in contrast to the many Farm Breweries in Upstate New York, which are required to use increasing percentages of New York-grown hops and malt the longer they are open, Three Heads Brewing uses both nationally and internationally sourced malt and hops. They are especially prone to using German hops and malt, which, given their recent emphasis on lagers, is not surprising.
Tasting the Beers
NOTA ("Neighborhood of the Arts") Pilsner: A crisp, dry, 5.0% ABV pilsner that no doubt owes its straw coloring to being brewed with 100% pilsner malt.
Sip Hop Hooray IPL (Imperial Pale Lager): 7.6% ABV makes for a strong brew reminiscent of a Northern German Pilstype style. Dan considers it “Panda'-esque," as it contains the same variety of hops— Equinox—used in Giant Panda, one of the brewery’s most popular offerings. "Juicy, 'New Wave,' spicy, citrusy."
Giant Panda DIPA: An 8.7% ABV earns this double IPA its moniker. Malt and hops are beautifully balanced so you get malt backbone (Munich and Cara Helles) supporting the Citra & El Dorado hops (Dan characterized them as "shiny" hops), which were added late in the whirlpool stage. They use a cellulose filtration, so the finished beer is "bright" compared to New England-style hoppy ales, which tend to be cloudy.
The folks at Three Heads are having fun with lagers; at the time of writing, they’re using six fermentation vessels, and three of those contain lagers like:
Baltic Porter weighing in at 10.5% ABV. Though they’re not always brewed that way, Baltic Porters are traditionally lagers rather than ales. The Three Heads iteration is slated to be on tap in late September.
What could be more appropriate for fall than Oktoberfest? But unlike almost every other version you’re likely to see in the U.S, this one isn’t a märzen; it does, however, utilize Hallertauer, Mittelfrüh and Tettnang hops, sourced from Germany.
Cobbs Hill Black Lager, reimagined. By the time they pour it, this schwarzbier will have spent five weeks lagering, a feat previously impossible when Three Heads operated as a contract brewery.
Read the full article at http://glbnonline.brewingnews.com/article/Getting+Inside+Their+Heads/2608931/346276/article.html.