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Stone Brewing World Bistro & Gardens at San Diego Airport Now Open

POSTED ON September 24th  - POSTED IN Uncategorized

Glacier Design Systems, Inc. is pleased to announce our latest Draught Beer System installation at Stone Brewing World Bistro & Gardens – San Diego Airport, Terminal 2

By STONEBREW

stone san diego 3We all know what we’ve come to expect from a visit to the airport, the whole experience can, and often does, inspire utterances of the phrase: “I need a beer!” Well, fliers, both frequent and infrequent, we have heard your cries and are doing our part to elevate the air travel experience with the installation of Stone Brewing World Bistro & Gardens at the San Diego International Airport (SDIA).

A scaled-down, 2,898-square-foot version of our Stone Brewing World Bistro & Gardens farm-to-table restaurants in San Diego County’s Escondido and Point Loma communities is now open for business in the airport’s newly remodeled Terminal 2 facility. Designed by architectural firm Gensler, and food service designer Orness Design Group, it features a covered bar area as well as exposed, fenced-off table seating facing a towering, oceanic-themed fountain sculpture in a courtyard just beyond the TSA security screening station. The interior is outfitted in reclaimed wood and steel in keeping with Stone’s trademark “industrial-becoming-organic” design style.

Up until now, the only SDIA options for beer drinkers looking to quench their thirst were only able to access a small handful of craft beers. Sure, air travelers can get by on that, but craft beer isn’t about getting by. It’s about getting in and digging deeper to find the very best. That was our mission during the years of design and development we invested in creating a craft beer oasis capable of sating aficionados and coincidental newcomers alike.

Beers Also Shine at Epcot’s Food & Wine Festival

POSTED ON September 23rd  - POSTED IN Uncategorized

By THE EXAMINER

epcottEvery fall the folks at Disney World throw a huge food and wine festival that, over the past few years, has been adding more and more quality beers to its offerings. The list of brews to be served and the locations you can find them is now out. So, before you go, check out what you expect to find right here.

Terra

This marketplace celebrates all that comes from the earth. Only products that come fropm the soil are sold here. Think vegetarian and vegan fair. Wash it down with Napa Smith Organic IPA

Belgium

Known for their outstanding beers, the Belgian Marketplace will feature several brews you may want to try as you munch a tasty waffle. Look for Hoegaarden, Stella Artois, and Leffe Blonde or Brune.

Brazil

Exotic and exciting, look for seared scallops or crispy pork belly in this marketplace. The drink of choice for beer lovers here is Cervearias Kaiser Xingu Black Beer.

Brewer’s Collection

Located near the Germany Pavilion, this beir garten will feature tasty brews from one of Europe’s great beer nations. The list includes:

  • Schöfferhofer Grapefruit
  • Radeberger Pilsner
  • Altenmünster Oktoberfest
  • BraufactuM Palor
  • BraufactuM Roog Smoked Wheat Beer
  • Warsteiner Premium Verum
  • BraufactuM Darkon
  • Warsteiner Premium Dunkel

Kombucha Ale: A New Kind of Funk

POSTED ON September 20th  - POSTED IN Uncategorized

A new sour ale lurks on the periphery of craft beer, and if you love lambics, it might just be your next favorite style.

by Christopher Staten

KombuchaWalk down bustling Steinway Street in Astoria, Queens, past a boxing gym, a clothing store and a Croatian travel agency, and you’d never suspect the block contains one of the most fascinating fermenting rooms in all of New York City. Just below street level, Spiro Theofilatos tends to open-air fermenting vessels lining the walls of his subterranean brewery. The mixture of glass carboys, oak barrels and stainless steel equipment looks like the workshop of a mad scientist who’s taken a sudden interest in Belgian lambics.

The bubbling concoctions are actually a new kind of sour ale, one that blends two ancient traditions and is creeping into New York’s craft beer scene. At Beyond Kombucha, Theofilatos crafts kombucha ale, a kombucha-beer hybrid. And the NYC culinary scene’s taken notice: Mava Roka, his maple-vanilla rooibos kombucha ale, has a regular tap at Brooklyn’s Bierkraft and Manhattan’s Colicchio & Sons.

But, let’s back up a moment: What the hell is kombucha?

The odd-sounding drink has skyrocketed in popularity over the last decade, mainly with the downward-dog warriors wandering the aisles of Whole Foods. The traditional Chinese fermented tea’s believed to be chock-full of health-promoting acids and probiotics.

Bottles were flying off the shelves until the summer of 2010, when the Food and Drug Administration and the Treasury Department investigated the alcohol content of the non-alcoholic drink—oddly enough, partially initiated by the suspicion that kombucha tea set off Lindsay Lohan’s alcohol-monitoring bracelet. Not all kombucha rang in under 0.5% ABV; most hovered around 1.5%. The Feds forced kombucha tea makers to either reformulate their recipes or apply for brewery licenses, so most producers shuttered or went back to the drawing board. Which brings us back to Astoria.

Sam Adams Creator Becomes Billionaire as Craft Beer Rises

POSTED ON September 9th  - POSTED IN Uncategorized

By BUSINESSWEEK

sam adams

Armed with a family recipe and a flair for marketing, C. James “Jim” Koch popularized craft beer in the U.S. and turned Boston Beer Co. into the second-largest American-owned brewery. It also made him a billionaire, as frothy sales of his flagship Samuel Adams brand helped Boston Beer shares double in the past year and reach a record high Friday.

Craft beer such as Sam Adams has been a bright spot in an otherwise stale U.S. beer market. Total American beer sales fell 2 percent in the first half of 2013, according to data compiled by Bloomberg, while the craft brew segment grew 15 percent. Boston Beer’s sales increased more than 17 percent during the period.

“What he has done is amazing,” said David Geary, president of D.L. Geary Brewing, a craft brewer in Portland, Maine, he co-founded in 1983. “He’s very focused, a brilliant marketer and he sort of taught us all how to sell beer.”

Through a combination of in-person proselytizing and folksy TV ads, Koch created widespread awareness in the 1980s and 1990s that there was more to beer than what the major U.S. brewers and European imports were offering.

Consumers have flocked to Boston Beer’s 70-plus offerings, including its most popular seller, Boston Lager, to small batch specialty brews, such as Norse Legend, a Finnish-style sahti that Vikings drank. The demand has sent Boston Beer shares up ten-fold since mid-2009, propelling Koch’s net worth above $1 billion, according to the Bloomberg Billionaires Index. He has never appeared on an international wealth ranking.

Picking The Right Glass For Style of Beer Makes a Difference in Taste

POSTED ON September 4th  - POSTED IN Uncategorized

By SACBEE

iStock_000014224879XSmallThe boot. The thistle. The tankard. The stein.

Beer glasses come in all shapes and sizes, but the recent awareness about picking the proper barware isn’t just a reaction to clever marketing.

Choosing the right glass for the right style of beer can make a difference, said Taylor Ramos, owner of the venerable Davis Beer Shoppe. As soon as the liquid touches the glass, flavors can become more pronounced or subdued. And those varied vessels – some with wide bowls, flared lips or straight edges – are selected for a reason; perhaps to diffuse the aromas of a highly alcoholic brew so it doesn’t overwhelm the senses, or to concentrate slighter notes so you can enjoy their subtleties.

“A specific design is meant to heighten the experience in some way,” Ramos said.

If you’re new to the craft beer scene and selecting your first sets of glasses, here’s what Ramos recommends: