New Belgium Brewing 2009 Clipbook

New Belgium Brewing
Media Presence
2009

Table of Contents
January 2009..............................................................................................page 3 to 21
February 2009...........................................................................................page 21 to 30
March 2009...............................................................................................page 31 to 42
April 2009..................................................................................................page 43 to 51
May 2009....................................................................................................page 51 to 60
June 2009..................................................................................................page 61 to 77
July 2009...................................................................................................page 78 to 87
August 2009...............................................................................................page 87 to 95
September 2009......................................................................................page 96 to 105
October 2009..........................................................................................page 105 to 116
November 2009.....................................................................................page 117 to 133
December 2009.....................................................................................page 134 to 146

January 1, 2009
From Basement to Brewery True Tales of Homebrewers Who Turned Pro

While many homebrewers dream of opening their own craft breweries, few are actually able to abandon their
day job to turn a basement hobby into a full-fledged career—although, according to Julia Herz of the Brewers
Association, that’s where many craft brewers get their start. “At least half of the brewers you talk with will
say they started homebrewing first,” she says. Here are some former homebrewers who’ve made it to the big
leagues.

AleSmith
San Diego, California
All employees of this Southern Californian microbrewery are also award-winning homebrewers.

Bell’s Brewing
Galesburg, Michigan
Originally a homebrewing supply shop, Bell’s Brewing, formerly known as Kalamazoo Brewing Company,
bottled its first beer in 1985. Owner Larry Bell has since expanded this oldest surviving microbrewery east of
Colorado into production of over 90,000 barrels a year.

Boulder Beer Co.
Boulder, Colorado
Colorado’s first microbrewery launched in 1979, when two former homebrewers moved their operation to a
goat shed on a small Colorado farm. Almost 30 years later, Boulder Beer Co. has the capacity to brew up to
43,000 barrels of beer annually.

Brooklyn Brewery
Brooklyn, New York
Steve Hindy experimented with homebrewing while working as a journalist in the Middle East, and upon
returning to the States in 1988, he opened Brooklyn Brewery with former banker and neighbor, Tom Potter.

Dogfish Head
Milton, Delaware
Homebrewer Sam Calagione founded Delaware’s first brewpub in 1995, and in 2002 moved brewing operations
to a 100,000-square-foot converted cannery.

New Belgium
Fort Collins, Colorado
After touring Belgium by bike in 1989, homebrewer Jeff Lebesch returned to Colorado where, after a two years
of experimenting, he and his wife, Kim Jordan, launched New Belgium with their flagship ale, Fat Tire.

Rogue
Newport, Oregon
Accountant and homebrewer Jeff Schultz launched Rogue Ales with three friends in an Ashland, Oregon
basement in 1988. It has since found a permanent home in a multi-level warehouse on the Oregon Coast.

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Sierra Nevada
Chico, California
After studying chemistry and physics in college and opening a homebrew shop in 1976, homebrewer Ken
Grossman met with Paul Camusi to discuss opening Chico’s first micobrewery. Their flagship beer, Sierra
Nevada Pale Ale, launched in 1981.

Surly Brewing Co.
Brooklyn Center, Minnesota
In 2005, after 11 years of homebrewing and an apprenticeship with New Holland, owner Omar Ansari opened
the doors of Surly Brewing Co.

Widmer Brothers Brewing
Portland, Oregon
Homebrewing brothers Kurt and Rob Widmer quit their day jobs in 1984 to open Widmer Brothers Brewing.
Their flagship Hefeweizen helped make Widmer the largest brewery in Oregon.

For in-depth profiles of three up and coming homebrewers, check out the January/February 2009 issue of
Imbibe.

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January 2009
New Belgium Releases ‘rolling carbonation’ Glassware

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Big Fermentations How to Brew Strong, Belgian-style Beers | Betsy Parks
January-February 2009

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New Belgium Tap Handles | Doug Hoverson
January-February 2009

January 3, 2009
14 People to Watch in 2009

Kim Jordan: CEO, New Belgium Brewing Co.
Jordan heads a company that’s winning rave reviews for its corporate culture, its “green” practices - and its beers.
As a result, New Belgium is considered a role model for how to run a successful business.

Jordan founded New Belgium with her husband, Jeff Lebesch, in 1991.

The Fort Collins beer maker, which posted $96 million in revenue last year, is the nation’s eighth-largest brewer.

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In October, The Wall Street Journal cited New Belgium as one of 15 small employers “that have built exemplary
workplaces.” The company employs 320.

The Journal noted that New Belgium’s workplace is one “where employees are engaged and enthusiastic about
supporting the company’s environmental cause.”

That’s on top of making a variety of beers that have proved extremely popular. As a result, other companies are
expected to keep a close eye on New Belgium and its CEO in the coming year to learn from their success.

“Given their momentum, they’ll continue to see other organizations looking to them as models and for inspiration,”
said Julia Herz, craft beer program director at the Brewers Association.

And what does she think of Jordan, who is a member of the Brewers Association board? “She puts everyone at ease
- just like their beers.”

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Responsibility’s New Role | Alex Palmer
January 6, 2009

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A Twentysomethings Guide to Going Green | Tracy Hepler
January 16, 2009

As twentysomethings, we have the power to influence the future of our environment. Unlike our parents and
Gen X, we haven’t become brand committed yet. Businesses and leaders are waiting to see what we do. With
our practices, our wallets and the Internet, we have the ability to significantly steer the course of the Green
movement.

See Your City From a Different View
Getting out of the car completely changes your perspective. Bicycling and walking through your community
allows you to actually engage in your neighborhood rather than just being a spectator who drives by. The
environmental benefit is that by committing to cycle within a 2 mile radius of your home you can keep up to 20
lbs of carbon out of the air (per round trip).

Volunteer in Your Community
Our soon-to-be President has asked for a renewed “Call to Service.” Most major cities and towns have
environmental organizations that are looking for help. Whether it’s the big guns like the NRDC or small
grassroots organizations, you can find a cause that is happy to have you. If committing isn’t possible, look into
actions like Eco Running where you take a bag with you as you walk or run through town and pick up trash as
you go along.

Kick Your To-Go Habit
We live in a to-go culture, so it’s hard to kick the habit. First thing, get rid of the plastic bottle. One plastic
bottle can take up to 700 years to decompose in the landfill. Earth Lust and Sigg make functional, stylish bottles
that are easy to carry. In 2006 Starbucks cut down over 900,000 trees to create over 2 billion paper cups. If you
can drink your coffee there, ask for a mug. If you have to take it to go, get a portable mug. I’m a big fan of the
stainless steel Hybrid Mug from revengeis.com. If you’re really committed, look into To-Go Ware. To-Go Ware
is individual stainless steel containers and bamboo utensil you can take with you anywhere. Many restaurants
will let you put your take out or doggie bags in these containers. All you have to do is ask.

Buy Green, Fair and Used
Designers are now using resources like bamboo, organic cotton, hemp, reclaimed wood, plastic bottles and
old unwanted clothes to make innovative products. Green fashion no longer equates to hippie frocks, rather
to high fashion runway couture by designers like Linda Loudermilk. Another element that is just as important
is the who behind your product. If your new cotton tee is organic but is made in a sweatshop in Burma, you’re
not doing the planet much good. Make sure the companies you support honor Fair Trade practices as well. Eco
chic fashion boutiques seem to be sprouting up everywhere, but if you can’t find one near you visit two of my
favorite online eco shops: thegreenloop.com and btcelements.com.

Look into vintage or recycled fashions. I’ve been able to score big designer names like Michael Kors and
Alexander McQueen for $10. Visit stores like Buffalo Exchange or Crossroads if you live on the West Coast. Your
local vintage shop will have great finds at cheap prices too. For furniture or electronics, websites like Craigslist.
com and Freecycle.org are great ways to get products that are already out there and might be destined for the
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landfills if no one takes them.

When in doubt, it is always greener to buy used than to buy new even if the product is green.

Party With the Big O: Organic Beer, Wine, Spirits
Food is not the only thing that should be organic. Look for organic beers from local brewers
or companies like New Belgium. Countries all over the world have begun growing organic and
biodynamic wines. There are a growing number of organic spirits on the markets too. A mention
must go out to 4 Copas Organic Tequila for their smooth, white tequila that tastes better than
Patron.

Educate Yourself and Spread the Knowledge
If there is one lesson we can learn from the Obama Campaign it is the power of the Internet to
organize movements. Friends, “Facebook friends” and strangers can build support to rally around
mutual causes. Share your favorite green sites, blogs and tips with others. Become a supporter of
green organizations and the individuals that bring you this information.

*Remember, every step helps no matter how small.

Do Consumers Care About Carbon Footprints? | Andrew Martin
January 22, 2009

Can companies drive sales by revealing the carbon footprint of
their products?

The answer to that question may become clear in coming years
as more and more American businesses evaluate the carbon
footprints of their products — and provide those details to
consumers.

The most recent example comes from PepsiCo, which says that it
determined that the carbon footprint of its half-gallon carton of
Tropicana Pure Premium Orange Juice is 3.75 pounds of carbon
PepsiCo measured the carbon footprint of its dioxide. The company plans to release the carbon footprints of
signature orange juice brand, Tropicana. (Photo:
Chip Litherland for The New York Times) Pepsi, Diet Pepsi, Gatorade and Quaker Chewy Granola Bars in
coming months.
PepsiCo said it doesn’t plan to put the carbon footprint of Tropicana on its carton anytime soon, but will
provide details on its Web site for those consumers who are interested. New Belgium Brewing did the same
thing when it evaluated the carbon footprint of its Fat Tire Amber Ale (7 pounds of carbon dioxide are released
into the atmosphere for every six pack).

“There’s really not a relevant reference point,” said Brian Lembke, a senior manager on the Tropicana carbon
project. “If we put 1.7 kilograms on a container, a consumer would say, ‘So what?’”
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“Ultimately I’ll think we’ll be there,” he added. “Now we’d be the only one with a carbon footprint.”

That didn’t stop PepsiCo from trying it in England in 2007, when it listed the carbon footprint of Walkers-brand
potato chips on the label. Neil Campbell, who was in charge of Walkers at the time and is now president of
Tropicana North America, said consumers in England are simply more familiar with carbon issues.

“In England, they didn’t necessarily understand the number, but what they respected was the fact that we
were being transparent and committed to reduce and lead,” Mr. Campbell said. “It’s not something that drove
sales particularly, but it helped with consumer perception.”

But if consumers have a better perception of a company’s carbon footprint, will they buy more of its products?
That remains to be seen.

Healthy Snacks for Super Bowl Sunday | Frances Largeman-Roth, RD
January 26, 2009

Even though I was born on Super Bowl Sunday and my husband
played college ball, I’m not a football fan. But I do get into watching
the expensive commercials and settling in for some tasty snacks.
The problem is that most of what gets served for the occasion is
what I call “caveman food”—stuff that you can pick up with your
hands and that has enough calories to keep you going till you kill
the next saber-toothed tiger.

I’m all for party food, but it doesn’t have to be laden with fat
and sodium to be a good time. Here’s my menu for game day,
guaranteed to allow you to get off the couch by the halftime show.

Beer
No Super Bowl party would be complete without some cold brews. If you happen to live on the West Coast,
pick up some of New Belgium’s Sunshine Wheat Beer. My other fave (not that I can enjoy it right now, being
eight months preggers) is Blue Moon. Try the seasonal Full Moon Winter Ale. I find that wheat beer is really
refreshing and goes well with a lot of different types of food.

Dips and such
White Bean and Roasted Garlic Dip is low fat but robust enough to feel appropriate for the occasion. Serve it
up with toasted pita chips and an assortment of veggies (carrots, celery, radishes, and pepper strips are nice).

For something even easier, try this Creamy Salsa Dip. Just dump bottled salsa (as hot as you like) into a bowl
and mix with yogurt, sour cream, and a little green onion and cumin. It’s perfect for crowds that turn up their
noses at anything that smacks of “gourmet.” Serve with baked tortilla chips and jicama sticks.

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Everyone loves a Warm Spinach-Artichoke Dip, but most are filled with copious amounts of artery-clogging
saturated fat. Our version uses a secret ingredient—lima beans—to keep the dip rich and creamy, while
keeping the fat under 5 grams per serving. Serve it hot from the oven with crusty bread, or spoon it into a
pumpernickel round.

The hearty stuff
The game starts at dinner time (6 p.m. EST), so you’ll be able to stave off your guests’ hunger with chips and
dip for only so long. Then they’ll want something more substantial, like our Stromboli and ALT sandwiches. The
stromboli is like a classic meatball sub. I recommend serving it on a baguette instead of individual French rolls.
That way, you can slice a big sandwich into a bunch of minis, which is much easier for serving.

The ALT (Avocado, Lettuce, and Tomato) Sandwich will make your vegetarian friends happy (yes, there are non-
meat-eating football fans). I would double the recipe and put turkey bacon on half of the sandwiches for even
greater crowd appeal.

A warm bowl of chili is another favorite game-day dish. Try this easy vegetarian Black Bean Chili With Winter
Squash or our more stick-to-your-ribs Smoky Chipotle Chili with steak. It has a hint of unsweetened cocoa for a
richer flavor. Make them the day before, and then serve in a slow cooker on low.

Sweet note
Whether you’re a die-hard Steelers fan or a dedicated Cardinals supporter, wrap up the game with a treat
that’ll please both camps. These Cheesecake Brownies have a luscious swirl on top and are a lean 140 calories.
If you don’t have time to make your own brownies, you can use a boxed mix and dress it up with the light
cream cheese swirl.

And, not to toot my own horn, but my recipe for Oatmeal-Date-Chocolate Cookies rocks. The dates add
chewiness to these delicious and heart-healthy snacks. I won’t tell anyone there are dates in the cookies if you
don’t.

Super Bowl, Organic Beers a Match | Kelsey Abbott
January 26, 2009

To make Super Bowl XLIII “green,” the National Football League’s Environmental Program will plant thousands
of trees in the Tampa Bay area, power the stadium with renewable energy and buy carbon offsets to balance
out travel by the teams and NFL officials.

Making your own Super Bowl shindig green doesn’t have to be quite so complicated. In fact, simply by
changing the type of beer you quaff, you can improve your bash’s eco-friendliness. From organic craft beers to
environmentally friendly efforts by the likes of Anheuser-Busch(BUD Quote), we’ll help you find the right green
beer for your celebration.

Start small: Full Sail Brewing Co. in Hood River, Oregon, sells seven beers, ranging from the award-winning Full
Sail Pale Ale to Session Premium Lager.

The highly lauded beers come from a very eco-friendly company. Full Sail has reduced its energy use and water
consumption by compressing its workweek into four 10-hour shifts, installing energy efficient lighting and air
compressors and putting in a hot water recovery system. The brewery purchases wind power each month,

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reducing its annual greenhouse gas emissions by 168 tons. Managers also work closely with local farmers,
buying the majority of their hops and barley from Northwest farms and using the grain and yeast left over from
the brewing process as feed for dairy cows.

Employee-owned New Belgium Brewing Co. in Fort Collins, Colorado, produced the first Belgian-style beers
in the U.S. New Belgium makes the popular Fat Tire Ale as well as seven other brews. When the company
began selling its wares in 1991, it vowed to “honor nature at every turn of the business.” The brewery uses an
extremely efficient brew kettle and energy-efficient design throughout the building. New Belgium processes
its own wastewater to produce methane, which is then used to fuel an engine that supplies up to 15% of
the brewery’s energy needs. (They buy wind energy for the rest.) New Belgium also encourages bicycle
commuting: Every employee earns a cruiser bike after his or her first year on the job.

Portland, Maine-based Peak Organic Brewing Co. has gone a step beyond using organic ingredients. The
brewery’s Maple Oat Ale is made with local ingredients, including organic oats from Maine and organic maple
syrup from Vermont. Peak’s Espresso Amber Ale is the first Fair Trade-certified beer and is made with locally
roasted, organic Fair Trade-certified espresso from Portland’s Coffee by Design.

Don’t forget the big guys: It might seem like microbreweries dominate the green beer market, but some of
the larger companies are doing their fair share, too. In fact, Coors(TAP Quote) produced the first recyclable
aluminum can in 1959 and instituted the first take-back program, offering a penny for each returned can. Fifty
years later, Coors continues to take steps that cut costs and help the environment. Among other efforts, the
company converts waste beer into fuel-grade ethanol that is added to gasoline and sells spent grains for cattle
feed.

Anheuser-Busch, meanwhile, has been turning grain left over from the brewing process into livestock
feed since 1899. Last year, it shipped an estimated 1.74 billion tons of grain to dairy farms throughout the
country. The company also recycles aluminum cans through its Anheuser-Busch Recycling Corp. In addition,
its breweries in Jacksonville, Florida, and Fort Collins, Colorado, use wastewater from cleaning brewery
equipment to provide water and nutrients to company-owned resource-recovery farms. These farms grow
canola, which is used in biodiesel, and alfalfa and other hay crops, which are used for animal feed.

January 30, 2009
Beer Pairing for Super Bowl Parties

Efrain Madrigal from Sam’s Wines and Spirits in Chicago has made his picks of some unique craft beers to pair
with some of the most popular Super Bowl munchies.

Chips Guacamole- Surprisingly enough, more guacamole is consumed on Super Bowl than Cinco de Mayo!
Pale Ale is the perfect beer to pair with guacamole. The rich, hoppy flavors of the El Chupalualo Pale Ale ($4.49
per 22oz bottle) are the perfect accent to the jalapeño and cilantro in guac.

Chili- A smooth dark beer is the best option to pair with a hearty bowl of Chili. The sweet malt flavors of New
Belgium Fat Tire Amber Ale ($2.99 per 22oz bottle) make it the ideal partner for a bold, spicy Chili.

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Buffalo Wings- A staple among many football fans, these hot, tangy wings need a beer to cool the palate. A
crisp, lighter beer like the Hoppin Frog Wild Frog Wheat Ale ($6.99 per 22oz bottle) is easy to drink but packed
with flavor to enhance the tangy punch of the wings.

Pizza- Pizza is the perfect Super Bowl delight to feed the masses of hungry fans that you will be entertaining in
your home. Ommegang’s Hennepin ($5.99 per 750ml bottle) is a Belgian-style ale that matches up well with
any kind of pizza, no matter how you slice it.

Sausages- This finger friendly food is always served at sporting events especially here in Chicago. Whether it’s
Brats, Hot Dogs or Italian Sausages, stouts like Bear Republic’s Black Stout ($4.99 per 22oz bottle) are a great
partner. This bold beer is easy to drink and has a delicious chocolaty finish.

About Sam’s Wines and Spirits: Founded in 1946, Sam’s Wines and Spirits has grown to be the nation’s
leading independent wine and spirits retailer. The company’s success is due to its focus on customer service,
selection, price, and knowledgeable staff. The company has been honored by both Wine Enthusiast and Wine
Spectator magazines as Retailer of the Year and has also earned Forbes’ Best of the Web award. Sam’s Wines
and Spirits has four Chicago-area locations in Lincoln Park, Downers Grove, Highland Park, and the South Loop.
Sam’s Wines and Spirits, Wine Director, Efrain Madrigal, has exceptional knowledge of wine and spirits and
is bilingual in both Spanish and English. To learn more about what Sam’s Wines and Spirits has to offer visit
SamsWine.com

The Super Bowl is Green - Here are 5 Ways to Celebrate Accordingly | Maura Judkis
January 30, 2009

The NFL has been on a crusade for the past 14 years to reduce football’s impact on the environment, and
has quietly taken a lot of ecofriendly steps. Sunday’s game between the Pittsburgh Steelers and the Arizona
Cardinals will be powered by renewable energy and offset by tree planting. The venues will also recycle,
donate leftover food to Tampa area food banks, and donate office supplies, decor, and construction materials
to area nonprofits. So how do you celebrate a sustainable Super Bowl? Here are five ways.

1. Make your own pizza. It’s one of the busiest nights of the year for pizza delivery, and waiting for the pizza
guy is such a drag. In addition, pizza boxes can’t be recycled. It’s better to make your own pizza (which is not
that hard if you buy a kit). It will be healthier, faster, and produce much less waste.

2. Try an organic brew. Planet Green offers a guide to organic beer, broken down by region so that you can
be sure your beer isn’t traveling too far to get to your party. Peak Organic and New Belgium are two popular
brands that have gotten rave reviews.

3. Chicken wings are in short supply this year, so consider more vegetarian options. Have you heard about
the chicken wing shortage? Buffalo wings may be more expensive this year, because of high demand, and the
bankruptcy of one supplier. That’s why it would be wise to include more vegetarian options on your menu
this year. You don’t even have to defy the annual Super Bowl tradition of eating greasy comfort foods to be
vegetarian - frengh fries, macaroni and cheese, and potato skins are all sure to please a football-lover’s palate.
A recent study from Scientific American says that beef contributes 13 times the greenhouse impact of chicken,
and 57 times that of potatoes, so load up on the fries instead of the hot dogs. page 20

4. Skip the paper plates. Most of your Super Bowl fare is scooped out of communal bowls and eaten with your
hands. You probably won’t need any paper or plastic plates or disposable utensils if all you’re eating is chips,
dip, and pizza anyway, and you’ll save money on your celebration by crossing these items off of your list and
using your regular dishes, instead.

5. Adjust the settings on your big screen TV so that it uses less energy. If you turn down the brightness just
a little and compensate with room lighting, it will save between 30 to 50 percent of the power that the TV
consumes, says CNET. Find more energy-saving TV tips here.

February 1, 2009
Tempe’s Tour de Fat Rides High

Tour de Fat, New Belgium Brewing’s traveling celebration of all things bicycle, passed the $1 million mark in
money raised for non-profit organizations. The 11 2008 Tour de Fat (www.tour-de-fat.com) stops raised more
than $250,000, making the grand total $1,015,196 for the nine years of the cycling circus. The City of Tempe’s
Oct. 11 event attracted more than 7,000 attendees and raised $53,785, just behind the brew’s hometown of Ft.
Collins’ top amount of $62,586 and way ahead of big cities such as Chicago with a weenie $11,000. Tour e Fat
is free to participants, but beer and merchandise proceeds go to local cycling non-profits. That’s a lot of beer
Tempe! Tour de Fat also includes car-for-bike swappers, who commit to live car free for a year. Roll into more
details at www.tour-de-fat.com

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February 1, 2009
Fat Tire Packing

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A Bud Guy or a Microbrew Man | Tim Foley
February 2009

On the campaign trail, the President tried a variety. He explained drinking a Pabst Blue Ribbon at a bar in
North Carolina this way: “When in PBR land, you drink PBR.” In Pennsylvania he had a Yuengling, in Indiana a
Budweiser.

His first impulse as president could be to return to what he knows best—Chicago and its own Goose Island
ales. But does a world leader want to be shown with a beer named Honker’s Ale?

President Obama presents himself as a man with a refined palate, so microbrews might be the way to go—
although any microbrew pick comes with a geographic price. Pennsylvania is important politically, and tough-
minded drinkers of Iron City in Pittsburgh could be turned off if Obama drinks Gaelic Ale from North Carolina.

Mass-market Budweiser might have been a no-brainer two years ago, but given his repeated promises to
protect American jobs, it’s doubtful he’d drink Bud now that it’s part of the Belgian company InBev.

Coors? Colorado voted Democratic in 2008, so it’s politically okay, but company head Pete Coors ran for the
United States Senate in 2004 as a Republican and is a big GOP funder.

The President could show fiscal leadership by drinking a cheap beer like Old Milwaukee—but is “cheap” the
right world-leader image?

Perhaps the Boston Beer Company is his best option. It makes Sam Adams—a historic, patriotic name—and the
company preaches corporate responsibility. For an ecofriendly appearance, there’s always the New Belgium
Brewery in Colorado. New Belgium relies on wind energy to produce its beer.
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As to Obama’s preferred way of drinking beer? It’s right there in his campaign slogan: No bottles, just “yes, we
can.”
This article first appeared in the February 2009 issue of The Washingtonian.

Brewer Learns Lesson About Green Marketing | Ciara O’Rourke
February 3, 2009

As businesses recalibrate their environmental impact, breweries, of all places,
seem to be struggling to outdo one another with efforts to turn amber ales green.

In Wisconsin, La Crosse City Brewery is recycling its waste to generate three million
kilowatt-hours of electricity a year for a local hospital. Keystone Brewery won’t
distribute farther than 35 miles from Wiltshire, England, where it only uses British
hops. And Coors has been busy touting the 50th anniversary of the aluminum can,
a more readily recyclable packaging material the company introduced in 1959.

One of the more aggressively green beer makers — at least by reputation — has
been New Belgium Brewery, an independent craft brewer in Fort Collins, Colo.,
which teamed up with the Climate Conservancy last summer to publish a life-cycle
assessment of one six-pack of its Fat Tire brand beer.

The company, in fact, has been chipping way at its carbon footprint since 1999,
when it began taking advantage of wind power through the local utility — a move
it underscored heavily in its promotional materials. But in so doing, the brewery became the object of a harsh
truth-telling campaign and repeated complaints of greenwash — an unpleasant experience, no doubt, but one
that the company has now embraced as it continues its sustainability efforts.

In 2005, an ex-employee and self-appointed gadfly began calling-out New Belgium for labeling its product “100
percent wind-powered.”

From The Denver Post:

This claim has apparently boosted sales among beer guzzlers who are deeply concerned about
global warming. It’s also forced competitors to examine their own practices. But it isn’t entirely
true.

In addition to electricity, New Belgium burns natural gas — which is not produced in a wind
turbine. The trucks that distribute its beer do not run on wind. The glass bottles — from an
outside supplier — require more energy to make than the beer itself, much of it coming from page 2

fossil fuels. And most of these bottles likely end up in landfills anyway.

Additionally, New Belgium doesn’t run a wind farm. It buys renewable-energy credits, paying a premium for
the right to claim that the electrons it uses come from a wind turbine instead of a power plant, even if it is not
technically so. New Belgium initially dismissed the claims as those of a wild-eyed — and angry — ex-employee,
obtaining restraining orders against the fellow and calling his complaints a matter of semantics, according to
The Post.

In 2007, however, the company agreed to modify its claims of being “100 percent wind-powered” — and the
experience might have proved reason enough for the brewery to circle its wagons.

Instead, New Belgium embraced the rebuke and used it as a catalyst for increased transparency in its first-ever
sustainability report, which it published last month. (A PDF of the report is available here.)

Wrote the company’s sustainability director, Jenn Orgolini, in the publication’s preface:
Omission can be a reflex when your instinct is to protect the company you love from
unwarranted harsh judgments. But, we learned to flex our openness and humility more readily
in 2007 when an aggrieved ex-employee rightly accused us of incorrectly using the phrase
“100% wind-powered” when natural gas provides over half the energy we need to make beer.
We never meant to mislead. … Please tell us if you think we’ve left anything out of this report.

Looking forward from that incident, the company has laid out a number of sustainability ambitions.

Among other things, New Belgium noted that packaging and transporting of raw materials, including barley,
which is imported from faraway Wisconsin, account for nearly half of its overall footprint.

As a result, Ms. Orgolini said the company was investing in research to harvest local barley, and that it was
opening a new packaging facility designed to reduce carbon emissions. The company also reported that it had
partnered with the city of Fort Collins, Colorado State University and “other energy-focused companies” in
applying for a grant from the Department of Energy to fund a project aimed at reducing peak-load electricity
demand.

Last Spring, the D.O.E. granted the city and its partners $6.3 million in funding toward that end, and New
Belgium said it now plans to install $4 million in energy-saving technologies — “funded 50 percent in house,
25 percent by the D.O.E. and 25 percent by in-kind donations,” according to the sustainability report. Is is “our
biggest single project,” Ms. Orgolini said.

Still, some environmentalists remain unconvinced. New Belgium now distributes its beer in 18 states — a point
not lost on Will Walters of the Rocky Mountain chapter of the Sierra Club, who would prefer to see companies
working more locally.

“I have seen Fat Tire in far flung places in other states where it shouldn’t be,” Mr. Walters said.

Said Ms. Orgolini: The brewery’s sustainability efforts are “a work in progress.”

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Green Beer, Greener Beer | Dave Burdick
February 3, 2009

Green Inc. this morning has a piece on New Belgium Brewing Co. in Fort Collins, Colo. -- unfortunately
headlined “Brewer Learns Lesson About Green Marketing.” The story goes like this:

New Belgium started buying wind offsets in 1999, then noticed that people liked that. They continued to
increase their green efforts and, as one might suspect, ramped up their marketing of those efforts. When one
employee left the company, it apparently became his mission to carefully critique the brewer’s green efforts.
That’s important. Green marketing should be carefully watched. And the man even made good points, causing
New Belgium to make positive changes a few years ago. But I’m not sure that the negative tone in “Brewer
Learns Lesson” is warranted. Maybe “Obsessed Ex-Employee Spurs Green Brewer To Aim Even Higher.”

Here is one point made on Green Inc.:
Among other things, New Belgium noted that packaging and transporting of raw materials,
including barley, which is imported from faraway Wisconsin, account for nearly half of its overall
footprint.
Stuff that comes from far away causes a bigger carbon footprint. True, and I applaud Green Inc. for making
the point, and I’d sure hope they’d make it when reporting on any other business that requires “importing”
ingredients from as far away as Wisconsin is from northern Colorado. But call me skeptical.

Secondly, the following sentences make these amazing announcements, very casually:
As a result, Ms. Orgolini said the company was investing in research to harvest local barley, and
that it was opening a new packaging facility designed to reduce carbon emissions. The company
also reported that it had partnered with the City of Fort Collins, Colorado State University and
“other energy-focused companies” in applying for a grant from the Department of Energy to fund
a project aimed at reducing peak-load electricity demand.
Catch that? This is a brewer that wants to be involved in pioneering smart-grid technologies.

New Belgium is actually pretty far ahead of most brewers, and may be matched in quantity and scope of
sustainability efforts only by Sierra Nevada Brewing Co. in Chico, Calif. New Belgium even hosted a “green
recovery” community meeting recently:
At a community session at New Belgium Brewing Co., environmentalists promoted residents’
health and safety, environmental health and a sustainable economic stimulus plan as a part of
“green recovery” for Colorado’s sagging economy.

“I really do think not only do we have a crisis in our face,” said Fort Collins Democratic Rep. Randy
Fischer, “but we can make this crisis an opportunity by investing in a green Colorado.”

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But the ex-employee’s point is a good one, if not one made in the most cordial way. Raw materials for all kinds
of products can come from very far away and offset many other, more well-publicized green efforts. Organic
hops used in American beers bearing the USDA organic label, for example, are mostly grown in the Pacific
Northwest -- or in New Zealand.

(Drinking locally is one of the very best ways to drink “green beer” because of the sheer weight of transporting
beer, especially in heavy glass bottles.)

In any case, cutting down on packaging is always a good idea, New Belgium has started that this year:
At current production levels, the move will eliminate 150 tons of cardboard from going into New
Belgium packaging, while preventing 174 metric tons of CO2 emissions each year. In addition, the
transition will save New Belgium an estimated $280,000 in the coming year.

“We’ve designed a new 12-pack carton that will tighten the case to prevent bottles from hitting
each other during transit,” said director of operations Mark Fischer.
Additionally, the brewer has started canning its flagship beer, Fat Tire. Aluminum cans, while a bit nastier to
produce, take far less energy to recycle (and less energy to distribute, too).

It’s important to watch companies that aggressively market their green efforts, as New Belgium does, but it’s
also important to recognize a company that’s legitimately doing the right thing of its own volition.

February 9, 2009
Read about six couples who turned their eco-love into an eco-venture

Jeff Lebesch and Kim Jordan
We love a good love story, especially when it involves beer. In the early
1990s, Lebesch and Jordan turned a curiosity about amateur ale-making
into New Belgium Brewing, the county’s fifth-largest craft brewer. The
company is partially wind-powered, makes organic varieties, and gives
bikes to its employees. Before going commercial, the Colorado couple
hiked into the Rockies to write their mission statement; one of the 10
items is “honoring nature at every turn of the business.”

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Talk of the Ton: 100 Acre Wood Preview | Bill Lockwood
February 23, 2009

Blockwood: If you were to describe the roads and the tone of the rally to someone who has never been what
would you say?

John Huebbe: The roads are hard packed gravel, about 1-1/2 to 2 lanes wide with minimal crown to them,
with dense forest of Oak and Pine on the outside. They can be very fast and flowing and at times have some
technical sections. Most of the roads we’ve been running in the past three years are not car breakers so you
won’t see a lot of carnage. The average stage speeds of the rally are one of the highest in the series.

Blockwood: What driving skills will 100AW favor and who possesses those?

John Huebbe: Someone who has a lead foot. Seriously, if you can keep your foot down while doing over
115mph through a series of turns you’ll be on the top of the podium come Saturday night. Ken Block is
definitely the favorite coming into the rally and will have a huge target on his back. These roads were almost
built for his driving style. The only person that can beat Ken is himself. Assuming he doesn’t have car trouble, I
expect him to take the win and match John Buffum’s four wins in a row feat from the 1970’s.

Blockwood: What would you say your favorite spot or stage of the rally is?

John Huebbe: My favorite spectator spot has got to be spectator point A along the Pigeon Roost stage. You’ll
see the cars exit the forest, come down a straight-away, drift through a fast sweeping turn, and power out
through a long straight.

My favorite stage though is a toss-up between Camelback and Southern Loop, but I might give the edge to
Camelback because of the massive jump in front of Ollie Coleman’s farm.

Blockwood: And before the interview you had mentioned the volunteers…

John Huebbe: Yeah, I really want to thank the literally hundreds of volunteers that come out every year to lend
their hands helping us run such a great rally. I also want to thank New Belgium Brewing for the beer at the
awards party! My mouth is watering now just thinking of the cold Fat Tire on tap.

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New Belgium Brewery: Work to Bike More | Sami Grover
February 26, 2009

Pro-bike Billboard from Green Beer Company

Generally speaking, we TreeHuggers are not huge fans of
billboards - especially when billboards have more rights
than trees. But if they do or say cool green things, they
tend to get a more sympathetic reception - take Lloyd’s
round up of five sort-of green billboards. I’d like to throw
New Belgium Brewery’s latest advertising into the mix too -
largely because I tend to love everything New Belgium does.
The billboard is just one manifestation of New Belgium’s
pro-bike culture - click below the fold for a fun video about
just how much the brewery loves its biking employees.

First, here’s a little more from AdFreak about New Belgium’s
latest funky advertising:
Cultivator Advertising Design crafted the pro-biking message above on behalf of New Belgium
Brewing Co. in Fort Collins, Colo. The headline, “Work to bike more,” sounds like the work of a
tipsy copywriter, so it’s probably good that he or she doesn’t drive a car. (We’re told the billboard’s
placement over PT Motors’ “Cash for cars” sign was “fortuitous.”) The New Belgium video below
shows the tangible benefits of cycling to work: It’s often quicker than driving, so you can get to
work earlier and enjoy more weird ball-bouncing activities with your hippie co-workers.
Australian brewer Coopers did something similar a while back with their “Walk to the Pub” posters too, but I’m
not sure any other company welcomes its biking employees with an impromptu disco/celebration as they bike
through the gate...

More on New Belgium Brewery
New Belgium Brewery Turns Waste Water into Cash
New Belgium Brewery’s Got a Head on a Sustainable Product
Sometimes Beer and Bikes Can Mix

And let’s not forget Planet Green’s guide on Where to Buy Green Beer.

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Hot List | Emily Furia
March 1, 2009

page 2

The Dish | Juan Galvez
March 1, 2009

page

March 8, 2009
Zimo: You Can Introduce Kids to Nature Hikes with a Few Helpful Tips

Eighteen-month-old Cade took off down the trail, and before I could snag him, he did a face-plant in the dirt,
got a mouthful of pine needles and pebbles, and had a scratch on his nose.

The fall didn’t matter. He didn’t bat an eye, got up, continued to chew on the pebbles, and took off down the
trail like the Energizer Bunny.

Kids love the outdoors. They love being outside. You’ve just got to give them a chance to enjoy nature, dirt and
all that stuff.

It’s fun to hike with your grandkids, but anything can happen, like chewing on pebbles.

I’ve taken my 4-year-old grandson, Alec, on a bunch of hikes, but it was the first time the toddler hit the trail
with me.

My son and grandsons and I headed out for a short hike before dinner last weekend.

I started remembering a few things that I had forgotten when my kids were young. So here are some tips for
hiking with youngsters:
® Keep toddlers in kids backpacks or push them in carriers built for trails. That keeps them from doing
too many face plants.
® Let the toddler out of the carrier to walk the trail, feel boulders, look at bugs and explore things
under close supervision.
® Keep the hike short and do more nature watching and investigation than hiking. Climbing small
boulders may take up the entire hike, but it will be the most memorable part of the outing.
® Take every opportunity to teach the child something, indirectly, like the importance of wildlife after
you see an animal track; why water is so important if you see a puddle in a natural bowl on a rock; why
plants are important when you see bunchgrass or sagebrush; or why we shouldn’t litter when you see a
plastic water bottle or plastic bag.
® Remember to smell. Smell things like sagebrush, wetlands and tree bark.
® Taking a trash bag along will make the youngsters feel helpful.
® Take plenty of water. Kids like to drink from hydration packs.
® Give the kids who can walk on their own strict orders to walk, stay on the trail and stay close.
® Let the youngsters carry their own packs with water and snacks.
® Take enough clothing for layering for both of you. Early spring can be cold. Remember mittens and a
hat.
® Scratches and bruises are always a possibility. It’s easy to carry a first-aid kit.
® Hiking doesn’t have to be a major production. Kids will enjoy hiking trails in city parks, along the
Greenbelt and in the lower Foothills.
® Back off on your lofty goals. A short 100-yard hike may do the trick before everyone wants to go
home.
® Pick an easy trail. My favorite trail system for kids hikes includes the trails near Camel’s Back Park.
They are easy to explore, and climbing to the top of the mountain is usually a hit.
page

® Pick a place like Camel’s Back or the Greenbelt where you know restrooms are available. ® Don’t
worry about hiking boots until they are older. Kids can get by with good-quality sneakers.
® Above all else, stress safety and staying close. Give kids a whistle on their packs with strict orders not
to blow it unless they are lost or need to get your attention.

COMMUTER PLEDGE
I like New Belgium Brewing Company’s beers, especially 1554 Enlightened Black Ale, but I really like its passion
for bicycles.

The company is pushing Team Wonderbike and is looking for members. It’s a commitment to human-powered
and carbon-free transportation.

Team Wonderbike (www.teamwonderbike.com) is a pedal-powered, bike-commuter club whose members
pledge to bike, not drive, as often as possible.

“We currently have more than 15,000 members who have pledged to offset 14 million driver miles in the
coming 12 months, which equals 14 million pounds of CO2,” the company says.

It makes me feel good about racking up a little over 2,000 miles a year.

You’ll find newsletters, interaction with other bikers online and stories and ideas.

Besides, I like reading about the brews, too.

March 11, 2009
Drink Green Beer on St. Pat’s...and the Other 364 Days

The Sierra Club, on its website, The Green Life, suggests that you go ahead and enjoy a dyed-green beer to
celebrate St. Patrick’s Day. But what the Club would really like you to do is consider patronizing breweries that
practice green policies that reduce their carbon footprint.

Those companies’ products are the real green beers, says the Sierra Club, and it offers a
list of such brewers for you to choose from—just in time for St. Pat’s. Here are some of its
recommended green brewers.

New Belgium
Makers of Fat Tire and other Belgian-style beers. The Ft. Collins, Colo., brewer was the first
U.S. brewery to source its energy from wind power. The company conserves energy in a
variety of ways and is an innovative recycler.

Sierra Nevada
Brewers of Sierra Nevada Pale Ale, Porter, Stout and other malt beverages. page

The company has installed 250-kilowatt co-generation fuel cell power units to supply electric power and heat
to the brewery. Sierra Nevada has earned a WRAP award for waste reduction from the state of California every
year since 2001.

Great Lakes Brewing
The Cleveland, Ohio-based brewer makes Burning River Pale Ale, Eliot Ness Amber Lager and several other
brews. Great Lakes has a beer delivery truck that runs on used restaurant vegetable oil. All its packaging—from
4-packs to full cases—are made of recycled content.

Brooklyn Brewery
Makes of Brooklyner Weisse Beer, as well as Brooklyn Pilsner, Lager, Brown Ale and other specialties. In 2003,
this company became the first brewery in New York City to switch to 100% wind-generated electricity.
We hope you’re able to enjoy some green beer on St. Pat’s Day…and the rest of the year. And, as the Irish say,
may the wind always be at your back…or better yet, providing the electricity for your house.

Fat Tire, Companion Beers Finally Roll into NC | Michael Hastings
March 11, 2009

Beer lovers have been rejoicing across North Carolina. As of March 2, New Belgium Brewing Co. beers from
Fort Collins, Colo., finally became available in the state.

Three of New Belgium’s beers, including the popular Fat Tire, are now available here.

“I’ve gotten more calls about this than any other beer,” said Spencer Davis of City Beverage, which held a free
tasting Saturday.

Davis also had to field a ton of calls March 2, when the distributor didn’t deliver the beers as promised because
of the snow.

The shipment arrived the next day, though, and Davis has been selling 10 to 15 cases a day since. “I get 20 calls
a day for this beer. It’s probably one of the biggest beers to hit North Carolina,” Davis said.

He acknowledged that the culture around New Belgium accounts for at least part of the buzz.

A man with a plan
New Belgium brewing company started after founder Jeff Lebesch rode his mountain bike -- with fat tires --
through Europe on a brewery tour. He returned home determined to make his own.

The Wall Street Journal named New Belgium, which has about 320 employees, one of the top 15 small
workplaces in 2008.

The brewery is wind-powered and incorporates various elements of green design in its lighting, cooling and
other systems. It donates 1 percent of all its sales to promote environmental stewardship. Employees own
about 32 percent of the company. It also encourages bike riding over car driving; every employee who has
been there a year gets a custom New Belgium bicycle. page

The Fat Tire is an all-around beer. It’s toasty and biscuity, but very smooth, with hints of caramel and nuts.

Another New Belgium beer, Mothership Wit, is an organic wheat beer that’s low in alcohol, light-bodied with
hints of orange and coriander. But it has less of these spices than many other wheat beers. As several people
mentioned at the tasting, the Mothership Wit is a warm-weather beer, good for a day like we had Saturday.

The third one, 1554, is dark ale that follows the model of steam beer, using lager yeast and room-temperature
fermentation. It’s more full-bodied with distinct coffee and chocolate flavors, but it is still quite smooth.

All the beers sell for $3.99 for a 22-ounce bottle at City Beverage, though you might find them for less at
grocery stores.

At Saturday’s tasting, opinion was divided about how good these beers are. Fat Tire, which gets most of the
hype, got most of the criticism. Some called it a “pumped-up Yuengling” or “glorified Budweiser,” a bit too
middle-of-the-road.

Chip Culbreth said he was expected to be disappointed because of the hype, but he liked Fat Tire.

“One of the trends in beer is extreme beers,” Culbreth said. “People like beers with really strong flavors. This
one is smoother; the parts all add up to the whole.”

Others at the tasting tended to prefer either 1554 or Mothership Wit over Fat Tire.

Ben Sharpe said: “The Fat Tire didn’t live up to the hype. The 1554 was better. I liked the wheat beer the best.”

People who stopped by Saturday’s Healthy Living Expo at the Benton Convention Center got a chance to pick
up a few tips on eating better.

Penny Riordan, a dietitian with Forsyth Medical Center, was the first speaker to take the main stage. She
encouraged the crowd to swear off soda and fast food to cut sugar, fat and calorie consumption and to eat
more vegetables to get more nutrients.

She held up a 20-ounce bottle of Cheerwine, saying that the bottle contains 17½ teaspoons of sugar.

Fruit punches and juices can be worse, Riordan said.

She also picked on ranch dressing, a favorite of Americans, saying that a 3-tablespoon serving has 260 calories,
250 of which come from the whopping 28 grams of fat. That’s more than half of the suggested fat daily intake
for a typical woman.

She offered a couple of ideas for sneaking more nutrients into diets:
-Add heart-healthy nuts, such as cashews, to breakfast cereal.
-Mix spaghetti squash with spaghetti noodles for pasta dishes.
-Add carrot juice to tomato sauce. “It adds tons of vitamin A,” she said.

In a handout, Riordan presented some eye-opening details on how giving up some “bad” foods can have a
positive influence.
-Giving up a daily 12-ounce soda (and not replacing the lost calories) can take off 1⅓ pounds in a month
and 16 pounds in a year.
-Giving up a 3-tablespoon serving of ranch dressing four times a week can take off 1⅔ pounds in a month
and almost 20 pounds in a year.
-Switching from 16-ounces of 2 percent milk to 16 ounces of skim milk can take off three-quarters of a
pound in a month and 6 pounds in a year.

The moral of the story, as Riordan said, is that “small things do add up.” page

On Tap: Tasting an Enlightened Ale from New Belgium Brewing | Jake Grove
March 18, 2009

The day is still fresh in my head. In fact, I had almost given up that it would
happen at all. The idea that one of my favorite beers would come South with
me would have been cool, but was not something I expected.

Thankfully, Yuengling eventually came and I have rejoiced since, enjoying a
moderately priced beer that is almost like going home from time to time.

Then, about six months ago, I was introduced to a beer that would stand
alongside Yuengling Lager as one of my favorites. It was called Fat Tire from
New Belgium Brewing Inc. I had heard of people willing to drive hours to
Tennessee just to get a taste of the brew.

Even I did that this Christmas and I talked about how good Fat Tire was and is.

So, this past weekend, while hanging out in Asheville, I looked over at a
neighboring table and, what to my astonished eyes did I see but a 22-ounce
bottle of Fat Tire on a table. Asheville had finally pulled in one of most-loved
beers out there and that meant New Belgium Brewing was in town. With that,
so was one of their beers I had never had before.

1554.

This Belgian-style black ale is easily one of the best beers I have had the chance to drink. Almost like a porter in
smell and look, the 1554 drinks closer to a red or a brown ale, putting off distinct hoppiness matched with sweet
malts.

The poured head is thick, frothy and a light tan in color. The lacing is excellent, but the beer at large should be
poured with care from a 22-ounce bottle into a pint glass.

Aroma is of toasted malts and a hint of chocolate.

As for taste, that is where things get fun. The 1554 has smooth, caramel-like tones that provide a wonderful
lightness for a beer that seems destined for thickness and overwhelming notes.

That, and there is very little in the way of bitter aftertaste for a beer that seems hinged on that. Like the Fat Tire,
this beer can be savored and enjoyed over several minutes or several hours depending on how many you can get
your hands on.

The 1554, along with Fat Tire and Mothership Wit, are now available in Asheville in 22-ouncers only. There are
around $3.50 a piece in stores and $7 to $8 in restaurants.

And if we are lucky, we will see them around these parts one day very soon.

page

The Beer Nut: A Film with Foam | Norman Miller
March 18, 2009

A movie theater might seem like a precarious place to enjoy a beer, but fans can soon do so without spilling a
drop.

“Beer Wars,” a documentary with the beer industry as its main focus, will be presented across the country in a
special screening on April 16. But the film is about so much more than just beer, said director Anat Baron.

“This movie is about entrepreneurship in America,” said Baron.

And, in addition to being a big-screen movie about beer, what is even more unique is what follows: a live panel
discussion, with many of the people featured in the film, moderated by Ben Stein.

“I wanted this film to be a conversation starter,” she said. “There’s no better way to start a conversation.”

Baron has some insight in the beer business another documentarian might not have: She is the former general
manager of Mike’s Hard Lemonade.

The idea for the documentary began in 2005 when she read a magazine article that declared beer was dead.

That touched something in her, so she went to the annual National Beer Retailers Association meeting, brought
a camera crew and started talking to a few people about the beer industry.

There she met Rhonda Kallman, founder of New Century Brewing of Hingham, and co-founder of the Boston
Beer Company, maker of Samuel Adams.

“What was interesting to me about Rhonda’s story was she was someone at the pinnacle of success, and she
chucked all of that away to go out on her own. I thought she was really interesting,” Baron said.

Kallman was the first person Baron decided to feature in her documentary. The second was Sam Calagione,
founder and president of Dogfish Head Craft Brewers of Delaware
.
She met him at the Great American Beer Fest in Colorado in 2005.

“The minute I met him, I knew he was someone I wanted to spend time with and to follow,” said Baron. “He’s
a no-holds-barred kind of guy, and he’s willing to say what’s on his mind. I picked these two characters, not
because I like their beers, but they have a story.”

Baron followed both of them for more than two years, beginning in September 2005.

The film chronicles how two relatively little guys in the beer business battle their way in an industry dominated
by big brewers.
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During filming, Calagione took out a $9 million loan to expand his brewery, while Kallman worked to try to
make her brewery, which brews Edison Light - described as a premium light beer - successful.

Baron said she visited many breweries, including Anheuser-Busch, Miller, Coors, New Belgium and Stone, but
the film is about more than what you see at the breweries.

“For those who are expecting to see a brewery tour, it’s not that,” she said. “It’s in there, but it’s much bigger
than that. You see Sam (Calagione) at home, and the risks he takes. Sam is the embodiment of the craft beer
movement. I didn’t glamorize him. He’s no different than the other 1,400 people who own breweries.

Recession-Friendly Employee Perks | Carlos Bergfeld
March 23, 2009

During a slow economy, most companies are looking for places to cut spending. It’s tempting to start with
employee perks and rewards — the word “perk” itself implies an unnecessary extra. But your employees are
your most important asset, and keeping them happy is never more important than when layoffs and budgets
cuts have made work a challenge. Here are three creative ways to keep rewards in your budget.

1. Give Gifts That Mean Something
For those familiar with Fat Tire, New Belgium Brewery’s flagship ale, the Fort Collins, Colorado-based brewery’s
most unique benefit shouldn’t come as a surprise: Employees receive a custom bicycle for their one-year
anniversaries. Founder Jeff Lebesch started the brewery after a bicycle tour through Belgium, and the brewery
has encouraged a culture of cycling enthusiasm since. “It’s a very tactile, tangible event when you receive your
bike,” says New Belgium media director Bryan Simpson. The one-year anniversary gift of a custom 1- or 3-
speed cruiser bike — from popular bike makers like Electra, Spot, and Felt — is accompanied by a celebration,
which Simpson says is almost like an initiation into a tribe, as all employees also become part owners after a
year’s time. The brewery provides ample bike parking and on-site showers to encourage workers to commute
with their gifts, and many do, Simpson says, making the award a vital employee benefit. “It’s a couple hundred
dollars for the bike, but it means so much more,” he says.

2. When You Can’t Give Money, Give Time
Running into an employee who called in sick — or seeing incriminating photos of them on Facebook — isn’t
just uncomfortable: it can jeopardize a career and increase office tension. To avoid forcing employees to use
fake excuses to get a free day, Los Angeles-based public relations firm JS Communications recently gave its
employees two free “I Don’t Want to Get Out of Bed” days. “You don’t have to worry about seeing your boss
later in the day,” says Alissa Pinck, general manager and vice president of JS ’s New York office. “The day is
yours, and you can do whatever you want with it.” Whether it’s relationship troubles, bad weather, or a day
where getting out of bed just isn’t happening, JS2’s employees have readily accepted their two extra days per
year, Pinck says, which can be used on any day when an employee doesn’t have a meeting or conference call
scheduled. “At first people were kind of like, ‘What’s the catch?’“ she says. “But since then, people have been
taking them, and they love them.”
page 1

Brewery Peddles More than Ales with Biking Billboard Ads | Steve Raabe
March 28, 2009

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American Craft Brewers Inspired by Belgian-style Sour Beers | Zak Stambor
April 8, 2009

Most of the time, commercial brewing is an exacting and predictable science. When Greg Hall, brewmaster at
Goose Island Brewing Co., decides what day to brew Honkers Ale, the brewery’s malty English bitter, he also
can determine the exact dates he’ll filter and bottle the finished product.

But that’s not the case with the brewery’s latest creation, Juliet, a jammy and surprisingly dry American wild
ale aged with Michigan-grown blackberries in used cabernet sauvignon barrels.

Juliet is a distant cousin of traditional Belgian sour beer styles such as Flanders red ale and Oud Bruin. It is
brewed with brettanomyces, a wild yeast strain that is unpredictable in when it will mature and in what funky
aromas (barnyard, bacon or cheese) it will impart.

That unpredictability makes sour beers such as Juliet difficult to produce. They need to age in oak barrels,
which makes them costly to produce. And variations in those oak barrels lead to variation between batches,
so brewers often blend batches together to create a consistent product. Moreover, the typical ingredients that
make a sour beer sour, can contaminate and ruin a brewery’s other beers.

Yet despite those obstacles, Hall, along with a number of other brewers from prominent American craft
breweries such as New Belgium , Jolly Pumpkin, Lost Abbey and Flossmoor Station, are hailing sour beers as
the next big thing in craft beer.

“Beer drinkers’ palates have matured and they’re looking for something different,” said Tomme Arthur,
brewmaster at the San Marcos, Calif.-based Lost Abbey. He was one of the first American craft brewers to
produce the hybrid sour style.

Even though Belgians have made sour beers for hundreds of years, the beers weren’t readily available in the
United States until relatively recently. But as soon as they became more widespread, a niche of American
brewers, such as Arthur, found that sour beers offer a new world of multifarious flavors—often within a single
beer.

Today a number of American craft brewers are taking elements from traditional sour beers, like the sweet, yet
tart, lambics brewed with cherries, raspberries or peaches and slightly vinegar-like Oud Bruins, to develop their
own idiosyncratic wild ales. For example, Lost Abbey’s Cable Car features a Champagne-like mouthfeel and a
melange of lemon, kumquats and “funk.”

Similarly, Ft. Collins, Colo.-based New Belgium recently released Eric’s Ale, a sour hybrid with subtle peach
notes and a warm, spicy finish.

“In the beer geek population, sour beers are the Holy Grail,” said Lauren Salazar, New Belgium’s sensory
specialist. “They’re difficult to produce. They’re impossible to control. But in the end, you end up falling in love
with them.”

Sour beers can be an acquired taste, said Ron Jeffries, owner and brewmaster of Dexter, Mich.-based Jolly
Pumpkin Artisan Ales, which ages all of its beers in oak with souring bacteria.

page

“Sour beers are like artisan cheeses: There is some education of the palate that should occur,” he said. “At first
it might seem off-putting before you grow to appreciate them.”

Also like artisan cheese, sour beers require a hands-on approach, which is in line with the slow food
movement, Salazar said.

“It’s about slowing down, sitting back and relaxing,” she said. “Each sour beer is a surprise. It’s almost like a
varietal that reflects the experience, knowledge and creativity of the brewer.”

Sour beers probably will never appeal to more than 5 percent of beer drinkers, according to Mike Miller, owner
of Delilah’s.

“[They don’t] taste like Stella Artois, and they’re not beers that you can down six or seven of while watching
the ball game,” he said.

But few beers pair better with food because of their complexity and acidity, said Goose Island’s Hall.

For instance, because Juliet features a flavor profile similar to a pinot noir, it complements foods such as pork,
game birds and oily fish like salmon. The protein cuts down the acidity and sourness of the beer, allowing the
oak and other nuances to come forward.

“A number of restaurants have craft beers, but what they don’t have is the right beers to go with their foods,”
Hall said. “Once chefs try drinking a sour beer with their food, you’ll start to see sour beers on their menus.”

Corona Extra’s Sales are Losing Fizz | Mike Hughlett
April 10, 2009

Part of the problem for Corona Extra was a price increase instituted in 2007, industry analysts say. Domestic
brewers didn’t raise prices until months later, leaving a larger-than-usual price gap just as the economy soured.

“The economic winds are clearly blowing right in their faces,” said John Greening, a professor at Northwestern
University’s Kellogg School of Management and a beer advertising expert. As a consumer, “When I’m fearful,
I’ll buy what’s good enough for right now,” he said.

Indeed, although sales of craft beers like Sam Adams and Fat Tire grew a robust 8% last year, that was only half
the rate of 2007, according to Nielsen.

Sales of craft beers, meanwhile, have upped the competition for imports. “We know there is a lot of interaction
between craft and import brands, and we believe some of the import brands are losing to craft,” said Nick
Lake, a Nielsen vice president.

Then there’s Bud Light Lime, which debuted in May and outsold Corona Light for the year, according to Beer
Marketer’s Insights.

The industry is known for fads -- remember “ice” beer? -- so it’s too soon to know if Bud Light Lime has staying
power. But some analysts say the brew has hurt Corona. “Last summer, it certainly had an effect on Corona,”
Beer Business Daily’s Schuhmacher said. “The drinker profile is similar to that of a Corona drinker.” page

Carlos Laboy, an analyst at Credit Suisse, indicated in a recent report that Corona may have an even bigger
issue, saying the vaunted brand “really has life cycle issues.”

In other words, Corona may be getting long in the tooth. Nielsen’s Lake said he’s not buying that notion.
Nielsen regularly surveys consumers between ages 21 and 29, and asks them what brand first comes to mind
when they think of imported beer.

“The No. 1 import brand they still brought up was Corona,” Lake said.

Top Green Spirits, Cocktails with a Green Twist | Sangwon Yoon
April 10, 2009

Even drinking can be considered a green activity now. Many distilleries and breweries are launching spirits
made from organic ingredients, as well as bottled and packaged with environmentally friendly materials. Los
Angeles–based Modern Spirits claims to offer “the world’s most carbon negative product” in its Tru Organic
Spirits, gin and vodka in three flavors—straight, lemon and vanilla. The makers maintain that producing each
bottle of Tru vodka absorbs 760 times more carbon than it emits.

Modern Spirits plants a tree (which on average absorbs about 790 kilograms of carbon) for every bottle sold
(from $28; truvodka.com).

McCormick Distilling Co.’s 360 Vodka is produced at a state-of-the-art distillery, recently upgraded to reduce
fossil-fuel energy usage by 21 percent. It also promises to offset its emissions through services such as Close
the Loop, a postage-paid bottle-cap mail-in program developed to enable reuse. The bottles contain 85 percent
recycled glass, compared with the 35 percent most distillers use, and the labeling and packaging are made
from 100 percent recycled paper (from $29; 360vodka.com).

There are even organic mixers to combine with the vodka. Modmix offers five gourmet all-organic mixers,
which include raw sugar and organic fruits and herbs. The newest, Wasabi Bloody Mary mix, is infused with
ginger and tamarind ($10; modmixbeverages.com).

Major beer companies have yet to go green, but microbreweries tend to produce beers with smaller carbon
footprints. The employees of Colorado-based New Belgium Brewing dipped into their bonus funds to make
the brewery the first U.S. company to source its energy from wind power ($15 per pack; newbelgium.com).
Drinking never felt so virtuous.

1. Cucumber Vodka, SQUARE One 8. Vodka 14, Altitude Spirits Inc.
2. Tru2 Gin, Tru Organic Spirits 9. London dry gin, Juniper Green
3. Blue Paddle, New Belgium Brewing 10. Nut brown Ale, Peak Organic Brewing
4. 360 Vodka, McCormick Distilling
5. Prairie Vodka, Ed Phillips Sons
6. Purus Vodka, Purus
7. 4 Copas Blanco
4 Copas Tequila
page

April 21, 2009
Five Eco-Friendly Tips for Earth Day

Fort Collins, Colorado: Bike, Hike, and Try Some New Brews
An hour from Rocky Mountain National Park and its hundreds of miles of trails and hundreds of low-impact
campsites, Colorado’s Choice City offers its own green charms. In Fort Fun, as Fort Collins is known at IgoUgo,
eco-conscious member and frequent voluntourist COwanderer directs us to New Belgium Brewing Company
for “tasty beers” from a “socially and environmentally responsible” brewery. “The nation’s first 100% wind-
powered brewery also donates $1 from every barrel sold to charity,” she says, and “after one year, employees
are given ownership and an old-style Flyer bicycle.” At night, sleep green at one of the three Fort Collins
Marriotts; all boast ENERGY STAR labels from the EPA.

America’s Best Airport Bars | Joshua M. Bernstein
April 22, 2009

Where delays can be forgotten
For travelers, it was more bad news: According to tracking service FlightStats.com, 2008 marked the fourth
consecutive year that flight delays increased, with the average wait climbing to 57 minutes. If anything, the
announcement gives beleaguered voyagers yet another reason to have a drink.

Typically, weary air travelers toss back beers in sports saloons, an experience about as relaxing as napping on
a highway median. Recently, though, there’s been a groundswell of upscale airport bars offering wines with
charcuterie, microbrews and even exquisite bourbon.

“We’re moving away from uncomfortable institutional lounges with very mundane offerings,” page

says Paul McGinn, president of MarketPlace Development, a Boston-based airport retail developer. “Since
people are arriving at airports earlier and experiencing more delays, they’re looking for distractions and
entertainment.”

One of McGinn’s favorite havens is Vino Volo—Italian for “wine flight”—a chain of sleek, modern lounges
located in cities including San Antonio and Seattle. “They’re detached from the hustle and bustle of the
airport,” McGinn says. “In contrast to many wine bars, the service is not intimidating and caters to people who
understand wine.”

Another favored wine way station is Cibo Bistro and Wine Bar, situated in the Philadelphia International
airport. The Concourse B branch is stunning, outfitted with a 45-foot-long onyx bar, 32 wines by the glass and
the convivial atmosphere of the finest Italian trattoria.

Should you prefer beer, Denver’s New Belgium Hub Bar Grill is a microbrew sanctuary. In the eclectic bar
decorated with bicycle paintings, travelers sip superb brews from Colorado-based New Belgium, including the
easy-drinking Fat Tire amber ale.

At the PDX airport in Portland, Oregon, local brewery Laurelwood has several laid-back branches dispensing
their delectable organic brews, such as the caramel-nuanced Free Range Red. For bourbon with the beer,
detour through Louisville, Kentucky. There, the Woodford Reserve Bar Grill serves excellent, oak-aged spirits
to customers reclining in leather chairs.

But the boldest experiment in upscale bars is underway at NYC’s JFK airport. Jet Blue’s gleaming Terminal 5 is
a return to jet-set glamour, packed with steakhouses, wine-sipping bistros and luxe lounges better suited to
Broadway, not the runway.

“We want our restaurants and bars to rival the bars and restaurants you see on the street,” says Rick Blatstein,
CEO of airport food and beverage operator OTG Management. “We want to deliver a want, not a need, to go to
the airport early.”

To attract early arrivers, the soon-to-open stylish Loft Kitchen Bar will re-create Manhattan’s SoHo cool,
serving killer cocktails and comfort food. New York Sports Grill gives the tired sports bar a contemporary
tweak, serving 48 beers on tap including local brews from Brooklyn outfit Kelso. And then there’s the re: vive
bars, located near the gates.

“You can have a nice cocktail and snack and wait for the plane,” Blatstein says. “We thought it would take some
time to take off—no pun intended—but customers took to it like fish to water.”

Furthermore, Blatstein says, the new breed of airport bars and lounges remind passengers that travel should
be about pleasure, not hair-pulling anxiety. “People going on vacation should enjoy themselves,” Blatstein says.
“If you’re going to Cancun or the Dominican Republic, why not start the trip with a mimosa or a bloody Mary?
It’s a great way to start your travels.”

page

Sip a Drink, Save the World: 7 Sustainable Spirits Worth Imbibing | Dan Macsal
April 24, 2009

Recently, we wrote about TRU Organic Spirits, a California-based company that plants at least one seedling
for every bottle of vodka it sells. Turns out it’s not alone. In recent years, a small but growing number of
booze-makers--from Square One vodka to New Belgium beer--have launched eco-friendly drinks (which have
undoubtedly spawned a few eco-friendly hangovers). Bottoms up!

Square One Organic Vodka
Green because: It’s made from organically grown North Dakota rye and produced in a distillery that gets 25%
of its energy from a wind farm. $33+; squareonevodka.com

Vodka 360
Green because: Bottles are made from 85% recycled glass, and labels are made from 100% recycled paper. For
every bottle sold, its producer, Earth Friendly Distilling Co. (a division of McCormick Distilling Co.), donates $1
to an environmental organization. $29+, vodka360.com

Prairie Organic Vodka
Green because: It’s packaged in an unfrosted, recyclable glass bottle, and produced from organic corn grown
by a Minnesota farmers’ co-op. Leftover cobs are converted on-site to biogas energy that powers distillation.
$25+; prairievodka.com

Rhum Clement Premiere Canne White Rum
Green because: After it’s made from sugarcane, the spent canes are used to fuel the production process. $30+;
rhumclement.net

Veev Vodka
Green because: For every bottle sold, Veev’s certified carbon-neutral producers donate $1 to rainforest
preservation and sustainable açaí farming (through Sambazon’s Sustainable Acai Project). $35; veevlife.com

Bruichladdich Whiskey
Green because: Bruichladdich CEO, Mark Reynier, revealed plans to revamp its Port Charlotte Distillery to
create a “genuinely zero carbon footprint.” Prices vary; bruichladdich.com

Fat Tire
Its brewed using wind power, and its maker, New Belgium Brewing Co., is a member of 1% For the Planet,
which means that 1% of its revenue helps fund environmental non-profits. $8 (per six-pack), newbelgium.com

page

America’s Best Airport Bars | Joshua M. Bernstein
April 24, 2009

Where delays can be forgotten


“We’re moving away from uncomfortable institutional lounges with very mundane offerings,” says Paul
McGinn, president of MarketPlace Development, a Boston-based airport retail developer. “Since people are
arriving at airports earlier and experiencing more delays, they’re looking for distractions and entertainment.”

understand wine.”





page





Favorite Summer Beers | Mike Pomranz
April 29, 2009

Some brews, such as Guinness, shine in colder weather
while others are more suited to the beachy crowd (ever
seen a Corona commercial?). As per American craft beers,
plenty of breweries have a summer seasonal in their
arsenals, but these eight feature a whole slew of suds to
keep you refreshed despite the heat waves (we listed our
faves alphabetically).

8. Abita - Maybe it’s the local swelter in which they were
created, but Louisiana’s Abita brews seem well-suited
to any hot day, especially Purple Haze, Restoration and
Strawberry Harvest -- as fruity as it sounds.

7. Bell’s - Some say that spring isn’t actually here until Bell’s Oberon is released (a notion we far prefer to a
neurotic groundhog) and their Two-Hearted Ale may be the best summer IPA in the biz.

6. Brooklyn - Sure, they offer a Summer Ale, but with year-rounds including a nice Weisse, a baseball-adorned
Pennant Ale and a refreshing Pilsner, summer in Brooklyn is secure.

5. Harpoon - Harpoon has an aptly named Summer Beer made in the Kölsch style, but their UFO Hefeweizen
garnished with a touch of citrus is one of the most drinkable American wheats on the market. The light, crisp
Harpoon IPA is only mildly hoppy and is another winner.

The final four after the jump! page 0

4. Kona - Maybe Hawaii’s largest brewery took the easy way out, but by naming beers like Longboard Island
Lager, Big Wave Golden Ale and Fire Rock Pale Ale, it shows it sure knows its target audience.

3. Magic Hat - As always, Magic Hat offers a couple of bizarrely named summer seasonals like Wacko and
Summer Odd Notion, but with its apricot-tinged flagship brew #9 and beloved year-rounds like Circus Boy, this
Hat is best worn in the sunshine.

2. New Belgium - A brewery from Fort Collins might seem like an unlikely summer suspect, but with two
fantastic year-round wheats (Sunshine and Mothership Wit) and a couple great warm weather seasonals, the
Colorado brewer keeps it cool.

1. Pyramid - Curve Ball is their seasonal (and in fact Pyramid just threw us one) but the newly anointed
Audacious Apricot Ale is possibly the best fruit beer out there, and their Hefe ain’t too shabby either.

Honorable mentions to two New York breweries: Southern Tier and Southampton (who we wish we could add
to the list based on their Double White alone, but that would be bending the rules).

We tried to focus on summer suds that are nationally available, but are there any breweries we neglected,
especially local faves?

May 1, 2009
The Colorado Brewers’ Festival

June 27–28, 2009

FRIDAY P.M. The coolest hotel in Fort Collins—65 miles from Denver—is The Armstrong (259 S. College Ave.,
thearmstronghotel.com; doubles from $89), which is newly renovated but still looks retro. It’s a two-block
walk to the lively Rio Grande Mexican Restaurant (143 W. Mountain Ave., 970-224-3049; entrées from $9,
margaritas $6.50) and its bracing margaritas and chiles rellenos.

SATURDAY A.M. Pick up a breakfast burrito at Mugs Coffee Lounge (261 S. College Ave., 970-472-6847; entrées
from $4.75) on your walk to the Colorado Brewers’ Festival (downtownfortcollins.com), featuring 35 local
brewers; buy a $10 two-day ticket along with $2 tokens to try samples. Lunch is a brat from a food stand. Learn
more on your free tour at New Belgium Brewing (500 Linden St., 970-221-0524).

page 1

SATURDAY P.M. Now that you’re a beer snob, dine at CooperSmith’s Pub Brewing (5 Old Town Square, 970-
498-0483; entrées from $8), which has 14 handcrafted brews on tap. Try the zingy, creamy Punjabi Pale Ale and
hearty chicken potpie.

SUNDAY A.M. Start the morning with cinnamon toast from the 75-year-old Silver Grill Cafe
(218 Walnut St., 970-484-4656; entrées from $4.80). If you’re feeling the need to move your body, borrow a
free bicycle from the Bike Library and take a farewell ride through the redbrick town.

COST: $89.55 /PERSON

Tour de Rouge Proves to be Thrill Ride | Dale Robertson
May 14, 2009

What a great adventure the first Tour de Rouge proved to be. A lot can happen over six days spent on a bicycle
riding nearly 600 miles from Houston to New Orleans and, to be sure, most of it did.

I got a first-hand report from a friend of mine, Dr. David Chenault, who lived to speak fondly of his experience
despite taking a nasty first-day fall on the FM 1960 Lake Houston bridge that left him bloodied but unbowed.
After a trip to the hospital, where he got a CT scan (it was negative) and 15 stitches to repair three lacerations
in his scalp, he caught back up to the group in Beaumont, then rode the rest of the way into the Crescent City
Saturday afternoon.

Chenault, who is 60, insisted he’d do it all over again starting today if he could.

“There are times when you meet strangers on a cruise or a vacation and you really like them, but it’s on a
superficial level,” he said. “This was one of those deals where all us, the riders, the volunteers, the Red Cross
people, the sponsors (ModSpace) bonded. We pulled ourselves through the ups and downs together. We bared
our souls on personal issues that you wouldn’t normally do. Everyone made a bunch of new life-long friends.”

The peloton battled the usual array of road hazards — one guy flatted 11 times — and pedaled past the
occasional dead alligator on the back roads of Louisiana. (They saw a live one, too.) But the greatest challenge
proved to be surviving a night adjacent to Rutherford Beach near Creole, where the group was afforded the
“experience” of sleeping in a real Red Cross shelter.

As cool as the concept may have sounded before the fact, the mosquito and sand flea swarms that struck after
dark fell turned it into what Chenault described as “an Alfred Hitchcock movie.”

“I bet nobody got more than 10 minutes of sleep,” he said.

Well, except for one rider who popped a couple of sleeping pills, only to wake up in the wee hours covered
completely by bugs and the shelter deserted. Everybody else had fled to the beach, where the sea breeze
somewhat kept the insects at bay.
page 2

“There were a few little glitches,” Chenault said, “but everybody got over those in a hurry. For a first-time
event, it went amazingly well. We got to visit the Tabasco factory on Avery Island, we had a Zydeco band one
night and we rode into New Orleans with a police escort, then had a great dinner on a paddlewheel under a
full moon. Zach (his 30-year-old son) and I had the best bonding experience of our lives.

“It was funny. I went into this thing worried about my heart, my neck and my prostate (he’d had episodes
involving each of late), but after that fall I forgot about the other stuff. I was determined to finish.”

Chenault gave major props to the accompanying Sun Ski Sports mechanics, saying, “They saved us. We
couldn’t have made it without them,” and said the other support people “couldn’t have been nicer.”

Only two of the 60 six-day riders weren’t able to finish. One overheated the first day and gave up, while the
other broke his collar bone in a fall.

The Tour de Rouge, which raised more than $250,000 for Red Cross disaster relief, had been scheduled for
October but got derailed by the aftermath of Hurricane Ike. Plans are to do the ride again next May with a few
modifications.

“We will not do the beach thing ever again, not for as long as I live,” swore the Red Cross’ Dory Cayten, who
said she’s still scratching multiple bites.

Grand Crit returns
Houston’s only major city-center bike race, the Houston Grand Criterium, is back for a fourth year Sunday.
Competition starts with the men’s Cat 3/4 race at 8 a.m. and continues through the Pro 1/2 race at 1:45 p.m.
The latter pays 19 deep with $500 to the champion. The women’s 1/2/3 race will be at noon, paying $250 to
the winner.

Mexico’s Eduardo Rodrigo has won the last two Grand Crits, last year nosing out 2006 champion Carlos Vargas
of Colombia.

All races, which include three for children, start and finish at Sam Houston Park. The adjacent Double Tree
Hotel is offering special rates for competitors and the sponsor, Bike Barn, will provide food and beverages. For
more information or to register, go tohoustongrandcriterium.com.

It’s a wonder
Team Wonderbike is a pedal-powered bike commuter club some 15,000 strong whose members promise to
bike rather than drive as often as is practical. Its goal is to offset 14 million driver miles — equal to 14 million
pounds of CO2 — over a 12-month period.

Wonderbikers can win prizes, receive quarterly news updates and interact with others online, posting ideas,
stories and images. To join or for more information, go to teamwonderbike.com.

page

The USA’s Best Airport Bars | Joshua M. Bernstein
May 15, 2009


SLIDESHOW: Best airport bars
“We’re moving away from uncomfortable institutional lounges with very mundane offerings,” says Paul
McGinn, president of MarketPlace Development, a Boston-based airport retail developer. “Since people are
arriving at airports earlier and experiencing more delays, they’re looking for distractions and entertainment.”

understand wine.”





page




Savoring Summer One Pint at a Time | Deborah Pankey
May 20, 2009

Whether you’re kicking back after mowing the lawn for the second time in a week or celebrating an extra-
innings win, there’s a good chance there’s a beer in your hand.

And it’s most likely not a stout or porter.

Those heavier brews hit the spot during football season, but summer calls for beers lighter in flavor and lighter
on the alcohol, says Becky Nischik of Town Country Distributors in Itasca.

Some of her favorite seasonal beers for sipping at the racetrack or Ravinia include:
Samuel Adams Summer Ale. This smooth American wheat ale uses malted wheat, lemon zest and grains of
paradise. The ale fermentation imparts a background tropical fruit note reminiscent of mangos and peaches.
All of these come together to create a quenching, clean finishing beer perfect for those warm summer days.

Blue Moon Honey Moon Summer Ale. Brewmasters add clover honey for hint of sweetness and a touch of
orange zest for light spice notes at the finish. The perfect blend of pale malts and white wheat malts. Harpoon
Summer Beer. This light, refreshing, crisp Kolsch-style ale goes well with steaks and chops, salads and seafood.

page

New Belgium Brewing 2009 Clipbook

New Belgium Brewing 2009 Clipbook

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