A man was struck with a handgun and shots were fired in a Friday night fight at a brewery in Culpeper.
Police were called to the Far Gohn Brewing Company in the 300 block of S. East Street at 8:49 p.m. for an injured man and arrived to find that two strangers had been in a verbal argument that escalated into a fight.
During the physical fight, one of the men was struck with a drinking glass, Culpeper town police said in a news release. The other man then “used his handgun as a blunt object” to strike the victim.
“It was around this point that the firearm was discharged a single time, but no one was injured by the gunshot,” the release said.
The gunman fled the scene and the victim was taken to the hospital with non-life-threatening injuries. Police did not release a description of the suspect or any other details.
Anyone with information or footage is asked to call Lt. Det. L. Myers at 540-829-5515 or email tips@culpeperva.gov. Callers who wish to remain anonymous can submit tips by calling Culpeper Crime Solvers at 540-727-0300 or submitting an online tip at culpeperpd.org.
When Mike Schalau first launched Is/Was Brewing five years ago, a Redditor shared an image of the poster for the brewery’s release party with the note: “It’s a new project focusing on saison, so they’ll be making hazy IPAs in two weeks.”
The demand for hazies has since cooled, but the Redditor’s remark still resonates with Schallau.
“I’m not a petty person, but I saw that and I said to myself ‘hold my saison,’” he says.
Is/Was still hasn’t released anything but saisons, and drinkers can try six different versions of the French/Belgian style at their new taproom at 5121 N. Ravenwood Avenue., which opened in August. Schallau, who lives in Ravenswood and has been contract brewing from Begyle Brewing, says he’d been eyeing the Malt Row building since Urban Brew Labs closed in 2022.
The taproom is simply decorated with a colorful board on the exposed brick wall showing off the draft list. There are plenty of outlets in the curving booths to welcome locals who want to use the place for remote work along with a scattering of small tables and seats at the bar. A secondary space with room for 50 more is currently being used for overflow seating but Schallau is considering adding Skeeball or other fun activities.
Delicate, yeast-driven saisons were Schallau’s favorite style when he first started getting into beer while working at West Lakeview Liquors, a shop at Addison and Leavitt that specializes in imported brews. But when Schallau joined Pipeworks Brewing Company, he devoted himself to learning and drinking their preferred styles — hoppy IPAs with high ABV.
“As I went from an intern there to running all daily operations and overseeing recipe development, I’d kind of fallen out of love with making beer,” Schallau says. “I was kind of lost. Then I had a saison, La Vermontois, a collaboration between Belgian brewery Blaugies and Hill Farmstead in Vermont and I was like, ‘Ohh, I forgot. This is what I really fell in love with.’”
He began experimenting with what would become his flagship, Will Be, seeking to fill a void in the Chicago market while appealing to evolving tastes. Most of Is/Was’ beers are about 3.2 percent ABVs, topping out with a rare 6 or 6.5 percent.
“I think that a lot of craft beer drinkers are getting a little older and their palates are developing in a different way than when they wanted to drink super hoppy beers and really acidic kettle sours,” Schallau says. “Saison has these flavors that are really complex if you want to dive into what’s going on in the beer, or you can kind of crush a couple of them and they’ll be super satisfying and refreshing.”
The taproom shows off the style’s versatility by pouring Is/Was’ Will Be, Wisp smoked saison, and Saison Effyrayant — which is conditioned with fresh sage leaves — along with rotating pours developed in collaboration with other breweries including Revolution Brewing. Schalau plans to start making some other styles once his new production brewery is up and running in about a month. Until then, there’s a selection of six guest drafts including Goldfinger Brewing Company’s flagship lager and Hop Butcher For The World’s Snorkel Squad double IPA.
Barry Brecheisen/Eater Chicago
“Instead of making a mediocre version (of a style), we’d rather get the best version from our world-class brewery friends,” Schallau said. “We want people who don’t like saison to have a good time.”
To that end, the brewery also serves Shacksbury Cider, Dark Matter nitro coffee, and a blackberry shrub prepared with Mick Klug Farms berries and housemade malt vinegar. Schalau would like to see the brewery become a third space for the neighborhood and while he doesn’t have a kitchen, he’s already hosted a popup with Motorshucker and arranged a 15% percent discount for customers who want to pick up a Detroit-style pie from Fat Chris’s Pizza and Such around the corner. He’s also planning on hosting makers markets to show off works made by his employees and artists the brewery works with.
Schallau says he’s been overwhelmed with the response to the opening, which brought lines out the door for nearly five hours.
“I spent most of the last five years (brewing beer) in a 600-square-foot room without windows and most of that time I was alone, wondering if anyone was drinking it or if anyone even really cared about this thing that I cared very deeply about,” he said. “It was a nice way to kind of physically manifest the fact that people had been paying attention. It was pretty emotional.”
Is/Was Brewing, 5121 N. Ravenswood Ave., open noon to 9 p.m. Sunday and Tuesday through Thursday; noon to midnight on Friday and Saturday
The state has fined a suburban brewery an undisclosed amount after they served a special infusion of Jeppson’s Malört with cicadas, celebrating the insects’ 2024 emergence. Noon Whistle Brewing Co. in Lombard made headlines in May for combining Chicago’s infamous liquor with bugs foraged from a neighboring park.
The Illinois Liquor Control Commission’s March report includes a blurb that does not mention Noon Whistle, but it refers to a licensee selling an infusion containing cicadas: “The licensee was cited for the violation and was provided education on the issue.” A message to an ILCC rep wasn’t immediately returned. Noon Whistle’s co-founder Mike Condon confirmed the fine over email and wrote he preferred not to share more info.
In May, Noon Whistle compared its cicada-infused malört to tequilas bottles with worms. They charged $5 per shot, and it was available for a limited time. Malört infusions are all the rage, as neighborhood bars are mixing ingredients like pumpkin spice and candy cane into the liquor. Even outside of Chicago, bartenders are unveiling sinister concoctions with the bitter spirit. The liquor is so storied that former Chicago Tribune beer writer Josh Noel has written a book, Malort: The Redemption of a Revered & Reviled Spirit, that will be released on September 3.
Local authorities have long held concerns about spirit infusions made at taverns and restaurants, worried that bartenders would ignore the science and allow bacteria to grow while waiting for flavors to develop. Plenty has changed over the years in terms of information available to the general public. For example, the Illinois Liquor Control Act of 1934 wasn’t written to take into account homebrewers; the Internet has helped better educate folks. The act does include a 14-day limit for infusions and bottles have to be clearly labeled with the start and end dates and listed the ingredients used. The state law also defines infusions as using “ingredients, including, but not limited to, fruits, spices, or nuts, are added to naturally infuse flavor into the spirit.”
Bugs aren’t listed. But neither is bacon — Chicago went through a phase, in the late 2010s, when bartenders were gleefully infusing spirits, like bourbon, with pork. There weren’t reported fines. However, presumably, they weren’t hunting pigs and curing their own bacon. They weren’t hunting wild pigs, they were buying a product from a store or butcher. There’s no such facility to procure food-grade cicadas.
Keep this in mind when cicadas remerge in Illinois in 2037.
Lollapalooza sightings
Last week, Chappell Roan drew the largest crowd ever at Lollapalooza, with organizers claiming the star attracted the largest festival audience ever during a Thursday, August 1 performance with a legion of about 80,000 fans in Grant Park gathering in front of her stage. Of course, these folks have to eat and River North restaurants feasted on the opportunities to feed celebs. Two days before, Roan sampled seafood in River North at Sushi-san. A rep says it was a low-key visit and the singer was barely noticed at the restaurant, part of the Lettuce Entertain You Enterprises group.
Lettuce has long been a company that draws celebrities and works with concert promoters to feed VIPs. With that in mind, it’s unsurprising that Kesha also found her way to Three Dots and a Dash where a rep says she threw a party for her band and took selfies in the bathroom. Meanwhile, The Killers, whose hit Mr. Brightside has found renewed life in clubs from Northalsted to River North, also played Lolla and the band dined at Lettuce’s Italian restaurant, Il Porcellino. This was while California singer-songwriter Dasha headed to Bub City and sang while they line danced, inspired by the performer’s viral TikTok. Rounding it out, Pierce The Veil did the most punk thing conceivable: They ate dinner at RPM Steak. The band also ate dinner with Blink-182’s Tom DeLonge at Miru the Japanese restaurant inside the St. Regis Chicago. Singer and actress Reneé Rapp (Mean Girls)was joined by Remi Wolf for dinner at RPM Seafood.
Other sightings included the K-pop group Stray Kids who visitedBonyeon, the steak omakase in West Loop. Icelandic singer/musician Laufey dined at Publican Quality Meats and was tended to by head chef and butcher Rob Levitt.
But life wouldn’t be the same without a Kardashian mention. Kourtney Kardashian, who has embraced more of a vegan diet, ate at Penelope’s Tacos in River North and posted a photo on Instagram.
5419 N Sheridan Rd, Chicago, IL 60640 (773) 878-7340
Photo used with permission of Devil’s Logic Brewing
Devil’s Logic Brewing, at 1426 E 4th Street, features a taproom, kitchen, event space, and outdoor patio space. There’s parking on the 1st level in the parking deck across the street.
Devil’s Logic Brewing’s products include craft beer, wine, cider, kombucha, nitro coffee, and craft soda. You can check their upcoming events on their Facebook page.
Shop from local artisans selling a wide variety of magical items such as crystals, herbs, tarot cards, jewelry, and more! There will also be divination services for fun and guidance. Additionally, there will be a raffle at 5 p.m.
“Dan Wade was more than just a skilled brewer providing beer to the Charlotte Community; he was the backbone of his family, providing love, support, and stability. His passion for his craft was evident in every pint that came from Wooden Robot, and his warm personality left a lasting impact on everyone he encountered,” the GoFundMe page says.
“Your generous donations will go towards covering immediate expenses, including funeral costs, and will provide ongoing financial assistance to help the family rebuild their lives. Every contribution, no matter the size, will make a significant impact on them and their journey toward healing and stability.”
As of Thursday midmorning, more than 1,000 donations totalling over $81,000 had been made to the Wade Family Fund, surpassing the original goal.
How to donate: Donations can be made online at Wade family fund.
Dan Wade, co-founder of Wooden Robot Brewery in Charlotte’s South End, died after a fall in the brewery on Tuesday, Feb. 20, 2024. GO FUND ME
Support from local breweries
Breweries from the Charlotte area and across the state have also come together to support Wade’s Wooden Robot team, as both locations are closed until further notice, with a GoFundMe for the staff to provide financial assistance for living expenses and support for their well-being, including grief counseling.
“The Wooden Robot Brewery Staff Relief Fund is an opportunity for our community to come together and support the incredible individuals who have made Wooden Robot Brewery a cherished part of our lives,” the fundraiser page says. “Your generosity will make a significant impact on their staff’s well-being and help them through this challenging period. Dan cared for others as if they were part of his own team and we intend to do the same for him.”
In addition to the fundraiser, a few local businesses also accepting donations from guests in person:
This story is developing and will be updated. If you are a local business doing something to support the Wade family or Wooden Robot staff, please email details to charlottefive@charlottefive.com and we will add you to the story.
This story was originally published February 22, 2024, 10:21 AM.
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Chyna Blackmon is a service journalism reporter for The Charlotte Observer. A native of the Carolinas, she grew up in Columbia, SC, and graduated from Queens University of Charlotte. She’s also worked in local television news in Charlotte, NC, and Richmond, VA. Support my work with a digital subscription
Book and Plant Swap Saturday, February 24, 2024 12 to 4 p.m. Plaza Midwood Free
Bring a gently used book and a healthy plantto contribute to the swapping tables! Plants can be indoor, outdoor, various sizes, or cuttings. You can bring in multiple books and multiple plants if desired, and you can swap it for multiple books/plants as well!
It’s time again to raise a glass to local brewers. Arizona Beer Week starts on Thursday.
Many Valley breweries will tap special releases, host unique events and showcase how their brews can be expertly paired with food.
There’s a lot going on over the event’s 10 days. Like any good taster flight, we’ve put together a sampling of what’s in store. Check out these 12 events celebrating craft beer around the Valley.
At Donut Daze, O.H.S.O. will pair doughnuts with 13 beers inspired by the sweet confections.
O.H.S.O. Brewery
Donut Daze at O.H.S.O. Brewery
Feb. 15 Multiple Locations
A sweet kickoff to the week, O.H.S.O. Brewery’s Donut Daze event pairs doughnuts with 13 beers inspired by the confections, including a Maple Bar Brown Ale, Homer Strawberry Lager and Boston Cream Milk Stout. Doors open at 11 a.m. and the pairings will be served at the Arcadia, Gilbert, Paradise Valley, and North Scottsdale locations while supplies last.
The Oregon Trail
Feb. 15 4576 S. Power Road, #102, Gilbert
Can you survive the journey from Shiner, Texas, to Bend, Oregon? Stop into Taproom-120 for its version of the classic computer game while sampling beers from brewers around the state and beyond. Featured brewers include locals 12 West Brewing and Ranch Hand Brewing, as well as out-of-towners including Bend’s Boneyard Beer, Fort Collins, Colorado’s Odell Brewing Co. and San Diego’s Modern Times Beer. This event starts at 6 p.m. and is free to attend; RSVP here.
Pedal Haus Brewery’s brew team, from left, Derek “Doc” Osborne, Jon Chaney, Derek Hanson and Tim Caggiano. Osborne will be on hand at the brewery’s Passport Beer Dinner, pairing food and brews inspired from where the featured beer style originated.
Sara Crocker
Passport Beer Dinner
Feb. 15 214 E. Roosevelt St., #4
Join Pedal Haus Brewery’s head brewer Derek “Doc” Osborne and culinary director Zach Hunter for a five-course globally-inspired meal with food and beer pairings inspired by the country where the beer style originated. The first course, for example, is inspired by Mexico. The pairing features a hop-cured hamachi crudo with caramelized pineapple, avocado, pickled sweet peppers and salsa macha, paired with Pedal Haus’ Beach Cruiser Mexican Amber Lager. Osborne and Hunter will also share insights into each pairing during the dinner. Tickets are $90 and may be purchased on Eventbrite.
Brewers Roundtable
Feb. 15 495 E. Warner Road, Chandler
If you’ve ever wanted to pull back the curtain at your favorite brewery, this is a discussion and dinner for you. Join local craft brewers at SanTan Gardens to learn more about them and their work. Panelists include SanTan Brewing Co. founder Anthony Canecchia, Beer Research Institute founder Matt Trethewey, Phantom Fox Beer Co. head brewer Valerie Adee, AZ-One Beer Co. founder Ted Golden and The Shop Beer Co. founder Dave Arnce. A four-course meal will be paired with the brewers’ beers. Tickets are $75 and may be purchased online.
The Whining Pig has teamed up with THAT Brewery for a special beer release, which will be available at all of its taphouses.
The Whining Pig
The Whining Pig and THAT Brewery Collaboration Release
Feb. 16 21001 N. Tatum Blvd., #46-1405
Cottonwood’s THAT Brewery has teamed up with beer and wine bar The Whining Pig for a special brew. The Green Pig IPA will be available on tap at THAT Brewery and all Whining Pig locations, but the special release party will begin at The Whining Pig Desert Ridge at 6 p.m. The party is free to attend and no RSVP is required.
The Arizona Strong Beer Festival will showcase more than 500 beers.
Arizona Strong Beer Festival
Arizona Strong Beer Festival
Feb. 17 7555 N. Pima Road, Scottsdale
More than 170 breweries will bring over 500 beers to the 2024 Arizona Strong Beer Festival this weekend, including some of their biggest, aka highest in alcohol, sips. At this signature event of the week, you can sample creations from just about every brewery in the state, plus plenty of out-of-towners. If you splurge for VIP passes, swing by a day early to get your wristband and sample beers while Kansas State University takes the mound against California. General admission tickets cost $70 and VIP admission is $90. Purchase tickets through TicketWeb.
Bicycle Brews Cruise
Feb. 18 8 S. San Marcos Place, Chandler
The fact that all beer drinkers are cycling enthusiasts is its own modern trope. Lean into the caricature, get on your bike and ride. The cruise kicks off at 2 p.m. from SanTan Brewing Co. and will stop at Floridino’s Pizza & Pasta, Valle Luna, The Hungry Monk and The Stillery. Ride guidance will be provided by Tempe Bicycle Action Group. Tickets are $42 and may be reserved online.
Chicken N Pickle will host the Cluck Around & Win Pickleball and Cornhole Tournament with New Belgium and Huss Brewing Cos.
Chicken N Pickle
Inaugural Cluck Around & Win Pickleball and Cornhole Tournament
Feb. 19 9330 W. Hanna Lane, Glendale
Join Huss and New Belgium Brewing Cos. for a pickleball and cornhole tournament hosted at Chicken N Pickle. Fans and newbies alike are invited to both tournaments. The $29.25 ticket includes a swag bag, one item from Chicken N Pickle and two drink tickets.
American Presidential Stout Release
Feb. 19 201 E. Roosevelt St. 721 N. Arizona Ave., Gilbert
Join Arizona Wilderness Brewing Co. for the special Presidents Day release of its American Presidential Stout. The beer is an imperial stout with cacao nibs and chile peppers and is “basically guaranteed to make citizens weep tears of patriotic joy,” according to the brewer. In addition to this version, Arizona Wilderness has barrel-aged the stout in oak bourbon barrels for one year. The beers will be available in cans at the brewer’s Phoenix and Gilbert locations, where you may likewise find other recent releases, including its Dill Pickle Sour made with brine and pickles from Heartquist Hollow Farm and Citrus Valley, a triple IPA made with oranges from Agritopia Farms. Both are available on draft or in cans.
Pink Boots Fifth Annual Arm Wrestling Throwdown
Feb. 21 1198 S Westwood, Mesa
Watch some of the most badass women in beer at Boulders Bar & Grill for a “competition of brut strength” to see who will take home bragging rights and the championship belt. Also on tap at this free event is a silent auction that benefits the Pink Boots Society, which aims to assist, inspire and encourage women and non-binary individuals in the fermented and alcoholic beverage industries.
Among Ground Control’s beer week events is a Girl Scout cookie and beer pairing event.
Ground Control
Girl Scout Cookie & Beer Pairing
Feb. 22 4860 N. Litchfield Park Road, Litchfield Park
Sample a flight of four beers along with a flight of four Girl Scout cookies at the eatery, craft taproom and coffee house Ground Control. The cookie-and-beer pairing will be available starting at 4 p.m. until close, or while supplies last.
Spring Fest at Huss Uptown Plaza
Feb. 24 100 E. Camelback Road
Cap the end of a long week at Huss Brewing Co. Spring Fest will run from noon to 4 p.m. at Huss’ Uptown Phoenix taproom. At this free, family-friendly event, expect tulip planting and a maypole. This garden party will also feature drink specials, including $1 off pints of CenPho Citrus IPA and all other fruited beers. Huss will also serve strawberry mimosas and offer a grill station with burgers, wraps and flatbreads.
Looking for information on the brand new BridgeWay Brewing Co. opening in Bridgeway Station? You’ve found it! BridgeWay Brewing Co. is opening to the public on Friday, December 22nd, 2023. Kidding Around got to visit on media night so we have all the details on the BridgeWay Brewing menu, beers, bar, and duckpin bowling. This is a family-friendly spot with something fun for everyone, located in Mauldin’s new Bridgeway Station. And trust us, you are not going to want to miss this one.
Thank you to BridgeWay Brewing Co. for hosting us on media night so we could bring this Bridgeway Brewing Co. review to our readers.
About BridgeWay Brewing Co.
Located in beautiful Bridgeway Station, BridgeWay Brewing Co. offers families and friends a place to hang out, relax, and have fun together. It’s a place to catch the big game with other fans, play a few rounds of duck-pin bowling with the family, or just kick back and enjoy some delicious food and a house-made beer. If that’s not your thing, they also offer wine and other adult beverages.
Sights & Sounds: A Video Review
Take a peek at what you’ll find at Bridgeway Brewing.
BridgeWay Brewing Co. Menu
Let’s talk food, becuase it was delicious. There’s a full menu with appetizers, wings, salads, sandwiches, burgers, and lots more. We tried several items and they were all fabulous, especially the nachos. These were not your average nachos with a little cheese and a few toppings. They were loaded with toppings, rich and full of flavor, not to mention one of the biggest plates of nachos I’ve seen in a long, long time.
We also enjoyed a fried chicken sandwich and a bacon jam burger, both of which were perfectly cooked. My chicken was crunchy on the outside, and juicy on the inside, with just the right amount of sauce and toppings, as all excellent friend chicken sandwiches should be. Both came with fries that were nice and crispy.
Beer at BridgeWay Brewing
I am a fan of darker beer, so I picked the seasonal Winter Warmer at BridgeWay. I really enjoyed the holiday flavors and the beer was not overly heavy so I had plenty of room to enjoy my meal. My husband enjoyed a glass of prosecco instead of a beer.
The bar at BridgeWay is unique in that addition to the house-made beer, they offer wine, prosecco, and a full bar of spirits and craft cocktails. So no matter your preference, you’ll find something excellent that you’ll enjoy. Their taps have their beer made in-house, and in the future will also have ciders and a few other options of brews they aren’t currently able to make, like sours.
Duckpin Bowling
Just what is duck-pin bowling? It’s kind of like a miniature version of bowling. Think of a shorter lane, a much smaller ball you can hold in one hand, and every pin is connected to the alley by a string. The mechanisms in the game raise and lower each pin by its string.
You don’t need bowling shoes, you don’t need bumpers, and most importantly you don’t need to be good at bowling to enjoy this one. I am not a good bowler, and I beat my husband in duckpin bowling. Ok? It was icing on the cake right there.
What ages will enjoy duckpin bowling at BridgeWay?
Ball control is the key here. So anyone who can roll a ball roughly down the center of a lane, avoiding gutters, can enjoy duckpin bowling. This is probably not the best activity for the very youngest of kiddos, as these lanes aren’t meant for hard-core toddler ball lobbing and thunking. So, we’d recommend this family activity for about ages 5 and up.
Bowling: How to get a lane
There are 4 duckpin bowling lanes at BridgeWay Brewing Co. Right now the lanes are first come first serve, at a cost of $35 per hour rental of the lane. The lane fits up to 6 people, and theirs a cozy booth with a table at the front of the lane. So, you can rent your lane, order your food and beverages, and play! Once your food comes, you can enjoy it while you take turns at the lane.
Of course, if your group is larger than 6, you could additional lanes. The tables and lanes are side by side.
In the future, BridgeWay Brewing Co. will offer reservations for lanes online.
The Future of BridgeWay Brewing Co. at Bridgeway Station
Speaking of the future, BridgeWay Brewing also plans to offer birthday parties and other private parties. Located right at the front of Bridgeway Station, the brewery has a huge and gorgeous outdoor space that will be totally perfect as the weather warms up. We also noticed there were some heaters in the space, so, you likely won’t have to wait long to enjoy that area.
If you haven’t visited Bridgeway Station, it has a very upscale European feel with lots of pretty brickwork and even a waterfall into a little decorative pool. Right now, it’s all lit up with beautiful Christmas Trees and Christmas lights. So if you’re looking for a lowkey Christmas outing with the kids, go grab yourself a bowling lane, get some delicious food and drinks, and then go walk through the pretty lights.
Visit
BridgeWay Brewing Co. opens Friday, December 22, 2023. They’ll open at 4 pm.
Opening weekend hours:
Friday 12/22: 4 pm-11 pm
Saturday 12/23: 11 am-11 pm
Sunday 12/24: 11 am-5 pm
Monday 12/25: Closed
BridgeWay Brewing Co. will reopen with regular hours of operation on Tuesday, December 26, 2023
Immersive micro-cidery and taproom joins rapidly-growing Central 9th neighborhood
SALT LAKE CITY, June 27, 2023 (Newswire.com)
– Thieves Guild Cidery has announced construction on its first location, featuring a taproom and production cellar buildout at 117 W 900 S, located in the former Alphagraphics building.
Thieves Guild joins other acclaimed bars in the rapidly-growing Central 9th neighborhood (sometimes referred to as Granary Row or the Granary District), with close neighbors including Water Witch, Scion Cider, and The Pearl.
Owners Jordy Kirkman and Maxwel Knudsen bring a combined total of 22+ years of hospitality and cidermaking experience to Thieves Guild Cidery. Currently, they’re working on updating the Thieves Guild building to include an ultra-modern cellar and tavern-like taproom inspired by fantasy lore. Offerings will include unique, small-batch cider and mead on tap, with eccentric bar snacks, such as candied bacon and spicy chicharrones with bleu cheese mousse.
“We want people to have an immersive experience at Thieves Guild,” said Maxwel Knudsen. “We’re putting intention and soul into our atmosphere. When you walk in, you can choose your own adventure. You can sit back and relax in a cozy booth with a craft cider or engage in unique community activities and tabletop games that we’re making ourselves or curating from independent creators.”
Thieves Guild will offer a different cider experience from what Utah has seen before, including exclusive small-batch infusions and flavor combinations. Patrons will find cider infused with basil, dandelion, and even MSG, with whimsical-sounding names, such as Dark Portal, Prancing Pony, and Garden Wall.
“We’re trying to make up for 100 years of cider experimentation the US missed out on after Prohibition,” said Jordy Kirkman. “Craft beer continued to evolve and change during that time, culminating in many modern beer styles we enjoy today, but cider hasn’t quite caught up. We’re on a mission to change that.”
For more information and updates, follow @thievesguildcidery on Instagram or visit www.thievesguildciery.com. For the full press kit, visit www.thievesguildcidery.com/press
About Thieves Guild Cidery
Thieves Guild Cidery, founded by Maxwel Knudsen and Jordy Kirkman, is a micro-cidery located in the Central 9th neighborhood of Salt Lake City, Utah. It offers a unique taproom experience, serving small-batch, specialty craft cider, and meads in a beautiful fantasy tavern.
Maine craft brewery looks to change the nonalcoholic landscape
Kit NA Brewing is the first craft brewer in Maine to make only nonalcoholic beers
Updated: 7:44 PM EST Nov 23, 2022
TIME NOW FOR THIS WEEK’S MADE IN MAINE….. IT’S A CRAFT BEER COMPANY THAT HAS, TRULY, SET ITSELF APART FROM ALL THE OTHERS… HERE’S STEVE MINICH WITH THE FOUNDER OF PORTLAND’S ‘KIT BREWING’,,, MAINE’S FIRST AND ONLY CRAFT BEER COMPANY BREWING áONLYá NON-ALCOHOLIC BEERS. (20-59-17) “SO WHEN ROB AND I STARTED THE PROBLEM WE WERE TRYING TO SOLVE BASICALLY WAS MAKING N.A. BEER TASTE BETTER.” WILL FISHER BELIEVES,, AFTER TWO YEARS OF TESTING,,, HE AND HIS BUSINESS PARTNER ROB BARRETT HAVE SOLVED THAT PROBLEM,,,,, THEIR BRANDS OF KIT NON ALCOHOL BEER, THEY TOUT AS TASTING LIKE ANY REGULAR BEER.. (20-59-52) “OUR ACTUAL PROCESS IS VERY MUCH LIKE REGULAR STRENGTH BEER SO, IT’S THE SAME INGREDIENTS, IT’S REALLY THE SAME PROCESS JUST A LITTLE MORE CONTROL OF TIME AND TIME AND TEMPERATURE AND FERMANTATION BUT GENERALLY, IT’S THE SAME PRINCIPLE.” FISHER IS WELL VERSED IN THE BEER MAKING PROCESS,, OWNER OF PORTLAND’S AUSTIN STREET BREWERY,,, HIS COMPANY PRODUCES MORE THAN 4-DOZEN VARIETIES OF ALCOHOLIC BEER,,,, KIT IS FISHER’S FIRST VENTURE INTO NON- ALCOHOLIC…. (20-58-42) “IT’S EVERYWHERE, THE MARKET IS HUGE..” IN FACT, KIT WAS BORN FROM BOTH FISHER’S AND BARRETT’S RECENT CHOICES TO CUT BACK ON ALCHOL,,, BARRETT GIVING IT UP COMPLETLY IN 2019 — THOUGH BOTH STILL ENJOY A GOOD BEER TASTE — AS DO. ACCORDING TO THEIR MARKET RESEARCH,, A STILL GROWING NUMBER OF OTHERS,,. (20-58-44) “THERE’S FOLKS WHO ABSTAIN FROM DRINKING COMPLETELY SO THEY CHOOSE NON ALCOHOLIC PRODUCTS, THERE ARE PEOPLE THAT SWITCH BACK AND FORTH, THE TERM IS CALLED STRIPING WHICH IS DRINKING REGULAR BEER SOMETIMES, SIMETIME DRINK A NA BEER AND I FALL INTO THAT CATEGORY MYSELF.” KIT CURRENTLY SELLS TWO BEERS,,, AN AMERICAN BLOND ALONG WITH AN I-P- A,,,,, A THIRD IS SET FOR RELEASE IN SPRING OF 2023… THOUGH CATORAGIZED AS NON-ALCOHOLIC,,,, TECHNICALLY, SINCE KIT’S BREWING PROCESS DOES NOT INCLUDE REMOVING ALCOHOL,,, IT STILL CONTAINS A SCANT ZERO -POINT FIVE PERCENT…. MANY REGULAR CRAFT BEERS CAN BE AS HIGH AS 15 PERCENT.. (20-01-32) “I LIKE TO PICTURE THIS AS JUST BEING AT THE END OF THAT RANGE AND ON ITS WAY UP” BY NO MEANS IS NON ALCOHOLIC BEER ANYTHING NEW — THOUGH BY CREATING THIS FIRST IN THE STATE CRAFT BREWERY — AND TACKLING, THEY SAY, THAT TASTE PROBLEM,,,, THE FOLKS AT KIT HOPE THEY’RE BREWING NOT JUST A BETTER BEER – BUT A DIFFERENT TYPE OF ATTITUDE.. (20-59-24) “AND SO THE MIND SET W
Maine craft brewery looks to change the nonalcoholic landscape
Kit NA Brewing is the first craft brewer in Maine to make only nonalcoholic beers
Updated: 7:44 PM EST Nov 23, 2022
A craft beer company in Portland is setting itself apart in a crowded field. Kit NA Brewing is the first and only craft beer company in Maine to brew only non-alcoholic beers.”When Rob and I started, the problem we were trying to solve basically was making NA beer taste better,” said Will Fisher, founder of Kit NA Brewing.Fisher says he believes that, after two years of testing, he and business partner Rob Barrett have solved that problem and that their beers taste like any regular beer.”Our actual process is very much like regular strength beer. So, it’s the same ingredients, it’s really the same process just a little more control of time and temperature and fermentation but generally, it’s the same principle,” said Fisher.Fisher is well-versed in the beer-making process. His company also owns Portland’s Austin Street Brewery and produces more than four dozen varieties of alcoholic beer. Kit is his first venture into nonalcoholic drinks, but he says the market is huge.Fisher and Barrett decided to get into the nonalcoholic business after making personal choices to cut back on their own alcohol consumption. Barrett says he actually gave it up completely in 2019, though both still enjoy the taste of a good beer. And they say research shows a lot of people in the same position.”There’s folks who abstain from drinking completely so they choose nonalcoholic products. There are people that switch back and forth — the term is called ‘striping’ which is drinking regular beer sometimes, sometimes drink an NA beer — and I fall into that category myself,” said Fisher.Kit currently sells two beers, an American Blonde along with an IPA. They are set to release a third in spring 2023.Though categorized as nonalcoholic, since Kit’s brewing process does not include removing alcohol, it still contains a scant 0.5%. Many standard craft beers can have an alcohol content as high as 15%.Nonalcoholic beer is certainly not new, but Fisher says he hopes that by creating this first-in-the-state craft brewery and tackling the taste problem, they can brew a better beer and a different kind of attitude.”And so the mindset we think of is having an NA beer, not that you have to drink but want to drink it,” said Fisher.Fisher says the process to reduce the alcohol requires equipment he does not have in Maine, so the actual brewing takes place in New York, but the company headquarters, along with marketing and packaging, all happens in Portland.Kit currently serves about 6,000 different accounts.
PORTLAND, Maine —
A craft beer company in Portland is setting itself apart in a crowded field. Kit NA Brewing is the first and only craft beer company in Maine to brew only non-alcoholic beers.
“When Rob and I started, the problem we were trying to solve basically was making NA beer taste better,” said Will Fisher, founder of Kit NA Brewing.
Fisher says he believes that, after two years of testing, he and business partner Rob Barrett have solved that problem and that their beers taste like any regular beer.
“Our actual process is very much like regular strength beer. So, it’s the same ingredients, it’s really the same process just a little more control of time and temperature and fermentation but generally, it’s the same principle,” said Fisher.
Fisher is well-versed in the beer-making process. His company also owns Portland’s Austin Street Brewery and produces more than four dozen varieties of alcoholic beer. Kit is his first venture into nonalcoholic drinks, but he says the market is huge.
Fisher and Barrett decided to get into the nonalcoholic business after making personal choices to cut back on their own alcohol consumption. Barrett says he actually gave it up completely in 2019, though both still enjoy the taste of a good beer. And they say research shows a lot of people in the same position.
“There’s folks who abstain from drinking completely so they choose nonalcoholic products. There are people that switch back and forth — the term is called ‘striping’ which is drinking regular beer sometimes, sometimes drink an NA beer — and I fall into that category myself,” said Fisher.
Kit currently sells two beers, an American Blonde along with an IPA. They are set to release a third in spring 2023.
Though categorized as nonalcoholic, since Kit’s brewing process does not include removing alcohol, it still contains a scant 0.5%. Many standard craft beers can have an alcohol content as high as 15%.
Nonalcoholic beer is certainly not new, but Fisher says he hopes that by creating this first-in-the-state craft brewery and tackling the taste problem, they can brew a better beer and a different kind of attitude.
“And so the mindset we think of is having an NA beer, not that you have to drink but want to drink it,” said Fisher.
Fisher says the process to reduce the alcohol requires equipment he does not have in Maine, so the actual brewing takes place in New York, but the company headquarters, along with marketing and packaging, all happens in Portland.
Kit currently serves about 6,000 different accounts.
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