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Craft Brewing And Distilling News for January 31, 2013

January 31, 2013

•Sierra Nevada Brewing Co. has unveiled a pair of new additions to its Ovila Abbey Series. Created in collaboration with the Abbey of New Clairvaux, the specialty range features Belgian-style ales brewed according to centuries-old abbey tradition. The first release, Ovila Abbey Quad with Plums, is made with plums from New Clairvaux’s 130-acre orchard and is currently available in select markets, packaged in four-packs. Ovila Abbey Saison with Mandarin Oranges and Peppercorns, meanwhile, is brewed with mandarin oranges sourced from the New Clairvaux monastery in Vina, California and is slated to launch in June. The new offerings follow previous Ovila brews, including a Belgian-style Dubbel, Saison and Belgian Quad.

•Wisconsin’s Stevens Point Brewery is set to begin its latest round of expansions to increase capacity and production. Slated to be finished in May, the $2 million project will add a second brew kettle, 16 more unitanks (housed in a 5,600-square-foot addition to the facility), an automated grain handling system and a new can packer that will allow the company to package its 12-ounce cans in four-packs and six-packs for the first time. The expansion will increase Stevens Point’s annual production from 120,000 barrels to 150,000 barrels. This marks the brewer’s fourth such project since 2010. Stevens Point’s brews are currently available in 22 states.


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