Craft Brewing And Distilling News for August 15, 2012August 15, 2012
•California’s Anderson Valley Brewing and Campari’s Wild Turkey Distillery in Kentucky have partnered to create a new range of Bourbon barrel-aged craft beers.The first offering in the lineup will be made with Anderson Valley’s Barney Flats Oatmeal Stout, which is then aged in American oak barrels from the Wild Turkey distillery for three months. Launching in the fall, the collaborative brew will initially be available only on draft, with packaged formats slated to roll out in early 2013. A range of on- and off-premise promotional activities from both Anderson Valley and Wild Turkey will support the launch. Founded in 1987, Mendocino County-based Anderson Valley Brewing also produces the Boont Amber Ale, Hop Ottin’ IPA and Summer and Winter Solstice labels, among others.
•Grand Rapids, Michigan-based Brewery Vivant is collaborating with Fort Collins, Colorado’s New Belgium Brewing to create two limited edition beers. The first, Escoffier, is a 9.5%-abv Belgian style amber beer brewed in Grand Rapids and created using house yeast from Vivant for fermentation and wild yeast from New Belgium during aging. It will be released later this month on draft and in 16-ounce cans in Michigan and in Chicago in October through Brewery Vivant’s network. A second beer will be brewed in Fort Collins and released through New Belgium’s national network as part of their Lips of Faith series. They will release it in 22-ounce “bombers” and draft in November. When New Belgium enters the state of Michigan later this month, it will distribute to a total of 29 states and Washington, D.C.
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