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Craft Brewing and Distilling News for April 17, 2015

April 17, 2015

•San Diego, California’s Saint Archer Brewing Company is launching a new line of hard cider this July. The move comes after the company acquired a 10,000-square-foot building adjacent to its current brewery for cider production. Head brewer Kim Brisson-Lutz says her previous experience as a winemaker at J. Lohr Vineyards has helped in the cider production process. Saint Archer’s dry cider is being released to all of its Southern California markets on draft initially, with six-packs of cans slated to follow. Saint Archer Brewing Co. debuted in 2013 with a Blonde/Kolsch-style ale, Pale Ale and IPA and has since added a Wheat Ale.

•Houston, Texas-based Saint Arnold Brewing Company has rolled out the latest edition of its small-batch series of barrel-aged beers, Bishop’s Barrel No. 9. The imperial pumpkin stout (12.9% abv) is a base of the brewer’s seasonal Pumpkinator that was aged for seven months in Woodford Reserve and Willett Bourbon Barrels. Pumpkinator was also used in the production of Bishop’s Barrel No. 6, which was aged in rum barrels. Bishop’s Barrel No. 9 has a nose of pumpkin spice, vanilla and dark fruit with a sweet chocolate finish, the company says. It’s available in limited quantities on draft and in 12-ounce bottles throughout Texas and Louisiana.

•Wyoming Whiskey has named Frank Sacca as its vice president and first-ever national sales director. In his new role, Sacca is charged with spearheading Wyoming Whiskey’s national expansion efforts. Sacca joins the Kirby, Wyoming-based company from Proximo Spirits, where he most recently served as division vice president. He has also previously held roles with Charmer Industries and William Grant & Sons. Specializing in small-batch Bourbon whiskey made with Wyoming-sourced grains, Wyoming Whiskey’s current footprint spans Wyoming, Colorado, Texas, Utah, Idaho and Montana.

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