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Craft Brewing and Distilling News for May 31, 2016

May 31, 2016

•California’s Sonoma Cider is launching The Wimble, a new limited-edition canned offering. Rolling out next month, The Wimble is a sour Gose-style cider made with Pacific Northwest apples, rhubarb juice and sea salt. The 5.5%-abv cider will be available in four-packs of 12-ounce cans and on draft. The Wimble joins Sonoma Cider’s existing lineup, including its core The Hatchet, The Pitchfork, The Anvil and The Washboard entries, as well a variety of limited and reserve ciders. Sonoma Cider produced more than 100,000 cases last year.

•O’Fallon Brewery has collaborated with fellow St. Louis company Fitz’s Bottling to launch Fitz’s Hard Root Beer, a 5%-abv hard soda brand. Brewed and bottled at O’Fallon’s new 40,000-square-foot Maryland Heights, Missouri brewery, the new entry is made with malted barley, caramel malt, hops and yeast, and blended with a special formula of Fitz Bottling Co.’s root beer. Fitz’s Hard Root Beer is hitting the market now across O’Fallon’s Midwest distribution network in six-packs of 12-ounce bottles and kegs, and will be priced comparably to other hard root beers.

•San Francisco-based Almanac Beer Co. has introduced a new range of year-round brews in cans. Produced and canned in partnership with fellow San Francisco brewer Speakeasy Ales & Lagers, the lineup includes Almanac’s Craft Pilsner, Mandarina, San Francisco IPA and Saison Dolores. The four beers will be available in six-packs of 12-ounce cans, as well as on draft, throughout California by mid-summer, with further market expansion to follow. Established in 2010, Almanac is also known for its Farm to Barrel series, which features barrel-aged ales produced using fruit from local Northern California farms.

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