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Craft Brewing and Distilling News for October 23, 2017

October 23, 2017

•The Craft Beverage Modernization and Tax Reform Act (S. 236/ H.R. 747)—which aims to reduce taxes and regulations for craft brewers, distillers and vintners—has garnered majority support in both the U.S. House and Senate. Fifty-one members of the Senate and 281 members of the House of Representatives have officially backed the bill. The bipartisan legislation would reduce federal excise tax on the first 60,000 barrels for domestic brewers producing fewer than 2 million barrels annually, and cut excise tax on the first 6 million barrels for all other brewers and beer importers. Additionally, the effort would reduce the excise tax for distillers producing less than 100,000 proof gallons per year and expand the excise tax credit for wineries. The Brewers Association, Distilled Spirits Council of the United States and Wine Institute all back the proposal.

•Delaware’s Dogfish Head Craft Brewery has introduced Pennsylvania Tuxedo. The 8.5%-abv pale ale is brewed with Pennsylvania Spruce tips to create a pine-focused beer that’s balanced by a strong malty backbone. Originally released in 2014 as a brewpub exclusive, Pennsylvania Tuxedo will now be distributed throughout Dogfish Head’s distribution footprint in six-packs of 12-ounce bottles.

•San Diego’s Coronado Brewing has debuted Black Forest Cake imperial stout. The 9.0%-abv beer is aged for five months in ex-Bourbon and Rye barrels with cherries added during a secondary fermentation. Coronado then blended the barrel-aged stout with an unaged version brewed with vanilla and cocoa to create the final product. Coronado’s Black Forest Cake imperial stout will be available in 22-ounce bottles and on draft in limited quantities within the brewery’s distribution area.

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