Category: New Beer Releases

City Star Brewing Releases Deadwood in Bottles: Imperial Red Ale Aged in Whiskey Barrels

City Star Brewing DeadwoodThe latest in the City Star Zoller Barrel Aged Series will be released in the City Star taproom on Saturday, August 19th: Deadwood is an imperial red ale aged 4 months in Spirit Hound Distillerswhiskey oak barrels. Held by candlelight, this beer is deep garnet in color. The Idaho 7 hops in the base beer impart apricot and tropical fruit notes to the aroma, while plum and dried cherry flavors from the whiskey barrels mingle on the tongue. The beer finishes with sweet whiskey notes and a mild lingering heat. “Working with a local distiller such as Spirit Hound is of great advantage to us since are able to receive barrels immediately after they have been emptied. Getting these ‘wet’ barrels at the peak of their freshness and filling them with beer grants us optimal flavor from the barrels.” (City Star Head Brewer, John Way) Lace up your boots and strap on your spurs, ’cause this brew is rowdy like the town it was named for. 11.4% ABV

Less than 500 bottles will be available for sale at $16/22oz bottle (1 case limit), AND Deadwood will be on draft for sampling. 

City Star Brewing DeadwoodEach bottle is dipped in wax and hand stamped with the City Star Brewing seal. With less than 500 bottles of Deadwood, we don’t expect our supply to stick around.

City Star Brewing offers award-winning, small batch ales, hand crafted on a 3.5 barrel brew system in the heart of downtown Berthoud, Colorado. The small town brewery was awarded Gold and Bronze medals at the famous, Great American Beer Festival in 2015 and 2013.  City Star first opened its doors in 2012 and has since become a destination for craft beer lovers near and far.

City Star’s taproom is open daily: Mon-Wed 2-9pm, Thu-Fri 2-10pm, Sat 12-10pm and Sun 12-9pm. Six “mainstay” brews are always on tap: Cowboy’s Golden lager, Local Yokel pale ale, Red Necktar American red ale, All American IPA, Bandit Brown and Night Watchman stout. In addition, four taps are always dedicated to specialty beers.

www.citystarbrewing.com – facebook.com/citystarbrewing
twitter.com/citystarbrewing – instagram.com/citystarbrewing

Strange Craft Beer Company Presents The Brown Palace Golden Age Imperial Honey Brown Ale

Photo by Colin Bridge feat. Rob Dietrich, head distiller at Stranahan’s tasting this beer from barrels.

August 12, 2017 marks the 125th Anniversary for Denver institution The Brown Palace Hotel. To celebrate, Strange Craft Beer Company has brewed a batch of beer with water from the Brown Palace’s artesian well and a touch of honey from the hotel’s rooftop beehives, and aged it for four months in Stranahan’s Diamond Peak Whiskey barrels. The Brown Palace Golden Age tops the charts at 12.5 percent ABV as a potent nod to The Brown’s 125th. A very limited number of bombers will be available at The Brown Palace.
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The Brown Palace Golden Age was brewed with 60 pounds of Colorado honey in honor of The Brown Palace’s rooftop beehives and 10 pounds of English East Kent Goldings hops on a base of English Maris Otter and Brown malt, and fermented with Strange’s house Belgian yeast. It has sweet honey aroma and roasted, dark chocolate notes, all amplified with whiskey qualities from its time spent in barrels. This beer will gain complexity over time.

The label for Golden Age was developed by students at The Art Institute of Colorado.

Reservations for The Brown’s Strange Craft Beer 12.5% Anniversary package, which includes a bottle of this beer, are available beginning August 1. Guests can also taste the beer on draft at Ship Tavern in the hotel while supplies last.

For more information about this 125th anniversary brew, contact Emily Hutto at coop@radcraftbeer.com.

ABOUT STRANGE CRAFT BEER COMPANY

When Strange Craft Beer Co. opened just south of Denver’s Mile High Stadium in May 2010, it was the first nanobrewery in the city brewing one barrel of beer at a time. Strange has since become a destination spot for Colorado beer drinkers and taken home multiple awards, including two Great American Beer Festival medals and two World Beer Cups. Visit the brewery online at strangecraft.com.

ABOUT THE BROWN PALACE HOTEL AND SPA

The Brown Palace Hotel and Spa is a Forbes Four Star, AAA Four Diamond luxury landmark located in the heart of downtown Denver. It is a charter member of National Trust Historic Hotels of America and is managed by Quorum Hotels & Resorts, a full service management company headquartered in Dallas. The Brown Palace is also part of the signature Autograph Collection, an exclusive collection of upper upscale and luxury hotels within Marriott International’s global portfolio. The Brown will celebrate its 125th anniversary in August 2017. For more information, visit brownpalace.com

Upland Brewing Announces Late Summer Beer Lineup

Upland Brewing Announces Late Summer LineupAs we enter the hot and humid summer months, thirst-quenching brews to stock the cooler and enjoy outside are a must, and Upland Brewing Co. is responding to the call with the release of several refreshing beers. Fans can look forward to the return of Oktoberfest and two new releases, Juiced in Time and Free Time.

Oktoberfest, Upland’s summer seasonal, will be available on draught and in 6-pack bottles mid-July. This Marzen lager is rich and malty, with a crisp character that defines true German lagers. A blend of three German hop varieties provide a balance and clean finish, with notes of caramel and toffee. Oktoberfest is the perfect beer to take you into the autumn months.

For the summer installment of Side Trail beers, the brewers produced Juiced in Time, a New England IPA. This beer is a nod to the innovative East Coast style of “Juicy” IPA. Juiced in Time will be released in July on draught at Upland locations and select bars and restaurants in their midwest distribution area.

“With the trending popularity of hazy beers, it’s easy to assume the haze is a gimmick, so we were initially skeptical about this style. After research and a couple test batches, we came to realize that the haze is just a byproduct of processes that lead to unique fruity flavors and rich mouthfeel. The pronounced tropical and citrus flavors combine with an appearance similar to a glass of fresh-squeezed orange juice, making this beer a multi-sensory experience. The visual aspect plus the flavor and aroma enhance each other in a delicious way that is unique to this style,” said Brewer Matt Wisley.

Upland’s Side Trail Series is an opportunity for the brewers to experiment with new styles and flavors, and although most are one-time brews, some end up becoming part of the full line-up, such as Latitude Adjustment and Petal to the Kettle.

The final summer release is Free Time, Upland’s new Vienna-style lager, delivering a smooth, crisp, perfectly balanced malt and hop profile with a clean finish. This brew is ultimately enjoyable for a shift beer or any other time that comes well-deserved. Free Time will be available in late-July, but fans can try it first on draught at Upland locations and select stores and bars before making room in their fridges for this new format—15-packs of 12 ounce cans.

Upland releases Cherry and Darken, wood-aged sour ales from their Wood Shop Brewery this summer as well. From hazy, ripe juiciness, to fruit and spices, to malty and clean lagers, there is a refreshing beer to beat the heat for everyone this summer.

About Upland Brewing Co.

Located in Bloomington, Indiana, Upland Brewing Co. has an intriguing brewing story that dates back to 1998. Our mission is to brew remarkable beers in remarkable ways, staying true to the artisan, progressive spirit found in our part of the Midwest. Upland is currently the third largest brewery in Indiana and brews more than 50 different styles of beer annually.

Great Divide Brewing Company Releases Hazy IPA

Great Divide Brewing Company is introducing Hazy IPA, a cloudy IPA with a juicy mix of citrus aroma and nuanced fruit characters. The inspiration to create this style of beer came from the brewery’s continuous effort to create innovative beer within a changing craft beer landscape.

“Tastes change which makes sense why beer drinkers are looking for new types of IPAs,” said Brian Dunn founder of Great Divide Brewing Company. “We’ve had a great run of big, piney, citrusy IPAs but I believe that beer drinkers are also looking for IPAs with less bitterness.”

And at almost six pounds per barrel of Citra, Mosaic, and El Dorado hops, this beer is just that—a juicy, hop bomb that delivers the bitterness without the bite. After months of testing variations of Hazy IPA on the pilot system, this recipe represents the best of the best and is the clear crowd favorite. The flavor opens towards tangerine and lime zest with notes of tropical papaya and mango, before a slight hop-bitter finish that is rounded by a hint of ripe strawberries.

The brewery has kept this release draft only with a shorter shelf life of 30 days to ensure that beer drinkers experience Hazy IPA at its best.

”If you find this beer on tap, it will be fresh,” said Dunn.

The beer is available at the Great Divide Tap Room and Barrel Bar, as well as at select Colorado bars and restaurants.

Draft Only | 6.2% ABV | 40 IBU

For promotional pictures or hi-res imagery, check our media page:https://brandfolder.com/gdprintandpress

About Great Divide Brewing Company

Founded by Brian Dunn in 1994, Denver-based Great Divide Brewing Company has landed an impressive amount of acclaim, earning 18 Great American Beer Festival medals, five World Beer Cup Awards and 14 spots on BeerAdvocate’s “Top Rated Beers: Colorado” (2015). RateBeer.com named Great Divide among the “Top Brewers In the World” (2014), and “Top Brewer in Colorado” (2013) and 12th on their list of “Best Brewers In The World” (2013). At Great Divide, Bold Character is not just a catchphrase. It is the philosophy behind what they brew, how they think and what they believe. For more information visit www.greatdivide.com.

Black Project Roswell

Black Project Releases Six New Lambic-Inspired Super-Fruited Ales

Black Project Spontaneous & Wild Ales is announcing ROSWELL, a once per year bottle release party spanning two days, July 22-23, 2017.

ROSWELL is a new series of “super-fruited” beers that are Lambic-inspired, spontaneously fermented, barrel aged, and then refermented with high levels of one of six different fruits. ROSWELL is 100% spontaneous, meaning it was cooled in a coolship overnight allowing the hot wort (unfermented beer) to collect microbes from the air. These microbes are wild yeast and bacteria, which ferment the beer and naturally sour it. ROSWELL was brewed in the fall of 2016, when Black Project expanded into their new barrel cellar, adding over 140 oak barrels, four puncheons, a small 12hL fouder, and a custom-built copper coolship.

Roswell: Mogul
Roswell: Sign

In August 2016, Black Project took over the taproom of Former Future Brewing Company, retiring Former Future. Both businesses are owned by James and Sarah Howat, but the husband and wife team decided to focus their attention from clean ales (non-sours) like porters, cream ales, and stouts to spontaneous and wild ales, like sours, mixed-culture saisons, and Lambic or Gueuze inspired beers – a blend of one, two, and three-year-old spontaneous barrel-aged beer. While customers may think that Former Future and Black Project are two separate breweries, both breweries opened on January 1, 2014 and used the same brewing system. Black Project beers were originally cooled on the roof of the building using two 2BBL / 60gal stock pots and then the beer was fermented in barrels. This kept the sour beer separate from the clean beer, preventing wild microbes from souring non-sour beer. The first Black Project spontaneous beer was brewed in late February 2014 and in August 2014, Black Project released Colorado’s first spontaneous ale, called “FLYBY”.

Rosewell: Majestic 12



Roswell: High Dive

FLYBY went on to win a medal at the Great American Beer Festival that year. This was followed by another medal in the same category the year after. As Colorado’s only 100% spontaneous and wild brewery, every beer that’s produced by Black Project off of South Broadway in Denver, is made with only yeast from the environment, either from the air or from fruit and flowers that have been foraged. As a former microbiologist and high school science teacher, James Howat – brewer, blender, and co-owner – uses his experience and background to create a one of a kind beer that cannot be replicated at any other brewery, down to the individual cell.

Roswell: Grudge

This release of ROSWELL follows the brewery’s mission to “innovate in the research and development of spontaneous fermentation” and was created to showcase a concept they call “super-fruiting”, where the brewery uses as much fruit as possible, while still calling it a beer.

ROSWELL is made once per year during the late spring from a Lambic-inspired wort that was brewed earlier that fall. This gives the beer a depth of flavor but with a lower acidity than it would have after spending a summer in the barrel – ideal considering the amount of acidity naturally present in the fruit. ROSWELL has a rich and beautiful spontaneous flavor, with a distinct funk, and complexity that stands up to and melds into the heavy amount of vibrant fruit flavor and aroma. The true wild-caught microbes mean that the beer is deliciously dry while still packing an incredible amount of fruit flavor. Flavors include apricot, blackberry, cranberry, guava, raspberry, and blueberry.

Rosewell: Bluebook

On July 22, Black Project is releasing five of the bottle variants of ROSWELL to the public with a special BrewedFood pairing of Tender Belly Bratwurst with pain de mie bun, kimchi and, gochujang mayo with a side of Hop Ash potato chips, first come first serve. Then on July 23, the brewery is hosting an exclusive, onsite only release of SIGN, the blueberry variant, with a limited preview of and upcoming Biere Brut / Biere de Champagne made with Red Fox Cellars Barbera grapes.

 

Bottles To-Go:
ROSWELL: MOGUL | Apricot
ROSWELL: MAJESTIC 12 | Blackberry
ROSWELL: HIGH DIVE | Cranberry
ROSWELL: BLUEBOOK | Guava
ROSWELL: GRUDGE | Raspberry

Bottles for On-Site:
ROSWELL: SIGN | Blueberry

500mL bottle, cork and capped – $20 /bottle
Limits will be set next week*

*All limits are subject to change, at any time, without advanced warning.

Event Details: blackprojectbeer.com/roswell

 

 

Black Project Spontaneous & Wild Ales

Innovation in the research and development of spontaneous fermentation

 

About Black Project Spontaneous and Wild Ales

Black Project Spontaneous & Wild Ales is the passion project of James Howat, owner, brewer, and blender; and Sarah Howat, owner and operation manager; of what was formerly Former Future Brewing Company. The brewery began production in January 2014 and won two bronze medals for their coolship ales (Category: Experimental, Subcategory: Wild Ales) at The Great American Beer Festival in 2014 and 2015. In 2016, Black Project expanded production with a small addition to the property which allowed for the expansion of their barrel program. This allowed the brewery to evolve from Former Future Brewing Company to only serving Black Project beers. In 2017, Black Project hopes to produce 250 BBL of beer and increase distribution.

 

Every Black Project beer is fermented with microbes captured from the local environment via a coolship or foraged from nature. We believe this creates a beer that is unrivaled in complexity. Our beers are intended to have a sense of place, or terroir. No matter how hard one tried to, our beer cannot be replicated outside of our brewery. In fact, our microbe cultures are purposefully allowed to evolve from batch to batch, creating variations and interesting twists from different releases of the same beer.

 

We are meticulous about designing recipes and processes that will allow nature to take over and create beers unrivaled in their beauty and complexity. Through experimentation and research, we are continuously developing new and different techniques for use with wild and spontaneous fermentation.

 

We are not and do not have any intention of being a Lambic brewery. We use science and experimentation to find which processes and ingredients we want and often use that in parallel to traditional Lambic producers, however, we maintain no strict adherence to tradition for tradition’s sake. While we do craft several of our beers with strict adherence to traditional Belgian processes, these beers are not and should not be called “Lambic” and “Gueuze,” as we are outside of the Pajottenland region of Belgium. Instead they themselves are a form of experimentation with local terroir. Spontaneous fermentation is merely a starting point and core of many of our beers, from there our research and development extends much beyond the scope of the great Belgian brewers and blenders.

 

www.blackprojectbeer.com

www.facebook.com/blackprojectbeer

www.instagram.com/blackprojectbeer

www.twitter.com/blackprojectale

Great Divide and WeldWerks Releasing All The Buzzwords New England-style IPA

Recently Great Divide Brewing Co. decided to whip up something special with their friends over at WeldWerks Brewing Co. That something special is a kettle-soured session New England-style IPA aptly called “All The Buzzwords.”

At 4.5% ABV, this sour hazy IPA opens with a tart aroma and gives way to a large fruity hop presence that includes bright notes of citrus, peaches, and guava.  Pouring a hazy golden hue, the tartness shares the spotlight with the hops in this approachable kettle sour.

All The Buzzwords will be available on draft only at the Great Divide Tap Room and Barrel Bar on Saturday July 1st at 12 p.m.

City Star Scoundrel

City Star Brewing Releases Scoundrel

City Star Brewing Releases Scoundrel in Bottles: Sour Brown Ale Aged in Cabernet Barrels

Another round of Scoundrel returns to City Star Saturday, June 17th at 12pm! Our 2017 vintage of this sour barrel-aged brown weighs in at 6.8% ABV and has been hiding out in oak Cabernet wine barrels for two years. Intentionally soured with a blend of lactobacillus and pediococcus bacteria creating a pleasantly sour version of our 2013 Great American Beer Festival gold medal-winning Bandit Brown Ale.
City Star Scoundrel Bottle500 bottles will be available for sale at $16/22oz bottle (1 case limit per person), AND Scoundrel will be on draft for sampling. Each bottle is dipped in wax and hand stamped with the City Star Brewing seal. With only 500 bottles of Scoundrel, we don’t expect our supply to stick around.

The night before the big release a special Scoundrel Pairing & Pre-Release event will be held in City Star’s Zoller Barrel House with a limited number of pairings available. The $20 event ticket includes a 10oz pour of Scoundrel expertly paired with a craft cheese, 22oz bottle of Scoundrel to take home, and early access to purchase bottles of Scoundrel with a 10% discount. Info and tickets: https://citystarbrewing.com/events/event/scoundrel-pairing-prerelease/

City Star Brewing offers award-winning, small batch ales, hand crafted on a 3.5 barrel brew system in the heart of downtown Berthoud, Colorado. The small town brewery was awarded Gold and Bronze medals at the famous, Great American Beer Festival in 2015 and 2013.  City Star first opened its doors in 2012 and has since become a destination for craft beer lovers near and far.

City Star's taproom is open daily: Mon-Wed 2-9pm, Thu-Fri 2-10pm, Sat 12-10pm and Sun 12-9pm. Six "mainstay" brews are always on tap: Cowboy's Golden lager, Local Yokel pale ale, Red Necktar American red ale, All American IPA, Bandit Brown and Night Watchman stout. In addition, four taps are always dedicated to specialty beers.

North Peak Brewing Company Launches Stormy Series

Last year, North Peak Brewing Company released its first East Coast IPA called Stormy. An Oat IPA full of haziness unlike any other IPA in their portfolio. Stormy came in with a force and quickly became one of the brewery’s most well received beers ever produced.

“You asked for it and we listened,” said North Peak partner Jon Carlson. “While Diabolical will always be our favorite Midwest IPA, Stormy has quickly become our favorite East Coast-style IPA. The response to this beer has been incredible and everyone wants more. So, we’re going to make more.”

Initially released as a seasonal beer, the popularity of Stormy has led the brewery to develop a year-long Stormy Series schedule to launch early June 2017. The series will feature five new variations of Stormy. All East Coast or New England-style IPAs, these beers will vary in hop additions but all have the same hazy, juicy mouth feel reflective of the style.

The Stormy Series will include five new beers: Thunder, Cloudy, Zephyr, Torrent and Murky, available in specialty six-packs and draft. The first will debut in June and the remainder of series will release throughout 2017/2018.

North Peak is part of Northern United Brewing Co. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally-sustainable practices. Find NUBC products at stores, restaurants and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin, in Traverse City; Jolly Pumpkin and Grizzly Peak, in Ann Arbor and Jolly Pumpkin in Detroit. North Peak can also be found outside of Michigan, in select markets.

Burial Beer Co. Releasing Seasoned Skillet

Bourbon Barrel-Aged Stout

Seasoned Skillet, a Bourbon Barrel-Aged version of Burial’s Donut Stout is set to release this Saturday, June 3rd as the culmination of their Asheville Beer Week events. Last year’s release saw nearly 300 attendees vying for 750ml bottles. In response, Burial had increased their production, but still anticipate a large showing.

“Skillet Donut Stout was on tap when we first opened our doors four years ago. It was one of only six beers we had available. To us, this beer represents a journey from that day, to our first canned beer to our biggest bottle release to-date,” states co-founder, Jess Reiser. “It reminds us of the support we have been fortunate to have since day one. So it only makes sense to barrel-age this beer and release it once a year during Beer Week as a reminder of those first days and to pay homage to the people who have supported us through the years.”

The brewery’s annual beer week events historically center around the release of Skillet Donut Stout in cans (one of only two yearly can releases) and Skillet Six Ways (Thursday, June 2nd at 4pm), a draught only release of six variants of the breakfast stout paired with mini donuts.

This year, however, a new addition from Burial’s recently launched hazy Double IPA series will release along side Seasoned Skillet. A Paranormal Vibe DIPA featuring Citra, Simcoe, Centennial, and Mandarina hops with the addition of Simcoe Lupulin Powder.

“We’ve coined this series, ‘Earth As We Now Know It’ because, for us, one of the things that drew us into the craft beer world was that beer has a story. We tell our story through the liquid; through the art and the people behind it all, explains Reiser of the series. “Earth As We Now Know It tells a story of the cycle of life – starting with death, into the after life through the re-creation of earth and humanity. Style wise, we continue to evolve as brewers and as a brand- these IPAs represent a unique take on a style that is saturated in today’s market. Look for some killer collabs within this series, new art from David Paul Seymour and innovative DIPAs. Drink fresh, but keep the cans as the story unfolds. You will want to look back.”

For more information about both releases visit: https://www.facebook.com/events/678034109059827/?ti=icl

ABOUT BURIAL BEER CO.
Founded in June 2013, Burial Beer Co. crafts Belgian-inspired ales, and bold American styles with a dedication to creativity, tradition, modernization, and preservation. Residing in and revitalizing the South Slope District of Asheville, NC, the brewery began its life as a one-barrel system that grew to a ten-barrel in just over a year. Fall 2016 brought a new wave of expansion and revitalization as Burial Beer Co. expanded again to a second location, the “Forestry Camp.” This location is home to a twenty-barrel production brewery and soon to be locally purveyed restaurant and two-story craft beer bar in South Asheville. The Brewery currently distributes to North Carolina, Georgia, and New York. For more information visit www.burialbeer.com and follow on Facebook at www.facebook.com/burialbeer/

Burial Beer Co. Releases First Bottled Sour Beers

Burial Beer Co. Releases First Bottled Sour Beers From Mixed Culture Program

The first offerings from Burial Beer’s Mixed Culture Program are set to release this Sunday, May 28th at 12pm from their South Slope taproom with no distribution of these limited bottles slated.

Burial Beer Co. Sour BeerFall of the Damned is a 500ml Bourbon Barrel Aged Sour Red Ale that began in a Brunello foudre where it rested for 3 months before moving to bourbon barrels for 9 months and then was blended and racked onto 2lbs of blackberries and marionberries per gallon for additional aging.

The Separation of Light and Darkness (750ml) is the first beer the brewery aged in their 30 barrel oak foedre. A clean saison fermentation was aged on carefully-selected cultures of brettanomyces and lactobacillus for 12 months before dry-hopping with a mild dose of hops.

These two packaged sour offerings are the first beers to arise from their 10 barrel system at their original location and marks the full transition of that brewery into a Mixed Culture and sour facility.

“We have a pretty specific plan for fermentation, which includes at least three separate fermentations for each beer, if not more,” explains Co-Founder, Doug Reiser. “We institute clean fermentations in steel, then brett ferments in our foudres before dropping the pH considerably in small format oak barrels with pronounced bacterial culture. It has been a lot of fun dreaming up the complex steps of each of these beers, some of which are planned years in advance.”

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Burial’s Mixed Culture program is centered around the Solera Method which borrows from wine practices of fractionally blending beers of various ages.

“Solera allows us to maintain a fairly stable environment in our oak foudres, not opening and exposing them to the elements, and maintaining their on-going and continual fermentation activity,” says Reiser. “We get to stay consistent with this platform, though each vessel offers a different culture.”

The brewery hopes to offer a robust Mixed Culture program that honors both traditional methods while staying true to the explorative roots that have helped to place them on the map in the southeast.

ABOUT BURIAL BEER CO.
Founded in June 2013, Burial Beer Co. crafts Belgian-inspired ales, and bold American styles with a dedication to creativity, tradition, modernization, and preservation. Residing in and revitalizing the South Slope District of Asheville, NC, the brewery began its life as a one-barrel system that grew to a ten-barrel in just over a year. Fall 2016 brought a new wave of expansion and revitalization as Burial Beer Co. expanded again to a second location, the “Forestry Camp.” This location is home to a twenty-barrel production brewery and soon to be locally purveyed restaurant and two-story craft beer bar in South Asheville. The Brewery currently distributes to North Carolina, Georgia, and New York. For more information visit www.burialbeer.com and follow on Facebook at www.facebook.com/burialbeer/