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============================== Dinners Events and New Product Information ============================== FULL SAIL BREWING CO. CELEBRATES 20 YEAR ANNIVERSARY
Hood River, Ore., September 27, 2007 - Today, Full Sail Brewing Company is celebrating 20 years of brewing the finest Northwest-style ales and lagers in Hood River, Ore.
"I am proud of Full Sail's achievements in 20 years. We're tremendously proud of our excellent beers, and we're very humbled and grateful for the wondrous environment that makes it all possible," says Irene Firmat, co-founder and CEO of Full Sail Brewing Company.
Because employees are the owners at Full Sail - and because many call beautiful Hood River home - they are empowered to operate the brewhouse and offices in a sustainable manner every day. "As much as we are stoked to brew great beers, we also love our community," says James Emmerson, Full Sail's Executive Brewmaster. "The blue skies, green forests and rivers that surround us are what really inspire our sustainability efforts."
Some of the company's sustainability measures include:
* Efficient brewhouse: The brewery is as sustainable and efficient as possible, starting with the parts of the building that were reclaimed and recycled when the brewery first opened in the old Diamond Fruit cannery.
* Sustainable brew process: Pure water literally flows from the peaks that surround the brewery, so Full Sail takes care to conserve this precious resource. While average breweries consume six to eight gallons of water for every gallon of beer produced, Full Sail has reduced its consumption to a mere 3.45 gallons, and operates its own on-site wastewater treatment facility.
* Reduce-Reuse-Recycle: Full Sail uses 100% recycled paperboard on all its packaging (and was one of the first in the industry to commit to long-term purchasing of recycled paper products). Everything from office paper to glass to stretch wrap to wooden pallets is recycled. Even dairy cows are beneficiaries of brewery waste: 4,160 tons of spent grain and 1,248 tons of spent yeast are sent back to farmers every year to use as feed for cows.
* Community-wide practices: Full Sail purchases 140 blocks of Pacific Power Blue Sky renewable energy per month. This practice results in the reduction of 168 tons of carbon dioxide emissions, the equivalent of planting 33,000 trees.
Environmental practices are gaining the company's Portland offices positive recognition as well. Recently, the Portland Office of Sustainable Development awarded Full Sail recognition as a BlueWorks business for its excellent track record of recycling, reducing waste and buying environmentally preferable products.
Media Contact: Sandra Evans Full Sail Brewing Company 541-386-2281
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From: Free State Brewing Co.
[Newsletter@freestatebrewing.com]
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This tomb also held the oldest known musical instruments discovered- primitive wooden flutes. The re-creation of this historic beverage is based on painstaking excavation by Chinese archeologists of Jiahu in the Yellow River Basin, state-of-the-art microanalysis of pottery residues by American laboratories, and the inspired “Neolithic” brewing of Dogfish Head Craft Brewery in Milton, DE.
In accordance with the organic evidence, Chateau Jiahu is brewed with sake rice, white Muscat grapes, amber honey, and fermented on sake yeast with hawthorne berries.
This liquid
antiquity will be featured beverage at Ben Pao’s first brewmaster
dinner. The dinner will feature the first vintage of Chateau Jiahu
2006, and this year’s version 2007, along with other Dogfish Head
brews. The kegs of Chateau Jiahu are the only ones available in the
Midwest.
WHEN
WHERE ----------------------------------------------------------------------------- IRON HILL BREWERY & RESTAURANT TO INSTALL BREWING TANKS AT NEWEST LOCATION IN LANCASTER, PA
LANCASTER, PA – On Friday, September 21 beginning at 10 am, Iron Hill Brewery and Restaurant, the East Coast’s fastest growing restaurant group, will receive and install its brewhouse – three colossal copper brewing tanks and six equally enormous fermenters – which will be carefully fitted into its seventh location set to open this November at 781 Harrisburg Pike, on Franklin and Marshall College’s campus. The tanks and fermenters, which range in sizes from 120 gallons to 320 gallons and weighing as much as 350 to 600 pounds, will be unloaded from trucks by forklift and set into place inside the restaurant.
“This is an unbelievable sight to witness. These tanks and fermenters are gigantic. ” says Mark Edelson, head of brewing operations for Iron Hill, who along with Lancaster’s head brewer Paul Rutherford, will be installing the tanks.
Iron Hill has built a tremendous reputation for creative cuisine, outstanding service and extraordinary hand crafted beers. Built from the ground up, the new Iron Hill location will accommodate up to 300 guests.
Iron Hill Brewery & Restaurant locations are located in Newark and Wilmington, DE and Media, West Chester, North Wales, and Phoenixville, PA. All locations are open seven days a week for dinner, lunch and Sunday brunch. For more information about Iron Hill, please visit the website www.ironhillbrewery.com. -----------------------------------------------------------------------------
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