The Brew Times
Fennel Scented Caramelized Onion Burger with Applewood Smoked Bacon Recipe
Nothing says America like burgers and beer. However, this isn't your typical burger recipe. Ramp up your taste buds a bit with this fennel scented grilled onion and bacon cheeseburger recipe. Pair this burger with a well-balanced American Amber Ale that has just a touch of caramel undertones, and you've got a delicious, subtle twist to an American classic. I'm sure Francis Scott Key was pretty hungry and thirsty after his long night off the coast at Fort McHenry in 1814, watching to see if "our flag was still there." Celebrate that hunger for freedom and assert your independence from big beer companies by brewing our Rocket's Red Glare recipe. You are rewarded with a tinge of wheat and a flavor that is lush with caramel and toffee undertones, making this beer the perfect accompaniment to your burger with a twist. -------------------------------------------------------------------------- Ingredients 3 yellow onions 1 small fennel bulb, sliced 2 ½ tbs vegetable oil 1 ½ lbs ground beef Cheese Hamburger buns 1 lb Applewood Smoked Bacon Kosher Salt and Cracked Black Pepper A few Tbsp water Fennel Scented Caramelized Onions Heat a large frying pan without oil. Do not use non-stick pan. Cut your onions in half and slice to create long thin pieces Remove and discard stalks from top of fennel. Cut fennel bulb in half and slice into long thin pieces. When pan is very hot, add onions and fennel. Begin stirring immediately with heat resistant plastic spatula or metal whisk. Make sure onions do not stick to bottom. Continue stirring constantly while maintaining medium/high heat for about five minutes. If onions begin to get too dark add 2 Tbsp water and stir. When onions are sufficiently browned lower heat to medium/low. Add 1 Tbsp oil. Continue cooking, stirring for 5 minutes. Add kosher salt and cracked black pepper. Burgers Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with 1 ½ tbs oil and sprinkle kosher salt and cracked black pepper on each side. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook until golden brown and slightly charred on the second side, 4 minutes for medium rare, or 3 minutes if topping with cheese; see step 3. Cook longer for desired level of doneness. If you want cheese, add to the tops of the burgers during the last minute of cooking and close the grill cover or tent the burgers with aluminum foil to melt the cheese. While burgers are cooking, fry bacon to desired level of doneness. Cook 2 slices for each burger Once burgers and bacon are done, add any desired condiments to the burgers and top with bacon and your fennel scented onions. Enjoy!
Read moreThe Brew Times
Madison brewers want to raise $150K with Operation: Launch Rocket Republic Brewing Co.
AL.com / Alabama Business News / Madison, AL - A lot has changed at the 9,400-square-foot building in Madison where Rocket Republic Brewing Co. plans to launch a new production facility and taproom for craft beer lovers. Since late June, owner Eric Crigger, wife Tatum, and business partners, John and Lynn Troy, have installed a massive walk-in cooler and moved their kegerators, shelves, chairs and tables around to resemble the brewery it will become in just a few short weeks. While Rocket Republic is still on target to open on 289 Production Ave. near FedEx by the end of the year, Crigger said they encountered several unexpected challenges with the infrastructure and have had to work with engineers, Huntsville Utilities and other governing agencies to make sure the building was upgraded properly. To help with the costs of buildout, Rocket Republic recently joined a growing number of businesses that have turned to online crowdfunding to make their dreams a reality. Rocket Republic hopes to raise $150,000 in the next 24 days, but Crigger said the business is in no way "dependent on the success of meeting the campaign funding goal." "Not meeting our goal changes nothing," he said. "We are fully funded. The idea of the campaign was to integrate our fans into the process in a fun way and if we can pay down some debt in the process, even better. They're not just fans; they can be citizens of the Republic." Exclusive swag So far, the Indiegogo campaign has brought in more than $2,400 from 23 contributors. Rocket Republic, which recently partnered with Mr. Beer to develop a Pro Brewer's Series kit using its Astronut Brown Ale recipe, is offering those kits as an incentive to contributors for donating to the campaign. Tatum said they're taking that collaboration another step forward by offering 12 limited-edition small-batch beers in 2015 that correspond with the names of the 12 zodiac signs. "Each citizen will have a say as to what ingredients/flavors go into their birthday month/zodiac constellation beer, and whatever Constellation beer becomes our most popular, will be turned into another recipe with Mr. Beer for the consumers to buy and make at home, just like they did with our Astronut Brown," she said. "As a brewery we're strong, healthy and continue to grow. There are wins every week that those of us behind the brewery enjoy." Tatum said all contributors will receive a Rocket Republic passport, which entitles them to 50-percent off discounts during their birth month. Limited-edition "Operation: Launch Rocket Republic" T-shirts, beer glasses, coasters, koozies, tap handles and more are also available as "perks" to those who donate to the crowdfunding effort. Tatum said there are opportunities for special invites to a private tasting and tour prior to the grand opening, and a chance to win a private VIP room experience with flights of Rocket Republic beer. Crowdfunding bandwagon The U.S. Space & Rocket Center, Nexus Energy Center, High Brow Cold Brew and Honeypie Bakery are a few Huntsville organizations and businesses that have successfully raised money through crowdfunding sites in recent months. Crigger said he and his wife never considered crowdfunding until a weeks ago when a fan suggested it. When Tatum learned the well-established Stone Brewing Co. in California launched a campaign to pre-sell some unique collaboration beers, Crigger said "she ran with it." "She did the research and spent a good deal of time assessing the idea," he said. " ... There are dozens of examples, we found, on all sorts of crowdfunding sites. By my count, we're the third Huntsville brewery to launch a crowdfunding campaign for various purposes, certainly not the first." Crigger, an IT professional and Michigan native, developed a love for craft brewing after receiving a Mr. Beer kit for Father's Day more than a decade ago. He later attended Chicago's Siebel Institute of Technology, the oldest brewing school in the U.S. Crigger, who moved to Huntsville about 11 years ago, said the response has been tremendous since Rocket Republic began operating as a contract brewery last fall. "As a brewery we're strong, healthy and continue to grow," he said. "There are wins every week that those of us behind the brewery enjoy. Whether it's the Mr. Beer collaboration or an email from a stranger lauding our Peanut Butter AstroNut, it's been highly rewarding to know that the effort I've personally put into this is not for nothing." TO CHECK OUT THE CAMPAIGN: Visit tinyurl.com/qc3tv5g. News article originally posted at: http://www.al.com/business/index.ssf/2014/10/madison_brewers_wants_to_raise.html
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Pistachio Encrusted Lamb Chops Recipe
Amber ale pairs up well with this dish because the ale's intensity stands up to the strong flavors of the lamb. A lighter beer would be overwhelmed and a heaver beer might conflict, whereas amber ale finds itself right in the middle allowing all the subtle herb tones and the slightly gamey nature of the meat to co-mingle. Ingredients 2 racks of lamb, trimmed 1 tsp fresh or dried herbes de Provence (rosemary, thyme, basil, marjoram, lavender, parsley, oregano, and tarragon) 1 T vegetable oil 2/3 cup chopped pistachio nuts 2 T dry bread crumbs 1 T melted butter 1 tsp olive oil Kosher salt and cracked black pepper to taste 3 T smooth Dijon mustard Directions Preheat oven to 400° F (200° C). Line a baking sheet with parchment paper. Season each rack of lamb with herbes de Provence, kosher salt, and cracked black pepper. Heat vegetable oil in a large skillet over high heat. Sear lamb on all sides about 2 minute per side. Transfer lamb to paper lined baking sheet; set aside. Mix pistachios, bread crumbs, butter, olive oil, kosher salt, and cracked black pepper in a bowl. Generously spread Dijon mustard on the meaty side of each rack of lamb. Pat pistachio mixture on top of mustard. Return lamb to paper lined baking sheet, pistachio side up. Bake until crust is golden and lamb is pink in the center, about 20-25 minutes. Remove lamb from heat and rest for 5 minutes before serving. Serve with a blackberry demi and roasted new potatoes.
Read moreInterview with Eric Crigger of Rocket Republic
Say hello to Eric Crigger of Rocket Republic Brewery! Check out our interview with Eric about how he started brewing and about opening up his very own brewery. Q: Tell us a bit about yourself and Rocket Republic: I am a craft beer lover now, but that wasn't always the case- there used to be a time in my life that beer, to me, meant Miller Light or Coors, so because of that, I didn't drink it very often. It wasn't until I discovered Dogfish Head beer, a craft brewery in rural Delaware, that I developed a taste for it, and with that came the realization that there was obviously a lot more to beer than I originally thought. About 11 years ago on my first Father's Day, my wife bought me a Mr. Beer kit as a present and the rest was history- I had literally brewed up a new passion in life. Through using the kit, I began to develop a true appreciation and a deeper understanding for the craft itself. The kit broke it down into an easy to follow step-by-step process, but the best part was that at the end I had this amazing reward, which I had a hand in creating! The leap from extract brewing into all grain brewing was a bit more of a challenge, but Mr. Beer was like a tool kit that gave me what I needed to make that step. I've always taken a keen interest in chemistry, mathematics and engineering, and the brewing process involves all of these things to a certain degree. Mr. Beer also helped me establish good processes such as proper sanitizing. I think that's why where I live is so supportive of craft breweries- as a city (Huntsville, AL) filled with scientists, contractors and engineers, they can readily identify with and truly appreciate the process. In fact, our business partners, John and Lynn Troy, are both rocket scientists that own a local rocket engineering corporation- Troy 7. Now, that's not actually how we came up with the name for our brewery- that was purely coincidental. Or maybe not, if you're like my wife who believes there is no such thing as coincidence and that our business partnership was "written in the stars". I met my wife Tatum when she was living in Key West, a.k.a. the Conch Republic, and after we got married we moved to Huntsville, a.k.a. Rocket City. So we decided if we ever had our own brewery, we'd combine the two names to make Rocket Republic. Well now we do! Our flag logo is even based on the Conch Republic flag of Key West- we just replaced the conch shell with a rocket and replaced the sun with the moon. Q: Tell us about your first brewing experience: My first brewing experience was with Mr. Beer in the kitchen- I believe it was a Pale Ale- and I remember thinking how surprised I was at how good it tasted for my first attempt making beer. I immediately went online and started researching and ordering other kits that were more advanced to create. My first all grain brewing experience was in the ditch of my backyard- I couldn't be in the kitchen if there were going to be accidents with a 5 gallon batch of beer- which was a Dogfish Head 60 minute IPA clone recipe. I remember wondering how it was going to turn out because the hops had to be added continuously throughout the boiling process. But I loved everything about it- I knew there was no going back, just going bigger. After several years of practice with that, that's when I went from 5 gallon batches to over 900 gallon batches…it was a bit of a leap. Q: What has been the biggest challenge in the transition from homebrewing to opening your own brewery? Well first let me start by saying that it's lucky for me that I like a good challenge, because if you want to open a brewery you will be faced with those on a daily basis. Okay, I'm lying- maybe more like hourly J But seriously, the transition is a huge one and not just in terms of making good beer-which almost anyone can do- but in making groundbreaking beers, which your success as a craft brewer depends on. Homebrewing is a great testing ground for the real thing- I always homebrew first. Because by the time you are doing the real thing in bigger batches, you had better know what you are doing or else all that money gets poured right down the drain- literally. Talking in terms of the brewing process only, that becomes more challenging just in the scaling up of a recipe. You're not brewing small batches for family and friends anymore; you're brewing for big cities in larger quantities. Which basically means taking each ingredient in your recipe and using formulas to figure out how that translates into equipment used for a much larger scale/brewing capacity. You are also faced with issues you might not have had to deal with at home before. For example, at home you can easily monitor your beer. In fact, you can even wake up in the middle of the night to make sure things are going smoothly during that crucial point in the process where temperature is monitored so the yeast can start to take off. But you really can't do that if you don't want to live at your brewery. And if you're a Brewer, chances are you are going to be living at your brewery enough, without the sleepover scenario involved! On top of making beer, you are involved in every other aspect required in overseeing the day-to-day operations of running/owning a brewery, so you have no choice but to become a bit of an expert in many areas. For me personally, that can mean anything from navigating social media to get our name out there, to attending any/all events that might help promote our beer, in addition to being involved 100% in the buildout of our own brewery while still maintaining a full time job that has nothing at all to do with the beer biz. Fortunately for me when it comes to brewing, it's like the old saying goes, 'If you choose a job you love, you will never have to work a day in your life'. Q: What's next for Rocket Republic Brewing? Top priority right now is transitioning from contract brewing under someone else's roof to getting our own brewery doors open as soon as possible, which means getting more of our beer out there to the people, especially through canning and bottling. And since our next step in doing that actually involves both the public and Mr. Beer, I guess there's no time like the present to make the official announcement. We enjoyed collaborating with Mr. Beer so much on our Astronut Brown Ale that we've decided to do it all over again, only this time by involving you, the people, through our upcoming crowd sharing campaign, Operation: Launch Rocket Republic. So that means the power is in your hands, and you get to determine how quickly the beer gets in them! Since starting our brewery, it has been our mission from the beginning to involve the community, and eventually, even the country as much as possible in the process- hence our name, Rocket Republic. It was our desire to create a brewery for the people, by the people. This campaign will help us accomplish our goal, but I can almost hear you all asking…how? Q: Our Mission: Constellation Collaboration Starting in January 2015, the first of 12 specialty craft beers will be created for the people of RR, by the people of RR. Each month a new, limited small batch beer will be released, named after each constellation in the astrological zodiac. Those people whose birth month corresponds with the appropriate zodiac sign will vote on the ingredients/flavors used in that beer, and that beer will be available exclusively at our brewery. Whatever Constellation Collaboration Series beer recipe becomes the best-selling and most well-received at our brewery, Mr. Beer will be turning into another homebrewing recipe for all of you to make! By making a contribution to our campaign you will automatically become a Citizen of Rocket Republic, which immediately qualifies you to vote in the Constellation Collaboration. You will also become eligible to receive special edition, limited merchandise (t-shirts, glasses etc.) exclusive to our brewery and the campaign. But the best part is that one of those specialized premiums offered will be a Mr. Beer kit with our very own Astronut Brown recipe included! To find out more about our campaign please check out Indie Gogo, where Operation: Launch Rocket Republic will be going live, right around the time this newsletter comes out. So join the BeerEvolution by becoming a Citizen of Rocket Republic today! Q: What is your favorite beer to brew? I love IPA's. Not just drinking them, but brewing them- it's the smell of the hops going into the kettle…it's like an aphrodisiac for brewers. Too bad we can't bottle that up…oh wait- we do! (Or will soon. J) Q: If you could share a beer with one person, who would it be? Well I guess that depends on what you mean by "share a beer"…whether you are referring to talking with someone else over a pint of beer, or collaborating on a beer together with another brewer. But come to think of it, my answer would be the same either way- Sam Calgione with Dogfish Head brewery. His story was influential during my years of learning about craft brewing and as far as I'm concerned he was one of its early pioneers. I consider him an innovative genius when it comes to thinking outside the box…or in this case, the bottle. One year at GABF (Great American Beer Fest), I met him in person and, like the beer geek that I am, I was star struck. He autographed his book, Brewing Up a Business for me and I clearly remember the message he wrote inside: Dear Eric, Brew up some crazy sh#*! Well, I followed his example and took his advice, and now our Pomegranate Planet and our Peanut Butter AstroNut ales are two examples of our more popular offerings, as proof that people obviously seem to gravitate toward crazier side. I'd like to think that all our beers send people to the moon and back, so I'm hoping that means Rocket Republic fans are the biggest lunatics of all. And it's humbling to think that maybe someday I could have a similar impact on someone else the same way Sam did with me, inspiring them to brew up some crazy sh#* too! Q: Any advice for new homebrewers? Any advice for homebrewers looking to take the next step in opening up a brewery? Advice for homebrewers: Make bold choices…always keep experimenting. Not all batches are going to be winners- they only become winners through trial and error. If you are reading this, you are where I was once- you started somewhere and that somewhere was at home with Mr. Beer. And now here I am years later as a brewery owner, collaborating with Mr. Beer to bring homebrewers my very own recipe…it's surreal! Advice for homebrewers who want to open a brewery: Go to your local brewery and volunteer your time like I did, so you can learn all the ins and outs of the business to decide if you really want it. Brewing is actually only a very small part of the business itself. There's nothing like standing inside a steamy hot mash tun while cleaning out sticky grain to help you figure out if you really have what it takes to get involved in every aspect. Things like this put it all into perspective, because you really have to love it all, and not just as a hobby.
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Potato Gratin Recipe
Whether you are setting out across the tundra, or roasting your bones next to the fire, this Gratin paired with a crisp pale ale will make you feel a warmth in your belly. With decadent cream and cheese cut with refreshing hops, you'll be pounding your fork and knife (and glass) for more! This savory gratin dish will pair nicely with any pale ale, but will go especially well with our Klondike Gold, which uses our Northwest Pale Ale as the base. Fully flavored, yet smooth, with enough alcohol to give it a little kick, this homebrew recipe has just enough bite to keep the cold Autumn nights at bay. Ingredients 2 pounds Yukon Gold Potatoes 2 cups Heavy Cream 1 cup finely grated Sharp Vermont Cheddar ½ cup Leeks; chopped 1 pinch Fresh Ground Nutmeg 1 clove Garlic; minced Kosher Salt and Fresh Cracked Black Pepper Butter Directions Preheat oven to 350°. Grease 3 quart casserole dish with butter. In a separate saucepan heat Cream, Garlic and Nutmeg for 2 minutes on Medium heat. Lower heat to lowest setting. Clean Leeks, chop, and rinse again. Add Leeks to Cream mixture. Also add Salt and Pepper to taste. Peel Potatoes. Do not rinse or soak them. Cut Potatoes into uniform 1/8 inch slices. Add Potato Slices to greased casserole dish in layers with a measure of Leek Cream mixture atop each layer. Repeat until ½ inch from the top of dish. Add a fine layer of Cheddar to the top. Put casserole dish on a baking sheet and bake on lowest rack uncovered for 40 to 45 minutes. Potatoes should yield to a knife, top should be golden brown. Remove from oven and rest for 15 minutes to allow cream to set. Cut into squares and serve. **Serve with Roast Chicken and Steamed Green Beans
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Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce Recipe
This sumptuous dish combines the secret sweetener that is the golden raisin with the subtle umami qualities of soy sauce and ginger. Paired with a spiced Oktoberfest will allow the spices and ginger to dance over your taste buds. The use of low sodium ingredients and kosher salt allows us to exert control over the type of flavor salt adds just like our various beer recipes give you control over your beer drinking experience. If you are looking for the perfect homebrewed beer to pair with the delicious recipe, look no further than our Amber and Cider graff: Apple Brown Beery. This recipe is remniscint of a Apple Brown Betty, one of America's favorite desserts. Oktoberfest mixed with Apple Cider, plus a little brown sugar and cinnamon, make this recipe the perfect beer for a crisp Autumn evening. Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce Recipe adapted from Food and Wine. For the original recipe, please click on the Food& Wine logo at the bottom of this recipe. Ingredients One 1 ¼ pound Pork Tenderloin (Berkshire if available) 2 Tsp. Vegetable Oil Kosher Salt and Fresh Cracked Black Pepper ½ cup Apple Juice ½ cup Low-Sodium Chicken Broth 1 T Low-Sodium Soy Sauce 3 T Golden Raisins ½ tsp Ground Ginger Directions Preheat oven to 375°. Season pork with salt, pepper, and oil. Heat oil in a large, nonstick ovenproof pan until just below smoking point. Sear pork over medium-high heat, turning every 2 ½ minutes, until browned on all sides. Transfer pan to the oven and roast uncovered for about 10 minutes, turn, then roast for 7 additional minutes. Internal temperature taken from thickest part of the meat should read 145°. Remove loin and let rest on carving board for 3 minutes. Combine juice, broth, soy sauce, raisins, ginger, and a pinch of kosher salt in a bowl and gently mix. Add mixture to the still hot pan and bring to a gentle boil. Reduce the liquid by half over medium-high heat (about 3 minutes). Remove from heat. Slice pork and arrange on serving dish. Stir carving juices into pan sauce. Ladle the sauce over pork and serve. One Serving 200 cal, 7.4 gm fat, 2.0 gm sat fat, 2 gm carb, 0.4gm fiber
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Classic Wisconsin Beer Brats Recipe
Around two hundred years ago, a festival tradition was created from the wedding of Crown Prince Ludwig to Princess Therese of Saxony-Hildburghausen. In the fields in front of Munich's city gates, horses were raced, Würstl (sausages) were consumed, and barrels of Oktoberfest were drained into large steins and held high. Nowadays we brave cold conditions and fill parking lots in front of stadiums, enjoying Bratwürst and beer. Some things never change. Ingredients For 10 beer brats, you'll need: 10 fresh bratwurst 10 brat buns Kettle grill Charcoal briquettes (about 30) or lump charcoal Holding Sauce ("batter"), see recipe below Condiments (ketchup, brown mustard, chopped onion, sauerkraut) Directions Mound lump charcoal or charcoal briquettes in a pyramid. Start the charcoal. Use an electric starter or crumpled paper, avoiding the use of hydrocarbons. When the coals are partially white, spread in a single layer. Allow the charcoal to burn until coals are covered with white-ash glowing embers (about 20-30 minutes) The heat is just right when you can hold your hand palm-down, 2 inches above the grate, for 4-5 seconds. If you can still see a red glow, it's too early to start cooking. While you're waiting for the charcoal, prepare the "batter" (see recipe below). When coals are ready, place bratwurst on grill, 7-9 inches above the coals, and turn often until done, approximately 20-25 minutes. The brats are done when you squeeze them gently and they feel firm. True bratmeisters use their fingers instead of tongs to turn their brats, so they can feel when the brats are firm and therefore cooked. Turn brats often; otherwise they will be burnt on the outside and raw on the inside. Flare-ups can quickly char your bratwurst, but can be avoided with proper technique. Treat the brats with care. Don't puncture them or squeeze them too hard. If you see a flare-up developing, quickly move brats away from the flames if you can, immediately close grill cover and close vents for a minute or so. Some folks control flare-ups with a spray bottle of water. I find that a spray bottle is unnecessary, if you are prepared to move quickly and use proper technique.. When brats are done, hold them in the "batter" until ready to eat. Serve on a brat bun, dressed with your favorite condiments and accompanied with classic Wisconsin side dishes. Batter For 10 brats: 3 bottles or cans beer 1 large onion, chopped 1 stick (or more!) butter Mix ingredients and bring to a simmer. Hold grilled bratwurst in batter until ready to eat. Do not let sauce boil. *Note: Some folks add a step at the beginning of this recipe. The brats are simmered in beer and chopped onion for 20 minutes before grilling. The simmering liquid is then discarded. Use fresh beer and onions for the batter. Since the bratwursts are pre-cooked in the simmering stage, the purpose of the grilling stage is merely to brown the brats and add smoke flavor. Grilling time can be reduced accordingly.
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Madison's Rocket Republic collaborating with Mr. Beer, world's largest producer of homebrew systems
AL.com/ Alabama Entertainment / Huntsville, AL By Matt Wake mwake@al.com The circle is about to become complete. Ten years before Madison-based Rocket Republic Brewing Company opened for business, owner and head brewer Eric Crigger fashioned his first beer, an India Pale Ale, using a Mr. Beer homebrewing kit, which Crigger's wife Tatum had given him as a Father's Day present. Now, Mr. Beer will make Rocket Republic's AstroNut Brown Ale the debut entry in their Craft Brewery Recipe series, with a mid-October launch targeted. "It's really neat for our brewery to be a part of something like this on the same system that essentially created the brewery," Eric says. Homebrewing kit producer Mr. Beer will make Rocket Republic's AstroNut Brown Ale the debut entry in their Craft Brewery Recipe series, with a mid-October launch targeted. (Courtesy image) "The ease of the kits is that you can just brew it in the kitchen. It's literally in a pot on the stove. The beer is not difficult to make and it was good enough for me to say, 'Hey let's keep going with this.' It was a sort of a proof of concept." Eric has been collaborating with Mr. Beer brewmaster Diane Bartlett on the Mr. Beer version of AstroNut Brown Ale. Bartlett is working off of Rocket Republic's original recipe using Mr. Beer's own malts and ingredients to emulate the recipe. When ready, the Mr. Beer version of AstroNut will be made released via the company's newsletter for a price of $25 - $30, depending on the finalized ingredient list. "This means that you will need to have your own brewing set up at home, and the recipe will include all the ingredients you need to brew the AstroNut Brown Ale," Mr. Beer marketing assistant Sarah Scott says. "With that being said, the actual recipe itself is proprietary to Rocket Republic, and we are using malts and additional ingredients from Mr. Beer to get as close as we can to their original recipe." Mr. Beer is the world's largest supplier of brew-at-home kits. The Tucson, Ariz.-based company's versions utilize a two-gallon fermenter and bottle-conditioning, and start at around $50. The company had noticed a few months ago that in the very first interview Crigger did in regards to Rocket Republic, the story mentioned he'd started off with a Mr. Beer kit. Shortly before they reached out to him by email, Crigger noticed Mr. Beer had begun following Rocket Republic's account on the social media platform Twitter. "We wanted to partner with a craft brewery that started with our own product, so Rocket Republic was the perfect fit," Scott says. "Working with Eric has been a breeze since he knows the benefits of using a Mr. Beer kit and recipe, as well as what is needed to make a Mr. Beer homebrew turn out well." You can sign up for the Mr. Beer newsletter at mrbeer.com. Crigger says he's also been in discussions to possibly release a new Rocket Republic beer, a porter, in December via Mr. Beer before its commercial equivalent is available. So whatever happened to Crigger's Mr. Beer kit? "I wound up selling to a friend so he could get into (making beer), too," he says. rocketrepublicbrewing.com News article originally posted at: http://www.al.com/entertainment/index.ssf/2014/09/madisons_rocket_republic_to_co.html#incart_related_stories
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Mr.Beer has a recipe for success
Inside Tucson Business / News / Tucson, AZ - Chris Flora, Inside Tucson Business Positive change is brewing at Mr.Beer's. After spending more than a decade leasing its Kolb Road location, Mr.Beer Home Brewing on Aug. 21 held an open house to show off its newest products and celebrate the March move-in of its self-owned location at 3366 N. Dodge Blvd. Founded in 1993 and brought to Tucson in 1999 by Mike Bernstein, Mr.Beer underwent further changes in 2012 when it was purchased by Australian brewery, Coopers. Thanks to its new, larger facility, and added staff, Mr.Beer is operating as efficiently as possible and offering additional home brewing options that can be used by experienced or amateur brewers. "It's a simple way to create your own recipe and strength of the recipe," said Sales Manager Shawn Halstead. "Using our kits is also a lot faster than brewing from scratch, because doing that you have a full process of converting starches in the barley, boiling the hops into it, and then cooling it and fermenting it, which in itself takes a week and a half to two weeks, as does carbonating. We've done most of the work for you, so really all you have to do is add it to water." Mr.Beer brewing kits include everything one would need to get started brewing their own beer. What's in a Mr.Beer brewing kit? 8-liter keg fermenter and lid Mr.Beer keg logo label 740-militer PET bottles, caps and labels Spigot, washer and nut Can of hopped malt extract 1 packet of yeast Packet of no-rinse cleanser Bag of carbonation drops "Brewing with Mr.Beer" DVD Coming in 2014 are two new brewing kits – an 8-liter Extra kit, and a 24-liter kit. In addition to beer brewing kits, Mr.Beer also offers hard cider kits and root beer kits, as well as refills for all products. Kit accessories can also be purchased, to include brewing utensils, cleansers, sanitizers, replacement parts, bottling systems and growlers. Vice President of Operations Rick Zich says brewing kits are popular year round, but particularly so around the holiday season. "We get a lot of wives and girlfriends buying around Christmas time. Women between 25 and 45 (years old) is our target market," said Zich. "After Christmas, then it's the 25-40 year-old male that comes back to us and keeps on buying." For more information on Mr.Beer, visit www.mrbeer.com or call 800-852-4263. News article originally posted at: http://www.insidetucsonbusiness.com/news/mr-beer-has-a-recipe-for-success/article_ee92a0f6-34cc-11e4-bf7e-0019bb2963f4.html
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Tucson's Mr. Beer toasts expansion under Australian owners
Tucson.com / Business-Local / Tucson, AZ - David Wichner, Arizona Daily Star A Tucson home-brewing kit maker has been expanding like a head of foam since its acquisition by Australian brewing giant Coopers Brewery in 2012. Coopers DIY LLC, which does business as Mr. Beer, toasted its expanded local headquarters during an invite-only open house Thursday evening at the facility, at 3366 N. Dodge Blvd. The new location gives the company room to grow and add some shipping to a local operation that up to now has consisted of administrative offices, said Rick Zich, president of Mr. Beer. The new headquarters spans about 12,500 square feet, including about 7,500 square feet of office space, compared to just 2,500 square feet at the company's old quarters on North Kolb Road near East Sunrise Drive, Zich said. That bigger space was needed, as the company grew its local staff to 20 workers from 14 before the 2012 acquisition by Coopers, he said. Zich said the acquisition was a boon both to Mr. Beer, which has been selling small beer-making kits to the North American market since its inception in the mid-1990s, and to Coopers, a major global supplier of malt extracts for brewing and food flavoring and the biggest Australian-owned brewery. Mr. Beer was founded in 1993 in Dallas and was moved to Tucson in 1999 when local businessman Michael Bernstein, part owner in Internet and networking providers Simply Bits and Nextrio, bought the company with a partner. "It was just a real beneficial fit for both companies — they got into the North American marketplace, and we got into a worldwide marketplace we were just dabbling in," said Zich, who was chief financial officer of Mr. Beer owner Catalina Products before the sale to Coopers. Since the merger, Mr. Beer has switched to Cooper malt extracts, which are made with Austrialian barley, and expanded its offerings. Sold online at www.mrbeer.com and in stores including Target, Kmart, Total Wine & More, Bevmo and some Walmarts, Mr. Beer kits generally are aimed at novice homebrewers and make 2-gallon batches with kits including small food-grade plastic kegs or bottles. Coopers sells canned extract syrups and powdered extracts typically used to make 5-gallon or larger batches, through homebrew outlets and online (at us.diybeer.com). Mr. Beer's main warehouse is in Wisconsin, partly because of the cooler weather and proximity to Mr. Beer's major markets in the East, Zich said, adding that about 250,000 Mr. Beer kits were shipped last year. But Zich said the company recently finished a warehouse area at the Tucson facility that will allow the company to serve Western retail markets more efficiently with Mr. Beer, Mr. Root Beer and DIY Beer products. While Thursday's event was private, Mr. Beer also is looking at hosting brew-club events and otherwise connecting with the local home-brewing community, Zich said. "We definitely want to be more out in the community here, and maybe offer some tastings as well, but there are some laws you need to abide by," he said. New article originally posted at: http://tucson.com/business/local/tucson-s-mr-beer-toasts-expansion-under-australian-owners/article_383dd3b6-84ad-5dde-831c-06c6946a8b57.html
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Rick Zich, Former VP of Operations, Promoted to President of Mr. Beer
TUCSON, Ariz., July 1, 2014 — Mr. Beer, Arizona based home-brewing manufacturer, is pleased to announce the promotion of former VP of Operations, Rick Zich, to President effective July 1, 2014. Mr. Zich has been with the company since 2004. "Mr. Beer has been the leading provider in complete home brewing kits for the past two decades, and I am excited to step into this leadership role as the company continues to grow and adapt to the needs of today's home brewer," said Mr. Zich. "After partnering with Coopers Brewery in 2012, we had a drastic improvement to the quality of our malts and extracts. Over the next year, Mr. Beer will continue to progress with the addition of several staff members, as well as the release of two new brewing kits." These new kits, the 8Lx and the 24L, will be new additions to the Coopers DIY LLC dba. Mr. Beer home brewing line. Adapted from Coopers Brewery's home brewing kits, which have been wildly successful in Australia, these new kits will offer consumers larger kegs, more advanced brewing equipment, and an increased variety of world-class refills and recipes to choose from. The 8Lx will be released in late 3rd Quarter, while the 24L kit will hit shelves early 4th Quarter, just in time for the holidays. Mr. Beer has also appointed several new staff positions to accommodate their brewing kit's growing demand. Since March, the company has added Matthew McCollom as Graphic Designer, Tammie Cornitius as Controller to absorb Rick's previous CFO responsibilities, and Sarah Scott as Marketing Assistant. # # # Coopers DIY LLC Coopers DIY LLC dba. Mr. Beer joined forces with Coopers Brewery in 2012, resulting in the first DIY brewing kits to be backed by a world-renowned brewery. The Mr. Beer home brewing kit was created in 1993, and continues to be the only complete home brewing system to include all the necessary equipment and ingredients needed for successful home brewing. Their malts are produced by three World Master Brewers, are made from 100% natural ingredients, contain no additives or preservatives, are vegan and GMO free. MEDIA CONTACT Sarah Scott Marketing Assistant Coopers DIY LLC dba Mr. Beer (530) 524-2329 sarahs@mrbeer.com
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SudSisters: Mr. Beer provides good introduction to home brewing
The Gazette / SudSisters / Colorado Springs, CO - By Monica Mendoza Summer seems like a great time to serve homemade beer. Time to get out that Mr. Beer home-brewing kit and get started. A lot of home brewers, who now boast their own more sophisticated brewing equipment, started with a Mr. Beer kit, said Rich Mock, one of three founders of the Brew Brothers of Pikes Peak brewing club. Using the kit is a good, inexpensive way to try home brewing to see if you've got the patience and the palate curiosity, he said. "I brewed with a kit in the '80s and it didn't come out that well," he said. "In 2005, a friend bought me some supplies. I had half the kit and he bought me the rest and the book 'The Complete Joy of Homebrewing.'" Home brewing is fun and social, Mock said. It's one reason why his club has grown from three guys to more than 150 members. "There is big interest in craft beer," Mock said. "People want to drink a quality beer. People are more conscious of flavors. With home brewing, you can be much more creative." It's why he started home brewing. When brewing a batch, Mock sets aside four hours. That includes time to sanitize all the equipment. Any kind of microorganism can contaminate the beer and make it sour, he said. According to the American Homebrewers Association, there are 23 styles of beer and 100 sub-styles. These include pale ale, pilsner, sour and spice. A Mr. Beer kit comes with all the ingredients to make two batches of beer - "Grand Bohemian Czech Pilsner" and "Aztec Mexican Cervesa." It assumes you will have a thermometer and boil pot. Mark McGough got a Mr. Beer kit for Christmas. His buddies at work were always talking about making their own beer, but McGough wasn't sure he wanted to go all in with supplies and buying ingredients. And even though he is a chemical engineer, he rather liked the idea that the kit had everything premeasured. "It turned out great," he said. The toughest thing about brewing the beer was waiting for it to ferment, he said. For his first batch, he waited two weeks. Fermenting can be tricky, Mock said. The beer kit comes with a mini beer barrel. But most home brewers use a large plastic bucket. After the beer mixture cools and the yeast is added, it goes into the barrel or bucket and is sealed. But the bucket needs an air lock to allow the CO2 to escape and keep the beer from exploding. And it does explode, Mock said. "We always say, you are not a home brewer until you mop the ceiling," Mock said. For those venturing on their own, without the beer kit, Mock's advice is to hang out with a brew club to watch and learn. Then, he said, keep a beer diary of beer-making steps. "So you can repeat it if it's good and avoid if it's bad," he said. "Everyone has thrown out a batch of beer." Over time, home brewers will start messing around with the recipes, adding spice and special ingredients. "It's all about finding balance," Mock said. "That balance is a sign of a good home brewer." So expect to get messy, Mock said. Expect to brew a sour batch. "But don't sweat it," he said. "Relax. Don't think too much about it. Don't take it too seriously. It's like making soup. Keep track of ingredients. Brew with a buddy." And the last step in beer making, according to the Mr. Beer kit instructions? "Call your friends." News article originally posted at: http://m.gazette.com/article/1520960
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