From the blog

In the news: PBS looks at New Belgium's ESOP program

Last night, PBS News Hour ran a pretty awesome segment featuring New Belgium's ESOP program. The segment featured a bunch of co-workers, some great shots of the brewery and Tour de Fat Fort Collins. We're pretty excited.  If you want to learn more about this pretty cool topic, check out this blog post on employee-ownership and our core values.  Happy weekend!
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New Belgium and Ben & Jerry's made an ice cream

Well hello there. I think I know why you’re here. I think you want some ice cream. The rumors are true! Yes, we collaborated on a beer with Ben & Jerry’s, and, yes, we also collaborated on an ice cream flavor. That mean’s you’ll be able to knock back a pint and a pint made by your two favorite B-Corp companies. Want to learn more? Keep on reading for the full press release: If there’s one thing that socially responsible businesses have learned, it’s that they can’t go at it alone. Whether it’s implementing responsible sourcing initiatives or creating a positive corporate model to make an impact on sustainability, there is strength in numbers. So where did Ben & Jerry’s turn for help and in...
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Beer and ice cream: Pour-over pairings

When two things you love come together, well, it's bound to be delicious.  New Belgium and Ben & Jerry's, it turns out, have a lot in common. We're both B Corporations, which means we hold ourselves to high standards when it comes to things like transparency, treatment of our workers and suppliers, and measuring our impact on communities and the environment. It's no surprise, then, that we both agree that the only thing better than pairing amazing brews with famous flavors is teaming up to have fun in support of a good cause. Which is why we're so excited to finally introduce what we've been working on: a new beer, Salted Caramel Brownie Brown Ale, and a new ice-cream, Salted Caramel Bro...
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The secret ingredient in Ben & Jerry’s Salted Caramel Brown-ie Ale ice cream

A beer made for ice cream, and an ice cream made for beer. As Forest Gump might say, “We and Ben & Jerry’s are like peas and carrots again.” By now, you know the second big offering coming out of our collaboration with the famous ice creamery: Salted Caramel Brown-ie Ale, an ice cream that not only pairs perfectly with our Salted Caramel Brownie Brown Ale, but also contains a few sneaky ingredients that should win over both ice cream and beer lovers: Malts and hops. So did we put actual beer into the ice cream? Well, not exactly. For this particular collaboration, we brewed up something that’s more of a flavor ingredient than something you’d pop open after work, and it wasn’t easy. “What’s...
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Brewing beer to Protect Our Winters

Jeremy Jones knows snow. A veteran pro snowboarder, ten times voted Big Mountain Rider of the Year by Snowboarding magazine, star of more than twenty snowboarding films, Jeremy began noticing something very troubling a few years back. Places that had been ripe for shredding much of his twenty-year career were running out of the only thing a rider really needs: snow.   GRASS, ROCKS, SLUSH The trend is unmistakable. An increasing number of ski resorts and ski/snowboarding areas have been closing early or even shutting down for a while mid-season due to a lack of snow. More and more mountains have had to rely on snowmaking to extend or merely salvage their season. And in some areas, tempera...
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The story of pH1, craft beer’s most prolific sour beer barrel

Image courtesy of The Rare Barrel All of the barrels and foeders in our wood cellar have an interesting story, or at least a funny name. But the tale of pH1, a former wine barrel, stands alone in its epicness. And, as of this past week, the barrel’s embarking on another adventure as it settles into its new home at The Rare Barrel in Berkeley, Calif. The story of pH1—at least the part of its journey that involves craft beer—began in the late 1990s, when we first started experimenting with sour beer. As one of the original seven barrels we used to play with wild cultures, pH1 was something of a blueprint for the future of our now extensive sour beer program. It also proved time and again ...
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Accumulation IPA: Get ready for a flurry of hops

There’s a reason why a “flurry of hops” is the tagline for our winter seasonal Accumulation IPA (which is currently working its way out to a shelf or tap near you): When all the other breweries start releasing their malt bombs, we release a blizzard of tropical hop flavors (because, really, the market does get a bit saturated with stouts toward the end of the year). Sure, it goes against the norm, but we just can’t get enough hops, and we're not the only ones. Take it away, rad BeerAdvocate reviewer dude: [Midnight confession: Sierra Nevada Celebration is a fave around these parts, too] But, back to our beer... While a hefty dose of wheat lends a smooth counter to Accumulation's bitter ...
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A guy named Glen LOVES Blue Paddle

Seriously, there's a guy named Glen (in California, me thinks) and he LOVES Blue Paddle. He loves it so much, he made a kickin' video in celebration of our pilsner. And what makes this extra awesome is the fact that it's a video for BLUE PADDLE. It's a favorite brew among NBB coworkers — it's easy drinking, low ABV, a great beer for post-activity celebration — but it's also one of our lesser made brews. The result is that it doesn't always see as much spotlight as it deserves. Well, this guy Glen knows what's up. He knows good beer when he drinks it. He understands the finer things in life, like pizza, pilsners and partying. He's also pretty f***ing good at cannonballs; his form is excelle...
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This is simply a test

Check it. Also this: ANd yet another, this time just a straight link:
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New Belgium’s pilot brewers: The most interesting job in beer?

If you want to know the most efficient way to cut, grill, and puree pineapples (because, you know, that’s important stuff), Cody Reif is your man. Earlier this summer Reif, who heads up New Belgium’s pilot brewery, spent a total 20 hours isolated in his kitchen, focused on nothing but pineapples for a beer collaboration so limited in volume, only one keg made it on tap in New Belgium’s Liquid Center. Over the course of two very long 10-hour sessions, Reif distracted himself with the audio-book of Steven King’s “The Dark Tower,” while he jumped from different work stations set up in his kitchen: One for cutting, another for laying slices out, a third for grilling and a fourth for pureeing....
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