America’s premier and oldest beer news publication, or “beeriodical” as they refer to it, is celebrating its 25th anniversary, and it’s going to be a blast. The good news is that you’re more than likely be able to help them celebrate at a bar near you. This year the team at the Celebrator decided to brew a beer at Sierra Nevada’s pilot brew house. The beer will be debuting in San Francisco for the Celebrator’s closing party on Feb 17th at the end of SF Beer Week 2013. It’ll then make its way down to LA for appearances at select LA area beer bars.
LA’s well known Celebrator journalist, Tomm Carroll, with the help of Beer Camp leader, Steve Grossman, took part in the brewing of the beer, a Double Pale Ale, and all involved are excited for the release.
“I had always planned to attend Sierra Nevada Beer Camp, and when they invited the Celebrator writing staff to brew a commemorative beer for our 25th anniversary, I knew this was the perfect opportunity. While the Beer Camps usually consist of no more than 10 or 12 participants, few of whom know each other, there were a record 16 of us, all from the same publication. The camaraderie, and Sierra’s generous hospitality, were amazing, and the experience of aiding in the brewing process of our Double Pale Ale in their pilot brewery was an honor and an experience I won’t soon forget. Whether you’re a pro or home brewer, work in the craft beer industry, or are just an aficionado of great beer, I beseech thee: Get thee to Beer Camp if thou can!” – Tomm Carroll
Tomm and the Celebrator team are excited to launch the beer for their closing parting at SF Beer Week, but they are also looking forward to bringing the beer down to LA. Look for the beer in the coming weeks at T.H. Brewsters in the Four Points LAX, Surly Goat in West Hollywood, and at Beachwood BBQ in Seal Beach. Get out there and help celebrate Sierra Nevada Beer Camp and the Celebrator’s 25th!
Here’s a video one of the Beer Camp participants put together for the brew –
“We landed on the idea of taking the original Sierra Pale recipe, doubling the malt bill and adding some newer hops for a beer that we thought of as an Imperial Pale Ale. The grains used were pale malt in copious amounts, Caramel 60 and Golden Promise for a little something extra. Bravo and Cascade hops went into the boil while the dry-hop addition was to include more Cascade, symbolizing Sierra Nevada’s past, Citra for the present, and Hop #366 — a new experimental hop — for the future. Dry hops were added to the tank with the help of a hop torpedo, a large cylindrical tube filled with hops and shot directly into the solution for full effect. Of course, we used Sierra’s house ale yeast for fermentation.” – Excerpt from Celebrator article February-March 2013 issue