Participating in craft beer festivals is always invigorating for a brewer, so I’m really pumped after pouring our beers at two major events last month—“Beer Weeks” held in both San Francisco and Sacramento.  Attendance at both events was up nicely, as were the number of craft breweries showcasing their beers.

Between the two events, I saw a dozen new breweries, demonstrating that this is not a fad. . .there is a steady increase of new breweries nationwide, a clear indication that the craft beer side of the industry is growing.  It feels a lot like the boom in the mid-90s.  At the same time, people who were not true to the art simply aren’t around any more.

The most recent statistics from the Brewers Association, a nationwide organization representing craft breweries, show that there are now nearly 1,900 craft beer producers in the United States, the highest number since the late 1800s.  And production is up nicely, too, just under 10 million barrels generating sales estimated at $6 billion.  This at a time when the overall size of the U.S. beer market has declined slightly, as have imports.

As vibrant as the craft beer market has been, though, it still accounts for a small portion of the total U.S. beer production.  More than 200 million barrels of beer were brewed in 2010 (latest stats available), generating more than $101 billion in revenue.

So why is the craft side of brewing so healthy?  Basically, our success is driven by consumer education and the public’s understanding of what makes a great craft beer.  But it is more than that—places like the Auburn Alehouse represent an important part of the community—it’s a very social place for people to gather and enjoy craft-brewed beers with great food.  We’re very much like the old public houses in Ireland and England. . .we provide an adult environment where families are welcome.

What’s most important about our approach is we’re not in this just for the money; we’re in it because we love making craft beer. . .and it’s a great time to be in the business.

The 2012 Brewfest—a partnership between Raley Field and the Northern California Brewer’s Guild—is expected to be the largest in the event’s history, with nearly 70 beer vendors set to attend, including the Auburn Alehouse.

Tickets are available for purchase from the Auburn Alehouse (cash only) are $30; VIP tickets available for $50. VIP tickets include 18 tastings instead of the 10 tastings offered in the regular ticket package. In addition, VIP ticket holders can gain entry into Raley Field an hour prior to the 7 p.m. regular entry time. Additional tastings are available for purchase at the event for both regular and VIP ticket holders.

Tickets can be purchased at the gate for $35 each.

How Many Brewers Does it Take. . .
To Move a 1,000-Gallon Tank?

Based on this photo, it takes five, including Brewmaster Brian Ford and Brewer Bill Wood.

Brian picked up the tank he purchased from Caldera Brewing Company in Ashland, Oregon, and unloaded it from a trailer with a forklift before relying on 100% human power to jockey the tank into place at the rear of the brewery.

This new “conditioning tank” holds 30 barrels of craft-brewed beer and will be in operation soon.

If you’ve ever visited the Auburn Alehouse, chances are you’ve seen me hanging around.  I’m the huge metal sculpture that not only dominates the center of the building, but also serves as the icon representing the restaurant and the craft beers we brew.  Just because I am mute doesn’t mean I have nothing to say, so I’ll be using this blog to let you know what I’m thinking.  Check back often because I love to rant!

*  * *

Are you like me and have noticed that brew pubs seem to be popping up everywhere?  When the Auburn Alehouse opened more than four years ago, we were the only true craft beer pub in the area.  And even though at least three other joints are or plan to make beer here, we’re still the only authentic Craft Brewery in town.

Here’s the difference.  At the Alehouse, brewing craft beer is our passion. . .it’s why we exist!  We have invested heavily in sophisticated brewing equipment and the facilities to house it in our quest to make a wide variety of premium ales and lagers.  Our staff is professionally trained and has extensive knowledge, experience and passion for the art of Craft brewing; this is the career they have chosen for their life’s work.

It’s quite a different picture with the other so-called brewers that operate locally.  Basically, they are posers, making beer on premise for reasons other than the quest to produce outstanding craft beers.  They are working a subterfuge in order to obtain an ABC license to serve spirits (hard alcohol), an automatic award if you brew on premise with a specific license.  Placer County dispenses just a few spirits licenses to restaurants each year, so some people seeking to open restaurants brew the minimum quantity (or do they?)—100 barrels—in order to score a license to sell spirits.

These joints end up serving inferior beer, often made by inexperienced staff or they simply pay the excise tax and dump the beer down the drain.  Most don’t have the proper equipment or even a brew master.  Some even stoop to using extract kits with pre-boiled mix to which they add hot water and yeast, we call them “Betty Crocker”  brewers.

Our feeling is if you’re going to call yourself a brewer, you’d better put out a good beer, or everyone else who is serious about it suffers.  It is essential that the public be able to distinguish between true crafter brewers and imposters!

There is a new vitality and energy in Old Town that is undeniable. The result is many of our colleagues are reporting that their businesses are on the rebound, with some of our neighbors enjoying record years. We’re delighted to contribute to such a vibrant place, and we’re especially gratified for the health of our own business.

In 2011 and we enjoyed robust business on all fronts, especially in our wholesale beer business. There has been such strong demand for 22 ounce bottles of Gold Digger IPA, Fool’s Gold Ale and PU 240 that we significantly increased production in this year’s fourth quarter. And for 2012, we’re forecasting double digit growth. . .again!

Another factor contributing to demand is we have aggressively sought to distribute our products outside of Placer County. We’ve reached the point where Don Bates and I will be focusing our distribution efforts in Placer, Nevada, El Dorado and Sacramento Counties. Thanks to a new agreement with High Water Distributing, both our bottled beer and draught beer now will be delivered fresh in more than a half dozen new counties in the Bay Area and NorCal.

As we look forward to another rewarding year in 2012, we want to make sure that our customers and friends understand that we appreciate all of their business and support that has helped sustain and propel our business. Thank you so much, and please accept our best wishes for all the promise of the New Year!

— Brian & Lisa Ford

The "Sando". A brewery scramble with ham, bell peppers, & onions on a grilled Ciabatta topped with bacon, melted pepper jack and cheddar cheese. Side of Old Town country potatoes.

“We’ve seen plenty of weekend demand in Old Town, so ‘Breakfast at the Brewery’ is designed to offer an alternative for both fans of the Alehouse, and breakfast” explained Brewmaster Brian Ford.  “Our Breakfast menu is hearty and robust, like you’d find at a roadside diner or your mom’s kitchen table on Saturday morning. For more info and pictures from the first day of breakfast, read on!

You’ll find items like “the Hillbilly”, our slant on biscuits and country gravy, as well as “the Cure” that will certainly set you right after an evening of craft beer enjoyment. My personal favorite is the Irish Porridge with brown sugar and a “float” of Irish Mist. We’re very excited about opening our doors early on Saturdays and Sundays.”

Pics from the first breakfast!

Check out the food.