Joel Moore Named Head Brewer at Big Storm Brewing

Joel Moore Named Head Brewer at Big Storm Brewing





CLEARWATER, FL, DEC. 1, 2016 – Big Storm Brewing Company is pleased to announce that Joel Moore has been promoted to Head Brewer of all brewing operations. Joel joined Big Storm in December of 2015 and spent much of the year focused on research and development at Big Storm’s Odessa location. Joel is responsible for some of Big Storm’s more popular offerings in the taprooms like the Merchant Porter, the Belgian Quad and Quintuple and the Palm Bender Gulf Coast IPA.


Joel began his career in 2005 at a brewpub in his hometown of Omaha, Nebraska.  Working in the brewpub afforded him the opportunity to learn how to brew a wide range of styles and cultivated a love of Belgian-style and sour ales.  In 2011, Joel left the brewpub to pursue a formal brewing education. Joel received his diploma in Brewing Technology from the prestigious Siebel Institute of Technology in Chicago and the Doemens World Brewing Academy in Munich, Germany.  After completing his education, he moved to Salt Lake City for a position of Head Brewer at Bohemian Brewery and focused on continental European-style lagers.




“This past year has been amazing at Big Storm, so has becoming immersed in the craft beer culture of Florida.  I look forward to leading our talented team of brewers in developing phenomenal craft beer and maintaining our standards of quality.” said Moore. Mike Bishop, founder of Big Storm Brewing, is delighted Joel will be taking the helm of the brewing team, “Joel’s passion and comprehensive knowledge of craft beer makes him a natural fit to lead Big Storm’s development and brewing lines.”


About Big Storm Brewing Co: Founded in 2012, Big Storm Brewing Co. was created to fill a void in the Tampa Bay local craft beer market ­ approachable beer, made with spirit, authenticity and quality that everyone could enjoy. From the quintessential beer nerd to the everyday beer drinker, Big Storm beers have earned the reputation for being exceptionally drinkable.

Best known for their signature brands Arcus IPA, Wavemaker® Amber Ale, Helicity™ Pilsner and Oats In Hose® Oatmeal Stout, Big Storm is a true craft pioneer using locally sourced ingredients like wild flower honey to lend a subtle sweetness for a clean finish in its IPA. This award-winning brand is named after the common summer storms along the Gulf Coast of Florida. In early 2016 Big Storm opened their landmark 16,000 SF production brewery and taproom in Clearwater, FL and expanded the original taproom and brewery in Odessa, FL to 8,000 SF. Big Storm Brewing Co. is one to watch, producing beer that is artisanal, complex and catering to craft beer enthusiasts and regular beer drinkers alike. For more information, visit the website at

2016 Florida Beer Championships – Professional Competition

Second Self Headed to Alabama in Select Markets December 1st

Second Self Headed to Alabama in Select Markets December 1st


Brewery’s Highly Acclaimed Year-Round & Seasonal Beers Offered on Draft & in Cans

Starting on December 1st and for the first time since launching in Atlanta in fall 2014, beers from Second Self Beer Company will be available outside Georgia, in Alabama. Year-round favorites and rotating seasonals will be sold on draft and in cans at bars, restaurants, and shops throughout Birmingham, Montgomery, Auburn and surrounding counties.


Represented in Alabama by Pinnacle Imports—a craft beer and fine wine distributor that has served the state for over two decades—Second Self will debut an initial lineup in Alabama that includes year-round favorites Thai Wheat, Citrus IPA, and Red Hop Rye, joined by seasonal releases, Maverick & Gose, and Molé Porter. Each of Second Self’s brews is crafted with fresh ingredients, and additional beers will roll out in future months.


Look for the following beers in Alabama:

  • Thai Wheat (5.1% ABV, 18 IBU)—a year-round American Wheat. This spicy beer is as exotic as the country that inspired it, with fresh lemongrass & ginger for a refreshing aroma & taste.

Suggested pairings: fish, chicken, pork loin, grilled vegetables, sushi & Asian cuisine



  • Citrus IPA (6.2% ABV, 50 IBU)—a year-round IPA that packs a citrus punch yet isn’t overly bitter. It’s made with citrusy hops: Columbus, Amarillo, Citra & just a touch of lemon, orange & grapefruit peel to enhance the citrus aroma without any bitterness. The beer is then dry-hopped with more Amarillo & Citra hops for the added hoppy, citrus punch. The aroma is sweet, yet the taste is dry with a robust IPA finish.

Suggested parings: pan-roasted trout, mussels, artichokes, potato soup & gruyere cheese


  • Red Hop Rye (7.3% ABV, 69 IBU)—a Red IPA with an abundance of hoppy citrus aromas from dry-hopping. Spicy rye mixed with hops & balanced by a malty backbone from American caramel & honey malts.

Suggested pairings: BBQ, steak, burgers, brats, cheddar cheese & spicy foods


  • Molé Porter (6.5% ABV, 27 IBU)—a chocolate porter with extra spices reminiscent of Second Self Co-founder Jason Santamaria’s family recipe for Oaxacan sauce. This robust porter is packed with flavor to warm you up this winter.

    Suggested pairings: pork or beef tacos, stews & chilis, gruyere cheese & chocolate desserts


  • Maverick & Gose (4.4% ABV, 8 IBU)—a fresh take on a traditional Gose with the addition of coriander. Dry-hopped with fruity Wakatu hops to balance out a slightly tart & salty nature.

    Suggested pairings: grilled grouper, oysters, guacamole, pineapple & beach volleyball


Second Self Beer Company is a nationally recognized craft brewery that has been featured in Food & Wine, DRAFT Magazine, Beer Advocate, Fortune, Paste Magazine and many more.



Co-founders Jason Santamaria and Chris Doyle started Second Self as a home brewing experiment a decade ago and released their highly acclaimed beers to the public in fall 2014. The two met in college at Georgia Tech and bonded over a shared passion for good beer. Chris went on to work at Atlanta’s Sweetwater Brewery and earned his certificate from the American Brewers Guild Craft Brewers Apprenticeship program. Jason has a background in food and business. Second Self’s beers are brewed with fresh ingredients like blue ginger and lemongrass (never dried ingredients or extracts), and each brew is designed to be paired with food. Second Self recently opened an expanded taproom at their Westside brewery. Designed by Adrenaline, Inc., their graphics have been recognized at‘s 2015 World Beer Championships Packaging Competition and Graphic DesignUSA’s 2015 American Graphic Design Awards.


Rocky River Tenpoint Ale from Rocky River Brewing, Sevierville, TN

Ron Downer
Rocky River Brewing Company
Sevierville, Tennessee

The restaurant and its brewery were just months old. It was the very first batch of Bear Bottom Stout, a simple, from-the-book knockoff of Guinness Stout. The stout and several other of Rocky River Brewing Company brewer Ron Downer’s beers were on their way to the 1998 Great American Beer Festival in Denver for fest tasting and a nation-wide competition. Right out of the starting block, Bear Bottom Stout was awarded the gold medal in the Irish Stout category. What a way to start a new job?


Though he had homebrewed a little in college, mostly out of necessity, it was really about 1972 when Ron first began homebrewing on a regular basis. A professional fireman in need of a hobby, he was a regular at Knoxville’s first homebrew supply store. With guidance from Fred Eckhardt’s influential book, Treatise on Lager Beer, he left cider-tasting sugar-enhanced extract kits behind for good. Specialty-grain recipes were much more challenging and enjoyable.


By 1994 Ron was operating his own homebrew supply store, the Brewhaus, which specialized in mail order business. Referred by a customer to a local group interested in opening a brewpub in downtown Knoxville, Ron gave up 21 years of seniority in the Knoxville Fire Department to install the brewhouse at Smoky Mountain Brewery. Serving as the Gay Street brewpub’s first brewer, he deftly converted his homebrew recipes into fifteen barrel batches. Unfortunately, excessive startup costs and cash flow problems led to Smoky Mountain’s quick demise. Ron was without work for over a year, but, being resourceful, he already had a back-up plan.


During that brewing furlough he wrote a letter to Mike Chase, owner of the Copper Cellar restaurant group in East Tennessee. As fate would have it, Mike had just been to a restaurant trade show in Chicago and was infatuated with the concept of brew-on-site brewpubs. Chase’s interest increased when he discovered that there was an experienced brewer in the neighborhood. Ready and willing, Ron took signed on with Copper Cellar. He twice visited California brewpubs, taking time to apprentice at Redondo Beach Brewing Company.


Satisfied that he knew what he wanted, Ron placed the order for Copper Cellar’s brewing equipment and installed it in the new Calhoun’s BBQ & Brew on Kingston Pike in west Knoxville. Again, his homebrew recipes served as the basis for the brand new Calhoun’s beers. It didn’t taken long for Ron to become disappointed with the owner’s insistence on “lightening everything up,” i.e. no bold flavors or hop character. Luckily, Ron got in touch with a group of investors that were planning a microbrewery/restaurant in Sevierville, Tenn. and was offered the position of Brewmaster. Seventeen months later, Ron once again found himself jobless. He had been replaced by Marty Velas, a California brewing consultant whom Ron had hired to assist with Calhoun’s brewery commissioning.

The owner of the proposed microbrewery told Ron to brew anything he wanted as long as it sold, which is every serious brewer’s dream. Instructed to purchase a 20-barrel brewhouse, Ron had a $500,000 with which to equip the new brewery. Though he spent the first seven months doing grunt work in the company’s winery, once the roof was up on the new building at Governor’s Crossing, Ron began installing the brewhouse in the center of the magnificent $7 million brewery/restaurant complex.
His first Rocky River beer was served in June 1998, five months prior to his first gold GABF medal. Twelve months later, in Denver for the 1999 festivities, Ron’s seasonal Winterfest Ale took silver in the Strong Scotch Ale category followed in 2000 by another gold, this one for Golden Eagle Lager. A certain amount of luck is involved in any competitive endeavor. Ron not only has had more than his share of luck, but he’s also brewed his share of great beer.


Ron’s favorite drinking beer, his personal session beer, is Ten Point Ale, Rocky River’s biggest seller because it’s light enough to compete with budmillercoors. In the Munich Helles style, brewed with German yeast, hops and specialty grains, Golden Eagle Lager requires three months of cold conditioning. Though some GABF judges deemed it too hoppy for style, Golden Eagle took gold nonetheless. At 5% abv, Heidelberg Hefeweizen utilizes Weihenstephan weizen yeast for a true to tradition big Bavarian wheat beer, banana and clove tastes intact. Heidelberg Hefeweizen won bronze at the 2001 GABF in the German-style wheat ale category, third best out of 84 entires in that category.


Copperhead Red Ale is currently the brewery’s biggest seller to off-premises keg accounts (Rocky River is technically a microbrewery with a wholesale license, the only one in the state). This brew of malty complexity falls somewhere between the Irish Red and German Alt categories. Billed as an India Pale Ale, Mad Wolf IPA is, Ron now feels, closer to an Extra Special Bitter. Even with Northern Brewer and Kent Goldings hops, it’s “not dry enough to compare with a California IPA.” Closing out the brewery’s regular selections, Bear Bottom Stout is a straight-up Irish Dry Stout. Its made with flaked barley, roasted barley and two-row barley, the basis of all of Ron’s recipes. Although some brewers believe that you can’t brew authentic English-style ales and stouts without using British Pale Ale malt, Ron tyhinks that success lies more in using the correct specialty grains and brewhouse procedures. All of Ron’s recipes call for multi-temperature step mashing. Heidelberg Hefeweizen requires five stops, Bear Bottom gets three.


Rocky River’s seasonal beers include the ‘99 silver-winning Winterfest and Highland Dew Scottish Ale. Both are brewed only once annually in Ron’s steam-heated DME brewhouse. He double batches almost everything to utilize six 40-barrel fermenters. One 40-barrel and six 20-barrel bright tanks provide conditioning time and facilitate kegging. Since Rocky River is a wholesaler, everything is kegged for distribution, even beer designated for the restaurant’s three bars, waiting just on the other side of thick glass walls. Distribution covers other bars and restaurants in Morristown, Nashville and Greenville, South Carolina. Bottling is now being considered by the brewery’s new owners in order to broaden distribution opportunities in Tennessee and adjoining states. Brewing pace in 2002 is about the same as the previous year, producing about 900 barrels. The brewery’s capacity is 4,800 barrels per year.


Nestled near Pigeon Forge, home of Dolly Parton’s country theme amusement park, Gatlinburg and the gateway to the Smoky Mountain National Park, Rocky River is well-situated in East Tennessee. From its Cracker Barrel-like gift shop to a cavernous dinning area and plentiful bar seats, this friendly facility is well equipped to handle the masses. Interior decorations are rustic with plenty of exposed wood, stonework and mounted wildlife. An enticing menu ranges from wood-fired pizzas to Black Angus Steaks.


In the midst of what once was a dry county – as in NO ALCOHOL – Rocky River Brewing Company provides a beer oasis away from the bright lights, honky tonks and flavorless beer. Ron Downer has made all the difference.


Rocky River Tenpoint Ale

Style- Kolsch
OG 10.8 Plato
FG 1.75 to 2 plato
IBU 8.21


Mash Temp and length – 123 F for 30 min, 140 F for 30 min, 151 F until negative iodine test, 170 mash out


  • 2 row 7 1/3 # (7 2/3 if acidulated malt not available
  • Wheat malt 1 # 14 oz
  • Acidulated malt 4 oz


  • 3 3/4 # XL DME
  • 1 # Wheat DME


  • Hallertauer 1/3 oz 60 min
  • Crystal 1/8 oz at whirlpool – rest 30 min before knockout

1056 American Ale

Ferment 61 F for 8 days, cool to 33 F for 4 – 6 weeks

Catawba Brewing Release Black Friday Dunkel Lager

Catawba Brewing Release Black Friday Dunkel Lager


Something tells us your Thanksgiving dinner conversations may get a bit spirited this year – and that you’ll have worked up a thirst by Black Friday. Catawba Brewing is addressing this need with a new Small Batch traditional Bavarian-style Dunkel Lager 5.3% ABV, available at their three tasting rooms and in limited distribution. Brewed in their Asheville South Slope brewery, this crowd-pleaser is smooth, complex, and remarkably refreshing for a dark beer.




True to style, Catawba’s Dunkel Lager pours a deep red-brown with a well-rounded flavor profile, its rich nutty sweetness balanced by a clean dry finish – without the dominant roasted and burnt malt characteristics of porters and stouts. So, why not treat yourself to a stress-free Black Friday, enjoy a Dunkel Lager, and pick up some Catawba gear as gifts for those friends and family members who inspired you to go out for a post-holiday beer.


About Catawba Brewing Company

Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Avenue; and a tasting room in Asheville’s Biltmore Village at 63 Brook St.

Catawba beers can be found in NC, SC, TN, and now AL. Find us at

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