sierra nevada resilience craft beer marketing

Craft Beer has always been a very giving and open industry with breweries helping each other with ingredients, equipment, processes and almost anything else. And the brewing industry is rife with collaboration beers brewed by 2 or more breweries. But seldom do we get something as national and timely as what Sierra Nevada is doing with their Resilience IPA.

In response to the disastrous Camp Fire in Paradise, California and surrounding areas, Chico’s Sierra Nevada Brewing has organized a fundraiser for the official relief fund. On Giving Tuesday, November 27, they brewed Resilience Butte County Proud IPA and will donate 100 percent of the beer sales (not just profit). Founder Ken Grossman has invited the nation’s brewers to do the same.

To help those efforts, multiple malt, hop, and yeast suppliers are donating ingredients. There are so many breweries that agreed to brew the same recipe and donate all the proceeds that Sierra Nevada made a whole website for it.

craft beer marketing

Here is the note from Ken Grossman:

Many of you have asked if we will be brewing a fundraiser beer to support Camp Fire relief efforts. The answer is a resounding “yes.”

We are proud to announce the upcoming release of Resilience Butte County Proud IPA. We will be brewing Resilience on Giving Tuesday, November 27 and donating 100 percent of the beer sales to the Camp Fire Relief Fund. In addition, we are also asking every brewer in America to brew Resilience and do the same.

I’m sending a letter to brewers across the country, inviting them to join us in this effort. We are working with malt, hop and yeast suppliers to provide raw ingredient donations to all participating breweries and are asking those breweries to donate 100 percent of their sales to the fund, as well.

We know that the rebuilding process will take time, but we’re in this for the long haul. Our hope is to get Resilience IPA in taprooms all over the country to create a solid start for our community’s future.

Thank you to every Sierra Nevada employee across the country for your support; we’ll get through this together.

Ken

Find Resilience Near You:


Sierra Nevada Resilience Butte County Proud IPA  

ALL-GRAIN

Batch size: 5 gallons (19 liters)  

OG: 1.065 (16°P)  

FG: 1.016 (3.9°P)  

IBUs: 64  

SRM: 11  

ABV: 6.3%

MALT/GRAIN BILL

11 lb (4.99 kg) Rahr 2-row (90%)  

1.25 lb (567 g) Crisp Crystal 60L (11%)  

HOPS SCHEDULE  

1 oz (28 g) Centennial hops at 80 minutes (33 IBU)  

1 oz (28 g) Cascade hops at 15 minutes (8.5 IBU)  

1 oz (28 g) Centennial hops at 15 minutes (15.5 IBU)  

0.5 oz (14 g) Cascade hops at whirlpool (2.6 IBU)  

0.5 oz (14 g) Centennial hops at whirlpool (4.7 IBU)  

0.5 oz (14 g) Cascade hops at dry hop (0 IBU)  

0.5 oz (14 g) Centennial hops at dry hop (0 IBU)  

YEAST

Imperial Organic Yeast (A24 Dry Hop) or an American ale yeast of your choice  

DIRECTIONS

Mash the grains at 152°F (70°C) for 60 minutes. If you are including a mash-out step, raise the temperature to 168°F (76°C) and hold for 10 minutes. Sparge with 168°F (76°C) water to collect 6.53 gallons (24.7 liters) of wort. Boil for 80 minutes, following the hops schedule. At flame-out, stir the wort to cool slightly and add the whirlpool hops. Let rest for 20 minutes before chilling the wort to slightly below fermentation temperature. Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60–62°F (15–16°C).  

Add the dry hops toward the end of active fermentation, when the SG is about 1.020–1.024. Let rest for 4 days or until fermentation is complete. Cold crash to drop the hops out of solution. Rack to secondary or keg.  

Extract Option: For the 2-row, substitute 8.5 lb (3.85 kg) of pale liquid malt extract or 7 lb (3.2 kg) pale dry malt extract. Steep the crystal malt in the brew pot for 20 minutes at 167°F (75°C).  

After steeping, remove the specialty grains and bring the water to a boil. Add the malt extract. When adding malt extract, it is recommended that you turn off or remove the heat so as not to scorch the extract on the bottom of the pot.  

This recipe was provided by Sierra Nevada Brewing Company. Chip Walton of Chop & Brew scaled it down from the original recipe.

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