The new expansion will serve as the entrance to the Arizona brewery and pub. And later this fall, guests can visit the historic Tempe building during times of high volume where they will be welcome to enjoy a beer at the bar in the retail shop or make their way to the bar top in the central pub that has welcomed millions over the past 19 years.
The bocce ball court and outdoor bar seating will come in handy during high traffic times during the cooler months, and the addition will serve as a meeting place for the brewery’s popular Saturday tours by year’s end.
The site looks great, and the team is excited to have the opportunity to offer guests an enhanced selection of shirts, hoodies, hats – even sunglasses. And as a nod to the historical significance of the building, the old door to a safe and other cool memorabilia is on display.
Look for the Grand Opening of the expansion starting August 22. The week’s celebration includes raffles and give-aways.
For every $25 in retail goods purchased at the store, guests will receive a raffle ticket for a Four Peaks wrapped kegerator, while all guests who make purchases will be given a chance to win additional prizes. Winner for the kegerator will be announced Monday, August 29.
Stop by starting Monday, August 22 until Thursday, August 25 to purchase a $50 gift card and be rewarded with a $10 bonus! Double that gift card purchase and walk away with a $25 bonus! This offer is available only at the pubs (Scottsdale Grill & Tap too!) and cannot be applied to on-line gift card offers.
Follow Four Peaks on Facebook, Twitter, Instagram, Pinterest, and Snapchat (@fourpeaksbrew) to stay up-to-date on developing events that celebrate this latest addition!
Say it ain’t so! It’s our last recipe of this season and boy oh boy is it good!
This refreshing blend is sure to take you back to the Fresh Prince days of growing up and the first person you kissed!
Using local Arizona vodka from our friends at Sonoran Spirits called AZ48 Resort Vodka, coupled with Four Peaks Hop Knot, keeps it local and with some fresh watermelon in season, it is a thirst buster fo’ ‘sho!
AJ’s at Lone Mtn is selling AZ48 Vodka with their Moscow Mule recipe and a big display! Drop in and say hello. https://t.co/a4Ql48QT8U
Mix all ingredients together in a shaker pint, strain over fresh ice in a copper mule cup and garnish with a lemon or – even better – a fresh watermelon slice!
*We HIGHLY recommend muddling fresh watermelon at home!
This cocktail is a zinger! Lots of depth of flavor and totally delicious and refreshing! If home-concocting is not your thing, stop by Four Peaks in Tempe or Four Peaks Grill & Tap in Scottsdale and we’ll whip one of these libations lickety split! Pair it up with our almost famous Kale Salad for a supreme lunch!
Summertime in the desert isn’t for everyone. It takes a certain life form to inhabit this tough terrain but for those of us just stubborn enough to endure this “dry heat”, we are constantly vigilant of refreshing concoctions that will help soothe our parched throats.
Enter Four Peaks Desertini. This cocktail is a blissful blend of Four Roses bourbon, strawberry puree, basil, Four Peaks White Ale, and has a hint of bubbly. Elegant enough for a martini glass yet delectable enough to enjoy with dessert, as a dessert or even as an aperitif!
*Four Peaks White Ale syrup can be made ahead of time and is much like the Hop Knot syrup.
White Ale Syrup One part White Ale One part sugar Mix until sugar dissolves. The syrup is good for two weeks but will need refrigerated. (The sugar stabilizes the alcohol.)
Fill a martini glass with ice and a splash of water to chill. Set aside. In a bartender tin, muddle three basil leaves with Four Roses bourbon, strawberry puree, Four Peaks White Ale syrup, and sparkling white wine. Shake vigorously until frothy. Dump water and ice from the martini glass. Strain contents of tin into the martini glass. Garnish with one basil leaf on the side.
Mix until sugar dissolves. The syrup is good for two weeks but will need refrigerated. (The sugar stabilizes the alcohol.)
If home-bartending is not your style, we got you covered! Stop by the original Four Peaks in Tempe or Four Peaks Grill & Tap in Scottsdale and have one of our talented bartenders whip you up one to enjoy with a selection from our traditional menu items or a selection from our lunch or dinner specials!
In the blazing heat of an Arizona summer, nothing is more refreshing to me than some delicious cucumber water with a squeeze of lemon. It is my absolute favorite way to hydrate during these triple-digit months. So, imagine my glee when I read the Four Peaks Hoppy Times recipe! Love at first sight!
This sophisticated beverage incorporates Hop Knot syrup for a little added kick. The syrup is quick to make and can be made ahead of time.
Four Peaks Hoppy Times
1.5 oz Crop Organic Cucumber vodka
.5 oz Hop Knot Syrup*
1 oz sour
Tall glass filled with ice
Slice of cucumber for garnish
Mix until sugar dissolves. The syrup is good for two weeks but will need refrigerated. (The sugar stabilizes the alcohol.)
In a shaker tin, muddle Crop Cucumber vodka, 2-3 slices of cucumber (to taste), and Hop Knot syrup. Add ice to a shaker with sour and lemon squeeze and shake vigorously. Strain into tall glass filled with ice. Garnish with a slice of cucumber.
Want to get fancy? Pour into a large chilled martini glass and garnish with a cucumber peel.
A great, fun cocktail to add a little WOW factor to that pool party! However, if you’re not into preparing your cocktails and would prefer to sip on this drink during your next meal, stop by the original Four Peaks Brewery in Tempe OR Four Peaks Grill & Tap in Scottsdale and we’ll have one ready for you!
Have you tried our Summer Cocktails already? Let us know how you like them! Did you add something? Show us the pics! Post on your favorite social media site and tag @fourpeaksbrew. We’d love to see them!
We love sharing great stories, recipes, and other fun nuggets all over social media! Find us on Facebook, Twitter, SnapChat (@FourPeaksBrew), Instagram, and Pinterest!
Summer is, in fact, in full swing. And while we may want to wear driving gloves so we can actually touch our steering wheels, Four Peaks has a better idea. Cool down with one of our Summer Craft Cocktail Series!
In this edition, we will discuss (read: give away the recipe to) one of the newest editions to the Summer Craft Cocktail lineup – Four Peaks Mangorita.
Who doesn’t love mangoes, right?! Especially when they are in-season! I mean, they can be tough to peel and cut, but I found this quick vid to help you out. Peel, cut, and puree them for the freshest iteration of this libation OR just get some Real Mango puree (pictured).
Alright, alright. We know – it’s Hot. Hot with a capital ‘H’. We have two seasons around here; they include “Sorta Warm” and “Satan’s Inferno”. It’s a daily struggle for us and some struggle a little more than others. (Seriously, our hearts go out to those with no A/C!)
What’s going to cool you down a bit and help you to experience a little summer fun at the next pool party? Since not many of us can just hop into a walk-in cooler every hour on the hour, we have a couple of craft cocktails that we think will do the trick that we are going to talk about over the next couple weeks!
Introducing the Four Peaks 120° Shandy! This simple cocktail is refreshing, delicious, and is an excellent way to beat the heat – Arizona style!
This super simple recipe is a fantastic summer party hit, and it’s easy to make with some ingredients you may already have at home. If not, it’s nothing that your neighborhood grocer won’t have for ya!
Four Peaks 120° Shandy
2 oz AZ Distilling Vodka infused with blackberry and lemon* 1 oz sour Top with Four Peaks Sunbru Kolsch-style Ale 1 lemon wheel for garnish
How this Works
A little prep work will need to go into this ahead of time. To infuse the AZ Distilling Vodka, take equal parts vodka and simple syrup, muddle 4-6 blackberries to one lemon, infuse for a couple days then strain through cheesecloth.
Once your blackberry limoncello concoction is ready, mix it with sour mix and shake. Pour into a pint glass filled with ice, and add Four Peaks Sunbru to fill. Garnish with a lemon wheel and enjoy!
Easy peasy! Be the hit of the pool party with this fun, easy craft cocktail!
Not interested in all the work? Stop by the original Four Peaks in Tempe or Four Peaks Grill & Tap in Scottsdale and order one on your next visit!
Follow Four Peaks Brewing Co. on Pinterest, Facebook, Snapchat (@fourpeaksbrew), or Twitter and be a part of the shinanigans!
Arizona’s largest brewery ventures outside of Arizona for the first time in its 20-year history
TEMPE, AZ – This July, Four Peaks Brewing Company expands its distribution outside of Arizona to Southern Nevada for the first time in its 20-year history.
Las Vegas, Nevada, and the surrounding area will be the first to welcome the award winning Kilt Lifter Scottish-style Ale, Hop Knot IPA, and Peach Ale to its bars, restaurants, casinos, grocery chains, and convenience stores starting July 11, 2016. Plans for further expansion of other Four Peaks brands to the Las Vegas market are in the works.
The Four Peaks team has worked diligently over the past 20 years to cultivate and grow a loyal following in their backyard and now, they are taking their show on the road.
“We are really excited to expand our distribution and reach fans who are familiar with our beer while having the opportunity to reach a new segment of beer fans that come and travel to Las Vegas from all over the world. We are proud of our beer and are excited to share it with a new and growing fan base,” says Ted Golden, VP of Sales.
Four Peaks Brewing Company was founded in 1996 in Tempe, AZ. The Brewers Association ranked Four Peaks Brewing Co. #49 in the top 50 U.S. craft breweries of 2015 by volume. Four Peaks has also been named “The Best Craft Brewery in America” by Thrillist, America’s favorite craft brewery by Travel Channel, and voted in the top three best airport bars by USA Today’s 10Best Readers’ Choice 2016.
The brewing world is an alphabet soup of acronyms. It can be tough to navigate through them at first, but as a new brew aficionado becomes familiar with these acronyms, a whole new world opens up to them, and a flood of information is bestowed upon them.
In this edition of Behind the Brewery Scenes, I take a closer look at IBUs, what it means, and how it affects the beer in your hand.
International bittering units (IBUs) are used to tell how bitter your beer is (higher value means more bitterness). The IBU scale starts at zero for beers with no bitterness (fruit beers) and goes up to 120 for the super bitter and hop rich beers like Imperial IPA and American Barley Wine.
On an average, beer is typically hopped three times, but they can be added up to six times – depending on the profile and the complexity of the beer the brewer is looking to achieve. Hops come in three forms – leaf, plug, or pellets and each different hop plant lends a different flavor or aroma, yet there are no dedicated plants to an addition time in the cycle.
Typically, three stages of hop additions are timed out throughout the boil. The timing depends on the recipe and should be followed carefully. The first addition of hops is for bittering, the second for flavoring, and the third for aroma. IBUs rely heavily on this first addition of the hop addition and is done, by and large, to balance the sweetness derived from the malt and grain used to make the wort. Brews with high IBUs mean a whole bunch of hops have been added in the first stage of the hop addition, and there were a high amount of alpha acids (the makes hops hoppy) from the hops were isomerized (broken down) in the boil.
Hops haven’t always been one of the four ingredients outlined in Reinheitsgebot, or German purity law. The first documentation of this addition surfaces from a Benedictine abbot in about 822 AD. Before then, other bittering agents included (but are not limited to) heather, ground ivy, juniper, ginger woodruff, and a super secret, special blending of such ingredients called gruit. And that’s another conversation for another time. It’s sort of fascinating.
Does that mean every IPA needs to have high IBUs? Not at all! IBUs give the indication of how bitter the beer will be – you know, that feeling that kind of hits the back of your throat when you take your swig of it and leaves you wanting more. Multiple additions of hops give dimension to a beer that also include aroma and flavoring (spice, floral, boutique, citrus) and the types of hops used relate to the style of beer (i.e. English IPA, West Coast IPA, Pilsner, Stout families).
With IBU levels reaching 100+, one can be left missing some of the malty sweetness to counter-balance the bite of that hop. Low levels of IBUs result in a biscuity, malty, or sweet brews.
The additions of hops are carefully calculated (more math) and, like every style of beer a brewery puts out, intent and ingredients are what makes that brew… that particular style of brew.
A member of our sales team, Scott Kinard, breaks it down like this:
To me, the term “hoppy” could mean different things. I use hot sauce as a gauge to fit the person asking into exactly what they are looking for and as a way to describe IPA differences.
Some hot sauces have tons of big flavor but with a very low heat factor. The IPA’s with bright citrus and floral/piney aspects, with a nice easy finish are these.
Others hot sauces are low on the bright flavor, but will burn a hole through your face. I equate this with beers that have that high hop “bitterness” that hang on your tongue and make it tough to really taste much else for the night. Both descriptions are versions that fall into the category of “hoppy”. People tend to have a favorite and whether you’re a bartender or in beer sales, the customer always appreciates the time taken to put them into the right beer.
Scotty K FTW.
Share with us! Are you a Hop Head that embraces high IBU brews or are you on the path to discovering your favorite style? Hit us up on Twitter and share your experience!
Our favorite little brewers (yeast!) love sugar. In fact, yeast needs sugar, so they can gobble it up to make two things: alcohol and CO2. Just remember, brewers make wort; yeast make beer! This is evident in the alcohol content of the brew in your hand and the blue buckets that sit next to the fermentation vessels. (Stop by for a brewery tour sometime so you can get up close and personal with them.)
The OG can be an indicator of what the ABV (alcohol by volume) range could be as it gives a numerical value for the volume of fermentable sugars in the wort. (Wort is what the liquid is called before it is fermented, or before yeast is introduced to it to break it down into a brew.)
A hydrometer and refractometer are tools that are used to measure the gravity of the wort before it’s fermented (get it? Original Gravity?!). When the gravity is taken after fermentation, it’s called Terminal Gravity, or TG. At Four Peaks, gravity measures, taken in º P, are measured frequently – as frequently as possible. When I asked Brewer, Bob Grayson, why we take gravities so often he explained that it’s a good practice to ensure we are maintaining the right track for the ABV we are shooting to achieve. Once the gravity reading reaches the gravity range that we are looking for, the temps are turned down on the tanks and the yeast are suspended in a post-Thanksgiving like nocturnal slumber then removed.
Yeast is a colony of living cells, and sometimes these cells act out on their own. Yeast activity may depend on the life cycle of the yeast, the generation, the strain of yeast, its environment (is it too hot or too cold) – especially the health of the yeast. Our labs test for these factors before we “pitch” (a fancy word that means introduce or add) the yeast to the wort.
The ABV calculation takes into consideration both the OG and the TG. Once your measurements for the OG and the TG are taken, it’s plug and play. (Caution: math ahead!)
ABV% = (1.05/0.79)* x ((OG – TG) / TG)
*1.05 is the number of grams of ethanol produced for every gram of CO2 produced, and .79 is the density of ethanol.
If the first gravity for a brew is measured out to be 15º P and the last gravity measured out to be 2.6º P, the formula for figuring out that particular brew’s ABV would look like this:
6.3%=(1.05/.79) x ((15-2.6)/2.6)
For a beer that starts at a lower gravity, say, 10º P and finishes at the same gravity as the first example, the equation would work out to:
3.9%=(1.05/.79) x ((10-2.6)/2.6)
Looking at the math, one can understand to some degree how big beers get big and sessionable beers remain… sessionable. Lots of sugary wort with healthy and active yeast will yield a higher ABV. If wort doesn’t have a lot of sugar to begin with, it won’t have as much to offer to the yeast to process, ergo the yeast won’t have the opportunity to produce more alcohol.
Whew! Well there you have it – you now know a little more about the OG than you may have planned at the beginning of your day. I hope you found this teachable moment fun(ish) and enlightening! At the very least, you can use it to impress your friends or win a round of Bar Trivia!
Have questions about OG, TG, or brewing in general? Hit us up on Twitter!
Want to learn more? Join us for a brewery tour! Get more details at www.fourpeaks.com!
Each year at the Kilt Chaser Festival, we invite our friends and family to join us and celebrate all things Arizona — the Kilt Chaser 5K, live bands from all over the 48th state, delicious BBQ, and local food trucks. This year, we even invited over a dozen of our closest brewery friends to send some of their beer to celebrate with us!
Each year we also welcome our furry friends to come and hang out with us too. Our volume of spent grain combined with our unquenchable thirst to extend our hospitality to each of our guests whenever possible lead a couple of members of our team to develop a recipe for special dog treats using spent grain from our brewing process.
I sat down to ask Trevor Schultz, a long-time team member of Four Peaks, to talk about his creation. He was gracious enough to share the grainy details, including the recipe, for our fans.
Q: How did you come up with the idea for ‘Fur Treats’?
T: We wanted to do something fun for the first festival at [Four Peaks Tasting Room on] Wilson. At the time, Erin and I just started making treats for fun for our pup, Lil Ginger.
We found out you could use spent grain from the brewing process via Google and Pinterest. Erin definitely did her homework. Over the years, our recipe has evolved.
Q: How fun! Love that making these treats became a family project. Can you walk us through the process?
T: The day starts out early as I head to Four Peaks [in Tempe] to get the spent grain from the first brew of the day (Kilt Lifter this year). I then get home, and we start cooking. Or baking. Or whatever.
Our recipe and what our oven can handle at one time is
4 cups of spent grain 2 cups of whole grain flour
1 cup of peanut butter (make sure you get puppy friendly peanut butter)
1 tablespoon of honey A few dashes of parsley for their breath.
We then mix it in our mixer and beat it until it has a nice consistency. Erin then rolls it out evenly and cut out tiny bones. We then bake it in the oven at 350 for 30 minutes. We take them out and then turn the oven down to 225 and then bake again for another hour to help make sure they dry out.
After that, we let them sit on the racks [to cool] and then bag them. You want to make sure to keep them in an airtight container for up to two weeks.
Q: For this year’s Kilt Chaser Festival, what was the yield?
T: This year we made 450 treats. We filled 200 bags. We also gave them away to our neighbors and their dogs in the hood. Our girls are still happy.
Q: Thanks for the information and the creative inspiration, Trevor! Cheers!
“Spent grain” is the grain that has been used in the brewing process to make beer. At Four Peaks, we take care to use our spent grain in an ecologically sustainable manner. Once the grain has been used, it is given to local farmers as animal feed. Homebrewers may find this recipe useful too!
Catch us on the right day (well, morning — early, early, early morning), and we may have some for you too! You can also contact your local brewery to see if this is an option for them or contact your local Society of Homebrewers and they may be gracious enough to share with you!