Organic Beer

   -    Bison Brew   -    Award-Winning Beers Since 1989   -    Berkeley, California

Join Bison and Whole Foods Market® for Craft Beer Twitter Tasting

Posted on December 13, 2011 by ashley

Whole Foods Market has teamed up with Bison’s very own social media maven, Ashley Routson, on a series of virtual beer tastings to be hosted LIVE on Twitter.

The first tasting in the series is scheduled for Tuesday, December 20 from 7 to 8 p.m. EST. In honor of the holiday season, winter ales have been chosen as the theme. Four different beers will be featured during the hour, and Bison is excited to have our Gingerbread Ale among the lucky few chosen for the event.

Credit: Emily Engdahl, PDXBeerGeeks.comPhoto Credit: Emily Engdahl, PDXBeerGeeks.com

All it takes to participate is a Twitter account and a seasonal winter beer in hand. To join the conversation, participants merely need to attach the hashtag #WFMBeer to all of tweets during the event.

Every fifteen minutes, the focus will shift to a different featured brewery as brewmasters and brewery representatives actively answer questions and share stories about the beers and the breweries.

The December 20 virtual craft beer Twitter Tasting schedule is as follows:

7pm EST: New Belgium (@newbelgium) Snow Day
7:15 EST: Deshcutes (@DeschutesBeer) Jubelale
7:30 EST: Bison Brewing (@bisonbrew) Gingerbread Ale
7:45 EST: Dogfish Head (@dogfishbeer) Chicory Stout
8pm EST: After party (free for all!!)

For more information on the virtual tasting and the beers, check out the official EventBrite page: http://wfmwinterbeer.eventbrite.com

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Mix it Up with Bison: Join Us at Revival Bar & Kitchen for Holiday Beer Cocktails

Posted on December 9, 2011 by ashley

Revival Logo

Farm-to-table restaurant, Revival Bar & Kitchen, has teamed up with its local organic craft brewery, Bison Brewing, to pioneer the beer mixology movement in the San Francisco Bay Area. A relatively new and growing trend, beer mixology is the art of crafting and blending cocktails using beer as one or more of the ingredients.

“What bartenders say and what I’ve indeed experienced is that beer, for one thing, calms down, stretches out and provides a subtle fizz to a cocktail without the watery and innocuous impact of, say, club soda. Its yeastiness balances fruity effects, rescuing a cocktail from excessive sweetness. And its relatively low alcohol content, in relation to hard liquor, means it can add to the overall volume of a drink without making it too lethal.” — Frank Bruni, Op-Ed columnist, The New York Times.

Bison Brewing’s Director of Awesomeness and founder of BeerMixology.com (coming soon), Ashley Routson, has joined forces with Revival’s expert head mixologist and BeerMixology.com partner, Nat Harry, to collaborate on a monthly series of beer cocktail events to be hosted at Revival.

nat harry revival
Photo Credit: Anneli Rufus, East Bay Express

The inaugural event in the series is scheduled for Sunday, December 18th from 5-8pm and will feature three original cocktail recipes designed by Nat and Ashley, each prepared with one of Bison Brewing’s organic beers. In honor of the holiday season, the duo decided to go with a holiday beer cocktail theme — adding a winter wonderland twist to each of the drinks. The featured beers include Bison’s India Pale Ale, Chocolate Stout, and Gingerbread Ale — a holiday spiced porter.

Both of the beer mixologists will be in and around the bar, to engage the audience and answer any questions about the recipes and techniques used. Bison Brewing’s brewmaster and owner, Daniel Del Grande, will also be on hand to discuss how the flavor profiles of his beers interact with the ingredients in each cocktail.

In addition to spearheading the beer mixology trend in the Bay Area, Ashley and Nat have partnered with several other craft beer and mixology experts in the country to launch BeerMixology.com, a collaborative website dedicated to the education and advocacy of beer cocktails with the goal of being the foremost resource on the science and art of beer mixology. The website is scheduled to launch before the end of the year.

Holiday Beer CocktailsBison-Logo
Where: Revival Bar & Kitchen
2102 Shattuck Avenue
Berkeley, CA (next to Downtown Berkeley BART Station)
Date: December 18, 2011
Time: 5-8pm
Cost: Per cocktail

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Holiday Ale Fest Kicks Off: Bison to be Among Rare Beers Featured

Posted on December 1, 2011 by ashley

Holiday-Ale-Fest

Yesterday marked the kickoff of the 16th Annual Holiday Ale Fest, a five day event celebrated under a large tent equipped with heat lamps in Portland, OR. This year, more than 50 different holiday ales are being poured.

But not any old holiday beer makes the cut for this fest. The organizers of the fest have extremely strict requirements — any beer poured must either be of a rare vintage or it must be brewed exclusively for the Holiday Ale Fest.

And what does that mean? It means that the Holiday Fest boasts quite possibly the largest rare beer fest in the world, considering most people will not be able to find any of the beers before or after the fest is over.

And guess what? Bison made the cut this year with, not one, but two of our special one-off rare-release Bourbon-barrel aged beers created specifically for the event. Another fun aspect of the fest is the opportunity to go a little crazy with the naming of the beers (or at least that is what we thought). Inspired by the beers themselves and influenced by the beers that we put into ourselves that night, Ashley and Dan came up with “Barry White’s Voice in a Barrel” and “Tangerine Trees & Marmalade Skies.”

One last note before we tell you about the beers — Dan and Ashley will be in Portland this Friday and Saturday, so keep an eye out for them at the fest!

Barry White’s Voice in a Barrel

Style: Dry foreign-style stout aged in Four Roses Bourbon barrels, 7%

This is the first time in its 23-year history that Bison Brewing has aged its flagship beer, the iconic Chocolate Stout (often referred to as “Barry White’s Voice in a Bottle”), in Bourbon barrels. Taking into consideration the base beer’s moderately low alcohol content and medium body, Bison’s brewmaster Dan Del Grande decided to age the Chocolate Stout for  8 months in second use Four Roses Bourbon barrels. The result is a delicately balanced, medium-bodied ale boasting notes of toasted oak, vanilla, dark chocolate and espresso with hints of molasses and caramel.

“Barry White’s Voice in a Barrel is a dark, slow-pouring aphrodisiac of the smoothest proportions; rich roast, luscious oak, bittersweet and oh so sexy.” – Dan Del Grande, Bison’s Brewmaster & Owner

This beer has already been a hit with the festival goers… but don’t just take our word for it….

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Tangerine Trees & Marmalade Skies

Style: Belgian Tripel brewed with navel orange marmalade aged in Evan Williams Bourbon barrels, 9.5%

Another first in its history, Bison Brewing aged its special draft-only release Belgian Tripel brewed with locally-sourced navel orange marmalade into Evan Williams Bourbon barrels for 5 months. The result is a full-bodied ale boasting rich notes of toasted oak, vanilla, sugar cookie and burnt caramel with hints of orange zest and a slight alcohol warmth.

“Picture yourself in a boat on a river, with tangerine trees and marmalade skies. Somebody calls you, you answer quite slowly, a girl with kaleidoscope eyes. – That is the state of mind this beer will put you in — a psychedelic state of euphoria. (Although, it’s far less damaging to the mind than Lucy in the Sky with Diamonds, if you know what I mean).” — Ashley, Bison’s Director of Awesomeness

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Bison Rises to the Top in Friendly #StoutDay Challenge

Posted on November 4, 2011 by ashley

THE BISON vs. GUINNESS #STOUTDAY CHALLENGE RESULTS ARE IN…

Stylistically, our Chocolate Stout falls into the Dry Stout, or Irish Dry Stout category. As far as stouts go, the dry stout falls on the lowest end of the alcohol spectrum. These beers are very dark, roasty, bitter, medium-bodied and dry. The most famous example of this style is the Guinness Draught Stout. Many people are surprised when we tell them that our stout possesses a keen likeness to Guinness. The main difference between the two beers is that our stout has an extra boost of pizazz from charismatic cocoa added during the mash. (Also note: Bison’s Chocolate Stout (5%) is higher in alcohol than Guinness (4.3%), although still within the acceptable range for the dry stout category (4-5% abv)

We thought it would be fun, in honor of International Stout Day, to recruit six lucky bloggers to take the “Bison vs. Guinness #StoutDay Challenge.” Nearly 50 people entered the competition by tweeting at @bisonbrew. Six lucky winners were chosen at random and sent a tasting kit, including a bottle of Bison Chocolate Stout, a can of Guinness Draught, and a Bison pint glass. Bloggers were challenged to taste, review and rate both samples blind and then post the results on each of their respective websites.

Stout Day Challenge
(Photo Credit: Lys, Drink Better Beer)

It is important to note that we were not trying to prove that we were the same as Guinness, or even that we were better than Guinness. We just wanted to illustrate two points: 1. not all beers of the same style are created equal, there is a variance within categories and 2. there is a significant difference in taste and quality of macro vs. micro beers. Moral of the story: Every once in awhile, we all need to be pushed to step outside of the comfort zones of our favorite beers and try something new!

The results were awesome. Here are our favorite highlights:

“I tasted them again and noted the deep coffee and chocolate in the Bison. I’ll admit, the Guinness was OK, but I felt the Bison was much more interesting and complex. I love how the flavors came out instantly and distinctly. When I went back to the Guinness each time, I was more and more disinterested. Yes, it was smooth and creamy, but compared to the Bison it seemed almost watered down in flavor – and much heavier. Certainly, no offense to Guinness; it’s a legendary beer for a reason. For me, Bison has crafted a really good stout – and just the beer drinking experience I was looking for…I wasn’t bored at all.” – Darraugh Collins, The Loft on Broome

“The biggest difference here is the mouthfeel… Where the Guinness was thin and watery, the Bison was thick, viscous, and silky. It coated the tongue like the highest quality milk chocolate.” – Matt Reed, Hop River Ales

“The aromas also betrayed the difference. Again, the Bison was clearly the more intense stout, while the Guinness came off fainter. Tasting the two, the Bison held up to its description above. The roast came through strongly – though the cocoa I got more of in the aftertaste, like when you eat bitter cooking chocolate and it fades back over time.” — Nate Poppino, Idaho Beer Blog “On Tap”

“Having had both of these beers at least once previously, I was able to tell them apart simply by appearance, but I didn’t let that sway my opinion. Even blindfolded I would have been able to pick each one apart and proclaim which was my favorite without any problem. So, for my final results, the winner of the International Stout Day challenge is: Bison Brewing. Thank you for this awesome opportunity to try both of these beers back to back, and thank you for reconfirming my faith in small craft breweries. Sorry Guinness, your beer just doesn’t do it for me.” – Lys, Drink Beer Beer

“Winner? Bison. By far. And I’m not just saying it because they were so nice to me for sending me free beer and shit. I’m saying it because it’s the truth man! I only wish Bison were more available in Colorado. I like organic food stuffs because I feel we are better off without pesticides and all that crap. And it’s not often you find an organic beer. But more importantly, the beer is good and tasty. (And it’s perfect for this cold weather we are having right now in Colorado).” – Scott Steigerwald, The Beer Whisperer

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Cooking With Bison: Chocolate Stout Braised Short Ribs

Posted on November 3, 2011 by ashley

Cooking With Bison

If there is one thing that we love almost as much as brewing, it is cooking. And we love coming up with unique and creative ways to incorporate our beers into recipes.

There is something super magical about beer that makes it a fantastic tenderizer for meat — especially beef. We love braising short ribs in our Organic Chocolate Stout. The beer adds a nice smoky and roasted dimension to the dish, leaving hints of cocoa in its path.

In honor of International #StoutDay, a social media movement started to raise the awareness about craft beer and celebrate the stout style, we wanted to share our extra delicious recipe for braised short ribs with all of our friends and fans.

Stout and Short Ribs

CHOCOLATE STOUT BRAISED SHORT RIBS

Ingredients:

  • 4 lb. beef short ribs
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. canola oil
  • 2 yellow onions, diced
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 garlic cloves, sliced
  • 2 cups Bison Organic Chocolate Stout
  • 8 fresh flat-leaf parsley sprigs (optional)

Directions:
1. Season the short ribs generously on all sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 3 to 5 minutes per side. Transfer to a plate.

2. ??In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.

Slow cooker method: Transfer the short ribs and vegetables to a slow cooker and add the stout. Cover and cook according to the manufacturer’s instructions until the meat is very tender, about 6 hours.

Oven method: Preheat an oven to 300°F. Transfer the short ribs and vegetables to a Dutch oven and add the stout. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake until the meat is very tender, about 4 hours.??Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an immersion blender (or household blender), puree the sauce until smooth.

Serve immediately and pair with Bison Organic Chocolate Stout and your favorite sides (we love potatoes smashed with a bit of gorgonzola, cream, butter and garlic!)

CHEERS!

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Beer Cocktail: The Gingerbread Flip

Posted on November 1, 2011 by ashley

BISON BEER COCKTAIL SERIES

The “beer cocktail” creatively combines the art of mixology with the art of brewing. Essentially, all that is needed to create a beer cocktail is one additional ingredient, whether it be another beer (a blend), a non-alcoholic beverage (a mixer) or a spirit (a cocktail). The real art of beer mixology, however, occurs when one combines more than one ingredient with beer, using traditional bartending methods for development and presentation. The key to a successful beer cocktail is to compliment or enhance the flavor of the beer, never to overpower or overshadow it.

Each month, Bison Brewing will share one of our newest concoctions in our Beer Mixology With Bison Series.

Bison Gingerbread Flip

The Gingerbread Flip

The inspiration for this cocktail was Bison’s Gingerbread Ale, our classic spiced porter. Possessing a similar spice profile, we thought a drink similar to an eggnog would highlight the ginger, nutmeg and cinnamon spice profile of the beer. After tedious research, we decided to make a unique version of a flip cocktail, a drink that revolves around the use of a whole egg.

By definition, the Flip is “any wine or liquor shaken up with sugar and a whole egg”. Like other classic drinks, the Flip uses cracked or crushed ice as the method for chilling it, which also helps with dilution and breaking up the egg, in order to create a smoother drink.
To further enhance the spices in the beer, we opted to use Sailor Jerry Spiced Rum and a house-made ginger simple syrup (Ashley’s secret weapon). The result is a creamy, rich and robust cocktail with a lot of flavor and spice from a perfect blend of the beer, spices, and rum. The garnish is nutmeg, freshly grated, which makes for a rather spice and savory component added to the aroma of the cocktail.

In this drink, the Gingerbread Ale really shines through, so don’t replace it.

Ingredients:
• 2 oz. Sailor Jerry Spiced Rum
• 4 oz. Bison Organic Gingerbread Ale
• 1 whole egg (or 1 oz. pasteurized egg whites)
• 1 oz. ginger simple syrup
• Ground Nutmeg garnish

Instructions:
Make the simple syrup with 1 cup sugar, 1 cup water, and 5-10 pieces of finely sliced fresh ginger; boil for 10 minutes, strain and chill. “Dry shake” the egg, the rum, beer and the simple syrup to emulsify the ingredients.
Add in ice, shake vigorously, until chilled, and strain into a glass. Garnish with fresh grated nutmeg.

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Bison Presents: Bison vs. Guinness #StoutDay Challenge

Posted on October 25, 2011 by ashley

Guinness is Good, Bison is Great

“Like Barry White’s voice in a bottle, Bison’s Organic Chocolate Stout is a dark, slow-pouring aphrodisiac of the smoothest proportions; rich roast, slightly bitter but, oh so luscious.” — SF Bay Guardian

With the 1st International Stout Day right around the corner, we thought this would be an opportune time to educate our friends and fans on our flagship beer, brewed consistently since 1990, Bison’s Organic Chocolate Stout.

Stylistically, our Chocolate Stout falls into the Dry Stout, or Irish Dry Stout category. As far as stouts go, the dry stout falls on the lowest end of the alcohol spectrum. These beers are very dark, roasty, bitter, medium-bodied and dry. The most famous example of this style is the Guinness Draught Stout.

Many people are surprised when we tell them that our stout possesses a keen likeness to Guinness. The main difference between the two beers is that our stout has an extra boost of pizazz from charismatic cocoa added during the mash. Bison’s Chocolate Stout boasts rich malt and chocolate aromas, intense dark chocolate, espresso, and roasted malt flavors, a creamy mouthfeel, and a smooth, dry finish.

We thought it would be fun, in honor of International Stout Day, to recruit six lucky bloggers to take the “Bison vs. Guinness #StoutDay Challenge.” Each chosen blogger will be sent a tasting kit, including a bottle of Bison Chocolate Stout, a can of Guinness Draught, and a Bison pint glass. Bloggers are challenged to taste, review and rate both samples blind and then post the results on each of their respective websites on or before International Stout Day on November 3rd.

The six bloggers will be chosen at random at 3pm EST (Noon PST) on Wednesday, October 26th. In order to qualify for the drawing, bloggers must send the following tweet to @bisonbrew before 3pm EST on Wednesday:

Hey @bisonbrew! Enter me to win a spot in the Bison vs. Guinness #StoutDay Challenge!!!

Note: All types of bloggers (not just beer bloggers) will be considered for the competition.

Although, it is a risky to put a small craft brewery up against a large and legendary brewery, there are really no losers in this friendly competition. Whether it be good, bad or ugly, we look forward to seeing the results!

Cheers!

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Bison Limited Seasonal Series Release: Belgian Tripel Brewed w/ Orange Marmalade

Posted on August 25, 2011 by ashley

Bison is excited to announce the third release in our “Beer of the Month” limited seasonal series, a Belgian Tripel brewed with organic navel orange marmalade locally-sourced from our good friend “Farmer Al” of Frog Hollow Farm, a thriving 133-acre organic farm located in Brentwood, California.

In lieu of the Belgian candy sugar traditionally used to brew a Belgian Tripel, we brewed with over 200 pounds of fruit preserve made from the juice and peel of organic navel oranges, boiled with organic sugar and water. The sugar was fermented out, leaving behind a beautiful essence of navel orange and a seductively smooth body.

Pale golden-yellow in color, this medium-bodied ale boasts an intoxicating tropical aroma of citrus fruit and banana, a biscuity, almost sugar-cookie-like malt character, sweet and sour orange flavors, and a slight citrus pith bitterness. Delicious on its own, our Belgian Tripel with navel orange marmalade is an excellent match for the flavors in tropical island cuisines (think jerk chicken with pineapple salsa), fresh seafood, ceviche, mussels, teriyaki, sweet and sour stir-fry, and our personal favorite — Duck a L’Orange.

As with all of our “Beer of the Month” releases, the Belgian Tripel with Navel Orange Marmalade is extremely limited and only available on draft. Please contact ashley@bisonbrew.com for all sales inquiries and location information.

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Meatless Monday Featured Pairing: Gazpacho + Bison Organic Honey Basil Ale

Posted on August 25, 2011 by ashley

Not sure what the weather is like in the rest of the world, but if it is anything like NorCal, is it hotter than Hades. The sun is in full force, and temps are creeping up towards the 100 degree mark.

And it is times like these where cooling down with a  refreshing craft brew is not only desired, it is necessary. And as for food, the last thing anyone wants to do in this heat is slave over a stove or even go near the oven. Today, we opted to make a gazpacho loaded with fresh basil, which we think really compliments our ultra-refreshing spring and summer seasonal beer, the Organic Honey Basil Ale.

Our gazpacho recipe was inspired by the classic Andalusian style, which calls for day old, crusty bread. Since this recipe does not involve cooking, using the highest quality, freshest ingredients is imperative.We also chose to soften the bread by soaking it in our beer, instead of water, which we think adds a nice flavor.

SALUD!

CLASSIC ANDALUSIAN GAZPACHO

 

Ingredients

  • 3 lb. ripe organic tomatoes, peeled, seeded, coarsely chopped
  • 2 cups cubes of old bread, crust removed
  • 2 organic cucumbers, peeled, seeded, coarsely chopped
  • 1 small organic red onion, coarsely chopped
  • 3 cloves of garlic, minced
  • 2 organic green bell peppers
  • 6 tablespoons extra virgin olive oil
  • 6-8 leaves of fresh basil, fine chiffonade
  • 3 tablespoons red wine vinegar
  • salt & pepper

Instructions

1. Soak the bread in a small amount (few tablespoons) of Honey Basil Ale. Gently remove and “squeeze” off the liquid.

2. Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.

3. Once it is completely blended, pour it into a large non-metallic bowl. Add the oil and vinegar. Add salt and pepper to taste. Mix well, cover and refrigerate for several hours.

4. Garnish with the chopped vegetables and croutons, if desired. Serve gazpacho chilled and pair with Bison Organic Honey Basil Ale! Chin chin!

________________________________________________________________________________

Bison Brewing Company is an official Meatless Monday organization dedicated to lowering its carbon footprint by choosing to eat vegetarian on Mondays and pledging to drink green by choosing beverages that are either local, free-trade, or organic.

Our goal at Bison Brewing Company is to inspire the craft beer community to rally along with the millions of other people, like us, who take a small step to sustainability each Monday, by pledging to eat vegetarian at least day a week. We also urge everyone to take the extra step towards sustainability and make the commitment to “Drink Green” on Meatless Monday by washing down their favorite meatless recipe with a locally produced or organic craft beverage!

 

Join the movement on Facebook: 

Meatless Monday + Drink Green Pledge

 

 

Join the movement on Twitter: 

 

Tweet your pledge to @bisonbrew & @MeatlessMonday using the #MeatlessMonday and #DrinkGreen hashtags.

 

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Meatless Monday Featured Pairing: Falafel Sandwich + Bison Organic IPA

Posted on August 25, 2011 by ashley

True story: Bison’s operating owner and brewmaster, Dan De Grande, loves falafels. So much so, that he even eats them on “non” Meatless Monday days. And on Meatless Monday, nine times out of ten you can find him chowing down on a fresh falafel wrap from one of our favorite local lunch spots. So in his honor, we are featuring a recipe for this awesome vegetarian dish, paired perfectly with our Organic IPA.

Interesting facts about the falafel: It was believed to have originated in Egypt, but has become a popular dish eaten throughout the Middle East. The falafel is often considered to be the national dish of Isreal. The most popular and well-known form of falafel is the chickpea version, but fava beans are also used in several recipes. Tomato, lettuce and cucumbers are the most common garnishes and the dish is usually served with tahini (sesame paste) or tsatziki (yogurt) sauce.

Our recipe uses dried chickpeas, which need to be soaked over night to soften. However, canned chickpeas can easily be substituted in a pinch. As for the beer pairing, we are a big advocate of pairing our IPA with fried food. And we especially love our IPA with fresh cilantro, which is a component of the dish. But don’t take our word for it, try it yourself!

FALAFEL PITA SANDWICH

Ingredients

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon cayenne pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Diced green bell pepper for garnish
  • Tahini sauce
  • Pita bread

Directions

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. (It is important to add enough flour so that the dough can form into small balls without sticking to your hands).Put batter into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into bite-sized balls. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Fry the balls, a few at a time, for a few minutes on each side, or until golden brown. Drain on paper towels.

5. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water or tzatziki sauce. Wash down with Bison Organic IPA!

CHEERS!

________________________________________________________________________________

Bison Brewing Company is an official Meatless Monday organization dedicated to lowering its carbon footprint by choosing to eat vegetarian on Mondays and pledging to drink green by choosing beverages that are either local, free-trade, or organic.

Our goal at Bison Brewing Company is to inspire the craft beer community to rally along with the millions of other people, like us, who take a small step to sustainability each Monday, by pledging to eat vegetarian at least day a week. We also urge everyone to take the extra step towards sustainability and make the commitment to “Drink Green” on Meatless Monday by washing down their favorite meatless recipe with a locally produced or organic craft beverage!

 

Join the movement on Facebook:

Meatless Monday + Drink Green Pledge

Join the movement on Twitter:

Tweet your pledge to @bisonbrew & @MeatlessMonday using the #MeatlessMonday and #DrinkGreen hashtags.

 

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