Daily Dish the Fork Lift blog
Get the Inside Sip: New Glory
Please note that this is an older article. Any products or services pictured or described may have changed or may no longer be available. Thank you for visiting!
New Glory is a local brewery from Sacramento, but they also have an eatery in Granite Bay. They are, in their own words, “a bunch of crazy, fun weirdos who are committed to the craft of brewing.” Learn more about their beers and how they come to be in this Q&A with Jared Long, their director of brewing operations.
New Glory is a local brewery from Sacramento, but they also have an eatery in Granite Bay. They are, in their own words, “a bunch of crazy, fun weirdos who are committed to the craft of brewing.” Learn more about their beers and how they come to be in this Q&A with Jared Long, their director of brewing operations.
As a brewer for a unique, local brand, what is your brewing mantra? Make beer that tastes good. Period. At the end of the day, we can talk about ingredients, process, equipment or any of the thousands of variables at play—the only question that matters is, “Does the beer taste good?”
How would you describe your brewery? New Glory beer is made by a group of eccentric individuals with nerdy hobbies who derive inspiration from odd sources and absurd playlists.
What sets your brewery apart from others? Any future plans? We definitely push boundaries when it comes to ingredients and concepts. In terms of future plans, we just want to make beer for Sacramento. We obviously like it here and want our brewery’s name to be synonymous with quality and excellence.
What brewing processes do you use that are different or less traditional than most breweries? Again, we use quite a few non-traditional ingredients and aren’t necessarily afraid to try something that may or may not work.
What are you doing to make the brewing industry more sustainable? We work with local farmers to repurpose our spent grain as feed for cattle, and our preference to use aluminum cans is beneficial for not only the quality of our beer but for transportation and recyclability as well. As we grow, we will continue our efforts to minimize our ecological footprint.
How many local folks do you employ? Our Sacramento brewery and taproom employs 23 of the best individuals in beer.
Do you use local ingredients? Yes, when possible we absolutely do. We are currently making a beer with mandarins from Placerville and grapes from El Dorado County.
Have any good stories about failed experiments? Oh, tons. We definitely proved to ourselves that adding several hundred pounds of a well-known breakfast cereal to a beer brings out a decidedly unpleasant character.
How much beer do you make in a year? Approximately 15,000 barrels (about 3.7 million pints/year).
What new releases will we be seeing in our stores? You can expect an easy-drinking beer that is perfect for the golf course (you’ll know when you see it), a collaboration beer with Pink Boots Society for the hop heads, and many more exciting and new beers.
What brewing trends are you most excited about? Co-fermentation. In particular, there are some outstanding examples of beers co- fermented with grape juice. Marrying the world of beer and wine, in my opinion, has an incredible amount of potential.
Who is your favorite local brewer? I absolutely love Solid Ground. Innovative yet incredibly traditional. Ridiculously smart folks.
What’s your favorite beer to drink right now? Trumer Pilsner. There is something incredibly romantic about a brewery that only makes one beer. And they happen to be exceptionally good at it. Trumer Pils is everything a brewer loves about beer: it’s dry, bitter, incredibly difficult to make and immensely sessionable.
What is your “Desert Island Beer?” Trumer Pilsner. Honorable mention: Coors Banquet Beer.
What beers are you most proud of creating? Literally, all of them. There isn’t a beer that leaves this brewery that we haven’t put our heart and soul into.
For another fun Q&A, check out our interview with Urban Roots!
