Sufferfest Beer moves brewing operations and increases California distribution

22-May-2019 - Last updated on 30-Apr-2024 at 11:22 GMT

Sufferfest has scaled back on its lineup recently, downgrading from five beers to three, made with ingredients like bee pollen, sea salt and blackcurrant.

After being acquired by fellow craft brewer Sierra Nevada earlier this year, Sufferfest Beer's brewing operations will move Sierra Nevada's Chico HQ.

Active lifestyle beer brand Sufferfest was launched three years ago in San Francisco, marketing its products as 'reward' beers. Following its acquisition by Sierra Nevada, it is now moving its brewing and distribution operations from San Francisco to Sierra Nevada's Chico, California HQ.

The move allows ‘major expansion’ of Sufferfest's footprint in California thanks to Sierra Nevada’s reach, with increased availability in new and existing markets including Los Angeles, Orange, San Bernardino, Inyo, Ventura, Santa Barbara, Humboldt and Shasta.

Sufferfest says both it and Sierra Nevada share the same sustainability ethos: and the brewing move will help it meet its environmental goals. Sierra Nevada's facility in Chico has a 300-barrel brewhouse, which it says is equipped to offset nearly 90% of brewery electricity needs, save 2.5 million gallons of water per year and a compost program to help divert 99.8% of solid waste from the landfill.

Ingredients for form and function

Sufferfest has scaled back on its lineup recently, downgrading from five beers to three, made with ingredients like bee pollen, sea salt and blackcurrant. The company said they are all “designed to celebrate and support active humans, from the finish line of a race to a well-deserved rest day.”

The Repeat Kolsch beer has 95 calories and 5g of carbs, with 3.5% ABV. Sufferfest says the added bee pollen keeps it light without sacrificing flavor or richness. The Fastest Known Time Pale Ale (FKT) is just a year old and is brewed with black currant and salt. And the Flyby Pilsner has a ‘malty richness’ with a ‘hint of spice.’ Sufferfest beers are gluten-removed.

The brand markets directly to the active consumer using partnerships with professional athletes and branded sports gear sold on its website. Founder Caitlin Landesberg developed the beer specifically to drink after taking long trail runs in California, and now sells at local restaurants, run and bike shops, climbing gyms and CrossFit locations across the state and Colorado.

“Whether you crushed it on the trails, had a big win at the office, flexed your weekend warrior, or shredded the gnar, you deserve our beer,” Sufferfest said.