Saugatuck entreprenuers invent better way to keep beer cold

By: Deborah Johnson Wood

When Saugatuck homebrewer Mark Young and his wife Bridget planned a fiesta at their home last year, they didn’t want to deal with the usual hassle of keeping kegs of Mark’s beer cold—buying and hauling dozens of bags of ice, salt, giant containers and cleaning up the messy runoff from melting ice. There had to be a better way to keep the beer cold. But there wasn’t. So they invented one.

They bought a neoprene wet suit on eBay, cut it up and took it to a neighbor to sew into three prototype “sleeves” to fit over the kegs. Then they put the sleeves on the kegs and kept the beer cold without any mess. KEGlove was born.

“On the market there weren’t any cooling devices the right size for homebrew kegs and everything required bagged ice and some other container,” Mark says.

The Youngs partnered with another company that makes a product called an ice blanket. The blanket folds into a small rectangle, customers freeze the blanket and slide it into the KEGlove sleeve before wrapping their kegs.

“The blanket keeps beverages at 41 degrees (Fahrenheit) for five hours with an ambient temperature of 75. After eight hours its 49 degrees,” Mark notes.

The Youngs have a patent pending on the KEGlove system, which includes the blanket and the sleeve.

KEGlove sells in stores in nine states and directly from the web site. It’s also offered as a private label item for beer distributors, homebrew supply stores, and microbreweries.

The company was a recent recipient of a $55,000 startup loan from the $1 million Lakeshore Advantage Seed Capital Fund.

Source: Mark Young, KEGlove

Deborah Johnson Wood is development news editor for Rapid Growth Media. She can be contacted at deborah@rapidgrowthmedia.com.

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Explore the Beauty of Wine Country

Sam’s Wines and Spirits President, Brian Rosen, Plans a Trip to Napa for You!

With fall soon approaching and the grapes ready to be harvested, our mouths start watering with the thought of a trip to the rolling hills of wine country in California. For many of us, navigating the vast countryside can be extremely overwhelming. Brian Rosen from Sam’s Wines and Spirits takes the guesswork out of planning a long weekend trip with the perfect itinerary to explore the beautiful vineyards and restaurants of Napa Valley.

For accommodations, Brian suggests to stay at the Meadowood Resort to experience the beauty and hospitality of the wine country.

Day One

Spring Mountain: A compilation of three breath-taking estates, the 845 acre vineyard totals with about 135 different vineyard blocks. Due to the diverse composition of the land, Spring Mountain provides truly unique and powerful red wines, especially the Cabernet Sauvignon.

For lunch, Mustard’s Grill offers seasonal dishes of freshest local ingredients and produce. Make sure you save room for dessert for local Guittard bittersweet chocolate, Jack Daniels brown sugar ice cream and coffee caramel sauce.

After an afternoon of relaxation, head to La Toque. One of Nappa’s infamous restaurants where Chef Ken Frank serves a French-inspired prix fixe menu with choices at each course.

Day Two:

Mount.Veeder: Start off the day by visiting the tasting room at Franciscan, then work your way to the three ranches at Mount Veeder, The Winery Ranch, The North Ranch and The Rosenquist Ranch. The vines at Mount Veeder resemble a staircase with wide terraces planted into the steep slopes.

For lunch, pack a picnic of your favorite cheeses and your favorite bottle of wine that you discovered at Mount Veeder and head up to Rutherford Hill.

For dinner, Press Restaurant offers the perfect wine country dining experience. This modern steakhouse features prime dry-aged beef and other protein dishes prepared on a custom wood burning grill and rotisserie.

Day Three:

Sterling Vineyards: This vineyard’s Napa Valley Cabernet Sauvignon is the number one ranked wine in the “By the Glass” category in the Wine & Spirits Magazine 17th Annual Restaurant Poll. The winery is accessible by aerial tram and offers stunning views of the surrounding wine country.

Next, explore the Chateau Montelena Winery which is known for its rich history. Jade Lake is considered one of Napa Valley's most beautiful sanctuaries, home to a variety of fish and wildlife, and surrounded by willows and native fauna.

After the long weekend, relax at Tra Vigne and try their local pizza. With their no corkage fee, you can bring in your own special bottle of wine to recount the wonderful experiences in Napa.

About Sam’s Wine and Spirits: Founded in 1946, the Rosen family has built Sam’s Wine and Spirits into the single leading beverage retailer in the world. President of Sam’s Wine and Spirits, Brian Rosen, contributes the company’s success to its customer service, selection, price, and knowledgeable staff. The company has been honored by both Wine Enthusiast and Wine Spectator magazines as Retailer of the Year. Additionally, the Company earned Forbes' Best of the Web award in 2004 and 2005. Sam’s Wine and Spirits has four Chicago-area locations in Lincoln Park, Downers Grove, Highland Park, and the South Loop. To learn more about what Sam’s Wine and Spirits has to offer visit www.samswine.com.

Beer Focused Programs on ’08 EC Schedule

(TRAVERSE CITY, Mich) – In addition to the wealth of food and wine classes and two public receptions at the 2008 Epicurean Classic, a selection of classes and a gourmet dinner will focus on the vast world of beer.

Learn from experts such as Rex Halfpenny, publisher of Michigan Beer Guide; Ron Jeffries from Jolly Pumpkin Ales; Anheuser- Busch brewmaster Matt Licklider and representatives from New Holland Brewing Company, during these beer-specific programs at one of the premier culinary events in the country. Admission into the beer classes is $29 each. Advanced reservations are required online at www.EpicureanClassic.com.

TASTING CLASSES

Real Beer with Real Cheese - Rex Halfpenny
Friday, September 12 - 2:30 pm

Explore the amazing taste sensations to be found in pairing beer with cheese. Stepping way out of the box, away from mass-market American cheeses and mass-market light beers, challenge yourself to learn about the breath and diversity of aromas and flavors found in different old world beer styles and how they harmonize with classic old world cheeses. Discover for yourself how these two ancient food groups compliment and enhance each other in a delightfully informative presentation. Rex Halfpenny has traveled all over the US and much of the world in search of beer. He has been making beer, wine and mead at home since 1992. He left the corporate world in October 1996, to pursue self-employment in the brewing industry and since February 1997, he and his wife, Mary, have been publishing the Michigan Beer Guide, a unique periodical focusing on the Michigan beer culture.

A Tasting Tour of Europe's Most Historic Beers - Matt Licklider
Saturday, September 13 - 11:30 am

Here's a fantastic opportunity to belly-up for a tasting and history lesson of beers from the brewing world's heart and soul: Belgium, Germany and England. Anheuser- Busch brewmaster Matt Licklider will guide you through a flight of beers from some of the oldest breweries in the world including Stella Artois (Belgium), Leffe Blonde (Belgium), Hoegaarden (Belgium), Bass (England), Boddington's (England), and Beck's (Germany). If you thought you were familiar with these historic breweries, think again. In the brewing world, they don't take the word "brewmaster" lightly. Learn from the best. Matt has worked for Anheuser-Busch for more than 16 years in multiple A-B breweries around the world from Wuhan, China to Cartersville, GA to Fort Collins, CO. Matt is currently the Assistant Brewmaster in the Baldwinsville, NY brewery having responsibilities for the Brewhouse and Fermenting operations.

Artisan Sour Style Ales: Small Scale Production At Its Best - Ron Jeffries
Saturday, September 13 - 1:00 pm

Join owner and brewmaster Ron Jeffries of Jolly Pumpkin Artisan Ales, voted 8th Best Brewery in America, in an exciting look behind the scenes at this most enigmatic of breweries. Taste examples of Jolly Pumpkin's exquisite sour beers, as well as classics from around the globe. Well, Belgium anyway. Listen, learn, taste, enjoy, and fully understand why these are some of the world's most interesting, difficult-to-make beers.

Beers for Cellaring - Rex Halfpenny
Saturday, September 13 - 2:30 pm

The majority of the beer consumed in America is designed to be served young. Light American Lagers are engineered to the least objectionable to the most people, to do this they are filtered, pasteurized, highly carbonated, and served ice cold. These beers will not age at all. But this is only one kind of beer, like box table white wine designed to be served chilled does not reflect the world of wine. Many beer styles are brewed to be far more complex, are packaged live, and will condition over time if properly cared for. While sampling a variety of beer styles brewed to higher alcohol strength and to far greater complexity, learn everything you need to know to make wise purchase decisions for cellaring beer. Remember, you may not be able to afford the world's most expensive wines, but the best beers in the world are attainable and still remarkably affordable.

From the Farm to the Table Gourmet Dinner
Aerie Restaurant at Grand Traverse Resort & Spa

Featuring Select Beers from New Holland Brewing

Friday, September 12 – 6:00 pm

Chris Turano is a tremendously respected Chicago culinary talent with experience at some of the city’s most acclaimed dining spots. This dinner will reunite Turano with Grand Traverse Resort executive chef, Ted Cizma, formerly of Grace and Elaine’s in the Windy City. Turano is the top chef at Dine in the Crowne Metro Plaza Hotel in Chicago. Reservations are required by calling 231-534-6000.

Crisp pork with roasted red haven peach and veal jus with chile pepper and fresh basil

New Holland Brewing Co. Golden Cap- Saison Ale 2008
A modern interpretation of a traditional farmhouse ale. A soft, pale beer, Golden Cap accentuates the flavors and aromas of summer fields. Brewed with an ancestor to wheat called spelt, and bottle-conditioned; its straw-colored body accentuated with lively carbonation and unique fermentation profile evoke fresh cut hay and cracked peppercorns

Seared and Chilled American Bison Tenderloin with golden beet vinaigrette, marinated heirloom Romano beans and fresh horseradish

New Holland Brewing Co. "Black Tulip" Trippel Ale 2008
Golden in color, Black Tulip Trippel is a delightful beer with a slightly sweet body. Its ester-laden character reveals an enigmatic dance between Belgian ale yeast and Michigan beet sugar, conjuring hints of bananas and rock candy. Its inviting flavor is complemented by a pleasing dry finish.

Ale brined roasted chicken terrine with wild mushroom and black truffle

New Holland Brewing Co. "Dragon's Milk" Ale 2007
A complex ale with a soft, rich caramel-malt character intermingled with deep vanilla tones; all dancing in an oak bath.

Slow cooked Lamb Shank, Caramelized Cauliflower Risotto, shaved raw sunchoke

New Holland Brewing Co. "Blue Sunday" Sour ale 2008
A blended barrel project to commemorate 11 years in beer. Presents crisp body, tart cherry like notes and a malty sweetness on the finish.

Honey-Poached Apricots with Gingerbread, Vanilla Ice Cream and Tart Cherry Reduction

New Holland Brewing Co. "Pilgrims Dole" 2005
Barley wine-style ale made with fifty percent wheat malt, or "wheatwine". Pilgrim's Dole blends warming and slightly sweet flavors with a unique caramelized character.

Epicurean Classic was founded in 2004 by Mark Dressler and Matt Sutherland. Since that time, they have perfected a recipe for assembling an incredibly talented roster of national and international artisans highlighting fresh trends in food and wine, coupled with a stunning venue on Grand Traverse Bay. In just five short years, they have gained an enviable reputation among the nation’s finest food and wine industry leaders for this premier culinary celebration.

SPONSORS

KitchenAid, Meijer, Saturn of Traverse City, Passageways Travel/American Express, Great Lakes Culinary Institute, Traverse Magazine, Cherry Republic, General Cigar

PUBLIC CONTACT INFO

Epicurean Classic
www.EpicureanClassic.com
231.932.0475

New Holland Brewing to Celebrate 25 Employees Earning National “Certified Beer Server” Status With Special Cicerone Seminars & Dinner

(HOLLAND, Mich) – Twenty employees at New Holland Brewing Company in Holland have recently been awarded “Certified Beer Server” status and the brewery is shooting for a total of 25 by Labor Day – a mark no other brewpub or microbrewery in the country can claim. This endorsement is the first in a the three-phase Cicerone Certification Program, operated by national beer master Ray Daniels. It is the brewing industry’s equivalent to a certified wine Sommelier.

“The Cicerone program is important because it recognizes and encourages expertise,” says New Holland Beervangalist, Fred Bueltmann. “Craft beer drinkers seek a complete quality experience along with their craft beer, and Cicerone will help them know where to find it.”

To help celebrate this accomplishment, the partners at New Holland have invited Daniels to host a day of Cicerone activities – including seminars and a beer dinner – on Wednesday, September 24.

The day kicks off at Noon with Brewhouse Tours of New Holland’s 23,000-square-foot production facility with brewmaster, John Haggerty.

An “Introduction to Cicerone” will be offered from 1-2pm. During this session, one will learn the basics of how to become a Certified Beer Server. The program includes a review of basic beer serving know-how, what it means to become certified and how to take the exam.

From 3-4pm, it’s “Preparing for the Certified Cicerone Exam,” where Ray discusses and reviews the topics included on the advanced exam. He will also present a sample-version of the blind-tasting portion included in the Certified Cicerone Exam.

“Too often, great beer is harmed by improper service practices,” Daniels says. “Our program offers independent assessment and certification so that industry professionals – as well as consumers – can be sure of the knowledge and skills possessed by current and prospective beer servers. The more beer professionals understand about the many aspects of beer culture and service, the better beer will be for consumers.”

There is no charge for the seminars, but reservations are required by logging onto http://signup.newhollandbrew.com or by calling 616-510-2259. Space is limited to 20 individuals.

“Anyone can call themselves an expert on beer,” says Daniels. “But when consumers want great beer, they need help from a server who really knows beer flavors, styles and brands. Those with the title of ‘Certified Cicerone’ or ‘Master Cicerone’ have demonstrated their expertise in selecting and serving fine beer.”

Later than evening, a New Holland Beer Cicerone Dinner will be held at the acclaimed Journeyman Café in Fennville. This specially prepared dinner accentuates the marriage of beer’s flavors with local, hand-made cuisine and is a celebration of the accomplishment of the brewery’s staff. An additional 25 seats are open to the public, at $65 each.

The evening – touted a hedonistic, culinary adventure – features pairings and discussions by Ray Daniels, restaurant owners Amy Cook & Chef Matt Millar, and several New Holland representatives including Brett VanderKamp, founder; John Haggerty, brewmaster; and Fred Bueltmann, beervangelist.

Menu offerings include a fine selection of mouth-watering delicacies. The evening kicks off with a reception featuring parmesan gourgeres with Kathy Halinsky chevre & chive and salt cod, garlic & Binje potato fritters, paired with Full Circle.

The main entrees include shellfish ragout with Boeve Farm leeks, lemon thyme and sweet cream, paired with Golden Cap; Pumpkin agnolotti in parmesan broth with pumpkin seeds, brown butter, sage & Styrian pumpkin seed oil, paired with Ichabod; and blackberry glazed breast of smoked magret duck with braised lacinato kale & caramelized shallots and duck liver & balsamic vinaigrette, paired with Blue Sunday.

The dessert flight features dulche de leche custard with muscavado caramel, paired with Pilgrim’s Dole; tobacco chocolate truffle, paired with Dragon’s Milk; black walnut & olive oil cake with fall berries and maple crème fraiche, paired with Black Tulip; and goredawnzola blue cheese with Hasselman’s honeycomb, paired with Existential.

Ray Daniels is an author, editor and publisher of more than a dozen books on brewing and beer. He is graduate and senior faculty member at the Siebel Institute of Technology, is an internationally-known beer judge and organizer of scores of beer tasting events, including Chicago’s Real Ale Festival. Daniels is also past director of the Brewers Association Craft Beer Marketing Program.

New Holland Brewing is located at 66 E. 8th Street, Holland. Find them online at www.newhollandbrew.com.

IRON HILL BREWERY & RESTAURANT ANNOUNCES OKTOBERFEST MENU AND BEER PAIRINGS

WILMINGTON, DE - This autumn, ever-popular beer and dining destination Iron Hill Brewery & Restaurant is offering guests a hearty, two-course Oktoberfest Menu at all seven of its award-winning locations. This special meal will be available from September 15 until October 31, and costs $19.95. Each course pairs with one of Iron Hill's handcrafted beers, available in 10 oz. draughts for $2.50 each.

"For brewers, Oktoberfest is one of the highlights of our year, an age-old tradition that began in Germany and is now one of the most exciting beer events in the world," says Director of Brewing Operations Mark Edelson. "We love all aspects of beer culture, and this is such a natural way to celebrate by combining our two favorite things: great food and great beer."

The first course of the Oktoberfest Menu is a Grilled Sausage Platter, with bratwurst, knockwurst, braised lentils, watercress and a stone-ground mustard drizzle. Iron Hill suggests their Vienna Red Lager, an amber Austrian lager with bread-y malt aroma and flavor and a crisp, clean finish as an ideal complement to the flavorful sausages. The entrée is a Pan Roasted Pork Tenderloin, with Yukon gold smashed potatoes, beer braised cabbage, house-made apple sauce and gingersnap gravy, paired with Oktoberfest, a seasonal, full-bodied amber lager with firm malt flavor, balanced with mild bitterness and a clean, dry finish.

Iron Hill Brewery & Restaurant has seven locations, in Newark, DE; Wilmington, DE; Media, PA; West Chester, PA; North Wales, PA; Phoenixville, PA and Lancaster, PA. All seven locations are open seven days a week for lunch and dinner. For more information about Iron Hill, or to make a reservation at any of their locations, please visit their website at www.ironhillbrewery.com .

Newly Formed Great Lakes Cider & Perry Association Plans Kick-Off Festival

Activities planned for September 6-7 at Uncle John’s Cider Mill in St. Johns

(ST. JOHNS, Mich) – The newly organized Great Lake Cider & Perry Association is planning a kick-off festival for September 6-7 at Uncle John’s Cider Mill in St. Johns. Throughout the weekend, samples of the finest cider and perry (cider made from pears) from the states and provinces that border the Great Lakes will be available for tasting.

Admission is $5 and includes a souvenir glass and three pours; additional pours are available for an additional fee. Admission tickets for the Great Lakes Cider & Perry Festival can be purchased online at www.michiganvine.com/blog/tickets. The festival runs from 11am until 6pm on Saturday and Noon-4pm on Sunday.

In addition to the cider and perry tastings, food vendors will be selling sweet and savory selections. Attendees will also have an opportunity to stock up on these not-so-easy-to-get beverages, available for purchase during the event. Live entertainment, including Spur of the Moment Band from 1-4pm on Saturday and Fading World Band from 1-4pm on Sunday, as well as all of Uncle John’s Cider Mill’s family-based activities will make up the weekend’s festivities.

Sunday also includes the first official meeting of the association (10am-Noon) where the merits and goals of the organization, as well as the dues structure and general business issues will be discussed. This meeting is open to individual cider/perry makers and others interested in joining the organization. The steering committee for the Great Lakes Cider & Perry Association is made up of commercial wineries and cideries, near-commercial cideries and serious home producers from Michigan, New York and Wisconsin. A board of directors is expected to be elected at the meeting.

From Noon-2pm, non-commercial cider makers will submit their best cider and perry samples for a Sensory Panel Evaluation by both a panel of experts and festival attendees. Commercial wineries are encouraged to bring tank/barrel samples for evaluation as well.

Uncle John’s Cider Mill is located at 8614 N US 127, St. Johns, just north of Lansing. Or, find them online at www.ujcidermill.com

TIMBER RIDGE RESORT COMBINES COLOR TOURING WITH MICROBREWS

The Microbrew “Color Tour” Package Is a New Way to Enjoy Autumn Up North

TRAVERSE CITY, MICH---When Timber Ridge Resort first introduced its event Suds & Snow, which pairs the beauty of northern Michigan’s scenic outdoors with handcrafted beers from some of Michigan’s finest microbreweries, it was never expected to take off so quickly. The inaugural year, 2007, welcomed over 200 guests and this past winter’s event saw over 700 participants celebrating brews and snowshoes. Timber Ridge is riding this wave of success to incorporate another microbrew tasting event this autumn: the Microbrew Color Tour, scheduled for September 26-28. (Check-in is either on September 26 or 27 with late check-out on September 28).

“With so many guests in town for the autumn color tours,” begins resort co-owner Kristin Levesque, “we thought that we would welcome them to enjoy a campsite or cabin in the woods with a microbrew in hand.” The package presents a distinctive way to encourage visitors to enjoy the fiery colors of the turning trees all while relishing the reds, golds, and browns of the featured Michigan microbrews.

The private, park-guest-only package includes two days of unlimited beer sampling, starting with a Friday, September 26, welcome reception at 5:00 p.m. (till supplies last) featuring New Holland Brewing Company and continues to Saturday at the Microbrew Color Tour Tent from 3:00 to 7:00 p.m. Four Michigan breweries will be offering samples of their specialty brews: Right Brain Brewery of Traverse City, Short’s Brewing Company in Bellaire, Founder’s Brewing Company of Grand Rapids, and Arbor Brewing Company from Ann Arbor.

“Think of this packaged event as ‘Suds and Snow Light’,” says Marketing and Events Director Sara Klebba. “The concept of pairing the outdoors with beer tasting is attractive to both outdoor and microbrew aficionados. These groups seem to have quite a bit in common.”

For outdoor enthusiasts, incorporating a color tour through the resort’s miles of trails or on the road exploring northern Michigan’s many scenic drives is a must in the autumn. With the Microbrew Color Tour Tent open from 3:00 to 7:00 PM, guests will have plenty of time to plan these types of activities and return to Timber Ridge to enjoy the festivities. For those who want to add some recreation to the event, volleyball and dodge ball will be just a stone’s throw from the tasting. A variety of food will also be available for purchase.

Packages begin at just $59 for one night on a water/electric campsite. A variety of sites are available as well as cabins and cottages. Package price includes the welcome reception and Microbrew Color Tour Tent tickets for two people. Additional guests will be charged $20 each to participate in the tastings. This event is for Timber Ridge guests only. For more details and package pricing, visit www.TimberRidgeResort.net or call (800) 909-2327.

Timber Ridge RV & Recreation Resort, located at 4050 Hammond Rd. East in Traverse City, is an all-season recreation resort featuring RV and tent camping; overnight cabin and cottage rentals; family oriented activities; a banquet facility and tents for weddings, events, reunions, family gatherings, and meetings; access to the popular VASA trail system; park model sales; and renowned events like the North American VASA, Iceman Cometh Challenge mountain bike race, and Timber Ridge’s own Suds & Snow. Visit www.TimberRidgeResort.net or call (231) 947-2770 for more information.

WeLoveLocal.com

Attention travellers! This place is a great way to locate the best drinking holes in the UK. There are so many comparison sites out there nowadays, but We Love Local offer a free listing service to pubs and bars keen to attract a broader clientele; the procedure is simple: you visit a bar, the staff inform you (after you've sipped your pint of Westcountry Ale) that you can review the place - with an honest appraisal of whether you like it or not - and you post your review on We Love Local's website. So whether you're looking for good bars in Manchester (home to Sherlock Holmes author Sir Arthur Conan Doyle, who enjoyed many a good porter while thinking up the Hound of the Baskervilles) or you're visiting the Yorkshire Dales and need some Leeds Pub Reviews, it's worth getting the lowdown here.

DISTRITO SERVES A STIMULATING SELECTION OF MARGARITAS, JUICES AND SPECIALTY COCKTAILS

PHILADELPHIA, PA – The city’s most exciting cocktail selections are at Chef Jose Garces’ modern Mexican restaurant, Distrito (3945 Chestnut Street, 215-222-1657). A high-energy tribute to the spirited culture and cuisine of Mexico City, Distrito is the city’s most interactive restaurant. They serve equally thrilling libations at their two bars, one upstairs with adjacent swinging seats and one downstairs with “scorpions” preserved in the resin of the bar top. Whether for a fresh-pressed juice cocktail or something a bit stronger, Distrito is a mecca for fresh, flavorful drinks.

The cocktail menu is a celebration of Mexican-inspired favorites, starting with a selection of eight signature margaritas that includes: Distrito, Jimador reposado tequila with triple sec and lime; Hemingway, chile-infused Hornitos tequila with maraschino and grapefruit; Frozen Strawberry; and Jefe, or “Chef,” Garces signature margarita, made with Don Julio reposado tequila, Patron cointreau and lime. Margaritas range in price from $8 to $14.

Other signature, non-margarita drinks include: Michelada, a Mexican standard, Modelo Especial with lime, spices and salt; Mil Mascaras, Skyy vodka with peach, coconut and cumin; Tigre Matalico, Barsol pisco with pineapple and tomatillo; and Rey Misterio, Oronoco rum with Castries Peanut Crème, cocoa and bitters. Several of the signature cocktails are named for Mexico’s famed lucha libre, or free fight professional wrestlers. Prices range from $6 to $12.

Distrito’s bar features a selection of more than 70 tequilas. The beer selection is largely Mexican in bottles and local on draught, and includes a signature tap from West Philadelphia craft brewery Dock Street that was created especially for Distrito. A list of North- and South-of-the-Border wines is also available. A fresh fruit bar provides a rotating, daily selection of juices for non-alcoholic libations, all priced at $3, including: Jarritos, with fruit punch and watermelon, and Boing with guava, mango and strawberry.

Distrito is located at 3945 Chestnut Street, in West Philadelphia’s bustling University City neighborhood, and is open for dinner seven days a week, on Sunday and Monday from 5 p.m. – 10 p.m., Tuesday through Thursday from 5 p.m. – 11 p.m. and Friday and Saturday from 5 p.m. – 12 a.m. For reservations or more information, please call 215-222-1657 or visit their website at www.distritorestaurant.com.

American Craft Beer to be showcased at the 2008 Great British Beer Festival

Export Development Program to exhibit American Craft Beer in U. K.

Boulder, Colorado. August 5, 2008- Seventeen of America's Craft Breweries will be represented at this year's Great British Beer Festival, 5-9th August, at Earl's Court, London. The breweries will serve 57 hand-crafted ales and lagers of varying styles in the International Section of the event. The offering will be the largest amount of American Craft Beer to be available at the GBBF in its 31 year existence.

American Craft Beer will be on display as it has never been before - alongside European countries whose beer styles have helped to influence the American Craft Beer movement. "The Brewers Association and its Export Development Program are extremely honored to participate in the Great British Beer Festival," says Brewers Association Vice President Bob Pease. "The featuring of American Craft Beer in the Bieres sans frontiers area of the festival helps reinforce the image of American Craft Beer as a world-class brand."

Festival official and Bieres Sans Frontiere's Manager Andy Benson stated, "We aim to feature the best beer from around the world and American craft beer is a very important part of that, and one which has increased in size at the festival over recent years. American brewers are extremely innovative and produce an incredible variety of beer styles, which are of the utmost quality. They brew beers which others wouldn't dare to brew, push the boundaries of brewing and have acted as an inspiration to brewers in many other countries."

"America's small and independent brewers are often inspired by the great brewing traditions of the Great Britain and are excited about showcasing their interpretations of these classic brewing styles," remarks Pease. In addition to affecting the styles of American Craft Beer, the European beer festival also served as the model for The Great American Beer Festival, held in Denver, Colorado every fall, the largest beer festival in the U.S.

The Brewers Association's (BA) Export Development Program facilitated the beers’ trip to Great Britain. The program utilizes awarded grant money to help promote American Craft Beer in countries all over the world. To date the Export Development Program has been able to promote their members' beer in Scandinavia, The Netherlands, Italy, China, Japan, Australia and Germany.

More information about the Export Development Program can be found at: http://www.beertown.org/craftbrewing/edp.html.