Contribution by Stevie Kirby
Do you ever wonder if you are dating the right person? I think everyone has thoughts wondering if they are with the right person. I know I did. Well, I did until this week. I recently moved into a new apartment on the other side of town. I have moved a lot and each time no one was eager to help. My girlfriend was my hero this time. She helped me with everything. She labeled all ohttp://www.blogger.com/img/blank.giff the boxes to make the move easier. She helped unload all of the boxes and organized everything. She called and set up Directtv before the move, so I didn’t miss the football games. She even went out to get food, while I was loading the boxes into one of the cars. She tried so hard to make everything easy and pleasant. No one I have ever been with has gone to so much trouble to help do something no one actually wants to do. All of my doubts about her being the “one” have disappeared.
Tuesday, October 4, 2011
Friday, September 30, 2011
HISTORIC BREW BROUGHT BACK TO LIFE
Courage Imperial Russian Stout, a beer last brewed in London in 1982, has
been recreated by Wells and Young’s head brewer,
Jim Robertson, who last crafted the beer in Horselydown, London.
The beer, which has become an iconic and much sought after brew, is being
officially launched at the Great American Beer Festival at the renowned
Falling Rock Taphouse, Denver, on the 30th September.
The beer has been maturing since May this year and Robertson admits
brewing the iconic beer has been a joy. He says: “I was one of the last
brewers to produce this beer in London and it has been an honour, a
privilege and, I must admit, a labour of love for me. This beer is a real
test of my abilities as a brewer – it uses a large amount of raw
ingredients and brewing the beer in an automated brewery has been a real
challenge. But I’m incredibly happy with the final brew, and can not wait
to share it with people at the launch.”
The 10% ABV beer, which is set to be produced yearly by Wells and Young’s,
will be available in the US initially, but beer lovers in the UK need not
worry as there are plans to make Courage Imperial Russian Stout more
widely available in 2012.
Leading beer journalist Melissa Cole has been working closely with Jim and
was instrumental in persuading Jim to take on the challenge to brew this
iconic beer again. She says: “This beer is as steeped in history as it is
in flavour, and I'm thrilled to be just a small part of its story because
I personally know of at least three professional brewers that this beer
inspired to get into the industry, that's how amazing it is.
"I can't wait to hear what people think of it because Jim has done such a
great job of re-creating the unique flavour fingerprint of Courage
Imperial Russian Stout, which is so indulgent it should almost be
illegal!"
Russian Imperial Stout is a strong dark stout dating back to the 18th
century when it was produced at Thrale’s Brewery in London to export to
the court of Catherine II of Russia. The high alcoholic strength was
necessary to prevent the beer from freezing in the temperatures of the
Baltic Sea on its voyage to Russia and along with a high degree of hop it
has the keeping quality of a fine wine.
In 1791 the brewery changed hands and the beer became known as Barclay
Perkins Imperial Stout. When the brewery was taken over by local rivals
Courage the beer was renamed Courage Imperial Russian Stout.
Wells and Young’s Brewing Company acquired the Courage brands in 2007 with
Jim Robertson overseeing the transfer of Courage Best and Directors to the
brewery in Bedford.
Courage Imperial Russian Stout has a rich, espresso body with pear
overtones and an intriguing fresh, smoky, fruity finish. The beer is
brewed with chocolate, amber and pale ale malts, Hersbrucker and Styrian
Goldings hops and accredited natural mineral water from the brewery’s very
own well.
Jim adds: “Although the beer has been maturing since May 2011, if you
really have the patience and the willpower, it is best to let the beer
mature in the bottle for up to thirteen years!”
been recreated by Wells and Young’s head brewer,
Jim Robertson, who last crafted the beer in Horselydown, London.
The beer, which has become an iconic and much sought after brew, is being
officially launched at the Great American Beer Festival at the renowned
Falling Rock Taphouse, Denver, on the 30th September.
The beer has been maturing since May this year and Robertson admits
brewing the iconic beer has been a joy. He says: “I was one of the last
brewers to produce this beer in London and it has been an honour, a
privilege and, I must admit, a labour of love for me. This beer is a real
test of my abilities as a brewer – it uses a large amount of raw
ingredients and brewing the beer in an automated brewery has been a real
challenge. But I’m incredibly happy with the final brew, and can not wait
to share it with people at the launch.”
The 10% ABV beer, which is set to be produced yearly by Wells and Young’s,
will be available in the US initially, but beer lovers in the UK need not
worry as there are plans to make Courage Imperial Russian Stout more
widely available in 2012.
Leading beer journalist Melissa Cole has been working closely with Jim and
was instrumental in persuading Jim to take on the challenge to brew this
iconic beer again. She says: “This beer is as steeped in history as it is
in flavour, and I'm thrilled to be just a small part of its story because
I personally know of at least three professional brewers that this beer
inspired to get into the industry, that's how amazing it is.
"I can't wait to hear what people think of it because Jim has done such a
great job of re-creating the unique flavour fingerprint of Courage
Imperial Russian Stout, which is so indulgent it should almost be
illegal!"
Russian Imperial Stout is a strong dark stout dating back to the 18th
century when it was produced at Thrale’s Brewery in London to export to
the court of Catherine II of Russia. The high alcoholic strength was
necessary to prevent the beer from freezing in the temperatures of the
Baltic Sea on its voyage to Russia and along with a high degree of hop it
has the keeping quality of a fine wine.
In 1791 the brewery changed hands and the beer became known as Barclay
Perkins Imperial Stout. When the brewery was taken over by local rivals
Courage the beer was renamed Courage Imperial Russian Stout.
Wells and Young’s Brewing Company acquired the Courage brands in 2007 with
Jim Robertson overseeing the transfer of Courage Best and Directors to the
brewery in Bedford.
Courage Imperial Russian Stout has a rich, espresso body with pear
overtones and an intriguing fresh, smoky, fruity finish. The beer is
brewed with chocolate, amber and pale ale malts, Hersbrucker and Styrian
Goldings hops and accredited natural mineral water from the brewery’s very
own well.
Jim adds: “Although the beer has been maturing since May 2011, if you
really have the patience and the willpower, it is best to let the beer
mature in the bottle for up to thirteen years!”
Friday, August 26, 2011
500 years ago, yeast's epic journey gave rise to lager beer
MADISON - In the 15th century, when Europeans first began moving people and goods
across the Atlantic, a microscopic stowaway somehow made its way to the caves and
monasteries of Bavaria.
The stowaway, a yeast that may have been transported from a distant shore on a piece
of wood or in the stomach of a fruit fly, was destined for great things. In the dank
caves and monastery cellars where 15th century brewmeisters stored their product,
the newly arrived yeast fused with a distant relative, the domesticated yeast used
for millennia to make leavened bread and ferment wine and ale. The resulting hybrid
- representing a marriage of species as evolutionarily separated as humans and
chickens - would give us lager, the clear, cold-fermented beer first brewed by 15th
century Bavarians and that today is among the most popular - if not the most popular
- alcoholic beverage in the world.
And while scientists and brewers have long known that the yeast that gives beer the
capacity to ferment at cold temperatures was a hybrid, only one player was known:
Saccharomyces cerevisiae, the yeast used to make leavened bread and ferment wine and
ale. Its partner, which conferred on beer the ability to ferment in the cold,
remained a puzzle, as scientists were unable to find it among the 1,000 or so
species of yeast known to science.
Now, an international team of researchers believes it has identified the wild yeast
that, in the age of sail, apparently traveled more than 7,000 miles to those
Bavarian caves to make a fortuitous microbial match that today underpins the $250
billion a year lager beer industry.
Writing this week (Aug. 22) in the Proceedings of the National Academy of Sciences,
researchers from Portugal, Argentina and the United States describe the discovery of
a wild yeast in the beech forests of Patagonia, the alpine region at the tip of
South America, that apparently solves the age-old mystery of the origin of the yeast
that made cold-temperature fermentation and lager beer possible.
"People have been hunting for this thing for decades," explains Chris Todd
Hittinger, a University of Wisconsin-Madison genetics professor and a co-author of
the new study. "And now we've found it. It is clearly the missing species. The only
thing we can't say is if it also exists elsewhere (in the wild) and hasn't been
found."
The newfound yeast, dubbed Saccharomyces eubayanus, was discovered as part of an
exhaustive global search, led by the New University of Lisbon's José Paulo Sampaio
and Paula Gonçalves. Aimed squarely at resolving the lager yeast mystery, the
Portuguese team sorted through European yeast collections, combed the scientific
literature and gathered new yeasts from European environments. Their efforts yielded
no candidate species of European origin.
Expanding the search to other parts of the world, however, finally paid dividends
when collaborator Diego Libkind of the Institute for Biodiversity and Environment
Research (CONICET) in Bariloche, Argentina, found in galls that infect beech trees a
candidate species whose genetic material seemed to be a close match to the missing
half of the lager yeast.
"Beech galls are very rich in simple sugars. It's a sugar rich habitat that yeast
seem to love," notes Hittinger.
The yeast is so active in the galls, according to Libkind, that they spontaneously
ferment. "When overmature, they fall all together to the (forest) floor where they
often form a thick carpet that has an intense ethanol odor, most probably due to the
hard work of our new Saccharomyces eubayanus."
The new yeast was hustled off to the University of Colorado School of Medicine,
where a team that included Hittinger, Jim Dover and Mark Johnston sequenced its
genome. "It proved to be distinct from every known wild species of yeast, but was
99.5 percent identical to the non-ale yeast portion of the lager genome," says
Hittinger, now an assistant professor of genetics at UW-Madison.
The Colorado team also identified genetic mutations in the lager yeast hybrid
distinctive from the genome of the wild lager yeast. Those changes - taking place in
a brewing environment where evolution can be amped up by the abundance of yeast -
accumulated since those first immigrant yeasts melded with their ale cousins 500
years ago and have refined the lager yeast's ability to metabolize sugar and malt
and to produce sulfites, transforming an organism that evolved on beech trees into a
lean, mean beer-making machine.
"Our discovery suggests that hybridization instantaneously formed an imperfect
'proto-lager' yeast that was more cold-tolerant than ale yeast and ideal for the
cool Bavarian lagering process," Hittinger avers. "After adding some new variation
for brewers to exploit, its sugar metabolism probably became more like ale yeast and
better at producing beer."
across the Atlantic, a microscopic stowaway somehow made its way to the caves and
monasteries of Bavaria.
The stowaway, a yeast that may have been transported from a distant shore on a piece
of wood or in the stomach of a fruit fly, was destined for great things. In the dank
caves and monastery cellars where 15th century brewmeisters stored their product,
the newly arrived yeast fused with a distant relative, the domesticated yeast used
for millennia to make leavened bread and ferment wine and ale. The resulting hybrid
- representing a marriage of species as evolutionarily separated as humans and
chickens - would give us lager, the clear, cold-fermented beer first brewed by 15th
century Bavarians and that today is among the most popular - if not the most popular
- alcoholic beverage in the world.
And while scientists and brewers have long known that the yeast that gives beer the
capacity to ferment at cold temperatures was a hybrid, only one player was known:
Saccharomyces cerevisiae, the yeast used to make leavened bread and ferment wine and
ale. Its partner, which conferred on beer the ability to ferment in the cold,
remained a puzzle, as scientists were unable to find it among the 1,000 or so
species of yeast known to science.
Now, an international team of researchers believes it has identified the wild yeast
that, in the age of sail, apparently traveled more than 7,000 miles to those
Bavarian caves to make a fortuitous microbial match that today underpins the $250
billion a year lager beer industry.
Writing this week (Aug. 22) in the Proceedings of the National Academy of Sciences,
researchers from Portugal, Argentina and the United States describe the discovery of
a wild yeast in the beech forests of Patagonia, the alpine region at the tip of
South America, that apparently solves the age-old mystery of the origin of the yeast
that made cold-temperature fermentation and lager beer possible.
"People have been hunting for this thing for decades," explains Chris Todd
Hittinger, a University of Wisconsin-Madison genetics professor and a co-author of
the new study. "And now we've found it. It is clearly the missing species. The only
thing we can't say is if it also exists elsewhere (in the wild) and hasn't been
found."
The newfound yeast, dubbed Saccharomyces eubayanus, was discovered as part of an
exhaustive global search, led by the New University of Lisbon's José Paulo Sampaio
and Paula Gonçalves. Aimed squarely at resolving the lager yeast mystery, the
Portuguese team sorted through European yeast collections, combed the scientific
literature and gathered new yeasts from European environments. Their efforts yielded
no candidate species of European origin.
Expanding the search to other parts of the world, however, finally paid dividends
when collaborator Diego Libkind of the Institute for Biodiversity and Environment
Research (CONICET) in Bariloche, Argentina, found in galls that infect beech trees a
candidate species whose genetic material seemed to be a close match to the missing
half of the lager yeast.
"Beech galls are very rich in simple sugars. It's a sugar rich habitat that yeast
seem to love," notes Hittinger.
The yeast is so active in the galls, according to Libkind, that they spontaneously
ferment. "When overmature, they fall all together to the (forest) floor where they
often form a thick carpet that has an intense ethanol odor, most probably due to the
hard work of our new Saccharomyces eubayanus."
The new yeast was hustled off to the University of Colorado School of Medicine,
where a team that included Hittinger, Jim Dover and Mark Johnston sequenced its
genome. "It proved to be distinct from every known wild species of yeast, but was
99.5 percent identical to the non-ale yeast portion of the lager genome," says
Hittinger, now an assistant professor of genetics at UW-Madison.
The Colorado team also identified genetic mutations in the lager yeast hybrid
distinctive from the genome of the wild lager yeast. Those changes - taking place in
a brewing environment where evolution can be amped up by the abundance of yeast -
accumulated since those first immigrant yeasts melded with their ale cousins 500
years ago and have refined the lager yeast's ability to metabolize sugar and malt
and to produce sulfites, transforming an organism that evolved on beech trees into a
lean, mean beer-making machine.
"Our discovery suggests that hybridization instantaneously formed an imperfect
'proto-lager' yeast that was more cold-tolerant than ale yeast and ideal for the
cool Bavarian lagering process," Hittinger avers. "After adding some new variation
for brewers to exploit, its sugar metabolism probably became more like ale yeast and
better at producing beer."
Thursday, August 4, 2011
Draft beer for everyone: No man left behind!
Birdman Brewing Company, LLC strives to grant universal access to the wonderful world of draft beer.
Let’s face it. The world can be a pretty messed up place. The line between the ‘Haves’ and ‘Have Nots’ in the world is widening. The rich get richer. The poor get poorer. At the same time, the Federal deficit is growing out of control, and educational funding is being slashed left and right at the national, state and local levels. We see wars that never seem to end and a surge of national disasters. Crime rates are up, and Wall Street seems just one news story away from a big tumble.
But we are here to reassure you that it’s not all doom and gloom. In this uncertain world around us, there is, in fact, one universal constant that brings hope, optimism, happiness and peace. We’re talking about draft beer, people. Good old, free-flowing draft beer. It’s been curing the world’s ales, er…ails, for literally centuries in one form or another.
So it is with this understanding that Birdman Brewing Company, LLC proposes the No Thirsty Man Left Behind Act of 2011. With undying commitment to the vision of granting draft beer access to every man, woman, and 21-or-older-child, we will strive to source draft beer equipment and to provide it to today’s Every Man at a price and value that is accessible to the masses.
In this messed up world, where politicians choose to serve themselves rather than their constituents, we say that it’s time to serve ourselves. And we can think of nothing better to serve, than a draft beer. No man shall be left behind.
Birdman Brewing Company, LLC is committed to providing draft, kegging and homebrewing equipment at a price that leaves no man behind. www.birdmanbrewing.com
Wednesday, August 3, 2011
CAMRA - ‘People’s Pint’ to help save community pubs and promote responsible drinking
At the Great British Beer Festival today, CAMRA, the Campaign for Real Ale, has welcomed the Government’s decision to introduce a 50% excise duty reduction on beers at or below 2.8% ABV from October 2011 in a move that will allow consumers to enjoy a lower priced and lower strength pint in their local.
CAMRA predicts the introduction of low strength beers – dubbed the ‘People’s Pints’ - in pubs could be a huge boost to the licensed trade in light of new consumer research – out today - showing how 1 in 2 regular pub goers would like to see more pubs selling a low strength beer option.
Building on the success of a campaign which CAMRA has been leading since 2009, further new research has shown how pub goers would like to see more pubs selling low strength beers due to factors such as the ability to help regulate drinking levels, their more refreshing taste, their low calorie content, and their lower cost.
CAMRA estimates that someone drinking a pint in a pub could save 50p per pint if they choose a lower strength beer compared to an average 4% ABV bitter.
Mike Benner, CAMRA’s Chief Executive, said:
‘On the basis of today’s research, CAMRA believes the introduction of a low strength beer option in pubs could be a great selling point for all licensees looking to offer diversity and choice to their customers, as well as making it easier to regulate their drinking.
‘Brewers are proving it is wholly possible to brew a low strength real ale packed with flavour, and as we’ve emphasised before, introducing the ‘People’s Pint’ into pubs is a win-win scenario for both the industry and Government in promoting a responsible drinking message.
‘Lower strength beers also offer a great choice to the health-conscious consumer as they have fewer calories than stronger drinks, so there’s no need to ditch your pint if you are counting the calories and research has shown that they are effective in rehydrating***. With lower strength real ales you have a product that is natural, refreshing, and can be part of a healthy lifestyle.
‘A lower rate of duty on lower strength beers is a win-win scenario for the industry and for Government and CAMRA is urging the Government to call for the EU Excise Directives to be amended to enable beers up to 3.5% to benefit from a reduced rate of duty. This would provide a great boost for community pubs and responsible drinking.’
Lower Strength Taste Test
On the eve of the Great British Beer Festival CAMRA conducted a taste test to find out whether beer experts could differentiate between a low and mid strength real ale. In a tasting consisting of real ales from 2% to 3.5% ABV, even a panel of experienced drinkers did not manage to correctly differentiate the products.
As part of its continued campaigning, CAMRA is calling on the Government to extend the announced duty relief rate up to 3.5% ABV. Bearing in mind 19 different British real ales will be on show throughout the Festival week at or below 3.5% ABV, CAMRA is inviting consumers to come down and see for themselves the amount of flavour packed into low strength beers by Britain’s skilled craftsmen, and conduct their own taste tests.
4th Annual NY Craft Beer Week :: September 16 - September 25, 2011
New York City's Top Craft Brewers, Celebrity Chefs, Beer Bars and Acclaimed Restaurants Celebrate Beer Week with an Array of Delicious Events & Promotions
Special Events in all Five Boroughs Featuring
Exclusive Press Preview Event at Brooklyn Brewery, 4th Annual Freaktoberfest Boutique Beer & Music Festival, Get Real's All-American Craft Beer & Food Festival, Zagat Sponsored "Beer Pairing Menus," Garrett Oliver's "Oxford Companion to Beer" Launch Event, Celebrity Chef Food & Beer Pairing Dinners, Meet The Brewer Events, Beer Tours, and Much More
Plus a New Official Beer for NY Craft Beer Week: Geektoberfest,
and iPhone & Droid Apps for NY Craft Beer Week
New York, NY - August 3, 2011 - The 4th Annual NY Craft Beer Week rounds up the state's premiere breweries, local celebrity chefs, over 100 beer destinations and 30 renowned restaurants across the City for an amazing line-up of special events happening in all five boroughs from Friday, September 16 - Sunday, September 25, 2011. Celebrated events such as the 4th Annual Freaktoberfest Boutique Beer & Music Festival, Get Real's All-American Craft Beer & Food Festival, and Brewer's Choice will return as part of this year's Beer Week. The week will also feature newly conceived boutique events, specialty food and beer pairing menus, educational tastings and tours, and the release of the official beer of the Week: Geektoberfest. Brewed by Shmaltz Brewing, Captain Lawrence Brewing, and Ithaca Beer Co., Geektoberfest includes a special blend of six barrel-aged beers, and will be available on draft at select Beer Week events and participating craft beer bars across New York City.
New York City beer enthusiasts and foodies alike will have the opportunity to enjoy over 100 craft beer destinations with the much-anticipated NYC Beer Passport 2011, the official NY Craft Beer Week program and resource guide. Passports are $10, and patrons will receive promotional deals and discounts on selections from their favorite craft breweries at participating venues. Each venue will feature one specific brewery, and instead of paying $7 per glass of beer, it's only $3 for the same beer through the Passport program (Passports have an offer for one serving at each bar). A majority of the bars will also offer a one-time $2 off a NY State produced beer through Labor Day 2012 to extend the Passport's value for those consumers unable to visit every bar during the Beer Week (offers may vary). Passports will be available for purchase at www.nycbeerweek.com, at each participating venue, a handful of retail outlets including the Strand Bookstore and others TBA, and in a new digital format as iPhone and Droid apps.
Passports include a calendar of all the featured events with a detailed description of each event, special editorial sections written by influential beer writers and industry insiders, FAQ's about NY Craft Beer Week, a list of all the participating restaurants with Zagat's "Beer Pairing Menus," a list of all the bars and retail outlets involved with NY Craft Beer Week, and much more.
Premiering this year is the NY Craft Beer Week mobile app for the iPhone and Droid, developed by technology partner Seed Labs. Both the free and paid apps will include: instant access to all updated content on nycbeerweek.org, a dedicated page for each venue (highlighting their brewery of choice, special offers and events schedule), a GPS powered map allowing users to find venues by distance, proximity to subway stops and featured brewery along with subway and walking directions, a searchable list of beers, and Foursquare-like functionality that will allow users to compete for fame, glory and prizes by "checking in" at venues and "checking off" beers they drink while simultaneously updating their Facebook and Twitter social networks on their activity. Badges that can be earned through "checking in" range from champions of various beer styles and beers from given geographic areas to conquering the full range of participating venues in each neighborhood. The free version of the app will serve as a companion to the printed passport, while the paid version will sell for $10 and allow users to redeem all of the deals offered in the printed passport.
Please see the initial list below highlighting the special events and promotions happening during the 4th Annual Craft Beer Week. Many more events and additional detailed information will be announced soon.
*Brooklyn Brewery Presents "Exclusive Press Preview Event" (Thursday, August 25, 6:30 pm)
-Come celebrate the release of the NYC Beer Passport. Fellow journalists and all participating breweries, bars, chefs, etc will enjoy locally produced artisan foods paired with craft beers provided by Brooklyn Brewery as well as other breweries.
*NYC Passport 2011
-Passport holders have access to special promotions at 100+ craft beer venues all over New York City (during the Beer Week and throughout the next year)!
*Zagat Sponsored "Beer Pairing Menus"
-Happening throughout the entire Beer Week, Zagat will present three- or four-course beer and food pairing menus at several prestigious restaurants. Each prix fixe menu includes a unique beer pairing for each course with prices varying between the restaurants.
*4th Annual Freaktoberfest Boutique Beer & Music Festival (Southpaw, Park Slope: Friday, September 16, 7 pm, $50)
-Sponsored by Shmaltz Brewing Company, Southpaw, Smuttynose and Beertender Brooklyn, more than 20 brewery owners will pour specialty beers while famous sideshow performers host the event and offer special performances alongside local indie-rock bands, burlesque dancers, and DJs. Freaktoberfest is the official "Opening Night Celebration" of NY Craft Beer Week. Tickets are now on sale through Ticketweb. More info is available at freaktoberfest.blogspot.com.
*Brewer's Choice (City Winery: Thursday, September 22)
-15 Brewmasters present their best beers and favorite food pairings in an intimate walk around tasting event for more than 400 people. More info at www.nycbrewerschoice.com
*Get Real's All-American Craft Beer & Food Festival (Friday, September 23 & Saturday, September 24)
-A one-of-a-kind tasting event, Get Real's All-American Fest will feature 80 of America's finest craft beers on tap, a cask bar with 30 cask-conditioned ales, the tri-state area's best homebrews, food tastings from some of NYC's top restaurants and food artisans, educational seminars, and, new for 2011, the first All-Americas Craft Chocolate Fest featuring some of America's top artisanal chocolate makers. Event details can be found at getrealny.com.
*The Ultimate Brewmaster's Degustation @ Mas (farmhouse) (Date and Price TBA)
-A reprisal of the phenomenal dinner held during the 2010 Beer Week. The special menu for the night at fine dining standout, Mas (farmhouse), will feature six courses prepared using creative reinterpretations of beer, and each course will be paired to a beer from different breweries. Many of the beers being featured during the dinner will have their brewmasters in attendance. Additional details will be announced soon.
*Brewer's Brunch (Sunday, September 25: Location and Price TBA)
-The best way to cap off an extended week of outstanding beers is to kick back with your friends and relive the best moments. With the hair of the dog in full effect, expect to find a broad selection of beers, reinventions of classic brunch cocktails using beer, and a broad gathering of industry luminaries as a leisurely brunch is enjoyed and the Beer Week is brought to a celebrated close. This is the "Official Closing Event" of the Week. Additional details will be announced soon.
*Garrett Oliver's Oxford Companion to Beer Launch Event (Location, Date & Price TBA)
-Brooklyn Brewery brewmaster and award-winning author of The Brewmaster's Table (2005), Garrett Oliver will host a special event celebrating the launch of his new book, Oxford Companion to Beer. Additional details will be announced soon.
*"Meet The Brewer" Events
-Occurring at several participating beer bars throughout Beer Week, top NY craft brewers will offer extensive selections from their beer line-ups, and will offer tasting notes.
Josh Schaffner, Director of NY Craft Beer Week, comments about the upcoming craft beer extravaganza, "Over the past four years, the concept of a Beer Week has progressed from non-existent to the most exciting series of events for the year in every beer drinking city throughout the country. NY Craft Beer Week is no exception; travelers come from throughout the world just to engage with the beer community, while local consumers eagerly anticipate the special events and the arrival of new Passports. It is with great excitement that there are now more beer-centric bars, restaurants and stores participating in the Beer Week than ever before, and a new set of smart phone apps will make the offerings even more accessible to all."
Brooklyn Brewery's Brewmaster Garret Oliver says, "NYC Beer Week is a great opportunity for people to check out the creativity and talent of New York's brewers. New York City is famous for having the best of everything, and NYC Beer Week is going to show off America's most diverse and exciting beer scene."
NY Craft Beer Week is proud to have Brooklyn Brewery, Shmaltz Brewing Co, and Empire Brewing Co as sponsoring breweries, Zagat Survey as a food partner, Just Food as a charitable partner, and Ace Hotel as the official hotel partner. Ace Hotel is a 12-story boutique hotel in the heart of Midtown Manhattan with 260 rooms and is offering a Beer Week rate of 15% off on their normal room reservations during the Beer Week. Reservations can be made using this link: http://acehotel.com/beerweek .
About NY Craft Beer Week
NY Craft Beer Week is a ten-day celebration of all things craft beer in the five boroughs of New York City. It is as much about civic pride as it is about appreciating the splendors available to us and celebrating the people who make it all happen. NY Craft Beer Week's focus is to fuse libation education with community appreciation, providing opportunities to discover new favorite breweries, beers, bars, stores and restaurants for enjoyment throughout the year. Learn more at: www.nycbeerweek.com.
About the Official Beer of NY Craft Beer Week: Geektoberfest
Brewed by Shmaltz Brewing, Captain Lawrence Brewing, and Ithaca Beer Co., Geektoberfest will feature a blend of six barrel-aged beers. All of the beers are originally brewed in the state of New York, and Geektoberfest will only be available on draft during NY Craft Beer Week. The beer represents each brewery and the folks at NY Craft Beer Week's exuberant appreciation of the mecca they call home, New York.
Special Events in all Five Boroughs Featuring
Exclusive Press Preview Event at Brooklyn Brewery, 4th Annual Freaktoberfest Boutique Beer & Music Festival, Get Real's All-American Craft Beer & Food Festival, Zagat Sponsored "Beer Pairing Menus," Garrett Oliver's "Oxford Companion to Beer" Launch Event, Celebrity Chef Food & Beer Pairing Dinners, Meet The Brewer Events, Beer Tours, and Much More
Plus a New Official Beer for NY Craft Beer Week: Geektoberfest,
and iPhone & Droid Apps for NY Craft Beer Week
New York, NY - August 3, 2011 - The 4th Annual NY Craft Beer Week rounds up the state's premiere breweries, local celebrity chefs, over 100 beer destinations and 30 renowned restaurants across the City for an amazing line-up of special events happening in all five boroughs from Friday, September 16 - Sunday, September 25, 2011. Celebrated events such as the 4th Annual Freaktoberfest Boutique Beer & Music Festival, Get Real's All-American Craft Beer & Food Festival, and Brewer's Choice will return as part of this year's Beer Week. The week will also feature newly conceived boutique events, specialty food and beer pairing menus, educational tastings and tours, and the release of the official beer of the Week: Geektoberfest. Brewed by Shmaltz Brewing, Captain Lawrence Brewing, and Ithaca Beer Co., Geektoberfest includes a special blend of six barrel-aged beers, and will be available on draft at select Beer Week events and participating craft beer bars across New York City.
New York City beer enthusiasts and foodies alike will have the opportunity to enjoy over 100 craft beer destinations with the much-anticipated NYC Beer Passport 2011, the official NY Craft Beer Week program and resource guide. Passports are $10, and patrons will receive promotional deals and discounts on selections from their favorite craft breweries at participating venues. Each venue will feature one specific brewery, and instead of paying $7 per glass of beer, it's only $3 for the same beer through the Passport program (Passports have an offer for one serving at each bar). A majority of the bars will also offer a one-time $2 off a NY State produced beer through Labor Day 2012 to extend the Passport's value for those consumers unable to visit every bar during the Beer Week (offers may vary). Passports will be available for purchase at www.nycbeerweek.com, at each participating venue, a handful of retail outlets including the Strand Bookstore and others TBA, and in a new digital format as iPhone and Droid apps.
Passports include a calendar of all the featured events with a detailed description of each event, special editorial sections written by influential beer writers and industry insiders, FAQ's about NY Craft Beer Week, a list of all the participating restaurants with Zagat's "Beer Pairing Menus," a list of all the bars and retail outlets involved with NY Craft Beer Week, and much more.
Premiering this year is the NY Craft Beer Week mobile app for the iPhone and Droid, developed by technology partner Seed Labs. Both the free and paid apps will include: instant access to all updated content on nycbeerweek.org, a dedicated page for each venue (highlighting their brewery of choice, special offers and events schedule), a GPS powered map allowing users to find venues by distance, proximity to subway stops and featured brewery along with subway and walking directions, a searchable list of beers, and Foursquare-like functionality that will allow users to compete for fame, glory and prizes by "checking in" at venues and "checking off" beers they drink while simultaneously updating their Facebook and Twitter social networks on their activity. Badges that can be earned through "checking in" range from champions of various beer styles and beers from given geographic areas to conquering the full range of participating venues in each neighborhood. The free version of the app will serve as a companion to the printed passport, while the paid version will sell for $10 and allow users to redeem all of the deals offered in the printed passport.
Please see the initial list below highlighting the special events and promotions happening during the 4th Annual Craft Beer Week. Many more events and additional detailed information will be announced soon.
*Brooklyn Brewery Presents "Exclusive Press Preview Event" (Thursday, August 25, 6:30 pm)
-Come celebrate the release of the NYC Beer Passport. Fellow journalists and all participating breweries, bars, chefs, etc will enjoy locally produced artisan foods paired with craft beers provided by Brooklyn Brewery as well as other breweries.
*NYC Passport 2011
-Passport holders have access to special promotions at 100+ craft beer venues all over New York City (during the Beer Week and throughout the next year)!
*Zagat Sponsored "Beer Pairing Menus"
-Happening throughout the entire Beer Week, Zagat will present three- or four-course beer and food pairing menus at several prestigious restaurants. Each prix fixe menu includes a unique beer pairing for each course with prices varying between the restaurants.
*4th Annual Freaktoberfest Boutique Beer & Music Festival (Southpaw, Park Slope: Friday, September 16, 7 pm, $50)
-Sponsored by Shmaltz Brewing Company, Southpaw, Smuttynose and Beertender Brooklyn, more than 20 brewery owners will pour specialty beers while famous sideshow performers host the event and offer special performances alongside local indie-rock bands, burlesque dancers, and DJs. Freaktoberfest is the official "Opening Night Celebration" of NY Craft Beer Week. Tickets are now on sale through Ticketweb. More info is available at freaktoberfest.blogspot.com.
*Brewer's Choice (City Winery: Thursday, September 22)
-15 Brewmasters present their best beers and favorite food pairings in an intimate walk around tasting event for more than 400 people. More info at www.nycbrewerschoice.com
*Get Real's All-American Craft Beer & Food Festival (Friday, September 23 & Saturday, September 24)
-A one-of-a-kind tasting event, Get Real's All-American Fest will feature 80 of America's finest craft beers on tap, a cask bar with 30 cask-conditioned ales, the tri-state area's best homebrews, food tastings from some of NYC's top restaurants and food artisans, educational seminars, and, new for 2011, the first All-Americas Craft Chocolate Fest featuring some of America's top artisanal chocolate makers. Event details can be found at getrealny.com.
*The Ultimate Brewmaster's Degustation @ Mas (farmhouse) (Date and Price TBA)
-A reprisal of the phenomenal dinner held during the 2010 Beer Week. The special menu for the night at fine dining standout, Mas (farmhouse), will feature six courses prepared using creative reinterpretations of beer, and each course will be paired to a beer from different breweries. Many of the beers being featured during the dinner will have their brewmasters in attendance. Additional details will be announced soon.
*Brewer's Brunch (Sunday, September 25: Location and Price TBA)
-The best way to cap off an extended week of outstanding beers is to kick back with your friends and relive the best moments. With the hair of the dog in full effect, expect to find a broad selection of beers, reinventions of classic brunch cocktails using beer, and a broad gathering of industry luminaries as a leisurely brunch is enjoyed and the Beer Week is brought to a celebrated close. This is the "Official Closing Event" of the Week. Additional details will be announced soon.
*Garrett Oliver's Oxford Companion to Beer Launch Event (Location, Date & Price TBA)
-Brooklyn Brewery brewmaster and award-winning author of The Brewmaster's Table (2005), Garrett Oliver will host a special event celebrating the launch of his new book, Oxford Companion to Beer. Additional details will be announced soon.
*"Meet The Brewer" Events
-Occurring at several participating beer bars throughout Beer Week, top NY craft brewers will offer extensive selections from their beer line-ups, and will offer tasting notes.
Josh Schaffner, Director of NY Craft Beer Week, comments about the upcoming craft beer extravaganza, "Over the past four years, the concept of a Beer Week has progressed from non-existent to the most exciting series of events for the year in every beer drinking city throughout the country. NY Craft Beer Week is no exception; travelers come from throughout the world just to engage with the beer community, while local consumers eagerly anticipate the special events and the arrival of new Passports. It is with great excitement that there are now more beer-centric bars, restaurants and stores participating in the Beer Week than ever before, and a new set of smart phone apps will make the offerings even more accessible to all."
Brooklyn Brewery's Brewmaster Garret Oliver says, "NYC Beer Week is a great opportunity for people to check out the creativity and talent of New York's brewers. New York City is famous for having the best of everything, and NYC Beer Week is going to show off America's most diverse and exciting beer scene."
NY Craft Beer Week is proud to have Brooklyn Brewery, Shmaltz Brewing Co, and Empire Brewing Co as sponsoring breweries, Zagat Survey as a food partner, Just Food as a charitable partner, and Ace Hotel as the official hotel partner. Ace Hotel is a 12-story boutique hotel in the heart of Midtown Manhattan with 260 rooms and is offering a Beer Week rate of 15% off on their normal room reservations during the Beer Week. Reservations can be made using this link: http://acehotel.com/beerweek .
About NY Craft Beer Week
NY Craft Beer Week is a ten-day celebration of all things craft beer in the five boroughs of New York City. It is as much about civic pride as it is about appreciating the splendors available to us and celebrating the people who make it all happen. NY Craft Beer Week's focus is to fuse libation education with community appreciation, providing opportunities to discover new favorite breweries, beers, bars, stores and restaurants for enjoyment throughout the year. Learn more at: www.nycbeerweek.com.
About the Official Beer of NY Craft Beer Week: Geektoberfest
Brewed by Shmaltz Brewing, Captain Lawrence Brewing, and Ithaca Beer Co., Geektoberfest will feature a blend of six barrel-aged beers. All of the beers are originally brewed in the state of New York, and Geektoberfest will only be available on draft during NY Craft Beer Week. The beer represents each brewery and the folks at NY Craft Beer Week's exuberant appreciation of the mecca they call home, New York.
Tuesday, August 2, 2011
Can Traditional Pub Games save the Great British Pub?
New research issued today at the Great British Beer Festival by CAMRA, the Campaign for Real Ale suggests the return of traditional pub games like Shove Ha’penny, Bar Billiards, Skittles and Darts would encourage more young adults to visit pubs at a time when 25 pubs across Britain are closing every week. The revival of Traditional Pub Games campaign has been supported by World Darts Champions Adrian Lewis and Keith Deller.
The independently commissioned research highlighted that the numbers of regular pub-going (visiting pubs once a week or more) young adults aged 18-24 years old has been on the decline over the last 5 years, seeing figures drop from 36% in 2006 to 25% in 2011.
In recent years many pubs have been dominated by Gaming Machines that customers have to pay for, leaving consumers with less disposable income to spend at the bar. But new research shows young adults are demanding the return of traditional pub games which would result in more 18-24 years olds using pubs.
49% of adults aged 18-24 who had heard of a traditional pub game* suggested they would ‘Very likely’ or ‘Quite likely’ visit pubs more often if free traditional pub games were made available.
Colin Valentine, CAMRA National Chairman, said:
‘Pubs have had it tough in recent years with high increases in beer tax, below cost pricing in supermarkets, introduction of the smoking ban, and of course Britain’s economic problems all playing a part in a disturbing 25 pubs closing every week.
‘Our new research shows there is a worrying trend in younger adults visiting pubs less often. The pub industry needs to be working together on a plan to attract these groups back into pubs. Drinking in pubs gets young adults off the streets, and providing safe environments for people to enjoy alcohol is good for society.’
‘The research highlighted that one fun way of attracting 18-24 year olds back into pubs could be to offer free Traditional Pub Games. These games are part of our heritage and can be enjoyed by large numbers of people at no cost. This means more money can be spent at the bar which helps pubs and breweries.’
‘Of course pubs get a cut from Gaming Machines, but I am sure more profits can be made through a variety of food and drink.’
Current World Darts Champion Adrian Lewis and legendary 1983 winner Keith Deller have thrown their support behind this campaign.
Adrian Lewis said:
‘I am 100% behind CAMRA’s campaign to bring back great traditional games in to the pub like my sport darts. I started off playing darts with my family in my local pub in Stoke on Trent and through this met a lot of friends playing in the pub team. This has helped me fulfil my dream to become World Champion. I urge everyone to get behind CAMRA’s campaign to help keep our traditional games alive in the Great British pub.’
Keith Deller commented:
‘I have been a Professional darts player for 30 years. When I started playing darts there was a dartboard in every pub. The great thing about pub games is it gives people who are on their own the chance to get out and make new friends in pubs. We should all get behind CAMRA on this campaign and support what is great about being British and keep the pubs alive.’
Great British Beer Festival offers Traditional Pub Games to visitors
The Great British Beer Festival, 2-6 August, will host a large number of traditional pub games for pub-goers and licensees to try including Long Alley Skittles, Roll the Barrel, Shuffle Board, Shut the Box, Northamptonshire Skittles and Table Skittles.
John Cryne of the Festival Games stand, said:
‘Traditional Pub Games are very popular at the Great British Beer Festival. They look simple to play but are challenging and very addictive once you get started. We would encourage everyone who visits the festival to have a go and if they enjoy them return to their local pub and encourage the licensee to try them out on the local customers. If people are not sure where to start, they can contact CAMRA and we can offer advice.’
WITH ONE OF THE CITY’S LARGEST SELECTION OF CANNED BEERS, PERCY STREET BARBECUE WILL OFFER SPECIAL “CAN OF WHEAT” MENU
PHILADELPHIA, PA – On Tuesday, August 23, Chef Erin O’Shea will offer a special “Can of Wheat” beer pairing menu at Percy Street Barbecue (900 South Street, 215-625-8510). Percy Street boasts one of the city’s largest canned beers list, with over 60 selections of craft and domestic beers. For “Can of Wheat” Chef O’Shea will focus on wheat beers, perfect for summer sipping, and pair them with four courses of her Southern-inspired cuisine. The menu will be served beginning at 5 p.m., and throughout the evening, for $50 per person, not including tax and gratuity. Reservations are recommended.
“Canned beers are no longer just “lawn mower” beers, many craft brewers are offering complex and interesting beers in a can. For this special menu, we wanted to take the best, hot weather beers from our list and pair them with down-home, southern cooking,” says Chef O’Shea.
The “Can of Wheat” four-course menu will include:
1st - Open faced Country Ham Sandwich with heirloom tomatoes and Parmesan cheese, paired with Sly Fox Royal Weiss, a fruity, Bavarian style wheat beer;
2nd- Rock Shrimp with Butter Beans, cantaloupe salad and crispy chicken skin, paired with 21st Amendment Hell or High Watermelon, a crisp, dry and refreshing American wheat beer brewed with real watermelon;
3rd - Mushroom stuffed Turkey Breast with creamed collards, sweet corn and field peas, paired with Wild Onion Summer Wit, a Belgian-style wheat beer spiced with orange and coriander;
4th - Kentucky Fried Peaches with black pepper ice cream and a sugar wafer, paired with Avery White Rascal, an unfiltered Belgian White Ale.
Co-owned by Steven Cook and Michael Solomonov, Percy Street Barbecue is the city’s premier restaurant for smoked meats and down-home sides, all served in an austere, Texas-inspired location on the city’s lively, eclectic South Street corridor. The Philadelphia Inquirer called Percy Street “an A,” praising the flavorful smoked meats and simple, straightforward presentations that the team developed with a barbecue tour of Texas prior to opening. Chef Erin O’Shea is one of the country’s best – and only – female barbecue pit mistresses, and has been featured in Bon Appetit magazine.
Percy Street Barbecue serves dinner seven days a week and is open for all-day dining on Saturday and Sunday beginning at 11:30 am. For more information, or to reserve a spot for “Can of Wheat”, please call (215) 625-8510 or visit www.percystreet.com and follow them on twitter @percystreet.
Monday, August 1, 2011
Great British Beer Festival celebrates 5 year real ale revolution
CAMRA Great British Beer Festival, Earls Court, London, August 2nd – 6th 2011, www.gbbf.org.ukOn the day Britain’s biggest beer festival opens its doors to an anticipated 65,000 people over 5 days, CAMRA, the Campaign for Real Ale, is delighted to report new research showing how the real ale industry has grown exponentially over 5 years.
New consumer research out today has shown how in just 5 years, the number of drinkers trying real ale, Britain’s National Drink, for the first time, has risen by a staggering 40%, creating a whole new market for good beer to thrive, in stark comparison to when CAMRA was formed in 1971 and a handful of global brewers dominated the market.
Such an increase comes at a time when the real ale brewing sector has welcomed over 200 new breweries into the market place, with the market growing by over 25% in the process. There are now over 800 breweries operational across the UK.
CAMRA’s research is released at a time when its flagship event, the Great British Beer Festival, bids farewell to Earls Court after a 5-year stint at the exhibition centre. At the Festival this week, CAMRA is showcasing over 300 brewers from across Britain, which in 2006 would’ve constituted half the brewers in the country!
Colin Valentine, CAMRA National Chairman, said:
‘It’s strange to think that at the turn of the 21st century, the real ale market was in decline, and many predicted a further downturn in fortunes. Yet in the present day, real ale brewing is recognised as one of the most vibrant areas of the small business sector, and we now enjoy more brewers than at any time since the end of the Second World War.
‘There are promising times ahead for the industry when a new era of discerning consumers are demanding quality products that are locally produced and represent good value for money. The fact many brewers in the current climate are reporting record like for like sales increases shows this renewed interest is not about to end, and the Great British Beer Festival is the showcase for the present growth of the industry.’
London leads charge as one of UK’s fastest growing brewing scenes
CAMRA Great British Beer Festival, Earls Court, London, August 2nd – 6th 2011, www.gbbf.org.ukOn the same day the world’s biggest pub comes to London’s Earls Court, CAMRA, the Campaign for Real Ale, is delighted to report that London’s historic brewing scene has been revived with findings showing the number of commercial breweries operating in the capital has doubled since the end of 2006.
New findings come at a time when CAMRA has released a comprehensive guide to the capital’s licensed outlets and brewers entitled London’s Best Beer, Pubs & Bars, by London beer writer Des de Moor. To celebrate this launch, CAMRA polled Londoners on where they thought was the best area for quality pubs, with the South East of the city coming out on top.
While 150 years ago London was the brewing capital of the world - with the city’s brewers pioneering industrial brewing, inventing the first two global beer styles and sending their products to every inhabited continent on the planet - the city was anything but a brewing superpower in October 2006 when Young’s (then of Battersea) merged with Wells of Bedford, leaving a record low 7 commercial breweries, with only two of any significant size.
Fast forward 5 years to the present day, and with 14 commercial breweries and at least 5 breweries reported to be in development, London is once again awash with exciting new local brews filling the capital’s 6,000 pubs. Such growth comes at a time when there are now over 800 brewers operating in total across the UK.
Des de Moor, London resident and author of London’s Best Beer, Pubs and Bars, said:
‘Although London’s groundswell of exciting new brewers may not yet reach the production levels of the post-Victorian era when in 1905 the capital’s brewers produced almost a billion pints, the city’s brewing industry is once again revered for its innovation and craft.
‘For too long many Londoners haven’t had a brewery in their locality, and yet in the space of 5 years, each area of the great city now has a brewer to call its own.
‘With the growth of brewing in the capital, a new breed of discerning, savvy consumers have emerged, with beer drinkers who appreciate quality, provenance, craftsmanship, natural ingredients, flavour and character above the bland, processed conformity of international brands.’
Some of the new success stories of London’s brewing scene include small, artisanal brewers such as Kernel, based under a busy railway arch in Bermondsey. After a first commercial brew in late 2009, the producer has gone from strength to strength, now looking to produce over 14 different beers and 950hl (167,169 pints) by the end of the year.
In contrast, the loss of Young’s brewery in Wandsworth is now a distant memory after ex-City accountant Duncan Sambrook came to the area, setting up Sambrook’s brewery in 2008. Today, 2 core beers and 2 seasonals make up the Sambrook’s range, with 250 pubs supplied and 8000hl (1,407,744 pints) produced each year.
Duncan Sambrook, co-owner of Sambrook’s, and one of the founding members of the London Brewers Alliance (LBA), a body comprising brewers in the capital, said:
‘It was at the Great British Beer Festival at Earls Court back in 2006 myself and friends hatched a plan to bring brewing back to the centre of London, and when we first started up, there were more outlets crying out for quality local beer than we originally thought. In fact, the London pub market’s so big it has the potential to support another boom in the next 5 years, so long as London’s beers retain a high quality and continue to push the boundaries.’
U.P. Fall Beer Fest Returns to Marquette’s Mattson Lower Harbor Park
Michigan Brewers Guild Hosts 3rd Annual Event – Saturday, September 10 (Lansing, Mich) – Nearly 30 Michigan craft breweries will gather at Mattson Lower Harbor Park on Saturday, September 10 for the 3rd Annual U.P. Fall Beer Festival where attendees will be able to sample from more than 200 different locally-crafted beers – along with food prepared by area restaurants and live, local entertainment.
This is one of four annual festivals presented by the Michigan Brewers Guild. Festival hours run from 1-6pm; Guild Enthusiast members are admitted one hour early – at Noon.
MBG Enthusiast membership is $35 per person, per year and may be purchased in advance online at www.michiganbrewersguild.businesscatalyst.com/membership.html or on site prior to the opening of the festival. Benefits include discounts at participating member breweries, a free t-shirt proclaiming your enthusiasm for Michigan Beer and VIP status at the four official festivals, with one hour early admission.
The Michigan Brewers Guild festivals are eco-friendly events, with cups, plates, cutlery and napkins all made of biodegradable materials. Festival attendees are asked to aid in the proper disposal of all refuse throughout the festival at one of the many recycling stations placed around the grounds, helping to reduce the overall waste sent to landfills to less than 10%. Volunteers will be on hand to assist at the recycling stations, making sure all the recyclables are properly sorted from the food items.
Tickets for the U.P. Fall Beer Fest are $30 in advance ($35 at the gate, if tickets are still available) and are available online at www.michiganbrewersguild.org, at participating member breweries and at select retail outlets. For a list of ticket outlets and other festival updates visit www.mbgmash.org. Each ticket includes 15 drink tokens, each redeemable for a 3-ounce sample of beer. Additional tokens are available inside the festival grounds, for 50 cents each.
The festival is held, rain or shine. Festival attendees must be 21 years of age or older and have valid ID to enter. Designated Drivers are encouraged and DD tickets will be available on line and at the gate for $5 each. Designated Drivers are not permitted to drink beer.
Michigan’s thriving brewing industry contributes over $24 million in wages with a total economic contribution of more than $133 million. In terms of overall number breweries, microbreweries and brewpubs, Michigan ranks #5 in the nation – thus supporting its claim as “The Great Beer State.”
The Michigan Brewers Guild exists to unify the Michigan brewing community; to increase sales of Michigan-brewed beer through promotions, marketing, public awareness and consumer education; and to monitor and assure a healthy beer industry within the state. For more information, including a list of Michigan microbreweries, log on to www.michiganbrewersguild.org.
Pilsner Urquell Unveils Master Home Brewer Competition
Competitions in New York City, Washington, D.C. and Chicago to award trips to Prague
CHICAGO (April 7, 2011) – In 1842, Josef Groll brewed the world’s first golden beer and revolutionized an entire industry. Pilsner Urquell, translated as “original source,” remains a revered beer, both for its importance in beer history, as well as its intricate brewing process, including use of soft water, Saaz hops, pale malts and triple decoction.
Pilsner Urquell is inviting home brewers throughout the U.S. to take their shot at brewing a Czech-style pilsner, aiming for the standard Groll first brewed nearly 170 years ago. Three winners have the chance to earn trips for two to Plzen, Czech Republic this fall to tour the historic brewery, as well as attend the International Master Bartender Competition in Prague.
The Pilsner Urquell Master Home Brewer competitions will take place in New York, Washington, D.C. and Chicago this August, inviting home brewers from across the country to take on this challenging beer style.
Each competition will feature a panel of experienced judges, including Vaclav Berka, the Pilsner Urquell Brew Master in Plzen. Contestants will need to bring along three 10 to 14-ounce bottles of their home brew. The judges will sample each beer and select winners based on the following criteria:
· 70% -- Accuracy to style (Czech-style pilsner)
· 15% -- Cleanliness (absence of off flavors)
· 15% -- Artistic impression
“Home brewing is becoming more and more popular, and these brewers keep getting more talented, so we’re excited to offer this challenging opportunity,” said Berka, who is only the sixth Pilsner Urquell Brew Master since 1842. “The competitors will need to brew carefully, but the potential prize, including their wonderful batch of beer, should be a strong incentive.”
The dates for the Pilsner Urquell Master Home Brewer competition are:
· New York, NY -- August 8, 2011
· Washington, D.C. -- August 10, 2011
· Chicago, IL -- August 12, 2011
Pilsner Urquell is limiting the competition in each city to the first 50 home brewers who reserve a spot by emailing their name, phone number and competition city to PilsnerUrquellUSA@gmail.com. Pilsner Urquell will follow up directly with contestants to share the exact time and location of the competitions. More information and official rules are available at Facebook.com/PilsnerUrquellUSA .
No purchase necessary. Contestants must be 21 or older, and a legal resident of the United States (except CA). Void in CA and where prohibited by law. Begins at or about on 04/04/11 and ends on 08/012/11. Log on to Facebook.com/PilsnerUrquellUSA for entry details and for official rules.
About Pilsner Urquell
Created in Plzen, Czech Republic in 1842, Pilsner Urquell revolutionized the brewing industry as the world’s first golden beer, creating a new style of beer that became known as pilsner, named after its city of origin. For more than a century and a half, Pilsner Urquell has been offering discerning beer drinkers a balanced and refreshing beer that has become the standard against which all others are compared. Nearly 90 percent of the world’s beer is a variation of the original golden beer, making pilsner the most popular beer style in the world and further establishing Pilsner Urquell as a true original. For more information visit www.pilsnerurquell.com.
For more information, contact:
Thomas Ryan 312-496-2970 Thomas.Ryan2@TenthAndBlake.com
Saturday, July 30, 2011
Get the beers in Stephen Fry!
Stephen Fry has been voted the most popular person to have a pint of real ale with at the Great British Beer Festival, which starts on Tuesday August 2nd.
Over 600 people voted for the person they would most like to enjoy a pint with at the beer festival and Mr Fry stood head and shoulders over other TV celebrities, politicians, royalty, sportsman and other illustrious figures.
Some of the reasons for why beer lovers chose the well educated TV legend included:
“The quipping would be as good as the quaffing.”
“He's a very knowledgeable man who would appreciate the delights of Real Ale”
“His wit and humour would make it a perfect accompaniment to a perfect pint of Ale!”
“Because he would give an anecdote whilst supping a good pint.”
Unsurprisingly, the charismatic Oliver Reed was voted 2nd. Top Gear presenter James May was voted 3rd, with Winston Churchill and Brian Blessed making up the top 5.
Tony Jerome, CAMRA Head of Marketing, said:
‘We thought we would have some fun to find out who real ale lovers would like to have a pint with at the showcase for British real ale. It was not a surprise to see such an interesting man like Stephen Fry coming out on top.
‘I am sure there would be some fascinating debate between Messrs Fry, Reed, May, Churchill and Blessed over a few British ales!’
The women with the highest votes were Kate Middleton and Lady Gaga, who shared 11th spot with David Cameron.
The 600 people who voted were entered into a prize draw to win pairs of tickets to the Great British Beer Festival. To view some of the other suggestions from the lucky winners visit - gbbf.camra.org.uk/blogpost606
Friday, July 29, 2011
OSKAR BLUES BECOMES MOUNTAIN HEADQUARTERS FOR BREWSKEE- BALL CRAZE: "WE'RE GOING TO GET YOU GUYS SOME REAL BALLS!"
LONGMONT, Colo…Oskar Blues has formed the official OB Brewskee-Ball League, creating the Rocky Mountain arm of the National BrewSkee-Ball League and earning the Oskar Blues Brewery “some real balls.”
Brewskee-Ball http://brewskeeball.com is a sanctioned competitive sport currently played in New York City, San Francisco, Wilmington, N.C., Austin, TX, and now coloRADo.
The Skeeson starts October 3rd, and games will be played each Monday night at 6pm at the Tasty Weasel Taproom in Longmont. The season will go until every team has played each other. The league caps out at 18 three-person teams, and the cost to join is $60. The champs will get FREE entry into the next Skeeson. To sign up, players can email ob@brewskeeball.com. The Tasty Weasel will be offering “Skee fo Free” nights leading up to the tournament, stay tuned to the Oskar Blues facebook page for details: http://www.facebook.com/BrewedAndCannedByOskarBluesBrewery
Created by the owners of Full Circle Bar (http://fullcirclebar.com ) in Brooklyn, NY, Eric Harris Pavony and Evan Tobias re-invented the game of Skee-Ball for adults in a modern and exciting way. Since establishing the first-ever competitive Skee-Ball league in New York City in 2005, Brewskee-Ball has fashioned a loyal network of teams, players and fans across the country.
Dale Katechis, founder of Oskar Blues, got the BrewSkee bug on a recent visit to FCB. Dale, brewery president John Bryant, and a few other OB team members returned from their experience determined to bring BrewSkee-Ball to Colorado. “They talked about brew, and we talked about Skee,” says founder Eric Pavony. “It was clear they had the same obsession with their beer that we had with Brewskee-Ball.”
FCB has garnered the respect and following of craft beer lovers as its selection of American craft beer in cans continues to grow, making Oskar Blues a natural choice for their Rocky Mountain connection. “We were attracted to the idea of canned beers because we had no basement and didn’t know what to do with empty bottles,” says Pavony. “Plus, we liked good beer and by 2009 there was plenty available in lightweight, easily recyclable and portable aluminum cans. We soon found out the many other benefits of the can: they chill faster, keep beer fresher and they look pretty awesome on a magnetic chalkboard. We were in love.” This affection has made FCB's canned beer collection one of the most comprehensive in NYC with nearly 70 different American craft beers. “We were already big fans of Oskar Blues, and their beers were among the first we selected. FCB proudly serves the entire Oskar Blues can arsenal.”
FCB is complete with a professional Skee-Ball stadium where league and tournaments are played. There is a Hall of Fame, Wall of Champions, stadium seating and the bar itself is made from old Skee-Ball lane parts. Friends and fans can also watch all the Brewskee-Ball action on a TV above the bar, which shows live video of the stadium at all times.
Brewskee-Ball http://brewskeeball.com is a sanctioned competitive sport currently played in New York City, San Francisco, Wilmington, N.C., Austin, TX, and now coloRADo.
The Skeeson starts October 3rd, and games will be played each Monday night at 6pm at the Tasty Weasel Taproom in Longmont. The season will go until every team has played each other. The league caps out at 18 three-person teams, and the cost to join is $60. The champs will get FREE entry into the next Skeeson. To sign up, players can email ob@brewskeeball.com. The Tasty Weasel will be offering “Skee fo Free” nights leading up to the tournament, stay tuned to the Oskar Blues facebook page for details: http://www.facebook.com/BrewedAndCannedByOskarBluesBrewery
Created by the owners of Full Circle Bar (http://fullcirclebar.com ) in Brooklyn, NY, Eric Harris Pavony and Evan Tobias re-invented the game of Skee-Ball for adults in a modern and exciting way. Since establishing the first-ever competitive Skee-Ball league in New York City in 2005, Brewskee-Ball has fashioned a loyal network of teams, players and fans across the country.
Dale Katechis, founder of Oskar Blues, got the BrewSkee bug on a recent visit to FCB. Dale, brewery president John Bryant, and a few other OB team members returned from their experience determined to bring BrewSkee-Ball to Colorado. “They talked about brew, and we talked about Skee,” says founder Eric Pavony. “It was clear they had the same obsession with their beer that we had with Brewskee-Ball.”
FCB has garnered the respect and following of craft beer lovers as its selection of American craft beer in cans continues to grow, making Oskar Blues a natural choice for their Rocky Mountain connection. “We were attracted to the idea of canned beers because we had no basement and didn’t know what to do with empty bottles,” says Pavony. “Plus, we liked good beer and by 2009 there was plenty available in lightweight, easily recyclable and portable aluminum cans. We soon found out the many other benefits of the can: they chill faster, keep beer fresher and they look pretty awesome on a magnetic chalkboard. We were in love.” This affection has made FCB's canned beer collection one of the most comprehensive in NYC with nearly 70 different American craft beers. “We were already big fans of Oskar Blues, and their beers were among the first we selected. FCB proudly serves the entire Oskar Blues can arsenal.”
FCB is complete with a professional Skee-Ball stadium where league and tournaments are played. There is a Hall of Fame, Wall of Champions, stadium seating and the bar itself is made from old Skee-Ball lane parts. Friends and fans can also watch all the Brewskee-Ball action on a TV above the bar, which shows live video of the stadium at all times.
Sunday, July 24, 2011
Wine Bar - From the beer store
Contribution by Stevie Kirby
There’s nothing better than coming home at night to a nice, tall glass of good red wine. AM I right? That’s what my husband and I had been saying for years and I don’t know why it took so long to click, but we finally realized it was time we open up our own wine bar! We found a spot near our house, went through all the legal hurdles involved with getting a liquor license and contracted with some suppliers in the area. I talked to an interior designer and my husband went to Bank-Card-Processing.com to look into credit card processing – it didn’t take long before we were all set! We love owning our own business and there’s never any shortage of great wine for us to try…all our friends have started hanging out in the bar and I sure wish we’d just had the courage to do this about a decade sooner! Making money is great but making our own money is even better – all hail the entrepreneurs!
There’s nothing better than coming home at night to a nice, tall glass of good red wine. AM I right? That’s what my husband and I had been saying for years and I don’t know why it took so long to click, but we finally realized it was time we open up our own wine bar! We found a spot near our house, went through all the legal hurdles involved with getting a liquor license and contracted with some suppliers in the area. I talked to an interior designer and my husband went to Bank-Card-Processing.com to look into credit card processing – it didn’t take long before we were all set! We love owning our own business and there’s never any shortage of great wine for us to try…all our friends have started hanging out in the bar and I sure wish we’d just had the courage to do this about a decade sooner! Making money is great but making our own money is even better – all hail the entrepreneurs!
Sunday, June 5, 2011
Become.com - From the beer store
As I warned you, here comes the first post from the beer store. Today we're interested in Become.com. The website is a retail outlet that features a variety of consumer goods. Let's take a look at a few.
First up we have glass top dining tables. This offering from the home and garden category at Become.com features the sort of furniture that you might expect. Dining room tables with glass tops so you can see who is playing footsie with whom. Devious devices for uncovering illicit affairs but devilishly difficult to keep clean. I like a glass top myself; it's always fun to try to see who is fooling around with whom.
Next up we have the vinyl tablecloth category. This is perfect if you got a glass top dining room table but suddenly found that you have a few connections that you want to keep secret. So, when the neighbors come over trying to hide their affairs, you keep the tablecloth off but, when the office staff comes over for a pool party, you put the tablecloth back on to hide your own connections, right?
Regardless of how all these affairs turn out, wouldn't it be great to collapse in a dish chair? If your glass top table winds up getting you caught in an illicit affair, what better place than a chair that encourages bad posture to nurse your wounds with a scotch or four? And, if you happen to get away with it, well, is there a better place to celebrate with a beer or six than exactly the same chair?
First up we have glass top dining tables. This offering from the home and garden category at Become.com features the sort of furniture that you might expect. Dining room tables with glass tops so you can see who is playing footsie with whom. Devious devices for uncovering illicit affairs but devilishly difficult to keep clean. I like a glass top myself; it's always fun to try to see who is fooling around with whom.
Next up we have the vinyl tablecloth category. This is perfect if you got a glass top dining room table but suddenly found that you have a few connections that you want to keep secret. So, when the neighbors come over trying to hide their affairs, you keep the tablecloth off but, when the office staff comes over for a pool party, you put the tablecloth back on to hide your own connections, right?
Regardless of how all these affairs turn out, wouldn't it be great to collapse in a dish chair? If your glass top table winds up getting you caught in an illicit affair, what better place than a chair that encourages bad posture to nurse your wounds with a scotch or four? And, if you happen to get away with it, well, is there a better place to celebrate with a beer or six than exactly the same chair?
Wednesday, May 18, 2011
Big Bear Is A Winter Wonder Land
The Author of this post is Solomon Dejesus
Being more of a summer kind of person, it usually takes a lot for me to hop in a car or plane and find my way to sub-zero temperatures and frohttp://www.blogger.com/img/blank.gifstbite. I finally had a group of friends convince me that the positives outweighed the negatives and to take a weekend trip to frigid Big Bear. We packed up, turned on the home security alarm from deals adt Spring, piled in the car, and headed off on the 10 hour drive to Big Bear.
Much to my surprise, it was an unforgettable vacation and we all had a blast. There were tons of stops along the way in iconic mountain villages with amazing food. Once we arrived we found out that there had been a recent blizzard and the entire landscape was covered in feet of snow. Our cabin was perched right on the mountain, within walking distance of the chair lifts. The first day we were able to relax and then hit the slopes early the next morning. I may have taken a few tumbles and felt like my toes nearly froze off, but I think I changed my mind on enjoying winter vacations deep in the mountains.
Being more of a summer kind of person, it usually takes a lot for me to hop in a car or plane and find my way to sub-zero temperatures and frohttp://www.blogger.com/img/blank.gifstbite. I finally had a group of friends convince me that the positives outweighed the negatives and to take a weekend trip to frigid Big Bear. We packed up, turned on the home security alarm from deals adt Spring, piled in the car, and headed off on the 10 hour drive to Big Bear.
Much to my surprise, it was an unforgettable vacation and we all had a blast. There were tons of stops along the way in iconic mountain villages with amazing food. Once we arrived we found out that there had been a recent blizzard and the entire landscape was covered in feet of snow. Our cabin was perched right on the mountain, within walking distance of the chair lifts. The first day we were able to relax and then hit the slopes early the next morning. I may have taken a few tumbles and felt like my toes nearly froze off, but I think I changed my mind on enjoying winter vacations deep in the mountains.
Upcoming sponsored posts
I really don't pay too much attention to this blog. It basically just a place where I can post the press releases that I get emailed to me because of my beer site at About.com. I don't know if many people actually read it or just stumble across it via search engines. I suspect the latter but, just in case someone out there is a faithful reader of Drinks News, I wanted to warn you that some sponsored posts are coming up. This will be totally off topic and seem out of character for the blog. I will label each one of these sponsored entries with "From the beer store" to set them apart from the rest.
Monday, April 25, 2011
New Beer Brings the Best of Two Regions Together
Bend, Oregon’s Deschutes Brewery and Kansas City, Missouri’s Boulevard Brewing Company collaborate on a White I.P.A.
25 April 2011 - Bend, Oregon– Deschutes Brewery and Boulevard Brewing Company today announced that they will release two versions of a new collaboration beer later this summer. The style, which is described by brewmasters Steven Pauwels of Boulevard and Larry Sidor of Deschutes as a White I.P.A., combines Boulevard’s expertise in making Belgian-style witbiers with Deschutes’ mastery in brewing hop-forward ales. The ale will be made at both breweries and released simultaneously throughout each of their distribution territories.
“To say we’re excited about working with Deschutes on this project would be an understatement,” said Pauwels. “We have a lot of respect for Larry and his team, and we look forward to sharing our knowledge with them through the collaborative process.”
Pauwels and Sidor began exploring the idea of brewing together after crossing paths several times at craft beer events around the country. The brewers discovered they had much in common in their brewing philosophies, both pushing the envelope whenever possible, yet remaining dedicated to the time-honored traditions that keep them consistent and grounded.
“It will be interesting to see how similar the brews turn out despite being brewed more than 1,600 miles apart,” said Sidor. “That’s part of the fun of working together with a brewery like Boulevard. We both use the latest technologies but also stay true to traditional brewing ingredients and methods.”
Despite both beers being characterized as White I.P.A.s, there will be differences in packaging and in how they will ultimately taste. Brewed at their Bend, Oregon facility, Deschutes’ version will be the second beer in their new Conflux collaboration series and will be distributed throughout their 18-state region in kegs and 22-ounce bottles. Their first collaboration, brewed with Hair of the Dog Brewing Company, is still aging in wood barrels.
Boulevard’s version, christened Collaboration No. 2, will be distributed throughout their 20-state region as part of the Smokestack Series seasonal lineup in kegs and 750ml bottles. The brewery’s first collaboration, a partnership with distinguished Belgian brewer Jean-Marie Rock, was released in January of 2010.
About Deschutes Brewery
Located on the banks of the Deschutes River in beautiful Bend, Oregon, Deschutes Brewery is in the business of daring people to expect more from their beer. That’s why we started off back in 1988, selling Black Butte Porter at a time when others were sure a dark beer would never catch on. Our brewers love to buck convention, especially if it makes someone nervous. For us, however, the highest praise is a raised glass and a toast of “Bravely Done!” For more information about Deschutes Brewery and its courageously crafted beers, please visit www.DeschutesBrewery.com, on Facebook at facebook.com/Deschutes.Brewery or on Twitter at Twitter.com/DeschutesBeer.
About Boulevard Brewing Company
Boulevard Brewing Company has grown to be the largest specialty brewer in the Midwest, dedicated to the craft of producing fresh, flavorful beers using traditional ingredients and the best of both old and new brewing techniques. Boulevard’s portfolio of year-round and seasonal beers is available in fourteen states, primarily in the Midwest, with selected offerings distributed in an additional six states. For more information about Boulevard visit www.boulevard.com, on Facebook at facebook.com/Boulevard or on Twitter at twitter.com/Boulevard_Beer.
25 April 2011 - Bend, Oregon– Deschutes Brewery and Boulevard Brewing Company today announced that they will release two versions of a new collaboration beer later this summer. The style, which is described by brewmasters Steven Pauwels of Boulevard and Larry Sidor of Deschutes as a White I.P.A., combines Boulevard’s expertise in making Belgian-style witbiers with Deschutes’ mastery in brewing hop-forward ales. The ale will be made at both breweries and released simultaneously throughout each of their distribution territories.
“To say we’re excited about working with Deschutes on this project would be an understatement,” said Pauwels. “We have a lot of respect for Larry and his team, and we look forward to sharing our knowledge with them through the collaborative process.”
Pauwels and Sidor began exploring the idea of brewing together after crossing paths several times at craft beer events around the country. The brewers discovered they had much in common in their brewing philosophies, both pushing the envelope whenever possible, yet remaining dedicated to the time-honored traditions that keep them consistent and grounded.
“It will be interesting to see how similar the brews turn out despite being brewed more than 1,600 miles apart,” said Sidor. “That’s part of the fun of working together with a brewery like Boulevard. We both use the latest technologies but also stay true to traditional brewing ingredients and methods.”
Despite both beers being characterized as White I.P.A.s, there will be differences in packaging and in how they will ultimately taste. Brewed at their Bend, Oregon facility, Deschutes’ version will be the second beer in their new Conflux collaboration series and will be distributed throughout their 18-state region in kegs and 22-ounce bottles. Their first collaboration, brewed with Hair of the Dog Brewing Company, is still aging in wood barrels.
Boulevard’s version, christened Collaboration No. 2, will be distributed throughout their 20-state region as part of the Smokestack Series seasonal lineup in kegs and 750ml bottles. The brewery’s first collaboration, a partnership with distinguished Belgian brewer Jean-Marie Rock, was released in January of 2010.
About Deschutes Brewery
Located on the banks of the Deschutes River in beautiful Bend, Oregon, Deschutes Brewery is in the business of daring people to expect more from their beer. That’s why we started off back in 1988, selling Black Butte Porter at a time when others were sure a dark beer would never catch on. Our brewers love to buck convention, especially if it makes someone nervous. For us, however, the highest praise is a raised glass and a toast of “Bravely Done!” For more information about Deschutes Brewery and its courageously crafted beers, please visit www.DeschutesBrewery.com, on Facebook at facebook.com/Deschutes.Brewery or on Twitter at Twitter.com/DeschutesBeer.
About Boulevard Brewing Company
Boulevard Brewing Company has grown to be the largest specialty brewer in the Midwest, dedicated to the craft of producing fresh, flavorful beers using traditional ingredients and the best of both old and new brewing techniques. Boulevard’s portfolio of year-round and seasonal beers is available in fourteen states, primarily in the Midwest, with selected offerings distributed in an additional six states. For more information about Boulevard visit www.boulevard.com, on Facebook at facebook.com/Boulevard or on Twitter at twitter.com/Boulevard_Beer.
Friday, April 15, 2011
First American Hombrewers Association Rally in Rolla, MO
ROLLA, MO-The Public House Brewing Company, located at 600 N. Rolla St. in downtown Rolla, is excited to announce its first-ever AHA Rally to be held on Saturday, April 23rd, from 1-4pm at the brewery. This event, held in partnership with the American Homebrewers Association, is designed to give homebrewers as well as beer enthusiasts a chance to learn more about brewing beer at home, see demonstrations of various brewing methods, and participate in a Q&A session with Public House owners and brewers.
Event participants will have a chance to taste all four of Public House's core beers: Public House Kolsch, Bird and Baby Mild Ale, Public House American Pale Ale, and Revelations Stout, as well as a special seasonal beer available for the first time that the brewers, Jason Stacy and Rod Murray, have brewed especially to commemorate the brewery's first time hosting an AHA rally.
Co-owners Josh Goodridge and Josh Stacy are thrilled to debut this new brew to the beer-loving public. However, they are keeping the specific style of beer under wraps until the Rally. "People will have to come to the Rally if they want to be the first to taste this new beer. We can tell you, though, if you love good beer, it will definitely be worth your time," Stacy said. "Join us for an afternoon of education, fun, and most importantly...Beer!" Goodridge added.
The event is free to AHA members and admission for non-members is $33 (family discounts available), which includes an AHA membership, a subscription to Zymurgy (the publication dedicated to homebrewing), access to all of the day's events, door prizes, and much more. Space is limited so please RSVP by going to www.publichousebrewery.com and clicking on the Rally link, followed by the "RSVP Now!" link, or call (573) 426-BEER / 426-2337.
Event participants will have a chance to taste all four of Public House's core beers: Public House Kolsch, Bird and Baby Mild Ale, Public House American Pale Ale, and Revelations Stout, as well as a special seasonal beer available for the first time that the brewers, Jason Stacy and Rod Murray, have brewed especially to commemorate the brewery's first time hosting an AHA rally.
Co-owners Josh Goodridge and Josh Stacy are thrilled to debut this new brew to the beer-loving public. However, they are keeping the specific style of beer under wraps until the Rally. "People will have to come to the Rally if they want to be the first to taste this new beer. We can tell you, though, if you love good beer, it will definitely be worth your time," Stacy said. "Join us for an afternoon of education, fun, and most importantly...Beer!" Goodridge added.
The event is free to AHA members and admission for non-members is $33 (family discounts available), which includes an AHA membership, a subscription to Zymurgy (the publication dedicated to homebrewing), access to all of the day's events, door prizes, and much more. Space is limited so please RSVP by going to www.publichousebrewery.com and clicking on the Rally link, followed by the "RSVP Now!" link, or call (573) 426-BEER / 426-2337.
Thursday, April 7, 2011
Pilsner Urquell Unveils Master Home Brewer Competition
Competitions in New York City, Washington, D.C. and Chicago to award trips to Prague
CHICAGO (April 7, 2011) - In 1842, Josef Groll brewed the world's first golden beer and revolutionized an entire industry. Pilsner Urquell, translated as "original source," remains a revered beer, both for its importance in beer history, as well as its intricate brewing process, including use of soft water, Saaz hops, pale malts and triple decoction.
Pilsner Urquell is inviting home brewers throughout the U.S. to take their shot at brewing a Czech-style pilsner, aiming for the standard Groll first brewed nearly 170 years ago. Three winners have the chance to earn trips for two to Plzen, Czech Republic this fall to tour the historic brewery, as well as attend the International Master Bartender Competition in Prague.
The Pilsner Urquell Master Home Brewer competitions will take place in New York, Washington, D.C. and Chicago this August, inviting home brewers from across the country to take on this challenging beer style.
Each competition will feature a panel of experienced judges, including Vaclav Berka, the Pilsner Urquell Brew Master in Plzen. Contestants will need to bring along three 10 to 14-ounce bottles of their home brew. The judges will sample each beer and select winners based on the following criteria:
* 70% -- Accuracy to style (Czech-style pilsner)
* 15% -- Cleanliness (absence of off flavors)
* 15% -- Artistic impression
"Home brewing is becoming more and more popular, and these brewers keep getting more talented, so we're excited to offer this challenging opportunity," said Berka, who is only the sixth Pilsner Urquell Brew Master since 1842. "The competitors will need to brew carefully, but the potential prize, including their wonderful batch of beer, should be a strong incentive."
The dates for the Pilsner Urquell Master Home Brewer competition are:
* New York, NY -- August 8, 2011
* Washington, D.C. -- August 10, 2011
* Chicago, IL -- August 12, 2011
Pilsner Urquell is limiting the competition in each city to the first 50 home brewers who reserve a spot by emailing their name, phone number and competition city to PilsnerUrquelUSA@gmail.com. Pilsner Urquell will follow up directly with contestants to share the exact time and location of the competitions. More information and official rules are available at Facebook.com/PilsnerUrquellUSA
.
No purchase necessary. Contestants must be 21 or older, and a legal resident of the United States (except CA). Void in CA and where prohibited by law. Begins at or about on 04/04/11 and ends on 08/012/11. Log on to Facebook.com/PilsnerUrquellUSA for entry details and for official rules.
About Pilsner Urquell
Created in Plzen, Czech Republic in 1842, Pilsner Urquell revolutionized the brewing industry as the world's first golden beer, creating a new style of beer that became known as pilsner, named after its city of origin. For more than a century and a half, Pilsner Urquell has been offering discerning beer drinkers a balanced and refreshing beer that has become the standard against which all others are compared. Nearly 90 percent of the world's beer is a variation of the original golden beer, making pilsner the most popular beer style in the world and further establishing Pilsner Urquell as a true original. For more information visit www.pilsnerurquell.com.
CHICAGO (April 7, 2011) - In 1842, Josef Groll brewed the world's first golden beer and revolutionized an entire industry. Pilsner Urquell, translated as "original source," remains a revered beer, both for its importance in beer history, as well as its intricate brewing process, including use of soft water, Saaz hops, pale malts and triple decoction.
Pilsner Urquell is inviting home brewers throughout the U.S. to take their shot at brewing a Czech-style pilsner, aiming for the standard Groll first brewed nearly 170 years ago. Three winners have the chance to earn trips for two to Plzen, Czech Republic this fall to tour the historic brewery, as well as attend the International Master Bartender Competition in Prague.
The Pilsner Urquell Master Home Brewer competitions will take place in New York, Washington, D.C. and Chicago this August, inviting home brewers from across the country to take on this challenging beer style.
Each competition will feature a panel of experienced judges, including Vaclav Berka, the Pilsner Urquell Brew Master in Plzen. Contestants will need to bring along three 10 to 14-ounce bottles of their home brew. The judges will sample each beer and select winners based on the following criteria:
* 70% -- Accuracy to style (Czech-style pilsner)
* 15% -- Cleanliness (absence of off flavors)
* 15% -- Artistic impression
"Home brewing is becoming more and more popular, and these brewers keep getting more talented, so we're excited to offer this challenging opportunity," said Berka, who is only the sixth Pilsner Urquell Brew Master since 1842. "The competitors will need to brew carefully, but the potential prize, including their wonderful batch of beer, should be a strong incentive."
The dates for the Pilsner Urquell Master Home Brewer competition are:
* New York, NY -- August 8, 2011
* Washington, D.C. -- August 10, 2011
* Chicago, IL -- August 12, 2011
Pilsner Urquell is limiting the competition in each city to the first 50 home brewers who reserve a spot by emailing their name, phone number and competition city to PilsnerUrquelUSA@gmail.com. Pilsner Urquell will follow up directly with contestants to share the exact time and location of the competitions. More information and official rules are available at Facebook.com/PilsnerUrquellUSA
No purchase necessary. Contestants must be 21 or older, and a legal resident of the United States (except CA). Void in CA and where prohibited by law. Begins at or about on 04/04/11 and ends on 08/012/11. Log on to Facebook.com/PilsnerUrquellUSA for entry details and for official rules.
About Pilsner Urquell
Created in Plzen, Czech Republic in 1842, Pilsner Urquell revolutionized the brewing industry as the world's first golden beer, creating a new style of beer that became known as pilsner, named after its city of origin. For more than a century and a half, Pilsner Urquell has been offering discerning beer drinkers a balanced and refreshing beer that has become the standard against which all others are compared. Nearly 90 percent of the world's beer is a variation of the original golden beer, making pilsner the most popular beer style in the world and further establishing Pilsner Urquell as a true original. For more information visit www.pilsnerurquell.com
Wednesday, March 30, 2011
Industry bodies show support for CAMRA’s Good Beer Guide
Cask Marque and SIBA to sponsor CAMRA flagship title for 2012 edition
Issued: Wednesday March 30th 2011
Status: For immediate use
CAMRA, the Campaign for Real Ale, is delighted to announce that both Cask Marque and the Society of Independent Brewers (SIBA) have pledged their support to its best-selling title, the Good Beer Guide, by sponsoring the forthcoming 2012 edition, due for release in September.
CAMRA’s Good Beer Guide is now in its 39th edition and remains a wholly independent guide to the best pubs in Great Britain, as well as the authoritative lowdown on every brewery currently operational across the nation. Pub entries for the Good Beer Guide are chosen by CAMRA’s 120,000-strong membership on the quality of real ale served at the bar.
The 2012 edition represents the 9th time industry watchdog Cask Marque has backed the Guide, with the body sponsoring the pubs section. Meanwhile, the forthcoming edition will be SIBA’s first sponsorship of the CAMRA title, and they will be putting their name to the breweries section. SIBA’s backing of CAMRA’s best selling Guide comes at a time when 54% of drinkers have now tried Britain’s National Drink, and Nick Stafford, SIBA Commercial and Finance Director, said:
‘SIBA represents most local brewers in the UK and they are proving to be a dynamic part of cask ale growth. Real ale consumers have always appreciated local artisans in brewing and SIBA wishes to thank them for their support through sponsorship of this iconic publication.’
Paul Nunny, Cask Marque Director, also expressed his commitment to the Guide. He said:
‘We are pleased once again to sponsor the CAMRA Good Beer Guide. This is our 9th year of our involvement and it helps us in delivering a beer quality message to all Cask Ale drinkers.’
The Good Beer Guide 2012 is due for release in September, and as part of its role to encourage more consumers to try real ale, is set to increase promotion of the Cyclops tasting scheme, an industry accredited initiative which has seen over 200 breweries sign up since its introduction in 2006.
Roger Protz, CAMRA Good Beer Guide editor, said:
‘The Guide is all about attracting people old and new to try the best British beer inside the best 4,500 pubs in the land. Thanks to the support of two of the industry’s foremost campaigners for quality in the beer and pub industry, we are able to continue this mission and we look forward to seeing what the readers think of our new edition of the Guide in September.’
Issued: Wednesday March 30th 2011
Status: For immediate use
CAMRA, the Campaign for Real Ale, is delighted to announce that both Cask Marque and the Society of Independent Brewers (SIBA) have pledged their support to its best-selling title, the Good Beer Guide, by sponsoring the forthcoming 2012 edition, due for release in September.
CAMRA’s Good Beer Guide is now in its 39th edition and remains a wholly independent guide to the best pubs in Great Britain, as well as the authoritative lowdown on every brewery currently operational across the nation. Pub entries for the Good Beer Guide are chosen by CAMRA’s 120,000-strong membership on the quality of real ale served at the bar.
The 2012 edition represents the 9th time industry watchdog Cask Marque has backed the Guide, with the body sponsoring the pubs section. Meanwhile, the forthcoming edition will be SIBA’s first sponsorship of the CAMRA title, and they will be putting their name to the breweries section. SIBA’s backing of CAMRA’s best selling Guide comes at a time when 54% of drinkers have now tried Britain’s National Drink, and Nick Stafford, SIBA Commercial and Finance Director, said:
‘SIBA represents most local brewers in the UK and they are proving to be a dynamic part of cask ale growth. Real ale consumers have always appreciated local artisans in brewing and SIBA wishes to thank them for their support through sponsorship of this iconic publication.’
Paul Nunny, Cask Marque Director, also expressed his commitment to the Guide. He said:
‘We are pleased once again to sponsor the CAMRA Good Beer Guide. This is our 9th year of our involvement and it helps us in delivering a beer quality message to all Cask Ale drinkers.’
The Good Beer Guide 2012 is due for release in September, and as part of its role to encourage more consumers to try real ale, is set to increase promotion of the Cyclops tasting scheme, an industry accredited initiative which has seen over 200 breweries sign up since its introduction in 2006.
Roger Protz, CAMRA Good Beer Guide editor, said:
‘The Guide is all about attracting people old and new to try the best British beer inside the best 4,500 pubs in the land. Thanks to the support of two of the industry’s foremost campaigners for quality in the beer and pub industry, we are able to continue this mission and we look forward to seeing what the readers think of our new edition of the Guide in September.’
Shiner Beers Welcomes New Jersey
Texas’ Oldest Brewery Becomes New Jersey’s Newest Craft Star
Shiner, Texas – March 30, 2011 – The Spoetzl Brewery, the country’s fourth largest craft brewer and maker of the legendary Shiner Bock, will begin distribution in New Jersey April 1. The first public appearance will be at the 2011 Atlantic City Beer Festival, with distribution to retailers and on-premise locations across the state beginning the same week.
Shiner will be represented by five leading beer distributors in the state: Hub City Distributing Co. in Lawrenceville, Kohler Distributing Co. in Hawthorne, Kramer Beverage Company in Hammonton, Peerless Beverage Co. in Union and Shore Point Distributing in Freehold.
The people of Shiner are very excited to see their beer in New Jersey. Shiner has been produced since 1909 in the small Texas town (population 2,070) of the same name. Every drop of Shiner beer is still brewed in the town by only 66 brewery workers.
The brewery gets its name from Kosmos Spoetzl, the Bavarian-born and trained brewmaster who was brought to Shiner by the German and Czech immigrants who settled the town and missed the beer they had left behind in their home countries.
“We’re an independent brand with an obsession for quality and a love of our craft; it’s been that way ever since the brewery opened 102 years ago” said Jimmy Mauric, Brewmaster for Spoetzl. “We’re proud to now be in New Jersey.”
Shiner is known for crafting beers true to the brewery’s German and Czech roots but also for creating new brews combining that heritage with innovative twists.
The first Shiner beers in New Jersey will be Shiner Bock, one of the top selling craft beers in the country and the brewery’s flagship brand, first brewed in 1917 and Shiner 102, a unique double wheat beer that is this year’s special anniversary beer. Also available will be the Family Reunion – a variety pack featuring six different Shiner beers. Other varieties and seasonals will follow.
To learn more, visit www.shiner.com.
Tuesday, March 22, 2011
THIS AIN’T YOUR GRANDMA’S APPLE PIE (BUT IT SURE TASTES LIKE IT!)
Ole Smoky Tennessee Moonshine Launches One-of-a-Kind Apple Pie Moonshine
GATLINBURG, TN (March 22, 2011) – Ah... the smell of Grandma’s apple pie cooling on the windowsill, nothing quite like it….or a visit to the apple orchard with heavy cinnamon scents wafting through the air at every turn providing a warm and cozy feeling unlike any other. Ole Smoky Tennessee Moonshine has found a way to bottle that experience and is proud to announce the launch of Ole Smoky Apple Pie Moonshine.
Made of the same delicious combination of flavors – pure apple juice, ground cinnamon and other spices – blended with our homemade moonshine (to give it a little zing!), Ole Smoky Apple Pie Moonshine, at 40 proof, is very drinkable and goes down as easy as a forkful of sweet apple pie. Some like it cold, some like it hot...personally we like it straight out of a mason jar. Apple Pie Moonshine: two great tastes of Americana that taste great together.
Ole Smoky Apple Pie Moonshine is available in the same traditional 750 ml mason jars as other Ole Smoky products, is sold online at www.olesmokymoonshine.com and currently ships to retail stores in seven states (Florida, Georgia, Indiana, Kentucky, Rhode Island, South Carolina and Tennessee) and, in light of growing demand, expects to be in close to 25 states by this summer and potentially all 50 by next year.
When the state of Tennessee changed its laws in July 2009, allowing the licensed production of whiskey and other spirits across new counties, a group of local families saw an opportunity to showcase the art of superior, mountain-made moonshine. Ole Smoky Moonshine, the first-ever legal moonshine in Tennessee, is a line of authentic products made from family recipes passed down through generations by inhabitants of the Great Smoky Mountains region of Appalachia.
Packaged in traditional Mason jars, Ole Smoky flagship products include Original Unaged Corn Whiskey (100 proof “sippin’ moonshine”), White Lightnin’ (100 proof “mixin’ moonshine”), and Moonshine Cherries (fresh maraschino cherries soaked in 100-proof moonshine). Ole Smoky Tennessee Moonshine is based in Gatlinburg, Tennessee. Visit the Ole Smoky Distillery online at www.olesmokymoonshine.com.
GATLINBURG, TN (March 22, 2011) – Ah... the smell of Grandma’s apple pie cooling on the windowsill, nothing quite like it….or a visit to the apple orchard with heavy cinnamon scents wafting through the air at every turn providing a warm and cozy feeling unlike any other. Ole Smoky Tennessee Moonshine has found a way to bottle that experience and is proud to announce the launch of Ole Smoky Apple Pie Moonshine.
Made of the same delicious combination of flavors – pure apple juice, ground cinnamon and other spices – blended with our homemade moonshine (to give it a little zing!), Ole Smoky Apple Pie Moonshine, at 40 proof, is very drinkable and goes down as easy as a forkful of sweet apple pie. Some like it cold, some like it hot...personally we like it straight out of a mason jar. Apple Pie Moonshine: two great tastes of Americana that taste great together.
Ole Smoky Apple Pie Moonshine is available in the same traditional 750 ml mason jars as other Ole Smoky products, is sold online at www.olesmokymoonshine.com and currently ships to retail stores in seven states (Florida, Georgia, Indiana, Kentucky, Rhode Island, South Carolina and Tennessee) and, in light of growing demand, expects to be in close to 25 states by this summer and potentially all 50 by next year.
When the state of Tennessee changed its laws in July 2009, allowing the licensed production of whiskey and other spirits across new counties, a group of local families saw an opportunity to showcase the art of superior, mountain-made moonshine. Ole Smoky Moonshine, the first-ever legal moonshine in Tennessee, is a line of authentic products made from family recipes passed down through generations by inhabitants of the Great Smoky Mountains region of Appalachia.
Packaged in traditional Mason jars, Ole Smoky flagship products include Original Unaged Corn Whiskey (100 proof “sippin’ moonshine”), White Lightnin’ (100 proof “mixin’ moonshine”), and Moonshine Cherries (fresh maraschino cherries soaked in 100-proof moonshine). Ole Smoky Tennessee Moonshine is based in Gatlinburg, Tennessee. Visit the Ole Smoky Distillery online at www.olesmokymoonshine.com.
IRON HILL BREWERY & RESTAURANT TO PARTNER WITH LOCAL BEER CLUB FOUNDER SUZANNE WOODS TO CREATE SAIZANNE, A PEPPERED SAISON
MAPLE SHADE, NJ – On Tuesday, March 29, beginning at 8:30 a.m., head brewer Chris LaPierre and his girlfriend, beer lover and president of In Pursuit of Ale (IPA), an all-women beer appreciation club, Suzanne “Beer Lass” Woods, will collaborate at Iron Hill Brewery & Restaurant (124 East Kings Highway, 856-273-0300) to create a special pepper-infused saison they’ll call Saizanne. Combining Woods’ favorite condiment, green and pink peppercorns, with a traditional Belgian-style saison, the beer is the long-time couple’s first joint effort – and sure to become the stuff of local brewing legend.
“When I travel, I bring home pepper grinders for Suzy – and this beer combines them with one of our favorite styles,” says LaPierre. “We’re thrilled to work together for the first time in the four years we’ve been dating to prepare this very special beer.”
Woods, who is a renowned local beer expert and has been featured in a host of publications on the subject, adds, “We’ve talked for a long time about brewing a beer together, but we wanted to make something really special and not just a gimmick.”
The beer will be brewed on March 29 and aged by LaPierre at Iron Hill. Then, at the end of April, Woods and her beer club, IPA, will travel over the bridge from Philly to Jersey to debut the new beer with a festive party. On Saturday, April 30 from 12 noon until 5 p.m., guests can meet and greet Suzanne Woods and sample the beer, which LaPierre says will be unfiltered, light-bodied, bright and complex with earthy, fruity, spicy character and a refreshing finish.
Founded by home brewers Mark Edelson and Kevin Finn and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant is the region’s fastest-growing restaurant group, blossoming from one restaurant and brewery to eight locations across the mid-Atlantic. Each is dedicated to producing and serving top-quality hand-crafted beers and cuisine in a warm and hospitable setting, and all are open seven days a week for lunch and dinner. Their acclaimed beers have accumulated a wealth of awards from the nation’s top beer festivals, and their restaurants have earned more than 100 “Best of” nods from local and national publications.
Suzanne Woods is the founder of In Pursuit of Ale and the author of www.beerlass.com. You can also follow her on Twitter: @beerlass.
For more information about Iron Hill Brewery & Restaurant or Saizanne, or to make a reservation at any of their locations, please visit www.ironhillbrewery.com. You can also follow them on Twitter (@ironhillbrewery), specifically their Maple Shade location (@IronhillNJ).
Monday, March 21, 2011
Big Apple Cocktail Contest Kicks Off New Scottish Gin Launch in NYC
Caorunn Small Batch Scottish Gin today announced the “Big Apple Cocktail Contest” for all New York City bartenders. Caorunn (pronounced “ka-roon”) is made from a perfectly balanced mix of six traditional ingredients and the infusion of five Celtic botanicals, including Coul Blush Apple.
Since Carounn is being launched in New York City, the brand is challenging mixology masters to create a cocktail that is uniquely “New York” in flavor and character, brings the Coul Blush Apple botanical to life and complements the other 4 Celtic botanicals, which are Rowan Berry, Bog Myrtle, Dandelion and Heather. These authentic Celtic botanicals give Caorunn its fresh and full bodied taste.
The winning libation will be chosen from among five finalist submissions by Gin Master Simon Buley at a New York City launch event in April. The creator will win a trip to Tales of the Cocktail 2011 in New Orleans where the cocktail will be featured as Caorunn’s Big Apple Cocktail of the Year.
The contest beings March 17, 2011 and entries will be accepted via the website at www.caorunngin.com until April 11, 2011. Submissions should include a photo of the cocktail, recipe, the technique to build the drink and a description of the bartender’s inspiration. Please see website for official contest rules.
About Caorunn
Caorunn is produced by International Beverage Holdings, Limited and is handcrafted at Balmenach Distillery, making it the only gin produced at a working malt whisky distillery. It is made using pure grain spirit, natural ingredients, and highland water and revives traditional gin production methods using low distillation techniques and botanical infusion using a Copper Berry Chamber, which the distillery has 2 of the only 3 still in existence. Caorunn is the gaelic word for ‘Rowan Berry’ – one of the infused celtic botanicals. It is inspired by Celtic tradition and Art Nouveau, which literally means the “art of the new,:” blending the past perfectly with the now. Each Celtic botanical is illustrated in an Art Nouveau/Celtic style in our botanical graphic. The ‘asterix-shaped’ logo reflects the image seen when a Rowan berry is cut open.
About International Beverage
International Beverage Holdings, Limited (www.interbevgroup.com) was established in 2005, as the international arm of ThaiBev, one of South East Asia’s leading alcohol beverage companies. With a network of regional offices in Asia, Europe and North America, the company is responsible for the production, sales, marketing and distribution of a portfolio of premium global brands in more than 80 countries and territories. The company’s success is built on a strong understanding of local cultures and markets along with the creation of a global operational network.
Since Carounn is being launched in New York City, the brand is challenging mixology masters to create a cocktail that is uniquely “New York” in flavor and character, brings the Coul Blush Apple botanical to life and complements the other 4 Celtic botanicals, which are Rowan Berry, Bog Myrtle, Dandelion and Heather. These authentic Celtic botanicals give Caorunn its fresh and full bodied taste.
The winning libation will be chosen from among five finalist submissions by Gin Master Simon Buley at a New York City launch event in April. The creator will win a trip to Tales of the Cocktail 2011 in New Orleans where the cocktail will be featured as Caorunn’s Big Apple Cocktail of the Year.
The contest beings March 17, 2011 and entries will be accepted via the website at www.caorunngin.com until April 11, 2011. Submissions should include a photo of the cocktail, recipe, the technique to build the drink and a description of the bartender’s inspiration. Please see website for official contest rules.
About Caorunn
Caorunn is produced by International Beverage Holdings, Limited and is handcrafted at Balmenach Distillery, making it the only gin produced at a working malt whisky distillery. It is made using pure grain spirit, natural ingredients, and highland water and revives traditional gin production methods using low distillation techniques and botanical infusion using a Copper Berry Chamber, which the distillery has 2 of the only 3 still in existence. Caorunn is the gaelic word for ‘Rowan Berry’ – one of the infused celtic botanicals. It is inspired by Celtic tradition and Art Nouveau, which literally means the “art of the new,:” blending the past perfectly with the now. Each Celtic botanical is illustrated in an Art Nouveau/Celtic style in our botanical graphic. The ‘asterix-shaped’ logo reflects the image seen when a Rowan berry is cut open.
About International Beverage
International Beverage Holdings, Limited (www.interbevgroup.com) was established in 2005, as the international arm of ThaiBev, one of South East Asia’s leading alcohol beverage companies. With a network of regional offices in Asia, Europe and North America, the company is responsible for the production, sales, marketing and distribution of a portfolio of premium global brands in more than 80 countries and territories. The company’s success is built on a strong understanding of local cultures and markets along with the creation of a global operational network.
Friday, March 4, 2011
ALASKAN BREWERIES COME TO MISSOURI FOR SCHLAFLY FESTIVAL
St. Louis, MO—March 4, 2011—Schlafly Beer will showcase the beers of two Alaskan breweries at their annual Repeal of Prohibition Beer Festival, Saturday, April 16th from noon to 5 p.m. at Schlafly Bottleworks in Maplewood. The guest breweries will be Alaskan Brewing Company from Juneau and Midnight Sun Brewing Company from Anchorage. Each brewery will be bringing 8 styles of beer for festival attendees to sample.
Neither Alaskan nor Midnight Sun beers have ever been made available in Missouri.
To honor the occasion, Schlafly will also host a vertical tasting of Schlafly Imperial Stout alongside Alaskan Smoked Porter where guests are served samples of each style of beer from batches brewed in 2007, 2008, and 2009. The Schlafly-Alaskan Vertical Tasting will be Thursday, April 14th at 7 p.m. at the Schlafly Tap Room.
“I am very excited to be participating in the Repeal of Prohibition Festival in April,” says Ann Metcalfe, CFO/HR manager of Alaskan. “Alaskan celebrates its 25th year in business in 2011, and what better way to celebrate than with Schlafly, one of the country’s premier craft brewers, and in St. Louis, one of the great Beer cities of the world?”
Ann will be making the over 2,000 mile journey from Alaska along with Gary Busse, General Manager of Midnight Sun Brewing Company.
“I must admit, other than the Gateway Arch and Albert Pujols, I don’t know a whole lot about St. Louis,” jokes Busse who has never been to St. Louis before. “I’m looking forward to the visit and the chance to sample beers from Schlafly and other area breweries that I’ve never tried before.”
Tickets to the Repeal of Prohibition Beer Festival are on sale now. The cost is $25 before the event and $30 on the day of the event. Tickets to the Schlafly-Alaskan Vertical Tasting go on sale March 15th.
# # #
For more information about Schlafly Beer, please phone 314-241-BEER, or visit www.schlafly.com
Neither Alaskan nor Midnight Sun beers have ever been made available in Missouri.
To honor the occasion, Schlafly will also host a vertical tasting of Schlafly Imperial Stout alongside Alaskan Smoked Porter where guests are served samples of each style of beer from batches brewed in 2007, 2008, and 2009. The Schlafly-Alaskan Vertical Tasting will be Thursday, April 14th at 7 p.m. at the Schlafly Tap Room.
“I am very excited to be participating in the Repeal of Prohibition Festival in April,” says Ann Metcalfe, CFO/HR manager of Alaskan. “Alaskan celebrates its 25th year in business in 2011, and what better way to celebrate than with Schlafly, one of the country’s premier craft brewers, and in St. Louis, one of the great Beer cities of the world?”
Ann will be making the over 2,000 mile journey from Alaska along with Gary Busse, General Manager of Midnight Sun Brewing Company.
“I must admit, other than the Gateway Arch and Albert Pujols, I don’t know a whole lot about St. Louis,” jokes Busse who has never been to St. Louis before. “I’m looking forward to the visit and the chance to sample beers from Schlafly and other area breweries that I’ve never tried before.”
Tickets to the Repeal of Prohibition Beer Festival are on sale now. The cost is $25 before the event and $30 on the day of the event. Tickets to the Schlafly-Alaskan Vertical Tasting go on sale March 15th.
# # #
For more information about Schlafly Beer, please phone 314-241-BEER, or visit www.schlafly.com
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