ATLANTA, GA (March 10, 2009) – The International Association of Culinary Professionals announced today finalists in the 2009 IACP Cookbook Awards, the most rigorous culinary awards program to honor cookbook authors, photographers, designers and publishers. Culled from more than 400 entries,
39 cookbooks were selected by an independent panel of 39 food and beverage professionals to compete for top honors in 16 categories.
Winners will be announced at the 2009 IACP Gala Awards Ceremony on the evening of Saturday, April 4, at the Sheraton Hotel in Downtown Denver. The ceremony is the grand culmination of IACP's annual conference, which begins in Denver on April 1.
The categories include: American, Baking, Chefs & Restaurants, Compilations, First Book/The Julia Child Award, Food Photography & Styling, Food Reference & Technical, General, Health and Special Diet, International, Literary Food Writing, Single Subject, Wine, Beer & Spirits. Three additional awards – Book of the Year, Design, and the Sophie Grigson Award – will also be conferred at
the ceremony.
To view a complete list of finalists, see the listing below or visit
http://iacp.com/displaycommon.cfm?an=1&subarticlenbr=661
The IACP Cookbook Awards annually celebrate the year's most outstanding food and beverage publications. The awards program (originally called
Tastemaker's) was created to encourage and promote quality and creativity in cookbook writing and publishing and to expand awareness of culinary literature. The IACP Cookbook Awards have become the industry's most coveted acknowledgement of excellence in the cookbook publishing world.
2009 IACP Cookbook Award Finalists:
AMERICAN
"Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revised"
Author: Arthur Schwartz
Editor: Clancy Drake
Publisher: Ten Speed Press
"Bon Appetit, Y'all: Recipes and Stories from Three Generations"
Author: Virginia Willis
Editor: Clancy Drake
Publisher: Ten Speed Press
"Holy Smoke: The Big Book of Northern Barbecue"
Author: John Shelton Reed
Co-Author: Dale Reed
Editor: David Perry
Publisher: University of North Carolina Press
BAKING
"The Art and Soul of Baking"
Author: Sur La Table
Co-Author: Cindy Mushet
Editor: Jean Lucas
Publisher: Andrews McMeel Publishing
"Baked: New Frontiers in Baking"
Author: Matt Lewis
Co-Author: Renato Poliafito
Editor: Luisa Weiss
Publisher: Stewart, Tabori & Chang
"The Modern Baker: Time Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies"
Author: Nick Malgieri
Editor: Anja Schmidt
Publisher: DK Publishing
CHEFS & RESTAURANTS
"At the Crillon and at Home"
Author: Jean Francois Piege
Editor: Katie Mascaro
Publisher: Flammarion distributed by Rizzoli
"Chanterelle"
Author: David Waltuck
Co-Author: Andrew Friedman
Editors: Pam Hoenig and Carolyn Mandarano
Publisher: Taunton Press Inc
"On the Line"
Author: Eric Ripert
Co-Authors: Shimon and Tammar Rothstein
Editor: Ann Bramson
Publisher: Artisan Books
COMPILATIONS
"The Bon Appetit Cookbook: Fast, Easy, Fresh"
Author: Barbara Fairchild
Editor: Pamela Chirls
Publisher: John Wiley & Sons
"Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape
the Way We Eat and Drink"
Authors: Marcella Rosene with Pat Mozersky
Editor: Gary Luke
Publisher: Sasquatch Books
"The Culinary Institute of America Cookbook"
Author: The Culinary Institute of America
Editor: Maria Tufts
Publisher: Lebhar-Friedman Books
FIRST BOOK / JULIA CHILD AWARD
"A16: Food & Wine"
Author: Ed Anderson
Co-Author: Nate Appleman
Editor: Aaron Wehner
Publisher: Ten Speed Press
"Puff"
Author: Martha Holmberg
Editor: Bill LeBlond
Publisher: Chronicle Books
"Yolele! Recipes from the Heart of Senegal"
Author: PierreThiam
Publisher: Lake Isle Press
FOOD PHOTOGRAPHY & STYLING
"Chanterelle"
Photographer: Maria Robledo
Author: David Waltuck
Co-Author: Andrew Friedman
Editors: Pam Hoenig and Carolyn Mandarano
Publisher: Taunton Press Inc
"Karen Martini: Cooking at Home"
Author: Earl Carter
Co-Author: Anna Last
Editor: Rachel Carter
Publisher: Penguin Group (Australia)
"Under Pressure"
Author: Thomas Keller
Co-Author: Deborah Jones
Editor: Ann Bramson
Publisher: Artisan Books
FOOD REFERENCE & TECHNICAL
"Food Wine Budapest"
Author: Carolyn Banfalvi
Editor: Angela Hederman
Publisher: The Little Bookroom
"Four Star Restaurant Marketing Cookbook"
Author: Linda Duke
Editor: Linda Duke
Publisher: Duke Marketing Publishing
"The Science of Good Food"
Author: David Joachim
Author: Andrew Schloss
Co-Author: Philip Handel, Ph.D.
Editor: Carol Sherman
Publisher: Robert Rose Inc.
GENERAL
"Do It For Less! Weddings: How to Create Your Dream Wedding Without
Breaking the Bank"
Author: Denise Vivaldo
Editor: Megan Hiller
Publisher: Sellers Publishing
"The Splendid Table's How to Eat Supper"
Author: Lynne Rosetto Kasper
Co-Author: Sally Swift
Editor: Doris Cooper
Publisher: Clarkson Potter Publishers
"Things Cooks Love"
Author: Sur La Table
Co-Author: Marie Simmons
Editor: Jean Lucas
Publisher: Andrew McMeels Publishing
HEALTH AND SPECIAL DIET
"The Food You Crave"
Author: Ellie Krieger
Editors: Pam Hoenig and Carolyn Mandarano
Publisher: Taunton Press
"The Perfect Recipe for Losing Weight and Eating Great"
Author: Pam Anderson
Editor: Rux Martin
Publisher: Houghton Mifflin Harcourt
"Techniques of Healthy Cooking, 3rd Edition"
Author: Natalie Fischer
Editor: Pamela Chirls
Publisher: John Wiley & Sons
INTERNATIONAL
"Beyond the Great Wall"
Author: Jeffrey Alford
Co-Author: Naomi Duguid
Editor: Ann Bramson
Publisher: Artisan Books
"Martin Yan's China"
Author: Martin Yan
Editor: Amy Treadwell
Publisher: Chronicle Books
"Olives and Oranges"
Author: Sara Jenkins
Author: Mindy Fox
Photographer: Alan Richardson
Editor: Rux Martin
Publisher: Houghton Mifflin Harcourt
LITERARY FOOD WRITING
"Bottomfeeder"
Author: Taras Grescoe
Editor: Jim Gifford
Publisher: Harper Collins
"Raising Steaks"
Author: Betty Fussell
Editor: Rebecca Saletan
Publisher: Houghton Mifflin Harcourt
"Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China"
Author: Fuschia Dunlop
Editor: Maria Guarnaschelli
Publisher: W.W. Norton
SINGLE SUBJECT
"Fat: An Appreciation of a Misunderstood Ingredient"
Author: Jennifer McLagan
Photographer: Leigh Beisch
Editor: Clancy Drake
Publisher: Ten Speed Press
"Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special
Occasions"
Author: Jacques Torres
Editor: Luisa Weiss
Publisher: Harry N. Abrams Inc.- Stewart Tabori & Chang
"Under Pressure"
Author: Thomas Keller
Co-Author: Jonathan Benno
Co-Author: Corey Lee
Co-Author: Sebastien Rouxel
Editor: Ann Bramson
Publisher: Artisan Books
WINE, BEER, AND SPIRITS
"Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus"
Author: Scott Bettie
Editor: Julie Bennett
Publisher: Ten Speed Press
"The Beer Book"
Author: Tim Hampson
Editor: Shannon Beatty
Publisher: DK Publishing
"Ciderland"
Author: James Crowden
Publisher: Birlinn Limited
###
Founded in 1978, the International Association of Culinary Professionals
(IACP) connects culinary professionals with the people, places and knowledge
they need to succeed. Its 3,500 members represent a "who's who" in the
world of food and include cooking teachers and cooking school owners;
caterers, chefs and restaurateurs; food writers and cookbook authors;
editors and publishers of the world's consumer and trade press; food stylists
and photographers; vintners; television personalities; recipe developers and
test kitchen personnel; public relations, marketing and advertising
professionals; and many others with a special interest in the culinary arts.
Wednesday, March 11, 2009
Friday, March 6, 2009
GRAND TETON BREWING COMPANY INTRODUCES A SEASONAL PROGRAM.
Lost Continent Double IPA will be the first release of Grand Teton Brewing’s bi-annual seasonal beers.
VICTOR, ID -- Grand Teton Brewing Company, known throughout the West for their exceptional microbrews, will begin shipping Lost Continent Double IPA mid-April as the first of their two seasonal beers. Lost Continent will be available from May through the end of September. From October 1st through the end of March, Grand Teton Brewing will be offering Black Cauldron Imperial Stout. Both brews will be available in uniquely designed 4-packs (12oz bottles) and in ½-Bbl kegs.
Lost Continent Double IPA has an astonishing three pounds of hops per barrel in the kettle and another pound per barrel of “dry-hops” added after fermentation, bringing this beer to 90+ IBUs. Starting with an original gravity of 22˚ Plato (1.088 SG), this is a full-bodied beer weighing in at 8.0% ABV. The hops provide citrusy, resinous spiciness, making this beer a great match for any bold food. Try it with prime rib, Cajun blackened pork or chicken, Thai, Indian or Vietnamese cuisine.
Grand Teton Brewing updated the name and image of their Double IPA to reflect the history of IPAs. The image on the bottle and 4-pack depicts an old nautical map, compass rose and fictitious “Lost Continent”. (Feel free to browse the map of the Lost Continent on the website www.grandtetonbrewing.com .) The bottle’s label is adorned with metallic gold trim and its top is wrapped with gold foil.
India Pale Ales were originally brewed to quench the thirst of the British who occupied India in the 1700s. The higher gravity, heavily hopped ales could survive the long, arduous voyage (across the equator twice) through tropical waters where lighter, sweeter ales would spoil and sour. These IPAs soon became the choice beer for adventurers who had the curiosity to see what was over the horizon. As explorers raced to discover uncharted corners of the globe, many considered it necessary to bring IPAs with them.
We encourage you to keep exploring and looking for your own Lost Continent. As you venture out into the unknown, make sure to pack a beer that will survive the journey.
Both the Lost Continent and Black Cauldron beers were born from the renowned Cellar Reserve Program. Over the last 6 years, these have been the most popular of the Cellar Reserves, with numerous requests from bars, retail stores and fans. Both beers are high gravity and bottle and keg-conditioned. Conditioning creates a smooth, creamy head, fine layer of yeast at the bottom and exceptionally long shelf life. For simplicity of shelf placing and register sales, both 4-packs will have the same UPC.
Be on the lookout for Black Cauldron Imperial Stout coming this October. For information on either brew or the seasonal program, call the brewery at 1-888-899-1656 or contact your local Grand Teton Brewing distributor.
Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, founder Charlie Otto and his company are in the top 100 craft breweries in North America. Premium microbrews include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse Wheat and the favorites of the Yellowstone and Grand Teton National Parks, Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. GTBC is a green company utilizing bio-diesel and feeding local farmer’s cattle with spent grain from the brew kettle. Discriminating beer drinkers can find their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming, Montana, Utah, California, Colorado, Oregon, Washington, Wisconsin, Arizona, Kansas, New York and Missouri.
VICTOR, ID -- Grand Teton Brewing Company, known throughout the West for their exceptional microbrews, will begin shipping Lost Continent Double IPA mid-April as the first of their two seasonal beers. Lost Continent will be available from May through the end of September. From October 1st through the end of March, Grand Teton Brewing will be offering Black Cauldron Imperial Stout. Both brews will be available in uniquely designed 4-packs (12oz bottles) and in ½-Bbl kegs.
Lost Continent Double IPA has an astonishing three pounds of hops per barrel in the kettle and another pound per barrel of “dry-hops” added after fermentation, bringing this beer to 90+ IBUs. Starting with an original gravity of 22˚ Plato (1.088 SG), this is a full-bodied beer weighing in at 8.0% ABV. The hops provide citrusy, resinous spiciness, making this beer a great match for any bold food. Try it with prime rib, Cajun blackened pork or chicken, Thai, Indian or Vietnamese cuisine.
Grand Teton Brewing updated the name and image of their Double IPA to reflect the history of IPAs. The image on the bottle and 4-pack depicts an old nautical map, compass rose and fictitious “Lost Continent”. (Feel free to browse the map of the Lost Continent on the website www.grandtetonbrewing.com
India Pale Ales were originally brewed to quench the thirst of the British who occupied India in the 1700s. The higher gravity, heavily hopped ales could survive the long, arduous voyage (across the equator twice) through tropical waters where lighter, sweeter ales would spoil and sour. These IPAs soon became the choice beer for adventurers who had the curiosity to see what was over the horizon. As explorers raced to discover uncharted corners of the globe, many considered it necessary to bring IPAs with them.
We encourage you to keep exploring and looking for your own Lost Continent. As you venture out into the unknown, make sure to pack a beer that will survive the journey.
Both the Lost Continent and Black Cauldron beers were born from the renowned Cellar Reserve Program. Over the last 6 years, these have been the most popular of the Cellar Reserves, with numerous requests from bars, retail stores and fans. Both beers are high gravity and bottle and keg-conditioned. Conditioning creates a smooth, creamy head, fine layer of yeast at the bottom and exceptionally long shelf life. For simplicity of shelf placing and register sales, both 4-packs will have the same UPC.
Be on the lookout for Black Cauldron Imperial Stout coming this October. For information on either brew or the seasonal program, call the brewery at 1-888-899-1656 or contact your local Grand Teton Brewing distributor.
Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, founder Charlie Otto and his company are in the top 100 craft breweries in North America. Premium microbrews include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse Wheat and the favorites of the Yellowstone and Grand Teton National Parks, Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. GTBC is a green company utilizing bio-diesel and feeding local farmer’s cattle with spent grain from the brew kettle. Discriminating beer drinkers can find their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming, Montana, Utah, California, Colorado, Oregon, Washington, Wisconsin, Arizona, Kansas, New York and Missouri.
WHEN HE POURS, HE REIGNS
Las Vegas Bartender Captures U.S. Draught Master Title, Heads to Belgium for FinalsLAS VEGAS (Mar. 4, 2009) – It’s a competition that starts with a “Purification,” includes a “Sacrifice,” “Beheading” and “Judgment; and for Las Vegas bartender Greg Black, it ended with a “Championship.” A bartender since 1997, Black, best mastered the nine-step Belgian beer pouring ritual Tuesday night to win the Stella Artois Draught Master Competition held at Lavo Nightclub.
Black will now represent the U.S. against more than 30 other countries at the World Draught Master Competition in Leuven, Belgium this October.
“Cracking open a can or popping the cap off a bottle is easy, but preparing a beer following the strict standards of the Belgian Pouring Ritual takes a lot more care and attention to detail,” said Black. “At the Draught Master Competition you know every step of the pouring ritual will be highly scrutinized. To be named champion and able to represent the U.S. in Belgium is incredible.”
The Draught Master Competition recognizes the best bartenders for their ability to adhere to the Belgian Pouring Ritual – a nine-step process that includes “purifying” the glassware; “sacrificing” the first beer poured and “beheading” the beer for the perfect head of foam. The timed competition took place in front of a panel of four judges as well as a large audience of consumers and industry experts.
Judges graded the competitors on their ability to pour a perfect glass of Stella Artois and Hoegaarden from draught. Competitors also were judged on how well they opened, poured and served bottles of Stella Artois, Hoegaarden and Leffe Blonde. Judges were looking for the perfect pour as well as a showcase of skills, style and personality.
“The Belgians have mastered the art of the perfect pour, which not only ensures the utmost enjoyment of the beer, but also showcases the pouring process itself,” said competition judge Cian Hickey, vice president of draught, Anheuser-Busch InBev. “The pouring skills on display in Las Vegas Tuesday were near perfection and would make any Belgian beer drinker proud. The strong competition also will prepare the U.S. champion to take on the best from around the globe at the World Draught Master finals.”
Each bartender in the competition was carefully selected by Anheuser-Busch representatives as well as the local wholesaler. The bartenders were chosen based on their ability to pour and present Stella Artois, Hoegaarden and Leffe perfectly using the traditional nine-step Belgian pouring ritual.
In 2008, U.S. champion Anthony Alba finished fourth in the World Draught Master finals. It was the highest finish for an American since 2005 when Jessica Waltz took first.
Stella Artois is a classic Belgian lager, golden in color with exceptional clarity and a spicy hop character. Hoegaarden is the Original Belgian White Beer, featuring a unique, refreshing flavor and spicy nose. Leffe Blonde is an authentic and respected Belgian “Abbey” beer, a category almost exclusive to Belgium. Stella Artois is 5.2 percent ABV; Hoegaarden is 4.9 percent ABV; Leffe Blonde is 6.6 percent ABV. All are brewed in Belgium.
Based in St. Louis, AnheuserBusch is the leading American brewer, holding a 48.5 percent share of U.S. beer sales. The company brews the world’s largest-selling beers, Budweiser and Bud Light. AnheuserBusch also owns a 50 percent share in Grupo Modelo, Mexico’s leading brewer. Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired Global Companies list in 2009. AnheuserBusch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and one of the world’s largest recyclers of aluminum cans. The company is a wholly-owned subsidiary of Anheuser-Busch InBev, the leading global brewer, and continues to operate under the Anheuser-Busch name and logo. For more information, visit www.anheuser-busch.com.
People Who Sell Wine Are Not Whining about the Economy
Even in the down economy, wine is doing fine
It is no secret that the economy has had some sort of affect on almost every industry in the country. However, when it comes to the wine industry, the change in sales may not be all that bad.
Sam’s Wines and Spirits has seen notable changes in their wine sales. According to Jeff Mikulich, one of Sam’s sales associates, “People who would normally buy a $40 bottle of wine are starting to buy $20 bottles and people who used to buy $20 bottles of wine are starting to buy $10 bottles.” Even with these changes in price points, the volume of bottles sold have managed to remain relatively similar to pre-recession numbers.
The most notable change is that wine lovers are discovering different brands of wine at lower price points that are the same quality of some of the more expensive wines that they were buying before.
About Sam’s Wines and Spirits: Founded in 1946, Sam’s Wines and Spirits has grown to be the nation’s leading independent wine and spirits retailer. The company’s success is due to its focus on customer service, selection, price, and knowledgeable staff. The company has been honored by both Wine Enthusiast and Wine Spectator magazines as Retailer of the Year and has also earned Forbes' Best of the Web award. Sam’s Wines and Spirits has four Chicago-area locations in Lincoln Park, Downers Grove, Highland Park, and the South Loop. Sam’s Wines and Spirits, Wine Director, Efrain Madrigal, has exceptional knowledge of wine and spirits and is bilingual in both Spanish and English. To learn more about what Sam’s Wines and Spirits has to offer visit www.samswine.com.
It is no secret that the economy has had some sort of affect on almost every industry in the country. However, when it comes to the wine industry, the change in sales may not be all that bad.
Sam’s Wines and Spirits has seen notable changes in their wine sales. According to Jeff Mikulich, one of Sam’s sales associates, “People who would normally buy a $40 bottle of wine are starting to buy $20 bottles and people who used to buy $20 bottles of wine are starting to buy $10 bottles.” Even with these changes in price points, the volume of bottles sold have managed to remain relatively similar to pre-recession numbers.
The most notable change is that wine lovers are discovering different brands of wine at lower price points that are the same quality of some of the more expensive wines that they were buying before.
About Sam’s Wines and Spirits: Founded in 1946, Sam’s Wines and Spirits has grown to be the nation’s leading independent wine and spirits retailer. The company’s success is due to its focus on customer service, selection, price, and knowledgeable staff. The company has been honored by both Wine Enthusiast and Wine Spectator magazines as Retailer of the Year and has also earned Forbes' Best of the Web award. Sam’s Wines and Spirits has four Chicago-area locations in Lincoln Park, Downers Grove, Highland Park, and the South Loop. Sam’s Wines and Spirits, Wine Director, Efrain Madrigal, has exceptional knowledge of wine and spirits and is bilingual in both Spanish and English. To learn more about what Sam’s Wines and Spirits has to offer visit www.samswine.com.
Mix Things Up - St. Patrick's Day Cocktail from Hornitos Tequila
Email from Hornitos:
Looking to shake things up on the biggest drinking holiday of the year? This St. Patrick’s Day, trade your shamrocks for mint leaves and green beer for Tequila and try your luck with a specialty “Hornijo” from Hornitos™. A unique new spin on the classic Mojito, the Hornijo features Hornitos Reposado, a premium 100% agave tequila versatile enough for mixed drinks.
Whether throwing your own party or enjoying a pre-parade cocktail, show off your creative side this March 17th with a festive and green Hornijo!
Hornijo
2 tsp sugar
6-8 mint leaves
Club soda
1 lime, halved
2 oz Hornitos Reposado
Mint sprig for garnish
New Belgium Brewing Expands Markets and Portfolio in 2009
(FORT COLLINS, CO – March 5, 2009) New Belgium Brewing (www.newbelgium.com), best known for its flagship Fat Tire Amber Ale, is expanding its distribution and portfolio dramatically in 2009. In addition to seven year round beers and four seasonal releases, New Belgium will produce four small batch Lips of Faith beers, four collaborative beers with Elysian brewing in Seattle (collectively known as The Trip series) and four new Loose Lips beers for internal and tasting room consumption only.
The creative flurry comes as the brewery is poised to enter six new markets as well; North Carolina, South Carolina, Georgia, Indiana, South Dakota and Wisconsin all by end of summer. New Belgium is still vetting distributors in potential markets.
“It’s a fairly aggressive program for 2009,” said New Belgium Sales Director Joe Menetre. “We’re reaching the eastern seaboard for the first time, we’ve got a very dynamic portfolio, and we’ve expanded our capacity to meet demand.”
The new beer brands will focus on more esoteric styles and collaborative creativity. The Lips of Faith program launched in February will feature fruit, spiced or wood beers in 22- oz. packages. The brewery has released a Dark Kriek (cherry) beer to date with plans for Biere de Mars and a beer brewed with dandelion leaves slated through spring.
“Lips of Faith will allow us to tap the creative root that is Belgian brewing,” said Assistant Brewmaster Grady Hull. “The collaboration with Elysian is a new source of inspiration and the Loose Lips beers are a complete free-for-all, so the energy is high around all these programs.”
In addition to the Lips of Faith program, New Belgium is collaborating with Elysian of Seattle on The Trip series. The first in the series of four brews to be released throughout 2009 is Trippel IPA – a Belgian twist on a northwest version of India Pale Ale. The two breweries joined forces in 2008 to share facilities, inspire creativity, and reduce environmental impact.
New Belgium will also brew four new beers based solely on a company-wide internal drink-off, known as the Loose Lips program. The contest allows the person who correctly identifies the three beers blended in their glass to brew whatever beer they can imagine. These rare beers can only be sampled in the Liquid Center, New Belgium’s tasting room, and at a few select Fort Collins locations.
About New Belgium Brewing Company
New Belgium Brewing Company, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, began operations in a tiny Fort Collins basement in 1991. Today, the third largest craft brewer in the U.S., New Belgium produces seven year-round beers; Fat Tire Amber Ale, Sunshine Wheat, Blue Paddle Pilsner, 1554 Black Ale, Abbey, Mothership Wit and Trippel, as well as a host of seasonal releases. In addition to producing world-class beers, New Belgium takes pride in being a responsible corporate role model with progressive programs such as employee ownership, open book management and a commitment to environmental stewardship. For more information, visit www.newbelgium.com.
The creative flurry comes as the brewery is poised to enter six new markets as well; North Carolina, South Carolina, Georgia, Indiana, South Dakota and Wisconsin all by end of summer. New Belgium is still vetting distributors in potential markets.
“It’s a fairly aggressive program for 2009,” said New Belgium Sales Director Joe Menetre. “We’re reaching the eastern seaboard for the first time, we’ve got a very dynamic portfolio, and we’ve expanded our capacity to meet demand.”
The new beer brands will focus on more esoteric styles and collaborative creativity. The Lips of Faith program launched in February will feature fruit, spiced or wood beers in 22- oz. packages. The brewery has released a Dark Kriek (cherry) beer to date with plans for Biere de Mars and a beer brewed with dandelion leaves slated through spring.
“Lips of Faith will allow us to tap the creative root that is Belgian brewing,” said Assistant Brewmaster Grady Hull. “The collaboration with Elysian is a new source of inspiration and the Loose Lips beers are a complete free-for-all, so the energy is high around all these programs.”
In addition to the Lips of Faith program, New Belgium is collaborating with Elysian of Seattle on The Trip series. The first in the series of four brews to be released throughout 2009 is Trippel IPA – a Belgian twist on a northwest version of India Pale Ale. The two breweries joined forces in 2008 to share facilities, inspire creativity, and reduce environmental impact.
New Belgium will also brew four new beers based solely on a company-wide internal drink-off, known as the Loose Lips program. The contest allows the person who correctly identifies the three beers blended in their glass to brew whatever beer they can imagine. These rare beers can only be sampled in the Liquid Center, New Belgium’s tasting room, and at a few select Fort Collins locations.
About New Belgium Brewing Company
New Belgium Brewing Company, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, began operations in a tiny Fort Collins basement in 1991. Today, the third largest craft brewer in the U.S., New Belgium produces seven year-round beers; Fat Tire Amber Ale, Sunshine Wheat, Blue Paddle Pilsner, 1554 Black Ale, Abbey, Mothership Wit and Trippel, as well as a host of seasonal releases. In addition to producing world-class beers, New Belgium takes pride in being a responsible corporate role model with progressive programs such as employee ownership, open book management and a commitment to environmental stewardship. For more information, visit www.newbelgium.com.
Boulevard introduces Unfiltered Wheat Beer in Aluminum Bottles
KANSAS CITY, Mo., March 5, 2009 – Boulevard Brewing Company today announced the debut of a 16-ounce aluminum bottle for Unfiltered Wheat Beer, the brewery’s most popular offering. The package is expected to enhance distribution opportunities in locations where glass is prohibited, such as golf courses, pools, concert venues, and some outdoor events. The new metal bottles will hit the market beginning April 1.The company’s choice of the container represents a departure from an exclusive reliance on the traditional glass bottle. “The environmental advantages of aluminum were an important consideration,” explained John McDonald, Boulevard founder and president, “but we added this package primarily to give consumers access to our beer in places that won’t allow glass and don’t have draught capabilities.” McDonald, an art school graduate, also cited design opportunities as a factor in the decision. “While great-tasting beer remains our top priority, we’ve always put a lot of effort and energy into producing beautiful packaging. The aluminum bottle presented our in-house creative team with an exciting new canvas, and I think they’ve done a fantastic job.”
Boulevard’s new state-of-the-art bottling line – installed in late 2008 at a cost of nearly $6 million – is being used to package both its traditional glass bottles and the new metal containers. Current plans call for limiting use of the aluminum bottle to its flagship Unfiltered Wheat Beer, which will continue to be offered in 6-, 12-, and 20-packs of 12-ounce glass bottles.
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 six year-round and five seasonal beers are available in a 17-state region stretching from Utah to Alabama, and from North Dakota to Texas.
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