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A newsletter of special interest to brewers, the brewing community, chefs, restaurateurs, and members of the beverage alcohol business media. If you wish to be dropped from this list, please respond to peter.lafrance@beerbasics.com . Include the word "remove" in the Subject: line. (The subscriber list is the sole property of the publisher and will not be sold, given or otherwise distributed.) ============================== Publisher: Peter LaFrance ============================== BEER BASICS.COM Vol.09 No.003 --- 29 April 2008 A newsletter of special interest to brewers, the brewing community, chefs, restaurateurs, and members of the beverage alcohol business media. If you wish to be dropped from this list, please respond to peter.lafrance@beerbasics.com Include the word "remove" in the Subject: line. (The subscriber list is the sole property of the publisher and will not be sold, given or otherwise distributed.) ============================== Publisher: Peter LaFrance ============================== |
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======= THE RANT======= Spring is in the air!
Salutations my Friends in Beer, Here in Brooklyn, NY USA, the packed brown earth has a thin green stubble of new blades of grass and the forsythia bask, already in full bloom, in the warm sunshine. I feel an almost primeval urge to feast on fish and Bavarian style wheat beer. I have read that this seasonal urge is not unique to my psyche or gender. In Bavaria, wheat beer weds with the local fresh spring meats and produce that come on the spring markets. It seems this phenomenon has been going on since the area became known for the style. I for one relish the seasonal tug on my epicurean strings. It is the same with hot crossed buns, still warm in the box after being carried only a block and a half from an actual bakery, not a posturing, imitation, mass produced confection that can be found year round in Costco. Hot crossed buns are made at only one time of the year and should be consumed only at that time of the year. Check with your local German or Czech bakery and they will tell you what time of the year they bake them. Here in the United States, particularly in what is called the New York Metropolitan area, the beer calendar is becoming useless. I have seen groups seated in the shade of a warm summer afternoon quaffing Russian Imperial Stouts. On the other hand, there was the more sedate group of beer “geeks” who were “tasting” a selection of Bavarian wheat beers a week after one New Year began. The incredible range of imported beers available to the most astute and tenacious shoppers’ makes “seasonal beers” available the entire year round. There is big profitability driving this increase in what are called in the lingo – “shelf keeping units” – In other words, the brand-facing-forward individual item as it appears on the shelf in the store. The numbers of SKU’s in the “snack” section in a local mega store has driven two folks I know back to the local bodega. There they knew where the "half and half" was and that the Sam Adams was on the bottom left side of the cold box. I understand the economics of mega marketing and the almost unfathomable numbers of choices that tempt the consumer. Nevertheless, I demand four seasons in a year and expect those seasons to come with that which is unique to that season in cuisine and beverages. And that’s the way it is this fine spring day… Cheers! Peter LaFrance
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=============== FROM THE WIRES ================ (A few things to think about...) Beer Is good for you... again!
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======== BEER BASICS VISITS ======== authors of "He said beer She said wine"
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=========== TASTING NOTES =========== ( Click on the bold name to get to the notes...) ( Click on the bold name to get to the notes...) A taste of... Orlio Organic Spring/Summer IPA '08 - 33 - |
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============================== Dinners Events and New Product Information ============================== (Click on headline to get there... use "Back Arrow" to return. )
DINNERS & EVENTS:
6th
PRESS RELEASES - NEWS & NOISE
Australian International Beer Awards Won by Sea Dog and Shipyard Brewing Companies
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========= CHECK THESE OUT ========= Cask Ale Resource Link- Alex Hall has put together a very helpful link to on-premise establishments that serve real cask ale. http://www.cask-ale.co.uk/us/statemenu.html
Culinary Cultures LLC For chefs, cooks and foodservice professionals. Chef Ron L. Askew, Executive Director
The Food Reference Newsletter Food History, Trivia, Quotes, Humor, Poetry, Recipes James T. Ehler, Editor
Lew Bryson's Home Page Beer maven Lew Bryson has a site that deserves a hit or two. Of special interest is the Pennsylvania Breweries Update Page, for those who have his book Pennsylvania Breweries. Lew Bryson's website also offers frequent updates to his new book, NY Breweries.
Nat Decants Free Newsletter Wine tips, sips and articles from award-winning wine writer Natalie MacLean. There are no ads and all e-mail addresses are kept confidential. Contact: natdecants@nataliemaclean.com or http://www.nataliemaclean.com/
SALUT! (The Webb site.) This site includes a recipe of the month (all beer-based recipes), a substitution chart so that those not lucky enough to have access to Quebec’s great beers can use an alternative beer, a brief history of beer in Quebec, and a Question & Answer section with Raymond Beauchemin.
Restaurants.wikia - http://restaurants.wikia.com Foodiewikia - http://foodie.wikia.com
============ DIRECT ACCESS ===========
I have not had a chance to check these email addresses. I suggest you use the site addresses if you have any doubts.
1) BridgePort Brewing Co. www.bridgeportbrewing.com Paula Troyer, Mkting Mgr. 503-241-7179, paula.troyer@bridgeportbrewing.com 2) Pete's Brewing Co. www.peteswicked.com Jennifer Shannon, Mkting Mgr. 210-490-9128, jennifer.shannon@gambrinus.com 3) Spoetzl Brewery Inc.,Shiner, TX: www.shiner.com Jay Finnigan, Marketing Manager, 210-490-9128, jay.finnigan@gambrinus.com 4) Gambrinus: www.gambrinus.com Ron Christesson, Director of Marketing, 210-490-9128, ron.christesson@gambrinus.com 5) Rogue Ales www.rogue.com Michele Becker, Marketing 503-241-3800 x4 michele@rogue.com 6) Boston Beer Company www.bostonbeer.com Michelle Sullivan 617-368-5165 michelle.sullivan@bostonbeer.com -33- © Peter LaFrance 2006 |
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