HOT TRUB:
A newsletter of special interest to brewers,
members of the brewing community, chefs, restaurateurs,
and members of the media that cover the beverage alcohol business.
(TRUB - found at the bottom of the fermenter
after fermentation - a little bit of everything.)
Vol. 2 No. 22 --- May 31, 2001
Edited by: Peter LaFrance (peter.lafrance@beerbasics.com) author/journalist,
covering the beverage alcohol industry since 1985,
Author of:
Beer Basics (ISBN
0-471-11936-9) and Cooking & Eating with Beer (ISBN 0-471-31879-5).
If you wish to be dropped from this list please respond to this posting to peter.lafrance@beerbasics.com
include
the word remove in the Subject: line.
===============================================
After a very supportive relationship with Bill Owens and the folks at American Brewer and Distiller, HOT TRUB has taken on a slightly different editorial point of view.
HOT TRUB will present news that has importance to not only professional brewers and brewery owners, but also to food service professionals, and the journalists that cover these professions. HOT TRUB will offer the second level of information left out of the press release.
Should you feel I am straying from this mark please let me know.
Have something you would like to share with readers of HOT TRUB?
Send it
to peter.lafrance@beerbasics.com
.
Craft
beer growth sales were the best in three years in 2000, increasing 4.2%
compared to 1.9% growth in 1999. The Institute for Brewing Studies statistics
indicates total barrels sold were up 235,000 for the year, to 5.9 million
barrels. Craft beer's share of the total U.S. beer market remains at 3%.
The
renewed 2001-style growth, after the all-out boom of the last few years seem
based more on solid business than a fad driven market.
The
combined volume of beer sold by microbreweries and regional specialty breweries
increased by 210,000 barrels, bringing their total volume to just under 3.8
million barrels.
Among
reporting regional specialty brewers, sales increased by an average of 8.7% per
company. Among reporting microbreweries in business for more than two calendar
years, sales increased an average 6.9% per company.
In
all, 21 of the top 50 domestic specialty-brewing companies grew by double
digits in 2000. The contract-brewing-company segment of the industry also
bounced back in 2000 due to a rebound from segment leader Boston Beer Co.
The brewer of Samuel Adams beers grew 6% in 2000 with a net gain of 70,000
barrels.
Top
10 Fastest-Growing Craft Brewers in 2000
|
Company |
2000
|
%
change |
|
Sierra
Nevada Brewing Co. |
498,986 |
+14 |
|
165,000 |
+12 |
|
|
Deschutes
Brewery |
95,000 |
+10 |
|
81,300 |
+16 |
|
|
Harpoon
Brewery |
63,100
|
+18 |
|
60,237 |
+13 |
|
|
(packaging brewery only) |
|
|
|
Boulevard
Brewing Co. |
46,060 |
+17 |
|
Brooklyn
Brewery |
35,100 |
+10 |
|
30,720 |
+17 |
|
|
Hops
(74 brewpubs) |
27,387 |
+18 |
|
Gordon
Biersch (25 brewpubs) |
26,502 |
+17 |
|
Chart based on statistics from the
Institute for Brewing Studies from data provided by brewers. |
|
|
Yesterday the Reuters News Service reported that in
Dublin, Ireland, Higher Education
Authority chairman Don Thornhill told a conference that data collected on some
campuses indicated students were spending a significant proportion of their
time and money on alcohol, newspapers reported on Tuesday.
World Health Organization figures showed that Irish
consumption of beer, the preferred drink of young men, was 38 gallons per year,
almost twice the European Union average.
Colm Jordan, a representative of the Union of Students of
Ireland, warned against "scapegoating" students and said per capita
consumption of alcohol was higher at the bar in the Irish parliament than in
student pubs.
Restaurants and bars in Georgetown (D.C.) can now serve Georgetown Anniversary Ale, brewed by Old Dominion Brewing Company in celebration of the 250th Anniversary of the founding of the exclusive section of the city.
Georgetown Anniversary Ale malts include American Two-Row Pale, Caramel and Black malts with Perle, Williamette, Mount Hood and English Kent Goldings hops. The beer owes its aromatic bouquet to the Kent Goldings hops.
Though intended as a limited edition brew, some folks
are hoping that the label catches on and that it will build a
niche. "It honors something very important, Georgetown and its 250
years of history, and ... it's a terrific beer!" Jerry Bailey,
president of Old Dominion Brewing Company, says. "And with all that going for it, it has a
chance."
(Reports from the front would be appreciated...)
And You Thought The Brewing Business Was Tough?
A list of publications dedicated to
beer/brewing that have ceased publication. Gone but not forgotten and I thank
all of those mentioned for contributing to an industry that has yet to see its
best days.
Brewpub
Magazine
Barley Corn
Southern
Draft
Brew
Beer, the
magazine
Brewing
Techniques
Beer
Connoisseur,
Drink
Magazine,
Spirits and
Cocktails,
Breweriana
Magazine
PROMOTIONS - EVENTS - DINNERS
THE BLOOMSDAY STOUT
CHALLENGE
That's right, I think it's about time two things happened around
here:
1) Beer Geeks start acknowledging literature that isn't printed on the
neck of a bottle
2) We all sit down and once and for all decide which draft stout really
tastes the best.
The first of those two tasks will be achieved simply by holding this event on
Bloomsday, aka, June 16, the day upon which James
Joyce's Ulysses takes place. Gossamer-thin references to this mighty tome
and its Dublin of 1906 will be made throughout the
course of the afternoon, thereby lending a pseudo-intellectual air to the
prosaic proceedings.
The second task will be achieved by holding a blind tasting of 6 draft stouts,
a vote for their favorite cast by each Geek and
Geekette in attendance counting toward the eventual crowning of one stout as
The Best.
Featured stouts:
Murphy's (Cork, Irelad)
Beamish (Cork, Ireland)
O'Hara's (Carlow, Ireland)
Guinness (Dublin, Ireland)
Stoudt's (Adamstown, PA)
Yards (Philadelphia)
The tasting will be completely blind, thereby stripping each beer of any
preconceived notion its brewery may have created for itself
through marketing, advertising or the financing of Irish theme
pubs. All stouts will be dispensed by mixed gas. The beer will
be
reasonably priced so that guests may taste all 6 for under $10.
Plenty of door prizes will be dispensed. Inexpensive Irish food-style
items will also be available. May the best stout win.
Bloomsday Stout Challenge
Saturday June 16, 2001
No cover, 2pm
McGillin's Olde Ale House
1310 Drury St. in Philadelphia
215-735-5562
http://www.beerphiladelphia.com/events/stout_01.htm
June 2, 2001 - Idaho Falls, Idaho
7th Annual Mountain Brewers' Beer Fest
Location: Sandy Downs
Hours: Noon to 6 pm
Organization: North American Brewers Association
Contact Name: Gregg Smith
Contact Phone: (208) 524-0970
July 13 - 15, 2001 - Windsor, Vermont
Harpoon Brewery's Barbecue Championships
Location: Harpoon Brewery
The new England region barbecue championships will be held at the Harpoon
Brewery in Windsor, Vt. All weekend event with bands, beer by Harpoon, and
homemade barbecue from many different individuals. right on the Connecticut
River in scenic Vermont. Lots of fun.
Hours: 11am-5pm
Contact Name: Rose Wilson
Contact Phone: 802-674-5491 ext.227
June 14 - 23, 2001 - Montreal, Quebec, Canada
Mondial de la Biere
Location: Jacques-Cartier Pier in the Old Port of
Montreal
Hours: From noon to 11p.m. Thursday, Friday, Saturday and
Sunday and from 5p.m. to 11p.m.
Admission: The Day Pass at $10 includes 5 sampling coupons and is valid
for one day. The Tasters Pass at $20 includes 10 sampling coupons, 1 taster mug
and is equally valid for one day. The Festival pass at $30 includes 20 sampling
coupons and 1 taster mug. This pass is valid for 10 days.
Contact Name: Lucie Beaudry
Contact Phone: (514) 722-9640
Contact Email: marois@microtec.net
HELLO OUT THERE?
Now I mean it this time kids!!
Last week
many of you responded to my request to confirm that you still want to receive
this newsletter.
I thank all
who responded. Now, as for the rest of you...
To remain on the list for HOT TRUB please respond to this
newsletter.
If I could
get a head-count of:
___
beverage professionals,
___ food
service professionals,
___
journalists,
___
folks-who-just-follow-their- favorite-beer-on-the-web...
___ don't
really know why I'm here...
it
would help me focus on following stories that will keep
you as a subscriber.
... and I
thank you for your help.
Cheers!
Peter
LaFrance
PS:
If you have a story to tell --- I am all ears.
-30-