HOT TRUB/BEER BASICS.COM

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.

Vol. 2 No. 33 --- August 29, 2001

Edited by: Peter LaFrance peter.lafrance@beerbasics.com

Journalist, covering the beverage alcohol industry since 1985.

 

Author of:

Beer Basics (ISBN 0-471-11936-9)

Cooking & Eating with Beer (ISBN 0-471-31879-5)

visit www.beerbasics.com

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.

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=============================================== 

 

Greetings,

 

Welcome to Hot Trub/Beer Basics.com ...

 

LATEST NEWS:

At least three breaking stories affecting the beer industry, with probable repercussions in the food service industry.

 

ASK THE PRESS:

This is a page that reports the answers I receive when I ask members of the media a question that I feel has to be asked. All responses are presented as they are sent in response.

 

PERFECT PAIRINGS:

This is a page of responses to the question; "What is the perfect pairing of seasonal menu and beer?" Each week I will ask at least 50 chefs, brewers and restaurateurs the preceding question. Answers will be posted as in Ask The Press.

 

PROMOTIONS - EVENTS - DINNERS - From this issue through one calendar year. (All are invited to send events to be included - date, event name, brief description, contact name & phone/web address.)

 

I invite your comment and criticism.

 

Cheers!

Peter LaFrance

 

===============================================================

EDITORIAL

===============================================================

 

“21 – 0.08 BAC AND OTHER SILVER BULLITS”

 

 

 

Teach your children well,
Their father's hell did slowly go by.
And feed them on your dreams,
The one they picks, the one you'll know by.

 

 Teach your parents well,
Their children's hell will slowly go by.
And feed them on your dreams,
The one they picks, the one you'll know by.

 

 

Teach Your Children

( Crosby, Stills and Nash )

 

 

This morning, once again the specter of “binge drinking” was raised in a piece on the AP wire entitled,  “Parents Worry About College Drinking.”

 

The nationwide survey by the American Medical Association released Wednesday showing college binge drinking is among parents' top concerns clinched the lead. “Of the parents surveyed, 95 percent said excessive drinking is a serious threat to their children and 85 percent said easy access to alcohol in college communities contributes to the problem.”

 

At the University of Colorado, 58 percent of students say they've recently engaged in binge drinking - about five or more drinks in one sitting, said Robert Maust, project director for the AMA program on campus. That's above the national average and has remained pretty constant, he said.

 

The blame for this abuse is laid at the feet of advertising, beverage alcohol producers targeting youth, money-grubbing bar owners and sports promoters.

 

 

In the August 20, 2001 issue of Nation’s Restaurant News Fred Sampson (president of Sampson Consulting Inc., and a long-time spokesman for the restaurant industry) offers the following observation, “Does anyone really believe that those under 21 (years of age) cannot and are not purchasing alcohol? Instead of buying it in a supervised, public place where they can be monitored, they buy it illegally and frequently consume it in, of all places, a car behind some store or in a deserted field.”

            He goes on to say that, “Once again the federal government has used “largess as leverage” in an attempt to bring about a solution to a social issue.” His point being that the federal ultimatum to have the states follow a legislative rush to lower the BAC to 0.08 is no different than the earlier attempt to force a national speed limit on all states or loose federal highway construction monies.

 

Neither report mentioned personal responsibility. Neither mentioned the importance of teaching our children that beverage alcohol is a part of enjoying good food, good friends and good conversation.

 

Yes, there are those who will abuse beverage alcohol, and there will be tragic consequences. However, it would pay to learn from each of these tragic cases and in the words of the song, “Teach our children well…” instead of passing the responsibility to elected officials and law enforcement.

 

 

===================================================

LATEST BREWERS NEWS:

===================================================

 

Indiana Exclusive Territory Distribution System Gets Go-Ahead

Today, the Indiana Alcohol and Tobacco Commission unanimously voted to let Rule 28 expire, allowing beer wholesalers an exclusive territory for selling their products to retailers.

     Under Rule 28, Indiana grocery stores, gas stations and liquor stores can pick who they want to do business with. That will change Jan. 1, when Rule 28 expires. Retailers will have no choice -- beer wholesalers will have exclusive rights to sell their brand of beer in a certain geographic area.

     Opponents of this system, which exists in all other states, say it will create "beer barons" and drive up the price of beer by at least $1 a case, or about 4 cents a can.

     "We are absolutely opposed to this," Grant Monahan, president of the Indiana Retail Council, said after the panel acted two months ago. "This rule has served retailers and consumers well by creating competition between wholesalers."

     Clifford Ong, the commission's chairman, rejected that argument. "I don't think beer prices will go up. Beer baron is a lie," he said. "But we prefer open markets and responsible marketing practices to cheap beer  

 

 

 

Frank Day Steps Down as Rock Bottom President

 

Restaurateur Frank Day has announced that he will step down as president of Rock Bottom Restaurants Inc.

 

The Louisville-based Rock Bottom operates a number of high-profile restaurant brands located in the Midwest and West, including Old Chicago, the Denver Chop House and Brewery, Sing Sing, Brew Moon and the Rock Bottom Restaurant and Brewery.

Day opened the first Old Chicago location in 1976 in Boulder. He eventually founded Rock Bottom Restaurants Inc. and later sold the company after it went public in 1994.

Day is expected to retain his role as chairman of Rock Bottom Restaurants.

 

 

 

 

 

 

=================================================

ASK THE PRESS: 

(Edited for spelling, sometimes. Essential response is unedited.)

 

This week I am asking members of the "beer media" the following question:

 

"What is the key to a successful brewpub?"

 

Send responses to peter.lafrance@beerbasics.com

=================================================

 

From: Todd@BeerAdvocate [todd@beeradvocate.com]
Sent: Friday, August 24, 2001 8:00 AM
To: Peter LaFrance
Subject: Re: From HOT TRUB/BEER BASICS - Ask The Press - "What is the
key to a successful brewpub?"

 

What is the key to a successful brewpub? Despite the obvious -- a fusion of
experienced brewing, quality beers that address a local appeal, atmosphere,
location (x3) and thoughtfully paired food to match -- a brewpub must be
backed by its owners, 100%. Meaning they must believe in BEER. If they are
too restaurant focused / believe for a second that people have lost interest
in beer and change course ... they will fail at being a brewpub.

----------------------------------------------------------------------------------------------------------------------------------------------

 

From: Mrmakana@aol.com
Sent: Friday, August 24, 2001 11:02 AM
To: peter.lafrance@beerbasics.com
Subject: Re: From HOT TRUB/BEER BASICS - Ask The Press - "What is the
key to a successful brewpub?"

 

Peter,
Don't know if you wanted quite this much info, but here goes:
When is a brewpub not a brewpub? When it tries to be something other than what it is. Here are some thoughts. First, a brewpub has to offer beers that are worth a second round, good, flavorful brews, beers that make you want to come back. Next you add in some straightforward, tasty, food. It doesn’t necessarily have to be too fancy or complex. Then make a visit affordable. Face it if you’ve got pennies tied up in that pint of brew and are charging $5/pint, then unless you are located at an airport, you’re toast. Beer enthusiasts want tasty beer and food and have a keen idea what it should cost.

 

Now to be truly successful (following Bev Blackwood’s analysis in “What’s Killing Houston’s Brewpubs”, SWBN) you need to do some screamin business in at least two (preferably three) of four venues: lunch crowd, happy hour, dinnertime, and late night. That means you also need workers who can keep up with the pace and the stress while always smiling at the customers. It’s kind of like an engine, bang on all four cylinders and you’re cruising along nicely. Bang on three and all things considered you’ll keep moving along. Get down to two strong cylinders with a little help from the others and you keep going though the ride roughens up a bit. Two cylinders by themselves are an accident waiting to happen; both the driver and the passengers feel that sense of desperation.

 

Consistency is right up there on the success ladder. Be consistent with the beers, service, and the food. Consistency means both maintaining quality and also having about 80% of your offerings always there. Many people will come back for their favorite item, time and time again. Don’t tinker around, ‘cause if you mess with the menu too much you’ll be chasing away any chance of repeat business. Places that change their menus weekly to adjust costs and quantities are downright scary. Customers sense these things. If they ever come back, they’re likely to wait out the transition.

 

Brewpubs fail for many reasons. Routh Street, a favorite Dallas brewpub from the past, almost had it all. Lunch was good, dinner crowd excellent, happy hour and late night typically average, outstanding beers, good staff, and excellent food. You didn’t even wince as the wallet came out. But alas, a business decision was made, and last I heard, a Tex-Mex restaurant now occupies that space.

 

Newcomers should first establish their business model (if they have a clue about what it is), get the word out, and then work on repeat customers. A brewpub can’t live on birthday and anniversary traffic alone. They have to establish a crowd of regulars for both the beer and the food. They need to know their customers. Optional items to attract people include free or cheap munchies and rockbottom (oops, there goes another brewpub), I mean discounted, beer prices during happy hour. It certainly doesn’t hurt to be a good neighbor and have some community involvement, too! The downside (or upside, depending on your perspective) is that it takes time, very often a lot of time, to be consistently good and have an established base of customers. It’s just like making friends! Cheers.

 

Rick Calley
Writer & Columnist, SW Brewing News
Home Brewer & Beer Enthusiast

----------------------------------------------------------------------------------------------------------------------------------------------

 

From: Jack Curtin [jcurtin@usa.net]
Sent: Thursday, August 23, 2001 7:51 PM
To: Peter LaFrance
Subject: Re: From HOT TRUB/BEER BASICS - Ask The Press - "What is the
key to a successful brewpub?"

 

> "What is the key to a successful brewpub?"<

 

Well, the obvious answer is "the beer," 'cause it is, as I heard somewhere,
"all about the beer."

 

And there needs to be a good, well-executed menu and pleasant ambiance,
especially if the pub does not serve other alcoholic beverages, so that a
party of four or more, where someone or someones don't generally drink beer,
will still be able to convince recalcitrants that the pub is a good option.

 

More and more, however, I have come to the conclusion that an ownership
and--more importantly in terms of the public though perhaps less so in terms
of what decisions are finally made--a staff which knows, likes and
understands beer, is intimately familiar with the particular beers being
brewed by their brewer(s) and is willing to make the effort to
instruct/encourage/cajole/understand the clientele and, more importantly,
the prospective clientele, is the primary factor in a brewpub's success.

 

Geez, I just used up a month's supply of commas and parentheses. I think I
need a beer...
----------------------------------------------------------------------------------------------------------------------------------------------

 

 

From: BeerLoop@aol.com
Sent: Friday, August 24, 2001 1:20 PM
To: peter.lafrance@beerbasics.com
Subject: Re: From HOT TRUB/BEER BASICS - Ask The Press - "What is the
key to a success...

 

Like any good business, I don't think there is any ONE key to a successful
brewpub. But in most cases I've seen, you need a cool building in a "good"
location (parking, safety, access, cost, etc.), a happy and energetic staff,
which allows you to CONSISTENTLY create and provide great beer and great
food. And it never hurts to be lucky (as in having the most popular baseball
stadium in America built two blocks from your front door!)

 

----------------------------------------------------------------------------------------------------------------------------------------------

 

From: Marty Jones [martysjones@worldnet.att.net]
Sent: Thursday, August 23, 2001 1:08 PM
To: Peter LaFrance
Subject: the key to success

 

Hello Peter,

 

A few keys...

 

Make consistent, high-quality beers that appeal to your target market. Make
good mainstreamy stuff and at least a few beers that wow beer geeks.

 

Market and promote your beers with thoughtful, creative advertising and
promo.

 

Work the local media for free press and exposure.

 

Thoroughly train your staff about the details of your beer, how it's made
and how to sell it. (A waiter in a Denver brewpub recently told me the stout
I was drinking was poured from the "hydrogen tap". Dangerous!)

 

Find a staff that practices good customer service.

Serve good food.

Host live music once in a while.

Open the pub in a town that can support it.

Provide free beer and food to all beer writers.

There's my three cents,

 

MJ
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From: Priscilla A. Estes [pestes@pandora.be]
Sent: Thursday, August 23, 2001 11:33 AM
To: peter.lafrance@beerbasics.com
Subject: successful brewpub

Dear Peter,

 

 

What's the key to a successful brewpub? Well, this is a really boring answer and some brewpub owners may disagree with me, but it seems to be the food. Ouch, ouch! (I'm ducking bricks, or is it brickbats?)

 

I've interviewed individual brewpub owners as well as large chain brewpub owners and they all say if you can't make it as a restaurant, you can't make it.

 

Location is also a big factor. And it also helps if you have a theme, comfortable chairs, a family section, entertainment (dining is considered "entertainment" nowadays, I'm told), display the brewing equipment and--what did I forget? Hummmm, hmmmmmm.  Oh yeah, good beer!

 

Cheers,

Priscilla Estes

American Expat in Antwerp

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From: Robert S Wallace [rwallace@iastate.edu]
Sent: Thursday, August 23, 2001 1:09 PM
To: Peter LaFrance
Subject: Re: From HOT TRUB/BEER BASICS - Ask The Press - "What is the
key to a successful brewpub?"

 

Peter:

 

 "The beer gets them there - the food keeps them there!"

 

 You have to be both above-average brewer AND restauranteur with a good
location, and excellent products.  If a single person can't be BOTH, then a
relationship must be established to run the business as a restaurant with
the added plus of having a brewery, not the other way around.

 

 That said, the beers must also be of better-than-average to excellent
quality to establish a regional reputation.  Attention to brewing details,
not skimping on quality ingredients, added to some decent brewing
experience (including yeast strain selection, cleanliness of all brewing
equipment, and quality control) would combine synergistically to make a
successful brewpub.

 

 My opinions only, but those grounded in careful observations....

 

 Rob Wallace

 

Robert S. Wallace      "In cerevesia veritas est."
Associate Professor of Botany
           e-mail: rwallace@iastate.edu
353 Bessey Hall           Phone:  +001-515-294-0367
Iowa State University               FAX: +001-515-294-1337
Ames, Iowa 50011-1020 USA

 

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From: Stan Hieronymus [stan@realbeer.com]
Sent: Friday, August 24, 2001 1:39 PM
To: Peter LaFrance
Subject: Re: From HOT TRUB/BEER BASICS - Ask The Press - "What is the
key to a successful brewpub?"

 

Peter - I think there are enough "keys" that pubs may exist with some
combination of them that leaves out any particular one (including, alas,
memorable beer). Case studies are a little easier -- the old "I know what
works when I see it" -- so consider Eske's in Taos, N.M., too small to
support a consortium of investors and certainly not the sort of place you'd
try to turn into a chain.

 

- The owner wanted a placed "like an English pub" where people could gather
after work and talk. In "The Great Good Place" Ray Oldenburg notes "the
third place tavern combines drinking with conversation such that each
improves the other."
- He didn't make it look like and English pub. It's Southwestern (covered
with stucco) and fits in with its environment. There's more room outside
than in (lots of sun in Taos), with shade, picnic tables, a ping pong table
and hula hoops.
- The menu isn't gigantic, but there are always specials and the Southwest
comfort food (like green chile stew) is outstanding.
- There is an occasional funky beer, but its generally good to very good
and sometimes outstanding -- I seldom see any reason to have anything other
than the green chile ale, which I really like.
- Steve and Wanda also have a bicycle shop almost next door, he's vocal
about conserving water and does other things that make them very much part
of the community.

 

You couldn't turn this into a 300-seat brewpub in the middle of suburbia,
but you could make a checklist and compare how you expect such a place
would stack up against Eske's (you'd have to throw in some business plan
stuff, of course) and predict your chances of success.

 

Prosit,
Stan Hieronymus

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From: WhatzOnTap@aol.com
Sent: Friday, August 24, 2001 1:04 AM
To: peter.lafrance@beerbasics.com
Subject: Re: From HOT TRUB/BEER BASICS - Ask The Press - "What is the
key to a success...

 

Although beer remains an integral part of the brewpub attraction, an
increased emphasis is being placed on cuisine.  Iron Hill Brewpub, for
example, has won numerous awards for its food and recently was named "Best
Overall Restaurant" in Delaware Today Magazine.

 

At some of the better brewpubs, I've also noticed a trend towards "family
friendliness," meaning more and more children are accompanying their parents.

 

In terms of staff training, top brewpubs (as do the best restaurants)
recognize the impact their waitstaff have on their clientele.  They are
schooled to pair beers with foods and answer any questions pertaining to beer
style. 

 

 

================================================

PERFECT PAIRINGS

 

This week I am asking those in the restaurant end of this business:

 

"How effective are menus that offer beer pairing suggestions in increasing super-premium beer sales?"

 

Send responses to peter.lafrance@beerbasics.com

=================================================

 

 

From: vllybrew [vllybrew@inreach.com]
Sent: Thursday, August 23, 2001 3:36 PM
To: peter.lafrance@beerbasics.com
Subject: Beer Food Pairing

 

This is a beer food pairing we are offering at our beer food pairing series

at Valley Brewing Company in Stockton, California.

 

Beer-Mustard and Horseradish Crusted Tenderloin of Beef

paired with our Indian Red Ale. 

 

The beef is marinated in the Beer-Mustard and Horseradish sauce.

The meat is seared on the grill and finished in an oven.

 

The mustard is made by soaking fresh mustard seed in our Wheat Ale

and then processed into a spicy mustard with fresh horseradish.

 

The mustard is then used to make a sauce using our Indian Red Amber Ale.

The Indian Red is a fairly highly hopped ale with a balanced malt level.

The sauce is poured over the sliced tenderloin and served with a glass

of the Indian Red Ale.

 

The malt and hop level of the Indian Red ale perfectly balance out the

flavors in the meat and sauce.

 

Serevd with  Beer Grain Corn Muffins and Stout Wort Compound Butter.

 

 

Steve Altimari

Brewmaster

Valley Brewing Company

157 W. Adams St.

Stockton,  Ca.  95204

209-464-2739

vllybrew@inreach.com

 

 

 

 

 

 

 

NEW PRODUCTS:

 

(All products provided by breweries. Tasting notes are done by the publisher in beer-clean 2 oz. straight edged tasting glass between 0900-1000 in an aroma neutral environment.)

 

 

 

 

 

=====================================================================

PROMOTIONS - EVENTS - DINNERS

* NEW LISTING

=====================================================================

 

Subject: Rock, Rthym & Brews Festival

Hello,

We regret to inform you that the Brewfest will not be held this year. The Festival was scheduled for Oct. 5-6, 2001 at the Rogue Ales Brewery in Newport, Oregon.

I thank you for the time and effort you went spent listing and posting this event on your website, but would appreciate your assistance removing it and spreading the word.

For the festival goers who have already booked their flights, rooms etc. Don't fret, there will be stuff going on at our pubs to keep them entertained.

 

Again thank you for your help,

Michele Mecum
Marketing, Rogue Ales
(503) 241-3800
michele@rogue.com

 

 

Philadelphia Beer Classes

Philadelphia beer maven Jim Anderson will present educational events exploring beer styles, flavors and compatability with foods. The following sessions are now available.

-- 3 different 2-session classes at The Restaurant School in Philadelphia
throughout November 2001, contact: 215-222-4200

-- 2 different 1-session classes at La Campagne in Cherry Hill, NJ
10/16/01 & 11/6/01, contact: 856-429-7647

 

 

EVENTS:

 

AUGUST 

 

31 – September 2 -- Sprecherfest, Old Heidelberg Park, 700 N. Lexington, Glendale, WI, 414-964-2739

SEPTEMBER 

 

1 – 2 -- United Donauschwaben Oktoberfest, Schwabenhof Pavilion, Menomonee Falls, WI, 262-252-4100

 

*2 -- Water Tower Brewing Beer, Mead and Cider Competition - Minnesota Renaissance Festival, Shapokee, MN, contact: Mike Moranz mmoranz@cbburnet.com

 

*7-- MBAA - District New England Summer Meeting, Newport, RI, contact: Travis Audet, 603-430-8600 x 43, travisaudet@hotmail.com

 

*7-9 --Connecticut River Brewers Festival, Holyoke Canoe Club, CT, Contact: Jim Morrissey, 413-536-4611

 

7 – 9 -- Redwood Brewing Oktoberfest, Redwood Lodge, 5304 Gateway Circle Dr., Flint, MI, 810-233-8833

 

8 -- Minnesota Craft Brewer's Autumn Brew Review, Peavy Plaza, Minneapolis, MN, Contact: David Berg bergbrew@juno.com

 

8 - 9 -- Tavern Days Celebration, Croton-on-Hudson, NY, 800-656-1212, www.belgianexperts.com 

*9 -- The Autumn Brew Review, Minneapolis, MN, 612-822-8709  http://www.mncraftbrew.org/page3.html

 

9-11 -- NBWA Conf. & Trade Show, Las Vegas, NV, www.nbwa.org

9-11 -- Pac-Expo, Las Vegas, NV

 

10 -- Redbones’ September Beer Banquet, Davis Square, Somerville, MA, 617-628-2200

 

*10 -- Ale Street News Beer Dinner, Tim Schafer's Cuisine, 82 Speedwell Ave., Morristown, NJ, 800-351-2537

 

13 -- Emmett's Tavern & Brewing Co. 2nd Anniversary Celebration,  West Dundee, IL, 847-428-4500

 

13-16 -- Mt. Angel 36th Oktoberfest, Mt. Angel, OR, contact: Jerry Lauzon, 503-845-6882

 

14 --  "Cheers for Change" 4th Annual Easter Seals Beer Tasting, Wauwatosa, WI, 414-449-4444

14-16 -- Uncle Otto's Oktoberfest, Portland Brewing Co. 2730 NW 31st Ave., Portland, OR,  http://www.portlandbrew.com

 

*15 -- 6th Annual Dayton Beerfest, Daton, OH, Contact: Gordon Strong 937-431-1366 strongg@earthlink.net

 

15 -- Capitol City Beer Festival, Harrisburg, PA, 717-221-1080, www.abcbrew.com

 

15 -- 18th Annual Essen Haus Oktoberfest, Madison, WI, 608-255-4674

 

15 -- Da Wurst Haus Oktoberfest, Lanesboro, MN, 507-467-2902

 

15 -- Green Bay Jaycees Flavor Fest, ShopKo Hall, Green Bay, WI, Ticket info: www.flavorfest.org.

 

15 -- Monroe Lions Club "Berghoff & Blues", Monroe, WI, 608-325-3191 

 

*15 -- Great Smokies Brewgrass Festival, Ashville, NC, Contact: Doug Beatty, 828-890-8115

 

*15 -- 15th Annual Great Tucson Beer Festival, Tucson, AZ, Contact: Mitzt Tharin, 520-296-2400 

 

*18-19 -- 3rd World Beer & Drinks Forum 2001, Munich , Germany events@ruediger-ruoss.ch

 

20-27 -- Drinktec Interbrau, Munich Germany, info@siebelinstitute.com 

 

20-22 -- The Great Canadian Beer Festival 2001, Guelph, Ontario www.gcbf.ca, E-mail: gcbf@sympatico.ca, phone: 519-831-8819

 

21 -- Oak Creek SeptemBeerFest, Oak Creek Community Center, Oak Creek, WI, 414-768-5840

 

21 -- John Michael Kohler Arts Center Weiss Cream Social, Sheboygan, WI, 920-458-6144

 

21 -- San Diego Festival of Beer, San Diego, CA, Contact: Rachel Cano, 858-514-8500, doc@adnc.com

 

21 – 22 -- Surdyk's Oktoberfest Beer Tasting, Surdyk's Liquors on Hennepin, Minneapolis, MN, 612-379-3232 

 

*21 -- 4th Annual Vancouver Autumn Brewmasters' Festival, Vancouver, BC, Contact: Doug Devlin, 604-879-6554

 

*22 -- Midwest Beerfest, Wichita, KS, Contact: Guy Bower, 316-788-9227

 

*22 -- California Brewers Festival, Sacramento, CA, Contact: Paul Adams, 800-754-2261

 

*22 -- WQPT Brew HaHa, Davenport, IA, Contact: Vivian Dougherty, 309-796-5031

 

23-24 -- Fremont Oktoberfest, Seattle, WA, 206-706-9869, www.washingtonbrewfest.com

22--7th Annual California Brewers Festival, Sacramento, CA, 800-754-2261, www.calbrewfest.org

 

22 -- Stone Brewing 5th Anniversary Open House. San Marcos, CA,  http://www.stonebrew.com, 760-471-4999

 

22--WQPT's Brew-Ha-Ha, Moline, IL, 319-355-9494 

 

24 -- Beer & Chinese Food with Mat Schaffer and Kerry Byrne. Boston Herald food critic and beer writer pair beers with a Chinese banquet

                                                                            prepared by the staff of the King Fung Garden in Boston's Chinatown, Contact: 617-353-9852 

 

27-29 -- Great American Beer Festival, Denver, CO, 303-447-0816, jessica@aob.com , http://www.beertown.org/GABF/index.htm

 

*27 -- Seventh Annual KROC World Brewers Forum, Denver, CO, brewstraveler@adamsco-inc.com

OCTOBER

5 -- Rock, Rhythm & Brews, Newport, OR, 503-241-3800, www.rogue.com 

*6 -- Fifth Annual Branwell Oktoberfest, Bramwell, WV, contact: George Sitler, 1-800-221-3206, gvsitler@hotmail.com

 

*6 -- Viking Brewing Company Oktoberfest, Dallas, TX, Contact: Ann Lee, 715-837-1824

 

6 -- World Beer Festival, Durham, NC, 800-977-BEER, www.allaboutbeer.com

6 -- Waffles and Puppets at Brewery Ommegang, Cooperstown, NY, 607-547-8184, www.belgianexperts.com

6-8 -- 9th Annual NBC-10 International Oktoberfest, Newport, RI, 401-846-1600, ext. 221, www.newportfestivals.com

6-9 -- Brewers' Association of America Conference, Chicago, IL, 919-530-8140, www.brewersadvocate.org

7-19 -- MBAA Brewing & Malting Science Course, Madison, WI, rjacobson@mbaa.com

13 -- 10th Great Eastern Invitational Microbrewery Festival, Adamstown, PA, 717-484-4385, www.stoudtsbeer.com

13-14 -- Grand Old Portsmouth Fall Brewers Festival, Portsmouth, NH, 603-422-7503

23 -- 4th Annual WhiskyFest, Marriott Marquis, NY Contact: 800,610-6258, www.maltadvocate.com

27 -- ASH Octoberfest, Tempe, AZ, 480-775-2660, www.azbrewers.com

 

*27 -- Washington Cask Beer Festival, Seattle, WA, Contact: Doug Hindman, dhind@quidnunc.net

 

*27 -- Ashland Oktoberfest, Ashland, OR, Contact: Robert Mathis, 541-944-4198

NOVEMBER

*3 -- The 8th Annual Maine Brewers' Festival, Portland, ME, Contact: Gritty McDuff's Brewing Co., 207-771-7571 eastcoastevents@mindspring.com

 

4-7 -- MBAA Annual Convention, Guadalajara, Mexico, 414-774-8558, www.mbaa.com

9-10 -- 8th Annual Great NE International Beer Festival & 4th Annual NE Beer & Cider Competition, Providence, RI, 407-274-3234, www.click2beers.com 

 

*9-11 -- 3rd Annual Orlando Beer Festival, Orlando, FL, Contact: Dayna Garrison, 407-224-5767

 

17 -- 2nd Annual Whiskies of the World Expo, San Francisco, CA, Contact: 888-748-2400, www.celticmalts.com

 

*30-Dec 2 -- Holiday Ale Festival, Portland, OR, Contact: Chris Crabb, 503-228-3119 (info), 503-282-1583 (media), crabbsoup@earthlink.net , http://www.holidayale.com

 

###