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. 43 --- 7 November 2001

Published 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.

(The subscriber list is the sole property of the publisher and will not be sold, given or otherwise distributed.)
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Editor: Claire Zuckerman

(this week it is all PLF... next week will be back to normal)

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Greetings,

Welcome to Hot Trub/BeerBasics.com ...

De 24 Uur

The Biggest Beer Festival in Belgium

By Priscilla Estes, an American Expat Living In Antwerp

You’ve certainly heard of it—Antwerp’s “24 hours of beer” festival. Multi-national drinkers have staggered from it for 14 years.

But what is it?

Simply put, De 24 Uur is Belgium’s biggest beer festival, and much more.

De 24 Uur, which ran November 3^rd and 4^th,, exists to showcase the small, specialty brewers in Belgium, says Steven Vermoere,

Secretary of De Objectieve Bierproevers (OBP), the volunteer group running the festival. “Sometimes here in Belgium all you know

is Stella Artois and Maes Pils. But Belgian beers are something special. We want people to be proud of them. We want to attract the

small brewers to this festival.”

As an added incentive to participate, all the brewers are paid for their beer, unlike some festivals, says Vermoere. “[Small brewers]

don’t make very much beer, and if they have to give it away, they would have to close.” The entrance to the festival is free, but each

plastic beer token costs 35 BEF (about 77 cents for five ounces of beer). The brewers receive a portion of that 35 BEF.

This year posed a special challenge for the 24 Uur, since the previous venue, the enormous Stadsfeestzaal, burned down

last year. How to fit the expected 10,000 drinkers into a much smaller building, the elegant Oude Handelsbeurs

(Old Commercial Exchange)? Luckily, it wasn’t a problem. A sunken floor accommodated the brewers’ booths, leaving an

elevated portion where people could walk, sit and picnic. “Though there was less room for seating, it was easier to pass,”

says Vermoere, who estimates that a record 12,000 drinkers showed this year.

A festival star was Chimay Tripel, offered on tap for the first time ever. Informed sources say this hoppy beer, light and

creamy-headed with a good bit of sparkle, will be offered at 50 select cafes around Belgium and test marketed in Toronto a

nd The Netherlands.

Other buzz-creating beers included two from Brewery Paeleman, a 700-liter brewery in Wetteren, which offered Druivenbeer (7.5%)

made from red grapes, and Uitzet Tripel (6.8%) with coriander and ginger. The husband-wife team of Brewery de Leyerth in Ertvelde

poured amber and blonde Urthel (7% and 9%), beers brewed by little forest folk called Erthels. Achilles, a new 500-liter brewery f

rom Itegem, poured a sweet, light Serafijn blonde. Another new brewery called Des Geants, run by a couple in Irchonwelz, served

a sweet, blond Gouyasse (6%) and a bitter Saison Voisin (5%). The popular blonde Halloween (10.5%) from Brewery De Regenboog

in Assebroek ran dry in two hours, but their 7% Wostyntje lived on.

Powerhouse breweries packed the geuze and lambic booths: 3 Fonteinen’s and De Cam’s superb Oude Geuzes; Boon’s Mariage Parfait;

and Timmerman’s popular kriek and peche.

Perhaps best of all, there was no sound of breaking glass in this well-behaved crowd of men, women, children and dogs, who sampled

some of the best beer from Belgium’s smaller breweries.

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Brewers Association of America Elects Kim Jordan Chairperson

The country's oldest brewers association has elected a woman chairperson for the first time in its 60-year-old history.

Kim Jordan, president and founder of New Belgium Brewing Co. of Fort Collins, CO, was elected by the 15-member

board of the Brewers Association of America at its 60th Annual Convention in Chicago Oct. 8. Jordan is the only woman

currently serving on the board of directors.

Next year’s conference will be held at the West Coast Grand Hotel, Seattle, WA, November 10-12, 2002.

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Association of Brewers Meets in Nashville

At the regional meeting of the Association of Brewers held in Nashville, TN, last week, Paul Gatza, director of the American

Homebrewers Association and Institute for Brewing Studies, discussed updates on the AHA program and “putting passion

into brewing.” Dave Miller of Blackstone Brewery and Restaurant, spoke to the audience about homebrewers making all-grain

batches for the best quality beer.

The IBS Regional meeting topics included malt and mashing issues and consumption trends and distribution patterns in the beer

and beverage industry.

To top the week off, brewers and fans attended The Music City Brew-off competition with 248 entries at Bosco’s,

a Nashville brewing company.

For more information on the event and the organization contact:

Cindy Jones

Sales & Marketing Director

Association of Brewers

Phone: (303) 447-0816, ext. 144

E-mail: cindy@aob.org

Web Site: www.beertown.org

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All PA Taverns Open During Election

An Associated Press story this morning reported that for the first time since before Prohibition,

Pennsylvania residents were allowed to drink legally in all taverns on Election Day.

Approximately 5,000 bars and taverns were open during polling hours on Tuesday because

of state liquor laws relaxed earlier this year. Election Day blue laws, which remain in effect in

14 states, were intended to prevent vote-buying with liquor.

Political scientists say the law served a legitimate purpose near the turn of the century.

``There is no question that a lot of elections were won and lost by vote buying before Prohibition

and alcohol was one of the most popular methods,'' said Michael Young, an associate professor

of politics and public affairs at Penn State University. He added that a ballot receipt was good for

a beer at some politically active taverns.

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The Philadelphia Beer Scene Revealed

Jim Anderson, journalist, organizer and Philadelphia beer personality, in the October 25-November 1 issue

of Philadelphia City Paper , takes his hometown to task on the subject of beer. (I offer the following link

http://www.citypaper.net/articles/102501/cs.food.sidea.shtml

I am also taking the liberty of quoting my favorite offering:

"Best Beer in a Bad Economy

Despite a slumping economy, despite the unfortunate phenomena of Yuengling Lager and Pabst Blue Ribbon,

despite the staggering ignorance of Philly’s population to what’s going on in its own backyard, Victory Brewing

Company of Chester County keeps churning out great suds for weekender and Beer Geek alike, with a

consistency that’s beginning to rival that of the Big Boys. If you drink Lager, try theirs. If you like to feel

what you drink, try their Golden Monkey."

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Interbrew awarded the BACC Friendship Award

The 2001 Friendship Award of the Belgian-American Chamber of Commerce (BACC) was awarded

to Pierre Jean Everaert, Chairman of Interbrew, yesterday at a dinner in the Metropolitan Club in New York.

The award is granted each year to recognize companies that have been instrumental in strengthening Belgian-American

corporate relationships. Interbrew and Labatt USA were honored this year for their contribution to raising the profile of

Belgian business in the United States.

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RESPONSE TO HOT TRUB/BEER BASICS article:

SOUTHAMPTON WINS GOLD AT 2001 G.A.B.F. (A chat with brewer Phil Markowski.)

From: Phil Markowski

Peter,

Better late than never applies here but I wanted to reply concerning my comments on GABF from one of you October mailings. You quoted me as saying the winning at GABF, "is a crap shoot". In fact I did not say this. Your misquoting me made it sound like I was shooting myself in the foot by dismissing the competition. What I did say is that there is inevitably a subjectivity, a "human" element to anything that is based on one's opinion. The judging at GABF is no exception. I did also say that I thought that that the organizers did as good a job as one could hope to minimize the human "error" but in the end there is still subjectivity. I mentioned regional bias as an example. An east coast judge may find a particular beer balanced while a west coast judge might refer to the same brews as lacking hop character. Such is the nature of any competition that is not decided by a stopwatch but rather by opinion and perspective. Winning a medal at the GABF is a big deal and is something any brewer should be proud of. I made a good beer that I thought deserved to win a gold, and so did hundreds of other brewers. A beer that wins a medal is the best beer at that time and place as decided by committee. Would the outcome have been the same with a different group of judges? Maybe. Maybe not.

Phil Markowski

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ASK THE BEVERAGE INDUSTRY PRESS:

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

What is a "great" beer?

That is the question...

Cheers!

Peter LaFrance

Publisher

Send responses to peter.lafrance@beerbasics.com

(Responses posted as received.)

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From: Chuck Skypeck chuck@boscosbeer.com

Ultimately it is the consumer who deems a beer "great. With that thought in

mind, and the thought that I should try to keep this simple, a great beer is

one that makes the customer say "I'll have another." That strokes both my

ego and the bottom line.

Chuck Skypeck

Boscos Brewing Company

chuck@boscosbeer.com

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From: Sebbie Buhler SeBuhler@earthlink.net

Peter,

You ask, What makes a great beer, or a beer great?

My answer is simple: Flavor.

Flavor is more than taste, it also incorporates

the sensations of aroma and smell.

Without flavor, why drink beer?

Flavor as defined in my Webster's pocket dictionary:

"the quality of something that affects the sense

of taste or of taste and smell"

Best,

~ Sebbie

sebuhler@earthlink.net * seb@rogue.com * www.rogue.com

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ASK THE PRESS:

What is your favorite bar-food?

This week I am asking subscribers who are working journalists

if they would share with the rest of us their thoughts on the bar-food they most enjoy when not "working."

Any food served to a person, either standing or seated, at a bar where they serve adult beverages counts as bar-food.

What does a journalist that covers the food beat enjoys when relaxing? That is a question...

Cheers!

Peter LaFrance

Publisher

Send responses to peter.lafrance@beerbasics.com

(Responses posted as received.)

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PERFECT PAIRINGS:

Feel free to offer your idea of perfect pairings of food and beer.

(I hope to hear from the brewers out there on this one!)

Thank you for your response.

Cheers!

Peter LaFrance

Publisher

Send responses to peter.lafrance@beerbasics.com

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From: William H Loob

william.h.loob@aexp.com

Of many beer-and-food pairings I've pondered, both hypothetical and actual,
this one stays on my list as my most memorable: B'steeya (also, bastela, pastilla)

with Celis White.

The pairing came about when I was having a beer tasting with Georg Riedel (of
the Austrian fine glassware company) at Cafe Centro in New York City. The
purpose of the meeting was to show him a range of beers and discuss his ideas
on the perfect glass design. The food wasn't the focus at all, but we had
dinner while we were at it, and the b'steeya on the appetizer menu turned out
to be an eye-opening match for the Celis.

The Cafe Centro recipe was a more delicately spiced version of this Moroccan
standard than I've had elsewhere. The combination of spices and powdered sugar
with chicken and dried fruit makes it tough to pair this up with hoppy beers
(too bitter), while beers with chewy malt flavors can overwhelm the nuances of
spice in the dish. Belgian-style white works. To those of my colleagues out
there who have dismissed the combination outright as soon as they heard it, I
say, give it a try anyway, just to see. (And I grant you gloating rights if you still disagree.)

I wouldn't insist on Celis as the only possible match (it's what was being
tasted that night). My other choices include: Mythical White Grand Cru from
Big Hole Brewing in Belgrade, Montana; Allagash White from Portland, Maine;
Blanche de Bruges from Brouwerij De Gouden Boom; and Blanche des Honnelles from
Abbaye des Rocs. A general observation about what makes this pairing: The wit
beers that show a bit of the lactic tang seem to win out over those that are
too subtly balanced.

Cheers,

Willi Loob

BEER MEMORIES

Share your fondest beer memory with HOT TRUB/BEER BASICS I would be glad to offer you the bandwidth to do so.

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NEW PRODUCTS:

(All products provided by breweries.

Tasting notes are done by the publisher in beer-clean 2 oz.

straight edged tasting glasses between 0900-1000 in an aroma-neutral environment.)

(NO TASTING NOTES THIS ISSUE.)

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New TV Ads and Packaging for Rolling Rock

Labatt USA today announced a new Rolling Rock TV ad campaign, new

packaging and a Cable Network television event.

The new TV campaign features “small closely held moments between the

conventional Rolling Rock consumers, 21 to 34 year-old-males.” The

commercials, titled Saved by the Rock, The Wedding Rock, Alternative Rock

and Rocks, Paper, Scissors.

Contact:

Brenda Williams

Labatt USA

203.849.3712

bwilliams@labattusa.com

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PROMOTIONS - EVENTS - DINNERS

* NEW LISTING

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GCBF SOLD OUT

In a note from Dave Preston he tells HOT TRUB/BEER BASICS that the Great Canadian Beer Festival sold out in three hours.

Congratulations Dave…

For information contact:

Dave Preston Chair, Great Canadian Beer Festival

Certified Beer Judge; Member, North American Guild of Beer Writers

271 Dutnall Rd. Victoria, BC, V9C 4B4

Ph 250-474-2411 Fax 250-474-1297

www.gcbf.com

dave@gcbf.com

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*REDBONES BBQ HOLDS ANNUAL NORTHWEST BEER FEST

Due to a personal family situation, Dick Cantwell is unable to come east this year.
Fortunately Sebbie Buhler, Rogue's mid-Atlantic marketing and sales manager, is
stepping in - we are delighted that she is able to speak both 11/12 & 13. As
you know, she is Dave Buler's sister - Dick Cantwell's partner at Elysian. And,
this year we are particularly indebted to Rogue as, along with Sebbie's making
the time to join us, the brewery handled all cross-country shipping for the NW Fest!

DAVIS SQUARE, SOMERVILLE, MA - Northwest beers will be on tap beginning November 9 and will be featured at two Beer Banquets,

Monday, November 12 and Tuesday, November 13 at 7:30 PM. Cost is $35.00 per person; reservations are required and may

be made by calling 617- 628 - 2200. Each Banquet includes dinner, festival beers, games, prizes and speakers. Dick Cantwell,

brewer/owner of Elysian Brewery in Seattle, is the guest speaker both nights.

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*Elysian Brewing Company Hosts Belgian-Style Beer Tasting

On Wednesday November 14 from 6-11pm Elysian Brewing Company will host a
comparative tasting of imported Belgian beers and Belgian-style beers brewed by Elysian.

Elysian will also have a special menu of classic Belgian fare that will accompany these great beers.

Elysian Head Brewer Dick Cantwell will be there to talk about the beers. Dick has led beer
tours throughout Belgium. There will be no cover charge. Beers will be sold both by the glass and bottle.

The special menu will be available as long as supply lasts.

Beer lineup:
Elysian Bête Blanche Belgian-style Tripel (draught)
Saison Elysée (bottle)

Da Dolle Brouwer Da Dolle Teve (bottle)
Da Dolle Brouwer 20th Anniversary (bottle)
Da Dolle Brouwer Arabier (draught)
Hansons Gueze & Kriek (bottle)
Chinay Blue & White
Duvel
Fantome Saison (draught)
Cantillon Kriek (draught)
La Chouffe Bok (draught)

Food:
Mussels & Leeks
Belgian stew
Smoked eel and cheese
Pommes Frittes
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Philadelphia Beer Classes

Philadelphia beer maven Jim Anderson will present educational events exploring beer styles, flavors and compatibility with foods.

The following session is now available.

THE FALL SEMESTER OF BEER CLASSES

Jim Anderson is offering the following instructional experience.

For more information use the following link - http://www.beerphiladelphia.com/news.htm#calendar

Friday November 9

Local Flavors

The Restaurant School in Philadelphia

215-222-4200

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*The biggest Belgian Beerfestival

This year on a new location and a new date:

The biggest Belgian Beerfestival

24 uur van het Belgische Speciaalbier

3-4 november 2001

Oude Beurs - Meir (twaalfmaandenstraat) - Antwerp - Belgium

More info: www.24-uur.be

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EVENTS:

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NOVEMBER

12 -- Redbones BBQ Annual Northwest Beer Fest - Davis Sq., Somerville, MA - Cost is $35.00 per person; reservations are required. Call 617 - 628 - 2200.

13 -- Redbones BBQ Annual Northwest Beer Fest - Davis Sq., Somerville, MA - Cost is $35.00 per person; reservations are required. Call 617 - 628 - 2200.

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

17-18 -- Great Brews of America Festival, Split Rock Resort, Harmony, PA, 800-255-7625, www.splitrock.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

30 - Dec 1 -- Great Canadian Beer Festival, Victoria, BC, Contact: gcbfoffice@pacificcoast.net

2002

FEBRUARY

9 -- Double I.P.A. Festival, Hayward, CA, Contact: Vic 510-886-8525

APRIL

10-13 – National Craft Brewers Conference & BrewExpo America, Renaissance Hotel, Cleveland, OH Contact: Nancy Johnson,

Institute for Brewing Studies 303.447.0816

JULY

26-28 -- Oregon Brewers Festival, Portland, OR

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