HOT TRUB@BEER
BASICS.COM
Vol. 03
No. 10 --- 1 April 2002
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.
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.)
===========================================
Editor: Peter LaFrance this week – usually Claire Zuckerman
==================================================
LATEST NEWS:
============================
ASK THE PRESS/CHEFS:
If you
were in the mood to celebrate this season by
relaxing one warm spring Sunday at two o'clock in the afternoon
with family and a few friends, on the patio of the ideal
restaurant, overlooking your favorite vista, being served:
braised lamb shanks in white beans, & thin fresh asparagus in butter,
what beer would you be drinking?
Peter LaFrance
Journalist/Author/Publisher
============================
SPECIAL
REPORT:
Next
Week: The State of New York City Brewpubs
================================
NEW PRODUCTS:
Next Week: Uncle Otto’s Wheat
===========================
PROMOTIONS – EVENTS – DINNERS:
(All are invited to send events to be included: date,
event name, brief description, contact name & phone/web address.)
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
=============================
“A state law banning the shipment of wine and beer from
out-of-state vineyards and breweries to Virginia residents is unconstitutional,
a federal judge ruled.”
This ruling, issued by federal Judge Richard L. Williams,
was the lead of the Associated Press story about a Virginia state law limiting
the importing of beer only to those licensed to sell it, and stipulating that
wine can be shipped from another state only to someone with a wholesale wine
license.
The ruling came in lawsuit started in 1999 as a challenge to
the state's ban on direct shipment of wine from other states. If it stands, the
state might have to rewrite its liquor sale laws, said plaintiff's attorney
Matthew S. Hale. Hale and Daniel R. Ortiz, a University of Virginia law
professor, filed the lawsuit against the Alcoholic Beverage Control Board on
behalf of two Virginia residents who wanted to buy wine by mail order or
Internet and three out-of-state wineries that want to sell it.
The law ``has both the purpose and effect of prohibiting an
out-of-state entity from participating in direct marketing and shipment of wine
and beer to Virginia residents,'' Judge Richard L. Williams ruled Friday. He
said that that the law violates the Constitution by discriminating against
companies in other states that want to sell wine or beer directly to Virginia
consumers. He also declared unconstitutional the section of the law authorizing
the state's operation of Alcoholic Beverage Control stores, which sell only
Virginia wines.
(The patchwork quilt of beverage
alcohol laws, a final snake pit left over from the great experiment called
Prohibition, allows each state great latitude in the sale of beverage alcohol
in each state. Rest assured the above case will be only the first of many that
will keep lawyers and legislatures busy for eons to come. I suggest law
students note this.)
+++++++++++++++++++++++++++++++++++
After providing technicians and training eighteen years,
reports from all the major wire services have Belgian Interbrew NV now a
significant (25percent has been quoted) owner of Zhu Jiang Brewery in Guangdong
province. The Chinese company offered Interbrew the opportunity to promote its
listing in 2003 on the Chinese stock market.
According to a spokesperson from Interbrew they believe
China could become the world's biggest beer market by 2005 (243 million
hectoliters).
Belgian Prime Minister Guy Verhofstadt, on an official visit
to China, said that although Belgians drink an average of 96 liters of beer
every year, "If the Chinese would do the same, the beer production in
China would have to be multiplied by five to 1.3 billion hectoliters."
Interbrew also has an 80 percent stake in China's Nanjing
brewery.
(Last Friday just-sites.com ran
with the news that Belgium, famous as the world's finest producer of beer now
ranks only seventh among the world's biggest beer drinkers, falling behind the
Danes, Austrians, Luxembourgers, Irish, Germans, and Czechs, who held first
place with an average consumption of 158.5 litres (35 Imp gallons), the study
said.)
+++++++++++++++++++++++++++++++++++
Coors Brewing Co. bought official beer sponsorship of the
National Football League. The agreement was reached a month after Coors bought
the British brewer Carling.
The four-year NFL deal with an option for a one-year
extension was announced Wednesday and is worth over $300 million. Coors’ is
targeting the 21- to 29-year-old male beer drinker.
Sources familiar with the Coors deal, speaking on condition
of anonymity, said the brewer offered $15 million for NFL property rights and
$60 million a year in supportive marketing, more than double the $4 million to
$6 million Anheuser-Busch and Miller had offered for sponsorship alone, sources
said.
On 21 March 2002 Reuters reported from Golden Colorado that
the Adolph Coors Co. spokesman Kevin Caulfield said the company plans to close
the Cape Hill brewery in Birmingham, England by the end of the year. That
leaves three UK breweries now flying the Coors Brewers Limited flag, after a
short stint waving Interbrew colors.
Last barrels will roll out of the Cape Hill brewery by the
end of 2002. Cape Hill's remaining volume will eventually be transferred to
Coors' Burton-on-Trent brewery.
Coors said the brewery closure is the result of Interbrew's
decision to retain the Bass and Tennent's brands in the U.K. and the Bass
Brewers Worldwide export business.
(I can
remember a late-night comedian mocking the Fox Network until now…
A-B had
best watch its step in the “Lite” market and I know we all wish Miller good
luck.)
=============================
=============================
If you were in the mood to celebrate this season by
relaxing one warm spring Sunday at two o'clock in the afternoon
with family and a few friends, on the patio of the ideal
restaurant, overlooking your favorite vista, being served:
braised lamb shanks in white beans,
& thin fresh asparagus in butter,
what beer would you be drinking?
=============================
Dave Preston - dave@gcbf.com
Beacon IPA from Lighthouse Brewing, Esquimalt, British
Columbia. (Then a bottle of Iron Duke Strong Ale from Wellington Country
Brewery, Ontario)
Cheers,
Dave Preston
Chair, Great Canadian Beer Festival
+++++++++++++++++++++++++++++++++++
From: Tina Weymann - TWEYMANN@hselaw.com
Peter -
The choice would have to be Boskeun from De Dolle
Brouwers. And could I substitute hop
shoots for the asparagus?
Tina Weymann
Freelance Beer Writer
+++++++++++++++++++++++++++++++++++
From: Matt Stinchfield - matts@brewingnews.com
Happy Spring Peter:
Try the De Ranke "Père Noël" from Wevelgem,
Belgium. The pronounced earthy,
celery notes, combined with some farminess and a light
sourness is perfect.
The beer has a backbone of surprised hoppiness, too. Drink a
glass before
dinner, then keep with it right into the entrée.
For dessert, a sabayon made with Unibrou 10 and a few
vanilla seeds, served
in a parfait glass with a wedge of fresh pear and a coupe of
vanilla ice
cream in the bottom.
Matt Stinchfield
Southwest Brewing News
+++++++++++++++++++++++++++++++++++
From: Fryorama@aol.com
3 Floyds Rabbid Rabbit Saison.
Made with orange peel, coriander and lavender.
John Freyer – Partner - Three Floyds Brewing Company – IN
+++++++++++++++++++++++++++++++++++
From: tashman - tashman@ameritech.net
Peter-
You know one of my Pullman Brown Ale's would go really well
with that.
There's a big molasses note (we use it as an adjunct) in the
brew and I
think it would really pair nicely with the lamb shanks and
white beans.
Cheers!
Todd Ashman
Flossmoor Station Brewing Co.
Flossmoor, IL
+++++++++++++++++++++++++++++++++++
From: Gary Regan - gary@ardentspirits.com
No problem answering that one. Almost any wheat beer would be my
choice. Mardee and I
are on record as heralding spring with the first
outdoor Dry Martini of the year, and a good wheat beer has
the same
effect--it cleanses the palate of the dreary taste of
winter, and lets
your body know that it won't have to lug more logs into the
house.
Please let it happen tomorrow.
Cheers, Gary
P.S. It would also
work well with the lamb shanks, etc., but that
wasn't really the reason I chose it.
Gary Regan
Ardent Spirits
+++++++++++++++++++++++++++++++++++
From: klemp@duke.edu
Sent: Friday, March 29, 2002 9:09 AM
I'll go with a maibock. Slightly sweet, mildly bitter, and
the spicy,
sulfur character would be perfect with the asparagus.
Keith F. Klemp
All About Beer
TRUB homebrew club
+++++++++++++++++++++++++++++++++++
From: Ryan Maher - mdvbeer@yahoo.com
At least one Ayinger Brau-Weisse...Prost!
Ryan Maher
Mid-Atlantic Sales Manager, Merchant du Vin-East
mdvbeer@yahoo.com
+++++++++++++++++++++++++++++++++++
From: Nancy & George - homsweet@voicenet.com
Orval would be my choice.
Hoppy Easter!
Nancy & George Hummel - HOME SWEET HOMEBREW
+++++++++++++++++++++++++++++++++++
From: Tom Bedell - bedell@sover.net
Peter,
Well, I wouldn't be eating lamb shanks. I don't like lamb shanks. And, as
a golfer, I don't even like to utter the word sh**nks. Don't much care for
asparagus, either.
But for the day and climate you mention, a maibock would
certainly be nice. I
wouldn't turn down a nice clovey wheat beer, either.
Tom
THOMAS D. BEDELL
+++++++++++++++++++++++++++++++++++
From: Mike Brandt - bluestone@rica.net
I would drink Chimay red label.
+++++++++++++++++++++++++++++++++++
From: Eric Wallace - eric@lefthandbrewing.com
Peter,
I suggest that Tabernash Weiss would be a great match up for
the meal
you described.
Cheers,
--
Eric Wallace
Left Hand & Tabernash Brewing Companies
Indian Peaks Distributing Company
+++++++++++++++++++++++++++++++++++
From: Jonathan & Nina White - jonathan@cowsoutside.com
Rodenbach grand cru for me, Blanvhr de Brugge for Nina
Jonathan White, Cheesemaker
+++++++++++++++++++++++++++++++++++
From: Marc Kadish - Marckadish@aol.com
Hacker Dunkel Wiess or Celabrator Doppelbock, or maybe a Fullers ESB …
would taste great.
Cheers,
Marc Kadish
+++++++++++++++++++++++++++++++++++
From: Jeff Mendel - jeff@tabernash.com
Tabernash Weiss
Jeff Mendel – Marketing Manager – Left Hand/Tabernash
+++++++++++++++++++++++++++++++++++
From: Barbara Groom
- brewbarb@northcoast.com
Lost Coast's Great White Beer
Barbara Groom, Brewer, Lost Coast Brewery & Café
+++++++++++++++++++++++++++++++++++
From: Tara Dunn - tara@greatdivide.com
Dear Peter:
Of course Brian and I would be enjoying a Denver Pale
Ale! We love Denver
Pale Ale with lamb.
Two years ago, Denver chef Bill Clifford used Denver Pale
Ale in his recipe for "Braised "DPA" Lamb
Shank" and won the "Best
Colorado
Lamb Dish" at the American Culinary Federation
Competition. He was then flown
to Washington, D.C. in December 2000 to prepare the dish for
President Clinton
and other officials during the ceremonial lighting of the
national Christmas
Tree.
Tara Dunn - Vice President - Great Divide Brewing Company
+++++++++++++++++++++++++++++++++++
From: Lew Bryson - beerfly@prodigy.net
It would have to be something pretty good, because I detest
lamb shanks.
Maybe Unibroue Don de Dieu, something world-stopping like
that, and it
wouldn't be bad with the asparagus, either.
Lew Bryson – beer maven
+++++++++++++++++++++++++++++++++++
From: fred@dogfish - fred@dogfish.com
Raison d etre, of course.
+++++++++++++++++++++++++++++++++++
From: James T. Ehler - jtehler@bellsouth.net
That would be Red Stripe.
Regards from Paradise,
James T. Ehler (Webmaster, cook, chef, writer)
Key West, Florida
Food Reference Website
+++++++++++++++++++++++++++++++++++
From: Charles S. Finkel - charles@finkeldesign.com
Dear Peter,
Thanks for your e-mail. I enjoyed taking a look at your
website. In answer
to your questions, I would choose Orval for such a meal.
Cheers,
Charles
+++++++++++++++++++++++++++++++++++
From: Van Potts - Van@westportrivers.com
Peter -
I would be drinking Buzzards Bay's classically styled
"Olde Buzzard Pale Ale."
I may have to get on this and make it.
Take care!
Van Potts
Director - Marketing & Sales
Buzzards Bay Brewing - www.buzzardsbrew.com
Westport Rivers Vineyard & Winery - www.westportrivers.com
+++++++++++++++++++++++++++++++++++
From: Marty Nachel -
Aleconner@aol.com
An oak-aged brown ale from Flanders...
preferably Duchesse De Bourgogne brewed by Brouwwerij
Verhaege.
Marty Nachel
+++++++++++++++++++++++++++++++++++
From: Ccbrvdm@aol.com
Dear Peter:
Nice job on your previous newsletter; I enjoyed it quite a bit. As to
your current question, being from the upper right of the country,
geographically if not politically, I might reach for a Geary's Pale Ale or
Brooklyn Lager to accompany your lamb shank. If I were in the midwest,
though, I think the spicy maltiness of a Summit India Pale Ale would pair well
with the rich flavor of the meat (which would be even more pronounced of course
were it of New Zealand origin). Goose Island's Honkers Ale and Great
Lakes' Eliot Ness would also be suitable matches. On the left coast, how
about a Full Sail Extra Special Ale? Its esteriness, with complex malty
overtones, should complement your plate rather well. Ditto a Red Seal
Pale Ale, from North Coast Brewing. Stone, down in the San Diego area,
also has a rather appealing pale ale. If on the other hand, one were
sitting down to this repast in a foreign locale, or the platter had an
"exotic" garnish of, say, pureed celery root, why not a bolleke of De
Konink? Or substitute a few pieces of boiled cabbage for the celery and a
Beamish Stout would be in order. Strudel instead of cabbage? How
about a Schneider Weisse? But then, one could go on and on.
Cheers, and best wishes!
Christopher Brooks
+++++++++++++++++++++++++++++++++++
From: Fred Eckhardt - eckhardt@pcez.com
Stout begs to be paired with vanilla ice cream in a stout
ice cream float:
In the bottom of a tall glass, place a quarter or so of a
very well made
chocolate brownie, add a good scoop of vanilla ice cream,
and finish with
any good American stout. (Because there are no [not none at
all] Irish
stout. All Irish breweries are owned by non-Irish mega's)
American stout is
actually better than any other stouts in the world.
============================
SPECIAL
REPORT:
The State
of New York City Brewpubs
============================
By
Peter LaFrance
Should a person seeking good fresh beer find themselves in
Manhattan, on a wet, gray late winter afternoon with nothing to do, there are
five brewpubs they can visit: Heartland Union Square, Heartland Midtown,
Heartland Chop House, Typhoon, and Chelsea Brewing Co. (Westside Brewing Co.).
There are two others in operation. Carnegie Hill Brewing
Company is not open afternoons, and the parenthesis in the preceding paragraph
designates that there is no brewery at Westside. Their house brands are a trio
of Chelsea Brewing Company products.
Those who remember Commonwealth Brewing Co., “Highlander
Brewpub”, Manhattan Brewing Co./Nacho Mama, New Amsterdam, and Zip City/Tap
Room will have to morn their passing. It seems New York is not comfortable
being a trendsetter.
For over four hundred years New Yorkers have toiled away
selling “things” for others for a profit. Essentially the financial capital of
the colonies, the nation and the world, fiscal conservatism, until the last
decade or so, was the foundation on which that capital was built. At the same
time, workingmen and women, sons and daughters of immigrant parents, have been
building on the two cornerstones of strong family identity and strong work
ethic. Not fertile ground for setting trends. However, there is also a group of
young professionals with huge amounts of disposable income who take trends
started elsewhere and take them mainstream. It was no surprise to me that it
took over teen years after brewpubs began sprouting on the other coast before
the Manhattan Brewing Company opened in the SoHo neighborhood in lower
Manhattan. I digress.
As noted above, should you know the rudiments of brewing,
and have a basic sense of beer styles, you need only make three stops and have
tasted 99% of all the beers brewed by Manhattan breweries.
Next week in part two visits each brewery with behind the scenes stories, photos and interviews.
--------------------------------------------------------------------------------------------
NEW
PRODUCTS:
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PORTLAND, OR—February 21, 2002—Betting that beer aficionados
have had their fill of American style hefeweizens, MacTarnahan’s Brewing
Company has released Uncle Otto’s Weiss Beer, an authentic German wheat beer on
par with Munich’s finest. The new spring and summer seasonal is made with
remarkable yeast that imparts complex overtones of banana and clove. Available
now through the end of summer, the refreshing seasonal is the second addition
to Uncle Otto’s line of authentic German beers.
Uncle Otto’s Weiss Beer is made of Northwest winter wheat,
pale malt, Tettnang hops and Weinstephan yeast. The yeast, which was procured
at Germany’s oldest brewery and brought back to the States by Rudolf, is the
key ingredient in the beer’s unique character.
“This is one of the few beers in which yeast is critical to
flavor,” explains Brewmaster Alan Kornhauser. “During the fermentation process,
the yeast produces subtle flavors of fruit and spice, most notably bananas and
cloves. This is how we get so much flavor out of such an easy-drinking,
refreshing beer.”
Uncle Otto’s beers represent the best in classic Bavarian
styles. Uncle Otto’s Oktoberfest Märzen is the reigning Gold Medal champ in its
category at the Great American Beer Festival. The smooth-drinking, robust lager
is released each August for the brewery’s annual Oktoberfest Celebration.
Founded in 1986, Portland Brewing Company manufactures and
bottles premium craft beers for distribution throughout America. Portland
Brewing’s flagship brand—MacTarnahan’s—is recognized as a pioneer in the craft
beer industry. Portland Brewing’s web site can be viewed at www.macsbeer.com.
For More Information Contact:
Molly Raftery (503) 294-3010
Eric Starr (503) 226-7623
(MY THOUGHTS)
# # #
American Distiller
will promote distilling and discussion concerning Whisky,
Malt Whisky, Blended Scotch Whisky, Bourbon, Rye Whisky, Vodka, Gin, Grappa,
Eau de Vie, Schnapps, Calvados, Apple Brandy, Apple Jack, Liqueur, Cognac,
Armagnac, Rum, Tequila, Cordials, Perfumes, Tinctures, Distillation, Pot
Stills, Column Stills, Coffey Stills, and Aroma Therapy. American Distiller is
the journal of the American Distilling Institute.
It is published bi-weekly as an electronic
newsletter in PDF file format, and emailed to all ADI members and A-D
subscribers. A printed and mailed version of the newsletter is available for an
additional fee. The ADI is the collective voice of the new generation of
progressive beverage, medical and aromatic distillers, and is dedicated to the
mission of disseminating professional information on the distilling process.
The ADI has filed for a designation as a 501(c) Non Profit Corporation. Please
visit our Web site at www.americandistiller.com
.
Chairman
Bill Owens
Board of Directors
Stephen McCarthy
Clear Creek Distillery
Lance Winter
St. George Distillery
Lewis Harsanyi
Euroholding, Inc.
The American Distilling Institute
Box 510, Hayward, CA94541, USA
510-538-9500 • 510-538-7644 fax
To join: (800) 646-2701
Bill Owens, President
Karen Dolan, Vice-President
Steve Costello, Secretary/Treasurer
Alan Moen, Editor
++++++++++++++++++++++++++++++++++++++++++++++++++
-------------------------------------------------------------------------------------------
EVENTS:
--------------------------------------------------------------------------------------------
9 April – Charlie Papazian and Michael Jackson will meet
with beer lovers at Cleveland’s Great Lakes Brewing Co. as part of the AHA On
the Road tour.
Papazian, founder of the American Homebrewers Association
(AHA), and Jackson, the world’s leading beer writer, will talk about American
homebrewing.
Beer will be served at Great Lakes Brewing Co., located at
1947 West 28th St., during the event, starting 7 p.m. No advance
tickets are needed for this event.
The Society of Northern Brewers (SNOBS), Society of Akron
Area Zymurgists (SAAZ) and Route 82 Homebrewers (SUN) homebrew clubs organized
the event.
The purpose of the AHA On the Road tour is to attract new
people to the homebrewing hobby, revitalize interest among past homebrewers and
put both groups in touch with local homebrew supply shops.
Papazian and the American Homebrewers Association raise a
pint to honor the local Midwest-tour hosts and organizers and the following
Midwest-tour sponsors:
Briess Malting Company (www.briess.com / ph. 920-849-7711)
Party Pig® by Quoin (www.partypig.com / ph. 303-279-8731)
Wyeast.Laboratories, Inc. (www.wyeastlab.com / ph.
541-354-1335)
Media Sponsor -- Great Lakes Brewing News
(www.brewingnews.com /
ph.1-800-474-7291)
Visit http://www.beertown.org/AHA/OTR/otr1.htm for AHA On the Road
Contact:
Cindy Jones
Sales & Marketing Director
303.447.0816
cindy@aob.org
+++++++++++++++++++++++++++++++++++++++++++
This is an AHA sanctioned competition.
The grand prize for Best of Show is $500!!!
Six Classes will judged: Dark Ale, Light Ale, Dark Lager,
Light Lager, Specialty/Mixed style, and Mead.
Great prizes and custom medals will be awarded to the 1st,
2nd and 3rd place winners in each of the six judged Classes.
Entries will be accepted: June 24 - July 10, 2002
Entry fees: Submit three 12-16 oz brown or green crown
capped
bottles and a check or money order for $5.00 in U.S. funds.
Judging: The first round of judging will take place on July
13th.
The date and time of the final, Best of Show round of
judging
is to be arranged once we know how many entries and judges
we have.
Location: Fox, Alaska (~10 miles north of Fairbanks)
More information as well as Entry and Bottle ID forms may be
found
at the following URL:
http://www.mosquitonet.com/~stihlerunits/ScottsDen/Beer/Events/Events.html
+++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++++++++++++++++++++++++++++
06 – 6th Classic City Brew Fest, Athens, GA. Call: 706-254-BREW;
Contact: http://www.classiccitybrew.com/
09 – AHA On The Road, Great Lakes Brewing Co., OH.
Contact: http://www.beertown.org/AHA/OTR/otr1.htm
10 – 13 -- National Craft Brewers Conference, Cleveland, OH, 303-447-0816;
Contact: http://www.beertown.org/
12 – 13 -- 6th Annual Okanagan Fest-Of-Ale, Penticton, British Columbia, 250-492-4355;
Contact: http://www.fest-of-ale.bc.ca/
13 - Reggae on the Mountain Microbrew Tasting Festival, Bear Valley, CA, 209-753-2301;
Contact: http://www.bearvalley.com/
19 - 21 -- 2002 Spring Beer & Wine Fest, Portland, OR.
27 – 28 -- Tap New York: 4th Annual Hudson Valley Beer & Food Festival at Hunter Mountain, Hunter, NY
518-263-4223; Contact: http://www.tapnewyork.com/
4 -- Zymurgist Borealis National Homebrew Day Celebration - Fairbanks, AK, Scott Stihler - 907- 474-2138. Contact: stihlerunits@mosquitonet.com
26 - 28 -- 2002 Oregon Brewers Festival, Portland, OR.
13 – E.T. Barnette Homebrew Competition, Fox, AK.
Information: http://www.mosquitonet.com/~stihlerunits/ScottsDen/Beer/Events/Events.html
7 – 8 -- Tavern Days Celebration, Croton-on-Hudson, NY, 800-656-1212;
Contact: http://www.belgianexperts.com/
13 –15 – 10th Annual
Oktoberfest/MacTarnahan's Brewing. Contact: www.macsbeer.com,
503-226-7623
21 - October 6 --2002 Oktoberfest Munich, Munich, -
Germany
21 – All About Beer
Magazine's 7th Annual World Beer Festival, Durham, NC. Contact: http://www.allaboutbeer.com/wbf
26 - Beer 2001, Brussels, Belgium, 32 (0) 2 474 85 38;
Contact: http://www.beerexportexhibition.com/
3 – 5 -- Great American Beer Festival, Denver, CO, 303-447-0816;
Contact: http://www.beertown.org/
18 – 20 -- MBAA Annual Convention, Austin, TX, 414-774-8558;
Contact: http://www.mbaa.com/
8 – 9 -- The 6th Annual Great Northeast Beer & Cider Competition/ 9th Annual Great Northeast International Beer Fest, Providence, RI.
Contact: Competition Director: Gregg Glaser, 203-834-0800;
Contact: gregg@yankeebrew.com
Festivals of America: Maury Ryan, 401-272-0980;
Contact: ryan@lovecraft.com
#####