HOT TRUB@BEER BASICS.COM
Vol. 03
No. 14 --- 30 May 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.
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=================================
Publisher:
Peter LaFrance
From
Behind The Bar: Chris Halleron
On The Loose: Kurt Epps
=================================
LATEST NEWS:
SAB Takes Over Miller
Miller CEO sells $10.2m of Philip Morris
shares
Michelob Ultra
Aims at Health-Conscious Drinkers
Jack Daniels and Miller Brew up a Hard
Cola.
============================
FOLLOW UP:
Lamb & beer pairings…
============================
ASK THE PRESS:
Beer & Cheese Pairings
============================
COMPANY NOISE:
Eric Peterson Joins Pyramid
Breweries as CFO
Stone Ruination IPA
===========================
PROMOTIONS – EVENTS – DINNERS:
(All are
invited to send events to be included: date, event name, brief description,
contact name & phone/web address.)
===========================
CHECK THESE OUT: Links to interesting sites.
=============================
=============================
Please
note the changes in the masthead.
My good friend, and mentor,
Claire Zuckerman, has kindly consented to edit the second edition of Beer
Basics. Replacing her as editor of Hot Trub is Deven Black, a professional
journalist who was also the long-time manager of North Star Pub in New York’s
South Street Seaport. I look forward to our working together.
Chris
Halleron will continue regular monthly contributions from behind the bar, and
Kurt Epps has been let loose to file monthly columns you will find nowhere
else.
Welcome
aboard gentlemen (and I use the term loosely so as not to offend), and many
thanks to a fine lady.
As
always, I invite your comments and suggestions.
Cheers!
Peter
LaFrance
Publisher
=============================
SAB Takes Over Miller
Today the London based South African Breweries plc (LSE:SAB) announced that it is buying Miller Brewing Co. in a $5.6 billion deal. This will make it the world's second-largest brewer.
SAB has
agreed to buy a 64 percent stake in Miller for $3.6 billion in stock and assume
$2 billion in Miller debt. Miller's parent company, Philip Morris Cos. Inc.
(NYSE:MO) of New York, would initially keep a 36 percent stake in the new
SABMiller plc.
The
assumption of Miller Brewing Company's debt will result in cash flow of
approximately $1.7 billion for Philip Morris, which will be used to accelerate
its share repurchase program in 2002.
The new
company will be based in London but compete in the U.S. market. Miller's
Milwaukee headquarters will act as a subsidiary, said a Miller spokesman.
Graham Mackay, current chief executive of South African Breweries plc, will
lead the London operation as chief executive. John D. Bowlin, current president
and chief executive officer of Miller Brewing Company, will be responsible for
SABMiller's businesses in the Americas and will report to Mr. Mackay.
The deal is
expected to close as early as July, pending shareholder and regulatory
approval, South African Breweries said. Upon closing, South African Breweries
plc will
change its
name to SABMiller plc (SABMiller).
SAB
presently exports Pilsner Urquell to the United States. Its other major brands
include Castle in southern Africa, Tyskie in Poland, Zolotaya Bochka in Russia
and Zero Clock in China.
Philip
Morris has wanted to sell its beer business because profits have dropped as
sales declined and advertising costs increased for Miller's strongest brands,
such as Miller Lite and Miller Genuine Draft.
For SAB,
the deal would provide a major base in the United States and reduce its
dependency on earnings made in the rand, the weak South African currency. From
its inception, SABMiller will be the world's second-largest brewer with leading
positions in Central and Eastern Europe, North America, Central America, China
and Africa.
The merger
provides SABMiller with a significant position in the United States, the
largest and most profitable beer market in the world. From the start it will be
well positioned in the three key growth segments in the United States beer
market -- light beers, imports and flavored malt beverages.
On the Net:
Miller Brewing
Co.: http://www.millerbrewing.com/
South
African Breweries: http://www.sabplc.com/
+++++++++++++++++++++++++++++++++++
Miller CEO sells $10.2m of Philip Morris shares
The wire service JustFood.com reported on May 21, 2002 that
John Bowlin, the CEO and president of beer giant Miller Brewing Co sold more
than US$10.2m worth of his shares in Miller's parent company, Philip Morris
Cos. Inc..
Bowlin recently sold 186,940 Philip Morris shares with a
total value of US$10.2m, according to a document filed with the US Securities
and Exchange Commission late the Friday before.
According to a company spokesman, Bowlin exercised a small
portion of his options to finance the purchase of a vacation home. "He
continues to own a substantial number of shares in the company," the
spokesman said. The spokesman was not immediately able to comment on
Bowlin's stake in Philip Morris, which has more than 2.1
billion shares outstanding.
(Reported by:
JustFood.com)
+++++++++++++++++++++++++++++++++++
Michelob Ultra Aims at Health-Conscious Drinkers
When Anheuser-Busch Cos. rolls out Michelob Ultra nationwide
in September, the beer will join a flurry of food and beverage products designed
to appeal to a more health-conscious consumer.
In December, the company began test-marketing Ultra in
Denver, Colorado, Tucson, Arizona, and three cities in Florida: Fort Myers,
Naples, and Punta Gorda. Last week test marketing was expanded to Baltimore,
Chicago, and the District of Columbia.
Ultra, a low-carbohydrate, high-protein beer has 2.9 grams of carbohydrates and only 96 calories per 12-ounce serving, levels comparable to the carbohydrates and calories in most light beers. But A-B is the first beer company to specifically advertise the carbohydrate number.
Although light beer made up 43 percent of U.S. beer sales
last year, consumers don't drink such products because they think it's a
healthy thing to do. When light beer debuted in the 1970s, attempts to market
it as a diet product failed.
Ultra will be the latest addition to the premium Michelob
line, which has struggled to compete against imports like Heinecken and Corona.
http://www.foodservice.com/news_homepage_expandtitle_fromhome.cfm?passid=2803#top
+++++++++++++++++++++++++++++++++++
Jack Daniels and Miller Brew up a Hard Cola.
Brown-Forman Beverages Worldwide, which makes Jack Daniels,
and Miller Brewing Co. plan to introduce Jack Daniels Hard Cola, which will
have 5 percent alcohol by volume, in bars and restaurants by July and in stores
by September.
“We believe Jack Daniel's Original Hard Cola will be a great
competitor in the flavored malt beverage category," Brown-Forman Spirits
President Michael Cheek said in a press release.
That category has become a crowded field, with the
pioneering Zima, produced by Adolph Coors Co., followed by Diageo PLC’s
Smirnoff Ice, Anheuser-Busch Cos.Bacardi
Silver, Skyy Spirit’s SKYY Blue and many others. The new drink's name is also
reminiscent of another "malternative" beverage, Mike's Hard Lemonade.
Jack Daniel’s Hard Cola will taste like a dark cola combined
with the flavor of Jack Daniels. It will sell in 6- and 12-packs of 12-oz.
longneck bottles, with a label similar to that of Jack Daniels Whiskey.
Brown-Forman spokesman Phil Lynch said a national marketing campaign will
coincide with the product's September rollout in stores.
The company expects to ship about 5 million cases,
containing 24 12-ounce bottles, of the drink in the second half of 2002. The
company hasn't set a specific price for the drink, preferring to wait and see
how its competitors perform during the summer.
Louisville, Ky.-based Brown-Forman makes Jack Daniels
Whiskey, Southern Comfort liqueur and other alcoholic beverages. Miller
Brewing, most famous for its beer, is also marketing a number of other malt
drinks, including SKYY Blue.
http://money.cnn.com/2002/05/20/news/jack_cola/index.htm
=============================
=============================
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 bottle 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: Daniel Bradford - dbradford@brewersadvocate.org
The best pairing in the world is Anchor Porter and Maytag Blue. I have
been shouting that story for years. It is a must do, with a vigorous balance
of aggressive and exciting flavors. Sit back and roll with it.
Having said that, I have it on excellent authority (that guy at the Brooklyn
Brewery) that Hennepin nuzzles up to rather well to Coach Farms’ Goat Cheese.
Cheers,
Daniel Bradford, President
Brewers' Association of America
+++++++++++++++++++++++++++++++++++
Bob Townsend (Beer Writer) - Atlanta Constitution – GA
1. Hennepin
...Cypress Grove Humboldt Fog
2. Czechvar... English
Farmhouse Cheshire
3. Ayingur-weisse...
Greek Feta
4. Belgian
frambois... Italian Mascarpone
5. Anchor Porter...
Maytag Blue
+++++++++++++++++++++++++++++++++++
From: Kurt Epps - pubscout@cybernex.net
Peter,
I'm no Cheez-Whiz (which would probably go with all of the beers you mention),
but here are my choices.
1. Hennepin - Jarlsberg Swiss
2. Czechvar - Provolone
3. Aying ur-weisse (dark wheat) - Edam or Gouda
4. Belgian frambois - Bleu or Brie
5. Anchor Porter - Ripe Stilton
+++++++++++++++++++++++++++++++++++
From: Keith F. Klemp - klemp@duke.edu
Ahhhhh....now we're speaking my language, having grown up in
Wisconsin. I
could spend days sampling and scrutinizing this combo.
But off the top of my head:
1. Hennepin..Something Belgian like a Chimay a la Biere
2. Czechvar..Something with a lingering bite like a sharp
Swiss
3. Aying ur-weisse...the dark wheat..Something malodorous
like a German Bierkaese or Brick
4. Belgian frambois..Something that goes well with tart
fruit like mellow cheddar
5. Anchor Porter...Something smoky like a smoked Gouda
Keith F. Klemp
All About Beer magazine
TRUB homebrew club
+++++++++++++++++++++++++++++++++++
From: Brewmaster - brewer@willoughbybrewing.com
1. Hennepin--a sharp cheese, maybe an very well-aged cheddar
2.
Czechvar--something with a little more fullness, maybe an herb or dill havarti
3. Aying
ur-weisse...the dark wheat--something creamy, camembert or brie
4. Belgian
frambois--I just had a very sharp, dry aged gouda that would go well with this
5. Anchor
Porter--Stilton
Bill Bryson
Head Brewer
The Willoughby Brewing Co.
+++++++++++++++++++++++++++++++++++
--------------------------------------------------------------------------------------------
COMPANY NOISE:
--------------------------------------------------------------------------------------------
Pyramid Breweries Inc. has announced that Eric Peterson has
been appointed
Chief Financial Officer and Vice President of Finance and
Administration.
Peterson, who will be based in Seattle, has been filling the
position on an interim basis since late February as a partner with the
consulting firm Tridia Partners LLC.
+++++++++++++++++++++++++++++++++++
Stone Brewing is releasing Stone Ruination IPA, their first
new year-round beer since the release of Arrogant Bastard Ale over
four-and-a-half years ago.
Stone Ruination IPA is 7.7% alc/vol and has 100+IBU
(International Bitterness Units).
Stone Ruination IPA will be released on Monday, June 10th,
in Southern California. The roll -out will continue to selected areas in
Northern California, Arizona, Oregon, Alaska, Virginia, Pennsylvania in short
order.
Stone Ruination IPA will be available in 22oz bottles. There
will be no
draft.
Stone Brewing is located at 155 Mata Way in San Marcos, CA.
For more info, on the web: http://www.stonebrew.com/tasting/ruination/index.html
Call Greg Koch at Stone Brewing (760) 471-4999 x102.
+++++++++++++++++++++++++++++++++++
+++++++++++++++++++++++++++++++++++
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 the 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:
--------------------------------------------------------------------------------------------
Cocktails in the Country is a two-day, two-night bartender
training course
given by Gary Regan at Painter's Tavern, Cornwall-on-Hudson,
NY.
Dates:
June 10 - 12
June 24 - 26
July 15 - 17
July 29 - 31
August 19 - 21
$250 registration fee includes: Transportation between
Manhattan and Cornwall-on-Hudson.
Accommodation at Painter's Tavern. All meals - including a
four-course cocktail dinner prepared by Chef Scott Palatnik. Four seminars on the craft of the bartender by Gary
Regan.
To apply for a scholarship contact: www.ardentspirits.com , or call 845
534 4298.
+++++++++++++++++++++++++++++++++++++++++++
June 20 - 22, 2002 at the "Beer Friendly" Wilson
World Hotel in Irving, TX.
The 2002 “Big Texas Toast” conference will be a fun,
educational gathering designed
to enhance home brewers’ brewing skills and knowledge and
increase home brewing camaraderie.
Event Highlights:
*Last-round judging of the National Homebrew Competition
*Three days of home brewing lectures and seminars
*Nightly events featuring beer made from clubs across the
United States.
Share good 'ole times and homebrews in Texas!
Visit or contact
the Association of Brewers at 888.822.6273 or
+1.303.447.8016 for more information.
+++++++++++++++++++++++++++++++++++++++++++
Friday June 21, 2002
Dinner
1st Course
Seared Skate with Brown Butter and Capers
Damnation Ale
2nd Course
Grilled Creekstone Farms Hangar Steak with Potato Gratin and
Roasted Shallot Sauce
Pliny the Elder
3rd Course
A Selection of French Cheeses with Apple Fennel Walnut Salad
Temptation Ale
$60 Per Person inclusive of Tax and Gratuity
Contact: Delsa Wong Rendon (415) 674-3415
(If You Would Like
To Stay with Us Rooms are $65 plus Tax)
+++++++++++++++++++++++++++++++++++++++++++
10 August 2002 1-6pm
North America's second longest running craft beer festival
is presented by the Madison Home brewers and Tasters Guild and features about
500 different beers from 100 of the Midwest's
brewpubs, micros, and regional breweries served in a
beautiful lakeside park setting.
Tickets, on sale now, are only
$20 and must be purchased well in advance.
No tickets are sold at the gate.
Your ticket entitles you to a beautiful commemorative glass, a detailed
program book, and as many two-ounce samples as you can responsibly taste--no
steeenkin' pay-per-sample tickets like many other festivals, because we don't
want to deter our patrons from trying unfamiliar beer
styles.
Food from local restaurants is available for purchase
onsite, and festive musical entertainment is provided by strolling musicians.
Be sure to book your
hotel rooms well in advance because of a conflict with another large event
visiting Madison on our long-established festival weekend.
If you need assistance with hotel availability,
contact Toni Kraft at Kraft@mail.visitmadison.com.
+++++++++++++++++++++++++++++++++++++++++++
8 - Mountain Brewers Fest, Boise, ID Contact: http://www.northamericanbrewers.org/BeerFest.htm
20 - 22 – 2002 American Home brewers Association 2002 “Big
Texas Toast” National Home brewers Conference,
Wilson World Hotel, Irving, TX, Information: on the Web: http://hbd.org/nhc2002/index.htm or
Call the Association of Brewers: 888.822.6273 or
+1.303.447.8016.
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
16 –18 - American
Beer Month Challenge Cup Contact: http://www.realbeer.com/challengecup
10 – 16th Annual Great Taste of The Midwest,
Olin-Turville Park, Madison, WI
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/
19 - Ninth Annual
Shiner Bocktoberfest Concert, The Spoetzl Brewery, Shiner, Texas. Contact: www.shiner.com Call: 1-800-5-SHINER
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
#####
CHECK THESE OUT:
THE FOOD REFERENCE
NEWSLETTER
Food History, Trivia,
Quotes, Humor, Poetry, Recipes
James T. Ehler,
Editor
HELLEN’S BRITISH
COOKING SITE
“I hope my site
reflects the rich tradition of British cooking in its broadest sense.”
http://www.hwatson.force9.co.uk/index.htm