HOT
TRUB@BEER BASICS.COM
Vol. 03
No. 16 --- 17 June 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.
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=================================
Publisher:
Peter LaFrance
Editor: Deven
Black
From Behind
The Bar: Chris Halleron
On The
Loose: Kurt Epps
On The
Beat: Alan Wax
=================================
LATEST NEWS:
Beer Tax Cut Gains Support
Feds Lean on Wisconsin to Change
Legally-Drunk Blood Alcohol Limits
Florida Bill Increases DUI Penalties
Redhook Out of Seattle?
The “Stubby” Is Back – In Toronto
============================
============================
SPECIAL REPORT: World Cup/From The Other Side of The Bar
By Chris Halleron
============================
ASK THE PRESS (and you too…)
It’s a hot and humidity Friday evening. You are sitting
outside (yes outside) on the deck/patio of your favorite watering-hole,
drinking a … and enjoying a bite of …
============================
PROMOTIONS – EVENTS – DINNERS:
American Homebrewers Association 2002 National Homebrewers
Conference
The Cathedral Hill Hotel – Dinner with Chef Vinnie Cilurzo /
Russian River Brewery
Gorge
Games & Full Sail 4th Annual Street Party
Music City Brewer's Festival
Taste of the Midwest - 16th Annual Great
=============================
CHECK THESE OUT: Links to interesting sites.
=============================
FROM THE PUBLISHER:
Summer is upon us in most parts of the country. Next week we
will look at the “summer beers” marketed by American breweries, and revisit the
wheat beers of Bavaria and Belgium. There will also be an exclusive report on
the state of the breweries and brewpubs of Colorado.
For those who have been asking for another “Ask The Press
(and you too…)” – This week we ask: What beer is the ideal refreshment on a late
afternoon while you sit on the deck/patio of your favorite watering hole
enjoying a hot humid early evening.
As always, I invite your comments and suggestions.
Cheers!
Peter LaFrance
Publisher
=============================
LATEST NEWS:
=============================
A majority of House members are co-sponsors of legislation
to cut the federal excise tax on beer in half, from $18 a barrel to $9 a
barrel.
This would return the beer tax to its level before 1991. The
beer tax hike is the only one of the 1991 luxury taxes that has not been
repealed.
"Congress has provided relief for those who purchase
mink coats, luxury cars, private airplanes and yachts, yet Joe Six Pack still
has to pay a tax on beer," says Rep. Phil English, R-Pa., sponsor of the
bill.
Art Jaeger, associate direct of the Consumer Federation of
America has been quoted as saying that the proposed tax cut would give
taxpayers "a $1.7 billion hangover trying to plug the revenue gap this
bill triggers."
The National Beer Wholesalers Association says the 1991 beer
tax hike cost 60,000 jobs. The association, which gave $1.8 million to federal
candidates in the 2000 election, has been lobbying to roll back the beer tax.
Millie I. Webb, president of Mothers Against Drunk Driving,
said a reduction in the tax about 33 cents per six-pack would have "dire
and deadly consequences for adults and youth with respect to drunk driving,
underage drinking and alcohol problems in general."
For the Record: Text of the legislation (H.R. 1305) is available at http://thomas.loc.gov.
Latest Major Action: 3/29/2001 Referred to House committee.
Latest Status: Referred to the House Committee on Ways and
Means.
(In the past I would suggest that you don’t
hold your breath. Now, I’ll take bets. - PLF)
Sites To Check out:
A-B in the Lobby – “Roll Back The Beer Tax Org.”
http://www.rollbackthebeertax.org/
The other Side:
Center For Science In The Public Interest – “Booze News” http://www.cspinet.org/booze/oppose1305.htm
+++++++++++++++++++++++++++++++++++
Wisconsin Acting Secretary of Transportation Thomas Carlsen
announced last week that the department supports changing the present
legally-drunk limit of 0.10 percent blood alcohol content to conform to federal
government approved 0.08 percent.
The federal government has already cut $15 million in
highway funding to Wisconsin because the state has not changed the standard.
Wisconsin could loose another $126.8 million by 2008 if the legislature does
not change the law.
Carlsen said Gov. Scott McCallum has insisted on funding DOT
projects despite the state budget crisis, but the DOT expects a shortfall of
$80 million in federal funds for 2003.
http://www.channel4000.com/sh/news/wisconsin/stories/news-wisconsin-149580420020604-140623.html
+++++++++++++++++++++++++++++++++++
"Simply put, this bill will save lives.
Almost one-third of all traffic deaths each year are alcohol related,"
said Governor Bush of a bill raising penalties for third-time DUI offenders. If
you're going to drink, do not get behind the wheel. Those who continue to drink
and drive will be caught and they will be punished."
The current punishment for third time offenders
is a first-degree misdemeanor and one-year probation, a minimum of 50 hours
community service, up to a year in jail, a ten-day impoundment of the vehicle
and a fine between $1,000 and $2,500. House Bill 1057 increases the punishment
to a third-degree felony with up to five years in prison and a fine between
$1,000 and $5,000. It also provides that a fourth conviction, regardless of
when the prior offenses occurred, will be charged with a third-degree felony.
The law applies to both boaters and drivers. The bill makes no changes in the
penalties for first or second DUI offenses.
The bill, which was sponsored by Representative
David Simmons of Altamonte Springs and Senator Locke Burt of Ormond Beach, also
requires law enforcement officers to inform drivers that refusal to take a
blood alcohol test will result in a first-degree misdemeanor if that driver has
refused to take such a test in the past.
The Department of Highway Safety and Motor
Vehicles will oversee and approve the installation of ignition interlock
devices for those who commit a second or third DUI offense. The device must
remain on the driver's car one year for a second offense and two years for a
third. The device will be installed at the driver's expense. Current Florida law
gives the courts the authority to order such devices as a condition of
probation.
In addition to the bill sponsors, Governor Bush
was joined at the bill signing by co-sponsor Representative Gus Bilirakis of
Palm Harbor, and representatives from the alcohol beverage industry, law
enforcement, and MADD.
+++++++++++++++++++++++++++++++++++
Redhook Ale Brewery, Inc., is deciding if it will remain in
its longtime headquarters building, at 3400 Phinney Ave. N., which also houses
the company's Trolleyman Pub. Redhook's lease there is scheduled to expire in
November, and the company has space available in its newer Woodinville
facility.
The company's decision carries implications for the
Trolleyman, due to state regulations that prevent a brewer from operating a pub
apart from a brewing facility. Although Redhook closed its brewery in Fremont
in 1998, the company continues to conduct test brewing there, keeping the
operation in compliance with the law. If it were to move its operations from
the building, however, Redhook would no longer be able to operate the
Trolleyman.
Tara Dunn,
executive v.p. of the Great Divide Brewing Company, reports that on Tuesday
June 11th, the Falling Rock Tap House celebrated its 5th
anniversary.
The house poured free drafts of an Avery Brewing Co. beer,
which Falling Rock co-owner Chris Black called I.P.A.O.R. "India Pale Ale - On 'Roids" (as
in steroids). A blend of Avery's IPA
and Hog Heaven Barley
Wine, it was a hop-lovers treat. A
bountiful buffet of barbequed brisket, garlic smashed potatoes, grilled
vegetables, corn bread and melon rounded off the menu.
Great
Divide presented Chris and Steve Black with a "5" surprise - bottles
of 5 year-old Great Divide Hibernation Ale.
With an alcohol content of 8.1% by volume, this batch held up
terrifically and was a great accompaniment to the feast served by the Black
brothers. We also brought our two 5
year-olds, Liam and Cormac to help celebrate the number 5.
+++++++++++++++++++++++++++++++++++
INTERNATIONAL NEWS & NOTES:
+++++++++++++++++++++++++++++++++++
Brick Brewing Company Ltd., Waterloo, Ontario plans to
introduce its popular Brick Lager in traditional “stubbies” by the end of July.
Just in time for the summer season.
This will be the second Canadian brew to find itself on the
market in the “stubby” bottle. In April this year Brick began bottling their
Red Cap Ale in the old-fashioned Stubby.
Last week the company's shareholders learned that sales of
Red Cap had greatly exceeded expectations. According to a report filed in the
Torstar News Service, "It has caught everyone off guard," Brick
president Jim Brickman said after the firm's annual meeting.
Brickman said he recognized that the re-launch might trigger
a short-lived fad driven by nostalgia.
But he noted that while Red Cap has done well with older
beer drinkers - the ale was one of the most popular beers in Ontario in the
1960s - it also has been a hit with young beer drinkers.
"That is the most pleasing part," said Brickman.
"That is a market we didn't even think we could get to."
(This publisher was pleased to learn about the
return of the “stubbies.” I have four stubbies in my bottle collection…
McEwan’s Strong (imported into Canada), Labatt 50, Labatt Blue and from St.
John NB, Oland Extra Stout – all circa 1977. - PLF)
+++++++++++++++++++++++++++++++++++
The Bath
Chronicle celebrated its 125th year as a daily paper by throwing a
party for its staff, and giving readers the chance to enjoy a pint of a special
anniversary beer.
To mark the
occasion, city brewery Abbey Ales is making a “one-off” beer called Chronicle
Ale, with coupons in the paper for a discounted pint.
Abbey Ales
managing director, Alan Morgan, added: "It is a great idea to make a
anniversary beer and has received an incredible response from publicans who
wanted to support The Bath Chronicle."
(Would the New
York Times? Could the Washington Post? Should the San Francisco Chronicle?)
http://www.holdthefrontpage.co.uk/news/2002/06june/020612ale.shtml
+++++++++++++++++++++++++++++++++++
NEWS FROM THE UK
By Tim Hampson
+++++++++++++++++++++++++++++++++++
The British
are often of drinking real ale too warm. For drinkers who find a cool cellar
temperature too warm for cask conditioned beer Scottish Courage is will launch
its latest unpasteurised beer Theakston Cool Cask nationally across the
United Kingdom in August.
The beer,
4.2 percent ABV beer as developed at the Theakston brewery in Masham, North
Yorkshire and is brewed at the company's Tyneside brewery is served at 10C,
cooler than normal for a cask-conditioned beer. The beer is served through a
proprietary system, each of which cost more than $1250 to install in a pub.
Across
Europe brewers are increasingly recognizing the importance of pairing beer with
food. The Brewers of Europe, a grouping comprising 17 national trade
associations and the largest brewing block in the world, held its first ever
dinner for politicians, civil servants and opinion formers in Brussels, Belgium
earlier this month and offered diners a beer and food menu.
The first
course was a Terrine de foie gras, with a confiture d'ognion to which had been
added a little dark Belgian Abbey beer, served with Hartwall Roggenbier from
Finland.
Next came
Lobster with Asparagus served with Frankiskaner Wesibier from Germany.
The main
course was roast Lamb and jardinière de legumes, which had been prepared with
Guinness. This was served with Irish Guinness.
And the
final course was a Raspberry Sabayon, which was served with Bell Vue 's Kriek
beer, a raspberry flavored beer, in champagne style glasses.
(Does this echo last week’s report on the NBWA
event in NYC? - PLF)
There is a
rich tradition in the UK of brewers producing beers for Royal events.
Some are
available for export; others for drinking on draught in local pubs and some are
in bottles, which will become much prized by collectors in future years. This
year at least 30 brewers produced a royal beer to toast Her Majesty with, on
the occasion of the Golden Jubilee marking 50 years on the throne.
Bass, in
Burton on Trent, first produced a Royal beer for the coronation of Edward VII
in 1901.
This year
the Bass Museum, now owned by Coors, is producing Queen's Royal Ale, 10 percent
ABV, based on a early nineteenth century recipe. It is a must for collectors as
only 2,000 of the pint-sized, corked and waxed bottles will be produced.
Greene King
from Bury St Edmunds in East Anglia is selling a Jubilee beer that is
undrinkable.
Last year
the company discovered a cache of around 500 bottles of the beer brewed in 1952
to celebrate the Queens Coronation in the network of old cellars at the 200
year-old Greene King Brewery. These bottles were immediately earmarked to be
twinned with Jubilation Ale, the beer being produced to mark the Queen's Golden
Jubilee. A limited number of presentation boxes containing the historic ale and
Jubilation Ale are on sale in the brewery's museum in Bury St Edmunds for $35
each.
Although
the 50-year-old brew is not suitable for drinking, experts in Green King's
laboratories analyzed the Coronation ale and discovered it had an ABV of 6.5
per cent. The beer used one of the Kentish hop varieties popular in the 1950s
Fuggles, English Goldings or Bramling Cross and the barley malt was probably
Spratt Archer.
Gale's
bottled Jubilee Ale, 12 percent, is already available and selling well,
particularly in the USA - with orders for 100 cases, which is all they had left
in stock, resulting from a recent trade tasting in New York, In addition the
company has received a forward order (for 2003) for 350 cases which means
another batch will be brewed. Head Brewer Derek Lowe said: "We are quite
pleased as this was meant to be a one off just for the Queen's Jubilee, it may
now become a running brand."
###
============================
SPECIAL REPORT:
World Cup From The Other Side of The Bar
By Chris Halleron
============================
Patrons from every corner of the globe are packing bars,
sucking down as many beers as they can as they can in 90 minutes plus injury
time, screaming at the top of their lungs as they knock over barstools, shatter
glasses, and test the very limits of bartenders' patience worldwide. It’s World
Cup time. As a bartender in the New York metro area, I serve people from
various nations on a regular basis. While dealing with their cultural quirks
and international idiosyncrasies, I do my damnedest to avoid becoming a
xenophobic zealot in an apron, a Pat Buchanan of a bartender.
Nevertheless, there are certain foibles foreigners possess
that can burn the fuse of even the most sedate server. While I am certainly not
about to issue an indictment of any individuals, I think it would be
entertaining--or maybe therapeutic--to share my observations of our global
village gathering at the same local watering hole. And while I'm likely to
offend somebody in the process, please keep in mind I intend nothing more than
benign commentary written for amusement--primarily my amusement. I will do my
best to offend everybody I possibly can, which, according to most of the
offensive people I know, means it's acceptable when all is said and done.
I'll focus on the groups who most notoriously offend,
starting with a right bloody pain in a bartender's arse--the English. There are
Englishmen I consider my friends, yet the Irish-American in me makes me think
most Britons can be a bit much to handle at times. They seem to be particularly
pushy when attempting to attract the server’s attention, and extraordinarily
critical of the service they get. They think not giving gratuities at home
makes not giving them abroad all right. Granted, most Anglos who have spent any
decent amount of time in America have picked up on the whole tipping concept,
but if a pack of Limeys over on holiday waltz into the joint, the barman is
pretty much wasting his effort. I attribute this behavior to the bitterness of
knowing their once mighty empire is little more than a few Virgin Islands away
from having the sun finally set on her, or maybe the fact that the Spice Girls
broke up before they could finish their more "meaningful" works.
A culture that is notorious for its storied consumption of
alcohol is the Irish. Most people assume that Irishmen are especially good at
drinking, when really they are just especially good at getting drunk. There's
some sort of genetic defect in Irishmen that deeply suppresses that feeling of
having had enough. Genetic and not cultural due to it's presence in
Irish-Americans as well. The only way an Irishman will tell you it's time to go
home is if HE is the bartender and it's either last call or you've just vomited
on the Guinness tap. The Irish are particularly fussy about the size of their
beer glasses, normally demanding the oversized Imperial pint glass. The irony
is, they'd normally want nothing to do with anything Imperial, unless it means
they get an extra 4-ounces of sauce.
The Scots, who aren’t even in the World Cup, aren't too far
behind in inebriation abilities. The difference between them and the Irish is
that Scots spend all their time drinking the cheapest beer, then argue about
the size of the bar tab. And while the Scots don't tip well, I chalk that up to
the frustration of having to repeat every order eight or nine times so the
bartender can a) identify it as being the English language and b) decipher it
into something resembling a drink order.
Germans are a group that can rival the English with their
need for immediate achtung. Zey vant
zeir bier und zey vant it NOW! SCHNELL!!!
Of course they are very particular about the bier that they drink over here,
but I can see where they're coming from with that.
Sub-Continental Asians can be downright belligerent when it
comes to ordering drinks. Attribute that to their once being ruled by the
English. Plus, there are so many people in their countries--you can imagine how
hard it is to get a drink at happy hour in Haridwar.
Now that I've had the audacity to scrutinize everyone else,
I figure it's time I took a look at the loud man in the mirror. By and large,
the most torturous drinker on the planet is the obnoxious American. It might be
provocative in this era of red white and blue jingoism, but when you look at
the percentages I've had to toss far more Americans than anyone else out of the
bar. And having done some traveling, it's painful to watch most Americans when
we're "Over There" on their turf--you can see why they might bring
some of that disrespect back over here.
With the world getting smaller, flights getting cheaper, and
international brewer consolidation being the inevitable trend of the future,
it's time we learned more about other cultures, became more tolerant of each
other's eccentricities, and drank more beer together.
Just remember, wherever you are be nice to the
bartender--especially if it's me.
============================
ASK THE PRESS (and you too…)
It’s 100F and 100% humidity on a Friday evening, you are sitting outside (yes outside) on the deck/patio of your favorite watering-hole, drinking a … and enjoying a bite of …
============================
From: Peter Scholey - PeterScholey@brakspear.co.uk
Brakspear 2.5 .... "ice
cold" .... "by the gallon" .... EAT?
Peter Scholey – brewer – W.H.
Brakspear & Sons plc
============================
From: Kurt Epps - pubscout@cybernex.net
Peter,
First of all, if the temp and the
humidity are 100, you will likely not find me on any deck or patio--out of
doors, anyway.
But on those midsummer days that
are warm, yet not oppressive, and allow for outdoor existence, I will likely be
enjoying a Sam Adams Weiss, an Oregon Raspberry Wheat or a Hennepin.
I will probably be eating (though
consuming might be a better word) a JR Ultimate Cabinet #40 with an EMS
wrapper. (That's a cigar, in case you didn't know.)
Kurt E. Epps - The PubScout
============================
From: Gary Regan - gary@ardentspirits.com
Okay, now you're going to learn my dirty little secret. If the temperature is so high, and humidity
is up there too, I sometimes go for an American lager such as Bud, with a good
splash of Rose's lime juice which makes the beer glide down the throat. Without the lime juice you might find me
sipping a cold Gennesee Cream Ale in these conditions.
Food-wise I like to make a huge Italian-style hero with
crusty bread, Parma ham, provolone, home-grown tomatoes, roast red peppers,
etc., with a little vinegar and some top-notch olive oil drizzled over the lot.
When the beer is finished, and I'm feeling refreshed, it's time for a
Margarita: 3 parts white 100% agave tequila, 2 parts
Cointreau (not any old triple sec), and one part fresh lime juice. Too tart for some, perfect for me.
Gary Regan – publisher - Ardent Spirits
============================
From: Paul - Paul.vdm@xtra.co.nz
HI Peter
As one of the antipodean recipient of your news letter I
must disagree with the
fact of going into
spring more than anything else I am gearing up to go into winter mode
and we are going to help to promote a winter beer in the
hotel where I am in New Zealand (Powderhorn Chateau). The release date is going
to be on July 7th.
cheers
Paul
============================
From: Gary R. Brooks - BarleyHop1@aol.com
I would ask for a
Hessian Guard Hefe, eating awarding winning Baby Back Ribs on the patio at the
only place you can get all three, Barley And Hops in Frederick, MD
Gary R. Brooks – president - Barley And Hops Grill & Microbrewery
============================
From: Jim Solomon - FireplaceRest@aol.com
Dear Peter,
While many dishes come to mind which would pair nicely with a cold beer on a
hot day, one in particular is making my mouth water as if I were awaiting its
momentary arival. The meal I crave is a cold beer and a crispy hot soft
shell crab sandwhich with spicy, lemon aioli. Oh, I love summer!!!
Jim Solomon – owner – Fireplace Restaurant, Cambridge, MA
============================
From: Bob Paolino - brew_wisconsin@yahoo.ca
First, glad to see a post from you that isn't an
inbox-busting
formatted email and...
A very well made Kolsch, an abundantly hopped pale ale/IPA,
or well-hopped pilsener. But I wouldn't
turn down a stout, porter, doppelbock, or, well, just about anything else. But, yes,
big-hops are ideal refreshers for warm weather.
Now go have a beer,
Bob Paolino - journalist
============================
From: Jeff Mendel - jeff@tabernash.com
A chilled Tabernash Weiss with a bowl of fresh strawberries.
Jeff Mendel – marketing manager – Left Hand/Tabernash
Brewing Company, CO
============================
From: C.M. Halleron - c_halleron@yahoo.com
Magic Hat #9 and a vanilla ice cream cone.
Chris Halleron - journalist
============================
From: Bernie Kilkelly - berniekilkelly@cs.com
Peter - I wish I was outside right now enjoying a cold
Hefeweizen, with a lemon slice. Nothing
seems to quench my thirst quite as well.
I also find this beer goes well with light warm weather noshes like
salsa and chips or cold salads.
Cheers,
Bernie Kilkelly - journalist
============================
From: Michael Godfrey - mdgodfrey@csupomona.edu
A cold Ayinger or Hopf Weisse (without lemon, of course),
poured boldly into a tall glass to cloud the tasty beverage with the delicate
yeast. On the side, some mild cheese,
light crackers and some fresh fruit.
Michael Godfrey – assistant professor – Collins School of
Hospitality Management – Pomona, CA
============================
From: Jim Anderson - anderjim@voicenet.com
No doubt -- sweet stout.
Food? Not in the
moood.
ja
Jim Anderson – journalist – Philadelphia, PA
============================
From: Bill Helmich - bhelmich@rpof.org
For summer I am a traditionalist and go back to the basics
of Budweiser. Now I know many people turn their nose up at mainstream beer but
I suggest they try ale in Florida weather, when the thermometer is toping out
at 100 you need a cool and light beer. As for the food I love raw oysters on
the half shell with horseradish and cocktail sauce. There is a nice little bar
called
Posey's down on the Saint Johns River where I go for all of
this.
Bill Helmich - FL
============================
From: ascrouch@attbi.com
Peter-
I have recently reconnected with an old favorite: the
German Pilsener. The classic
Prima Pils from Victory or even the
Pine Mountain Pils from Deschutes serve me well on warm summer days. And summer in New England requires seafood
accompaniments.
Andy Crouch – columnist – Beverage Business Magazine
============================
From: Marckadish@aol.com
frosty hoegarden and shrimp cocktail or any hefewiezen with nachos and
guacomole /salsa ...
all which requires minimal efforts
cheers
Marc Kadish – owner – Sunset Grill & Tap, MA
============================
From: jack robertiello - jrobertiello@aip.com
I confess a love of the crisp bite of a Grolsch when the
weather turns. But I also lean toward a Brooklyn IPA or Brooklyn Pilsner. Maybe
some nicoise olives, fat green olives stuffed with blue cheese, salted cashews,
tamari almonds, sliced cucumber and maybe some sardines or anchovies. mmmmm
Jack Robertiello – editor – Cheers
============================
From: Ambrew@aol.com
When it's hot I will drink any lager beer (except imports)
that is cold and
eat very light. I
drink locally, imports are full of chemicals!
Bill Owens
============================
From: Tony Forder of Ale Street News - tforder@ix.netcom.com
I like the Deschutes Quail Springs Pilsener....lightish...or
maybe the IPA
of the same line......If the sun is indeed over the yardarm
Weyerbacher Hops
Infusion.....I would be eating cucumber & marmite, chips
and homemade salsa.
Tony Forder – Ale Street News
Ooooops....sorry, it's Pine Mountain Pils from
Deschutes......the IPA is
"Quail
Springs"
============================
From: Hank Stewart - hankstewart@hotmail.com
Greetings Peter,
Given its Manhattan location, my favorite watering hole has
no deck or
patio, though it's ambient conditions can, and occasionally
do, take on
sauna-like qualities.
Under those circumstances, I'd seek refreshment from
a locally made, German-style wheat beer--either Brooklyn's
Brooklyner Weiss
or Ramstein Blonde.
Alas, my favorite watering hole doesn't serve food, but
since we're dealing
in the realm of the speculative, I'd opt for the understated
elegance of the
delicacy that knows no season, chicken wings.
Hank Stewart – columnist – Mid-Atlantic Brewing News
============================
From: Steve Mason - steve_mason@norampac.com
Beer - Flying Dog Brewery "In Heat Wheat"
Food - big Shrimp & fresh Trout on the BBQ &
Watermelon
sm
============================
--------------------------------------------------------------------------------------------
EVENTS:
--------------------------------------------------------------------------------------------
June 20 - 22, 2002 at the "Beer Friendly" Dallas
Marriott Las Colinas, Irving, TX.
Dallas Marriott Las Colinas
223 West Las Colinas Blvd
Irving, TX 75039
972-831-0000 (p)
http://www.marriotthotels.com/dpp/PropertyPage.asp?MarshaCode=DALCL
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.
+++++++++++++++++++++++++++++++++++++++++++
The Cathedral Hill Hotel
Dinner with The Brew Master
Featuring Vinnie Cilurzo / Russian River Brewery
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)
+++++++++++++++++++++++++++++++++++++++++++
Saturday, July 13, 2002
For more information, contact Aaron Bray 541-386-7354.
Operated by Octagon Marketing, the Gorge Games is a
preeminent weeklong
outdoor sport and lifestyle festival July 13th - July 21st
that takes place
throughout the Columbia River Gorge, Oregon. Competitors vie
for the gold in nine
disciplines: 24-Hour Mountain Bike Racing, 49er Sailing,
Adventure Racing,
Climbing, Kayaking, Kiteboarding, Outrigger Canoeing, Trail
Running and
Windsurfing. For more information visit www.gorgegames.com .
+++++++++++++++++++++++++++++++++++++++++++
Saturday, July 27, 2002
Hilton Park Downtown Nashville
12 noon - 8 pm
Contact: Candace Price Special Events Director
Clear Channel Radio
55 Music Square West
Nashville, TN 37203
ph- (615) 664-2484
fx- (615) 664-2497
candace.price@clearchannel.com
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16th Annual Great Taste of the Midwest -
Olin-Turville Park, Madison, WI
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.
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20 - 22 – 2002 American Home brewers Association 2002 “Big
Texas Toast” National Home brewers Conference, Dallas Marriott Las Colinas,
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.
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
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