HOT
TRUB@BEER BASICS.COM
Vol. 03
No. 21 --- 11 September 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
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=================================
Editor: Deven
Black
From
Behind The Bar: Chris Halleron
On The
Loose: Kurt Epps
On The
Beat: Alan Wax
Travel:
Sharon McDonnell
=================================
LATEST NEWS:
Old Style Beer Barrel Becoming Thing Of Past
"Beer every day keeps the doctor away!"
============================
SPECIAL REPORTS:
============================
GBBF REPORT
By Alan J. Wax
Malternatives--Just Who the Hell Is Actually Drinking This
$#!+???
By Chris Halleron
ANDECHSER BEER-- SIMPLY DIVINE
By Sharon McDonnell
============================
ASK THE CHEFS….
============================
Two weeks ago I visited Oleana, a restaurant in Cambridge
Massachusetts. With a menu based on Turkish cuisine, Chefs Ana Sortun and Steve
“Nookie” Postal, feature their own beer called “C3”, brewed for them by the
Cisco Brewers of Nantucket. (The “3C” is a India Pale Ale with the three “c”s –
cumin, coriander and cardamom.)
I have been in many restaurants that had “house” beers, but
none that had a beer so specifically developed for a particular menu.
If any one knows of such a beer please contact me at peter.lafrance@beerbasics.com
============================
PROMOTIONS – EVENTS – DINNERS:
============================
=============================
CHECK THESE OUT: Links to interesting sites.
=============================
FROM THE PUBLISHER:
Welcome back to HotTrub@BeerBasics.
First of all I would like to welcome a new member of the
HotTrub staff: Sharon McDonnell is a prolific travel journalist who calls
Brooklyn home.
After taking August off to get this newsletter in order, and
Beer Basics (the book) back on the market, I would like to announce the return
to a weekly publication delivered every Wednesday morning in a text format.
An editorial calendar will be posted in the next issue
giving you a glance into the next six months of HotTrub@BeerBasics.
I would like to thank all who answered my “What do you
like/don’t like…” mailing.
The future issues will reflect your requests.
Cheers!
Peter LaFrance
Publisher
=============================
LATEST NEWS:
=============================
The Associated Press reported recently that, “As several
states consider trimming budget deficits by raising taxes on beer, liquor and
wine, the industry is finding support in Congress to cut the federal excise tax
on alcoholic beverages.”
Already, more than 200 lawmakers seeking re-election - many
beneficiaries of the industry's political largesse - have signed on to tax cut
proposals.
``There's lots of good reasons to pursue this legislation
that go beyond getting it passed,'' said Frank Coleman, spokesman for the
Distilled Spirits Council of the United States.
At least 18 states have raised cigarette taxes in recent
months. At least 15 have considered raising alcoholic beverage taxes; of those,
Alaska and Tennessee have approved increases.
In Oregon, the Distilled Spirits Council convinced lawmakers
it would be more profitable to allow liquor sales on Sunday than to raise the
state tax, a victory the council hopes to repeat in other states with laws
banning Sunday sales, including New York.
The spirits tax cut proposal is sponsored by Rep. Ron Lewis,
R-Ky., a Baptist preacher who doesn't drink. Lewis' district includes several
bourbon distilleries, spokeswoman Kathy Reding said. About 100 lawmakers are
co-sponsoring Lewis' bill.
Rep. Phil English, R-Pa., proposes cutting the beer tax in
half, from the current $18 per barrel to $9, its 1990 level. That would save
beer drinkers about 16 cents a six-pack. At least 223 lawmakers - more than
half the House - have signed on to his legislation.
The beer tax was doubled in 1991 legislation that also
raised the taxes on yachts, furs and other luxury items, English said. Although
many of those taxes were later rolled back, the beer tax remained at the higher
level, he said.
Beer, wine and liquor interests have donated at least $3.7
million to congressional Republicans and national party committees and $2.6
million to their Democratic counterparts for this fall's election, according to
figures compiled by the Center for Responsive Politics, a nonpartisan center
that studies political donations.
Lewis and English both count the industry among their top
donors. Reding said Lewis' bill is driven by distilleries' importance as an
employer in his district. English said his campaign has a broad base of support
and isn't dependent on industry money.
On the Net:
Distilled Spirits Council of the United States: http://www.discus.org/
Anheuser-Busch site: http://www.rollbackthebeertax.org/
=============================
Old Style Beer Barrel Becoming Thing Of Past
In another Associated Press report it was noted that the traditional
“beer barrels” afe fast becoming a thing of the past. According to the report,
“The microbrewing craze that took off in the late 1980s gave the Hoff-Stevens
keg - the once-ubiquitous beer barrel that filled innumerable American mugs in
the middle decades of the 20th century - a new lease on life. The old-style
kegs could be bought for $5 or $10 each, perfect for small brewers trying to
reduce overhead.”
”Now, even the micros are abandoning the Hoff-Stevens in favor of the straight-sided
Sankey keg, and the classic metal beer barrel is becoming a thing of the past.”
Reliable statistics on the number of Hoff-Stevens barrels still in circulation
are hard to determine, but the Denver-based Institute of Brewing Studies says
their numbers are dwindling.
”About 95 percent of the 1,200 beers on tap now come from Sankey kegs, said
Paul Gatza, director of the IBS. A few years ago, only two-thirds of the kegs
were Sankey.”
”Hoff-Stevens kegs are no longer made and the old ones are wearing out. The
Hoff-Stevens has two holes, one on the side for filling and another on top for
tapping. Once filled, a wooden "bung," or cap, has to be pounded into
the side hole. If the keg wasn't tapped just so, beer would shoot all over the
place.”
”Most large breweries abandoned the Hoff-Stevens in the late 1970s and '80s,
switching to the sleeker Sankey because it was easier to fill, easier to clean
and easier to transport. And because there was no bung to drive home, the
breweries could save money on labor. Plus the Sankey has handles, unlike the
Hoff-Stevens.”
”The old kegs are durable - and well-traveled. In Yards' Philadelphia brewery
is a 1969 keg from Schlitz Brewing Co., a 1948 barrel from Berghoff Brewing
Corp. and a 1973 model from Carling Brewing Co. All will be put back into
service.”
The report notes however, the Hoff-Stevens isn't quite dead: Home brewers are
busy converting them into brew kettles.
=============================
"Beer every day keeps the doctor away!"
"After more than 20 years of research and scores of
studies on the effects
of moderate alcohol consumption on health, beer is slowly
bubbling to the
top as a beverage that not only lifts spirits but delivers
protection
against major ailments such as heart attacks, stroke, hypertension,
diabetes
and dementia.
The data seem
so compelling that the National Beer Wholesalers
Association, an Alexandria, Va., trade group representing
the nation's beer
distributors, recently put on an oxymoronic sounding
"health and beer"
seminar and put out a press release that declared: "Eat
right, exercise and
drink a beer a day may be the way to keep the doctor
away."..."
http://www.msnbc.com/news/793342.asp?pne=msn&cp1=1
============================
SPECIAL REPORTS:
============================
GBBF REPORT
By Alan J. Wax
London —To anyone, who’s been to the Great American Beer
Festival in Denver, a trip to the Great British Beer Festival here is an eye
opener.
This year’s
British fest, which ran from Aug. 6-10, seemed a relatively conservative event
compared to its sometimes-raucous American counterpart.
Yes, as in
Denver, there was plenty of beer to sample, including some daringly
experimental beers—for hidebound, conservative British brewers. There were
about 450 ales on tap. But there was also a range of British and international
food offerings, lots of room to move about and plenty of tables at which to
sit, drink, dine or read. About 44,000
people attended seven sessions, the first reserved for members of the trade and
the media.
As it has
for the past 24 years, the GBBF turns the cavernous Olympia exhibition hall—a
Victorian-era space in London’s Kensington section whose glass roofed Grand
Hall is larger than an American football field—into the world’s largest
pub.
The first
thing that catches your eye as you enter this mammoth hall is a huge, bright
orange banner hanging from the center rafters. It features a stunning brunette
clad in black mini-skirt and white halter-top with a pint held high in one hand
and hop vines in the other. This is Ninkasi, goddess of beer—part of the
Campaign for Real Ale’s latest national generic beer marketing effort. “Hale
Ninkasi,” the banner reads. “The goddess of Beer says ‘Get real. Discover the
cool, natural taste of real cask ale. I discovered it 4000 years ago and look
at me now.’” CAMRA, it seems, has turned to sex to attract young drinkers.
That’s not to say those attending the event were gray in
beard and wide in girth. Indeed, a wide range of imbibers filled the Olympia,
giving credence to the notion that beer is a democratic beverage. There were
men and women in dark, pinstriped suits sipping pints as well as members of
both genders clad in denim and t-shirts.
Yes, there were men with gray pates and younger males with buzz cuts.
And all
seemed to mingle without difficulty in the spacious exhibition space.
Bars were set up around the center of the great hall in two
rows, each typically staffed by CAMRA volunteers. Bars also lined the fringe of
the smaller halls. The bars were grouped by geography: Scottish; North and West
Coast, East Midlands; West Midlands; East Coast; South East; Central Southern;
and Wales and the West. The big national brewers had their own fancy bars at
the front of the hall, while Beer Seller, the British beer distributor, offered
some of the festival’s past and present Champion Beers of Britain at a
prominent location near the main entrance to the festival. There was also a bar
featuring a wide range of handcrafted ciders and perries. Some of the champion
beers, notably this year’s winner, Deuchars IPA from Caledonian, and past champ
Timothy Taylor’s Landlord, were gone by the third day of the fest.
Many of the brewers offered as many as four different ales.
Casks stood in racks behind the bars and handpumps at the front. Each cask was
labeled with its contents, ABV and the price of a half or a full pint.
The liquid offerings included some wonderful beers, many of
them unobtainable outside of their local areas and in styles that might you
might not find in the United States. Among the more memorable were the
incredibly complex mild from Triple FFF Brewery, Pressed Rat and Warthog—the
bronze winner in the Champion Beer of Britain competition. Also, there was
Tinners Ale, a mild from St. Austell; the malty East Street Cream from RCH
Brewery—the silver medalist; Umbel Magna, a coriander-flavored porter from the
Nethergate Brewery; and Charles Well’s Banana Bread Beer, made with real
bananas. Perries—pear ciders—were also quite refreshing and were offered in a
range of styles.
A major
distinction between the American fest and the GBBF is cost. In Denver, the $35
per person admission price includes a four-ounce sampling glass and unlimited
1-ounce pours during the course of a session. Attendees at the GBBF pay a small
admission fee, £2.00 to £6.00 ($3 to $9), depending on the session, purchase
glasses (pints or halves) and then pay for each beer they sampled. CAMRA
purchases the beers from the brewers. Prices, based on gravity, generally
started at around 80 pence ($1.20) for a half-pint of mild. But attendees paid
more than three or more times that for bottles of some foreign beers—including
Hop Devil Ale from Victory Brewing in Pennsylvania and Perkuno’s Hammer from
New Jersey’s Heavyweight Brewing—at a section called Bières sans Frontières.
While purchasing a minimum of a half-pint at a time may
discourage over- indulgence, it also makes sampling a wide variety of beers
impractical. I learned there are methods to try more beers without the risk of
losing one’s wits. I joined two saavy media colleagues from Chicago, Steve
Hamburg and Ray Daniels, and one local, Geoff Smith, and made the circuit of
the trade session with them. Each of us ordered a different beer at the various
bars and then we shared.
Food was readily
available and reasonably priced by London restaurant standards. Food stall
offerings included English sausages and pies, Cornish pasties, German sausages,
French crepes, Thai noodle dishes, marinated olives, Cajun fries,
American-style chili and a range of sandwiches. Gauging by the rapidity that
steak-filled Cornish pasties flew off the counter at one stall, no one would
guess that this is a country where cattle were being killed just a few years
back due to concerns about Mad Cow Disease. Meanwhile, the wait for a
vegetable-filled pasty was nearly 10 minutes. Besides food, there were
concessionaires offering all kinds of goodies, including beer-of-the month
subscriptions, books, temporary tattoos, watches and t-shirts.
And while serious tasting was the order for some in
attendance at the GBBF, the atmosphere was indeed a fun one. Pub games, such as
tombola, a lottery in which tickets are drawn from a revolving drum; skittles,
an ancestor to modern bowling; and foosball, just to name a few, could be found
all around the halls and were actively in use. Live classical music, blues,
jazz and big-band music could be heard on various evenings in the East Hall.
All told, it’s an experience worth repeating.
Next year's festival kicks off on Aug. 5 and ends on Aug. 9.
Malternatives--Just Who the Hell Is Actually Drinking This
$#!+???
By Chris Halleron
According to Beverage Marketing Corporation, 2001 saw the
malternative/alcopop/alcoholic soft drink category expand to 69 million cases,
with a projected 2002 growth of 30 percent. Those are rather impressive
numbers--especially for a product category that has left many a bartender
wondering just who the hell actually drinks this $#!+???
James Thompson, vp of marketing for Smirnoff Ice's parent
Guinness Bass Import Company, recently told Beverage World that his typical
Smirnoff Ice consumer is "between 21 and 27, and over 60 percent of our
drinkers are male." He went on to add that Smirnoff Ice is, "more of
a mindset--outgoing, confident, young men with a little bit of an edge to
them."
Well my informal market research conducted at one bar in
Hoboken, New Jersey (the one where I work a couple nights a week) somewhat
contradicts Mr. Thompson's assessment of the malternative drinker. My rough
estimates indicate that 19 out of every 20 bottles of alcopop sold were put in
the hands of women--silly, giggling women with very little edginess to them at
all. And as for the few good men that did have the cohonés to walk around in
public with that stuff in their hands, 9 out of 10 of them were either
sniveling losers who were too scared to try a real beer (so much for the
confident, outgoing theory) or English (since it's their fault this plague has
hit America in the first place). Of the 1 out of 10 who weren't geeks or Brits,
8 out of 10 of those ordered their drink out of morbid curiosity, only to take
two sips and ask for a beer. One out of the remaining two was my buddy Joe, who
always gets pissed off when I make fun of him in writing--especially if I'm
busting his stones for drinking hard lemonade.
Granted, these are estimated results from a relatively small
market sample (and are not to be taken seriously under any circumstances), but
I still wonder how this category has grown so much on so little substance. To
me, these things taste like absolute $#!+. I can't get halfway through a bottle
without fighting the urge to swallow my own cheeks with from the tartness and
feeling the hole in my stomach lining being burned away from the acidity. But
this is where that magical
substitution of flash for substance comes into play, and the
ignorance of the American consumer is once again exploited by the corporate con
we so politely refer to as marketing.
Do you know how many consumers think Smirnoff Ice and Skyy
Blue actually have vodka in them? But these products are nothing more than malt
liquor with an established liquor brand on them. And they worked so well that
everybody else is getting into the game now--Sauza Diablo, Stolichnaya Citrona,
Captain Morgan Gold, et al. Also, in an effort to avoid the
"girliness" stigma that crippled their ancestor Zima, the new brands
have attempted a preposterous campaign
of masculinization for the category. There are the ads with
construction workers and lumberjacks who get maimed on the job and want nothing
more than a hard lemonade to help them cope with their hard day. There's the
well-worn ad with guy who knows how to treat a lady, and her cousin, and her
neighbor, and some girl she knows from the gym (this is the worst ad out there,
and if I ever see this guy I'm gonna smash him in his stupid, toothy grin with
a bottle of that foul crap).
Even the master male curmudgeon himself, Mr. Denis Leary,
who recently slammed the idea of
cranberry ale ("Cranberries and beer do NOT go
together, OKAY!!! One's for bladder infections, one's for getting
DRUNK"-Lock and Load, 1997), was seen on the premiere of Contest
Searchlight sculling back Mike's Hard Lemonade like it was bottled water.
Ironically, that company that now makes a cranberry lemonade.
I'm still a huge fan of Denis Leary, and I think his Contest
Searchlight is a brilliant program that takes well-deserved potshots at the
flash-for-substance abomination that is reality TV. The fact is that there are
a lot of parallels between the reality genre and the malternative beverage
category. When reality TV first burst on the scene, there were only a few
players and they had a novel product that drove the category to unforeseen
levels of success. As a result, everyone and their brother flooded the market
with piece of $#!+ after piece of $#!+, until the category itself became joke.
I'm of the opinion that a similar shakeout is underway in
the increasingly cluttered malternative category, and there's little doubt that
there will be very few Survivors. Further solidifying the analogy, the newly
repackaged Zima apparently had a major marketing partnership with CBS's
Survivor 4--yet nobody really watched that show, let alone knew that there was
a newly repackaged Zima.
While the category is running out of steam, it will
certainly leave a lasting print on the U.S. beer
market. John Rodwan, editorial director of Beverage
Marketing Corporation, speculates, "There could be a persistent demand for
an alternative to beer—whether or not it will be Smirnoff Ice will be hard to
say." Smirnoff is by-and-large the number one performer in the category,
claiming 43% of last year's malternative volume and 1% of the total U.S. beer
market on its own. Copycats within the category will stifle that surge this
year, but as the other brands fall by the wayside, Smirnoff Ice is poised to
become the Sam Adams of the malternative movement by being the first
major success in the category and also having an existing
network of contract brewers nationwide.
Of course we all know that this category is just a backdoor
way for liquor companies to get their brands advertised on television, which
should make some Americans rethink their stance on this delicate matter. For
instance, what's more irresponsible: putting a Jack Daniel's ad on NBC after 9
p.m. and targeting a mature audience, or putting a Jack Daniel's branded malt
liquor alcopop on the shelves to entice the younger drinker?
ANDECHSER BEER-- SIMPLY DIVINE
By Sharon McDonnell
Andechs monastery, one of Germany's three most famous
pilgrimage sites, has drawn pilgrims for over 600 years. Its distinctive
onion-spired church commands a
panoramic view of the Bavarian Alps from its hilltop setting. An opulent Rococo
18th-century chapel filled with gilt and angels was designed by one of
Bavaria's masters of the Baroque, Johann Zimmermann.
Thirsty pilgrims are drawn here as well. The good monks at
Andechs have brewed outstanding beers since the monastery's founding in 1455 on
what is called "Sacred Mountain." Their tradition strictly follows
the Beer Purity Decree of 1516 from Duke William IV, which means natural
ingredients only are allowed.
Visitors can have a beer-tasting in a traditional Bavarian
setting at the monastery inn, the Kloster Gasthof, which is older than the
monastery, or drink and dine at the brew-pub, the Bräustüberl. The outdoor beer garden, which seats 1,100 people,
overlooks a sublime vista of mountains and meadows, and invites contemplation
as you sip. (A picture of the monastery is on every label.) Both are open
year-round.
My visit was on a frosty December day, and I'd already eaten
dinner, so I opted for a sampler of seven beers with pretzels in the monastery
inn. Here I sampled Andechser Doppelbock Dunkel, a very dark amber-colored brew
with a yummy roasted caramel flavor with chocolate and toffee notes. In
Germany, "fasting beers" are strong, nutritious beers intended to
tide one over during Lent, nicknamed "liquid bread," and Doppelbock
Dunkel is Andechs' own "fasting beer." I also sampled Andechser Hell (an unseemly brew for a monastery,
but "hell" is simply German for "light"), with a clear,
fresh, gentle malt flavor, Andechser Spezial Hell (intended for festive events,
when you feel especially diabolical), Andechser Dunkel (German for
"dark"), Weissbier Hell, a refreshing brew with citrus notes made
from wheat; Weissbier Dunkel, and Bergbock Hell.
The cozy Bräustüberl
looked most welcoming, and hearty crowds seemed to be enjoying themselves. No
wonder: one of the hospitable St. Benedict's rules says, "All strangers
who come should be received as if they were Christ Himself." Bavarian
specialties like grilled pork, sausages from white veal to spicy salami,
cheeses like Andechs' own spiced variety, Swiss Emmethaler and Camembert, and
pickled herring are served.
While the Benedictines have brewed beer at Andechs for over
500 years -- originally to supplement their farming -- they have adapted with
the times. A seven-story malt house was constructedin 1906, a bottling plant in
1950, and the brewery was moved to a meadow at the foot of the mountain in
1972. Today, Andechs employs 200 workers, including 89 monks, for its brewery,
restaurant, shop and events.
Sadly, Andechser is not available in the US. "Beer
geeks head straight to Bavaria for it.
Andechs has always steadfastly refused to export to the
US," says Andrew Ager, cellar manager at Bierkraft, a gourmet beer and
specialty food shop in Brooklyn, NY.
One of 750 breweries in Bavaria, the state in southern
Germany, Andechs monastery towers over Lake Ammersee, about 45 minutes south of
Munich by train. (Take the S-bahn S-5 from Munich to the town of Herrsching,
then a bus or a 40-minute walk to Andechs.)
It's in the Starnberger Five-Lake District, a serene area of Alpine
foothills, nature preserves and quaint towns whose houses feature painted
facades.
For more information, go to www.andechs.com (click for the
English version) or the German National Tourist Office at www.visits-to-germany.com.
(Sharon McDonnell is a prolific travel journalist who calls
Brooklyn home.)
ASK THE CHEFS….
Two weeks ago I visited Oleana, a restaurant in Cambridge
Massachusetts. With a menu based on Turkish cuisine, Chefs Ana Sortun and Steve
“Nookie” Postal, feature their own beer called “C3”, brewed for them by the
folks at the Cisco Brewers of Nantucket. (The “3C” is an India Plae Ale with
the three “c”s – cumin, coriander and cardamom.)
I have been in many restaurants that had “house” beers, but
none that had a beer so specifically developed for a particular menu.
If any one knows of such a situation please contact me at peter.lafrance@beerbasics.com
From: James Nardulli [ nardulli@getlisa.com ]
Subject: Re: Brewed to Order House Beverages?
When I built RedFish, I knew little about brewing - though I
did learn how to build the brewery.
Anyway, I hired the brewer away from LeftHand (Sawtooth ale)
Brewing. Young guy. Amazing.
We had 5 handles of our own plus a Guest handle. I worked with Brian for weeks and weeks,
working out flavors for the various brews. Coriander is a fairly common flavor
in ale - Sunshine Wheat comes to mind - we found that dry-roasting the
coriander seeds first made a huge impact in the end product.
We also used bitter (dried) orange zest, lemon zest, dried
peppers -- essentially, anything from the kitchen that seemed to make sense.
I tried to work in flavors with affinity with certain sauces
I had on the menus. I think it
accounted for some of the success we had.
I also often used the grains from the brewery in our
breads. And the wort made for some
interesting sauces, as well.
Jim
--------------------------------------------------------------------------------------------
EVENTS:
--------------------------------------------------------------------------------------------
GREAT INTERNATIONAL BEER FESTIVAL & GREAT INTERNATIONAL
BEER COMPETITION
The Great International Beer Festival and the Great
International Beer Competition return to Providence, Rhode Island on November 8
and 9. This year marks the ninth year for the festival and the sixth year for
the competition, both held at the Rhode Island Convention Center.
Previously named the Great Northeast International Beer
Festival and the Great Northeast International Beer Competition, the two events
are greatly expanded in scope this year, bringing in more beers from around the
country and around the world. This expansion necessitated the dropping of the
word Northeast from the events' names.
The Great International Beer Festival, held on Saturday,
November 9, expects to attract approximately 5,000 people during the afternoon
and evening sessions. Over 300 beers will be offered from at least 60
breweries.
The Great International Beer Competition, taking place on
Friday, November 8, expects to draw several hundred professionally brewed
domestic and imported beers and ciders. The beers and ciders will be judged in
blind tasting panels by professional brewers. Gold, silver and bronze awards
will be awarded in style categories.
Information about the Great International Beer Festival and
the Great International Beer Competition is available from Festivals of
America: www.click2beers.com,
401-274-3234. Brewing News.com is the media sponsor for both events.
+++++++++++++++++++++++++++++++++++++++++++
SEPTEMBER
12-15 – Mt. Angel 36th Oktoberfest, Mt. Angel, OR, 503-845-6882, www.oktoberfest.org
13 – Friday the Firkenteenth,
Philadelphia, PA, 215-624-2969
13-14 – Altamont Schuetzenfest, Altamont, IL, 618-483-5532, altschuetzenfest@yahoo.com
13-15 – Poperinge Hops Festival, Poperinge, Belgium, www.poperinge.be
13-15 – Telluride Blues and Brews Festival, Telluride, CO, 888-278-1746,
www.tellurideblues.com
13-15 – Weekend of Beer - Confederation of Belgian Brewers, Brussels, Belgium,
www.beerparadise.be
19-22 – 15th Annual Addison Oktoberfest, Addison, TX, 800-ADDISON,
www.addisontexas.net
20 – Oktoberfest, Modesto, CA, 209-571-6480, www.modchamber.org
20-22 – Fremont Oktoberfest, Seattle, WA, 206-706-9869, www.freemontoktoberfest.org
21 – World Beer Festival, Durham, NC, 800-977-BEER, www.allaboutbeer.com
21 – 16th Annual Great Tucson Beer Festival, 520-296-2400,
www.sunsounds.rio.maricopa.edu/Tucson/index.html
21 – McMenamin’s 5th Annual Barley Cup, Salem, OR, 503-363-7286,
www.mcmenamins.com
21- 6 – Oktoberfest Munich, Munich -
Germany, www.oktoberfest.de
21- 6 – Stuttgart Beer Festival, Stuttgart, Germany,
www.stuttgart-tourist.de/english/festivals/highlights.html
26 – Beer 2001(trade show), Brussels, Belgium, 32 (0) 2 474 85 38,
www.beerexportexhibition.com
OCTOBER
3-5 – Great American Beer Festival, Denver, CO,
303-447-0816, www.beertown.org
3-5 – 4th Twickenham Beer Festival, Twickenham, England,
www.jobin.freeserve.co.uk/camra4.htm
4 – Brewfest at the Beach, New London, CT, 860-447-0425, www.jayhayes.com/rotary
4-6 – Harpoon Oktoberfest, Boston, MA,
888-HARPOON, x31, www.harpoonbrewery.com
4-6 – Pilsner Fest 160, Plzen, Czech Republic, www.pilsner-ququel.com
5-6 – Greater Saint Louis Beer Festival, St. Louis, MO, 314-576-2727 (*call
first,
may be canceled), www.mhcc.com
11-19 – Kitchener-Waterloo Oktoberfest, Kitchener and Waterloo, Ontario,
Canada,
888-294-HANS, www.oktoberfest.ca
12 – Waffles and Puppets at Brewery Ommegang, Cooperstown, NY, 607-547-8184,
www.belgianexperts.com
12 – Acadia's Oktoberfest and Food Festival, Southwest Harbor, ME,
800-423-9264,
www.acadiachamber.com/oktoberfest.html
12-13 – Harpoon fest in Vermont, 888-HARPOON x31, www.harpoonbrewery.com
17-20 – Tulsa Oktoberfest, Tulsa, OK, 918-744-9700, www.tulsaoktoberfest.org
18-20 – MBAA Annual Convention, Austin, TX, 414-774-8558, www.mbaa.com
19 – Shiner's BOCKTOBERFEST, Shiner, TX, 713-867-3135, www.shiner.com
19 – 11th Great Eastern Invitational Microbrewery Festival, Adamstown, PA,
717-484-4385, www.stoudtsbeer.com
25 – 9th Annual Charleston International Beer Festival, Mt Pleasant, SC,
843-689-3440, www.bearfootsports.com
25-27 – 25th PINT-Bokbierfestival, Amsterdam, www.pint.nl
26-27 – Washington Cask Beer Festival,
Seattle, WA, www.washingtonbrewersguild.org
NOVEMBER
1-3 – 25th PINT Bokbierfestival, Amsterdam, The Netherlands,
www.bbf.htm
2 – 4th Annual AHA Teach A Friend to Homebrew Day, Anywhere You Happen To Be,
888-822-6273, www.beertown.org/AHA/
2 – Maine Brewer's Festival, Portland,
ME, 207-771-7571, www.mainebrew.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
22-23 – 10th The Great Canadian Beer Festival, Victoria, British Columbia,
250-383-2332, www.gcbf.com
DECEMBER
6-7 – Harpoon Christmas Party, Boston, MA, 617-574-9551 ext
3,
www.harpoonbrewery.com
14-15 – 7th Annual Kerstbierfestival (Christmas Beer Festival), Essen, Belgium,
http://home2.pi.be/gmarch/eng/kerst_eng.htm
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