HOT TRUB@BEER BASICS.COM

Vol. 03 No. 26 --- 16 October 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.)

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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

Travel: Sharon McDonnell

From The GABF 2002: Bob E. Beckwith

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FROM THE PUBLISHER

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NAMIBIAN BREWERY PLANNED IN GEORGIA

AOB FOCUSED ON FOOD AT GABF 2002

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SPECIAL REPORTS:

THE 2002 GREAT AMERICAN BEER FESTIVAL AWARDS REVIEW

By Bob E. Beckwith

KITSCH AND CULTURE IN SAN ANTONIO

By Sharon McDonnell

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LETTERS TO THE PUBLISHER

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ASK THE PRESS: What is a “holiday beer”? Is it a legitimate “style”?

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ASK THE BREWERS: What are you planning for your “holiday beer” this year?

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NEW PRODUCTS - PROMOTIONS – EVENTS – DINNERS:

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SWEETWATER BREWING CO. TAKES FOUR AWARDS AT GABF

GREAT DIVIDE DENVER PALE ALE (DPA) TAKES BRONZE AT GABF 2002

STONE BREWING NAMED TO "Inc. 500" AMERICA’S FASTEST GROWING COMPANIES

STORMWATCHER’S WINTERFEST RETURNS

REDBONES NORTHWEST BREWERS BANQUETS

GREAT INTERNATIONAL BEER FESTIVAL & GREAT INTERNATIONAL BEER COMPETITION

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CHECK THESE OUT: Links to interesting sites.

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FROM THE PUBLISHER

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Greetings,

Yes, next week we will move on from the reports generated by the GABF 2002.

As you have noticed, there have been some additions to the material covered in HotTrub@BeerBasics. I would appreciate any comments or criticisms about these changes.

Thanks to all the brewers and members of the press who responded to the latest “Ask The Press…” and “Ask The Brewer…” mailing.

For those of you that didn’t get a chance to respond to the email survey this week, I will be contacting you again this week.

Cheers!

Peter LaFrance

Publisher

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AOB FOCUSED ON FOOD AT GABF 2002

Do beer characters enhance or compliment food flavors as wine characters do? Yes.

During a media event at the recent Great American Beer Festival, Garrett Oliver, internationally recognized beer, wine and food expert, showed how beer lifts spices and captures the powerful or subtle flavor in food – often times more than wine does.

The first food pairing was a Shelburne Cheddar, a vegetarian, hard cheese without the rind made with milk of Brown Swiss cows. The wine was Chateau du Grand Vernay, a mild, fruit, driven, lighter bodied red, and the beer was Anderson Valley Hop Ottin’ India Pale Ale with a citrus aroma and an intense hoppy bite.

The second pairing was a Chocolate Delight, a flourless bittersweet chocolate mousse paired with a Clocktower Australian Tawny Port, mellow fruity port with a soft finish, and a Brooklyn Black Chocolate Stout, rich cocoa flavor, velvety dark texture, medium bodied.

According to the Association of Brewers, “Everyone knows that beer goes great with pizza and spicy foods, but when someone tries a smoked porter with a great steak, for example, that person will know that beer is the perfect compliment.”

For more information, contact:

Cindy Jones

Sales and Marketing Director

Association of Brewers

303.447.0816 x 144

cindy@aob.org

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THE 2002 GREAT AMERICAN BEER FESTIVAL AWARDS REVIEW

By Bob E. Beckwith

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Saturday afternoon at the GABF’s Connoisseur Session means the whooping and hollering is about to begin as the winners of this year’s judging are reveled.

After three days of sniffing, staring, slurping and writing, the 91 members of the GABF Judging Panel had selected the winners from 1824 entries of 393 breweries in 58 categories. Paul Gatza, director of the American Homebrewers Association and Institute for Brewing Studies said, “The number of entries were down a little this year. You expect that in a World Beer Cup year.” “The judging went very smoothly”, he continued, “because the new judging procedures” institued by Chris Swersy, Judge Director, “ made a difference”. The results in, the medals organized, and the throng assembled, its time for the show.

Chris and Festival Director Nancy Johnson kicked off the ceremony by thanking the many sponsors that make the awards possible. Chris got down to business as the public and the pros gathered in a large semicircle around the stage straining to see and hear. The first medal was awarded to Stroh Brewing Company, silver for non-alcoholic malt beverages.

No bronze medal. There were some murmurs and grousing from the attendees. Many do not like it when the judges do not award all of the medals but this is well within the standards of the GABF judging. The judges will not award a medal to a beer that does not meet the minimum of the criteria. It may not be popular but it is an indication of the integrity of the panel. This year almost all of the medals were presented. “Its getting harder and harder each year”, said judge Gregg Smith, “We used to be able to eliminate about half of the entries right away but we are just not getting the stinkers like we used to.” When the quality goes up the number of medals left on the table goes down.

The parade of brewers continued for about 90 minutes featuring a spectrum of brewers from the small brewpubs to the giants of the industry. Some ascended to the stage in the normal manner and some literally flew up to receive their medals. The common thread among them was the pride and happiness.

Following the medal presentation was the awarding of the brewers and breweries of the year. Large Brewery was awarded to Anheuser-Busch and the Brewmaster to George Reisch. Mid-size Brewery of the Year went to Widmer Brothers and Kurt Widmer. The Large Brewpub belonged to BJ’s Restaurant and Brewery in Portland and the Brewmaster to Dan Pedersen.

Small Brewing Company and Brewer of the Year went to Sweetwater Brewing Company, and brewer Kevin McNerney. The people were 6 deep around the Sweetwater table to get a taste of the medal winners. “This is big for us, I’m hopping from cloud to cloud and having a beer on each one,” said a very happy Kevin. “Our motto is ‘We’re not real smart, we just work hard’. This is the result of a lot of hard work.”

The Small Brewpub of the Year and Brewmaster was awarded to Hub City Brewing and Jason Coutney of Lubbock, Texas. Hub City won four medals and at the announcement of each their crew jumped up and let out a good ol’ Texas yahoo. “We are thrilled to death,” said Jason, after getting off the phone with the pub’s new owner. The pub was purchased just two weeks ago. The new owner bought himself a real winner. The Hub City folks feel the medals and award give them credibility.

This same thought was expressed by many of the winners. The medals are not just display pieces but are being used as a marketing tool. Jeff Ogden, of Ska Brewing, Durango, Colorado, explained “We’re just entering the Denver market and this medal will help us a lot with our marketing here.” This was the first medal of the two year old brewery, “Everybody at home is going to be psyched”, said Jeff.

This year the organizers made it easier for the fest patrons to find the medal winners by passing out American flags along with the medals to be displayed at the brewer’s tables. With one flag per medal it was a very patriotic scene.

The awards program was very polished and the winners were very happy and all was good on Saturday afternoon.

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SPECIAL REPORT: KITSCH AND CULTURE IN SAN ANTONIO

By Sharon McDonnell

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Few bars have a collection of over 1,200 mounted animal heads, a two-headed calf, and three shrunken heads made by South American tribes. But the Buckhorn Saloon & Museum in San Antonio, Texas does.

The Buckhorn, an only-in-Texas mix of the American Museum of Natural History in New York and Ripley's Believe It or Not, began humbly enough. When Albert Friedrich opened the Buckhorn Saloon in 1881, he allowed cowboys and hunters to trade horns and antlers for a beer or shot of whiskey. After his wife, Emile, urged him to diversify, rattlesnake rattlers were added to the barter. She fashioned "art" and signs out of the rattlers -- a masterpiece was a picture of a deer made from 637 rattlers. Friedrich's fondness for horns appeared to be a family trait: his father created furniture from horns for clients from Queen Victoria to the German Kaiser Wilhelm I, and provided some for the saloon. One (ouch!) chair is crafted from 62 sets of horns from American bison

When Prohibition began in 1920, the clever Friedrich switched gears and opened the Buckhorn Curio Museum. Tens of thousands of armadillo baskets and rattlesnake ties, among the best-sellers, were sold by its shop. He also placed an adult-sized gorilla in the front window in 1922, which became a popular meeting place in downtown San Antonio. When a competitor closed, Friderich acquired his collection -- including the world's biggest longhorn steer mount, "Old Tex," whose horn spread is an astonishing 8 feet, nine inches -- and became the horn and antler champion nonpareil. After the repeal of Prohibition, the bar was revived; many vaudeville stars became patrons, since a theater's rear entrance was across the street.

The Lone Star Brewing Company bought the Buckhorn collection in 1956, and housed it for about 40 years in a separate building built on brewery grounds. Besides the famous "Hall of Horns," Lone Star added a "Hall of Fins," "Hall of Feathers" and wax museum of Texas history it created for the World's Fair during the 1960's and 1970's. It even began brewing a Buckhorn beer in 1972. The Friedrich family managed to buy the collection back and keep it in San Antonio in 1998, after Lone Star closed and new owner Stroh's Beer moved Lone Star brewing operations to Longview, Texas. Friedrich's grand-daughter, Mary Friedrich Rogers, her husband, Wallace Rogers, and her in-laws re-opened the new Buckhorn Saloon & Museum in December, 1998 on Houston Street.

Only a few blocks from its first location, the Buckhorn is just two blocks from The Alamo, San Antonio's most famous attraction -- the 18th century Spanish mission where 189 Texan volunteers, including Davy Crockett and Jim Bowie, were slaughtered by the Mexican army in 1836. With the battle cry "Remember the Alamo," Texas gained its independence from Mexico after resoundingly defeating its army less than two months later. After being an independent nation for nine years, Texas became a state.

Today, at the original cherrywood bar you can order a Lone Star or a Shiner Bock, brewed in Shiner, Texas, under the watchful eyes of so many animal heads and a standing bear with an unfriendly expression you feel as if you're in the Wild West. Steak, including the chicken-fried variety, hamburgers, club sandwiches and Mexican platters are served in the restaurant. Drink in hand, you can tour exhibits and dioramas of 520 different animal species, thanks to the wonders of taxidermy -- not only antlers, horns and freaks of nature like the two-headed calf and eight-legged lamb, but lions, rhinos, elephants, sharks, and a 1,056-pound marlin. The woolly mammoth head copy near the entrance the manager bought, of course, on Ebay, and is made of resin and steel wool, I'm told.

The Buckhorn also hosts rotating exhibits -- dinosaurs and fossils were here during my visit this spring -- and caters events for up to 1,900 people in a 6,500-foot upstairs room.

If your taste leans more to culture than kitsch, a museum housing the nation's largest permanent collection of Latin American art -- plus the South's biggest collection of ancient Egyptian, Greek and Roman art -- has a beer-related history as well. The San Antonio Museum of Art is located in the original home of the Lone Star Brewery, which dates back to 1884.

Resembling a medieval fortress with Romanesque-inspired towers and turrets, the brew house was converted into the museum, while seven other buildings were restored for offices and storage when the museum opened in 1981. While Adolphus Busch of Anheuser-Busch Brewing Association was a principal owner of the brewery for 20 years, the company was re-organized several times, and the brewery became home to the Lmone Star Cotton Mills in the 1920's. The San Antonio Museum Association became interested in the buildings, in need of repair from disuse, in the early 1970's, due to their downtown location.

The spectacular Latin American collection spans over 4,000 years in Mexico, Central and South America, and opened in 1998. Its vast range includes artworks from pre-Columbian times -- such as Asian-looking infant sculptures by Mexico's Olmecs, and ceramic and stone objects by the Aztecs -- Spanish Colonial art, and folk art donated by Nelson Rockefeller's family from the 18th century to the present.

An outstanding Asian collection of art, sculptures and ceramics, ranging from China, India to Southeast Asia and from the Neolithic period to early 20th century is here as well. So is modern American art, with works by Frank Stella and Helen Frankenthaler, European art from the 12th to 20th centuries, and its newest exhibit, featuring aboriginal art from the South Pacific, from Australia, New Zealand, to Polynesia.

For more information, contact The Buckhorn Saloon & Museum at 210-247-4004 or www.buckhornmuseum.com (open daily until 5:00 or 6:00 PM, $9.99 admission for adults, group discounts), and San Antonio Museum of Art at 210-978-8100 or www.sa-museum.org (open daily except Monday, $6 admission for adults).

--Sharon McDonnell welcomes travel story ideas; reach her at sharonfmc@compuserve.com

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Letters To The Publisher

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Subject: HotTrub is looking for writers to cover GABF 2002

Peter,

"Feel" of the event? Attendance _appeared_ to be down (but will need to get statistics to confirm), yet MANY brewers' booths were completely out of beer very early, some even before Saturday night. (Did not attend Friday night, so don't know about that attendance)

I saw one thing I really didn't need to see (but got a picture anyway)--someone drinking the swill bucket :-( Does that give you a hint?

>With your permission I would like to post your observation.

That's fine. The swill bucket incident was at the drunken Saturday night frat party, and I'm sure not the first time it's happened, just the first time I've happened to have been nearby as it's happened in six (seven?) GABFs I've attended.

The crowd on Saturday night was ale-most as big as usual, but I think still down. It was ale-most certainly smaller Thursday night and Saturday afternoon (I did the Fort Collins trip Friday night). I

guess we'll need either to ask, or to receive an AOB press release for numbers (although I seem to recall they often give a full weekend total rather than session by session). On the brighter side, the "security" presence was not so oppressive as it was last year. Hmmmm, what else? A

lot more temporary tattoos on women's chests and other places this year, such that one who suggested that I take her picture invited me to feel when I asked her who got to apply the ones she was showing off. No doubt it was that kind of thing that prompted a British writer/photographer to comment to me on how it was so great that American crowds are such exhibitionists that it made for such easy pictures.

Now go have a beer,

Bob Paolino

Columnist, Great Lakes Brewing News

Member, North American Guild of Beer Writers

Winner, Quill and Tankard Awards:

2001--Culture feature (Gold), 2000--Travel Feature (Silver)

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ASK THE PRESS:

What is a “holiday beer”?

Is it a legitimate “style”?

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From: Aleconner@aol.com

Hello, Peter,

These days, it seems, a Holiday Beer is whatever the brewmaster deems it to be. My experience with these seasonal beers is that they tend to be higher in gravity and alcohol (if only slightly), often push the color range towards the darker end and sometimes express a higher level of overall hop character. Many are made with herbs and/or spices while a lesser number resort to using fruit flavors or non-malt sugars for flavoring.

As for style, I could ask you what parameters legitimize a style -but I won't. Because Holiday Beers run all over the map, let's just say that as a singular style it can't be conveniently defined. As a seasonal beer offering, however, maybe we can simply refer to it as a style.

Which is my favorite? Well, I'm not terribly fond of the spiced or fruited beers made by most American brewers. Subtlety is important and I think the Belgians understand this best. No one brand leaps into my memory at the moment.

Cheers!

Marty Natchel

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From: Bobby Bush [ bobby@twave.net ]

Dear Peter,

I'm not a style-nazi. Holiday beers should not be confined to a particular

quantifiable style. Although I expect nutmeg at Thanksgiving and a variety

of spices at Christmas, any beer that is somewhat different - be it alcohol

content, malt variety, garnishment (peppermint or cinnamon stick), etc. -

and is consumed during the holiday season meets my definition. I'm

particularly fond of Brooklyn Chocolate Stout, Anchor Our Special Ale,

Cottonwood Spiced Pumpkin and Sierra Nevada Celebration Ale.

Happy Holidays,

Bobby Bush

columnist for Celebrator Beer News and Ale Street News

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From: klemp@duke.edu

Peter,

In general, I think people think of spiced beers, infused, or similarly unusual beers, as holiday brews. This is probably historically and recently the case. I also think of robust versions of beers made for the holiday season, which generally employ a trumped up grain bill or hop schedule

without waivering from the traditional ingredients of hops and malt. My favorites are Sierra Nevada Celebration, Samiclaus, and Sam Smiths Winter Welcome. I guess a sticke altbier might be considered the same in some respects, as could a maibock.

As for a stylistic interpretation, I would offer that any beer that is either made specifically for the holiday season, or is a naturally fortified version of a regular beer, could be included in a "holiday" beer category. If the brewer wants to call it that, so be it. Stylistic guidelines are sometimes tenuous at best anyhow.

Keith F. Klemp

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From: Kurt Epps [ pubscout@cybernex.net ]

To answer your question about Holiday beers:

For me, a Holiday beer is enjoyed at both Thanksgiving and Christmas. It should be a big, warming beer and it enhances the pleasure if it complements my holiday dinner, usually turkey on Turkey day and a meat and pasta dish on Christmas. (Come to think of it, Stickenjab may fill

that bill this year.)

But--and when you drink beer, there's always a big "but"--I also make time to enjoy a solo beer that can be a dubbel, a tripel or a barleywine.

This year, on Christmas Day after the inlaws and outlaws have gone home and the wripped-up wrapping paper has been picked up, I'm popping the top on a bottle of Sam Adams Millennium Utopias. I intend to savor it slowly, my arm around my soul mate, as I watch my boys play with and attend to their Christmas gifts, with Nat King Cole crooning in the background and the fireplace flames flickering in their usual hypnotic dance.

On New Year's Day, I will unleash Rob Mullin's tribute to Michael Jackson's 60th birthday Hunter XXXXXX Ale. I will toast Mullin, MJ and God--not necessarily in that order.

Kurt Epps

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From: Marty Jones [ martysjones@worldnet.att.net ]

Peter,

GABF was a ball as usual.

Turnout might've been down a bit.

I focused on strong and style-bending beers, enjoyed many wonderful creations.

"What is a holiday beer?" A beer brewed to commemorate the Christmas/holiday/winter season.

"Is it a legitimate "style"?" I say it's certainly a legitimate class of beers, if not a "style" by AHA and brewer guidelines. The range of holiday brews is just too broad. But that's what makes them great and a crucial part of beer culture.

They're gifts and year-end bonuses for serious beer nuts. For brewers, they give them a reason to stretch out, push style boundaries a bit and celebrate the gonzo end of the spectrum.

I look forward to them with great anticipation, like the fish house cat waiting for the boats to come in.

"Which one do you enjoy?" My long-time faves are Sierra Nevada's divinely hopped Celebration Ale (maybe the best holiday beer ever), Great Divide Brewing's heavenly strong ale, Hibernation, Avery's hefty Old Jubilation and New Belgium's Abbey Grand Cru. Lefthand's Imperial Stout is another Christmas treat, as is their spiced holiday beer.

Of the many choice Belgian holiday gems, I dig Delirium Noel, Corsendonk Christmas and a few others.

Harpoon's pumpkin pie spiced Winter Warmer is an all-time fave, wish I could buy it out here in Colorado.

There you go,

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From: MIBeerguyd@aol.com

Hello Peter,

My short answers are between your questions below.

What is a holiday beer?

A holiday beer is anything the brewer wants it to be. Typically, this is

an opportunity for the brewer to shine, to stretch the limits of everyday

menu beers and go for greater aroma, flavor, color, body and aftertaste. A

holiday beer is one that goes well with the foods of the season.

Is it a legitimate "style"?

No limits here.

Which one do you enjoy?

Which one? Sorry, I have to try them all. Ask me after a few months.

Cheers!

Rex Halfpenny

Michigan Beer Guide

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From: Alan Talman - Karp's Homebrew Shop [ alant@homebrewshop.com ]

What is a holiday beer?

A beer brewed to serve with or after a big meal. Usually a beer made with

unique ingredients that you wouldn't normally use except for special

occasions. Spice, or fruit, or a just a BIG beer with lots of hops, as in

barley wine.

Is it a legitimate "style"?

Brewers make beer, home-brewers make styles. So, if homebrewers want to

call it a style, why not? The more styles the better!

Which one do you enjoy?

My customers' consistently bring me the best "winter warmers" and holiday

beers I've ever tasted.

Alan Talman

www.Homebrewshop.com

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ASK THE BREWERS: What are you planning for your “holiday beer” this year?

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From: Alan Sprints [ alan@hairofthedog.com ]

My winter seasonal Beer is "Doggie Claws". A Barley Wine made with Pale

and Crystal malts. Each year we pick two hops to use, this version is made

with Simcoe and Amarillo, harvested just weeks before Brewing. This years

batch will be released at my 9th anniversary sale, November 16th from 10:00

to 4:00 at the Brewery. Doggie Claws will see limited distribution,

available in Oregon, Washington, Ohio and New York.

Hair of the Dog Brewing Company

4509 SE 23rd Avenue, Portland, OR 97202

503-232-6585 phone, 503-235-8743 fax

alan@hairofthedog.com

http://www.hairofthedog.com

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From: Amy Sorber [ asorber@c1mail.com ]

Greetings Peter!

The Lion Brewery will be back for the holidays with our traditional variety

case. This years variety has been revamped as "Pocono Party Pack". It

features Pocono Lager, Pocono Light, Pocono Black and Tan, and Pocono Pale Ale

in a convenient 12 pack case. Pocono Party Pack creates a relaxing experience

with a variety of popular brews and picturesque mountains on every case and

bottle.

If more information is needed please feel free to contact me at

asorber@lionbrewery.com

or by phone at 570-823-8801 x.346

Cheers!

Amy Sorber

Public Relations

Marketing Coordinator

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From: abcinfo [ abcinfo@abcbrew.com ]

Peter,

November Specialty - Grinning Grizzly Spiced Ale

This amber ale is dosed with cinnamon, nutmeg, ginger, and fresh orange

zest. It is well balanced with low hop flavor and a nice hint of the spices

in the finish. This spiced ale is not overbearing; rather, it is smooth and

very drinkable.

December Specialty - Volks Weizenbock

Volks Weizenbock combines the strong malty component of a bock bier with the

tangy, spiciness of the Hefe Weizen. This beer is brewed 1 1/2 times

stronger than our Hefe Weizen and is aged commensurately longer for extra

smoothness! Volks Weizenbock is "The Peoples Beer"!

Artie Tafoya

Director of Operations/Brewmaster

Appalachian Brewing Company, Inc.

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From: Chris Trogner [ troegs@earthlink.net ]

Troegs Brewing Company

Peter,

Oct. - Feb. Winter Release, Troegs Oatmeal Stout.

Avaliable in bottles and kegs throughout DE, NJ, PA, VA and Maryland.

What makes your holiday beer truly unique?

Each batch has a small amount of Oats added for texture, body, and creamy character.

Dec. 1 Troegs will have the 3rd 'single-batch' release available to PA bars, higher in alcohol and brewed with cherries and honey more info will follow.

Thanks for including Troegs, if you would like any additional info please don't hesitate to call us- Chris Trogner/Troegs Brewery 717 232-1297

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From: Nick Floyd [ alphaking1@msn.com ]

Subject: 3 Floyds Xmas Beer

3 Floyds X-mas Beer Is Alpha Klaus a huge American porter brewed with Vanguard hops,English specialty malts and Mexican Sugar.

7% abv

45 IBUs

17 plato

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From: Oren Combs [ sanjuanbrewing@rockisland.com ]

Hi,

The San Juan Brewing Company will be brewing 3 special brews for the holiday

season.

#1. Erik the Red Ale... A ruddy Strong Ale, Original Gravity 1.086, highly

attenuated, caramel notes, strong alcohol content. Finished with Willamette

and Fuggle hops.

#2. Russian Imperial Stout... Our strongest dark, original gravity 1.078,

dredominately black malt, with additions of roast and chocolate. Each year

it features a different hop variety, along with Cascades & Perles. for 2002,

we've added a generous helping of Chinooks!

#3. Winter Warmer... This is a fun beer brewed especially for a holiday

release. This one will include wild Olympic Peninsula Huckleberries, fresh

ginger, orange peel, and a few other secret spices!

For more information visit www.sanjuanbrewing.com

Thanks,

Oren Combs

Brewmaster

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From: Pioneer Brewing Company [ pioneer@cuttingedge.net ]

Hello Peter,

Well here is our holiday beer of choice.

Wisconsin Brewing Co. - Cranberry Ale.

This ale is brewed with almost 10% locally grown cranberries. We purchase the juice from a local co-op and add it to the brew kettle to help bring the beer together.

This beer has a very clean tart finish but this year’s version no longer has the dryness but has a much better balance.

Cranberry Special is brewed only once a year for the fall harvest and the holidays.

The cranberry flavor goes well with a Thanksgiving or Christmas meal or just by itself.

Thanks,

Todd Krueger

Brewmaster

Pioneer / Wisconsin Brewing Cos.

www.cuttingedge.net/~pioneer

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NEW PRODUCTS - PROMOTIONS – EVENTS – DINNERS:

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SWEETWATER BREWING CO. TAKES FOUR AWARDS AT GABF

Sweetwater Brewing Company, Atlanta's premier microbrewery clinched four coveted awards this year at the 2002 Great American Beer Festival held annually in Denver, Colorado. Most significantly, the company was named the 2002 "Small Brewery of the Year," out of 1,400 microbreweries nationwide.

Sweetwater also claimed the following awards at the event:

-- Brewmaster of the Year (Kevin McNerney)

-- Gold Medal - Sweetwater Exodus Porter

-- Silver Medal - Sweetwater 420 Extra Pale Ale

ABOUT SWEETWATER BREWING COMPANY:

Sweetwater Brewing Company is a 10,000 barrel microbrewery located in Atlanta, GA that specializes in producing aggressive West Coast style beers throughout Georgia. For more information, please visit http://www.sweetwaterbrew.com