HOT TRUB@BEER BASICS.COM
Vol. 03 No. 34 --- 4 December 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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===========================
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
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FROM THE PUBLISHER
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NEWS & VIEWS:
ANOTHER “MID-RANGE” BREWERY ON THE BRINK
AN ECONOMIC GLIMMER OF HOPE
THE BUSINESS OF BREWING IS A BIG DEAL
CHANGES AT THE AOB EMPHASIZE MARKETING
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SPECIAL REPORT:
HOLIDAY BEER 2002
LUNCH WITH THE BREWER: STEVE HINDY – BROOKLYN BREWING
CO. – (PART 2)
INTERVIEW WITH THE BEER STUDY SCIENTIST
By Sharon McDonnell
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NEW PRODUCTS - PROMOTIONS – EVENTS – DINNERS:
===========================
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CHECK THESE OUT: Links to interesting sites.
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FROM THE PUBLISHER
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Greetings,
Just a small tweek this week.
The news has been condensed into a more editorial “News
& Views” featuring my editorial comment and the link to the item mentioned
for your further perusal.
I look forward to your comments on this change.
QUESTION OF THE WEEK:
You are invited to a “Pot Luck” dinner where you will joun
twenty or so people you know well.
What dish would you take and what beer would you take to go
with it?
As always, I look forward to hearing from you all.
Any complements on this issue should go to me attention.
Any complaints should be sent to Deven Black.
(Hope you all enjoyed your Thaksgiving holiday.)
Cheers!
Peter LaFrance
Publisher
HYPERLINK http://www.beerbasics.com
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NEWS & VIEWS:
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Here are a few items I noticed in the news that I feel
should be noticed and noted.
First of all I find the following piece on the eminent demise
of another of what was once known as a successful surviving “regional brewery”
– The Genessee brewery in Highland Falls, NY.
ANOTHER “MID-RANGE” BREWERY ON THE BRINK
The fall-out in the malternatives market continues and
Highland Falls Brewery in Rochester, NY, dependent on “contracted” brews and
the “malternatives” to break even, feels the pinch as demand drops. As of now
the brewery is operating contract to contract.
The mid-range breweries are, like the fabled “middle-class”,
being redefined.
http://www.democratandchronicle.com/biznews/1203story2_business.shtml
AN ECONOMIC GLIMMER OF HOPE
A small but noteworthy step on the path to recovery of faith
in business, another brewery is going through the process of allowing employees
to buy into the company. It is refreshing to note that the 50 employees of the
Alaskan Brewing Company in Juneau are willing to stand with the brewery owners.
Very refreshing.
http://www.news-miner.com/Stories/0,1413,113%257E7249%257E1025170,00.html
THE BUSINESS OF BREWING IS A BIG DEAL
Also in the “refreshing ideas department”, I suggest you
take a look at how the developers of the Newport Hoffbrauhaus in Kentucky are
handling the situation with the political powers that be. In an era of
polarized politics the cooperation and compromise that builds a brewery can
also be applied in other situations. That is the challenge…
http://www.kypost.com/2002/11/28/hofbrau11-28-2002.html
CHANGES AT THE AOB EMPHASIZE MARKETING
Several company-wide changes emphasizing beer marketing are
underway at the Association of Brewers. In the November/December 2002 issue of
The New Brewer the magazine debuts the Institute for Brewing Studies
(IBS)/Information Resources Inc. (IRI) Craft Beer Index. Drawn from weekly
nationwide scan data collected by IRI, the index helps craft brewers assess
their own performance versus the industry. In addition, it compares the craft
and small brewery segment of the beer industry against other segments such as
imports and malternatives to help brewery marketers understand larger trends in
the overall industry.
Other changes will be seen at the 20th annual IBS Craft
Brewers Conference in New Orleans in May next year. In the past, the conference offered technical talks and focused
on the industry’s growth. In 2003, major brand management and sales and
marketing components will be added to the conference.
The AOB's sales and marketing department is working to
increase and update their database of sales, marketing and brand management
contacts. Contact Cindy Jones, sales
and marketing director, at cindy@aob.org for information on how to exchange
ideas and increase communication between the AOB's sales and marketing department.
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SPECIAL REPORTS:
HOLIDAY BEER 2002
Yesterday afternoon I spend a few hours rounding up a
selection of Holiday Beers and tasting them. Here in Brooklyn it was relatively
easy to find at least a dozen different brews being sold as winter, or holiday,
or seasonal brews.
There has been some discussion about the origin and validity
of the “style”, if there is one, of winter seasonal beers. After canvassing a
number of journalists and beer aficionados I came to the conclusion that Anchor
Brewing Company’s “Our Special Ale”, first released in the winter of 1975,
began the tradition.
Most of the seasonal beers I found come from Bierkraft, 191
Fifth Avenue, Brooklyn, NY, a fairly new market in the Park Slope section of
Brooklyn. The remainder came directly from the brewers and are so noted. I
present them in alphabetical order. Each will note the order in which it was
tasted and the time of day it was tasted. Both of these items of information
are provided to add context to the notes taken when each beer was sampled.
All beers were cellar temperature (50F) and poured into
beer-clean balloon shaped red wine glasses from a height of three inches above
the rim, straight down to the bottom of the glass. This was done to enhance
what head there would be on these relatively high alcoholic brews.
Abita Christmas Ale #1 – 1608 hours
$2.10
ABV – N.A.
A thin, shallow, white head that quickly dissipated. A
bright old-brass color set the stage for a sweet malt and whisper of citrus to
the nose. The first impression is a slightly roasted grain undertone finishing
with a slightly sweet tone with accents of grapefruit.
Allgauer Brauhaus Winterfestival #8 – 1643 hours
$3.20
ABV – 5.5%
(.5 liter)
Under a shallow clean white head, the light golden brew
delivered a roasted grain nose that followed through with the first flavor
impression of the same grain profile. The finish was slightly “husky” and then
slid into a crisp metallic tang.
Anchor – Special Ale 2002 #13 1624 – hours
$2.45
ABV – N.A.
A deep sandy tan head with plenty of rich color and depth
and a nose that has hints of wood smoke and more spices than I have ever
smelled, or tasted, before. There are hints of leather and Southwestern mole
sauce with a hint of chocolate. The layers of flavor that permeate the first
taste impressions of this brew also invoke images of Morocco and Tangiers
experienced through stories told by an eighteenth century traveler as he sits
near a warm home hearth and sharing his tales over an adult beverage. The
slightly “dusty” finish to this brew is therefore perfectly in character.
Blue Point Winter Ale #2 – 1614 hours
$2.00
ABV – N.A.
A creamy, tan head that gradually turned rocky offered up a
slightly cedar shingle aroma with a malt syrup first impression that develops a
few more layers of flavor and sharpens into a metallic tang finish.
Delirium Noel #14 – 1728 hours
$11.50
ABV – 10%
(750 ml.)
This impressive bottle contained a beer that started with a
light brown tan head with a fresh green-leaf hop aroma perceptible from almost
an arms length from the glass. As intense as the nose it was far from
unpleasant. It was, in fact, a surprisingly fresh note. The first taste
impression was of a full-bodied sweet malt beverage. This takes a half a minute
to blossom into layers of blackberry, plum, prune and red cherry. These flavors
take a while to develop. Shame on you if you don’t take the time and enjoy
them.
Geary’s Hampshire Special Ale 2002-2003 #3 – 1618 hours
$2.00
ABV – N.A.
A light brown tan rocky head tops a bright old-copper-penny
color offers a distinctly caramel nose. The first taste impression is one of
full caramel flavor with a tingling on the tongue from foretaste through the
aftertaste. This is a very well carbonated beer that throws incredibly tiny
bubbles that help hold the flavor and aroma together. The hop finish builds
with the sweet flavors to create a multi-layered finish of caramel and a spiky
citric tang.
Harpoon Winter Warmer #4 – 1620 hours
$2.00
ABV – N.A.
A sturdy non-twist-off long neck bottle contained a brew
that poured a light sandy tan head that was a rolling rocky layer atop a clear
tarnished-copper bright beer. The spices used in this brew dominated the nose
and the flavor from start to finish, particularly cinnamon. (This was the first
“spiced beer” of the tasting.)
Harvy’s Christmas Ale 2000 AD #9 1648 – hours
$4.95
ABV – 8.1%
(250 ml.)
No, it is not a typo. This wee bottle is a two-year-old
brew.
Producing a frothy very light tan head, the deepest copper
color I have ever seen offered a toasted caramel nose followed by a rock-candy
first flavor impression that opens up to highlight prunes, currents, and
raisins. The finish is just a touch drier than sweet.
Red Hook Winterhook Robust Winter Ale #5 – 1626 hours
$1.80
ABV – N.A.
In a short, twist-off bottle, the Winterhook poured a thin
slightly tan head that featured a hay-grass whisper of an aroma and a first impression
flavor of slightly roasted malt sweetness that developed into a tongue
tightening bitter tang for a finish.
Sam Adams Winter Lager #6 1631 – hours
(From The Brewer)
ABV – N.A.
This brewed had a khaki-tan rocky head on top of a clear,
deep copper colored beer. A well-roasted malt nose preceded a first flavor
impression of rich, full, caramel and toffee
flavors with a pronounced trying out to the finish.
Sam Adams Old Fezziwig #7 – 1637 hours
(From The Brewer)
ABV – N.A.
A dark tan smooth shallow head crowned a deep garnet red
brew that offered a full roasted grain nose followed by the first taste
impression that was full, nutty sweet that just hints at the cinnamon, ginger
and orange ingredients noted on the label.
Scaldis Noel #10 1654 – hours
($5.00)
ABV – N.A.
(8.48 oz. – 25 cl.)
This tiny bottle threw a head of unreal depth and light
sandy brown creamy foam that slowly dropped into a rocky layer of bubbles with
a delicious sweet malt nose. The almost sherry colored brew had a first flavor
impression of intense sweet and citric bitter tang that coexist in a
relationship that lasts through and long after the aftertaste. Warmth in the
mouth attests to the alcohol content.
Sierra Nevada Celebration Ale 2002 #12 1715 – hours
($2.00)
ABV – 6.8%
The package remains familiar and the deep, dense, light tan
head went from creamy to rocky but not frothy. If you have never experienced
the aroma of the Cascade Hop please use the nose on this beer as your
benchmark.) The bright, burnished brass color offered intense hop flavors tied
together with a twine of caramel and roasted malt sweetness. The finish is a
final whisper of hop.
Stille Nacht #11 1703 – hours
($5.00)
ABV – N.A.
(11.6 oz.)
This beer through a huge head when poured the same way all
the other beers had been poured. (When you pour this beer be aware it is bottle
finished and contains a layer of yeast on the bottom of the bottle.) The nose
is sweet malt syrup. The first flavor impression is of confectionaries. This is
very serious sweet flavor that, for no reason I can figure, refuses to cloy.
The first flavor impression is of a super sweet brew that doesn’t deliver that
“rot your teeth” follow through. Instead it floats from first impression,
through the swallow and the aftertaste. You are left with a finish that is just
this side of dry.
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LUNCH WITH THE BREWER: STEVE HINDY – BROOKLYN BREWING
CO. – (PART 2)
“I remember the first beer dinner we did. Brooklyn Lager and
Brooklyn Brown were the only beers on the menu. That was with Kevin Zraley at
Windows on The World in 1989…”
Steve Hindy is a rather intense person. His close-cropped
brown hair and goatee give him a look with more than a hint of the history he
has in the Persian Gulf and Africa.
On a chilly afternoon he and I were settled down for a
second interview at a corner table in the Williamsburg Brooklyn landmark called
Teddy’s. While the staff swapped gossip and three or four other customers
shared lunch or conversation at the bar, Hindy and I retraced the history of
the Brooklyn Brewing Company, and prospects for the future.
Hindy began by recalling that as he and Tom Potter were
devising their business plan they would talk to anyone who they thought could
add insight to what they were doing. One of the people Hindy knew he wanted to
talk to lived in his neighborhood. Sophia Collier had taken Anheuser-Busch to
court over a trademark dispute and won her case.
“Sophia Collier, founder of SoHo Natural Soda lived on the
block where Tom Potter and I lived in Park Slope.” Recalled Hindy, “She was
already famous because she won the war with Anheuser-Busch. They had an idea
for something called Zeltzer Seltzer and were using her unique checkerboard
design. She sued and won a copyright infringement ruling against Anheuser
Busch. We were impressed, very impressed.”
Hindy told me that since he knew who she was he stopped her
one day on the street to talk. She ended up visiting with him and Tom Potter in
Hindy’s apartment where they talked business for three or four hours. When they
told her they had raised half a million for the business. “She laughed and told
us that half a million wouldn’t cover six weeks with the distributors we
needed,” recalled Hindy. “She told us that if we were going to break into the
New York market we were going to have to start out door-to-door.”
About that time they had a meeting with the biggest
Anheuser-Busch distributor in New York. He seemed sold on the idea and Potter
and Hindy were very excited. They had all kinds of visions of where they were
going. Then that bubble burst. The person they had talked to finally told them
that they were just too small.
They decided to take Sophie Collier’s advice and start
distribution and sales door to door. “We realized that our own product alone
wouldn’t work,” recalled Hindy. “Accounts would take a case maybe but we just
wouldn’t be important to them. If we just sold Brooklyn Lager and Brooklyn
Brown they would just consider us a nuisance. Not only that, we were operating
on a COD system, that made a lot of accounts laugh. “You have a brand new beer
that no one has heard of, you are selling it at the same as I pay for an import
and you want cash?!”
They knew that they had to have an impressive portfolio to
make it into the accounts they wanted to be in. “We knew that the Pilsner
Bottling (one of the first importers of Belgian beer) list was homeless, so we
decided to establish a distribution company and take on other brands and try and
make a go of Brooklyn Brewing and its own distribution system,” explained
Hindy. “It was almost as scary as starting out in the very beginning. This
happened in 1989 or so…”
“That was how we got to put together the Craft Brewers
Guild,” Hindy said. “Paulaner was first. One of the other brands that made up
that first group was Dock Street. That was because Jeff had a friend who ran a
restaurant in New York City and wanted to get his beers.”
The more brands they took on the more important Brooklyn was
becoming to their accounts, but a lot of money went into promoting the Craft
Brewers Guild as a whole category of better beer, not just Brooklyn beer.
Although they had become a major player in the New York
metropolitan area they realized back in 1999 that marketing the products of the
Craft Brewers Guild was holding the Brooklyn brands back.
“Now we are selling our operation in Boston and trying to
sell the New York distribution,” Hindy told me. “We will end up the Brooklyn
Brewery. Getting out of distribution altogether.”
Hindy said he hopes to sell all distribution and double
sales of Brooklyn brewery products in the next three to four years. He told me
his goal was to get from 41,000 barrels in 2002 to 82,000 barrels in three or
four years.
When asked if there are any plans to expand the Brooklyn
brewery Hindy noted that they were constrained by the cost of acquiring
additional property in neighborhood. He told me that they can do 10/12,000
barrels now and could grow to 18,000 barrels a year, but the operation in Utica
offers plenty of brewing capacity to meet the demand for Brooklyn Lager,
Brooklyn Brown, and Brooklyn Pilsner.
According to Hindy, that capacity may be tested in the next
year as they prepare to introduce their products in new 12-pack packaging.
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INTERVIEW WITH THE BEER STUDY SCIENTIST
By Sharon McDonnell
In an exclusive interview with HOT TRUB, the scientist
working on a study funded by a recent$300,000 USDA grant to help brewers analyze
and assure quality in beer flavor (reported in our November 4 issue), explains how the study will work and why
it's needed.
Chemist Lawrence Nielsen is a flavor and odor expert at Microanalytics,
a company in the Austin, Texas suburb of Round Rock which is developing
instruments and standardized test
methods for the brewing industry. Partners in the study are the
nationally-known flavor and taste panel at Texas A&M University and Sierra
Nevada Brewing, a microbrewery in Chico, Calif.
"We collect the volatile flavor compounds with a device
that concentrates them, and then inject them into a heated inlet of a device
that separates individual flavor compounds from each other. This device, called
a GC, works with a detector at the other end, where we detect and sniff each
flavor as it comes off completely separated," said Nielsen. "So if
there are 50 flavor chemicals in beer, we will smell 50 different flavors
separately, and can name the character of that flavor as well as its intensity
in the sample."
If you've ever wondered why a beer you raved about to
friends was a bit of a disappointment last time, why a distinct sherry or
chocolate note that once seemed so pronounced seems less so, or why a beer
tastes different depening on the season, this study should be an answer to your
prayers.
Since agricultural products, including beer, are seasonal,
it's virtually impossible for them to taste identical all the time because
conditions are not identical, noted Nielsen, whose compay is a subsidiary of
MOCON, Inc., a Minneapolis-based instrumentation and laboratory services
company for the pharmaceutical, medical and food industries.
"When hops are harvested, they have a certain flavor
profile. The flavor of beer brewed from hops that have been refrigerated for
six months changes, and the brewer may try to compensate by adding more hops or
a different variety. If it's rainy season, maybe the malt will have some
mold."
The two-year USDA study will seek to take the guesswork out
of brewing. "The beer industry has a real need to make a product that has
as little variability in flavor as possible. The USDA grant is to prove this
will give usable results at the fermentation level, so the brewer can adjust
and come out with a flavor within predictable limits," he added.
Microanalytics is applying a method developed for other
products to the brewing industry, and Sierra Nevada was contacted because of
its interest in cutting-edge beer research, said Nielsen.
A career as a flavor and odor expert has its amusingly
bizarre aspects..In another study, catchily nicknamed "Beer, Bats and Taco
Shells,:" Nielsen discovered that the same chemical compound found in beer
is also found in taco shells, tortilla corn chips and Mexican free-tailed bats.
Found in every beer analyzed by Microanalytics, the
compound, 2-aminoacetophenone, is produced by the yeast in beer. It's also a
component in the pheromone the queen honey bee uses to attract mates. His
company used its AromaTrax series of "integrated multidimensional gas
chromatography-olfactometry systems" in thes study. Say what? It simply
means it uses software, flat panel touch screens and sniff ports to detect and
analyze scents.
Nielsen didn't need to go far to find bats to study. About
500,000 live in a bridge right in Round Rock, about 2 million Mexican
free-tailed bats prefer city life in Austin, and a whopping 20 million live
near San Antonio in Bracken Cave, believed to be the single biggest bat colony
in the U.S. "We analyzed the air,
which gives off a very distinct odor," noted Nielsen, whose study will
soon be published in the journal Southwestern Naturalist.
Call his company the odor-busters, as well. Remember
consumer reports about foul-smelling new mattresses early this year?
Microanalytics identified the odors, then worked with manufacturers involved in
recalls of their malodorous mattresses to correct the problem.
"This example shows our technology is not just about
beer but controlling flavors and odors with virtually any product,"
Nielsen said.
But the beer study is a labor of love for Nielsen. "I
call beer health food, that's my take on it," says the scientist, who
admits to a particular fondness for
Moravian dark lager.
His company presented a paper on its research to date during
the Eastern Analytical Symposium and Exposition, the second-biggest conference
of analytical chemists in the U.S., held November 18-21 in Somerset, N.J.
For more information, contact Microanalytics at www.mdgc.com
or 512-218-9873.
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LETTERS TO THE PUBLISHER
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Greetings:
This could be the
strangest trade association task yet, but it does indicate how successful our
industry has gotten. We have been asked
to help find a very particular man.
The Bachelor Show
is looking for a brewery, brewpub, beer distributor, owner or worker for
Bachelor Show #3.
Here are the conditions.
He has to be established in his field, good-looking, never married, no
kids, sincere interest in getting married (doesn’t actually have to marry final
contestant), in twenties or thirties, and able to take an extended leave of
absence to live in a mansion in California for several weeks around January for
the filming.
This is actually
quite legitimate. The producers have
selected the beer industry as their next occupational category, right after
banking and Wall Street (draw your own conclusions). Please forward names and addresses of candidates to your friendly
association executive.
Cheers,
Daniel Bradford, President
Brewers' Association of America
501 Washington St. Su. H,
Durham, NC 27701
tel. - 919.530.8140
fax. - 919-530-8160
web -
http://www.brewersadvocate.org/
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NEW PRODUCTS - PROMOTIONS – EVENTS – DINNERS:
POSEIDON’S IMPERIAL STOUT & LEVIATHAN BARLEYWINE 2002
ARE RELEASED
Every April Fish Brewing Company brews that year’s batches
of Poseidon’s Imperial Stout and Leviathan Barleywine to 10% alcohol, then
racks them in oak wine barrels for more than six months aging in the Olympia,
Washington brewery’s barrel cellar. In November the barrels are hand bottled in
750ml champagne glass (275 cases of each beer) and allowed to bottle condition
for several weeks before their December first release.
Poseidon is brewed with Northwest ESB malt, chocolate, and
caramel malts, with Columbus hops to bitter and Cascade hops for flavor. The
delicious Fish Tale Leviathan Barleywine is brewed with Northwest ESB malt and
Crystal malt, with Chinook hops to bitter and Cascade hops for flavor. The
predominant flavors of Leviathan are rich creamy malt and loads of Cascade hops
for bittering and flavor. Distribution is limited to the northwest.
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SIEBEL INSTITUTE MOVES TO CLYBOURN STREET, CHICAGO
The Siebel Institute of Technology moves this month from its
campus in North Chicago to its new facilities at Clybourn Street. The new head
office will reside at 1777 North Clybourn Street, Suite 2F, and the new
classrooms at Goose Island Brewpub, 1800 North Clybourn in Chicago.
The new Siebel Institute facility will feature:
* Hands-on
demonstrations using the Goose Island brewing facilities
* Wireless
high-speed Internet access
* “Alumni Room”
for students and faculty
* Large “Siebel
Hall” classroom with full audio visual presentation facilities
* Complete
restaurant & beverage service within Goose Island offering special pricing
for Siebel Institute students.
You can find out more about our new facilities by contacting
Lyn Kruger, President of the Siebel Institute of Technology, at 773-279-0966
ext.125. You can also e-mail Mrs. Kruger at lkruger@siebelinstitute.com .
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GREAT DIVIDE RELEASES IHIBERNATION ALE FOR THE EIGHTH TIME
Just in time for the season’s first snows Great Divide
Brewing Company has released its 8th annual run of Hibernation. Brewed in July
and cellared by the Denver, Co brewery until late November , Hibernation Ale
weghs in at a hefty 8.1% alcohol by volume. Hibernation Ale is brewed with
twice the barley and hops of Great Divide’s other beers, and is available in
bottles and on tap.
For more details or a taste of Hibernation Ale, visit us at
our brewery
or call (303) 296-9460.
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IS 3 FLOYDS DREADNAUGHT IMPERIAL IPA, THE 2ND BEST BEER IN
THE WORLD?
According to RATEBEER.COM, 3 Floyds Imperial India Pale Ale
ranks second in the world, behind a Belgium Trappist Ale, Westvlerten No. 12
Ratebeer.com is a consumer friendly site that takes real reviews from real
people and tabulates the results on a 5 point scale.
3 Floyds Dreadnaught is highly hopped and potent (9.5%
ABV). Dreadnaught is currently draft
only available in the Midwest,
Syracuse, NY and Philadelphia, PA. For more information on 3 Floyds
Dreadnaught IPA contact John Freyer at fryorama@aol.com or call 708-525-5424.
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DECEMBER
6 – FARMHOUSE WINTER WARMER DINNER, Emmaus, PA, Phone
contact: Chris Adams 610-967-6225
6-7 – Harpoon Christmas Party, Boston, MA, Phone contact:
617-574-9551 ext 3, Web contact:
7 – Holiday Craft Beer Festival, Durham , NC, Contact Phone:
919-484-1128
Contact Email: beerhntr@verizon.net
14-15 – 7th Annual Kerstbierfestival (Christmas Beer
Festival), Essen, Belgium, Web contact:
http://home2.pi.be/gmarch/eng/kerst_eng.htm
14
Brewmaster's
Festival, Taos Ski Valley, Taos, NM
2003
JANUARY
17-18 - 9th Annual Great
Alaska Beer and Barleywine Festival, Anchorage, AK, Phone contact: 907-562-9911
Annie Chavez, Web contact:
31 – February 2 – Miami Beach World of Beer Festival: Miami
Beach, FL, Phone contact 305-754-5886
Web contact:
#####
CHECK THESE OUT:
THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
James T. Ehler,
Editor
HELLEN’S BRITISH COOKING SITE
“I hope my site reflects the rich tradition of British
cooking in its broadest sense.”
http://www.hwatson.force9.co.uk/index.htm