WHISPERING
JEFF(tm)
NEWS,
RUMORS & GOSSIP(tm)
BACKROADS BREWERIES
Off the beaten path, the history
is so flavorful you can taste it
In Wisconsin's early days, many communities
had at least one brewery of their own. Some of those buildings remain
today, but not many are still operating as breweries.
Sand Creek Brewing Co. got its start in less historic
surroundings. Jim Wiesender and Cory Schroeder, a couple of young
beer enthusiasts who wanted to build their own brewery, began the
business in the late 1990s in a farm building and semi-trailer in
Downing. By 2004, Sand Creek had grown so much
that the company decided to buy Pioneer Brewing Co., which had been
operating in the Oderbolz Brewery in Black River Falls. The
Oderbolz family built the brewery in 1856 and operated it until
a string of tragedies led the family to sell the business in 1911.
The building continued to operate as a brewery
until 1920, when it was shut down by Prohibition. In 1932, a fire
destroyed the upper floors, which were later rebuilt. In
the ensuing decades, the building was used for everything from raising
turkeys to making land mines. In 1996, Pioneer Brewery purchased
the property, and returned it to its brewing roots. At
the former Pioneer property, Sand Creek uses gravity-fed brewing,
a historic process in which the grains are introduced on the top
floor and systematically transferred through the brewing process
between floors, using gravity until the finished product is stored
in cooling caves below ground. Sand Creek beers are stored where
the brewery building's original beer cellar was. Sand
Creek Brewing - now co-owned by general manager Wiesender, brewmaster
Todd Krueger and sales manager Mark Knoebl - produces more than
29 different products, some with the Sand Creek label and some for
contract customers. The brewery's gift shop is
open from 9 a.m. to 5 p.m. Monday through Friday, with tours at
3 p.m. on Fridays. Groups can contact the brewery and set up private
tours by calling (715) 284-7553 or through the Web site, www.sandcreekbrewing.com.
As I was getting ready to leave Sand Creek and
move on to my next stop, Knoebl suggested I have lunch along the
way at the Hideaway in Chaseburg, on Highway 162 in Vernon County,
between Highway 14 and Highway 35, the Great River Road. The
Hideaway Brew, Pub & Restaurant, operated by Jack and Carol
Wuolle, is another building with a rich past. One of the pub's attractions
is a wall of photographs dating back to its days as one of the area's
first hotels. Rumor has it that Ma Koenig, who bought the hotel
in 1911, used the upstairs rooms as a brothel and built a still
in between floors during Prohibition that would flow moonshine,
or water, depending on who was visiting.
From Chaseburg, you can take Highway 35 south or choose
any one of the winding back roads through the hollows and ridges
of the Driftless Area down to Potosi, and the Potosi Brewery. Founded
in 1852, the Potosi Brewery was a strong regional beer-maker, staying
in business until 1972. In 1999, the building was purchased by a
group of concerned citizens who wanted to save it. Before renovation
began, the Grant County site was listed as one of the 10 most endangered
historic landmarks in Wisconsin. The non-profit
Potosi Brewery Foundation (www.potosibrewery.com) is completing
a multimillion-dollar revival of the property. With more than 7,000
square feet of museum space, the site will be the home of the national
museum of the American Breweriana Association, a group dedicated
to preserving the history of American breweries. In
addition, the site will have an interpretive center for the Great
River Road; a Potosi Brewery Transportation Museum; and a microbrewery
and restaurant, complete with gift shop. The brewery
plans to bring back some of the old Potosi recipes, using water
still flowing from the original spring and running underneath the
building. (The spring is visible through a panel in the floor of
the restaurant.) Also intact on the site is a 75-foot cooling cave
that houses old brewing artifacts. Although the
entire operation is not scheduled to open until June, portions of
the museum will be open to the public at the end of this month.
The brewery-museum project is already generating
economic development in the area, including a new community center,
specialty shops and, possibly in the future, a new hotel. With
30,000 to 50,000 visitors expected per year, the community hopes
the influx of people and dollars will fuel new growth.
PLAN YOUR OWN ROAD TRIP
If you're looking to put together your own Wisconsin
brewery tour, there are plenty of resources available online, including
the Web sites for the American Breweriana Association (www.americanbreweriana.org/)
and Great Lakes Brew News (www.brewingnews.com). Here are some state
breweries you might consider putting on your itinerary:
Central Waters (www.centralwaters.com), 351 Allen
St., Amherst, (715) 824-2739
City Brewing Co. (www.citybrewery.com), 1106 S.
3rd St., La Crosse, (608) 785-4200
Denmark Brewing, 6000 Maribel Road, Denmark, (920)
863-6842
Gray Brewing Co. (www.graybrewing.com), 2424 W.
Court St., Janesville, (608) 752-3552
Lakefront Brewery (www.lakefrontbrewery.com), 1872
N. Commerce St., Milwaukee, (414) 372-8800
Lake Louie (www.lakelouie.com), 7556 Pine Road, Arena, (608) 753-2675
Leinenkugel Brewing (www.leinie.com), 1 Jefferson
Ave., Chippewa Falls, (715) 723-5558
Miller Brewing Co. (www.millerbrewing.com), 4251
W. State St., Milwaukee, (414) 931-2337
Minhas Craft Brewery (www.minhasbrewery.com), 1208
14th Ave., Monroe, (608) 325-3191
Minoqua Brewing, 238 Lakeshore Drive, Minoqua,
(715) 356-2600
New Glarus Brewing Co. (www.newglarusbrewing.com),
County Trunk West & Highway 69, New Glarus, (608) 527-5850
Nicolet Brewing (www.nicoletbeer.com), 2239 Brewery
Lane, Florence, (715) 528-5244
Pearl Street Brewery (www.pearlstreetbrewery.com),
1401 St. Andrew St., La Crosse, (608) 784-4832
Viking Brewing Co. (www.vikingbrewing.com), 234
Dallas St. W, Dallas, (715) 658-1189
Sand Creek Brewing Co. (www.sandcreekbrewing.com),
320 Pierce St., Black River Falls, (715) 284-7553
Sprecher Brewing Co. (www.sprecherbrewery.com),
701 W. Glendale Ave., Glendale, (414) 964-2739
Stevens Point Brewery (www.pointbeer.com), 2617
Water St., Stevens Point, (715) 344-9310
Tyranena Brewing (www.tyranena.com), 1025 Owen
St., Lake Mills, (920) 648-8699
This road trip is the second in a series of looks at the state's
back-roads destinations by Journal Sentinel photojournalist Gary
Porter. Have an idea for another Wisconsin destination? Contact
gporter@journalsentinel.com.
(c) 2008 Gary Porter, Milwaukee Journal-Sentinel
BEER, SWEET BEER
I read an article last year where a young lady was quoted
as saying that she was into martinis because she wanted something
sweeter, because (beer) "was too bitter."
Granted that the bulk of beer sales in the US are a light version
of an American premium lager (read Miller, Bud, Coors,..) with a
somewhat hoppy profile. Many classic German lagers tend to be hoppy,
as well.
From what we read & hear from older brewers and historians, beer
during Prohibition, when sugar was used rather than barley malt,
made for a sweeter profile. When legalization returned, the brewers
modified their beer styles to match the new, sweeter demands of
their customers.
Perhaps the importers and craft brewers need to educate their sales
teams and on-premise accounts to consider this "soda-pop" driven
demand for sweeter beer.
Now, many classic beer styles, such as Porters, are sweet. Most
Weiss beers have either a bubblegum or a banana flavor, courtesy
of their yeast strains.
For big bold sweetness, if you look in most craft breweries' portfolio,
you'll already find a sweet beer, such as Wisconsin's Leinenkugel
Berry Weiss (owned by Miller), Lakefront Cherry, New Glarus Raspberry
Tart & Belgian (cherry) Red.
In Fall, there's also Lakefront Pumpkin Lager; Buffalo Bill's Pumpkin
Stout and New Holland's Ichabod Pumpkin Ale.
I'm personally a fan of Belgian ales, as well, which range from
the tart to the super-sweet (as in Lindeman's Kriek & Framboise).
Chapeau offers Plum, Apple, even Grape Ales. Nary a bitter beer
from Belgium.
Interested in some beer combos ? Try Kennedee's, (735 N. Milwaukee),
a venue that features over 100 beers, and offers about 20 "beer
cocktails." What is a "beer cocktail"? For the classics, think about
a "Snakebite," pairing, say, Magner's Cider and Bass Ale, or maybe
a Black & Tan, with Guinness & Bass.
Now think about something… crazier, like Lindeman's Framboise (raspberry)
& Young's Double Chocolate Stout.
(c) 2008 Whispering Jeff - Alcoholmanac magazine
SABMiller
- Molson Coors Looking Outside Denver & Milwaukee
Chicago & Dallas Possible Picks
Molson
Coors and SABMiller are expected to locate the headquarters of their
new joint brewing venture in a locale other than Denver or Milwaukee,
according to a top Molson Coors executive. Molson Coors Vice Chairman
Pete Coors told the Rocky on Tuesday that it was "not likely" the
MillerCoors headquarters would be in Denver or Milwaukee. Sources
have told the Rocky in recent weeks that the joint venture partners
were strongly mulling Chicago or Dallas as headquarter sites.
That's contrary to initial expectations. Denver, in particular,
had been given the inside track. Pete Coors and Leo Kiely - the
expected chairman and CEO, respectively, of the new U.S. joint venture
- both hail from Colorado. Kiely is CEO of Denver- and Montreal-based
Molson Coors, parent of Coors Brewing. London-based SABMiller's
Miller Brewing unit is based in Milwaukee.
"There's a fairly strong sense a neutral site would be important,"
said Coors. "If you pick one city over another, people in the other
city will say, 'They're running the deal.' I don't think that's
particularly healthy."
Naming specific cities is "totally speculative," Coors added, noting
a decision hasn't been made. "You can talk about Chicago, Dallas,
Kansas City, Atlanta, New York, Boston - there's a lot of options
available to us. I don't know where it's going to end up."
Announced in October, the new entity would combine Miller Brewing,
the nation's No. 2 brewer, with No. 3 Coors Brewing, based in Golden.
MillerCoors would rank No. 2 behind Anheuser-Busch in terms of U.S.
market share, pending Justice Department approval.
"There's going to be a continued huge presence in Colorado and Milwaukee,"
Coors said. "You just don't give up that legacy that both companies
have in their respective communities." The Molson Coors headquarters
are expected to remain in Denver and Montreal. While Golden-based
Coors Brewing will cease to exist as an operating company, MillerCoors
will continue to use the brewery here.
Some Wall Street analysts have singled out Chicago or Dallas as
possible headquarter cities. Credit Suisse analysts Carlos Laboy
and Anthony Bucalo said in a November report they "suspect Chicago
will be a leading candidate" but also said there is "noise" about
Dallas. They cited Chicago's proximity to Miller's headquarters
in Milwaukee (it's 90 miles away); Chicago's status as a "major
airline hub"; and the Windy City's ability to act as a "magnet for
international talent."
In the interview, Pete Coors said, "My hope is we'll have a very
small headquarters." He added that it would be "several months before
we have to make a decision," citing the Justice Department's need
to sign off on the joint venture. Molson Coors' Kiely told Wall
Street analysts Tuesday he expects a "positive" decision from regulators
by "early to midsummer." Molson Coors spokeswoman Kabira Hatland
said any review "of potential sites will not begin until the proposed
joint venture receives regulatory clearance." "At this stage, no
decision has been made and nothing has been ruled out," she added
in a statement. "We've not even begun a selection process." Colorado
and Wisconsin politicians have been courting both companies to locate
the MillerCoors headquarters in their respective states. Chicago
economic officials also have been reaching out to woo the MillerCoors
headquarters to their city. "We had sent the signal that the mayor
and the business community of Chicago would be eager to pursue this,"
said Paul O'Connor, former executive director of World Business
Chicago. O'Connor noted Chicago is home to major advertising agencies.
"It's a famous beer marketing town," he said. Jerry Roper, CEO of
the Chicagoland Chamber of Commerce, said Chicago would serve as
a logical "neutral" site - rather than Denver or Milwaukee. "Chicago
is sort of the Switzerland for the beer companies and makes all
the sense in the world," Roper added. Molson Coors' Kiely has Texas
links. Prior to his stint at Coors and later Molson Coors, Kiely
worked as an executive at Dallas-based Frito-Lay. During his nine
years at the snack food company, Kiely rose from brand manager to
president of the central U.S. division.
(c) 2008 Roger Fillion & David Milstead, Rocky Mountain News
WORLDWIDE HOP AND BARLEY SHORTAGE - WHAT IT MEANS
FOR YOU
Many folks have already
heard about this. In case you haven't, here's the deal. Hop prices
got so low that many farmers stopped growing them. In addition,
the crop in Europe was pretty poor last year. In addition to that,
the beer industry in Russia and China is experiencing staggering
growth. And to add to that perfect storm, the dollar is so weak
against other currencies that prices are through the roof, if you
can even find hops. Some brewers may be highly limited in what they
can brew or may have to change their beers. Here's an example on
the impact for us: hops for our Summer Ale cost $13,000 last year.
This year they cost $76,000. And that's just the hops.
Barley is in short supply because of the government subsidized
fairy tale of ethanol as a sustainable fuel. So farmers are planting
less food crops and more corn to turn into this inefficient fuel
alternative. Meanwhile, farmers who fed corn to their livestock
are now looking for other sources of feed, including barley. So,
a truckload of barley we paid $10,000 for in December is now $18,000.
Not a pretty picture.
So what does this mean to you? Well, you're going to have
to start paying more for beer. Our beer and pretty much everyone
else's. We just took a small price increase that nowhere near covers
our out-of-control costs.
Every other small brewer is in the same boat, and we all appreciate
your support now more than ever. Let's hope that 2009 will be less,
umm, interesting.
(c) Flying Fish 2008
LOUIS GLUNZ
120TH
The
management and staff of Louis Glunz Beer, Inc., a family-owned and
operated beer distributor in Chicagoland, kicked off the company's
120th Anniversary year at their offices and warehouse on February
5, 2008. President, Jack Glunz, presided over the event which included
the ceremonial cutting of a two-foot-tall cake in the shape of the
company's beer stein logo. The company's 60 employees, including
many multiple generations of families, then gathered for a commemorative
photo, each holding two bottles of beer to create "120 bottles
of beer on the wall!"
"Today
we celebrate a legacy of tradition and a future of promise for Louis
Glunz Beer, Inc. as an innovator and trendsetter with the largest
portfolio of micro, specialty and import beers in Chicagoland,"
said general manager, Jerry Glunz, a fourth generation descendent
of the company's founder. "We look forward to celebrating this
milestone with all those who have contributed to the growth and
success of Louis Glunz Beer, Inc., including our management and
sales teams, the breweries who have entrusted us to sell and promote
their world-class products, and with the growing number of Chicago
beer-lovers trading up to better beers."
With a continued focus on its unique commitment to educate Chicagoland
retailers and consumers on beer tastes and trends, Glunz announced
plans for the formation of the "Louis Glunz Beer, Inc. Culinary
Council," made-up of top local chefs who will advise on beer
and food pairings and cooking with beer; a partnership with the
Chicago-based Siebel Institute on the development of teaching materials
for an expanded schedule of beer tasting classes; and, the largest
ever "Glunz Global Beer Expo XIV," the annual event that
brings together thousands of local retailers with brewery representatives
in the spring, to sample hundreds of brands in time for peak beer-selling
season.
Founded
in 1888 by Louis Glunz I in Chicago, Louis Glunz Beer, Inc. is among
the oldest beer distributors in the United States and the recipient
of the 2007 "Craft Beer Distributor Achievement Award"
from the National Beer Wholesalers Association and the Brewers Association
for promoting craft beer and making consumer choice a top priority.
The 120-year-old company is family-owned and operated by president,
Jack Glunz, the grandson of Louis Glunz I, with day-to-day operations
led by five of his and his wife Patricia's seven children as members
of the fourth generation. The first member of the fifth generation
has also joined the staff, with other members working during school
breaks.
Louis
Glunz Beer, Inc. features an extensive portfolio of 665 micro, specialty
and import beers from 152 breweries worldwide, and is the premier
distributor to restaurants, bars, liquor and grocery stores in Chicagoland.
The company is dedicated to quality service and to educating its
customers and the public about beer tastes and trends.
For more information, visit www.glunzbeers.com.
BELL’S
ADDS FOUR TO SALES TEAM
Even after selling over 90,000 barrels
in 2007 — an increase of 22% from 2006 — Bell’s
Brewery isn’t about to simply raise a glass and toast its
success.
The Michigan-based craft brewer is building on its momentum,
bolstering its sales team with four key hires as it continues to
expand into new markets around the country, including Florida. The
company now distributes its beer in 13 states.
Marten Compton has been appointed Sales Manager for the
entire Bell’s team, bringing more than 24 years of industry
experience in sales, marketing, management and consulting to the
brewery. Most recently, he was with Alaska Distributors in Anchorage.
Previously, he has held positions in Washington, D.C., with International
Distributors, and in Seattle, Washington, with Redhook Ale Brewery
and G. Raden & Sons. Compton was also a founder of Broadview
Beverage Consulting, holds certifications from several Coors training
and management schools, and is certified by the AHA (American Homebrewers
Association) as a Beer Judge.
“Marty is the seasoned professional we were seeking
to help us both expand further and manage our growth effectively,”
said President Larry Bell. “Not only does he have great sales
experience but he understands that maintaining the high quality
and the unique character of our beer remains the first priority.”
Paul Moebius joins as the new sales representative for
Wisconsin and Iowa. Most recently, he was sales manager for Capital
Brewery Company in Middleton, Wisconsin. His eight years of experience
includes positions with several industry leaders in the Badger state,
including Beer Capitol Distributing, Lakefront Brewery and General
Beverage Company.
To continue the brand’s growth in two of its newest
markets, Cynthia Curtis comes aboard as a sales representative covering
Florida and southern Alabama. Most recently, Curtis served as a
sales representative with Southern Wine & Spirits in Tampa,
Florida. She adds nearly 15 years of management and sales experience
to the Bell’s team, including time spent in Grand Rapids,
Michigan, as a district manager and sales representative for Kent
Beverage Company — a Bell’s distributor — and
as the general manager of Pietro’s Trattoria.
Derek Zomonski joins Bell’s as the sales representative
for Pennsylvania, North Carolina and Virginia, three markets where
the brand is experiencing rapid growth. Before this appointment,
Zomonski spent the past seven years, as a sales representative with
Premium Beverage Supply of Columbus, Ohio. His resume also includes
positions as a brewer at Main Street Brewery, a brew master at Thirsty
Dog Brewing Company and a manager at Jungle Jim’s International
Market,
“With these hires, we are well-positioned to grow
in new areas of the country and continue to gain fans of our beer
in established markets,” added Bell. “Despite rising
commodity prices and other challenges facing our industry, we’re
very bullish as we head into 2008.”
For more information about Bell’s Brewery and its
brands, visit www.bellsbeer.com.
Phil Leinhart
Brewery Ommegang Brewmaster
(Cooperstown, New York) Randy Thiel, Ommegang Brewmaster
since 1997, is heading home to his native Midwest. In February,
2008, he will become Director of Quality Control at the New Glarus
Brewing Company of New Glarus, Wisconsin. New Glarus Brewing is
a 100,000 barrel capacity brewery well-known for brewing a wide
range of world-class, handcrafted beers that are distributed exclusively
in Wisconsin. Back in Cooperstown, Phil Leinhart will add the title
and duties of Ommegang Brewmaster to his current responsibilities
as Ommegang Director of Production.
Randy has led Ommegang as Brewmaster since the initial
brewing of Ommegang Abbey Ale Dubbel in 1997. Since then he has
overseen the development of all things Ommegang, particularly the
brewery’s renowned line of Belgian-style ales. During his
tenure the Ommegang portfolio has grown to include Hennepin Farmhouse
Saison, Rare Vos Amber, Three Philosophers Quadruple, Witte Wheat,
Ommegeddon Funkhouse, and Ommegang Chocolate Indulgence Stout, along
with other seasonals and special limited-production beers.
Ommegang beers have garnered awards around the globe, including
a recent gold medal for Hennepin in the prestigious 2007 European
Beer Star Competition. Randy’s skills have been essential
to the ongoing recognition of Ommegang ales and he has also been
personally honored by the best of the international brewing world.
In 2004, he became the first-ever American brewer inducted into
the Knighthood of Brewers Mashstaff, by the Belgian Brewers Guild
in Brussels, Belgium. Randy’s co-workers and friends, in New
York and around the world, wish him all the best in his new endeavors
and raise a toast to him: “Proost, Sir Randy!”
The Ommegang mashstaff will be passed on: Phil Leinhart,
Ommegang Director of Production since January 2007, will take on
the office and responsibilities of Ommegang Brewmaster. Phil has
been in the brewing industry for over twenty years, and has worked
in and studied brewing in England and Germany, as well as in the
US. He has practiced his craft in breweries ranging from brewpubs
to craft breweries to – most recently – Anheuser-Busch
in Newark, New Jersey. Phil arrived at Ommegang in January 2007
to help increase brewing capacity and to manage installation of
new packaging and brew house equipment. Since then he has overseen
2007’s record-breaking brewing production at Ommegang.
Phil says he is “pleased and honored to assume the
Brewmaster responsibilities as Randy relinquishes the mashstaff,”
while Randy wants to assure every Ommegang devotee that he “is
leaving Ommegang in fantastically capable hands – hands that
will help Ommegang imagine and produce even more fine Belgian-style
ales.”
For more information on Phil Leinhart and Brewery Ommegang,
contact Larry Bennett at 607-544-1802.
For more information on Randy Thiel and New Glarus Brewing,
contact Deborah Carey, New Glarus Brewing at 608-527-5850.
Brewery Ommegang opened in 1997 as a craft brewery dedicated
to making fine Belgian-style ales. It currently brews five ales all
year-round as well as seasonals. The beers are distributed
in forty-five states and have won wide following by connoisseurs of
fine beer. The brewery is located on a 136-acre farmstead on the banks
of the Susquehanna River in Cooperstown, NY.
For further information contact info@ommegang.com, call 1-800-544-1809,
or visit www.ommegang.com. UK
Whisky Consultation
It is not resolution, but regulation
driving New Year optimism in Scotch whisky production, as the UK
government this week opens consultation on new rules to protect
the liquor's reputation internationally. The proposed amendments
will restrict how the product is labelled and sold in the country,
with a particular focus on protecting the geographical origin of
the product.
The rules have been set out by the UK Department for Environment,
Food and Rural Affairs (DEFRA) following the adoption last month
of new laws regarding production and labelling of spirits by the
European parliament.
According to the European Commission, the new regulations
will safeguard the reputation of the bloc's spirit brands by taking
into account both traditional production methods, and technological
innovations where there is a link to improvements in quality.
Interested parties have therefore until 25 March 2008 to
submit their views on how Defra's new production rules for whisky
will impact on their operations, a deadline which cannot come soon
enough for trade body, the Scotch Whisky Association (SWA).
SWA spokesperson David Williams told BeverageDaily.com
that he believed the proposed amendments were "fundamental"
to protecting both the quality and reputation of Scotch amidst increasing
global demand for the product.
"It is an exciting time for Scotch producers, particularly
in markets like the US, India and Russia on the back of considerable
investment by the industry in warehousing and distilling,"
he said.
"We are glad the industries campaign for greater protection
is recognized and hope the measures will be implemented as soon
as possible."
Defra's proposals, in their current form, will tighten
labelling requirements on whisky, both in terms of geographic and
cask origin, in a bid to build better consumer understanding of
what exactly constitutes Scotch whisky.
"Passing the regulations would offer producers a robust
legal framework to prevent unfair competition by supplying consumers
worldwide with vital information about the product and where it
came from."
With Scotch whisky increasingly being sought after, the
changes could prove another important step in boosting profitability
for producers.
Williams added that although 2007 export figures were not
available, the SWA was anticipating further growth on the back of
record global sales for the product during the previous year.
In 2006, Scotch whisky exports rose four per cent in value
over the previous year to £2.5bn according to the SWA. The
rise beat the previous annual sales record of £2.4bn in 1997,
reflecting healthy optimism in the market.
The amendments, announced earlier this year, will require
Scotch whisky to be classified under one of fivedefinitions, which
must be used on labelling.
These definitions will be: Single Malt Scotch whisky, Single
Grain Scotch whisky, Blended Scotch whisky, Blended Malt Scotch
whisky and Blended Grain Scotch whisky.
Five regional categories will also be initially allowed
for use on labels including Highland, Lowland, Speyside, Campbeltown
and Islay, with the possibility of additional protected regions
added later.
However, these labels will not be available for products
that are not wholly made in their respective regions. This will
also apply to labels and promotional material using a name linked
to a specific distillery, if it is not produced at the relevant
site.
Scotch whisky must also be wholly matured in Scotland,
with export strictly prohibited unless a product has first been
bottled and labelled in the country. Exports in wooden casks would
also be prohibited.
(c) 2008 Neil Merrett - Beverage Daily
CRAIG PETERSON BREWS BUFFALO
WATER
Craig Peterson is becoming
a serial entrepreneur. By day, he’s the president and chief
executive officer of Zigman Joseph Stephenson Inc., a public relations,
marketing communications, lobbying and public affairs firm based
in Milwaukee’s Historic Third Ward. From that helm, he has
worked for clients and projects as diverse as Crate & Barrel,
opponents of the now-defeated PabstCity development and numerous
other commercial ventures and political campaigns. Peterson also
is the co-owner and co-founder of Milwaukee World, a local blog
specializing in political and crime coverage. In addition, he’s
dabbled in commercial real estate and several other businesses.
Peterson most recently added another new venture to his
growing resume of projects – a beer company. Earlier this
year, Peterson created Buffalo Water Brewing Co., a new beer brand
brewed and packaged in Milwaukee. The company’s first beer,
Bison Blonde Lager, is being introduced to the marketplace this
month. Peterson concocted his brewing venture when he was leasing
office space for Zigman Joseph Stephenson at the intersection of
Water and Buffalo streets.The Buffalo Water name was too good to
leave alone, Peterson said, and begged to be developed into a beer
brand.“I talked to my friends in the brewing business, and
they said the name is ingenious,” he said.
The first beer produced by Buffalo Water is Bison Blonde
Lager, beer specifically formulated to be paired with Buffalo wings,
Peterson said.“The No. 1 finger food is Buffalo wings,”
he said. “And we want the name to be synonymous with wings
and hot foods.”To create his new beer, Peterson sampled 30
different beers he thought would match well with spicy foods such
as Buffalo wings. He eventually found a profile that matched well,
and he then tracked down its recipe online. With the help of a master
brewer, that recipe was tweaked to create Bison Blonde Lager.
While Bison Blonde Lager is a craft beer, it’s different
from most microbrews, Peterson said. Bison Blonde Lager is relatively
low in alcohol and light in color and in flavor. Many other microbrews
have higher alcohol content, heavier flavors and use larger amounts
of hops.“This is what I’d call a crossover beer,”
Peterson said. “A lot of women don’t like the hops,
heaviness and alcohol content. This beer appeals to people who don’t
have an appreciation for big beers. And bartenders like it (Bison
Blonde). They can sell twice as much of it (because of the lower
alcohol content and lighter flavor).”Bison Blonde Lager was
formulated for easy drinking – what Peterson calls “poundability.”
One of the marketing slogans Buffalo Water Brewing is using to promote
the beer is “Slam a Blonde Tonight.”
Peterson knows lobbying, marketing, public relations and
sales, but his expertise isn’t in beer brewing itself. He
has created an alternating proprietorship of brewing premises with
Milwaukee Brewing Co.’s Second Street Brewery at 613 S. Second
St. Milwaukee Brewing Company is owned and operated by Jim McCabe,
owner of the Milwaukee Ale House.“We are a separate company
that leases the space needed to brew our product,” Peterson
said. “We took a page from the Sam Adams book.”
By using alternating proprietorship relationships, Peterson
will be able to have Buffalo Water beer brewed at several locations
around the country, when he is ready to enter different markets.
And having the beer in other markets is a key part of his business
plan. “The East Coast and New York state is the holy grail,”
Peterson said. “That’s where we want to go. Every year,
they have a Wing Festival over the Labor Day weekend. In two days,
they draw almost as many people as they do in the whole Summerfest.”
And Water Buffalo’s name could help it gain ground
in Western states such as Colorado, where the American bison is
a cultural icon.
The first batch of Bison Blonde Lager was finished at the
end of October, Peterson said. The beer is now available in two
bars – the Milwaukee Ale House, 231 N. Water St., and Just
Arts Saloon, 181 S. Second St. By Jan. 1, Peterson said, one prominent
retail chain will sell the beer. He declined to name the chain.
Peterson said current trends give his startup beer company
a good chance for success. “Craft-brewed beer is the fastest
growing segment of the alcoholic beverage industry,” he said.
“Craft beer is up 17.8 percent in 2006 vs. 2005 and 31.5 percent
in the last three years.“People are coming back to beer. Many
of us switched to spirits as adults, then switched to wine which
taught us to pay more for a beverage. We’re accustomed to
a higher price point, but don’t want to go back to a huge
brewed product.”
Peterson and his consultants are working to create two
additional beers for Water Buffalo Brewing Co. – a witte (white)
beer named Ghost and a nutty ale named Horny Buffalo. “We
have a lot of fun playing on words and with the packaging,”
Peterson said.
Buffalo Water Brewing has two full-time employees now –
one in marketing and package design and the other who handles viral
marketing. In the next few weeks, the brewery will hire a full-time
salesperson who will sell tap lines to bars around the state, Peterson
said.
The brewing company, in its first year of operation, should
grow sales by about 100 percent in the next three years, Peterson
said. In later years, growth should taper to 15 to 20 percent.
Peterson’s marketing skills will help set his microbrewery
apart because many other microbrewers are experts in beer brewing,
but not in selling their product.“We’re a marketing
engine,” he said. “We already have a good-tasting beverage
to market, and we take a lot of enjoyment in selling it. That’s
one advantage we have right out of the box.”
© 2007 Eric Decker - Small Business Times
2 MORE WISC. MICRO DISTILLERS
LAUNCH
Yahara Bay & 45th Parallel Begin
Distribution
YAHARA
BAY
"Dec. 1, or maybe shortly thereafter,
distiller and owner Nick Quint figures to have his first batch of
locally produced Yahara Bay light rum on liquor store shelves and
in bars throughout the area. Shortly after that, we can expect to
see vodka, apple brandy and other spirits produced in his 80-gallon
distillery from German manufacturer Christian Carl.
The entrepreneur applied for his distiller's license in May and
received both federal and state permission in September, a turnaround
that would confound Milwaukee distiller Guy Rehorst, whose approval
process took close to two years.
"I was granted DSP #5 in the state," says Quint. "I know of Rehorst
and (vodka producer 45th Parallel Spirits) in New Richmond, but
I don't know who the other two distillers are." Quint doesn't believe
either of the unknown distillers are local, making him the first
distiller to operate legally in Dane County.
The lack of Wisconsin distilling licenses, unlike licenses granted
to wineries and microbreweries, helps limit the appeal of such enterprises
because state laws forbid tasting rooms and retail sales outlets
attached to distilleries.
Yahara Bay Distillery is located on Kingsley Way in the industrial
park tucked between Park Street and Fish Hatchery Road south of
the Beltline (in Madison, WI)
In addition to producing his own brand, Quint says he plans on contract
distilling for several customers. He also has an importer's license
that will allow him to work with sources overseas for spirits and
ingredients.
Gin is next on the list as he explores the possibilities his still
offers."
(c) 2007 Mike Muckian
45TH PARALLEL
(from "The 45th Parallel Story" on their website....)
"45th Parallel Vodka arrives from a small family owned distillery
in the Western Wisconsin town of New Richmond, situated about 50
minutes east of downtown Minneapolis. Using a hands on approach,
every drop in every bottle of 45th Parallel Vodka is entirely produced
and bottled within our facility. Our grain is of the highest quality.
A local farmer, graced with a most superb reputation of skill, consistency
and honesty, supplies our grain. Taking much personal care in our
process, we patiently ferment our mash and slowly distill in small
batches to avoid unwanted flavors. We filter carefully in an effort
to retain the positive elements. Too much filtering removes the
good with the bad leaving a vacant spirit without body and flavor.
Our method embraces the natural flavors extracted from the grains;
an expression of the land. Our vodka proudly has no additives. The
result is a sweeter aroma and a clean and balanced taste; an artisan
alternative to other mass produced varieties.
A marker on the side of old Highway 51 in Wisconsin, north of Wausau,
south of Merrill, informs passersby they are at the 45th Parallel
(half-way between the equator and the North Pole). This latitude
is immediately shared with Minneapolis-St. Paul, then South Dakota’s
plains, Yellowstone National Park, Idaho and Oregon. To the east
marks Door County Wisconsin, Michigan, northern Vermont, New Hampshire
and Maine. On the other side of the world markers are perhaps visible
in France’s famous Burgundy and Bordeaux wine regions, Italy’s Piedmont
Region, the Balkans, China, Russia, and northernmost Japan.
Our facility is located within a few miles of the 45th parallel.
It is our family’s belief in hard work, commitment to strict standards
of excellence, and determined focus that we will produce our 45th
Parallel Vodka of unparalleled quality.
45th Parallel is now being distributed in eastern Wisconsin by General
Beverage Oshkosh.
45th PARALLEL SPIRITS, LLC,
1570 Madison Ave., New Richmond, WI 54017 - (715) 246-0565." (c)
45th Parallel 2007
NOTE: For more on Micro & Craft Distilling, such as
Distillers, Publications, Still Manufacturers & Supplies, ...
visit our Craft Distilling Homepage
DIXIE BEER
BREWED AT MINHAS BREWERY IN MONROE
Southern beer finds temporary home
in Wisconsin
Dixie
beer has seen hard times since it was born in the land of cotton.
But, thanks to a Wisconsin brewery, it won't be forgotten.
The iron gates are still closed at the former Dixie Brewing Co.
in New Orleans, more than two years after Hurricane Katrina flooded
the brewery and looters devastated it. But Dixie beer is again being
brewed thanks to Wisconsin's Minhas Craft Brewery, formerly Huber
Brewing. Dixie Brewing owners Kendra and Joe Bruno plan to reopen
the New Orleans brewery within two years.
Even though its New Orleans brewery remains out of commission because
of Hurricane Katrina, Dixie beer is again being sold in a growing
number of states. That revival is made possible by Minhas Craft
Brewery, formerly Huber Brewing, in the southern Wisconsin community
of Monroe, which has been hired by Dixie tobrew and package its
beer.
Dixie Brewing Co. owners Joe and Kendra Bruno picked the Monroe
brewery in part because its central location within the United States
makes it a good place to ship Dixie beer throughout the country.
The Brunos also said they were impressed with both the Minhas facility
and the spirit of the brewery's employees. "The heartbeat of
Huber was the heartbeat we were looking for," said Joe Bruno,
referring to the historic name of the brewery, whose Wisconsin roots
reach back over 160 years. The brewery was sold in 2006 to Ravinder
and Manjit Minhas, two young Canadian siblings of Indian descent.
The Minhases operate Calgary, Alberta-based Mountain Crest Brewing
Corp., which brews its beer in Monroe before exporting most of it
to Canada.
Dixie itself has a long history, and in October celebrated its 100th
anniversary. The Brunos plan to reopen the New Orleans brewery within
two years. They also plan to build a rooftop beer garden in hopes
of drawing some of the millions of visitors attracted to the Big
Easy each year.
Minhas Craft Brewery earlier this year began brewing and packaging
three Dixie Brewing brands: the flagship Dixie Lager, Jazz Amber
Light and Blackened Voodoo Lager. Dixie's brewmaster, Kevin Stuart,
has flown to Monroe to oversee the production according to the recipes
for the beers. The latest batch of Dixie was packaged on Nov. 12,
said Gary Olson, Minhas Craft Brewery president. The next batch
is scheduled for January, he said.
The Dixie brands are now available in Louisiana, Pennsylvania, Ohio,
California, Colorado, and Massachusetts, with Wisconsin, Illinois,
Michigan, Kentucky, Florida, Georgia, Connecticut, New Jersey, and
New York being added this month, according to Distinguished Brands
International, a Littleton, Colo., firm that is marketing the beers.
A third wave of shipments will be made to the remaining 34 continental
states in January and February, according to a Distinguished Brands
statement. Bruno said he's taking things slowly, in part because
he doesn't want to expand faster than Dixie can fill orders from
its distributors. Also, the flood wiped out all of Dixie's business
records, which has affected the company's recovery, Kendra Bruno
said.
In the New Orleans area, where Dixie is a longtime local favorite,
drinkers have been snapping up six-packs since its return, said
Peter Zuppardo, who operates Zuppardo's Economical Super Market,
in Metairie, La. "They have a very loyal following down here,"
Zuppardo said.
The flooding that occurred after Hurricane Katrina struck in 2005
left much of the brewery under 7 to 9 feet of water, Bruno said.
After the floodwater receded, the looters struck. They ripped out
the brew kettles and other copper fixtures to sell for scrap, he
said. They took pieces of history," Kendra Bruno said. Dixie
Brewing didn't have flood insurance, so the Brunos are planning
to use disaster relief funds, a Small Business Administration loan,
and other financing sources to rebuild the brewery and create the
beer garden.
Meanwhile, they've been gradually increasing production in Monroe.
At Minhas Craft Brewery, Olson said, it feels good to be playing
a role in Dixie's revival. Olson is not a fan of light beer, but
said he enjoys Jazz Amber Light. Blackened Voodoo Lager reminds
Olson of Berghoff Dark, which is brewed in Monroe.
Joe Bruno appreciates the work done in Monroe. But he's also eager
to bring brewing back to Dixie's New Orleans home. "There's
nothing like having your own brewery," he said.
© 2007 Tom Daykin, Milwaukee Journal
MIDWEST
HOMEBREWER OF THE YEAR:
Joe Formanek, Bollingbrook, IL
MILW BREWING CO. GET'S
LICENSE

Milwaukee Ale House's production brewery, Milwaukee Brewing
Company, at 613 S. 2nd St., received their brewing permits, both
State & Federal, on November 9th. They began brewing in their
50 barrel brewhouse the following Thursday.
In related news, the Museum of Beer & Brewing will be setting
up in the MBCo Tasting Room as an interim site. Proposed timeframe
is "Summer 2008," just in time for the opening of the
Harley Museum.
ABSINTHE: The Green Fairy
With names like Lucid and
Kubler, the once-banned favorite-beverage of van Gogh and Toulouse-Latrec
is back on the market in America, reports Edward Rothstein in The
New York Times (11/15/07). We are talking, of course, about absinthe
... also known as "the green fairy, the green goddess, the
green muse, the glaucous witch, the queen of poisons." Absinthe,
a "high-proof herbal liquor" has been illegal in the United
States "for more than 95 years." The ban was lifted after
lawyers agreed that "the regulated chemical thujone, found
in wormwood and once thought to have been the cause of absinthe's
lure and its dangers did not show up in any significant quantities
in analyses of historical absinthe."
Absinthe figured into "Hemingway's
character Robert Jordan, in 'For Whom The Bell Tolls'," who
kept the "opaque, bitter, tongue-numbing, brain-warming, idea-changing
liquid alchemy" at the ready. Its ban in both Europe and America
resulted from murders and other mayhem allegedly committed by absinthe
drinkers, and medical studies alleging symptoms including "sudden
delirium, epileptic attacks, vertigo, hallucinatory delirium."
Apparently there's now general agreement that such problems were
more likely caused by alcoholism or madness than absinthe by itself.
Edward Rothstein describes its effects simply as "a kind of
relaxed alertness, accompanying the lulling impact of alcohol."
As well as perhaps a bit of bohemian legend ... and a lot of marketing.
(c) 2007 Tim Manners, Cool News at Reveries.com
KOCHANSKI'S CONCERTINA
BEER HALL NOW OPEN


Upcoming
Live Polka Music November 30 - December 1 with Ray Konkol

Andy Kochanski is the new owner of the Concertina Beer Hall, and
he's planning to keep the Polka tradition going on done there in
the Sout'side.

HELLO ANDY PARTY

Were you at the "Hello Andy" Party at the Concertina Beer
Hall on October 13 ? It was chilly, until the Fire Ring got going.
That keg of Point helped out a lot, too. I was there for about 3
hours, and over 100 people stopped by.
KOCHANSKI’S CONCERTINA BEER HALL
1920 S. 37th, just a little Southwest of the El-Ray's on 35th
Signs of progress
for the Pabst brewery redevelopment
The rotating sign on top of the grain elevators
at the former Pabst brewery in downtown Milwaukee was lit up and
set into motion for the first time in seveal years Tuesday night.
Zilber Ltd. founder Joseph Zilber is redeveloping the former brewery
property into a mixed-use urban neighborhood. The brewery was closed
in 1996. The rotating sign has been dormant for several years and
was severely damaged by heavy winds and neglect. It is one of the
largest signs in southeastern Wisconsin and one of the highest signs
in the city.
Zilber hired Poblocki Sign Company to repair the sign, which now
says "The Brewery" on one side and "A Joseph Zilber
Historic Development" on the other side. The sign repair project
included the replacement of motor parts and gears that rotate the
sign, an entirely new face and updated lighting fixtures and bulbs.
Electrical installation for the sign was done by Dairyland Electric,
one of several minority-owned contractors working on the brewery
redevelopment project.
Last week, Urban Spaces, a partnership of Milwaukee residents Christopher
Dobs, Damingo Jones and Daniel Block, announced that they have entered
into a contract to purchase the three-story, 14,000-square-foot
historic blacksmith, wagon and paint shop building at the former
Pabst brewery from Zilber. The sale price was not disclosed. The
partners plan to move their upscale European flower shop, Urban
Sense, from 5911 W. Vliet St. in the Washington Heights neighborhood
to occupy half of the space on the first floor of the building in
the former Pabst brewery. They also plan to create four two-story
loft condos in the brewery building.
The brewery building they are buying was originally built in 1894,
was modified in 1910 and is located just south of what will be the
corner of West McKinley and 11th Street.
The partners plan to have two retailers on the first floor of the
building, including the flower shop. They are negotiating with a
tenant for the second retail space.
The condos will be priced between $250,000 and $350,000. They will
feature amenities such as fireplaces, balconies, high ceilings and
Cream City brick interior walls. This will be the first project
in the former Pabst brewery complex with residential condos.
Urban Sense specializes in upscale and unusual flowers from exotic
areas such as South Africa, New Zealand and Ecuador. Urban Sense
caters to a large number of corporate clients and specializes in
more unusual and spectacular wedding and special event floral arrangements.
The shop will, in addition to flowers, feature a variety of fun
and upscale gifts including candles, stationary, high-end pots and
natural bath products.
The Urban Spaces project is expected to begin construction early
next year and be complete next fall.
Zilber plans to sell some of the buildings in the 20-acre complex
to other developers and redevelop some of the buildings himself.
Other developers that are purchasing properties in the Pabst brewery
complex include Madison-based Gorman & Co., which plans to convert
the 138,000-square-foot former keg house into the 92-unit Blue Ribbon
Loft Apartments, and Boiler House LLC, an investors group led by
developers Max Dermond and Charles Trainer, which plans to redevelop
the brewery's 55,000-square-foot former boiler house. The Albion
Group Architects will move its offices to 4,000 square feet of space
in that building.
(c) 2007 Milwaukee Journal - Sentinel
Please note that
the Museum of Beer & Brewing has a letter of intent to locate
in the 5000 square foot 2nd floor offices of the Historic Pabst
Brewery.
GETTELMAN $1000 BEER, pure malt and hops, has been gone for
decades, but a single keg of it appears at an encore tonight
By RICK Romell, MILWAUKEE JOURNAL
It was the Milwaukee beer with a price on its foamy head.
The label carried the challenge:
A grand - big money when the offer began in 1891 - to anyone who
could prove Gettelman $1000 Beer contained any substitute for pure
malt and hops.
For 80 years, the reward
stood unclaimed, until the last batch of Gettelman rolled off the
line and would-be chemist-detectives lost their chance to become
thousandaires.
That beer truck has long
since left the dock, but now, at least, people will have one more
opportunity to taste the stuff.
At 7 p.m. today, with appropriate
ceremony, the first Gettelman $1000 Beer brewed since 1971 - a single
keg produced according to a recipe squirreled away for years in
family files - will be tapped.
This is cause for some
excitement, particularly among members of the Museum of Beer &
Brewing, which is hosting the proceedings at the Miller Inn, 3931
W. State St.
"It's just a wonderful,
wonderful smooth beer," said Miller Brewing Co. brewmaster
David Ryder, who oversaw production of the Gettelman and is among
the very few to have tasted it in the last 35-odd years.
"We're sure that the
guests at the Museum of Beer & Brewing are really going to have
a treat."
Gettelman never approached
the city's beer giants - Miller, Schlitz, Pabst and Blatz - in size.
But the regional brewer made its mark as an innovator and, as much
as any of its bigger rivals, embodied the German-flavored, lunch-bucket
sensibility of Milwaukee's industrial prime.
Tavern walls around town
once were painted with "Fritzie," an advertising character
with a Tyrolean hat on his head, a Gettelman bottle for a body and,
usually, a smile on his face as he eyed a glass of lager.
Some of the billboards
said "Get. . . Get. . . Gettelman." Others cut to the
heart of things with an even simpler slogan: /"Let's have a
Beer!"/
According to a history
of the A. Gettelman Brewing Co. by family member Nancy Moore Gettelman,
the firm was Milwaukee's first brewer to advertise on television,
sponsoring wrestling matches at the Eagles Club in 1947.
Two years later, Gettelman
introduced non-returnable bottles, cradled in what it called a "Basket
O' Beer."
And in 1957, as the Braves
rolled toward the World Series, a service group sponsored by Gettelman
paid for a canopy to shelter the hillside seats where veterans watched
home games at County Stadium for free.
Gettelman's fortunes, though,
were going flat, and in 1961 the company was sold to Miller, its
next-door neighbor on W. State St. Miller still makes a Gettelman
brand, Milwaukee's Best. But the big brewer pulled the cork on Gettelman's
signature beer after 10 years.
This evening's gathering
is open to the public ($15, but free drinks), and those inclined
to dismiss Gettelman as another anonymous American beer may be surprised.
"This is an all-malt
brew," Ryder said. "(And) it's got special hopping to
it - about 20 bitterness units."
Bitterness is one of the
things that makes beer taste like beer, and 20 bitterness units
is about twice as much as typical mainstream U.S. beers, said Peter
V.K. Reid, editor and publisher of the trade journal Modern Brewery
Age.
"That should be a
nice beer," he said.
Ryder said people likely
would describe Gettelman as having "sort of a European taste."
That probably is to say a German taste: Many German beers are still
brewed according to that country's nearly 500-year-old beer purity
law, which mandates use of barley malt and hops - none of the corn
or rice some American beers use.
With its strict malt-and-hops
formula, Gettelman should be "maybe a little bit beefier beer,
a little more body," Reid said.
The brewing museum, a virtual
entity working on establishing a physical presence, will serve up
other attractions this evening.
Nancy Gettelman will speak
about her book. Fred Gettelman, a great-grandson of the family's
brewing patriarch, will show company memorabilia.
And there will be a tribute
to Fred's grandfather, Fritz, a smart, tough-minded character who
guided the brewery through the '30s and '40s and entertained listeners
with his mastery of the old German-influenced, streetcar-bends-the-corner-around
Milwaukee grammar.
Besides running A. Gettelman,
Fritz found time to invent such things as a steel beer barrel, a
widely used snowplow and a steam-brush bottle washer. Displays of
some of his inventions will be shown.
The principal business,
though, will be the tapping of the keg and the tasting of its contents,
which Ryder and other participants are eagerly awaiting, and which
might even prompt a Fritz-worthy comment like one Nancy Gettelman
highlighted in her book:
"Come, we hoist another
yet!"
Brewery
Ommegang appoints Phil Leinhart as Ommegang Brewmaster - Wishes
Randy Thiel a successful future at New Glarus Brewing
(Cooperstown, New York) Randy Thiel, Ommegang Brewmaster
since 1997, is heading home to his native Midwest. In February,
2008, he will become Director of Quality Control at the New Glarus
Brewing Company of New Glarus, Wisconsin. New Glarus Brewing is
a 100,000 barrel capacity brewery well-known for brewing a wide
range of world-class, handcrafted beers that are distributed exclusively
in Wisconsin. Back in Cooperstown, Phil Leinhart will add the title
and duties of Ommegang Brewmaster to his current responsibilities
as Ommegang Director of Production.
Randy has led Ommegang as Brewmaster since the initial
brewing of Ommegang Abbey Ale Dubbel in 1997. Since then he has
overseen the development of all things Ommegang, particularly the
brewery’s renowned line of Belgian-style ales. During his
tenure the Ommegang portfolio has grown to include Hennepin Farmhouse
Saison, Rare Vos Amber, Three Philosophers Quadruple, Witte Wheat,
Ommegeddon Funkhouse, and Ommegang Chocolate Indulgence Stout, along
with other seasonals and special limited-production beers.
Ommegang beers have garnered awards around the globe, including
a recent gold medal for Hennepin in the prestigious 2007 European
Beer Star Competition. Randy’s skills have been essential
to the ongoing recognition of Ommegang ales and he has also been
personally honored by the best of the international brewing world.
In 2004, he became the first-ever American brewer inducted into
the Knighthood of Brewers Mashstaff, by the Belgian Brewers Guild
in Brussels, Belgium. Randy’s co-workers and friends, in New
York and around the world, wish him all the best in his new endeavors
and raise a toast to him: “Proost, Sir Randy!”
The Ommegang mashstaff will be passed on: Phil Leinhart,
Ommegang Director of Production since January 2007, will take on
the office and responsibilities of Ommegang Brewmaster. Phil has
been in the brewing industry for over twenty years, and has worked
in and studied brewing in England and Germany, as well as in the
US. He has practiced his craft in breweries ranging from brewpubs
to craft breweries to – most recently – Anheuser-Busch
in Newark, New Jersey. Phil arrived at Ommegang in January 2007
to help increase brewing capacity and to manage installation of
new packaging and brew house equipment. Since then he has overseen
2007’s record-breaking brewing production at Ommegang.
Phil says he is “pleased and honored to assume the
Brewmaster responsibilities as Randy relinquishes the mashstaff,”
while Randy wants to assure every Ommegang devotee that he “is
leaving Ommegang in fantastically capable hands – hands that
will help Ommegang imagine and produce even more fine Belgian-style
ales.”
For more information on Phil Leinhart and Brewery Ommegang,
contact Larry Bennett at 607-544-1802.
For more information on Randy Thiel and New Glarus Brewing,
contact Deborah Carey, New Glarus Brewing at 608-527-5850.
Brewery Ommegang opened in 1997 as a craft brewery dedicated
to making fine Belgian-style ales. It currently brews five ales all
year-round as well as seasonals. The beers are distributed
in forty-five states and have won wide following by connoisseurs of
fine beer. The brewery is located on a 136-acre farmstead on the banks
of the Susquehanna River in Cooperstown, NY.
For further information contact info@ommegang.com, call 1-800-544-1809,
or visit www.ommegang.com. UK
Whisky Consultation
It is not resolution, but regulation driving New Year optimism
in Scotch whisky production, as the UK government this week opens
consultation on new rules to protect the liquor's reputation internationally.
The proposed amendments will restrict how the product is labelled
and sold in the country, with a particular focus on protecting the
geographical origin of the product.
The rules have been set out by the UK Department for Environment,
Food and Rural Affairs (DEFRA) following the adoption last month
of new laws regarding production and labelling of spirits by the
European parliament.
According to the European Commission, the new regulations
will safeguard the reputation of the bloc's spirit brands by taking
into account both traditional production methods, and technological
innovations where there is a link to improvements in quality.
Interested parties have therefore until 25 March 2008 to
submit their views on how Defra's new production rules for whisky
will impact on their operations, a deadline which cannot come soon
enough for trade body, the Scotch Whisky Association (SWA).
SWA spokesperson David Williams told BeverageDaily.com
that he believed the proposed amendments were "fundamental"
to protecting both the quality and reputation of Scotch amidst increasing
global demand for the product.
"It is an exciting time for Scotch producers, particularly
in markets like the US, India and Russia on the back of considerable
investment by the industry in warehousing and distilling,"
he said.
"We are glad the industries campaign for greater protection
is recognized and hope the measures will be implemented as soon
as possible."
Defra's proposals, in their current form, will tighten
labelling requirements on whisky, both in terms of geographic and
cask origin, in a bid to build better consumer understanding of
what exactly constitutes Scotch whisky.
"Passing the regulations would offer producers a robust
legal framework to prevent unfair competition by supplying consumers
worldwide with vital information about the product and where it
came from."
With Scotch whisky increasingly being sought after, the
changes could prove another important step in boosting profitability
for producers.
Williams added that although 2007 export figures were not
available, the SWA was anticipating further growth on the back of
record global sales for the product during the previous year.
In 2006, Scotch whisky exports rose four per cent in value
over the previous year to £2.5bn according to the SWA. The
rise beat the previous annual sales record of £2.4bn in 1997,
reflecting healthy optimism in the market.
The amendments, announced earlier this year, will require
Scotch whisky to be classified under one of fivedefinitions, which
must be used on labelling.
These definitions will be: Single Malt Scotch whisky, Single
Grain Scotch whisky, Blended Scotch whisky, Blended Malt Scotch
whisky and Blended Grain Scotch whisky.
Five regional categories will also be initially allowed
for use on labels including Highland, Lowland, Speyside, Campbeltown
and Islay, with the possibility of additional protected regions
added later.
However, these labels will not be available for products
that are not wholly made in their respective regions. This will
also apply to labels and promotional material using a name linked
to a specific distillery, if it is not produced at the relevant
site.
Scotch whisky must also be wholly matured in Scotland,
with export strictly prohibited unless a product has first been
bottled and labelled in the country. Exports in wooden casks would
also be prohibited.
(c) 2008 Neil Merrett - Beverage Daily
CRAIG PETERSON BREWS BUFFALO
WATER
Craig Peterson is becoming a serial entrepreneur. By day, he’s
the president and chief executive officer of Zigman Joseph Stephenson
Inc., a public relations, marketing communications, lobbying and
public affairs firm based in Milwaukee’s Historic Third Ward.
From that helm, he has worked for clients and projects as diverse
as Crate & Barrel, opponents of the now-defeated PabstCity development
and numerous other commercial ventures and political campaigns.
Peterson also is the co-owner and co-founder of Milwaukee World,
a local blog specializing in political and crime coverage. In addition,
he’s dabbled in commercial real estate and several other businesses.
Peterson most recently added another new venture to his
growing resume of projects – a beer company. Earlier this
year, Peterson created Buffalo Water Brewing Co., a new beer brand
brewed and packaged in Milwaukee. The company’s first beer,
Bison Blonde Lager, is being introduced to the marketplace this
month. Peterson concocted his brewing venture when he was leasing
office space for Zigman Joseph Stephenson at the intersection of
Water and Buffalo streets.The Buffalo Water name was too good to
leave alone, Peterson said, and begged to be developed into a beer
brand.“I talked to my friends in the brewing business, and
they said the name is ingenious,” he said.
The first beer produced by Buffalo Water is Bison Blonde
Lager, beer specifically formulated to be paired with Buffalo wings,
Peterson said.“The No. 1 finger food is Buffalo wings,”
he said. “And we want the name to be synonymous with wings
and hot foods.”To create his new beer, Peterson sampled 30
different beers he thought would match well with spicy foods such
as Buffalo wings. He eventually found a profile that matched well,
and he then tracked down its recipe online. With the help of a master
brewer, that recipe was tweaked to create Bison Blonde Lager.
While Bison Blonde Lager is a craft beer, it’s different
from most microbrews, Peterson said. Bison Blonde Lager is relatively
low in alcohol and light in color and in flavor. Many other microbrews
have higher alcohol content, heavier flavors and use larger amounts
of hops.“This is what I’d call a crossover beer,”
Peterson said. “A lot of women don’t like the hops,
heaviness and alcohol content. This beer appeals to people who don’t
have an appreciation for big beers. And bartenders like it (Bison
Blonde). They can sell twice as much of it (because of the lower
alcohol content and lighter flavor).”Bison Blonde Lager was
formulated for easy drinking – what Peterson calls “poundability.”
One of the marketing slogans Buffalo Water Brewing is using to promote
the beer is “Slam a Blonde Tonight.”
Peterson knows lobbying, marketing, public relations and
sales, but his expertise isn’t in beer brewing itself. He
has created an alternating proprietorship of brewing premises with
Milwaukee Brewing Co.’s Second Street Brewery at 613 S. Second
St. Milwaukee Brewing Company is owned and operated by Jim McCabe,
owner of the Milwaukee Ale House.“We are a separate company
that leases the space needed to brew our product,” Peterson
said. “We took a page from the Sam Adams book.”
By using alternating proprietorship relationships, Peterson
will be able to have Buffalo Water beer brewed at several locations
around the country, when he is ready to enter different markets.
And having the beer in other markets is a key part of his business
plan. “The East Coast and New York state is the holy grail,”
Peterson said. “That’s where we want to go. Every year,
they have a Wing Festival over the Labor Day weekend. In two days,
they draw almost as many people as they do in the whole Summerfest.”
And Water Buffalo’s name could help it gain ground
in Western states such as Colorado, where the American bison is
a cultural icon.
The first batch of Bison Blonde Lager was finished at the
end of October, Peterson said. The beer is now available in two
bars – the Milwaukee Ale House, 231 N. Water St., and Just
Arts Saloon, 181 S. Second St. By Jan. 1, Peterson said, one prominent
retail chain will sell the beer. He declined to name the chain.
Peterson said current trends give his startup beer company
a good chance for success. “Craft-brewed beer is the fastest
growing segment of the alcoholic beverage industry,” he said.
“Craft beer is up 17.8 percent in 2006 vs. 2005 and 31.5 percent
in the last three years.“People are coming back to beer. Many
of us switched to spirits as adults, then switched to wine which
taught us to pay more for a beverage. We’re accustomed to
a higher price point, but don’t want to go back to a huge
brewed product.”
Peterson and his consultants are working to create two
additional beers for Water Buffalo Brewing Co. – a witte (white)
beer named Ghost and a nutty ale named Horny Buffalo. “We
have a lot of fun playing on words and with the packaging,”
Peterson said.
Buffalo Water Brewing has two full-time employees now –
one in marketing and package design and the other who handles viral
marketing. In the next few weeks, the brewery will hire a full-time
salesperson who will sell tap lines to bars around the state, Peterson
said.
The brewing company, in its first year of operation, should
grow sales by about 100 percent in the next three years, Peterson
said. In later years, growth should taper to 15 to 20 percent.
Peterson’s marketing skills will help set his microbrewery
apart because many other microbrewers are experts in beer brewing,
but not in selling their product.“We’re a marketing
engine,” he said. “We already have a good-tasting beverage
to market, and we take a lot of enjoyment in selling it. That’s
one advantage we have right out of the box.”
© 2007 Eric Decker - Small Business Times
LARRY
BELL INTERVIEW
Our
ears perked up a few months ago about Bells Brewery reintroducing
themselves into the market under a different label. Hopes were raised
that maybe this winter we'd get a Two-Hearted Ale, a Cherry Stout,
that maybe we'd have a replacement for Bell's Oberon this summer.
On the day of the rollout of the new Kalamazoo brew, we got in touch
with Larry Bell about the pullout of Bell's Beer from the Chicago
market, where we can find the new Kalamazoo offering, and more about
wholesaler law than we ever thought we knew.
Where exactly could an intrepid beer explorer find this new beer?
Will we get an unfiltered wheat ale, (coughOBERONcough) next year?
Cross your fingers and read more after the jump.
Chicagoist: Before I ask you about the new beer, give me the Cliffs
Notes on your pullout from the Chicago market. It's basically a
dispute with your distributor, correct?
Larry Bell: Pretty much. National Wines and Spirits last year was
trying to sell the Bells brand, and we did not come to an agreement
on the brand being sold. And at that point we really couldn't afford
to stay in the Chicago market
C: Are there any plans to bring back the Bell's label itself back
to Chicago?
LB: I don't forsee that right now. I can't see
that right now. Right now National Wine and Spirits owns the rights
to Bells forever. We are unable to reach any agreement with them,
and so nothing happens with it.
C: You know,
it doesn’t seem right that you don’t have control over your own
product. I mean…forever?
LB: Well, yeah...you know, there are reasons for the (Beer Industry
Fair Dealing Act of 1982). Those laws for the wholesalers were written
so that wholesalers were protected from big breweries crushing the
wholesaler. And that's certainly understandable. Hopefully over
time, we can look at some ways that maybe some smaller breweries
can have a little bit more protection. But like I say, we've dealt
with these laws in other states, and it's been fine. It's unfortunate
that our relationship with National Wines and Spirits has degenerated
so bad that no deal can be done. Y'know, the thing is, the law isn't
so much different than a lot of states that we do business in. But
unfortunately, National Wines and Spirits wanted to use some real
hardball tactics, and wasn't interested in working with their so-called
brewery partners when they were doing all this change last year.
Because our brand has been bought and sold any number of times.
C: Is it still just business at this point, or is it personal?
LB: I don't
think there's any love lost between the two companies. [laughs]
We are really grateful for these first two wholesalers to pick us
up, and we're generally pretty supportive of what's called the three
tier system of beer distribution in the US. I don't want people
to get the impression that I'm out there bashing wholesalers, because
I'm not. Unfortunately, I got into a relationship with a wholesaler
that didn't have our best interest at heart.
C: So is this a sort of re-entry of the market for Kalamazoo, and
by proxy Bells?
LB: We're
not re-entering the market as Kalamazoo Brewing. Kalamazoo Brewing
is the former name of the corporation. The name of the corporation
is Bells Brewery Incorporated now. We are re-entering the market
with a new brand called Kalamazoo.
C: This seems like something of a legal loophole.
LB: Well, the law says that you can assign a new brand to whatever
wholesaler you want. There was in this last year a case concerning
brand extension in Illinois, where Heineken had come into Illinois
with Heineken Premium Light, had assigned it to a different wholesaler,
and the Heineken wholesaler sued saying they had a right to it.
Well, they lost. Illinois then changed their law to say that a brand
extension has to go to the wholesaler of that brand. Well, that's
fine. What we're coming back with is not a brand extension, but
actual new brands.
C: So you of course have a different distributor for this product.
LB: That's correct. We have assigned two distributors, Central Beverage
and Schamberger.
C: I'm guessing you plan on getting sued over this.
LB: We don't
know. In October in a conversation with National Wines and Spirits,
at that point they told me their intention was to sue us, and make
it as lengthy and costly a court battle as they could. Whether or
not that's still their opinion, I don't know.
C: Was this based on the dispute over the Bells brand, or did it
have to do with this new Kalamazoo label?
LB: No, that was [for] Kalamazoo, they're certainly aware of our
intentions.
C: So, about
this new beer – what exactly is the deal?
LB: Well, it
actually shipped from the brewery [December 3rd]…and goes on tap
[Tuesday, December 4th].
C: I've seen info on a few different beer labels for the Kalamazoo
Brewery - what are you rolling out?
LB: We are rolling out one beer in about ten accounts,
on draft only. That is the Kalamazoo Royal Amber Ale.
C: Is there any equivalent to an existing Bell's product? LB: These
are new products. They're different recipes, they have their own
unique flavor profiles.
C: Do you have plans to bring anything else to the market?
LB: Basically, we've got to wait and see what's going to happen.
If National decides that they do indeed want to sue, then I suspect
they'll have to do that fairly quickly, and we'll all wind up in
court to see what the judge has to say. When I spoke to them in
October, they had told me that they intended to get a temporary
restraining order against us. So, we'll see. And then go from there.
We've got some legal opinions that say that the law is on our side.
we believe that we would prevail in a court of law for the right
to sell this brand, but we are moving ahead very slowly...and deliberately.
Again, if National wants to do something they'll have to do it relatively
soon, they'll have to let us know that they're going for the restraining
order and we would all go to court together. And I would suspect
that if that were to happen then I think it would happen next week.
It would have to happen relatively soon.
C: So, in a perfect
world, is there any chance we'll get something like an Oberon next
summer?
LB: We have registered a trade name for a Kalamazoo unfiltered wheat
ale, so there's a possibility that an unfiltered wheat beer could
see Chicago. If we do prevail, there's one other name that we filed
for that we don't have label approval for, but I was able to make
a special purchase of some European hops this last year, a relatively
small quantity...but we've been holding on to those, and if everything
goes our way then we will make a special double IPA for the Chicago
market using those.
Want to get your hands on the new Kalamazoo? The taps that’ll have
the brew in Chicago are: Clark Street Ale House, Lemmings, Silver
Cloud, Northside Bar & Grill, The Handlebar and Twisted Spoke. Outside
the city, Kalamazoo will be at Brixie's, Kendall Pub, Chef Paul's
Bavarian Lodge, Jimmy's Grill, Old Town Pub - Geneva and Wasco,
and will also be available at Durty Nellies next week.
(C)
2007 The Chicagoist
LARRY BELL
@ WALL STREET JOURNAL
Small Brews Show They're Not Weak Beer - As
Popularity Rises, Specialty Brewers Challenge Distributors
Last fall, Larry
Bell yanked the beers made by his small Michigan brewery out of
Chicago, where they enjoyed a loyal following, rather than see the
rights to market them there sold to another distributor. He worried
that his specialty beers would get lost among the distributor's
mass-market brands.
"I didn't feel that they were the right fit for us,"
says Mr. Bell, who founded his brewery, now based in Comstock, Mich.,
in 1985. Last week, Mr. Bell quietly re-entered the Illinois market
with a new brand, even though he expects to be sued by his former
distributor, National Wine & Spirits Inc. Mr. Bell found two
distributors, Central Beverage Co. and Schamberger Brothers Inc.,
in the Chicago area willing to take on his new Kalamazoo Royal Amber
Ale despite the possibility they'll be sued, too.
The maneuver is perhaps the most audacious in a
string of recent efforts by small-batch "craft" brewers
in the U.S. to try to assert more control over how their beer is
sold as they gain in popularity -- and clout. The craft brewers
are using this new influence to stir up changes with beer distributors.
Other brawls have erupted in New York and Texas.
The fights stem from the nation's complex regulations for
selling alcohol. Under laws that date to the repeal of Prohibition
in 1933, beer generally must be sold through distributors. Producers
like Bell's Brewery sell the brew to a distributor, which marks
up the price and trucks it to a bar, restaurant or store, which
then sells it to a consumer. The system was designed to keep alcohol
producers from running bars and restricting consumer choice.
States were given authority to regulate alcohol sales within
their borders. Many, including Illinois, have enacted so-called
franchise laws, designed to protect beer distributors from being
dropped arbitrarily by a brewer after they have spent considerable
resources building a brand. The laws prevent a brewer from terminating
a distributor except under certain circumstances, such as fraudulent
business dealings. Distributors, on the other hand, generally have
the power to sell distribution rights whether the brewer likes it
or not.
Historically, craft brewers have made relatively little
fuss over distributors, in part because they have been happy to
have companies willing to hawk their brands. But now, at a time
when craft beer has become the industry's fastest-growing segment,
some small brewers are taking greater control over their destinies.
They are attempting to dump their distributors or fighting moves
to sell distribution rights -- often over allegedly poor service.
Craft brewers seem "to be feeling their oats a bit,"
says Benj Steinman, editor of Beer Marketer's Insights, an industry
publication.
Last year, Mr. Bell was dismayed when National Wine &
Spirits, an Indianapolis company, insisted on selling distribution
rights to Chicago Beverage Systems, a unit of Reyes Holdings LLC,
one of the nation's largest beer distributors. He worried the company,
which sells mass-market brands, including Miller Lite, would devote
little attention to his beers.
In an emailed statement, James Doney, president of Chicago
Beverage Systems, said "we were looking forward to adding Bell's
to our portfolio of fantastic craft beers" and "were puzzled
by Larry Bell's choice to leave the market."
Though Illinois accounted for 11% of his sales,
Mr. Bell left the state and entered new markets such as Virginia
and Florida. But he decided to return to the Chicago market after
his email inbox was flooded with Illinois residents thirsting for
Bell's, says Mr. Bell, 49 years old, a native of the Chicago area
who maintains a home in the city.
"I was really bummed," says 29-year-old Chicagoan
Sean Ludera, a devotee of such brands as Bell's Two Hearted Ale
and Bell's Oberon Ale.
Mr. Bell has taken a measured approach for legal reasons,
creating the new brand, which partly pays homage to the brewery's
first home in Kalamazoo, Mich. The beer's recipe is also different
than the brewer's traditional brands. After consulting with a lawyer
about Illinois law governing breweries, Mr. Bell believes he can
return to the market using new distributors as long as he offers
new brands with new recipes. "I fully believe the law is on
our side," he says.
About two months ago, he says, Greg Mauloff, an executive
vice president with National Wine & Spirits, warned him he would
face a long legal fight if he tried to come back to Illinois. Mr.
Mauloff declined to comment.
Mr. Bell's new brew is available in about a dozen
bars in the Chicago area. Edward C. Bronson, a software architect
in Chicago who has known Mr. Bell for 15 years, was drinking Kalamazoo
last week at the Clark Street Ale House, also on the city's North
Side. "I wanted to get some tonight because I'm not sure we're
going to be able to taste it again."
Mr. Bronson, a beer judge for regional competitions who
used to run a microbrewery, said he was annoyed when he learned
that Bell's wouldn't be sold in Illinois anymore. So much so that
he said he went to his local liquor store last year and bought four
cases of Bell's Two Hearted Ale "so I would have a store."
Comparing Kalamazoo with other Bell's labels, Mr. Bronson
said it was unlike anything else he has tasted from the company.
"This is definitely different beer -- it has a surprising,
nice malt character that I really enjoy."
Several recent spats between small brewers and distributors
have wound up in court. In February, New York's Brooklyn Brewery
Inc., a fast-growing producer of beers such as Brooklyn Lager and
Brooklyn Brown Ale, notified one of its distributors, Gasko &
Meyer Inc., that it would terminate their agreement. Brooklyn Brewery
was disappointed with its sales in the five counties in upstate
New York in which Gasko & Meyer sold its beer, and complained
that the distributor made late deliveries and sometimes delivered
stale beer.
Gasko & Meyer responded by suing the brewer in New
York state court, claiming, among other things, that Brooklyn Brewery
failed to properly notify it of any failures to adhere to their
distribution deal, which began in 2001. A judge in September rejected
Gasko & Meyer's request for a preliminary injunction to keep
Brooklyn Brewery from changing wholesalers. Its new wholesaler,
Lobo Distributing Co., has rapidly increased sales, says Steve Hindy,
the brewer's president. Gasko & Meyer's lawsuit is still pending;
officials at the distributor declined to comment.
Trying to switch distributors "is a big gamble for
a small company like ours, because these lawyers are not cheap and
you want good representation," says Mr. Hindy.
Mr. Hindy says heightened consumer demand for craft beers
is giving small brewers confidence to "assert our rights more
forcefully." Also emboldening them: Many distributors that
once ignored craft beers are now clamoring to add them to their
lineup to increase profits. It "is a whole different world
for us than has existed in the last 20 years," Mr. Hindy says.
Back in Michigan, Mr. Bell is bracing for a lawsuit and
didn't do much celebrating of his beer's return to the Windy City.
He has been taking it easy because he had surgery last month to
remove his prostate after being diagnosed with cancer. "It's
major surgery, so I'm watching my energy level," he says. "There's
plenty of life left for drinking beer."
(c) 2007 David Kesmodel - Wall Street Journal 2007
2 MORE WISC. MICRO DISTILLERS
LAUNCH
Yahara Bay & 45th Parallel Begin
Distribution
YAHARA
BAY
"Dec. 1, or maybe shortly thereafter,
distiller and owner Nick Quint figures to have his first batch of
locally produced Yahara Bay light rum on liquor store shelves and
in bars throughout the area. Shortly after that, we can expect to
see vodka, apple brandy and other spirits produced in his 80-gallon
distillery from German manufacturer Christian Carl.
The entrepreneur applied for his distiller's license in May and
received both federal and state permission in September, a turnaround
that would confound Milwaukee distiller Guy Rehorst, whose approval
process took close to two years.
"I was granted DSP #5 in the state," says Quint. "I know of Rehorst
and (vodka producer 45th Parallel Spirits) in New Richmond, but
I don't know who the other two distillers are." Quint doesn't believe
either of the unknown distillers are local, making him the first
distiller to operate legally in Dane County.
The lack of Wisconsin distilling licenses, unlike licenses granted
to wineries and microbreweries, helps limit the appeal of such enterprises
because state laws forbid tasting rooms and retail sales outlets
attached to distilleries.
Yahara Bay Distillery is located on Kingsley Way in the industrial
park tucked between Park Street and Fish Hatchery Road south of
the Beltline (in Madison, WI)
In addition to producing his own brand, Quint says he plans on contract
distilling for several customers. He also has an importer's license
that will allow him to work with sources overseas for spirits and
ingredients.
Gin is next on the list as he explores the possibilities his still
offers."
(c) 2007 Mike Muckian
45TH PARALLEL
(from "The 45th Parallel Story" on their website....)
"45th Parallel Vodka arrives from a small family owned distillery
in the Western Wisconsin town of New Richmond, situated about 50
minutes east of downtown Minneapolis. Using a hands on approach,
every drop in every bottle of 45th Parallel Vodka is entirely produced
and bottled within our facility. Our grain is of the highest quality.
A local farmer, graced with a most superb reputation of skill, consistency
and honesty, supplies our grain. Taking much personal care in our
process, we patiently ferment our mash and slowly distill in small
batches to avoid unwanted flavors. We filter carefully in an effort
to retain the positive elements. Too much filtering removes the
good with the bad leaving a vacant spirit without body and flavor.
Our method embraces the natural flavors extracted from the grains;
an expression of the land. Our vodka proudly has no additives. The
result is a sweeter aroma and a clean and balanced taste; an artisan
alternative to other mass produced varieties.
A marker on the side of old Highway 51 in Wisconsin, north of Wausau,
south of Merrill, informs passersby they are at the 45th Parallel
(half-way between the equator and the North Pole). This latitude
is immediately shared with Minneapolis-St. Paul, then South Dakota’s
plains, Yellowstone National Park, Idaho and Oregon. To the east
marks Door County Wisconsin, Michigan, northern Vermont, New Hampshire
and Maine. On the other side of the world markers are perhaps visible
in France’s famous Burgundy and Bordeaux wine regions, Italy’s Piedmont
Region, the Balkans, China, Russia, and northernmost Japan.
Our facility is located within a few miles of the 45th parallel.
It is our family’s belief in hard work, commitment to strict standards
of excellence, and determined focus that we will produce our 45th
Parallel Vodka of unparalleled quality.
45th Parallel is now being distributed in eastern Wisconsin by General
Beverage Oshkosh.
45th PARALLEL SPIRITS, LLC,
1570 Madison Ave., New Richmond, WI 54017 - (715) 246-0565." (c)
45th Parallel 2 |