WHISPERING JEFF(tm)
NEWS, RUMORS & GOSSIP(tm)
FRESHNESS DATED AUGUST 8, 2009

MILLER'S BEER SALES RISE
SABMiller plc, the London-based parent company of Miller Brewing Co., today reported that its volume of lager sales increased 11 percent over the past 12 months, with organic growth of 7 percent.
The company's revenues grew 16 percent, benefiting from price increases and mix improvements, which offset the impact of higher input costs.
"The underlying performance of the group has been good and was at the upper end of management's expectations. The results have benefited from successful revenue management and enhanced productivity as well as favourable exchange rates in some of our major countries," the company said in statement.
In North America, Miller's full year domestic sales to retailers (STRs) grew by 3.1 percent after adjusting for the extra trading day in the current year and were up 0.7 percent on an organic adjusted basis.
Trading-day adjusted STRs of Miller Lite were up 1.1 percent for the full year. On a similar basis, annual STRs of the worthmore brand portfolio, including Sparks, grew 49 percent, driven by the national launch of Miller Chill and the strong double-digit growth of Peroni Nastro Azzurro and Leinenkugel's.
Miller's domestic net revenue per barrel increased by 4.0 percent for the full year.
(c) 2008 Small Business Times


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.

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.

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 2007

NOTE: For more on Micro & Craft Distilling, such as Distillers, Publications, Still Manufacturers & Supplies, ...
visit our Micro 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 to brew 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

Monks at St. Sixtus Battle Resellers
The Trappist monks at St. Sixtus monastery (located in Westvleteren, Belgium)have taken vows against riches, sex and eating red meat. They speak only when necessary. But you can call them on their beer phone.

Monks have been brewing Westvleteren beer at this remote spot near the French border since 1839. Their brew, offered in strengths up to 10.2% alcohol by volume, is among the most highly prized in the world. In bars from Brussels to Boston, and online, it sells for more than $15 for an 11-ounce bottle -- 10 times what the monks ask -- if you can get it.

Only seven beers in the world have the right to call themselves Trappist (one is actually brewed in the Netherlands). Except for Westvleteren, nearly impossible to find except at the monastery where it's brewed, they're all available online and in specialty beer shops.

For the 26 monks at St. Sixtus, however, success has brought a spiritual hangover as they fight to keep an insatiable market in tune with their life of contemplation.

The monks are doing their best to resist getting bigger. They don't advertise and don't put labels on their bottles. They haven't increased production since 1946. They sell only from their front gate. You have to make an appointment and there's a limit: two, 24-bottle cases a month. Because scarcity has created a high-priced gray market online, the monks search the net for resellers and try to get them to stop.

"We sell beer to live, and not vice versa," says Brother Joris, the white-robed brewery director. Beer lovers, however, seem to live for Westvleteren.

When Jill Nachtman, an American living in Zurich, wanted a taste recently, she called the hot line everybody calls the beer phone. After an hour of busy signals, she finally got through and booked a time. She drove 16 hours to pick up her beer. "If you factor in gas, hotel -- and the beer -- I spent $20 a bottle," she says.

Until the monks installed a new switchboard and set up a system for appointments two years ago, the local phone network would sometimes crash under the weight of calls for Westvleteren. Cars lined up for miles along the flat one-lane country road that leads to the red brick monastery, as people waited to pick up their beer.

"This beer is addictive, like chocolate," said Luc Lannoo, an unemployed, 36-year-old Belgian from Ghent, about an hour away, as he loaded two cases of Westvleteren into his car at the St. Sixtus gate one morning. "I have to come every month."

Westvleteren's three products, a dark creamy beer known as "the 12," best in the world, ahead of beers including Sweden's Närke Kaggen Stormaktsporter and Minnesota's Surly Darkness. "No question, it is the holy grail of beers," says Remi Johnson, manager of the Publick House, a Boston bar that has Westvleteren on its menu but rarely in stock.

Some beer lovers say the excitement over Westvleteren is hype born of scarcity. "It's a very good beer," says Jef van den Steen, a brewer and author of a book on Trappist monks and their beer published in French and Dutch. "But it reminds me of the movie star you want to sleep with because she's inaccessible, even if your wife looks just as good."

Thanks to the beer phone, there are no more lines of cars outside the monastery now. But production remains just 60,000 cases per year, while demand is as high as ever. Westvleteren has become almost impossible to find, even in the specialist beer bars of Brussels and local joints around the monastery.

"I keep on asking for beer," says Christophe Colpaert, manager of "Café De Sportsfriend," a bar down the road from the monks. "They barely want to talk to me." On a recent day, a recorded message on the beer phone said St. Sixtus wasn't currently making appointments; the monks were fresh out of beer.

Increasing production is not an option, according to the 47-year-old Brother Joris, who says he abandoned a stressful career in Brussels for St. Sixtus 14 years ago. "It would interfere with our job of being a monk," he says.

Belgian monasteries like St. Sixtus started making beer in the aftermath of the French Revolution, which ended in 1799. The revolt's anti-Catholic purge had destroyed churches and abbeys in France and Belgium. The monks needed cash to rebuild, and beer was lucrative.

Trappist is a nickname for the Order of Cistercians of the Strict Observance, who set up their own order in La Trappe, France, in the 1660s because they thought Cistercian monasteries were becoming too lax. The monks at St. Sixtus sleep in a dormitory and stay silent in the cloisters, though they speak if they need to. Today, though, Trappists are increasingly famous for making good beer.

Seven monasteries (six are Belgian, one, La Trappe, is Dutch) are allowed to label their beer as Trappist. In 1996, they set up an alliance to protect their brand. They retain lawyers in Washington and Brussels ready to sue brewers who try use the word Trappist. Every few months, Brother Joris puts on street clothes and takes the train to Brussels to meet with fellow monks to share sales and business data, and plot strategy.

The monks know their beer has become big business. That's fine with the brothers at Scourmont, the monastery in southern Belgium that makes the Chimay brand found in stores and bars in Europe and the U.S. They've endorsed advertising and exports, and have sales exceeding $50 million a year. They say the jobs they create locally make the business worthy. Other monasteries, which brew names familiar to beer lovers such as Orval, Westmalle and Rochefort, also are happy their businesses are growing to meet demand.

Not so at St. Sixtus. Brother Joris and his fellow monks brew only a few days a month, using a recipe they've kept to themselves for around 170 years. Two monks handle the brewing. After morning prayer, they mix hot water with malt. They add hops and sugar at noon. After boiling, the mix, sufficient to fill roughly 21,000 bottles, is fermented for up to seven days in a sterilized room. From there the beer is pumped to closed tanks in the basement where it rests for between five weeks and three months. Finally, it is bottled and moved along a conveyor belt into waiting cases. Monks at St. Sixtus used to brew by hand, but nothing in the rules of the order discourages technology, so they've plowed profits into productivity-enhancing equipment. St. Sixtus built its current brewhouse in 1989 with expert advice from the company then known as Artois Breweries.

In the 1980s, the monks even debated whether they should continue making something from which people can get drunk. "There is no dishonor in brewing beer for a living. We are monks of the West: moderation is a key word in our asceticism," says Brother Joris in a separate, email interview. "We decided to stick to our traditional skills instead of breeding rabbits." The result is a brew with a slightly sweet, heavily alcoholic, fruity aftertaste.

One day recently, the wiry, sandy-haired Brother Joris returned to his office in the monastery after evening prayers. He flipped on his computer and went online to hunt for resellers and ask them to desist. "Most of the time, they agree to withdraw their offer," he says. Last year, St. Sixtus filed a complaint with the government against two companies that refused -- BelgianFood.com, a Web site that sells beer, cheese, chocolate and other niche products, and Beermania, a Brussels beer shop that also sells online. Both offer Westvleteren at around $18 a bottle. "I'm not making a lot of money and I pay my taxes," says BelgianFood.com owner Bruno Dourcy. "You can only buy two cases at once, you know." Mr. Dourcy makes monthly two-hour car trips from his home in eastern Belgium.

© John W. Miller - DowJohns.com, from the Wall Street Journal

MIDWEST HOMEBREWER OF THE YEAR:
Joe Formanek, Bollingbrook, IL

Miller Brewing to acquire Grolsch
SABMiller plc, the London-based parent company of Miller Brewing Co., announced it plans to buy Koninklijke Grolsch N.V., a Dutch brewer, for $1.2 billion to expand its portfolio of premium beers, the fastest-growing segment of the world beer market.
Grolsch is a 400-year-old iconic brewer. In addition to the beer that bears its own name, Grolsch also produces Spring Bock and Autumn Bock beers.
SABMiller plans to bring Grolsch into new markets, notably in Africa and Latin America, where the premium segment is still in its infancy, as well as Central and Eastern Europe.
Commenting on the transaction, Graham Mackay, chief executive of SABMiller, said, "Grolsch will provide SABMiller with a powerful addition to its international brand portfolio. Within the SABMiller family Grolsch will continue to build on almost 400 years of brewing heritage, and together we will establish new positions in the most important emerging beer markets around the world. Both companies share a passion for the brewing tradition, and we are delighted to be part of this new chapter in Grolsch's development."
Ab Pasman, chief executive of Grolsch, said, "In addition to financial considerations it was important for us to give a lot of attention to the interests of our employees, customers and our home region. We were doing a good job executing our independent strategy. When we were asked to consider SABMiller's proposal the key question was if greater value could be achieved than through our own existing strategy. Since this appeared to be the case we entered into discussions and we believe that SABMiller's intended Offer delivers benefits to all of our stakeholders. We look forward to continuing to build our position as a premium brand within the new family."
Miller is in the midst of a proposed merger with Molson Coors Brewing Co.
(c) 2007 Small Business Times

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 OPENS


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


Bell's beer is coming back to Chicago
A year after pulling its beers from Chicago taps and liquor stores, Bell’s Brewery Inc. is making plans for a return.

The Kalamazoo, Mich., brewery stopped serving Chicago after a dispute with National Wine & Spirits Inc., the Indianapolis company that holds the rights to distribute Bell’s Beer in Illinois.

The label’s disappearance from local bars that cater to specialty-beer lovers, such as the Clark Street Ale House and the Hop Leaf, made headlines last year, and sparked a wave of hoarding among beer aficionados.

Brewery president Larry Bell says he has found a way to get around the impasse: He has created three new beers specifically for the Chicago market.

“This is a different beer,” he says. “These are not the beers that were assigned to them.”

Mr. Bell, a Park Forest native, says he is finalizing contracts with two distributors to bring the beers, under the name Kalamazoo, to bars and restaurants in just a few areas of Chicago. The company already has federal permits to sell three varieties of Kalamazoo — Indian pale ale, porter and royal amber ale.

Each bottle will have a label reading: “Brewed especially for the people of the great state of Illinois.”

Mr. Bell also needs a license and label approval from the Illinois Liquor Control Commission, but litigation may be a more significant obstacle.

He says National Wine & Spirits officials have told him they will sue to stop the sale of Kalamazoo beers in Chicago. NWS executives could not be reached for comment Monday afternoon.

“I think it will be a very interesting court case,” Mr. Bell says. “They’ve promised to make it as messy and difficult as they can.”

The threat of a lawsuit is one reason the Kalamazoo beers will be available only in a few places at first.

“We know we’re going to get sued, so we’re just sticking our toes in the water with a couple of people who are willing to get in the water with us,” Mr. Bell says.

The dispute between Bell’s and NWS arose in the fall of 2006, when NWS subsidiary Union Beverage Co. planned to sell the distribution rights for Bell’s Beer to Chicago Beverage Systems LLC, a large national wholesaler that handles Miller and Coors beer.

The Illinois law on beer distribution gave Mr. Bell no voice in stopping that deal. Rather than go along, Mr. Bell pulled his beer from Chicago.

Many beer lovers in Chicago have bemoaned the loss of Bell’s.

“I hear from tons of people, more than I can handle,” Mr. Bell says, adding that sales of Bell’s products have quadrupled in northwest Indiana. He declined to disclose the brewery’s revenue.

(c) 2007 Crain's Chicago Business

Eatery is on tap in Logan Square
Craft brewer plans to convert historic century-old loft
By Jeanette Almada, Chicago Tribune
Revolution Brewing LLC will convert the 12,500-square-foot, two-story timber loft built in 1907 at 2323 N. Milwaukee Ave., into Revolution Brewing. It's currently occupied by Display Signs & Design.

Josh Deth, a primary owner of the bicycle-themed Handlebar in Wicker Park and former Goose Island Beer Company brewer, is a principal of the LLC.

The developer is under contract to buy the building for $1.1 million, a Chicago Department of Planning and Development told the Chicago Community Development Commission last month. The commission approved $490,000 in tax increment financing for the $3.3 million conversion. City planners hope the project, on a stretch of Milwaukee between Fullerton and Belden Avenues where a number of storefronts are run down or vacant, will spark further renewal.

TIF assistance will come through the city's Small Business Improvement Program. It redirects TIF dollars earmarked for new development to restoring commercial buildings. In this case, the TIF money will come from the Milwaukee/Fullerton district. Near a Chicago Transit Authority Blue Line station, the project also is deemed transportation efficient. Furthermore, the project will have green elements, including a modular green setup on 40 percent of the building's roof and a system that will use waste heat from the brewery kitchen to heat water for the building. The developer also is entering into agreements with at least one local farmer to pick up solid wastes, such as barley and hops, to use as cow and horse feed.
(c) Jeanette Almada, Chicago Tribune 2007

REHORST DISTILLERY LETTER TO JOURNAL EDITOR

In the October 24th Journal-Sentinel editorial entitled "On to the Tweaking," regarding Wisconsin budget flaws and the corrections needed, you recommended the vetoing of a provision that would have allowed in store sampling of up to 1.5 ounces of liquor in a liquor or grocery store.

As the founder of Wisconsin's first licensed distillery since prohibition, I have discovered there is a vast amount of misinformation about distilled spirits. Disappointingly the Journal Sentinel editorial board continues to perpetuate the myth of spirits being somehow more evil than beer or wine. It may interest you to know that the typical amount of alcohol in a 1.5 ounce sampling of spirits actually equals .6 ounces of alcohol. This is the same amount of alcohol as found in 12 ounces of beer or 5 ounces of wine. Coincidently, the state allows sampling of 6 ounces of wine in stores already. This 6 ounces of wine typically contains a higher amount of alcohol than the 1.5 ounces maximum of spirits the budget item proposed and you helped to shoot down. Has there been any problems with wine sampling in grocery stores?
I do not believe so.

You are not alone in your ignorance of these facts, (as) your corporate sister, a local TV station put the sensationalized "Free Booze" on screens all around SE Wisconsin when reporting on the same story. To ad insult to injury, in Friday morning's paper you ran an editorial cartoon featuring a drunk lying on the conveyor at a grocery store.

Congratulations, your mission was accomplished as the governor also must have fallen for the misinformation you perpetuate, since he vetoed this Friday. Thanks to your (and most other media's) poor understanding of the facts, a small company like mine cannot enjoy the same marketing opportunities that the state's beer and wine producers can.

Please visit www.standarddrinks.com to get the facts on alcohol.

Guy Rehorst
Great Lakes Distillery, LLC
www.greatlakesdistillery.com
(414) 431-8683

Rehorst Premium Milwaukee Vodka- Silver Medal Winner 2007 World Spirits Competition- San Francisco, CA

Rehorst Premium Milwaukee Gin- Silver Medal- "Highly Recommended"- Beverage Testing Institute 2007

2007 CHICAGO BEER SOCIETY SPOOKY BREW REVIEW
(See Homebrew Competition)

Joey Chestnut consumes 103 Hamburgers in 8 Minutes
A competitive eater who has already triumphed at a famous hot dog eating contest swallowed 103 small hamburgers in 8 minutes Sunday to take home $10,000.

Joey Chestnut, 23, of San Jose, Calif., surpassed the previous record of 97 Krystal burgers — 2 1/2 inches square — held by Japan's Takeru Kobayashi, set at last year's Krystal Square Off.

"We never thought we'd see someone anywhere near, let alone past, the century mark when we started the Krystal Square Off in 2004," said Brad Wahl, vice president of marketing for The Krystal Co.

Chestnut beat 12 other contestants. Kobayashi, who won all previous Krystal Hamburger Eating Championships, didn't compete this year because of lingering jaw pain from having a wisdom tooth extracted in June.

The 29-year-old Kobayashi received chiropractic treatment before losing his hot-dog-eating belt in the Nathan's Famous Fourth of July tussle in New York.

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
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!"

Madrigranos expand their beer market

Three Madrigrano family-owned beer distributorships announced they have made acquisitions to expand their market shares in southeastern Wisconsin.
W.O.W. Distributing Co. Inc. of Sussex has purchased Better Brands Distributing Co. of Germantown.
Beer Capitol Distributing Co. in Pewaukee and C.J.W., Inc. of Racine have acquired Dominick Sales of Racine.
The purchases give the Madrigrano family businesses the rights to distribute Coors, Pabst and Milwaukee Premium brands in all eight counties in which they do business.
"We have made a strategic move to add Coors, Pabst and Milwaukee Premium to our portfolio of brands," said Aldo Madrigrano, president of W.O.W. Distributing. "These brands represent growth opportunity for our companies and help us continue to deliver choice and variety to the metro Milwaukee area. With the recent Miller-Coors merger, now all three brands bring a 'hometown' spirit that makes them important additions to our offering."
In July, Beer Capitol Distributing and W.O.W. Distributing Co. partnered to acquire Beloit Beverage Co. of Milwaukee, which owned the rights to distribute the three brands in parts of Milwaukee, Waukesha and Dodge counties.
The new acquisitions account for 1 million additional cases of beer per year.
W.O.W. Distributing Co., Beer Capitol Distributing Co. and C.J.W. Inc. will add personnel and equipment to better serve the marketplace with Coors, Pabst and Milwaukee Premium brands. The companies have the rights to distribute a variety of national and international brands in their territories, as well as hundreds of craft, niche and premium brands.

THE POWER IN THE CASK
OLD WAYS - NEW BEER By ERIC ASIMOV
I WAS sitting at a noisy bar on a beautiful fall afternoon, watching the bartender work, and she was indeed working.

She pulled down on the tap, then pushed back, pulled down and pushed up, in
rhythmic repetition like a farmhand at a well. The ale poured slowly into a mug, at first all foam, then turning translucent before suddenly clarifying into a brilliant suds-topped amber.

I touched the faceted glass, cool, but not cold. A floral-citrus aroma rose up, and as I took my first sip I marveled at how soft and delicate the carbonation was, the bubbles giving the flavors lift and energy without aggression.

This was beer the really old-fashioned way. Today most draft beers are injected with carbon dioxide, filtered and often pasteurized, stored in pressurized kegs and served through gas-powered taps.

But the beer I was served was unpasteurized and unfiltered. Like the earliest bubbly brews, it was naturally carbonated, or conditioned, in its cask by yeast transforming sugar into alcohol with a side of fizzy carbon
dioxide trapped in the cask. And it was served by muscle power pumping the ale up from its cask into the mug.

Cask-conditioned ales were standard in British pubs 100 years ago. They nearly disappeared after World War II, replaced with bland, corporate beers. But they have made a huge comeback in Britain in the last 35 years, and are in more and more American bars and restaurants. In the New York area the number of places serving cask ales has shot up since 2005.

"It's been a dramatic increase," said Robert Hodson, the sales manager of the craft beer division for Union Beer Distributors, the metropolitan area's leading distributor of cask ales. "In 2005 we serviced 12 accounts, and in 2007 it's up to 39."

In the last few days, I've had several excellent cask ales, including that wonderful pint, served at the Spotted Pig in the West Village and brewed by Sixpoint Craft Ales in Brooklyn. The bartender described it as a cross between a lager and a Bavarian wheat beer, which made no sense to me, as it tasted mostly like an English bitter. But if it was a mess in terms of genre, it was delicious in the glass.

At the Ginger Man in Midtown, I had a cask-conditioned Best Bitter from Sierra Nevada, beautifully balanced and softly carbonated with great depth and purity. At the Blind Tiger Ale House in Greenwich Village, I had a lively, detailed India pale ale from Brooklyn Brewery. I didn't even get to Brooklyn, which, with bars like Spuyten Duyvil, Barcade, Mugs and the Brazen Head, is cask beer central. The Brazen Head is holding another in a series of cask beer festivals Nov. 2 to 4, with 25 casks.

The number of casks being pumped is minute, given an American beer market still dominated by big corporate brewers. But throughout the country, growth in the beer market has been almost entirely in the craft brewing segment, and that has been especially true in New York.

While the American market for craft brews and specialty imports has risen 13 percent this year, Mr. Hodson said, in New York the rise in 2007 has been much higher, partly because the beer culture in New York has lagged behind that in the rest of the country and is now catching up.

It's the rare bar in New York today that doesn't offer alternatives to the insipid mass-market brews. Craft breweries have brought to American consumers every conceivable European beer genre and more than a few that Europeans never imagined. Now, with cask-conditioned ale, Americans have the opportunity to taste beers of unmatched subtlety and authenticity.

Because cask ales are naturally carbonated and best served at cellar temperature - about 55 degrees - they have often been described as warm and flat. But as you get to know them, it can become hard to imagine drinking beer any other way. The softness of the bubbles and the gently cool temperature permit nuances that would otherwise be undetectable.

Cask ale is made the same way as other good beers, until it is left to mature in tanks. Mass-market beer is filtered and pasteurized for a stable shelf life.

Cask beer is treated differently. It goes, naturally, into casks, or firkins, if you want the British word for a container of 9 imperial gallons (around 11 U.S. gallons). Firkins used to be wooden, but now are generally made of metal. A small dose of sugar is added to produce a secondary fermentation, just as Champagne or certain other beers are refermented in bottles. Brewers may also add more hops and a fining material, like isinglass, to help settle the yeast and clarify the beer.

Cask ales must be treated with considerable care. They have to be kept cool and handled gingerly, and when it's time to tap the kegs, they require an experienced, or at least educated, hand. In fact, the biggest obstacle to a wider distribution of cask beers is a lack of training.

"I have to take people from start to finish about what to do and what not to do," said Alex Hall, a beer consultant who has been proselytizing for cask-conditioned ales since he came to New York from Brighton, England, eight years ago.

If mass-market kegs are the Wonder bread and Velveeta of the beer world, cask ales are like fresh-baked loaves or artisanal cheeses, with the potential to be glorious but risky all the same. They have a shelf life of two to four days once opened, and if not tapped correctly they can be a big disappointment.

"I've literally had to go into places and say, 'That's it, you can't have our beer,'" said Garrett Oliver, the brewmaster for Brooklyn Brewery, which produces 9 to 14 casks of ale a week. "It's a very touchy thing, because there are people who've read about cask beer and want to serve it, but they don't really understand what it takes and they're not willing to make the commitment. The galling thing is it doesn't take that much time."

So why take the risk and bother? "To some extent England inspired me to become a brewer," Mr. Oliver said. "When done properly, it's some of the nicest beer we can make."

To a certain extent all beer was cask beer in the pre-industrial age. But today cask ale, with its low carbonation and bright clarity, is largely a British tradition.

Belgian beers took quickly to bottling, which is why many great Belgian brews are bottle-conditioned rather than cask-conditioned. The German tradition focused largely on lagers, with their more powerful carbonation and yeasts that dropped naturally to the bottom of the brewing vessel, rather than the British top-fermenting ale yeasts.

And it has been a British grass-roots organization, Campaign for Real Ale (CAMRA), which has led the resurgence of cask-conditioned ales there since the 1970s.

In the United States, cask ales are unlikely ever to gain more than a sliver of the market. In Britain, cask-ale production is automated at certain breweries. But no American brewery is set up like that; it's all done by hand.

"Ordinarily we can fill 85 kegs in two and a half hours," Mr. Oliver said."For cask, we have a guy with a hammer, a cask and a couple of flasks. You can see why it's a labor of love."
(c) 2007 ERIC ASIMOVAs - New York Times

SABMiller and Molson-Coors have confirmed plans to combine their US and Puerto Rico operations.
The two brewers announced on October 9th that they will create a joint venture targeted at creating "a stronger, brand-led US brewer with the scale, resources and distribution platform to compete more effectively in the increasingly competitive US marketplace".

The new company, which will be called MillerCoors, will have annual pro forma combined beer sales of 81m hectolitres and net revenues in the region of US$6.6bn.

The transaction is expected to generate around $500m in annual cost synergies to be delivered in full by the third full financial year of combined operations, and is expected to be earnings accretive to both companies in the second full financial year of combined operations.

Each side will each have a 50% voting interest in the joint venture and have five representatives each on its board. Based on the economic value of the contributed assets, SABMiller will have a 58% economic interest in the joint venture and Molson Coors will have a 42% economic interest.

Pete Coors, vice chairman of Molson Coors, will serve as chairman of MillerCoors, while Graham Mackay, SABMiller's CEO, will serve as vice chairman of MillerCoors. Leo Kiely, current CEO of Molson Coors, will be the CEO of the joint venture, and Tom Long, current CEO of Miller, will be appointed president and chief commercial officer.

"Given the highly complementary nature of our US assets, operations and geographic footprint, this is a logical and compelling combination that we expect will create significant value for shareholders while benefiting distributors, consumers, retailers and the market overall," said Mackay. "We look forward to working with Molson Coors to jointly develop the combined business."

Pete Coors added: "This transaction is driven by the profound changes in the U.S. alcohol beverage industry that are confronting both of our companies with new challenges. Creating a stronger US brewer will help us meet these challenges, compete more effectively and provide U.S. consumers with more choice, greater product availability and increased innovation. The Molson and Coors families are firmly in support of this strategic transaction."

The parties will enter into a mutual standstill agreement, which will prevent SABMiller and Molson Coors from making an unsolicited offer for the shares of the other brewer for a period of ten years following completion of the transaction. The two have also agreed to appropriate rights of first offer and last refusal in the event of either party wanting to sell its interest in the joint venture after an initial no-sale period of five years.

Final agreement on the transaction is expected by the end of this year.
(c) Just Drinks 2007

Miller - Coors Venture vows to keep Milwaukee Brewery open

Miller Brewing Co.'s Milwaukee brewery will not be closed when its parent company combines with the parent company of Coor's Brewing Co. next year, but the location of the merged company's headquarters has yet to be determined, executives of the companies said this morning.

SABMiller plc and Molson Coors Brewing Co. today announced that they have signed a letter of intent to combine their U.S. and Puerto Rico operations to create a larger company to compete against the world's largest brewer, Anheuser-Busch Inc.

The new company, which is tentatively named MillerCoors, will have annual combined beer sales of 69 million U.S. barrels and net revenues of approximately $6.6 billion.

SABMiller and Molson Coors each will have a 50-percent voting interest in the joint venture, as each will have five representatives on its board of directors. Based on the economic value of the contributed assets, SABMiller will have a 58-percent economic interest in the joint venture, and Molson Coors will have a 42-percent economic interest.

Pete Coors, vice chairman of Molson Coors, will serve as chairman of MillerCoors. Graham Mackay, SABMiller's chief executive officer, will serve as vice chairman of MillerCoors. Leo Kiely, current CEO of Molson Coors, will be the CEO of the joint venture, and Tom Long, current CEO of Miller, will be appointed president and chief commercial officer.
At a webcast conducted by executives of both companies this morning, Malcom Wyman, current chief financial officer of SABMiller, said, "No brewery closures are anticipated."

Wyman said the partnership will be a "true 50/50" venture. However, he said the merged company's full name has not yet been determined, nor has the company decided whether its corporate headquarters will be in Milwaukee or Golden, Colo.

A decision on the location of the headquarters will be based on the "best strategies and economic interests" of the company, Wyman said.

The venture is expected to close in 2008.

McKay said, "We are excited by the enhanced prospects for growth and the considerable benefits to all stakeholders that this joint venture offers. Given the highly complementary nature of our U.S. assets, operations and geographic footprint, this is a logical and compelling combination that we expect will create significant value for shareholders while benefiting distributors, consumers, retailers and the market overall. We look forward to working with Molson Coors to jointly develop the combined business."

Pete Coors said, "This transaction is driven by the profound changes in the U.S. alcohol beverage industry that are confronting both of our companies with new challenges. Consumers are broadening their tastes and are increasingly looking for greater choice and differentiation; wine and spirits companies are encroaching on traditional beer occasions, and global beer importers and craft brewers are both taking a larger share of volume and profit growth. Creating a stronger U.S. brewer will help us meet these challenges, compete more effectively and provide U.S. consumers with more choice, greater product availability and increased innovation. The Molson and Coors families are firmly in support of this strategic transaction."

Long said, "Many important stakeholders will see clear benefits from the new company. Distributors will benefit from a robust brand portfolio, strengthened marketing investments, reduced complexity and costs, and enhanced relationships and coverage with large chain retailers. Retail customers will have an even stronger partner to drive consumer demand through product and packaging innovation, space optimization and enhanced retail execution. Our employees will have the opportunity to work for a stronger and more competitive player in the U.S. beer industry. And the communities where we do business will see a faster growing enterprise providing important economic benefits."

In addition to the combined company's name and the location of its headquarters, some uncertainties also remain with the combined company's relationships with its wholesalers and its labor force.

Wauwatosa-based Miller Brands LLC is the distributor for Miller products in Milwaukee. A Miller Brands executive said he did not have any information about the joint venture today.

Miller products are distributed in Waukesha County by Sussex-based W.O.W. Distributing Co. In June, W.O.W. Distributing and Pewaukee-based Beer Capitol Distributing Inc. purchased Beloit Beverage Co. Inc., becoming the Waukesha and Milwaukee county distributors for Coors.

Officials with W.O.W. and Beer Capitol could not be reached for comment this morning.

McKay said in the webcast today that the joint venture will create "significant achievable synergies" and will increase "competitiveness of distributors."

In West Allis, Harry Shayhorn, president of UAW Local 9 Brewery Workers, the labor union representing Miller brewery workers, said he had little information about the merger. "We don't have any comment," Shayhorn said. "We really don’t know anything other than what we read on the Internet."

The venture adds another chapter to Miller's lineage. London-based SABMiller was created in 2002, when South African Breweries acquired Miller Brewing Co. from Phillip Morris Companies Inc.

(c) 2007 Small Business Times

UK Proposes to Tighten Protection for Whisky
The UK government yesterday announced new production, export and labelling measures to protect whisky from the threat of counterfeit goods.

The Department for Environment, Food and Rural Affairs (Defra) said it would open a consultation on introducing tighter definitions on how Scotch whisky can be classified, which would require the product to be fully matured in Scotland.

The proposals will further crackdown on the definition of whisky, leading to the possibility of some producers having to re-label its goods accordingly or face costly restructuring.

These changes, which will supplement existing rules on spirit drinks set out by the EU, are expected to be put in place by Spring next year through secondary legislation as an amendment to existing laws, Defra added.

If the amended regulations are passed, the Scotch Whisky Association will then be able to use the tighter definition of the product to pursue legal action overseas against producers it claims are illegally manufacturing the spirit.

These amendments will require Scotch whisky to be classified under one of five definitions, 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 regional labels will not be available for products that are not wholly made in the region. 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.

Des Browne, Scotland's secretary of stat, said at the launch of the new proposals that the amendments were vital to protect the industry in the ever changing global spirits market.

"This is another example of the UK government working in a reserved area to protect one of Scotland's most important exports," he stated. "Scotch whisky exports are worth over £2 billion to the Scottish economy each year and the industry needs this proposed legislation to help maintain that figure and defend its high-value product from imitation in some overseas markets."

In 2006, Scotch whisky exports rose four per cent in value over the previous year to £2.5bn according to the Scotch Whisky Association. The rise means beat the previous annual sales record of £2.4bn in 1997, reflecting healthier optimism in the market.

In August, Spirits group Bacardi announced a ten-year $250m (€183m) investment plan for production of its Scotch whisky brands amidst growing demand in emerging markets like Asia for the product.

(c) 2007 By Neil Merret - BeverageDaily.com

“Ahhh”, he says, coming up for air, it’s been a busy few weeks in Whispering Jeff Land.
Let’s rewind the tape a bit, then I’ll knock out a few headlines & teases
Lessee…Center Street Daze, Cactus Club, Bay View Pub Crawl, Beer Barons’ Homebrew Club Officers Meeting, Alcoholmamnac Homebrew Competition, John the Conqueroo, Red Elvises, Sausage Fest, Foktoberfest,… whoa, I’m getting ahead of myself.

The Center Street Daze Science Project. Last year, bikes & rain, this year, lotsa sun, lotsa food, great music, car show,…

Last weekend, the Cactus Club “Forever Project” got itself finished. Yup, Erik’s music backroom not only was completed, but hosted a terrific weekend series of music.

Speaking of music, last week, I spotted Billy Bruenke building again. This time ? His old digs on 2nd Street, next door to Zad’s. Terry was acquired the building, Billy’s putting in an archway between the 2, and Billy’s gonna have another music venue.

Saturday, after lots of weeks of assembling, we held the 4th Annual Bay View Pub Crawl. 17 bars, 17 beers, so little time. PPC (Post Pub Crawl,) Jenelle & I toured McBob’s & the Uptowner, from what I remember.

Sunday, on my Bay View “Victory Lap,” I headed to Highbury for some beers (again ?), sandwiches & a terrific Brett Favre-filled Packer ballgame. “Coffee Break”, my sleepyself said, so, on to Stone Creek, here I bumped into Gary Huckleberry. Back in my “Victory Lap,” I headed over to Barnacle Bud’s, Puddler’s Hall, snuck in a margarita at Hector’s, and weaved my weary self home.

WJ

Why Price Increases Are Brewing for Craft Beers
By DAVID KESMODEL and JANET ADAMY, WALL STREET JOURNAL

That six pack of high-brow beer is about to come at a higher price, thanks to the sharpest surge in decades in the cost of the hops and barley that give each brew its distinctive taste.
Consumers could pay 50 cents to $1 per six pack more in the coming months for many small-batch "craft beers," as brewers pass on rising hops and barley costs from an unpalatable brew of poor harvests, the weak dollar and farmers' shift to more profitable crops. Other makers of craft beers, the fastest-growing segment of the U.S. brewing industry, say they may eat the higher ingredient costs, which will pare their profits.
"The hops are to Samuel Adams what grapes are to wine," says Jim Koch, founder of Boston Beer Co., maker of Samuel Adams Boston Lager, one of America's fastest-growing beers. The company has raised its prices just over 3% this year to help offset the hops and barley costs. Mr. Koch says that for next year, the company is "probably looking at the same or maybe more."

"The cost increases have been the largest we've ever faced, both in barley and in hops," says Mr. Koch, who founded the company in 1984. The company only buys hops that are grown on several thousand acres in Bavaria, and the crop has been smaller in the past two years, making them more expensive, Mr. Koch says.
The cost pressures could slow the expansion of American craft brewers, which account for about 5% of U.S. beer revenue, and even put some smaller ones out of business. Craft-beer makers also are battling other cost increases, including higher prices for glass, cardboard, gasoline and the stainless steel used to make beer kegs. "People are very concerned," says Kim Jordan, co-founder of Colorado's New Belgium Brewing Co., which makes Fat Tire Amber Ale, a top-selling craft beer. "It significantly affects profitability."

Big American brewers like Anheuser-Busch Cos. and SABMiller PLC's Miller Brewing Co. also face cost increases, but the impact isn't nearly as great for them. They use much less hops and barley in most of their beers, which is why they are lighter in taste and calories. A barrel of craft brew Sierra Nevada Pale Ale, for example, has about twice the malt and as many as five times the hops of a mass-market brew, like Budweiser or Miller High Life.

Large beer makers are also better able to secure long-term contracts to mitigate the impact of rising ingredient costs. Most spirits makers, such as Diageo PLC and Fortune Brands Inc., also face a relatively limited impact from global increases in the cost of grains such as corn.

The craft-beer segment has been among the few bright spots in the slow-growing U.S. beer industry. The number of barrels of craft beers sold rose 11% in the first half of this year against year-earlier levels, according to the Brewers Association, a craft-beer trade group in Boulder, Colo. Meanwhile, the Beer Institute, a Washington-based industry group, projects total U.S. beer sales, by barrel, will rise 1.5% this year. The boom in craft beers reflects heightened awareness of their brands and a willingness by American beer drinkers to pay an extra $2 or $3 per six pack to get a premium product.

Craft beer makers have faced escalating costs over the past year. Prices for malting barley, which accounts for a beer's color and sweetness, have jumped as farmers increasingly shifted to planting corn, which has been bringing higher prices because of high demand from makers of biofuels, like ethanol. The weak dollar also has made it more expensive for U.S. brewers to buy commodities from Europe.

The news worsened for craft brewers significantly in recent weeks. Firms that turn barley into brewing malt informed craft brewers of price increases ranging from 40% to 80%, and hops suppliers announced increases ranging from 20% to 100%, depending on the variety of hops.

The price of hops -- which give beers their bitterness and aroma -- has risen because of shortages across the globe, due in part to poor crops in Europe. Some European brewers are competing with American brewers for hops grown in the Pacific Northwest.

For years, hops were cheap due to a glut. That prompted growers over the past decade to replace hops with other crops, such as apples. Now, the amount of hops acres world-wide is about half the total of 12 years ago, says Ralph Olson, a hops dealer with Hopunion CBS LLC in Yakima, Wash. That's caused some hops varieties to quadruple in price over the past year, he says.

To cope with higher malt and hops prices, smaller brewers are trying to secure longer-term contracts for the ingredients. And, in some cases, they're tweaking their recipes.
At Bell's Brewery Inc. in Comstock, Mich., founder Larry Bell says he is substituting other varieties of hops into the brewer's Bell's Oberon Ale and Bell's Lager because he could only secure 60% of a Czech Saaz hops that he normally uses in the beer.
Mr. Bell says employees who test beers at his company haven't been able to detect a change with the new hops and that he won't make any changes that will compromise quality. Starting next year, he anticipates he will raise the price he charges beer wholesalers by 50 cents to 60 cents per case. Customers may see an even higher price increase because retailers typically mark up beer even further.
"I am concerned that there could be some small players out there that will fail because of this," says Mr. Bell, whose brewery sold its first beer in 1985.

Boston Beer has inked long-term contracts for some of its ingredient needs. But many smaller brewers, such as Allagash Brewing Co. in Portland, Maine, buy hops and malt on the open market, exposing them to huge price swings. Rob Tod, president of Allagash, says the company expects to absorb some of the recent cost increases. But it will likely impose some price increases, resulting in a four-pack of its Allagash White costing about $9 at retailers in the Northeast, up about 50 cents. "We're getting hit on all sides," Mr. Tod says.
Ken Grossman, the founder of Sierra Nevada Brewing Co. in Chico, Calif., says the brewer plans some price increases, but it's better positioned than others because a price spike for hops in the early 1980s prompted him to sign long-term contracts. "I've gotten calls of panic from other brewers," he says.

Dogfish Head Craft Brewery Inc. in Milton, Del., is coping by trying to make its operations more efficient, locking in commodity contracts as early as possible and weighing a price increase, says brewmaster Andy Tveekrem, whose company is known for "hoppy" beers like 60 Minute IPA, or India pale ale.
"I think there's going to be some brewers out there," Mr. Tveekrem says, "if they haven't looked that far ahead, that actually might run out of malt or hops, which would be a catastrophe."
© 2007 Wall Street Journal

Global Consumers steer towards Premium Beer

Sales of premium beer continue to outgrow globally over private label and discounted varieties, according to the latest findings by beverage research group Canadean.

Over the last five years sales for products deemed as both premium and super premium beers have grown at an average rate of eight per cent per annum, about double that of discounted beer brands, the analyst added.

The figures will highlight the opportunities and threats facing brewers across the globe of adopting premium beer brands, as the market comes under increasing competition from shifting consumer taste towards wines and spirits.

Canadean added that the trend for higher-value beers had been driven by increased disposable income amongst consumers.

The report added that this has not gone unnoticed by major brewers like Heineken and Carlsberg, which have all moved to extend their product portfolios accordingly.

Markets like the US were found to be the major contributors to the growth, with premium beers accounting for about 25 per cent of the country's beer sales volumes.

In the highly fragmented Chinese beer market, the results found that only a handful of premium brands like Pabst Blue Ribbon and Budweiser were posting strong growth, due in part to their early entry into the market.

However, with increasing financial prosperity in the country resulting in the emergence of a growing middle class, prospects in the country were expected to remain bright.

Markets in Central and South America were found to have undergone the most dynamic international growth in regards to premium beer sales, due almost entirely to the Modelo brand, the report said.

By contrast, Mexican brand Corona, which currently dominates beer sales in the US and is the world's third best selling beer, was not even considered a premium brand on the domestic market, Canadean added

The report also highlighted Eastern Europe as another market showing huge potential for sales growth in the segment, on the back of the performance of premium beers in Russia. The expansion into the country of brewers like Baltic Beverage Holdings (BBH) and shifting consumer tastes from spirits to wine and beer had helped contribute to a 17 per cent year-on-year increase, according to the report.

By contrast, Western Europe was found to be the only market where premium beer and super premium beers sales were declining. The change was found to be part of a wider decline in volumes of all beer catergories in the region, according to Canadean.

(c) 2007 Neil Merrett - BeverageDaily.com

Art leaving Milwaukee landmark for family farm; new owner plans changes
If you favor the kind of watering hole where the proprietor plops a concertina on the bar right in front of you and squeezes out a sweet tune, you'd better hurry, because Art Altenburg's Concertina Bar is closing.

First Goldmann's and now Art's. We're reminded that Milwaukee's quirky landmarks don't last forever.
Art has sold the building and the business and plans to be out by the middle of this month.
The good news, if you like live polka music, is that the new owner, Andy Kochanski's Concertina Beer Hall will operate in the same century-old brick building at 1920 S. 37th St. Same cramped stage right inside the front door. Same worn linoleum dance floor.
But - someone cover Art's ears for a second - Andy plans to allow accordions. Art is such an aficionado of concertinas that he would never allow their keyboarded cousins in the bar.
"It's open to people and musicians who just love polka music," said Andy, 37, who works as an arborist for the City of Milwaukee and also as a firefighter in St. Francis. He used to have a heavy-metal video show on TV called "Threshold of Pain," but he admits he doesn't play any musical instruments.
"I'm going to do as much as I can for the polka community," he said, and that includes putting a portable defibrillator in the bar for anyone who overdoes it on the dance floor.
Art Altenburg's cult of personality developed rather quickly, considering that he opened the bar as recently as 1980 after a career as a car salesman. It's been a destination not only for the older oompah crowd but for young scenesters who brought their friends in for a round of culture shock and maybe a polka lesson.
Bartender Marilyn Mold, who plans to stay on at Kochanski's, said, "If I had a dollar for every dance lesson I gave on the weekends, I'd be rich."
Three young tourists came in recently and showed Marilyn a mention of the concertina bar among Milwaukee highlights in a travel book they were using. The place was cool.
Always there was Art and his dozens of concertinas behind the bar. Art in countless photos with regulars. Art keeping tempo by tapping booze bottles on the bar with drumsticks. Art entertaining customers with brain-teasers and puzzles he kept handy.
Not an easy thing, walking away from the business he loves.
"You got that right," Art said. "I met a lot of nice people here."
He learned to play the concertina as a kid, sometimes hitchhiking to his lessons. He pestered concertina players for tips on the instrument.
Now closer to 80 than 70, Art has struggled to keep the bar going after he fell from a ladder while trimming a tree in July. He broke his pelvis and messed up his back, and it took him seven weeks to get home from the hospital and rehab center to his apartment above the bar.
Art plans a move to Mosinee, where he will live on the family farm and help care for his 96-year-old mother. He's been talking about doing that for quite a while, and the bar has been for sale for at least five years.
Andy first came into the bar sometime in the mid-1990s, and has been back dozens of times since then. He long had thought about operating a tavern and finally decided to make Art an offer. The deal was finalized last week.
One thing not included in the purchase price is the slogan, "The only concertina bar in the U.S.A." Art had it copyrighted and wasn't about to throw it in the mix.
© 2007 Jim Stingl - Milwaukee Journal-Sentinel

Beer gets Fruitier with new Flavours

France's Aromatech has developed a range of flavours the company claims can help brewers take advantage of the growing demand.

The company said its BeMix flavours are meant to help brewers achieve a mix of tastes - from coconut to raspberry - in response to declining traditional beer sales.

A spokesperson said: "Thanks to the fact that the main reason for buying this category of products is taste, BeMix can diversify the beer based beverages range with original associations and trendy flavours.

"Facing the decline of traditional beer sales, BeMIX is a new alternative to reverse the trend."

Companies are increasingly looking at ways to attract new, younger, beer drinkers with innovative tastes.

Last year Germany's Wild launched its own line for mixed beer beverages with a range of ingredients and flavours. Wild said its citrus flavours were in great demand in beer mix drinks, with the leading flavour being lime.

Aromatech said its mix includes 22 flavours and have been tasted and validated by a consumer panel made up of 102 people from 13 different countries. These tests, the firm said, can help brewers decide which flavours would suit their needs.

BeMix can be classed in three different groups for beer and beer based beverages, with the fruit beers even boasting a 15 per cent fruit content.

The flavours will meet a range of tastes, Aromatech said, and include tequila, whisky, coconut, green tea, apple, and raspberry.

They come under the names BeMIX Spirit for lager beer, BeMIX Twist for white beer and vodka or rum flavoured with vanilla, chocolate, coconut, or green tea. BeMIX Fruity is a white beer with fruit.

The flavours would also appeal to drinkers who are looking for a beer with a fruitier and less bitter taste, Aromatech added.

Shrinking and stagnant beer markets across much of Western Europe have forced many international brewers to re-think their strategy in the region.

Major companies have all reported losses. Carlsberg, for example, made a net loss of €24m in the first quarter of 2006, an improvement on a loss of about €40m in the same period in 2005.Analysts at Mintel predict UK consumers will drink on average 11 litres or 19 pints less of the product by 2012.

Lager volume sales have declined five per cent since 2005. Volume sales are forecast to fall by a further eight per cent by 2012 to 3.65bn litres, Mintel said.

As a result, the value of the market this year is expected to decline by four per cent to £10.9bn (€16m) from the levels recorded in 2005.

(c) 2007 BeverageDaily.com

Aldo Madrigrano Named Chairman National Beer Wholesalers Association

The National Beer Wholesalers Association (NBWA) has named Aldo Madrigrano, president of W.O.W. Distributing Co. Inc. in Sussex, as its 2007-2008 chairman of the board.
Madrigrano was named at the organization's annual meeting this week in Alexandria, Va. In his role as chairman of the organization, Madrigrano will represent the interests of more than 2,750 independent beer distributors throughout the United States.
NBWA is committed to advocating for beer distributors before the federal government and the public.
Madrigrano has served on NBWA's Board of Directors since 2002. Most recently, he served as the Association's vice chair, fostering and strengthening positive working relationships among NBWA beer distributor members and state beer distributor associations.
.

GETTELMAN, ALCOHOLMANAC, and other stuff

My friend Cathy, "The Chicken Lady," and her husband, x-publisher of Irish Times, are now "Boris & Doris On the Town, " in the Shepherd Express.

The following was in the Shepherd ....

"Get, Get, Gettelman: Two hundred brewski fans packed the Miller Inn to sample the first barrel of Gettelman $1,000 Beer, the first of its brand brewed since 1971. More than 100 others were turned away due to space limitations. Among them were attorney Ann Bowe and Julie Paasch-Anderson, Bowe's daughter Lauran and Anderson's husband, Jim.

Revelers fortunate enough to get inside were greeted by Jim Haertel, president of the Museum of Beer and Brewing. He and his wife, Karen, also own buildings at the former Pabst Brewing site and offered a free tour of the complex to those turned away.

Other notables there were Miller's chief brewmaster Dr. David Ryder, plus a gaggle of Gettelmans; Fred and Lela, and their daughters, Christine Senn and Elizabeth Hill, with her husband, Scott; Fred's brother, Paul, and his wife, Jane, and their son Adam; Jodie Gettelman; Nancy Gettelman, the family historian and author of "The A. Gettelman Brewing Company: One Hundred and SevenYears of a Family Brewery in Milwaukee"; her daughter Betty Pollan*; and Helen Gettelman Mueller, the sister of Gettelman patriarch Fritz.

Enjoying the $1,000 brew were Jeff Platt, exhibit chair for the upcoming Milwaukee beer museum; John O'Brien, resplendent in his black "Beer Snob" T-shirt, and other members of the Beer Barons of Milwaukee home-brew club; masonry contractor Wally King; Jerry Patzwald, with Spaten North America; 86-year-old Jack Burgess, who worked for Gettelman from '49-'71; and Mike Tietz, whose collection of Gettelman collectibles was displayed. Sporting a vintage Gettelman shirt was Todd Allen, there with Lucy Rothstein."

It's been a while since I've been yakking, so here's a new post….. .
Oh, looks like not only will I be doing a column or 2 for the new glossy Alcoholmanac, but I'm also helping

Until I see you at some damn bar, have one for me.

Jay P. Supple, CEO of the Supple Restaurant Group is bringing two new concepts to Milwaukee's Historic Third Ward neighborhood.

by Jeff Sherman of OnMilwaukee.com

I told you about Montreal Bread Company last week, and today Supple answers a few questions about Fratello's, coming early next year to 102 N. Water St. Below is a verbatim e-mail exchange.

Why the Third Ward?

We believe that the Third Ward is one of the most exciting areas of downtown Milwaukee. Block by block, new restaurants, shops and unique businesses, have helped to make it a destination neighborhood for Milwaukee natives and tourists alike, similar to Soho or the Meat Packing district in New York. Pioneers like Milwaukee Ale House have established roots in the Third Ward and encouraged new restaurants and shops to join them. The Third Ward has become its own shopping and dining destination. We hope guests just head to the area and then choose one of the fantastic places to be.

Tell us a little about what we'll expect at Fratello's?

Since opening our first Fratello's Waterfront Restaurant 12 years ago, our key to success has been to create an atmosphere that appeals to a wide mix of people. Our décor is cool casual, the kind of place that you feel comfortable taking your boss to or out on a date. With views of the water as our signature look, we wow the guests with the ambiance, and then surprise them with the variety and pricing of our menu. We are open for lunch and dinner seven days a week, and our menu prices range from $8.99 to around $18.99. Our menu is very extensive, with sandwiches and pizzas, steaks, pasta and fresh seafood. We offer an award winning wine list and handcrafted beers along with a wide variety of mixed drinks. Our summer patio will also be what sets us apart. All of our locations have unique patios, and we maximize every summer moment that we can.

What other concepts do you own/operate?

The Milwaukee Fratello's will be our fifth Fratello's location, with one in Oshkosh, two in Appleton and one in Green Bay. We also have The Melting Pot, a fondue restaurant in Appleton, two Golden Corral Buffet & Grills, Fox River Brewing Co., and Wave Bar & Ballroom. We are also very excited to be opening our newest concept, MBCo. MBCo, is short for Montreal Bread Co., and the Third Ward location will be the first one in the United States. Founded in Montreal, it is an upscale European café, which specializes in artisan sandwiches and breads. Very chic and trendy, it has a wide variety of breads, sandwiches and salads. The service is counter style with a large catering and to-go trade, which will be open breakfast, lunch and dinner.

What's the target opening day?

We are hoping to open Montreal Bread Company before the end of the year and Fratello's Waterfront Restaurant in February.

General thoughts on the Milwaukee-area dining scene.

Milwaukee's dining scene is very hot, and we are excited to join a fantastic group of independent restaurateurs and some of the new national chains. Milwaukee diners appreciate the ambiance of a location, but are still looking for that extra value that makes their dining choice a unique experience.

BRITISH BEER & WHISKY WRITER MICHAEL JACKSON DIES

* DAN & JULIE BRADFORD at "ALL ABOUT BEER" Magazine:
" We learned this morning that Michael Jackson died last night at his home in London. We’re feeling stunned, and know his many friends will, too. We are both devestated and saddened since he was a friend, a mentor and one of our favorite writers. We talked with his staff and his death appears to have been peaceful. You may also know of the extent of his illness which he had begun discussing publicly in the past several months. Ironically, we were just editing his most recent column for All About Beer, which, poignantly, concerned his having “cheated Mort Subite” this year.

We are preparing a memorial for Michael on our website, www.allaboutbeer.com, to be echoed in the pages of the magazine that is in production. In a few hours we will publish his final column, along with his first column from 1984, on our website and open a memorial page where his friends can share their thoughts and stories. We will capture some some of these memories in print.

We’re sure we speak for all of you when we say our community has lost a good friend and champion. He gave beer a language and taught so many of us to speak it."

"We mourn the passing of a friend. Michael Jackson died last night at his home in London.

It's not often you get to know an honest to goodness giant. Michael Jackson was a giant, indeed, and his place in the beer community was unique. Now, he's gone. Not exactly surprising, given the state of his health, but still a shock.

Michael gave us our voice and vocabulary, and grounded the history and traditions of beer. Beginning in the seventies with the publication of the World Guide to Beer, Michael began beating the drum demanding morerespect for beer. He swirled and tasted beer, filling pages with new words. He traveled unceasingly, discovering styles and traditions long gone or on their way out the door. He chided the mainstream press for its beer provincialism. He even wore one glove, just one glove, to mock a similarly named celebrity.

Originally a newspaper reporter, a badge he wore with pride, he never lost the newsman's love for a breaking story or a tight deadline. He was a prolific writer, an expert in whiskey and fine food as well as a pioneer beer writer.

We will all lift a pint in his memory."

MICHAEL JACKSON'S Last "ALL ABOUT BEER" Column:
This was the last of Michael's columns for All About Beer Magazine, which we were preparing for publication when we learned of his death. It is a perfect example of his ability to mix humor and pathos, a particularly poignant combination now.

Did I Cheat Mort Subite?
Michael Jackson, August 22, 2007

If we meet at the Great American Beer Festival this year, I hope I won't scare you. If our encounter today is beyond Denver, I hope I'm not frightening you now.

How might I alarm you? Not by criticising your beers, if you are a brewer; your pub, if you are a saloon-keeper; or your taste in beer, if you are one of those noble souls who describe themselves as "just a drinker." That humble description indicates that you are a paying customer, which ennobles you in the view of both of the previous parties.

Being a critic is one of the things I do for a living. Being a reporter is another. Is a reporter a fearless seeker-out of truth, neutral and objective? Or does he recruit those qualities in support of his personal passions? When I enlisted, at the age of sixteen, I may have been attracted by the powerful purity of the first role. In the event, I grew into the second.

My favorite exponent of subjective reporting was Whitney Balliett, jazz critic of The New Yorker. He recently died, and I am wondering how he is coping with being offered a position Upstairs when all decent jazz clubs (not to mention drinking dens) are in the Other Place. There is also the question as to the choice of beers Downstairs. One might expect a decent Hell, Helles or Heller, depending on the grammar of the label, but what is on offer for darker days? For the moment I shall not pursue this investigation any further, for fear that I should find out soon enough.

A man who has the chutzpah to be both a talented writer and a cartoonist, Alan Moen, once drew a cartoon showing a bearded, bespectacled fellow exuding a storm of sweat while declining to accept a glass of Miller Lite. The heading on the cartoon was: Michael Jackson in Hell.

I have wondered how imminent this assignment might be. It has been a busy year already. Let me see, where have I been? In love. Yes, I have been in love. That's for sure. Still am.

I have also been in Turkey, where I cavorted professionally with a troupe of Russian girls in tubular golden dresses. (It was the girls who were in the dresses, not me. They were purporting to be stalks of wheat.) This curious event was in the service of a major Turkish brewery which was launching a wheat beer in broadly the south German style.

I have been in Poland twice this year. On both beer and whisky business. I am beginning to reach the conclusion at this late stage that Slavic girls are as magnetically charming as Colleens, perhaps without the downside of Yeats's "terrible beauty."

Italy, I can reveal, is as beautiful as ever. I spent a week there this year promoting my new book, Storie nel bicchiere di birra, di whisky, di vita. This is an anthology comprising mainly articles from Slow Food magazines, especially their Italian edition. It includes some writing in a new vein: what might be termed memoir, in some cases lightly fictionalised. There is even the odd fiction short story.

This book was commissioned by Slow Food, to whom I was originally introduced by Charlie Papazian. Unfortunately, it is thus far available only in Italian. A couple of people have offered to translate it into English for me. I nearly agreed before remembering that I actually wrote it in English. The problem lies not in finding a translator, but in locating a publisher for an English-language edition. I am working on that at the moment. I also hope eventually to find an English-language publisher for the revised version of the fifth edition of my book the Great Beers of Belgium.

Before the end of the year, there will also a be a new book, the Eyewitness Guide to Beer which is published under my name as writer/editor, but with substantial contributions by Stan Hieronymus, Derek Walsh, Conrad Seidl and others.

I am hoping that my next book will be an account of my dealings with Parkinson's Disease. I have lived with Parkinson for many years, but I have only recently allowed him out of the closet. I find myself referring to 'my Parkinson's'. We do this, don't we? We refer to our ailments possessively, as though we are staking a claim. Perhaps we are. Perhaps I am. I would rather him inside the tent, pissing out, than the reverse. Pissing, with excessive frequency and desperate urgency is one of his annoying habits. I cannot exclude him, so I embrace him. It is not the bear-hug of old buddies. We are more like heavyweights in a clinch, or even schoolboys locked in a playground fight.

It is this element of my behavior that may frighten you. I am sometimes the quiet, courteous, friendly Lithuanian Jewish Yorkshire Englishman that I always was. On other occasions, I look about as fresh and mobile as one of those ancient men found in peat bogs (no doubt in search of an Islay Malt). Other versions of the new and not necessarily improved Michael Jackson include the Immobile (Good heavens, I didn't realise they'd made a statue of him already), the Dancing Dyskinetic, The Mumbling Mystic and the Garrulous Grandstander. It was a virtuoso performance of these characters at Denver Airport a year ago that led to my longest and strangest journey in a lifetime of restlessness and wanderlust.

Or perhaps it was simply the fact that I appeared to be drunk. I was not. I hadn't had an alcoholic drink that day or the day before. As to when I last consumed too much alcohol, that is history — of the ancient genre. I do not have, and never have had, a drink problem.

Apparently, it appeared as though I did and, unbeknown to me, many friends had been concerned that my profession had taken its most obvious toll. The Lady from the Friendly Skies was also concerned. She wanted me to meet some friendly paramedics who apparently reside at the airport. They were keen beer lovers, and I seem to remember signing a few autographs on my way to the hospital. In the meantime, my Parkinson's had taken a turn for the Tourette's (if you're going to embrace virtuoso ill-health, you might as well go for gold).

When I woke up, I was in a hospital bed. It was just like it is in the movies. I was surrounded by people in white coats, one of whom asked me: "What is your name?" When I replied, "Michael Jackson," there was none of the usual sniggering. People in Denver know who Michael Jackson is. Nonetheless, he asked again. My voice sounded a little crackly. I later learned that I had had a tube down my throat. It had been removed before they brought me out of a coma. That's where I'd been? Coma? Where is that? Iowa, perhaps? Oklahoma? North Dakota? I have heard of Hygiene, Colorado. Been there, in fact. Likewise, Intercourse, Pennsylvania. Now I have been to Coma, Iowa. "Tell us your name again," said the doctor. "The Artist formerly known as Prince." He looked across at another of the white coats whom I later came to know as a neurologist. "I guess he's OK," he said.

Then, addressing himself to me, he asked whether I was hungry, and what I fancied to eat. I suggested a large mimosa and a Denver omelette, though I think something less extravagant was eventually provided. They said they thought I might have had a minor heart attack. My previous travels had taken me from Poland to Patagonia. Now I had pursued a journey almost to the end of my life. As occasionally happens, I had missed the plane I had intended to take. Sometimes I prefer to travel by rail. An advantage of the train is that one can always, like a Glasgow Catholic practising coitus interruptus, get off at Paisley. Metaphorically, this is what I had done. For the moment, I had cheated Mort Subite.


* ROGER PROTZ:
"He was the best - and always will be the best. His knowledge of beer is unsurpassable. His genius was to to be able to write simply and beautifully about beer.

"He was a very private person but I enjoyed his company - he always had a really amusing story to tell about his travels."

* RAY DANIELS:
"The Brewers Association asked me to write a few things for their memorial site. Thought I would share with you all. Michael simply created the beer universe as we know it. So much of how we think about beer comes directly from his research, thinking and writing. Hundreds of years from now, scholars and everyday people will read him to understand what beer was all about in our time.

And my, how he could write! Consistently clear, concise, informative and interesting. Even those with tepid interest in beer could be drawn into the topic by his prose. If he met a beer he didn't like, you hardly knew it. He wrote descriptively, avoiding pejoratives and leaving readers to decide for themselves whether a beer might be to their liking. And despite the accolades and acclaim he received, despite international success, he was mercilessly demanding of himself.
Neither the quality nor the quantity of his work ever dimmed. Despite his strong self-identity as a reporter, he was also a cheerleader for the topic he loved. He pled passionately with editors, cajoled myopic consumers (often on airplanes) and castigated those few wayward brewers he met to embrace the flavorful, adventurous and interesting world of beers that he knew. He traveled ceaselessly-in part to promote good beer-but also to comfort a barely hidden worry that if he didn't go everywhere and try everything he would surely miss something deliciously important in our dynamic beer world. As a result, no one captured our culture like he did-and I doubt anyone ever will."

* GREG HALL of GOOSE ISLAND BEER COMPANY:
"Dear Friends. it is with great sadness that I report the passing of Michael Jackson at his home in London. Mr. Jackson has been the most prolific writer on beer the world has ever known and certainly tasted more beers than anyone. Michael was a great friend to Craft Beer, Goose Island and to both John and I personally. Michael has always been quite the supporter of Goose Island, rating our beers well in his books and columns. He was our guest of honor at the Grand Opening of the Fulton St Brewery, October 13, 1995. Michael again came to Chicago for the release party for the Goose Island Reserve Beers at Sheffield’s on June 20, 2003. At every visit he was full of stories of his travels and tastings all over the world.

While his opinions were always strong, he only shared his positive thoughts in public. I recall the very first time I met Michael at a tasting at the old Sieben’s, he skipped one beer on the program I had been looking forward to tasting. Afterwards, I tracked him down and he told me the beer was off and he did not want people to taste it unless it was at its very best. That positive attitude to beer is one we can all admire and do our best to copy.

Today, as it happens, we are packaging Matilda in 750’s for Michael Jackson’s Rare Beer Club. Matilda was always a favorite of Michael’s and he said of the 2005 Great American Beer Festival, “if there was a best of show, it was Goose Island’s Matilda” and compared it positively to Orval, our inspiration. Higher praise I cannot imagine.

So please think of him today, for his contribution to Craft Beer and Goose Island Beer Co.’s success cannot be overstated. Here’s to you Michael, you will be missed!"

* ALAN DIKTY, APPLIED BEVERAGE TECHNOLOGIES:
It is with great sadness that I must report that my good friend, the British beer and whisky writer Michael Jackson, passed away this morning of natural causes at his home in London. I knew him for 27 years, and many of you got to meet him during his numerous visits to the Chicago area. His first book, the World Guide to Beer, served as the inspiration for literally hundreds of new breweries, and he continued writing to the end. The manuscript for his final book, The Beer Lexicon, was completed and sent to the publishers a week ago.

So, hoist a pint tonight in his honor. He will be missed.

* ANDY AGER to the CHICAGO BEER SOCIETY Listserv:
"This morning the sad news came across from the U.K. that the whisky world has lost a man of unqualified greatness, the wonderful Michael Jackson.

So many people have followed their own whisky trails with the guidance of Michael's amazing "Single Malt Guide"s over the years. His numerous articles in "Whisky Magazine" and other publications have been everything from amusing to educational and have given so many of us the true insider's view we so appreciate.

Michael was one of the gentlest and most generous souls imaginable and anyone who has met him was touched by his kindness and patience. It is hard to imagine how many times in his life he had to answer the same questions over and over when approached by awed 'fans'. Yet he always did so without missing a beat or
showing anything but the utmost interest in both his questioner and the topics raised.

Please take a moment today and raise a glass to Michael. I thank him deeply for all that he has given to so many. His knowledge and skill was unmatched and he will be missed and loved for a very long time. This tireless man now rests and we all benefit from his labours of love over the years.

I remember poring over the "World Guide to Beer" in 1994, dreaming of beers I could someday brew. I shall be having something special from the cellar tonight, in his honor.

To Michael! Cheers."

JOEY CHESTNUT WINS NATHAN HOTDOG COMPETITION
Bests 6 Time Winner Takeru Kobayashi 66 to 63

America has a new hot dog top dog after Californian Joey Chestnut set a world record by eating 66 weiners at Nathan's annual Coney Island contest.

On July 4, 2007 Joey and Kobayashi battled the field in a record setting hot dog eating battle in Coney Island, Brooklyn, New York at the Nathan's Famous annual hot dog eating contest. Joey knocked off Kobayashi 66 to 63, leading to Kobayashi's first defeat in the contest in six years. The final moments were too close to call, and the judges were involved in a count. The 66 hot dogs eaten is both a Nathan's and a World Record.

"I feel pretty freaking good!" crowed Chestnut, 23, moments after he narrowly edged out six-time winner Takeru Kobayashi of Japan to take the mustard-yellow champion's belt.

Chestnut, who became the first American winner since 1999, said he was inspired by thoughts of "the Fourth of July - and bringing the title back.""Joey Chestnut," marvels George Shea, president of the International Federation of Competitive Eating, "is clearly going to change the face of American competitive eating. He may become the greatest eater in America, if not the world."

Chestnut, at 6-foot-1 and 230 pounds, sways and wiggles as he eats. He grabs the dogs with his left hand, sometimes two at a time, and like a man playing a harmonica, runs a hand across his mouth -- and then reaches down for two more. With his right hand, meanwhile, he'll cram in a hot dog bun, and repeat.

"I'm like a marathoner," Chestnut had explained earlier. "I need to find my rhythm: Bite, bite, swallow. Bite, bite, swallow ... Like a marathoner, my rhythm is everything. My first hot dog should be as easy as my last."
Kobayashi, 29, hobbled by a sore jaw that he had been trying to treat with acupuncture, kept up a breakneck pace with Chestnut through most of the 12-minute contest.

"Kobayashi and Joey Chestnut, neck-and-neck, cheek and jowl!" shouted announcer George Shea in the competition's final moments, as Chestnut fans chanted, "Joey! Joey!"

The repeat winner and the upstart challenger seemed so close at the end that judges had to count the remaining hot dogs before crowning Chestnut as the undisputed champion chomper.

MILWAUKEE AREA BEER WHOLESALER PURCHASE
"Sale combines distributors of Coors, Miller" by Tom Daykin

A Brown Deer-based beer wholesaler has been sold to two other Milwaukee-area beer wholesalers, a move that combines operations that distribute beer brands made by Miller Brewing Co. and Coors Brewing Co.
Beloit Beverage Co. is being sold to Beer Capitol Distributing Co., of Pewaukee, and W.O.W. Distributing Co., of Sussex, the companies announced Wednesday. Terms of the sale agreement were not disclosed.
Beloit Beverage, operated by the Morello family, buys brands from Coors Brewing and Pabst Brewing Co. and sells those beers to supermarkets, convenience stores, taverns and other retail outlets in the Milwaukee area.
W.O.W. Distributing is a Miller Brewing wholesaler in Waukesha, Ozaukee and Washington counties, while Beer Capitol's brands include Corona, Lakefront and other import and specialty beers. Both W.O.W. Distributing and Beer Capitol are owned by members of the Madrigrano family.
The purchase agreement, scheduled to take effect in the fourth quarter, places Beer Capitol and W.O.W. Distributing among Wisconsin's largest wholesalers of Pabst and Coors brands.
The Madrigrano family, led by Eugene Madrigrano, has been in the beer distribution business in Wisconsin for more than 70 years. His grandchildren and great-grandchildren now oversee the business.
The Morello family, of Beloit, purchased Beloit Beverage in 1960, and the family's second and third generations have continued to grow the business. The Morello family also owns Milwaukee Premium Brewing Co., which owns the Milwaukee Premium brand. (from Milwaukee Journal)

HOMEGROWN HOPS
Brewers Thirst For Organic Ingredient
by Tom Daykin, Milwaukee Journal
If John Hall's experiment pans out, Wisconsin farmers could gain a lucrative new crop - while also helping satisfy a growing thirst for organic beer and solving a looming dilemma for Anheuser-Busch Inc., Miller Brewing Co. and other brewers.

Hall, an agronomist with Michael Fields Agricultural Institute in East Troy, is one of two southeastern Wisconsin farmers attempting to grow organic hops, flowering vines that provide a key ingredient for organic beer. If Hall and another area farmer are successful, they would be among a handful of U.S. farmers growing hops organically.

"Organic" means no spraying of chemicals to ward off insects and diseases, including some that can quickly devastate an entire crop. It also means no chemical fertilizers to help grow the plants. "Yeah, it's a lot more work," Hall said. "But there's a lot more value to it."

Hops, which give beer its distinctive, somewhat bitter taste, haven't been grown commercially in Wisconsin since before Prohibition. The state's warm, humid summers are a good breeding ground for mildew, the biggest enemy of hops. As a result, U.S. hop production is now centered in eastern Washington, eastern Oregon and Idaho, which have a relatively dry climate. The vast majority of hops grown in the United States are treated with chemicals, making them non-organic. Brewers seeking organic hops usually import them, mainly from New Zealand.

Until recently, that wasn't a problem for brewers tapping into the growing demand for organic beer. Some, including Anheuser-Busch and Miller, hopped through a loophole in the federal government's certification standards for organic foods.

Under those standards, non-organic ingredients could be used in up to 5% of an organic food or beverage. While hops are an important part of beer, they make up a tiny proportion of the drink. A federal court, however, ordered the Department of Agriculture to tighten up the loophole. The department was given a June 9 deadline to create a list of non-organic ingredients that could be used in organic products.

Industry giant Anheuser-Busch, which launched two organic beers last fall, and Peak Organic Brewing Co., a small brewer, asked the department to add hops to that list. That request, along with other proposed non-organic ingredients, brought opposition from some organic food consumers, who said they would dilute the standards.

Another opponent was Milwaukee-based Lakefront Brewery Co., the first U.S. brewer to brew an organic beer. Lakefront President Russell Klisch told the Department of Agriculture that adding hops to the list of permitted non-organic ingredients would hurt the credibility of organic brewers. Lakefront's Organic Extra Special Bitter, launched in 1996, uses organic hops and organic malted barley. Adding hops to the list also would give Anheuser-Busch an unfair advantage, Klisch said in a filing with the department. Non-organic hops cost about one-half the price of organic hops. Klisch raised doubts about Anheuser-Busch's claim that it would be very difficult to find enough organic hops to use in its two organic beers, Stone Mill Pale Ale and Wild Hop Lager. "If we can do it, we think Anheuser-Busch, the world's largest beer producer with virtually unlimited resources, should be able to follow our example," wrote Klisch, whose brewery imports organic hops from New Zealand, Germany and England.

To everyone's surprise, the June 9 deadline passed without a ruling from the Agriculture Department. So, brewers, assuming that non-organic hops were now verboten for organic beer, began scrambling to secure supplies of organic hops. "We were all caught a little off guard," said Doug Muhleman, Anheuser-Busch vice president of brewing operations.

The department, on Friday, said it was issuing an interim ruling that includes hops among the list of permitted non-organic ingredients. But that list could change before a final ruling is made, said department spokeswoman Joan Shaffer.

Miller Brewing recently secured a supply of organic hops from Washington's Yakima Valley for its organic brew, Henry Weinhard's Organic Amber Premium Ale, said company spokeswoman Lori Barthelemy. Miller has been test marketing that beer since February in the Pacific Northwest and northern California, and sales have been strong, Barthelemy said.

Meanwhile, Anheuser-Busch has begun importing organic hops from New Zealand and Germany, Muhleman said.

Organic beer accounts for well below 1% of the nation's overall beer sales. But Miller and Anheuser-Busch are jumping on the organic bandwagon in part because of the potential for future growth. U.S. sales of organic food and beverages have grown from $1 billion in 1990 to $14 billion in 2006, and are projected to reach $23.8 billion in 2010, according to the Agriculture Department. Also, organic beer is an important niche for Anheuser-Busch because it gets the brewer into natural food stores, such as Whole Foods Market, that normally don't carry the brewer's products, Muhleman said. Stone Mill Pale Ale and Wild Hop Lager don't even refer to Anheuser-Busch on their bottle labels, but instead use the name Green Valley Brewing Co. Market research showed that consumers generally won't buy an organic beer with Anheuser-Busch's name on it because of the perception that a large brewer cannot "do" organic, Muhleman said.

The new landscape also affects small brewers, including Peak Organic, based in Portland, Maine. Peak mostly uses organic hops, but has used non-organic varieties. Company founder Jon Cadoux worries that the growing popularity of organic beer could make it more difficult for small brewers to find enough organic hops. That, in turn, could restrict the sales of Peak, which produces only organic beer, Cadoux said.

That's where John Hall's experimental crop of organic hops comes into play. Working with Lakefront Brewery, Hall this spring planted a small number of hop vines at Michael Fields Agricultural Institute, a non-profit group that works on sustainable farming techniques. Hall hopes to nurture the plants by using natural fertilizer, and without spraying chemicals. It won't be easy, Hall said.

While composted manure can replace chemical fertilizer, and bugs can be kept at bay with natural pesticides, little can be done to make Wisconsin summers less humid - which means mildew is lurking. Hall is trying to reduce that threat by planting the hops plants far enough apart so the movement of air helps reduce moisture from rain and dew. He also is doing extensive pruning of the vines to allow more sunshine to better dry the hops.

Joe Schmidt, who owns Cedar Creek Farm, an organic vegetable farm near Cedarburg, is the other area farmer working with Lakefront Brewery. He planted just over 300 hops plants last week. Like Hall, he views it as an experiment.

Good luck, said a skeptical Ralph Olson, general manager of HopUnion, a Yakima, Wash.-based cooperative that grows and imports hops. Olson said most attempts to grow organic hops in the United States have failed.
The biggest challenge is disease, Olson said. Mildew can ruin an entire crop in a matter of days, he said.
Hop growers are working to develop varieties that are more resistant to mildew, Olson said.

If organic hops can be grown in Wisconsin, they would create a new opportunity for farmers, Hall said. They could be grown on a small scale, supplementing income from other crops and livestock raised by organic farms, he said. And, unlike some farm products, hops require very little marketing, with brewers clamoring for organic hops, Hall said.

That market could even extend to other Wisconsin craft brewers that don't produce organic beer but are interested in buying local ingredients, Hall said. "They still want quality. That's what the craft beer industry is all about," said Hall, himself a home brewer. "But if we deliver quality, they'll buy locally."

Organic beer accounts for less than 1% of the beer sold in the United States, says Orlando Segura of Lakefront Brewery. But it's growing in popularity. Anheuser-Busch, the world's largest brewer, launched two organic brands last fall, and Miller Brewing is test marketing an organic brand. Lakefront's sales of its organic brand have increased from 290 barrels in 2003 to 600 barrels in 2006. Those sales are projected to be just over 1,000 barrels in 2007, Segura said.

HINTERLAND & FRATELLOS - FOX RIVER BREWING CO. TO OPEN IN MILWAUKEE
An Oshkosh-based restaurant group that operates 11 locations throughout Wisconsin plans to open a riverfront restaurant in Milwaukee's Historic Third Ward.

Supple Restaurant Group has agreed to lease 8,600 square feet at River Renaissance, a condominium building under construction at 102 N. Water St. The company plans to open a Fratellos Waterfront restaurant by November in River Renaissance's street-level retail space, chief executive officer Jay Supple said.

Fratellos Waterfront has three locations in Oshkosh, Appleton and Ashwaubenon, all overlooking bodies of water. The menu includes seafood, steaks, pastas and pizzas.

The Milwaukee Fratellos, like the other locations, will include a large outdoor deck, Supple said. He said the restaurant will have deck seating for 80 to 100 patrons, with indoor seating for over 200 people.

Supple Restaurant Group has eight other restaurants. They include Fox River Brewing Co., brewpubs both in Oshkosh & Appleton, and franchise locations for Golden Corral Buffet & Grill and The Melting Pot, a fondue restaurant.

The Milwaukee Fratellos replaces plans for a Red Star Tavern at River Renaissance. Red Star's owner, Glenview, Ill.-based Restaurants-America Inc. and River Renaissance's owners were unable to strike a lease agreement, said Scott Burns, co-owner of the condo development.

Fratellos, at the Southeast corner of N. Water and E. Erie streets, will be near another new Third Ward restaurant, Hinterland Brewery.

Hinterland's 5,000-square-foot location at 222 E. Erie St., where a former industrial building is being converted into office and retail space, is now open.

Hinterland is an upscale brew pub based in Green Bay, and its menu features Kobe beef, fresh seafood and wild game, said owner Bill Tressler. The Hinterland beer sold at the Milwaukee location will be brewed at the Green Bay facility, Tressler said.

HAOLE KATS, IS IT HOT !!!
After Raspberry Mai-Tais & BBQing in John E O's backyard Sunday, to the tune of the F-15 Eagle and the Thunderbirds F-16s (& was that a F4U Corsair, too ?), while dodging the heat with Johnny's home-made water mister, I wasn't ready for another 90s-100 degree day.

What to do ? How about a Riverwest AC Tour !
It started harmlessly enough at the Pub, where George jumped on the radiator, stood in front of the AC & said..."It's colder up here."
Next stop was Riverhorse, where Scott Radtke & I waxed poetic about Center Street Celebration (this year combined with RockerBox - see below)
UPDATE: THER'S A/C @ STONEFLY !!! Stop 3: Stonefly, the brewpub formerly known as Onopa. A/C has arrived - Join Andy & Jakob & Chill!!!.
Stop 4 was Gee Willickers, where a fan boosted the AC cool. Now we're getting somewhere. This rated several Can-O-Points.
Next stop was Club Timbuktu, for their weekly Beebop Jam. And...it was getting cooler still.
Final Stop on the Riverwest AC Tour was the Foundation Tiki Bar, with Eddie Spagettio behind the wood & $2 Steins. Yes, all you hot & steamy people, I'd finally found my Monday PM Coolest.

Looking at the clock, I noted that it was "Freddie Time," time for Mike Fredrickson's CD Release Party at Linneman's, where Mosely fans like Jeff & Nicole and musicians Paul Cebar, Matt Hendricks & Tom Schwark savored Freddie's new tunes and a bunch-o classics.

Speaking of Haole Kats, the Tampa Bay (FLA) - based co-stars of the "2005 Exotica - Lau by the Lake," Haole Kats (known as Wholly Kats in another musical life) are hitting the Midwest again.

I caught them Tuesday night at the Foundation Tiki Bar, playing Hawaiian Lounge, Surf & Big Band-Jump Blues. Nice crowd, including Uptown Savages Johnny Z, Jack (& wife Ann) Stewart, Matt the Rat; Tom Schwark,.....
Last stop, the Haole Kats will be hitting JT Whitney's in Madison on August 11. (Turns out TJ is a JT Whitney's mug club member.)
Watch this website for the Chicagoland locations & 2007 date of the bi-yearly "Exotica - Lau by the Lake."

Party Time
Pere Marquette Park was the site of a great Mose Allison show Wednesday...
A lotta musicians & music fans were there, like Jim Foy (before he caught Robbie Fulks & Dwight Yoakam @ the Pabst), Paul Cebar, Robin Pluer, Dan, Laurie & Andy from Dr. Chow's Love Medicine, Paul from 5 Card Studs, Carson Praefke, Steve Cohen, a bunch of Zur Kroners, ...
Next Wednesday Pere Marquette show I've gotta catch is Howard Levy (great harp, I mean...harmonica) player), formerly with Bela Fleck & The Flecktones, on July 12; Zydeco Sweetheart Rosie Ledet on my birthday, July 19 & then bluegrass band Piper Road Spring Band on August 2
I was, I feel, falsely accused by a beautiful lady from Brewers Hill of "flying around like a butterfly" at that event, when, asIsaid, I felt like I was more like a ping pong ball, bouncing from one group of friends (Paul Setzer from Circle A & Rob Rivera, who said only 40 people joined his band and Candye Kane show at Vnuk's Monday in Cudahy) to Steve Shapson from Frugal Homebrewer-Cedarburg & his lady & friends on to DVD King Deano from the Uptowner & his lady, who is a bartender @ Cafe Brucke (Thanks for the leftover big can-o-Paulaner-beer, Dean !) to John & Leslie & Taco & their friends,...
Post Mose, several of us hit the Old German Beer Bar (AKA Hofbrauhaus) & others of us hit Buck Bradley's
After that, I terrorized the Pub, where Big Rob Nasty was hosting a Wednesday open mike night & my friend Lanette was hitting the drums...

Thursday was Cafe Brucke's (2101 N. Prospect) 2nd anniversary party, where Christina (Cafe Brucke owner) & her man, Jerry Potzwald hosted many revelers, and a few musicians, Texas Dave early & Tom Schwark & crew later. In between, Adam & I helped Paul & Orlando sample out Lakefront beers at Vitucci's on North, where I bumped into Mark from Choptop Tornados (and new bassist in Floor Model) plus that sexy redhead Tracy !

Friday, it was the In Tandem Theater Beer Tasting on Broadway, Benno's Pint Night with Luther from Lakefront, the Brew City Bruisers at Points East Pub, Leinie's Taste the Adventure Team at Brother & Fridays, & who knows what else...

BEER NUTZ
Beer Nutz, one of Time-Warner Cable's HD (High-Defination) TV On-Demand shows, was in Milwaukee last weekend...

"Beer Nutz is a fast paced half hour show about beer, breweries, and the people that make and drink beer.
It is divided into 3 segments, dealing with local color, brews and food, and the brewing process.

Beer Nutz will leave no tap unturned to bring their viewers the most up to date and thorough information on their favorite brew. We will travel the world (at least the parts of it that have room service), taking our viewers on a hops driven quest for the best breweries, most fun-filled festivals, and, of course, the tastiest beers.
Along the way, they'll be joined by local beer lovers, the brewmeisters, pub owners, beer drinkers, and bartenders who know and love the local brew. All of it delivered in High Definition and digital Dolby Surround Sound."

Friday, Beer Nutz joined the Museum of Beer & Brewing for a Milwaukee History Tour, starting at Libriamo (the old Schlitz Brewery tasting room)...

Next, the Captain Frederick Pabst Mansion...

wrapping it up at Miller Inn, and a peek into the Miller Caves...


Afterward, Dr. David Ryder, MBB Board Member Erik Peterson & I headed to the Fred Miller Pub in the Miller offices, where David treated us to some of the Miller Tech Center's Dandelion Ale.

Friday in Milwaukee means it's Fish Fry time. The Beer Nutz headed to Lakefront Brewery Palm Garden for some Fish Fry & some Polka.
Mmm, the Beer Line Barleywine and Cherry beer were tasty!

Saturday afternoon, Beer Nutz visited the home of Rich Heller, Beer Barons of Milwaukee Homebrew Club member, joining in a homebrewing session.

Saturday PM, it was beer bar time, so they hit Bruno Johnson's Palm Bar.

Sunday, Russ Davis has setup the Brew City Boat Cruise a little early, allowing the Beer Nutz to boat tour from Lakefront to Rockbottom & the Milwaukee Ale House.

We'll keep you posted on the air-date for the Milwaukee video.

MAYBLOG

Tuesday, it was Mad Planet in Riverwest, after we warmed up at Club Timbuktu,
Rick Miller & Mary Huff brought us Southern Comfort on Skids "Doublewide - Live,"
which included a team of chicken flippers during "8 Piece Box."

Thursday night was a double-header in Milwaukee.
Roots restaurant and Specialty Brands division of Beechwood hosted a Hopf Weissbier Dinner, with guest Mark Gerlach, from Uplifters Spirits, importers of Hopf and other upper Bavarian beers.
(Note: Founders Beer Dinner at Roots is on June 22)

Just down the stairs onto Commerce and a little East, Lakefront Brewery's Palm Garden was the site of the MACC Fund Beer & Wine Tasting, put on by Brian DeLorenzo.
Beers included Lakefront, of course, served by Russ Klisch himself, plus Sprecher, Goose Island and Point.
The wine side was assembled by Tom Vaugan of Downer Wine & Spirits.

Friday, it was a little "Ein Prosit" with the Brewhaus Polka Kings at Lakefront Brewery Palm Garden.


Sunday, we were Chilton-bound on a bus trip with the Beer Barons of Milwaukee for the Wisconsin Microbrewers Festival. Over 30 Wisconsin microbrewers & brewpubs serving, to the tunes of Copper Box & "Alice ? Who the Hell is Alice ?," by the Jerry Schneider Orchestra.

NEW GLARUS TO OPEN NUMBER 2
Successful growth in the Wisconsin market has led New Glarus Brewing Company to start construction on their 2nd New Glarus brewing facility. Congratulations, Deb & Dan Carey !!


NEW BEERS FROM SPECIALTY
Per Dave Cartwright of Specialty Beverage," Several new beers and seasonals are arriving this week.
Yesterday we got in the Blue Goat Dopplebock, a new offering from New Holland as well as their summer offering Zoomer Wit.
We also got in Dog Days Lager from Two Brothers, and two new 6-pack packages from Jolly Pumpkin.
...Landing today is our allotment of Old Curmudgeon (a Bourbon barrel aged old ale) from Founders, as well as their summer release Rubaeus. These should all be making their way into the stores over the next couple of weeks.

We're are launching a new brand from California, Lagunitas. Their IPA is the #1 selling IPA in CA. It is a balanced, not over the top (45 IBU) IPA. Also look for their copper ale (Censored Ale), Maximus, an extremely drinkable (75 IBU) double IPA, and current seasonal Imperial Red, a fat malty red liberally dosed with Amarillo hops.

Stay tuned as we are expecting more new stuff in the next couple of weeks, including beers from Dogfish Head, Smuttynose, and Victory.

Finally, thanks to all of you who made it to Von Trier's. It was a successful event, and Alain enjoyed his visit to our city immensely. We have placed our order for the two new products, and they should arrive in 2 to 3 weeks.
Cheers!"




U.S. Beverage Completes Agreement With Grolsch
United States Beverage and Grolsch International announced that they have reached an agreement for United States Beverage to end their representation of Grolsch in the United States effective April 1, 2006.
"United States Beverage and our distributor network have done a terrific job building Grolsch during the past four years. When we began importing the brand, it was experiencing double digit sales declines with limited distribution and focus. As the new importer, United States Beverage created a much more contemporary brand position with updated packaging while enhancing the Grolsch distribution network that has been providing double digit growth. In fact, in the year 2005 Grolsch sales increases were double that of the over-all import category," said Joseph J. Fisch, CEO of United States Beverage. "Our team also developed and successfully tested and introduced nationally Grolsch Light Lager, selected by a major trade publication as one of "Best New Products of 2005." I am very proud of the work and the value that we have added to the Grolsch brand and we wish them continued success in the future."
"For United States Beverage this change allows us to open our doors for additional imported and craft beers. Over the past four years we have focused exclusively on Grolsch in the import sector. Moving forward, we will be able to apply our efforts and competencies toward several premium brands."
"United States Beverage has built the Grolsch brand to a great level from which Anheuser-Busch can grow the brand. We thank them for their hard work and wish them continued success," said Rob Snel, President, Grolsch International.
Industry consultant Seymour L. Leikind, of Leikind Consulting, L.L.C. of Manhattan, comments on this matter, "United States Beverage deserves tremendous kudos for their work with Grolsch. The USB commitment to utilize the full extent of its sales and marketing resources worked magic for Grolsch. Bottom line, USB increased Grolsch sales and distributor efforts significantly. USB deserves an A+ for its accomplishments.
United States Beverage is a premium imported - craft beer and specialty malt beverage sales and marketing company located in Stamford, Connecticut. U.S. Beverage provides a national distribution network for a portfolio of premium brands.

Whispering's Wanderings: Kewpee, Rascals, Paddy's, Chili, Opening Day,...
Saturday was a nice day for a Kewpee Run, so I headed to their Wisconsin outpost in Racine. For me ? A vanilla malt and a double cheese. Check my food blog, but, rightnow, I still feel Kewpee's is the best burger in the Midwest: burger, not patties, cooking on the grill. Umm.
This former chain is down to 5 locations, 2 in the homebase of Toledo, Ohio and 2 in Michigan. Rumor that Dave Thomas, of Wendy's fame, purchased 2 Kewpee's stands and then wanted to buy the Kewpee franchise, but no deal.

Saturday PM, I caught up with Bob, his lady Jackie and her friends Karen & Amy for a few over at Rascal's.
Amy, a former Racine resident, and I waxed poetic about Kewpee, as I worked on my Lakefront Stein.

Took a Rascal's break to run over to see Woody & Patty at Paddy's Pub, and a quick Kalamazoo Stout.
Holding court at Paddy's with a bunch of her friends celebrating her upcoming wedding, to be held on that most Irish of days, Cinco De Mayo, was former Dubliner bartender Katie.
Great to see Polly again, too.
Have you seen Paddy's upstairs ?

Post Rascals & Paddy's, it was a few pitchers at Riverhorse. Something verydark.

Not wanting to quit, I went to the Uptowner for "just one more," when I bumped into "Birthday Boy" Dave (alias "Voot Warnings") & his wife Rhonda, and a bunch of us headed to Y-Not 3 to see Peder Hedman's band.

Patrick & I ended it all with Point cans with Gee Willickers owner Randy.

Sunday, I was a little "left-over," but flipping on the Dewie Gill "Big Band Show" got me going again, as I headed through the rain to O'Donnell Park for the 4th Annual WMSE Rockabilly Chili Contest, featuring 27 meat & 7 vegetarian chilis, to tunes spun by Jonnie Z of the Chicken Shack & Mark Deitrich of the Gearhead Show.
After Mark & I conjured on a few potential events, I headed over for some chili with Scott & Mandy at the Q table, more chili & talk about the Milwaukee Brewing Company project with Ale House GM John McCabe and even some more chili at the McBob's stop with Kate & her man at the ladle.

I almost chickened out on Brewers Opening Day Monday, 'cuz it looked way too chilly & cloudy & gloomy, but I grabbed Bob Owens anyway & we hit the road, wandering into Piggsville, across the river from Miller Park. We hoofed it into the parking lot and caught a few bands at the tailgate celebrations, saw a few more buds, like Lakefront's Paul Moebius, but never did find the 5 Card Studs.

The sun started to came out, walking down Blue Mound. Nice Day !

Inside Long Wong's, over a Newcastle, we watched that Brewers first home run, but it was still too early for Terry Vitone & Fat Bottom.

Bumped into Brian Loughrey of Star Brands at Derry Haggerty's and savored a few Hacker-Pschorr Hefes (thanks, Brian).

Next stop, Swinging Door, to share a drink with Doug Hissom, as he figures out "what's next," and othen n to the $9 3-2-1 combo at Fitzgibbon's. Fitz was our barkeep and John Tischer from Miller Brands was holding court on Fitz's ast end.
My 321 ? Jamo & Goose, but I skipped the bagonuts.

It was getting dark, so I headed to Milwaukee Brewing Company,
the Ale House's production brewery project in Walker's Point, for their Monday Brat & Beer Open House. I lost Bob (he said he wandered off to McDonald's and napped a bit) and finally called it quits for a "Crazy Monday."


Goose Island Matilda is Back...and available Year-Round

Goose Island Beer Co. is pleased to announce that the 2006 batch of Matilda is now available. Last October, at the 2005 Great American Beer Festival, Matilda brought home a gold medal in the Belgian and French-Style Ale category. A member of Goose Island's Reserve line of beers, Matilda is a Belgian-style ale made with a rare yeast that suggests a fruity flavor. Then, Matilda undergoes a secondary fermentation with Brettanomyces, a semi wild yeast, which adds a spicy, tart finish. Goose Island is the first American brewery to use this traditional Belgian method of fermentation. The result is a beer with a complex maltiness balanced with a profuse amount of hops. According to Greg Hall, Brewmaster of Goose Island Beer, "This is the highest expression of our brewers' art. Hopefully wherever Matilda is, she's proud of this beer."
Enjoy a Goose Island Matilda in Chicagoland at Silver Cloud, Matilda's, P.J. Clarke's, Beer Bistro, Del Toro, Blackbird and Charlie Trotter's.
Four packs of Matilda can be purchased at Chicagoland locations of Sam's Wine & Liquors, Binny's and Whole Foods.
There will also be limited distribution of Matilda throughout the Midwest states.
Matilda, along with Pere Jacques and Demolition from Goose Island's Reserve line will be available in bottles year round.
Goose Island Beer Company has been brewing the Midwest's freshest beer since 1988. What started as the original Goose Island Brewpub in Chicago's Lincoln Park, has grown to include another brewpub in Wrigleyville, just south of Chicago's historic Wrigley Field, and a 50,000 square foot brewery in Chicago's historic Kinzie Industrial Corridor. Today, with distribution of its bottled beer across the Midwest and a beginning in the nonalcoholic beverage business with Goose Island's handcrafted sodas, Goose Island has proven its staying power as one of America's top craft brewers.


Distinguished Brands International Makes Famed Andechs Spezial Hell Lager Now Available in the U.S.
It’s the answer to many a beer enthusiast’s prayers. At the end of April, Distinguished Brand International (DBI) will begin importing Andechs Spezial Hell Lager, a renowned Bavarian beer brewed by the Benedictine monks of Kloster Andechs. Andechs’ 550 year old Bavarian mountain monastery brewery has long been a favorite attraction of tourists and beer aficionados. Finally, a great beer becomes available in the U.S.
Brewing beer since 1455, the Benedictine Andechs Monastery is located on top of Germany’s Sacred Mountain and is one of Bavaria's few remaining Kloster Breweries. The Benedictine monks of Andechs are devoted to the exacting, old world brewing recipes that have been used to craft their acclaimed beer for more than five centuries.
Andechs Spezial Hell is a classic amber hued lager. At 5.5% ABV Andechs is rich and full-bodied, enormously smooth. The aging time of Andechs is double that of most American beers, which completes Andechs Spezial Hell Lager's superb flavor and balance. Andechs Spezial Hell is being brewed under direct supervision of the Benedictines and in strict accordance with their purity law called, Reinheitsgebot, at Brick Brewing Company in Waterloo, Ontario. To optimize Andechs special flavor, it will be available in 20 liter kegs (5.28 gallons). The small kegs reduce oxidation, helping to ensure Andechs superior flavor.
According to DBI President Jeff Coleman, “Andechs US arrival will be a long awaited taste of paradise to US beer connoisseurs. Disciples of Andechs have taken German sabbaticals, journeying by plane to Munich, then an hour train ride to Andechs' Sacred Mountain, plus a 30-minute hike up to Andechs famous Braeustueberl Bier Garten. Up to two million visitors and pilgrims a year drink beer there coming from all over the world, including places like New Zealand, Japan and Australia. With this type of loyalty, Andechs is sure to become a favorite in the USA.
Andechs is the latest import addition to Distinguished Brands International, based in Littleton, Colo., wide range of internationally renowned specialty beers. Distinguished Brands prestigious portfolio includes: Fuller's Ales from London, England; Czechvar from Ceské Budjovice, Czech Republic; Erdinger Weiss Beers from Bavaria, Germany; O'Hara's Irish Stout from Carlow & Cork, Ireland; Veltins from the northern village of Grevenstein, Germany; and New Orleans’ own Dixie Lager, Jazz, and Voodoo, all brewed by Dixie Brewing Company. Plans are underway for Dixie to renew brewing after being damaged by Hurricane Katrina.


Milwaukee Antique Bottle Show
Thanks to MBB Board members Tom Volke & Erik Peterson, plus volunteer Stephanie Theisen, with the new displays assembled and attend the booth at the Milwaukee Antique Bottle Show.
Thanks to Dave Kapsos of the Milwaukee Antique Bottle Club for offering the exhibit space & MBB Board member Bob Jaeger for helping us get it.
Good seeing Dave Wendl, President of Northstar BCCA of St. Paul, as well as noted Chicagoland label collector & historian, Bob Kay.

After setting up at the Bottle Show, I headed to the Delafield Brewhaus BCCA Badger Bunch collector show & met up with a few Green Bay friends, plus several collectors that will exhibit at Food & Froth, including Neon Dan Gallitz & Del Worden.

Badger Bunch board member Lou Capriotti has a Wahl-Henius glass he plans to donate us next time we meet, a good companion to the Wahl-Henius brewing school archives we already have. Thanks Lou !

Thank you all for your MBB support !


Longneck's: Metro Milwaukee's Newest Brewpub
After a soft opening a few weeks ago, Longnecks Brew Pub & Restaurant is now open. Owners Wayne & Donna Slawson have opened a mega Volleyball palace in Vernon-Big Bend, East of Hwy 164, just off I-43, about 18 miles Southwest of Milwaukee.

Currently serving guest beers (taps from Beechwood, bottles from WOW), homebrewers Wayne and his brother-in-law Mike Kawczynski are installing a Specialty brew house & hope to be serving a Pale Ale, Pilsner & Weiss beer shortly. Expect a rotating list of guest beers in the future.

When I stopped by Saturday, Dorothy Kearns, Longnecks Bar Manager, and Al Lindsay from Edison Liquors, were working on Longnecks' drink menu. Specialty vodkas abound, including Reyka, an Icelandic. Do try the infused Bourbon Cherries, a treat Al carried over from his time at Milwaukee Ale House.

OK, "Longnecks" as a...brewpub, eh ? One of the hooks at Longnecks is you can get your own personal Longneck tabletop draft dispenser. The Tall Longneck, at 167 ounces, looks over 5 feet tall !

As a new liquor license, bartime is Midnight.

Sportsfans: Longnecks is a non-smoking venue.

Longnecks Brewpub & Waynz World, S68 W22665 National Ave. - Hwy ES, Big Bend, WI - www.waynzworld.net

Briess names VP of Sales & Marketing
Bob O'Connell has been named Vice President of Sales & Marketing by Briess Malt & Ingredients Company of Chilton, Wisconsin. O'Connell will be involved with the preparation of strategic, sales and marketing plans for Briess, which manufactures all-natural, value-added grain- and starch-based ingredients.
Briess ingredients are used in the production of food, beverages and beer.
O'Connell has 35 years of experience in sales, marketing and business development for companies in the HBA, consumer package goods and industrial ingredient industries.

Fox River Hughes Chocolate Stout
Fox River Brewing Company and Hughes' Chocolate have teamed up to create a very special treat for both beer and chocolate lovers. Brewed with real dark chocolate, this stout is rich and creamy with an overall mocha character.
Each pint is served with a Hughes' Chocolate to complete a true decadent experience.
Now on tap at Fox River Brewing Company and Fratellos of Oshkosh and Appleton, Hughes Chocolate Stout is a special feature for the month of February and Valentine’s Day!

Here are some specs and descriptions of Hughes Chocolate Stout:
Malts: 2 Row, Chocolate Malt, Caramel 90, Munich, Melanoidin & Special Aromatic.
Hops: Brewer's Gold.
30 pounds of Dark Chocolate were melted down and added to the brew kettle during the wort boil. Also, 1 cup of Vanilla extract and 5 pounds of lactose were added for additional body.
ABV: 5.0%
Color: Dark Brown to Black in color.

Briess Expands Organic Services
Brad Rush, who oversees Briess Malting's certified organic ingredient program, was recently certified as an inspector by the Independent Organic Inspectors Association. The certification allows the company to offer expanded service and support along with its line of certified organic ingredients to food and beverage processors. Rush received the certification after successfully completing all requirements of IOIA/ICO Organic Process Inspector Training.
Briess has been certified to produce organic ingredients since 1990.
Last year Briess expanded its certified organic ingredient product line, and plans to do so again this year.


Good Beer & Belgians with Doug & Pete
Doug "the bier guy" Alberhasky from John's Grocery Iowa City) and Pete Larson of Wetten Imports toured all over Iowa to promote good beer drinking.
With a stop at the Iowa Alcoholic Beverage Division in Ankney to see where all of the "Big" Beer comes from, they then made the short jaunt to the Central Iowa Mecca of good beer, the Downtown Des Moines Beer Drinking District, which includes The Royal Mile - Red Monk, Hessen House, and The High Life Bar.
The good beer really flows form the British inspired Mile, but the 2nd floor Red Monk is where the really hip beers reside. Pouring such favorites as John's Belgian White, St. Bernardus ABT 12, Delirium Tremens, and Gulden Draak, among countless bottles - this is truly the beer drinkers haven in Central Iowa.
Then off to lunch at the High Life Lounge-straight out of 1976 - the only thing missing is Lavern and Shirley at the bar. It serves a great lunch, and cans of all of the domestics from that by-gone era-Grain Belt, Schlitz, Hamm's, Old Style, Pabst and of course , the Champaign of beers - Miller High Life.

From there with bellies full, it was on to the Cedar Falls - Waterloo area, home of the coolest lounge - taco stand west of the Mississippi: Barry's Lava Lounge - Rudy's Taco. Serving great Mexican food made with almost all locally grown products, Barry has a host of good local micro's to go with the top notch grub. It was the lack of room for margarita's and daiquiri's that was the impetus to make the ultra hip Lava Lounge. Now along side these frozen treats, anyone can sit in the comfy red leather low back chairs and enjoy one of 5 different Belgian beers on draught. From Triple Karmeliet, Binchoise Reserve, Delirium Tremens, Piraat, and their top selling Bernardus 12, anyone traveling down Interstate 380 needs to make a trip to see Barry and Kevin-you won't be disappointed.

From the land of John Deere to the Big Muddy known as Dubuque, the first stop was The Busted Lift. Walking into the basement of this turn of the century warehouse, a cozy feeling will be had by all. With candles in little nooks in the limestone walls, all who enter will be welcomed with a cold brew from either Millstream Brewing of Amana (makers of the famous John's Wit) or a host of Belgians with Binchoise Reserve and Val Dieu Brown being the top hitters. With live music and great ambiance, Tommie's place you can't miss!

Since our day of beer and traveling coincided with Ben Franklins 300th birthday, our night concluded at Isabella's Poor Richard Celebration. In the historic Ryan House (it's claim to fame is President Grant use to frequent the brothel in the house.) they had a full house packed with thirst beer lovers enjoying a historic Porter made by Old Capitol Brew Works in Iowa City. Now no birthday party would be complete without cake, and for this special occasion, Chad had made two Champagne cakes, but in the perfect twist, they were laced with Delirium Nocturn for the chocolate cake, and the Delirium Tremins for the white. Pete was quite impressed, having his two flagship beers nicely represented in the state, and also in the delicious confections that ended a very full day. Good Beer truly was had by all...
(By Doug Alberhasky, John's Grocery, Iowa City)

A little Snow, a few Tunes & a lotta Beer
Lessee, where was I ?
Thursday, it was Linnemans, where John, Wade & I cheered on "Blue-Eyed Soul," (The Bob & Patrick Show).
After that, Patrick & I partied at the Uptowner with Mike Fredrickson, who is working on a new Moselys CD, recording it in Chicago. Per Freddie, all he needs is some keyboards.

Friday, I hit Rick & Donna's in Riverwest. Per Rick,"We open late & close early," I had the Walleye fish fry, and caught the brewmaster of Onopa Brewpub, Jakob.

Next stop was Onopa on Center Street, where I savored Jakob's Porter to the tunes the Superchiefs, a new jump-swing combo.

Special Note: Onopa is the signup spot for the Riverwest Pub Crawl on March 18.

Next, on to Night 2 of Blue-Eyed Soul, at the Uptowner.

Peter the Barber walked & I drove him to Circa, as he was meeting a bud there & headed to 6 Points Pub to see Bryan Lee. At Circa, I caught up with Dr. Bob & Jason, talking up Black Boss Porter.

Then it was back to Riverwest, partying with Randy at G. Willikers, John & Lynn at Polish Falcon and ending it at The Pub.

Saturday, it was off to Germantown, first to get some summer sausage at the House of Home-Made Sausage, then to Barley Pop Pub on Main for their 9th Annual Beer Tasting.
Brewery & wholesaler representatives included included Tom Miller of Beechwood (with more news on the buyout of Specialty and acquiring Sprecher beer & soda in their portfolio); Jason Anderson from Summit; Cliff Kaplan from from Gambrinus (Pete's, Trumer Pils, Shiner,..); Lee Neujahr from Bitburger (with word of a new Weiss beer in March); Tom Strey from Scottish & Newcastle (sad news is S&N is pulling Beamish, Courage,… from US); Jorey Hansen from Goose Island; Kent Billingsly from Guinness; Jim Klisch from Lakefront; Scotty from Better Brands; Bryan Wygert from Stevens Point & Adam Warriner from US Beverage (Grolsch,…)..

Next stop, Grapes & Grain in Mequon, for some wine & beer samplings, including some Pinot, Rhone Blanc, Chianti & Zin, but what really caught my eye (& wallet) was the 3 J.W. Lee barrel-aged bottle beers (Lagavulin, Calvados & Port kegs).

Night-time was callin', so I headed to Points East Pub to see Dr. Chow's Love Medicine, with openers Floor Model, eyeing the PEP remodel process.
To owner Mark Rasmussen, "When will it be done ?" Mark said he'd advised contractor (& Points East music guy) Billy Bruenke, "Beware of the Ides of March."
So I guess that means it'll be done mid-March or Billy gets the blade, eh ?
When you're at Points East, check out Mark's Scotch selection !!!

As always, lead singer Frank, alias Dr. Plow (fresh in from 13 hours plowing and salting for Streets & San) & the crew of Dr. Chow put on a great show with all their covers & originals, including Matchstick Man, Peanut Butter, Nina Hartley, When I Win the Lottery, Durty Love, …. With Fly on guitar, Dan on drums, Andy on bass (sounding at times a lot like Jaco Pastorius reincarnated) and Frank on vocals & harp, time just…flew.

5 hours later, I was setting up the Museum of Beer & Brewing booth at the Milwaukee Antique Bottle Club at 4 Points Sheraton & then hit Delafield Brewhaus for the Badger Bunch show & some of John Harrison's Porter. (More on these 2 Breweriana Shows below).

To wrap it up, Sharon grabbed me Sunday night and we hit Omar & Club Timbuktu for the Reggae DJ Spin, then the Uptowner for Deano's DVD spin (currently running a Dutch TV Show with a very young Ray Charles) & calling it a night after a few at The Pub.
So, those were my weekend adventures. Hope you had a blast, too.

Summit: Brewers Supply's High Alpha Hop
Appropriately named, the new hop variety, Summit, boosts alpha acid values between 17-19%. A new concept to the U.S. hop industry, Summit is a dwarf variety grown using a low-trellis system. Because dwarf hops are picked gently in the field, as opposed to their taller cousins which must be cut and transported, dwarf varieties are of the highest quality.
Recent trials have discovered strong orange and tangerine citrus notes in its flavor. Ideally suited for brewing American style IPA’s and Double IPA, Summit is an excellent bittering hop. Cohumulone levels are low at 25-28% of alpha.
The 2005 Summit hop harvest has been pelletized and ready for shipment in 11 pound vacuum sealed pouches. They can be ordered from any Brewers Supply Group warehouse. Visit www.brewerssupplygroup.com for the warehouse nearest you.

Saukville Lions
The Saukville Lions Club event was nice. Last year was 160+ & this year, up to 200+, per Don Clark. There were 6 Beer Barons there, plus Erik Peterson brought a mountain of Paella from Don Quijote, which was gone in less than 45 minutes !!
Attending & serving were Jim Olen from Milwaukee Ale House; Larry Schneiberg from Huber-Berghoff; Marshall Senfleben from Capital (with their Island Wheat), and Mark Knoebl from Sand Creek (their IPA is coming soon !); As usual, with Paul Moebius serving Lakefront's Big Easy, there were "beads-abundo." Additional beers served were from Sprecher, Hops Haven & Harbor City, Leinenkugel & Sleeman. Great food teases & some wine, too.

Chicago Shootout
The 8th Annual Chicago Beer Society Brewpub Shootout at the Irish Community Center in Chicago was..mmmm Tasty !! Of the 16 participants, standouts for me were: Angry Mike's Stoudt Creek Ale from Flossmoor Station; Absolution Ale & New York Cheesecake from Govnor's; Emmett's IPA; Brass' Portwine Medallions with Wild Berry Winter Salad & Walnut Balsamic Vinaigrette; Blue Cat Cocoa Porter; America's Chocolate Porter & Bourbon-barrel-aged Imperial Stout; 3 Floyds Behemoth Barleywine & AlphaKong Sextuppel Creme Brulee & Dreadnaught IPA; Rockbottom-Chicago Doppelbarrel & Giant (oh yah) Jalepeno Garlic-seared Shrimp with Crispy Fried Potatoes with Cayenne Pepper Broth with Saffron Oil; Ram-Wheeling's Amber Ale-braised Pork Ribs with Mashed Sweet Potatoes with Brown Suger Maple Glaze, Prairie Rock Smoked Porter with Spoked Porter Beer Brisket w/ BBQ Glaze & Mickey Finn's Barrel-aged Barleywine.

The 2006 CBS Brewpub Shootout Winners:
- BEER:
1) Rock Bottom-Chicago: Saison Also Rises
2) Three Floyds Brewing Co.: Dreadnaught Imperial IPA
3) America's Brewing Company: Bourbon Barrel-Aged Imperial Stout
- FOOD:
1) Brass Restaurant & Brewery: Port Wine Medallions with Wild Berry Winter Salad with Walnut Balsamic Vinaigrette
2) Rock Bottom Chicago: Giant Jalapeño Garlic-seared Shrimp with Crispy Fried Potatoes and Andouille Sausage & Cayenne Pepper Broth with Saffron Oil
3) Ram Restaurant & Bighorn Brewing - Wheeling: Amber Ale-braised Pork Ribs with Mashed Sweet Potatoes and Brown Sugar Maple Glaze
-BEER & FOOD PAIRING:
1) Rock Bottom - Chicago: Giant Jalapeño Garlic-seared Shrimp with Saison also Rises
2) Brass Restaurant & Brewery: Port Wine Medallions with Wild Berry Winter Salad with Dunkel Lager
3) Three Floyds Brewing Co.: Ostrich & Rosemary Satay over Sticky Rice with Mango & Dreadnaught IIPA Curry Glaze with Dreadnaught Imperial IPA

Bluegrass Brewing & McLain & Kyne Distillery create Jefferson's Reserve Bourbon Barrel Stout
Per Bill Wolfe, Louisville Courier-Journal, Louisville, KY - based Bluegrass Brewing has collaborated with McLain & Kyne Distillery of Bardstown to create Bluegrass Brewing Co.'s Jefferson's Reserve Bourbon Barrel Stout. Per Scott Roussell, managing director of Bluegrass Brewing, working with Trey Zoeller, president of McLain & Kyne, "It's a high-margin product. It's a premium product. ...Bourbon barrel stout beers sell well across the nation"
About 900 gallons of Bluegrass Brewing beer was pumped into 18 recently empty McLain & Kyne's Jefferson's Reserve bourbon barrels.
The companies believe that their bourbon barrel stout will benefit from Bluegrass Brewing's strong local distribution channels and the big-city and international distribution network developed by McLain & Kyne," per Wolfe.
"We want to get into some larger markets such as Boston, Chicago, San Francisco -- the Northeast in particular," Roussell said, "That will allow us to bring our other products ... into more of a national arena."
"It's something that makes sense to us," Zoeller said. "It helps both of us brand our products."
Bluegrass had "looked at really what was hot across the country," Roussell said. The beers that were gaining ground were "these unique types of brands, from fruit beers to various forms of barrel-aged products."

Upper Mississippi Mashout
Congratulations to all the winners of the 2006 Upper Mississippi Mashout Homebrew Competition.
- Best Of Show Beer: Owen Halpeny - Kolsch
- Best Of Show Mead: Thomas Eibner - Cherry Melomel
- Midwest Homebrewer of the Year: Kris England
Visit "Homebrew Competition" for the complete list of winners.


Bulleit Lunch, Pancakes, Beer Barons, Falcon Bowl & The Pub
Hit the road about 11:30, and made it justintime to the Judge & Dolf & Diegeo-hosted Bulleit Luncheon at Socco (Clark & School, a block East of Sheffield's) in Chicago. They opened with a Baby Spinach Salad with Chevre Souffle, Crisp Apples & Pears with Bulleit Bourbon-candied walnut Vinaigrette. Next up, Cedar-plank Pan-roasted Salmon & Grilled Pork Tenderloin, Yukon Gold Potatoes, Roasted Tomatoes, Rosemary Sugo & Bulleit Bourbon Country-style Hash. Dessert ? A Croissant Bread Pudding, with Roasted Bananas, Vanilla Bean Gelato, with Bulleit Bourbon-infused Caramel sauce.
More details shortly, but in a nutshell, it was pleasure to meet Tom Bulleit, who has resurrected his family's recipe to create Bulleit Bourbon.

Next stop, John & Kerry O'Brien's for a Pancake & Bacon & Lakefront Beer Line Barleywine-base, before we all carpooled it to the Milwaukee Beer Baron's Homebrew Club Monthly Meeting at Clifford's. Featured beer style ? "Winter Beers!

Post-Beer Barons Meeting, I met up with Paulie, Bus-driver Al & a bunch of others over at the Falcon Bowl. They had a head start, so I joined them for a few rounds of Jameson. Al, Pabst; Paulie, Lakefront Stein & me: Dogfish Head 60-Minute IPA. Ann joined us, doing a Beamish or 3, when she told us "I want a Guinness," so Paulie, Ann & I slid a block South to The Pub to satisfy her Guinness desire, while Paulie & I shared a mini-pitcher of Point just before George called "Bartime," so it was "GoodNight Paul & Ann," and home for me, until... next time.

Indiana Homebrew Launched Statewide
World Class Beverages (www.worldclassbeverages.com) of Indianapolis and Upland Brewing Company (www.uplandbeer.com) of Bloomington have announced the statewide distribution of home brew champion Ron Smith’s “Castle Rock Irish Red Ale.” Smith won the 2005 Indiana “Ultimate Beer Geek Challenge” conducted by World Class Beverages. The launch was held at the downtown location of Big Red Liquors, (418 North College Ave., Bloomington, IN).
Topping a list of dozens of entries, Smith won this year’s challenge with a molasses-laced Irish-style Red Ale that “Challenge” Organizer Bob Mack calls “a superb example of the style and of the quality home brewers can bring tothe art of craft brewing.”
World Class Beverages contracted with Bloomington’s Upland Brewing Company to brew Smith’s winning recipe. After the launch, Castle Rock Irish Red Ale will be distributed to select stores, pubs, and restaurants throughout Indiana. “Giving credit where credit is due is the reward of any competition of this sort,” World Class Beverages President Jim Schembre explains. “But the real honor is to give this great beer the public exposure that it truly deserves.

Don Quijote Wine & Tapas & Lakefront Cherry Bourbon
Nothin' could be finer than partying between the 2 Suzies at Erik Peterson's Monthly Wine & Tapas Event, held monthly at Don Quijote Restaurant, sipping some Red Wine, including the 2004 Manyana Tempranillo & 2003 Santana Tempranillo, nibbling on Garlic Plantans & Slow-cooked Paella, loaded with Shrimp & Chicken, talking with Chad, fellow Riverwest Rowdy, about not only Lakefront's New Grist (see below), but also the (maybe) upcoming new packaging for this years' Cherry Bourbon Beer. I mean, there's a dozen Bourbon barrels just sitting at Lakefront, just looking to be filled !!! Stay tuned.

Lakefront New Grist
Milwaukee's Lakefront Brewery has released New Grist Beer, brewed from Briess Malting-supplied Sorghum & Rice Syrups, Hops & Gluten-free Yeast grown on Molasses. Aimed at the estimated 3 million American with gluten intolerance, known as Celiac Disease. (Chicago Sunday Tribune - Section 13 - January 22, 2006).

Beer Chat from the Court Jester: Quick Descriptions for Beers from Belgium:
Beer flavors range widely, and it can be enjoyable to discuss nuances, hints of flavor and aroma. But sometimes a retailer, server, or bartender is asked to describe a beer that they may not have had recently. To help everybody buy & sell fine beer, here are some brief beer descriptions for beers from Belgium:
(Look for descriptions for beers from Germany and the UK next month)

Lindemans Brewery, Vlezenbeek, Flanders, Belgium. Est. 1811 – producers of the best-selling lambic (wild-fermented) beers in America. Unique to the beer world, lambic brewers add no yeast.

Framboise (“FRAM-BWAZ”): Pure raspberry flavor and aroma, supported by subtle tartness from complex spontaneous fermentation. Peche: Rich peach bouquet and flavor. Kriek: Black cherry, some tartness. Cassis: Black currants, beautiful purple color with pink head. Gueuze (“GOO-ZA”): Batch-blended with no fruit. Complex, tart, quenching. Cuvee Rene: Hand selected, batch-blended, bottle-conditioned gueuze. Tart, layered, acidic, & amazing. For serious beer seekers.

Orval Trappist Brewery, Florenville, Wallonia, Belgium. Est. 1070 – one of the world’s seven Trappist breweries, made within the walls of a Trappist (Cistercian) monastery.

Orval Trappist Ale: Dry, hugely effervescent, complex with a spicy, earthy note from a multi-strain fermentation.

Westmalle Trappist Brewery, Malle, Flanders, Belgium. Est. 1794 – one of the world’s seven Trappist breweries, made within the walls of a Trappist (Cistercian) monastery.

Westmalle Trappist Dubbel: toffee & caramel flavors; medium body and a dry, fruity finish. Westmalle Trappist Tripel: Rich malt sweetness and big body; firm bitterness to match; finish hints at candied orange and tropical fruit.

Rochefort Trappist Brewery, Rochefort, Wallonia, Belgium. Est. 1230 – one of the world’s seven Trappist breweries, made within the walls of a Trappist (Cistercian) monastery.

Rochefort 8: Profound, deep, and velvety; notes of earth, figs, port wine, and chocolate; fruity, spicy finish. Rochefort 10: Huge flavors of malt, spice and alcohol but perfectly balanced. Notes of earth, leather, and fruit; “sauvage” or “excitingly wild.”

We have one other suggestion: if you are speaking to someone with vastly more beer knowledge than yourself, lighten the moment. You’re safe making a completely outlandish but fun description like: “oh, that beer really reminded me of running naked through a field of flowers, with birds singing and a warm breeze blowing.”
Works every time.

Merchant du Vin, America’s Premier Specialty Beer Importer Since 1978 www.merchantduvin.com


Camper Van Beethoven
Caught David Lowery & crew: Camper Van Beethoven, at Potowatomi Bingo-Casino Friday night. Cans o' Guinness. Sven from Linneman's & Uptowner was there. Only one tapehead. (Hey Scott McClinchey, were you out "Q"ing last night ?) Almost all the hits, plus a bunch of new stuff. Partial set list: ZZ top, Flowers, Waka, Long Plastic Highway, Circles, Tania, Eye 1 & 2, Gum, Mao, One of these Days, Pomm, Prelude, Sons, 51-7, Skinhead Stomp, Take the Skinhead Bowling (nice old bowling video), Militia, R and R, Ahff, She Divines Water, Matchstick Men, 7 Languages, History of Utah, Hippy Chix (We all sang along to the CVB "Viking" oath-chorus on that one: "We will Kill for Hippy Chix, we will Die for Hippy Chix...), Club Med & Intsellar. Triple Encore: White Riot, Wasted & Shut us Down.

Gray's 150th & Barrel-Aged Stout
Per President Fred Gray, he just has kegged a Whiskey-barrel-aged Russian Imperial Stout. Happy 150th Anniversary, Fred !!

Beechwood to acquire Specialty
Beechwood Distributing of New Berlin, WI, has signed a letter of intent and a contract to purchase Specialty Beverage of Milwaukee. Per Dave Cartwright of Specialty, looks like there'll be some breweries switching wholesalers in the Milwaukee market. More details as we get 'em.

Charles Allis & Villa Terrace Allis Ale
The Charles Allis and Villa Terrace Art Museums launched their own signature beer, Allis Ale, during Winter Gallery Night this past Friday, January 20. Allis Ale, brewed by Lakefront Brewery, is a true craft ale brewed with only water, yeast, hops and malted barley, designed with a vibrant golden amber hue and a refreshing body. The mild addition of Kent Golding hops balances the generous amounts of caramel malts to give it a malty rather than a bitter finish. A special strain of California Ale Yeast gives the brew a slight hint of fruity aroma. This specialty brew will be available for purchase at all Charles Allis and Villa Terrace Museum events, including private functions. Allis Ale will also be available at Coast, 931 E. Wisconsin Ave., beginning in February.

Tyranena Brewers Gone Wild (TM)
Brewers Gone Wild!(TM) is a new series Of Big, Bold, Ballsy Beers from Tyranena Brewing Co., packaged in 4-packs. The names of the beers in the Brewers Gone Wild! series, like the beer, are a little edgier -- away from Tyranena's standard "legendary" theme. The first beer will be Who's Your Daddy? Bourbon Barrel-Aged Imperial Porter, followed by Bitter Woman From Hell Extra IPA, Hop Whore Imperial IPA, and Spank Me Baby! Barley Wine-Style Ale. Expect Who's Your Daddy? Bourbon Barrel-Aged Imperial Porter to make its debut in early to mid-March.

Robert Nichols - Huber Brewing's New President
Robert (Bob) Nichols has been hired to serve as President of the Joseph Huber Brewing Company in Monroe, Wisconsin.
Nichols most recently served as Territory Manager -– WI, MN, NE, SD, ND, AK for Allied Domecq USA with responsibilities for all aspects of portfolio growth, development and profitability in the largest volume and geographic territory within Allied Domecq’s 18 state Northern Business Unit. He managed a large sales and marketing team and worked closely with clients to increase market share and exceed national sales expectations. He was ranked among the top 10% of all Allied Domecq employees.
Nichols is a honors graduate of Edgewood College in Madison where he earned his B.A. Degree in Accounting and Business Administration.
In hiring Nichols for the position, Steve Preston, who continues to serve as Vice-President of the brewery said, “We are extremely fortunate to welcome aboard a person with the sales and marketing credentials that Bob Nichols offers.“
He will bring to our business his extensive beverage industry experience in developing and executing effective marketing and sales strategies and the real leadership ability that we expect to see translated into long-term success for the Joseph Huber Brewing Company.“
Our brewery has made some excellent strides in the past few years, increasing employment, nearly doubling production through sales of our own brands and contract brewing, introducing new seasonal brews, developing one of the finest brewery tours in the nation and gaining national and regional recognition for our superior quality products as well as our historic brewery.“
We expect that Bob will help us build on these successes, expand our markets and enhance the development of our brands by focusing our energies in directions that will take the Joseph Huber Brewery to a higher level and help ensure our success for another 161 years.”

Anheuser - Busch's Spring Heat Spiced Wheat brings the Warmth of Spring Early to Beer Drinkers
Belgian-Style Wheat Ale is Available Only on Draught for a Limited Time
For adults ready to celebrate the end of the winter chill and toast the arrival of spring, Anheuser-Busch is introducing its newest seasonal offering - Spring Heat Spiced Wheat.
Available through May, this specialty ale is ideal for beer enthusiasts seeking a flavorful beer that quenches the thirst and pleases the eye. Spring Heat Spiced Wheat is an unfiltered Belgian-style wheat ale, which is naturally cloudy. Brewed with orange, lemon and lime peels; the spice of coriander; two-row barley and wheat malts; as well as a blend of domestic Cascade and Willamette hops and imported Hallertau hops, this beer is memorably aromatic and has a smooth, complex taste. "With its light golden color and citrus flavor, Spring Heat Spiced Wheat embodies what's best about spring - an exciting time for something new. We're pleased to add a wheat ale to our seasonal draught program because it's really the ideal complement to the season," said Florian Kuplent, brewmaster, Anheuser-Busch, Inc. "Whether having dinner with friends or hanging out at your favorite bar, this beer will fit nicely into a variety of occasions this spring." Spring Heat Spiced Wheat is best enjoyed when served in a tall glass with a wide opening, allowing the beer's aroma to funnel straight to the nose. This golden wheat ale is also a great accompaniment to casual and fine dining. "Beer pairs beautifully with food, and Spring Heat Spiced Wheat goes exceptionally well with fresh salads, chicken dishes and Asian cuisine," said Kuplent. "Garnishing the rim of the glass with an orange peel or cilantro leaf is also a fun way to enhance the meal."
Sold exclusively on draught in on-premise accounts, contemporary adults who visit bars, taverns, pubs and restaurants this spring will be greeted by the beer's eye-catching tap marker - a brightly colored, sunglasses-wearing orange that sports a spiked-wheat hairstyle.
Brewed at Anheuser-Busch's Fort Collins, Colo., brewery, Spring Heat Spiced Wheat contains 5.2 percent alcohol by volume (ABV) and is the third specialty beer in Anheuser-Busch's series of successful seasonal draughts, following Jack's Pumpkin Spice Ale and Winter's Bourbon Cask Ale.
Based in St. Louis, Anheuser-Busch is the leading American brewer holding 50 percent of the U.S. beer market. The company brews the world's largest-selling beers, Budweiser and Bud Light. Anheuser-Busch also holds a 50 percent share in Grupo Modelo, Mexico's leading brewer, and a 27 percent share in Tsingtao, the No. 1 brewer in China. The company is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and is America's top recycler of aluminum cans. For more information, visit www.anheuser-busch.com.


Whispering Jeff's Checks In
Whew, what a weekend...
Last weekend Saturday, it was the 6th Annual Riverwest Pub Crawl & Music Festival - "20 Bars - 20 Beers," ranging from Pabst to Ommegang Hennepin, with Lakefront, Sprecher, Spaten, Capitol, Sand Creek, Onopa,* JT Whitney's, Point & Blue Moon, in between, plus over 5 bands and 3 DJs
Upon further review, it looks like we had about 450 crawlers.
We all started at Onopa* with the Riverwest Accordian Club & Blue Eyed Soul providing the tunes, and then, Riverwest Pub Crawl Passport equipped, we went…everywhere.
Bob & Patrick from Blue Eyed Soul & Bob's friend Jackie & I headed a block west, for some Sand Creek at Riverhorse.
The easiest route for everyone else was to head right across the street to Frank N Stein, for some Riverwest Stein, naturally.
A block South, George & his son from Club 99 served a lotta food & JT Whitney's.
Next, I headed East for some Eastside Dark at the Polish Falcon Bowl. While John Kretsch entertained the crowd, co-owner Lynn showed Karen Kretsch their 6-lane bowling alley.
Jackie, Bob, Patrick & I caught some Spaten Maibock & the tailend of 2 Thick Mick's at the Pub before Blue Eyed Soul did their 2nd set.
For me, next up, it was a cheeseburger and a beer at Rick N Donna's, then up to Foundation for some Big Sky Moose Drool, East to the Uptowner for some Lakefront, a pit stop at G. Willicker's with Mark for some corned beef and a can-o-Point.
After visiting Carmine at Smokey's and having a Louie's Demise at the Gig, I settled in for a can-o-beer at Squirrel Cage.

Erik Peterson, Riverwest Pub Crawl co-host, told me he was giving his friend Karen piggyback rides to the North end of the Pub Crawl, hitting Circle A for that Ommegang Hennepin, Bosco's for some PBR, HopBackInn for Sprecher, Art Bar for some Tyranena & then Dino's for Lakefront.
Additional spots on the tour included Riverwest Tavern, Nessum Dorma, the Tracks & Timbuktu.
Next year, there's more beer, more food & more music.


St. Patrick's Day, March Mayhem & More...
St. Patrick's Day was Friday and I got going about 9 AM, hitting Highbury for some Victory Golden Monkey, Bell's 2 Hearted Ale & Black Boss Porter, then North to Slim's, catching Craig & Bill, Sprecher's brewers, and listened to Susie & Johnnie of Frogwater and a can-o-Pabst with Swinging Door's Mike Murphy, before I headed on to Wolski's to share some neighborhood news with Bernie Bondar.
I spent the next 4 hours at Paddy's Pub, as Woody & Patty again had a great beergarden & back bar setup. The weather, of course, was terrific. Oh, and the Kalamazoo Stouts tasted mighty fine !!
After a nap, I headed out again & caught up with Kate & Dr. Bob at Circa for a few or 3 & then watched the last of the McTavish set at Up & Under.
I think I partied 'til dawn..somewhere, drinking Beck's Oktoberfest.

Thursday, it was the March Mayhem at Country Inn (I mean "Springs") Hotel, where, despite the warnings, there was little or no blizzard. OK, there was a blizzard, but it was of beer & food.
Great gossiping with Adam Warriner from US Beverage; Jim O'Coonner of Bell's; Lee Neujahr of Bitburger; Jorey Hansen from Becks; Marshall from Capital; Jason Anderson from Summit; Jerry Patzwald from Spaten; Phil from Heineken & Scott from Capital-Husting and Jim from General-Beverage.
I think I even started the negotiations for a semi trailer trade of beer for a Peterbilt conventional somewhere that evening, too.
About 11 PM, it was Milwaukee Naughties night at Y-Not III, featuring Dr. Chow's Love Medicine, and then a few pitstops, including the Uptowner & Timbuktu.


Hofbräu München Dunkel in Bottles Now Available in USA
Hofbräuhaus of America LLC, US importer of the beers of the Staatliches Hofbräuhaus in München (HB), announces the introduction of Hofbräu München Dunkel in bottles. This genuine Munich dark beer is smooth in flavor yet fruity, a true delight for dark beer lovers. Hofbräu Dunkel has been test marketed in selected US markets in draft for the past two years. The positive response from consumers, retailers, and beer wholesalers alike motivated the famous Munich brewer to make the beer available in 12oz. bottles. The attractive packaging speaks for itself conveying the high quality image of a brand that has found many friends in this country.
Hofbräu beers have been available for approximately nine years in the US market. Consumers can purchase them now in 30 states. Besides Dunkel, Hofbräuhaus of America markets Hofbräu München Original and Hefe Weizen as well as the popular seasonals Hofbräu München Maibock and Oktoberfest.
According to Ferdinand (Fred) Schumacher, President of Hofbräuhaus of America, Hofbräu München Dunkel will be arriving in stores and selected restaurants in April and May of this year.
Hofbräuhaus of America LLC started in 2005 as a joint venture between Schumacher & Associates and the Staatliches Hofbräuhaus in München.
HB owns the famous Hofbräuhaus, the large and world-renowned beer hall in Munich.
In addition, as a local brewery, Hofbräu is also a significant participant at the annual Oktoberfest in that beer city.
For more information, contact Fred Schumacher, (980)652-8889 or ferdis@chartermi.net

Leinenkugel's Rolls Out New Sunset Wheat
  The Jacob Leinenkugel Brewing Company is giving craft beer lovers a new brew inspired by the rich golden sunsets of the Northwoods. This April, the 139-year-old specialty brewer will add Leinenkugel’s Sunset Wheat, a crisp and refreshing year-round offering, to its family of premium craft beers. Leinenkugel’s Sunset Wheat is the fifth generation brewer’s second new product launch in six months.
In October 2005, the company unveiled Leinenkugel’s Apple Spice, the most successful seasonal launch in the brand’s history.
Leinenkugel’s Sunset Wheat represents the first year-round product launch since 2002.
“Bringing a variety of adventurous brews to beer consumers who are increasingly choosing craft beers is a priority for us,” said Jake Leinenkugel, company president, who, along with brothers Dick and John, will promote new Sunset Wheat via personal appearances throughout the summer. “We’re proud to offer a year-round wheat beer to our loyal Leinie fans and to beer lovers who haven’t yet discovered Leinenkugel’s.”
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, WI, Leinenkugel’s Sunset Wheat features a slightly fruity and citrus character, complimented by the gentle spiciness of coriander. Brewed with malted wheat, balanced with pale barley malt and spiced with cluster hops and natural flavors, Sunset Wheat has a golden hazy appearance typical of wheat beers. A fresh orange wedge garnish provides added zest and extra refreshment.
“Good times with friends and family call for special beers and Leinenkugel’s new Sunset Wheat will be a terrific addition to our offerings,” said Dick Leinenkugel, Leinenkugel’s vice president of marketing. “Leinenkugel’s Sunset Wheat is more than a new wheat beer. It represents a Northwoods getaway and a relaxed state of mind -- a taste and experience only Leinie’s can deliver.” Leinenkugel’s new Sunset Wheat will be the cornerstone of a unique summer sampling program in markets throughout the Upper Midwest, encouraging consumers to “Taste the Adventure.”
Sunset Wheat contains 4.9 percent alcohol by volume (ABV). It will be available where Leinenkugel’s is sold in 6, 12 and 24-pack bottles and on draft in 1/2, 1/4 and 1/6 barrels.
Leinenkugel’s, brewed in Chippewa Falls, is the leading craft brewer in the upper Midwest.
Leinenkugel’s year-round offerings include Original, Light, Honey Weiss, Leinie’s Red, Creamy Dark and the newly-released Sunset Wheat.
In addition, Leinenkugel’s offers four limited-release beers including Big Butt Doppelbock, Leinenkugel's Oktoberfest, summertime refresher Leinenkugel’s Berry Weiss and fall favorite Leinenkugel’s Apple Spice. For more information on the rich history of Leinenkugel’s, visit www.leinie.com.

Museum of Beer & Brewing News
Good Museum Progress for 2006:
The Museum of Beer & Brewing has set up a marketing committee, as we get ready to, hopefully, open up at the Milwaukee Ale House's production facility on 613 S. 2nd St. as an interim site this Fall. Highlights of our physical interim MBB site will include changeable exhibits & events, touch-screen DVDs with tours of Milwaukee's brewing history, oral histories, old beer commercials & more. The major "sculpture" will include a one barrel pilot brewhouse, a wooden fermentation tank & an early Krones labeler.
We've started our MBB reference library, adding more archival material shortly.
Our March 25 Irish Beer Dinner & Fundraiser will be held at Slim's (338 S. S. 1st Street in Milwaukee), starting at 6 PM.
Watch for an announcement shortly for the date & location of the 2nd Annual Karl Strauss Award.
We'll begin a fundraising campaign and a raffle (main prizes include a BeerTrip to Europe & a Siebel Institute Sensory Evaluation Course) to help finance our MBB Interim site development & updated traveling exhibits & displays in just a few weeks.
Look for the new MBB traveling exhibits at Milwaukee Antique Bottle Show, Mid-Winter Beer Fest, Food & Froth, the Blessing of the Bock & the World of Beer festivals.
For more details, visit www.brewingmuseum.org

Poor Richard's Ale
Celebrate the 300th anniversary of Benjamin Franklin’s birth hoisting a specially brewed pint of Poor Richard’s Ale at a brewery near you. Two award-winning brewers with ancestral ties to Benjamin Franklin, joined with the Benjamin Franklin Tercentenary Commission and others to select a recipe for Poor Richard’s Ale - a beer for Americans nationwide to hoist in January 2006 to celebrate.
In Wisconsin, visit:
- Stone Cellar Brewpub, Inc., Appleton - 920-735-0507 - Tapped Jan 17
- Tyranena Brewing Company, Lake Mills - 920-648-8699 - Tapped Jan 17
- Hereford & Hops Brewpub, Wausau - 715-849-3700 - Tapped Jan 10
In llinois, visit:
- Goose Island Beer Co., Chicago - 312-226-1119 - Tapped Jan 17
- Carlyle Brewing Co., Rockford - 815-963-2739
In Indiana, visit:
- Lafayette Brewing Co. - 765 742-2591 - Tapped Jan: 17
For more venues, go to www.poorrichardsale.com.

Beer Chat from the Merchant Du Vin Court Jester: Point-of-Sale
Chances are your favorite pub is fully decked out in promotional beer items: signs, banners, posters, logo glassware, table tents, neons, logo attire on the staff, coasters . . . Likewise, when you are in your favorite beer store or market, you’ll see everything from small informational shelf talkers to full-sized inflatable NASCAR racers built into giant 150-case floor displays. All these items are designed to get the consumer to decide to purchase that beer. That is the “point of sale,” and promotional goods have come to be known in the industry as “POS.”
Yes, brewing beer is without a doubt a magic mix of craft, art, science, history and inspiration. The proof is in the bottle or keg. Beer folk prefer to talk about beer, but somehow we end up spending a lot of thought, time and money on POS. In the current world of fine beer, most suppliers think that POS is important to either “make placements and move product” (to
the sales department) or “build brand awareness and increase long-term market share” (to the marketing department).
Selling beer is good old-fashioned hard work & effort, in a very competitive venue. The variety of fine beer available in the US and the established well-run, well-capitalized large suppliers mean brewers will try almost anything to get retail accounts to order their beer, and to get consumers to buy it in turn.
The first POS was probably a logo scratched into a cask or ancient drinking vessel. A brewer who already had customers wanted to keep them loyal; the logo represented quality, flavor, place – the concept of a “brand” that continues to speak, even when the brewer is not present. As the decades and centuries have rolled by, brewers began to outdo each other, from simple logos to signs to neons to inflatable NASCAR racers.
Table tents, bottle neckers, and shelf talkers are all information-based devices that may describe flavors, or tell history, or list awards. They are especially appreciated by consumers who have never tried that particular beer.
Coasters are functional drip-absorbers that give a gentle brand reminder. Logo glassware and logo attire allow the bearer or the wearer to proclaim, “I drink or I sell this beer.” They emphasize to people that the particular brand is out there, and they may indicate some broad customer support. Fancy mirrors, backbar displays, and neons take it a step further, alerting consumers that a retail account sells this beer.
Then there are the “wow” items. They are so big, or so cool, or sometimes so creative that they make people stop in their tracks. Sometimes they have built-in motion features, or they are made custom to celebrate a local sports championship. These items frequently are costly to produce, so they tend to be made by big breweries. Coincidentally, the “wow” items often have little to say about the actual flavor of the product . . .
We, at Merchant Du Vin, have beers that are the world benchmarks for their style, made by family- or abbey-owned breweries from the finest ingredients, according to historical tradition and brewers’ skill. We like to think our own Merchant du Vin POS represents our beer well, but decide for yourself whether POS works to help you choose the beer to buy.
Merchant du Vin, America’s Premier Specialty Beer Importer Since 1978
www.merchantduvin.com

Terrorizing Milwaukee
Wednesday, post-Museum of Beer & Brewing Tim John booksigning & lecture at the Miller Inn, I met up with Carson Praefke (co-founder of Lakefront, Tasting Room owner, Circle A bartender,...) at the Riverhorse, savoring the Anderson Valley Oatmeal Stout, until Brad Brunson from New World Wine Company, in for his wife's birthday, came by & offered us an upgrade, so we went with the Gouden Calorus Noel. After grabbing a few beers at my place, we lassoed MSOE DJ Melanie Fresh after her Midnight-3 AM gig & we all headed to Satin Doll's.

Q, Suds & Stuff
Since I KO'd early Friday (sorry, Milwaukee's economy) after hitting Klinger's East for a Fish Fry with Johnny E O & his wife Kerry, then wrapping it up at the Polish Falcon, I was ready to "hit it" Saturday AM. 10 AM was "showtime" & there were already 50-some attendees at the Kansas City BBQ Judge Certification Class at "Q" in West Allis. Sprecher's Tom "Crusher" Strelka, already a certified Kansas City BBQ Judge, was there as a table chief, having been certified 2 years ago at JT Whitney's in Madison. Scott & Mandy of Q hosted this terrific event. Speaking of Sprecher, as Mandy sez, "forgetabout honey or molasses, try the Sprecher Root Beer BBQ Sauce !!" This 6.5 hour class was spent running through the KC BBQ Judging rules, including testing the 4 BBQ categories, including Chicken, Pork (Butt, Shoulder or Picnic), Pork Ribs & Brisket. Many more details on this soon, I promise !
My Saturday Highbury stop was not to be denied & when I got there, the boys & girls were, um, pretty toasted. I took a break from my usual Big Boss Porter, savoring the "hop kick" of Bell's 2-Hearted Ale. Next stop was the Bayview Wine, Beer & Food Tasting at the Marian Center for Non-Profits, (3211 S. Lake Dr., St. Francis, WI) , where Der Mayor of St. Francis (Al Richards, former customer of mine when I bartended at Zur Krone), his wife & his friends & I savored a bunch of wine, food & beer. I'll list all the donors shortly, but I do remember Blue Water, Annona Bistro, Caradaro Club, Swayz Mexican Grill, Aggie's Cakes & Pastries, JT Bonz, Pekar Liquor, The Soup Ladle, Fresche Pizzeria & Pub, Selen's, Sprecher, Lakefront, Specialty Distributing, Leinenkugel, Pinter's Inn & Ararat Wine Importers.
While it wasn't quite a full moon, I felt like howling, so I headed North to my "homebase" of Riverwest. Driving aimlessly, trying to figure which bar to terrorize" tonite, I finally headed toward The Pub, where I bumped into Patrick, who reminded me that he & Bob were playing (at The Pub) later that PM, but first, we needed a stop to ReStein at the Uptowner. I was designated as the band's roadie that night, so once the gear was setup at The Pub, we started to really party. Great music Bob&Pat. My beers ? Hmm. Imagine that: Bell's 2-Hearted & Lakefront Riverwest Stein. Post party was...somewhere. Hmmm. I'm thinking it was Riverhorse, but I'll have to check back with you.

Milwaukee Sharon
Nice touring in Milwaukee, Shorewood & Riverwest with my pal, Sharon. Scott Jordan, GM at Oakland Wine & Tapas shared some dining teases & tales with us, as we savored the small plates, and I enjoyed a St. Peters Chocolate Porter. Next stop, Riverhorse, where we partied with Dan, the Illustrated Man, and 2 x-Danglers Dave (now with Avalon 4) & Jason. My beer ? New Glarus Hearty Hop IPA. Next, it was Timbuktu, where our host Yuseuf served up some Riverwest Stein & the DJ spun AfroPop. Next stop, the Uptowner, with more Riverwest Stein, served by DVD Dean. Last stop was the Pub, where I had a Point Special (or 2). Lunchtime, we hit McBob's for some Pan-fried Grouper & Potato Pancakes, with a Bloody Mary & Sprecher Black Bavarian chaser.

2006 Chicago Shootout
The 8th Annual Chicago Beer Society Brewpub Shootout at the Irish Community Center in Chicago was..mmmm Tasty !! 300 attendees.
Of the 16 participants, standouts for me were: Angry Mike's Stoudt Creek Ale from Flossmoor Station; Absolution Ale & New York Cheesecake from Govnor's; Emmett's IPA; Brass' Portwine Medallions with Wild Berry Winter Salad & Walnut Balsamic Vinaigrette; Blue Cat Cocoa Porter; America's Chocolate Porter & Bourbon-barrel-aged Imperial Stout; 3 Floyds Behemoth Barleywine & AlphaKong Sextuppel Creme Brulee & Dreadnaught Imperial IPA; Rockbottom-Chicago Doppelbarrel & Giant (oh yah) Jalepeno Garlic-seared Shrimp with Crispy Fried Potatoes with Cayenne Pepper Broth with Saffron Oil; Ram-Wheeling's Amber Ale-braised Pork Ribs with Mashed Sweet Potatoes with Brown Suger Maple Glaze, Prairie Rock Smoked Porter with Spoked Porter Beer Brisket w/ BBQ Glaze & Mickey Finn's Barrel-aged Barleywine.

Want to learn more ? Read Nicholas Day's article "Brewpubs take the challenge at Chicagoland Shootout" in the Good Eating on the February 1 Chicago Tribune.

Smoky's Club Brown-Foreman Whisky Dinner
I had a fine & mighty spirited time at the Brown-Foreman Whiskey Dinner MC'd by John Barrett, the "Whiskey Professor," at Smoky's Club in Madison, WI. Terrific Whiskey Dinner, with Crab Cakes, Roasted Duck Soup, Tenderloin in Bourbon Sauce, a Bourbon Tiramisu, all paired by Brown-Foreman products, such as Jack Daniels, Gentleman Jack, Old Forester & Woodford Reserve, all capped off with Martini Bob's Woodford Reserve Chocolate - covered Cherry Bourbon Ball Martini !! Great to meet with co-owners Tom & Larry & their mom, Janet, as well as Bar Manager, Martini Bob. Janet & her husband, the late Leonard "Smoky" Schmock started this Steak House, more of a “Supper Club,” said Larry, in 1953.
It was a pleasurable traffic jam that night as well, with all the employees from Blue Moon, which Tom & Larry also own, holding their Christmas, or, um, Holiday Party.
Don’t forget about inquire about Martini Bob’s Martini Club, either !! - “Over 1500 members.”

Wild Wild Weekend (Apologies to NRBQ):
It started Friday at Don Quijote, with sherry flights and a tapas dish. Then, onto Riverwest, where I hit Timbuktu, Dino's, Riverhorse, Falcon Bowl & the Pub

First stop, Highbury at Noon, with live soccer feeds from Europe, drinking Big Boss Porter. Met 2 Circa buds there, Corey from Clark Street Graphics & Jim from the Waukesha Freeman. Next, a brief pitstop at Stepping Stone, where Sean was installing Wi-Fi, with Sprecher's Winter Porter. Chowtime, so I grabbed a patty melt & a bloody mary at Sobelman's, a nicely restored old Schlitz tavern in the Menomonee Valley. Next stop was the Uptowner, where I bumped into Patrick & Bob. I briefly re-(Riverwest) Steined & then we headed to see Dave's band, 2 Thick Micks, at Paddy's Pub, where I wrapped up the evening, savoring some Kalamazoo Stout.

the KC BBQ Judging at Q in West Allis on Saturday AM, Highbury at Noon & celebrating at the Bayview Beer, Wine & Food Tasting at the Marian Center for Non-Profits in St. Francis, later that PM.

2005...

Christmas Parties & Musical Madness

LuLu
LuLu’s Christmas Party featured tunes by Tom Schwark & Trio Du Monde.
The beer break was attended by Beechwood’s Tom Sheehan & Tom Miller; Guinness’ Kent Billingsley; Don Wambach from Sprecher & Russ Gamsky from Beer Capitol Distributing
Wrap[ping it up was Art Kumbalek & the Brewhaus Polka Kings.
Merry Fokin’ Christmas, Art !!