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Katarina Van Derham Named 2009 St. Pauli Girl

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After an historic election, St. Pauli Girl beer, the No. 2 German beer in the U.S., has officially named model Katarina Van Derham as the new St. Pauli Girl spokesmodel for the 2009 calendar year. Van Derham will bring the German barmaid brand icon to life, and will appear on the 2009 St. Pauli Girl poster, travel across the country on the St. Pauli Girl media tour and be featured on the St. Pauli Girl website and promotional materials.

St. Pauli Girl

Breaking new ground this year, Van Derham is the first St. Pauli Girl chosen through an online vote, beating out three other finalists on Maxim. Van Derham, a native of Slovakia who speaks five languages, won over online voters and the St. Pauli Girl brand team with her resemblance to the traditional St. Pauli Girl icon and vivacious personality. Selecting a spokesmodel to represent the beer is a decades-long tradition for St. Pauli Girl, and Van Derham marks the 26th spokesmodel selected in the brand’s history.

“Being named the 2009 St. Pauli Girl means the world to me,” said Van Derham. “I am very honored and look forward to meeting St. Pauli Girl fans all over the country.”

Van Derham grew up in a small village in the woods of Slovakia, a communist country at the time. She moved to the United States at the age of 22, without any intention of becoming a model. While working as a waitress in Los Angeles, she was often told to pursue modeling, and at age 26 finally decided to give it a shot. Van Derham was immediately booked for several modeling jobs, and in a short time her career has skyrocketed.

Van Derham can be seen in advertising campaigns for AT&T, Dodge, Rockstar Energy Drinks, Ed Hardy and Christian Audigier. On television she has had roles on shows including “Monk” and “CSI,” and has also appeared in the films “Cellular” and “15 Minutes.” Van Derham has graced the cover of dozens of magazines both in the U.S. and internationally including Iron Man, Max Muscle, Muscle & Fitness, Best Body, Double XL, British Maxim and more.

Van Derham became a U.S. citizen last year, and was very appreciative to vote in her first ever election in November 2008. In addition to her modeling work, Van Derham also works in web design for an architectural graphic design firm.

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Pints For Peace: Israeli & Palestinian Brewers

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“Tit-for-tat clashes in Gaza may escalate into the next quagmire in the Israeli-Palestinian conflict.” Thus was the dire prediction of Time Magazine on Monday, March 3, 2008. And a scarce 10 months later, on Tuesday, December 30, 2008, Time unfortunately had to publish another headline: “Attacking Gaza: The Fog and Rain of War.” This unfortunately is an all too familiar story from the endless conflict between Israelis and Palestinians. Violence appears to be the new normal in the Middle East, with neither side able to find common ground for peaceful coexistence. The diplomats have tried and failed, as have the soldiers!

Professionals devoted to hops and malt instead of vitriol and weapons, on the other hand, seem to have a knack for bridging gaps that political leaders may find insurmountable. A perfect example is an article in The Jerusalem Post of December 11, 2008, which — barely three weeks before the outbreak of yet another round of war — quotes an Israeli talking about “the divine Palestinian brew Taybeh.” The man quoted as calling the Palestinian brew “divine” is Gad Divri, a brewer and the General Manager of Beer-D, a Tel-Aviv brewing supply company. Taybeh is made by Nadim Khoury, the owner-brewer of the Taybeh Brewing Company. Taybeh is the only brewery in Palestine. It is situated in the small village of Taybeh outside the Palestinian West Bank capital of Ramallah. Fittingly, Taybeh means “delicious” in Arabic.

Nadim obviously reciprocates the esteem accorded him by his Israeli colleague, as was evident at the 10th annual post-BRAU-Beviale Bavarian Party at the Weyermann Malting Company, on November 15, 2008. What the diplomats and the generals have not been able to accomplish in decades, happened over pints of Barley Wine, Rauchbier, English Bitter and Pumpkin Ale — all made in the Weyermann Pilot Brewery in Bamberg: A Palestinian and an Israeli brewer sitting peacefully side by side, smiling, exchanging ideas, and enjoying each other’s company!

As happens every year, Weyermann had invited friends and business partners from all over the world to the annual bash on the Company grounds … and almost 300 people from 35 countries came — from Russia to France to Australia to the United States.

In a world divided by so much strife, the unity of people involved in beer takes on a poignant significance: Wherever people make hot wort and cold beer instead of hot and cold war, it seems, the brew can still bring people from all cultures and all walks of life together … even Palestinians and Israelis!

Israeli Palestinian Collaboration

A Pint for Peace: back row, from left to right: Lior Balmas (Beer-D Brewing Supply), Nadim Khouri (Taybeh Brewing Co.), Yochai Kudler (Hanegev Brewery). Front row, left to right: Yariv Zwigenbom (Barik homebrewery), Omri Zilbermann (Beer-D Brewing Supply) at the Weyermann Bavarian Party 2008 in Bamberg.

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Rogue’s Dead Guy Gets in the Whiskey Spirit

Posted in Beer culture, Trends on   

Rogue’s Dead Guy family has a whole new spirit—Dead Guy Whiskey, created on the Pacific Ocean and Yaquina Bay in a multi-step process.

Northwest Harrington, Maier Munich, Klages, and Carastan malts are combined with Free Range Coastal Water in a 100 BBL 3,000 gallon brew system. Distiller’s yeast is then added to the wort, fermented, and then hauled across the parking lot to the Rogue House of Spirits (est. 2006) where its double-distilled by Master distiller John Couchot in a 150 gallon Vendome copper pot still and then aged in charred American white oak barrels. Each 3,000 gallon batch yields 100 gallons of Dead Guy Whiskey.

Dead Guy Whiskey is created with the same 4 grains used to make Dead Guy Ale, which was created in the early 1990s to celebrate the Mayan Day of the Dead (November 1st, All Souls Day).

Rogue Whisky

Dead Guy Whiskey has already received critical acclaim – placing 3rd in the World Beverage Competition in Geneva, Switzerland, competing against spirits from 25 different countries. It is now available in limited quantities in limited markets in a 750 ml serigraphed bottle.

Rogue Spirits has been distilling award-winning White, Dark, and Hazelnut Spiced Rums since 2003, producing Dead Guy Whiskey, Vintage Vodka, Spruce Gin, and Pink Gin. Distiller Mel Heim operates a 50 gallon copper pot still in the historic Pearl district in Portland, Oregon.

In October Rogue will sponsor the 5th Annual Great American Distillers Festival – a gathering of small distilleries from across the country who come to Oregon, the Mecca of craft distilling, to share their products, their passion, and their expertise in hand-crafting spirits.

Celebrating five years of distilling, Rogue Spirits creates award winning, multi-ingredient, small batch varietal spirits, artisan distilled in traditional hand-crafted copper pot stills. Rogue Spirits have won 44 awards for taste and quality and are available in 13 states and 5 countries. No chemicals, additives or preservatives are used. Visit our website at WWW.ROGUE.COM for more information.

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Odell To Release Red Ale

Posted in Beers on   

On Groundhog Day, February 2nd, 2009 beer will see red with the release of Odell Brewing Company’s Red Ale, an American-style red with generous hops for an extra kick.

For several months, Odell brewers crafted different varieties of red ales on the brewery’s five barrel Pilot Brewing System. The test batches were served in the Odell Brewing Tap Room and evaluated by the entire brewery staff. The selected brew features aggressive American hops delivering a robust hop aroma and flavor.

Old Red Ale

Red Ale follows Odell Brewing’s winter release, Isolation ale, as part of the brewery’s new rotating seasonal lineup that will replace its Single Batch Series. The rotating seasonal lineup will also include a new summer brew currently in development on the brewery’s Pilot Brewing System.

“Making this beer was a true collaboration of efforts and creativity,” said Odell brewer Brent Cordle. “The Red Ale has some serious hops, but it’s well-balanced and very drinkable.” Red Ale will be available through May in six-packs.

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Torpedoes Away

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For a brewery known for its use of hops, it seems out of character to wait nearly 30 years to produce a year-round IPA. Torpedo is worth the wait. Sierra Nevada Brewing Co. is proud to announce the release of Torpedo Extra IPA as the newest addition to its year-round roster of beers. This is the first full-production IPA to come from the brewery and the first change in its year-round lineup in over a decade.

Why did it take so long to introduce a year-round IPA? The brewery has spent years experimenting, searching for a way to highlight bold flavors without resorting to hop extracts or pellets. Sierra Nevada has brewed with 100% whole-cone hops for 29 years with the belief that it makes a better, more natural tasting beer. Whole-cone hops offer subtle flavors and complexities that are unavailable in processed form. Rather than sacrifice flavor, they invented a way to do it better.

Sierra Nevada

Torpedo celebrates the brewery’s dedication to 100% whole-cone hops all the way through the brewing process. The name itself comes from a device called the “hop torpedo” that was conceived, designed and developed at the brewery. The result is a revolutionary method of dry-hopping that harnesses the vital hop oils and resins that lead to an unusually flavorful and aromatic beer featuring the full, nuanced range of spicy complexity that hops have to offer. Designed with a mixture of hop varietals, each with their own unique character, Torpedo Extra IPA has layers of flavors ranging from citrus, herbs, black pepper and pine, with delicate hints of tropical fruit.

Torpedo is an assertive American IPA deep reddish-gold in color, with a smooth and bready malt presence and over-the-top hop aromas. The beer has a solid bitterness and a massive hop flavor, yet remains easy drinking with a pleasant dry finish. Torpedo Extra IPA will be available for hop fans nationwide in 6-pack bottles starting late January 2009.

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New Widmer Beer Drifts In

Posted in Beers on   

Kurt and Rob Widmer, innovators of American-style Hefeweizen, may be laid back guys but they are serious about brewing great beer. Their latest creation, Drifter Pale Ale, is no exception. Brewed with Summit hops, a new variety known for its intense and abundant citrus aroma and flavors, Drifter’s taste is unique to the category. True to the pale ale style, Drifter’s light bittering hops give the brew a crisp, clean and refreshing finish ideal for those longing for lazy days adrift on the lake.

“We crafted Drifter to make waves in the category and provide beer lovers with a new pale ale experience,” said Kurt Widmer, co-founder of Widmer Brothers Brewing. “Most pale ales are brewed with Cascade hops. Ours is truly an original, made with Summit hops known for their delicate flavor and undertones of tangerine, mandarin orange and grapefruit.”

Widmer Drifter

Drifter is a laid back, smooth and inviting pale ale; its subtle caramel malt sweetness balances the tangy hops and leaves drinkers feeling refreshed and satisfied. Drifter was a Silver Medal winner in the Pale Ale category at the 2006 Great American Beer Festival; the beer sails in at an ABV of 5.7% and 32 IBUs.

Drifter will be available on tap in 20 select states beginning January 5th, with six-packs on shelves in early February. The beer will launch nationwide in mid-April and will be offered year-round. A Drifter six-pack will retail for approximately $8.99.

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Full Sail Brewery Honored For Green Practices

Posted in Breweries, News on   

Full Sail Brewing was honored by the State of Oregon for their outstanding commitment to sustainable business practices. The Brewery received the Governor’s Sustainability Award for small business. The State of Oregon, ranked the greenest state in the nation by Forbes.com and Business Facilities Magazine, presents the awards annually to innovative companies and organizations that demonstrate an exemplary commitment to sustainability.

The second annual Governor’s Sustainability Awards were recently presented by Oregon Secretary of State Bill Bradbury as part of the Oregon Business Council’s Leadership Summit. The Oregon Sustainability Board selected winners from more than 50 nominations.

“Businesses increasingly understand that sustainability benefits the bottom line in three ways,” said Bradbury, who also chairs the Oregon Sustainability Board. “First it helps the economy, second, the environment and third, our citizens.”

Oregon

The judges noted that Full Sail demonstrated outstanding sustainability practices in social equity, energy and water efficiency, renewable energy, use of recycled materials, procurement of local ingredients, community involvement, and waste management.

“To be acknowledged for our sustainable business practices by Oregon, a state that has been at the forefront in its commitment to responsible business practices is an honor. For us, this sense of responsibility has been part of our core principals since we first started brewing beer over 21 years ago. Over the years we have been committed to being stewards of the environment and have remained dedicated to operating our brewery in the most responsible manner possible. As an employee owned company we share this award with our all employees who are a key part of our daily commitment to these practices. Open communication and suggestions from employees have contributed greatly to the success of managing and maintaining a socially and environmentally fair business,” said Irene Firmat, Full Sail’s Founder and CEO.

“Our brewery’s amazing location nestled between the Columbia River and the snow-capped peak of Mt. Hood, in Hood River, Oregon makes us all feel a deep connection for our surroundings. Employees are the owners at Full Sail – and because Oregon is our home – we feel empowered to run the brewery in the most responsible manner every day. As much as we are committed to brew great beers, we are also committed to our community. It would be impossible to live and work in the Columbia River Gorge and not be inspired by the sheer beauty of the place. It is the blue skies, green forests, snow-capped mountains and pristine rivers surrounding us that insure our dedication,” added Jamie Emmerson, Full Sail’s Executive Brewmaster.

Full Sail logo

Some of the company’s sustainability measures include:

  • Efficient brewhouse: The brewery is as sustainable and efficient as possible, starting with the parts of the building that were reclaimed and recycled when the brewery first opened in the old Diamond Fruit cannery. The company utilizes energy measures such as energy-efficient lighting and air compressors, and compresses the work week into four very productive days, which helps reduce water and energy consumption by 20 percent.
  • Sustainable brew process: Pure water literally flows from the peaks that surround the brewery, so Full Sail takes care to conserve this precious resource. While average breweries consume six to eight gallons of water for every gallon of beer produced, Full Sail has reduced its consumption to a mere 3.45 gallons, and operates its own on-site wastewater treatment facility. Local farms supply the other essential ingredients for award-winning brews: 85 percent of hops and 95 percent of barley come straight from Northwest farms.
  • Reduce-Reuse-Recycle: Full Sail uses 100% recycled paperboard on all its packaging (and was one of the first in the industry to commit to long-term purchasing of recycled paper products). Everything from office paper to glass to stretch wrap to wooden pallets is recycled. Even dairy cows are beneficiaries of brewery waste: 4,160 tons of spent grain and 1,248 tons of spent yeast are sent back to farmers every year to use as feed for cows.
  • Community-wide practices: Full Sail purchases 140 blocks of Pacific Power Blue Sky renewable energy per month. This practice results in the reduction of 168 tons of carbon dioxide emissions, the equivalent of planting 33,000 trees. Full Sail also supports over 300 events and charities each year, with a focus on those in Oregon. Employees at the company have inspired environmental change among other businesses in the Hood River area as well. Full Sail was a founding member of the Hood River Chamber of Commerce’s Green Smart program, an initiative that helps businesses and organizations within the Hood River watershed increase their productivity and profitability by improving resource efficiency and by reducing waste and pollution.

Mt. Hood

Earlier this year, Full Sail was honored with a BEST (Businesses for an Environmental Sustainable Tomorrow) award by The City of Portland Office of Sustainable Development for their energy-efficient and renewable energy technologies and for demonstrating a commitment to responsible business practices and innovation in sustainability. In addition the company’s Portland Riverplace Brewery and offices received recognition as a RecycleWorks business for its excellent track record of recycling, reducing waste and buying environmentally preferable products.

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Germany’s Frozen Lake of Beer

Posted in Just for fun, News on   

An accident just before the new year created one of the weirdest beer phenomenons of all time: a frozen lake of beer! At a busy intersection in Kassel, a city in the center of Germany (in the state of Hesse), a delivery truck careened out of control while trying to make a sharp left turn at the bottom of a hill and, when it toppled over, sent 1,600 beer bottles smashing to the road. 80 crates, or about 800 liters weighing 12 tons quickly froze in temperatures of about 25 degrees Fahrenheit creating small lake of beer, strong enough, apparently, to ice skate on. Sadly, as far as I know no one tried and there are no photographs available. And that’s a shame, because I imagine it would be quite a spectacle. If anyone has a photo of Kassel’s beer lake, by all means send it in so we can share it with the world.