Young’s denies possible pubs deal

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The Publican reports that Young & Co. has denied weekend press speculation that the pub group is soon to be sold.

Media reports suggested that following recent changes at the Wandsworth brewer – which have seen the sale of its historic Ram brewery – plus the death of its long time chairman John Young the group was an ideal candidate for a bid.

However, chief executive Steve Goodyear said the reports were without foundation.

“I’ve no idea where this came from, but we have no intention of selling the business,” he said.

The beer we known as Young’s is now brewed by Wells & Young’s Brewing Co.

Monday morning beer links

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To help you ease into the work week:

– Advertising Age reviews Bud.TV. Will web users spoiled by browsing right in to YouTube and other take to the “walled beer garden”?

– Hedonist Beer Jive really likes the Double Tripel at 21st Amendment.

– Enter the Desert Island Beer Contest at a Good Beer Blog.

– Sierra Nevada IPA now available in the UK. Sierra Nevada Pale Ale is the fastest selling pale ale in the UK (just as it is in the United States).

– Matsuzaka ad raises eyebrows. He’s a Japanese baseball player headed to Boston. Lew Bryson comments on the flap.

All-malt Michelob coming Feb. 26

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New MichoelobMore on all-malt Michelob, mentioned last week.

The new Michelob and Michelob Light will be available Feb. 26 and the AmberBock March 5. You won’t have any trouble spotting the difference, because of new packaging. Anheuser-Busch is bringing back the teardrop bottles (but not for the AmberBock) it used between 1961 and 2002.

The teardrops were introduced in 1961 when A-B began brewing Michelob with rice. Both the bottle and the new recipe were meant to symbolize elegance, with the rice making Michelob a lighter, crisper beers than others on the market. Michelob owned the “super premimum” segment then, as imports accounted for only 1% of American beer sales and microbreweries didn’t exist.

Michelob has been A-B’s super premium beer since it was first introduced in 1896, brewed as an all-malt beer and sold on draft in better restaurants and hotels. (Remember that, as Maureen Ogle documents in Ambitious Brew, beers brewed with corn were the most popular in the country by the 1880s.)

The shift back to all malt isn’t intended to make a dramatic change in flavor. “The taste will reflect the basic style that Michelob is known for – but with an added dimension of taste intensity,” said Doug Muhleman, vice president, Brewing Operations and Technology for A-B. “The beer will have a rich toasted maltiness, a balanced hop profile from the use of noble aroma hop varieties, a rich color and a smooth velvety finish.”

Lew Bryson writes that these beers are aimed to appeal to the same consumers who drink craft beer – one of the definitions of craft beer is that it doesn’t contain rice or corn (sugar and other wacko ingredients are another matter). That’s obvious even with the redesigned bottles, which feature the embossed lettering that will seem familiar to those who buy products from New Belgium, Samuel Adams, BridgePort, Deschutes and a host of others.

(By the time the beers are available this post will be well back in the archives, but we’ll point to is again so you can tell us what you think about the new recipes.)

Cornish cattle lapping up local beer

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A Cornish farmer is likely the first in England to feed his cattle beer, the BBC reports.

They also get a massage to help produce the speciality Kobe-style beef, based on traditional Japanese production methods. In Japan, Kobe beef is produced only by the expensive Wagyu cattle, but outside the country it can be sold as Kobe-style beef.

Farmer Darren Pluess said the cattle have taken to the beer. His wife agrees, saying Saturday night can get rowdy.

“If they don’t have enough and they run out, when we bring the beer in they get incredibly excited and run riot,” she said. “I don’t think they’re alcoholics because they do have water as well if they want, but they certainly do enjoy it.”

New beers from the northeast

Posted In Beers, Homebrewing at   

LongShot beersThe three winning brews from the 2006 Samuel Adams American Homebrew Contest are now available nationally in the Samuel Adams LongShot mix six-pack. The homebrews, which include an Old Ale by Don Oliver of California and a Dortmunder Export brewed by Bruce Stott from Massachusetts, were chosen from more than 1,500 consumer entries. Rounding out the variety pack is a Boysenberry Wheat, submitted by Samuel Adams employee winner Ken Smith from Colorado.

Boston Beer also has posted the rules for the 2007 Samuel Adams American Homebrew Contest. Entries must be received between April 15 and May 1. The winners will be announced in October at the 2007 Great American Beer Festival.

– Magic Hat Brewing Co. will ship hI.P.A. to mark the return of spring (kind of important to the folks in chilly Vermont). A more heavily-hopped version of IPA, hI.P.A. featrues exclusive artwork from legendary 1960s design icon Stanley Mouse. From his distinctive hot rod illustrations to posters that defined the 1960s concert experience, Mouse placed his creative stamp on an entire generation.

New organic beers on the way

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Two new beers on the organic front:

– Mateveza USA and Butte Creek Brewing are combining to introduce an organic, naturally caffeinated pale ale. Mateveza Yerba Mate Ale is brewed with yerba mate, the ancient tea from South America.

Mateveza unites organic yerba mate (pronounced mah-tay) with cascade hops in a classic American pale ale. “Yerba mate’s earthy, herbal notes are the perfect compliment to the crisp, citrusy character of the cascade hops,” says Mateveza founder Jim Woods. The yerba mate also provides a natural source of caffeine that is equivalent to one half cup of coffee in a 12-ounce serving of Mateveza.

Like coffee, yerba mate contains the alkaloid caffeine. Unlike coffee, yerba mate also contains theobromine, the active alkaloid in chocolate that is a mild, long-lasting stimulant. Mateveza will be available initially on draft and in 22-ounce bottles throughout California and Oregon at retailers including Whole Foods, Wild Oats, and local co-ops and natural food stores.

– Henry Weinhard’s is rolling out Henry Weinhard’s Organic Amber in its Pacific Northwest markets.

The new beer from Weinhards, a unit of Miller Brewing Co., is made from locally grown organic barley and natural hops. It meets USDA organic standards that require more than 95% of ingredients be grown without the use of pesticides and chemicals.

‘Chicken Man’ among beer drinking finalists

Posted In Beer culture, Just for fun at   

Phil FarrellWynkoop Brewing’s judging panel has picked the three finalists for the brewpub’s 2007 Beerdrinker of the Year award. They’ll duke it out Feb. 24 at 2 p.m. in the finals in Wynkoop,s Denver brewpub. They are:

Diane Catanzaro, a Norfolk, Va., homebrewer, beer judge and professor of industrial/organizational psychology at Christopher Newport University. In 2006 she drank beer at numerous breweries, bars and festivals in the US and Belgium. She also led 16 college students on a tour of Belgian breweries and bars, ending their interest in mainstream American beer. She was a finalist in the 2006 Beerdrinker search.

Phil Farrell, a Cummings, Ga., commercial airline pilot, award-winning homebrewer, and beer judge. His beer travels include drinking beer in every country in Europe, 1,000 of the world’s pubs, and attending over 20 major beer events in the US in 2006. His basement beer pub features six taps, two refrigerators, and a 15-gallon brewing system.

He’s pictured here with his homebrew club’s chicken mascot. He takes it on all of his beery travels, the chicken has been photographed with more than 1,500 beery people across the globe.

Logan Perkins, a Denver, Colorado beer enthusiast who has tried 4,000 beers in 43 states, 21 European countries and 5 Asian nations. He took a sabbatical from work in 2006 to visit breweries and beer events in the US and overseas. Last year he drank beer in Belgium, Denmark, Croatia, Portugal, Austria, Germany, England and many other nations. He’s the first Denver resident to make the finals in 11 years of the competititon.

Applications taken for Falconer scholarships

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In co-sponsorship with the Seibel Institute of Technology, the Glen Hay Falconer Foundation is offering two full-tuition brewing education scholarships in 2007. Applications are now being accepted.

One scholarship is for the World Brewing Academy Concise Course in Brewing Technology held at the Siebel Institute in Chicago in October/November 2007. The Concise Course in Brewing Technology is a two-week intensive program that covers every topic critical to successful brewery operations.

The second scholarship allows candidates to apply for one of three two-week modules from the International Diploma in Brewing Technology Program held at Siebel’s Chicago campus in September/October 2007. This specialty brewing scholarship is intended for those brewers who seek an in-depth understanding of a specific brewing discipline.

Both scholarships are open to professional brewers as well as homebrewers from the Pacific Northwest (including Alaska and Hawaii) and Northern California regions (San Francisco Bay/Monterey Bay areas and north). Each scholarship includes a $750 stipend to help offset travel and lodging expenses.

Visit the Seibel web site for more information.

The Glen Hay Falconer Foundation is a non-profit organization created to commemorate and celebrate the life, interests, and good works of Falconer, one of the Northwest’s pioneer craft brewers.

Miller Chill includes lime, salt in bottle

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Miller ChillTired of messing around with lime and salt every time you want to drink a Corona?

Miller Brewing wants to make your life easier. Aiming at the Hispanic market, Miller is introducing a beer already flavored with lime and salt.

Miller Chill, modeled after a popular style of Mexican beer called a “chelada,” will be test marketed throughout Florida, Texas, Arizona, New Mexico and San Diego, said Pete Marino, a spokesman for the Milwaukee-based brewer. The company hopes to eventually expand the line nationwide, he said.

The lime green bottles feature green and silver modular designs reminiscent of Aztec art, with the word “Chill” in bold black letters across the front and “Chelada style” below.

Update: Miller Chill goes national.

AleSmith brews romantic ale

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Looking for something different for Valentine’s Day?

AleSmith’s latest beer is called My Bloody Valentine. From the San Diego brewery’s newsletter:

“With Valentine’s Day approaching, the romantics at AleSmith decided to brew a very special ale. My Bloody Valentine Ale is a mildly sweet, malty, and full bodied, cardiac-red ale. My Bloody Valentine pulsates with fresh hop aromas and flavors, and finishes with a wonderful malt and hop aftertaste. My Bloody Valentine will be available at select bars and restaurants during February and at the brewery for 1/2 gallon growler fills.”

Romantic indeed.

Drinking to the ‘other’ New Year

Posted In Breweries, Just for fun at   

Tsingtao Pure DraftFile this one between Valentine’s Day and St. Patrick’s Day: Chinese New Year, actually a month-long celebration starting just after Valentine’s Day and running into March. 2007 is the Year of the Boar.

Tsingtao makes it easier for us less than familiar with Chinese tradition to celebrate, including a primer for hosting a party as well as downloadable party invitations.

The good news: “Guarantee your good fortune in the New Year by assembling a centerpiece made from fresh flowers, oranges and tangerines, all symbols of good luck and wealth.”

The not so good news: “According to ancient tradition, every corner of your home should be swept and cleaned in preparation for your New Year’s celebration.”

Not surprisingly, Tsingtao suggest serving its beer – the No. 1 branded consumer product exported from China – at the party. Last summer the brewery began sending Tsingtao Pure Draft to the United States as well as its Lager. The company introduced the beer to the high-end Chinese market in 1999.

Pure Draft if filtered, but not pasteurized. Light in color and body, it opens with a bit of bready sweetness and mild spicy hop aroma, with more hop bitterness arriving at the end. Smooth, with gentle carbonation and an underlying soft (the yeast?) texture.

Bud.TV is on the air

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Anheuser-Busch has launched its Bud.TV website.

“We’re following the consumer in many ways,” said Tony Ponturo, vice president of global media and sports marketing at A-B’s domestic brewing company. “Because this consumer group is so intrigued by the Internet, it makes sense.”

The St. Louis Post-Dispatch explains:

Some A-B commercials are “content” in their own right — considered by viewers to be attractions rather than interruptions.

Executives believed A-B could “stretch this concept beyond the 30-second” commercial, said Ponturo, who is leading the online venture. “We understand how to provide relevant content. … We came to the conclusion that it was worth the old college try.”

As previously announced, another thing different about this site is that users will not be allowed in based on the “honor system” A-B uses at other of its sites (as do most beer companies).

Potential users seeking to enter Bud.TV first must register, providing a name, birth date and home ZIP code. Washington-based Aristotle Inc. will verify each person’s age by immediately checking the information against databases, such as drivers license records and voter registration lists.

If Aristotle can’t confirm an age of 21 or older, the person won’t be allowed access to Bud.TV.

A Beer for Hope

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Beer for HopeOld friends have reunited to brew a new beer with a name that reflects their purpose. “Reunion – A Beer for Hope” is an organic imperial brown ale based on early recipes from Pete’s Wicked Ales founder Pete Slogberg.

Slosberg and Dan Del Grande brewed the beer at Bison Brewing Company’s organic brewery in Berkeley, Calif. It will be sold in 22-ounce bottles via SBS-Imports distributor network in California, Oregon, Washington, Arizona, Colorado, and Illinois. All profits generated by SBS from the sale of the beer will benefit The Institute for Myeloma & Bone Cancer Research in Los Angeles.

Alan Shaprio, president of SBS-Imports, suggested brewing the beer after he and Slosberg learned that Virginia MacLean had been diagnosed with Multiple Myeloma. Shapiro and MacLean joined Sloberg at Pete’s Wicked in 1989 and helped him turn the company into what was briefly the second largest craft brewery in the country. All then went on to other businesses.

“I am thrilled to be a part of the effort to raise funds for this worthwhile organization,” Slosberg said of the project.

“Virginia has been a close friend from the day we met at Pete’s back in 1989,” said Shaprio. “I wish I was a great scientist who could help find a cure – but at least I can make a small contribution by raising both funds and awareness for this disease. I
have met Dr. Berenson’s team at IMBCR and have seen their work in progress. I know the funds we raise will help make a difference.”

Shiner headed to Chicago

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What’s to happen to The Gambrinus Co. now that is is no longer importing Corona or Moosehead beers?

Well, for one thing, expect to see the Texas-based company put more resources behind the Shiner brand. Shiner beers will roll out in Chicago in April,director of marketing Charlie Paulette told the San Antonio Express-News.

“This is huge. We’ve had people asking for it there for years,” Paulette said.

Paulette also reported that BridgePort Brewing sales climbed 10% in 2006 and Trumer Pils skyrocketed 60%.

Strong Beer Month in San Francisco

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Strong Beer Month is underway at Magnolia Pub and Brewery and 21st Amendment in San Francisco, blending nicely with Toronado’s Barleywine Festival and Celebrator’s Beerapalooza.

For Strong Beer Month, beer are served in a commemorative 13.5 ounce glasses. Drink all twelve strong ales (six at each brewery) and the glass is yours. Commemorative 2007 Strong Beer Month T-shirts are also available. The brewpubs will also have special library strong beers from years past presented throughout the month and special food dishes paired with the strong beers.