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Not news to those who attended the Festival of Barrel
Aged Beer, but A-B is offering draught accounts.
Subject: Winter's Bourbon Cask Ale From Anheuser-Busch
Promises to Warm Winter Nights
Winter's Bourbon Cask Ale From Anheuser-Busch Promises
to Warm Winter Nights
Second in Series of Seasonal Draughts Ideal for
Sharing With Family and Friends
ST. LOUIS, Dec. 13 /PRNewswire-FirstCall/ -- Winter's
wonderland is getting cozier this season with Winter's
Bourbon Cask Ale, a rich, full-bodied seasonal draught
hand-crafted by Anheuser-Busch brewmasters. This new
beer is sure to thaw bone-chilling nights while
tantalizing the taste buds with its smooth, robust
taste and warm, tawny color. Brewed with dark roasted
caramel malts and all-imported hops and aged on
toasted bourbon oak casks and whole Madagascar vanilla
beans, this winter brew is the second to be launched
in a series of specialty seasonal drafts.
Winter's Bourbon Cask Ale treats beer lovers to an
exceptional drinking experience, full of rich aromas,
hints of vanilla, and flavorful hops. Its uniqueness
and complexity will appeal to adults who have a
passion for beer.
"Winter's Bourbon Cask Ale was carefully crafted to
appeal to adults who are looking for a new drinking
experience this season," said Florian Kuplent,
brewmaster, Anheuser-Busch Inc. "It's a great
complement to an evening out with friends and family
and is perfect for enjoying over storytelling, taking
refuge from the stresses of the day, and escaping the
blustery weather outdoors."
With 6 percent alcohol by volume (ABV) and available
nationwide through February, this is the second in a
series of seasonal draught beers Anheuser-Busch plans
to introduce to on-premise accounts across the
country. Jack's Pumpkin Spice Ale -- a spiced beer
with the aroma of cinnamon, cloves and nutmeg and a
malty finish -- was the first seasonal draught in this
new program.
Other Anheuser-Busch specialty brews -- the Michelob
Marzen and Michelob Pale Ale -- were recently awarded
gold medals at the Great American Beer Festival.
These seasonal beers were part of the Michelob
Specialty Sampler Collection.
Based in St. Louis, Anheuser-Busch Inc. (NYSE:BUD) is
the leading American brewer holding 50 percent of the
U.S. beer market. The company is American-owned and
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. Anheuser-Busch ranked first in the U.S.
beverage industry in FORTUNE magazine's 2005
"America's Most Admired Companies" and in the top 30
on FORTUNE's 2005 "Global Most Admired Companies"
list. The company is one of the largest theme park
operators in the United States, is a major
manufacturer of aluminum cans and is the world's
largest recycler of aluminum beverage containers. For
more information, visit http://www.anheuser-busch.com/
.
Source: Anheuser-Busch Inc.
This HAS NOT been nailed down, but here's the tentative menu for the UMMO
'06. It will be a south-west, Tex-Mex theme.
Seats are limited. This will sell out. Sign up here:
http://www.mnbrewers.com/events/mashout/beerbanquet.htm
----- Original Message -----
A Texas Chili Bar Beef and Pork Chili with all the
fixings, including Lime Wedges, Shredded Cheese, Diced Peppers, Onions,
Jalapenos, and a nice basket of Beer and Cheese Corn Muffins
Smoked Carolina Pork Butt with Beer Mop Hickory Smoked Pork cooked until
it falls off the bone, mopped with a Vinegar and Beer style mop, served
over Beer Herb dinner rolls (like a mini shredded Pork sandwich for
those who chose to make it so) we would offer a Slaw, probably creamy
although a traditional Carolina Slaw is more vinegary, than we would
have a few other "Midwestern-Style" Bar-b-que sauces available at the
table as well.
Traditional Chicken Mole Poblano Braised Chicken in a dark/spicy
ale or beer with onions, peppers, and tomatoes, finished with bitter
sweet chocolate, and peanut butter. Garnished with toasted pumpkin
seeds, this dish would set up well next to some Mexi-style Rice
prepared Pilaf style.
Chipotle Marinated Beef Pot Roast with Mexican Vegetables, including
Choyte Squash, Potatoes, Carrots and Onions, all stew cut. Served with
Corn and/or Flour Tortillas
Dessert Table: Pecan Diamonds, Chocolate Decadence, Beer Cheese Cake,
and a Bread Pudding with either a beer sauce, or beer in the custard.
All dishes would be made with beer, what kind or whose I'm not sure, but
we will make it work whatever we get.
Rene-
I am sorry to hear about Bob's second stroke, but I'm glad that they found
the cause. Both of you will be in our thoughts and prayers this season.
Please keep us informed of how Bob's surgery progresses.
Madison is a fun town (as you know), and they have some excellent brewers
there!
I am forwarding this to the rest of the MhBA and St.Paul clubs, as Bob has
many friends here, and I'm sure all will want to know of his progress.
- Al
Original Message:
-----------------
From: Rene Cromer rbcromer(a)verizon.net
Date: Wed, 14 Dec 2005 12:43:31 -0600
To: alboyce(a)bigfoot.com, Rick.Oftel(a)toro.com
Subject: Bob
Clear DayHi Fellow Brewers,
I wanted to give you an update on Bob. He had another stroke Sat
evening. It took the vision in his R eye. They administered TPA (clot
buster) in the ER and were able to break up the clot before irreversible
damage was done. He has regained most of his sight in that eye. Very
frightening for him since he is blind in the L eye from previous stroke.
The good news is that they found a hole in his heart which is probably the
source of his woes. He will be having surgery sometime after the 1st of
the year.
Glad we are in Madison where we have easy access to the University of
Wisconsin Hospitals. (and family). I brought him home last night and he
is doing well, but tired. We are hoping to get brewing this spring and
join the Madison Homebrewers Club. I have their web address, but haven't
had time to check them out. Our son-in-law is a beginner brewer and he
will help Bob get back into it. They have brewed together a few times
previously and Bob helped him get set up and started with his operation.
Look forward to seeing you at the Taste of the Midwest in August if not
before. We have room for guests!!
Bob and Rene' Cromer
--------------------------------------------------------------------
mail2web - Check your email from the web at
http://mail2web.com/ .
I wish it were that easy. The RAF organizing committee has looked
everywhere. There are a couple more criteria:
o We need to have the facility for a whole week, for stillaging. And
yes, we are open to facilities where we would only stillage in a portion
of the place for the whole week, and then use the rest of it for the
fest sessions - such as partitionable banquet rooms.
o Needs to be close to frequent public transit. CTA prefered, but could
be a Metra line if the trains run frequently.
o City preferred, to be close to the attendees. We tried the suburbs.
The one RAF we held in Westmont had a huge problem - nobody came.
o NO union rules requiring union workers for schlepping and for
bartending. (This rules out, for instance, McCormick Place and big
hotels, as well as some very nice union halls on the city's near West
Side.)
o Must have its own liquor license
o Must be willing to negotiate any corkage fees as a part of the whole
rental package.
o Must have a "bad" floor - i.e. no fancy carpet, finished wood, etc. We
have found several very nice facilities in Chicago which had beautiful
wood floors, whose owners had apoplectic fits at the thought of us
spilling beer on it for a week. Bare cement preferred.
We remain open to ideas. Finding a venue has been the big stumbling
block. Holding another Real Ale Fest is truly a Holy Grail. The lead
time after securing a facility is about 9 months, so to have one in
Spring 2007 we would need to have it nailed down before Summer 2006.
In the meantime, there will be another Night of the Living Ales in 2006.
Roger Deschner rogerd(a)uic.edu
==== Cellarmaster, Bottle-Conditioned Real Ales, Real Ale Fest 2003 ====
On Tue, 13 Dec 2005, Rich wrote:
>Does anyone know if there have been any steps made toward having a
proper RLF in 2006? Who are the specific people in charge of organizing
it? If a venue that doesn't have the liquor license issues is all that
is needed, why don't they hold it outside of Chicago city limits? I
would think some place could be found.
>
http://www.cadecide.com
is standard, and in the confusion it got him through the tunnel. But
anyone using those papers was to be watched, followed. They were your
instructions and Krupkin sent the word up the line! The Kubinka, said
Jason, now pensive as he studied the map. The armory? The one mentioned
in the news bulletins from Moscow? Exactly. Just as he had done at the
Kubinka, Carlos has someone inside here. Someone with enough authority
to order an expendable officer of the guard to bring anyone penetrating
the tunnel to him before sending out alarms and raising headquarters.
Thats possible, agreed the young trainer rapidly, firmly. Involving
headquarters with false alarms can be embarrassing, and as you say,
there must have been a lot of confusion. In Paris, said Bourne, glancing
up from the compound map, I was
I removed the attachment, but you can follow the link to the Kansas City
Biermeisters' Newsletter if you like.
- Al
-----Original Message-----
From: owner-kcbm-members(a)seidkr.com [mailto:owner-kcbm-members@seidkr.com]
On Behalf Of Philip Leonard WVØT
Sent: Monday, December 12, 2005 2:43 PM
To: kcbm-members(a)kcbiermeisters.org
Subject: [KCBM-M] KCBM December Newsletter
Attached is the December Bier Notes.
It is also available online at
http://66.160.135.90/KCBMBierNotesDecember2005.pdf
Our newsletter editor, Robin, wanted me to pass along her apologies for
getting this out a little later than normal. Like most people, this is
a busy time of year for her.
Philip