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Jay R. Brooks on Beer

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A-B and InBev May Merge This Year

February 1, 2008 By Jay Brooks

+ = ?

Today, the Wall Street Journal let the cat out of the bag that despite rumors to the contrary, Anheuser-Busch and InBev have indeed met to discuss a possible merger, and that such a merger could conceivably take place this year. In the article, Anheuser-Busch Dances With InBev, states that “InBev and Anheuser already have held discussions, say people in the industry familiar with both brewers’ thinking. Although reports of the talks surfaced as long as a year ago, they have become more serious, and a deal is possible this year, people in the industry say.” They further note that, as became clear last month, much of A-B’s growth in 2007 came from their imports, including those that came from their deal last year with InBev. But some analysts believe shareholders may not be so quick to jump on the bandwagon, because the huge cost of such a merger would dampen a big rise in the share price, perhaps netting no more than a 10% bump initially. But worldwide, there’s very little market overlap between the two, which from an operations stand point makes the two a good fit. Although the Journal also notes — as have other insiders — A-B has every incentive to delay such a merger for as long as possible in the hopes of resuscitating sales of their flagship brands. This would raise A-B’s stock price, possibly dramatically. Need another reason to wait? A-B currently owns 50% of Grupo Modelo, the makers of Corona, but they have no control. That may change, however, as some believe an opportunity is coming whereby A-B could buy a controlling interest in the maker of America’s most popular import brand.

Based on that information, Bloomberg News this morning promptly reported that InBev’s stock shot up in their native Brussels as did A-B’s stock price here, as well. Both InBev and A-B have declined to comment.

From Bloomberg News:

A merger of the two biggest beermakers by sales would make sense because they dominate different parts of the world, analysts say. It also would help them to stay in the lead as SABMiller Plc and Molson Coors Brewing Co. combine their U.S. units to compete more effectively in the country and Carlsberg A/S steps up its growth by taking over Scottish & Newcastle Plc with Heineken NV.

“From a strategic and geographical point of view, it would be a good move,” Wim Hoste, an analyst at KBC Securities in Brussels, said by telephone. “They have hardly any geographical overlaps, and merger news might be contagious.”

I can’t say I’m surprised as this has been fodder for the rumor mill for well over a year now. At this point I think I’d more shocked if it didn’t happen eventually, but now sooner seems more likely than later.

One bit of levity in all this. DealBreaker.com, which bills itself as “a Wall Street Tabloid,” in a piece entitled One Brewer To Rule Them All, suggests a new name for the merged behemoth: InBusch.
 

 

Filed Under: Uncategorized Tagged With: Uncategorized

Valentine’s Day Chocolates … and Beer

January 31, 2008 By Jay Brooks

My good friend and colleague, Lisa Morrison, has another fine piece on beer and chocolate in syndication today. I ran across it locally on KTVU Channel 2. It’s called Chocolate, Beer Make Dynamic Duo: Flavors In Beer Take Chocolate To New Heights. After detailing how wine is a bust, while beer and chocolate are a match made in heaven, she offers several suggested pairings. Ah, February. Beer and chocolate. What’s not to love.

 

Filed Under: Uncategorized Tagged With: Uncategorized

Bud Super Bowl Ad Previews

January 31, 2008 By Jay Brooks

Earlier this week, I posted an advertising analysis of Super Bowl commercials and how effective Anheuser-Busch has been in creating or maintaining brand awareness. If you just can’t wait until super Sunday, the Associated Press has a montage video online of several of the spots that A-B will be airing during the big game. There are also almost a dozen other ad previews you can watch, as well.
 

 
UPDATE: Chris Thilk, from the MWW Group (the ad agency that created the A-B commercials), was kind enough to send me individual YouTube links to each of the teaser ads.

  1. Breathe Fire
  2. Language of Love
  3. Team
  4. Wheel
  5. X-Ray Vision

 

Filed Under: Uncategorized Tagged With: Uncategorized

Sacramento’s Newest Brewster

January 31, 2008 By Jay Brooks

I love getting good news, especially after the day I had yesterday. Peter Hoey, the head brewer at Sacramento Brewing sent me the news last night that his wife had delivered. Please join me in congratulating Peter and Britany Hoey as they welcome the newest addition to the Sacramento Brewing family. Lorelai Elisabeth Hoey was born Tuesday morning. Mother and daughter are “excited, tired, & nervous all at the same time,” but doing great. They’re home now getting settled in.

Particulars:

Original Gravity: 9 pounds, 3 ounces
IBUs: 20.5 in.
Style: Girl
Release Date: January 29, 2008
Label: Lorelai Elisabeth Hoey

Papa Peter holding his new daughter for the first time. Now that’s something you never forget.

Peter and Britany set to take Lorelai home from the hospital. Notice how well-rested they still look?

 

Filed Under: Uncategorized Tagged With: Uncategorized

Cuckoo for Cocoa & Beer

January 31, 2008 By Jay Brooks

The Beer Chef, Bruce Paton, has released the menu for his annual beer and chocolate dinner, which will feature a selection of at least seven Belgian beers paired with all chocolate-infused dishes. It will be a four-course dinner and well worth the $90 price of admission. It will be held at the Cathedral Hill Hotel on Friday, February 15, 2008, beginning with a reception at 6:30 p.m., just in time to take your sweetheart for a Valentine’s dinner and enjoy some great beers, too. Call 415.674.3406 for reservations as soon as possible, because this one sells out early every year.

 

The Menu:
 

Reception: 6:30 PM

Beer Chef’s Hors D’Oeuvre Accented with Chocolate

Beer: Bosteels Tripel Karmeliet and Urthel Hop It

Dinner: 7:30 PM

First Course

Roasted Quail with Glazed Parsnips and Ginger Chocolate Port Sauce

Beer: Koningshoeven Bock

Second Course:

Lobster Cake with Milk Chocolate Beurre Blanc and Banana Salsa

Beer: St. Feullien Cuvee De Noel

Third Course:

Braised Creekstone Farms Angus Short Rib with Sweet Potato Flan and Dark Chocolate Ancho Chile Jus

Beer: De Koningshoeven Quadrupel

Fourth Course:

Ménage au Quatre in Chocolate

Beer: Urthel Samaranth

Beer Chef Bruce Paton at last year’s beer and chocolate dinner..

 
2.15

Beer and Chocolate Dinner

Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]
 

Filed Under: Uncategorized Tagged With: Uncategorized

Fried Beer

January 30, 2008 By Jay Brooks

I got an interesting sounding recipe in a press release today from Houston’s Saint Arnold Brewery. The recipe is for an appetizer called Fried Beer. Now, if you know me, you already know I’ll eat anything fried. There isn’t anything fried that isn’t improved by the process, at least in my opinion. My favorite sandwich is a Monte Cristo; a ham, turkey and cheese sandwich that’s battered and deep-fried. Yum. So this recipe has my name written all over it.

From the press release:

Saint Arnold Brewing Company may not be advertising in this weekend’s Big Game, but it is hoping to win the battle for buzz with an out-of-the-bottle innovation: Saint Arnold Fried Beer. Saint Arnold Brewing Company is the oldest craft brewery in Texas.

Developed by Houstonian Matt Schlabach and his team, the Carnies, Saint Arnold Fried Beer was the winning recipe in Saint Arnold’s One Pot Showdown this past weekend. Made with Saint Arnold Winter Stout, Saint Arnold Fried Beer is a delicious finger food that would make a great addition to any Super Party. Second place went to the Guzzlin’ Gourmets for their “Amberized Green Chili,” with the Backyard Militia’s “Brown Ale Pumpkin Soup,” taking third.

“Saint Arnold is proud to contribute to the growing understanding that beer is a great complement to food and can be a terrific ingredient as well,” said Brock Wagner, founder of Saint Arnold Brewing. “We may not have a Texas team to cheer for this year, but we sure can show our friends in New York and New England how to throw a great party.”

A total of 30 teams participated in the first annual cooking contest. Every recipe had to include Saint Arnold beer as an ingredient and each had to be cooked in a single pot in the Saint Arnold parking lot. The event raised $1,800 for Meals on Wheels.

The recipe is listed below:

Saint Arnold Fried Beer

Recipe by the Carnies, winners of the First Annual Saint Arnold One Pot Showdown.

Ingredients

  • 2 Sticks of Butter
  • 1 Cup White Sugar
  • ¼ Cup Pale Malt Syrup
  • ¼ Cup St. Arnold’s Winter Stout
  • 1 Egg
  • 1 Tsp. Vanilla
  • 2 Cups Flour (+ additional for rolling)
  • 1 Tsp. Salt
  • 1 Tsp. Cinnamon
  • ¼ Tsp. Nutmeg
  • ½ Tsp Baking Soda
  • ½ Tsp. Baking Powder
  • 1-1/2 Cups Oats
  • ¾ Cup Chocolate Chips & Butterscotch Chips (Any Ratio of the two totaling ¾ cup, i.e. 3/8 cup each)

 

To make the dough

  1. Begin by creaming the sugar and butter together with a mixer on medium speed until light and fluffy.
  2. Turn off the mixer and then add in the malt syrup, stout, egg, and vanilla. Mix until incorporated.
  3. In a separate bowl, combine the flour, salt, cinnamon, nutmeg, baking soda and baking powder.
  4. While the mixer is going, alternate adding the flour and oats to the butter/sugar mixture and mix until everything is incorporated.
  5. On low speed or by hand, mix in the chips until thoroughly incorporated.
  6. Chill cookie in the refrigerator for at least 2 hours.

To make the batter

  1. With a fork or whisk, mix all the dry ingredients until thoroughly incorporated.
  2. Add the beer and beaten egg and mix until no large lumps appear. The mixture will have some pea-sized lumps in it but should have nothing bigger.
  3. Adjust the amount of beer as necessary to achieve a consistency of thin pudding or pancake batter.
  4. Allow batter to sit for 10 minutes before using.

Putting it all together

  1. Take chilled cookie dough and form into a disc a little less than 2 inches in diameter and about ½ an inch thick.
  2. Roll in flour until completely covered and dust off the excess.
  3. Dip discs into beer batter and cover completely. Remove with a fork or slotted spoon to drain the excess batter. Be sure that the dough is completely covered by batter.
  4. Fry in 375˚ F peanut or canola oil for 3 minutes or until golden brown and delicious.

 

Saint Arnold’s owner, Brock Wagner, in he tasting area of his Houston brewery. My family made the trek there after the Craft Brewers Conference in Austin last year.

 

Filed Under: Uncategorized Tagged With: Uncategorized

Free As In Freedom

January 27, 2008 By Jay Brooks

While searching for a generic beer label for my previous post, I stumbled upon the Free Beer organization, a Danish art project applying the open source or Creative Commons idea to beer. The Creative Commons is a more open approach to copyright law, created by people who think copyright law as it exists today does more to stifle creativity than allow it to flourish. If that seems at first counter-intuitive, I would recommend you read Lawrence Lessig‘s wonderful book, Free Culture: The Nature and Future of Creativity and/or see the film Revolution OS, which has as much to do with this fascinating idea as it does with the history of computer operating systems (and it details the contributions of Richard Stallman). Anyway, the idea of a looser way to reserve some rights but allow people to build on previous efforts to collectively come up with better solutions and products because they’re designed in the open by dozens, hundreds or even thousands of people working on them is at the heart of this idea. Originally, of course, this notion was applied to software. This blog you’re reading, for example, runs on WordPress, an open source blogging software that is essentially free to use and has been created by untold numbers of programmers who are working constantly to make it better.

From the Free Beer website:

The project, originally conceived by Copenhagen-based artist collective Superflex and students at the Copenhagen IT University, applies modern free software / open source methods to a traditional real-world product — namely the alcoholic beverage loved and enjoyed globally, and commonly known as beer.

It seems to me that homebrewers already share recipes fairly freely, and I know of instances where commercial brewers have all made the same beer (using the same hops or to celebrate Ben Franklin’s 300th birthday, for example) so I’m not sure how novel this is, but it’s still a worthwhile idea to promote, at least in my opinion.

 

The English version of the Free Beer label.

 

Filed Under: Uncategorized Tagged With: Packaging, Southern States

St. James Gate For Sale?

January 13, 2008 By Jay Brooks

Back in October of last year, I got slapped around quite a bit when I suggested that Guinness had closed St. James Gate already, as I heard the rumor quite some time before that it was in the works and had sort of figured that the deed had been done. Turns out I was wrong, but not as wrong as some of my critics supposed. I was just ahead of my time. A friend returned recently from Dublin (thanks Chris) and sent me this article from the Irish Independent entitled Last Orders for Brewery as Sale Looms.

The article begins:

The closure of the iconic Guinness brewery at St James’s Gate in Dublin could be one step closer after drinks giant Diageo appointed three sets of consultants to oversee the sale of the prestigious Dublin site. The move away from the city centre could net Diageo a windfall of up to €3bn for the 56-acre plot.

In an effort to keep this from happening, city councilors passed a motion trying to make sure that by law there must be a brewery at the current location. It is believed that “this could restrict future development at the site, thereby reducing its market value.” So it appears that even the City of Dublin is trying to keep Diageo from closing down the nearly 250-year old Guinness brewery at St. James Gate. But if I had to guess, as an international conglomerate, I imagine Diageo will figure out a way around such a small obstacle as that if they really want to unload it.

 

 

Filed Under: Uncategorized Tagged With: Business, Europe, History, International

Full Sail Re-Boots LTD Series

January 13, 2008 By Jay Brooks

Full Sail Brewing in Hood River, Oregon will be re-launching their seasonal LTD series that they debuted in 2007. Though curiously, they’re starting over again with Recipe 01, so perhaps re-booting might be more accurate.

From the press release:

Full Sail proudly announces the return of its lager seasonal program — the LTD series. Our first offering is a wonderfully balanced medium, copper colored lager with subtle hop accents, and a caramel aroma, that goes down smooth – perfect for the winter season. Since its release last year LTD has been embraced by both the critics and consumers alike winning a gold medal in the World Beer Championship and becoming one of the fastest growing new beers in the U.S. (I.R.I 12/02/07) “We are excited to be able to branch out and brew some interesting lager beers as they are such a huge part of brewing tradition. It is one of the best parts about being an independent, employee owned company – we get to celebrate our creativity as well as the rich heritage of beer styles,” said Brewmaster Jamie Emmerson. “It is such a pleasure to brew these beers and have them develop such a fervent following — it is why I love my job!”

LTD Recipe 01 will be available in six-packs and in draught and will begin shipping from the brewery again in January 2008. The bottle labels describe LTD Recipe 01, as an easy drinking, nonetheless way tasty limited edition lager. Featured on the six-pack is a “Malt-O-Meter” that will tell you at a glance that LTD is a medium body, perfectly balanced malty beer with a lovely hop aroma and caramel notes. For the beer aficionados, or the aspiring ones, the bottom of the six-pack features an easy to read chart of “Today’s Recipe”, including hop (Czech Saaz, Hallertauer) and malt varieties (caramel, chocolate and wheat), Plato (16 degrees), I.B.U. (26), alcohol by volume (6.4) and even secret sauce! Full Sail will follow up with a limited edition bottling of LTD Recipe 02, this spring.

Filed Under: Uncategorized Tagged With: Oregon, Press Release, Seasonal Release

Anderson Valley Gets Real

January 11, 2008 By Jay Brooks

I’m not entirely convinced of their claim of combating global warming, but Anderson Valley Brewing announced that they have begun brewing real ales and have added a beer engine to their tasting room, and that’s certainly good enough news for me.

From the press release:

Anderson Valley Brewing Company (AVBC) proudly added to their award-winning line of handcrafted beers, “Real ale”—a natural ale created in a traditional and environmentally-friendly style. Real ale is a beer that highlights Anderson Valley Brewing Company’s continuing efforts to make high quality beers in an environmentally responsible manner. Real ale is:

  • * A truly “organic” ale with only four natural ingredients: malted barely, hops, water and yeast and absolutely no additives.
  • * Served at 10-13 C degrees via a human-powered “hand pull” it’s naturally cool, resulting in far less energy being used for cooling.
  • * Naturally carbonated through the yeast’s effervescence — no additional carbon dioxide is added.
  • * Reducing packaging by using casks which can be reused for up to 20 years.
  • * Created using solar power which provides 40% of Anderson Valley Brewing Company’s annual energy needs.

Though Real ale is environmentally responsible, the traditional method of brewcrafting also results in a more robust, stimulating, and fresh taste that can’t be found in traditional brands. Real ale’s unique flavors and aromas are partly due to the process of fermentation.

While a great many breweries remove yeast before the beer reaches the glass, Real ale differentiates itself by retaining the yeast in the container from which the beer is served. Though the yeast settles at the bottom of the cask and isn’t poured into the glass, the yeast is still active in the cask where the process of fermentation continues until ready to serve. Real ale is currently available in Anderson Valley Brewing Company’s visitor’s center.

 
In other Anderson Valley news, they will be having a special event on February 2 to celebrate their 20th Anniversary. And the 12th annual Boonville Beer Festival will take place in 2008 on May 10.

 

 

Filed Under: Uncategorized Tagged With: Announcements, Brewing Equipment, California, Northern California, Other Event, Press Release

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