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Bay Area Craft Beer Festival This Saturday

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This Saturday, October 23, another new festival will kick off in the Bay Area, in this case Martinez. The Bay Area Craft Beer Festival will be held in the historic Cannery District at the Martinez Waterfront Park, located at 333 Ferry St. in downtown Martinez from 1:00 to 5:00 p.m. Tickets are $35 for general admission or $50 for a VIP ticket, which gets you in an hour earlier, at Noon. Tickets can be purchased online or at several locations throughout the Bay Area. Check out the festival website for details.

Admission includes includes a commemorative glass, unlimited tastings and entertainment, which includes three bands. Over thirty breweries will be pouring their beer. Food will also be available for a separate purchase. The festival will take place indoors, so it’s rain or shine.

BACBF

Starbucks Beer

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starbucks
An alert reader just forwarded me this (thanks Shaun). Today, a Starbucks coffee shop in Seattle, Washington, is test-marketing a new menu item: beer. According to an AP story the Starbucks on East Olive Way “reopened Monday [and] is the first under the Starbucks brand to offer alcohol.” The AP story continues with the following. “Craft beer and local wines go on sale after 4 p.m. The idea is to offer drinks and a wider variety of savory food that will attract customers after the morning espresso rush.”

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USA Today has a fuller story about how and why the chain is testing beer, wine, cheese and other foods. Their pronouncement is that the “Starbucks of the future arrived today.” They speculate that if successful, this new model could become “the prototype for the next generation of stores for one of the world’s most influential brands.” Here’s how they describe the new look of the renovated Starbucks.

A very different kind of Starbucks is on tap. It will serve regional wine and beer. It offers an expansive plate of locally made cheeses — served on china. The barista bar is rebuilt to seat customers up close to the coffee.

Most conspicuously, the place looks less like a Starbucks and more like a cafe that’s been part of the neighborhood for years — yet that’s “green” in design and decor. This is the calling card of independent java joints that have been eating and sipping away at Starbucks’ evening business for decades. U.S. Starbucks stores get 70% of business before 2 p.m.

The corporate eyes of Starbucks — and the nation’s ultracompetitive, $15 billion chain coffee business — are laser-focused on this Starbucks store on Olive Way in Seattle’s bustling Capitol Hill area. The 10-year-old location was closed for three months to be revamped into a Starbucks that may not look or sound like any Starbucks you know. But if this location is a hit, some version of it may eventually come to a Starbucks near you.

….

Inside, the floor is stripped to highly polished concrete. Some of the chairs were salvaged from the University of Washington campus. Empty burlap sacks — once used to transport Starbucks coffee beans — hang from the walls. And an oversized table — designed for customers to share — is made from flooring salvaged from a local high school.

There’s also a video of the new Starbucks’ project to sell both beer and wine.

Sanity/Fear: A Rally for Beer 10.29.10

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If you’re planning on going to either Jon Stewart’s Rally to Restore Sanity and/or Stephen Colbert’s March to Keep Fear Alive on October 30 — or if you just happen to live in the Washington D.C. area — you’re most likely going to need something to do the night before. If so, have I got an event for you.

Sanity-Fear Poster

The Brickskeller in D.C. will host Sanity/Fear: A Rally for Beer on Friday night October 29, 2010. This is coincidentally the eve of A Rally for Sanity with Jon Stewart (The Daily Show) and Keep Fear Alive with Stephen Colbert (Colbert Report) on Saturday afternoon on the mall at our nation’s capitol in Washington, DC.

Join Celebrator Beer News publisher Tom Dalldorf (who’s alter ego Glenn Becks is named for a mediocre German import) as we consider Sanity in brewing and Fear of extreme beers with brewers Bill Madden, Mad Fox Brewing Company, Falls Church, VA and Jason Oliver, Devil’s Backbone Brewing Company, Roseland, VA. Several of their best efforts will be served along with some cellar treasures selected by the Brick’s Dave Alexander.

Sanity-Fear-logo

Following this will be a performance by the Rolling Boil Blues Band defying Sanity by instilling Fear via beery tunes like Hop This Town, This Beer’s For You, Homebrew Hand Jive and (sadly) many more! The band features Dave Alexander on lead guitar and Tom Dalldorf on so-called vocals. Fortunately, the beer will be flowing!

Damn, that should be a lot of fun. Wish I could be there. Additional details and tickets are available at the Brickskeller website. Tickets are $40 and can be purchased online. Here’s the info from the website:

The SANITY vs FEAR Beer Tasting
Friday, Oct. 29th

TOM DALLDORF
Owner/Publisher of the Celebrator Beer News

Brings two brewmasters to our stage in a bearish recreation of the following days rally!

Dave’s old buddy, Rolling Boil Blues bandmate and fearless leader Tom Dalldorf, owner / publisher of Celebrator Beer Magazine returns to the Brick for a beerish re-creation of the next day’s Stewart-ish and Colbert-ish rally in a Sanity vs. Fear beer tasting! Tom always brings the bestest of the bestest beers to his events! Oh yeah don’t ya know after we gets’ em liquored up our lucky toe tapping guests will be closing their eyes screaming check please and covering their ears while me Tommy and a couple of real musicians get up on stage and start feeding back and blowing the endings to our favorite beer infused tunes!

HOP ROCKS!

These events will be held at
The Brickskeller
1523 22nd St NW

“Come for the Sanity. Stay for the Fear. Beer and Loathing at the Brickskeller, Washington, DC. Be there!”

Rally-to-Restore-Sanity

SABMiller Proposes Floating Brewery

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SABMiller put out a press release today with their prediction for the future of breweries, “given a range of different scenarios determined by the cost and availability of water and energy.” Below is the text fro the release.

Working with innovation consultancy, Innovia Technology, SABMiller envisioned four plausible business environments, based on the different uncertainties facing the brewing industry over the next 30 years. These scenarios informed thinking around how the ‘Brewery of the Future’ might look under different circumstances, with some surprising results.

The most extreme scenario, ‘Marginal Survival’ envisaged a market with limited access to water and high energy costs. This scenario – where people would migrate from areas of water shortage or turbulent weather -provoked the most unorthodox response. One of the proposed solutions was a smaller, mobile brewery which would move from place to place on the back of a ship.

floating-brewery

Rob Wilkinson, Director of Innovia, said: “The descriptions are intended as food for thought rather than as blueprints for building new facilities. However, the example of the brewery on a ship is entirely feasible. It would allow for rapid entry to new markets, especially where no infrastructure is in place, it would provide flexibility in positioning and length of stay and allow SABMiller to move with water sources, with people, with crops, or even away from severe weather, natural disasters or political instability.”

Maurice Egan, SABMiller’s group head of manufacturing said: “Whilst this research has produced some imaginative solutions, the business case behind the thinking is very serious. We need to ensure that, given the rapid pace of technological developments, the impacts of climate change and growing wealth in developing economies, SABMiller has the capability to define, design and deploy our future breweries and supply chains.”

In another scenario ‘Energy Deprived’, where energy prices and the cost of transport are high but water plentiful and cheap, the brewery is closely integrated with the community, sharing facilities and resources. For example, local farmers might use the brewery mills for processing crops, while the brewery would use their agricultural waste to create bio-fuel as an energy source; the kilns used for malting barley might also be shared with local businesses as a facility for drying paper pulp. The resulting brewery would be a sustainable building looking not unlike the Eden Project in Cornwall where hot processes are timetabled for the day and cold processes during the cooler night in order to optimize resource use.

The other two scenarios envisaged were:

‘Water Scarce’, where energy costs are low due to large scale investment in alternatives to fossil fuels, but water is in short supply exacerbated by population increases coupled with climate change. In this case, the brewery would be highly optimised for low water use, using less than 2 litre of water to produce 1 litre of beer compared to SABMiller’s current average of 4.5 litres; this would be achieved in part by implementing a continuous brewing system and in part by advanced water treatment technologies.

‘Plentiful Supply’ describes a world self-sufficient in both water and energy, which benefits from low transport costs, abundant rainfall and robust water infrastructure. In this cornucopia sustainability and environmental stewardship remain key drivers. For example, the brewery would use natural processes to upgrade waste or extract valuable chemicals from it so as to reduce environmental impact. Power would be derived from renewable sources such as solar panels, rainwater would be collected and as much water as possible recycled.

Sam Calagione Ready For His Close-Up As Date Set For TV Show Debut

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Mark your calendars. The date has now been set for the debut of Brew Masters, the Discovery channel television show that will star Sam Calagione. It will debut on Sunday, November 21 at 10:00 p.m. ET/PT.

Here’s part of the press release:

It’s cold, it’s comforting, it’s beer….but for Sam Calagione, founder of one of America’s leading craft brewers Dogfish Head Brewery, beer is a passion, a business and a personal quest for best, most imaginative brews. Premiering Sunday, November 21 at 10 PM E/P on Discovery Channel, BREW MASTERS follows Sam and his partners in suds as they travel the country and the world sourcing exotic ingredients and discovering ancient techniques to produce beers of astounding originality.

From chocolate to oysters to tomatoes, Sam is constantly pushing his team and himself to innovate and celebrate the amazing world of beer and beer making. The imagination of the Dogfish Head team is matched only by the fun they inject into every facet of their jobs. Beer tasting meetings in the conference room with co-workers, a bocce ball league in the parking lot, filming original rap videos in the brewery plant, its all in a days work for BREW MASTERS.

BREW MASTERS taps more than just kegs and barrels, it unlocks a fascinating history of beer making, showcasing the ingenuity and passion behind our love affair with those alluring suds and how it played a role in building civilizations, said Clark Bunting, President and General Manager of Discovery Channel.

Running a successful business also requires inspiration, so BREW MASTERS hits the road for the ultimate beer tasting road trip. Sam sets out to recreate ancient ales that have been discovered at sites around the world from Egypt to Peru. He travels to Rome to research old world Italian beers as inspiration for a new site in New York with Mario Batali. A visit to New Zealand introduces the idea of making the first tomato based beer. And back home, Sam is tasked to come up with a commemorative beer called Bitches Brew to celebrate the 40th anniversary release of Miles Davis famous recording.

Beer has always been my passion. It is so much more than what you see in the glass. I’m excited to share the diligence, daring and creativity that we pour into our work, said Calagione.

BREW MASTERS is produced for Discovery Channel by Zero Point Zero Productions. Chris Collins and Lydia Tenaglia are executive producers. Tim Pastore is executive producer for Discovery Channel.

And Channel Guide magazine also mentions the new show for the fall lineup.

Next Session To Clear Up Wheat Beers

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Our 45th Session will be hosted by Bruce Tichnor, who runs the Canadian BeerTaster.ca. He’s taking us back to our roots, to spend a cloudy afternoon with wheat beers, or has he describes it:

We wanted to get back closer to the roots of the Session and pick a topic which was simple and yet gives a wide range of interpretations so we chose, simply (or perhaps not so simply), Wheat Beers.
Feel free to take this topic in any direction you like, specific reviews, historical information, or any other twist you’d like to use. Wheat beers are a pretty wide topic and actually cover German style Weizen, Heffe Weizen, etc. along with Belgian style Witbier and even Flavoured Wheat beers.

There are very few guidelines here, just have some fun drinking Wheat Beers in the fall instead of the summer.

So see if you can clear up the cloudy subject of wheat beers with your own post for the next Session, on Friday, November 5.

Guinness Foreign Extra Stout Finally Coming To U.S.

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At long last, Diageo has announced that Guinness Foreign Extra Stout will be returning to the United States. Discontinued after Prohibition in 1920, it’s been 90 years since it was legally available here. Thanks to Beer Advocate for the tip.

From the press release:

Tuesday, September 28th is National Drink Beer Day! As if you didn’t already have reason to raise a pint, GUINNESS Irish Stout is proud to announce its U.S. launch of GUINNESS Foreign Extra Stout (FES) on October 1st. The fullest in flavor of the GUINNESS brand variants, GUINNESS FES is carbonated unlike the nitrogenated GUINNESS Draught with which most Americans are familiar. The specialty beer is 7.5% ABV and possesses strong, roasted aromas followed by a unique bittersweet taste. Foreign Extra Stout is already a favorite of many around the world, making up 45% of GUINNESS sales globally, and is sure to be a favorite of beer aficionados here in the U.S.

GUINNESS Foreign Extra Stout (FES) is brewed with the highest hop rate of all the GUINNESS variants. The generous hop additions express fully the beers distinctive character and flavor while also prolonging shelf life in warmer climates, as hops are the best natural preservative for beer. GUINNESS FES is uniquely different from GUINNESS Draught both in taste profile, color and ritual.

Brewed for more than two centuries, GUINNESS FES dates back to 1801. Known as West India Porter until the mid nineteenth century, FES was an export beer brewed with extra hops, giving the beer a more intense flavor and higher alcohol strength. The extra hops also acts as a natural preservative for beer, allowing it to survive long journeys overseas.

It’s nice to see a good decision by Diageo on behalf of the Guinness brand instead of gimmicks like Guinness Extra Cold or Guinness Red.

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Next Session Scares Up Frankenstein Beers

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Our 44th Session will be hosted by Ashley Routson a.k.a. The Beer Wench. In honor of Halloween month, she’s chosen “Frankenstein Beers” as her topic, which Ashley likens to Frankenstein’s monster, a creation that was “constructed of human parts and various other inanimate objects,” defying nature’s laws and ultimately “unlike anything the world had ever seen before.” She continues.

Many craft brewers are like Frankenstein. They have become mad scientists obsessed with defying the laws of brewing and creating beers that transcend style guidelines. These “Frankenstein Beers” challenge the way people perceive beer. They are freaks of nature — big, bold and intense. The ingredients resemble those of a beer and the brewing process might appear to be normal, but some aspects of the entire experience are experimental, unorthodox and insane.

An altercation with these beers produces confusion in the eye of the taster … is it a beer, or a monster?

“I do know that for the sympathy of one living being, I would make peace with all. I have love in me the likes of which you can scarcely imagine and rage the likes of which you would not believe. If I cannot satisfy the one, I will indulge the other.” — The Monster.

Your mission, should you choose to accept it, is to write a blog post on “Frankenstein Beers.” There are no rules about how to write about this topic — feel free to highlight a Frankenstien brewer, brewery, beer tasting notes … or just your opinions on the concept.

So don’t be afraid, pull out the surgical tools and make a trip to the cemetery (or bar) for parts — just don’t grab the jar marked — “abnormal” — for your own post for the next Session, on Friday, October 1.

A Reminder: Play Fantasy Football At The Bulletin

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There’s only two days left before the new NFL season of football begins on Thursday night. And as we’ve done for the past few years, there are two simple games for Bulletin readers to play, and plenty of room to fit as many as want to play (or at least the first 50 people anyway). Below is the original post from last week with all the details on how to sign up. Don’t be shy, sign up today!

This is the fourth year for the Brookston Fantasy Football Games. We’ve had a lot of fun over the last three, so if you love football and beer, consider joining us again this year. The NFL season begins on Thursday September 9, so you’ve got about a dozen days to sign up.

I’ve again set up two free Yahoo fantasy football games, one a simple pick ’em game and the other a survival pool. Up to 50 people can play each game (that’s Yahoo’s limit), so if you’re a regular Bulletin reader feel free to sign up for one or even both. It’s free to play, all you need is a Yahoo ID, which is also free. Below is a description of each game and the details on how to join each league and play.

Standings for both leagues will be listed at the bottom of the Bulletin’s right column.

Pro Football Pick’em

In this Pick’em game, just pick the winner for every game each week, with no spread, and let’s see who gets the most correct throughout the season. I’ve added a new wrinkle this year. Since we’re all very busy, and you (or I) might screw up at least one week, you can now throw out your lowest week. All that’s at stake is bragging rights, but it’s fun.

Also, a new feature Yahoo added is the ability to keep picking all through the playoffs, so the game will continue through to the Super Bowl, which is pretty cool.

In order to join the group, just go to Pro Football Pick’em, click the “Sign Up” button (or “Create or Join Group” if you are a returning user). From there, follow the path to join an existing private group and when prompted, enter the following information…

Group ID#: 37001 (Brookston NFL Pick To Win)
Password: brookston

Survival Football

If picking all sixteen football game every week seems like too much, then Survival Football is for you. In Survival Football, you only have to pick one game each week. The only catch is you can’t pick the same team to win more than once all season. And you better be sure about each game you pick because if you’re wrong, you’re out for the season. Actually this year they added a new feature and I changed the game so to be kicked out you have to be wrong twice. In that way more people stand a better chance of lasting longer into the season. So get one wrong, and you’re still okay, get a second wrong, now you’re gone for the season. Last man standing wins.

Yahoo also added the new feature to this game, too, where we can keep picking all through the playoffs, assuming our luck holds. So the game could even continue through to the Super Bowl.

In order to join the group, just go to Survival Football, click the “Sign Up” button and choose to “Join an Existing Group”, then “Join a Private Group”. Then, when prompted, enter the following information…

Group ID#: 15291 (Soused Survival League)
Password: bulletin

With 50 players allowed in each game, there’s plenty of room, so don’t be shy. Sign up for one or both games. Beginning after the first weekend of the regular season I’ll post the standings on the home page (at the bottom of the right-hand column) and then each Monday after that through the season. Won’t you join us?