WEBWIRE – Monday, March 10, 2008
Tart and Tangy Beer Arrives this Spring to Refresh Palates Nationwide
ST. LOUIS . — Not suited for timid or reserved beer drinkers, Wild Blue’s defining taste characteristic is its kick of natural blueberry flavor. The Blue Dawg Brewing team carefully selected a blend of hops and barley malt to ensure they complemented and balanced Wild Blue’s dominant blueberry notes, resulting in a robust and aromatic beer with a refreshing, palate-cleansing finish.
Wild Blue is brewed with a blend of German hops from the Hallertau region in Bavaria and classic Aroma hops from the Willamette Valley in the Pacific Northwest. A combination of two- and six-row barley malt also was chosen specifically for this recipe. Beer lovers will appreciate this specialty fruit-infused lager’s striking burgundy color, ripe blueberry aroma and its ability to stand up to the strongest of foods.
“This beer is the real deal,” said Jill Vaughn, Wild Blue brewmaster. “With a distinct color and flavor, we’ve crafted a beer that truly stands out. I think it will surprise people, especially those who like to experiment when it comes to new drinks.”
To showcase Wild Blue’s reddish-purple color and slight pink head of foam and to allow its field-fresh blueberry aroma to escape to the nose, pour the beer into a glass with a larger rim. A traditional pilsner will do the trick; or for special occasions Vaughn suggests enjoying Wild Blue in a tulip-shaped glass. “A beer as distinct and unusual as Wild Blue deserves to be enjoyed in a special type of glass,” said Vaughn.
Brewers have been using fruit in beer for years, from Belgian lambics brewed with raspberries, cherries and peaches to fruit-flavored beer mixers like shandys and radlers – popular concoctions in Britain and Germany created to bring more refreshment to beer during the spring and summer months.
The unconventional spirit of this beer is conveyed in every aspect, from its taste to its label that features a cheeky, playful bulldog kicking a blueberry, which visually represents Blue Dawg Brewing – a group within Anheuser-Busch, Inc. that is responsible for the beer’s marketing, selling and advertising.
“We’re focusing our efforts on getting Wild Blue in adults’ hands at local food and film festivals and even fun events like pet parades, where dog lovers can get to know Wild Blue, with its feisty bulldog label,” said Jeff Pierson, innovation manager, Wild Blue. “We aren’t taking this beer down the traditional path. Wild Blue is going places we haven’t been before, and we know having the beer at places where adults like to get together, socialize and try new things will be key.”
Already a popular beer in Illinois, Michigan, Wisconsin and Missouri, adults nationwide can now find this brew at select grocery and convenience stores. Craft beer enthusiasts also have given Wild Blue their stamp of approval with a gold medal in the fruit beer category at the North American Brewers Association’s 2006 North American Beer Awards, a competition that recognizes top beers by style.
When it comes to food pairings, it’s a common belief that heavier, darker drinks pair with meat and lighter, crisper drinks pair with fish. So it’s only natural that a full-flavored beer such as Wild Blue needs to be paired with a dish brimming with robust and intense flavors. Vaughn recommends matching Wild Blue with meat dishes, such as pork rib roast with fig and pistachio stuffing or pork tenderloin with apricot mustard. “There’s nothing shy about this beer, so don’t be afraid to match it with strong foods. You want foods with snap and punch, so they won’t get lost or be overpowered,” said Vaughn. “Or if you’re craving a salad, use a combination of greens like mesclun, arugula, escarole or romaine with some fresh herbs.”
Not only does Wild Blue complement full-flavored dishes, it makes an excellent recipe ingredient, like in one of Anheuser-Busch Executive Chef Sam Niemann’s favorites:
Wild Blue Vinaigrette Dressing
Blend 6-8 fresh hulled strawberries, ½ cup fresh raspberries, ½ cup fresh blueberries and 2 tablespoons white vinegar in a blender until smooth. Add ¼ cup red wine vinegar, ¼ cup balsamic vinegar, ¼ cup granulated sugar and ¼ cup Wild Blue; blend briefly until combined. Season with salt and pepper. Cover and chill.
Wild Blue is brewed in Baldwinsville, N.Y., and contains 8 percent alcohol by volume.