Beer (& More) In Food

Beer: The Condiment With An Attitude!

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ChicagoBreweriesAnd Saloons Tours

Posted by Bob Skilnik on August 13, 2012

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Nutritional Info For Avery Old Jubilation

Posted by Bob Skilnik on December 9, 2008

Old Jubilation    12 oz     21.90 carbs    242 calories  8% abv  Weight Watchers POINTS  4

 

Avery Brewing in Boulder, Colo.                                                    

Old Jubilation

Old Jubilation

Old Jubilation is reddish brown and rich, and at first it seems to be a simple dark beer that’s been flavored with toffee or perhaps pine. But there are no added spices, just a beautiful blend of five different specialty malts blended nicely with English hops.

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Good Times Or Bad – It’s All About The Beer!

Posted by Bob Skilnik on October 30, 2008

Everytime there’s an economic bump or slump, a reporter gets the brilliant idea of talking to some beer marketing personnel about beer sales and how a downturn will affect beer sales. Usually the arguments contradict each other, with one view being that premium or super-premium beers will fall and we’ll all run out and start stocking up on 30-pack suitcases of Busch Ice…they other being that the super-premiums will keep selling, maybe not with the kind of “gusto” you might see in times of prosperity, but beer drinkers will still buy their favorite brands with no compromising. I always have the feeling, however, that at least one side is bloviating while trying to justify why he or she’s latest “brilliant” ad campaign isn’t working.

I received an e-mail from a brewer down in New Zealand, and while it’s the other side of the world as far as I’m concerned, living outside of Chicago, it takes the experiences of beer drinkers so many miles away to prove a point that I’ve always known; rich or poor, I’ll be drinking what I always drink. It’s not like I’m being forced to decide whether or not I should buy a Ford Taurus or a new and tricked-out 4-door Mercedes.

“While people may think twice about large purchases like cars and white goods, affordable luxuries like premium beer tend to remain popular,” notes a spokesman from Lion Nathan, proving my analogy above.

We’re talking about beer.

From The Courier-Mail;

  • Beer sales thrive in downturns
  • Consumption even up on 1987’s Black Monday
  • Sales not subject to sudden movements

IF your shattered share portfolio has left you a little dispirited, here’s an investment opportunity almost guaranteed to produce solid returns in the bleak months ahead – beer.

A 30-year study of Australian beer sales tracked against the Westpac Consumer Confidence Survey has unearthed compelling evidence beer sales don’t merely survive recessions, they thrive on them.

The graph, which has been used by the industry for investor presentations in recent months, shows beer sales starting in January 1975 gliding effortlessly above the turbulence of wages decline in the late 1970s, the recession of the early 1990s and the Asian meltdown of 1998.

In fact, soon after the Black Monday share market collapse of October 1987, the beer graph gently rises, indicating an increase in consumption lasting about five years.

It’s only after the unpleasant business of the recession and Gulf War-inspired oil spikes is complete that the graph returns to its gentle, if slightly downward trajectory.

Foster’s brewers confirm sale figures from as late as September this year show beer drinkers appear blissfully unaware the globe is in the grasp of a once-in-a-100-year financial catastrophe.

MORE

And thanks to;
Paddy Sweeney
CEO Westcoast Brewing Ltd

who has also added nutritional information about his beers in my latest book, “Does My Butt Look Big In This Beer?” I have to also remark here that it’s a bit bewildering that I can get the cooperation of someone I don’t know who owns a brewery in New Zealand and who was so helpful in providing me with information for my upcoming book. In the meantime, some of the bigger micro and regional breweries refuse to even answer my e-mails or the form boxes on their own websites that say something like “Ask The Brewer!” but won’t answer my questions. Why put an “Ask The Brewer” section on your site if you refuse to answer a simple question or two.

On the other hand, some of the brewers who gave me a hard time a few years ago when I was writing “The Low Carb Bartender” have come around and have been wonderfully cooperative. To all of them, I tip my hat, but for rest of them, remember this; when the e-mails start coming in to me when the book comes online and readers ask why I don’t have the information about your brewery and its beers – their favorite beers – I’ll simply tell them that you apparently don’t care about what they’re looking for in a beer and that there are hundreds of other breweries who were wonderfully cooperative.

Why not try one of their beers? They care.

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Why? CatholicVote.com

Posted by Bob Skilnik on October 24, 2008

I know that I’m the first one to scream about politcs interjected into beer sites, and if you want to throw this into my face…go ahead, but for me, this video goes well beyond politics; this isn’t politics people, my God, it’s who I am and what I believe. How could you as a human being think otherwise?

I find this video moving beyond belief.

Vodpod videos no longer available.

more about “Why? CatholicVote.com“, posted with vodpod

 

 

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Advertise In “Does My Butt Look Big In This Beer?” Tell Your Customers You Care

Posted by Bob Skilnik on October 19, 2008

COMING IN DECEMBER, 2008
PLACE A FULL-PAGE AD IN THIS
REVOLUTIONARY BEER REFERENCE BOOK

 

Reference Book Contains the Nutritional Values of 2,000 Worldwide Beers, Complete With Calorie and Carbohydrate Content, Alcohol by Volume and Weight Watchers® Points – Valuable Reference Guide for Anyone on Weight Watchers, Atkins, South Beach or a Lifestyle of Moderation

CHICAGO, IL – October 20, 2008 /PR Web/ — Gambrinus Media announced today that “Does My Butt Look Big In This Beer?” (ISBN Pending, $12.95) will soon be heading to bookstores. Author Bob Skilnik continues his exploration of beer and nutrition, following on the success of his three earlier books, “The Drink Beer, Get Thin Diet: A Low-Carbohydrate Approach,” “The Low Carb Bartender” and “101 Ways to Cut Fat and Carbs.” This 3-pack of books has placed Skilnik on the national scene with appearances on ABC’s “The View,” ESPN’s former morning show, “Cold Pizza” and multiple appearances on the FOX News Channel. His experiences have also shown him that there’s a huge and growing segment of beer drinkers who want expanded nutritional information on the labels of their favorite brews. According to Skilnik, with the coming of his new beer reference book of over 2,000 beers with their nutritional values, they won’t have long to wait.

 

While the Alcohol Tobacco Tax and Trade Bureau (TTB) grapples with the demand for nutritional labeling requirements of alcoholic beverages, “Does My Butt Look Big In This Beer?” will provide the kind of information that beer drinkers want now. The TTB admits that whenever they can come to a labeling compromise that will lessen the financial burden on the brewing industry with new imposed labeling standards and satisfy consumer advocacy groups which have been pushing this approach for decades, it will still take a 3-year lag period before mandates kick in. Actual projections of 4 to 5 years before consumers can finally find this kind of detailed nutritional information on beer labels are expected by consumer groups and the brewing industry. But the author and certified brewer Skilnik says “Why wait?”

 

“With the help of breweries around the world, including a number of popular U.S. microbreweries, “Does My Butt Look Big In This Beer?” will provide solid information on the nutritive values of more than 2,000 worldwide beers. Brewers can further help this effort by contacting us with the necessary production information of their beer portfolios for last minute inclusion. This is not a diet book, but will give customers more information about their favorite beers. Informed customers might pass by a 50-stack display, just because a competitor took the time to contact our office with the information we need for this book. Owners from craft breweries like Abita, Alaskan, Flying Dog, Full Sail, Sierra Nevada, Goose Island, the Minhas/Huber Brewery, and so many more, for instance, have been extremely cooperative with my requests for nutritional information of their fine products, as well as receiving great support from venerable brewing giants such as Anheuser-Busch, Foster’s, Grolsch, Heineken, Lion-Nathan and many more. These companies thrive in today’s competitive beer market because they understand what their customers want. I see this demonstrated all the time in e-mails that I receive about my earlier books, works that only touched on carbohydrates in beer. Beer drinkers want access to full nutritional info of their favorite products and have turned to me for help. Regretfully, federal foot-dragging and head-in-the-sand resistance by some brewers who seem to ignore what their customers are looking for on beer labels has made this a struggle. Fortunately, persistence and the open-armed help of so many other progressive brewers who realize that this is the kind of information that their customers want, has made this book possible. I’m extremely grateful to these breweries, big, small and U.S. or foreign-owned, for their help.”

 

Skilnik hopes that breweries throughout the world will continue to contact him with information on their products for last minute inclusion in this revolutionary reference book before it goes to print in late November.

 

A certain number of pages will also be held open for sponsorship opportunities, including full-page black & white ads. Sponsorship fees and other questions about the book can be found by going to www. BeerandMoreinFood.Wordpress.com. A separate 2.0 website with videos, podcasts and updates to the book are in development. Its launch will coincide with the release of “Does My Butt Look Big In This Beer?”

 

Bob Skilnik is a certified brewer, author, freelance writer and lecturer. He is a contributor newspapers and magazines, including the Chicago Tribune’s “Good Eating” section and Draft Magazine, and a former columnist for the LowCarb Magazine, writing under the alias of “The Low-Carb Bartender.” He was recently interviewed by Forbes.com as part of a series of national food and drink luminaries on beer enjoyment that included Skilnik, the Food Network’s Mario Batali, bad boy chef and television personality Anthony Bourdain, and Chef Jamie Oliver. 
**************
  

Release date: December, 2008
Paperback book, available with perfect binding.
120 pages.   7.5″ x 9.25″  (235mm  x  191mm)
20% premium for first page insert ad.  15% premium for last page insert ad.
Distribution is with Ingram, the largest distributor of books in the world, with access to brick-and-mortar and online stores throughout the world, including Amazon and Barnes & Noble and score more.
Contact Bob Skilnik at 815.557.4608 for more details.

***************

Recent Mentions and Reviews For Bob Skilnik’s Books                  

Beer & Food: An American History

“A tasty history, from beer soup to Beer Nuts, with pickled pigs’ feet in between.”
Philadelphia Daily News

“His book gives a fascinating account of the birth and growth of our country’s brewing industry and its influence on American cuisine.”
CantonRep.com

Beer: A History of Brewing in Chicago

“Bob Skilnik thinks most historians have overlooked what a thirsty job it was being hog butcher to the world.”
Chicago Tribune

“…the real Chicago story began with Prohibition, and this is where local author Skilnik shines.” Chicago Sun-Times

“Skilnik’s book, quite skillfully, brings focus to the history of Chicago’s beer production, distribution, retail sale, and consumption patterns.”
Illinois Heritage Magazine

The Drink Beer, Get Thin Diet: A Low-Carbohydrate Approach

“It may not be for everyone, but beer lovers will certainly applaud his effort.”
The Chicago Tribune

“Bob Skilnik’s diet book could be an entertaining stocking stuffer for the beer drinker on your list who needs to lose a few pounds.”
The Atlantic Journal-Constitution

“Skilnik makes a take-notice promise in his preface: “With careful monitoring of your daily carbohydrate intake, you’ll be able to enjoy two or more beers a day and still lose weight.”  The Detroit Free Press

“With a sense of humor and self-deprecating observations about his own diet struggles, Skilnik argues that the average beer drinker loads up on too many other high-carb foods.”
Philadelphia Daily News

“Nothing has kept the weight off until [Skilnik] developed this plan.”
Contra Costa Times

“The book amounts to a low-carb diet plan, similar to many on the market, except that this one allows beer.”
Lexington Herald-Leader

“Skilnik’s credentials for writing such a book are his…experiences trying nearly every diet out there in the past 30 years.”
Contra Costa Times

“Beer expert Bob Skilnik’s new diet book, The Drink Beer, Get Thin Diet, shows how to regulate carbohydrates without giving up good beer.”
Modern Brewery Age.  

Skilnik has also appeared on a number of television and radio stations in the U.S. and Canada promoting his books. A small sampling follows:

Television

ABC
The View
New York City, NY

ESPN2
Cold Pizza
New York City, NY

Fox News Channel
New York City, NY

Fox News Channel
Chicago, IL

WTTW/PBS
Chicago Tonight
Chicago, IL

Radio

WGN Radio 720 AM
Extension 720 with Milt Rosenberg
Chicago, IL

WGN Radio 720 AM
The Kathy & Judy Show
Chicago, IL

The Rock, 95.1
Rock Mornings With Chris & April
Chatham, Ontario, Canada

CHQR 770 AM
Calgary, Alberta, Canada

KURR 99.5
Clear Channel (Simulcast)
Salt Lake City, UT-Colorado Springs, CO-Reno, NV

SD TALK RADIO
The Gourmet Club, Listen-On-Demand
San Diego, CA

 

Posted in Beer & Health, Beer And Calories, Beer And Carbohydrates, beer diet, Beer Nutritional Info, Books & Beer, calories in beer, carbohydrates in beer, Plugs, Uncategorized | Tagged: , , , , , | 4 Comments »

Make Mine A Melamine!

Posted by Bob Skilnik on October 3, 2008

Europe’s going through another melamine scare, this time in bakery goods, Lotte Koala biscuits. Two weeks ago it was Cadbury Chocolates made and sold in Europe. Before that it was baby formula. Before that it was dog food.

The chemical melamine appears to be a cheap way of working around required protein content in foods. Add some, save on the use of the higher cost of protein additives, make a buck, sit back and watch people and pets die.

It’s amazing…and it’s coming from China.

Now I’ve consumed my fair share of Tsingtao beer, a venerable Chinese brew and the number one branded consumer product exported from China. It’s been in the States since 1972.

But no longer. There’s plenty of beers out there to choose from. In my opinion, why take a chance? I’ve thrown out every food product made in China; I won’t buy fish or shrimp from China. I carefully check all my dogs’ foods and treats. If they say “Distributed in the U.S. by the XYZ Company,” I look a little further to see where it was made. More often than not, dog treats, and even toys, are made in China.

Do what you want, but don’t make mine A Melamine.

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Deep-Fried Cheese-Stuffed Burger Made From Bacon

Posted by Bob Skilnik on August 5, 2008

I was surfing for some decent beer-batter recipes and I came across this burger recipe that defies…well, it just defies.

I had dreams of the old Saturday Night Live “Superfans” skits with George Wendt, Chris Farley, et. al., Farley ironically pounding his chest to jump-start his heart after one more heart attack. This is the “hamburger” recipe that will have everyone pounding their collective chests, just by reading the recipe, let alone sliding it down. It comes from Peppers and Smoke, via A Hamburger Today.

This stuffed version appears to be a “refinement” from a standard Burger Made of Ground Bacon over at Serious Eats. While the “beer” connection is due to the addition of a boxed beer-batter mix, I suspect that any one of these recipes might seem really appealing after hitting hard on a fat blunt—forget the beer, but I digress.

If you’re too lazy to click over to A Hamburger Today (hey, put down that blunt!) for this recipe monster, I present to you, The Deep-Fried Cheese-Stuffed Bacon Burger. I’d suggest an ice cold malt liquor to accompany this baby. Let’s cut the pretense of pairing this with something like a Dogfish Head 90-Minute IPA. Peppers and Smoke suggest a Shiner Bock and frankly, that would be a nice beer for this. Not complicated, but just a nice beer with some maltiness to cut through this monstrosity.

How-To: Deep-Fried Cheese-Stuffed Cheeseburgers Made From Bacon (Pics Here)

Equipment

Ingredients

  • 1 pound bacon
  • 1 to 2 sticks mozzarella string cheese, cut into small pieces
  • Packaged beer-batter mix
  • A neutral-flavored oil, for frying (safflower oil, peanut oil, or vegetable shortening work well)
  • Your favorite hamburger bun
  • The cheese of your choice
  • The condiments of your choice

Procedure

1. Run the bacon through the meat grinder once—and then a second time, to evenly distribute fat and meat.

2. Form two equal-size patties, making an indentation in the center of one to hold the cheese. Place the cheese in the indentation of the bottom patty, cover with the top patty, and crimp the edges tightly to seal. Make sure seal is tight so cheese does not leak out.

3. Place oil in your deep-fryer, and allow it to come to frying temperature. If you don’t have a deep-fryer, use a stockpot with a boil basket, along with a deep-fry thermometer that clips to the side. Heat oil over high heat to 365°F. (Note: Depending on the oil, it will begin to burn between 400 and 450°F and will catch fire around 500°F. So be very careful to monitor temperature.) Once the oil reaches 365°F, reduce heat to low and monitor temperature, keeping oil at 365°F.

4. Meanwhile, prepare the beer-batter mix according to package instructions. Dredge patty in mix. Place patty in boil basket and lower gently into hot oil. Cook until patty’s internal temperature registers 160°F on a meat thermometer.

5. Remove from oil, drain on paper towels. Serve on bun, topped with the cheese and condiments of your choice. (Note: Be careful not to bite into this too soon after cooking. The molten cheese could deliver quite a scalding.)

Posted in Beer In Food, Food That Demands To Be Paired With Beer, Uncategorized | Tagged: , , | 2 Comments »

Anheuser-Busch Takes First Step Towards Going Green

Posted by Bob Skilnik on July 30, 2008

A-B Going Green
A-B Going Green

Going “green” seems to be the trend in the American brewing industry. I recently came back from Athens, Ohio where Great Lakes Brewing Company owner Pat Conway talked about their extensive efforts to recyle, use alternative sources of energy, and even the shipping out of spent grains for the raising of worms that work hard in their composted vegetable bin for the growing of vegetables for their brewpub kitchen.

But it looks like the big boys are getting into this too, including Anheuser-Busch;

Alternative Fuels Power Anheuser-Busch Breweries

One in Seven Anheuser-Busch Beers Will Be Brewed Using Alternative Fuels by End of 2009

Last update: 10:36 a.m. EDT July 30, 2008
ST. LOUIS, July 30, 2008 /PRNewswire via COMTEX/ — More than five billion 12-oz. servings of beer — or about one in seven beers brewed by Anheuser-Busch in the United States — are expected to be brewed using renewable fuel by the end of 2009*, thanks to environmental efforts at the company’s 12 U.S. breweries. The company’s breweries in Houston and Fairfield, Calif., are currently installing alternative energy technology that will be operational by year end, and as a result the company’s U.S. breweries will run on more than 15 percent renewable fuel.
The Houston brewery will use biogas from a nearby landfill as part of an alternative fuel plan that when combined with the facility’s bio-energy recovery system (BERS), is anticipated to provide more than 70 percent of the brewery’s fuel needs. The Fairfield brewery will use BERS, a technology that turns brewing wastewater into fuel, and receive electricity from solar panels being hosted on-site.
“We have a long history of protecting and preserving the environment, and these projects will move us closer to our goal of running our U.S. operations on 15 percent renewable fuel by 2010,” said Doug Muhleman, group vice president, Brewing Operations and Technology, Anheuser-Busch, Inc. “It’s part of our pledge to be better environmental stewards of the world we share.”
Anheuser-Busch has entered into an agreement with Ameresco McCarty Energy to purchase biogas from Allied Waste Services’ McCarty Road Landfill in Houston, making use of an alternative fuel source for the company’s local brewery. The biogas is a natural byproduct of waste decomposition at the landfill. Currently, some of the biogas from the McCarty Road Landfill is being captured, processed and sold to a local utility, while the excess is flared (burned without energy recovery). Ameresco plans to capture some of that unused biogas and transport it to the Anheuser-Busch brewery through a six-mile underground pipeline.
The Fairfield brewery will generate 15 percent of its fuel needs from a Bio-Energy Recovery System (BERS) that is currently under construction. BERS technology turns nutrients in brewing wastewater into renewable biogas that is used to decrease the use of natural gas. In addition, the Fairfield brewery has entered into an agreement with SunEdison to host a solar power plant on the brewery’s property. The solar energy system will generate the equivalent of approximately 3 percent of the brewery’s electricity needs and also generate Renewable Energy Certificates (RECs) for businesses or individuals to purchase to offset their use of fossil fuel energy and greenhouse gas emissions. The 1.18 megawatt (DC) photovoltaic system will be constructed during the late summer.
Once the Houston and Fairfield projects are operational, 10 of Anheuser-Busch’s 12 U.S. breweries will be producing renewable fuel. Plans are currently underway to construct the 11th BERS in Williamsburg, Va., in 2009. The company’s brewery in Fort Collins, Colo., does not operate a BERS but applies nutrient-rich brewery wastewater to nearby land to grow crops that can be turned into biofuel. Anheuser-Busch is also exploring the use of wind, solar, wood and landfill gas at several other breweries.
Anheuser-Busch’s 12 U.S. breweries also recycle or reuse more than 99 percent of the solid waste from their brewing and packaging processes — a tradition that began in the late 1800s when the company first recycled brewers’ grain into cattle feed. This amounted to nearly four billion pounds of materials such as spent grain, beechwood chips, plastic, glass cullet, cardboard and metal in 2007. In addition, employees are encouraged to look for ways to conserve energy, water and raw materials in daily operations at the breweries and learn how to conserve energy and recycle at home through environmental fairs and the company’s annual “Green Week,” a yearly tradition dating back to 1990.
“We have great employees who work hard every day to ensure our breweries are conserving water, energy and raw materials as part of our Blue Ocean initiative, an enhanced productivity plan to deliver more than $1 billion in savings through 2010,” Muhleman said. “With our Blue Ocean project, we’re examining everything we do to make sure we are brewing our beers in a way that’s efficient, considers our environmental impacts and maintains the high standards of quality our customers expect when they drink a Budweiser.”
As a member of the U.S. EPA Climate Leaders Program, Anheuser-Busch has committed to reduce total greenhouse gas emissions to 5 percent below 2005 levels by the year 2010 for all of its U.S. operations. Using EPA standards, this reduction in total greenhouse gas emissions is the equivalent of taking nearly 30,000 passenger vehicles off the road or heating more than 14,000 homes. In addition, the company has also committed to increasing the total use of renewable fuel from 8 percent to 15 percent in the same time period.
Based in St. Louis, Anheuser-Busch is the leading American brewer, holding a 48.5 percent share of U.S. beer sales. The company brews the world’s largest-selling beers, Budweiser and Bud Light. Anheuser-Busch also owns a 50 percent share in Grupo Modelo, Mexico’s leading brewer, and a 27 percent share in China brewer Tsingtao, whose namesake beer brand is the country’s best- selling premium beer. Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired U.S. and Global Companies lists in 2008. Anheuser-Busch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and one of the world’s largest recyclers of aluminum cans. For more information, visit http://www.anheuser-busch.com.

* “More than five billion 12-ounce servings” and “about one in seven beers brewed by Anheuser-Busch” are figures derived from taking the company’s U.S. beer production in 2007, converting it to equivalent 12-ounce servings and multiplying the figure by the estimated percentage of renewable fuel the company plans to use at its U.S. breweries in 2009.

SOURCE Anheuser-Busch

http://www.anheuser-busch.com

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DNC Beer Card Line-Up. Drink beer? Yes we can!

Posted by Bob Skilnik on July 30, 2008

Hillary Clinton Trying To Get Some TV Exposure At The DNC Convention

Hillary Clinton Trying To Get Some TV Exposure At The DNC Convention

Sleeping in the parks after hours, protesting anything and everything, stockpiling human waste for tossing at cops, and trying to keep Hillary Clinton as far away from the DNC Convention Center podium as possible can work up a real thirst for Democrats coming to Denver, but area brewers will be ready to quench the thirst of delegates, Super Delegates and any former presidents trolling for young interns at the Hilton bar.

Charlie Papazian, in his role as The Beer Examiner, takes at look at what local brewers will have on tap, contrary to reports to the contrary that the Messiahobama will simply bless 5,000 barrels of Denver drinking water and turn it into suds.

Speaking of Obama, at the Wynkoop, once the domain of Denver’s dazed and confused Mayor John Wright Hickenlooper, there will be the tapping of “…Obamanator” Maibock lager. “Strong in spirit with much depth,” says head brewer Andy Brown. German tradition has it that any beer named with an ‘-ator’ suffix indicates bock extra strength beer. “I haven’t had the opportunity to taste this brew,” notes Papazian, “but I’m sure it will have plenty of fortitude and visions of ‘Yes we can’ – a brew that will certainly inspire. Michelle Obama has been reported to say that “For the first time in my life, I’ve found a beer I can be proud of,” after hoisting a stein of this stuff.

Speaking of “…nators,” Governator Arnold turns 61 today, July 30, as I write this. The “Terminator” might need a beer or two after a series of earthquakes rocked his world yesterday. There’s no truth to the rumor that as his limo was speeding towards the Nevada border, he could be heard shouting “I’ll be back!” as aftershocks continued for hours in California.

Of course if a high-power bock doesn’t do the trick, delegates can hit the bong to bring out the buzz. In 2006, Denver became the first major city in the U.S. to make the private use of less than an ounce of marijuana legal for adults 21 and older. Now I know why it’s called “The Mile High City.”

More beers to expect in Denver on August 25th can be found here.

Wanna know how many calories, carbohydrates, abv and Weight Watchers Points are in your favorite beers?

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It’s B-A-C-K! BEER IS AGAIN AMERICA’S ALCOHOL BEVERAGE OF CHOICE

Posted by Bob Skilnik on July 30, 2008

New Gallup Poll Shows Beer’s Lead Over Wine, Spirits is Back to Double-Digits;

Shift Most Evident Among Adults Ages 30-49, Back to Beer After Trying Wine

ST. LOUIS (July 29, 2008) – According to a new Gallup poll, beer’s lead over wine and spirits has returned to double-digits for the first time since 2002, particularly among adults between the ages of 30 and 49 who tried wine for a few years then shifted back to beer.

The annual Consumption Habits poll, released Friday through Gallup’s Web site, shows that in combined data from Gallup’s 2004 and 2005 Consumption surveys, drinkers between the ages of 30 and 49 were about as likely to prefer wine as beer.  Now, drinkers in this age bracket have shifted back to beer, with an average of 47 percent in the combined 2007-2008 data saying they most often drink beer.  Drinking preferences among adults ages 21-29 have remained stable in recent years, with the majority showing a wide preference for beer.

“This poll shows what we’ve always known – that trends will come and go but beer is here to stay,” said Bob Lachky, executive vice president, Global Industry and Creative Development for Anheuser-Busch, Inc. and leader of “Here’s To Beer,” a two-year-old campaign that toasts Americans’ appreciation for beer.  “More Americans are learning – or re‑learning – how to appreciate the wide variety of beer styles available and how easy it is to pair beer with all types of food, which is also attracting new adult consumers to the beer category.”

Beer continues to represent the largest segment in the alcohol beverage category in volume and dollar sales, accounting for 56 percent of all alcohol beverage servings.  The Anheuser-Busch-led “Here’s To Beer” campaign was launched to help consumers develop a deeper appreciation for beer while providing tools for retailers and distributors to grow their beer business.

The campaign re-launched its Web site – www.herestobeer.com – in April 2008 with enhanced interactive tools to help consumers learn about beer’s ingredients, styles, the brewing process, the importance of proper pouring and glassware, and how to pair beer with food.  The Web site also offers expert tips for food-pairing with videos featuring Food Network personality and cookbook author Dave Lieberman.

HTBMarketing.com, the “members only” site for beer wholesalers, provides downloadable sign making and point-of-sale templates to create attractive in-store materials to elevate and enhance the beer aisle.  Beyond the more than 600 wholesalers in the Anheuser‑Busch network, an additional 350 members from the ranks of competitive brewers and non A-B wholesalers are also registered members.

“Here’s To Beer” also sponsors the annual St. Louis Brewers Heritage Festival in Forest Park.  The festival is quickly becoming a must-attend event for beer industry leaders and enthusiasts, where more than 70 styles of beers were sampled from Anheuser-Busch and local craft brewers.  The festival drew 15,000 people at its inaugural event in 2007 and this year drew 20,000 people from across the country.

 

# # #

I was at this year’s St. Louis Brewer Heritage Festival in Forest Park, and despite the perceived antagonistic relationship between A-B and craft brewers, I didn’t see it. As a matter of fact, if it wasn’t for A-B’s soft guidance, the fest probably would never have gotten off the ground, something that the local craft brewers were quick to admit. The seven participating brewers in the event were Alandale Brewery, Anheuser-Busch, Augusta Brewery, Morgan Street Brewery, O’Fallon Brewery, Schlafly Beer and Square One Brewery. 

One thing I liked in particular was Bob Lachky’s obvious dig at the Great American Beer Festival (GABF) and their competition and awards. The politics involved in the GABF probably began with accusations years ago that the Boston Beer Company had somehow stacked the “Best of” voting by offering a ton of swag to participants in order to win the competition for a few years straight. The political innuendoes seem to continue each year with insider stories of somebody feeling they got screwed during the beer judging.

Lachky, on the other hand, insists that the St. Louis fest will continue to celebrate beer—that’s it. No awards, no bitch fighting, no “Best of Show” sort of crap; just beer drinkers coming to town to drink great beer. I’m all for it.

There were also other criticisms from other uninvited beer writers that those of us who had been invited by A-B to come down as guests and observers of what was going on would be on the hook for A-B because they had covered our trip expenses. Nothing could have been further than the truth. As I described it, A-B didn’t lock us in a room and badger us like time-share salesmen giving 90-minute presentations. On the contrary, they went out of their way to treat us as professionals. It truly was a good time and I doubt if InBev will change the dynamics one bit.

Just to get back on message: BEER IS AGAIN AMERICA’S ALCOHOL BEVERAGE OF CHOICE! Pass it on.

 

 

 

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Chicago’s Newest Brewery-Make Mine A Metro!

Posted by Bob Skilnik on July 25, 2008

The Hursts Getting Ready To Quench Your Thirst!

The Hursts Getting Ready To Quench Your Thirst!

Last year I had the opportunity to meet Doug and Tracy Hurst, first at a beer and food pairing at Rock Bottom in Chicago, soon after at Hopleaf where the pair were pouring some of their homebrewed beers, and finally at a beer dinner at Goose Island, Clybourn where I was asked to say a few words about whatever new book I was pushing at the time. I don’t remember what they were pouring at the beer and food events; age and too many beers might have me not quite remembering the most accurate of details.

What I do remember is that Doug and Tracy are as nice as old hell, easy to talk to and filled with the kind of youthful enthusiasm for adventure that I lost years ago (actually, I tell people I have 2 more big adventures left in me and I’ll know what they are when I meet them).

Being the fatalistic beer and brewing historian that I am, this sour attitude of mine, based on my long and involved studies of what’s worked in the world of local beer and what hasn’t in Chicago’s long brewing history, had me doubtful when the Hursts told me they wanted to start a micro in Chicago. I think I sort of gave them the kind of look you give a friend when they say that they only have 3 months to live, and then mumbled something like “Good Luck” to both of them and shook my head and walked away. Crazy kids!

Well thank God that youth is wasted on the young because pushing aside the slim odds that I foresaw in someone trying to start another micro in Chicago, I just clicked on a link to the Chicago Reader, and there they were, standing next to “…a double-decker Craftsman toolbox retrofitted with a tap” and as happy as clams. It looks like they’re on their way.

As an alumnus of the Siebel Institute of Brewing Technolgy (Class of 1991), I was back at their Goose Island “campus” some years ago to do a story about Siebel’s move to GI at Clybourn. It was the second class to go through the new location and Doug was there attending. Even then, he was talking about his dream of opening up another Chicago brewery. While I don’t make it into Chicago as often as I used to, I seem to keep crossing paths with one or both members of the Hurst family everytime I do, and each time, they told me that a brewery was in their future.

Here’s the opportunity for readers to cross paths with them too, or at least their beers. While their Metropolitan Brewing is still a work-in-progress, they are making their way around the area, promoting their beers. Lagers seem to be their thing, and that’s great with me since lagers are the historical connection between the pre-Prohibition beers of the old Midwest and contemporary offerings like their Dynamo Copper Lager, Flywheel Bright Lager, Iron Works Oktoberfest and Generator Doppelbock. These lagers are rounded out with the additions of an Alt and Koelsch. All German, all the time I guess.

Look for them to appear “…at your local restaurants, pubs, and liquor stores in November, 2008,” says Doug.

So please, get out there and give them your support, and better yet, your business, and make them part of the continuing history of beer and brewing in Chicago. I can hardly wait!

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Hussa Brewery Slated For Demolition In Bangor, WI

Posted by Bob Skilnik on July 24, 2008

Here Today; Gone Tomorrow...The Hussa BreweryIt all began in 1860 when Joseph Hussa and his family moved to Bangor from Watertown. A Czechoslovakian brewmaster trained in Prague, Hussa had emigrated to Wisconsin in 1849. And in 2008, the former Hussa Brewery, old and battered, will meet its end.

I just hate when these breweries go down like this, with no one to somehow, someway, salvage them for future use.

And in Wisconsin, of all places.

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Bob Skilnik At Ohio Brew Week BBQ Competition

Posted by Bob Skilnik on July 21, 2008

I’ll have more to say about my 3 days in Athens, Ohio and the 3rd annual celebration of beer and food at the Ohio Brew Week fest…but for now, this article from The Athens Messenger (Thanks Meredith. I don’t why they haven’t made you Editor-in-Chief yet!));

Prizes were determined by a combination of public votes and a panel of four judges, including Bob Skilnik, author of “Beer & Food – An American History.”
Chicagoan Skilnik, a connoisseur on beer and food pairings (as well as foods that use beer as an ingredient), was selling and autographing his book on site. Skilnik says he tries to stay neutral and avoid judging contests, but the chance to visit to Brew Week was one that he could not pass up.

“It really is unique and that’s what intrigued me,” he said. “It’s a week-long pub crawl.”
**********
Me? A connoisseur? C’mon!
I’m just a guy who writes about beer.
 

 

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Kronenbourg Beer Says Smaller is Better

Posted by Bob Skilnik on July 3, 2008

Kronenbourg Beer Logo

Kronenbourg Beer Logo

A bizarre, but entertaining video look at Kronenburg’s new message;

Smaller bubbles make for a better beer. Hey…It works for French champagne!

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Forbes Has A Drink With Bob Skilnik

Posted by Bob Skilnik on July 1, 2008

Sometimes I get those random e-mails and telephone calls from nowhere. This was one of them;

A Drink With Bob Skilnik

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This Just In; Sex Sells…Booze!

Posted by Bob Skilnik on May 20, 2008

WARNING: Don’t open the link to this very tit-illating video at work!!

When it comes to marketing and advertising, Brazil has long been associated with either soccer or perfectly shaped women. So it would come as no surprise that an upcoming summer campaign positioning Cabana Cachaça as an “authentically Brasilian” drink would feature a naked woman with perfect proportions wearing nothing more than a pair of sexy pumps. Right?

Expect the TTB to step in and tone down the advertising for this liquor as the U.S. advertising campaign for the distilled product, Cabana Cachaça, really heats up. In the meantime, whatever this video is selling…I’m buying!

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Reason 101 Why 90% Of American Beer Drinkers Don’t Drink Craft Beer

Posted by Bob Skilnik on April 24, 2008

Vaune Dillmann thought the wording on his bottle caps was just a clever play on the name of the Northern California town where he brews his beer – Weed.

Federal alcohol regulators thought differently. They have ordered Dillmann to stop selling beer bottles with caps that say “Try Legal Weed.”

While reviewing the proposed label for Dillmann’s latest beer, Lemurian Lager, the Alcohol and Tobacco Tax and Trade Bureau said the message on the caps he has been using for his five current beers amounts to a drug reference.

In a letter explaining its decision, the agency, which regulates the brewing industry, said the wording could “mislead consumers about the characteristics of the alcoholic beverage.”

Dillmann scoffs at the notion that his label has anything to do with smoking pot.

“I’ve never tried marijuana in my life,” he told The Associated Press on Wednesday. “I don’t advocate that. It’s just our town’s name.”
********
This guy’s a moron. If this brewer doesn’t know how the old ABT, now TTB treats labels and advertising that blatently says or insinuates anything doing with “high-strength,” extra-kick,” claims of nutritional benefits, so-called vulgarities or “Try Legal Weed,” then I suggest he goes back and looks at the TTB guidelines on labeling and advertising material or go back through some old brewing industry trade journals. He’s either stupid or looking for trouble/publicity. This is a poor business decision, not some frat house prank.

This isn’t cute; it’s stupid. “I’ve never tried marijuana in my life.” Sure.
If I was an investor, I’d be pissed for this very poor business decision.

MORE

Visit http://drinkz-n-eatz-tv.com/

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Nutritional Info For Some Sierra Nevada Products

Posted by Bob Skilnik on December 15, 2007

snpaleale.jpg

Sierra Nevada                                                                

Bigfoot      12 oz    20–24.7 g carbs     Varies according to season

Pale Ale     12 oz      14.13 g carbs     160 calories      4.82% abv

Porter       12 oz      18.39 g carbs     170 calories      5.34% abv

Stout        12 oz                        199 calories      5.10% abv

MORE INFO HERE

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MILLER ANNOUNCES IMMEDIATE AUDIT: MARKETING POLICIES UNDER REVIEW

Posted by Bob Skilnik on October 1, 2007

According to Catholic League President, Bill Donohue, Miller is taking a second look at their sponsorship of event like last Sunday’s Folsum Street Fair. After the San Francisco Chronicle listed some of the going-ons on the public streets of San Francisco (“…couples led each other up and down the street with dog collars and leashes, men in thong underwear played Twister….’ There was also a man who was flogged to such an extent that ‘red lash marks covered his back.’ Other gay men decided to ‘walk around naked’ in front of women and children. In addition to the homosexuals who dressed as nuns—ridiculing the women who have given selflessly of their lives in service to the dispossessed—there was a female stripper who was hoisted in a cage over a Roman Catholic church (on a Sunday when Masses were being said). The lead sponsor for the incredible spectacle is the Miller Brewing Company.”)

Donohue reported that Miller said it took exception to the use of its logo on an offensive poster mocking the Last Supper. “Today, it extended its original statement by apologizing for the misuse of its logo, ‘particularly [to] members of the Christian community who have contacted us to express their concern.’ It also said, ‘We are conducting an immediate audit of our procedures for approving local marketing and sales sponsorships to ensure that this does not happen again.’”

Donohue added: “We called Miller today asking for clarification of this statement, and we are pleased to note that a full-scale review of all its promotional policies is underway.”

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Miller Beer Ad Agency Has Connections To MoveOn.Org

Posted by Bob Skilnik on September 26, 2007

Miller Beer has a connection to MoveOn.org: Most of MoveOn’s commercials are made by experienced operatives at a left-wing advertising firm in Santa Monica, California.

The firm of Zimmerman & Markman occupies a small suite of offices in a four-story building a few blocks from the beach. Bill Zimmerman, the agency’s strategist, has a PhD in psychology and got his start in politics registering black voters in Mississippi in 1962. He worked with Jane Fonda on anti-Vietnam War mobilization and has played a role in drug decriminalization campaigns. Pacy Markman, the agency’s copywriter, had a long career in commercial advertising (he wrote the indelible slogan “Miller Lite: everything you always wanted in a beer, and less”). MoveOn, he says, “is my penance.”

The assertion that MoveOn is centrist might be supported by the example of “Child’s Pay,” but Zimmerman and Markman are traditional partisan gunslingers. The spots they produce are deeply negative, hitting again and again upon a theme of dishonesty in the Bush administration and using a tagline that the agency chose soon after the president posed for the famous “mission accomplished” photos on the aircraft carrier Abraham Lincoln: “We’re not being led, we’re being misled.”

“We were trying to push a more acceptable way of calling the president a liar,” says Zimmerman. “At the time, given his approval rating, liar would have met with too much resistance.”

“But yes,” says Markman, “I am telling you that the president is a fucking liar.”

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How Much Alcohol Remains In Cooked Food?

Posted by Bob Skilnik on June 10, 2007

Preparation Method Percent of Alcohol Retained
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
baked/simmered, alcohol stirred into mixture:  
  • 15 minutes
40%
  • 30 minutes
35%
  • 1 hour
25%
  • 1.5 hours
20%
  • 2 hours
10%
  • 2.5 hours
5%

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‘Here’s to Beer’ Celebrates Fathers Everywhere

Posted by Bob Skilnik on June 5, 2007

ST. LOUIS, June 5 /PRNewswire-FirstCall/ — Power tools and paisley ties are gifts of the past this Father’s Day thanks to “Here’s To Beer.” Anheuser-Busch’s global industry development campaign is encouraging adult sons and daughters to give dad something he’ll really appreciate — a refreshing beer and a chance to get together to celebrate the day, share stories and create new memories.

MORE

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Beatle McCartney Bellies Up To Guinness

Posted by Bob Skilnik on March 23, 2007

With an acrimonious divorce dragging on through the courts, you’d think a 64-year old man might learn paulmccartney.jpgsomething. 

Not Sir Paul McCartney.

He’s formed a bond with Sabrina Guinness, a former girlfriend of Prince Charles and heiress to the beer dynasty. After Australia’s Herald Sun finishes listing her laundry list of suitors, you get the feeling that “The Cute One” is reaching for the bottom of the barrel.

More

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