Brew Notes: A tale of two pilsners

<h2><a href="http://destinationbeer.com/beers/samuel-adams-noble-pils">Samuel Adams Noble Pilsner</a></h2> Boston Beer Company Boston, MA <img src="/system/artwork/0000/0381/SA_NoblePils94.jpg" alt="" /> Jim Koch got a lot of flak years ago when he went around calling Samuel Adams Boston Lager “The best beer in America.” But we will not take him to task if he suddenly starts promoting Sam Adams Noble Pils as the “Best Pilsner in America.” Because it is. There are many wonderful imported pilsners in the U.S., but the style is so delicate that many of them are in pretty rough shape by the time they make it into the trade. And there are very few home-grown examples of the pils style that really impress. Crafters have produced nice pilsners, but there is no benchmark nationally-available domestic pilsner on the market, until now (Yes, the Miller Lite label says it is a fine pilsner beer, but saying it does not make it so). If Samuel Adams Noble Pilsner stands alone in the U.S., we also suspect it will do pretty well if it is entered in European Beer Star competition against the best of the Germans and Czechs. It is simply that good. Wonderfully hoppy, exquisitely crisp, it effortlessly outshines the competition. Tasters immediately commented on the fresh hop nose as the pils was poured into the glass. “Now that is a pils!” said the usually phelgmatic Von Bair. “Great nose, nice and spicy,” said Greg Zannella. “This blows the White Ale away.” (Noble pils is replacing Samuel Adams White Ale in the company’s seasonal rotation). “Wow!” said Gerry Nicholls. “This is so bright. The mouthfeel has a wonderful effervescence. All the flavors are so well carried. It’s like a burst of spring. And so well-attenuated, with a little peppery note at the end.” “Hops are the strong note in this beer, and they are all the way through,” said Gregg Glaser. “This is a classic pils, a real classic,” said Von Bair. “Very nicely done, with more character than most pilsners.” “More hops than a European pils, and so well handled,” said Dr. Steve Victor. “This doesn’t taste like anything else out there,” said Gerry Nicholls. “It is not reminiscent of any other pils. Terrific stuff.” Since Jim Koch may be leery of tooting his own horn these days, we will do it for him. Samuel Adams Noble Pils is the “best pilsner in America.” <h2>Boulevard Imperial Pilsner</h2> Boulevard Brewing Co. Kansas City, MO <img src="/system/artwork/0000/0387/Boulevard94.jpg" alt="" /> Yes, we went nuts for the Samuel Adams Noble Pilsner. We even called it the best pilsner in America. And that was perfectly true, until we tried this one. So if Sam Adams Noble Pils is the best nationally-available American pils, we must award the crown for “best limited-edition Belgo-American pils” to this amazing beer. Boulevard has been producing some remarkable Belgianstyle beers in the last couple of years. With this beer, they had a little help. Jean-Marie Rock, brewmaster at Orval, the renowned Trappist brewery located in southern Belgium, teamed up with Boulevard brewmaster Steven Pauwels to create this small production, limited-release imperial pilsner, brewed with 100% Pilsner malt and 100% Saaz hops. The 8% abv beer, packaged in 750ml bottles as part of Boulevard’s Smokestack Series, is available this month. Even before the tasting panel was informed that Mr. Rock had collaborated on this beer, they commented on its intriguing Belgian character. “Belgian nose, smells delicious,” said Gregg Glaser. “Full of flowery Belgian yeast.” “Hint of pepper up front,” said Tom Conti. “Wow, that is nice,” said Gerry Nicholls. “Absolutely gorgeous. All that intensity, but such lightness of flavor profile. The mouthfeel is so light and refreshing, even at this strength. Beautifully attenuated. There is a lot in there, but a beautiful job. This is shockingly good.” “Great job,” said Von Bair. “I agree there is something suggestive of Orval here, but what I get is a lot of Czech character. All that Saaz, and no funk. Why can’t everybody make beer like this?” “Wonderful pils,” agreed Robert Lachman. “and the bittering is so perfect.” “We certainly have seen a lot of good beer from the folks at Boulevard,” said Dr. Steve Victor, “and this is another absolutely great one.” “I love the yeast character,” said Greg Zannella. “And so much flavor, I wasn’t surprised to learn that Jean-Marie Rock was involved with this one.” “This is what beer should be,” Von said, speaking for all. <ul> <li>Notes from the tasting panel for Modern Brewery Age, by Pete Reid, editor of Modern Brewery Age; with Gregg Glaser, editor of Yankee Brew News, and Tom Conti and Robert Lachman of the YBN tasting panel. Joining us each week is a rotating cast of tasters, to include Dr. Steve Victor, formerly of Yale University; Lt. Commander Von Bair, USN, ret.; graphic designer Phil Simpson; Greg Zannella, field sales director for Northeast Bev. of Orange, CT; Michael Anstendig, a writer for New York Magazine on-line, Marty Juliano, Northeast rep for the Sierra Nevada Brewing Co., Frank Fermino, brewer at John Harvard’s Brewhouse in Manchester, CT, and Mark Tambascio, the co-owner of “My Place,” one of the premier beer bars in Connecticut.</li> </ul> Reid, Pete. Brew Notes: A tale of two pilsners. Modern Brewery Age. Retrieved 2010 from Modern Brewery Age Weekly

2010-02-02T07:49:00-06:00

Modern Brewery Age, by Pete Reid

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2010-02-03T10:00:35-06:00

brew-notes-a-tale-of-two-pilsners

<img src="/system/artwork/0000/0361/Cooking_Couple250.jpg" alt="" /> There’s nothing like sitting back with a tall, cold one. But have you ever thought about taking your love of beer and combining it with your love of food? Adding beer to food can enhance existing flavors and help to create new ones. <h2>Know Your Beer</h2> You might think beer is pretty simple, but there are many types of beer—lager, ale, cream ale, pale ale and stouts. Each comes with it’s own flavor. Lagers are pale, dry, crisp and refreshing. Ales have more flavor than a lager, sometimes with a fruity, herbal or spicy hint of flavor. Cream ales have a smoother taste than plain ales, and pale ales are robust and often served with spicy food. Lastly, stouts are darker, have a rich, malt flavor and have a creamy head. Before you begin cooking with beer, take time to sample the different kinds to understand the flavors. <h2>Why is it good?</h2> <ul> <li>Beer contains several ingredients that are beneficial to cooking.</li> </ul> <ul> <li>Hops add bitterness and acidity.</li> </ul> <ul> <li>Malt content can add sweetness to a recipe, balancing the bitterness of the hops.</li> </ul> <ul> <li>Yeast provides a leavening agent that helps with pastry and batter.</li> </ul> <h2>When To Use Beer</h2> Just because you like the taste doesn’t mean you should start pouring beer into all your recipes. Add beer to the list of ingredients when you make the following: <ul> <li>Batter:</li> </ul> Whether making breaded fish or deep-fried onion rings, beer batter is a tasty alternative to regular recipes. The yeast helps to produce a light, fluffy batter that crisps well when deep-fried. Try using a pale ale for the batter so not to take away from the flavor of the foods. <ul> <li>Marinade:</li> </ul> The acidity and yeast in beer can help tenderize meat, so try creating a marinade the next time you grill a steak or pork chop. Choose your beer carefully; a bitter-tasting beer may not suit your palate. <ul> <li>Glazing/Basting:</li> </ul> Roasts, chickens, and hams can all benefit from a beer-basting. You can be a little bit more liberal here with the choice of beer. The flavor won’t be as strong as if you were marinating. <ul> <li>Fish:</li> </ul> Try steaming or boiling your shellfish in beer. Oysters, clams or muscles are a good start. Remember not to overpower the fish flavor with beer. As you boil beer, the alcohol and water evaporate and the flavor becomes stronger. You may also want to try poaching fish in beer. Put a little beer in a pan, place the fish in, and cook over a low heat. <ul> <li>Deglazing:</li> </ul> Deglazing involves adding liquid to a pan that has just been used for cooking to use the existing flavors to make a sauce. For example, if you are frying up some onions in a pan, add a little bit of beer to remove the scrapings and flavor from the pan. You can create a sauce with the onions and pour it over a cut of meat. Again, don’t let it simmer too long or the alcohol will burn off and you will be left with the bitterness of the beer. <ul> <li>Baked Goods:</li> </ul> By replacing some of the water required for certain recipes with beer, you can actually produce desserts with an extra moist texture. A good stout works well in brownies or chocolate cake. Beer bread is another popular choice. Using beer along with baking soda replaces the need for yeast. <ul> <li>Beer can chicken:</li> </ul> While this is a little unorthodox, the result is a moist, flavorful bird. When making a whole chicken, place a can of beer (feel free to drink half the beer first, the can should only be half full) on a baking sheet and position the chicken on top of the can. The can should fit easily inside the cavity of the chicken. This should be done on an outdoor grill, preferably. This recipe, which can also be done with turkey, could take a little practice. <h2>What Not To Do</h2> <ul> <li>Don’t cook with a beer that you wouldn’t normally like. If you would never purchase a certain type or order it in a restaurant, don’t add it to your food.</li> </ul> <ul> <li>Don’t try to cut calories with a light beer and expect the same taste. Using light beer, or non-alcoholic beer, may produce a different texture or less body than regular beer.</li> </ul> Bielby, Amy. Cooking with Beer. Food Network Canada. Retrieved 2009, from http://www.foodtv.ca

2009-11-25T08:24:00-06:00

Adding beer to food can enhance existing flavors and help to create new ones.

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Cooking with Beer- Food Network

2009-11-25T08:25:18-06:00

cooking-with-beer-food-network

As the temperatures finally begin to drop to normal autumnal highs, we’ve got a taste for one thing: the delicious, crisp, flavorful seasonal brews that only come ’round this time of year. What better to compliment the desire to initiate hibernation than an Oktoberfest or Pumpkin Ale? Since we’ve got no other logical answer, we stopped by our (admittedly well-stocked) neighborhood bodega and filled a six-pack with a sampling of fall offerings from breweries both big and small. Without getting too beer geeky, we review our picks from this year’s crop: <h2><a href="http://destinationbeer.com/beers/samuel-adams-octoberfest">Samuel Adams Octoberfest</a></h2> Boston, Mass. 5.7 percent alcohol/volume $1.79/bottle <img src="/system/artwork/0000/0375/Samuel_Adams_Octoberfest.jpg" alt="" /> REVIEW: The Brooklyn Oktoberfest’s doppelganger (the bottle is also adorned in festive blue, yellow and a reddish-orange), Sam’s seasonal offering is much more shy. Caramel and earthy hints take a little more digging. It’s got an effortless drinkability, making it an ideal choice when in need of a buddy for the heavy comfort foods of the season (Sam, meet Shepherd’s Pie). <h2>Magic Hat Jinx</h2> South Burlington, Vt. 6.9 percent alcohol/volume $1.99/bottle REVIEW: Hoping to find a Vermont ale tasting as vibrant as its home state’s foliage this time of year, Jinx failed to transport this drinker to pure autumnal bliss. Smoky hints in flavor did conjure memories of post-hayride bonfires though,complimented by a nice reddish-orange hue. <h2>Blue Point Oktoberfest</h2> Patchogue, Long Island 5.01 percent alcohol/volume $1.99/bottle REVIEW: Smooth, ambertoned and just slightly malty, this is the kind of beer one imagines Bavarian maids toting around in ginormous steins. It’s ideal when needing an accompaniment to an evening of stuffing yourself silly with bratwurst and pretzels. <h2>Weyerbacher Imperial Pumpkin Ale</h2> Easton, Pa. 8 percent alcohol/volume $3.29/bottle <blockquote><a href="http://destinationbeer.com/beers/samuel-adams-octoberfest">Samuel Adams Octoberfest</a> Recipe from chef partner David Burke: Pumpkin Ravioli with Samuel Adams Octoberfest, Brown Butter and Sage Serves 4 Ingredients: <ul> <li>24 store bought pumpkin ravioli</li> <li>2 shallots</li> <li>6 Tbs butter</li> <li>2 Tbs sage, chopped</li> <li>6 oz Samuel Adams</li> <li>Octoberfest beer</li> <li>¼ cup parmesan cheese</li> </ul> Method: Sautee shallots in butter and brown. When butter is browned add beer and sage, salt and pepper and parmesan cheese. Pour over ravioli.”</blockquote> REVIEW: Linus, we have found the Great Pumpkin. The pour out of the ghoulishly fun labeled bottle is as thick as pumpkin pie filling (OK, that’s a bit of an exaggeration, but it is nice and dense) and the taste just as gloriously spiced — the cinnamon, nutmeg, cardamom and cloves are all there. Perhaps best to drink as its own tasty little dessert. <h2>Brooklyn Oktoberfest</h2> Brooklyn, N.Y. 5.5 percent alcohol/volume $1.99/bottle REVIEW: Dressed up in a smart little blue, yellow and red label, this beer itself boasts a bold, deep amber color and isn’t coy in its flavor, either. Its malty, caramel smell is forthrightly matched by toasted, sweet flavors. We’re squirreling away a case or two for the winter. <h2>Dogfish Head Punkin Ale</h2> Milton, Del. 7 percent alcohol/volume $2.69/bottle REVIEW: Despite its “Punk” nickname, this tasty slice of pumpkin pie is all treat and no tricks — creamy and mildly spicy. <a href="http://destinationbeer.com/knowledge-keg">Click Here for More Seasonal Beer Suggestions</a> Ray, Amber. Fall=pretty leaves + autumnal beers (October 2008). Metro- The world’s largest global newspaper. Retrived September 1, 2009.

2009-09-01T14:02:00-05:00

Fall = Pretty Leaves + Autumnal Beers

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Samuel Adams Octoberfest

2009-09-01T15:03:24-05:00

samuel-adams-octoberfest-for-autumn

(CNN) When it comes to taking spirited vacations, wandering a vineyard falls flat in the face of handcrafted brew. With more than 1,500 breweries across the United States, beer is not just a drink—it’s a destination. “What’s happened is that the old world has influenced the new world; the U.S. is now a travel destination for beer, [even] for people from outside of the country,” said Julia Herz, craft beer program director at the Brewers Association. “What’s so great about beer is that you have this range,” said Randy Mosher, author of “Tasting Beer: An Insider’s Guide to the World’s Best Drink.” “It’s from 3 percent alcohol to 20 percent, from super malty to very hoppy, and then you throw in stuff like fruit, spices—you have an enormous range of possibilities.” With such a wide flavor profile, said Stephen Beaumont, author of “Premium Drinker’s Beer Guide,” beer travel is less about hanging out at the brewery and more about the tasting. In other words, don’t look just for an incredible brewer, but also for an incredible city in which to drink beer. Although it’s a highly contested question that Herz calls “fodder for late-night philosophical conversations,” there are a few brew towns that these beer aficionados identify as the cream of the hops. <h2>Eat, drink and brew local</h2> If you didn’t know that Portland, Oregon, is synonymous with “Beervana,” then you clearly need an introduction to the beer scene. “In a lot of ways, [it’s] a very highly developed town for craft beer,” Mosher said. The city has a reputation for going local, and Portland thoroughly applies that philosophy to brewing. Don’t Miss Stylish digs along the Oregon coast Hawaii-style fun on the mainland “When you live in Portland, you become entrenched in the whole hops and malts [thing] because you’re living right where it’s being produced,” said Portland resident Angelo De Ieso of beer site Brewpublic.com. Thirty percent of the world’s hops come from the Pacific Northwest and Idaho, De Ieso said. The other major pull is the “high concentration of breweries,” Beaumont said. “Portland is a fairly small compact area, [but] they’ve got a free transit system, and they’ve got brewpubs chockablock.” Higgins Restaurant and Bar is a great place to get advice on navigating the local beer scene, according to Beaumont. And while you’re there, you can sample their impressive beer list including Oregon-bottled Rogue Morimoto Imperial Pilsner and The Bruery’s “Trade Winds” Triple out of California, a brewer that Beaumont notes is “up-and-coming, doing phenomenal stuff.” As for breweries, De Ieso said “the one that really stands out is Upright Brewery with their Belgian farmhouse style beers.” Another stop has to be Hopworks Urban Brewery, an all-organic brewpub fully powered with renewable energy. “They do a lot of the standard styles of Northwest beers, like the IPA, which is our flagship beer,” De Ieso said. Try the signature Hopworks IPA for a taste of Pacific Northwest flavor. <h2>SoCal brew style</h2> Much further south, in San Diego, California, you’ll find what Beaumont calls “a hotbed of innovation,” where the beer tends “to be a little stronger, with more alcohol.” And while “all of California could be considered the state from which the innovators of craft beer came, San Diego specifically grabbed the golden ring from the merry go round and ran with it,” said Matt Simpson, a craft beer consultant. So when you’re talking San Diego-style beer, for most beer geeks you’re talking about The Lost Abbey. “The most notable guy right now is Tomme Arthur at Lost Abbey. He was one of the early adventurous brewers in Southern California,” beer tasting expert Mosher said. Known for Belgian-style beers and a “flavor first” philosophy, beer expert Beaumont said “they’re doing some really innovative, interesting stuff in terms of barrel aging and unusual fermentations, beyond basic brewers yeast.” Beer experts also fawn over AleSmith, a microbrewery that has been pumping out diverse, high quality ales since 1995. “The special beers that they do are astounding, if not sublime,” Simpson said. “They do a barrel-aged series, and those beers are limited to 250 bottles or less, so you can imagine the supply and demand market for them.” <h2>Flavors of the South</h2> Although other beer lovers often skip over the South because of restrictive brewing laws in some areas, Simpson insisted that some of the best brew can be found below the Mason-Dixon line. “One of my top three is North Carolina, with Asheville being the center of that. Not only is it a really fun place to visit, they make amazing beers,” he said. “There’s Foothills, a brewpub that has a breakout hit called Sexual Chocolate, an imperial stout that put them on the map of craft beer.” Simpson also touts his home stomping grounds, Atlanta, Georgia. “We have one of the top five beer bars in the world in the Brick Store Pub, across the board,” Simpson said. “You can go to Greatbeers.com, Ratebeer.com, Beeradvocate.com—they’re rating the Brick Store Pub as one of the top beer bars in the world. And if you’re here for a few days you can hit breweries like Sweetwater, 5 Seasons, and Twain’s.” Whether your drink town of choice is San Diego or Philadelphia, San Francisco or Boston, Beaumont recommends chatting up locals for clues on the local beer scene. “Beer is a social drink, and beer people love to talk about the beer,” he said. “You can find a local or savvy visitor who can tell you about something you’ve never heard of, and that makes it a phenomenal experience.” Hare, Breeanna. Raise a glass to ‘beer country’. CNN Travel. Retrieved 2009, from http://www.cnn.com/travel

2009-09-01T12:37:00-05:00

Beer is not just a drink—it’s a destination.

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Raise a glass to 'beer country'

2009-09-01T13:18:24-05:00

raise-a-glass-to-beer-country

The history of beer and cheese goes back to the Middle Ages in Belgium, where monasteries would offer both to the monks as part of their diet. Some monasteries even sold the cheese they made for profit, just as they did with their beer. Reminders of the old days are still present in Belgium and some brewpubs still serve cheese with the beer you order. Still not convinced beer and cheese go well together? Think about their key ingredients. Both beer and cheese essentially come from grass. Barley is used to make beer and milk is a by-product of what happens when a cow eats grass. No wonder they complement each other so well. Another quality that makes beer so food-friendly is carbonation, which helps your palate adjust to the many flavors in the cheese. When deciding which cheeses and beers to pair with each other, try a simple mix-and-match selection and see what works best for your own palate. Some people prefer pairing richer beers with richer cheeses to introduce a level of complexity to the palate. Here are a few suggestions to get you started: <ul> <li>Gorgonzola and blue cheeses work well with Sierra Nevada Bigfoot and a number of Rouge beers from Oregon.</li> </ul> <ul> <li><a href="http://destinationbeer.com/styles/german-pilsener">Pilsners</a> that have a bit of hop flavor to them, such as Harpoon or <a href="http://destinationbeer.com/beers/stella-artois">Stella Artois</a>, pair well with Monterey Jack, Havarti and Muenster.</li> </ul> <ul> <li>Gruyère and Swiss taste great with a darker beer, like a “bock”: http://destinationbeer.com/styles/traditional-german-bockor an <a href="http://destinationbeer.com/styles/german-oktoberfest-weisen-type">Oktoberfest</a> of beer. The malts these beers use make them a favorite of ours when snacking on Gruyère.</li> </ul> <ul> <li>Try pairing <a href="http://destinationbeer.com/styles/belgian-white-wheat">wheat beers</a> with some feta or goat cheese.</li> </ul> If you add crackers or bread, use something neutral that won’t add an unappealing flavor to the experience. Also, serve cheese at room temperature. This will enhance the flavors and nuances you experience when tasting the beer and cheese. Got Beer? Just add cheese. Democrat and Chronicle. Retrieved 2009, from http://www.democratandchronicle.com

2009-09-01T12:15:00-05:00

One of our favorite foods to pair with beer is cheese. Some breweries even serve cheese during the tasting session.

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Got beer? Just add cheese.

2009-09-01T12:32:29-05:00

got-beer-just-add-cheese

<a href="http://destinationbeer.com/beers/mikes-hard-pink-lemonade"><img src="/system/artwork/0000/0371/Mike_s_Pink_Logo.gif" alt="" /></a> <a href="http://destinationbeer.com/breweries/mikes-hard-lemonade-co">Mike’s Hard Lemonade</a> is launching a new seasonal- <a href="http://destinationbeer.com/beers/mikes-hard-pink-lemonade">Mike’s Hard Pink Lemonade</a>. In conjunction with Breast Cancer Awareness Month in October, Mike’s is making a $250,000 donation to the Breast Cancer Research Foundation (BCRF) in memory of Jacqueline S. who was a part of the Mike’s family since the company was founded. The pink lemonade and pink ribbon on each label shows support for breast cancer research, this is a great way to increase awareness of such an important cause. <h2>Taste Profile</h2> An iconic, all-American favorite done hard. Lightly carbonated and packed with all the punch and sour kick that’s made Mike’s famous, <a href="http://destinationbeer.com/beers/mikes-hard-pink-lemonade">Mike’s Hard Pink Lemonade</a> makes for the perfect cool beverage as we wind down the summer and head into the Fall and tailgating season. <a href="http://destinationbeer.com/beers/mikes-hard-pink-lemonade"><img src="/system/artwork/0000/0369/Mike_s-Hard-Pink-Lemonade.png" alt="" /></a> <h2>About the BCRF</h2> The Breast Cancer Research Foundation is an independent 501 © (3) not-for-profit organization whose mission is to achieve prevention and a cure for breast cancer in our lifetime by providing critical funding for innovative clinical and translational research at leading medical centers worldwide. The BCRF has received exceptional recognition from several organizations that monitor and provide comprehensive, unbiased information on charities. In 2009, the foundation has received the highest rating from the Charity Navigator, four stars, for the eighth consecutive year, which means BCRF has outperformed 99.8% of more than 5,400 evaluated charities in efficiently managing its finances. In addition, the American Institute of Philanthropy has re-evaluated BCRF’s “A” rating since 2002, and awarded BCRF an “A+” rating. This is the highest possible rating by AIP, BCRF is recognized by AIP as one of the “Top Rated” cancer organizations, and is the only breast cancer organization to appear on its “Top Rated Charities”. For additional information, visit <a href="http://bcrfcure.org/">bcrfcure.org</a>

2009-08-03T09:09:00-05:00

The Softer Side of Mike’s – Supporting Breast Cancer Research

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Mike's Hard Pink Lemonade

2009-10-01T09:52:50-05:00

mikes-hard-pink-lemonade

By Emily Fredrix Associated Press <a href="http://destinationbeer.com/beers/guinness-250"><img src="/system/artwork/0000/0367/Guinness-250.png" alt="" /></a> The makers of Guinness are touting a new stout beer in the United States, a maltier, fizzier version of its older, creamier sibling, the world’s bestselling stout. “This is more about refreshment and zing,” said Guinness master brewer Fergal Murray, who created the new carbonated brew. The limited-edition Guinness 250 Anniversary Stout celebrates Arthur Guinness’ signing of a 9,000-year lease in 1759 at St. James’ Gate Brewery in Dublin, still the company’s flagship brewery. When it arrives in U.S. bars and stores April 24, the anniversary brew will be the first new stout Guinness has exported to the United States since it brought over Guinness Draught in the mid-1960s. Guinness Draught, first brewed after Arthur Guinness decided to stop making ales and start making porters in 1779, became synonymous with Ireland over the centuries. More than 1.8 billion pints are consumed in 150 countries each year. The anniversary stout will be available only in the United States, Australia and Singapore, according to Diageo PLC, owner of Guinness and the world’s largest liquor producer. The company’s other brands include Johnnie Walker and Baileys. The beer is expected to be available for about six months, said Patrick Hughes, brand director for Diageo Guinness USA. A big marketing campaign, complete with advertisements and promotions at bars, launches late this month. Hughes said, “We think consumers are really going for brands with that strength and trusted authenticity.” They also want something new to taste, which this new beer delivers with carbonation, two types of malt and triple hops, Murray said. Guinness 250 Anniversary Stout also has more alcohol, at about 5 percent by volume, compared with 4.2 percent for Guinness Draught. Fredrix, Emily. (2009) Guinness 250 Anniversary Stout.

2009-07-27T14:06:00-05:00

Company unveils first new stout in U.S. in decades

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Guinness 250 Anniversary Stout

2009-07-27T14:25:19-05:00

guinness-250-anniversary-stout

St. Pauli Girl spokesmodel Katarina Van Derham talks about the beer, boys and the brand. <object id="8575" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" height="394" width="448"><param value="always" name="allowscriptaccess" /><param name="movie" value="http://www.nbcdfw.com/syndication?id=51148487&path=%2Faround_town%2Fdining"/><embed src="http://www.nbcdfw.com/syndication?id=51148487&path=%2Faround_town%2Fdining" type="application/x-shockwave-flash" allowscriptaccess="always" wmode="transparent" allowfullscreen="true" height="394" width="448"></embed>View more news videos at: <a href="http://www.nbcdfw.com/video">http://www.nbcdfw.com/video</a>.</object> <ul> <li><a href="http://destinationbeer.com/articles/st-pauli-girl-2009-katarina-van-derham">Click Here for More on Katarina Van Derham</a></li> </ul>

2009-07-22T09:29:00-05:00

Dallas NBC News – James Chippendale (Still Pictures Courtesy Eva Eklund)

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Last Call with St. Pauli Girl

2009-09-01T13:14:53-05:00

last-call-with-st-pauli-girl

<img src="/system/artwork/0000/0363/Katarina.jpg" alt="" /> After an historic election, St. Pauli Girl beer, the No. 2 German beer in the U.S., has officially named model Katarina Van Derham as the new St. Pauli Girl spokesmodel for the 2009 calendar year. Van Derham will bring the German barmaid brand icon to life, and will appear on the 2009 St. Pauli Girl poster, travel across the country on the St. Pauli Girl media tour and be featured on www.stpauligirl.com and promotional materials. Breaking new ground this year, Van Derham is the first St. Pauli Girl chosen through an online vote, beating out three other finalists on Maxim.com. Van Derham, a native of Slovakia who speaks five languages, won over online voters and the St. Pauli Girl brand team with her resemblance to the traditional St. Pauli Girl icon and vivacious personality. Selecting a spokesmodel to represent the beer is a decades-long tradition for St. Pauli Girl, and Van Derham marks the 26th spokesmodel selected in the brand’s history. “Being named the 2009 St. Pauli Girl means the world to me,” said Van Derham. “I am very honored and look forward to meeting St. Pauli Girl fans all over the country.” Van Derham grew up in a small village in the woods of Slovakia, a communist country at the time. She moved to the United States at the age of 22, without any intention of becoming a model. While working as a waitress in Los Angeles, she was often told to pursue modeling, and at age 26 finally decided to give it a shot. Van Derham was immediately booked for several modeling jobs, and in a short time her career has skyrocketed. “Katarina’s unique beauty and outgoing personality add to her appeal,” said Tom Willett, brand manager for Crown Imports, the official U.S. importer of St. Pauli Girl. “She has tremendous energy, enthusiasm and confidence, and will no doubt be a great representative of the beer.” <a href="http://destinationbeer.com/breweries/st-pauli-brewery"><img src="/system/artwork/0000/0365/St._Pauli_Brews.jpg" alt="" /></a> Van Derham became a U.S. citizen last year, and was very appreciative to vote in her first ever election in November 2008. In addition to her modeling work, Van Derham also works in web design for an architectural graphic design firm. <h2>With three special brews, there’s a St. Pauli Girl for you.</h2> If you like a Girl that has a deep golden color, distinctive full-bodied taste and “hoppy” aroma, then the <a href="http://destinationbeer.com/beers/st-pauli-girl">St. Pauli Girl Lager</a> is for you. This Girl has been a Gold Medal winner for the American Tasting Institute Best Full Calorie German Lager. <a href="http://destinationbeer.com/beers/st-pauli-girl-special-dark">St. Pauli Girl Special Dark</a> is a remarkably smooth beer with a light hop character and rich malty taste. This Special Dark Girl has been a Gold Medal winner for the American Tasting Institute Best Full Calorie German Dark. For those that prefer a non-alcoholic Girl, <a href="http://destinationbeer.com/beers/st-pauli-na" title="N.A.">St. Pauli Non-Alcoholic</a> has a pleasant hop aroma, a well-balanced malt flavor, crisp hop finish and the taste of an imported beer without the alcohol. This N.A. has been a Gold Medal winner for the American Tasting Institute Best Imported Non-Alcoholic Malt Beverage. She’s a pure, high-quality Girl. St. Pauli N.A. is also the #1 Imported Non-Alcoholic Malt Beverage sold in the U.S. <a href="http://destinationbeer.com/articles/last-call-with-st-pauli-girl">2009 St. Pauli Girl Comes to Dallas- Click Here</a> St. Pauli Girl Beer. Retrieved 2009, from http://www.stpauligirl.com

2009-07-15T14:37:00-05:00

Katarina Van Derham Chosen by Online Votes!

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St. Pauli Girl 2009 - Katarina

2009-09-01T13:14:38-05:00

st-pauli-girl-2009-katarina-van-derham

2009-03-16T08:13:00-05:00

A Guinness master brewer says the perfect serve can also produce the perfect profit.

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Serving Up the Perfect Pour

2009-09-01T12:41:33-05:00

serving-up-the-perfect-pour