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jameswattbrewdog · 2 years ago

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The Most Profitable Beer Styles to Sell

There are many different beer styles from which to choose. However, lagers, Belgian-style ales, and wheat beer are some of the most lucrative varieties to sell.

Since each beer has a mild flavor, your customers will love them. And they are typically very inexpensive.

Wheat beer is a favored beer variety that has been around for a while. It is an excellent option for beer drinkers looking to branch out from classic lagers because it frequently has a light color and is low in bitterness.

It is a versatile beer that goes well with a variety of foods. For instance, you could serve it with a spicy chicken dish or a cheese sandwich.

There are some well-known wheat beers available in the US. These include Kellerweis from the Sierra Nevada and Hefeweizen from Live Oak.

Trappist monasteries have long been renowned for their zeal for religion, but over the past few centuries, they have also become significant producers of fine beer. These ales are produced in the abbey's brewery, and all proceeds support the monastery's upkeep.

The Enkel (single), Dubbel, Tripel, and Quadrupel styles of Trappist ales are the most well-known varieties. From lightest to most vigorous, these beers are arranged in ascending order of their alcohol content.

Real Trappist beer must be created in the abbey's brewery and be overseen by monks to be considered such. Only breweries that adhere to the International Trappist Association's regulations are eligible for this honor.

Mexican lagers are the most profitable beer to sell in the United States, even though craft beer connoisseurs may need to become more familiar with them than other styles. The breweries that make these beers, with Corona and Modelo Especial leading the pack, have seen significant year-over-year sales growth.

To create a light, refreshing beer, bottom-fermenting yeast is used in brewing these lagers. This process is known as lagering. Many beer drinkers find them the best option because they frequently have low carb and calorie counts.

Light and malty Vienna lagers frequently have a hint of caramel. They are typically easy-drinking and have slight hop bitterness.

They also have a long history, dating back to the investigation into British brewing methods conducted by Anton Dreher and Gabriel Sedlmayr.

These brewers went on to develop Vienna lager and Marzen, two beer types that would completely alter the industry. Instead of using direct heat, these malts were kilned over hot air to create the beer.

Kolsch is a hybrid beer that uses ale yeast for fermentation and lager yeast for maturation. This particular brewing method has given this beer style a special place in German beer culture.

It is a light-colored, malty beer with the crispness of a lager and the fruity esters and dry finish of an ale. It is a well-liked reviving option for the summer.

A unique glass known as a strange, or stick glass, is used to serve authentic Kolsch. It is simple to consume several drinks in a short time because it only holds 6.5 ounces, which is less than half the size of a pint glass.

German beer called hefeweizen contains wheat and yeast. It is brewed with at least 50% wheat malt, giving it its famously thick head of foam.

Unique esters and phenols from the particular yeast strain used to make genuine German hefeweizens, known for producing flavors of banana and clove, also define this style.

Contrarily, American-style hefeweizens use less wheat malt and neutral yeast flavors, which result in little to no banana or clove phenols. As a result, the flavor profile becomes more vibrant, hop-forward, and less dry and tart.

Traditional German beer that naturally ferments is called gose. It gets its distinctive sour and mildly salty flavor from a mixture of top-fermenting yeast and lactic acid bacteria, which is why brewers love it.

Despite being a small subcategory of craft beer, goes is becoming more and more popular. Nielsen reports that its market share in the United States is expanding quickly.

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nwbeerguide · 3 years ago

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A pub-exclusive at all Von Ebert locations, get your hands on Embodied Cognition, Cask-Aged Strong Stout.

Press Release

image courtesy Von Ebert Brewing

PORTLAND, Ore. … Von Ebert Brewing, winner of the 2021 Oregon Beer Awards’ Medium Size Brewery of the Year, this week will release a new draft-only beer at both of its brewpub locations.

Embodied Cognition is a 9.4% ABV Strong Stout aged in Bourbon and Port casks for two years, then further conditioned on turmeric and roasted dandelion root. The beer has a feeling of holiday cheer and oak warmth, with flavors of Mexican hot chocolate and dried red fruit.

“This is a beer more than two years in the making,” remarked Jason Hansen, Lead Brewer and Blender, Von Ebert Glendoveer. “Many moons ago, we brewed a double-mash strong stout. While we used the second runnings of these mashes to create a Belgian dark table beer called Blind Time, we used the high-sugar first runnings to create a rich and strong beer that would hold up for long-term barrel aging.”

A portion of that rich, strong beer spent an extended slumber in bourbon casks, which contributed vanilla and toffee character to the beer. The other portion was aged in Port casks, producing a fruit-forward vinous flavor profile. After blending the beer from the two casks, turmeric was added to produce a subtle earthy spice, while dandelion root was added to contribute a pleasant coffee-like roast character.

“This is a beer with a lot going on,” explained Hansen. “It dynamically changes in the glass between the first and last sip, and is perfect for warming the soul during the dark, wet winter months or while contemplating the complex development of my favorite theory of mind.”

Embodied Cognition will be available on draft at both the Von Ebert Glendoveer and Pearl brewpubs by Friday, December 10.

Find Von Ebert on social media: @vebrewing and facebook.com/VonEbertBrewing.

About Von Ebert Brewing Von Ebert Brewing, winner of Brewery of the Year, Medium Size, at the 2021 Oregon Beer Awards, sits at the crossroads where storied traditions meet bold new ideas in brewing. Independently owned and operated, the Portland, OR-based brewery produces award-winning beers in a variety of styles. Von Ebert beers have received medals at numerous competitions, world-class ratings from top blind tasting panels, and recognition as one of the top 20 beers in the world over the past year. In addition to modern IPAs and crisp lagers, the oak-aged, bottle-conditioned Heritage beer program sets the brewery apart. All of the beers pair perfectly with the elevated American pub cuisine served at both brewpub locations. For more information, please visit www.vonebertbrewing.com.

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3oHblYh

#Beer #News #Brewery

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arcisfoodblog · 5 years ago

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The next stop of our road trip through British Columbia was up into the mountains: Whistler.

The drive from and to Vancouver is absolutely stunning. The Sea to Sky Highway is aptly named as the first part to Squamish is right along the coast of the Howe Sound with panoramic views of the various islands with rugged mountain ranges as a backdrop and then steadily climbing through the mountains, provincial parks, along meandering rivers and vast lakes. There are not too many viewpoints on the northbound part, so I also included some pictures of stops near Cheakamus and Lions Bay that we took when heading back.

With the car full of all of our luggage, we didn’t feel all that comfortable to go hiking near Shannon Falls or to take the Sea to Sky Gondola and taking in the 360-degree vistas at 885m / 2900ft over the Stawamus Chief Provincial Park. The Sea To Sky Gondola was sabotaged just a couple of weeks later as its cables were cut in the middle of the night, causing the gondolas to crash to the ground. It is expected to reopen in Spring 2020.

Therefore, we initially decided to a quick stop in Squamish and have a stroll over the Farmers Market. As the market was super crowded that day, it almost was impossible to get a nearby parking spot. Therefore we opted to have a late lunch at Howe Sound Brewing (37801 Cleveland Ave).

I had the Brewpub burger which besides the regular toppings had caramelized onions and smoked cheddar on it, and the kids had the Garibaldi Burger with bacon and Swiss cheese. Chantal had the massive tuna poke bowl filled with quinoa, greens, carrots, cucumber, macadamia nuts & chips. Of course, we also took some samples of their beers. The Sky Pilot Northwest Pale Ale and the Hazy Daze Northeast IPA were our favorites but were also blown away by the intense flavors of their fruit-infused beers, like their You’re My Boy Blue Blueberry Wheat Ale and Super Jupiter Mango ISA. A characteristic we found out that many BC brewers have mastered.

To us, Whistler and neighboring Blackcomb are renowned ski resorts, but we were not entirely sure what to expect during summer. It proved to be as vibrant as it must be in winter, but skiers and snowboarders in the gondolas having been replaced by mountain bikers and hikers.

That evening, after walking through the village center, we had dinner at Il Caminetto (4242 Village Stroll). It is an upscale Italian restaurant headed by James Walt, one of Canada’s leading chefs and a “farm-to-table” pioneer who was inducted into the British Columbia Restaurant Hall of Fame in 2011. The Toptable group, of which Il Caminetto is part, has 5 restaurants and patisseries in Vancouver and is well represented in Whistler as well, with Walt also overseeing the kitchens of Araxi, The Cellar by Araxi, and Bar Oso.

Having been the Executive Chef to the Canadian Embassy in Rome, it should not come as a surprise that the pasta and the risotto we had were absolutely stellar, as were their signature cocktails. Clockwise:

Barrel-aged Red Hook (Rittenhouse straight Rye, Punt e Mes, Maraschino liqueur, aged for 1 month in oak)

Il Caminetto G&T (their house-produced gin with Fevertree Tonic, seasonal botanicals, and garnishes)

Local beet Tortolloni, Taleggio & Goat Cheese filled roasted beets and toasted walnuts

Wild mushroom Risotto, Acquerello rice with white wine, Parmigiano Reggiano and truffle essence

Fusili al Pomodoro, fresh Tomatoes, olive oil, and basil

Some sweet nibbles that came with the bill.

The next day we did some more exploring of the village after having brunch at Crêpe Montagne (4368 Main St #116). This is an ideal breakfast and brunch place (although open through dinner) with proper savory and sweet French buckwheat style crêpes. Salads and more standard breakfast options like bennies, omelets, french toast, and American pancakes are available. We had the Montagne (2 eggs, Canadian Bacon, Cheese) and the Nordique (1 egg, cheese, tomatoes and a side of spinach) and kids went for the sweet Strawberry and Nutella crêpes. Freshly pressed apple juice with ginger: the best way to kickstart your day.

Late afternoon workout at Forged Axe Throwing (1208 Alpha Lake Rd Unit 1). After receiving our instructions, we started throwing ourselves. First with both hands, then with one hand, some competitions (the kids beat “Team Old” big time…), finishing with trick shots with the hand axe and having a final go with a much larger lumber axe. It took some time to get the hang of it, but it was an entertaining 1-hour family event. You will remember it for the next couple of days as you are using some different muscles than you usually do. Afterward, we had some Mexican-style snacks and refreshing beers at Whistler Brewing Company (1045 Millar Creek Rd) pretty much across the road from Forged.

The reason for the late afternoon snacking was that we had booked a 2½ hour bear tour with Whistler Photo Safari and would be picked up from our hotel at 5.30pm. In the winter the Whistler Olympic Park offers over 180km of cross country skiing tracks, but in the summer about 80 black bears count the park as part of their territory. We had booked the evening session (sunrise and 2 daytime tours are also available) as a private tour in a Jeep 4×4. With regular price CAD 149 per person (CAD 99 for 12 and under), the CAD 596 for the private tour was only slightly more expensive for us. However, as they are the only company that has Whistler Olympic park after hours and off-season access, it was well worth it as we had the Jeep to ourselves and 2 other WPS vehicles in the Park.

After the first stop at nearby Alexander Falls, we entered the park and started to search for bears but first spotted a deer. Kyle Smith proved to be an excellent guide that evening. As a lead guide with the Commercial Bear Viewing Association, he is basically following the bears throughout British Columbia, Yukon, and Alaska with the seasons. Kyle is also a professional photographer specializing in wildlife photography and action sports (check his site and Instagram here). We apologized for that fact that we only had our iPhones with us as camera 😉

In his bio on the WPS site, it is mentioned that Kyle is a very passionate naturalist and forager who loves to share his knowledge on wild edibles. This proved to be spot on as we got amazing insights regarding bears as well as the (alarming) impact of climate change on the whole ecosystem in this area and besides the bears, we also did some wild mushroom spotting.

In recent years, salmons have not been coming so far upstream to spawn (smaller population, drought) so these “Olympic” black bears have turned about 95% vegetarian, which also shows that they are relatively small. In the evenings, the bears start foraging for their meals and we mainly found them grazing clover fields around the Olympic venues, like the biathlon shooting range and at the landing area of the ski jump. Pretty surreal.

We also spotted a mother bear and her cub scurrying over a pile of mulch, descending from the tree line and then crossing the road just in front of us. I would never have thought to be able to observe 6 different bears in the wild from such a short distance. The “Nice!” comment at the end of the clip was therefore rather understated!

Our last full day in Whistler was spent outdoors with the Peak 2 Peak 360 degree Experience.

First up we took the Whistler Village Gondola up to the Roundhouse Lodge followed by a 10-minute walk down the mountain (in the winter likely less than a minute on skis). There the Peak Express Chairlift brought us to the Top of the World, being the Whistler Mountain Peak at 2182m / 7160ft. After crossing the exhilarating Cloudraker Skybridge, a 130-meter suspension bridge that spans from Whistler Peak to the West Ridge over Whistler Bowl where you will find the Raven’s Eye Cliff Walk, a cantilever platform with 360-degree views from Whistler Peak.

After taking in the amazing views, you can take the chair lift back down after which you will inevitably have to walk back up to the Roundhouse Lodge. Doable, but with the thin air a bit more strenuous than we expected.

Therefore, we took the time to catch our breath on the Peak 2 Peak gondola that connects with Blackcomb Mountain’s Rendezvous Lodge. It was the first lift to join the two side-by-side mountains and held the world record for the longest free span between ropeway towers with a whopping 3 kilometers / 1.9 miles. A glass-bottomed gondola to experience on the fact that you are dangling up to 436m / 1430ft above the valley for 11 minutes? No thanks, that’s not for us!

After going back down to Upper Village, we had lunch and some beers at Merlins Bar & Grill, which is located at the gondola (4553 Blackcomb Way). As we missed out on them when we were in Vancouver, we chose the Stanley Park Brewing‘s Daytrip West Coast Lager and Windstorm Pale Ale and they did not disappoint.

Besides Caesar’s salad, we ordered Merlin’s Burgers (Aged white cheddar, crispy cured bacon & jalapeño aioli sauce) and the Vladimir Poutine with a pork barbacoa topping couldn’t even be finished despite joint efforts.

We walked off the late lunch with a visit to the very impressive Squamish Lil’wat Cultural Centre (4584 Blackcomb Way) that was built in Whistler as it historically was considered a joint city of the Squamish (Sk̲wx̲wú7mesh Úxumixw) and Lil’wat (L̓il̓wat7úl) First Nations. The center gives tremendous insights into their respective art, history, and culture. The building has great acoustics too as you will experience during the traditional welcoming song that comes with the guided tours.

Both nations have separate languages, but they share many common words as a result of the extensive trading between the Nations throughout the centuries. Both cultures were grounded in an oral tradition and the Squamish and Lil’wat created written languages in the 1970s to help prevent their languages from becoming extinct. As you may have seen, both languages share a “7” in their language. It acts as a glottal stop and therefore are indicators to pause in pronouncing the word.

We concluded our stay in Whistler with Vallea Lumina, an immersive multimedia night forest walk, a 10-minute drive from Whistler with the complementary (and mandatory) shuttle busses.

The Lumina concept is a showcase creation of Moment Factory, an award-winning Canadian multimedia studio that does public space multimedia installations and light shows, marketing events and content, but also live stage design for artists such as Ed Sheeran, Red Hot Chilli Peppers, Arcade Fire, Nine Inch Nails, and Madonna. I have seen a couple of their creations at different Muse concerts, so I know this would be pretty awesome. Here is a link to their demo reel, to get a sense of what they are capable of (that light show in the Cathedral is jawdropping!)

There are now 10 different themes Lumina Sites in the world, of which 6 in Canada, 3 in Japan and 1 in Singapore. The Vallea Lumina storyline is that in the shadow of Whistler mountains, legends say there’s a hidden valley where stardust falls from the sky, filling all living things with its pure light. You, as a deputy ranger, are tasked to search 2 missing hikers and get sucked into the wondrous adventure through the enchanted forest which takes you over 1.5 km / 1 mile of well-kept trails and stairs.

There are 15-minute time-slots when booking, but that is mainly meant to space out the different groups. As the various segments are on a loop, you can just take your time and fully immerse yourself in the experience. It took us just over an hour to finish and it is truly unforgettable, for kids and adults alike!

Around the World – British Columbia road trip (2019) – Whistler The next stop of our road trip through British Columbia was up into the mountains: Whistler.

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brews-and-pubs · 2 years ago

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Dirt Road Brewing, Philomath OR

Summer Trip 2022, Day 14

I was at Dirt Road last summer on that trip and absolutely had to arrange my drive this summer to be here again. It did not disappoint, although they didn't have any beers dry-hopped with spruce tips this time ... it was too early in the season for those.

There was a flight involved, naturally:

Juicy (a Hazy NEIPA) - 6.4% - I did like this one! Already, we're better than anything offered at Eel River.

Yeah Right IPA - 7.2% - This IPA has rye in it and it's one of the favorites on tap with their customers. No wonder, either -- this was easily my favorite of the five beers I had here! Silky smooth with just the right hop flavor to balance ... perfection in a glass.

Mexican-Style Vienna Lager - 5.2% - Such an interesting mash-up of styles, and actually quite good! Both the traditional Vienna Lager flavor and the corn flavor of a Mexican Lager were present and the balance was great. Still, that Yeah Right ...

Smoke Shifter - 5.5% - This is their smoked beer and I had it last year as well. It's easy to see why it's still on tap a year later -- it's a perfect lager with just enough smoke to be interesting but not so much that it's overwhelming as can be the case with some smoked beers.

Second Meal™️ itself was their Dirt Road Pizza (minus the olives), but this is (as I recall) sausage, pepperoni, bacon, peppers, onions, mushrooms, and cheese. And this is just one of about a dozen pizza offerings they have! Whoever runs their kitchen does a bang-up job on these, and this one was every bit as good as the one I had last summer.

While eating, the beer ran out ... so I opted for a pint of their Porch Light Pale, an APA at 5.5%. It was good as well, but really made me wish I'd had a second of that Yeah Right!

That was it for beer today because my older brother drove down from Seattle to meet me here and we needed to head on to other things. If not for that, another Yeah Right would definitely have been enjoyed.

Dirt Road is a great example of a craft brewer who decided to expand beyond his garage, then partnered with a great brewer to really take things to the next level. I just wish I didn't live 3,000 miles from them!

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thebrewshop · 3 years ago

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Cooper Beer Brewing Can Kits for Every Homebrewer

Blog Post written by: The Brew Shop

Date Written: 12/04/2022

Focus Keywords: Can Kits, Cooper Beer Brewing, home brewing

Focus Page Links: https://www.thebrewshop.com.au/

Do you love home brewing beer? If so, Coopers has the perfect kit for you! Coopers beer brewing can kits come in many different varieties, so there is something for everyone. Whether you are a beginner or an experienced brewer, Coopers has the perfect kit for you. In this blog post, we will discuss the different types of Coopers beer brewing can kits available and how they can help you make the perfect brew every time.

Coopers beer brewing can kits are a great option for any home brewer. They are easy to use and produce great-tasting beer. Coopers offers several different can kits, so you can find the perfect one for your needs. The Classic Range kit is a great option for beginners. It includes all of the ingredients you need to make a five-liter batch of beer. The kit includes a can of Coopers Lager, malt extract, yeast, hops, and brewing sugar.

Below are a few options for beginners, these kits have easy to use instructions and you can easily start your brewing career!

Coopers Original Draught

Coopers Original Draught : Light yellow-gold colour with a tightly packed white head, floral nose with a hint of malt, medium bodied palate with delicate hopping and a slightly bitter finish. The most discerning draught drinker will appreciate this beer.

Coopers Original Old Dark Ale

Coopers Original Old Dark Ale : Rich Mahogany colour and a creamy head. Roasted malt aromas with a hint of chocolate, generous mouthfeel dominated by roasted malt flavours, sufficient hop bitterness to give balance and a dry finish.

Coopers Original Real Ale

Coopers Original Real Ale : Bright golden colour with a strong head, pleasant blend of fruit and malt on the nose with generous mouthfeel and a moderately bitter finish. A good example of a Coopers Traditional Ale.

Coopers also offers an international range. Coopers has endeavoured to develop a range of beers for brewers seeking the unique international flavours and characteristics of certain regions from around the world.

Coopers International Australian Pale Ale

Due to popular demand Coopers master brewers have developed a beer concentrate in the style of the famous COOPERS ORIGINAL PALE ALE which is considered an Australian icon. The finest 2-row barley, hops and specially selected yeast combine to produce a beer with fruity and floral characters, balanced with a crisp bitterness and compelling flavour perfect for every occasion.

Coopers International English Bitter

The industrialisation of Britain in the early 1800s gave rise to the “pale ale revolution”. Subsequently, various styles of pale ale became available as brewers adjusted their brews to meet consumer taste. One such brew was “Bitter”. In keeping with this traditional style of pale ale, Coopers English Bitter is a brown copper colour with red hues and a creamy head. It displays a pleasing floral aroma with a blend of toasty/sweet malt flavors finishing with a firm bitter finish. It may be served slightly less chilled, if desired.

Coopers International Mexican Cerveza

Mexico is known for its arid lands, dusty conditions and oppressive heat. So it’s not surprising that the people of Mexico are expert at quenching a thirst. Coopers Mexican Cerveza (beer) emulates the style of the finest quality beers exported from Mexico. This premium beer is light in style with a fresh clean taste, ideally served ice-cold with a wedge of lime or lemon.

Cooper's Can Kits offer a variety of flavors to choose from, so you can find the perfect one for your needs. They are easy to use and produce great-tasting beer. Coopers offers several different can kits, so you can find the perfect one for your needs. For more information on Cooper Can Kits please visit our online store or contact us for more information.

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caffeinatedcontemplations · 3 years ago

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Dinner and Drinks

Got to visit two great breweries last night, Counter Culture Brewing and Baere Brewing. I love brewery hopping and discovering new brews, as well as checking them in on my Untappd!

Counter Culture Brewing was the first stop, and it was great. They had amazing outdoor seating and it had a super chill atmosphere with not too many people. The food was also delicious, I would definitely go back.

🍺🍺🍺🍺 JUPITER BELGIAN GOLDEN ALE

A Belgian Golden Strong Ale that is quite expansive. Pilsner malt of the highest caliber is matched with a legendary monastic yeast strain. Subtle and engaging, a beer that seems to have no boundaries.

Subtle on the taste buds and very delicious, I enjoyed this one quite a lot. It didn't have any aggressive taste to it, which made it very easy to drink and paired very well with different types of foods.

🍺🍺🍺🍺 LUGARENO VIENNA LAGER

A Vienna Mexican style lager made in the spirit of the traditional beer brewed by immigrants to Mexico in the 1800s. We use only the finest Vienna and Pilsner malts combined with a touch of noble hops to provide a balanced and refreshing historical brewing experience.

Very refreshing and easy to drink, I enjoyed this lager as well. It has more of a red-ish color and looks heavier than it is going down. I enjoyed how easy and refreshing this one was, and would definitely go back for a second round.

Baere Brewing was the second/last stop of the night, but it didn't beat Counter Culture for me. They had many IPAs and Sours, neither of which I was in the mood for. Although I enjoyed their ambiance, the beer choices were limited in regards to what I wanted.

🍺🍺🍺 BAERE-LINER WEISSE

Berliner Weisse is a traditional low-alcohol German sour beer fermented with lactobacillus and ale yeast. Our wild version is low in alcohol and refreshingly tart. Try it with one of our house-made syrups to balance the tartness.

Since this was advertised as a weisse beer, I was hoping it was going to be more wheat than sour. I was wrong. It was very sour. Although it was good, unfortunately I was not in the mood for a sour beer so this didn't hit the spot. I ended up not finishing the glass.

🍺🍺🍺 OUR HOUSE SAISON

No description provided.

This was my last ditch effort for a refreshing finish to the night. It was meh, didn't really blow my mind and it had an aftertaste I didn't enjoy.

#beersoftheweek #beer #beer review

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beerguysradioshow · 3 years ago

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Silver Bluff Brewing loves Mexican Lager

Silver Bluff Brewing is passionate about Mexican Lager

Jeff Coyle loves Mexican lagers. So much so that he wrote a detailed article to help others understand the style. If you think Corona when you think of Mexican beers, you should definitely read the article. But first, make sure to listen to our interview with Jeff and his brother Kevin Coyle. The duo are part of the team behind Silver Bluff Brewing Co.

Their Mexican lager is a hybrid of sorts. Riding the line between the Clara (Corona) and another traditional Mexican style, the Vienna Lager. Right, Vienna Lager, traditional Mexican beer. Seriously. Locals went crazy for their take on this refreshing brew and it's their top selling beer now. If you're looking for something else they've got plenty of other beers on tap. As we talked they had just brewed a Dry Irish Stout to get ready for St. Patrick's Day, making us realize the holiday is closer than we realized.

The Brothers Coyle love their community almost as much as they love beer and making a place where people could gather over a well-made, approachable pint is something their most excited about at Silver Bluff. If the beer and beer garden don't reel you in maybe the coastal scenery of Georgia's Golden Isles will. Maybe both?

For now, their beer is distributed in a fairly small area but they are making more beer and hope to expand even further soon.

Silver Bluff Brewing Co. 1325 Newcastle Street Brunswick, GA 31520

The Beer List

Silver Bluff Brewing Piercing Point Juicy Pale Ale

Silver Bluff Brewing Holiday IPA with juniper berries

Highland Brewing Cold Mountain Super Spice

Iron Hill Brewery Dystopias | Imperial Stout aged in Sam Adams Utopias barrels

Check out this episode!

#craft beer #beer #craft #drink local #podcast #interview #beer guys #ipa #stout #hops #brewing #homebrewing #brewery

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wineanddinosaur · 3 years ago

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Tequiza Sunset: A History of Anheuser-Busch’s Agave-Infused Corona Killer That Wasn’t

It’s the turn of the century, and you’re at SeaWorld San Diego, a sprawling complex of saltwater semi-captivity that Anheuser-Busch, the country’s largest beer company, has owned for the past decade. But you don’t care about who owns the place. You’re just there because some guy who works for a beer brand you’ve barely heard of invited you and 300 other 21- to 25-year-olds to the compound to see some dolphins and drink some free suds. Is it weird that he hired a limo to drive you and a bunch of strangers to SeaWorld? Kind of, but hey — it’s Y2K, baby! Anything goes!

“At the time, there’s no such thing as Uber, so from a liability standpoint, we had to pick them up and drop them off. … We got like every taxi in town — buses, limos, whatever was available — to take these people back and forth,” says Edmundo Macias, Tequiza’s former brand manager. “We said let’s throw a big party, and there’s gonna be free Tequiza.”

Introduced in 1997 to ride the first wave of American tequila curiosity and protect St. Louis’s flank from growing threats from imports and spirits, Tequiza was A-B’s hottest new product launch of the ‘90s, rolling out con gusto across the American South and West to solid early sales. A Brandweek article from February 2000 that Macias shared with VinePair proclaimed that “Tequiza was launched cheap by A-B standards and already has eclipsed No.1 craft beer brand Sam Adams in volume, putting it well on the way to 1 million barrels.”

But that was then. The brand never hit a million barrels, and never gained any sustained traction with American drinkers. Tequiza limped along for another decade or so until A-B — which by then had been reconstituted as Anheuser-Busch InBev — retired the beer from its rotation for good. What happened to Tequiza? It’s a classic tale of cross-segment ambition, dubious distributors, and flagship fealty. But even though the beer itself has long since hit the trail, Tequiza’s liquid legacy helped spawn the flavored malt beverage boom currently remaking the American drinking landscape.

“It was ahead of its time,” says Gerry Khermousch, the former Brandweek editor, who has covered the beer and non-alcoholic beverage industries for decades. But what a time it was. Here’s how it all went down.

Blending trends: tequila & cerveza

Some beers are borne of centuries of tradition, of closely held recipes, of many generations of brewers learning from those who came before. Tequiza’s origin story, on the other hand, is entirely contained in its awkwardly bilingual portmanteau of a name. The beer was a drinkable embodiment of a couple contemporary trends A-B hoped to tap into:

The premiumization of full-proof tequila amidst full-proof spirits’ growing popularity with American drinkers

The remarkable deluge of imported Mexican lagers, led by what was in hindsight one of beers’ first lifestyle brands — Corona

Both strategies represented A-B playing defense — or more charitably, insurance — with its market might. Categories in the late ‘90s were much more segregated than they are today, and losing a lifelong beer drinker to full-proof spirits was anathema to a company like A-B. But peeling them away from booze was tougher, too, recalls Tim Schoen, a three-decade Anheuser-Busch marketing veteran who worked on Tequiza, among other brands. “Back then the specific target was spirits drinkers. The spirits category was encroaching on the beer category and so [Tequiza] was certainly trying to attract some of those potential lost [beer] customers, the ones that [were] looking elsewhere.”

“Interest in hard liquor was starting to be resurgent,” echoes Colleen Beckemeyer. As A-B’s director of new products through the ‘90s, she oversaw the launch of Tequiza. “Maybe tequila wasn’t the most upscale option for the hardcore liquor drinkers, but it did have its footprint in the Southwest. For that reason, I think it was kind of interesting to us,” she says.

To American drinkers, tequila was also interesting, period. The spirit was strong, far-flung yet available, and retained remarkable pop-cultural prominence before, during, and after Tequiza’s release. Consider:

1972: The Rolling Stones embarked on what Keith Richards would later recall in his memoir as “the cocaine and tequila sunrise” tour

1983: Shelly West’s “Jose Cuervo” topped country charts

The 1990s: Van Halen’s “Cabo Wabo” (released 1988) begot Sammy Hagar’s eponymous cantina concept (1990) and tequila (1996)

2002: “Jose Cuervo” was atop Billboard’s country charts again, courtesy of Tracy Byrd’s “Ten Rounds with Jose Cuervo.”

But while the agave distillate was some cause for concern, Tequiza’s bigger bogey was Mexican beer, and one brand in particular. “This was developed to try to compete with Corona,” says Macias, who worked for Beckemeyer on Tequiza’s rollout. “That was the genesis of the brand.”

Chasing Corona

The competition would be fierce. In 1998, Corona overtook Heineken as the U.S.’s best-selling import beer. “In less than a decade, Corona’s manufacturer, Grupo Modelo S.A. de C.V., has transformed a once-obscure Mexican beer into a global brand whose name recognition — if not its sales — approaches that of Coca-Cola and Marlboro cigarettes,” The New York Times noted the following year. Corona, with its endless-summer attitude, primo painted label, and iconic clear glass bottle, was a big deal in the U.S. beer business, and marked a tectonic shift in drinkers’ attention toward the southern border.

“Corona was a sensation, there’s no question about it,” says Benj Steinman, publisher of the long-running trade publication Beer Marketer’s Insights (BMI), “and it was strongest in the biggest market, California. A-B in the ‘90s was 50 share of the [beer] market in California. … They saw it as a problem.” William Knoedelseder, in his best-seller about the Busch family, “Bitter Brew,” reported that by 1991, A-B’s own internal research showed that Budweiser was slipping among “contemporary adult drinkers … who were turning to upstart American microbrew brands such as Samuel Adams and imports like Corona Extra.” Despite the runaway success of Bud Light — which had been introduced in 1982 and was, by the mid-90s, neck-and-neck with nemesis Miller Lite for America’s overall best-selling beer — drinkers’ excitement for the Mexican “vacation in a bottle” was enough to spur a response from A-B.

The response was Tequiza. By the time Macias moved from A-B’s Hispanic marketing team to new products in 1998, the Tequiza experiment was already rolling. Both he and Beckemeyer say the liquid itself was developed by A-B brewer Jill Vaughn, who incorporated agave nectar and actual tequila into the brew at A-B’s St. Louis pilot brewery. “She really was able to help bridge the brewing and the marketing” considerations for Tequiza, says Beckemeyer. (Vaughn no longer works for the company and did not respond to messages sent via social media.)

Maybe even more calculated than the liquid itself was the vessel that it would be sold in: 12-ounce clear-glass longnecks, Corona-style. “Corona owned clear glass, and they still do, to a certain extent,” says Schoen. Selling Tequiza in similar packaging, with a similar, bold yellow color scheme, was a way to get customers keen on A-B’s would-be Corona counterpoint. “The clear bottle was really the standard, and we didn’t necessarily want to deviate from that,” says Beckemeyer of the decision.

Selling sweetness

But was it ever any good? Opinions differ on this front. “The product was great,” says Schoen. Macias remembers early iterations being too sweet, something he believes hamstrung the offering among male consumers, and the brew was reformulated at least once after complaints of sweetness from rank-and-file drinkers.

“I remember the first test market was someplace in Texas,” said Beckemeyer. “I was out and we were having a first batch, and it was terrible. It was so sweet. So we went back to the drawing board and made it less sweet.”

A canvass of review forums suggests Tequiza was, at best, a polarizing option among American drinkers. The beer boasts an impressive all-time rating of 0 on RateBeer.com, and a score of 50 (“Awful”) on BeerAdvocate. It’s hard to say how many of those reviews came from people who’d actually tasted the beer, though, and the brand clearly had some fans. When news of its discontinuation hit the internet, real Tequiza heads made their distress known. “The only beer my dad has ever liked was Tequiza, which is now out of business. Any recommendations of something similar?” queried one redditor in 2012.

Regardless, Tequiza’s national debut in 1999 predated the heyday of user-generated review forums like RateBeer and BeerAdvocate. Traditional advertising, marketing, and distribution still held serious sway over the average supermarket shopper looking for a 6-pack. “We had initial success right out the gate, and what we kept hearing was, ‘I don’t normally drink beer but I would drink this,’” says Macias, adding that that feedback mostly came from women. The team rolled the beer out with the print and billboard ads with the slogan “Give it a shot” to suggest full-proof braggadocio, plus a radio spot featuring a riff on The Champs’ horn-heavy 1958 classic, “Tequila.”

The ads may have helped, though Macias believes that A-B never gave Tequiza enough money to really give the brand a fighting chance with more sustained marketing or a costly TV commercial. Marketing for A-B’s new products all came from a shared budget, so “if you’re spending that money on Tequiza, that means you’re not going to [be able to] spend money on other innovations,” he says. And with no obvious ties to the firm’s flagships, A-B had no obligation to throw money at Tequiza’s post-launch performance. If it did well on a shoestring, great. If not, the company could cut bait without damaging the aura of its portfolio champions. “If it was part of the Bud Light family, or Budweiser, or even Michelob at that point, it would have had a separate, sizable budget,” speculates Macias.

(A spokesperson for Anheuser-Busch InBev, Lacey Clifford, says the company today doesn’t employ any “relevant spokespeople who could discuss [Tequiza] in any kind of detail.”)

But more than anything, Tequiza — or any beer in any macrobrewers’ U.S. portfolio, really — needed buy-in from drinkers to succeed. And to get in front of drinkers at retail, it needed support from distributors. A-B’s much-ballyhooed, nominally independent wholesaler network was the envy of the industry in 1999, and it went to work in service of St. Louis’s latest creation.

“They blasted [Tequiza] out, like they often are able to do with that distribution system,” says Steinman. “That just really [got] the product out immediately and everywhere.” Wholesalers aligned with A-B were thirsty for a beer to offer retailers fielding increased demand for Corona. They didn’t have rights to distribute actual Corona in the U.S. at the time (particularly vexing given that A-B then owned 50 percent of the brand’s parent company, Grupo Modelo) but how about this product that looks like it, and has real imported agave and tequila in it to boot?

According to BMI’s internal figures, Tequiza sold 570,000 barrels in 1999 — a respectable national debut. “That’s pretty good,” allows Steinman. But Macias knew it wasn’t enough to secure Tequiza a permanent spot in A-B’s portfolio. “A lot of smaller companies would love to have 600,000 barrels … but we [Anheuser-Busch] spill more than that,” he says. Tequiza’s agave-based sweetness was holding it back from popularity with male drinkers, a vital cohort. “As I’d sit in these focus groups, especially with males, they would say, ‘It’s too sweet, not enough tequila taste, and we [want] something with higher alcohol.’” (Hence the SeaWorld San Diego mission: a mass taste-test to gauge the popularity of three different Tequiza formulas, each with a varying amount of agave sweetener.)

In a bid to convince hard-drinking American dudes to, as the slogan said, “give it a shot,” Macias pitched the idea for Tequiza Extra — higher alcohol, less sweetness, and a black label that didn’t even mention agave. “It looked almost like a Cuervo bottle, the fonts were similar,” says the one-time brand manager, who these days works for a San Antonio spice company, Twang, that back in the day had provided flavored salt packets for Tequiza’s launch. “I thought it had all the potential in the world, but when we introduced it at one of the big distributor conventions, we kept hearing the distributors [say] ‘that’s not something I would drink.’”

“That basically killed the brand,” he concludes.

But Steinman is skeptical. “If the distributors weren’t signing up for repeats, that’s because the consumer wasn’t really signing up for repeats,” he says, adding that the fact that A-B never sprung for Tequiza TV ads was “not dispositive” of its eventual failure, either. In other words: If people wanted to drink Tequiza, wholesalers would have kept ordering more, regardless of whether it was on TV or what they personally thought of it.

Schoen offers another important bit of context. “There was one reason [Tequiza] didn’t work at the time, and that reason is very simple: Bud Light growth,” he says. Between 1990 and 2000, A-B went from producing over 11 million barrels of its flagship light adjunct lager to over 31 million barrels, per “Brewing Industry” by Victor J. and Carol Horton Tremblay. (The economic reference text opted not to even bother with Tequiza’s category, known then as “phantom specialty,” because it was too small to merit mention, and “malt-alternatives are not close substitutes for beer.”) “It was on just an incredible run, so [Tequiza] got what we’ll call ‘mixed’ distributor support and execution. There were so many other things [wholesalers] were doing” at that time that Tequiza simply wasn’t as much of a priority, remembers Schoen.

“I don’t know if wholesalers lost interest or consumers lost interest, but for whatever reason, there just wasn’t as much interest,” says Beckemeyer. Why dwell on Tequiza? A-B had the Bud Light juggernaut; the first craft beer boom was busting; and products like “Doc” Otis’ Hard Lemon malt beverage were testing well with consumers. “We [weren’t] going to fight a tidal wave,” she explains. And so Tequiza was swept away. The brand was still available in select markets until 2009, but it was effectively “gone by 2005,” says Steinman.

The Tequiza legacy

Tequiza’s short life wasn’t particularly glamorous — unless you count radio ads and SeaWorld glamorous — but it wasn’t totally pointless, either. Tequiza’s legacy, to the extent that it left one, can be traced in the products A-B and ABI pursued once it was gone. After unceremoniously laying the brand to rest, A-B leaned more heavily into flavored beers. In 2006, A-B released Shock Top, brewed with orange and lemon peel; in 2009, Bud Light Lime (a “significant new entry” for its time, says Steinman); and in 2012, Bud Light Lime-A-Ritas, full-blown fruited FMBs. Vaughn herself was involved in the development of nearly all of them. Tequiza made A-B “more comfortable with the [idea of] introducing flavors to a beer,” says Beckemeyer. “That was a foreign idea at the time.”

With the benefit of hindsight, Tequiza, like Coors’ Zima, another contemporary FMB punchline/product, could be seen as a premonition of American drinkers’ recent thirst for FMBs, canned cocktails, and perceived “better for you” ingredients. Schoen (whose current firm, BrewHub, works with several clients that use agave in their products, with more on the way) points to the red-hot popularity of the loosely defined Ranch Water category as an indication that A-B’s agave-infused failure was the right idea at the wrong time. In its day, Tequiza “just wasn’t big enough to make it sustainable,” he says. “But I would argue that if someone had it out there today, it would have been a hell of an entry.”

The article Tequiza Sunset: A History of Anheuser-Busch’s Agave-Infused Corona Killer That Wasn’t appeared first on VinePair.

source https://vinepair.com/articles/tequiza-agave-infused-ber/

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johnboothus · 3 years ago

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Tequiza Sunset: A History of Anheuser-Buschs Agave-Infused Corona Killer That Wasnt

Blending trends: tequila & cerveza

The premiumization of full-proof tequila amidst full-proof spirits’ growing popularity with American drinkers

The remarkable deluge of imported Mexican lagers, led by what was in hindsight one of beers’ first lifestyle brands — Corona

1972: The Rolling Stones embarked on what Keith Richards would later recall in his memoir as “the cocaine and tequila sunrise” tour

1983: Shelly West’s “Jose Cuervo” topped country charts

The 1990s: Van Halen’s “Cabo Wabo” (released 1988) begot Sammy Hagar’s eponymous cantina concept (1990) and tequila (1996)

2002: “Jose Cuervo” was atop Billboard’s country charts again, courtesy of Tracy Byrd’s “Ten Rounds with Jose Cuervo.”

Chasing Corona

Selling sweetness

(A spokesperson for Anheuser-Busch InBev, Lacey Clifford, says the company today doesn’t employ any “relevant spokespeople who could discuss [Tequiza] in any kind of detail.”)

“That basically killed the brand,” he concludes.

The Tequiza legacy

The article Tequiza Sunset: A History of Anheuser-Busch’s Agave-Infused Corona Killer That Wasn’t appeared first on VinePair.

Via https://vinepair.com/articles/tequiza-agave-infused-ber/

source https://vinology1.weebly.com/blog/tequiza-sunset-a-history-of-anheuser-buschs-agave-infused-corona-killer-that-wasnt

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nwbeerguide · 4 years ago

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Stone Brewing Company releases a unique beer brewed with Bergamot orange peel and coriander. Introducing, Dayfall Belgian White.

image courtesy Stone Brewing Company

Press Release

ESCONDIDO, CA … Stone Brewing announces the release of Stone Dayfall Belgian White, a bright and refreshing beer brewed with Bergamot orange peel and coriander. Like all good sunsets, this beer is expressive of the brewery’s celebrated past and its bright new beginnings. First, the beer: Stone Dayfall Belgian White pours an inviting deep gold with haze and a thin white head. The flavor is ripe with citrus up front followed by floral and light herbal notes. Orange, spice and honey are present in the aroma, alongside subtle notes of graham cracker. It’s slightly tart with a smooth lingering citrus finish. As the brewery’s most passionate fans know, many of Stone’s innovations flow out of Stone Brewing World Bistro & Gardens – Liberty Station, where brewers experiment daily on its small batch system. This is the home of the coveted Stone Brewing Liberty Station Witty Moron, the winner of two gold medals and one bronze at the Great American Beer Festival.* Brewers tweaked the malt to create a more light, traditional Belgian White and Witty Moron’s celebrated recipe lives on, making its national debut in Stone Dayfall Belgian White. With Stone, every dayfall signals the reward at the end of a well lived day. Days in which the full spectrum of beer is available, so that everyone from light beer drinkers to hoppy IPA drinkers can enjoy the beer of their choice. Even a refreshing Mexican-style lager has earned the guardianship of the Stone gargoyle, as evidenced by Stone Buenaveza Salt & Lime Lager. Now with Stone Dayfall Belgian White, and its own unique flavor direction, even more ways to enjoy the dayfall are here. Stone Dayfall Belgian White is a limited release of the Stone Pilot Series, a series of unique, high-potential innovations for consideration in Stone’s year-round lineup. The beer is now available nationwide on draft and in 12oz six-pack and 12-pack bottles. *Awards: Great American Beer Festival 2014 Gold in Other Belgian Style Ale category Great American Beer Festival 2015 Bronze in Other Belgian Style Ale category Great American Beer Festival 2017 Gold in Other Belgian Style Ale category

…

QUICK FACTS

Name: Stone Dayfall Belgian White Release Date: Week of March 1, 2021 Web: Stonebrewing.com/dayfall Stats: 5.5% ABV Packaging: 12oz six-pack and 12-pack bottles & draft Find Beer: Find.stonebrewing.com

TASTING NOTES

Appearance: Inviting deep gold with haze and a thin white head Aroma: Integrated aromas of orange, citrus, floral, spice, honey, along with subtle notes of grain/graham cracker Taste: Up front citrus including orange, lemon, and lime, with floral and a light herbal component Palate: Slight tartness, medium-body, and a smooth finish with lingering citrus

FOOD PAIRINGS

Starters: Hummus with Toasted Pita Bread, Yellowfin Ahi-Poke "Nachos"*, Stone Bavarian Pretzel*/**, Bruschetta Salads/Soups: Fruity Goat Salad* (with mixed berries and shredded filo-wrapped goat cheese), Greek Salad, Gazpacho Main Courses: Impossible Burger*/**, Spinach Risotto with Zested Lemon, Falafel Wrap, Grilled Trout Desserts: Chocolate Chip Cookie, Lemon Sorbet *Menu items available at Stone Brewing World Bistro & Gardens – Escondido and Liberty Station **Menu items available at Stone Brewing - Napa

ABOUT STONE BREWING

The San Diego-based Stone Brewing is the 9th largest craft brewer in the United States. An industry leader in environmental sustainability, Stone averages 4.5 gallons of water usage per 1 gallon of beer, as compared to the 7:1 industry standard. Stone operates breweries in Escondido, CA and Richmond, VA, plus nine tap room and bistro locations and one of the nation’s largest craft-centric beverage distributors, Stone Distributing Co. The company’s long list of environmental efforts includes a LEED Silver Certification, world-class water reclamation, solar panels, creative uses of spent grain, and even live goats for ecological vegetation management. Stone has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. To find Stone beers, visit find.stonebrewing.com. For more information on Stone Brewing visit stonebrewing.com, Facebook, Instagram or Twitter.

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3eguITo

#Beer #News #Brewery

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quartercelticpub · 4 years ago

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Oktoberfest Bier Albuquerque

Oktoberfest Beer Fest with Quarter Celtic Brewery

beer fest with Quarter Celtic Brewery. If you are a lover of culture, Oktoberfest beer Albuquerque is the best opportunity to experience pure German and New Mexican culture. Quarter Celtic, one of the best breweries in Albuquerque, offers many family-friendly activities during Oktoberfest. We offer the best family environment during festivals in Albuquerque. Visit us at either of our two locations.

Vienna Fest Bier by Quarter Celtic

"Festbier Overall Impression: A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.

roma: Moderate malty richness, with an emphasis on toastydoughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character.

Appearance: Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color. Flavor: Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor.

Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish. Mouthfeel: Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

Comments: This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest.Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen.

History: Since 1990, the majority of beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (according to the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.” -- Souce: https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf

What is the official beer of Oktoberfest?

Oktoberfest is the major Beer festivals in Albuquerque. The official beer on tap of Oktoberfest is Hacker-Pschorr Amber Marzen. Hacker-Pschorr is officially recognized as the legal beer for Oktoberfest. It was made within the Munich city limits, and it is served at tents at the Wiesn to throngs of revelers.

Is Oktoberfest dangerous?

Oktoberfest is not dangerous, but just like every other festival, during Oktoberfest bier albuquerque, you should be conscious of your surrounding, keep your belongings safe. Avoid drinking too much beer during the Albuquerque beer week. The German Red Cross helps as much as 10,000 people suffering from common medical conditions associated with dehydration and alcohol poisoning.

What percentage is the beer at Oktoberfest?

The beer at the Oktoberfest beer festival is served inside a lot of large tents and small tents. The beer is of the Marzen variety. Marzen, which is a low fermentation beer that contains 6% alcohol. The beer is darker and stronger than the common traditional beer you see around in best breweries in Albuquerque. You can find this beer in Quarter Celtic Brewery, as we are one of the best demanded breweries in Albuquerque

Is Oktoberfest beer stronger?

Oktoberfest beer is a bit more golden than Helles. The beer at the beer festival in Albuquerque is prepared with stronger alcohol content. The standard amber brews made with Munich Malt that we see in America is no longer brewed. However, many of the new Oktoberfest beers are not like the real deal served at the actual Oktoberfest.

#Oktoberfest bier albuquerque

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