All About Beer Festival Beer-Guide

8/8/2019 All About Beer Festival Beer-Guide

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Grab your friends, your cooler, your camp chairs andmake it official: HOPTOBER is back! Yes, the fivehops and four malts that made this beer a fall timefavorite, is about to harvest more funthan a hula-hoop. If we miss you atthe campfire, meet up with us here:facebook.com/newbelgium


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World Beer Festival Durham

Now what?

Okay, youve got your glass, youre through the doors and youre staringa couple hundred beers. Now what?

With a festival this ecumenical, you really cant lose in your selection ofstrategy. The only way you can go wrong is by sticking with old favoritefor the night. Safe, but missing the whole point of the fest

You need a strategy.

First things first. Get to the closest booth with the shortest line and askfor whatever the person behind the booth likes best, and then, ask themwhy. Break the ice. Thereyoure at the fest and you have a great beer.

Now, give the next few hours of your life some careful thought. Youre room with a few hundred beers and, no, you cant taste them all. Not a

option. However, there are strategies to employ that will maximize yenjoymentreally simple strategiesand at least one of them wiljust right for you.

Lets assume you have a favorite beer. Check this Beer Guide anfind your brand or one like it, and note its style. Page through tGuide, looking for beers in the same style, check the booth nuber and start your hunt. Not too shabby, and everyone will bimpressed that youre on a mission.

Of course, the opposite is equally fun. Seek out beers in stylthat youre not familiar with. For example, if youre a hop hethen try brown ales and porters for a change. Or you might

check out the wide variety in the wheat beer category.

Yet a third strategy would be to follow a favorite flavor. Enjoy thesweetness of a malty beer, or the bitterness of pale and India pale alor the tartness of a fruit beer? Look in the style directory for otherstyles in that vein and check out the beer list for beers in those style

Back and forth through the Beer Guide and youll end up with somwonderful beers to get on your next trip to the store. Frankly, Im a

of big malt and look to those styles. I tend to hang around with hop hehowever, and theyre great at bird-dogging the IPAs and double IPAs.

If this is all too structured for you, consider my favorite strategy for mamizing my festival pleasure. Im not such a fan of crowds and extremelycurious about beers I havent had. I tend to stay away from the crowdedbooths and visit booths representing breweries Ive not met or its beenawhile. Once there, I will go up their beer ladder from lightest bodied theaviest.

So, go forward and conquer. In your hands is yourmap and in front of you is the great unknown,

beyond which lie monsters.

Daniel BradfordProducer, World Beer FestivalPublisher,All About Beer Magazine

PRODUCER

Daniel Bradford

EVENT DIRECTOR

Bill Steigerwald

BEER ACQUISITION MANAGER

Angela Campbell

ALL ABOUT BEER MAGAZINE EDITORand EDUCATION COORDINATOR

Julie Johnson

ACCOUNT MANAGER

Amy Dalton

ALL ABOUT BEER MAGAZINEMANAGING EDITOR

Greg Barbera

ALL ABOUT BEER MAGAZINECIRCULATION MANAGERAndrea Harris

FESTIVAL PHOTOGRAPHER

Kinsley Dey, Dey Photography

ART DIRECTOR

Don Shannon, Image Navigators

BREW CREW MANAGERKeith Klemp

VOLUNTEER COORDINATORS

Abdul Woods and Adam Lindstaedt

ALL ABOUT BEER MAGAZINE

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W O R L D B E E R F E S T I V A L S T A F F


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2 World Beer Festival Durham

The world of beer has changed dramatically. Thirtyyears ago, virtually every beer sold in the worldbelonged to a single category: the international

light lager style, a pale, highly carbonated, clean and deli-cately flavored beer that is served very cold. Rival beerscould be differentiated by their marketing, but rarely bytheir taste.

After nearly a century of consolidation, only 15 percentof the 2,300 American breweries of the nineteenth centurywere still operating. The statistics were no different inEurope. Local and regional breweries were being swallowedby national brands and the decline in beer diversity andcharacter was accelerating.

Then the renaissance began. As has happened with wine,cheese, bread, coffee, chocolate and numerous other foods,traditional, locally-produced alternatives began to capturethe beer drinking publics imagination. In country aftercountry, grass roots organizations moved to protect theirfavorite breweries and beers.

In the United States, beginning in the 1960s, antiquarianFritz Maytag took over the failing Anchor Brewery in SanFrancisco, reviving nineteenth century styles. A few yearslater, merchant marine Jack McAullife, who missed the aleshe had encountered in Scotland, started the first new alebrewery in a century, also in California. Hop salesman BurtGrant, tired of the timid hop flavors, opened the first mod-ern brewpub, featuring the hoppiest beers brewed in theStates. Two physicists in Boulder, CO began the BoulderBrewery to make the British-style ales that they had enjoyedin England.

And that was just the beginning. Homebrewers-turned-entrepreneurs decided that going pro with their home-made beer wasnt such an outlandish idea. The giants (rela-tively speaking) of todays craft beer worldbreweriesincluding Samuel Adams, Sierra Nevada, New Belgium, andRoguewere all launched during the era of the hobbyist,when beer enthusiasts walked away from on-going careersto brew professionally.

Today, U.S. cities boast a diversity of beer, both domesticand imported, unmatched anywhere else in the world. Froman all-time low of 41 in 1981, this country now boasts over1,500 breweries of all sizes. With a cry of Drink local!

microbrewers and pubbrewers produced over nine millionbarrels of handcrafted beer last year, permanently changingthe beer landscape. Light lagers still dominate our shelves,but our brewers are crafting more than 70 other beer styles,some traditional, others entirely new creations, each with itsown distinctive character and profile.

The Revolution Goes On

Craft brewing itself has changed over the past thirty yearcraft brewers rebelled first against the reigning brewing pdigm but then went on to innovate new styles all their ow

English-style ales, the original beers on these shoresGeorge Washington was especially fond of porterweresupplanted in the nineteenth century by lager beers fromthe brewing traditions of Germany, Austria and the CzecRepublic. It was the sparkling, pale beer of Bohemian thainspired brewery owners called Pabst, Schlitz, Busch orSchmidt to build their empires.

So, in the earliest days of the beer revolution, craftbrewers reacted against the mainstream lager tradition

Central Europe, and embraced the ale-brewing heritage Britain. Pale ale, India pale ale, porter and stout are stillprominent in the style rotation at any brewpub.

The next wave brought wheat beersrefreshing, fruiinfused, and thought to appeal especially to female drinkAmerican-style wheat beers reinvented the authenticGerman-styled originals, with their characteristic bananclove and bubblegum notes. American wheat beer was cbeer, but it was safe.

As American brewers made traditional styles their owtheir tendency was to increase the intensity of every traitparticular, escalating hop bitterness and high alcohol camto characterize the boldest U.S. offeringssometimes at expense of balance. The double or imperial India pale alewas born, followed shortly by the imperialization of arange of other styles. Alcohol content records wereandcontinue to bebroken by so-called extreme beers.

Meanwhile, the brewing styles of another great brewination, Belgium, moved into prominence. A few U.S. breeriesNew Belgium, Allagash, Ommegangcommittedbrewing entirely in the Belgian vein, but its a rare micro-brewery or brewpub that doesnt offer a witbier, dubbel osaison, all thanks to the Belgians.

Two new trends vie for dominance at the cutting edgAmerican brewing today: barrel aged beers, that take flavfrom wooden casks already used to house wine or spiritsand deliberately soured beers, which offer a completely dferent palate from almost any other convention. Both styare gaining in popularity.

On decade into the new millennium, the Americanbrewing community is diverse, professional, adventurousand an accepted part of the landscape. Specialty beers arno longer an oddity: even beer drinkers who stick to themainstream styles realize that their choices are much wid

With convenience stores and gas stations including pales and Belgian-style wit beers in their coolers, theres ngoing back on beer diversity.

BEER EDUCATION

The Renaissance in Beer


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THE WHOLE WORLD OF

BEER!Make your 2011 plans!Put these FOUR fantastic festivals on yourcalender for 2011:COLUMBIA, SC

January 22, 2011

RALEIGH, NCApril 9, 2011

RICHMOND, VAJune 11, 2011

DURHAM, NCOctober 1, 2011

World Beer Festival Tickets

Check our web site for the

on-sale date and ticketoutlet locations.

www.allaboutbeer.com

4Citi

es!

ONE YEAR. 4 FESTIVALS.

S o m e P a s t P a r t i c i p a t i n g B r e w e r i e s :Abita Brewing Co. Ace Cider Co. Allagash Brewing Co. Anheuser-Busch APIS Meadery Arcobru Brauhaus Asahi Beer Asheville Brewing Co. Aspall Cyders Atlanta Brewing Avery Brewing Co. Azalea Coast Brewing Co. Batemans Brewery Bavaria Brewery Becks Brewery Belgoo Beer Belhaven Brewery Big Boss Brewing Co. Birra Amarcord BlackSheep Brewery Blackthorn Blue Moon Brewing Co. Boddingtons Bosteels Brewery Boston Beer Co. Brasserie dAchouffe Breckenridge Brewery Brewery Ommegang BrooklyBrewery Carolina Beer Co. Carolina Brewery Charleston Brewing Co. Chimay Trappist Brewery Clausthaler Clipper City Brewing Co. D.G. Yuengling & Sons De Koninck Brouw De Proef Brouwerij Deschutes Brewery Dogfish Head Craft Brewery and many, many more!


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Abbey brewery. Founded by monasteries in France,Belgium and Switzerland, abbey breweries are still sometimeson the original site, but most often are names licensed to acommercial brewery.

Adjunct. Unmalted grain, such as rice, corn, maize andwheat used in addition to malted barley to make a beer. Theytend to stabilize and lighten the flavor of a beer.

Alcohol. An intoxicating by-product of fermentation, theresult of a process by which yeast acts on the sugars in themalt. Alcohol content is expressed as a percentage of the vol-ume or weight.

Ale. One of the two major families of beers, produced byyeast strains that operate at warm temperatures, and at the topof the brewing vessel (hence top-fermented). Quick fermen-tation at relatively warm temperatures produces typical fruityand spicy notes in ales. The traditional beer styles in Englandand Belgium, although lager-loving Germany also producessome spectacular ales.

Aroma. The particular combination of smells from malt,hops, yeast and any unusual or distinctive characteristics inthe beer.

Barrel. One U.S. barrel equals 31 gallons.

Bitter. One of the British ales almost exclusively served ondraft in pubs.

Body. The particular viscosity of a beer is described as full-bodied, medium-bodied, or light-bodied, depending on thesense of thickness or thinness in your mouth. Also calledmouthfeel.

Bottle-conditioned beer. Beer with live yeast left in oradded to the bottle, so that the beer continues to ferment anddevelop. It is the bottled equivalent of cask-conditioned orreal ale.

Bottom-fermenting yeast or lager yeast. Theyeast used to make lagers is activeit fermentsat coldertemperatures and on the bottom of the fermentation vessel.

Bouquet. The collection of smells, usually floral and spicy,that a drinker smells before tasting the beer. Produced by thecombination of malt, hops, yeast, and other additives such asfruit.

Brewpub. A bar, restaurant or tavern that makes its ownbeer on the premises and rarely distributes it to other venues.Considered the earliest form of commercial brewing.

Cask conditioned. The essence of the real ale revolutioEngland, cask conditioning an ale delivers a beer that ialive and evolving with delicate complex flavors. Very tive, it requires the ministrations of a talented brewer larman.

Craft beer. A controversial term, it generally refersbeers brewed in traditional styles, without adjuncts or cals, made in small batches by small brewing compani

Esters. Esters are chemical compounds that result frinteraction of acids and alcohol, causing fruity flavors amas, such as banana, blueberry and pear, that intentiounintentionally occur in some beers.

Fermentation. The process of producing alcohol abon dioxide through the actions of yeast on sugars.

Fining. A process of producing a bright beer by clethe beer of unwanted haze through the addition of ingsuch as isinglass or Irish moss, which takes particles ousolution.

Homebrew. Beer made at home. Conservative estimhave over two million Americans homebrewing. Hopsthe four principal ingredients in beer, hops are flowersthe vine Humulus lupulus, added to beer as a preservatering agent and aromatic.

Keg. A vessel for serving beer in large quantities, var

size from five to 10 gallons.

Kraeusening. A German technique for adding fresyoung beer to a fully fermented batch, kraeusening is esive and complex but adds character to lagers.

Lager. One of the two major families of beers, produyeast strains that operate at cooler temperatures, and abottom of the brewing vessel (hence bottom-fermenteLonger fermentation at relatively cool temperatures prbeers that are typically clean and free of side flavors. Tditional beer styles in Germany and central Europe.

Malt or Malted barley. The basis of beer, maltedresults from sprouting and germinating barley for opti

starch content.Malt extract. Malt extract, either a powder or syruresults from evaporating excess water from mashed mbarley.

Mashing. The preparation of the wort or liquid basemashing converts starches to sugars by heating malted

BEER EDUCATION

Glossary of Beer Terms


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with water. Microbrewery. Defined by industry associations as abrewery that produces less than 15,000 barrels a year (105,000cases).

Mouthfeel. A sensory way of evaluating the body of a beer,mouthfeel describes the texture of beer on the palate ranging fromfull to light.

Primary fermentation. After pitching the yeast (adding theyeast to the wort) and during the first five days on average, fermen-tation converts the sugars to alcohol, and produces carbonation inthe process of this conversion.

Pint. In the United States, a pint contains sixteen ounces.However, in England it means a serving that is 20 ounces.

Priming. Priming is the process of adding sugar to the brew atthe beginning of the secondary fermentation, creating carbonation.

Secondary fermentation. The final stage of the fermenta-tion, that can last from three weeks to three years, depending onthe beer style.

Shelf life. Describes the number of days, usually a maximum offour months for commercially produced beers, that a beer willretain its peak drinkability.

Specialty brewery. The majority of the beer produced in theworld fits loosely into the so-called international lager style. Theother 70-plus styles are termed specialty beers. Specialty breweriesconcentrate on these styles.

Top-fermenting yeast or ale yeast. A style of yeast tworks at room or warm temperatures and ferments at the top othe beer.

Trappist beer. Beer brewed under the supervision of Trappmonks. There are seven Trappist monastic breweries; six inBelgium and one in Holland. Beers brewed in the monastic tradtion by commercial breweries will often refer to their beers asabbey beers, but they are not allowed to use the appellationTrappist.

Wort. The sweet liquid derived from heating the malted barleywith water and hops. Wort is the beginning of all beers.

Yeast. Living micro-organisms that convert sugars to alcoholand carbon dioxide.

Zymurgy. The art and process of fermentation.


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Todays revolution in beer originates in the rediscoveryof classic beer styles and the emergence of new styles.The sheer diversity in profiles lies at the heart of the

explosion in new breweries and the renewed interest in oldbreweries.

While most styles have their moment in history, the demo-cratic nature of brewing allows brewers and the public to chal-lenge style definitions, producing a continual evolution of somestyles and emergence or extinction of others.

Top Fermentation Styles: The Ales

Pale ale. The classic ale, pale ales have a pale to copper colorwith a fruity /flowery nose. They tend to finish bitter with traces

of malt.

Brown ale. Brown ales are considered working class beers inEngland, but are taking off in the States, no doubt because oftheir amber/brown color, slight sweet beginning and cola finish.

India pale ale. An historical artefact, India pale ales emergedfrom the need for quality preservation during long voyages.This resulted in a copper-colored, big-bodied, strongly bitter,rich ale with pronounced alcohol.

Scottish ale. The climate and relative isolation of Scotland ledto a well-rounded, big malty beer with negligible hop flavor.

Porter. A very romantic style, porters harken back to pre-indus-trial England. Dark brown with ruby highlights and a slightmalty nose, porters have a medium, slightly chewy body with aclean, quick finish.

Stout. Having descended from porters, stouts are darker incolor, almost black. Ranging from dry to sweet, these mediumbody beers start with a toffee, espresso profile and most finishwith a gristy dryness.

Bottom Fermentation Styles: The Lagers

Light lager. Believed to represent 95 percent of the beer sold inthe world, these lagers are light yellow in color, highly carbonat-ed and vaguely bitter in the finish. They are noted for beingclean, cold, refreshing and drinkable.

Pilsener (or Pilsner). Born in the 1840s, the grandfather tolight lagers, pilseners appealled to the eye as well as the palate.Deep golden in color, with floral aroma, soft mouthfeel, andlong dry finish, pilseners are a multi-occasion beer.

Vienna. Similar to Mrzen, and the abused Oktoberfest style(not a style at all, but the term for the beer served at festivals,and legally reserved for the six breweries of Munich), Viennas

are the forefather of all amber beers, with their rich rubmalty beginning and dry finish.

Bock. Not what was left in the vats from the winter, buttiful spring beer with quite a goats kick. The basic style maibock, helles bock and doppelbock) has a brown/rub

strong malt aroma with rich medium body and bitternebalance only.

Dunkel. The original dark lagers, dunkels predate the bgolden pilsener with their brooding dark color, and maltin the profile. Dunkels are complex with slight sweetnesbalancing bitterness.

Wheat Beers

American wheat. A lighter, more carbonated ale, goldecolor with a light, dry finish. American wheats focus onment and are attracting new converts to specialty beers

Berliner weisse. Extremely light and highly carbonatedweisse beer is highly acidic, and some drinkers choose t

their own syrups. Best tasted at sidewalk cafes in NorthGermany.

Bavarian weisse. One of the fastest growing styles, the beer usually has sediment (hefe-weizen) with obvious cclove or nutmeg characteristics.

Hybrid Fermentation Styles: Blending Bre

Techniques

Alt. A German ale noted for its copper color and wine-l

Klsch. The legal name used only for beers of made inCologne, klsch is pale gold, low in hop flavor and aroma dry finish.

Cream Ale. Uniquely American, cream ales combine wamentation with cold lagering, producing a fruity, clean, d

Specialty Beer Styles: Unusual Ingredien

Lambic. Spontaneously fermented beers from Belgiumthe yeast is not manually added but allowed to drift in fsurrounding countrysideprobably the oldest brewing still practiced. Lambics complex flavors can be enhanceblending together of different aged beers. Lambics are abined with fruit such as raspberries (framboise) or cher(kriek) for sweeter beers that retain lambics underlying character.

Smoke beers. From Scottish ales to Bamberg rauch bie

smoke-flavored styles are as provocative as they are curThe addition of smoked malt (for example, peat or beacsmoked) adds a level of complexity.

Trappist. Only seven monastic breweries can use this ation, six in Belgium and one in Holland. Top fermented multiple fermentations, Trappist ales are united by rich,plex, yeasty flavors; deep auburn colors and big satisfyin

BEER EDUCATION

A Sample ofClassic Beer Styles


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There is a world of difference between appreciatingbeer and guzzling beer. This festival is committed tobeer appreciation.

Whether its taking the edge off a day at the office, comple-menting a well-cooked meal or contributing to pleasant com-pany, beverage alcohol can add to lifes pleasures. However, anexcess of alcohol is destructive. For individuals who consumealcoholic beverages recklessly, the negative impacts range frompainful hangovers to anti-social and dangerous behavior tolong-term health damage. For society, alcohol abuse can leadto extensive damage to lives and property.

Faced with the failure of individuals to moderate their own

behavior, this country is increasingly turning to the courts toseek redress for alcohol-related harm done to communities. Ineffect, individuals who consume or serve alcohol withoutregard for its consequences have broken a social contract toprotect others from excess. At the heart of individual responsi-

bility is respect for this social contract.The alcohol content of beer generally ranges from

cent to about 8 percent by volume, with most beers at 4 to 5 percent. While blood alcohol content (BAC) is ameasure, the rate at which alcohol enters your bloodstvaries. Food in the stomach, higher body weight and loratios slow the absorption rate down. Taking drugs, legmedicine, for example) or illegal, can adversely affect tance, as can mental state. The spacing of drinks, takingout or drinking alternative beverages, slows alcohol abtion.

Recognize your own reactions to alcohol and knowyou are nearing the line between responsible and irresbehavior. This self-knowledge is absolutely indispensabthe social contract we enter into when we consume bealcohol.

BEER EDUCATION

The Responsibility of Beer


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BEER EDUCATION

How Much is

Too Much to Drinkif Youre Driving

Any alcohol you drink can be detected inyour blood, and chemical tests can deter-mine your blood alcohol concentration

(BAC). For example, five parts of alcohol in 10,000parts of blood is shown as 0.05 percent BAC.

Drinking any amount of alcohol can impair yourability to drive. A driver with a BAC between 0.05 and0.07 percent is presumed to be driving while his abili-ty to drive is impaired (DWI). A driver with a BAC of0.08 percent or more is presumed to be driving underthe influence (DUI). Both DWI and DUI convictionscan mean penalties including jail, fines, public serviceand loss of your driving license.

Know your limit. Your life, and the lives of

others, depends on it.

BLOOD ALCOHOL LEVEL FOR MENBODY WEIGHT IN POUNDSDRINKS

100 120 140 160 180 200 220 240

12

3345

66778

.04.04 .03.03 .03.03 .02.02 .02.02 .02.02 .02.02 .02.04 .03 .03 .02 .02 .02 .02 .02

.08 .06 .05 .05 .04 .04 .03 .03.08 .06 .05 .05 .04 .04 .03 .03

.11 .09 .08 .07 .06 .06 .05 .05.11 .09 .08 .07 .06 .06 .05 .05

.15 .12 .11 .09 .08 .08 .07 .06

.19 .16 .13 .12 .11 .09 .09 .08

.23 .19 .16 .14 .13 .11 .10 .09

.26 .22 .19 .16 .15 .13 .12 .11

.30 .25 .21 .19 .17 .15 .14 .13

SUBTRACT ROUGHLY 0.015% FOR EACH HOUR OF DRINKING

=SLIGHTLYIMPAIREDBUZZED

=IMPAIREDTOSL

IGHTLYIMPAIRED

BLOOD ALCOHOL LEVEL FOR WOMENBODY WEIGHT IN POUNDSDRINKS

100 120 140 160 180 200 220 240

12

3345

66778

.05 .04 .03.03 .03 .03 .02 .02 .02.0

.09 .08 .07 .06 .05 .05 .04 .04

.14 .11 .11 .09 .08 .07 .06 .06

.18 .15 .13 .11 .10 .09 .08 .08

.23 .19 .16 .14 .13 .11 .10 .09

.27 .23 .19 .17 .15 .14 .12 .11

.32 .27 .23 .20 .18 .16 .14 .13

.36 .30 .26 .23 .20 .18 .17 .15

SUBTRACT ROUGHLY 0.015% FOR EACH HOUR OF DRINKING

=SLIGHTLYIMPAIR

EDBUZZED

=IMPAIREDTOSLIGHTLYIMPAIRED


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What happens when the ingredients ofbeermalted barley (malt), water,yeast and hopsare combined? Lets

take a virtual tour through a brewery and see.Whether you visit a giant like Anheuser Busch, oryour local brewpub, the steps are more or less thesame.

The first ingredient, malted barley, wouldmake a perfectly respectable breakfast cereal:crunchy, bready, slightly sweet. The brewer millsthe malt, cracking the grains between rollers toexpose more surface area. Then, just as tea leavesor coffee grounds are steeped in water to extract

their flavors, the malt is heated with water in alarge kettle called a mash tun. The hot waterpulls the sugars from the malt into a solutionknown as sweet liquor.

The brewer rinses the malt (sparging) and strains it to getthe last of the sugars into solution. The malt is now spentgrain, useless for beer, but still good for baking, or for animalfeed.

The sweet liquor is piped into the next large tank in thebrewery, the brew kettle. Here, hopsgreen, cone-likeflowerare added and boiled with the liquor. Hops addedearly in the process preserve the beer and add welcome bitter-ness to balance the sweetness of malt; a dose of hops at the

very end adds the flowery aroma we prize in many beers. Thenew stew of malt sugars, hop flavors and water is called wort.

The Magic of Fermentation

Cooled to the right temperature, and chock full of sugais the perfect diet for yeast, the uni-cellular organisms the work of fermentation. The yeast is pitched in and gingesting sugar and making more yeast. But the breweinterested in yeast propagation, but in the by-productsprocess: when yeast consume sugars, they release carbide and alcohol, as well as the interesting extra fruity oflavors we associate with beer.

After a while, the food runs low, and the increasing

holic atmosphere becomes unfriendly: the yeast slow deven die. Fermentation is complete.

The green beer is transferred to conditioning tankage. If the beer is an alea beer produced by a yeast tworks at relatively warm temperaturesit can be readdrink within days. If it is a lager, produced by a yeast thworks at lower temperatures, it will need conditioninging) at a cooler temperature for several weeks or long

At this point, the beer is almost ready for you. In a pub, you can order beer from serving tanks adjacent tofermentation tanksas fresh as beer can be. A distribubrewery puts its beer into bottles or kegs at this stage, bubbling with the natural CO2 the yeast releases into tbrew, or with the carbonation augmented in the beer opoint of dispense. Either way, you should end up with of fresh beer, packed with complex aroma and flavor.

Take a moment to gaze through the golden, ambernight liquid. Its elements have been soaked, warmed, gnated, toasted, milled, steeped, boiled, cooled, fermentvored, aged, gassed, and chilled. Four simple ingredienbeen through a lot to make that simple glass of beer. E

BEER EDUCATION

How Beer is Made


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How to Choose aBeer Youll Enjoy

BEER EDUCATION

Perhaps youre attending your firstbeer festival. You enjoy beer, butyouve never wandered far

beyond mainstream lagers. Suddenly, herewith over 175 beers, falling into as many as50 styleshow do you decide where tostart?

Or perhaps you love beer in all itsdiversity, but your companion doesnt par-ticularly care for the beverage most oftenassociated with beerthe internationalpale lager style that makes up 90 percentof all beer sold. How can you guide your

companion to new flavor discoveries?Sometimes it helps to identify the other

flavors you enjoy, and then seek out a beerstyle that has some of the same character-istics.

If you enjoy: Try these beer styles:

Coffee, chocolate Stouts and porters

Sauvignon blanc, Kriek (cherry) lambicother acidic white wines

Chardonnay, toasty whites Authentic hefeweizen, dunkel

Lighter red wines Biere de garde

Bold, fruit-forward red wines Russian imperial stout

Champagne Belgian wit beer

Port Barley wine

Gin and tonic India pale ale

Bourbon Belgian dubbles, doppelbock

Milk shake Milk stout


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There is a difference between drinking beer, which is awonderful pastime, and tasting beer, which is a morefocused approach to learning about what you like

and why. By taking the time to observe and talk about the beeryoure tasting, you can appreciate its complexity. Youll alsoknow how to find other beers youll enjoy, wherever you go.

Steps in tasting a beer:

First, look at the beer. What color is it? Is it clear or cloudy?Some styles are meant to be hazy, but most are not. Look atthe foam: every style throws a characteristic head, somescanty, some huge and rocky.

Next, smell the beer. Aroma is half of taste (this is the best

reason to drink out of a glass, and not from a can or bottle).Look for bready, caramel notesthese hint at a malt-accentedbeer. Or is the aroma floral, grassy or citrussy? These maycome from the hops.

Sip the beer. Beers vary in viscositywhat beer lovmouthfeel. Is it thick or thin in your mouth? Then apthe changing flavor in the beer. You may detect sweet, like, caramel, fruity, yeasty or spicy flavors. Or you mareminded of toast, cloves, fresh apples or orange marmOther flavor notes take over once you swallow the bee

Taste is very subjective and individual; so feel free tify the flavors in any way that makes sense to you? BaSoy sauce? Birthday cake? If thats what you sense, its

A note about sequences:

Everything we taste affects whatever we put in our monext, so bear in mind that every beer you sample will b

affected by the previous sample. The best plan is to stabeers that are lighter in character, and work up to heavbeers, so as not to overwhelm the more delicate beerspause, have some water, and eat something neutralpcant be beat!

BEER EDUCATION

Tasting Beer, and the Importance of Beer Sequence


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Thousands of beer reviews.

Todays beer news.

Over ten years of magazine archives.

And much, much more at:

BEER EDUCATION

Pairing Beer and Food

Beer isnt just for brats and pizza anymore. With theproliferation of beer styles that are now available,there truly is a beer that can complement any food.

In fact, some beer lovers will insist that beer is a better com-panion for beer than wine, and its certainly true that certainfoods that are awkward partners with wine find their perfectmatch with the right beer.

There are no hard and fast rules for pairing beer and food,but here are some useful guidelines.

Try to match intensities. A very robust beer will overwhelma delicate food.

Look for a flavor hook. Brooklyn Brewmaster GarrettOliver used this concept to identify the dominant component

in a food, and match it with a complementary hook in a beer.For example, many roasted or sauted foods develop sweet,caramelized flavors. A beer with caramel notes, such as adunkel, will underscore these flavors.

Or, find anexciting contrast.When serving avery rich food,pair it with a beerthat will cutthrough the oili-ness and refreshthe palate. Forexample, offsetthe intense, oilycharacter of grilled salmon by pairing it with an assertivelyter India pale ale.

Desserts and sweeter beers can be wonderful companiChocolate desserts and stout are a natural pairing, or try acreamy dessert with a porter (complement) or a fruited lam(contrast).


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Five years ago this fall, North Carolina finally became amodern beer state. On August 13, 2005, Gov. Easleysigned a bill that swept away one of the more onerous

relics of the Prohibition era, and opened the way for our devel-oping craft beer culture to flourish.

Before that date, North Carolina was one of only five statesin the country that capped the alcohol content in beer at 6percent by volume. That restriction excluded the entire rangeof world beer styles that, as part of their character, finish fer-mentation at higher strengths. German dopplebocks, Belgiantriples, English barley wines, Russian imperial stoutsnone ofthese classic varieties could be explored by North Carolina

brewers, nor could our

retailers offer for sale suchbeers made out of state orout of the country.

A beer lover arriving inNorth Carolina from amore enlightened placehad to scratch his head atthe lack of diversity on ourshelves and in our restau-rants. Not that local beerwasnt good, or that the

quest for alcohol per se was paramount. But it was akin toscanning a wine menu that contains only rose and chianti,when what you really want is zinfandel: the choice wasntthere.

Frustrated beer drinkers hoping to change the law formedthe organization Pop the Cap in early 2003, and invested twoand half hard years of educating, lobbying and fund-raising. Itwas a remarkably diverse political organization: it seems thatDemocrats and Republicans, men and women, blacks andwhites, the devout and atheists could all find something to likein a beer movement.

Pop The Cap confronted anti-alcohol forces who were con-vinced a liberalization of beer laws would inevitably lead tounder-age drinking, religious elements who opposed all alco-hol reform, and a surprising degree of resistance from someentrenched interests in the alcohol business, itself, who didnt

want to see their boats rocked. But in the end, the beer enthu-siasts won the day.The result? Not only do we now have a full range of

stronger beer styles to choose from, but most of NorthCarolina is genuinely beer-friendly across the board (dry coun-ties excepted). In a recent competition, Asheville, with morebreweries per capita than any town in the country, took thetitle Beer City, U.S.A. away from beer-absorbed Portland, OR,

the city known toits fans asBeervana.

The Triangle isbecoming just asattractive a beerdestination. Theopportunities thatour thirsty beerculture offers haveprompted threenew brewing companies to open within the past few mjoining the six already in business.

Raleighs Roth Brewing Co. is the brainchild of brotEric and Ryan Roth. The brewery opened its doors in Jdebut beers included a 10.5percent barley wine and a cinnamon-spiked porter, alotheir flagship red ale.

Well have our easy-drinking beer, but at any time also have at hand beers you wont find anywhere else, Eric, who is the brewing brother. Thats why we dont IPA right now; I love hops, but if I need a good IPA, thplethora in good beer stores. But theres not a lot of cinporters around.

A Chapel Hill-based brewery, but with no fixed addMystery Brewing Co. lives up to it name. Founder Erik

Myersalrknown to Nlovers for hTop Fermeand his roleNorth CaroBrewers Gwill brew uflexible licearrangemealternatingetorship, byhe will takeexisting bre

for a short brew his bemove on.

Not onlhis locationwith from bbrew, but tpatetic brew

Our Vibrant Triangle Beer Scene

BEER SCENES

Roth B

Roth Brewing Co.

Fullsteam Brewery 2010 ALEX MANESS PHOTOGRAPHY


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doesnt plan to repeat beer recipes. This is my giant risk,says Myers, but what I see in the marketplace is that con-sumers really go after the new beer, the next new thing. Thatrotation really appeals to people. Im hoping to rotate a mini-

mum of four beers through each year, up to six or eight, withtwo overlapping each season.Most recently, Fullsteam Brewery in Durham is the realiza-

tion of a dream for Sean Lilly Wilson, the creative force thatfueled Pop the Cap. After a summer of introducing beers tothe public, Wilson fittingly opened the brewerys tavern on theanniversary of the laws change. His plow-to-pint philosophyconnects the Fullsteam beers to the agricultural heritage of theSouth, with a range of brews including a hickory-smokedporter named Hogwash, built to go with barbeque, and CarverSweet Potato Lager.

Our local bar scene is just as lively, with neighborhood

clusters of beer-friendly bars worthy of apubcrawl. In Durham, a single block of WestMain Street is home to a string of stops,from classic college sports bar Satisfaction tothe convincingly authentic James Joyce Irishbar to all-hours Alivias with its attractiveoutdoor seating and gastropub The Federal.

Tylers Taproom and Mellow Mushroomhave anchored the ambitious American

Tobacco District for several years. This year, they are joined byTobacco Roadhouse, where bar seating overlooks the Bulls field.

The Chapel Hill beer scene continues to be centered onFranklin Street, aimed at the collegiate crowd, with craft beer

variety represented by the two brewpubsTop of the Hill andCarolina Brewery. Moving south into Carrboro, the thirstybeer lover finds the original Tylers and Belgian-influencedMilltown.

The Raleigh craft beer scene is so well supported that itgave rise to the first annual Raleigh Beer Week in late August,with five local bars in the downtown area offering beer dinnersand cask-conditioned ales. A downtown pubcrawl would haveto include Busy Bee, Raleigh Times, Foundation, TheLandmark Bar, Flying Saucer, and Boundary. Or hop across tothe Powerhouse District and make the venerable 42nd Street

Oyster House your starting point for acrawl that takes you into GlenwoodSouth.

And the choices are impressive whenyou want to pick up a sixpack to go. SamsQuick Stop in Durham enjoys a state-wide reputation, and Hope Valley BottleStore offers good selections. Tylers stringof great beer bars has now given rise to abottle shop, Carrboro Beverage Co., serv-ing Chapel Hill area; Peace Street Marketand Team Beverage keep Raleigh wellsupplied. And, with many locations, bothWhole Foods and Total Wine reliablystock good beer choices.

It was much easier to write an article

like this five years ago. With fewer beeroptions available back then, a comprehen-sive survey only took a couple hundredwords. One sign of the health of our beercommunity today is that this list is boundto be incomplete: there are new places outthere waiting to be discovered.

Julie Johnson

BEER SCENES

Alivias

Carrboro Beverage Co.


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FESTIVAL MAP


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1 Ska Brewing Co.

2 Kaiser Brewery

2 Aspall Cyders

2 Black Sheep Brewery

3 Dupont Brewery

3 Gaffel Becker & Co.

3 De Proef Brouwerij

3 Moosbacher

4 Unibroue Brewery

5 Breckenridge Brewery

6 Oskar Blues Brewery

7 New Belgium Brewing Co.

8 Pabst Brewing Co.

10 Harpoon Brewery

11 Flying Dog Brewery

12 Original Sin Hard Cider

13 Avery Brewing Co.

14 Mash House Brewery

15 Smuttynose Brewing Co.

16 Heavy Seas Beer

17 Rogue Ales19 Spoetzl Brewery

20 Grupo Modelo

21 Abbaye de Leffe

22 Lion Brewery

23 Mendocino Brewing Co.

24 Moctezuma Brewery

25 Blue Moon Brewing Co.

26 Green Mountain Beverage

27 Belhaven Brewery

27 Wells & Young's Ltd

28 Blackthorn

29 Brasserie Lefebvre

30 North Coast Brewing Co.

31 Left Hand Brewing Co.

32 Arcobru Brauhaus

33 Lazy Magnolia Brewing Co.

35 Saranac Brewery

36 Warsteiner Brauerei

37 Murphy Brewery

39 Heineken Brewery

40 Asahi Beer

40 Bitburger Brauerei

41 Hoegaarden Brewery

42 Samuel Smith, The Old Brewery

43 Deschutes Brewery

44 Weyerbacher Brewing Co.

45 Tibet Lhasa Brewery

46 St. Martin

47 Fullsteam Brewery48 Craggie Brewing Co.

49 Weeping Radish Brewery & Restaurant

50 Boone Brewing Co.

51 Carolina Beer Co.

52 Legend Brewing Co.

53 Capitol City Brewing Co.

55 Aviator Brewing Co.

56 Triangle Brewing Co.

58 Carolina Brewery

59 Natty Greenes Brewing Co.

60 Odell Brewing Co.

61 Leelanau Brewing Co.

62 Strangford Lough Brewing Co.

63 Great Lakes Brewing Co.

64 Duck-Rabbit Craft Brewery

66 Moon River Brewing Co.

67 New South Brewing Co.

68 Thomas Creek Brewery

69 Roth Brewing

70 Huske Hardware House Brewing Co.

71 Foothills Brewing Co.

73 LoneRider Brewing Co.

74 Big Boss Brewing Co.

75 Top of the Hill Restaurant & Brewery

76 Mother Earth Brewing

77 Anheuser-Busch

77 Michelob Brewing Co.

78 Gordon Biersch80 Abita Brewing Co.

81 Peak Organic Brewing Co.

82 Sweetwater Brewing Co.

83 Starr Hill Brewery

85 Blue Point Brewing Co.

86 Brooklyn Brewery

88 Claro!

88 Kirin Brewing Co.

88 Damm

88 Magners

88 Commonwealth Brewery

89 Lion Brewery Ceylon

90 Cucap Brewing Co.

91 Orange Blossom Pilsner

92 Stoudts Brewing Co.

94 Kona Brewery

95 Widmer Brothers Brewing Co.

96 Redhook Ale Brewery

97 Cerveceria Costa Rica

97 Cerveceria Nacional Dominicana

97 San Miguel Brewery

98 Kind Beers

99 Anchor Brewing Co.

100 Wynkoop Brewing Co.

101 Atwater Block Brewery

102 Bear Republic Brewing Co.

103 Boulder Beer Co.

104 B.Nektar Meadery

105 Mad River Brewing Co.106 Holy Mackerel Beers

107 Yuengling

108 Lagunitas Brewing Co.

109 Sierra Nevada Brewing Co.

110 Pyramid Breweries

110 Magic Hat Brewing Co.

111 Boston Beer Co.

BREWERY LISTING


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21 Abbaye de LeffeDinant, Belgiumwww.leffe.com

Leffe Blonde - Belgian Pale Ale-The flagship of Leffe. The uniquerecipe is the fruit of centuries of expe-rience in the art of brewing, whichbrings a broad palette of aromas intobalance. It is smooth and fruity with aspicy aftertaste of bitter orange.

80 Abita Brewing Co.Abita Springs, LAwww.abita.com

Purple Haze - American WheatBeer- A crisp, American-style wheatbeer with raspberry pure added afterfiltration. Therefore, you may see rasp-berry pulp in the beer. The raspber-ries provide the lager with a subtlepurple coloration and haze, a fruityaroma, and a tartly sweet taste.

Andygator - Doppelbock-Andygator, a creature of the swamp,is a unique high-gravity brew madewith pale malt, German lager yeast,and German Perle hops. Unlike otherhigh-gravity brews, Andygator is fer-mented to a dry finish with a slightly

sweet flavor and subtle fruit aroma.Reaching an alcohol strength of 8%by volume, it is a helles dopplebock.

Jockamo IPA - American IPA -A traditional india pale ale made withthe best pale and light crystal maltsthat give the beer a copper color andmalty flavor. This full-flavored beer ishopped and dry-hopped liberally withWillamette Columbus hops from thePacific Northwest and has a 6.5%ABV.

99 Anchor Brewing Co.San Francisco, CAwww.anchorbrewing.com

Liberty Ale - American Ale- Aspecial top-fermenting ale yeast isused during fermentation and is

responsible for many of Liberty Alessubtle flavors and characteristics.

Humming Ale - American PaleAle- Anchors newest beer, this bold,hoppy ale brewed to celebrate theanniversary of the first brew at 1705Mariposa Street.

77 Anheuser-BuschSt. Louis, MOwww.budweiser.com

Redbridge (gluten-free) - LightAmerican Lager- Rich, hearty andfull-bodied gluten-free lager brewed

from sorghum. Redbridge has a dis-tinctively fruity hop aroma, a sweet,toasted grain flavor and a well-bal-anced, moderately hopped finish.

Wild Blue - Fruit Beer- Brewedwith a blend of two- and six-row bar-ley malt, classic aroma hops from theWillamette Valley in the PacificNorthwest and German hops from theHallertau region in Bavaria, and all-natural blueberry syrup made from

real blueberries.Select 55 - Light American Lager

A smooth, light golden lager with only55 calories and the crisp, clean finishof Budweiser Select. Brewed withspecialty malts and a blend of import-ed and domestic hops, Select 55 hasa light golden color and offers aromanotes of toasted malt and subtle hops.

32 Arcobru BrauhausMoos, Germanywww.arcobrau.de

Bavarian Wheat - Weizen/Weissbier- This wheat beer pours acloudy pale yellow with a large whitehead. Fruity nose. Malty and wheatywith hints of banana and mango.

Dark Wheat - Dunkelweizen -

This dark wheat beer is brewedaccording to an old, traditional recipe;naturally cloudy, subtle, malty and mild.

40 Asahi BeerTokyo, Japanwww.asahibeerusa.com

Asahi Super Dry - Light Lager-A Japanese rice lager, pale yellow incolor, with a soft hop nose. Expect arounded, firm malty character, moder-ate bitterness, and a trademark dryfinish.

2 Aspall CydersSuffolk, United Kingdomwww.aspall.co.uk

Aspall Perronelle's Blush

Cyder - English Cider- Deep blushcolor with a rich appearance. There isa subtle blackberry aroma with a hintof traditional cider apple. Smooth,silky and refreshing palate beautifullybalancing sweetness and acidity.Lingering aftertaste of berries.

101 Atwater Block BreweryDetroit, MIwww.atwaterbeer.com

Vanilla Java Porter - RobustPorter- A robust porter made withchocolate malt, blended with vanilla

and Java coffee beans, balanced withU.S. Golding hops.

Cherry Stout - American Stout-Cherry Stout is a blend of six maltscombined with Montmorency cherryconcentrate from Michigan. A stout tobe cherished.

13 Avery Brewing Co.Boulder, CO

www.averybrewing.comIPA - American IPA - In the 1700s,English brewers discovered that ahealthy dose of hops and anincreased alcohol content preservedales during the long voyage to Indiato quench the thirst of British troops.Avery IPA, Colorados hoppiest paleale, has a citrusy, floral bouquet and arich, malty finish.

White Rascal - Witbier- Anauthentic Belgian-style wheat orwhite ale, Rascal is unfiltered andspiced with coriander and Curaaoorange peel, producing a refreshinglyfruity thirst quencher.

Ellies Brown - American BrownAle - This deep russet brew has thesweet and somewhat nutty characterof Adam Averys late (1992-2002)

chocolate lab, for which it is named.Crystal and chocolate malts give thisbeer a brown sugar maltiness, withhints of vanilla and nuts, and subtlehopping.

Hog Heaven - AmericanBarleywine- This garnet-coloredAmerican-style barley wine is for thehop lover. The intense dry-hop noseand the alcohol content are balancedfor a caramel candy-like malt finish.Cellarable for three years.

The Reverend - Belgian GoldenStrong Ale- The Reverend is strongwilled, assertive, and pure of heart. Itcontains as many authentic importedBelgian specialty malts as the brew-ers could cram into our mash tun, andlots of Belgian dark candy sugar

stirred into the brew kettle. A divinelycomplex and beautifully layered beerwith hints of dark cherries, currants,and molasses, complemented by anunderlying spiciness. Sinfully smoothconsidering the high alcohol content.Cellarable for up to four years.

55 Aviator Brewing Co.Fuquay Varina, NCwww.aviatorbrew.com

HotRod Red - Irish Red Ale- Asomewhat classic Irish red ale. Thisale is feisty and a bit hoppy. There isa malty sweetness and a somewhat

dry finish. Hopped with traditioEast Kent Goldings, but with a touch of Cascade. A dash of robarley give this ale a great tastABV

HogWild IPA - American Igolden brew made with pale aVienna malts. A veritable fest obig "C" hops: Chinook, ColumbCascade. Dry-hopped with 30pounds of Magnum and William

A very hoppy and refreshing a6.7% ABV

Devils Tramping GrounTripel - Belgian Tripel- A heaBelgian ale, golden colored wifruity spicy flavor that finishes asweet. Light tasting from the adof candy sugar, with just the rigamount of hops to balance theness. If you are from NC, you know where this place is...maps.google.com search on 'dtramping ground'. 9.2% ABV

Crazy Pils - Czech Pils- Istyle of a Czech Pils... but a bitbody. This beer is in honor of thdays that don't seem to make asense. Brewed with German pimalt and plenty of great hops fSaaz to Hallertau Mittelfruh. 5.2

104 B.Nektar MeaderyFerndale, MIwww.bnektar.com

Vanilla Cinnamon MeadMethaglin style mead- Made wlight clover honey, then aged oAmerican oak with whole vanillbeans and cinnamon sticks.

Orange Blossom MeadTraditional Mead- A mead madthe honey from bees that pollinFlorida orange crops. Aged onAmerican oak. 14% ABV

Wildberry Pyment - Pymstyle Mead- A mead made witraz grapes, clover honey, and strawberry, blueberry and blac

flavor. 14% ABVMelomel - Melomel (meadwith fruit)- Blended orange blohoney, dark agave, and light feis the first step to this mead. Thond is fresh squeezed lime juiczest and orange zest.

102 Bear Republic BrewinHealdsburg, CAwww.bearrepublic.com

Racer 5 - American IPA - Thoppy American IPA is a full-bobeer brewed American pale antal malts, and heavily hopped w

A-B World Beer Festival Brewery Listing

note

BEER RATING SYSTEM: 1- Had it, 2- Liked it, 3- Loved it, 4- Buying it


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Chinook, Cascade, Columbus andCentennial.

Peter Brown Tribute Ale -American Brown Ale- A maltyAmerican brown Ale, brewed withmolasses, brown sugar, and hoppedwith Cascade and Centennial. It's justthe way Pete would have wanted it.

27 Belhaven BreweryDunbar, Scotlandwww.belhaven.co.uk

Scottish Ale - Scottish Heavy-Classic Scottish ale. Ruby-colored inthe glass. Malty and hoppy, with asweet, smooth and creamy finish.Belhaven has been brewing this beerlonger than any of the other beersthey produce.

74 Big Boss Brewing Co.Raleigh, NCwww.bigbossbrewing.com

Angry Angel Klsch StyleAle - Klsch - A refreshingly paleGerman- style ale, cold-fermentedand cold-conditioned to achieve abeautiful balance between biscuitmalt flavors and floral hop notes. It is

light bodied and finishes somewhatdry to enhance its easy drinkingnature.

Bad Penny Brown Ale -English Brown Ale- This dark brownale is slightly sweet with a carameland dark fruit finish. A showcase offine English malts, floor-malted the oldway. We use pale, chocolate andcrystal malts to produce a complex,but easy drinking dark ale. Very remi-niscent of northern English ales.

Hells Belle Belgian BlondAle - Belgian Blond Ale- This subtlebut complex ale is a showcase for ourfavorite Belgian yeast and beautifulBelgian malts. These elements pro-duce and clean spicy citrus finish.Hells Belle remains light and refresh-ing but still packs a 7% finish.

Harvest Time Pumpkin Ale -Specialty Beer- This is a subtlyspiced fall ale brewed with real pump-kin that evoke memories of holidayspast. Our own proprietary blend ofspices make this one of the best-received pumpkin ales available.

Blanco Diablo Wit Ale -Witbier- A traditionally spiced wit,brewed with orange peel, corianderand fermented with a traditionalBelgian wit yeast. It has a dry, thirstquenching finish, perfect for summerin North Carolina. 4.5%

High Roller IPA - American IPA -

An abundance of Pacific Northwesthops blend with pale and caramelmalts to bring you High Roller IPA.

40 Bitburger BrauereiBitburg, Germanywww.bitburger.de

Bitburger - German Pilsner (Pils)This full-bodied beer is brewedaccording to the German Purity Law.

It has a dry-finished, hoppy taste andis one of Germanys most popularbeers.

2 Black Sheep BreweryMasham, Englandwww.blacksheepbrewery.com

Monty Pythons Holy GrailAle - English Pale Ale- DistinctiveEnglish ale flavor with plenty of fruityhops and 4.7% ABV. Specially com-missioned to commemorate the 30thanniversary of Monty Pythons FlyingCircus.

28 BlackthornSomerset, Englandwww.dryblackthorncider.com

Blackthorn Cider - Cider-Blackthorn is a dry, yet sweet applecider with bushels of flavor.

Sir Perry - Cider- Perry is a cool,refreshing pear drink that has beenpopular in the UK and Europe for cen-turies. Sir Perry is made in the tradition-al English style, using 100% fermentedpear juice. Not to be confused withAmerican pear cider, which is madefrom fermented apple juice with pearflavoring added later. 5.9% ABV

25 Blue Moon Brewing Co.Golden, COwww.bluemoonbrewingcompany.com

Blue Moon - Witbier- A refresh-ing, medium-bodied, unfilteredBelgian-style wheat ale spiced with

fresh coriander and orange peel for auniquely complex taste and anuncommonly smooth finish.

Blue Moon Pumpkin -Specialty Beer- An amber-colored,naturally pumpkin-flavored ale brewedonly in the autumn, combing the flavorof vine-ripened pumpkin and spices.

85 Blue Point Brewing Co.Patchogue, NYwww.bluepointbrewing.com

Toasted Lager - AmericanAmber Ale- Copper in color, thisunique brew is made from six different

malts, including English pale, crystal,Munich, Carapils, wheat and BelgianCaravienna.

Hoptical Illusion - AmericanIPA - This classic American-style IPAfeatures a rare hop grown exclusivelyon a farm in Oregon.

Rasta FaRye - American RyeBeer- A hearty rye malt blended withfresh West Coast hops, resulting in adelicious, deep copper ale with just

the right amount of rye flavor to offsetthe spicy, floral characteristics of thehops. A portion of RastafaRye saleswill be donated to TOCO (They OftenCry Outreach) to help underprivilegedchildren around the world.

Blueberry Ale - Fruit Beer-Brewed with 100% American ingredi-ents, this blueberry ale has 132pounds of blueberries carefully addedto each special batch.

50 Boone Brewing Co.Blowing Rock, NCwww.boonebrewing.com

Blowing Rock High CountryAle - American Pale Ale- AnAmerican ale, perfectly balanced withhops and malt and created in the

mountain peaks of western NorthCarolina.

Blowing Rock Oktoberfest -Oktoberfest -A German Mrzen stylebrew, this vibrant copper coloredlager is characterized by big maltfavor and roasted caramel aroma. Itshealthy addition of Hallertau hops ispresent in reflection of this headychange of seasons.

Blowing Rock High CountryLager - Bock- Blowing Rock Bock isfermented with a proprietary lageryeast strain and aged for 5 weeks.Typical of the traditional German Bockstyle, its light copper tone is charac-terized by a toasty malt backbonederived from a combination of domes-tic 2 row malt and imported Germanspecialty malts. The kettle hopping isderived from German Hallertau toimpart a well balanced bitterness withonly subtle hop aroma.

111 Boston Beer Co.Boston, MAwww.bostonbeer.com

Samuel Adams Boston LagerLager- Brewed by traditional methodswith only the finest ingredients, includ-ing Bavarian noble hops, BostonLager is full flavored and balanced.The balance of malty sweetness con-trasted by hop spiciness and followed

by the robust, smooth finish sets thestandard for all the Samuel Adamsbeers.

Samuel Adams OctoberfestOktoberfest- A Mrzen-style beerbrewed with a blend of five varietiesof malted barley. This beer is heartyand smooth, the sweet flavors fromthe malt, including caramel and toffeare balanced with the hand-selectedBavarian noble hops.

Samuel Adams Latitude 48IPA - A unique IPA with a select blenof hops from top German, English,and American growing regions alllocated close to the 48th latitude within the "hop belt" of the NorthernHemisphere. The combination of hopcreates a distinctive but not overpowering hop character. The beer is dry-hopped with Ahtanum, Simcoe, andEast Kent Goldings hops for a powerful citrus and earthy aroma. The hopcharacter is balanced by a slightsweetness and full body from the mablend.

103 Boulder Beer Co.Boulder, COwww.boulderbeer.com

Flashback IBA - India BrownAle- Citrusy with a prominent hoparoma, finishes clean, crisp and drywith dark roasted flavors from the biscuit and chocolate malts.

Hazed & Infused - AmericanPale Ale- Hazed & Infused is hazedin its natural unfiltered state, andinfuseddry-hoppedwith Crystaand Centennial hops during fermentation for a big, bold taste.

29 Brasserie LefebvreQuenast, Belgiumwww.brasserielefebvre.be

Blanche De Bruxelles - WitbiThe natural spice aromas of coriandeand bitter orange peels, which areadded during the brewing process.

The brewing method, which includesinfusion, is very slow. The unfilteredbeer is bottled and refermented withyeast and brewing sugar.

5 Breckenridge BreweryDenver, COwww.breckbrew.com

Avalanche Amber Ale - AmbAle- Blended with pale and caramelmalts and just a kiss of bittering hopsto create a refreshing-but-flavorful,any-time beer.

Vanilla Porter - Porter- An ale

World Beer Festival Brewery Listin

notes




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brew includes oats for a silky mouth-feel, which helps to balance the cof-fee--like acrid roastiness from the darkmalts.

Brown Ale - American Brown AleAn American-style brown ale, brewedwith loads of American hops fromstart to finish,which give the beer adistinctly citrusy, piney bitterness.

Mrzen - Mrzen - A softGerman-style lager traditionally

released around fest season. Thisbrew offers round malt characteristicsand a very clean flavor profile.

3 Dupont BreweryTourpes-Leuze, Belgiumwww.brasserie-dupont.com

Saison Dupont - Saison - Theclassic example of the saison style. Apleasing pale straw color with adense creamy head. The nose isestery with citrus and spicy notes. Fullbodied and malty, it sparkles on thepalate and finishes with a zesty hopand citrus attack.

11 Flying Dog BreweryDenver, CO

www.flyingdogales.comDoggie Style - American PaleAle- American-style pale ale, brilliantamber in color and dry hopped withbuckets full of Cascade hops.

Raging Bitch - Belgian IPA - AnAmerican IPA augmented withBelgian yeast, this 20th anniversarybeer jumps out of the glass and nipsat your taste buds with its delicatehop bitterness. At 8.3% ABV, thisbitch is dangerously drinkable.

71 Foothills Brewing Co.Winston-Salem, NCwww.foothillsbrewing.com

Torch Pilsner - Pilsner- ACzech-style pilsner loaded with flavorfrom Hallertau and Saaz hops. 5.3%

ABVHoppyum IPA - American IPA -

A well-balanced, West Coast-styleIndia pale ale featuring five hop vari-etals; 6.3% ABV.

Seeing Double IPA - ImperialIPA - An imperial India pale ale featur-ing six hop varietals; 9.5 % ABV.

Peoples Porter - Robust PorterAn English-style robust porter, darkbrown in color with a ruby hue.Chocolate and sweet toffee aroma.Firm unsweetened chocolate flavorwith moderate notes of caramel andtoffee, an herbal hop bitterness up

front with a slight note of espresso inthe finish.

Oktoberfest - Oktoberfest- AGerman-style amber lager, darkamber to light brown in color. Sweetcaramel and toffee aroma. Carameland toffee sweetness up front withnotes of toasted bread and hints ofroasted cashews and almonds.Barrel-Aged Selection.

47 Fullsteam BreweryDurham, NCwww.fullsteam.ag

El Toro Cream Ale - Cream AleWe break craft beer convention byunabashedly brewing beer with corn.El Toro is a lager-like classic Americancream ale brewed with malted barley,hops, yeast, waterand Carolinaroasted corn grits. Simple, refreshing,and distinctly Southern.

Carver Sweet Potato Lager -Spice, Herb or Vegetable Beer- Inour quest to work with local Southerningredients as much as possible, thehumble sweet potato is an obviouschoice: after all, North Carolina is thelargest U.S. producer of sweet pota-toes. The goal of this modestly-

hopped amber lager is to have youexplore the nuance of the sweet pota-tonot hit you over the head withObvious Spices. What is, after all, thetaste of a sweet potato? Carver asksthis question and encourges you toexplore the answer.

Hogwash Hickory-smokedPorter - Other Smoked Beer- Maltedbarley is house-smoked over hickorywood, imparting a sweet, subtlesmoke. But Hogwash only tastessmoky at first glance: when pairedwith North Carolina barbecue, thesmoky meat and smoky beer meldtogether in total harmony. While icedtea is all about contrasts (sweet teaagainst vinegar or tangy tomato),Hogwash accentuates subtle smoke.

Smoke on smoke.only in NorthCarolina!Working Mans Lunch - Stout-

A low-alcohol creamy stout, and atribute to the Works-Progress Era"Working Man's Lunch" (an R.C. Colaand a MoonPie for 15 cents). Goahead, boss man: have your threemartinis. Well have a Working MansLunch.

3 Gaffel Becker & Co.Kln, Germanywww.gaffel.de

Gaffel Klsch - Klsch - The

laws protecting the brewing of Klschare as strict as Germanys Purity Lawof 1516. Klsch beer can only bebrewed within the city of Cologne.Gaffels flavor is derived from an aleyeast that is lagered or aged in coldcellars. From the best-known Klschbrewery, Gaffel is pale and faintlyfruity with a crisp hop finish.

78 Gordon Biersch

Atlanta, GAwww.gordonbiersch.com

Mrzen - Mrzen - GordonBiersch Mrzen accentuates the fla-vors of the dark roasted importedmalted barley and exhibits a caramelmalt aftertaste, while downplaying thehop level. 5.8% ABV

Blonde Bock - Bock- BlondeBock is golden-colored and malty witha rich, creamy head. The rich flavor iscounterbalanced with the just the rightlevel of bitterness from the Hallertauaroma hops to create a very smoothprofile. 7% ABV

Pilsner - Pilsner- Czech StylePilsner is a celebration of hops. Weuse imported Bavarian Hallertau andTettnang aroma hops along with the

finest pilsner malt. 5.2% ABV.FestBier - Oktoberfest- FestBier

celebrates fall and the flavor profilesof beers served at the modern dayOktoberfest. The maltiness is createdvia a combination of dark-roastedMunich malt and pilsner malt. Thehoppy aroma is achieved via theimported Hallertau and Tettnangaroma hops. 5.6% ABV

63 Great Lakes Brewing Co.Cleveland, OHwww.greatlakesbrewing.com

Burning River Pale Ale -American Pale Ale- An assertivelyhopped American pale ale with cit-rusy and piney Cascade hops.

Edmund Fitzgerald Porter -

Robust Porter- A complex, roastyporter with a bittersweet, chocolate-coffee taste and bold hop presence.

26 Green Mountain BeverageMiddlebury, VTwww.woodchuck.com

Woodchuck Amber - Cider-Amber was the first cider producedunder the Woodchuck name in 1991.It is a blend of Red Delicious andMacintosh apples fermeneted withchampagne yeast to produce a greattasting and refreshing product. It has a

golden hue, medium sweetness with crisp sparkling finish and is 5% ABV.

Woodchuck Granny Smith -Cider- Made from 100% GrannySmith apples: tangy and tart with justa touch of sweetness, it retains afreshly cut green apple flavor.

Woodchuck Pear Cider - Cid- Aged in small batches, the pear is alight flavorfull delight with a tantalizinessence of pear flavoring. It has bee

available since 2001 and is 4% ABV.Woodchuck Fall Limited

Release - Cider- The perfect combnation of complexity and elegance,with a unique taste and special aromnot found in any other hard cider. Thicider begins with an attractive cinna-mon, nutmeg, spicy bouquet, and baances out the taste with a hint ofAmerican white oak. The perfect beverage for a crisp, autumn day.

20 Grupo ModeloMexico City, Mexicowww.gmodelo.com

Negra Modelo - Munich DunkeTo achieve its unique taste, NegraModelo uses a greater quantity ofmalt, the finest hops, a special yeast

and the purest water. It is a deliciouscreamy, full-flavored dark brew with apleasant malt aroma and dry hop fla-vor that has a smooth mellow taste.

Modelo Especial - Pilsner- Arich, full-flavored pilsner beer with aslightly sweet, well-balanced taste,light hop character and crisp finish.

10 Harpoon BreweryBoston, MAwww.harpoonbrewery.com

IPA - American IPA - In the tradi-tion of IPAs, this copper-colored ale ifloral, medium-bodied, with a distincthop finish.

UFO White - American Wheat-Light, crisp, refreshing UFO White folows in the tradition of spiced wheat

beers that have been brewed inBelgium for well over 300 years.Brewed with orange peel and aunique blend of spices.

Octoberfest - Oktoberfest-Brewed with festivals in mind (you caalmost hear the oompah), the character and complexity of this Mrzen-style beer comes from the malts andhops. This beer is full bodied, smoothand malty.

100 Barrel Series - GlacierHarvest Wet Hop- This copper-col-ored ale is a celebration of local ingrediants: freshly harvested "wet hops"

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from New York state and Maine grownpale malted barley.

Leviathan Series - Imperial IPALeviathan Imperial IPA is loaded withbig, juicy American hop characterand balanced by a strong, maltybackbone. A massive hop profiledominates at 10% ABV.

16 Heavy Seas BeerBaltimore, MDwww.ccbeer.com

Loose Cannon - American IPACalled Hop 3 (hop cubed) to reflectthe enormous amount of hops in thisbeer: there are over three pounds perbarrel, and the beer is hopped inthree ways: in the kettle, in the hopback and dry hopped.

Yule Tide 2009 - Belgian Tripel-Slightly sweet with a complex maltyflavor. The spicy notes come from ourunique blend of Belgian malt, yeastand candi sugar, making it both aro-matic and flavorful. It will benefit withaging up to two years. Vintage dated.Approx. 10% ABV

Summer Ale - Specialty Beer-Light gold in color, yet crisp andrefreshing. This ale will pair well with

grilled seafood and salads. Approx.4.5% ABV

Great Pumpkin - Specialty BeerPumpkin is added during the mash atprecisely the right time to create justthe perfect balance of malt, hops,pumpkin and spice.

39 Heineken BreweryAmsterdam, Netherlandswww.heineken.com

Heineken - Light Lager-Heineken is a 5% ABV pale lager.

Heineken Light - Light Lager-A light beer with 99 calories per 12ounce bottle and 6.8 grams of carbo-hydrates. The beer has fewer calories,fewer carbohydrates and less alcoholthan lager beers such as the Heineken

Pilsener. The beer has 3.2% ABV.Amstel Light - Light Lager-

Amstel Light is a 3.5% ABV palelager.

41 Hoegaarden BreweryHoegaarden, Belgiumwww.hoegaarden.org.uk/

Hoegaarden Original WhiteAle - Witbier- The original survivingBelgian witbier. A delicious andrefreshing taste, naturally cloudy andbrewed using a unique recipe ofwheat, malted barley and a subtle hint

of coriander and orange peel.

106 Holy Mackerel BeersFort Lauderdale, FLwww.holymackerelbeers.com

Holy Mackerel SpecialGolden Ale - Belgian Golden StrongAle- A strong golden ale brewed inthe Belgian tradition. Dry yet flavorful;complex yet refreshing. Handcrafted

in small batches using pilsner malt,Saaz hops and Belgian Trappist yeastto create a fresh, Florida take on astyle popular with craft beer aficiona-dos.

Holy Mackerel Panic AttackBelgian Strong Ale- Strong Belgianamber ale with a hint of spice. 10%ABV

Holy Mackerel Black - BelgianDark Strong Ale- Dark chocolate bar-ley and roasted grains paired withAmerican hops and Belgian yeastcreate a mouthful of flavors: darkchocolate and espresso with a verysubtle hint of pomegranate. Carameland smoky flavors in the middle andonly a hint of berry in the finish. Boldyet not heavy, and a perfect accom-paniment for oysters, chocolate, triple

cream brie with jam or BBQ ribs.

70 Huske Hardware HouseBrewing Co.Fayetteville, NCwww.huskehardware.com

Level-Headed GermanBlonde - Klsch - An easy drinkingGerman ale made with the finestGerman pilsner malts and finishedwith German Hersbrecker Hops.

Kill A Man Irish Red - Irish RedAle- A robust, more aggressive ver-sion of its mass-produced cousin, ourred is made with British caramelmalts, finished with East KentGoldings and Williamette Hops.

Sledgehammer Stout - Stout-

An imperial oatcreme stout made withflaked oats and barley, finished withlactose for extra body and creami-ness. Slightly sweet and full-bodied.

Farmhouse Ale - Bire deGarde- A blonde French-style ale fullof four different Franco-Belgian malts,finished with a touch of floralStrisselspalt hops.

2 Kaiser BreweryDiviaopolis, Brazilwww.allgoodbrands.com

Xingu Black Beer - Schwarzbier(Black beer)- Pronounced shin-goo,

Xingu Black Beer is named after theXingu River, in the Amazon Rainforest.Inspired by old recipes of Indian beer,Xingu Black Beer is a two-time winnerof Beverage Testing Institute's GoldMedal as the best dark lager in theworld.

98 Kind BeersCharlotte, NC

www.kindbeers.comPale Ale - Strong Pale Ale- Thisale is a more robust version of anAmerican-style pale ale but brewedwith an international blend of maltsincluding British Maris Otter pale maltand specialty malts, Belgian aromaticas well as Crystal 60. The hop vari-etals includes American Amarillo andBritish East Kent Golding for flavorand aroma. 7.3% ABV

Belgian Style Red Ale -Belgian Style Red Ale- A wonderful6% ABV red ale with toasted andcaramel notes. The hops used includeCzech Saaz and Hallertau. Hints oftropical and fruit flavors come throughwith the addition of Trappist yeast.

88 Kirin Brewing Co.Kirin, Japanwww.kirin.com

Kirin - Light Lager- This singlewort (or first press) process yields aunique, complex flavor.

94 Kona BreweryKailua-Kona, HIwww.konabrewingco.com

Longboard Lager - LightAmerican Lager - A smooth Islandlager perfect for sitting on the beach,by the pool, or at your favorite water-ing hole. A slightly spicy hop aromaand smooth, clean finish gives thisLager true craft credentials. This is theflagship for Kona Brewery, bringingliquid aloha 12 or 16 ounces at a time.

Pipeline Porter - Porter-Smooth and dark with a distinctiveroasty aroma and earthy complexityfrom its diverse blends of premiummalted barley. With freshly roasted100% Kona coffee grown at CornwellEstate on Hawaiis Big Island, lendingroasted aroma and flavor. A delicateblend of hops rounds out this palate-pleasing brew.

108 Lagunitas Brewing CoPetaluma, CAwww.lagunitas.com

IPA - American IPA - A wellanced IPA with huge hop charaand enough malty richness to kthings insane and drinkable.

Little Sumpin Wild - BelAle- Loads of malted wheat foous malt foundation and a light

Our Belgian yeast leaves a hugvor and complexishness. 7.8%

33 Lazy Magnolia BrewinKiln, MSwww.lazymagnolia.com

Southern Pecan Nut BrSpecialty Beer- The first beer world, to our knowledge, madewhole roasted pecans. The pecare used just like grain and pronutty characteristic and a deligdepth to the flavor profile. This very lightly hopped to allow thecaramel and nutty flavors shinethrough. The color is dark mahoSouthern Pecan won a Bronze in the 2006 World Beer Cup in Specialty Beer category.

61 Leelanau Brewing Co.Lake Leelanau MIwww.leelanau.com

Good Harbor Golden -Michigan Bire de Garde - Derefreshing despite the 7.5% ABstyle of beer was originally brewthe slow winter season as paymfarmhands in the summer. We ly don't mind sitting down after day of work and breathing deesymphony aromas wafting fromlofty, lacey head burgeoning frotulip glass. Subtle notes of peaapricots, canned pineapple, biand a faint herbaceousness besmooth and delicate taste.

31 Left Hand Brewing Co.Longmont, COwww.lefthandbrewing.com

Milk Stout - Sweet Stout-Roasted malt, chocolate, and cflavors build the foundation of tsweet. Chocolate Milk for Adu5.9%

400 LB Monkey - EnglishIPA - English-style IPA, more easpicy and zesty than the Amerstyle. 6.8% ABV

Polestar Pilsner - Pilsnezesty German-style pilsner withcrisp finish. 5.0% ABV

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52 Legend Brewing Co.Richmond, VAwww.legendbrewing.com

Brown Ale - English Brown Ale-A full-bodied brew with caramel androasted malts and hopped for bal-ance with Mount Hood hops. 6.0%ABV

Oktoberfest - Oktoberfest/Mrzen - A true Mrzen style beer

marked by a smooth malty sweetness,deep auburn color and a subtle hop-piness. Light bodied. 5.4% ABV

Cask IPA - Cask India Pale Ale-Pleasantly full-bodied, hoppy, andfruity. A beer brewed in the tradition ofEnglish ales, both strong and highlyhopped. 7.2% ABV

Porter - Porter- Rich, roasty andloaded with chocolate and coffee fla-vors. This sweet black ale is a robust,full-bodied brew. 6.0% ABV

22 Lion BreweryWilkes-Barre, PAwww.lionbrewery.com

Stegmaier Amber Lager -American Amber Lager- A classicAmerican amber lager with a soft, ele-

gant malt complexity and a firm hopbitterness to provide a balanced finish.Stegmaier Gold - Light

American Lager- A classic Americanlager, very crisp and clean and easyto drink. It is brewed with Americantwo-row and six-row barley and ablend of the finest American hops.

Stegmaier Porter - Porter- Thisrobust porter brewed with ale yeasthas a strong malt flavor with someburnt, chocolate and coffee notes anda pleasing roasty finish. Brewed with ablend of two-row and six-row malt,black malt, chocolate malt andcaramel malt.

Lionshead Deluxe - LightAmerican Lager- A classic standardAmerican lager. Crisp, clean andslightly dry with some residual sweet-

ness, it is very refreshing and thirstquenching. Brewed with Americantwo-row and six-row barley and corn.Domestic hops add just a touch of bit-terness.

89 Lion Brewery CeylonNuwara Eliya, Sri Lankawww.lionbeer.com

Lion Stout - Stout- A bottle con-ditioned beer brewed from British,Czech and Danish malts with Styrianhops and an English yeast strain. Allthe ingredients are transported along

precarious roads to the brewery locat-ed 3,500 feet above sea level. 8.0%ABV

Imperial Lager - Imperial LagerLion Imperial Lager from Sri Lanka isspecially brewed to acheive its highalcohol content. The finest naturalingredients deliver a rich, smoothtaste and refereshment.

73 LoneRider Brewing Co.

Raleigh, NCwww.loneriderbeer.com

Shotgun Betty Hefeweizen -Weizen/Weissbier- Shotgun Betty is asexy, tough cowgirl who is alwaysarmed and dangerous. Dont befooled by her good looks, she willhave you for an appetizer! That's whywe picked her to represent ourhefeweizen, a wheat beer with a rich,banana-clove nose and refreshing dryfinish. Sound good? Try one. Butbeware, once Betty gets a hold of youthere is no escape.

Sweet Josie Brown Ale -American Brown Ale- A temptresswho will seduce you, but leave yourwallet feeling empty. Sweet Josie iscrafted in the American brown style.

This is a complex beer balancing anice hop bitterness with a generousamount of chocolate and aromaticmalts.

Peacemaker Pale Ale -American Pale Ale- Peace is a dan-gerous thing. Peacemaker is a WestCoast-style American pale ale thatuses several hop varieties to producea unique and bountiful aroma with abalanced bitterness. A special blendof American and European maltsmake this a very well rounded, char-acterful beer.

105 Mad River Brewing Co.Blue Lake, CAwww.madriverbrewing.com

Steelhead Double IPA -

Imperial IPA - The Double IPA is thebig brother to the Jamaica Sunset IPA.Maltier, hoppier and more assertive,this one is for big beer lovers. 8.6%ABV

Steelhead Extra Pale Ale -Extra Pale Ale- A bright golden huedale with a medium body and a crispspicy /floral hop character and verymild bitterness.

110 Magic Hat Brewing Co.South Burlington, VTwww.magichat.net

#9 - Fruit Beer- A beer cloaked insecrecy. An ale whose mysterious andunusual palate will swirl across yourtongue and ask more questions than itanswers. A sort of dry, crisp, refresh-ing, not-quite pale ale. #9 is reallyimpossible to describe because

theres never been anything else quitelike it.

88 MagnersTipperarym, Irelandwww.magners.com

Magners Original Irish CiderCider- Magners is a gluten-free Irishcider made with no artificial colors orsweeteners.

23 Mendocino Brewing Co.Ukiah, CAwww.mendobrew.com

Eye of the Hawk - AmericanPale Ale- Generous amounts of paleand caramel malt and our special pro-prietary yeast strain produce anextremely well balanced ale with 8%ABV. Coppery amber in color andcharacterized by a luxurious caramelmalt flavor, a substantial mouth-feeland a slightly warming yet dry finish.

Blue Heron - American Pale AleA delightful, medium-bodied smoothale, with a distinctive, crisp mouthfeeland a fresh hoppy finish. It is brewedusing premium two-row pale maltedbarley, generous amounts of bothCluster bittering hops and Cascadefinishing hops and our own specialproprietary yeast strain. Blue HeronPale Ale is bottle conditioned.

White Hawk IPA - American IPAAmerican West Coast Cascade hopsare blended with a very generousdose of English Fuggle hops. Thiscombination makes for a very aromatic

character, as well as a truly authenticEnglish flavor you must taste tobelieve,Hopheads will love this brew!

77 Michelob Brewing Co.St. Louis, MOwww.stonemillpaleale.com

Shocktop - Witbier- A unfilteredBelgian-style wheat ale, this beer isnaturally cloudy with a light goldencolor.

Amberbock - Traditional Bock-Michelob AmberBock is an American-style bock beer with a rich, malty and

smooth taste that is hearty and full-bodied, yet finishes cleanly. AnheuseBusch introduced this premium-plusbeer nationally in 1995. Best servedwith grilled, barbecued and German-style foods.

24 Moctezuma BreweryMonterrey, Mexicowww.dosxx.com

Tecate - Light Lager- Tecate isone of the more popular Mexicanimported beers, first brewed in 1944

Bohemia - Light Lager- Bohemis rich in hops and corn giving it aunique flavor among the Mexicanbeer family and a sweetness with theaftertaste.

Carta Blanca - Light Lager-Carta Blanca is a light bodied brewwith a slightly sweet corn flavor and spicy, earthy hop smell.

66 Moon River Brewing Co.Savannah, GAwww.moonriverbrewing.com

Wild Wacky Wit - Witbier- It'swild... it's wacky... it's a brew that hasbeen described as a virtual party in

your mouth! The exotic fruitiness offresh ground coriander seed andcuraao bitter orange peel coalesceenergetically within this lightly tartwheat ale.

Apparition Ale - English PaleAle- A classic English pale ale madewith all English ingredients. A well-baanced, smooth-bodied beer.

Swampfox IPA - American IPAThe big-brother beer of our Slow-vannah Pale Ale. As such, one canexpect Swamp Fox to pack a muchbigger punch on all counts: moremalt, more alcohol and a whole lotmore hops!

Captains Porter - Porter- AUK-style porter, slightly chocolatelywith hints of caramel.

3 MoosbacherMoosbach, Germanywww.moosbacher.com

Weissbie - Weizen/Weissbier- Asmooth, fine filtered beer that has avery bright color. Made with the finesBavarian hops.

76 Mother Earth BrewingKinston, NCwww.motherearthbrewing.com

Weeping Willow Wit - WitbierThis beer style is over 400 years old,

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and continues to enjoy overwhelmingpopularity. Offering low hop bitter-ness, it is easy to enjoy. It pours veryhazy, with a light gold color... we sayit's like summertime in a glass. Bitterorange peel and fresh coriander addzest and depth to this refreshing beer.

Dark Cloud - Munich Dunkel-Steeped in a long history dating backhundreds of years, this "old-fashioned"beer is again in vogue. Lager is the

German word meaning "to store," sothis beer ages three times longer thanour ales do. "Dunkel" means dark inGerman, but don't let the color foolyou: it is by no means heavy, over-bearing or bitter. In fact, it proves tobe a very drinkable session beer.

Sisters of the Moon -American IPA - Made with hops grownin the good 'ol USA... you'll proudlysupport American farmers when youdrink this beer! Light copper in color,it has an intense hop aroma andstrong hop bitterness. Our hopbackprocess uses fresh hop cones to takethis IPA to unexpected places.Prepare for a mouthful of flavor.

Endless River - Klsch - Aclean, crisp beer, Klsch offers a veryslight fruity flavor and aroma. Lightgold in color, with a delicate head.This light-bodied beer appeals to nearlyeveryone who samples it. Expect toenjoy a slight tang in the finish.

37 Murphy BreweryCork, Irelandwww.murphys.com

Irish Stout - Dry Stout- Murphysis a light, sweet, dry stout with a hintof caramel flavor.

Red Ale - Irish Red Ale- Well-bal-anced and full-bodied, this trulyrefreshing red beer has a uniquespecialty beer flavor.

59 Natty Greenes Brewing Co.Greensboro, NC

www.bigdraft.comBuckshot Amber Ale -

American Amber Ale- A full-bodiedamber ale with rich, smooth flavor andnotes of caramel and toffee.

American Pale Ale - AmericanPale Ale- A medium-bodied deepgolden ale with distinct, bitter charac-ter and a hoppy, piney, citrus finish.

Farmstead Saison - Saison - Atraditional belgian saison, golden incolor with a medium bitterness. Theyeast gives the beer a dry finish withspicy and fruity notes.

Oktoberfest Lager -

Oktoberfest- Deep copper coloredlager has toasty malt notes with amedium body and low German hops.

Wildflower Wit - Witbier- A tra-ditional Belgian Wheat Beer, light bod-ied with citrus notes on the finish.

Red Nose Winter Ale - WinterSpecialty- Full bodied winter ale withcaramel rich malt body. Spiced withcinnamon ginger and orange peel.

7 New Belgium Brewing Co.Fort Collins, COwww.newbelgium.com

Fat Tire Amber Ale - AmericanAmber Ale- Named in honor of ourfounder Jeff's bike trip throughBelgium, where he discovered thatBelgian beers use a far broaderpalette of ingredients (fruits, spices,esoteric yeast strains) than German orEnglish styles. Upon his return, Jeffcreated Fat Tire and Abbey BelgianAle, (assuming Abbey would be hisbig gun). Fat Tire's appeal quicklybecame evident. People liked every-thing about it. Except the name. FatTire won fans with its sense of bal-ance: toasty, biscuit-like malt flavorscoasting in equilibrium with hoppy

freshness.1554 Enlightened Black Ale -

Belgian Dark Ale- This beer uses alight lager yeast strain and darkchocolaty malts to redefine what darkbeer can be. In 1997, a Fort Collinsflood destroyed the original recipe ourresearcher, Phil Benstein, found in thelibrary. So Phil and brewmaster, PeterBouckaert, traveled to Belgium toretrieve this unique style lost to theages. Their first challenge was deci-phering antiquated script and outdat-ed units of measurement, but trial anderror (and many months of in-housesampling) culminated in 1554, a high-ly quaffable dark beer with a moder-ate body and mouthfeel.

Hoptober - Golden Ale- Five

hops and four malts make HoptoberGolden Ale a veritable cornucopia ofthe earth. Pale and wheat malt aremashed with rye and oats to create amedium-bodied ale with a creamymouthfeel. Centennial, Cascade,Sterling, Willamette, and Glacier hopsform a bonfire of citrus notes, fruitycheers and a bold finale.

Ranger IPA - American IPA - So,here it finally isNew Belgiums forayinto true American India pale ales.Bring out the hops! This clear amberbeauty bursts at the starting gate withan abundance of hops: Cascade (cit-rus), Chinook (floral/citrus), and

Simcoe (fruity) lead off, with Cascadeadded again for an intense dry hopflavor. Brewed with pale and darkcaramel malts that harmonize the hopflavor from start to finish, Ranger is asessionable splendor for all youhopinistas. Thank your Beer Ranger!

67 New South Brewing Co.Myrtle Beach, SC

www.newsouthbrewing.comWhite Ale - Witbier- AnAmerican interpretation of a classicBelgian wheat ale or witbier. Lightand refreshing, brewed with just a hintof a orange zest and coriander.

Nut Brown Ale - AmericanBrown Ale- Beautiful mahogany color.A traditionally mellow English hopcharacter, in a very drinkable brownale, with pleasant hints of chocolateand caramel in the finish.

Oktoberfest - Oktoberfest- ThisOktoberfest exhibits a clean and crispGerman hop character, slightly domi-nated by a malty smoothness.

Bourbon Stout - Stout- A clas-sic Irish stout aged in WoodfordReserve barrels.

30 North Coast Brewing Co.Fort Bragg, CAwww.northcoastbrewing.com

Red Seal - American Amber Ale-Malt and hops are beautifully marriedin this full-bodied, copper-red paleale. Red Seal is generously hoppedfor a long, spicy finish. An excellentaccompaniment to grilled meats andrich sauces.

Brother Thelonius - BelgianDark Strong Ale- In the style of aBelgian dark strong ale, the beer isrich and robust with an ABV of 9.3%.

La Merle - Belgian Specialty Ale-Le Merle is a rustic ale, pale in color,inspired by the rich brewing traditionsof the Flanders region. Abundanthops and a Belgian yeast strain con-

tribute exotic aromas of tropical fruit.

60 Odell Brewing Co.Fort Collins, COwww.odellbrewing.com

90 Shilling - American AmberAle- The name 90 Shilling comesfrom the Scottish method of taxingbeer. Only the highest quality beerswere taxed 90 Shillings. A shilling wasa British coin used from 1549 to 1982.Odell Brewing thinks youll find thisoriginal ale brilliantly refreshing, andworth every shilling.

IPA - American IPA - A spintraditional IPA, originally shippeEngland to India in the 1700s. varieties of highly aromatic Amhops are added to create a disbitterness profile and an incredhop character.

Bourbon Barrel Stout -Bourbon Barrel Stout- This limedition offering begins with a fuied imperial stout that has note

sweet milk chocolate, smooth vand roasted coffee beans. Thethings get interesting. It is transto Kentucky bourbon barrels waged for four months to le

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