Take the Festival Home - Columbia Opportunity Resource

World Beer Festival Columbia 1

Take the Festival Home

In your hands you hold the key to beer happiness, beer nirvana and beer ecstasy. You have the opportunity to spend four hours up close and intimate with a few hundred beers, and the map to chart the course for beer treasure.

Unless you’ve been under a rock, you are aware that during the past decade the beer world has undergone a complete revolution. While major beer brands are holding their market share, all of the growth, excitement and activity lie in the tiny segment of beer called craft beer, specialty beer or “better beer.” Made by breweries both big and small, these beers come in all shapes, sizes, flavors, aroma, colors, you name it.

The ranks of beer-lovers keep growing as more and more people embrace the wide, wide wonderful world of beer. Overhearing con-

versations at bars about hop varieties isn’t the rare experience that it once was. The choices in the fridge during a playoff game actually require some thought now. Reaching into the tub of iced beers often delivers something rare and exciting. Buying a round now requires serious memory or quick note taking. What is a good beer lover to do to keep up with all of this? Well, you have come to the right place, the right people and the right products. The whole gang at All About Beer Magazine and the World Beer Festival has only one goal behind all the different jobs we hold. All we want to do -

what delivers optimum job satisfaction- is improve your beer IQ. We want you to become more knowledgeable about beer,

better equipped to order something cool, and able to drop the random comment about beer aesthetics.

Back to what you hold in your hand—our Festival Beer Guide. Along with the articles about beer satisfaction, you have a direc-tory and description of all the great beers of the festival. Slip this into your pocket, purse or backpack and take this with you the

next time you head out for an evening at a restaurant or beer. If you’re heading to a beer store for something interesting, take your Festival Guide along. It is designed to help you go to the next level in choosing and appreciating beer.

Really interested in furthering your education? Then take out a sub-scription to All About Beer Magazine, which has led the charge for a better beer world for more than 30 years. Thank you for being amongst the millions of beer lovers nation-wide who are furthering their beer education and becoming hip beer lovers.

Daniel BradfordProducer, World Beer FestivalPublisher, All About Beer Magazine

Producer Daniel Bradford

Vice President Chris Rice

eVent director Erin Heiderman

Beer Acquisition MAnAger Leigh Hambleton

Art director Peter Johnstone

Account MAnAgerAmy Dalton

Business deVeloPMent Adam Harold

educAtion coordinAtor Win Bassett

eVent/consuMer MArketing MAnAger Brandi LaDue

FestiVAl PhotogrAPher Kinsley DeyDey Photography

Volunteer MAnAger Katherine Swartz, Columbia Opportunity Resourse (COR)

MArketing AssociAte Kelly Mahoney

All ABout Beer MAgAzine Chautauqua Inc.501 Washington St., Suite HColumbia, NC 27701tel: 919.530.8150fax: 919.530.8160

www.allaboutbeer.com

W o r l d B e e r F e s t i V A l s t A F F

COLUMBIA – JANUARY 19, 2013

4 World Beer Festival Columbia

T he world of beer has changed dramatically. Twenty-five years ago, virtually every beer sold in the world fit within the light lager category: vaguely

colored, with hints of flavor: very cold, very carbonated, and very clean. Beers were differentiated by their packaging. Then the renaissance began.

After nearly a century of consolidation, only 15 percent of the 2,300 American breweries of the 19th century were still operating. The statistics were no different in Europe. Local and regional breweries were being swallowed by giants. The decline in beer diversity and character accelerated.

Then, as happened with wine, cheese, bread, coffee and numerous other foods, the qualities of beer began to capture the public’s imagination. In country after country, grass roots organizations moved to protect their favorite brew-eries and beers. The Campaign for Real Ale (CAMRA) in England is heralded as the single most successful consumer beer movement, in that it stopped the extinction of real ale. PINT in Belgium worked for the preservation of lambics. The American Homebrewing Association in United States promoted amateur beer making. Even an association to pro-tect traditional German beer gardens emerged.

Then, beginning in the mid 1960s, antiquarian Fritz Maytag took over the failing Anchor Brewery in San Francisco, reviving nineteenth century styles. Merchant Marine Jack McAullife, who missed the ales he had encoun-tered in Scotland, started the first new ale brewery in a century, also in California. Hop salesman Burt Grant, tired of the timid hop flavors, opened the first brewpub, featur-ing the hoppiest beers brewed in the States. Two physicists in Boulder, CO, began the Boulder Brewery to make the British-style ales that they had enjoyed at conferences in England.

And that was just the beginning. By the 1980s, most major U.S. cities could boast a diversity of imported beers unmatched anywhere else in the world. By the mid 1990s over 400 new American breweries had opened, from an all time low of 41 in 1981. State after state removed restric-tions on brewing beer and selling it on the same premises. Homebrewers-turned-entrepreneurs took their favorite reci-pes and went commercial, creating new legions of good beer lovers. With a cry of “Drink local!” microbrewers and pub-brewers produced nearly two million barrels of hand-crafted beer, permanently changing the beer landscape.

Global Beer RevolutionSimilar dramas occurred around the world. Frank Boon breathed life into ancient lambic blending in Belgium. David

Bruce’s chain of London brewpubs reintroduced drinkers there to pub brewing. Prince Luipold of Bavaria restarted his family’s castle brewery and opened a brewpub in Munich, site of the Octoberfest celebration that honored his ances-tor’s wedding 400 years before. Russell Sharp, in a manage-ment buyout, took over the antique Caledonian Brewery, one of the last breweries left in Edinburgh, Scotland and returned it to its classic styles. The Japanese government removed minimum size requirements that protected large breweries, and started an explosion of microbrewery open-ings. The few remaining bière de garde brewers in France found people crowding their doors looking for farmhouse beers.

Fueling this excitement was a cadre of beer lovers and homebrewers—people who, disenchanted with mass marketed beers, had searched for records, techniques, and ingredients of classic beers. Beer lovers like Charles Finkel unearthed exotic styles like Russian imperial stout and returned them to the public. Authors such as the late Michael Jackson directed the public’s attention to regional flavors found in corners of countries. Homebrewers, Randy Mosher to name one, unravelled the mysteries of making beers not tasted in almost a century. The audacious, like Charlie Papazian, began adding unusual ingredients to his homebrew, sparking brewhouse experimentation.

By the 1990s, American craft brewing had been seized upon by investors, with the result that the number of brands grew—as did consumer confusion. A famed “shake-out” removed brewing companies that couldn’t both brew good beer and run a smart business.

As we moved into the new millennium, the American brewing community is diverse, professional, adventurous—and an accepted part of the landscape. Specialty beers are no longer an oddity: even beer drinkers who stick to the main-stream styles realize that he choices are much wider.

With convenience stores and gas stations including pale ales and Belgian-style wit beers in their coolers, there’s no going back on beer diversity. —Julie Johnson

BEER EDUCATION

The Renaissance in Beer


Abbey brewery. Founded by monasteries in France, Belgium and Switzerland, abbey breweries are still sometimes on the original site, but most often are names licensed to a commercial brewery. Generally traditional recipes are used.

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

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

Ale. One of the two major families of beers, produced by yeast strains that operate at warm temperatures, and at the top of the brewing vessel (hence, “top-fermented”). Quick fermen-tation at relatively warm temperatures produces typical fruity and spicy notes in ales. The traditional beer styles in England and Belgium, although lager-loving Germany also produces some spectacular ales.

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

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

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

Black patent malt. Malted barley roasted at high tem-peratures, black patent malt gives a darker color to the beer.

Body. The particular viscosity of a beer is described as full-bodied, medium-bodied, or light-bodied, depending on the sense of “thickness” or “thinness” in your mouth. Also called “mouthfeel.”

Bottom-fermenting yeast or lager yeast. The yeast used to make lagers is active—it ferments—at colder temperatures 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 the combina-tion of malt, hops, yeast, and other additives such as fruit.

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

Caramel malt. A sweet, coppery malt, caramel or crystal malt imparts both color and flavor to beer. Caramel malt has a high concentration of unfermentable sugars that sweeten the beer, contributing to head retention.

Cask conditioned. The essence of the real ale revolu-tion in England, cask conditioning an ale delivers a beer that is still alive and evolving with delicate complex flavors. Very sensitive, it requires the ministrations of a talented brewer and cellarman.

Continuous brewing. Most major breweries use con-tinuous brewing, whereby beer is constantly moving through the brewing stages, as opposed to single batches being made independent of each other.

Contract brewer. Companies that hire a brewery to make beer to their specifications are called contract brewers. Some companies provide staff to oversee the brewing of their beer; others provide only the recipe to the brewery.

Craft beer. A controversial term, it generally refers to beers brewed in traditional styles, without adjuncts or chemi-cals, made in small batches by small brewing companies.

Esters. Esters are chemical compounds that result from the interaction of acids and alcohol, causing fruity flavors and aro-mas, such as banana, blueberry and pear, that intentionally or unintentionally occur in some beers.

Fermentation. The process of producing alcohol and car-bon dioxide through the actions of yeast on sugars.

Fining. A process of producing a “bright” beer by clearing the beer of unwanted haze through the addition of ingredients such as isinglass or Irish moss, which takes particles out of the solution.

High gravity brewing. Now used by some microbrew-eries, high gravity brewing means making concentrated wort and diluting it with water. It’s an economical way to make more beer with less equipment.

Homebrew. Beer made at home. Conservative estimates have over two million Americans homebrewing.

Hops. One of the four principal ingredients in beer, hops are flowers from the vine Humulus lupulus, added to beer as a preservative, bittering agent and aromatic.

Hydrometer. A thermometer-like device used to measure the gravity, or proportion of alcohol to water, of beer.

Keg. A vessel for serving beer in large quantities, varying in size from five to 10 gallons.

Kraeusening. A German technique for adding fresh, young beer to a fully fermented batch, kraeusening is expen-sive and complex but adds character to lagers.

BEER EDUCATION

Glossary of Beer Terms


Lager. One of the two major families of beers, produced by yeast strains that operate at cooler temperatures, and at the bottom of the brewing vessel (hence, “bottom-fermented”). Longer fermenta-tion at relatively cool temperatures produces beers that are typi-cally clean and free of side flavors. The traditional beer styles in Germany and central Europe.

Malt extract. Malt extract, either a powder or syrup, results from evaporating excess water from mashed malted barley.

Malted barley. The basis of beer, malted barley results from sprouting and germinating barley for optimum starch content.

Mashing. The preparation of the wort or liquid base of beer, mashing converts starches to sugars by heating malted barley with water.

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

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

Primary fermentation. After pitching the yeast (adding the yeast to the wort) and during the first five days on average, fermen-tation converts the sugars to alcohol, and produces carbonation in the 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 at the 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 on the beer style.

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

Stealth microbrewery. A recent, and tongue-in-cheek term (also “faux micro”), this refers to a large brewery that creates a brand name which suggests a small brewery under which it mar-kets specialty beers.

Specialty brewery. The majority of the beer produced in the world fits loosely into the so-called international lager style. The other 60-plus styles are termed specialty beers. Specialty breweries concentrate on these styles.

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

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

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

Zymurgy. The art and process of fermentation.


T oday’s revolution in beer originates in the rediscovery of 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 old breweries.

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 some styles and emergence or extinction of others.

Top Fermentation Styles: The Ales

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

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

India pale ale. An historical artefact, India pale ales emerged from 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 led to a well-rounded, big malty beer with negligible hop flavor.

Porter. A very romantic style, porters harken back to pre-industrial England. Dark brown with ruby highlights and a slight malty nose, porters have a medium, slightly chewy body with a clean, quick finish.

Stout. Having descended from porters, stouts are darker in color, almost black. Ranging from dry to sweet, these medium body beers start with a toffee, espresso profile and most finish with a gristy dryness.

Bottom Fermentation Styles: The Lagers

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

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

Vienna. Similar to Märzen, 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 ruby color, malty beginning and dry finish.

Bock. Not what was left in the vats from the winter, but a beau-tiful spring beer with quite a goat’s kick. The basic style (there’s maibock, helles bock and doppelbock) has a brown/ruby color, strong malt aroma with rich medium body and bitterness for balance only.

Dunkel. The original dark lagers, dunkels predate the beautiful golden pilsener with their brooding dark color, and malt notes in the profile. Dunkels are complex with slight sweetness and balancing bitterness.

Wheat Beers

American wheat. A lighter, more carbonated ale, golden in color with a light, dry finish. American wheats focus on refresh-ment and are attracting new converts to specialty beers.

Berliner weisse. Extremely light and highly carbonated, this weisse beer is highly acidic, and some drinkers choose to add their own syrups. Best tasted at sidewalk cafes in Northern Germany.

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

Hybrid Fermentation Styles: Blending Brewing Techniques

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

Kölsch. The legal name used only for beers of made in Cologne, kölsch is pale gold, low in hop flavor and aroma with a dry finish.

Cream Ale. Uniquely American, cream ales combine warm fer-mentation with cold lagering, producing a fruity, clean, dry flavor.

Specialty Beer Styles: Unusual Ingredients

Lambic. Spontaneously fermented beers from Belgium, where the yeast is not manually added but allowed to drift in from the surrounding countryside—probably the oldest brewing method still practiced. Lambics complex flavors can be enhanced by the blending together of different aged beers. Lambics are also combined with fruit such as raspberries (framboise) or cherries (kriek) for sweeter beers that retain lambic’s underlying wild character.

Smoke beers. From Scottish ales to Bamberg rauch biers, smoke-flavored styles are as provocative as they are curious. The addition of smoked malt (for example, peat or beachwood-smoked) adds a level of complexity.

Trappist. Only seven monastic breweries can use this appel-lation, six in Belgium and one in Holland. Top fermented with multiple fermentations, Trappist ales are united by rich, com-plex, yeasty flavors; deep auburn colors and big satisfying flavor.

BEER EDUCATION

A Sample of Classic Beer Styles


T here is a world of difference between appreciating beer and guzzling beer. The alcohol

content of beer generally ranges from 3 percent to about 8 percent by volume, with most beers at around 4 to 5 per-cent. As with the other four principal ingredients in beer, alcohol also has its characteristics. Whether it’s taking the edge off a day at the office, complement-ing a well-cooked meal or contributing to pleasant company, alcohol can add to life’s pleasures.

However, an excess of alcohol has destructive effects. For individuals who consume alcoholic beverages abusively,

the negative impacts range from painful hangovers to anti-social and dangerous behavior. For society, it can result in 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 to seek redress for alcohol-related harm done to communities. In effect, these individu-als who consume or serve alcohol without regard for its consequences have broken a social contract to protect others from excess. At the heart of individual responsi-bility is respect for this social contract.

While blood alcohol content (BAC) is a precise measure, the rate at which alco-

hol enters your bloodstream varies. Food in the stomach, higher body weight and low fat ratios slow the absorption rate down. Taking drugs, legal (cold medicine, for example) or illegal, can adversely affect tolerance, as can mental state. The spacing of drinks, taking time out or drinking alternative beverages, slows alcohol absorption.

Recognizing your own reactions to alcohol and knowing when you are near-ing the line between responsible and irre-sponsible behavior are absolutely indis-pensable to honor the social contract, and to enjoy a fine beer.

—Julie Johnson

BEER EDUCATION

The Responsibility of Beer

FESTIVAL SPONSORS

COLUMBIA – JANUARY 19, 2013

Thank you, to our sponsors and partners, who helped make World Beer Festival—Columbia 2013 a great success. Their assistance in promoting ticket sales; extending our advertising reach; underwriting seminars, production costs and the Beer Guide; hosting promotional and hospitality events, etc.—helped us exceed our greatest expectations!


BEER EDUCATION

How Much is Too Much to Drink if You’re Driving

A ny alcohol you drink can be detected in your blood, and chemical tests can deter-mine your blood alcohol concentration

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

Drinking any amount of alcohol can impair your ability to drive. A driver with a BAC between 0.05 and 0.07 percent is presumed to be driving while his abil-ity to drive is impaired (DWI). A driver with a BAC of 0.08 percent or more is presumed to be driving under the influence (DUI). Both DWI and DUI convictions can mean penalties including jail, fines, public service and loss of your driving license.

Know your limit. Your life, and the lives of others, depends on it.

WE’VE GOTISSUES...

ON NEWSSTANDSEVERY WEDNESDAY

or online at FREE-TIMES.COM


W hat happens when the ingredients of beer—malted barley (malt), water, yeast and hops—are combined? Let’s

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

The first ingredient, malted barley, would make a perfectly respectable breakfast cereal: crunchy, bready, slightly sweet. The brewer mills the malt, cracking the grains between rollers to expose more surface area. Then, just as tea leaves or coffee grounds are steeped in water to extract their flavors, the malt is heated with water in a large kettle called a “mash tun.” The hot water pulls the sugars from the malt into a solution known as “sweet liquor.”

The brewer rinses the malt (“sparging”) and strains it to get the last of the sugars into solution. The malt is now “spent grain,” useless for beer, but still good for baking, or for animal feed.

The sweet liquor is piped into the next large tank in the brewery, the brew kettle. Here, hops—green, cone-like flow-er—are added and boiled with the liquor. Hops added early in the process preserve the beer and add welcome bitterness to balance the sweetness of malt; a dose of hops at the very end adds the flowery aroma we prize in many beers. The new stew of malt sugars, hop flavors and water is called “wort.”

The Magic of FermentationCooled to the right temperature, and chock full of sugar, wort is the perfect diet for yeast, the uni-cellular organisms that do the work of fermentation. The yeast is pitched in and goes ingesting sugar and making more yeast. But the brewer isn’t interested in yeast propagation, but in the by-products of the process: when yeast consume sugars, they release carbon dioxide and alcohol, as well as the interesting extra fruity or spicy flavors we associate with beer.

After a while, the food runs low, and the increasingly alcoholic atmosphere becomes unfriendly: the yeast slow down, or even die. Fermentation is complete.

The “green” beer is transferred to conditioning tanks to age. If the beer is an ale—a beer produced by a yeast that works at relatively warm temperatures—it can be ready to drink within days. If it is a lager, produced by a yeast that works at lower temperatures, it will need conditioning (“lager-ing”) at a cooler temperature for several weeks or longer.

At this point, the beer is almost ready for you. In a brewpub, you can order beer from serving tanks adjacent to the fermentation tanks—as fresh as beer can be. A distributing brewery puts its beer into bottles or kegs at this stage, either bubbling with the natural CO2 the yeast releases into the brew, or with the carbonation augmented in the beer or at the point of dispense. Either way, you should end up with a glass of fresh beer, packed with complex aroma and flavor.

Take a moment to gaze through the golden, amber or mid-night liquid. Its elements have been soaked, warmed, germi-nated, toasted, milled, steeped, boiled, cooled, fermented, fla-vored, aged, gassed, and chilled. Four simple ingredients have been through a lot to make that simple glass of beer. Enjoy it!

—Julie Johnson

BEER EDUCATION

How Beer is Made


How to Choose a Beer You’ll Enjoy

BEER EDUCATION

P erhaps you’re attending your first beer festival. You enjoy beer, but you’ve never wandered far beyond

mainstream lagers. Suddenly, here at over 300 beers, falling into as many as 70 styles. How do you decide where to start?

Or perhaps you love beer in all its diversity, but your companion doesn’t particularly care for the beverage most often associated with beer—the interna-tional pale lager style that makes up 90 percent of 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 beer style that has some of the same characteristics.

If you enjoy: Try these beer styles:

Coffee, chocolate Stouts and portersSauvignon blanc, Kriek (cherry) lambicother acidic white winesChardonnay, toasty whites Authentic hefeweizen, dunkelLighter red wines Biere de gardeBold, fruit-forward red wines Russian imperial stoutChampagne Belgian wit beerPort Barley wineGin and tonic India pale aleBourbon Belgian dubbles, doppelbockMilk shake Milk stout


T here is a difference between drinking beer, which is a wonderful pastime, and tasting beer, which is a more focused approach to learning about what you

like and why. By taking the time to observe and talk about the beer you’re tasting, you can appreciate its complexity. You’ll also know how to find other beers you’ll enjoy, wher-ever 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 at the foam: every style throws a characteristic head, some scanty, 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 notes—these hint at a malt-accented beer. Or is the aroma floral, grassy or citrussy? These may come from the hops.

Sip the beer. Beers vary in viscosity—what beer lover call “mouthfeel.” Is it thick or thin in your mouth? Then appreciate the changing flavor in the beer. You may detect sweet, candy-like, caramel, fruity, yeasty or spicy flavors. Or you may be reminded of toast, cloves, fresh apples or orange marmalade. Other flavor notes take over once you swallow the beer.

Taste is very subjective and individual; so feel free to iden-tify the flavors in any way that makes sense to you? Bananas? Soy sauce? Birthday cake? If that’s what you sense, it’s correct.

A note about sequences:Everything we taste affects whatever we put in our mouths next, so bear in mind that every beer you sample will be affect-ed by the previous sample. The best plan is to start with beers that are lighter in character, and work up to heavier beers, so as not to overwhelm the more delicate beers. Or pause, have some water, and eat something neutral—pretzels can’t be beat!

—Julie Johnson

BEER EDUCATION

Tasting Beer, and the Importance of Beer Sequence


BEER EDUCATION

Pairing Beer and Food

B eer isn’t just for brats and pizza anymore. With the proliferation of beer styles that are widely available, there really is a beer that can complement any food

at all. In fact, some beer lovers will insist that beer is a bet-ter companion for beer than wine, and it’s certainly true that certain foods that are awkward partners with wine find their perfect match 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 overwhelm a delicate food.

Look for a flavor “hook.” Brooklyn Brewmaster Garrett Oliver 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 sautéed foods develop sweet, caramelized flavors. A beer with caramel notes, such as a dun-kel, will underscore these flavors.

Or, find an exciting contrast. When serving a very rich food, pair it with a beer that will cut through the oili-ness and refresh the palate. For example, offset the intense, oily character of grilled salmon by pairing it with an assertively bit-ter India pale ale.

Desserts and sweeter beers can be wonderful companions. Chocolate desserts and stout are a natural pairing, or try a creamy dessert with a porter (complement) or a fruited lambic (contrast). —Julie Johnson


The beer scene in Columbia continues to grow at a phenomenal rate, though this has happened a little more slowly than other regions in the Southeast.

There is a good reason for this. For years, state legal restrictions on the alcohol content of beer made many classic beers and beer styles illegal in South Carolina. This shackled the development of a real beer culture in this area. Six years ago, these restrictions were finally removed and the beer scene in Columbia is “catching-up” with other parts of the country. The progress is exciting. Breweries and wholesalers see the potential for fine beer in this area and are making an incredible selection fine beer available and consumers are responding enthusiastically.

Retail bottle shops are a major factor in the growth of beer culture in Columbia. This area has five major stores that are committed to world-class beer and Columbians now have access to the finest beers brewed around the world. This access to the diverse world of fine beer is the key element in the development of real beer culture.

The retail shops are Green’s Beverage Warehouse in the Seven Oaks/ Irmo area, Morganelli’s in Forest Acres, Green’s downtown location, Sam’s Fine Wines in Lexington and Total Wine in the Harbison area. A new store, the Wine Garage, has just opened on North Main Street near Elmwood Avenue and it is committed to craft beer. Surprisingly, the densely populated Northeast section does not have any major beer shops. Grocery stores serve this area; however, the beer selection stock varies from store to store but Piggly Wiggly, Publix and some of the Bi-Lo stores stock good selections of craft beer.

Green’s Beverage Warehouse is the leader in this market and is setting the pace for retailers. Store Director Wes Patrick

is a knowledgeable beer enthusiast and stocks his large store with an eclectic array of almost every beer style from Belgian Trappist ales to the most exotic barrel-aged beers. Fine beer is so important at this store that Belgian beers have taken over the cool room formerly used for the most expensive wines.

Morganelli’s beer department is managed by Bryan Peter. Bryan is a knowledgeable beer enthusiast and he keeps Morganelli’s well-stocked with an wide selection of fine beers ranging from the latest ones produced by South Carolina and American craft brewers to the classics produced by the finest European breweries. Bryan and the friendly staff at Morganellis provide excellent customer assistance and are glad to order special beers for their customers.

Almost five years ago, Green’s opened innovative growler stations in its two Columbia locations. A growler station is the same as a draft station in a bar. In a retail shop, however, attendants fill glass jugs or “growlers” with draft beer for home use. The glass growlers are refillable and environmentally friend-ly but the principal advantage is the unmistakable freshness that only draft beer delivers.

Growler stations are now firmly entrenched as a part of the Columbia retail market and Green’s Beverage Warehouse continues to set the pace for the market with an amazing 24 tap growler station. Morganelli’s follows with eight taps of fresh draft beer. Both of these stores keep South Carolina brewers like Coast, Westbrook, Thomas Creek and R. J. Rockers on tap on a regular basis.

BEHIND THE SCENES

Columbia’s Beer Scene is Hop’ning

The Flying Saucer

World of Beer

Two years ago, retailers were finally allowed to hold beer tastings in their stores. Most retailers are not offering regular beer tastings; however, Green’s Beverage Warehouse is taking full advantage of this marketing opportunity. Almost every Thursday and Friday afternoon, the guys at this location offer free tasting of the beers on the growler station. These tastings combined with Wes Patrick’s shrewd buying of kegs of rare, limited-release beers have made their growler station a huge success as well as introducing their customers to unique and interesting beers.

A local craft brewery is a key element for a vibrant beer culture- Columbia has not had a brewery for a hundred years. This is finally changing. Two local “twenty-somethings,” Joseph Ackerman and Matthew Ellisor, both successful homebrewers are pursu-ing their passion for brewing by starting a commercial brewery, Conquest Brewing Company, Inc. With the help of good advisors and a number of local beer enthusiasts who have invested with them, their dream of a local brewery is now a grass-roots reality. Conquest’s brewing equipment has been pur-chased, installed and testing is currently underway and its federal license has been obtained. The state license is pending. The brewery is located near Williams- Brice Stadium and will have a tasting room for sampling their beers in connection with tours of the facility. When the final license is issued, Conquest’s beers will be available at selected bars and retail growler stations as well as at the brewery.

This growth in the retail market in Columbia has strengthen the bar business for craft beer. For an evening of beer hunting, the Vista area of Columbia is the undisputed place to go. The Flying Saucer Draught Emporium on Lady Street has an incredible 81 taps of draft beer and plenty of bottles as well as tasty sandwiches, brats and pizzas. Each week the Saucer features different promotions includ-ing a “Brewery Nite” spotlighting a specific brewery and a “Rare Keg Nite” featuring a fresh keg of a limited-release beer from a craft brew-ery.

The one year old World of Beer is located around the corner from the Saucer at 902 F Gervais Street and is challenging the Saucer for the lead in this area. WOB is an impressive beer bar with 70 taps of draft beer along with hundreds of different bottled beers. WOB has started limited onsite food service but its primary emphasis remains fine beer though it has arrangements with restaurants in the area so customers can order food that will be delivered to them at WOB. World of Beer has monthly featured beers and regular promo-tions including Brewery Nights, rare kegs tapings and live music on weekends. This is a unique and very special beer venue with its comfortable setting and a well-trained staff that knows beer and is ready to guide you through its extensive beer selection.

Across Park Street from WOB is the Liberty Tap Room and Grill. Liberty has a total of 62 draft taps and features three beers on tap that are made by an affiliated brewery in Myrtle Beach as well

as great selection of American and Belgian craft beers. Liberty is a good place to eat and enjoy a pint or two in its restaurant area or in its spacious bar. Nearby on Gervais Street, is the Mellow Mushroom. The Mushroom has made a serious commitment to good beer and has 29 taps of excellent beer and hundreds of bottles of beer and, of course, delicious pizzas.

Columbia’s only brewpub is the Hunter-Gatherer located on South Main Street not f ar from the action in the Vista. H-G brews excellent beer generally in the English-style. H-G is a great place to meet with friends and enjoy a pint of reliable craft beer in an eclectic setting with a wide variety of tasty food.

The Harbison Area is a growing area for beer centric establishments and is worth a beer hunting trip. The British Bulldog Pub on Bower Parkway has 30 taps of English and craft beer along with an excellent selection

of bottles in an atmosphere reminiscent of an English country pub. English-style pub grub is available as well as soccer on the televisions. Nearby is the Cigar Merchant. Primarily a cigar store, this shop has a few taps of excellent beer along with an extensive bottle selection


Liberty TapRoom

Continued on following page.


This is a rare spot that allows you to enjoy a fine cigar with a good craft beer.

Not far away on Columbian Boulevard, is the Carolina Ale House. This is a very popular spot in the Harbison area with a good selection of craft beer from its 30 draft taps and extensive bottle selection. Carolina Ale House is famous for its delicious food, fun atmosphere and loads of televisions.

There are other spots in Columbia for fine beer that should be visited. A promising new venue on Rosewood Drive is The Kraken Gastropub. This place opened a few months ago and provides exceptional food with a generous selection of craft beer. The Kraken is owned by local beer enthusiast Aaron Klugh and is one of the rare beer-centric restaurants in Columbia. Nearby in Five Points, the venerable Publick House is a great place for a pint of craft beer in a neighborhood bar setting and just down Devine Street is Delaney’s Music Pub that features live music, food and fine beer.

Full service restaurants are slowly catching on to craft beer and a few are noteworthy. Motor Supply, Mr. Friendly’s, Rosso and Solstice Kitchen are all great places to find world-class beer to pair with their creative food offerings that are beautifully pre-pared and presented. Most of these restaurants have occasional beer dinners that should not be missed. Cheers and Enjoy!

—Gerald Jowers

The Carolina Ale House


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1 terrapin Beer co. 2 Batch 19 4 highland Brewing 5 crispin cider 6 Blue Moon 7 dos equis XX 8 sweetWater Brewing co. 9 Jacob leinenkugel Brewing co.11 Full sail Brewing co.12 dundee Brewing co.13 oskar Blues Brewery15 lagunitas Brewing co.16 george killian’s18 thomas creek Brewery19 henry Weinhard’s20 Brooklyn Brewery23 new south Brewing co.24 new Belgium Brewing co.26 Pilsner urquel 26 Birra Peroni27 rJ rockers Brewing co.31 Abita Brewing co.32 Yuengling Brewery40 Windy hill orchard41 Palmetto Brewing co.43 conquest Brewing44 Aviator Brewing co.45 o’dempseys Brewing co.46 Almaza Beer47 spoetzl Brewery48 sierra nevada Brewing co.49 Bottletree Beer co.51 guinness52 Amstel52 heineken53 rogue Ales54 carolina Beer co.

55 Foothills Brewing co.56 Anchor Brewing co.58 sapporo usA59 old speckled hen59 Weihenstephaner60 the duck-rabbit Brewery61 Founders Brewing co.62 Boulder Beer co.64 Pacifico64 negro Modelo

BREWERY LIST


31 Abita Brewing co.Abita springs, lAwww.abita.comn Purple Haze - American Wheat Beer - A crisp, American-style wheat beer with raspberry purée added after filtration. Therefore, you may see raspberry pulp in the beer. The raspberries provide the lager with a subtle purple coloration and haze, a fruity aroma, and a tartly sweet taste. 4.2% ABV.n Biere de Garde - Biere de Garde - Made with pilsner and wheat malts as well as oats. This will give the beer a light color but it will still be full bodied and strong. It will also give the beer a cloudy appearance.n Abita Select Roggen Weizen - German Hefeweizen - a stronger version of a German hefeweizen with rye malt added. The beer contains 20% malted rye as well as malted wheat and barley.n Turbodog - Brown Ale - Turbodog is a dark brown ale brewed with pale, caramel, and chocolate malts and Willamette hops. This combination gives Turbodog its rich body and color and a sweet chocolate, toffee-like flavor.

46 Almaza BeerBeirut, lebanonwww.almaza.com/lbn Almaza - Pilsner - A refreshing European style pilsner and the num-ber one selling beer in Lebanon.

52 Amstelzoeterwoude, netherlandswww.amstel.comn Amstel Light - Pale Lager

56 Anchor Brewing co.san Francisco, cAwww.anchorbrewing.comn Anchor Bock - PorterBock - Dark satiny texture with rich hints of chocolate, caramel and roasted barley. Our interpretation of the strong German Beers that signal the

coming of Spring. Blend of Malt and fresh whole cone hops. n Anchor Steam - California Common - Deep Amber color, thick Creamy head, Rich Distinctive Flavor to a brewing process like no other, blend of pale & caramel malt, fermentation with Lager yeast at warmer temperatures in shal-low open air fermenters and gentle carbonation in our cellars through an all natural process called kraus-eningn Anchor Liberty - Pale Ale - Pale Malted Barley, fresh whole-cone Cascade Hops and special top fermented yeast. Gentle carbon-ation is created through “”bunging”” gives this beer a distinctive hop bouquet and balanced character

54 Aviator Brewing co.Fuquay Varina, ncwww.aviatorbrew.comn Devil’s Tramping Ground - Belgium Style Triple - A Belgium Style triple with a Carolina Flair.n HogWild - India Pale Ale - An India Pale Ale with a balanced flavor.

2 Batch 19golden, cowww.batch19.comn Batch 19 - Lager - Batch 19 is derived from a recipe found in an old logbook discovered in brewery archives dating back before 1919, when Prohibition banned beer throughout the country. Prohibition was enforced in Colorado in 1916. The pre-Prohibition style lager deliv-ers a bold, hoppy flavor that is sur-prisingly well balanced. n Third Shift Amber Lager - Vienna - Third Shift Amber Lager is a classic, tasty amber lager with that familiar golden amber hue. What makes it unique is that the malty flavor is lightly toasted rather than strongly caramel flavored, and it features a dash of nutty character and a very clean hop bitterness Crisp, clean and refreshing best

describes this beer. A winner at the highly renowned 2012 World Beer Cup and gold medalist at the Great American Beer Festival.

26 Birra Peronirome, italywww.peroniitaly.comn Peroni - Pale Lager - The origi-nal Italian lager. Peroni is the num-ber one lager brand in Italy and has been for over one and a half centu-ries. This premium, clear, golden-yellow lager, with 4.7 ABV, is the result of the dedication to brewing of generations of the most qualified braumeisters. Brewed using the fin-est spring barley malts and hops, its taste is slightly bitter. A refreshing smooth lager, Peroni is suitable for all occasions.

19 Blitz-Weinhard Brewing co.hood river, orwww.henryweinhards.comn Henry Weinhard’s Woodland Pass IPA - IPA - Originally devel-oped for British sailors stationed in India, IPAs were aggressively hopped to help prevent spoilage on long ocean voyages. Now that spoil-age isn’t as big a problem, we’ve eased up on the hoppiness just a hair to let the caramel malts shine through. It’s a big beer with big flavor that really lets you appreciate hops in all their glory.n Henry Weinhard’s Blue Boar - Pale Ale - The term “”Pale Ale”” was originally used to describe any beer that was simply not dark. But today it’s a unique beer unto itself. When done right, Pale Ale is one of the things that just makes every-thing seem right with the world. And our Blue Boar is Pale Ale done very, very right. Double-hopped for a light, citrusy flavor, it’s everything a Pale Ale should be.n Henry Weinhard’s Blond - Lager - A classic take on a historic beer, Henry Weinhard’s Blonde Lager is like drinking a bottle of history. Delicious, delicious history.

With a rich, sweet flavor that traces its roots back to the old country, Henry Weinhard’s Blonde makes it easy to see why this is a style that has never gone out of style.

6 Blue Moongolden, cowww.bluemoonbrewingcom-pany.comn Belgian White - Witbier - It started with our brewmaster, Keith Villa, wanting to craft a beer inspired by the flavorful Belgian Wits he enjoyed while studying brewing in Belgium. He brewed his interpretation using Valencia orange peel versus the traditional tart Curaçao orange peel, for a subtle sweetness. Then he added oats and wheat to create a smooth, creamy finish that’s inviting to the palate. As a final touch, he garnished the beer with an orange slice to heighten the citrus aroma and taste. Its natural unfiltered appearance adds to the depth of flavors in Belgian White*.n Winter Abbey Ale - Belgian Ale - It’s no secret that it gets pretty cold here in Colorado. So early on in the brewery’s history, our brew-masters wanted to create a beer that would do the trick on a snowy winter day. Today, we craft our winter wonder with roasted malts and dark Belgian candi sugar for rich caramel and toffee notes. It’s perfect on those winter days when you’re stuck inside.

Boston Beer co.Boston, MAwww.samueladams.comn Samuel Adams Boston Lager - Amber Lager - Brewed by traditional methods with only the fin-est ingredients, including Bavarian noble hops, Boston Lager is full-flavored and balanced. The malty sweetness, contrasted by hop spici-ness and followed by the robust, smooth finish, sets the standard for all the Samuel Adams beers.n Samuel Adams Alpine

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


Spring - Kellerbier - Unfiltered lager with bright floral, citrus notes. It is both satisfying and refreshing, mak-ing it the perfect beer for spring.n Samuel Adams Whitewater IPA - Wheat IPA - They love hops at Samuel Adams, and while they enjoy traditional IPAs, they thought we might spice things up a little bit, literally, by combining the intense hop character of an IPA with the crisp spicy wheat character of a Belgian-style white ale. The result-ing fusion-style brew is Samuel Adams Whitewater IPA.n Samuel Adams Belgian Session - Belgian Ale - Fruity, slightly spicy flavors from the Belgian yeast are balanced by subtle toffee and caramel notes from the malts. Hops give the beer a lemon citrus character.n Samuel Adams Chocolate Bock - Bock - Rich character of a Bock with the robust flavor and creamy texture of chocolate.n Latitude 48 IPA - IPA - Samuel Adams Latitude 48 is a unique IPA brewed with a select blend of hops from top German, English and American growing regions all located close to the 48th Latitude within the “”hop belt”” of the Northern Hemisphere. The combina-tion of hops in this beer creates a distinctive yet not overpowering hop character.n Samuel Adams Black & Brew - Coffee Stout - A dark rich brew that combines roasted cof-fee with a rich, full-bodied stout. Finishes with underlying roasty notes of chocolate, caramel, and dark fruit.n Samuel Adams Merry Mischief - Gingerbread Stout - The flavor of gingerbread comes alive with the smooth sweetness and heartiness of dark roasted malts and a touch of wheat.

49 Bottletree Beer co.tryon, ncwww.bottletree.comn BottleTree Blonde Ale - Belgian Golden Ale - 75% Pilsner malt, 25% white wheat malt. Saaz and Mittelfrüh noble hops with Belgian yeast, w/o addition of spices. 6.0% alc/vol, 25 IBUs. Well attenuated with very tight Belgian lace, and crystal clarity.Food Pairings: Shrimp and grits, andouille sausage, boudin, seafood gumbo, jambalaya, crawfish, shrimp, crab, fish, alligator, collard greens, turnips, ham, pit BBQ, fried green tomatoes, and any other spicy dish of your liking. This beer was paired to go with just about any dish, and especially good with spice.n BottleTree Imperial Red Ale - Imperial Red Ale - Magnum and East Kent Goldings hops, legendary floor malted Maris Otter, Irish Ale yeast, 7.5% alc/vol. 83 IBU.Food Pairings: Meats such as beef, lamb, pork, pheasant, deer, wild game, served with potatoes, cab-bage, soups, sauces, farmhouse cheeses, and bread. Seafood such as salmon, scallops, crab, lobster, and oysters. Best enjoyed with a rich hearty meal in a rustic setting-- in spirit, anyway.

62 Boulder Beer coBoulder, cowww.boulderbeer.comn Hoopla - Pale Ale - In search of the perfect festival beer, our Boulder Beer brewers and Kyle Hollingsworth, keyboardist of The String Cheese Incident and an avid homebrewer, joined creative forces. Imagination and improvisation flowed freely, and Hoopla was born. Hoopla Pale Ale is dry-hopped with generous amounts of Glacier hops for a fruity, floral hop aroma and flavor that will have your taste buds dancing.n Honey of a Saison - Saison - A Honey of a Saison is a swarm of fla-

vor and a stinger at 11.5% ABV. The French Saison yeast produces big, estery, phenolic aromas and flavors, while the Wildflower Honey lends a spicy, sweet aroma with essence of dried fruits. Champagne Yeast is also used to complete fermentation and create a dry finish. A strong malt bill imparts a rich, golden honey color to the ale, and it shows low hop bitterness at 25 IBU’s.n Mojo IPA - IPA - Introduced in 2003, this IPA from Colorado’s First Microbrewery is anything but traditional. Mojo India Pale Ale was inspired by the English who first shipped their ales to India and the Far East – but brewed with an atti-tude of the great American West. Pale in color but packed with flavor, Mojo reflects the perfect balance of hop bitterness and malt character. The unique Amarillo hop creates a big citrus flavor with an ultra-crisp dry finish. 7.2% ABV.n Hazed & Infused - Amber Ale - This unfiltered amber ale is “Hazed” in its natural state and “Infused” during dry-hopping with Crystal and Centennial hops, creating a flavorful, aromatic brew unlike any before it. Tapping into the creative spirit that launched Colorado’s First Microbrewery, the brewers at Boulder Beer Company have blended together four different hop varieties to give Hazed a unique aroma, with just enough yeast for a full mouth feel and a smooth, easy finish. So sit back, relax and get hazed. 5% ABV

20 Brooklyn BreweryBrooklyn, nYwww.brooklynbrewery.comn The Concoction - Herbed/Spiced - Styled after the “”Penicillin”” mixed drink. Based on Peat Smoked Malt, infused with Fresh Ginger, Lemon, Zest and Honey. This is the last of it in SC and has been cellared to blend the infusion to a new profile.

n The Companion - Wheatwine - Commemorating Garrett Oliver’s “”The Oxford Companion to Beer”” this brew is a collaboration between three of the contributing authors, including GO. It is a Wheatwine using floor malted barley and wheat from the UK.n Post Road Pumpkin Ale - Pumpkin Ale - Our Classic Pumpkin Ale that is always a hit. We saved some for this event!

54 carolina Beer co.Winston-salem, ncwww.foothillsbrewing.comn Cottonwood Endo - American IPA - True to its NC roots, this American IPA delivers on the floral, hoppy notes that made Cottonwood a Boone, NC favorite. 100% malted barley and copious amounts Cascade, Magnum and Chinook hops.n Carolina Blonde - American Cream Ale - Two row barley, a hint of wheat and noble hops make Carolina Blonde exactly what a craft brew American Cream Ale should be. Clean, refreshing flavor. Rich, golden color. Unmistakable smoothness. Brewed right here in North Carolina.n Cottonwood Frostbite - Black IPA - A careful blend of barley and roasted wheat malts deliver a clean finish, backed up by a big blast of Pacific North West aroma hops. 74 IBUs, 6.5% ABV.

43 conquest Brewing co.columbia, scwww.conquestbrewing.comn Artemis - American Blonde - With a crystal clear blonde body and fluffy white head, her efferves-cence emanates as she quenches your thirst and caresses your tongue with mild notes of Centennial and a delicate malt profile. Her war-rior spirit can be experienced in the mild bitterness that is perfectly bal-anced with the refreshing, honey-like sweetness. Experience her for

World Beer Festival Brewery Listing B-C

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yourself. You will know the purity of the noble-born.n Sacred Heart - India Pale Ale - Sacred Heart IPA pays homage to the past while redefining the future. Blurring the lines between East Coast and West Coast IPA, it is both balanced and bitter, both tropical and satisfying. Double dry hopped with Citra and Centennial for a huge, juicy hop flavor that is remi-niscent of Mango, Pineapple and Grapefruit, Sacred Heart will satisfy the most hardcore of hopheads while maintaining an approachability that even a new craft beer drinker can enjoy. A six-step mash lends a ridiculously complex malt backdrop to the main event: the hops.

5 crispin ciderMinneapolis, Mnwww.crispincider.comn Crispin Original - Cider - Crispin Super Premium Hard Apple Cider is naturally fermented using fresh pressed apple-juice, not apple-juice concentrate, from a premium blend of US West Coast apples, with no added malt, grape-wine, or spirit alcohol. The Crispin crisp flavor is smoothed with pure apple juice, with no added sugar, colorants or sorbate or benzoate preservatives and cold filtered for crisp refreshment.n Fox Barrel Pear Cider - Pacific Pear Cider - Just the pear necessities. Naturally fermented using 100% pear juice, not from pear juice concentrate or pear-flavored hard apple cider.

51 diAgeo - guinness usAdublin, irelandwww.diageo.comn Guinness Black Lager - Schwarzbier - Guinness Black Lager is cold-brewed with roasted barley to deliver the refreshing taste of lager with the unique character of Guinness. Enjoy ice cold straight from the bottle. n Smithwick’s Irish Ale - Irish

Ale - Smithwick’s is Ireland’s num-ber one ale. Its exceptional taste, distinctive colour and purity of ingredients make it unique. Its rich, satisfying taste has earned it five gold medals in the famous Monde Selection Beer Tasting Competition. Smithwick’s is produced using the finest hops and special roasted, malted barley. n Harp Lager - Pale Lager - Bright pale golden; fruity nose; crisp and clean, slightly bitter up front, smooth aftertaste.

7 dos equisMonterrey, Mexicodosequis.comn Dos Equis XX Ambar - American Dark Lager - Dos Equis Amber is a rich, full-bodied Mexican import with a reddish-gold color and is made from the finest ingredients, representing the brand’s traditional Mexican heritage. The history of Dos Equis Amber is traced to the development of the popular Oktoberfest-style of Vienna lager originally created during the mid-19th century.n Dos Equis XX Special Lager - Pale Lager - Dos Equis Special Lager is a refreshing, crisp, golden, lager style beer imported from Mexico. Made with roasted malts, choice hops, a unique strain of yeast and purified water, this distinctive brew is known simply as “Lager” in its homeland.

12 dundee Brewing co.rochester, nYwww.dundeebeer.comn Honey Brown Lager - American Amber - Man first brewed with honey more than 2,000 years ago. Back then, fermented honey was proclaimed the drink of kings. We first brewed Original Honey Brown Lager nearly 20 years ago. And we like to think every batch is still fit for a king. In the years since, Honey Brown has been brewed with the same premium barley, hops and

pure Manitoba White Clover Honey to produce a great-tasting, medium-bodied lager.

55 Foothills Brewing co.Winston-salem, ncwww.foothillsbrewing.comn People’s Porter - Porter - An English style Robust porter. dark brown in color with a ruby hue. chocolate and sweet toffee aroma, firm unsweetened chocolate flavor with moderate notes of caramel and toffee, an herbal hop bitterness up front and a slight note of espresso in the finish.n Hoppyum IPA - IPA - India Pale Ale full of citrusy American hops with an emphasis on Simcoe hops, an especially pungent hop variety. This brew finishes dry, making it a great session beer to come back to.n Torch Pilsner - Pilsner - Czech style pilsner. Strong in alcohol with a rich full finish. Good mouth feel and well balanced Czech Saaz hops ensure that torch isnt a typical pilsner.

61 Founders Brewing cogrand rapids, Miwww.foundersbrewing.comn Centennial IPA - India Pale Ale - Get ready to bask in the glory of the frothy head’s floral bouquet. Relish the citrus accents from the abundance of dry hopping. This one’s sweet, yet balanced. Malty undertones shake hands with the hop character for a finish that never turns too bitter.n Dirty Bastard - Scotch Ale/Wee Heavy - So good it’s almost wrong. Dark ruby in color and brewed with seven varieties of imported malts. Complex in finish, with hints of smoke and peat, paired with a malty richness and a right hook of hop power to give it the bad attitude that a beer named Dirty Bastard has to live up to. Ain’t for the wee lads.n Breakfast Stout - Stout - The coffee lover’s consummate beer. Brewed with an abundance of

flaked oats, bitter and imported chocolates, and Sumatra and Kona coffee, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever.

11 Full sail Brewing co.hood river , orwww.fullsailbrewing.comn Full Sail IPA - IPA - Generously Hopped To 60 IBU’s with Yakima Valley Hops. Pronounced Citrus Flavor and a Full Malt Body. ABV 6.0%, IBU 60. 16 Time Gold Medal Winner.n Full Sail Nut Brown - Nut Brown Ale - This rich Brown Ale is brewed with Pale, 2 kinds of Caramel, and Chocolate Malts and hopped with Willamette and Challenger Hops. Brown has ele-ments of roasted malt and biscuit notes backed with herbal hop fla-vors. ABV 6.0%, IBU 30. New, part of our New Seasonal Pub Series.n Session Black - Dark Lager - Session Black Lager has a Hint of Roasty Chocolate Character. A Subtle Pairing of Caramel and Chocolate Malt Flavors with a bal-anced, elegant finish. ABV 5.4%, IBU 18. World Beer Championships Gold Medal Winner.

16 george killian’sgolden, cowww.georgekillians.comn George Killian’s Irish Red - American Dark Lager - Rich amber color and a thick, creamy head. Introduced into the U.S. in 1981. Gold medalist (amber lager) at 1998 World Beer Cup.n George Killians Irish Stout - Dry Stout - Very dark chocolate brown with a thick caramel colored foam cap. Finishes very smooth with lingering chocolate roasted sweet-ness.

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52 heineken usAzoeterwoude, netherlandswww.heineken.comn Heineken - Pale Lager - 100% Barley malt, choice hops and pure water give this brew unsurpassed clarity.

4 highland Brewing co.Asheville, ncwww.highlandbrewing.comn Gaelic Ale - American Amber - Deep colored ale, featuring a rich malty body. Exceptionall well bal-anced between malty sweetness and delicate hop bitterness.n Oatmeal Porter - Porter - A robust beer is black in color, very malty with hints of chocolate roasted flavor and well balanced hop flavor.

9 Jacob leinenkugel Brewing co.chippewa Falls, Wiwww.leinie.comn Snowdrift Vanilla Porter - Porter - Celebrate shorter days with a fuller body. Leinenkugel’s® Snowdrift Vanilla Porter™ is brewed with a select blend of seven malts revealing layers of caramel, choco-late and coffee notes. Aged on real vanilla, this brown and ruby-hued brew imparts a slightly spicy aroma from its creamy body that’s ideal for the season.n Lemon Berry Shandy - Fruit Beer - Light, crisp and perfect for every season. Our Leinenkugel’s Lemon Berry Shandy is Weiss beer brewed with blackberry juice and natural lemonade flavor. And the best part is this Shandy is available year round. So now every season is Shandy season.

15 lagunitas Brewing co. Petaluma, cAwww.lagunitas.comLagunitas IPA - IPA - Lagunitas IPA was our first seasonal way back in 1995. The recipe was formulated with malt and hops working together to balance it all out on your ‘buds so

you can knock back more than one without wearing yourself out. Big on the aroma with a hoppy-sweet finish that’ll leave you wantin’ another sip.

64 negra ModeloMexico city, Mexicowww.crownimportsllc.com/our-brands/negramodelo.htmn Negra Modelo - Munich Dunkel - First brewed in Mexico in 1962. Creamy, dark brew with a rich cara-melized flavor and mellow finish. 5.4% ABV.

24 new Belgium Brewing co.Fort collins, cowww.newbelgium.comn Shift - Pale Lager - An American-style pale lager bursting with citrus and tropical fruit hop aromas and flavors balanced delicately with a caramel malt sweetness. Crisp, clean, and slightly tangy. This 5.0% lager is best enjoyed when your work is done.n Fat Tire - Amber Ale - Inspired by sessionable Belgian ales over 21 years ago. Fat Tire’s slightly spicy/earthy hops are in equilibrium with biscuity, caramel, toasty malt flavors with a slight green apple character-istic from our yeast. 5.2%n Ranger IPA - India Pale Ale - A true west coast style IPA loaded with 3 pounds of hops per bar-rel. Expect flavors and aromas of grapefruit, citrus, and passionfruit with a delightfully clean, dry finish. 6.5%

23 new south Brewing co.Myrtle Beach, scwww.newsouthbrewing.comn New South White Ale - American White Ale - An American interpretation of the classic Belgian wheat ale.n New South Nut Brown Ale - English Style Brown Ale - Inspired by the drinkable Brown Ales of England.n New South India Pale Ale - American IPA - The brewers of New

South twist tradition a bit with this uncommon ale. With its pleasant bit-terness, sturdy alcohol content and intense hop aromas. This unfiltered copper colored ale is everything an I PA should be. With its dense head and creamy smoothness it is quite unlike any taste you’ve ever experienced.n New South Dark Star Porter - Robust Porter - Our winter sea-sonal offering is a robust porter. This rich black ale has a sweet but roasty malt flavor and a lingering hop finish.

45 o’dempsey’s Brewing co.greenville, scwww.odempseys.comn Big Red - Irish Red Ale - Irish Red Ale. Well balanced.n Inishuk IPA - India Pale Ale - A well balanced India Pale Ale with a surprisingly clean finish.n Your Black Heart Stout - Russian Imperial Stout - A Russian Imperial Stout with a high gravity of 8.3%

59 old speckled hensuffolk, englandwww.greenking.co.ukn Old Speckled Hen - English Ale - It’s rich amber colour and superb fruity aromas are comple-mented by a delicious blend of malty tastes. Toffee and malt com-bine with bitterness on the back of the tongue to give a balanced sweetness, followed by a refresh-ingly dry finish.

13 oskar Blues BreweryBrewvard, ncwww.oskarblues.comn Dale’s Pale Ale - Pale Ale - America’s first hand-canned craft beer is a voluminously hopped mutha that delivers a hoppy nose, assertive-but-balanced flavors of pale malts and hops from start to finish. First canned in 2002, Dale’s Pale Ale is a hearty (6.5% and 65 IBUs), critically acclaimed trailblazer

that has changed the way craft beer fiends perceive canned beer.n Mama’s Little Yella Pils - Bohemian Style Pils - Oskar Blues’ Mama’s Little Yella Pills is an uncompromising, small-batch ver-sion of the beer that made Pilsen, Czech Republic famous. Unlike mass market “pilsners” diluted with corn & rice, Mama’s is built with 100% pale malt, German specialty malts, and Saaz hops. While it’s rich with Czeched-out flavor, its gentle hopping (35 IBUs) and low ABV (just 5.3%) make it a luxurious but low-dose (by Oskar Blues stan-dards) refresher.n Old Chub Scotch Ale - Scotch Ale - This jaw-dropping Scottish strong ale (8% ABV) is brewed with bodacious amounts of malted bar-ley and specialty grains, and a dash of beechwood-smoked malt. Old Chub features semi-sweet flavors of cocoa and coffee, and a kiss of smoke. A head-turning treat for malt heads and folks who think they don’t dig dark beer.n Deviant Dale’s IPA - American India Pale Ale - Deviant Dale’s IPA (8% ABV, 85 IBUs) was born at the crossroads, in a juke joint, as if Dale’s Pale Ale sold its soul to bal-ance Deviant’s foreboding aromas of citrus, grapefruit rind and piney resins with a copper ball-of-fire color and inscrutable finish. The 2011 GABF Silver Medal Winner (American IPA Category) is the Devil incarnate with untold amounts of malt and hedonistic Columbus dry-hopping. Oskar Blues’ southern spirit caught a northbound blues bus to ColoRADo to deliver the boundary bustin’ brew-ery’s first 16 oz. tallboy can.n G’Knight - Imperial Red IPA - Our “Velvet M-80” is a hefty, dry hopped double-red ale with a nose full of aroma, a sticky mouthfeel, a malty middle and unctuous hop fla-vors. G’Knight sports a surprisingly sensuous finish for a beer of its size (8.7% ABV, 60 IBUs). It’s brewed in tribute to a fellow Colorado craft

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beer pioneer and Vietnam vet who died fighting a 2002 wild fire outside of our Lyons hometown. For all the details behind this tribute follow this link to www.N3978Y.com. G’Mornin’. G’Day. G’Knight.

64 PacificoMazatlan, Mexicowww.crownimportsllc.com/our-brands/pacifico.htmn Pacifico - Pilsner Lager - Located in Mazatlan, Mexico. Pacifico Brewery was founded by German settlers in 1900. 4.4% ABV.

41 Palmetto Brewing co.charleston, scwww.palmettobrewingco.comn Espresso Porter - Coffee Porter - Light Bodied, crisp porter brewed with cold extracted coffee. Espresso roast used comes from out local neighbors the Charleston Coffee Roasters. Great coffee nose and acidity, with chocolate malt notes.n Ghost Rider Pale Ale - Spiced Beer - This is a hopped up version of our Pale that we dry hop with Pacific Jade Hops, cherries, and smoked Ghost Peppers. The cherries soften the burn from the Ghost Peppers, while maintaining the extended mouth-feel and long palate warmth.

26 Pilsner urquellPilsen, czech republicwww.pilsner-urquell.com/usn Pilsner Urquell - Bohemian Pilsener - It is called the “”model of meter”” among beers. All other pil-sners are a better or worse attempt to copy the original - the first ever Pilsner Urquell. Its unparalleled exceptionality is guaranteed by the same recipe dating from 1842.

27 rJ rockers Brewing co.spartanburg, scwww.rjrockers.comn Impeachment - Wheat - People just love RJ Rockers’ Son of a Peach, a seasonal wheat beer made with real peaches that appeals to damned

near every kind of beer drinker. Impeachment doubles down on Son of a Peach, with a massive ABV and as much punch as peaches can pack.n Vanilla Oatmeal Porter - Porter - A Vanilla Oatmeal Porter with a toasted malt character and a vanilla chocolate end, brewed by homebrew competition winner Dawn Duperre.

53 rogue Alesnewport, orwww.rogue.comn Rogue Mogul Madness - Winter Warmer - Brewed using 7 different hops, the dark, hearty Mogul Madness Ale is described by John Maier as “layers of complex malt fla-vors and radically hopped!”n Rogue Hazelnut Brown - Brown Ale - A nutty twist to a tra-ditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish. Dedicated to the homebrewer in each of us! The homebrewer who inspired this creation is Chris Studach, a friend of Rogue’s resident wizard John Maier, who added a Northwest twist to the classic style by adding hazelnuts for the host homebrew at the 1993 American Homebrewers Association conven-tion. Chris put the nut in nut brown!

58 sapporo Breweriestokyo, Japanwww.sapporousa.comn Sapporo Premium - Premium Lager - With lush use of aroma hops, Sapporo Premium has an amaz-ingly crisp taste, refreshing flavor, and refined bitterness to leave a clean finish. Whether in our iconic SILVER CAN that is long loved by our American fans, in bottles, or on tap, Sapporo Premium can be enjoyed on any occasion.n Sapporo Reserve - Lager - Served in our iconic can, Sapporo Reserve is made with only the finest barley. This is one World-Class lager with a fuller body and a more intense complexity.

48 sierra nevada Brewing co.chico, cAwww.sierranevada.comn Pale Ale - American Pale Ale - Pale Ale began as a home brewer’s dream, grew into an icon, and inspired countless brewers to follow a passion of their own. Its unique piney and grapefruit aromas from the use of whole-cone American hops have fascinated beer drinkers for decades and made this beer a classic, yet it remains new, complex and surprising to thousands of beer drinkers every day. It is—as it always has been—all natural, bottle conditioned and refreshingly bold.n Torpedo IPA - Extra IPA - Sierra Nevada and hops go hand in hand. What began as a crazy idea scribbled in a pub eventually became our newest year-round hop bomb, Torpedo Extra IPA. The first beer to feature our “Hop Torpedo”—a revolutionary dry-hopping device that controls how much hop aroma is imparted into beer without adding additional bitterness. Torpedo Extra IPA is an aggressive yet balanced beer with massive hop aromas of citrus, pine and tropical fruit.n Ruthless Rye IPA - Rye IPA - Rustic grains, refined flavor, ruthless character. Rugged and resilient, rye has been a staple grain for ages and its spicy black pepper-like flavor has been prized by distillers and brew-ers for centuries. Rye thrives in the harshest conditions and comes to life in Ruthless, a spicy and rugged IPA with fruity, citrus and herbal hop notes balanced with the dry spiciness of the rye, making the beer aggres-sive yet comforting to bolster against whatever the winter winds may bring.

47 spoetzl Breweryshiner, tXwww.shiner.comn Shiner Bock - Bock - Bock reflects the tradition of genuine Bavarian beers as a brew only a craftsman like Kosmos Spoetzl, trained in the “”Old Country,”” could

bring to life. With its deep amber color, distinctive rich flavor and full body, Shiner Bock demonstrates the care of a handcrafted brewing pro-cess to bring forth a mellow taste free of the bitter aftertaste found in many micro, specialty and imported beers. Just think of it as Shiner smooth.n Wild Hare - Pale Ale - This classic American Pale Ale features two row barley malt with a blend of Munich and Caramel malt for rich malt flavor and golden color. High alpha Bravo and delicate US Golding hops are used in the kettle and fermenter for crisp bitterness and assertive fresh hop fruit and floral aroma. This is new territory for a Shiner Ale with more than one pound of hops per barrel, created in our most traditional cellars using legacy fermenters that have been pristinely preserved.

8 sweetWater Brewing co.Atlanta, gAwww.sweetwaterbrew.comn SweetWater 420 - Extra Pale Ale - SweetWater 420 Extra Pale Ale, our most popular brew, is a tasty West Coast Style Pale Ale with a stimulating hop character and a crisp finish. 1st brewed on April 20th 1997.n SweetWater IPA - West Coast Style IPA - This mammouth India Pale Ale is loaded with intense hop char-acter and subjected to an extensive dry-hopping process. Our IPA is unfil-tered and as always, not pasteurized, leaving all the natural flavors intact.The Beer You’ve Been Training For.n SweetWater Blue - Fruit Wheat Ale - Always the funky favorite at any outdoor beer festival, SweetWater Blue is a unique light-bodied ale with a hint of fresh blueberries. It begins with an appealing blueberry aroma and finishes as a surprisingly thirst-quenching ale.n SweetWater LowRYEder - Rye IPA - A flame throwin’ Rye IPA ignited by a 25% shot of rye malt and capped by a booty hoppin’ blast of Mt Hood and Centennial hops that makes this IPA bounce! Bronze

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medal winner at the Great American Beer Festival.n SweetWater Happy Ending - Imperial Stout - This seasonal “Catch and Release” Imperial Stout is a dry hopped stiffy, leading to an explosive finish at 9% ABV that is guaranteed to put a smile on your face. Available late December thru early March.

1 terrapin Beer co.Athens, gAwww.terrapinbeer.comn Hopsecutioner IPA - IPA - Hopsecutioner earns its name by using six different types of hops giving it a fresh citrus and pine hop nose with a beautifully bitter finish. A strong malt back bone keeps this aggressive IPA well balanced.n Hop Karma - Brown IPA - The Terrapin Hop Karma Brown IPA (for-merly known as the India Style Brown Ale) is a head-on collision between a hoppy west coast IPA and a complex malty brown ale. Brewed with 5 vari-eties of hops and 7 different malts, this hybrid style represents the best of both worlds.n Big Hoppy Monster - Imperial Red Ale - Oaked Big Hoppy Monster Imperial Red Ale pours a luscious garnet color. Expect this brew to lead with big American-style hop aroma, quickly complemented by a mon-strous malt backbone rounded with rich oaky notes and hints of vanilla. A bit of alcohol warmth and a multitude of malty goodness, with just a snarl of hop bitterness, awaits at the finish.

60 the duck-rabbit craft BreweryFarmville, ncwww.duckrabbitbrewery.comn Duck-Rabbit Milk Stout - Sweet Stout - The Duck-Rabbit Milk

Stout is a traditional full-bodied stout brewed with lactose (milk sugar). The subtle sweetness imparted by the lactose balances the sharpness of the highly roasted grains which give this delicious beer its black color.n Duck-Rabbit Amber Ale - Amber Ale - The Duck-Rabbit Amber Ale is a medium bodied beer with a lovely tawny copper or bronze color. This brew emphasizes malt complex-ity with layered caramel malt flavors. We put a lot of effort into getting this amber ale just right and we’re extremely proud of the result!n Duck-Rabbit Brown Ale - Brown Ale - The Duck-Rabbit Brown Ale is an American brown ale brewed with loads of hops from start to fin-ish (it’s hoppy and beautifully bitter). Amarillo hops in the boil provide a spicy citrusy bitterness. Saaz dry hops in the fermentor provide a refined flowery aroma. These hops are supported by a grain bill of seven varieties of malt. Oh yeah!

18 thomas creek Brewerygreenville, scwww.thomascreekbeer.comn Class Five IPA - American IPA - An earthy, citrusy and crisp, fully-hopped India Pale Ale brewed for the true hop head, with bold hop varietals and a dry-hopping with Willamette & Centennial. ABV: 5.5% IBU: 87.n Thomas Creek Marzen - German-style Amber Lager - A smooth, well-rounded lager that is per-fect for the changing seasons. A toast-ed, caramel malt flavor dominates, but is balanced by an ample amount of noble hops. ABV: 6.5%, IBU: 23.n Thomas Creek Spiced Ale - Spiced Ale - Brewed with natural spices. Color: Golden; Malts: Pale, Biscuit, Bonlander Munich, Crystal,

Honey, Breiss Cherry Wood Smoked; Hops: Hallertau, Cascade; ABV: 7.3%, IBU: 26.4

59 WeihenstephanerBavaria, germanyweihenstephaner.den Weihenstephaner Vitus - Weizenbock - Voted 2011’s “”Worlds Best Beer”” at World Beer Awards - A light-coloured, spicy single-bock wheat beer, for both beer lovers and the beer connoisseur. Extra long and cold storage in our monastery cellars makes this single-bock a really spe-cial beer with full body and a distinc-tively great mouthfeel. Prost!

40 Windy hill orchard and cideryYork, scwww.windyhillorchard.comn Ginger Gold - Hard Cider - “”Ginger Gold”” is our flagship cider that we have produced since 1996. Our take on a traditional EnglishStyle Draught Cider, Ginger Gold provides a refreshing effervescent ginger snap and is best enjoyed by itself, on the rocks, or layered with your favorite beer. Bronze Medal Winner in the 2012 Great Lakes International Cider and Perry Competition.n Rusty Gold - Hard Cider - “Rusty Gold” is a spiced cider that we infuse with a blend of spices (think cinna-mon and nutmeg) that we have been making our Wassail with for the last 15 years. Released in November of 2011, and extremely popular during the holidays. Silver Medal Winner in the 2012 Great Lakes International Cider and Perry Competition.n Gala Peach - Hard Cider - “”Gala Peach”” is a cider that we released in April of 2011. A salute to the peach industry in the southeast, Gala Peach is best described as

Refreshing! Although not a traditional style cider, we are sure you will enjoy this cider by itself or on the rocks. Bronze Medal Winner in the 2012 Great Lakes International Cider and Perry Competition.

32 Yuengling BreweryPottsville, PAwww.yuengling.comn Yuengling Lager - Traditional Lager - An iconic American lager famous for its rich amber color and medium-bodied flavor - with a roast-ed caramel malt for a subtle sweet-ness and a combination of cluster and cascade hops, this true original delivers a well-balanced taste with very distinct character.n Yuengling Light Lager - Light Lager - An exceptional brew that appeals to consumers who don’t want to sacrifice character for a low-calorie light beer. Masterfully devel-oped to maintain the full flavor profile akin to our flagship Lager brand, but has only 99 calories.n Yuengling Porter - Porter - An authentic craft-style beer, our Porter call for a generous portion of cara-mel and dark roasted malts, which deliver a rich and full-bodied flavor and creamy taste with slight tones of chocolate evident in every sip.n Yuengling Lord Chesterfield - Ale - Brewed with select hops, its distinct robust flavor is derived from a delicate combination of sweet malti-ness and lingering herbal bitterness.n Yuengling Black & Tan - Porter - Black & Tan combines our popular dark brewed Porter with pre-mium beer. Rich and dark in color, it has a well-balanced flavor, with hints of caramel and coffee from the dark roasted malt that finishes smooth and satisfying.

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Check out these bars, restaurants and beer retailers to find some of the beers you have enjoyed at the festival.

RETAIL STORES

Columbia

• Green’s Beverage Ware House 4012 Fernandina Rd.• Green’s Discount Beverages 400 Assembly St.• Morganelli’s Party Store 3155 Forest Dr.• The Tobacco Merchant 278 Harbison Blvd. • Total Wine and More 275-D Harbison Blvd.

Elsewhere in SC

• Green’s Discount Beverages 445 Congaree Rd., Greenville• Green’s Discount Beverages 2850 N. Kings Hwy. Myrtle Beach• Sam’s Fine Wine and Spirits 5050 Sunset Blvd., Lexington

• The Charleston Beer Exchange 14 Exchange St., Charleston• Frugal MacDoogal Wine & Liquor Warehouse 3630 Festival Dr., Fort Mil• Grapevine 1012 Market Street, Fort Mill• Total Wine and More 1125 Woodruff Rd., Suite 300 Greenville • Total Wine and More 1820 Ashley River Rd. Charleston

BARS AND RESTAURANTS

Columbia

• British Bulldog Pub 1220 Bower Parkway E-10 • Flying Saucer The Congaree Vista 931 Senate St. • Gervais and Vine The Congaree Vista 620-A Gervais St.

• Delaney’s Music Pub and Eatery Five Points 741 Saluda Ave. • Village Idiot Five Points 209 Devine St. • Rosso 24840 Forest Dr. • Carolina Ale House The Congaree Vista 708 Lady St. • Carolina Ale House 277 Columbiana Dr.• Hunter-Gatherer Brewery & Ale 900 Main St. • Jake’s Bar and Grill Five Points 2112 Devine St.• Publick House Five Points 2307 Devine St.• Cock & Bull Pub Grill 2910 Rosewood Dr. • Liberty Taproom & Grill 828 Gervais St.• Mellow Mushroom

1009 Gervais St• Thirsty Fellow 621 Gadsden St.• World of Beer - The Vista 902 Gervais St.

Elsewhere in SC

• Barley’s Taproom & Pizzeria 25 West Washington, Greenville• Liberty Taproom & Grill 941 South Main St., Greenville• Farringdon Bistro Pub 214 North Cedar St. Summerville• EVO Pizza 1075 East Montague Ave. North Charleston• Liberty Taproom & Grill 7651 N. Kings Hwy. Myrtle Beach• Liberty Taproom & Grill 1028 Johnnie Dodds Mt. Pleasant• Tasteful Options 891 Island Park Dr. Daniel Island

WHERE CAN I BUY ALL THESE GREAT BEERS?


All About Beer Magazine’s World Beer Festival —raleigh, nc!

n 200+ World class Beersn educational seminars from the nation’s leading beer expertsn the best in local cuisine n local music & entertainment

saturday, april 13, 2013Moore square

downtown raleigh, nC

www.worldbeerfestival.com

One daY. One PLaCe.

the whOLe wOrLd Of

Beer!

World Beer Festival Columbia 31 World Beer Festival Columbia 31

M E R C H A N D I S E V E N D O R S

All About Beer Magazinewww.allaboutbeer.comPick up your Festival t-shirts and commemorative glassware! Enjoy a complimentary copy of America’s best beer magazine.

14 Baby Brewing tee shirtswww.babybrewing.comBaby Brewing provides tees that are guaranteed to make you (and everyone around you) laugh out loud. With shirts for the whole fam you’re sure to find the perfect tee with the perfect fit.

50 Bet-Mar liquid hobby shopwww.liquidhobby.comYour home brewing equipment beer and wine making hobby shop. Offering a huge assort-ment of home brewing equip-ment and ingredients for the home brewer and wine maker. Your source for beer making and wine making ingredients, books and equipment.

carolina Ale house www.carolinaalehouse.comCarolina Ale House is a family-friendly sports-themed restaurant best known for food, sports and fun. There are two convenient locations in Columbia—Lady Street in the Vista featuring a wonderful

rooftop and Columbiana Drive across from Columbiana Mall Centre.

columbia opportunity resource (cor)www.ourcor.orgCOR is an innovative volunteer-based community development non-profit organization focused on engaging and connecting the next generation of Columbians to make our city a better place to live, learn, work, play and prosper.

57 cupcakewww.freshcupcake.comBaked fresh daily, our cupcakes are concocted from the finest all-natural ingredients, like real vanilla beans, sweet cream butter, fresh fruit, and rich chocolate. We top them with our signature homemade icing and colorful candy sprinkles, Reese’s cups, Andes candies, chocolate covered almonds, chocolate chips, and more. We are open 7 days a week and can meet all your Cupcake needs! Make Life Sweet!

10 Flying saucer draught emporiumwww.beerknurd.comFlying Saucer offers a wide variety of over 240 and imported and domestic quality craft beers represent-ing over 100 brewing styles, as well as a full pub menu.

37 & 38 green’s Beverageswww.greensbeverages.comGreen’s Beverages are discount warehouses with the best prices on wine and beer around. The beer department is run by self- proclaimed beer geeks, with the highest standards of service and selection.

Palmetto state Brewers inc.www.palmettostatebrewers.comA local Club passionately dedicated to producing and consuming quality beer. If you share the passion, you are cordially invited to become a member of an active, fun-loving bunch of guys and gals. The mission is to engage in activities focused on home brewing, learning more about beer, beer tasting, beer judging and brewing techniques.

42 Pints for Prostate www.pintsforprostates.orgPints for Prostates is a grass-roots campaign that uses the universal language of beer to reach men with an important health message.

Post no Billswww.postnobills.comPost No Bills is a hybrid creative agency, fusing two decades in entertainment marketing, merchandising and promotional products with a full-service ad agency.

3 shirtshackA shirt for every occasion.

25 thousand oaks Barrel co.www.1000oaksbarrel.comThe Thousand Oaks Barrel Co. specializes in premium qual-ity American white oak barrels for aging wine, beer, bourbon, whiskey, rum, scotch, brandy, cognac, or any spirit that ben-efits from aging. The barrels are hand crafted for the home-wine-maker, brewer, or distiller and make a wonderful centerpiece for the bar or kitchen.

39 World of Beerwww.wobusa.comWorld of Beer offers the best beers on the planet and a place to increase beer knowledge in a comfortable and upbeat setting. Expect a friendly envi-ronment and an exceptionally knowledgeable staff.Well we’re waiting on you! Enlist Now!

7 WXrY radiohttp://wxryfm.org/WXRY 99.3 – 99.3 FM and digital streaming at wxryfm.org and the TuneIn Radio App on your mobile device is Columbia’s first Alternative Music station focused serving college educated adults that are heavily involved in the arts and community events.

63 dr. t-shirtFantastic beer apparel for everyone.

F O O D V E N D O R S


ALL ABOUT BEER MAGAZINE ART OF BEER PRESENTATIONS

1PM, 7PMA Guided Tour of Ales and LagersGerald Jowers | Beer Columnist for Columbia Free Times and BJCP Certified Beer Judge“Beer” used to be synonymous with a single style--pale international lager. Today, there are dozens of different styles on the shelves, interpreted by hundreds of brands. Don’t be confused! This presentation will introduce you to the diversity of beer and help you get the most out of the samples you try at the World Beer Festival.

2PM, 8PMCharleston Beer Timmons Pettigrew | Founder/Editor of CHSBeer.com and Author of Charleston Beer: A High-Gravity History of Lowcountry BrewingJoin Timmons Pettigrew as he gives a brief historical overview of brewing in Charleston (up through Prohibition) and discusses the contemporary brewing community. You’ll learn about the fascinating history, modern breweries and atypical beer laws of South Carolina, all while sampling beers from the lowcountry.

3PM, 9PMBeer Amongst the BelgiansTaylor Brush | Founder/Editor of CHSBeer.com and Author of Charleston Beer: Taylor Brush is an American independent documentary filmmaker living in Belgium who is currently directing and producing a six-part series on Belgian beer, history and culture that is hosted by internationally renowned beer writer Tim Webb. Brush will present an introduction to Belgian beer and how this small European country came to brew the best beer in the world. You’ll also have the opportunity to explore some of the best beers from Belgium as Brush guides you through the country’s rich beverage culture.

Documents

Take the Festival Home - Columbia Opportunity Resource