Tuesday, November 27, 2007

Samuel Adams Winter Classics review

Samuel Adams Winter ClassicsSometimes the best things come in bunches. In this case, it came in a 12-pack. This article is a continuation of a review of the Sam Adam's Winter Classics. This 12-pack had six different brews, and 2 of each style. While I won't give a full review to each brew, I'll give a short summary of 5 of the 6 different brews that were included. The 6th brew, Samuel Adam's Cream Stout, was reviewed earlier and a link to that review can be found at the end of this post.

Sam Adam's Winter Classics

Samuel Adams Holiday PorterThe second beer in the sampler was the Samuel Adams Holiday Porter. This is a rich, malty brew with a fair amount of hoppiness to it. I love porters and this one is on my personal buy again list. As you can see from the pic, the beer pours dark with a nice rich foam that stuck around for quite a while. It had the aroma of light roast and chocolate malts. The hop aroma had a slightly floral character. This brew was made with some flaked oats and that gave it an extra smooth taste. I'm already a fan of dark beer and I enjoyed drinking both of these bottles from the 12-pack. I'll give it a 3.8 out of 5 rating. I almost need to go back and drink more of this beer again to give it a detailed review, but if you love porters like I do, you'll want to get some of this.

The next brew I sampled was a lambic. A lambic is a fruity beer and originally got it's origins in Belgium. It's a beer that was exposed to wild yeasts and had a unique flavor as a result. This particular beer, the Samuel Adams Cranberry Lambic, was flavored with cranberries and had a hint of bananas, cloves and nutmeg in both the taste and aroma. I've tried other lambics, but this one left me wondering if I'll want to ever repeat this style again.

I love to drink cranberry juice and know that cranberries are somewhat tart and somewhat unsweet to begin with, so I at least knew what to expect. This beer started out with a great taste, but seconds after swallowing the beer I found it to have a "nasty" after taste come through that really ruined the whole experience. If it wasn't for the after taste of this beer I would have endorsed it more highly, but I could not even finish this beer. Even food did not help this one. Sorry Sam Adams, but you can't make all beers taste good. This one I'll give a rating of 2.3 out of 5. I won't be drinking this one again soon.

Samuel Adams Boston LagerThe next beer in the sampler was an old staple, the Sam Adam's Boston Lager. This brew was more of a classic style of American Lager and poured with a nice big head which complimented it's dark golden (near amber) color. Not sure why this was necessary to include with a Winter seasonal pack, but I suppose they wanted to put in at least one standard brew in the mix. Boston Lager is a good session beer that would go well with just about any food. I loved the aroma from the German Noble hops in this beer. It's a beer that Boston Beer Company is known for and I tip my hat to them for it. As a Rockies fan, it's hard to love anything with the word "Boston" in it due to their World Series meeting, but I admit I like it and would drink it again. I'll give it a 3.2 out of 5 on my ratings chart. It's a lower rating for a good beer, mostly because I tend to favor the maltier beers.

The fifth beer in the series is the Samuel Adams Old Fezziwig Ale. This beer is clearly a classic winter spice beer. The brew has hints of orange, cinnamon and ginger in it. It's a nice brew to curl up to on a cold day with. I drink my beer at "basement room temperature", not cold enough to send shivers down your spine and not warm enough to want it chilled more, but at around 55 degrees. This is a fine sipping beer. I wouldn't want to drink a lot of it, but would welcome it at parties or special occasions when I want to drink something different. It didn't pour with much of a head to it but that didn't matter much. I drank 2 of these over the course of a week and enjoyed it with a nice light snack. I'll give it a 3.3 out of 5 rating just for it's uniqueness.

The last beer in the winter classic sampler was the Samuel Adams Winter Lager. This one reminded me a lot of the Old Fezziwig, but with a slightly less dark color. It too had the scent of cinnamon and ginger but with a richer, maltier taste. It poured with a much better head to it and was very smooth tasting. It's definitely a beer for cold winter days, not a light summery drink by any means. It's one that I'd enjoy again as I quickly finished this one off. Sam Adams proved once again that they know how to make good holiday brews. I'll give this a 3.4 out of 5 rating.

So that's my review of the Sam Adam's Winter Classics. I'd recommend all but the Cranberry beer unless lambics are your thing. Perhaps in their next mix of Winter brews they can substitute the cranberries with another sweeter fruit with a better finish to it, but otherwise, the 12-pack was well worth the purchase.

Read on: The sinfully delicious list of Colorado winter seasonals.

Related articles:
- Samuel Adams Cream Stout review. (6th brew in the Winter 12 Pack)
- Samuel Adams Honey Porter review.
- Samuel Adams Chocolate Bock review.
- Samuel Admas Imperial Stout review (Imperial Series).
- Samuel Adams Imperial White review (Imperial Series).

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Monday, November 26, 2007

Breckenridge Vanilla Porter review

Breckenridge Vanilla PorterWow. I think I've found another great porter. I heard about this beer on a recent beer podcast and thought I'd try it out. It's another local Colorado product from the Breckenridge Brewery in Denver, Colorado - their tasty Breckenridge Vanilla Porter. As you can see from the beer image, this dark beer is full of rich dark malts and has a smooth, and I mean smooth, vanilla finish to it. I've become a BIG fan of porters these days and this one is now on my list for repeat buys.

In my continuing lifelong beer tour, I bought a six pack of this stuff over the holiday weekend as my stock of other beer had already been finished off. This beer had gotten great reviews on the beercasts and I was anxious to try another porter. This is classified as an Herb and Spice beer only because it is brewed with vanilla beans in it. Don't worry, this is not a soda-pop beer by any means. It's a smooth dark porter with a wonderful vanilla aroma and finish to it.

Vanilla Porter weighs in at only 4.7% ABV, but that's ok. It still has one nice kick to it. The Vanilla Porter has a low bitterness factor (16 IBU) and a rich malt taste. Breck Brew put in a nice combo of Two Row Pale, Caramel, Chocolate, Black, and Roasted Barley malts into this fine brew along with a light mix of Chinook, Tettinang, Perle, and Goulding hops.

I've already had 3 beers from this six pack and look forward to finishing them off. I'm going to give this a nice rating of 3.6 out of 5. Ever since I've started trying out as many new beers as possible, I've really become a fan of porters and stouts. I'm turning to the "dark" side of beer and am loving it. You simply don't get that rich malt taste in lighter beers.

Related articles:
- Breckenridge Small Batch 471 IPA.
- Breckenridge Avalanche Amber Ale.
- Boulder Beer Planet Porter review.
- Breckenridge Pandora's Bock review.
- Breckenridge Mighty Brown review.

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Thursday, November 15, 2007

Samuel Adams Cream Stout review

Samuel Adams Cream StoutI recently picked up a 12 bottle variety pack of beer from the Samuel Adams line last night. This pack was dubbed the Samuel Adams Winter Classics and came with six different varieties that I'll be sampling over the next week or so. I chose to try out the Samuel Adams Cream Stout first. The picture at the right shows just how dark this beer is, but if you've never tried a dark stout beer before, don't let the dark color intimidate you. This is one fine smooth beer. I have a preference for darker beers of late and this one was right up my alley.

As I poured this beer into my favorite beer glass (pictured above), there rose a big brown foamy head in the glass that surprisingly went over the top before I could finish pouring the entire bottle into the glass. The foam was even tasty as well. The beer was dark enough that I couldn't see through it. I let the beer warm up a bit before tasting it as that helps to ensure the full flavor of a stout comes out.

Realize that I am NOT a coffee drinker and this beer definitely had aromas of coffee and chocolate malts in it, but this stuff made me want to go to a Starbucks and demand they add this to their line. This Cream Stout had a fairly low ABV% (4.9%) and was deemed a seasonal beer, although I could probably drink this beer at any time of the year.

I knew after my first sip that this beer was one that I'd drink again. I decided to pair this beer with one of my favorite snacks - pistachio nuts. I must admit, that this cream stout covered up much of the taste and saltiness of the nuts but still went well together.

This beer does not taste as heavy as it looks. It is smooth and has a "creamy" finish to it. There is not a big hop taste to this beer (which I was thankful for) and is not bitter in the least. It's not a beer that you want to drink fast, but rather enjoy slowly over time. It's very malty and has a wonderful aroma.

I'm going to give this beer a decent rating of (3.7 out of 5). I'd definitely buy this beer again, although in my experience I have tasted some similar beers that were better.

Read on: The sinfully delicious list of Colorado winter seasonals.

Related articles:
- Samuel Adams Honey Porter review.
- Samuel Adams beer dinner recap.
- Samuel Adams Winter Classics review.

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Wednesday, November 14, 2007

Colorado Beer News 111407

Here are some breaking news regarding Colorado and Beer from today, November 14th, 2007:

Boulder Beer announces Obovoid

The Latest From Boulder Beer, Obovoid Empirical Stout - Beer Advocate. Excerpt: Obovoid Empirical Stout is the 8th Release in Boulder Beer's Looking Glass Series of specialty beers. This series also includes favorites with similarly fun, whimsical names such as Hazed & Infused, MoJo IPA, Killer Penguin Barleywine, Sweaty Betty Blonde, Cold Hop British-Style Ale, Never Summer Ale and MoJo Risin' Double IPA.

These innovative, full-flavored brews all began as unique creations on Boulder Beer's 55 gallon pilot-brew system and were served on tap as "Brewer's Choice" beers in their onsite pub. The recipe for Obovoid was brewed multiple times as a Brewer's Choice beer, and because of the enthusiasm surrounding it, claimed its spot as the next Looking Glass limited-edition brew.

Obovoid Empirical Stout will be available starting November 15th while supplies last in 22 oz. bottles and 15.5 gallon kegs.

Hop Shortage is Coming

Shortage of beer ingredient could tap your wallet - 9 News Denver - Excerpt: If you love beer, especially big, hoppy craft beer, prepare to dig deeper to afford your liquid enjoyment in the near future.

Brewers are finding it tougher to get a key ingredient in their brew: hops. Beer without hops, the bittering agent, just wouldn't taste like beer. The Boulder-based Brewers Association says the worldwide supply of hops has been cut in half over the last decade.

The oversupply of hops that had forced farmers to abandon the crop is finally gone and harvests were down this year. In the United States, where one-fourth of the world's hops are grown, acreage fell 30 percent between 1995 and 2006.

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Colorado - The Napa Valley of Beer

ColoradoI'm lucky enough to live in the heart of the American Beer culture: Colorado, a state with over 150 breweries. Here is a story that Fox News from Colorado Springs put out in 2007 about how Colorado had become the biggest producer of beer in the USA and how that affects the Colorado economy.

State economy taps into beer

Colorado Ales

By Mike Conneen
Posted: Tuesday, November 13, 2007

California might take top prize for its vineyards, but when it comes to beer, Colorado is king of the hill.

Our state recently became the number one beer producer in the country, churning up more than 23 million barrels in 2006.

All of that beer pours big bucks into the state's economy.

According to new research from the Beer Institute, Colorado breweries provide about 68,000 jobs, $3 Billion in wages and $1.6 Billion in federal, state and local taxes.

Governor Bill Ritter called Colorado "the beer brewing capitol of the United States". In 2006, the state outproduced California, Texas and New York.

Mike Bristol, owner of Bristol Brewing Company in Colorado Springs said, "Colorado is starting to be known as the Napa Valley for beer."

At Bristol, production is up 15% this year, on top of 13% last year.

Of course, Anheuser Busch in Fort Collins or Coors in Golden make up an enormous portion of the state's beer production. According to Bristol, "A little growth for them makes a huge difference."

He said, "Certainly you don't need a calculator to figure out Anheuser Busch and Coors are a good portion of that. Certainly [Bristol's] 7,000 barrels didn't put us over the top. But collectively, it's a huge volume and wide volume of beers."

According to the Beer Institute, the state's beer industry puts $12.4 Billion into the state economy each year.

Bristol hopes that figure will help the industry's image. He said, "There's 100 small breweries throughout the state and much like us they're in communities. They're actively involved in their communities."

Here is a link to the original story: LINK

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Tuesday, November 13, 2007

Beer Prices Going Up - Signs of the Apocalypse?

What's happening to our malt and hops? It's late 2007 and reports of shortages of barley and hops are popping up all over the world. Beer prices are going to go way in 2008. Say it ain't so!! If there was ever a time to get concerned it's now.

For the first time in years, there is a worldwide shortage of hops and barley - two of the key ingredients for making our favorite beverage - BEER! And while the big macro beer companies aren't as worried, the smaller craft breweries will soon be forced to jack up their prices in light of harder to get ingredients.

I found this article from WCCO TV in Minnesota about why you should expect to be paying 10% or more higher for your beer soon.

Brewing Problem: Hops And Barley Prices Rise

Jason DeRusha - Reporting

(WCCO) A worldwide shortage of hops and rising prices for barley are proving to be a one-two punch for the micro brewing industry. And many brewers expect the price for a six-pack to go up.

"It's gonna go up. We have to pass along some of those costs," said Surly Brewing Co. President Omar Ansari.

According to Ansari, Surly will produce approximately 62,000 gallons of beer this year. His small brewery has just five employees. The hops shortage has resulted in his price rising nearly ten times.

"I literally, my jaw hit the table," said Ansari.

Hops is one of four ingredients for beer. Water, yeast and barley are the others. Hops is a type of flower. For brewing, the flower is turned into little pellets. The pellets provide the aroma for the beer, and the bitter flavor that is beer's hallmark.

"If you can't get hops you can't make beer," Ansari explained.

Industry observers city several reasons for the hops shortage. Bad weather in Europe has increased demand for U.S. hope. However, low-profit margins in past years has forced many American farmers into planting other crops.

"Two years ago a pound of hops was $2. Now a pound of hops is $20, if you can find them," said Brian MacKenzie, owner of MacKenzie's Pub in downtown Minneapolis.

He said he's already raised prices on some of his beers by a quarter. He expects prices to rise again in the new year.

"We haven't seen increases in beer prices like this in the 13 plus years that we've been here," he said.

At Midwest Homebrewing in St. Louis Park, owner Dave Turbenson said he can't get nearly a dozen hops varieties. He expects he'll have to raise prices on his beer kits by about 10 percent, or $2 dollars a kit.

Hops aren't the only problem. Ansari said his barley bill is also frothing him.

"It up to 45 cents a pound. Last year it was 28 cents a pound," he said.

# # #

Do you think farmers are growing too much corn to make money off the new bio-fuel craze? It's starting to hurt us people. Stop growing corn and get back to growing more hops and barley! Heck, this shortage should be driving up prices enough for them to want to return to growing that stuff. I might even start growing hops in my back yard and do more homebrew. It's about to get ridiculous to buy a six pack of beer.

Related articles:
- Higher beer prices - How will it affect you?
- Hop shortages cause rising beer prices.
- How much are you paying for beer these days?

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Monday, November 12, 2007

Pug Ryan's Steak House Brewery Has Success

Pug Ryan's BreweryAnother Colorado brewery makes good at the recent 2007 Great American Beer Festival. I found this article out on the newswires about Pug Ryan's Steak House Brewery out of Dillon, Colorado. This one came from the Summit Daily News from Summit County, Colorado. Grats to Pug Ryan’s Brewery on the success at this year's GABF to this Colorado brewer.

Pug’s Pallavicini Prevails

For the sixth consecutive year, Pug Ryan’s has brewed up a winning beer for the Great American Beer Festival.

By Jason Smith - Summit Daily News - Summit County, CO
November 11, 2007

SUMMIT COUNTY — Dave Simmons, brewmaster at Pug Ryan’s Brewery and Restaurant in Dillon, wants you to know that the life of brewer is not as laid back as you may think. Only after you’ve put your heart and soul into crafting a beer that wins at the largest beer festival in the country can you then lay back and relax with a refreshing beverage in a tube on Lake Powell, and bask in the sun.

But that’s only for a moment; soon it’s back to the brewery and the business of making a beer that Summit County enjoys.

Thanks to that kind of hard work and dedication, Pug Ryan’s has won three medals this year, including the latest for their Pallavicini Pilsner, taking second place in the Bohemian Style Pilsener category at the Great American Beer Festival in Denver last month. More than 40,000 people sampled almost 2,000 kinds of beer in 75 categories. Judges picked the Pallavicini brew from 33 breweries that entered the category. The Brewers Association, who puts on the beer festival, notes that the craft beers, like those from Pug’s, have been a fast-growing segment of the overall beer industry, though it is still a small segment relatively speaking. The small Pug’s brewery has also won medals this year at the Colorado State Fair in Pueblo and the North American Beer Awards held in Idaho.

Simmons never expected to win any medals when he started brewing about seven years ago at Pug’s. “I started brewing to make good beer for my friends and I to drink,” Simmons said.

From a quick glance at the wall full of medals near the entrance to the restaurant, it’s obvious that brewing good beer at Pug’s has become almost commonplace. However the effort needed to win those awards and brew good beer is becoming greater and greater for Simmons and his assistant, Kerry Hose; the two make up the full team creating what’s on tap at Pug’s.

Not only do they have to deal with the usual headaches of any business — equipment breaking and shipments coming in late, thus slowing the brewing process and pushing deadlines — but they also have a shortage of hops to deal with. That’s affecting brewers across the country.

“Daily, I have to deal with the inhospitable world of hops,” Simmons said, explaining that he tries to plan what hops he needs nearly three years out. Between recent bad crops, an oversupply in the past decade that saw farmers abandon crops, a fire that destroyed more than 60 tons of hops at a major distribution warehouse, and farmers slashing their crops to make room to grow corn for ethanol production, hops are getting harder and harder to find. Not to mention the increases in gas prices that will have an impact on any business. Simmons says he spends hours each day just trying to contract out enough hops to keep up with his brewing demands. Because of the high demand and the drop in producers of hops, brewmansters may need to start rethinking what brews they offer and how they make each recipe in the upcoming months.

Simmons calls his most recent prize-winning brew a classic Bohemian Pilsner, flavored with noble hops and finished with a cool, crisp, malty taste. You can find the Pallavicini Pilsner, along with Pug’s Pale Ale, Stout, Scottish and Wheat beers, on tap at Pug Ryan’s Brewery and Restaurant in Dillon and their sister restaurant, the Blue Spruce Inn in Frisco.

Original story can be found here.

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Wednesday, November 7, 2007

All Colorado Beer Festival 2007 announced

All Colorado Beer Festival 2007There's a new beer festival in Colorado this year, the All Colorado Beer Festival will take place in Colorado Springs this Saturday, November 10th, 2007. Here's an article from KOAA-TV in Colorado Springs on the fest:

Beer festival spotlights local brewers

At Bristol Brewery, beer is a way of life. From the hops to the tap, the beer life cycle is lived out on a daily basis. The Colorado Springs micro-brew is one of nearly 120 different brewers in our state. In fact, Colorado is home to more commercial breweries per capita than anywhere else in the country. We also top the list when it comes to the number of gallons of beer produced.

All that beer got local connoisseur Randy Dipner thinking, "that's enough to make a festival and we ought to really focus on those folks and give them a chance to show off the quality product that they have."

So, Dipner has put together the first ever All Colorado Beer Festival to celebrate our state's brewing heritage. On tap are over fifty different beers all made by local brewers. "Durango, Keystone, Fort Collins, Pueblo...we have brewers from all over the state coming to Colorado Springs this Saturday," said Dipner.

The beer they are serving is nothing to sneeze at either. One in 10 medals awarded at the Great American Beer Festival last month went to Colorado brewers. Nine of those brewers will be at Saturday's festival including Bristol.

The All Colorado Beer Festival is this Saturday at Mr. Biggs, 5828 Mark Dabling Boulevard. The first session is from Noon to 4:30 p.m. The second is from 5:30 p.m. to 10:00 p.m.

Tickets cost $25 at the door, $20 if purchased in advance from either the Theatreworks box office or the All Colorado Beer Festival web site. Proceeds will benefit Theatreworks and the U.S.O.


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College Credit for Studying Beer

College and BeerThis article came out of the Fort Collins Coloradoan on Monday, November 5th, 2007. Apparently there IS a way to get college credit for drinking and studying beer, at least at Colorado State University there is. Almost makes me want to go back to college. Read on...

CSU class serves up the science of beer

Brewing Science & Technology professor selective
BY TREVOR HUGHES - TrevorHughes@coloradoan.com

Ali Hamm is a molecular biologist who wanted to explore the idea of organic gardening and plants containing cancer-blocking antioxidants.

Her path led her to beer.

And ale. And lagers. India pale ales. Extra special bitters. Brown ales, porters and stouts.

"If I had an office, it would be here," said Hamm, a Colorado State University graduate student, sitting in the tasting room at Odell Brewing Co. on East Lincoln Avenue last week.

Hamm is studying both hops and brewing science at CSU. As a graduate student, she's conducting research into the kinds of hops that grow best under organic conditions in Colorado.

And she's one of 19 students in Professor Jack Avens' much-sought-after Brewing Science & Technology class.

It's the sole brewing-related class currently offered at CSU in Fort Collins, one of the hottest spots for craft brewing in a state that is now the No. 1 beer producer in the country.

Fort Collins ranks third in the number of breweries and brewpubs per capita - behind Durango and Boulder - boasting at least seven breweries and brewpubs in a city of 130,000 people.

Avens personally interviews each prospective student and sets the bar high for admission. Organic chemistry is just one of the prerequisites to get in to the class that is offered once a year. This is Avens' third class.

Students are currently brewing a beer at Odell, which will be offered on tap there and at the CSU bar Ramskellar. It's got an alcohol content somewhere north of 7 percent, making it stronger than most commonly available beers.

The class is officially titled "Brewing Science & Technology," and Avens said he deliberately focuses the lessons on the process by which beer and ales get from farm fields to the table, as befitting a class offered by the Department of Food Science & Nutrition.

"It's very, very scientific and not at all easy to do," Avens said of the brewing process.

Students in the class have discovered that one of their homebrews was basically undrinkable, they said.

That's not uncommon, said Brendan McGivney, production manager at Odell Brewing. He said home brewers often fail to properly clean their equipment, something commercial brewers work hard on.

"It's all about using stainless and cleaning," he told Hamm and fellow CSU students and homebrew enthusiasts Jill Cadmus and Jake Crawford as they stood in the Odell brewery. "Really cleaning, over cleaning."

McGivney started out making beer at home, and while he was a CSU student, he met up with fellow homebrew enthusiast Doug Odell. When Odell founded his brewery, McGivney came along with him.

Last week, McGivney offered Hamm, Cadmus and Crawford a sneak peek at his new brew, Big Bad Brown Ale, a rich, dark beer with an 8 percent alcohol content.

"The recipe was in my head, now it's in a glass," McGivney said. "That's awesome."

For Hamm and Cadmus, who are taking Avens' brewing science class, the opportunity to learn more about the best ways to make beer was too exciting to pass up.

"Enjoy every sip in one glass," Hamm said.

That's the same kind of advice Kirk Lombardi, regional brewer for the CB & Potts-affiliated Big Horn Brewing Co., offered recently.

Avens' class visited Big Horn, on West Elizabeth Street, on Thursday. After a tour of the brewery, and a discussion of the merits of whole-flower hops vs. palletized hops, Lombardi said it was time to start tasting the beer.

"That's what we've been waiting for you to say all day, Kirk," laughed graduate student Brian Heiwold.

Lombardi then walked the students through what he called a "sensory analysis," a process similar to the one used by oenophiles when tasting wine. Craft brewers are trying to create the same kind of appreciation for beer that wine drinkers have.

That sentiment is echoed repeatedly by Hamm, Cadmus and Crawford, who are trying to create a brewing club affiliated with CSU. While the effort is just getting under way, they're having a hard time wading through the university and government processes necessary to win recognition and approval.

"We have to get the technology and science into it, so people don't think it's just a beer-drinking club," Crawford said. "We want to have a beer-making club, not a beer-drinking club."

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Free Beer For Share Buyers

I love this concept that a brewery in New Zealand came up with. Now if only we could get American breweries to do the same thing - I think I'd invest heavily! Wonder if they'll ship internationally. Read on from this story out of the New Zealand Herald...

Buy shares and get free beers, says brewery
Wednesday November 07, 2007
By John Drinnan - New Zealand Herald

Paddy Sweeney has come up with a not-so-subtle way to coax investors into the venture he hopes will be worth $100 million in six years.

He is offering them free beer.

The West Coast Brewery founder yesterday laid out the company's welcome beer-mat for its New Zealand initial public offering.

You get two dozen bottles of selected brews with every $8500 investment. The amount of beer increases as the investment gets bigger.

And whenever there is a new beer, West Coast Brewery will deliver a six-pack to all investors.

"If someone puts in $85,000 I'd happily welcome them in with 20 dozen," says Sweeney, a fourth-generation Coaster.

"The free beer is just a gesture, but it shows what we are about - we want investors to have a bit of fun," Sweeney said.

The offer at 34c a share for West Coast Brewery has so far raised nearly $1 million. It is aiming for $2 million and can go as high as $3 million.

Sweeney said he would consider a sharemarket listing and franchising in the future.

West Coast Brewery took over Westport's Miners Brewery in March.

The company is also seeking to raise up to $5 million in Australia.

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Monday, November 5, 2007

Gadget Marries Video Games with Beer Tap

Now I've seen just about everything. Someone with a lot of time on their hands has come up with a product that joins together two of my favorite things - video games and beer. Take a look at this picture (click to enlarge) and start coveting. You can get this thing customized with any game console you wish and have a working beer tap and keg fridge combined into it. With a device like this, who needs to ever leave your man cave? For more info, check out the Gizmodo article here. Now that's my idea of a joystick!

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