Top Ten Beers You Should Drink in 2011

by Christian DeBenedetti  It was a great year for craft beer, with scores of innovative new breweries popping up, wild styles going mainstream, a cavalcade of top restaurants like Eleven Madison Park embracing the art, Sam Calagione’s star turn on Brew Masters (Discovery Channel), and too many other toast-worthy developments to list. More than anything, it was a great year for new American craft beers released from coast to coast. Here, in no particular order, is the Eater Top Ten American craft beers of 2010. (And note, of course, there were hundreds of other on-draught-only experiments, one-offs, and single-cask variations that were as quaffable as they were hard-to-find, so all presented are bottled releases, else the picks be obnoxiously esoteric.)

1. Pretty Things Jack D’Or (saison/farmhouse ale; 6.4% alcohol by volume)
Massachusetts’ Pretty Things Beer & Ale Project is dubbed a gypsy brewery, because the proprietors guest brew in friends’ facilities, lacking their own (a matter of time, one suspects). Inspired by classic Belgian bucket list beers like Saison Dupont and XX Bitter, it’s a bold, rustico table ale with enough edge and spicy zing (though no spices are added) to hold the palate, plus a fresh, grassy stable of hops. Superb. (http://www.prettythingsbeertoday.com/)

2. Deschutes Hop in the Dark (India black ale; 6.5%abv)
2010 shall hitherto be known as Year of the “Black IPA” or the Year of Cascadian Dark Ale (CDA) or the Year of India Black Ale (in the wording of the Brewers’ Association), and Lord-knows-what-other-moniker will seize beer geekdom next. What it means to the layperson is a medium-bodied ale of very dark complexion with a sturdy lashing of hop aroma and bitterness, best enjoyed fireside. It’s a matter of practically Talmudic debate who truly brewed the first example, but few would debate that Oregon’s Deschutes’ piney, onyx-black version isn’t worth seeking out. (www.deschutesbrewery.com)

3. Firestone Velvet Merlin (oatmeal stout; 5.5%abv)
Once known as Merkin, this Paso Robles-brewed stout is an exceptional example of a style that once seemed doomed to the craft beer dustbin of history: the 1980s, when mostly unassuming British styles predominated. Despite its umbrous color it’s incredibly light and even juicy; perhaps no other beer gives lie to the notion that dark beers are inherently “heavier” than light brews (at 5.5%, it’s only marginally more alcoholic, i.e. caloric, than a Bud heavy). Insanely drinkable. (http://www.firestonewalker.com/)

4. Victory Yakima Glory (India Black Ale; 8.7%abv)
The Downingtown, PA makers of Prima Pils (a game changer for American pilsners) stepped into the dark and bitter fray with this elixir also known as Twilight, which, pushing 9%abv, is quite a lot bigger than similarly categorized brews. But like almost all of Victory’s offerings, Yakima Glory does it with uncommon finesse. It’s a beautiful tango of floral Yakima Valley (WA) hops and brawny, roasted malts. (http://www.victorybeer.com/)

5. Brooklyn Brewery Sorachi Ace (saison/farmouse ale; 7.6%abv)
Japanese megabrewer Sapporo first developed the Sorachi Ace hop, a hybrid of German and Czech varieties, back in 1998, and it’s the only hop in Brooklyn's Sorachi Ace beer. Unlike many farmhouse and saison beers, which traditionally downplay super hoppy aromas in favor of a wheaty, yeasty bite, brewmaster Garrett Oliver’s version catapults the senses to an unexpected destination: Thailand, because of the hops' uncanny olfactory resemblance to lemongrass. Terrific stuff. (http://www.brooklynbrewery.com/)

6. The Alchemist Ourobouros (American Double a.k.a. Imperial IPA; 8.8%abv)
The ‘orouboros’ symbol in mythology—a snake or dragon eating its own tail—signifies renewal; let’s hope this Waterbury, Vermont operation continues to remake this incredibly floral, grapefruity IPA until every beer lover in America can try it. It’s citrusy and abundant, a marvel of restraint and refreshment (http://www.alchemistbeer.com/)

7. Avery Quinquepartite (barrel-aged sour ale a.k.a. American wild ale; 9.91% ABV)
Sour beers, made acidic through the use of barrel aging with wild airborne yeasts and (harmless) bacteria, grew in popularity throughout the year, even meriting a new bar dedicated entirely to the style, in Portland, Oregon (where else?). The fifth in a series of one-off, barrel-aged brews, Quinquepartite (Latin for "five parts") is blended from ales aged in Port, Chardonnay, Zinfandel and a pair of Cabernet barrels. Like many of the latest barrel-aged beers, this was a tiny allotment that sold out quickly, disappearing practically overnight into the gullets and beer cellars of hard-core collectors. (www.averybrewing.com)

8. Bitches Brew (Russian Imperial Stout; 9%abv)
In honor of the 40th anniversary of Miles Davis’ landmark fusion jazz recording, the Milton, Delaware-based Dogfish Head crew, headed by newly-minted Discovery Channel host Sam Calagione, threw together a shibboleth of a stout with African gesho root and jars of honey so raw there were still dead bees mired in the honeycomb. It made for entertaining television and even better beer, and it featured the year’s best beer label, too. (http://www.dogfish.com/)

9. New Belgium Ranger IPA (American-style IPA, 6.5%)
Another widely emerging beer variety in 2010—along with India Black Ales and sour and barrel aged beers—was the American-style IPA, a big, malty, juicy hop bomb of a style that originated commercially with Russian River brewmaster Vinnie Cilurzo while he worked for Blind Pig brewing in Temecula, CA. Along with another excellent commercial version, Sierras Torpedo IPA, the homegrown style finally found its place across the entire country after years of insider-only appreciation. There may be no better accompaniment to pepperoni pizza, ever. (http://www.newbelgium.com/)

10. Boulevard Collaboration Number 1 (American Double/Imperial Pilsner; 8%abv)
Merely naming the Belgian Trappist ale Orval is enough, in some corners of the world, to forever vouchsafe a craft beer lover’s bona fides. While its quality has shifted minutely over time (a matter of continuous debate) the orangey-hued pale ale is so iconic, so beloved, and so widely imitated that one Philadelphia beer bar, Local 44, refuses to carry any other beer in the bottle. So when Orval’s brew master Jean-Marie Rock agreed to collaborate with Kansas City’s Boulevard on a new American craft beer, the beer world waited with baited breath. The result? A grainy, straw-blonde lager with ample citrusy hops and a peppery finish, it was a bold, delicious experiment. (www.boulevard.com)

Saugatuck Brewing Company expanding

The Saugatuck Brewing Company will be installing three new fermenters and a bright tank that will help the brewery more than double its annual production capacity. SBC bought two 20-barrel fermenters, a 24-barrel fermenter and a 20-barrel bright tank, used for carbonating and conditioning beer prior to bottling or kegging, from Metal Craft Fabrication, of Portland, Ore. They arrived Sunday and are expected to be installed by the end of the year, according to Kerry O'Donohue, of SBC. The $75,000 investment will also mean the brewery will be hiring one or two full-time employees for the brewhouse, he said.  SBC will brew around 1,000 barrels this year and will have the capacity to make around 3,000 barrels next year. The expansion will allow SBC to distribute beyond west Michigan by spring.  SBC joins several other Michigan breweries that are in the process of growing, including Founders Brewing Company in Grand Rapids, Bell's Brewery Inc. in Kalamazoo, Dark Horse Brewing Company in Marshall and Short's Brewing Company in Bellaire among others.
John Liberty Kalamazoo Gazette

The Most Ridiculous Beer Names?

The Huffington Post - Mainstream beer names are nothing special (Budweiser? What's a 'Budweiser'?). On the other hand, there are a slew of foreign and domestic microbreweries that produce some really hilariously named beers.
 the-funniest-beer-names

Homebrewers Unite Day Oct.16 2010

Homebrewers United Day Oct.16 2010

Thank you to everyone at New Holland for hosting such a great event!

Thanks to Steve Post for sharing the nice photos

Oktoberfest - Brew Braised Flatbread

 This is a recipe taken from the Michigan Beer Guide
Sept-Oct. by Dietrich Bronner.
 I made this and it takes some time, but it is well worth it.
Brew Braised Flatbread

 Make the dough
2/3 cup Oktoberfest beer @ room temp.
1 tbsp olive oil
1 tbsp honey
3/4 tsp kosher salt
2 cups flour
1 tsp yeast
OPTIONAL: 1/4 cup spent grain from brewing .

Combine beer and yeast in a lg bowl.
Wait 5 minutes for yeast to foam, then add oil and honey
Add 1 cup of flour and mix until smooth
Blend in remaining flour and salt, knead 5 min until smooth
Let rise 90 min in a greased bowl cover in saran wrap
Lighty punch down the risen dough and let rest

- Toppings
6 strips of bacon
4 brats
1 cup sm fingerling potatoes
1 tbsp butter
1 cup Oktoberfest beer
1 tbsp balsamic vinegar
10 cloves garlic peeled & chopped
1 sm onion cut in lg chunks
2 lg bell peppers cut in chunks
1 small zucchini cut in 1/4" thk slices
2 tsp minced thyme
2 tsp minced rosemary
2 tomatoes sliced
1 cup grated cheddar

 While dough rises, place brats and potatoes on top of the bacon in a 9x13 baking dish @ 425 deg 10-15 min.
Remove meat, then slice thin and set aside.
Melt butter in baking pan with the remaining bacon grease, then add beer and vinegar.
Add vegetables except tomatoes, adding salt and pepper @ 400 deg 40 min stirring occasionally until roasted.

 Roll dough into an 1/8 thickness on cornmeal dusted cutting board. (Let it rest 5 min if it resists rolling)
Transfer dough directly on to heated grill on low. Cover grill and cook until it chars in a few spots on bottom of crust.
Remove from grill and drizzle 2 tsp olive oil on top of all.
Carefully flip crust so the charred side is up. Collect 1/4 cup of pan drippings and pour over crust.
Spead toppings on the crust finishing with the cheese.
Drizzle remaining drippings on top of all.
Place back on grill low for 5 min until char on bottom and toppings are warmed.

Secondary or Not?

A secondary fermenter really isn't necessary, unless doing something like adding fruit or dry hopping. Leave it in the primary 3-4 weeks and you're good to go. Autolysis? Nope, not here. The beer is better than ever.


This was confirmed on a March episode of Brew Strong where John Palmer and Jamil Zainasheff talk about how secondary fermentation is an outdated homebrewing technique. John even says that the information in the 1st edition of How to Brew (the web version) is no longer relevant.

John: As we've gotten more educated on how much good healthy yeast you need for optimum fermentation the advice that we used to give 20 years ago has changed. 10 years ago, 20 years ago, homebrewers were using with a single packet of dry yeast that was taped to the top of the can. There weren't as many liquid yeast cultures available.

Jamil: People didn't make starters either.

John: Right. So the whole health and vitality of yeast was different back then compared to know. Back then it made sense. You had weaker yeast that had finished fermentation that were more susceptible to autolysis and breaking down. Now that is not the case. The bar of homebrewing has risen to where we are able to make beer that has the same robustness as professional beer. We've gotten our techniques and understanding of what makes a good fermentation up to that level, so you don't need to transfer the beer off the yeast to avoid autolysis like we used to recommend.

Jamil: Unless you are going to do long term at warm temperatures, but even then we are talking over a month. I thought about this as well and I think one of the reasons autolysis....and the fact that people were using weak yeast in inappropriate amounts and the transfer would add some oxygen to it which would help attenuate a few more points. I think that was part of the deal why transferring was considered appropriate years ago.

John: But these days we don't recommend secondary transfer. Leave it in the primary, you know, a month. Today's fermentations are typically healthy enough that you are not going to get autolysis flavors or off-flavors from leaving the beer on the yeast for an extended period of time.

Jamil: And if you are using healthy yeast and the appropriate amount and the thing is... homebrew style fermentors..if you are using a carboy or plastic bucket which have that broad base when the yeast flocculate out they lay in a nice thin layer. When you're dealing with large, tall...one of the things you know people go "Well the commercial brewers they remove the yeast because it is gonna break down, die, and make the beer bad. We should be doing the same thing." That's where alot of this comes from. But the commerical brewers are working with 100 bbl fermenters that are very tall and put a lot of pressure on the yeast. The yeast are jammed into this little cone in the bottom and they are stacked very deep and there is a lot of heat buildup. The core of that yeast mass can be several degrees C higher than the rest of that yeast mass and it can actually cook the yeast and cause them to die faster and cause those problems with flavor and within a couple of days the viability of that yeast which the commercial brewers are going to reuse is going to drop 25%, 50% over a couple of days so they need to get that yeast out of there. You don't have that restriction as a homebrewer. You've got these broad fermenter bases that allow the yeast to be distributed evently. It's an advantage for cleaning up the beer. You have the advantage that the yeast don't break down as fast. You don't have as high a head pressure. There are a lot of advantages.

Michigan breweries make list of fastest-growing U.S. companies

 Two Michigan craft breweries have been really pumping out the beer in recent years.
Shorts Brewing Co. and New Holland Brewing Co. were both recognized by Inc. Magazine on its 2010 list of the 5,000 fastest-growing private U.S. companies.
 Shorts ranked No. 720 on the list. The Bellaire, Mich.-based brewer has grown its revenue over the past three years by 422 percent, according to the magazine. In 2009, its revenue was $2.4 million. It was also the highest ranked brewery on the list. Here's how the magazine describes the company:
"Shorts Brewing produces lagers and ales, often with unusual ingredients, such as its Goober Oatmeal Stout, which has a handful of peanuts in every glass. The company is focused on quality and experimentation, often representing its state in national competitions. One of Michigan's largest breweries, Shorts has a production facility in Elk Rapids and a pub and brewery in Bellaire."
 That's nice recognition for the company behind such delicious brews as Noble Chaos and Huma-Lupa-Licious.
 Holland, Mich.-based New Holland makes the 2010 list at No. 2,418, with three-year revenue growth of 101 percent. The brewer and distiller had 2009 revenue of $5.6 million, according to the magazine.

Eastown eyesore to turn into laid-back brewpub

The "solid bones" of a musty old Eastown liquor store will be transformed into a bustling brewpub by spring if a local development firm has its way.  Harmony Brewing Co. is the latest in a string of projects by Bear Manor Properties in Grand Rapids, but it's the first in which the company will redevelop the building and operate the business inside.  Heather Van Dyke and her brothers Jackson and Barry Van Dyke said they plan to invest more than $300,000 to create a laid-back atmosphere inside the old Jack's Liquor, 1551 Lake Drive SE, by late spring or early summer of 2011. "We don't want it to feel like a bar or a pub," Barry Van Dyke said. "We want it to feel more like a cafe."
As a brewpub, Harmony will offer a full menu of cocktails and wines and sells its beers in jugs (growlers) and six packs for takeout. It will not be able to distribute its beers to other retailers and bars through a wholesaler like a microbrewery.
"We can respond to the tastes of the neighborhood and match its idiosyncrasies," Heather Van Dyke said.
"We'll also take inspiration from different seasons," Jackson Van Dyke added. "We want our food and beer to be relevant to the season."
The brothers, who have been home brewing for about 10 years, said they will manage the brewing portion of the business. They plan to hire an experienced restaurant manager to operate the rest of the business.
The project, which still requires approval from the City and state Liquor Control commissions, did not get off the ground without some resistance from nearby residents who expressed concerns about noise, traffic and odors.
The Van Dykes said they have met with some of the opponents and have tried to address some concerns. They abandoned plans for a rooftop deck and agreed to close the small outdoor seating area by 10 p.m.
"The whole thing was built with cinder blocks," Barry Van Dyke said, showing off a basement area that will be home to a 3.5-barrel brewing system. "It's a stout building, so it allows us to do a lot with it." The brewpub, which is being designed by Grand Rapids' Lott3Metz Architecture, is expected to seat about 80 people.

Drinkin brews 'n watchin some vids

Craft brewing videos are featured at CraftBeer.com.  Now you can pour yourself a very tall beer or two, and enjoy at your leisure over 20 videos by craft brewers, about craft brewers, for beer craft beer drinkers. Grab a brew and roll the videos...
Why craft beer
I am a craft brewer
Locally Buzzed - celebrating all things Michigan beer
Boundary Bay saves the day
Glenwood Canyon Brewing how-beer-is-made
beers-to-try-before-you-die
Older-bud-no-weiser the-craft-beer-class-of-96
...more videos
Brewing TV videos  Brewing TV

No B word in Michigan

  Sam Calagione of Dogfish Head Beer writes "The good folks in Michigan just rejected our label submission for Bitches Brew. That's the beer we are doing with Sony to celebrate the 40th anniversary if the eponymous Miles Davis album (it'll be out towards the end of August). Apparently, they don't like the word 'bitches.' My wife Mariah says they are a bunch of #*&!?$&!*bags for denying us, but that seems harsh to me. Calling an office full of state officials a bunch of "sailing canvasbags" is just crazy talk, I think (although I'm betting they can sell the album there!)."

I bet everyone is glad our state officials know what is best for us!

B - B - Q

 Here's a little help for summer grilling.

Beer- BBQ Sauce

recipe type: BBQ, mops and marinades

ingredients:
 2 green jalapenos, seeded and diced
 2 tablespoons garlic, peeled and chopped
 1 small onion, peeled and chopped (about 1/2 cup)
 3 canned chipotle chiles in adobo
 1 tablespoon canola oil
 1 cup IPA or hoppy amber ale
 1 cup crushed tomatoes
 1 teaspoon dried oregano
 2 tablespoons unhopped barley malt extract
 1/2 teaspoon cayenne pepper
--------------------------------------------------------------------------------
Saute jalapenos, garlic, onion and chipotle chiles in a nonstick skillet with the canola oil, until onions are soft. Season with salt, if desired. Scrape into blender, add, ale, tomatoes, oregano, malt extract and cayenne. Blend until smooth. Adjust seasonings and use as a BBQ sauce during the last 15 minutes of cooking, or serve at the table with grilled meats.

No beer here

 Home brew clubs in Oregon are no longer allowed to have home brew at their meetings! Public beer and wine competitions, like those commonly held at the state and county fairs are now considered illegal too.  The clubs can live on, but they have to be ‘dry’. Takes all the fun out of it, and the chance to learn and share about brewing (which is the whole point). The Oregon law had been on the books for 30 years, but it was not enforced or interpreted in this way until now.
 The Oregon Liquor Control Commission (OLCC) and the Oregon Department of Justice have decided to shut down beer and wine competitions, and remove home brew from home brew clubs. Excerpt from the law: ‘No person shall brew, ferment, distill, blend or rectify any alcoholic liquor unless licensed so to do by the Oregon Liquor Control Commission. However, the Liquor Control Act does not apply to the making or keeping of naturally fermented wines and fruit juices or beer in the home, for home consumption and not for sale.’” http://www.leg.state.or.us/ors/471.html
 The problem with the competitions and home brew clubs is, the home brew is taken out of the home, and then consumed by the ‘public’. Sounds down right naughty doesn’t it?? People, sharing home brew and discussing it?? Under the law, even though the home brew is not sold, it is still illegal to have members of the ‘public’ drink the home made alcoholic beverages. Judges are considered members of the public under the new interpretation as well.
 This means it is illegal to drink home brew anywhere in Oregon, except at home.
In order to get home brew clubs, and beer/wine competitions going again, the state legislature would have to amend the law. Oregon has some pretty big budget items to address this year, so we can only hope for the best.
Interestingly enough, competitions for canned preserves, pies, etc are still legal at fairs. It is the mystique of alcohol that causes all the trouble for brewers and vintners. If the argument is for public safety, there are more dangerous strains of diseases in improperly canned foods than in a bad batch of home brew.
For the clubs in Portland, Oregon that are impacted, I predict new brewing clubs will be formed just over the river in Vancouver, Washington!
For more details, go to:
http://www.kval.com/news/business/97335294.html

Concert venue to open beside new brewery downtown G.R.

A Pyramid Scheme is emerging in a moldy old downtown building on Commerce Avenue.
Share Something might be brewing next door, too. But these aren't the shady dealings that the block might have seen in decades past.
Instead, they're the work of bar owners intent on expanding downtown's offerings.
Mark and Michele Sellers, the husband-wife owners of three downtown bars, are partnering with the brother-sister team of Jeff and Tami VandenBerg, who own The Meanwhile Bar at 1005 Wealthy St. SE, to launch The Pyramid Scheme, a live music venue and bar, inside the former Maxi's Bar at 68 Commerce Ave. SW.  Next door, at 62 Commerce, the Sellerses plan Beatnik Brewing, a brewpub, in what is currently an office building.  Both places are expected to open in early 2011 after about $2.4 million worth of improvements.  The openings are contingent upon receiving approvals from the city and the state Liquor Control Commission.
 The Pyramid Scheme would hold about 450 people for rock and alternative rock shows along with another 175 people in a separate bar and patio.
Mark Sellers said the idea for Beatnik grew out of his love for craft brews and what he sees as a relatively small number of places brewing their own beer in Grand Rapids.
"There are 43 brewpubs in Portland, Ore., and in Grand Rapids, there are about five, and Grand Rapids is more than half the size of Portland," Sellers said. "Plus, in Grand Rapids there is not a restaurant-brewpub except for Grand Rapids Brewing Co., and that serves a different market."
Beatnik will have more of a food focus than Hopcat, which offers its own brews and dozens of selections from around the world.
Sellers also said he hopes the place will attract families to its second floor, where he wants to install an eight-lane miniature bowling system.
"The lanes are 40 feet, you wear street shoes -- you don't have to wear bowling shoes -- and it's a 5-pound ball so kids can compete with parents."
The brewpub also is expected to include a deck on top of 68 Commerce along with a private event space available for groups being served by any of the Sellerses' bars.

Bell's Two-Hearted Ale

Zymurgy readers poll: Bell's Two-Hearted Ale is the second best beer in the United States.

2010-zymurgy-best-beers-in-america-poll

Zymurgy, the journal of the American Homebrewers Association, released the results of its annual poll of "Best Commercial Beer in America" and Kalamazoo's Bell's Brewery Inc.'s Two-Hearted Ale came in second.  Two-Hearted, an IPA, finished behind Pliny the Elder, a double IPA from the Russian River Brewing Co., of Santa Rosa, Calif. Pliny the Elder also won last year.  About 22,000 readers of Zymurgy from around the world voted in the survey, which is in its eighth year. Votes were tallied for 1,192 different beers from 450 different breweries.  Also making the list was the Kentucky Breakfast Stout from Founders Brewing Company, of Grand Rapids. It tied for 25th.  Bell's was ranked as the seventh best brewery, jumping ahead of the Boston Beer Co. (Samuel Adams). Founders came in 22nd.  In terms of best portfolio, Bell's was tied for fifth, behind the Boston Beer Co.; Dogfish Head Craft Brewery; Rogue Ales and New Belgium Brewing Co.  In the Spirit of Homebrew category, one recognizing the smaller producing breweries, Dexter's Jolly Pumpkin Ales tied for third.

Smell Like A Brewery All Day Long

The morning after a long night of drinking, the memories of the alcohol consumed that night come back to haunt you as the creep out of your pores in an unpleasant sweat. If that weren't bad enough, you become more nauseous because that permeating smell doesn't do much to help a hangover. Bet you've never thought about replicating that experience, minus the alcohol; have you? Well, apparently you should because you can now thanks to one business.

 Smell like you've been up drinking all night long at your very own brewery by purchasing soaps from Dogfish Head Beer Soap Company. You might normally be showering and scrubbing desperately the next morning to get rid of that brewery smell but if you're one who lives for the status that comes with it, you can get it without the hangover thanks to this unique business.
It is an actual brewery that makes this soap using many of the same ingredients as beer - so with that in mind, use this weird soap at your discretion when going to work. Your boss may not believe you next time you try to say that you weren't sneaking in a beer on your lunch break.

BOTL got bling

 Congratulations to Andrew Zinn, BOTL member, who won Best of Show with his pale ale at the Siciliano's 2010 homebrew judging.

(above some Botl members show off their awards)

A notification to all brewers who own a dog.

Here’s a friendly notification to all brewers who own dogs: 
If a dog eats hops it can be fatal!
A study conducted by the National Animal Poison Control Center, University of Illinois in Urbana in 1995 showed this to be true. Of the eight dogs, all cases were fatal. The dogs had ingested spent hops. Dogs are attracted to the sweet wort covering the hops. Cases of dogs eating raw hops and getting sick or dieing have been reported on brewing forums.When a dog eats hops the onset of Malignant Hyperthermia occurs. Not to be confused with hypothermia, hyperthermia means the dog’s body overheats uncontrollably (2 degrees Fahrenheit every five minutes). The dog will begin panting heavily, display a rapid heart rate, and may have muscle spasms.
The best way to prevent against a dog eating hops is not to compost the spent hops or trub. Put the spent hops and trub in the trash or down the garbage disposal. When it comes to growing hops, if you want to be extra careful, plant them in an area the dog is not allowed in. Also be careful during harvest when the cones are being collected and potentially dropped on the ground.

Why men invented the answering machine

Oh Thank Heaven!!

7-Eleven Inc. is set to roll out "Game Day," as its own private-label beer. After introducing Yosemite Road proprietary wine to enthusiastic reviews last year, the world's leading convenience retailer thinks it has another winner with Game Day, a new store-brand premium lager beer.

Comparable in taste and quality to the top-selling national brand beers, Game Day is available in two varieties – Light and Ice – and two package sizes – 24-ounce singles and a 12-pack of 12-ounce cans.

Suggested retail price is between $6.99 and $8.99 for a 12-pack, and $1.49 and $1.89 for a single. Prices vary based on distribution costs and state and local alcohol beverage taxes.

"American beer drinkers are seeking great-tasting beer at an affordable price," said Dan Skinner, 7-Eleven® category manager for alcohol beverages. "Even more so in this tough economy, they're looking for value and ways to make their dollar go further. Game Day satisfied two of a beer drinker's interests by offering a premium lager beer at a below-premium price."

Award for the the 2010 World Beer Cup

2010 World Beer Cup® is Largest Commercial Competition Ever

BOULDER, Colo.• April 10, 2010—Brewers from six continents earned awards from an elite international panel of judges this week in the 2010 Brewers Association World Beer Cup—the world's largest-ever commercial beer competition. The eighth bi-annual competition announced awards to brewers from 19 countries ranging from Australia and Italy to Iceland and Japan.
 This year, 642 breweries from 44 countries and 47 U.S. states vied for awards with 3,330 beers entered in 90 beer style categories. The entries in each category were eligible for gold, silver and bronze awards. Judges presented a total of 268 awards.
 The 2010 World Beer Cup eclipsed the record of the Brewers Association's own Great American Beer Festival (GABF) to become the largest commercial competition ever. There were 3,308 entries judged in the 2009 GABF, compared to the 2010 World Beer Cup's 3,330 entries judged.
 "Brewers from around the globe participate in the World Beer Cup to win recognition for their creativity and brewing ability," said Charlie Papazian, the U.S.-based trade association that has put on the competition every two years since 1996. "For a brewer, a World Beer Cup gold award allows them to say that their winning beer represents the best of that beer style in the world."
2010 winners list

Below are the Michigan winners, the category and the total number of entries submitted.

Category 6: Herb and Spice Beer or Chocolate Beer (109 entries)
Bronze: Black Licorice Lager, Short’s Brewing Co., Bellaire

Category 42: Belgian-and French-Style Ale (57 entries)
Silver: Saison du Bastone, Bastone Brewery, Royal Oak

Category 61: Robust Porter (64 entries)
Silver: Founders Porter, Founders Brewing Co., Grand Rapids

Category 62: Sweet Stout (25 entries)
Silver: Cream Stout, Redwood Brewing Co., Flint

Category 66: Old Ale (15 entries)
Gold: Fourth Dementia Olde Ale, Kuhnhenn Brewing Co., Warren

Category 67: Strong Ale (26 entries)
Silver: Dirty Bastard, Founders Brewing Co., Grand Rapids

Category 70: German-Style Brown Ale/Düsseldorf (26 entries)
Silver: The Detroit Dwarf, The Detroit Beer Co., Detroit

Category 82: American-Style India Pale Ale (104 entries)
Gold: Norm’s Raggedy-Ass IPA, Big Rock Chop House & Brewery, Birmingham

Category 82: American-Style India Pale Ale (104 entries)
Silver: Centennial IPA, Founders Brewing Co., Grand Rapids

Category 83: Imperial India Pale Ale (69 entries)
Silver: Bonnie’s Raggedy-Ass Imperial IPA, Big Rock Chop House & Brewery, Birmingham

Category 89: American-Style Imperial Stout (37 entries)
Bronze: Imperial Stout, Founders Brewing Co., Grand Rapids