Image credit: Demitri’s on Facebook

Congratulations are in order to Demitri’s, makers of award-winning Bloody Mary mixes that will knock your socks off!

Did I really just say "knock your socks off"? Sorry about that one.

Anyway, Demitri’s won gold medals for their Classic Bloody Mary mix, and silver medals for both their Extra Horseradish Bloody Mary mix and Chilies and Peppers Bloody Mary mix at the Los Angeles International Wine & Spirits Competition. In my opinion, the awards couldn’t have gone to a better tasting Bloody Mary seasoning - Demitri’s is second to none.

Cheers to Demitri’s and great Bloody Marys! Thanks to J2 for sending me the link, too.

TAGS [ DEMITRI'S | BLOODY MARY MIX | BLOODY MARY RECIPES | COCKTAIL RECIPES ]

Grabbing a can of Pabst Blue Ribbon in the US will set you back anywhere from 30 cents if you get yourself the warm drug store pack, or $2 dollars at the local concert dive bar (yes, if you’re in Buffalo - I’m talking about The Mohawk). $2.00 may seem steep to today’s unemployed hipster, but just be thankful you’re not in China, where it could cost you upwards of $30-$40 to enjoy a Blue Ribbon.

Of course, this isn’t your average can of PBR, this is actually a specialty batch classified as a "World Famous Spirit" called Blue Ribbon 1844 (the year PBR was founded). It’s an all-malt reddish brown strong ale dry hopped with cascade and aged in new uncharred American whiskey barrels. It also comes in a pretty cool bottle.

Unfortunately this will only be sold in China, not that I’d be in any hurry to spend that much on a Pabst, but I definitely wouldn’t mind trying one - so if anyone in China wants to send me a bottle, feel free!

TAGS [ PBR | PABST | BLUE RIBBON 1844 ]

According to WashingtonCityPaper.com, America’s beloved Stone Brewing Co. is looking into expanding to the European market! If all goes as planned, this will be the first American craft brewery to cross the pond.

Stone Brewers - Photo credit: TheExaminer.com

Although Stone currently exports a small amount of their brews, a production facility in Europe would make a lot more sense. According to this article by Clay Risen on TheAtlantic.com, having an on-site facility would reduce the carbon footprint, help keep brews from being exposed to heat and light, and lower costs for the brewery and European customers!

Cheers to Stone Brewing Co. for giving this a shot - we’re all pulling for you and hoping to hear news of a European production facility opening soon.

TAGS [ STONE BREWING | CRAFT BEER ]

I received an email from Dave Cano, out of Houston, Texas, regaling me on the current craft beer fervor that’s been rising throughout the state. I simply had to share his wonderful news, despite struggles to bring in a more complete selection of beer from other states and countries.

Houston, which has a population of about 4 million, has but 2 craft breweries that call it home; Saint Arnold (whose Divine Reserve No. 9 is to die for) and Southern Star, which came into play about 3 years ago. One more craft brewery is starting up - No Label - which will be on the market very soon. But that’s it. Austin, Texas on the other hand, which has far smaller population, will be home to at least 12 new craft breweries and/or brew pubs over the next two years.

Houston is crying out for more craft breweries and brew pubs, and for good reason!

There is some major excitement brewing in Houston though (please pardon the pun). Dave says that beer bars in Houston, like Anvil, Flying Saucer and Petrol Station, are banding together to host events like Firkin Fest, which features rare craft beer, at each bar, over consecutive nights.

Another rad happening is Camp Beer, brought about by a woman who travels the country to gather and bring back great brews that citizens of Houston can’t get normally. What’s more, proceeds from Camp Beer benefit a local charity called Live it Big, which supports small charities in the area.

Despite restrictions from the Texas Beverage Commission, Houston continues to push for and bring in more craft beers from around the country. Craft beer lovers here are hoping to pass a few bills so that craft breweries will be allowed to sell their beers during brewery tours … this is something I feel they should most definitely have the right to do. Gracious! C’mon Texas Brewing Commission, loosen that grip!

Cheers to Dave and everyone heading up the Houston craft beer scene - you’re making waves and we’ll do everything we can to help support your cause.

TAGS [ TEXAS CRAFT BEER | SAINT ARNOLD BREWING | SOUTHERN STAR | NO LABEL | FIRKIN FEST | CAMP BEER | LIVE IT BIG ]

Japan’s Ana Airline has developed a kegerator that allows them to serve draft beer at high altitudes, according to this article on tokyomango.com.

The notion of offering draft beer on airplanes seemed nearly impossible before but, now with new technology, Ana will offer fresh draft beer on some of its domestic flights, starting this month.

Cheers to this new draft beer development and high hopes for the idea to hit the US as well.

TAGS [ BEER NEWS | ANA AIRLINE ]

Yorkshire’s oldest brewery, Samuel Smith, offers its second ever release of Yorkshire Stingo on August 1st on Yorkshire Day.

According to their website, only 2000 cases of this 9% ABV strong ale will be produced, after the brew has spent over 1 year aging in oak barrels.

Especially distinguishing, the ale is fermented, before aging, in stone Yorkshire squares and bottle conditioned for a soft conditioning that provides a fruity aroma and finish.

Its recipe was mentioned in literature before 1700 AD, and originates in northern England. You’ll find flavors of toffee, raisin and caramel in this rich, deep, complex ale… if you can get your hands on it.

Anyone ever have a chance to try last year’s Stingo? Tell us about it! And if you find any once it’s released in August, let us know - we’d love to grab a bottle ourselves.

TAGS [ SAMUEL SMITH | YORKSHIRE STINGO ]

I ran into this article on beeradvocate.com and I’ve got to say, I’m really excited about Saint Arnold Brewing Company’s latest idea, their Movable Yeast Series.

The concept, as described in the article, is "to focus on the flavor contribution of yeast. Each release will be created by brewing a regular batch of a Saint Arnold beer and then splitting the wort (unfermented beer) into two 60 bbl fermenters. One fermenter will be pitched with the yeast normally used in that beer and the second fermenter will be pitched with an alternative yeast and the beer given a different name."

Saint Arnold’s founder and brewer, Brock Wagner, hopes that restaurants and bars will offer both brews at the same time so that patrons can enjoy vertical tastings, to compare different flavors and aromas attributed solely to the yeasts. Wagner explained that "people spend a lot of time talking about the malt and hops used in beers, but yeast is discussed little and probably understood even less. We thought this would be fun, tasty and educational."

I couldn’t agree more!

Thus far, I’ve only been lucky enough to enjoy one of the brewery’s wares; Saint Arnold Divine Reserve #9, an incredibly delicious imperial pumpkin stout that positively blew me away. Thanks again to USA Beer Trends for sending that along!

The first beer in the Movable Yeast Series will be Weedwacker, which is a re-yeasted version of Fancy Lawnmower Beer, Saint Arnold’s German-style Kölsch. If you’re in an area that offers Saint Arnold, be sure to keep an eye out for it and let us know what you think!

TAGS [ SAINT ARNOLD BREWING | WEEDWACKER | MOVABLE YEAST ]