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A Temperate and Wholesome Beverage: the Defense of the American Beer Industry, 1880-1920
Portland State University PDXScholar Dissertations and Theses Dissertations and Theses Spring 7-3-2018 A Temperate and Wholesome Beverage: the Defense of the American Beer Industry, 1880-1920 Lyndsay Danielle Smith Portland State University Follow this and additional works at: https://pdxscholar.library.pdx.edu/open_access_etds Part of the United States History Commons Let us know how access to this document benefits ou.y Recommended Citation Smith, Lyndsay Danielle, "A Temperate and Wholesome Beverage: the Defense of the American Beer Industry, 1880-1920" (2018). Dissertations and Theses. Paper 4497. https://doi.org/10.15760/etd.6381 This Thesis is brought to you for free and open access. It has been accepted for inclusion in Dissertations and Theses by an authorized administrator of PDXScholar. Please contact us if we can make this document more accessible: [email protected]. A Temperate and Wholesome Beverage: The Defense of the American Beer Industry, 1880-1920 by Lyndsay Danielle Smith A thesis submitted in partial fulfillment of the requirements for the degree of Master of Arts in History Thesis Committee: Catherine McNeur, Chair Katrine Barber Joseph Bohling Nathan McClintock Portland State University 2018 © 2018 Lyndsay Danielle Smith i Abstract For decades prior to National Prohibition, the “liquor question” received attention from various temperance, prohibition, and liquor interest groups. Between 1880 and 1920, these groups gained public interest in their own way. The liquor interests defended their industries against politicians, religious leaders, and social reformers, but ultimately failed. While current historical scholarship links the different liquor industries together, the beer industry constantly worked to distinguish itself from other alcoholic beverages. -
BJCP Exam Study Guide
BJCP BEER EXAM STUDY GUIDE Last Revised: December, 2017 Contributing Authors: Original document by Edward Wolfe, Scott Bickham, David Houseman, Ginger Wotring, Dave Sapsis, Peter Garofalo, Chuck Hanning. Revised 2006 by Gordon Strong and Steve Piatz. Revised 2012 by Scott Bickham and Steve Piatz. Revised 2014 by Steve Piatz Revised 2015 by Steve Piatz Revised 2017 by Scott Bickham Copyright © 1998-2017 by the authors and the BJCP CHANGE LOG January-March, 2012: revised to reflect new exam structure, no longer interim May 1, 2012: revised yeast section, corrected T/F question 99 August, 2012: removed redundant styles for question S0, revised the additional readings list, updated the judging procedure to encompass the checkboxes on the score sheet. October 2012: reworded true/false questions 2, 4, 6, 8, 13, 26, 33, 38, 39, 42, and 118. Reworded essay question T15. March 2014: removed the Exam Program description from the document, clarified the wording on question T13. October 2015: revised for the 2015 BJCP Style Guidelines. February, 2016: revised the table for the S0 question to fix typos, removed untested styles. September-October, 2017 (Scott Bickham): moved the BJCP references in Section II.B. to Section I; incorporated a study guide for the online Entrance exam in Section II; amended the rubric for written questions S0, T1, T3, T13 and T15; rewrote the Water question and converted the rubrics for each of the Technical and Brewing Process questions to have three components; simplified the wording of the written exam questions’ added -
Montgomery County Department of Liquor Control
Montgomery County Department of Liquor Control September 2016 Newslink Montgomery County Department of Liquor Control Labor Day Holiday Schedule Monday, September 5, 2016 Administrative Offices, Ordering Section, Cashier’s, Communication Center and Licensing Offices will be closed Warehouse: All deliveries will be made as normal; there will be no receiving or pick-ups DLC Retail Stores will be open from 10 AM – 6 PM Ordering Deadline for Tuesday, September 6, 2016 Deliveries If a business has a Tuesday delivery, please note that all orders must be placed by Monday, September 5th at 5:30 AM due to the holiday. FREE Alcohol Law Education and Regulatory Training (ALERT) The Montgomery County Department of Liquor Control offers a free training designed to educate Montgomery County servers, sellers, management and owners on alcohol beverage regulatory compliance. Learn how to develop responsible alcohol policies, review issues identified by enforcement agencies and have an opportunity to meet for networking among peers and county officials. ALERT is FREE and offered twice a month (second and fourth Monday of every month) 10 AM - 1 PM 201 Edison Park Drive Gaithersburg, MD 20878 To register, email [email protected] This is not the state alcohol awareness class, this class compliments it Montgomery County Department of Liquor Control 201 Edison Park Drive, Gaithersburg, MD 20878 / 240-777-1900 / www.montgomerycountymd.gov/dlc For General County (Non-DLC) Information Call 311 / www.montgomerycountymd.gov/311 Montgomery County Department of Liquor Control Bulletin Board Alcohol Awareness Trainings: All alcoholic license establishments are required by law to have a state approved alcohol awareness certified person (licensee or person employed in a supervisory capacity) on the licensed premise during all hours in which alcoholic beverages are served. -
NOTICES DEPARTMENT of BANKING Actions on Applications
205 NOTICES DEPARTMENT OF BANKING Actions on Applications The Department of Banking (Department), under the authority contained in the act of November 30, 1965 (P. L. 847, No. 356), known as the Banking Code of 1965; the act of December 14, 1967 (P. L. 746, No. 345), known as the Savings Association Code of 1967; the act of May 15, 1933 (P. L. 565, No. 111), known as the Department of Banking Code; and the act of December 19, 1990 (P. L. 834, No. 198), known as the Credit Union Code, has taken the following action on applications received for the week ending December 27, 2011. Under section 503.E of the Department of Banking Code (71 P. S. § 733-503.E), any person wishing to comment on the following applications, with the exception of branch applications, may file their comments in writing with the Department of Banking, Corporate Applications Division, 17 North Second Street, Suite 1300, Harrisburg, PA 17101-2290. Comments must be received no later than 30 days from the date notice regarding receipt of the application is published in the Pennsylvania Bulletin. The nonconfidential portions of the applications are on file at the Department and are available for public inspection, by appointment only, during regular business hours. To schedule an appointment, contact the Corporate Applications Division at (717) 783-2253. Photocopies of the nonconfidential portions of the applications may be requested consistent with the Department’s Right-to-Know Law Records Request policy. BANKING INSTITUTIONS Conversions Date Name and Location of Applicant Action 12-21-2011 From: Third Federal Bank Approved Newtown Bucks County To: Third Bank Newtown Bucks County Application for approval to convert from a Federal stock savings bank to state-chartered stock savings bank. -
Product Price List - Liste De Prix Des Produits
Product Price List - Liste de prix des produits UPC V/C Description Sugar Size Base HST Deposit Price CUP Sucre Format Dépôt Prix Beer/Domestic Economy/Lager -- Bière/Bière économique canadienne/Lager 062067318245 Busch 12 cans/canettes 12 17.07 2.22 1.20 $20.49 062067811241 Busch Ice 6.0 12 cans/canettes 12 17.07 2.22 1.20 $20.49 776029702750 James Ready 6.0 12 cans/canettes 12 17.07 2.22 1.20 $20.49 776029702798 James Ready Lager 12 cans /canettes 12 17.07 2.22 1.20 $20.49 056327006508 Keystone Lager 12 cans / canettes 12 17.07 2.22 1.20 $20.49 056327703254 Molson Dry 12 cans/canettes 12 17.07 2.22 1.20 $20.49 056910401352 Old Milwaukee 12 cans/canettes 12 17.07 2.22 1.20 $20.49 Beer/Domestic Economy/Light -- Bière/Bière économique canadienne/Légère 776029702743 James Ready Light 12 cans/canettes 12 17.07 2.22 1.20 $20.49 Beer/Domestic Mainstream/Lager -- Bière/Bière canadienne de grand marché/Lager 776029700046 Alpine Lager 12 12 20.17 2.62 1.20 $23.99 776029701173 Alpine Lager 12 cans/canettes 12 20.61 2.68 1.20 $24.49 776029701890 Alpine Lager 15 cans/canettes 15 22.56 2.93 1.50 $26.99 N 776029700862 Alpine Lager 24 Cans/Cannettes 24 33.26 4.32 2.40 $39.98 776029701623 Alpine Lager 473ml can/canette 1 2.83 0.37 0.10 $3.30 776029700039 Alpine Lager 6 6 10.75 1.40 0.60 $12.75 776029700909 Alpine Lager 8 cans/canettes 8 14.33 1.86 0.80 $16.99 776029702200 Alpine Max 473 ml can/canette 1 2.83 0.37 0.10 $3.30 062067335020 Budweiser 12 12 20.17 2.62 1.20 $23.99 062067335242 Budweiser 12 cans/canettes 12 20.61 2.68 1.20 $24.49 062067335372 -
Belgian Beer Experiences in Flanders & Brussels
Belgian Beer Experiences IN FLANDERS & BRUSSELS 1 2 INTRODUCTION The combination of a beer tradition stretching back over Interest for Belgian beer and that ‘beer experience’ is high- centuries and the passion displayed by today’s brewers in ly topical, with Tourism VISITFLANDERS regularly receiving their search for the perfect beer have made Belgium the questions and inquiries regarding beer and how it can be home of exceptional beers, unique in character and pro- best experienced. Not wanting to leave these unanswered, duced on the basis of an innovative knowledge of brew- we have compiled a regularly updated ‘trade’ brochure full ing. It therefore comes as no surprise that Belgian brew- of information for tour organisers. We plan to provide fur- ers regularly sweep the board at major international beer ther information in the form of more in-depth texts on competitions. certain subjects. 3 4 In this brochure you will find information on the following subjects: 6 A brief history of Belgian beer ............................. 6 Presentations of Belgian Beers............................. 8 What makes Belgian beers so unique? ................12 Beer and Flanders as a destination ....................14 List of breweries in Flanders and Brussels offering guided tours for groups .......................18 8 12 List of beer museums in Flanders and Brussels offering guided tours .......................................... 36 Pubs ..................................................................... 43 Restaurants .........................................................47 Guided tours ........................................................51 List of the main beer events in Flanders and Brussels ......................................... 58 Facts & Figures .................................................... 62 18 We hope that this brochure helps you in putting together your tours. Anything missing? Any comments? 36 43 Contact your Trade Manager, contact details on back cover. -
HISTORY of BEER (Stolen from Papazian, Miller, Jackson and Others)
HISTORY OF BEER (Stolen from Papazian, Miller, Jackson and others) You wouldn’t go into a restaurant and say, “I’ll have a plate of food, please”. People do not ask simply for "a glass of wine.” They’ll specify, at the very least, whether they would like red or white, and they usually order by style and vineyard. Yet these same discerning people often ask simply for “a beer” or perhaps a name brand without thinking about its suitability for the occasion or if the style compliments their meal. The similarities between wines and beers are far greater than their differences. Wines begin with fruits, usually grapes, while beers start with grain, usually barley. Both are made by fermentation and many of the flavor compounds, naturally formed, are shared between them. Distill wine and you have brandy, distill beer and you make whiskey. People who drink only the most conventional beers have failed to understand that there are different brews for each mood, moment or purpose. Before I get into the history of beer, it’s important that you know what beer is and how it’s made. So, very briefly, Beer is made from only four ingredients - 1) Water, 2) Barley, 3) Hops and 4) Yeast. The malted barley is slurried with warm water to form the "mash". This mash converts the barley’s starches to sugars. The sugar water is strained from the grain and brought to a boil. Hops are added to offset the sweetness (sort of like seasoning the beer). Yeast converts the sugars to alcohol and CO2 by fermentation. -
Canoe Drink Menu Nov 2017.Indd
HAPPY HOUR EVERYDAY 3-5PM DRINK SPECIALS MONDAY brewmaster’s choice pints ............................................................................... 6 TUESDAY wine by the glass ...................................................................... reduced by 3 .5 litre ................................................................................ reduced by 6 bottle ................................................................................. reduced by 9 WEDNESDAY pitchers of our handcrafted beer ................................................................ 16 THURSDAY brewmaster’s choice pints ....................................................................... 6 all sleeves ~ after 9pm ........................................................................... 5 FRIDAY daily feature ~ 3-5pm SATURDAY daily feature ~ 3-5pm SUNDAY caesars .......................................................................................... 6 HANDCRAFTED BEER. WINE & COCKTAILS. @CANOEBREWPUB | CANOEBREWPUB.COM OUR BREWING PHILOSOPHY Malty, hoppy, mild or bold – we proudly craft each award-winning drop to be balanced, flavourful and fresh. Great beer for food. Great beer on its own. We love where we live and our beer shows it. Canadian malt, Cascadian hops – delicious. Beers with global relevance and a West Coast accent. We think beer is beautiful, so we keep it that way. We serve only unfiltered, unpasteurized, naturally carbonated beer, made without preservatives. We sincerely hope that you enjoy it as much as we do. Cheers! Daniel -
Braven Beverage Menu
Signature Cocktails OIL PATCH (1.5oz) Wayne Gretzky rosé artisanal spirited wine, apricot brandy, miraculous foamer, espresso, orange bitters ................................................................................................................................13 MILAN’S MEDICINE (2oz) Jameson Irish whiskey, Fernet-Branca, fino sherry, lime, honey syrup, mint ........................................14 THE DUCHESS (3oz) rose-infused Tanqueray gin, Sauvignon Blanc, lavender syrup, lemon, vanilla bean ��������������������������������14 THE OVERLOOK (2oz) Gosling’s Black Seal rum, Amaro Averna, raspberries, lime, cherry pipe tobacco syrup, cranberry bitters ��������������������������������������������������������������������������������������������14 BRAVEN SANGRIA (4.5oz) sloe gin, lemon, mango juice, sparkling rosé, kiwi sumac bitters, orange, mint .....................................14 GATEWAY SOUR (4oz) Ungava gin, rhubarb cordial, lemon, egg white, red wine float, rhubarb bitters ������������������������������������15 GIN & JOSH (2.5oz) Hansen Barreled Trouble gin, Chambord, Cynar, lemon ..........................................................................15 10TH PARALLEL (2oz) Beefeater gin, Bruxo mezcal, Aperol, lime, grapefruit, hellfire shrub bitters, fresh lavender ���������������15 SMOKED LEMONADE (1.5oz) Laphroaig whisky, rosemary syrup, lemon ������������������������������������������������������������������������������������������������16 THE BUSINESS MAN (1.5oz) cardamom-infused Crown Royal Harvest rye whisky, -
History 442-001: Beer and Brewing in America
History 442-001: Beer and Brewing in America INSTRUCTOR: Joshua Driscoll EMAIL: [email protected] DAY/TIME: M/W 3:30-4:45 PM LOCATION – Holton Hall G90 OFFICE HOURS: F 11:00-12:00 in Holton 381 or by appointment CATALOGUE DESCRIPTION: 3 cr. U. Prereq: None. Jr. standing; satisfaction of OWC-A GER COURSE DESCRIPTION: Beer has been at the center of many movements in American history. Beer and brewing have been caught up in vast social upheavals including immigration, technological revolutions, urbanization and industrialization, changing family and gender roles, moral reform campaigns, evolving views on race and class, and changing ideas about place and connectivity. Beer has been a nutritionally vital home-brewed food staple, an anchor for community socialization, and a symbol of social identity. This course will use the history of beer and brewing as a means to chart many of the dramatic changes in American society. We will begin with the first maize beer brewed by Native Americans of the Southwest and continue through the introduction of barley and wheat beer by the first European settlers. We will discuss beer and brewing in Colonial America and trace its regionally diverse development in the United States. We will explore why beer became big business and how Milwaukee became the most important brewing city in the world. We will discuss the legacy of prohibition and the major changes to the brewing industry in the past few decades. This course considers the historic role of beer in defining identities and practices across America. COURSE -
Our Brewing Philosophy
OUR BREWING PHILOSOPHY Great beer can only be produced in complete harmony. It is a partnership between a brewer and suppliers, the yeast, and ultimately, a consumer. With each batch brewed and each pint served, I hope to create memorable experiences for our guests. I strive to develop thirst- quenching beers that compliment an active lifestyle and encourage people to live life to the fullest while exploring our rugged West Coast. Cheers! Kyle York, Brewmaster ALL DAY MON-THUR 6 DOLLAR BREWMASTER’S Kyle York, Brewmaster CHOICE PINTS OUR BEERS Helles West Coast Amber IPA pale bavarian-style lager dry-hopped pale ale dark ruby ale american-style ipa CLEAN // CRISP AROMATIC // MELLOW DARK // MALTY BOLD // BALANCED 12 IBU, 4.8% ALC/VOL 22 IBU, 5.0% ALC/VOL 18 IBU, 5.5% ALC/VOL 55 IBU, 6.0% ALC/VOL 14 oz Sleeve — 6.50 20 oz Pint — 7.75 64 oz Pitcher — 19.5 Flight of 4 — Sample our four mainstays —10 Flight of 6 — Sample our four mainstays, our seasonal & our windward series — 14 Seasonal Windward ask your server ask your server ROTATING EVERY SEASON UNIQUE // EXPERIMENTAL NATURALLY CARBONATED | UNPASTEURIZED | UNFILTERED | AWESOME BREWS TO GO 650 ml — 6 Full Meowler 1 L — 12 Full Growler 1.9 L — 20 4 Pack — 22 Refills on Meowlers — 9 Refills on Growlers — 15 Prices do not include taxes COCKTAILS 2OZ BARTENDERS CHOICE Mezcal Old Fashioned | A unique combination of premium mezcal, Angostura bitters and agave. Neatly balanced with star anise. Sweet, with a slight hint of mezcal smokiness. A must try! ..................................................................................................................................................... -
Bottles and Cans Lighter Darker
BOTTLES AND CANS LIGHTER Bud Light, Light Lager, Missouri, 4.2% abv, 12oz. 4 Bud Light Lime, Light Lager, Missouri, 4.2% abv, 12oz. 4 Budweiser, Lager, Missouri, 5.0% abv, 12oz. 4 Chatoe Rogue “Good Chit” Pilsner, Czech-Style Pilsner, Oregon, 6% abv, 22oz. 15 Colt 45 Malt Liquor, American Malt Liquor, Illinois, 5.61% abv, 40oz. 8 Coors Light, Light Lager, Colorado, 4.2% abv, 12oz. 4 Corona Extra, Pale Lager, Mexico, 4.6% abv, 12oz. 5 Dogfish Head “Pearl Jam TWENTY” Faithfull Ale, Belgian-Style Strong Pale Ale, Delaware, 7% abv, 750ml. 27 Dogfish Head “Ta Henket”, Herbed/Spiced Beer, Delaware, 4.5% abv, 750ml. 27 Heineken, Lager, Holland, 5.2% abv, 12oz. 6 Hennepin “Bottle-Conditioned” Farmhouse Ale, Saison, Belgium, 7.7% abv, 750ml. 18 Imperial, Lager, Costa Rica, 4.6% abv, 12oz. 5 König Pilsener, German Pilsener, Germany, 4.9% abv, 16oz. can 6 LaBatt Blue, Canandian Adjunct Lager, Canada, 5.0% abv, 12oz. 5 Leffe Blonde, Belgian Pale Ale, Belgium, 6.6% abv, 12oz. 6 Magic Hat #9, Fruit Beer, Vermont, 5.1% abv, 12oz. 6 Mich Ultra, Light Lager, Missouri, 4.2% abv, 12oz. 4 Miller High Life, American Adjunct Lager, Wisconsin, 5.0% abv, 12oz. 4 Miller Lite, Triple-Hopped Light Pilsner, Wisconsin, 4.2% abv, 12oz. 4 Miller Lite Pounder, Triple-Hopped Light Pilsner, Wisconsin, 4.2% abv, 16oz. can 5 New Planet Off Grid Pale Ale, Gluten-Free, American Pale Ale, Colorado, 5.0% abv, 12oz. 7 O’Doul’s Amber, Non-Alcoholic Brew, Missouri, <.5% abv, 12oz. 4 Pabst Blue Ribbon Pounder, American Adjunct Lager, Illinois, 4.74% abv, 16oz.