Anheuser-Busch Brewery |
Several weeks ago, when the boys and I were golfing, the Starter
paired us up with a high-level executive for Anheuser-Busch. We learned several things, some of which I’ll
share with you today.
The first point he made answered a question I have pondered
for several years now, ever since Stella Artois became available in almost
every venue in the United States. This
beer, purported to be among the oldest brewed in Europe was purchased by Anheuser-Busch,
primarily for distribution rights. It
certainly qualifies as a crafty beer, but may be brewed in other places than
its native Belgium. At least that might
account for a statistic I saw a few weeks ago saying the Belgians no longer
find it attractive.
Anchor-Steam |
Our golfing companion said that Budweiser (Anheuser-Busch)
had purchased 175 craft breweries the rights to distribute them in the last
year. The movement to consolidate small breweries
began in the United States when Anchor Steam, a San Francisco Brewery, found itself
in financial troubles and was bailed out by Frederick Louis Maytag III in 1965
and subsequently by an investment company and most recently by Sapporo. Anchor Steam remains brewed in San Francisco
and, at least to my taste, is much the same as it was sixty years ago.
It would appear that the Budweiser move (which includes replacing
most of the Pabst-brewed beers in Milwaukee with craft beers and some historic
brands, such as Stroh’s, Schlitz, Ballentine’s, Andecker and more than a dozen
others.) reflects a trend in American beer consumers. It is not unusual nowadays to find even
modest bars with half a dozen or more craft beers in tap.
A far cry from the days when I was at Marquette. One of my favorite jokes is about a couple,
driving into Milwaukee in the early morning hours. The breweries were all lit up, with steam
pouring out of their smokestacks. The
wife says, “Do you see all the beer they are making? There’s no way you’re going to drink all that
beer.” To which he replied, “Well, I’ve
got them working nights.”
Although Coors still advertises they make their beer in the
Colorado mountains, Budweiser is brewed in at least four American cities, and
no other traditional brew has a major market in the U.S. Instead major breweries like Sam Adams bring different
beers to market seasonally, craft beers, such as their Rebel IPA are harder to
find.
Another possible attraction of the craft beers might be thed choice of alcohol content. When I first tried beer, in Iowa, the law limited alcohol content of beer to 3.2%, a rule I am, sure passed away many years ago. O'Shea's seels a Double IPA with an alcohol content of 7.4%, the "double" relating specifically to the alcohol. I can't remember the last time I got a "buzz" from beer, but in my younger days there were times, even at 3.2%.
More likely, the beer content effects the smoothness and "bite" of the brew, and tastes will vary on both those issues.
I have a kegerator and my sons insist I stock it with craft beer. Their recent favorite is Elysian Space Dust, but O’Shea’s, where I buy my kegs doesn’t routinely stock that. Similarly, the Rebel Ale and Goose Island IPA. The one I can depend on is Sculpin, a San Diego craft beer that is one of my favorites. It is a little pricey though, about $115 for a five-gallon keg.
More likely, the beer content effects the smoothness and "bite" of the brew, and tastes will vary on both those issues.
I have a kegerator and my sons insist I stock it with craft beer. Their recent favorite is Elysian Space Dust, but O’Shea’s, where I buy my kegs doesn’t routinely stock that. Similarly, the Rebel Ale and Goose Island IPA. The one I can depend on is Sculpin, a San Diego craft beer that is one of my favorites. It is a little pricey though, about $115 for a five-gallon keg.
Making one’s own beer has become increasingly popular,
possibly because of cost. O’Shea’s
estimates they service more than 200 occasional brew-masters in Orange
County. Even Mary went to a presentation
by a home beer brewer, but hasn’t shown any interest in brewing herself.
Oh well, I still have my Sculpin.
My next Post is borrowed from NPR which had a short feature connecting
the dots between dead cows, rat poison, and a life-saving drug called Warfarin. I hope you will join me.