chazwicke
03-01-2006, 11:48 AM
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| BeerGuyDave's Brews & News ||'| " \,___
|__...__...____________ ====|=||_|__|....,]
"(@) '(@) "(@)(@)*******(@)*I meep meep!
Howdy Rowdies
In this Email
March Michael Madness!
Michael Jackson, Belgium and Beer! (yay!)
March 4th upstairs at the Brick
Its beer it’s Belgium!
The Smithsonian Institution Brewing with a Belgian Accent featuring the brewmasters from Canada’s fantastic Unibroue Brewery, Duvel owned Ommegang and local faves and good buddies Brewers Art!
March 14th at RFD Washington
It’s Michael it’s beer!
The BeerHunter Michael Jackson
March 15th Michael Jackson at the National Geographic Society
It’s beer it’s Michael it’s Belgium! (do I sense a theme going on here?)
We are scarily close to having our new website up and running (no really honest!) I will definitely send out an Email when it’s ready! Stay tuned in stay turned on, baby!
MARCH 4 Saturday afternoon at 1pm!
The Smithsonian Institution handles the selling of tickets for these way cool events. They always feature some rare beers, usually some never before available in the city along with some of the most interesting brewmasters you’ll meet. We will be pouring a true Ommegang gem, their wonderful and actually Cave Aged Hennepin and a new release from up north, Unibroue 15 plus a bunch of other great world class brews. Surf online to this URL for ticket ordering information for this event. http://residentassociates.org/otomar/brewing.asp
Here’s the Smithsonian write-up for this program
Brewing with a Belgian Accent
Sat., March 4, 1 to 4 p.m.
Strong Trappist beers, sour brown ales, spontaneously fermented lambics, beers laced with coriander and orange peel... the tiny nation of Belgium is home to an amazing array of beer styles. Can this creativity be transplanted? You’ll answer that question yourself at this tasting. The finest brews of three Belgian-influenced American breweries—Unibroue in Chambly, Quebec, Brewery, Ommegang in Cooperstown, New York, and The Brewer’s Art in Baltimore—are paired with the original Belgian beers that inspired them.
Leading the tastings are Steve Frazier, brewer at The Brewer’s Art in Baltimore, which some say is the first brewpub in the United States to focus exclusively on beer styles influenced by the artisanal brewers of Belgium; Randy Thiel, who is the brewmaster at Brewery Ommegang in Cooperstown, New York, and was the first American brewer to be inducted into The Knighthood of the Brewers’Mashstaff (Chevalerie du Fourquet des Brasseurs) in Belgium, a centuries-old organization representing the dignity and traditions of the brewer’s trade; and Paul Arnott, brewmaster at Unibroue in Chambly, Quebec, and former brewer at Abbaye Notre Dame de Scourmont, brewer of Chimay Trappist ales in Belgium.
Coordinators are Jim Dorsch, publisher of Mid-Atlantic Brewing News and editor/publisher of American Brewer, and Greg Kitsock, editor of Mid-Atlantic Brewing News and senior editor of American Brewer.
Participants may purchase lunch on their own.
Location: Brickskeller, 1523 - 22nd St., N.W. (Dupont Circle Metro, Red line)
March 14 we bring the world’s most famous beer writer to our stage along with some of our favorite regional brewmasters for a evening of great stories and beers. This tasting will be held in RFD’s back room and always sells out so be sure you get your tickets early. Tickets for this truly special event are just $40.00 Call 202-289-2030 to reserve yours soon! Doors open at 6 we never start at 7! We will have copies of Michaels new updated and enlarged Beers of Belgium book available for purchase and signing while they last.
Reserve your ticket with your credit card by call 202-289-2030. Tickets are $40 for this event. We do not offer designated driver discounts. If you do not choose to sample the beers we can serve you our choice of nonalcoholic substitutes. Tell the person taking your order the names of others calling to join your party. The room is set according to reservations so those not giving accurate party sizes and names may not be able to sit together! If you have more than one person in your party paying for tickets they must call in advance with their credit card info so the line at the door moves smoothly. This is an extremely popular tasting, we do not want to turn away someone wanting admission only to have empty seats at show time. No cancellations will be honored if made within 24 hours before show time. You have been warned!!! Order your tickets SOON. This event will be held in RFD’s back room. Doors open at 6, we never start at 7.
March 15th at the National Geographic Society we co-host Michaels annual lecture, this year’s is entitled - The Belgian Beer Diaspora
Wednesday March 15th at 6PM at the National Geographic Society Headquarters’ (1600 M Street, NW Washington, DC 20036) in the Gilbert H. Grosvenor Auditorium
To order tickets surf on over to -
http://purchase.tickets.com/buy/TicketPurchase?organ_val=22070
We will be tasting some fantastic and incredibly rare Belgian offerings and American counterparts.
Those pretending to be unaffected by the abuse of noxious substances during their misspent youth may remember me writing about this very subject for Cheers magazine after the Great American Beer Festival last November. It’s a movement I tell ya!
RFD’s new seasonal menu is now being served with some really tasty offerings. Dine with us before you go to the VERIZON center and pay $24 for a couple paper tubs of cold chicken strips and a beer of lightish nature!
The Brickskeller will be pouring Otter Creek ESB from the cask this weekend.
The Bricks tap lineup is just plain OUTRAGEOUS right now! OUTRAGEOUS! I’d put the list in this mailer but I have too many “beer bars” reading these things and copying me for reasons that appear to be more based on personal glorification than loving the world of beer so na nee na nee boo boo. Do your own homework. Meow.
And again because it ticks me off I repeat –
On another note, there is a need to inform the peeps about a practice that credit card companies regularly engage in. I get maybe 3 or 5 Emails a month regarding this (down from about 12 or 15 when online banking first became the norm) Typically the letter I get goes something like this -
To Whom It May Concern:
On (fill in the date) I dined at your establishment. I ordered a juicy succulent burger and two absolutely phenomenal draught gems from your unbelievable selection of world class treasures (he he he). The total charge incurred was 23 dollars, I left a tip in cash. I paid my tab around 7:30 pm. I checked my bank account online and saw I was charged 32.27. What is the deal on this??????? Thank you for your time and I look forward to hearing from you, you thievin bast…
(ok, perhaps a bit of writers prerogative incurred there and believe it or not sometimes the Emails ain’t that polite but hey, we may have kids reading this stuff)
Here’s the basic reply I send back.
Your charge will go thru for the correct amount, not to worry. Unbeknownst to all until the advent of online banking, where you can do a real time check of your balance, CC companies have engaged in this practice for years quietly. When you pay a check the waiter enters the amount of the check in the register and runs the card (resulting in his having a printout of your bill for signing) He then takes this printout to the customer for tipping and signing. The credit card companies have ALWAYS put a hold on the check amount plus and additional phantom amount assuming you are leaving a tip. This - according to the company - is so your account will not overdraw. This amount can be anywhere from 10 to over 30%(!) of the bills' total. I think it's an outrageous practice not to clearly inform the card holder about this unadvertised "hold" on your available cash, but when the charge actually processes - usually in 1 or 2 business days - the charge will go thru for the proper amount. Debit cards can be affected even more adversely insomuch as this hold on available funds can make you bounce checks regardless of your having sufficient funds in your account. With online banking you go online after you make your charge and see an amount that totals the check amount plus the phantom hold they put on your available cash and logically (tho incorrectly) assume a mistake has been made. It's quite frustrating.
When online banking first started I was getting over a dozen Emails like this a month. Now that people are having this happen to them they are entering a learning curve, don't worry. I really wish credit card companies would explain this practice to their customers but that doesn't seem to be on their to-do lists.
Normally all weekend credit cards process on Tuesday. Occasionally they post Wednesday but usually it's Tuesday, so if you find a discrepancy after midweek call us. I promise you, you will not be overcharged.
If you have any friends that want on our Email list tell ‘em to write me at this S/N and tell me they want to be put on and on they will be put! We gots some COOOOOL stuff coming up but I been typing 2long and I am DONE4NOW! There ya go sports fans. Like wet grain I am spent and aw shucksed.
As always a tip'o'the bottlecap and a please stay safe to all my buddies all over the world from
BigPoppaHandPump/aka/BeerGuyDave!
| BeerGuyDave's Brews & News ||'| " \,___
|__...__...____________ ====|=||_|__|....,]
"(@) '(@) "(@)(@)*******(@)*I meep meep!
Howdy Rowdies
In this Email
March Michael Madness!
Michael Jackson, Belgium and Beer! (yay!)
March 4th upstairs at the Brick
Its beer it’s Belgium!
The Smithsonian Institution Brewing with a Belgian Accent featuring the brewmasters from Canada’s fantastic Unibroue Brewery, Duvel owned Ommegang and local faves and good buddies Brewers Art!
March 14th at RFD Washington
It’s Michael it’s beer!
The BeerHunter Michael Jackson
March 15th Michael Jackson at the National Geographic Society
It’s beer it’s Michael it’s Belgium! (do I sense a theme going on here?)
We are scarily close to having our new website up and running (no really honest!) I will definitely send out an Email when it’s ready! Stay tuned in stay turned on, baby!
MARCH 4 Saturday afternoon at 1pm!
The Smithsonian Institution handles the selling of tickets for these way cool events. They always feature some rare beers, usually some never before available in the city along with some of the most interesting brewmasters you’ll meet. We will be pouring a true Ommegang gem, their wonderful and actually Cave Aged Hennepin and a new release from up north, Unibroue 15 plus a bunch of other great world class brews. Surf online to this URL for ticket ordering information for this event. http://residentassociates.org/otomar/brewing.asp
Here’s the Smithsonian write-up for this program
Brewing with a Belgian Accent
Sat., March 4, 1 to 4 p.m.
Strong Trappist beers, sour brown ales, spontaneously fermented lambics, beers laced with coriander and orange peel... the tiny nation of Belgium is home to an amazing array of beer styles. Can this creativity be transplanted? You’ll answer that question yourself at this tasting. The finest brews of three Belgian-influenced American breweries—Unibroue in Chambly, Quebec, Brewery, Ommegang in Cooperstown, New York, and The Brewer’s Art in Baltimore—are paired with the original Belgian beers that inspired them.
Leading the tastings are Steve Frazier, brewer at The Brewer’s Art in Baltimore, which some say is the first brewpub in the United States to focus exclusively on beer styles influenced by the artisanal brewers of Belgium; Randy Thiel, who is the brewmaster at Brewery Ommegang in Cooperstown, New York, and was the first American brewer to be inducted into The Knighthood of the Brewers’Mashstaff (Chevalerie du Fourquet des Brasseurs) in Belgium, a centuries-old organization representing the dignity and traditions of the brewer’s trade; and Paul Arnott, brewmaster at Unibroue in Chambly, Quebec, and former brewer at Abbaye Notre Dame de Scourmont, brewer of Chimay Trappist ales in Belgium.
Coordinators are Jim Dorsch, publisher of Mid-Atlantic Brewing News and editor/publisher of American Brewer, and Greg Kitsock, editor of Mid-Atlantic Brewing News and senior editor of American Brewer.
Participants may purchase lunch on their own.
Location: Brickskeller, 1523 - 22nd St., N.W. (Dupont Circle Metro, Red line)
March 14 we bring the world’s most famous beer writer to our stage along with some of our favorite regional brewmasters for a evening of great stories and beers. This tasting will be held in RFD’s back room and always sells out so be sure you get your tickets early. Tickets for this truly special event are just $40.00 Call 202-289-2030 to reserve yours soon! Doors open at 6 we never start at 7! We will have copies of Michaels new updated and enlarged Beers of Belgium book available for purchase and signing while they last.
Reserve your ticket with your credit card by call 202-289-2030. Tickets are $40 for this event. We do not offer designated driver discounts. If you do not choose to sample the beers we can serve you our choice of nonalcoholic substitutes. Tell the person taking your order the names of others calling to join your party. The room is set according to reservations so those not giving accurate party sizes and names may not be able to sit together! If you have more than one person in your party paying for tickets they must call in advance with their credit card info so the line at the door moves smoothly. This is an extremely popular tasting, we do not want to turn away someone wanting admission only to have empty seats at show time. No cancellations will be honored if made within 24 hours before show time. You have been warned!!! Order your tickets SOON. This event will be held in RFD’s back room. Doors open at 6, we never start at 7.
March 15th at the National Geographic Society we co-host Michaels annual lecture, this year’s is entitled - The Belgian Beer Diaspora
Wednesday March 15th at 6PM at the National Geographic Society Headquarters’ (1600 M Street, NW Washington, DC 20036) in the Gilbert H. Grosvenor Auditorium
To order tickets surf on over to -
http://purchase.tickets.com/buy/TicketPurchase?organ_val=22070
We will be tasting some fantastic and incredibly rare Belgian offerings and American counterparts.
Those pretending to be unaffected by the abuse of noxious substances during their misspent youth may remember me writing about this very subject for Cheers magazine after the Great American Beer Festival last November. It’s a movement I tell ya!
RFD’s new seasonal menu is now being served with some really tasty offerings. Dine with us before you go to the VERIZON center and pay $24 for a couple paper tubs of cold chicken strips and a beer of lightish nature!
The Brickskeller will be pouring Otter Creek ESB from the cask this weekend.
The Bricks tap lineup is just plain OUTRAGEOUS right now! OUTRAGEOUS! I’d put the list in this mailer but I have too many “beer bars” reading these things and copying me for reasons that appear to be more based on personal glorification than loving the world of beer so na nee na nee boo boo. Do your own homework. Meow.
And again because it ticks me off I repeat –
On another note, there is a need to inform the peeps about a practice that credit card companies regularly engage in. I get maybe 3 or 5 Emails a month regarding this (down from about 12 or 15 when online banking first became the norm) Typically the letter I get goes something like this -
To Whom It May Concern:
On (fill in the date) I dined at your establishment. I ordered a juicy succulent burger and two absolutely phenomenal draught gems from your unbelievable selection of world class treasures (he he he). The total charge incurred was 23 dollars, I left a tip in cash. I paid my tab around 7:30 pm. I checked my bank account online and saw I was charged 32.27. What is the deal on this??????? Thank you for your time and I look forward to hearing from you, you thievin bast…
(ok, perhaps a bit of writers prerogative incurred there and believe it or not sometimes the Emails ain’t that polite but hey, we may have kids reading this stuff)
Here’s the basic reply I send back.
Your charge will go thru for the correct amount, not to worry. Unbeknownst to all until the advent of online banking, where you can do a real time check of your balance, CC companies have engaged in this practice for years quietly. When you pay a check the waiter enters the amount of the check in the register and runs the card (resulting in his having a printout of your bill for signing) He then takes this printout to the customer for tipping and signing. The credit card companies have ALWAYS put a hold on the check amount plus and additional phantom amount assuming you are leaving a tip. This - according to the company - is so your account will not overdraw. This amount can be anywhere from 10 to over 30%(!) of the bills' total. I think it's an outrageous practice not to clearly inform the card holder about this unadvertised "hold" on your available cash, but when the charge actually processes - usually in 1 or 2 business days - the charge will go thru for the proper amount. Debit cards can be affected even more adversely insomuch as this hold on available funds can make you bounce checks regardless of your having sufficient funds in your account. With online banking you go online after you make your charge and see an amount that totals the check amount plus the phantom hold they put on your available cash and logically (tho incorrectly) assume a mistake has been made. It's quite frustrating.
When online banking first started I was getting over a dozen Emails like this a month. Now that people are having this happen to them they are entering a learning curve, don't worry. I really wish credit card companies would explain this practice to their customers but that doesn't seem to be on their to-do lists.
Normally all weekend credit cards process on Tuesday. Occasionally they post Wednesday but usually it's Tuesday, so if you find a discrepancy after midweek call us. I promise you, you will not be overcharged.
If you have any friends that want on our Email list tell ‘em to write me at this S/N and tell me they want to be put on and on they will be put! We gots some COOOOOL stuff coming up but I been typing 2long and I am DONE4NOW! There ya go sports fans. Like wet grain I am spent and aw shucksed.
As always a tip'o'the bottlecap and a please stay safe to all my buddies all over the world from
BigPoppaHandPump/aka/BeerGuyDave!