Anchor Christmas-- Not in New York?

[jlttb]

For the third week in a row, I;ve gone to my beer distributor trying to pick up the Anchor OSA, unsuccessfully. This time they told me the hold up was related to the fact that Anchor hadn't had the "label approved" for retail sale, yet. Can anyone confirm, deny, or at least explain that?
And has anyone actually bought the new Anchor Christmas Ale in New York?

[newportstorm]

Sorry, can't explain it, but I checked the reviews for 2003 OSA on BeerAdvocate.com. Of the 75 in the system, none are from New York state users. And one from NJ acquired his in a trade. Don't know what the hold up is, but you're missing a fabulous beer! If you're close to the border, make a run to MA, PA or VT - not sure about Jersey. Hope you come across some soon.

Cheers!

[steveh]

Here's a link, with addresses and phone numbers, to all of Anchor's New York distributors - knock 'em dead!

http://www.anchorbrewing.com/beers/states/newyork.htm

S.

[briandickens]

blind tiger doesn't have it on tap either. i wonder if they had it at their winter beer night? probably not.

[Kiltlifter]

Originally posted by newportstorm ... but you're missing a fabulous beer! I picked up a sixer of this and the one I tried wasn't too terribly enamored of. Heavy on the pine flavor (spruce?) That one just didn't strike me as all that special. I've still got three left (shared the other two w/ friends) and I'll give it another go. Maybe it was just my tastebuds that day.

BTW - got mine in Seattle

[newportstorm]

Originally posted by Kiltlifter
I picked up a sixer of this and the one I tried wasn't too terribly enamored of. Heavy on the pine flavor (spruce?) That one just didn't strike me as all that special. I've still got three left (shared the other two w/ friends) and I'll give it another go. Maybe it was just my tastebuds that day.

To each their own. I think it's one of the more interesting winter beers I've had so far - plenty more to go. The spruce comes out more as it warms. Has a strange but pleasant fruity/spruce aroma and a roasty/chocolatey base. Give it another shot someday.

Cheers!

[Beerconnoisseur]

Originally posted by jlttb
For the third week in a row, I;ve gone to my beer distributor trying to pick up the Anchor OSA, unsuccessfully. This time they told me the hold up was related to the fact that Anchor hadn't had the "label approved" for retail sale, yet. Can anyone confirm, deny, or at least explain that?

States each have different laws about what must be included or omitted from the labels. For example, in Texas, it's forbidden to have the alcohol content listed by percentage. You may see "Malt Liquor" specified on Barleywines, Doppelbocks, etc. So there may be a holdup in getting the label to conform to the state laws of New York.

[toneyc]

Eh? I am near Austin, Texas. I had a sixer of the Anchor 2003 Christmas Ale last week that Wifey got at the local grocery chain (HEB). It does not have the ABV listed on it, but Anchor does not have that info on their page, either. On the other hand, I have seen several bottles of beer at the same HEB that do have their ABV listed on the label, New Belgum Abbey and New Belgium Trippel, for example. I do not claim to understand the TABC laws, but I do think there is a lot of myth and mystery surrounding them.

:)
Toney.

[steveh]

jlttb - here's an e-mail response I received from Anchor on a query of the OSA - '03 in NY (wow, sorry 'bout the acronym-fest):

Thank you for your e-mail and interest in Our Special Ale 2003. While there were some initial delays with the label approval process this year, it is now available in New York. Please contact either Phoenix Beverage in Long Island City (718-609-7200) or Premier Beverage in Syracuse (315-445-0677). Also, please contact Lori Montfort, our New York rep at 347-242-6826 for assistance.

Please let us know if you need any further help and thanks again for writing.

Kind regards from San Francisco,
ANCHOR BREWING COMPANY

S.

[jlttb]

Thanks steveh! File this under 'better late than never!'

[steveh]

Originally posted by jlttb
File this under 'better late than never!'

Indeed! Glad to help, enjoy when you get it - it's pretty tasty this year -- 6:30am in Chicago, and I'm already getting thirsty... ;)

S.

[chazwicke]

It is always an eagerly awaited beer for me. A few places around here usually get it on draught. I'm hoping that will be the case again this year. But I have not yet seen the bottles either. I love the tree theme on the labels.

[hopjack13]

Originally posted by steveh
6:30am in Chicago, and I'm already getting thirsty..

wow..i know the feeling!
see beer for breakfast thread in the intrest of science section ;)

[chazwicke]

Well, I went on a binge tonight and came home with lots of beers. Went to one of the local paint stores. Not to mention that I also received a package of great brews today from Steveh. Anyway, I got thirsty reading this thread before I left the office and I needed to track down some Anchor Christmas. I purchased a sixer. I am drinking my first right now. I just love this stuff! I have never had a bad one and I have had most years. This is the 29th year for it. Another reason I shopped is the store emailed me to let me know they had come across 5 bottles of Conniston Bluebird. So I picked those up and two 3 litre bottles. One of Stone Arrogant Bastard and one of Double Bastard. He only had two of each in the 3 litre bottles. I picked up some other holiday beers (including the new George Gales 2003) and several other bottle conditioned British brews. I can't even fit any more beer in my fridge. But I am enjoying the Anchor Xmas and I will give my impressions another time. I am drinking it at room temp. as I did not have time to chill it. But I can vouch for it being wonderful again this year.

[jlttb]

Woohoo! I finally got my hands on a case of the 2003 OSA yesterday! Just in time for Christmas!
Had one bottle last night and it was worth the wait--it's more complex than other years I remember. I'll have to retaste and write it up for the winter/festive ales (http://www.realbeer.com/discussions/showthread.php?s=&threadid=1658) thread.
Thanks everyone!

[chazwicke]

Glad you finally got some. I too think it is a delicious rendition this year.

[hopjack13]

i picked up a magnum of the osa and thought i shoulda picked up another for next year......maybe i'll go back and there'll still be some.

[briandickens]

man did i ever try to find this. i drove to three stores that usually manage to have good stuff and there wasn't a single bottle of OSA to be found. I have one or two options left, but those will involve me getting a third party involved in the hunt as the stores aren't close to me. (anyone know a good store in NYC where I could find this?)

instead i had to settle for a couple packs of dogfish head beers i've never had. (Immort Ale, Chicory Stout, and Midas Touch)

--b

[hopjack13]

the immort i have not tried , althogh i heard it was good, the chicory was alright i guess , ad the midas touch.....well thats not exactly a beer.......but was good ,if your sitting down with a big meal, honey baked ham i would pair it with.
okay ,anyway, here did you try calling the distibutors?http://www.anchorbrewing.com/beers/states/newyork.htm

[hopjack13]

oh...my bad :rolleyes:
guess steveh's been there done that.
cheers

[steveh]

Originally posted by hopjack13
oh...my bad : guess steveh's been there done that.cheers

Great minds think alike! ;)

S.

[hopjack13]

a little off topic but doesn't urquell have rice?

[briandickens]

I didn't try calling distributors. It was 8:30, I was a few beers in, belly full of Thai, and I was on a mission. I'll do my research today.

[steveh]

Originally posted by hopjack13
a little off topic but doesn't urquell have rice?

Um, no.

The only breweries in the German region of Europe that I've ever heard using anything additional to barley (in a lager beer) are in Switzerland - where they use a form of maize in the grain bill. This is not the same as the corn-grit mash as is used by the macro swillsner brewers in the U.S., but more comparable to the flaked maize English brewers use - it still makes for a lighter bodied and flavored beer, but still beats hell out of anything BMC make.

S.

[chazwicke]

Kronenbourg uses some corn in its lagers. I have heard that Scottish & Newcastle who now owns them are actually targeting discriminating beer drinkers and are making some new Kronenbourg beers such as Pure Malt which is only barley malt and no adjuncts (And hops yeast and water of course). Also they are making a 1664 Premier Cru which is said to be like a 19th century Vienna Red and clocks in at 6 percent. It supposedly is lagered for two months.

[hopjack13]

well thats good to know, P.U. has no rice . no wonder it doen't give me a headache. how can they make it that light, crystal malt?

[steveh]

Originally posted by hopjack13
well thats good to know, P.U. has no rice . no wonder it doen't give me a headache. how can they make it that light, crystal malt?

Pilsner malt, or Carapils, as it's called. It's a form of Crystal that was originally grown in the area of Czechoslovakia called Moravia, and can also be found as Moravian malt. I think the highest color the malt is ever kilned to is 12 Lovibond.

BTW - Pale Ale malt is a close cousin to Pilsner, a shade darker with some more caramel flavor. Hold up an SNPA next to a PU - you get just a little more reddish hue in the SNPA.

S.

[steveh]

Originally posted by chazwicke
Kronenbourg uses some corn in its lagers. I have heard that Scottish & Newcastle who now owns them are actually targeting discriminating beer drinkers and are making some new Kronenbourg beers such as Pure Malt which is only barley malt and no adjuncts (And hops yeast and water of course). Also they are making a 1664 Premier Cru which is said to be like a 19th century Vienna Red and clocks in at 6 percent. It supposedly is lagered for two months.

I haven't had a Kronenbourg in years and remember it being in the Heineken/Becks vein at that time. I can also remember John Cleese imploring me to "Have a Kronie with your cronies!"

A Vienna Red? Do they mean Vienna Amber, the close cousin to Oktoberfest Marzen? Anton Dreher developed the style based on amber ales he and Spaten's Gabriel Sedelmayer researched in England in the early 1800s. But the Vienna style isn't supposed to be that high in alcohol, it's more of a "soft," milder Oktoberfest at 4-5 ABV (Okto is 5-6).

S.

[hopjack13]

damn steveh you're just a fountain of information my man!
thats why i love this place so many knowledgeable quaffers!
see you learn something new everyday, and if it's about beer, you know your headed in the right direction! ;)

[steveh]

Originally posted by hopjack13
damn steveh you're just a fountain of information my man!

Thanks, but it's just that I've always liked beer - and RB.com has really brought me back to enjoying it even more. Ever since I started the new job I'm in, I haven't been able to attend my home-brew/beer appreciation club meetings as often and Realbeer has filled a gap of talking about and enjoying beer.

Cheers to all here! We've got a great community and here's to more enjoyment in the new year!

S.

[chazwicke]

Cheers to that! All of you guys give yourselves a big pat on the back.