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Sierra Nevada anniversary party in hop field

Sierra Nevada Brewing has announced plans for its 30th anniversary party, Nov. 15 at the brewery’s hop field.

Let’s cut right to the invitation:

Come and celebrate this American craft beer renaissance at the Sierra Nevada 30th Anniversary Party in our very own estate-hops field.

The party kicks off at 4 pm with sampling of 30 beers including some of your favorites from the last 30 years, plus a few unique finds from the cellar. Many of these beers never have been, and never will be, released to the public – this may be your only chance to sample them! They are available in limited quantities, so arrive early to ensure that you get to taste the ones you are most looking forward to. We will be posting the full beer list in the coming weeks.

The evening will also feature the musical stylings of Roy Rogers & The Delta Rhythm Kings featuring two very special guests! The Joe Craven Trio will kick off the evening’s festivities, followed by Houston Jones.

The Sierra Nevada Taproom is catering dinner from 5-8 pm, which costs $15. You can purchase dinner tickets onsite at the event.

MENU
Fresh Baked Breads – Straight From the Sierra Nevada Ovens
Sierra Nevada Salad – Mixed Organic Greens Tossed In Balsamic Dressing with Cherry Tomatoes, Crumbled Gorgonzola and Candied Chico Pecans
Fall Vegetables -Tossed In an Estate Garden Herb Butter
Garlic Mashed Potatoes – With Sweet Creamery Butter and Roasted Garlic
Estate Herb Rubbed Tri Tip – Pale Ale Bbq Sauce
Sweet Pepper Polenta – With Roasted Estate Tomatoes And Peppers, Onions Carrots And Chives

* Date: Monday, November 15th
* Time: 4:00 – 9:00 pm
* Place: Sierra Nevada Brewery, 1075 E. 20th St, Chico CA, 95928 – The party will take place in the Sierra Nevada Hop Field.

Tickets are only available online, in the Sierra Nevada Taproom, and the Sierra Nevada Gift Store.

Remember, you must be 21 or older to attend! Photo ID will be checked on site and there are no in and out privileges.

How to get to the Sierra Nevada 30th Anniversary Party?
1. FREE SHUTTLE – from downtown Chico. The shuttle will run on a continuous loop from 3:30-10 pm. Pick up and drop off are at the transit center across from Madison Bear Garden.
2. RIDE YOUR BIKE – there is plentiful bike parking at the brewery!
3. PARKING AT SILVER DOLLAR FAIRGROUND – complimentary parking available at the fairgrounds, a shuttle will run back and forth from the brewery from 3:30 pm – 10 pm.

**THERE IS NO PARKING ON-SITE AT SIERRA NEVADA.**

“This may be your only chance to sample them!”

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Brewing scholarship deadline Nov. 11

The American Brewers Guild is now accepting applications for the Glen Hay Falconer Foundation slot in the Intensive Brewing Science & Engineering course that runs from Jan. (2011) through July 1, with the final week of onsite instruction in Sacramento, Calif. The full application must be received no later than Nov. 11,

The scholarship is open to professional brewers and homebrewers from the states of Washington, Oregon, Alaska, Hawaii and California’s northern geographic region (San Francisco/Monterey Bay areas and north). The full-tuition scholarship also includes a $500 stipend to help offset travel and lodging expenses for the residential week. Full details and scholarship applications are available at www.abgbrew.com.

The course is designed for brewers and homebrewers who lack formal training in brewing science and covers all the fundamentals of beer production and quality assurance.

The scholarship is co-sponsored by ABG and the Glen Hay Falconer Foundation, a non-profit organization created to commemorate and celebrate the life, interests, and good works of a well-loved and leading Northwest brewer who died and untimely death in 2002.

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Hopland Brewery Ale House closes

Hopland Brewery Ale House

The Hopland Brewery Ale House, the first home of Mendocino Brewing, has closed.

Opened in 1983, the Hopland Brewery was California’s first post-Prohibition brewpub and only the second in the United States.

Mendocino Brewing is moving the ale house to Ukiah, where it has long operated its production brewery, after its Hopland landlord did not extend its lease.

In the press release the company states, “We thank the friendly and loyal Hopland community who wholeheartedly welcomed us all these many years. We are deeply indebted to the host of loyal customers for their constant support and love. They have been as passionate about our beers as we have been in brewing and serving them for these past 27 years. They have helped make our beers the Legends that they have become.”

The new ale house should be open within a few months.

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Chimay/Schneider looking for web/social guru

Manneken-Brussels Imports, which represents Chimay and G. Schneider & Sohn in the United States, is looking for a website developer/social media guru to join its staff on a fulltime basis.

MBI is based in Austin, Texas, but the employee may work from home. The job includes full benefits.

Lisa Hollingsworth, COO, says the importer wants an employee someone who is “passionate and knowledgeable about beer and the beer community” and has:

  • strong technical skills for constructing and maintaining website and social networking platforms for our company/brands
  • a charismatic person with knowledge of beer and beer culture
  • additional IT experience a plus
  • Contact her at lch (at) mbibeer.com.

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    Pints for Prostates offers of special beer trip

    Pints for Prostates is partnering with BeerTrips.com for a special trip Sept. 9-19, 2011, to the Czech Republic and Germany that will benefit the Pints for Prostates campaign.

    The nine night trip includes brewery tours, escorted pub crawls, guided city tours, special meals and more in Prague, Bamberg and Munich. The trip will include special tours of famous breweries along the way, such as Pilsner Urquell and the Andechs Monastery Brewery in Germany. The tour will arrive in Munich in time to enjoy Oktoberfest 2011.

    Only 14 slots will be sold, costing costing $2,895 plus air. The trip includes nine nights lodging in centrally located hotels; breakfast daily, four beer dinners and three beer lunches; and train and coach transportation. A portion of the trip price will be donated to the fight against prostate cancer.

    “The Prague, Bamberg and Munich tour is one of the favorite itineraries that BeerTrips.com has offered over the years,” said Mike Saxton, founder of BeerTrips.com. “We offer small groups an intimate experience with the chance for insider tours of some the most famous breweries in the world. If you love beer and love to travel, this gives you the chance to experience some of the beer capitals of Europe, enjoying history, culture, food and beer along the way.”

    The tour will be hosted by Pints for Prostates founder and beer journalist Rick Lyke. Lyke has been writing about beer, wine and spirits for 30 years and has previously visited each of the cities on the tour. Pints for Prostates is a charity that reaches men through the universal language of beer with an important health message.

    As part of the BeerTrips.com and Pints for Prostates partnership, Pints for Prostates will raffle a trip for two for the special trip. For a $10 donation for a single ticket, $25 donation for three tickets or $50 for seven tickets, consumers will be entered to win the trip. The drawing will be held on July 31, 2011.

    More information is available at www.pintsforprostates.org.

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    Samuel Adams picks LongShot winners

    Homebrewers from Georgia and Illinois were the big winners in Samuel Adams annual LongShot American Homebrew Contest – which this year focused only for beers that would be entered in Category 23 of a sanctioned homebrew competition.

    2011 LongShot Winners

    Georgia resident Richard Roper (right) with Friar Hop Ale and Rodney Kibzey (left) of Illinois with Blackened Hops beer. Earlier this year Kibzey won Meadmaker of the Year in the National Homebrew Competition.

    The Beer Judge Certification Program (BJCP) reserves Category 23 for specialty beers, noting “This is explicitly a catch-all category for any beer that does not fit into an existing style category. No beer is ever “out of style” in this category, unless it fits elsewhere.”

    Two bottles of each of those beers will be featured in the 2011 LongShot Category 23 Variety 6-Pack from Samuel Adams. The other two bottles will be Honey Beer’s Lavendar Wheat beer from Caitlin DeClerq, which won the company Employee Homebrew competition.

    “This year we asked homebrewers to push the boundaries and brew their own one-of-a-kind beers,” Boston Beer founder Jim Koch said when the winners were announced Saturday. “I was very impressed by the quality and creativity of the homebrew entries submitted to this year’s (competition.)”

    For more than 10 years, Samuel Adams employees have competed in their own annual homebrew competition. Once all the employee homebrews are submitted (more than 300 this year), Koch and the other brewers at Samuel Adams spend a day tasting the employees’ entries, and they choose three finalists. Those three employee homebrewers attend the Great American Beer Festival and ask attendees to vote for their favorite. This year, GABF attendees chose Caitlin DeClerq’s beer.

    More from the press release:

    Roper’s Friar Hop Ale is described as a hybrid of two styles, uniting the big hoppy taste of an IPA with the spicy, fruity flavor of a Belgian. The toasty caramel sweetness from the malt and Belgian candi sugar mimics a Belgian ale, while the big citrus hop notes of an IPA balance the style. A spicy yeast fermentation and hints of orange and coriander round out the brew.

    Kibzey’s Blackened Hops is a perfect combination of deep roasted malt character and citrusy hop bitterness. Harnessing eight years of homebrewing knowledge, Rodney found that combining debittered dark malts and citrusy hops yielded a surprising and unique flavor for this brew. Its black color hints at roasted malt and coffee flavors, but it is the big hop character really steals the show. Packed with citrusy and piney American hops, this beer has a big flavor and clean bitterness. This is Rodney’s second LongShot American Homebrew Contest win; he won in 2007 with a Weizenbock and his beer was included in the 2008 LongShot Variety Pack.

    DeClerq has worked as a member of the Samuel Adams sales team since 2006. She created her Honey Bee’s Lavender Wheat with dried lavender petals, giving it a fragrant but soft aroma. A citrus tartness and slight sweetness from the honey and vanilla balance out the finish in this California resident’s brew, perfect to sip while kicking back and relaxing.

    The 2011 Samuel Adams LongShot American Homebrew Contest – Category 23 Variety 6-Pack will be available nationwide in select retail stores beginning March 2011 for a suggested retail price of $9.99.

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    Samuel Adams offers first pumpkin beer

    Boston Beer Co. has added a pumpkin beer to its Sameul Adams “Harvest Collection,” a mixed pack of beers for the fall. The 12-pack includes two bottles each of Harvest Pumpkin Ale, Octoberfest, Boston Lager, Dunkelweizen, Irish Red and Black Lager. Harvest Pumpkin and Dunkelweizen are available only in the Harvest Collection.

    Samuel Adams first pumpkin beer includes 11 pounds of real pumpkin per barrel (a barrel contains 31 gallons) in the recipe, along with some smoked malt and traditional pumpkin pie spices.

    Baker Carlene O’Garro of Delectable Desires bakery in South Boston has created Harvest Pumpkin Bread to accompany the beer. O’Garro is a beneficiary of the Samuel Adams Brewing the American Dream program, which provide microloans and business coaching to entrepreneurs in the food and beverage and hospitality industries. The recipe:

    Samuel Adams Harvest Pumpkin Ale Bread

    Bread ingredients
    1 1/2 cups granulated sugar
    1/2 cup canola oil
    2 large eggs
    1 cup Harvests Pumpkin Ale puree (see below)
    1 3/4 cups all-purpose flour
    1 tsp salt
    1 tsp baking soda
    1/2 tsp baking power
    1 Tbsp pumpkin pie spice
    Powdered sugar (for dusting)

    Method
    1. Preheat over to 350°. Combine the sugar and oil in a mixing bowl using an electric mixer with paddle attachment at medium speed. Slowly add the egg.
    2. Stop the mixer and add the harvest Pumpkin ale puree (directions below).
    3. Turn mixer to low-medium speed and leave it running for 4-5 minutes. In a separate bowl, combine all the dry ingredients.
    4. Stop the mixer and add the dry ingredients. Mix for 1 minute at low speed or until all the ingredients are mixed together.
    5. Pour the mixture into a greased 9- by 5-inch loaf pan, leaving room at top of pan for bread to rise.
    6. Bake for 60 minutes. Check bread by sticking the center with a knife (when knife comes out clean, remove from oven). If needed, bake for another five to eight minutes or until knife comes out clean.
    7. Once the bread has fully cooled, finish with light dusting of powdered sugar.

    Pumpkin Puree ingredients
    1-15-oz. can pumpkin puree
    2/3 granulated sugar
    1 bottle Samuel Adams Harvest Pumpkin Ale
    1 tsp pumpkin pie spice

    Method
    Combine all the ingredients and stir slowly. Set aside until ready to use.

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    World’s Oldest Beer Found In Shipwreck

    CNN is reporting that the World’s ‘Oldest Beer’ Found in Shipwreck in the Baltic Sea off the coast of the Åland Islands. The Ålands are an autonomous group of nearly 6,000 islands near Finland. The cargo ship is believed to have been sailing from Denmark, most likely Copenhagen, sometime between 1800 and 1830 possibly bound for St. Petersburg, Russia. There’s also speculation that t may have been sent “by France’s King Louis XVI to the Russian Imperial Court.”

    Initially, divers found bottles of Champagne, but later found additional bottles, some of which burst from the pressure upon reaching the surface, revealing that there was beer inside them. From the CNN report:

    “At the moment, we believe that these are by far the world’s oldest bottles of beer,” Rainer Juslin, permanent secretary of the island’s ministry of education, science and culture, told CNN on Friday via telephone from Mariehamn, the capital of the Aland Islands.

    “It seems that we have not only salvaged the oldest champagne in the world, but also the oldest still drinkable beer. The culture in the beer is still living.”

    It will certainly be interesting to see what further analysis of the beer reveals.

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    Firestone Walker expands lineup, distribution

    Firestone Walker Brewing Co. will soon offer its Proprietor’s Reserve Series outside of the brewery’s West Coast home. The series will be distributed, when available, in 22-ounce bottles as well as a very limited release of kegs.

    The Proprietor’s Reserve Series includes Double Jack, a double IPA based off of Firestone’s award winning Union Jack IPA; Walker’s Reserve, a bottle-conditioned robust porter; Parabola, a barrel-aged Russian Imperial Stout; and Abacus, a barrel-aged barleywine, as well as their anniversary blend.

    “Every brewer relishes testing the outer limits of their creativity and equipment,” FW brewmaster Matt Brynildson said for a press release. “We have been honing these beers for a while, but I wasn’t sure that we would ever produce them at any appreciable level. The brew team is fired up!”

    This year’s anniversary beer, “14”, will be released in November, kicking off the Reserve Series. Double Jack and Walker’s Reserve will be released in January and be available year-round, while Parabola and Abacus are one-time limited releases for later in 2011.

    Firestone Walker Brewing, based in Paso Robles, Calif., will also be sending its Proprietor’s Reserve Series east, said John Bryan, “Export” Director at Firestone Walker.

    “The Reserve Series will be in States where we currently distribute (which includes New York, New Jersey and Virginia) and we are perusing other markets along the East Coast as beer becomes available,” he said.

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    The Science of Smell

    smell
    NPR’s Science Friday had a show last week devoted to The Science of Smell. If you’ve ever taken tasting beer seriously, you know how important smell is to the flavor of beer (and everything else). Host Ira Flatow discussed Olfaction with research scientists Stuart Firestein and Donald Wilson. The show’s only a little under 18 minutes but is pretty interesting.

    For example, twenty years ago [the field of olfaction] made the most important discovery in the modern era of olfaction, which “was the identification and cloning of a large family of receptors in our noses that mediate the sense of smell that act like a lock. If you think of it, odor is a key, and when they fit together, the brain is clued in to the fact that this odor is out there somehow. And this identification of this large, large family of genes, a thousand of them in many animals, as many as 450 in us, mediates this smell.

    This turns out to be “the largest gene family in the mammalian genome. The mammalian genome, typically, we think consists of about 25,000 genes. So in a mouse, it’s about 5 percent of the genes and even in us, it’s almost 2 percent. About one out of every 50 genes in your genome was devoted to your nose.”

    And here’s a later revealing exchange, from the transcript:

    Dr. FIRESTEIN: I think we use our nose a lot more than most people believe. The biggest problem with our sense of smell or the feeling that we don’t have a good sense of smell is actually our bipedalism, the fact that we walk on two legs. And we have our noses stuck up here five or six feet in the air, when all the good odors are about eight or 10 inches off the ground. Or for example, as the case with other animals, they’re more willing to put their nose where the odors are, shall we say, delicately.

    FLATOW: And well, we’ve always heard that animals like let’s pick out dogs, bloodhounds and things like that, that dogs are able to smell so much more sensitively than us in all different kinds of smells. Is that true?

    Dr. FIRESTEIN: Well, it’s a good question. I mean, I often say to people who ask me that question, if they have such a good sense of smell, why do they think they do that greeting thing that they do?

    Dr. FIRESTEIN: You think you could do that from 10 feet away, you know?

    FLATOW: Well, that’s true. They get right up there and sniff you.

    Dr. FIRESTEIN: Boy, they sure do.

    FLATOW: So why do they need to be so close if they smell…

    Dr. FIRESTEIN: Yes, well so some of this is behavioral, and a part of it, the another way to show that, I think, for humans, is that we actually have very sophisticated palate, for example, for food, much more than many other animals and we know that most of flavor is really olfaction.

    And here’s another interesting exchange about the specifics of our sense of smell, insert “beer” in the place of “coffee” and the process of judging beer critically works the same way.

    FLATOW: Don Wilson, tell us what happens what is connected to our noses in the sensory? What goes on in the brain when we smell something?

    Dr. WILSON: Well, it’s actually really exciting because – so these you mentioned the ABCs of olfaction. I think that’s a good analogy because these hundreds of different receptors that Stuart just mentioned essentially are recognizing different features of a molecule. You don’t have — for most of odors, you don’t have a receptor for that particular odor. You don’t have a coffee receptor or a vanilla or a strawberry receptor. You have receptors that are recognizing small pieces of the molecules that you’re inhaling, and the aroma of coffee, for example, is made up of hundreds of different molecules.

    So what the brain then has to do is make sense of this pattern of input that’s coming in: I’ve got receptors A, B and C activated when I smell this odor, and I’ve got receptors B, C, D and E activated when I smell this other odor. And what we’ve found is that what the brain is really doing with the olfactory cortex and the early parts of the olfactory system are doing is letting those features into what we and others would consider something like an odor object, so that you perceive now a coffee aroma from all of these individual features that you’ve inhaled. And, in fact, once you’ve perceived that coffee aroma, you really can’t pick out that, you know, there’s a really good ethyl ester in my Starbucks today or something – you really have an object that you can’t break down into different components. So that’s what the brain is doing.

    And we know that part of that building of the object, that synthetic processing of all these features, is heavily dependent on memory. So you learn to put these features together and experience this odor the first time. So it’s really a – in some ways, olfaction seems really simple. They suck a molecule up my nose and it binds to a receptor and so I must know what I’ve just inhaled. But, in fact, it’s a fairly complex process where it’s akin to object perception and other sensory systems.

    FLATOW: Does the fact that it elicits such strong memories — you know, so you can a smell from 40 years ago or something. Is it because — are they close together, the centers for smell and memory in the brain?

    Dr. WILSON: Well, in humans, it’s — in some ways, the olfactory cortex is really enveloped by — embraced by parts of the brain that are important for emotion and memory. There are direct reciprocal connections between the olfactory system and the amygdala and hippocampus, these parts that are important for emotion and memory. So – and we think that as you’re putting these features together to make this perceptual object, the brain and the cortex is also sort of listening to the context of which I’m smelling it, maybe the emotions that I’m having as I’m smelling it. And those can, in fact, we think can become an integral part of the percept itself. So it not only becomes difficult to say what the molecules were within that coffee aroma, but it also becomes difficult to isolate the emotional responses you’re having with that same odor.

    After that they go on about memory and aromas, and then take calls from listeners. You can also hear the entire discussion below or at Science Friday’s website (or download it below or at NPR) and also see the full transcript.

    download mp3: mp3 download

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    In UK, pubs still the place to talk

    A survey commissioned by Courage Beer suggests drinkers in Britain still consider the pub the best place outside of home for conversation.

    From the press release:

    Fifty percent of those quizzed have made new friends by talking to people in the pub, and the pub (43%) is also the place where you are most likely to strike up a conversation with a stranger, followed by long haul flights (38%) and nightclubs (27%).

    Britain as a nation of chatterboxes with the average person having 27 conversations every day, lasting an average of 10 minutes each. That adds up to a massive 4.5 hours a day or nearly 100,000 hours or 68 days – every year.

    The Courage Beer Conversations survey of 3,000 British adults for Courage Beer found that Geordies are the UK’s most gregarious with the North East weighing in with an average of 33 conversations per day – closely followed by the Welsh on 32, whilst the Northern Irish are least outgoing with an average of 22 conversations every day.

    However, whilst the survey illustrates our convivial nature, the survey also points to a worrying aspect of Britain’s sociability with 43% of our daily conversations deemed pointless.

    Those questioned were split on whether modern technology has caused the art of conversation to wane in recent years with 52% believing people don’t talk face to face any more, whilst 48% think technology means we actually talk more, but through a different medium.

    Only a third of people count the conversations they have on social networks such as Twitter and Facebook as ‘proper conversations’.

    Over 63% of those asked think the younger generation has lost the art of conversation, either as a result of technology making young people lazy (30%) or making them less forthcoming when it comes to others (33%).

    Other highlights of the survey include:

  • Humour and honesty were deemed the most important elements of a meaningful conversation to those questioned with a combined split of over 60% followed by ‘Getting a different point of view’ (26%) and ‘Learning new facts’ (12%).
  • Marriage & relationships (74%) head the list of conversation topics that Brits consider meaningful, closely followed by money (60%) and work/ job happiness (55%). Politics comes in fourth at 34%, followed by food & drink (27%) and religion and property prices on 22%.
  • Whilst Britain seems to a companionable nation it appears we don’t appear to be natural socialisers with 64% of Brits finding it hard to make conversations. Weekend plans are the main saviour of these faltering conversations (45%) followed by that trusty backstop, the weather (35%) and the news (30%).
  • Britain’s focus on work is reflected in the fact that we are just as likely to have a meaningful conversation on a daily basis with a friend (56%) as work colleague (57%) although reassuringly both trail behind partner or spouse on 74%.
  • Theodore Zeldin CBE, highly respected lecturer, historian, philosopher and author of ‘Conversation; How talk can change our lives’ and of An Intimate History of Humanity said “Conversation is a meeting of minds. When minds meet, they don’t just exchange facts: they transform them, reshape them, draw different implications from them, engage in new trains of thought. The pub has had a unique role in British society as the incubator of talk of many kinds. Now that technology is encouraging less face to face interaction, the pub has the opportunity to develop new forms of conversation and of social interaction.”

    Quite a bit there to talk about.

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    Burton-on-Trent to host 2011 Brewing Industry Awards

    The recently-opened National Brewery Center in Burton-on-Trent will host the 2011 Brewing Industry International Awards. That will be followed immediately by a new Festival of Beer showcasing many of the participating beers.

    The National Brewery Center, which opened in May this year, was an “obvious candidate” to host the competition, said Ruth Evans, chief executive of Brewing Technology Services, organizers of the Brewing Awards. She said, “We are delighted to be holding the 2011 Awards at this new and very appropriate venue which can accommodate not only the competition but the Festival of Beer. Brewers taking part in the awards now have an opportunity to promote their beer to consumers, which hasn’t been a feature of previous competitions and we’re sure will lead to more entries from brewers and brand owners around the globe.”

    Entries to the competition are now open on the Brewing Awards website. Deadline to enter is Dec. 31.

    The Brewing Awards judging takes place Feb. 9-11, with bronze, silver and gold class winners announced in Burton on the last day. The category winners – selected from the gold winners for each class – will be revealed at a separate awards ceremony April 12 at the BFBi annual lunch at London Guildhall.

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    Stella 9-Point Pour now online game

    Stella Artois’ World Draught Masters competition has begun, and this year allows contestants to enter online.

    The U.S. finals for the competition, now in its 14th year, are set for Sept. 17 in Boston. The winner earns a spot in the 2010 Stella Artois World Draught Masters final in Old Billingsgate, London Oct. 28. Fifteen of the 16 U.S. finalists will come from live regional competitions with one wild-card participant randomly chosen from the top 25 national scorers in the interactive 9-Step Pouring Ritual game found at www.DraughtMasterUSA.com.

    “A perfect pour is fundamental to experiencing the perfect Stella Artois,” said Alexander Lambrecht, global marketing manager for Stella Artois. “The brand’s time-honored 9-Step Pouring Ritual helps ensure all adults around the world are served as they have been in Belgium for more than 600 years. Belgium’s gold-standard lager should only be poured one way, and it is important that all those who enjoy Stella Artois pay as much attention to serving it as we do to making it.”

    Regional competition began this week in Tampa and continues into September.

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    Rare Beer Tasting II – tickets remain

    Rick Lyke, founder of Pints for Prostates, has announced the 26-beer menu for Denver Rare Beer Tasting II on Sept. 17. It includes beers not available commercially or ones consumers often line up overnight in order to buy.

    A few tickets remain available for the tasting from 1 p.m. to 4 p.m. at Wynkoop Brewing in Denver. Only 500 tickets ($80 each) will be sold and may be purchased through eTix.

    Beers scheduled to be poured are: Alaskan Whiskey Barrel-Aged Smoked Porter; Avery Quinquepartite; Bell’s Eccentric Ale 2004; Big Sky Barrel-Aged Ivan the Terrible; Samuel Adams Cosmic Mother Funk; Brooklyn Reinschweinsgebot; The Bruery Melange #3; Cascade Noyeaux Sour Ale; Cigar City White Oak-Aged Jai Alai India Pale Ale; Deschutes Black Butte XXII; Dogfish Head Namaste; Foothills 2009 Sexual Chocolate; Founders Nemesis; Goose Island Bourbon Barrel Coffee Stout; Great Divide Flanders Red; Jolly Pumpkin Biere de Goord; New Belgium Tart Lychee; Pike Tripel Kriek; Rogue 21 Ale; Russian River Temptation; Sierra Nevada Sierra Nevada Brandy Barrel-Aged Belgian Trippel; Stone Collaboration ESB; Three Floyds Dark Lord; Upstream 2006 Gueuze; Weyerbacher Decadence; and Wynkoop Orville.33.

    Admission includes samples of 26 beers, hors d’oeuvres, a commemorative tasting glass, event program and the chance to meet the men and women who created the beers.

    The tasting will benefit Pints for Prostates, grassroots effort to raise awareness among men of the importance of regular prostate health screenings and PSA testing.