We can’t really call the latest round of commercials from Miller Brewing, the “Great Taste Trial,” much ado about nothing because there’s all kind of advertising money involved, they’ll be seen by millions and they’ve generated plenty of additional publicity.
However, as our old editor liked to ask: Is there a story here?
Basically Miller claims Bud Light increased its bitterness by nearly 11% this year, reversing steady declines of bitterness over the last 15 years. Light beers in general, including Miller Lite, have decreased their bitterness. Miller also says Bud Light’s carbonation level rose this year by about 4%.
Now the St. Louis Post-Disptach asks beer experts if drinkers can taste changes that were measured in laboratories.
“It seems they want to make something out of nothing,” said Michael Lewis, professor emeritus of brewing science at the University of California at Davis.
Brewers constantly tweak their recipes.
“Beer is a natural product, and agricultural products shift from year to year, much less generation to generation,” said Keith Lemcke, vice president of Chicago-based Siebel Institute of Technology, which trains brewers. Any minor variations Miller might have found couldn’t be detected by consumers, he said.
The Dartmouth student newspaper offers “a three-part series looking at the evolution of beer pong as a social and cultural phenomenon at Dartmouth.”
From the first part:
But the pong players of today, whether or not they realize it, are partaking in a pastime that has come a long way from the original game. Pong consisted of two cups of beer per side from the 1950s until the 1990s, and the last 10 years have seen a proliferation in the amount of beer consumed during one game. The most common pong formations at Dartmouth include “shrub” and “tree,” which consist of seven and 11 cups of beer, respectively. According to common definitions of “binge drinking,” even a single game of pong can cross the line from social to binge drinking.
From the second:
For decades, speed pong dominated — a fast-paced game of table tennis with the added target of beers on the table. Eventually, slam pong came into fashion. In slam pong, one partner lobs the ball to his teammate who slams the ball toward the cup, similar to a set and spike in volleyball. This version, also known as volley pong at the time, was invented around 1979 and came into style in the early 1980s.
“Slam was for the hardcore,” Marriott said. “Regular pong was for women and [fre]’shmen.”
Newcomers to St. Mary’s County (Maryland) may not understand why beer is available in 10-ounce cans and why they are so popular. It costs the same, if not more, than a 12-ounce can. So why would people buy it?
‘‘It’s just become a big item in the county,” distributor George Guy said. ‘‘People feel it’s something they created. It’s something that belongs to them.”
Rodenbach and Rodenbach Grand Cru – which returned to the U.S. market earlier this year – are now available in New York and North Carolina and are on the way to Ohio.
Winking Lizard Taverns in Ohio will be the first in the United States to serve Redbach. Redbach is based on Rodenbach, with unfermented cherry juice blended in.
Rodenbach brewmaster Rudi Ghequire and Kris Walgraeve of Palm Brewery helped kick off Rodenbach’s entry into New York City earlier this month. Along with Duvel USA, they sponsored and participated in parties at The Blind Tiger, Grammercy Tavern, DBA, Le Frit Kot, the Hop Devil, the Waterfront Ale House, and BXL Café.
The History Channel has them all today. And coffee, too. Their description of the beer segment:
It’s one of the world’s oldest and most beloved beverages–revered by Pharaohs and brewed by America’s Founding Fathers. Today, brewing the bitter elixir is a multi-billion-dollar global industry. Join us for an invigorating look at brewing’s history from prehistoric times to today’s cutting-edge craft breweries, focusing on its gradually evolving technologies and breakthroughs. We’ll find the earliest known traces of brewing, which sprang up independently in such far-flung places as ancient Sumeria, China, and Finland; examine the surprising importance that beer held in the daily and ceremonial life of ancient Egypt; and at Delaware’s Dogfish Head Craft Brewery, an adventurous anthropologist and a cutting-edge brewer show us the beer they’ve concocted based on 2,700-year-old DNA found in drinking vessels from the funerary of the legendary King Midas.
At 10 Eastern and repeated during the wee hours.
Does it really seem to you like the nation’s largest brewers are likely to join in a campaign to boost beer’s image?
It seems as if they should be getting along better for that to happen. USA Today reports: “Miller Brewing, a unit of SABMiller, said Tuesday several cable networks pulled new Miller ads on complaints by rival Anheuser-Busch (BUD), the largest U.S. brewer.”
This is related to commericals we reported on yesterday that claim the recipe for Bud Light has changed.
More from USA Today:
Several cable networks have temporarily placed the Miller spots on hold and asked the company to provide substantiation for the claim, Miller said, adding that it was providing the requested substantiation.
Anheuser-Busch responded to what it felt were negative ads by Miller, an Anheuser-Busch executive said.
“We addressed this directly in a way that was most appropriate,” Douglas Muhleman, group vice president at Anheuser-Busch, said in a faxed response. “We saw negative advertising that included our product, and we were in the best position to explain that to the networks that these claims are not true.”
The News Tribune in Tacoma, Wash., visits Pyramid Alehouse in Seattle for a Q&A with with Mark House, head of brewery operations and a company veteran, and marketing director Paul Curhan. Not surprisingly, answers about Pyramid focusing on wheat-based beers dominates the conversion.
For Curhan on competition with Widmer:
Over the years we’ve done more traditional consumer research, qualitative and quantitative. We have been preferred 2-to-1 or greater to (Portland’s) Widmer, which is probably our biggest competitor. An excellent beer, but a very different taste profile.
Ours is more of a citrusy, aromatic, smoother hefe. Widmer is a little more bitter.
From House on innovation:
We have a lot of things on the docket. One thing is the whole fruit category. I think we’re going to have fun with that. We have R&D sit-downs with our brewers, coming up with new ideas. Our Oktober Weizen is the first ever, we think, wheat Oktoberfest beer in the U.S. There is innovation.
We have restaurants up and down the West Coast, and one huge advantage is I can make one keg of (experimental) beer in the Seattle alehouse. We’ve got thousands of people here who can try (new beers).
The Wall Street Journal (subscription required, sorry) reports that Miller “is expected to claim in new cable-TV ads this weekend that Bud Light has ‘changed,’ and that Miller Lite still tastes better than the new version, according to Miller executives and a memo the brewer sent out to its distributors late Friday.”
Peter Marino, a Miller spokesman, said that through its continuing testing of Bud Light, Miller had noticed “a statistically significant increase in bitterness units and carbonation.”
More hops? That’s OK with Realbeer.com.
However, Anheuser-Busch, which brews Bud Light as well as Budweiser, is quite specific in denying any changes:
“Like all brewers, our brewmasters are constantly making small adjustments in the brewing process to account for seasonal changes in raw materials in order to ensure that the taste of our beers are consistent year in and year out,” said Douglas J. Muhleman, group vice president of brewing operations at Anheuser. “To suggest that we have made a formulation change in the way we brew our beers is a marketing ploy and is simply false. The recipes for Budweiser and Bud Light have not changed. We too analyze our competitors’ beers and note changes in their products all the time.”
Editor’s addition: Brandweek has details about the memo and advertising campaign.
The special report from Business Week for small business about using “using the web to boost sales” features Saint Arnold Brewing in Houston.
The “front” of the section features a picture of founder Brock Wagner and the headline: “A Houston microbrewery has converted web site visitors into loyal customers with invites to free beer bashes.”
The story quotes Wagner:
“Companies have a personality. The newsletter is an incredible mechanism for conveying that personality to people. It makes them much more loyal.”
It also makes the benefits clear:
Wagner credits the newsletter with bringing in at least $150,000 in sales last year, mostly through increased attendance at the brewery’s special events. Revenues at the 15-employee brewery were $1.8 million in 2004, up from $1.5 million the previous year.
Bobby Valentine is so popular in Japan that Sapporo has named a beer after him.
An Australian winery starts brewing beer:
Moorilla Estate winery staff call the place Moo. So when it came to naming their new beer, Moo Brew was their obvious choice.
The three new microbeers from one of the state’s oldest wineries were unleashed on the public at a crowded launch at the Berridale estate last night.
Moorilla chief executive Tim Goddard said there was no contradiction in a winery turning its hand at brewing.
“After a long day of wine tasting, the first thing you want is a beer,” he said.
[Reported in The Mercury]
Lew Bryson stands up for malty beers:
This is probably my fifth or sixth direct rant about hopheads. I apologize, but only a little, and only because it might be boring. But there’s just so much more to the whole beer palate than the variety of flavors available from hops, and the enthusiasts, the people who should be reaching out to the future craft beer drinkers, largely aren’t getting it. They’re impassioned about the one flavor/aroma component of beer that is least likely to entrance newcomers: bitterness. Their passion is beautiful, but so narrow. Love beer, not just hops.
An engaging argument, although it hardly seems fair to lump hop flavor and hop bitterness together.
The pilgrims and beer, beer with turkey, pumpkin beers and other holiday delights. Greg Kitsock offers plenty of beer suggestions in this once-a-month column in the Washington Post.
Delaware online offers a timely guide to winter beers from local breweries.
As Ric Hoffman, who runs the brewery at Stewart’s Brewing Company in Bear puts it:
“You want a darker beer for the cold weather. One that warms you and puts meat on your bones.
A nice touch to the article is the addition of suggested dishes to have with the beers. For instance, chocolate cake or pecan pie with Stewart’s barleywine or southwestern cuisine with Iron Hill American barleywine. How about spicy foods like barbeque, Indian and Mexican with Dogfish Head Pangea (which features ingredients from every continent)?
British beer writer Ben McFarland tells his countrymen about the Great American Beer Festival in The Publican. He begins:
I’ve just returned from the Great American Beer Festival (GABF) in Denver, Colorado, where my flabber was well and truly gasted.
Later he writes:
While nearly all US craft beers can trace their origins to European roots, the artesian brewers currently transforming the landscape of US beer are crafting brews that are bigger, brasher and boast bigger balls than anything being produced in Europe.