Normal-weight women who drank alcohol in moderation were less likely than women who didn't drink at all to become overweight or obese over more than a dozen years of follow-up.

Those who drank the equivalent of one to two drinks a day -- be it beer, wine, or liquor -- were 30% less likely than non-drinkers to become overweight or obese.

More info:

http://www.webmd.com/diet/news/20100308/moderate-drinking-linked-to-weight-control

A hotel worker has died after he was overcome by gas in the cellar of a hotel west of Geelong this morning.

The man was taking delivery of beer kegs when he collapsed in the Royal Mail Hotel at Birregurra about 7.10am.

Senior Constable Adam Johnston of Colac Police said the man, in his mid 50s, was gathering up empty kegs in the cellar when he is believed to have knocked a carbon dioxide canister, causing it to leak.

He was deprived of oxygen and collapsed on the floor.

More info:

http://www.theage.com.au/victoria/man-dies-in-pub-cellar-after-being-overcome-by-gas-leak-20100311-q005.html

(Los Angeles, CA) – In 1983, Rick Moranis and Dave Thomas starred in a comedy film called Strange Brew, focused around the fictitious Elsinore Brewery in Canada. 27 years later, Fox Broadcasting Co. has lined up a pilot for a small brewery-centered sitcom of the same name.

More info:

http://beernews.org/2010/03/small-brewery-sitcom-coming-to-fox/

Legend has it that St. Patrick used the three-leaved shamrock to explain the concept of the Holy Trinity to the pre-Christian Irish, which led to the display and wearing of the shamrock, also known as "the wearing of the green," on St. Patrick's Day. Wearing green has since expanded to include dying your hair green; dressing in green from head to toe; wearing shamrock glasses, headbands, necklaces and stickers; and pretty much incorporating the color green into your dress, your food and anything else you can think of on March 17.

More info:

http://www.hometownannapolis.com/news/ent/2010/03/11-03/St-Patricks-Day-celebrations-galore.html

Some of you have been asking me: "What are these hops you keep talking about?" This shouldn't surprise me, as hop flavour is a rarity in common beers. A shame really, as hops can contribute a shed load of diverse flavours to a beer. But to state it simply: hops contribute the bitter and dry flavours in beer. Without hops we wouldn't have beer as we know it today.

The hop flower is actually a relative of marijuana and grows on vines. In New Zealand, hops are primarily grown just outside of Nelson in a town called Riwaka. It is currently hop harvesting season, where the hop vines are fed into massive machines designed to remove the valuable hop cones from the vine. They are then kilned to keep them fresh till they reach the brew kettle. Two breweries have taken advantage of the abundance of fresh hops and have each created a beer which both showcase the remarkable and intense flavours possible with the generous use of hops.

More info

http://brewersguild.org.nz/news/2010/hops 

How the world celebrates Beer Day in Iceland.

http://www.examiner.com/category-Beer_Day.html

Woolworths-owned hotelier, Australian Leisure and Hospitailty Group (ALH), has announced plans to close the brewery at Freemantle’s iconic Sail & Anchor Hotel.

A spokesman for ALH, Luke Schepen, told Brews News that that the closure was a “commercial decision”.

“We have made a commercial decision to close the brewery operation at the Sail & Anchor,” Mr Schepen said

More info:

http://www.brewsnews.com.au/2010/03/woolworths-kills-off-iconic-wa-brewer/ 

Put your comment on:

http://www.microbrewing.com.au/news/news-articles/998-woolworths-is-set-to-close-the-sail-a-anchor-brewery-in-fremantle-one-of-the-oldest-microbrewers-in-australia-.html

March 9 (Reuters) - Boston Beer Co Inc (SAM.N), which makes Samuel Adams beers, posted lower-than-expected quarterly results, as it sold fewer barrels, and forecast full-year earnings that could miss market estimates, sending its shares down 4 percent.

More info:

http://www.reuters.com/article/idUSSGE6280J520100309?type=marketsNews

The Tasmanian hop harvest started this week with the now annual picking of hops for Cascade’s First Harvest Ale.

The Foster’s-owned brewery describes Cascade First Harvest as “a celebration of the freshest and best of the Tasmanian harvest and uses only the first hops and barley of the season.”

“It was the first beer produced in Australia to use freshly harvested ‘green’ hops in its brew and is still the only one of its type crafted in Tasmania.”

This year the hops were picked at the Bushy Park Estate in the picturesque Derwent Valley yesterday, 3^rd of March, and were added to the kettle at the Cascade Brewery on the very same day.

More info:

http://www.brewsnews.com.au/2010/03/cascade-hop-harvest/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AustralianBrewsNews+%28Australian+Brews+News%29&utm_content=Netvibes

Wellington occasionally produces a day that resembles summer. But don't panic! This is simply a series of meteorological coincidences-the wind and cloud always make a swift return.

During such a day, when the temperature soars above 13°C, the usual beer of choice is an ice cold pale lager, sometimes with a dash of lemon. But there is a style of beer that is flavoursome and refreshing enough by itself-no citrus required. It is the Summer Ale.

New Zealand is well suited to brewing summery ales, due to the fruity flavours of Nelson-grown hops. When added in decent quantities, you can have a beer that tastes citrusy without adding lemon/lime syrup-a lesson the large breweries are yet to learn.

More info:

http://brewersguild.org.nz/news/2010/beers-not-for-the-heliophobic

http://www.microbrewing.com.au/news/news-articles/998-woolworths-is-set-to-close-the-sail-a-anchor-brewery-in-fremantle-one-of-the-oldest-microbrewers-in-australia-.html

Craft beer is still looking bullish despite the economy.  The Brewers Association released its annual report on craft beer production numbers and craft brewery production grew by 7.2% by volume last year, up from 5.8% in 2008 during the heart of the recession.  On the other hand, the overall beer market declined by 2.2% last year, which includes the likes of AB-Inbev and MillerCoors along with imports.  Craft beer still only accounts for 4.3% of the total U.S. beer market share while AB-Inbev and MillerCoors plus imports account for over 95%. (the BA's definition of a craft brewery can be found  here)

More info:

http://www.examiner.com/x-27952-Denver-Craft-Beer-Examiner~y2010m3d9-American-craft-beer-gaining-on-the-big-guys

Wednesday 24^th March, 2010, 3pm

Building 19 (Room 19.143) Joondalup

Prof. Graham Stewart

 Heriot-Watt University

Forty Years of Brewing Research

Abstract

The Horace Brown Medal has been awarded 24 times by the Institute of Brewing and Distilling since Horace Tabberer Brown (1848–1825) gave the first lecture in 1916. Brown spent fifty years conducting brewing research in Burton-on-Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. As a number of previous presenters of the Horace Brown Lecture have discussed Brown’s achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Research studies that are discussed in this review paper include reasons for premature yeast flocculation of ale strains resulting in wort under attenuation including mechanisms of co-flocculation and pure strain flocculation, storage procedures for  yeast cultures prior to  propagation, studies on the genetic manipulation  of brewer’s yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing  has on brewing capacity, fermentation efficiency and beer quality and stability.

Drinks and nibbles after the seminar at the Brewery Degrees Restaurant (Building 9).

ALL WELCOME!

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Boston: Women can keep weight at bay with Wine, Beer & Whiskey? Women who are watching their weight and want to keep those pounds at bay have a new way of doing so.

A research study conducted in Boston states that moderate consumption of alcohol could be a reason why some women have been able to stave off  weight gain.

More info:

http://www.duniyalive.com/?p=107115

From Mad Monk Brewer Justin Fox.

Once again, I will be racing in the Central Park stair climb to raise money for MS. Last year the run was on Sunday after the opening of W.A. Beer week and somehow I got up there for 24^th out of 700. This year it’s all about a top ten finish, but the pain of training needs an incentive and that’s where you all come in, helping me raise $1000 for people the MS society of WA.

Would be great if anyone would like to sponsor me. Go to the web page below and put $10 or $20 dollars towards a very good cause, and enjoy the fact that I will be utterly destroyed after racing up 1096 steps !

http://www.mswaevents.org.au/2010-Enerflex-Step-Up-For-MS/justinfox

This week, I thought it was time to look at a class of beers that until now I've studiously ignored: reduced carbohydrate beers. Recent media coverage discussing – and largely dismissing – the supposed health benefits of these new-generation low-carb beers has inspired me to weigh in on the subject.

I should probably admit right away that, while I try to eat and drink sensibly, I find myself steering clear of many so-called healthier food options. I eat butter rather than margarine, enjoy small amounts of full-fat cheese and red meat and prefer the taste of blue-cap milk. I also enjoy my beer at the strength the style demands, rather than some timid, watered-down, version.

Having sampled Speight's Traverse, Export 33 and Pure Blonde, I've come to the conclusion that low-carb beers just aren't for me. In each case, the malt and hop character was toned down to the point of blandness and a lack of mouth feel combined with a high level of carbonation resulted in a beverage that reminded me more of soda water than beer. I won't be drinking any of them again.

More info:

http://www.stuff.co.nz/marlborough-express/lifestyle/beer/3418726/Low-carb-beers-right-for-some

So many people have no idea that there are 50 small independent breweries, making an amazing range of different beers and beer styles in this country.

It is a shame that these small businesses are too under resourced to be able to get noticed beyond the noise made by the large corporate brewers.

So these small brewers rely on making beer that actually has aroma and flavour that you want to taste as opposed to making sure the beer is cold enough so it just quenches your thirst.

More info:

http://brewersguild.org.nz/news/2010/beer-food-showcased-by-brewers-guild-of-new-zealand

Boulder, CO (March 8, 2010) - The Brewers Association, the trade association that tabulates production statistics for US breweries, today released 2009 data on the U.S. craft brewing industry. In a year when other brewers saw a slowdown in sales, small and independent craft brewers saw sales dollars increase 10.3 percent and volume increase 7.2 percent over 2008, representing a growth of 613,992 barrels equal to roughly 8.5 million cases.

Overall, U.S. beer sales were down approximately 5 million barrels (31 gallons per U.S. barrel) in 2009.

"Beer lovers continue to find great value and enjoyment in fuller flavored craft beers," said Paul Gatza, director of the Brewers Association. "Americans have an increasing appreciation of craft beers, and the growing number of brewers behind them. They're eager to try the latest seasonal release and to sample a variety of beers from different breweries."

More info:

http://beeradvocate.com/news/2633651

When you go grocery shopping, you no doubt check the labels of meat, eggs and milk to ensure you are buying a product that is fresh and not expired. If you think that practice should stop when you purchase beer, think again. Like many household staples that spoil after a while, beer can also go bad.

The Brewers Association has released its annual U.S. craft brewers’ production statistics for the year 2009.  Craft beer drinkers have spoken with a resounding “Yes I will.” Despite the intimidating challenges confronting small businesses, America’s small and independent breweries are graced by supportive beer drinkers’ continuing their enthusiasm for the flavor and diversity of craft beer.  Beer drinkers have said “Yes I will” to 613,992 more barrels of craft beer from craft brewers in 2009 than in 2008.

More info:

http://www.examiner.com/examiner/x-241-Beer-Examiner~y2010m3d8-Yes-I-will-Beer-drinkers-driving-craft-brewers-growth-in-USA--2009-numbers-up-again 

Owner operator of Christchurch's Three Boys Brewery, Ralph Bungard has moved from Biochemist to boutique brewer.

For Radio listen link:

http://brewersguild.org.nz/news/2010/secret-life-ralph-bungard

Food producers love a good study, particularly one that finds that some ingredient or trace element in their product has some miraculous property found to cure cancer in rats. Such studies are guaranteed to make headlines around the world and lead to an aura being cast over their product. The wine industry in particular are masters of the self-serving study, with red wine being attributed all sorts of miraculous properties that should see it treated like the waters at Lourdes.

More info:

http://www.brewsnews.com.au/2010/02/study-finds-beer-red-wine-cure-everythingexcept-cirrhosis/ 

The romantic image of lazing on a deck chair with your favourite beer was just a dream for most sun worshippers late last year. When the sun finally came out in February, summer activities could begin. Cricket teams suddenly remembered how to play, barbeques could be fired up instead of washed out and, most importantly, the beer began to flow.

Here are some beer recommendations which might make you look like you know something about what you are drinking this summer.

A new Auckland beer is Epic (5.2% alcohol). This enormously energetic beer is a burnished gold color and throws a punchy citrus nose. It has an immaculate balance between the rich malt body and lashings of summerfruit and citrus notes. It finishes with a lingering, almost oily, bitterness which sets you up for the next mouthful. The impish brewer admits to using a "shed load" of hops and says while others might consider that to be "insane", he calls it "flavour".

More info:

http://brewersguild.org.nz/news/2010/beer 

You have been approached by Phil Dunbar of Market Knowledge for our 2nd Brewers Guild Survey, thank you to those who participated in the 1st one. As a result the Guild has been able to tell the media our story of a vibrant and growing industry. Once we have 2-3 years of data we will be in a position to really tell a story of where we were and where we are going. Please read the information we were able to provide after last year's survey and we will be releasing more information as a result of the 2nd survey in our build up to Beervana 2010 on August 27th and 28th. This information is very important to us to be able to promote you and our education program so please take part.

Cheers,

David Cryer
Chairman - Brewers Guild of New Zealand

http://brewersguild.org.nz/news/2010/craft-beer-survey

Wine and beer could be required to carry smoking-style health warnings under an overhaul of food labelling laws. The changes would mean cafes, restaurants and fast food outlets might be be forced to list the ingredients of meals. Former health minister Neal Blewett, who is chairing the Council of Australian Governments review of food labelling laws, said yesterday he had an ``open mind'' about health warnings for alcoholic drinks. ``All you're required to show is the percentage of alcohol -- the rest you're never sure of,'' Dr Blewett told The Australian. ``The health advocates are wanting healthy-drinking labelling, like `Don't Drink and Drive'. We've got to take it on board -- I have an open mind.'' Options for smoking-style safety warnings might include statements that alcohol can harm unborn babies, or recommend daily limits for drinking. The COAG consultation paper, to be published today, cites the federal government's National Preventative Health Strategy, which last year called for ``health advisory information'' to be included on alcohol labels to ``promote safer drinking''. The Australian, March 5.

http://www.hospitalitymagazine.com.au/article/What-the-weekend-papers-said/512911.aspx

Patrick Donovan finds full flavours during a stay at a country microbrewery.

It's best not to drive home from a brewery. Fortunately, Woodend craft brewery Holgate has 10 refurbished rooms upstairs in the Keatings Hotel that are only a short stumble from the bar.

Legions of gold diggers refreshed themselves and rested overnight here (as did their horses in the stables out back), as the hotel, known then as the Commercial Hotel, was built in the 19th century as the main Cobb & Co. stopover from Melbourne to the Bendigo goldfields. The Keating family owned and ran the hotel from the early 1900s and its name remained after they sold it about 1940. Paul and Natasha Holgate took over the pub in 2002 with a mission to re-create classic beer styles, full in flavour and rich in character, to complement gourmet food using local ingredients.

More info:

http://www.smh.com.au/travel/accommodation-reviews/from-pale-to-porter-20100303-pimh.html

Is your Beer up to the International Beer Challenge?

If you are a producer of exceptional Beer looking for international distribution enter the International Beer Challenge 2010.

http://agile-events.co.uk/pw_agileeventslz/lz.aspx?p1=059442S11&CC=&w=122&cID=0&cValue=1

Call for entries

Each year, the IBC discovers and rewards the finest beers from across the globe and in association with Drinks International and our media partners, promotes its medallists to buyers and retailers throughout the World.

To make the Challenge work even better for entrants, last year we made some popular improvements, including Consumer and Trade presentations, additional tasting classes, introduction of medals, and a standalone design and packaging awards. As a result of these changes, entry numbers increased by 15% and the high standard of entrants is reflected by the fact that 63% of entries were awarded a medal or commendation, 19% of which were gold.

Our committed and dedicated team is passionate about this industry and is here to help you get the most out of the IBC and promote your product to the world.

Deadline for Entries: 16th April 2010 

Incoming Kirin boss Senji Miyake is trying to brew up a new growth strategy, after merger talks with rival Suntory fell flat last month.

Having already spent over $5.7 billion, Miyake says M&A will still be key to become a top Asian player, eyeing full ownership of Philippine brewer San Miguel.

[Senji Miyake, President-Designate, Kirin Holdings]: 
"We want to take a majority stake in the company. But this isn't limited to San Miguel. If we expand overseas, we will want to take majority interests in companies. So, if there is an opportunity with San Miguel, we'd like to take it." 

Kirin is fighting with Asahi Breweries for the No.1 spot in Japan, a saturated market dogged by changing tastes and falling demand.

More info plus video

http://english.ntdtv.com/ntdtv_en/ns_bus/2010-03-05/515739212234.html

Set in the beautiful, traffic-free environment of Founders Park, MarchFest is Nelson's hip harvest hop festival celebrating the end of the hop season and the Top of the South's craft brewing industry.  This year, MarchFest is moving to April but keeping the name MarchFest - well, why not?

This MARCHFeST will present 11 new craft beers and 2 new ciders created especially for the event by local breweries, including Guild members Lighthouse, The Mussel Inn, Sprig and Fern and Renaissance. There will also be fine wines, regional cuisine, cool stuff for kids and live music from Don McGlashan, The Eastern, The Immigrants and more..

more info:

http://brewersguild.org.nz/news/2010/third-marchfest-festival-moves-to-april