Plan your Great American Beer Festival experience online

by Katie Hammel on

The Great American Beer Festival, one of the largest beer fests in the US, is just six days away. The three-day event known as the Olympics of beer is sold out, but if you are one of the lucky 50,000 or so who will be in attendance when it takes place in Denver next week, now is the time to plan your perfect GABF experience.

The GABF is more than just an excuse to drink beer (lots and lots of beer – nearly 2,000 beers will be available for sampling), it’s a chance to learn more about beer than you ever thought possible, meet the brewers of your favorites, and try brews not available in your local area.

In addition to the basic beer tasting, there are several special events going on at the festival. At the Beer and Food Pavilion, local chefs will be working with brewers to pair beer with food. Attendees can learn how to pair the two at home and taste samples. At the You Be the Judge booth, drinkers can learn the secrets of judging beer and taste several brews alongside an official judge. There’s also a Great American Beer Fest bookstore, lectures from the brewers, and a Designated Driver Lounge where DDs can sample craft-brewed root beers and soda and receive a free massage.

With so much going on, coming up with a strategy to make the most of each four-hour session can be daunting. The Great American Beer Festival website is here to help though. They’ve created an interactive networking website where attendees can talk about their favorite beers, arrange for beer trades, and discuss the best ways to plan their GABF experience. Veterans of the event offer advice to newbies like: eat beforehand (the high altitude can increase the effects of the beer), make a “pretzel necklace” to munch on as you taste so you don’t have to waste time waiting in the food line, costumes are not uncommon, and whatever you do, don’t drop your tasting glass.

The website also hosts a map of each brewery’s location so you can plan your route through the convention hall. Some GABF experts recommend you not try to do too much – chose your top 10-15 breweries and plan a strategy to visit them in the order of importance. Others suggest choosing the beers you want to taste according to style, maybe concentrating on IPAs or porters, or by geographical location of the brewery. And some attendees prefer to just bounce from booth to booth, sneaking in for a sample at whichever one has the shortest line. You can pick a plan of attack based on your preferences, but if you’re serious about tasting beer, you’ll need some kind of strategy to make the most of your limited time.

If you weren’t lucky enough to snag tickets this year, mark your calendar for June 2010. That’s when tickets for next year’s GABF, to be held September 16-18, go on sale.

Following the Lake Michigan Shore Wine Trail

by Katie Hammel on

Around an hour’s drive from Chicago (close to four hours from Detroit), the Lake Michigan Shore Wine Trail is located at the southwest border of Michigan, near the resort towns of New Buffalo, St. Joseph, and Saugatuk. The countryside in the area contains over 10,000 acres of grapes and twelve wineries. It’s easy to plan a weekend getaway (or even a day-trip from Chicago) to this beautiful wine region near the Lake.

Where to Drink
With a dozen wineries to chose from, it can hard to narrow down your choices. But you’ll need to limit yourself to four or five per day (those little tastes do add up!). Warner Vineyards, St. Julian, and Contessa Wine Cellars all offer free tastings. Free Run Cellars and the Round Barn Winery are owned by the same family. Buy a $5 souvenir wine glass at one, and it will cover your tasting fees at the other as well. At Round Barn, you can taste five wines, one dessert wine, and one of their made-onsite vodkas. There is also a beer-tasting room where you can sample some of the beers they brew. Tours of the wine cellar, cave, brewery and distillery are available for groups of 20 people at $10 each, and you can enjoy lunch at the picnic facilities that overlook the vineyards.

Where to Stay
You’ll find some hotel chains in the area, but for a little more character, check out the Oliver Inn Bed and Breakfast, a restored Victorian inn where rooms start at $100 per night. The Marina Grand in New Buffalo is a little swankier. Rooms run $140 to $200 per night, but feature luxury bedding, marina views, and the hotel has a fitness center and indoor and outdoor pools.

Where to Eat
New Buffalo and St. Joseph have the most options for dining. Here you’ll find everything from casual pub food at the Stray Dog Bar and Grill to fine dining at The Dining Room at Clearbrook. For a special occasion, try Tabor Hill, which serves meals made from local ingredients in a romantic setting. If you didn’t buy enough wine on your tasting tour, New Buffalo’s Vino 100 wine shop is the perfect place to stop. They have over 100 bottles that cost under $10.

What to Do
Other than staining your lips purple at the area’s wineries, you can take advantage of the Trail’s lakeside location with swimming, sailing, or relaxing on the beach near Saugatuk. You’ll also find several u-pick fruit farms, a cider mill, and your standard assortment of resort town stores – candy shops, ice cream parlors, and “resort wear” boutiques.

If you don’t have a designated driver and wish to have more than a few samples, there are several companies that offer transportation along the route. Fruitful Vine charges $50 per hour for transportation in a Suburban (which seats five) or offers four-hour hop-on bus tours for $39 per person in summer.

Great Lakes Brewing: Saving the planet one beer at a time

by Katie Hammel on

At a recent farm dinner I attended, a multi-course meal of farm-fresh, organic ingredients was paired with beers from Great Lakes Brewing. As we dined and drank, we were treated to an informal lesson on brewing from owner Pat Conway, who also gave us the lowdown on the many greet initiatives that Great Lakes has undertaken in an effort to be environmentally responsible while producing top-notch beer. It’s a philosophy that the company calls a “triple bottom line” – a mission to run an environmentally and socially responsible business while still turning a profit – and it seems to be paying off.

The Cleveland, Ohio, brewery opened in 1988 as the state’s first micro-brewery and has been growing, and racking up awards, ever since. The Dortmunder Gold, one of the brewery’s first beers, was originally called the Heisman. After it won a gold medal in the Dortmunder category at the Great American Beer Festival in 1990, the New York Athletic Club noticed that the Heisman name was be used and requested it be changed. Other beers are more fancifully named and reflect the brewery’s location in the Great Lakes Region. There’s Edmund Fitzgerald Porter, honoring the boat that famously sank in Lake Superior; Eliot Ness, named for the man rumored to be responsible for the bullet holes in the brewery’s bar; and Burning River, a nod to the infamous burning of the Cuyahoga River in 1969.

But what makes these beers so special, aside from the quirky names and indisputable quality (each has won numerous Gold Medals at competitions around the world), is that they are produced using so many green and sustainable methods. The owners, brothers Pat and Daniel Conway, say they take a full-circle approach to reduce waste and make the company more efficient. This approach has filtered down to all levels of staff, and dictates the methods used in all aspects of the business.

The brewery’s delivery truck and shuttle bus run on recycled restaurant vegetable oil, and they require that the trucks used by their distributors do the same. All cardboard, glass, aluminum, paper and brewer’s barley is recycled. Newsletters, napkins, and menus are printed on recycled paper, all beer packaging is done with unbleached “eco-carton” and Pat says they even go so far as to re-use the blank sides of printer paper for internal documents. The brewery cooler features skylights and sensors to reduce electricity used for lighting, and the cooling system brings in cold air from outside in the winter to reduce the amount of energy required to keep the temperature constant.

Great Lakes works with local organic farmers to serve only the freshest food in their restaurant. Currently, 60% of their food supply comes from local and organic sources, though Pat says they are striving for 100%. They recently contracted with an Amish farmer who will provide the kitchen with meat from animals that graze on the brewery’s own barley waste. Spent grain goes to a baker who makes pretzels and beer-bread served at the restaurant, and another local farm uses brewery grains to fertilize the organic mushrooms they grow and then sell back to Great Lakes for use in entrees. Other organic waste is fed to worms. In a process called vermicomposting, the worms turn the waste into fertilizer, which is used to grow herbs in the brewery’s garden. Even the low-fill beers (beers that aren’t quite filled to the top by the bottling machinery) are saved and used for sauces, salad dressings, and soups. The low-filled Edmund Fitzgerald Porter bottles are used by a local ice cream shop to make chocolate chunk ice cream.

The brewery’s outdoor beer garden is also eco-friendly. Rather than let the space go to waste during Cleveland’s bitterly-cold winters, the Conway brothers decided to cover it with a retractable canvas roofing, packed straw bales into the walls for insulation, and added a fireplace to warm the space. They were using wood logs for the fire, until one employee had a bright idea. Instead of composting the spent cinnamon sticks used to make the Christmas Ale, why not compress them into logs to fuel the beer garden fireplace? The result of all these features is that, even on the coldest days of winter, it costs just $8 per day to heat the beer garden.

The result of all these sustainable efforts is staggering. Great Lakes Brewing, a $25 million business, has zero waste bills. Pat says he looks at waste removal as “waste opportunity” and is always searching for new ways to make the business green, and keep it growing. But the brothers aren’t just pocketing all that profit. The company also contributes to the community. Every year they participate in the Great Lakes Burning River Festival, which raises awareness and funds for environmental cleanup in the Great Lakes Region. An environmentally responsible company that gives back to the community and makes delicious craft beer – I think we can all cheers to that.

If you can make it out the Cleveland brewery, in addition to dining in the brewpub or enjoying drinks in the beer garden, you can take a guided tour of the brewery facilities, attend “beer school” to learn all about the brewing process, or enjoy a multi-course Brewmaster’s dinner paired with beer. You can also find Great Lakes beers in Indiana, Illinois, Kentucky, New York, Michigan, Pennsylvania, Wisconsin, and West Virginia.

SkyMall Monday: Beer Pager

by Mike Barish on

When I was in high school in the mid-90s, beepers were all the rage. My mother, being the prudent parent that she was, forbid me from having one. While I was devastated, it probably would not have improved my social life that much as no one would have paged me. But I digress. Pagers have fallen on hard times since then. Cellphones reign supreme and beepers have been relegated to the dregs of society like drug dealers and doctors. But leave it to SkyMall to find a new group who could benefit from having a pager. Yes, only SkyMall can bring a medium back from the dead and rejuvenate it. Only SkyMall can take a technology utilized by sophisticated establishments like The Cheesecake Factory and Applebee’s and bring it into your home. Yes, only SkyMall can deliver the Beer Pager.

Let me set the scene for you. It’s Tuesday morning. You’ve been up for three days straight on a meth binge. Your girlfriend has been yelling at you for two hours about something (you’re not sure what because she’s impossible to understand ever since you bit off half of her tongue in your last fight). There’s a baby crying and you don’t remember where you left him…or her…or them…whatever. You can’t hear yourself think, let alone remember where you set down that beer you kind of remember cracking open five minutes or two days ago. But, you look down, and there on the waistband of your Zubaz pants is the remote for your Beer Pager!

Your press the button and the noise emanating from your girlfriend’s toothless mouth fades away. The crying of that mysterious baby no longer invades your wax-laden ears. Instead, the only sound you hear is the sweet belch coming from your Beer Pager. There, in its koozie, on its melodious coaster, is your warm can of Schlitz. And, once again, all is right in the world.

If that scenerio isn’t proof enough for you that the Beer Pager improves lives, then read the official product description;

With a press of the remote button, this cozy with removable coaster lights up and lets loose a satisfying belch. Mini remote clips to your belt and will activate up to 60 ft, even through walls.

Through walls and up to 60 feet? That sounds perfect for a double-wide!

Welcome back, pagers. It’s the dawn of a new era for this technology. The Beer Pager is here. And I think the world is a better place for it.

A tip of my hat to Tess Walker for sending me the Beer Pager suggestion.

Check out all of the previous SkyMall Monday posts HERE.

Pyongyang gets a “taste” of capitalism

by Tom Johansmeyer on

North Korea, the reclusive Communist state, is always reluctant to try something new. The government controls information tightly, as anyone who has read updates from the Korea Central News Agency can see. But, occasionally, a fissure forms in the barriers that separate the most remote country on Earth from the rest of the world. And now, the people who are slowly developing a taste for pizza and beer are taking a look at burgers and fries.

Pyongyang is now home to North Korea’s first fast food restaurant, where the locals can scarf down the same grub that’s made so many Americans overweight … though rampant poverty is unlikely to allow the nation supersize overnight. Named Samtaesong, the place pairs kimchi with burgers, fries and waffles. Beer, a local fave, is available on tap. There are plans to add croissants and hot dogs to the menu – a natural combo – and to open up other locations in the country’s capital.

The food isn’t cheap, according to the North Korean media outlet Choson Sinbo (which is based in Tokyo. A hamburger will set you back $1.70, which is more than half what the average North Korean earns in a day. Fortunately, Pyongyang is home to the country’s wealthiest citizens (so much for the Communist objective of financial equality), so they can afford to eat fast food.

There are other signs of capitalism encroaching on Kim Jong Il’s turf. He was reported to have visited a convenience store recently, though accounts stop just short of whether Apu invited him to “come again!” The Dear Leader did pick up five bottles of a Korean liquor known as “makgeolli” and other drinks.

Fast food, convenience stores … this is starting to prove something I’ve believed for quite a while. Future wars will not be won with armored divisions and air strikes. Instead, ambition, taste and style – the nuts and bolts of capitalism – will yield victory and create foundations for freedom around the world. While I hate to give Puff Daddy P. Diddy Diddy Sean John Combs his due, it really is “all about the Bejamins.”

A successful free enterprise, of course, requires that customers be willing to come back to more. Well, Samtaesong is already on the right track, having had its first satisfied customer, George Bottomley. But, that’s not such a big deal – his only reference point is the food back in Britain.