Burleigh Brewing, a small independent craft brewer in Queensland, Australia, claims to have created the first no-carb beer. The 88 calorie BIGHEAD Beer is a “full-flavoured, full-strength lager that is 100% natural, free of additives and preservatives, and has a smooth, clean taste.” That’s an impressive claim.

Burleigh Brewing’s CEO, Peta Fielding, said BIGHEAD’s arrival would be welcome news for men and women across Australia who are conscious of their carbohydrate intake, but love their beer.

“There are a lot of low-carb beers on the Australian market, but only one no-carb - and that’s BIGHEAD Beer,” said Fielding. “For the past year, our customers have been asking us when we were going to create a low-carb beer and today, we’ve not only delivered, we’ve exceeded everyone’s expectations with a beer that is truly unique. We don’t know why this hasn’t been done before now, but we’re thrilled that the idea and ability has been developed by an independent Queensland company.”

My opinion of drinking beer and counting calories is well documented. I honestly don’t see how a beer can have zero carbs since malt = sugar and sugar = carbs. I suppose that if the yeast completely converted all sugar to alcohol, that might eliminate the carbs but my uneducated understanding is that complete conversion is virtually impossible. The zero-carb claim is backed up by testing in an independent lab so it must be legit but I would love to hear the science behind it. The Burleigh site doesn’t seem to have any information about the beer.

“Full-flavour, full-srength” and only 88 calories? If any of Beer Utopia’s Aussie readers have tried this brew please let us know how it tastes.

Popularity: 8% [?]

While the current US and world economies have many crying in their beers, the fact that they are buying beer to cry into may be a good sign for the industry.

According to Nielsen research, 86% of consumers believe the country is currently in a recession, but alcoholic beverages are still seen as an affordable indulgence.

“Historical, as well as more recent consumer trends, indicate that alcoholic beverages are much more recession-resistant than many other product categories,” says Richard Hurst, senior vice president, Beverage Alcohol, The Nielsen Company.

The beer industry in the UK and other countries has been in an apparent decline for a while and the current crumbling of the world economy will certainly not help. But here in the US, the signs are good that the craft beer industry may weather the recession/depression a little better than other industries.

Imported beers have also suffered, showing steady declines in the last six months. Consistent with the “localization” trend, craft beers and U.S. wines from outside California have been gaining share, and there are now more than 200 “micro-distilleries” across the country.

“In tough economic times, consumers are often biased toward national or local products, further enhancing the prospects for domestic brand growth, whose prices have remained relatively stable through the year,” says Hurst.

This doesn’t mean that the coming months or years won’t be tough for US brewers. It’s going to be tough on everyone but a glass of local brew may make it a little less painful, at least for a few minutes.

If you want to read a brilliant anylasis of the economy from the craft beer prespective, I highly recommend Jay Brooks’ (the best beer writer in the industry, IMHO) post Beer in the Time of Recession at the Brookston Beer Bulletin.

Popularity: 7% [?]

When Anheuser-Busch unleashed its Budweiser American Ale on the market, it caused quite a stir in the craft beer world. Some predicted the end of the microbrewery while some saw it as an opportunity to bring the American light lager drinkers into the fold. Regardless of what it means for the market, it seems that the big boys have decided to come play on our side of the playground and they aren’t likely to leave quietly.

A-B is so committed to the craft market that they have turned Michelob into a craft brand. “Craft beers are a key driver for the growth of the industry, and we feel that Budweiser American Ale and our Michelob craft line will allow consumers to explore beer styles with a name that America trusts,” said Keith Levy, vice president of brand management for A-B.

The big question is can the macro-breweries, which normally make beers with little taste, brew beers which can compete with traditional, full-flavored craft beers? seattlepi.com decided to find out by setting up a blind taste test with several styles of macro-craft beers and traditional craft brews. Here are the results:

Amber ale
Budweiser American Ale: 6/10
Alaskan Amber: 7/10

Pale Ale
Michelob Pale Ale: 5/10
Full Sail Pale Ale: 7/10

Belgian-style wheat ale
Michelob Shock Top Belgian White: 4/10
Blue Moon Belgian White (Molson Coors): 6/10
New Belgium Mothership Wit: 9/10

The testers “included casual beers drinkers who usually reach for a light lager, as well as typical craft-beer drinkers who enjoy a variety of styles from various brewers.” In other words, these were not trained beer judges but average beer drinkers. I assume, then, that they rated the beers based on personal taste and not a set of style guidelines. While this was not a very scientific taste test the results are still interesting.

As I’ve said before, I think the big boys are going to play it safe and make beers that appeal to as many people as possible. They can’t afford not to. The smaller breweries can take a bolder, more experimental approach without fear of alienating a large number of customers.

What do you think? Can the macros compete in the craft market?

Popularity: 8% [?]

Just about everyone is familiar with the concept of a wine cellar: a cool, dark place where wine is stored as it ages. But have you ever heard of a beer cellar? Cellaring or aging beer is not a something that the average craft beer drinker, much less the average beer drinker, has thought about.

There are several reasons why aging beer is a foreign concept to most. First, most beer does not age well. In fact, most beer begins to spoil within a year or so which is why many brewers have freshness or “born on” dates on their bottles or cans. Hops break down over time and can make a perfectly good beer taste like monkey butt.

The secret to keeping a beer for a long time is to start with a high-alcohol beer (8% minimum) that is on the malty/sweet side. The higher alcohol and lower hops content makes these beers less susceptible to the curse of the monkey butt. Another thing that helps elude the curse is storing the beer at the proper temperature.

Which brings to another reason why beer aging is not commonplace. You to keep the beer in the dark at constant cellar temperatures, 50° - 60° F. Vacillating temperatures invite premature spoilage, as does exposure to light, which breaks down a chemical in the hops into a chemical found in skunk spray. If you’ve ever had “skunky” beer, chances are it was exposed to light for too long or “lightstruck.” If you have a cellar or basement that maintains a fairly constant temperature, you’ve got it made. Otherwise, you’ll need to invest in a cellaring refrigerator or convert a fridge to operate at cellar temperatures.

Perhaps the biggest reason you’ve never thought about aging beer has to do with culture. While wine is seen as a valuable commodity that can serve as an investment, the culture of beer has traditionally been barbecue, football, and frat parties. The large beer conglomerates have perpetuated this image to market inexpensive, tasteless beverages to those looking for a cheap buzz. The craft beer movement is slowly but surely changing this and increasing numbers of of the drinking public are waking up to the fact that beer can be more than a delivery vehicle for alcohol.

So where do you find beers suitable for aging? Skip the corner liquor store and head to a store that specializes in carrying a large variety of beers. You can also go directly to the source. Many small breweries make big, malty beers that can handle long-term storage. They are often sold as limited edition or short run brews. They typically come in larger bottles and often use corks instead of caps. You can expect to pay from $10 up to over $100 per bottle.

When you find a good candidate for aging, you should buy several; open one immediately and make a detailed note of the flavor profile. Open another in a year or so and compare the taste. If it seems to be getting funkier with age, you may want to reconsider that beer as a viable candidate for aging. Otherwise, wait another year or two to open another. Because beer aging is realtively new and the beers are often not produced more than once, you aren’t likely to find a guide for how long the beer can be stored. Anywhere from one to three years is a good guess though some could potentially last 10 years or more. Look at it as an long, slow adventure. After all, a really good beer is worth waiting for.

Update: The Brew Basement has a long list of cellared beers with tasting notes. It’s a great resource for anyone wanting to take the plunge into beer aging. (Thanks Chipper Dave!)

Popularity: 10% [?]

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Popularity: 9% [?]

Product shot of Budweiser American Ale provided by Anheuser-Busch

Budweiser’s first ale officially rolls into stores today, Monday, September 29, although I spotted it in my local beer store on Saturday. The significance of this beer goes beyond a brewer introducing a new product. This is America’s largest brewer introducing a craft beer.

The reactions to this ale have run the gamut in the beer community. Some think it will be the downfall of craft beer. Some think it will ultimately be a failure for Anheuser-Busch.  We tasted the American Ale and it is decent, if not outstanding. Microbreweries can make small batches of experimental beer to test how their customers will receive it. A-B doesn’t have that luxury. They need this beer to appeal to as many people as possible in order for it to be a success. I think that is why this ale is sort of a middle-of-the-road amber but it could tun out to be a “gateway ale” that introduces the masses to craft beer.

Only time will tell if A-B’s marketing muscle can convince their customer base to try something different or convince craft beer drinkers to try something with a Bud label. Calling it an “American” ale and a “new style of ale” is transparent marketing chicanery that reveals how they hope to position this beer in the market. However, A-B’s new owner, InBev, is not known for its patience or willingness to experiment so I think that if American Ale isn’t a hit out of the gate, it will disappear quickly.

A six-pack of American Ale is supposed to be about $1.50 more than a six-pack of Bud. The price I saw was $6.99 for a six-pack which is only slightly less than your average craft beer. This could be a problem for Bud since regular craft drinkers, who are used to paying a premium for good beer, won’t see much of a savings over their normal beer and regular Bud drinkers may not be willing to pay a premium for a Bud ale when a Bud lager is what they are used to purchasing and drinking.

[Update 10/7] I found American Ale for $5.77 for a six-pack which is a little cheaper than other national craft beers, like Sam Adams.

Whether this beer succeeds or fails, I think it is a validation of the craft beer industry. When the big boys start to copy your product, it means your product is worth something. Craft beer sales make up only 4.5 percent of the total US beer market but are growing faster than the overall market at about 7 percent compared to around 1 percent. Craft beers sell for higher prices as well, which is obviously something the macro-brewers would like to duplicate.

What do you think? Is this the end of the craft world as we know it or will this ultimately help the craft industry?

Popularity: 10% [?]

Michelob Brewing Co., a subsidiary of Anheuser-Busch, said Monday that it would kick off an advertising campaign, offer some seasonal varieties year-round, and bring some other A-B beers under the Michelob nameplate and give them all consistent, new packaging.

It looks like Anheuser-Busch is diving headlong into the craft beer market by branding several craft beers, or “classic style” beers as they say, as Michelob. The beers to be offered are Michelob Dunkel Weisse, Michelob Pale Ale, Michelob AmberBock, Michelob Honey Lager, Michelob Porter, Shock Top Belgian White organic Stone Mill Pale Ale, and seasonal beers Jack’s Pumpkin Spice Ale, Winter’s Bourbon Cask Ale, Sun Dog Amber Wheat and Beach Bum Blonde Ale.

I noticed on the Michelob website that their slogan is “Crafting a better beer.” Is that new? I think it is interesting that A-B would dedicate an entire brand to craft beer. I have said before that this is evidence of America’s maturing beer palette.  However, this could be bad news for microbreweries which can’t compete with Michelob on price and distribution scale. However, if the Michelob beers are watered-down versions of craft beers, they will never be able to compete with true full-flavored craft beers.

The only beer I have personally had from their line-up is Shock Top, which AB seemed embarrased to offer. It was a decent beer but not outstanding for a Belgian Wheat by any means. If it is representative of Michelob’s craft collection, real beer lovers will not abandon their microbrew favs for Michelob. This may even help the micros in the long run. If people who normally drink industrial beers try Michelob, they may get a taste of what real beer is and make the leap to craft beers.

Popularity: 12% [?]

Delta has struck a deal to serve Leinenkugel Sunshine Wheat on its flights. This is the first craft beer for Delta and, I believe, the first craft beer to be sold on flights in the US. Feel free to school me in the comments if I am wrong.

Jacob Brewing Co. is owned by Miller which explains how a beer you probably have never heard of made it onto one of the major airlines. I think this is definitely an indication that America’s taste in beer is finally maturing. Life is too short to drink bad beer, even when you’re flying.

Popularity: 6% [?]

This week, May 12-18, is American Craft Beer Week. This week-long celebration of the “industry and culture of craft beer is an annual event.

Changed to a weeklong event in 2006, the inaugural American Craft Beer Week was recognized by the U.S. Congress with House Resolution 753 (PDF file). The week has continued to grow with interest and support from beer enthusiasts and the media. In 2007, more than 150 brewers registered their community celebrations at www.AmericanCraftBeerWeek.org.

Also new, SAVOR: An American Craft Beer and Food Experience (May 16-17), will be held to commemorate American Craft Beer Week in Washington DC. The event will showcase craft beer and food pairings with participation from 48 independent craft brewers. SAVOR signifies food and beverage lovers’ increasing interest and knowledge of beer and food pairings.

Read the full Press Release (PDF file).

You can find local brewery events related to the the national celebration on this page. Just pick your state and head down to the brew pub to celebrate with American Craft Beer Week with an American Craft Beer.

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Popularity: 5% [?]

Following on the heels of Budweiser, Miller Brewing Co. announced that it is launching 3 new beers in an effort to tap into the exploding craft beer market. The “Miller Lite Brewing Collection” are all ales: wheat, amber and blonde ale. They should be available nationwide by September.

So why are the macro brewers suddenly so interested in the craft beer movement?

…craft beers continue to outpace domestic ones, growing 12 percent the past two years compared with domestics’ growth of about 2 percent. That means brewers are looking for a niche and new flavors, plus craft styles command higher prices, which means more money for brewers.

The new brews will be “Lite,” meaning fewer calories than normal beer, though they will have a few more calories than regular Lite beer. Most analysts don’t think the new beers will succeed. I agree and here’s why: Making “light” craft beer is like making a 4-cylinder Porsche. The big breweries don’t get it. We drink craft beer for the flavor. We don’t care about the calories. We would rather drink one full-calorie, great-tasting beer than two watered down, tastes-like-beer-flavored-dish-water light beers. This is obviously nothing but marketing.

I’ll give the Miller beers a try when they come out but I’m willing to bet a case of Sam Adams that they will fail to satisfy true craft beer lovers.

Popularity: 8% [?]