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Speaking of Jeopardy!, there was actually a beer category in Double Jeopardy during last night’s program. The ‘questions’ were as follows:

What is Budweiser?
What is Miller Lite?
What is Coors?
What is Dos Equis?
What is Sam Adams?

Okay, so for a trivia show aimed at general knowledge, I can accept that the ‘answer’ clues were for mass-consumption beers, and was glad they threw in a little history for the Dos Equis and Sam Adams ones. Always a plus for the history buffs that’re into quality libations.

Following this programming, I watched The Good German for free OnDemand, cracked open an Aktien-Brauerei Kaufbeuren AG Spezialbier Edel, and savored the smooth, buttery pale malt goodness that is a real lager (as opposed to The Great American Lager). Just a few ways I was able fit beer into my busy schedule.

That’s right, we’ve done it again. The Commonwealth of Virginia has produced another champion. Matt Venzke has officially been crowned Beerdrinker of the Year by Wynkoop Brewing!

The torch was passed down from last year’s winner and fellow Virginian, Diane Catanzaro. So give it up for back-to-back victories, and thanks to both Diane and Matt for making us proud!

As promised, tonight we have two heavyweight Baltic Porters battling it out to see who takes the title of Biggest, Baddest, and Maltiest. Will this spell Victory for the Thunder, or will we see a new titleholder by the end of tonight’s bout? The champion steps into the ring a lean 8.5% abv, while the challenger’s weight is unknown, making it all the more interesting.

We’ve already discussed the basics, so now it’s all about who can prove themselves worthy enough to be King of the Baltic Porters. This is the central jewel in the crown of Porter Week, and I, your most humble judge of this contest, can’t wait to get to the action. So enough of the preliminary hype, let’s get to it!

For tonight’s bout, we’re using a Ten Point Must System. I want a fair and clean fight. No hitting below the belt, and always break on my command. Now click pint glasses.

Smuttynose Baltic Porter

The pour resembled coffee in most every way, cascading down the side of the tilted nonic pint glass in a torrent of mahogany, and having a full black color to it afterward. A thin, milk chocolate-hued head formed on top accumulating to about a centimeter, then dissipating quickly. Even when held to light, nothing gets through, and this looks like a pretty serious contender right off the bat.

When giving the Smutty a whiff, there’s a subtle complexity that’s noticeable right away, picking up an earthy, dark chocolate malt aroma with some roasted coffee notes in tow. Smells slightly boozy with a hint of dark fruit as an added plus, with what I want to say is a faint presence of smoke. At first sip, the most revealing aspect on the palate actually appears to be the hop profile. A sweet chocolate-flavored introduction is immediately swept under by a bitter and roasty body that surges forth and sharply coats the tongue, ultimately fading in the stretch. Roasted notes cling to the sides of the palate in the wake of the bitterness, and astringent coffee seems to reappear in the aftertaste, echoing the hop bitterness.

For a hefty beer, the body is actually more in the medium range, not too heavy but still packing a malty punch, as expected. Its low carbonation is complementary to the style and aforementioned flavor characteristics, which tip-toe and stomp across the palate simultaneously. Finish becomes cleaner the further into this beer you get, an endearing quality in my opinion. This challenger has proven itself a worthy competitor, but let’s see how it stacks up against the champ.

Scorecard:
Appearance - 9
Aroma - 10
Taste - 10
Texture - 10

Total = 39

Victory Baltic Thunder

This one had a less viscous looking texture from the pour, with less density on the side of the glass than the Smutty. A quick flash of off-white head amassed to about 3/4 of a finger, but also made a quick exit. When held to light, this beer is actually translucent, albeit a dark mahogany tone with burgundy highlights.

More of a grainy, floral, and fruity nose than its competitor, all displaying more subtlety, too. There’s just a lighter, sweeter smelling bouquet I get out of this one, which intrigues me in terms of how it’s going to taste. I soon get an answer; this beer is completely different from the challenger. That grain malt character is a lot more prevalent and noticeable up front, and actually carries all the way into the finish. Roasted malt appears toward the end, with a thinner-than-anticipated body. To put things into perspective, this is more reminiscent of a Schwarzbier than a Russian Imperial Stout, and feels like more of a lager. The finish is a lot cleaner and more drying than the Smutty, taking on a totally divergent character, and there is more toffee and less acidity in this one.

While playing to different aspects of taste and body, this beer has a lighter touch to palate, and accentuates the delicacies not brought out in the first selection. What it lacks in weight, it makes up for in flavor, but will this be enough to maintain the title?

Scorecard:
Appearance - 9
Aroma - 10
Taste - 9
Texture - 9

Total = 37

Ladies and gentlemen, we have a winner. By unanimous decision, the new heavyweight champion of the world… Smuttynose Baltic Porter!

Talk about an upset, this one had all the markings of a classic slugfest. For the first two rounds, Smutty and Thunder went at it toe-to-toe, punch-for-punch on appearance and aroma. Both had the goods up front, but the delivery and stamina of the Smuttynose Baltic Porter was too much for the quick and whispy Baltic Thunder from Victory. Both gave the fight of a lifetime, but the challenger was able to get an edge and exploit it.

So long for now. But could there be a rematch in the future? Or will another contender try to knock the new champ off his well-earned throne? Until then… Make Mine a Smutty!

In keeping with the porter theme, and in honor of our first president, I’ve decided to review Washington’s Porter from Williamsburg AleWerks. It’s George Washington’s birthday today, and history is one of my topics of interest, so anything I can do to link that with beer is a good thing.

Madeira wine may have been used to toast the signing of the Declaration of Independence, but Washington was also a huge advocate of porter. But apparently, Washington had given up drinking English porter and madeira wine as part of a “non-consumption agreement” in 1774, which was aimed at curbing imported goods, amounting to a boycott aimed at the British.

Later, a Philadelphia brewer named Robert Hare was given the right to supply Washington’s estate with his own American porter, of which Washington was a huge fan. Many believe Hare’s to be the first actual porter brewed in the United States.

More on Washington’s beery background can be found here and here.

As for now, it’s time to examine the American porter sitting right in front of me. Washington’s Porter pours a black/dark mahogany color that is impervious to light and topped by roughly three-and-a-half inches of khaki, foamy head. Some clinging and lace appears along the sides of the glass as the head recedes. The beer provides a rather robust roasted coffee aroma in the nose, but not so strong that it overpowers. Really, it just smells rich rather than forceful. This is backed by a touch of chocolate malt sweetness, as well as an almost floral hop presence that’s ever-so slight, perhaps being influenced by the yeast.

The hop profile is actually more pronounced than expected, with a bitter streak running right through it all the way through the palate. Roasted coffee malt flavors stick to the sides of the tongue, buttressing the light and bitter middle. Finish is somewhat drying and rather benign, with a lingering hop feel in the aftertaste. The beer’s texture is rather creamy, with plenty of carbonation that balances a syrupy feel underneath all the bubbles.

Not sure if this was intended to be a stab at Hare’s original porter, an attempt at just an early version, or if they just wanted to brew a porter with some historical Virginia connection. Either way, not a bad beer overall. Can’t say that I’m overly impressed with this one, but it does bring a unique version to the table.

For more history and alcohol, click here.

Back with a vengeance!

That’s right, it’s time for another beer and cheese pairing, so mark your calendars for Sunday, March 2nd. We’ve got four new cheeses with an estimated eight beers to pair so far, and for this one, there should be plenty of crossover matching. For the cheese we have:

1. Black Diamond Aged Cheddar
2. Cave-aged Swiss Gruyere
3. Blue de Basque
4. Thomas Hoe Stilton

Essentially we’ve got two milder cheeses that have been aged for a while (and taste phenomenal), and two bolder cheeses designed to stand up to the bigger beers in our line-up. Even still, the Blue and Stilton we’ve selected are not nearly as formidable as the last one we had, and will probably better complement our selections. The beer list, in no particular order, is as follows:

1. Brooklyn Monster Ale 2007
2. Houblon Chouffe Dobbelen IPA Tripel
3. Anchor Liberty Ale
4. Left Hand Goosinator Doppelbock 2007
5. Rochefort 8
6. Saison Dupont
7. Sierra Nevada ESB
8. Hanssens Oude Gueuze

I’m particularly looking forward to seeing how the Stilton holds up to the Brooklyn Monster and if the buttery earthiness of the Gruyere will dovetail with the Goosinator. That Gueuze should be a tantalizing match with both the Stilton and the Blue. You’ve got to love the versatility of both these products.

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If you’re interested in attending, feel free to drop me a line for the location and other questions you might have. BeerAdvocates can RSVP here.

How do you get your buzz? Do you prefer caffeine or other derivative stimulants to keep you going, or do you go for the more relaxing effects of alcohol? Or maybe both? How about simultaneously? Bring it on!

With the advent of sickly-sweet malternatives or ‘alcopops’ such as Smirnoff Ice and Mike’s Hard Lemonade, brewers and distillers have been running amok with off-the-wall ideas for adding flavor to alcohol, creating a more varietal drinks market. One of those ideas involved putting guarana or taurine or caffeine or whatever else you can think of into a sweet alcoholic drink for that added kick you need whilst imbibing.

Now, some of these manufacturers (because I mean really, is anybody considering this anywhere close to ‘craft’?) are under attack by a handful of state attorneys general for their marketing strategies, claiming that underage drinkers may be drawn to the flashy packaging. Hopefully this moral crusade will slowly cripple this particular scourge of alcoholic beverages until it completely dies out. Just make sure to allow the craft beer to keep flowing freely.*

And sorry to harp on this again and again, but I mean really… Miller Chill? Really? The increasingly smug BrewBlog reports that Chill far surpassed other new beer brands in supermarket sales last year, grossing $40.8 million. So I guess somebody’s buying the stuff, I just haven’t met anyone admitting to it yet.

*Must be at least 21 to enjoy this statement. Prices and participation may vary.

This week now has a de facto theme: porter. Basically, I’ve got nothing better to do than to review a couple of porters and share some insight, mine (limited) or otherwise (vast).

For a primer on the development of the style in the United Kingdom, I suggest checking out some well-researched articles by Ron Pattinson and the Zythophile. If you’re interested in finding out about the evolution of this style over time, the raw data relating to different breweries malting and hopping these beers in their early stages, the advent of “stout” porter and its social history, then both are great resources and an entertaining read. I’ve also been peeking back at Garrett Oliver’s The Brewmaster’s Table for pairing and history, which also brings up the original practice of blending porter.

But for now, I’m going to switch gears and play the Don King of beer reviews. Ladies and gentlemen, coming later this week… the ultimate showdown, the thrilla with perhaps a hint of vanilla, a Baltic battle royale: Victory Baltic Thunder vs. Smuttynose Baltic Porter. The challenger is a hefty contender from New England that’s out to prove itself worthy amongst so many other Big Beer Series offerings, throwing caution to the wind and extra malt in the mash. The champ is a reincarnation of its former self, the infamous Heavyweight Brewing Perkuno’s Hammer recipe reissued as the rumblin’ Baltic Thunder.

Will the young upstart have a chance at stealing the champ’s ‘thunder’, or will the king retain his crown as undisputed Heavyweight in the realm of all that is malty and Baltic? Find out later this week!

Just came across this article by Jay Brooks for the San Francisco Chronicle about the popularization of the porter style in America’s formative years. One interesting aspect of the article is President Washington’s rejection of English porter in favor of beer and cheese made in the United States, which speaks to the importance of locally-made products and where beer fit in that pecking order.

Earlier today I posted some tasting notes on an English porter, so I guess I’m contributing a little something to President’s Day, in a very indirect way. At least the style is on topic. However, George Washington’s birthday is Friday, so it looks like I’ll be cracking open a Williamsburg Ale Werks Washington’s Porter for that one. I figure something local and historical would be just the thing for such an occasion.

Whilst going through my cache of beer, I came upon two that have been waiting since Christmas to be tasted, and I’ve been derelict in doing my holiday duty by not opening them up. So here it is, middle of February, and I’m drinking Christmas beer. Plus, I’m sure I have a Corsendonk Christmas Ale, a St. Bernardus Christmas Ale, and a few other holiday-themed beers I need to get to tasting before the weather turns warm again. These two selections come from Ridgeway Brewing in Oxfordshire.

First up is Very Bad Elf, whose label proudly proclaims that it is “brewed to an original 1795 Thames Valley recipe… and balanced by a modest addition of English Fuggle aroma hops.” Good to know. The pour gave up a finger of white head, which left a small ring of lace around the glass about a half-inch up the sides. The beer was as clear as could be, giving a mostly pale malt golden-amber hue. Everything about this beer was subtle in the nose. The most I could pick up was the an earthy hop profile that had kind of a funk to it, with a caramel malt kind of aroma, slightly bready.

On the palate, this beer had a bready malt taste that seemed to hint at coriander or some form of spice that was difficult to pinpoint due to its low-key nature. The Fuggles definitely add a small crack of bitterness toward a drying finish, coupled with the carbonation, which tapers off at the end, lending an almost syrupy quality to the mouthfeel. This aspect seems to drop off immediately, though. Rather interesting transitions there.

Not exactly sure of the holiday theme here, seeing as how many wintry beers go with something mega-malty or play up the spices. Even still, Sierra Nevada’s Celebration or Rogue’s Santa’s Private Reserve work in the opposite direction with hops. While the beer was enjoyable in the sense that it was non-offensive, I’m interested to see what Santa’s Butt can do for me (that’s right, I said it).

Laugh it up: Santa’s Butt. It’s even funnier a month and a half later, isn’t it? It’s hard to believe the state of New York attempted to ban these labels from the shelves of stores in the state of New York. The importers of these products, the Shelton Brothers, had to retain a lawyer and take the State Liquor Authority to court over possible marketing to children. Think of all the snickering that was missed in the Empire State.

This one had a more formidable, frothy head. About three fingers of off-white head formed on top of a rich mahogany beer, with only a bit of light getting through toward the bottom, giving off a paler shade of brown. Not much foam sticking to the sides of the glass on this one either, but some clinging around the edges. Chocolate, caramel, and roasted coffee notes stand out in the nose, but in a rather polite way, with nothing being too aromatic. I also pick up a bready and almost boozy smell (but at a rather modest 6% abv), perhaps a woody hint in there as well.

There’s much more roasted character in the taste than expected, but it comes up front with the malty introduction and isn’t too intrusive. Reminiscent of other porter-style beers, or even a schwarzbier, where the heavier roasty character drops off early leaving the palate a little cleaner toward the finish. Chocolate and coffee are present, but very relaxed and this is a positive feature, while the oatmeal profile adds some flavorful depth. Finish is clean, rather refreshing, and with only the slightest tinge of hop bitterness that rounds out quite nicely.

I’m impressed with the transition and balance of this beer, and the carbonation I thought might be too dialed up was actually just right. Again, not sure the connection to Christmastime, but really what does it matter. This is a beer I could see myself enjoying most any time of the year, despite the kitschy name.

First off is the introduction of two new Twisted Tea flavors. I had no idea that this was a niche of a subgenre. I thought the alco-pop stuff was dying off, and that cheladas were the new “it” thing. Didn’t the alcoholic tea and lemonade die off with Mike’s Hard Something-or-other? I feel like I’m 65 years old and telling kids to get off my lawn.

Anyway, I was surprised to see BrewBlog report that the new flavors will be Green Citrus Twisted Tea and Twisted Tea Midnight. The first half of the very first sentence had me somewhat taken aback: “Faced with rising competition in the alcohol tea area…” Who knew?

Second is a much more endearing item, one that brings me back down to earth and reminds me why I dig the Boston Beer Company. I know they have to make their profits and expand in weird non-beer markets, but this item from Stan Hieronymus’s blog was even more of a shocker than hard tea. Apparently founder Jim Koch is selling off 10,000lbs. of East Kent Goldings and Tettnang hops each at cost to smaller breweries. How’s that for beer appreciation?

So I’ve been sitting on this one for a little while, and have been meaning to drink it for a good couple months now. Every time I opened the fridge, the bottle stared at me longingly, just begging to be opened and enjoyed. Well, with such dreary weather today, I was in need of a pick-me-up. I liked the Nøgne Ø Winter Ale I had a month or so ago a lot, and hoped this would treat me just as well, if not better.

When I poured this beast out, it had the look of concentrated coffee and was topped by the darkest head I’ve yet seen on a beer. Oddly enough, it got somewhat lighter as the beer settled, but originally, we’re talking a deep mocha color which was still several shades lighter than the impenetrably black beer itself. As a matter of fact, the last bit of liquid actually stained the top of the head, giving it the look of a pinch of ground cinnamon resting on top. The head’s incredibly slow descent left a good wall of lace on parts of the glass, and was now egging me on even more to take a sip.

It was tough, but I allowed some extra time for it to warm up a bit, and I wanted to get the proper flavor full force from the start. So in the meantime, I began testing the nose, picking up roasted coffee and chocolate malt, but a boozy and sweet aroma that almost resembled an Old Ale, with a subtle hint of vanilla. Seemed like it would take on a rather sharp character on the tongue, so I was ready for brace for that first sip.

And upon taking that first sip, the thing that immediately came to mind was, What an astonishingly well-rounded Imperial Stout! Tasting like a malty blend of dark and milk chocolate, combined with an oatmeal-esque accent, the introduction was much smoother than I had anticipated, and the kick of alcohol slid in toward the finish, but didn’t stand out at all. Some faint coffee notes were also present, but really the roasted feel was more like a well-blended, mild cup of java, less like a robust Kenyan mountain one. There is also that contrasting and ghost-like touch of vanilla that really adds to the complexity of this beer.

For a Russian Imperial Stout (albeit from Norway… get them to send us more, Knut!), I’m impressed at the level of restraint and complexity of this offering. Definitely a notable difference from its overpowering relatives, without the alcohol burn or the soy sauce profile. These qualities make it unbelieveably drinkable. If you happen to spot this one in your area, do yourself a favor and pick one up, especially for you malt-heads out there.

The Times Online has announced that Scottish & Newcastle will be closing one of its breweries in Berkshire in 2010 in order to retain £13 million a year. Along with that, about 400 jobs will disappear as well. This is no doubt due to the acquisition of S&N by Carlsberg and Heineken, and that means, as Pete Brown points out, that technically the largest British brewers will be Fuller’s, Marstons, and the like.

Well, this little piece of industry news got me thinking (perish the thought!) about the origins of beer. A while back, at the tail end of a maniacal rant/eloquent post, I mentioned the issue of contract brewing and cited an editorial by the Alström Brothers of BeerAdvocate renown. The heart of the matter was concerned with where beer is brewed, and how that image plays into the marketing of that particular beer.

Does it bother you that not all Coors is brewed in Colorado for “Rocky Mountain freshness”? Would you feel betrayed if Samuel Smith’s Taddy Porter was actually brewed in Lancaster, Pennsylvania? Or, to put it this way, does Newcastle Brown need to come from Newcastle? Look at the label, with facts about the city in a series of descriptions on the back label (at least those available here in the US), as well as indentifiable landmarks on the front logo. But, the brand is becoming less and less a part of anything British whatsoever, not to mention the River Tyne.

What I find ironic is that S&N’s Berkshire Brewery (not to be confused Berkshire Brewing, but feel free to enjoy their products!) was mostly churning out Foster’s and Kronenbourg 1664. So that Aussie or French appeal you were looking for may not have actually come from either of its places of origin.

Lew Bryson briefly touched on this regarding AOC/PDO labeling as it relates to something being considered ‘authentic,’ and there were some excellent comments and concerns raised. Now, I’m just curious to see specifically how important the origin of the beer is to people who have a higher appreciation for it.

Caught this on the radar from Beer Therapy. That’s right, it’s time for Wynkoop Brewing’s 2008 Beerdrinker of the Year finals, and the reason this is so important rests on one thing: local pride. Last year, Diane Catanzaro of Norfolk, Virginia was crowned champion, and this year there’s another Virginia resident ready to accede to the throne.

Matt Venzke of Yorktown is in the running, going up against two other finalists from Oregon and Texas. According to BT, Matt’s credentials proudly proclaim that he has “visited 454 breweries in 16 countries and 39 states, and logged 3,000 miles in 2007 visiting breweries.” Now that’s a man with dedication. Also, he’s an aircraft maintenance manager, so I wonder if he gets any free or discount airfare to help him in his hunt for great beer.

Good luck to all contestants, but let’s see if we can keep the crown in Virginia for another year.

Samuel Smith’s Winter Warmer seemed to fit the day. It was sunny and mild outside, and I was looking for something that would provide a sturdy malt presence, but also a bit of hop or other flavors to even it out, nothing too over-the-top.

A few fingers of fluffy head, with the look of memory foam, formed from a fairly vigorous pour. I had expected little carbonation from this beer, as I seem to recall that being the case with last year’s version. Some clinging around the edges, but not much left behind. The beer was a deep amber hue, yet transparent, and rather appealing I must say. As for the aroma, it seemed rather subtle, but had a the smell of nutmeg and other Christmas spice, with a floral quality I’d attribute to the hops. Furthermore, I picked up a hint of caramel, in the vein of an ESB. I thought, Now I’m intrigued.

After letting it warm a bit, I took a sip and was rather surprised by the texture. Even though I saw all the carbonation, I expected it to taste a little flatter in that sense. Yet, I was greeted with a full, creamy body that expanding quickly on the palate. It actually felt a little bit too much, contrasting with the slight caramel touch that really went well with the soft spicing.

Stonch informed me to beware of bottled British beer, and this one is not bottle-conditioned either. I’m sure this would taste great on cask, with a more naturally carbonated feel to let the intricacies of this beer shine through. After the beer had settled and the carbonation subsided somewhat, it became more drinkable. I could only imagine what this one would taste like fresh out of the firkin.

There will always be someone out there trying to be the best at something, going above and beyond what anyone could fathom in defining a benchmark. The beer bar game is no different. According to the Washington Post, a new restaurant in the District of Columbia plans to outdo all existing beer bars in the DC area, aspiring to become, as co-owner Michael Babin put it, “the finest beer destination on the East Coast.”

This imagined beer shang-ri-la is being financed by the Neighborhood Restaurant Group, owners of the renowned Rustico in Alexandria, Virginia. Already containing the Brickskeller, Regional Food & Drink, and Birreria Paradiso, DC will now host yet another amazing beer bar, if all goes according to plan.

Expected to host “500 labels, 100 styles and 50 draft beers,” the yet-to-be-named establishment will add to a solid list of beer destinations in the nation’s capital, which means I’ll have one more reason to travel to DC this year.

I’m not sure that I’ve been appreciating a whole lot of beer lately. Granted, I’ve been hitting some pubs here and there, having a social one (including several social ones at a friend’s birthday recently), but I haven’t actually sat down and pondered over a beer in the past few weeks. Well, I figured that now’s as good a time as any to bust out one of my Allagash Interludes of 2007 and give it a whirl.

Today was just another day at work for me, plenty of things to keep me occupied, and from enjoying myself. After unwinding the cage and popping the cork, I began pouring what looked like cider and smelled like tart cherry and apple, and do a little of my own unwinding. The aromatics were rather subtle since it had originally been brewed last year. Still, it retained a hint of spiciness and noticeable yeast in the nose.

The first sip was as spicy as could be, but this actually helped me to relax because I had expected more fruit on the palate. Instead, I got a nice Belgian-via-Maine kick to the tongue, with dry and fruity notes of apple and Belgian sugar coming later toward the finish. Peppery and mildly tart is how I’d describe it up front. The texture was still rather bubbly, but calmer than it would have been fresh. This still played into the dry and effervescent finish quite nicely, though.

What really got me was the oak aging. In my opinion, this is an incredibly tricky aspect to brewing that is catching on, for better or for worse. I’ve had oak-aged beers that will make your tongue fall out, so sharp and overwhelming that it kills the palate before the beer can even introduce itself. On the other hand, there are oak-aged offerings that create wonderful flavor profiles, intermingling with an already tasty beer. This year-old Interlude appears to have lost some of that oak character, but it still provides a dryness and woody backing character that’s so subtle, it’s hardly noticeable. To me, that’s the beauty of it having mellowed with time; you can taste a small hint of oak around the middle, and some in the aftertaste, but there are other aspects that shine through, making for a complex and enjoyable beer.

Perusing the web this morning, I came across an article at Roanoke.com that’s worth checking out. By discussing topics such as the merits of aging beer, style definitions, or food pairing, it elevates the image of the beverage as a whole. Granted, this article’s nothing that would knock the socks off your average beer aficionado by any means, but it’s still refreshing to see this kind of dignified approach to appreciating beer.

And here’s a beer-related question open to anyone. My desk calendar of random trivia had this for yesterday:

What beer is named for the Czech town that was once home to the royal brewery of
the emperor of the Holy Roman Empire?

If you get the city, you’ll definitely know the answer. History and beer… that’s my kind of trivia.

What’s a good remedy for flagging sales and stiff competition? Well, when a bully pushes you around and starts making some threats, you can fight back, cower in fear, or team up with an even bigger bully and throw your weight around. In the industrial brewing game, when facing shrinking profits and a joint venture from your biggest national competitors, the most popular (and perhaps most shrewd) option seems to be C.

Rumblings of InBev merging with Anheuser-Busch have been circulating for a few months, but are apparently becoming more serious in the wake of Thursday’s 4th Quarter earnings reports. It seems that A-B’s domestic brands haven’t been performing as well as they have in the past, but the InBev products the American brewing giant imports have helped boost sales 12% overall. Still, even rumors of a potential merge are enough to restore investor confidence in both brands.

Personally, I think the MillerCoors joint venture in the US, and probably Carlsberg and Heineken’s takeover of Scottish & Newcastle, has sparked concerns for Anheuser-Busch about the company’s future in an increasingly slim field of industrial brewers. Also of note is the fact that international brands, including Grupo Modelo out of Mexico, have bolstered their sales. To me, this indicates that a diverse portfolio of brands is a vital asset in the new world of global brewing powerhouses, one in which consumers are demanding “specialty” products as part of the “trading up” phenomenon. According to the Associated Press, “Budweiser and Bud Light continued to struggle as drinkers choose imports and craft beers over domestic mainstays.”

It’s sink or swim for the Big Boys, but even in the 100m Freestyle, nobody wants to come in second place.

For facts, figures, and actual journalism: click here.