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The Tasty Beers Just Keep on Comin'
October is coming to an end, and we celebrate Halloween with the remainder of our pumpkin beers we've been saving in our fridge. I am excited to very soon see all of the winter seasonal beers come in and to drink them out on the porch. I also can't help but wonder what I am going to start seeing in the new year. There have been so many great breweries who decided to make their appearance in Florida this year from all over. Congratulations also to all of the breweries who won medals at the GABF this year. I am proud to say we carry some of the best beers around to brag to our friends out of state who do not yet have them.
After all, Florida's beer laws are not too shabby. We are allowed to buy beer from grocery stores and super markets, which many states do not allow. We've even seen the grocery stores carrying more and more varieties of craft beer. Yeah, we aren't allowed 40's (40 oz beer bombers), but we don't mind because 40 ounces of craft beer would certainly knock you off your feet! And don't forget, I say that in mind of Florida's nonexistent cap on the ABV of beer made and sold!
Cheers to the barley wine winter warmer at 12% ABV soon to follow.
Cheers,
Brown Specialty Team
A MESSAGE FROM BROWN DISTRIBUTING COMPANY
For those that haven't yet heard, Brown Distributing Company was awarded the 2012 Craft Beer Distributor of the Year at the Great American Beer Festival a little over a week ago. We are truly excited, honored and humbled by this gesture from the NBWA (National Beer Wholesalers Association), BA (Brewers Association) and the Craft Beer Community. We wanted to take this opportunity to thank all of the retailers, breweries and craft beer drinkers that have helped to make this happen. Without Florida's embrace of craft beer and the community choosing to support independent craft beer producers, Florida's craft beer scene wouldn't be blossoming and this award would not have been possible. Thank you all for joining us at events, trying our beers, keeping up with us online and, overall, expanding your pallets. Over the past few years, Florida has seen such amazing growth in craft beer and this is just the beginning. We raise a glass to all of you for helping us become the 2012 Craft Beer Distributor of the Year. We will continue to do everything possible, with your help, to foster craft in the Sunshine State. Cheers!
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NEW AND RETURNING PRODUCTS
VISIT OUR BEERFINDER TO FIND THESE PRODUCTS
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Peak Fall Summit 
This autumn ale is a showcase of the mighty Summit™ hop. Our friend Jason grows amazing Summits that combine pine, spice and captivating citrus aromas. A good dose of toasted malts provides warm, rich flavors to contrast the hops on the front palate. Cold fermentation gives a surprisingly crisp finish. ABV: 5.7%
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Lazy Magnolia Jefferson Stout
Lazy Magnolia's original sweet potato cream stout, is their version of the ideal southern-style stout. Jefferson Stout is brewed with sweet potatoes and lactose (milk sugar). The sweet potatoes provide background to an impressive taste with added notes of roasted chocolate, coffee and caramel flavors. ABV: 5.21%
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Chatoe Rogue Pumpkin Patch Ale 
The newest addition to the Chatoe Rogue series is Pumpkin Patch Ale, a beer made using fresh pumpkins grown in a patch that borders Rogue's 42 acre hop yard. The pumpkins are picked, loaded into Rogue's farm truck, driven immediately 77 miles to our brewery in Newport, quickly roasted, and pitched into the brew kettle to create a batch of Pumpkin Patch Ale. No chemicals, additives, or preservatives. ABV: 5.6%
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Samuel Smith Winter Welcome 
Throughout history, beer of somewhat higher alcohol and richness has been enjoyed for the winter holidays, when old friends get together to enjoy the season. Winter Welcome is vintage-dated with a special label each year, and was first shipped to the US in 1990 - it was the first imported winter seasonal beer. Honey-amber colored, creamy head of small bubbles, floral aroma and delicious malt flavor with great finesse.
6.0% ABV
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Breckenridge Christmas Ale 
Bottled joy to the world.
The chill of a Colorado high-country winter calls for a beer with extra flavor and strength. Here it is. At over 7% alcohol, with a sturdy texture and rich flavors of caramel and chocolate, our holiday seasonal is the fermented equivalent of a good fire.
ABV: 7.0%
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*Check with your Brown sales representative for availability or products not available in certain areas
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By: National Beer Wholesalers Association
The National Beer Wholesalers Association (NBWA) and the Brewers Association (BA) are pleased to announce that Brown Distributing Company, based in West Palm Beach, Florida, has been named the 2012 Craft Beer Distributor of the Year. The Craft Beer Distributor of the Year Award, now in its sixth year, recognizes the beer distributor who does the most to market, promote and sell craft beer. NBWA and BA presented the award jointly on October 13 at the Great American Beer Festival® in Denver, Colorado.
Brown Distributing Company, a family-run Florida company for more than 90 years, has evolved into a craft beer powerhouse, distributing beer from 64 craft breweries to nearly 4,000 retail accounts throughout the state. Over the past 12 months, the company has achieved a 76% increase in craft beer sales volume.
For full article
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Barley Genome Breakthrough May Lead to Better Beer
 By: Nigel Hunt
LONDON (Reuters) - An international consortium of scientists has published a high resolution draft of the barley genome in a move that could not only improve yields and disease resistance but may also hold the key to better beer. "This research will streamline efforts to improve barley production through breeding for improved varieties," said Professor Robbie Waugh, of Scotland's James Hutton Institute, who led the research. "This could be varieties better able to withstand pests and disease, deal with adverse environmental conditions, or even provide grain better suited for beer and brewing." Barley which has been malted is a key ingredient in brewing beer along with hops and yeast.
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 Scientists Crack the Perfect Pint Formula
By: Andy Young
The independent research consultancy, Mindlab, who were commissioned by Taylor Walker, enlisted the help of 1,000 volunteers and used complex mathematical modelling techniques to discover what conditions are required to enjoy the perfect pint.
Mindlab's calculations were made more difficult by regional differences as well as differing attitudes to drinking by different age groups.
One in ten 35-44 year olds said lunchtime pint was their favorite, whereas 29% of those aged between 18 and 24 preferred their pint on a Sunday afternoon.
For Full Article
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Featured Beer
Cocktail
"La Valentina"
3 fresh raspberries 1 pinch kosher salt
1 ½ oz. blanco tequila
1 oz. grapefruit juice ¾ oz. fresh lime juice
¾ oz. simple syrup (1:1)
Blanche de Bruxelles Belgian Wheat or another Belgian-style wit beer
Ice cubes and crushed ice
Tools: muddler, shaker, strainer
Glass: Pilsner glass
Garnish: fresh raspberry In a shaker tin or glass, muddle the raspberries. Combine the rest of the ingredients, except the beer, and shake with ice. Strain into a pilsner glass filled with crushed ice and top with the beer. Garnish.
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Featured Recipe
Cider-Glazed Turkey with Lager Gravy Difficulty: Hard Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. He salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that's been soaked in a cider-infused butter. For his beer-spiked gravy, we recommend Shipyard Export for the lager and Julian Hard Apple cider for the cider. Ingredients For Turkey -One 12- to 13-pound turkey-neck and giblets reserved, wing tips cut off and reserved -2 tablespoons kosher salt -1 unpeeled head of garlic, halved crosswise -1 jalapeño, halved -1 Granny Smith apple, quartered -12 sage leaves -1/3 cup hard apple cider -1 stick unsalted butter
For Gravy
-2 tablespoons vegetable oil -Reserved turkey neck, wing tips and giblets -Salt and freshly ground pepper -1/3 cup all-purpose flour -1/2 cup hard apple cider -One 12-ounce bottle lager -1 bay leaf Directions: Season the turkey inside and out with the kosher salt. Cover with plastic wrap and refrigerate overnight. Uncover the turkey and let it return to room temperature. Stuff the cavity with the garlic, jalapeño, apple and 6 of the sage leaves. Transfer the turkey to a large roasting pan. Preheat the oven to 350°. In a small saucepan, combine the cider with the butter and the remaining 6 sage leaves and cook over low heat until the butter has melted and the sage is fragrant, about 4 minutes. Dampen a 32-by-20-inch piece of cheesecloth with water and squeeze dry. Immerse the cheesecloth in the cider butter until the liquid is absorbed. Drape the soaked cheesecloth over the turkey breast and legs. Roast the turkey for 30 minutes. Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°. In a large saucepan, heat the vegetable oil. Add the turkey neck, wing tips and giblets, except for the liver, and season with salt and pepper. Cook over moderate heat, turning a few times, until nicely browned, about 12 minutes. Remove the turkey parts and reserve. Off the heat, stir the flour into the fat in the saucepan to make a paste. Gradually whisk in the cider until smooth, then whisk in the lager. Add 3 cups of water and bring to a boil over moderately high heat, whisking until thickened. Return the turkey parts to the saucepan and add the bay leaf. Cover and cook over low heat, whisking occasionally, until the gravy is flavorful, about 1 1/2 hours. Discard the turkey parts and bay leaf. Carefully peel the cheesecloth off the turkey and discard. Transfer the turkey to a cutting board and let rest for 30 minutes. Pour the pan juices into a glass measuring cup and skim the fat. Add the pan juices to the gravy and bring to a simmer over moderate heat. Season the reserved liver with salt and pepper, add to the gravy and simmer until pink in the center, about 5 minutes. Remove the liver and cut it into small pieces. In a blender, puree the liver with 1 cup of the gravy. Whisk the liver puree into the gravy and season with salt and pepper. Rewarm the gravy if necessary. Carve the turkey and serve with the gravy ________________ |
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