Belgium's Best

Since 1882, Lambic Beers have been
brewed at the Belgian Oud Beersel
brewery using time-honoured
techniques. In 2009, 127 years after
its foundation, its Oude Geuze beer
was voted the world's best
Lambic/Geuze beer. Oude Gueuze
(6% alc. vol.) is a blend of Lambics
from different years.

Other winners in the
"Best of The World" judging:  
Brasserie St Feuillien’s Saison (6.5%)
was voted World’s Best Saison.  
Brasserie de Brunehaut took the first
prize in two categories:  World’s Best
Biere de Garde with its Mont-Saint-
Aubert (8%) and  World’s Best Abbey
(Dark) with its St. Martin Dark (8%).
Blanche de Namur (4.5%) by
Brasseried du Bocq was recognized as
both World’s Best Wheat Beer and
World’s Best Grain Only Wheat Beer.

Oud Beersel brewery  won
international recognition for its Oud
Kriek (6.5%) and O ude Geuze (6%)
– as World’s Best Kriek and World’s
Best Lambic/Gueuze respectively.

Coors Light did not place.
Bud Light Nixed By Colleges

Thirsty University of Georgia and Georgia Tech fans are out of luck, as both schools have
informed Anheuser-Busch they oppose plans to market Bud Light beer cans emblazoned with
the schools’ colors (red and black for Georgia, gold and white for Tech).

“We are concerned about any activity that might promote alcohol abuse by students,” said
James Fetig, Tech’s Associate Vice President for Communications and Marketing.   
Ironically, Georgia Tech’s band plays the Budweiser theme song at the end of the third
quarter of football games. Fans lustily sing along to the chorus,
“When you say Budweiser, you’ve said it all.”

More than two dozen other schools have joined Tech and Georgia in opposing the
Bud Light campaign, though administrators at LSU and Texas have allowed it.

No word on what other colors colleges claim they exclusively own.
Feature News Archive
LSU Can
Feature News  from  beernexus.com
Gluten Free Beer Gets Label OK

When is a beer not a beer? When it's gluten-free.
Beers brewed the traditional way, with malted barley,
contain gluten. But small craft brewers and then
Anheuser-Busch began making beer from malted
sorghum, an African grain, and sometimes rice. Both are
gluten free. That was great for celiacs but didn't fit in the
Federal Alcohol Administration Act of 1935's definition
of beer, which was a beverage brewed from malted
barley and other grains. So beverages made in that was
didn't count as beer under the government regs. Now the
FDA has issued a new ruling on the issue.

To the benefit of the one in 133 Americans who can't eat
anything containing gluten, these beverages can now
officially be labeled gluten-free beer once they've been
tested and confirmed by FDA.

"For the longest time I couldn't put gluten-free on the
label, because there wasn't a definition" under TTB
regulations, says Russ Klisch, whose Lakefront Brewery
in Milwaukee makes a sorghum beer, New Grist.
New Grist  sales are growing about 35% a year.

Sorghum beer has a slightly different flavor from normal
beer, with a twang that some describe as "spicy citrusy."
"If you ever have a Belgian beer, th is is somewhat similar
to a Belgian beer," Klisch says.