Have you ever tried Thomas Hardy’s Ale? If you’re new to great beer and live here in the San Francisco Bay Area, there’s a good chance you’ve never had a chance.

Sadly, it’s been at least three years since this famous English ale, once the strongest beer in Great Britain, has been available here. The importer, George Saxon, of Phoenix Imports says he’s been unable to find a distributor for the Bay Area since Conquistador Distributing folded.

This is the first beer to come out in vintages, bottled once each year with the year on the bottle, whether or not the federal government believes there can be vintage beer or not. I dug out two of my columns on Thomas Hardy, one from the first day of the new millennium and one from two years ago. Check them out here.

What brought this up is that an ace beer blogger and author, Stan Hieronymus did a vertical tasting of a number of “vintage” Thomas Hardy ales, including a bottle of the original, 1968. You can find his report here and a report of an earlier tasting by Realbeer.com here.

Full disclosure. I have a couple of bottles of Thomas Hardy from a ways back, 1988 and 1987. Haven’t opened them, gonna wait some more. These are tasty creatures.

Will the day come when fine beer trades like great wine? How about right now. Liquid Solutions a spirits, beer, wine and cider retailer with a mail order business is beginning an online beer austion starting Friday noon Pacific Time. The uction closes at 7 p.m. PDT on April 28.

The first two lots offered are: 1. A 1987 bottle of J.W,. Lees Harvest Ale. J.W. Lees is a Manchester, England brewer. Startig bid is $9.95. At that price I’d snap it up. Regular 2006 and 2007 Harvest sells for about $8. I wrote about this beer a couple of weeks ago (Tasted a couple of vintages — the one offered for sale is the first. They were absolutely incredible, especially the one aged in Calvados barrels. Read about the beer here,

Lot 2 is three bottles of 1996 Orval. Starting bid is $19.95. Hmmm. A 1996 would be bone dry with a leathery “horse blanket” nose from the wild yeast used in the secondary fermentation in the bottle. It would be an entirel different creature than fresh Orval. I wrote about Orval in detail. You can find that column here.

To register and bid online, go to Liquid Solutions. By the way, Liquid Solutions has a physical address and phone number: 275 Beavercreek Rd #C149 Oregon City, Oregon 97045, 503-496-1942

Think we’re awash in a wave of craft beer. True, craft beer ( I like to call it “beer with taste”) – sales are booming. But consider this from America On Line and weep:

Top Searched Beer Brands on AOL Search:
1. Guinness Beer
2. Corona Beer
3. Budweiser Beer
4. Heineken Beer
5. Coors Beer
6. Busch Beer
7. Bud Light Beer
8. Miller Lite Beer
9. Newcastle Beer
10. Harp Beer

And this – Top Beer Import Brands in Supermarkets.

The day is long and we have far to go.

Well, it’s St. Patrick’s Day _ a day that all of us our Irish. Stout originated in Ireland as a ramped-up porter and thanks, I’m sure, to the worldwide reach of of Guinness, it’s become the trademark drink on St. Patrick’s Day.

Internet cooks have also been busy. Lucy Saunders, who has written a series of very excellent beer cookbooks, contributes a recipe for Fudge Stout Brownies and the Web site, BigCitylittlekitchen.com weighs in with a recipe for Guinness Stout Cupcakes.

Lucy also wrote an article in the Sunday, March 8, 2008 Milwaukee Journal.

Do American craft brewers turn green with envy as St. Patrick’s Day approaches and imported Irish stout (one well-known brand in particular) takes over taps across the country?

Not a chance.

Thanks to a dizzying assortment of specialties, you can toast the luck o’ the Irish with a dozen different styles of stout. Choose a cherry stout (Bell’s Brewery), an oatmeal stout (Sand Creek Brewing Co.), a coffee stout (Lakefront Brewery), a chocolate stout (Rogue Ales) or even a hybrid such as a bourbon barrel-aged oatmeal stout (Founders Brewing Co.). And that’s just the tip of the stout selection.

But it’s the style known as Imperial stout that is hugely popular - and perhaps an imperiled style as well. READ MORE…

Here’s the Fudge Stout Brownie Recipe,…

Recipe adapted from “The Best of American Beer & Food: Pairing and Cooking with Craft Beer,” by Lucy Saunders (Brewers Publications, $22.95, available at www.amazon.com).

Makes 16 fudgy brownies
Butter to coat pan

1 tablespoon unsweetened cocoa powder

½ cup (1 stick) unsalted butter

4 ounces chopped bittersweet chocolate

1 cup granulated sugar

2 tablespoons packed brown sugar
2 large eggs

2 egg yolks

1 teaspoon vanilla extract

1/3 cup coffee stout (see note)

2 tablespoons Irish whiskey

¾ cup sifted flour

¼ teaspoon salt

1 cup chopped nuts (such as macadamia, pecans or walnuts) (optional)
Suggested pairing: Coffee stout or Imperial stout
Preheat oven to 325 degrees. Prepare a 9-inch metal baking pan by buttering it well and dusting the inside with 1 tablespoon cocoa powder. Set aside.

In 2-quart saucepan, melt the ½ cup butter over low heat. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to lukewarm (still liquid but not hot).

Stir in sugars and mix well 1 minute. In large measuring cup, beat together 2 eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour with salt into a separate bowl. Stir stout mixture into saucepan in thirds, alternating with flour by 1/3 cupfuls, and stirring after each addition until batter is just blended. Stir in nuts if desired. Do not overbeat.

Scrape batter into prepared pan and bake in preheated oven about 1 hour. Let cool to lukewarm before slicing. Use a knife dipped in warm water and wiped clean with each slice (otherwise, because of the very fudgy texture, the brownies will clump).

Note: Coffee stouts are made by breweries across North America, but if you can’t find one, substitute 2 ounces sweet stout mixed with 1 ounce brewed espresso.

Photos: Guinness Stout Cupcaskes, from www.bigcitylittlekitchen.com. Green beer photo — not Stout from www.brewboard.com

The Guinness Surger at Bobby G’s Pizzeria in Berkeley. A customer, John Jaros, of Berkeley, watches the device in action. A special can of Guinness with nitrogen in the beer is poured into a glass, the glass is set on the Surger and ultrasound waves agitate the nitrogen mollecules and create a creamy head. Read more about the Surger inmy column today.

Photo below: Guinness Brewmaster Fergal Murry, with a pint of Guinness, naturally.

A few facts about Guinness…

Ownership: Guinness, the beer company, is owned by Diageo, which was created by the merger in 1997 of Guinness and Grand Metropolitan, an English company. The merged company is the world’s largest producer of alchoholic drinks. Brands, besides Guinness include Harp Lager, Johnnie Walker Scotch, Jose Cuervo tequila. Tanguera gin, Smirnoff vodka and Captain Morgan Rum. More info here.

Guinness Breweries. Guinness brewmaster Fergal Murray says Guinness is brewed at St. James Gate, Dublin, Ireland and 49 other facilities around the world.

Markets. Nigeria is the biggest Guinness market in the world. Number 2 is Great Britain. Number 3 is Ireland, No. 4 is the United States. Number 5 is either – depending on how you count – Ghana or the European Community.

Where Guinness is brewed. The Guinness Pub Draught (the tall can with the nitrogen widget inside), the draught Guinness (served on tap in pubs) and the new draught Guinness used in The Surger (See my column for more info) for the U.S. market are all brewed at St. James Gate. However, Guinness Foreign Stout, which you can find in bottles around the U.S. is brewed at a facility Canada.

How Guinness is brewed. At St. James Gate and a nearby Dublin brewery, it’s brewed on site. That faint sour or lactic edge at the end of the follow is what Fergal Murray calls “a separate brew stream, kept specially to develop and enhance the flavor.” Most of us think that “stream” is either aged or sour beer, but Murray would only describe it as a separate stream. “It seasons the flavor of the beer, it’s what Arthur Guinness did in the 18th century to enhance the beer and make it more robust.

He said it’s blended into the finished beer after fermentation. The beer is produced in eight days. It’s a warm, 60-hour fermentation. The ale yeast used is a descendant of the yeast used by founder Arthur Guinness, he said. The beer’s aged for 20-30 days.

It’s just 4.2 percent alcohol, 121 calories, for 12 oz., about 200 for 20 oz. about the same as a robust light beer like Sam Adams Light.

Guinness “Beer Essence.” I was on a tasting panel in Boston last week with the Alstrom brothers, founders of Beeradvocate.com. They asked me to ask Murray about concentrated Guinness. So I asked him and got a straight answer, I think:

“We brew the essence liquid exactly the same way you brew other beers. At the end of the process we ‘de-alcoholize,’ concentrate it. We do that because we need our beer to stay robust and very sterile. In different markets around the world, the challenging markets with difficult climates, we can guarantee that even with local brewing materials you can always get great tasting Guinness.

“It’s better for us to brew our beer locally and using the essence guarantees the quality. Guinness Extra Stout sold in the U.S. is 5 percent ABV and brewing in Canada using the essence.”

About Foreign Extra Stout. This extremely dry, tasty, (Murrray said 6.5 percent, I thought it was 7.5 percent) bottled beer is an entirely different product than Draft Guinness. Murray said Foreign Extra Stout is the fastest growing Guinness brand. It’s sold in all of Africa, the West Indies, the Caribbean and Asia. He said he has no idea why it’s not sold in the U.S. “It;s very big in Africa and as a global brand.”

What Guinness demands of pubs: 1. Clean glasses. 2. 20 oz. pints. 3. Clean beer lines. 4. Correct gas mixture, 75 percent nitrogen, 25 percent CO2. 5. Correct serving temperature: 40 degrees Fahrenheit.

A couple of more factoids: Murray says the rumor that St. James Brewery will be closed and sold is false. The brewry produces about 4 million pints daily.

The subject of my column today in the Oakland Tribune/Contra Costa Times and other papers is Guinness. As promised, here;s a column on a Guinnes vs. othe stout tasting we did three years ago.

Oakland Tribune Beer Column, March 16, 2005: Irish beer.

Stout Is What
It’s All About

By William Brand

I don’t have a drop of Irish blood in me, but I’ve danced to many a Celtic tune, shed a tear or two listening to a haunting Irish melody and shared more than a few pints of Irish ale.

St. Patrick’s Day is Thursday and there’s no better time to take a look at Irish beer and there’s no better Irish beer style than stout. In an afternoon of tasting, Don Gortemiller, brewer and co-owner of Pacific Coast Brewing in Oakland, and I, sampled all the Irish-made stouts available in Northern California and a random selection of Irish-style stouts made here on the West Coast.

So what is Irish stout? It’s often a low-alcohol beer made with roasted barley and dark malt. It began life as porter, created in 18th century London. The Irish – those in the Irish Republic, not under the English yoke – embraced the style and soon made it their own.

Irish porter was darker, more viscous and intriguing than English porter. While English porter and later English stouts were on the sweet side, Irish stouts were dry and quenching.

Finally – so the story goes – the St. James Gate Brewery in Dublin acquired in 1759 by brewer Arthur Guinness, produced “Guinness Extra Stout Porter.’’ The name `stout’ stuck and the St. James Gate Brewery became famous worldwide. Guinness became so popular in the U.S. in the 1930s, that the brewery cut a deal in 1939 with a Long Island brewer to make Guinness in America, so German U-Boat attacks wouldn’t threaten our supply.

Today, versions of Guinness Stout are brewed at 13 other Guinness breweries around the world and under license in more than 20 countries. But our Guinness comes from Dublin. In the pub, draft Guinness is pushed to the tap from the keg by a mixture of nitrogen and carbon dioxide instead of CO2 alone. The nitro produces the creamy pour that made Guinness Stout famous.

But there’s a downside to this story. Guinness became so popular in Ireland that it literally drowned its smaller competitors. By the 1960s, the company dominated Ireland.

The only survivors were Murphy’s and Beamish & Crawford in Cork. Eventually, both were bought by multi-national brewers eager to tap the stout spigot. Heineken owns Murphy’s;
The good news is – there’s been a revival of craft brewing in Ireland and a number of quality, Irish stouts can be sampled – in Ireland.

The only one that’s imported to the U.S. is O’Hara’s Irish Stout****. This is a beautiful beer, bottle conditioned – a bit of fresh yeast is added to each bottle so fermentation continues slowly – dry with a wonderful roast barley nose and a hint of chocolate.

The bad news is that at this time, it’s not being sold in California. But O’Hara’s is one to watch for; it’s so good it’s got make it to the coast.

At our tasting, we sampled three Irish stouts in cans, each with a widget, a plastic cylinder inside. The Guinness cylinder contains beer forced in under pressure; the others use a container filled with nitrogen. Each has a pin hole in it and when you pop the top, the nitro squirts out, churning the beer into a froth.

We added a bottle of Guinness Extra Stout and a sampling of American, Irish-style stouts, Rogue Shakespeare Stout, Mad River Steelhead Extra Stout, Sierra Nevada Stout ands ¬– representing Bay Area brewpub stouts, Pacific Coast Luck O’ the Irish Stout. Remember, just about every brewpub around here will be offering an Irish-style stout this month, so drop into your local soon.

First, the cans in order of finish:

– Beamish Irish Stout***, 4.1 percent ABV, Beamish & Crawford plc, Cork, Ireland, owned by Scottish & Newcastle, London, UK. Best of the cans; a very dark brown beer, pours with a creamy nitro head, striking aroma of roast barley and just maybe a slight lactic note that delivers a definite sourness on the back of the tongue. Very nice pub beer.

–Guinness Pub Draught,***, 4.1 percent ABV, Guinness, Dublin, Ireland. Darkest in color of the three canned stouts, very light, roast barley nose, creamy head, very smooth, well balanced and drinkable with perhaps a proper sour note on the edge.

–Murphy’s Pub Draught Stout **, 4.1 percent ABV, brewed in under license to Heineken Ireland. Slightly lighter color than Beamish, thicker head, smooth, well-balanced taste, but lighter than Beamish.

And now the rest of the crowd, again in order of finish:

– Guinness Imported Extra Stout ****, 6 percent ABV, Guinness, Dublin. A very different beer than Draught. Powerful, thick, tan head rises above an opaque brown body. Foam lacework trails down the glass. Definite sour note in the roast barley aroma, complex taste: roast grain in front, a sour-tartness in the middle, balanced by roast grain and perhaps a hint of bitter hops. Guinness doesn’t say, but expert homebrewers insist that a small percentage of Guinness soured by Brettanomyces (wild yeast) and lactic acid bacteria is added to each batch of bottled Guinness. That would account for that sour edge, which definitely adds another dimension to a very interesting beer.

– Sierra Nevada Stout,**** 5.8 percent ABV, Sierra Nevada Brewing, Chico. We both liked this big, hoppy, tasty stout with its dense head of foam, and slight, roasted barley nose. Don liked the balance of black malt and hops and the huge attack of the finishing hops. I liked the smooth balance and the lingering notes of hop bitterness and roast malt.

– Shakespeare Stout***+, 6 percent ABV, Rogue Brewing, Newport, OR. Don found chocolate, roast grain and espresso coffee notes in the aroma. Tasted like a double espresso with hops and a hit of alcohol. Again, an excellent beer.

– Luck O’ the Irish Stout***, 4.5 percent ABV, Pacific Coast, Oakland. Caramel nose, great balanced taste with hops and more hops in the finish. On tap all month.

– Steelhead Extra Stout**, 5.5 percent ABV, Mad River Brewing, Blue Lake, CA. A big, dark malt beer, lots of roast grain in the nose and in the taste. Definite hop bitterness lasts and lasts. An excellent, hoppy, West Coast-style stout.

Finally, there’s more to Guinness than stout. Try a Black Velvet, a mixture of equal parts of Draught Guinness and chilled Champagne. Pour the Guinness into a Champange flute, add the Champagne and enjoy. Careful tho’ it’s strong stuff ¬– but so delicious. Well, as the Irish flag states: Erin Go Bragh.

Want to learn more about Irish beer? Try: http://www.xs4all.nl/~patto1ro/irlbrew.htm. Interested in the Irish in Northern Ireland and America, I highly recommend “Forever,’’ the new, fantastical novel by Pete Hamill.

Oakland Tribune Staff Writer William Brand has written What’s On Tap, a beer and cider column in the Oakland Tribune since 1988. He also writes a beer blog at at www.oaklandtribune.com and at www.beernewsletter.com. E-mail us at: whatsontap@sbcglobal.net. Or call: (510) 915-1180.

Beer ratings are based on a star system:

***** World Classic, ****Outstanding, Don’t miss this one, ***Excellent, ** Good, * Average

Hi William, I have been enjoying your column for a while now. Thanks for taking all the time to do this!
I have a question: where can I find Newcastle Nut Brown packaged in a can? I keep hearing more and more about it. I live in Berkeley and have checked all the usual suspects with no luck (Bevmo, Ledgers,etc).
Any direction would be appreciated! Cheers, Jon

Hi Jon. Don’t believe nookie brown’s imported in cans. Haven’t seen it at any rate. The Nut Brown Ale is Samuel Smith, also from the UK and richer and not so dry. It’s only in bottles as far as I know. If you’re interested, here’s a history of this English beer that became a mainstay of the British working man:

In 1890 five Tyneside breweries came together and after the First World War started trading under the blue five point star. Newcastle Brown Ale was launched in 1927 after Jim Porter had spent three years developing this special brew. Almost immediately after its release, Newcastle Brown Ale won the gold medals at the International Brewers’ Exhibition in London in 1928. READ MORE…

Fuller’s now has some beers in cans. No doubt Newcastle’s in cans in the UK, But here I’ve only seen it in clear glass bottles. Frankly, a can would be a lot better package than a clear bottle, which allows too much light in and limits the time the beer stays fresh. wb

Bill: I had heard about Newcastle in the can from Jon Plise of thebrewingnetwork.com. They were drinking it during their Northern English Brown show. I sent Jon a note on his source for the cans so if I hear back from him, I’ll send you a followup.

Also: On one of your previous posts, folks were asking where to get Dogfish Head. You probably already know about the site www.liquidsolutions.biz . Their shipping is a bit steep (understandably so) but is a great way to try their beer. Jon

Newcastle Brown is in cans in the Bay Area

Hey Jon, just checked the Beverages and More Web site. They have a sixer in cans for $8.99. Web site says there are 5 six packs available. The Bevmo site shows the inventory for the store in Pleasanton, CA. The thing to do is call the BevMo nearest you, ask for the beer. They promise to have it for you in a short time.

Gee. I wonder if it tastes better in cans. Gotta try that. Good luck. b

About the Dogfish Head. Great idea. Just checked the Liquid Solutions Website, a sixer of 90-Minute IPA would cost $18.72 shipped here to Oakland. We’ve got far too many great double IPAs here to bother, but it’s a great idea for hard to find beers. They have quite a selection. Thanks for the tip. And if you haven’t visited thebrewingnetwork.com, check it out. Lots of content.

Photo, right: A chalice of Dogfishhead 90-Minute IPA.

Hi Bill, I read your column regularly in the Argus, and thanks for all the great recommendations. I spent the weekend with my in-laws, who live in Durango, CO. My brother-in-law brought me a couple bottles of Steamworks Kolsch, which I’ve enjoyed while in Colorado.

This probably isn’t the best time of year to be chasing locally-brewed (or at least available), but I’ve finished off my stash of Anderson Valley Winter Solstice ale and am looking for something new.
I searched the blog and didn’t find any kolsch listed. Do you know of any good locally brewed (or at least available) kolsch? I hear the Mammoth Brewing Co. makes a good one but am not sure where to get it locally (East Bay, but I’m willing to drive). Thanks Greg

Hi Greg…. well, the best place for Kolsch is in Cologne or within 50 miles of there. No comparison between what American craft brewers make and the real thing. The combination of ancient yeasts, the particular water and recipes make it special. However,. there are a few quite drinkable around, although they tend to be summer beers here. Pyramid makes Curve Ball in late spring and summer; if you can find it now, it’ll probably be fairly old.

Drake’s San Leandro makes Drake’s Blonde Ale in the Kolsch style. I like it; it’s got a nice malty taste with a crisp hop finish. Believe it or not, Beverages and More usually stocks it. The head brewer, Josh Miner, also has just created an Imperial Kolsch. Won’t be bottled, but it’s going to make its way into pubs around here. Loved that one.

Another I’ve tried that I like is Flying Dog Tire Bite. But again, it’s usually around in the summer. People tell me Victory (Downingtown, PA) makes a nice Kolsch, but I’ve never tried it or seen it around here

Dave McLean at Magnolia’s on Haight in S.F. makes Kalifornia Kolsch, a hoppy, American version. Again, probably not on tap these days. b

Hi Bill, Well, if I can make it to Köln just to try the beer, I certainly will. I’ve had a couple bottles of the ‘real’ stuff imported from Germany, but it’s hard to find.

Thanks for the recommendations on the local ones. I actually travel several times a year to central Pennsylvania on business, so maybe next time I’m there (especially if it’s closer to summer), I’ll try to find the Victory one (if I succeed — and remember — I’ll bring one back for you). Greg

I’m counting on that one Greg. b

Know of a good Kolsch-style ale? Let us know. Post a comment here. wb

Oh my gawd a week’s gone by and I’ve never had a chance to post this. Well, now’s the time. I loved the Anheuser-Busch Super Bowl commercials for Bud Light, especially the one with Will Farrell (in a shameless promo for his new film.

But did you notice the ending shot. It was same in all those commercials. Fade to a shot of a glass of beer and some blather about enjoying Bud Light.

One question: What in the hell kind of beer was in that glass? It sure wasn’t Bud Light. It was too golden, to rich-looking. Check out the screen shot of that closing sequence on the left and my own personal photo of a glass of Bud Light. I tried to get that shot from the commercials posted on the web, but that closing shot isn’t there. So I took a photo of the screen. Had it, because I’d recorded the Super Bowl on my DVR.

I sent my 21-year-old daughter to buy a Bud Light, she went into a mom and pop in Oakland and came back with a “40″. That’s the only size they had, she said. I photographed it, but stupidly, put a yellowish file folder behidn the glass for backgroup. I’ve already dumnped the 40, so I’ll have to grab another tonight and reshoot it with a white background. But anyway, I believe there’s a definite differnce.

My personal suspicion here is that someone on the ad agency photo crew hates Budweiser and substituted the Czech Budweiser, sold here as Czechvar (and imported by whom else — Anheuser-Busch. I’m probably wrong, but check out the photo below of a glass of European Budweiser.

What do you think? Post a comment here or shoot me an e-mail at whatsontap@sbcglobal.net.

Photo By Danielk Zolli

Glasses of Budvar Budweiser make a beautiful sight in a cafe in Europe.

Photo: Daniel Zolli.

WILLIAM BRAND: BEER OF THE WEEK

Make new friends with the original Bud
TALK ABOUT THE WORLD spinning ’round. There was a momentous piece of beer news last year for those of us who like great beer. The original Budweiser — labeled as Czechvar — is coming to the United States and the importer will be (drum roll here, please): Budweiser.

There are two Budweisers in the beer world: The world classic Budvar Budweiser (****) that has been brewed in a town in the Czech Republic for centuries and Anheuser-Busch Budweiser (**), long the world’s best-selling beer, brewed in St. Louis, Mo., since the 19th century. The two companies have been in courts around the world, battling for the right to sell Budweiser. A-B argues that it registered the trademark Budweiser in 1878 before the present Czech company, Budejovicky Budvar, was created. There’s always a local angle isn’t there?

This wouldn’t have happened if it weren’t for Kip Bruzzone, who owns World of Wine Limited in Lafayette, CA.

He discovered Budvar Budweiser in Prague as an exchange student and fell in love with the beer. During the course of a decade, he made friends with Budvar’s brewers and in 2000 won approval to import the beer here as Czechvar. Four years later, the brewery dumped Kip and signed on with a larger importer: Distinguished Brands International, Littleton, Colo.

Now A-B has aced Distinguished: A-B’s sales are nearly flat, and the company’s been scouring the world for premium imports to build income. The prospect of having its beer distributed nationwide in A-B’s distributor network was irresistible.

Anheuser-Busch has found a European champion this time. This is a ruddy copper beer with a spicy, malty nose from the Saaz hops and the Moravian barley. The taste is mouth-filling, malty, mildly sweet well-balanced by a hoppy dryness. It’s the kind of beer that drove visiting Americans, like Bruzzone, wild and helped ferment the craft-brewing revolution in America.

Try this: Pour yourself a glass of Czechvar and a glass of American Budweiser. Notice the difference in the pour, in the aroma and in the taste. If you like dry and kind of sweet and light, then Budweiser’s the one. If you like a full and hearty taste, you’ll really like Bud … er … Czechvar.

You can find more on the dispute and the history in my blog, Can’t find this beer? E-mail me at whatsontap@sbcglobal.net or call 510-915-1180 and ask for our 2008 Bay Area Retail Beer Store List.