Missoula Beer

May 12, 2010

For Immediate Release

Timing is Everything, and Our Timing is Off

We here at Revolutionary Beer Company of Boston want to apologize to the people of Missoula, Montana about the recent confusion related to DrinkMissoulaBeer.com and the associated web presences including twitter and facebook. We hired a well known Bostonian based advertising firm to locate a possible test market for a western division of Revolutionary Beer Company. We have been brewing Beer in Boston since 1776, and decided like Lewis and Clark, it was time to head westward. The demand for local beer, and competition from some great local brewers makes it hard for us to compete on the West Coast. Our beer has to be packaged and shipped cross country, adding to the expense and age of our beer when Montanans get to enjoy our beer. By opening up a western division we could eliminate the fossil fuels consumed on the cross country voyage plus be able to offer a local product to the people of Missoula Montana.

The western division of Revolutionary Beer Company is still in the works, but it appears that Missoulians are very dedicated to their current local selection and do not want a large east coast micro brewery opening up shop. After 1 week of a intense marketing, the word around the local taprooms was not that of interest, but more of distaste that a Bostonian would dare move into the Missoula Beer market.

All of this, was combined with bad timing of a publicity stunt for a local web organization. We have recently learned that an organization in Missoula, called the “Social Media Club”, is having a contest to see who can rank higher on popular search engines for the term “Missoula Beer”. Currently we are only aware of one entry, the website missoulabeer dot info, but we assume there are others out there. The combination of our own marketing plus the buz surrounding the SMC contest have made it hard for us to get real feedback on Missoula and their beer preferences.

For any questions or comments, please contact
Revolutionary Beer Company of Boston
51 Franklin Street, Fifth Floor, Boston, MA 02110-1301, USA.

or by e-mail, missoulabeer (at) gmail.com

Stout and porter are dark beers made using roasted malt or barley, hops, water, and yeast. Stouts were traditionally the generic term for the strongest or stoutest beers, typically 7% or 8%, produced by a brewery. There are a number of variations including Baltic porter, dry stout, and imperial stout. The name porter was first used in 1721 to describe a dark beer popular with street and river porters of London that had been made with roasted malts. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined

Facebook Doppelbock or double bock is a Bavarian speciality beer that was first brewed by the Minims, an order of monks founded by St. Francis of Paula. Alcohol content ranges from 6% to over 10% by volume. Historic versions had lower alcohol content and higher sweetness, and were considered “liquid bread” by the monks. Most versions are dark colored, but pale versions do exist. The color ranges from deep gold to dark brown, with a large, creamy, persistent head ranging from white for pale versions to off-white for darker versions, although doppelbocks with higher alcohol content may not display good head retention. It has a very strong malty aroma, with some toasty aromas. Some alcohol aroma may be present, and darker versions may have a chocolate-like or fruity aroma. The flavor is very rich and malty, with toasty flavors and noticeable alcoholic strength. Most versions are fairly sweet, due to little or no hop flavor. Paler versions may have a drier finish. Examples include Spaten Optimator, Tucher Bajuvator, Troeg’s Troegenator, Augustiner Maximator, Weihenstephan Korbinian, Weltenburger Kloster Asam-Bock, EKU 28°, Eggenberg Urbock 23, Samichlaus, Abita Andygator, and Birra Moretti La Rossa. The Minim monks who originally brewed Doppelbock named their beer “Salvator”, which today is trademarked by Paulaner. It is traditional for breweries to give their Doppelbocks names that end in “-ator”.

White Hat Pale ale was a term used for beers made from malt dried with coke. Coke had been first used for roasting malt in 1642, but it wasn’t until around 1703 that the term pale ale was first used. By 1784, advertisements were appearing in the Calcutta Gazette for “light and excellent” pale ale. By 1830, the expressions bitter and pale ale were synonymous. Breweries would tend to designate beers as pale ale, though customers would commonly refer to the same beers as bitter. It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers such as porter and mild. By the mid to late 20th century, while brewers were still labeling bottled beers as pale ale, they had begun identifying cask beers as bitter, except those from Burton on Trent, which tend to be referred to as pale ales regardless of the method of dispatch.

Black Hat Porter is a dark-coloured style of beer. The history and development of stout and porter are intertwined. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts. The name “stout” for a dark beer came about because a strong porter may be called “Extra Porter” or “Double Porter” or “Stout Porter”. The term “Stout Porter” would later be shortened to just “Stout”. For example, Guinness Extra Stout was originally called “Extra Superior Porter” and was only given the name Extra Stout in 1840.

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