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Saturday, November 17, 2012

Stillwater Love and Regret



Stillwater of Love & Regret...$13.99 / 750ml swingtop

Import Series Vol #1
For the first edition of the Stillwater Import Series I traveled to the village of Beerzel, located in the Antwerp province of Belgium. Here I teamed up with brewmaster Jef Goetelen to craft an authentic Belgian version of my liquid interpretation of the Spring season. A recipe originally contrived a few years prior as a collaboration brew with my good friend Paul Kretzer. The base is German barley & wheat, with a touch of Belgian aromatic; accented with grassy hops and an array of spring botanicals (heather, chamomile, lavender, & dandelion). Like a fresh meadow in spring.

Pappy Van Winkle


We have finished our Pappy Van Winkle Lottery.
If your name was selected, you would have received an email already.  
Congrats to those that were selected.


Very sorry for those that missed out.  There is so much demand and so little to go around.  

How did we select the names people have asked....
We took the sign up sheets from all 4 stores and shuffled them up into random order.  We then took 3 dice and whatever number came up, we counted down to that page.  We then rolled the dice again and counted down to that person and they got the first bottle.  We continued to roll the dice and counting from the previous person and rolled over to the next page until all bottles were gone.  
I hear next year, there will only be one release (not two anymore) and they do not plan on shipping anymore overseas.  Hopefully that means we will get one bigger release instead of two smaller releases.

Buffalo Single Oak Project



In stock now at Forsyth!
Buffalo Trace Single Oak Project...$49.99 / 375ml


(at the time of this post, we even have a bottle from Barrel #1)



What is the Single Oak Project?
Buffalo Trace Single Oak Project
For over a century, Buffalo Trace Distillery has been a pioneering leader in quality and innovation. The Single Oak Project may be its most inventive undertaking yet - an industry first.
It all started with 96 individually selected American oak trees. These trees were carefully chosen with special consideration for the thickness of the wood grain. Then, staves were made from these trees and kept close together for seasoning. Not just staves of the same tree, but staves of the same half of the tree, both bottom and top, were then made into single oak barrels and uniquely charred. A single barrel was constructed from each unique section. Prior to construction we varied the stave seasoning times. The 192 barrels were then charred differently. These single oak barrels were then filled with different recipe whiskeys, at various entry proofs and aged in a variety of different warehouse styles. We believe that this experiment will allow you to directly compare the impact of 7 different critical variables across 192 bottles for a total of 1,396 taste combinations. None of the 192 bottles in the complete set are exactly alike.

Next, the oak barrels were filled with different whiskeys, altering the combination of mashbill recipe and entry proof used. The barrels were aged in a variety of warehouses , on different floors and in different locations. Each barrel in the Single Oak Project is different from every other barrel in at least one aspect.

As the bourbon aged, we prepared ourselves to reveal the results — the outcome of the most experimental undertaking of its kind — to the whiskey connoisseurs of the world. Savor these unique bourbons and give us your feedback. We want you to share your thoughts with other like-minded whiskey drinkers and have open discussions about this experimental undertaking. We want you to be a part of the exciting, groundbreaking piece of research we call the Single Oak Project.


Friday, November 16, 2012

Six Row Day at TWCP!

Friday, November 16th
Six Row day at The Wine and Cheese Place

Tasting now!

4pm-6pm Six Row Beer Tasting
Open House Format
We will have Evan Hiatt, Six Row Brewmaster, on hand along with Alaina from Grey Eagle sampling out Six Row brews...
K-SHE 95 Whale Ale 
Six Row Porter
Six Row Double IPA 
Six Row Honey Weizen



We are proud to announce the 6th beer released as part of The Wine and Cheese Place Barrel Aged program...
Six Row Buffalo Killer Release Party!
Hosted by Evan Hiatt, brewmaster at Six Row.
November 16th from 6pm-7pm
Release party is SOLD OUT


This one is Six Row's Killer Whale ageing in a Buffalo Trace Bourbon Barrel since June 11.   Resting comfortably in barrel for about 4 months.   

Buffalo Killer is the Killer Whale aged in a Buffalo Trace Bourbon Barrel.
Six Row Killer Whale:
This is the Second Anniversary Beer for Six Row Brewing Company. We took our Whale, a longtime favorite, and beefed it up into it’s “Killer” status of what essentially amounts to a barley wine equivalent. Deliciously strong, fruity, and floral, this beer is not to be taken lightly.
(ABV: 9.0%, Bitterness Units: 62.8 IBUs)

Here are some more details for your reading pleasure about our other barrel aged beers - click here.



10 more cases of  K-SHE 95 beer just arrived at Forsyth! 


The Wine and Cheese Place
7435 Forsyth Blvd, Clayton MO                         314.727.8788
9755 Manchester Road, Rock Hill MO             314.962.8150
457 N. New Ballas Road, Creve Coeur MO    314.989.0020
14748 Clayton Road, Ballwin MO                     636.227.9001



2nd Shift Barrel Aged Cat Spit Stout

2nd Shift has done it again....

Bedazzled -- 3 options...
  1. glitter
  2. rhinestones
  3. beads and gliter




Watch for release info over the next couple of days...

only 132 bottles produced of this one

Salmon arrived!

Fresh batch landed at Forsyth.  



Smoked Salmon from Ann Arbor, Michigan
Usually the best things we find for our store are products that don't come looking for us, they are products that we go looking for them.  Durham's Tracklements Custom Smoked Provisions is one of those products.  I






Durham's Tracklements

OUR ORIGINAL HIGHLAND SMOKED SALMON - half pound packages

Inspired by a stay in the Northwest Highlands and Islands of Scotland, a genuine hand-rubbed dry cure of salt with a bit of brown sugar, lightly smoked over our own blend of select hardwoods. Mellow fresh flavor with moist, firm yet buttery texture 



Best of the Best in 20 years of Tasting

"unanimous...no comparison" - Marian Burros, The New York Times



Salmon just doesn’t get any better than this.

--Sylvia Rector, Detroit Free Press



More info on Durham's Tracklements

Custom smoked provisions using the finest ingredients available, Since 1992. 

We cure and smoke in small batches with the careful, hands-on attention essential to providing outstanding freshness, flavor and texture. For our Salmon Specialties we use only farmed Atlantic salmon raised in the cold waters of the Bay of Fundy, where strong tides assure excellent growing conditions and make the regular use of antibiotics and algaecides unnecessary. Salmon are selected at the optimal size, and flown fresh direct to us each week!



 No additives of any kind, always dated for superior fresh flavor. The finest genuinely hand-crafted quality available--anywhere.




Fresh Brew Cocky at Forsyth


New naked version...no wax



New batch in stock bottled November 6,  2012  !!!!

FRESH!!!




2nd Shift Brewing Brew Cocky Ale....$11.99 / 750ml
"Yup, we love hops and this IPA puts them all up in your face.  Loads and Loads of Falcaner's Flight, a blend of Northwest hops was used in such a gratuitous manner heretofore not seen in these parts.  ENJOY" - label





4 Hands Brewing Divided Sky Rye IPA

More exciting new beer --
4 Hands is starting to bottle its "regular" beers!!




4 Hands Brewing Divided Sky Rye IPA...$4.99 / 22oz

"This beer brings together tow of our favorite ingredients; hops and rye - serious hops up front provide a pungent, floral, and citrus character. We use centennial, Columbus, and Cascades in this hop lovers dream. The rye provides a slightly spicy flavor and a full mouth-feel. Divided Sky pours straw in color with notes of tangerine, grapefruit, and pine. Drink fresh!" - 4 Hands Brewing Co.

Thursday, November 15, 2012

Six Row Buffalo Killer Barrel Aged Ale




We are proud to announce the 6th beer released as part of The Wine and Cheese Place Barrel Aged program...
Six Row Buffalo Killer!



Six Row Brewing / TWCP Buffalo Killer Ale Bourbon Barrel Age....$7.99 / 22oz

I stopped taking online reservations, we still have a little left at each store.
Come in and get it.

This barrel yielded 300 - 22oz bottles- a good amount to go around!

Limit 2 bottles per person.   We decided to release it tonight, this way we can get the right amount to each store tomorrow based on the orders placed.

Subject to confirmation.  Could take a little time to get your confirmation..
You can order for pick up at any of our locations.  For pick up at New Ballas, Rock Hill, and Ballwin, you will get a confirmation that says "Reviewed and Confirmed".  Then tomorrow when they get the product, you will get another email confirming it is ready for pick up at that location.




K-SHE 95 Beer by Six Row Brewing!!!

In stock now at our Forsyth location and online


Six Row Brewing will be releasing a 45th Birthday Beer for KSHE-95!



KSHE 95's 45th Anniversary
A St. Louis Classic!




The Wine and Cheese Place
7435 Forsyth Blvd, Clayton MO                         314.727.8788
9755 Manchester Road, Rock Hill MO             314.962.8150
457 N. New Ballas Road, Creve Coeur MO    314.989.0020
14748 Clayton Road, Ballwin MO                     636.227.9001


should hit our other stores today or tomorrow


Old Raj Gin is back!





Cadenhead's Old Raj Dry Gin....$41.99 / 750ml
Clear with a silvery straw cast. Aromas of citrus marmalade, cucumber relish, potpourri, peppery spice cake, and pine cone-like juniper follow through on a smooth, supple entry to a dry-yet-fruity full body with great depth, vibrancy and balance. Finishes with a long, zesty, floral, saffron accented fade. A powerful, well balanced and distinctive gin.
Rated 94/100 Tastings.com

New Urban Chestnut

Some new Urban Chestnut bottled beers just arrived at Forsyth!


Urban Chestnut...$18.99 / 8 pack
2 bottles each

Urban Chestnut Winged Nut
Urban Chestnut Zwickel
and some first time bottled....

Urban Chestnut STLIPA -- St. Louis IPA
Urban Chestnut Schnickelfritz Bavarian Weissbier

Nouveau 2012 is here!!

Just arrived at Forsyth!




Georges Duboeuf Beaujolais....$8.49 / 750ml
Georges Duboeuf Beaujolais Villages...$9.49 / 750ml

Another barrel arrives - Evan Williams

Our next full barrel arrives at Forsyth, will hit our other stores later today

Updates:
Blanton's Barrel: we only have about 18 bottles left, samples for a new barrel are on the way
Buffalo Trace - sold out and a new barrel arriving soon




Evan Williams, Kentucky’s First Distiller

TWCP / Evan Williams Single Barrel Vintage Bourbon...$24.99 / 750ml
86.6 proof
Personally Selected by The Wine and Cheese Place
Evan Williams Serial #4405067 ** W-Warehouse 7th Floor ** Barrel 884
Put in oak in April 1, 2002
Bottled October 8, 2012
10.5 years old

Only 186 bottles produced

It's no secret that Evan Williams set up his distillery on the banks of the Ohio River back in 1783. Since then, the basic process of making Bourbon hasn't really changed much. Today, it is our Master Distillers, Parker and Craig Beam, that oversee the entire distillation and production process every step of the way. Their family has been in the Bourbon-making business for generations, handing down their knowledge and tools of the trade, including a secret family yeast strain, along the way. This knowledge, combined with the traditional process once employed by Evan Williams, gives you the rich, smooth taste of Evan Williams Bourbon.

Parker and Craig Beam, Master Distillers
When it comes to secrets, well, Parker Beam has a few well-kept family secrets for sure. After all, his family has been crafting Bourbon for a very long time. They know the business of making bourbon. And, to become the first family of Bourbon, you can bet that there have been many secret recipes, a few family traditions and much know-how passed down from generation to generation.

Parker's legacy began by working under the watchful eye of his father, Earl. Day in and day out, Earl showed Parker the ropes and gave him a thorough education in the craft of making Bourbon. Earl passed down to Parker the secret family yeast strain—that is still in use today—and helped him learn the critical steps to preparing the jug yeast. That Beam yeast is the magical ingredient that gives the Evan Williams Bourbon you know today a unique kinship to the Bourbon made by Parker's father and grandfather.

Probably the most important skill Parker perfected is the rare ability to experience every nuance of his Bourbon-to recognize the flavors that set his Bourbon apart. To see when the color is right or when his whiskey needs a little more time. The bottom line: to recognize when the contents of a barrel are worthy of the Evan Williams name and tradition.


Nowadays, Parker is joined by his son Craig, who works alongside his father in much the same way as Parker did years before with his father, Earl. Craig, now acting as the seventh generation of Master Distillers, continues the family's legacy of Bourbon- making. And you can bet that everything Parker learned from his father is being passed along to Craig. 

C2CT2 Beer Tasting!

The Wine and Cheese Place
7435 Forysth Blvd, Clayton, MO 63105
314.727.8788
TONIGHT - November 15th from 4:30-6:30pm

Special Vanberg & Dewulf Beer Tasting

We will taste....
Lambrucha
WINNER: EXPERIMENTAL BEER OF THE YEAR —U.S. OPEN OF BEER
NAMED ONE OF THE 10 HEALTHIEST BEERS IN THE WORLD —ESQUIRE
ONE OF THE 100 BEST TASTES OF THE YEAR —TIME OUT NEW YORK

Lambickx Lambic
Lambics are truly the “wines” of the beer world. With wine one speaks of “gout de Terroir” because the land so influences a wine’s flavor. With Lambics, one must speak of “gout de Tonneau SM“ because each cask (tonneau) produces a lambic that matures and tastes different. Blending these Tonneau is such an art that there exist independent Geuzestekkerij (blenders) who buy young Lambic then age and bottle it under their own name.
Dupont Monks Stout
They’ve brewed the first true Belgian interpretation of Stout, not a simple recreation of the style. Dark, dry and quenching, as only Dupont’s active and attenuating yeast can make it. Monk’s Stout has an intense black coffee aroma with a fine bitterness. It is light, almost astringent, on the tongue—like strong iced espresso. It finishes with deep roasted (almost charred) malt that is bracing and refreshing without the slightest trace of heaviness.
Vicaris Tripel Gueuze
One of the most delicious and innovative uses of Lambic in Belgium today. A richly sweet, almost honeyed Tripel made dry and crisp with a complex tannic character by perfectly balanced blending with Gueuze. It’s been a huge hit at the Zythos Festival in Belgium.
Dupont Posca Rustica
Posca Rustica beer is highly, if delicately, spiced. Sweet woodruff (known as Galium odoratum or wild baby’s breath) and bog myrtle are but two of about a dozen spices used. Posca Rustica has a unique, odiferous and spicy character. Bottle conditioned. Beguiling and unusual. Discover what beer tasted like when Belgium was ruled by the Roman Empire." -- importer
94/100 RateBeer
97/100 RateBeer style

Lava Smoked Imperial Stout
Rated 99/100 RateBeer
Rated 99/100 RateBeer Smoked Style
"TAKE YOUR TONGUE ON A TRIP TO THE ARCTIC ISLE’S RING OF FIRE WITH LAVA SMOKED IMPERIAL STOUT (9.4% ABV). IT WILL SKÁL ÞIG YFIR (BOWL YOU OVER)."Lava is a full-bodied, pitch-black beer with a dense brown head. It is richly flavored with notes of dark chocolate, rummy plum, roasted malt, espresso and lactose, with birch smoke in the finish. Lava is highly sought after by Scandinavian beer geeks. Taste it and you will understand why.

Beers available online


Coast to Coast tasting around the world.  
The Wine and Cheese Place is the only participant in Missouri. 
 Check out the full list




On November 15, 2012, the best Belgophile bars, restaurants, and stores across the nation will be raising a glass to celebrate Vanberg & DeWulf’s birthday (back in 1982) and the great state of craft and specialty beer culture in the U.S. of A. On this day the most progressive, idiosyncratic, and wonderful retailers and publicans join hands.

Last year, the First Annual Coast-to-Coast Toast became the single largest one-day celebration of Belgian beer culture in the United States in this millennium (good thing the millenium is young). We’re committed to making this year’s party even bigger, and would love for you to join us. We’re ready to party—are you?
LOOKING FOR A PARTY?


Who is Vanberg & Dewulf?
Vanberg & DeWulf was the first company to be dedicated to importing Belgian beers to the USA—starting 31 years ago. The co-founders, Wendy Littlefield and Don Feinberg were the first Americans inducted into the Belgian Brewers’ Guild. The Vanberg & DeWulf seal encircles twenty distinct beer styles from eleven breweries in four nations. Beers include Castelain, Contessa, DeCam Oude Lambiek, Foret, Hop Ruiter, Lambickx, Lambrucha, Monk’s Stout, Peche Mel Posca Rustica, Saison Dupont, Scaldis Prestige de Nuits, Vecchia Bastarda, Vicaris Tripel Gueuze, Witkap and more – every one of them a gem. We remain dedicated to careful research and meticulous editing so that we only bring you beers we believe worth your time and money. As always, they all come from independent, family-run breweries.

Stone Lukcy Basartd

First time in St. Louis...
In stock and now online

Stone Lucky Basartd Ale....$6.59 / 22oz




Oepn yuor mnid. Use a craobwr if you msut. Snice 1997, Arorgnat Basartd Ale has denemdad taht tyrnianacl micredioty rleax its girp of opprobrium on our ciollectve couniescosnss. Few pessoss the ruiereqd isinght or detph of piversceptve to crdiet the Liuqid Arorgnace for initatgsing the rlveoituon in tsate taht it has. Hevweor, taht’s pfecertly fnie, as our hlurecaen erffots in thirstung the larlegy unlliwing wolrd farorwd rquereis no exrtneal vaditilaon. We ralieze it’s hmaun nautre to bleeive taht pregorss trowads getreanss is one’s own ieda.

The mree fcat taht yuo’re hdoinlg tihs bttloe in yuor hnad ianidctes taht yuo’re pyiang antteiton, wihch ideitammley stes you arpat form the msseas. It aslo mkaes you one Lukcy Basartd. Hewover, lcuk faovrs the blod... and the arorgnat. The trmiraivute of Arorgnat Basartd Ale, OEKAD Arorgnat Basartd Ale and Dbolue Basartd Ale are all in paly in this cvueé de Basartd you now hlod, and wihle it is idneed a Lukcy Basartd, lcuk had ntohing to do wtih it.

Taody, wihle nueomrus iendicrlby dinistcitve chcoies are now alavaible, msot popele sitll fucos tiehr attntieon uopn msas mdiea’s isscenatnly banal ehco cheambr, keenpig thier hdeas frimly buerid in the maross of mecridioty. To beark thurogh tihs cophocany, to gsarp enitghnelnemt anmog the mnid-nmubnig culettr, rerequis itnent. Coinscous itnent. For mnay, this aictve piticipataron in the wolrd is unomfacbtorle. Prerrifeng inasted for oethrs to mkae teihr chcoies for tehm — be it a shioutng pindut or a toelievisn ciommecral — sheeple apccet the cmmoitozdied nrom wioutht thoghut. And to thsoe we say: “Setp asdie, and get the hlel out of our way.”

Tuesday, November 13, 2012

Barrel Aged Holy Moly!

Just arrived at Forsyth!


Cathedral Square Holy Moly Aged in Whiskey Barrels...$7.99 / 22oz

A Whiskey Aged version of the Holy Moly Stout
"Brewed in the Russian Imperial Stout style, this offering boasts plenty of malt character and an aggressive amount of hops.  A rich, flavorful ale with a finish you wont believe." 
- Cathedral Square


Ommegang 15th Anniversary


Ommegang 15th Anniversary...$15.99 / 750ml
in stock now at Forsyth




Very Limited Schlafly release!

Happy 21st Birthday!

In stock and online


Schlafly Single Malt Scottish Ale.....$10.99 / 750ml
Brewed in limited supply in celebration of our 21st anniversary.

ABV: 10.2 | IBU: 25
APPEARANCE: Deep golden with hints of amber
PROCESS: Aged in Scotch Whisky barrels
HOPS:Pilgrim, Northdown (UK)
MALTS:100% Scottish Optic malted barley


Schlafly Single Malt Scottish Ale is brewed with a single variety of barley, Optic, from the Cook family farm in Scotland (owned by our co-founder’s in-laws). The flavor of the Optic is balanced by British hops for bitterness and a UK yeast strain for a fresh, bready flavor. We age the beer in freshly-emptied Highland Scotch Whisky barrels from the Glen Garioch Distillery only 10 miles from the farm where the barley was grown.

Our Single Malt Scottish Ale is offered in celebration of the 21st anniversary of Schlafly Beer.

This 2012 vintage will age well in a cool, dark place for several years, bit it is ready to enjoy now.

Goose Island Christmas Ale is back!!


2012 Goose Island Christmas Ale....$7.99 / 4pk
Brewer's Notes:  Every year to celebrate the holiday season, we brew up our Christmas Ale, and with each year we change the recipe slightly so that you have something special to look forward to. Traditionally, our Christmas Ale is a complex brown ale that develops well in the bottle for up to five years.
Recipe Information:Style: Brown Ale
Alcohol by Volume: 7.3
International Bitterness Units: Change year to year
Color: Chocolate
Hops: Change year to year
Malt: Pale, Munich, Caramel

Serving Suggestions:Preferred Glass: Nonic
Food Pairings: Ham, Turkey, Lamb
Cheese Pairings: Aged Gouda, Dry Jack
Cellaring Notes: Develops in the bottle for up to 5 years

Project 12 in stock !

Bud Project 12 in stock at Forsyth!


Budweiser Project Twelve....$11.99 / 12 pack
Contains 4 bottles of each of these beers...

Budweiser Batch No. 91406 (Los Angeles):
  • A deep-amber lager with 6 percent alcohol by volume (ABV). 
  • The beer was originated by brewmaster Bryan Sullivan in Los Angeles in collaboration with brewmasters Scott Ungermann in Fairfield, Calif. and Dave Cohen in Houston. 
  • “Our collaboration team used caramel malt on Batch No. 91406, which gives the beer a deep amber color and a little more body,” said Sullivan, whose signature will be on the bottle. “It has a little bit more hop character than our flagship Budweiser lager, but like Budweiser it’s a very clean and refreshing beer.” 

Budweiser Batch No. 63118 (St. Louis):
  • A deep-golden pilsner with 6 percent ABV. 
  • The beer was first brewed in St. Louis by brewmaster Jim Bicklein and was developed in collaboration with brewmaster Katie Rippel from Fort Collins, Colo. 
  • “The original Budweiser brewery is, of course, here in St. Louis, so we wanted to honor our brewing heritage with a beer that uses ingredients that German immigrants, like our founder Adolphus Busch, would have used when they came to the United States,” Bicklein said. “In this pilsner we use the same types of Hallertau and Tettnang hops commonly used in St. Louis during the late 1800s.” 

Budweiser Batch No. 23185 (Williamsburg, Va.):
  • A bourbon cask lager with 5.5 percent ABV.
  • The beer is brewed by Daniel Westmoreland from the Williamsburg, Va. brewery and was developed in collaboration with brewmasters Mike Anderson in Jacksonville, Fla. and Dan Kahn in Cartersville, Ga. 
  • “We took staves from fresh bourbon barrels and we aged the beer on those staves and spiced it with a hint of vanilla,” said Westmoreland, who has been a Budweiser brewmaster for more than 30 years. “It’s an all-malt brew, and it has a perfect color that is similar to the color of bourbon itself. Batch No. 23185 has a nice vanilla aroma with a little oakiness on the end – it’s a great beer.”



THE STORY:

Consumers Help Choose Three New
Budweiser Beers for ‘Project 12’ Sampler Pack

Brews Developed in Los Angeles, St. Louis and Williamsburg Available This Fall; Thousands Sampled Experimental Beers as Part of ‘Largest Focus Group in Budweiser History’
ST. LOUIS (Sept. 18, 2012) – And then there were three.

“Project 12” started in the early spring when Budweiser’s 12 brewmasters across America were asked to write a unique beer recipe worthy of the Budweiser name. After internal discussion and debate, six of the recipes were chosen to be brewed in small batches. Now, after a summer-long nationwide sampling effort involving thousands of consumers at dozens of events, U.S. beer drinkers have provided feedback, which helped Budweiser decide which three beers would be available for sale in a limited-edition sampler pack this fall.

The “winning” recipes, named for the ZIP Code in which the beer was originally brewed, are from brewmasters at the Budweiser breweries in Los Angeles, St. Louis andWilliamsburg, Va.

Tens of thousands of consumers tasted and gave feedback about the Project 12 beers. This included approximately 10,000 festival- goers to the Budweiser Made in America music festival in Philadelphia over Labor Day weekend, where Budweiser’s 12 U.S. brewmasters personally sampled the beers and asked for feedback. At other sampling events throughout the United States, brand ambassadors asked consumers to describe the taste, freshness, style and flavor of the six Project 12 beers, and to choose their favorites. Consumers also were able to enter feedback onsite via iPad stations.

“We’ve never done anything like this before,” said Rob McCarthy, vice president of Budweiser. “With all this feedback from consumers, I guess you can call this the largest focus group in Budweiser history, maybe even beer history. There really were no winners or losers with Project 12, but we wound up with three great beers that slightly edged out the others. It certainly wasn’t an easy choice. Best of all, we listened to what our beer drinkers told us and we let them help us make the decision about what to bring to stores.”

The limited edition sampler pack, available for sale starting on Oct. 29, is a 12-bottle package containing four each of the special “ZIP Code” beers.