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Written By: Tom Platten


Oktoberfest is a 16-day festival in Munich, Germany that features music, games, amusement rides and, of course, beer! It originally began as a wedding celebration in 1810, but evolved to a worldwide spectacle with over 6 million people in attendance every year.

For us here in the midwest, it can be difficult to make the trip to Germany for the authentic Oktoberfest festival. Although we may not be able to experience the polka music, lederhosen and brats first hand, we do get to drink some great beer! Check out our top 5 favorite Oktoberfest beers!

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1. Samuel Adams Octoberfest

If you’re new to the Sam Adams line of beer, this is the one you have to try first! When poured into a glass the first thing you notice is the rich orange color and a nice caramel aroma with a faint citrus smell. When taking a sip, you can instantly taste the roasted malts with a hint of caramel. This medium-bodied beer is a great beer to enjoy on a cool fall night and rightfully earned it’s spot on our list.

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2. Schlafly Oktoberfest

This traditional Märzen is brewed in Missouri which immediately gives it a few bonus points. Right off the bat you’re hit with a toasty malt aroma and after taking a drink you’re embraced by a forward caramel flavor. It finishes with a slight note of apple and pear. We’re happy to have this St. Louis favorite on our list!

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3. Warsteiner Oktoberfest

This German import beer has a well balanced, mild and smooth taste with a hint of vanilla flavor. Its light amber color and thick head really remind you that fall has arrived. If you’re looking for an authentic Oktoberfest beer, you’ve got to try this one!

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4. Goose Island Oktoberfest

I have to admit that this is one of my favorite beers on the list. Its rose color and white head look amazing in any stein and the taste brings a nice balance of toffee and caramelized sugar. If you’re new to Oktoberfest styled beer, this is one I would suggest you try first.

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5. Paulaner Oktoberfest

Paulaner Oktoberfest is a full-bodied beer that stays true to the Oktoberfest heritage. Its rich malt flavor and dark toffee notes will have you believing you’re under an Oktoberfest tent in Germany.

Don’t hold back, go ahead and dive into these Oktoberfest favorites. The shelves are loaded with the firsts of the season which means they are as fresh as they are going to get. Try some now and save some for the future. Fall will come and go before you know it and you will wish you could still find a few to enjoy with your Thanksgiving feast. Happy Oktoberfest!

 

 

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Written By: Tom Platten


Love wine? Love savings? Then you’ll love savings on wine! That’s right, from August 17 – August 23 all stores will offer extra savings when you buy 6 or more 750ml bottles of wine! You don’t want to miss out on these AMAZING discounts on wines! Offer for a limited time only. Also, be sure to check out our wine events (located below) for opportunities to taste new and exciting wine! (Wine sale not valid in Janesville, WI)

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Wine Events


 

Ballwin – 15425 Manchester Rd, Ballwin, MO 63011

Friday, August 19th: 4-6pm 5-7pm

Menage a trois Red Blend, Joel Gott Chardonnay and Cabernet, Montelle Blackberry, Peachy, and Himmelswein, Augusta Vidal, Seyval and Chamborcin. Handcraft Pinot Noir, Pinot Grigio, Cabernet and Merlot. Noble wines Chardonnay, Savingnon Blanc, Barefoot Chardonnay, Moscato, Pinot Grigio, Cabernet and Refresh Cline Pinot Noir. Alexander Valley Cabernet, Sin Zinfandel,Layer Cake Malbec, Decoy Chardonnay, Acrobat Pinot Gris, Dry Creek Fume Blanc and Bear Hollow Wines.

 

Kirkwood – 10233 Manchester, St. Louis, MO 63122

Saturday, August 20th, 12-2pm

Sunday, August 21st, 11-2pm

 

Richmond Center – 660 Clayton Rd, St. Louis, MO 63117

Thursday, August 18th, 5-7pm

Truly Spiked Beer

Friday, August 19th, noon-2pm

Menage & Joel Gott Wines Cline Pinot Noir

Friday, August 19th, 4-6pm

Odell Beer, Geyser Peak Wines

Saturday, August 20th, noon-2pm

Not Your Father’s Root Beer Floats w/ Schnucks Ice Cream

Saturday, August 20th, 3-5pm

Woodchuck Cider, Michelob Cider, Seattle & Ace ciders and cheese & cider pairing by the Cheese Island

Saturday, August 20th, 4-6pm

Pinot Grigio wines

Sunday, August 21st, 1-3pm 

Goose Island, Shock Top & Elysian. With a special appearance from the Budweiser Clydesdales!

Sunday, August 21st, 2-4pm

Menage Wine, Heineken & Strongbow

 

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Written By: Chris Kline Schnucks Certified Cicerone®


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CRAFT BEER FEST

Hampton Village – 60 Hampton Village, St. Louis, MO 63109

Friday, September 2nd: 3pm – 7pm

Try a variety of craft beers from local favorites like Urban Chestnut, Schlafly, 4 Hands and many more. Plus enjoy food sampling throughout the store. Must be 21 for beer sampling.


So what the heck is Craft Beer anyway? Well the Brewers’ Association (BA), the authoritative industry trade group dedicated to the promotion of Craft Beer, defines a it as “small, independent and traditional.”

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1)  Small means a production of less than 6 million barrels of beer per year.  Samuel Adams, the largest craft brewer, produces around 2.5 million.

2)  Independent means that less than 25% of the brewery is owned by a non-craft brewery such as AB-InBev.

3)  Traditional means that the brewer has an all barley malt flagship beer (without body or flavor lightening adjuncts such as corn or rice) or at least half of all the beer they sell in the portfolio meets this requirement.

You can read more about what the BA has to say here http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/craft-brewer-defined.

So now we know the technical definition of Craft Beer, but why should we care?  Well, small brewers are usually local or regional. They have real folks living in your community working for them. Their independence means that they brew what they want to brew for the love of beer. They brew big flavorful beers, ones that don’t necessarily agree with every palate out there. They are brewed to wow drinkers with flavors, aromas and mouth feels that they may not have ever imagined. Innovation is a hallmark of craft brewing as is a seemingly endless variety.

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For the craft drinker, it’s not about picking a brand of beer and sticking with it until the bitter end (though an IPA drinker may disagree, pun intended). It’s about trying lots of different beers looking for styles and flavors that you enjoy and building a collection of experiences. Being traditional means that the beers are brewed in innovative ways, but at the same time rely on the robust history of beer for inspiration. Popular styles such as Porter and IPA were forgotten to the scrap pile of history until resurrected by American craft brewers over the past few decades.

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In the end, Craft Beer is all about the love of interesting beer. Brewing it and drinking it. Great beer is not limited to America as there is amazing flavorful beer being brewed around the globe. Great Britain, Germany and Belgium are the shoulders on which all others stand, but there is innovation coming from countries such as Japan and Italy as well. With so much variety it all can seem a little bit overwhelming. And that is where I come in. You’re very own Certified Cicerone®, at your service. Click here to view our list of certified wine and beer specialists!

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Okay, great! Now you’re asking what is a Certified Cicerone® (pronounced sis-uh-rohn)? Well I am glad you asked. Think of a Certified Cicerone® as a sommelier of the beer world.  Cicerone is the Italian word for “guide.” Think of the world of beer as a museum of history (which it is) and I am going to be here to explain it all to you, point out the highlights, help you develop your own knowledge base and hopefully, helping turn you on to the incredible beers which are out there just waiting for you. A Certified Cicerone® must demonstrate mastery in the fields of Beer Storage, Sales and Service; Beer Styles and Culture; Beer Tasting and Flavors; Brewing Ingredients and Processes; and Pairing Beer with Food.  Thorough examination is required including a 3-hour written exam of 150 short answer questions and four essays, a blind tasting test of styles and off-flavor identification, and a videoed demonstration of draft system maintenance. To learn more about the Certified Cicerone program please visit www.cicerone.org.

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Written by: Tom Platten

Yes, this is real life! From now until July 15th, customers are eligible to receive a FREE Android phone just by signing up for Schnupons (New or Upgrade 2-yr. activation req’d. Limited time offer. See full offer terms below. Must be 18-yrs. or older to claim). If you haven’t already signed up, what are you waiting for? Sign up now! After you have created your account, click the GET FREE PHONE button to view all 16 phone options. If you are still hesitant or have questions, we are here to help.

Do I have to sign up for a new phone plan?

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Yes, you will need to sign up for a new or upgraded two-year agreement with Verizon or SPRINT.

Will the phone cost me anything?

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Nope! The only price you pay is the price of the phone plan. If you know anyone in the market for a new phone carrier, point them in our direction!

What kind of phone is it?

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We have a wide variety of Androidphones you can choose from. Click here to see all sixteen options.

How long will it take receive the phone?

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You won’t have to wait around too long. Your new Androidphone will be shipped to you within 72 hours of sign-up!

 

Now that you’ve got your new phone check out our blog, “8 ways to use your new Androidphone“, for fun ideas on how to use it!

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Written By: Chris Kline


 

We’ve talked about proper glassware that is beer clean. We’ve contemplated the decision to pour or not to pour yeast sediment from the bottle. But I realized that we have yet to discuss the proper way to pour a beer! Never fear, with the proper technique you can pour beers with panache, presenting them perfectly for maximum pleasure.

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There are a few schools of thought when it comes to pouring the perfect pint from a can or bottle. Which method you subscribe to depends a lot upon the answer to the question – How much head do you want? Despite what you thought you knew back in college when pouring beer from a keg, a proper foam head is not something to avoid but to embrace. You want at least a one-inch layer of frothy bubbles to crown your brew. Not only does it make for picturesque presentation but it also serves some other purposes. First it allows your beer to open up a bit and share some of its wonderful aroma. An undisturbed surface on a beer emits very little of the wonderful fruity, malty or floral aromas that we have grown to love. Second, it allows some of the carbonation to escape from solution. An undisturbed beer delivers more gas to your belly causing bloating or worse. The full feeling that many complain about when drinking beer is the result of drinking it while still too carbonated. A minimum one-inch foam head works for most brews but some more highly carbonated styles may be suited by three inches or more.

If you prefer rich frothy foam and a less carbonated brew, your beer should be poured consistent with the technique outlined in Mosher’s Tasting Beer. Aggressively pour your beer from a can or bottle directly down the middle of the glass. As the foam rapidly grows, stop pouring to allow some settling and prevent overflow. This technique will yield a massive head but runs the risk of flattening the beer if you are overly aggressive. Pours of this manner are not encouraged in a service setting as they take too much time.

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My preferred pouring method requires holding the glass tilted at a 45° angle and slowly pouring down the side of the glass until about half full. Then turn the glass upright and pour down the middle building a one-inch head of foam. This method permits the beer to retain its carbonation while still releasing a significant head. It’s also the Certified Cicerone® preferred method for pouring draft beer and for beer service in general.

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It cannot be overstated how important proper service is for the maximum enjoyment of beer. Pouring may seem simple but if not done right a beer cannot be all that it could be. Proper pours are not rocket science, but they do have a lot to do with hydrodynamics. They are a culinary crossroads of art and science.

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Cheers!

Chris