As hard as it may be to believe, 2010 is the 20th anniversary of FOSSILS, the Fermenters of Special Southern Indiana Libations Society. The club, a homebrewing and beer appreciation society, has been a true bulwark in metro Louisville's movement for better beer. It was founded on September 30, 1990, in the room that eventually became Rich O's Public House. The story is far longer than I have time to tell today, but perhaps in the coming months, some of the long history of FOSSILS can be recounted here. In the interim, a brief club calendar for 2010 follows.
2010 Calendar, by the FOSSILS Secretary, Joe Bray
January 9th- Funky & Pungent Competition
February 13 - Joe Bray's Presentation on Web-based Brew tools
March 13 - Dave Pierce presentation at NABC Bank Street Brewery
April 10 - MysteryBrew
May 8 - Presidents Choice
June (TBD) - Campout/Picnic
17-19 - NHC in Minneapolis
July 9-10 - Indiana State Fair
17 - Regular Meeting
August 14 - Officer Nominations
September 11 - Brewfood Competition, Officer Presentations
30 - FOSSILS Anniversary Party
October 9 - Craft Raffle Meeting, Officer Elections
Various Member Halloween Parties
November 13 - Porter Competition
December 11 - Christmas Party
Sunday, January 31, 2010
Friday, January 29, 2010
Bank Street Brewhouse receives DNA Pillar Award.
I'd like to thank Develop New Albany, our city's non-profit Indiana Main Street organization, for awarding Bank Street Brewhouse a Pillar Award at the annual DNA meeting on Thursday night.
NABC's original location on the New Albany's north side was determined by chance and serendipity. Bank Street Brewhouse's site downtown was picked because it is downtown, in large measure stemming from ideas and principles that we share with DNA and the Main Street ethos. In my mind, we're using the city as the city was intended, and helping to revitalize it according to urban realities.
The beer and food are the most important aspects, but the street address is a close third.
• Horizon Award: This category recognizes a new or emerging in existence for five years or less. The award went to the Bank Street Brewhouse.
NABC's original location on the New Albany's north side was determined by chance and serendipity. Bank Street Brewhouse's site downtown was picked because it is downtown, in large measure stemming from ideas and principles that we share with DNA and the Main Street ethos. In my mind, we're using the city as the city was intended, and helping to revitalize it according to urban realities.
The beer and food are the most important aspects, but the street address is a close third.
Thursday, January 28, 2010
How do you get to better beer? Education, education, education.
Education is vital to the expansion of the better beer perimeter.
To me, it’s axiomatic. One may come to better beer without knowing much about the brewing method, beers styles, geography, history and culture, and that’s perfectly fine.
However, the more one knows about these matters, the greater the possibilities. Enjoying a flavor is the starting point. Knowing who, why and wherefore helps to place the flavor in context. Beer education provides the back story, and helps to grow the love and to expand the savvy of the consumer. It transforms casual adherents into torchbearers. I believe in it wholeheartedly.
These days, I’m in the position of devoting much time to selling the products of my own brewery, and both understandably and financially, I’m bullish about NABC. At the same time, I’m determined not to neglect the mandate to educate about beer – all beer, and not just ours. My goal has always been to act as fair broker for information about the whole world of better beer, hence my twice monthly columns in LEO and quarterly contributions to Food & Dining, not to mention daily blogging, facebooking and tweeting. Questions? I'll answer them if I can, and if I can't, I'll try to point in the right direction.
Thus, the good news: February’s “Here’s to Beer” class has 15 students, by far the largest enrollment in this, the third running of the IU Southeast continuing education course. Both the university and the Publican are ecstatic. The class begins on Wednesday, February 3, and will be repeated in April, so if you missed it this time around, another chance is coming. Class dates for April are the 7th, 14th, 21st, and 28th, all Wednesdays, from 6:30 p.m. to 8:30 p.m., and at the NABC Pizzeria & Public House, 3312 Plaza Drive (just off Grant Line Road) in New Albany. Contact IU Southeast for registration information.
More good news: I’ll be delivering a talk on beer to the Irish Society in Louisville on Tuesday, February 2. It is entitled, "Themes in Irish Beer and Brewing." There will be elements of beer in a general sense, with an obvious focus on the Anglo-Irish experience, and an effort to provide at least a partial answer to the question: Irish and German immigration occurred roughly simultaneously, and as such, why did the German brewing tradition take hold in America, and not the Irish?
Because of these two commitments next week, there’ll be a slight delay in the advent of Office Hours with the Publican. There’s just no time to get this off the ground on February 1, so instead, I’m moving it back a week to an inaugural date and time of Monday, February 8, 6:30 p.m. in the Prost area of the Public House.
Office Hours is intended as an hour-long weekly skull session with samples, freewheeling and self-contained, with a modest sampling charge for participants and the opportunity to eat and drink before, during and after the session. Some topics will be announced, while at other times, the topic of the night will be determined on the fly. Expect occasional guest speakers and impromptu entertainment. We’ll have fun, then see where Office Hours goes after a couple of months on the air.
Finally, it is my hope that there can be more one-off classes like “Porters: A History of the Style” at the Liquor Barn last December, and in conjunction with these educational considerations, I’ve commenced the (as it turns out) Herculean task of reformatting the Public House beer program and converting the beer list to reference by style rather than national origin – not an original thought by any stretch, but a necessary one. In doing this, I’m using style definitions from the Beer Judge Certification Program (BJCP), which in turn are used in Cicerone training.
Education can be tiring. Is it time for a beer?
To me, it’s axiomatic. One may come to better beer without knowing much about the brewing method, beers styles, geography, history and culture, and that’s perfectly fine.
However, the more one knows about these matters, the greater the possibilities. Enjoying a flavor is the starting point. Knowing who, why and wherefore helps to place the flavor in context. Beer education provides the back story, and helps to grow the love and to expand the savvy of the consumer. It transforms casual adherents into torchbearers. I believe in it wholeheartedly.
These days, I’m in the position of devoting much time to selling the products of my own brewery, and both understandably and financially, I’m bullish about NABC. At the same time, I’m determined not to neglect the mandate to educate about beer – all beer, and not just ours. My goal has always been to act as fair broker for information about the whole world of better beer, hence my twice monthly columns in LEO and quarterly contributions to Food & Dining, not to mention daily blogging, facebooking and tweeting. Questions? I'll answer them if I can, and if I can't, I'll try to point in the right direction.
Thus, the good news: February’s “Here’s to Beer” class has 15 students, by far the largest enrollment in this, the third running of the IU Southeast continuing education course. Both the university and the Publican are ecstatic. The class begins on Wednesday, February 3, and will be repeated in April, so if you missed it this time around, another chance is coming. Class dates for April are the 7th, 14th, 21st, and 28th, all Wednesdays, from 6:30 p.m. to 8:30 p.m., and at the NABC Pizzeria & Public House, 3312 Plaza Drive (just off Grant Line Road) in New Albany. Contact IU Southeast for registration information.
More good news: I’ll be delivering a talk on beer to the Irish Society in Louisville on Tuesday, February 2. It is entitled, "Themes in Irish Beer and Brewing." There will be elements of beer in a general sense, with an obvious focus on the Anglo-Irish experience, and an effort to provide at least a partial answer to the question: Irish and German immigration occurred roughly simultaneously, and as such, why did the German brewing tradition take hold in America, and not the Irish?
Because of these two commitments next week, there’ll be a slight delay in the advent of Office Hours with the Publican. There’s just no time to get this off the ground on February 1, so instead, I’m moving it back a week to an inaugural date and time of Monday, February 8, 6:30 p.m. in the Prost area of the Public House.
Office Hours is intended as an hour-long weekly skull session with samples, freewheeling and self-contained, with a modest sampling charge for participants and the opportunity to eat and drink before, during and after the session. Some topics will be announced, while at other times, the topic of the night will be determined on the fly. Expect occasional guest speakers and impromptu entertainment. We’ll have fun, then see where Office Hours goes after a couple of months on the air.
Finally, it is my hope that there can be more one-off classes like “Porters: A History of the Style” at the Liquor Barn last December, and in conjunction with these educational considerations, I’ve commenced the (as it turns out) Herculean task of reformatting the Public House beer program and converting the beer list to reference by style rather than national origin – not an original thought by any stretch, but a necessary one. In doing this, I’m using style definitions from the Beer Judge Certification Program (BJCP), which in turn are used in Cicerone training.
Education can be tiring. Is it time for a beer?
Wednesday, January 27, 2010
C1 and Old Man at Kentucky BBQ Company this Friday, January 29.
Kegs of C1 Collaboration Ale continue to be released amid gala spectacles throughout metropolitan Louisville.Next up: C1 & Old Man Live @ KYBBQ Co., which begins at 8:00 p.m. on Friday, January 29 at the Kentucky Barbecue Company on Frankfort Avenue in Louisville. Last summer, I had a great night there: "Mug Shots" today in LEO: "Revisiting the BBQ + craft beer equation."
There is a Facebook page with information on the January 29 gig.
C1 won't be around long, so consider a visit.
Photos of the C1 Collaboration Ale releases at Flanagan's and the Nachbar.
I can't be bothered to take too many photos with a beer in each hand, and so there are just three views of last evening's shindigs. They were quite good, and C1 is a beer to remember ... so then, why don't I?
Tuesday, January 26, 2010
Calendar check: 5th Annual Keg Liquors Fest of Ale is Saturday, June 5.
Follow the bouncing link to the Facebook page for the 2010 Keg Liquors Fest of Ale. It will be the fifth edition of the fest, and will take place on Saturday, June 5 at 3:00 p.m. at St. Anthony's of Padua in Clarksville.
Monday, January 25, 2010
Gravity Head 2010: Updated, with NABC's contingent.
I'm guessing this will be the next-to-last Gravity Head update. Read further to learn about the final pieces of this year's puzzle.
Bell’s HopSlam
American Double/Imperial IPA … 10%
NABC V – 5th Anniversary Ale 2007
American Strong Ale … 10%
NABC Malcolm’s Old Setters’ Ale 2007
Old Ale … 12%
NABC Oaked Le Douche Mentale (firkin)
Belgian IPA … 8.5%
NABC ThunderFoot 2009
Russian Imperial Stout … 11%
I am awaiting three final updates. On the imported side of the ledger, information is on the way from B. United International. One or two surprises may reside within the communique. Meanwhile, NABC's chief collaborationist, Jared Williamson, has spoken to his brewing friends at Mattingly Brewing Company in St. Louis. And, there'll be an as-yet-unknown beer from Three Floyds Brewing Company.
Other than those, foraging is pretty much finished, and I've updated the list here:
Preview: Gravity Head 2010, beginning Friday, February 26.
Bell’s HopSlam
American Double/Imperial IPA … 10%
NABC V – 5th Anniversary Ale 2007
American Strong Ale … 10%
NABC Malcolm’s Old Setters’ Ale 2007
Old Ale … 12%
NABC Oaked Le Douche Mentale (firkin)
Belgian IPA … 8.5%
NABC ThunderFoot 2009
Russian Imperial Stout … 11%
I am awaiting three final updates. On the imported side of the ledger, information is on the way from B. United International. One or two surprises may reside within the communique. Meanwhile, NABC's chief collaborationist, Jared Williamson, has spoken to his brewing friends at Mattingly Brewing Company in St. Louis. And, there'll be an as-yet-unknown beer from Three Floyds Brewing Company.
Other than those, foraging is pretty much finished, and I've updated the list here:
Preview: Gravity Head 2010, beginning Friday, February 26.
More details about the Flanagan's C1 tapping on Tuesday, January 26.
Ashley's posting at the Louisville Restaurants Forum goes into greater detail as to what Flanagan's has in mind for tomorrow's C1 Collaboration Ale tapping.
C1 Launch Party with Schlafly, NABC, O'Fallon
C1 Launch Party with Schlafly, NABC, O'Fallon
C1 Collaboration Ale's tappings in Louisville on Tuesday: Flanagan's, Nachbar.
Over at Mojo, food and drinks blogger Steve Coomes offers a fine paean to local brewing creativity, celebrating Tuesday's C1 Collaboration Ale release at Flanagan's, and pointing toward Jerry Gnagy's White Porter at Bluegrass Brewing (St. Matthews).
Flanagan's pouring NABC's C1 collaborative brew
Also note that later the same evening, at 10:00 p.m., it will be Nachbar's turn at pouring C1.
Flanagan's pouring NABC's C1 collaborative brew
Also note that later the same evening, at 10:00 p.m., it will be Nachbar's turn at pouring C1.
Special election tonight: NABC Hoptimus vs. Bell's HopSlam.
It's time for the special election: Vote early and often as two heavyweights, NABC Hoptimus and Bell's HopSlam go toe to toe tonight at the Pizzeria & Public House. It's simple. Try each, and vote for your favorite. Your ballot also is an entry form, and at the end of the evening, we'll draw for a $20 NABC gift card.
This year, we have only two HopSlam kegs in stock: One for tapping tonight, and one at Gravity Head 2010. How long will this one last? It's a tough call, but I'd guess perhaps three days, although it's possible that emptying comes sooner.
Note: No growlers of HopSlam! Sorry, but it's only fair. Hoptimus, on the other hand ...
This year, we have only two HopSlam kegs in stock: One for tapping tonight, and one at Gravity Head 2010. How long will this one last? It's a tough call, but I'd guess perhaps three days, although it's possible that emptying comes sooner.
Note: No growlers of HopSlam! Sorry, but it's only fair. Hoptimus, on the other hand ...
From Capriole Farms: "We know our customers, because we are our customers."
Is there any more renowned artisanal product from Floyd County than Capriole Farmstead Goat Cheeses? I can only wish that some day, NABC is recognized for excellence in brewing in the way that Capriole sets the standard for cheese making.
The text reprinted here is from Judy Schad, and was included in Capriole's most recent e-newsletter. It is a concise statement of principle from a craft producer, and something that all of us can seek to emulate in our own fields.
---
Thanks for 2009 . . . hello 2010
We want to thank all of you who have supported us this past year--a tough one for many of us. After years milking goats and making cheese, we seriously wondered if we would be here at the end of the year, and if a small, specialty cheese company like ours could really survive the downturn and economic crunch?
At the end of the 2009, we were comforted to see that the worrying, belt tightening, and planning had paid off. Thanks to you, we're still here.
Our niche has always been that we do it all here on the farm, from tilling and harvesting the fields to raising our own animals, from using only our own quality milk to hand crafting the very best cheeses we can at an affordable, sustainable price. This makes us very different from large companies who can order milk from other producers. The farm and creamery are a demanding circle where every piece impacts the next one and the one after that. We must stay small enough to maintain this fragile continum in this very special place. If we have too many animals, make too many different cheeses, tax the land beyond what it can sustain for future generations, it fails. There is no place for greed in this equasion. We must give back what we take out.
This coming year we're working with the Natural Resouce and Conservation Service to plant wetland strips to control environmental impact from waste and run-off. We're also planning some meat products to utilize young, cull animals that can't make it in the dairy herd. At the same time we'll continue to be monitored by Certified Humane, who are stringent in their requirements but affirm our own years of practice. All these things are very important to our customers, but, most of all, to us.
In 2010 we will reaffirm what we've known since we began milking goats and making cheese over 22 years ago. We know our customers, because we are our customers.
Sincerely,
Judy Schad, Capriole
The text reprinted here is from Judy Schad, and was included in Capriole's most recent e-newsletter. It is a concise statement of principle from a craft producer, and something that all of us can seek to emulate in our own fields.
---
Thanks for 2009 . . . hello 2010
We want to thank all of you who have supported us this past year--a tough one for many of us. After years milking goats and making cheese, we seriously wondered if we would be here at the end of the year, and if a small, specialty cheese company like ours could really survive the downturn and economic crunch?
At the end of the 2009, we were comforted to see that the worrying, belt tightening, and planning had paid off. Thanks to you, we're still here.
Our niche has always been that we do it all here on the farm, from tilling and harvesting the fields to raising our own animals, from using only our own quality milk to hand crafting the very best cheeses we can at an affordable, sustainable price. This makes us very different from large companies who can order milk from other producers. The farm and creamery are a demanding circle where every piece impacts the next one and the one after that. We must stay small enough to maintain this fragile continum in this very special place. If we have too many animals, make too many different cheeses, tax the land beyond what it can sustain for future generations, it fails. There is no place for greed in this equasion. We must give back what we take out.
This coming year we're working with the Natural Resouce and Conservation Service to plant wetland strips to control environmental impact from waste and run-off. We're also planning some meat products to utilize young, cull animals that can't make it in the dairy herd. At the same time we'll continue to be monitored by Certified Humane, who are stringent in their requirements but affirm our own years of practice. All these things are very important to our customers, but, most of all, to us.
In 2010 we will reaffirm what we've known since we began milking goats and making cheese over 22 years ago. We know our customers, because we are our customers.
Sincerely,
Judy Schad, Capriole
Sunday, January 24, 2010
Bank Street Brewhouse today: It's my blog, and I'll shill if I want to.
Be reminded that Bank Street Brewhouse keeps Sunday hours. We're open today, serving the usual design-your-own Bloody Mary Bar as I write, and prepping for the Colts vs. Jets later this afternoon.
Josh has Asian Wings on the menu, and NABC beers on tap include Abzug, Beak's Best, Bob's Old 15-B, Bonfire of the Valkyries, C1 Collaboration Ale, Community Dark, Elector, Elsa von Horizon, Hoptimus, Malcolm's Old Setter's Ale, Old Lightning Rod and ThunderFoot.
A final reminder: There's no other place anywhere to enjoy C1 during the games.
Josh has Asian Wings on the menu, and NABC beers on tap include Abzug, Beak's Best, Bob's Old 15-B, Bonfire of the Valkyries, C1 Collaboration Ale, Community Dark, Elector, Elsa von Horizon, Hoptimus, Malcolm's Old Setter's Ale, Old Lightning Rod and ThunderFoot.
A final reminder: There's no other place anywhere to enjoy C1 during the games.
Saturday, January 23, 2010
C-J Dish handoff.
Here is a weekend FYI: With Steve Coomes off to Mojo, wordpress.com/food-blogging/">Dana McMahan is now the author of Dish, the C-J's weekly compendium of food and drink news and notes. Today's topics include the phenomenon of local restaurants on Twitter, including Bank Street Brewhouse.
Friday, January 22, 2010
Gravity Head 2010: Another update.
Here is a Gravity Head update. Still outstanding are NABC's contributions, a probable Three Floyds, and (maybe) an import or two. I'm checking on all these and will try to have the list finalized in the next few days.
Complete list, updated January 22: Preview: Gravity Head 2010, beginning Friday, February 26.
Founders Double Trouble
American Double / Imperial IPA … 9.4%
Two Brothers Red Eye Coffee Porter
American Porter … 9.2%
Mad River Serious Madness
American Strong Ale … 8.6%
Sun King Cream Dream
American Strong Ale … Circa 8.5%
BBC (St. Matthews) Kick in the Baltic Porter 2009
Baltic Porter … 8.9%
Brugge Brasserie Artemis 2IPA
Belgian IPA … 9.5%
Complete list, updated January 22: Preview: Gravity Head 2010, beginning Friday, February 26.
Founders Double Trouble
American Double / Imperial IPA … 9.4%
Two Brothers Red Eye Coffee Porter
American Porter … 9.2%
Mad River Serious Madness
American Strong Ale … 8.6%
Sun King Cream Dream
American Strong Ale … Circa 8.5%
BBC (St. Matthews) Kick in the Baltic Porter 2009
Baltic Porter … 8.9%
Brugge Brasserie Artemis 2IPA
Belgian IPA … 9.5%
Thursday, January 21, 2010
C1 Collaboration Ale (cask-conditioned) firkin tapping is 6:00 p.m. tonight at Bank Street Brewhouse.
Tonight's the night for the Louisville area debut of C1 Collaboration Ale, the first release in series of collaboration beers brewed by Schlafly, O'Fallon and New Albanian. C1 is an Oak-aged, Dry-hopped Smoked Rye Pale Ale.At 6:00 p.m., NABC's Jared Williamson will tap a firkin of cask-conditioned C1 at the Bank Street Brewhouse in downtown New Albany. According to NABC brand manager John Campbell, tonight's event "is the official C1 Release Party and will kick-off a series of rolling release events throughout Indiana and Louisville."
For more information about tonight's event and the ones to follow, click through to Facebook.
Growlers on Sunday? SB 75 up for Senate vote today.
Afternoon update: SB 75 has passed through the Indiana Senate by a tally of 41-9. It's on to House committee)
The Indiana Senate will vote some time this afternoon on SB 75:
"Sunday carryout by microbreweries. Allows a microbrewery to sell the brewery's beer for carryout on Sunday at the address for which the brewer's permit was issued."
I'm pleased to note that on Tuesday, New Albany's Sen. Connie Sipes was added to the bill as co-author. She has indicated support. If we make it through today's vote, the process begins anew in the House.
I've been dropping lines to the three senators closest to us here in Southern Indiana. Their e-mail links are below if you'd like to do the same. "Please vote yes on SB 75" is sufficient as a message.
District 45 - points north and east: James Lewis
District 46 - New Albany and Floyd County: Connie Sipes
District 47 - points west: Richard Young
I'll return later today and update this post with the results.
The Indiana Senate will vote some time this afternoon on SB 75:
"Sunday carryout by microbreweries. Allows a microbrewery to sell the brewery's beer for carryout on Sunday at the address for which the brewer's permit was issued."
I'm pleased to note that on Tuesday, New Albany's Sen. Connie Sipes was added to the bill as co-author. She has indicated support. If we make it through today's vote, the process begins anew in the House.
I've been dropping lines to the three senators closest to us here in Southern Indiana. Their e-mail links are below if you'd like to do the same. "Please vote yes on SB 75" is sufficient as a message.
District 45 - points north and east: James Lewis
District 46 - New Albany and Floyd County: Connie Sipes
District 47 - points west: Richard Young
I'll return later today and update this post with the results.
Wednesday, January 20, 2010
"Mug Shots" today in LEO: "Beers and cigars: I say puff away," as at Steinert's tonight as Cigar Faction invades NA.
While not all intending to revisit old battlegrounds, it remains that as long as the absence of a smoking ordinance in New Albany continues to enable the proprietor's choice as it pertains to tobacco use at our food and drink establishments, there is an opportunity for those so desiring to serve as niche markets for metro Louisville cigar smokers.
We've started work on the patio at Bank Street Brewhouse to wrap it. Christo was unavailable, so we hired a contractor. Equipped with heaters, soon it will be a suitable area to enjoy a fine cigar. Of course, some pubs and restaurants still choose to allow smoking indoors.
In connection with beer, I wrote about cigars today in LEO: Mug Shots: Beers and cigars: I say puff away.
Better yet, there's an opportunity tonight to patronize a downtown business, enjoy an adult beverage, and snip the end of a Dominican.
So, who's in? I should be there by 6:30 p.m., following the UEA board meeting, and am saving a wondeful Ashton for the occasion.
We've started work on the patio at Bank Street Brewhouse to wrap it. Christo was unavailable, so we hired a contractor. Equipped with heaters, soon it will be a suitable area to enjoy a fine cigar. Of course, some pubs and restaurants still choose to allow smoking indoors.
In connection with beer, I wrote about cigars today in LEO: Mug Shots: Beers and cigars: I say puff away.
Like better beer, my cigar is a force that unites geography, history, agriculture and scientific progress, burning ever so slowly, emitting puffy smoke rings — the fruition of a long, patient process of growth, cultivation, harvesting, curing, hand rolling, packing and distribution.
Better yet, there's an opportunity tonight to patronize a downtown business, enjoy an adult beverage, and snip the end of a Dominican.
Cigar Faction - January 2010
@ Steinert’s Grill & Pub on Main Street in New Albany
Cigar Faction is looking for a places in Metro Louisville to enjoy cigars and craft beer. Steinert's Grill and Pub in downtown New Albany is one of them: Spacious, well-ventilated, a cigar-friendly staff, good food, good beer, and a well-stocked bar. NABC's Mt. Lee (California Common in the City of Angels) will be on tap, and J. Shepherd of Louisville will have cigars available for purchase with door prize drawings every half hour beginning at 6:30.
So, who's in? I should be there by 6:30 p.m., following the UEA board meeting, and am saving a wondeful Ashton for the occasion.
Tuesday, January 19, 2010
Tonight: NABC Solidarity at Cafe Lou Lou (Douglass Loop).
In a previous Louisvillian's stolid existence, it might well have been impossible to imagine New Albanians having the audacity to bring Solidarity to The Highlands, but we now live in a global age, where even crossing the Ohio is not only possible, but desired -- in both directions.
Tonight, NABC's Solidarity (Baltic Porter) comes to Cafe Lou Lou's Douglass Loop location. There's a Facebook page with more information on the tapping, food specials and party tricks planned by John Campbell, NABC's brand manager.
Tonight, NABC's Solidarity (Baltic Porter) comes to Cafe Lou Lou's Douglass Loop location. There's a Facebook page with more information on the tapping, food specials and party tricks planned by John Campbell, NABC's brand manager.
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