Arnold Brewing Company
Saint Arnold was born to a prominent Austrian family in 580 in the Chateau of Lay-Saint-Christophe in the old French diocese of Toul, north of Nancy. He married Doda, with whom he had many sons, two of whom were to become famous: Clodulphe, later called Saint Cloud, and Ansegis who married Begga, daughter of Pépin de Landen. Ansegis and Begga are the great-great-grandparents of Charlemagne, and as such, Saint Arnold is the oldest known ancestor of the Carolingian dynasty.
Saint Arnold was acclaimed bishop of Metz, France, in 612 and spent his holy life warning peasants about the dangers of drinking water. Beer was safe, and “from man’s sweat and God’s love, beer came into the world.” The people revered Arnold. In 627, Saint Arnold retired to a monastery near Remiremont, France, where he died on August 16, 640. In 641, the citizens of Metz requested that Saint Arnold’s body be exhumed and ceremoniously carried to Metz for reburial in their Church of the Holy Apostles
"Just as Saint Arnold is recognized by the Catholic Church as the patron saint of brewers, Brock Wagner should be recognized as the patron saint of Texas brewers..."
During this voyage a miracle came to pass in the town of Champignuelles. The tired porters and followers stopped for a rest and walked into a tavern for a drink of their favorite beverage. Regretfully, there was only one mug of beer to be shared, but that mug never ran dry and all of the thirsty pilgrims were satisfied. Just as Saint Arnold is recognized by the Catholic Church as the Patron Saint of Brewers, Brock Wagner should be recognized as the Patron Saint of Texas Brewers.
The owner of Saint Arnolds, Brock has a long history with beer. In fact, it starts before he was born. His great-great-great grandfather came from Alsace in the mid-1800’s and opened Wagner’s Beer Hall in San Francisco (now the oldest existing bar in the city, renamed The Saloon). Brock grew up in Cincinnati and Brussels, both big brewing towns, where he was exposed to many of the beer styles of the world. Then in college at Rice University, fate (and a friend) introduced him to homebrewing. This love of beer and brewing was what eventually led him to the inevitable: opening a microbrewery.
Brock develops the recipes for the Saint Arnold beers based on his own homebrewing experience coupled with a desire to create world-class beers for local tastes. His preference is for beers with rich malty, creamy flavors and no shortage of hops. Several of Brock’s beers have won awards, including two gold medals at the 1995 Colorado State Fair and a Silver Medal at the 1996 World Beer Championships. Prior to starting the brewery, Brock spent six years in investment banking working on corporate finance, mergers and acquisitions projects totaling more than $4 billion. Brock graduated from Rice University in 1987 with a BA in Economics.
The Amber Ale is well balanced and full flavored. It has a rich, malty body with a pleasant caramel character derived from a specialty Caravienne malt. A complex hop aroma, with a hint of floral and citrus comes from a combination of Cascades and Liberty hops. It has a rich, creamy head with a fine lace. The light fruitiness, characteristic of ales, is derived from a proprietary yeast strain. Saint Arnold Amber Ale is best consumed at 50 - 55° Fahrenheit.
A beautiful, deep copper brown ale. It has a full, malty body with hints of chocolate, a touch of sweetness and a light hop flavor. A complex malt character is created by combining five different types of malts. It has a rich, creamy head with a fine lace. The light fruitiness, characteristic of ales, is derived from a proprietary yeast strain. Three different Pacific Northwest hop varieties are used in the Brown Ale. The resulting hop character is a very light and pleasant bitterness with a subtle hop flavor and aroma. Saint Arnold Brown Ale is best consumed at 45-50° Farenheit.
Raleigh, North Carolina
Greenshields Brewery & Pub is among the oldest brewpub operations East of the Mississippi. Gary Greenshields, a native of Oklahoma, who has over 25 years of experience in the beer and beverage industry, founded it. Gary started out in late 1987 researching brewpubs throughout the U.S and Canada and finally decided to start up the business following a month long pub-crawl through England and Scotland. Believing that it is better to visit snow than to live in it, Gary limited his search for a location to the nice weather states of Kentucky, Virginia and North Carolina. Raleigh’s Old City Market seemed to offer the right ambiance and so Gary and his wife moved from Winston-Salem in early 1989 to build their dream.
Operations kicked off in the summer of 1989 in a 200-seat restaurant in Raleigh’s historic Old City Market building, where the beer was brewed in a new 10 barrel “old English” style brew house designed and commissioned by Michael Lewis. The 1989 facilities proved too small to satisfy Raleigh¹s taste for handcrafted beer, so in 1993 an expansion of both the restaurant and the brewery began. When all was said and done, another 200 seats were added while keeping with the cozy English manor house decor style. The expanded brewery is built around a 25-hectoliter brew house constructed by the notable Kaspar-Schulz, a German company that has been in the business since 1677. Brewing operations are directed by German brewmaster Thomas Kunzmann, who has over 20 years of training and experience. With three years of training to become a brewer and a malter, an additional two years in practical, and another two years to get his Brewmaster and Maltmaster Degrees, it’s not hard to see that Thomas is truly devoted to creating beers that are of the highest possible quality.
Greenshields has the awards to show for the excellent work done by Thomas and his staff: taking the silver medal at the Great American Beer Festival, winning Spectator Magazine’s “Best Draft Beer in the Triangle” award six years in a row, and receiving the award for Best Micro-Brew category for the last four years. Visit Greenshield's Brewing Online!
Greenshields Amber, their most popular beer, is a full-flavored ale with good body, flavor and hopping. A special top fermenting ale yeast is combined with wort made from primarily European malts and three different hops. Hopping is assertive, although not high in bitterness. Brewed to be in the English Extra Special Bitter class, it is a good beer for most foods, but it is especially good where you might think of drinking a good red wine.
Nut Brown Ale
Greenshields Nut Brown is an ale (top fermented) brewed with three different 2-row barley malts. The choice ingredients produces a slight malt sweetness balanced with a medium level hop charachter. A very small amount of a very dark roasted malt gives this beer its rich brown color. Although the color is dark, this is not a heavy beer. The Nut Brown has a nice clean aftertaste that allows it to be matched with most foods. It is a very well rounded, drinkable beer.