US Airways - May 2013 - (Page 26)

Diversions new products. They had the bottling machines, so they developed soda,” explains Tracy Lauer, archive manager at Anheuser-Busch. By doing so, the company was ready to pick up where it left off when Prohibition ended in 1933. Clockwise from top Another key left: an antique strength of the comcork pull; early pany is its iconic pasteurization machine; the branding. “The Bevo packaging company wasn’t building; and only great at making Eberhard Anheuser beer,” Lauer says. “They were also great marketers.” The archives are ﬁlled with posters, trays, mugs, match safes, and cork pulls (early beer bottles were corked). One of Lauer’s favorite items is a pocket knife with a peephole that reveals a portrait of Adolphus Busch. When August A. Busch Jr., grandson of Adolphus, became president of the company, he built nine breweries across the nation and increased annual sales from 3 million barrels to 34 million throughout the 1950s and ’60s. Four breweries were added in the 1970s. Today, the company is the world’s largest brewer. Building on a Legacy Though the company has grown by leaps and barrels over the past 137 years, one thing remains unchanged: the brewing method. Highly skilled brewmasters monitor the beer-making process every step of the way. “We’re responsible for the quality of the beer, from the incoming materials all the way to the packaging,” says brewmaster Jim Bicklein. Of course, tasting is key. Each batch of Budweiser is tasted at least ﬁve times before it’s bottled. Every day, the brewmasters meet to taste beer. And once a week they sample batches from every Budweiser brewery across the nation — and every month they taste the brewing results from across the 26 MAY 2013 usairwaysmag.com THE YEAST USED IN BUDWEISER IS DIRECTLY DERIVED FROM THE ORIGINAL YEAST CULTURE USED IN THE FIRST BATCH OF BEER IN 1876. world. This ensures that the beer tastes the same no matter where it’s produced. But nothing is too stringent for the King of Beers. Even before any brew is tasted, the ingredients are tested. In fact, Anheuser-Busch owns farms that produce the rice and hops. “We start with quality products so that we end up with a quality product,” Bicklein says. The yeast used in Budweiser is directly derived from the original yeast culture used in the ﬁrst batch of beer in 1876. The ingredient and http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - May 2013

US Airways - May 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Full-Service Hotels
Hub Crawl: Chicago O'Hare International Airport
Wine & Dine: Virginia Wines
Great Tastes: Old Town Tortilla Factory
Diversions: Anheuser-Busch
Great Escapes: Santa Monica's Fairmont Miramar
Great Escapes: Aruba
Golf: Colonial Williamsburg's Golden Horseshoe
Adventure: Heli-Hiking in British Columbia
Great Escapes: Granada Hotel & Bistro
Adventure: Glasgow, Scotland
Adventure: Dipsea Trail
Great Escapes: Iberostar Hotels and Resorts
Gear Up: Gardening
Travel Feature: Hungry in Key West
US Airways: Painting the Past
Chefs Tell: Smith & Wollensky and Robin's
Must Read: Here Is Where
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Giving: Miles for Good
Window or Aisle?

US Airways - May 2013