ARRIVES SEVERAL WEEKS EARLIER TO MEET CONSUMER DEMAND
Leinie’s Apple Spice craft beer features hot and cold serving options
CHIPPEWA FALLS, Wis. (Oct. 16, 2006) – Roll out the bushels. The Jacob Leinenkugel Brewing Company, the leading craft brewer in the upper Midwest, is spicing up the fall season and upcoming holidays with the return of Leinenkugel’s Apple Spice. Available now through Dec. 31, the seasonal brew is hitting shelves a few weeks earlier than its November debut last year due to consumer demand.
Lightly hopped and well-balanced, Leinie’s brewmasters blend fresh apples and a hint of cinnamon spice to deliver a beer that is refreshingly drinkable cold or heated up and served warm.
“Last year Leinenkugel’s entered exciting new territory with the launch of Apple Spice and consumers responded,” said Jake Leinenkugel, president of the Jacob Leinenkugel Brewing Company. “Due to its hot and cold serving options, unique combination flavors, and limited seasonal supply, Apple Spice is perfect for fall gatherings and holiday parties.”
Leinenkugel’s Apple Spice features more than 2,000 pounds of real apples per batch (one batch equivalent to 165 barrels). Other Apple Spice facts:
– 50 pounds of cinnamon per batch, used as a spice
– 60 pounds of real Wisconsin honey per batch
– Malted wheat in addition to malted barley
Let Leinie’s help with the holiday cooking this year. Jake Leinenkugel’s wife, Peg, shares her signature holiday dessert:
Leinie’s Apple Spice Pie
Peel, core, and slice apples. Mix apples and raisins with lemon juice. Spread apples and raisins in a 9”x12” dish. Pour in Leinenkugel’s Apple Spice. Cover and refrigerate a minimum of 2 hours, but no longer than 8.
Prepare and roll out 2 pastry crusts. Line a 9-inch pie pan with one piecrust.
Drain all but ¼ cup Leinenkugel’s Apple Spice from the apples and raisins mixture. Combine apples and ¼ cup of Leinie’s Apple Spice liquid in mixing bowl with sugar, flour, cinnamon, nutmeg, and cloves. Toss until all apples are equally coated.
Transfer mixture in to the pastry-lined pie pan. Cover with second piecrust and flute around the edge. Cut or poke a design in the top of the crust to provide ventilation while baking. Sprinkle top with sugar.
To prevent edge of pie from burning, cover edge with aluminum foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for another 25 – 30 minutes, until top is golden brown. Let cool before serving.