NEW CHEF, AGED BREW TO GREET HOFBRÄUHAUS GUESTS
NEWS RELEASE
FOR IMMEDIATE RELEASE
Betty Burns
(816) 679-4074
Pat Frew, Director of Communications
859-655-4163
E-Mail: Pressroom@nkycvb.com | www.nkycvb.com
NEW CHEF, AGED BREW TO GREET HOFBRÄUHAUS GUESTS
Newport, KY/October 31, 2006—Guests to Hofbräuhaus Newport will be greeted to a new chef, and beer lovers who frequent the popular Northern Kentucky brew haus will want to mark January 31, 2007 on their calendars.
Hofbräuhaus Newport Sales Director Stephanie Splete says they will tap the keg on a special doppelbock beer after four months of aging. “Normally lager beers take 4-6 weeks to age. The additional time will create a smoother, mellower taste. For those who don’t speak German, “doppel” means “double.” The Hofbräuhaus Newport Doppelbock will contain about nine percent alcohol by volume, compared to five percent for a normal lager.” Splete says because of the brew’s potency, it will be sold only in half liters.
Hofbräuhaus Brewery Operations Manager, Conrad Freihofer, who is responsible for overseeing the fermentation process, says Doppelbock tastes sweet on the tip of your tongue, followed by prune, raisin, and licorice flavors finished by a malted caramel taste before the alcohol hits you. Freihofer says Doppelbock has a historical richness to match its flavor. “It sustained the monks through the Lenten season in the 12th and 13th Centuries. They had another name for it during that period—liquid bread.”
Transporting us back from the 1300s and 1400s to today is the new Hofbräuhaus Chef Peter Haubi who comes to town after serving as an Executive Chef for Maggiano’s Little Italy in Illinois, Pennsylvania, Virginia and Michigan. Chef Haubi received his culinary education in Switzerland and has taught and cooked in several countries abroad.
Haubi says his first priority will be to educate the restaurant’s cooks about what he describes as “the European Eating Mentality. European food takes much more time for preparation and presentation, because eating habits there are also slower paced. It is not just eating because you are hungry, but it is more like an event to get together with friends and family and enjoy great food.”
Haubi also plans to start Saturday morning cooking classes in January for up to 30 guests per session. For more information, contact Hofbräuhaus Newport at 859-491-7200.
The mission of the Northern Kentucky Convention and Visitors Bureau is that of an aggressive sales, marketing, service and informational organization whose primary responsibility is to positively impact the Northern Kentucky economy through conventions, meetings and visitor expenditures. The direct economic impact of visitors’ spending in Campbell, Kenton and Boone Counties in 2005 was $255 million.
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