| Page 1040 | NBWA: America's Beer Distributors

Media Contact: LAUREN KANE

lkane@nbwa.org; (703) 229-3702

Blog| Aug 3, 2009

NBWA Convention LogoGet ready for NBWA's 72nd Annual Convention & Trade Show! The official brochure for NBWA's 72nd Annual Convention & Trade Show is now available! The brochure includes full convention details including a schedule of events, speaker and seminar details and registration information. America's Beer Distributors, along with other members, suppliers and vendors of the beer industry will come together for the Convention & Trade Show September 22 - 25 at its new location, Caesars Palace! You do not want to miss it.

Consider the Convention, Trade Show and Las Vegas as a reward or incentive for your company's top performing personnel! Plan to bring all key members of your sales and operations teams to take full advantage of the discounts available for multiple registrants this year.

REGISTER TODAY to join NBWA in Las Vegas for this year’s premier beer industry event!


Media Contact: LAUREN KANE

lkane@nbwa.org; (703) 229-3702

Press Releases| Aug 2, 2009

Notable Public Relations Industry Publication Recognizes her Outstanding Career Success

ALEXANDRIA, VA – The National Beer Wholesalers Association (NBWA) is pleased to announce that Vice President, Public Affairs Rebecca Spicer has been named as one of PR Week Magazine’s ’40 Under 40,’ which  recognizes public relations professionals who have made tremendous achievements in the industry before the age of 40. Recognized for her diverse background, advocacy abilities and volunteerism, she joins other PR leaders from a wide array of industries in receiving this prestigious designation. 

“During her time at NBWA, Rebecca has raised the Association’s visibility, streamlined the communications process, educated distributor members about strategic media relations as they relate to the Association’s advocacy efforts and gained the respect of the nation’s 2,850 licensed beer distributors,” said Craig Purser, president of NBWA. “This coupled with her solid experience as a veteran television news journalist and in the White House communications office, shows her wide range of public relations capabilities. Rebecca is a very deserving recipient of this honor.”

Since joining NBWA, Spicer has been instrumental in spreading the message of America’s beer distributors and telling their story.  She has been successful in getting reporters inside distributors’ warehouses to see the vast variety of beers that distributors get to market and to meet some of the 95,000 hardworking men and women employed in the beer distribution industry.  She has taken the face of America’s beer distributors to places such as the giant television screens in New York’s Times Square, the monitors of Nationals Park during the annual Congressional baseball game and the halls of Washington Reagan National Airport – among other print and video opportunities in the press.  

Prior to joining NBWA, Spicer spent 12 years as a producer in the highly competitive local television news industry. She received several Associated Press awards for coverage including the Washington-area sniper shootings and a regional Emmy nomination for outstanding coverage of the September 11 attacks. In 2006, she became associate director of communications at the White House where she produced President George W. Bush's televised events.

Outside of the office, Spicer is active in fundraising for her alma mater, the University of the South in Sewanee, Tennessee, where she also served on the Board of Trustees as an alumni representative and received the Young Alumni Award that is presented for outstanding achievement in a profession; untiring service to the community; and repeated loyalty to and support of the university. She also volunteers with several nonprofit organizations, such as the Salvation Army.


The National Beer Wholesalers Association (NBWA) represents the interests of America’s 2,850 licensed, independent beer distributor operations in every state, congressional district and media market across the country. Beer distributors are committed to ensuring alcohol is provided safely and responsibly to consumers of legal drinking age through the three-tier, state-based system of alcohol regulation and distribution.

The National Beer Wholesalers Association (NBWA) and the Brewers Association (BA) will jointly present the Eighth Annual Craft Beer Distributor of the Year Award on October 4, 2014, at the Great American Beer Festival® hosted by the BA in Denver, Colorado.

The award recognizes an American beer distributor who goes above and beyond in their efforts to actively market, sell and promote craft beer. 

In addition to the Craft Beer Distributor of the Year Award, a Craft Beer Achievement Award (first runner-up) and Craft Beer Distributor Recognition Award (second runner-up) also will be presented.

The nominees for this year’s award include: 

  • 7G Distributing, LLC – Cedar Rapids, IA
  • Ace Distributing – York, PA
  • AlaBev – Birmingham, AL
  • American Eagle Distributing Co. – Loveland, CO
  • Andrews Distributing Company, LLC – Dallas, TX
  • Arkansas Craft Distributors, LLC – Little Rock, AR
  • Ben E. Keith Beverages – Dallas, TX
  • Brown Distributing Company, Ltd. – Austin, TX
  • Brown Distributing Co. of West Palm Beach – West Palm Beach, FL
  • Central States Beverage Company – Kansas City, MO
  • Columbia Distributing, Kent – Kent, WA
  • DeCrescente Distributing Co. – Mechanicville, NY
  • Eastown Distributors Co. – Highland Park, MI
  • Elite Brands of Colorado, Inc. – Denver, CO
  • Florida Distributing Company – Orlando, FL
  • Gretz Beer Company – Norristown, PA
  • Gulf Distributing Company of Mobile, L.L.C. – Mobile, AL
  • Hayden Beverage Company – Boise, ID
  • High Country Beverage Corp. – Loveland, CO
  • J.J. Taylor Distributing Company of MN –  Minneapolis, MN
  • J.J. Taylor Distributing Florida, Inc. – Tampa, FL
  • John P. O'Sullivan Distributing Inc. – Flint, MI
  • Kohler Distributing Co. – Hawthorne, NJ
  • Lee Beverage of Wisconsin, LLC – Oshkosh, WI
  • Lee Distributors, LLC – Charleston, SC
  • Maletis Beverage – Portland, OR
  • Mims Distributing Company, Inc. – Raleigh, NC
  • Muller, Inc. – Philadelphia, PA
  • Mussetter Distributing Inc. – Auburn, CA
  • Oak Beverages Inc. – Blauvelt, NY
  • The Odom Corporation – Bellevue, WA
  • Origlio Beverage – Philadelphia, PA
  • Peerless Beverage Co. – Union, NJ
  • Powers Distributing Co., Inc. – Orion, MI
  • Premium Distributors of Washington, D.C., LLC – Washington, D.C.
  • S.R. Perrott, Inc. – Ormond Beach, FL
  • Shore Point Distributing Co., Inc. – Freehold, NJ
  • Town & Country Distributors Inc. – Itasca, IL
  • Tri-County Beverage Co. – Warren, MI
  • Windy City Distributing, LLC – Aurora, IL

To learn more about the nomination process and winner selection, read the nomination rules and selection criteria. For additional information, please contact NBWA Manager, Membership Development and Industry Reasearch Amy Wells at 800-300-6417 or awells@nbwa.org.


6 side-dish servings

1/4 cup extra-virgin olive oil, divided
1 ½ tsps salt, divided
2 cloves garlic, minced
1 tsp ground cumin
½ tsp chile powder
1 1/3 cups couscous
1 bottle Wheat Beer
½ cup chicken broth
1 can (15.5 oz)    lentils (green pigeon peas), drained and rinsed
3 tomatoes, diced and juices removed
6 oz feta cheese, crumbled
½ cup mint, chopped
½ cup parsley, chopped
¼ cup chives, chopped
1 tsp grated lemon zest
1 TBLS lemon juice

In large nonstick skillet with tight-fitting lid, combine over medium heat 1 tablespoon olive oil, ½ teaspoon salt, garlic, cumin and chile powder. Stir in couscous. Cook 3 minutes, stirring constantly, until couscous is lightly toasted and seasonings are well-integrated.

Raise heat to high. Stir in Wheat Beer and chicken broth; bring mixture to a simmer.  Cover skillet; remove from heat and let stand 5 minutes until beer mixture is absorbed into the couscous. Transfer couscous to large bowl; fluff with fork and cool completely.

To couscous, add lentils, tomatoes, feta cheese, mint, parsley, chives, lemon zest and lemon juice, stirring well after each addition. Add remaining 3 tablespoons olive oil and remaining teaspoon salt. Toss to combine.

Nutrition Information, Per Serving:
390 calories; 16 g fat; 6 g saturated fat; 45 g carbohydrates


Serves 4

1 ½ pounds top sirloin steak
1 cup Stout Beer
2 TBLS soy sauce
2 TBLS BBQ sauce
½ cup mayonnaise
1 tsp garlic and parsley salt
1 tsp chili powder
1 tsp cayenne pepper
2 TBLS India Pale Ale Beer
3 TBLS olive oil
1 TBLS Cajun spice
8 flour tortillas, 8” each
4 individual string cheese strips, cut in half lengthwise

Trim steak and cut into thin ribbons, about 3/4” wide each. In large mixing bowl, combine Stout Beer, soy sauce and BBQ sauce; add steak and stir well to coat. Cover and refrigerate to marinate, at least 4 hours and up to 24 hours.

In small bowl, make dipping sauce by combining mayonnaise, garlic and parsley salt, chili powder and cayenne pepper. Stir well. Stir in India Pale Ale Beer. Cover and refrigerate.

In large fry pan over medium high heat, warm olive oil. Stir in Cajun spice. Add steak and 1/3 cup of marinade; stir fry until cooked throughout, about 3 – 5 minutes. Remove from heat and cool.

On edge of each tortilla, place one piece of cut string cheese and one-eighth portion size of the steak; roll tightly. Repeat to make a total of eight rolls. Wrap and refrigerate until ready to use.

Prepare gas or charcoal grill, or preheat broiler. Place tortilla rolls on grill or under broiler and cook, turning until browned on all sides with dark grill marks, about 2 minutes per side. Serve with mayonnaise/ ale dipping sauce.

Nutrition Information, Per Serving:
940 calories; 53 g fat; 12 g saturated fat; 58 g carbohydrate


Serves 4                                                                                                                                                               
4  tuna steaks, about 6 ounces each

3 Tablespoons olive oil
1 Tablespoon grated orange zest
1 clove  garlic, minced
1/2  red onion, minced
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Lager Beer

Orange-Avocado Relish
3 oranges, zest removed from one; all three peeled and sectioned
1 avocado, diced
1 cup grape or cherry tomatoes, halved
1/4 cup Lager Beer
1/4 cup fresh lime juice
1 clove garlic, minced
1/4 cup red onion, minced
1/4 teaspoon ground nutmeg
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

To make marinade, whisk together in medium bowl olive oil, orange zest, garlic, red onion, nutmeg, salt and pepper.  Stir in Lager Beer.  Transfer marinade to shallow glass dish; place tuna in marinade, turning to coat thoroughly.  Cover and refrigerate at least 2 hours and up to 24 hours.

Preheat grill or broiler.

To make Orange-Avocado Relish, stir together in medium bowl the orange zest, orange section, avocado, tomato, Lager Beer, lime juice, garlic, red onion and nutmeg.  Add sugar, salt and pepper, stirring well.  Set aside until ready to serve.

Grill or broil tuna, turning, until cooked through, about 5 - 8 minutes per side for one-inch thick steaks.  Serve with Orange-Avocado Relish on top of tuna steaks.

Nutritional Information, Per Serving:
425 calories; 18.4 g fat; 3.6 g saturated fat; 21.5 g carbohydrate


Serves 4

4 strips bacon, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
4 scallions, chopped
3 Tablespoons cider vinegar
1/3 cup Bock beer
1 1/2 pounds potatoes, peeled, cubed and cooked
1 teaspoon salt
1/2 teaspoon black pepper

In medium, non-stick skilled over medium heat, place bacon and fry until crisp, about 6 to 8 minutes, turning.  Pour off all but about 2 tablespoons of bacon fat.  Add red and green pepper and scallions to pan; sauté until softened, about 3 to 4 minutes.  Stir in vinegar and Bock beer.  Bring to a simmer.

Place potato cubes in serving bowl.  Pour bacon and pepper mixture over potatoes; stir gently to coat.  Sprinkle salt and pepper over potatoes and mix well.

Serve warm or at room temperature.

Nutritional Information, Per Serving:
211 calories; 3.4 g fat; 1.2 g saturated fat; 39.1 g carbohydrate

This delicious onion dip infused with your favorite pale ale is the perfect appetizer to serve your guests at your next summer cook-out. Pale ale blends with softened cream cheese, spices and onions and then chills to create one refreshing and tasty appetizer. Serve with fresh cut veggies or chips.
Makes 2 cups
8 ounces cream cheese, very soft
1 ¼ cup pale ale beer
3 tablespoons onion, grated
1 tablespoon diced scallions
1 teaspoon chili sauce
1 teaspoon dry mustard
1 teaspoon salt
In medium bowl, blend together with electric mixer cream cheese and pale ale beer. Mixture will be very frothy. Stir in onion, chili sauce, dry mustard and salt. Refrigerate dip at least 2 hours or up to 6 hours before serving to thicken. When ready to serve, pour into serving bowl and sprinkle with scallions.
Serve with chips or raw vegetables.

Serves 4

24 chicken wings, tips removed
1 12-oz can Lager Beer
½ cup molasses
¼ cup creamy peanut butter
¼ cup lemon juice
¼ cup Worcestershire sauce
2 Tablespoons mustard
1 teaspoon salt
1 Tablespoon chili powder
1 Tablespoon chopped parsley

Rinse chicken with cold water; pat dry with paper towel.  Preheat oven to 450 F.  Line a roasting pan with aluminum foil.

In large saucepan over medium high heat, combine Lager Beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt and chili powder.  Bring to a boil; reduce heat and simmer, covered, about 15 minutes.

Place chicken wings in large mixing bowl.  Pour sauce over wings and toss until wings are completely coated.

Pour wings and sauce into prepared pan.  Place in oven and cook 25 minutes.  Remove wings from oven and cool 10 minutes.  Place wings on large platter and top with chopped parsley.


Makes 4 Cups
2 wheels baby brie cheese (about 13 oz each), rind removed
4 ounces sharp white Cheddar cheese, cut into chunks
2/3 cup Pale Bock beer
1/3 cup sun-dried tomatoes, finely diced
1 Tablespoon horseradish sauce
1 Tablespoon white wine Worchestershire sauce
½ teaspoon freshly ground black pepper
¼ cup parsley, chopped

Cut brie cheese into small chunks; place in food processor with cheddar cheese chunks, beer, sun-dried tomatoes, horseradish sauce, Worcestershire sauce and pepper.  Pulse mixture, scraping down the sides of processor bowl with a rubber spatula, until mixture is fairly smooth, but with some bits of cheese still present.

Add parsley.  Pulse mixture just to incorporate.  If mixture remains too thick, work in a little more beer until desired spreading consistency is reached.  Pack into two (2 cup) crocks; cover surface of spread with plastic wrap.  Refrigerate at least one day before serving to allow flavors to blend.  (Spread may be made up to 1 week ahead and refrigerated.)

Let spread come to room temperature before serving.  Accompany with crackers, raw vegetables, and/or breadsticks.

Nutrition Information, per 2 tablespoon serving:
90 calories; 7 g fat; 4.5 g saturated fat; 1 g carbohydrate