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Snackshot of the Day: Yuengling Advertisement

Snackshot of the Day: Yuengling Advertisement

Photos of all things food and drink from The Daily Meal

Cheers to America's oldest brewery.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

In honor of its 185th birthday, today's Snackshot is of an old advertisement for Yuengling beer. On February 20th, 1829, the Eagle Brewing Company was founded in Pottsville, Pennsylvania. After changing the name of the company to the family name of Yeungling in 1873, it still stands as America's oldest brewery. While you'll most commonly find their traditional lager, they also offer Yuengling Premium, Porter, Black & Tan, Lord Chesterfield Ale, a light lager, and a light beer. Raise your glass and celebrate this legendary American brew today.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at], subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.

Yuengling plans sprawling entertainment complex in Uptown Tampa

TAMPA, Fla. - Yuengling has been brewing beer in Tampa for 20 years, but what’s outside the brewery caught the eye of people with ideas -- a 20-acre field.

“It’s a nice green field, but there’s a lot we could do,” explained Mark Sharpe, the executive਍irector of Tampa Innovation Alliance. “We just have to have people with vision.”

Sharpe&aposs group is working to revitalize Tampa’s Uptown in the area near the University of South Florida. He said the vision came from folks inside America’s oldest brewing family -- Yuengling -- which, despite being based in Pennsylvania, has a growing interest in the Tampa area.

Yuengling has offered tours and beer tasting for years, but their new plans go far beyond a walk through the brewery.

It’s a sprawling restaurant and entertainment campus with a state-of-the-art pilot brewing system, restaurants, conference rooms, a Yuengling history and advertising interactive center, outdoor recreation area, beer garden, concert pavilion, coffee bar, and a 15-story hotel.

“This is going to be a destination that people are going to be talking about all over the world, and it was started by the Yuengling family,” said Sharpe.

New, all-female generation takes helm at Yuengling

The oldest brewery in America is pouring it on for younger customers and it's no accident. D.G. Yuengling and Son Brewery started in 1829 in Pottsville, Pennsylvania, but the sixth generation of family ownership looks decidedly different than the five who came before.

He was joined by community and business leaders, executives, and members of the Yuengling family for a ceremonial groundbreaking Monday outside the brewery on 30th Street in Tampa. Sharpe said the Uptown area sees hundreds of thousands of people visiting places like USF, Busch Gardens, Moffit Cancer Center, and James A. Haley VA Hospital. He would like the area to be more inviting to residents, too.

The new project at Yuengling will help move the area in that direction.

“I’m just so excited to be part of this with our local partners here in Uptown Tampa with Busch Gardens, Moffit Cancer Center, USF, and the VA Hospital,” said Jen Yuengling, VP of operations and sixth-generation family member.

The new Yuengling campus is scheduled to open in early 2022. The company declined to discuss the cost of the Tampa Yuengling Campus.

Lidia Bastianich's Secrets to the Feast of the Seven Fishes

If you want to do as the Italians do, seven or thirteen dishes are traditional. "Odd numbers bring luck in the Christian faith: the seven sacraments and thirteen apostles," explains Bastianich. "It doesn't bring blessings if you deviate from those two numbers, but if you do want to do a smaller meal, three could be acceptable, but I would not advise that."

A festive feast calls for a packed house of hungry friends and family. The Bastianiches host a clan of anywhere from 25 to 30 people representing four generations. Says Bastianich, "Five grandchildren run around, with the youngest at only five years old, and my mother, who is 86."

"Get the fishmonger to clean your fish for you," recommends Bastianich. Preparing a seven-course meal for a large group can be daunting, so have the monger clean the fish and seafood, and package it separately. You'll save yourself extra hours of prep time.

"Begin three days in advance," says Bastianich. She recommends starting with the items that will keep well, like marinade of sardines and Baccala Mantecato, a whipped salt cod spread. Bastianich also suggests, "On the second day clean the vegetables and on the final day pull it all together."

5. Make It Family Style

"The best way, and the only, way [to serve the meal] is family-style," advises Bastianich. "I recommend that all of the salads, baccala, and sardines be served as appetizers on a stand-up table, where you can let everyone mingle around the dishes with great white wine from Friuli. Then sit down to the table with family-style platters of the main courses like a big pot of mussels, lobster, and winter vegetables."

Yes, you are making a classic Italian meal, but don't feel like you have to cover all the bases of Italian cuisine. "Don't feel like you need to pair the dishes with a bowl of pasta," advises Bastianich, "You can instead grill polenta the day before, or, if you don't want to bother, serve the meal with lots of warm grilled bread."

7. Remember Why You're There

"I look forward to having the family all around the table," says Bastianich. "I look around the table and see a snapshot of four generations of a family. I can't help but think and reflect on the good times and how we weathered the bad times. The reverence and importance of the day and of family is most important, and for me it is a time of reflection."

Lidia's Menu for a Fantastic Feast of the Seven Fishes

Lidia Bastianich recommends a mixture of hot and cold fish and seafood for this festive meal. Take advantage of the recipes she shares from her latest book, Lidia's Italy, as well as a few dishes developed by the team of executive chefs at her restaurants Felidia, Becco, Lidia's Kansas City, and Lidia's Pittsburgh.

Many American families can trace their ancestry back to the European nations of Germany, Ireland, and England. When these families came to America centuries ago, they brought with them a range of unique cultures and customs. One in which they all share is beer. Each of the three European countries mentioned ranks among the top six countries in the world for annual beer consumption per capita. Likewise, the United States comes in a respectable no. 8. This hefty habit has sustained the production of beer as a major industry in the United States. Of all American breweries over the centuries that have come and gone, there is not one more revered than the D.G. Yuengling and Son Brewery. Spanning over 180 years of family business, and among six generations, D. G. Yuengling’s brewery not only survived the Prohibition Era, but also boasts the title of “America’s Oldest Brewery.”

The history of beer can be traced back to as early as 4300 b.c. in Babylonian, Egyptian, and even Incan cultures. The adaptation of hops into what we know as the present-day form of beer came about during the early Middle Ages (500-1000 a.d.) Since then, the evolution—and popularity—of beer has been exponential. William Penn, the founder of Pennsylvania, even owned and operated a brewery. Before the 1800’s, beer was really “ale,” a method using a top-fermenting brewers’ yeast. It was not until the 1830’s that the lager style of beer, in which uses bottom-fermenting yeast, was created by Bavarians Gabriel Sedlmayr of Munich and Anton Dreher of Vienna.

In 1823, a German by the name of David G. Jüngling immigrated to the United States from Aldingen, a town in the Kingdom of Württemberg, Germany. After anglicizing his name to Yuengling, he established the Eagle Brewery in 1829 on Centre Street in Pottsville, Schuylkill County. In the 1850’s, other German immigrant brewers such as Anheuser, Busch, Miller, Coors, Stroh, Schlitz, and Pabst introduced cold maturation lagers to the United States. The modern era of brewing then began in the late 1800’s with commercial refrigeration (1860), automatic bottling, pasteurization (1876), and railroad distribution.

It was not long before the Yuengling’s Eagle Brewery experienced disaster when a blazing fire completely destroyed its plant and headquarters in 1831. The quick reconstruction of the brewery on its current location on South 5th and Mahantongo Street was an early sign of the company’s lasting resilience. Although David’s first son, David Yuengling Jr., left Pottsville to establish the James River Steam Brewery in Richmond, Virginia, his second son, Frederick Yuengling, became a partner of the Pottsville operation in 1873. To reflect the new partnership, the company was renamed D.G. Yuengling and Son Brewery.

Frederick ran the brewery until his death in 1899, and the family’s legacy was passed on to his only son Frank. Before the turn of the 20th century, the operation expanded with the addition of three breweries in the cities of Saratoga and New York City, New York, and Trail, British Columbia. Frank ran the company for the next 64 years, weathering their most difficult challenge to date—Prohibition.

In 1919, the 18th Amendment was ratified, which outlawed the sale or production of alcohol. The Prohibition Era forced many American breweries out of business. Frank predicted the Prohibition would be short lived and strategized to insure his company’s survival throughout the tough era with four near beer recipes (Yuengling Specialty, Yuengling Por-Tor, the near beer version of the Celebrated Pottsville Porter, and the experimental cereal brew, Yuengling Juvo) and a dairy constructed adjacent to the plant which sold ice cream and other dairy products up until 1985. Near beer was a malt beverage that did not contain enough alcohol to be considered a true beer, and was therefore legal to produce and sell. The tough fourteen-year Prohibition Era ended in 1933, and the brewery celebrated by making the “Winner Beer” and sending a truck full of bottles to President Roosevelt to express its appreciation. The brewery then began a large modernization program, in which included “a new building for fermentation and storage, a new boiler house and brew house, as well as new loading facilities.” The company resumed brewing its original beers until Frank’s death in 1963.

The company was then managed by his sons, Richard L. and F. Dohrman. The country saw national breweries take off in the 1950s and ‘60s, and this, coupled with a decline in local demand, posed new challenges for the management. The company continued the modernization program by replacing the old copper kettles with new stainless steel ones. Dick Yuengling Sr. praises the hard work of his father and uncle, “If it wasn’t for their loyalty to the business during that very difficult time, the company wouldn’t be here today.” The year 1976 marked a special time for Americans, as it was the 200 year anniversary of the signing of the Declaration of Independence. In celebration of the Bicentennial, the Yuengling family was rewarded as their brewery was placed on national and state registers as “America’s Oldest Brewery.” According to current president Dick Yuengling Jr., “It was the celebration of the Bicentennial that generated renewed interest in us.”

In 1985, Richard (Dick) L. Yuengling Jr., bought the company from his father. The sales-boost that the Bicentennial generated was proving to be too little for the company to survive on, so Dick had to try new risky ideas to help the company avoid a tragic failure. Dick invested the majority of the company’s earnings in updating equipment. The modernization which had began more than 50 years prior was finally starting to reap benefits. Dick claims, “Changes we’ve made over the past few years are beginning to pay off for us. New packaging, increased advertising, and an exceptional distributor/wholesaler network have helped us capture the attention of consumers who are looking for a unique top-quality brew from a small brewer.”

Two years later, the company, thriving under its new America’s Oldest Brewery slogan, reintroduced the Yuengling Traditional Lager, which had not been produced for decades. The decision for reintroduction came from the increase in demand for heavier beers. This beer has served as the flagship taste of Yuengling since then and has developed a unique niche among all beers. There are over 1,000 different lagers, but D.G. Yuengling and Son is so widely known that anyone who orders a “lager” in some areas will get Yuengling’s one-of-a-kind Traditional Lager. According to the company, their lager is famous for its “rich amber color and medium-bodied taste.” Before 1990, two more recipes were produced: the Premium Light Beer and Yuengling’s Original Black and Tan.

Beers consumers have mixed opinions about Yuengling’s traditional product. Travis Edwards of the United Nations of Beer relates the quality of the lager to that of Keystone Light, and says “the beer itself should never be seen outside of college refrigerators, which lack the ability to have standards.” His review was met with striking criticisms. One reviewer labeled Edwards a “micro brew snob.” In fact, Yuengling is not a beer to be judged by beer lovers. In a review by Mike Barkacs, Yuengling Traditional Lager is “about as American as you can get.” The beer is not something to look at and admire, he continues, “the flavor is not complex. It’s not going to lead to discussions about whether or not you can taste the plum undertones. This is a beer you knock back while wolfing down burgers and dogs hot off the grill, tossing a ball around, or just lounging around watching everyone else do all that.”

The growth of the company in the last 20 years has been remarkable. In 1989, only 126,000 barrels were produced compared to the roughly 1.2 million barrels produced in 2005, ranking Yuengling 6th overall among American commercial breweries and second among American-owned breweries, behind Boston Beer Company. Currently the brewery distributes beer in Pennsylvania, New Jersey, New York, Delaware, Maryland, Washington D.C., Virginia, North Carolina, Florida, South Carolina & Alabama.

Still at the helm of the brewery today, Dick has continued to grow his company since taking over. David A. Casinelli, Vice President of Sales and Marketing, said in a brochure, ‘‘Over the past few years, we have made significant financial commitments to advertising. Our primary goal has always been to maintain our regional prominence while having the ability to expand into new urban markets.’’ In 1999, the company acquired Stroh Brewery in Tampa, Florida, expanding its market even further. Dick announced the company’s plan to build a new plant to keep up with the growing demand. The new plant was completed in 2000 and is currently located in Port Carbon, Schuylkill County. The family owned brewery has kept the headquarters in the same town since 1829, and the same structure since 1831, which serves as a testament to the brewery’s dedication to the local market and their rich history. Although the company has not expanded in the last few years, it says that its plans for expansion “are based upon our production capabilities and our ability to properly introduce and service retailers and customers in any new market. Such decisions are based on a market by market basis.” The company acknowledges that there is a demand for its beers across the country, but has proceeded cautiously with its expansion, being sure to not forget its customers and markets still loyal to their beer today.

Yuengling expands into 1st Western state, with beers brewed, sold in Texas

D.G. Yuengling & Son today announced the first step in its westward expansion with distribution of its iconic beers into Texas later this year.

The expansion is part of a joint venture with the Molson Coors Beverage Co. to increase Yuengling’s reach outside of its 22-state East Coast footprint. The brewery anticipates rolling out beer to Texas retail locations in the fall.

“We have heard from consumers all over the country who are excited to enjoy our beer, which is why we’re proud to announce that Texas will be the first Western state we’ll be expanding to,” Wendy Yuengling, chief administrative officer and sxith-generation family member, was quoted in a news release. “We are working hard to ensure our recipes and brewing traditions will be followed to our high-quality standards. We have passionate Yuengling fans in Texas, so we are excited to finally bring them the goods.”

Yuengling’s beers will be brewed in Texas at the Molson Coors Fort Worth brewery.

Armored Yuengling truck leaves Pottsville with secret recipe, headed for Lone Star State

POTTSVILLE, SCHUYLKILL COUNTY (WBRE/WYOU-TV) — Yuengling will be opening up a brewery in Fort Worth, Texas and Friday they took out the recipe book from the catacombs and sealed it up to be shipped off in an armored Yuengling vehicle purchased specially for this trip.

The trip to Fort Worth will take three days and the Yuengling sisters are all excited to start this next chapter.

They will also be traveling down to Texas to work with the new brewers to ensure the final product is made and tastes exactly how it is done in Pottsville.

“I think it’s just an incredible opportunity for us. We have been an east coast brewer all this time and now we finally have the opportunity to expand west, and we are doing it with tight control over our quality and our recipes, and so, it’s very exciting, I think we are all really proud of the fact that we can continue to expand the brand thanks to consumer demand,” said Wendy Yuengling, Chief Administrative Officer and 6th Generation, D.G. Yuengling & Son, Inc.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Cult classic Yuengling beer will be available in Texas this fall for the first time in its 192-year history

Pennsylvania’s D.G. Yuengling & Son, the oldest brewery in the United States, has begun brewing its famous suds in Texas, the Dallas Morning News reports.

Tuesday morning, representatives from the 192-year-old brewery hand-delivered its secret recipes and proprietary yeast strain, setting into motion a partnership between Yuengling and Molson Coors in Fort Worth.

A Texas source for Yuengling's easy-drinking beers is big news for suds lovers, some of whom regularly bring in its products across state lines. Previously, the East Coast brand's distribution has only reached as far west as Louisiana and Arkansas.

The brewery makes 2.6 million barrels per year and reaches nearly two dozen states. Even so, the Morning News reports that the operation still feels small-town, given the extra lengths its owning family has gone to as it kicked off the partnership.

For instance, the book of recipes were sealed inside a crate and transported via armored truck and police escort, according to the Morning News. While that set up may seem like a bit of a marketing stunt, the paper reports that the trek marked the first time the handwritten recipes had ever left their Pennsylvania home.

Jen Yuengling, vice president of operations and the oldest of four sixth-generation Yuengling sisters, actually followed the recipes and yeast to Texas, which she described as “bigger than our entire north region and the last eight states that we’ve launched, combined.”

She'll post up in Fort Worth to oversee the beginning of the brewing process before heading back to the company's Pennsylvania headquarters.

Yuengling's flagship Lager, which makes up for more than 75% of the brewery’s sales Light Lager Golden Pilsner and Flight, a 95-calorie super-light brew, will be available in Texas supermarkets and liquor stores this fall.

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Yuengling ships secret beer recipes to Texas in armored truck

More like they spent $1500 on a day of service for advertising/publicity stunt.

The handful of privately owned pre-prohibition breweries in the US are the most Willy Wonka places on the planet.

The owners haven't discovered the internet yet, thank god.

tbh its probably more secure to send it this way than an email

Jimmy Hoffa is in that box.

You ready for the recipe guys: water, grains, hops and yeast.

Who would want to steal a recipe for a forgettable lager?

If I had to deal with macro adjuncts, lager isn't bad. Better than BMC Lite.

There's better beer than Yuengling, there's cheaper beer than Yuengling, but there's no better cheaper beer than Yuengling.

Does the recipe include secrets to union busting and supporting Donald Trump? Because that's all Yuengling is good for these days.

1. She&rsquos all about vegan foods.

One of Washington&rsquos personal trainers, Nonna Gleyzer, told Shape that the actress &ldquohas always been an extremely healthy eater.&rdquo

&ldquoShe eats a lot of vegan products, with little clean meals throughout the day,&rdquo she explained, adding that the star focuses on lean proteins and veggies.

Washington also told ELLE that she&rsquos also really into juices and smoothies, particularly from Kim Snyder. The celebrity nutritionist is known for her recipes, like this Glowing Green Smoothie, which is packed with spinach, celery, lemon juice, cilantro, and more. &ldquoI try to keep it consistent year-round,&rdquo Washington said.

How Restaurant Health Inspections Work

So what about that fried chicken restaurant with the B rating in the window? Does it mean that you're more likely to get sick from eating a dark meat bucket at this place than if you ate a platter of fried shrimp at the A-rated seafood restaurant down the street? In other words, how much should we really care about restaurant inspection scores?

First, it's important to understand what those letter grades or number scores mean. In general, restaurants are docked a certain amount of points for each violation. And you can find those numbers on the actual inspection report, which most jurisdictions make public. A perfect score is 100. For states and counties that use the letter-grade system, a 90-to-100 point score is an A, 80 to 89 is a B and so forth. Some cities and states require the restaurant to prominently display its most recent grade.

More important than the final score or grade are the specific violations that earned that score. If you really want to know if that chicken joint is safe, you need to look up the inspection report and see if the restaurant committed critical errors that can spread foodborne illnesses, like undercooking food or cross-contamination. Does that mean you'll definitely get sick if you eat there? No, but you can be a more informed consumer.

Second, it's important to understand that restaurant inspections are merely a snapshot of the daily operations of a restaurant. Once or twice a year, inspectors spend a couple of hours inside a business that operates six days a week, 12 hours a day. Since health inspectors are government employees, most of them work daytime hours only, which means they visit most restaurants during lunch shifts, not the dinner rush [source: Hassiotis]. The inspection report may be an accurate representation of what the inspector saw, but it doesn't tell the whole story.

Now there are two ways to think about that snapshot inspection score: as an optimist or as a pessimist. An optimist sees a B rating and thinks, "Well, they caught the kitchen on a bad day and if the violations were really serious, the health department would have shut them down." A pessimist sees that B rating and thinks, "And that's only what the inspector found. Imagine the violations that could happen every other day!"

Ultimately, it's up to the consumer to decide. Inspections are important public services designed to keep restaurant-goers healthy and informed. A low inspection score does not mean that you will get sick, nor does a high score mean that you are guaranteed to be safe. But just be thankful that somebody out there has your back.

Watch the video: Yuengling Company Video (January 2022).