Welcome to 1-800-Beer Club.Com! 1-800-Beer Club.Com offers Platinum Medal and Gold Medal winning beers to our members from all over the world.
We are privileged to offer you Beer of The Month Club, Micro Brew Beer of The Month Club, International Beer of The Month Club, German Beer of The Month Club, Belgian Beer of The Month Club, French Beer of The Month Club and Japanese Beer of The Month Club.
Our Beer of The Month Clubs represent some of the major specialty beer styles. From authentic abbey ales, abbey-style ales, artisanal ales including wheat, blond, brown, triple, strong golden ale, barley wine ale as well as Flemish red ale, and finally traditional Belgian Lambics.
We believe you will find the beers described in our "Beer of the month clubs" among the very best in their styles. Our distinctive beers offer an intriguing variety of flavor, aroma, and character. We hope you will approach them with an open mind and palate, and of course we welcome your comments.
We are privileged to offer you Beer of The Month Club, Micro Brew Beer of The Month Club, International Beer of The Month Club, German Beer of The Month Club, Belgian Beer of The Month Club, French Beer of The Month Club and Japanese Beer of The Month Club.
Our Beer of The Month Clubs represent some of the major specialty beer styles. From authentic abbey ales, abbey-style ales, artisanal ales including wheat, blond, brown, triple, strong golden ale, barley wine ale as well as Flemish red ale, and finally traditional Belgian Lambics.
We believe you will find the beers described in our "Beer of the month clubs" among the very best in their styles. Our distinctive beers offer an intriguing variety of flavor, aroma, and character. We hope you will approach them with an open mind and palate, and of course we welcome your comments.
Samichlaus Ale - 6 Pack - 330 ML
Product Description
“Samichlaus” beer is brewed once a year, in each case on December 6th, and stored and matured afterwards for over 10 months before it is bottled. "Samichlaus” beer can mature for many years in the bottle; older vintages obtain a complexity and receive their creamy warm aftertaste. This beer can be served with heavy meals and desserts, particularly with chocolate - or as digestive and meditations drink. According to the Guinness Book of Records, it is the strongest lager beer in the world with 14 % alcohol and 32° original extract content. It is brewed exclusively of natural raw ingredients after the purity requirement of 1516. “Samichlaus” beer is filled in a 0.33 litre designer bottle embossed with Schloss Eggenberg and in barrels of 15 and 30 litres for export.
Schloss Eggenberg has been in the possession of the family Forstinger-Stöhr for over 200 years. It was mentioned for the first time approximately 1000 years ago, and since the 14th century, beer has been brewed in Schloss Eggenberg. The "liquid bread" was brewed exclusively for the inhabitants of the area at that time. Since 1681, beer specialities have been commercially produced at Schloss Eggenberg. Approximately 200 years ago, the brewery was acquired by the ancestors of today's owners, and since then constantly developed and modernized.
971 Unauthenticated documentation of the emergence of Eggenberg
1274 One half of the grounds were left to the clerk Heimricus of Inne
1287 Tiemo of Eggenberg is authentically mentioned
1312 Hans the Eggenberger is authentically mentioned
1342 Stephan Eggenberger is invested with Eggenberg
1524 The Fernberger family comes into the possession Eggenberg
1548 Johann Fernberger donates the hospital Tanglberg
1625 Adam, Count Herberstorff acquires Eggenberg
1649 Wenzel, Count of Prinzenstein buys Eggenberg
1651 Ludwig, Count of Kuefstein buys Eggenberg
1680 Monastery of Kremsmuenster buys Eggenberg
1681 Michael Weismann buys the brewery - beginning of the commercial enterprise
1736 Sigmund Ferdinand and Maria Payrhuber buy the brewing house
1787 Johann Michael Buderus takes over the brewery
1803 Johann George Forstinger buys the brewery (great-great-great-grandfather of the today's owners)
1811 His son, Franz Forstinger, takes over Eggenberg
1865 Carl and Caroline Forstinger take over the brewery
1877 A fire destroys residence buildings and the “Maierhof”
1892 After Carl Forstinger passes away, his widow, Mrs. Caroline Forstinger, leads operations at the brewery
1927 After the death of Mrs. Caroline Forstinger, her daughters Maria Forstinger and Emilie Stöhr take over Eggenberg
1945 After the Second World War, their children, Caroline (Lilly) Stöhr, Gertrude Stöhr and Karl Stöhr, enter into the operation of the brewery Eggenberg
1981 The present owner certified merchant (Dkfm.) Dr. Karl Stöhr, takes over Eggenberg from his ancestors
The brewery Schloss Eggenberg in the Salzburg Lake District (Salzkammergut) is one of the leading speciality breweries in Europe with a high export quota. Numerous gold medals and honours at fairs throughout the whole world give witness to the first-class quality of Eggenberg’s beer specialities. The beers from Schloss Eggenberg are gladly drunk throughout all of Europe, America, Asia and Australia. The total output of the brewery amounts to approximately 160,000 cubic litres annually, naturally brewed after the German purity requirement of 1516. Schloss Eggenberg is certified and validated according to DIN EN ISO 9001 after the EMAS regulation.
Water Water is not only an elemental liquid; it is also of fundamental importance for each beer. How well, or how refined, a beer tastes depends to a large part on the quality of the water. Naturally as Austrians, we are very fortunate in this regard. Our water is known world wide for its purity and outstanding quality (few nitrates, etc.). In addition most breweries possess stores of water that are shielded from negative environmental influences. Some even possess, like Schloss Eggenberg, their own centuries-old source of water; a palace spring.
Hops The Humulus Lupulus, here simply known as common hops, is the bitter in the beer. The tender-green climbing plant contains Lupulin, which is responsible for the bitter taste and in addition for fine, ethereal, oils that strengthen the flavour and aroma. Furthermore, hops are strongly involved with the quality and development of the foam and shelf-life of the beer. Approximately 900 years ago, beer’s magical charms were mentioned for the first time by none other than Hildegard of Bingen. Austrian hops come, to a large extent, from the regions of the Upper Austria “Mühlviertel” and “Waldviertel”, and from southern Styria, and as amusing as it sounds, hops are female. In this way, hops do not propagate in an uncontrolled manner and form oily seeds. Everything is done so that our beer remains really, “our beer”.
Malt Pure malt tastes sweet and a little sticky, like unrefined brown sugar. Through the proper germination of brewer’s barley, malt, the counterpart in regards to the taste of hops, is achieved. The strength of the barley is transformed during germination into water-soluble sugar. The process is stopped with what is known as Darren (if not all of the strength of the grain is needed). The result is called malt. When malt and yeast interact, then alcohol develops through the process of fermentation. However, malt is not only important for the taste and the emergence of alcohol, but also for determining the colour of the beer. Light coloured beer is brewed with light malt, dark beer with dark malt. The final amount of sweetness in the taste of the beer is not prescribed, but is completely incumbent upon the artistry of the brewing.
Beer as part of a healthy diet
History of the beer belly should once and for all finally be rewritten. The truth is that beer supplies fewer calories than most alcohol-free beverages. It also stands completely apart from the high discrepancy of the many calorie-rich alcoholic drinks.
In addition, there are a quantity of important things in beer: valuable vitamins, compensatory minerals (potassium for healthy blood pressure), a lot of magnesium (for the prevention gall and kidney stones), active compounds that prevent dismantling of calcium in the bones, and soluble fibre which provides for good intestinal function and contribute to the lowering of cholesterol. Additionally, beer drinkers are protected from "Helicobacter pylori", an organism that causes ulcers.
Naturally, the beneficial affects of these positive factors really occur only when beer is consumed in moderation.
Moderate consumption of alcoholic beverages is healthy
Good to know: The moderate enjoyment of alcoholic beverages not only tastes good, but is also healthy. Several studies world wide have directly come to this realization.
They prove that beer, when drunk in moderate quantities, protects from cardiovascular diseases like heart attack and forms of stroke. One even estimates that the daily admission of 30 grams of alcohol (corresponding to 3 glass of beer) can reduce the risk of an illness to the cardiac system by 24.7 %. The reason for this fact might be on the one hand that alcohol increases the "good" HDL cholesterol. Already 1 glass of beer allows the HDL cholesterol index to rise up to 4 %. Secondly, alcohol works against the formation of blood clots.
Researchers have even increasingly vouched for the fact that moderate consumption of alcohol prevents the formation of gall stones, osteoporosis and diabetes. Naturally, with all the studies outside variables, such as life-style, nutrition, pre-existing illnesses, etc, must be considered. However, the results still remain interesting: Moderate consumption of alcohol decreases the risk of heart and circulatory illness by 17 %. Moderate enjoyment of alcohol equates - as preventative measure - with the ingestion of aspirin, weight control and physical exercise.
Schloss Eggenberg has been in the possession of the family Forstinger-Stöhr for over 200 years. It was mentioned for the first time approximately 1000 years ago, and since the 14th century, beer has been brewed in Schloss Eggenberg. The "liquid bread" was brewed exclusively for the inhabitants of the area at that time. Since 1681, beer specialities have been commercially produced at Schloss Eggenberg. Approximately 200 years ago, the brewery was acquired by the ancestors of today's owners, and since then constantly developed and modernized.
971 Unauthenticated documentation of the emergence of Eggenberg
1274 One half of the grounds were left to the clerk Heimricus of Inne
1287 Tiemo of Eggenberg is authentically mentioned
1312 Hans the Eggenberger is authentically mentioned
1342 Stephan Eggenberger is invested with Eggenberg
1524 The Fernberger family comes into the possession Eggenberg
1548 Johann Fernberger donates the hospital Tanglberg
1625 Adam, Count Herberstorff acquires Eggenberg
1649 Wenzel, Count of Prinzenstein buys Eggenberg
1651 Ludwig, Count of Kuefstein buys Eggenberg
1680 Monastery of Kremsmuenster buys Eggenberg
1681 Michael Weismann buys the brewery - beginning of the commercial enterprise
1736 Sigmund Ferdinand and Maria Payrhuber buy the brewing house
1787 Johann Michael Buderus takes over the brewery
1803 Johann George Forstinger buys the brewery (great-great-great-grandfather of the today's owners)
1811 His son, Franz Forstinger, takes over Eggenberg
1865 Carl and Caroline Forstinger take over the brewery
1877 A fire destroys residence buildings and the “Maierhof”
1892 After Carl Forstinger passes away, his widow, Mrs. Caroline Forstinger, leads operations at the brewery
1927 After the death of Mrs. Caroline Forstinger, her daughters Maria Forstinger and Emilie Stöhr take over Eggenberg
1945 After the Second World War, their children, Caroline (Lilly) Stöhr, Gertrude Stöhr and Karl Stöhr, enter into the operation of the brewery Eggenberg
1981 The present owner certified merchant (Dkfm.) Dr. Karl Stöhr, takes over Eggenberg from his ancestors
The brewery Schloss Eggenberg in the Salzburg Lake District (Salzkammergut) is one of the leading speciality breweries in Europe with a high export quota. Numerous gold medals and honours at fairs throughout the whole world give witness to the first-class quality of Eggenberg’s beer specialities. The beers from Schloss Eggenberg are gladly drunk throughout all of Europe, America, Asia and Australia. The total output of the brewery amounts to approximately 160,000 cubic litres annually, naturally brewed after the German purity requirement of 1516. Schloss Eggenberg is certified and validated according to DIN EN ISO 9001 after the EMAS regulation.
Water Water is not only an elemental liquid; it is also of fundamental importance for each beer. How well, or how refined, a beer tastes depends to a large part on the quality of the water. Naturally as Austrians, we are very fortunate in this regard. Our water is known world wide for its purity and outstanding quality (few nitrates, etc.). In addition most breweries possess stores of water that are shielded from negative environmental influences. Some even possess, like Schloss Eggenberg, their own centuries-old source of water; a palace spring.
Hops The Humulus Lupulus, here simply known as common hops, is the bitter in the beer. The tender-green climbing plant contains Lupulin, which is responsible for the bitter taste and in addition for fine, ethereal, oils that strengthen the flavour and aroma. Furthermore, hops are strongly involved with the quality and development of the foam and shelf-life of the beer. Approximately 900 years ago, beer’s magical charms were mentioned for the first time by none other than Hildegard of Bingen. Austrian hops come, to a large extent, from the regions of the Upper Austria “Mühlviertel” and “Waldviertel”, and from southern Styria, and as amusing as it sounds, hops are female. In this way, hops do not propagate in an uncontrolled manner and form oily seeds. Everything is done so that our beer remains really, “our beer”.
Malt Pure malt tastes sweet and a little sticky, like unrefined brown sugar. Through the proper germination of brewer’s barley, malt, the counterpart in regards to the taste of hops, is achieved. The strength of the barley is transformed during germination into water-soluble sugar. The process is stopped with what is known as Darren (if not all of the strength of the grain is needed). The result is called malt. When malt and yeast interact, then alcohol develops through the process of fermentation. However, malt is not only important for the taste and the emergence of alcohol, but also for determining the colour of the beer. Light coloured beer is brewed with light malt, dark beer with dark malt. The final amount of sweetness in the taste of the beer is not prescribed, but is completely incumbent upon the artistry of the brewing.
Beer as part of a healthy diet
History of the beer belly should once and for all finally be rewritten. The truth is that beer supplies fewer calories than most alcohol-free beverages. It also stands completely apart from the high discrepancy of the many calorie-rich alcoholic drinks.
In addition, there are a quantity of important things in beer: valuable vitamins, compensatory minerals (potassium for healthy blood pressure), a lot of magnesium (for the prevention gall and kidney stones), active compounds that prevent dismantling of calcium in the bones, and soluble fibre which provides for good intestinal function and contribute to the lowering of cholesterol. Additionally, beer drinkers are protected from "Helicobacter pylori", an organism that causes ulcers.
Naturally, the beneficial affects of these positive factors really occur only when beer is consumed in moderation.
Moderate consumption of alcoholic beverages is healthy
Good to know: The moderate enjoyment of alcoholic beverages not only tastes good, but is also healthy. Several studies world wide have directly come to this realization.
They prove that beer, when drunk in moderate quantities, protects from cardiovascular diseases like heart attack and forms of stroke. One even estimates that the daily admission of 30 grams of alcohol (corresponding to 3 glass of beer) can reduce the risk of an illness to the cardiac system by 24.7 %. The reason for this fact might be on the one hand that alcohol increases the "good" HDL cholesterol. Already 1 glass of beer allows the HDL cholesterol index to rise up to 4 %. Secondly, alcohol works against the formation of blood clots.
Researchers have even increasingly vouched for the fact that moderate consumption of alcohol prevents the formation of gall stones, osteoporosis and diabetes. Naturally, with all the studies outside variables, such as life-style, nutrition, pre-existing illnesses, etc, must be considered. However, the results still remain interesting: Moderate consumption of alcohol decreases the risk of heart and circulatory illness by 17 %. Moderate enjoyment of alcohol equates - as preventative measure - with the ingestion of aspirin, weight control and physical exercise.
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