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Posted May 17, 2006 by Nick Lindauer in Hot Sauce News
 
 

New Summer Item: Budweiser Sauces


Anheuser-Busch and Vita Food Products, Inc. Join Forces to Extend Budweiser Trademark

ST. LOUIS (May 8, 2006) – Summer, an ice cold Budweiser and grilling with friends and family, what could be better? Anheuser-Busch has the answer and is kicking up the grilling season with a new line of Budweiser sauces, including a baste, two barbecue sauces and a wing sauce. Through a licensing agreement, Vita Food Products, Inc. will create and distribute the mouth-watering new line of Budweiser-branded sauces just in time to celebrate Independence Day.

“When we think about summer, we think about getting together with friends, grilling and enjoying ice cold Budweiser,” said Randall Blackford, director of Budweiser marketing, Anheuser-Busch Inc. “There are few things as distinctly American as Budweiser and barbecuing, and our line of Budweiser-branded sauces provides another way for home cooks and grillers to add flavor to their dishes.”

The Budweiser sauce recipes were created by a team of chefs led by Certified Executive Chef, Brent Wertz, at Anheuser-Busch’s Kingsmill Resort in Williamsburg, Va., in conjunction with Anheuser-Busch brewmasters. Recognized for his outstanding culinary expertise, Chef Wertz and his team created the new line in the tradition of Budweiser, using only the finest ingredients to craft special sauces resulting in an exceptional taste experience that will pair perfectly with America’s favorite beverage of moderation, beer. In fact, Budweiser is a key ingredient in the creation of these savory sauces. Vita Food Products has confirmed the alcohol content after production meets all government requirements to be classified as a non-beverage food product.

The Budweiser sauces will be available at grocery, gourmet and convenience stores and in casual dining chains.

“Vita is pleased to partner with Anheuser-Busch to further the brand exposure of Budweiser within the food industry and provide sauces with exceptional tastes similar to that of Budweiser beer,” said Stephen D. Rubin, president of Vita Food Products, Inc.
Vita Food Products, Inc.
The Vita Seafood division is a U.S. leader in the herring and retail packaged salmon markets, and is engaged in several other food segments, including cream cheese, cocktail sauce, tartar sauce and horseradish. The company markets and sells these items under the Vita®, Elf® and Grand Isle® brands. More than 95 percent of Vita Seafood’s sales are in kosher foods.

Vita Specialty Foods, a wholly owned subsidiary of the company, manufactures and distributes honey, salad dressings, cooking sauces, jams and jellies, and gift baskets under the Virginia Brand® name. It also offers a line of salad dressings, gourmet sauces, and beverages under its Oak Hill Farms® brand; and a line of hot sauce-based products under its Scorned Woman® brand name. For more information, visit www.vitafoodproducts.com.

Based in St. Louis, Anheuser­Busch is the leading American brewer, holding nearly 50 percent share of U.S. beer sales. The company brews the world’s largest-selling beers, Budweiser and Bud Light. Anheuser­Busch also owns a 50 percent share in Grupo Modelo, Mexico’s leading brewer, and a 27 percent share in Tsingtao, the No. 1 brewer in China. Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired U.S. and Global Companies lists in 2006. Anheuser­Busch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and is America’s top recycler of aluminum cans. For more information, visit www.Anheuser­Busch.com.

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Budweiser Sauce Recipes

Budweiser Baste
The Budweiser Basting Sauce is a perfect fit for fish, chicken, pork and beef. This sauce has a distinct mustard flavor that’s enhanced with a blend of fresh garden vegetables, herbs and a nice hint of caramelized sweetness. A touch of soy and citrus rounds out this great baste. Below is a recipe that incorporates the best of worlds, the new Budweiser basting sauce accompanied with a distinctive, full-flavored Budweiser beer. Enjoy!

Budweiser Basted Yard Bird
You will need:

– Four each boneless, wing or chicken breasts
– One 14-ounce bottle of Budweiser Basting Sauce
– 12-ounces of Budweiser
– Salt, pepper and granulated garlic

Preparation:

1. Season the chicken with the salt, pepper and garlic.
2. Mix the Budweiser Baste and Budweiser together in a bowl and coat the chicken.
3. Cover and Refrigerate for two hours.
4. Grill the chicken until cooked through and serve with your favorite side.

For an extra kick, add 2-ounces of soy sauce and 1 Tbsp. of fresh minced ginger

Budweiser Wing Sauce
The Budweiser Wing Sauce is built for, what else, a Budweiser! The wing sauce is nicely balanced with the right amount of heat, a hint of sweetness, a nice intermingling of butter and garlic with a pallet cleansing burst of vinegar. This sauce is comfortably mild and can be kicked up for those who love hot and spicy. Below is a recipe that’s sure to get your friends and family talking!

Budweiser Hot Popped Shrimp

You will need:

– 32 Rock Shrimp
– Three-ounces flour
– Two eggs, beaten
– Four-ounces cracker crumbs
– ½- ounce Budweiser Wing Sauce
– One tsp. black sesame seeds
– One tsp. white sesame seeds

Preparation:

1. Bread the shrimp by dusting with the flour, dipping in the eggs, then coating with cracker crumbs.
2. Pop the shrimp into a pan and fry until golden brown.
3. Toss with the sesame seeds and the Budweiser Wing Sauce.

Serve hot!

Budweiser Barbeque Sauce
Budweiser Barbeque Sauce is what barbeque wants to be. Using the best ingredients available, we’ve created a sauce that’s full flavored and unique – it’ll make you wonder how it can be so good! This sauce holds the perfect blend of heat, vinegar, fresh herbs and garden vegetables with subtle notes of hops, malts and rice that only a smooth, distinct Budweiser can add. Place this sauce in your food arsenal and you’ll become an instant crowd pleaser when it’s time to eat.

Barbeque Budweiser Burger

You will need:

– Two lbs. 90/10 ground sirloin
– One egg
– Two-ounces Budweiser Barbeque Sauce
– One clove garlic, minced
– ½-ounce Budweiser Wing Sauce
– Salt, pepper and granulated garlic

Preparation:

1. Blend all ingredients together until well incorporated.
2. Form the meat into 8-ounce patties.
3. Grill over medium flame until medium rare.

Beechwood Smoked Budweiser Barbeque Sauce
The Beechwood Smoked Budweiser Barbeque Sauce offers traditional barbeque flavor with subtle smokiness and a slightly tart and sweet balance that has a caramelized sugar finish. This sauce is complex enough to work with both lighter meats such as chicken, while holding true to bigger flavors like beef and ribs. The special Beechwood chips, made famous in the crafting of our world-famous Budweiser, are used in creating this sauce and the result is a flavor like no other with a finish that is subtly smoky with hints of hops and malt. This incredible sauce will have them clamoring for more.

Beechwood Smoked Barbeque Brisket

You will need:
– Two lbs. beef brisket
– One-ounce salt, pepper and granulated garlic

For Brisket Marinade:

– Three cups Beechwood Smoked Barbeque Sauce
– ½ cup Worcestershire sauce
– ½ cup Budweiser
– One cup beef stock
– One lime, juiced
– ¼ cup chopped parsley
– ½ cup brown sugar
– Five green onions, chopped
– Three cloves of garlic, mashed

Preparation:

1. Mix all of the marinade ingredients together well and marinate the brisket for up to 24 hours.
2. Remove the brisket from the marinade and sear off in a hot pan with a small amount of oil.
3. In a large roasting pan, place the marinade and the brisket.
4. Cover and cook for 2 – 2 ½ hours in a 350 degree oven.
5. When the brisket is fork tender remove from the oven and set aside.
6. Reduce the marinade until it coats a spoon and serve with the brisket.

Also, for your information here is a brief biography on Brent Wertz:

Brent E. Wertz Biography –
Brent Wertz, Certified Executive Chef (CEC), graduated from The Culinary Institute of America in 1987 with high honors. Upon graduation he began his culinary career working at renowned hotels from California to Scotland and has honed his craft for nearly two decades working on a variety of multi-regional cuisines. Wertz went on to earn the distinction of Certified Executive Chef from the American Culinary Federation.

In 2002 Wertz joined Anheuser-Busch’s Kingsmill Resort & Spa as Vice President of Food and Beverage where he oversees 11 food and beverage outlets. His culinary skills have played a major role in Kingsmill Resort & Spa’s winning local and national awards including the AAA “4-Diamond Award,” Conde Nast’s “Gold List,” Meeting and Conventions Magazine’s “Gold Key Award,” and Resort & Great Hotels “Connoisseur’s Choice Award.” In addition, Wertz has instituted an American Culinary Federation Apprentice program and serves as the National Apprentice Chair. He has also developed a line of Kingsmill signature sauces and seasonings and has been featured in PBS specials as well as on the Food Channel’s “Follow That Food.”


Nick Lindauer

 
The Original Hot Sauce Blog