L&F Distributors

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  • 11th Annual BBQ & Chili Cook Off
    6FebRead more
  • Digital Workshop Draws a Crowd in St. Louis

    More than 150 Anheuser-Busch employees from across the company convened in Downtown St. Louis this week to attend an in-depth digital workshop. The three-day event was designed to bring groups from a variety of backgrounds together to discover and discuss current and future plans A-B and its brands are setting in motion from a digital marketing perspective.

    “By educating employees in every area of our business on best practices—what we’re doing vs. what other companies are doing—we can position ourselves to become the best CPG company in digital,” said Lucas Herscovici, vice president, Digital.

    In addition to Paul Chibe and Blaise D’Sylva, attendees heard from leaders at Facebook, YouTube and Vice, who shared insights into where social platforms are heading and how brands can leverage their channels to reach and engage with more beer drinkers. Examples and compelling data on all aspects of digital marketing—including social, video, web and mobile—helped demonstrate the power of creating and sharing fresh, relevant content with target audiences.

    “I think everyone enjoyed the sessions and learned something from the workshop. You could see that spark of curiosity and excitement in the crowd,” said Becky Wallace, manager of A-B Digital Literacy.

    “We plan to conduct similar workshops in the future and build on this exciting momentum by bringing in additional speakers who are experts in the various channels of digital marketing,” added Herscovici.

    Blaise D'Sylva at July 2013 Digital Workshop

    Blaise D’Sylva at July 2013 Digital Workshop

     

     

     

     

     

     

     

     

     

     

     

     

     Anheuser-Busch employees attend July 2013 Digital Workshop

    26JulRead more
  • Brewmaster Blog: Beechwood Aging
    brewmaster Bryan Derr beechwood chips

    Brewmaster Bryan Derr holds a beechwood chip, an essential component in the Budweiser brewing process

    Hi, I’m Bryan Derr, a brewmaster at the Anheuser-Busch St. Louis Brewery. Today we’re sending one of our 6,000-barrel fermentors of Budweiser to our beechwood chip tanks to begin maturation. Beechwood is a very fibrous material that provides a nice comfortable resting place for the yeast as it finishes the work of creating Budweiser. Nurturing our yeast is critical to ensure we have just the right flavor for Budweiser, so the beechwood is like the lawn-chair for yeast after a nice day at work. Twenty-one more days and this beer will be ready to be enjoyed by a group of friends!

    23JulRead more