SECAUCUS, N.J. – Shareholders of Anheuser-Busch Cos. Inc. on Wednesday approved the $52 billion sale of the nation's largest brewer to Belgium-based InBev SA, a deal that is set to create the world's largest brewer.

The vote was the latest step necessary to form the company to be known as Anheuser-Busch InBev. The deal, reached in July, is expected to close by the end of the year.

August A. Busch IV, Anheuser-Busch's president and chief executive, said the decision to sell was a difficult one.

"In the end, the board determined that the InBev proposal is in the best interest of our shareholders," he said in a statement. "The merger also provides a promising future for our beer brands and for all stakeholders — employees, wholesalers, retailers and our consumers." Read more...

MILAN (Reuters) - Prices of the most expensive wines have plunged in recent weeks, showing that not even the swish sectors of the economy are immune to the global crisis, top experts said on Tuesday.

The so-called great or fine wines, predominantly French Bordeaux, are often considered to be safe investments because their value grows with time as quality improves, while quantity drops as it gets drunk.

"We had extraordinary high prices in September, but afterwards ... we've seen in October the descent from the absolute top," Serena Sutcliffe, head of Sotheby's International Wine Department, told Reuters at a wine event in Milan. Read more...

RAMONA, Calif. (AP) — Don Cohorst has acres of vineyards, a stash of small-batch vintages and a barn he wants to turn into a cozy tasting room for vino-sipping visitors.

He's convinced he can ply those wine lovers with samples of his Syrah and Muscat Canelli and sell them single bottles for as much as $20 — more than twice the price he now gets from several small retailers.

But his plan and those of many other winemakers in California have been scuttled by a growing backlash among residents who don't want tipsy tourists weaving through their quiet communities, possibly putting locals at risk while increasing traffic congestion and noise.  Read more...

Here's the thing about rosés and me: I buy them by the case. With other wines, maybe I'll buy a couple of bottles -- one to drink, one to stick away -- and if I really like them, I'll think about picking up a few more. It's a considered, rational purchase.

But who can be rational about rosé? At any time during the summer I'll have one bottle open in the fridge, ready for me to pour a glass or two for dinner. There'll be another bottle chilling, because who wants to run out of rosé? And there will be several more just waiting to be tapped. Read more...

Kegs of beer are not noted for their bounce, but they might be in Campustown this fall.

A rubber sidewalk will be installed next week by the city on Chamberlain Street along the side of Fire Station No. 2, which has been a traditional drop-off and delivery point for the mainstay of area bars - keg beer. 

Always a handy excuse, blame it on too much beer. Due to the lack of docking and unloading space in the Campustown area, beer distributors unload hundreds of kegs each year at that spot next to the firehouse. Read more...

Creating a wine plan for a big bold Syrah...

Michael Brill and Mike Z are working with Tom Leykis to create a Big Bad Syrah from the Premier Coastal Vineyard in the Santa Maria Valley. Tom wants a big Syrah -- one that you'll remember as the main event, rather than a wine to play a supporting role... So how do you craft a wine plan that results in this style of wine?

Watch the video here.

The half-dozen visitors gathered in Ballast Point Brewing's tasting room bar are sipping Wahoo Wheat and Black Marlin Porter and dunking pretzels into a crock of bubbling house-made beer cheese.

Jack White, the 41-year-old owner of the San Diego brewery, refills the pretzel bowl and nods toward a large rectangular window behind the bar. He smiles like a proud father and offers a closer look at the new 600-square-foot distillery tucked inside the brewery. Read more...

The Anheuser-Busch-led "Here's To Beer" campaign was launched to help consumers develop a deeper appreciation for beer while providing tools for retailers and distributors to grow their beer business.

Nothing says summer in California more than a margarita. But if you asked 15 bartenders in this town how to make one, they'd each tell you something different.

At San Francisco's Tres Agaves Mexican Kitchen and Tequila Lounge, they don't use the orange liqueur Cointreau or even Triple Sec.

"Well, that's fine," says Matt Burbach of Fonda restaurant and bar in Albany. "But it's not a margarita. It's a Tequila gimlet." Read more...