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June 08, 2009
2:07
‘I paid $95 to get in, but I don’t care about beer’
» ‎ Appellation Beer: Beer From a Good Home

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People who are predisposed to spend $95 to attend a beer and food festival say “high quality” is their main priority when purchasing beer, as opposed to low price or brand recognition.

Is this news?

Here are excerpts from the Brewers Association press release:

On Saturday, May 30, over 1,900 attendees enjoyed craft beer and food pairings from 68 craft breweries at the sold-out SAVOR: An American Craft Beer & Food Experience at the National Building Museum in Washington, D.C. A post-event survey conducted by the Brewers Association finds that demand for quality beer remains high despite the economy. An overwhelming 91.4 percent of surveyed attendees said the economy has not affected the quality of beer they purchase. In addition, 98.8 percent of respondents cite “high quality” as their main priority when purchasing beer, as opposed to “low price” or “brand recognition.”

When it comes to spending habits, over half (54.9 percent) of surveyed SAVOR attendees said they spend more than $50 per month on beer, while 36.6 percent spend between $25 and $50 and only 8.6 percent spend less than $25 per month. And contrary to popular belief, many beer lovers enjoy other fermented beverages as well. Nearly half of respondents (46.9 percent) claimed to look outside the beer glass and consider themselves to be cross drinkers (enjoying a combination of beer, wine and/or liquor), while 51.6 percent identify themselves as beer lovers exclusively.

Survey Methodology: The Brewers Association survey of SAVOR: An American Craft Beer & Food Experience attendees took place online from June 1-2, 2009, with data derived from 257 respondents.

I find the idea that this survey of people who paid $95 to attend SAVOR (ticket details) was conducted and that the results might have meaning so strange I can’t think of anything flip to write.

1:40
Face to Face Beerfest 2009: Recap
» ‎ Brewed For Thought

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This past Saturday was a big day for beer festivals. While it would have been easy for me to stay in Monterey and hit up the festival hosted this year by Chris Nelson, aka the Beer Geek, I wanted to be at home for Beerfest here in Santa Rosa.

I arrived at the Well Fargo Center early enough to get a lay of the land and do some talking before the gates opened up. While everyone was setting up, I made sure to peak at kegs and tap handles to help scoop the folks waiting in line via Twitter. All of this running around sure did build up quite a thirst, and I was ready for the handle to open.

With a lay of the land etched in my brain and a list of beers I wanted to try, I headed outside to the Sierra Nevada tent. This was one of the first tents I saw when I came through the gates that day and saw they brought a few bottles of their new Kellerweiss. Sierra Nevada uses a shallow open fermentation to build the complexity of flavors in this beer, similar to the processes used in Bavaria. The result is a flavorful hefeweizen that is easy to drink. In the end, Kellerweiss fits somewhere between the aggressive yeasty flavors of Bavarian Hefweizens and the muted flavors of many from this side of the pond.

With the new beer out of the way, I began a general scouring of the festival, grabbing my favorites as well as a good selection of new beers that were available for the day.

I have to say, my impression of the festival were nothing but positive. The crowd was big and loud, but there weren’t the drunken horror stories that typically dominate some festivals. In general, it was a bunch of people having a good time.

Also, there was the beer selection. Not only did the organizers make sure an impressive list of breweries showed up, but they also showed restraint. There were no Budweiser, Corona, Miller, etc to be seen. At times it feels as if some festivals bring in fizzy yellow beers simply to boost the numbers of breweries in attendance. Without these breweries, the festival didn’t feel overly crowded. As usual, quality beats out quantity.

On the topic of quality, there was the food. I didn’t come close to tasting all the food available at the event (I’m not sure it would have been possible) but what I did try was fantastic. It started with a grilled lamb chop and parsnip puree from Hopmonk and went on to include homemade cheese from the Beverage People, BBQ pork and beef sandwiches, bratwurst, and even a whole produce stand full of fresh fruit.

At the end of the day, I was full of some fine beers and tasty food. The weather proved to be wonderful despite early forecasts for a few rain drops. I have to say, Beerfest has stepped up as one of my favorite beer festivals thanks to a commitment to bringing in quality components.

Enough talking already, here are the pictures.

0:31
Beer In Art #31: Mark Stosiak’s Beer Bottles
» ‎ Brookston Beer Bulletin

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I haven’t highlighted a contemporary western artist for awhile, so today’s works of art brings us forward once again for a painting completed just three years ago. It was painted by Canadian artist Mark F. Stosiak in 2006. It’s called Beer Bottles and features two Canadian beers, Moosehead and Le Cheval Blanc.

Stosiak’s website only reveals “I’m a Canajun, eh?” and at his Trollboy blog, he doesn’t tell us anything personal but he does talk a little bit about the process of his art:

The process of creating is what I find the most fun. The smell of oil paint, the texture, the act of mixing and applying colour to the surface. running out of paint and reloading the brush. The feel of the pencil scratching back and forth on paper. Smoothing clay with my fingers and detailing with various tools like dental picks, searching for different tools or making my own. Getting a colour or shape just right. Getting my hands dirty.

There’s a little more information on Stosiak at his biography at the Digital Consciousness Artist Database, which lists the following:

Biography: Living in Montreal, Quebec, Canada, he spends a great deal of time trying to get the world in his head onto paper and canvas. Country: Canada Birthyear: 1974 Media: oil Style: surrealistic Subjects: other, A variety of strange creatures, places, and situations

The majority of his artwork is actually fairly surreal, and in fact these beer bottles are a very small part of his online oeuvre that involve fairly normal subjects. He mostly does these delightfully weird creatures he calls Monstah’s.

Apart from his own regular website, he also displays his artwork at Trollboy’s Blog, which is where the beer bottles painting is shown. He also has a gallery at Deviant Art.

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If you enjoyed this post or the Bulletin generally, please consider buying me a pint

0:21
PETE'S BRASS RAIL & CAR WASH
» ‎ Pacific Brew News Blog

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Well...apparently the joke is pretty much on anyone and everyone that ever steps foot into Pete's Brass Rail and Car Wash located at 201 Hartz Avenue, Danville California. Pete's (there is no Pete) is a nice midsized neighborhood bar with 20 taps of all craft beer goodness and a full menu of typical and not so typical pub fare.
Terri and I stopped in at around noon on Sunday and found a couple seats at the bar. We pulled out our bar stools, she hung her purse on the conveniently placed hook under the bar top as I lifted my foot up to place it on the brass rail......nope....no brass rail either.....
The two bartenders were quick to throw us the food and beer menus claiming that "Looking at the tap handles won't tell you what's pouring".
They were right....The Stone IPA handle was actually hooked up to a Stone Pale Ale keg, The Speakeasy Big Daddy IPA was dispensing Speakeasy Untouchable Pale Ale and the Deschutes Mirror Pond handle filled a glass with Mirror Mirror Barleywine.
I stuck to reading the beer menu after that. Drakes IPA, Pliny the Elder, Red Rocket, Racer 5 stood out as did Pyramid's Imperial Hefeweizen, Russian River Damnation and surprisingly Rubicon's Purple Mia Bock. There were also tap handles for Tied House, Napa Smith, Widmer, Sierra Nevada and a couple more Drakes products.
I tried the Ale Smith Pale and Terri went straight for the Racer 5. As we sipped our first beers of the day we couldn't help notice how busy the place was becoming. The bartenders were trading jabs and insults between watching the A's and Giants games whilst simultaneously concocting some killer looking over-the-top spicy Bloody Marys. I asked if the place was always that busy and the bartender gave me a blank stare and said "It's slow so far".
We eventually had to nibble something and ordered a batch of garlic fries. The best part of those fries is that they're served with a little tub of Cayenne Mayonnaise which is apparently a house specialty. Creamy with a nice kick. Excellent.
After another couple of brews I finally found a little note on the bottom of the food menu that read "There is no Brass Rail, there is no car wash and who the hell is Pete?"
By then of course it seemed to all make at least as much sense as all the patron's names that were printed from top to bottom on the wall opposite our seats.
All the names represented customers that have tried at least 500 different pints of Pete's offerings over the years....... Deschutes Red Chair IPA was the latest beer to make the list...coming in at #1342. Only 496 more pints and I get my name on that wall. I wonder if there are any jobs and affordable housing available in the Danville area.

June 07, 2009
23:44
Ninkasi Brewing - Spring Reign Ale
» ‎ My Beer Pix

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[caption id="attachment_2666" align="alignleft" width="328" caption="Ninkasi Brewing - Spring Reign Ale"][/caption] Relaxing with one of the beers given to be by Ninkasi Brewing when I visited Eugene, Oregon in April. After sampling many big beers on tap yesterday (Cuvee de Tomme, Older Viscosity, Angels Share (Brandy), 3rd Anniversary IPA, among others) something ...

22:00
KOTBR #75 - Secret Meeting of the (Expanded) Knights of the Beer Roundtable
» ‎ Hoosier Beer Geek

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Last week we used the latest (and perhaps least reliable) in internet technology to send out a message to 945 of our twitter followers - a message that read as follows:
Interested in helping us review a few beers next Wednesday (maybe even for free)? Limited Seating... Send us a tweet/message.
The idea: bring the Hoosier Beer Geek Knight of the Beer Roundtable experience to the people.

The response was quick, and within two days we had a full list of attendees. What they didn't know was where they were going. To keep the event (and the supply of free beer) under wraps, we held onto that detail until the day before.

The results of all this mystery? A Belgian-style beer roundtable (via World Class Beverages) at Broad Ripple's Union Jack Pub. This time we asked our guests to write the reviews for us. We pushed for haiku... and had a few takers.

The results of the expanded KOTBR:

Beer #1: Wittekerke - 3.25 Mugs

* Lemony, crisp, clear. I wish there was more spice though.
* Very crisp and clean. Good summer beer.
* Tastes like an orange /Had sex with a bottle of /Tasty, tart champagne.
* Citrus-y vanilla/tart but refreshing tasting/I love witbeers.
* Mild, light + fizzy with crisp finish. Beer though was lacking in a bit of flavor.
* Light, crisp, something that I'm not sure if I would order too often.
* Very refreshing, smooth and subtle, but leaves some complexity to be desired. Mineral aftertaste...Perhaps a "good in large volumes" beer.
* Very mild Witte beer/Tastes of spice and mineral/No hops, but not bad.

* My fiance' hates beer and she would love this. Light + mild, but lets the flavors and spice shine through. Perfect for a hot afternoon.
* Easy drinking white/With a bubbly aftertaste/Real champagne of beers.
* Looks like a Hefeweizen. Has a heavy carbonated feel/aftertaste. Doesn't have a strong scent or taste. Overall decent, but not very exciting.
* Clean, crisp, refreshing/light.
* Tempered, bitter finish (nice, not bad), lingering effervescence. Orange?
* They call it a wit/But it tastes like a lager/Bring me another.
* Very light. Has a lager aftertaste. A little bit cider taste in the end. If you like American lite beers, this is for you w/ a little more creaminess.
* Pale straw - color - rich white head. Medium mouthfeel. Slight alcohol burn even at 5% - Slightly herby, much less pronounced than Hoegaarden - Tartness seems cidery.
* Mild aroma/slight sweet followed by sour. Mid spice (hits nose). Follows through with a little heaviness - Mild overall, good standard wit.
* Green apple, dry white wine. Not as fruity as expected, refreshing, highly carbonated.
* Aroma is a mix of floral and fruit. Not too fruity. Light and easy to drink.
* Light, spritzy, refreshing. Could have a fuller mouthfeel. Some tartness. Could use some more spice in flavor. Could be a bit more complex, lacking some flavor components - Spice, citrus.
* Less spicy than standard wit. Good balance of wheat malt flavor + light yeast character w/ background spices (white pepper, coriander ?). Tartness good for style, would improve w/ more bottle carbonation.
* Nice light wheat flavor. Slightly effervescent. Spices don't overpower the beer but support + bring the wheat flavor forward.
* Very mild, not spicy, light, crisp.
* Nice spicy nose, mild spicy flavor character, good mouthfeel. Overall respectable.
* Pretty light tasting, spiciness is understated.
* Cloudy, citrusy lemon rind taste w/ a bit of spices. The nose is very similar to the taste; citrus and spice.

Beer #2: Ommegang Hennepin - 3.72 Mugs

* Hammy nose, cloudy in appearance. Spicy lemony flavor.
* Very flavorful and would be great with food.
* Grapefruit. Lots of grapefruit in the aroma. Very strong taste, I can almost taste the alcohol. Can't place the spice, but there's an almost bitterness I'm not a fan of. If I get bitter, I want hops.
* Strong scent of lemon / Many bubbles bite my tongue / Oh dang, bitter now.
* Big bold fruity flavor.
* TASTY.
* Great nose which barely lives up to the intense woody and citrus fones. Hint of strawberry? Wonderful aftertaste, well layered. Yum, yum, yum.
* Man that is good hooch / Flavors of citrus and spice / Strawberries, slight hop.
* Beautiful spices / Wrapped in golden honey cream / Ready for one more.
* Beer is dry and sweet / And just like a Hilton girl / It's rich and easy.
* Great flavor with great taste / Orangy smell and a citrus airy crisp / I suck at doing haikus.
* Slight tart/sour aftertaste / golden color / nice head. Smell ban...(?I think that says banana?) / like it more when it warms up a hint.
* Banana nose, some flowery, sweet notes.

* Very bubbly. This one tickles the mouth. This is a bit dry and fairly sour. Very strong spice flavors. Better sipping beer than gulping.
* Good head w/ a clear light amber color. So much carbonation, difficult to taste the subtle flavors. Hint of coriander + pepper.
* Better w/ a mouthful. Too little slips to the side of the palate. Overwhelmed by foam - very effervescent. Malty, slightly peppery with a sour, dry finish.
* "Slight" sour nose / Good Belgian head / great body good finish - melts on palate - mild finish for higher alcohol content - SOLID SAISON.
* Much more robust than wit. Funky fruit smell. Yeast flavor. Light for its high alcohol content. Like mixing wit with Delirium.
* Distinct taste - some sort of spice, crisp.
* Spice and alcohol big in aroma. Black pepper + rubbing alcohol. Candied orange, marmalade, dries out the mouth. Alcohol warmth. Bitter aftertaste, Bubble-Yum.
* Reminds me of long walk in Southern IN during a summer afternoon. Clovey, thick & ripe with flavor! Just like the poison songs - it's "hot skicky sweet from your heads to your hops" - not really how the song goes but fits well within this context plus I don't think Brett Michaels will sue me; he's too busy on the Rock of Love bus.
* Dryness is near perfect for style. Carbonation + white fluffy head present with distinction in the glass. Would like to get more malt complexity to balance yeast character in the mid-palate. Alcohol warmth in finish complements spicy yeast.
* Spicy, clove aroma. Dry finish, very tart. Very slight orange peel flavor.
* A bit more clove spice, nice citrus linger. Taste the alcohol more than Wittekerke (which I like!)
* Good nose, good carbonation, nice malt start, good Belgian character, dice dry finish.
* Smooth, nice bitter aftertaste.
* Stable head that fills 50% of the cup. Nice hoppy bite that is balanced with some spice. Not much on the nose. Very bubbly. Bitterness settles on the back of the tongue.

Beer #3: Orval - 3.53 Mugs

* Soapy, spicy.
* A LOT OF HEAD!!!
* Tons of head. More head than a red light district. Starts off spicy, then levels out to a nice aftertaste. No idea what flavors I'm tasting, but I like it.
* Like baking muffins/It's the head that never stops/Otherwise, bitter
* A very unique taste to this one. Very earthy with nice hop side flavors.
* Leaves a dry memorable taste. Would definitely drink more than... trailed off here.
* Musty and strangely sweet nose, very peppery but "live" flavor, mild hop aftertaste. Would be great w/strong cheeses.
* What a unique brew/Brett and hops unlike most/Aroma fights taste.
* This beer has a massive dome. Very muted flavor and aroma. Very smooth.
* Easy on the tongue/ And it's funky on the nose /Would not pay full price.
* A smokey scent fills nose, fills the mouth with religious blows It is the Trappistry bandit.
* Fruity aroma / not like anything I've ever had before. Lots of foam, very smooth aftertaste.
* Tastes like biting a cigar - earthy but full of tannins. The more I drink it, the less I like it - but thanks for presenting it!

* Thick head on thick flavor. Darker with medium dryness and a hint of the sour flavor from earlier. This would go great with a chocolate raspberry or strawberry.
* This is Bananas / B-A-N-A-N-A-S / Frothy + tasty (was crossed out on sheet) Cloudy, dark golden color. Slight banana aroma. Good!! Would have another.
* Medium body, thick gold head - cloudy golden color well-balanced slightly malty.
* Mild nose, great bite - would agree that it is a pale/possible Belgian IPA -> without finish of bitterness > Leaves a great aftertaste.
* Slight sock smell. Slight Rose smell. Hoppier than others, but still sour apple hint. Extreme carbonation steals flavor.
* Very carbonated, hoppy. Sour taste at the end.
* Little Funky...(a word I can't read...looks like BASEIRFWL) Goaty? Very fizzy, bitter aftertaste, Some citrus. Dries out quick. Cane-Sugar, carbonation really makes the beer disappear off the tongue.
* Reminds me of the Mr. Ed show. You're amazed that the horse is talking & is quite educated. But the you find out that they just put peanut butter in his mouth - disappointing. You shattered my dreams Nick@Nite and Orval. I expected something much more fruity & less spicy.
* Profuse white fluffy head! Extremely floral nose. Moderate bitterness w/ dry finish. Light horse blanket, spicy noble hops, will improve with age.
* Very floral, dry finish, slight bitterness. Aging would bring out more of the flavors. I've had it before that was past the date and it was wonderfully floral.
* Sour notes, bitter, sharp hop characteristic.
* Tasty Belgian Pale / Malty start, Tart hop finish / Would order at bar.
* Very sweet aroma, fruity taste with bitter aftertaste
* Slight licorice smell, bitter pale ale taste, aftertaste is like cacao dark chocolate. Cloudy.

Beer #4: Ommegang Rouge - 4.14 Mugs (new to Indiana, and available at Union Jack and Brugge Brasserie (check prices before you order))

* Nose has a nice tartness, big pucker.
* A lambic without the fruit!
* Kind of smells like a lambic, but with more character. Taste is odd to me. I can't place it, like a really sour cherry lambic. There's an oily mouthfeel I'm not a fan of.
* Smells/tastes like a lambic / Perhaps a splash of berry / I'll have another (Almost like a cherry/raspberry lambic flavor).
* Super clean sour flavor. The favorite of the evening for me. Yummy.
* Strong flavor, very sour. Not sure if I like.
* Word. Slams your face in tartness, but just enough sweetness to win you over. Cherry tones, super clean aftertaste, great texture. I'm a fan, yes a fan.
* People don't know sours / tartness, citrus and cherry / Pour me another!
* Tart Tongue Tingling / Clean and Bold and Flavorful / Black Cherry Finish.
* Holy F**king Sh*t / Beer with the smell of red wine / Tastes of pickle juice.
* Smells Great! / More Filling! / Smells great! Oh, and bitter.
* Wow, didn't see that coming. Wonderful aroma, bam in your face tart sour, yum yum love love.
* Vinegar-y, cherries, very tart.
* Sweet tarts! Very tart and sour with a wonderful hint of sweetness. Strong on the palate. I would love to have more but any more than 1 and it might lose appeal.
* Sweet aroma start / mouth watering soury punch / wow very tasty!
* My favorite! Sour yet not bitter. Med amber body holds well - first impression is striking! crisp, distinctive
* Good wine nose (not whine), mid movin body is incredible - good sour finish hit top of palate.
* Bubble gum smell. Tart. Lighter than normal. Slight strawberry. Has a pinot noir flavor.

* Not much of an aroma. Tastes like a sweet and sour candy but not too sour. Tart.
* Balsamic vinegar, sweet tarts. Some earthiness. Very sour...A little barnyardesque. The sweet + sour play very well together in the aftertaste.
* Batter Up! I haven't had something this sour in my mouth since I ate a whole package of sour patch kids on a dare at Broadripple Havaford Little League in 1995! Very surprising since it smells like sweet apples - the taste mellows and ends on a crisp note. I would definitely like to enjoy this beer cheering on a Reds game.
* Acetic Acid dominates the nose + palate, cherry, currant, green apple, light oak character, finish is dry and tart, light musty quality closes out the perfect night.
* Nice tartness, deep cherry notes, clean finish. As it warms up more of the oak flavors come out.
* Dark cherry, sour, tart. Can feel the sour-ness at the back of your mouth. Still a clean, crisp feel.
* Delicious tart cherry, excellent sour character on par with Rodenbach Gran Cru. Devilishly Delicious!
* Amazing! Tastes like a cherry sweet tart.
* Tart cherries abound / Saliva forms in my mouth / I have a new love!

Thanks to everyone who came out - and for those of you who missed this event, stay tuned. We hope to have enough of these sort of events to keep everyone involved.

20:27
Lucille's BBQ, Chino Hills, CA
» ‎ Summer of Beer

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Not a great taplist but there is a couple sam adams, bayhawk chocolate porter, pyramid hefe and all the other usual suspects. Got myself a Sam Adams Boston Lager.
Sent via BlackBerry from T-Mobile

20:05
Session 28 Round Up
» ‎ Barley Blog, The

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Another Session come. Another Session missed. Lucky for us, others were able to escape work to share their contributions.

19:23
Leinenkugel’s Sunset Wheat
» ‎ Hop Talk

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©Hop Talk - Use on other websites prohibited without express permission

Leinenkugel’s Sunset Wheat

Beer-a-Day #158

Brewed with select Wheat and Pale malt, Cluster hops and natural coriander, Leinenkugel’s Sunset Wheat has a soothing taste that will leave you speechless. Silver medal winner of the 2006 Great American Beer Festival and bronze winner of the 2006 World Beer Cup in the Herb & Spice category is like your very own sunset in a bottle.

Well shucks, I don’t have any oranges. I’ll muddle through.

Hazy yellow. Lots of coriander and citrus in the aroma. I am reminded of flowers.

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18:32
And It Is
» ‎ Beer Haiku Daily

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a night so perfect
can always be improved by
a good beer supply

Written by Captain Hops

Thing of the Day: Faking It: How to Seem Like a Better Person Without Actually Improving Yourself

Related haiku:

18:26
Eco-friendly beer bottle house design determined by variety
» ‎ Beer Examiner

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Jenna Mack begins sorting and cleaning thousands of beer bottles for her
eco-friendly home in West Virginia. Eco home photos courtesy of Jenna
Mack.
Jenna Mack is no ordinary event planner. On May 30 she connected with Savor: An American Craft Beer and Food Experience. Savor was held at the National Building Museum in Washington, DC. She went home with about 7,000 empty beer bottles.
She is not your ordinary recycler. She is building her home from used beer bottles. After her latest haul she discovered beer diversity of the third kind. “I had no idea how many different sizes of beer there are in the world. Originally, my thought was I would have all 12oz bottles. I now have an amazing variety and will be redesigning the cabin based on the sizes I received.”
Buddhist Monks in Thailand recently built a temple out of more than 1million recycled beer bottles, taking 25 years to finish. Jenna has a shorter horizon, though her plans are ambitious.
The glass bottle house is part of a larger plan to build multiple eco-cabins in Evans, West Virginia. She hopes to complete the first house in no less than one year. It’s a part time project since as Washington, DC event planner, her job ramps up with the event season.
The first cabin, she reports, “is in the works now.”
Her plan is to build an eco-friendly cabin from reused beer (and possibly a few other types) bottles. The main structure will be 16’x 20’ and constructed of amber bottles with cobalt accents. Approximately 8’ from the main structure will be a restroom constructed of multi-color bottles. Both structures will be solar powered. The entire project will take 12,000 to 18,000 bottles.
How does one build a beer bottle house? Here are Jenna’s 8 steps.
1. Collect the bottles
2. Clean the bottles – important for clarity of the glass and adhesion to the mortar.
3. Build the foundation and frame - nothing is more important than stability when building a glass house
4. Build the roof – A shed style steel roof ideal for rainwater harvesting.
5. Stack the bottles –four rows in a day and then setting; slow and time consuming
6. Install the bathroom.
7. Install solar panels, water systems
8. Decorate and landscaping
Photo right: Taking delivery of Savor used beer bottles
Here are my 8 step beer perspectives on Jenna beer bottle house
1. Jenna doesn’t mention the enjoyment of beer during the process. This will help with step one…
2. and contribute to step two.
3. With anything as important as establishing a foundation, enjoying a beer helps one’s perspective in making the right decisions and reflecting on the future.
4. Step four is critical in that water must also be collected in order to make homebrewed beer. Additional bottles should be stored for capturing water processed into homebrew.
5. If you are going to live the better part of your life surrounded with stacked empty beer bottles, you better have a few beers to offer anyone who drops by.
6. The bathroom, critical for any dwelling, should surely have a skylight with beer bottle accents both behind the toilet (for men) and facing away from the toilet for contemplative moments and appreciation from whence the house cometh.
7. Solar panels and water systems are quite obviously the core of the energy and water requirements for the eco-friendly homebrewery.
8. An occasional beer while planning, decorating and landscaping is inspirational, I know. Just don’t overdue it.
Recycling beer bottles will never be the same.

Photo left: Hazards of planning a glass beer bottle home when having a few too many. Photo by Charlie Papaazian

Charlie Twitters at twitter.com/CharliePapazian

15:42
Asheville’s “Beer City Bash”
» ‎ beerinator.com

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Asheville is having a party to celebrate the accomplishment of being co-named Beer City, USA in a poll arranged by Charlie Papazian. The details that follow are from a press release about the Bash.

Congrats Asheville! and Congrats to NC for having such an awesome Beer City!

—–

FOR IMMEDIATE RELEASE

CONTACT:
Julie Atallah, Bruisin’ Ales, 828-252-8999
julie@bruisin-ales.com
June 5, 2009

“Beer City Bash” to be held at The Orange Peel on June 26

ASHEVILLE, NC—Bruisin’ Ales, The Orange Peel, and The Mountain XPress are sponsoring the “Beer City Bash” on Friday, June 26. The bash is a celebration of all things beer in Asheville. The event is a victory party for the local beer community, who rallied to win an Examiner.com poll by Charlie Papazian, founder of the Brewers Association, author, and one of the most recognized names in the world of beer and brewing.

The poll was an informal vote for “Beer City, USA” and included other notoriously large beer cities, such as Portland, OR; Denver, CO; and Philadelphia, PA. Asheville was the smallest city by population in the poll. In the end, Asheville tied with Portland, OR—a city five times the size—claiming the co-title. The Orange Peel in downtown Asheville is hosting the “Beer City Bash.” For the event, all draft lines at the venue will feature locally-brewed beer with all area breweries represented. Tickets are $10 per person (ages 21 and over), including two 9 oz. craft beers of your choice, a raffle ticket for giveaways, and live music. The music line-up features the bands Rat Jackson, Wilsin and Floating Action. The bash starts at 8:00 p.m. Doors at 7:30 p.m.

Proceeds from the event will go to the newly-formed Asheville Brewers Alliance and Arts2People, both non-profits that benefit the local community.

Tickets are available through www.ticketweb.com, 866-468-3399.

###

Here is the url for The Orange Peel: theorangepeel.net

15:07
Die Derbische Schweiz?
» ‎ boakandbailey.com

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Because we’ve got Germany on the brain, we couldn’t help but jokingly refer to the beautiful countryside around Derby as the “Derbische Schweiz”, with reference to the nickname given to the national park in Upper Franconia.

Sometimes, though, a joke turns out to have something in it. In 24 hours in Derbyshire we came across:
1. a very authentic Bratwurst stand with “Schleswig-Holstein” written all over it
2. a shop and cafe for German and Austrian ex-pats with a window display of Semmel Knödel mixes
3. two microbrewed, unfiltered, unpasteurised pilsners
4. more beer gardens (that is, proper beer gardens, with trees and attractive panoramas) than we’ve ever seen anywhere else in the UK.
Maybe all of that makes up for the time we came across a disconcerting and unexplained red phone box in Goslar?

15:07
Remember: It's Not Gone Bad - It's Just Belgian!
» ‎ A Good Beer Blog

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When Stan was here last year, I told him I made a home brew with star anise. He winced and asked me how much and when I said how much he winced again. I didn't bother sharing it which was too bad as a couple of bottles that sat for a few months more really weren't that bad, gaining a nice creamy touch.
Inspired, I made another batch last November with maybe a little bit of a lighter touch on the spices as well as. In my notes it was labeled as Mongrel Ale as I also threw in one clove, a little allspice, fennel, coriander and orange peel plus molasses and honey. It was also an all-grain brew including smoked, Maris Otter, Pilsen, wheat, crystal and amber malts as well as torrified wheat. It was a cleaning off the shelf beer fermented with Wyeast 1275 English ale as well as dry Windsor just in case. I must have been thinking of a Christmas beer. Then things got in the way as the OG of 1.056 turned to a FG of 0.014 when it was moved to the secondary at 5.5% or so. Things got in the way like Christmas itself. Then like winter. Then like spring. And while I had remembered to top up the airlock with sanitizer water every now and again, I never had a good look at it until this weekend. Mold floaties. Mmmm... nothing like mold to make something look yummy. But this blog post gave me hope so I rigged up a beer thief and tried an ounce. Not bad. Even if it is a little, you know, bad. Actually quite dry with neutral flavours - a little sour, a little malt and a little spice. So it will be bottled after seven months in the carboy to see what it is like with a bit of carbonation. Swing top bottling only just in case the infection creates some weirdly explosive pressure.
By the way, I think that is a joke Papazian in the title. It's one of my favorites.
Update: 9.5 litres bottled at 6%. I primed with honey to around 2.5 or 3 and had some lime zest in the boil when I was sterilizing the honey solution. When I swished out the carboy there was plenty of farmyard. Should be interesting in a month or so. And... errr... sorry about holding on to all those swing tops, Steve.

14:17
Beer as an ingredient
» ‎ Yours for Good Fermentables ™

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Seemingly neglected in recent fervid discussions of pairing beer with food has been the technique of preparing food with beer.

The better recipes do not shout: I'm beer! I'm here! Rather, they introduce beer ingeniously and quietly, both as a cooking liquid and as an ingredient that is only one subtle part of a tapestry of flavor.

Chef Patrick Dinh of Tuscarora Mill in Leesburg, Virginia is a practitioner.

Witness Dinh's use of beer at a Clipper City Brewing Beer Dinner (3 June 2009).

He braised pheasant with a weizen dopplebock and finished it with a pale ale velouté sauce. (A velouté is one of the classic French sauces: stock thickened with a roux.) The ale added a meaty character to the velouté and a nuance of spicy bitterness. But if you hadn't known that Chef Dinh had used beer, you would have just appreciated the depth of flavor.

He also made a béarnaise, substituting a maerzen (German-style amber lager) for the wine normally found in this reduction sauce of vinegar, wine, tarragon, shallots, egg yolk, and butter.

More photos here. The entire menu:

Welcoming Beer
Small Craft Warning Uber Pils

Crispy Soft Shell Crab Fingers
with curry aioli, pickled daikon.
Paired with Red Sky at Night Saison (cask)

Beer-Braised Pheasant
with mushrooms, ale veloute.
Paired with Hang Ten Weizen Dopplebock (vintage 2008)

Pork & Pork
Roast Loin with braised fresh bacon, spiced cabbage with sultanas
Paired with Loose Cannon Hop3 Ale

New York Strip au Poivre
with 'beer Bearnaise', whipped potatoes, Brussels sprouts, smoked bacon.
Paired with Winter Storm Imperial ESB (draught)

Raspberry Cheesecake
Paired with Peg Leg Imperial Stout

12:14
Session 28: Too Many Questions About Past Travels!
» ‎ A Good Beer Blog

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Stan made me feel a little guilty for not posting on Friday for this month's version of the Session. I was on the road Friday evening and guess that is my excuse - though I did pick up a mixed 12 of both Magic Hat and Harpoon and even got a wave through from customs so had another victory for beer. This month's Session 28 was hosted by Red, White and Brew and is on a question that really is three questions, with the third question having a number of options. Frankly, that's generally too hard for my brain for a Friday night or at least too much like work but here is what I think the set of inquiries demanded of the beer blogger. Have a look and see if you agree:
- write about the farthest brewery (including brewpubs) you have visited - not your favorite or any old brewery you've been to, but the one that is the longest haul away;
- writes about the best beer you had there;
- Then:
  (a)if you brought home a bottle while visiting the brewery and have it secreted away, crack it open;
  (b) if you don't have any left from that visit but the particular beer is available where you live (or if not your fave from said brewery, another brand from it), go get one;or
  (c) otherwise, find a local beer of the same style and do a little compare and contrast.
See my problem? My brain hurts just trying to figure out the test to be met. I've prepared easier constitutional arguments for court. So, I will do something that satisfies the at least the first leg of the test - the further you have gone to a brew pub - and see if the other two can get passing mention.
February 1986? Or was it November 1987? If the latter, George Michael's "Faith" on the radio everywhere. PSB's "West End Girls" if the former. I am visiting relatives in a village in East Lothian, Scotland which is on the local bus route to Edinburgh. Being a bit of a lump Uncle #1 tells me to get on the bus and check out the City and not to miss walking down Rose Street. Uncle #2 explains how having a pint in each tavern along Rose Street back of the Princess shopping strip was something of a challenge any young man ought to take upon himself to try. Off I go but walking down the street to get my bearings I see the Rose Street Brewery. Being a pup who had some experience with the Granite Brewery in Halifax, parking myself there seemed a more reasonable thing to do that going on a one man bar crawl.
Entering the place before lunch I asked if there was any chance of a tour of the brewing room. A man seated at the bar said I had to come sometime before eleven for that. Inquiring as to why, I was told with a grin that he was the brewer and he was usually too far into his pints by lunch to be bothered. No trouble as I turned to order a beer. But before I could another man at the bar pointed at the bartender and wagged his pointy finger rapidly from side to side with a couple of swift waggles. Then the brewer, the bartender and the wagging man as well as the others at the bar looked at me silently. I looked back also silently. They looked at me. I said I have no clue what was going on. Wagging man said he just offered to buy a round. Fabulous and away we went. Turns out wagging man and his associate were brothers who were Seventh Day Adventists for Yorkshire out on a national pub crawl that was planned to last a couple of weeks. I suggested that this was not the sort of thing that Adventists were known for back home and they agreed. The end of question one.
It seems to still exist as there are a number of reviews including up to last year on Google as well as that photo I posted up there. As for the beer, I recall it was fluid and tasty. I have had many fluid and tasty beers. Had some just yesterday. There. The end of questions two and three.
So my participation rate for The Session record still stands at 100%. I hope they give out little cloth badges for Session Number Fifty. Pewter mugs for being in all of the first hundred. If I can figure out how to get through the questions. Next up is "Will Travel For Beer" hosted by Beer By Bart which for the life of me looks such a similar question that I will now be even harder pressed to find a topic in response. What ever happened to the idea that we were to write about beer for these posts?

11:38
Working too hard
» ‎ Stonch's Beer Blog

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Working too hard

11:30
Getting Down to Business
» ‎ Relentless Thirst

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Getting Down to Business

11:03
Drinks & Taxes 2009 v17: United States of America
» ‎ Lyke 2 Drink

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President Barack Obama wants to fix the health care system and make universal coverage available to all Americans. The issue was a major part of his campaign.

The problem is the economy makes paying for the proposal a fairly difficult task. It is estimated that during the next 10 years the federal government could spend up to $1.5 trillion to fund the program.

So the number crunchers in Washington are looking for revenue sources. Guess what one of the targets is? If you said "alcohol" you have passed the test.

The numbers in the tax proposals are still a little squishy, but some media reports say that the tax on liquor will go up and that the rates on beer and wine will be raised to bring them closer to what is charged for spirits. A common number being tossed around has the federal tax on beer going up by as much as $2 a case.

With the Democrats controlling the White House, Senate and House, it's likely the health care plan will get attention fairly soon. If what is happening at the local and state level is any indication, beverage companies and people who enjoy beer, wine and spirits are likely to pay more than their fair share to help fund the new program.
10:45
Drinks & Taxes 2009 v16: Massachusetts
» ‎ Lyke 2 Drink

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All eyes are on the Massachusetts House of Representatives to see if they will try to pass a new 6.25 percent tax on alcohol. The state is the latest to see alcohol taxes as a way to dig out from a budget hole.

The Massachusetts Package Store Association has launched a petition drive against the tax. They claim to have collected 50,000 customer signatures.

A protest against the proposal was held in Boston this week against the measure. The state Senate approved the bill by voice vote. Retailers say the new tax will drive more business to New Hampshire, which has a state store system and no sales tax.

10:30
Happy Freakin’ Yeast
» ‎ brewvana

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I really hadn’t planned on brewing last weekend, but since the yeast I used to brew my latest batch of Shindig Belgian Pale Ale had been so horn-alicious, blowing the airlock off with such force that it stuck in the ceiling above (slight hyperbole), I decided to bum some grain from Monte and brew a [...]

10:29
Return to Tongerlo Bruin
» ‎ 40 Beers at 40

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I’ve had Tongerlo Bruin before, but Bob’s over and wanted to try it -- and it was on special offer at the supermarket -- so, here’s an updated set of tasting notes...

It pours dark and rich, and you expect it to be a bit thicker in the mouth. It turns out it’s a bit metallic, highly carbonated with an aftertaste faintly spicy. “There’s a bite in the back of the throat”, says Bob. Nona says it’s, “warm at the back of the throat”. Bob notes a “hint of chocolate”, which we’d picked up in last year’s tasting.

It’s better than the ultra-thin darks like Grimbergen Dubbel, but still, it doesn’t have any of the depth and richness I expect in a dark beer. Bob summarises it as: “Not a bad beer, but not great. Though, for 1.91 euro for a four-pack (with the coupon), you can’t beat it.”

Strangely, it gets a bit better -- richer, more flavourful with more aromatics -- as it sits for a bit. Wait about tem minutes for a better beer. Actually, I’ve noticed this phenomenon with other beers: they improve with a bit of sitting before drinking. No idea why that is.

.
10:24
A quick Belgian beer primer for award-winning Indonesian journalists
» ‎ 40 Beers at 40

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A few weekends ago, we had some friends over for a Belgian beer tasting. Journalists from Indonesia, they were in town here for a few days to collect an important award for their work. The King Baudouin International Development Prize this year went to their KBR68H radio news agency. I met some of these guys back in Jakarta, and I was immediately impressed with KBR68H. They deserved the recognition.

But now, they were on my turf, and I had a duty to take them through a few Belgian beer basics. Time was short, because they had a very tight schedule, including an audience with the King of Belgium. But we managed to sample three.

First came Hoegaarden, then we had Orval, and finally, we had St Bernardus Prior 8. That’s a pretty short introduction to Belgian beer, I know, but not bad... And it gave them something to talk about with King Albert II a couple days after.

I wonder what his favourite Belgian beers are...

.

9:09
Clamps & Gaskets: Roundup for Week 22
» ‎ Yours for Good Fermentables ™

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Clamps and Gaskets is a weekly wrap-up of stories that I have not posted at Yours For Good Fermentables.com, but that, nevertheless, I find interesting or germane.

Most are concerned with beer, or wine, or whisk(e)y. Some are not. But all are brief. And many are re-posts from my Twitter account: twitter.com/cizauskas.

This is Week 22:
31 May - 6 June 2009
- 2009.06.06
  From Washington DC-area good beer fan Stephen Lipps: his map of good beer bars/shops in Paris. Yes, good beer in Paris, France. [bit.ly]
- 2009.06.06
  "Beer is the new wine," says Hugh Sisson of Clipper City Brewing in Baltimore. The story at the Washington Times [bit.ly]
- 2009.06.06
  Via @CapCityBrewers-Brewer from Washington DC's Capitol city Brewing reviews SAVOR as an indication of an "ever increasing profile and support for American craft beer." http://bit.ly/L4li2
- 2009.06.06
  DC Foodies on Twitter: 40 Foodies, 3 Chefs, 13 Restaurants, 3 Food Trucks, 1 Gourmet Store [bit.ly] .
- 2009.06.06
  Baltimore, Maryland, Oriole's Camden Yards is No. 9 on PETA's top 10 list of vegetarian friendly major league baseball ballparks. [bit.ly] .
- 2009.06.06
  Bowie, Maryland minor league baseball Baysox (Class AA) have a "Beers of Munich" Beer and Baseball Dinner on Thursday, June 18 at 6pm, for their game vs the Reading Phillies. [bit.ly]
- 2009.06.06
  In Tennessee, it will soon to be illegal to serve alcohol to anyone with a CONCEALED weapon. Umm, how will the bartender know? [bit.ly]
- 2009.06.06
  14 dirty words: the EU bans any non-European wines with these words on the bottle label: [bit.ly]
- 2009.06.06
  Interested in writing beer history? A British beer historian offers a quick lesson in how to find brewing records: [bit.ly] .
- 2009.06.05
  Albert Sisson, founder of pioneering Maryland brewpub Sisson's, has passed away. An appreciation: [bit.ly]
- 2009.06.05
  States with low beer taxes have 2.2 times more breweries per capita than high excise tax states. [tinyurl.com]
- 2009.06.05
  91.4 % of polled SAVOR attendees said economy has NOT affected beer purchases. (Those attendees could afford the $95 ticket!) The rest of the stats [bit.ly] .
- 2009.06.05
  Heavy Seas Big DIPA (as in Double India Pale Ale): 10.6 abv, 76 IBUs in 22-oz bottles, and draft, should arrive by late June. From Clipper City Brewing of Baltimore, Maryland. [snurl.com]
- 2009.06.05
  Today's #FollowFriday welcomes Clipper City Brewing @HeavySeasBeer to Twitter. List of 5 DC/MD/VA brewers on Twitter: http://bit.ly/dd31X
- 2009.06.05
  Scotch whisky companies have pledged to cut their use of fossil fuels by 80% by 2050 [bit.ly]
- 2009.06.05
  John Hansell of Malt Advocate on drinks writers: They're divorced, unhealthy, childless, and with little free time to enjoy life. [bit.ly]
- 2009.06.05
  It is NOT okay to Tweet during dinner ... and other Twitter etiquette, including how to re-Tweet. [bit.ly]
- 2009.06.05
  Congratulations to 300-game winning baseball pitcher Randy Johnson. At least the inept Washington Nationals created history with their loss. [bit.ly]
- 2009.06.04
  DCist.com reviews SAVOR Craft Beer and Food Exposition. Asks: Too much of a good thing? And discusses beer/cheese/chocolate pairings [bit.ly]
- 2009.06.03
  After exercise, it's better to drink beer than water: new research from Granada University in Spain. [bit.ly]
- 2009.06.02
  Sour news from Belgium: 100,000 bottles of lambic and gueuze ruined at Drie Fontenien. [viigo.im]
- 2009.06.02
  From Chef Bruce Paton: the ABCs of pairing food with beer, AND cooking with beer. Concise and unfussy. [bit.ly]
- 2009.06.02
  After 6 month hiatus, Hugh Sisson of Clipper City Brewing returns to blogging. He asks: Organic Beer - What's the Point? (But responds favorably.) [bit.ly]
- 2009.06.02
  A mixed review of SAVOR 2009 from BarlowBrewing Blog: Beer good. But "the food was just ... boring." [cli.gs]
- 2009.06.02
  Study finds 10% of Twitter users produce 90% of the tweets. Unlike most other social networks, men are the most active. [bit.ly]
- 2009.06.02
  Study shows that HIGH state excise taxes lead to REDUCED revenues: 1999 study on cross-state-border beer buying. [bit.ly]
- 2009.06.02
  China blocks Twitter, Blogger, and other sites in lead-up to 20th anniversary of Tiananmen Square massacre. [tcrn.ch]
- 2009.06.01
  Metrocurean blog reports Washington DC's 'Sustainable Seafood' Chef Barton Seaver has returned to the kitchen. He's the chef at new Blue Ridge Restaurant. [bit.ly]
- 2009.06.01
  Clipper City Brewing's Red Sky at Night Saison: Baltimore Examiner Beer of the Week. Flavorful alternative to standard 'summer wheat ales'. [bit.ly]
- 2009.06.01
  Map of current US beer excise taxes, by state: [bit.ly]
- 2009.06.01
  An analysis --with many useful links-- of the folly of heavy beer excise taxes. [bit.ly]
- 2009.06.01
  For brewers: a 1917 analysis of the advantage of using' invert sugar' vs. refined sugar: [bit.ly]
- 2009.05.31
  General Motors to declare bankruptcy on Monday. US gov stake to be 60%. Union vs investor issues. [bit.ly]
- 2009.05.31
  "the flowers /Stream from the hawthorn on the wind away . . . / Pass me the can, lad; there's an end of May" -A.E. Housman
- 2009.05.31
  Nine Twitter Tips For Business. It's FREE guerrilla marketing. Just don't abuse it. http://bit.ly/dfB78
- 2009.05.31
  Jill Richardson's new book-- Recipe for America: Why Our Food System is Broken http://tr.im/mZ6x
- 2009.05.31
  Hockey's Stanley Cup is the only sports trophy out of which the winners drink beer. From Draft Magazine: http://viigo.im/Kbl
- 2009.05.31
  The Mad Fermentationist reviews SAVOR: mostly good for the beer (Russian River Consecration), but only so-so for the food. [bit.ly]
- 2009.05.31
  'You must name and blame the good guys.' Paraphrasing Marc Fisher who has written his last column for the Washington Post. [bit.ly]
- 2009.05.31
  Austrian and German health ministries find traces of cocaine in Red Bull Cola. Company says 'de-cocained' coca leaf only. [bit.ly]
- 2009.05.31
  In the 2000s, the Brewers Assoc (US) rejects corn and rice in craft beer. In 1880s England, the use of sugar was decried. [bit.ly]
- 2009.05.31
  2nd wettest month of May on record in the Washington DC area. 10.10" of rain at Dulles by yesterday - and more today. [tr.im]
The Clamps and Gaskets graphic was created by NotionsCapital.

9:00
Thanks for Stopping By, Now Get Out of Here
» ‎ Brew Lounge : Beer Tasting Brewing and Culture, The

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Thanks to summer activities and national weather that has been cooperative for most of you this weekend, daily website traffic around here was at its lowest point of the year yesterday. I hope and expect to see more of the same again today. It makes me proud.Also, it looked as if writers were bitten by the summertime bug as well. From the time I logged off Friday night to when I checked my RSS

7:24
Hiatus
» ‎ For The Love of Beer

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As you can tell from the lack of posts, I've been very busy this spring. Between tennis, gardening, and training for the CPAT(fireman exam) I just haven't had a bunch of free time. I have found plenty of time for brewing, though. Currently either on tap or conditioning I have a Bohemian Pilsner, Octoberfest, Brown Ale, and a Cream Ale. I also have a "Glacier Wolf" test run that I did for a friend

5:46
Britiah Summer Ales
» ‎ maeib's Beerblog

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It seems very strange writing about Summer beers whilst sat in my conservatory with the rain absolutely lashing it down and disturbing the peace of an otherwise empty house, but the pubs are starting to fill with beers which brewers choose to name Summer ales.
I am often filled with dread as these beers appear. They are pale, around 4% and often very ordinary. Using pale malt whilst utilising the usual boring earthy English hops does not a Summer ale make.
However my recent experiences seem to demonstrate that more and more brewers are getting the hang of putting flavour into their beer, and that flavour may be described as Summery.
It really is, for me, all about the hops, and where good brewers like Oakham and Pictish have led with their heavily hopped beers using stuff like Willamette and Centennial, others do appear to be following. You need a bit of citrussy flavour to be a Summer beer. You get that from using the right hops. US stuff, New Zealand stuff, First Gold from here all do the trick. Fuggles and Goldings really don't.
Loads of the pale beers I had at our beer festival last weekend hit the spot because they used the right hops. Hats off to those brewers that haev realised this and are prepared to spend a little bit more on imported hops. I like flavour in my beer and a Summer beer on a hot day needs just the right type of flavour.

4:35
Live from London
» ‎ Draft Magazine Feed

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Hello to everyone, I am sitting in a hostel in London waiting for my travel partner Alex to get out of bed so we can hit the city. It’s raining outbut we plan on getting some breakfast, going to the changing of the guards, and then exploring for the day. Took in most of the main tourist sights yesterday, but there is still a lot to do today. Sorry no pictures but I’m on a coin operated computer in the lobby, no chance.

Anyways the last few week has been a total blur. Finished exams, and had a few days off, which should have been spent relaxing, but were not. Then we traveled to Dusseldorf, Cologne, and stopped at a bunch of breweries spread out in the area. I will give some more details and include some pictures soon, but basically picture 31 brewers, actually Brewmasters, getting to let loose after a few weeks of non-stop studying. I was woken up Thursday morning by a fire extinguisher going off in my room (I’m still cleaning powder off things as I use them).

The graduation ceremony was really nice, all of our professors and a lot of the staff came to wish us off. Some family members of graduates traveled in to congratulate and then do some sightseeing in Europe. We had a nice party afterwards with all of the beers we had brewed and a good buffet. And that basically led me up to London.

So that is it for now, I have no more quid and my time is about to expire. Thanks as always for reading and be well, more to come soon.

Cheers,

Mike

4:03
"Breweries and Cafes of Kortrijk" article in June/July 2009 Celebrator Beer News
» ‎ Belgian beer and travel

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The brewmaster of Bockor in Bellegem, pulling a sample of lambic right from one of their foeders (huge oak barrels.)

I have an article about the breweries and cafes in the vicinity of Kortrijk, West Flanders, in the June/July issue of Celebrator Beer News.
The article, which runs about 1,350 words, covers cafes like Staminee Den Boulevard, Eirekedeirie, and others in the city, as well as the great Rusteel in Gullegem. I also wrote about the breweries in the region, such as 't Brouwkot, Bockor, Gaverhopke and more.
Kortrijk is an under-appreciated city and corner of West Flanders, that deserves more attention for its beery riches.

3:05
Barrel-aged Russian Stout
» ‎ Shut up about Barclay Perkins

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Thanks to Gary Gillman for bringing this fascinating article to my attention. It's writer Cyril Ray's account of a visit to Courage and Barclay's "Russian cellars"

The old London brewing firm of Courage and Barclay has decided, after all, to resume the brewing of its Russian Imperial Stout, a noble product that had been under sentence of death as being too expensive to make and not in wide enough demand. Indeed, brewing was suspended throughiout 1964 and 1965, although this beer in the past had been breweed each year, just before Christmas. The directors have now come to the conclusion that they owe something to tradition, and in the summer of 1966 a beer that was first brewed in the late eighteenth century will be brewed again. On hearing of the reprieve I went along to what are still called "the Russian cellars," at the Courage and Barclay headquarters by Southwark Bridge to sink a celebratory bottle.

Russian Imperial Stout is so called because, as long ago as 1795, Catherine the Great, according to one of her contemporaries, "ordered repeatedly very large quantities for her own drinking and that of her Court." The beer was brewed in recent years at the Courage brewery in Horsleydown Lane and matured in the Russian cellars for two months in cask, before being given another year in bottle.

The firms visitors' bar stood me a bottle of the 1962 Russian Stout. This is not the latest brew, but is the one that most pubs would have that stock it. The 1963, bottled in 1964, is barely ready yet, and those publican who buy it will be giving it a little more bottle-age than the minimum of a year that it gets in the Russian cellars. Russian Stout is sold in "nip" bottles that hold about one-third of a pint, as against the half-pint of a standard beer bottle - quite enough to be going on with, for Russian Stout is about twice as strong as Guinness, half as strong again as Bass Barley Wine, and the nip is said to pack the same alcoholic punch as four whiskies. Nobody, my expert hosts told me, could floor more than four at one go and not show the effects.

A smooth, rich, velvety depth-charge of a drink - sweet, but with the sweetness only of the malt, for there is no added sugar, and yet with the bitter tang of hops. "Not quite so great a brew as the 1951," said one of my companions, going on to explain that slight differences of temperatures and humidity during the brewing and bottling can affect the quality of a fine beer, and that the year's climate can influence the quality of the malt.

This led him to invite me down to the Russian cellars to taste one or two that had been specially bottled and long matured. First the 1957, poured from a pint champagne bottle that had been corked and wired, exactly like champagne, and matured lying on its side. (Beer which is crown-corked - that is, with a metal closure - must stand up; if it has an ordinary cork, it must lie down like wine) The cork came out with a pop, and the beer frothed creamily into the glass, dark and rich. Smoother than the 1962, I thought, but it was surpassed by the 1948 which came from a full-sized champagne bottle, smelled like burgundy and drank like liquid silk.

My brewer friends told me that they could not always be sure that a bottle as old as this would be as good, but that Russian Stout had a great capacity for ageing. (In 1796, Farington recorded in his diary that he drank some of the Porter from Thrale's brewhouse - the same beer - and that "it was specially brewed for the Empress of Russia and would keep seven years.") Clearly, it is capable of keeping - and improving - over a much longer period, and I asked whether these champagne bottles of Russian Stout were generally available for laying down like claret. Alas, no, but the ordinary nips keep quite well - I have recorded in these columns how, earlier this year, I took a nip of 1958 Russian Stout and one of 1961 over to Dublin, to drink with Bryan Guinness. We found the 1958 in better condition, with more life and sparkle, but the 1961 had the more style and the cleaner finish.

The authorities in Courage and Barclay's Russian cellar told me how to make extra sure that the nips would keep really well. This is done by covering the crown cork with ordinary sealing wax, to make the bottle really airtight, making sure you get under the skirts - if you will pardon the expression - of the cork.
"Cyril Ray Cracks a Bottle of 1948 Russian Stout" an article published in Queen magazine.

My first though on reading this was; "I wonder if any of these champagne-bottled Russian Stouts still exist and where the hell can I get my hands on one." Anyone any clues?

June 06, 2009
23:05
Black and White Imperial Saturday Beers
» ‎ brewvana

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Of late, the routine has become Saturday Beers, a quiet spot in the afternoon and a nice beer or two. Michelle. Kyle. Me. Today was just Kyle and yours truly. I had pulled a Founder’s Imperial Stout, and Kyle showed up with a Sam Adams Imperial White. No memo, just a coincidence. Of the two, I [...]

22:34
Cerveza Pacifico Clara
» ‎ Hop Talk

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©Hop Talk - Use on other websites prohibited without express permission

Cerveza Pacifico Clara

Beer-a-Day #157

My wife and I had some friends over this evening. With our two kinds of salsa we had salmon cooked on the grill with lemon, vinegar, and cilantro. A light, Mexican beer seemed an appropriate accompaniment. Pacifico fit the bill nicely.

Pale straw with one finger of white head. Little aroma and very, very light taste. If you like Corona Extra this would be a good alternative.

Pacifico Clara

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19:14
Session #28 roundup posted
» ‎ Appellation Beer: Beer From a Good Home

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Brian Yaeger has posted the roundup for The Session #28. Since Brian asked for it he got a nice collection of beers from far away, far away being subjective, of course.

Several first time Session participant — go make them feel welcome by leaving a comment — while some “regulars” turned up missing. I think, and I’m not making this up, it may have been because they were traveling.

17:55
Oh, To Be As Ridiculous and Hapless As Delaware
» ‎ A Good Beer Blog

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At the end of the day, it really is pretty sad when one can't aspire to achieve what is arguable in Delaware:
Every few years, some lone and well-meaning soul in the Legislature comes forward with a bill to allow beer and wine sales in grocery stores. And every few years, a mob of lobbyists and special-interest zealots come forward to make sure it never becomes law. It's yet another ridiculous, and hapless, example of how a very few run so much in this state.
It really does wear on a person living in a paternalistic land. While there is beer in grocery stores in Quebec, I am pretty sure that is beyond the imagination of any other Canadian jurisdiction. Having spent five hours yesterday again in the near neighbourhood of upstate New York yesterday, it was second nature to stop at a grocery for a number of unavailable things including on this visit picking up mixed 12 packs from both Magic Hat and Harpoon. What is it that Ontarians think that Ontarians either lack or are afflicted with that Quebeckers or New Yorkers can handle? What character failures are we so accustomed to that to deny or to try to overcome it is a danger needing state intervention?

17:32
Better
» ‎ Beer Haiku Daily

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Beer tastes better when
I’m wearing my t-shirt from
Beer Haiku Daily.

Written by Dave Undis.

References: Want your own Beer Haiku Daily T-Shirt?
Really Cool Thing of the Day: Beer Haiku Daily is now available for direct download to Amazon’s Kindle (The 6″ Wireless Reading Device)

Sponsor: How to buy a new car.

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17:28
The BeerSmith Home Brewing Guide
» ‎ BeerSmith.com Home Brewing Blog

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I assembled a new BeerSmith Home Brewing Guide from the collection of articles we have here on the BeerSmith Home Brewing Blog. The guide is basically a book containing just about everything an average person needs to know about home brewing. The new guide has something for everyone from beginner to advanced brewer. It represents almost all of the articles we’ve done on brewing for the last 15 months.

The guide is organized into chapters, with each chapter linked into posts on that topic. It starts with simple topics like brewing your first batch of beer, and continues to more advanced brewing techniques. Later chapters include articles on specific beer styles and recipes, as well as links to other brewing resources. I may someday link these together into a complete book for publication, but for now you can enjoy the online version for free.

You can click on the link above or the image to the right to jump to the new guide.

Thanks again for your continued support of our BeerSmith Software and the Home Brewing Blog. I continue to add new articles each week so please make sure you have subscribed to our blog (also free) for weekly delivery by email or RSS.
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15:25
Review of the Carnival Elation
» ‎ All-Grain Evangelist: A Beer Brewer's Blog, The

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Here is a review of the Carnival Elation that I just posted to Cruise Critic, an online cruise review site. Enjoy.

---

We are just off the Elation. Here are my impressions.

Typically, we cruise Holland America. No, we are not old. We just enjoy the elegance and service.

We'd sailed the Elation before, and the first time we sailed her, we experienced some culture shock. Carnival simply does not have the same elegance that Holland America has. It is a very different cruiseline. It is more of a college-party-like atmosphere. In fact, our first time aboard her, we got stuck with loud, falling down, obnoxious drunks for dinner. I remember that I was about to deck a guy at dinner after he tried to stick his tongue in my wife's ear.

We thought that we'd never sail Carnival again. However, we got a gonga of a deal. That was how we came to sail the Elation a second time.

This time, we got room E126, a window room, right by the elevators, and very close to the atrium bar. This was a great location. The room was much like I remembered: orange and gray. I think that that has to be the oddest color combination -- very obnoxious. It also has this large box that holds the life-jackets in the corner by the bed. It is a bit awkward because whoever sleeps by the window has to climb over it in the middle of the night when nature calls. But, since we'd been on the ship before, all this was no surprise.

My wife and I have a tradition of drinking champagne for sail-away. We grabbed a bottle and two glasses and headed for the new, adults only, Serenity Deck. There we found a couple of deck chairs overlooking the back of the ship, and opened the bottle, and watched San Diego harbor go by and eventually disappear. One thing that I should note, however, is that the Serenity Deck is supposed to be adults only -- no kids. However, as we sailed away, there were plenty of kids there. I am not sure how well this is enforced.

The atrium bar is one of my favorite places on the ship. It was good that it was so close to our room. The bar sits at the bottom of a six story atrium, with a piano straddled by two curved staircases, between two glass elevators. After sail away, and before dinner, we spent some time there.

We were crossing our fingers at dinner the first night. Please no obnoxious drunks. Please no obnoxious drunks. To our pleasant surprise, our tables mates were quite nice. There were two younger couples, 20-somethings, and an older retired couple. And, thank God, none of them tried to stick their tongue in my wife's ear.

Dinner was quite like I remembered. No, it was not as good as Holland America, but it was not bad by any means. For instance, I remember having prime rib on board our last Holland America cruise aboard the Oosterdam. I remember thinking, this is so incredible! The Elation also had prime rib one night, too. It was good, but not incredible. I'm not sure what made it different. Was it the quality of meat, the marbling perhaps? Maybe, it was the was it was prepared. I simply do not know.

The one thing that Carnival has over Holland America, however, is the Warm Chocolate Melting Cake. That is awesome. I had it for dessert every night. I was told that if you ask for the recipe, they will give it to you. I tried twice throughout the trip, however, without any luck.

The day after sail-away, we went to Catalina. We took the tender into Avalon. Upon arriving, we made our way to a booth where we could rent golf carts. After renting the cart we took all over the hills surrounding Avalon. It was quite nice, and there were some incredible views.

The next day, we arrived at Ensenada. Of course, we could not get off the ship because of swine flu. That day, my wife and I went out on deck, on the second level, found some lounge chairs, and caught some rays. In fact, it was nice to see the sun. Most of the trip, the weather was quite hazy and gray.

That night, we saw the blues band on board. Really, in many ways, this was the highlight of the trip. It was a packed house in the Romeo and Juliet lounge -- standing room only. I guess that this is where Carnival and Holland America really differ. I mean, who would of thought that you could see a New Orleans style show on a ship. On Holland America, there are soft Jazz standards played for ballroom dancing. Here it was dark, smoky, and horns blaring, guitar and bass jamming, all character -- night and day, really. They did say, however, that the blues show was unique to the Elation, that no other Carnival ships have it. Too bad, because it really was something.

The last day aboard, we befriended a nice couple from California. We hung out with them all day, spending some time at the Drama Bar, and the Serenity Deck, in the hot tub. At night, we decided that we would like to have dinner with them rather than our regular table mates (not that we had anything against our regular table mates). The dining room staff was more than accommodating, finding us a table for four, even though we all had fixed dining at other tables.

Debarkation was easy. They had called our group before we even left our cabin. We did not even have breakfast. We just got right off the ship.

In the end, I have to say that this trip was much better than our first one aboard the Elation. We knew what to expect -- no surprises. Not to mention, we had much better table mates. All it all, it was a good time.

14:56
Hop Scare Returns
» ‎ MNBeer - By, for and about Minnesota beer. Dedicated to MN breweries, brewpubs & homebrew

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Now going by the name, Hop Scare II, this great IPA that was last seen in the fall has returned to the taps at Great Waters!

It’s baaaaack! This is a midwestern IPA. That means that the fine flavor of barley is balanced with the snappy floral and citrusy flavor and aroma of three hop varieties. While plenty hoppy, this IPA is more than just hop juice. Let’s hope for plenty more sequels.
O.G. 14.6P, 70 IBU, 6.2% ABV

14:01
Texas Hill Country: Wine Reviews?
» ‎ The Beer Brotha

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Yup. I'm expanding out, but only for the area. I am a huge homer and adore the local brewers in Texas with much love to Louisiana. But the wife and I will be spending our anniversary in the Texas Hill Country.

The original intent was to hit New Braunfels, Blanco, and Fredericksburg. For those not aware, there is a huge German influence in the Hill Country of Texas and all three of these towns used to boast of a microbrewery or a brewpub. Kind of a German Texas Beer tour.

But it turns out the brewery in New Braunfels ain't brewing at all, and the Real Ale Brewery in Blanco is not having tours. So we will stop and have lunch in New Braunfels at one of the German restaurants (and probably drink Shiner), and take a circuitious route to Fredericksburg. Some friends who live in the area have hipped me to the various vineyards that are in the Hill Country. I've never paid much attention to wine reviews but will give it a go. If nothing else, it's all about Texas pride. I imagine we'll be taking home lots of wine bottles. You see, SOMEBODY can sell alcoholic beverages out of the back door, just not the beer folks. Don't get me started again.

This should be a fun trip as we'll be staying at something called a "Bed and Brew" as opposed to a Bed and Breakfast. Since we'll be skipping a couple towns, we're going to wrap the trip up in Austin. I missed a couple spots last time we were there due to a biker rally with lots of Confederate flags. We bit the bullet and stayed downtown so we could party it up. I'm looking forward to hitting Lovejoys, the wifey won't tolerate our missing Uncle Bill's Brew and Que, and maybe I'll score a little Circle Beer....hmmm.

Look forward to it. Will let you know how it goes. Also, it's looking like I'll be beering on the solo in Toronto in July. My mother in Buffalo wants to spend time with the baby, so I'll leave the child with her while I smuggle beer across the Canadian border. Holla.

13:24
Good news
» ‎ Knut Albert's Beer Blog

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Olympen (Lompa) Bar & Restaurant in Oslo has a few bottles of Mikkeller Beer Geek Brunch. But don’t tell anyone! (You wouldn’t want to drink it anyway. It is brewed with coffe that has passed through the intestines of a funny animal in the jungles of Asia. Honest.)

12:52
Lost Abbey Angel’s Share Bourbon Barrel and Cuvee de Tomme release is today
» ‎ beernews.org

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[Disclaimer: Beernews.org is the #1 leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Also check out the new Beernews.org Board! Thanks!]

Lost Abbey Angel’s Share Bourbon Barrel and Cuvee de Tomme release is today

Website info:

[ June 6, 2009; 10:00 am to 5:00 pm. ] Cuvee de Tomme will release this day. This is an annual release of the barrel-aged beer. Bottles will be available in 375ml and 750ml cork-stoppered bottles with a limit of 12 total bottles (any combination) per customer. The 375ml bottles will be $15, 750ml bottles $30.

[ June 6, 2009; 10:00 am to 5:00 pm. ]
The 2009 release of Angel’s Share (Bourbon) will be made available this day.
The beer will be available in 375ml bottles; $15 per bottle. Customers are limited to a six bottle maximum.
Additionally, a limited supply of the 2009 Angel’s Share (Brandy) will also be made available. Like the Bourbon release, this beer will be available in 375ml bottles only; $15 per bottle and limited to six bottles per customer.

This is a brewery-only release. The 375ml bottles of Angel’s Share will not be available through Port Brewing and The Lost Abbey’s normal distribution channels.

12:14
deviled eggs and beer pairings for national picnic month
» ‎ The Best of American Beer & Food

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This menu from a Philly chef sounded both whimsical and wonderful - proving that craft beer and food pairings can be playful:
Philadelphia’s Supper restaurant is kicking off National Picnic Month on July 1 with a special Happy Hour, offering a dozen different modern interpretations of Deviled Eggs and special pricing on cans of Sly Fox beer. The deviled eggs will be offered individually for $1 apiece or diners can order all 12 varieties for $9. For $3 more, picnic-lovers can add a can of Sly Fox Beer, such as Pikeland Pils, Phoenix Pale Ale or Royal Weisse Ale.

Chef-owner Mitch Prensky’s unusual and classic interpretations of deviled eggs, a perfect picnic food, are at once innovative and familiar. In keeping with the restaurant’s farm-to-table menu, Supper’s deviled eggs are prepared with locally sourced ingredients. “Our deviled eggs are the perfect summer treat,” says Prensky, who counts more than 20 varieties of deviled eggs in his repertoire and uses top quality chicken eggs for his deviled creations.

The 12 tempting offerings will include: Sriracha Deviled Egg with pickled daikon, carrot and coriander; Pistou Deviled Egg with ratatouille; Horseradish Deviled Egg with steak and Roquefort; Deep-Fried Scotch Deviled Eggwith country sausage; Wasabi Deviled Egg with uni and crispy nori; Saffron Deviled Egg with salt cod and roasted garlic; Black Truffle Deviled Egg; Chevre Deviled Egg with asparagus; Lobster Deviled Egg with dill crème fraiche; “Bacon and Egg” with braised bacon and Cheddar; Smoked Chile Deviled Egg with roasted corn-red onion salsa; Vadouvan Spiced Deviled Egg with roasted cauliflower and mint.

For more information about Supper’s deviled eggs or their National Picnic Month kick-off celebration, visit www.supperphilly.com.

11:51
Lakefront Brewery Belgian White Beer Reviewed
» ‎ TheBrewClub.com

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Recently, The Brew Club did a beer review of the Ommegang Witte, and found it to be a really nice Belgian Style White beer. Light feeling and refreshing, I think these Belgian wheat beers are perfect for enjoyment during the hot summer months.

While I was in that mode, I thought I’d give the sample of Lakefront Brewing’s Belgian White Beer a try, and see how it compares to the aforementioned Ommegang Witte and the classic Hoegaarden. Lakefront Brewery is located in Wisconsin, and checking their website this Belgian White seems to be a seasonal beer for them and it weighs in at 4.6% ABV.

A couple cool things to note about Lakefront Brewery - they seem to make a gluten-free beer called “New Grist” which is good to know, and they also seem to have a nice Coffee Stout which sounds delicious!

For starters, if you’ve had any of those other Belgian white beers, the Lakefront Brewing version is not a surprise in the look, or the smell. The beer is a pale straw color, slightly cloudy as it is unfiltered. A foamy pure-white head is created and it looks exactly like one would expect from this style of beer.

Getting on to the smell, again, nothing unusual considering the style. I picked up on the spices for the most part, and a little bit of a sweet citrus action was happening as well. Obviously, as the label states, this beer is brewed with coriander and orange peel.

So it really boils down to taste. Is this a clone wannabe of its more popular competitors, or does the Lakefront Brewing Belgian White stand out from the pack somehow?

I’d say that while refreshing in all the ways one would hope in this style, it just doesn’t stand out as all that special in the taste department. The one thing in particular that I didn’t like was the comparatively bitter and dry aftertaste that this beer left.

Otherwise, it was just OK - it had some enjoyable citrus and spicy flavors, but it just didn’t seem as balanced or fulfilling as the Ommegang Witte. To me, this beer was more watery in taste and texture, and the flavors seemed a little forced.

Eh.

Rating: 2 out of 5 stars

I’d also like to mention and thank www.BeerMonthClub.com for sending me this sample.

© 2008 - Infinity The Brew Club. All Rights Reserved. Please visit our beer review site for the original content.
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10:04
Two New Beers From Cigar City Brewing
» ‎ The Beer Spot News RSS Feed

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Cigar City has been generating quite a nice buzz for a new brewery. Since they have opened, they have been releasing original beers with twists on traditional styles. On their blog yesterday, they covered a couple beers coming that will be new to bottles.

Improvisacion is their Oatmeal Rye India Brown Ale. Apparently the government wouldn't let them call it an India Brown Ale, so now it's an Oatmeal Rye India-style Brown Ale. They were originally naming it O.R.I.B.A., so then it would have been O.R.I.S.B.A. They didn't like that name nearly as much and improvised on the new name, Improvisacion. "Improvisacion is an all malt ale brewed with a nod to artisans everywhere who have passionately pursued their craft while embracing improvisation." This is no small beer, weighing in at a respectable 9%.

The other brew that will be bottled sometime in the future (no date planned yet) is Hunahpu's Imperial Stout. This one is a "Malt Beverage aged on Peruvian Cacao Nibs, ancho and pasilla chiles, cinnamon, and Madagascar vanilla beans." Obviously, this is the gov't wording of the description, but you get gist of it. Sounds like an interesting blend of flavors to add to an imperial stout.

Also of note, Cigar City just got 1 gallon growlers in. That's right, unlike most places, at Cigar City you have the choice between a full gallon growler (128oz) or a 32oz growler. They will also fill someone else's growler with Cigar City beer provided it is 32oz or under or 128oz or over. Prices can be found here.

9:58
Great Taste of the Midwest (Soldout)
» ‎ Chicago Beer Society

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August 8, 2009
9:30 am to 9:00 pm
The Great Taste of the Midwest at Olin-Turville Park in Madison, WI is always one of the country’s best beer festivals. It’s become so popular that the limited (now 6000) tickets sell out WAY in advance. This year was no exception - the event was declared a sellout almost as soon as tickets went on sale. But, as has been the case for eons, CBS offers its members an exclusive festival package that includes a coveted ticket to the Taste and round-trip bus transportation from either Chicago or Warrenville. Tickets were sold via a members-only mailing and, not surprisingly, were completely sold out by June 1.

Tickets will be arriving via snail mail very soon. If you didn’t make the cut, your checks will be returned.

Here’s the 411 for those who have scored tickets:
- City bus departs from Goose Island Clybourn (1800 N Clybourn) at 9:30 am, returns ~9 pm
- Suburban bus departs from Rock Bottom-Warrenville (Winfield Rd & I-88) at 9:30 am, returns ~9 pm
- No smoking or glass containers on the buses
- You must be at least 21 years old to attend
- Festival tickets will be distributed on the buses
- Don’t be late for the ride home - most hotel rooms in Madison are already booked!

9:31
British Stinging Nettle Beer
» ‎ Wort's Going On Here?

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Um. I don't think I would do it. You?

British - Stinging Nettle Beer - More DIY How To Projects

9:03
Free Advertising
» ‎ brewvana

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A quick, self-indulgent post, if you don’t mind. With the roadtrippin’, vacation taking times upon us, I thought I’d point out that there’s this cool little place in Iowa worth checking out. There really are reasons to hit Iowa as a destination, but if you’re like me this summer, your trips will be to places like [...]

8:09
SweetWater DP Barley Wine (Dank Tank #4) releases June 22
» ‎ beernews.org

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[Disclaimer: Beernews.org is the #1 leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Also check out the new Beernews.org Board! Thanks!]

SweetWater DP Barley Wine (Dank Tank #4) releases June 22

(Atlanta, GA) - Here is the info from yesterday’s newsletter: “SweetWater’s Dank Tank experimental beer series are now available in 22oz bottles. Emerging from the dark side of our brewers souls, SweetWater’s Dank Tank is ready to unleash round 4 from this series of one-hitters off the dedicated Dank 50 barrel Tank.

On June 22nd,
Sweetwater DP Barley Wine
will also have the honor to fill the first ever 22oz bottles to roll off the line in SweetWater’s 12 years of heady brewing.

The DP Barley Wine is the biggest farm animal to come out of the SweetWater barn. We bucked up and threw everything, including the kitchen sink, into this jackass concoction. This donkey will take you for a ride at 10.2% alc. vol. and hee haws over 142.0 IBU’s. [...]

After the DP we are working on the next Dank Tank as well - it will feature 500 pounds of fresh locally grown blueberries. Still taking name suggestions on that so if you have a good one send it my way.”

What has come before DP Barley Wine in the series? #1 was The Creeper, a Belgian Triple IPA that was released in December – “65 IBUs, light in color and body, and dangerously smooth at 10% ABV.” [What was #2??] #3 - Big Medlin Double IPA was released in May: “a big ol double IPA, Big on Gravity, over 8% ABV, and Huge on Hops breaking 100 IBU’s, then balanced with over two tons of malt.”
7:50
Tallgrass Köld hits Kansas this month
» ‎ beernews.org

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[Disclaimer: Beernews.org is the #1 leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Also check out the new Beernews.org Board! Thanks!]

Tallgrass Köld hits Kansas this month

(Manhattan, KS) - From the brewery: “Tallgrass Brewing Company releases their latest brew just in time to cool down for summer.
Tallgrass Köld
is a crisp, light-tasting lager with a traditional Pilsener malt aroma and subtle notes of honey and citrus. A new straw-colored classic for the Great Plains, Köld is an easy-drinking and refreshing beer to enjoy with your friends. Köld was released in the Manhattan market on tap only on May 11, and is set to hit the rest of KS and Omaha in bottles and draught June 15.” Bottles will be packaged in 6-packs.

7:49
Philly Beer Scene redux.
» ‎ LIQUID DIET: the blog

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The lads from Philly Beer Scene, who apparently work the same long hours I do, got a post up at their site late last night, responding to yesterday’s review here. Go read and you can find our some of their plans for the future–including an eight-page increase in size next issue–and see my John Longacre theory shot down. Damn.

They also sent me a direct email (which I got around the time Brad Lidge was blowing the Phillies win streak and ruining another effort by Jamie Moyer to get some respect for us older guys) alerting me to their post. More on that—or not—later.
7:34
Quick beer notes from yesterday.
» ‎ LIQUID DIET: the blog

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Zotten on draught did not disappoint (not that I thought it would). Plus there was a free glass promo for its release which I was the next to last person to cash in on at Craft Ale House. About the only complaint I can offer is that it was way too cold as served and I didn’t have time to caress it down to a better drinking level ’cause I was moving fast. I do suspect this will be one of those brews I prefer from the bottle but will have to do a lot more tasting to be sure. I’m up to the task. I plan to have sixpacks of this and the new Yards Saison in the ‘frig as soon as possible.

That moving fast eventually bought me to Sly Fox Phoenixville where I had me one-a them unfiltered Incubus things. Very interesting. Fruiter and easier drinking, it was, and the alcohol was entirely masked. I liked it a lot although it didn’t come across as a Tripel at all in this form. It’s been a nice three-month run for Incubus since April: the last of the 2007 and 2008 vintages, then the debut of the 2009 and now this.

Today’s a day of play with old college buddies and the whole weekend will, unless the world intervenes. What I’m saying is, the post after this one is likely the last of the day. Play among yourselves and try not to trample the plants.

6:00
DRAFTMag.com week in review
» ‎ Draft Magazine Feed

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We came. We saw. We conquered. Oh wait, that was Caesar. Well, our Beer Runner did something similar. That, and a whole lot more great content came and went last week on DRAFTMag.com Here’s a look back:

Beer Runner
We came. We saw. We SAVORed.
Beer: now scientifically better than water
Pole dancing meets cycling

Beer School
Ausgespielt

DRAFTMag.com feature
Pairing 101

Friday Field Trip
Pacific Standard

Sports on Tap
Lord Stanley’s mug
This move is on Target

We’re buying a beer for…
Si Newhouse
Kim Jong Un
Danica Patrick
Rihanna
Kaka

3:26
Beer of the Week: He’Brew Rejewvenator ‘09
» ‎ Brewed For Thought

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Brewing outside of style lines seems like the theme of the last couple days. So while I’m at Beerfest in Santa Rosa look for more category busters, please feel free to read about another beer that has hit the market that refuses to conform. He’Brew’s Rejewvenator refuses to conform using the juice from dates along with Trappist and lager yeasts to create a beer that stands alone.

DOPPELBOCK, SHMOPPELBOCK…HE’BREW BEER PITCHED THE YEAST OF MONKS!
Shmaltz Brewing Launches The Second Coming of REJEWVENATOR, Limited Edition, Date-Infused, Harvest to Harvest “Chosen” Seasonal

San Francisco, New York, Beyond! – May 2009 America’s smallest, biggest and most award-winning Jewish (and now Sideshow Freak) Beer Company, Shmaltz Brewing kicks-off its 13th year of delicious beer and delicious shtick with the second coming of their annual celebration ale, REJEWVENATOR. HE’BREW Beer’s latest installment in their sacred fruit infused line-up, Rejewvenator ferments over 400 gallons of Date juice into a half dopplebock, half Belgian style dubbel hybrid lager/ale – a truly unique brewing performance.

Jewish tradition celebrates two New Years: the first in Spring traditionally after the barley harvest and the second, the High Holidays in Fall, mark the creation of the world. Harvest to Harvest – the perfect bookends for deliciousness!

Rising to 7.8% alc, Rejewvenator will be nationally available in 22 oz. bottles and a very limited amount of draft. The national launch of Rejewvenator will take place during American Craft Beer Week from May 11-17, 2009 with special events happening in markets all across the country (May 7 @ Mugs Ale House in NYC, May 11 @ Brouwer’s Café in Seattle, May 13 @ Mission Beach Cafe in San Francisco and Cambridge Common in Boston; additional events will be listed at www.shmaltzbrewing.com). Rejewvenator 2008 (brewed with Figs) was touted by critics, including All About Beer who highlighted the brew in its “Beer Talk” tasting section and raved, “It’s a glorious beer.” Oakland Tribune proclaimed, “Don’t miss this one!”

The experimental process of brewing Rejewvenator begins with 5 specialty malts and 5 hop varieties blending European tradition with brazenly innovative American craft beer flavor and attitude. The brewers use Lager yeast to start cold, bottom fermentation then let the beer warm and pitch a hybrid Abbey/Trappist Belgian Ale yeast brought in exclusively for this brew. Finally all natural Date concentrate pressed on the first day of
California’s 2009 harvest gets infused into the fermenter. Rejewvenator then sits and ages for another month before centerfuge filtration and packaging.

I had tried this beer forthe first time when we held our own release party for the beer at the Toad in the Hole. Ironically, I spent more time drinking Human Blockhead and Sword Swallower that night and only tasted the Rejewvenator a couple times. I know I enjoyed it, but wanted to give the beer a real tasting.

In order to get the “real tasting” done in a timely fashion, that meant bringing this beer on the road. I spent the last couple days in Monterey for my nephew Zach’s graduation. Upon arriving at my dad’s house, I promptly cracked open the bottle and found a new photo taking location. As you can see, the new surroundings got the best of me and lead to a less than exceptional image, but the flavors of the beer came through nice and clear.

I noticed a raisiny sweet aroma to this beer that looks the part of a Belgian Dubbel. The appearance follows through with a very Belgian-like brew, with one distinct difference. The alcohol that is apparent in the beer doesn’t mingle within the beer’s flavors but stand firm and crisp on top of it. I assume this is from the lager yeast as it is the boozy quality I notice in stronger lagers.

With the exception of the lager alcohol notes, this beer is all Belgian Dubbel in my opinion. Rich and decadent, I was a little disappointed when I looked up at the clock and noticed I needed to get on my way with half a glass still left. Not wanting to waste such a tasty brew, I quick disposed of the remaining liquid. While I wish I had more time for that glass, it will only encourage me to have another at some point in the near future.

He’Brew has been impressing me of late with their Belgian inspired ales. While definitely not Belgian clones, they take cues from the yeast driven brews and add their own distinct twist. Rejewvenator is quite the tasty brew and I recommend you share a bottle of this potent brew with a friend to celebrate the tasty date.

3:05
How to look in archives
» ‎ Shut up about Barclay Perkins

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I've had a couple of queries about archives. How do you find where brewing records are. How do you get access to them. That sort of thing.

It would be great if more people would start looking at the wonderful treasure trove that archived brewing records form. I can't possibly get round it all myself. So here are a few tips to get started.

Where are brewing records kept?

In two main places:
1. Public archives. These are mostly run by local authorities, but there are others at universities. At many, you can just turn up at and request to see documents. This entails filling in a form with the document number and waiting for 15 - 20 minutes for then to fetch it from storage. At the London Metropolitan Archives you can order up to five documents at a time. Its opening times are:
  Monday, Wednesday and Friday 9.30am - 4.45pm,
  Tuesday and Thursday 9.30am - 7.30pm
2. Company archives. Getting to see these is more of a problem. They aren't generally open to the public and you'll have to ask nicely if you can come and take a peek.
How can I find brewing records?

In the case of the UK, it couldn't be easier. The National Archives has a search engine that covers most of the publicly held archives. You need to search for things like "gyle book", "brewing book" or search for production records of breweries. You'd be amazed how much there is. I've not really looked for the brewing records elsewhere as I haven't finished with the London Metropolitan Archives yet.

Canada seems to have something similar in the Archives Canada site.

I've not been able to find a centralised search site for the USA, but I have been able to track down archives with brewery records. For example, the University of Wisconsin and Northwest Digital Archives. I'm sure there are many more.

How can I record what I find?
Some archives allow you to take photocopies, but often that isn't allowed for material bound as a book in case the spine is damaged. Photography (without a flash) is usually permitted.

So go on. Get researching. You've no excuse not to.

2:27

Session #28: Thinking & Drinking Globally

» ‎ Brookston Beer Bulletin

Today is National Doughnut Day, among other things, and time once again for The Session, in fact our 28th such outing. This time our host is Brian Yaeger, who writes at Red, White & Brew. His chosen topic is “Think/Drink Globally,” which he described as follows:

In honor of Global Craft Beer Forever, I propose everyone writes about the farthest brewery (including brewpubs) you have visited and specifically the best beer you had there. Again, not your favorite or any old brewery you’ve been to, but the one that is the longest haul away, be it by airplane, car, ferry, rickshaw, whatever. (If you blog about beer but have never been to a House of Brewing, get on it!)

Then, the last part, since this exercise gives us an excuse to drink beer, do one of the following:

if you brought home a bottle while visiting the brewery and have it secreted away, crack it open.

if you don’t have any left from that visit but the particular beer is available where you live (or if not your fave from said brewery, another brand from it), go get one.

otherwise, find a local beer of the same style and do a little compare and contrast.

Well it certainly isn’t to hard to figure out the farthest place I’ve traveled so far for a beer was to New Zealand. The whole family went there for two weeks last year around this same time, plus my in-laws, too. We had a great time, and stayed most of the time in a beach house north of Auckland in the middle of nowhere. And since a lot of New Zealand feels like the middle of nowhere, that’s really saying something. We explored caves, went on hikes, lounged at the beach and tried our damnedest not to hit anything driving on the wrong (for us) side of the road. There were sheep everywhere and the joke is that there are more of them than people in New Zealand, and it’s not hard to believe.

The last few days were spent in the capital city of Auckland, where there was more beer, I’m happy to say. Though, sadly, only a minority was actually worth drinking. I did an article on beer in New Zealand for All About Beer. There were several decent breweries, the best I tried were from Emerson, Epic, Galbraith, and Hallertau.

Of those four, I spent the most time at Hallertau, as they also sell bottled beers and owner Stephen Plowman and Luke Nicholas (who brews the Epic Beer line) and I opened a couple dozen ebers so I could get a good cross section of the islands’ beer. Here’s what I wrote about the place in All About Beer:

Near the edge of the city limits, in Riverhead, is Galbraith’s polar opposite, the Hallertau Brewbar & Restaurant. Opened just three years ago by Stephen Plowman, the restaurant is thoroughly modern in both décor and cuisine, with an emphasis on local ingredients wherever possible. The menu includes esoteric fare as well as new takes on traditional dishes, and everything tastes homemade and delicious. The brewing equipment, though much less modern, and looking as if designed by MacGyver, still manages to create some terrific beers. Plowman makes an interesting range of beers, and likes to play around with his seasonals. His regular beers include a Kölsch-style ale, an American pale ale, an Irish red and a German-style Schwarzbier. His seasonal offerings have included an Imperial IPA (big, hoppy beers are a veritable rarity in New Zealand), a Belgian-style Tripel and a Saison flavored with Manuka tips, a local shrub sometimes also called a tea tree.

But by far my favorite of his beers was an experimental beer he was making, and I bought a couple bottles of it to bring home and age. Here’s what I wrote about it at the time:

But Plowman’s most ambitious beer may also be his best. His Porter Noir is a barrel-aged beer, which may be the first beer in New Zealand to use Brettanomyces. He brewed a strong Porter (6.6% abv) and aged it in local Pinot Noir barrels for four months before bottling. In the bottle, Brettanomyces was added and left to condition for another six months, before being released for purchase. It’s a wonderful beer, with rich, complex flavors of thick figs, raisins and the like, with strong Brett horse stable character. I can’t say for sure whether or not the people of New Zealand are ready for a beer so vastly different from their popular, but insipid, draught style. But ready or not, here it comes.

The second time I tried it, with Vinnie Cilurzo, from Russian River Brewing, here’s what I found:

Dark in color and a very thick tan head. The nose was marked by characteristic barnyard aromas with just a touch of malty sweetness. The nose was slightly less pungent than the sample I had in New Zealand, but Vinnie and I both declared it to be quite tasty. The Brett character married quite nicely with the nutty, malty porter flavors.

So let’s see what a year has done to it. The Bretty barnyard is still there, possibly even stronger, at least as I remember it. It’s still very malty but seems more complex to me as well, with all sorts of aroma and tastes mixing about on the nose and on the tongue. Dark fruit and some spiciness predominate, but there’s more there, too. I don’t know if Plowman is making new batches of this beer, but I certainly hope so, it’s definitely one of the most adventuresome being made in New Zealand.

I realized that I never posted photos from the New Zealand trip because I was saving them for the All About Beer article, but it’s been a year now, so I think it’s okay to post some of them now. So here’s a gallery of beer-related photos and also some non-beer related photos, in case you’re curious about what else we saw when we were there. [Note: the photos have no captions because I didn’t have time to put them in before leaving for Monterey. I’ll try and put them in Sunday after we get back, so check back Monday if you want to have more information about what’s in the photos.]

time savedtime saved

If you enjoyed this post or the Bulletin generally, please consider buying me a pint

June 05, 2009
22:54
Thinking about English ale.
» ‎ Potable Curmudgeon, The

Tags: [edit]

I spent the week working on an article for the next Food and Dining magazine, and luckily for me, the assignment was something I'd just experienced in Europe: English ale.

First digression: In the modern era, beer enthusiasts the world over refer to different fermentation methods, and hence different fundamental types of beer, as ale (top fermented) and lager (bottom fermented). As is the case with two people divided by a common language, colloquial English usage in the UK confuses matters, because there, people say "beer" when they mean "ale," although "lager" remains "lager."

Beyond this, England remains a great place to experience "ale," primarily cask-conditioned "real" ale, so long as the visitor understands that not every pub plays the game the same way. It is absolutely essential to have a copy of "Good Beer Guide," the campaign for Real Ale's annual guidebook to the best pubs that serve the best cask ale. Without it, your beer hunting will be an expensive crap shoot.

After sampling at least 20 different cask-conditioned ales, the majority of them one shading or another of Bitter at around the 4% abv mark, I can say that the great triumph of English brewing methodology is producing richness of malt character in a low gravity quaff. It amazes me. Surely hop character is excellent, if restrained by American micro standards, but it's the malt that always impressed me in the best cask pints.

I'll have more to say on this.

22:41
Olde Main Brewery - Search for the golden ticket
» ‎ 2beerguys beer blog

Tags: [edit]

Olde Main Very Important 6-Pack: Find VIP Under the Cap and Win VIP passes to 80/35

AMES, Iowa (May 27, 2009) – Stand in line for beer? Not you! Share a kybo with the masses? Surely not! That’s why Olde Main Brewing Co. is giving music lovers the chance to win VIP passes to 80/35 where they’ll be treated like the rock stars they are. Win by picking up a six pack of Olde Main beer at a retail store and find “VIP” under the cap to get two VIP passes to the 80/35 music festival on July 3 and 4 in downtown Des Moines.

The winners of the VIP passes will get a pair of two-day passes to see more than 40 bands, including Ben Harper and Relentless7, Public Enemy, Broken Social Scene, Stephen Malkmus & The Jicks, and Matisyahu. The VIP access to 80/35 includes a preferred viewing area near main stage, access to separate restrooms, a lounge area, priority entrance, and select free official festival merch. For more information on 80/35 visit 80-35.com and for full contest rules visit oldemainbrewing.com/8035.html.

Olde Main is proud to again be the beverage sponsor for 80/35. Last year more than 30,000 attendees enjoyed Olde Main brews over the 4th of July weekend. At that time, Olde Main was just entering the Des Moines market. Now, one year later you can find Olde Main beers at nearly 350 locations across the state including Des Moines, Council Bluffs, Waterloo, Cedar Rapids, Iowa City, Dubuque, and Carroll.

Olde Main Brews at 80/35
Dinkey Wheat - Named for the train that used to run from downtown Ames to the ISU Campus, the Dinkey Wheat has a flavor derived from coriander, chamomile, and orange peel, making for an enjoyable and unique drinking experience.

Long Face - A horse walks into a bar and the bartender says, “Why the long face?” An all around easy drinking, tasty beverage with malt and notable caramel flavors balanced by several American hop varieties.

Off KILTer - This traditional Scottish Ale has a subdued hop flavor and aroma with a high in malt flavor. Our brew master actually wears a kilt while brewing this ale to achieve maximum Scottish feel and tradition.

Clone - Simply a “Clone” of an American classic, this American Pale Ale is crisp and clean with a noteworthy hoppy bite. The subtle malt background balances out the refreshing ale. *Coming in bottles in June 2009*

Gryphonbrau - This classic American Lager is very easy drinking, with slight malt sweetness and restrained hop flavor and aroma. This refreshing “anytime beer” finishes clean with no aftertaste.

About Olde Main Brewing Co.
Ames-based Olde Main Brewing Co. & Restaurant opened in 2004. In May 2008, Olde Main began bottling and distributing its beer across Iowa. Olde Main brews six styles of beer, along with a root beer and various seasonals throughout the year.
21:41
Joe Sixpack Leads Next Edible World Food Tour
» ‎ 2beerguys beer blog

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Joe Sixpack Leads Next Edible World Food Tour

Famed Beer Writer Set to Take Attendees Throughout Northern Liberties to Explore Artisan Beers
PHILADELPHIA –First Person Arts continues to tell real-life Philadelphia stories in a unique way with its Edible World Food Tour. On each quarterly tour, an expert leader uncovers the stories behind the restaurants and bars that give Philadelphia’s neighborhoods their legendary vibrancy. Next up, First Person Arts and Philadelphia’s famed beer reporter and connoisseur Don Russell, better known as Joe Sixpack, offer a tour of Northern Liberties and its many sites famous for cultivating a love of local and international artisan beers. Beer novices and connoisseurs alike will journey Saturday, June 13 from 2-5:30 p.m. starting from The Swift Half at the new Piazza at 1002 N. 2nd St. Tickets for the event cost $75 per person, $140 per couple, and $65 for First Person Arts members and include all beer, food and gratuity. Tickets are available online at edibleworld.firstpersonarts.org or by phone at 267-402-2055.

This walking tour of the past and delicious present of Philadelphia’s storied beer neighborhood will take tour followers to the newly-opened Swift Half, Standard Tap, Foodery, the 700 Club, and Ortlieb’s Jazz Haus. At each stop tour-goers will experience food and beer pairings coupled with behind-the-scenes accounts of the founding and development of each establishment, offering a nuanced feel for the life history of the neighborhood.

Northern Liberties has experienced a transformation in recent years. It was the one of the first areas that Philadelphians moved to as the city began to grow outside of its original limits. It is home to some of the city’s oldest breweries, and it played a huge part in the city’s industrial growth. Most importantly for the history of beer, it was a home for European immigrants who built Philadelphia, and helped transform it into the beer capital of America before Prohibition. Vestiges of this history remain in Northern Liberties, but the neighborhood has begun to evolve into something new — less industry, fewer immigrants, more residential construction, and one of the region’s finest craft beer destinations.

First Person Arts is a nonprofit organization and producer of the annual First Person Festival of Memoir and Documentary Art and other programs that tap into the power of personal stories and speak to diverse audiences, including people whose voices are not often heard. First Person Arts believes that everyone has a story to tell and that sharing our stories connects us with each other and the world. For more information, please visit www.firstpersonarts.org .
21:25
Cape Ann Brewing: Chili Cookoff 6/7‏ and licensing board meeting Tuesday 6/9
» ‎ 2beerguys beer blog

Tags: [edit]

News from the folks at Cape Ann Brewery:

On Tuesday June 9th, the owners of Cape Ann brewery will be going in front of the licensing board (again, sigh) to ask the city for permission to be open on Sundays. It was only a year ago when they opened the brew pub. Since it’s getting warm, it will be busy in Gloucester. It would make sense to be open on a Sunday. If you are in the area, show up at the town hall during the meeting (probablly 6 pm) to show your support.

Also, if you’re looking for something to do on Sunday, the Cape Ann folks will be pouring at the Heroes of Lawrence Chili Cookoff in Lawrence, MA. This is the second year that Cape Ann has participates and they said that it’s a blast. The Chili is terrific, the cause is
worthy, and the beer is yummy. Cheers!

Sean
2Beerguys.com

Drink Craft Beer, You’ve Earned It!!

21:12
Fermentationn Friday June 2009
» ‎ Beer Bits 2

Tags: [edit]

Brew Dudes announced the topic for June. Check it out!

Anybody else wanna sign up? Any readers wanna write for July? I'm savin' a spot for ya.

21:02
Dupont Avril table beer
» ‎ Summer of Beer

Tags: [edit]

Stone IPA, Alaskan IPA, and now the Avril... 3.5% ABV and still tasty like a nice saison
Sent via BlackBerry from T-Mobile

19:29
Philly Beer Scene is out.
» ‎ LIQUID DIET: the blog

Tags: [edit]

The first issue of Philadelphia’s newest beer rag is here, full color magazine format, 36 pages, including covers, more expensive to produce by far, I’d guess, than either of the tabloid format competitors (that’s on a per copy basis). The magazine format is attractive but works against it because of the small number of pages makes it feel painfully thin.

Feature stories are “Ales of the Revolution,” which focuses on products from Yards, Yuengling and Boston Beer and a round-up of locations where you can do your beer drinking outdoors. A Bar & Restaurant Review section includes short pieces on Dock Street Brewery and The Hulmeville Inn. The judgments in The Tasting Room, wherein the four founders of the publication and a “notable guest” offer the opinions, will raise some eyebrows (Troegs Sunshine Pils two stars, Oskar Blues Momma’s Little Yellow Pils four-plus stars, really?).

There’s a lengthy directory in the rear with a few errors that make you wonder a bit (three of the four Iron Hill near-suburbs locations listed, but not North Wales); Sly Fox listed as a brewpub in both Phoenixville and Royersford and a brewery in…Phoenixville; Royersford Brewing listed under breweries, Beer YardS inc. (my cap “S”) listed as a retail outlet.

Several adverts come from places you don’t usually see in beer rags and from entities which are not part of the beer world at all, which is a good thing, I’d say. There’s an inside front cover ad from South Philly Taproom and a rear cover from Brew, which makes one suspect that somebody in the organization is John Longacre’s nephew or something—either that, or he was singularly impressed by their mailing to prospective advertisers.

Of all the Usual Suspects you might expect to find associated with a new beer publication, only George Hummel makes the scene. That “new blood” feel to it all which results from that is also likely a good thing.

All in all, professionally and attractive done from an aesthetic viewpoint. How and if it fits into the local gestalt will be revealed in time.

19:27
Ticket to Ride
» ‎ Asheville Beer Blog

Tags: [edit]

This must be the week to get the hot ticket. First, there was the frenzy for the Beastie Boys show at the Orange Peel, and apparently I am the only one in Asheville who actually scored two tickets. But there are other hot tickets to be had this week.

The first big event coming soon is my birthday the Beer City Bash, a celebration of Asheville's newly designated title of Beer City U.S.A. (East). Okay, so it is happening the day before my birthday, but still, it should be a rollicking good time in celebration of me Asheville beer. The big day is June 26th with doors opening at 7:30. Ten dollars gets you two 9 ounce beers, a raffle ticket, and the pleasure of hearing three great local bands, Wilsin, Floating Action, and the fine folks who made the Beer Y'all movie, Rat Jackson. Tickets are on sale RIGHT NOW. I suggest you get them as early as possible. Be there or be square.

And if you haven't had enough of dealing with ticketing agencies this week, on Saturday morning (tomorrow), tickets for the Baseball and Beers festival will go on sale. The festival, scheduled for Saturday August 22nd, will feature over 30 brewers from throughout the southeast, and unlike Brewgrass, you get to use an actual bathroom. Again, the earlier the better if you think you want to go.

This next item has nothing to do with tickets, but there was a good writeup of the Lexington Avenue Brewery on the Asheville Now website. It looks like the LAB will be focusing on German Style beers, with a Kolsch, Pilsner, Hefeweizen, and Marzen to be among the regular taps. It sounds like it is going to be a great space and I look forward to seeing them open later this year.

18:15
3 Iron
» ‎ Beer Haiku Daily

Tags: [edit]
I don’t want to talk
About why my club is bent
Just pass me a beer

Written by Captain Hops.

photo credit: jurvetson

Thing of the Day: Callaway Big Bertha 08 Traditional 8-Club Iron Set (3-Iron to Pitching Wedge)

Related haiku:

18:00
Fordham Copperhead Ale
» ‎ Hop Talk

Tags: [edit]

©Hop Talk - Use on other websites prohibited without express permission

Fordham Copperhead Ale

Beer-a-Day #156

Fordham’s flagship beer is our interpretation of the Düsseldorf style Altbier. Its deep copper hue is a result of the caramelized malted barley used. Copperhead is significantly hopped to provide its signature balanced flavor this ale is known for.

This is brewed fairly local to me, and yet I’ve never had a Fordham beer.

Clear, coppery color. Good bunch of malt in the aroma. Pretty good.

Fordham Brewing Co.

submit_url = 'http://hop-talk.com/2009/06/05/fordham-copperhead-ale/';
18:00
Fordham Copperhead Ale
» ‎ Hop Talk

Tags: [edit]

©Hop Talk - Use on other websites prohibited without express permission

Fordham Copperhead Ale

Beer-a-Day #156

Fordham’s flagship beer is our interpretation of the Düsseldorf style Altbier. Its deep copper hue is a result of the caramelized malted barley used. Copperhead is significantly hopped to provide its signature balanced flavor this ale is known for.

This is brewed fairly local to me, and yet I’ve never had a Fordham beer.

Clear, coppery color. Good bunch of malt in the aroma. Pretty good.

Fordham Brewing Co.

submit_url = 'http://hop-talk.com/2009/06/05/fordham-copperhead-ale/';

17:04
The Session #28 - Think/Drink Gobally
» ‎ Musings Over a Pint

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The 28th iteration of The Session is hosted by Brian Yaeger at Red, White, and Brew. The theme for this month is Think/Drink Globally.
So, in honor of Global Craft Beer Forever, I pose everyone writes about the farthest brewery (including brewpubs) you have visited and specifically the best beer you had there. Again, not your favorite or any old brewery you've been to, but the one that is the longest haul away, be it by airplane, car, ferry, rickshaw, whatever.

Well, for me, that's a simple assignment. I don't travel much, even for beer. However I am fortunate to be able to travel to Denver, CO on occasion for business. When I do, I make a point to visit the Great Divide Brewing Company and spend some time with the friendly folks at their Tap Room. Readers of the Musings know that I am a big fan of Great Divide beers. Picking any favorite beer is hard, but at Great Divide I would have to say it's the Hercules Double IPA. Double IPA is one of my favorite styles, and I especially enjoy this intensely hopped offering from Great Divide. Right from the start I enjoy the enticing aroma of citrus and malt. I often remark that I spend as much time with my nose in the glass as I do sipping. The flavor is strong, citrus hops with sufficient sweet malts to balance. This is a boldly flavored beer, but still nicely balanced. The finish is slightly bitter with a touch of alcohol warmth. Hercules is a beer to sip and linger over. Behind the big hop flavor lurks 9.1% ABV.

My evenings out in Denver typically start at the Great Divide Tap Room. I'll check out any limited or new beers they have on tap, but rarely fail to enjoy a Hercules while there. After a Hercules or two at the brewery, I'll begin my stroll to other Denver pubs and eateries such as Rock Bottom, Breckenridge, Falling Rock, to name a few.

Great Divide beers have only recently become once again available in Virginia. My local retailer didn't have Hercules when I last visited, but I will certainly pick some up if it appears. As far as the second part of the Session assignment, to drink and compare a similar beer, that will have to wait for a more appropriate time for a big DIPA than this Friday afternoon!

There are many points of interest in Denver for the beer enthusiast. Just reviewing my old posts about Denver and Great Divide has me yearning to make a return visit. You can read about some of those previous visits here.
Update, June 6: Brian has posted the Session roundup here.

[ Original content posted at [www.musingsoverapint.com] ]

16:50
06/05/2009 Friday STL Beer Round-Up
» ‎ stlhops.com

Tags: [edit]
This week on the STL Hops Twitter
- A limited number of Great Divide Belgica (Belgian Style IPA) 6pk cases hit the St. Louis market today. (a couple of hours ago)
- If this week’s Know Your Styles article got you thirsty, you may want to try Left Hand St. Vrain Tripel as it’s back after a 2 year hiatus. (a day ago)
- Per Michael Bell, Founders Devil Dancer should be in St. Louis this July. (almost 2 days ago)
- The craft beer train keeps on rolling. Moylan’s Brewery beers are now available in the St. Louis area. (3 days ago)
Stuff from around the web
- Ian Froeb put together a great article about the St. Louis craft beer scene.
- AB employees help the environment.
- MetroMix visits Square One Brewery.
- Kasper on Tap is a big fan of Schlafly’s Reserve Imperial Stout.
- Great story about Ray Hill’s new brewery in Ferguson.
- How about a list of America’s dumbest beer laws?
- Adam Jadhav serves up some Beer and BBQ.
Retail Beer Releases
- Bob’s Liquor (6/4/2009)
  - Founders: Centennial IPA, Porter, Red Rye and Dirty Bastard
  - Left Hand: Milk Stout, Sawtooth Ale, American Pale Ale
  - Fort Collins: IPA, Chocolate Stout, Retro Red
  - Anderson Valley: Boont Amber Ale, IPA, Oatmeal Stout
  - North Coast Brewery: Acme, Red Seal Ale, Scrimshaw, Pranqtser, Old Rasputin
  - Bell’s: Two-Hearted Ale, Pale Ale, Kalamazoo Stout, Third Coast
  - O’Dells: 90 Schilling, IPA, 5 Barrel Pale Ale
  - Anchor: Liberty, Steam
  - Schlafly: Pale Ale, Hefeweizen, APA, No. 15, Oatmeal Stout
  - Bear Republic: Hod Rod Rye, Racer 5
  - Southern Tier: Imperial Extra Pale Hoppe, IPA Unearthy
  - Boulevard Smokestack: Two Joker Double Wit, Double-Wide IPA, Sixth Glass
  - Big Sky: Moose Drool, IPA
  - We also carry seasonals
- Bon Vivant Wines (06/01/09)
  - Arcadia Coco Loco
  - Brasserie Dupont Foret Organic Saison
  - Two Brothers Doga Days Dortmunder
  - Victory Hop Wallop
  - Victory Wild Devil
- Provisions Market (6/05/09)
  - Southern Tier Iniquity Black Ale
  - Ommegang Biere De Mars
  - Great Divide Old Ruffian
  - Great Divide Hercules IPA
  - Southern Tier Cherry Saison
  - Dieu du Ciel Derniere
  - Dieu du Ciel Equinoxe
  - Beach Bum Blonde Ale
  - Moylans Hopsickle Imperial IPA Triple Hoppy
  - Moylans IPA
  - Moylans Dragoon Dry Irish Stout
  - Moylans Ryan O’Sullivans Imperial Stout
  - Moylans Danny’s Irish Red
  - Moylans Kilt Lifter Scotch Ale
  - Moylans Tipperey Pale Ale
  - Founders Dirty Bastard
  - Founders Centennial IPA (bottled 5/26)
  - Founders Double Trouble
  - Founders Porter
  - Founders Curmudgeon
  - Founders Cerise
  - Founders Reds Rye
- Wine and Cheese Place (Clayton) (06/05/09)
  - Hofbrau Munchen Maibock
  - Great Divide Belgica
  - Southern Tier Iniquity Black Ale
  - Southern Tier Cherry Saison
  - Left Hand Saint Vrain Trippel
  - Moylans Hopsickle Imperial IPA Triple Hoppy
  - Moylans IPA
  - Moylans Dragoon Dry Irish Stout
  - Moylans Ryan O’Sullivans Imperial Stout
  - Moylans Danny’s Irish Red
  - Moylans Kilt Lifter Scotch Ale
  - Moylans Tipperey Pale Ale
  - Founders Dirty Bastard
  - Founders Centennial IPA (bottled 5/26)
  - Founders Double Trouble
  - Founders Porter
  - Founders Curmudgeon
  - Founders Cerise
  - Founders Reds Rye
  - Boulevard Smokestack Two Jokers Double Wit
- Wine and Cheese Place (Rock Hill) (06/05/09)
  - Southern Tier Iniquity Black Ale
  - Moylans Hopsickle Imperial IPA Triple Hoppy
  - Moylans IPA
  - Moylans Dragoon Dry Irish Stout
  - Moylans Ryan O’Sullivans Imperial Stout
  - Moylans Danny’s Irish Red
  - Moylans Kilt Lifter Scotch Ale
  - Moylans Tipperey Pale Ale
  - Founders Dirty Bastard
  - Founders Centennial IPA (bottled 5/26)
  - Founders Double Trouble
  - Founders Porter
  - Founders Curmudgeon
  - Founders Cerise
  - Founders Reds Rye
  - Dieu du Ciel Rigor Mortis
- Wine and Cheese Place (Ballwin) (06/05/09)
  - Moylans Hopsickle Imperial IPA Triple Hoppy
  - Moylans IPA
  - Moylans Dragoon Dry Irish Stout
  - Moylans Ryan O’Sullivans Imperial Stout
  - Moylans Danny’s Irish Red
  - Moylans Kilt Lifter Scotch Ale
  - Moylans Tipperey Pale Ale
  - Founders Dirty Bastard
  - Founders Centennial IPA (bottled 5/26)
  - Founders Double Trouble
  - Founders Porter
  - Founders Curmudgeon
  - Founders Cerise
  - Founders Reds Rye
  - Boulevard Smokestack Two Jokers Double Wit
- Whole Foods Town & Country (06/05/09)
  - Oberon 2L mini kegs
  - Southern Tier Iniquity
  - LeftHand St. Vrain Tripel
Restaurant and Bar Beer List Updates
- 33 Wine Shop and Tasting Bar (05/30/09)
  - Witkap Pater Belgian Singel
  - Uerige Sticke Altbier
  - Schlafly Export IPA
  - Bell’s Oberon
  - Anderson Valley Boont ESB
  - O’Fallon Smoked Porter
- Hair of the Dog Pub (06/02/2009)
  - Ayinger Celebrator
  - Bell’s Cherry Stout
  - Cantillon (9 varieties)
  - Cuvee Van De Keizer Blauw ‘08
  - Dupont Cidre Brut
  - Duvel
  - Great Divide Espresso Oak Aged Yeti
  - Great Divide Hercules
  - Hitachino Nest White
  - New Holland Dragon’s Milk
  - O’Fallon 5 Day IPA
  - Orval
  - Rochefort 10
  - Rogue Hazelnut Brown Nectar
  - Saison Dupont
  - Schneider Aventinus
  - Sierra Nevada Bigfoot ‘09
  - Southern Tier Cuvee Series #2
  - Tripel Karmeliet
  - Schlafly APA (Draught)
  - Schlafly Hefeweizen (Draught)
  - Schlafly Scotch Ale (Draught)
  - New Belgium 1554 Black Ale (Draught)
  - New Belgium Dandelion Ale (Draught)
  - New Belgium Fat Tire (Draught)
  - Newcastle Brown Ale (Draught)
  - Budweiser American Ale (Draught)
  - Blue Moon (Draught)
  - Hoegaarden (Draught)
  - Guinness (Draught)
- Iron Barley (06/05/09)
  - O’Fallon Smoked Porter
  - New Belgium 1554 Black Ale
  - AB Bare Knuckle Stout
  - North Coast Scrimshaw Pilsner
  - Boulevard Unfiltered Wheat
  - Boulevard Maibock
  - Goose Island Honker’s Ale
  - Griesedieck Golden Pilsner
  - O’Fallon Cask 5 Day IPA
  - Warsteiner Dunkel
  - Smithwick’s Irish Red Ale
  - Boulevard Smokestack Saison (750 ml)
  - Boulevard Smokestack The Sixth Glass (750 ml)
  - Boulevard Smokestack Long Strange Tripel (750 ml)
  - Tucher Hefe Weiss (Bottle)
  - Aecht Schlenkerla Rauchbier Marzen (Bottle)
  - Aecht Schlenkerla Helles (Bottle)
  - Odell IPA (Bottle)
  - Weihenstephan Dark Hefe (Bottle)
  - Rogue Dead Guy Ale (Bottle)
  - Ayinger Celebrator Dopplebock(Bottle)
  - O’Fallon Wheach (Bottle)
  - New Holland The Poet (Bottle)
  - Floris Apple (Bottle)
  - New Holland Full Circle Kolsch (Bottle)
  - Wychwood Hobgoblin (Bottle)
  - Guinness Draft (Bottle)
- Newstead Tower Pub (06/03/09)
  - Griesedieck Golden Pilsner
  - O’Fallon 5 Day IPA
  - O’Fallon Wheach
  - Schlafly Pale Ale
  - Schlafly APA
  - Schlafly Export IPA
  - New Belgium 1554
  - New Belgium Mothership Wit
  - Boulevard Lunar Ale
  - Boulevard Maibock
  - Left Hand 400lb. Monkey
  - Founders Red’s Rye
  - Anderson Valley Boont ESB (Bottle)
  - Left Hand Milk Stout (Bottle)
  - Unibroue Ephemere (Bottle)
  - Guinness 250 Year Anniversary Stout (Bottle)
- The Royale Food & Spirits (06/03/09)
  - Griesedieck Bros. Golden Pilsener
  - Schlafly Hefeweizen
  - Schlafly Kolsch
  - Charleville Tripel Wit
  - O’Fallon 5-Day IPA
  - Bell’s Oberon
  - Boulevard Maibock
  - Guinness Stout
  - Strongbow Cider
  - Charleville Maibock (22oz bottle)
  - Schlafly Raspberry Hefeweizen (bottle)
  - Weihenstephaner Kristallweissbier (500 mL bottle)
  - Sierra Nevada Torpedo (bottle)
  - Miller (bottle)
  - Miller Lite (bottle)
  - Tecate (bottle)
  - Henninger Premium (500 mL can)
  - Xingu (bottle)
  - Amstel Light (bottle)
  - Boulevard Single Wide IPA (bottle)
  - Schlafly Pale Ale (bottle)
  - Left Hand Juju Ginger (bottle)
  - Sierra Nevada Pale Ale (bottle)
  - North Coast Old Rasputin (bottle)
  - Wittekerke (can)
  - Orval (bottle)
  - Lindeman’s Framboise (bottle)
  - Delirium Tremens (bottle)
  - La Fin du Monde (bottle)
  - Duvel (bottle)
  - Maredsous 8 (bottle)
  - Westmalle Tripel (bottle)
  - St. Bernardus Abt 12 (bottle)
  - St. Peter’s Organic English Ale (500 mL bottle)
  - Newcastle (bottle)
  - Sam Smith’s Taddy Porter (bottle)
- The Stable (06/05/09)
  - Amagalmated Brewing Helles
  - Arcadia Sky High Rye
  - Lefthand Oaked Imperial Stout
  - Bell’s Cherry Stout
  - Bells Two Hearted
  - Founders Cerise
  - Odell IPA
  - Charleville Half-Wit Wheat
  - Bells Oberon
  - Anchor Liberty Ale
  - Lefthand 400 LB Monkey
  - O’Fallon 5 day IPA
  - Arcardia Hop Rocket
  - Duchesse du Bourgonge
  - Founders Centennial IPA
  - Kasteel Rouge
  - Southern Tier Mokah
  - Anchor Steam Beer
  - Southern Tier Iniquity
  - Rouge Imperial Pilsner
  - Charleville Hoptimistic
  - Cathedral Square White
  - Odell 5 Barrel Pale Ale
  - Founders Red’s Rye
  - Hebrew Lenny’s RIPA
Brewery and Brewpub Beer List Updates
- Buffalo Brewing Company (05/28/09)
  - Dunkel Rye (Roggenbeir) (5-27)
  - Buffalo Drool
  - Buffalo Gold
  - Bourbon Oak Extra Stout
  - Rye IPA
  - Hefe-Weizen (5-26)
- Mattingly Brewing Company (06/05/09)
  - Cardinal Direction Abbey Dubbel
  - Pale Ryeder Palm Sugar Rye Tripel
  - BrightSide Belgian White
  - Homeward Brown
  - Black Sky Stout Porter
  - Black Dawn Coffee Porter
  - O’Fallon 5 Day IPA
  - O’Fallon Gold
- Schlafly Taproom (06/05/09)
  - Peche
  - Pilsner
  - Raspberry Hefe
  - Export IPA
  - Dry Stout
  - Dortmunder
  - Kolsch
  - No. 15
  - Hefe
  - Pale Ale
  - APA
  - Oatmeal Stout
  - Cask - Export IPA (columbus, centennial & chinook)
  - Cask - Barleywine (simcoe)
Here’s a list of upcoming beer events:
Tags: round-up

16:35
Cleveland Bar Celebrates 35th Anniversary of Ten Cent Beer Night with Ten Cent Beer
» ‎ A Roughneck's Take On Beer

Tags: [edit]

by Vince Grzegorek

35 years ago today, on June 4, 1974, one of the most infamous events in sports history occurred at Cleveland Municipal Stadium when the Indians held ten cent beer night, and predictably, all hell occurred.

Today, Now That's Class (11213 Detroit Ave.), will be celebrating the 35th anniversary of the infamous drunken evening with a ten cent beer night of its own. Stroh's draft only, which is fine, because Stroh's rocks. Free show at 9 p.m. There's no way this ends badly. There's no way this ends in any similar fashion to the evening of June 4, 1974. Right?

(Also not officially on tap, but sure to be seen: Free views of drunken panhandlers taking advantage of the deal; Free views of vomit spewed far and wide from the bathrooms to the sidewalk; Free bloody foreheads; Not free protection from the police.)

16:30
Hello Kitty and Santa's Butt
» ‎ Seen Through a Glass

Tags: [edit]

Remember this little bit I put up about wine labels? Remember the annual controversies over the variety of cartoony labels on Wychwood's "Bad Elf" series of Christmas beers, about how they'd confuse children because of their cartoon images on a bottle of beer?

Decanter is reporting that the first Hello Kitty wine is on the market, and that it is available in the U.S. WTF? The bottle not only has the nightmarish image of Hello Kitty on the label, it has a little charm of the fiendish feline hung from the neck! (Not a bad thing, you must admit.)

I think the export manager may be full of shit, because they seem to think that the FDA regulates wine labels, and I don't see anything about this wine being actually for sale in the U.S., but just suppose they're right. What the hell does that say about turning down cartoon beer labels? More to the point, who will save me from all the Hello Kitty winos?

16:30
Albert Sisson: R.I.P.
» ‎ Musings Over a Pint

Tags: [edit]

Albert Sisson, a pioneer in the Maryland craft beer scene has passed away. Thomas Cizuaskas at 'Yours For Good Fermentables' knew Mr. Sisson and posts this remembrance:
Appreciating Albert Sisson

Albert Sisson died yesterday evening.

In 1979, Albert opened the Sisson's Pub in Federal Hill district, then still known as Southeast Baltimore. Sisson's venture was a gamble; it was a neighborhood on the decline.

The pub thrived however and soon became part of the area's revitalization. It became a destination spot throughout the greater Baltimore area, especially prized for for its Creole cuisine.

His son, Hugh Sisson, added brewing equipment in 1989, making Sisson's the first post-Prohibition brewpub in Maryland (Virginia and DC, for that matter).

Hugh Sisson is the General Partner of the Clipper City Brewing Company.

If a measure of a man's wealth is the measure of his friends, Albert Sisson was an incalculably wealthy man. Many a patron became a friend, after Albert, wearing his trademark large suspenders, had served him a pint and swapped a tall tale.

The family will announce memorial details.

Our condolences go out to the Sisson family. For more information on the history of Sisson's Brewpub, see Tom Cizauskas' notes here.

[ Original content posted at [www.musingsoverapint.com] ]

16:20
Kölsch Season
» ‎ IndianaBeer

Tags: [edit]

There wasn't a single space left in Rock Bottom, 86th St, parking lot for Thursday's Bottom's Up Kölsch tapping after Rita Kohn's Beer buzz column in Nuvo publicized it on Wednesday. Liz's is bright yellow gold with a very small head - but poured en masse for the tapping party, whadda expect, headwise. Decent malt attack with a very dry finish. Clean beer.

At the Downtown Rock Bottom, Jerry's Bottom's Up Kölsch is unfiltered but clear bright yellow gold. Nice marshmallow head. Quick finish makes it seriously repeatable.

Broad Ripple Brewpub's Kölsch has a Hefeweizen look without the head. Very small aroma. Clean and balanced but basically a standard taste that could be a cream ale. (Kevin also tells us the Violet Strawberry Blonde is not made with any strawberrys, the fruitiness comes from the yeast). Coming up, a Marzen. Das liben es gutte.

On a sad note, Middlesborough FC has been dropped from the Premier League to the Coca Cola Championship (sort of a AAA league). John Hill is thought to be on the short list to be loaned to Chelsea.

For best results, put in mouth, swallow, repeat.

15:43
gearing up for beery weekend - Bacchus beer dinner tonight, Pils Party on Sunday
» ‎ The Best of American Beer & Food

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Heading into a weekend filled with great beer events - a special dinner with New Glarus Brewing Co. at Bacchus tonight, and the women-only Pils Party on Sunday at the Sugar Maple - 5 great Pilsners, from classic Pilsner Urquell, to Victory Prima Pils, with a few surprises from my beer cellar.

Here’s the menu from Bacchus Executive Chef Adam Siegel for the New Glarus beer dinner with a few tasting notes about each pairing from me:

Dungeness crab and melon salad with fresh thyme, lemon and Espelette pepper, topped with crisped prosciutto - NGBC Spotted Cow - this was an amazing match, with the mild ale highlighting the sweetness of the crab and melon

Strauss veal Tartare with a quail egg, with Parmigiano, orange gremolata and celery root remoulade - NGBC Totally Naked provided crisp carbonation, more of a textural contrast

Seared sea scallop with spiced rhubarb, fava beans, and Port wine syrup - NGBC Dancing Man Wheat brought up the caramelized sear on the scallop, but the rhubarb was a bit too sweet and served in a very generous portion…

Grilled quail breast with stewed apricot and foie gras sauce - NGBC Imperial Saison was wonderful with the quail alone, but the apricot was candy-sweet and made the ale taste very sour in comparison

Braised Shortribs with cumin, caramelized cauliflower and garlic spinach - NGBC Stone Soup, a strong golden ale modeled on a tripel, made the richness of the beef taste even better and its yeasty bite was a perfect foil for the garlicky greens

Lamb noisette with brown butter polenta, toasted hazelnut crumbs and sauteed artichokes - NGBC Fat Squirrel brown ale made a seamless match with the brown butter and lamb topped with toasted nuts

Creme fraiche panna cotta with strawberry soup, grapefruit and pistachio brittle - NGBC Wisconsin Belgian Red accented the slight tartness of the fresh fruit, although the brittle perched atop the panna cotta had absorbed a lot of moisture by the time we were served and was no longer truly a crisp brittle, more like a caramel

It was a huge crowd for the dinner - about 150 people, with about a dozen people from the local distributorship showing their support of the brand. Dan Carey spoke briefly about the beers, but spent most of the night circulating from table to table. The New Glarus Hilltop Brewery has its grand opening on Saturday June 13, so that will be the next big party celebrating the end of two years of construction….

15:37
Friday Field Trip: Pacific Standard
» ‎ Draft Magazine Feed

Tags: [edit]

A California-themed bar in the heart of Brooklyn, New York? We had to check it out.

Friday Field Trip: Pacific Standard

See our previous Friday Field Trips here.

If you’d like to be featured in a Friday Field Trip or have an idea of a place we should tour, email us. And TGIF.

15:34
Ancient Brews, Huzzah!
» ‎ Flagon Slayer Brewery

Tags: [edit]

Back in 2005 Discover ran an article about Dogfish Head’s attempt to recreate a 9,000 year old Chinese brew. There’s a reason they’re my favorite brewery. They’re re-releasing it to the unwashed masses in June or July (so I can finally get a taste of it) and have several other interesting brews planned, including sahti. [...]

15:20
Founders Brewing - Founders Fest and New Website
» ‎ The Beer Spot News RSS Feed

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Founders Brewing will be hosting the second annual Founders Fest on June 20th from 3-11pm. This festival that takes place in front of Founders is a fun time filled with great beer, people and music... This festival also marks one year since I had the unfortunate experience of a nasty ankle break that included a ambulance ride, one week hospital visit and no weight bearing for 4 months... Good times..

That being said, this is truly a great festival.. Here are the details from their website.

"It’s back. Founders Fest 2009 will be held from 3-11pm on Saturday, June 20th, when the street (Grandville Avenue between Williams and Barlett) will once again be blocked and the grounds of the brewery secured for a day of beer, local food and music.

A celebratory “thank you” to Grand Rapids and West Michigan for making Founders what it is today, Founders Fest celebrates the fact that Founders Brewing Company has been a part of the Grand Rapids scene since 1997 and has grown its brewing tradition from its modest beginnings to be rated 7th best brewery in the world.

This year Founders Fest will feature eight local and regional bands, of varying genres. Music will start on center stage at 3:00 pm, featuring Grand Rapids' own Oracle, Chance Jones, UV Hippo, Total Blam Blams, Back Forty and Muskegon's Four Finger Five and the headliner, Karl Denson’s Tiny Universe, will conclude the night."

More details on their site, check it out...

Founders also just launched their new website, it's a really nice looking website packed with details about thier beer, philosophy, staff and events.. Nice job on this one, here's a little blurb from their site about the site.

"The new site is designed to be the hub for all things Founders. Factoids about our brews, what’s on tap in the Taproom, where to find stuff. If there’s something you need to know about Founders, chances are really, really, good you’ll find it here. That’s the basic idea anyway. Have a look. Explore. Have some fun. Share the site with some friends. Just like a big ‘ol tasty Founders."

15:00
Play fantasy football with the guys from Hop Talk
» ‎ Hop Talk

Tags: [edit]

©Hop Talk - Use on other websites prohibited without express permission

Play fantasy football with the guys from Hop Talk

There’s only one sport I really watch, and that’s professional football*. There’s less than two months until training camps open.

Nothing beats wiling away a Sunday afternoon (and evening) with some good beer and some good football. Toss in some bratwursts or some chili and it’s downright nigh perfection.

A few years ago I’d played fantasy football for a few years. It was fun, but I stopped because I was so busy with wife, kids, work, a blog, and all. When a message from NFL.com dropped in my inbox, however, I decided to give it another whirl.

To make it more interesting, I decided to create a private league exclusively for Hop Talk readers. Are you interested in joining us? There are twelve teams in a league, so the first ten people to send me an e-mail message to al [at] hop-talk [dot] com will get the password to join.

Smack talking is, of course, encouraged.

* American football, specifically the NFL, for you folks outside the U.S.

submit_url = 'http://hop-talk.com/2009/06/05/play-fantasy-football-with-the-guys-from-hop-talk/';

14:52
Other Pubs In Brighton
» ‎ maeib's Beerblog

Tags: [edit]

As well as the usual suspects, I did visit a few other pubs whilst in Brighton. Most of these were in the current Good Beer Guide or on the local CAMRA branch's ale trail.
The exception to that was The Pump House in The Lanes which I visited twice. This pub sells five real ales, and the three different ones I had: Dark Horse Whip Cracker, Harveys Sussex Best and Taylor Landlord were all in really good condition. I'm told by friends that the food, especially the sausages, was excellent too. I do wonder why the pub doesn't currently feature with the local CAMRA bods.
The Great Eastern is at the bottom of Trafalgar Street, down the hill from The Lord Nelson, and sells three beers. I had a reasonable Ballards Best and an underpar Hop Back Summer Lightning. The pub does stock around 40 different bourbons if that's your thing.
Southover Street is in the Hanover area of Brighton and has the steepest street I ever wish to walk up. I went to two pubs; the interesting Greys being the first. Greys has a good selection of Belgian beers and promotes a different Belgian brewer each Tuesday. I stuck to the local stuff though with a reasonable Harveys Best, Landlord being the only other choice. Further up the hill is the ex-Gales, now Fullers, Sir Charles Napier. Four beers from the London brewer were available. my choice was Summer Ale as I rarely see it. It was OK. no more.
Near the London Road shops is The Mitre which is a Harveys pub, and sadly was the quietest pub I went in all week, which was a shame as I liked it. The Hadlow Bitter I had was good too.
Another pub in The Lanes is The Victory, three beers were available including two from Arundel of which Sussex Gold was my choice, and decent enough it was.
Finally I went to The Waggon and Horses near the theatre where I passed over the two beers on offer in favour of the Westons Perry (we all need a change sometimes), which was decent enough in an unchallenging manner.
There are countless other pubs to try and next year I'll do so. I may just uncover a gem.

14:43
Circle Brewing Launches New Website
» ‎ TEXAS BEER

Tags: [edit]

The planned Circle Brewing of Austin launched an updated version of their website on Friday. The brewery is still in the fundraising and planning stages, with only a few shares left before they can break ground on construction of their facility.

14:07
New Belgium Sensory Specialist Visits Green Dragon
» ‎ The Beer Here - OregonLive.com

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Lauren Salazar This Sunday out on the patio, Green Dragon is proud to present Lauren Salazar, Sensory Specialist from New Belgium Brewing. She developed the sensory program from a basic production check to its present program and is responsible for...

13:17
Appreciating Albert Sisson
» ‎ Yours for Good Fermentables ™

Tags: [edit]

Albert Sisson died early this morning.

In 1979, Sisson opened the Sisson's Pub in Baltimore, Maryland, in the Federal Hill district, then known as Southeast Baltimore. Sisson's venture was a gamble; it was a neighborhood on the decline.

The pub thrived however and soon became part of the area's revitalization. It became a destination spot throughout the greater Baltimore area, especially prized for for its Creole cuisine.

His son, Hugh Sisson, added brewing equipment in 1989, making Sisson's the first post-Prohibition brewpub in Maryland (Virginia and DC, for that matter). Hugh Sisson is now the General Partner of the Clipper City Brewing Company.

If a measure of a man's wealth is the measure of his friends, Albert Sisson was an incalculably wealthy man. Many a bar patron became a friend, after Albert, wearing his trademark large suspenders, had served him a pint and swapped a tall tale.

The family will hold a public memorial service on June 27 at 11 am at the Church of the Redeemer on N Charles Street in Baltimore.

The family sold the pub in 2000.

13:08
Week of 06/05/09 Beer Tastings
» ‎ stlhops.com

Tags: [edit]

I’ve made a change in how the beer tastings will be listed in the Friday Round-Up, it’s going to be a week’s worth of tastings starting with the Friday that the list is posted. So if you’re a retail shop, bar, restaurant, brewery or distributor and want me to list your tasting, make sure to email me at mike@stlhops.com.

Today, from 4PM to 6:30PM the Wine and Cheese Place in Clayton will be having a tasting featuring Ommegang Biere de Mars, Great Divide Belgica, Left Hand St. Vrain Trippel, Olfabrikken Porter (#1 Porter in the world on ratebeer), Vildemoseol Winter Coat, Kelpie Seaweed Ale, ‘t Smisje Dubble, Moylans Hopsickle Imperial IPA, Moylans IPA, Moylans Kilt Lifter Scotch Ale, Moylans Dragoon Dry Irish Stout, Moylans O’Sullivans Imperial Stout, Moylans Tipperary Ale, and Moylans Irish Red. Additional information can be found at their blog.

Chris at the Wine and Cheese Place in Rock Hill will also be holding a tasting tomorrow, the 6th, from 1PM to 4PM. He’ll be sampling these beers: Moylans Hopsickle Imperial IPA, Moylans Kilt Lifter Scotch Ale, and Moylans Dragoon Dry Irish Stout. Once again, more information can be found at their blog.

Provisions Market in Creve Coeur will be sampling a variety of these beers: Moylan’s IPA, Moylan’s Kilt Lifter, Founder’s Cerise, and Ommegang Biere de Mars. This tasting will be on Wednesday, June 10th and will run from 5PM-7PM.

Once again, if you’re a retail shop, bar, restaurant, brewery or distributor and want me to list your tasting, make sure to email me at mike@stlhops.com.
Tags: beer tasting, provisions market, wine and cheese place

13:04
DRAFT wants to know your recent fave
» ‎ Draft Magazine Feed

Tags: [edit]

In each issue of DRAFT, members of the editorial staff offers a quick look into beers we’ve been drinking in the Recent Faves section. Well, in the spirit of community and love and everything else that’s good, we want to include one lucky reader of DRAFTMag.com as well.

So let us know what beer you’ve been loving lately. Send us an email with your full name, location, and recent favorite beer. Please limit the explanations to 20 words. Short and sweet, but be specific. We’ll pick one of the responses to run in the next issue of DRAFT. Maybe you can use it to get your friends to buy you a round.

13:00
Lakefront Brewery - New Grist Beer
» ‎ The Beer Babe's Brew Reviews

Tags: [edit]

One of the reasons I don't like some "big" beers made by Anheuiser Busch and Coors is that they use rice in their beer - making it thin, light and weak in flavor. Substituting the grain to save money, and be more consistent in their brewing.
However, when a beer is brewed with rice (or in this case, rice and sorghum) for a specific reason, and with the same care and attention as a craft brew, I might have to give it a chance, I think.
This is brewed by Lakefront Brewery in Milwaukee Wisconsin, and is described on the label as being a crisp and refreshing session beer. It was brewed specifically for those unable to digest wheat - with either a gluten (the protein found in wheat) allergy or Celiac disease. When people with Celiac disease eat foods that contain gluten, it creates an immune reaction that causes damage to the digestive system. It is a very difficult disease to live with, since gluten is found in many common food items, and even a small amount can prove toxic. (More information on Celiac disease) There are a few wheat free beers out there, and I was eager to try this one to see if it would be a good beer for my aunt suffering from the disease to try. According to Lakefront Brewery's website:
New Grist is brewed from sorghum, hops, water, rice and gluten-free yeast grown on molasses. These ingredients are carefully combined to form a crisp and refreshing "session ale" sure to be popular among those with Celiac Disease, but really brewed for anyone with an appreciation for great tasting, handmade beer.
It pours like a pilsner, with big quick bubbles ad a light golden color. The bubbles dissipate like soda, and I wonder if that's from the lack of gluten holding them there. I'd have to say that it has more color than some light beers I've seen in the hands of college students back in the day. The smell, too is interesting - a sweet citrus almost apple, but light and not hoppy.
I will be honest, I've never had anything made with sorghum (a grass-like grain - see picture) so the flavor of it was hard to pick out. I did like the taste though. It wasn't malty, but more like a lightly carbonated summer beer. It was actually enjoyable as a pale ale type beer, and I would order this intentionally over one of the big two any day. For anyone having problems digesting wheat, this is a winner - it is obvious that the brewers worked long and hard to make this tasty.
Regular beer drinkers have bashed this on a couple of review sites, but think about it this way. If you were suddenly stricken with a disease that didn't allow you to have any beer at all, would you settle for a decent pale ale that you could safely consume? I think this is a great effort and a step forward for gluten free beer. I guess rice can be a good thing sometimes.
So there.

12:59
Midnight Sun Cafe Amsterdam 10th Anniversary Gruit Now Available
» ‎ The Beer Spot News RSS Feed

Tags: [edit]

I don't know if I missed an update from the brewery, but I sort of doubt it. Without much warning, Midnight Sun has released a new beer that they brewed for Cafe Amsterdam. As with many of the Midnight Sun brews, this one is not for the faint of heart. Midnight Sun Cafe Amsterdam 10th Anniversary Dark Strong Gruit weighs in at a hefty 12% ABV. As with all Gruits, there were no hops used in brewing this beer, meaning there are 0, yes zero, IBUs. Instead...sage, thyme, cinnamon, black pepper and orange peel were used to balance the sweetness of this malty elixir.

A warning from the brewery, "warning to you growler guzzlers, make sure you are on (or very near) your couch when you crack that cap. We don't usually sell beers this big in growlers for various reasons. You can probably figure them out without "going there". But for the live and learn types in the group, I'm saying this: use some caution; there are slippery slopes just a few sips down the glass." Definitely a warning worth listening to. For those of you not interested in growlers, this one is also available on draft and in 22oz bottles.

12:27
Press Releases: Great Divide 15th TONIGHT, SAVOR survey results, Three Skulls Ales, and Full Sail
» ‎ beernews.org

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[Disclaimer: Beernews.org is the #1 leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Also check out the new Beernews.org Board! Thanks!]

Press Releases: Great Divide 15th TONIGHT, SAVOR survey results, Three Skulls Ales, and Full Sail

I didn’t really give ‘SAVOR: An American Craft Beer & Food Experience‘ enough time on the blog over the past couple weeks. So here’s a video of last year’s inaugural event from the Brewers Association. Nothing professionally has been done yet for the 2009 event held last weekend. Nearly 2,000 people were in attendance which is great for us beer drinkers. Keep schmoozing with those suits in Washington! Maybe it will help hinder these sin taxes if we get these guys (and gals) on our side.

Anyway, as far as new press releases:

1) There was a survey done at the SAVOR convention; the summary of its results are now available.
2) Great Divide releases its 15th Anniversary Wood Aged Double IPA tonight. Event details in the post.
3) Three Skulls Ales has three beers in bombers (not entirely clear as to whether this is a new package?)
4) Full Sail Brewing was recognized for sustainability initiatives.

12:27
ONE CAN DRINK THE BEERS OF MOYLAN’S IN THE LEAST LIKELY OF PLACES
» ‎ Hedonist Beer Jive

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Any tourist with children who visits San Francisco almost always sets foot in the city’s Exploratorium – a science and mechanical-wonders museum devoted to teaching children how to invent, explore and ask questions about the world around them. We used to go there on field trips when I was a Sacramento youth in the 1970s. Now I live in SF and have a 5-year-old, and naturally we became yearly members so we can go check it out anytime we want to, for free. Last week my son & I checked out the “members-only” appreciation night, a night where the door is barred from the touristic hoards, the padlocks are placed, and it’s full-on locals-only as the children run wild.

There were free hot dogs & burgers, potato salad, and juice drinks for the kids. As we toured the exhibits for the umpteeth time over the past 24 months, but this time without chattering Germans or Kansans blocking our access to the good stuff (tongue in cheek, people – tongue in cheek), I saw a few happy dads walking around with cups of beer. And this beer was not yellow. Nay, this was dark-bodied, hazy beer – the kind I might be interested in. “Pray tell good sir, but where did you find that glass of ale you’re imbibing?”. Once properly directed, I ripped my kid from whatever it was he was stimulating his cortex with & dragged him by one arm to the beer table. There I found two fellows pouring free beers from MOYLAN’S BREWING, the medium-sized Novato, CA brewer whom we’ve lionized on this site previously, and who make the outstanding “triple” IPA HOPSICKLE that’s one of our favorite beers of all time.

These gentlemen were not pouring HOPSICKLE this time, and that’s probably OK, since I would have asked only for that. I got to try two from the lineup that I’d never enjoyed before, and likely would not have bought a bottle of in the next 12-24 months in any case. Both were high-quality and good – one very much so. From the top:

MOYLAN’S DANNY'S IRISH-STYLE RED – Led me in from the get-go with a very sweet aroma of honey, which was also reflected in the taste. The malts were actually quite light, not deep & murky the way a lot of craft brewers’ red/amber ales are (and which I happen to like, most of the time). Medium carbonation. I found it to be a very drinkable red ale, and proceeded thusly to quaff it with extreme prejudice. 6.5/10.

MOYLAN’S CELTS GOLDEN ALE – Surprise, surprise! I expected this to taste like a boring “blonde” ale – no way. It’s a musky, rich & thick golden ale, surprisingly close to a Belgian tripel in all aspects save for the spiciness. Really tangy, and a little bit of that olde-world earthiness as well. Really good beer, and one I’ll be buying in a 22oz.-bottle in the near future to see if the magic can be recaptured. 8/10.

These were small cups, mind you, not giant pints – and yet who knows what it was that made dad break down and buy a toy in the gift store at the end of the night.

12:16
weissbier mit hefe
» ‎ Grizzly Growler

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Beer buddy Josh Quick popped into the office this morning to tell me he’d tried a new hefeweizen at the Old Post Pub last night.
“I’m not really a big fan of hefes,” he told me, before he expounded upon the virtues of this particular find.
I hear that first phrase a lot actually. Dedicated craft beer enthusiasts seem generally so, so when it comes to that oh, so German of beers.
And it’s no wonder really. Most American-style hefeweizens are so plain that you actually have to add a slice of lemon or orange to get some of that zest and fruitiness found naturally in a real German hefe.
The truth is that German hefes tend to be heavy on the haze, which is from the tiny particulates of leftover wheat proteins and yeast suspended in the wonderfully unfiltered, orangy liquid. Traditional German yeast strains are known for their bubble-gummy, fruity or medicinal clove-like spiciness. Many traditional beers display both of these characteristics.

A real German hefe

A few weeks ago I enjoyed a Schneider-Weisse, one of a few real German hefes imported to the U.S. This particular beer came from Liquid Planet. After talking with beer buddy Josh about it, the memory of that recently enjoyed beer came back to me, and now I’m recommending it to you as a way to overcome what may be a prejudice against weissbier mit hefe.
By the way, not all American hefes are American style. There are many breweries using traditional German yeasts. Some of my Montana favorites are the hefe from Quarry Brewing Co. in Butte, and of course Jurgen’s hefe at Bayern Brewing. Doesn’t get much more German than that here in the Rockies.

Prost,

GG

12:13
The beers of summer: tips from Jim Koch
» ‎ The Beer Here - OregonLive.com

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from a press release: Jim Koch, founder of Samuel Adams... according to Jim Koch, founder and brewer of Samuel Adams, there are a few summer "beer etiquette" tips you need to keep in mind before you dust off the old...

12:07
Summer Food Pairings
» ‎

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If you were lucky enough to make it to Savor in DC this past weekend you were probably very inspired to start pairing beer with every dish you eat. In line with this, I thought I would put my 2 favorite early summer pairings to the test and try them with a new beer or [...]

12:00
Session #28: Think/Drink Globally
» ‎ Hop Talk

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©Hop Talk - Use on other websites prohibited without express permission

Session #28: Think/Drink Globally

This edition of The Session is sponsored Brian Yaeger at Red, White, and Brew.

The Session #28: Think/Drink Globally
[U]s beer bloggers know that craft beer is to be supported year-round, and that it doesn’t just come from America. So, in honor of Global Craft Beer Forever, I pose everyone writes about the farthest brewery (including brewpubs) you have visited and specifically the best beer you had there. Again, not your favorite or any old brewery you’ve been to, but the one that is the longest haul away, be it by airplane, car, ferry, rickshaw, whatever. (If you blog about beer but have never been to a House of Brewing, get on it!) Then, the last part, since this exercise gives us an excuse to drink beer, do one of the following:
- if you brought home a bottle while visiting the brewery and have it secreted away, crack it open.
- if you don’t have any left from that visit but the particular beer is available where you live (or if not your fave from said brewery, another brand from it), go get one.
- otherwise, find a local beer of the same style and do a little compare and contrast.
Way back in 1998, I was recognized for my work accomplishments with a trip to Hawaii. We stayed on the big island in a beautiful resort, all expenses paid.

This was also relatively early in my quest to consume more of and learn more about good beer. I’d visited a couple of the new brewpubs near home, so made sure to stop at the Kona Brewery and Pub.

It was an awfully long time ago, so I don’t remember what beers we enjoyed that day. I do know, however, that we did enjoy them and I was disappointed that we couldn’t work in a second visit. I did make sure to get myself a glass and a t-shirt, however, and I still have them. (The shirt, apparently, is actually dyed with beer.)

That’s the farthest brewery I’ve ever visited. I’d love to go back.

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12:00
The Big DIPA - Double IPA
» ‎ Musings Over a Pint

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Exciting news for Clipper City Brewing fans (check) and fans of big beers (check) in yesterday's Clipper City Brewing newsletter.
The Big DIPA - Double IPA

We're adding to the Heavy Seas fleet with bigger beers in bigger bottles!
Beginning late June - the NEW Heavy Seas Big DIPA a 10.6% Double IPA will be available in 22oz bottles in a very limited quantity. But the greatest treasure will be to find the Big DIPA on tap in your neighborhood as the number of kegs will be extremely limited.

The Big DIPA is part of the brewery's Heavy Seas Bomber Series. According the the Clipper City website, a new Heavy Seas 22oz Special Edition Series beer will be released each month through the end of 2009. The first beer in the series, Big DIPA, was unveiled at the Real Ale and BBQ Fest, held by Clipper City on May 16 at the brewery in Baltimore, MD. Tom Cizauskas has pictures from that event here.

It appears that a trip to Baltimore will be necessary for this Clipper City fan. I wouldn't want to miss getting my hands on some Big DIPA.

[ Original content posted at [www.musingsoverapint.com] ]

11:59
SAVOR craft beer survey results released
» ‎ beernews.org

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[Disclaimer: Beernews.org is the #1 leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Also check out the new Beernews.org Board! Thanks!]

SAVOR craft beer survey results released

Boulder, Colorado • June 4, 2009 – On Saturday, May 30, over 1,900 attendees enjoyed craft beer and food pairings from 68 craft breweries at the sold-out SAVOR: An American Craft Beer & Food Experience at the National Building Museum in Washington, D.C. A post-event survey conducted by the Brewers Association finds that demand for quality beer remains high despite the economy. An overwhelming 91.4 percent of surveyed attendees said the economy has not affected the quality of beer they purchase. In addition, 98.8 percent of respondents cite “high quality” as their main priority when purchasing beer, as opposed to “low price” or “brand recognition.”

“A total of 68 craft breweries, each small and independent, participated in SAVOR, the premiere beer and food pairing event in the U.S. These breweries are succeeding despite a number of challenges including access to market, rising cost of raw materials and ingredients, and tax issues on both the federal and state level—not to mention the economy,” stated Charlie Papazian, President of the Brewers Association. “We’re happy that interest in craft beer is so strong that SAVOR, as a second year event, sold out 8 weeks in advance.”

Other Results from the SAVOR Survey

When it comes to spending habits, over half (54.9 percent) of surveyed SAVOR attendees said they spend more than $50 per month on beer, while 36.6 percent spend between $25 and $50 and only 8.6 percent spend less than $25 per month. And contrary to popular belief, many beer lovers enjoy other fermented beverages as well. Nearly half of respondents (46.9 percent) claimed to look outside the beer glass and consider themselves to be cross drinkers (enjoying a combination of beer, wine and/or liquor), while 51.6 percent identify themselves as beer lovers exclusively.

Finally, President Obama’s approval ratings apparently extend to the beer-drinking set. When asked to choose between having a beer with President Barack Obama or First Lady Michelle Obama, most respondents (82.5 percent) picked the President over Mrs. Obama.

Survey Methodology: The Brewers Association survey of SAVOR: An American Craft Beer & Food Experience attendees took place online from June 1-2, 2009, with data derived from 257 respondents.

SAVOR Supporters
Host Supporter: Reyes Beverage Group
Supporting Partners: Samuel Adams, Dogfish Head Craft Brewery
Supporting Breweries: Brewery Ommegang, New Belgium Brewing Company, Rogue Ales, Saranac/The F.X. Matt Brewing Company, Sierra Nevada, The Brooklyn Brewery; Supporters: Beer Advocate; Crosby & Baker Ltd., DRAFT Magazine, Four Points by Sheraton, GreatBrewers.com, Hunterdon Beverage Company, Oak Beverages, Inc., National Beer Wholesalers Association, Siemens
11:54
Three Skulls Ales to release three beers in bombers
» ‎ beernews.org

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[Disclaimer: Beernews.org is the #1 leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Also check out the new Beernews.org Board! Thanks!]

Three Skulls Ales to release three beers in bombers

Three Skulls Ales is launching it’s great ales in 22oz bottles at your favorite bottle shops. Stop by to get the Pillagers Pale, CutThroat Red, Black Bonney Porter, and Hop the Plank IPA for some pirate fun.

We’ve also recently brewed our barley wine called Wreckage. The name seemed to be appropriate since that’s generally my state after drinking too much barley wine! We’ll be aging a good chunk of the beer in bourbon barrels for release in the fall.

You can get all of our great beers on draft at Pillagers Pub!

Pillagers Pub is located at
8551 Greenwood Ave. N Suite 5
Seattle WA 98103.

Three Skulls Pillagers Pale
A traditional Northwest Pale Ale dry-hopped with Cascade hops to give it an incredible citrus aroma. This exceptionally full-bodied pale ale balances the citrus and earthy northwest hops for a refreshing flavor.
Alcohol: 5.5% abv
Three Skulls CutThroat Red
CutThroat Red is a deep amber red ale with a wonderful caramel and dried fruit flavor. The caramel is well balanced with nice hop bitterness finish.
Alcohol: 5.5% abv

Three Skulls Black Bonney
A hoppy English porter with rich black color and aromas of roasted coffee, dark chocolate, toffee and caramel. Black Bonney is a rich and powerful beer with a slightly lingering hop finish.
Alcohol: 6.25% abv

11:53
B is for Beer - a children's book for grownups; a grown-up book for children
» ‎ Beer Examiner

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Gracie joins the the likes of the White Rabbit, Peter Pan and the Tin Man
as she encounters the feisty Beer Fairy in Tom Robbins newest book.
Beer drinkers be forwarned, this book is a keeper for the young at heart and beer thirsty of throat. B is for Beer (published by HarperCollins) is a must read for all beer drinkers who seek to reveal the mysteries of beer. Whether you're a brewer, beer enthusiast, seller, retailer or a distributor of beer you'll find Tom Robbins new book, B is for Beer insightful and frollicking.
Alice went to Wonderland with the White Rabbit. Wendy went to Never-Never Land with Peter Pan. Dorothy goes to Oz with the Tin Man & Company. Tom Robbins enchants us with the tale of 5 turning 6 year old Gracie Perkel who is swept away to Beer Fairy Land by the Beer Fairy. And we’re along for the ride.
Gracie is a 5 year old who is turning 6. She lives with her mother and father in Seattle. Her Uncle Moe loves beer and shares his beer insight with little Gracie. Gracie becomes excited about a birthday promise to visit a local brewery.
But life gets in the way. The emotional disappointment and letdown turns Gracie's world upside down. We join Gracie on her life’s rollercoaster.
Circumstances find Gracie disillusioned with life. Lying on her bed, dizzy and disillusioned she discovers a small winged creature before her, “Who/what are you?” she asks. The feisty and wise winged figment responds, “What do you think I am, a Jehovah’s Witness? Do I look like I might be selling Girl Scout cookies?” Before a startled Gracie could even attempt a response, it went on to say, “What I am is the Beer Fairy, for crying out loud.”
They join hands and the magical world of beer, brewing and life unfold. “We passed through the Seam…The seam between the earth and the sky, between the it and the is, between the fire and the smoke, between the mirror and the reflection, between the buzz and the bee, between the screw and the turning of the screw, and so on and so forth. You get the picture?”
We join Gracie and the Beer Fairy as they tour a working brewery. “Noticing that Gracie looked confused, the Beer Fairy suggested that she consider malt as kindergarten or first-grade sugar, while the mash-tank sugar was high school or maybe community college sugar.”
As they hover amongst the fermentation tanks where yeast is introduced the wise Beer Fairy explains, “This is where the rabbit jumps out of the hat. This is where the so-so hits the go-go and lets loose the mojo. This is where beer becomes beer.”
But after all seems said and done about the beer making process, the Beer Fairy pauses. “Now it’s time the learn the truth about beer…”. Gracie is confused after having toured the entire process of beer making, “But I already learned…”   “No, no. You’ve learned something about the chemistry of beer, the technology of brewing, that’s correct, but a brewery doesn’t define beer any more than a shoe factory defines dancing.” “I dance in my sneakers.” Gracie replies. “Good. But it’s not about sneakers, is it?”
The final pages portray a dark side of beer but in the end bongos are played, homebrew is brewed, monkeys dance and the magic of life continues to unravel.

B is for Beer is a short, rollicking read, visiting many things beer.  It’s about 6 beer read. So you can be in good company as you turn the pages. It’s playful, enchanting, funny, real, educational and technically beer and brewing accurate. In short – it’s a fun read we beer folks will relate to.
Tom Robbins is the author of Another Roadside Attraction, Even Cowgirls Get the Blues, Wild Ducks Flying Backwards and other classics.
My own note: Before I embarked on my own beer journey, I was a Kindergarten through 3rd grade teacher. Robbins strikes a resonant tone. B is for Beer is a short, stand alone essay adventure about the essence of beer and a wondering child's perspective. It's sure to touch your inner child. Nothing more nor less.

Charlie Twitters at twitter.com/CharliePapazian

11:36
The Session #28: Think/Drink Globally
» ‎ Beer-O-Vision

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Click here to view the embedded video.
This week’s Session comes to us from Red, White and Brew, with the topic Think/Drink Globally.

I pose everyone writes about the farthest brewery (including brewpubs) you have visited and specifically the best beer you had there. Again, not your favorite or any old brewery you’ve been to, but the one that is the longest haul away, be it by airplane, car, ferry, rickshaw, whatever.

Since there are two of us, we have two breweries that we have beer from: Anchor’s Liberty Ale and Flying Dog’s 2009 Horn Dog Barleywine. What did we think? Well, let’s go to the tape!

11:25
Avery Brewing Company plays hooky, goes biking
» ‎ Draft Magazine Feed

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Man, we love the brewing industry. It has to be one of the only places of work where your boss will come in and say you’re going on a week-long bike tour.

That’s exactly what Avery Brewing Company president/brewmaster Adam Avery did. He and 12 of his hardy brewmasters will head out on the Tour of Colorado, a five-day excursion that will take them over nine mountain passes and to multiple microbreweries.

“What we’ve come to realize over the years is that despite supposedly being competitors in the marketplace, most all breweries in Colorado are fighting the same battle for good beer, preaching the same message of ‘quality over quantity,’ and living the same Colorado lifestyle,” Avery said of the adventure.

If only the banking industry had such a sense of community…

11:20
Great Divide 15th Anniversary Wood Aged Double India Pale Ale releases today
» ‎ beernews.org

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[Disclaimer: Beernews.org is the #1 leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Also check out the new Beernews.org Board! Thanks!]

Great Divide 15th Anniversary Wood Aged Double India Pale Ale releases today

Brewery Celebrates Milestone With Limited-Release Beer, Party

Denver, CO—Great Divide Brewing Company, one of America’s most acclaimed microbreweries, will celebrate fifteen years in business on June 6, marking the occasion with a limited-release oak-aged double IPA and a party at the brewery featuring live music, food and a number of special beers.

In 1994, Colorado’s craft beer scene scarcely existed, but Brian Dunn recognized Denver’s potential to be a great beer city. Combining his business background with his passion for beer, which was developed through his international travels and his experience as a homebrewer, he decided to start a brewery. He set up shop in an abandoned dairy-processing plant at the edge of downtown Denver and began brewing the beers that, over the past fifteen years, have carried Great Divide Brewing Company to its status as one of America’s most decorated microbreweries and helped transform Denver into an international destination for beer lovers.

“It’s been a fantastic ride,” says Dunn. “We started out with two beers, doing everything by hand, and we’ve just grown and grown and grown. Just in the past year, we’ve added a state-of-the-art new bottling line, quadrupled our (admittedly small) barrel-aging program, opened a patio for the Tap Room, and released seven new seasonal beers, with more to come. We’re all having a ton of fun doing it, and looking back at how far we’ve come in fifteen years, I can’t even imagine what the next fifteen will bring.”

To celebrate this milestone, Great Divide will release 15th Anniversary Wood Aged Double India Pale Ale. Based on the brewery’s most award-winning beer, Denver Pale Ale, this copper-hued treat is a celebration of everything Great Divide does best. Plenty of malty sweetness provides a backdrop for earthy, floral English and American hops, while French and American oak round off the edges and provide a touch of vanilla.

“We really think this beer sums up everything we’ve come to be known for over the past fifteen years,” says Dunn. “Like all of our beers, it will be assertive and flavorful but also balanced and drinkable, and it’s a combination of classic elements with more innovative touches.”

15th Anniversary, which is at 10.0% alcohol by volume and 90 International Bittering Units, will be available in 22-ounce bottles and on draft through August 1.

Great Divide will release 15th Anniversary Wood Aged Double India Pale Ale at its 15th anniversary party, which will be held at the brewery on June 6 from 2-7 p.m. In addition to their first taste of the new beer, partygoers will get to enjoy delicious food, live music by Denver bands Dressy Bessy, the Swayback, and Young Coyotes, and plenty of other Great Divide beers, including some well-aged versions of old favorites and a number of small batches brewed just for this event. All of this merriment will be included in the ticket price of $20, and Great Divide will donate a portion of the proceeds to the Boys & Girls Clubs of Metro Denver and the Colorado Environmental Coalition.

“This party should be an equally great time for our devoted fans and anybody who just wants to spend a beautiful Denver afternoon with good music, good food and great beer,” says Dunn. “Come help us celebrate fifteen years and say cheers to many, many more.”

11:18
The Session #28: Think/Drink Globally
» ‎ Brewed For Thought

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Ah, the first Friday of the month. You know what that means, time to join in with the crowd and do the themed post also known as the Session. This month, the theme is brought to us by local (to me anyway) blogger Brian Yaeger of Red, White and Brew. While his blog seems more fitting for a July hosting gig, he’s taken the reigns for June wth the following topic: write about the farthest brewery you have ever visited and the best beer you had while there.

For this month’s post I am going to take you away to a land of wonder and amazement. Hidden among the fog and redwoods, there is a community unknown to the outside world. Where salmon and lumber rule the day, these people known the true meaning of Northern California doesn’t end with the Golden Gate but with the strip of coast they call home, the Lost Coast. It is easy to get lost on your way through Humbolt County. Maybe it is the consumption of botanical goods that strand many a sailor on these shores, sipping their ales and swapping stories of Odysseus and Jerry Garcia. Yet if you are brave enough to risk not returning home, you will encounter a brew that brings back early memories of homebrews past.

The brew I’m talking about is Double Trouble from Lost Coast Brewery. You might be thinking to yourself, “Hey, I’ve had Double Trouble before, but I’ve never been to Eureka.” This isn’t surprising as I said the same thing when I tried it. RateBeer lists 18 other beers with Double Trouble featured in their name, one even local to the San Francisco Bay Area. So why does this one stand out for me? Simple, it tastes like something I would brew.

Now don’t take that the wrong way. I’m not claiming to be a professional caliber brewer, nor am I saying this beer reeks of the flaws that dominate my beers. What I mean is that this beer tastes like one of the first recipes I “created” as a homebrewer. Start with an amber-ish base, add a little specialty malt, double the hops, add a few more, maybe increase the grain bill, then dry-hop it. What you end up with is an amber ale pushing 8-9% with a huge hop bite.

I am certain Barbara’s recipe formulation is far more intricate than that, but the beer has the spirit of experimentation that makes homebrewing so much fun. Months ago when I first tried this beer, I asked her about the recipe and she told me this:

You are right [Double Trouble] doesn’t fit in a category. I never really like brewing beer to a category. The Downtown Brown is not an English or American brown. It falls in between. The Great White is not a Belgium Wit. It has more of a Southeast Asian twist with the Kefir lime leaf. I’d rather brew to my own drum.

This is why Double Trouble is my favorite beer from far away. It reminds me of the things I love about beer, namely the creativity that goes into brewing our favorite stuff.

So you might ask, how far is Lost Coast from where I reside? Well, it depends. If you’re driving the 101, Google says it takes nearly 4 hours. If you’re giving a growler to your Father-in-law while he’s on a Memorial Day trek up the coast, it takes about 6 days for the beer to arrive. Yet, for me, the Lost Coast is farther than any of these quantitative measurements of time and distance. You see, I’ve never been to Eureka (no, I haven’t found it), so to me, this place is as distant as any other I have yet to visit. I will be making an appearance in the near future though as I have a trip planned for late August. Ah, the distance is getting shorter already.

Sidenote: I wanted to thank my friends from the District for sharing the growler of Double Trouble with me during their brief stay in Santa Rosa. Esther, Erin, Judy, Helene and John; I hope you enjoyed the company and the beer. As E would say, the evening was lovely.

11:14
How much do you spend on beer a month?
» ‎ Kasper On Tap

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Most of the folks who attended Savor in D..C. last week spend over $50 a month on beer.
That is what an online survey of 257 folks who had attended the $95 a ticket event says. The survey was taken by Craft Brewers Association.
It found that "when it comes to spending habits, over half (54.9 percent) of surveyed SAVOR attendees said they spend more than $50 per month on beer, while 36.6 percent spend between $25 and $50 and only 8.6 percent spend less than $25 per month."
The respondents also said that the quality of the beer, not price, was the most important factor in their beer-buying decisions.
Sounds like a Washington crowd.

I honestly don't know how much I spend on beer each month.
I tend to regard whatever I spend as "mental health money."
Does anyone out there keep track of their beer expenses?
Photo of Savor participants courtesy of Craft Brewers Association

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