Ever since the recent Session on Stouts, I have been thinking about trying some more since its one of my favorite styles of beer. Last week I was reading Rick's post on Tuesday tastings featuring stouts and got even more of an urge to try some more stouts. So it was with great happiness that I picked up this four pack of stout from North Coast Brewery one of my personal favorites.
The Beer: The beer weighs in at 9% (thats the Imperial) pours a deep dark brown with a thick cappuccino color head. The nose has that same cappuccino creamy bitterness, with some coco, and roasted malts. The mouthfeel is thick, sweet and bitter. A wonderful beer with just a hint of the high alcohol at the end. I really like this one, here's what the folks at BA had to say.
Tuesday, March 20, 2007
Wednesday, March 14, 2007
Saint Arnold's Lawnmower Ale
I am on a quest of late to find a good session beer. A beer that one can drink a couple in a sitting and not feel completely wasted. Its hard to do that sometimes with craft beer as everyone seems to be moving towards Extreme. Extreme Hops, Extreme flavors and extreme alcohol. A week or so ago I picked up a six pack of the incredible Victory Pils. This week its a six pack of the local Saint Arnold's Lawnmower Ale.
The Beer: The beer is Kolsch Style, so that obviously got me excited as I feel a bit of an expert on the style since my recent trip to the land of all things Kolsch. Having gone to a few of the wonerful Saturday tours at Saint Arnolds I have quite a few of their tasting glasses which are basically Kolsch style glasses, so thats what I poured this beer into. This version weighs in at 4.9% slightly higher than the typical Kolsch which is usually closer to the 4.5 mark. The beer poured a pale golden straw color capped by a typical thick white head. Plenty of tiny champagne bubbles rising to the top. So far so good with Kolsch Comparisons. Sweet malt and floural hops on the nsoe. The mouth was full and bubbly, more sweet malts being the predominant flavor with a nice crips hop bite from the Hallertauer variety used. If I could compare it to anything I had in Cologne it would be Pfaffen. A bit sweeter than the typical Kolsch but still a very fine example. Here's what the folks at BA had to say.
The Beer: The beer is Kolsch Style, so that obviously got me excited as I feel a bit of an expert on the style since my recent trip to the land of all things Kolsch. Having gone to a few of the wonerful Saturday tours at Saint Arnolds I have quite a few of their tasting glasses which are basically Kolsch style glasses, so thats what I poured this beer into. This version weighs in at 4.9% slightly higher than the typical Kolsch which is usually closer to the 4.5 mark. The beer poured a pale golden straw color capped by a typical thick white head. Plenty of tiny champagne bubbles rising to the top. So far so good with Kolsch Comparisons. Sweet malt and floural hops on the nsoe. The mouth was full and bubbly, more sweet malts being the predominant flavor with a nice crips hop bite from the Hallertauer variety used. If I could compare it to anything I had in Cologne it would be Pfaffen. A bit sweeter than the typical Kolsch but still a very fine example. Here's what the folks at BA had to say.
Monday, March 12, 2007
Beer that's Served Too cold
Americans in general are now learning that they have been serving their wine at the wrong temperature, their red's to warm, the whites too cold. I keep hoping that we are moving towards that trend in serving beer, as for the most part we serve beer way too cold. It may be one thing to serve tasteless swill at ice cold temperatures, freezing your taste buds so you don't realize what you're drinking, but its quite another to do that with a fine craft brew. Just when I think its safe to go back in the water comes news of a new restaurant in the Dallas/Fort Worth are 29 Degrees. Their stchick is that they serve all beer at an ice cold 29 degrees (that's Fahrenheit folks). Now I as much as anyone can appreciate the need for an ice cold brew every now and then, but below freezing! This is so far beyond ridiculous and the way the proprietiers (owners of the Bennigan's chain) are touting this as what the people want is ridiculous. I don't think anyone, regardless of the beer they drink wants their tongues frozen. At the very least they would like to taste their food (hmm maybe the owners ARE trying to hide something).
Whats really interesting in this article are the quotes from Beer manufactures and at what temp they think their beers should be poured at. Even the boys from A-B get in it stating that serving their beer below 36 degrees leads to a "slow pour and little head, less cloudy and little flavor" (no comments please). Jim Koch of Boston Beer company seemed perplexed that anyone would want to serve his ubiquitous Sam Adams Lager at the temperature, but hey that's the plan. The fact that the owners are unapologetic and love touting that their beer is served the coldest in the area further shows their ignorance of what beer and beer drinking really is. It is not about freezing one's taste bud's even in the heat of a Texas Summer, but sitting down, with friends, enjoying good food, and good beer (it would be nice to actually TASTE the beer wouldn't it?)
Whats really interesting in this article are the quotes from Beer manufactures and at what temp they think their beers should be poured at. Even the boys from A-B get in it stating that serving their beer below 36 degrees leads to a "slow pour and little head, less cloudy and little flavor" (no comments please). Jim Koch of Boston Beer company seemed perplexed that anyone would want to serve his ubiquitous Sam Adams Lager at the temperature, but hey that's the plan. The fact that the owners are unapologetic and love touting that their beer is served the coldest in the area further shows their ignorance of what beer and beer drinking really is. It is not about freezing one's taste bud's even in the heat of a Texas Summer, but sitting down, with friends, enjoying good food, and good beer (it would be nice to actually TASTE the beer wouldn't it?)
North Coast Brother Thelonious
In perusing the shelves of my local Central market I sometimes look beyond the sixpack's of quality craft beer and seek out a beer in the Big bottle format, one that can be shared amongst friends and ejoyed. The other day I found just the bottle, one that I had heard about for a while, but had never had the opportunity to try, North Coast Brother Thelonious Belgian Style Abbey Ale. Ahh the reasons why I wanted to try it are numerous: I have really liked the North Coast Beers I have tried in the past (especially their Imperial Russian Stout), its named after a famous jazz musician (Thelonious Monk) and $2.00 of every case goes to the namesakes Institute of Jazz. All very cool, very enticing to me.
The Beer: The Beer weighs in at 9.4%, pouring a nice cloudy amber. Smells of sweet malt, slightly toasted toffe, and hops. The mouth is not that full, but tastes of those same slightly roasted toffee notes, a bit of fruit and a bit of hop bitterness at the end. An ok beer, but something was missing to bring it over the top. Here's what the folks at BA had to say.
The Beer: The Beer weighs in at 9.4%, pouring a nice cloudy amber. Smells of sweet malt, slightly toasted toffe, and hops. The mouth is not that full, but tastes of those same slightly roasted toffee notes, a bit of fruit and a bit of hop bitterness at the end. An ok beer, but something was missing to bring it over the top. Here's what the folks at BA had to say.
Saturday, March 10, 2007
Saint Arnold's Divine Reserve #4
Success! After having failed three times in the past I finally scored a six pack of Saint Arnold's elusive Divine Reserve. #1 I never tasted, #'s 2 and 3 I was able to taste only at a local bar, it wasn't until this time that I finally got my own to try at home. #1 was a Barleywine, #2 was a Quadrupel, #3 was a Double IPA, and #4 is a Wee Heavy Scottish Ale. I don't have much experience with Wee Heavy's so I don't have a wide frame of reference when tasting this beer, so I won't be comparing it to other's of the same style, only to if its a good beer.
The Style: Wee Heavy is a reference to its strength. Scottish Ales are the Scottish version of a Pale Ale. A Wee Heavy is a Strong Pale ale which will have a stronger alcohol content. Wee Heavy's traditional are sweeter beers, heavy on the malt, with a full body.
The Beer: The beer weighs in at 9.6%. Pours black as coal, with streaks of red flowing through, and capped by a quarter inch coffee colored head. The nose is full of sweet roasted malts, raisins and roasted coffee beans. The mouth is more of the same, Very Full flavored, with raisins, espresso, roasted malts. If I could equated it to something it would be those candies you get at the movies, Raisenets (chocolate covered raisins) drizzled in espresso. The nice thing about the beer, is I really didn't taste the alcohol. A heavy beer, and nicely sweet, this would make a great desert beer. Here's what the folks over at BA had to say.
The Style: Wee Heavy is a reference to its strength. Scottish Ales are the Scottish version of a Pale Ale. A Wee Heavy is a Strong Pale ale which will have a stronger alcohol content. Wee Heavy's traditional are sweeter beers, heavy on the malt, with a full body.
The Beer: The beer weighs in at 9.6%. Pours black as coal, with streaks of red flowing through, and capped by a quarter inch coffee colored head. The nose is full of sweet roasted malts, raisins and roasted coffee beans. The mouth is more of the same, Very Full flavored, with raisins, espresso, roasted malts. If I could equated it to something it would be those candies you get at the movies, Raisenets (chocolate covered raisins) drizzled in espresso. The nice thing about the beer, is I really didn't taste the alcohol. A heavy beer, and nicely sweet, this would make a great desert beer. Here's what the folks over at BA had to say.
Wednesday, March 07, 2007
The Session: #2
I like to think we all had a blast participating in the first ever Session, an online virtual Beer Tasting. The theme then was "Not your Father's stout." So it has been with eager anticipation that I have waited for the announcement for April's Session Theme (thanks to Alan for the slightly updated version of the Session Logo). Well Alan from A Good Beer Blog has made his announcement, Dubbels. An interesting choice, but a good one for the season. So I'll be going out hunting for a Dubbel that I'd like to taste. Due Date: April 6th.
Tuesday, March 06, 2007
New Belgium Springboard Ale
I am a pretty big fan of New Belgium. Outside of their Fat Tire, which has become a little less of a beer than it once was, I find their beers wonderful. So when I saw their new spring beer on shelf at my local Central Market I picked it up.
The Beer: The ingredients include wormwood (yes that mystical ingredient used in the elixir absynthe), Goji Berries, and Schisandra. Pretty exotic to say the least, and it piqued my interest. The beer weighs in at a robust 6.2%. The beer poured a cloudy golden color reminiscent of the Belgian Golden ales. Capped by a puffy white head. The nose was full of tartness, and fruit. The mouth was full, with low carbonation so it coated the tongue. White berry flavors showed up first with little bits of hops at the end. There is some sweetness but it is not from malt. There is another flavor that I just couldn't put my finger on what it was. This is a nice refreshing beer, somewhat complex, but missing anything that would make it great. Here's what the folks over at BA had to say.
The Beer: The ingredients include wormwood (yes that mystical ingredient used in the elixir absynthe), Goji Berries, and Schisandra. Pretty exotic to say the least, and it piqued my interest. The beer weighs in at a robust 6.2%. The beer poured a cloudy golden color reminiscent of the Belgian Golden ales. Capped by a puffy white head. The nose was full of tartness, and fruit. The mouth was full, with low carbonation so it coated the tongue. White berry flavors showed up first with little bits of hops at the end. There is some sweetness but it is not from malt. There is another flavor that I just couldn't put my finger on what it was. This is a nice refreshing beer, somewhat complex, but missing anything that would make it great. Here's what the folks over at BA had to say.
The Session: Roundup #1
Well it was a fun time, and Appellation Beer has posted the roundup of the first virtual Monthly Beer Tasting. Lot's of really great stouts were tasted, so go check it out.
Sunday, March 04, 2007
Weekend Quick Hits
As we all have recovered from Friday's frantic postings for the first ever Friday Session (Go over to Appellation Beer and checkout the 23 comments made, official round up to be posted shortly) I thought today would be as good a day as any to catch up on some beer news.
The Perfect Beer Glass? Well that's what Sam Adams CEO Jim Koch thinks he has found. At least for the ubiquitous Sam Adams Lager. After much experimenting with glasses and beer he has found what he says is the perfect glass for his Amber Lager. I can't say that I am surprised that Mr. Koch has found a glass that is perfect for his beer. As a lover of Riedel wine glasses, and knowing the amount of work they have gone through to create a wine glass for every varietal, I can't say I'm surprised. Having been to Belgium and seeing every beer being a different glass, I can't say I am surprised. Not that I think that every beer from every line up needs to be in a different glass, but I think people need to respect the fact that not every beer fits the same glass. You don't put a stout in a Pilsner glass, and I sure wouldn't put a Pilsner in a Belgium style goblet.
A great loss for the beer world. The Indiana Jones of the Beer world dies February 10 at his home in Dummerston, Vt. Alan Eames, the man that was a self described beer anthropologist did great things for promoting the history of beer. From expounding on topics as wide ranging as the first beer ad from Mesopotania, to the fact that up until a few centuries ago beer was the ultimate in feminine drink, always deriving from Goddesses, never God's. Not surprising since it was the females that like baking bread, brewed the local beer. He died at the young age of 59 due to respiratory failure. A sad loss indeed.
The Perfect Beer Glass? Well that's what Sam Adams CEO Jim Koch thinks he has found. At least for the ubiquitous Sam Adams Lager. After much experimenting with glasses and beer he has found what he says is the perfect glass for his Amber Lager. I can't say that I am surprised that Mr. Koch has found a glass that is perfect for his beer. As a lover of Riedel wine glasses, and knowing the amount of work they have gone through to create a wine glass for every varietal, I can't say I'm surprised. Having been to Belgium and seeing every beer being a different glass, I can't say I am surprised. Not that I think that every beer from every line up needs to be in a different glass, but I think people need to respect the fact that not every beer fits the same glass. You don't put a stout in a Pilsner glass, and I sure wouldn't put a Pilsner in a Belgium style goblet.
A great loss for the beer world. The Indiana Jones of the Beer world dies February 10 at his home in Dummerston, Vt. Alan Eames, the man that was a self described beer anthropologist did great things for promoting the history of beer. From expounding on topics as wide ranging as the first beer ad from Mesopotania, to the fact that up until a few centuries ago beer was the ultimate in feminine drink, always deriving from Goddesses, never God's. Not surprising since it was the females that like baking bread, brewed the local beer. He died at the young age of 59 due to respiratory failure. A sad loss indeed.
Friday, March 02, 2007
Friday's Session: Not your Father's Stout
Its finally that time, the inaugural, Beer Blogging Friday, or as some are starting to call it the Session (with its own logo!). The theme of this first event hosted by Appellation Beer is: Not your Father's stout, or anything but Guinness, Murphy's, etc. I love stouts, so I struggled with what I wanted to do a tasting on. After much searching I went back to a beer that I first drank when I was first being introduced into great beers. Back before I had seen what an Imperial IPA or Imperial Stout even were. To a beer that is easy to find in most every decent liquor store, but is still incredibly good. For this first of what I hope to be many sessions, I popped the top off of Young's Double Chocolate Stout.
The Style: This is a dark beer made with roasted malts. The first use of the word stout when it comes to beer was in the late 1600's. However it didn't have anything to do with a dark beer necessarily but covered anything that was a strong beer (similar to how we use Imperial today). However over time it became mainly associated with a stronger version of Porter, as in a Stout Porter. Then sometime in the late 1800's Porter was dropped from the name and it just became Stout.
The Brewery: The Brewery was founded in 1831 by Charles Young with the purchase of the Ram's Brewery in Wandsworth England. (as an aside the Famous Ram's Brewery closed last year). Now all of Young's beers are brewed at the Eagle Brewery in Bedford. Young's is a pretty popular English beer's with a wide variety available in the states. From Young's ESB to the popular Old Nick Barleywine they are usually quite good quite approachable beers.
The Beer: Yes its what we have waited for, the BEER. The beer weighs in at a nice 5.2%, for this is a beer that can be enjoyed throughout the night and won't knock you on your butt. As expected the beer pours a deep rich almost opaque chocolate brown, capped by a thick dark brown foamy head. The beer is made not only with the traditional roasted malts, but with real chocolate as well, which I found a nice touch. The nose was full of bitter sweet chocolate and espresso. The mouth is the same, rich and thick tasting for all the world like dark chocolate covered espresso beans, wonderful. As the beer warms, some of the bitterness fades leaving a silky smooth chocolatey aftertaste. The head slowly dissipates leaving a nice thin taupe line across the top of the beer. Still such a wonderful beer.
Tune back later this week to a link to the round up
Thursday, March 01, 2007
House Bill 1926
House Bill 1926 is the bill that will allow Texas microbreweries to sell a limited amount of beer directly to the public, was filed in the Texas House of Representatives Monday by Rep. Jessica Farrar. This is the bill that I have written about in the past that Brock Wagner, owner of Saint Arnold's has been working valiantly to get sponsored. It is a great thing that Brock has found a sponsor, so Kudo's to Representative Farrar. For those of you that understand how Texas Legislature works, the bill has now gone to the Licensing & Administrative Procedures committee, where it will be voted on to go forward.
While Brock has worked hard to get this bill sponsored, I think the hard part is now coming. The bill needs to get passed. But this is where we can help! No matter where we live in Texas we have a Representative in the State Legislature, its time we make them work for us. I urge everyone to write a letter to their Representative (Brock is asking everyone to state the following items, rewording of course as we please):
-Reference HB 1926.
-You are a supporter of Texas microbreweries.
-It would enhance your visit to Texas microbreweries if you could purchase a pint or six pack, just like you can when you visit microbreweries in other states.
-It will make you even more likely to purchase the beers of Texas microbreweries when you are at stores and restaurants.
-It will make Texas microbreweries stronger.
-Such a change in the law would make it more likely for more microbreweries to open in Texas.
You can email or write a letter.
Here are the Members of the Licensing and Administrative Procedures Committe:
Kino Flores, Chairman (district: the Valley, Hidalgo)http://www.house.state.tx.us/members/dist36/flores.htm
Charlie Geren, Vice Chair (district: NW Ft. Worth)
http://www.house.state.tx.us/members/dist36/flores.htm
Carl Isett, Budget & Oversight Chair (district: most of Lubbock)
http://www.house.state.tx.us/members/dist84/isett.htm
Tony Goolsby (district: a swath of Dallas)http://www.house.state.tx.us/members/dist102/goolsby.htm
Mike "Tuffy" Hamilton (district: Orange, Vidor, east Texas)http://www.house.state.tx.us/members/dist19/hamilton.htm
Delwin Jones (district: areas surrounding Lubbock)http://www.house.state.tx.us/members/dist83/jones.htm
Borris Miles (district: Houston south inner loop and just south of 610)http://www.house.state.tx.us/members/dist146/miles.htm
"Chente" Quintanilla (district: east of El Paso)http://www.house.state.tx.us/members/dist75/quintanilla.htm
Senfronia Thompson (district: NW Houston)
http://www.house.state.tx.us/members/dist141/thompson.htm
NOW GO AND WRITE! Time for us, those that love Saint Arnold's Beer, and all craft Beer from Texas to make a difference.
While Brock has worked hard to get this bill sponsored, I think the hard part is now coming. The bill needs to get passed. But this is where we can help! No matter where we live in Texas we have a Representative in the State Legislature, its time we make them work for us. I urge everyone to write a letter to their Representative (Brock is asking everyone to state the following items, rewording of course as we please):
-Reference HB 1926.
-You are a supporter of Texas microbreweries.
-It would enhance your visit to Texas microbreweries if you could purchase a pint or six pack, just like you can when you visit microbreweries in other states.
-It will make you even more likely to purchase the beers of Texas microbreweries when you are at stores and restaurants.
-It will make Texas microbreweries stronger.
-Such a change in the law would make it more likely for more microbreweries to open in Texas.
You can email or write a letter.
Here are the Members of the Licensing and Administrative Procedures Committe:
Kino Flores, Chairman (district: the Valley, Hidalgo)http://www.house.state.tx.us/members/dist36/flores.htm
Charlie Geren, Vice Chair (district: NW Ft. Worth)
http://www.house.state.tx.us/members/dist36/flores.htm
Carl Isett, Budget & Oversight Chair (district: most of Lubbock)
http://www.house.state.tx.us/members/dist84/isett.htm
Tony Goolsby (district: a swath of Dallas)http://www.house.state.tx.us/members/dist102/goolsby.htm
Mike "Tuffy" Hamilton (district: Orange, Vidor, east Texas)http://www.house.state.tx.us/members/dist19/hamilton.htm
Delwin Jones (district: areas surrounding Lubbock)http://www.house.state.tx.us/members/dist83/jones.htm
Borris Miles (district: Houston south inner loop and just south of 610)http://www.house.state.tx.us/members/dist146/miles.htm
"Chente" Quintanilla (district: east of El Paso)http://www.house.state.tx.us/members/dist75/quintanilla.htm
Senfronia Thompson (district: NW Houston)
http://www.house.state.tx.us/members/dist141/thompson.htm
NOW GO AND WRITE! Time for us, those that love Saint Arnold's Beer, and all craft Beer from Texas to make a difference.
Saturday, February 24, 2007
Choose Responsibly NOT Illogically
As a lover of beer and wine, I obviously like to drink now and then...ok more than that, but it's always about drinking responsibly so I have a high degree of irritation for neo-prohibitionists. Those people that pass nonsensical laws that make it difficult for one to grab a drink. Laws that include now allowing people to grab a beer on election day (God forbid we have a drink after voting!), to not being allowed to grab a six pack on Sunday before the big game. None of these laws are doing anything REAL, i.e. stopping alcoholism, or stopping drunk driving. There are of course tons of neo-prohibitionist lobbyists in D.C. making sure that their puritanical laws are enacted and enforced, but beyond the corporate beer/wine/liquor lobbyists their aren't many consumer lobbyists charged with discussing drinking responsibly not illogically. Until now that is. I've come across a website dedicated to the organization Choosing Responsibly. The organization is run by an former College President (at Vermont's Middleburry College). The goal of Choosing Responsibly is:
Its a fascinating argument and one that sadly will probably not go anywhere due to cowardliness of our politicians. Can you imagine one standing up for common sense? Stating that an 18 year old has all the rights as an adult accept one? That an 18 year old is smart enough to drive a car, serve and possibly die for our country, is smart enough to choose the leaders of our country, but not smart enough to lift a pint of beer, or glass of wine?
This is a BIG mission. One of their more interesting views is lowering the drinking age to 18. While the neo-prohibitionists might be gnashing their teeth, if you look at it logically it makes sense. John McCardell Jr. the aforementioned head of the organization has seen, through his years of working in higher education, an epidemic in binge drinking by underage drinkers. Because these young adults can not legally drink they do it behind closed doors and in copious amounts instead of in the open in a more controlled atmosphere. They also have some interesting facts that go against those that the neo-prohibitionists spout: less alcohol related deaths that they correlate to raising the drinking age, can be just as likely attributed to higher safety standards in vehicles and the increased stigma of drinking and driving regardless of age. The agurement goes on that its not about setting up laws and restrictions that young adults are going to break, but educating them on drinking responsibly and helping ending the epidmic of binge drinking. If we tell our childrent that its ok to drink and we lift that stigma, it becomes less likely that they will over drink. This is not agrigorical, but a fact that plays itself out in other countries where the stigma of drinking is lifted. Having just been to Germany I have seen it first hand, where kids as young as 16 our allowed to drink beer, and at 18 can drink liquor. The binge drinking is just not there as it is here.Our mission is to promote general public awareness of the dangers of excessive and reckless alcohol consumption by young adults. Through a program of research, publication, education, and related activities Choose Responsibility seeks to engage young people, their parents, and public officials in serious deliberation on the role of alcohol in American culture
Its a fascinating argument and one that sadly will probably not go anywhere due to cowardliness of our politicians. Can you imagine one standing up for common sense? Stating that an 18 year old has all the rights as an adult accept one? That an 18 year old is smart enough to drive a car, serve and possibly die for our country, is smart enough to choose the leaders of our country, but not smart enough to lift a pint of beer, or glass of wine?
Left Hand Warrior IPA
I have a soft spot in my heart for Left Hand Brewery, one they are from Longmont and I have a friend from there, two they were one of the first CO craft breweries I visited, and three, they make darn good beer. I have tasted many of their fine brews. This was my first time trying this a seasonal beer made with fresh wet hops.
The Beer: A brew made with fresh hop flowers right after the Hop Harvest of the fall. Came in one of Left Hand's BIG BEER's. Poured a nice smooth clear amber color with a thick tan head. As expected lots of full floural hops on the nose. The mouth is efferevescent full of hops, like chewing a hop flower, strong, no malt to help balance it out here. Beyond the strong biting hops their is an alcohol astringency here that almost over powers everything. This is an ok beer that with a little bit of balance could have been a great beer. Here's what the folks over at BA had to say.
The Beer: A brew made with fresh hop flowers right after the Hop Harvest of the fall. Came in one of Left Hand's BIG BEER's. Poured a nice smooth clear amber color with a thick tan head. As expected lots of full floural hops on the nose. The mouth is efferevescent full of hops, like chewing a hop flower, strong, no malt to help balance it out here. Beyond the strong biting hops their is an alcohol astringency here that almost over powers everything. This is an ok beer that with a little bit of balance could have been a great beer. Here's what the folks over at BA had to say.
Wednesday, February 21, 2007
Victory Prima Pils
During my time in Germany I began to understand the greatness that is Pilsner. Growing up and going to college, the only "pilsner" (and I use that term loosely) was Budweiser or Coors or Miller. So going to Germany I found true great pilsner, from the very over produced Bitburger (which for being mass produced is quite tasty) to the regional Jever, and of course the Czech, Pilsner Urquell and Budvar. Now that I am back, I am trying to find a beer that can quench my thirst for a good pilsner. To me the imports don't taste the same here as they do over there so I needed to find an American Pilsner, and that meant a craft brewery. For the most part Craft Brewery's have opted to stay away for Pilsners instead going for Ambers, or Pale Ales as their flagship beers, so I was happy to find out about Victory Prima Pils. I am a big fan of Victory and have tasted a few of their beers.
The Beer: Poured in a traditional Pilsner glass, poured a nice slightly hazy straw yellow, plenty of tiny champagne like bubbles and capped with a quarter inch foamy white head. The nose is spicy, hops, citrus and a bit of stone. The mouth is much of the same, full bodied to the max, hoppy and biting, vibrant I would call it. Reminds me of a North German Pilsner like Jever, very spicy and complex. So far away from the American Pilsners that people think of. This is what it should be. Here is what the folks at BA had to say.
The Beer: Poured in a traditional Pilsner glass, poured a nice slightly hazy straw yellow, plenty of tiny champagne like bubbles and capped with a quarter inch foamy white head. The nose is spicy, hops, citrus and a bit of stone. The mouth is much of the same, full bodied to the max, hoppy and biting, vibrant I would call it. Reminds me of a North German Pilsner like Jever, very spicy and complex. So far away from the American Pilsners that people think of. This is what it should be. Here is what the folks at BA had to say.
Tuesday, February 20, 2007
Quick Note
I'll borrow the article from Brookston Beer Bulletin who reports this great news for craft beer lovers. In the year 2006 Craft Beer sales incrased by 11.7% and over the last three years almost 30%. As Macrobreweries lament losing profits and lower sales, it is reports like this that show people may be drinking a little less beer over all, but that people are going towards drinking BETTER beer. And thats always a good thing.
Sunday, February 18, 2007
Beer: Business and Financial news
A lazy Sunday morning, allows me to surf around the internet looking for news about Beer. Beer business is a huge market, and involves some of the largest companies in the world so here is just a sampling of things that I found:
Molson Coors profits up: Of course the profits aren't up becuase they have been making better beer, or even selling more beer. Profits are up because they have decreased their costs. That would be business code for they laid off a bunch of employees. I understand working towards effieciency as that should always be the goal, but this is a bit of a wolf in sheeps clothing report to me.
New Global Beer Merger? Thats the report out of Brazil where rumors are starting hot and heavy that A-B and Belgium Brewery Giant In Bev are going to merge. These two companies are the respective leaders in revenue and volume would create by far the largest brewing company in the world. What would this mean for you the consumer? Less choice. The more merging that is done the more the big beers (even if thats Stella Artois and Hoegarden) will fill the Beer cases at your local store, and the less room there will be for your local Craft Brewery.
Miller to Launch new Beer: A beer for the Lime and Corona crowd. Miller will be introducing a new beer in certain markets, that is modeled after the Mexican Chelada, combining beer with lime and salt. A low calrorie beer that will compete against Bud Light, and Coors light. Good luck with all that as I just don't see this as a huge market for such things.
Put your Imperial stout DOWN! At least thats what will be happening in Singapore come next year. Starting January 1st of next year beers will be taxed based on their alcohol content. Beer below 5.5% will actually decrease while beer above 8.0% will increase.
Molson Coors profits up: Of course the profits aren't up becuase they have been making better beer, or even selling more beer. Profits are up because they have decreased their costs. That would be business code for they laid off a bunch of employees. I understand working towards effieciency as that should always be the goal, but this is a bit of a wolf in sheeps clothing report to me.
New Global Beer Merger? Thats the report out of Brazil where rumors are starting hot and heavy that A-B and Belgium Brewery Giant In Bev are going to merge. These two companies are the respective leaders in revenue and volume would create by far the largest brewing company in the world. What would this mean for you the consumer? Less choice. The more merging that is done the more the big beers (even if thats Stella Artois and Hoegarden) will fill the Beer cases at your local store, and the less room there will be for your local Craft Brewery.
Miller to Launch new Beer: A beer for the Lime and Corona crowd. Miller will be introducing a new beer in certain markets, that is modeled after the Mexican Chelada, combining beer with lime and salt. A low calrorie beer that will compete against Bud Light, and Coors light. Good luck with all that as I just don't see this as a huge market for such things.
Put your Imperial stout DOWN! At least thats what will be happening in Singapore come next year. Starting January 1st of next year beers will be taxed based on their alcohol content. Beer below 5.5% will actually decrease while beer above 8.0% will increase.
Friday, February 16, 2007
Double dose of Dogfish head
My first beer posts back in the states will be about as far away from German style beers as one can possible get. I sat down this week to enjoy two from the Great Dogfish Head Brewery out of Deleware. I have talked about their beer before of course as this is one of my favorite breweres, and I love the experimentation that goes on there. While not all are successes, I appreciate the effort to do something new.
Chateau Jiahu: One of the most unique beers I've ever had, well according to the label its actually a"malt beverage" not a beer, but whatever. Made with Hawthorn fruit, honey, grape concentrate, Chrysanthemum flowers, this is like Midas Touch, a reproduction of an ancient beer. Go to the website to find out a little more about the history. The beer was packaged in a big bottle, the label an amazing piece of artwork. The beer weighs in at a nice 8%, pours a nice cloudy yellow orange, with plenty of carbonation but minimal head. The nose is full of honey, citrus, orange blossom, and floural notes. The mouth is more of the same, mild, with floural notes, citrusy notes, yeasty, loads of frozen white grape juice flavor, and very bubbly, like a champagne. Very interesting, not sure I would get this again and again, but it has its place thats for sure.
Raison D'Extra: One of my favorite beers is the Raison d'etre so when I saw this at my local Spec's, a Souped up version so to speak I had to grab a couple of bottles. WARNING: as this beer is an alcohol BOMB! The beer weighs in at 18%! Pours a dark rich cloudy copper brown, again with minimal head, and nice carbonation. As expected the nose is full of brown raisins, brown sugar and caramel, suprsingy not a lot of alcohol. The mouth has lots of raisins, maple syrup, not a lot of hops and this is where the alcohol starts to show up hiding some of the nuances you know want to come out. Like the 120 minute IPA, I think this beer will mellow out stretching and concentrating the brown sugar and raisin flavors with a little bit of age.
Chateau Jiahu: One of the most unique beers I've ever had, well according to the label its actually a"malt beverage" not a beer, but whatever. Made with Hawthorn fruit, honey, grape concentrate, Chrysanthemum flowers, this is like Midas Touch, a reproduction of an ancient beer. Go to the website to find out a little more about the history. The beer was packaged in a big bottle, the label an amazing piece of artwork. The beer weighs in at a nice 8%, pours a nice cloudy yellow orange, with plenty of carbonation but minimal head. The nose is full of honey, citrus, orange blossom, and floural notes. The mouth is more of the same, mild, with floural notes, citrusy notes, yeasty, loads of frozen white grape juice flavor, and very bubbly, like a champagne. Very interesting, not sure I would get this again and again, but it has its place thats for sure.
Raison D'Extra: One of my favorite beers is the Raison d'etre so when I saw this at my local Spec's, a Souped up version so to speak I had to grab a couple of bottles. WARNING: as this beer is an alcohol BOMB! The beer weighs in at 18%! Pours a dark rich cloudy copper brown, again with minimal head, and nice carbonation. As expected the nose is full of brown raisins, brown sugar and caramel, suprsingy not a lot of alcohol. The mouth has lots of raisins, maple syrup, not a lot of hops and this is where the alcohol starts to show up hiding some of the nuances you know want to come out. Like the 120 minute IPA, I think this beer will mellow out stretching and concentrating the brown sugar and raisin flavors with a little bit of age.
Monday, February 12, 2007
Its good to be home
Yes, I am back in Houston, Texas from my three month stay in Cologne Germany. I loved my time in Germany and I made a lot of great and wonderful friends, but I am also glad to be back home. Now that I am back I'd like to take a post to write about my thoughts on my stay. Be patient as this will be a bit of a stream of consciousness effort.
My overall assessment is that I continue to be amazed by the variety of beers that German Brewers put forth, from the unique Rauchbier, to Black Lager, and finally the home town Kolsch. All very different beers, but all uniquely German. One of the things that I love about German and to an extent all most of Europe is the regional brews. Cologne of course has Kolsch, Dussledorf has altbier, Bavaria has their bock's, and weizen's, Easter Germany has their bohemian style pilsners. I love that about Germany as each region puts their soul into their regional beer, as its the closest I have seen of beer making matching the terrior that oenophiles talk up so much about in wine. Whereas here in the States no one region has a beer to call their own. The closes is what some have called California Pale Ale's after the style of Sierra Nevada's Pale Ale, but that really isn't' the same as what occurs in Germany.
One last comment on German beers in regards to Hefeweizens. I have not always been a fan of this style in the states, but the ones that I was able to drink in Germany were absolutely amazing, full of banana and cloves. I couldn't figure out why the German versions in the states weren't as good until one day I was talking to one of my German friends. The hefeweizens that are imported into the states are all pasteurized. The thermal treatment of these beers kills some of the flavor profile thereby creating (in my mind) a blander beer. All this means is that I will have to start looking for American versions that aren't baked to dullness.
During my stay I also had the opportunity to become more familiar with Belgium Beers. In this day and age of globalization its difficult to find beers that you can't get over here in the states, but I did my best and think I succeeded.
All in all this was an amazing opportunity for me, both professionally and personally and it opened my eyes to a whole new world of beer experiences.
My overall assessment is that I continue to be amazed by the variety of beers that German Brewers put forth, from the unique Rauchbier, to Black Lager, and finally the home town Kolsch. All very different beers, but all uniquely German. One of the things that I love about German and to an extent all most of Europe is the regional brews. Cologne of course has Kolsch, Dussledorf has altbier, Bavaria has their bock's, and weizen's, Easter Germany has their bohemian style pilsners. I love that about Germany as each region puts their soul into their regional beer, as its the closest I have seen of beer making matching the terrior that oenophiles talk up so much about in wine. Whereas here in the States no one region has a beer to call their own. The closes is what some have called California Pale Ale's after the style of Sierra Nevada's Pale Ale, but that really isn't' the same as what occurs in Germany.
One last comment on German beers in regards to Hefeweizens. I have not always been a fan of this style in the states, but the ones that I was able to drink in Germany were absolutely amazing, full of banana and cloves. I couldn't figure out why the German versions in the states weren't as good until one day I was talking to one of my German friends. The hefeweizens that are imported into the states are all pasteurized. The thermal treatment of these beers kills some of the flavor profile thereby creating (in my mind) a blander beer. All this means is that I will have to start looking for American versions that aren't baked to dullness.
During my stay I also had the opportunity to become more familiar with Belgium Beers. In this day and age of globalization its difficult to find beers that you can't get over here in the states, but I did my best and think I succeeded.
All in all this was an amazing opportunity for me, both professionally and personally and it opened my eyes to a whole new world of beer experiences.
Wednesday, February 07, 2007
Review: Microbrews: Ten year Retrosprective
Note: Based on a comment made by Wortwurst the author of the site, I realized that I had spoken too soon. His review is only HALF Complete as there will be 200 total beers.
I have spoken about the wonderful website Microbrews: A 10 year retrospective a couple of times (here, and here), and the project has finally been completed. To review, the gist of this site is that 10 years ago the book Microbrews: A Guide to America's Best new Beers and Breweries, was published, the creator of the site, went about to see how many of those 100 beers mentioned were still around. He finished the project earlier this week and the results are in. Out of the 100 beers published, they were created by a total of 79 breweries. Of those 100 beers only 47 are still active, of the 79 breweries only 47 are still active. I guess its not to surprising that a little over half of the beers and breweries have failed to make it 10 years. As the author states, thats about typical for self run businesses. Its still sad that some good beer has gone to waste. Please go check out the site, and peruse at your leisure.
I have spoken about the wonderful website Microbrews: A 10 year retrospective a couple of times (here, and here), and the project has finally been completed. To review, the gist of this site is that 10 years ago the book Microbrews: A Guide to America's Best new Beers and Breweries, was published, the creator of the site, went about to see how many of those 100 beers mentioned were still around. He finished the project earlier this week and the results are in. Out of the 100 beers published, they were created by a total of 79 breweries. Of those 100 beers only 47 are still active, of the 79 breweries only 47 are still active. I guess its not to surprising that a little over half of the beers and breweries have failed to make it 10 years. As the author states, thats about typical for self run businesses. Its still sad that some good beer has gone to waste. Please go check out the site, and peruse at your leisure.
Tuesday, February 06, 2007
Floris Chocolate Beer
Cologne has a lot of Museum's. One of my favorite's is the Schokolade Museum, and the incredible gift shop they have. I have a weak spot for very dark chocolate and they have that in abundance. This past week I was visiting the museum with a friend of mine and came across a stash of Chocolate beer. Now this isn't a typical Chocolate Stout, but an actual straight up Belgian Chocolate Beer.
The Beer: The beer weighs in at 4.2% and is made with real chocolate. It pours a nice light cloudy copper color, with good carbonation, and no head. There is a thin film skimming over the surface of the beer. The nose is full of chocolate, almost like a yoohoo, and a tad bit of bitterness. The flavors are chocolate, and a tangy tartness that tasted like very rich almond extract, very overpowering. Over all it tasted like carbonated milk chocolate with a bottle of almond extract poured in. Not a good beer at all. I think this is something that could have been very good, even excellent, but this missed the mark by quite a bit.
The Beer: The beer weighs in at 4.2% and is made with real chocolate. It pours a nice light cloudy copper color, with good carbonation, and no head. There is a thin film skimming over the surface of the beer. The nose is full of chocolate, almost like a yoohoo, and a tad bit of bitterness. The flavors are chocolate, and a tangy tartness that tasted like very rich almond extract, very overpowering. Over all it tasted like carbonated milk chocolate with a bottle of almond extract poured in. Not a good beer at all. I think this is something that could have been very good, even excellent, but this missed the mark by quite a bit.
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