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Taps and a Love Story

Posted: December 17th, 2011, 5:20pm CET by Ron

I’ve been living half my life in Rochester NY since I started at a new company a couple of months ago. (and I will use that as an excuse for the lack of podcasts… Al can say the same) While out there I’ve been looking for a pub with some good taps and I have found many. This is a photo of the taps at MacGregor’s in Henrietta. Just check out their beer list.

Especially attractive is their selection of vintage and seasonal specialties like the 2009 Southern Tier Krampus and the 2011 Dogfish Head 120 minute IPA (being cellared for consumption at a later date…).

Equally attractive were these two 20-something year old girls that grabbed a pub shelf nearby. Both tall and dressed well, one was a red head and the other a brunette. No one ran over to serve them (which just confused me) but after a bit they went to the bar and returned with a couple of tall 24oz coppered colored ales each with a thick head of foam on them. Then, the red head took out her phone and took a photo of her beer… that’s when I feel in love

Cheers everyone and enjoy the holidays!

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Seattle Fishmongers and Henry Weinhard’s

Posted: November 12th, 2011, 1:07am CET by Ron

Seeing this offer to catch some fish at Pike’s caught my eye and made me miss Seattle. If you’re out there, I dare you to give it a try and say those guys at Hop-Talk made me do it!

From November 1, 2011 through February 29, 2012, Henry’s fans from across the Pacific Northwest will have the ability to enter for a chance to catch fish at Pike Place, by texting the word “CATCH” to 90464 or entering through the Henry Weinhard’s Facebook page. Ten finalists will be announced in March, 2012 and will have a chance to catch fish alongside real life fishmongers at Pike Place Fish Market in May. In addition to a trip to Pike Place Fish Market, “Today’s Catch” finalists who complete a “six-pack” of catches will win a year’s supply of Henry Weinhard’s, awarded in the form of a prepaid card. For complete rules, visit the Henry Weinhard’s page on Facebook.

I’d love to try Henry Weinhard’s new IPA but I have not seen it on the east coast. (not sure if it has enough IBU’s anyway). If you’re out in Seattle, go visit all the great pubs out there and let me know your favorite.

Kingston Brewing Co., Ontario

Posted: September 9th, 2011, 1:22am CEST by Ron

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Magic Hat Hex – Ourtoberfest

Posted: August 11th, 2011, 2:29pm CEST by Ron

I drink more oktoberfest style beer at our annual Oktoberfest weekend than all year long. I was amazed by how the taste of this style brought back all of those memories. It is like just like when you smell something out of the ordinary from your childhood, like the smell of your grandparents bungalow at the beach, that you remember and can picture so many details that were otherwise stored in the back of your head.

This beer from Magic Hat was not bad at all. I know that is not high praise, but this just isn’t my favorite style. The color is just right, medium amber. It is lighter than most oktoberfest in the sweetness category and the bitterness is minimal which I would then call it a classic German octoberfest (as opposed to your American variety), but they use an Alt Ale yeast…? Maybe that is why they call it “Ourtoberfest”. They also used some smoked malt in it, but apparently very little as I didn’t detect it all. Maybe I should have another.

Best part of it is that it didn’t have any of that perfume like notes that some Magic Hat beers have that I don’t like. Magic Hat continues to put out new products and are willing to try new things (although not as extreme as say Dogfish Head). Anyway, I think these guys get better every year.

hoooooooooooot

Posted: May 27th, 2011, 11:02am CEST by Ron

(via icanhascheeseburger)

Magic Hat Demo

Posted: May 25th, 2011, 11:27am CEST by Ron

I have never been a big fan of Magic Hat because every one of their beers have always tended to have a perfume aroma that bothers me to no end. However, this dark IPA was actually better than most. I think the dark roasted malts plus extra hops helped cover up that flowery note but it was still present. Consider this a kicked up brown ale with a dry finish.

Not something I’d go out of my way for, but if you are already a Magic Hat fan (which apparently many people are) then it is worth a try. Demo is 6.0% ABV and is brewed in Burlington VT.

Moving to Bohemia

Posted: May 23rd, 2011, 12:10pm CEST by Ron

Bohemia is a Mexican beer that shares characteristics of a German Pilsner lager beer. I tried this beer and it definitely tastes like every other pilsner import out there. That is, it is bland with no body, over carbonated and has a distinct trace of hops hidden by the strong flavor of water.

Bohemia is made in a Mexican micro-brewery, with hops imported from the Czech Republic which doesn’t mean a whole lot.

Named after the famed Czech region, Bohemia reminds me of a good, fairly unknown, song by Geddy Lee, “Moving to Bohemia”.

Bohemia is a most decorated Mexican beer having received gold medals at LeMont Selection in Paris, Rome and Madrid. Whatever LeMont Selection is, it doesn’t say much for the quality of selections they give awards to.

As proof of my recommendation, I gave the remainder of the six pack to my sister-in-law whose favorite beer is Labatt’s and she loved it.

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Davidson Brothers – Business must be Good

Posted: April 24th, 2011, 12:44pm CEST by Ron

Bill Dowd reported that Davidson Brothers brewpub headed for a fixup. This tells me that business must be good, which is a great thing for them, the city of Glens Falls, and us. Davidson’s has always been a favorite of mine for the beer and atmosphere. The city has put a good deal of effort into beautifying the streets and last fall I enjoyed a great evening meal out on their street side dining. As great as it was, I did note that while the streets have been improved, little has been done to the restaurant itself over the years.

Co-owner Rick Davidson says the project is ready to begin, with a $450,000 budget, once approvals are received for the exterior and interior spruce-up of the 15-year-old business. The plans call for replacing the wood facade on the front and side of the building with brick, repairing and painting existing brickwork, new windows and signage. Inside, new heating/air-conditioning and basement prep kitchen, and various touchups.

I hope it works out and I can’t wait to see the improvements. (perhaps I’ll bring the entire Hop-Talk crew at Oktoberfest!)

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Henry Weinhard’s IPA

Posted: April 14th, 2011, 1:58pm CEST by Ron

Henry Weinhard’s IPA, available April 1, 2011, is going to be a year-round beer added to their family of brews. It pours a copper penny in color with an abundant creamy head. Pleasantly hopped, lightly sweet with a mild body behind it makes this IPA go down easy.

The beer is a session IPA. At 6% ABV, it borders on “session” status, but from an IBU (43 to be exact) and drinkability standpoint, this a great session IPA. The hop bitterness is pleasant and won’t leave you waking up the next morning questioning that “I’ll have just one more” decision you made.

It is brewed with a blend of two-row and Caramel malts along with a blend of three different hops – Galena, Cascade and Citra, all from the Pacific Northwest.

Henry Weinhard’s IPA out of Hood River, Oregon, is in a limited distribution, available in Washington, Oregon and Alaska.

Real Reason for Craft Brewers Spike

Posted: March 29th, 2011, 12:33pm CEST by Ron

Real Reason for Craft Brewers Spike originally appeared on Hop Talk.

Careful analysis shows the real reason for the spike in craft brewers in 1990…

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Tap for Growler

Posted: January 17th, 2011, 12:18am CET by Ron

Tap for Growler originally appeared on Hop Talk.

I got a new gadget!

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How to Make a Triple Batch of Crepes

Posted: December 25th, 2010, 4:05pm CET by Ron

How to Make a Triple Batch of Crepes originally appeared on Hop Talk.

1) Have a secret family recipe

2) Have a really good crepe pan

3) Have something to pass the time

Merry Christmas!

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Leinenkugel’s Brings Back “Big Eddy” Russian Imperial Stout

Posted: December 14th, 2010, 12:14pm CET by Ron

Leinenkugel’s Brings Back “Big Eddy” Russian Imperial Stout originally appeared on Hop Talk.

Big Eddy is back, but this was my first experience with it. Appropriately named, Big Eddy is a BIG beer. The name Big Eddy comes from the spring that has fed Leinenkugel since 1867. First released in 2007, this beer is only going to be available for a limited time and if you like imperial stouts you’re going to want to go find some now.

I think the perfect time to enjoy an imperial stout like this is on a cold, quiet, winter evening sitting by the fireside. I loved how this beer poured with a dark tan, thick head. The Leinenkugel beers I have had have been consistently quality beers although also simple in profile, but not this one. This imperial stout was dark and very complex. There were many layers of malt from rich and sweet to the rich coffee and mocha flavors. The roasted malts and hops balanced the beer while the alcohol heat that followed gave each sip a finishing spark.

I thoroughly enjoyed this beer, especially watching the lacing on the glass as I drank it. Big Eddy Imperial Stout is 9.5% ABV and this year it will have wider distribution than it had in the past. Our readers in the Wisconsin, Minnesota, Illinois, Michigan, Indiana, North Dakota, South Dakota and New Jersey, as well as Atlanta and Phoenix markets should look for it. Leinenkugel has also released in the past for a limited time Big Eddy’s IPA – I can’t wait for it to come around again!

Big Eddy Russian Imperial Stout is brewed with 11 different malts including Munich, Carmel, Chocolate, classic Pale and Pale Ale, providing a rich, dry character, perfectly balancing Big Eddy’s hoppy assertiveness. Warrior, Summit and Glacier hops create a bold tribute to the characteristic intensity of the flavor. The beer is reminiscent of the 18th century Russian Imperial Stout style that contained extra malts and hops to act as preservatives during long voyages from England to Russia, where it was served in the royal court.

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Framboise Cranberry Sauce

Posted: November 27th, 2010, 1:27pm CET by Ron

Framboise Cranberry Sauce originally appeared on Hop Talk.

Cranberry Sauce is a staple at any Thanksgiving table and each year I like to try at least one new recipe. This year I made a Framboise Cranberry Sauce from a recipe in Cooking Light. They said the Belgian Framboise Lambic beer would add an underlying sweetness to complement the cranberries. However, I didn’t find that to be so true and the sauce was quite tart. Next time I would add a little more sweetness with either some orange juice or just some more sugar. (Anyone have any other ideas?)

This was extremely simple to make. Here is the original recipe and a photo of me getting mine ready.

Ingredients
1 (12-ounce) bottle Framboise Lambic beer (such as Lindemans)
½ cup sugar
1-½ teaspoons grated orange rind
1 (12-ounce) package fresh cranberries
Preparation
Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill. (Sauce will thicken as it chills.)

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Beer Garden iPhone App (sucks)

Posted: November 23rd, 2010, 3:10am CET by Ron

Beer Garden iPhone App (sucks) originally appeared on Hop Talk.

A press release from The Fringe Majority and One Click Pony prompted me to test out their new iPhone app called Beer Garden which turned out to be a piece of crap. In theory it is a social drinking game where you can:

*Collect trophies by sampling a wide variety of craft and hard to find beers.
*Share your location on Facebook so friends will know where you’ve found your brews.

They claim to have 15,000+ beers in their database. My experience was this…

First, it forces you to integrate with Facebook before doing anything. Then, the app is unresponsive, the interface is hard to understand and the app flat out doesn’t work. I tried looking up beers at brew pubs large and small and there are no suggestions. That is if you can get it to even attempt to look something up. I tried logging my own beers and there is no way to get it to complete the entry just to even track your own beers.

And who would want to do this anyway??? Don’t you have something better to do with your time?

I can’t believe I wasted a whole buck on this app… what a waste… DO NOT BUY!

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Garden State Hudson Pale Ale

Posted: November 17th, 2010, 4:06pm CET by Ron

Garden State Hudson Pale Ale originally appeared on Hop Talk.

My Dad tried to surprise me with a beer I’ve never had before, but alas, Al and I had the NJ State Stout at Oktoberfest. However, he had more ammo… I’ve never had the NJ State Hudson Pale Ale.

I am a Jersey boy too and I think it is great that craft brewers continue to make good beer into good business in the garden state. Right now their distribution is limited to New Jersey, but the list is quite extensive. Their stout was great and this pale ale was also well done; I highly recommend giving them a try.

The Hudson Pale Ale poured with a voluminous head at cellar temperature. The color was clear amber / brass. The aroma was light and fruity. It was clean and easy going down, improving along the way. As the lacing lowered itself down the glass, the bright and well-rounded hop character never took over the beer making it a story with a good beginning and a great ending.

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Albany Wing Fest Lost Its Wings

Posted: September 18th, 2010, 2:30pm CEST by Ron

Albany Wing Fest Lost Its Wings originally appeared on Hop Talk.

The Albany, NY Wing Fest (Capital Region Beer & Wing Festival) for 2010 is not going to be a wing festival and has been renamed “Brew & Boo”.

Boo! BOOOOOOOOO!

I’m not interested in paying (probably) $30 to stand around on a crowded concrete floor to sample beers I can get at a nice pub in a nicer atmosphere for less money.

The Buffalo wings, and their varieties, is what made this festival great. I live blogged from it last year and had a great time.

Source: Times Union, and we are waiting to hear more about this Boo Fest.

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Newcastle Keg & the Geordie Schooner

Posted: September 8th, 2010, 4:27pm CEST by Ron

Newcastle Keg & the Geordie Schooner originally appeared on Hop Talk.

These new kegs are pretty cool and they are certainly very convenient for a party. We took this on a vacation to the shore and being able to fill up half-way, or all the way, was great. My kids were really attracted to it, too. They kept reminding mom & dad that whenever we wanted more to let them know and they would fill up for us. (is that wrong?)

I have to note that the tap broke on us and made mess. (no, we didn’t blame the kids)

As for the Newcastle Brown, I just don’t love this. They call it the lighter side of dark. I would call it, the weaker side of strong. This beer is insipid, despite its nice brown color. It is a great gateway beer… something that might help bring the masses closer to real craft beer.

My wife commented that the new style pub glasses are completely awesome! They take a lead from the Sam Adams glass and add a nucleation area to the inside with etchings. I admit, they are study and easy to hold; a very good beer glass.

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Crispin Lansdowne

Posted: September 3rd, 2010, 11:57am CEST by Ron

Crispin Lansdowne originally appeared on Hop Talk.

I have the whole lot of Crispin’s to write about but I’m going to start with their latest release from their Artisanal Reserve series, the Lansdowne cloudy hard cider.

This is what they are calling a Stout cider, or, Unfiltered Extra Stout Bodied Super-Premium Export Quality – a marketing phrase for sure, but yes, it is premium and stout is is quite apropo.

Crispin crosses the best of the craft of brewing apple cider (hard cider) and the craft of brewing beer by using beer yeasts in this series of ciders. They are all natural which is something I’m becoming a bigger fan of every day. This Lansdowne is brewed with Irish stout yeast and organic molasses.

Let’s talk about what is in this (lovely) beverage… 140 calories, no preservatives, no added sugar, no added spirits or grains for added alcohol (still 6.9% ABV), gluten free, naturally fermented with an irish ale yeast. (how great does that sound!?!)

Let’s talk about how it tastes… I found this much like a Irish stout as it relates to the style points - very sweet but balanced with tartness from the apple. It is also strong, aka: stout. But it is all apple, and tastes like the cider I get from the farm down the road from my house in the fall but with added piquant essence.

A full bodied, confident & imposing cider. It produces a slight hint of butterscotch, balanced by a subtle fruitiness and slightly dry crisp finish and a uniquely full & buttery mouthfeel.

Small batch, hand crafted, super-premium hard apple cider smoothed with pure organic molasses and a kiss of organic honey for a complex, bold, heady flavor.

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Goose Island Summertime Ale

Posted: September 2nd, 2010, 1:00am CEST by Ron

Goose Island Summertime Ale originally appeared on Hop Talk.

It’s hot. I like this.

Dan points out I have the wrong style identified and he is right! (see comments) But, it doesn’t change the fact that I still like it! Alt’s are a bit darker, a bit maltier, and a bit hoppy’er. I added the true definitions below. They both are traditional German-Style beers. Goose Island suggests serving in a Kolsch style glass.

Alt’s German-Style Kölsch’s are becoming a favorite of mine as just a nice, simple, beer that hits the spot anytime. I remember visiting Brewer’s Alley with Al and the gang at Octoberfest and they had the “Wedding Alt” on tap and that was the day that I remember saying to myself that I had better give these more attention when I see them. Since then, I’ve had the CTRL-ALT-DEL at Davidson Brother’s Brewery in Glens Falls, NY and now Goose Island has made a wonderful Summertine ale that is distributed to many. Try one! (Please comment on your favorite German-Style Kölsch’s OR Alt’s!)

German-Style Kölsch/Köln-Style Kölsch
Kölsch is warm fermented and aged at cold temperatures (German ale or alt-style beer). Kölsch is characterized by a golden to straw color and a slightly dry, subtly sweet softness on the palate, yet crisp. Good, dense head retention is desirable. A light fruitiness may be apparent, but is not necessary for this style. Caramel character should not be evident. The body is light to medium-light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Fruity esters should be minimally perceived, if at all. Chill haze should be absent.

German-Style Brown Ale/Düsseldorf-Style Altbier
Copper to brown in color, this German ale may be highly hopped and intensely bitter (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf) and has a medium body and malty flavor. A variety of malts, including wheat, may be used. Hop character may be medium to high in the flavor and aroma. The overall impression is clean, crisp, and flavorful often with a dry finish. Fruity esters can be low to medium-low. No diacetyl or chill haze should be perceived.

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Freshest Octoberfest

Posted: August 18th, 2010, 11:14pm CEST by Ron

Freshest Octoberfest originally appeared on Hop Talk.

It doesn’t get much fresher than this… I grabbed some of the first Saranac Octoberfest beer from the brewery today. She even had to fetch them from the back. I think I need to get one in an ice water bath so I can have it tonight.

Also note the cool ADK pint glass. My sister-in-law picked this one up for her friend; they had many other frosted glasses with things like: DAD, OMG, WTF, BEER, and many others. (ADK is for Adirondacks)

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Save the Wave

Posted: August 18th, 2010, 2:22pm CEST by Ron

Save the Wave originally appeared on Hop Talk.

Just when Google Wave was getting the features it needed to be really cool they pulled the plug on it. I think it was because they limited access to it out of the gate and when the hype died down, that’s when they opened it up to everyone. It was also not in-your-face like Buzz was attached to GMail.

But you can help Save the Wave! (I don’t have high hopes, but we can try)

Google described Wave as “what email should have been”, but really it is a great place to organize and store topics and then allow multiple people to edit. It is OneNote on the Web. The Wave folks should take (steal) the interface from OneNote to make it a little more accessible to everyone. (which by the way I am loving OneNote 2010, which is also getting more and more Web friendly)

Check out Wave in the Google Labs.

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Beer fuels horses at Saratoga Springs

Posted: August 13th, 2010, 4:47am CEST by Ron

Beer fuels horses at Saratoga Springs originally appeared on Hop Talk.

Who knew? Beer fuels horses at Saratoga

I just happen to run across this and how timely… I was just enjoying my own beer today at the track. (and throwing money away on horses) I think in this case, I’d rather be the horse!

Guinness beer’s long-time slogan is “Guinness is Good For You” and some trainers says it’s the only beer good for their horses.

“It’s the yeast in Guinness that puts them on to eat it, I think,” says Ryan.

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Serafijn

Posted: July 27th, 2010, 1:05pm CEST by Ron

©Hop Talk - Use of this feed on other sites without express permission is prohibited

The other beer I received from the Rare Beers of the Month Club was the Serafijn Belgian Pale Ale. This beer was also truly rare as I learned that it is brewed in the garage of the family run brewery called Microbrouwerij Achilles in Itegem, Belgium. The family lives in the small house behind the garage where they transformed their living room into a small, quiet, cafe.

This beer was unfiltered and it was obvious that it re-fermented in the bottle a bit more as the voluminous heads overflowed our glasses. Oh, by the way, also rare these days, I got to share this sample with Al (yes, Hop-Talk Al).

Al first noted by the aroma that “there was a lot going on in there”. The big airy head was heavy with floral and spice. However, we noted the hoppy smells were unexpectedly American like.

As we drank we noted that it was not as hoppy or bitter as the aroma lead us. To me, it was a fairly classic pale ale with only hints of those distinct Belgium yeasts. It had something else I couldn’t put my finger on … cheesecake? None the less, it finished slightly bittersweet and satisfying.

We both liked it, but we also slightly disagreed with the overall rating. Al said it was not something he would have regularly, as it was not his “cup of tea.” I on the other hand thought it was a wonderful pale ale that I would prefer to have at a pub along with a good old basket of fish & chips.

The Beer of the Month Club also tells us a little about the interesting name,

The name Serafijn comes from the plural of Seraph, an order of angels that serve as caretakers of God’s throne. The name means “the burning ones” and it is said that such a bright light emanates from them that nothing, not even angelic beings, can look upon them.

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Rare Beer – Cigar City Brewing

Posted: July 25th, 2010, 2:56am CEST by Ron

©Hop Talk - Use of this feed on other sites without express permission is prohibited

I was presented with a great sample recently from the Beer of the Month Club. I had no idea that they offered something called The Rare Beer Club. I was given two bombers of beer that I had never had before and that is always a treat in itself, but the both these beers out of this world.

The first of the two beers I tried with some close friend (and beer lovers) was the Jai Alai Cedar Aged Humidor Series India Pale Ale from Cigar City Brewing in Tampa Florida. It is a west coast style IPA aged in cedar and is a GABF Gold winner.

This beautiful beer poured a light rusty orange-red with a big sticky head. The aromas coming off this beer were huge, both spicy and citrus. On the palette, my friends and I all immediately said “grapefruit!” As I kept drinking I also noted some sweetness behind the spice, I called it banana and butterscotch. The spice was hard to describe – maybe cedar’y. We all thought it was a treat.

The Rare Beer Club is a great find… Just look at what they offer on any given month. One of the things I like so much about The Beer of the Month Club is the newsletter they provide each time. It is a well written article about the beer and details about the brewer, the style… you name it.

For instance, in this case they point out that excellent craft beer from Florida is quite rare in itself, which I never really thought about. They also mention some of the other wonderful brews at Cigar City, like their Hunahpu’s Imperial Stout which is aged with Peruvian cacao nibs, Ancho and Pasilla chilies, cinnamon , and Madagascar vanilla beans. (Yumm!)

Cigar City obviously knows what they are doing and I love that they are out there on the fringe trying things like cedar barrels to age in. I hope you try some.

(Serafijn review coming soon)

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Amazing Finish (cont.)

Posted: June 24th, 2010, 3:32pm CEST by Ron

©Hop Talk - Use of this feed on other sites without express permission is prohibited

The stage was set for this U.S.A. soccer game in the 2010 World Cup and the drama couldn’t have been more intense. The United States, after coming out with draws from both England and Slovenia, and having a winning goal mistakenly overruled that would have put them through, they needed to win this game against Algeria to move on to the knockout round. If the U.S. came out with a loss, or tie, it would have been a devastating.

Taking the day off from work to go the pub at 9:00AM to watch this event was just one of the factors that made the beer at Wolf’s 111 taste that much better. I think everyone needs to have an Arrogant Bastard Ale at ten in the morning at some point (assuming you are worthy, which you are not). I purposely selected only American beers, I also had a Lake Placid UBU Ale. The beer selection at Wolf’s 111 was excellent and the service matched. Aubrey was not only a great bar maid, but also a great fan in her Landon Donovan jersey. It is a complete 180 from when this place was the Old Chicago.

I’ve played soccer all my life and it is just one of those things that is in your blood. While some don’t get it, there are many of us who do. (I don’t get baseball, but I understand there are people who do.)

The U.S.A. and Algeria played for 90 minutes, with lots of shots (and even another U.S. goal that was incorrectly overruled) without any goals. The excitement in the bar would intensify at every opportunity, noise levels rising to a roar, and fading away on each missed attempt. It was like a rollercoaster with ascents and drops that grew higher each time and came more frequently. The atmosphere couldn’t be more intense, there was only 4 minutes left of stoppage time for the U.S. to make it it happen.

And it finally did happen. Donovan scores in the 91st minute. The roar grew and didn’t fade. Everyone was high-fiving with dozens of complete strangers. Not only was it a win to move on to the next round, the U.S. ended up winning their group overall. United States' Landon Donovan, front left, celebrates after scoring a goal with fellow team members United States' Clint Dempsey, back left, and United States' Edson Buddle, front right, during the World Cup group C soccer match between the United States and Algeria at the Loftus Versfeld Stadium in Pretoria, South Africa, Wednesday, June 23, 2010.

The fans at Wolf’s 111 were great and Wolf’s had a great setup on the big screen with couches and tables for the fans. I usually only think of the small English towns where residents go down to the local pub to cheer on their home town football team, but right here, and everywhere across the U.S. this scene played out where US soccer fans found a place to watch their home team and support them, do or die.

Watch the speed game on ESPN to get up to speed if you missed it. The U.S. will play Ghana in the on Saturday, June 26 at 2:30 PM EST.

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Amazing Finish

Posted: June 23rd, 2010, 6:14pm CEST by Ron

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I’m speechless right now, more to come…

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Human Blockhead

Posted: March 18th, 2010, 2:38am CET by Ron

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Shmaltz Brewing was a bit of a mystery to me so I welcomed the chance to explore their beers and do some research. The first thing I had to figure out is the story behind their… err, odd, marketing. It was something that originally made me shy away from them, but after some investigation (including tastings) I began to “get it”. Wikipedia said, “Shmaltz is known for blurring beer styles and using puns, art, history, and pop culture in every aspect of their products.”

But first, to Human Blockhead… this is what Shmaltz has to say about it:

The Return of Coney Island Human Blockhead(TM)
Pound for pound, Coney Island Human Blockhead(TM) is a finely crafted professional. 8 specialty malts of barley, wheat, rye, and oats create an enormously developed body. Juggling 6 hop varieties from European Noble roots to American Pacific Northwest new school flavors balances this weighty task. Traditional proprietary Lager yeast shines true elegance on this innovative recipe for a complex demonstration of pure enjoyment. 10% alcohol nails it home.

For some reason I didn’t expect this beer to be as big as it is. Wow, it is a HUGE beer. Realizing their intent, I have no idea what style to put this in. I sampled this brew with a friend while watching the USA vs. Canada gold medal game in the 2010 winter Olympics. We had some spicy Kielbasa and cheese to go with this powerhouse beer and it was a good time (despite the USA loss – gg). We both described this beer as very sweet, but bittersweet. The hops even came across as more sweet than bitter. Certainly a sipping beer and very enjoyable.

Shmaltz has two divisions in their brew line… “Chosen Beers” marketed as He’brew and “Freak Beers” marketed as Coney Island Craft Lagers. The He’brew brand started on the west coast in 2006 and the Coney Island Lager brand started in 2008 on the east coast. The first Coney Island branded lager was released in collaboration with the arts organization Coney Island USA. A portion of the proceeds directly benefits Coney Island USA.

Coney Island Lagers are brewed and bottled in New York. The bottle I have in front of me was brewed in my backyard, Saratoga Springs at the Olde Saratoga Brewery which contract brews for several brewers. Coney Island Lagers are not the easiest thing to get, but they have a whole page dedicated to where you can drink, or buy, their beer. The Museum of Modern Art in New York serves only Coney Island Lagers in their sculpture garden.

The marketing is some real funny stuff; it is good to see that someone other than big boys can come up with some punny ads. You can also order your Freak Gear online.

So are all the Coney Island Craft Lagers a freak show of beer styles…? Human Blockhead was tasty enough that I’ll just have to find out and let you know. Does anyone recommend what I should try next? Coney Island Lager, Albino Python, Sword Swallower, Freaktoberfest or Mermaid Pilsner?

Originally developed by renowned magician and sideshow performer Melvin Burkhart, the “human blockhead” stunt remains a staple at the Coney Island sideshow to this day. With Burkhardt leaving after 25 years of performance in Coney Island, the act is kept alive by the current MC of the CI Sideshow, Donny Vomit. The sideshow runs from April – September, and since Donny joined in 2004, he has performed over 2,000 shows. He comments, “As a kid, I always thought it would be cool to have an action figure made after me, but having a kickass beer is a whole lot better. Drink my beer!!” Coney Island Human Blockhead(TM) pays delicious tribute to the wildly mustachioed MC and the legacy of this shocking act.

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Pyramid in Seattle

Posted: February 17th, 2010, 4:51am CET by Ron

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I’m in Seattle this week and from the view of my hotel room and hot tub I have a clear view of Safeco Field and Pyramid Brewery. It was a long day of travel from New York, we were tired and hungry, and I was very thirsty.

Pyramid offered up their standards along with some from MacTarnahan’s from Portland. We ordered the sampler where we could select five of our choice. We skipped the wheats and the IPA; the wheats because we are tired of them and the IPA because I knew I was going to order a pint of it anyway.

My wife liked the MacTarnahan’s Amber the best, but liked all of the samples except the Sling Shot, an extra pale ale. My favorite was the Pyramid Fling Pale Ale. The Thunderhead IPA was also very good. It was not in-your-face hoppy, and a pleasant IPA.

The pub fair was well done, but nothing special you can’t find other places. we grabbed a six pack of the MacTarnahan’s Amber and we will probably be back for another visit.

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Perfect Black & Tans

Posted: February 13th, 2010, 2:00pm CET by Ron

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I’ve been experimenting with different black and tans lately. I am looking for the perfect “tan” to go with the creamy, sweet, and not very strong tasting, Guinness. I’ve heard all the arguments between Harp, Bass, and what is “authentic”, but what I am looking for is what tastes the best.

I have tried some IPAs with the Guinness and they are a bit too strong. So far my favorite so far is a local pale ale, Brown’s Pale Ale, but still not great. I’m beginning to wonder if the simple, weak, Harp isn’t the best companion… What are your thoughts?

On a related note, my family got me a turtle for Christmas to assist in pouring a black and tan. If you are not familiar, it is used over a glass to help float the Guinness on top. It works really well; and my daughter even allowed it in my kitchen because it is a multitasker (bottle opener too).

Black and Tan (with some pizza)

The mulitasking turtle

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It’s Bud-a-licious!

Posted: February 12th, 2010, 3:27am CET by Ron

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So what does everyone think about Bud Light Wheat? Discuss!

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Watch City Brewing – Again

Posted: December 9th, 2009, 11:31pm CET by Ron

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This was my second visit to Watch City Brewing in Waltham, Massachusetts, just outside of Boston. (My first trip recounts a return trip was warranted.) The bar room was not too busy, but not entirely empty early on for a Monday Night Football evening. I would have liked to stay longer, but it was a long day.

I enjoyed a couple of Hops Explosion IPA’s which were excellent, though maybe not quite up to the level of some of my other favorites; but a fresh brew in a friendly relaxing atmosphere is always better than something from a bottle.

My friend had a German dark lager that he described as “smooth”. He also had a second so he must have enjoyed it.

I had the Cuban sandwich which was just great. But again, the fries steal the show.

Do you think these are wood, or lined with stainless steel? I think another return trip is needed.

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Fireside Nut Brown

Posted: November 17th, 2009, 4:44am CET by Ron

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leinenkugel-fireside Leinenkugel’s Fireside Nut Brown Ale is a seasonal release from Leinie and here is what they have to say about it…

While the star of this holiday season is the roasted malt character, the well-balanced flavor and brilliant amber tones give Leinenkugel’s Fireside Nut Brown a comforting approachability that you don’t experience in traditional English-style nut browns. English two-row malts give this lager a maple aroma and pronounced chocolate, caramel and hazelnut top notes that dance around the palate before finishing gracefully.

The name alone makes you want to pour yourself one this Thanksgiving. I found this ale simple, and malty. The best way I can describe it is biscuity, both in aroma and taste. I liked it, but expect a “small” beer here.

Since Brown is not my favorite style and happens to be one of my wife’s favorites, I also looked to her for an opinion. She thought it was very good and described it as, “I think I need another to describe it”.

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Rogue Morimoto’s Imperial Pilsner

Posted: November 11th, 2009, 6:44pm CET by Ron

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I found a hidden gem in an offbeat section of Troy, New York: DeFazio’s Pizza.

I had stumbled upon the place using Yelp (or some other such app) on my iPhone. I was very skeptical at first having never heard of it before yet it had great reviews online. It also noted it as a BYOB. So, I gave them a call to check them out and they were very nice, suggested reserving us a table and said that we could bring our own booze. Perfect! I was ready for an adventure and I wanted to try the Rogue’s Morimoto Imperial Pilsner Al gave me.

It was a bit hard to find on a rainy Saturday evening, but I was not deterred. The place was small. Very small. The décor was…scant. My wife said the parking was scary. But they were very nice, gave us personalized service, and the pizza was high quality gourmet. We were going to the theater that evening and there were a few other people we suspected had the same agenda. Others brought several bottles of wine and looked like they were going to make it their entire evening.

My biggest complaint would be that they didn’t provide glasses, so I had to have my pilsner in a plastic cup. But that didn’t ruin it for me, nor the beer. This pilsner was in-your-face hoppy. This is basically an IPA brewed as a lager. But it also had good depth, meaning it wasn’t just hops, with a strong body of malted barley to back it up. Excellent all around; thanks Al.

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A.B.’s Beer Bread

Posted: November 9th, 2009, 3:02am CET by Ron

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We had a party to go to this weekend where we were to bring an appetizer and a dessert. My wife made some cranberry and white chocolate chip cookies from a recipe on the back of the Ocean Spray package of dried cranberries. I wanted to do something a little more sophisticated and fun and so I turned to a recipe for beer bread that I saw Alton Brown make the other night on his "Fermentation Nation" episode of Good Eats.

The main flavors for this bread come from some dill, cheddar cheese and, of course, beer. AB recommended a good pale ale as opposed to a stout, or lager, that I see called for in many recipes. I decided to go with Ithaca’s Cascazilla, a monstrously hoppy brew. Here’s a picture of it…

Unfortunately, this bread was close to awful. I found it way too salty to begin with, but even beyond that it just didn’t have a good taste to it. I followed the recipe exactly including weighing my ingredients. The texture of the bread was perfect, so I am pretty sure I didn’t make any mistakes. I’m not going to even give you the recipe (though the link is above). The unofficial Hop Talk rating for this is a 1. So sad.

But the cookies were awesome!

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Chili and Beer

Posted: October 24th, 2009, 9:28pm CEST by Ron

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Chili and beer (not to be confused with chili beer) is an awesome combination. This pairing is one of my all time favorites. I have many chili recipes but my standard is a favorite of everyone in the family and it is the easy to make.

Chili con Carne

1 tablespoon vegetable oil
1 medium to large onion
1 pound lean ground beef
1 can (about 1 lb.) tomatoes
¾ teaspoon salt
1 ½ teaspoons chili powder
1 teaspoon oregano
½ teaspoon cumin
About 4 cups cooked dark red kidney beans, plus ½ cooking liquid; or 1 large can (1 lb. 11 oz.) kidney beans, not drained
2-4 green onions
1 small avocado
cheddar cheese
1 lime

Heat oil in a large pot over medium heat; add onion and cook until soft. Add beef and cook, stirring, until meat is brown and crumbly. Spoon off excess oil (only if the meat wasn’t lean enough -I like to use 90%-95% lean meat and just leave the juices). Stir in tomatoes and their liquid and break up with spoon, salt, chili powder, oregano, and cumin. In a blender or food processors, whirl a third of the beans until smooth, adding their liquid as needed; stir into meat mixture. Then add whole beans, along with any remaining liquid, to meat. Simmer, uncovered for 30 minutes. Garnish with green onion, avocado, cheese and lime wedge.

You can add tomato juice if too thick, or add some cornmeal if too thin. I often double this and play with the spices.

Many beer styles seem to get along with chili. Use can have a stout, a porter, a pale, even a brown or a bock. I suggest your favorite. In the case I am having a Green Flash West Coast IPA.

To make it even better, just add a football game. (Also checkout one from Al)

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Sometimes it is No Good

Posted: October 16th, 2009, 12:44pm CEST by Ron

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I didn’t get to taste this brew at Octoberfest and I am just getting around to giving it a try. Everyone agreed that there wasn’t something quite right about it. Al described it as astringent.

It pours a nice deep dark burnt umber with a fluffy head of tan foam. But, something is not right about the aroma; something I’ve seen before.

The beer is definately oxidized giving a strong astringent and cardboard taste. Whether this was just a very old bottle or an issue with quality control, I’m not sure. Either way, it isn’t good.

It will be quite awhile before I try any brew from Fort Collins Brewery again even though I did enjoy their IPA, but it is just not worth the risk when I have so many good reliable choices out there. No, it may not be their fault, but that’s how it is.

I dumped it.

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Selecting for Oktoberfest

Posted: October 8th, 2009, 2:09am CEST by Ron

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Beer Selection (random ramblings)

A bock
A stout
A red
A blonde

Something aged
Something new
Something decadent
Something true

Something local
Something “2″
Something west
Something you be you

Something big
Something small
Something both
Make it tall

A marzen
A wit
A weizen to be hoppy

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OK…

Posted: October 5th, 2009, 4:32am CEST by Ron

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OK…whose idea was it to have an Oktoberfest party on a Sunday night?

p.s. The fire pit is awesome!

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Davidson Brothers

Posted: October 4th, 2009, 5:52pm CEST by Ron

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It was a long time since I was last at Davidson Brothers (in Glens Falls, New York) and after finally re-visiting for the first time in probably 7 years I wonder why I don’t make the trip more often. Davidson’s offers real beer, great food, in a quaint pub atmosphere.

Monday afternoon was quiet as would be expected and service was friendly. We ordered the sampler and this is my one liner review of each: (in no particular order)

Brown Ale – Sweet and clean, text book Brown Ale in my opinion and my wife’s favorite Brown (at least this month)
Dacker – As in, AdironDacker, this beer (I am guessing) was designed for the gateway drinker. Light in body but it had more character, including hops, than I remembered from the bottled version I had many years ago. We liked this a lot.
Smoked Porter – Nice. Not thrilling, but nice (if you like smoked beers). This was our least favorite.
Oatmeal Stout – Very nice, on the sweeter side with a robust roast malt flavor and smooth. I would enjoy a full pint (or two) of this paired with the right food.
Double IPA (forgot the exact name) – Very good if a bit thin, and it could have been my favorite beer except for the nice surprise in the next beer…
Our favorite was their Alt style called CTRL-ALT-DEL. It had a much greater hop bite than I expected from an Alt, and was clean and simply delicious. We brought home a growler of that.

The sampler glasses were large enough that for a light lunch we never got around to ordering a pint of our favorite. At $10, it was well worth it. Next year when it is my turn to host Octoberfest I plan on heavily advocating the 40 minute ride up.

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Barrington Brewery

Posted: October 2nd, 2009, 11:03am CEST by Ron

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Located in Great Barrington MA, the Barrington Brewery brews up barrels of bubbly beer in the beautiful Berkshires. (try and beat that alliteration)

We started with the sampler made up of their: Blonde, Pale Ale, Brown Ale, Stout, & Oktoberfest. All of them were lacking body and seemed to be afraid of making a statement in flavor. Their conservative taste might appeal more to the masses but I was hoping for something a little more. They were, however, all clean and quality made.

A little investigation revealed a couple beers not on the menu. One was a dark amber and the other was an IPA. Both of these were the best beers there. (They also had a raspberry and something else we didn’t try) Still, these beers were only OK and nothing to write about. (unless you’re blogging about beer on Hop-Talk.com)

The restaurant touts all of their home made food and overall it was pretty good. My home made split pea and sausage soup was great and the brisket wasn’t bad considering how far we are from Texas.

The dessert tries speaks for itself and the restaurant touts that it has been featured in magazines but as I walk out, I wonder why…

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Baba Louie’s Pizza

Posted: September 30th, 2009, 11:31am CEST by Ron

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If you are ever traveling through the Berkshires in western Massachusetts and you are looking for a fun lunch you should seek out Baba Louie’s in Great Barrington.

Baba Louie’s serves up wood fired gourmet pizza and more. I love pizza but I am quite picky about it. It either has to be classic Jersey (NY) pizza, or gourmet – two completely different things, but both delicious in their own way.

One of the pizzas we tried here had parsnips, sweet potatoes, caramelized onions, goat cheese, and a balsamic reduction and it was amazing. You could tell that the crust is hand made which is crucial in my opinion.

Baba Louie’s also serves up some of Berkshire Brewing Company’s craft beers. We both had the Drayman’s Porter which was fantastic. It was not overly roasted and had a good thick barley mouth feel with a nice balance of hops. It matched well with our hearty pizzas, too.

Check it out and if you can swing it, do it in the fall like the last week in September when you can see the spectacular fall foliage.

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Arizona Pizza Company

Posted: September 26th, 2009, 11:34pm CEST by Ron

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So, what do I decide to do for lunch the day after a beer and wing festival? Of course go get some more! We tried out the Arizona Pizza Company in Clifton Park, New York.

First, the beer selection. They had Sam Adams Lager and the seasonal. They also had Red Hook Longhammer IPA and Kona Longboard. After that, they had a very limited selection of no less than two dozen crappy Bud’s and Amstel imports.

The wings, which came in several flavors, were excellent. We got classic hot Buffalo style and they were pretty hot. (My wife thought they were extremely hot.) They were crispy and meaty. They could easily have competed with the best from the festival.

Lastly, the pizza was pretty good for this small chain restaurant. We got the Kokopelli wood fired pizza and I thought the crust could have been better and the toppings distributed a little better but otherwise it was cheesy and tasty.

OK, I think I have had enough food for the entire weekend.

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Beer & Wing Festival

Posted: September 26th, 2009, 12:25am CEST by Ron

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Capital Region Beer & Wing Festival – Albany New York – September 25, 2009
It’s a match made in heaven…beer and wings!

Sample over 50 different types of beer along with wings from area bars and restaurants!

Hop Talk was at the event and live blogging to give our opinion on the best beer and wings of the show.

I am at the festival and live blogging this evening. Hey! There is a whole other side!

So far my first, Chicos, had the best wings. They were smoked and no sauce! More to come!

The competition is not about the best Buffalo wings, there are actually very few samples in the traditional style. Most restaurants have brought several of their styles and the judging will be on the best overall.

Thai
Honey
Ginger BBQ
Habañero (HOT!)
Parmesan
Jerk
Garlic butter
Buffalo – mild, medium & hot

You name it! and, now my taste buds are dead! It will truly be difficult to determine the best beer after putting my taste buds through this.

We decided many/most beers were “not objectionable” which means marginal, but not great. Goose Island Honkers is runner up to Ithica Caskazilka right now. And, Chicos smoked wings are still in the lead.

Hop-Talk.com LOVES beer too! (That’s my buddy in the background)

Chicos smoked wings wins in my opinion! They are peppery and smokey, no sauce. Kind of like baby back ribs but wings.

You can find them at: 2490 Western Ave, Guilderland, New York – (518) 456-0940

Super Hot Habañero!

Official winner for wings is The Recovery Room which we thought were pretty good. They were cooked crispy and their Buffalo style hit the mark.

The official winner on beer … The “Top Hops” award goes to Switchback out of Vermont! I like that a small brewery won instead of, say, Blue Moon, but we thought Switchback was quite plain tasting. Caskazilka is our fave from Ithica! Other favorites of ours were: Boulder’s Hazed and Infuzed, Goose Island’s Honker’s Ale, & Lake Placid’s IPA & UBU. (Brooklyn’s Oktoberfest just doesn’t match well with hot wings.)

WingFest - Brooklyn

The story is that from last year I couldn’t even make it in to the event because by the time I got there they were over capacity (3,000 people) and running out of wings and beer. This year they fixed the issues and halved the crowd and doubled the wings and floor space.

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Stone Levitation

Posted: September 25th, 2009, 3:11am CEST by Ron

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It has been said that gravity sucks…so in the defiance of gravity, Stone Brewing brings us Levitation Ale. The beer promises to bring big flavor at only 4.4% ABV and Stone has yet to disappointment me. (except for the price on their Oaked Arrogant Bastard Ale)

Levitation pours a rusty red color with a thick head of foam. There are lots of strong, complex, aromas coming from my mug, mostly of hops but some toasty malts, too.

You are hit with some big hop bite and a flood of flavors to fill your mouth. It is only on the finish where you get a cleaner, and smooth finish, but still a tingle from the hops and carbonation. You can pick out some earthy & grainy notes and some yeasty flavors as well; all good.

This is considered an American Amber and is over the top on hops for the style (but I’m good with that). This goes high on my list for a session beer. Thanks again, Stone.

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Leinenkugel Oktoberfest Review

Posted: September 15th, 2009, 2:35am CEST by Ron

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We consider ourselves somewhat of experts when it comes to Octoberfest. We know how to serve up brats, party all day & night, and raise our liters of beer in celebration. We may even go as far as to consider ourselves experts on the Oktoberfest beer style, even though we are both a bit of hop heads.

The Oktoberfest style of beer is a medium bodied beer that is sweet yet balanced out with Noble hops. The sweet malt should be the dominant flavor. It comes in a variety of color ranges, from light orange to dark copper. You will find light toasty notes in the malt. Caramel/toffee flavors are also acceptable for the style. Additionally, bread or biscuit like flavors may be present. The aroma will be notable, but low to medium, and clean.

There is also an American Oktoberfest style where the only difference is a slightly stronger hop presence, but sweetness remains the predominant characteristic of the beer.

We’ve had several bake-offs and Brooklyn’s Oktoberfest remains the champion of champions when it comes to this style. It fits the American Oktoberfest description which is how I like it

Leinenkugel’s Oktoberfest is their autumn seasonal offering and is new to me. The new label design looks great and I hope it tastes as good as it looks. It pours super clean and is amber, or light copper, in color. There is a light hops presence as the frothy head stands up and hangs on to the glass.

The beer is very light in body and barely sweet, but there is light hop character to it. The best word I can come up with to describe it is dry. I would say this beer adheres to the original German definition of the style quite accurately and is balanced if a tad light on sweetness. It is definitely a high quality product with no off flavors; 5.1% ABV & 20 IBUs.

I enjoyed this beer, but it is certainly not my favorite for Oktoberfest. It just doesn’t have enough malt sweetness and elevated bitterness for my tastes. If you like Paulaner Oktoberfest but find it too sweet, you may want to give this a try.

One last thing… while I was on their website, I found Peg’s Kitchen and there were some nice looking recipes.

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Widmer Drifter Follow Up

Posted: September 10th, 2009, 2:28am CEST by Ron

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Earlier this year I reviewed the Widmer Drifter Pale Ale and thought it was out of this world. I liked it so much that I said I would make it my “go to” beer. Well, I didn’t quite make it my “go to” beer but I did buy about 3 more six packs of it since then and had them over the summer.

What a difference a summer can make… I don’t like this beer much at all anymore. I don’t know if I am bored of it, or if my taste buds have dulled that much. It tastes very plain to me now. What I once considered a nice grapefruit bite, is little more than a nip of hops. Perhaps something changed in their distribution, or perhaps I’m biased after drinking it next to beers such as Stone IPA, Sierra Nevada Torpedo IPA, & Lake Placid’s UBU Ale.

Whatever… it doesn’t hold up for me anymore; I have to slide the Hop-Talk rating back down to a 2.0.

(Yes, that is my photo, © Hop-Talk.com)

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Good Read on a Better Brew

Posted: July 4th, 2009, 2:00pm CEST by Ron

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Good Read on a Better Brew

A friend of mine gave me a great article from the New Yorker on beer called A Better Brew. It was about Dogfish Head Brewing, their founder Sam Calagione, and extreme beers. But it was more than that… it was an extremely well written story that really gives you a good picture of Dogfish Head and what they are about. I highly suggest taking the time to read the full article. Here is one of the ways the author, Calvin Trillin, discovered what Sam Calagione believes about extreme beer,

Extreme beer is a return to normality, too, Calagione believes. It’s just the normality of a thousand years ago, or several thousand, rather than a hundred. If the Reinheitsgebot is still the touchstone for most American brewers, Calagione’s is a bronze bowl from King Midas’ tomb.

One of the things I found most interesting was the lengths Dogfish Head would go through just to try something different. For example, they brewed with heated rocks because when sahti was first brewed in the middle ages they used wooden kettles; so hot rocks was the method of choice.

The online New Yorker also has an audio discussion about the article with additional insight. Again, this is some high quality stuff (not like you would find on just some beer blog). It is also worth a listen.

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Cheers! Go Al!

Posted: July 2nd, 2009, 1:00am CEST by Ron

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Cheers! Go Al!

Al started his Beer-a-Day project back on Jan 1, 2009 and he hasn’t missed a day yet! Today marks the half-way point.

Personally, I think he is crazy for attempting this but if anyone can do it, it’s him.

Let’s all raise a glass and give Al a big cheer for his accomplishment.

Cheers!

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Sam Adams Custom Made Glass

Posted: June 28th, 2009, 6:33pm CEST by Ron

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Sam Adams Custom Made Glass

Beer pouring and tasting basics reminds me of the Sam Adams laser etched pint glass for the perfect pint. Here’s a hint of what goes into making that glass.

[www.youtube.com]

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Texas BBQ with Shiner Bock

Posted: June 22nd, 2009, 11:27am CEST by Ron

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Texas BBQ with Shiner Bock

brisket-01 I had the opportunity to visit Austin Texas recently where I was able to chow down on one of my favorite foods, Texas BBQ. My favorite is good smoked beef brisket.

Beef brisket is a cut from the breast section just beneath the first five ribs, behind the foreshank. It is best slow cooked to melt the fat and break down the tissue to make it tender and moist. A Texas BBQ style will use a dry rub and smoke it for 6-8 hours at a low temperature. Some baste at the end with BBQ sauce, or just have it on the side for dipping. Some also mop it with a sauce all day long as it cooks.

shiner bock I love how they do it in Texas. The beef absorbs the smoky flavor and it just melts in your mouth. You don’t even need to add BBQ sauce. If it does need a little something, or a kick, I like a tangy, vinegary and peppery BBQ sauce. Not to mention the side of onions and pickles, too.

Only in Texas, though, did I get to do something that I thought was pretty darn cool. While standing in line at the local BBQ waiting to place my order, I got to choose my beer from an ice water trough of beer (and soda). They had bottle openers along the line encouraging you to drink while waiting. I love it! Now this was a line I didn’t mind waiting in.

I chose a Shiner Bock, a brew from a long standing brewery in Shiner Texas (1909). It looked to be a good choice and I can’t remember if I ever had it. It was a nice beer even if a bit weak for my tastes. It certainly hit the spot. I grabbed a second one on my second pass for more brisket.

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Widmer Update

Posted: June 18th, 2009, 4:29pm CEST by Ron

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Widmer Update

On my recent trip to Austin Texas I saw the Widmer Hefeweizen on tap which I know I’ve had before but it was so long ago that I don’t even remember it. I reviewed the Widmer Drifter back in January and really loved it so I just had to try a tall glass of the Hefeweizen. I’m glad I did. It was great – it was a bright golden yellow with a thick chill haze. The citrus hop and yeast aroma was delightful and the taste that followed was refreshing and well balanced. One of the best wheat beers I’ve ever had.

I recalled that distribution of Widmer to the northeastern U.S. was very spotty, even though I was told otherwise, but I was in for a pleasant surprise when I returned home. When I took a trip to restock my beer from my local candy store I found new candy. Widmer’s Drifter, Hefeweizen, and Top Dog Amber were sitting the shelf. They were also reasonably priced.

I grabbed the Drifter (my new “go to”) and the amber which I found to be very nice, just not my favorite style. I’ve already gone back for more of the Hefeweizen (which they have carried in the past, by the way) because it is such a great summer beer.

Now if I could only get my hands on their Broken Halo IPA…

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Leinenkugel Classic Amber Review

Posted: May 22nd, 2009, 9:49pm CEST by Ron

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Leinenkugel Classic Amber Review

I finally got around to sampling the new Leinenkugel Classic Amber. Leinenkugel is not a beer I would normally pick up from the shelves at my local candy store. The name sounds so European that you would never guess that it is made in Wisconsin. (German in origin if you want to look it up)

leinenkugel-classic-amber

The beer pours a nice amber color with a white head and some head retention. While Leinenkugel is a subsidiary of Miller/Coors, the linking of the two companies appears to be primarily for marketing reasons, not brewing technique. But, any beer marketing the fact that it is 100% malt tells me they normally add adjuncts… let’s see what it tastes like.

The beer does have some hop aroma and a light kick of hops on the tongue. Overall the beer is light and tasty. It does have a distinct flavor that I can’t quite put my hands on… something like an export; perhaps it is the water.

I have two bottles to review so I invited my lovely wife to have one and gave her a blind taste test directly against one of her favorite brands, Hook & Ladder. In order to make this an apples-to-apples comparison I had to put Hook & Ladder’s Golden Ale up against it, not their Ember Amber because the Ember is a much richer beer. (my personal favorite from Hook & Ladder)

They matched up quite well, very close in style. I thought the Leinenkugel was a bit crisper with a slightly more hop bite. My wife agreed but didn’t like the lingering aftertaste as much. She enjoyed the “more rounded” (as she put it) Golden Ale better. We both agreed in the end that both beers are best served as a lighter refreshing beer paired with tangy, smoky or spicy fare. German potato salad comes to mind.

Leinenkugel has been brewing in Chippewa Falls, Wisconsin since 1867 by the Leinenkugel Brewing Company. Their new Classic Amber is made from two and six row barley and four varieties of hops. (Cluster, Cascade, Mt. Hood & Hallertau) They have several other styles in their portfolio: Original, Light, Honey Weiss, Sunset Wheat, Red, Creamy Dark, Berry Weiss, Oktoberfest, Apple Spice, Big Butt Doppelbock and Summer Shandy.

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Session #26: Stone Smoked Porter

Posted: April 5th, 2009, 11:02am CEST by Ron

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Session #26: Stone Smoked Porter

The Session - Beer Blogging Friday Session #26 is Smoke ‘Em If You Got ‘Em, hosted by Lew Bryson.

There may be more smoked beers than are dreamed of in your philosophy, Horatio; it’s not just rauchbier lagers from Franconia. Within the last year, I’ve had a strange smoked wheat beer, light and tart, that local brewers insisted was a re-creation of a Polish grodziski beer; a lichtenhainer, another light smoked wheat beer; several smoked porters; the odd Schlenkerla unsmoked helles that tastes pretty damned smokey; and, yeah, several types of smoked lagers. You’ve got three weeks, is what I’m saying: go find a smoked beer.

stone_smoked_porter If you follow my writings on Hop-Talk at all, you know about me and porters; but, I promise not to go off on the porter style. I will treat this brew as a specialty brew and nothing more. I will comment on my enjoyment of drinking smoke flavoring which I am going to hate.

wait for it…..

I loved this. I am surprised by how great this beer is, but not by who made it. After all, Stone tells us outright that they don’t make beer that everyone will like, rather, they make beer that only some will absolutely LOVE; otherwise they are just on the road to mediocrity.

It does not taste smokey, yet the hint is there. It is complex, strong, and a fine dark ale. I congratulate Stone for hitting the porter style on the head. This is a dark beer, strong, with roasted flavors abound but none overpowering the beer on the whole.

Stone claims only malted barley, hops yeast and water, so some of the barley may have been smoked, but they certainly did it to the perfect degree. I don’t feel like I am drinking ashes.

Stone suggests serving with chocolate or even with a good PB&J. (they recommend sourdough, all natural peanut butter, and blackberry preserves) I had mine with some smoked Swiss cheese… it really goes with anything.

Only 5.9% ABV and my wife loved it too - bonus!

I will pay the premium for this beer and give a 4.5 on the unofficial Hop-Talk rating.

40 Random Beers Ratings - Round 2

Posted: March 25th, 2009, 3:30am CET by Ron

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40 Random Beers Ratings - Round 2

Of the 40 beers I received for my birthday I’ve tracked thus far how each has rated against the unofficial Hop-Talk beer rating scale.

In this round I add one fantastic brew, Brooklyn’s Local 1. I’m not a big Belgian fan, but this really hit the spot for me. Two other very good stouts received a 3.5, Founder’s Breakfast Stout and Harviestoun’s Old Engine Oil Black Ale. (I think I liked the Engine Oil a bit more)

Left Hand’s JuJu Ginger was interesting with the first sips wonderful and full of ginger, but by the end I was spent on the taste and my tongue was over spiced. Wild Goose’s XPA was nothing to write home about.

Click to read

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Tags: beer review, brooklyn brewery
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Ron on Porter

Posted: March 19th, 2009, 1:24am CET by Ron

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Ron on Porter

I cracked open my bottle of Rogue Imperial Porter and served it with my NY Strip Steak smothered in caramelized onions & mushrooms. I had purchased this beer as part of my search for a favorite porter. Recently I noted that Victory’s Storm King Stout was closer to the porter I am seeking than any other porter I’ve tried (from a bottle). Rogue is one of my favorite craft brewers and I was hoping that at $15 a bottle, this would be the one.

But it wasn’t.

Once again, the primary flavor characteristic came from roasted/burnt barley. You CANNOT taste any malt sweetness behind the charcoal and it ruins what ever hop presence is there. This harsh bitterness is not what I’m looking for in a porter. From Rogue…

This is a huge mouthful of malt and hops. It has notes of bitter rich chocolate and hints of tar. A new hop called Summit was used to give it the perfect hop balance. This porter is the creme de la creme.

I started thinking to myself, I must be wrong, even though we already established that I can’t. Maybe I’m just misinformed… so I decided to look it up.

Robust Porter
Robust porters are black in color and have a roast malt flavor but no roast barley flavor. These porters have a sharp bitterness of black malt without a highly burnt/charcoal flavor. Robust porters range from medium to full in body and have a malty sweetness. Hop bitterness is medium to high, with hop aroma and flavor ranging from negligible to medium. Diacetyl is not acceptable. Fruity esters should be evident, balanced with roast malt and hop bitterness.

Brown Porter
Brown porters are mid to dark brown (may have red tint) in color. No roast barley or strong burnt/black malt character should be perceived. Low to medium malt sweetness is acceptable along with medium hop bitterness. This is a light to medium-bodied beer. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character.

So I’m not misinformed, either.

Now, you can’t be wrong either… you might like this. You might like to just add some ash from the fireplace, too. Why don’t you add some smoke flavor to it while you are at it. (Check back for my review of Stone’s Smoked Porter for the upcoming Session.)

I don’t like it. I like it bitter from hops and from dark malt, but it still must primarily taste like beer.

Rogue Imperial Porter is not a bad beer. The body, lacing, aroma and quality is top notch; I just don’t love whatever style of beer this is. And Rogue is not the only one.

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Storm King, King of Stouts

Posted: March 17th, 2009, 11:41am CET by Ron

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Storm King, King of Stouts

stormking2 Throughout the sampling of my 40 birthday beers, I am also interleaving some of my normal stock. And, as always, my normal stock contains either something new, or something I haven’t had in a long while.

Victory’s Storm King Imperial Stout was a beer I bought myself to share at my 40th party and we never dipped into it. It is one that I haven’t had in a long time. When I finally got around to having one the other day after recently sampling several great stouts over the past month, I was taken back by how good great this beer is.

Storm King is a stout that can hold up a thick, rich, malt with a bounty of hops. Hop nose and bitterness surrounds this stout seemingly to border on a style of porter I’ve been in search of for so long.

Sometimes I wonder why I keep tying new beers when I’ve already found something I love. But, tastes change and repetition can get boring. In the meantime, Storm King is my “go to” stout, and I’m giving it 4.5+ on the unofficial Hop-Talk scale.

Sorry Guinness, today America takes back the title.

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Demon of Ale

Posted: March 12th, 2009, 10:02am CET by Ron

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Demon of Ale

Now some beers are a bit higher in alchool than others. Normal might be considered 5%, 6%, 7% ABV, so by higher I am referring to beers with an ABV of 8%, 9% and even 10%. Some beers are considered barley wines because their alcohol content is on par with that of wine, around 11%, 12%.

So, I’m looking through my fridge to see what ale is next on my list. I’m feeling like a stout… Mephistopheles’ Stout looks very nice. I like the graphic on the label, I like the name and Mephistopheles is the final installment of “The Demons of Ale” series. This is going to be gr…. whoa! does that say 16.1% ABV??? Yikes!

That’s a bit strong for a Wednesday evening. It would be like having three beers at once. You and I will both have to wait to find out how this beer fairs, but I’m looking forward to it.

Avery’s Mephistopheles’ Stout Beer Style: Stout
Hop Variety: Magnum, Styrian Goldings
Malt Variety: Two-row barley, black malt,roasted barley,Belgian special B, aromatic
OG: 1.135 Alcohol By Volume: 16.1% IBU’s: 107
Color: Coal Black

Mephistopheles is the crafty shape shifter, the second fallen angel. Amazingly complex, coal black, velvety and liqueurish, this demon has a bouquet of vine-ripened grapes, anise and chocolate covered cherries with flavors of rum-soaked caramelized dark fruits and a double espresso finish. IBU’s 107.

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Tags: alcohol, avery, mephistopheles, stout
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40 Random Beers Ratings

Posted: March 11th, 2009, 10:45am CET by Ron

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40 Random Beers Ratings

Of the 40 beers I received for my birthday I’ve tracked thus far how each has rated against the unofficial Hop-Talk beer rating scale. I am a bit behind on my posts, so the snapshot below is probably from mid-February.

The highest score is a 5, which we have never officially given to a beer, but some have come close. Of the first round, Clay Pipe and the very odd style Sam Imperial Pilsner were the tastiest. (to me)

I will catch up with updates and point out which bubble to the top, and which fall to the bottom.

Click to read

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Opening a Beer… with a Helicopter

Posted: March 9th, 2009, 12:47am CET by Ron

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Opening a Beer… with a Helicopter

Oh sure… anyone could do this…

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Thank the Beer Gods

Posted: February 25th, 2009, 4:22am CET by Ron

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Thank the Beer Gods

In the winter time, which where I live seems to start in October and hang on until April, I keep my beer in the garage along some nice long shelves. My garage maintains a pretty even temperature over time, though in the deep of winter it keeps my beer as cold as my refrigerator would. (In the summer, I move my beer to the basement where it maintains an even 67 degrees)

I love my garage shelves because it is like my own mini-candy store. I always keep it stocked with a selection of pale ales, IPA’s, stouts, browns, wits… basically all of my favorite styles and those my friends and family like. Recently, from my 40th birthday gift, I have an extra bunch of bombers and unique beers; some of which are very expensive.

Just the other day when I went out to my car to leave for work I found a can Snapperhead IPA in front of my car lying on its side. It took me a few seconds to notice that other things were out of place, too, like the kids sleds were all knocked over and the newspapers were thrown about. It reminded me of that time when a rabid raccoon got stuck in my parents garage and freaked out, but that’s another story.

I stood there frozen letting the situation sink in. What creature got in here? When and how did he get in? Was he still here? WHAT THE FREAK DID HE DO TO ALL MY BEER? I spun around to see all of my beer bottles knocked over including some in six packs. What kind of monster did this? (and how do I kill it!?!)

I reluctantly started looking for which beers were broke. Searching, I didn’t see anything broken or spilled on the floor, nor did I smell any beer. I did find a few more cans on the floor. My Oskar Blues Ten Fidy was on the floor and dented along side of a can of Abbott Ale. But neither were broken. Further searching I found several bottles that had fallen off the shelf but landed in the paper recycling bin and they were fine too. (Double Simcoe IPA, Shipyard Export, & Green Flash Hop Head Red) The beer gods were with me!

I quickly attended to the immediate emergency… save the beer. (and moved it all to the basement)

I couldn’t find any creature, but over the next couple of days there were signs he was still around. Finally, one evening when my wife was coming home from class she came in all in a tizzy… she thinks she knows where it is hiding. She was right, and in the corner hiding behind the bin of soccer balls was an opossum. The scared poor little creature didn’t know what to do. Since no beer was spilled, I found him not guilty and just sent him back out into the cold snow. And I thanked the beer gods by enjoying a Storm King Stout.

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Widmer Brothers Drifter Pale Ale Review

Posted: February 12th, 2009, 1:00pm CET by Ron

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Widmer Brothers Drifter Pale Ale Review

Widmer Brothers has come up with a new brew they call Drifter; it is a pale ale and it is quite unique. I have only had something similar from a local brew pub, the Pump Station Pale from the Albany Pump Station. While unique, Drifter is true to the pale ale style. It is golden amber in color with a light caramel sweetness. It has a light to moderate hop bitterness along with significant nose presence of grapefruit and tangerine. The twist comes from the variety of hops they used, the new Summit hops, which is not your typical American pale ale Cascade or other “C” hop, nor English Fuggle or Kent Goldings.

“We crafted Drifter to make waves in the category and provide beer lovers with a new pale ale experience,” said Kurt Widmer, co-founder of Widmer Brothers Brewing. “Most pale ales are brewed with Cascade hops. Ours is truly an original, made with Summit hops known for their delicate flavor and undertones of tangerine, mandarin orange and grapefruit.”

Drifter

I don’t know if it is the hops with their fresh citrus character or if it is just my love of these Amarillo-like hops, but this beer just tastes so fresh! It doesn’t taste like it came from a bottle, but rather off the tap from your local brew pub.

Drifter is intended to be savored (or quaffed) on a lazy summer day while drifting on the water. Saranac Pale Ale use to be my summertime “go-to beer”. Over time, I got a little tired of it and it was replaced by Southern Tier’s Phin & Matt’s Extraordinary Ale. I’m starting to look for a change again and Drifter could easily win that title.

So I’m looking at the unofficial Hop Talk rating guide I ask myself…

Do I really, really like it? Oh, yes.
Would I consider making it my “go-to beer”? Absolutely.
Would I go out of my way to buy this? Sure, maybe not state borders, but I will drive out of my way.
Would I ask my retailer to order it? Definitely.
Would I resort to violence if someone takes it away from me? …define violence…

I consulted with Al and neither of us have ever given a beer a perfect 5 on our ratings. Drifter comes as close as to a 5 as any other beer I have rated.

Drifter was a Silver Medal winner in the Pale Ale category at the 2006 Great American Beer Festival (GABF); the beer sails in at an ABV of 5.7% and 32 IBUs. Drifter is already available on tap in 20 select states, with six-packs on shelves in early February. The beer will launch nationwide in mid-April and will be offered year-round.

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The Session #24: Kerberos Guardian of the Tripel

Posted: February 6th, 2009, 2:02pm CET by Ron

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The Session #24: Kerberos Guardian of the Tripel

The Session - Beer Blogging Friday Welcome to the Session #24 , A Tripel for a Two sponsored by David at Musings Over a Pint.

Beer is best when it’s shared, and a strong beer is just right for sharing. Belgian Tripels are big beers with a flavor profile that is enjoyed by both experienced and new beer fans. Be it an intimate evening, or watching a ball game on TV, a Tripel is made for sipping and sharing. For Session #24 the theme is “A Tripel for Two.” What Tripel would you pick to share with that good friend, family member, or lover?

If you have a beer or beer-related blog, it’s easy to participate in The Session. Pick a Belgian-style Tripel to review. Tell us why it’s your pick to share with that special someone. Be sure to include a review of the beer so that others might be inspired to choose that beer for a special moment. Bonus points if the person with whom you are sharing the beer includes their review as well.

Sitting by the fireside, the house was quiet, I had some alone time and I chose to share it with a good friend and a good beer; “because good people drink good beer.”

It is session #24 and Al and I decided to sample our tripels virtually. I picked the Flying Dog Kerberos Tripel because Al gave me two straight from the brewery’s home state of Maryland; who am I to argue?

I could smell the brew from 3 feet away as I poured it; malt, hops and that Belgian yeast. It had a thin head of white foam which disappeared quickly. The color was yellow only hinting towards gold with a chill haze.

I enjoyed carbonation level, which is not too high, just right. The hops were bright, a hint of lemon, but without a strong citrus if that is possible. It had a big taste, but not shockingly, with a surprisingly clean finish. I would describe the taste as candy & spices, but I can’t come up with anything more specific than that. It forms a strange balance of a big beer while sipping, and finishing light at the end. I like it. kerberos

While I think of Kerberos as a network authentication protocol, Flying Dog named it for the the three-headed guard dog of Hades, or in this case, it guards the beer.

“Greetings, oh god of the barstool. In your hand resides mighty Kerberos Tripel. A Belgian-style ale so cherished that its namesake, the three-headed hellhound, sentinel of the underworld guards thy bottle. So quench thy godly self. Then ask thee barmaid to retrieve ye another. For you are most powerful and this is your bounty”

The big hellhound comes in at 8.5% ABV and 26 IBUs. Not a huge beer, but plenty big.

Our virtual session went close to two hours and was the highlight of my week. This is what a session is all about. I don’t know why Al and I haven’t done this before, but I do know we will be doing it more often.

(You can also read Al’s review of Kerberos Tripel)

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Beer is Green

Posted: February 3rd, 2009, 6:19pm CET by Ron

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Beer is Green

Beer is greener than you might have known. E-Fuel, the maker of the EFuel100 MicroFueler ethanol maker has teamed up with Sierra Nevada to use the left over yeast from the brewing process, called trub, pronounced “trube”, to test the invention. I love it, yet another reason to pour another pint.

E-Fuel last year unveiled its $9,995 home ethanol machine which ferments a mix of water and sugar into ethanol. Ethanol is mixed into gasoline at 10 percent. Flex-fuel cars can run on E85, an 85 percent blend of ethanol and gasoline.

Sierra Nevada every year generates 1.6 million gallons of “bottom of the barrel” beer yeast waste, which it now sells to farmers as feed. The MicroFueler will be able to raise the alcohol content in that mix to 15 percent and remove water.

(via CNet News)

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Forty Plus Blessings

Posted: January 22nd, 2009, 4:44pm CET by Ron

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Forty Plus Blessings

I am officially an old man -40 years old- at least according to old standards. In reality I don’t think these standards apply to me as I still feel young, I’m in the best shape I’ve been in my life, and I have many things that make me feel alive like my family, children, work, sports… and good beer. As a matter of fact, the only thing that makes me aware I’m 40 years old is all of the experiences I’ve gained over the years and the blessings I have to count.

Speaking of blessings, my friends gifted me with a whole selection of craft beer… the best of the best. A group of them (including Al at Hop-Talk) got together to find 40 unique brews that I never had before AND were of my favorite styles. Impossible… I know. But would you believe that 38 of the 40 I’ve never tried? They were even individually wrapped!

Some that I am particularly looking forward to are: Sierra Nevada’s Harvest Wet Hop Ale, SlyFox’s Odyssey Imperial IPA, Clay Pipe’s Pursuit of Happiness Winter Warmer, Founder’s Breakfast Stout and Avery’s Mephistopheles’ Stout. And that is just a few of them.

I am now fully stocked and I can’t wait for the weekend when I get to browse my beer cellar to find something I’m in the mood for. I may not even wait that long.

All of these brews were delivered at a party my wife put together for me; a low key party with my close friends who traveled from near and far to join me in celebration. It was perfect… no over-the-hill gags and not a huge gathering of people I barely knew. We had lots of great beer and great beer food like Dubliner cheese, dried meats, garbage bread, deli pickles, etc. We had great fun doing plenty of things I don’t do often enough like playing ping pong, cards, and just sitting back to chat. It must have been more than a decade since we played The Great Dalmuti which was a blast. (and, “it is good to be the king”)

So as I begin my run at the other side of the “hill”, I have plenty of good beer to get me started; certainly more than 40 blessings to count. So let me start with my wife, my children, my family, my friends… and keep counting from there.

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Session #23: What I will NOT miss from 2008

Posted: January 2nd, 2009, 10:00am CET by Ron

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Session #23: What I will NOT miss from 2008

I don’t want to put a downer on it all, but 2008 was not one of the best years I’ve had. I could swing this as a “looking forward to 2009″, but let’s face it… this is just a “buh-bye” to 2008. For this Session, I’ve put together a top 5 things I will not miss from 2008.

So, a special thanks goes out to Beers and Firkins for sponsoring this session:

Specifically, what will you miss about 2008 (feel free to list your tasting notes, if that item is a particular beer) and what do you expect will excite you most in 2009 , in the “Beer World”? (again, if that is a beer, what about it is special and worthy of being excited about?)

Let’s get on with the list…

5) Imperial Race - I enjoy beer… so much, I like to have a second, or even a third. So what is it with this “mine is bigger than yours” competition? I can’t drink a 12% bomber! Let’s make big beer, big taste, and less alcohol.

4) Elusive Real Porter - Just so you know, I’m still looking. They’ve only gotten thinner from what I’ve tasted.

3) Poor Quality Control - I hate getting spoiled beer. Whether it is the distributor’s fault for hanging on to year old beer, or contract brewers not holding up their end, or the originating brewer not taking quality control measures…. I REALLY hate buying a nice beer that tastes like cardboard my cat just coughed up .

2) Wheat Beer Sprawl - Good man, people… does every brewer have to make 3 varieties of wheat beers to satisfy the gateway drinkers? Make one, and make the rest real beer!

1) Price of Hops / Shortage - While there is no way to predict where the price of hops will be going, it only went up in 2008. Let’s hope it doesn’t go up any further so I can have the hops I love so much.

2009… Here I come!

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Tags: Beer, hops, session, top 5
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Like it Skunky

Posted: December 29th, 2008, 12:30pm CET by Ron

Like it Skunky

I have a friend who actually prefers his beers with that skunky taste. Not overpowering, but likes those easy to drink, slightly skunked, European imports in a green bottle.

Not me, man. I don’t find that skunky taste easy to drink.

He also can’t stand IPA’s… way too much hops for him. But, this is not a put down and I don’t hold it against him. Truly, this friend of mine is a world traveler, enjoys fine wines, and fine food. So how can he be like this about beer? Because as I’ve already pointed out… you can’t be wrong.

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IPA Bake Off

Posted: December 22nd, 2008, 11:50am CET by Ron

IPA Bake Off

Back in October we tried an Octoberfest bake off (a taste test) and it wasn’t that successful. Nice.. not thrillin’, but nice. So when a different group of my friends suggested a blind IPA taste testing, I wasn’t very optimistic; but of course I was game anyway.

Surprise! Not only was it a great evening, the winners and losers made it all that much more interesting. We scored them differently than I had done previously, not just on an overall impression like the unofficial Hop-Talk rating system is built upon, but rather a much more detailed method using a standard beer judging sheet. It is based on an overall score of 50 points made up of several categories.

Here are the results. I rounded the averages of the four of us playing judge…

ipa-taste-test
My comments after the tasting go like this…
Rogue - Yes, it stood alone at the top.
Stone – One of my favorite IPA’s. My score for it probably would have been higher but I hadn’t just taken a break in tasting for a slice of Buffalo Pizza… probably not the best idea and probably affected the overall result.
Butternut – We were all surprised by this one, but me most of all as I really don’t like Butternut’s other brews. I’m going to have to go back for this one.
Middle Ages – While we all know and love this IPA, none of us expected it to rate so high. Glad to see it up there.
Sam Smith – I nailed the import.

I had a great time doing this… I don’t know if the flavors varied that much greater than the octoberfest styles, or if the method in judging was what made it so much better. In any case, the casual nature and long evening in which we took to do it was one for the books.

Special thanks to our servers, Ellie & Katie, and their scientific strategy to organization assuring accurate test results. (We will excuse the Yuengling Porter incident.)

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Tags: anderson valley, appearance, aroma, beer review, beer tasting, blind tasting, brooklyn brewery, butternuts, dogfish head, flavor, great divide, hops, ipa, middle ages brewing, mouth feel, Reviews, rogue, smaual smith's, stone brewing, stoudt's brewery, weyerbacher
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You Can’t Be Wrong

Posted: December 17th, 2008, 3:56pm CET by Ron

You Can’t Be Wrong

That’s the great thing about reviewing beer… you can’t be wrong.

At our last Octoberfest, my good friend Don pointed out while tasting the Pale Ale from Captain Lawrence that he sort of likes it, but thinks it would taste much better if he had some pizza to go with it. I liked it OK, but we didn’t all agree. That’s when Don comes out with the enlightening statement of the day, “you can’t be wrong”.

This goes with what we’ve been saying since the get-go at Hop Talk. We tell it like it is from our own personal point of view with little regard for critiquing brews on accuracy to their style. We are not experts, we’ve never claimed to be experts, but we know what we like and what we don’t.

I’m a bit of a hop head, but enjoy stouts, porters, märzens and bocks as well. My tastes change with the seasons and my mood. I might enjoy a raspberry wheat beer one day, but not the next. I might enjoy three Sierra Nevada Celebration Ales with some popcorn while watching Sunday Night Football. (oh yes I did!)

I sometimes turn to old standbys like Saranac Pale Ale or Sam Adams Lager. Other times I will insist only the finest NY aged cheddar cheese to go with my Ommegang Hennepin Ale. I might even say I like the Budweiser American Ale right from the bottle while working in my wood shop. But that’s the great thing about beer… you can’t be wrong.

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Tags: Atmosphere, beer review, octoberfest
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Old Chub French Onion Soup

Posted: December 3rd, 2008, 1:24pm CET by Ron

Old Chub French Onion Soup

From Ron’s kitchen, adapted from A.B. and others…

Old Chub French Onion Soup
Prep/cook time: All day (at least 3 hours)
Servings: 8

Ingredients

4 lbs onions (yellow, sweet, red… whatever)
3 TBSP butter
12 oz Old Chub Scottish Ale (or any dark, robust, sweet beer)
6 oz white wine
about 30-40 oz broth made up of:
- 10 oz canned beef consume
- 20 oz beef broth (or chicken)
- 10 oz apple cider (A.B. recommends unfiltered)
(amount depends on how thick you like it, and you can even do all beef broth if you like)
Bay leaf
1 TBSP Parsley (or sprigs of fresh would be better)
1 1/2 tsp thyme (or sprigs of fresh would be better)
kosher salt and pepper
splash of Cognac (optional)
1 loaf bread (country style or french bread)
1 cup cheese, shredded/grated (I prefer a combo 75% Mozzarella and 25% Gruyere)

Preheat oven to 400 degrees.
Trim off ends of onions then half lengthwise. Remove peel and slice into semi-circle strips
Melt butter in dutch oven, add onions and kosher salt. (about 1 1/2 tsp salt) Stir to coat onions in butter. Cover and place in oven for 1 hour. After 1st hour, scrape & stir, return to oven with lid open a crack. After about 1/2 hour, scrape & stir again. Check every 15 minutes, scraping and stirring until onions are dark mahogany. Do not worry about burning.
Remove from oven, add beer and wine (enough to cover) and turn heat to high reducing the liquid to a syrup. Add broth/consume/cider & herbs and simmer 15-20 mins, or put in crock pot on warm until you are ready to eat.
Place oven rack in top 1/3 and heat broiler.
Cut country bread in rounds to fit in mouth of oven safe soup crocks. Place bread slices on baking sheet and put under broiler for 1 minute.
Season soup with salt & pepper (and Cognac). (remove herb sprigs). Ladle into each soup crock leaving about an inch then cover with bread toasted side down and then cover with cheese. Broil crock for about 1-2 minutes until cheese is melted and golden.

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Watch City Brewing

Posted: October 8th, 2008, 6:13pm CEST by Ron

Watch City Brewing

Located outside of Boston in Waltham Massachusetts, Watch City Brewing offers a “locals” dining and craft brew experience in a small town. As they put it,

At the head of Moody Street’s Restaurant Row, in the center of a silicon savvy Waltham, Massachusetts, a legendary brew pub is holding court — and creating some of the best hand crafted beer anywhere.

I started off with their Octoberfest which was ruby red as best I could tell in the dim lighting and it was crazy matly and sweet, maybe even too much for the style, but I know some people who would likely have thought it the best Octoberfest they ever had. I liked it… not loved, but liked it.

For dinner I had the fish tacos and I was expecting something you might get from Moe’s (Welcome to Moe’s!) but instead I was treated to fancier fare. The blackened mahi-mahi tacos in a soft tortilla were delicious, just not what I was expecting as the gentleman sitting next to me had a great looking pub burger and onion rings. It was spicy, the way I liked it.

I ordered the Timepiece Porter next and that was dark, chocolately, with roasted malt goodness, just like a porter should be. This turned out to be my favorite.

I sampled a few others… the Pumpkin Ale was full of pumpkin flavor with strong clove; a nice dessert beer. But the beer that stood out the most was the BeeJesus’ Hop Crisis BPA. True to its name, this beer had no hops. Instead, it was spiced with bee balm, lemon balm, and jasmine white tea. Low in alcohol (2.1%) the beer was clear and golden yellow; the aroma was floral and a bit citric, but nothing you have ever had from a hop. It was light in mouth feel, and very drinkable, just not my cup of tea. I give full credit to Watch City for inventing such a unique beer; it really was well done and if you feel adventurous, I recommend giving it a try.

Overall, Watch City Brewing is very much worth a trip (and a return trip). Yet another great American craft brewer making great beer and running a fine establishment.

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Tags: hops shortage, massachusetts, waltham, watch city brewing
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Green Flash

Posted: September 8th, 2008, 12:12pm CEST by Ron

Green Flash

I found a new candy store, Oliver’s, the Brew-Crew. It’s not actually new, but new to me and convenient to my new job. It has a bigger selection and carries selections of brews that I have not been ale to find in a long time, like Clipper City Gold Ale, and brews that I have not even had a chance to try yet. Yeah for me! My one complaint is that not everything is labeled.

In my first visit I could not stop myself and bought about $100 worth of six packs. (hey… it will last me a while and looks good in my beer cellar) So, I’m looking at the receipt with cryptic codes for each six pack and the price they rung up at, all about $7.99, $8.99, $9.50, and then there was one for $13.79! Oh crap! Which six pack did I pay $13.79 for? The code was something like GRFL IPA. So I’m looking through my beer rack and figure out it must be Green Flash West Coast IPA.

This beer had better be good. I hate it when I try something new and it is disappointing and if this one is disappointing at $13+, I’m not going to be happy at all.

Long story short, it is fantastic. It pours a golden straw color, classic for an American IPA and the hop aroma is powerful and puts a smile on my face. The beer tastes even better than it smells.

So, every time I have a glass of Green Flash I say to myself, “it was worth every penny.”

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Utica Brewery Burns in Toxic Fire

Posted: May 30th, 2008, 3:22am CEST by Ron

Just hours ago, a fire broke out at the historic F.X. Matt Utica Brewery in upstate New York. The fire is believed to have started in the bottling portion of the plant where a machine is used to put plastic on six packs.

The roof and the 3rd floor have collapsed. Worse, the fire is burning plastics and other materials creating toxic fumes. Five blocks surrounding the brewery have been evacuated. Also troubling is a vat of ammonia which has the potential of exploding if the fire reaches it.

The building has many large cracks in it and firefighters fear it may collapse. The fire hasn’t yet spread to the main brewery next door.

The fire broke out just as the weekly Thursday evening Saranac Music event was getting started.

At least two people have been injured and have been sent to the hospital.

The FX Matt Brewery is primarily known for Utica Club and the Saranac line of beers, but they are also a large contract brewer for Brooklyn Brewery, Samual Adams, and many others.

Look at the Observer-Dispatch for more coverage, photos and video.

Update: As of 11:30 PM, Thursday night, May 30 2008, the fire was not yet under control. The ammonia tank has not exploded which could level all of the buildings.

Update - 4-June-2008: The brewery is operational, although canning and bottling operations will need to be outsourced for a time. (via Dowd’s Brews Notebook)

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Utica Brewery Burns in Toxic Fire

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John Harvard’s – Long Island, NY

Posted: May 6th, 2008, 2:41pm CEST by Ron

About a month ago I was traveling around New York state and looked up a pub called John Harvard’s Brew House while out on Long Island. Looking at the website, it appears John Harvard’s is a small chain of brew houses. The one I visited is located in Lake Grove, NY.

While the restaurant was only mildly busy, the bar room was hopping with folk all watching the Islanders, the Mets, and/or the Yankees. Only a few didn’t seem to care what was on TV.

Danielle at the bar helped me out with my first beer choice, offering me a sample of a few brews to see what I liked. I liked them all and chose to start with something light, but I frankly can’t remember the exact style. I swear it was made with Amarillo hops, but the website doesn’t seem to list it. None-the-less, I recall enjoying it greatly. I was impressed with Danielle’s knowledge of the beers. Everyone had questions for her and she was ready with a descriptive answer each time. Not to mention, she was hustling her ass off as she seemed to be the only one to wait on customers.

I was in the mood for a steak and their menu was a touch more upscale than standard pub fare. I ordered a steak Belugi Style, which was spicy and heart consciously prepared with mango salsa and a side of rice. I’m always nervous when I step out of bounds ordering something like this at a pub, but they did a fantastic job with it… it was delicious.

Satisfied with my first beer and perfectly done steak, I decided it was a good time to try something else different, and for me, a first time ever. John Harvard’s offered a real hand pumped cask ale, something I’ve never been able to experience. Not carbonated, this ale is pumped with air straight from the cask to my glass. This IPA held a nice head of foam and went down smooth. Ahhh… now I know what I’ve been missing. It is too bad none of the brew houses near me offers real cask ale.

Normally I avoid chain restaurants like the plague, but this one is serving real beer to masses, with great food to boot. It is certainly a refreshing change. If you ever get the chance, I highly recommend it.

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John Harvard’s – Long Island, NY

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Homebrew Itch

Posted: April 21st, 2008, 3:57pm CEST by Ron

I’ve got that itch to start home brewing again. I’ve actually gone as far as starting to monitor the temperature in different locations in my house to find the best place to ferment my beer. I’ve been looking at my equipment and reviewing my process to identify things needing replacement and other areas I can improve on. (I had graduated many years ago to all-grain brewing and kegging with CO2)

One thing, however, I have trouble getting quality ingredients. Many home brew supply shops have opened and closed in my area. There still is one, a bit out of my way, that has been there for a long time and I will probably pay them a visit very soon. But, I’ve been thinking, why do I even need to leave my home in the new global economy?

I took a quick Google look at homebrew supplies and there are so many resources out there… but which to choose from? I’d love to know from our readers any good experiences, bad experiences, and recommendations.

When I do finally get brewing again, I promise to bring all the details to Hop-Talk. Perhaps even a Brew Cam.

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Homebrew Itch

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Beer Cheese from Jewett’s Cheese House

Posted: April 3rd, 2008, 12:56pm CEST by Ron

I drove a few miles out of my way to stop at Jewett’s Cheese House in Earlville, NY, just to see what I could find. Never having been there before, I had no idea what to expect except that I knew it was in a rural area surrounded by farms in the heartland of upstate New York.

Inside I found an array of natural food snacks; everything from sweet and hot Buffalo peanuts to dried vegetable chips. There was also lots of cheese, highlighted by aged New York cheddar. You can buy it aged anywhere from 1 year to 14 years each named after family names like Grandad, Granny, Old Mac, Ginny, Old Geezer, etc.

Terri Jewett-Larkin was extremely friendly and helpful, offering to cut any cheese to any size. Still, I grabbed a small block out of the cooler that was aged 3 years called Great Grandad. But then I noticed a sampler of cheeses laid out that said “age makes a difference, try and see”. So, I did, and then went back to the cooler to exchange my choice for something older. I knew age made a difference, but I was surprised by how just a few years could change the taste so dramatically.

With a handful of goodies and my cheese I went to check out but then noticed a sign that read “Beer Cheese”… I was all over that. Beer Cheese is actually an import from the UK, a cheddar made with an Extra Strong Ale plus some spices and herbs like parsley. Terri provided me with a sample and it seemed like the perfect pairing for that Ommegang Hennepin Farmhouse saison I was looking for. Al recently blogged about pairing beer and cheese plus readers Keith, Chris and Max all commented with a suggestion of cheese to pair with that Belgium saison. Add some smoked meat and it was the perfect lunch.

I’m not unfamiliar with pairing cheese with beer, but this occasion was made extra special by the great New York made ale, and the pleasant experience from Jewett’s Cheese House. Jewett’s Cheese House can be found on the Internet, and orders can be placed via phone @ 1-800-638-3836. I highly recommend them.

Beer Cheese from Jewett’s Cheese House

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Enlightenment in Ellicottville (Part II)

Posted: April 1st, 2008, 12:46pm CEST by Ron

I don’t know too many guys named Phin, or actually, Phineas DeMink, but when Karen said Phin, the light went on and the connection between Ellicottville Brewing and Southern Tier Brewing finally clicked. You know… Phin, of Phin and Matt’s Extraordinary Ale. It’s not like they were keeping it a secret as it is all right there on the Southern Tier website, but I somehow glossed over that fact.

I learned that Phin and Peter (Kreinheder) were the original brewers at Ellicottville when Phin left to start up Southern Tier Brewing with Allen “Skip” Yahn in 2004. Now, I wasn’t taking notes, but part of this story also involves some romance and I believe a girl named Sarah and I believe Phin and Peter are now brother-in-laws, but don’t quote me on that.

Ellicottville refers to Southern Tier as their sister brewery, and boy do I love them both. Peter, now owner of Ellicottville Brewing Company, continues to focus on beer and the restaurant, with some bottling while Southern Tier concentrates on bottling and distributing. The beers between the two are not related except that they both fine, hand crafted, beers made by very skilled brewers.

I brought home a case of the Nut Brown Ale for my wife, some Pale Ale, and a couple bottles of Pantius Droppus, EBC’s Imperial IPA; all of which I will review in the near future. (by the way, I’d like to know who came up with this beer’s name)

The weather continued into the next day where lake effect snow and strong cold winds tried to keep me off the roads along the southern tier of New York, but it didn’t stop me nor dampen my mood, rather, I drove along taking in the beautiful mountains and streams and thought fondly of my third visit to Ellicottville, and when again I might will return.

Enlightenment in Ellicottville (Part II)

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Enlightenment in Ellicottville (Part I)

Posted: March 31st, 2008, 12:33pm CEST by Ron

It was a dark and stormy night. The wind was fierce and the icy rain turned to snow as I drove into the higher elevations. Although slow going and treacherous, I was determined to reach my destination, the Ellicottville Brewing Company. Finally, I see the quaint lights that line the streets and stores of Ellicottville where not only is my appetite and palette about to be satisfied, but also where my mind is about to receive an unexpected enlightenment.

The Ellicottville Brewing Company is located south of Buffalo, New York, near the ski resort of Holiday Valley. I’ve had the pleasure of dining in the beer garden at Ellicottville Brewing twice before when my travels had taken me out to the western end of New York State. When my job recently sent me out that way again, I made sure there was time for another return visit.

I started off with a Scottish Ale while I looked at the menu. This yellow-gold brew was wonderful and much hoppier for a Scottish than one would expect. That, of course, is not a complaint coming from this hop-head.

I didn’t know how hungry I was until I realized how quickly I polished off my Pastrami Rueben with homemade potato chips. Pastrami, in case you didn’t already know, is just smoked and peppered corned beef.

I wanted another Scottish, but also wanted to try something else so I went with the Oatmeal stout, a favorite style of mine. This beer had strong roasted coffee and chocolate notes, similar to the Brooklyn Black Chocolate Stout, but it was also nitrogenated which brought a creamy, thick, mouth feel to this robust and strong stout.

I also had sips of the Chocolate Cherry Bomb Stout, also nitrogentated, made with real chocolate and cherries. This imperial beer was strong and rich, like a dessert and best saved as beer to sip at the end of the night by the fire.

Business was slow this mid-week evening and in-between seasons for Ellicottville and I chatted extensively with the barmaid. Karen had a wonderful way of describing how beers tasted, her previous experience in wines really showed. With a flourish, she would say things like, “it bounces off your tongue in your mouth”, which is a refreshing way to describe the hop bitterness in an IPA. (I personally can’t do justice to her descriptions)

I mentioned my affinity for Ellicottville and the beers and that I can’t get them out my way, even though I do get some New York State beers, like my new favorite brewer, Southern Tier. (as I’ve mentioned on this blog before, about fruit, porters, the very drinkable Extraordinary Ale, and a case for Mom) Upon mentioning Southern Tier, Karen started giving me some background history of Ellicottville and tells me the names of the original brewers were at Ellicottville were Peter, and Phin…

*ding*

(to be continued)

Enlightenment in Ellicottville (Part I)

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My new favorite porter has fruit in it – Southern Tier Raspberry Porter

Posted: March 26th, 2008, 11:00am CET by Ron

My new favorite porter has fruit in it and it is from, none-other-than, Southern Tier. For the first time ever while browsing my candy store did I come across a fruit beer and purchase it with high hopes of liking it; and it didn’t disappoint.

I’ve been searching for excellent porters according to my own criteria for a long time, and few fit the bill. I’ve also stayed away from fruit beers, again, because of my own personal tastes. The Southern Tier Raspberry Porter does several things right making this my new favorite porter.

First off, quality. They are consistent, clean, and anywhere from good to excellent across the board. Secondly, they stepped away from the trend to add smoke or harsh roasts to the brew, something that is acceptable for the style, but not a requirement. Lastly, they only give it enough raspberry to make you think it, dream it, catch a fleeting whiff of it… but not chew it.

The hops shine through in this porter, something I think most porters miss; though, they could shine brighter. This would be my only negative about this beer, that it could be bigger with hops and malts; but it is a small complaint. I appreciate that they didn’t just make it bigger by adding more burnt roast flavors to make it harshly bitter and hiding the bittering hops, and well, the beer. This beer is very drinkable the way they made it.

Alan over at a Good Beer Blog agrees, but we don’t know what’s up with those Beer Advocates. (Alan suspects they fear small berries… I can go with that.)

My new favorite porter has fruit in it – Southern Tier Raspberry Porter

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A Pub Glass for the Ladies

Posted: March 19th, 2008, 11:49am CET by Ron

Jasmine of Beer at Joe’s was kind enough recently to write about herself on Hop Talk as part of our Women of the Beerosphere series. She pointed out that she prefers pubs and microbreweries that offer half pints of beer so that she could sample more than one brew. One full pint would fill her up, not to mention that women absorb and metabolize alcohol differently than men.

I received a good review from a friend of The Pub Shoppe, an online store that sells all sorts of pub related items, including 10 oz English style pub glasses. They actually list them as “ladies size”. The Pub Shoppe also sells things like signs, dartboards, and clothing.

If you know of a good place to get beer glasses and other beer related items, please let us know!

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Happy St. Patrick’s Day

Posted: March 17th, 2008, 9:00am CET by Ron

An Irishman is sitting at the end of a bar. He sees a lamp at the end of the table. He walks down to it and rubs it. Out pops a genie. It says, “I will give you three wishes.”The man thinks awhile. Finally he says, “I want a beer that never is empty.”

With that, the genie makes a poof sound and on the bar is a bottle of beer. The Irishman starts drinking it and right before it is gone, it starts to refill. The genie asks about his next two wishes.

The man says, “I want two more of these.”

Happy St. Patrick’s Day

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Hennepin Farmhouse Saison

Posted: March 14th, 2008, 11:33am CET by Ron

Brewery Ommegang is a brewery, local to me in Cooperstown, New York, that prides itself on Belgian-style beers brewed with authentic ingredients and methods. Personally, there are Belgian-style beers that I love, and others that I don’t care for. It has been a long time since I’ve sampled a Belgian-style, so it was about time that I corrected that in an attempt to expand the repertoire of my palette.

The weather is starting to warm up in the Northeast so I thought the Hennepin Farmhouse Saison would be appropriate. And, with Easter around the corner, this saison beer might even be appropriate with our brunch that we are planning.

The beer pours opaque gold with a voluminous head of foam. The aroma was just as I expected out of a Belgian-style saison like this, that musty yeasty aroma balanced with a light lemony citrus point. The taste was refreshing and not too sweet; very drinkable. I loved it! But, it really seemed to want to be paired with food. I’ll have to go back for another to figure that out; any suggestions from our readers?

Hennepin Farmhouse Saison

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How Brewers Measure Alcohol in Beer (Part 7)

Posted: March 10th, 2008, 12:29pm CET by Ron

Brewers measure the amount of alcohol in beer by comparing the density of the wort (liquid before fermentation) to the density of the beer (liquid after fermentation). The difference between the two is the result of the creation of CO2 and alcohol during the fermentation process.

To measure density, brewers use a measurement known as “specific gravity.” Wikipedia defines specific gravity well, as:

Specific gravity (SG) is a special case of relative density defined as the ratio of the density of a given substance, to the density of water when both substances are at the same temperature. Substances with a specific gravity greater than 1 are more dense than water, and those with a specific gravity of less than 1 are less dense than water.

To measure this, brewers use a hydrometer. A hydrometer, which contains a weight to float upright, works by floating and displacing some of the liquid it its container (usually a cylinder). The level of the surface of the liquid is noted where it falls on the scale of the hydrometer.

A hydrometer in water should read about 1.000, depending on temperature and mineral content. A hydrometer in wort will read higher because of the increased density due to all of the dissolved sugars. A hydrometer in beer, will be higher than 1.000, but lower than the initial reading (original gravity) because some of the sugar has been turned into ethyl alcohol (final gravity).

How Stuff Works goes on to explain the details of how to calculate the amount of alcohol present by weight. I will let you read all about molecular weight and chemical equations of sugar getting split into alcohol and CO2 on your own. For the brewer, the hydrometer not only has the scale for specific gravity, but also includes the scale for percent of potential alcohol by volume, already calculated out for you. (the conversion of alcohol by mass to alcohol by volume is already considered on the potential alcohol scale of a hydrometer) Potential alcohol is the amount of alcohol that would be produced if all of the sugar present in the wort is fermented into alcohol, but not all will be.

For an example using approximations with a custom photo of my hydrometer, a wort with an original specific gravity of 1.069 has the potential alcohol of about 9%. If the beer then has a final gravity of 1.032, measuring a potential alcohol of about 4%, the difference gives us a result of 5% alcohol by volume.

How Brewers Measure Alcohol in Beer (Part 7)

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Session #13 - Organic Beer, by Ron

Posted: March 7th, 2008, 12:12pm CET by Ron

This edition of The Session is sponsored by Chris O’Brien’s, The Beer Activist. (I just love his tag line, “Drink Beer. Save the World.”) Session #13 is titled Organic Beer

Here’s a bit of context to help inspire your observations on organic imbibing. “Organic beer” refers to beers that use ingredients, supplies, and production processes that have been certified as adhering to the rules of the National Organic Program administered by the US Department of Agriculture (and similar programs in other countries).

I was going to cheap out on this session and just refer to my review of Orlio beers by Magic Hat, but I thought it might be interesting to point out some stuff about Anheuser-Busch and how they are genetically engineering rice to be used in their beers. Now, I’m just guessing here, but I doubt GE rice is considered organic.

Greenpeace made this disgusting YouTube video to let you know. Disgusting, but that’s the point, and it is kind of funny…

All of the articles I have found are about why isn’t Anheuser-Busch pointing this out. I think it is pretty obvious… they don’t have to and it would wreck their advertising of “all-natural”. The question is, can they still advertise as all-natural?

Resources:
Anheuser Busch Using Genetically Engineered Rice in Beer: Greenpeace
Anheuser-Busch Pledges to Use Only Organic Hops In Organic Beer
Anheuser-Busch using experimental genetically-engineered (GE) rice to brew Budweiser
Greenpeace: Genetically altered rice in Budweiser
Budweiser Found to Contain Genetically Engineered Rice

Update: Session #13 Roundup

Session #13 - Organic Beer, by Ron

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How Alcohol is Created in Beer (Part 6)

Posted: March 5th, 2008, 12:26pm CET by Ron

Back in Packs a Punch, I withheld from my friend that my Guinness was less potent in alcohol than his Bud Light. If I didn’t, he would then have asked me how can that be? … No, actually he wouldn’t care, or wouldn’t believe me. But why is it that the darker, thicker, sweeter, stronger tasting beer has less alcohol?

To understand how alcohol is made in beer, you have to understand a little bit about yeast. I ask you… how much do you currently know about yeast? Try this yeast trivia questionnaire by A.B. first and see how you do…

Well, you don’t have to know all of the details about how yeast works, as yeast is a very complicated critter. Basically, yeast eats sugars, divides (and thus multiplies), and produces in turn carbon dioxide and ethanol (alcohol).

So, the amount of alcohol content in beer is dependent on the amount of fermentable sugars available in the wort. Those sugars are present from the mash process of the malted barely during brewing. But wait, there’s more! There are other factors, too, which make it more complicated than just that. For example, the more roasted a malt is, the less fermentable sugars it will produce during the mash. Plus, the environment needed for fermentation to take place has to be just right. For instance, there are enzymes needed as a catalyst for the process. Temperature, oxygen, and other things contribute to how efficient the yeast works.

Fermentable sugars are key. Remember back in Part 3 that specialty grains do not contain all, or as much, of the enzymes needed for fermentation. Also, specialty grains do not contain as much potentially fermentable sugars, but they certainly bring a lot of flavor and color to the party. (ok, I admit, I’ve been watching too much Good Eats)

Bud Light uses rice (genetically engineered) to create more fermentable sugars without adding any taste, but still provide alcohol. Guinness uses lots of roasted malts for taste and color, much of which does not ferment and, thus, produces less alcohol while still packing a punch of flavor.

More from How Stuff Works…
How Beer works
Fermentaion

How Alcohol is Created in Beer (Part 6)

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How to Pour a Black and Tan - Take 2

Posted: March 3rd, 2008, 12:45pm CET by Ron

Different glass, different tune, same juice of the barley in my new Barley Room…

[www.youtube.com]

I did this in the *gasp* sunlight, so you can see the separation better. Note the upside-down spoon, as well.

Cheers!

How to Pour a Black and Tan - Take 2

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How Color in Beer is Measured (Part 5)

Posted: February 26th, 2008, 12:14pm CET by Ron

The color of beer is measured in Lovibond units or by SRM, Standard Reference Method. The Lovibond method is an objective method where you compare the color of the beer to a chart and pick the closest match. The SRM method is scientific, though the scale was shifted to match Lovibond and they can pretty much be used interchangeably. In both, the higher the number, the darker the color.

For the technical reader, from Wikipedia, the SRM method:

involves the use of spectrophotometry to assign a number of degrees SRM to light intensity. The SRM number is defined as 10 times the absorbance of a sample at 430 nanometers measured through a .5-inch cell. The 430-nanometer wavelength corresponds to a deep blue light, and is the wavelength at which beers appear most different from each other.

Picture your standard megabrewed light American lager (Bud Light) and you will be picturing around a 2. Between 2 and 20 lay a beautiful amber rainbow of colors. Anything higher than 20 is going to be pretty dark, but a porter at about 30 held up to light you will see that it is not completely black. Stouts weigh in at about 35 and higher, up to 70 for something like an Imperial stout.

How much, of which of specialty grains, would one use to make a beer of certain color? I don’t even want to go there, as that is a very complicated subject which has many answers, none of which are perfect. I think the only thing brewers would agree upon is that no one has come up with a method of accurately predicting the color of beer.

For more information on how this scale came about, see this write up derived from Dr. George Fix’s work.

How Color in Beer is Measured (Part 5)

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How Color Affects the Taste of Beer (Part 4)

Posted: February 21st, 2008, 11:03pm CET by Ron

Color has taste? No, it is not a typo… I’m going to attempt to blog about how color can affect the taste of beer, albeit indirectly.

I believe there is a subconscious expectation on how the beer will taste based on its color which becomes an interesting factor. You expect a light colored beer to taste light, and a dark beer to taste heavy. When a beer’s color does not line up with how it tastes, I believe there is a perceived negative effect on how good it is. I also think the opposite is true, but not to the same degree. That is, when a beer’s color matches its expected taste, the beer tastes better, or maybe tastes just right; but in this case it is less of a factor.

A light colored beer that has strong beer flavors, either malt sweetness, or more commonly a strong hop bitterness or aroma, can cause one to be pleasantly surprised. Such was the case when I tasted Blue Point’s Hoptical Illusion and Southern Tier’s Phin & Matt’s Extraordinary Ale.

When the beer color is in the middle of the scale, I believe there is more mental flexibility on taste.

All if this, of course, is not a hard and fast rule or something that can be measured; it is indirect, subtle, and was just a wild-ass theory of mine until I read some articles from experts with similar thoughts.

I hate when I am sorely disappointed, as I find in something like Killian’s Red. I find it weak compared to its great color. What experiences have you found with beer color, for good, or for worse?

How Color Affects the Taste of Beer (Part 4)

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How Beer Gets its Color (Part 3)

Posted: February 19th, 2008, 11:50am CET by Ron

The color of beer is beautiful. I love the golden yellows, the orange ambers, the deep dark reds and even the blackest black. I love all the colors, each with little bubbles riding up the side of the glass to add to the foamy froth on top. It makes me thirsty just thinking about it.

In Packs a Punch, I talked about how color has less to do with taste, and nothing to do with alcohol. (at least for the most part, more on that later) Basically, the color of beer is derived from the malted barley, the amount used, and the varying degrees in which it is roasted. Most of the malted barley used is unroasted, referred to as the base grains. In addition to that, roasted malts are used called specialty grains. Together, the malts called for in a beer recipe is called the grain bill.

Additional ingredients or adjuncts can also impart color in beer, e.g. blueberries. To please the technical readers, there are other factors like water PH, mash time, boil time, hops, fermentation and filtering that can affect color, but these are all secondary to the malt.

A side note… Malting barley is the process of germinating a barley gain by moistening it in a warm environment and then quickly drying it which stops the germination process. This allows enzymes to develop that will help the starches convert to sugars in the mash. Often, we shorten malted barley to just “malt”, but we mean the barley, and use the terms interchangeably.

Although most of the malt used in making beer is unroasted, most of the color comes from the specialty grains as the base malt only provides a white to light yellow hue. Malts can be roasted to varying degrees, from lightly toasted to practically burnt. During the mash, the specialty grains dye the water to one of those beautiful hues. It is like the difference between making green tea and black tea in how the water is tinted.

The grain bill is also a primary factor in how the beer tastes (and to how much alcohol will be present; but I will get to that point in a future article). Although that may be an obvious conclusion, the point is that the multitudes of combinations of malts make for an unlimited number of beer varieties.

Stouts are roasty, using lots of dark roasted malts, but there are many variations. Try sampling Murphy’s Irish stout, next to Brooklyn’s Black Chocolate stout, and again next to Old Rasputin Russian Imperial stout; all are very different tasting. These all “pack a punch” of flavor, but only one “packs a punch” of alcohol.

Lastly, adjuncts like corn and rice, which are used by many megabewers, contribute very little to color because of their nature and because they are not roasted. Needless to say, they also contribute little to taste.

How Beer Gets its Color (Part 3)

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How Beer is Made (Part 2)

Posted: February 14th, 2008, 12:30pm CET by Ron

Before I start to drone on about color, calories and alcohol in beer, I should start with a 101 on how beer is made. I am going to try and summarize the process in as few words as possible…

A starch source, primarily made up of cracked malted barley, is heated in water along with certain enzymes which starts a chemical reaction converting the starches into sugar. This process, called the mash, results in a thick, sugary, liquid called (shockingly) the mash.

The mash is then boiled along with hops, a conical flower from the hop plant (Humulus lupulus), which acts as both a flavoring and a preservative. Hops added at the beginning of the boil produce a bitterness from the alpha acids in the hops. Hop added later in the boil contribute less to the bitterness and more to the aroma. Brewers typically add some in the beginning, and some at the end. The result of this step is not yet beer, it is called the wort. (pronounced “wert”)

Once the wort is cooled and moved to a clean vessel, yeast is added and the process of fermentation takes place, converting the sugars into both alcohol and carbon dioxide. After fermentation is completed, the liquid is now called beer. This whole process is called brewing.

The amount of each ingredient, the type of each ingredient, the length and handling of this process can all be done in a multitude of ways each producing a unique result. With this, the wonderful world of beers is created.

For other great and more detailed references on brewing, check out these below:

Or watch this video from Iron Hill Brewing…

How Beer is Made (Part 2)

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Packs a Punch (Part 1)

Posted: February 12th, 2008, 12:00pm CET by Ron

It has happened more than once where an uninformed beer drinker has said something to me like, “wow, that’s dark. I bet that packs a punch”. Unfortunately, I knew what they meant and it wasn’t that it packs a punch of flavor; rather, they assumed that the darker the beer, the more alcohol.

I usually just give them an inebriated smirk and reply, “You know it! You better stick to that Bud Light, this is real potent stuff!”

Of course, color has nothing to do with alcohol content. As a matter of fact, my Guinness has less alcohol by volume than my friend’s Bud Light. The color in beer primarily comes from the malted barley, the amount used, and the varying degrees in which it is roasted. (Note, there are other factors such as adjuncts, water, steep times, etc… also play a role in color)

A brewer does not even need much of the darker roasted malts to alter the color which allows them a lot of flexibility in altering the color while only imparting as much of the flavor as desired. For instance, Paulaner’s Oktoberfest is a beautiful medium amber colored brew, but has the taste of a malt river. Conversely, if you have ever had a Killian’s Red, it does have a nice, deep red hue, but the beer is fairly weak in malt derived flavors.

“Packs a punch.” I recently heard that comment from a “Bud Light only” friend of mine where we now have a running joke to make fun of the other’s beer. Who, by the way, poured out a Sam Adams because he couldn’t choke it down, but also poured out a Corona for the same reason… I just don’t get it.

Maybe he meant “packs a punch of calories”…? Nah…but, he has inspired me to blog more about “how” color, calories and alcohol come about in beer.

More to come in my “How” series… stay tuned.

Packs a Punch (Part 1)

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Six Pack Relief for Pennsylvania

Posted: February 11th, 2008, 4:30pm CET by Ron

I had no idea that you couldn’t buy a six-pack of beer in Pennsylvania, at least not from a beer store. You could only buy in quantities smaller than a case at licensed bars or restaurants. That is ridiculous! I buy most of my beer by the six pack. Craft beer is about $7 - $10 a six pack for most in my area and even though I really like Southern Tier’s IPA, I’d rather not buy a case of it. Instead, I buy a mix of IPAs, porters, and the like.

In ~~MSNBC’s Cheers! Stupid Beer Laws Falling Off, they~~ Lew Bryson’s February 1 “First Draft” column for Portfolio.com he points out that this law, and several other stupid beer laws, are falling by the wayside. The one angle ~~they~~ he points out is that the licensed bars are going to be hurt by this, which makes sense, but I think it will be best for the consumer and even the business owners will make out in the long run.

What stupid beer laws are you aware of that will shock me?

Six Pack Relief for Pennsylvania

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Guinness Tipping Point Ad

Posted: February 7th, 2008, 12:32pm CET by Ron

I’m not sure what their angle is for this ad, but it was pretty cool to watch.

(or see it at youTube)

Guinness Tipping Point Ad

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Chinese New Year Beer Tasting Dinner at Saratoga Rose

Posted: February 5th, 2008, 12:23pm CET by Ron

The Saratoga Rose Inn in Hadley, New York, will be having a beer tasting dinner on February 9, 2008 @ 7:00PM. The menu sounds fantastic and if you are looking for an evening out, somewhere different, this just might be it. Also, if you are new to pairing beer with food, this could be a great introduction. (Personally, I’m not thrilled with the beer list, but it certainly is not bad) I think I would go for the curried shrimp; the Red Tail Ale is a nice pairing, too.

Here is the menu that will be served for a…

wonderful 5 course Oriental meal paired with 5 International craft beers

Chinese New Year Beer Tasting Dinner - a Pan-Asian Feast

Pho
Vietnamese filet of beef & rice noodle soup with mint & holy basil
Franziskaner Hefe-weisse Beer - Germany

Singapore Curried Shrimp
with celery, onions, red peppers & cilantro in a rice wine & dry curry sauce
Mendocino Red Tail Ale ~ The Olde Saratoga Brewery

Thai Grilled Calamari Salad
in lime & ginger sauce over Asian greens
Newcastle Brown Ale ~ Scotland

Duck in Tamarind Sauce
pan-roasted boneless breast with a succulent fruit sauce
served with jasmine scented rice & Chinese long beans with cucumber
Sierra Nevada Stout ~ Chico CA

Purple Sticky Rice Pudding with Coconut Milk
the nutty flavor of this unique rice is accented beautifully
by the sweet simplicity of this dessert
Woodchuck Draft Amber Cider ~ Vermont
this is actually a beer!

$60 per person plus Tax & Tip
by reservation only – Limited Seating

Call 518-696-2861 or 800-942-5025
to check availability and make your reservation.

Chinese New Year Beer Tasting Dinner at Saratoga Rose

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Session #12 - Talon Barley Wine

Posted: February 1st, 2008, 12:54pm CET by Ron

This edition of The Session is sponsored by The Brew Site.

Session #12 is titled Barleywine- Whether you spell it “barley wine” (conventional) or “barleywine” (my preference), this is definitely the season for it. It’s a style with a wide range of interpretations and possibilities, so I want to leave this Session open for the same: whether it’s a tasting review, or a food pairing, or an experience, or a (homebrew) recipe—it’s wide open, and I can’t wait to see what people come up with.

Barley Wine is a strong drink, to be sipped and enjoyed. I picked Mendicino’s Talon True Style Barley Wine Ale for this Session because it is brewed locally in Saratoga Springs, New York.

I picked up my bottle directly from the brewer because I have had quality control issues with this brewery before and I wanted to get the best possible sample. Each time I try something from Mendicino, it is hit or miss, even within the same product line.

A barley wine is only called a “wine” because the alcoholic strength is at comparables levels that of a wine. But, a barley wine is all beer because it is made from barley, a grain, not a fruit. Barley wines are also often aged due to the high amounts of hops and malt to blend the flavors over time usually , much like a wine, but they don’t have to be.

The Mendicino Talon pours a nice deep amber color with a taupe head. The hop bitterness and malt sweetness were both present and strong. There was little alcohol warming which surprised me. I tasted a wood like flavor along with some, but not much, cloying fruity (raisin?) notes.

Out of curiosity, I headed over to Beer Advocate to see what others were saying about this barley wine. Wow, they are all over the place. Reviews said everything from too much hops, to no hop flavor at all. Some said alcoholic burn, to no alcohol heat whatsoever. Other saw it cloudy while others saw it clear. Many said it was syrupy, over-sweet and too strong, which I did not find at all, certainly nothing like Stone’s Double Arrogant Bastard Ale.

Overall I really liked this barley wine, a style that is not typical for me. But, I should note that I was more impressed by the surprise that it wasn’t terrible, which doesn’t speak well for my overall experience with Mendicino. I’m wondering now if no one over there ever wrote down the recipe and procedure…

Session #12 - Talon Barley Wine

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