THE NEWSSTAND’S MOST DESIRABLE BEER MAGAZINE!
Drink • Laugh • Learn • Candy Corn
www.thebeermag.com
SEP/OCT 2012 / ISSUE 27
Beer of the monthof the month
Sierra Nevada & Russian River
Brux
15beers reviewed
Drink These!
Odell & MOnkey Paw We visit!
+
Bake with
Computers
Bake withBake withBakeBakeBeer
Liquid Bread Gets Solid
coffeenot just for breakfast
Computerscan taste?
Beer month month
Nevada Nevada & & River
Brux
THE INGREDIENTSIs
ther
e so
met
hing
bee
r doe
sn’t
go w
ith?
The RegulaRs6 Cheers
Beer Icon
8 Buzz Bang. Boom.
14 Beer Mail Lick the stamps
17 CalendarDrink on these dates
18 Ask BeerGo Ahead, Ask
20 Here’s to YouAnd You, and You and You
25 The BreweryComic strip returns
26 Beer AnatomyBelgian IPA
34 Home BrewHoliday Cheer
39 Beer RecipesSeasonal Brews
66 Taste Tests15 Beers of Yum
74 Beer GamesPukes and Staggers
80 Beer of the MonthSierra Nevada / Russian RiverBrux
22 Computers Can Taste
Robots Are Tasting Beer
40 Behind the Brew Odell Brewing, Fort Collins, CO
60 Beer Kitchen Make Oatmeal Stout Bread
[04]:
sept / oct 2012 Issue 27
FeaTuRes
40
52Coffee + BeerMorning, Noon and Night
EditorialExecutive Editor: Derek BuonoEditor-At-Large: Brad Ruppert
Copy Chief: Z. M. Zwerling
Contributing Writers Rob Sterkel, Jay R. Brooks, Matt Simpson, Seth Martin,
Jason Castonguay, Todd McElwee, Jacob McKean, Jennifer Litz, Don Osborn,
Brandon Hernandez, Luke McKinney
Art & PhotographyArt Director: Joanna Buono
Cover Photographer: Michael Vincent
AdvertisingCirculation Manager: Tom Ferruggia Advertising Account Exec: Is it YOU?
A Beer30 Media Publication
Publisher: Derek Buono
Subscriptions & Change of Address
Phone: 1.866.456.0410Phone (International): 1.818.487.2045
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DRINK RESPONSIBLY!
:[05]
All animals love beer. Even plastic m
onkeys.
Beer Magazine (ISSN 1941-1804) is a publication of Beer30 Media LLC, 4327 Highland Place Riverside, CA 92506; Phone: 909.702.7994; E-mail: [email protected]. Subscription rates are $19.99 for 6 issues (one year), $39.99 per year for foreign airmail, $29.99 for Canada and Mexico. All rights reserved. The entire contents are copyright 2012 Beer30 Media LLC, and may not be reproduced in any manner in whole or in part without written permission from the publisher. The views and opinions of the writers and advertisers are their own and do not necessarily reflect those of Beer30 Media LLC, the publisher, or the editorial staff. The publisher assumes no responsibilities for advertising claims, errors, and omissions. Beer Magazine is created, printed and produced in the United States of America.
We occasionally use material that we believe has been placed in the public domain. Sometimes it is not possible to identify and contact the copyright holder. If you claim ownership of something we have published, we will be pleased to make the correct acknowledgement.
100% recyclable. Save the planet.Drink Beer Frequently. Read Beer.
Printed in the U.S.A
On the Cover: Jennifer Irene Gonzalez I @JGmodeltalent Photographer: Derek Buono
Hair & Makeup: Ashley Gannon @AGmakeuphairLocation: Augies Coffeehouse Redlands, CA I www.augiescoffeehouse.com
Beer GearMindy Humphrey Makes Cool Stuff From Beer Boxes
56
Monkey PawSan Diego, CA
46
ExecutiveEditor-At-Large:
Contributing
JacobJacob
[06]:
CHEERSM
eltin
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When it comes to food, it’s easy to define a country’s style. Italian, French, Indian, Japanese, Chinese, or English-style cuisine all bring to
mind images of certain types of food.1 America has always gotten the short end of the stick when it comes to what that means. Head over to an American-style restaurant, and you could be in for grilled cheese, hamburgers, or really a mix of all countries.2
For beer, it’s much the same. Certain countries are known for their styles of beer, and you almost pinpoint a brand as their ambassador of a beer style. Here in the U.S., we are again a melting pot of styles. Some may think that Budweiser or Coors could be considered “American”-style beer, but in reality, those were borrowed from older, traditional styles.3 This melting pot of beer style that we now consider American is not a bad thing, but we now tack on American-style to a lot of beers.4 Are we going to be known as the country that just adds hops to every beer, and that’s American? Isn’t that just like adding bacon to every style of food and calling that American?5 I think we need to pick a defining beer, and beer style, as America’s definitive beer and then roll with it. Should it be Anchor Steam Beer? How about Sierra Nevada’s iconic Pale Ale? Some might even consider Sam Adams’ Boston lager “the” beer of America. America’s beer scene is really leading the world in style, creativity, and inspiration. I feel it’s time we figure out which beer we will choose as the style example that allows people around the world to say “Ah, I get it … American” because although we make great food over here, I’m not sure grilled cheese or meat is what we are all about. Both are delicious together, and a grilled cheese with shorts sounds delicious right now, but I want an iconic American beer that represents all we do here. Which beer represents American brewing to you?
Godspeed,
Derek Buono Publisher/Editor/[email protected]
Godspeed,
DEREK BUONO
If I had to relIve one year of my lIfe... My first year of life. It’s when you could be naked and cute.If I had to forget one moment In my lIfe... Yesterday. That day always seems to be a disappointment.my halloween costume thIs year... An optimist. I need to feel what it’s like to be overly positive instead of painfully realistic.
PUBLISHER/EDITOR/JANITOR [Gets diaper rash]
JOANNA BUONOIf I had to relIve one year of my lIfe... Senior year of college, good times, good friends, pre-reality check. If I had to forget one moment In my lIfe... I think I’ve already forgotten it.my halloween costume thIs year... Candy presenter and costume judger at the front door.
ART DIRECTOR [Dances like the Peanuts]
JASON CASTONGUAY
If I had to relIve one year of my lIfe... Party like it’s 1999!If I had to forget one moment In my lIfe... No need, I have beer for that.my halloween costume thIs year... Popeye!
CONTRIBUTING EDITOR [Still partying 15 years later]
ROB STERKEL If I had to relIve one year of my lIfe... 1977. This time my sister wouldn’t ditch me to go see Star Wars with her friends leaving me to see it on crappy laser disc ten years later.If I had to forget one moment In my lIfe... Waking up after splitting a case of unfiltered wheat beer with a friend.my halloween costume thIs year... Lawrence Welk, complete with bubble machine.
CONTRIBUTING EDITOR [The bubbles tickle his nose]
PEPE
If I had to relIve one year of my lIfe... The year I became a Beer Magazine mascot.If I had to forget one moment In my lIfe... Let’s just say it involved a donkey.my halloween costume thIs year... It will be me as Border Patrol. What better way to sneak across?
CONTRIBUTING EDITOR [Doesn’t test on animals]
JAMES BALLESTEROSIf I had to relIve one year of my lIfe... It would be the 2008 because that’s the year I really got into craft beer. That year alone I tried over 150.If I had to forget one moment In my lIfe... It would be my 21st birthday I did 23 shots in 45mins!!!my halloween costume thIs year... Jim Jones of Jonestown I will be carrying my special punch!!!
RANDOm READER [Cheated death, or did shots of water]
BRAD RUPPERTIf I had to relIve one year of my lIfe... I would go back to the year I visited England, Ireland, and Scotland. 1st trip to Guinness Brewery.If I had to forget one moment In my lIfe... It would be walking into that room with a six-pack of Bud Light and seeing Chris Hansen.my halloween costume thIs year... Kuato with my 1yr old strapped to my beer gut.
CONTRIBUTING EDITOR [Unintential reality TV star]
THE RANTS
BEER icoN
1. Sorry, England, I know your food scene is growing, but there’s a rea-
son why your country favors Indian curry over traditional Brit food.
2. Are we known for unhealthy fatty foods? Great.
3. Don’t let craft nerds tell you otherwise; the style is #1
around the world.
4. The term American now just means hoppy.
5. Bacon? Bacon should be added to just about everything. Is
American food just bacon? We’re okay with that.
DON OSBORNwhat I am bbqIng all summer long... It would surely be a year in college, probably Junior year.what I wIsh I could bbq better... I would love to forget farting while break dancing in front of a girl I was trying to impress.what makes bbqIng better?... Maybe as a sober person. While being drunk.
CONTRIBUTING EDITOR [Does the worm]
the buzz
[08]:
No n
ews
is g
ood
new
s?
Great Year for Shipyard: AwArds, IncreAsed ProductIon —and Cans 2012 has been a great year for Shipyard Brewing Company. Located in Portland, Maine, Shipyard has grown to become the 24th largest brewery in the U.S., and it produces a number of award-winning beers. Old Thumper Extra Special Ale earned a silver award at the 2012 Los Angeles International Commercial Beer Competition held at the Los Angeles County Fair. Shipyard Brewing also received two awards at the 2012 Australian International Beer Awards (AIBA) in Melbourne: one for their XXXX IPA, which earned a Silver award in the Imperial/Double IPA category, and another for their Smashed Pumpkin, which took home a Bronze in the Herb and Spiced category. Both of these beers are part of Shipyard’s award-winning Pugsley’s Signature Series, which is named after Shipyard’s master brewer, Alan Pugsley. Shipyard also increased its production capacity by building three, 1,000-barrel, open fermentation tanks at City Brewing in Memphis, TN. This leased location at City Brewing gives Shipyard the ability to can its beers for the first time. The first to be canned will be the Shipyard Export, followed by the ever-popular Smashed Pumpkin.www.shipyard.com
Deschutes Expands its Market and New Releases
Thanks to the five new, 1,300-barrel fermentation tanks
installed last year, Deschutes was able to expand its reach
by supplying both Missouri and Kansas with its popular
Mirror Pond Pale Ale and Black Butte Porter. The two
additional states will have access to the Reserve Series,
Bond Street Series, and other seasonal favorites available, as well.
The new Reserve Series includes the Black Butte XXIV, which is a double version of
Deschutes’ porter, along with some fun ingredient additions. Last year’s addition included
oranges and chili peppers and scored a 94 in Beer Magazine’s review. The 2012 release
will be 11% ABV, aged in bourbon
barrels and will include dates
and figs. September 2012 brings
another Reserve Series called
The Dissident. Released every two
years, The Dissident is a 10.5% ABV
sour ale that takes 18 months to
age. It is a Flemish-style brown
ale aged with Oregon cherries,
Brettanomyces, and Lactobacillas.
Both of these Reserve Series beers
will be available on draft at the pub,
along with 22-ounce bottles that
are dipped in wax.
The Bond Street Series are hop-centric beers. The first of this series to be released
is called Chasin’ Freshies Fresh Hop IPA. It is a wet-hop beer that will replace the Fresh
Hop Mirror Pond Ale. It’s brewed with Cascade hops grown locally in the Willamette
Valley. Chasin’ Freshies will have 65 IBUs and will be higher in alcohol than its
predecessor at 7.2% ABV,
compared with 5.0% ABV. The
other Bond Street Series to
look for is Hop Trip: Fresh
Hop Pale Ale—a citrusy pale
ale using fresh Crystal hops
with 38 IBUs and 5.5% ABV.
Both are available on draft at
the brewpub and in six packs.
Drink these beers ASAP!
www.deschutesbrewery.com
A newly discovered form of vitamin B3 called nicotinamide riboside was found in low concentrations of milk and, more importantly, beer. Researchers reported in the June 2012 issue of Cell Metabolism that this molecule can serve as a unique supplement that
will boost one’s metabolism to help burn off more calories and prevent weight gain. Apart from preventing weight gain, it also helps boost muscle performance, increase energy expenditure, and minimize the risk factors of diabetes. Nicotinamide riboside’s action site is in the mitochondria of the cell. Mitochondria are a cell’s powerhouse. The molecule works by becoming trapped in cells, where it boosts the metabolism, much like resveratrol, which is found in wine. The concentration in beer is quite small and would take way too much consumption to see any benefits. But we can at least try!www.cell.com
New “Beer Vitamin” Discovered
Come try our yeast... sounds delicious!
:[09]
Good News for MoMs
In the U.S., about 12 percent of pregnant women report that they drank alcohol during pregnancy. According to a Danish study
funded by the Center for Disease Control and Prevention, low to moderate weekly drinking in early pregnancy had no significant effect on neurodevelopment of children through age five. During the time of this study (2003-2008), the cultural consensus of the women in Denmark was that drinking a little during pregnancy was not necessarily a concern. More than 1,600 women with an average age of 31 took part in the studies. The researchers measured the IQs, attention spans, and decision-making of 5-year-olds and compared them with the drinking habits of the moms during pregnancy. There were no significant effects on test performance in children of mothers who drank up to eight drinks per week compared with children of mothers who didn’t drink. The results suggest that light drinking (one to four drinks a week) and even moderate indulgence (five to eight drinks) may be considered safe. The study went further and stated that occasional binge drinking (five or more drinks in a single session) didn’t appear to be tied to developmental issues. Though we certainly aren’t suggesting that any mothers-to-be run out and buy a six-pack of their favorite craft beer and drink it in one sitting, it seems that an occasional craft beer to calm an expectant mom’s nerves might not be so bad.www.cdc.gov, www.bjog.org
A New TrAppisT Beer!Much like Champagne, Tequila, and Bourbon, which all come from their respective regions, Trappist beer comes only from Trappist monasteries and is brewed only by Trappist monks. The term “Trappist” is reserved for monasteries that are certified under the International Trappist Association (ITA). The ITA was set up to protect the Trappist name. The Trappist logo ensures that the beer is of monastic origin and that the products measure up to the quality and traditional standards rooted in the monastic life of a real Trappist community. Beers from non-Trappist breweries are called Abbey beers, which basically means products similar in style or presentation to monastic beers. Until recently, there were only seven Trappist monasteries that brewed and sold their beers. Six are in Belgium, and the beers are called Chimay, Orval, Rochefort, Westmalle, Westvleteren, and Achel. The seventh is in the Netherlands and is called La Trappe. In May 2012, the International Trappist Association approved Engelszell to be the eighth producer of Trappist beer. Located in upper Austria, Engelszell is the second Trappist brewery to be recognized outside of Belgium. Their beers are to be imported by B. United International in Redding, CT. Gregorius is a strong, dark ale brewed with local organic honey and a unique Alsatian wine yeast weighing in at 9.7% ABV, and is bottle/keg conditioned. Benno is a strong pale ale that is 7.2% ABV and is also bottle/keg conditioned. Both beers are named after previous Abbots of the monastery. Look for them to be imported sometime during summer 2012!
www.bunitedint.com, www.stift-engelszell.at
White Labs Tasting RoomWhite Labs has been in business for 17 years supplying yeast and fermentation supplies to breweries, wineries, distilleries, and homebrew shops. They are known in the homebrewing community for their diverse collection of “pitchable” liquid yeast strains. Several breweries have put together a series of beers showcasing a single hop with the same base beer, but none has showcased different yeast strains. If you’ve ever wanted to know how different yeast strains impact the flavor of beer, then the new White Labs Tasting Room is for you. White Labs started the Tasting Room with a “soft opening” in March 2012 and has since been demonstrating how different yeast strains and fermentation regimens can influence the flavors of the same beer. White Labs officially opened the Tasting Room on June 15th in honor of “White Labs Day”—a term coined by San Diego’s Mayor Jerry Sanders one year earlier while visiting the official opening of the new White Labs production plant. The Tasting Room is a beer nerd’s dream come true, down to the chandeliers made out of Erlenmeyer flasks. It has 32 taps and a three-cask system with a lineup of experimental beers that changes regularly and features brews created with different yeasts and various brewing and fermentation techniques. Beer styles range from Hefeweizens to Saisons, and Golden Ales to IPAs. Understanding that everything remains constant except the yeast, you truly begin to get a sense of how yeast impacts the flavor of the beer. What better way to learn?!
www.whitelabs.com
Whisker Yeast
we’ve had beer on our beards but never beer made from a beard. According to Rogue’s blog, white Labs has discovered a new variety of yeast growing on brewmaster John Maier’s beard. In hopes of adding to their repertoire of local ingredients, Rogue Ales went in search of a new
local yeast strain. so Rogue had white Labs culture and test some samples from their hopyard for a new or unique form of yeast. Unfortunately, the samples did not produce any viable yeast for brewing beer. But this is where the story gets hairy. someone at Rogue suggested they send a few strands of John Maier’s beard in a petri dish for testing. Apparently, white Labs discovered a viable yeast strain that not only is different from the Rogue Pac-Man yeast currently used but is also able to ferment and produce a high-quality beer. Chris white of white Labs was reportedly shocked by the discovery. John Maier has been growing his beard since the late ‘70s. Apparently, the concept of micro flora in beards has been studied for some time now, and there is even a venture called The Beardome project by Hydrocalypse Industries. The beard yeast is currently being studied in test batches to determine what style of beer it will produce. The beard beer made from whisker yeast will be called New Crustacean and will be released in early 2013. whether this story has merit or is a pure publicity stunt, it brings a whole new meaning to the phrase “flavor saver.”
www.rogue.com, www.whitelabs.com
Oh n
o...
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list
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nge
Coun
ty! T
hat’s
like
list
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“we
live
in A
mer
ica!
”
October brings one of the largest drunk fests in the U.S.! Located in Denver, CO, the Great American Beer Festival (GABF) hosts more than 460 breweries with over 2400 different beers to choose from. There is nothing
worse than stumbling over the map in one hand while you try to hold your precious beer in the other. Well, there’s an App for that! Simply called the GABF App, you can search based on brewery name or by beer name. Once you click on the brewery it gives you the booth number along with what beers are pouring. You can then add take a picture of your tasty beverage, rate it, and then share it on Facebook or Twitter and make all your friends back home jealous. By clicking on the booth number you are quickly shifted over to the booth map where it blinks and guides even the drunkest user to their next destination. One click on the brewery’s name takes you to their website or click on the location and Google Maps opens you up to the brewery’s location. Another cool feature is that once your are in the booth map section you can click on a section and see which breweries are in that particular section so you don’t have to stumble all over hell looking for your next stop. There’s an option for the beer geek in all of us, which is the ability to review the current Competition Style Guidelines. If you have ever been lost or overwhelmed while at the GABF or it’s your first time, download this app and get sloshed with technology!
www.greatamericanbeerfestival.com
Beer App of the MonthGABF App
tweet poopThings we asked on Twitter and the poop you gave us back.
the buzz
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Beer MailDi
d yo
u ca
tch
our f
ake
mod
esty
?
[14]:
Here’s your cHance to tell us how you
feel. Hate us? Love us? We want to hear.
The world wants to hear. send you
comments, suggestions, poems or toasts to
rants& raves
I suppose these could be interpreted as enormous, multi-mile digital tattoos on the city of Baltimore? Anyway, I rode out (mountain bike) the mug this morning and figured I’d share it with beer friends, so I clicked around and found you. I threw in an older tap I made as well. What you are looking at are two very specific GPS bike rides that I took through Baltimore.
You have my permission to use them, if you’d like. Please direct any traffic to www.wallygpx.com or @WallyGPX to spread the fun. Enjoy & Cheers! Wally
Thanks! So this doesn’t seem so random, we are currently searching for our readers’ “beer tattoos,” and Wally sent in this “City Ink”-style artwork. Thanks for maps, and if anybody has a tattoo that’s beer themed … send it in! —Derek
Aren’t they all?Thank you so much for the back issues; I just got them in the mail today, and I am very excited to get some back issue reading done. I want to voice my opinion that your magazine is awesome! Keep the great issues coming. Oh, and I hope that the beer games section will continue. Just curious, is the May/June 2009 issue a collector’s item? I can’t seem to find it anywhere. Anyhow, keep it going, brother. Best wishes,Patrick McDonald
Hey Patrick, thanks for your letter! Sometimes we run out of issues, and they technically don’t exist anymore. Therefore, the issue you mention might just be rare enough not to be for sale. We won’t be bold enough to say we are worthy of the collector’s item status … but, if you say so! —Derek
hardcore insanityI would like to submit my picture and info for “Here’s To You.” I did not even know this mag existed until last night, when I bought the Jul/Aug 2012 issue at my local Safeway. I am in love with this magazine and will be subscribing! I am a devoted family man, with two wonderful children, and I work as a supervisor for the Agero call center in Tucson, AZ. We take inbound calls from drivers on the road in need of roadside assistance. I also play guitar in the Thrash/Hardcore band, Brutesquad. Beer is a huge part of my life. I am known amongst our friends as “the beer snob,” because I refuse to drink the standard Bud Light/Miller Lite/Coors Lite swill that everyone else seems to salivate over. I will walk past aisles of mass-marketed “beer” to find something produced by a craft brewer who actually cares about quality. I’ve lived most of my adult life in St. Louis, MO, and you cannot give me a 30-pack of any Anheuser-Busch product for free. I will only save it for friends who do not bring enough beer for the night’s events. Thank you for producing this magazine! I enjoyed it immensely, and have driven my family insane with “Look at this recipe!” “Look! Gene Simmons!” and plenty of “OMG!!! This is a beer I have to try!” It would definitely be a kick to see my pic in the magazine, for sure.
Thanks, Lael
If I had hair left, I would be whipping it around! We love to get letters from people who’ve just discovered the magazine and can’t get enough. Thanks for the letter, and hopefully, we can keep you from annoying the crap out of your family. You have 25 back issues to catch up on! —Derek
Rode HaRd and Put away wet
Who doesn’t think a coffee sack is hot?
:[17]
beer calendar
Name: Jennifer Irene GonzalezHome towN: Redondo Beach, Ca
PourMonth
october2012october 6MONTANA BREWERS 4TH ANNUAL FALL FESTIVALMissoula, MTwww.montanabrewers.org
october 6CALIFORNIA BEER FESTIVAL CLAREMONT/SAN DIMASSan Dimas, CAwww.californiabeerfestival.com
october 63RD ANNUAL CRySTAL CITy BREW FESTIVALPainted Post, Nywww.crystalcitybrewfestival.com
october 6BIg BEERS & BARLEy WINES BEER FESTDayton, OHwww.bigbeersdayton.com
october 6TExAS CRAFT BREW FESTIVALAustin, Txwww.texascraftbrewersfestival.org
october 7STONE POUR IT BLACkEscondido, CAwww.stonebrew.com
october 11-13gREAT AMERICAN BEER FESTIVALDenver, COwww.greatamericanbeerfestival.com
october 12DENVER RARE BEER TASTINgDenver, COwww.pintsforprostates.org
october 20AUSTIN LIqUORS FALL BEER FESTIVALShrewsbury, MAwww.austinliquors.com
october 20UMPqUA BREW FESTRoseburg, ORwww.umpquabrewfest.org
october 27TREASURE COAST BEER FESTFort Pierce, FLwww.beerambassador.net
october 27INMAN PARk BEER CHASEAtlanta, gAwww.inmanparkbeerchase.com
Calendar
Calendar
SePteMber 2012
September 1BOULDER BREW AND MUSIC FESTIVAL
Boulder, COwww.boulderbrewfest.com
September 1PORTLAND BREW FESTIVAL
Portland, OR www.portlandbrewfestival.com
September 8THE OC BREW HA HA
Irvine, CAwww.ocbrewfest.com
September 85TH ANNUAL HILLTOWN BREWFEST
New Salem, MAwww.hilltownbrewfest.com
September 8TACOMA CRAFT BEER FESTIVAL
Tacoma, WAwww.tacomacraftbeerfest.com
September 8 THIRSTy TROLL BREW FEST
Mount Horeb, WIwww.trollway.com
September 146TH ANNUAL FESTIV-ALE
Chicago, ILwww.cff.org
September 15BREWgRASS FESTIVAL
Asheville, NCwww.brewgrassfestival.com
September 15-16CALIFORNIA BEER FESTIVAL VENTURA
Ventura, CAwww.californiabeerfestival.com
September 15McCOOLE’S BEER FESTIVAL
quakertown, PAwww.mccoolesbeerfest.com
September 21-23FREEMONT OkTOBERFEST
Seattle, WAwww.fremontoktoberfest.com
September 22CALIFORNIA BEER FESTIVAL MARIN
Novato, CAwww.californiabeerfestival.com
September 22HARBOR BREW FEST
Bridgeport, CTwww.harborbrewfest.com
September 22HARVEST FESTIVAL
greensboro Bend, VTwww.hillfarmstead.com
September 22NEWTOWN BEERFEST
Newtown, PAwww.newtownbeerfest.com
September 28-30PACIFIC NORTHWEST BREWCUP
Astoria, ORwww.astoriadowntown.com
September 2915TH ANNUAL kENNETT BREWFEST
kennett Square, PAwww.kennettbrewfest.com
September 29CHARLOTTE OkTOBERFEST
Charlotte, NCwww.charlotteoktoberfest.com
September 29WEkO BEACH BREWERS FESTIVAL
Bridgman, MIwww.wekobeachbrewersfest.com
Photo: Derek Buono
ASK BEERASK BEER
Sometimes people talk to their beer, and sometimes that beer will answer your questions. If
you’re one of those people who don’t hear the beer talk back, but want to know the answer to your
questions about beer, this is the column to turn to. Ask Beer is where you get to ask a question and
receive an answer without looking like the crazy person at the end of the bar. Got questions?
Email [email protected]
A:
[18]:
The wheat in Hefeweizen and other wheat beers tends to add a perceived dryness with a tart finish. Many fruit beers are made with a large
portion of wheat because the flavor and mouthfeel that the wheat contributes blends
well with many types of fruit. There are several varieties of wheat beer from around the world.
Belgian Wits are wheat beers traditionally brewed with orange peel, coriander, and sometimes
other spices. Coriander is the seed of the cilantro plant, which has a mild, citrusy flavor. Because
of the already present orange-like flavors in wits, many people will add an orange to boost the
existing flavor. Blue Moon is an example of a Belgian-style Wit that many people drink with
an orange wedge. Berliner Weisse are low-alcohol wheat beers that tend to have a lemon-
like quality, mainly because of the lactic acid produced during
fermentation. Traditionally, these beers are served with a
shot of fruit- or spice-flavored syrups. German wheat
beers tend to have more clove and/or banana
flavors due to the yeast byproducts called esters
and phenols. These flavors don’t necessarily
complement the citrus flavors of lemons and
oranges, which is why you won’t find these
traditional beers served with them in Germany.
American wheat beers, on the other hand, do not
have banana or clove aromas but rather citrusy, spicy,
and/or floral notes. The flavors of American wheat
beers are known to be intensified by lemon and orange
wedges. This practice is a matter of preference, and many
purists believe it to be sacrilegious; hence the acronym “NFL,”
or “No fucking lemon!” The server should never assume that customers
want citrus wedges served with their beer and should, instead, supply them upon
request. The oil in the rind of citrus fruit diminishes the great head retention and
lacing that the wheat proteins promote. It’s really up to each individual drinker to
decide whether they want their beer served with a citrus wedge. Who knows; maybe
the waiter was trying to prevent scurvy!
Q: I ordered a Hefeweizen at a bar the other day, and it came witH a lemon. is tHis customary?
Frui
t for
frui
t.
ASK BEER
Hazy days of summ
er eventually clear up too.
:[19]
A: A:Q:
The phenomenon that you describe is called “chill haze”; it’s the result of proteins and tannins derived from malts
and hops clumping together when chilled. As the beer warms back up, the clumps dissipate, and the beer no longer looks hazy. The clumps are slightly heavier than the beer, so if the beer is kept undisturbed at refrigerator temperature for a few weeks, it will become clear again as the protein and tannins settle to the bottom of the bottle. One thing breweries do to combat chill haze is to chill the beer down, causing the larger clumps to form, and then filter the beer. Brewers can also add certain clarifying agents, or finings, that bind to the haze, creating proteins, which then causes them to flocculate or settle out of the beer. There are several different types of clarifying agents. One popular one is called Polyclar, which is an insoluble plastic polymer (mmmm … plastic) that binds to chill-haze-causing proteins. Another additive is gelatin finings, which clears beer by causing the particles to coagulate and settle. Isinglass is derived from the swim bladders of sturgeon (in other words, fish guts!). Isinglass attracts negatively charged proteins and yeast, causing them to settle out of the beer. Some beers like Hefeweizen have the yeast in suspension, which is different from chill haze. Chill haze does not affect the taste of the beer, but it annoys some people who prefer a crystal-clear beer. Just remember, if it smells and tastes good, drink it!
Being able to serve fresh beer from a tap at home will make you the envy of all your friends, and that alone is worth the investment! The great thing about a kegerator is that the cool temperature and the CO2 help to preserve the beer over time. Kegerators also give you the option to pour a small amount instead of opening an entire bottle. Overall, your question really boils down to economies of scale; when you buy in bulk, you save money. I apologize in advance for the math lesson, but more money means more beer! The first thing to look at is the cost of buying a kegerator versus converting an existing refrigerator into a kegerator. When it comes to manufactured kegerators, there is a huge price range. Prices vary greatly depending on the brand, the quality, what’s included, the capacity, and whether it is intended for indoor or outdoor use. Prices for a low-end, stripped-down model start off at about $400. High-end models can cost as much as $2,000! Features you want to look for when considering a standalone kegerator are the size of keg it will hold and whether a CO2 tank and regulator are included. The thing about CO2 tanks is that they cannot be shipped once they’ve been charged with CO2, so you will need to find a local welding supply or homebrew shop to have the tank filled or exchange an empty one for a full one. A 2.5-pound bottle of CO2 will push from two to four full-size kegs and costs about $10 to fill. The larger the CO2 tank, the less often you’ll have to fill it, and the cheaper it will be in the long run. Another option includes converting an existing refrigerator into a kegerator. (See Issue 12 of Beer Magazine for a how-to.) Ready-made kits are available online for as little as $180. Basically, the kit includes a keg coupler, tubing, an empty CO2 tank, a regulator, and a faucet with a long shank to go through the front of the fridge door. This, of course, requires some drilling and assembly but will you save a shit ton of money. And money is beer! Every beer has a different price for cases and kegs. We’ll use Sierra Nevada Pale Ale as a tasty example. According to the 2012 Harris Poll, the average price for a case of SNPA is $32.36. That’s 24, 12-ounce bottles of beer at $1.35 per bottle, or
~$0.11 per ounce. Six packs cost even more! The average price for a half barrel or full-size keg is $150. At 15.5 gallons, that’s 165, 12-ounce servings at $0.91 each, or ~$0.07 per ounce. That ends up saving an average of about $0.44 per
serving, for a savings of $72.60 per keg. At a savings of $72.60 a keg minus the cost of CO2 at
$3 per keg, that equals $69.60 in total savings per keg. You would have to drink 427 beers to make up the cost of a conversion kit or 1,185 beers to cover the cost of a brand-new kegerator. If you drink two, 12-ounce servings per day, it will take only 1.6 years to recoup the cost of your initial investment in a brand-new kegerator. So invite your friends and family over to help you save money by drinking more beer!
• Average price of a kegerator: $500.
• Average price of a Sierra Nevada Pale Ale Keg: $150.
• Coolness factor: Priceless.
Q: I’ve notIced that some beers get cloudy when I refrIgerate them and then clear as they warm up. what’s that about?
I am consIderIng purchasing a kegerator. Is It a good Investment?
peror full-size keg is $150.each, or ~$0.07 per ounce.
serving, for a savings
more
•• Average
• Coolness
here’s to youYo
ur g
uess
is a
s go
od a
s ou
rs.
[20]:
W hat’s better than reading about
beer? How about reading
about you? This is where we will feature
our readers love of beer. Want to see
Yourself in HTY? Send your request to
words: You photos: You
Name: Nate Kujawaage: 30OccupatiON: Waste Water SpecialistLOcatiON: Spokane WashingtonFavOrite Bar: Viking Tavern, Swinging DoorsFavOrite Beer: Pikes Place Tandem Ale & my homemade dark aleBOttLe, caN, Or tap: Depends on the situation, camping=cans, bar=tap, shower=bottleFavOrite HaNg Over FOOd: Sourdough Jack from Jack in the BoxmOst memOraBLe Beer: Pikes Place Munks Uncle (stuff will sneak up on you)Least FavOrite Beer: Corona, Miller High Life
here’s to you
Name: Bettee BrrLyn (but, U can call me Alana) *wink*
OccupatiON: Student/Pin-up modeling
LOcatiON: Rock Hill, South Carolina
FavOrite Beer: Guinness—(I’m an Irish Lass after all) : )
FavOrite Bar: Tilted Kilt, Charlotte, North Carolina... Hot Chicks
and Cold Brews!
BOttLe,caN, Or tap:The manmade alcohol waterfall known as TAP!
FavOrite HaNgOver FOOd: BRAINS...YUMM... Oh my where are
my manners? Chipotle & Honey drizzled Goat Chevre on wheat Melba
toast & a electrolyte-filled Coconut water.
mOst memOraBLe Beer: This must be a trick question...right? Lol
because obviously I DON’T remember it! Haha
Least FavOrite Beer: Most commercial label Domestic beers.
(I like mine Imported!)
Submission must include a high-resolution picture of you drinking a beer and the answers to the questions.
Name: Matt Rogos
age: 37
OccupatiON: Asst. Ops Manager
LOcatiON: Cranberry, PA
FavOrite Bar: Gravel Path Ale House
FavOrite Beer: Can’t go wrong with Yuengling Lager.
BOttLe, caN, Or tap: Wherever is cold and pouring.
FavOrite HaNgOver FOOd: Bacon, Egg and Cheese
sandwich, eggs are made in the bacon grease.
mOst memOraBLe Beer: My first Homebrew—a porter.
Least FavOrite Beer: Keystone
Overnight that package to us!
:[21]
Name: Heather MacLeod
age: 23
OccupatiON: Another Job-seeking College Grad
LOcatiON: Greater Boston Area
FavOrite Bar: Armsby Abbey in Worcester, MA.
They always have amazing beers with impossible-
to-pronounce names.
FavOrite Beer: BrewDog Sink the Bismark. Oooh
heaven is a beer on Earth AND I saw it in the making
during a visit at the brewery two years ago!
BOttLe, caN, Or tap: Tap
FavOrite HaNg Over FOOd: Hooksett Ale
Caramel Jalapeno cupcakes from the BEERkery
in Tilton, NH.
mOst memOraBLe Beer: Bathing in Beer in
Bratislava, Slovakia next to an unlimited tap of the
REAL Budweiser (from Czech Republic).
Least FavOrite Beer: PBR light. Yes, it
unfortunately exists.
Name: Roland Bourqueage: 55OccupatiON: Telecom TechLOcatiON: Burlington, Ontario CanadaFavOrite Bar: Roly’s a.k.a. Home, open 24/7 and 365 days a years, limitless beer varieties, a patio if needed and all the sports channels anyone could want; also no designated drivers required. FavOrite Beer: Beau’s Lug Tread, Sleemans Cream Ale and Mother Earth’s Endless River.
BOttLe, caN, Or tap: Bottle first, then Cans for the beach.FavOrite HaNgOver FOOd: Cheerios, toast and juice; give the gut something it knows.mOst memOraBLe Beer: Lunch with my wife of 35 years at a restaurant on Ocracoke Island, NC called Dajio Restaurant and Bar. It was there that I was introduced to Sisters of the Moon IPA by Mother Earth Brewery, a hidden gem craft brewery that I visited in the small town of Kinston, North Carolina.
Least FavOrite Beer: Anything that Labatt’s brews and those lemon/lime flavored beers.
Name: Shaneice McNabney
age: 28
OccupatiON: Political Scientist/Writer
LOcatiON: Manhattan, KS
FavOrite Bar: Timothy O’Toole, in
Chicago, IL. They make an amazing Black &
Tan. Best I’ve ever had.
FavOrite Beer: Samuel Adams Tasman Red
BOttLe, caN, Or tap: Tap when I’m out,
bottles when I’m in.
FavOrite HaNgOver FOOd: Coffee &
Ibuprofen. Coffee is my best friend after a long
night with Mr. Hops & Dr. Barley.
mOst memOraBLe Beer: Samuel Adams’
Cream Stout. The first time I had it, I was still
an undergrad and only used to light beers, as
I was still learning the ropes about beer, so
the flavor was far too overwhelming for me: it
knocked me on my ass! It’s been a few years
& I’ve yet to give it a second chance. Maybe I
will try it again soon!
Least FavOrite Beer: The college campus
staples: Natty Light & Keystone Light. I see so
many lawns littered with those empty cans on
Saturday mornings and I ask, “why?”
computers & beerYe
s th
at is
our
vis
ion
of w
hat a
com
pute
r who
drin
ks lo
oks
like.
[22]:
words: Luke McKinney photos: Derek Buono
Is there anything computers can’t do?
You might say something smug about
enjoying a beer, because computers
stop working when you pour drink into
them, but think about it: so do you. And
scientists are working on artificial brains that
can drink faster and longer without exploding
in a shower of sparks. The movies warned
us this would happen, but it’s
okay; instead of travelling
back through time to
kill our resistance
leaders, the
machines are
targeting bad
beers instead.
It’s important for big breweries to maintain
quality, and no matter what your dreams say, working on a tasting panel isn’t a lot of fun. Even if you weren’t testing your bladder to
destruction (flavor receptors at the back of the tongue mean beer tasters swallow, unlike those wine pansies), it’s expensive. Human taste panels require pay and training (because they
haven’t thought of asking Beer Mag readers to volunteer) and can test only a few beers per session (again, not using Beer Mag
readers). And combining people with drink is actually a recipe for
mistakes, especially since some professional beer-rating scales use
over 20 values including “autolysis,” “fusty,” “vinylguaiacol,” and two different
types of “liquorice.” Most people would need computer assistance to even spell that third one*, let alone taste it.
*a spicy, clove-like phenol
:[23]
And on this side you can see why w
e have better ideas.
But the whole point of machines is to do the boring and dangerous work for us. Who wants to drink the same beer every day, or risk sinking a bad one? That’s why we’re working on Bad Beer Terminators to hunt them down. The first super-sense is vision. Humans are notoriously bad at this, because unless something is actually crawling out of the glass, the first beer of the day will always look good. We can still tell the difference between pale ales and porters, but for a human eyeballing a drink is like tasting a violin; you’ll get some information but it won’t be very relevant. And human desire can be affected by all kinds of strange things (just check the internet). But if a machine doesn’t like the look of you, you’re in a lot more trouble. Scientists have built systems
to screen beer with infrared light. Aliens and robots from the future might use infrared to hunt (or be) Arnold Schwarzenegger, but these systems have far more realistic goals. Just like all the best things (including you), beer is mostly a complicated arrangement of carbon, oxygen, and hydrogen. Each bond between them resonates at a specific frequency, so when infrared light is shone through a sample, the amount absorbed at each frequency tells you about the drink. Every beer has a unique “fingerprint” of frequencies. Unfortunately, this chemical signature is altered by drinking the stuff, so you can’t go all CSI and track down the pint responsible by analyzing the remains on the porcelain telephone the morning after. By shining infrared through prepared samples, the Belgian “AlcoQuick 4000” system, which sounds like the funnest
robot in the entire world, can recognize the drink and identify a whole host of parameters like fermentation degree, °Plato and energetical value. These help
breweries ensure that the beer won’t spoil between being brewed and being used. But this Belgian brewmaster is very fussy: it first decarbonates the beer with
Giving robots the job of tasting beer might sound like a bad idea, but remember: for us it isn’t a job, it’s a pleasure. Which is why we’re making machines do the grunt work while we kick back with the results.
computers & beerSo
on w
e w
on’t
need
us.
Com
pute
rs m
ake
the
beer
and
they
drin
k it.
ultrasonics and then dilutes it with water. We’re assuming that this isn’t anything to do with how the machine works, but is just to make sure that the computer doesn’t start enjoying the stuff. A simpler German system shoots straight for alcoholic strength. Its advantage is efficiency; it can be installed as a flow-through system, with infrared beams scanning the feed lines as beer constantly pours past, so can you can make sure that gallons of the stuff are strong enough without ever stopping pouring or measuring anything else like “taste” or “quality.” They might as well have called it the Oktoberfest-o-tron. Looking is all well and good, but the most interesting part is when you use your tongue. Because we all know that the best things humans can do involve tongues. That’s why scientists have been working on electronic tongues for decades, and again, we’re going to resist commenting on the uses of robotic tongues no matter how hard it gets. Other things that are rather harder
to write include potentiometric
chemical sensors with chalcogenide glass and plasticized PVC and hybrid membranes, polymeric metalloporphyrins gas and liquid sensors, noble metal voltammetric liquids, and a quartz crystal microbalance sensor coated with dimyristoylphosphatidylethanolamin. Those are types of taste sensors. They’re using more high-tech syllables to measure beer than they are to find the Higgs
boson. This is called “priorities.” It turns out that the human tongue is one of the most incredible devices in existence, and if you
didn’t already know that, you should get out more. That pink sluggy thing behind your face can provide incredible amounts of pleasure (and not just to you, but that’s a different article). The human version is so complex that the only way to make one is to take a load of sophisticated sensors and just plug them into a brain. And some electronic tongues do the exact same thing. We don’t know how to work it out artificially, so we don’t. We build an artificial brain to work it out instead.
The mass of data from the array of sensors is run through complex data analysis to find “beer control parameters,” which isn’t just a posh name for the bar staff. Some of the prototype tongues then send this data through a neural network—a type of program designed to work like a brain. Connections between “nodes” in this program get stronger or weaker as it’s trained to recognize certain beers. And just to prove that the people training these machines to taste had good taste themselves, most of the experiments focus on Belgian beers. These electronic brains thus get smarter with every drink, proving that computer brains really are the evil opposite of fleshy ones. The computer has a better idea of what it’s doing with every taste, just like us, except the computer is actually right. The only problem is that while these computers can taste beer, no matter how much they drink, they’ll never get drunk. No wonder robots want to kill us. But until then, these prototype tongues will work toward making the drinking world a better tasting place.
They might as well have called it the
Oktoberfest-o-tron.
BEER ANATOMYSi
lly M
onks
are
alw
ays
drin
king
.
[26]:
Anatomy ofAnatomy ofAnatomy ofAnatomy
Belgian IPAMONks wiTh hOps
Sitting here waiting to see if I get chosen for jury duty, all I can think about is getting outside in the sun, enjoying a nice Belgian IPA, and hoping to absorb what little summer we get here in Seattle. As my mind wanders through
all the places I’d rather be, my memory bank stumbles on a golden afternoon about two years ago when I first discovered Belgica from Great Divide Brewing in Denver. This is one of the best representations of this style because it combines all the great qualities of a Belgian Tripel with an American IPA. I recall my first taste of this beer during the Great American Beer Festival in October, at a BBQ hosted at the brewery that combined a live band, pulled pork sandwiches, lots of sunshine, and their amazing lineup of beers. The Belgian IPA appeals to a wide array of beer lovers because it’s a fantastic beer that has the complex floral bouquet imparted by the Belgian yeasts combined with an awesome hoppy follow-up. This provides brewers with another avenue of exploration by taking their experience with heavy, hopped IPAs and gradually introducing Belgian yeasts and flavors to the hop heads.
words: Brad Ruppert photos: Derek Buono
:[27]
History
European brewers tend to follow long-standing traditions that have been practiced for thousands of years; when it comes to change, they are tough nuts to crack. Because of
this, breweries maintain a hardcore following of region-specific beers, and customers often drink nothing besides their local brewery’s beer. If you are ever in Bavaria, don’t think of asking for anything other than a helles or weiss beer, lest you be called a little girl and booted from the bar. And likewise, traveling north to Cologne, you will find only Kolsh beers on tap and should refrain from seeking any beers you may have enjoyed in Munich. The English and Belgians are also traditionalists, and rarely will you find any significant changes to a brewery’s lineup. Fortunately, Americans have no problem taking long-standing traditions and throwing them out the window. We are happy to take two separate yet incredible beers, as in the Belgian Tripel and the IPA with English roots, and seeing what happens when they are combined. Our brewing traditions may not have as long a history as England’s or Belgium’s, but we often break ground and, therefore, demonstrate the art of taking something good and making it better.
yeast: Of the various beers available today (pale ale, stout, porter, lager, amber, Belgian Dubbel, Tripel, IPA, weiss, bock, barleywine), the yeast is most prominent in Belgian-style beers. Yeast turns sugar water into a carbonated alcoholic beverage, and in the process, imparts a rich flavor profile that is reminiscent of many tropical fruits, citrusy aromas, and subtle tartness. This is part of a metabolic process whereby the yeast consumes the fermentable sugars, given the right temperature and stimuli, and leaves behind alcohol and CO2. Belgian yeasts are often capable of sustaining a feeding frenzy in higher than normal alcohol levels while continuing to feed, thus producing a high-alcohol finished product. A typical yeast for brewing a Belgian IPA would be Wyeast Trappist High Gravity or White Labs WLP540 Abbey IV Ale Yeast.
Barley: The Belgian IPA has a vibrant straw-colored glow, like the pale sun as it rises over a hillside, and it just begs to be consumed. Its glorious color and vibrancy are attributable to the pale and Munich malts that provide the base for this great beer. The barley is the key ingredient in a beer’s appearance, and it acts as a foundation for the other ingredients to leverage when creating the perfect balance. Pilsner and Vienna malts have also been used in the Belgian IPA, as these barleys help create character without darkening the beer. If you’re making a five-gallon batch, you’ll need to start with 10 to 15 pounds of malt.
Hops: Inspired by American brewers and their overtly hoppy beers, the Belgian IPA is like a Belgian Tripel on steroids. Belief in the idea that we can take the best qualities of two great beers and merge them to make an uber-tasty beer is what the Belgian IPA is all about. While the yeast was definitely Belgian inspired, the hops are all American. Big, bold hops like Amarillo, Cascade, and Chinook are key to getting the beer to stand up and tout its aroma and aftertaste. These hops provide the piney freshness we look for in an IPA and give us that welcome finish that we hopheads have come to love. Other recipes have called for Saaz, Centennial, and Liberty hops to balance out the sweetness and give the beer a needed kick.
Water: In its simplest form, water is characterized as being either hard or soft. Hard water has a higher concentration of minerals, such as calcium and magnesium, which are helpful when making an ale, as they add to the upfront bitterness. Soft water is generally used when making a lager, as it resembles the water found in the regions of Bavaria and Pilsen, where these beers originated. The key to making a good beer is to start with clean water that is free of pollutants such as iron, manganese, nitrate, and sulfides. With a Belgian IPA, we are looking for calcium levels to be about 50-200 parts per million (ppm) and sulfate to be about 80-100 ppm. This will help lend a dry character to the beer along with accentuating the hops and enhancing the protein coagulation during the brewing process.
The IngredIenTs:After tasting a Belgian IPA, you probably think there must be dozens of ingredients that contribute to that refreshing flavor bouquet of peaches, mangos, and pineapples along with a generous floral array of grassy, piney hops. Surprisingly, this beer is merely a combination of water, barley, hops, and yeast along with some candied sugars that help feed the yeast. What separates the big dogs from the rookies is the ability to wield that Belgian yeast and combine it with a generous portion of hops without overpowering the sweetness and leaving a bitter aftertaste. American brewers have become masters of the IPA, but they are only just beginning to break ground with Belgian beers, and this style provides a gradual path for the hopheads to step outside their comfort zones.
Yeah we fast too... every Friday at happy hour.
Belgian
BEER ANATOMYBe
lgia
n be
er g
ives
goo
d he
ad.
[28]:
VariationsThere are two schools of thought when making the Belgian IPA: first, it’s a Belgian Tripel but with a shit ton more hops. Or: it’s an IPA made with a Belgian yeast. This might seem like “picking the fly shit out of the pepper,” but you’ll find that going about it one way may produce better results, and your customers (or free-loading friends) will be more likely to want more of one particular version than the other. The other variation to the mix is whether to use European or American hops. As the birthplace of the hopheads, American hops are much stronger and tend to generate the desired taste and aroma that most folks here in the U.S. are looking for. My advice would be to follow all recipes for making a Belgian Tripel and hop the hell out of it.
What makes
brewing a
Belgian IPA
so different
from any
other beer? For starters, this beer is
a combination of high alcohol from
high-yielding Belgian yeasts paired
with generous quantities of hops. So to
get the booze levels up to par, you’ll
be adding Belgian candied sugars to
supplement the fermentable sugars
extracted from the barley during the
steeping process. Given the extra
sugars awaiting transformation into
alcohol and CO2, be sure to include
extra yeast; otherwise, you’ll end up
with a really sweet beer, which is not
what you are aiming for. It often helps
to make a high-concentrated wort
that the yeast can sharpen its teeth on
prior to pitching it into your beer—sort
of like pulling the choke on that old
chopper that’s sitting in your garage,
and letting that baby roar. Because
we’re making an IPA, you’ll also use
some generous additions of hops all
throughout the boil that will help add
bitterness to balance the beer’s sweet-
ness. Dry-hopping is another aspect
of the Belgian IPA, meaning that hops
are added after the boil to enhance the
flavor and aroma profile.
The Process
BEER ANATOMYW
e ac
tual
ly h
ave
pict
ures
of t
he b
eer l
iste
d in
the
artic
le?
[30]:
Food PairingThe rich, bold flavors of the Belgian IPA can be harnessed only by other
strong, aggressive tastes, to prevent one from overpowering the other. In the cheese arena, smoked gouda and aged sharp cheddar would be an excellent
base for Flying Dog’s Raging Bitch to strut its hoppy character. In the Carnivore’s Corner? Throw some peppercorn steaks on the BBQ so you build up a hefty thirst that will be quenched only by Green Flash’s Le Freak. If you prefer a bit of an Asian kick, Fort Collins’ The Incredible Hop is one hell of a great combo with some spicy Pad Thai Chicken and noodles. If you’ve got a sweet tooth, nothing beats a little crème brûlée paired with some Houblon Chouffe Belgian IPA. Cheers!
ChaRaCtERistiCsAppeArAnce >> Imagine that you are riding shotgun in an old-school biplane, sweeping over the wheat fields at the break of dawn just as the sun peeks over the horizon. As the sun begins to illuminate the sky, that vibrant yellow glow that weakens your pupils is reminiscent of gazing into a freshly poured glass of Belgian IPA. Frothy and rich, the beer dances along the sides of the glass as it’s poured, with a deep golden base hoisting up a thick, bubbly white head. These beers are typically quite effervescent with tons of bubbles skyrocketing off the base of the glass and propelling themselves to the top. Holding the beer up to the light, you should see a slight haziness backed by a stunning vibrancy that immediately whets the palate and drops your jaw in awe as you prepare to go in for the kill.
AromA >> The yeast and hops of a Belgian IPA clasp each other like Argentinian tango dancers as they swoop across the surface of the beer’s head and waft into your olfactory zone. Light, tropical breezes scented with peaches, mangos, and pineapples waft from the beer, thanks to the lively Belgian yeasts that are screaming to be consumed. As you draw away, hints of a conifer pine forest linger in your head and alert your senses to the high-alpha hops used in dry-hopping. The citrusy scent of this glorious beer makes it a prime candidate for pairing with a Mexican breakfast scramble, as you would Champagne and orange juice.
TAsTe >> Crisp, dry, and refreshing, the Belgian IPA engulfs the senses with a bouquet of florals sparking on the tongue yet mellowed by a clean, hoppy aftertaste. Rich and vibrant, the carbonation crackles on the palate, opening with a sweet citrus-like flavor and rounded out by a delectable pineycharacter. The combination of Belgian yeast and aromatic hops makes the beer surprisingly easy to drink and allows it to sneak up on you if you let your guard down. Nothing’s finer than sitting in your Adirondack chairs with your neighbor, enjoying the early morning with a gentle breeze at your face and sipping some Belgian IPA while watching your wives mud wrestle in bikinis. Ahh … the good life.
ABV
Belgian ipa >> 6 - 12%
StatS
Raging Bitch... great beer name.
:[31]
Serving glaSS: Given the higher alcohol content of the Belgian IPA combined with the uber hoppiness, the typical glass for serving this beer is the Tulip. This stemmed glassware’s bulbous bottom accentuates the beer’s golden glow and enables peak viewing pleasure when raised at eye level. Tilting the glass and holding it up to the light reveals a slight haziness coupled with voracious effervescence, ready for the quaffing. The carbonation from these beers rushes to the surface and builds up a generous white head roughly two fingers in width and collects a hefty hop aroma. This trophy-like glass demonstrates the beer’s superior quality and class when compared with a traditional pint glass or stein. The opening of the glass enables ample breathability of the beer and allows it to spread its wings and ripen like a fresh hop clove.
temperature: Given the higher-than-average alcohol content of the Belgian IPA coupled with the heavy hops, you’ve got a recipe for mucho generosity when it comes to serving temperature. Tasting a beer is a combination of temperature, viscosity, scent, and your body’s ability to absorb these properties. Beers served too cold will freeze your taste buds and limit your ability to enjoy all of the beer’s qualities. Serving a beer too warm may bring out some of the unwanted characteristics, along with challenging your inherent expectations for something cool and refreshing. Belgian IPAs are best served in the 40- to 50-degree range, thereby maximizing the beer flavor potential without compromising its thirst-quenching capabilities.
Bear Republic Crazy Ivan
Clown Shoes Tramp Stamp
Coronado Happy Daze
Deschutes Chainbreaker White IPA
Flying Dog Raging Bitch
Fort Collins The Incredible Hop
Fort George Roses on Roses XVIth Chapel
Great Divide Belgica
Green Flash Le Freak
Houblon Chouffe Dobbelen IPA Belgian Tripel
Marzonis Belgian-style Double IPA
Mayflower Audacity Of Hops
Midnight Sun Belgian-Style IPA
New Belgium Lips of Faith Belgo IPA
Rock Art American-Belgo IPA
Sixpoint Belgian IPA
Southampton Trappist IPA
Stone Cali-Belgique IPA
Terrapin Monks Revenge
Urthel Hop-It
Walking Man Divergent
Common belgian ipas
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the one You’ve been Longing for
HOMEBREWW
hy d
o w
e al
way
s in
vent
reas
ons
to d
rink?
[34]:
Probably because the world is boring.
:[35]
Spreading Homebrewed
{
Spreading
}Holiday Cheerwords & photos: Rob Sterkel
It’s that time already. Summer is over. Leaves are covering the grass you worked so hard grooming all summer, and the sounds of college football drift through the neighborhood. As you stand in the garage, peering out at this seasonal transition,
you take a drink of homebrew. The beer complements the crisp autumn breeze, and its depth and complexity warm you as you prepare to finish ripping out the dried remains of the vegetable garden. After that, it’s time to get busy. Time to get brewing for the holiday season—the most wonderful time for a beer.
Like the seasons, what we brew and drink tends to transition as well, from the light, thirst-quenching beers of summer to bigger-bodied, robust brews full of character and warmth for fall and winter. The colors get deeper, and the flavors are often more malt-forward and toasty. No matter how, or even if, you celebrate
the holiday season, it’s a great time to express your brewing creativity. To me, some type of holiday beer is appropriate at least from early October to the end of January. That doesn’t mean you’ll be sucking down Pumpkin Ale for a quarter
of a year; there are many styles and recipes that fit every festive occasion. Every year, I seem to wait until I want to drink holiday beers before I think about making them. That’s too late and rules out anything that needs to age or cold condition for any amount of time. These are beers to make in August or September and even earlier. You might not be in the holiday mood when you brew it, but you will be when you drink it. So put it on your schedule and start early. You’ll thank yourself for brewing your holiday batches before the days get much darker.
SeaSonal StyleSWhat makes a “holiday” beer? There’s really no trick to it; it’s as easy as tweak- ing an old recipe to raise the malt and increase the alcohol content, then offsetting that added sweetness with more hops, spice, fruit, or other additions. Many big beer styles are available year-round, but winter is the time when breweries release special holiday beers. You’ll find some of the freshest examples of these at a good local micro-brewery if you’re fortunate enough to have one close by.
OktOberfest/Marzen LagersCertain styles can evoke the holiday mood without spice additions and high alcohol. Even if you’ve never been to the birthplace of Oktoberfest, you know nothing says fall like this smooth and malty German lager. Typically made in the spring at the end of the traditional brewing season, it was stored in cold caves over summer and served in the fall. It’s a bit of a challenge for homebrewers to brew a clean, balanced lager. Time, temperature control, and cleanliness are essential. That great malt character comes from Vienna or Munich malts and is allowed to shine, thanks to a cool fermenting yeast strain. Hop bitterness is moderate, and noble varieties are most authentic for the style.Commercial examples include Paulaner, Ayinger or Samuel Adams Oktoberfest, Victory Festbier, and Gordon Biersch Märzen.
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Spiced Ale
Though not a style itself, pumpkin ales have become synonymous with fall, at least in the U.S. This beer actually falls under the Spice, Herb, and Vegetable category of the Beer Judge Certification Program. The addition of pumpkin is a bit of a novelty, and by itself, does not provide much of the flavor. Roasting the pumpkin meat first, especially with brown sugar, will add flavor and a nice color.
Roasting also converts the starch in the pumpkin to fermentable sugar. If you can find them, the smaller pumpkins grown for pies have more flavor than those grown for ornamental use. If you use canned pumpkin, make sure it does not contain preservatives. The spice additions are what give this beer its flavor. Allspice, cinnamon, nutmeg, cloves, ginger, and whatever else you would spice a pie with are added to the beer during the boil or in the fermenter. Ideally, you want the base beer to be prominent and the spice to play a flavorful but supporting role. Be careful when using potent spices like cloves. If you overdo it, the spice character does fade over time. Then you can enjoy your pumpkin ale on New Year’s. Commercial examples include Buffalo Bill’s Pumpkin Beer, Shipyard Pumpkinhead, Saranac Pumpkin Ale, and Dogfish Head Punkin Ale.
As the days get shorter, beers with a little more alcohol and body, and perhaps some spice, brace us for winter. Something darker with rich body and a warming finish is a perfect fit for the cold months.
Being a beer of somewhat higher alcohol content, it’s good that the winter holidays typically include friends and social gatherings to allow sharing. These beers are sippers. Half the fun of drinking them is savoring the wide range of aromatics, flavors, and color. Descriptors like Christmas cookies, gingerbread, spruce trees, or mulling spices are commonly used. Pairing these beers with artisan cheese or baked goods is a sure hit at parties. The base beer style often has a malty profile that supports the balanced addition of any spices or special ingredients. Spice additions usually include those evocative of the season, such as allspice, nutmeg, cinnamon, cloves, ginger, citrus peel and fruit additions. Additional fermentables like molasses, invert sugar, brown sugar, honey, and maple syrup provide another layer of flavor as well as a little more alcohol. Commercial examples include Harpoon Winter Warmer, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Samuel Adams Winter Lager and Troegs Mad Elf.
Christmas/Winter or Spiced Ale
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Pumpkin Pie
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The GifT of HomebrewIf you have friends who enjoy your homebrew, they’ll welcome it as a gift any time of the year. (That is, if it doesn’t suck.) To add even more to the gift, pair your beer with cheese, chocolate, or a tasty dessert in a basket. A catchy label makes a nice presentation and conversation piece. A card hung from the bottle’s neck with a recipe that includes some of your homebrew is fun as well. A basket of homebrew and bread you baked with spent grains is a welcome treat in the cold of winter.
Holidays to Brew For
Beer lovers have their own special holidays that they celebrate aside from the
traditional ones. You could have a dozen holiday homebrew recipes to commemorate a date any month of the year. Here are a few to get you started.
Homebrew Legalization Day • October 14. In 1978, President Jimmy Carter signed H.R. 1337, which contained an amendment creating an exemption from taxation for beer brewed at home, making it legal to brew for personal or family use. It’s still illegal to brew in a handful of states, but thanks to the efforts of homebrewers and organizations like the American Homebrewers Association (AHA), progress is being made.
Learn to Homebrew Day • Saturday, November 3, 2012. The AHA established this day of learning and sharing in 1999 to encourage people to homebrew. This is a great hands-on introduction for beginners, as well as information for home-brewers wanting to move to more advanced procedures. Learning sites will be listed on the AHA website, www.homebrewersassociation.org, as the date nears.
Repeal Day • December 5. On December 5, 1933, the United States repealed the 18th Amendment and reinstated the constitutional right to consume alcohol.
King Gambrinus Day • April 11. Gambrinus is the unofficial patron saint of beer and is usually credited for adding hops to malted brews that supposedly led to something near to what we drink today.
National Homebrew Day • Saturday, May 4, 2013. The AHA posts recipes well in advance of the date so brewers around the world can unite and produce the same beer for the “Big Brew,” which commemorates the holiday.
Any day that ends in y. ‘Nuff said.
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Homebrew
PumPkin spice ale5 gallon, all-grain + PumPkin reciPe
8 lbs. 2-Row Malt
1 lb. CaraPils Malt
1 lb. Biscuit Malt
8 lbs. Canned Pumpkin
1 oz. Cascade Pellet Hops (60 min.)
Spices60 minutes: 1 tsp. Cinnamon ½ tsp. Nutmeg
20 minutes: 1 tsp. Cinnamon ½ tsp. Nutmeg
2 minutes: ½ tsp. Ginger ½ tsp. Ground Cloves 1 tsp. Cinnamon 1 tsp. Nutmeg 1 tsp. Coriander (Crushed) 1 Pack US-05 Dry Ale Yeast
½ tsp. Irish Moss or 1 Whirfloc Tablet (10 min.)
¾ Cup Corn Sugar for Priming
Procedure:• Caramelize the pumpkin on cookie sheets by baking at 350° for about 1 hour. The pumpkin will turn a dark brown color on the top layer. While baking pumpkin, follow standard procedures for mashing and sparging grains.
• Mash grains at 153° for 60 minutes.
• Sparge with 170° water. Take the wort to a boil while adding the caramelized pumpkin and first spice addition. Boil for 60 minutes making hop additions.
• After cooling, transfer to fermenter. Pitch yeast when the temperature is near 70°. Ferment at 75-80°.
• Keg, chill and carbonate, or bottle with priming sugar and let condition at room temperature for three weeks before refrigerating.
Comments:There will be a tremendous amount of trub and pumpkin that settles out during fermentation. A tasty fall brew. Variations can include toasted pumpkin seeds in the mash, honey, molasses or Cardamom.
OG 1.056 FG 1.010
cinnamon oatmeal stout5 gallon, all grain reciPe
10.25 lbs. 2-Row
1 lb. Flaked Oats
8 oz. Dark Munich Malt
8 oz. American Chocolate Malt
3 oz. Roasted Barley
8 oz. Toasted Barley Flakes
4 oz. Torrified Wheat
.5 oz. Northern Brewer Pellet Hops (60 min.)
.5 oz. Saaz Pellet Hops (30 min.)
.75 oz. Cascade Pellet Hops (10 min.)
1 Cinnamon Stick at (60 min.)
1 Pack Wyeast 1056 American Ale Yeast
Procedure:• Mash grains at 150° for 60 minutes.
• Sparge with 170° water. Boil for 60 minutes making hop additions.
• After cooling, transfer to fermenter. Pitch yeast when the temperature is near 70°. Ferment at 75-80°. Add 2 to 3 cinnamon sticks into the fermenter after primary fermentation has slowed (2 to 3 days.)
• Keg, chill and carbonate, or bottle with priming sugar and let condition at room temperature for three weeks before refrigerating.
Comments:Stouts are a winter staple beer. The addition of cinnamon gives this one the flavor of the season. If you keg, add the cinnamon directly to the keg. The flavor will increase the longer the contact time, but if consumed when it reaches it’s peak, it’s an easy option.
OG 1.060 FG 1.012
reCiPesfor the homebrewerfor the homebrewer
recipes: Rob Sterkel
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words & photos: Derek Buono
offers more than just GREAT beer They offer great people
The oldest brewery in fort collins
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Legend has it Odell was Derek’s favorite brew
ery.
It might sound slightly rude to say this, but technically, if you’ve seen one brewery, you’ve seen them all. Inside, you’ll find lots of stainless steel piping, some hot boiling water, some grain, a wonderful smelling hop room, and some bottles and kegs. If you’re lucky, they’ll also have a few taps to pour out their product at its freshest. The great thing about all these similar factories is that their products are all different, and the people within make each one a place you want to visit despite the industrial digs. Odell Brewery became one of my favorite breweries about five years ago when I was lucky enough to get a press sample. Their IPA was one of the best we had tasted, and it became our highest scoring beer at the time and also started my personal love affair with their products. Balance was the one
word that always came to mind when I described their style to people. Never did they seem to want to brew a beer for the purpose of making a statement or to follow a trend; they simply wanted to make great beer. Their IPA didn’t try to be to bitter, just to say it has lots of IBUs, and their line of sour beers doesn’t try to be too sour, either. Every beer seems to be well
sorted and easy to love. So for me to get to visit Odell and hang out in that stainless-steel-piped institution is one of the highlights of my beer career. The added bonus was that I got to meet lots
of wonderful Odell employees, eat a burrito with Doug Odell, and hang out at their spectacular Small
Batch Festival—all in the same weekend.
BeersClassiCs90 ShillingEasy Street WheatLevity Amber Ale5 Barrel Pale AleIPACutthroat Porter
seasonalsRed AleSt. LupulinIsolation Ale
Woodcut
single serve seriesPond HopperFoot PrintFriekSaboteurShenanigans
4-PaCksMyrcenaryDouble PilsnerMountain Standard
StatsloCation: Fort Collins, CO
owners/Founders: Doug Odell, his wife Wynne, and his sister Corkie
Founded: 1989
CaPaCity: 65,000 bbls (est. for 2012)
distribution: CO, AZ, NM, NE, WY, KS, SD, MO, MN, ID
emPloyees: 67
brewers: Bill Beymer (head brewer), Brent Cordle, Jeff Doyle, Scott Dorsch, Michael Fannon, Jake O’Mara, Linsey Cornish, Jake Bailey
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beHIND THE BREW
The TourThe walk through the brewery revealed a very clean, well-kept, and organized brewery. The building looks mountainous from the outside, but the brewery is pretty standard. The barrel room is a great treat for those who love beers of that nature, and if you’re lucky enough, as I was, you might be able to do some barrel tasting! Of course, there’s most beer geeks’ favorite part of any brewery: a wonderful-smelling hop room.
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bEHIND THE BREW
Why did you open the brewery in Ft. Collins?Back in 1988, when I first wanted to open a brewery, I was living in Seattle and even back then, I thought there was too much competition for a brewery. You had Bridgeport, Red Hook, Portland Brewing, Grants, and it was pretty well developed. We looked elsewhere around the West and found that the front range of Denver was a good spot, and since my sister lived in Ft. Collins, it’s where we ended up. Turns out it was a pretty good decision. There were a few brewpubs around when we opened, but we were the first packaging brewery in Ft. Collins.
What have been some of the challenges of getting bigger?Early on, it was getting equipment in fast enough. The first few years, we had some really high growth, and it was hard to get tanks as fast as we needed them. After about five or seven years, it was me learning how to delegate some of the tasks and give employees the opportunity to take on more responsibility. I’m not a “born” manager, so it was hard to let go. I realized that it was sustainable for me, and I remember leaving the brewery for the first time and leaving some employees pages of instructions … I realized then that I just needed to give people a
chance. What we found was that once we gave them that opportunity, our employees were a lot more engaged in the business. There is more to happy employees than just money, and I feel like engagement is one of the things that makes people love their jobs more.
What was the first beer you brewed?Our first beer was simply called Golden Ale, which we no longer brew. We were such novices at this, but I wasn’t sure what the area was ready for, since craft beer, and fuller body beer, wasn’t known. So I started out with an all-malt beer, which had some hops and color but wasn’t
The Tasting RoomThis is what many will come to experience. The tasting room has a nice, cozy feeling with 14 taps offering a great variety of their more common Odell liquids and a wonderful selection of pilot beers that test the waters of future offerings and even push the boundaries of beer. Their system to get flights (or pints, if you wish to stick to bigger glasses) is unique. You simply walk up and order pre-fixed flights, then move on down the line and pick up the tray at the end. Every time I’ve been to the brewery, the tasting room is full of people—all of them smiling. Be sure to bring lunch since they don’t serve food, but thankfully, the wonderful downtown area of Fort Collins is just a short walk down the street, and you can eat all sorts of food and find lots of taps of Odell, too.
There’s no better way to learn what a brewery is all about than to sit down with the founder. Doug Odell isn’t flashy; he won’t be making faces and printing them on stickers, but at the brewery he’s very involved in the daily operations and after talking with him, you’ll understand why the beer is so good and the employees all speak so
highly of him. I got to sit and share a beer with Doug, and we talked for over an hour about where Odell Brewing came from and where it is going.
Interview with Doug oDell
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Derek would like to open an Odell Speakeasy at his house.
extreme in any way. A few weeks later, I brought out 90 Shilling as a winter warmer and that took off and became very popular, and it’s still our number-one-selling beer to this day. We’ve evolved in our ways and use more hops and make bigger beers, but that’s where we are now.
Has that beer changed at all over time? No! Well … the only change I made was, since it was just a seasonal, I brewed it to about 6.2% and the second brew, I decided that since it was so popular and going to be an “everyday” beer, that it might be too big. Back in 1989 that was a big beer, but I dropped it to 5.2% and it’s been the same ever since.
At what point did you realize you were going to get bigger and expand?Our first full production year was 1990, and it was about then I started getting calls for beer in Boulder, and I just hauled it down there myself in my pickup once a week. When that kept building and I started to get calls at 9 p.m. asking to come fix a line where the CO2 was simply turned off, I thought it was time to get a distributor to take care of the rest of the state so we could focus on the beer. Right now, we only self-distribute in a 10-mile radius from the brewery, which is still about 15% of our total production. Seventy percent of our total production is still in Colorado.
What’s your favorite beer of all the ones you make?[Laughs] How many people actually answer that question with just one beer?
I just keep asking until they answer it! We all have a favorite beer, dog, or kid!I like the hoppier beers we make, so I usually drink the IPA and if I’m in the mood for something a little less hop forward, I go for the 5 Barrel Pale Ale. There are certain times, like after
dinner, on a cold night or with friends, I really enjoy sharing a bottle of Woodcut.
What was the beer that changed your thoughts about what beer is and what it can be?Anchor Steam. I was going to school at San Francisco State in 1978 and responded to a job listing that a local brewery needed cleanup help. I knew at that time that Anchor was the only brewery left there. So I went down and I got the job emptying the mash ton and scrubbing out the brew kettle. When I realized how people looked at Anchor beer as being different and distinctive, it was pretty amazing. I’d go to a party or event and as soon as they found out that I worked there, they wanted to hear all about the beer and what happens there. Even though I probably had the worst job in the brewery at that time.
Where you into brewing before that job?Yes, I was a home brewer, but just using extract, and I wasn’t really happy with the results. I learned how to grain brew in the early ‘80s in Seattle.
Were you going to school to be a brewer?No, I was going to school for geology at the time, and I eventually transferred to Sonoma State since I wanted to live up there. As soon as I decided to leave SF, Anchor offered me a full-time brewing position. I really had to think about that, and if it hadn’t been the shift that started at 3 a.m., I might have taken it! But I decided to get my degree instead. Brewing always stuck with me, though, and as I got better at brewing, and breweries started popping up in the Pacific Northwest, that’s when I started thinking about doing it for a living. Another beer I really enjoyed up in the PNW was Grant’s Scottish Ale. That was the hoppiest beer I had ever had to that point. I tried to get a job at Redhook, and Paul Shipman, the president, just wouldn’t hire me. Years later when Paul
walked into my brewery, I walked up to him and thanked him for not hiring me! I probably wouldn’t be here right now if he had.
What’s the game plan for the future of Odell?Our game plan is the same, and it’s a system called “managed growth.” We have growth goals that we feel are reasonable and allow us to be a healthy company, make good beer and be a good member of the community. We project that we’ll have 10% growth each year, and so far, we’re holding to that. We want to grow to help our employees have more responsibility and opportunity. If we grow slowly but surely, we hopefully won’t see any drastic changes in the product. And I don’t want to be so big that I don’t know everybody and I start to feel a disconnect. We’ve kept our rate of growth where we want it by limiting our distribution.
Is it scary getting a new brewhouse these days?Our current brewhouse is 17 years old and has done us well. To meet our growth, we need a new brewhouse, and we’ve done lots of traveling and research on this over the past few years. I think we understand the new technology, but we will have to learn the new system. It will be easier for our brewers.
What states are next? Hopefully, California where I live ... hint hint!We’re not scheduled to be in any new states this year, but after our new brewhouse comes in, we will have the capability to spread out, but we still won’t. I like regionalism in products like beer. I like to travel to different parts of the country and get a feel for that area through its food and beer. When I go to California, I like to get beer that’s local. So in Laguna Beach, which I frequent, there are a few beers on tap that I can’t get here, and I enjoy that.
If you are thinking about where to go for a “beer-cation” we think that heading to the Fort Collins Area should
be one of the top choices. The downtown vibe is amazing, and there are lots of breweries to visit. Odell makes great beer and has great people working there. There might be no better place to spend a few days and enjoy a great brewery.
Odell’s Small Batch Festival (left) drew thousands of beer drinkers, most of whom rode bikes. Three beer stations and a lot of people meant you had to wait in line, but the end result was getting to sample some great Odell beer and hang out all day.
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words & photos: Derek Buono
Monkey PawScot Blair isn’t monkeying around; he’s serious about beer.
Monkey Paw Brewing and PuB805 16th Street, San Diego, CAwww.monkeypawbrewing.com
Over the past few years, Scot has expanded his nest to include Hamilton’s, Small Bar, Eleven, Monkey Paw, and Monkey Paw Brewing. Loyal patrons might not realize that this evil beer genius stacked a production brewery next to a new pub so it looks like a brewpub, but in fact, it’s two separate entities. We took the good old 15 freeway down to visit and talk to his new brewer, Derek Freese, to find out what they were doing down there. The pub and brewery are located in an up-and-coming area, and their beer is already finding its way to better bars in the area. Ever dream about opening a brewery? Or how about being the head brewer? Derek gave us some interesting insights into what it takes. Turns out, it’s just being annoying and persistent, and drinking lots of beer. Who would have thought Monkey Paw would be the first brewery in the San Diego area to can beer, too!
Over theOver theOver past few years, Scot has expanded his nest to include Hamilton’s, Small Bar,
If you live in Southern California, specifically the San Diego area, and you like beer, odds are you’ve been to Hamilton’s Tavern. This small,
cozy bar started a great trend in that area, and owner Scot Blair has become sort of a legend since he has now built his craft beer-themed empire into four bars and a brewery. It isn’t easy to track the bearded beer baron down, but if you get the chance, the amount of information, opinion, and humor you’ll be met with will rival the scene in “The Goonies” where Chunk confesses to fake-puking in the movies. It’s that intense. You might just have to fight to get some words in, but the ex-Marine will show you some love by letting you sip your beer while he tests the limits of your comprehension and note-taking speed.
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If you don’t like any of these bars... you probably suck.
The Beers Monkey Paw started off with some not-so-average styles of beer. Brown, Stout, and an Oatmeal Pale ale were among the first beers offered, but since then, a steady stream of beers has been produced that will surely tickle your beer fancy. Most of the beers are “normal” strength, but a few “low” and “high” strength beers are on the tap list as well. Gose to Double IPA all round out a solid house beer list that is also complemented by a wonderful rotating tap list of 32 taps and a variety of bottles!
The FoodYou don’t come here if you’re dieting or expect fine dining in any way. The vibe of the pub is relaxed, and so is its menu. The theme is cheese steaks, and they don’t try to foo-foo up the classic combo; instead, they embrace some high-quality ingredients and use the sticky, gooey, American cheese that makes them so much better. Waffle fries were cool when I was a kid, and they are back with a few ways to order them: plain, cheesy, or Piggyback–which adds shredded pork, melted sharp Cheddar, and fresh green and red onions. Yeow. There is a salad for those who need to cut calories, and wings are available in a variety of styles, too. Overall, the food is simple, good, and easy on the wallet.
Banana in the Tail PipeSan Diego is one of the world’s craft beer hot spots. The craft beer bar scene has blossomed into a full-blown movement, and Scot Blair has been at its leading edge. Owning one successful bar isn’t an easy task, and now having four of them, plus a brewery, is just simply insane. Thankfully for all of us beer lovers, Scot’s insanity now gives us Monkey Paw Brewing, and we suggest that if you are able to visit, you get there immediately because the place is bananas.
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Interview With Derek FreeseDerek is Monkey Paw Brewing’s head brewer. We cornered him between tanks and made him pour us a beer while we asked him about Monkey Paw, his role, and how he got it.
Is this your first commercial brewing job?Yeah; I was a homebrewer before this, and I was homebrewing for about five and a half years before I started brewing here.
Now, I’m sure this is probably every homebrewer’s dream; how did you get this job?So, about a year before Scot called me to offer me the job, I was working for Sony just doing software stuff, and I got laid off. Severance was good enough that I decided to be unemployed for a while and start working toward writing a business plan to open up my own brewery. About when I was ready to find financing, he offered me this job, and so it seemed like a really good way to get into the industry without putting hundreds of thousands of dollars down on my own neck, essentially.
How did you know Scot before this offer?I met him through Hamilton’s; I was just a patron there, and when I started homebrewing, I wanted to decide whether my beer was good enough to give to people, so I started bringing him stuff. And then he had a B3, which is a pretty advanced homebrew system, in his backyard that he
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All breweries really do look the sam
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never used, and I asked him if I could borrow it and after about a month of me asking if I could borrow it, he said yeah—and it’s been in my garage ever since. After that, everything I made, I would give him a couple bottles of because I was using his system, and everything just got better and better, and he liked everything I was doing and he knew I needed a job. I think it was just the right place, right time, and I think he likes what I come up with and how I make things.
So your advice to future homebrewers is, first of all, borrow somebody’s equipment? And then bug ‘em?Yeah, yeah, you know….
And then just try to get them drunk as much as possible until they offer you a job?That’s pretty much it. [laughs]
You know, it’s funny—people ask on homebrew forums and Probrewer all the time, like, how did you get started in the industry, and one in ten are like: “I went to Davis and got this”; it’s who you know, it’s being passionate, it’s being obsessive, anal, and aggressive, and putting yourself out there. And I have a big enough personality that I’m not really afraid to say what I want, when I want, and I know that it probably helped that I was that loud and obnoxious around Blair.
What was the biggest difference of homebrewing coming to a professional system? What was the “Oh shit” moment when you realized this was more complicated than homebrewing?It’s actually not that complicated; the system itself is not that complicated, but knowing hop utilization on a larger kettle, the dimensions of the kettle, makes a difference in the math that you use to balance that stuff. So, really recipe formulation was the biggest trick, and beyond that, it’s just
learning how to clean a system like this, basically just the things that you don’t normally do at your house. We don’t use acid or caustic at home, so learning how to handle chemicals here—learning how to pitch yeast, and how to dry hop, and how to get beer to ferment out in the right amount of time to really turn beer over fast enough. This helps you can keep production schedules how you want them to be.
Most of the learning was actually more on the business side rather than the brewing?More than anything because it’s routine, and you put water at a certain temperature with grain, and there: that’s your mash. And if you’re hitting the numbers—if this says 153 because this one said 179, that’s the same as at home. It’s just bigger, and you get more grain out of it. But really, it’s the same kind of thing. It’s just business is the big difference, and then, you know, cellaring and learning how to keg off beer and stuff you wouldn’t normally do at home, it has been a bit of a learning curve. There are proper cellaring techniques, like when to drop it to 50, and then to 32, and all of that kind of thing. Just keeping proper schedules so you have healthy yeast, and maintain proper fermentation … that’s really what I got out of it. [pause] So far. [pause] Hasn’t been that long. [laughs] and I guess I’ve been super lucky too, because we’re so close to so many good breweries, if I have any questions, Colby from Ballast Point, or Chuck from Green Flash—they’ve answered my questions within 15 minutes.
This is a fairly popular beer area. Is it easy for a brewpub to compete with 52 other world-class breweries? Do you find people coming here strictly for your beer?Sure, we get a lot of people who walk in and when they see that we have our own beer, they’ll buy our beer because it’s from here. We have
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some people who come here specifically because we are a brewpub; business did increase when we started actually having our own beer on tap. And I think it just offers something unique that you can’t get anywhere else. People might come in and even if they don’t like it, maybe they’ll switch to something else, or maybe they came in because their friends were here, but then they realized that we have something different that they’ve never had before. We get all kinds of people from down the street at Mission, and they’ll say “Oh yeah, there’s a brewpub over there” and they’ll come up from there, or they tried it at Coronado, or at Wine Lady, and they’re coming over to see what else we have. It’s a bit of a mixture of both—I don’t think the market is saturated just yet. I think there’s probably a little more room for a couple more breweries. But at the same time, a couple of the more average breweries will probably get pushed out. I think as long as you’re making a good beer, people will drink it. I think there’s enough room in the world for more beer.
What is your favorite beer that you’ve brewed here so far?Sweet Georgia Brown—the English brown that we make.
So you’re a brown fan—is that your favorite style of beer?It’s just that I love malty beer; I mean, I like hoppy beers, I’m an IPA fan too. I like just about anything, no matter, just depending on how hot it is outside But I’ve always been a huge brown and porter fan. Nautical Nut by AleSmith is probably my all-time “go-to” beer, and so just having a
beer in that style was important to me, and I love that beer … and I like the new ones, too. [laughs] It’s hard to pick a favorite, sometimes, but …
… Sometimes … everybody has a favorite.
… that one’s my favorites. Yeah.
beer that style that style that and love
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[52]:
words & photos: Derek Buono
Coffee + Beer
Coffee. Beer. Coffee. Beer. These words have some similar traits. First, the obvious: they both have two e’s in them. That alone indicates that they are at least cousins, but the real connection is
that they are both brewed liquids, and once you acquire a fondness for either, you can’t stop drinking them. There’s a legend floating around Facebook (so it’s either true or made up) that contends coffee was invented so we could wake up in time to start drinking beer, or depending on what time you got in the ending to drinking beer (well that and a Super Bird from Denny’s). These two great liquids are both so diverse and so full of different flavors that it’s hard not to want to mix them together. Wait! You didn’t think coffee had a huge depth of flavors? Well, just as beers have a tremendous range of flavors, so do coffees. Local roasters are now popping up to deliver a coffee experience previously unimaginable. Blueberry, peach, raspberry, and a variety of flavors can all be found in coffee, but you do have to find places that can offer it done “right.”
We team up with Bayhawk and Augies Coffee to make a Coffee Porter
Since we’re huge fans of coffee beers here at the magazine, we thought we’d do a little “cross pollination,” so we invited Bayhawk Ales of Irvine, Calif., to bring their recent bronze-medal-winning Chocolate Porter out to Redlands, Calif., to visit Augies Coffee. Augies is a local roaster who also happens to love beer. In fact, we met the owners while drinking beer, and this is how we came up with this glorious idea for an article. We used our pull to convince Bayhawk and Augies to set up a tasting session where we all went over four coffee options and then put each of them into the beer to see its effect, and in the end, choose a roast that complemented the Chocolate Porter enough to release a special edition of it. If you’re local to Southern California, you’ll be treated to a tasting of the coffee and beer at Killarney’s in Riverside, but even if you can’t come sample our creation, you can use this article to expand your coffee awareness and, possibly, build a beer like we did.
:[53]
Coffee is a fruit.
Special Thanks: Bayhawk Ales, Augies Coffeehouse, Killarney’s Irish PubSpecial Thanks: Bayhawk Ales,
=Breakfast?
Cold press coffee is the preferred method of infusing coffee flavors
into beer. The night before we met up, Augies made three or four batches of various beans at a ratio of 2:1 water and coffee. This method also extracts the most caffeine, since it’s directly related to how long the water is in contact with the bean. We then tasted each variety as iced coffee first to get the flavors.
Cold Press Iced Coffee
[54]:
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coffee + beer
The CoffeeColombia Gerardo CollazosFor this, we used the ratio of 1 part coffee to 3 parts water. This had a slightly watered-down flavor. We got lots of hazelnut, milk chocolate, and caramel in this but the ratio was off, which showed that getting the ratio of ice to water is very important.
el salvador san Juan bosCoThe aroma was slightly less intense than that of the first one. Citrus/pithy notes and bitterness were very upfront. It finished with some caramel and was very dry. The flavor was more intense than our first sample’s.
Guatemala antiGua HunapuThis one had some earthy aroma, deep caramel, and some fruit on the nose. Tasting gave a wonderful chocolate, cherry skin tartness, and some nice caramel. There was a residual sweetness that left a very nice aftertaste.
espresso blendThis was their house blend of the El Salvador and the Colombia beans, and it did combine the best of both beans. It had a very robust chocolate nose, and mixed in the fruitiness and tartness very well. It finished dry and pretty clean.
:[55]
Coffee does go with other styles. W
e just like this one.
The BeerBayhawk ChoColate Porter (7.2%) was our beer of choice. We thought that the light notes of chocolate combined with some roasted notes weren’t overpowering and could work perfectly with coffee. 97 Parts Beer, 3 Parts ICed CoffeeThe next step was to see how the two liquids blended together. After a brief discussion about ratios for beer, we decided that a 3% blend of the coffee would be a starting point. We took 100ml of beer and added 3ml of cold press coffee to each, then sampled. The results were somewhat surprising and very fun to taste.
Beans matter?Beer and coffee share lots of things, and one of them is the difference in quality and flavor. Most of us who read this magazine understand some differences in the quality of ingredients but may not understand that all roasting is not the same. Lots of coffee roasters burn their beans, and the result is coffee that all tastes the same, because it loses some of the fruity qualities that occur naturally in the fruit. The best way to describe the importance of roasting is to get a slice of cheap grocery-store bread and a piece of wonderful artisanal bread from a great bakery, and burn them both. They will pretty much taste the same.
6% > 3%After tasting all the coffees blended at 3%, we found the flavors to be very different. The aromatic El Salvador put a great nose in the beer and dried out its finish. The Guatemala added a nice coffee flavor into the beer and complemented its chocolate notes. It added a bit of residual sweetness to the beer that wasn’t there with the coffee or beer alone. The espresso blend added a nice combination of both, but we felt after tasting it that the Guatemala was the bean that made a great coffee beer. After we selected the coffee, we then experimented with the blend percentage and found that 6% coffee really amplified the flavors and created a rich flavor profile that was exactly what we wanted.
Coffee InfusIonAdding iced coffee to beer is one way to get great coffee flavors, but we’ve experimented with a coffee bean infusion, which most have seen as a Hop Randal. This is running beer through a filter that has whole beans, and it adds a completely different flavor to the beer. We experimented with a few beans in this method because our plan is to do an event with the coffee used this way. It was really amazing how some of the beans completely changed the flavor. One of the varieties actually infused so much fruit flavor that many thought if we were given it blind, we’d say it was a fruit beer!
Coffee and Beer
This experience was actually very fun, very educational, and very repeatable for everybody around the country. Finding a local roaster
isn’t the easiest task in the world, but much like craft beer movements,
they are popping up all over. Try them out and ask them if they are interested
in doing something similar; odds are, they will be on board in seconds. Our
experiment will produce a locally released Bayhawk/Augies Chocolate Coffee
Porter that will be available around the Southern California area, and we’ll be
using our coffee-infused Randal at events in the area, too.
beer gearCa
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[56]:
A lot of people who read this magazine dream about working in the beer industry.
They think that working with beer means you just travel around, hang out at bars,
drink a lot of beer and smile a lot. Some of that is true, but mostly it’s a fast paced,
fun job that takes a lot of time and love. Then there are the people who take their
love of beer and make it their job, and Mindy Humphrey is one of those. She took
her passion for beer and made a business out of old boxes and six packs. Beer Magazine
discovered her via a random post on Facebook showing the song “Beer” by Reel Big Fish—
Mindy’s brother’s band. From there she showed us her awesome collection of Beer Gear,
and we thought we’d share it with our readers. If you want a cool, fun, brewery-themed
wallet, purse, or luggage tag, Mindy will fire up her sewing machine and make that happen!
Beer Gear industry.
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:[57]
Made in Am
erica!How did you come up with the idea of creating beer-themed gear? I thought the name “Bridgeport” across the six-pack box of Hop Czar would make an excellent bracelet. Plus, my favorite cat’s name is Bridgeport. Then I tried making a Ranger wallet for my brother. It snowballed from there, as people responded well to what I came up with. Were you into beer first? Since I was 21 (because that’s when you start drinking, right?), I have always enjoyed trying new-to-me beer. I used to think I was pretty tough when I’d finish a bottle of Spaten Optimator on my own. Then I found BJ’s in Brea, CA, and started going every Thursday night to try their latest batch of Cask. That’s when I was turned onto the romance of drinking something craft and locally made. I had no idea I would end up in Portland, OR, someday. Boy, was I in for it.
Company: Mindy’s Beer Gear Founded: 2010 owner: Mindy Humphrey Bio: I moved from Southern California almost 6 years ago to the Portland, Oregon area. That’s when my love for beer blossomed.
WeBsite: www.etsy.com/shop/MindysDesigns
ContaCt information: [email protected]
PriCe ranges: $8-$25
ProduCts: cuffs, wallets, luggage tags, headbands, purses, belts
Were youSince I wasalways enjoyedtough when found BJ’s
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beer gear
What is your favorite beer, and what is your favorite piece you’ve made?I’d have to say my favorite beer is the next one I’m trying for the first time. My latest favorite styles are Saisons and Farmhouse.
I’m most proud of my wallet design, but my favorite piece has to be my latest messenger bag. I’m a Ralph Steadman fan, so my favorite beer boxes to cut up are from Flying Dog.
Are the pieces just made of the cardboard boxes?Most of my creations are made from six-pack and four-pack carriers. I’m also able to use bottle labels and larger boxes. I just have to peel the corrugation apart from the larger boxes. I’ve been experimenting with used grain sacks by making them into growler bags and totes. They are pretty cool, but grain sacks are a little harder to come by.
Do you think more women or men buy your products?Sales are pretty evenly split between men and women. But a lot of my sales to women are gifts for their male loved ones. Lately, I’ve been taking orders for groomsmen gifts, which I think is a fantastic idea. I also work with several breweries scattered across the U.S. to make merchandise for their gift shops. I’m no marketing expert, but I get comments on my personal Yeti wallet and 10 Barrel Brewing bag almost every day, and that has to mean something. Way more attention than if I wore the t-shirt. Plus, many of my customers go out and purchase beer with the intention of sending me the box ... and then drinking the beer.
Can people create custom products? Can they send you their material for you to make them a wallet?I welcome custom orders. There’s satisfaction in making something unique for a customer and knowing that they will be super excited to receive the finished product. I have an impressive collection of boxes, and if I don’t have what you want, you can send a box my way. It’s fun to receive boxes from breweries that I’m unable to purchase at home. Even better if the customer sends me extra. Doesn’t everyone save those things, thinking there must be something awesome that can be done with them? Send ‘em to me!
six- able
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people create custom products? Can they send they send they you their to make them a wallet?
welcome custom orders. There’s satisfaction in making knowing that they will they will they be super excited
impressive collection of boxes, of boxes, of fun to
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[60]:
recipe: Joanna Buono photos: Derek Buono
It feels like it’s a thousand degrees outside, and I
find myself longing for cooler weather: that first
early autumn day when the weather begins to feel
ever so slightly crisp. Time for sweaters, yeah! Living
in Southern California, that first crisp day is still a
long way off even though the calendar says September.
Autumn weather makes me want to cook things that
simmer for hours on the stove or linger at lower temperatures
in the oven, perfuming the house with rich aromas. It’s also
the perfect weather for baking. So I’m going to do what any
normal person would do on a really hot day while dreaming of
fall: bake some bread. I’ve come to love baking bread; it’s a
process, and I like that. I’ve loved cooking and baking forever,
but bread was one of those things that always seemed a
little daunting. Once I started making my own and feeling
comfortable with the process, though, I started experimenting.
Lately I’ve been experimenting with wheat breads, so while
sipping a Firestone Walker Velvet Merlin Oatmeal Stout, I
thought it only natural the two should meet.
Beer kitchen
Make Bread!Loaf in’ with Oatmeal Stout Wheat Bread
Tools• Stand Mixer with Dough Hook
• Deep Bowl
• Plastic Wrap or Tea Towel
• 5 x 9-inch Loaf Pan
• Wire Cooling Rack
:[61]
Eat solid bread and drink liquid bread at the same tim
e.
makes: 1 5 x 9-inch loaf
difficulty: 2.5 (Scale of 1 to 5)
suggested beer: Firestone Walker Velvet
Merlin Oatmeal Stout
ingredients2 ½ cups all-purpose flour
1 ½ cups whole wheat flour
¼ cup Vital wheat gluten
1 12-oz. bottle Firestone Walker Velvet Merlin Oatmeal Stout (at room temperature)
1 ½ tsp. active dry yeast
1 tsp. kosher salt
2 tbsp. light molasses (not blackstrap)
Set Aside for Later:1 egg white at room temperature2 tbsp. oatmeal (not quick-cooking)
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[62]:
Beer kitchen
The Method1. Combine both flours and the Vital wheat gluten in the bowl of a stand mixer. Make a well in the center of the flour. Slowly pour in the beer, followed by 2 tablespoons of light molasses. Sprinkle 1 ½ teaspoons of active dry yeast over the liquid. Let sit for 10 minutes.
2. Using your mixer’s dough hook, mix the ingredients together on a low speed until all the flour is moistened, about 2 to 3 minutes. Add a teaspoon of kosher salt and mix for a minute or two longer. Cover the bowl lightly with plastic wrap or a damp tea towel and let rest for 20 minutes.
3. Knead the dough for about 7 minutes. You want the dough to slap against the sides of the bowl, so adjust your mixer speed accordingly. The dough should be smooth, not sticky, so 7 minutes is an estimation.
4. Lightly oil a deep bowl and place the dough in the bowl, turning it over once to coat it with oil. Cover the bowl lightly with plastic wrap or a damp tea towel and let the dough rise at room temperature for about 2 hours. It will double in size.
Hands-on
This loaf can be made entirely by hand the old-fashioned way without the ease of a stand mixer and dough hook. Kneading by hand will
take a little longer than using a mixer, roughly 15 minutes give or take. It’ll be stinky work at first, but once the dough becomes smooth and is no longer sticking to your hands, it’s ready to rise for 2 hours and you can sit back and admire those nicely toned upper arms.
4
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:[63]
Lots of steps to basically say... roll it.
5. Turn the dough out onto a lightly floured board and begin patting it into a rectangle. You can use a flour-dusted rolling pin to help with this; just don’t roll it like a maniac. A light touch is all that’s needed. Once you have formed a rectangle and the dough is about half an inch thick, fold one end over about two-thirds of the rectangle, then fold the other end over that—like folding a letter to put in an envelope.
6. Starting with one of the shorter ends, begin rolling the dough as tightly as possible until you have a log. Roll the log back and forth until it is the same length as the loaf pan. Pinch the long seam and the ends so they don’t look like cinnamon rolls and place, seam side down, in a lightly oiled loaf pan, carefully tucking under the ends so the loaf fits snugly and looks neat. Once again, cover loosely with plastic wrap or a damp tea towel and let rise for 1 to 1 ½ hours.
The ends of the loaf will resemble cinnamon rolls so be sure to pinch the ends closed to make a nice neat loaf. Then tuck the ends slightly under to get a snug fit in the pan for the final rising before baking.
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[64]:
Beer kitchen
When the weather begins to cool and the leaves start turning
brilliant colors, fill your home with the scent of baking bread. Use
it for sandwiches or toast, or eat a slice buttered, warm right from
the oven. This is a versatile and easy loaf of bread you’ll be sure to make
again and again.
7. When the loaf has risen, preheat the oven to 375 degrees. Separate one room temperature egg. The egg white is the “glue” that will hold the oatmeal on the loaf and make the top glossy. With a pastry brush gently paint egg white over the top of the loaf. (You need only a small amount, not the whole egg white.) When the top is lightly coated, carefully sprinkle and pat on about 2 tablespoons of oatmeal.
8. Pop the loaf into the oven on the center rack and bake for 40 minutes.
When done, turn out onto a cooling rack to cool completely.
7
Each month we taste a wide range of beers. Our panel of
tasters range from the average beer drinker to some of the
most experienced tasters in the country. This method helps
provide a more accurate impression of what a typical beer
drinker can expect. Of course, every person’s tastes are
different, and even if we don’t like a beer, it doesn’t mean
you won’t. All of our beers are rated on appearance, aroma, taste/body, and
finish. Our weighted scale favors the tasting side of the beer and is based on
a 100-point scale. All testing is performed in the beer’s appropriate container,
in a range of temperatures, and with all scores averaged.
TASTE TESTWe like
this test
Ratings 60-70 A Little Rough Around the Edges
70-80 Recommended
81-90 Highly Recommended
91-100 Beer Magazine ’s Top Choice
Appearance:(out of 10) 8 Golden yellow head wasn’t too rad.
Aroma:(out of 15) 14 Honey, grain, some floral.
Taste:(out of 40) 38 Honey, some oat and grain, and silkily delicious.
Finish:(out of 35) 34 Smooth, with some bitterness–great!
the RESULTS
OVERALL
RATIN G
OUT OF100
94
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Brewery: AlaskanLocation: Juneau, AKStyle: KolschWebsite: www.alaskanbeer.comPrice: $7.99 / 6-pack bottles Alcohol Percentage: 5.3 %International Bitterness Rating: 18Glass Recommendation: PintAvailability: Summer
Alaskan BrewingSummer Ale
Summer beers should be light and refreshing. Alaskan summers probably aren’t as hot
as in some other parts of the country, but you’d never guess it from this brewery’s take
on a Kolsch. The color is a nice golden yellow, with a head that, surprisingly, is missing.
The aroma has light notes of honey, oats, and some floral. The taste is smooth, with a honey-
like sweetness and a very silky, easy drinking mouthfeel. This is a lighter beer that doesn’t try
to kill you with flavor or alcohol, so whether you’re wrestling a bear in the woods of Alaska or
getting an amazing sunburn in the record heat, this beer will quench your thirst and deliver a
nice, light flavor profile, too.
TAsTE testRe
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Sim
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TAsTE test
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:[67]
Appearance:(out of 10) 10 Orange, mango, a nice cloudy orange with a brilliantly white
foamy head.
Aroma:(out of 15) 13 Yeast dominant, musty, fruit can come through: mango,
tropical fruit, pineapple.
Taste:(out of 40) 38 Super tropical fruit, peach, mango. A nice sweet,
bready middle.
Finish:(out of 35) 34 Nice and dry, with a little bit of tropical left over.
the RESULTS
Brewery: Odell Brewing Location: Fort Collins, COStyle: Extra PaleWebsite: www.odellbrewing.comPrice: $13.99 / 750ml bottle Alcohol Percentage: 8.9%International Bitterness Rating: 36Glass Recommendation: SnifterAvailability: Summer Release
Appearance:(out of 10) 8 Nice-looking amber-mahogany head wasn’t as big as
we’d expected.
Aroma:(out of 15) 13 Banana bread, spicy rum, dates, clove, light.
Taste:(out of 40) 36 Raisin, clove, banana bread.
Finish:(out of 35) 33 Soft finishes with a slight rummy sweetness.
the RESULTS
Brewery: Sun King Brewery Location: Indianapolis, INStyle: Belgian-style AmberWebsite: www.sunkingbrewery.comPrice: $9.99 / 4-pack Alcohol Percentage: 5.4%International Bitterness Rating: 45Glass Recommendation: SnifterAvailability: Limited
Odell Brewing Pond HoPPer
double extra Pale ale
T his is a collaboration beer that we think should be collaborated more often, because it’s
double and extra all in one bottle. Pop the cork and pour this into a tulip, and you’ll get
some wonderful tropical aromas like pineapple, mango, herbal tea notes, stone fruit, and
yeast components. The taste is a work of art, as it’s very tropical fruity with peach, mango, and
pineapple, and also mixes in some nice, malty sweetness and bread in the middle. The beer
has a very refreshing quality that makes you want to drink more. The finish is dry, and there’s a
nice bit of juiciness left over that coats the tongue. This is a slight mix of American and English
beer styles.
Sun King BrewerycHaka belgian-style amber
T his brewery went from being a little brewery in Indiana to being an award-winning little brewery
in Indiana. The Chaka is a collaboration with Oskar Blues, and the Belgian amber pours out of an
aluminum bottle and into a glass to reveal a great-looking amber-mahogany color and a head that
doesn’t stick around too much. The flavors are banana bread, spicy rum, dates, and clove, all balanced
very well and not overpowering. It finishes soft with a little bit of rummy sweetness. The aluminum bottle
stands out, and the beer does too.
OVERALL
RATIN G
OUT OF100
95
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OVERALL
RATIN G
OUT OF100
90That alum
inum bottle is currently our favorite.
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Grand Teton BrewingSnarling badger
Berliner Weisse is becoming more popular and as we see more of them deviate from the
low ABV of the style, we start to wonder when styles end. This version of a Berliner Weisse
isn’t really in that style at all. The appearance is a nice, hazy straw yellow with a bright
white head. The aroma is packed with wheat and green banana, sort of like soggy Cheerios with
bananas. The flavor has some tartness but not what the style should be; instead, there is some
banana, lemon, and green apple. The finish is a little sticky and sweet. Despite being called
something we don’t agree with, it works fairly very well as a double wheat.
Appearance:(out of 10) 10 Nice amber, deep orange, clear and a great head.
Aroma:(out of 15) 13 Cactus pear, Pez orange/fruit sweet/candy smells;
somewhat artificial but inviting.
Taste:(out of 40) 38
Delicious; not as sweet as the aroma. Fruit comes through, but balanced; very juicy, and thirst-quenching with a berry finish.
Finish:(out of 35) 33 A little sweet and sticky; juice-like.
THE RESULTS
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[68]:
O
VERALL
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OUT OF10094
Appearance:(out of 10) 8 Hazy yellow hay and straw. Bright white head.
Aroma:(out of 15) 12 Wheat, some green banana, and soggy Cheerios
with banana.
Taste:(out of 40) 35 Slightly tart but sweet, banana, some lemon, green apple.
Finish:(out of 35) 32 Finishes pretty dry and refreshing and leaves a little bit of
alcohol, too.
THE RESULTS
Brewery: Spoetzl Brewery Location: Shiner, TXStyle: Fruit BeerWebsite: www.shiner.comPrice: Only in variety pack - $15.99 Alcohol Percentage: 4.9%International Bitterness Rating: 20Glass Recommendation: PintAvailability: Summer Variety Pack
Brewery: Grand Teton Location: Victor, IDStyle: Berliner WeisseWebsite: www.grandtetonbrewing.comPrice: $8.99 / 750ml bottle Alcohol Percentage: 7.5%International Bitterness Rating: 15Glass Recommendation: Snifter Availability: Year-round
Spoetzl ShinerPrickly Pear
S ometimes you can only get beers in a variety pack, and this summer offering from Shiner
is just that. Prickly Pear is a cactus fruit, and we were curious to see whether this worked.
The beer is a nice, deep orange, very clear and bright, and a nice head sits on top. The
aroma is cactus pear, a sweet “Pez”-like tangy orange that smells sort of artificial, but we all
seemed to like it regardless. The taste was really well balanced and not as sweet as the aroma had
led us to expect. There is a ton of fruit, floral notes, and juicy berry, all wrapped together. It finishes
sweet with a juice-like linger. This is a very approachable beer for those who might not like “beer
flavors,” and we’d sip this during the summer and feel pretty manly doing it.
70º65º60º55º50º45º40º35º32º
O
VERALL
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:[69]
Spell check is required to spell Leine...
Appearance:(out of 10) 9 Nice-looking hay with orange tints, white head, and
some good carbonation bubbles.
Aroma:(out of 15) 13 Bitter orange, grapefruit, light toffee.
Taste:(out of 40) 37 Nice hop flavor of pine, citrus rind, and some herbal
balanced with a nice coffee-toffee sweetness.
Finish:(out of 35) 33 Hop flavor all through the taste, and a nice balance
of sweet.
THE RESULTS
Brewery: Eagle Rock Brewery Location: Los Angeles, CA Style: India Pale AleWebsite: www.eaglerockbrewery.comPrice: $6 / 22 oz. bottle Alcohol Percentage: 7%International Bitterness Rating: 71Glass Recommendation: TulipAvailability: Year-round
Eagle Rock BreweryPoPulisT iPA
L os Angles beer is getting better all the time, and this IPA from Eagle Rock is proof.
The beer sits in a glass and shows off its yellow/orange hay color with a nice,
white head and good carbonation. The aroma is full of bitter orange, grapefruit,
and some toffee notes. The taste was a nice balance of hop flavor with a nice coffee/
toffee sweetness that is sometimes missing from IPAs that choose to just showcase
hops. The caramel backbone was appreciated by all. The hops lasted throughout the
entire taste, and they definitely do not let you forget you’re drinking an IPA. LA’s beer
scene is growing, and this IPA from Eagle Rock is proof.
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Appearance:(out of 10) 10 Darker mahogany and orange.
Aroma:(out of 15) 13 Candy corn, earthy, caramel toffee.
Taste:(out of 40) 36 Toffee, coffee-esque sweet tobacco, orange bitters, malt and
English barley.
Finish:(out of 35) 32 Good finish; a little sweetness hangs around.
THE RESULTS
Brewery: Jacob Leinenkugel Location: Chippewa Falls, WIStyle: Double IPAWebsite: www.leinie.comPrice: $10.99 / 4-pack Alcohol Percentage: 9.0%International Bitterness Rating: 75Glass Recommendation: SnifterAvailability: Summer Release
OVERALL
RATIN G
OUT OF100
92
70º65º60º55º50º45º40º35º32º
OVERALL
RATIN G
OUT OF100
91 Jacob Leinenkugel BrewingBig eddy imPeriAl iPA
I t pours a lovely orange, hazy mahogany color with a nice head. The aroma perks up your senses with
some candy corn, earthy notes, caramel, and toffee. The flavor is robust toffee, coffee, sweet tobacco
notes, orange bitters, and lots of malt character. The more you drink this, the more you feel you’re
drinking a good barleywine and not a double IPA. The finish is nice and leaves a little bit of sweetness.
This is a big beer that packs lots of flavor into a small bottle. Those who are used to more mainstream
beers will find that this one takes you for an unexpected ride.
taste testtaste test
[70]:
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70º65º60º55º50º45º40º35º32º
If yo
u liv
e in
the
US...
buy
US
Pale
Ale
s.
Appearance:(out of 10) 9 Amber, raw honey, big head, sticky.
Aroma:(out of 15) 12 Grapefruit, floral, some honey.
Taste:(out of 40) 34 Nice balance, sweet, some light citrus, toffee notes,
caramel background.
Finish:(out of 35) 32 Lighter in finish, with sweet notes finishing out.
THE RESULTS
Brewery: Epic Brewing Location: Auckland, New ZealandStyle: American Pale AleWebsite: www.epicbeer.comPrice: $3.99 / 12 oz. bottle Alcohol Percentage: 5.4%International Bitterness Rating: 45Glass Recommendation: PintAvailability: Year Round
Appearance:(out of 10) 9 Nice golden orange, with a nice white head. Slightly
hazy, but good looking.
Aroma:(out of 15) 12 Grain, hay, Cheerios, apple, and some light sweetness
and earthy notes.
Taste:(out of 40) 36 Very refreshing, easy drinking. Honey up front with
some nice oats and some slight bitterness at the end.
Finish:(out of 35) 34 A nice, clean finish but not as over the top as the
“intense” wording on the label implies.
THE RESULTS
Brewery: Gordon Biersch Location: San Jose, CAStyle: Imperial PilsnerWebsite: www.gordonbierch.comPrice: $8.99 / 22 oz. bottle Alcohol Percentage: 6.5%International Bitterness Rating: 50Glass Recommendation: PintAvailability: Summer
Epic Brewingpale ale
F rodo might be happy to see craft beer in New Zealand, and so are we. EPIC Brewing’s Pale
Ale delivers a deeper amber color with a big, sticky head. The aroma delivers a nice mix
of lighter honey, grapefruit, and some nice malty undertones. The flavor is very balanced
with some citrus, toffee, and caramel background that reminds of us more of an English Pale.
It finishes nice and light with some of the sweetness coming through. In terms of the word, this
isn’t an epic pale, but it’s good and we like to see other countries making good beer like this.
Gordon BierschBraumeister selekt ipB
C rack this beer open and pour it into your favorite glass; you’ll see a good-looking golden
orange color with a nice, white head. The aroma is light, with notes of grain, hay, and
Cheerios oats. The flavor is very light and the beer goes down the hatch smoothly. You’ll
get nice notes of grain and honey, and some slight bitterness that all works together very well.
The label mentions intense hop additions, which we don’t think are in there, but this is just a
solid Imperial Pilsner that kicks up the punch without overpowering at all.
O
VERALL
R ATING
OUT OF100
87
O
VERALL
R ATING
OUT OF100
91
:[71]
Appearance:(out of 10) 10 Brown red, with a sick head that looks like the ice cream in a root
beer float.
Aroma:(out of 15) 13 Dark chocolate, citrus, rummy, spice, toffee, cherry, peach.
Taste:(out of 40) 38 Cherry, toffee, raisin, and chocolate.
Finish:(out of 35) 33 Dry and light.
THE RESULTS
Brewery: Upright Brewing Location: Portland, ORStyle: RyeWebsite: www.uprightbrewing.comPrice: $12 / 750ml bottle Alcohol Percentage: 6.7%International Bitterness Rating: 25Glass Recommendation: TulipAvailability: Year-round
Appearance:(out of 10) 10 Blood orange hints, amber with pink highlights. White head
with pink hue.
Aroma:(out of 15) 13 Sweet orange and some nice deep peppercorn; vegetal.
Taste:(out of 40) 35
Blood orange assault followed by a punch of pepper. Read the label, and you taste it all. It’s like a flavor-changing gum with an immediate switch to the next flavor.
Finish:(out of 35) 31 Finished peppery, and a little bit of spice.
THE RESULTS
Brewery: Short’s Brew Location: Elk Rapids, MIStyle: Fruit BeerWebsite: www.shortsbrewing.comPrice: $11.99 / 6-pack
Alcohol Percentage: 10%International Bitterness Rating: 63Glass Recommendation: SnifterAvailability: Spring Release
Upright BrewingSix
Beers can be named to be funny, or they can just be named after a number. Six from
Upright pours a nice-looking brown/red with a killer head that almost reminds us of the ice
cream in a root beer float. The aroma gives you lots of dark chocolate with a nice citrus
orange mixed in. There are some nice rummy notes, and toffee, cherry, and peach, too. The flavor
encompasses wonderful notes of cherry, toffee, raisin, and natural chocolate. We couldn’t really find
the rye tang that we expected but we didn’t miss it, either. It finishes dry and almost evaporates off
the tongue, leaving you wanting more. American Belgian-style beers are getting better all the time,
and this one is awesome.
Shorts BrewingAnniverSAry Ale
Beers can have all sorts of ingredients, and some of them will never be tasted when you sample them.
Short’s Anniversary Ale isn’t one of those. You pour this beer into a glass, and you get a glowing
orange/red that has some pink highlights and a head with a pink hue. The aroma is sweet orange,
some earthy vegetal notes, and some peppercorn, too. When you finally take in the aroma, you get just what
the ingredients state. You are assaulted by blood orange, and then pepper punches your taste buds. The wheat
adds some mouthfeel and complexity, but it was almost like we were sampling a “flavor-changing” gum. The
pepper controlled the experience even after you swallowed, which most of us thought was a little too much.
We would never think of putting pepper on our blood oranges, but in the end, this strange mixture actually
works. You’re not going to get a keg of this and drink it every day, but the experience is not to be missed.
70º65º60º55º50º45º40º35º32º
OVERALL
RATIN G
OUT OF100
89
70º65º60º55º50º45º40º35º32º
OVERALL
RATIN G
OUT OF100
94
We like the easy nam
e... Six.
taste testtaste test
[72]:
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Terrapin Beer CompanySpecial anniverSary ale
I like turtles! Terrapin has done some great beers in their time, and this one marks their 10th
anniversary. The beer pours out a glowing, hazy orange and scarcely has a head. In the aroma,
there are anise, tart fruit, coriander, orange, and other citrus notes. Once you take a sip, the
flavors reveal orange peel, a coriander explosion, and a sweet creamsicle-like smoothness mixed
with ginger, chamomile, and honey notes. The finish has lots of the spice notes hanging out and
letting you think about what you just drank for a bit. This is a big beer, so get it while you can. O
VERALL
R ATING
OUT OF100
89
Mat
h on
bot
tles
mak
es o
ur b
rain
s sw
ell w
ith k
now
ledg
e. k
now
ledg
e. k
now
ledg
e. k
now
ledg
e. k
now
ledg
e.
Appearance:(out of 10) 9 Glowing hazy orange with a slightly small head.
Aroma:(out of 15) 12 Anise, tart, coriander, orange citrus.
Taste:(out of 40) 35 Orange peel/coriander explosion, anise candy, orange
creamsicle, ginger, floral chamomile, honey.
Finish:(out of 35) 33 A little sticky on the spices, but a good lingering.
THE RESULTS
Brewery: Terrapin Beer Company Location: Athens, GAStyle: Belgian-style StrongWebsite: www.terrapinbeer.comPrice: $13 / 22 oz. bottle Alcohol Percentage: 9.969%International Bitterness Rating: 30Glass Recommendation: SnifterAvailability: Limited
Appearance:(out of 10) 10 Deep and dark like an Alaskan winter, nice tan, frothy
head, cascading look stains glass oily.
Aroma:(out of 15) 11 Slight fruit, mineral, and cocoa.
Taste:(out of 40) 35 Nice light mouthfeel, lighter than expected, cocoa,
and slight tart/bitterness at the end, herbal.
Finish:(out of 35) 33 Slight raw cocoa and a charred flavor; maybe
alcohol pepper?
THE RESULTS
Brewery: Midnight Sun Brewing Location: Anchorage, AKStyle: Extra StoutWebsite: www.midnightsunbrewing.comPrice: $7.99 / 22 oz. bottle Alcohol Percentage: 7.8%International Bitterness Rating: 50Glass Recommendation: TulipAvailability: Year-round
OVERALL
RATIN G
OUT OF100
89
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Midnight Sun BrewingMaMMoth extra Stout
S ome may think you need a beard to drink stouts from Alaska, and they might be right.
The Mammoth Extra stout pours into the glass like a deep, dark, Alaskan winter night.
The head is a nice, thick tan, and you can watch some cascading of the carbonation
in the glass. The aroma is light and has some slight fruit, mineral, and some cocoa. The
darkness of the beer gets lighter as you drink. The light mouthfeel is a nice surprise, and the
flavors are lots of cocoa, some herbs, fruit, and a bitterness that doesn’t turn us off at all. The
finish has some raw cocoa and a slightly charred flavor, and some pepper from the alcohol.
Appearance:(out of 10) 10 Nice hazy orange with a nice, slightly off-white head.
Aroma:(out of 15) 13 Orange, pine, resin, herbal, and cider.
Taste:(out of 40) 35 Orange peel, grapefruit, pine, resin, and a little bit of
sweetness showing up.
Finish:(out of 35) 32 Bitter but almost ends buttery sweet.
THE RESULTS 70º65º60º55º50º45º40º35º32º
Stone BrewingRuination 10th anniveRsaRy
Ruination was a beer that you either loved or hated. Full of in-your-face bitterness was the plan.
After 10 years of that beer, Stone decided to give it some attention and offered this limited release.
It pours into your glass a very pretty, hazy orange with a foamy, off-white head. The aroma is best
if you’ve got this fresh, as most hoppy beers are, but even if it’s a little bit aged, it delivers a stink fest of
orange, pine, resin, herbal, and even some cider notes. The flavor is stick—thick and oily. Orange-peel
bitterness, pine, and grassy notes all coat your teeth and offer your palate a polite vacation from proper use
for a while. The finish is long and bitter, but thankfully, a nice buttery sweetness helps make the beer easier
to drink than pure hop blood. It’s hard to think that even 10 years ago, Ruination was something people
would drink, and now that beers this extreme are common, it’s nice to see Stone giving it some love.
Brewery: Stone Brewing Location: Escondido, CAStyle: Double IPAWebsite:www.stonebrew.comPrice: $7 / 22 oz. bottle Alcohol Percentage: 10.8%International Bitterness Rating: 100+Glass Recommendation: SnifterAvailability: Limited
:[73]
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Appearance:(out of 10) 10 Pretty hazy orange amber with a nice head.
Aroma:(out of 15) 13 Tons of orange, tangerine, candied citrus, some pine and
caramel. Danky!
Taste:(out of 40) 38 Hops really kung fu chop you in the face! Nice hop kick of
pine, citrus, rind, and some hints of caramel.
Finish:(out of 35) 33 Sticky hops and bitterness teach you how bitter and hoppy
beers can be!
THE RESULTS
Brewery: Hopworks Urban Brewery Location: Portland, ORStyle: Imperial IPAWebsite: www.hopworksbeer.comPrice: $9 / 22 oz. bottle Alcohol Percentage: 9.0%International Bitterness Rating: 100+Glass Recommendation: 100+Availability: Spring Release
What! It’s not a collaboration beer?
OVERALL
R ATINGOUT OF
10090
OVERALL
RATIN G
OUT OF100
94Hopworks Urban Brewery
ace of spades
W e tasted this beer a year ago, and it was great. This newest version steps up the game
a bit and delivers a hop assault on your senses. The beer pours a lovely, hazy orange
amber with a nice frothy head. Dip your nose close, and you get slapped with orange,
tangerine, candied citrus, pine, and some caramel bringing up the rear. Getting your taste buds
wet is a treat, and you’ll get a huge amount of pine, grapefruit rind, and some tropical fruit. You
really have to stretch to get the caramel and malt, but you can if you ignore the hops. The hops
coat your mouth, and you’ll be immune to subtle hop flavors for the rest of the day. We love it.
BEER GAMESDu
ring
this
pho
to s
hoot
. Der
ek’s
grea
t whi
te b
utt w
as s
een.
[74]:
The Setup 1) Open the box, pull out the
board, pick a color. and roll the single die.
2) If that’s too complicated. sit down and re-evaluate where
you are in life.
staggerspuke
s
BEERBEER GAMES GAMES staggerspuke
sstaggerspuke
sstaggerspukes and staggers
words & photos: Derek Buono pukes
Remember all the games we used to play
as kids? Mouse Trap, Life, and maybe
even a little Chutes and Ladders?
What simple games they were,
and what fun they were. We’re
lucky we couldn’t drink beer back then
because Chutes and Ladders might just
have done our 7-year-old asses in! Now
that we’re old and “mature,” those games
just aren’t really that fun … well, unless
you have a beer in hand. Beer makes
every dumb game of rolling dice and
counting more interesting. We could have
just made up a game using Chutes and
Ladders, but it seems some bored company
that likes to drink beer beat us to it, and
a few years ago, they released “Pukes and
Staggers.” It’s still a simple game of rolling a
die and counting squares, but those squares!
They are much more than just a color; they tell
you to do dumb things. Let’s all put underwear on
our heads and get a little crazy this weekend.
ItemS Needed• Pukes and Staggers board game• 2-8 players• Bruvado Beer: The official beer game beer of Beer Magazine
Needed game
beer
Needed
Unfortunately for all of us... it was Derek w
ith his underwear off.
:[75]
staggerspukes and staggers Object Of the Game:Win. Make it to the end without deciding you need to take a nap or use the bathroom, becuase the floor is cold and uncomfortable.
BEER GAMES
[76]:
Hope
fully
this
com
pany
that
mad
e th
is g
ame
is s
till a
roun
d.Ho
pefu
llyHo
pefu
llyHo
pefu
llyHo
pefu
llyHo
pefu
llyHo
pefu
lly
Board games are fun. Board games that involve drinking are more fun, and board games about drinking? Do we have to even say it? Of course, drinking games don’t mean you have to
do the shots it says, or drink 32 beers to have a good time. They are about hanging with friends, or getting that person you like to take off their pants in front of you. This game is worth picking up and having on stand-by in case your party needs to be taken up to Legendary.
how to play• Roll the die, and move your little colored peg ahead.
• Read the square, and do what it says.
• There are no cards to lose, but squares’ commands can be simple, like “Take 4 drinks,” to fun stuff like movie quotes, removing your underwear and wearing it on your head, truth or dare, or even body shots.
• If you land on a puke slide, you follow the trail down. If you find some staggering footsteps, you get to move ahead.
• The crazier your friends are, the better, and while it might be fun to play with a bunch of dudes … women always make these things more fun.
Beer listIf
you
visi
t a p
lace
see
n he
re te
ll th
em w
here
you
saw
it.
[78]:
ArizonaPrescott The Raven Cafe
142 N. Cortez St.928-717-0009 www.ravencafe.com Taps: 36 BoTTles: 350+ Craft Beers Food: Yes spiriTs: No. Beer/Wine only
CaliforniaClaremont Eureka Burger
570 W. First St. check websitewww.eurekaburger.com Taps: 30 BoTTles: 15 Food: Yes spiriTs: No
Fresno Eureka Burger
7775 N Palm Ave Ste 106559-320-1300www.eurekaburger.comTaps: 30BoTTles: 15Food: YesspiriTs: No
Hayward Buffalo Bills Brewery
1082 B Street510-866-9823www.buffalobillsbrewery.com Taps: 5 BoTTles: 5 Food: Yes spiriTs: No
Long BeachBeachwood BBQ & Brewing
210 E. 3rd Street562-436-4020www.beachwoodbbq.comTaps: 36 + a CaskBoTTles: 30Food: Yes spiriTs: No
Los AngelesBlue Palms Brew
6124 Hollywood Blvd323-464-2337www.bluepalmsbrewhouse.comTaps: 25BoTTles: 80+Food: Yes spiriTs: Yes
RedlandsEureka Burger
345 W. Pearl Ave Ste.130909-335-5700www.eurekaburger.comTaps: 10BoTTles: 35+Food: YesspiriTs: No
Riverside Killarney’s Restaurant & Irish Pub
639 Riverside Plaza Dr 951-682-2933 www.killarneys.com Taps: 23 BoTTles: 100+ Food: Yes spiriTs: Yes
Mario’s Place
3646 Mission Inn Ave951-684-7755www.mariosplace.comTaps: 6BoTTles: 25+Food: Yes spiriTs: Yes
The Salted Pig
4205 Main St.www.saltedpigriverside.comTaps: 13BoTTles: 45Food: Yes spiriTs: Yes
San DiegoHamiltons Tavern
1521 30th St.619-238-5460www.hamiltonstavern.comTaps: 30BoTTles: 200+Food: YesspiriTs: No
Small Bar
4628 Park Blvd619-795-7998www.smallbarsd.comTaps: 42BoTTles: NoFood: Yes spiriTs: Yes
Eleven
3519 El Cajon Blvd619-450-4292www.elevensandiego.comTaps: 16BoTTles: 15Food: NospiriTs: Yes
San GabrielStuffed Sandwich
1145 E. Las Tunas Drive626-285-9161www.stuffedsandwich.comTaps: 9BoTTles: 700Food: Yes spiriTs: No
Seal BeachBeachwood BBQ
131 ½ Main St.562-493-4500www.beachwoodbbq.comTaps: 22 + a CaskBoTTles: 150Food: Yes spiriTs: No
Temecula Killarney’s Restaurant & Irish Pub
32475 Temecula Pkwy951-302-8338www.killarneys.comTaps: 17BoTTles: 70+Food: YesspiriTs: Yes
ConnecticutWillimanticWillimantic Brewing
967 Main Street860-423-6777www.willibrew.comTaps: 20BoTTles: NoFood: Yes spiriTs: Yes
FloridaTampaWorld of Beer
9524 West Linebaugh Ave813-852-2337www.wobusa.comTaps: 35BoTTles: 500Food: NospiriTs: No
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art.
[80]:
beer OF the MONth
Collaborations are all the rage right now in the
industry. If you could choose two breweries to get
together and come up with something interesting,
who would you name? To dream up its first
mass-produced beer with Brett, Sierra Nevada
chose the legendary Russian River Brewery as a partner. In
true Sierra Nevada form, they took the concept and came
up with a magic device to add the Brett to the bottle and
eliminate the risk of contaminating their entire brewery.
The result is a wonderful take on a wild ale using
both breweries’ strengths. A wild yeast strain from
Russian River, a refined, smooth beer from Sierra
Nevada, and Brett to make it change over time.
They said they were making a beer to honor their
friendship and that this beer will improve over
time. We can’t say whether that will really
happen, but if this beer is this good now, we
are excited to see how it changes in the
future. Will it still have hair? Will it gain
weight? Or will it just taste better? Only
time will tell.
sierra nevada/russian river
words & photo: Derek Buono
brux
Why do w
e keep saying “what the Brux?”
:[81]
Head: The head wasn’t as frothy as weexpected, but it did stick to the glass as we drank it. The odd thing is, we got a great carbonation stream, but it didn’t make a giant head—just a small, consistent one.
appearance: Once you decide if you want to swirl the yeast before you pour or try the settled method, you can pour it ino your favorite glass. We chose to provide a little agitation to get some of the yeast in suspension, and the result was a hazy, glowing orange. It’s really a pretty beer.
aroma: Digging your nose in for some of the aroma reveals a nice, subtle pear, spice, and some mild citrus/coriander. Brett fans might not find too much of what is often described as “funky,” and they might feel it’s missing. We, however, thought it was good that it was missing. Over time, this aroma may change and get “funkier.”
TasTe: If the two breweries think of this beer as their friendship, then it’s a good, strong friendship. You can taste the two breweries’ personalities in this beer, and you’ll notice that it’s very drinkable right now; young, but drinkable. The flavors are bright and sharp. It’s very dry and almost evaporates from your mouth before you can get it down. It’s mixed orange, lemon, green apple, and lemongrass, with a touch of caramel and a hint of bubblegum and cinnamon coming through. It’s pretty mellow and balanced in its flavor. It has a nice, subtle complexity that isn’t going to shock your system, it will treat your tastebuds right.
finisH: The finish does leave a little bit of sweetness and “green” flavors, which are both good since you want your friends that way, right?
overall: Brux is great. There are lots of complex, subtle flavors in there that are all working well together now. Over time, the Brett in the bottle will help the beer change and evolve. We enjoyed drinking this beer now, so it’s going to be hard to save a bottle to see how it ages, but we’ll try. Two of the best breweries in the world created this symbolic beer. Drink it now with friends, and then drink some next year and the year after that, and discuss how the beer has changed—and how you’ve changed. Take notes on both.
Great now, greater down the road?
StatSBrewer: Sierra Nevada / Russian River
locaTion: Chico, CA
weB: www.sierranevada.com
sTyle: American Wild Ale
alcoHol percenT By volume: 8.3%
iBu: 15
can size: 750 ml. bottle
availaBiliTy: Year Round
price: $16.99
serving glass: Tulip
suggesTed serving Temp: 42-52° F
