This info from Todd at The Keg was lovingly stolen off another site. But, I am sure Todd won't mind.
Just in time for the holidaze:
Join us as we hold our 4th Annual Holiday Insanity beer tasting at Keg Liquors
Wednesday, December 17th from 5 - 8. (That's tomorrow people!!!)
How is this for a lineup:
Schlafly Christmas Ale
Schlafly Winter ESB
Schlafly Biere de Garde
Schlafly Barleywine (2007 Vintage)
Schlafly Imperial Stout (2007 Vintage)
Delirium Noel (2007 and 2008 Vintage)
Harpoon Winter Warmer
Avery Old Jubilation
Brooklyn Winter Ale
Samuel Smith Winter Welcome
Anchor Merry Christmas/Happy New Year 2008
Three Floyds Alpha Klaus
Orval
Chimay Grand Reserve
Ommegang Chocolate Indulgence
Redstone Vanilla & Cinnamon Mead
Great Divide Hibernation Ale
Breckenridge Christmas Ale
Boulder Never Summer Ale
Struise Tsjeeses
N'ice Chouffe (2005 and 2007 Vintages)
Left Hand Snow Bound
Ølfabrikken Winter Porter
Scaldis Noel
Harvey's Christmas Ale (2001 Vintage)
We will also have Belgian cheeses and chocolate for sampling as well.
There might be a few more surprises beers from the secret stash that will show up as well.
Seriously, anyone at all interested in good beer has to try and make it to this event. It is a guaranteed good time. Cheers, all.
Tuesday, December 16, 2008
Monday, December 15, 2008
That "A-Ha" moment
I thought I'd share a little bit about myself and my journey with beer. After all, it is that journey that has led me to this point. Beer is my life. I fall asleep thinking about it, and it is what I think about when I wake up. Part of that is because I work in the beer business. But, mostly it stems from the fact that I am obsessed with it on every level. So, where did all of this begin? Well, it all started in 2002 when I worked at Azalea.
There aren't many good things that came out of my experience at Azalea. Two things, though, stick out. I met one of my best friends, Justin, there. We bonded and became great friends, and he is now my partner in just about all things beer that I do. The second thing was that I was introduced to La Fin Du Monde.
Azalea, for the most part, had a fairly pedestrian beer menu. But, towards the end of my time there, they started to up their beer game. One of the first beers they added that was different and interesting was La Fin Du Monde from Unibroue. LFDM is a Belgian-style Triple, refermented in the bottle to give it a great champagne-like effervescence. At the time it was brought in, I didn't really drink beer. If I went out for the night with people from work, I nursed a Bud Light and mainly did shots. I loved tequila at the time. But, since we were selling LFDM at work, I thought I should at least taste it. It sounded interesting, and alot of people I worked with said that it was really good. So, I tried it and fell deeply in love. I knew it was modeled after Belgian beers, so I sought out every Belgian beer that I could get my hands on. When I would go over to friends houses and they would buy a bottle of wine to drink, I would buy a 750ml bottle of Chimay Blue. I quickly fell in love with the Trappists beers, such as Orval, Westmalle and, of course, Chimay. For the next year, this is what I drank. Then, someone, I don't remember who, told me that I should try Anderson Valley's Hop Ottin IPA.
Now, as much as I loved Belgian beers, I didn't know what an IPA was. But, I was given a free bottle, so, I gave it a shot. Well, that really was the beginning of the end. Nothing I had ever drank tasted quite like that. I loved this beer dearly, and still do to this day. On the back of the bottle, it is described as a Hophead's dream (or something to that effect). So, I decided that I must be a Hophead. From that point, it was all hops all the time. You couldn't cram enough hops into the beer for me.
And, that was it. Two beers and about a year settled my fate. To this day, my passion for beer is one of the only things in my life that has never wained (Beer and my love for my wife and my dogs).
The passion was there at that point, but I would have to give Len Stevens credit for alot of my growth in terms of my knowledge of beer. Len intrusted L&N's beer list to me, and it was that duty that introduced me to alot of different styles and started my knowledge of how to pair beer and food. My knowledge, as well as my passion, more than doubled in the three years that I did their beer list.
So, there it is. After L&N, I took a job at Whole Foods as their Beer Buyer, and from there I landed at Schlafly where I am today. This is all that I want to do. I will always be employed by something involving beer. I imagine being with Schlafly for quite a while. But, if I were ever to leave, it would be for a different job in this business. Beer has been very good for me and to me. I guess that this blog is just a way for me to give a little bit back. If this site inspires even one person to give craft beer a chance, I will count it a success.
If anyone else would like to share any of their stories of their awakening to craft beer, I'd love to hear them all. Shoot me an e-mail at 502bber@gmail.com. I will post them as they come in.
Long live craft beer. Until next time, Cheers all.
There aren't many good things that came out of my experience at Azalea. Two things, though, stick out. I met one of my best friends, Justin, there. We bonded and became great friends, and he is now my partner in just about all things beer that I do. The second thing was that I was introduced to La Fin Du Monde.
Azalea, for the most part, had a fairly pedestrian beer menu. But, towards the end of my time there, they started to up their beer game. One of the first beers they added that was different and interesting was La Fin Du Monde from Unibroue. LFDM is a Belgian-style Triple, refermented in the bottle to give it a great champagne-like effervescence. At the time it was brought in, I didn't really drink beer. If I went out for the night with people from work, I nursed a Bud Light and mainly did shots. I loved tequila at the time. But, since we were selling LFDM at work, I thought I should at least taste it. It sounded interesting, and alot of people I worked with said that it was really good. So, I tried it and fell deeply in love. I knew it was modeled after Belgian beers, so I sought out every Belgian beer that I could get my hands on. When I would go over to friends houses and they would buy a bottle of wine to drink, I would buy a 750ml bottle of Chimay Blue. I quickly fell in love with the Trappists beers, such as Orval, Westmalle and, of course, Chimay. For the next year, this is what I drank. Then, someone, I don't remember who, told me that I should try Anderson Valley's Hop Ottin IPA.
Now, as much as I loved Belgian beers, I didn't know what an IPA was. But, I was given a free bottle, so, I gave it a shot. Well, that really was the beginning of the end. Nothing I had ever drank tasted quite like that. I loved this beer dearly, and still do to this day. On the back of the bottle, it is described as a Hophead's dream (or something to that effect). So, I decided that I must be a Hophead. From that point, it was all hops all the time. You couldn't cram enough hops into the beer for me.
And, that was it. Two beers and about a year settled my fate. To this day, my passion for beer is one of the only things in my life that has never wained (Beer and my love for my wife and my dogs).
The passion was there at that point, but I would have to give Len Stevens credit for alot of my growth in terms of my knowledge of beer. Len intrusted L&N's beer list to me, and it was that duty that introduced me to alot of different styles and started my knowledge of how to pair beer and food. My knowledge, as well as my passion, more than doubled in the three years that I did their beer list.
So, there it is. After L&N, I took a job at Whole Foods as their Beer Buyer, and from there I landed at Schlafly where I am today. This is all that I want to do. I will always be employed by something involving beer. I imagine being with Schlafly for quite a while. But, if I were ever to leave, it would be for a different job in this business. Beer has been very good for me and to me. I guess that this blog is just a way for me to give a little bit back. If this site inspires even one person to give craft beer a chance, I will count it a success.
If anyone else would like to share any of their stories of their awakening to craft beer, I'd love to hear them all. Shoot me an e-mail at 502bber@gmail.com. I will post them as they come in.
Long live craft beer. Until next time, Cheers all.
Sunday, December 14, 2008
Beer 101: Styles - Witbier
It's not really the season for it, but this week I thought we'd go to one of the world's most classic and, currently, one of its most popular styles, the Witbier. Now, don't mistake that cloyingly sweet crap that comes out of Golden, CO for a true Belgian Wit. Sure, there are good American examples of the Wit, that just isn't one of them. Ommegang and Allagash, two breweries that specialize in Belgian style ales, make great examples of the style.
However, Wit's selection as style of the week was inspired by a trip I took last week to visit Upland Brewing in Bloomington, IN. Upland Wheat is the flagship beer of the brewery, and it is a great take on the Wit style. It pours a hazy straw yellow with a fruity nose that comes up out of a fluffy off white head. The spice in this beer is not as domineering as it is in some of the other examples of the style. You definitely get the orange peel and the coriander, but they are not standouts. They are simply two parts of the whole. It is that balance that makes this beer so damn drinkable. Some may turn up their nose because it is a session beer in the age of extreme. But, that'll just leave more for me to enjoy.
Enough of my yapping. Here are the specs for this style:
Witbier
Aroma: Moderate sweetness (often with light notes of honey
and/or vanilla) with light, grainy, spicy wheat aromatics, often
with a bit of tartness. Moderate perfumy coriander, often
with a complex herbal, spicy, or peppery note in the background.
Moderate zesty, citrusy orangey fruitiness. A low
spicy-herbal hop aroma is optional, but should never overpower
the other characteristics. No diacetyl. Vegetal, celerylike,
or ham-like aromas are inappropriate. Spices should
blend in with fruity, floral and sweet aromas and should not
be overly strong.
Appearance: Very pale straw to very light gold in color. The
beer will be very cloudy from starch haze and/or yeast, which
gives it a milky, whitish-yellow appearance. Dense, white,
moussy head. Head retention should be quite good.
Flavor: Pleasant sweetness (often with a honey and/or vanilla
character) and a zesty, orange-citrusy fruitiness. Refreshingly
crisp with a dry, often tart, finish. Can have a low wheat flavor.
Optionally has a very light lactic-tasting sourness. Herbalspicy
flavors, which may include coriander and other spices,
are common should be subtle and balanced, not overpowering.
A spicy-earthy hop flavor is low to none, and if noticeable,
never gets in the way of the spices. Hop bitterness is low to
medium-low (as with a Hefeweizen), and doesn’t interfere
with refreshing flavors of fruit and spice, nor does it persist
into the finish. Bitterness from orange pith should not be present.
Vegetal, celery-like, ham-like, or soapy flavors are inappropriate.
No diacetyl.
Mouthfeel: Medium-light to medium body, often having a
smoothness and light creaminess from unmalted wheat and
the occasional oats. Despite body and creaminess, finishes dry
and often a bit tart. Effervescent character from high carbonation.
Refreshing, from carbonation, light acidity, and lack of
bitterness in finish. No harshness or astringency from orange
pith. Should not be overly dry and thin, nor should it be thick
and heavy.
Overall Impression: A refreshing, elegant, tasty, moderate strength
wheat-based ale.
History: A 400-year-old beer style that died out in the 1950s; it
was later revived by Pierre Celis at Hoegaarden, and has
grown steadily in popularity over time.
Comments: The presence, character and degree of spicing and
lactic sourness varies. Overly spiced and/or sour beers are not
good examples of the style. Coriander of certain origins might
give an inappropriate ham or celery character. The beer tends
to be fragile and does not age well, so younger, fresher, properly
handled examples are most desirable. Most examples
seem to be approximately 5% ABV.
Ingredients: About 50% unmalted wheat (traditionally soft
white winter wheat) and 50% pale barley malt (usually Pils
malt) constitute the grist. In some versions, up to 5-10% raw
oats may be used. Spices of freshly-ground coriander and Curaçao
or sometimes sweet orange peel complement the sweet
aroma and are quite characteristic. Other spices (e.g., chamomile,
cumin, cinnamon, Grains of Paradise) may be used for
complexity but are much less prominent. Ale yeast prone to
the production of mild, spicy flavors is very characteristic. In
some instances a very limited lactic fermentation, or the actual
addition of lactic acid, is done.
Vital Statistics:
OG: 1.044 – 1.052
IBUs: 10 – 20
FG: 1.008 – 1.012
SRM: 2 – 4
ABV: 4.5 – 5.5%
Commercial Examples: Hoegaarden Wit, St. Bernardus
Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de
Bruges), Wittekerke, Allagash White, Blanche de Bruxelles,
Ommegang Witte, Avery White Rascal, Unibroue Blanche de
Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory
Whirlwind Witbier, Hitachino Nest White Ale
Upland's Wheat, and other beers, including Dragonfly IPA, Bad Elmer's Porter and their Lambic series are all available in Louisville at your better beer places. Pick up one soon and give them a shot. Or, next time you're in Bloomington, stop by for a pint. The crew at Upland is as good as they come and I am sure they will welcome all with open arms. Cheers, all.
However, Wit's selection as style of the week was inspired by a trip I took last week to visit Upland Brewing in Bloomington, IN. Upland Wheat is the flagship beer of the brewery, and it is a great take on the Wit style. It pours a hazy straw yellow with a fruity nose that comes up out of a fluffy off white head. The spice in this beer is not as domineering as it is in some of the other examples of the style. You definitely get the orange peel and the coriander, but they are not standouts. They are simply two parts of the whole. It is that balance that makes this beer so damn drinkable. Some may turn up their nose because it is a session beer in the age of extreme. But, that'll just leave more for me to enjoy.
Enough of my yapping. Here are the specs for this style:
Witbier
Aroma: Moderate sweetness (often with light notes of honey
and/or vanilla) with light, grainy, spicy wheat aromatics, often
with a bit of tartness. Moderate perfumy coriander, often
with a complex herbal, spicy, or peppery note in the background.
Moderate zesty, citrusy orangey fruitiness. A low
spicy-herbal hop aroma is optional, but should never overpower
the other characteristics. No diacetyl. Vegetal, celerylike,
or ham-like aromas are inappropriate. Spices should
blend in with fruity, floral and sweet aromas and should not
be overly strong.
Appearance: Very pale straw to very light gold in color. The
beer will be very cloudy from starch haze and/or yeast, which
gives it a milky, whitish-yellow appearance. Dense, white,
moussy head. Head retention should be quite good.
Flavor: Pleasant sweetness (often with a honey and/or vanilla
character) and a zesty, orange-citrusy fruitiness. Refreshingly
crisp with a dry, often tart, finish. Can have a low wheat flavor.
Optionally has a very light lactic-tasting sourness. Herbalspicy
flavors, which may include coriander and other spices,
are common should be subtle and balanced, not overpowering.
A spicy-earthy hop flavor is low to none, and if noticeable,
never gets in the way of the spices. Hop bitterness is low to
medium-low (as with a Hefeweizen), and doesn’t interfere
with refreshing flavors of fruit and spice, nor does it persist
into the finish. Bitterness from orange pith should not be present.
Vegetal, celery-like, ham-like, or soapy flavors are inappropriate.
No diacetyl.
Mouthfeel: Medium-light to medium body, often having a
smoothness and light creaminess from unmalted wheat and
the occasional oats. Despite body and creaminess, finishes dry
and often a bit tart. Effervescent character from high carbonation.
Refreshing, from carbonation, light acidity, and lack of
bitterness in finish. No harshness or astringency from orange
pith. Should not be overly dry and thin, nor should it be thick
and heavy.
Overall Impression: A refreshing, elegant, tasty, moderate strength
wheat-based ale.
History: A 400-year-old beer style that died out in the 1950s; it
was later revived by Pierre Celis at Hoegaarden, and has
grown steadily in popularity over time.
Comments: The presence, character and degree of spicing and
lactic sourness varies. Overly spiced and/or sour beers are not
good examples of the style. Coriander of certain origins might
give an inappropriate ham or celery character. The beer tends
to be fragile and does not age well, so younger, fresher, properly
handled examples are most desirable. Most examples
seem to be approximately 5% ABV.
Ingredients: About 50% unmalted wheat (traditionally soft
white winter wheat) and 50% pale barley malt (usually Pils
malt) constitute the grist. In some versions, up to 5-10% raw
oats may be used. Spices of freshly-ground coriander and Curaçao
or sometimes sweet orange peel complement the sweet
aroma and are quite characteristic. Other spices (e.g., chamomile,
cumin, cinnamon, Grains of Paradise) may be used for
complexity but are much less prominent. Ale yeast prone to
the production of mild, spicy flavors is very characteristic. In
some instances a very limited lactic fermentation, or the actual
addition of lactic acid, is done.
Vital Statistics:
OG: 1.044 – 1.052
IBUs: 10 – 20
FG: 1.008 – 1.012
SRM: 2 – 4
ABV: 4.5 – 5.5%
Commercial Examples: Hoegaarden Wit, St. Bernardus
Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de
Bruges), Wittekerke, Allagash White, Blanche de Bruxelles,
Ommegang Witte, Avery White Rascal, Unibroue Blanche de
Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory
Whirlwind Witbier, Hitachino Nest White Ale
Upland's Wheat, and other beers, including Dragonfly IPA, Bad Elmer's Porter and their Lambic series are all available in Louisville at your better beer places. Pick up one soon and give them a shot. Or, next time you're in Bloomington, stop by for a pint. The crew at Upland is as good as they come and I am sure they will welcome all with open arms. Cheers, all.
Saturday, December 13, 2008
Stone 11th Annniversary returns!!!!
Last night, I received the best news I have had in quite some time with regard to beer. In September of 2007, Stone Brewing out of Escondido, California released their annual anniversary beer. The commercial description goes a little something like this:
Our Stone 11th Anniversary Black IPA uses de-husked dark malt imported from Germany and American high alpha hop varieties, including Chinook, with Simcoe and Amarillo hops combined in the dry-hop. These ingredients combine to provide this beer with complex citrus and roast flavors, neither one overwhelming the other, but both intense enough to assure a totally unique and deep flavor profile. It's not a Porter, and it's not a Stout.
Upon release, I acquired a bottle, tried it, and proceeded to acquire at least an entire case worth of this magical nectar. Roasty, citrusy and hopped to Hell and back, this beer quickly became a favorite. In fact, most of that case worth of 22oz bombers was meant for cellaring, but the temptation proved too great. So, before the calendar rolled over to 2008, I had run through my supply, and I was heartbroken that this beer, a perennial top five-er, was gone...forever.
Then, upon visiting Liquor Barn in Lexington last night, I discovered, on the shelf, multiple bottles of Stone 11th Anniversary. I stopped for a few minutes, staring, convinced that my eyes were playing tricks on me. But no, Stone, apparently aged a certain number of cases of this beer and released it a year later. The best part is that you know these cases were cared for. They weren't "aged" in the back corner of some non-climate controlled warehouse. Stone cellared these themselves and released them.
Here is the "bad" news. I am not 100% certain if this is the case, but from what I understand, there are only 15 cases of this beer here in Louisville, and they are split up between the three Liquor Barn locations. That is not alot of beer, especially if the beer geeks, such as myself, catch wind of this soon. That allocation could be scooped up pretty quickly.
So, if you have never had this beer, do yourself a favor and grab a bottle. You won't be disappointed. If you have already had this beer, chances are, you didn't even read the rest of this post and you are already on your way to procure some bottles.
One final thing: I saw these bottles in Lexington. I have no guarantee that there are even any in Louisville, although I was told that there were. I will be confirming today and I will post an update either confirming or denying the legitimacy of what I was told. Cheers, all.
Tuesday, December 9, 2008
Tasting - Port Brewing
Last week, I sat down with Meghann and Fitz to do the first official 502Beer tasting. We were first going to do a tasting of some Imperial Stouts. However, for a bit of diversity, we opened up four beers I procured in Chicago from the Port Brewing Company. We tasted Panzer Imperial Pilsner, Hop 15 Imperial IPA, Shark Attack Triple Red Ale and 2008 Santa's Little Helper Imperial Stout.
Nice smokey taste
Very well balanced. Great beer.
****
Fitz: Look - Black, Opaque
Nose - Coffee, Chocolate, MALT!!!
Mouthfeel - Rich, Full Bodied, Clean, Not Cloying
Taste - Bacon fat, Chocolate, Coffee, Anise. The best of the night!!!
****1/2
Scott: Jet Black pour, with a tan head.
Coffee all over the nose with some baker's chocolate
Full Mouthfeel
Smokey, bacon, dark chocolate taste
Great balance, fantastic beer!!!
****1/2
It was a tough job, but we muscled through it.
Panzer Imperial Pilsner 9.5% ABV
Meghann: Golden color, spicy nose.
Lovely Malt Presence
Long Finish with a little hop bitterness at the end
***
Fitz: Look - Light, Straw Color
Nose - Biscuit, Malty, Lavender, Bay Leaf
Mouthfeel - Nice Carbonation, Medium Body, Clean Finish
Taste - Floral, Crisp, Old World Hops, Nice Malt Balance with Clean, Spicy finish.
***1/2
Scott: Golden, Honey color
Grainy, cereal nose. Flowery quality (lilac)
Sweet but balanced. Slight Spice and grapefruit
Full mouthfeel, finishes clean
***1/2
Hop 15 Imperial IPA
Meghann: Medium Amber color
Nice Malty nose
Strong hop presence without alot of bitterness in the finish
***
Fitz: Look - Orange, Amber
Nose - Piney, Cat Pee, Sweet Malt
Mouthfeel - Medium bodied, crisp, good carbonation
Taste - Hops, Sweet Malt, Long Piney Finish
***
Scott: Orange Amber color
Honeysuckle, apricot, orange and slight alcohol on the nose
Very balanced caramel sweetness, pine and a slight soapiness from the hops.
****
Shark Attack Triple Red Ale
Meghann: Dark Amber color
Big malt presence on the nose
Molasses
Strong malt presence without lingering bitterness
***
Fitz: Look - Red, Amber
Nose - Rice, Malt, Barley, Grape Nuts, Molasses
Mouthfeel - Lighter than expected, flat finish
Taste - Unbalanced malt with hop finish. Muddled "uncool" finish
**
Scott: Hazy, unfiltered Red brick color
Burnt Caramel, grapefruit, slightly boozy nose
Grainy, Malty, Slightly out of balance. More like a Barleywine.
**
Santa's Little Helper Imperial Stout 2008
Meghann: Black in color
Nice smokey taste
Very well balanced. Great beer.
****
Fitz: Look - Black, Opaque
Nose - Coffee, Chocolate, MALT!!!
Mouthfeel - Rich, Full Bodied, Clean, Not Cloying
Taste - Bacon fat, Chocolate, Coffee, Anise. The best of the night!!!
****1/2
Scott: Jet Black pour, with a tan head.
Coffee all over the nose with some baker's chocolate
Full Mouthfeel
Smokey, bacon, dark chocolate taste
Great balance, fantastic beer!!!
****1/2
So, there you go. If you find yourself in Southern California, or even up in Chicago, I'd definitely seek these beers out. For the most part, you can tell that we liked most of the beers, with Santa's Little Helper being the consensus for the best beer of the night. We didn't taste it that night, but Port's Wipeout IPA is one of the best representations of the "West Coast IPA" I have found.
If any of you would like to be a part of any of these tastings, just drop me a line at 502beer@gmail.com. Any and all participation will be welcomed and encouraged. Cheers, all.
Sunday, December 7, 2008
Beer 101: Styles - American IPA
Initially, I was going to start at the light end of the spectrum, and move toward the fuller bodied styles of beer. However, I think we'll just kind of randomly hit the styles. It'll be more interesting that way.
This week, we are highlighting probably my favorite style of beer. I prefer the American IPA to the Double IPA, because I usually want more than one beer, and sometimes more than one IIPA is just too much. Plus, I discovered Surly Furious a few months ago and it is now my favorite beer EVER. Furious is an American IPA that comes in at 6.5% ABV and 100+ IBUs. They brew it with Scottish malts, that contribute a rich, never cloying, sweetness to balance out all of those Amarillo and Simcoe hops. It is simply divine. But enough about one beer, check out the American IPA as a style:
American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral,
perfume-like, resinous, piney, and/or fruity character derived
from American hops. Many versions are dry hopped
and can have an additional grassy aroma, although this is not
required. Some clean malty sweetness may be found in the
background, but should be at a lower level than in English
examples. Fruitiness, either from esters or hops, may also be
detected in some versions, although a neutral fermentation
character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish
copper; some versions can have an orange-ish tint.
Should be clear, although unfiltered dry-hopped versions may
be a bit hazy. Good head stand with white to off-white color
should persist.
Flavor: Hop flavor is medium to high, and should reflect an
American hop character with citrusy, floral, resinous, piney or
fruity aspects. Medium-high to very high hop bitterness, although
the malt backbone will support the strong hop character
and provide the best balance. Malt flavor should be low to
medium, and is generally clean and malty sweet although
some caramel or toasty flavors are acceptable at low levels. No
diacetyl. Low fruitiness is acceptable but not required. The
bitterness may linger into the aftertaste but should not be
harsh. Medium-dry to dry finish. Some clean alcohol flavor
can be noted in stronger versions. Oak is inappropriate in this
style. May be slightly sulfury, but most examples do not exhibit
this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel
without hop-derived astringency, although moderate to
medium-high carbonation can combine to render an overall
dry sensation in the presence of malt sweetness. Some smooth
alcohol warming can and should be sensed in stronger (but
not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately
strong American pale ale.
History: An American version of the historical English style,
brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for
single-temperature infusion mashing); American hops; American
yeast that can give a clean or slightly fruity profile. Generally
all-malt, but mashed at lower temperatures for high attenuation.
Water character varies from soft to moderately sulfate.
Versions with a noticeable Rye character (“RyePA”)
should be entered in the Specialty category.
Vital Statistics:
OG: 1.056 – 1.075
IBUs: 40 – 70
FG: 1.010 – 1.018
SRM: 6 – 15
ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA,
Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha
King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory
Hop Devil, Sierra Nevada Celebration Ale, Anderson
Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s
Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
My Favorites in this style:
1. - Surly Furious
2. - AleSmith IPA
3. - Three Floyds Alpha King
4. - Bell's Two Hearted
5. - Anderson Valley Hop Ottin
This week, we are highlighting probably my favorite style of beer. I prefer the American IPA to the Double IPA, because I usually want more than one beer, and sometimes more than one IIPA is just too much. Plus, I discovered Surly Furious a few months ago and it is now my favorite beer EVER. Furious is an American IPA that comes in at 6.5% ABV and 100+ IBUs. They brew it with Scottish malts, that contribute a rich, never cloying, sweetness to balance out all of those Amarillo and Simcoe hops. It is simply divine. But enough about one beer, check out the American IPA as a style:
American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral,
perfume-like, resinous, piney, and/or fruity character derived
from American hops. Many versions are dry hopped
and can have an additional grassy aroma, although this is not
required. Some clean malty sweetness may be found in the
background, but should be at a lower level than in English
examples. Fruitiness, either from esters or hops, may also be
detected in some versions, although a neutral fermentation
character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish
copper; some versions can have an orange-ish tint.
Should be clear, although unfiltered dry-hopped versions may
be a bit hazy. Good head stand with white to off-white color
should persist.
Flavor: Hop flavor is medium to high, and should reflect an
American hop character with citrusy, floral, resinous, piney or
fruity aspects. Medium-high to very high hop bitterness, although
the malt backbone will support the strong hop character
and provide the best balance. Malt flavor should be low to
medium, and is generally clean and malty sweet although
some caramel or toasty flavors are acceptable at low levels. No
diacetyl. Low fruitiness is acceptable but not required. The
bitterness may linger into the aftertaste but should not be
harsh. Medium-dry to dry finish. Some clean alcohol flavor
can be noted in stronger versions. Oak is inappropriate in this
style. May be slightly sulfury, but most examples do not exhibit
this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel
without hop-derived astringency, although moderate to
medium-high carbonation can combine to render an overall
dry sensation in the presence of malt sweetness. Some smooth
alcohol warming can and should be sensed in stronger (but
not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately
strong American pale ale.
History: An American version of the historical English style,
brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for
single-temperature infusion mashing); American hops; American
yeast that can give a clean or slightly fruity profile. Generally
all-malt, but mashed at lower temperatures for high attenuation.
Water character varies from soft to moderately sulfate.
Versions with a noticeable Rye character (“RyePA”)
should be entered in the Specialty category.
Vital Statistics:
OG: 1.056 – 1.075
IBUs: 40 – 70
FG: 1.010 – 1.018
SRM: 6 – 15
ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA,
Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha
King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory
Hop Devil, Sierra Nevada Celebration Ale, Anderson
Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s
Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
My Favorites in this style:
1. - Surly Furious
2. - AleSmith IPA
3. - Three Floyds Alpha King
4. - Bell's Two Hearted
5. - Anderson Valley Hop Ottin
Saturday, December 6, 2008
Beer in the News - 12/6/08
Here are a few new newsbits from the world of beer:
-Some people do the dumbest things while on beer runs
-Here are some very cool bottle openers
-Stupid Blue Laws. Who wants to drink 3.2 beer anyway?
-Say what you will about Sam Adams, but they have done alot for the craft beer industry.
-Yeah, but what was the beer? If it was a case of Westy 12, wouldn't that be justifiable homicide?
-Some people do the dumbest things while on beer runs
-Here are some very cool bottle openers
-Stupid Blue Laws. Who wants to drink 3.2 beer anyway?
-Say what you will about Sam Adams, but they have done alot for the craft beer industry.
-Yeah, but what was the beer? If it was a case of Westy 12, wouldn't that be justifiable homicide?
Santa "Chlaus" comes to the Nachbar!!!
Be sure to stop by the Nachbar tonight and grab yourself a pint of Samichlaus. This will be a one keg affair, and you don't want to miss it. For those who missed the previous post about Samichlaus, here is a refresher:
The once strongest beer in the world is back ! Brewed only once a year on December 6. Samichlaus is aged for 10 months before bottling. This beer is perhaps the rarest in the world. Samichlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish. Serve with hardy robust dishes and desserts, particulary with chocolates, or as an after dinner drink by itself. Brewed under the exclusive licence of Feldschlösschen-Hürlimann-Holding, Switzerland.
Remember, the beer was brewed exactly one year ago today. It would be rude to not stop by and drink it. A pint will set you back $8.50, but for a 14% beer, you could do alot worse.
I would be there myself, but I had too much fun last night with Nachbar's $2 Two Hearted promotion. My liver needs a break. Have good one, all. Cheers.
The once strongest beer in the world is back ! Brewed only once a year on December 6. Samichlaus is aged for 10 months before bottling. This beer is perhaps the rarest in the world. Samichlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish. Serve with hardy robust dishes and desserts, particulary with chocolates, or as an after dinner drink by itself. Brewed under the exclusive licence of Feldschlösschen-Hürlimann-Holding, Switzerland.
Remember, the beer was brewed exactly one year ago today. It would be rude to not stop by and drink it. A pint will set you back $8.50, but for a 14% beer, you could do alot worse.
I would be there myself, but I had too much fun last night with Nachbar's $2 Two Hearted promotion. My liver needs a break. Have good one, all. Cheers.
Wednesday, December 3, 2008
Nachbar Update
James from the Nachbar has a few updates for us:
-First, they have a keg of Samichlaus that is waiting to be tapped. For those of you that don't know what Samichlaus is, it is a high gravity lager (no, not like Steel Reserve). Here is the commercial description of it:
The once strongest beer in the world is back ! Brewed only once a year on December 6. Samichlaus is aged for 10 months before bottling. This beer is perhaps the rarest in the world. Samichlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish. Serve with hardy robust dishes and desserts, particulary with chocolates, or as an after dinner drink by itself. Brewed under the exclusive licence of Feldschlösschen-Hürlimann-Holding, Switzerland.
They are considering tapping it on Saturday, as it would be exactly one year after it was brewed. But, no word on whether or not that will actually happen. We'll keep you updated if we find out one way or the other.
James continues:
We're also waiting on kegs of Schlenkerla Marzen, which we ordered in late August and kegs of Mahr's Christmas Bock. Supposedly Mahr's is the only microbrewed German beer available in the US.
Bottle-wise, we've ordered some Cantillon Geuze, Mikkeller Beer Geek Breakfast, Haandbryggeriet Dark Force and Norse Porter, Fantome Noel and Drie Fontienen Oude Geuze in bottles. (editor's note: this will be the first time that these beers will be available in Kentucky!!!)
That's what we got going on. Our drafts change weekly and our bottle list has met critical mass, yet continues to grow (I now understand federal budgeting...).
Finally, this Sunday the Nachbar welcomes Pokey LaFarge back to town. Never seen him live, but I hear it is a great time. Show starts between 9 and 10. Check it out.
Thanks James, for the info. Cheers, all.
-First, they have a keg of Samichlaus that is waiting to be tapped. For those of you that don't know what Samichlaus is, it is a high gravity lager (no, not like Steel Reserve). Here is the commercial description of it:
The once strongest beer in the world is back ! Brewed only once a year on December 6. Samichlaus is aged for 10 months before bottling. This beer is perhaps the rarest in the world. Samichlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish. Serve with hardy robust dishes and desserts, particulary with chocolates, or as an after dinner drink by itself. Brewed under the exclusive licence of Feldschlösschen-Hürlimann-Holding, Switzerland.
They are considering tapping it on Saturday, as it would be exactly one year after it was brewed. But, no word on whether or not that will actually happen. We'll keep you updated if we find out one way or the other.
James continues:
We're also waiting on kegs of Schlenkerla Marzen, which we ordered in late August and kegs of Mahr's Christmas Bock. Supposedly Mahr's is the only microbrewed German beer available in the US.
Bottle-wise, we've ordered some Cantillon Geuze, Mikkeller Beer Geek Breakfast, Haandbryggeriet Dark Force and Norse Porter, Fantome Noel and Drie Fontienen Oude Geuze in bottles. (editor's note: this will be the first time that these beers will be available in Kentucky!!!)
That's what we got going on. Our drafts change weekly and our bottle list has met critical mass, yet continues to grow (I now understand federal budgeting...).
Finally, this Sunday the Nachbar welcomes Pokey LaFarge back to town. Never seen him live, but I hear it is a great time. Show starts between 9 and 10. Check it out.
Thanks James, for the info. Cheers, all.
Flanagan's Update
Ashley Issacs, the Bar Manager of Flanagan's sent us this update on some upcoming events:
First of all, I hope you all had a wonderful Thanksgiving! I'm sure spending all that time with family has got a few of you ready for a nice cold beer! Tomorrow, Dec. 2nd we are celebrating our 9 YEAR ANNIVERSARY here at Flanagan's, and what better way than with an exquisite beer? At 6:00, we will tap a keg of something very special, a one-of-a-kind brew... Double Barrel. BBC Brewery proudly reached deep within its cellar and dusted off a barrel that has rested for some 38 months. This dark liquid was laid to rest in a freshly dumped Bourbon Barrel from the first Batch of Bourbon Barrel Stout ever brewed. One year later, the Brew Crew brought her up and transferred the liquid into a twenty-seven year bourbon barrel freshly dumped that day. It has rested now in its final dominion for two additional years. This liquid started out as a gentle stout, and through time has transformed into a fiendish hellion, frenzied with big notes of oak, plum, raisin. Finishing hints of sherry, port, tobacco, and heat on the backside of the pallet keeps this stout ever changing throughout the experience. We really hope you can join in the festivities and wish us a happy anniversary!
Unfortunately, I got this update a day too late for you all to get over and try the BBC Double Barrel Stout. I could have kept it out, but I wanted everyone to be aware of it so that they can keep an eye out for any other kegs that might pop up. This beer is something special. Silky and slightly creamy on the palate, it shows notes of coconut, vanilla and dark chocolate. I was very impressed by it. Anyway, hopefully we'll see it somewhere else sooner rather than later. Who knows, maybe next year at Flanagan's 10th anniversary they'll have a 4 year old version.
On Thursday, Dec. 4th we will continue our Thursday Night Pint Night. We tap the keg at 7:00 and only the first 50 get to keep the glass, so get here early! This week is N'ice Chouffe, a strong dark beer that will warm you up during the winter months. It is spiced with thyme and curacao, and has a light hop taste. N'ice Chouffe is a well-balanced beer, unfiltered and re-fermented in the keg. Just the 10% abv alone will keep you warm!
Saturday, Dec. 6th is St. Nicholas day. This is the one day a year when the Eggenburg brewery in Austria brews Samichlaus. Once strongest beer in the world, Samichlaus is aged for 10 months before bottling. This beer is perhaps the rarest in the world. It's an extraordinary synergy of scent and taste, with light malty notes of vanilla, apple cider, toffee, chocolate, oak, and spirited suggestion of matured brandy, sherry and port in its character. This intense flavor is lightened at the finish by a pronounced glow of peppery liquor, an exceptional flavor that lingers long after each sip. Come in for dinner and treat yourself to an early Christmas present, a glass of Samichlaus!
The following Thursday, December 11th, will be the WORLD PREMIERE RELEASE PARTY for Schlafly Bourbon Barrel Ale! We will be the only place to get this brew until March of 2009! I know how much you guys like trying new beers first, so I try to get them here for you. The Bourbon Barrel Ale will be tapped at 7:00, then at 8:30 we will tap a keg of their seasonal, Schlafly Winter ESB. Now, I'm not sure if you guys remember this brew from last year, but it was absolutely excellent! We will also have glassware with each of the brews. It's going to be an awesome night!
Don't forget, Brendan's does their Pint Night on Tuesdays at 6:00, and O'sheas does theirs on Wednesdays at 7:00, so you can get the entire O'sheas Family of Pubs experience!
In addition to these events, Ashley sent us a skeleton calendar for the rest of the month:
Saturday December 13th 2-10 p.m. - New Albanian Brewing Company Winter Release Party, 4 beers on tap including 2 exclusively here (Naughty Claus and Bonfire of the Valkaries), 4 bands playing
Thursday December 18th @ 7 p.m. - Gouden Carolus Noel (glassware and will have a rep here)
Tuesday December 23rd @ 7 p.m. - Delirium Noel (glassware)
Thanks, Ashley. Cheers.
First of all, I hope you all had a wonderful Thanksgiving! I'm sure spending all that time with family has got a few of you ready for a nice cold beer! Tomorrow, Dec. 2nd we are celebrating our 9 YEAR ANNIVERSARY here at Flanagan's, and what better way than with an exquisite beer? At 6:00, we will tap a keg of something very special, a one-of-a-kind brew... Double Barrel. BBC Brewery proudly reached deep within its cellar and dusted off a barrel that has rested for some 38 months. This dark liquid was laid to rest in a freshly dumped Bourbon Barrel from the first Batch of Bourbon Barrel Stout ever brewed. One year later, the Brew Crew brought her up and transferred the liquid into a twenty-seven year bourbon barrel freshly dumped that day. It has rested now in its final dominion for two additional years. This liquid started out as a gentle stout, and through time has transformed into a fiendish hellion, frenzied with big notes of oak, plum, raisin. Finishing hints of sherry, port, tobacco, and heat on the backside of the pallet keeps this stout ever changing throughout the experience. We really hope you can join in the festivities and wish us a happy anniversary!
Unfortunately, I got this update a day too late for you all to get over and try the BBC Double Barrel Stout. I could have kept it out, but I wanted everyone to be aware of it so that they can keep an eye out for any other kegs that might pop up. This beer is something special. Silky and slightly creamy on the palate, it shows notes of coconut, vanilla and dark chocolate. I was very impressed by it. Anyway, hopefully we'll see it somewhere else sooner rather than later. Who knows, maybe next year at Flanagan's 10th anniversary they'll have a 4 year old version.
On Thursday, Dec. 4th we will continue our Thursday Night Pint Night. We tap the keg at 7:00 and only the first 50 get to keep the glass, so get here early! This week is N'ice Chouffe, a strong dark beer that will warm you up during the winter months. It is spiced with thyme and curacao, and has a light hop taste. N'ice Chouffe is a well-balanced beer, unfiltered and re-fermented in the keg. Just the 10% abv alone will keep you warm!
Saturday, Dec. 6th is St. Nicholas day. This is the one day a year when the Eggenburg brewery in Austria brews Samichlaus. Once strongest beer in the world, Samichlaus is aged for 10 months before bottling. This beer is perhaps the rarest in the world. It's an extraordinary synergy of scent and taste, with light malty notes of vanilla, apple cider, toffee, chocolate, oak, and spirited suggestion of matured brandy, sherry and port in its character. This intense flavor is lightened at the finish by a pronounced glow of peppery liquor, an exceptional flavor that lingers long after each sip. Come in for dinner and treat yourself to an early Christmas present, a glass of Samichlaus!
The following Thursday, December 11th, will be the WORLD PREMIERE RELEASE PARTY for Schlafly Bourbon Barrel Ale! We will be the only place to get this brew until March of 2009! I know how much you guys like trying new beers first, so I try to get them here for you. The Bourbon Barrel Ale will be tapped at 7:00, then at 8:30 we will tap a keg of their seasonal, Schlafly Winter ESB. Now, I'm not sure if you guys remember this brew from last year, but it was absolutely excellent! We will also have glassware with each of the brews. It's going to be an awesome night!
Don't forget, Brendan's does their Pint Night on Tuesdays at 6:00, and O'sheas does theirs on Wednesdays at 7:00, so you can get the entire O'sheas Family of Pubs experience!
In addition to these events, Ashley sent us a skeleton calendar for the rest of the month:
Saturday December 13th 2-10 p.m. - New Albanian Brewing Company Winter Release Party, 4 beers on tap including 2 exclusively here (Naughty Claus and Bonfire of the Valkaries), 4 bands playing
Thursday December 18th @ 7 p.m. - Gouden Carolus Noel (glassware and will have a rep here)
Tuesday December 23rd @ 7 p.m. - Delirium Noel (glassware)
Thanks, Ashley. Cheers.
Tuesday, December 2, 2008
Beer in the News - 12/2/08
A few beer articles from around the country:
-Here's a nice article in the New Yorker about one of our favs, Dogfish Head and its founder, Sam Calagione
-An article on Holiday beers from the Milwaukee Journal-Sentinel
-Wow, some people are just plain stupid
-Can beer save us all?
-Also, I don't have a link to it, but check out the current issue of Louisville Food & Dining when you get a chance. Roger Baylor from the New Albanian Brewing Company wrote an article on winter seasonal beers. Roger's writing is always a good read.
-Finally, if you can catch it, Tonight (Tuesday 12/2) on Discovery, The show "Dirty Jobs" is harvesting hops in Yakima Valley, WA. If you can't catch it tonight, I am sure that they will re-run it into perpetuity.
-Here's a nice article in the New Yorker about one of our favs, Dogfish Head and its founder, Sam Calagione
-An article on Holiday beers from the Milwaukee Journal-Sentinel
-Wow, some people are just plain stupid
-Can beer save us all?
-Also, I don't have a link to it, but check out the current issue of Louisville Food & Dining when you get a chance. Roger Baylor from the New Albanian Brewing Company wrote an article on winter seasonal beers. Roger's writing is always a good read.
-Finally, if you can catch it, Tonight (Tuesday 12/2) on Discovery, The show "Dirty Jobs" is harvesting hops in Yakima Valley, WA. If you can't catch it tonight, I am sure that they will re-run it into perpetuity.
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