Beer on the Brain

Beer of the Week

noreply@blogger.com (Amber) — Mon, 13 Sep 2010 14:29:00 +0000

Over the past six months I have found a love of sour and wild beers. A stand out amongst crowd has been Flat Earth’s Extra Medium. Flat Earth, a St. Paul brewery which has been featured by us before, has done it again with this sour cherry beer.

I first got to try this tasty brew at the Muddy Pig and it has had a place on their taps as well as my heart for the past few months. Muddy Pig has become a frequent hang out for Ryan and I since our move to St. Paul and bringing great beers like Extra Medium is why. This is the description from Flat Earth's website:

This American wild ale was brewed using a blended strain of yeast that created this unique and refreshing beer. Brewed in the summer and allowed to age in an unjacketed tank for a year to fully develop its flavors. Extra Medium has an aroma of tart cherries, lemon and a slight inner city funk. It is refreshingly tart and sour with hints of orange marmalade, whiskey and citrus rind. Extra medium pairs well with salads, pungent cheeses and angel food cake.

The first thing that grabs you is the rich red color of this cloudy beer. The smell is an intoxicating blend of pungent yeast with notes of cherry, cranberry and apple cider vinegar. The carbonation is light which I prefer in sours. The taste is full a bodied sour cherry, with a yeasty vinegar and lemon notes. The sour taste is there but blends nicely with some malty sweetness.

This is an everyman’s kind of sour as opposed to some of the stronger tasting varieties. Wild but still palatable. If you haven’t been able to get into sours or wild beers I strongly suggest this one to help you appreciate the style.

Links of Interest:

Flat Earth Brewery

Muddy Pig

The Great Taste of the Midwest 2010

noreply@blogger.com (RyanSimatic) — Fri, 20 Aug 2010 19:44:00 +0000

As we mentioned here, each year the Madison Homebrewers and Tasters Guild holds a beer festival called The Great Taste of the Midwest ("GT"). Breweries are generally limited to the Midwest (although this year I saw two from Kentucky; I'm not sure if that's technically the Midwest), so it's not just a clever name.

The GT is held on the second Sunday of August at Olin-Turville Park on the shores of Lake Monona. The park setting is ideal, and the view of Wisconsin's capital is magnificent. There may be some more impressive locations for beer festivals (Breckenridge), but the GT is definitely towards the top of the list. I could live the rest of my life without going to another beer fest in a parking lot.

2010 was the 24th year of the festival and this year's fest featured some modifications that really improved the experience.

First, the "Real Ale Tent" was moved to the front of the fest for easy access. The Real Ale Tent is certainly one of the highlights, and deserves its spot at the front. The tent features cask-conditioned beer served directly from the firkin. This year's Real Ale Tent had notable offerings from Surly, New Holland, Jolly Pumpkin, and Flat Earth Brewery, amongst others.

Second, instead of having three giant tents, the fest now has five smaller tents. This allows traffic to flow much smoother. More time enjoying the beers and the park; less time standing in line for beer.

Included in the entry fee for the GT is a $1 taxi ride to anywhere in the county. Every beer fest in America should offer something similar. Period. This year we chose to walk, but it's nice to know the option is there. Chug Responsibly.

On to the highlights...

Some of this year's notable brews were:

Surly Cedar-aged Cynic. Wow. What more can I say? This one was available in the Real Ale Tent, and the cask-conditioning treated this beer exceptionally well. Lemony, with pine notes, and a slight banana smell. Cynic on its own is an exceptional saison; the cedar aging kicks it up a notch.

Surly Darkness. Surly's elusive Russian Imperial Stout was also available in the Real Ale Tent. You've had it; it's awesome. Guess what, it's awesome out of the firkin too.

Founder's Canadian Breakfast Stout/Kentucky Breakfast Stout. Canadian is aged in maple barrels, Kentucky in bourbon barrels. I preferred the Canadian, but they were both exceptional. You can't really go wrong with Founder's Breakfast Stout as your building block. Coffee notes, chocolate hints, a roasty malt backbone. The breakfast of champions.

Fathead IPA. From Fathead's brewpub in Ohio. I have to say I was rather impressed. You don't usually find a brewpub that competes with the West Coast big boys (Minneapolis' own Town Hall notwithstanding), but Fatheads holds its own. In fact, Fathead's Headhunter IPA won first place at the 2009 West Coast IPA festival. Very bitter with nice floral hop notes. If you're at the Cleveland airport, it's not too far away.

Central Waters Illumination. A double-IPA with Galena, Chinook, Simcoe and
Centennial hops. Flowery and crisp. Tasted great as the day was getting hot.

Sam Adams Utopia. Ok, it wasn't really the best beer in the world. It has a really nice maple flavor, but it's more like drinking a liqueur than a beer. Maybe because it's 20% ABV? From the perspective of novelty, it was very cool that they offered this on tap.

Flat Earth Tripel. They don't brew this beer enough. Don't let the very light blond color fool you, this has an exceptional taste to back it up. Honey sweetness with hints of peach and apricot. Smooth big mouthfeel.

Keg Man! "A friend of Lakefront Brewery" in his own words, this guy was walking around the fest with a corny keg strapped to his back. Inside? Lakefront's Pumpkin lager. It's not the best pumpkin beer in the world, but neither is it the worst. I had to have some, once again, for the sake of novelty. More brewers should do this! After all, when I'm walking from one beer sampling station to another, I could use a beer.

The Bell's Tent. If your microbrewery has been around for 25 years, you deserve your own tent. Bell's really went all out, offering about 18 beers, including Hop Slam, 25th Anniversary Ale, Batch 9000, Eccentric Ale 2008, and many more. Not only did Bell's have their own tent, but they had a great location near the lake. Here's to another 25!

The Schell's Bus! If you're impressed that Bell's has been around for 25 years, you'll be astounded to know that the August Schell brewery of New Ulm, Minnesota, has been around for 150! I can't say I'm a huge fan of their beers, but hey, that bus is awesome!

Needless to say, after doing our beer fest duty and sampling the rarest high-gravity ales the Midwest has to offer, the day started to deteriorate amidst the rising heat, large pours, and bourbon-barrel everything. Somebody had been feeding alcohol to these animals! As a matter of fact, I believe we reached our beer fest zenith after chugging a few Bourbon Barrel Stouts. At that point it was either us of the bourbon barrels. We did what we had to do.

Looking forward to 2011! The 25th Anniversary of the Great Taste!

(Special Shout-Out to Colin & Cathy for the tickets!)

Great Taste of the Midwest 2010 (Eve)

noreply@blogger.com (RyanSimatic) — Thu, 19 Aug 2010 19:18:00 +0000

For those of you who are in the dark, beer-wise (I don't mean Guinness), each year the Madison, Wisconsin Homebrewers and Tasters Guild puts on its annual beer-fest, the Great Taste of the Midwest ("GT"). The GT brings in brewers from all around the midwest eager to sample their wares. This fest featured 115 breweries sampling around 500 total beers.

As the festival has grown over its 24 years, the evening before the GT has evolved into a festival of its own, with brewers rolling into town a day early to take over the taps at local bars.

This year BOTB was onhand to partake in the pre-GT festival (known locally as "Beer Fest Eve"). And partake we did.

The evening started off at the new "Gastro Cantina" called King & Mane.

As was the case in previous years, when the space was known as "The Local," Michigan based New Holland Brewing came in to take over. New Holland took over the entire selection of taps, offering a bevy of different brews.

BOTB started off with a Koelsch style beer as to compliment dinner. No need to swing for the fences on the first pitch. The Koelsch was excellent: crisp, clean, and fruity, with just a hint of hops. The Germans would be proud.

The Koelsch was quickly followed up with a small pour of the Imperial Hatter, a double-down on New Holland's flagship Mad Hatter IPA. The Imperial Hatter was darker and maltier than its cousin, with a huge bouquet of citrus hops.

After the Imperial, we switched to a cask conditioned version of the Mad Hatter called "Cask Hatter." The cask conditioning gave the Hatter a smoother mouthfeel and allowed the hops some breathing room. I had always thought that the hop profile of the Mad Hatter was a little muddled (but only a little). The cask allowed you to taste some distinct floral notes. Yum!

Then BOTB headed over to Brickhouse BBQ which was hosting Wisconsin based Central Waters and Michigan based Short's.

Never having had the pleasure of trying Short's, we started with their IPA. It was a disappointment. Perhaps because the brewing world is awash in notable IPAs, the bar is fairly high. Short's was bitter, but without the nice hop profile found in quality IPAs. Short's IPA was well-hopped, but not hopped well.

We followed that up with Short's "Key Lime." I don't know why we were expecting this one to be tasty. In brewing there's a fine line between pushing the boundaries of the classic styles and making kitchy, novelty swill. It's hard to describe this one. It had a pale ale body, but with an odd graham cracker taste along side a tart acid taste. This one was truly awful.

The lone bright spot of Brickhouse was Central Waters' Peruvian Morning, a A Bourbon Barrel aged Imperial Stout made with coffee. You can taste coffee, of course, but also tobacco and vanilla. Rich and complex, this is creativity done right.

This it was on to Maduro, the perennial host of Bell's Brewery. Perhaps it was because of their 25th Anniversary, but Bell's went all out this year. There were pints of Hop Slam for $4; there were rarity's like Bell's rye beer, Kal-Haven; there was a Biere de Garde, La Pianiste; hell there was even Larry Bell! Cigars were smoked, pints were raised, and toasts were made to 25 years of Bell's brewing, Maduro, Madison, and the Great Taste of the Midwest.

It was the perfect ending to get us ready to tackle the fest on the following day. I think I even heard a group of people chanting "Lar-ry! Lar-ry! Lar-ry!" I might have even heard a "U-S-A!" chant. U-S-A indeed.

Brooklyn in MN

noreply@blogger.com (RyanSimatic) — Tue, 17 Aug 2010 14:32:00 +0000

I was notified by our future Senior East Coast correspondent Jacob Hoffman that Brooklyn brewing is coming to Minnesota. After greeting O'Dells and Deschutes in the same year, what more could we ask for?

Also, those Great Taste of the Midwest Reviews are coming soon. We just have to compile the photos.

Great Taste of the Midwest - Coming Soon

noreply@blogger.com (RyanSimatic) — Mon, 16 Aug 2010 14:50:00 +0000

We didn't hit you with a beer of the week last week, but we have something big to make up for it. BOTB attended this year's Great Taste of the Midwest, held annually in Madison, Wisconsin. The fest is one of the countries largest, hosting over 100 brewers from all across the Midwest. We're talking hundreds of beers.

Once we get some of the pictures arranged, expect a full review of the festivities including "Beer Fest Eve" held at bars around Madison.

Minneapolis Hops To It

noreply@blogger.com (RyanSimatic) — Wed, 04 Aug 2010 13:48:00 +0000

The Minneapolis City Council is considering an ordinance change that would allow breweries to sell growlers directly from their stock without going through a distributor. According to the Star Tribune, growler sales can add up to and extra $268 per barrel, making a start-up brewery a little easier to manage.

St. Paul's Flat Earth Brewing already sells growlers direct from the brewery. St. Paul was a step ahead of its bigger Twin, approving the growler change in 2006.

Here's hoping that Minneapolis sprouts a few new breweries.

Beer of the Week

noreply@blogger.com (RyanSimatic) — Tue, 03 Aug 2010 14:49:00 +0000

Summit Brewing of Saint Paul is now on the fourth installment of their "Unchained" series.

Judging by the strength of the series, Summit should have come unchained long ago. While some of the Summit fleet seem like afterthoughts (IPA, Grand Lager), you can taste the passion in the Unchained series. The Koelsch is particularly good and has been receiving praise from across the beer community.

This week's BOTW is Unchained #4, a Belgian Style Golden Ale. It pours a straw color with a small white head somewhat smaller than other Belgian Golds (which tend to have giant heads).

The smell is fruity, yeasty and sweet. What are those fruits in there? Pear? Grape? There is definitely a hint of banana. There is a lot going on in the nose of this beer.

The taste is like the smell: fruity and sweet. Besides the sweetness, the beer has a complex yeast taste that is true to style. I think I can pick up subtle toffee notes from time to time.

While some Belgian Golds have a strong aftertaste, this one is relatively crisp. The pleasantly mild aftertaste makes this brew go down quickly.

My main complaint with this beer is that it is too sweet. Did the yeast not eat enough of the candi sugar? A little extra fermentation might add to the strength (literally) of this beer. Overall, another worthy effort in the Unchained series. I can't wait for #5.

Recipes On The Brain

noreply@blogger.com (Amber) — Tue, 03 Aug 2010 14:22:00 +0000

Looking for something new to bring to your summer picnics this year? Try my new recipe for Beer Cheese Deviled Eggs.

Ingredients:

- 6 Hardboiled Eggs
- 0.5 Tablespoon of Mayonnaise
- 1.5 Tablespoons of a Medium Bodied Amber Beer
- 2.5 Tablespoons of Finely Shredded Sharp Cheddar (I used a zester for mine)
- 1 Teaspoon of Dijon Mustard
- 1 Teaspoon of Horse Radish
- 1 Teaspoon of Worcestershire Sauce
- Pinch of Garlic Salt
- Pinch of Nutmeg
- Pinch of Chili Powder
- Green Onion for Topping
- Bacon for Topping

Directions:

Remove the eggs from the shells and cut them in half the long way. Remove the yolks and put in them in a bowl. Add all the other ingredients except for the green onion and bacon to the bowl with the yolks and whisk them together until it is smooth. Use a spoon or pastry bag to fill the white with the yolk mixture.

Add a piece of bacon and green onion as a topping and enjoy!

The Best of the Best

noreply@blogger.com (RyanSimatic) — Tue, 27 Jul 2010 17:59:00 +0000

Thefullpint.com is conducting a poll to see what is the best IPA in country.

There are some heavy hitters on the list, including Stone, Lagunitas, Two Hearted, Hop Devil, Dogfish Head 60, and Racer 5.

Of note though is the little Minneapolis brew pub that could, Town Hall.

Although thefullpint.com is based out of Southern California, Town Hall's Masala Mama IPA somehow made the list. While some other quality IPAs are left to compete as "write-ins," Town Hall is playing the field with the West Coast big boys.

Congratulations to Town Hall. You've obviously made an impression on someone.

P.S. Which IPA is getting my vote? Sorry that's secret. But I'll tell you that it's not Magic Hat.

Top 10 Minnesota Beers

noreply@blogger.com (RyanSimatic) — Wed, 30 Jun 2010 17:25:00 +0000

The Minneapolis CBS affiliate, WCCO, released their list of the 10 best local beers. While there are some bright spots, the piece casts its net too wide, ensnaring some less then deserving brews, perhaps in the name of the diversity. Thus, it's BOTB's task to set Minnesotans and our neighbors straight as to the best beers from the land of 10,000 lakes.

Many of these beers have been reviewed in some fashion by BOTB and most have earned the much coveted "Beer of the Week" designation. Where I have previously discussed a brew, I have put a link for your reading pleasure.

In no particular order:

1. Surly Furious

In 2007, Minneapolis based Surly was named Best Brewery In America by Beer Advocate magazine. Furious is the beer that got them there. A british style ale with gobs of hops, Furious' bold taste is reminiscent of the West Coast IPAs and APAs that redefined the art of American brewing. The hops evoke hints of apricot, and the bitter finish smacks refreshingly off the lips. Surly's flagship makes Minnesota proud.

2. Surly Cynic

More on Cynic here.

3. Surly Bender

More on Bender here.

4. Summit Winter Ale

More on Summit Winter here.

5. Summit Hefe-Weizen

More on Summit Hefe here.

6. Summit Koelsch

More on Summit Koelsch here.

7. Lift Bridge Farm Girl Saison

A relative new-comer to the craft beer scene, Stillwater based Lift Bridge takes its name from the city's famous (infamous?) St. Croix River crossing. Farm Girl is actually a little rough around the edges (lacks a little body, lacks enough aroma), and will have to take the silver medal behind Cynic as Minnesota's best Saison. It is, however, still a pleasure to drink and tastes great sitting on a Minnesota lake in summer.

8. Flat Earth Ovni

Ovni is a Biere de Garde, which I'm pretty sure is French for "delicious." Big caramel and toffee notes in the aroma with just a hint of hops. Ovni tastes a lot like it smeels: smooth and caramelly with an earthy finish. Although new to the St. Paul brewery's repertoire, Ovni just might be their best.

9. Flat Earth Belgian Style Pale Ale

More on Flat Earth Belgian Style Pale here.

10. Fulton's Sweet Child of Vine

Fulton's is the new kid on the block in Minnesota brewing, and they're off to a fine start. Their Sweet Child is an IPA (although I might argue APA), which pours an exceptionally dark amber. The hop profile is strong on the fruity side, with some grapefruit and general "sweet fruit" scents. You can also pick up a slight smell of pine. The body is bold and hearty, with enough of a biscuity back to stand up to those hops. An excellent first effort.

Local goes Global

noreply@blogger.com (RyanSimatic) — Mon, 28 Jun 2010 13:49:00 +0000

According to the Chicago Sun-Times President Obama paid off a soccer bet with British Prime Minister Cameron with 312 Wheat from Chicago's Goose Island.

While I applaud the President for choosing a smaller craft brewery for his payment of choice, I think his choice of beer could have been better. Goose Island makes some good beers, but 312 is not one of them. Perhaps Matilda next time?

Beer of the Week

noreply@blogger.com (RyanSimatic) — Fri, 25 Jun 2010 14:46:00 +0000

There's something about a pale, yet flavorful ale, heavy on the hops, that is the perfect crisp smack off the lips on a summer evening. Stone IPA fits the bill, and is our BOTW.

Founded in 1996, the Econdido, CA based brewery has grown from 400 barrels to 98,500 barrels in just 13 short years. Stone's IPA was released shortly after the brewery opened, in 1997.

The beer is a rich golden color, perhaps a little lighter than some other IPAs. The nose is all hops: a mix of Columbus, Chinook, and Centennial. You can really tell this brew was dry-hopped.

The taste reflects the smell: strong hop flavor, as well as bitterness. There is just enough biscuit and grain tasting malts to balance this one out. The beer finishes clean and crisp, leaving a little hop flavor and fruitiness on the tongue.

This is an IPA's IPA: big, bold, and bitter. If you're just getting into hoppy beers, you might want to try a few others first. Not only is this a West Coast hop bomb in terms of aroma and bitterness, it also tops out at 6.9% ABV. Not for the faint of heart.

That said, it truly is a clean and crisp beer. Perfect for patio sipping and savoring on a warm summer evening.

Pack It In

noreply@blogger.com (RyanSimatic) — Tue, 22 Jun 2010 18:00:00 +0000

It's summer in the upper-Midwest, and for those of you like me, you want to seize this precious 6 weeks and cram in as much outdoors time as possible.

When it comes to "drive-in" camping, one doesn't have to put much thought into what beer to bring: if it fits in the cooler, it works. When it comes to day-hikes, backpacking, or boating, however, one has to plan a little better.

With hiking, beyond the obvious concern of weight going in (glass is heavier than cans), you have to consider the weight coming out. With hiking or boating, you certainly don't want to leave your trash behind (or toss it in the lake), so whatever you "pack in" you'll have to "pack out." This again, suggests that canned beers are the preferable hiking beers. Finally, bottles break. You don't want broken glass in your pack or in your boat. Bottom line: start looking for cans.

Unfortunately, many, if not most craft beers fail to offer their wares in cans. Fortunately, there are some craft offerings that are both delicious and canned.

BEER ON THE BRAIN'S 2010 HIKING/BOATING BEER GUIDE:

1. Dale's Pale Ale - Oskar Blues (Colorado)

Oskar Blues was the pioneer in canning craft beer. Since 2002, Dale's Pale Ale, Oskar's signature ale, has been offered only in cans.

This American Pale Ale has a nice citrus/grapefruit hops nose and a slightly sweet bready malt body. It's bitter, with a clean hop finish that's perfect on a hot sunny day. Lots of flavor, but not too heavy.

2. Surly Cynic - Surly Brewing (Minnesota)

Surly is a staunch advocate of canned beer, choosing to release their entire line of award-winning craft brews in cans.

The Cynic is a Saison/Farmhouse style ale and pours a rich vibrant gold. You can smell some Belgian-style yeast notes as well as some coriander and spice. The beer has a medium body, smooth, with the perfect level of carbonation. Being Surly, there are a bit more hops in this one then you'll find in others of the same style. Great for a hot day. If you can find a better Saison in a can, well, if can find another Saison in a can, you'll be lucky.

3. Brew Free or Die IPA - 21st Amendment Brewery (California)

Although founded in 2000, 21st Amendment has only recently found its way out the Midwest. We're happy it made it out here. With a six hop punch in the nose, and a nice balanced malt back, their IPA is another solid offering from the Left Coast. Bonus for us flyover-land hikers and boaters? It comes in a can and is generally cheaper than the aforementioned beers.

Honorable Mentions:

Fat Tire - New Belgium Brewing (Colorado)

New Belgium's flagship is also available in a can. Surprisingly, should you take the time to pour one out, it tastes better out of the can, then out of the bottle! This is no coincidence. As Bon Appetit puts it, "New Belgium adds a slurry of active live yeast to its Fat Tire cans just before sealing to take up oxygen and prevent stale off-flavors. The result is a fresher, more complex beer. Think of it as a mini keg."

Hamm's Lager - Hamm's (Wisconsin)

It might be owned my MillerCoors now, but those of us in the "Land of Sky Blue Waters" still know that a Hamm's tastes great out on the canoe. Lest you think I'm succumbing to nostalgia and clever marketing, Hamm's won the gold for best American Lager at the Great American Beer Festival in 2007.

Back in the Sixer Again...

noreply@blogger.com (RyanSimatic) — Tue, 22 Jun 2010 17:59:00 +0000

I've tried to resurrect this blog before, but hopefully with some new inspiration, this one will stick.

Beer of the Week

noreply@blogger.com (RyanSimatic) — Fri, 28 Aug 2009 14:10:00 +0000

It's been a while since we went back to the "Old World" to find a beer of the week. This beer of the week is both Old World and Old School.

The Hacker-Pschorr brewery of Munich traces its legacy back almost 600 years, to 1417. Our beer of the week, Hacker-Pschorr's Anno 1417, takes its name from the year of the brewery's founding.

Anno 1417 is a Kellerbier, or Cellar Beer in English. The Kellerbier is common in Franconia, a region in northern Bavaria. Kellerbier has very little carbonation, due to the fact that the bung is not inserted tightly into the fermenting barrel, allowing the carbon dioxide to escape. Generally, the beer is then drank right out of the keg, with no filtration, giving the lager a cloudy appearance (Naturtrüb or "naturally cloudy" auf Deutsch) and a smooth yeasty taste.

A few Kellerbiers, also known as Zwickel Beers, are available in bottles, such as Hacker-Pschorr's and St. Georgenbraü.

Hacker's brew pours a light and cloudy amber, with a creamy off-white head. The brew smells of toasted malts and just a touch of hops.

The smooth and light mouthfeel is accentuated by the dryness of the malts, and the richness of the yeast. The hops are definitely present in balance, but do not overpower the malts. The beer finishes rich and earthy.

Although Kellerbiers may be hard to find at your local store, this Old World tradition is worth the hunt. Prost!

Links of Interest:

Hacker-Pschorr (Auf Deutsch!)

Beer of the Weekend - My Beer

noreply@blogger.com (RyanSimatic) — Tue, 18 Aug 2009 23:47:00 +0000

With as much as I have to say about beer, I am inexperienced in the art and science of its creation. I merely sit on the sidelines, quaffing the rewards, throwing barbs and compliments towards people I don't even know. I am in essence, the equivalent of a theater critic, an armchair quarterback.

To broaden my both my figurative and literal palette, I decide it was time to make the jump into brewing myself.

I had inherited some brewing equipment from an old brewer, and bought some new pieces at my local homebrew store. I picked out some ingredients, enlisted the help of my fiance Amber, and my friend John, and off we went.

I had decided that my first attempt would be an American Style Amber Ale. It seemed that there was a lower probability of screwing that style up, and besides, Amber & I both love it.

We steeped some speciality grains in the mix for some flavor and color, but the base of the brew was from extract. Eventually I'd like to get to all grain brewing, but for now, I'm letting the pros do the mashing.

We used Cascade hops for the bittering, and IPA lovers, it smelled wonderful as soon as it hit the wort. It changed the color of the mix and released a citrus smell throughout the kitchen.

After letting the wort boil for an hour, it was time to cool it down and add the yeast. We used an immersion wort chiller and it worked like a charm. If you're an aspiring home brewer, I highly recommend the investment in this piece of equipment. I've heard that cooling in the sink or tub can take an hour; this took less than 15 minutes.

After that we added distilled water to make up for some lost in the boil, and sealed it up. I'm happy to report that it's bubbling away in the basement and smells delicious. I'll report back on the process as it goes along.

Beer of the Week

noreply@blogger.com (RyanSimatic) — Fri, 07 Aug 2009 16:15:00 +0000

Lagunitas (lah-goo-nee-tahs) is a can't miss brewery for those of you into that hopped up, west coast style. Their IPA is a standard setter (especially if you like those citrus, grapefruit IPAs), and their Lil' Sumpin' ale is outstanding.

Located in beautiful Petaluma, California, Lagunitas is located in the Beer Mecca of the US, the Pacific Northwest (sorry Colorado). Similar to other breweries in the area, Lagunitas is known for flavorful ales heavy on the hops.

The Imperial Red (now available in sixers!) is different in that it features the malts more than any other Lagunitas beer I've had. The malts are smooth, caramel, and along with the alcohol, give this beer a huge mouth feel. Despite the relatively "big" presence of this beer on the palette, the smoothness makes it sessionable. Note: at 9.6% ABV, don't "session" too many of these in one sitting.

There are hops present, and they have that signature Lagunitas nose about them: grapefruit and a general citrus. Unlike the brewery's "Maximus" or "Hop Stoopid," however, the hops aren't the feature, but equally, the aren't to be overlooked. This isn't a malt bomb, this is a well balanced ale.

Links of Interest:

Lagunitas Brewing Company

Beer: Beverage, Culture, Mediator

noreply@blogger.com (RyanSimatic) — Thu, 30 Jul 2009 14:42:00 +0000

The nation (or the media at least) has recently had their eyes fixed on Cambridge, Massachusetts, where an unlikely dust-up between a famous Harvard professor and a level-headed Cambridge police officer again brought up the issue of race in America.

President Obama, being the last major catalyst of this ongoing debate, felt the need to weigh in on the matter, and did so in a way that some found inappropriate.

In an attempt to smooth over his remarks and to generally mend fences in the matter, Obama decided to invite both Professor Gates and Officer Crowley to the White House...for a beer.

To the average American, this made a lot of sense. Conflicts, deals, partnerships, and more are often hashed out over a pint. What better way to make friends or make peace with your neighbor but to invite him over for a brew?

The offering of a beer is a peace-offering, a trust-maker, a crutch. It puts us at ease, and allows us to communicate with some of our barriers aside, even after only 1 sip. It puts us in that comfortable place where we speak our mind, but in a reasonable way.

Politics aside, us beer drinkers have our own questions regarding the suds summit; namely, what beers will they be drinking?

According to ABC, the President will have a Bud Light, the Professor a Red Stripe, and the Officer a Blue Moon.

What do these beer selections say about these personalities? An article in the New York Times noted that Bud is foreign owned, Red Stripe imported, and Blue Moon is served with fruit.

Personally I think that were I to serve beer at the White House, I would serve the finest the Country had to offer. There is, however, something to be said about giving each man his preferred brand. After all, the President is not trying to impress a German diplomat, he is trying to put the parties at ease.

With that said, I think if one is going to hold a beer summit, the choice of the beer to be served is obvious.

Summit Unchained

noreply@blogger.com (RyanSimatic) — Fri, 24 Jul 2009 20:14:00 +0000

Attention Midwest beer lovers: there's a new series of limited edition brews headed your way.

Summit is offering up a limited series of beers called their "Unchained" series. The first offering is to be an authentic German Kölsch.

Kölsch, unlike most of its German cousins, is not a lager. The beer is actually top fermented at relatively warm temperatures, like an ale. Although it is often stored for a period of time, or lagered, it is not technically a lager.

Much like tequila, champagne, or cognac, technically only beers from Köln (Cologne) can bear the Kölsch designation. A 1986 German law limited production to Köln and a few nearby breweries that were grandfathered in. The designation was eventually extended to the entire EU.

Indeed, referring to Kölsch brewed in the U.S. the Wikipedia page notes that:

While the labeling of these brews as Kölsch may be legal in local law, it is certainly misleading, as Kölsch-style ales brewed outside the Cologne area are not guaranteed to use the same ingredients and brewing processes, and might therefore differ in their flavor and aroma profile. Further, they may not be compliant with the Provisional German Beer Law, the current implementation of the Reinheitsgebot.

It may be a concern for some folks, but it shouldn't be for Summit drinkers. According to the Brewery:

...we have used only the most authentic ingredients available to produce this beer. We have used 100% imported German malt; a blend of Pilsener and Kölsch malts from the Global Malt cooperative (a cooperative of 3 German Maltsters with a combined 6 maltings headquartered in Osthofen) and a small percentage of Caramalz from the Weyermann maltings in Bamberg. The hops we have used are also imported from Germany and are only grown in the Hallertau region of Bavaria. Hallertau Mittelfrüh are some of the most delicate, distinctive and highly prized hops in the world. Finally, we will be using traditional top fermenting Kölsch yeast obtained from the world-renowned yeast banks at Weihenstephan in Bavaria.

I don't know about you, but I'm getting thirsty just thinking about it!

Beer of the Week

noreply@blogger.com (RyanSimatic) — Wed, 22 Jul 2009 01:13:00 +0000

I know that it's been a while since this blog has been a regular feature, so it's about time to get it back in motion.

Normally I'd save the BOTW for a weekend, but I figure it's been so long you can't complain.

Our feature this week comes from the well known Western Michigan powerhouse, Founders. Founders has been brewing since 1990, but has really become a craft brew staple over the last 5 years or so; with the dry-hopped citrus winner Centennial IPA, and the oil slick Breakfast Stout, it's easy to see why.

I was reintroduced to their Red's Rye at a local beer festival in St. Paul. As far as stand out ales, this brew jumped to mind with other quality entries like Lagunita's Lil' Sumpin' Sumpin' and Grand Teton's IPA.

Red's Rye P.A., as the bottle says, pours a rich amber color with some hints of red. The beer has a nice head with some significant lacing. There's a huge hop scent, with noticeable grapefruit and some spiciness. The mouthfeel is full and smooth, and the hops are balanced by a really nice sweet malt finish. The hops and the rye balance each other very nicely as they are washed down by the hops.

This is, without a doubt, one of the better IPAs in the country, and perhaps the very best brewed in the Midwest. If you're in Grand Rapids, stop by their beautiful tap room. If you're not, stop by your local liquor store and pick this one up.

Welcome back to Beer on the Brain.

Links of Interest:
Founders Brewing

Hooray Beer Of The Week

noreply@blogger.com (Unknown) — Sun, 08 Mar 2009 17:03:00 +0000

Ryan and I just returned from a much needed vacation in Jamaica and with that, this week's BOTW is Red Stripe.

Red Stripe, brewed in Kingston Jamaica, is probably most recognizable by two things. First, the short and squat bottles, with the simple red and white label (which were first used in 1975). Secondly, the 2001 ad campaign featuring a comedic Jamaican played by Dorrel Salmon shouting the catch phrase "Hooray Beer!" Here is a link to my personal favorite, "Red Stripe and Reggae Helping Our White Friends Dance for Over 70 Years".

Red Stripe has actually been brewed for the past 81 years. The company Desnoes & Geddes which created Surrey Brewery first brewed Red Stripe in 1928. Originally Red Stripe resembled more of an ale, heavier and darker. In 1938 the formula we still drink today was created. This formula is 4.7% Alcohol By Volume, it is moderate in body, bitterness, hop aroma and flavor, it also has a low butterstoch flavor, full bodied and has a smooth post palate sensation.

Although now the majority of the shares are owned by Guinness PLC, Red Stripe still is a true Jamaican beer. In 1962 when Jamaica earned its independence from Britian, a newspaper columnist for The Daily Gleaner was quoted as saying:

The real date of independence should have been 1928, when we established our self respect and self confidence through the production of a beer far beyond the capacity of mere Colonial dependants.

Red Stripe also supports and sponsors the Jamaican Bobsled Team, the 2007 World Cricket Tournament, and several reggae music events.

One interesting history note of Red Stripe is that in 1989 shipments to the US were temporarily suspended due to cannabis smuggling in shipment containers of Red Stripe in the Port of Miami.

Go out and get a six pack of Red Stripe and think of warmer places.

Link of Interest (although somewhat limited):

Red Stripe Beer

Beer of the Week - Victory in Pennsylvania

noreply@blogger.com (RyanSimatic) — Mon, 02 Feb 2009 19:24:00 +0000

I purposefully withheld the BOTW a day or two in the hopes that I could give a timely nod to this brewery. The Steelers did not disappoint.

When one thinks "brewing culture," several states in the US might come to mind: California, Oregon, Colorado, Wisconsin, but probably not Pennsylvania. For those who know, Pennsylvania has been a hotbed of brewing culture since this nation was still a group of colonies.

Victory Brewing of Downingtown keeps Pennsylvania's rich heritage alive with a full slate of quality brews. From a delectable Belgian style blond, to a premium pilsner, Victory's slate runs the gamut, keeping quality high throughout.

Our BOTW is a year-round brew, an accurately named ale called Hop Devil. I'm generally leery of any beer that has "hop" in the name, but perhaps I should alter my prejudice, having been wowed by beer the likes of Hop Whore, Hop Slam, and also Victory's Hop Wallop.

If you need a classification beyond "ale" I guess I would call it an APA. Drinking it yourself is probably a better way for you to find out exactly what it's all about.

The drink starts with a punch to the palette, bringing those grapefruit you smell to life. Beyond the citrus, there is also a bit of a "grass" taste that really rounds the citrus into a spicy, earthy, tangy hop experience. The German malts don't get lost in this little demon; they hold their own, giving the beer a smooth mouthfeel and a clean round finish.

When you sit down to drink almost any Victory product, be careful. If you're anything like me you'll have the thought..."Man, I could drink 8 of these." While drinking 8 is not advised, sampling all of Victory's wares is.

Victory? Win.

Lookin' for Suds in All the Wrong Places

noreply@blogger.com (RyanSimatic) — Fri, 30 Jan 2009 20:27:00 +0000

Brew pubs in Utah?

Now this is some change I can believe in!

Beer of the Week

noreply@blogger.com (RyanSimatic) — Sun, 25 Jan 2009 22:59:00 +0000

One could speculate that since I haven't been tending to this blog and writing up beers, I haven't been tasting new and exciting brews. One would be wrong.

This week's BOTW comes to us from a place familiar to those acquainted with the American brewing revolution, Northern California.

Located about 30 miles north of San Francisco, Moylan's Brewery in Novato, California has a wide array of beers, including a pale ale, an IPA, a Stout, a barleywine style, and the star of our show, "Kilt Lifter" Scotch style ale.

A Scotch ale, or "Wee Heavy," as it is sometimes known, is one of four distinct brewing styles to come out of Scotland. The other three are called "Scottish Ales," and are named to reflect their increasing original gravity: light, heavy, and export. A Scotch ale has an original gravity higher than all three.

Barley being an abundant crop in Scotland, malt was never in short supply. In fact, when Scotland joined with England in 1707, the treaty specifically exempted Scotland from a malt excise, further encouraging the region's malt heavy ways.

Hops crops were another story. The common bittering agent refuses to flourish in Scotland, forcing Scottish brewers to use other ingredients for bittering like ginger, spices, and other herbs. Thus we have the malt-heavy and hops-light brews that comprise the style of the Scots.

Kilt lifter pours a dark amber color with a nice, tight, off white head. A caramel and biscuit smell is married with some fruity aromas (oh my God, is that watermelon?).

The beer is sweet and thick, but not as thick as some other Scotch ales out there (McEwan's). There's definitely a strong malt sweetness to the front, but it's complimented with a raisin taste and a distinct and just slightly bitter finish. There are earth tones in this beer, but not peat to the extent of a Scotch whiskey.

If you are leery about trying new Scotch ales, this is a quality beer not to fear. The malt isn't overpowering, and the earthiness of it doesn't knock your socks off. A fine outing from Moylan's.

Links of Interest:

Moylan's Brewery

Recipes on the Brain

noreply@blogger.com (Unknown) — Mon, 19 Jan 2009 02:12:00 +0000

What is the next best thing to drinking delicious beer? Why cooking with it of course. Combining my love of beer and my love of cooking not only provides me with tasty food, but also a better understanding of the flavors that shine through in certain beers.

Today I would like to share with you one of my favorite and easiest recipes I make involving beer:

Slow Cooker Kielbasa in Beer

Ingredients:
3 Cloves of Garlic
1 Medium Onion (I prefer red onion to add color)
7 Medium Potatoes (Yukon Gold or Red Potatoes)
1lb Polska Kielbasa (use the best you can find, check your local meat market)
1 Can or Jar of Sauerkraut
Spoonful of Horseradish
Pinch of Red Pepper Flakes
Fresh Cracked Black Pepper
Salt
Beer Ingredient:
2.5 bottles of an Oktoberfest Style Beer (My favorites to use are Paulaner Oktoberfest or Hacker Pschorr Oktoberfest; if you don't have access to either, a brown ale will work in a pinch)

Directions:
1. Turn the slow cooker to high. 2. Rough chop the garlic, onions and potatoes and toss them into the slow cooker. 3. Next, cut the Kielbasa into chunks that are about 2 inches long and add to the slow cooker. 4. Then add the horseradish and spices. 5. Finally, add the beer and the sauerkraut and stir.

Let the whole thing cook for about 4-5 hours checking in on it about once an hour to stir and see how it is coming along. If the beer boils down but you are not ready to serve, simply add a little more beer or some water. It is ready to eat when the potatoes are fork tender.

Enjoy with some spicy ground mustard and the rest of the 6 (or 12 if you are up for it) pack.

Links of Interest:
http://www.paulaner.de/home.php
http://www.hacker-pschorr.de/