Beer on the Brain

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 (Amber Toner) — 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 (Amber Toner) — 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/

Hello 2009!

noreply@blogger.com (Amber Toner) — Mon, 05 Jan 2009 20:56:00 +0000

Ok, I know, we have really been bad at the whole keeping up with the blog thing. Moving to Minneapolis, starting a new job for me, and Ryan starting law school has had our minds on other things. But I promise that we will be back soon posting and sharing our love of beer. Check back soon for reviews, recipes, and rants.

Bars on the Brain - Pt. II

noreply@blogger.com (RyanSimatic) — Tue, 15 Jul 2008 18:20:00 +0000

Part II in our bars special is located in Minnesota:

The Muddy Pig
162 Dale St. N
St. Paul, MN

In an area only twenty years ago home to dangerous vices like hard drugs and illicit gambling, the Selby-Dale neighborhood of Saint Paul has now begun to embrace simpler vices: coffee and beer for example.

The neighborhood's transformation from slum to one of Saint Paul's more desirable neighborhoods is nearly complete with all the hallmarks of gentrification: coffee shops; a co-op; a new pizza joint; and its own neighborhood bistro, the Muddy Pig.

I think that bistro might be too lofty of a term for the Pig; I would describe more as a "beer bar." While the Pig does have an extensive selection of foods, it's the extensive selection of beers that will keep you coming back.

The Pig has rotating tappers pouring local favorites such as Rush River and Summit, domestic winners like Bell's and Left Hand, and Belgian delights like Delerium and Rodenbach Grand Cru.

Besides the tappers, the Pig has a decent selection of mostly Belgian bottles. There are the stand-bys like Chimay and Corsendonk, as well as some rare bits like De Ranke XX Bitter and Cuvee Angelique.

If I lived in the Selby-Dale area, I certainly would frequent the Muddy Pig; however, living across town, I would be more tempted to venture there if the food kept pace with the beer selection. Should you find yourself in Saint Paul it would certainly be wise to stop in and see what delicious taps the Pig has rotated in.

Links of Interest:

The Muddy Pig

Bars on the Brain

noreply@blogger.com (RyanSimatic) — Mon, 14 Jul 2008 18:21:00 +0000

It's been a while since I've graced the pages of the interwebs with some fresh beer material; what can I say, it's summer and I'm busier drinking beer than writing about it.

But, I do feel a slight obligation to the readers, so I'll provide two beer-bar reviews over the next two days; here's the first.

The Palm Tavern
2989 S. Kinnickinnic Ave
Milwaukee, WI

The Palm occupies a very unassuming facade on Kinninckinnic Avenue (known in local parlance as "K-K") in the vibrant Milwaukee neighborhood of Bay View. While on the exterior the Palm looks very much like any other dive bar that slings south-side sauce, the interior and vibe are distinctly different.

Wisconsin's capital city, Madison, has banned smoking in bars for a few years now, but Milwaukeeans are still free to light up at will...but not at the Palm. The establishment is smoke free; there are no ash trays on the tables, and consequently, you won't smell like one when you leave.

Upon entering the Palm, the bartender may hand you a menu that has nothing to do with food. Instead, the menu details the impressively extensive selection of taps, bottles, and big Belgian styled bottles, and an equally impressive collection of scotch whiskey, if that's your thing.

The draft menu is limited, but qaulity. Featuring selections from La Chouffe, Bell's, Left Hand, and Anchor, the taps are a good place to start. The bottle selection, going on for pages, is where to look for something exotic, or to find your old micro-stand by.

The Palm Tavern is certainly unique for a South Side pub, and is a welcome staple on K-K. If the Palm isn't your scene and you'd prefer a PBR and a cigarette, you can try the less classy, but definitely fun "Lee's Luxury Lounge;" it's right across the street.

Links of Interest:

The Palm Tavern

Overlooked? Not by BOTB!

noreply@blogger.com (RyanSimatic) — Thu, 19 Jun 2008 14:50:00 +0000

A recent article in the Minneapolis City Pages (the Twin Cities' version of the Village Voice), discusses the "overlooked" beers of summer. Note that both the highlighted beers in the article were covered by BOTB in preperation for the summer, here and here.

It's the kind of quality that BOTB readers have come to expect.

I guess the difference here is that he was raised in Wisconsin and learned to love beer at an MIT house party, and I was raised in Wisconsin and learned to love beer sitting on Dad and Grandpa's laps.

ZING!

Beer of the Weekend

noreply@blogger.com (RyanSimatic) — Mon, 16 Jun 2008 19:07:00 +0000

There was no beer of the week last week, so of course, I have to deliver something special for the Beer of the Weekend. Well hold on to your hats, ladies and gentlemen, because I'm about to say the unthinkable:

Summit's Hefe-Weizen is better than this years batch of Bell's Oberon.

I'm no fan of Summit, and though truth be told, I think Bell's is a little overhyped, but Summit's Hefe this is year is truly tasty, and this year's Oberson is nothing special.

At first, I thought possibly it was just me; that maybe I was judging poorly, or maybe I got a few bad taps; however, after several Oberons on beautiful days, I have to admit that it's been better in the past. I'm not sure what it is, but it doesn't seem to have as much aroma, nor enough hops bite. Looking to the future, next year's may also suffer.

I still like Oberon, but Summit's Hefe is just a little better. It has a really nice fruity aroma, a properly carbonated body, hints of banana in the flavor, and a crisp hops finish. If I could make one critique, it's that the color is a little too light. It's still not of the magnitude of a Franziskaner, but it's darn good.

Links of Interest:

Summit Brewing

Micro Brew Tax Credit

noreply@blogger.com (RyanSimatic) — Fri, 13 Jun 2008 18:03:00 +0000

This article from the New York Times on microbrewing in Ireland references a program by the Irish government to give tax credits to small brewers.

It's something that I have been saying the city of Milwaukee should do for years. So I today I emailed Milwaukee's mayor:

In this age of globalization, Milwaukee is no longer just competing against Chicago, Minneapolis, and Madison, but also Guadalajara, Kuala Lampur, and Tianjin. In such a light, it should be obvious that this "great place on a great lake," needs to sort out any competitive advantage it can get. In order to sustain the image and quality of life in Milwaukee, the city must continue to attract capital from outside its borders. For this reason, I propose the Brew City Tax Credit.

Few cities outside of Munich have the brewing legacy that Milwaukee does; indeed, the city is known the country over as "Brew City." Though perhaps cities such as Portland and Seattle in fact have more breweries in them today, still they do not command the name, nor will they ever command the history. It is a title that many ad agencies would toss out in an effort to attract tourism and market a city, but alas, Milwaukee already has it.

But what is Milwaukee doing with it? Pabst, Schlitz, and Blatz still cling to their Milwaukee heritage, but their presence in the city is long gone. Despite being the namesake of the Milwaukee Brewers' stadium, Miller has long been owned from outside of Milwaukee, and its new merger with Coors could further distance it from the city. Aside from Lakefront Brewing and the Milwaukee Ale House, there are few brewing operations left in "Brew City."

To attract both tourism and jobs, Milwaukee should actively encourage the development of small scale brewing within the city. The tourism ads would write themselves; a simple "visit Brew City" would obviously reference Milwaukee, no need to try to brand the city as such. Brew city buses could take people around the city to various brewing sites. The Summerfest grounds or Veteran's Park could host a Brew City Beer Tasting.

As far as the logistics of the plan, I leave that to you, the politicians. Whether it be free media for the brewers, property tax relief for spaces running such operations (a piece I consider essential), assistance with condemnation of suitable properties, or all of the above, I am no position to make those decisions. I am in a position to say that capitalizing on Milwaukee's history and heritage in a way to attract jobs and tourist dollars is a "no-brainer."

Beer of the Week - Summer Beer Edition

noreply@blogger.com (RyanSimatic) — Fri, 06 Jun 2008 18:08:00 +0000

Summer has finally arrived in full: sunbathing, BBQs, vacations. And nothing makes these activities better than a refreshing beer in hand. With that in mind, BOTB presents its Summer Beer Guide.

Spaten Lager - Munich, Germany

A delicious lager in the Munich helles style, Spaten's Premium lager is a standard setter. It's malty enough to have deep flavor, not overly hopped, but slightly lemony and grassy, making for a smooth body, and clean enough to chug on a summer day; it's really all about the high quality malts in this one.

Haacker-Pschorr Weisse - Munich, Germany

Another beer from Bavaria, this Weisse is good year round, and great in the summer. All wheat beers ring off the palatte a little bit more in the summer months, and Haacker-Pschorr's is no exception. Lemony fruitiness all over this one, so you don't even need the lemon garnish. It has the most beautiful head you've ever seen, a gorgeous cloudy body, and smooth over everything. Clean, crsip, and highly sessionable, this is the epitome of a summer beer.

Saison Dupont - Tourpes-Lueze, Belgium

A farmhouse ale brewed in a style that was meant to hold up during the warm summer months prior to refrigeration, Dupont is heavier than the previous two beers. Brewed with ample malt and hops, this beer pours with a heavy white head, but flows crisply and smoothly over the tounge. There are certainly yeast notes in here, with earthy fruit flavors like pear. Dupont isn't spiced, letting its malts and hops stand out, which they do, competing with any food pairing (so a simple paring like cheese would be ideal). Sip this Belgian treat in your back yard on a starry night.

Beer of the Week, 99 posts of beer on the wall

noreply@blogger.com (RyanSimatic) — Wed, 28 May 2008 18:03:00 +0000

It's a special time here at BOTB. The Beer of the Week has come early, and it's also the 100th post of the blog.

Obviously there is plenty of material contained within the first 99 posts, so you'll forgive me if I'm rather brief with this one.

Amber and I are off to Mexico for several days, and in honor of this fact, the beer of the week, and indeed the weekend, is Pacifico.

Pacifico is not so good as to justify a full review here, but needless to say, it's head and shoulders above Corona, Tecate, and Modelo. A smooth lager with a medium body, Pacifico goes down equally well on a hot southern beach, and in a Mexican joint on Milwaukee's south side.

Next time you're in the mood for some beer from south of the border, Bebe Pacifico!

Beer of the Week

noreply@blogger.com (RyanSimatic) — Fri, 23 May 2008 17:57:00 +0000

Located in Amhearst, Wisconsin, Central Waters Brewing has gone through many changes since its inception in 1998, including owners, brew kettles, and location, but the Oisconsing Red Ale has been there since the beginning.

Named for the Algonquin word for the Wisconsin River, this beer pours a ruby and amber color with a small white head. Subtle lacing appears, and the head refreshes itself after each sip.

The beer has a subtle nose, but it's there if you "look." There are notes of roasted malts, subtle caramel, and just a hint of flowery hops.

Oisconsing has a medium body, smooth and caramelly in the front, with biscuit and graham in the middle, with just a nick of hops on the back. It's a solid amber somewhere between a Fat Tire and an Oktoberfest style.

Owing to the medium body, relatively mild alcohol, and subtle hops, it's highly "sessionable." Although I have a bevy of delicious beers in my refrigerator at the moment, I find myself reaching for this one more than I expected. This is another quality outing from another one of Wisconsin's hidden gem microbreweries. Go Badgers!

Links of Interest:

Central Waters

Don't Worry, Be Grumpy

noreply@blogger.com (RyanSimatic) — Mon, 19 May 2008 18:03:00 +0000

Some of you out there in beerland are so into your hobby that you plan side-trips to brewpubs and breweries on your travels (or entire trips if you're die hard). In that spirit allow me to point out a charming destination in Mt. Horeb, Wisconsin.

Mt. Horeb, affectionately known as the "Troll Capital of the World," a nod to the town's Norweigian heritage and Main Street which is lined with troll sculptures and nicknamed the "Trollway," is a classic Midwestern small town with a population of 5800. It lies about a 30 minute drive from the state capital, but is much further than that in terms of lifestyle.

The town's Main Street retains many original buildings, antique shops, a bakery, and most notably, the Mustard Museum.

Most beer lovers out there also carry an affinity for fine mustard, and as such, this is a required stop. The Mustard Museum features mustards displayed from around the world, and offers an equal sized gift shop where one can taste hundreds of mustards and of course purchase.

Right around the corner from the Mustard Museum is our featured attraction: The Grumpy Troll.

The Grumpy Troll was opened in 1996 in the former Mt. Horeb Creamery. The pub has 8 beers on tap including a wheat, an IPA, a Red Ale, and a Stout. The CCCP Stout and the Maggie IPA are the standouts in my opinion, but should you have trouble deciding, they sell a sampler featuring all 8 beers (plus a special brew if you're lukcy) in 4oz sample sizes.

The restaurant features a giant menu with plenty of dishes for the carnivore and vegitarian alike. The bratwurst is delicious and comes slathered in sauerkraut, accompanied, of course, by side of delicious mustard.

The Troll is a nice addition to the town's charming Main Street, and adds a destination for beer lovers and hungry townies and tourists. While the brewpub only has a few standouts, that's more than I can say for many brewpubs, and on the whole, it's well above average and worth visiting.

Beer of the Week

noreply@blogger.com (RyanSimatic) — Wed, 14 May 2008 18:04:00 +0000

Ok, so I know that I've been letting the blog slide a little, but I'm getting it back on track. Without further ado...

There's been a delay on this, I realize, but loyal quaffers, it was worth the wait; this BOTW is one of the best beers I have ever had.

Wheat beers, whether the Belgian Wits or the Germans Weisses occupy a strange and delicious corner of the brewing world. Miles away in taste and appearance from the Belgian Ales and the German Lagers, wheat beers vary as much as their cousins, ranging from blond to brown, and from refreshing to rich.

The Bavarian wheat tradition in particular, is an interesting slice of brewing history. The first brewery established with the specific purpose of brewing wheat beer was built in the Bavarian village of Schwarzach around 1520. Ludwig X of Bavaria had granted Hans Sigismund of Degenberg, his official steward (also a Duke), the rights to produce wheat beer for the province.

In 1567 a law was passed banning the production of wheat beer, but the Degenbergs were grandfathered in. When the line of Degenbergs died out, Duke Maximillian gained their wheat beer rights. The law of 1567 was still in effect, though it was not enforced on the princes, making Maximillian's operation a wheat beer-opoly, and guaranteeing a steady revenue stream.

While here and there licenses were granted for local breweries to produce their own wheat beer (with a fee of course), it wasn't competition that brought down the wheat beer monopoly, it was fashion and technology.

In the mid-18th century the Munich dunkels & helles, as well as the Vienna lagers and Czech Pilsners came on the scene. The new lagering methods and brewing techniques allowed the easy production of high quality beers year round, and the thirsty drinkers of Prague, Vienna, & Munich gravitated to the delicious new pilsners and helles, as well as the recently perfected dunkels. Weissbier quickly became the beer of the upper-crust, and out of fashion.

As the market collapsed, Georg Schneider saw opportunity. With the Dukes losing incentive to protect their wheat beer rights, Schneider easily wrestled it away from them and set up weiss brewing of his own.

Schneider kept the style alive, and being the only weiss show in town, did quite well. Indeed, his relatives still operate the brewery baring his name to this day.

Schneider-Weisse produces a number of wheat beers including our BOTW, Schneider Aventius. Aventius is a Weizen-Bock, that is, a strong wheat. Also known as Weizenstarkbier, Aventius clocks in at 8.2% ABV, pretty serious for a wheat beer.

The beer pours a brown-ruby color, with a nice thick two-finger head.

It has an easily detectable nose with strains of yeast, vanilla and banana. The smells are sweet and much more penetrating than even other wheat brews.

The Aventius has a medium-heavy mouthfeel with yeast and wheat notes, sweet caramel malts and a crisp carbonated, though only slightly bitter finish, leading you back for more. Although the beer is 8.2%, the alcohol presence doesn't manifest until you've finished the bottle. This is, without a doubt, one of the premier wheat beers in the world. An appreciation of wheat beer without a sampling of this gem from an originator is an incomplete appreciation.

Highly Recommended.

Links of Interest (German):

Schneider-Weisse Aventius

Beer of the Week

noreply@blogger.com (RyanSimatic) — Fri, 25 Apr 2008 18:06:00 +0000

My god, this winter has been so goddamn long that I'm starting to lose it. I feel like I live in Canada, except that I don't have guaranteed health care and I never got good at hockey. It's a good thing that Minnesota has finally started cranking out some decent brews to get us northwoods faithful through.

Flat Earth Brewery, a new St. Paul brauhaus that I mentioned back here, has been quietly invading bars and liquor stores around the Twin Cities Metro. Last night I had the good fortune to share a few pints with a good friend at the Sample Room, a Northeast Minneapolis institution of which Chef and TV Personality Anthony Bourdain had this to say:

that's another good one. I'm sure his business model wasn't, 'There's a huge demand here for traditionally made pâté, so I'm opening!' It was more like, 'I love pâté, I want to make it old-school, I'm going to create the market and hopefully people will join me.'

Indeed the Sample Room prides itself on its homemade and interesting foodstuffs, and takes equal care to make sure their taps are interesting and fresh. As a local, fresh, and delicious brew, Flat Earth's Belgian Style Pale Ale made the cut.

The beer pours a clear and beautiful amber color with a minimal white head that leaves considerable lacing along the way.

The beer has a faint yeast smell mingling with a sweet fruit aroma. It has a very dynamic nose that refuses to fade as one is drinking the beer.

A medium body ripe with tight bubbles awaits you as you quaff the ale, greeting you with a little yeast up front, some carmelly biscuity malts in the middle, and very subtle finishing hops in the back. The malts will hang on until the finish, but the final taste is quite dry, with notes of grain.

The alcohol is a touch low for the style at 5.2%, but that makes this beer all the more chuggable, with enough flavor to keep you coming back, but not too much as to overwhelm the senses.

Congrats to Flat Earth.

Links of Interest:

Flat Earth

Beer Pressure

noreply@blogger.com (RyanSimatic) — Thu, 24 Apr 2008 18:26:00 +0000

I was at the liquor store recently, perusing the stacks, when I happened to overhear a conversation from a Frat Boy type, and his not quite as preppy, skateboard-hoodie wearing friend. The stageplay was approximately this:

Frat Boy walks down aisle of refrigerated beer and promptly and decisively selects a six-pack of Corona light.

Hoodie Friend is taking his time, mulling over the selection at hand. After some time he selects a 12-pack of Pilsner Urquell.

Frat Boy makes a face of disgust and confusion usually reserved for finding a dead hippopotamus in your suburban backyard.

Frat Boy: What the fuck is that?!?

Hoodie Friend: What?

FB: Seriously, what the fuck are you drinking?!?

HF: It's Czech.

They both walk to the register. FB checks out and pays with cash. HF pays with a credit card, which is taking a small amount of time.

FB: Seriously man, what the fuck are you buying!?!?

HF is not making eye contact with FB and does not respond.

There is lesson to be learned in this exchange: don't let anyone make you feel bad about drinking the beer you want, especially when the beer you want is so obviously superior that you probably shouldn't even dignify their comments with a response (I'll also point out that it's not 1985, and Pilsner Urquell is a fairly common beer available at almost every liquor store in America).

When someone mocks you for drinking beer from a champagne bottle, take it in stride. When someone announces the superiority of Budweiser, let it slide. When someone offers you a Mich Golden Light, run and hide.

The bottom line here is that you do not have to bend to their Beer Pressure! You are your own individual and no one has control over your taste buds but you. Just say no!

To illustrate point, please consult the following video. I'm sure that the kid in this can relate...his friends are trying to get him to drink Budweiser.

Beer of the Weekend

noreply@blogger.com (RyanSimatic) — Mon, 21 Apr 2008 18:04:00 +0000

After a weekend of revelry, it was nice to enjoy Sunday on a beautiful rooftop deck in downtown Minneapolis. Of course, sharing the deck with some friends and delicious beer really took it to the next level.

I usually hold off on the Wits and the Hefe-Weizens until the weather gets truly sticky, but this has been a long hard winter, and a day in the sunshine called for a sunshine beer. The sunshine this week was provided by Mother Nature and Mothership Wit via New Belgium Brewing of Colorado, perhaps best known for their Fat Tire beer.

The Mothership pours a hazy yellow color with a minimal white head. It smells of corriander, typical of the style, with hints of orange and other citrus.

The beer is medium bodied with a crisp, tangy taste and a nice blast of carbonation. There are definitely hints of lemon and spice, an the brew finishes with a zip, slightly less sweet than a Hoegaarden.

Mothership is not the best Wit in the world, but it's damn good for an American version and another strong outing from New Belgium.

Links of Interest:

New Belgium Mothership Wit