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BREW NEWS

03/30/2015 06:05 PM
A thought for the brewers and people of Christchurch
When I was a young lad of 18 years of age I packed my bags and travelled from the North Island of New Zealand to the city of Christchurch in the South to begin my university education. The move to Christchurch was a no brainer for me – I had lots of family who lived in the “Garden City” and I had been there many times before, always leaving with fond memories. Christchurch is a very special city with significant character – it is the New Zealand city that most closely resembles Melbourne with old stone buildings, a tram line and a beautiful river, the Avon. The city also has a number of other great gems including the Port Hills for excellent scenery and mountain biking, as well as the port suburb of Lyttleton, reached after travelling through one of New Zealand’s longest tunnels. If there is one word I would give to Christchurch it would be ‘beautiful’.....

03/30/2015 06:05 PM
April Beer Club Selection
Our Beer Club selection for April has now been sent out to all online customers. For those living in Sydney you can still pick these up from our store. The April Beer Club selection includes: Samuel Adams, Black Lager Bridge Road Brewers, Australian Ale William Bull, William’s Pale Ale Morland Brewing, Old Speckled Hen

03/30/2015 06:05 PM
Carlton Draught hits slow mo
Australia’s alcohol advertising regulations are strict, as a result advertisers continually look for new ways to promote the brand – albeit without specifically promoting the product! Check out Cartlon Draught’s latest ad – the slow mo…and a few other old classics.....

03/30/2015 06:05 PM
Beer store update 5th May
So Sydney has had cracker beer drinking weather this week and it’s set to continue this weekend – sweet! Growlers Currently we have Moa Breakfast beer. A cracker of a lager with rich cherries, very easy drinking. Check out the review for it below: “The aroma is stunning with hints of dry wheat and cherry’s. The carbonation is lively, which works for a crisp summer beer. The taste has a serious hit of wheat and yeast, washing through with all those bubbles and a touch of cherry.” Joel Macfarlane – brewnation.co.nz $28 for a Growler fill Once this is gone we’ll be moving onto Mikkeller Citra Single Hop IPA probably early in the week Latest beers Murray’s No 6 2011 Anniversary Ale – the last available anywhere (limit 1 per person) Sierra Nevada Bigfoot Ale Barley wine Rich is in the shop today, Geoff is onto his 2nd table for the tasting room, while Will is in training for a 9km soft sand running event. Store hours 11am-3pm today, 8:30am-6pm Mon-Fri. 1300 808 254 Cheers!

03/30/2015 06:05 PM
Store update 19th May
So Sydney is on a roll with its awesome beer drinking weather this week and this weekend looks good to go. Growlers Currently we have Young Henry’s Hop Ale. This beer harks back to classic English style IPAs. Hefty malt backing meets every type of hop in our cool-room, added to all stages of the process. The all Australian hop flavour is not aggressive in its bitterness, but is evident in flavour and aroma and slowly asserts itself with a lengthy, lingering and thoroughly enjoyable palette. $28 for a Growler fill Once this is gone we’ll be moving onto Dr’s Orders Brewing Plasma. Plasma, a White IPA is yet another emerging trend that we’re happy to embrace and present a Doctor’s Orders Brewing twist on. Judicious hop use dominates Plasma’s aroma, backed up with a balanced mouthfeel defying its alcoholic payload before delivering an extremely long lingering bitterness. A deceivingly addictive prescription. The grist for Plasma is practically identical to our Zephyr (Double White Ale) which explains the appearance. However the lack of botanicals, a different yeast strain and excessive hop use deliver an ale that is Zephyr’s polar opposite. In other news Rich is in the shop today, Geoff is onto his 2nd table for the tasting room, while Will is in training for a 9km soft sand running event. Store hours 11am-3pm today, 8:30am-6pm Mon-Fri. 1300 808 254 Cheers!

03/30/2015 05:02 PM
Hill Farmstead Brewery Revises Special Bottle Release Policy

(Greensboro Bend,VT) – Following up on what we’ve learned from the release of Flora Blue/Black, and reviewing comment…

The post Hill Farmstead Brewery Revises Special Bottle Release Policy appeared first on thefullpint.com.



03/30/2015 04:34 PM
Freetail Expands Distribution to Houston
Just in time for patio-weather, Freetail Brewing Co. has made good on a promise made last spring and is rolling into Houston next week. Local wholesaler, Silver Eagle Distributors, will begin delivering the San Antonio-based brews to accounts across Houston and surrounding areas beginning Monday, March 30.

03/30/2015 04:32 PM
Upland Brewing Starts Sour Collaboration Series with Yazoo Brewing and Great Raft Brewing

(Bloomington,IN) – Upland Brewing Co. announced today that they will be creating several new collaboration beers in 2015. …

The post Upland Brewing Starts Sour Collaboration Series with Yazoo Brewing and Great Raft Brewing appeared first on thefullpint.com.



03/30/2015 04:22 PM
DUI, Part VI: Representation
Last year my life was forever changed. I was arrested for DUI as I was driving home from a beer festival. As a long-time beer blogger and advocate of knowing when to say when, this was devastating. Over the next few weeks, I will be telling my story in hopes that my experience will resonate […]

03/30/2015 04:22 PM
Bourbon Bandits: A Booty that Betters with Age
Bourbon is the most sought after whiskey in the world. And as demand grows, supply continues to dwindle. And while there are many uncertainties in ...

03/30/2015 04:14 PM
Atlantic Importing to Expand in Rhode Island
Atlantic Importing, the Massachusetts-based beer, wine and spirits distributor of brands like Dogfish Head, Stone Brewing and Boston-area stalwart Jack’s Abby today announced plans to open an outpost in Rhode Island. Citing an opportunity to “expand regional visibility” as a triple threat wholesaler, Atlantic has invested in new, centrally located 12,000 sq. ft. distribution facility in Coventry, RI. The new site will serve as the company’s home base for statewide distribution of select beer, wine and spirits brands.

03/30/2015 04:04 PM
Founders KBS15 DC Debut and More at ChurchKey
From an email: Around this time of year, as the weather starts to change, we hold onto the cooler months by anticipating the release of one of the flat-out most amazing craft beers in the USA, the inimitable Founders Kentucky Breakfast Stout! That's right, on Monday, March 30th--beginning at 4 PM--ChurchKey taps a keg of KBS, along with a numbe ...

03/30/2015 03:47 PM
Summit Brewing Releases Hopvale Organic Ale
Summit Brewing Company today announces the release of Hopvale Organic Ale, a balanced, refreshing session beer available year-round on draught and in 16oz can 4-packs the first week of April.

03/30/2015 03:43 PM
Jack’s Abby Expands to Rhode Island
Jack’s Abby Brewing today announces plans to extend distribution of its word class lagers to Rhode Island. The brewery is expanding to the Ocean State with its oldest partner and sole distributor in Massachusetts, Atlantic Importing, who is opening its own venture in the state—the Atlantic Importing Company of Rhode Island. This is the latest in a quick succession of new territories for Jack’s Abby following the launch of Eastern Pennsylvania at the end of March, as well as Connecticut this past June.

03/30/2015 03:19 PM
Freetail Brewing expands distribution to Houston
Freetail Brewing, the San Antonio- based brewpub turned full- fledged brewing operation, has expanded into the Houston area. Silver Eagle has taken control of distribution duties and will begin delivery of Freetail beer today, March 30, 2015...
Freetail Brewing

03/30/2015 03:08 PM
Patent No. 1578627A: Bottle Opener
Today in 1926, US Patent 1578627 A was issued, an invention of John C. Baumgarten, for his “Bottle Opener.” There’s no Abstract, but the description states that the “invention relates to bottle capping implements.” It’s essentially a ring with bottle opener. I...

[[Click through to the Bulletin for full content]]

03/30/2015 02:58 PM
Portland Brewing Releases S.M.A.S.H Pale Ale
Summer is a season for simple times and simple pleasures. It warrants rest, relaxation and refreshing flavors. Look no further for that perfect thirst-quencher during these warmer months, Portland Brewing has you covered with its new single malt and single hop (S.M.A.S.H.) Pale Ale.

03/30/2015 02:38 PM
And in Liver News: Coffee and Booze Are Friends
Moderation plays a crucial role in keeping our alcohol levels in check to protect various organs in our bodies especially our liver. So, how much and how frequent? Three drinks of alcohol can kill you says an international panel that already determined how much alcohol can actually damage the liver. Alcohol drinking causes at least […]

03/30/2015 02:32 PM
Going Back into the Dark: Eximo Sipping Rum
The dark ages are coming! Primed to replace whiskey as the next biggest trend, the Spirits Quarterly reports dark aged rum is on track to ...

03/30/2015 02:10 PM
If Napa wineries have to limit visitors, how will they sell their wines?
Napa Valley is once again debating how to strike a proper balance between its core identity as an agricultural region specializing in wine and its alter ego as a glitzy tourist destination. The Napa County Board of Supervisors and the county’s Planning Commission met March 10 to discuss potential limits on new wineries and the […]

03/30/2015 01:43 PM
Washington Cask Beer Fest – Peoples Choice Winners

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. I admit it. I wimped out and let traffic win. For the first time in maybe forever, I failed to make it to the Washington Cask  Beer Festival, which happened last Saturday at Seattle Center. I didn’t even try. When you live in West Seattle, a viaduct...

03/30/2015 01:30 PM
Flying Dog Cannonball Firkin Run at City Tap House
From an email: There’s not one city in the DMV that has the death penalty for firkin tapping…although we’re not so sure about Cockeysville.    With God as our copilot, our most distinguished group of cask-conditioned scofflaws and degenerates are racing through 11 cities with 11 unique firkins in 11 days (beginning ...

03/30/2015 01:21 PM
Study: Lesbians handle booze better than straight women
London: A new study has revealed that lesbians drink far better than straight women even after having a hazardous relationship with alcohol. The study conducted by Britain’s leading LGBT mental health charity, PACE found that 31.9 percent of straight women engaged in problematic drinking as compared to 37.1 percent of lesbian and bisexual women, but […]

03/30/2015 01:20 PM
Beer Birthday: Gary Glass
Today is the 42nd birthday of Gary Glass, Director of the American Homebrewers Association. Gary’s been with the Brewers Association for many a moon and has become the face of homebrewing in America. Join me in wishing Gary a very happy birthday. And relax, drink a homebrew, if you have one....

[[Click through to the Bulletin for full content]]

03/30/2015 01:05 PM
NWIPA announces lineup of events to take place during Craft Brewers Conference in Portland
Coming up in April, the Brewers Association's Craft Brewers Conference heads to Portland Oregon, and one of our favorite pubs, NWIPA, known for their top notch selection of hoppy craft brews has recently released an amazing lineup of events scheduled to accompany. Here's the good word from NWIPA

03/30/2015 12:46 PM
Golden Road Brewing Points the Way to Arizona

Phoenix, AZ – Continuing a year of expansion, Los Angeles-based Golden Road Brewing is taking its Southern California char…

The post Golden Road Brewing Points the Way to Arizona appeared first on thefullpint.com.



03/30/2015 12:38 PM
Patent No. 3175595A: Baled Hops Shredder
Today in 1965, US Patent 3175595 A was issued, an invention of Morton William Coutts, assigned to Dominion Breweries Ltd., for his “Baled Hops Shredder.” There’s no Abstract, but the description states that the “invention relates to the breaking up and the measuring of...

[[Click through to the Bulletin for full content]]

03/30/2015 12:23 PM
Archeologists unearth a 5,000 year-old brewery

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. In 2006 David Cohen opened The Dancing Camel Brewery, which holds the distinction of being Israel’s oldest production microbrewery. However, oldest is a relative term. Workers for the Israel Antiquities Authority (IAA) recently unearthed remains of an ancient brewery in Tel Aviv that predates Cohen’s brewery by...

03/30/2015 12:12 PM
Come Fuss at The Upper Lip on April Fools’ Day
Get ready to be all fussy and into your beer when The Upper Lip hosts Anheuser Busch-InBev Night on Wednesday, April 1. Yes on April Fools’ Day, The Upper Lip will proudly feature an Anheuser Busch-InBev focused lineup of beers. Over the past few years AB-InBev has been making some noise in the craft beer […]

03/30/2015 12:10 PM
Beer Birthday: Dick Cantwell
Today is Dick Cantwell’s 57th birthday. He’s the head brewer and co-founder of Elysian Brewing in Seattle, Washington, and the co-author of Barley Wine. In addition to brewing, Dick’s a great writer, too, and his work frequently appears in numerous beer magazines. He also was on...

[[Click through to the Bulletin for full content]]

03/30/2015 12:09 PM
Sweetwater Brewing IPA

The post, Sweetwater Brewing IPA, first appeared on The Barley Blog.

I’ve been lucky enough in the past few years to sample some truly tasty IPAs from Atlanta’s Sweetwater Brewing. This, however, is the first time that I’ve come across their standard, flagship IPA. It’s not as dynamic or as full-flavored as some of it’s canning/bottling line brethren, but it’s still a beer that goes down […]

The post, Sweetwater Brewing IPA, first appeared on The Barley Blog.



03/30/2015 12:08 PM
Patent No. 3946780A: Fermentation Container
Today in 1976, US Patent 3946780 A was issued, an invention of John C. Sellers, for his “Fermentation Container.” Here’s the Abstract: A flexible fermentation container which has, in place of the common air lock, a diaphragm having a Gurley porosity of 2 to 120 seconds. The...

[[Click through to the Bulletin for full content]]

03/30/2015 11:04 AM
Virginia Is For Livers! at The Big Hunt
From an email: We're shining our spotlight on some of the best and most creative breweries in our neighboring state of VA. On draft we'll be featuring: * Lost Rhino- Tmavy (dark Czech-style lager) and Why Nut? (peanut butter and banana porter) * Port City- Colossal 4 (Belgian Quad) and Maniacal Double IPA * Champion- Killer Kolsch and Olde Salt ...

03/30/2015 10:05 AM
The Ultimate Guide To Breakfast Joints In Philadelphia
While you have more than likely heard of the wonders of the authentic Philly cheesesteak, you have probably overlooked the magnificence of the Brotherly Love ...

03/30/2015 09:15 AM
EVENT: 2015 Lexington Battle-Green BBQ Festival 5/16 & 5/17 (MA)
The 2015 Lexington Battle-Green BBQ Festival Pairing the best local craft barbeque and beer with live local blues. LOCATION Fletcher Park, 1557 Mass Ave, Lexington, MA 02420 Home of the Lexington Farmer’s Market, and the Hosmer House DATES AND TIMES Saturday, May 16, 2015: 11am-7pm. Sunday, May 17, 2015: 12pm-6pm. ADMISSION $5 (ages 13+) PARKING […]

03/30/2015 08:42 AM
The Salisbury Hotel
You hear a lot of chat about micropubs these days. For sure it's a lovely concept, but let's be honest: the emergence of the micropub tells us a lot of the decline in the importance and grandeur of drinking establishments in Britain. Our pub culture has been marginalised as never before. In the late Victorian and Edwardian periods we were building truly massive boozers befitting of the capital

03/30/2015 08:32 AM
NoVA Launch of O’Connor Brewing at Rustico Slaters
From an email: Next Wednesday, Rustico Alexandria welcomes O’Connor Brewing Company to the area by turning over 8 of our taps to this fantastic brewery out of Norfolk, Virginia. We are ecstatic to pour these selections for the very first time ever in Northern Virginia, and to party with the O'Connor Brewing Company team!   Many of th ...

03/30/2015 08:32 AM
Adventure Blazing Trail IPA
We spent a pleasant weekend afternoon at Adventure Brewing in Stafford County. Sunday afternoons at this local brewery are a great time to relax with good beer and good company. The brewery currently has 10 beers on tap so there's something for every taste. Our choice for the afternoon was Blazing Trail IPA.

Adventure Brewing Blazing Trail IPA is made with all Virginia-grown hops. (I've seen the name listed as both Blazing Trail and Blazing Trails.) The beer pours marmalade in color with a pleasant citrus aroma. A thin head leaves behind moderate lacing. The Virginia-grown "west coast" hops give a fresh citrus pithiness to the flavor. A earthy malt base completes the flavor profile. This IPA is hop-forward but does not kill the tastebuds. And at a moderate 5.6%, it's well-suited for Sunday afternoon enjoyment.



Adventure Brewing food truck regular, STEVE-O's BBQ, Burgers & BACON was on hand to provide food to go along with the ale. We opted for Steve's signature bacon cheeseburger and tater tot side. It made for a tasty pairing.

One goal for the visit was to pick up some bottles of the barrel-aged Wicked Nymph Imperial Stout that was released on Saturday. Colleen and I had a tiny taste a couple weeks ago, and were excited to pick up a few bottles for ourselves. The brewery obtained three barrels from the Bowman Distillery which had aged bourbon since 2005, 2009, and 2010. The bottles from the 2005 barrel were sold out, but we picked up some from the other years. I haven't decided if we'll be enjoying them soon, or letting them age. Stand by....



[ This content originated at Musings Over a Pint ]


03/30/2015 06:23 AM
Loading up the Beer Ark with this week’s links
MONDAY BEER LINKS, MUSING 03.30.15 Two by two … Highland Park Brewery brews Yard Beer from backyard ingredients. On terroir, and the vine’s microbiome. Foraging for brewing ingredients in southern Illinois or in the middle of North Carolina is relatively easy to imagine. But in Los Angeles? That’s why Bob Kunz at highland Park Brewery […]

03/30/2015 06:22 AM
Clamps & Gaskets: News Roundup for Weeks 10/11, 2015.
Clamps and Gaskets: weekly roundup
A bi-weekly, non-comprehensive roundup
of news of beer and other things.

Weeks 10/11
1 March - 14 March 2015

  • 2015.03.14
    Date proclaimed as Pi Day: 3.14.15.
    —Via Pi Day.



    American Mild Month 2015
  • 2015.03.14
    Inaugural American Mild Month announced for May, 2015.
    —Via Session Beer Project.


  • 2015.03.13
    "Virginia brewers have expressed a mixture of trepidation and optimism," as west coast breweries open in the state.
    —Via Greg Kitsock at Washington Post.



    Southern Drawl Pale Lager (01)
  • 2015.03.12
    Lagers enjoying a renaissance in America, as more 'craft' brewers and drinkers turning to 'craft' lagers.
    —Via Eric Asimov at New York Times.


  • 2015.03.12
    Bell's (large 'craft' brewery in Michigan) vs. Innovation Brewing (small 'craft' brewery in North Carolina) in trademark dispute. Bells' response to furor:
    "We have not, and are not asking them to change their name or their logo. There is no lawsuit. We are not suing them. We have not asked them for money. We have not asked them to stop selling their beer. We are asking them to withdraw their federal trademark application."
    —Via Jeff Alworth at Beervana.


  • 2015.03.10
    Memorial service held at National Cathedral in Washington, D.C. for Edward Brooke: 1st African-American popularly elected to U.S. Senate, Republican of Massachusetts, who died 3 January 2015, at 95.
    —Via Washington Post.



    The Flying Dog Winny (02)
  • 2015.03.06
    U.S. Court of Appeals rules that the Michigan Liquor Control violated the 1st Amendment freedom of speech rights of Maryland, brewery, Flying Dog. Brewery wins six-year court case to sell beer called Raging Bitch in the state.
    —Via Baltimore Magazine.


  • 2015.03.06
    The U.S. economy added 295,000 jobs in February; unemployment fell to 5.5%, the lowest in 7 years, since before the recession began.
    —Via CNN.


  • 2015.03.05
    "Uniquely in the world, apart from Belgium, Lithuania has not just preserved its ancient farmhouse brewing culture, but managed to commercialize it. There are at least 15 breweries in Lithuania brewing beers that are either real farmhouse ale in the Lithuanian tradition, or to some degree commercialized versions of farmhouse ale."
    —Via Lars Blog.


  • 2015.03.05
    The (U.S.) Brewers Association creates Digital Interactive U.S. Beer Styles Guide: "77 common U.S. beer styles inside of 15 style families."
    —Via Reuters.
    —The guide itself, at CraftBeer.com.



  • 2015.03.04
    "With malice toward none, with charity for all." The 150th anniversary of President Abraham Lincoln's 2nd inauguration and Lincoln's famous speech.
    —Via Washington Post.


  • 2015.03.04
    Summary of the new TTB filing and reporting requirements for breweries and brewpubs.
    —Via Craft Brewing Business.


  • 2015.03.03
    The Washington, D.C. City Council is considering legislation to allow patrons to drink outside at "artisan alcohol manufacturers."
    —Via DCist.



    Heavy Seas' barrel room
  • 2015.03.01
    'Craft' brewers facing price spikes and shortages of wooden barrels: bourbon and otherwise.
    —Via Austin Chronicle.
-----more-----
  • Clamps and Gaskets is a bi-weekly wrap-up of stories  not posted at Yours For Good Fermentables.com. Most deal with beer (or wine, or whisky); some do not. But all are brief, and many are re-posts from twitter.com/cizauskas.
  • The Clamps and Gaskets graphic was created by Mike Licht at NotionsCapital.


03/30/2015 05:58 AM
Edinburgh Beer Weekly 22/03 – 29/03
The post Edinburgh Beer Weekly 22/03 – 29/03 appeared first on The BeerCast.

03/30/2015 05:00 AM
APEX Bar Announces Craft Brewers Conference Events
It’s too bad that the Craft Brewers Conference here in Portland only takes place over four days. Breweries, distributors and bar owners are cramming about a months worth of events into this very short timeframe so planning is of an essence for all craft beer lovers. The latest bar to announce its CBC schedule is […]

03/30/2015 04:31 AM
Choosing a Lager in the UK
Detail from an advertisement for Allsopp's Pilsner, 1920s.

The arrival of a new beer from Sweden on the UK market has made us wonder about the hierarchy of packaged lagers available in the UK. The graphic below isn’t a league table, exactly. Rather, we imagined that someone was offering to buy us an entire case of lager, and then played the options of … Continue reading Choosing a Lager in the UK

Choosing a Lager in the UK from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



03/30/2015 04:00 AM
Four Brewers | Why So Sour?

Season 2, Episode 13 - This week, we’re drinking some pretty rad sours while John gets serious about bottle dates. [Player …

The post Four Brewers | Why So Sour? appeared first on thefullpint.com.



03/30/2015 03:42 AM
Out for a couple
Wet night. Push the heavy front door of Alfie Byrne's. Across the threshold and down the steps. The back-and-forth buzz of conversation. And ping-pong. The bar glows at the centre of the dim room, beckoning. A new beer from a well-respected English micro was touted earlier on Twitter. There it is, minimalist design on the tap badge. But due diligence first: a glance across the other options, over and then down to... the handpump. Chalked on the blackboard Gate Crasher Bitter by Trouble Brewing. Thought I'd missed it, and certainly didn't think I'd see it on cask. A pint, please.

Settling in the handled jug to a dark amber, though not quite brown. And not quite clear, either. First pull: yeast, gritty and bitter. Behind it, tannins and floral spices. All that jasmine. Classic English bucolics and the potential for greatness, let down by poor handling. For shame.

Still chasing rumours, out into the night again, across St Stephen's Green south, past Sir Benjamin's Palladian mansion and Joyce's alma mater. Skirting by Cuffe Street flats and around the corner to Against the Grain. Busier here. Crowded by the bar. A glance at the taps, a scan of the blackboard, and back to the taps. There. Dortmunder. Galway Bay aren't known for lagers. A brave step. A pint, please.

Husky and hazy. A wan orange hue and orange marmalade-flavoured. Biting bitterness sits atop the full grainy body, its texture the only nod to real Dortmund Export. Debate: does the assertive hopping take away from the style, or an improvement, a stage in its evolution? No matter. Good beer. Enjoyable drinking.

We're a long way from Dortmund. Is that a stout on cask? A pint, please.

03/30/2015 03:16 AM
Brewdog Brixton Porter 5% ABV
Brixton Porter is Brewdog's 21st century interpretation of a classic 18th century brewing style, the twist being that the relatively low alcohol content (for a porter at any rate) should make it suitable as a dark session ale.

03/30/2015 03:05 AM
Random Berliner Weisse stuff
Some random stuff about Berliner Weisse that I found in the newspaper archive. Though they do tell us something. And I don’t mean about the habits of German sailors

SUNDAY IN A GERMAN WAR HARBOUR.
Sunday is the great day of recreation for the men of the German Navy at Kiel. As in Great Britain, the shops are shut, and churchgoers go to church in the morning, but the rest of the day is given up to pleasure. The Germans cannot be said a religious people from our standpoint—dogma being nebulous, and religion a State duty. One German Protestant cathedral that I know has as its chief pastor or dean a minister who openly doubts the existence of the Deity. On Sunday evenings there is much dancing and beer-drinking. Dancing is the rule of the day in every cafe of any size, and if energetic it is always orderly. The amount of beer that is consumed on these occasions is wonderful. A great favourite with the ladies is the frothy Berlin white beer, drunk out of large bowl-shaped glass, and with a liqueur-glass of raspberry syrup added to it. On these days the German sailor, and his beard trimmed to a point in a sort of goatee, appears resplendent his full uniform, bare-chested, and many buttoned to a perfectly surprising degree. Drunkenness is nowhere as obtrusive as in England, and any disorderliness in the street, at once leads to the offending sailor being arrested by the patrol, and promptly consigned to custody. Discipline is severe.— J. Morin in Chambers's Journal.”
Dundee Evening Telegraph - Wednesday 01 November 1905, page 6.

What have we learned? That Berliner Weisse was popular with the ladies. And also that it was being served far from Berlin – Kiel is 350 km away.

But what really caught my attention was the reference to Berliner Weisse being drunk with raspberry syrup. I’d thought that this didn’t become a common practice until after WW I. Clearly it dates from before that.

Here’s a somewhat older article:

EASTER ON THE CONTINENT.
The foreign correspondents, having little else to write about, have been giving us descriptions of the Easter customs in the countries where they live. In Germany, we read, there is a so-called Easter soup, which is the seasonable dish at dinner or supper. It is a species of egg-flip, but as the beer used in its composition is the Berlin white beer the result is proportionally thin, and unsatisfactory to the normal English palate. With regard to customs, the principal one unknown in England is that of concealing Easter eggs, made of sugar or chocolate, under the furniture, behind the sofa cushions, and in similarly undiscoverable hiding places, for the children to seek.”
Belfast News-Letter - Monday 05 April 1869, page 4.

Doesn’t sound like they were very keen on Berliner Weisse, even when it was made into soup.

Funny about the Easter-egg hiding tradition. We did it with our kids. Then again, it was Dolores’s idea and she is German.

03/30/2015 01:48 AM
Made in China: ‘Aussie Beer’ creator fined by ACCC
Australia’s consumer watchdog has meted out a $10,200 fine to Independent Liquor Group (ILG), creator of a product called ‘Aussie Beer’ that was actually made in China. Aussie Beer was a private label product developed by NSW-based wholesaler ILG for sale to its trade customers, which include pubs and retailers that belong to its own Little Bottler and Super Cellars banner groups. “From March 2014 to August 2014, ILG supplied a product named ‘Aussie Beer’, with labelling that incorporated the statement ‘100 per cent owned’ within a map of Australia and the statement ‘Australia’s finest malt’,” the ACCC said. “The packaging also featured green and gold colours, which are colours closely associated with Australian sporting teams.” “The ACCC considered that, by its packaging and labelling, ILG represented that its ‘Aussie Beer’ product was a product made in Australia when in fact the product was made in China.” The ACCC said it had reasonable grounds to believe that ILG had made false or misleading representations about the country of origin of Aussie Beer, in contravention of Australian Consumer Law (ACL). The prosecution follows last year’s reprimand for Carlton & United Breweries for making false or misleading representations about the Byron Bay Pale […]

03/29/2015 11:20 PM
Australian Brews News announces new editor
The team at Australian Brews News is excited to announce that writer James Atkinson is joining us as Editor.

03/29/2015 08:53 PM
Oskar Blues Brewery acquires Michigan-based Perrin Brewing Co.
Oskar Blues Brewery announces the acquisition of Perrin Brewing Company, a Comstock Park, Michigan native brewery. Continue reading

03/29/2015 06:51 PM
The SommBeer Team
A Tribute to the Sommbeer Team Contributors – We’ve grown so much since that first contributor dared to write for this site (@hopscanary 7/24/14).  In a very short period of time, we’ve grown into a beer community and now boast a full team of contributors.  Let’s keep growing, I’m enjoying the ride. – David Adam McIntosh      @The1MacAttack Adam is a craft beer and mustache aficionado who majored in philosophy to implore the nature of craft beer. He is also an avid Detroit sports fan and…

03/29/2015 05:30 PM
Everybody Loves a Craft Beer Fest
Melbourne, FL – March 29, 2015 – I never miss a change to get outside and enjoy all the outdoor recreation opportunities the Space Coast has to offer. So when I learned about the Brewmaster’s Invitational, I...
Everybody Loves a Craft Beer Fest

03/29/2015 05:16 PM
When Mom Needs a Quick Pick-Me-Up
Because it would be crass to drink directly from one of those single serving wine bottles.



[ This content originated at Musings Over a Pint ]


03/29/2015 03:15 PM
Are you transporting your growlers in a legal way?
This is a protect yourself blog post, I’ve done quite a bit of reading in regards to Maine liquor laws and at some point I ended up looking at the open container laws and realized that I’ve been in violation without even knowing it. I’m not talking about drinking and driving here either, that’s a separate […]

03/29/2015 02:55 PM
How to Store Your Homebrew Supplies – Infographic

Over the past few years, homebrewing has become a popular hobby as beer lovers everywhere are trying their hands at creating their own signature brews; in fact, our good friend … Continue Reading →

The post How to Store Your Homebrew Supplies – Infographic appeared first on The Brew Review Crew.



03/29/2015 12:16 PM
Now you can order an IPA in Ho Chi Minh City.
I once again dropped off the face of the earth for several weeks and am not going to go through the charade of apologizing again because I have done that all too often, so let’s just agree I will post … Continue reading

03/29/2015 11:35 AM
Episode 260: Modern Times Beer Monsters’ Park


03/29/2015 10:49 AM
Washington, D.C. news organization rewrites local beer history.
Washington, D.C. brewery, DC Brau, will celebrate its fourth birthday next month. It was April 2011, when the brewery would deliver its first ever keg of beer —The Public, a hoppy, yet firmly malted pale ale— to a local restaurant. And, a big celebration, that day became.

WTOP —a Washington, D.C. all-news radio station and website— honored the upcoming anniversary with a story that began:
It may be hard to believe, but just a short time ago, there were no breweries in D.C. There hadn’t been one since 1956, when Christian Heurich Brewing Company closed its doors.

But the District’s 50-plus-year dry spell ended four years ago, when friends Brandon Skall and Jeff Hancock opened DC Brau. And the business ignited Washington’s brewing boom as others soon followed.

Well, yes to DC Brau, but hell, no, to that comment about "no breweries in DC [...] since 1956." It's just plain wrong.

Nearly nineteen years before DC Brau ever even began operations, the Capitol City Brewing Company —a brewery within a restaurant— would open, in August 1992, in downtown Washington, D.C., making it the first brewery to operate in the city, brewpub or otherwise, since the Heurich brewery shut down in 1956.

It would be a solitary one until a few years later when joined by Dock Street Brewing Company, John Harvard's, District Chophouse, and Gordon-Biersch. All were brewery-restaurants. Several of their resident brewers would go on to brew elsewhere, some still in the area, and some with great success.

Why ignore them?
  • Dock Street was a local offshoot of the pioneering Philadelphia brewery and brewpub of the same name that opened in the City of Brotherly Love in 1985. Its D.C. brewpub, located in the basement of the Warner Theater, would, unfortunately, remain open for only a year. (1996)
  • John Harvard's would then open in the same space, but would itself shutter just short of a decade later. (1997-2006)
  • The original Capitol City location at 12th & H Streets NW, is still open but only as a restaurant. In 2002, brewing operations were moved to the brewery/restaurant in the Shirlington district of Arlington, Virginia.
  • District Chophouse opened in 1997. Its Bourbon Stout might very well be the second-longest continuously brewed bourbon stout in the nation, after Goose Island's. 1
  • In 2013, Gordon-Biersch opened a second brewery/restaurant in the city, near to Nationals Park (in addition to its still open original location in what is now known as Penn Quarter).
Where in the world is Gordon-Biersch Navy Yard?


To gloss over the history and beers of these breweries solely because they were also restaurants (albeit without distribution) seems capricious. In fact, both Right Proper (opened 2013) and Bluejacket (opened 2013) — both mentioned in the WTOP article as new breweries— are themselves brewery/restaurants. 2

A look back at the beginning of D.C.’s beer boom

To be fair, at the end of the article, WTOP adds a qualifying comment. But it's appended with an asterisk, as if the reporter or her editor had added it, cover-your-arse-like, after the story had first been posted.
* While some restaurants/breweries were making beer in D.C. prior to 2011, there were no production breweries canning/kegging/bottling their beer for distribution/offsite sale.

This isn't the first time that the Washington, D.C. non-beer press has re-written local-beer history. Take for example, a July 2013 story in the Washington City Paper. The writer, in rooting for the quality of the 'food scene' in Washington, D.C., managed to explicitly 'disappear' all three brewpubs then operating in the city (District Chophouse and both Gordon-Bierschs).

Now, nothing against DC Brau. In fact, for me, just the opposite. I was there that day in 2011, and I continue to enjoy DC Brau's beers today. I applaud their upcoming fourth anniversary 3 , and I wish them continued good fortune.

DC Brau in Falls Church


But "facts are stubborn things; and whatever may be our wishes, our inclinations, or the dictates of our passion, they cannot alter the state of facts and evidence." 4 Whether writing on beer or something less profound, reporters for news organizations (forget about us bloggers!) shouldn't be so cavalier.

As fact-checking assistance for any future local-beer story, WTOP, I offer this for the record: today, there are ten breweries in our Nation's Capital.

And, that's worth reporting.


***************
UPDATE: I reached out to Rachel Nania, the author of the piece, for comment, via Twitter, and she responded:

@Cizauskas My article referred 2packaging breweries. I love all the places you highlighted & appreciate their contributions to DC beer too

— Rachel Nania (@rnania) March 29, 2015

I stand by my comments. Re-read those first two paragraphs of Ms. Nania's story, as quoted at the top of this piece. There's no "packaging brewery" modifier, and, in fact, there is none in the entire story until the conclusion, asterisked. To paraphrase Dr. Seuss, “A brewery's a brewery, no matter how small,” or even if it's in a restaurant.

-----more-----
  • In her piece, "A look back at the beginning of D.C.’s beer boom," Rachel Nania, editor of WTOP Living, does offer a good accounting of the many accomplishments of DC Brau, interviewing the two co-founders, Jeff Hancock and Brandon Skall.
  • 1 According to Greg Hall, the original brewmaster at Goose Island, the Chicago, Illinois, brewpub first made Bourbon County Stout in 1992 (!). The beer won an honorable mention at the 1995 Great American Beer Festival (there was no barrel age category yet).
  • 2 Right Proper has plans to open a separate production-only facility, while keeping the restaurant open.
  • 3 DC Brau will celebrate its 4th anniversary at the brewery, on Saturday, 4 April 2015. Details and tickets (required): here.
  • 4 DC Brau Quote by John Adams, later to be second U.S. president.


  • For more from YFGF:


03/29/2015 10:09 AM
Farage - beyond the (Camden) Pale?
Ed Miliband doesn't like beer and pubs at all. David Cameron's idea of a nice afternoon at his local involves, by all accounts, bottled ersatz cider and child abandonment. There's no denying that polarising politician Nigel Farage is the only one of our party leaders who's regularly pictured with a beer. Usually he's gurning over a flat pint of Greene King IPA, but whoever set up this photo for

03/29/2015 09:23 AM
10 Biggest Fails of the Craft Beer Movement
Who knew 30 years ago that there would be so many problems associated with having SO MANY new beers and beer styles to choose from? Yet here we are:10. Is it Craft? Is it Micro? Is it Nano? Does...
10 Fails of the Craft Beer Movement

03/29/2015 06:31 AM
QUOTE: His Courtroom was also his Saloon
Roy Bean's saloon courtroom.

“Roy Bean gave cold-blooded killers, cattle rustlers, and horse thieves no mercy. ‘Court’s in session,’ he would announce, and then delivered his sentence without pausing: ‘To be hanged by the neck until dead.’ As each trial ended, he would serve up cold beer all around; his courtroom was also his saloon.” From The American West by Dee … Continue reading QUOTE: His Courtroom was also his Saloon

QUOTE: His Courtroom was also his Saloon from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



03/29/2015 04:07 AM
March 2015: The Month That Was
march_postcard

Despite being all over the place running real-life errands, we managed to turn out a respectable number of posts in March, a couple of which were accidental epics. → There was a good batch of #BeeryLongReads from across the Blogoshire including insights into the politics of keg lines in bars and a profile of a South … Continue reading March 2015: The Month That Was

March 2015: The Month That Was from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



03/29/2015 03:05 AM
Brewing in the 1950’s – where to put your brewery?
I’m returning to Jeffery’s "Brewing Theory and Practice" to look at a short passage that greatly intrigued me. It’s all about suitable – and unsuitable – locations for a brewery.

It warns something I’d never considered: contamination from neighbouring businesses.

“Contamination by impure air is a great danger, especially to beers of low alcoholic content. A district should be selected which is free from factories emitting noxious fumes, and in which such factories are unlikely to be erected. It is inadvisable to build a brewery in close proximity to farm buildings, as dust from hay and chaff is highly infectious. The authors know more than one instance where considerable trouble has been experienced owing to the introduction of bacteria from such a source. It is an interesting commentary on the weak and non-resisting low gravity beverages of to-day that not very long ago farmers used to brew their own beers on farm premises under conditions which to-day would be definitely impossible. The reason for their success was, of course, that the high alcoholic content acted as an antiseptic and preservative.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 18.

I can think of lots of breweries that were located close to factories. In fact a particular example comes to mind from South London. Not all that far from Barclay Perkins’ Park Street brewery:

As you can see, the Black Eagle Brewery was surrounded by other industries, most of them pretty filthy. There were loads of tanneries is the part of London. And slightly further to the east there’s a vinegar works. The railway lines behind are the approach to London Bridge. The same bit of railway whose arches house the Kernel.

The Black Eagle Brewery was owned by Noakes and Co. It was bought by Courage in 1930, which is why I have photos of some of their brewing records.

But what I find most interesting about this passage is the references to farmhouse brewing. And how modern, low-gravity beers could easily be contaminated. Mmm. Thinking of farmhouses, wasn’t the Batemans brewery originally a farm?

There were other potential contamination hazards:

“Flour mills should also be carefully avoided. It is only necessary to look at the roof of a mill near the outlet from the dust ventilator to obtain some idea of the dangers lurking for breweries in the district. Another dangerous neighbour is a fruit orchard. Not only is decaying fruit a prolific source of infecting organisms, but many varieties of so-called 'wild yeast' abound in the air around orchards. Many of these organisms can develop in wort and beer with undesirable results. Overhead expenses involved in the transport both of raw materials and of finished beers play an important part. Proximity to a railway, canal, or river is of the utmost value. There is no need to remark that, in view of the high cost of transport it is most desirable that a brewery should be situated as near as possible to the bulk of licensed houses which it serves. Where this is not possible, stores and depots should be established as near as possible both to the licensed houses and to the transport centres.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, pages 18 - 20.

I suppose if you’re a Lambic brewery being close to an orchard isn’t such a bad idea.

The transport options listed are also striking: there’s no mention of road transport. I’m sure most beer is shipped by road today. Having your brewery close to your pubs is pretty damn obvious. Though several London brewers had breweries off in Burton, far away from the bulk of their tied estate.

And once again taxation is poking its nose in:

“In these days of heavy taxation it is natural that much thought should be given to assessments and local rates. Unfortunately, local taxation is irregular and liable to unexpected increases. At the same time, it is usually possible to form some idea of the probable future development of a district.”
"Brewing Theory and Practice" by E. J. Jeffery, 1956, page 20.

Those bastard politicians, eh, putting up the rates without warning.

I’ll be plucking some more gems from the book. Coolers next, just because I get so fed up with people calling them “coolships”.

03/28/2015 08:44 PM
28 Proof and Not Beer, Wine or Spirit
  It looks like moonshine. But it’s not spirits. It’s not even beer or wine, and yet it is 28 proof. I stumbled on Great America “Carolina Clear” at a gas station in Bardstown, Kentucky, of all places. It was just a couple miles from Jim Beam and Four Roses. I would have assumed the […]

03/28/2015 04:50 PM
Yes, There’s Arsenic In Your Cheap Wine. Now Relax
Wow. So apparently a class action lawsuit has been brought against makers of low-price-point California wines that have been found to contain nightmarishly-high levels of arsenic. First, here is the list of implicated wines. Do you drink these wines? Scary? Scary! This suit has touched off a high profile volley of wine-pundits and scientists, both […]

03/28/2015 04:36 PM
Nobody Wants to Drink Michelob Ultra, Not Even the People in the Ad
We’ve all been there: you’re hanging out at the beach with some buds—apparently just after a softball game or some other lame reason for you to all be wearing the same t-shirt—and you want to crack open some frosty beers to celebrate the fact that you’re all young, moderately good-looking and on a beach. And […]

03/28/2015 04:15 PM
Bell’s Oberon Beer Review
Featured Contributor – John Fahrner @fahrn13  Here in the state of Michigan we endure a lot with out winters.  Frigid temperatures, snow storms, the Detroit Lions, horrid road conditions and all kinds of other annoyances that encompass our winters. Lucky for us there is no shortage of amazing stouts and ales to help keep us warm through the winter the as we trudge on until just after St, Patrick’s day for one of the most festive days in Michigan, Oberon day!  Oberon of course is the seasonal…

03/28/2015 04:15 PM
Beer Calendar: What To Do in April 2015
Time to get outside and play kids. No excuses. The calendar says April and your beer glass is empty. Go fill it up at any of the following events that are sure to help you usher in spring in grand fashion. Plus, farther abroad, Pittsburgh Craft Beer Week does its thing from April 17-26, Harrisburg Beer Week has its own party from April 24-May 2, and Ommegang BCTC tickets go on sale April 1. As

03/28/2015 03:31 PM
A striking imperial IPA dedicated to its hop ranchers
Victory Brewing Company has created a beer dedicated to the company's hop ranchers, the farmers that cultivate all of their freshly grown hops. Thus, Hop Ranch Imperial India Pale Ale, an intense IPA made from whole flower hops...
Hop Ranch Imperial India Pale Ale

03/28/2015 03:00 PM
Industry News: Esquire Network's Brew Dogs April 1st and "Best Bars in America" return April 1st
Press Release

LOS ANGELES - ... - Esquire Network continues its quest to celebrate the spirit of men, and the spirits they drink. Tour the world's most notable drinking destinations when new episodes of BEST BARS IN AMERICA return Wednesday, April 1st at 9/8c, followed by an all-new hour of craft beer anarchy with the season premiere of BREW DOGS at 10/9c.

Inspired by Esquire magazine's annual run-down, season two of BEST BARS IN AMERICA follows comedians, best friends, experienced cocktail connoisseurs and hosts Jay Larson and Sean Patton as they celebrate our country's greatest watering holes. Alongside some raucous and famous friends, this season's cross-country bar crawl hits San Francisco, CA; Washington, DC; Louisville, KY; Minneapolis, MN; Southern California coast; Chicago, IL and Detroit, MI. Especially themed episodes revealing the best speakeasies, bar food and games are featured throughout the season.

Meanwhile, James Watt and Martin Dickie, founders of the fastest growing brewery in the UK, makers of the world's strongest ale, and evangelists of the craft beer movement return for a third season of craft beer chaos. New this season, the BREW DOGS are taking it global to celebrate distinctive craft beers by creating locally-inspired draft in major cities throughout the world. The brewing anarchists take over the following meccas across the globe: Aberdeen, Scotland; Brooklyn, NY; Louisville, KY; Michigan; Berlin, Germany; Belgium; Vancouver, Canada; Baja, Mexico; Nashville, TN and Miami, FL.

BEST BARS IN AMERICA is produced for Esquire Network by Magical Elves and executive produced by Dan Cutforth and Jane Lipsitz. BREW DOGS is produced by Custom/Redtail Partners LLC, with Steve Stockman, Chris Burke and Jared Cotton as executive producers.

About Esquire Network
Esquire Network champions the pursuit of a well-played life. The lifestyle and entertainment network, which debuted in September 2013, features programming that speaks to classic and contemporary passions and interests, from fashion and style to food and drink, travel, family and relationships. Building on Esquire magazine's 80 years of insight into what makes men tick, Esquire Network is available wherever viewers are watching: in 75 million homes nationwide, online athttp://esquiretv.com, On Demand, via mobile with the Esquire TV Now app and other platforms. Esquire Network is a unit of NBCUniversal Cable Entertainment, a division of NBCUniversal. To find Esquire Network, visit: http://esquiretv.com/channelfinder.

Additional Information

Facebook: Facebook.com/EsquireNetwork
Twitter: @ESQTV


03/28/2015 12:53 PM
Dorothy Goodbody

Commercial Description: Nothing gives Dorothy more pleasure than the succulent aroma of the two finest English hop varieties, Goldings and Fuggles. She selected these and Maris Otter pale malt for her Golden Ale as they’re naturally a winning combination. The result is a crisp and zesty beer that is as comfortable served on its own [&hellip

The post Dorothy Goodbody appeared first on Real Ale Review.



03/28/2015 11:09 AM
More notes towards a history of the beer mug
Loved and disliked in equal parts, and enjoying an unexpected renaissance in hipstery parts, despite being more than 70 years old, the dimpled beer mug is undoubtedly an icon of England. It was invented in 1938 at the Ravenhead glassworks … Continue reading

03/28/2015 09:29 AM
Stone Brewing Releases Stone Imperial Russian Stout and Stone CHAI-SPICED Imperial Russian Stout
ESCONDIDO, CA – Each spring, craft beer enthusiasts actually look forward to encountering the IRS—Stone Imperial Russian Stout, that is. A rich, hearty beer that emphasizes the roasty, chocolaty essence of dark malts, it stands out from Stone Brewing Co.’s typically hoppy stock, with a smooth, velvety body that’s tasty when fresh, yet also perfectly […]

03/28/2015 07:00 AM
Brewery Release: NW: Get It Now ... Stone Imperial Russian Stout in Classic and Chai-Spiced
Press Release

image courtesy Stone Brewing

ESCONDIDO, CA ...  – Each spring, craft beer enthusiasts actually look forward to encountering the IRS—Stone Imperial Russian Stout, that is. A rich, hearty beer that emphasizes the roasty, chocolaty essence of dark malts, it stands out from Stone Brewing Co.’s typically hoppy stock, with a smooth, velvety body that’s tasty when fresh, yet also perfectly suited for long periods of cellaring. And there is more to look forward to this year: As part of Stone's “Odd Beers for Odd Years” program (AKA another excuse to brew something new and creative), the California-based brewery is releasing a version infused with tea and spices, 2015 Stone CHAI-SPICED Imperial Russian Stout, alongside the classic version of this annual release. Starting today, the pair will begin arriving in 22-ounce bottles and on draft at bars, retailers and restaurants in markets where Stone beer is sold.
 
Conceived by Stone President, Co-founder and original Brewmaster Steve Wagner in 2000, the recipe for Stone Imperial Russian Stout has been tweaked very little since the beer’s debut. Black malt and British roasted barley in the grain bill give the resulting beer an opaque black color and a roasty aroma. Intense bittersweet cocoa and coffee flavors give way to hints of anise and dark berry fruitiness. Enjoy, but exercise patience—as the stout warms, its bouquet unfolds, the texture becomes smoother and roasted qualities strengthen.
 
“Steve developed a fantastic recipe for Stone Imperial Russian Stout, which has become something the brewing team looks forward to making every year,” explains current Stone Brewmaster Mitch Steele. “For the 2015 ‘Odd’ recipe, we wanted to incorporate chai spices, as we loved how deliciously they combined with classic stout flavors in the pilot batches that we previously brewed. We are excited to share this unique and limited special-release beer with our fans.”
 
Inspired by the savory flavors and aromas of chai tea, a blend of cinnamon, cardamom, clove, ginger, black pepper and black tea was blended with batches of Stone Imperial Russian Stout, post-fermentation. The aroma primarily showcases the spice and tea qualities, followed by mild clove and roasted barley characters. 2015 Stone CHAI-SPICED Imperial Russian Stout carries rich cinnamon, ginger and cardamom characteristics, followed by flavors of sweet tea as well as coffee from the base beer. As it warms, cocoa and coffee notes will balance out the piquant tea-and-spice medley. 
 
Both 2015 Stone Imperial Russian Stout and 2015 Stone CHAI-SPICED Imperial Russian Stout are ready to be enjoyed fresh, or fans may store them at proper cellaring temperatures (55°F or lower) for several months or even years. The spice and tea qualities from the “Odd” version will mellow over time. As both beers mature, the malt flavors will become richer and more refined.

2015 Stone Imperial Russian Stout Classic and "Odd" Release Distribution
National Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
International Distribution: Australia; Alberta and British Columbia (“Odd” release only), Canada; Japan; Singapore; Sweden; and United Kingdom
Find Beer: find.stonebrewing.com

2015 Stone Imperial Russian Stout (Classic Release) Quick Facts

URL: Stonebrewing.com/IRS
Stats: 10.6% ABV, 65 IBUs
Availability: Limited 22-ounce bottles and draft, beginning March 23
Hops Bill: Warrior

Stone Imperial Russian Stout Video

Classic Release Tasting notes, provided by Stone Brewmaster Mitch Steele

Tasting Notes, provided by Stone Brewmaster Mitch Steele
Appearance: Beer pours dark brown with a deep tan head.
Aroma: Cocoa and coffee flavors dominate, along with bourbon-like oak notes, fruity fermentation esters and some yeasty breadiness.
Taste: Bittersweet cocoa and coffee flavors are the most prevalent, plus fruitiness and hints of anise and yeastiness, which are followed by a smooth, balanced, slightly astringent, bitter finish. As it warms and opens up, the beer becomes smoother and the roasted flavors strengthen.
Palate: This beer is extremely full bodied and smooth, with a hint of alcohol heat.
Overall: We haven’t changed this recipe much from the original version that Stone President & Co-founder Steve Wagner created in 2000. It’s a fantastic beer, and we love brewing it every year!

Classic Release Suggested pairings, provided by Stone Craft Beer Ambassador "Dr." Bill Sysak

Appetizers: Caramel-dipped bacon, blue cheese-stuffed dates, oysters on the half shell, roasted pecans or walnuts
Soups: French onion, Hungarian goulash, beef stew, cream of mushroom
Entrees: Beef steaks with rich cream-based sauces, goose or duck with cherry sauce, coffee-rubbed lamb chops, grilled blue cheese-stuffed portobello mushrooms, vegetarian vindaloo curry
Cheeses: Point Reyes Bay Blue, Rogue River Blue, Roquefort, Gorgonzola Dolce, Stilton
Dessert: Chocolate lava cake, tiramisu, brownies, caramel cheesecake
Cigars: Padron Anniversary Series, La Reloba Selección Sumatra Torpedo, Illusione CG:4 Maduro

2015 Stone CHAI-SPICED Imperial Russian Stout ("Odd" Release) Quick Facts
URL: Stonebrewing.com/IRS/ODD
Stats: 10.6% ABV, 65 IBUs
Availability: Limited 22-ounce bottles and draft, beginning March 23
Hops bill: Warrior

2015 Stone CHAI-SPICED Imperial Russian Stout Video

"Odd" Release Tasting notes, provided by Stone Brewmaster Mitch Steele

Tasting Notes, provided by Stone Brewmaster Mitch Steele
Appearance: Beer pours dark brown with a deep tan head.
Aroma: Cinnamon, cardamom, ginger and tea qualities dominate the aroma, followed by hints of clove, roasted malt, cocoa and coffee-like aromatics.
Taste: Deep, rich cinnamon and ginger combined with cocoa, roasted malt notes, strong cardamom and hints of clove and black pepper, finishing with a strong, slightly sweet tea and coffee flavor. As it warms, the cocoa and coffee flavors balance out the spices.
Palate: This beer is extremely full bodied and smooth, possessing a spicy tang and hint of alcohol heat.
Overall: Our QA guru Rick Blankemeier introduced us to brewing with chai spices several years ago when he brewed a chai stout on Stone’s pilot system. Since then, we have brewed his creation a couple of times. Most recently, Rick and Liberty Station Brewing Manager Kris Ketcham brewed a version at Stone Brewing World Bistro & Gardens – Liberty Station. The chai-spice and stout combination is something we really enjoyed, so we decided to use the spices for this year’s “Odd Years for Odd Beers” version of Stone Imperial Russian Stout. The spices and tea are very prominent now, and I fully expect that they will subdue and mellow over time.

"Odd" Release Suggested pairings, provided by Stone Craft Beer Ambassador "Dr." Bill Sysak

Appetizers: Teriyaki chicken wings, bacon-wrapped figs, roasted pecans, deviled eggs, baked cinnamon-dusted plantain chips
Soups: Butternut squash, chili con carne, coconut curry, carrot-ginger, birria (goat stew)
Entrees: Mushroom Stroganoff, coffee-dusted lamb chops, vegetarian vindaloo curry, pork mole
Cheeses: Beehive Big John's Cajun, Point Reyes Original Blue, Maytag Blue, Valdeón, Gorgonzola
Desserts: Tiramisu, peanut butter fudge, cinnamon rolls, French vanilla ice cream, baklava
Cigars: La Flor Dominicana Double Ligero Digger, Padron Aniversario, Illusione MJ12 Maduro

"Odd Beers for Odd Years" Video

About Stone Brewing Co.

Founded by Greg Koch and Steve Wagner in 1996, San Diego-based Stone Brewing Co.is the 10th largest craft brewer in the United States. Stone has been listed on the Inc. 500 | 5000 Fastest Growing Private Companies list 10 times, and has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. The multi-faceted company will be the first American craft brewer to own and operate its own brewery in Europe, and is also building a production brewery and destination restaurant in Richmond, Virginia. Brewing at both locations is anticipated to begin late 2015. Known for its bold, flavorful and largely hop-centric beers, Stone has earned a reputation for brewing outstanding, unique beers while maintaining an unwavering commitment to sustainability, business ethics, philanthropy and the art of brewing. For more information on Stone Brewing Co., please visit stonebrewing.com or the company’s social media sites: FacebookGoogle+InstagramPinterestTwitter and The Stone Blog.


03/28/2015 06:00 AM
Pic(k) of the Week: Three stars (of brewing).
For a couple (three?) reasons, it seemed timely to re-post this 18 October 2014 photo, several months after the fact, today.
Three stars

It's a trio of brewers seen during the Chesapeake Real Ale Festival, in downtown Baltimore, Maryland, at the Pratt Street Alehouse.

Left to right:
  • Mike McGarvey —co-owner/founder, 3 Stars Brewing (Washington, D.C.);
  • Dave Coleman —co-owner/founder, 3 Stars Brewing;
  • Steve Jones —brewmaster, Oliver Brewing.
McGarvey and Coleman's brewery is three years old.

And, Steve Jones —who was the host brewer for the Chesapeake Real Ale Festival, and has been for eleven years— is soon to open a new, much larger, production facility for Oliver Brewing, off-site from its original home at the Pratt Street Alehouse (née Wharf Rat, 1993).

The conversation at that table was animated and enlightening. And, the boys sure can mug for the camera. As Jones pointed out, he was "still rocking my Derek Smalls facial hair from our previous evening's 'This Is Oliver Brewing Company' night!"

-----more-----
  • Caveat lector: As a representative for Select Wines, Inc. —a wine and beer wholesaler in northern Virginia— I sell the beers of Oliver Brewing. Any opinions here are mine alone.

  • Pic(k) of the Week: one in a weekly series of personal photos, usually posted on Saturdays, and often, but not always, with a good fermentable as a subject. Camera: Olympus Pen E-PL1.
  • Commercial reproduction requires explicit permission, as per Creative Commons.

  • For more from YFGF:


03/28/2015 04:30 AM
GALLERY: More Brewing Aristocrats
Some Famous British Breweries.

These pictures of British brewing bigwigs all come from the 1900 Licensed Victuallers’ Year Book and follow on from this post from last June.

GALLERY: More Brewing Aristocrats from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



03/28/2015 04:05 AM
Grand tour
I mentioned the Alltech Dublin Craft Beer Cup in one of the earlier posts this week. Danish brewers Coisbo were outright winners for the second time in a row, with a barrel-aged version of the beer that won them top prize last year. Eleven is a 10% ABV imperial stout matured in sherry casks. It's not a subtle beast, smelling strongly of sweet oak, though dryer on tasting, but still very very woody. I think the barrel-aging may have left it a little overcooked for my liking.

Also waltzing off with a gold medal was the only Belgian beer I had all weekend. Bertinchamps Brune also has the distinction of being packaged in a half-litre bottle, the way Belgian beers generally aren't. And that's not the only unorthodox feature. In with the very typical rich Belgian chocolate flavour there's some lovely fresh roast coffee notes too. If it wasn't for the Belgian yeast esters this would almost be a first-rate porter. It certainly hits a lot of those notes.

Luxembourgian brewery Bofferding had a stand in the trade area just opposite Galway Hooker and Aidan dared me to try their lurid cherry beer Battin Fruitée. It's not all that bad, being one of those super sweet syrup concoctions commonly found in Belgium. It doesn't edge over into saccharine so it gets a pass from me.

There were some decent beers from the Spanish exhibitors Rosita and Lo Gambusi. Both had clean and refreshing blonde ales on offer. Rosita's Carmen has a chalky mineral element for extra quenching power, despite a hefty enough 5% ABV. Gambusi's Riu is simpler again but worked well as a mid-festival palate-cleanser.

The other Rosita beer I tried was a White IPA. The herbs in here gave it a strong sausagey smell, which wasn't at all unpleasant. Juniper has been employed, I'm told, but I didn't get much of that. Everything else from the herb garden is present, however. Lo Gambusi's second tap was pouring an amber ale called Cinteta. I liked this a lot: it's not too sweet though there's a proper dose of light caramel. To balance it there's lots of greasy hop oil and flavours of pine resin and white pepper. At 5.2% ABV it's a very nice complex sessioner.

Progressive Austrian operator Brew Age had some highly impressive offerings including a black IPA called Dunkle Materie, 6.9% ABV and hopped generously with Cascade, Amarillo and Columbus for a massive juicy orange effect plus just a slight echo of roast on the finish. Dangerously quaffable stuff. Their Hopfenauflauf pale ale was less of a powerhouse, but wasn't really trying to be one either. You get a sweet and spicy kick of bath salts and a light front-of-palate bitterness. No big hop impact, just perfect balance at 5.4% ABV.

Cologne's own Freigest caused a bit of a buzz around the room all weekend. Gose was the name of the game and Geisterzug the beer of the moment, in its rhubarb infused incarnation. Between the yeast and the fruit it delivers two kinds of tartness at once. Coupled with the addition of spruce needles it's a jolting, invigorating beer, but enormous fun to drink. I also had a taste of Abraxxxas, Freigeist's smoked wheat beer with added pears. It really makes full use of every ingredient involved, with a huge smoky fug in the flavour, layered over with a fresh and tangy pear fruitiness. I've never tasted anything like this but amazingly it all works really well.

A fake Rhineside beer to bring us home. Hoppy Cologne is by Moa in New Zealand and claims Kölsch credentials. One of the other connotations of the word Cologne popped into my head on the first sip: this tastes strongly of perfume. Given a minute it settles out into something less severe, but no more Kölsch-like: you get a spritz of lemon and a faint whiff of cattiness. It's a pretty tasty effort overall and I could easily envisage a session on it.

But, at this stage, a session on anything was furthest from my mind. A big thanks to all the exhibitors and organisers for making Alltech 2015 a fantastic event. Here's to many more years of random beery wonder.

03/28/2015 03:19 AM
News, Nuggets & Longreads 28/03/2015
Breakfast illustration, March 2015 variation.

It’s Saturday so here’s all the good beer-related reading from the blogoshire and beyond from the last week. → For Craft Beer & Brewing, Joe Stange gave five tips for brewing convincing Belgian beer: Okay, so there are some credible American-made, Belgian-inspired beers out there—even a few great ones. Unfortunately, there are also a lot of … Continue reading News, Nuggets & Longreads 28/03/2015

News, Nuggets & Longreads 28/03/2015 from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



03/28/2015 03:05 AM
Draught Bitter in the 1950’s
Seeing as we’ve looked at the handling of draught beer in the 1950’s at great length, I thought you might like to take a look at some of the beers themselves. And it’s a good excuse for loads more tables.

I’ve taken everything in my mega gravity spreadsheet that’s British, draught and is dated between 1950 and 1959. There will be posts on other styles later, but I’m going to kick off with Bitter, a style that was very much on the up in this period. On its way to becoming, albeit briefly, the nation’s favourite.

I’ve split them into four groups: Boys Bitter (OG < 1036), Ordinary Bitter (OG 1036 – 1037.9), Best Bitter (OG > 1038) and Keg Bitter. It’s a fairly arbitrary division. As would any be, really. I could easily have extended Ordinary Bitter by a gravity point or two at either end.

I’m thinking of assembling a new book covering 1945 to 1960. It’s an interesting period in British brewing, if only for its relative lack of dynamism. After the chaotic changes of the previous decades, it was a period of surprising calm. But it was also when British beer styles solidified into their modern forms.

On with the tables. Beginning with Boys Bitter:

Draught Bitter in the 1950's - Boys Bitter
Year Brewer Beer Price per pint (d) Acidity OG FG ABV App. Attenua-tion colour
1953 Steel Coulson Edinburgh Ale P. 60/- 14 1030
1959 Wm. Younger XXP Bitter 22 0.04 1030.4 1005.7 3.21 81.25% 21
1958 Bernard No. 3 (Pale 1/1) 13 1031 1010 2.72 67.74%
1959 Fuller Bitter 14 0.05 1031.6 1004.1 3.58 87.03% 23
1959 Charrington  BBB 17 0.04 1032.8 1007.8 3.24 76.22% 14
1954 Barclay Perkins XLK 15 0.06 1032.9 1004.5 3.70 86.32%
1954 Meux PA 17 0.04 1033.2 1005.3 3.63 84.04% 20
1954 Meux PA 17 0.06 1033.7 1007.3 3.43 78.34% 24
1954 Barclay Perkins XLK 15 0.04 1033.8 1006.9 3.49 79.59% 19
1953 Steel Coulson PXA P. 70/- 19 1034
1954 Taylor Walker EPA 17 0.06 1034 1008.6 3.29 74.71% 23
1958 Vaux & Co Bitter Ale 17 0.05 1034.2 1007.8 3.43 77.19% 26
1953 Whitbread Pale Ale 16 1035.1 22
1957 Ind Coope Best Bitter 17 0.06 1035.2 1008 3.53 77.27% 19
1954 Mann Crossman KK 17 0.04 1035.3 1007.7 3.58 78.19% 19
1957 Charrington PA 15 0.06 1035.5 1004.9 3.98 86.20% 23
1959 Whitaker Bitter 14 0.04 1035.6 1010.2 3.17 71.35% 22
Average 16.2 1033.4 1007.1 3.43 79.0% 21.3
Sources:
Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
document from the Steel Coulson archive held at the Scottish Brewing Archives
T & J Bernard's brewing records held at the Scottish Brewing Archive

Spot anything interesting there? Average attenuation is pretty high at 79%. The only exception is Bernard’s No. 3. Not even sure that should really be in there. Or, for that matter, the two other Scottish beers above it. As they are all 60/-. Which I usually consider to be Mild. Even though I know it was parti-gyled with 70/- and 80/-.

That reminds me. Kristen suggested we write another Beer Style Guide for a different year. I had been thinking of 1927, but I’m tempted to go for a year in the 1950’s. What do you reckon? Any preference for a year? It’s all a bit academic, as currently lack the time to write it.

Getting back to the beers, the relatively high attenuation means that the average ABV comes out at almost 3.5%. Not bad, but it might have left the beers a bit thin.

Next it’s the turn of Ordinary Bitter.

Draught Bitter in the 1950's - Ordinary Bitter
Year Brewer Beer Price per pint (d) Acidity OG FG ABV App. Attenua-tion colour
1958 Bernard No. 2 (Pale 1/2) 14 1036 1011 3.24 69.44%
1954 Watney PA 17 0.04 1036.1 1009.7 3.42 73.13% 25
1957 Ind Coope PA 17 0.05 1036.3 1006.5 3.88 82.09% 19
1953 Taylor Walker Pale Ale 18 1036.3 27
1953 Truman Pale Ale 17 1036.7 16
1954 Truman PA 17 0.04 1036.7 1006.4 3.94 82.56% 18
1954 Watney IPA 17 0.06 1036.7 1008.4 3.67 77.11% 23
1953 Meux Pale Ale 17 1036.8 27
1954 Charrington  BBB 15 0.06 1036.8 1008.9 3.62 75.82% 26
1957 Watney PA 17 0.06 1036.8 1006.9 3.89 81.25% 26
1953 Young & Co Pale Ale 16 1036.8 20
1954 Truman PA 17 0.05 1036.9 1006.8 3.91 81.57% 19
1953 Whitbread Pale Ale 17 1037.0 24
1959 Websters Bitter 15 0.07 1037 1005.4 3.95 85.41% 20
1953 Wenlock Pale Ale 16 1037 24
1957 Truman PA 17 0.07 1037.2 1007.1 3.91 80.91% 18
1953 Benskins Pale Ale 16 1037.2 18
1953 Tetley Pale Ale 16 1037.3 20
1953 Younger Pale Ale 17 1037.4 30
1959 Ind Coope Red Hand 22 0.04 1037.5 1011.5 3.37 69.33% 18
1953 Mann Crossman Pale Ale 17 1037.5 25
1954 Courage Alton PA 18 0.04 1037.7 1008.1 3.84 78.51% 24
1955 Truman PA Burton Brewed 17 0.05 1037.7 1005.9 4.14 84.35% 17
1954 Whitbread PA 17 0.06 1037.9 1004.8 4.31 87.34% 24
Average 16.8 1037.0 1007.7 3.79 79.2% 22.1
Sources:
Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
T & J Bernard's brewing records held at the Scottish Brewing Archive

I’m surprised that there’s so little difference between the average price of these first two classes of Bitter. There’s a fair bit of price uniformity – 18 of the 24 cost either 16d or 17d a pint. The one outlier is Ind Coope Red Hand which I suspect might have been a keg beer.

There’s a very heavy London slant in this set. Only Bernard, Younger and Tetley are exceptions. Unsurprising, as the majority of the analyses come from Truman and Whitbread.

Once again, there are some very highly-attenuated examples – eight are over 80%, and the average isn’t far off 80%.

Now Best Bitter:

Draught Bitter in the 1950's - Best Bitter
Year Brewer Beer Price per pint (d) Acidity OG FG ABV App. Attenua-tion colour
1954 Taylor Walker PA 17 0.04 1038 1009.9 3.64 73.95% 23
1959 Websters Bitter 16 0.06 1038 1004.7 4.16 87.63% 22
1954 Courage PA 18 0.06 1038.4 1006.4 4.16 83.33% 28
1954 Charrington  PA 15 0.04 1038.6 1008.1 3.96 79.02% 20
1957 Whitbread PA 19 0.06 1038.6 1010 3.71 74.09% 20
1957 Whitbread PA 19 0.06 1038.6 1010 3.71 74.09% 20
1957 Taylor Walker PA 17 0.06 1038.8 1009.3 3.83 76.03% 19
1959 Ramsdens Bitter 16 0.05 1038.9 1006 4.28 84.58% 16
1955 Hancock, Cardiff HB 1039
1957 Barclay Perkins PA 18 0.05 1039.5 1005.9 4.38 85.06% 26
1959 Bentleys Bitter 16 0.04 1039.5 1010.2 3.66 74.18% 19
1954 Whitbread PA 17 1039.5
1957 Courage PA 18 0.08 1039.8 1005.4 4.48 86.43% 27
1954 Barclay Perkins Best Bitter 18 0.06 1040.4 1007.5 4.28 81.44% 22
1959 Ramsdens Bitter 16 0.05 1040.7 1006.2 4.31 84.77% 18
1959 Courage & Barclay Bitter 22 0.04 1040.9 1009.8 4.04 76.04% 23
1959 Fuller Best Bitter 19 0.05 1041.4 1006.1 4.60 85.27% 32
1953 Watney Pale Ale 19 1042.8 27
1957 Ind Coope Double Diamond 20 0.05 1043.8 1008.1 4.65 81.51% 20
1957 Watney Best PA 21 0.06 1044 1014.2 3.86 67.73% 20
1957 Bass, Burton Pale Ale 21 0.04 1044.6 1005.4 5.12 87.89% 21
1953 Bass, Burton Pale Ale 19 1044.7 26
1953 Watney Special Bitter 20 0.06 1044.9 1009.6 4.59 78.62% 28
1954 Watney Special Bitter 20 0.04 1045.5 1013.7 4.12 69.89% 23
1954 Bass, Burton Pale Ale 19 0.04 1046 1008.7 4.86 81.09% 20
1958 Bernard Special No. 1 (Pale 1/4) 16 1046 1013 4.28 71.74%
1953 Charrington Pale Ale 17 1046.4 29
1959 Charrington  Toby Ale 15 0.04 1046.6 1009.4 4.84 79.83% 20
Average 18.1 1041.6 1008.6 4.52 76.68% 22.7
Sources:
Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
“Cardiff Pubs and Breweries” by Brian Glover, 2005. pages 97-101
T & J Bernard's brewing records held at the Scottish Brewing Archive


I’m wondering what to say about this lot. The attenuation is all over the place – 68% to 88% - but averages a little lower than the previous two sets.

I’m slightly surprised that Draught Bass was one of the paler examples. Though it’s also one of the strongest, at around 5% ABV. As a relatively expensive beer, it maintained its gravity better than most.

Again, it’s a very London-heavy set. Weird, isn’t it, to think how many big breweries used to have their home in London?

Finally, the geek’s favourite, nice expensive keg beer:

Draught Bitter in the 1950's - Keg Bitter
Year Brewer Beer Price per pint (d) Acidity OG FG ABV App. Attenua-tion colour
1959 Simonds Keg Bitter 22 0.04 1037.4 1007.3 3.76 80.48% 19
1959 South London Brewery Golden Keg 18 0.07 1037.9 1005.7 4.03 84.96% 19
1959 Watney Red Barrel 22 0.04 1038.5 1010 3.70 74.03% 24
1959 Flowers Keg Bitter 22 0.04 1039 1010.7 3.54 72.56% 23
1959 Whitbread Tankard Bitter 22 0.05 1039.1 1011.9 3.52 69.57% 22
1957 Watney Keg Bitter 24 0.06 1039.4 1007.6 4.14 80.71% 23
1959 Truman Keg Bitter 22 0.04 1040.5 1008.8 4.12 78.27% 22
1957 Courage & Barclay Keg Bitter 22 0.06 1042.8 1006.6 4.72 84.58% 22
1959 Wm. Younger Keg Bitter 19 0.04 1043.7 1007.8 4.68 82.15% 55
Average 21.4 1039.8 1008.5 4.02 78.6% 25.4
Without Younger 21.75
Sources:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.


As you can see, they’re all at Ordinary or Best Bitter strength. Except priced at a few pence more per pint.

The William Younger example is very dark for a Bitter. In fact it’s getting close to Dark Mile territory. But you know the Scots – they loved colouring up their beer. And in loads of different shades. Doubtless in some markets that beer was much paler.

Probably Mild next time.

03/27/2015 06:17 PM
Oskar Blues Takes Craft Collaboration to the Next Level and Acquires Perrin Brewing

Longmont, CO, Brevard, NC, & Comstock Park, MI – Colorado and North Carolina-based Oskar Blues Brewery and Perrin Brew…

The post Oskar Blues Takes Craft Collaboration to the Next Level and Acquires Perrin Brewing appeared first on thefullpint.com.



03/27/2015 03:14 PM
Week of 03/27/15 Beer Tastings
Today, from 4PM to 6PM the Wine and Cheese Place in Clayton will hold its weekly Friday beer tasting in which they will be pouring: De Dochter van der Korenaar Crime Passionel, Stillwater / Siren Smoke Signals, Shiner Prickly Pear, Grimm Gradient Young Bruin with Blackberries, Stillwater Contemporary Series “Mono”, Stillwater Contemporary Series “Stereo”, and Stillwater Contemporary [...]

03/27/2015 02:21 PM
Stop Neglecting Rosé, It’s Not JUST For Summer!
If spring’s around the corner, can rosé wines be far behind?   To be honest, most wine lovers probably don’t think much about rosé wines ...

03/27/2015 01:30 PM
Southville Hop

Commercial Description: Southville hop is an American inspired IPA is powerfully hopped with Cascade, Centennial & Simcoe hops packing it with tropical fruit aromas & flavours. Attractively amber in colour, it is a big strong beer to balance all those hops Southville Hop is another local beer (for me) from the Bristol Beer Factory. After [&hellip

The post Southville Hop appeared first on Real Ale Review.



03/27/2015 01:00 PM
Brewery News: NW: There's still time to pre-order pFriem Family Brewers' first bottled beers.
Press Release

image courtesy pFriem Family Brewers


Hood River, OR - pFriem Family Brewers announces the first-ever release of pFriem beer in bottles and associated bottle premiere events. The bottle release begins locally in Hood River, OR on Friday, April 3, 2015 at pFriem Family Brewers with Portland and Seattle premieres to follow. 


pFriem is set to launch 23 bottled beers throughout 2015 including: annual, seasonal, limited and barrel-aged varieties. The Classic Series will be offered in a capped 500ml German-style bottle while the Select Line and Barrel-Aged beers are being packaged in a corked and hooded 375ml bottle. The Barrel-Aged beers will include the long-anticipated Flanders Red and Blonde.

“This is a significant moment for pFriem Family Brewers,” explains Brewmaster & Co-Founder Josh Pfriem. “Not only does releasing bottles make it easier for folks to take home our hop forward beers and lagers, but it allows us to take our Belgian-inspired and barrel-aged beers to the next level. These beers are bottle conditioned, a process where we add yeast and sugar to the beer before bottling to create a beautiful secondary fermentation. This fermentation process creates a high level of carbonation, a wonderful maturation, and an exceptionally complex beer. We are eager and excited to share these beers with you!”

image courtesy pFriem Family Brewers

On April 3, 2015, pFriem Family Brewers will offer bottles for purchase through their Hood River tasting room starting at 11:30 am. The pFriem bottles will hit Portland’s shelves the following week with a release party at Belmont Station on Wednesday, April 8th. A month later, pFriem will introduce bottles to Washington State. Bellingham’s Elizabeth Station will host a release on Tuesday, May 5th while Seattle’s premiere will be at Chuck’s Hop Shop on Wednesday, May 6th, just in time for Seattle Beer Week. 

In addition, pFriem will be one of the first breweries to ship their beer directly to Oregon residents. Buyers will be able to purchase pFriem bottles by the case and can also configure their own custom cases through the online store. For a limited time, purchases of over $70 ship for free. Due to limited availability, the Barrel-Aged bottles will be made available in cases of six with a limit of one case per customer. Pre-sales are now available at store.pfriembeer.com for shipment on April 6th.

About pFriem Family Brewers: pFriem Brewery and its award winning tasting room is located in Hood River, OR, just south of the Washington State border and across the street from the town’s beautiful Waterfront Park. Enjoy breathtaking views of the Columbia and White Salmon rivers while savoring pFriem’s core beers and current seasonals inside or around the fire-pit on the outdoor patio. The pFriem tasting room offers a Belgian-influenced menu, made with locally-sourced ingredients; designed to pair with the pFriem family of artisanal beers. 

pFriem Family Brewers (pronounced “freem”) is a Northwest & Belgian inspired 15-barrel brewery and tasting room in Hood River, OR. pFriem artisanal beers are symphonies of flavor and balance, influenced by the great brewers of Belgium, but unmistakably true to our homegrown roots in the Pacific Northwest. Although they are served humbly, each glass is overflowing with pride and a relentless aspiration to brew the best beer in the world. We’ll let you decide.


03/27/2015 01:00 PM
Alehouse News: WA: Bellevue: Local Burger announces improved happy hour menu
Press Release

image courtesy Local Burger

Bellevue, Wash., ...  – Bellevue’s premium local-sourcing burger jointLocal Burger, has revamped their happy hour menu to include some of the areas tastiest and affordable offerings.

Known for their eclectic variety of burgers and sides, Local Burger’s new happy hour items, available from 3pm to 6pm, include Savory Pumpkin Seeds, Deviled Eggs, Chicken Confit Poutine, Fried Pickle Chips & Chili Aioli, Beecher’s Cheese Curds & Veggie Tempura, and Roasted Brussel Sprouts.

Aside from small plates, Local Burger is also offering their Royale Burger with Cheese at a discounted price numerous times throughout the Happy Hour. From 3pm to 4pm the Royale Burger is only $5.00, from 4pm to 5pm it is $7.00 and from 5pm to 6pm it is $9.00. Included in the Royale Burger with Cheese is a ¼ lb RR Ranch beef paty, Wesley’s Secret Sauce, Tillamook Cheddar Cheese and a full serving of fresh cut fries.

Just stopping in for a pint or two? Local Burger’s got you covered with the finest selection of local craft beer in Bellevue. Featured beers span anywhere from Seattle to Spokane. Here’s a list of what’s on tap. Also available are some of Seattle’s finest spirits as well as a rotating list of local Washington wines so satiate your palate.

Local Burger is committed to providing quality food and beverages from local farmers that care about their product. They’ve got terrific burgers, sandwiches, salads and sides all made with love, in-house, from locally-sourced ingredients. For more information please visit www.localburger.org or follow us on Facebook or Twitter @EatLocalBurger.


03/27/2015 11:17 AM
Starr Hill Roostarr Coffee Cream Stout

The post, Starr Hill Roostarr Coffee Cream Stout, first appeared on The Barley Blog.

When I have a cup of coffee, I like it as black as the darkened heart of the great beast—I don’t want cream or sweetener. The same sentiment can pretty much be applied to coffee stouts or any stout for that matter. I like them robust and strong. That said, the smoothness that Starr Hill’s […]

The post, Starr Hill Roostarr Coffee Cream Stout, first appeared on The Barley Blog.



03/27/2015 11:00 AM
Brewery Dinner: WA: Bellingham: Chuckanut Brewery’s Spring Beer Dinner is April 26th. Tickets on sale April 1st.
Press Release

Tickets for Chuckanut Brewery’s Spring Beer Dinner April 26 go on sale April 1st. Tickets must be purchased in advance either at the brewery or over the phone because seats are limited, so get them while they last! All tickets are non-refundable, but transferable for this amazing “Keep It Local” beer dinner inside Chuckanut’s brewery at 6:30 pm. The dinner makes a great wrap up for the April Brews Day (April 25) weekend!

This year’s Spring Beer Dinner is a collaboration with The Local/Menace Brewery and will include five courses paired to more than five beers. Specific details for the menu Chuckanut chef Joel Shumate and The Local Chef Brandon are preparing will be announced as we get closer to the April 26 date. The menu will consist of 95% locally grown food from local farmers markets. Stay tuned to Facebook for more specific information.

Chuckanut Brewery & Kitchen, located at 601 West Holly St, was awarded the National Small Brewpub of the Year 2009 and National Small Brewery 2011 at the Great American Beer Festival in Denver, CO. The national festival competition is the largest beer competition in the U.S.A. The full service “Kitchen” serves an eclectic fresh local menu for all ages from 11 am every day. Monday $3 Pints, Kolsch Night Tuesday’s, Taco Tuesdays, Friday Liter Nights are some of the extra activities offered at the “Kitchen”. Check out more about Chuckanut Brewery & Kitchen at www.Chuckanutbreweryandkitchen.com


03/27/2015 10:58 AM
Range Time - A Sunny Respite
A cool, rainy morning turned into a warm sunny afternoon, perfect for a trip to the range. Checkered Flag was in town so he, Colleen, and I spent an afternoon honing our skills in the 70° spring air. The warm air was accompanied by strong wind gusts, which played havoc with our targets stands. Appropriating a few logs from the fire pit (mostly) solved the problem. (No, I still haven't picked up those spikes.)

We spent most of our time at a close 7 yard distance. We often try to make a "game" of our range practice, within the restrictive rules of the club. The theme of the day became accuracy and trigger control. We warmed up on IDPA targets but soon switched to the more challenging Pincus "Balance of Speed and Precision" targets. Colleen was the "caller" and we reacted to her cues. "Three, Blue" she might yell out, and we'd draw and engage all of the target spots that matched any of the descriptors. Or "Round, Yellow" and we'd shoot all points that were either round or yellow. Not only were varying degrees of accuracy required, you had to analyze the targets to find the matches, geometric, numerical or color. It was quite a bit of fun and we went through many rounds playing that game.



Later we added some of CF's target cards he keeps on hand, with 1 inch squares and the even smaller "little man" targets and went for extreme accuracy trying to remove the pattern from the cards. When the target is smaller than the front sight, even at 7 yards, a smooth trigger press is critical.


A couple hundred rounds later we a good practice session, and a whole lot of fun, under our belts. It was good to get to the range on a beautiful afternoon, especially since the forecast is calling for more cold and rain over the next couple days.


[ This content originated at Musings Over a Pint ]


03/27/2015 10:30 AM
The Ultimate Guide To The Top Beer Joints In Washington, DC.
Every day is a long day in our Nation’s Capitol. Whether you’re trying to thwart your Congressman’s attempts to sabotage his career with inappropriate Tinder ...

03/27/2015 09:23 AM
Hop links, news & myths
- “It’s wonderful that hops have become the subject of so much writing and discussion. It’s just unfortunate that in the process so many (false) myths are being passed on – in countless forums and blogs, on Facebook and even in conversations. So let’s do some spring cleaning and do away with some of these […]

03/27/2015 08:29 AM
"Zero hours contracts" in pubs
Ed Miliband being interviewed by Jeremy Paxman last night.Photograph from the Telegraph website. On TV last night Ed Miliband - in between spluttering "hell yeah!" and "who cares?" - claimed he'd prohibit flexible working arrangements that can be so beneficial to both employers and employees. The term used by politicians is "zero hours contracts". I have no fewer than four bar staff on my

03/27/2015 06:00 AM
Chizu Opens In Downtown Portland
After his humble beginnings as Steve’s Cheese for the better part of half a decade tucked away into the back corner of the now defunct Square Deal Wine, Steve Jones ventured out on his own in 2010 opening Cheese Bar. After operating Cheese Bar in Southeast Portland for half a decade Jones has now stepped […]

03/27/2015 04:34 AM
Hungary for novelty
What got me most excited in the run-up to Alltech Brews & Food 2015 was the large number of Hungarian brewing companies listed to attend. It's far too long since I was last in Hungary so the opportunity to taste my way around its beer scene only a few minutes from my front door was one I relished.

First port of call on arriving into the Convention Centre on the Friday evening was Budapest brewpub Legenda Sörfőzde who brought a very impressive collection of off-kilter beers. Brettania is a 5.3% ABV dark red ale. It claims sourness but isn't really sour, having instead a big bretty funk and the heady sweetness of cherry cough sweets. There's even a slightly unpleasant sugary burn in the finish. An interesting sipper but I couldn't see myself drinking lots of it. Their Bazooka was altogether more integrated. This is a rye smoked dark lager and has the exact meaty aroma of a Bavarian classic. The taste is absolutely clean and balanced with plenty of rich smoky flavours. This guy I could drink in quantity.

There's a similar deft simplicity exhibited in Bunny Hop, a lager which Legenda Sörfőzde brews for Csupor. There's a fantastic ultra-fresh mown grass aroma set atop a silkily sinkable body. Csupor ThermoStout was also excellent: 6.3% ABV, big roasty aromas and a flavour which mixes a little bit of quality chocolate with a generous floral perfume. The shine comes off the partnership a little with Csupor Tántorgó ParIPA, a very minerally IPA with an unshakeable copper tang. The hops bring classic grapefruit and the body is quite light and dry. I think I expected more at 6.5% ABV.

Hello My Name Is Sudan was another Csupor beer but I don't know if Legenda Sörfőzde brewed it. It had its world première at Alltech and is named in honour of a the last male white rhino in Africa. It's an 8.2% ABV double IPA and very easy drinking despite that. Dry sherbet notes are the centrepiece and the body is remarkably light given the strength. No wonder it's endangered.

Legenda Sörfőzde brews for several other brands too, including Zodiak who brought Zodiak Red Rye Pale Ale. Though the colour was spot-on (it's almost pink!) it tasted rather grainy and stale. Along similar lines but much better was Mi újság Wagner úr? brewed for Hara Punk. This one is an amber ale at 6% ABV and with lovely cherry and cake notes, plus a slightly more grown-up funky overtone. Hara Punk also gets beer brewed at Hopfanatic in Kiskunhalas, including their new saison Monkey Funky Yeah, a modest 5% ABV and brewed with added coriander and black pepper. The latter adds a lovely oiliness to the aroma and the beer is very sharp and dry overall, though invigorating with it.

Zip Technologies was at the trade show part of the festival to show off its ultra-shiny brewing kits. But it had a small bar down on the main floor as well and I stopped by to try a couple of their offerings. Neither were much cop. Pineapple Noir is a dark saison of 6.5% ABV, with masses of stouty roast in its aroma and a flavour packed with crunchy burnt grain. There's only a very slight fruit juice element, and nothing I would have identified as pineapple. Without a label I would have taken this for a dry stout, and a very plain one at that.

The black IPA from Zip's is called Hopiverzum and it's 6% ABV but could pass for a lot stronger, with a nose full of spinach and tar, plus the burn of cheap vodka. It's smoother on tasting but loses its complexities along with the weird stuff and I got very little hop character. Another one I'd be marking as a very ordinary porter if I didn't see the style in advance.

Still, mis-steps notwithstanding I was intrigued by what the Hungarians brought to the table. It looks like an exciting place to go beering right now.

One more international round-up to come before we head for the door.

03/27/2015 04:08 AM
March 27th, 2015

A handsome suit, a dapper vest...soon to be a drunken mess!Read More...



03/27/2015 03:05 AM
Frits
Amsterdam is really buzzing beer-wise. I'm struggling to keep pace with the openings of new breweries and bars. I can thank Dolores for discovering Frits.

It popped up when she was searching for a place a colleague of hers had mentioned. It looked interesting and we decided to drop by one Saturday afternoon.


It's located on the corner the Jan Evertstraat and Mercatorplein in de Baarsjes. An area of Amsterdam we lived in until the kids came along and our flat started looking rather small. Like much of Amsterdam, it's changed a lot in the last five years.

Going down De Clerqstraat in a tram, I was shocked to see how many trendy eateries had popped up on the street. Fancy coffee places are a sure sign of gentrification. I should know, loads have appeared around our way. Girl cafes, I call them. As opposed to the old bloke pubs I hang around in.


The yuppification doesn't seem to have stretched quite as far as Mercatorplein, with the exception of Frits. Exposed brickwork and industrial ducting make perfectly clear who the establishment is aimed at: the young and the hip. That's me out on both counts. (I do still have both my own hips, so maybe that counts as a half.)

On offer are posh-ish burgers and a small but well-polished selection of beers. First thing I notice is that there are no mass-market beers. Brooklyn Lager Budweiser Budvar serve as Pils. That gives away one of the other feature of the beer list: very international. There are a couple of US beers, Thornbridge Jaipur, Weihenstephaner Hefeweissen and Vedet IPA. So about half the 10 draughts are foreign. The others are not only Dutch, but from Amsterdam: Oedipus and Het Ij.



The bottled list  is similarly a mix from traditional European beer countries and the USA. It runs to around 40 beers.

That's a heartening turnaround from a few years back. When Ij beers excepted, few Amsterdam pubs offered anything from small Dutch brewers. It's good to see local beers getting some appreciation.

"What used to be here, Dolores? I can't remember."

"A pub. The type with carpets on the tables."

"I understand why I'd never went in."

We invest in a shared burger. At  8-10 euros, they're quite reasonable for Amsterdam. Though that is without chips. It's not bad. Fairly similar to the ones you get in US beer places.

Beer prices. I should mention those. Around the 4 euro mark for a draught. Which again isn't that bad for Amsterdam. I'll probably be back. Especially as they stock St. Bernardus Abt.




Frits
Jan Evertsenstraat 135
Amsterdam.
Tel.: 020 233 9796
http://www.frits-amsterdam.nl

03/27/2015 12:23 AM
Episode 46: Brendan Varis (CBIA) and Cam Pearce (Coopers)
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Atwater Brewery’s Vanilla Java Porter – Beer Review
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Investment funds KKR and CVC submit top bids for Slovenia's Pivovarna Lasko
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