Creative Loafing Holiday Auction Item #33: Taste the best of Cigar City Brewing
So Creative Loafing is doing a charity Holiday auction and one of the items is a private tasting for four with CL Beer Writer Bethany Sherwin and CCB Head Brewer Wayne Wambles which will include the whole range of CCB beers, including all the rarities we keep stashed in the cellar....and the current high bid is only $100. Which sucks.
So I am going to sweeten the pot by offering a grab bag of bottles and growlers to take home from the private tasting. I can't give specifics because it really depends on what we happen to have at the time the winning bidder chooses to hold the tasting, but I can promise anything we have ready to growler or bottle on the day you visit for the private tasting (which can be planned for whichever date the winner chooses) will be available to take home.
To see details of the auction or to bid, go here. Remember it is for charity and beer, so go crazy.
Cheers,
Joey Redner
Saturday, December 5, 2009
Stoudt's Brew News
As the colder weather rolls into Adamstown and winter lurks around the corner, we are pleased to offer several new beers to help keep you a bit warmer and a bit merrier during the holidays.
Our brand new Winter Ale was officially released in November. For the next two winter seasons, we are brewing a hoppy red ale as our Winter seasonal. This ale has a deep, amber to reddish color and a medium to full body. The thick creamy head effervesces with pungent aromas derived from three varieties of domestically grown hops. This beer finishes on the dry side with a subtle citrus flavor. 6.2% alcohol by volume - 55 IBU's
We are also proud to offer a very limited-edition release of Robust Porter that we have been aging in oak whiskey barrels for the last 10 months. This beer is very dark brown and has rich flavors of malt with hints of chocolate. During the barrel aging process, the beer's flavors have become more subtle and blended with oak, vanilla, and bourbon flavors derived from the barrels. Full bodied, and full flavored, this beer will only be available in cork finished 750 ml bottles. 6% alcohol by volume - 45 IBU's
Finally, we are pleased to announce the release of 1860 IPA. This beer was created by Stoudt's for McGillin's Old Ale House in Philadelphia. This special brew was hand crafted by the brewers at Stoudt's to celebrate the 150th anniversary of McGillin's Old Ale House. This unfiltered ale is dry-hopped using multiple hop varieties, which offer a crisp hop flavor and aroma. A slight maltiness and medium body help to round off this quaffable ale. This is the perfect beer for celebrating 150 years, and toasting to another 150 to come. This beer is available in limited quantity on draft and in 12 oz. bottles at Stoudt 's Brewing Co. It is also available at McGillin's Old Ale House in Center City Philadelphia. 5.5% alcohol by volume - 47 IBU's
Our brand new Winter Ale was officially released in November. For the next two winter seasons, we are brewing a hoppy red ale as our Winter seasonal. This ale has a deep, amber to reddish color and a medium to full body. The thick creamy head effervesces with pungent aromas derived from three varieties of domestically grown hops. This beer finishes on the dry side with a subtle citrus flavor. 6.2% alcohol by volume - 55 IBU's
We are also proud to offer a very limited-edition release of Robust Porter that we have been aging in oak whiskey barrels for the last 10 months. This beer is very dark brown and has rich flavors of malt with hints of chocolate. During the barrel aging process, the beer's flavors have become more subtle and blended with oak, vanilla, and bourbon flavors derived from the barrels. Full bodied, and full flavored, this beer will only be available in cork finished 750 ml bottles. 6% alcohol by volume - 45 IBU's
Finally, we are pleased to announce the release of 1860 IPA. This beer was created by Stoudt's for McGillin's Old Ale House in Philadelphia. This special brew was hand crafted by the brewers at Stoudt's to celebrate the 150th anniversary of McGillin's Old Ale House. This unfiltered ale is dry-hopped using multiple hop varieties, which offer a crisp hop flavor and aroma. A slight maltiness and medium body help to round off this quaffable ale. This is the perfect beer for celebrating 150 years, and toasting to another 150 to come. This beer is available in limited quantity on draft and in 12 oz. bottles at Stoudt 's Brewing Co. It is also available at McGillin's Old Ale House in Center City Philadelphia. 5.5% alcohol by volume - 47 IBU's
Thursday, December 3, 2009
Dogfish Head 2009 World Wide Stout
It has come to my attention (thanks RateBeer) that a retailer or two may be misspricing their 2009 Dogfish Head World Wide Stout, WWS for short. They have been packaged in their case in unmarked white 4packs with 4 bottles per pack and a total of 6 4packs per case. This comes to a total of 24 individual 12oz bottles which is how DFH WWS has been sold for years. At least, for as long as I can remember.
Thus, a store can sell it as a 4pack if they can, but msrp should be around $36. If sold as single bottles, they should be around $9.
Someone somewhere though, is going to get lucky should they stumble across this:
Some may claim $9 pricey for one bottle of beer, but I disagree. In fact, there is a 2008 DFH WWS in my fridge awaiting a lateral tasting with a fresh bottle of 2009 DFH WWS. Can't wait!
(original written work by Kristyn Lier. plagiarism is not tolerated)
Thus, a store can sell it as a 4pack if they can, but msrp should be around $36. If sold as single bottles, they should be around $9.
Someone somewhere though, is going to get lucky should they stumble across this:
Some may claim $9 pricey for one bottle of beer, but I disagree. In fact, there is a 2008 DFH WWS in my fridge awaiting a lateral tasting with a fresh bottle of 2009 DFH WWS. Can't wait!
(original written work by Kristyn Lier. plagiarism is not tolerated)
Great Divide Brew News
Happy Holidays from the GDBC crew!
The Big News Wow, what a year. In 2009, we celebrated our fifteenth anniversary, released close to a dozen new seasonal beers, won three medals at the Great American Beer Festival (as well as several medals from other festivals - see below), and grew our fermentation capacity by 50 percent.
That's right - after adding two new 100-barrel fermenters in August, just last month we added three more, plus a new 100-barrel bright beer tank. To give you some perspective, each of those tanks will hold 200 kegs or 1,400 cases worth of beer. Our fermentation room is now packed so full that we've had to give our cellarmen acrobatics training just so they can get around, but that's the way we like it.
But none of that is nearly as important as the fact that OLD RUFFIAN IS BACK ON THE SHELVES! WOO! Our huge, hoppy, 2009 GABF bronze medal-winning barley wine works wonders on your palate with its balance of aggressive American hop character and caramely, fruity malt sweetness. This 10.2-percent-ABV, 90-IBU beast will be available in 22-ounce bottles and on draft from December 3 through March 1, so hurry up and hoard as much as you can.
We're also pleased to announce that this year's batches of Barrel-Aged Old Ruffian and Hibernation will be available this month. These (very) limited-edition beers have matured in Stranahan's Colorado Whiskey barrels for nine months, picking up notes of oak, whiskey, chocolate and dark fruit that have transformed these already delicious beers into truly special treats. Barrel-Aged Hibernation is available now, and we'll release Barrel-Aged Old Ruffian on December 14th; both beers come in 75o-milliliter bottles and will only be available in very limited quantities. Watch out for Barrel-Aged Yeti early next year...
We know you think we're awesome (and the feeling's mutual), but we can't help but mention a few more honors that Great Divide has picked up recently: At the Australian International Beer Awards, we won silver medals for Hercules Double IPA and Oak Aged Yeti Imperial Stout as well as a bronze medal for Hades Belgian-Style Golden Ale, and Yeti Imperial Stout, which won a silver medal at this year's Great American Beer Festival, also picked up a silver medal at the Brew New Zealand Beer Awards and a bronze medal at the European Beer Star Awards. And perhaps most exciting, Great Divide was recently named one of the "25 Best American Breweries of the Decade" by Paste magazine.
We'd also like to take this opportunity to wish a fond farewell to bartendress/Q.A. lab wizard Hilary Murphy, who will be leaving us this month after two and a half years of tending to yeast cells, mistreated beer bottles and her devoted following of Tap Room regulars with equal care and zeal. Best of luck to you, Hilary; your departure will render the brewery staff at least 25 percent less photogenic.
As we've said before, we couldn't possibly have had such a successful year without the support of all our fans and admirers, so thanks to all of you for helping us make 2009 one of our best years yet. We wish all of you a very happy holiday season, and here's to an even better 2010!
The Big News Wow, what a year. In 2009, we celebrated our fifteenth anniversary, released close to a dozen new seasonal beers, won three medals at the Great American Beer Festival (as well as several medals from other festivals - see below), and grew our fermentation capacity by 50 percent.
That's right - after adding two new 100-barrel fermenters in August, just last month we added three more, plus a new 100-barrel bright beer tank. To give you some perspective, each of those tanks will hold 200 kegs or 1,400 cases worth of beer. Our fermentation room is now packed so full that we've had to give our cellarmen acrobatics training just so they can get around, but that's the way we like it.
But none of that is nearly as important as the fact that OLD RUFFIAN IS BACK ON THE SHELVES! WOO! Our huge, hoppy, 2009 GABF bronze medal-winning barley wine works wonders on your palate with its balance of aggressive American hop character and caramely, fruity malt sweetness. This 10.2-percent-ABV, 90-IBU beast will be available in 22-ounce bottles and on draft from December 3 through March 1, so hurry up and hoard as much as you can.
We're also pleased to announce that this year's batches of Barrel-Aged Old Ruffian and Hibernation will be available this month. These (very) limited-edition beers have matured in Stranahan's Colorado Whiskey barrels for nine months, picking up notes of oak, whiskey, chocolate and dark fruit that have transformed these already delicious beers into truly special treats. Barrel-Aged Hibernation is available now, and we'll release Barrel-Aged Old Ruffian on December 14th; both beers come in 75o-milliliter bottles and will only be available in very limited quantities. Watch out for Barrel-Aged Yeti early next year...
We know you think we're awesome (and the feeling's mutual), but we can't help but mention a few more honors that Great Divide has picked up recently: At the Australian International Beer Awards, we won silver medals for Hercules Double IPA and Oak Aged Yeti Imperial Stout as well as a bronze medal for Hades Belgian-Style Golden Ale, and Yeti Imperial Stout, which won a silver medal at this year's Great American Beer Festival, also picked up a silver medal at the Brew New Zealand Beer Awards and a bronze medal at the European Beer Star Awards. And perhaps most exciting, Great Divide was recently named one of the "25 Best American Breweries of the Decade" by Paste magazine.
We'd also like to take this opportunity to wish a fond farewell to bartendress/Q.A. lab wizard Hilary Murphy, who will be leaving us this month after two and a half years of tending to yeast cells, mistreated beer bottles and her devoted following of Tap Room regulars with equal care and zeal. Best of luck to you, Hilary; your departure will render the brewery staff at least 25 percent less photogenic.
As we've said before, we couldn't possibly have had such a successful year without the support of all our fans and admirers, so thanks to all of you for helping us make 2009 one of our best years yet. We wish all of you a very happy holiday season, and here's to an even better 2010!
Maui Brew News
13th Annual San Diego Strong Ale Fest
Pizza Port - Carlsbad
561 Carlsbad Village Drive, Carlsbad, CA
4pm-11pm ~ Friday December 4th &
11am-11pm ~ Saturday December 5th
Aloha Friends!
The 13th Annual San Diego Strong Ale Festival 2009 is almost here! Sample over 75 beers over 8% alcohol on tap as well as some cask-conditioned ales at Pizza Port Carlsbad.
We are having some of our specialty pub beers flown in from Maui just for this fantastic event. Don't miss this rare opportunity to sample our Old Chinwig and Red Cock Doppel Bock craft beers!
$30 gets you admission into the festival with 8 taster tickets each good for one, 4-ounce pour (additional tastes $1 each), a commemorative logo glass, and the official Strong Ale Festival Program to guide you through BEER WONDERLAND! For more information, visit this link:
http://www.pizzaport.com/RealAleFestival2009.htm
Looking forward to seeing you there!
Okole maluna!
Maui Brewing Co.
http://www.mauibrewingco.com/
Pizza Port - Carlsbad
561 Carlsbad Village Drive, Carlsbad, CA
4pm-11pm ~ Friday December 4th &
11am-11pm ~ Saturday December 5th
Aloha Friends!
The 13th Annual San Diego Strong Ale Festival 2009 is almost here! Sample over 75 beers over 8% alcohol on tap as well as some cask-conditioned ales at Pizza Port Carlsbad.
We are having some of our specialty pub beers flown in from Maui just for this fantastic event. Don't miss this rare opportunity to sample our Old Chinwig and Red Cock Doppel Bock craft beers!
- Old Chinwig: A huge, hoppy strong ale brewed in the English style but with a lot more hops. This is the biggest beer produced to date in our production facility. Dark bronze with a big malt backbone makes this ale super-smooth; followed by a nice hop profile of five different hop varieties. We hope you enjoy this winter warmer. ABU: 8.5% ~ IBU: 70
- Red Cock Doppelbock: Our name is inspired by the strong, proud Jungle Fowl of the Islands. We typically release this specialty dark lager in March to commemorate the tradition of monks drinking this rich brew to sustain themselves during Lent, however its popularity has led to more frequent appearances. Doppel means double, which means this beer is very complex but smooth. Our Doppel Bock is known for its low hop bitterness and intensely rich malt flavors. ABU: 8.0% ~ IBU: 20
$30 gets you admission into the festival with 8 taster tickets each good for one, 4-ounce pour (additional tastes $1 each), a commemorative logo glass, and the official Strong Ale Festival Program to guide you through BEER WONDERLAND! For more information, visit this link:
http://www.pizzaport.com/RealAleFestival2009.htm
Looking forward to seeing you there!
Okole maluna!
Maui Brewing Co.
http://www.mauibrewingco.com/
Cigar City Brew News
Capricho Oscuro Batch #3 On Sale 12-4-09
Capricho Oscuro Batch #3 will go on sale at the CCB Tasting Room on Friday December 4th at 11 AM. Batch #3's blend is:
I left this one in the barrel a bit longer than normal because I wanted big barrel notes in this one and I achieved my goal. 12 oz bottles will be $5 per, reflective of the lower cost to produce the base beers. Some people have expressed surprise that this batch is $5 cheaper per bottle than the previous batch. If this is an issue for anyone we will accept any amount above $5 that you wish to pay and we will use those extra proceeds to buy presents for Florida Foster Kids (no lie).
There is no set limit on this batch, within reason. We define reason loosely as meaning: don't come in and try to buy 10 cases.
Capricho Oscuro Batch #3 will go on sale at the CCB Tasting Room on Friday December 4th at 11 AM. Batch #3's blend is:
Bolita Double Nut Brown Ale
Big Sound Scotch Ale
Improvisacion Oatmeal Rye India-Style Brown Ale
I left this one in the barrel a bit longer than normal because I wanted big barrel notes in this one and I achieved my goal. 12 oz bottles will be $5 per, reflective of the lower cost to produce the base beers. Some people have expressed surprise that this batch is $5 cheaper per bottle than the previous batch. If this is an issue for anyone we will accept any amount above $5 that you wish to pay and we will use those extra proceeds to buy presents for Florida Foster Kids (no lie).
There is no set limit on this batch, within reason. We define reason loosely as meaning: don't come in and try to buy 10 cases.
Tuesday, December 1, 2009
Pure Cacao Indulgence
Seeing as I was in a particularly good mood last night, a little self-indulgence was in order. Life has been jolly good as of late, and I don't foresee any sudden end to current fortunes. After all, if I don't treat myself sometimes, there is no guarantee someone else will.
Cruising my local Greenwise, a little something caught my eye: Ghiradelli 90% Pure Cacao bar. Nothing else sets my heart aflutter and the mouth awatering like pure black cacao. Laying her gently in my basket as to not break her perfect form, I set once more on my way.
But why a 90% Pure Cacao bar?
My wonderful friends, that is because sitting in my fridge is a bottle of Bourbon Barrel-Aged Old Rasputin Russian Imperial Stout from North Coast Brewing. Or, as of right now, there was a bottle of Bourbon Barrel-Aged Old Rasputin in my fridge.
With a twinkle in my eye and a skip in my step, I eventually lazed my way to the registers where out of the corner of my eye, what should I see...99% Pure Cacao from Lindt Chocolates.
Beerchocovana has been officially signed, sealed, and delivered.
My exchange promptly executed, I checked out and made the way home with a brief detour by the folks house. Later, after dinner was sated and the stomach rested, out came the Bourbon Barrel-Aged Old Rasputin. With a pop of his cork, I lovingly poured those lusciously black depths into my awaiting chalice before next focusing my attentions on the 99% Cacao Bar.
With tremulous fingers I gingerly peeled back her protective gold wrapper to reveal a vision of the utmost beauty; slim, sleek, and seductive. I broke off a few of her precisely measured squares where they then took up residence on an appropriately small square plate.
Settling back in my chair, I lavished love on the cacao first. Placing a square on the top of my tongue, I reveled in a slow meltdown of delicate burnt, brittle, roasted, woody, and bitter delights. It is simply amazing how much depth and complexity can be hidden in such an unassuming morsel of cacao. Further notes of earth and wood flitter about, and suddenly goosebumps pimple and a shiver of delight traces her fingers down my spine.
Exquisite.
My beer is looking at me rather forlornly, his negligence bordering on heresy. Apparently, I have been ignoring him far too long, a tragedy I gladly correct. A long slow draw brings his bourbon sweetness, burnt malts, charred wood, and black chocolates to rest atop my tastebuds still reeling from their cacao revelation. Eyes close, time stops, and only slow but surely do I relinquish his liquid bliss to the rest of my body.
Heavenly.
As the night wanes, I slowly savor each morsel and each quaff. Orgasmic, sensual, and down to earth, truly a treat I was most deserving of.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
Cruising my local Greenwise, a little something caught my eye: Ghiradelli 90% Pure Cacao bar. Nothing else sets my heart aflutter and the mouth awatering like pure black cacao. Laying her gently in my basket as to not break her perfect form, I set once more on my way.
But why a 90% Pure Cacao bar?
My wonderful friends, that is because sitting in my fridge is a bottle of Bourbon Barrel-Aged Old Rasputin Russian Imperial Stout from North Coast Brewing. Or, as of right now, there was a bottle of Bourbon Barrel-Aged Old Rasputin in my fridge.
With a twinkle in my eye and a skip in my step, I eventually lazed my way to the registers where out of the corner of my eye, what should I see...99% Pure Cacao from Lindt Chocolates.
Beerchocovana has been officially signed, sealed, and delivered.
My exchange promptly executed, I checked out and made the way home with a brief detour by the folks house. Later, after dinner was sated and the stomach rested, out came the Bourbon Barrel-Aged Old Rasputin. With a pop of his cork, I lovingly poured those lusciously black depths into my awaiting chalice before next focusing my attentions on the 99% Cacao Bar.
With tremulous fingers I gingerly peeled back her protective gold wrapper to reveal a vision of the utmost beauty; slim, sleek, and seductive. I broke off a few of her precisely measured squares where they then took up residence on an appropriately small square plate.
Settling back in my chair, I lavished love on the cacao first. Placing a square on the top of my tongue, I reveled in a slow meltdown of delicate burnt, brittle, roasted, woody, and bitter delights. It is simply amazing how much depth and complexity can be hidden in such an unassuming morsel of cacao. Further notes of earth and wood flitter about, and suddenly goosebumps pimple and a shiver of delight traces her fingers down my spine.
Exquisite.
My beer is looking at me rather forlornly, his negligence bordering on heresy. Apparently, I have been ignoring him far too long, a tragedy I gladly correct. A long slow draw brings his bourbon sweetness, burnt malts, charred wood, and black chocolates to rest atop my tastebuds still reeling from their cacao revelation. Eyes close, time stops, and only slow but surely do I relinquish his liquid bliss to the rest of my body.
Heavenly.
As the night wanes, I slowly savor each morsel and each quaff. Orgasmic, sensual, and down to earth, truly a treat I was most deserving of.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
Sunday, November 29, 2009
Sunday Cute
Introducing a new Sunday tradition because it can't ALL be about Beer...well, yes it can...but a break in the beerocracy once a week is a good thing. Even better, have a glass in hand while enjoying 17 seconds of eye-bulging cuteness the likes of which you have never seen before.
Beer: Anchor Summer ~ still good and it still feels like summer outside.
Beer: Anchor Summer ~ still good and it still feels like summer outside.
Beer Glass Etiquette
No, this is not going to be a litany on how to hold your glassware properly, so on and so forth. It's about being appreciated and the occasional giftage. In this particular case, it was a couple free glasses from my favorite gastropub. I don't like to advertise when receiving such a wonderfully unexpected surprise, just a quiet sincere "Thank You!" as I go on my way.
If I let slip a little white lie in the company of friends while still in the bar surrounded by other patrons, it is out of respect to the other patrons who are there enjoying, savoring, and paying their beer geek foodie respects as I just did. No hard feelings need be stirred by an unexpected flit of "that's not fair" because someone else didn't get theirs "free".
Afterwards in the privacy of friendly company will I gush about the awesomeness of said generosity, and how honored I am. Free goods are always nice, but I will always offer to pay. After all, it's my way of respecting my hosts and offering my deepest thanks for such timeless and wonderful memories.
(original written post by Kristyn Lier. plagiarism is not tolerated)
If I let slip a little white lie in the company of friends while still in the bar surrounded by other patrons, it is out of respect to the other patrons who are there enjoying, savoring, and paying their beer geek foodie respects as I just did. No hard feelings need be stirred by an unexpected flit of "that's not fair" because someone else didn't get theirs "free".
Afterwards in the privacy of friendly company will I gush about the awesomeness of said generosity, and how honored I am. Free goods are always nice, but I will always offer to pay. After all, it's my way of respecting my hosts and offering my deepest thanks for such timeless and wonderful memories.
(original written post by Kristyn Lier. plagiarism is not tolerated)
Christmas Gift Sets
Besides Christmas beers, tis the time of year for Christmas beer gift sets. The variety, quality, and selection depends on the year and the popularity of the gift-sets. As is the case with almost anything Christmas, beers included, the most popular sell out fast.
Some in particular to look for sooner than later would be:
Some in particular to look for sooner than later would be:
- Corsendonk Geschenkdoos Gift Pack ~ 2 750ml bottles, Agnus and Pater, along with 2 Corsendonk tulip glasses
- Corsendonk Christmas Ale Gift Tin ~ 1 750ml bottle of Corsendonk Christmas along with a Corsendonk Christmas Ale goblet
- Historic Ales from Scotland Gift Pack ~ 1 bottle each of Fraoch, Alba, Ebulum, and Kelpier Grozet
- Lindemans Gift Box ~ 1 bottle each Lindemans Framboise and Pomme and 1 Lindemans stemmed glass
- Poperings Hommel Bier Gift Pack ~ 2 750ml bottles with a Hommelbier chalice
- Full Sail Gift Box ~ 2 Brewmaster's Reserve 22oz bottles (Wreck the Halls, Old Boardhead Barleywine), 2 pint glasses, t-shirt, coasters, stickers, and keychain bottle opener
Seasonal Releases to Look For
Some new, some not so new, and some right around the corner:
- Ayinger Weizen-Bock
- Stone 09-09-09 Vertical Epic
- Rodenbach 2007 Vintage Oak-Aged Beer
- BarbaRoja Barrel-Aged Red Ale
- Laurelwood Prevale IPA
- Harpoon Chocolate Stout
- Deschutes Cinder Cone Red
- Full Sail Slipknot Imperial IPA
- Rogue John John Dead Guy Ale
- Rogue Chatoe Rogue Dirtoir Ale
- Sierra Nevada/Dogfish Head Life & Limb
- Summit Unchained 90* (90 Shilling)
- Breckenridge Avalanche Ale (in a can)
Reading Mash
Currently Reading:
In the Que:
- Ambitious Brew: The Story of American Beer
In the Que:
- The Naked Pint: An Unadulterated Guide to Craft Beer
- Japanese Whisky: Facts, Figures, and Taste: The Definitive Guide to Japanese Whiskies
Lost Abbey Brew News
New Online Shop
We're pleased to announce the opening of our new online shop! Now you'll be able to purchase Port Brewing and Lost Abbey merchandise -- T-shirts, workshirts, glassware, tap handles and more -- all from the convenience of your computer. Additionally, if you're a resident of the state of California, you'll also be able to make bottled beer purchases online and have them delivered right to your door. You can check out the new online shop by visiting:
http://www.lostabbey.com/store
Beer Releases for November/December 2009:
Here's the current new releases for the holiday season. Both of these beers have been bottled and kegged and shipped into distribution, so if you're in a region in which our beers are available (click here for a map), you should see these start to hit your favorite tap rooms and store shelves any time now.
We're pleased to announce the opening of our new online shop! Now you'll be able to purchase Port Brewing and Lost Abbey merchandise -- T-shirts, workshirts, glassware, tap handles and more -- all from the convenience of your computer. Additionally, if you're a resident of the state of California, you'll also be able to make bottled beer purchases online and have them delivered right to your door. You can check out the new online shop by visiting:
http://www.lostabbey.com/store
Beer Releases for November/December 2009:
Here's the current new releases for the holiday season. Both of these beers have been bottled and kegged and shipped into distribution, so if you're in a region in which our beers are available (click here for a map), you should see these start to hit your favorite tap rooms and store shelves any time now.
- Santa's Little Helper, Russian Imperial Stout
- Gift of the Magi, Holiday Golden Ale
Thursday, November 26, 2009
Shaker Pints Need Not Apply
Let me first say that I have drank many a beer out of shaker pints at bars and, every so often, at home. 'Tis a far cry better than drinking from the bottle, but in the overall indulgence of smelling and tasting your beer, they are pretty worthless.
The more aromatic and flavorful your beer is, all the more critical it is to savor her liquid pleasure in an appropriate glass. And on the other end, should she be delicate and subtle, all the better to use a glass which will bring those delicate aromatics and flavors to the forefront.
Not everyone sports an ever-growing epic glassware collection like myself and many other beer aficionados, but enjoying a brew to its utmost potential can be as easy as grabbing that red wine glass or brandy/scotch snifter in your pantry. The more bulbous they are, the better. You can use this general rule of thumb at home or at a bar should the need arise.
It would seem that as America explores the beer frontier, we are also inspiring other beer-minded individuals all the world over to let creative freedom ring. Ironically, many of those countries have understood, embraced, and nourished the enjoyment of beer in proper glassware. As we are in the cusp of a brewing evolution, it is only fitting that we should rediscover the pleasures of flavorful beers of celebrated diversity in proper glassware of a similar notion.
We will put the issue of branded glasses and marketing to the side for now because, quite frankly m'dear, that is another topic of contemplation altogether.
The reality behind proper glassware was and still is to maximize aroma and taste, and in the case of branded glasses, to proudly claim that glorious beery nectar within as your own. Enter understandable skepticism, but that's where actually smelling and tasting the beer come into play.
There is specific science involved in the details of how and why certain beer styles work in certain glass styles, but I'm here to muse over their tangible aesthetics. Besides shape, the quality and thickness of the glass as well as any potential chips, scratches, and most importantly, cleanliness, are all important factors.
Speaking of cleanliness... For goodness sake, never ever stick your precious beer glasses in the dishwasher as they can and will chip, the heat places undue stress on the glass, and the soap residue never ever wholly rinses off, thus building and building with each additional wash cycle. Brrr! Hand-washing only, please, then set said beer glasses upside down on a clean dishtowel (as lint-free as possible) to air-dry to spotlessly clean perfection. Do not hand dry as you will inevitably leave behind lint on the glass surface. If your fear is junk left on the glass, well, that's why you hand-wash them. After a slow air-drying session, an easy eye-inspection will reveal your precious glasses in all their crystal clear sparkling glory.
On another and very important side note, whomever invented the wash-rinse-sanitize sinks so often found in bars these days needs to be shot. I've gotten more dirty, lipstick encrusted, chipped, and tastes-like-sanitizer glasses from those washing abominations than I care to recall.
Let me reiterate: hand-washing is goodly.
Before I delve into some of the most commonly used styles of glass, I have one more public service announcement: do NOT chill your glasses.
8 Standard Glassware Styles:
Generic unbranded glasses of the above styles are actually rather easy to acquire these days and believe you me, just a few years ago that was not the case. Specialty household stores and markets worth their mettle will have the majority of styles to choose from, often from a variety of makers. If you are looking for something a bit more classy, Riedel and a few other specialty glass makers now offer a fabulous collection of exquisite designed and produced glasses.
Once you start amassing an appropriate collection of beer supping glasses, storage is just as important. Keep them somewhere safe, preferably not in the open, resting upside down, and never ever stacked atop one-another.
I'll never have enough glasses because I am a glass whore, but that is me. Besides, enjoying different beers in their variously styled glasses is as exciting as the variety of beers there is to enjoy. It only takes one extra step to bring tasting beer to the next level, and glassware is an intricate asset of that journey.
(an original work by Kristyn Lier. plagiarism is not tolerated)
The more aromatic and flavorful your beer is, all the more critical it is to savor her liquid pleasure in an appropriate glass. And on the other end, should she be delicate and subtle, all the better to use a glass which will bring those delicate aromatics and flavors to the forefront.
Not everyone sports an ever-growing epic glassware collection like myself and many other beer aficionados, but enjoying a brew to its utmost potential can be as easy as grabbing that red wine glass or brandy/scotch snifter in your pantry. The more bulbous they are, the better. You can use this general rule of thumb at home or at a bar should the need arise.
It would seem that as America explores the beer frontier, we are also inspiring other beer-minded individuals all the world over to let creative freedom ring. Ironically, many of those countries have understood, embraced, and nourished the enjoyment of beer in proper glassware. As we are in the cusp of a brewing evolution, it is only fitting that we should rediscover the pleasures of flavorful beers of celebrated diversity in proper glassware of a similar notion.
We will put the issue of branded glasses and marketing to the side for now because, quite frankly m'dear, that is another topic of contemplation altogether.
The reality behind proper glassware was and still is to maximize aroma and taste, and in the case of branded glasses, to proudly claim that glorious beery nectar within as your own. Enter understandable skepticism, but that's where actually smelling and tasting the beer come into play.
There is specific science involved in the details of how and why certain beer styles work in certain glass styles, but I'm here to muse over their tangible aesthetics. Besides shape, the quality and thickness of the glass as well as any potential chips, scratches, and most importantly, cleanliness, are all important factors.
Speaking of cleanliness... For goodness sake, never ever stick your precious beer glasses in the dishwasher as they can and will chip, the heat places undue stress on the glass, and the soap residue never ever wholly rinses off, thus building and building with each additional wash cycle. Brrr! Hand-washing only, please, then set said beer glasses upside down on a clean dishtowel (as lint-free as possible) to air-dry to spotlessly clean perfection. Do not hand dry as you will inevitably leave behind lint on the glass surface. If your fear is junk left on the glass, well, that's why you hand-wash them. After a slow air-drying session, an easy eye-inspection will reveal your precious glasses in all their crystal clear sparkling glory.
On another and very important side note, whomever invented the wash-rinse-sanitize sinks so often found in bars these days needs to be shot. I've gotten more dirty, lipstick encrusted, chipped, and tastes-like-sanitizer glasses from those washing abominations than I care to recall.
Let me reiterate: hand-washing is goodly.
Before I delve into some of the most commonly used styles of glass, I have one more public service announcement: do NOT chill your glasses.
8 Standard Glassware Styles:
- Tulip Pint - porters and stouts
- Nonick Pint - English ales, light session beers, cask ale
- Snifter (brandy/scotch) - big beers such as old ales, barleywines, and imperial stouts. quite frankly anything big and imperial does well in these.
- Tulip or Poco Grande - most ale ranging from sessionable to big
- Tapered Pilsner - any and all pilsners and lagers
- Weissbier - any German or German-style hefeweizen, dunkel included
- "Bolleke" Goblet, aka the Chalice - strong beers, especially of the Belgian and artisanal small-batch variety
- Thistle - scottish and scotch ales, especially any of the wee heavy variety
Generic unbranded glasses of the above styles are actually rather easy to acquire these days and believe you me, just a few years ago that was not the case. Specialty household stores and markets worth their mettle will have the majority of styles to choose from, often from a variety of makers. If you are looking for something a bit more classy, Riedel and a few other specialty glass makers now offer a fabulous collection of exquisite designed and produced glasses.
Once you start amassing an appropriate collection of beer supping glasses, storage is just as important. Keep them somewhere safe, preferably not in the open, resting upside down, and never ever stacked atop one-another.
I'll never have enough glasses because I am a glass whore, but that is me. Besides, enjoying different beers in their variously styled glasses is as exciting as the variety of beers there is to enjoy. It only takes one extra step to bring tasting beer to the next level, and glassware is an intricate asset of that journey.
(an original work by Kristyn Lier. plagiarism is not tolerated)
Cigar City Brew News
The Response To The Response:
Comment:
Let me reiterate... you guys, and especially wayne are the embodiment of sheer awesomeness. The kick ass, bulls of pamplona stampeding, paint peeling, nitroglycerin toting version... not the carebear version (from which I stoll the phrase "sheer awesomeness") Besides, creepy is like the new black. Rock on guys... happy turkey day
Try as I might, I can offer no rebuttal of the obvious statements of fact which precede my comments. And Creepy might just make a fine and nuanced Halloween Beer name. Just saying.
Cheers,
Joey
******
Wayne, Responding To An Assessment of His Physical Aesthetics.
Someone, whom I assume to be a fine upstanding member of the craft beer community, decided to single Wayne out regarding his ruggedly handsome appearance. His ruggedly SEXY appearance.
Wayne had this to say:
"This is what happens when you let a reporter from the San Diego Examiner take a picture of you with your own camera. It was a productive brew day, however. I have taken "ugly" lessons from the best. I am overjoyed that I caught your fancy. I hope that you continue to enjoy our beer in the future. We not only brew beer outside of the status quo, we also look the part. Ha! Thanks for responding."
I had this to say:
"That's my boy!"
Cheers,
Joey Redner
Comment:
Let me reiterate... you guys, and especially wayne are the embodiment of sheer awesomeness. The kick ass, bulls of pamplona stampeding, paint peeling, nitroglycerin toting version... not the carebear version (from which I stoll the phrase "sheer awesomeness") Besides, creepy is like the new black. Rock on guys... happy turkey day
Try as I might, I can offer no rebuttal of the obvious statements of fact which precede my comments. And Creepy might just make a fine and nuanced Halloween Beer name. Just saying.
Cheers,
Joey
******
Wayne, Responding To An Assessment of His Physical Aesthetics.
Someone, whom I assume to be a fine upstanding member of the craft beer community, decided to single Wayne out regarding his ruggedly handsome appearance. His ruggedly SEXY appearance.
Wayne had this to say:
"This is what happens when you let a reporter from the San Diego Examiner take a picture of you with your own camera. It was a productive brew day, however. I have taken "ugly" lessons from the best. I am overjoyed that I caught your fancy. I hope that you continue to enjoy our beer in the future. We not only brew beer outside of the status quo, we also look the part. Ha! Thanks for responding."
I had this to say:
"That's my boy!"
Cheers,
Joey Redner
Wednesday, November 25, 2009
Thanksgiving Beers
Seeing as I have yet to sup on these two lil gems from my Chicago trip, I think I'll be cracking them open tomorrow:
Baladin Xyauyu Etichetta Rame (Copper Label) 2005
and
Brasserie des Franches-Montagnes (BFM) Abbaye de St. Bon Chien 2007
Ooh, both are over 10%ABV. Good thing I'll be stuffing my face with ham, stuffing, n veggies to soak it all up with. Dessert is the only unknown at the moment...
(original written work by Kristyn Lier. plagiarism is not tolerated)
Baladin Xyauyu Etichetta Rame (Copper Label) 2005
and
Brasserie des Franches-Montagnes (BFM) Abbaye de St. Bon Chien 2007
Ooh, both are over 10%ABV. Good thing I'll be stuffing my face with ham, stuffing, n veggies to soak it all up with. Dessert is the only unknown at the moment...
(original written work by Kristyn Lier. plagiarism is not tolerated)
Cigar City Brew News
Wayne's Bruery/CCB Collaboration Brew Diary
What follows is Wayne's account of his trip to California where he brewed a collaboration beer with The Bruery:
I roll out of bed at 5:45 AM on a Sunday morning. Some irritating alarm that needs a good smashing has its way with me. I consider rolling back over and decide to get up instead. I grab my suitcase and my backpack, after washing my face and brushing my teeth, and throw them into the back of my girlfriend’s Element. The sun is slowly coming up as we cross the causeway, headed towards the airport. Her son is half awake in the backseat and I am trying to explain to him that I am going to be on the other side of the country by 3 PM his time. No response. I fall out of the car at 6 something. I grab my bags and scurry towards the ticketing counter, e-ticket in hand. Time to check in…so I enter my info and it directs me to the ticket counter…seems I missed my flight cut off by 5 minutes. Time to be rebooked…looks like I am going to Philly first to catch a connecting flight to Phoenix and then on to Santa Anna. Not a big deal, right? If 14 hours in terminals and on airplanes is not a big deal, then it was a perfect trip.
Patrick picked me up at the airport at 6 pm Pacific. I was ready for a beer and food to say the least. We went to a small barbecue place in Seal Beach called Beacon’s. Pliny the Elder was a treat as I tasted a California interpretation of Southeastern BBQ. It was a well deserved retreat after a long day of travel. Monday morning finds me waking at 6:15 AM at my hotel in order to get ready to brew the first half of the collaboration. I’m shifting about the hotel room listening to CNN and the Weather Channel, while constantly thinking about the percentage of dark malts that we are putting into this beer. Will the color be right? Will the roast character be harmonious or astringent? Did I bite off more than I can chew with those formulations?
Out the door…I walk up the street based upon last nights’ delivery. I end up walking the wrong way and have to turn around and walk the other way. Nope, it still doesn’t make sense so I jump the fence into the back parking lot of the brewery and head in the back door.
Tyler and Jay are standing around Tyler’s desk when I walk in.
“We still have to mill grain”.
“We were waiting for you”, Tyler says.
“Fine by me”, I said.
We went over the grist and started milling. The mill at The Bruery is fairly slow due to restrictions out of the mill and into the grist case. Two bags at a time get fed out of the hopper and through the mill, then into the grist case. I won’t get too in depth here but it takes time to mill grain. Most of the time the grist is milled the day before but they were just being extremely kind and wanted to review the grist with me before the first mash.
We start mashing in. Jay is at the helm to begin with. The smell of caramel and Cocoa Puffs starts drifting into the air. Wonderful! Thirty minutes later and we are going into vorlauf…the moment of truth. What color is it? A nice rich brown color…that works. I look at the three valved grant and smile. Time for lauter…we start to ship high gravity first runnings to the kettle. After covering the bottom of the kettle, we turn on the direct fire kettle and the caramel and toffee aromatics waft into the air. We decide on a two hour boil based upon the original volume and gravity… time to get some caramelization.
Final gravity ends up being 16.55 degrees Plato based upon an average of the first and second batch. The beer is actively fermenting after day two, which is highly unlikely with the yeast strains that we used. I think that we were all pleased. The brew went very well and I have to give a big thanks to Patrick and all the guys at The Bruery for treating me like nobility while I was there.
My favorite Bruery beer was Mischief. It is a Belgian Golden Strong that is hopped like an American IPA. I love both the styles but putting them together was just awesome! This is just the beginning. The beer has a long journey to go through. I will be anxiously awaiting the end product as well.
Drink you in the Summer of 2010…patience brings great and unique rewards.
Cheers,
Wayne Wambles
Head Brewer
What follows is Wayne's account of his trip to California where he brewed a collaboration beer with The Bruery:
I roll out of bed at 5:45 AM on a Sunday morning. Some irritating alarm that needs a good smashing has its way with me. I consider rolling back over and decide to get up instead. I grab my suitcase and my backpack, after washing my face and brushing my teeth, and throw them into the back of my girlfriend’s Element. The sun is slowly coming up as we cross the causeway, headed towards the airport. Her son is half awake in the backseat and I am trying to explain to him that I am going to be on the other side of the country by 3 PM his time. No response. I fall out of the car at 6 something. I grab my bags and scurry towards the ticketing counter, e-ticket in hand. Time to check in…so I enter my info and it directs me to the ticket counter…seems I missed my flight cut off by 5 minutes. Time to be rebooked…looks like I am going to Philly first to catch a connecting flight to Phoenix and then on to Santa Anna. Not a big deal, right? If 14 hours in terminals and on airplanes is not a big deal, then it was a perfect trip.
Patrick picked me up at the airport at 6 pm Pacific. I was ready for a beer and food to say the least. We went to a small barbecue place in Seal Beach called Beacon’s. Pliny the Elder was a treat as I tasted a California interpretation of Southeastern BBQ. It was a well deserved retreat after a long day of travel. Monday morning finds me waking at 6:15 AM at my hotel in order to get ready to brew the first half of the collaboration. I’m shifting about the hotel room listening to CNN and the Weather Channel, while constantly thinking about the percentage of dark malts that we are putting into this beer. Will the color be right? Will the roast character be harmonious or astringent? Did I bite off more than I can chew with those formulations?
Out the door…I walk up the street based upon last nights’ delivery. I end up walking the wrong way and have to turn around and walk the other way. Nope, it still doesn’t make sense so I jump the fence into the back parking lot of the brewery and head in the back door.
Tyler and Jay are standing around Tyler’s desk when I walk in.
“We still have to mill grain”.
“We were waiting for you”, Tyler says.
“Fine by me”, I said.
We went over the grist and started milling. The mill at The Bruery is fairly slow due to restrictions out of the mill and into the grist case. Two bags at a time get fed out of the hopper and through the mill, then into the grist case. I won’t get too in depth here but it takes time to mill grain. Most of the time the grist is milled the day before but they were just being extremely kind and wanted to review the grist with me before the first mash.
We start mashing in. Jay is at the helm to begin with. The smell of caramel and Cocoa Puffs starts drifting into the air. Wonderful! Thirty minutes later and we are going into vorlauf…the moment of truth. What color is it? A nice rich brown color…that works. I look at the three valved grant and smile. Time for lauter…we start to ship high gravity first runnings to the kettle. After covering the bottom of the kettle, we turn on the direct fire kettle and the caramel and toffee aromatics waft into the air. We decide on a two hour boil based upon the original volume and gravity… time to get some caramelization.
Final gravity ends up being 16.55 degrees Plato based upon an average of the first and second batch. The beer is actively fermenting after day two, which is highly unlikely with the yeast strains that we used. I think that we were all pleased. The brew went very well and I have to give a big thanks to Patrick and all the guys at The Bruery for treating me like nobility while I was there.
My favorite Bruery beer was Mischief. It is a Belgian Golden Strong that is hopped like an American IPA. I love both the styles but putting them together was just awesome! This is just the beginning. The beer has a long journey to go through. I will be anxiously awaiting the end product as well.
Drink you in the Summer of 2010…patience brings great and unique rewards.
Cheers,
Wayne Wambles
Head Brewer
Monday, November 23, 2009
Why Choose Just One...
...when you don't have to and, ultimately, don't want to.
Ever been asked that inevitable question, the one all beer aficionados dread being asked:
"What is your favorite beer?"
Our answer is usually along the lines of none of them and all of them at the same time. Why? The answer lies in the question which is in and of itself, the dilemma.
Take three standard loaves of white bread. If those were your only bread choices, it would be easy to have a favorite; after all, the only difference is in the brand-name packaging. If the loaves were switched unawares, you would never know. Taste wise, they are all the same.
Enter macro light lager. All the big brewers have fancy names, fancy, packaging, and millions of dollars with which to drown us in their brand-name advertising. The only difference between their beers are the names, packaging, and advertising. If they were switched unawares, you would never know. Taste wise, they are all the same.
On the other hand, a beer aficionado faces a different sort of taste situation: diversity.
The reason we can't choose a favorite is because we don't have to, most importantly, and consequently, don't want to. Whether local, out-of-state, or halfway round the world, our beerverse is truly limitless. This is reflected in the ever growing variety of beer styles, flavors, and the expanding palates who enjoy them. There will always be a few duds in the mix, but otherwise it truly is all good. What we drink and enjoy relies as much on the where, when, why, and how as much as the brewer, the beer, and the drinker. Ultimately, the proof is in the beer itself.
And so the beer aficionado, myself included, resolutely and proudly declare with a long pause, lopsided grin, and thirsty gleam in our eye that we have no favorite because we have no need to differentiate our beer amidst a sea of homogenized sameness. Instead, our beer rides tall and true upon a shimmering sea of adventure, kept company by thousands of other such ships of their own fabulously eclectic design.
(an original work by Kristyn Lier. plagiarism is not tolerated)
Ever been asked that inevitable question, the one all beer aficionados dread being asked:
"What is your favorite beer?"
Our answer is usually along the lines of none of them and all of them at the same time. Why? The answer lies in the question which is in and of itself, the dilemma.
Take three standard loaves of white bread. If those were your only bread choices, it would be easy to have a favorite; after all, the only difference is in the brand-name packaging. If the loaves were switched unawares, you would never know. Taste wise, they are all the same.
Enter macro light lager. All the big brewers have fancy names, fancy, packaging, and millions of dollars with which to drown us in their brand-name advertising. The only difference between their beers are the names, packaging, and advertising. If they were switched unawares, you would never know. Taste wise, they are all the same.
On the other hand, a beer aficionado faces a different sort of taste situation: diversity.
The reason we can't choose a favorite is because we don't have to, most importantly, and consequently, don't want to. Whether local, out-of-state, or halfway round the world, our beerverse is truly limitless. This is reflected in the ever growing variety of beer styles, flavors, and the expanding palates who enjoy them. There will always be a few duds in the mix, but otherwise it truly is all good. What we drink and enjoy relies as much on the where, when, why, and how as much as the brewer, the beer, and the drinker. Ultimately, the proof is in the beer itself.
And so the beer aficionado, myself included, resolutely and proudly declare with a long pause, lopsided grin, and thirsty gleam in our eye that we have no favorite because we have no need to differentiate our beer amidst a sea of homogenized sameness. Instead, our beer rides tall and true upon a shimmering sea of adventure, kept company by thousands of other such ships of their own fabulously eclectic design.
(an original work by Kristyn Lier. plagiarism is not tolerated)
Cigar City Brew News
Special CCB Beer Dinner at NoHo Bistro December 8th
We will be hosting a special beer dinner at NoHo Bistro on December 8th, for tickets or inquiries call: 813-514-0691
I have been doing beer dinners with Jessica and Tina of the Noho Bistro off and on for about 4 years and they always create delicious and creative courses to pair with the selected beer. For this beer dinner, our first in a long time, we will be breaking out some rare CCB beers to pair with NoHo's tempting culinary offerings. If you have ever thought about attending one of our beer dinners, but just haven't had the time, this one promises to be our best NoHo event yet and not to be missed!
Cheers,
Joey Redner
We will be hosting a special beer dinner at NoHo Bistro on December 8th, for tickets or inquiries call: 813-514-0691
I have been doing beer dinners with Jessica and Tina of the Noho Bistro off and on for about 4 years and they always create delicious and creative courses to pair with the selected beer. For this beer dinner, our first in a long time, we will be breaking out some rare CCB beers to pair with NoHo's tempting culinary offerings. If you have ever thought about attending one of our beer dinners, but just haven't had the time, this one promises to be our best NoHo event yet and not to be missed!
Cigar City Beer Dinner
Starting Beer: Vanilla Maduro Brown Ale
Appetizer
Wild Mushroom Spanikopita with Ricotta &Thyme and Smoked Tomato Sauce
Maduro Brown Ale
Salad Spinach & Roasted Pear Salad with Gorgonzola & Port Vinaigrette
Jai Alai India Pale Ale
Entrée
Honey Roasted Chicken, Pumpkin Polenta, Sautéed Urban Oasis Greens & Walnut Pesto
Calabaza Marron Pumpkin Spice Brown Ale
Dual Dessert
Toasted Pound Cake with Seasonal Fruit Compote
Sugar Plum Fairy Brown Ale
Homemade Florida Citrus Fruitcake
Warmer Winter, Winter Warmer Old Ale
Parting Gift
Joey’s Favorite Chocolate Mayan Cookie
Bourbon Barrel Aged Hunahpu’s Imperial Stout
Starting Beer: Vanilla Maduro Brown Ale
Appetizer
Wild Mushroom Spanikopita with Ricotta &Thyme and Smoked Tomato Sauce
Maduro Brown Ale
Salad Spinach & Roasted Pear Salad with Gorgonzola & Port Vinaigrette
Jai Alai India Pale Ale
Entrée
Honey Roasted Chicken, Pumpkin Polenta, Sautéed Urban Oasis Greens & Walnut Pesto
Calabaza Marron Pumpkin Spice Brown Ale
Dual Dessert
Toasted Pound Cake with Seasonal Fruit Compote
Sugar Plum Fairy Brown Ale
Homemade Florida Citrus Fruitcake
Warmer Winter, Winter Warmer Old Ale
Parting Gift
Joey’s Favorite Chocolate Mayan Cookie
Bourbon Barrel Aged Hunahpu’s Imperial Stout
Cheers,
Joey Redner
Beer Wars Newsletter
I’m happy to report that Beer Wars is going mainstream. I can’t make the big announcement yet but we just closed a deal to make the film available to tens of millions of people beginning February 1st. More on this when I can make a formal announcement. All I can say is that this is BIG. And I can’t wait to share.
In the meantime, we continue to have screenings far and wide. Just this month, I traveled to San Diego, Rehoboth Beach and New York City. My favorite part (because I’ve seen the movie at least a 1,000 times) is the Q&A at the end. Audiences really get that this film is about important issues and that we need to address them sooner than later. And it’s been fun to show Beer Wars not only to craft beer geeks but to a film festival audience and even scientists from around the world at Rockefeller University.
Thank you for being part of this adventure. Share this!
Happy Thanksgiving!
Anat Baron
In the meantime, we continue to have screenings far and wide. Just this month, I traveled to San Diego, Rehoboth Beach and New York City. My favorite part (because I’ve seen the movie at least a 1,000 times) is the Q&A at the end. Audiences really get that this film is about important issues and that we need to address them sooner than later. And it’s been fun to show Beer Wars not only to craft beer geeks but to a film festival audience and even scientists from around the world at Rockefeller University.
Thank you for being part of this adventure. Share this!
Happy Thanksgiving!
Anat Baron
Sunday, November 22, 2009
Beer Honors ~ Centenial Fine Wines & Spirits
Ever since I was informed that my sister, Jenn, was preggie back in May, I knew something extra-special was required to commemorate this most momentous of occasions for all parties involved. Jenn and I haven't always had the best relationship, but that was then and this is now. Jenn is an older sister I am also proud to say is a friend.
Being informed I was soon going to be an Aunt delighted me far more than expecting. I've never been hot on the idea of kids in general, but this was different. This was happening to me; OK, not the labor pains and such, but still, family is family. Maybe time and age really are the great mellowers and sages of life... I don't know if I'll be a great Aunt, but I'm going to do my best, mistakes and all.
Welcoming the new bundle of joy to the family requires (as mentioned above) an appropriately special bundle of joy. For a while I was clueless as to the what; just that it had to be a once-in-a-lifetime token of my well-wishes for Mom, Dad, Lily, and the new family as a whole. I was drawing blanks until her announced due month of November.
Lighting struck and all was clear.
November soon rolled along like any other day after a long night's rest, and one early morning, I was officially an Aunt. Jenn and Josh's hard work done, it was now my turn. Turning to a trusted network of friends and connections, Florida quickly turned into a dead-end, her bounty already fully tapped.
Who should come to my rescue? Centennial Fine Wine & Spirits out of Dallas, TX. One Mr. Richard O'Neill answered my cry for help and within a few minutes of receiving his email reply, phone calls were made, card charged, and she was on her way to me. No questions asked. No hesitancy. Just good honest service, genuine cheer, and old-fashioned trust sprinkled with a dash of surprise when I requested FedEx overnight.
The next day my own little bundle of joy arrived safe and sound. I won't be able to see Lily until February, but so too do Jenn and Josh have to wait for their surprise.
In the meantime, I want Centennial Fine Wine & Spirits and Mr. Richard O'Neill to know that you are shining stars in my book of good people. May the holidays and life in general bless you as well as it has me. Whenever I am in Dallas, TX, I'll be sure to stop by and spend a few, in person this time, no less.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
Being informed I was soon going to be an Aunt delighted me far more than expecting. I've never been hot on the idea of kids in general, but this was different. This was happening to me; OK, not the labor pains and such, but still, family is family. Maybe time and age really are the great mellowers and sages of life... I don't know if I'll be a great Aunt, but I'm going to do my best, mistakes and all.
Welcoming the new bundle of joy to the family requires (as mentioned above) an appropriately special bundle of joy. For a while I was clueless as to the what; just that it had to be a once-in-a-lifetime token of my well-wishes for Mom, Dad, Lily, and the new family as a whole. I was drawing blanks until her announced due month of November.
Lighting struck and all was clear.
November soon rolled along like any other day after a long night's rest, and one early morning, I was officially an Aunt. Jenn and Josh's hard work done, it was now my turn. Turning to a trusted network of friends and connections, Florida quickly turned into a dead-end, her bounty already fully tapped.
Who should come to my rescue? Centennial Fine Wine & Spirits out of Dallas, TX. One Mr. Richard O'Neill answered my cry for help and within a few minutes of receiving his email reply, phone calls were made, card charged, and she was on her way to me. No questions asked. No hesitancy. Just good honest service, genuine cheer, and old-fashioned trust sprinkled with a dash of surprise when I requested FedEx overnight.
The next day my own little bundle of joy arrived safe and sound. I won't be able to see Lily until February, but so too do Jenn and Josh have to wait for their surprise.
In the meantime, I want Centennial Fine Wine & Spirits and Mr. Richard O'Neill to know that you are shining stars in my book of good people. May the holidays and life in general bless you as well as it has me. Whenever I am in Dallas, TX, I'll be sure to stop by and spend a few, in person this time, no less.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
Saturday, November 21, 2009
Weyerbacher Brew News
Latest Release: Quad 11.9% ABV.
Belgian abbey-style quadruppel ale. Quad was the only US beer to make the top 10 in the New York Times panel tasting of Belgian style brews in 2005. Notes of date, fig and malt intrigue the palate with just enough hops to balance things out. Ages to perfection in 6 to 12 months.
Next Scheduled Release: Fireside Ale in January.
An intricate dark ale with a touch of smokiness. The rich malt flavor, crisp bitterness and smoke reach perfect equilibrium in this brew.
Still in the stores:
Winter Ale is plentiful in most stores but is moving fast. Grab your cases soon. If you look hard and are lucky you may also still find some pumpkin.
Recipes:
Mark Myers, a chef at Wegmans, is developing recipes featuring our products. Rib Roast with Caramelized Onion and Winter Ale Au Jus is on our web site and sounds delicious. You will also find other recipes such as for Bigos (Polish Pork Stew) and Pumpkin and Vanilla Bean Panna Cotta made with Pumpkin Ale. As soon as we have the Quad recipe we will post it on the web site.
Comments from both Chris (es):
Chris Wilson and Chris Lampe are responsible for producing all of our wonderful beers. Chris Wilson, Head Brewer develops all of our recipes. He and Dan Hitchcock brew to very tight standards. Chris Lampe and his crew cellar and package our beer. Chris watches all of the cellaring activities closely to ensure you buy quality products.
Chris Wilson, Head Brewer:
We have installed a new 40bbl whirlpool which allows us to utilize our 40bbl boiling kettle to its maximum and doubles the volume of a single brew. Installation was not a simple endeavor, but with the help of some excellent riggers and welders it went as smoothly as possible. Make time for a visit so that you can see our new equipment. It looks like a new building..
Chris Lampe, Production Manager:
We have also been busy installing new equipment. A new 40bbl Bright Tank came in with the Whirlpool and is in place thanks to the diligent efforts of Geoff Michalski, Production Supervisor and Plumber Extraordinaire. On top of that we were able to install a number of pallet racks which (as Chris mentioned) make it look like a brand new building. Check the website in the near future for photos of all of the new equipment.
Visitor Center:
The VC is open every Saturday 12 – 3 for tasting and tours. We will be open 12-26-09 and 1-2-10. We always have every style currently available for tasting and if Chris Wilson has brewed anything special that will also generally be available. Hotel, the last 2009 one off will be bottled (for the VC only) this week.
Other News:
In PA our Big Beer Variety Pack is available at most distributors. It is a great case containing 6 each of Double Simcoe, Merry Monks, Blithering Idiot and Old Heathen. Look for them at your favorite distributor. For those of you outside of PA you have the luxury of being able to mix and match. These styles complement one another.
Belgian abbey-style quadruppel ale. Quad was the only US beer to make the top 10 in the New York Times panel tasting of Belgian style brews in 2005. Notes of date, fig and malt intrigue the palate with just enough hops to balance things out. Ages to perfection in 6 to 12 months.
Next Scheduled Release: Fireside Ale in January.
An intricate dark ale with a touch of smokiness. The rich malt flavor, crisp bitterness and smoke reach perfect equilibrium in this brew.
Still in the stores:
Winter Ale is plentiful in most stores but is moving fast. Grab your cases soon. If you look hard and are lucky you may also still find some pumpkin.
Recipes:
Mark Myers, a chef at Wegmans, is developing recipes featuring our products. Rib Roast with Caramelized Onion and Winter Ale Au Jus is on our web site and sounds delicious. You will also find other recipes such as for Bigos (Polish Pork Stew) and Pumpkin and Vanilla Bean Panna Cotta made with Pumpkin Ale. As soon as we have the Quad recipe we will post it on the web site.
Comments from both Chris (es):
Chris Wilson and Chris Lampe are responsible for producing all of our wonderful beers. Chris Wilson, Head Brewer develops all of our recipes. He and Dan Hitchcock brew to very tight standards. Chris Lampe and his crew cellar and package our beer. Chris watches all of the cellaring activities closely to ensure you buy quality products.
Chris Wilson, Head Brewer:
We have installed a new 40bbl whirlpool which allows us to utilize our 40bbl boiling kettle to its maximum and doubles the volume of a single brew. Installation was not a simple endeavor, but with the help of some excellent riggers and welders it went as smoothly as possible. Make time for a visit so that you can see our new equipment. It looks like a new building..
Chris Lampe, Production Manager:
We have also been busy installing new equipment. A new 40bbl Bright Tank came in with the Whirlpool and is in place thanks to the diligent efforts of Geoff Michalski, Production Supervisor and Plumber Extraordinaire. On top of that we were able to install a number of pallet racks which (as Chris mentioned) make it look like a brand new building. Check the website in the near future for photos of all of the new equipment.
Visitor Center:
The VC is open every Saturday 12 – 3 for tasting and tours. We will be open 12-26-09 and 1-2-10. We always have every style currently available for tasting and if Chris Wilson has brewed anything special that will also generally be available. Hotel, the last 2009 one off will be bottled (for the VC only) this week.
Other News:
In PA our Big Beer Variety Pack is available at most distributors. It is a great case containing 6 each of Double Simcoe, Merry Monks, Blithering Idiot and Old Heathen. Look for them at your favorite distributor. For those of you outside of PA you have the luxury of being able to mix and match. These styles complement one another.
Thursday, November 19, 2009
BEERporting ~ Waldos @ The Driftwood Resort
If you are looking for craft or import beer, speedy service, and luxury accommodations, look elsewhere. But that will be your loss, not mine.
Waldos is a Vero Beach institution that has been creating timeless memories since 1947. Personally, I've been patroning their thankfully relatively unchanged premise for longer than I can remember. Diapers and swimmers were involved in that scenario somewhere, I am sure. Now, if I can just find the pictures...
So why is a beer geek like me here at Waldos when I know their beer selection is for diddly-squat?
One thing and everything. Corn fritters come to mind, along with a postcard view of the ocean, and a local crowd that spans the staff and the sun-bathing patrons. Whereas some may travel hundreds of thousands of miles for just a momentary glimpse of this lazy tropical paradise, I get to enjoy it every day of my life.
By car = 5 minutes
By foot = 15 minutes
True paradise would involve indulging in craft and import beer at my favorite local watering hole hangout, but the bar does almost just as well. Right now I am sitting here supping on some wonderful Laphroaig Quarter Cask (neat with a splash of water); salty, briny, medicinal, peaty, and earthy, she is a perfect fit for the ocean breeze currently caressing my soul. There may be no craggy shores, but the golden sand-dunes do just fine.
Should it not be apparently obvious, if I could rest these achy bones on a hammock in a shack at the beach every day... my sweet home. Earlier years saw a more restless hyperactive Kristyn, but always at the heart was a lazy laid-back beach bum. Or now, as Dad so cheekily coined, a Caribbean Aunt to honor my newly born niece, Lily Hope.
Waldos is the perfect getaway to kick up the feet, toss aside the bustle, and just R.E.L.A.X. Here flip-flops rule, bathing suits are practically required, and the long moment is where life is at.
Personally, a glass of artisanal craft and import beer fits as well in this picture as the fried-to-golden-brown corn fritters that just appeared before me. A crisp German lager, hoppy IPA, spiced Belgian, clean alt bier, or rich stout (mm... oyster stout) would be most welcome in my hand right now.
Unfortunately, Budweiser owns the bar, not Waldos, figuratively speaking, and so anything that resembles fermented beery bliss is a Budweiser product. The Waldos Lager? Budweiser brewed with a Waldos tap handle. Even more importantly, "resembling" is about as close to beer as it gets at Waldos. Your choice(s): standard lager, light standard lager, and even lighter standard lager. Whew! I don't know if I can handle that much "diversity" in my life... Oops. I stand corrected. They also have Shock Top, Budweiser American Ale, and Miller Lite. Joy.
~wipes sarcasm off keyboard~
As a beer geek, it makes my heart cry. As a Florida beach bum gal, I can deal with it for now because everything else is exactly as it should be: relaxed, friendly, slow, and 100% Vero Beach. If you've lived here your whole life as I have, Vero Beach is, well, Vero Beach, and those who love living here love it just for that. The beer on the other hand is desperately in need of improvement.
I doubt very much the beer choices at Waldos have changed any since I was a diaper-laden lass, but I have hope. I'm no fool to demand a total upheaval, but it sure would be nice to have at least a couple three really good choices to drink of. She doesn't even have to be draft (though if Waldos wanted to...), bottle is OK. Give me a non-frosted glass; I'll pour, and we are good to go.
And that's really all I have to say on this matter, for now. If nothing happens with the beer, you will hear from me again. But in the meantime, I have a view to soak in, breeze to revel in, the best corn fritters in all of Vero Beach to snarf, and absolutely no rush to be anywhere else doing anything else.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
Waldos is a Vero Beach institution that has been creating timeless memories since 1947. Personally, I've been patroning their thankfully relatively unchanged premise for longer than I can remember. Diapers and swimmers were involved in that scenario somewhere, I am sure. Now, if I can just find the pictures...
So why is a beer geek like me here at Waldos when I know their beer selection is for diddly-squat?
One thing and everything. Corn fritters come to mind, along with a postcard view of the ocean, and a local crowd that spans the staff and the sun-bathing patrons. Whereas some may travel hundreds of thousands of miles for just a momentary glimpse of this lazy tropical paradise, I get to enjoy it every day of my life.
By car = 5 minutes
By foot = 15 minutes
True paradise would involve indulging in craft and import beer at my favorite local watering hole hangout, but the bar does almost just as well. Right now I am sitting here supping on some wonderful Laphroaig Quarter Cask (neat with a splash of water); salty, briny, medicinal, peaty, and earthy, she is a perfect fit for the ocean breeze currently caressing my soul. There may be no craggy shores, but the golden sand-dunes do just fine.
Should it not be apparently obvious, if I could rest these achy bones on a hammock in a shack at the beach every day... my sweet home. Earlier years saw a more restless hyperactive Kristyn, but always at the heart was a lazy laid-back beach bum. Or now, as Dad so cheekily coined, a Caribbean Aunt to honor my newly born niece, Lily Hope.
Waldos is the perfect getaway to kick up the feet, toss aside the bustle, and just R.E.L.A.X. Here flip-flops rule, bathing suits are practically required, and the long moment is where life is at.
Personally, a glass of artisanal craft and import beer fits as well in this picture as the fried-to-golden-brown corn fritters that just appeared before me. A crisp German lager, hoppy IPA, spiced Belgian, clean alt bier, or rich stout (mm... oyster stout) would be most welcome in my hand right now.
Unfortunately, Budweiser owns the bar, not Waldos, figuratively speaking, and so anything that resembles fermented beery bliss is a Budweiser product. The Waldos Lager? Budweiser brewed with a Waldos tap handle. Even more importantly, "resembling" is about as close to beer as it gets at Waldos. Your choice(s): standard lager, light standard lager, and even lighter standard lager. Whew! I don't know if I can handle that much "diversity" in my life... Oops. I stand corrected. They also have Shock Top, Budweiser American Ale, and Miller Lite. Joy.
~wipes sarcasm off keyboard~
As a beer geek, it makes my heart cry. As a Florida beach bum gal, I can deal with it for now because everything else is exactly as it should be: relaxed, friendly, slow, and 100% Vero Beach. If you've lived here your whole life as I have, Vero Beach is, well, Vero Beach, and those who love living here love it just for that. The beer on the other hand is desperately in need of improvement.
I doubt very much the beer choices at Waldos have changed any since I was a diaper-laden lass, but I have hope. I'm no fool to demand a total upheaval, but it sure would be nice to have at least a couple three really good choices to drink of. She doesn't even have to be draft (though if Waldos wanted to...), bottle is OK. Give me a non-frosted glass; I'll pour, and we are good to go.
And that's really all I have to say on this matter, for now. If nothing happens with the beer, you will hear from me again. But in the meantime, I have a view to soak in, breeze to revel in, the best corn fritters in all of Vero Beach to snarf, and absolutely no rush to be anywhere else doing anything else.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
Orlando Brewing Brew News
Friday, November 20th @ 9pm: Bob "Stormcrow" Sanders
CLICK HERE TO CHECK BOB "STORMCROW" SANDERS
Saturday, November 21st @ 2pm
Cornhole Tournament University Challenge
There has been much talk about what University has the best Cornhole Players.
If you are interested in representing your beloved University (wear your colors) to provide the answer:
"________________ really are the best Cornhole Players!"
You may sign up and pay your entry fee at the Orlando Brewing Tap Room or e-mail crystal@orlandobrewing.com
$10 Entry Fee for each team.
The more teams to sign up... the BIGGER the CASH PRIZE.
Saturday November 21st @ 2pm to Midnight
FREE Latin Jazz & Art Show Event
Produced by ShowMax International & Alberto Quintero
Music starts @ 6pm: Performances by Orlando Sanchez's Akangana and Lindy Romez y Mar
CLICK HERE TO VIEW FLYER AND TO PURCHASE VIP TICKETS
(VIP in the Tanks: $25, includes Beer, Wine, & Food)
CLICK HERE TO CHECK BOB "STORMCROW" SANDERS
Saturday, November 21st @ 2pm
Cornhole Tournament University Challenge
There has been much talk about what University has the best Cornhole Players.
If you are interested in representing your beloved University (wear your colors) to provide the answer:
"________________ really are the best Cornhole Players!"
You may sign up and pay your entry fee at the Orlando Brewing Tap Room or e-mail crystal@orlandobrewing.com
$10 Entry Fee for each team.
The more teams to sign up... the BIGGER the CASH PRIZE.
- 1st Place Winners: will win 60% of the total entry
- 2nd Place Winners: will win 30% of the total entry
- 3rd Place Winners: will win 10% of the total entry
Saturday November 21st @ 2pm to Midnight
FREE Latin Jazz & Art Show Event
Produced by ShowMax International & Alberto Quintero
Music starts @ 6pm: Performances by Orlando Sanchez's Akangana and Lindy Romez y Mar
CLICK HERE TO VIEW FLYER AND TO PURCHASE VIP TICKETS
(VIP in the Tanks: $25, includes Beer, Wine, & Food)
Cigar City Brew News
Wet Zoning Hearing Tomorrow
Tomorrow at 1:30 PM we go before the Tampa City Council to ask for restriction free wet zoning for the brewery. What his will allow us to do is actually sell beer on premises and to be open when most people can actually make it, evenings and weekends. If we get the wet zoning we are seeking we will have an expanded tasting room which will operate more like a pub. You'll be able to come in and buy a pint of CCB beer to drink on premises as well as buy growlers to-go. Naturally this will allow us to do more special events and themed beer events such as cask ale nights, vertical tasting events and guest taps.
How you can help Cigar City Brewing: If you can make it to the council meeting tomorrow at 1:30 PM to speak and show your support, excellent. If you can't you can still let the Tampa City Council know that you support our nascent craft brewing efforts by emailing the council members and letting them know that you'd like to see the CCB Tasting Room be open evenings and weekends. If you are a 9 to 5er who can't get by during the day expanded operational hours is the remedy you have been waiting for. So please take the time to email or phone all of the Tampa City Council members and let them know how you feel about this. If you are an out of towner, all the better.
Click On Each Member For Their Email or Phone Contact
Tomorrow at 1:30 PM we go before the Tampa City Council to ask for restriction free wet zoning for the brewery. What his will allow us to do is actually sell beer on premises and to be open when most people can actually make it, evenings and weekends. If we get the wet zoning we are seeking we will have an expanded tasting room which will operate more like a pub. You'll be able to come in and buy a pint of CCB beer to drink on premises as well as buy growlers to-go. Naturally this will allow us to do more special events and themed beer events such as cask ale nights, vertical tasting events and guest taps.
How you can help Cigar City Brewing: If you can make it to the council meeting tomorrow at 1:30 PM to speak and show your support, excellent. If you can't you can still let the Tampa City Council know that you support our nascent craft brewing efforts by emailing the council members and letting them know that you'd like to see the CCB Tasting Room be open evenings and weekends. If you are a 9 to 5er who can't get by during the day expanded operational hours is the remedy you have been waiting for. So please take the time to email or phone all of the Tampa City Council members and let them know how you feel about this. If you are an out of towner, all the better.
Click On Each Member For Their Email or Phone Contact
Tuesday, November 17, 2009
Flavorability Is Drinkability
Whether in print, on the tellie, or out of someone's mouth, almost everyone knows the marketing catchphrase "drinkability". Specific to Bud Light, the simple yet catchy phrase (hence, catchphrase) is applicable in general terms to most standard and light lagers renowned for their homogenized sameness.
For drinkability as they mean it, unoffensive bland cold liquid refreshment does the job, but then, so does water. After all, it tastes great and is less filling (catchphrase #2), but then again, so does water. Hm, I sense a recurring trend here...
Marketing a brand instead of the actual product builds blind faith in the brand, which consumers in turn embrace as a badge of loyalty and personal identity. Blind trials have proven time and again that brand-loyal consumers of standard and light lager cannot taste the difference. This being the case, drinkability has nothing to do with the beer itself, but instead focuses entirely on marketability and branding.
So, just what is drinkability?
Quite simply, real flavorability is true drinkability, and vice-versa. As infinitely diverse and beautifully eclectic as the people who drink them, so too is the flavorability of beer and the drinkability it creates unique to the person(s). The key difference is that flavorability for drinkability doesn't focus on a homogenized demographic of millions, but instead celebrates the diversity within and the endless opportunities they offer.
Ask a random standard (light) lager drinker what their beer tastes like and the answer will usually run the gamut of crisp, light, refreshing, and, my personal favorite, beer. Bzzt! There is no "beer" flavor unless, of course, one is referring to the lack of flavor, aroma, mouthfeel, and personality, all of which has been economized out. Ask a drinker of any other beer what the beer tastes like and their answer will be as exuberantly eclectic and varied as the beer (or beers) they are drinking.
As diverse as the persons who drink them, flavor is always what determines our individual enjoyment our favorite liquid imbibement: Beer. At least, it should be, and for generations, cultures, and countries past it was, and for many, it still is.
I enjoy a good lager or pilsner as much as the next, but I enjoy them for their richly roasted, proudly hopped, and carefully lagered aromas, flavors, and differing appearances.
Marketing is a helpful tool, but it should only be a tool to effectively bolster and support a product which can also stand on its own. Drinkability for the sake of wet liquid refreshment is no different than water for the sake of wet liquid refreshment. I'd rather savor a glistening glass of water, beadlets sparkling on the outside of my glass, than a watery product that marketing is trying to pass off as beer. Water tastes better (no head-ache, no half-empty bottle abandoned for a freezing-cold fresh one), and if the argument is for inebriation, why not hit the liquor instead.
Quality will always best quantity, though fortunately and unfortunately, quantity will always be around to best. But if you take the time to step away from the false glitz and glam of shallow satisfaction, you may just find an amazing new flavor to set you aflame with life and awareness like no other. Flavorful beer warms the heart, body, and soul while soothing aches and pains, silencing the day's worries, and bringing people together in social merriment.
No cheap gimmicks, snappy marketing, or hokey fads need apply, unless, of course, the beer within is worthy of such highly heralded greatness. But then they aren't cheap or hokey, though maybe a wee bit snappy. Instead, I have just what I need: the beautiful pleasure of drinking beer that appeals to my person throughout the years and wherever in life I may be.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
For drinkability as they mean it, unoffensive bland cold liquid refreshment does the job, but then, so does water. After all, it tastes great and is less filling (catchphrase #2), but then again, so does water. Hm, I sense a recurring trend here...
Marketing a brand instead of the actual product builds blind faith in the brand, which consumers in turn embrace as a badge of loyalty and personal identity. Blind trials have proven time and again that brand-loyal consumers of standard and light lager cannot taste the difference. This being the case, drinkability has nothing to do with the beer itself, but instead focuses entirely on marketability and branding.
So, just what is drinkability?
Quite simply, real flavorability is true drinkability, and vice-versa. As infinitely diverse and beautifully eclectic as the people who drink them, so too is the flavorability of beer and the drinkability it creates unique to the person(s). The key difference is that flavorability for drinkability doesn't focus on a homogenized demographic of millions, but instead celebrates the diversity within and the endless opportunities they offer.
Ask a random standard (light) lager drinker what their beer tastes like and the answer will usually run the gamut of crisp, light, refreshing, and, my personal favorite, beer. Bzzt! There is no "beer" flavor unless, of course, one is referring to the lack of flavor, aroma, mouthfeel, and personality, all of which has been economized out. Ask a drinker of any other beer what the beer tastes like and their answer will be as exuberantly eclectic and varied as the beer (or beers) they are drinking.
As diverse as the persons who drink them, flavor is always what determines our individual enjoyment our favorite liquid imbibement: Beer. At least, it should be, and for generations, cultures, and countries past it was, and for many, it still is.
I enjoy a good lager or pilsner as much as the next, but I enjoy them for their richly roasted, proudly hopped, and carefully lagered aromas, flavors, and differing appearances.
Marketing is a helpful tool, but it should only be a tool to effectively bolster and support a product which can also stand on its own. Drinkability for the sake of wet liquid refreshment is no different than water for the sake of wet liquid refreshment. I'd rather savor a glistening glass of water, beadlets sparkling on the outside of my glass, than a watery product that marketing is trying to pass off as beer. Water tastes better (no head-ache, no half-empty bottle abandoned for a freezing-cold fresh one), and if the argument is for inebriation, why not hit the liquor instead.
Quality will always best quantity, though fortunately and unfortunately, quantity will always be around to best. But if you take the time to step away from the false glitz and glam of shallow satisfaction, you may just find an amazing new flavor to set you aflame with life and awareness like no other. Flavorful beer warms the heart, body, and soul while soothing aches and pains, silencing the day's worries, and bringing people together in social merriment.
No cheap gimmicks, snappy marketing, or hokey fads need apply, unless, of course, the beer within is worthy of such highly heralded greatness. But then they aren't cheap or hokey, though maybe a wee bit snappy. Instead, I have just what I need: the beautiful pleasure of drinking beer that appeals to my person throughout the years and wherever in life I may be.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
2009 The Abyss Mania
Lisa Morrison, aka The Beer Goddess, gets a sneak back-room peak at the 2009 Deschutes The Abyss release. Let the beer mania ensue...
BEERflections~ JJTaylor Trade Show 2009
There is a new event I look forward to each year almost as much as the Treasure Coast Beer Fest: the JJTaylor Trade Show. As a beer geek and retailer, it is a quintessential opportunity to explore a mighty bounty of beer from the premier beer distributor in Florida. My virgin trade show voyage was last year, 2008, at the Marriott, Hutchinson Island. This year's event was held a little closer to home (my home) at the St. Lucie Civic Center. A grand social needs a grand hall in which to take place, after all.
Running from 3pm - 7pm, an unfortunate miscommunication had the event listed as 4pm - 8pm on the Civic Center website. The hour differential appeared to matter not though as a diverse array of beer retailers, restaurateurs, and so on started arriving right around 3pm, the influx holding strong and steady until the very end. In between, 55 different breweries were properly represented under the tender stewardship of brewery reps, JJTaylor staff, and beer-minded volunteers. It was a true union of like-minded passions wrapped up in jolly good times and good people for beer enlightenment at its best.
As I am want to do, I arrived early to help in what way I could with set-up and preparation. The location immediately impressed; being my first time at the St. Lucie Civic Center, I was awestruck. Her immense size and breadth of space isn't readily apparent until one finds themselves walking ever closer to the grand entrance. In that moment you feel just a little bit smaller, more humble if you will, as you gaze up and around in wonder. Glimpsing only the area in which the trade show was hosted, it was a minute fraction of all the public and private services available there.
JJTaylor doesn't sign my paychecks, but after close to two years of getting to know many of its fine staff, I feel more like family than a customer. I count at least a good half-dozen as friends, a feeling I feel sincerely reciprocated. JJTaylor is good people, and after the festivities, I enjoyed laughing over a few shared beers, the perfect conclusion to a satisfying day.
Of course, a beer expo (trade show) is ultimately about the beer, an arena which JJTaylor excels in with care, diversity, and determination. This year also saw the pleasant addition of small batch artisanal spirits to taste and potentially retail. Perfect Vodka, Blue Head Tequila, and Rogue Spirits made a solid showing. I was excited to finally be able to taste the Rogue Spirits, and Perfect Vodka was, well, pretty damn close to perfect. Unfortunately, I missed out on the Blue Head Tequila.
Not even a month old in Florida, BrewDog was also well represented along with a few new surprise arrivals to Florida. Under the knowledged tutelage of Matt Abdoney, I reveled in what was my personal highlight of the trade show: Palm and Steenbrugge. How new are they? I can't order them for the store yet, but when I can, you better believe I will.
Palm is famous for their Palm Amber while Steenbrugge kept me occupied with their blonde, wit, dubbel, and tripel. A little known fact about Palm that folks may not be aware of is that during a trip to Belgium, a certain dynamic duo were inspired to bring that wonderfully sessionable taste home with them. They did, and Fat Tire was released upon hordes of thirsty drinkers tired of the same old boring homogenized day-to-day beer. The rest is, as they say, history.
On a personal note, seeing as Palm is about to bless my fridge, my lips, and my inventory, I hope that New Belgium isn't too far behind. There is more than enough love in this beer geek's heart to welcome both with open arms and awaiting glass.
But I digress.
My goal for the 2009 JJTaylor Trade show was to taste as many of their beers that I had yet to try. Crazy as it sounds, I haven't tasted all the beer in the world there is to taste. In fact, I've barely nicked the surface, which is just the way I like it.
While the majority of JJTaylor's readily available portfolio has crossed my thirsty lips, there are still plenty who have not. All in all, I smelled, supped, savored, and took tasting notes on 21 different beers. Sound like a lot? Not really, considering I only covered about half the floor before calling it a night. Tasting notes are useless when tainted by palate fatigue, a cramped hand (if you've read my handwriting, you understand), and exhausted mind.
Before people start to freak out over the amount of different beers I tasted, let me remind you that this was a beer TASTING expo. Each attendee (volunteers and staff included) were given a complimentary 2oz tasting glass that was cute as a button. Take the standard shape of a weizen glass, shrink, and voila. They were real glass, too; no shabby plastic disposable tasting cups like last year.
Ok. Tangent rant over.
The check-in-desk was where one acquired their glass along with a very helpful clipboard. A clipboard by itself is pretty worthless, but these came with tasting sheets where one could write the names of the beers they liked (or didn't) along with any other pertinent information they desired. While showing off their impressive portfolio was one of JJTaylors main goals, it was also readily obvious that they wanted to demonstrate and enforce their commitment to the retailer. Without both parties working together to better the diversity and quality of beer readily available, no one wins.
Four hours may seem like a long time to browse and taste beers, but let me tell you, it wasn't near enough. Or maybe it's just me... But then again, I wanted to ensure my observations and notes were precise, along with taking the time to socialize with the brewery reps, JJTaylor staff, and friendly beer peeps.
Lots of continuous beer tasting requires a hopefully impressive spread of gourmet food. The kitchen and staff of the St. Lucie Civic Center were well up to the task, far exceeding my preconceived lofty expectations and standards. Four tables offered deluxe nibblies and food such as meat and cheese platters, Swedish meatballs, a flinstone-sized hunk of roast beef (I'll have mine extra-bloody please), and individual mini-desserts to entice and thrill. The downfall to having such delicious food was it disappeared quickly, and I sadly missed out on quite a bit.
One of the goals of having quality food at a beer tasting event (besides lining the belly) is to hopefully highlight and enhance the beer food pairing experience. In having both great food and great beers on their own, it was a great success. In the actual execution and active promotion of pairing certain beers with the food, I feel JJTaylor fell short of success. As a recently born beer geek foodie, I hope this aspect receives a more direct effort next year, highlighting the sublime pleasures of beer and food.
Hm... not bad so far if that is my only real gripe...
Weaving in and out of the beery festivities was an eclectic mix of tunes provided by DJ Jon of Martin County. He also heartily carried out the task of announcing the raffle winners of various prizes throughout the trade show. Free beer swag is always a good thing, though I had a gleam on for the assortment of brewery glassware. I am a glassware whore with no shame. Learn it. Accept it. Embrace it.
Shaker pints need not apply.
Drawing an end at 21 different beers tasted, ranging from average (darn you American Standard Lager) to good and topping out at great (thank you Palm and BrewDog Paradox), my love for beer was sensationally sated.
Just as I arrived early to help set-up, so too did I stay after to help tear down, clean up, and head out. An early start deserves a late finish; after all, friends and family help each other out, no questions asked. Plus, personally, it gives me that intimate relationship with the beer I love and the community in which it thrives.
My evening wrapped up with dinner at The West End Grill, followed by beers at Vine & Barley, and concluding with eventual sleep at the Residence Inn Marriott in St. Lucie West. A new hotel, I must say their rooms are pimp and their sales executive, Natalie, was a gracious and patient soul for shuttling us to and fro. It was sometime after eve and before morn when my eyes eventually drifted shut and sleep took over. A lazy morning sans hangover sent me home to Vero after a few cups of coffee and random tellie surfing.
Until the 2010 JJTaylor Trade Show comes around, I think I shall have a beer...
(original written work by Kristyn Lier. plagiarism is not tolerated)
Running from 3pm - 7pm, an unfortunate miscommunication had the event listed as 4pm - 8pm on the Civic Center website. The hour differential appeared to matter not though as a diverse array of beer retailers, restaurateurs, and so on started arriving right around 3pm, the influx holding strong and steady until the very end. In between, 55 different breweries were properly represented under the tender stewardship of brewery reps, JJTaylor staff, and beer-minded volunteers. It was a true union of like-minded passions wrapped up in jolly good times and good people for beer enlightenment at its best.
As I am want to do, I arrived early to help in what way I could with set-up and preparation. The location immediately impressed; being my first time at the St. Lucie Civic Center, I was awestruck. Her immense size and breadth of space isn't readily apparent until one finds themselves walking ever closer to the grand entrance. In that moment you feel just a little bit smaller, more humble if you will, as you gaze up and around in wonder. Glimpsing only the area in which the trade show was hosted, it was a minute fraction of all the public and private services available there.
JJTaylor doesn't sign my paychecks, but after close to two years of getting to know many of its fine staff, I feel more like family than a customer. I count at least a good half-dozen as friends, a feeling I feel sincerely reciprocated. JJTaylor is good people, and after the festivities, I enjoyed laughing over a few shared beers, the perfect conclusion to a satisfying day.
Of course, a beer expo (trade show) is ultimately about the beer, an arena which JJTaylor excels in with care, diversity, and determination. This year also saw the pleasant addition of small batch artisanal spirits to taste and potentially retail. Perfect Vodka, Blue Head Tequila, and Rogue Spirits made a solid showing. I was excited to finally be able to taste the Rogue Spirits, and Perfect Vodka was, well, pretty damn close to perfect. Unfortunately, I missed out on the Blue Head Tequila.
Not even a month old in Florida, BrewDog was also well represented along with a few new surprise arrivals to Florida. Under the knowledged tutelage of Matt Abdoney, I reveled in what was my personal highlight of the trade show: Palm and Steenbrugge. How new are they? I can't order them for the store yet, but when I can, you better believe I will.
Palm is famous for their Palm Amber while Steenbrugge kept me occupied with their blonde, wit, dubbel, and tripel. A little known fact about Palm that folks may not be aware of is that during a trip to Belgium, a certain dynamic duo were inspired to bring that wonderfully sessionable taste home with them. They did, and Fat Tire was released upon hordes of thirsty drinkers tired of the same old boring homogenized day-to-day beer. The rest is, as they say, history.
On a personal note, seeing as Palm is about to bless my fridge, my lips, and my inventory, I hope that New Belgium isn't too far behind. There is more than enough love in this beer geek's heart to welcome both with open arms and awaiting glass.
But I digress.
My goal for the 2009 JJTaylor Trade show was to taste as many of their beers that I had yet to try. Crazy as it sounds, I haven't tasted all the beer in the world there is to taste. In fact, I've barely nicked the surface, which is just the way I like it.
While the majority of JJTaylor's readily available portfolio has crossed my thirsty lips, there are still plenty who have not. All in all, I smelled, supped, savored, and took tasting notes on 21 different beers. Sound like a lot? Not really, considering I only covered about half the floor before calling it a night. Tasting notes are useless when tainted by palate fatigue, a cramped hand (if you've read my handwriting, you understand), and exhausted mind.
Before people start to freak out over the amount of different beers I tasted, let me remind you that this was a beer TASTING expo. Each attendee (volunteers and staff included) were given a complimentary 2oz tasting glass that was cute as a button. Take the standard shape of a weizen glass, shrink, and voila. They were real glass, too; no shabby plastic disposable tasting cups like last year.
Ok. Tangent rant over.
The check-in-desk was where one acquired their glass along with a very helpful clipboard. A clipboard by itself is pretty worthless, but these came with tasting sheets where one could write the names of the beers they liked (or didn't) along with any other pertinent information they desired. While showing off their impressive portfolio was one of JJTaylors main goals, it was also readily obvious that they wanted to demonstrate and enforce their commitment to the retailer. Without both parties working together to better the diversity and quality of beer readily available, no one wins.
Four hours may seem like a long time to browse and taste beers, but let me tell you, it wasn't near enough. Or maybe it's just me... But then again, I wanted to ensure my observations and notes were precise, along with taking the time to socialize with the brewery reps, JJTaylor staff, and friendly beer peeps.
Lots of continuous beer tasting requires a hopefully impressive spread of gourmet food. The kitchen and staff of the St. Lucie Civic Center were well up to the task, far exceeding my preconceived lofty expectations and standards. Four tables offered deluxe nibblies and food such as meat and cheese platters, Swedish meatballs, a flinstone-sized hunk of roast beef (I'll have mine extra-bloody please), and individual mini-desserts to entice and thrill. The downfall to having such delicious food was it disappeared quickly, and I sadly missed out on quite a bit.
One of the goals of having quality food at a beer tasting event (besides lining the belly) is to hopefully highlight and enhance the beer food pairing experience. In having both great food and great beers on their own, it was a great success. In the actual execution and active promotion of pairing certain beers with the food, I feel JJTaylor fell short of success. As a recently born beer geek foodie, I hope this aspect receives a more direct effort next year, highlighting the sublime pleasures of beer and food.
Hm... not bad so far if that is my only real gripe...
Weaving in and out of the beery festivities was an eclectic mix of tunes provided by DJ Jon of Martin County. He also heartily carried out the task of announcing the raffle winners of various prizes throughout the trade show. Free beer swag is always a good thing, though I had a gleam on for the assortment of brewery glassware. I am a glassware whore with no shame. Learn it. Accept it. Embrace it.
Shaker pints need not apply.
Drawing an end at 21 different beers tasted, ranging from average (darn you American Standard Lager) to good and topping out at great (thank you Palm and BrewDog Paradox), my love for beer was sensationally sated.
Just as I arrived early to help set-up, so too did I stay after to help tear down, clean up, and head out. An early start deserves a late finish; after all, friends and family help each other out, no questions asked. Plus, personally, it gives me that intimate relationship with the beer I love and the community in which it thrives.
My evening wrapped up with dinner at The West End Grill, followed by beers at Vine & Barley, and concluding with eventual sleep at the Residence Inn Marriott in St. Lucie West. A new hotel, I must say their rooms are pimp and their sales executive, Natalie, was a gracious and patient soul for shuttling us to and fro. It was sometime after eve and before morn when my eyes eventually drifted shut and sleep took over. A lazy morning sans hangover sent me home to Vero after a few cups of coffee and random tellie surfing.
Until the 2010 JJTaylor Trade Show comes around, I think I shall have a beer...
(original written work by Kristyn Lier. plagiarism is not tolerated)
Saturday, November 14, 2009
Shopping: Beer vs Wine
Observing, as I am prone to do, a customer spend a better part of 15 minutes browsing for a nice bottle of Cabernet Sauvignon, my muse started to tickle the back of my head. As they left, vintage bottle in hand and their wallet much lighter, I considered what had just conspired.
I am sure (well, hopefully) that that one bottle in question will be a smashing indulgence of tasteful ecstasy. A few glasses later and the moment is over, leaving only a wonderful memory and nothing else to follow with.
So where does the beer connoisseur fit in all this?
For the same value spent, a beer connoisseur would bring home multiple bottles of smashingly indulgent tasting ecstasy, each bottle a new discovery, an old friend, an irreplaceable experience. Given the same amount of time and the same money to spend, the beer connoisseur easily emerges the more blessed victor of liquid pleasure.
As a beer geek and connoisseur myself, my opinion is of course biased, and that is OK. But let us not also forget that each moment of quaffing nirvana, beery or vinous, is an experience unique to the individual.
Being a unique experience, it can reasonably be argued then that the beer connoisseur, even the everyday quaffer, has more choice, opportunity, and quality to choose from. For one bottle of sublime wine, I can buy anywhere upwards of a dozen different bottles of beer that are equally sublime and soul-stopping. Maybe even more so...
Is one better than the other? Each have their own merits so I would have to say no. Does one have more to offer than the other? To this I would have to say yes, and the victor would be beer.
Final product is key, but beer is also every facet of recipe preparation, brewing, timing, skill, artistry, and inspiration along with a sprinkling of godisgoode. It is beer's sublime blend of human influence and Mother Nature's touch that pushes her beyond wine's burgundian reach. For all that various wine varietals offer under mankind's watchful eye and guidance, Mother Nature is still the ultimate giver of life and harbinger of death. Wine faces an impenetrable glass ceiling of fruition which beer does not, and if beer should, tis far above and beyond.
It is beer with her immense dedication to quality, diversity, complexity, ingenuity, artistry, cellerability, and taste evolution that makes beer the ultimate master of burgundian pleasures.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
I am sure (well, hopefully) that that one bottle in question will be a smashing indulgence of tasteful ecstasy. A few glasses later and the moment is over, leaving only a wonderful memory and nothing else to follow with.
So where does the beer connoisseur fit in all this?
For the same value spent, a beer connoisseur would bring home multiple bottles of smashingly indulgent tasting ecstasy, each bottle a new discovery, an old friend, an irreplaceable experience. Given the same amount of time and the same money to spend, the beer connoisseur easily emerges the more blessed victor of liquid pleasure.
As a beer geek and connoisseur myself, my opinion is of course biased, and that is OK. But let us not also forget that each moment of quaffing nirvana, beery or vinous, is an experience unique to the individual.
Being a unique experience, it can reasonably be argued then that the beer connoisseur, even the everyday quaffer, has more choice, opportunity, and quality to choose from. For one bottle of sublime wine, I can buy anywhere upwards of a dozen different bottles of beer that are equally sublime and soul-stopping. Maybe even more so...
Is one better than the other? Each have their own merits so I would have to say no. Does one have more to offer than the other? To this I would have to say yes, and the victor would be beer.
Final product is key, but beer is also every facet of recipe preparation, brewing, timing, skill, artistry, and inspiration along with a sprinkling of godisgoode. It is beer's sublime blend of human influence and Mother Nature's touch that pushes her beyond wine's burgundian reach. For all that various wine varietals offer under mankind's watchful eye and guidance, Mother Nature is still the ultimate giver of life and harbinger of death. Wine faces an impenetrable glass ceiling of fruition which beer does not, and if beer should, tis far above and beyond.
It is beer with her immense dedication to quality, diversity, complexity, ingenuity, artistry, cellerability, and taste evolution that makes beer the ultimate master of burgundian pleasures.
(an original written work by Kristyn Lier. plagiarism is not tolerated)
Call Me AUNT Kristyn
I would like to interrupt our regularly scheduled programming to announce that on November 12th at 3:18am, I, Kristyn Lier Beer Ambassador Extraordinaire, officially became an Aunt.
Congrats out to my sis, Jenn, her husband, Josh, and to Lily Hope Miller!
Welcome to the family!
Congrats out to my sis, Jenn, her husband, Josh, and to Lily Hope Miller!
Welcome to the family!
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