Traquair House ~ Bed & Breakfast

besides being the oldest inhabited house in Scotland which also brews its own beers, the Traquair House of Scotland is now also offering B&B accomodations.

there are three roomy double bedrooms that are, rightfully so, furnished with antiques, canopied beds, private bedrooms, and central heating/air conditioning. it is Scotland, so i'm not sure how much A/C you may use, but heating... yeah, that will definitely come in handy.

reservations are to be made in advance.

CLICK ME!!!

Guiness Turns 250

help Guiness celebrate their 250th Anniversary with their limited, special release of their Guinness Anniversary Stout.

reminisce with their rerelease of classic, retro print advertisments before political mudholes fearing their own lackluster worth felt were offensive to our fragile minds.

hah!

the brewery itself, located at James Gate in Dublin, Ireland has a 9,000 year lease signed by the founder, one Mr. Arthur Guinness himself. apparently, this gent knew that Guinness was destined for internation greatness.

personally, i think Guinness is only so-so, and certainly not a ground-breaking, taste-bud stunning, mind-blowing stout, but there is much to be said for its legacy, good and bad. i look forward to seeing how their Anniversary release fairs, and to a 50th Anniversary some 25 years on down the road.

no worries, i'll still be drinking beer then.

why beer? ~ the ramblings of a cultured dork

Baseball. College football. Fishing. Books. Music. Animals. Tomboy. Star Trek. Star Wars. RPG Games. Internet. Technology. Home Theater. Sociology. Psychology. Anime. Manga. Japan. Sushi. History. Sake. Single-malts. Rum. Beer ambassador.

The list really could go on, and as I write them, I feel that even now I am forgetting some. This is, after all, my meager attempt at gathering all the fleeting moments and enduring memories that make up all my passions. From past to present, they keep me moving me toward my ever elusive future. For good and for bad, for better and for worse, all have helped make me into who I am today. As I strive to live in the now, when I look back upon my life’s last breath, it’ll be a gas.

Ok, maybe that’s just hopeful speculation wrapped up in lucid delusions, but I would like to think not. I shall think not of the mistakes I made and how my life might have been, but of what it is now and who I am now. To heck with the rest; that’s ancient history.

Live and let live.

I am here now to throw wide open the doors of shame others might try to force unto me through a blind eye and willfully ignorant mind.

I am a dork, a dork of many trades to be exact, if my list above wasn’t enough of a clue. I have come to the conclusion that a dork is also a free thinker. We are the ones who aren’t afraid to be different. We tend to also attract those of a similar open-mindedness. We tend to take the road less traveled. To take that leap into the unknown. To turn our noses up at spite and jealous opposition. To embrace diversity, character, and honesty. To be more environmentally conscious. To forgive transgressions. To offer a helping hand. To be fair and frank. To be ourselves.

Over the years, I have lived as a free spirit, struggling against opposition while building upon my inner acceptance, pride, and purpose. Of course, I made sure to have plenty of fun along the way, and I still am. This quest has culminated in the most intriguing and inspiring conclusion: Beer.

31 years of life and living have brought me to the fascinatingly diverse and universal language of beer. Crazy? I think not.

• What is the oldest known beverage in human history dating back to 6000BC, and maybe even further: Beer
• Why did humanity evolve from a nomadic race to an agricultural race: Beer
• What did both Catherine II of Russia and Queen Mary of England like to sup on the most, one in particular with her breakfast: Beer
• Why did the Mayflower land in Plymouth, PA and not New York: Beer
• What beverage kept mankind from disease and famine and possible extinction during centuries of tainted water: Beer

If there ever were a more vibrant, tangible piece of living history and culture that is a proud product of the people who both brew and drink it, I don’t know what is. You don’t necessarily have to agree with me on all points, but at least try to keep a bit of an open mind while I entertain you with further insights.

So, why beer?

I have always believed in doing what I liked and liking what I am doing. That singular truth has held me fast throughout the years, both good and bad. Beer encompasses everything that I have come to enjoy and value.

Diversity, history, culture, people, creativity, craftsmanship, originality, sustainability, flexibility, passion, and pride. There are books, movies, documentaries, contests, magazines, clubs, and controlee designations. As much a beverage of grace and finesse as wine, if not more so, beer is the ultimate frontier, my true calling which found me after 31 years of playing and searching. Ok, maybe more playing than searching, but sometimes the greatest revelations in our lives are the ones we least expect.

(According to my parents I used to call soda pop “Beer” when I was but a wee lass. Go figure…)

The world is truly my oyster; it just happens to be sitting in a sea of beer. From just outside my back door to all over the world, wherever I go there will be beer halls, pubs, and restaurants offering the brews of their people, their culture, and their history. New and old don’t collide in an explosion of conflict, but instead merge in almost seamless harmony as honored traditions are toasted while paving the way for new brewing traditions. How much closer to peace would we be if we put down our guns and our bombs and our oppressive laws and instead tossed back a pint or two together. No matter how different we may be, as soon as we all join in communal beer pleasures, we are the same. We are fathers, mothers, brothers, sisters, friends and lovers enjoying civil and jovial conversation of an equally unified beverage of diversity.

I propose a decadent Belgian Quad or fine old ale be served at the next G2 Summit, not water.

Besides the endless discovery of new beers, new tastes, and new flavors, there are the people who make each and every moment possible. It is their vivacity and audacity which sparks the fire under my wort and keeps me coming back time and again for more good brews and more good company. There is no way I can ever know and taste everything there is to be tasted, and I wouldn’t have it any other way.

Even if I can’t taste it all, I can study as much of it as possible at any given moment. School, books, magazines, essays, and documentaries are just some of the means to preserving and discovering the life and times of beer. From the very first Pilsner that was brewed in Plzen, Czechoslovakia to a born-again beer based on ingredients discovered Honduran pottery fragments dating back to around 1200BC, the discoveries are endless. Not too shabby for what is commonly yet mistakenly accredited as a simple backyard lawn-mower beverage that sparkles like seltzer water and pretty much tastes like it, too.

Yes, the America Standard Lager is a beer. One type of beer out of thousands, and today’s over-marketed example of brewing excellence which is so far removed from lager’s original glory that spoke of natural ingredients, quality, diversity, and rich taste. Now I love a good lager as much as the next person, good being the key word. Of course the interestingly vague origins of lagers and their eventual evolution from dark to amber to golden and vivacious to thin, watery, and overly-carbonated has been interesting to say the least, controversial to say the most. But I digress.

I grew up in a world of fire and light, stars and galaxies, oceans and shimmering sands, elves and sorcerers, demons and angels, and as far removed from reality as possible. After all, life sucked most of the time for many years on end thanks to the generosity of my fellow peers and their ignorant contempt. Hah! What did they know. I still stuck to my guns and followed my passions. To this day, right now as my fingers fly across my laptop keyboard, I hold fast to the spirit of my Self which allows me to always be true. Now all of that has culminated in my life’s new work in progress: Beer.

Beer came a-calling to my port and I boarded with nary a second thought, bound for whatever sudsy horizons await. Everything which had held me enthralled and made my heart race throughout my youth, teenhood, and adult years was to be found in this fermented beverage. A gift from the gods? Magic? How could this be? Well, however it could be, I certainly didn’t fight all that much. As a passionate advocate of enjoying the tangible and visceral wonders of life to the highest extent possible, beer was just the next destined step.

Life is living after all, and beer is as alive as you, me, and my pet kitty, Mr. D. It breathes, it speaks, it consoles, it woos, and it confronts all in the name of being eu de vie. Past, present, and future; at any given moment, I can sit down with a glass of living history.

• The Paulaner Salvator, the very first doppel bock brewed by the Paulist monks in the late 1700s is still brewed to this day. It is no longer brewed on the Paulist Monastery grounds, but it is still brewed true to its original recipe.
• The Trappist monks of Westmalle still brew their indomitable Tripel, the very first Belgian Tripel upon which all others owe their pedigree.
• In a small town in Czechoslovakia known as Plzen, a revolutionist brewed using their soft water and herbal hops the very first crystal clear golden lager bursting with crisp flavor, herbaceous hops, and a thirst quenching palate unlike no other. We know this beer as Pilsner Urquell which translated means “original source”.
• Beer wasn’t just for commoners. The legendary King Midas enjoyed a beer brewed with native ingredients such as Muscat Grapes, saffron, and honey along with all the other usual beer suspects (barley, water, yeast, and hops).
• Transport yourself to Scotland of yore, 2000BC of yore to be exact, and sup on a beer brewed with heather for a hazy and floral supping delight. Today, Fraoch keeps that Scottish brewing tradition alive with their Fraoch Heather Ale brewed with heather and Scottish peat for a delicate revivalist brew of historical traditions.

On a side note, beer is a beverage fermented from grain which, sorry vinophiles, means sake falls under beer, not wine.

Not too shabby for the simple beverage scornfully referred to as “just beer”. Maybe the pale, lackluster, seltzer-esque versions are “just beer” but obviously that does not apply to everyone. I am not everyone; I am me. To everyone who is their own person, I raise my glass of glorious beer to you:

• Leaning against the countertop in a London pub, a spot-on pint of fresh cask ale glimmering in the low light.
• Making merry at a communal table as a feisty fraulein appears bearing a brimming glass of marzen to accompany your hearty plate sausage and sauerkraut.
• Sunken low in a well-worn lounger at a small Belgian Abbey Restaurant, a distinguished gentleman sups his local Belgian ale while perusing the daily paper in quiet ambience.
• Touring the innards of a local brewery as brewers work their magic to brew a beer so divine even the heavens would blush.
• Relaxing in a new Japanese pub where the beers are all delightfully different, proudly boasting traditional Japanese flavors alongside traditional brewing flair.
• Note-pad and pen in hand, reveling in the continuous onslaught of new beers as the tasting goes on into the wee hours of the night where laughter and revelry coincide with beery respect.

I would like to selfishly think that the veritable Michael Jackson, Beer Hunter and Whisky Chaser, would approve. With each hiss of the cap, with each pop of the cork, with each pour, and each last drop supped and savored I am creating a living moment of history while bringing to life each acute sensation as they are revealed to me. I am paying homage to the passionate and hard-working brewmasters who sweat blood, tears, and love to bring me to this moment.

To me. To life. To beer.

Salud. Prost. Kanpai.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

Spring/Summer Seasonals Are Upon Us

some beers to look forward to in the upcoming weeks:

Shiner Commemorator
Anchor Summer
Sierra Nevada Summerfest Lager
Sierra Nevada Southern Hemisphere Harvest Fresh Hop Ale
Bells Sparkling Ale
Dogfish Burton Baron
Dogfish Head Black & Blue
Dogfish Head Aprihop
Jolly Pumpkin Madrugada Reserva
Brooklyn Summer Ale
Ommegang Biere de Mars
Abita Red Ale

...more to list will probably come later.

Brooklyner Schneider Hopfen-weisse

just an FYI for all you fans of this excellent collaberation beer between Brooklyn Brewery in New York with Schneider-sohn in Germany. Garrett Oliver and Brooklyn Brewery are going to be doing one more batch of this brew this spring, but then it will be retired for ever and ever.

...or until Garrett decides he might like to bring it back. but that is a very slim probability which i doubt will happen at all.

i have a few extra bottles set aside for myself.

Beer Hunter, Whisky Chaser ~ Remembering the Affable Michael Jackson

I probably have but one regret when it comes to entering the beer aficionado geek hood when I did - witnessing at the cusp of my own personal beer and single-malt birth, the death of the original Beer Hunter and Whisky Chaser himself, Michael Jackson.

No, I am not talking about the singer.

Getting his start in the mid 70s, the native Englishman Michael Jackson set out to and accomplished the very shaping of our known modern world of beers and single-malts today. I won't get too much into Mr. Jackson as of now because I would like to save that for a well-researched, in-depth and heartfelt entry.

Instead, today I would like to bring everyone's attention to the brand new book titled Beer Hunter, Whisky Chaser. It is currently only available online via http://classicexpressions.co.uk but I hope to see a domestic US release of this collection of essays and musings by Mr. Jackson's peers both young and old and somewhere in-between. Unfortunately, I missed out on the opportunity to meet, even just once, Mr. Jackson in person, but he still lives on each and every day in my passion for beer and single-malts. My tribute to his legacy will to be to continue it in my own way whenever and wherever and however possible until the day that I, too, pass away.

In the meantime, not only can you and I learn more about the amazing life and times of Mr. Jackson while reading this book, proceeds each purchase will go to the Parkinson's Disease Society of the UK to fund research into a cure for the disease that slowly took his life, but not his heart, away.

You can also learn more about the life and times of Michael Jackson via his blogspot which is lovingly maintained by the caretakers of his estate, and also via the handy online source, Wikipedia.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

Atlanta Cask Ale Tasting

watch it and weep. i know i did...because i wasn't there to drink all that most certainly delicious cask ale g00dness ;___;

Dispelling Beer Myths ~ Out of the Cooler and Into Your Home

It wasn’t all that long ago when I too was a suckered victim of purposely marketed misinformation within the wide world of beer. With the help of unfettered and informed beer individuals, I learned that the true was anything but. I had been duped, just as millions before me and millions to come. Was I always such a gullible cog incapable of free thought? I don’t believe so, but it takes time, patience, and perseverance to dispel perpetuated myths, fallacies, and calculated fraud.

That, my fellow beer friends, is what I am here to do today. If only one person at a time, one beer myth at a time, I will try to open your eyes to what is real and what is not.

Besides being a beer aficionado and self-proclaimed ambassador, I am also a professional in the retail field of beer and spirits. I see day in and day out the perpetuated lie that if one takes refrigerated beer and doesn’t keep it refrigerated said beer will spoil. Or, even worse, should one take refrigerated beer, let it stand at room temperature, refrigerate it, then repeat another one or two times more, said beer will spoil.

About 1/10th of that myth is based in truth.

I always make sure to take a deep breath before attempting to calmly educate my fellow beer patron as to what is myth and what are the real facts. More often than not, I see the light bulb of understanding turn ON and they leave beer in hand, a little bit less of a willing victim of calculated mass-marketing. I also hope that as they embrace their newfound enlightenment, they also strive to educate their equally misinformed friends.

Domestic room temperature = 50 – 75 degrees Fahrenheit

Let me say this: if the beer you are buying is of such inferior quality that a simple change in temperature from cooler to your house (I keep mine at 70 and I know I’m not the only one) will destroy your beer, you are better off not drinking that crappy swill in the first place. Yes, crappy swill. I am not going to pander to your sheepish sensitivities or appeal to your lack of taste. Cheap crap is cheap crap, no matter how you might dress it or what pretty name you may give it or fancy jingle you sing to sell it.

Real beer is made from the best quality ingredients by caring brewmasters with longevity and durability in mind. I am sure that the English Government wasn’t all too concerned about the travelling conditions of their India Pale Ale when they shipped it to their businessmen and troops overseas in India. After all, that was why they had brewed up this brand new beer that was tasty, hearty, and made to handle the worst that mother-nature and man could throw at it, much less a shot trip car ride home.

Now that is what I call real beer with real flavor, real taste, and real diversity.

So what about that 1/10th and how does that factor in? Cheap beer made cheaply by the trillions with cheap adjuncts and lesser quality ingredients will always result in a beer that is fragile at its best and sometimes already spoiled before it even makes it to your liquor store’s shelves. At that point, a wee bit of a temperature change or two won’t matter one bit. If it hasn’t skunked before it makes it to your fridge, then good for you and good for them. It still won’t kill the beer to have it go from cooler to home before going into your fridge, whenever that may be. Also, you better drink that mass produced lager super cold because that is the only way cheap beer tastes halfway decent. Frozen tastebuds incapable of performing their natural visceral duty means the consumer only has to worry about the scantily clad woman selling it. A quality beer also benefits from marketing in that their quality, taste, diversity, and longevity is successfully passed on to their discerning market.

But I am digressing.

I want the beer buyer to understand that extremes of anything are never good for any beer, craft or import, and especially cheap macro products. If you leave your beer sitting out in the summer sun for the day, especially here in Florida, I wouldn’t drink it even if you made me. At that point, the extreme heat and deadly sun’s rays have started to deconstruct and destroy the beer inside the bottle or can. These are extremes we are talking about, after all. A little trip home from the grocery store or liquor store with your beer in tow isn’t going to do anything to your beer. Even after you get home, if you don’t put it in your fridge right away, the beer will be fine. I would advise against leaving it in your car all day, though.

Minor temperature changes = OK
Extreme temperature changes = BAD
Good bottle color = Brown
Bad bottle colors = all others

If you’re not refrigerating your beer right away, just put it somewhere where it isn’t hot, muggy, and exposed to direct sunlight. That’s it. That is all one needs to do to ensure the longevity and health of their quality beer, and if you can age it, even better. Quality, not quantity. Like it all you may, it still doesn’t change the stark reality that the mass-produced American Standard Lagers are of a much lesser quality because that which slakes your thirst keeps the massive cogs of the marketing machine oiled so that the corporate giants can keep filling their pockets with your hard-earned money.

Water is a great thirst quencher.

Even the best craft and import beer will succumb to the elements without long-term proper care, and if there is a Best-By Date on them, observe it. In the meantime, what I want to hopefully express clearly, maybe with a little well-deserved bias, is that your beer will be OK with minor temperature changes. Fret not and don’t pass on that 6pack or 12pack just because it’s in the cooler and you’re not going home right away. And if you are really that worried about your beer going bad with even that minor a temperature change, maybe it is time to reflect on the beer you are drinking and whether it is worthy of your time, enjoyment, and hard-earned money.

I’m just saying.

Life is short. Drink good beer.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

spring into beer

some new (spring) releases to look forward to in the coming weeks:

Harpoon Leviathon Baltic Porter

Samuel Adams new imperial line:

• Imperial Stout
• Double Bock
• Imperial White

Shiner 100 Commemorator
*not quite sure what this is in terms of comparison to the Shiner Black. the Commemorator claims to be a black/dark lager which is exactly what the Shiner Black is. i have to find out if they are the same thing.

Otter Creek Mud Bock

Dogfish Head Festina Peche (berliner-weisse style)
Dogfish Head Immort Ale
Dogfish Head Black & Blue

Avery Maharaja IIPA
Avery Collaberation Not Litigation Ale
Avery Brabant
*the first beer in a new barrel-aged series from Avery. this one is aged in Zinfandel barrels.

Smuttynose Maibock
Smuttynose Baltic Porter
Smuttynose Hanami

Ommegang Rouge Flemish Red Ale
*part of their keg-only series release. it was released for the first time last year and i missed out on it, unfortunately. i'm hoping to be able to catch this deliciously tart, flemish sour red ale in the style of Rodenbach.

MOA Beer Original
MOA Blanc Wheat
MOA Noir Dark Beer
*hailing from New Zealand, MOA is brand new to America.

Beer Styles 101: Farmhouse Ales

I was considering doing my first Beer Styles 101 essay on the classic and oft misunderstood Pilsner, but my love for Belgium and my thirst for a Belgian Saison tipped the scales.

Farmhouse Ales

The more commonly known country of origin for the Farmhouse Ale is Belgium, but in reality, there are two countries where the Farmhouse Ale was born and raised from past until present: France and Belgium. The Belgian Farmhouse Ale is known as Saison, while the French Farmhouse Ale is known as Biere de Garde.

Saison = season

Biere de Garde = beer to store or to keep

It may not seem so at first glance, but both names mean the same thing in idea and in reality. Saison and Biere de Garde came about hundreds of years ago as a beer to be brewed during the season which would then be laid down to keep, or to store, for months on end, and then drank when needed. The still-new modern convenience of electricity and refrigeration was certainly not applicable hundreds of years ago. In fact, brewing was largely a seasonal activity. Brewers, professional and local, may not have understood the scientific technicalities of why, but they did know that the warm summer months were not kind to brewing and beer in general. On the other hand, fall, winter and spring were a different story entirely.

Extreme uncontrollable heat is a brewer’s worst enemy. But if a farmer and a brewer couldn’t brew for months on end, what was he or she to do to slake both their thirsts and the thirsts of their workers who labored for long hours in the fields? Water was hardly an option as safe, clean water was still scarce and a rarity to be found. It was out of this simple and basic need, along with having rich agricultural, cultural and societal purpose that the Farmhouse Ales were born.

What is brewed today may be close to how the Farmhouse Ales of France and Belgium would have tasted, but there is no doubt that they are also very different.

Each farming community and family had their own recipe and consistency was a whim often not bothered with. While it is known that stronger batches were brewed that would survive the summer months to be enjoyed during the next harvest, usually in fall, there was still hard work to be done during the warm months of ploughing and planting. I can only imagine the hard, back-breaking work it involved and the extreme thirsts it would spawn. A lighter, brisker, more refreshing ale would be needed, and in large quantities. You didn’t want yourself or your workers to pass out from dehydration and exhaustion, nor would they would be of any help if their productivity was stunted by inebriation. A low ABV Farmhouse Ale would fill both needs, and so it wasn’t at all uncommon for a farm to brew a minimum of two strengths of Farmhouse Ale.

As a farming commune first and brewer second, whatever ingredients were available at any given time would be the ingredients used to brew that particular batch of beer. This resulted in large variations in both quality and ingredients, though the more we come to understand both Saisons and Biere de Garde, the more we come to realize that there were also some common characteristic tendencies:

Dryness of palate. The use of grains and spices to either cover up bad or stale batches or to add tasteful refreshing and revitalizing properties to the ale itself. Being wood aged for a varying number of months with sanitation also being a spotty concern, a certain level of Bretty (Brettanomyces) funk, earthiness, and sourness would also be expected from many of your Farmhouse Ales. What many may consider unusually funky, sour, spiced, and/or dry was the taste of the time. Thankfully this quality still survives to some degree today; Farmhouse Ales are in the middle of a revivalist movement.

Staying alive and producing crops were of the utmost importance, but it would be a mistaken assumption if one assumed that the ales these farms brewed weren’t of some personal and private pride, not to mention a potential source of additional revenue. Many of the family Farmhouse Ale recipes were private and not recorded on paper, surviving generation to generation through oral heritage. That wasn’t always the instance though, and some recipes that were written down have been discovered over more recent years. Another recent realization is that it wasn’t uncommon for neighboring farms to share batches, barrels, yeast strains and more. Beer was a very significant part of life, the community, and the farm. When harvest season arrived, it was as much a time of celebration as it was back-breaking labor which, of course, meant it was time to bring out their best Saison or Biere de Garde.

The two main regions of Farmhouse Ales I mentioned earlier are the French speaking region of Belgium, Wallonia, and the neighboring region of Pas de Calais, France. If you look at a map, the two are literally neighbors so it should come as no surprise that they brew two different and yet similar Farmhouse Ales. The Farmhouse Ale almost completely disappeared under the ruthless propagation of the mass-produced fizzy lager, and also partly because it is a product of farming families. Spotty records, if any, and whether or not the native country has pride in their brewing heritage and culture were as much factors in their own near demise. Thankfully, a few upstart Farmhouse breweries had just that, pride. Their revivalist mission and passion have brought the Farmhouse Ale back from the brink of extinction and, at the same time; have created a thriving interest in traditional Saison and Biere de Garde.

Two breweries in particular have taken the lead in quality, taste, and authenticity, keeping Saison and Biere de Garde alive. They are are, respectively, Saison Dupont and Jenlain. While they aren’t the only brewers of Saison and Biere de Garde, it is pretty much accepted fact that if they hadn’t stepped in to save their brewing culture, heritage, and history from imminent extinction when they did, there is little doubt the Farmhouse Ale would be but a wistful memory of yore, lost upon the winds of time. Instead of a living testament glistening with beauty and pride in my chalice, it would be an empty will of remembrance for a lost loved one.

In terms of style, there are some differences between the Belgian Saison and the French Biere de Garde.

Saison = rustic, vivacious, bottle conditioned, ranging in ABV from 5-8%, dry and brisk thanks to generous hopping and blending, earthy, herbal, spicy, and yeasty. Obviously it can vary a bit from brewer to brewer by varying ratios and attenuations, some if not all of these qualities will be there to be supped and savored.

Biere de Garde = amber blonde or brown in color, more subdued hops with a malty profile, peppery spiciness, softer palate, bready, caramelized sugars, an apparent ABV ranging between 6-8%, fruity, earthy, cork character, and open to much brewer interpretation. Just like her cousin across the border, the French Biere de Garde is open to her brewer’s interpretation as the style in general is even more loosely defined, but all French verities will proudly carry these characteristics to varying degrees.

Some notable Belgian and American producers of Saison:

• Saison Dupont Vielle Provision
• Fantome Saison
• Ommegang Hennepin
• North Coast La Merle
• Boulevard Saison Brett
• Lost Abbey Ne Goeien Saison
  

Some notable French and American producers of Biere de Garde:

• Jenlain Ambree Brasserie
• La Choulette Les Biere Des Sans Culottes
• La Bavaisienne Ambree
  
• Southampton Biere de Mars
• Ommegang Biere de Mars
• Jolly Pumpkin Biere de Mars
  

There are many more Saisons and Biere de Garde available than I can list here, and more appear every year to my thirsty delight. The ones I have listed are available in the US which means that at any given moment, you and I can be savoring a living work of art rich with taste, flavor, aroma, history, and culture. The Farmhouse Ale is one of my personally favorite intriguing and fascinating styles of beer, not to mention highly tasty. I hope this offers a bit of insight and understanding into these two wonderful beers.

Remember, life is short. Drink good beer.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

drink local

as a Vero Beach, FL native, i am quite proud to say that we have our very own craft beer. contract brewed by the Florida Beer Company (spotty reputation aside for the time being), the Pale Ale is brewed to the Hmielewski familly recipe. created by their youngest son Eric who currently resides up in Jacksonville, it is a crisp, hoppy Pale Ale of great sessionability and taste:

LuKaya Beer's Two Tail Pale Ale

being a Vero Beach native, i can speak for the validity of their being a local familly. i went to school with their older daughter for thirteen years, and both Chuck and Sharon are still very happily planted here. after all, there really is no better place then Vero to call home.

as Sam Calagione is fond of saying, "Think globally. Drink locally."

demand good local craft beer.
demand LuKaya Beer's Two Tail Pale Ale.
your tastebuds will thank you, and the dogs will love you for it.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

taking time to stop and taste the beer

We all know the saying “to stop and smell the roses”, but just what does that mean? Should I literally stop when I find a rose and smell it? What will I find, other than an itchy nose and aggravated allergies? The phrase itself is an idea, or ideal depending on how you want to look at it. It is prophetic as well as cautionary. Personally, I feel it also relates to the theology “life is short”, and we all know my motto: Life is short. Drink good beer. We exist encapsulated in a very small bubble of time in comparison to the whole picture. I want to try as hard as I can each day to stop and smell the roses, or in my case, to stop and taste the beer.

It is far too easy to get trapped in the high-paced life of commercialism, consumerism, materialism, technology, science, and greed (to name a few). Wanting beyond the means of your true desire sends one spiraling into the trap of wanting for the misguided reason of wanting. As we enter into an era of harder economic times, I feel that what may appear to be our worst obstacle shall instead prove to be our greatest triumph. As the pendulum of necessity starts to take a swing for the other-side of extreme modernism, hopefully adversity will turn into a better balance between luxury and necessity. There is nothing wrong with wanting things; goodness knows I have plenty, too much actually. As I come into the next stage of my life, I find endless invigoration in the growing Zen for balance between who I have been for the last 31 years of my life, where I am now, and who I am growing into.

So what does that have to do with taking time to stop and taste the beer?

It is about stopping to really enjoy, to really savor, to really be in the moment and in life each and every beer at a time. To use all my senses for what they are worth. To spark that long dormant desire for learning, exploring, and tasting of the frothy cup of life.

How can I not when beer lives on as the oldest known beverage of mankind. Having slaked our thirsts for hundreds of reasons dating back as far as around 9000BC, each glass I sup is not just a living work of art; it is a living piece of history. The boring, mass-produced, and practically flavorless fizzy yellow swill that almost threatened to destroy the rich heritage of beer is also a piece of history, but a rather one-sided glimpse at that with the personality of a cold dictator. My whole body was born to heighten my senses which in turn allow me to enjoy as much of what I see, touch, smell, hear, feel, speak, and think. These very words I write are living proof.

Of course, enjoying all that life has to offer isn’t just about beer, but in my not so humble opinion, nothing better encapsulates all that life has to offer than beer. Beer is a living product of evolution, society, government, culture, war, peace, rebellion, creativity, desire, technology, craftsmanship, and daring; to name a few. Each bottle I open is a brand new journey unto itself. Who made it? What beer style is it? What story and history lies behind its creation and survival? Is it a rare limited release? A once in a lifetime experience? Were fresh, natural ingredients used, or did the brewery take the lesser road and use cheap adjuncts and chemicals, earning my disdain and my scorn? Will my first sip be a moment of wonder and revelation, a personal beervana? Who can I share this wonder with as I discover further the mysteries, joys, and pleasures of life?

The world is infinitely larger and vaster than the tiny little suburbia that we see outside our equally tiny window as we wallow in our close-minded one-sightedness that chooses to ignore all things outside our comfort zone. Ignorance isn't bliss; ignorance is simply ignorance. But that can't be because we are right, and they are wrong, right?

Wrong.

We are the world and the world is us. We are but a microscopic fraction of the factors that play into how the world we live in works. To our benefit, we can only do so much within what we are capable of at anytime. There will always be an encompassing picture in which we have little to no say, sometimes despite our best efforts otherwise. It is when we have the ability to widen our horizons, open our minds, take the slightly harder path, but choose not to that we truly lose. Just as people are diverse, so is beer. Unfortunately, beer is currently defined by one commonly known style based not on the beer itself but instead on the ruthless skill and bullish tactics of mass commercialism, propaganda, campaigning, and so forth.

I could accept the easy path of not thinking about what I am drinking, and just do what the scantily clad lady holding her overly cold frosty mug on some tropical beach somewhere tells me to do. Or I can decide for myself what I like to taste in beer, and that is diversity of flavor. That is what our tastebuds and a free thinking mind rich with curiosity is for, after all.

That mass-produced fizzy yellow product of marketing would be the 'standard lager'. The pale lager has only been only around for a couple hundred years, whereas the wild worldly status of beer, in various forms has been around as far back as around 9000BC. The pale lager has nothing on beer in terms of sheer diversity, history, culture, intrigue, and enjoyment. Even if you cannot make that coveted trip to Belgium this year, in America alone we can and do enjoy the largest localized selection of quality beer in the world. To leave America, I would and will visit dozens of countries to experience their people and their culture through their living history; beer. All those hundreds of varieties of beers available globally I can enjoy here, in America. Of course, there is magic to be found in drinking a Saison DuPont in its home country of Belgium, but for now, we are inarguably in a rather enviable state of beeriness where quality and diversity reign.

No, I am not waxing poetic or blowing a whole bunch of hooey. For myself, and hundreds of thousands of others, beer is where it is at. They too understand and embrace the philosophy of taking time to stop and taste the beer. It is that moment of clarity where we demand better for ourselves. When all is said and done, the stuff we have is only as good as the worth we attach to it and what we do about it. Demanding change. Demanding responsibility. Demanding diversity and the freedom that comes with choice. Choosing an open mind, an open heart, and understanding over ignorance and dogged dogma. Everywhere in the world we are all united in our battle to taking time to taste the beer and hopefully to preserve that for future generations.

Maybe it is old age, maybe it is life experiences, maybe it is really just about the beer, but I am going to do my best to make time to stop and taste the beer, each and every one. Where I have been, where I am now, and where I will be going in the future; it will always be the same. I don’t want to ever take the back seat to my life anymore. I may stumble, and I may fall, but I will get back up again, and waiting for me will be the simple joy of enjoying a beer I have never tried before, or being reunited with a tried and true friend who has been through thick and thin with me. In no way am I advocating irresponsibility or excess; I have seen first-hand what addiction does to people. Instead, what I am advocating and living is the philosophy, the idea or ideal, behind taking time to stop and taste the beer. No frills, no fuss, no BS, just simple pleasures for a hopefully simpler life.

Life is short. Drink good beer.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

Chunk & Patriot's Face Rape-a-palooza video

CLICK HERE!!!

the video is 14 minutes long so it will take a few minutes to load...
But. It. Is. Totally. Worth. It.
supreme editing skills and much Rate-Beerian awesomeness that only the Orlando, FL crew can bring to you.

trivia quiz for the video watchers: can you identify moi



(this 'morning after' pic represents about 80% of the beers opened and tasted at this phenomenal Orlando, RB event. that would fit on the table, that is)

(an original written work by Kristyn Lier. plagiarism is not tolerated)

my perfect beer joint

just what is the "perfect beer joint"?

i think for everyone it is a somewhat different answer for different reasons, wholly personal of course. but, ask enough people and/or do enough studies of one's own, and some commonalities start to come into focus.

most important of all is the quality and variety of beer available. i will forgive many a thing in beer joints if the beer is worth going there for, minus dirty tap-lines and stale beer of course. secondly, i would have to say that knowledgeable and friendly staff is key to keeping the Good Beer Love alive and well. there can be nothing worse as someone new (or experienced) who is curious about an unknown beer and the staff on hand know as little as you do which is equal to nothing. third is the crowd. i'm all for jolly times, laughter, and a boisterous crowd, but please mind those manners and common courtesies. as much as i am there to have fun with friends new and old, i am there especially to enjoy the Beer.

so to summarize:

• 1) selection
• 2) knowledgeable, passionate staff
• 3) comfortable atmosphere and customer base

so next question then would be does your favorite beer joint have to be local? personally, i would have to say "Yes". one can have a favorite beer joint to visit when traveling, but the perfect joint should be local. as one infamous Sam Calagione of Dogfish Head is fond of saying, "Think globally. Drink locally." which i think also applies to one's beer joint. no matter what day of the week, rain or shine, busy or slow, lazy or running a-mile-a-minute, you know that the minute you step inside all of that is left behind and it is just you at the bar counter, beer glass in hand brimming and foaming with joyous abandon, and the company of friendly fellow beer compatriots and comrades-in-life.

this of course is leading to my own personal favorite perfect beer joint. (though, i am probably pushing my own stated standards in terms of the locality.) i live in Vero Beach, part of Indian River County, while Vine & Barley is in St. Lucie West, part of St. Lucie County. all it takes though is a 25 minute trip in my car, not long at all imnsho, and i am there and all my worries are washed away. whether i am there for 30 minutes or 3 hours, it is all the same: perfect beery relaxing bliss with a generous helping of fun sprinkled throughout.

as i type this i am here right now supping on a Saxo Blonde Ale served to me in her proper Saxo snifter glass, as she should be. another oft underlooked quality of a good beer joint is proper glassware, the more variety the better. an old, tried and true concept in Europe, it is slowly growing in understanding and appreciation here in the states, advocated most passionately by beer geeks and professionals. it is a tuesday night so it is more relaxed and quiet; come on a friday or saturday night and you are in for lots of people, lots of good beer (and wine), and lots of fun.

want to watch the big game and catch some grub? you better look elsewhere. Vine & Barley is a wine and beer lounge; not bar, restaurant, or pub. the focus is on quality beverages and quality bar food in the name of gourmet cheeses and meats for some of the best dishes to nibble along with your brew, ever. this is a lounge of old-school class and gentry.

• smoked gouda.
• crumbly and creamy blue cheese.havarti and brie that melt in your mouth.
• divine intervention is here and now.

had dinner already and looking for an after-dinner apertif with some dessert? no problem. they offer at least a half-dozen wonderfully delicious desserts that pair wonderfully with their wide selection of quality craft and import beers. of course, i have never had a problem with dessert before dinner, but that's just me.

seeing as i am here now enjoying yet another day at my perfect beer joint, i have included some choice pics on this lazy Florida spring day of sunny skies, puffy clouds, and perfect beer bliss.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

excuse me, but there seems to be a bug in my beer

Brettanomyces: of the non-spore genus of the yeast family, Saccharomycetacea. an acidogenic yeast when grown on or in glucose rich media, such as wort.

wort (pronounced 'wert'), as some of you may know, is beer before it becomes beer. as humans, we create everything up to the wort, but it is the magical, mystical bug known as yeast that we add to wort that makes beer. yeast feeds off sugars which the ooey-gooey wort is full of. the yeasts in eating the sugars create a byproduct known as alcohol.

voila: beer is born.

so, just what is Brettanomyces, then? for the majority of brewers, it is a bug to be feared and scorned from all processes of brewing. they like to impart an acidic quality and character to the wort it turns into beer. sour is not a widely accepted character of most beers, but there are some where sour is the goal and Brettanomyces is a precious, prized friend.

instead of hospital clean sanitary conditions, some breweries prefer the dust, the cobwebs, the dirt and the random objects that have been left where they lay for years on end. to disturb the natural environment that has formed would be to potentially disturb the centuries old formula that has allowed them to brew the magical beers that they have for centuries.

outside those brewieres, especially in Belgium and with their Lambic breweries, there are brewers who prefer to age their beers in barrels. before stainless steel, electricity, and everything we know of modern brewing was not the norm, beer was brewed, fermented, and aged in wood barrels. they had to be kept uber sanitary and clean, and any invasion by yeast bugs that were not part of the highly regulated and formulated brewing recipe were wholly unwelcome guests.

for a few daring brewers though, they want those bugs, those Brettanomyces yeast that settle into the nooks and crannies and porous material of the wood barrels. as the beer sits and settles and ferments and matures in the barrels, the Brettanomyces bug nibbles away at residual sugars and adds a bracing tart acidity of varying strength to the beer. some beers may even benefit from an additional injection of fresh sugars and Brettanomyces yeast, even as the barrel has their own living colonies.

all of this adds up to an amazing dry, tart, acidic, rich, complex beer. from a bone-dry Lambic with layers of delicate complexity to a Bretty ale or brew that has highlights of Bretty character while retaining more of the original beer style's character.

i find it amazing that it comes down to a microscopic parasite of sorts that is responsible for creating some of the most enigmatic beers i have tatsed. ever. there is a reason why Belgian Lambic Brewers still brew as they did hundreds of years ago, and why craft brewers in America and abroad are more openly embracing the magic of a beer married with some Brettanomyces yeast.

beer is about flavor. without flavor, tradition, culture, originality, and tradition, beer would be all flavorless, pale, fizzy light lagers. centuries of history would be lost, and palates would be crying for a loss they hadn't realized they had lost until it was too late.

Brettanomyces is our friend, and i look forward to seeing in what wasy during the years to come, he can dazzle and amaze and deligth all my senses in this journey known as Beer.

Beer Styles where Brettanomyces can be found:
Oud Bruin
Flanders Red Ale
Flemish Sour Brown Ales
Orval
Lambic & Gueze

there are also a growing number of American craft brewers who are utilizing barrels and Brettanomyces to their full potential. Some of which include:

Russian River Brewing
New Belgium
Allagash
Jolly Pumpkin
Goose Island
Lost Abbey
Ommegang

...to name a few.

while sometimes a Bretty bug can intrude upon a beer for which it was not intended, sometimes the best success is the worst mistake. that isn't to say that all beers who come across some accidental Brettanomyces character are good, but sometimes the brewer finds that it adds just that little extra zip that the beer was unknowingly looking for.

today, let us give tribute to the bugs in our beer that make them taste as wonderful as they do, especially the Brettanomyces strain. there may be no more beautiful miracle of nature.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

RB O-town Throwndown: Chunk & Patriot's Face Rape-a-palooza

on saturday, march 14th, myself and other fellow beer geeks and foodies descended upon one lone Orlando, FL home to share in close to 150 different beers. there were rare releases, fresh growlers, meads, artisan cheese, chocolate covered bacon, smoked sausage grilled to perfection, and so much more.

beer was plentiful and flowed almost nonstop into eagerly awaiting cups. i tasted 35 good to great to mind-blowing beers. the worst experience of the night was the Purple Possom Habanero Mead. avoid it AT ALL COSTS!!!

of course, this just increases my beer review backlog even more than it already is, but c'est la vie.

pop the cork...the beer ambassador is here

it'll take a few weeks to get most of this new blog tweaked to the way i want it to start, but keep a weekly eye out for new things.

here i will talk about anything and everything related to the wide world of Beer. think you know beer? hah!!!! even i don't know beer as well as i would like to, but then, hopefully there will never be an end to this journey.

so open a bottle, pour, sip and savor, and join me to learn more about Beer than you ever thought you would ^_^