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Ever been to Sam’s Club? I’m sure nearly everyone in the US has at least once. Even if it was Costco with your cousin one time five years ago, you’d still be able to keep up here. For those who have lived in a hole since, I don’t know, the 90s, these places are mega-stores. Almost anything imaginable is available in this warehouse chocked full to the ceiling with pallet-loads of items, meaning in bulk. Most of this stuff only comes in packages large enough to feed the Waltons (no pun intended… but now that I think about it, that’s a pretty good one. Get it? Owners of Wal-Mart, TV show… alright I’ll stop). Regardless of your opinion of these places, they’re huge and so are their products, and even though they’re member-based, I don’t doubt that they take in enormous amounts of revenue each year.
So what does all this have to do with beer? If you enjoy shopping at the aforementioned establishments, almost nothing. Except for the fact that their beer section seems to be expanding.
Now, as a single guy with no dependents, I don’t have much of a need to shop here or become a member, due to the fact that I’d have to eat one thing nearly every day in order to get some use out of it. However, I stopped in today with some co-workers of mine who were picking up items for their families. Whilst perusing the aisles rather aimlessly, I stumbled upon the beer section.
Cases of Budweiser, Coors Light, the usual suspects, were dirt cheap. No surprise. Yuengling and Michelob Holiday Mix Packs were on sale. Okay. Then, I spy that 15-can packs of Guinness are roughly $17. Interesting. Widmer Hefeweizen and Sierra Nevada Pale Ale sat stacked and ready to go. Getting warmer. Then, standing there stunned in disbelief, I spot cases of Starr Hill Amber Ale! This microbrewery just outside Charlottesville has distribution in Sam’s Club of all places?! What exactly is going here?
Apparently, this is nothing new. A while back there were rumors floating around that Rogue’s Dead Guy Ale was available at Costco, supposedly for a limited time. The guys over at Wine & Beer Westpark were pretty agitated, to say the least, and later Matt even posted a YouTube video expressing their frustration over Rogue’s decision (but still agreed to carry their products 
because they enjoy them so much). It didn’t help that Costco was located right across the street, and this move appeared to be a salvo launched in their direction.
Come to find out, it was true. People who would never have even guessed to try this stuff, which from what I hear is Rogue’s flagship beer, would now be able to buy it by the case in a national chain mega-store. Being a specialty beer guy, my heart went out to our local purveyors of fine ales and lagers. I later found out from Matt that Rogue and Costco had locations near each other and had been talking about a one-off, see-what-happens kind of deal. Furthermore, part of this took place because, it’s rumored, the guys at Costco liked Dead Guy so much, they wanted to give it a go in their stores.
But today’s experience got me thinking about several things:
1. Does this bode well for craft brewers and getting their products to a larger audience?
2. Does this mean that smaller operations will have a chance to grow, that larger operations will make better beers, both, or neither?
3. Could this be a corollary of a market that’s growing (read: potentially profitable trend), but at the same time struggling with environmental yields that are necessary for production?
Firstly, I believe this to be a double-edged sword. As much as I love the idea of more and more people being able to access craft beer, I dislike the idea of losing quality, variety, or even the rare glimpse of a highly-touted beer from a brewery that doesn’t distribute in my area. These are all things to consider for the burgeoning business of brewing. I feel that some companies can do a good job at maintaining the aforementioned characteristics, while others fall victim to the profit motive. I guess this double-edged sword’s being used to slice up a wait-and-see pie.
Second, I do believe this will open up a small window of opportunity, but for a select few. Brands that will be able to market themselves appropriately to get the backing of large distribution firms will thrive, while others will be left in the dust, facing rising costs for malt and hop in the 
next few years. As for larger outfits putting out better beer, that remains to be seen. Many cite the success of Blue Moon, under the Coors (now MillerCoors) portfolio, but I’ve read that these parent companies may actually try to distance themselves from their subsidiaries to somehow keep the image of a tiny, hard-working microbrewery from being tarnished. I’m not a huge fan of Blue Moon, to be honest (I know, taste is subjective), and while I’d call it a “better” beer, that only means better compared to the company’s other offerings. And who knows, this stuff could go the way of Pete’s Wicked Ales a couple years down the road, depending upon the public’s perception, which includes what they’re willing to pay and the image they’re hoping to buy into.
Lastly, yes. This is a growing sub-sector of the beverage market, and the top brewing conglomerations around the world are realizing this. Now everyone can have their beer. You like cheladas? Sure, we’ll put one out. Want a Belgian-style white that tastes like it has orange syrup in it? You got it! All because we’re hip to what the contemporary beer drinker enjoys. Or whatever we can sell you on. Still craving the ice-cold refreshment of a “banquet beer” that hasn’t changed, and neither should you? Yeah, we’ll put that out, too, just so you can sit back and laugh at all those “weirdo” Blue Mooners while sipping on Rocky Mountain freshness that might actually be brewed in Shenandoah, Virginia.
Don’t cue the music. I know I’m rambling, but I’m on a roll that’s about to end, so bear with me here.
Further on in my little Sam’s Club wandering, I came upon an rather conspicuous package of beer in a strange tin tub. After looking on all sides of the packaging, all I could find out about this stuff is that it was a collection of “traditional” beer, entitled “Beers of America,” that celebrated our country’s proud tradition of brewing. And, they’ve been around for a while. But who the hell brewed ‘em?
Recently the Alström Brothers over at BeerAdvocate wrote an editorial in the November edition of BA Magazine entitled “Tell Us The Truth.” One section on contract brewing stuck out, where they issued not-quite an edict, not-quite a plea, regarding knowledge of the actual brewery’s whereabouts. Apparently, the Beers of America could be brewed by several different companies, with marketing companies, somewhere in… America.
All these factors seem to fit together in the sense that, by having some companies capitalize on a growing trend, we may not know who brews our beer, who actually owns it, what goes in it, and what it’s all about. How does that help anyone truly soak up the experience of drinking a well-crafted beer?
Something tells me that’s not part of the plan, just merely part of a disturbing trend.
Olde Towne Portsmouth is a cozy, quaint, and beautifully historic area; it’s also one I rarely visit when in Hampton Roads. But something had recently been bothering me: the fact that I had never been to the Bier Garden.
The Thanksgiving holiday was rather busy for me, though. Relatives had come in from out of town, old friends needed visiting, and there was plenty of food to be eaten. Luckily, I had enough time to stop by the Tap House Grill in Norfolk, an eclectic little beer bar that I’ve taken a shine to. But one night, I had mentioned getting over to Portsmouth to check out this highly-rated establishment. Due to planning constraints, I ended up nixing the idea.
Then came Friday. I had considered going by myself, just for a pint, but didn’t have enough personal motivation to get off the couch and out of my leftover-induced coma. That is, until, my father told me to get my coat, he’d take me out there for a drink.
I don’t ever recall actually sitting down and having a beer with my dad. I’m fairly young, sure, but I don’t seem to even remember him with a drink in his hand, ever. I know he did drink when he was younger, but now he almost completely shies away from the stuff. He never was a craft beer or spirits connoisseur by any means, but he knows that I enjoy a good beer, so he indulged me.
For one thing, Bier Garden doesn’t carry much in the way of non-alcoholic beer. After asking for a Warsteiner N.A. and finding out that they were out of stock, he settled for an iced tea. I, on the other hand, went for the Rochefort 8, which was of course, excellent. But what made it even better was the fact that I could sit down with my dad, sip on a great Belgian, shoot the shit about beer and why I like it so much, and just get away from the swirling world of hungry relatives and frenzied shoppers.
It didn’t matter that he went with an iced tea. In a sense, we did share a beer, and some quality time, together. That’s one more reason I love this libation.
From Richmond to the Hampton Roads area, which is a distance of about 100 miles, the main thoroughfare is Interstate 64. About halfway in between lies the city of Williamsburg, home of the College of William & Mary, the Green Leafe, and of course, Busch Gardens theme park, which is conveniently placed next to the Anheuser-Busch plant (go figure).
Located in an industrial park on Ewell Road, this tiny little brewery was on my list of stops as part of my week off from work. After receiving a brief history of the brewing process and the origins of beer, and being able to get a whiff of some chocolate and pale malt as well as some dried hop pellets, we made our way inside to the base of brewing operations.
While walking through the small but cozy brewery, the first thing that stuck out was the mash tun. Williamsburg AleWerks uses a more complicated brewing system that has its roots in 
England: a 25 barrel, bricked exterior Peter Austin model. Other breweries like Shipyard and Geary’s use these systems, which Allan Pugsley introduced to the States. Seems like a perfect fit for a brewery located in an area mostly known for its colonial past.
Anyway, I got a good glimpse at the place’s bottling process, an idea of their output and plans for the future, and I also found head brewer Mike Pensinger to be a personable guy and a gracious host. But I think the most important thing I walked away with, and something that I think all lovers of craft beer should keep reminding themselves of, is that it’s all about the effort and care that is put into the final product. Even though I’m a member of a website that allows its users to review beer and offer their insights, many don’t take the time to stop and think that this is a labor-intensive process which requires a certain amount of skill, and some luck, to make something that is to be savored. I’m guilty of that at times, but visiting Williamsburg AleWerks helped refresh my memory and reminded me of the noble tradition of brewing that we’re so fortunate still carries on to this day. Guys like Mike help keep this whole thing alive.
But just off Route 199, is another Williamsburg brewing institution that’s worth a look. While it’s probably not even a fifth the size of its neighbor, I’d say it has way more charm, and better beer. Taste is subjective, obviously, but there’s enough quality beer to taste over at Williamsburg AleWerks to warrant a visit or two.
Located in an industrial park on Ewell Road, this tiny little brewery was on my list of stops as part of my week off from work. After receiving a brief history of the brewing process and the origins of beer, and being able to get a whiff of some chocolate and pale malt as well as some dried hop pellets, we made our way inside to the base of brewing operations.
They had just finished bottling some of their Rapadou Imperial Porter, which includes Haitian sugar as one of its ingredients, so the place was a bit untidy, but nothing too out of order, just a little beer on the floor. I had previously enjoyed other offerings from their Brewmaster’s Reserve series, the Ironbound Imperial IPA and the Wolfe’s Trap Ale; needless to say, I picked up two bottles of Rapadou and a bottle of the Grand Illumination, since they’re part of the fall BR releases. You can even register your individually numbered bottle online and let them know your thoughts on the beer as well.
While walking through the small but cozy brewery, the first thing that stuck out was the mash tun. Williamsburg AleWerks uses a more complicated brewing system that has its roots in 
England: a 25 barrel, bricked exterior Peter Austin model. Other breweries like Shipyard and Geary’s use these systems, which Allan Pugsley introduced to the States. Seems like a perfect fit for a brewery located in an area mostly known for its colonial past.
Anyway, I got a good glimpse at the place’s bottling process, an idea of their output and plans for the future, and I also found head brewer Mike Pensinger to be a personable guy and a gracious host. But I think the most important thing I walked away with, and something that I think all lovers of craft beer should keep reminding themselves of, is that it’s all about the effort and care that is put into the final product. Even though I’m a member of a website that allows its users to review beer and offer their insights, many don’t take the time to stop and think that this is a labor-intensive process which requires a certain amount of skill, and some luck, to make something that is to be savored. I’m guilty of that at times, but visiting Williamsburg AleWerks helped refresh my memory and reminded me of the noble tradition of brewing that we’re so fortunate still carries on to this day. Guys like Mike help keep this whole thing alive.
I don’t mean to get up on a soap-box or anything, so I’ll leave it at that. But to sum up, I’d say to support your locals, continue supporting craft brewers (because with the way the hop and malt market is looking, they need die-hard beer geeks now more than ever), and take the time to truly appreciate all the work that goes into your beer. We can all use that reminder from time to time.
Frankly, I don’t think Mike could’ve said it any better: “We don’t do it for the money. We do it because we love it.”
Ever walk into a beer store, spot an outrageous looking bottle that you’ve never seen before, and just decide, “hell, what’s the harm in buying this thing, right?” As a beer enthusiast, I’m always seeking out something I’ve yet to taste, even if the results are disappointing. But more often than not, these gambles pay off, because regardless of the subjective look at taste, the experience of trying something new is often times more important. Here’s my take on Gasthaus & Gosebrauerei Bayrischer Bahnhof’s Leipziger Gose.
First off, this beer has a very sleek and appealing 25.4oz bottle presentation, albeit dark green (not sure how that holds up against light intrusion), with a satisfied-looking German man wiping his lips, presumably after quaffing a first glass of Gose and moving on to a second. Being my first, I’ll have to take his word for it before actually tasting it. A moderate pour yields over two fingers of noisy, fizzy head into a weizen glass, and it seems to dissipate fairly quickly, without much lace or fanfare. Color is a translucent, dull gold/orange, reminiscent of a field of grain.
Quite grainy in the nose, actually, with a spicy backbone to it that is similar to a hefeweizen: some clove, perhaps a hint of banana and other fruity esters, but with an overall musty yeast character that seems to dominate. Citrus and honey notes are present as well, but all others walk in the shadow of the yeast. Complex seems like an understatement.
At first sip, tart apple immediately comes to mind, and while asserting itself in the introduction, does not overpower or carry for too long. Very similar to a Flemish tartness, but very mellowed and blended in with the other fruit flavors of a German wheat beer. As the tartness fades, the apple comes to the forefront, with the spice kicking in as this happens, around mid-palate and carrying toward the finish. A lemony citrus kick is also present here, and the grainy malt presence closer to the introduction seems to become more pronounced as the beer warms, smoothing out the flavors and fading gently. Aftertaste is as calm as can be, with the tart apple and citrus hanging around for a moment, but dying out softly.
In terms of mouthfeel, carbonation is low and not in the way; this, too, resembles its German hefe cousin. Light-bodied with a faint, oily hop feel, in conjunction with the spices present, that leaves a thin residue on the palate. Definitely mild, though, which I think fits rather well.
As previously mentioned, this is my first foray into the world of Gose. Be that as it may, I was rather impressed by the complexity of character in the flavor profile, which certainly did not lack depth or distinction, but also remained rather moderate, in terms of not letting one specific characteristic outweigh the others on the palate. Combined with a light body and aromatic bouquet, this was quite the treat, especially seeing as how I had never had one. Impressive, to say the very least, which made me glad that I had purchased the larger bottle and took a gamble on Gose.
While malty beer and coffee are two flavor profiles that certainly aren’t strangers to one another, it seems as though lately the art of brewing these elixirs is improving, and that brewers are taking detailed steps in order to perfect them. Last evening I sat down with a shapely looking bottle of Meantime Coffee Porter, and decided to take a few notes.
From the start of the pour, a noisy off-white head begins to fizz up, culminating about three fingers worth when all is said and done. Larger bubbles form about halfway down, but tighten up once more, in addition to leaving very tiny colonies of bubbles sticking to the sides of the glass. The beer is a deep, deep mahogany hue that still lets in a bit of light.
Smells of robust, fresh coffee grounds, and it seems like this is going to be a good one, as I’ve been finding more and more and more strong coffee-infused beers that I truly enjoy. Roasted malt notes are evident, but really lay underneath the coffee aroma. It may seem a bit one-dimensional, but I’ll let the flavor characteristics speak to my palate.
Up front, the malt character seems fairly light, as I think many porters have a tendency to be, but this almost gives it a soft-drink sort of feel. Nevertheless, this is readily overtaken by a wave of straight coffee ground goodness that covers the back of the palate. Hop presence is actually noticeable, very much in the vein of a porter, though, because it’s there to provide balance. The malt and coffee profiles blend well, but are also distinct by themselves in this beer. The aftertaste is nothing but java, which I don’t mind at all.
That quintessential porter body is retained; lighter than say, a Russian Imperial, but still carrying some heft in the mouthfeel, which is nice. Carbonation doesn’t get in the way by any means, and is at an optimal level.
Not even close to an abv monster, but still enough (6%) to get your attention. From an 11.2oz bottle, this seems like fitting serving. And for all my talk about how strong the coffee notes are in the bouquet and on the palate, this is really a treat, and isn’t too over-the-top, but definitely makes its presence known. If you’re expecting a run-of-the-mill porter with a faint coffee tinge, then you’d be disappointed, but if you’re looking for that fresh grounds fix, this is your porter, my friend.
Mark your calendars for Sunday, December 2nd. There’s going to be a Beer Advocate gathering in Richmond that will consist of an excursion to the renowned Legend brewpub starting at 1PM, as well as a beer & cheese pairing happening directly after that.
So let it be written, so let it be done.
Here it is… “the lineup,” as it were, with a couple of usual suspects:
1. Okocim O.K. Beer
2. Southampton Secret Ale
3. Fuller’s ESB
4. Anchor Steam
5. Ommegang Hennepin Saison
6. Bear Republic Red Rocket Ale
7. North Coast Old Rasputin Russian Imperial Stout
8. Unibroue Trois Pistoles
9. Stoudt’s Double IPA
10. Stone Ruination
This is more or less going by hoppiness and strength, but the order and offerings are subject to change. Still, most, if not all, of these beers will be featured for the tasting, which will be paired alongside Fontina, Pepper Jack, Beemster Extra Old (26 mo.) Gouda, and Fourme D’Ambert Raw Milk Bleu cheeses.
By having a few different styles of cheese, and several different styles of beer, we hope to make it a rather interesting and all-encompassing tasting. Based off the gourmet cheeses Steve and I picked up, this should be tasty as all hell.
Ten beers may be a lot for a tasting, but we’re looking to show the versatility of the four cheeses, and plan on having small pours, as well as crackers and perhaps bread to act in conjunction with the cheese as a palate-cleanser. The idea is to have variety in the beer selection, that runs the gamut from mild-mannered to outlandish, and to see how these stack up to cheeses that are measured on the same spectrum.
And to think, all you have to do is show up…
Let us know you’re coming. Sign up here.
Politely, Carlsberg and Heineken agree to a “good night” and a firm handshake.
But seriously, the two have now offered £7.3 billion ($15.1 billion US) for the seventh largest brewer by volume in the world. Scottish & Newcastle also hold “market leading positions in 15 countries” and “are the number four brewer in volume terms and the number two in profit terms” in Europe, according to their website.
Originally, Carlsberg and Heineken formed a consortium on October 17, 2007, in order to put in a joint bid for Scottish & Newcastle. The offer had subsequently been rejected. Coming on the heels of arbitration proceedings between Carlsberg and S&N at the end of October over their joint BBH (Baltic Beverage Holdings) venture for the Eastern European and Russian markets, 
this new offer ups the ante from 720p a share to 750p.
this new offer ups the ante from 720p a share to 750p.
The Dutch and Danish outfits are supposedly looking to get S&N to the negotiating table in order to perhaps arrange a more lucrative takeover bid. But even with the increased offer, their attempts have proven unsuccessful thus far.
I’ll best honest with you, I’m a fan of fresh hop beer. I love everything about the entire process: the painstaking efforts taken to pick and load the hops, the overnight deliveries by plane or truck, the man-hours put in to make sure these things arrive in a timely fashion, and the immediate, urgent use of these beautiful, fresh green cones.
Sierra Nevada actually has a great video on their website about their Harvest Fresh Hop Ale, as does Deschutes Brewery in reference to their Hop Trip, which can be seen here.
Sure, I know I’m a little behind the curve, especially as winter seasonals have already been steadily rolling in. But screw it, I’m dedicating this post to fresh hop ales, and there’s nothing you can do about it.
I will say though, I’m sitting down right now with a Harpoon Glacier Harvest Wet Hop Beer from their 100 Barrel Series Session #20; that’s what sparked this whole thing. And I did greatly enjoy Sierra Nevada’s Harvest, but tonight I’m featuring this current one-off from Harpoon.
I received this as a gift from a fellow Beer Advocate of mine, who surprised me about a month ago when I was professing my enjoyment of fresh hop ales. So, I figured that I’d do this beer a service and feature it here, seeing as how it’s a limited edition and a fresh hop offering. And besides, I couldn’t find any Great Divide Fresh Hop Pale around here.
The pour revealed an enticing amber-colored beer, with a nice dense, frothy head that loved to cling to the sides of my Sam Adams glass (yes, the patented one scientists dreamed up that’s supposed to enhance the characteristics of every beer. And yes, the one Boston Beer Company so graciously sent to me gratis through the mail). I gave it a whiff, hoping to get a nose full of aromatic fresh hops, but was a little dismayed to find that it was more on the subtle side. No bother, I thought, as I had already been salivating over this thing and couldn’t wait to drink it up.
Flavor-wise, I wasn’t so impressed either. Granted, it had an interesting hop profile that featured the milder Glacier hop, of course, but it didn’t seem to bring it to the forefront, at least as much as I had hoped. Don’t get me wrong, hops aren’t the end-all be-all for me, but I do expect it out of a fresh hop beer. Nevertheless, there was a large grainy and bready malt flavor that seemed to detract 
from the focus, a little too much than I had expected. Although this smoothed out a bit after the beer warmed, it still seemed to take center-stage.
The mouthfeel was solid though. A medium-bodied delight that didn’t go overboard on the carbonation, and stuck solidly in the middle. Interestingly enough, I found it hard to put this one down, but at the same time was wanting a bit more out of the flavor. It may have been that I was merely searching for just the slightest bit more hop presence, and wasn’t getting it.
Regardless, I appreciate this beer for its merits, but would hope that next time the centerpiece is featured a bit more prominently.
Despite being all the way across the pond, a fellow blogger has asked me to spread the word about the upcoming 25th Annual Old Ale Festival taking place at the White Horse in London’s Parson’s Green. She has also succeeded in making me jealous that one isn’t going on here, and hasn’t been in the last 25 years, or any before that.
Apparently, some of the “very best examples of historic British beer styles like barley wine, old ale, mild, porter, stout and strong ale” will be represented. Gotta love that malty stuff. Plus, there’s reported to be “at least 50 beers representing these historic styles from around the world.”
What say we bring this thing over to the Commonwealth of Virginia next year? It’s no Richmond-upon-Thames, but it’s a Richmond nonetheless.
More information here.
Okay, so in the last post I mentioned the great state of North Carolina, but not the reasoning behind my heading down there last month. Was it business, pleasure, or a little bit of both? Am I secretly a Tar Heels fan that wanted to go behind enemy lines to the inner sanctum of Duke University?
Nope, I’m not a fan of either team, so it was pleasure. Nothing but pure World Beer Festival pleasure. I’m not sure why I hadn’t mentioned this sooner, but I guess I only got it into my head to start posting about my beer experiences a few days ago. Even then, my first post was about an event that took place 6 months ago, so the least I could do would be to catch up and recall the events of last month, and all the great beers I was able to sample in Durham.
October 6th began as a beautiful day, and stayed that way throughout. I made the roughly three-hour drive to the “Triangle” with smooth sailin’ all the way, a bit of cloud cover, but still gorgeous scenery. I had forgotten how lush North Carolina could be, so that made it easy on the eyes.
Upon arriving in Raleigh, I met with a fellow Beer Advocate to pick up the ticket he so graciously purchased for me and to share a pint or two. We hit the infamous Flying Saucer, a place I had heard so much about, but had yet to experience for myself. Ordered a local Duck-Rabbit offering they had on tap and kicked back with my new tour guide/drinking buddy.
After we retired from the Saucer, we went in search of good beer stores. One place that came highly recommended was Peace Street Market. Walking into the place, facing a couple of cases up front set out for display, I was under whelmed… until I turned to the right. And continued turning to the right, only to see the plethora of beer available, cold and room temperature. I quickly grabbed a couple handbaskets and began loading up, but restricted myself to items outside the fridge, which I was afraid wouldn’t last the night or the ride home to Richmond due to temperature changes. When the final bill was tallied, the owner was so appreciative, he gave my guide and me a free beer each. Quite gracious of him, and from talking with him for a minute or two, I realized he truly enjoyed selling craft beer to the thirsty denizens of Raleigh. Quite the friendly and knowledgeable proprietor he was.
The great thing about the aforementioned places was their unassuming exteriors. I nearly drove right by The Flying Saucer on Morgan Street, and would have, had it not had an office next door with the same “328″ address in plain view. The other great thing? These places were only a short distance between each other; we’re talking walking distance here. And you know what’s planted directly across from Peace Street Market? A Mellow Mushroom pizza joint, which I have yet to try. Don’t know how I feel about the hippie-revival theme, but apparently the beer list is decent, and the pizza’s supposed to be quite tasty. Sadly, we didn’t have enough time to check it out, as the WBF was later on that evening, so I had to get to Durham at some point.
Before leaving, we hit Big Boss Brewing’s brewpub for a parting pint. According to my fellow BA, this place was a must-visit, so I went along to check it out. Honestly, I didn’t expect a whole lot, maybe just a quiet local place to grab a beer. I was pleasantly surprised, especially after trying their Pumpkin Ale offering (which tasted great and was spiced well), and their Kölsch-style beer. The reason I picked the Kölsch for myself was to see how well they could do a subtler beer, with little room for mistakes to hide. First sip, I was rather impressed, to tell the truth; great balance, with all the nuances of a quality lager that I appreciate. Cozy atmosphere, laid-back but attentive bartender, and overall, a great spot to grab a beer and get a taste of what the locals have to offer.
After that, I had to pack up my newly acquired beer stash and hit the road. Got to Durham a little while later, checked in at the hotel, set my stuff down, and did a little exploring. Before I knew it, it was time to get over to the Durham Bulls Athletic Park for the fest.
Upon entering the field, I was immediately overtaken with joy at the myriad of options at my fingertips. With only a few hours to sample, I had to choose wisely. Of course, I decided to go for the most esoteric stuff I could find, or was likely to never see again. Still, I managed to find some old standbys that suited my mood as well.
One tent I stopped into was the cask-conditioned ales tent. Even though I had to drop a couple extra bills for the samples, it was well worth it. Highlights from the other tents included Kuhnhenn’s Crème Brulee Java Stout, Terrapin’s Rye Pale Ale, and Weyerbacher’s Double Simcoe IPA. The Double Simcoe and RyePA I had already had previously out of the bottle, but it was good to try them in draft form. Unfortunately, I didn’t get to sample Lost Coast’s Indica IPA, which I had been hoping to get my hands on.
I was also delighted to see hometown heroes Legend and Richbrau representing Richmond in proper fashion; it made me feel a little less like an out-of-towner. The much-hyped Founders‘ Kentucky Breakfast Stout was limited to a later pouring, but after trying it, I wasn’t that impressed. Granted, it’s an excellent beer, don’t get me wrong, but it’s difficult for something to live up to the kind of hype it’s received. Regardless, if I see this in bottle format or otherwise anywhere near this state, you can bet I’ll
pick some up and really sit down to experience it again.
The best part of the fest was not only listening to Rick Lyke and Lew Bryson speak in the All About Beer tent, but also sampling the beers they were speaking about simultaneously. And to top it all off, I got to meet them both, and do an impromptu tasting run around the field with Rick. Not only that, I was able to talk with Julie Bradford, one of the producers of the festival and editor of All About Beer magazine. I couldn’t think of a better way to cap off an evening of tasting great beer than that.
Being my first big-time beer festival, I wasn’t quite sure what to expect. I’d been to smaller ones before, like the Shockoe Craft Beer Fest in downtown Richmond, but nothing of this magnitude. I have to say, I was rather humbled by the plethora of options available, and having the privilege of meeting two great drinks writers, in addition to the editor of a reputable beer publication in the process. I certainly walked away feeling slightly more educated about my beverage of choice, and happy I made the drive down for such an occasion.
Last night was the start of a three-day weekend, which includes the Veterans Day holiday on Monday. Obviously you can connect the dots by now… it was time for a fine ale or two.
One beer I’ve been meaning to open up and savor is Hop Back Brewery’s Summer Lightning, which I picked up in North Carolina about a month ago. Not being available in my native state, I naturally had to pick this one up when I saw it. Imports can be tricky, as many have to endure a long journey before they reach our shores, so true quality can sometimes be a concern. You’d hate to give a beer a bad name without tasting it at the source. Then again, a beer originating in California can make that perilous cross-country trek thousands of miles to Virginia, so maybe my intermittent fears are unfounded. Nevertheless, this one was bottle conditioned, so I had a good feeling that this thing could hold up over the time and distance it took from South West England to the East Coast United States.
For an English Bitter, I was rather surprised by the flavor. I guess that’s a reminder to be wary of style guidelines, seeing as how the label calls it a Golden Ale. To be honest, I find those categories helpful, but love it when a beer breaks the mold, as this one did. Summer Lightning has an aroma akin to a lager, but in actuality is much more complicated in the taste. More hop bitterness than expected, with some nuances that separated it from your average Bitter, but I could still see it being classified as such. Either way, very nicely done, I thought.
Today, however, I had to pop the cork of a special beer I had also purchased in North Carolina a month back. None other than Left Hand Brewing Company’s Chainsaw Ale, a one-off creation that was intended to be a “double” version of their Sawtooth ESB. Definitely higher in alcohol content than its predecessor (9% compared to Sawtooth’s 4.75%), but a smooth sipper
nonetheless. This one reminded me of the sweet, dark fruit flavors of an Old Ale, but with a unique Left Hand twist. I was rather pleased with the results.
I’d say I got the weekend started off on the right foot with the Left Hand. And even though it’s autumn, I’m still enjoying some Summer Lightning. Neither of which seem to be actual Bitters. Go figure.
Nothing like a refreshing Munich Helles Lager on a sweltering, sunny summer day, right? How about a chilly, dreary November evening? To be quite honest, either one works for me.
We all have our ups and downs. Peaks and valleys are a part of life, naturally. My day started out in the mountains and ended up in the valley, due to stress to meet deadlines, possible new living arrangements, etc. No bother though, as I knew I had an Aecht Schlenkerla Helles in the fridge, waiting patiently for me to get home and crack it.
As soon as I got home from work, I took out my Ettaler glass and started pouring. I had enjoyed this beer so much months back, I figured it would be just the thing to lift my spirits. Although it’s not as fresh as it could be, and the others I had were consumed months ago, I still thought it was a good idea to say hello to an old friend.
One thing about this beer I enjoy so much is the aroma. With a bit more malt than its Czech cousin, the scent has a more pronounced graininess, I feel. Plus, you get the enticing clean smell of a quality lager. The hop presence lays low, but definitely imparts a strong sense of balance in the nose.
The clincher with this Helles is Brauerei Heller-Trum’s identifiable yeast strain. Apparently, the brewers use the same cultures that have been used for their Rauchbier and other famously smoke-tinged beers, in addition to using the same copper brew kettles in which the magic happens. Therefore, this normal Helles is given a smoky tinge without the use of smoked malt.
Basically, there’s subtlety, balance, and complexity all rolled into one, which is why I enjoy the hell out of this beer. A low abv (4.3%) makes it sessionable, and I couldn’t think of a better way to end the work day than this.
For the first installment of this newly-founded beer duchy in cyberspace, I figured I would post some pictures of a prior BeerAdvocate gathering roughly 6 months ago. While only being a three-man crew, we sure did sample some fine wares.
The day consisted of a trip to our local Legend brewpub for some quality, handcrafted libations. In attendance were myself and fellow BAs Ed and Nick. Following a bite to eat and a couple of draft selections, we headed across the James River to Once Upon A Vine for their 3 year celebration. As part of the festivities, there was a “mystery” IPA on tap (presumably Dogfish Head 60 Minute) that was refreshing since it was summertime. Listened to some live music, got some food, and even picked up some bottles to take home. Not a bad little trip at all.
After the Once Upon A Vine visit, we skedaddled over to Nick’s for a tasting. On the lineup were the following (in no particular order, but I’ll number them anyway):
1. Duck-Rabbit Porter
2. Harpoon Refsvinginge Private Stock (100 Barrel Series #18)
3. Southampton Biere de Garde
4. Rogue Ten Thousand Brew Ale
Here are a couple of other pictures taken that day:
Two of our unsuspecting victims to the right.
I had no idea they actually made this. For the sophisticated Tech fan, I guess.
All in all, it was a great way to enjoy the day with some craft beer and meet up with like-minded beer geeks. There have been a few others like this one, where I unfortunately didn’t have my camera. However, we hope to keep these things going. Visit BeerAdvocate.com for updates on the next gathering, should be sometime at the end of November/early December. Well, until next time…
Slainte!
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