Monthly Archive

This is not a list of completely new beers released this year, nor is it in any particular order. Think of it as a fun little Nick Hornby style Top Five; a list of five beers that I found I could always rely on and would love to revisit.

1. Anchor Liberty Ale: I can’t tell you how many times I’ve pored over a beer menu with a plethora of options and just thought, “Ah, screw it. I’ll go with something I know.” Well, when you go with what you know, and it’s something you’ve really enjoyed, then you’re not too often let down. Anchor’s Liberty Ale always seems like a good fallback for me, but fallback sounds like such a derogatory term. How about ‘reliable’? That sounds more dignified to me. With that luscious parade of Cascade hops, but the calmer nature of a solid pale ale, this one never seems to disappoint.

2. Brooklyn-Schneider Hopfen-Weisse: After hearing many good things about this beer, I hadn’t yet tried it. Collaboration in the beer world seems to be yielding some exciting and surprising results. Having tried many Brooklyn and Schneider products, I thought the combination wouldn’t be a letdown at all. And I was right. After putting their heads together, Garrett Oliver and Hans-Peter Drexler came up with an amazingly spicy and hoppy beer that had all the markings of American dry-hopped goodness with a fruity and estery Schneider yeast strain. A great combination if I’ve ever tasted it, and one I kicked myself for not purchasing more of.

3. Sierra Nevada Harvest Ale, 11th Edition: It’s no secret, I’m a sucker for the autumn hop harvest, and one beer that blew me away this year was Sierra Nevada’s Harvest Ale. I’ve already made my love for this one clear in the past, but I feel it needs reiteration. At first, I figured that a couple 24oz bottles would suffice, and by the time I’d be able to purchase it again, it’d be gone. Well, after the initial reaction was positive, more orders were made at local craft beer shops. Then, it became easy to find this low-priced liquid gold in many locations, and I eventually purchased a few more along the way. Each time, I was never let down at the delicate hop profile in the nose and on the palate. Excellent fresh hop beer that seems to fit most any occasion, in my opinion.

4. Mad River Steelhead Double IPA: I had only picked up one bottle at an out-of-state specialty beer shop that had so many options to choose from, my head was spinning by the time I left. But after trying this, I was instantly sold on this IPA, and chagrined that I didn’t buy more. So much balance, with an herbal and floral hop feature that you could taste without having your palate destroyed. Almost a piney and spicy essence to this beer, but also masking the 8.5% abv well.

5. Aecht Schlenkerla Helles Lager: Anyone who’s a fan of the infamous Rauchbier line from Bamberg, Germany may find this Helles to be a bit odd compared to the Urbock and the Marzen. I’ve already spoken my piece on this one, but that’s why it’s here on this list. That hint of a smoky character from the Brauerei Heller-Trum yeast is incredibly subtle, coming at the tail end of a lager that has a perfect bittering of hops and a balanced, nuanced character. I’m glad I picked up multiple bottles to have handy as the summer waned and the fall set in.

That last one also includes a nod to Ayinger Jahrhundert Bier, which I found to be exquisite as well. Due to keeping with the snazzy Top Five title, I kind of painted myself into a corner there, but I thought Jahrhundert was worth an honorable mention. There are many others I feel would make for a good list also, but the ones I have here seem to be just a slight cut above the rest in terms of overall drinkability and enjoyment. I’m getting a flood of good memories thinking about a flood of good beer.

At any rate, I’d be interested in hearing about five of your favorites from this year. They don’t have to be new, special release, or anything out of the ordinary. Just five beers you had this year that you made a session of, or went back to a few months later, or want to go back to pretty soon.

Happy New Year! And wherever you are, be sure you’re sipping something special when the ball drops. At that point, the only thing that should be getting in the way of your quaffing is a kiss!

Those devilish beer fiends at Capital Ale House have done it again. Another festival that caters to the beer geek has come and gone at this beautiful establishment. I must say, I was rather impressed with the offerings available, but could only make it out for the last night of the fest. Who could pass up a chance at a Bourbon Barrel Aged Double Cream/Expedition Stout blend?!

I couldn’t. And I also couldn’t pass on most of the others either.

The evening began with a “ceremonial tapping” of a gravity-fed firkin of Bell’s Expedition, a cask-conditioned version of the formidable stout I’ve come to enjoy. I often hear the argument that anything cask is better than anything bottled, or nitro-keg, or in any other format. Well, I’m not so sure that’s true, but I can say that I preferred this version of Expedition to the bottled one. So much body, and a full flavored beer that improves from being in the firkin, albeit a 20oz pour.

Not only that, but immediately following at 5:30pm they had keg of Expedition hooked up to the Dogfish Head Randall, only this time with a twist. Instead of hops, they used a tri-blend of espresso and coffee beans and pushed the beer through that. So this was a 10oz serving of Expedition, and it tasted amazing. In fact, there was so much coffee in the nose and the flavor, it was an instant caffeine buzz. I was pleasantly surprised, as I had missed the test run for this a while back. Apparently, rather than use run-of-the-mill coffee beans, they purchased three top of the line, fresh stuff that day.

There were two different menus, one claiming that the Java Stout was being given the Randall treatment, while the other said Expedition. Sitting with a couple RateBeer guys (fraternizing with the enemy, haha) whilst discussing the merits of the “Caffinator” and which beer was being pushed through it, we were given tasters of the plain old Java Stout. To our surprise, in comparison to all that Expedition, the Java Stout was like water and stale coffee.

Around 7 o’clock, the Bell’s Oak Aged Third Coast was flowing, and I was told that this and the blend later were a once in a lifetime opportunity, that there was only a keg of each distributed in Virginia. Naturally, I gave it a shot, but all I tasted was bourbon in a glass, with some carbonation. The wooden barrel aging phenomenon is one that I’m not completely sold on. It seems that many breweries are going over the top with this, and instead of having complementary flavors, it’s like biting into some parching, vanilla bark. I finished a good portion of it, but had to put it aside. This one wasn’t for me at all.

After I made that decision, I sipped on a Regenboog Special from this year, which I found to be delightful. About halfway through, they brought out the Expedition/Double Cream blend, so I had to cease and desist with the ‘boog. By this point, my palate had been so abused, I couldn’t give a proper assessment of the blend, but I did find it to be quite tasty. Here, the oak aging seemed to impact the beer less, which I liked.

All good things must come to an end, and while I missed a couple days of this event, it was nice being able to get the good stuff at the tail end, and be able to sample some beers of the fest that I was looking forward to trying.

I know it seems like I’m a shill for Capital Ale House (and I should be on the payroll), but I think I speak for all beer enthusiasts in the area when I say that I’m incredibly appreciative for what they do for the beer scene around here. That, and I can’t wait for the next one!

Good to see Joe, Chuck, Brian, and Bryan. Cheers, fellas!

And I’ll try to stop posting about Bell’s and Capital Ale House soon.

As you may have noticed, I haven’t been actively posting as of late. There’s a good excuse for that. I’ve been spending a lot less time in front of a computer screen and a lot more time soaking up the good company of friends and family, as I’m sure many of you have also been doing. Not only that, but a lot of beer has been involved. I’m sure that’s a shocking revelation.

After holing up in The Taphouse for a few days, I’m back in Richmond and taking it easy. Besides, there’s only so many songs on the jukebox I like, and only so many quarters I can afford to pump into those wonderfully antiquated game machines. Kerstbier Fest is going on at Capital Ale House, and I’ll definitely get out there tomorrow for some of the festivities. But for tonight, I’m just kicking back and calling it a relatively early one.

Looking for something a bit more substantive to read? Check out Alan’s post over at A Good Beer Blog. Definitely some good insight into economics as it relates to beer, especially the outlook for next year.

Sorry, but other than that, I got nothin’ for today. Hope everyone’s having a safe and happy holiday.

Zivjeli!

The other day Stonch made a chicken-egg type of inquiry by asking the question, “what comes first for you - the beer, or the pub?” This really got me thinking about a couple places I normally frequent, but haven’t been in a while. So last night after work, with that question rolling around in my mind, I decided to conduct my own investigation.

Aside from hitting up Caliente, a nearby restaurant that serves some quality craft beer and “gator bites” (don’t ask me, I don’t touch the stuff), I haven’t been getting out an awful lot lately. I find that I can save some money by relaxing at home or a friend’s place while whittling down my gargantuan cache of bottles, which I’ve barely dented.

But there’s always the allure of a cozy bar on a cold evening, buzzing with the hum of conversation. One of those places where, from an outside glimpse through the window, you feel invited to sit down with an old, reliable standby beer you always enjoy and take your mind off the stresses that this time of year can bring.

For me, that meant Capital Ale House.

After work, with the sun just having set, I made it over to their Innsbrook location for a beer with a friend of mine. Sometimes on weeknights like this, CAH may be a bit deserted, so I was surprised to see as many people as there were there. I’m guessing many were stopping off for a pint and then getting some last-minute Christmas shopping done at some of the many stores in the area. I just wanted to drink beer, play darts, and unwind.

Once that feat was accomplished, with the help of Fuller’s ESB and Clipper City’s Winter Storm Category 5 Ale, it was time to eat. Following a quick bite and the ride back home, I went to my local, Caliente. I met up with a buddy of mine that lives in the neighborhood for a pint or two. Always good stuff at this place, even though it’s fairly quaint. The beer list is actually pretty impressive, with Oaked Arrogant Bastard, Delirium Tremens, and Bell’s Two Hearted on tap, in addition to bottles of Unibroue’s La Fin du Monde and Left Hand Sawtooth ESB, to name a few. Last night, I went with the obligatory Augustiner Edelstoff to kick it off properly, and then wrapped it up with a nice and hoppy Two Hearted.

A problem I find with American pub culture is the lack of accessibility. I don’t believe this to be the fault of a majority of proprietors; I just feel that there’s an unwarranted sense of concern about establishments in residential areas that serve alcohol. Walking distance is great, and a good beer list is even better. It doesn’t have to be phenomenal, as long as it has some decent choices. This is just one issue that I think affects local and sociable drinking, which is part of the larger way we view alcohol in society in the US.

I’ll still make the journey to places with incredible selections, Capital Ale House being among them. But as long as there’s a place within walking distance, which for me would also include the Commercial Taphouse (a place I need to revisit.. see if they’ve finally changed their selections), I’ll be just fine with a pub that’s got atmosphere and a few tasty options.

Luckily for me, that’s just around the corner.

“Your dad could sell a ketchup popsicle to a woman in white gloves.”

As it turns out, Brew Magazine is highlighting six major trends in the beer industry that consumers seem to be affecting. The next few days will see a spotlight on each trend on BrewBlog, and these trends are “premiumization, latinization, fragmentation, occasionization, feminization and millenialization.”

A few posts back, The Beer Nut mentioned in the comments section of a prior post that shareholders of industrial brewing companies fear moving away from their flagship brands in favor of more “experimental” beers. Often times, these shareholders become alarmed when firms pursue market trends, which seem to always involve some considerable degree of risk. A certain calculated, daring move could turn out to be nothing more than financial folly. But that’s why they have test markets.

However, it looks as though the Big Boys are moving into this realm together, albeit at different times and in different increments. If the competition sees this “craft beer” stuff as important, we should, too. Not only that, but the stats don’t lie about the growth of these smaller, more specialized brewing outfits.

Getting back to the BrewBlog trends, premiumization deals with what are considered “affordable luxury” items, and what people are willing to pay for them. Beer, just like wine, would be considered a luxury. The “trading up” concept has stuck, at least for the time being, and many consumers don’t mind paying a bit more for luxury items. What better way to make a buck than capitalizing on “premium” brand marketing, while at the same time placing a premium on a “craft beer” line?

Latinization is one trend I find rather interesting. Part of me feels that creating a chelada-style macro lager is somewhat patronizing, while another part sees that as a clever business move. The United States is certainly experiencing a demographic shift, which comes with the territory in the Land of Opportunity… cultural diversity is a distinct feature of the American identity. But, as the BrewBlog notes:

The leading domestic brewers, like all consumer product marketers, are constantly trying to figure out new ways to reach the burgeoning Hispanic — largely Mexican — population. Consider Anheuser-Busch’s use of Carlos Mencia in Bud Light ads. Miller Brewing Company, meanwhile, has been bolstering marketing programs tied to soccer.

Definitely wise to advertise as part of the world’s most popular sport, even if it means poking fun at your own expense.

But could putting out Miller Chill simply be a rebuttal to the Corona-with-lime phenomenon? For the record, Corona is owned by Grupo Modelo, in which Anheuser-Busch has a 50% stake, as well as import and distribution rights. Its popularity amongst consumers in general may have been the original impetus to crack into this sector of the market. Plus, it’s an “imported beer” (so it’s got panache!). What do you think many people in the US will be buying cases of on Cinco de Mayo? For a commercially invented holiday involving the commemoration of a military victory in a foreign country, that’s one hell of a marketing plan.

Sam Adams is also mentioned in this article, and guys like them and Sierra Nevada probably appear to be the biggest threats in the craft beer sector, due to their output, revenue, and variety of beers. I’m interested to see where this wild ride goes, what with this new outreach program aimed at convincing the public to buy, say, Miller Lite Wheat, and the attempts to soothe the woes of investors.

If anything appears certain from the trend report, it’s that the shareholders might sleep a little easier tonight.

Okay, so while Stonch had posted his two winners for the UK entries, Alan over at A Good Beer Blog has posted several winners. And guess who’s among them? That’s right… yours truly, for Best Lighting Within A Fridge! Most excellent.

There’s one contestant I’d like to give praise to in particular, and that’s Andrew Dremeaux from New York. Although he did get some recognition for his shot of a room full of malt bags, I personally liked this one and this one. Nevertheless, congratulations to the other winners and for everyone who put in their submissions. This was a great contest idea, as I’m always down for quality beer photos.

Cheers!

For those who aren’t already aware, Stonch has posted the winners for the Visions of Beer Photography Contest on his blog. Two very deserving photographs won out, and they certainly looked visually appealing, with great lighting.

This was a great contest idea, and all those top-notch entries must’ve made it tough to decide on just two winners, but congratulations to Paul Marks and John Lewington for outstanding shots. One entry, a Brakspear pint glass taken by Andrew Barrow, even earned him some specs from the brewery for taking such a good shot with their logo displayed. All the entries can be seen here. Check them out if you haven’t already.

Cheers!

Lately, the topic of beer distribution has been coming up more and more with the few people I’ve talked to on the subject that haven’t walked away within the first two minutes. Recently I spoke with a shop owner in Fredericksburg, Virginia regarding distribution laws, geography, and their access to certain types of beer. After talking with him, I realized that due to certain fortunate happenings, Richmond is rather lucky when it comes to the overlap of distributors in the state, thus being able to get quite a variety depending upon who’s going through whom.

That’s right, more winter seasonal review action. This time I’ve gone with this year’s St. Bernardus Christmas Ale, and am beginning to realize that this is definitely my favorite time of year for seasonals. Must be all that sweet, spicy, and malty stuff that just draws me in and puts me in tune with everyone else’s holiday cheer. That and I just like drinking a good Belgian.

An incredibly dense head of nearly four fingers formed over top of the beer and barely budged for quite some time. Large, foamy cumulus clouds appeared as the bubbles worked their way around the glass, settling and popping leaving swaths of lace behind. Deep burgundy hues came forth when the tulip was held to light, and it let little illumination in toward the top.

Bready malt notes came to mind when swirled and sniffed, and the identifiable Belgian yeast and sweet candy sugar smell made themselves known. The head retained its shape so firmly, I could barely get my nose in to examine the aroma. Hints of nutmeg and other holiday spices also seemed present, with an accompanying dark fig-like fruit scent.

Complex spiciness and roasted malt flavors sprang forth on the palate up front, tingling toward the middle that contained a detectable alcohol presence. Belgian yeast and hints of fruit became evident toward the middle and carried into the finish. Aftertaste was refreshing and rather light, with spice and sugar fading gently and evenly. This was also a well-carbonated little number, but that fit in well with the presented flavor profile, straddling the line between velvety and creamy.

This was a holiday-themed Belgian ale that definitely fit the seasonal mood, especially with bitterly cold winds swirling outside tonight. For me, this tasted just like it
appeared: a Christmas-spice Abt 12, which for all intents and purposes tastes more complicated than it sounds. A delicious, wintry treat that satisfied a sweet Belgian craving with the spicy features of a winter seasonal, a great combination.

I couldn’t help but think, what a great time of year for beer.

I know, this old horse is taking a beating well into the afterlife, but there is yet again news of industrial craft beer on the horizon. This time, Miller Lite is actually coming from out of left field with their own “craft beer” line, instead of letting others like Blue Moon operate at arm’s length, which, in a way, seems almost bold.

Their slogan? “Craft Beer. Done Lite.”

I’ll allow that to sink in for a moment…

Moment over.

The article at BrewBlog cites three trends that these guys have been eyeing. One is the established market share of light beer brands amongst the public. But the second and third are rather interestingly intertwined: “the growing popularity of craft beer; and consumers’ growing willingness to pay more for products that deliver a unique or better experience.”

So by putting out a light wheat beer, we’re automatically supposed to shell out more for it, when it would seem that a brand like Miller Lite could make it competitively priced. They may do so, who knows, but the concept of “trading up” is being applied within the same brand name. Still, expansion into this market seems part and parcel of the consolidation wars going on. I’m not going to call it what I already called it in a previous post (and it’s a clever little double entendre if I do say so myself), but you know what I’m talking about.

Straight from the horse’s mouth: “…American beer drinkers now can have great craft beer taste and the refreshment and drinkability they prefer.”

And, come February, if this turns out to be the most amazing beer with fewer carbs and all that fancy nonsense, I’ll eat my hat and leave via the horse I rode in on.

There goes the neighborhood. Our geographical neighbor to the north will be seeing Denver’s Flying Dog Brewery focus all its future efforts out of its facility in Frederick, Maryland. In the press release on their website, they cite cost and efficiency as main factors in the decision, part of which is another example of the malt and hop expense crunch. The last few sentences offer insight on the other reasons for the move:

Still, I have to wonder: What’s up with Frederick, Maryland? Terrapin has been contract brewing out of Frederick for a while (but not for much longer), Wild Goose (under the Frederick Brewing/Flying Dog umbrella) calls it home, and Flying Dog has had most of its production occur there.

I think it’s high time I get into the Holiday Cheer mode here. Granted, I’ve been reaching for some malty stuff for these colder, late autumn days, but have yet to sit down with a true Winter Warmer and sip on it. What better way to enjoy one of these than on a 70-degree day in December? Gotta love Virginia weather (please send cold air; oh winter, where art thou?).

Anyway, I won’t let global warming put a damper on my season. Instead, I’ll open up a Harvey’s Christmas Ale from Lewes and conjure up some holiday spirit… I guess. Only a couple weeks until Christmas, and where did the time go? Everyone else is quaffing their wintry stuff already, so who am I to go against the grain?

About a finger of head forms atop a beer the color of oxblood leather shoes; a deep burgundy-brown that was hazy and rather festive looking. I’m liking this already.

The nose contained notes of dark fruit and fig, licorice, pine, and what I can only think of as “holiday spice”, such as a kind of clovey nutmeg blend. Smells reminiscent of an English barleywine, with a sweet and fruity side that smells delicious, like Christmas candy in liquid form.

The taste provides a subtle malt profile up front that hints at sweetness but doesn’t come right out and say it. Actually, this beer seems to have changed from the first time I had it a few weeks ago down at Capital Ale House. The balancing hop bitterness is a bit more noticeable this time around, and the fig flavor comes in underneath toward the finish. Still, that sweet licorice and spiciness comes through in the middle, which to me are the characteristics that make this beer what it is. Complexity without overdoing it, and a bit off the beaten path in terms of other winter warmers I’ve tried.

Carbonation doesn’t get in the way at all here, so expect very little. This fits nicely in my opinion, seeing as how the texture has a slightly syrupy quality to it. There is a bit of residual sweetness left on the palate in the aftertaste, but the coating is not very thick.

The alcohol, clocking in at 8.1% by volume, appears to be masked fairly well in the varietal blend of flavors here. As I said, I feel this to be rather identifiable compared to others of its ilk, and I certainly enjoyed this winter warmer for its subtlety and complexity. The mouthfeel makes for an easy sipper, and I kind of wished that I waited until the weather was cold again before enjoying this one.

With any luck, we’ll at least have another cold week here in Richmond before it’s the appropriate time of year for shorts and sandals again. I don’t normally wear either, but you get my drift.

Looks like it’s finally begun in earnest. While kicking back and watching the first half of the Patriots/Steelers game, I happened to catch a Michelob commercial. Now, I’ve heard talk that Anheuser-Busch was going to start marketing Michelob as their “craft beer” line, which seems to be part of something I’ve already mentioned.

The ad itself was a hybrid of the Sam Adams approach, introducing people who take part in the brewing process and the ingredients, and the Coors approach of sticking to tradition, and the people who work the land, etc. A farmer tells us about how important barley is (”Hops are for beer what grapes are to wine” sound familiar?), and there’s a nod to the company’s AmberBock. Still, it leaned more toward the Boston Beer Company side in its content, editing/flow, and appearance.

Okay, fine. I’m glad Michelob is trying to improve their image, and perhaps the image of beer overall. I’d simply prefer better beer. Here’s To Beer and all of that kind of face-time for the beverage is great, and it may lead to the public looking at beer in a more dignified light. No problem there. But personally, I think A-B’s motives are a little more profit-related here, since they’re directly marketing one of their product lines in such a manner.

I understand that’s how it works; that’s how a lot of businesses operate. They’re in it to increase profits and keep shareholders happy, and that revolves around the way the company and its products are portrayed.

There’s an interesting tagline that appears at the end of the commercial; Michelob proclaims that it’s “Crafting a Better Beer.” Wordplay can be tricky, and that’s what advertisers get paid for: attempting to sell the public on an image. Crafting a Better Beer seems an awful lot like the phrase “craft beer,” and with consumers demanding more flavor and variety, this works to A-B’s advantage.

My question is: how good is the actual beer? The proof is in the pudding, so sell me on a sample, not a gimmick.

While typing this post, I came across an article written by George Lenker a few days ago on this very topic.

Yesterday I mentioned sipping on a Mikkeller Beer Geek Breakfast while posting some news items. Today, I think I’ll put up some notes just for the hell of it, as I found this to be an interesting beer. The odd thing about it is, this type of extreme creation seems like it’s becoming more and more normal, but I don’t have a problem with that, especially if the results are malted to the max.

As soon as I started pouring this beer into a nonic pint glass, all I saw was a thick, pitch-black liquid that looked like it had the same viscosity as oil, but left a trail of rich mahogany as it spread across the glass a bit. Looked very much like coffee then. Two and a half fingers of brown head formed, but didn’t hang around too long. Toward the end of its recession, the bubbles started clinging to the sides a bit. No light gets through the beer itself, and I find this to be an impressive little number in the appearance department.

Notes of cocoa and ground coffee loomed large in the bouquet, dominating the nose with an array of roasted malt aromas. Somewhat sweet, with the oatmeal character being evident also. It strongly enticed me into giving it a sip, and I was more than happy to oblige.

Let’s play a little word association. The first word that popped into my head as I tasted this beer was “roasted.” Roasted coffee, roasted malt, roasted oats, hell.. even roasted chocolate. It felt as though these flavors converged, especially the oatmeal and coffee, at the back of the palate, as the introduction hinted at it while the finish hit you over the head with it. In this case, I think that’s a good thing. Aftertaste was the slightest bit cloying, but mostly that roasted feel covered the back of the throat. Although there was some bitterness, it’s difficult to tell if this was due to a hop presence, but I did detect that in the aftertaste as well.

For such depth in the flavor profile, it actually had a lighter body than I had expected, resembling coffee once again. Although it did have a bit of a syrupy viscosity, it seemed to hang on the tongue like a cup of coffee would do. This lead to a bit of coating, mostly towards the back, but I didn’t mind that so much. Carbonation was not much of a factor, but it did add some welcome creaminess to the equation.

The 7.5% abv is not so noticeable in my mind, and I could see myself drinking a bomber without realizing it until the end. Even though there are a few things going on in this beer in terms of flavor, and they can be rather aggressive characteristics, I feel that the lighter body and enjoyable mouthfeel made it easy to sip on. Granted, the coffee and malt combination is nothing new (for some reason, I vaguely recall another enjoyable coffee beer), but it tastes great when done right. Mikkeller does it justice here, with a well-rounded flavor profile and all the roasted goodness you could ever ask for.

Alright, so I’m keeping up to date with the latest happenings surrounding Scottish & Newcastle, and relaxing with a Mikkeller Beer Geek Breakfast for brunch. More on that later.

Apparently, as the BBC reports, negotiations for a buyout are heating up between Scottish & Newcastle and Carlsberg/Heineken, with John Dunsmore of S&N stating that Carlsberg’s efforts are like “trying to break in through the toilet window” and that “his own mother could have afforded to make a higher bid.”

Essentially, a war of words has ensued regarding this takeover bid, and according to the BBC, the bid is based on the acquisition of BBH, Baltic Beverages Holdings. Half of the company is owned by S&N and the other half is owned by Carlsberg. Due to an arrangement between the two companies, bidding for the other half may cause the initial bidder to lose it all. This was put into place as part of that arrangement so that neither side would want to take that risk and BBH could be equally owned. BBH owns Baltika, which has grown enough in Russia to become the top beer brand in the country, amidst a booming market for the beer industry there.

I’m not sure if this is the by-product of an unpredictable market or just business being business, but I definitely lean more toward the former on this one. Nevertheless, speculation abounds regarding these moves toward consolidation, as evidenced by the MillerCoors joint venture in the United States.

The reason I provided this update is because, not only do I find this story fascinating, but I find it to be relative to a previous post I made regarding several issues, but mostly the amalgamation of commercial brewers and marketing companies. Which actually segues quite nicely into my second item: consumers.

The Drinks Business Review has posted an article about the evolving palates of consumers worldwide. Granted, the article is rather vague and general about beverage and food choices, with “new and exotic” being the catchphrases on the ends of their tongues, but it does serve a purpose to this little diatribe. It’s exactly what I mentioned before; the market’s small but growing desire for variety and the distancing of parent companies from their “microbrew” brands, while at the same time growing through mergers, joint ventures, and long-term strategy.

In one sentence, Will Smale, the author of the BBC article I referenced, put it better than I ever could have:

Brewers, further hit by higher costs for key raw materials and packaging, and price deflation in the supermarket sector, are joining together to achieve economies of scale.

So there you have it. Consumers are starting to demand more variety in not only their choice of beverage, but their cuisine as well. At the same time, brand recognition still plays a role. And, as scarcity drives prices higher for the brewing industry, the desire for stability and growth causes many from the commercial side of things to reconsider their positions.

And if you couldn’t tell from the S&N affair, this should make for some interesting fireworks.

So Stan Hieronymus over at Appellation Beer has begun a series called “Fantasy Beer Dinners,” in which he features prominent beer bloggers, authors, and those in the industry waxing poetic about their ideal beer dinner with four favorite guests. I was a bit behind when learning of the series, and assumed that it was restricted to those with more recognition in the beer world, so I kindly sat by, reading the latest posts. Then I find out he’s disappointed that readers haven’t been sending in their lists.

Well, I got to thinking about it, and then my ideas took off. While what others were posting seemed really interesting, when I pondered on my own fantasy beer dinner, I got rather inspired. So here it is, my list of four guests and my selected offerings:

1. Bernardo O’Higgins (1778-1842) - One of the leaders of the Chilean War of Independence from Spain who later became the Third Supreme Dictator of Chile. Rather controversial figure in history who brought some semblance of democracy to the country, but was accused of murdering his political enemies. Often times with history, it’s difficult to separate fact from fiction, and sometimes the truth provides the most bizarre account, but I’m more interested in his courage to stand up against a colonial power and defeat them. There were several historical figures that could fit in this slot, and on this list, but I’m trying to limit them (I’m a history buff) to bring a little more variety.

Beer: I’d like to try a Kross Stout for the first time with Mr. O’Higgins, who I’m sure would appreciate the fact that this beer from Chile models itself on an Irish stout. Kross is a craft brewery that comes from the southern tip of the country, and I’d love to be able to sample this, especially in the company of a national hero.

2. Bill Shankly (1913-1981) - Became manager of the Liverpool Football Club in 1959, and is arguably one of the best ever to manage in the FA. In the early 60’s, he helped raise the team back into the first division and restored a sense pride in the team and their fans by beating inter-city rivals Everton and winning several championships. From a working-class background, Shankly seemed to live and breathe football (if you can’t tell by now, I’m talking about “soccer”) and took a hard-nosed approach to the game, which brought him much deserved respect. I think this honorable figure from the world of sports would be a great addition to the table.

Beer: Something Scottish, seeing as how that was his nationality. Perhaps a Wee Heavy such as Traquair Jacobite would really go well with the good conversation and nostalgic talks of victories past, and take a bit of the chill out of late autumn.

3. Levi Stubbs (1936-present) - Had to pick someone from the realm of music for this one, and Levi seemed like a perfect fit. Several other musicians from many genres and time periods could also fill this spot, some musically related to Levi, such as Billy Bragg (who wrote a song called “Levi Stubbs’ Tears”), or the Holland-Dozier-Holland songwriting team, or even the rest of the Four Tops. But I picked Levi because I’d be fascinated to talk with him about his successes, the rough times, and going from baritone to tenor to give the songs he sang a sense of urgency. I’d like to have him around from when he was in his younger years, but still, I’d be amazed if he showed up at all, so who am I to complain? Basically, he just popped into my head and would give the room some vivacity, whilst also offering insight into the American music scene in the 50’s and 60’s.

Beer: For some reason, I picture Levi enjoying a Bell’s Kalamazoo Stout, because not only is it from Michigan (as he is), but it’s got that malty-sweet taste that just makes me think of cool. Either that or something flavorful, yet light and simple, like a Sam Adams Boston Lager. I’d probably have both on hand and just ask him which one he’d prefer.

4. My paternal great-grandfather - Bringing it back for history’s sake, I’d like to invite either of my great-grandfathers from the paternal side (but hey, why not both? it’s my damn dinner!) to join us at the table to get some personal perspective on what life was like emigrating from their respective native lands. I’ll pick one, though. My grandfather’s dad came over in 1901 from Dalmatia (part of modern-day Croatia), which was then part of the Austro-Hungarian Empire. It’s the classic “came over with only a dollar in his pocket” story that makes you admire the resolve and fortitude your ancestors displayed. Supposedly, he worked on the Pacific Railroad and ended up all the way on the West Coast United States, eventually settling in a town outside of San Jose, California. He would ride his bike over 20 miles in his earlier days to meet my eventual great-grandmother, and he later owned his own small farm. Here he grew grapes and made his own wine, even operating during Prohibition! My grandfather would take eggs and produce to the market, while his father tended the land and took care of the livestock. Since he put in all that work, Gramps can come, too.

Beer: I’m going out on a limb here, but I’d guess he’d like a German or Bohemian Pilsener. Just something with that clean, crisp, refreshing lager taste with enough hop presence to add a little floral aromatics and a spicy zing. Granted, he was more of a wine guy as I mentioned, but I’m sure he wouldn’t turn down a quality Pils. I’d go with Budweiser Budvar or Victory Prima Pils. Screw it, we’d have time for a pint of each.

So Sunday brought overcast skies and plenty of quality cheese to the Richmond area. Myself and fellow BeerAdvocate Steve set up a beer and cheese pairing event that had everything: glamour, glitz, some quality items for pairing, and… not many people.

Still, Steve was able to round up some friends on Sunday afternoon, and while being relatively new to craft beer, they seemed to have fun. Or at least have fun laughing at the two beer nerds. Regardless, the spread was listed in previous post, and was quite delicious.

The first stop was Legend’s brewpub for a pint and to meet with a fellow BA that never showed. Unfortunate, but I did get to sample their Chocolate Porter and Russian Imperial Stout, which was good since I haven’t been keeping tabs on their seasonals like I should. The Chocolate Porter seemed to go a little overboard with the actual chocolate in the recipe, without providing a counterbalance for it or something to temper it a bit. The RIS was way too vinegary, with hints of soy sauce, which wasn’t too appealing to my tastebuds at the time. At least they’re putting the effort into these styles, though. Besides they’re practically the only game in town in terms of Richmond-area brewpubs with the ability to continuously put out such a wide variety of beers.

As for the beer and cheese event, there were some really stellar pairings and some that weren’t as riveting. The idea was to have two mild cheeses and two more extreme ones, so that we could note differences in the way each beer reacted to its dairy counterpart. One thing that didn’t go over so well was the insanely tangy and strong bleu cheese we picked out. That’s a tough style of cheese for many to get acquainted with, especially trying to pair it with a beer or two. Speaking for myself, I thought it was worth the attempt to pair it with some of the offerings, like the Trois Pistoles, to see how it stacked up. Granted, I wasn’t amazed with any combinations that were selected around this cheese, but I’m still glad that I did some experimenting. Perhaps a different bleu cheese and different beers will prove me wrong in the future, who knows?

The Pepper Jack seemed to be a crowd favorite, as it went together swimmingly with two Double/Imperial IPAs, as well as the milder Anchor Steam. Personally, I thought the Fuller’s ESB went great with the gouda, the caramel and buttery notes in the beer pairing nicely with the buttery and slightly smoked notes of the cheese. Then again, I’m a sucker for a good gouda.

Our event was later followed by some early evening football and buffet-style dinner that hit the spot. All those slices of pumpernickel and “multi-grain, dawg” crackers were tasty, but not enough to keep us satiated once the dinner hour hit. Overall, this was a success, simply due to the fact that even though some beer enthusiasts in the area couldn’t make it, we turned some others on to craft beer and cheese pairings, and had a great time in the process.

Oh, and one more thing…

Could it be?! It is! The previously-mentioned Matt from Wine & Beer Westpark in our local paper, the Richmond Times-Dispatch, on wine of all things. Here we are, hosting a beer and cheese pairing, and he’s lending his mug to help the wine crowd host a party! Traitorous activities are afoot over there with this guy.

(Purely in jest, of course. They’re great over at W & B Westpark.)