For Your Own Taproom

Just thought I’d pass some information along to all you homebrewers and erstwhile homebartenders out there about a potentially handy product. They’re called TapBoards, and the concept is really simple – it’s a chalkboard attached to a tap handle for your home draft system. That’s it.

Christian Lavender, the creator, told me that he just wanted an easier way to keep track of his homebrews and add a classy wood accent. Voila, the TapBoard was born. So if you’re trying to keep track of multi-tap kegerator system, or just want to add a little something different to your sudsy sanctuary, check ‘em out.

Fool Me Twice

Casually lifted from beernews.org

Well, not long after I gave their “Twelve” Anniversary Ale a spin, I get word that Weyerbacher’s Zotten will in fact be coming into the Central Virginia market. I wasn’t sure if we’d be seeing any of it in our area, but if all goes as planned it should be in as soon as next week. 

According to the brewery, Zotten – meaning “fools” in Flemish and pronounced with a long “o” - is a Belgian-style Pale Ale and the most recent beer added to their seasonal rotation. The press release calls it a “session beer”, but at 6% abv, some might argue the validity of that moniker. I guess sitting next to 22 oz. bottles of 10%+ beer makes Zotten look sessionable.

Readers from Pennsylvania might recognize the beer by its former name “Alpha.” Regardless of the rebranding, I’ve never tried it and would like to get my hands on some.

Bring on the summer beer!

Another Hop Crisis

Severe thunderstorms hit much of Europe on Monday and Tuesday, bringing with them plenty of wind, hail, and even flooding. Intensified by unseasonably warm temperatures for this time of year, these storms left plenty of destruction in their wake.

According to Rick Kempen of Amsterdam’s Bier & Co, nearly all of the Hallertau hop fields have been destroyed. Accounts from Bayerische Staatsbrauerei Weihenstephaner staff indicate that their region of Germany has seen complete decimation of their hop fields.

With the hop harvest normally occurring in the middle to later parts of August, it appears too late in the season to replant and expect any kind of meaningful results for this year.

I don’t share this with you to cause panic, just to let you know what I’ve come across since it could severely impact the beer industry. It’s a reminder to us homebrewers and beer lovers that we depend on natural ingredients, and ultimately nature itself, in order to produce our cherished beverage.

Some Like It Hot

It seems like every Weyerbacher beer I try is too, as they say in the fancy world of beer writing, “hot.” Often, their beers are just too boozy and out of control when consumed fresh, and it becomes a painstaking endeavor to finish a glass. But how about with a little age?

I set out to answer this question by opening a bottle of their Anniversary Ale, Twelve, which clocks in at 10.2% alcohol by volume. Twelve is a self-described rye barleywine, and while it had a transparent honey color and even a hint of that in the nose, it actually seemed to go down more like a tripel. Rye makes up half of the grain bill, and was hopped using only Magnum if the label is correct.

Light, fluffy, effervescent. Given a couple years to mellow, there was certainly nothing hot about this one. All I could think was tripel, with that characteristically sweet Belgian flare that had some depth and density to it, but not finishing as dry as Belgians tend to do, so it was more like an American tripel. But a good one nonetheless. I’m not obsessed with BJCP guidelines, and I’m not trashing the beer for not fitting the exact parameters of a barleywine, whatever they may be.

Fact of the matter is, I’ve been feeling like “go big or go home” lately. And seeing as how I was already at home, my options were limited. Since I had been meaning to try this one for some time, Twelve seemed like a natural fit. My advice to you? Give your Weyerbacher some time in the bottle. It might just pay off in the end.

Lawnmower Beer Revue

I did it. I finally did it. I shopped at Trader Joe’s for the first time last Sunday, and I’ve got to say, I was impressed. At the food mostly. The place looks like a low-rent market inside, which I’m assuming contributes to the savings on the floor. So while it doesn’t have all the hoity-toityness of a Whole Foods (or the beer selection), it still delivers on its promises and doesn’t promise more than it can deliver.

With Trader Joe’s, you’ve got to put all the branding aside, including their own oddly-coordinated Hawaiian theme. And for their beer lineup, you must do the same. The wildly popular “Two-Buck Chuck” wine that I’ve heard so many people rave about may be a great deal. But I don’t know because I don’t buy all that much wine. And this, if you haven’t noticed, is a beer blog.

Speaking of which, I mentioned a while back on this here soapbox a beer called Trader Joe’s Vintage Ale, a special release brewed for the store by Unibroue. Well, there was no Vintage Ale present on Sunday, but they did have an array of beers that I’d never tried alongside brands that I have tried, all at very reasonable prices. The first one that caught my eye was Trader Joe’s Vienna Style Lager. Any time I see or hear “Vienna lager”, I have to investigate. It’s one of those styles that I love dearly, but just don’t see enough of, aside from the Sam Adams version.

This one is brewed by Trader Joe’s Brewing Company of San Jose, California. Who knows what that’s all about. Regardless, it’s got an attractive enough label with sufficient wording on it and whatnot. But the beer itself, while not fantastic, isn’t horrible either. It’s all the things you’d imagine in a beer this style:  light, clean, bready/biscuity. Like the brand’s ethos, this beer just is, and it’s affordable, too.

Next beer, in typical Trader Joe’s fashion is called “frugal joe’s ordinary beer” – all lowercase – and it comes to us from Steinhaus Brewing Co. in New Ulm, Minnesota. Again, who knows where the hell that is or what the brewery itself is all about. Pouring this one into the glass, I had a feeling I’d be pouring it into the drain. It was so pale and sickly looking, I didn’t have the heart to dump it without giving it a proper sip. Unfortunately, there’s nothing to it but a slight metallic rice flavor, which is subtle at best.

Lastly was Simpler Times Pilsner, from Minhas Craft Brewery in Monroe, Wisconsin. Alright, now they’re just throwing out names here. A little more golden in hue, it seemed more promising than frugal joe’s, but it had a semi-musty or vegetal/buttery smell that I couldn’t quite place. Fuller bodied, not as clean as other pilsners, but still more going on in it than the previous beer, so I look on it with less critical eyes and say it’s okay. It passes with a C average.

If you’re on a budget (like most rational people who don’t foolishly throw their money away on beer), then Trader Joe’s might be a good place to stop and pick up a sixer, or to mix your own. Out of the bunch, I’d go as far as recommending the Vienna Style Lager. It’s not like walking through the aisles of Kulminator, but it’ll get you some decent beer at a cheap price. Perfect for outdoor activities that call for copious amounts of beer that will please guests’ palates and do well in the heat of the afternoon.

So long as you stay away from the frugal joe’s. Sawdust has more flavor.

Homebrews Past and Present

Hard to believe it’s been over a year since I first stepped into the world of homebrewing. Granted, it was on someone else’s equipment, but that’s how it all starts, right? Next thing you know you’re hacking up perfectly good ten-gallon coolers and mapping out grists like a mad scientist.

Anywho, after letting that initial batch condition properly, then squirreling a few bottles away over the past year, I decided to crack one open and see how she held up to the test of time. And while I was at it, I thought I’d throw in my latest late-hopped American Pale Ale just for the heck of it.

Prying off the cap, I heard a hearty release of carbon dioxide – that comforting, reassuring sound of a healthy beer. The khaki-colored head still took ages to descend, sitting on top of that sea of mahogany, just as I remembered. Putting the glass up to my nostrils, I picked up the strong presence of dark fruit that had an almost meaty undertone, a fig and raisin delight with that roasted malt and molasses character. And I swear there was a hint of spice or breadiness somewhere underneath.

At first sip, it’s obvious this beer has rounded out in a major way. Up front it’s much smoother and more graceful, leading into a treacly and semi-dry finish. It would appear that it’s gained burnt and oxidized traits, but these only seem to add to its Belgian street cred. Plenty of carbonation is still left to tickle the tongue, and while the flavor has become more subdued, it’s still a worthy beer. Definitely not bad for a first homebrew attempt.

My late-hopped American Pale Ale poured a dull orange, and wasn’t as clear as I’d hoped with my first foray into the world of Whirlfloc. Head retention seemed better, forming a thin layer of bubbles at the top after a couple fingers of white foam gently subsided, but it didn’t leave any lacing and didn’t stick around too long. The aroma was biscuity and almost sweet from the malt, something I hadn’t aimed for. Sipping it made me think of the ESB that could have been, but also offered a lesson in bitterness. With the right amount of high-alpha acid Magnum hops, I got my desired base bitterness, although newer editions could stand to be hoppier if called for.

For the most part, this is just a simple, quaffable pale ale. I did get some of the oily hop flavor I was going for, noticeable toward the finish, but it’s much more slight than I was hoping. Dry-hopping may also be in order for the next batch. Plys, that level of biscuity sweetness was not intended. But who knows, with a few more weeks of conditioning, it all may come out in the wash. And while I’m still not completely satisfied with the results I’ve been getting, the important thing is there’s been improvement.

Allagash Beer Dinner

Another beer dinner going down at the fabulous Jefferson Hotel located downtown, and conveniently up the street from my abode. This time, Maine’s own Allagash is in the house on June 3 at 7pm to fill your greedy gullets with food and beer. Tax and gratuity are included in the $50 ticket price, and for that sum you get:

• Artichoke Stuffed Hawaiian Prawn with Spinach, Country Ham, Grits, Mustard Sauce – Allagash White
• Pan Seared Chesapeake Bay Soft Shell Crab with Grilled Romaine, Semi-Dried Tomatoes, Pickled Water Mellon Rind, Caper Menuire – Allagash Triple
• Pan Seared Georgia Quail accompanied by Morrel Mushrooms, Asparagus, Gnocchi, Truffle Cream – Allagash Curieux
• BBQ Glazed Berkshire Pork Cheeks with Apple-Fennel Slaw, Buttered Green Beans, Roasted Shallots – Allagash Four
• Constant Bliss Quince marmalade, Toasted Brioche, Warm Blue Cheese and Onion Tart – Allagash & DeProef Les Deux Brasseurs

For reserving tickets and other information about the dinner, or if you just need a shoulder to cry on, contact Matt Lake at Wine and Beer Westpark or The Jefferson’s Jonathan Kibiloski at (804) 649-4672.

Bombers Aweigh!

Clipper City is at it again, this time with an anticipated wave of special releases from their infamous Heavy Seas line.

Their latest offering is called Big DIPA (Double IPA – pronounced “dippa”) that is scheduled to be released in 22oz. bottles toward the end of June. Tom over at Yours For Good Fermentables sampled it at the Real Ale and BBQ Fest, an event I’m still kicking myself over for not attending. Big DIPA is apparently an older sibling to Loose Cannon, weighing in at roughly 10% abv. So if you like hops and alcohol, you’ve got a friend in Big DIPA.

Anyway, the good news is they’ll be releasing a big, unique beer every 60 days until the end of the year, and Big DIPA is the first of their Heavy Seas Special Edition series. Get ready for all the high-octane, pirate-humored brew you can handle.