You could celebrate America’s revolution with some nice New Glarus Organic Revolution which is made with organic Pilsner and Caramel malt, organic German Hallertau Hops, and nothing else. The use of 100% organic hops is even more than what’s required by the USDA, and it was just recently re-certified as organic.
Hopfenstark
Hopfenstark is a micro-brasserie in Montreal. They have three different styles of saison, an oak aged framboise, baltic porter, holiday ale and that is just the seasonal selection!
They also have a really cool and offbeat website that celebrates Ostalgia.
Sierra Nevada – Southern Hemisphere Hop Harvest
Another Spontaneous Beer review…
[youtube=http://www.youtube.com/watch?v=bASzAA-4y58]
Saraveza
Saraveza is a recent arrival to the crowded beer scene in Portland. (I mean that in a good way) They have a small but awesome selection of beer. Recently, I have seen Dogfish Head Black and Blue, Widmer 84-09 Double Alt, Lagunitas Sumpin’ Sumpin’ amongst others. They also have a rotating tap list that recently included…Bear Republic’s Oso Rojo and New Belgium’s Dandelion. Where else has that combo?
When I was there last, I had Fort George’s spruce beer and a lovely plate of summer sausage, cheddar and ritz crackers. Hit the spot.
They also host special beer nights like the recent Session Black party so you should check them out. They are doing it right.
Rauchbier from the BJCP Style Guidelines
Classic Rauchbier
Aroma: Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character .
Appearance: This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.
Flavor: Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry finish (the smoke character enhances the dryness of the finish).
Mouthfeel: Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.
Comments: The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging.
History: A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).
Southern Oregon Brewing – Woodshed Red
Part of the Spontaneous Beer review series…
[youtube=http://www.youtube.com/watch?v=zgcrFufTpNU]
Price is relative
I want to get something off my chest. I do not care what beer costs. There, I said it. And I don’t regret it.
I just had Magic Hat # 9 recently. It was one of the best beers I have had in a while. It really made an impression. I could have been charged $8.00 for it and it would have been worth it.
How can I say that when I am “at liberty” employment wise. Shouldn’t I be going cheap. NO. I want to taste the best beer, not any beer. The point is not to get drunk. The point is to savor and explore. That is part of the reason why I started this blog. I want to guide people to better beer.
I firmly believe that it is better to have one really awesome experience of 16 ounces than it is to get a sixer and feel woozy.
The esteemed Garrett Oliver explains via cheese and bread this same theory. Are you going to buy white bread and pre-packaged cheese slices or would it be better to have great farmhouse cheddar on a baguette from the local bakery?
Same goes with beer. I’ll skimp elsewhere.
Goose Island
Belgian is obviously the style of 2009. From The Bruery in Orange County to Ommegang in New York, it is where the cutting edge of brewing is happening.
Now I hear through the grapevine about two new offerings from Chicago’s Goose Island. Juliet which is a Belgian Sour and Sofie which is a farmhouse ale. They are now on my ever expanding list of beers I really need to taste.
If you have sampled them and have an opinion you would like to vent then comment below. I would enjoy seeing what people think.
Taplister
Taplister.com of Portland, OR was founded in February 2009 by tech and beer geeks, Kerry Finsand, Scott Wray, Ken Baer & Kevin Scaldeferri. With the singular goal of creating a community resource that helps you find what craft beers are on tap in Portland, Oregon. Taplister.com has achieved this by creating the first live beer search engine using the popular social network Twitter. Beer Fans can visit www.Taplister.com and search to see where their favorite beers are on tap. Mobile users can download the free iPhone app called Beer Signal or use the mobile version of Taplister.com to search for their favorite beers. In addition Taplister.com has installed Pubcams at EastBurn & Saraveza that displays a live feed of their tap boards on Taplister.com.
City Beer Store
I stumbled upon this wonderful store when I was passing through San Francisco. Over 300 different bottles of really great stuff. I purchased Siamese Twin from Uncommon Brewers, some obscure Norwegian beer with spruce tips and the seldom seen Kriek from New Belgium. And if that is not enough, you can sit and have tastes while you are there!
There should be a place like this in every city worth its salt.