Words of Beer Wisdom

I remind myself to do this every time I sit at the keyboard with my blog in front of me.

“..obviously, I’m learning all the time, and revising my ideas. Nor did I start with the assumption that I knew better than anyone else. ”

~Michael Jackson

(Art + Beer) x L.A. Beer Week

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The 5th year of L.A. Beer Week starts simmering with this exhibit featuring the works of artists limited (or unlimited) by being asked to create a piece of art with the humble beer coaster.  We all know by now that craft beer pairs magically with food, now it is time to see how it translates into the world of art!  And keep on doodling on coasters.

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Not Enhanced

Recently, I went over to Beer Guy LA headquarters.  Jeff had received the two flavors of OnTap Beer “Enhancers” and he had a ‘fridge full of the surprisingly high 5.9% abv Natural Ice (Coors Light, Bud Light, PBR and King Cobra Malt Liquor also joined the fray later) to use as a flavorless beer to “enhance”.

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The dispensing of the liquid “enhancer” was not easy.  You either got too little or way too much.  It probably didn’t matter since either option tasted as foul as it smelled.  The American Ale (I’m guessing amber-ish in style) smelled like soy sauce at first and then mostly Nestle Quik.  It certainly did change the color to amber but that may have been due to my excessive second squirt of the malodorous stuff.  But the foam was left with a weird brown color on it.  I certainly could not barista a pretty design like leaves with this stuff.  The pale ale was less “stain” looking but, to me, somehow smelled worse.  Like a cross of skittles and sour patch kids. And the dispersion of the bright orange stuff through a clear beer was like watching an IV drip at work.

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The American tasted better because it was like adding chocolate to a beer which is something that my brain could reconcile.  And since the Natty Ice was a decent base in comparison to the corn accented and practically water colored Coors and Bud Light, it was something you could grimace your way through.  The Pale (with a dog on the label that suspiciously looked like the Lagunitas Dogtown Pale ale version) though was just bad from start to finish.  If it was supposed to convey hops, it failed and failed badly.  It was candy flavored and the sugar was overpowering.  I tried a couple of different beers with it and none could cut through that high fructose corn syrup.

Braver souls than I attempted to drink a combination of both of the “enhancers”.  The painful grimaces on their faces and the subsequent drain pours told the story of that experiment.  Thank God that actual craft beer was also on hand, otherwise my tastebuds would have been very angry with me.

After on the left - before on the right
After on the left – before on the right

 
With Dave Willis and Craig Berry also on hand, the dismantling of this “enhancer” was too easy.  What we all kept coming back to was, how could this have escaped the lab as an actual sellable product?  How could the creators have possibly been satisfied with what they had? At best, enhancing a crappy product is not the way to go.  No one adds Hook’s Cheddar to a McDonald’s Big Mac. To strain the analogy, OnTap is not even government cheese.

Hoppy Daze at the Four Points

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On Friday June 14, it is the Hoppy Daze of Summer IPA Fest and Poolside Beer Dinner starts at 6:30 pm at the Four Points Sheraton near LAX

The Price $40 (2 extra tasting chips with the Twitter Code)

Tastes of 12 Hoppy Beers – Sessionable, Big, & Huge

on draft:
Alesmith Summer Yulesmith Double IPA
Avery Twenty XX India Pale Ale
Flying Dog Imperial Citra
Anderson Valley Heelch O’ Hops
Clown Shoes Muffin Top Trippel IPA
Mystery – You’re going to love this one!

Bottles/Cans:
Ballast Point Sculpin IPA
Uinta Hop Notch IPA
Shipyard Monkey Fist IPA
Clown Shoes Hoppy Feet
2 more special bottles

Dinner Menu:
Tomato, Watermelon, Cucumber & Jicama Salad
with Mango Vinaigrette
Potato Salad with Grilled Red Onion & Basil Mayo
Chipotle Baked Beans
Grilled Zucchini with Balsamic & Parmesan
Bourbon Glazed Salmon with Roasted Pineapple
Grilled Skirt Steak with Chimichurri

RSVP Requested
Email: phil.baxter@fourpointslax.com

Ziggy the Yeast

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If your love of craft beer extends to games / apps and you want to learn more about the science behind beer without cracking open a science textbook then Ziggy is the yeast for you.  And it is available on both Android & iOS for 99 cents.  Grab a beer and try it out!

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Ale Apothecary

The Ale Apothecary is not only a great name for a brewery but it is in the mega-beer town of Bend. (Now I really have to travel to Bend to drink).
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But what caught my eye is that their flagship ale, Sahalie is a mixed fermentation ale. It is brewed by Paul Arney who was at Deschutes and is now working with the wild yeasts. They also brew a “version of Finnish Sahti brewed in a traditional kuuma and spiced with fresh spruce tips.” And most intriguing of all, a hopless beer aged in brandy barrels called El Cuatro.

Xmas 2012 – Achouffe / N’Ice

Off to Belgium and the gnomes of Achouffe

“The N’ICE CHOUFFE is a strong dark beer that will warm you up during the winter months. It is spiced (with thyme and curaçao) and a light hop taste, a well-balanced beer. The N’ICE CHOUFFE is unfiltered, and re-fermented in the bottle as well as in the keg.”

November Beer Allowance

So many good beers lately that I totally forgot to do a post on the October allowance.

I will not dwell in the past and instead move on to the now. I spied an increase in Moa beers at the Arroyo-Pasadena Whole Foods so I picked up the Breakfast (“Moa Breakfast Beer is a blend of premium wheat malt, floral Nelson hops and cherries.”) and the Tripel (“Moa St Josephs is brewed in the traditional style of a classic Belgian Tripel. Strong spice and clove characters create complex flavours and aromas which are heightened by its extended bottle conditioning.”). Then I saw an unusual cider that was dry hopped. so I got that too!

Wear the Cloak


From Belgium comes this news — “The Cloak of St. Martin is a limited-edition Barleywine-style Belgian ale, ready to warm the North American autumn and winter.

The Cloak is Brasserie Brunehaut’s first Abbaye ale brewed using doubled fermentation capacity gained via three new vats installed on Leap Day 2012. This increased capacity delivered enough vat time for the first batch of this labor-intensive 13%+ ABV quadruple.

The Cloak of St. Martin is a new Belgian Quadruple celebrating St. Martin’s famous charity of “sharing” his cloak with a beggar!

A very dark quad, The Cloak of St. Martin’s first fermentation, to 9% ABV, uses Brasserie Brunehaut’s signature, centuries-old yeast strain. Rare, exquisite champagne yeast boosts ABV from 9% to 13% during a six-week second fermentation. The Cloak is then cellared six more weeks before final fermentation yeast is added.”

The Beer Allowance – September

I did not dawdle when it came to selecting my special September beer. I did take awhile to post here on the blog though.

You can tell by my happy face that I have grabbed another cellar beer to add to my collection…..

Here is what Deschutes has to say about this special anniversary beer…”XXIV. 24 years after Black Butte Porter’s debut, our potent, layered, imperial tribute returns. As usual, it’s a jazz riff, guided by the brewer’s muse and the lure of exotic ingredients. Artisanal dark chocolate nibs. Deglet dates. Mission figs. It may, possibly, hopefully, be the best edition yet. But, as it should be, you’ll be the judge of that.”