The wonderfully, quirky folks at the McMenamin’s chain are also on the growing bandwagon of beer and desserts.
I just hope they don’t use their Jalapeno Wheat beer in a float.
Avery 16
Oh how I would like to get my hands on this beer! 16 is a dry and estery saison brewed with jasmine, peaches, and honey that checks in at 7.9% ABV.
Beer for Troops
I saw this tidbit in Draft Magazine….
Thanks to a Chicago-based group called Pizza 4 Patriots, American troops at VA hospitals around the country will receive another shipment of beer and pizza this fall. The organization, which sent 2,000 pizzas to soldiers in Iraq last July 4th and helped them drink Schlitz during the Super Bowl, has gotten donations of over 6,000 beers to spread around the country on Veteran’s Day.
Troops serving on active duty are banned from drinking while on base — with the exception of the Super Bowl — but vets in hospitals can imbibe accordingly.
New Glarus
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.