Beer Review – Longshot – A Dark Night in Munich

One of the yearly traditions that I stay on the look-out for is the release of the Sam Adams Longshot winners. And this year I will be reviewing all three and we start with….
A Dark Night in Munich
Created by Corey Martin
“Corey has been working on his Munich Dunkel for some time and the result is this amber, medium-bodied brew. With a nice malty backbone, this lager has roasty, slightly spicy notes and a traditional doughy character from the yeast. It is well worth the time he took to perfect it.”

These are the Beers You are Looking For

Many a day I wish that Pizza Port was closer than San Clemente. Luckily L.A. gets the occasional beer and Blue Palms has done Pizza Port Tap Takeovers. But I think I may need to check out this special event in a Galaxy, far, far away…

The names are great and thankfully avoid the crappy prequels altogether though I don’t know if I could stride up to the bar and ask for a Bantha Poodoo.

The Beer Allowance – August

So this month, not that I was in dire need of beer. I just received the Stone 16th Anniversary IPA. But the $20 was burning a hole in my pocket and I had just learned via Beer of Tomorrow that a liquor store near me stocked craft beer so I headed to Bill’s Liquor in Atwater Village and took my $20 to spend.

And this is what I got….

Now, I wish to explain the reasoning behind this choice. I could have picked up the Ommegang Biere de Hougomont. (spell check that beer lovers) but that would have shot the wad on one bottle. They had Golden Road’s Wolf Among Weeds but I had already tried that. Some nice foreign beers as well but I decided to stay semi-local and try an offering from IE that I had at last year’s Brew at the Zoo and the anniversary ale from Bootleggers. Risky? Yes. But that is what this monthly allotment is for. To buy the beers that you have walked past before. Reviews will be up on both Untappd and Ratebeer when I decide to crack them open.

Project 12


Normally I do not use this space to talk about Budweiser unless it is to kick them in the butt to make better beer since they have great brewers and great equipment and wads of cash to spend. But I have to today, because they have taken up one of my suggestions that I have ranted about on this blog. (OK, not because of me, I don’t think). They have actually given their brewers some leeway to make something other than the corn flavored fizzy water. I can’t vouch if it will be good. Their American Ale was a dreadful watered down amber but maybe, keep hoping, they will make something at least drinkable.

Project 12.” Twelve Anheuser-Busch brewmasters at Budweiser’s 12 geographically dispersed breweries worked together to create their own “tribute” beers to fit the Budweiser brand’s reputation for quality and consistency. The assignment pays homage to Budweiser’s “clean and crisp” taste by using the proprietary yeast directly descended from the original Budweiser yeast culture used by Adolphus Busch in 1876 and still used by Budweiser today.

Through internal tasting and analysis, the 12 small-batch beers – each a lager using all-natural ingredients – were pared to six to take part in a summer-long, nationwide sampling effort. Consumer feedback will help Budweiser narrow the six beers to three for inclusion in a limited-edition sampler pack, available for purchase this fall.

To launch the six sampler beers, private events with brewmasters are scheduled to take place in August in all 12 A-B brewery cities: St. Louis, Mo.; Merrimack, N.H.; Baldwinsville, N.Y.; Newark, N.J.; Williamsburg, Va.; Cartersville, Ga.; Jacksonville, Fla.; Columbus, Ohio; Houston, Texas; Fort Collins, Colo.; Fairfield, Calif.; and Los Angeles, Calif.

Each small batch Budweiser is distinguished by the ZIP code where the beer is brewed. Among the six beers being sampled this summer and the brewmasters behind them:

Budweiser Small Batch 91406 (Los Angeles): A deep-amber lager with 6 percent ABV that uses four different types of hops. The beer is brewed by brewmaster Bryan Sullivan in Los Angeles and was developed in collaboration with Scott Ungermannin Fairfield and Dave Cohen in Houston.

Budweiser Small Batch 63118 (St. Louis): A deep-gold 5 percent ABV American lager that uses the same types of hops (Hallertau and Tettnang) commonly used at the St. Louis brewery during the 19th century. The beer is brewed in St. Louis by brewmaster Jim Bicklein and was developed in collaboration with Katie Rippelfrom Fort Collins.

Budweiser Small Batch 43229 (Ohio): A light-amber lager using eight different types of hops with 6 percent ABV. The beer is brewed in Columbus, Ohio, and was the brainchild of the brewery’s general manager, Kevin Lee and developed with assistant brewmasters Travis Burge and Tyler Hunter.

Budweiser Small Batch 23185 (Virginia): A light-amber all-malt bourbon cask lager aged on bourbon staves and vanilla beans and with an ABV of 5.5 percent. The beer is brewed by Daniel Westmoreland in Williamsburg and was developed in collaboration with Mike Anderson in Jacksonville and Dan Kahn in Cartersville.

Budweiser Small Batch 13027 (New York): A bright-golden lager brewed with six imported and domestic hops and with an ABV of 7 percent. The beer is brewed in Baldwinsville, N.Y., by brewmaster Nick Mills in consult with general managerSteve McCormick.

Budweiser Small Batch 80524 (Colorado): A deep-gold, filtered wheat beer with 5.2 percent ABV using lemon peel, orange peel and coriander. The beer is brewed by Katie Rippel in Fort Collins and was developed by Nick Mills in Baldwinsville,Otto Kuhn in Merrimack and Tiago Darocha in Newark.

“The key to this project was the common yeast – which is a very important and often under-appreciated contributor to the flavor and aroma of beer,” said Jane Killebrew-Galeski, director of brewing, quality and innovation for Anheuser-Busch. “We are proud of all these beers – the variety and the quality – but we want consumer feedback. So, we’re looking forward to what we hear when we sample this summer. Our objective is to allow our brewmasters to show some creativity, but the beers must fit the hallmarks the Budweiser brand is respected for, such as quality and consistency, and have a very crisp and clean taste.”

Though the range is still limited and the term “light” is used so as not to scare or offend those who have yet to discover craft beer at least there is a modest effort involved. I don’t think it will come close to matching the quality of the Sam Adams Longshot beers but this writer is very cautiously optimistic.

Mosaic

There is a new hop varietal to be on the lookout for, Mosaic. (not to be confused with the virus mosaic)

The first major beer that I have seen that uses it is from Odell in Colorado and their Woodcut # 06. They describe it as, “The distinct character of the Mosaic hop presents wafting aromas of tropical fruits like mango, papaya, and guava.”

I have had a homebrew that utilizes this hop and it did provide a very heavy fruit and earthy characteristic that really grew on me.

I have a feeling that this might be a hop we see much more of in the coming years.

some special Chimay


This looks like something to add to both your ‘fridge and your cellar. According to the label, “To celebrate the 150 years spent at the Abbey Of Scourmont, the Chimay Trappist brewery has developed this exceptional anniversary beer brewed specially for the occasion.”

the latest Barrel Roll


Looks like Hangar 24 is ramping up the Barrel Roll series again. I missed the first two of the series but starting with # 3 Pugachev’s Cobra was not a bad way to go but I am glad that they are heading into sour territory with Chandelle. It is a good change of pace from the barleywine, Hammerhead and it uses the apricots that they are famous for with their wonderful Polycot beer.

Guiness Brats


I still haven’t seen these in my local supermarket but it might make an instant pairing with some cheese and Guinness.

Or you could head over to Gilt Taste and order some even more gourmet beer bratwursts for your next BBQ.

Something’s Off

On August 7th you can taste some bad beer for a good cause. That cause? BEER EDUCATION:

“WHAT HAPPENED? OFF FLAVORS TASTING

You’ve likely heard terms such as diacetyl, acetaldehyde, DMS, and so forth in the context of beer flaws and off-flavors, but what do they really taste like? Join us Tuesday, August 7th from 7-9pm for the second in a series of sensory analysis sessions to find out.

We’ll conduct a tasting of ‘doctored’ beers, each highlighting a specific flaw. Prepare to savor such flavors as cardboard, green apple, creamed corn, and if you’re lucky maybe even a little baby diaper! This is a great opportunity, particularly for newer brewers, to learn to identify beer flaws and troubleshoot their process. If you have any beers that didn’t turn out as you’d planned, bring them along!

In order to prepare course materials, have enough sample beer, etc. everyone attending the class must be registered via online store. There are only 25 spots available so it will fill up fast!”