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North Carolina Craft Beer & Breweries


I love a good craft beer book. Especially one that takes me someplace that I haven’t been. And that is what the guide book, North Carolina Craft Beer and Breweries does.

Author, Erik Lars Myers has done an admirable survey of the blazing hot North Carolina scene and added a human dimension to the people behind it. I never tire of hearing about people who left behind a job for a passionate career in beer. But what I found most interesting was the section before the brewery profiles, when he covered the history of brewing in the state. And I would have enjoyed more information on the “Pop the Cap” organization and how they help to create an open environment for craft breweries to develop. That back story is what invests a reader in the breweries and in possibly taking the next step and heading to North Carolina.

I think more beer books would be better served to skip over the “How beer is made” chapter (which is also in the book) and use that space to discuss regional food pairings (which is in the book a smidge). But I would have love to seen that expanded past BBQ.

I liked the section on breweries that are still fermenting, so to speak, but that would be a great launching point to a website for the book that could update those listings as the beers start flowing from new taps.

Lastly, I would have added more heft to the bottle shop section. They are an important cog in the beer ecosystem and deserve to get more face time as it were.

Overall, with those nitpicky issues aside, the meat of this book are the profiles and those are well written and graphically attractive with good information which is what you need when you have a book in your hand and you are planning a beer vacation. This book is going up on the bookshelf waiting for me to win the lottery so that I can travel the beer world and hit ALL of the places in this book.

(Full Disclosure: This was a press copy but as I mention every year, whether free or paid for, EVERYTHING that I review gets reviewed with the same standard.)

You can get the book HERE.

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Cask Festival

Up in Washington state on in one week is their 2012 Cask Festival.

I sure wish there were more examples of this in SoCal (heck anywhere). Cask beer is is something that I have had very little exposure to simply because it is more work and more expense and if it is hard to get people to drink carbonated and cold craft beer then imagine having to sell a skeptic on a slightly warmish ale without the fizz.

On a positive note, because their isn’t a huge market cask a festival like this one in Washington allows for mucho experimentation. When the beers are added to the website you will see what I mean.

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of Love & Regret

Stillwater, known for their varied takes on the iconic saison style is now getting into the publican game. Here are some excerpts from their recent press release…

“Located at 1028 S. Conkling St. just off I-95 in the Brewer’s Hill neighborhood of East Baltimore directly across the street from the old National Brewing Company. The same neighborhood that Brian (Strumke) grew up and also the birth place of Stillwater Artisanal (formally awarded #2 best new brewer in the world for 2011 by Ratebeer.com and currently sits in the global top 100 for 2012). The area is also home to one of Baltimore’s most acclaimed and innovative restaurants, Jacks’ Bistro. The two parties decided to join forces after collaborating on a number of successful beer dinners and the mutual admiration shared between Chef Ted Stelzenmuller & Brian for one another’s craft, made it an obvious decision.

Designed in Stillwater aesthetic, ‘of Love & Regret‘ will provide three unique environments in the spacious venue of three floors that feature views of Baltimore’s Downtown Inner Harbor and outdoor seating. The first floor will be the ‘pub,’ featuring casual upscale dining with an innovative menu designed by Chef Ted to compliment the esoteric beer selection featuring many exclusive Stillwater beers and collaborations. The list will also be rounded out by selections from Brian’s global brewing brethren, again including many rare and exclusive offerings.

The second floor is where the ‘provisions’ come into play in the form of a focused ‘shop’ filled with libations of all types along with other artisan products available for enjoying on site or for take away. Here is where we will see the expansion of Stillwater Artisanal into other avenues of epicurean culture including collaborations with both local & international artisans to produce exclusive cheeses, charcuterie, sausage, bread, and even coffee. “We come across so many amazing craft products around the globe while on our travels, ‘of Love & Regret’ will give us the opportunity to share some of these experiences with our friends & family back home in Baltimore”. The third floor will be reserved for special events during the year and private rental space.

Open 7 days a week for lunch & dinner featuring an innovative menu (most items designed with the beer in mind) by Chef Ted Stelzenmuller of Jack’s Bistro, backed by inspired cocktails, select wines, and a Stillwater-curated beer list of roughly 23 drafts, 1-2 cask ale beer engines, an extensive bottle list, and other exclusive artisan products all of which will be available for on-site enjoyment or take away.“

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Eclipse Black IPA

Crabtree Brewing. Yet another brewery that is new to me and yet another that is onboard the can train. And this concoction sounds like a great 4-pack…”Eclipse, our Belgo-Style Black IPA is an exquisite fusion of black, roasted chocolate malts, and a generous heap of hops. It’s bitterly aggressive with a roasty quality, fruity esters and a spice scent making this one superior brew.”

Mostly because I am still looking for that great BIPA.

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Get yourself some beer education

When I saw this press release come through, I knew the L.A. Beer Scene needed to see it and ASAP. Including myself, who will probably be there learning as much as I can too!

Certified Cicerone ® Launches LA’s First Certified Beer Server Class

“The three part class begins on Wednesday April 11th at 7 PM, and is continued for the next two consecutive Wednesday evenings. I am running this class for the introductory cost of merely $50 for three 1.5 hour sessions which will each include a tasting flight of my choosing, as well as a pint from El Segundo’s tap room. (Book and Testing Fees not included).

The class is structured around Randy Mosher’s book Tasting Beer, which I have found to be the best one resource for the exam. I recommend buying the book and reading through beforehand to obtain as much knowledge as possible, though it is not absolutely necessary. The first class focuses on history and the brewing process. In the second class we cover how to evaluate beer, as well as how to serve and pair with food. And in the third class we cover the great wide world of styles. At the end of each
class we will taste a flight of beers, each flight designed to teach you about certain styles and processes.

Once you have completed the course, the exam can be taken online for a cost of $69. It is a 60 question, multiple choice exam that must be taken in 20 minutes and has a passing grade of 75%. I will hold a follow up class for anyone who fails to pass on their first take. There is one free retake.

More info on the program is available at http://www.cicerone.org.
For more information on the class, or to sign up email: Thomas Kelley ciceronetom@gmail.com.

I hope to bring further beer education to Greater Los Angeles with this class. The more educated people are, the more passionate they become. And.. the more passionate craft beer drinkers there are in the world, the better. I have been certified for close to 2 years now, and continue to be a big advocate for the program. The Certified Beer Server certification is a great entry into the growing world of craft beer, and also a great door opener for anyone who is looking to break in to the industry.

**Free Hop Class**
Additionally, I will be holding my first hop class at Rockefeller in Hermosa Beach on March 26th from 5-7 PM. This will be a free preview for any of you whom are wondering if I actually know what I am talking about *wink*. We will be pouring White Dog IPA, and Blue House Citra Pale. I will be talking about our use of hops, and how it relates to traditional uses through the ages, as well as history, taxes, and the current market forces that bear down on breweries. As well as drinking some fabulous HOP BOMBS!

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Berryessa Brewing

Winters, California has a new brewery (with tap room underway) in Berryessa Brewing.

Aside from the cool logo, there is litle on the official Berryessa websites about their brews that I could find in a quick search so, like I asked with Southern Pacific Brewing, if you have sampled their beers at Sacramento or San Francisco beer weeks, let me know your thoughts and give me recommendations.

Should I try Freshie, their pale ale or their Common Sense California common first?

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Latitude 33

I have posted about quite a few new breweries and it is only March! And here we go again, Latitude 33 opened on the 3rd! So this is really fresh beer.

The name comes from where they are located in North San Diego county and also the fact that they have a theme of adventure running through their branding which leads me to the beers and their names…

The Pasha’s Rye Brown sounds tasty (I love a good brown ale) and I love the name.
“Roasted malts and rich, spicy rye offset with a unique hop character. The Pasha’s is a unique brown ale worth fighting for.”

Now I really need to plan a San Diego beer adventure!

Camel Corps IPA heads toward the New Zealand hop route.
“Our signature India Pale Ale combines English roots with a little twist from New Zealand hops to create a delightfully unique San Diego-style IPA.”

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Oregon Beer Review # 2 – Mediator from Heater-Allen

Here is the scoop on the second reviewed Oregon beer from my college town of McMinnville, “Dopplebock started out as a Lenten beer for the monks in Germany. During Lent they would forgo solid food and get all their sustenance from beer. Needless to say it was big beer with lots of unfermented dextrins. Once the public got a taste it became very popular. We call our beer Mediator because we think that a 22 ounce bottle is probably better shared than drunk alone. It’s rich, toasty and malty, with a few plum notes on the palate and the slightest roasted character in the finish. I think this would go really well with a number of cheeses.”

Here is my review of Mediator from Heater-Allen

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Irish Brewery # 2 – Messrs Maguire

Our second stop in Ireland courtesy of interwebs help at the Beoir site is at Messrs Maguire

But there are not going to be any stouts, Irish or otherwise for me, if I visit. I will be heading straight to two German styles.

No2: BOCK
“A classic of the style, winner of the Best Overall Beer Award at the Independent Irish Beer & Whiskey Festival 2009. This strong beer is easy drinking, with a mild malty aroma and a medium body. Reasonably sweet for a stronger beer, this finishes clean and crisp and leaves you wanting more.”

No3: HAUS LAGER
“A classic European pilsner-style lager, hopped with specially imported continental hops – Czech Saaz and Bavarian Hersbrucker – to impart a crisp, moderately bitter flavour. This beer has a dry, subtle maltiness with a nice floral aroma.”

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Gummy Bear, Gummy Beer


I had the pleasure of sitting and talking with the folks at Kenai River at the CanFest last year but they did not mention this beer.

“We try to brew just as often as we can, just these little single batch brews,” Hogue said. If all goes as planned, the 20 pounds of Belgian candy sugar and 15 pounds of the bears – that’s about 2,565 multi-colored gummies – will create a Belgian Tripel that’s about 9.2 percent alcohol”

It might work. But I hope it is just a hint of gummy bear flavor.