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You can label me a west coast hop junkie if you want but even the most jaded bitter hater has to love this name….
This is part of a series of bottles from renowned can brewers, Caldera from Ashland, Oregon. They also have a Lawnmower beer out and a big dark malty beer is in the works along with an uber smoke beer.
(I love the 33 Beers) Get their tasting book! HERE
The old adage that you learn something new every day is so, so true.
Just read this bit from the Cascade Brewing folks….Brewmaster Ron Gansberg is somewhat of a visionary, and he’s at it again. This week he’s in the hop fields, picking pounds of fresh hop shoots. Why? He’s going to pickle them, using white wine vinegar and several bottles of Cascade Kriek Ale. Young hop shoots are a culinary delicacy enjoyed in Belgium – they have also been called poor man’s asparagus! Fresh hop shoots are only available from mid-March to late April, after which they develop a bitter taste. Pickled hop shoots make a delicious garnish or tasty hors d’oeuvres. Look for them on the menu when the Cascade Barrel House makes its debut!
One of the reasons why I selected the topic of What Beer(s) would you stand in line for hours to taste? is that I secretly hoped that I was not the only one out there that would stand in line for a beer that wasn’t a Russian Imperial Stout.
I hope to see some session beers mentioned but I think I am realistic enough to know that I might not get agreement on my specific selections because it is a style that is old and semi-forgotten.
I am talking about the style of beer known as GOSE. And if I can sway one person to try it then I will count myself a success. I had heard of this beer in vague terms from mentions on various beer blogs but I never ran across one in the beer bars I frequented or breweries I visited. Then, one day in Leipzig, after succeeding at getting myself lost on the outskirts of the city, I decided to salvage the remains of the day at the Bayerischer Banhof. Sitting at the bar at the crossroads of Leipzig with their Gose instantly made my day better.
Flash forward to this year and two breweries (Cascade and Upright)from my home state of Oregon are making brash American versions of this old style. And that is what I would stand in line for with a stupid grin on my face. And maybe, there will come a day, when I will have to wait in line for a beer that nearly became extinct.
When it comes to “Great Beer Expectations”, I will use the example of my first 3 Floyds beer. (Not Dark Lord) I was the lucky recipient of a bottle of Moloko Milk Stout. I held onto that bottle for less than a week before cracking it open. I thought to myself, “This is one of those premier breweries that a relative handful of beer geeks has the opportunity to sample”.
Upon that first swirl and sip, I admit to being let down. But as I drank and slowed myself down mentally, the beer grew on me. I started to detect nuances and flavors that I had missed in that first go around.
Did the expectation hurt my beer experience? I would say no. Did it force me to slow down and re-adjust my thinking, yes.
I will stop there because I need to start reading what others are saying.
Disclaimer – this is not an April Fool’s Joke.
The 50 Beers from 50 States challenge is now entering the fourth month. As you can see from the stats, the progress is good, around the half-way mark.
But due to a combination of the arcane and sometimes bizarre liquor laws in some states and the limited distribution scope of some breweries, I forsee some states falling into the cracks. This is where YOU come into the picture.
If you have access to a beer from a state that I have not crossed off my list and you are willing to ship (1) bottle or can to California then I will make a donation of $15.00 to a food bank in your area of the country. You will also earn my gratitude and a shout-out on the website.
If you have a question or want to make sure that I don’t have something in my ‘fridge already then e-mail me at beersearchparty@gmail.com.
A brewery that blatantly loves the Portland Trailblazers. All I can say is Red, Hot and Rollin’
They started with guest taps but will slowly fold in their beers as they are ready. First up is the MPA. Their take on a pale ale. West coast style.
Get the latest news on Migration Brewing HERE
Words like green, recycle, envio-friendly are seen alot in the craft beer industry. Primarily because you have to be a bit of a rebel to start a brewery. And, unfortunately, earth awareness, is still a fringe effort.
That is why I am all for ballooning a trend that I have heard about from various beer media sources. Captured by Porches Brewery in Portland charges extra (I believe $1) for their bottles. So you buy their Invasive Species IPA and it costs more. But! You can return the bottle to the brewery (unwashed) and you get your buck back.
The same deal for retailers who buy a bunch of Miskatonic Dark Rye.
Because the bottles cost a bit over a buck, CBP ends up not losing any money on the deal and they help the environment!
I think that any new brewery should be offered a tax incentive to enter this type of program. Or if money is a problem, how about offering speedee service on label approval in exchange for a bottle return program?
Every day we read about new breweries opening. Eagle Rock in California, Revolution in Illinois to name two. Imagine if all the breweries opening in 2010 came on board as a bottle return participant. That is a lot of glass being recycled.
I love Maui Brewing’s CoCoNut Porter. One of the best beers of all time (especially the Black Pearl version) but I needed to try something new and so I have…
Another beer bar is hitting the LA scene! And this time in Burbank.
Here are some of the highlights from their press release: There’s a new “Tony” in charge – Tony Yanow – who announced today plans to gently revamp the bar and restaurant, greatly enhance the beer selection and ramp up the menu. With beer, wine, and soft drinks on tap, this will be the city’s first “bottle-less” bar. The new and improved Tony’s Darts Away will be unveiled in mid-April 2010.
A dedicated beer enthusiast, and first-time restaurateur, Yanow will offer over 30 California craft beers in addition to California red and white wine and sodas – all on tap. He has designed the food and beverage component of the restaurant to create as close to a “no waste bar” as he can get. Meaning no bottled beer, no bottled soft drinks, and no bottled wine. Sticking to his motto, “Bringing the fine beers of California to the fine people of Los Angeles,” Yanow has tramped across California – from the Oregon border to the Mexico border – to source the best craft beers the state has to offer. About half the beers on the list will be fixed while a selection of seasonal and limited edition beers will rotate on the other taps. To encourage trial, Yanow will offer flights of beer, plus friendly and knowledgeable bartenders will guide customers to find their new favorite brew. Served in specialty glassware to maximize the experience, an “Honest Pint” will be priced at $4.50 for most brews.
Why only beer (and wine) from California? “Three reasons,” explains Yanow, “First, the quality and freshness of local beer can’t be beat. By offering only California beer, we’re able to serve beer the way the brewer wants it served – not something that was shipped across the country and passed through many hands. Second, I think it’s important for California businesses to support each other; we’re all in this economy together and it’s never been more important to support the small guy and buy local to help employ people in our community. Finally, the environmental impact – or carbon footprint – of shipping beer, nationally and internationally. I’m working hard to keep our ‘beer miles’ as low as can be.”
To eat, there will be a selection of locally sourced artisan sausages which are made with California meats plus four vegan sausages and a variety of toppings. The sausages will be served on a bun from a local bakery or a bed of organic lettuce. There will also be fried foods to snack on in addition to a selection of California cheeses. A few composed salads round-out the straightforward menu that is designed to complement beer, of course.
The space, which has remained largely untouched since the restaurant first opened in the 1960s will keep its divey feel and be refreshed with minimal cosmetic upgrades – most of the changes will happen behind the bar with the installation of the integrated beer tap system. There will be a “beer library” featuring books on the subject from Yanow’s own collection. Locals who have been regulars for decades will have a wall of homage featuring their photos, (plus a personal locked-in beer price). True to its name, Tony’s Darts Away will have dart boards for friendly games.
Tony’s Darts Away is located at 1710 W Magnolia Blvd, Burbank, CA 91506. The bar will be open Monday through Saturday from 11am to 2am and Sunday from 9am to 1am. Phone, 818-253-1710.
P.S. I interviewed Tony Yanow and I will post information from that talk as we get closer to their grand opening.
I am hoping this makes it’s way south from the state capital to LA. Because if it tastes 1/2 as good as this description then I will want alot…
“The beer has a decent amount of wheat in the grist, which lends a fantastic lemony tartness that is incredibly refreshing. We’ve also tweaked our recipe a bit from our pilot batches to be sure the body is full, but not heavy, with notable texture and depth. The color is a shade darker than you might expect; a tawny-golden hue. The kicker? The yeast if friggin’ amazing! The aromas that you’ll find in this beer are wild and fruity, with a hint of peppery spice and a subtle earthy note. The beer doesn’t shy away from the traditional Belgian yeast, it’s in your face and proud of its heritage. We’re certain you’ll appreciate this; Saison is not your run-of-the-mill beer.”