tag:blogger.com,1999:blog-70116424299324669432024-03-17T20:03:38.144-07:00Cody Christman - Beerdrinker of the YearThis blog will follow the 2009 Beerdrinker of the Year during his travels and beer adventures.Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-7011642429932466943.post-90191368290468822532019-02-06T14:39:00.000-08:002019-03-08T12:59:40.755-08:002019 Beerdrinker of the Year - and Previous Winners<br />
The 2019 Beerdrinker of the Year National Finals will take place this Saturday (February 9th) at noon at the Wynkoop Brewery. For more information visit the BDOTY website:<br />
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<a href="http://wynkoopbdoy.com/">http://wynkoopbdoy.com</a><br />
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The event is free, but don't forget to register with the Wynkoop's Eventbrite site.<br />
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(Note - updated on 2-10-2019 with yesterday's winner. Congratulations Kevin Cox - well deserved!!!)<br />
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<b>Previous Winner</b>s:<br />
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1997: Jack McDougall of Cranford, New Jersey<br />
1998: Bobby Bush Jr. of Hickory, North Carolina<br />
1999: James Robertson of Pomona, California<br />
2000: Steve Pawlowski of Roselle Park, New Jersey<br />
2001: Cornelia Corey of Clemmons, North Carolina<br />
2002: Gary Steinel of White Plains, New York<br />
2003: Ray McCoy of Clemmons, North Carolina<br />
2004: John Marioni of Bothell, Washington<br />
2005: Tom Ciccateri of Alexandria, Virginia<br />
2006: Tom Schmidlin of Seattle, Washington<br />
2007: Diane Catanzaro of Norfolk, Virginia<br />
2008: Matt Venzke of Hampton, Virginia<br />
2009: Cody Christman of Golden, Colorado<br />
2010: Bill Howell of Sterling, Alaska<br />
2011: Phil Farrell of Cumming, Georgia<br />
2012: J. Wilson of Prescott, Iowa<br />
2013: Warren Monteiro of New York, New York<br />
2016: Shawna Cormier of Denver, Colorado<br />
2017: Sally Hill of Denver, Colorado<br />
2019: Kevin Cox of Indianapolis, IndianaCody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com1tag:blogger.com,1999:blog-7011642429932466943.post-18831588754113271522016-10-02T11:03:00.002-07:002016-10-02T11:09:32.415-07:002016 Beerdrinker of the Year National Finals<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">T</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">he Beerdrinker of the Year National Finals are finally back! This Wednesday (October 5th, 2016) at 7:00 pm in the Wynkoop's Mercantile Room, an 18th member will be added to this elite club.</span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><br /></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">Here is a brief bio of the three finalists:</span></span></span></span><br />
<ul><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkXC6GVPRUTs8Pg60dCqy8xJNFHRFSHmNx069Urr728JmjFYBtRENO0zskrBd16NJS_ppPJoH-JhxzFNNRj-ae6138UNCKbsvXTgub_49cw47AiPQinttoxSq_5sch_F7Fvh4eD6RmSk/s1600/Mike.tiff" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkXC6GVPRUTs8Pg60dCqy8xJNFHRFSHmNx069Urr728JmjFYBtRENO0zskrBd16NJS_ppPJoH-JhxzFNNRj-ae6138UNCKbsvXTgub_49cw47AiPQinttoxSq_5sch_F7Fvh4eD6RmSk/s200/Mike.tiff" width="110" /></span></a></span></span></ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span data-sheets-userformat="{"2":769,"3":{"1":0},"11":4,"12":0}" data-sheets-value="{"1":2,"2":"Mike Dixon, a Wake Forest, North Carolina beer lover, homebrewer, National BJCP judge, and beer writer. Mike has enjoyed beers from 46 states and 44 countries and has visited well over 1,000 beer establishments in the US, Belgium, and Ireland. His extensive volunteer beer work includes working to successfully change his state\u2019s beer laws and promoting North Carolina\u2019s homebrewing and beer culture. He is a six-time semifinalist, this will be his second time in the Beer Drinker finals. His beer philosophy: \u201cA well crafted beer is the perfect accompaniment to any meal or event. Life is too short to be wasted on beer without flavor and every glass of beer should be a new adventure. Every day I am working to improve my beer knowledge and to find new beer experiences.\u201d His home beer bar: Clouds Brewing, Raleigh, NC"}" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><b>Mike Dixon</b>, a Wake Forest, North Carolina beer lover, homebrewer, National BJCP judge, and beer writer. Mike has enjoyed beers from 46 states and 44 countries and has visited well over 1,000 beer establishments in the US, Belgium, and Ireland. His extensive volunteer beer work includes working to successfully change his state’s beer laws and promoting North Carolina’s homebrewing and beer culture. He is a six-time semifinalist, this will be his second time in the Beer Drinker finals. His beer philosophy: “A well crafted beer is the perfect accompaniment to any meal or event. Life is too short to be wasted on beer without flavor and every glass of beer should be a new adventure. Every day I am working to improve my beer knowledge and to find new beer experiences.” His home beer bar: Clouds Brewing, Raleigh, NC</span></span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span data-sheets-userformat="{"2":769,"3":{"1":0},"11":4,"12":0}" data-sheets-value="{"1":2,"2":"Upon her first sip of Bud from her grandmother's can as a young lass of 4, Shawna began bouncing from brew to brew, in search of the fermented fountain of yum. Having just moved from New York City, Shawna has been an actress, an educator, a writer, a service industry work horse, and now a Certified Cicerone\u00ae working at Black Shirt Brewing Co. Oh, she also delivered teeth once. Long story. Beer drinking philosophy: \"Have you ever thought, 'Geez, I wish there wasn't beer here.' That's what I thought. Beer here now. Drinking beer is exploration into a magical world full of infinite possibilities. Plus, it's freaking delicious. Wild and spontaneous, controlled and contained, perfected and classic\u2014a beer can be so many different things. It's easily accessible, yet contains a world of possibilities. A sip of a stellar brew can be a glimpse into the world of another person, a way of tasting the earth, and creating experiences we will never forget. Whether it be the perfect pour of a resiny Double IPA, a trip to Cantillon, or the chugging of the coldest beer possible, beer is a good thing. Damn good thing there's beer.\" Home beer bar: Black Shirt Brewing, Denver, CO"}" style="font-family: Arial, Helvetica, sans-serif;"><b>Shawna Cormier.</b> Upon her first sip of Bud from her grandmother's can as a young lass of 4, Shawna began bouncing from brew to brew, in search of the fermented </span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea3-_5TBGVx9kDodpNvapEo6sGPW_5P0ZG5JUksTliJB7PTPCxvP8aVJCkwj2mFLC54uENvdjGBoL2IQUVDMLuAjkB1xRKS16aGzeR-vWjpnIa3q0erSLesZ6WrIJ6lHw59Rd-to991Y/s1600/Shawna.tiff" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea3-_5TBGVx9kDodpNvapEo6sGPW_5P0ZG5JUksTliJB7PTPCxvP8aVJCkwj2mFLC54uENvdjGBoL2IQUVDMLuAjkB1xRKS16aGzeR-vWjpnIa3q0erSLesZ6WrIJ6lHw59Rd-to991Y/s200/Shawna.tiff" width="173" /></a></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span data-sheets-userformat="{"2":769,"3":{"1":0},"11":4,"12":0}" data-sheets-value="{"1":2,"2":"Upon her first sip of Bud from her grandmother's can as a young lass of 4, Shawna began bouncing from brew to brew, in search of the fermented fountain of yum. Having just moved from New York City, Shawna has been an actress, an educator, a writer, a service industry work horse, and now a Certified Cicerone\u00ae working at Black Shirt Brewing Co. Oh, she also delivered teeth once. Long story. Beer drinking philosophy: \"Have you ever thought, 'Geez, I wish there wasn't beer here.' That's what I thought. Beer here now. Drinking beer is exploration into a magical world full of infinite possibilities. Plus, it's freaking delicious. Wild and spontaneous, controlled and contained, perfected and classic\u2014a beer can be so many different things. It's easily accessible, yet contains a world of possibilities. A sip of a stellar brew can be a glimpse into the world of another person, a way of tasting the earth, and creating experiences we will never forget. Whether it be the perfect pour of a resiny Double IPA, a trip to Cantillon, or the chugging of the coldest beer possible, beer is a good thing. Damn good thing there's beer.\" Home beer bar: Black Shirt Brewing, Denver, CO"}" style="font-family: Arial, Helvetica, sans-serif;">
fountain of yum. Having just moved from New York City, Shawna has been an actress, an educator, a writer, a service industry work horse, and now a Certified Cicerone® working at Black Shirt Brewing Co. Oh, she also delivered teeth once. Long story. Beer drinking philosophy: "Have you ever thought, 'Geez, I wish there wasn't beer here.' That's what I thought. Beer here now. Drinking beer is exploration into a magical world full of infinite possibilities. Plus, it's freaking delicious. Wild and spontaneous, controlled and contained, perfected and classic—a beer can be so many different things. It's easily accessible, yet contains a world of possibilities. A sip of a stellar brew can be a glimpse into the world of another person, a way of tasting the earth, and creating experiences we will never forget. Whether it be the perfect pour of a resiny Double IPA, a trip to Cantillon, or the chugging of the coldest beer possible, beer is a good thing. Damn good thing there's beer." Home beer bar: Black Shirt Brewing, Denver, CO</span></span></span></span></li>
</ul>
<ul><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSvKF-6jCkjuS-PkZ0QQjRmCy4koMngNVxU1TZFdnjlVStNJL3WFdZ7lLnBtJKBYuFn8Ww9mZrs9O-atxM33sc6RMvN6k7LydgglvrQDYuYTH7af2POXeb-f11Yf9CPYVQHVXqd3EHFc/s1600/Kevin.tiff" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSvKF-6jCkjuS-PkZ0QQjRmCy4koMngNVxU1TZFdnjlVStNJL3WFdZ7lLnBtJKBYuFn8Ww9mZrs9O-atxM33sc6RMvN6k7LydgglvrQDYuYTH7af2POXeb-f11Yf9CPYVQHVXqd3EHFc/s200/Kevin.tiff" width="155" /></span></a></span></span></ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span data-sheets-userformat="{"2":769,"3":{"1":0},"11":4,"12":0}" data-sheets-value="{"1":2,"2":"Upon her first sip of Bud from her grandmother's can as a young lass of 4, Shawna began bouncing from brew to brew, in search of the fermented fountain of yum. Having just moved from New York City, Shawna has been an actress, an educator, a writer, a service industry work horse, and now a Certified Cicerone\u00ae working at Black Shirt Brewing Co. Oh, she also delivered teeth once. Long story. Beer drinking philosophy: \"Have you ever thought, 'Geez, I wish there wasn't beer here.' That's what I thought. Beer here now. Drinking beer is exploration into a magical world full of infinite possibilities. Plus, it's freaking delicious. Wild and spontaneous, controlled and contained, perfected and classic\u2014a beer can be so many different things. It's easily accessible, yet contains a world of possibilities. A sip of a stellar brew can be a glimpse into the world of another person, a way of tasting the earth, and creating experiences we will never forget. Whether it be the perfect pour of a resiny Double IPA, a trip to Cantillon, or the chugging of the coldest beer possible, beer is a good thing. Damn good thing there's beer.\" Home beer bar: Black Shirt Brewing, Denver, CO"}"><span data-sheets-userformat="{"2":769,"3":{"1":0},"11":4,"12":0}" data-sheets-value="{"1":2,"2":"Kevin Cox, a Muncie, Indiana beer hunter, homebrewer and beer advocate. Cox has visited over 400 breweries, tasted over 6000 different beers and \u201cstalked the perfect pint\u201d on 4 continents and in 12 countries. In 2012 he drank beer at numerous beer festivals in the US, Belgium, England and Germany. He\u2019s been a member of the American Homebrewers Association since 1983 and a member of Britain\u2019s Campaign for Real Ale (CAMRA) since 1985. His philosophy of beer drinking: \u201cBeer is my passion, it\u2019s a religion. I like to think of it as my beer ministry, teaching the virtues of good beer and safe drinking.\u201d His home beer bar: Broad Ripple Brewpub, Indianapolis, IN"}" style="font-family: Arial, Helvetica, sans-serif;"><b>Kevin Cox</b>, a Muncie, Indiana beer hunter, homebrewer and beer advocate. Cox has visited over 400 breweries, tasted over 6000 different beers and “stalked the perfect pint” on 4 continents and in 12 countries. In 2012 he drank beer at numerous beer festivals in the US, Belgium, England and Germany. He’s been a member of the American Homebrewers Association since 1983 and a member of Britain’s Campaign for Real Ale (CAMRA) since 1985. His philosophy of beer drinking: “Beer is my passion, it’s a religion. I like to think of it as my beer ministry, teaching the virtues of good beer and safe drinking.” His home beer bar: Broad Ripple Brewpub, Indianapolis, IN</span></span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">The winner will receive national bragging rights, a beer brewed in their honor by the Wynkoop (of their selection), and <b>free beer for life at the Wynkoop Brewery!</b></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><b><br /></b></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">You may want to arrive early to get a good seat. The event is free including snacks and beers samples between 7:00 and 7:45 pm. </span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">There is more information at the Eventbrite site:</span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><a href="https://www.eventbrite.com/e/beer-drinker-of-the-year-2016-tickets-28225939545" target="_blank">https://www.eventbrite.com/e/beer-drinker-of-the-year-2016-tickets-28225939545</a></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><br /></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">Note - you do not need to register for the event at this site - you can just show up. But if you do register on Eventbrite you will be in a drawing for gifts and prizes.</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><br /></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">I hope to see you at the Wynkoop on Wednesday evening!</span></span></span><br />
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Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com1tag:blogger.com,1999:blog-7011642429932466943.post-70623229362667762942015-12-16T13:55:00.001-08:002015-12-16T14:04:35.619-08:00Call for 2016 Beerdrinker of the Year Applicants<br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">The Beerdrinker of the Year competition is back!<span style="mso-spacerun: yes;"> </span>It took two years to recover from Marty
Jones’ departure for the Wynkoop to regroup and rebrand, but the event is
thankfully back on track.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">The
format of the finals is largely the same, and so are the prizes; national
recognition and bragging rights, a beer brewed in the winner’s honor, and free
beer for life at Denver’s oldest brewpub - the Wynkoop.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><b>Welcome
Back Party</b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5Mj5qzKARttqEU5eIaDP62UuYl8L9AVJTakGbHjFT8whpovMSiM9BeCEMvspqH_rJSNQAo2VoTP5NRxSqMVwW8Lo10nrqdbXdmEc_sbXQVgd77yoMwv0qUFrRWWG0fqDCSIIt2Oitmg/s1600/Previous+Winners.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5Mj5qzKARttqEU5eIaDP62UuYl8L9AVJTakGbHjFT8whpovMSiM9BeCEMvspqH_rJSNQAo2VoTP5NRxSqMVwW8Lo10nrqdbXdmEc_sbXQVgd77yoMwv0qUFrRWWG0fqDCSIIt2Oitmg/s200/Previous+Winners.jpg" width="200" /></span></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">Right before the GABF kickoff in September, the Wynkoop hosted a nice welcome back
party for previous BDOY winners.<span style="mso-spacerun: yes;">
</span>Beer legends Warren Monteiro (2013), J. Wilson (2012), Phil Farrell
(2011), Tom Ciccateri (2005), Ray McCoy (2003), Gary Steinel (2002), and Cornelia
Corey (2001) were in attendance.<span style="mso-spacerun: yes;"> (Yes, I made it too...) </span>It was a great reunion with plenty of Koop-GABF speciality beers on tap, as well as some friendly beer-related challenges to pit the former winners against each other. <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">The reunion officially kicked off the PR campaign and search for the 2016 Beerdrinker
of the year. (I've posted the official press release below for your reference.)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><span style="mso-spacerun: yes;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><span style="mso-spacerun: yes;">Now the question is, a</span>re you ready to
throw your hat in the ring for the 2016 title?<o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">The
prizes will be the same as years past, but there is a new twist to the application process.<span style="mso-spacerun: yes;"> </span>In addition to a written essay (“beer
resume”) free-beer-for-life-seekers can also submit a two-minute video
application.<span style="mso-spacerun: yes;"> Either option will suffice. </span>There are samples on
the web site if you want to see how the video works.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Apply Now</b></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">With that said, time is running out. Here are some key dates
to remember:<o:p></o:p></span><br />
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<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-indent: -24px;">Applications are due by 12 am on <b>February 1st</b>, 2016. (Since the general beer-public can vote on the submissions, the sooner you apply the better. Voting will only be one criteria used to pick the three finalists, but it never hurts to have a strong following.)</span></li>
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<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The Finals will be held on Saturday, <b>April 2nd </b>at the Wynkoop Brewery. This is where the three finalists will be flown to Denver and a new winner will be crowned.</span></li>
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love b</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">eer, and I know you do, I encourage you to give it a shot!<span style="mso-spacerun: yes;"> </span>I did and it has served me well.<o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">To apply
visit <a href="http://wynkoopbdoy.com/" target="_blank">http://wynkoopbdoy.com</a>. <span style="mso-spacerun: yes;"> </span>If you want help or have any
questions do not hesitate to contact me.<o:p></o:p></span></div>
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<span style="font-family: "courier"; font-size: 10.0pt;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>For more information read the official press release:</b></span></span><br />
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<span style="font-family: "avenirltstd"; font-size: 18.000000pt; font-weight: 300;">Wynkoop Brewing Co. announces return of
Beer Drinker of the Year competition
</span><br />
<span style="font-family: "avenirltstd"; font-size: 18.000000pt; font-weight: 300;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;">2016 marks the contest’s 18</span><span style="font-family: "avenirltstd"; font-size: 7.000000pt; font-weight: 300; vertical-align: 4.000000pt;">th </span><span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;">year
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;">DENVER — Oct. 16, 2015 — Wynkoop Brewing Co. has the craft beer community
buzzing over its announcement that the Beer Drinker of the Year competition is
returning in 2016. After taking a break for the last two years, the popular national
contest is back and better than ever.
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;">The Beer Drinker of the Year is not only someone who enjoys, appreciates (and
drinks) beer, but knows a great deal about beer, how it's made, its legend and
lore and can demonstrate the range and depth of their beeriness.
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;">So let the search for America’s most passionate beer drinker begin. Beer fanatics
have until midnight on January 31, 2016 to enter their submissions to vie for prizes
like free beer for life at Wynkoop Brewing Co., the chance to work with
Wynkoop’s head brewer to have their beer recipe brewed at Colorado’s oldest
brewpub, and the serious bragging rights that accompany the “Beer Drinker of
the Year 2016” title.
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;">To enter the contest, beer enthusiasts are asked to upload a two-minute video (or written essay/beer-resume) describing why they should be crowned the Beer Drinker of the Year. Videos will
be judged based on entrants’ creativity, expressed knowledge of craft beer
history, and demonstration of how they live and breathe beer culture.
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;">Applicants shouldn’t wait until the last minute to enter their submissions, though.
Video votes will count toward the review and consideration of this year’s
submissions, so entrants are encouraged to share their videos on social media
using hashtag #BDOY2016 to gain votes.
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12.000000pt; font-weight: 300;">The video submissions and public voting are a departure from prior years’ written
entry contest format. The competition, which started in 1997 and took a break
between 2013-2015 for a rebrand, has experienced growing national recognition
as one of the country’s top beer competitions.
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<span style="font-family: "avenirltstd"; font-size: 12pt;">“We are thrilled to bring back our beloved Beer Drinker of the Year competition
in its new form this year,” says Breckenridge-Wynkoop Vice President of
Marketing Brooke Salazar. “The contest is intended to give the nation’s biggest
beer enthusiasts a platform to showcase their knowledge and passion for beer.
By incorporating a social aspect to the competition through video submissions
and public voting, we hope our participants will get creative, have fun and tell all
of their friends why they should be the 2016 Beer Drinker of the Year!”
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12pt;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12pt;">The Beer Drinker of the Year 2016 contest is open to U.S. residents ages 21 and
older who are available to fly to Denver for the National Finals Feb. 26-28, 2016.
Travel expenses will be paid for the top three finalists, who will be announced by
the Wynkoop Brewing Co. judging panel by Feb. 1, 2016. The 2016 Beer Drinker
of the Year will be crowned at the National Finals event on Feb. 27, 2016, which
will be open to the public to attend.
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12pt;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12pt;">Past Beer Drinker of the Year Cody Christman encourages other beer lovers to
apply. “Winning Beer Drinker of the Year was a huge honor,“ he says. “It’s a
chance to see what you know and go up against the best at the most prestigious
beer competition in the nation with the biggest prize of all (free beer!) at
Colorado’s first brewpub. Who wouldn’t want that?”
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12pt;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12pt;">Visit </span><span style="color: blue; font-family: "avenirltstd"; font-size: 12pt;">www.wynkoopbdoy.com </span><span style="font-family: "avenirltstd"; font-size: 12pt;">for more information or to submit an entry.
</span><br />
<span style="font-family: "avenirltstd"; font-size: 12pt;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12pt;">About Wynkoop Brewing Co:</span><br />
<span style="font-family: "avenirltstd"; font-size: 12pt;"><br />
Wynkoop is Colorado’s O.G. Brewpub, home to tastemakers and rulebreakers,
bushwhackers and envelope pushers. For almost three decades we’ve been
brewing handcrafted beer in our modest basement brewery underneath
Denver’s largest pool hall. Over the years our neighborhood has transformed
and Colorado’s craft beer industry has exploded. And Wynkoop is still here,
serving cold beer to warm friends. </span><br />
<span style="font-family: "avenirltstd"; font-size: 12pt;"><br /></span>
<span style="font-family: "avenirltstd"; font-size: 12pt;">Media Contact:</span><br />
<span style="font-family: "avenirltstd"; font-size: 12pt;">Lizzie Sneed dfine Branding 720.328.6971 </span><span style="color: blue; font-family: "avenirltstd"; font-size: 12pt;">lizzie@dfinebranding.com</span></div>
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Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com18tag:blogger.com,1999:blog-7011642429932466943.post-28243437740215839362015-02-13T09:26:00.001-08:002015-02-13T09:26:46.849-08:00Beerdrinker of the Year To Resume in 2016<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I wanted to fill you in on the BDOTY event that has been on hiatus since the 2013 National Finals. We'll I have good news, it is coming back! See the message below that I sent to friends on an email list I run.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYdC8TrZHUsIsMt210E8JAX6k8xG9MVhEGfQp2-R39R6OiwC2bzWv2DWhZ_b8kpDnaH2cme3uJLjPGjJFkAkoUlmCI4ZJNSQ_6QFaiY-dMe8EhVvrXP3GtO1wkQLop8o-vifg2ODjCcE/s1600/James+Clark,+Mike+Dixon,+Phil+Farrell,+left+to+right.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYdC8TrZHUsIsMt210E8JAX6k8xG9MVhEGfQp2-R39R6OiwC2bzWv2DWhZ_b8kpDnaH2cme3uJLjPGjJFkAkoUlmCI4ZJNSQ_6QFaiY-dMe8EhVvrXP3GtO1wkQLop8o-vifg2ODjCcE/s1600/James+Clark,+Mike+Dixon,+Phil+Farrell,+left+to+right.JPG" height="243" width="320" /></a></div>
<br />
Kooplisters,<br />
<br />
I've got some good news and wanted to give an update about the Wynkoop. (Sorry Jim - no they are not bringing the Lamb Sliders back. Not yet anyway!)<br />
<br />
Yesterday I met with Lee Driscoll (Wynkoop-Breckenridge CEO), their Director of Corporate Events, the Koop GM, the Head Brewer, and two of their beer sales directors. We met to discuss the Beerdrinker of the Year event, which is going to come back.<br />
<br />
Here is the tentative plan. As you know there has been quite a bit of investment over the past year. (bathrooms, etc.) The Koop has also purchased the former Comedy Works space. They are turning that room into a barrel aging storage area and private tasting room. The plan is to have that room open in time for the GABF.<br />
<br />
The plan is to have a "former BDOTY winner reception" on the Wednesday night of GABF weekend in conjunction with a grand opening of that barrel room. This event will re-launch the Beerdrinker of the Year event. There will be PR, buzz generation, etc. It will also kick off the calling for BDOTY resumes.<br />
<br />
Then the BDOTY National Finals event will be back on track for 2016. Tentatively scheduled for the Saturday after Presidents' Day next year - February 20th 2016.<br />
<br />
So things can change, and nothing is done until it is done, but this is great news. And as the event dates approach I would appreciate your help in promoting these event. (You've always been great at that in the past - thanks!) That will help in maintaining a long term commitment for cool events like this one!<br />
<br />
See you tomorrow night at the Koop!<br />
<br />
Cody<br />
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<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com2tag:blogger.com,1999:blog-7011642429932466943.post-62417784610304842582014-12-10T17:20:00.001-08:002014-12-12T11:48:02.254-08:00The Barrelworks at Firestone Walker<br />
Last summer I received a letter from Frontier Airlines warning that our frequent flier miles were about to expire. Since Frontier pulled out of Billings we have had little reason to use them anymore. But Joycelyn had an idea to put our miles to use and take a long weekend trip to Santa Barbara California. For years we've talked about visiting her cousin and his wife there, so this was a perfect opportunity to take a quick trip to see family and visit some new breweries.<br />
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<b>Firestone Walker Brewing</b><br />
<br />
Whenever I travel to a new location I do some searching for breweries in the area. I knew the Firestone Walker Brewing Company was based in southern California, but did not realize how close they were to Santa Barbara. <br />
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I first discovered Firestone Walker beers on a trip to Northern California about six years ago. Since that time their bottles have become readily available in Colorado. I really enjoy this brewery because their staples are excellent examples of traditional British Ales. <br />
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Firestone Walker was founded in 1996 and has grown rapidly ever since - racking up much praise along the way. Their accolades include individual & overall brewery awards from The World Beer Cup, the Brewers Association, and the GABF. It is also worth noting that Firestone Walker is very unique in their production process. They are one of only two breweries that still employ the famous <b><i>Burton Union System</i></b> (from Burton upon Trent north of London) - a barrel fermentation and blow off system that recirculates wort.<br />
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<b>Santa Ynez Valley</b><br />
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A short drive from Santa Barbara is the town of Buellton where the Firestone Walker Brewery is located. (They also have a facility in Paso Robles) To get there follow highway 154 and climb north out of Santa Barbara up into the mountains. You will ultimately drop into the picturesque Santa Ynez Valley. <br />
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The unique geography of Santa Ynez is created by the only significant stretch of east-west Pacific Ocean coastline between Alaska and Mexico. This anomaly contributes to the valley's Mediterranean climate. The rolling hills, orchards, flora and even soil reminded me of the Tuscany region of Italy.<br />
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There are a number of quaint villages in the valley. After you pass the boutique wine tasting rooms in Los Olivos stop in the beautiful Danish community of Solvang and grab a plate of Aebleskiver. There you can also visit the historic Santa Ines Mission. But you will eventually make your way to Buellton for a visit of the Firestone Walker Brewery. The movie <b><i>Sideways</i></b> popularized this area for wine lovers, now the rapid rise of FW is doing the same for beer.<br />
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<b>The Barrelworks</b><br />
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Firestone Walker's brewery is a large building right off of Highway 101. You can't miss it. The facility serves as both a brewery and a restaurant. When we arrived the place was buzzing with families out for an early evening dinner. There were numerous kids running around. This is an ideal spot for locals to sit down with some good food and enjoy fresh, craft beer.</div>
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But there was another section of the building walled off from the restaurant called the "Barrelworks." Having an inside tip we passed the main bar and headed right for this not-so-well-marked enclosure. The Barrelworks offers $3 three ounce samples of a number of special FW offerings. And it does so in a spectacular setting. <br />
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The quaint area is walled off from the restaurant and provides a close up view of FW's barrel storage facility. There are a number of barrels of different shapes, sizes and origins... even a large <i>foudre</i>. (I've seen these in wineries near Napa. Redwood?) The stainless steel bar and towering wood vessels create the perfect setting to sample some very special ales.<br />
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There were about 20 different beers on tap the day we visited. They were split into two categories: "Wild Ales" and "Strong Ales." Every beer served had spent at least one year in wood. In addition, the Barrelworks offered a few verticals allowing the drinker to see how a specific style of beer matured over one, three, or more years.<br />
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It was obvious that Firestone Walker takes a lot of pride in this bar. They had every detail covered down to extensive notes on each beer served. And the servers were all required to have <b>Cicerone</b> certifications. <br />
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There was one thing that surprised me. It was "happy hour" time on a Friday afternoon, and we were the only patrons in the room. I was shocked. This was a beer lover's dream come true and it was like the clientele in the restaurant didn't even know this area of the brewery existed. Buellton is a small town which may explain the lack of interest in the "beer geek" area. I thought to myself, if this place was in LoDo Denver, or Santa Barbara's Funk Zone, it would be too packed to get a seat.<br />
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<b>Lil Opal 2014</b><br />
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I got the chance to sample four beers in the Barrelworks: the 2013 vintage of their American Wild Red (Agrestic), the Sucaba Barleywine, their XVI Strong Ale, and finally a 2014 Saison called Lil Opal. I'll share the tasting notes I jotted down on the Saison.<br />
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Lil Opal is a <i><b><a href="http://www.2009bdoty.com/2012/11/brettanomyces-and-anchorage-brewing.html" target="_blank">brett</a></b></i> accented Saison aged for over a year in 75% French / 25% American oak. It weighs in at a respectable 5.9% abv. It poured a cloudy pumpkin orange with a tight off-white cap. The aroma was dominated by fresh oak with a slight pineapple tartness. The flavor was much more subtle than the nose would suggest. Lil Opal had a mild, fruity flavor with perhaps a touch of golden syrup character that propped up the body. It finished quite dry which is to be expected from any beer fermented (wholly or in part) by brettanomyces. Overall this was an excellent Farmhouse Ale with a distinct cellar character. <br />
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The other beers I sampled were equally as impressive. If you love barrel aged strong and/or sour beers, do not pass by pass this part of California without a visit to FW's Barrelworks!</div>
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<b>Figueroa Mountain Brewery</b><br />
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For those that did not get their fill visiting Firestone Walker, there is another brewery in this small town. Figueroa Mountain is short drive across the 101 located in a light industrial neighborhood. They make the most of their asphalt and concrete setting. Inside, at the foot of massive fermenting vessels, they have a small bar and tasting room with about 20 beers on tap. And on nice days the beer garden outside is a great place to enjoy a sampler or couple of pints. Their beers range from lagers and Kölsch to wheat beers, and a number of ales - from Pale Ale to Brown. As the brewery moniker suggests their beers are named after local landmarks. <br />
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Figueroa Mountain also has a satellite pub in Santa Barbara's Funk Zone not far off the beach. They offer a similar selection as the brewery. Show up early if you want to get a seat however!<br />
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Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com1tag:blogger.com,1999:blog-7011642429932466943.post-74952380241853646932014-05-01T17:36:00.002-07:002014-05-10T16:29:37.514-07:0016 Beer Misconceptions (Part 2 of 2)<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In my travels and discussions over the years with other beer lovers I've stumbled across some perceptions that are a bit off. They are all basically harmless, but nonetheless it doesn't hurt to point them out. Some of the topics on the list are general, some are specific, and others quite random.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This blog takes a look at 16 common beer-related misunderstandings relating to our favorite drink. I've split this into two posts. This second entry will discuss the final eight. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://www.2009bdoty.com/2014/04/16-beer-misconceptions-part-1-or-2.html" target="_blank">Click here to read Part 1 of 2</a>.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm sure I missed dozens. Do you have any to add? Feedback is always welcome!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To continue...</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>9) </b><b> All Trappist Ales come from Belgium. </b> When I think Trappist, I think Belgium. But not all Trappist beers are from there. <b>Koningshoeven</b> is brewed north of the border in the Netherlands. And two years ago a new player entered the market - <b>Stift Engelszell</b> from Austria. Out of the eight Trappist breweries, the remaining six are indeed from Belgium - three from the French speaking south (<b>Orval</b>, <b>Chimay</b>, and <b>Rochefort</b>) and three from the Flemish north (<b>Achel</b>, <b>Westmalle</b>, and <b>Westvleteren</b>). For more about <a href="http://www.2009bdoty.com/2013/06/stift-engelszell-new-trappist-brewery.html" target="_blank">Trappist breweries</a> please reference my blog post from last year. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(After posting this I was notified by Jim E. that St. Joseph's Abbey in Spencer, Massachusetts also joined the list. I knew they were coming, but didn't realize their Spencer Trappist Ale was out yet. Good catch Jim! And we can all welcome the USA into the Trappist ranks.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRogorduJCx8s8Sm1CRrGIgCGQU9F6fsXn21URsjqmIpJmRnB74ELTP_YuG1bkpTf7vcy7i-dHaoXq25j7M1w2j2gHV0znKfosTGxoh_tddw3KorNSG-ZsYd1Qb9kogo_1AnO1FS8G6GE/s1600/Peroni_and_Cody.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRogorduJCx8s8Sm1CRrGIgCGQU9F6fsXn21URsjqmIpJmRnB74ELTP_YuG1bkpTf7vcy7i-dHaoXq25j7M1w2j2gHV0znKfosTGxoh_tddw3KorNSG-ZsYd1Qb9kogo_1AnO1FS8G6GE/s1600/Peroni_and_Cody.jpg" height="320" width="239" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>10) Wine is harder to make than beer.</b> I'm not out to start a fight here. Nor am I saying beer is better than wine. Nor am I saying fine wine is easy to make. But fundamentally, wine is fairly simple. Grapes already contain sugar, and the skins are covered with yeast. (I know, maybe not the yeast you want, but…) Press the grapes, and let it ferment!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Beer is produced by the fermentation of sugars derived from starch-based material. Typically barley, but also wheat, rye, and to a lesser extent other grains. In other words, a seed needs to be malted and mashed in order to get to the sugars that wine makers start with from nature. Malt production and mashing take precise conditions such as moisture content, pH and temperature. It is a fairly complex and scientific process to perfect the production of a good wort. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Beer may be a commoner's drink, and wine may have an air of nobility, but in reality your Pilsner may have taken more skill to produce than your Pinot. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>11) Germans drink their beer warm. </b> The British are famous for drinking "warm and flat" Ales, but the Germans don't drink their beer warm. I would call it cold/cool. Not ice cold beer out of a cooler like Americans drink at a tailgate, but definitely not warm.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>12) Brettanomyces is bacteria.</b> Actually <i>brett</i> is a form of super-attenuating wild yeast. It is not uncommon for brettanomyces to end up in beers that are also partially fermented by bacteria, so some mistakenly think it falls into this group. Styles such as L<b>ambic</b> and <b>Sour Red Ales</b> are examples of beers fermented with "traditional" brewers yeast, brettanomyces and acid producing bacteria. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you want to learn more about this much loved bug, read my November 2012 entry on <a href="http://www.2009bdoty.com/2012/11/brettanomyces-and-anchorage-brewing.html" target="_blank">Anchorage Brewing and brettanomyces</a>.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>13) Light lagers are not good beers. </b> I am not the biggest fan of mass-produced light lagers. (Though I don't object. My father grows 2-row barley for Coors.) Light lagers, whether mass produced or brewed by your local craft brewer, are in my opinion the most difficult beers to perfect. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Think of a delicate Helles, or brilliantly fresh Pilsner. Those beers need to be clean to allow the yeast to get out of the way and showcase the malt and hops. Any minor flaw will jump out in these beers. Dark ales and hoppy beers on the other hand are more forgiving. Fermentation flaws often get buried underneath stronger flavors. When is the last time you had a "flawed" Porter? </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeP_5nRNmF7AJGJ2oQ94orFWUVPYDdEJKy4LR-g31qHVj-L42vLuV4iU4xMx0v-iMiQmE6siIRA1xT9UGHAe1Gq7xPDAtboB_9C2w7HA4oU_ef_mGaT0UQS4q6r6MA9Vc3gAYGNP8wIs/s1600/Kloster_Muelln.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeP_5nRNmF7AJGJ2oQ94orFWUVPYDdEJKy4LR-g31qHVj-L42vLuV4iU4xMx0v-iMiQmE6siIRA1xT9UGHAe1Gq7xPDAtboB_9C2w7HA4oU_ef_mGaT0UQS4q6r6MA9Vc3gAYGNP8wIs/s1600/Kloster_Muelln.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kloster Mülln (Monastery) in Austria</td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm not saying it doesn't take skill to make that over-the-top IPA, I'm just saying light lagers are the most challenging beers to brew. That is my opinion anyway.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>14) Beer and religion don't mix.</b> I think this perception comes from religious teetotalers. We all know one. But I completely object to this generalization. If not for the church beer would definitely not be what it is today. Monks were of the few learned people of their times, and their science, experimentation and documentation helped perfect brewing practices. We owe our great ales & lagers largely to their effort, trials and tribulations. And think of the most sought after beers today. Tops on that list has to be <b>Westvleteren</b> - brewed by monks.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Additionally, religion would not be as strong as it is without beer. The church (often intertwined with the ruling powers) controlled beer production and distribution in much of the old world. This strengthened their establishment. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Throughout history religion and beer have gone hand in hand.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>15) Bock beer comes from the bottom of the barrel.</b> I've even read this in reputable bar guides. I don't even really know what it means. Is the thought that the stronger/thicker beer settles to the bottom? </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bock beers are simply stronger, higher gravity beers. They are brewed like any other beer. (By German law to be classified as a Bock the wort requires a minimun starting gravity of 1.064, and 1.072 for a Doppelbock.) </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The only other explanation for this misnomer that I can think of is that most Bock beers are lagers. (though there are Weizenbocks) Germans call lagers <i>untergärig</i>, which means "bottom fermented." This simply refers to the slow, cool fermentation carried out by yeast that have settled. In the old days I suppose <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGg8vkK8fJB-TugSM5K1XMfT-YFwLmRvSEYroOGD3hi0q58c-WxMFLNYXNcTsC7jPYzQwjJI2nuLO1ofSHS7VyOkx8rgTocI6gVG0_BzpLReXDz64ngNMkV_H1nnXTx0on7-jKPrS2LY/s1600/Cantillion.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGg8vkK8fJB-TugSM5K1XMfT-YFwLmRvSEYroOGD3hi0q58c-WxMFLNYXNcTsC7jPYzQwjJI2nuLO1ofSHS7VyOkx8rgTocI6gVG0_BzpLReXDz64ngNMkV_H1nnXTx0on7-jKPrS2LY/s1600/Cantillion.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times;">"Funky" Cantillon Lambic in Belgium</span></td></tr>
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this would mean settled to the bottom of the barrel. But the bock beer we drink is racked off this yeast before packaging, just like any other beer.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>16) All sour beers are awesome!</b> Just because a beer is funky or sour does not mean it is good. Just like hoppy beers, sour beers still require balance. And some beer souring bacteria (like enterobacter) are down right sickening. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Some of the world's greatest beers make use of spontaneous fermentation and/or barrel aging. These practices lead to inoculation by brettanomyces and other souring microorganisms. But funk alone does not guarantee greatness - or even drinkability. Sour beer brewers should prepare to get an ear full if you want a Belgian lambic brewer to critique your beer!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Well that concludes my list of 16. Did I miss any? I'm sure you have some to add… please comment!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com30tag:blogger.com,1999:blog-7011642429932466943.post-87362742913955084532014-04-16T18:39:00.000-07:002014-04-18T11:34:05.345-07:0016 Beer Misconceptions (Part 1 of 2)<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In my travels and discussions over the years with other beer lovers I've stumbled across some perceptions that are a bit off. They are all basically harmless, but nonetheless it doesn't hurt to point them out. Some of the topics on the list are general, some are specific, and others quite random.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This blog takes a look at 16 common beer-related misunderstandings linked to our favorite drink. I've split this list into two posts. This first entry will discuss one through eight, and in two weeks I will finish off nine through 16. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm sure I missed dozens. Do you have any to add? Feedback is always welcome!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here we go...</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>1) Fresh beer is better.</b> Anheuser Busch has spent millions of dollars drilling this into our heads. Why? Partly because for beer, being like bread, this theory is typically correct. But mostly because their beer turns over so fast they don't need to worry about anyone buying an old Budweiser. Imports, on the other hand, are often three months old before they get to the US. It is a smooth way to get consumers to favor their product.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As a rule of thumb, filtered, light (in alcohol) beers are best fresh. But many bottle conditioned, strong beers are worth laying down and will build character - some improving for several years.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2) Fruit and honey make beer sweet. </b> This misconception probably stems from the fact that many fruit and/or honey beers are sweet. But that sweetness typically comes from artificial flavoring or added sugars. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The sugars in honey and fructose from fresh fruit are simple sugars and readily fermentable by brewer's yeast. They tend to dry beer out, not sweeten it. (Think of a dry Belgian Triple, typically made candy sugar added to the boiler.) Honey and fruit may add character, but not body nor sweetness after being fermented out.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>3) Pilsner Urquell is dry hopped. </b> This Czech lager has a beautiful Saaz noble-hop aroma. So it must be dry hopped, right? (Aren't all hoppy beers...) This is not the case. Urquell is not even late hopped. The final of three hop additions comes around 20 minutes before knock out. This Czech brewery does use a technique known as "first wort hopping." Hops are added to the thick first runnings before the wort is even boiled. These running are more acidic, and many attribute that fresh hop flavor to this process. (Counterintuitive, but it seems to work.)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I've had numerous pilsner clones that are dry hopped, and most of them are good, but they do not taste true to style. And just because a beer exhibits a great hop aroma and flavor that does not necessarily mean it was dry hopped.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>4) Dark beers are "stronger" than light beers.</b> In my Beer 101 class I have a quiz question. Which beer contains more alcohol: a) Miller Lite or b) Guinness Stout? Lite is 4.3% abv, while Guinness is 4.2%. Darkness in beer comes from highly kilned malts such as crystal, chocolate, black patent and roasted barley. It does not take a lot of roasted barley to turn a beer quite dark.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyXYFgPbwYzxj0D6YbNEO5XT7pdsJnVEr2u4j1M9fy_7ErJDrF8190-_Zn3r-wj7x-zG57JuEXdplxeao535ljoNgrgFaRUJIqErBM23KIGfBd-1k-NaJhvgH6hd2h5tTebu6Fccdx4o/s1600/Oktoberfest.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyXYFgPbwYzxj0D6YbNEO5XT7pdsJnVEr2u4j1M9fy_7ErJDrF8190-_Zn3r-wj7x-zG57JuEXdplxeao535ljoNgrgFaRUJIqErBM23KIGfBd-1k-NaJhvgH6hd2h5tTebu6Fccdx4o/s1600/Oktoberfest.JPG" height="270" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Alcohol comes from the amount of sugar in the wort. That sugar could be derived from light or darker malts. Light beers can be quite strong (IPAs, Triples) and dark beers can be quite weak (Mild, standard Stout).</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>5) All of Germany is Bavaria. </b>When most Americans think of Germany they have images of Maß swilling groups of Lederhosen-wearing men in big tents. And this is what you would see if you were to visit Oktoberfest in Munich. But wear your Lederhosen up north where Beck's or Wahrsteiner are brewed and you'll get laughed out of town. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bavaria is the undisputed beer capital of Germany. From per capita consumption, number of breweries, festivals, etc. Bayern is the place to be. But west and northern Germany also have strong beer traditions (think Pilsner, not Helles), though culturally much different than the stereotypical American image of Bavaria.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>6) Jimmy Carter was a lousy president.</b> Well, I don't really want to get into politics here. And trust me, I'm not going to stick up for Carter's record. But not all four years of his presidency went to waste. In 1978 Jimmy Carter did sign a law that essentially legalized homebrewing at the federal level. That is why many homebrew shops to this day will have a picture of Jimmy Carter with a halo over his head. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4O4XHbY4LsJcO7ztlqr7BcGIrFVbovPpyS4tGFgNNli5cUGAGtXhVUK0P-r9_bp4KEYSYKeHJQdrRrXTjt5QQ2L6S8iP7B4EHoy2Aa8Thg0GEpW3AyDSF9Vgn2Lv2sAn37HwVzPgjAM/s1600/Jimmy_Carter_Homebrew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4O4XHbY4LsJcO7ztlqr7BcGIrFVbovPpyS4tGFgNNli5cUGAGtXhVUK0P-r9_bp4KEYSYKeHJQdrRrXTjt5QQ2L6S8iP7B4EHoy2Aa8Thg0GEpW3AyDSF9Vgn2Lv2sAn37HwVzPgjAM/s1600/Jimmy_Carter_Homebrew.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(On a side note, even after this law passed, many states still barred or limited Homebrewing in one manor or another. The <b>American Homebrewers Association</b> has lobbied for years to make homebrewing legal throughout the United States. And last year they finally achieved their goal. Mississippi and Alabama were the last two states to legalize homebrewing. The Alabama law went into effect in May of 2013 and the Mississippi law went into effect in July of 2013. Nice work AHA!)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>7) Winning the <i>Beerdrinker of the Year</i> competition is about how much or how fast one can drink.</b> Many people have asked me questions like, "How much did you have to drink?" For those that have been to the competition, they know chugging beer has nothing to do with the honor. BDOTY is about passion, knowledge, sensory perception, being an ambassador, and a bit of wit. I think that sums up the major points. To give people an idea of what it takes to compete I refer them to my <a href="http://www.2009bdoty.com/p/beer-resume.html" target="_blank">Beer Resume</a>. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>8) Homebrew is not as good as craft beer.</b> Not many of the craft brewers in the US are classically trained. Most graduate from the homebrewer ranks and go pro. In theory these guys would be the best of the best. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">With that said, home brewers have some advantages over the "big" guys. Brewing six-gallon batches of beer instead of 600 allows the little guys to experiment more. In addition, money is no object. What is another 40% expense in ingredients, when it is still relatively cheap to brew your own, and time is typically the homebrewer's biggest investment. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Finally, home brewers are not bound by inflexible brewery configurations. Expensive craft systems are typically of high quality, but also may limit process flexibility. Homebrewers can step mash, decoction mash, make their own hopbacks, etc. There is just a lot more options from batch to batch on a home system.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'd put the best homebrews up against the best craft beers any day. Are there any judges out there that have worked both the AHA Nationals and the GABF? I'd like to hear your comments.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Well, that wraps up my first eight beer-related misconceptions. Come back in two weeks for the second half of this column. In the meantime enjoy a nice Maibock to celebrate the break of spring!</span><br />
<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com1tag:blogger.com,1999:blog-7011642429932466943.post-48823299878327033092013-10-10T17:38:00.000-07:002013-10-11T08:14:49.939-07:00Pro-Am Saison<br />
<b>GABF or bust</b><br />
<br />
I was lucky enough again this year to collaborate with the Wynkoop on a GABF Pro-Am entry. For those of you that are not aware, The Great American Beer Festival is the world's largest beer event (based on number of beers available) and takes place every
fall in Denver - this year October 10-12th. (<a href="http://www.greatamericanbeerfestival.com/">http://www.greatamericanbeerfestival.com/</a>)
A few years ago the GABF added a new "Pro-Am" match up. This
competition allows homebrewers to partner with a craft brewery to scale
up one of their BJCP-certified award-winning beers. Out of the 3,000+ beers available at the GABF, there are only 100 Pro-Am entries. Those 100 are judged against each other for gold, silver, and bronze medals. In addition, the winner is eligible to compete against all of the other beers at the GABF for best in show.<br />
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Last
year my homebrewed Saison took first place at an American Homebrewer's
Association's (AHA) sanctioned competition. After winning, I hit up Wynkoop brewmaster Andy Brown to see if he wanted to enter another Pro-Am. Andy and I have collaborated on two of these in the past - a Dunkles in 2009, and a Belgian Quad in 2011. Our Dunkles turned out excellent. The Quad, on the other hand, never quite made it to the GABF. This massive beer could never quite attenuate in time to make the September deadline. So now, years later, it is still aging in <i>brett </i>infused oak barrels in the Wynkoop cellar drying out and working up more character. (When it hits the tap, I'll let you know.)<br />
<br />
<b>The great yeast experiment</b><br />
<br />
Belgian Saison is a broad category of beers with roots in Wallonia - the southern, French-speaking part of Belgium. Saisons range from golden to amber, light to strong, spiced to unspiced. But most are dry and highly carbonated. Another characteristic I would assign to the Saison style is, like many other Belgian ales, it has a strong yeast character. Yeast selection and how those yeast are handled often defines the finished product.<br />
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Since yeast character was so critical to the beer we were looking to produce, Andy suggested we partake in a yeast experiment to identify the perfect strain for our Pro-Am entry. We split up scouring different yeast suppliers for various Saison, Farmhouse, Biere de Garde, and Ardennes strains. In the end we had rounded up seven different varieties. One Friday after work I headed to the Wynkoop as usual. That day Andy had brewed a light wort for one of their beers, and pulled off 14 one-gallon jugs of the sweet liquid for our experiment. After I arrived, we got together and pitched half of each strain into two jugs - one to be fermented warm, while the other cool.<br />
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Two weeks later the test batches had fermented out and it was time to sample each and seek out the starter with the best character for the type of Saison we were shooting for. It is worth noting that temperature has a profound impact on how yeasts behave. It changes the concentration of phenols & esters, impacts turbidity, influences color, and alters attenuation - to name a few qualities. It definitely was a learning experience for me. These are things I already knew, but never had the resources to attempt a yeast experiment on this scale. <br />
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After Andy and I both sampled and took notes on each of the 14, we selected the "French Saison (S-11)" strain from one of the Wynkoop's commercial suppliers. The warmer fermented batch was preferred by both of us. I do not know with 100% certainty, but I think it is safe to say this strain is similar to Wyeast's 3711. With that said, even the same single cell source can morph over time once split among suppliers. To sum up - our yeast had been selected.<br />
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<b>My recipe</b><br />
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As most of you know, I tend to be a fan of simplicity. Some of the best beers in the world are single malt (Helles, Dunkles, etc.), and/or single hop beers (Saaz for Pilsners - as an example). Plenty of complexity can be achieved with simplicity. Well... this recipe runs contrary to that line of thinking. Sometimes there is nothing wrong with brewing one of those "everything but the kitchen sink" type of beers.<br />
<br />
My Saison was inspired partially by <b>Karmeliet Tripel</b>, which employs three cereal grains in the mash - barley, wheat and oats. I also used these three grains, as well as a number of specialty malts to round out the grist. This recipe has a little bit of everything. Here it is (scale to your system and needs):<br />
<i><br /></i>
<i>Grain Bill:</i><br />
<br />
<ul>
<li>71% Weyermann Pils</li>
<li>8% Weyermann Wheat Malt</li>
<li>5% Quaker Oats</li>
<li>5% Gambrinus Light Munich</li>
<li>4% Gambrinus Honey Malt </li>
<li>3% Weyermann Crystal Wheat</li>
<li>2% Weyermann CaraMunich III</li>
<li>2% Castle Special B</li>
</ul>
<i>Mash:</i><br />
<br />
Mash for 30 minutes at 122 degrees F then raise to 150 degrees F for 40 minutes. Mash out as needed to suite your system.<br />
<i><br /></i>
<i>Boil for 75 minutes:</i><br />
<br />
<ul>
<li>1st hop addition: sufficient Mt. Hood or Hallertauer to result in 15 IBU (60 minutes)</li>
<li>2nd hop addition: sufficient Mt. Hood or Hallertauer to result in 15 IBU (30 minutes)</li>
</ul>
<br />
Very lightly spice with fresh crushed coriander at knockout<br />
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<i>Fermentation:</i><br />
<br />
Ferment in the low 70s with Wyeast 3711 - French Saison.<br />
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<i>Target gravities:</i><br />
<br />
O.G. 1056<br />
F.G. 1007 (try to really dry it out)<br />
<b><br /></b>
<b>Tres Bon Saison</b> (name of our beer)<br />
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So how did our Pro-Am experiment turn out? What does it look like, smell like, how does it taste? Not telling! You'll have to judge for yourself. This beer will be on tap Saturday at the GABF Pro-Am section (usually right up front near the entry), and it will also be available at the Wynkoop until supplies last. I hope you get a chance to sample a few, and I welcome your feedback. Enjoy!<br />
<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com1tag:blogger.com,1999:blog-7011642429932466943.post-7569900280778222872013-09-28T10:06:00.000-07:002013-09-28T10:06:28.984-07:00Birra in Italy<br />
Last week my wife and I returned from a trip to Europe. On this vacation we spent a majority of our time in idyllic Italy. A visit to <i>Italia</i> has been on our list for over a decade now, and we finally made it happen. <br />
<br />
I must admit the trip was not planned around beer - rather sightseeing, history, and leisure, but like all of our travels beer ended up in many of our activities. So with that said, this blog is not based on extensive research into the Italian beer culture, rather a more passive, tourist's perspective on the scene.<br />
<br />
In preparation for our trip I naturally started reading up on Italy, as well as solicited advice from friends that have been there before, and in one case born and raised there. I knew that wine was the undisputed drink of choice among Italians. Italy is located squarely in the wine-belt. (Tuscany is better suited to growing grapes than barley or hops.) But I had also heard from many Italy-visiting-veterans that, like other parts of the world, the craft beer movement was taking hold there too.<br />
<b><br /></b>
<b>When in Rome...</b><br />
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Our first stop on this trip was Rome. Here is some background. We worked all day Friday, caught an evening flight to Europe (Rome via Frankfurt), and arrived on Saturday
afternoon. After checking into our B&B we took the subway to
the Spanish Steps and walked down to the Trevi Fountain. After fighting
our way through all the other tourists, we headed toward Piazza
Navona. Both of us were hungry, tiered, and thirsty, so we stopped at a
quaint pizzeria in a narrow alley. We sat at a small table out front,
and after two long days we finally got a chance to relax. This place
really hit the spot. The salami pizza we ordered was excellent, and
never before has a <b>Nastro Azzurro</b> tasted so good! We were hot and the beer was cold and refreshing. Weather is a major influencing factor on local styles around the world - and Italy's Mediterranean climate steers people toward beers like Peroni.<br />
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This was my first impression of Italy. Good food, friendly service, and a gold lager that was quite satisfying. I must admit that I expected a city where everyone would be drinking wine. I suspected there would be times when we may feel out of place. (My wife does not drink much alcohol at all.) But to my pleasant surprise, I saw as many people enjoying beer as Chianti. Almost all restaurants had something on tap (typically Peroni or Moretti), and were more than happy to serve it with their fine cuisine. No dirty looks or anything. A pleasant surprise. <br />
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<b>No Open Container?</b><br />
<br />
There was another interesting thing about Italian regulations that I quickly discovered. When purchasing a bottle at the grocery store, or at a cart on the street, the merchant typically asked if I wanted it opened. That is right, walking around with an open container is no problem over there. This was actually very nice. We could continue to do more sight seeing after dinner, with a beer in hand, and not worry about being questioned by the authorities.<br />
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One minor warning when purchasing beer - just be cautious of "Doppio Malto" beers that are ubiquitous at these markets and stores. The name conjures notions of Doppelbock (think Moretti La Rossa), but many of them, some foreign, more closely resemble malt liquor (think Colt 45) than Salvator. Otherwise, drink away and have fun getting lost in the maze of Rome's narrow streets.<br />
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<b>Craft Beer Scene </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Caffetteria Aristocampo</b></td></tr>
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One has to seek them out a bit, but there are excellent beer pubs and breweries hidden throughout the city. You may have to pass several <i>Trattorias</i> serving mass produced lager to get to them, but they do exist. My experience was that these pubs tended to cater to a younger crowd. Some were "sports bar" themed, and some worked to attract tourists seeking out unique and specialty beers.<br />
<br />
I admit, I spent more time at the Vatican and Colosseum in Rome than seeking out beer havens, so take my less-than-extensive-list of recommendations with a grain of salt, but there are a few places I would suggest visiting. And the nice thing about Rome, these establishments are all walkable and not too far from the center of town. <br />
<br />
<ul>
<li><b>Bir & Fud</b> (<a href="http://birandfud.it/">http://birandfud.it</a>) - Note, does not open until 6:30 pm.</li>
<li><b>Ma Che Siete Venuit A Fa'</b> (<a href="http://football-pub.com/">http://football-pub.com</a>) "What did you come here for?"</li>
<li><b>Caffetteria Aristocampo</b> - in front of the Santa Maria della Scala church on Via della Scala. In addition to Italian staples, they serve Peroni Grand Reserve and Franziskaner Weissbier.</li>
<li><b>Open Baladin Roma</b> (<a href="http://www.baladin.it/">http://www.baladin.it/</a>) - In the lively Campo de Fiori area</li>
</ul>
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<b>North to Tuscany</b><br />
<br />
After three days in Rome we rented a car and drove north into Tuscany. We stayed at a picturesque winery on a remote hillside near Siena. This location was our base for several day trips and excursions. The countryside of Tuscany was beautiful, carpeted by vineyards and hilltops capped with medieval towns. From Siena we made the winding trek through the scenic Chianti region that eventually led us to Florence. Florence is another 'must see' town in Italy - renaissance architecture, famous museums, and a cultural center of the world. Like most other famous Italian towns, it is also packed with tourists. So after soaking up some art, history, and spectacular views from the top of the Duomo, we headed away from the masses toward the train station to the <b>Mostodolce</b> brewpub. <br />
<br />
Mostodolce was buzzing with a young vibe and casual atmosphere. (a few dogs too) The bar opened onto the street making the place feel bigger than it was. Technically it is not a brewpub. The owners brew the beer outside of town and have the finished product trucked in for their thirsty guests. <br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Mostodolce's Owner and Berwer</b></td></tr>
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Their menu provides detailed descriptions of several of their beers, though watch out because many of them are seasonals and may not be available. Pay attention to the chalkboard left of the faucets for the beers currently on tap. There were four when I visited.<br />
<br />
My first beer was an <b>A.P.A.</b> I asked the owner what that stood for and she said, "American Pale Ale." I guess in some parts of the world, our hoppy Pale Ales have become so famous that "America" has replaced "India" in this style's name. This beer poured a clear gold color topped with a cream head. On the nose it had a fresh sent of light grain (Maris Otter?) with a sturdy hop backbone of citrus and passion fruit. New Zealand hops dominated the flavor growing stronger and more pungent as the beer warmed. The finish was crisp and long with more hop character and just a touch of diacetyl. Overall well balanced. What I would call a "light" IPA, but with hops from the southern hemisphere. What about the name - APA? Sounds fine to me.<br />
<br />
My second beer at Mostodolce was their flagship English Bitter, <b>Christian</b>, named after the brewers' son. I really enjoyed this beer too - a rich copper color, hints of caramel, earthy hops, minerally character, and a toasty finish. This ale had a bit of everything. In fact it was so well rounded, after reviewing my notes, the <i>flavor wheel</i> I scribbled was almost a symmetric circle - with only a dent/absence in the <i>sour</i> radius.<br />
<br />
I spoke with the co-owner (pictured), and she said she and her husband
are doing great business and intend to expand their distribution to
other establishments. So if you are in Florence, stop and check them out. And keep an eye out for Mostodolce beers in other establishments too.<br />
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<b>Südtirol or Alto Adige?</b><br />
<br />
After leaving Tuscany and short visits in Cinque Terre (a must see) and Venice, we headed further north toward the Austrian border. The number of breweries in Italy is rapidly expanding, and if you look at a map, you'll notice a disproportionate number are located in the north. This is not a coincidence. The terrain of the Alps and cooler temperatures lend themselves to beer. History in the region also plays a significant role.<br />
<br />
My wife and I spent a couple of nights in Kastelruth (Castelrotto) outside of Bozen (Bolzano) soaking in the awe-inspiring scenery of the Dolomites. This semi-autonomous region, Südtirol, known as Alto Adige in Italian, is predominantly German speaking. Südtirol was part of the Austrian Hungarian Empire until the end of the First World War when it was annexed by Italy. The Third Reich left this province alone due to Mussolini's cooperation during World War II. So there you have it... to this day Austro-Bavarian people living in Italy. Today, this region is seeking total independence. The feeling appears to be somewhat mutual since most Italians I spoke with did not recognize this province as part of "real" Italy. Nevertheless, Alto Adige <i>is</i> part of Italy.<br />
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Culturally this region has much more in common with the German-speaking north than the rest of Italy to the south. Not surprisingly, the beer scene here bears a similarity to that of Austria and Bavaria. Many towns have their own breweries, and the beers tend to fall into more standard styles that would be expected north of the Alps. Styles such as Pils, Helles, Dunkles, Bockbeir and Weizen.<br />
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The <b>Forst</b> brewery is quite popular in the region. In their hometown of Meran (Merano) they have a large Biergarten. Their beer can be found allover, including <b>Restaurant Forstbräu</b> in Bozen. This gastropub is across the street from <b>Hopfen & Co</b>. - the home of <b>Bozner Bräu</b>. Around the corner from these two beer havens is the <b>Paulaner</b> <b>Stuben</b> restaurant. As you can see there is heavy concentration of good beer in central Bozen.<br />
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My wife and I pulled up a table out front at Hopfen & Co. Our seats offered great people watching. There was a bakery stand on the street directly in front of us selling all sorts of fresh goods including large pretzels. A perfect accompaniment to the great beer we were drinking.<br />
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My first round was a <b>Bozner Bier Helles</b>. A Helles it was, though more specifically I would put it in the <b>Kellerbier</b> category. It was a hazy light-gold color (unfiltered) with a beautiful fresh decoction mash aroma. It had a slightly fruity character from the malt and a light, sweetish finish. Very enjoyable. My second round was their <b>Dunkles</b>, which was equally enjoyable, though I failed to take any tasting notes. Before moving on I had to try their Weizen, served in the traditional Weißbier glass, and also tasting very traditional - true to style.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Brewhouse at Hopfen & Co (Bozner Bier)</b></td></tr>
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<b>You can find great beers in Italy </b><br />
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This concludes my not-so-scientific observations of the Italian beer scene. No, Italy is not Colorado or Franconia, but few places are. Whether it was a mass-produced light lager on a hot day, or a Hefeweizen up north, I really enjoyed my beer drinking experiences on <i>the boot</i>. If you get a chance to visit Italy, make sure and indulge in fine cuisine and excellent wines. And don't forget that good beer can also found... even in this country squarely in the wine belt. Enjoy.<br />
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<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com2tag:blogger.com,1999:blog-7011642429932466943.post-10024272187701378962013-06-27T07:52:00.002-07:002013-06-27T20:54:35.113-07:00Stift Engelszell - A New Trappist Brewery!<br />
I have always prided myself in having solid knowledge of the Trappist breweries. So I was a bit surprised on a recent visit to the liquor store when I noticed a new beer that I had never seen before<b>. </b>It was an Austrian beer "brewed with honey." The origin was a brewery that I had never heard of - <b>Stift Engelszell</b>.<b> </b> Should I spend the $7 for a 1/3-liter bottle? Probably. And then something really caught my eye. I noticed the <i>Authentic Trappist Product</i> logo. What? <br />
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There are only seven Trappist breweries, and none of them are anywhere near Austria. I was a bit embarrassed that I had no idea that the beerworld's most famous and exclusive club had added a new member. Now my "probably I should buy a bottle" turned to definitely! <br />
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<b>About Trappist Breweries</b><br />
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The Trappists are a Roman Catholic religious order comprised of both nuns and monks. The name originated in the 17th century from La Trappe Abbey in France's Normandy province. As a general rule they will only speak when necessary, but they are not completely silent. They also have a reputation of being great brewers. Monastic breweries of various religious orders have existed throughout Europe for centuries, but the Trappists are arguably the most famous. <br />
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There are a lot of beers with monks on the label. None of these are authentic Trappist beers. Not that there is anything wrong with them, most are superb, and some even world class. Many are brewed for an Abbey, or have historic religious ties, but that alone does not make them Trappist.<br />
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The best way to make sure you know what you are buying is really a Trappist beer - search
for the hexagonal "Authentic Trappist Product" logo. This not only goes
for beer, but for other products from monastery as well such as wine and cheese.<br />
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There are a few requirements that an authentic Trappist beer must meet:<br />
<br />
<ul>
<li>The beer must be brewed within the walls of a Trappist monastery.</li>
<li>The beer must be brewed by the monks themselves or under their direct supervision.</li>
<li>The brewery is of secondary importance within the monastery.</li>
<li>The brewery is not intended for profit making purposes - proceeds fund living expenses, and any remaining revenue is donated to charity to help persons in need.</li>
</ul>
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Prior to last year there were seven Trappist breweries. Six in Belgium - three from the French speaking south <b>(Orval</b>, <b>Chimay</b>, and <b>Rochefort</b>) and three from the Flemish north (<b>Achel</b>, <b>Westmalle</b>, and <b>Westvleteren</b>), and one brewery across the border in the Netherlands (<b>Koningshoeven</b>). I've visited Belgium several times, and have had pleasure of visiting the ruins of Orval and drinking their namesake in the pub out front. It was truly a treat. Some day I hope to have a chance to visit the others.<br />
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<b>Stift Engelszell</b><br />
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Last year the Trappist brewery at the Abbey of Engelszell, located in Engelhartszell Austria, resumed production (ceased in 1929), met the requirements to distribute authentic Trappist ale, and became the eighth Trappist brewery. Austria is not near Belgium, the epicenter of Trappist brewing, but there are several other monastic breweries in this country as well as neighboring Bavaria. So Stift Engelszell joining the club should not be a major surprise.<br />
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The beer I sampled was <b>Gregorius</b>. Ratebeer.com categorizes this beer as an "Abt/Quadrupel" and Beeradvocate.com considers it a "Belgian Strong Dark Ale." The monks themselves call this beer "ein dunkles Trippel." (A dark Trippel) Their description of Gregorius is very interesting because the Trippel style is almost always pale and strong. Gregorius is strong, though not pale. I've never seen or heard of a "dark Trippel."<br />
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Another interesting tidbit is the use of honey in Gregorius. Austria borders Bavaria, the home of the famous <i>Rheinheitsgebot</i>, which outlaws adjuncts such as honey. So this seemed odd at first, though on the other hand, many of the Trappist cousins northeast in Belgium use candi sugar to boost alcohol and lighten the body of their beers. So I suppose its use by this monastery should not be too shocking.<br />
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<b>Gregorius Tasting Notes</b><br />
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Gregorius pours a Porteresque dark with a beige head. It is almost opaque. The nose is earthy with a faint roasted character. There is also a hint of dark fruit - more noticeable as the beer warms. The <br />
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<tr><td class="tr-caption" style="text-align: center;">Cody's Flavor Wheel</td></tr>
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flavor is fairly clean with some malt sweetness that gently fades into notes of dark grains. Full carbonation gives Gregorius a 'fluffy' mouth-feel. There is no discernible hop character. This 9.7% abv Trappist finished quite dry and chalky. It is brewed with honey, which may contribute to the considerable dryness. (Honey is readily fermentable by brewer's yeast leaving little body behind.)<br />
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My impression was that Gregorius seemed like a roasty Baltic Porter. Not that the 'legacy' Trappist ales fit nicely into any box (though beers like Rochefort and Westvleteren have similarities), but Gregorius struck me as a bit different. It is definitely the darkest and roastiest of any of the Trappists. It is also the only beer in the exclusive group that is fermented with honey. Though many of the other Trappists use candi sugar. It may take a while to get used to, but I think Gregorius will be a fine addition to a very exclusive club.<br />
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<b>Here Comes Benno</b><br />
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Stift Engelszell has also released a second beer called <b>Benno</b>. I have not found this beer in the Denver area, but reviews of it exist on the Internet, so it is already generally available. According to the Stift Engelszell website, this beer has only been in distribution since May 30th of this year.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ruins at Orval</td></tr>
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Benno is a 6.9% abv "Helles Dubbel." (Light Dubbel) To me this seems like an oxymoron. In general Dubbels are dark beers, and Trippels are light beers. Though, for whatever reason, Stift Engelszell has decided to buck this trend. And just for reference, Quads are typically dark again. Single, Dubbel, Trippel and Quads follow ascending alcoholic strength while alternating colors.<br />
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For those of you that speak German and would like to learn more about this Trappist order and their products you can visit <a href="http://www.stift-engelszell.at/">http://www.stift-engelszell.at</a>. It is interesting to note that in addition to beer the order also sells liquor, spiked chocolates, cheese, honey, honey vinegar, and Trappistenmet (honey wine/mead). It appears that their brewery may be young, but they have a long history in fermentation and cheese making.<br />
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Enjoy the newest and eight Trappist brewery, and let me know if and where you have been able to find Benno.<br />
<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-46945335577852193732013-04-11T17:48:00.000-07:002013-04-13T09:54:43.757-07:00Fuller's ESB (Back to the Basics)<br />
<b>Back to the basics </b><br />
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From time to time I like to write about the beer staples. World class beers that are not over the top.<br />
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In this era of craft brewing where we can get carried away with spices, extreme alcohol, 100 IBU citrus bombs, imperial oak-aged beers fermented with wild yeast and bacteria, it never hurts to step back and remember what got us here. (By the way, I'm currently drinking a delicious <a href="http://www.firestonebeer.com/beers/products/double-jack-winter-2011" target="_blank"><b>Firestone Double Jack Imperial IPA</b></a> - 9.5%/100IBUs, so yes, I do love these beers too.)<br />
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When you visit the countries that taught us how to brew and ask for <i>"ein Bier bitte," </i>or<i> "I'll have a pint</i>," you are sure to end up with a local session beer. Depending upon where you are this could be a Helles, Bitter, Kölsch, Alt, or possibly a Pils. (you get the picture) These offerings are refreshing and drinkable, and yes, many of them are also widely recognized as world class beers!<br />
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In this blog, I'll cover one of my favorite English staples from Fuller's Brewery.<br />
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<b>Fuller's ESB</b><br />
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When traveling in Europe I tend to prefer smaller towns to large metropolises. One exception to this tendency is London. I love London. And one of my favorite local breweries is Fuller's.<br />
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Fuller's Brewery is headquartered in the west London suburb of Chiswick and has been around for over 150 years. Arguably their most famous beer is Fuller's ESB - Extra Special Bitter. In the US it is now common to see ESB's on tap and sold in stores. But this is a relatively new style. In fact the style did not exist until 1971 when Fuller's first put this name on a beer. Up until that time in England there were Bitters and Special Bitters. Extra Special did not exist. Fuller's is <i>the</i> ESB.<br />
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Fuller's Brewery has won numerous awards over the yeas, and their ESB has been especially successful. This beer has taken CAMRA's Best Strong Ale award a record seven times! Now a bit about the fine Ale.<br />
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<b>Tasting Notes</b><br />
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<b>Beer:</b> Fuller's ESB<br />
<b>Style:</b> ESB/Strong Bitter<br />
<b>Alcohol: </b>5.9% abv<br />
<b>ratebeer.com:</b> 96/100 (overall/style)<br />
<b>Suggested glass:</b> traditional English pint<br />
<b>Website:</b> <a href="http://www.fullers.co.uk/">http://www.fullers.co.uk</a><br />
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This beer pours a rich red copper color with a light cream head. It is beautifully clear and appetizing. ESB's aroma is a pleasant blend of earthy/grassy English hops and toasty Pale Ale malt. The Northdown, Challenger, and Goldings hops used are quintessentially British and have the typical spicy, earthy character of the hops grown over there. This is decidedly different from the citrus and pine characteristics found in most US hops that end up in the Bitters and Pale Ales on this side of the Atlantic.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cody's Fuller's ESB Flavor Wheel</td></tr>
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The body is light and refreshing as to be expected. Its flavor is a well-balanced combination of malt and a sturdy, but never overwhelming bitterness. There is a slight caramel malt sweetness and a touch of toffee to counter balance the bittering hops. A wonderful fruity yeast character is present throughout.<br />
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Fuller's ESB has a well rounded, long and smooth finish with more fresh late-addition hops (Goldings?), clean malt, and the typical English mineral-character. There is just a slight touch of diacetyl left over from fermentation. As the beer warms, the "butterscotch" will become more noticeable. This adds yet another dimension of complexity to this fine ale.<br />
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These tasting notes come from an evening session last month. The 12-ounce bottle was purchased here in Colorado. Of course in London you'll experience a fresher version. If you get the chance drink this beer on cask at a pub it will be served "warm and flat" and have a bit less alcohol. (by design) <br />
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Another great beer by Fuller's is their London Pride, which is a touch lighter yet. It weighs in at 4.7% abv. London Pride is very typical of the Special Bitter style. I also love the other major brewery in London - <b>Young's</b>. Their beers are getting more difficult to find in Colorado, but their <b>Bitter</b> and <b>Special London Ale</b> are classics. Young's yeast happens to be one of my favorite - being very lively and fruity.<br />
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I hope you enjoyed the review. And the next time you are at the liquor store, don't forget about those wonderful "session" beers out there. Many of which, by the way, happen to be world class - just like Fuller's ESB! <br />
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<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-56849391106561327702013-02-25T18:29:00.000-08:002013-02-25T18:29:14.565-08:00Congratulations Warren Monteiro - 2013 Beerdrinker of the Year<br />
Some of the greatest beer minds in the country gathered at the Wynkoop Mercantile Room on Saturday for the National Finals of the 2013 Beerdrinker of the Year competition. I had the honor of being a judge (for the fourth straight year) along with outgoing champion J. Wilson, Wynkoop head brewer Andy Brown, Ginger Johnson – <a href="http://www.womenenjoyingbeer.com/" target="_blank">Women Enjoying Beer</a>, and Kyle Clark - beer lover and anchor of Denver's 9-News. After more than two hours of questioning, presentations, and being asked to identify three different blind beer samples (<b>Hoegaarden Wit</b>, <b>Fuller's ESB</b>, and <b>Odell Woodcut #5</b>), Warren Monteiro a New York freelance writer, beer traveler, homebrewer, and beer columnist took home the top honors. Warren edged out Jen Schwertman, also from New York, and Kevin Cox of Muncie, Indiana to become the 17th Beerdrinker of the Year. All three finalists proved that they were more than worthy to be on the national stage with their deep knowledge of all things related to beer. <b> </b><br />
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<b>What it takes</b><br />
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<br />Winning the Beerdrinker of the Year has nothing to do with quantity or speed - it has everything to do with passion, wit, and knowledge. And Warren proved that he is the type of person that any beer-lover would enjoy sitting down with for a few pints.<br />
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Being a homebrewer helped Warren stay sharp on sensory perception and on top of the technical aspects of the brewing process. He also has a great deal of practice traveling the world gaining new beer-related experiences. He has sampled beers throughout the United States, Europe, Central America, India, Sri Lanka, and numerous other nations. In 2012 he visited breweries and beer festivals in England, Belgium, the Netherlands, and the US. As a matter of fact, Warren lives part of the year in London. He samples an average of 350 beers each year.<br />
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It was a long trip, but Warren actually drove out to Denver from New York for the competition. I suspect he did this so he could tap a homebrewed cask-conditioned Firkin version of <b>Pliney The Elder</b> (a Double/Imperial IPA) during the event. (Warren drove, the Firkin rode shotgun...) If you love hops and missed it, I feel sorry for you. It was an excellent, well-balanced explosion of pine, citrus and malt. I loved it. The Mercantile Room crowd drained Warren's keg in less than one hour!<br />
<br />
This year's judging was extremely difficult due to the quality of the finalists, but in the end Warren squeaked ahead of the competition. All those at the event, judges and observers, hope to see Jen and Kevin back next year.<br />
<b><br />It is good to be the winner!</b><br /><br />As the winner Warren will receive, among other things, $250 to spend at his home pub (<a href="http://www.blindtigeralehouse.com/" target="_blank"><b>Blind Tiger Ale House</b></a> in New York), a beer brewed in his honor by the Wynkoop for next year’s competition, free beer for life at the Wynkoop Brewery, and worldwide recognition. <br /><br />It is always tough to not win, but Jen and Kevin should be very proud of their performances. I am sure both will be back in the finals in the future. Finally, I want to thank those of you that came downtown to take part in the event. I know I had a great time, as always, and I hope you all did also!<br />
<br />
<b>Previous Winners:</b><br />
<br />
1997: Jack McDougall of Cranford, New Jersey<br />
1998: Bobby Bush Jr. of Hickory, North Carolina<br />
1999: James Robertson of Pomona, California<br />
2000: Steve Pawlowski of Roselle Park, New Jersey<br />
2001: Cornelia Corey of Clemmons, North Carolina<br />
2002: Gary Steinel of White Plains, New York<br />
2003: Ray McCoy of Clemmons, North Carolina<br />
2004: John Marioni of Bothell, Washington<br />
2005: Tom Ciccateri of Alexandria, Virginia<br />
2006: Tom Schmidlin of Seattle, Washington<br />
2007: Daine Catanzaro of Norfolk, Virginia<br />
2008: Matt Venzke of Hampton, Virginia<br />
2009: Cody Christman of Golden, Colorado<br />
2010: Bill Howell of Sterling, Alaska<br />
2011: Phil Farrell of Cumming, Georgia<br />
2012: J. Wilson of Prescott, Iowa<br />
2013: Warren Monteiro of New York, New York<br />
2014: Are you next? Start working on your resume!<br />
<br />
<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-68045906538686175322013-02-11T17:42:00.000-08:002013-02-11T17:42:13.745-08:002013 Beerdrinker of the Year Finalists Announced<br />
The three finalists for the 2013 Beerdrinker of the
Year National Finals have just been announced. This year’s lucky but
deserving trio is Warren Monteiro from New York City (a return finalist from last year), Kevin Cox from Muncie, Indiana, and Jen Schwertman, also from New York City. If you are in the Denver
area, or have the means to travel, don’t miss this event – it is the
most prestigious title in the country for beer aficionados. Being
involved in the selection process, and having reviewed numerous resumes,
I can guarantee you that these three are on a different level when it
comes to beer knowledge and appreciation. Warren, Kevin, and Jen
will be flown in for the long weekend and pampered at the Brown Palace Hotel
at the Wynkoop's expense.<br />
<br />
The competition is open to
the public and will be held in the Wynkoop Mercantile Room on Saturday,
February 23th starting at 2 pm MT. Get there early to nab a seat and
have time to enjoy happy-hour priced beers, including a barrel-aged Belgian specialty brewed to honor last year’s
champion J. Wilson.<br />
<br />
More information about the event can be found at:<br />
<br />
<a href="http://www.wynkoop.com/beer-blog/item/175-wynkoop-brewing-announces-2013-beerdrinker-of-the-year-finalists" target="_blank">http://www.wynkoop.com/beer-blog/item/175-wynkoop-brewing-announces-2013-beerdrinker-of-the-year-finalists</a><br />
<br />
<br />
<b>Here is a bit of background on the three finalists:</b><br />
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<b><span id="goog_235727377"></span><span id="goog_235727378"></span>Kevin Cox</b>, a Muncie, Indiana beer hunter, homebrewer and beer advocate. Cox has visited over 400 breweries, tasted over 6000 different beers and “stalked the perfect pint” on 4 continents and in 12 countries. In 2012 he drank beer at numerous beer festivals in the US, Belgium, England and Germany. He’s been a member of the American Homebrewers Association since 1983 and a member of Britain’s Campaign for Real Ale (CAMRA) since 1985.<br />
<br />
His philosophy of beer drinking: “Beer is my passion, it’s a religion. I like to think of it as my beer ministry, teaching the virtues of good beer and safe drinking.” <br />
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<b>Warren Monteiro</b>, a New York City freelance writer, beer traveler, homebrewer and beer columnist. Monteiro has sampled beers throughout the United States, Europe, Central American, India, Sri Lanka and other nations. In 2012 he visited breweries and beer festivals in England, Belgium, the Netherlands and the US. He samples an average of 350 beers each year. <br />
<br />
His philosophy of beer drinking: “It’s not a habit, it’s a lifestyle. This is why I constantly travel – to get a taste of a new brew or one I’ve been missing, and to find a way to share it whenever possible. I consider creative beer drinking to be an essential part of the tapestry of art and fellowship contributing to a full life.” <br />
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<b>Jen Schwertman</b>, a New York City bartender and beer evangelist who got her start in beer in 1992 at Wynkoop Brewing Company. An NYC resident since 1999, Schwertman has worked at the city’s famed Ginger Man and now works at the equally famed Blind Tiger Ale House. She has a consulting business for beer servers, co-hosts an Internet radio show about beer, and in 2012 drank and brewed beer at festivals and breweries across the US and Belgium. <br />
<br />
Her philosophy of beer drinking: “The volume of incredible beer I’ve been lucky enough to consume is immeasurable. The number of people I’ve helped to educate is significant. But the greatest gift of my beer career has been the phenomenal people I’ve been able to meet, learn from and claim as friends. They hold an infinitely valuable place in my heart.” Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-15249337624283711312013-01-19T17:34:00.002-08:002013-01-20T10:38:16.624-08:00Homebrew Recipe - New Year's Porter<br />
<br />
<b>2013 Beerdrinker of the Year National Finals</b><br />
<br />
Before I provide my latest Porter recipe to the homebrewers out there, I want to remind everyone that this year's BDOTY Finals are on Saturday, February 23rd at 2 pm. The competition will be held in the Wynkoop's Mercantile Room. Get there early to nab a seat and have time to enjoy happy-hour priced beers. More information can be found on the <a href="http://www.wynkoop.com/" target="_blank">Wynkoop's</a> website.<br />
<br />
<b>New Year's Porter</b><br />
<br />
Every year Joycelyn and I host a New Year's party for friends. It is one of those parties that lends itself to brewing a cask ale since there are plenty of people over to make prepping the handpump worthwhile. Beer engines are great, but they are not practical for onesie-twosie beer evenings. There is a bit of waste priming the handpump, and more waste flushing out the device after using. One tip if you decide to purchase a beer engine for your pub, get the quarter pint sized cylinder. (like an engine, they house a piston and a cylinder...) They also come in half and full pint sizes, but for a home system, the larger sizes will waste more beer on the front and back end of your evening.<br />
<br />
Now back to beer... Winter is a great time for dark beers, so to help usher in this New Year I decided to brew a Porter. "Midnight Silk Porter" is its moniker. <i>Midnight</i> since it was a New Year's party, and <i>silk</i>, because that is how I wanted it to taste - smooth.<br />
<br />
In formulating this recipe, I practiced my own philosophy - keep it simple. Sometimes simpler is better. (For background reference my June, 2011 blog - <a href="http://www.2009bdoty.com/2011/06/single-malthop-beers.html" target="_blank">Single Malt/Hop Beers</a>.) Now a Porter is not a single malt beer, but I still attempted to minimize the variety of grains used. My goal was to brew a fine, smooth ale - something similar Fuller's London Porter. The type of dark beer that invites you to have more than one. <br />
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Many brewers view the Porter style as an "everything but the kitchen sink" beer. The same could be said for stouts. This often leads to over the top, and overly dark beers in my opinion. Many American Porters and Stouts pour jet-black. This is not the case with traditional dark beers.<br />
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Guinness is not opaque, rather a dark ruby red. Though many simply consider it "black." Does a beer really need to be darker than Guinness? As a matter of example, a good friend returned from spending Christmas in Ireland with family. He and his cousin were drinking pints in a pub that happened to have an under-lit tabletop. Half way through their Guinness they looked down and thought someone had replaced their stouts with Smithwicks! Next time you are drinking an Irish stout shine a flashlight through it. My point is, beers don't need to be over the top, or so packed with dark malts that they pour like used motor oil to be world class.<br />
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<b>Midnight Silk Porter Recipe</b><br />
<br />
88% Weyermann Pils Malt<br />
5% Special B (140-155 deg L)<br />
5% Weyermann dehusked Carafa II (413-450 deg L)<br />
1% Pale Chocolate (220 deg L)<br />
1% Chocolate (630 deg L)<br />
<br />
<br />
1st hop addition (60 minutes) enough Willamette to yield 13 IBU<br />
2nd hop addition (20 minutes) enough Willamette to yield 8 IBU<br />
<br />
Wyeast 1187 Ringwood Ale<br />
<br />
O.G. 1.050<br />
F.G. 1.014<br />
ABV 4.8%<br />
<br />
Mash for 30 minutes at 122 deg F, 40 minutes at 154 deg F, and 10 minutes at 168 deg F. Ferment at 68 degrees. I also secondary my beer for one week after the completion of primary fermentation. Carbonate to 1.2 volumes of CO2. <br />
<br />
Note that this beer has a relatively low bitterness of 21 IBUs. Though not always the case today in American breweries, traditionally dark beers are lightly hopped. The darker grains provide the bitterness to balance the sweetness of the malt, therefore high hop rates are not needed.<br />
<br />
I use dehusked Carafa to derive most of the color instead of more Chocolate, Roasted Barley or Black Patent. Carafa is an excellent coloring malt, and contributes little roast character. The burnt/roasted husk of many malts lead to roasty "coffee" flavors.<br />
<br />
Finally, I fermented this Porter with Wyeast 1187 Ringwood Ale. This strain ferments a bit slower and is less attenuative than other British strains, but it has excellent character and has always made superb beers for me.<br />
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<br />
I can't think of anything I would change in this beer. It pours dark oxblood with a very creamy off-white head. It tastes very pleasant and smooth with a light, clean body - though with rich ale character. It finishes earthy and fruity, with a mild roast character. <br />
<br />
This ale is pretty simple for a Porter. Simplicity does not mean lack of complexity. I love this beer, and everyone at the party seemed to agree. <br />
<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com3tag:blogger.com,1999:blog-7011642429932466943.post-1267944821319174862012-12-15T12:42:00.003-08:002012-12-15T12:44:07.465-08:002013 Beerdrinker of the Year Search<br />
<b>You could be the next Beerdrinker of the Year!</b><br />
<br />
You could
be the next Beerdrinker of the Year. If you are reading this blog you
are a beer lover – and that is the first step! To apply you need to
submit a Beer Resume. This document must include your beer philosophy,
details on your passion for beer, and your 2012 beer experiences. It
should “detail the entrant’s understanding of beer and its history and
importance to civilization, and the entrant’s efforts to educate others
to the joys of great beer.”<br />
<br />
And all of this cannot exceed three 8.5 x
11″ pages in 12-point font. Your beer resume needs to be emailed into
the Wynkoop no later than December 31st. There are a few
other rules, so make sure and check out the official Beerdrinker of the
Year web site for all of the details. (<a href="http://wynkoop.com/beer-blog/item/157-2013-beerdrinker-of-the-year-search-is-underway" target="_blank">http://wynkoop.com/beer-blog/item/157-2013-beerdrinker-of-the-year-search-is-underway</a>)<br />
<br />
As an example, and to view the resume that got me into the finals, check out <a href="http://www.2009bdoty.com/p/beer-resume.html" target="_blank">my 2009 resume</a>.
Each year, all of the beer resumes received by the Wynkoop are
reviewed and thinned down to the top 10, at which point they are sent
out to a panel of experts around the country to select the three
finalists. Those lucky three will be flown to Denver for the finals on
February 23th, 2013, at which time seven wigged & robed judges
will ultimately select the winner.<br />
<br />
The winner will
receive free beer for life at the Wynkoop, $250 at their local brewpub
or beer bar, apparel, and their name will be engraved on the Beerdrinker
of the Year trophy at the Wynkoop Brewery.<br />
<br />
A good
resume will take some work, so hopefully you’ve already started, or are
touching up a previous year’s application. (I submitted a resume in
1997 and 2005 before my 2009 resume got me to the finals.) I encourage
all of you to take a shot at the ultimate beer accolade!<br />
<br />
<b>Westvleteren XII </b><br />
<br />
I'm sure you all heard the news this week. The Trappist Abbey of Saint Sixtus of Westvleteren needs a new roof, in addition to some other repairs, so the reclusive and silent order decided to sell a limited number of six-packs of their famous Westvleteren XII to the US market. This is a temporary promotion, and don't expect it to come back. This order of monks is not interested in making money, which they could obviously make a lot of if they wished. Needless to say they are not capitalists. Typically their beer is only available, on a very limited basis, sold directly from the monastery.<br />
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The six-packs are going for around $85, which is actually a deal. The four liquor stores in Colorado lucky enough to get 35 six packs of the limited distribution all sold out in minutes.<br />
<br />
Did I get one? No, I did not. But I've had Westvleteren XII before in 2008 during a trip to Sweden. Our B&B was located in the Soedermalm district of Stockholm. Near our flat was a bar and restaurant called <b>Akkurat</b>. If you ever visit Stockholm, a visit to Akkurat is a must. Upon entering the bar and bellying-up, the tender gave me a small-phone-book-sized list of their unique bottled and tap beers. There were specialties from Sweden, Germany, Belgium, etc. After a few beers and some discussion, the bartender said, "you sound like you know a thing or two about beer." He took away the beer menu I had and replaced it with a large-phone-book-sized list of their beer.<br />
<br />
I've never seen anything like this before. For example, you could not only order <b>Chimay</b> Red, White, or Blue - you could also pick the vintage. A 2002 Red, or 1998 White, for example. They had quite a cellar collection.<br />
<br />
Then I saw Westvleteren XII. I pointed and asked, "You don't really have this?" I've been to Belgium numerous times, and never seen that beer for sale. The bartender replied, "Of course we do." I don't know how they got it (it is not supposed to be resold), but they did. I ordered one. To this day it is the most expensive single beer I've purchased in my life. Around $60 for one 1/3 liter bottle. <br />
<br />
Westvleteren bottles have no label. All of the information required by the EU to sell an alcoholic beverage is printed on the colored cap - the color being the primary way to differentiate between their three offerings. The bartender used a Swedish Crown coin over the cap and carefully opened the beer. It was served in the proper glass, and he presented me with the pristine bottle cap to boot. The rest is history. And yes, it was worth the hype.<br />
<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-73465610340387554172012-11-24T16:24:00.001-08:002012-11-27T17:55:51.745-08:00Brettanomyces and Anchorage Brewing Company<br />
Over the past few years the use of Brettanomyces and other non-traditional organisms during fermentation has become all the rage. At this year's Great American Beer Festival I pleasantly experienced few lines - except those lines for the funky and sour beers. They seem to be a magnet for GABF-goers. In this post I will provide some basic background information about "Brett" in beer and use the <a href="http://anchoragebrewingcompany.com/" target="_blank"><b>Anchorage Brewing</b> <b>Company</b></a> as a vehicle for this discussion.<br />
<br />
<b>Anchorage Brewing Company</b><br />
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This blog entry was inspired by a 750ml bottle of <b>Anchorage Brewing Company's</b> Galaxy White IPA. Galaxy White transported me back to last summer's <a href="http://www.2009bdoty.com/2011/08/drinking-in-alaska.html" target="_blank">trip to Alaska</a>. Fellow Beerdrinker of the Year, <a href="http://alaskanbeer.blogspot.com/" target="_blank">Bill Howell</a>, tipped me off to Anchorage Brewing before our visit. There are a couple of attributes that make this brewery quite unique.<br />
<br />
This relatively new brewery is run by former <b>Midnight Sun</b> head brewer Gabe Fletcher. The small "brewery" is actually in the basement of yet another brewery - the <b>Sleeping Lady</b>. Gabe does not have his own <i>Sudhaus</i>, rather he rents time on Sleeping Lady's upstairs. Technically this is not contract brewing. Gabe does all of the work himself, with his ingredients, just on someone else's equipment. This lets him focus on what really makes his beers unique - experimenting with wild fermentation and different woods. Chardonnay barrels, Cabernet, Pinot Noir, etc. Most of his beers are triple fermented. Primary fermentation is carried out in stainless steel, which is followed by a long secondary in French oak dosed with Brettanomyces, and a final fermentation takes place to carbonate the bottle - usually 750ml bombers. All of his beers are fermented at least in part by Brett.<br />
<b><br /></b>
<b>Galaxy White IPA</b><br />
<br />
What is a "White IPA" you ask? Well, the style has not been defined. Not until now anyway. Galaxy is a marriage of the Belgian Wit (white) style, which is a spiced wheat beer, and an IPA, which is a higher-gravity aggressively hopped beer. As you can imagine the result is quite diverse. In the production of this beer Gabe uses Indian coriander, black peppercorns, Galaxy hops from Australia (hence the name), fresh kumquats from Asia, and ferments the concoction with a Belgian Wit yeast. The beer is further aged in Brett inoculated French oak.<br />
<br />
Galaxy pours a pale hazy yellow capped by a brilliant, fluffy white head. The aroma is heavy on citrus from the single hop used. Notes of lemon and grapefruit are present. Coriander may also be contributing to a hint of orange. The nose may be subtle, but the flavor is not. In true IPA fashion, there is plenty of citrus and bitterness coupled with a slight sourness. There is a very characteristic pineapple twang that comes from the Brettanomyces. The finish is long with the peppercorns showing up at the very end. Overall Galaxy White IPA is a very complex and impressive beer.<br />
<br />
<b>Taking a gamble with Brett?</b><br />
<br />
Gabe has basically built his brewery around Brett. This "bug" has become quite popular as of late, and all of Anchorage Brewing's beers are at least partially fermented with it. So what is all the fuss about this microorganism? Why are some beer lovers obsessed with it? And exactly what is it? <br />
<b><br /></b>
<b>Brettanomyces</b><br />
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<i>Brettanomyces</i> was discovered in the early 1900s by the Carlsberg brewery in Denmark while investigating spoilage in English Ales. Many people do not realize this, but Brett is a form of yeast. With that said it is a bit different than common/traditional brewing yeasts. Brettanomyces is a non-spore forming genus of yeast, where as <i>Saccharomyces cerevisiae</i> reproduces via budding. (By the way, <i>Saccharo-myces</i> is derived from the Greek "sugar fungus," and <i>Brettano-myces</i> from Greek meaning "British fungus.") The different reproductive cycle influences the growth of Brettanomyces, which is much slower than typical brewer's yeasts. Brewers who work with Brett know this well. Brett character develops over time during long fermentation schedules. Like ordinary yeast Brettanomyces will produce esters and phenols. However, unlike ordinary yeast it is a lactic and acetic acid producer. <br />
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Brettanomyces occurs naturally living on the skins of fruit. Before the single cell Saccharomyces strains were isolated and understood, most beers brewed probably had some form of Brett character to them. Spread mechanically during harvest, the wind, via insects, or other means, Brett would find its way into fermenting worts. The open and spontaneous fermentation of Belgian Lambic beers is one example of "contamination" where nature has taken its course.<br />
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Over the years this wild yeast has played a role in both the brewing and wine making industries, which the latter generally considers a spoiling organism and avoids like the plague. Most brewers outside of Belgium typically did also, though now its cult following is leading to a resurgence. <br />
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<b>The Super Yeast</b><br />
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Brettanomyces is a super-attenuating form of yeast. If left alone in the proper conditions long enough, Brett beers can become quite dry. One good example is the world-class Belgian Trappist beer Orval. It is fermented traditionally, but dosed with Brettanomyces for bottle conditioning. Especially if aged at cellar temperature for a year or more, Orval can become very dry and lack body. (Why many people seek it out.)<br />
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Brett has the ability to ferment higher molecular weight sugars and even Dextrins that Saccharomyces are not able to process. Typical yeast feeds on mono and disaccharides with the ability to ferment some trisaccharides. (Lager yeast being the most capable - and are generally a bit more attenuative than ale yeast.) Dextrins, four or more glucose molecules, are not fermentable by normal yeast. These Dextrines add body to beer. Brett slowly works away at these longer chained molecules. This explains the dryness of Orval.<br />
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Another distinguishing factor of Brettanomyces is that it produces a thick, snot-like pellicle on the top of the fermenting beer. Belgian brewers sometime talk about their beer "getting sick." This is a result of the Brett fermentation. Oak barrels, which cannot be sanitized, are ideal for harboring Brett. So are other porous and difficult to clean surfaces. Belgian Lambic brewers do not disturb the brewery's environment leaving their delicate balance alone. But as an experimenting home brewer, work with caution to ensure there is no cross contamination or Brett contamination in general. Once Brett gets a foothold in a brewery, it can be almost impossible to eradicate.<br />
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<b>Flavor Profile</b><br />
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Brettanomyces is not one specific microorganism. Just like yeast there are many different strains of Brett. Many Belgian breweries speak of "house" strains, similar to how old breweries have house strains of yeast. Major yeast suppliers such as Wyeast and White Labs supply different cultures of Brettanomyces as well as some blends that contain Brett as well as bacteria specific to wild beer fermentations such as Flanders Red and Lambics. The suppliers offer good flavor profiles for their strains, though environmental factors can greatly influence the resulting characteristics of the beer, so results may very. But the descriptions provide a good general guideline of what to expect.<br />
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The wild flavors produced by Brett vary greatly depending on the strains, but here are some of the most common descriptors: sweaty horse blanket ("horsy"), pie cherry, pineapple, mouse urine ("mousy"), smoky, barnyard, antiseptic, cheese... the list goes on. I can detect Brett pretty well, but often have a difficult time articulating the flavor and aroma. Though pie cherry and pineapple are two that really jump out at me in most Brett inoculated beers.<br />
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<b>Terrior</b><br />
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Above I mention Lambic breweries and the physical buildings being infected. Years ago in Belgium I toured the Cantillion Lambic brewery. Upon entering the barn-like structure housing the brewery the tangy wild smell was unmistakable. And Cantillion's Gueuze tasted exactly like the building smelled. When Michael Jackson spoke of <i>terrior</i>, this is what he was talking about. The spontaneous fermentation that takes place in that building cannot be reproduced anywhere else in the world.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJFe2ms2t7soHKTbzIENlob-ji4H5paan4QURLcjZi9KGwL1Z9Xr8R5OFUCBzUfRgJEiFR0ehQNqu8hs7htAT_0KJHFk9h0PKxeXVQ5MCywSqoMSZr3zQ66Hg6MKDXYbDlKyqlNGs7Gk/s1600/Cantillion_Barrels.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJFe2ms2t7soHKTbzIENlob-ji4H5paan4QURLcjZi9KGwL1Z9Xr8R5OFUCBzUfRgJEiFR0ehQNqu8hs7htAT_0KJHFk9h0PKxeXVQ5MCywSqoMSZr3zQ66Hg6MKDXYbDlKyqlNGs7Gk/s320/Cantillion_Barrels.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lambic Fermenting at Cantillion</td></tr>
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<b>Brett Beer Styles</b><br />
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Here is a list of beers typically associated with a Brettanomyces fermentation. Many of the beer styles below include a cocktail of "bugs," such as acid producing bacteria, in addition to Brett. Although there are exceptions of 100% Brettanomyces fermented beers, standard ale yeast (<i>Saccharomyces cerevisiae)</i> typically processes a majority of the fermentables even in wild beers. The other microorganisms add character, and can be overwhelming if left unchecked.<br />
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If you are not already a Brett-lover, seek out some of these beers and let me know what you think of this super attenuating, acid producing, wild yeast.<br />
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<ul>
<li><b>Lambic</b> and its sub-styles <b>Gueuze</b>, Fruit Lambic (<b>Kreik</b>, <b>Framboise</b>, etc.), <b>Faro</b> and <b>Mars</b> </li>
<li><b>Flanders Red Ales</b></li>
<li>Some <b>Farmhouse Ales</b></li>
<li>Some <b>Saisons</b> </li>
<li><b>Sour Belgian Ales</b></li>
<li>Some <b>English Old Ales</b></li>
<li><b>Anchorage Brewing Company's </b>offerings <b><br /></b></li>
<li>Numerous American "funky" beers cropping up lately</li>
</ul>
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<b>Post Publishing Note</b><br />
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I would like to make a clarification about Anchorage Brewing Company's fermentation regiment. This update comes from fellow Beerdrinker of the Year and Alaska beer expert Bill Howell.<br />
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<i>Gabe is now doing his primary fermentations in wooden foudres, rather than stainless. When he started, he was using stainless for the primary, then racking to barrels, but now it's wood all the way. I believe Galaxy doesn't get a secondary treatment; it's fermented in wooden foudres, then bottled with Brett. His other beers go in the barrels for a secondary, but not Galaxy.</i><br />
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<i> - Bill Howell</i><br />
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Note that a <i>foudre</i> is a French term for a large barrel. Gabe's are massive French Oak vats that hold around 600 gallons. Thanks for the comment and update Bill!<br />
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<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com29tag:blogger.com,1999:blog-7011642429932466943.post-51099781498786958852012-09-27T17:46:00.001-07:002012-11-07T17:48:36.324-08:00Mistakes Beer Drinkers Make <br />
One of my most popular blog posts was a list that I published last September - <a href="http://www.2009bdoty.com/2011/09/30-things-to-add-to-your-to-do-list.html" target="_blank">30 things to add to your to-do list</a>. So this year I though I would take another shot at a list. This time I'm going to outline some of the "mistakes" that beer drinkers make when they partake. Though the term <i>mistake</i> may actually be a bit harsh. It is hard to make a major blunder while you're drinking beer, isn't it? Have I done any of the things on this list? Of course not! Well, actually, now that I think about it, yes, I've done them all.<br />
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Here is my list of some common beer drinker errors: <br />
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1) <b>Drink a beer too cold.</b> There is nothing wrong with an ice cold refreshing lawnmower beer now and then, but most craft beers are not intended to be consumed that way. Coldness numbs the taste buds and masks the complexities we are after in most beers. In central Europe most people drink their lagers chilled, but not ice cold. And most ales are intended to be consumed at a cellar temperature. (high 40s through the 50s) The warmer temperature really lets the yeast and hops shine. The Belgians are resolute about this, and as they say in England, "warm and flat is where it's at."<br />
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2) <b>Order what everyone else is having.</b> I hear this all the time, "I'll have a Fat Tire." People know New Belgium and are comfortable with their Amber Ale. And it is a great beer. But don't be afraid to take the time to read the beer menu and select something that may better suite your taste, or the weather, or what you are eating, etc. Don't be afraid to experiment or defy the crowd.<br />
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3) <b>Like a beer because of a flaw.</b> I'm guilty of this one. Back in high school we used to seek out Mooshead because it was skunked! What were we thinking? This happens especially to drinkers of light beers. Any flavor (any flavor) is construed as something new and good. My first homebrewed beer was not particularly good, but my Miller drinking buddies raved about it because it had flavor.<br />
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I often detect diacetyl (buttery flavor) in lagers for example. This is a flaw. Not to something be appreciated, rather something to be pointed out to the brewer.<br />
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4) <b>Drink a beer out of the wrong glass.</b> Not to be a snob here, but drinking glasses have evolved over the centuries to suite specific styles of beer. Their specific shape, style and even weight are designed to enhance aromas, accommodate highly or lightly carbonated beers, or simply be aesthetically pleasing. The tall vase shape of a Weißbier glass shows off the streaming bubbles of the highly carbonated wheat beer, and a snifter works well to corral the complex yeast and malt aromas of an English Barleywine. What about the sturdy Maß used to serve beers at Munich's Oktoberfest? They are designed not to break during the frequent Prosts! No Belgian pub would be caught serving a beer in the wrong glass. Even if they have 100 beers on tap or in the bottle, they will stock the proper glassware. Not that these beers would not taste good out of a simple
tumbler, but the proper glass can enhance the experience. There is
often a reason for tradition.<br />
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5) <b>Under appreciate subtle beers.</b> In this day of extreme, highly-hopped, barrel aged, 60 proof beers, I feel sometimes people get too obsessed with palate over-stimulation. There is nothing wrong with a good old-fashioned session Bitter, for example. These "light" beer possess lots of character. And lagers are seldom called "complex" (the yeast gets out of the way for the malt and hops) but some of the greatest beers in the world are clean, subtle, drinkable lagers like Helles, Pils, and Dunkles.<br />
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6) <b>Be afraid to send a beer back.</b> If what you've been served is not good (flawed), send it back. This is done more with wine than beer, but beer should be treated no differently. Unfortunately, with restaurants and bars carrying a greater selection of beers (which is a good thing) quality can suffer. It is difficult to keep 20, 30 or 50 beers in stock without having some that are past their prime. Not to mention the enormous task of maintaining all of the lines and faucets to dispense that many beers.<br />
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Years ago I was in a brewery in Boulder and ordered their cask offering. It had a strong flavor of formaldehyde. When I sent it back the bartender noted that I simply just must not be a fan of cask ale. I suggested that he take the beer off tap and notify the brewer.<br />
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7) <b>Drink canned beer.</b> I still have this phobia, and for some reason I still prefer bottles. With that said, more and more US craft breweries are canning their beer. Cans are lighter, cheaper to ship, don't break, and best of all they protect the beer from light. The Germans have been doing this for years. Over a decade ago on a trip to Germany I saw Paulaner Hefeweizen in 1/2 liter cans - I knew the tide had turned. Of course, bottle or can, it is still recommended to use the proper glass. (see #4 above)<br />
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8) <b>"Dis" the big guys.</b> I've never liked the derogatory term "fizzy yellow stuff." Mass produced beers are not to my taste, but many beer-lovers still enjoy High Life and PBR. Light lagers are by far the most difficult beers to brew, and the quality and consistency of the big brands has to be admired. So I don't drink those beers, but I don't talk down about them either. (Full disclosure: Up in Montana my father grows 2-row barley for Coors, and my cousin grows 6-row for Bud.) <br />
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9) <b>Be afraid to pour a beer out.</b> During wine tastings in the Napa Valley, connoisseurs frequently pour out wine after a sip. If you are sampling beers, don't be afraid to discard some if don't like it. In 2009 Joycelyn and I hosted a number of local beer legends in our basement - one of which was <a href="http://www.2009bdoty.com/2009/11/beerlover-dream.html" target="_blank">Charlie Papazian</a>. I had several beers on tap, most of which he thoroughly enjoyed. But after a few sips of the cask Brown Ale I brewed specifically for the occasion, he poured it out. Right in front of me. And then he poured himself another glass of my Pilsner. <br />
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10) <b>Neglect to take good notes when brewing.</b> (OK, this one is specifically for homebrewers.) A brewer should always sample their raw ingredients during the brewing process and take good notes every step along the way. The combination of these two things can help he or she improve on their product after it is done, sampled and analyzed. If the beer is perfect, these notes help to recreate that special beer again. If not, they help in the refining process to zero in on that perfect home made beer.<br />
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I'm sure I've missed several "mistakes." Please let me know if you have any that should be added to this list.Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com4tag:blogger.com,1999:blog-7011642429932466943.post-64467964705243750502012-07-28T15:59:00.000-07:002012-07-28T19:25:07.173-07:00A Brewing Revolution in Germany!<br />
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A brewing revolution in Germany you ask? How could one of the world's greatest brewing countries, already rich with tradition, have a revolution? <br />
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Well, this very topic came up in a recent article I read in the weekly German news magazine "<i>Stern</i>." <br />
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"<b>Ein Bier? Nein: Dutzende!</b> <br />
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Kleine Hausbrauereien zeigen, wie lecker Bier schmechen kann - in Berlin gibt es besonders viele davon." <br />
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<i><b>A beer? No, dozens!</b> </i><br />
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<i>Small 'Hausbrauereien' show how delicious beer can taste - in Berlin there are particularly a lot of these.</i><br />
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The article interviews and reports on a handful of the dozen or so new breweries that have cropped up in Berlin recently. The term "Hausbrauerei" is a bit of a misnomer. These are not really "home breweries," though some are located in residential areas and quite quaint. Rather the term probably closest compares to our term "Brew Pub." The term implies new, small, and craft. I'm not sure if I'd go as far as to use the word "artisan." I've still never met a German brewer that would consider himself an artisan. That distinction can be left to the Belgians.<br />
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Berlin's most common drink is Pils beer, and that general region is probably best known for Berliner Weiße and Schwarzbier, but read below for what the newcomers are serving up.<br />
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<b>US Influence</b><br />
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These new breweries are a bit unconventional by German standards. Some of the Hausbrauereien have their roots in homebrewing. Making beer at home is a hobby that is not as popular in Germany as here. Remember, our homebrewing past grew out of necessity. There has never been a shortage of excellent beer in Germany - hence the lack of necessity. Most German brewers are professionally schooled and come from traditional brewing families; it is not as common to rise out of the homebrewing ranks.<br />
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The ever-present bug of homebrewing creativity shows up in these boutique breweries. <b>Eschenbräu</b> is a Hausbrauerei in the center of Berlin. Brewer Martin Eschenbrenner brags of using "USA Cascade Hopfen" in his "PankeGold." What? Grapefruity "C-hops" imported into the biggest hop producing country in the world? Germans are not used to non-noble hops. I'm sure it catches a few patrons off guard.<br />
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Michael Schwab of <b>Brewbaker</b> Hausbrauerei, a few kilometers to the south of Eschenbräu, takes creativity even further. He circumvents the famous Rheinheitsgebot with his "Pumpkin Lager," as well as "Fritz," a beer brewed with potato starch to honor the 300th birthday of the beloved Prussian King Frederick The Great. (Known as the leader that introduced potatoes to the Germanic people.)<br />
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<b>Rheinheitsgebot</b><br />
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Germans are fiercely proud of their beer purity law - the Rheinheitsgebot. Most German beer bottles, especially those from Bavaria where the order originated, adorn their labels with "Gebraut nach dem deutschen/bayerischen Rheinheitsgebot." Since 1516, the world's first food quality law has guided beer production in this land.<br />
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But there is a debate in the beer-lover community. Is the Rheinheitsgebot a good thing or a bad thing? The Germans are undoubtedly the world leaders in brewing science and beer quality. Germans are engineers that brew, using the famous ordinance as their blueprint. But many argue it inhibits the brewer's creativity and flexibility. Germans can't even artificially carbonate their beers let alone use orange peel and coriander (Wit comes from Belgium), or even use roasted barley (which is not malted).<br />
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So how do these creative, new Hausbrauereien get around the Rheinheitsgebot and use ingredients such as pumpkin and potato starch? The don't call their product beer. Guinness contains a high percentage of roasted (unmalted) barley in its grain bill - definitely verboten. Eschenbräu brews a similar version of this beer, but they call it "Schwarze Molle." This means "black Molle" - Molle is a colloquial term in Berlin for a glass of beer.<br />
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<b>Where Else?</b><br />
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Berlin is a very international and cosmopolitan city, so it is well suited for this new trend. But the proliferation of Hausbrauereien is not limited to the German capital. There are other new breweries like this popping up across the land, and also examples in neighboring countries.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L_tQC_oHMP7I_qtOMutHCCkO5VDI0x5TyRtErub8UXuIqWmnQtgiSy02xBdPJYyWhvglyXtheKU062uXqVp26TlE6ql_nG59L90V-FxFNaplLwrKvRZL7ctiTJulGaBwFmpTza56SUQ/s1600/Huus-Braui.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L_tQC_oHMP7I_qtOMutHCCkO5VDI0x5TyRtErub8UXuIqWmnQtgiSy02xBdPJYyWhvglyXtheKU062uXqVp26TlE6ql_nG59L90V-FxFNaplLwrKvRZL7ctiTJulGaBwFmpTza56SUQ/s320/Huus-Braui.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Huus-Braui in Roggwil Switzerland</b></td></tr>
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While visiting Switzerland in the fall of 2009, our good friend from St. Gallen took Joycelyn and I to the "Huus-Braui" in the hamlet of Roggwil near the banks of Lake Constance. I take Huus-Braui to be the rough Swiss German equivalent of Hausbrauerei. This was a quaint little brewery with the main bar and brew house located in the cellar of an old building. There was a modestly sized beer garden outside in the front. Co-owner Marianne Hasler gave us a interesting private tour of their modern brewing facility, and then served up several very tasty beers including their Hell, Gold and Dunkel.<br />
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What about Bavaria? To be honest, I have not seen this trend spread to <i>Bayern</i>, nor do I expect it to. First of all, Bavaria is already flush with breweries. German has 16 states (Länder), but half of its 1300 breweries are in the single state of Bavaria. There is little room for more, and Bavarians are typically quite happy with their local breweries.<br />
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Also, Bavaria is not what I would call of progressive or cosmopolitan. Tradition reigns there. Nor are they overly concerned about trends in other parts of Germany. They are very independent people, still calling themselves Freistaat Bayern. (the free state of Bavaria) Nor do they particularly care about Berlin, or the north in general. They occasionally label their counterparts up there pagan Prussians. (technically they are Protestants) Munich is their capital, not Berlin. Bavarians pay little attention to what is going on north of the "Weißwurst equator."<br />
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Bavaria does have real 'Hausbrauereien' - places where beer is brewed and dispensed directly from people's homes. This is called "Zoigl." These home breweries are different than the young breweries discussed in this article. The Zoigl house brewing right dates back to the early 1400s. For more detail about Zoiglbier - see my entry from October of 2012: <a href="http://www.2009bdoty.com/2010/10/zoiglbier.html" target="_blank">http://www.2009bdoty.com/2010/10/zoiglbier.html</a><br />
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<b>Final Thoughts</b><br />
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When I visit Germany I love the tradition that comes with each glass of beer. With that said, the proliferation of these less traditional Hausbrauereien appears to be a very positive movement. A little creativity never hurts. And despite the US hops and unconventional ingredients, most of these breweries still serve German staples. Pils, Weizen, Dunkles, etc. <br />
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In 2007 Joycelyn and I visited the former East Germany, and we did visit and tour a new brewery called Forsthaus Templin. Forsthaus is just south west of Berlin between Potsdam and Caputh. I'm not exactly sure if this brewery considers itself a Hausbrauerei, but at a minimum there were similarities. We enjoyed some excellent beers there with our host Sabine and her family.<br />
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And what about the Rheinheitsgebot debate? Is the Rheinheitsgebot good or bad? I concede, it does limit the flexibility of the brewer. With that said, there is still a diverse selection of German-style beers. In the end, I'll argue that you can't argue with success. This order is the foundation for a brewing culture that the rest of the world is indebted to. If I had to make a list of the best breweries and beers in the world, the top would be heavily loaded with Rheinheitsgebot entries. As people in the US argue this point, I believe the Germans have earned the right to simply say, "scoreboard."<br />
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Here is a list of some of the Hausbrauereien in Berlin. Drop me a note if you get a chance to visit any of these. The next time I'm in Berlin many of these will be on my list.<br />
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Brewbaker (<a href="http://brewbaker.de/" target="_blank">http://brewbaker.de/</a>)<br />
Eschenbräu (<a href="http://eschenbraeu.de/" target="_blank">http://eschenbraeu.de/</a>)<br />
Rollberger (<a href="http://rollberger.de/" target="_blank">http://rollberger.de/</a>)<br />
Brauhaus Lemke (<a href="http://www.brauhaus-lemke.com/" target="_blank">http://www.brauhaus-lemke.com/</a>)<br />
Brauhaus Mitte (<a href="http://brauhaus-mitte.de/" target="_blank">http://brauhaus-mitte.de</a>)<br />
Brauhaus Spandau (<a href="http://brauhaus-spandau.de/" target="_blank">http://brauhaus-spandau.de/</a>)<br />
Brauhaus Südstern (<a href="http://brauhaus-suedstern.de/" target="_blank">http://brauhaus-suedstern.de/</a>) Hausbrauereien<br />
Georgbräu (<a href="http://georgbraeu.de/" target="_blank">http://georgbraeu.de/</a>)<br />
Hops & Barley (<a href="http://hopsandbarley-berlin.de/" target="_blank">http://hopsandbarley-berlin.de/</a>)<br />
Schalander Hausbrauerei (<a href="http://hausbrauerei-berlin.de/" target="_blank">http://hausbrauerei-berlin.de/</a>)<br />
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<br />Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-42325796845675157562012-06-16T15:19:00.000-07:002012-06-16T15:19:52.401-07:00Überbrew - Montana's Newest Brewery<br />
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Billings, MT 59101</div>
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Today Montana's newest brewery, Überbrew, opens for business. Located downtown it joins four other breweries (Montana Brewing Company, Carter's, Yellowstone Brewing, and Angry Hanks) as well as the Railyard Ale House (full disclosure - owned and operated by my parents and nephew) in Billing's "Brewing District." On a recent trip back to the <i>Fatherland</i> I was lucky enough to meet brewer Andy and owners Jason Shroyer and Mark Hastings to get a pre-opening tour of their pride and joy.</div>
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<b>Historic Location</b></div>
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<span class="Apple-style-span">The old brick building was once the bottling facility for the long-since-defunct Billings Brewing Company, which opened around 1900. During Überbrew's construction process they uncovered feet of crushed glass under the floor, and found some nearly intact prohibition era bottles from the old brewery. </span>Überbrew's<span class="Apple-style-span"> main room appears to be an old alley that, in the distant past, was roofed over to create a new dwelling. The red brick walls are those of the neighboring buildings, and old painted timber rafters are exposed creating a unique atmosphere. Five skylights allow in natural light during those long Montana summer days. </span></div>
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Mark and Jason used reclaimed barn lumber on the interior adding to the rustic ambiance. Their 40' long bar is also a thing of beauty made from stained and polished concrete. The mounted head of a bull elk overlooks the spacious tasting room. Maybe tasting room is not the proper term. One of Überbrew's hooks is that they have a full kitchen. They not only intend to serve food, but their goal is to highlight their cuisine and promote beer-food pairings. This is bit unique, since most of Montana's taprooms do not have kitchens.</div>
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<b>The Brewery</b></div>
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I was extremely impressed with Überbrew's brewhouse and serving cooler. Their systems and lines were meticulously planned and laid out. They are blessed with plenty of room - there is no clutter, and their working facility is kept very tidy. Andy provided me with an overview of their modern 10 bbl brewing system. For fermentation they have three 10 bbl plus two 20 bbl unitanks. That translates into some very long brewing days to complete two full batches for the 20 bbl cylindrical conical fermenters. That also means they'll need a lot of thirst customers to keep up with the supply. They have the capability to produce 18,000 barrels (half million gallons) per year. My prediction is that the supply and demand will work out fine.</div>
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In their malt storage and milling room I noticed stacks of German Weyermann and British Fawcett malt bags. It is nice to see a brewery using the finest grains to pair with that premium Yellowstone River water. I was not allowed to sample any of their beers, but I was told for the opening they would be serving an Imperial Hefeweizen, an American Hefeweizen, an Amber, an IPA, as well as an English Summer Ale. Behind the long bar they have two separate banks of twelve taps - one for serving pints and another for growlers to go. So expect a wide selection of beers on tap as Überbrew ramps up production.</div>
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They are currently providing their spent grains to a local goat farmer. The plan is to trade feed for artisan goat cheese to serve and pair with Überbrew's beers. Sounds like a good plan to me!</div>
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<b>Their Philosophy</b></div>
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I sat down with owner and brewer Mark Hastings to discuss their name and philosophy. <i>Über</i> means "above" in German and has superlative connotations in the English language. A perfect fit for some German-inspired American brewers. "Überbrew... superlative beer is what it means to me," Mark stated. "Our philosophy is to provide the best of everything we do. Excellent and knowledgeable service, great food, the best beer, etc. We also are excited about promoting beer-food pairings and educating our customers about how fine beer and different dishes go together. Much like wine." And this doctrine of quality spills over to every aspect of the facility. From the beautiful modern/rustic tasting room to the meticulously laid out brewing facility.</div>
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<b>Montana is on a roll...</b></div>
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Montana is already in the top tier of states when it comes to breweries per capita. Überbrew will be Billing's fifth brewery, and there are rumors that two more are planned - these would be located in the West end of the town. Billings barely has 100,000 inhabitants, but they have proven to be quite thirsty. If you live in the area, head on down and try out Montana's newest brewery. It is also a short walk to the other breweries downtown, and the Railyard is just down the street. If you don't live in the area, next time you plan a trip think of Montana. For a beer lover it will not disappoint.</div>
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</div>Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-83659517265915386142012-04-26T17:57:00.000-07:002012-04-26T17:57:53.281-07:00Icelandic Beer<style>
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5AbUANZAXTDNF8308Gt64TedllkdPXjr8pAFF30WlRn_RSOe2OiSDwtHUZSG1Yt7o9IRqxjq3U5Ex-bnzLH3jMZsn6y4jO8bW8aWPlL-3Cm6pAoTfiUb3YoKvmaQepteBU2j9_kAmv8/s1600/Beggi+Snowcave.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5AbUANZAXTDNF8308Gt64TedllkdPXjr8pAFF30WlRn_RSOe2OiSDwtHUZSG1Yt7o9IRqxjq3U5Ex-bnzLH3jMZsn6y4jO8bW8aWPlL-3Cm6pAoTfiUb3YoKvmaQepteBU2j9_kAmv8/s320/Beggi+Snowcave.jpg" width="320" /></a></div><div class="MsoNormal">I’ve been very lucky over the past seven years to have met, and become good friends with, an Icelander named Bergsteinn – better known as Beggi.<span style="mso-spacerun: yes;"> </span>(His full name will not be used in this post to protect guilty.)<span style="mso-spacerun: yes;"> </span>Beggi periodically returns to his Fatherland, and knowing I am a connoisseur, he always brings me back a couple bottles of their local beer to sample – each unique from the others before.<span style="mso-spacerun: yes;"> </span>Upon receiving his last delivery, I felt a calling to write a blog about Iceland’s brewing industry.<span style="mso-spacerun: yes;"> </span>Not necessarily because Iceland is a beer Mecca, but it does produce some excellent products, and it is a case study in a booming, global craft-beer economy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>First Some History</b></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">Iceland was settled over 1100 years ago by Norse Vikings who, at the time, sailed the North Atlantic seas raping and pillaging.<span style="mso-spacerun: yes;"> </span>(Beggi prefers the term “raiding and trading…”)<span style="mso-spacerun: yes;"> </span>After discovering this remote, uninhabited island near the Arctic Circle, for some reason, they decided to set up camp.<span style="mso-spacerun: yes;"> </span>In the years since it was settled the country has had very little immigration.<span style="mso-spacerun: yes;"> </span>The Icelandic bloodline pristine.<span style="mso-spacerun: yes;"> </span>Their language is also very pure and ancient.<span style="mso-spacerun: yes;"> </span>While modern Norwegian has been influence by other northern European languages over the centuries, Iceland’s is that of the original Vikings.<span style="mso-spacerun: yes;"> </span>Icelanders are known to be able to read Medieval texts.<span style="mso-spacerun: yes;"> </span>I speak German and have dabbled in Norwegian, and though I can read some, aside from <i>skaal</i>, it is almost impossible to discern a single word of spoken Icelandic.<span style="mso-spacerun: yes;"> </span>It is known as one of the world’s most difficult languages to learn.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwf92TEeCbMFB7ZXlgqAosJIjsLv4wP3sQMc_vzq9x824RIRekKmFX1Yoh9VDXuhpJ7xvmJzK3ssI4HLpAnItPtWo_k9JDQ9aaYvQKtZQNXqBt0yuqCZpjf7Bs1D9C03l7hn9PM4HSmyQ/s1600/Iceland+Houses.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwf92TEeCbMFB7ZXlgqAosJIjsLv4wP3sQMc_vzq9x824RIRekKmFX1Yoh9VDXuhpJ7xvmJzK3ssI4HLpAnItPtWo_k9JDQ9aaYvQKtZQNXqBt0yuqCZpjf7Bs1D9C03l7hn9PM4HSmyQ/s320/Iceland+Houses.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Over the centuries Iceland has at times fallen under the Norwegian and Danish crowns, albeit with varying degrees of autonomy.<span style="mso-spacerun: yes;"> </span>World War II and the German occupation of Denmark brought change to the country’s rule, and in 1944 Icelanders voted to become a sovereign republic.<span style="mso-spacerun: yes;"> </span>Though currently independent, and despite technically being closer to North America (Greenland) than Europe, Iceland has maintained close ties to Europe, especially Scandinavia, and foremost with Denmark.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prohibition</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Most of us think of <i>Prohibition</i> in the context of the United States, but there were a number of other lands that also tried this flawed experiment.<span style="mso-spacerun: yes;"> </span>Starting in 1907 countries such as the Faroe Islands, Russia, Norway, Hungary, Finland and Iceland all suffered through periods of Prohibition.<span style="mso-spacerun: yes;"> </span>Iceland’s Prohibition started in 1915.<span style="mso-spacerun: yes;"> </span>The ban on spirits and wine was lifted in 1935.<span style="mso-spacerun: yes;"> </span>It is hard to believe, but beer remained prohibited until March 1<sup>st</sup>, 1989!<span style="mso-spacerun: yes;"> </span>March 1<sup>st</sup> is now celebrated as “Beer Day” on the island.</div><div class="MsoNormal"><span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal">In hindsight it is obvious to say that past prohibition experiments have been complete failures, but knowing a handful of Icelanders now, I cannot imagine any government wanting to push their rain-soaked, winter-sunlight-deprived population toward hard liquors like Vodka and Brennivín instead of letting them drink low alcohol, safe and nutritious beer.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Brewing Background</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Iceland is better known for chess, puffin hunting and unpronounceable volcanoes than beer, but it should be proud of its local breweries.<span style="mso-spacerun: yes;"> </span>The island is approximately the size of Kentucky, and with only 313,000 people, it would be the smallest state in the US by population.<span style="mso-spacerun: yes;"> </span>With that said, Iceland boasts eight breweries.<span style="mso-spacerun: yes;"> </span>That doesn’t sound terribly high, but keep in mind that number would put it in a per capita rank with the top tier US states like Vermont, Oregon, Montana, and Colorado.<span style="mso-spacerun: yes;"> </span>And to think that when I was in college at MSU, brewing in Iceland was not even legal!<span style="mso-spacerun: yes;"> </span>No brewing tradition, no Charlie Papazian, nothing…<span style="mso-spacerun: yes;"> </span>Also, Iceland rests squarely in the <i>spirit belt</i>, well north of the <i>beer belt</i>.<span style="mso-spacerun: yes;"> </span>Its climate does not lend itself to raising the ingredients needed in beer. <span style="mso-spacerun: yes;"> </span>So to see a new and growing beer industry there is exciting.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Their craft brewing movement somewhat reminds me of the US – a hip new industry with a number of young breweries.<span style="mso-spacerun: yes;"> </span>Unlike Iceland, the US does have a long brewing tradition, but keep in mind; all but a handful of the 2000 breweries in this country today did not exist in 1980.<span style="mso-spacerun: yes;"> </span></div><br />
<br />
<div class="MsoNormal"><b>Beer Evolution</b></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpmgZNnFFBvAkPUicjyRwyKRyfs_FpdtFm2w6t5gTRYLIAXz5DbBBjZfcjOaygRMqrvtYGzRMGKNp-KHRz3BbNM-1ShhYBA1Hs-pQAjygaeTM5Cew5hT-u5At3VuRKPiYmfxhXaleCAQ/s1600/Icelandic_Beers_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpmgZNnFFBvAkPUicjyRwyKRyfs_FpdtFm2w6t5gTRYLIAXz5DbBBjZfcjOaygRMqrvtYGzRMGKNp-KHRz3BbNM-1ShhYBA1Hs-pQAjygaeTM5Cew5hT-u5At3VuRKPiYmfxhXaleCAQ/s320/Icelandic_Beers_sm.jpg" width="320" /></a></div><div class="MsoNormal">In the short amount of time I’ve been privileged to sample Iceland’s beers, I’ve noticed a bold maturation in their offerings.<span style="mso-spacerun: yes;"> </span>Initially the beers I sampled were light or amber lagers – beers I would put squarely in the Euro Lager category.<span style="mso-spacerun: yes;"> </span>Comparisons to the Danish brewer Carlsberg comes to mind.<span style="mso-spacerun: yes;"> </span>(Remember the Denmark connection earlier…)<span style="mso-spacerun: yes;"> </span>They were excellent beers for refreshment and the “mass” market, but not overly creative.<span style="mso-spacerun: yes;"> </span>But times have changed and Iceland’s beers have evolved.<span style="mso-spacerun: yes;"> </span>And it makes sense.<span style="mso-spacerun: yes;"> </span>The cool climate near the Arctic Circle lends itself to more robust Ales.<span style="mso-spacerun: yes;"> </span>(“Never drink a beer from a country that does not have a real winter.”)<span style="mso-spacerun: yes;"> </span>The beers I’ve sampled lately are much more creative: a hoppy Pale Ale, a Smoked Imperial Stout, two Wit beers, even an Angelica Spiced Ale.<span style="mso-spacerun: yes;"> </span>And an interesting thing to note, though the styles being brewed there have European heritage, they appear to be inspired by American breweries.<span style="mso-spacerun: yes;"> </span>For example, the Wit beers I sampled are what I would categorize as “American Wit,” not really an interpretation of the Belgian original.<span style="mso-spacerun: yes;"> </span>So the American craft movement we all know and love is spreading to other countries. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Breweries and Beers</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Below is a sampling of some of the beers I’ve had the chance to sample:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ölvisholt Brugghús </b>(<a href="http://www.brugghus.is/english/" target="_blank">http://www.brugghus.is/english/</a>)<span style="mso-bidi-font-size: 12.0pt;"><a href="http://www.brugghus.is/english/"><u style="text-underline: #1D4888;"><span style="color: windowtext; mso-bidi-font-size: 16.0pt; text-decoration: none; text-underline: #1D4888; text-underline: none;"></span></u></a></span><span style="mso-bidi-font-size: 16.0pt;"><br />
</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span style="mso-bidi-font-family: Times;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;">Mori: </b>Pours hazy amber with a light tan, creamy head.<span style="mso-spacerun: yes;"> </span>The nose boasts fresh hops and a dry, grainy maltiness.<span style="mso-spacerun: yes;"> </span>It tastes very Maris-Otter-esque with a blend of earthy and citrusy hops.<span style="mso-spacerun: yes;"> </span>In the finish hops eventually overtake the malt.<span style="mso-spacerun: yes;"> </span>This is a wonderful beer – fitting nicely in the Pale Ale or ESB category.<span style="mso-spacerun: yes;"> </span>This is the most aggressively hopped Icelandic beer I’ve tried to date.</div><div class="MsoNormal" style="margin-left: .5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span style="mso-bidi-font-family: Times;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;">Lava:<span style="mso-spacerun: yes;"> </span></b>(Smoked Imperial Stout) This beer pours pitch black and is capped with a light brown head.<span style="mso-spacerun: yes;"> </span>Its aroma is of sweet beechwood smoke.<span style="mso-spacerun: yes;"> </span>(possibly Weyermann Rauchmalz)<span style="mso-spacerun: yes;"> </span>The flavor is dominated by roasted malts and smoke – all the time maintaining a smooth texture.<span style="mso-spacerun: yes;"> </span>For a style of beer that can get out of hand, Lava is very balanced.<span style="mso-spacerun: yes;"> </span>It finishes with lingering smoked malt.<span style="mso-spacerun: yes;"> </span>This is a nice “extreme” beer from Iceland.</div><div class="MsoNormal" style="margin-left: .5in;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Bruggsmiðjan</b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span style="mso-bidi-font-family: Times;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;">Stinnings Kaldi:<span style="mso-spacerun: yes;"> </span></b>(med Islenskri Hv<span lang="DE" style="mso-ansi-language: DE;">önn</span> –> with Icelandic angelica)<span style="mso-spacerun: yes;"> </span>This hazy copper beer has a long lasting head and comes with a subtle lactic acid aroma.<span style="mso-spacerun: yes;"> </span>Its flavor is very light with floral notes and a mild tartness.<span style="mso-spacerun: yes;"> </span>Lactic dryness closes this beer out.<span style="mso-spacerun: yes;"> </span>Stinnings Kaldi was a very surprising beer, floral and very light in flavor with a sour note – similar to some Belgian Farmhouse Ales I’ve sampled.</div><div class="MsoNormal" style="margin-left: .5in;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Vífilfell</b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span style="mso-bidi-font-family: Times; mso-bidi-font-size: 13.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Helvetica; mso-bidi-font-size: 13.0pt;">Víking Gylltur: </span></b><span style="mso-bidi-font-family: Helvetica; mso-bidi-font-size: 13.0pt;">(Premium Lager / Pils)<span style="mso-spacerun: yes;"> </span>Not a lot to comment on here.<span style="mso-spacerun: yes;"> </span>This is a typical European-style pale lager.<span style="mso-spacerun: yes;"> </span>I found it very enjoyable.<span style="mso-spacerun: yes;"> </span>I think sheep do most of the work over there, but if Icelanders had lawn mowers, this is the beer they’d drink after doing that.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Einst</b><b style="mso-bidi-font-weight: normal;"><span lang="DE" style="mso-ansi-language: DE;">ö</span>k</b> <b>Ölgerđ </b>(<a href="http://www.einstokbeer.com/" target="_blank"><span style="mso-bidi-font-size: 16.0pt;">http://www.einstokbeer.com/</span></a><span style="mso-bidi-font-size: 12.0pt;">)</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span style="mso-bidi-font-family: Times;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;">Icelandic White Ale: </b>Einst<span lang="DE" style="mso-ansi-language: DE;">ö</span>k’s Wit is a cloudy, pale yellow beer with a thin head and lot of chunks in suspension after pouring.<span style="mso-spacerun: yes;"> </span>(Healthy vitamin B!)<span style="mso-spacerun: yes;"> </span>Its nose offers up a musty combination of citrus and coriander.<span style="mso-spacerun: yes;"> </span>The wheat in this beer is very present along with a slight tang.<span style="mso-spacerun: yes;"> </span>The finish is surprisingly clean with a faint bit of orange.<span style="mso-spacerun: yes;"> </span>It is an excellent example of a Wit Beer.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There are several other Icelandic beers I’ve tried, but did not take notes on: Thule, Kaldi Lager, Egill’s Christmas beer, Vífilfell’s Christmas beer, and Freyja to name a few.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Not every beer needs to be evaluated, some can simply be enjoyed without a pen and my notes!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Below is a list of the four other Icelandic breweries not mentioned above:</div><div class="MsoNormal" style="margin-left: .5in;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Brewery Reykjavíkur</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Egill Skallagrímsson Brewery</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Gæðingur Brugghús (</b><span style="mso-bidi-font-size: 12.0pt;"><span style="color: windowtext; mso-bidi-font-size: 16.0pt; text-decoration: none; text-underline: #1D4888; text-underline: none;"></span><a href="http://www.gaedingur-ol.is/" target="_blank">http://www.gaedingur-ol.is/)</a></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Víking Ölgerđ Akureyri (</b><span style="mso-bidi-font-size: 12.0pt;"><a href="http://www.olgerd.is/english.html#forsida" target="_blank"><u style="text-underline: #3366BD;"><span style="color: windowtext; mso-bidi-font-size: 16.0pt; text-decoration: none; text-underline: #3366BD; text-underline: none;">http://www.olgerd.is/english.html#forsida</span></u></a>)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It is always a pleasure to try new beers – especially rare ones.<span style="mso-spacerun: yes;"> </span>And when drinking a Freyja (Ölvisholt Brugghús) I can feel confidant I’m the only one within thousands of miles enjoying that beer.<span style="mso-spacerun: yes;"> </span>I would like to give a big thanks to “the mayor of Beggivik” as well as his family for braving customs and supplying me with some excellent new beers from an isolated part of the Atlantic.<span style="mso-spacerun: yes;"> </span>And much better than the rotten shark and Brennivín I was conned into comsuming last weekend up snowcave camping!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-28589102071534845282012-03-27T17:46:00.003-07:002012-03-28T07:59:50.442-07:00Arvada Beer Company<style>
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<div class="MsoNormal"></div><div class="MsoNormal">5600 Olde Wadsworth Blvd</div><div class="MsoNormal">Arvada, CO 80002</div><div class="MsoNormal">303-467-2337</div><div class="MsoNormal"><a href="http://arvadabeer.com/"><i>http://arvadabeer.com</i></a></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHDucmwYcLe0GAbvYCvDWeYLc_c-CLUagsiuIgKsnHU2KMIwfl3AIyxYqcAqZOgwg12Cj_o_KgCCZrMwjlfer1sVbr-4ykJlMu1n_tPYpqZe9pOlGqESzIcibrX9jyleZnrw9EmjrMUM/s1600/Arvada_Water_Tower_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHDucmwYcLe0GAbvYCvDWeYLc_c-CLUagsiuIgKsnHU2KMIwfl3AIyxYqcAqZOgwg12Cj_o_KgCCZrMwjlfer1sVbr-4ykJlMu1n_tPYpqZe9pOlGqESzIcibrX9jyleZnrw9EmjrMUM/s320/Arvada_Water_Tower_sm.jpg" width="240" /></a></div><div class="MsoNormal">I’ve lived in Golden just west of the city of Arvada for 12 years. In that relatively short amount of time, I’ve witnessed a miraculous reincarnation of the original nineteenth century heart of the town. Just west of Wadsworth on the north side of the tacks, Olde Town Arvada has sprung up from the empty buildings on the hill around the historic water tower – and it has turned into a great destination for area residents. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Denver’s Fast Tracks rail system has been one of the driving forces behind the recent development. The “Gold Line” connecting Denver and Golden is scheduled to open in 2016, and one of the few stops on this stretch is right across the street from the Grandview restaurant. Ever since the transit plans were solidified, more and more establishments have been popping up. And in Colorado it is hard for a <i>new</i> neighborhood to spring up without a local brewery – so last year the Arvada Beer Company stepped in to fill the void. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Brewery and spacious tasting area is located on the corner of Olde Wadsworth and Grandview Avenue. The atmosphere is simple and suites their business well. Their location is perfect. They opened their doors last October, but the quality of their beer belies the fact that this brewery is barely out of its diapers. Arvada Beer not only serves as the local tasting room, it is also an integral part of the emerging community.<a href="http://www.blogger.com/post-edit.g?blogID=7011642429932466943&postID=2858910207153484528" name="_GoBack"></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">A Community Working Together</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Success can be difficult for any start-up business, and Olde Town Arvada has several that have sprung up in the past couple of years. To help each other out, all of the businesses in that area are cooperating to make things work. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiKsRp4ohxpD1YWRRjX7Tmjt6o-E_cEo8fTbQjz-eNDMBYqOdQeMUea7l9jaTP9mshCzegUpDoxMmr0gKRhrXKaLq6dBRf3icIF7jZ-qFhJYZQoTbsyhr3amkNe5zYP6Xz-87XIugcLY/s1600/ABC_Samples.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiKsRp4ohxpD1YWRRjX7Tmjt6o-E_cEo8fTbQjz-eNDMBYqOdQeMUea7l9jaTP9mshCzegUpDoxMmr0gKRhrXKaLq6dBRf3icIF7jZ-qFhJYZQoTbsyhr3amkNe5zYP6Xz-87XIugcLY/s320/ABC_Samples.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Arvada Beer Company does not have a kitchen, but they want to give their patrons as many excuses as possible to hang out and drink more of their beer. So they have partnered with local restaurants to help them out. Each table has a menu card with contact information for seven different eateries that will deliver to the table. The food choices range from pizza to hotdogs to cheese steaks to Indian/Nepalese/Tibetan cuisine. The establishment around the corner, Mannequin Frites, also delivers. (Their name is a word play on Brussels’ mischievous mascot... the Mannequin Pis) They specialize in Belgian-style fries served with a dollop of your choice of 20 different sauces. They also offer a terrific sampling of famous Belgian beers such as <b>Hoegaarden</b>, <b>Duvel</b>, <b>De Koninck</b>, <b>Kasteel</b> <b>Rouge</b>, <b>Orval</b>, and various <b>Lambics</b>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Next door to the brewery is great little ice cream and candy shop called Scrumptious. Their sorbet is made with the brewery's <b>Watertower Wheat</b> beer – perfect for warm springs days, and their beer cheese soup is made with Arvada Beer’s <b>59er Schwarzbier</b>. So through their partnership with the brewery next door, they have beer lovers covered whether they need a hot or cold to snack while wandering Olde Town. It really is a community where everyone appears to be helping each other out.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2-4LACMNl1epevnLqU5SHgxr1aBFr805OPmzbkPPIHf8m2ZWH-QdcaRtS3EGVNfUsasFQ8XlFM4KLJWfHwzG0v_4QWSZ-dtIOLgLU5uhvQUDh2tHvXCB4T5tpRtuvvsloCp451HpDmY/s1600/ABC_Taps.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2-4LACMNl1epevnLqU5SHgxr1aBFr805OPmzbkPPIHf8m2ZWH-QdcaRtS3EGVNfUsasFQ8XlFM4KLJWfHwzG0v_4QWSZ-dtIOLgLU5uhvQUDh2tHvXCB4T5tpRtuvvsloCp451HpDmY/s320/ABC_Taps.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Favorite Beer</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Arvada Beer Company brews a wide range of true-to-style beers. I’ve enjoyed their <b>Olde Town Brown, Ralston Golden Ale, Goldline IPA, Coffee Porter </b>and <b>Watertower Wheat</b>, but my favorite draft is their <b>Schwarzbier </b>called <b>59er</b>. It is an excellent interpretation of the Northeastern German specialty. It pours almost opaque and has a fresh, clean aroma. The rich flavor is a perfect balance between dark malts and a smooth lager. There is no perceived roast flavor. Nothing dominates, which is the way a Schwarzbier should be. It finishes smooth & clean and fades out with pleasant malt flavors. Overall it is well balanced and a nice example of the beer that is more difficult to make than most think.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Worth Noting</b></div><div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto;"><br />
</div><div class="MsoNormal" style="margin-left: 0in; mso-add-space: auto;">The Arvada Beer Company does not yet distribute to other establishments. According to my server, Josh, they are “taking things slow to make sure and do it right.” As they feel more comfortable with their production they plan to expand their distribution. In the mean time, patrons can pop in to pick up growlers, or even grab a cornie if they have a keg-a-rator, or just need a small keg for a party. Tours can be arranged by request. Stop by and check them out – I think you’ll be pleased.</div>Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-18884000216846649142012-02-27T17:59:00.004-08:002012-02-28T14:41:14.474-08:00Congratulations J. Wilson – 2012 Beerdrinker of the Year<div class="separator" style="clear: both; text-align: center;"></div><br />
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Some of the greatest beer minds in the country gathered at the Wynkoop Mercantile Room on Saturday for the National Finals of the 2012 Beerdrinker of the Year competition. I had the honor of being a judge (for the third straight year) along with outgoing champion Phil Farrell, Wynkoop head brewer Andy Brown, Jill Redding – Editor-in-Chief at the Brewer’s Association, and the first person to ever win the competition - 1997 Beerdrinker of the Year Jack McDougall. After two hours of questioning, presentations, and being asked to identify three different blind beer samples, J. Wilson a Prescott, Iowa writer, homebrewer, beer judge and beer blogger took home the top honors. J. Wilson edged out Greg Nowatzki of Las Vegas, Nevada and Warren Monteiro of New York city. All three finalists proved that they were more than worthy to be on the national stage with their deep knowledge of all things related to beer. <br />
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What it takes</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V5V-mEv9FSwX6CKXS1i6Jj_WFxVvmXxt2EQRnitEln3Pk37qRufTuWpnazgT94mBPjuJ-TKSlyiXhS762DXTxJ4zv26UvfDeN6OwFzBI2-t9ROZ8KBiILwTcbA0UuTei5UXe2EJBYDo/s1600/J.Wilson-2012+BDOTY.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V5V-mEv9FSwX6CKXS1i6Jj_WFxVvmXxt2EQRnitEln3Pk37qRufTuWpnazgT94mBPjuJ-TKSlyiXhS762DXTxJ4zv26UvfDeN6OwFzBI2-t9ROZ8KBiILwTcbA0UuTei5UXe2EJBYDo/s320/J.Wilson-2012+BDOTY.jpg" width="320" /></a><br />
J. used a combination of wit, knowledge, and passion along with his keen sensory perception to sway the judges. He also kept the packed Mercantile room crowd thoroughly entertained throughout the event. The judges were impressed with his advocacy and outreach efforts relating to beer and his drive to educate others about the drink we all love so much. His philosophy is to create a balance in life between friends, family, work and his appreciation for beer – to promote responsible beer drinking. He is one of those people that you want to sit down and have a beer with – and that is what the event is all about.<br />
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2011 and <i>The Fast</i></b><br />
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J. had numerous beer related accomplishments in 2011, which helped get him to the finals, but the most impressive was his 46-day fast living on nothing more than water and a Doppelbock he brewed with a local brewery. The Doppelbock style originated with the Paulaner monks in Munich who would brew the strong, nutrient-rich beer to sustain them while fasting during lent. The Bockbier of that time had a similar original gravity, but was far less attenuated, leaving more residual sugar and less alcohol. This is a story known by many beer lovers, but I’ve never known anyone to actually give it a shot. J. is not a big guy, weighing in at 154 pounds during Saturday’s competition. In order to prepare for the experiment, he put on 20 pounds before the fast. Over the next month-and-a-half he would drink between four and a half and five beers per day. (This diet takes a very understanding boss!) He said after a few days his body “shifted” and got used to the new diet without any major issues or hunger. He did, however, loose 26.5 pounds during that time. His blogging and notes became a book that he published last year titled “Diary of a Part-Time Monk.” If you want to learn more about his experiences I recommend surfing over to <a href="http://www.amazon.com/Diary-Part-Time-Monk-J-Wilson/dp/193700452X/ref=sr_1_fkmr0_1?ie=UTF8&qid=1330394095&sr=8-1-fkmr0" target="_blank">Amazon</a> and purchasing the book. He gifted each of the judges one during the “bribe” segment of the competition, and I’m looking forward to diving into it.<br />
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It is good to be the winner!</b><br />
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As the winner J. will receive, among other things, $250 to spend at his home pub (El Bait Shop, Des Moines, Iowa), a beer brewed in his honor by the Wynkoop for next year’s competition, free beer for life at the Wynkoop Brewery, and worldwide recognition. <br />
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It is always tough to not win, but Warren and Greg should be very proud of their performances. I am sure both will be back in the finals in the future. Finally, I want to thank those of you that came downtown to take part in the event. I know I had a great time, as always, and I hope you all did also!Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-83882363833528426982012-02-12T08:16:00.000-08:002012-02-19T12:04:16.670-08:002012 Beerdrinker of the Year Finalists AnnouncedThree new faces will be competing for the 2012 Beerdrinker of the Year National Finals on Saturday the 25th. This year’s lucky but deserving trio is Warren Monteiro from New York City, Greg Nowatzki from Las Vegas and J. Wilson from Prescott, Iowa. If you are in the Denver area, or have the means to travel, don’t miss this event – it is the most prestigious title in the country for beer aficionados. Being involved in the selection process, and having reviewed numerous resumes, I can guarantee you that these three are on a different level when it comes to beer knowledge and appreciation. Warren, Greg and J. Wilson will be flown in for the long weekend and pampered at the Brown Palace at the Wynkoop's expense.<br />
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The competition is open to the public and will be held in the Wynkoop Mercantile Room on Saturday, February 25th starting at 2 pm MT. Get there early to nab a seat and have time to enjoy happy-hour priced beers, including a whiskey-barrel-aged Russian Imperial Stout brewed to honor last year’s champion Phil Farrell.<br />
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More information about the Friday and Saturday events can be found at:<br />
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<a href="http://wynkoop.com/about-us/latest-news/279-wynkoops-2012-beerdrinker-of-the-year-finalists">http://wynkoop.com/about-us/latest-news/279-wynkoops-2012-beerdrinker-of-the-year-finalists</a><br />
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<b>Here is a bit of background on each of the finalists.</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEbko3GomMpmEjhy-ciWZVHk22shyTA22edqAaPPWBfdNZEEJk6y428FeSjeR5wh2Oy6NSqLJWLSN5KmMtvQXUfWavAw9RhziakXsgC4d-jDxIaQ7QDGp-UfdkWBmXCBZNnQet6wAG4Y/s1600/Warren-Monteiro-200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEbko3GomMpmEjhy-ciWZVHk22shyTA22edqAaPPWBfdNZEEJk6y428FeSjeR5wh2Oy6NSqLJWLSN5KmMtvQXUfWavAw9RhziakXsgC4d-jDxIaQ7QDGp-UfdkWBmXCBZNnQet6wAG4Y/s200/Warren-Monteiro-200.jpg" width="145" /></a></div><br />
<b>Warren Monteiro</b><br />
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<i>Warren Monteiro</i>, a New York City beer traveler, homebrewer and BeerSensei contributor for Alestreet News. Monteiro has sampled beers in Europe, Central American, India, Sri Lanka, numerous other nations and throughout the United States. In 2011 he visited breweries and beer festivals in England, Belgium, the Netherlands and the US. He samples an average of 350 beers each year.<br />
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<i>His philosophy of beer drinking: </i>“It’s not a habit, it’s a lifestyle. This is why I constantly travel – to get a taste of a new brew or one I’ve been missing, and to find a way to share it whenever possible. I consider creative beer drinking to be an essential part of the tapestry of art and fellowship contributing to a full life. The beauty of beer hunting now as opposed to the early ‘80’s is that I’ll never catch up!<br />
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<i>His home beer bar: </i>Blind Tiger Ale House, New York City.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgPsF1si2-ItlJG_OGu5QijtvNGQUh9W4atKghynA2hnk392LFmcg-_zlA3QXE5_CLErSww85FoU7fVyRC6JKlG4Wv4jGeSLITvqaHhwD7KQqHeRF10SS2-o2omfIKtSP-jFfC1ljdlE/s1600/Greg-Nowatzki-200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgPsF1si2-ItlJG_OGu5QijtvNGQUh9W4atKghynA2hnk392LFmcg-_zlA3QXE5_CLErSww85FoU7fVyRC6JKlG4Wv4jGeSLITvqaHhwD7KQqHeRF10SS2-o2omfIKtSP-jFfC1ljdlE/s200/Greg-Nowatzki-200.jpg" width="145" /></a></div><b> Greg Nowatzki</b><br />
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<i></i><i>Greg Nowatzki,</i> a Las Vegas, Nevada accountant, home brewer and beer judge. Nowatzki has tasted over 13,600 beers from 84 different countries and all 50 states in the US. He has visited over 500 breweries in 32 different states and the District of Columbia, and attended over 150 beer festivals in 8 states. In 2011 he visited 16 beer festivals (including an 11th consecutive Great American Beer Festival) and visited over 100 different breweries in 7 states.<br />
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His beer philosophy: </i>“Everyone likes beer. Some just haven’t tasted enough to find the ones they like yet.”<br />
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<i>His home beer bar: </i>Big Dog’s Draft House, Las Vegas, Nevada<b></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4Bu9-act3P1V2yRK0its6L-D7VwgrI0uxvc_NobpNvh7MxvZupIDCDWFHF-0DgDxVCVSJvLcGfofpfIeokWhOM04-oAZc7qCD7mrM-fNf8qufRh2n_BiB4Q9RQrkDFo3FdOyZ2_qrfc/s1600/J-Wilson-200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4Bu9-act3P1V2yRK0its6L-D7VwgrI0uxvc_NobpNvh7MxvZupIDCDWFHF-0DgDxVCVSJvLcGfofpfIeokWhOM04-oAZc7qCD7mrM-fNf8qufRh2n_BiB4Q9RQrkDFo3FdOyZ2_qrfc/s200/J-Wilson-200.jpg" width="145" /></a></div><b> J. Wilson</b><br />
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<i>J. Wilson,</i> a Prescott, Iowa writer, homebrewer, beer judge and beer blogger. He has a 3-tap, 8-foot home bar supplied by a 10-gallon brewing system in his basement. An advocate for beer for 15 years, he organized numerous beer events in his hometown in 2011. The past year was highlighted by a research project in which he fasted for 46 days on water and a dopplebock he brewed with a local brewery. It became a book, Diary of a Part-Time Monk.<br />
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</i><i>His philosophy about beer: </i>Living life in search of brewvana (an ideal condition of harmony, beer and joy), I seek to educate and advocate on behalf of craft beer, folding good beer into a good life.<br />
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<i>His home beer bar: </i>El Bait Shop, Des Moines, IowaCody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com0tag:blogger.com,1999:blog-7011642429932466943.post-89068442385738810922012-01-12T11:37:00.000-08:002012-02-20T13:36:45.040-08:00Classic Waterin’ Holes – The “New” Atlas Bar<b>Columbus, MT</b><br />
528 East Pike Avenue<br />
(406) 322-9818<br />
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While back in <i>God’s Country</i> over the holidays, I had the chance to visit one of my favorite old west waterin' holes – The “New” Atlas Bar in Columbus. If you are traveling through Montana, there is a good chance you’ll end up on I-90 between Billings and Bozeman. While in the area make sure and stop off in Columbus and head “downtown” to The Atlas and blow the froth off a couple at this classic saloon.<br />
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<b>History</b><br />
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This bar has a lot of history. Built in 1906 the bar boasts some unique features. Most first time visitors will notice that the men’s bathroom is in the back of the bar (complete with a Crane urinal trough), while the women’s bathroom is in the front near the main door. There is also a rustic game room in front.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1XUyGIoIn_x6an5fQFOQMAUTeFHgcwmc6yJmWg6BJeFnLF1WDKscmbpzG9BhKfO-xCt8yTrlq4KeqNV5zkx93RpS3S1cI1MN9vgiFvGaGBo9eQ20hZ_ld-ppdSKvW2zruMbMhCXdUww/s1600/New_Atlas1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1XUyGIoIn_x6an5fQFOQMAUTeFHgcwmc6yJmWg6BJeFnLF1WDKscmbpzG9BhKfO-xCt8yTrlq4KeqNV5zkx93RpS3S1cI1MN9vgiFvGaGBo9eQ20hZ_ld-ppdSKvW2zruMbMhCXdUww/s320/New_Atlas1.jpg" width="320" /></a></div>There is a good explanation for this historic relic. In the old days women were not allowed past the front area into the main bar – that area was reserved for the men. Women had their own small section (the current game room) where they were packed in and served drinks through a window into the main bar. Their bathroom was across the walkway so there was no need to even consider straying further inside. Nowadays both sexes are welcome all the way inside, but the disassociated bathrooms remain. (More about other unique features in the next section…)<br />
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In the early twentieth century, this bar was called the “Atlas Bar.” Of course prohibition was a difficult period in our country’s past. Thankfully for all of us in 1933 cooler heads prevailed, and with the ratification of the 21st Amendment bars were back in business. It is rumored that the Atlas Bar received Montana’s first post-prohibition liquor license and was reborn as “The New Atlas Bar.” It has always been a main congregation spot for Stillwater county locals. Today it is known as one of most historically accurate, and most famous, bars in the state. When you walk in the front door you’ll feel like nothing has changed for the past 100 years. Last summer the National Park Service even added the bar to the National Register of Historic Places. Quite an honor for a small town saloon!<br />
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<b>The Dead Animal Bar</b><br />
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The atmosphere in this bar is almost museum-like. The massive backbar is a work of art itself - composed of sturdy arches, wood columns, mirrors, and elaborate, dark-stained woodwork. It is adorned with notes, signs, and random currency plastered all over the place. Underneath the pressed tin ceiling, the long, narrow bar is packed with mounts of every critter you could imagine. Elk, whitetail & mule deer, mountain goats, bighorn sheep, a mountain lion, bobcat, wolverine, badger, eagles, buffalo, etc, etc, etc. There is even an albino deer and two-headed calf. Needless to say, this is not the place to take your card-carrying PETA friend for a drink. Most of these mounts have been around since at least 1916 – and they show it! This is the reason locals affectionately call the place “The Dead Animal Bar.”<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPzQ97G4hHd8oCr4jxNFhBVsc8ugzTwUwZ5EO-uu4lrloF8BLg0AIPfvewihgZoiyL_v7di-zi51wDEpXf_A8tG3nl6BnOe8lKSHpTXTueWSF14uzk2qwn_c6WBGcLXpmnx2yQzv7lLM/s1600/New_Atlas2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPzQ97G4hHd8oCr4jxNFhBVsc8ugzTwUwZ5EO-uu4lrloF8BLg0AIPfvewihgZoiyL_v7di-zi51wDEpXf_A8tG3nl6BnOe8lKSHpTXTueWSF14uzk2qwn_c6WBGcLXpmnx2yQzv7lLM/s320/New_Atlas2.jpg" width="320" /></a></div><br />
Spittoons are mounted in the base of the bar to accommodate those belly-uppers that prefer their tobacco smokeless. When is the last time you drank a Pale Ale with a built-in brass pot at your feet? There are also pool tables in the back half of the Atlas to accommodate rural Montana’s favorite pastime. (Winning a few bucks and maybe getting into a little scrap.)<br />
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<b>A few changes over the years…</b><br />
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Not many things have changed over the century, but one important one has – the beer selection. Yes, they have Bud, Bud Light, Miller, Coors, and of cause PBR, but they also have a great selection of craft bottles and drafts. On tap they offered Sam Adams Boston Lager, Bozone Amber (Bozeman, MT), Red Lodge Beartooth Pale Ale (Red Lodge, MT), and Bayern Dragon’s Breath Dunkelweizen (Missoula, MT). And in classic Montana fashion, 16oz micro drafts are only $2.50. Happy Hour is even cheaper! Great beer at this price really can’t be beat.<br />
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<b>Old West Charm</b><br />
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In my September, 2011 blog entry titled “<a href="http://www.2009bdoty.com/2011/09/30-things-to-add-to-your-to-do-list.html" target="_blank">30 things to add to your to do list</a>” number 13 recommended that one “Drink a local Montana craft beer in a real, old-school western watering hole.” For those checking items off their list - there are countless options for this one. The Hofbräu or Crystal in Bozeman, Grizzly Bar in Roscoe, Cowboy bar in Fishtail, Bulldog in Whitefish, Mooses in Kalispell… the list goes on and on. (What is your favorite?) But the New Atlas is a classic that can’t be missed. It is a totally unique experience and a great place to enjoy a few Montana brewed specialties. And then you can also brag that you’ve been to the Dead Animal Bar!Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com1tag:blogger.com,1999:blog-7011642429932466943.post-21055278111630674782011-12-08T11:57:00.000-08:002012-02-19T13:26:12.341-08:00‘Tis The SeasonIt is that time of year again. The leaves have long since fallen, and snow is on the ground. This year has blown by and it is hard to believe it is already December. Speaking of December - on my beer calendar for this month there are a couple of important entries: keeping an eye out for winter warmers, and preparation for the upcoming Beerdrinker of the Year competition.<br />
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<b>Seasonal Beers</b><br />
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This is a great time of the year for winter warmers. Most breweries brew something special for the cold weather – whether it is AC Golden’s Winterfest (Coors), Sierra Nevada’s Celebration, or your local brewpub’s specialty. It is a great time to visit your local brewery or pick up that special six-pack at the liquor store.<br />
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If you’re in the Denver area, one great place to go to try out a number of seasonals, including special releases, is the <b>Falling Rock Tap House</b>. (<a href="http://fallingrocktaphouse.com/" target="_blank">http://fallingrocktaphouse.com/</a>) They’ve got specialties from Colorado, other parts of the country, Belgian Noels, and great beers from all over the world.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2y-fq9dHBuD24ahyphenhyphenNbejoSmtMX9IRcS8UnN6T-2zZ2DznfsrTyOj0FdYCFBk_IK6-MrnJLwRhfYLO5Qz3QhYsPT3g2GRaPvvPshbfrkd5a7Yq8dENpAbHdVn8w2twnnxkvIsIJmeVCvQ/s1600/4_calling_birds.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2y-fq9dHBuD24ahyphenhyphenNbejoSmtMX9IRcS8UnN6T-2zZ2DznfsrTyOj0FdYCFBk_IK6-MrnJLwRhfYLO5Qz3QhYsPT3g2GRaPvvPshbfrkd5a7Yq8dENpAbHdVn8w2twnnxkvIsIJmeVCvQ/s320/4_calling_birds.jpg" width="92" /></a></div><br />
Tonight I happen to be bundled up at home, and I am partaking in <b>4 Calling Birds</b> from <b>The Bruery</b> in Placentia, California. It is an 11% abv Belgian-Style Dark Ale, and the fourth in their annual series. (What will they do after 12?) For lovers of spiced beers, Barleywines, Strong Ales, Imperial Porters, and Wassail, this time of the year cannot be beat!<br />
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<b>2012 Beerdrinker of the Year Search</b><br />
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You could be the next Beerdrinker of the Year. If you are reading this blog you are a beer lover – and that is the first step! To apply you need to submit a Beer Resume. This document must include your beer philosophy, details on your passion for beer, and your 2011 beer experiences. It should “detail the entrant’s understanding of beer and its history and importance to civilization, and the entrant’s efforts to educate others to the joys of great beer.” And all of this cannot exceed three 8.5 x 11″ pages in 12-point font. Your beer resume needs to be emailed into the Wynkoop no later than Saturday, December 31st. There are a few other rules, so make sure and check out the official Beerdrinker of the Year web site for all of the details. (<a href="http://wynkoop.com/component/content/article/14-events/208-2012-beerdrinker-of-the-year" target="_blank">http://wynkoop.com/component/content/article/14-events/208-2012-beerdrinker-of-the-year</a>)<br />
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As an example, and to view the resume that got me into the finals, check out <a href="http://2009bdoty.com/?page_id=68" target="_blank">my 2009 resume</a>. Each year, all of the beer resumes received by the Wynkoop are reviewed and thinned down to the top 10, at which point they are sent out to a panel of experts around the country to select the three finalists. Those lucky three will be flown to Denver for the finals on February 25th, 2012, at which time seven wigged & robed judges will ultimately select the winner.<br />
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The winner will receive free beer for life at the Wynkoop, $250 at their local brewpub or beer bar, apparel, and their name will be engraved on the Beerdrinker of the Year trophy at the Wynkoop Brewery.<br />
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A good resume will take some work, so hopefully you’ve already started, or are touching up a previous year’s application. (I submitted a resume in 1997 and 2005 before my 2009 resume got me to the finals.) I encourage all of you to take a shot at the ultimate beer accolade!Cody Christmanhttp://www.blogger.com/profile/10222075959917013650noreply@blogger.com3