On March 5, 2016, I did a Baltimore Beer Tour based on the Brewmore Baltimore film. I documented the experience in a series of 10 Tweets.Read More
Introduction to The Session
The Session, a.k.a. Beer Blogging Friday, is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. Each month, a different beer blogger hosts the Session, chooses a topic and creates a round-up listing all of the participants, along with a short pithy critique of each entry.
The theme is “Snowed In,” and I want it to be open-ended. It’s the first week of February—we are solidly in the grip of the winter, which means hunkering down from the cold and, depending on where you live, waiting for warmer days to thaw out the ice and snow. But perhaps it’s one of those winters, where the snow starts falling… and falling… and falling some more, and the next thing you know, schools are closed, there’s four or more feet of snow on the ground—and you are effectively snowed in and not going anywhere.
Jon Abernathy, this month’s host, offered a variety of topics to stir the creative process. The one that was close to my heart was “What style(s) of beer do you prefer for this cold weather?” And with that in mind, and a record snow fall in the making, I took on the task of writing and drinking—in no particular order. So with this in mind, I began to dig in… And then dig out!
An interesting concept that we are sometimes familiar with here in Maryland Eastern Shore. But interestingly enough we just experienced a record-setting snowfall. So this months topic is right on.
So if I had to pick one beer to be snowed in with – which I was snowed in but didn't have to choose just one beer – it would be Russian Imperial Stout. I've always love the style for many reasons but being snowed in really cause me to focus on those highlights.
Some of my all-time favorite beers are found in this style include North Coast Old Rasputin, Brooklyn Brewery’s Black Chocolate Stout, Stone’s Russian Imperial Stout, Samuel Smith’s Imperial Stout and Dogfish Head Brewery World Wide Stout.
Others that I'm looking forward to drinking some day are the classics, Dark Lord Imperial Stout from 3 Floyds Brewing and Parabola from Firestone Walker Brewing.
The one that had recently that just blew me away was the Bell’s Expedition Stout. Bell’s is a brewery that recently started shipping to Maryland. Whenever I was fortunate enough to travel to the upper Midwest I would come in contact with some of their beer, particularly the Two Hearted Ale, but not many of their other beers. It was during this most recent snowstorm that I opened a bottle of the Expedition Stout that I had been planning on aging. Well, I was going to drink a couple and age the others.
There are times when you have a beer and you simply enjoy it. And there are other beers that from the first sip enters your mouth you know it is one you will remember and being having again and again, recommending to others, and yes, even writing about.
First, this is a mature beer. It is deep in color and in taste, with many layers of bitter chocolate, espresso, licorice and a warming boozy effect at 10.5% ABV. It scores 94 pts and the Bros give it 98 pts on Beer Advocate.
Expedition Stout offers immensely complex flavors crafted specifically with vintage aging in mind, as its profile will continue to mature and develop over the years. A huge malt body is matched to a heady blend of chocolate, dark fruits, and other aromas. Intensely bitter in its early months, the flavors will slowly meld and grow in depth as the beer ages.
A Long Winter’s Nap
So the snow has come and gone. A couple days of shoveling works up a thirst that must be quenched. Bell’s description for the Expedition Stout is that the shelf Life is “Unlimited” with Winter availability. I recently read, and highly recommend, Patrick Dawson’s excellent book on aging beer entitled Vintage Beer. As expected, this one fits the profile for aging perfectly. I still have five more of my Bell’s in the beer fridge. Therefore, I really must have another before putting them away in my cellar for their long winter’s nap.
Beer Style of the Month
To best understand the beers you enjoy and also those next beer decisions to what you are likely to enjoy a helpful bit of knowledge is a better understanding of the recognized beer styles.
There are two primary bodies, The Brewers Association and The Beer Judge Certification Program that have devised systems for describing and categorizing beer from around the world and indeed history. And then online beer nerve centers like Beer Advocate have developed a tangential system for beer styles based largely, but not entirely on these other two systems. So, depending on what your reading, a beer can be classified as more than one beer style. When describing beer style for the purpose of this writing, we will be using the Beer Judge Certification Program styles, which are also the official styles of the Cicerone Certification Program.
Why is an oatmeal stout a good beer for January? For several reasons, one it is a beer that is just better when allowed to warm up a bit. Many people don't prefer a very cold beer in the winter months. Some sources state the best serving temperature is 45-50 degrees F. Test this for yourself, the flavors will change as the beer warms up. Another good reason is that heavy and smooth mouthfeel (texture) and the roasty notes of this beer just suites a winter setting.
Comments from the BJCP guide: Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.
History: An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.
Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.
Four To Try
The problem with a national beer review of a particular style along with recommendations is that you can't always find all or perhaps any of the beers being reviewed. So, these four recommendations are for beers available right now (2016-01-31) at The Winery, Chester MD.
- Samuel Smith Oatmeal Stout - the classic beer for the style. Available year round. Rated at 94 points on Beer Advocate.
- Ninkaski Oatis - this brewer is from Oregon and a new comer to Maryland. It is available year round. Rated 87 point on Beer Advocate.
- Firestone Walker Velvet Merlin - available in the fall, you can find some lingering on the shelve for a few months. It is rated at 89 points on Beer Advocate.
- Breckenridge Oatmeal Stout - available year round. Brewed in Colorado. Rated 83 points on Beer Advocate.
I like to suggest to people when they are deciding on their next beer or want to learn more about beer options, there are generally three things to think about.
First, be aware of what you like about a beer. Take the time to look up what beer style of the drink in front of you.
Second, notice the brewery of that beer. You will often find that that brewery makes a bit more effort when crafting a beer. If you like this one, chances are you'll enjoy other beers they offer.
And third, take a photo or keep a beer journal. If you frequent The Winery or any particular store, they can help lead you to similar beers that may expand your palate and beer knowledge. I have favorite beer styles and favorite brewers. I know I enjoy oatmeal stouts and beers by Samuel Smith. Now I can try other beers of that style and by that brewer and usually be safe with my choice.
One last note about beer ratings. You can use them as a general rule and not as a definitive guide in deciding your beers to buy. I have found some beers that are my favorite to be rated much lower than my palate would dictate. Choose wisely grasshopper!
The February 2016 Beer Style of the Month will be barleywine.
Other journal entries on oatmeal stout
New Orleans Beer Notes
In August 2015, I was able to tag along with my wife during a business trip to New Orleans, LA. NOLA is one of those special places with a legend, a reputation and mystery. Talking with friends about the upcoming trip I was told there are three things that characterize NOLA: great food, great music and debauchery. Hum, sounds about right. But I learned there was so much more.
I got my first glimpse of NOLA beer scene at the Brewers Association SAVOR event in Washington DC. SAVOR: an American Craft Beer and Food Event, is the most classy beer event I've ever attended. It attracts some of the best beers in the country, all coming together to showcase there beers paired with foods. Plus, the salons (themed talks) it is a night to cherish and remember. You can later download the talks for later learning. This is where I was first introduced to NOLA beers.
Getting Around the Big Easy
I arrived in New Orleans with a general idea of some beer places I wanted to experience. Really for the most part, my calendar was fluid. Our hotel was within easy walking distance to the French Quarter, but the August weather of NOLA is brutal, with temps near 95°F everyday with about the same degree of humidity. I've wanted to try out Uber for some time and the program had just come to NO a few months earlier. Some may have had issues with this private-driver taxi service, but every ride I had during my time there was only an excellent, comfortable and convenient experience. On one day I had taken four Uber rides to get from one beer establishment to another and then on to dinner that evening.
Crescent City Brewhouse
New Orleans has many nicknames, one of which is the Crescent City. This moniker alludes to the course of the Lower Mississippi River as it moves around and through the city. And thus, this oldest of NO brewers takes its name from this.
Crescent City Brewhouse is located in the heart of the French Quarter at 527 Decatur St, New Orleans, Louisiana, 70130-1027. Decatur Street is a-buzz of activity that demands your attention. Music, street performers, shops, food and the river close by. This is where you find the legendary Cafe Du Monde, the iconic New Orleans cafe known for café au laits, chicory coffee & beignets. As you walk in front of the Crescent City Brewhouse, its the jazz that first gets your attention. Its when you get close enough you realize their is a band playing.
The setting is irresistible and I must go inside. I need a cool beer and some lunch. The cool jazz band is playing comfortably in the front, friendly inviting in those off the street as they did me. This is an excellent cool background to a cool brew. The Creole Queen paddlewheel sits in the distance view. The Mississippi River is right there.
I ordered the grilled oysters for lunch. Being from the Chesapeake Bay area, I always try the local oyster fare to test against ours. To get the most of the CCB beers i ordered their monthly special brown ale. Everything was poured into the Hefeweizen-style vase glass, which I've always found to be a very sexy glass. It paired well with the grilled oysters which I found very nice.
To get the best range of their beers I ordered a four-sample paddle. I found the Pilsner pleasant and refreshing. The Hefeweizen, as I've come to expect is a great summer drink but not as characteristically full as German offerings. The Red Stallion is their signature beer. Its a Vienna lager in style, malty sweet. The last brew was the Black Forest, a black lager which I found to be a bit thin but tasty.
I leave Crescent City Brewing quite satisfied but yet very hungry, wanting to take in as much of this city as I can with the time I have here. My wife is at her conference and I get to play beer geek for the day. I must not squander this opportunity been given to me. Uber please!
NOLA Brewing is a bit of a ride from downtown, really only about a 13 minute ride but too far to walk on a sultry NO summer day. As usual, my Uber is quick to arrive and quick to get me there. He pulls up, I get out in front of the taproom, and zoom he is gone. NO beer, round two.
The taproom is nice but unassuming. People are enjoying their beer and the place is busy. Another paddle was in order and they had a lot of great sounding beers to choose from.
The Coffee Birth sounded interesting—a coffee infused IPA. It certainly lived up to expectations, full of coffee notes which made drinking this light amber-colored beer a bit confusing. Of course, who could pass up a Buffalo Stout, a buffalo trace barrel aged. Full of bourbon and as black as night. Real nice! Hopitoulas IPA, their mainstream IPA. Lower Line Sour was tart and refreshing without being overpoweringly sour. A great beer for this place and time.
I enjoy trying local beers when traveling. Sometimes is may be difficult to find the right bottle shop to be able to bring back local beer prizes. Rouses Market on Poydras St, was an easy walk from our hotel and has a good selection of local beers. NOLA, Parish Brewing, Abita, Bayou Tech (another brewery discovered at SAVOR). Not only did they have great foods to order but was a nice grocery store, too. They are located at 701 Baronne St, New Orleans, LA 70113-1005. Definitely recommended for beers to drink while staying in NO or for taking home.
There are so many great beer places in New Orleans it is humanly impossible to drink your way through the city in a week. So, therefore I have an excellent reason to come back. Besides all that is Bourbon St and the Red Dress Run, I loved the food, the drink, the culture very much. I will be back!
When you think of winter beers several things may come to mind. For me, its the special seasonal releases like the Anchor Steam Christmas Ale (a 41-year tradition this year) or Samuel Smith's Winter Welcome — always a seasonal favorite. Of course there are many others that likely bring back memories or invoke pleasant sensations. And then there are the traditional seasonal ingredients added to many winter beers — fruits, spices, honey. And the ABV often gets a bump, too. Like all beer seasonal releases, it brings a beery anticipation. Now, there are countless reviews available on winter releases—I particularly enjoyed Tom Bedell's 12 Beers of Christmas, where for the last three years he has "taken on the agreeable task of writing about a dozen holiday beers or winter warmers, one a day (or late into the night)". But I want to take you to another place. Let's take an unfamiliar path through the forest and see what is waiting for us there.
I want to discuss just one beer and probably not one you think of as a Winter beer. But wait! What is more Winter-like than the Christmas tree. And for many of us the tree of choice is a spruce tree. See where I'm going with this?
I've read about the American colonists using spruce tips in brewing their beer. As someone within an interest in tree things, this caught my fancy. Then in December 2014, I found a local beer in Madison WI that was a spruce tip beer. I tried it to satisfy my curiosity. Yup, no doubt, it had a tree quality about it. Done! It was interesting but I didn't need another one. Then a few months later I saw the Yards’ Tavern Spruce on the bottle shop shelf. Again, tried it, curiosity was satisfied but I didn't need another.
Then I saw the Dogfish Head Pennsylvania Tuxedo. Anyone that has had more than one of DFH beers knows that they live up to their motto of "Off-Centered-Beers-For-Off-Centered-People". You are use to getting wild and crazy ingredients from the four corners of the world in you beer. Hey, its DFH, sometimes its great and sometimes — well lets say its just not my style. So, another spruce tip beer? Why not?
"It's like biting into a Christmas tree!"
I grabbed a four-pack, got home and poured one. Oooh, this is interesting. It's like biting into a Christmas tree, but without the tinsel. I loved the flash of tree-like quality, but this time it was well balanced and quite enjoyable. One is not enough, I want another. I raved to my beer geek buddies about this and they (mostly) had the same reaction. This was the first beer in some time that my reaction was "one is not enough,"
The DFH Background
Here is what the Dogfish has to say about their beer. "A spruce-infused 8.5% ABV Pale Ale. Brewed in collaboration with Family Run outerwear company in Woolrich, our two like-mined companies came together to make this beer with Pacific Northwest hop varieties to make a sessionable concoction with a grassy citrus kick complimented by the resinous conifer qualities of fresh green Spruce Tips.
"Brewed in collaboration with family-run outdoor clothing company Woolrich, Pennsylvania Tuxedo is a sessionable concoction with a grassy citrus kick complemented by the resinous conifer notes of fresh green spruce tips. We went into the forests of north-central Pennsylvania and Georgetown, Del., to pick these fresh tips ourselves. A dry yet doughy malt backbone lets the hops and spruce shine while still balancing out the bitterness, making this one an easy sipper."
For some reason I expected the beer boards at BeerAdvocate and Untappd to be as crazy about this beer as much as I was. I guess I'm old enough and just wise enough to really know better. If you pay any attention to the beer rating sites, you know reviews can be all over the place and often coming from (frankly) unqualified tasters. If you realize that these are merely someones opinion and thats all, then you can relax and enjoy your beer. Beer reviews are a mixed lot as mentioned in the All About Beer article of July 2015, Beer Reviews All About Beer The Agony and Ecstasy of Beer Reviews.
Someone with an educated opinion will try a beer and ask “does it taste how it’s supposed to” before reviewing. A novice drinker will rate solely based on how they like it. I see a lot of reviews on Untappd where people will give a beer a low rating and in the comment say it’s because they don’t like the style.
The collective gave it 84 pts at BeerAdvocate while The Bros gave it a 90pt rating. I agree with The Bros. Untappd has is posted at 4-Stars, which is higher than when I first posted my review there. I was a bit concerned but it seems this beer has caught on. I attributed the early lower scores to the fact that spruce was not the taste for many of the hop-heads.
The beer rating article mentioned early may explain some of this thinking, "Someone with an educated opinion will try a beer and ask “does it taste how it’s supposed to” before reviewing. A novice drinker will rate solely based on how they like it. I see a lot of reviews on Untappd where people will give a beer a low rating and in the comment say it’s because they don’t like the style."
As for tasting an unusual ingredient such as hops, it says, "we’re seeing more and more brewers color outside of the lines — my feeling is that they should be as free as chefs to do so." Now isn't that the reason we are enjoying so many excellent beers today, brewers are taking some chances and getting excellent responses and kudos from the craft beer community.
Spruce As A Beer Ingredient
If you'd like to learn more about spruce as an ingredient in beer, here are two excellent sources.
The Oxford Companion to Beer is always an great source for information on beer history, styles and ingredients. About spruce in beer from Garrett Oliver's beer compendium...
"The green shoots at the tips of the branches of evergreens, can be harvested in spring and used as a flavoring in beer. To the taste they are far less resinous than the more mature needles and twigs (although these can be used as well, to harsher effect) and even somewhat citrusy. When boiled in water they can provide either simple flavoring to the brewing liquor or, if further concentrated, an essence to be added to the ferment, as appears in recipes for spruce and pine ales dating as far back as the 17th century. It is reported that in 1769 when Captain James Cook landed in New Zealand, it was with beer on board made with a mash of spruce tips, a beverage with an added antiscorbutic element. Like many beers brewed with ingredients alternative to imported British malt and hops, evergreen-flavored beers were common in colonial American brewing, often combining with molasses as the primary fermentable." Oliver, Garrett; Colicchio, Tom (2011-09-09). The Oxford Companion to Beer (Oxford University Press.
The Drunken Botanist is another fun information source on where our the ingredients for all kinds of "spiritual" drinks. If you are the person that likes to get a bit deeper on topics of your passion, then this is a handy reference to keep close. Ben Franklin has been associated with this special beer ingredient and the Yard's Spruce Tavern does have his face on its packaging.
"Recipes for spruce beer were abundant in eighteenth-and nineteenth-century journals. Benjamin Franklin is widely credited with creating a recipe for the beer— but it wasn’t his invention. While he was ambassador to France, he copied several recipes from a cookbook called The Art of Cookery Made Plain and Easy, written by a woman named Hannah Glasse in 1747. He never meant to take credit for her recipe; he simply copied it for his personal use. Nonetheless, it was found among his papers, and the story that one of the Founding Fathers created a recipe for spruce beer was too good to resist. Modern re-creations of the recipe credit him alone, not Hannah Glasse." Stewart, Amy (2013-03-19). The Drunken Botanist. Algonquin Books.
While the DFH Pennsylvania Tuxedo may not be the first beer you think of as a winter seasonal beer, its special ingredient of spruce tips does make a compelling connection. I think, and hope, this becomes a regular seasonal release for Dogfish Head. While I still have a couple in my fridge, I know they won't last long.
When I travel to a new town I try to do some research ahead so I have at least a few places I want to visit. One of the best sources is BeerAdvocate website, searching "Places" by city. I typically have a few goals, one is to bring back some bottles of beers that don't ship to my area. BA says that the best places in Albany to solve this issue was Oliver's Beverage Center.
Oliver's Beverage Center
By the time I arrived at Oliver's I had only 15 minutes before closing, so I needed to be efficient. I was not disappointed, they had all the good stuff on display as I walked in, but I was looking deeper. Having been reading about aging beers I focused on some barleywines and imperial stouts by recognized great breweries such as Sierra Nevada. I also was able to pick up a few from local breweries I didn't know but styles I've enjoyed. Plus, the bottles just looked good with the cork-and-cage. Stay tuned for a future writing on the success of my choices.
The Merry Monk
An establishment with the name of all-things-Belgian-beer it has to be good. Plus, the BA for The Merry Monk told me it was a place to have my first meal and beer. The pub food was beyond the classic choices. I ordered the hand-made salmon burger with roasted brussels sprouts and was not disappointed.
The beer was excellent, many local belgian-styles like Ommegang. Oh I'll have a Ghent Bhent from Chatham Brewing from Chatham NY. A flight is always a favorite method to maximize tasting opportunities. Ommegang Rare Vos and Abbey Ale, Burly Monk by another local Common Roots Brewing in Glenn Falls NY and finally the night cap was a Vicaris Winter Ale by Brouwerji Dielewyns in Belgium. Simply beautiful. And to boot, my hotel was within a fine-minute walk.
Olde English Pub
Of course the best way to find great beer in an unfamiliar town is from a trusted fellow beer geek living in the area.
So at our hosts recommendation we went to the Olde English pub, which is nicely tucked away into an old house that's been converted to an English style pub. Dark and warm, a friendly old pub with a painting of Churchill over the mantle watching your every move kind of charming. They had wonderful array of English beers, many that I've not had before, and some old favorites such as the Samuel Smith collection. I had a new beer that I knew of but not tried, Morland's Old Speckled Hen. The beer of the evening was Fuller's London Porter. Deep, roasty, full of malt-forward flavors. I'm too use to the American hoppy versions of the style, but the English varieties are a welcome diversion that I want to try more of.
The Albany Pump Station & Evans Brewing
Then we walker around the corner to Evans Brewing and Albany Pumping Station. This was a huge old warehouse brick building that was once the old pump house that would pump water from the Hudson River to the top of the hill where it could be distributed for use in the city of Albany. It now serves as the location for Evans Brewing and have done an incredible job turning into a beautiful eatery and brewpub. The group settled on the Kick-ass Brown which according to the banners draped on the walls had won a Gold metal at the Great American Beer Festival.
The Ruck in Troy
The thing about being a beer geek is that we have a way of finding each other. It's perhaps a bird-of-a-feather kinda thing. But its a beautiful thing with much merit. Life lesson: if you have not declared your beer geek status, go now, shout it out loud where ever you are. So I'd mentioned to a colleague with family in Vermont that I was hoping to find some Hill Farmstead beer, but understand that they don't leave the state. The night before he had dinner with his sister living in Albany and she knew of this place — well you can guess the rest. The Ruck in Troy NY, was just ten minutes up the road was serving Hill's plus they had vertical tastings of both 2013 and 2015 Goose Island Bourbon County Stout and Sierra Nevada Bigfoot barleywine 2014 and 2015. Yes!
It was all I'd hoped for. If I lived in Troy we would be best friends. They were pouring the Hill's Double Galaxy DIPA plus the Conduct of Life pale ale. I had to experience both Hill's and the BCS vertical, but the Bigfoot samples were a bridge too far. Hey, I have a liver to think about. I wish I had more time to spend here and take in more of their incredible beer selections. It was obvious they take beer seriously. But alas, I had to meet friends for dinner and I was already late. If I'm ever back in their neighborhood, I will be sure that there is more time for The Ruck.
The Pearl St Pub
Dinner was a capricious decision and as we walked down Pearl St the Pearl St Pub caught our fancy. Well the salmon BLT was thick but the beer choices was thin. The Davidson Brothers brown ale was a good beer, but to be fair, it didn't have a chance just having the Bourbon County Stouts.
So I left Albany with many great beer memories but still so many beery places that must be left until next time.
I love reading lists of beers for the seasons. For example, here is an excellent article, Thanksgiving Craft Beer Shopping List by Andy Skelton on CraftBeer.com, to assist you with beer selections for your Thanksgiving Day. But you know the problem with all of these articles is when you go to try to purchase Beers from these lists you discover that many of these are not shipped to your location.
So, if you live around Kent Island Maryland you’re some excellent Thanksgiving beers that you are likely to find.
Pairing With Turkey. I agree, witbeer is an excellent choice to pair with turkey. Probably the only ones you'll find off this shopping list is Namaste by Dogfish Head and Winter White Ale by Bell’s Brewing (a relatively new brewery to Maryland). To add to that list, look for Clementine White Ale by Clown Shoes and Blanch de Chambly by Unibroue (pronounced yoo-na-bru). An even better choice may be the Unibroue Sommelier Selection. This is a 6-pack of some of their best beers.
Under farmhouse ales and saison, you’re likely to find the Brooklyn brewing Sorachi Ace and perhaps the Saison Rue by The Bruery, both excellent and favorite brewing establishments. I like to add another of my favorite beers to the list, the Tank 7 by Boulevard Brewing. One more, while not a Saison, Belgian beer go well with just about any meal. Boulevard Brewing’s Long Strange Tripel would be an excellent choice. Okay, one more in this category is Unibroue La Fin du Monde. For the money, I don't think you’ll find a better beer. While it translates as “the end of the world”, your world won't end if you bring (or serve) this beer to Thanksgiving dinner.
Under IPAs, you’ll likely find Hop Stupid by Lagunitas but I have some other choices for you. Look for Mo by Maine Brewing rather than the Lunch. By all means Lunch is a great beer but you're not likely to find it while Mo is more commonly found. Also, Bell’s Brewing Two Hearted Ale, while not an IPA, a very well balanced pale ale and constantly showing up in best beer lists.
On to porters. Breckenridge Vanilla Porter is a very drinkable dark beer but is on the lighter side, meaning not so thick, for the style. It has a hint of vanilla and is not overpowering. To bump it up some other dark beers to look for is Samuel Smith’s Oatmeal Stout. This could be a meal by itself. Okay, it has been once or twice, I'll admit. But it is always a favorite and I often have this with a meal when found on the menu. The oatmeal adds a very nice smoothness to any beer.
Some other beer selections to go with turkey are the marzen or Oktoberfest beers if you can still find them. A Vienna lager falls into that category as well with a good choice is the Great American Beer Festival Gold winner Devil Backbone’s Vienna Lager. A malt-forward beer that pairs very well with the light meat of a turkey.
On to dessert. You really didn't think we could miss this category. For sweetness, if that is what you are after try Southern Tier’s Choklat. Another dark beer of choice is Ballast Point Victory at Sea. This porter is much heavier than the Breckridge selection mentioned earlier and with hints of coffee and vanilla, make it a great beer for sipping after the big meal. Lindeman’s lambic fruit beers are great for their sweet notes and effervescence. Try the kriek (cherry). To go with the pumpkin pie try a pumpkin beer. This time of year it may be hard to find any left on the shelve since they first begin to appear in July. Always my recommendation, if you want a pumpkin beer for Thanksgiving, show some discipline, buy some and put them away. You should still be able to find Dogfish Head’s Punkin Ale, one of those I look forward to every year.
Two sipping beers for you to consider. Allaghash Brewing Curieux is a strong bourbon barrel-aged ale, usually found in 750 ml bottles. At 11% ABV, share this one with a loved one (of age of course). Also, White Oak by The Bruery is another favorite that would go well at the end of the evening. They call this a blend of wheat-wine aged in Bourbon barrels and their Belgian-style Golden Strong Ale.
Well, that’s a lot of beer, so you shouldn’t go without some excellent drinks to impress your guests or hosts. Cheers!
In July 2015, I had the good fortune to take a family trip to Washington State, first to Seattle and then on to the San Juan Islands. I was really looking forward to this trip since it has been ten years since I've been there, and my appreciation of beer has grown a good bit since then. Now knowing how to appreciate the big hopped beers and that Yakima Valley is just to the East of where I will be, I was excited to go back.Read More
The universe that has become craft beer is much like the universe itself — expanding at an increasing rate. It truely is a good time to be a beer drinker. I send out a hearty thank you to those the make this stuff and the local government leaders with their heads on straight that allow it to come to us.Read More
For July 2015, I had the distinct pleasure of hosting The Session. The topic was Bottles, Caps and Other Beer Detritus. I found it great fun to write on a topic I find increasingly diverse and interesting, but even more so, reading from other beer enthusiasts on their tangential beer fetishes.Read More
Detritus, according to the Merriam Webster Dictionary, is "miscellaneous remnants : odds and ends". While the number and quality of our beer choices has certainly improved over the recent decade, have you been paying any attention to the rest of the package?Read More
The Session #101 - July 2015
This is a reminder, that The Session, a.k.a. Beer Blogging Friday, July 2015 muses are due for posting the first Friday of the month, which in this case is July 3.
I will be on Holiday for the next week or so, posting as I can through July 13. And since it wasn't decided Deep Beer would be hosting this months theme till late, I will be VERY lenient on accepting late blog posts.
I hope you are enjoying the topic, I know I am, and am anxiously awaiting reading your thoughts on Bottles, Caps and Other Beer Detritus. Be well!
It was a great time, great beers and very good people that were willing to "stay just a little bit longer" to allow us to drink their beer and give us tour of the place.Read More
When the devil says to you: do not drink, answer him: I will drink, and right freely, just because you tell me not to.Read More
The Session #101 - July 2015
The Session, a.k.a. Beer Blogging Friday, is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. Each month, a different beer blogger hosts the Session, chooses a topic and creates a round-up listing all of the participants, along with a short pithy critique of each entry. You can find more information on The Session on Brookston Beer Bulletin.
Since first discovering The Session, I knew one day I wanted to host a monthly edition. There are many great creative people involved in the beer industry: the brewers designing and creating the stuff of our attention, marketers bringing the product to market, graphic artists making the products attractive and informative and writers who tell the story of beer. The list goes on. And thus, many great products, that may or may not get your attention. The focus is on the liquid inside the bottle, can or keg, and rightly so. What about all the other products necessary to bring that beer to you? What about the things that are necessary but are easily overlooked and discarded. This months theme is, "Bottles, Caps and Other Beer Detritus".
Detritus, according to one definition in the Merriam Webster Dictionary is "miscellaneous remnants : odds and ends". While the number and quality of our beer choices has certainly improved over the recent decade, have you paid any attention to the rest of the package. Those things we normally glance over and throw away when we have poured and finished our beer. These are sometimes works of art in themselves. Bottle caps, labels, six-pack holders, even the curvature of the bottle. For this month's The Session theme, I'm asking contributors to share their thoughts on these things, the tangential items to our obsession. Do you have any special fetish with bottle caps, know of someone that is doing creative things with packaging, have a beer bottle or coaster collection.
Please post your contributions here by Friday, July 3, 2015. I will then post a roundup of all your entries.
Popular in the late 1800s, the last oatmeal stout was brewed before the First World War until Samuel Smith reintroduced this style in 1980.Read More