Anyone a fan of Deadliest Catch?

www.beeradvocate.com/news/1589235

GABF Winners

Two very important categories...

Category: 46 American-Style India Pale Ale - 104 Entries
Gold: Union Jack IPA, Firestone Walker Brewing Co., Paso Robles, CA
Silver: Blind Pig IPA, Russian River Brewing Co., Santa Rosa, CA
Bronze: Hop Head, Bend Brewing Co., Bend, OR

Category: 47 Imperial or Double India Pale Ale - 50 Entries
Gold: Hopnotic 2X IPA, San Diego Brewing Co., San Diego, CA
Silver: Hip Hop Double IPA, Hollister Brewing Co., Goleta, CA
Bronze: Hop 15, Port Brewing and The Lost Abbey, San Marcos, CA

I'll tell you something. I had the bronze medal winning Hop 15 and it rocked my world (thanks Weez)! If there are 2 above it then I want them. The 15 is seriously the greatest beer I think I have ever tasted.

Rest of the winners here.

Commercials

Anybody seen the new Michelob commercials that are a direct ripoff of the Sam Adams commercials? It looks like some of the big guys are feeling the burn of the microbreweries. They are trying to play the role of the brewery that cares about taste. I am sure the big breweries will always be around doing there thing, but I wonder if these commercials could act as a gateway drug for other microbrew beers.

BEER RUN...Who's Driving?

Done messin around. Beer Run mid November...Asheville. Pisgah Brewing, Green Man Brewing, Jack of the Wood...and Brusin' Ales Beer store. Who's In???

love Weez

Lagunitas Hop Stoopid...Brace yourselves...

So,

I love Lagunitas and the beer they make, and i really love the Hop Stoopid double IPA. Have you ever wondered how they keep that beer so deliciously hoppy?? You know where it's citrus-y..crisp and the malt stays the hell away. Have you also considered the hop shortage and the prices of heavily hopped beers these days...and then wondered how the Hop Stoopid can remain a $3.59 22oz bottled of glory? Well...during my little talk with Savannah they let me in on an UGLY little secret about one of our favorite beers..prepare for your bubble to be burst.

Essence of Hop. Not Hops. Read'em and weep.

http://books.google.com/books?id=hDAJAAAAIAAJ&pg=PA526&lpg=PA526&dq=essence+of+hops&source=web&ots=YvE7nWB0DE&sig=dghxZVa4RTQOJruBqEEJgcF2i-Y&hl=en&sa=X&oi=book_result&resnum=1&ct=result

I still love the beer but..geez...wool pullers over the eyes.

weez
out

Porter Beer Bar in Atlanta, GA

I don't mean to steal Weez's next post, but we went to the Porter Beer Bar on Friday night, and let's just say that it's going to be a nice addition to the beer spots here in Georgia. It's tucked in a row of shops on the corner of Moreland and Euclid. Because it's new, the crowds aren't as big as they can be at The Brick Store, plus it's little five, so it's a little different clientel. The beer selection is pretty good. They don't get the exclusive kegs that we love about TBS, but I think that will change quickly. The food is amazing. Try the bacon cheese hush puppies with apple sauce and the salt and vinegar popcorn. All pubs can be judged by their burger, and it was pretty good. Just wanted to keep you guys in the know on this one.

Theobroma

Without getting really deep into this...Sam Calagione needs to make another good drinking beer that isn't made from "rocks from the moons of Endor." I get it, and it's cool, but there has got to be a point to it right? Talk me through it. I LOVE what Dogfish does, don't get me wrong. Sam has been a pioneer and one of craft brewings super heroes. But, and Weez and I have talked about this on several occasions, THEY ALL START TO TASTE THE SAME. I don't know why I felt the need to blog about this, because as soon as I have the chance to try this beer, I will. The description for those who don't care to navigate the website

"This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions. The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC. As per the analysis, Dogfish Head’s Theobroma (translated into 'food of the gods') is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies, and annatto (fragrant tree seeds)."

I don't have a clue about what Aztecs drank, or if it tasted like this? I don't even know what my point is anymore. I like Dogfish and they frustrate the hell out of me at the same time.

Stone Cali - Belgique

Stone's newest creation. From what I read it is a Stone IPA, made with a Belgian yeast strain which brings out unique characteristics of the IPA. I'm interested. I also read on BA that this is a collaboration with AleSmith Brewing in San Diego (whales vagina). The Stone website makes no mention of AleSmith at all. Greg Koch is kind of an ass though so it would make since. Belgique has Magnum and Centennial and is dry hopped with Chinook. 6.9 ABV and 77 IB's. Put it in my mouth.

They need good beer in the UK

First: Enough said

Second: Some south American beer that was ok but the packaging was cool(im gay)

Third: These are the folks i grew up with.....we are about 5 hours into our pub crawl

Fourth: First time i had it and enjoyed it!

So i spent 8 days over in the UK chilling with family and friends and came to the conclusion that they need some good brews in the homeland. So im starting to do some research on how to get some over there thanks to Richard's idea of importing across the pond. I would love nothing more then to be a international beer pimp and well with my sleezy sales skills i think i could be good at it. Let me know who wants in because lets get real we all hate working!! 

B double E

It has been entirely too long. Talk amongst yourselves and lets make it happen. We could make it a Froth Talk trip or it could just be me and weez like normal(except toots). Lets stop talking about all this great froth and go search it out for ourselves. If you wonder what the heading for this post means, you probably don't need to go anyway. I'm mad!

If I don't get to taste this, my head will explode!

Who's going to Hood River with me?

Full Sail Brewing is proud to announce the release of Lupulin Fresh Hop Ale as part of their Brewmaster Reserve series. Brewing a fresh hop ale to celebrate the hop harvest is an annual tradition at Full Sail. Every year, the Full Sail brewers travel to area hop fields and gather all the fresh hops they can carry to brew this special beer. This year's Lupulin Fresh Hop Ale is brewed with three varieties of fresh hops straight from the harvest: Mt Rainier, Cascade and Nugget. According to Full Sail Brewmaster, John Harris, "Lupulin Fresh Hop Ale is a veritable hop lover's delight. The beer is all about hops. It's wet hopped, kettle hopped, hop back hopped, wet hopped in the fermenter, and dry hopped in the fermenter with 135 pounds of hops per 24 barrel batch. That's 5.62 pounds of hops per barrel! Expect a bold hop aroma of citrus and spice and a nice caramel flavor with a pronounced citrus character." Due to the limited availability of fresh hops, Lupulin is brewed in small batches, so Harris suggests that you enjoy this once a year tradition while you can. Harris goes on to explain that, "This beer is rightfully named Lupulin, as the lupulin glands are the sticky resins inside the hops that carry the bitterness and essential oils of the hops. They are what gives beer its wonderful flavor and aroma." (5.8 ABV 70 IBU)

Lupulin was awarded the coveted 2007 "Satori Award" by beer aficionado/blogger Jeff Alworth. ( http://Beervana.blogspot.com) Alworth writes, "In Zen Buddhism, satori is the moment of sudden enlightenment when the mind realizes its own true nature. The Satori award, honors the beer that in a single instant allows the drinker to realize the true nature of beer."

Yellow Snow IPA

I want the 5 litre can. I don't care what it tastes like!

Strap on your snow shoes and keep your eye out this winter for Rogue's Yellow Snow IPA in a 5 Liter Can. The can uses a convenient "Pull and Turn" tapping system that makes this the perfect gift to share with friends at the mountain, the lodge, or the local motel. Yellow Snow is Rogue's tribute to winter sports everywhere-downhill skiing, snowboarding, cross country, ice hockey, ice fishing, snowmobiling, and even curling. Yellow Snow will be available November 1 in select mountain communities across the country. In addition to the 5 Liter Can, Yellow Snow IPA is available in serigraphed 64oz jugs, 22oz bottles, and on draft.

Barley Wines

So the other day I had the Great Divide Old Ruffian Barley Wine. This was my first real expierece with a barley wine and it was a good change of pace from my typical choices. I enjoyed its rich malty flavor and its flavors varied greatly from once again what I am a custom to flocking towards. However, while I ejoyed this beer it was not one of my favoirtes. Before I rule out barley wines I would like to try some more to get broader scope of what to expect and find in this style.

New Coalition

(LONGMONT, CO) - In today's day and age with everyone trying like hell to kill one another, two craft brewers with different philosophies and from opposite sides of the country are actually putting aside their differences to, wait...yes, work together. No flashy mergers or hostile international takeovers, just two craft brewers interested in taking over your palate with unusual beers. Left Hand Brewing Company from Longmont, Colorado and Terrapin Beer Company from Athens, Georgia, are collaborating on a series of one-time releases each year, calling the coalition the Midnight Project. The first release is Terra-rye'zd, an Imperial Roggen Schwartz Lager, with very limited availability - only six states will carry the brew.

"The entire 'Midnight Project' was born late one night" says Chris Lennert, VP of Operations for Left Hand. "We had finished a successful beer dinner in Athens together, as well as a beer festival in Decatur, and were having a few pints at the Brickstore Pub to celebrate when the idea started to take shape."

"We've been friends with Left Hand for years," says Dustin Watts, Director of Sales & Marketing for Terrapin, "and really just thought about doing a beer dinner together out in Colorado during the Great American Beer Festival later this year (Saturday, October 11th @ the Kitchen in Boulder). Then, somehow, it turned into making a beer together."

After several months of back-and-forth recipe concoction and name brainstorming, Terra-rye'zd was finally brewed at Left Hand Brewing Company. Terrapin's Head Brewer, Spike Buckowski, flew to Colorado in late July to brew the black rye lager with Left Hand's VP of Brewing Operations Joe Schiraldi and Head Brewer Ro Guenzel. "I think Terra-rye'zd is a pretty incredible, interesting beer," said Ro, "but the prospect of ever having to brew it again is terrifying!" The brew literally terrorized Left Hand's new 60-bbl brewhouse, or as Ro claims "anyone who has ever brewed with close to 50% rye malt can understand the terror."

Spike couldn't agree more. "The Terra-rye'zd experience was one of pure terror. Not only in brewing it, but the madness of travel added to it." He started his day brewing in Athens, got on a late flight that night to Denver, had a few hours of sleep, and started brewing early the next day all day. Then it was back to Georgia early the next morning for another full day of brewing. "All in all, it was definitely well worth it. Great travels, great times and definitely a great beer."

Terra-rye'zd is a beguiling black rye lager that will hold you hostage with its complex flavor, and make you want to ransom off your neighbors' children for another bottle. The spice derived from the judicious amount of rye malt will bombard your palate. Don't turn your back on the hops, which we took all the way to level orange. After the assault the flavors will disappear until they rear up again with each sip.

Medium-bodied, with 6.6% alcohol by volume with 37 IBU's, Terra-rye'zd will be available in 22 oz. bombers and ½ bbl kegs starting in early October. It will only be available in the Southeast states where both breweries have a presence (Tennessee (Nashville only), North Carolina, South Carolina, Georgia, Florida (Tampa/Fort Myers only)) and Colorado.

Where'd everybody Go?

Its been a month and a few days since FogleFroth's last post about the Oregon goodness.  Which makes me want to go to Oregon to try it.  I can say that the only things that I know about Oregon is that its home to the Goonies, and a fat little asian kid that dresses like every Christian band out right now, and he goes to Full Sail.  I will report that still there is no fucking Sweetwater anywhere in the Shitty Orlando area.  There is no hope for this town I am certain.  Luckilly I will be leaving this place before I know it and will make it a promise to myself and others that I will not live in a town that does not have IPA or any other  good assortment of great brews anywhere in it or around it.

P.S. this post was just for us to realize that Froth Talk still exists and we keep it going, unlike the Music Huddle blog.  We should start a twitter, kidding.  They would read "At the Roger and we're takin it to the boat" or "Who really gives a shit what others think, lets get hammered."  or "Shots will be poured and slick and ScottyK's shirts will be off by the end of the night."  or "  It's midnight and Weez is passed out at the bar"

McMenamin’s IPA

I am currently at Oregon State University, home of the Beavers in Corvallis, Oregon. You are probably aware that Oregon is also home to many great microbreweries. Because I am here with a church youth conference, I find it hard to get away and experience some of these great brews.

Looking for a late night snack, someone suggested that we go to McMenamin’s Pub tonight. Upon arrival, I quickly checked to see what they have on tap. It turns out that they brew their own beer. I tried to refrain as my mouth watered in curiousity.

As we are looking at the desserts to satisfy the sweet tooth, I am getting a feel for this guy, he is quick to tell us that “Oregon is the microbrew… “ I just finished his sentence for him and everyone at the table saw my face light up like a pirate that just figured out the last clue to the treasure map. One of our guys responds by asking for a sampler, and the table erupts in debate on whether or not we should experience the sampler in a public place (it’s a rather conservative group we are working with). Our waiter suggests that we just get one to go and put it in a to-go bag. Since I am the one with the ear-to-ear grin, I don’t waste any time announcing that I would like a quart of IPA. He asks if I want the larger single serving, and I have to think to myself, “is this the time to be greedy?” I insist on the quart. The server returns with a 4 Quart Balls Wide Mouth mason jar filled to the top with the amber glow of IPA. He hooked us up big time. I leave the place with the satisfaction of knowing that I have more than enough beer to last the night.

I return to my dorm room and immediately crack open the jar. I am just waiting for this to be terrible because I just have too much of this stuff for it to be any good. After I remove the top of the jar, the aroma fills my nose with citrus fragrance as I can smell the hops right from the top. I immediately take a big swig. It opens up with a great, balanced mouth feel with a very traditional flavor, then come the hops. The hop character of this beer is what makes it stand out above what I was expecting. It comes across a big flavorful beer. It was a great take on a traditional classic, definitely bringing something new to the table. The bitterness took over my mouth in a great way and I can still taste it even though I took my last sip several minutes ago. Very strong flavor and a great beer.

So I have made one stop and I am a believer in Oregon. I can’t wait to see what the rest of this trip has to offer. Oh yeah, the total bill at the restaurant included three personal sized pepperoni pizzas, four RC Cola soft drinks, a raspberry tea with fresh, organic raspberries smashed into it, two corn dogs, two orders of fries, a marionberry crisp (we don’t have these berries in GA, but they are like a tart blackberry that pretty much rules), three triple chocolate stout milkshakes (the best chocolate milkshake I have ever had. Total = $17.25. Oregon doesn’t have sales tax either. Someone pinch me.

Oregon

I am in the Oregon Airport right now.  I didn't think I would get to experience as much beer as I did.  I will post some blogs about McMenamins and the Rogue Public House in Newport when I return home.  I also have some cool pics to share.

Respect,

Mike

God Bless the USA!!!

THE owners of one of Scotland's largest independent breweries were yesterday lambasted by health campaigners and politicians for creating Britain's most potentbeer ever – with a staggering 12 per cent alcohol content.
Earlier this year BrewDog, the award-winning microbrewery, faced being blacklisted by advertising industry watchdogs for allegedly encouraging antisocial behaviour in its marketing and promotions.

And James Watt and Martin Dickie, the two former ADVERTISEMENT
students who formed the company last year, have now been accused of irresponsibly promoting Tokyo, a brew with potentially "devastating" consequences for health.

Dr Bruce Ritson, the chairman of Scottish Health Action on Alcohol Problems, declared there was no place for such a high-strength beer on the market.

He said: "It is the last thing we need. It is absolutely the wrong direction to be going as far as Scotland's health problems are concerned. If it became popular it would have devastating consequences for health as well as social order and violence on the streets."

Jack Law, the chief executive of Alcohol Focus Scotland, also condemned the beer. He said: "What justification can there possibly be to bring an extra strong beer on to the market?

"Super-strength drinks are often favoured by young people and problem drinkers – is this really who the brewery wants to target?"

Dr Richard Simpson, Labour's public health spokesman, said: "Since a huge proportion of alcohol in Scotland is consumed in the form of beer, this product is hugely irresponsible."

And Jamie Stone, the Scottish Liberal Democrat public health spokesman, commented: "Focusing on it being the UK's strongest beer jars with the current campaign to tackle Scotland's stormy relationship with alcohol. We need socially responsible advertising campaigns from the alcohol industry to support Scots to change their attitude to booze."

But Mr Watt remained unrepentant about his Fraserburgh-based company's decision to brew what they are describing as an "intergalactic fantastic oak aged stout" which has been made with specialist malts, jasmine and cranberries before being aged on French toasted oak chips.

He told The Scotsman: "I completely agree with the aim to encourage responsible drinking, and that is fundamental to what we stand for. Our beers are targeted at and drunk by connoisseurs, and we strive to educate our customers that full-flavour beer can be enjoyed in moderation as opposed to heavily drinking cheaper, bland beers.

"The beers that we make are to be savoured and enjoyed. The (£4 per 330ml bottle) price takes it away from the market that are just drinking beer to get drunk. We in fact are the cure and not the problem."

The brewery has made 2,000 bottles of the initial brew.

BACKGROUND

THE Scottish Government is considering proposals to impose price rises of up to 75 per cent on some alcoholic drinks as part of plans to tackle the country's booze culture.

The proposals include setting minimum prices for drink in supermarkets and off-licences, and raising the minimum age at which they can be bought in them to 21.

A spokeswoman said: "One of Scotland's biggest challenges is alcohol misuse.

Following the consultation, the Scottish Government envisages legislating in time for many of the measures coming into force on 1 September, 2009."

Speaking of Sierra Nevada ruling with fresh hops....

Chico, CA (July 2009) - Fresh from the field to the glass with no stops along the way. With the third installment of Sierra Nevada's Harvest Ale Series, they introduce a beer that is close to the brewery's heart. Chico Estate Harvest Ale is a beer made with hops grown just feet from the brew house. They grow the hops themselves, pick them, and put them directly into the beer, still bursting with the signature flavors that have put Sierra Nevada Brewing Co. on the map. Hops this fresh can be found nowhere else.

By stealing a page from the winemaker's playbook, Chico Estate Harvest Ale will use all of the hops grown in the brewery fields for one big full-flavored Sierra Nevada beer. Typically, hops are collected and dried for use throughout the year, but as they dry, the precious oils and resins break down and some of the big flavors become muted. With Sierra Nevada's Harvest Ale series, the brewery takes care to use the freshest hops possible, and in the case of Chico Estate and fall Harvest Ales, they use only "wet" or undried hops to add not only bitterness, but the full range of character and flavors that the small but mighty hop has to offer.

Sierra Nevada is one of only a handful of breweries anywhere in the world with the space and the dedication to produce an estate harvest ale, and they remain committed to the versatility of the hop. Previously only available on draft as "20th Street Ale," Chico Estate Harvest Ale will be bottled for the first time and available in limited quantity at the end of August.

As the pioneers of using fresh-harvested, wet-hopped beers, Sierra Nevada adds Chico Estate Harvest Ale to the trinity of their beloved harvest ales.

Founded in 1980, Sierra Nevada Brewing Co. is one of America's first microbreweries and remains highly regarded for using only whole-cone hops and ingredients of the highest quality. Sierra Nevada has set the standard for artisan brewers worldwide as a winner of numerous awards for a line of beers and ales, including the flagship Pale Ale, Wheat, Porter, Stout, five seasonal beers and a host of draft-only specialties.

http://beeradvocate.com/news/1458942

Pretty Lucky

In finding out through the Green's website that Weyerbacher and Stone are on the way to GA i started thinking...we're getting A LOT of good beer here in Atlanta. If the Micro trend that is flooding our marketplace with all these beers continues we're in pretty good shape. let's run this down and appreciate what great stuff we can get.

Oskar Blues
Dogfish Head
Lagunitas (new Zappa beer released)
Sweetwater
Stoudts
Great Divide
Avery (Avery 15 available)
Clipper City
Terrapin (India Brown in Bottles)
Highland (Just released a new session Lager....uhh...Thanks? Guys?)
Allagash (Has a strange new big bottle out every other day, at a low low 14.99)
Lakefront (new IPA is stellar)
Left Hand (I hate these guys, for personal reasons)
Rogue
North Coast
Breckenridge
Victory (Scotty K lives by the Wallop, dies by the Wallop)
Boulder Beer
Schmaltz (Jew-ruselem in GA, i love it!)
Harpoon (Every other pumpkin spiced beer can bow down to the Winter Warmer)
Sierra Nevada (callem' old school, the fresh hop beers rule me)

Cottonwood (newly available) Has a Hazelnut stout that is amazing
Weyerbacher (in stores next week) Double Simcoe on Tap @ Brick Store as I Type
Stone (coming soon) Enough Said.

Top 10 beers...I'm DYING to try.

I was thinking...there are so many amazing beers i have had, even in small pours at beer fests, but also SO many i've never had the luxury of trying. in no particular order i give you my top 10.

1. Founders-Kentucky Breakfast Stout
2. Russian River-Pliny The Younger IIPA
3. The Lost Abbey-Angel's Share Bourbon Barrell aged Strong Ale
4. Alesmith-Yulesmith Christmas Double IPA
5. Alpine Beer Company-Pure Hoppiness IIPA
6. Shorts-07 Anniversary Ale Part Deux Bourbon Grapefruit Double IPA
7. Pisgah-Vortex 1 Triple IPA
8. Founders-Devil Dancer Triple IPA
9. Shorts-The Good Feller Imperial IPA (12 imperial beers series)
10. Craftsman-Orange Grove Ale

Honorable Mentions-Every Fresh/Wet Hop beer that i havent put in my mouth

Yours?

Drink [Craft] Beer

I stumbled on a cool website. seems insightful. Lots of cool interviews with brewers, and good tasting notes. These guys that run it are from the Boston area and much like us..they are angry they can't get a lot of beer so they go find it. I think they may be tapping our cell phones...they did a trek across Michigan stopping at all the cool brewery's. Sounds like a familiar plan. www.drinkcraftbeer.com

New "Side Project"

Athens, GA (June 2008) - Terrapin Beer Co. of Athens, GA announces the much anticipated release of the RoggenRauchBier, the newest Volume in the limited production Terrapin "Side Project" series of beers.

The RoggenRauchBier, Volume Two in Terrapin's "Side Project" series, is inspired by two classic German Beer styles. The first is the Roggenbier, made with an abundance of Rye Malt, and the second is the Rauchbier which is brewed with smoked malt. Terrapin's brewmaster, Brian "Spike" Buckowski, decided to experiment with a combination of the two traditional German beers. "This is the first time I have experimented with smoked malt. I really didn't know what to expect." Said Buckowski, "I just tried to balance the smokiness from the smoked malt and the spiciness of the rye malt with the sweetness of the other specialty malts in the beer."

The five hundred case production of RoggenRauchBier will be distributed throughout most of the seven states that are currently carrying Terrapin's beers. Judging by the first "Side Project" release consumers will have to act fast if they want to try Volume Two. The "outrageously hoppy!" Volume One of the "Side Project" series, Hop Shortage Ale, was quickly snapped up by consumers and in many places sold out the same day it hit the shelves. Retailers can expect a similar response for the newest edition to showcase Buckowski's brewing improvisation, so grab them while you can!

Each Volume of the Terrapin "Side Project" series of beers is a limited, one time batch sold only in 22oz bottles. A new Volume is schedule to be released every 2-3 months. To Terrapin's brewers it offers an opportunity to experiment with new ingredients and unique style while utilizing their creativity.

Terrapin Beer co. opened the doors this year to their 45,000 square foot brewery in Athens, GA at 265 Newton Bridge Road. They offer tours of the new facility Thursdays and Saturdays from 5:30 - 7:30 with live music and tastings. The tours are an excellent opportunity to taste Terrapin's full line of award winning brews and see the brewing process first hand. For more information visit the web site www.terrapinbeer.com

Kona Brewing Company

I am spending some time in Hawaii with my wife's family and from the moment I got here, I have realized that Kona Brewing Company is available everywhere.  My Brother-n-law, my wife's sister's husband, that lives here was quick to point out that Kona Longboard Lager is available everywhere as the "cheap stuff" and that no one drinks it.  I don't know if that is so true.  The Kona Brewing Company may have the lock on the microbrew market here, because all liquor stores are ABC stores and Sierra Nevada seems to be the next most exotic choice.  This all to say that I am on Oahu, which seems to be the tourist island of Hawaii and the vendors are looking to sell more quantity rather than quality.  They obviously sell a lot of Kona here, because every place sells it.  I also don't think the bartenders care what they are serving.  I had two pale ale's that tasted completely different from each other, one was good, the other not.  I am pretty sure that I received two different beers.  I also had two glasses of wheat and they also were completely different.

Last night, I was able to go over to one of the Kona Brewpubs.  I was really looking forward to the experience, and the restaurant looked amazing.  It was at the Koko Marina and looked great.  The problem was that both my food and my wife's food where terrible.  The Castaway IPA that is only available on draft at their brewpubs, was more traditional and really less than memorable.  I wish that I had got the porter or something different.  We really just wanted to leave after that. 

If you have any suggestions of things to do in Oahu, let me know.  I am here for a few more days and I really need to get off of the computer.  See you guys when I get back.  I will also see the Sweetwater Happy Ending and hopefully more Lagunitas Hop Stoopid when I get back.  Anybody want to split a case of Hop Stoopid with me?

Aloha,

Mike

Sam on Today Show.

Sam Calagione, President and Founder of Delaware's own Dogfish Head, will be representing America's best-selling adult beverage on national television this Thursday. The sales of craft beer continue to rise and the international beer and food pairing trend is gaining momentum as evidenced by this high-profile taste-off. Calagione has chosen to pair New Belgium's Mothership Wit with the Gruyere Reserve cheese and a half-decade-old Dogfish Head World Wide Stout with the Askinosie artisanal Chocolate. Craft breweries are proving that great beer has all of the flavor, complexity, and food-compatibility of the world's finest wines and deserves it's place at the dinner table. The world's finest beers are more affordable than the world's finest wines, which is why the craft segment continues to thrive even in these challenging economic times. Dogfish Head's sales are up 41% thus far this year and the brewery focuses on stronger, more flavor, more exotic beers as their purpose statement "Off-centered ales for off-centered people" alludes to. Beer is also more accessible than wine. Wine is made in a few isolated regions in the U.S. but the average American lives within 10 miles of their local brewery. So get out there and support the amazing, diverse, local, independent, small breweries that have reinvigorated the American beer landscape. For more info on Dogfish Head beers and Sam's books go to dogfish.com.

Don't miss Sam Calagione and Marnie Old, authors of He Said Beer, She Said Wine, on NBC's "The Today Show" this Thursday, 6/12 in the 10 o'clock hour!

Sam and Marnie will be taking their wine vs. beer debate to a national audience as they try to sway hosts Kathy Lee Gifford and Hoda Kotb with some delicious pairings!

For more information or to order He Said Beer, She Said Wine, visit http://us.dk.com/hesaidbeer . He Said Beer, She Said Wine is also available on Amazon.com and in bookstores nationwide.

Can't be by your television on Thursday? Visit http://today.msnbc.msn.com/id/12065856/ following the broadcast to see a complete video clip of the segment.

Also on Thursday, Sam and Marnie will be interviewed live on Martha Stewart Radio's "Everyday Food" with host Betsy Karetnick on SIRIUS 112. Tune in starting at 12:15 pm!

Bells to change some recipes......

They haven't started brewing it yet, but next year's batch of Bell's Brewery Inc.'s flagship beer, Oberon, could taste differently.

The Czech Republic farmers who have grown Saaz hops as part of a contract with Bell's Brewery Inc. have pulled out the deal with the Kalamazoo brewery, which uses the hops to make its popular seasonal brew Oberon, president Larry Bell said.
The move could effect next year's brew.

Bell said he found out about it a few weeks ago and that the contract with the farmers had "some loopholes."

It's another example of the worldwide hops shortage hurting smaller brewers. Between bad weather in Europe, a spike in barley prices and a decrease in hops production by U.S. farmers, those with hops know they are sitting on a coveted product.

"The amount of dollars flying around for hops, these guys are seeing the opportunity they have and jumping at them to make some real dollars this year," Bell said.

Bell said the brewery has already started experiments at the Comstock facility and they "may substitute things because of the sheer lack of availability."

Some of those experimental brews will be available at the Bell's Eccentric Cafe, 355 E. Kalamazoo Ave., in the coming weeks. Bell also said he will meet with a hops broker next month in Washington to see if he can get Saaz hops elsewhere.

Other hops shortages may effect other Bell's brews, including Two-Hearted Ale, Bell said.

"If we have to change the hops in our recipes, we're going to come out and tell our consumers what's going on," Bell said. "We will return to basic recipes as quickly as we possibly can."

Bell said he's also hoping this summer will be prime for hops growing -- timely rain, an abundance of sunshine and few straight-line winds, powerful winds associated with thunderstorms.

"We don't really know what the harvest is going to be. We have a long summer of weather ahead of us," he said.

As for Oberon, even without Saaz hops, "I don't expect a huge taste change," Bell said.

Have we overlooked the biggest badass of all?

So...I am certainly guilty of hyping breweries/brewers that...well..already have hype. Tomme Arthur from port brewing, Greg Koch from Stone, Sam from Dogfish, and Vinnie Cilurzo of Russian River. In all the hub-ub i feel we may have missed the biggest badass of all...Nick Floyd. Nick Floyd is the mastermind and one of the F's that make up Three Floyds Brewing Co. As i write this...Three Floyds is responsible for 5 beers in the top 100 in the WORLD. They are the gospel when it comes to amazing craft beer. Why do they get forgotten you ask? Indiana. That's why. When you choose Munster, Indiana as your beer's birth place you have definitely taken the vacation visitation possibility and tossed it in the trash. So-cal...let'go....indiana...uh...well...maybe next time. It boils down to lack of money and a huge heart for great beer. Would 3 Floyds have blossomed in Chicago..yes...and would have garnered a bit more hoopla, but at 5,000 more dollars a month in rent, Munster Indiana is close enough. Sadly Three Floyds is not available in Ga...and even more sad...It used to be. When i worked in a bar in the early 2000's three floyds was new on the scene and avaiable through  the reckless Thunderhead distributing. I used to buy Robert the Bruce scottish ale at kroger in Grayson, and have my lupulin glands shook by their three floyds "alpha king" extra pale ale. I say all of this to shed a little light on what may be the best craft beer in the world.

weez

Stone has gotten label approval on its 12th Anniversary beer. The beer will be called “Bitter Chocolate Oatmeal Stout,” a 9.2% ale brewed with bitter chocolate. Little is known about the beer other than that it will presumably be in the same vein as Hoppin Frog’s B.O.R.I.S. the Crusher and Southern Tier’s Choklat (versus big coffee accented stouts). Stone is in partnership with Chuao Chocolatier, with whom it hosted a beer and chocolate tasting event around Valentine’s Day, for this project.

The back of the label shows extensive writing which reads like someone’s journal (Greg Koch, CEO?), written after hosting the Stone Winter Storm Fest back in January. The shortage of hops is a key point; this beer appears to be a strategic move away from the big hoppy ales that Stone brewed for its 10th and 11th anniversaries.

The anniversary release date changes from year to year but the last two dates have fallen in late August and early September. With the release of Vertical Epic on “08.08.08,” rumor is that this beer will be released much earlier in the summer. As it has done with the 10th and 11th, Stone will have a web page dedicated to the 2008 anniversary party which will eventually be available at www.stonebrew.com/12th (the link is empty at this time).
And if that weren’t enough, Stone Russian Imperial Stout came out this past week.

(from beernews.org)

Big Guy getting bought?

People inside Anheuser-Busch say a takeover of the St. Louis brewer by Belgium's InBev is possible — though the company has not commented on a possible deal. Talk of the company's takeover has people in St. Louis on edge. The brewer is part of the city's identity, and not just as a major employer.

When word got out that InBev was interested in Anheuser-Busch, the nail-biting commenced. Layoffs are certainly a big concern. But the company's 6,000 local employees aren't the only ones who are worried about what foreign ownership might bring.

Anheuser-Busch is not the largest employer in St. Louis, but most visitors would be forgiven for thinking so. The name is everywhere: the law school building at Washington University, the August A. Busch Conservation Area, and of course the famous ballpark, now in its third incarnation.

John Schute owns a trendy new restaurant in the shadow of the mammoth red-brick brewery. As employees trickle in for lunch, he says a takeover — if it happens — would hurt not only his business, but also the countless nonprofit organizations and charities that rely on Anheuser-Busch's largesse.

"They do so many things for so many organizations, so many people that you never even hear about," Schute said. "I can't imagine that same philosophy would be existent under a different company that's not based here."

St. Louisans have come to count on Anheuser-Busch for everything from six-figure donations to the Red Cross to free kegs of Budweiser for church picnics. Local business analyst Juli Niemann says that generosity and high visibility have earned the company intense loyalty all over town.

"We're not talking high society; we're talking the core society in St. Louis," Niemann said.

While InBev is not known for that level of charity, Niemann said, the Belgian company's Brazilian managers know a strong brand when they see it.

If there is a takeover, Niemann said, she is sure InBev would never stop selling beer under the Budweiser name. Not only is the century-old St. Louis brewery a required stop for tourists, but it's also a carefully cultivated walk-through advertisement.

"InBev will not get rid of the museum, better known as our brewery, down here," Niemann said. "It's a gorgeous brewery, and it basically conveys an image of old-fashioned quality. Secondly, you will not see the Clydesdales going, because that's an incredible image of the gates opening up and the horses coming out. That whole image of St. Louis is going to stay."

But civic leaders have concerns beyond the city's image. Mayor Francis Slay is urging stockholders to consider the local economic impact before selling their shares.

And Anheuser executives have lined up a phalanx of lawyers and investment bankers to fight what could be a hostile takeover.

But even those who want things to stay the way they've been for more than a century know that the force of globalization could overwhelm even the proud tradition of the local brewing giant.

To echo Weez......

This is an article from a Canadian newspaper that is pretty interesting ehhhhh!


Ask most people where the best beer in the world comes from, and they'll probably say Germany or England. More worldly folks might mention Belgium.

But ask a beer aficionado these days, and odds are you'll get an answer that might surprise you – the good old U.S.A.

Just as wines from Napa Valley, Sonoma County and Oregon are giving bordeaux, burgundy and barolo a run for their money, breweries from California to New York are proving they can make some of the best suds in the world. And they're not just copies of the old European originals. While American craft brewers have proven themselves no slouches at styles such as pilsners, pale ales and stouts, they've also created some of their own, often bold styles.

"U.S. craft beer is probably the most diverse and interesting brewing scene in the world," beer aficionado Cass Enright said at a recent dinner in Toronto at the Academy of Spherical Arts to celebrate the Ontario launch of Southern Tier Brewing's India Pale Ale.

Over the past few decades, the U.S. beer scene has exploded. In 1978, there were just 42 breweries across the U.S. In 2007, there were 1,449.

"You can find just about anything being made. They've taken the best of every kind of style and put their own twist on it,'' says Enright, founder of bartowel.com, a site for local beer connoisseurs.

At Bar Volo the next night, Southern Tier founder Phin De Mink and his brewer, Paul Cain, were mobbed by local beer fans.

"We were shocked," says De Mink, whose five-year-old brewery is about an hour's drive south of Buffalo.

"When we started shipping our beer up here, it was just for small private orders. We didn't really think that many people even knew what Southern Tier was."

At both Toronto events, De Mink was peppered with questions about when more products – including the highly respected Choklat imperial stout – will be available north of the border. (Answer: Choklat will be sold through private import agent Roland and Russell, rolandandrussell.com, in November.)

It's not just beer enthusiasts who are falling in love with American brews. Toronto-area restaurants and bars are stocking an increasing number of beers from south of the 49th parallel. At Volo, owner Ralph Morana has 29. Beerbistro, which recently increased its cellar space, offers about 50 American beers.

Among the U.S. beers available at Beerbistro are the so-called double IPAs or imperial India pale ales. They're a bolder, hoppier American take on a classic English beer designed to withstand the long boat voyages to the subcontinent. Dogfish Head, whose 60-Minute IPA is coming to the LCBO later this summer, has two hoppier versions called 90-Minute and 120-Minute. Both are selling well at Beerbistro.

But the super-hoppy beer trend has its detractors, even among some American brewers. "Can you imagine a chef saying, `This is the saltiest stew you've ever tried, and you're not a real man if you don't like it?' That's what some of these breweries are doing," says Garrett Oliver, brewmaster of the Brooklyn Brewery in New York.

Oliver, whose flagship Brooklyn Lager has been available at the LCBO since last year, makes an IPA more in keeping with the original English style. He also brews a bottle-conditioned Belgian ale, which will be on sale at the LCBO some time in the next year. Brooklyn's Black Chocolate Stout, a rich, strong imperial stout, will be part of the LCBO's seasonal program this winter.

While the bolder beers are some of the more popular American brews on offer at Beerbistro, they're not the only ones people ask for.

"The Americans are hop-heads, but there's a lot more variety than just IPAs," says Morin, pointing to Dogfish Head's Chateau Jiahu, a delicate brew that includes rice, honey and hawthorn berries.

Even the LCBO is starting to surf the American wave. It recently added four beers – Southern Tier IPA, Dogfish Head 60-Minute IPA, Rogue Dead Guy Ale and Anchor Steam Beer – to the general list. Several more have been added on a seasonal basis.

"Our overall plan is to continue to focus on ultra-premium products, and craft beer – from Ontario and elsewhere – definitely falls in that category," says Leanne Rhee, the LCBO's category manager for beer.

Still, craft beer fans shouldn't expect to see beer from smaller but highly touted U.S. brewers, such as Wisconsin's New Glarus, or Indiana brewery Three Floyds, renowned for its Dark Lord imperial stout. Many are still building a following in their home markets, says Rhee.

Another obstacle for some breweries is the LCBO's regulations, including specific requirements for labels, packaging and rigorous testing at the LCBO's lab.

Smaller breweries, such as Buffalo's Flying Bison, don't have the technical or financial ability to change their packaging.

"It really doesn't make any sense for me to do it. It's not worth it,'' says Flying Bison brewer Tim Herzog.

Despite the new additions, Rhee admits the LCBO's stock doesn't go far enough. "We'd definitely like to have more American beer. Our customers are asking for it."

Extreme Beer Brotherhood

Collaboration not Litigation Ale

Beer Style: Blended Belgian-style Strong Ale
OG: 1.079   Alcohol By Volume: 8.72% 
Color: Cloudy Dark Amber

Salvation. The name of two intricate Belgian-style ales, created by us – Vinnie Cilurzo of Russian River Brewing and Adam Avery of Avery Brewing. After becoming friends a few years ago, we realized that we both had a Salvation in our line-ups. Was it going to be a problem? Should one of us relinquish the rights? “Hell no!” we said. In fact, it was quickly decided that we should blend the brews to catch the best qualities of each and create an even more complex libation. In April 2004, in top-secret meeting at Russian River Brewing (well actually it was packed in the pub, and many were looking over our shoulders wondering what the hell was going on), we came up with the perfect blend of the two Salvations. Natalie, Vinnie’s much more significant other, exclaimed, “We should call this Collaboration, not Litigation Ale!” “Perfect!” we shouted. We celebrated deep into the night, (or is it morning?). Fast forward to February 2008, and we completed our second blending of these two fine ales. Batch 2 will become available to the public February 12th.

All profits from this joint venture will fund a return educational trip to Belgium with our bros Tomme (Port Brewing), Sam (Dogfish Head Brewing) and Rob (Allagash Brewing). This pilgrimage will enable us to learn even more about traditional brewing techniques to combine with our already strange and unique styles here in America. Gezondheid!

I bought a bottle of the "Collaboration Not Litigation" Ale (A beligian style, joint venture between Adam Avery and Vinnie Cilruzo..((Russian River Brewing)) a couple weeks ago. I have had this beer on quite a few occasions and enjoyed it as well as the story told on the side of the bomber.. I was really taken by the final thought on the label. I LOVE the idea of buying beer that not only supports one, or now two brewers/breweries but a dream team of really amazing-genre bending beer minds. NOT just supporting the art, the product, and the business but being able to aid in the further education of these already mind blowing brewers. Just recently i heard these same names mentioned again in an article that called them "An Extreme Beer Fraternity". How cool is that? These ar the leading brewers in the country and rather than trying to out-score, sell, do, these guys respect beer and each other personal style and collective mission enough to be a brotherhood. I want in.

Weez

The next 2 weekends of my life

Well One of the things that I have began to grasp is the lack of things to do in this shit hole of a town they call Orlando.  Well this weekend I have this : http://www.greatorlandobeerfestival.com/Home.html 

Even though there is no Sweetwater I know that I will have plenty of that in two weeks at the Ole Birthday Bash.

Maybe with this Beer Fest down here being the first one Orlando will realize the importance of Craft Brewing.

One can only hope.

Lagunitas Ribs

Cooking with good beer continues this weekend.  I will let you know how it turns out.

Fruit Beer from Chicago Tribune.

For those who dismiss fruit beers as the love child of beer and wine coolers, it's time to look again.

Fruit is creeping into nearly every style of beer, from barley wines to bourbon-aged stouts. And a slew of breweries also are revisiting traditional fruit beer styles, such as framboise and kriek, Belgian-style lambics that are fermented with raspberries and sour cherries, respectively.

The reason, said Bryan Selders, Milton, Del.-based Dogfish Head lead brewer, is that brewers "like experimenting with exciting flavors"--and fruit's sweet and sour flavors can highlight almost any beer style.

"For a long time, beer drinkers thought [fruit beers] couldn't be taken seriously," he said. "But brewers like myself have tried to prove otherwise by making beers that are a beer first and add a fruit element to complement the beer."

The result is a bevy of distinct offerings, such as Dogfish Head's Olde School Barley wine, which Selders ferments with dates and figs that brighten barley wines' typical sharp bite with brown sugar notes and caramel maltiness. Selders also produces nearly a dozen other fruit beers, including Aprihop India Pale Ale, which he brews with apricots that marry sweetness with the beer's bitter hops, and Fort, brewed with raspberries.

Fruit also is showing up in strong, barrel-aged beers, said Barnaby Struve, lead brewer of Munster, Ind.-based Three Floyds Brewing Co. At the brewery's brewpub, Struve recently tapped a keg of the brewery's Behemoth Barleywine that he aged in a used whiskey barrel with a sour cherry puree. The cherries added tartness to the beer's caramel, brown sugar and citrus notes, and the barrel left a vanilla finish.

Some whiskey residue remains on the barrels, so "you need to use a strong beer with some backbone to stand up to the whiskey," Struve said. And while he has a "good idea" what the end product will be, each barrel ends up distinctive.

Because he only serves his barrel-aged fruit beers in his brewpub, that doesn't pose a problem. But it presents a challenge for breweries like Goose Island Brewery, which is considering a limited bottling of a rye-based Belgian saison-style beer aged in red-wine barrels with blackberries and wild Belgian yeasts. Employing used barrels may require blending the resulting product because the brewery wants to impart the barrel's character on the beer while also assuring that each beer will be similar to the next, said Wil Turner, a Goose Island brewer.

The fruit beer revival is not limited to idiosyncratic beers. A number of breweries, such as Chambly, Quebec-based Unibroue Inc., New Glarus, Wis.-based New Glarus Brewing Co. and Fort Collins, Colo.-based New Belgium Brewing Co., are reviving Belgian styles that incorporate fruit.

"There's a growing awareness among consumers of beer styles," said Jim Javenkoski, a Chicago-based La Brasserie Unibroue culinary attache, or beer sommelier. "And along with that are brewers turning to traditional styles for inspiration."

Unibroue brews two Belgian-inspired fruit beers: Ephemere, a white ale brewed with Granny Smith apples, and Quelque Chose, a kriek that is a blend of a younger and older beer.

Both beers pair well with a variety of foods, Javenkoski said. He suggested drinking Ephemere, which is sweet, bitter and tart, with pork tenderloin or French onion soup because they are salty and savory.

"Fruit beers are more acceptable or familiar to those just beginning to explore beers," he said. "They're drawn to the flavor profiles of acidity and sweetness since they're similar to wine."

Deb Carey, New Glarus' founder and president, suggested that her brewery's Raspberry Tart, a framboise, and Belgian Red, a kriek brewed with Door County cherries, are a "no-brainer" with turkey, or with dark, rich chocolate.

"There's just something about the berries' sweetness and the chocolate's bitterness that play off each other and are just spectacular," she said.

New Belgium also is putting a twist on traditional Belgian fruit beers. Grady Hull, the brewery's lead brewer, seeks to offer a variety of brews with such offerings as Frambozen, a brown ale fermented with raspberries, and Transatlantic, a kriek that is a blend of a Belgian cherry lambic and the brewery's own young beer.

"When fruit beers first came out, it seemed like they were almost always raspberry wheat beers that were light and drinkable," he said. "But it's getting harder for that label to stick forever."

http://www.chicagotribune.com/features/food/foodanddrink/sns-fddrink1-wk2,0,117658.story

Good news and Bad news

So they other day I am in the store buying a friend a 6 pack of some gay ass wheat beer, call me a nice guy but I haven't felt that gay in a while.  Well when the guy that was working at the store saw my ID he said words that I have been waiting to hear since I moved to this shit hole they call Florida.  He said "  Man I am so glad that they finally started getting Sweetwater in Florida."  Well I freaked and I said WHAT!, WHERE? and such....and his reply was simply "About 2 hours a way we are still trying to figure out how to get it shipped down here."  My first thought other than how excited I would be if I were to drink a Sweetwater IPA in this shit hole they call Florida and my second was how hard can it be to figure out how to ship something just an hour or so south?  Needless to say I was liking this guy because he was sharing the good news with me until he said: "  420 is the best beer ever."  I laughed at him and told him Good Day, dumb ass.

So the good news is that maybe Sweetwater will make my stay down here a lot nicer especially when it gets hot....and the bad news is that this shit hole they call Florida can't figure out how to put cases of "amazingness" in a box and ship it to a store.  

08.08.08

For those of you who know and love Stone, here is the label off of the new Vertical Epic!

Terrible Logos...come on guys...

Who does the art for these breweries...it's horrible. Some of these actually make great beer, but with a dumb name and a dumber logo..we may never know. click on the logo to see whole image.

North Carolina

I am traveling to north carolina and was wondering if  anybody could give me suggestions for some beers to pick up on my trip that I can't get here in Ga.

Three Beers

If for some reason there were only three beer you could have for the rest of your life what would they be?

I started thinking about that and its a tough one.

I would have to go with 5 seasons winter Jack which is really Dogwood.

Sweetwater IPA, because its my first love.

and, Great Divide oak aged yeti.

I can't say I've had a ton of beers but out of the ones I have had I could be happy with these.

My IBA is going to blow!

I brewed an IBA last thursday with a friend, and we had a good time brewing but we may have created some kind of monster IBA. The grain bill of the beer was pretty big (thanks to Weasel). But nothing had happened in the fermenter for two days which will scare you a bit. But today when I went in to check on the beer I saw my bucket completely swollen and about to blow! The lid on the bucket was shaped like a dome and my air lock was clogged to the brim with yeast. I was freaking out yelling at my wife to go get towels and at the same time trying to explain that we just might have beer all over the closet. This has never happened to me, I have just heard horror stories about exploding beers. So the only thing I could think to do was to move the bucket to the bathroom and try and pull the air lock out and let the beer breathe. And a good thing I did move it to the bathroom because as soon as I pulled the cap of the air lock yeast and beer started pouring out. It wasn't some huge explosion but it was pretty nasty. Now my beer is almost back to normal and I hope it turns out so that I can let some of you guys taste it. Im thinking it will end up around 9%.  Thats my story.

Rainy Saturday

There is nothing to do but drink and sit today. Not sure if that a bad thing, but none the less I am bored. 

Sam C. rallying the Troops/Dogfish Head Music Vid.

Sam Calagione

Respect this little speech he gave at the Blind Tiger in NYC

Dogfish Head "Pinchin' Pennies" Music Video

Pretty amazing video stab at macro breweries.

Brooklyn Black Chocolate Stout Cupcakes

For the first time in my life, I made cupcakes from scratch yesterday (no Betty Crocker here, just Chef-Boy-R-Mike). I used Brooklyn Black Chocolate Stout as the base for the mix. The flavor of the beer really came through in the cake. What's great is that the cake is very rich, but not too sweet. It's a very different flavor that takes you by surprise and then wisks you away into a fog of cream cheese frosting. I hope at least one of you get to experience it before there all gone.

The NEW Jolly Roger Pourhouse (under construction)

The New and improved jolly roger pourhouse with a 3 tap draft system is well on it's way to being fully functional. The Kegerator is in, the bar has been moved accordingly, and the kegerator components thoroughly cleaned. I have the finishing parts arriving today or tomorrow. Viva Draft beer.

My first keg

So I have just finished cleaning out my first 5 gallon Pepsi keg. And it is sad in a way because that means that I have finished my first brew that I had made for the new keg. I made an oatmeal brown ale, and surprisingly it turned out alright (for a DME brew).  Im just a little sad that the day I taped it is over. One of the coolest feelings is when people who dont drink beer or drink bud, or other beers that suck, and even people who do drink Beer (real beer) all trying my beer and really enjoying it. I was really nervous about letting a bunch of people drink my beer because I was thinking to myself " What if it sucks, what if it tastes like feet ass and smells like armpit hole" But then a friend told me "why would you want to hold on to a beer that sucks when you could get people to drink it?" Then it occurred to me that no matter what, because people are at my house and they feel obligated to drink at least one of my beers to say they tasted a home brew, or because most of friends are dirt poor and they didn't bring any beer, I could empty a 5 gallon keg even if it sucked. So now that I think back maybe all just said they enjoyed my beer to be nice. At the end of the day my keg was empty and whether the beer was good or not (which it was AMAZING ) we all had fun and that what beer is about. Sometimes.

Beer Is Expensive

That's it. I just wanted to share. It's a small price to pay.

Three Sheets

On St. Patrick's Day, I found myself cleaning out my beer fridge and watching TV.  When I say cleaning out, I was literally cleaning it out.  I spilled a Chocolate Stout all over the place a few months back (some of you may have witnessed this) and I was just now getting around to wiping the whole thing down.  The Television programming was subpar that evening as I haven't found anything that interests me on Monday nights.  I came across a marathon for a show called Three Sheets on the Mojo Network.  Most of you may are probably familiar with this show already, but for people like me who are just a little behind the times, I thought I would share.  The subtitle is "The World's Biggest Pub Crawl."  In this show, the host goes to different parts of the world and drinks what the locals are drinking, i.e. Scotch in Scotland, beer in Germany, Bourbon in Kentucky, or Malt Liqour in Compton.  While the host is fairly annoying, I was very intrigued as I watched the Oktoberfest episode.  

Having attended the Great American Beer Festival with Weasel in October, it was very interesting to witness the biggest beer festival in the world second hand through this show.  At the Great American Beer Festival, you are given a 4 ounce tasting glass to take to each vendor for tastings.  At Oktoberfest, attendees drink from one litre mugs and sit at one table all day (if you get up, you lose your seat).  While watching this take place, I pulled out some old stock Spaten Octoberfest so I could take part in the festivities.  Participating in Oktoberfest would be a great time, don't get me wrong; Experiencing the world's biggest party in Germany with a gigantic soft pretzel hanging around your neck can't be a bad time.  The Great American Beer Festival, on the other hand, was less of a party, but a more of an educational good time.  I probably tried over 150 beers.  I tried beers that I didn't like, I tried beers that I loved, and I tried some sodas that I thought were incredible beers (your taste buds get a little shot through the evening and if you can find a key lime beer, let me know).  At the end of the show, I thought that the GABF came out as being the more sophisticated festival, which came as a surprise because Americans are usually the ones who are throwing alcohol at the back of their throats, while Europeans are the ones who are known for sipping alcoholic beverages.  Now keep in mind that Oktoberfest is an anniversary of a two week wedding reception and the GABF was designed as a beer competition.  The two are completely different animals and comparing them to each other is like comparing apples to oranges.  I want to be clear that I am not implying that Americans are in anyway better people or better beer drinkers than Europeans, but when it comes to a good beer festival, I think that it belongs to Denver.

With that being said, I might go buy the first season of Three Sheets.  It's not anything like actually being there, but it's a good time to grab whatever they are drinking on the show and experience something new from the television in your own little way.

Stone Brewing Videos

A Stone Arrogant Bastard Video from thelocalbrew,com

New Stone Brewing DVD Trailer

Catalina Beerfest

She Loves It, She Loves It Not.

After my trip to Sweetwater for wed. beers this week and Scotty K's post about his unquenched thirst for IPA , i had to pose a question.

In an attempt to be sooo over-the-top, has Sweetwater actually made their IPA a very drinkable treat for beer newbies and...(gasp)...even Women?

Here's the thought process. If you love Sweetwater IPA and evangelize about it's life changing abilities you know one thing: Women and craft beer virgins surprisingly take to this beer. It is obviously it's outstanding grapefruit/mango/citrus aroma and taste right off the bat coupled with the fact that they are getting a taste of something local.

Here's what is amazing. Sweetwater IPA is EASILY the hoppiest, straight off the vine, radical, citrus infused, out of balance, west coast style IPA on the planet. At 6.8 percent alcohol it is most def. not an imperial but has the Hop schedule to prove otherwise. THIS is exactly what makes this beer so mind-blowing to a hop head like myself and what makes this beer such a welcome wagon on a boring beer road to the un-assuming craft beer crawler.

Mike F. had a keg of the IPA for his birthday 2 years ago. Coors light drinkers thought that had just sliced a little piece of liquid heaven...

THIS is IPA...the monster, the bouncer, the bodyguard of all regular beer styles, this is not for the faint at heart...Well just like american brewers are known to do, they blew that philosophy right out of the water. Sweetwater succeeded in making the most un-accessible ipa...very... accessible. Weird.

weez

Can't Wait

I know this is for posting beer news, but I have to get this off my chest.

Ever since I moved to Florida I have been unable to drink the greatest beer that we all love.  Sweetwater IPA!  I go months at a time without tasting the goodness and every sip includes.  So in less than 3 days it will be nice to take TWO IPA's and drink one of them and enjoy the feeling that my throat and taste buds will go throw when the coldness and the sweet grapefruit taste hits them.  I hope that will send me into some incredible high and make my body feel even better when I take the second IPA and pour it all over my body.  

Sorry for that, but someone needed to know my heart.

Never Forget!

"You have to always be drunk. That's all there is to it--it's the only way. So as not to feel the horrible burden of time that breaks your back and bends you to the earth, you have to be continually drunk. But on what? Wine, poetry or virtue, as you wish. But be drunk. And if sometimes, on the steps of a palace or the green grass of a ditch. in the mournful solitude of your room, you wake again. drunkenness already diminishing or gone, ask the wind, the wave, the star, the bird, the clock, everything that is flying, everything that is groaning, everything that is rolling, everything that is singing, everything that is speaking . . . ask what time it is and wind, wave, star, bird, clock will answer you: "It is time to be drunk! So as not to be the martyred slaves of time, be drunk, be continually drunk! On wine, on poetry or on virtue as you wish."

Charles Baudelaire.

Cheers fellow froth talkers!

Spaten

So last night i get a text from Dee Dee. It's a very normal "Im at taco mac..what beer should i try text" i get them all the time from numerous amounts of people (kinda flattering). Well Dee is new to beer but willing to explore so i shot her a quick text: "Allagash White" Allagash is brewed in Maine and specializes in traditional Belgium style beers. The Allagash White is a fine example of a Beligian Wit Beer. (any respectable human should be honored to taste this.) I quickly got a reply asking what her friend should try that would be similar to the over-hyped fat tire (New Belgium Brewery) Off the top of my head i figured Anchor Steam was a great choice. Stylistically it's a different beer but has soo many similar characteristics in taste. Shortly after i get this message: "You would NOT like the guy we're with! He disagrees passionately with your beer choices." My initial reaction led to a short reply: "he's doesn't know what he's talking about. I'm picking beer for you not him" After i sent the text i got all kinds of pissed...i HAD to know what this ball bag was sipping on himself that made him the buck-stopping authority on what beers these ladies needed to dive into. I sent a text.."what is this guy drinking" the response.."Spaten". SPATEN, SPATEN?!? He better pray to everything German that he's not drinking Spaten Lager. Mouthing off about my beer choice and drinking Spaten Lager will get your esophagus sewn shut at the roger. There's nothing inherently wrong with Spaten Lager but being proud, proud enough to battle me over Spaten spells retard. I know he wasn't drinking Spaten wheat...it's just like Allagash, and i know it wasn't the oktoberfest because it's not in season, and i know it wasn't the Optimator because that beer is too good for an idiot. Spaten Lager it is. I could kill this guy. I hope he feels very knowledgeable drinking a perservative filled German beer from Stanford Connecticut. Geez.

Weez

Short's Brewing

For you guys who may not be familiar with Short's Brewing...PLEASE let me introduce you. Short's is in Bellaire, MI and makes EASILY the craziest, most experimental beers on the planet. I'm adding a link to their 13 imperial beers series...do yourself a favor and respect this level of creativity. When i was in Boston at the extreme beerfest i had the oppurtunity to try 5 of these. The flavors they packed into these beers was mind-blowing, without being silly or contrived. These guys are the real deal. (which means they will probably never be available in GA. *puts gun to temple*)

I was also able to taste their sweet stout fermented with fresh plumbs and their stout fermented with peanuts. Both were awesome.

http://shortsbrewing.com/imperial_beer_series.html

enjoy. 

Quantity Time, Quality Time...Quantity Beer, Quality Beer

I had quite a realization last evening. I went to see Limbeck with the Dena guys (which was pretty lackluster, i mean the guys are cool but Limbeck is well...Limbeck). 

I'm gonna talk about Quantity and beer but i'm not concerned about the amount consumed. Last night i truly appreciated Newcastle. Here's the deal: Quality beers work for quality time, and Newcastle works for quantity time. At a show it's about saying hello, giving hugs and making surface conversation between burst of loud music. These un-intrusive, mundane, run of the mill beers work amazing in these situations. Last night i drank my newcastle, yelled into Carsons ear, hugged 3 people i havent talked to in over a year, and watched the band. I didn't think about the beer during any of this unless i found my cup empty. I spent quantity time with the patrons of vinyl and consumed quantity beer, and i saw the beauty in the beast i've been known to battle.

The other point is pretty self explanatory but i'll elaborate a bit. I've never enjoyed a beer as much as i have when i share it with a friend, or even someone trying "great beer" for the very first time. Quality time with friends and family is what craft beer embodies. Watching limbeck with a raison' de'etre does the beer nor the band any justice. Sitting at the Roger or the Corner bar, the brick store on a double date, 5 seasons after work, on the patio with the wife, or dale's in the woods...quality time begs for the compliment of quality beer.