As we continue to mourn the loss of the legendary Michael Jackson, the Beer Hunter, Homebrewer John DeLapp pointed out that Mr. Jackson’s final interview is on YouTube at http://www.youtube.com/watch?v=DLohwMW7qjU. This is a touching, un-stuffy, and rare glimpse into Mr. Jackson’s home and a more casual presentation of the man than I’ve ever seen. It’s sad that the advancement of Parkinson’s Disease was evident in this 9 minute clip as well. Take a look at it; it’s worthy.
Thanks this week to Angus Walker, my company’s 401(k) Plan Guy, for the image. Angus is an artist and he doesn’t even know it. He sketches this stuff out while enjoying craft and imported beers from around the world. I’d like to take some credit for twisting his liver into craft-beer submission after a long night with a cardboard box of mix treats that re-shaped his palate for life, but that would be pretnetious. After that fateful night, however, we went out on his own recognizance and bought his own selection of fine beers, and later in the night construed this image for me. You ROCK, Angus!
Of interest to homebrewers is the upcoming Autumn Pour Homebrew Competition that’s held in Juneau. Entries must be received at the Alaskan Brewing Company (Alaskan Brewing and Bottling Company, 5429 Shaune Drive,
Pyramid Brewing Company’s Imperial Hefeweizen Ale has been released and is in town and on the shelves. This is a much bolder interpretation of the more bland and all-too-staple Pyramid Hefeweizen and it’s imminently more drinkable. Except for being distinctly American in style, there are few other similarities.
The aroma starts with a fairly strong American yeast element, followed by tart notes, and evident alcohol, all of which contributes to a somewhat bitter essence that’s not at all unpleasant. A light, fruity sweetness rounds out the sip. A good dose of American hops are hinted at in the nose as well. The beer’s much cloudier than the standard Pyramid Hefe (very appropriate) and the head is a little thinner than expected. The flavor starts with the same initial bitter rush, again accentuated by alcohol and wheat’s natural tart contributions. Nice American hops accent the beer, and the bitterness extends deep into the finish and holds. The beer is full in the mouthfeel, which is a big departure from the younger brethren Pyramid Hefeweizen. The fullness is punctuated by the creamy smoothness in the beer. Alcohol warming is evident, and I guess in this forerunner style, anything goes.
This beer got me to thinking about “Imperial” beers overall. Great Northern Brewers Homebrew Club Newsletter Editor Debbie Grecco and I got to talking about the whole imperial notion recently. What makes something imperial? Remember, the original imperial beer was imperial stout which was a nod to Katherine the Great who had a penchant for stout and the court made her a beer that was just, well, bigger. So, if you extrapolate that thinking into modern beer imperialism, it implies to me that a beer style that’s made imperial is made bigger within what defines the style. So, the first iteration was imperial IPA. Naturally that means more hop and more booze. We’ve experienced imperial pale ales, imperial porters and other styles where more bigness would seem appropriate. To my knowledge, Pyramid’s Imperial Hefeweizen is the first imperial wheat, save wheat wine that I fell in love with from Marin Brewing Company’s Star, a wheat wine…I guess an imperial wheat taken to barley wine proportions. My question is, where do we go from here? For all of you style-studiers out there, what would an imperial light lager be? More corn and rice? This is all something to contemplate, and I beg your comments.
Snow Goose Restaurant and Sleeping Lady Brewing Company brewer Clay Brackley isn’t sitting on his laurels over at the brewery these days. With the tourons and touroids mostly gone, Brackley can get serious about some of the more innovative stuff he’s been hinting at since he got here in the middle of beer hunting season. I’m not going to steal my own thunder from the October 05 Anchorage Press edition, but Brackely’s tinkering with a colonial ale with some strong historical roots (and a lot of pumpkin, I might add). Until then, go after some of his Limited Edition Single Batch Double IPA (8.5%). This one’s been so good that the first batch is sold out, the second’s cranking right along, and if the pace keeps up (and you keep voting with your liver), this might be the Goose’s next year-round flagship. His Espresso Bock is a traditional German lager with copious amounts of German Munich and dark malt. The beer’s lagered for a couple of weeks and then six pounds of Kaladi Brothers Red Goat Coffee is tossed in. According to Brackley, this gives it “…a delightful coffee aroma and flavor with none of the bitterness. Caffeine is very low and unless you drink about a gallon, you wouldn’t feel the effects.” Why Red Goat? Well, (duh) bock is the German word for goat. The Russian Imperial Stout is a 7 percent dark knee-knocker that I haven’t tried yet, but because imperial stout is one of my favorite styles, I’m due for a sample.
I really hate to gloat, but one of the benefits of writing about beer is that sometimes it just follows me wherever I go and shows up in the most mysterious places. I get sent a lot of samples. I come home from work, and they’re on my doorstep. But one of the most magical moments is when I get a box of beer sent to me at work. It’s not the free beer in this instance that makes me feel good, it’s the fact that the front desk receptionist at this particular salt mine happens to know very well what I do on the side and can smell a beer from a mile away. So, she takes great pride in announcing to the 75 or so employees on this floor “Attention in the building…..attention in the building…Dr Fermento, someone loves you and there’s a box of beer waiting for you at the front desk.” Chaos sometimes ensues as a mob of employees will typically rush forth and try to claim the goods. Nah, it’s not that bad, but it sure feels good sometimes.
The other day, Alan Shapiro, a distributor, sent me a box of samples comprised of six 750 ml beers that comprise the DeProef Brewmaster’s Collection. De Proefbrouwerij is located in the village of Lochristi, near Gent, in Belgium (just in case you like sticking pins in wall maps). Anyway, within the box were Reinaert Flemish Wild Ale, Zoetzuur Flemish Ale, Lozen Boer Abt, Saison Imperiale Farmhouse Ale, La Grande Blanche Imperiale White Ale and Signature Ale. All killer stuff. Shapiro just sent the box along and we went back and forth through email. When I got the box, I emailed him to let him know I got the goods, but conceded that I hadn’t sampled the beer yet. In my email to him, I said “I haven’t had a chance to evaluate the beers yet, but intend to do so this weekend. Hah! Remember when “Weekends were made for Michelob,” I quipped about the old television commercial, and followed that with “Oh, how times have changed.
About 20 minutes later, I get an email from Shapiro in a laughing tone that said:
“A couple of weeks ago I was trading emails with Tomme Arthur about how the Signature Ale is evolving. It became the uber beer geek version of the old Lite commercials. I was saying the hops seemed to have integrated better and he believed the brett was becoming more prominent. “Less hops!” “More brett!” “Less hops!!” “No, it’s more brett!!””
That’s absolutely fabulous. Anyway, we’ve had the Reinaert Flemish Wild Ale here before, but I think the others are all specialties that are probably new to us, although the Lozen and the Zoetuur have been in the U.S. sinc 2005, the Saison Imperiale since 2006 and the La Grande and Signature are new in 2007. I hope some of these treats show up for everyone to enjoy. Are you reading this, Weller??
Midnight Sun Brewing Company’s Ale Mail announces the following fall releases: Friday, 9/21: La Maitresse du Moine Belgian-style dark strong ale (brewery release); Saturday, 9/22: Obliteration II featured at Café Amsterdam; Friday, 9/28: Humpback Jack Pumpkin Ale (brewery release); Friday, 10/5: Imperial Chocolate Pumpkin Porter (brewery release); Friday 10/12: Wrath Belgian-style double IPA (brewery release); Friday 10/19: CoHoHo Imperial IPA (brewery release); Friday 10/26: Sloth Belgian-style imperial stout (brewery release) and Friday 11/23: Arctic Devil Barley Wine (brewery release). And pay attention to this…just in from Ben Johnson over at the brewery, MSBC’s releasing some DRAFT MONK’S MISTRESS tomorrow (Friday, December 21) at the brewery. They only did two kegs of the stuff, so don’t expect it to last long. And, don’t forget that a special firkin of Obliteration II is being banged into life at Café Amsterdam on Saturday, September 22.
Even non-beer lovers think of me sometimes and send something along. You may have seen this, but I couldn’t resist posting it this week. It’s an open letter to alcohol that you might find handy in your own life. It goes like this….
“Dear Alcohol:
First & foremost, let me tell you that I’m a huge fan of yours. As my friend, you always seem to be there when needed. The perfect post-work cocktail, a beer at the game, and you’re even around at the holidays, hidden inside chocolates, as you warm us when we’re stuck in the midst of endless family gatherings. However, lately I’ve been wondering about your intentions. While I want to believe that you have my best interests at heart, I feel that your influence has led to some unwise consequences:
1. Phone calls: While I agree with you that communication is important, I question the suggestion that any conversation of substance or necessity takes place after 2 a.m. Why would you make me call those ex-boyfriends/girlfriends when I know for a fact they do not want to hear from me during the day, let alone all hours of the night? 2. Eating: Now, you know I love a good meal, but why do you suggest that I eat a taco with chili sauce, along with a big Italian meatball and some stale chips (washed down with WINE & topped off with a Kit Kat after a few cheese curls & chili cheese fries)? I’m an eclectic eater, but I think you went too far this time. 3.Clumsiness: Unless you’re subtly trying to tell me that I need to do more yoga to improve my balance, I see NO need to hammer the issue home by causing me to fall down. It’s completely unnecessary, and the black & blue marks that appear on my body mysteriously the next day are beyond me. Similarly, it should never take me more than 45 seconds to get the front door key into the lock.
Furthermore: The hangovers have GOT to stop. This is getting ridiculous. I know a little penance for our previous evening’s debauchery may be in order, but the 3pm hangover immobility is completely unacceptable. My entire day is shot. I ask that, if the proper precautions are taken (water, vitamin B, bread products, aspirin) prior to going to sleep/passing out face down on the kitchen floor with a bag of popcorn, the hangover should be minimal & in no way interfere with my daily activities.
Alcohol, I have enjoyed our friendship for some years now & would like to ensure that we remain on good terms. You’ve been the invoker of great stories, the provocation for much laughter, and the needed companion when I just don’t know what to do with the extra money in my pockets.In order to continue this friendship, I ask that you carefully review my grievances above & address them immediately. I will look for an answer no later than Thursday 3pm (pre-happy hour) on your possible solutions & hopefully we can continue this fruitful partnership.
Thank you, Your biggest fan
P.S. THINGS THAT ARE DIFFICULT TO SAY WHEN DRUNK:
1. Innovative2. Preliminary3. Proliferation 4. Cinnamon
THINGS THAT ARE VERY DIFFICULT TO SAY WHEN DRUNK:
1. Specifically 2. British Constitution 3. Passive-aggressive disorder THINGS THAT ARE DOWNRIGHT IMPOSSIBLE TO SAY WHEN DRUNK:1. Thanks, but I don’t want to have sex.
2. Nope, no more beer for me.
3. Sorry, but you’re not really my type.
4. Good evening, officer. Isn’t it lovely out tonight?
5. Oh, I couldn’t. No one wants to hear me sing.” Similar letters I’ve sent to myself have been consistently returned.
The Humpy’s beer list didn’t make it in this week, but Biermeister Christoff informs me that Stone’s 11th Anniversary Black IPA is on, as is Ommegang Ommegeddon (the non-brett version) and Pike’s Monk’s Uncle. These are all hugely respectable beers and enough to bait me in for a pint of each. Humpy’s Oktoberfest Celebrations this year are tentatively scheduled for October 14th and 21st, both Sundays. Cost and details are forthcoming, but you can call Hump’s at 276-BEER for that and to get on the list of this typically sell-out occasion.
Don’t forget that Glacier’s Oktoberfest Train chugs out of town on October 6th. It’s $129.00 this year and will get you 6 beers to chug during the four hour round trip ride to Portage. There’s some confusion as to the beer line up this year, but it’s always paired with great food that’s somewhat buffet style spread out across a couple of rail cars. Oh, and needless to say, whatever Glacier’s serving in beer, it’s always good, and brewer Kevin Burton always has something special on board. If chuggin’ six brews isn’t enough (never seems to be for me), additional beer can be purchased along the way. This is a rockin’ good time, even just for the scenery that’s usually spectacular at this time of year along the Arm. Again, my favorite part is clackin’ through town and thumbing my beers at people trapped at the railroad crossings. It’s like: “Hey, look at me! I’m drinkin’ and drivin’ and you aint!” No matter how you slice it, this is a definite DD event so plan ahead. Call the Alaska Railroad at 265-2494 for reservations. The tickets aren’t available at Glacier.
New beers this week at La Bodega include Stone’s 11th Anniversary Black IPA, Buffalo Bill’s Pumpkin Ale, Sierra Nevada Anniversary Ale, Bellhaven Scottish Ale, and Midnight Sun Obliteration II. Celestial Meads is also stocking three new meads: Burning Sappho, Belgique, and Gingerly. More on Celestial Meads in a bit.
The next First Taste event at McGinley’s Irish Pub is October 5th from 5-9 pm. At this gig, a couple of classics will be featured. Schneider Edelweisse will be served (draught) and Schneider Aventinus (bottles) will compliment it. Spaten Bock (draught) will round things out. The cost is sketchy at this point, but typically less than $10 bucks (the last time it ways $7). The event is lively, upbeat and full of people that appreciate good beer and love to discuss it.
Just for the record, the Good Doc almost consistently drinks his beer out of a tall Schneider Aventinus glass. He has glasses at home, at friend’s homes and down in camp in Hope where he works on the weekends. Years ago, at an Aventinus tasting at SubZero, I watched with amazement as Ed Carfora demonstrated the perfect pour of Aveninus into the glass. He started by lazily rolling the Aventinus bottle on the bar table, gently rousing the yeast. When he decanted the beer, it was straight upside down in the glass with a slight upward tug at the end. I thought the glass was going to run over, but amazingly, in almost Guiness-esque fashion, the foam inverted on itself, and slowly settled to the perfect height in the glass and the beer at the serving line. Magic! I practiced this myself but could never master Carfora’s adroit handling of the product, but remember how the glass really featured the beer’s aromas in a number of levels of the beer. As we know, the proper glassware isn’t always the standard bar pint glass. Any patron of Café Amsterdam knows this because each beer is served in as close to it’s designated glass as possible. I’ve found that the Aventinus “tall boy” (as I call it) is the perfect vessel to explore most beers with, unless they’re barleywines or thick ales that are best decanted in smaller servings, or more delicate lambics that cry for stemware or fluted glasses.
Tap Root Café is featuring a Scandinavian Beer Evening on Monday, October 15th, from 7-9 PM. The featured beers will include Jopen Adriaan Gruit Witbier, La Muele, Pripp’s Carnegie Porter (2006), Mikkeller Beer Geek Breakfast, La Dragonne, and Viking Blod. Now I’ve heard of some of these beers, but of particular interest to me is the Mikkeler Beer Geek Breakfast and the Viking Blod. Do these beers sound fascinating, or is it just me?
As for the Beer Geek Breakfast, yeah, no shit, there is such a thing. What a great name. It’s the name for a “double” or imperial stout from the Danish Mikkeller Brewery, which just received the distinction of the “Best Danish Brewery” in 2007. As usual, a couple of homebrewers got together and decided that their stuff was as good as the commercial stuff and tested their mettle by creating a brewery. According to their own documentation their success “…is partly due to the brewers’ focus on creating challenging beers that test the boundaries and where quality always comes before quantity.” That sounds pretty standard to me, especially up here, but I like the “test the boundaries part the best, and can’t wait to try this beer. They even give us Yanks some credit by saying “…the inspiration is found on the other side of the Atlantic ocean where the American breweries aren’t afraid to play and break all the rules.” I already love these guys! As for the beer geek breakfast, these guys say that no shit, this is what the beer’s for because breakfast is the most important meal of the day, so why not pair it with a very hearty stout? Hey, I’ve been known to have a 7.5 percent beer FOR breakfast, but I called it a load leveler.
Viking Blod is a real mead from a real Denmark meadery called Dansk Mjod. Mike Kiker of Celestial Meads or Lawrence Livingston of Ring of Fire Meadery might be better authors on this subject, but Viking Blod comes in a stoneware bottle with a really cool looking red label. This stuff ain’t available for retail sale yet, so don’t get your panties all in a bunch and rush La Bodega or Tap Root Café demanding your booty cuz’ “Fermento said so!” That’s all I know about it at this point, but I’m asking Queen Pamela (La Bodega) to release something from her private stock to appease my liver until the tasting.
Since we’re dancing the mead dance, here’s a little bit more on the new Celestial Meads, according to Master Mead Maker Miker-Kiker.
Belgique is a 12 percent sweet methyglyn concocted of pure hone, whole coriander and bitter orange peel. According to Kiker, the spices don’t compete with, but rather enhance the honey aroma. The same follows through with the taste. The honey takes the main stage and the spices get the curtain call. Kiker suggests spicy foods and in particular, Mexican cuisine to pair this warming mead with. This mead was originally going to be called Miel Belgique (French for Belgian Honey), but since Kiker had already used Meil in his Miel Noir, he wanted some distinction here because both meads are distinctly different. The “Belgique” part should be a no-brainer to Belgian ale lovers that recognize the “witt-ish” spicing with coriander and orange peel.
Burning Sappho is 11 percent semi-sweet traditional mead made with pure, raw black locust honey from the Midwest honey capitol of Iowa. Expect a woody, peppery nose that might remind you of being outside right now with the scent of fall foliage in the air. As expected, the peppery notes sachet right into the mead’s flavor with the addition of nutty flavors and a toasty, biscuity finish. This is all balanced by the alcohol that’s honey-sweet initially, but finishes dry. This is your pick for pairing with the bird at Thanksgiving or with a hearty beef stew on a cold fall night. The name Burning Sappho should be recognizable from Lord Byron’s poem Don Juan (okay, Kiker had to tell me that because I didn’t know), but the coinage is so common any more that the distinction is blurred. Kiker recalls a Firesign Theater piece that juxtaposes a couple of poems for the line “Where burning Sappho loved and sang by the wine-dark sea wa di do da.” Kiker’s mastery of history and language astounds me and he gave me the lesson that Sappho was an ancient Greek lesbian poet who ran this girl’s finishing school kind of thing on the Isle of Lesbos. Have you made the connection yet? It took me a while. Still, I really got a sense of Kiker’s devotion of making a great mead, but taking the time to think of the best name for it (in contrast to some of our brewery’s boring nomenclature for their otherwise outstanding goods).
Gingerly is a 10 percent sweet methyglyn made using whole, fresh ginger and red currants. The ginger is pronounced and “bright” and “tickles your nose and tongue,” describes Kiker. In this example it’s the ginger that gets the spotlight and the red currant addition is awarded best supporting actor in this well-choreographed, natural product. Kiker recommends pairing with sushi and “Asian Fusion” cuisine. The name for this beer should require no explanation. If it does, drink one and see if the meaning comes to you. If that doesn’t work, well drink another…..you get the picture.
You should notice the new packaging for Deschutes Mirror Pond Pale Ale in the coming weeks. The more familiar original label was an artist’s depiction of
I remember my first sample of Mirror Pond. It was in a little roadside pub between Tacoma and Kent,
I’m off to Hope for the weekend and bid you big, bodacious, lovable beer drinkers in town all the best in fermented folly. The Seaview Bar in Hope is hopelessly closed, so no more Mudshark Porter for me this year, but I have plenty of fermented stock I bring along to sip contemplatively outside the confines of Los Anchorage. Find your own escape, you deserve it!
Entries (RSS)
October 31st, 2011 at 2:47 pm
ADHD Symptoms…
[…]DrFermento.Net » Night-To-Day Drinking Bendback[…]…