Traffic and I don’t get along. Most days, I get to work at 6:30 and am off at 5:00, but leave a few minutes early to beat the rush. As anyone with a similar strategy can tell you, it’s amazing what a difference five minutes will make. When I get delayed, I stammer and sulk like a kindergartner who didn’t get milk and cookies. Rather than join in the melee that’s eastbound Northern Lights Blvd. at 5:00, I divert into Café Amsterdam. It’s just TOO convenient.
Maybe it was the mood, or more accurately the need, but when the tall glass of Ayinger Brau Weisse slid in front of me, it struck me as perfect on this Wednesday night. It was a lot fresher than I was at mid-week as evidenced by its sassy-spicy nose will all the expected players including clove, banana, bubblegum and a snappy tartness, all of which followed through in the swallow. Add to this the ample carbonationa light, pillowy mouthfeel and it’s a dreamy beer. My 22 ounce draught serving went down like a shot. What caught me off guard was the inescapable freshness of the beer. It was recommended by publican Will Miller who proudly proclaimed that it “rounded all the corners,” and “touched all the bases (as I would say) in appearance, aroma, flavor and mouthfeel. Every single element of a true Bavarian wheat showed up independently and in concert for the perfect beer.
Will told me that he was going to slap the first mo-fo that asked for training wheels (a slice of lemon) with this beer. I could not agree more. One thing that severely musses my wig is the ingrained practice of providing a glass of wheat beer with a slice of lemon installed. I prefer to 
drink my beer naked first and if I need the flavor-flauge I’ll ask for it later. Sometimes I’ll forget to request to hold the lemon and it’s a big disappointment when the glass shows up with one bisected on the side of the glass or worse yet, floating on top of the beer. Of course, I’m not saying a lemon doesn’t have a place with a wheat beer, I just argue that it should be a matter of choice. To me, a good, robust Bavarian wheat shouldn’t need a slice of lemon. The wheat and yeast borne tartness shouldn’t dominate the beer or even be pronounced enough to require cutting with a citric fruit.
From there, I surfed locally and ordered the Silver Gulch Brewing Company Rye Bock. I feel that this beer sort of falls short in the bock department, but it’s still a very good beer. I expected tons more in the aroma as my oversized schnauz rooted around looking for some melanoidions and more of a malt foundation. My service may have been just slightly hypothermic so I gave it the benefit of some warming and came back to it. Save some dusty grain notes, I still wanted some complexity, but it just wasn’t there. Interestingly enough, it still gave off a nice dark lager aroma and it was clean as a whistle. It stood up tall and proud in the glass with a rich, alluring, beautiful crystal-clear dark brown hue under an off-tan topper. I was much more rewarded in the flavor, but not from a bock perspective. The beer sports a nice set of rye knickers, and this was plainly evident and the little bit of tart influence was welcome in the sweet-balanced beer. Again, the beer was as clean as a whistle straight through to the slightly thin finish. Will said it pairs fabulously with Café’s Ruben sandwich, but I’m not a Ruben fan, so give me a big pretzel instead.
I’m long overdue for a visit to the Fairbanks area and Fox, Alaska (13 miles north of Fairbanks) where Silver Gulch is located. I used to get up there frequently when I worked for Doyon Drilling and traveled to the corporate headquarters up there. I always managed to squeeze in a 
visit to the state’s second largest brewery (physically). But I have not been back since the spring of 2007 when the long-in-coming restaurant and bar opened. I’ve heard nothing but rave reviews about the place from field drinkers that bubble with excitement when they return and share the news of excellent food, a stellar tap line and an incredible bottle line up. I visited a couple of times during the remodeling of the building which included tearing into the existing structure which sort of morfed on itself like an errant trailer home over the years. When the layers were peeled back, I was astounded to see the original Fox Roadhouse, fully intact with siding and roof, inside the center of the massive structure.
I was definitely circling the drain with my final beer for the evening, Deschutes Abyss. Abyss is one incredible piece of fermented machinery with it’s industrial black-oil look and texture. Getting it on draft is a real treat. My recollection of last year’s version was that it was a bit smoother and creamer. This year’s version seems to have a touch more malt acridity to it, but it’s still one fine drinker! I’ve hoarded a number of the specialty 22 ounce bottles for my vintage collection and can’t wait to see what mellow aging will do to the beer.
Other tempting selections at Café include Manger’s Irish Cider, Alaskan Brewing Company’s Winter Ale, Harp Irish Lager, a small amount of Midnight Sun Brewing Company’s Cask Conditioned Obliteration III (in a firkin), Sierra Nevada’s Celebration Ale and Bigfoot BarleyWine, Guinness Draught, Delirium Tremens, Grotten Brown, Chimay Cinq Cents, and Unibroue Maudite.
As mead is rapidly gaining popularity in Alaska, we’re seeing more and more mead-oriented events. Here’s one more. On Friday, April 4th at 7:00 pm, Meadmaster Mike Kiker of Celestial Meads is teaming up with Executive Chef Hannah Robertson at the Anchor Pub and Club (712 W. 4th Ave., 677-7979) to pair his fabulous fermented honey with five courses of Indian and Thai cuisine. The cost is $50 per 
person. Celestial’s Luz Del Sol (a semi-sweet traditional mead made with raw orange blossom honey) will mix nicely with a Papaya salad with a honey dressing. Razzery Cyser (a semi-sweet cyser with sour cherries and raspberries) will accent smoked duck spring rolls served with a spiced cherry dipping sauce. Belgique (a sweet methyglyn with coriander and bitter orange peel) will pair nicely with beef samosa served with apple chutney. Robertson will steam clams in Gingerly mead, red onions, chili and cilantro. This sweet methyglyn is made with whole fresh ginger and hand picked Alaskan red currants, so the combination ought to be fascinating. Gingerly will be served with the dish as well. Finally, a newer Celestial Meads creation, Rubyfruit (a sweet melomel made with Raspberries) will compliment a tropical fruit salad tossed in a raspberry simple syrup. This is an event I’d definitely get reservations for.
The usual great lineup of local beers emblazons the taps at the Tap Root Café this week. Look for Midnight Sun Brewing Company’s Sockeye Red IPA, Kodiak Nut Brown Ale, Oosik Amber, and Epluche-Culotte. From Kassik’s Kenai Brewstop, enjoy Broughneck Stout and Beaver Tail Blonde. An Irish Red Ale is on tap from The Sleeping Lady Brewing Company and Pear Cyser is on from Ring of Fire Meadery in Homer. From down south, enjoy Brother Thelonius (a Belgian-style abbey ale) and one international offering, Liefman’s Frambozen Bier is always a nice temptress.
The menu’s set for the Saturday March 22nd Homestead Restaurant and Homer Brewing Company Beer Dinner. The gig starts at 7:00 and costs $65.00 per person, including tax and gratuity. The Homestead Restaurant (Mile 8.2, East End Road) is a long established centerpiece out on East in Road. The restaurant’s been around since 1961. Homer Brewing Company is the cradle of good sudz on the far 
end of the Peninsula. Hook ‘em up together and magic happens. Chef Brett Custer has paired six beers with six dishes for the evening. How about crab and ricotta stuffed wontons floating on sweet and sour sauce and drizzled with green onion aioli paired with Homer Brewing Company’s Dunkel for starters? This will be followed by a warming beer cheddar soup prepared with Homer’s Kings and Wings ESB, spiced with cumin, garnished with sliced scallops and crispy prosciutto, and paired with the same beer. A spinach oyster mushroom salad will be the final warm up course and consists of tender spinach leafs topped with red pepper, spicy walnuts and sautéed balsamic oyster mushrooms. This is tossed with a honey-tomato vinaigrette and aptly paired up with Homer’s Celsetiale Belgian-style spiced ale. The main dishes start with a Creole chicken roulade that consists of a shrimp mousse-stuffed chicken breast finished with a zesty Creole sauce and served with saffron sticky rice and asparagus. Red Knot Scottish ale will be served with this dish. If you’d rather enjoy seafood, opt for the pan-seared Creole sablefish topped with the same shrimp mousse and also served with the sticky rice and asparagus. Finally there’s dessert. How about a bit of chocolate opulence in the form of decadent chocolate torte, finished with a rich, but delicate raspberry sauce and paired up with a special raspberry version of the brewery’s famous China Poot Porter?
I’m thinking that this gig is going to be popular enough that a RSVP is in order, so call (907) 235-8723 to do so or email them at 
homesteadrestaurant@alaska.com for a reservation.
For the travelers in the group, if you happen to be in Washington D.C., you might want to check out one of the sessions that are associated with the May 16 and May 17 American Craft Beer and Food Experience at the Andrew W. Mellon Auditorium. This is a reception-style sampling of 96 craft brews from 48 craft breweries from around the United States and 35 different appetizers. There are three sessions: Friday May 16th from 6:30 – 10:00 pm and then on Saturday the 17th from 12:30 pm – 4:00 pm and another one from 6:30 pm – 10:00 pm. There are a bunch of brewery representatives that will be on hand including some that should be familiar to beer followers here in Alaska including Adam Avery from Avery Brewing Company, Sam Calagione of Dogfish Head Craft Brewery, Greg Koch of Stone Brewing Company and Vinnie Cilurzo of Russian River Brewing Company. Again, this is just a few of the brewing greats that will be on hand to help you explore the great richness that’s American craft brewed beer.
What interested me in researching this gig is the statement that each ticket provides “An intimate atmosphere (attendance limited to 700 per session) reception style sampling from a wide variety of savory and sweet appetizers crafted to match the flavor profiles of craft beers, access to educational salons, a commemorative tasting glass, 2-ounce samples of specially selected craft beers, a souvenir program and a Craft Beer Taster’s Journal.” The salons are nothing to scoff at. Presentations will be made by the likes of Garret Oliver, Randy Mosh (Instructor and Consultant, Siebel Institute of Technology and World Brewing Academy), Jim Koch, Founder and Brewer, Boston Brewing Company, Lauren Buzzeo, Assistant Tasting Director, Wine Enthusiast Magazine, Ray Isle, Senior Editor, Food and Wine 
Magazine, Ken Wells, Senior Editor, CondeNast Portfolio and others throughout the beer and culinary arts industry. The detail is too rich and varied to include here, so if you want more information, check into www.beertown.org/events/SAVOR for more information. The primary event coordinator is Nancy Johnson of the Brewer’s Association who can be reached at (303) 447-0816 X 131 or Nancy@brewersassociation.org.
This sounds a lot like our own Great Alaskan Beer and Barley Wine Festival Connoisseur’s Session. It should be a good time if you’re there and wish to attend. Send me some feedback.
Preparations for Anchorage to host the First Round of the National Homebrew Competition are shaping up. Remember, this is a crucial event for our state and thanks to the tireless efforts of a handful of core Great Northern Brewers Homebrew Club members, things are running smoothly at this point. I can’t send out too many calls to judge. We need certified, novice and even interested judges to come forth and help with this event that promises to bring in at least 500 beers from across the nation for critical evaluation. There are other ways you can help as well. We also need someone that’s strong in data entry for this competition. Typically, the effort is done using Excel and Access spreadsheets, but an intimacy with these programs isn’t as important as accuracy in keyboarding to get the information into the program. This individual can’t judge so it’s the perfect duty for someone that wants to help in a non-judging way. We will also need people to help steward and help set up and take down the event, so if you’ve got a big heart and big back, we’d love to hear from you. If you’re interested in helping out in any way, shape or form, contact Steve Schmitt at sschmitt@alaska.com.
Here’s the Humpy’s line up as of Tuesday, March 19th: The Rogue Kells Irish Lager is on my beerdar screen because it’s new.
Wheats / Fruits
Celestial Rarzzery Cyser
$6.75 for 8 oz gl / $10.00 for 13 oz gl
Moose’s Tooth Wild Country Raspberry Wheat
Pyramid Apricot
Pyramid Hefeweisen
Lindemans Framboise ###
Golden Ales / Pilseners / California Common
Baron Pilsner
Harp Lager *
Rogue Kells Irish Lager
Pale Ales / E.S.B.’s (medium hop bitterness)
Alaskan Pale Ale
Moose’s Tooth Polar Pale Ale
Bass Ale *
Deschutes Mirror Pond Pale Ale
Pyramid D.P.A.
Sierra Nevada Pale Ale
India Pale Ales (med - high hop bitterness)
Homer Broken Birch Bitter
Humpy’s Sockeye Red by Midnight Sun
Moose’s Tooth Fairweather I.P.A.
Bridgeport I.P.A.
Elysian ‘ The Immortal’ I.P.A.
Belgian Ales
Blue Moon Belgian White Wheat Ale
Rodenbach Flemish Sour Red Ale ###
Unibroue Blanche de Chambly #
Strong Belgian Ales (Alcohol by Volume over 7.5%
Kodiak Belgian Triple I.P.A. # (8%)
Midnight Sun Obliteration II Double IPA # (8.3%)
Midnight Sun Obliteration III Double IPA # (7.6)
Chimay Cing Cents Triple ##### (8%)
Delirium Tremens #### (8.5%)
Dogfish Head Raison D’Etre # (8%)
Deschutes 19th Anv. Belgian Golden # (8.7%)
La Chouffe Belgian Golden Ale ### (8%)
Pater Lieven Triple ### (8%)
Christmas / Winter Ales
Midnight Sun Rondy Brew
Midnight Sun Cohoho Imperial I.P.A. # (8%)
Deschutes Jubel Ale
Gouden Carolus Noel ### (10.5%) 2006 ed.
Pyramid Snowcap
Sierra Celebration
Amber Ales / Bocks / Dopple Bocks / Scottish
Alaskan Amber Ale
Midnight Sun Oosik Amber
Kassik’s Brew Stop Caribou Strong Scotch # (8.5%)
Mac Tarnahan’s Scottish Ale
Silver Gulch Winter Rye Bock
Smithwick’s Irish Ale *
Porters / Stouts
Homer China Poot Porter
Avery New World Porter
Deschutes Black Butte Porter
Great Divide Oak Aged Yeti Imperial Stout # (9.5%)
Guinness Stout ***
Murphy’s Irish Stout *
Brown Ales
Midnight Sun Kodiak Brown Ale
Barley Wines
Pyramid Barley Wine # (10%)
Dr Fermento Beer Calendar
03/22/08 Homestead Restaurant (Homer) Homer Brewing Company Beer Dinner 7:00 pm $65.00
03/22/08 Snow Goose Restaurant Breakup Homebrew Competition Judging 10:30 am Free
03/22/08 Café Amsterdam Mead-A-Mania: Celestial Meads Tasting 6:00 pm Pay As You Go
03/24/08 Humpy’s Bigfish Awards Ceremony 7:00 pm Pay As You Go
04/01/08 Maple Leaf Adventures Tall Sails and Ales Brew Cruise Launches (04/01 – 04/08) $2,250 Per Person
04/04/08 Anchor Pub and Club Celestial Meads Mead, Indian and Thai Dinner 7:00 pm $50.00 Per Person
04/05/08 Café Amsterdam Ring of Fire Meadery Tasting 6:00 pm Pay As You Go
04/11/08 Midnight Sun Brewing Company Planet Beer Mars Belgian Imperial Red IPA Release 6:00 pm Free
04/12/08 Snow Goose Restaurant National Homebrew Competition Judging 10:00 am Free
04/13/08 Snow Goose Restaurant National Homebrew Competition Judging 10:00 am Free
04/18/08 Princess Hotel: Fairbanks Ring of Fire Mead Dinner 6:00 pm TBD
05/01-04/08 Arctic Brewing Supply Goblets of Gold Mead Competition Entries Accepted 10:00 am Free
05/03/08 Chena Pump Campground (Fbx) Zymurgist Borealis Nat. Homebrew Day/Big Beer Celeb. Noon Free
05/16-17/08 Andrew Mellon Auditorium (D.C.) Savor Craft Food and Beer Event Sessions $85.00
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