Ms. Fermento really loves me. Whenever she travels, she brings me back beer. She’s been with me long enough to generally know which beers I’ve had and which I haven’t. On a recent trip to visit her ailing mother, she brought back cans of ESB Special Ale from the Ska Brewing Company of Durango, Colorado.
The beer poured fresh, clean and with just enough hops to add a nice zing to an even-keel, well defined and unobtrusive malt character. Very feint caramel notes push through and even some light toast character. The aroma is balanced to the sweet side, but it’s certainly no defect. It pours clear, light amber in the glass and a small head rocks up and slides to the edges and sticks throughout the sample.
The beer cleanly delivers what I’d expect from an ESB. It’s plenty malty and plenty sweet with the requisite hop balance that adds a nice zing. Fruitiness surrounds the center. It’s tough to discern what variety of hops are used in this brew, but they work. Even the alcohol, which isn’t listed on the can, is evident. Clean yeast notes also emerge, and the beer was squeaky clean overall, indicating that indeed, canned craft beer has a rock-solid place in our coolers. Too bad we don’t get Ska’s products up here in Anchorage, but I’m a rock solid fan.
This month at Cafe Amsterdam, look for two new events. Mark your calendar for Saturday March 15th at 6:00 PM for the Midnight Sun Brewing Company Firkin Saturday featuring Obliteration III. The cook staff over at Café is going to whip up some Irish stew that will be ser4ved with Dubliner cheese biscuits. Obliteration III is the third version of the intensely popular beer within the Seven Deadly Sins series of beers that’s been more or less phased out and is being replaced by the Planet Series of Beers. The first Planet Series beer to be released will be Mars, a Belgian-style imperial red ale. The release is set for March 28th during the Friday night brewery tour.
The other event takes place on Saturday, March 22nd. Pencil in a Celestial Meads tasting at Café, also at 6:00 PM. Meadman Mike (Kiker) will be on hand to discuss the meads, styles and overall culture of the beverage. Here’s the line-up for the event:
Burning Sappho: a semi-sweet traditional mead made with black locust honey from Iowa
Rassery Cyser: a semi-sweet cyser with sour cherries and raspberries added
Marriage: a sweet melomel made with raspberries and maironberries
Belgique: a sweet methyglyn made with coriander and bitter orange peel
Gingerly: a sweet methyglyn made with whole fresh ginger and hand-picked Alaskan red currants
Then, in April, Café Amsterdam will host Ring of Fire Meadery from Homer. The tasting is on April 5th from 6-9 PM and will feature all three of Ring of Fire’s medal winners from this year’s International Mead Festival. The featured meads include Tart Cherry Reserve, Red Currant Reserve and a Local Pressed Apple Cyser.
Laurence and Rachel Livingston will emcee the event. Rachel will conduct a historical mead toast and provide an introduction to the event and the meads and provide some historical perspective on both mead and Ring of Fire. Other Ring of Fire meads will be available including Cosmic Mead, Hamlet Honeymoon Mead and Orange Blossom Varietal Mead.
If you just can’t make this event and your travel plans put you in Fairbanks on April 18th, plan on attending a seven course mead dinner at the Princess Hotel from 7-9 PM. Details are emergent so stay tuned.
Café Amsterdam is quickly becoming mead central in Southcentral. Surf the tap line and bottle selection at Café because regardless of any pending tasting, a number of Alaska’s tasty meads are always available.
If you’re making mead, plan on entering your goods in the 2nd Annual Goblets of Gold Mead Competition. Entries will be accepted at Arctic Brewing Supply between May 01 – 04 between 10:00 AM and 5:00 PM. The gig is emergent at this point, so as usual, stay tuned for details. I’ll get more info on entry requirements and what not. I don’t know when the actual judging will take place or if judges are needed; all I know is that there will be an awards ceremony at Ring of Fire Meadery in Homer on May 10th at 6:00 pm. This would be a nice time to visit the area as this is the same weekend that the annual Shorebird Festival takes place. Plan a visit to Homer Brewing Company while you’re down there as well.
The new American Homebrewer’s Association Beer Judge Certification Program 2008 Style Guidelines are published and available online at http://www.bjcp.org/stylecenter.html. Why am I telling you this? If you’re involved in evaluating beer in any capacity, it’s a no-brainer. The style guidelines are a concrete guide to the recognized beer styles in the world and serve as your reference when evaluating beer. But quite often, I get asked by folks with emerging or extended interest in beer how to more 
thoroughly understand what they’re drinking despite any intention of judging the stuff or becoming a certified beer judge. I can’t recommend a document more. If you’re a seasoned judge, now’s the time to tune up your knowledge database because some things have definitely changed.
The 2004 Guidelines served us well for a long time, but things change rapidly in the beer world and the 2008 guidelines reflect this. The quickest way to digest the changes is to not only download the full PDF version of the guidelines, but the Summary of Changes PDF AND, the MS Word Version with Track Changes. The summary will highlight conceptual changes, but if you want to get down to the gnat’s ass, download the MS Word version, saving it to your desktop or wherever and print it out showing the actual changes on the document. This is a great way to see what really went on.
I’m going to rob shamelessly from the Brewer’s Association site to highlight 10 new added categories to the 2008 version:
2008 Added Categories:
Fresh Hop Ale
Ales which are hopped exclusively with fresh and un-dried (”wet”) hops.
American-Belgo Styles Ales
These beers portray the unique characters imparted by yeasts typically used in fruity and big Belgian-style ales.
Leipzig-Style Göse
The original versions of this style of beer were spontaneously fermented German ales, similarly to Belgian-style gueuze/lambic beers.
Belgian-Style Blonde Ale
Belgian-style blonde ales are characterized by low yet evident hop bitterness, flavor and sometimes aroma.
Australasian-Style Pale Ale
This style is a mild, pale, light-bodied ale with a color varying from light to amber. Hop bitterness and flavor range from very low to low.
Out of Category- Traditionally Brewed Beers
There are many excellent and popular beers that are brewed with traditional ingredients and processes, yet their character may vary from styles currently defined or included in these guidelines.
Barrel Aged Beer categories:
Wood- and Barrel- Aged Beer
Any lager, ale, or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Pale to Amber Beer
Any classic style or unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Dark Beer
Any classic style or unique experimental style of dark beer beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Strong Beer
Any strong classic style or unique, experimental style of beer can bee wood or barrel-aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Sour Beer
A wood- or barrel- aged beer is any lager, ale, or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity.
Thanks so much for what the American Homebrewer’s Association and The Brewer’s Association continue to do to help us understand and respect the beverage of our choice!
The commercial examples listed with each beer style have been extensively modified. I don’t know if pending certification testing will account for this, but it’s a good idea to take a look at these changes. I saw some welcome additions (and deletions) within these sweeping changes. Again, even if you’re not studying to test, and if you’re just curious about a beer style, read the style, then pick a commercial example within the style that we get up here (the commercial examples show a decidedly east-coast slant to them, so we don’t get them all) and go out to our local grog shops and pull a bottle to see what the style is supposed to taste like.
Another useful document from the website is the Classic Styles document. This is an Excel spreadsheet with all of the commercial examples used in the guidelines. It’s listed which ones were added and even shows the ones deleted from the 2004 guidelines. A little sorting and simple math reveals that although 111 commercial examples were deleted (closed breweries, poor style representation, etc), 355 commercial examples were added, so your chances of finding one of the commercial examples to toy around with is better.
When I studied to test, I painstakingly typed in every commercial example within every style in my own database and went on a search and destroy mission so that I could experience every listed beer that was available in Alaska. In the course of my seven weeks of study, I managed to sample 175 beers within the style guidelines. I spent many a weekend in Hope methodically evaluating beers. I can think of worse ways to idle away winter and spring! When I have time, I intend to go through the Excel database and highlight the ones I know are available in Alaska and further highlight the beers I’ve tried. Maybe when I’m done, I’ll get a beer drinker’s merit badge!
And, while we’re on the subject of studying, Jason Ditsworth forwarded this astute advice in deference to Steve Schmitt’s inference that his school work was somehow muddying his thoughts:
“Remember that average college students render themselves completely stupid by getting totally wasted not one, not two, but at least three nights a week. This of course depends on what school they attend; it could be four or even five nights a week.
There… now you have something to strive for. Set aside the books and crack open a cold one.”
The first round of the 2008 National Homebrew Competition is going to be held right here in Anchorage this year and the event is being hosted by Alaska’s Great Northern Brewer’s Club. The club has put out a call for judges, further highlighting the importance of mastering the style guidelines above. This is a golden opportunity to stretch your judging muscles, as the Club anticipates over 500 entries from here and around the United States. Certainly, if you are a BJCP judge, you are expected to help out when the judging takes place on April 12th and 13th at the Snow Goose Restaurant and Sleeping Lady Brewing Company, but even if you aren’t a BJCP judge, you can assist in countless ways. First of all, you don’t have to be BJCP certified to judge; you just have to have some basic understanding of good beer, a clean palate and desire to help out. You will be paired with other seasoned judges that want to harness your sensory perception rather than your intimate knowledge of beer. If you’ve ever been curious about beer judging and want to give it a test drive, this would be a good event.
Second, if you don’t want to judge, the competition will need many stewards to organize, collect and disseminate the beers 
throughout the judging chambers and to help set up and clean up. If you’re interested, contact me and I’ll point you in the right direction.
But let’s not forget about entering homebrew in the competition. That’s what it’s all about. There’s been a lot of press about judging, but Steve Schmitt provided information about how to enter the competition as well. For those seasoned competition entrants, pay attention, because things will be a little different this year. The Great Northern Brewers Club website (http://www.greatnorthernbrewers.org/) is a great place to keep up with homebrew happenings, but Schmitt was a little slow on the draw in getting information into the March newsletter, so I’m going to post his detailed instructions on entering the competition.
2008 National Homebrew Competition
By Steve Schmitt
So, we’re getting closer to the actual judging event. Remember that we will be hosting and judging the 1st round of the National Homebrew Competition, the NW Regional, in Anchorage, on April 12th and 13th (Saturday and Sunday) at the Snowgoose as usual. We will begin at 10am each day and continue till we’re done. We expect approximately 500 entries so we need anyone and everyone interested in judging to help out – the best way to increase your beer knowledge is through judging at these events. Also – if anyone is interested in helping organize the event or assisting as a steward during the judging let me know.
You may refer to previous newsletters (January & February) for additional information regarding the actual judging – I want to discuss entries this month.
Entries may be dropped of at the Snowgoose beginning March 31st through April 11th. A couple of things to note here: entries will be accepted during normal business hours at the Goose – my advice would be to check ahead and make sure they’re open before heading down there on Sunday or Monday because they may (or probably) will be closed. More importantly – don’t expect anyone at the Goose to help you with your entries – they are simply going to accept the bottle. For information regarding entering refer to the AHA website (www.beertown.org) or Zymurgy Magazine. EXPLICIT instructions for entry are available on the web site. This year they will only accept online entries so check into this in advance – it’s actually really easy this year. Remember – the Snowgoose will have no information or material to assist you with your entries – they are simply the drop off location. On that note – please drop off your entries in a box or a 6-pack holder – something which will protect the bottles. Loose bottles break easily. Contact me if you have any questions or ask me during the March meeting.
Remember – there is a 2-week window for dropping off your entries. Entries will not be accepted any other time or at any other location in Anchorage (an earlier drop off is scheduled in Seattle for outside entries). While we will be accepting entries up until Friday the 11th, we would appreciate people dropping off their entries early so we can organize the competition early. We will store all of the entries in boxes, in the dark, and in a big cooler so they will be safe and well cared for. The cool thing is to drop off early – please be cool.
One of my all-time favorite “over-the-top” beers is The Abyss by Deschutes Brewing out of Bend, Oregon. This big fatty Russian imperial stout weighs in at a bodacious 11 percent alcohol by volume, but that will quickly become irrelevant as you get washed over 
the edge in the incredibly complexity of flavor in this beer. This is a Brewery Reserve Series beer and I’m glad to see it’s making frequent reappearances up here. Even more astounding still, we’re getting it on tap. Yeah, the 22 ounce wax-dipped bottles are a treat and make good gifts and are awesome for laying down, draft Abyss just seems so special and fleeting. If you’re going to chase some down like I am, it’s on tap now at Mo’s O’Brady’s on Huffman and McGinley’s uptown. Look for it soon at both Cafe Amsterdam and McGinley’s.
Deschutes Brewery has released a couple of beers this season including Green Lakes Organic and Cinder Cone Red. I’ve had plenty of the spring seasonal Cinder Cone Red because it’s one of my favorites. This beer features a significant dosing of Amarillo hops which lend a strong citric character to the experience that’s moderated by a solid foundation of crystal and even some black malts that provide a sweet, but balancing effect. This is a fleeing beer that runs between March and June, so if you hanker for it, get it now. Look for another perennial favorite, Twilight Ale, to replace it in June.
Green Lakes Organic is new to me, but not the market. I’m not a big organic fan, but if the beer’s good and doesn’t cost any more, what’s the difference? I’m not surprised Deschutes is weighing in with an organic. They’re a hugely responsible company that’s well entrenched into a community that helped them grow over the years. That community and Deschutes itself is committed to doing things right. Green Lakes Organic is a “Salmon Safe” product, which in Oregon, means that Deschutes’ growers “protect biodiversity on their farms, reduce irrigation water use, apply natural methods to control weeds and form pests, and restore streamside buffers.” Good for them. And, Green Lake Organic beer is good too!
The first thing I notice is that the beer pours under a nice, dense and lasting head. The beautifully clear, copper/amber beer looks alluring in the glass. Swirling the brew leaves a nice pattern of lacing on the sides.
A nice straight-line, even keel aroma hits the nose first with a good mix of malt and fresh Pacific Northwest hops. Fruity and malty notes are fully supported by a mixture of floral, light citric and lightly perfume-y hop notes.
The hop bitterness crosses the palate first and lingers throughout the sip, but backs off enough to share the stage with sweetish malt notes including crystal malt, dancing caramel notes, and a refreshing, light nuttiness that helps balance things out. Oddly, but I find evidence of the 5 percent alcohol that would easily be buried in a beer of this malt magnitude. This is no defect, however, and the beer samples clean and refreshing if not a little full on the palate. If you’re green, this will be a nice addition to your organic beer repertoire depending on how it prices out.
Samichlaus fans beware! A one-time run of Samichlaus Hells and the classic dark are in town in special .750 ml bottles that come tucked in their own nifty wooden cases. Destinations remain unknown since the stuff isn’t slated for release until next week, so stay tuned for the select locations (grog shops) for the goods. These would make awesome collector’s items for a vintage collections, and yes, yes, yes, great gifts.
Dr Fermento Beer Calendar
03/07/08 McGinley’s Pub First Taste 5:00 PM $6.00
03/15/08 Café Amsterdam Firkin Saturday: MSBC Obliteration II with Irish Stew 6:00 PM Pay As You Go
03/15/08 Brouwers Café (Seattle) 6th Annual Hard Liver Barleywine Festival 11 AM - ?? Pay As You Go
03/18/08 Mykel’s Restaurant (Soldotna) Kassik’s Kenai Brew Stop Server Training 3:00 PM Free
03/19/08 Snow Goose Restaurant Entries for 2008 Breakup Homebrew Competition Accepted Noon $$ Per Entry
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
03/28/08 Midnight Sun Brewing Company Planet Beer Mars Belgian Imperial Red IPA Release 6:00 PM Free
04/01/08 Maple Leaf Adventures Tall Sails and Ales Brew Cruise Launches (04/01 – 04/08) $2,250 Per Person
04/05/08 Café Amsterdam Ring of Fire Meadery Tasting 6:00 PM Pay As You Go
04/12/08 Snow Goose Restaurant National Homebrew Competition Judging 10:00 Free
04/13/08 Snow Goose Restaurant National Homebrew Competition Judging 10:00 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
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