My 2016 (717) Collaboration Ale Review

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For the 2nd annual Harrisburg Beer Week, the guys at Appalachian Brewing Company, Tröegs Independent Brewing and Pizza Boy Brewing came together to brew a special collaborative beer. Last year’s (717) beer was a crazy brew that inspired a full review and deep musings on my part about my journey to craft beer.

This year’s collaboration beer has me thinking less about my journey to enjoying and now writing about craft beer. Instead I am thinking about the position of craft beer in Central PA and what it tells us about brewing decisions.

Before I even had my first sip of (717) on opening night, I was gathering thoughts about the brew as word slowly leaked out. I heard some rumors early on that this year’s collab brew would be draft only. Two theories swirled around this rumor: 1. Last year’s (717) did not sell well. It wasn’t well received and some cases languished on shelves. 2. It’s hard to get cans.

The later reasoning came from a more reliable source and it is the one I believe. I can understand not getting pounders, everyone but for the very biggest of contracts is getting squeezed by that issue. Even getting 12oz cans printed and ready on short notice can be nearly impossible.

The former was speculation with a halo of truthiness and at least had anecdotal support. While I enjoyed last year’s HBG Beer Week ale it was not widely loved and many people openly derided it as being a “hot mess.”

So maybe the brewers played it a little safe this year. They made a big, tasty ale but one that is more approachable and in line with a current and rising trend (e.g. citrus IPAs).

The 2016 version of (717) is an American IPA brewed with Citra, Nugget, and Azacca hops and the zest of 400 oranges. The opening aroma is nothing but orange. You pick up the oranges as the beer is pouring from the tap in front of you. They are abundant and wonderful. The hops fill out the middle with citrus, mango, and other tropical fruits. This is an IPA but it is not a bombed out bitter west coaster. The finish is long and leaves you with orange oils. This is an easy drinking IPA that belies the 7.17% ABV. The red hue of the medium bodied ale is really great and kind of mystifies the style and taste.

2016’s (717) is a beer that will not be challenged in finding happy imbibers. This is a double edged sword for me. I like this beer and I like it a lot. Yet I personally enjoyed last year’s “hot mess” more. It was pushing boundaries and challenged the craft beer drinker. It was a bold beer that played with clashing styles. It’s various and competing flavors borrowed heavily from the three brew houses. 2015’s (717) made for a more dynamic beer with multiple layers of stratified flavors.

I like to think that those that did not favor the 2015 version were saying “There are simply too many notes.” But that would be dismissive of them.

I believe in “fortes fortuna iuvat.” 2016’s (717) is bold in flavor but lacks the daring of 2015.

This year’s (717) is riding at the crest of a wave of tropical and citrus IPAs that are washing over the craft beer market and should make for a very popular beer during Harrisburg Beer Week and beyond… until it sells out. Go grab one and tell me what you think.

Cheers.

Post Script:

At the opening of Harrisburg Beer Week, Tierney and I shared a can of the 2015 (717). I can tell you that it hasn’t aged well. After spending a year in the Bearcat cellar it acquired an impressively strong “nail polish remover” note. Just because it was daring does not mean it had staying power. 2015 (717) crashed harder than a ’72 Ford Pinto. 

“The 16oz Can Crunch of 2016” is a real problem. I get it. There is a shortage of cans, specifically the 16oz cans, but that does not mean I have to just quietly accept this disappointment.

I am overly proud of myself for coming up with “The 16oz Can Crunch of 2016.” #NotSorry

Lando, Crowlers, and Sour IPAs.

Lacto CalrissianTrust Lando Calrissian himself Mr. Billy Dee Williams:
“Pizza Boy Crowlers work every time!”

Before we begin… This post is about three things: The shelf life of Crowlers, Billy Dee Williams (Lando Calrissian), and Sour IPAs. I swear by the end this will all make sense and the three actually belong together.

The Crowler is wildly popular. It should be, they are great. I love picking up a new Crowler from either Al’s of Hampden or from ZerØday Brewing. I have purchased a Crowler from East End Brewing co. in  Pittsburgh and from St. Boniface Brewing in Ephrata. I generally keep a 32oz growler in my car. But with Crowlers, the need to keep a glass bottle rolling around the floor in the back of the car is somewhat abated.

Al’s of Hampden was the first in Central PA to get a Crowler, instantly it was a hit. The popularity of Crowlers became very apparent to me when Al’s Pizza Boy Brewing released Bourbon Barrel Aged Sunny Side Up Stout. It was a phenomenal beer. BBA Sunny Side Up was only sold on draft, which meant that you could have a glass at the bar or get a Crowler of it to take home. That was until Al sold out of all his cans. This led to some really pathetic bitching on social media by entitled beer drinkers.

Part of why the Crowlers sold out was a number of people buying 6, 8, 10, or 12 Crowlers to horde in stock or to trade. In December, I got into a bit of snit with some guys on Twitter that were talking about still having cans of BBA Sunny Side Up in their fridge. What are you holding on to beer in a Crowler for?

If you look today over at Beer Advocate you can see two people are still offering this beer for trade. In February it was four. FOUR. This beer was tapped nine months ago. These Crowlers have been sitting for nine months.

A quick check of Untappd shows that people are still regularly enjoying this beer at a bottle share or just pulling it out of the back of the fridge. This is nuts. These cans are sold as means by which to enjoy take home beer within a reasonable period of time (i.e. a couple days at most). Anyone that tells you they can go longer than a week or maybe two is just flat out lying. They are not for cellaring, storing long term, or used as a storage device to sustain a limited run beer for long periods of time until you can “win the trade” by getting some Bro’s “whalez.”  (THIS is my favorite link ever on the site.)

Buy the beer, take it home and then drink it. Enjoy it.

Crowlers are not like the beer version of freezing Han in Carbonite.

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“Yes. He is alive and in perfect hibernation. 

He will stay very fresh.”

Speaking of Lando… I wonder what it would cost for Billy Dee Williams to cut a Colt 45 like promo for Lacto Calrissian. It is a sour double IPA, also by Pizza Boy, and one of the best damn beers I have had so far in 2016. This lactobacillus bacteria “infected” ale has a depth of flavor few beers can match. There is citrus peel in the front end then a subtle alpha acid hoppiness along with some unique lime in the middle. The finish is both creamy and slightly sour as the lactic acid is more than evident in the beautifully bodied brew. The finish is strong and long lastingly pleasant, which is good because this 8.2 ABV ale has no alcohol burn and could sneak up on you like Greedo.

If you have a chance to swing by Al’s and get a draft of Lacto Calrissian I doubt you will be disappointed. And if you choose to take a Crowler of it home… Don’t sit on it.

Post Script Thoughts: Sour IPAs, like Tropical or Citrus IPAs, are hot right now; like Tatooine and her two suns hot. These twists on the the craft beer lover’s old stand by are showing that we are a long way from brewers running out of innovative ways to give us new and exciting styles. It is also a way to introduce sour beer to the skeptic. Both are good things.

In regards to the above mentioned people buying 4, 6, 8, 10 or 12 Crowlers of BBA Sunny Side Up: Do what ever you want with your money. I have no complaint with you purchasing all that beer. I just find it ridiculous to horde a Crowler. That stuff has a serious risk of going bad. It has to be at risk of going flat. Please… don’t horde Crowlers.

Han shot first. There is no debate.

MS Paint FTW! I mean, just take in the work at the top of this page. Just look at it!

I am bit of a Star War’s geek… so this post was more fun than you can possibly imagine.

Harrisburg Beer Week 2.0

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April 22-30, 2016

This Friday represents the start of Harrisburg Beer Week. There are 200+ events in Harrisburg and the surrounding Central PA area. Every day there are multiple events. Nearly all of which are offering either a special on craft beers or tapping sought after rarities. Here is a quick rundown of what I think are the some of the events worth your time. These are both some of the signature events and a couple “deep tracks.”

April 22: Day 1

Sturges Speakeasy Firkin Kick-Off: Every devoted beer drinker knows that before the party starts you have to pre-game. Before the VIP Kick-Off Party swing by Sturges for a Victory Brewing Company firkin.  Victory rarely sends firkins out of their brewery so getting one is kind of a big deal.  Tapping is at 4.

HBG Beer Week VIP Kick-Off Party: The official start of Harrisburg Beer Week actually starts with the VIP Kick-Off at Appalachian Brewing Company. Tickets are limited and this is your first chance to get a sip of the 2016 (717) Collaboration Ale.  I will be at this event even though that seriously damages the VIP cred. I am more of a VMP (Very Mediocre Person). Expect a write up about the (717) Collaboration Ale the next day. I am really looking forward to this beer.

Goose Island BCS & Sushi Pairing: Rich, greasy stouts pair beautifully with oysters; this is true. Bourbon County Stout by Goose Island is a world class beer and finding it can sometimes feel like looking for a snowflake in hell; this is true.  Does Wegman’s pairing BCS with Sushi taste good? Find out if that is true at this event.

April 23: Day 2

Al’s of Hampden Founders Breakfast Stout Tapping: Look, you can’t drink all day unless you start first thing and there are few beers that taste better while you still have bed head than Founders Breakfast Stout. Tapping is at 9 am.

HBG Beer Week Maybe 5K:  This is a race, sort of.  You see you run as far as you want over 60 minutes which is plenty for a very, light stroll to 5K or a respectable 10K pace.  Either way it’s a great way to “Earn your Beer.” Plus you get to support the PA Beer Alliance and Zeroday is hosting. It’s cool… I promise.

April 24, Day 3:

Pizza Boy Brewing Permasmile Bottle Release:  This beer needs little introduction. Permasmile is world class and highly sought after.  This new release is going to be big.

Scotzin Bros Battle of the Homebrew Clubs: Big event last year going to be even bigger at this time I moves to the baseball stadium on City Island. These are serious brewers and they will all be bringing their best work to win the crown.

April 25, Day 4:

Beer vs. Wine Chocolate Tasting: The Black Gryphon in Elizabethtown is a secretly good beer bar that also has great food. In the home of Dove Chocolate, watch beer and wine go head-to-head in pairings with artisan chocolates.

April 26, Day 5:

Battle of the Brewers at Grain + Verse: Local welterweight Zeroday goes toe-to-toe with Mid-Atlantic heavyweight DuClaw Brewing to see who the crowd favorite is.

Meet the Owner Beer Dinner at Funk Brewing Co.: Elizabethtown’s Funk Brewing opened less than a year ago and has already gathered quite the following in my neck of the woods. This event is a chance to sample their beers and enjoy a four course meal while meeting the owner, Jon “Norm” Norman.

April 27, Day 6:

ZerØday Brewing Co. Firkin Event: Many firkin sometimes just taste involve tasting the beer with some crazy shit put into the “can.” ZerØday firkins tend to have a little more thought behind them. Expect something great when Theo & Brandalynn Armstrong are tapping one. This will also be a “Keep the Glass Event.” Should be great.

HBG River Rescue Open House: While celebrating and drinking beer are the method, the purpose of HBG Beer Week is to support the Harrisburg River Rescue. Do a little more of the later by visiting the Rescue and enjoying a glass of Bent Propeller IPA, some BBQ and some home brew version of Bent Propeller.

April 28, Day 7:

Moo-Duck Brewery’s Jack Daniels Cherry Wine Imperial Porter Release:  Moo-Duck Brewery in Elizabethtown took their Imperial Pops Porter and aged in a Jack Daniels barrel that previously held a cherry wine by The Vineyard at Grandview.  It will be on tap along with Fifty (50) bottle available to take home. Mike Brubaker is really gunning for a unique beer on this one, should be great.

April 29, Day 8:

Aroogas 2nd Street Session IPA Release: Aroogas, Hop Hedz and St. Boniface brewed up this special session IPA just for this week and this is your chance to get it as God intended all beer to be, fresh and on firkin. Tapping is 6 pm.

April 30, Day 9:

Little Big Beer Fest:  This is the signature event of the HBG Beer Week in my opinion If you can go to only one event all week, this is the one you want to be attending. Little runs of some absolutely devastatingly good beers with massive ABVs.  I went last year and it was by far the best event of the week. Tickets will sell out… get yours soon.

Post Script: I mention this above but it demands further attention. While celebrating the wealth of great beers we have access to and are producing in Central PA, it can’t be forgotten that HBG Beer Week supports the Harrisburg River Rescue. Many of these events directly and the through the purchase of HBW merchandise support the River Rescue.

In advance a big thank you should be made to the girls from Stouts and Stilettos (ChelseaSweet Colleen and specifically, Tierney… This is her baby.) Sara Bozich, and Jimi the Intern; along with all their volunteers. Big local events like this take a ton of work and heavy lifting.  If you see them out, thank them and buy’em a beer.

Support the River Rescue.

Support your local Brewer. Drink Local.

Happy Birthday

  Dogfish Head’s Birthday Beer to Help Celebrate BoB’s 1st Birthday

It was a year ago, a couple weeks after first purchasing the domain above, that I got my first post up on the site. The guiding principle I gave myself was “Beer does exist in a vacuum; don’t just write about what is in the glass.” That idea really came to life when I attended the Harrisburg Beer Week kick-off party and sipped on the (717) Collaboration Ale by Troegs, Pizza Boy and Appalachian Brewing Company. I wrote for that post what is still one of my favorites.

Too many beer reviews on the Interwebs talk about the beer in a way that focuses exclusively on what’s in the glass. That ignores a big part of what craft beer is to me.

Drinking beer should and can be more than an alcohol delivery device.  The expectation is that craft beer brings more to the imbiber than just booze. It has a back story, is an artistic endeavor, and has cultural or personal relevance that should be discussed. Some posts I wrote did this well; others maybe not so much. In the end I think most worked.

Looking back as some of the more popular and/or interesting posts:

There was the time I tried to define craft beer.

The time I compared Peter Seller’s Dr. Strangelove to funky beer.

The above referenced story about (717) Collaboration Ale and my love of craft beer.

My most widely read post this year, by a wide margin, was about Costly Beer vs. Expensive Beer.

Most importantly as I look back I need to thank some people:

  • First, my friend Bobby C. who encouraged me to start the blog. He is a good dude and I have yet to find a more positive and supportive friend.
  • To Theo and Brandalynn Armstrong (Zeroday Brewing Co.) could never be more open to discussing brewing, starting and now growing their business, and what makes it takes to make great beer. Happy Birthday to you guys too.
  • Rod Smith of Columbia Kettle Works and Mike and Kristen from Moo-Duck Brewery, Al from Pizza Boy, who each spent occasions discussing with me the process of brewing.
  • The Beer Busters Podcast for having me on the show. That was fun and crazy nice of these guys. Love the show.
  • Tierney, Chelsie and Sara from Stouts and Stilettos and SaraBozich.com. They have all been supportive and engaging over the past year.  Extra thanks to Tierney for letting me bounce ideas off her and for offering inspiration.
  • Most importantly thank you to my readers. This vanity project has been a lot of fun and I hope it continues to be fun the future.

Looking forward to year two… I have some plans and additions:

  • Podcasting: Looking to lauch maybe by June, if I am lucky. The next thing that goes up on time for this blog with the first thing. Hell… this post is two days late. I am planning for the podcasts to be a short (think ~25 minutes) conversation with some of my beer friends. These are interesting people and I think you will like to hear from them.
  • Other Writers: I have discussed with a couple people about posting on this blog from time-to-time. It would be a rarity but it should happen. Really hoping to have one guy join… He is a total lunatic but he really knows his beers. He would be completely insane, gonzo, and it could be so much fun.
  • Lagers and Pilsners: In 2016 I am going to planning to drink more Lagers and Pilsner beers. Hoping this will broaden my taste and hopefully you will find some good beers too.
  • More Regular Posts (LOL J/K I can’t promise that…)

Again… thanks for reading and I hope year two is even better than the first.

Cheers!

How The Nitro Project is Like Season Two of The Serial Podcast

 

The Serial Podcast is one of the many and various podcasts I listen to during my long commute from Lancaster into Harrisburg every day for work. Season One of Serial was innovative, enlightening, and enthralling. For a story about a 15 year old murder of a young girl it was highly entertaining and at times fun.

The story of death of Hae Min Lee, Adnan Syed’s conviction, and the gaps that appear between reasonable and doubt when it comes to justice sucked me in week after week.

Season Two of Serial tackled the politically charged story of Bowe Bergdahl, a man who deserted his unit in Afghanistan. This season, in my opinion, is not as enthralling or as interesting. The story of Bowe Bergdahl is weighted down with a deep political gravity warping peoples ideas of the story with preconceived notions of what Bergdahl did or didn’t do by walking off his military base; myself included.

Season One featured a case no one knew and people came with a blank slate. Season Two had none of that, it was dripping with preconceived notions of what Bergdahl did, why he did it, about the price paid for his return, and what should happen to him now that he was back in America.

Season Two is reporting, in depth, a story that has to be told; that people need to hear. This yeoman’s work of journalism of telling a massively complex story is just the type of work Serial’s Sarah Koenig and the This American Life staff need to tell.

But Season Two…it’s hard to enjoy.  At times it is like eating your vegetables. The story is one that has to be told and should be heard, but it can feel heavy and lack the surprises, twists, turns and interest of Season One. It is weighed down in a way that the first iteration was not.

Samuel Adams’ The Nitro Project feels kind of the same.  For years Samuel Adams was doing the yeoman’s work of bringing craft beer into the forefront and building a nationwide distribution. Samuel Adam Boston Lager was a remarkable beer when it first hit the market and it continues to be a great beer when you are looking for craft in a bar with nothing but Bud and Coors on tap.

Jim Koch has been an evangelist for craft beer and has been nothing but good for the industry. Koch is known for innovating and pressing the envelop when it comes to brewing beer (See: Utopias or Infinium). This latest move, Project Nitro takes a well established technology (nitrogen infused beer in a can) and adds a little bit of a twist (white ale and IPA in a nitro can, not just the usual stout).

Infusing beers other than stouts with nitrogen has been an interesting way to put a twist on well established styles at craft beer bars for years. Using nitro and their very tiny bubbles to make a hoppy IPA creamy with a silky mouthfeel yet bitter floral bite for beers like Sculpin or Green Flash IIPA was interesting.

The Nitro Project takes this same occasionally seen concept from your local craft beer bar and puts it in the hands of a broad range of consumers. This is taking a story that should be told and giving it a wider audience.

Sam Adams has put out three beers in nitro cans: White Ale, IPA and Coffee Stout.  I bought a four pack of each and while none of them are world beaters or going to change the way the experienced craft beer drinker thinks about their favorite beverage, it will get a wide audience exposure to a different way to enjoy craft beer.

The Nitro White Ale was the best of the three, The grains of paradise, a frequently used ingredient at Samuel Adams, comes through in the finish and provided a nice spiciness at the end of this 5.5% ABV, medium bodied beer. It’s a refreshing beer that is easy drinking and pleasant.

The Nitro Coffee Stout has the most difficult time right out the gate. Exceptional coffee stouts served on nitro are beyond ubiquitous. The Sumatran coffee flavors in this example provide a good roasted flavor but the body is as thin as its two brothers. The lack body here gives the beer a lack of substance as beer goes down. If this brew could really up the body and have a thicker, fuller texture it would go a long way as the flavor profile was approachable and balanced.

Not too long ago I tried Guinness Nitro IPA.  That experience made me a little worried about trying Samuel Adams’s version. The Guinness idea of an IPA ended up being poured down the drain. It was bad…awful on multiple levels. The Samuel Adams version was better but it too fell flat. There were hops but they are at best muted.  The pine, citrus, and floral notes just never quite showed up in significant amounts to really make this beer good, let alone great.  I can’t say I disliked the Boston  Beer Company’s attempt but I didn’t like it either. It just was kind of… there. Taking up space in my fridge until I drank it all.

The Serial Podcast Season Two is telling a story that should be told. Samuel Adams is brewing a beer that some people should try so as to get the exposure to a different way of enjoying craft beer.

In the end both are worthy, and in some cases necessary and important. I am just not overly excited about consuming either at this point.

Post Script: I had multiple reservations about doing this post. i.e. I was in danger of becoming overly political. I was not looking to make a judgement call on Bergdahl’s actions. Also I do not take the death of a young high school girl or the pursuing miscarriage of justice lightly even though years later it created an amazingly compelling story.

Hell… I don’t even know if the above comparison makes sense. But when you have a one hour commute, each way, every day you tend to have some really strange ideas sitting in the car by yourself.

If you think this post didn’t work… that is cool. Just tell me so and we can all move on and I can try to do better the next time. Until then… Cheers!

What’s In a Name? What’s In The Bottle?

 Troegenator Doublebock Beer Aged in Oak Barrels

There is a lot to unpack here… both inside and outside of the bottle

First the outside: The name of the company on the label, and on the cage don’t exactly match; never mind the actual logo.  Back in November Tröegs unveiled their new branding along with a new name.  What had previously been Tröegs Independent Craft Brewery is now Tröegs  Independent Brewing. I am sure future cork and caged beers will have a unified logo but right now its interesting to consider the two names and logos side-by-side.

In light of the slightly new moniker, the old one was a bit messy and too long.  The new name, Tröegs Independent Brewing, on the other hand is only three words and feels cogent in comparison.

The interesting part to me is the deletion of the word “craft.”  I see this as forward thinking.  With the craft beer industry maturing, what constitutes “craft” is becoming increasingly difficult to define. So much so that “craft” might now be meaningless beyond a somewhat arbitrary line regarding the number of barrels a brewery produces each year.

Contrastingly, “independent” is of growing importance and is both easily understood and defined. Brewers all over are either selling off to the “macros,” buying each other, merging or entering into loose confederations to stave off buyouts. In my opinion, the Trogner bothers appear to be making a statement about their company in emphasizing “independence” over “craft.” I really like and support this message.

The name of this specific beer is worth thinking about as well.  While it is wholly accurate to state that the Troegenator in this bottle is aged in oak barrels, it fails tell the whole story.  These were bourbon oak barrels. This caused a little bit of confusion during the announcement of this beer but it was easily cleared up on social media.

This ale has an obvious yet subtle bourbon element right from the moment you open her up.  Unlike some recent bourbon barrel aged beers I have enjoyed, this one is mellow right from the start and does not overpower your senses with boozy, hot, astringency. Instead, the bourbon follows the beer’s lead.  Troegenator is leading this dance and the bourbon is swept along; allowing the ale to show off.

That being said, the flavor is undeniably bourbon barreled with vanilla, some light coconut, and a sweet toasted/roasted maltiness.  Mouth feel is rich and full with very tiny bubbles that are slightly prickly on the tongue.  Dark fruit, nutty wood, and molasses notes come forward as the beer warms up along with a slight earthy tone.  Nose is sweet with a wood and charred edge from the bourbon barrels. The clear, deep red toned ale provides a very long and lasting finish.  That makes this a sipper despite no alcohol burn from the 10.8% ABV; it is stunningly smooth for a double digit beer.

This beer tastes like it is at peak performance right now but hints that it is prepared to age with the best of them.  Some bourbon barrel aged beers come out of the gate with a hot edge that needs years of rest to mellow out, thereby reaching full enjoyment only after cellaring.  This one is ready now and yet will continue to mature for years.

Post Script: Liz Murphy over at Naptownpint.com back in November wondered about the name change and thought there was little in the way of discussion about it.  I think the reasons for the name change, specifically “Independent” winning over “Craft,” are obvious and stated above. But in the end, my thoughts are simply speculation.

I wonder if the decision to not use the term bourbon on the label points to future iteration of a Splinter Troegenator but coming from the still under construction Splinter Cellar; not necessarily bourbon barrels.

It should be noted that last February’s release of Bourbon Barrel-Aged Troegenator (750 ml bottles) did not have the word bourbon on the front of the label either. I still have two bottles of this tucked away and might open one soon.

I’m sure there is some crazy Federal regulation against it but it would be cool if it was named Bourbon-nator. (Credit to Tierney for that one.)

Doing a Beer Exchange the Right Way

Recently, I was invited by my friend Dave to attend his beer exchange/blind tasting.  I eagerly accepted the invite without necessarily understanding what I was getting myself into.  What I was participating in was the sixteenth iteration of what is easily the most impressive beer exchange I have ever joined.

Couple things about Dave: 1. He knows his beer and has an impressive nose for quality. 2. He is a huge Tom Brady fan and is hysterically obnoxious about it. 3. As obnoxious as he is about Tom Brady, he is even more committed to throwing a great beer exchange.

I have done a number of beer exchanges over the years.  All were pretty basic: a number of guys easily divisible into 24 each buy a case of beer and everyone swaps.  It’s a fun and easy way to get a bunch of different beers. Only a few years ago before the ubiquity of mix-a-six and high end bottle shops, it was the only way to get a bunch of different craft beers in what was then case only beer distribution in backwards Pennsylvania.

This specific beer exchange was different. Guys were bringing big beers, and there was incentive to impress.  Everyone starts with bringing a case of beer, expectation is that you are bringing a beer of acceptable pedigree and quality and it can’t be something that has been brought to the party before (there is a running list on Google docs). So no Sierra Nevada Pale Ale or Dogfish Head 60 Minute IPA, great beers but… Been there. Drank that.

The way it works is each of the twelve participant brings one case and deposits ten bucks into the pool. Each case has two beers brought to the collective and each is part of a blind tasting. The beers are listed on a scoring sheet and as you taste each you make notes and after you all beers are done you attempt to match them up, giving you best guess as to which beers you tried from the provided list. You also do a ranking, listing your top three beers from the twelve.

The $120 gathered by the group provides two “awards” one is for the most beers correctly identified (harder than you might think even with some obvious ones) wins a $60 bottle of beer. The other $60 was for some general gambling purposes.

The lineup for this year’s Blind Tasting Beer Exchange was as follows:

Daisy Cutter by Half Acre

Fruitbasket by Champion Brewing Company (The Highest Rated Beer)

Hotbox Coffee Porter by Oskar Blues Brewery

Manor Hill IPA by Manor Hill Brewing

CLINK! by SØLE Artisan Ales

Allie’s Donuts Double Chocolate Porter by Narragansett Brewing Company (My contribution)

Watermelon Dorado by Ballast Point Brewing & Spirits

Pineapple Sculpin by Ballast Point Brewing & Spirits

Tropical Bitch by Flying Dog Brewery

Big Daddy IPA by Speakeasy Ales & Lagers

Oak Barrel Stout by Dominion Brewing Company

Duet by Alpine Beer Company

All the beers were well received but for the Big Daddy IPA. The Big Daddy was a year old and the time sitting on the beer distributor’s shelf imparted a wet cardboard, Saint Bernard breath finish that was widely mocked. Always check the dates on your beers people… especially those hoppy beers.

The quality of the beer selection was top notch. The beers were all very good (well except for Big Daddy) and everyone appeared equally impressed. The one part of the night that might be most critical to control, and this is totally to Dave’s credit, is the quality of the company. We had a dozen guys each with an impressive knowledge of craft beers and none of them were dicks about it. It is becoming increasingly difficult to find craft beer people that appreciate the craft and the beer. More than once that night I heard “It’s just beer.”  That is right… it is “just beer” and this was an incredibly fun way to enjoy and celebrate “just beer.”

The lasting privilege was each participant left the exchange with two of every beer sipped that night; even the year old Big Daddy.

Post Script: My favorite beer from the evening was Tropical Bitch by Flying Dog.  It’s an impressive brew.

Some guys brought a couple whales to share before starting the blind tasting.  I had Trickery by Hardywood Park Craft Brewery, and Xibalba by Wicked Weed; both great beers. 

Lacto Calrissian Sour Double IPA by Pizza Boy Brewing was the best thing I had all night and might be my favorite beer in a long, long time; yeah it was that good. The taste is even better than the name.

I brought a growler of OH Mad Hops, an unfiltered Imperial IPA by Mad Chef in East Petersburg; it was well received. I was very impressed with the quality of their beer after only six months of brewing.  Mad Chef is a brewery to watch.

Tom Brady and the Patriots are dirty rotten cheats and everyone knows it.  F those guys.

Special Thanks to Dave for inviting me to this Beer Exchange. He was a phenomenal host and did a great job.  Its just goes to show that you can root for Tom Brady and still be a decent person… Who knew?

#DrinkItNow

The ladies over at the newly redesigned Stouts and Stilettos are promoting an idea dreamed up out of Portland, Maine by Allagash Brewing that is as brilliant as it is simple:  #DrinkItNow

The point is to stop waiting for the perfect opportunity to drink that beer you have squirreled away. NOW is the time to drink it.

I have a beer cellar of which I am very proud. It is not the greatest collection of beers collecting dust by any stretch of the imagination but I love them. Many of these beers at this point sometimes feel almost too precious to drink on just a lazy Sunday afternoon. But that is wrong.

What a better time than now to crack one open as we fight off the doldrums of winter. It is time to celebrate that old beer for no reason other than its great to drink delicious, aged, big beers.

What am I drinking this Sunday?  I don’t exactly know yet.  That is why I am putting it to a vote.  Which of the following beers should I break out for the February 21st #DrinkItNow day?

The three choices:

2013 Old Ruffian Barleywine by Great Divide Brewing Co.

2012 Olde School Barleywine by Dogfish Head

2011 Dark Intrigue (BBA) by Victory Brewing Company

Vote between now and noon of February 21st and the winning beer will be cracked open that evening. Please click on the link immediately below and vote.

What Should Bearcat Drink For #DrinkItNow?

Cheers!

Nugget Nectar: My Little Red Ale

Harvey Penick's Little Red Book

Harvey Penick a golf pro from Austin, Texas lived to the age of 98.  Fifty of those years were spent teaching the game of golf. Over the years he accumulated his wealth of knowledge into what he called his “Little Red Book.”  In 1992, Harvey Penick’s Little Red Book: Lessons And Teachings From A Lifetime In Golf was published and became the greatest book ever published on the game of golf. This is not up for debate.

Beyond just it’s obvious lesson on golf Penick’s book of advice, rules, anecdotes, observations, and quips has broader applications.

One of the lessons centers on knowing and trusting one club. The basic premise is you need to have one club, that you know and can hit correctly every time. You know the length, the movement of the ball and the shape of the shot perfectly. This one club has all your trust.

For me, back before kids truly killed a game nearly countless surgeries couldn’t, my trusted club was my 7 iron.  Time and again I would go to the range and spend an entire bucket of balls on my 7 iron. I loved the club.  I hit it endlessly. When I was having a bad round (many of them) I always knew I could rely on that club.  If I needed to lay up, dig out of some rough, or just get some confidence back, my 7 iron was there for me.

I loved this club so much that when I happened upon an old, used but matching one within a stack of abandoned clubs for sale I bought it.  I own two; just in case.

It is great advice and I have on occasion applied it to other parts of my life; in cooking, work, music appreciation, and movies.  I have one “thing” that is my go to, that I know better than any other.

NN

When it comes to beer, my “go to” is the once-a-year Nugget Nectar by Tröegs Independent Brewing.  Nugget Nectar is my 7 iron. There is no beer I know better. I have been drinking it every January and February for years.  When Troegs releases its much beloved imperial amber ale, I scoop up as much of it as I can. Other beers fall to the side and I focus on Nugget Nectar.

I know Nugget Nectar through and through. The piney, citrusy, resinous flavors with a strong but subtle malty backbone help me define what I like about craft beer.  It’s a steady post from which I can pin my taste, feelings, and thoughts about other beers. The juicy fruitiness, the bittering hops and the long lasting finish just work for my palate. When Nugget Nectar comes out, I buy a couple cases and drink it consistently until it’s gone. I hunt it down on draft when I visit the local bars and I drink both the cans and bottles. While I rarely drink the same beer twice in a row, I focus on this one beer for six to eight weeks each year.

Craft beer drinkers have a tendency to always be seeking out what is new or what is different; and that is great. I love trying new beers. Hunting down the newest release and finding new exciting offerings is part of the fun.  Who doesn’t love building a mix-six of new, untried brews? But when was the last time you bought a case and drank them all without mixing it up, allowing you really focused on that one beer and learned it front to back?  Does the beer change from the day it is freshest to two months old (Hint: They do. I bought a case of Nugget Nectar canned on January 11th.  I had my first sip that day and after these weeks it’s different.) How does that change affect your interest or enjoyment of the beer?

Harvey Penick’s Little Red Book is for my pathetic golf game as Tröeg’s not so little red ale is for my beer drinking. I suggest to you that you find a beer you to can truly know… that you know better than any other beer. Go buy a case of a beer you really like and drink it over the next few weeks with little interruption by other beers, you might be surprised what it does for your taste.

2015 Was the Year of Lagers… Until It Wasn’t.

aleslagers1

I read about the coming “Lager Revolution” from no less than a dozen various outlets over the course of the prior 12 to 18 months.  Lagers were the next wave, brewers were into them, craft beer drinkers who are constantly in need of something “new” were apparently hot on them… but then… nothing.  I did not see a “wave” of lagers.

I have yet to see a shift of product lines.  Top fermenters still dominate all the major craft brewers. The exceptions being one or maybe two lagers in the year round lineup (if that), or a seasonal lager (i.e. A summer pilsner or the Marzen/Oktoberfest style beers).

So why are lagers not bursting on to the scene?  Some speculation on my part is easy:

  • They take longer to ferment. The long fermentation process, means a longer turn around. From source material to your glass takes more time. With many craft brewers running up against their capacity, what are you going to brew? Ales. They are faster. In short: Time = Money
  • Lager are tough. By their very nature, lagers tend to be more unforgiving.  Due to the longer fermentation, contaminates in the brew are given a longer time to bloom, and temperature control is fragile and lengthy.
  • There is nowhere to hide. A good quality lager will be crisp, clean, and delicate in flavor. Off notes have nowhere to hide. Ales can give brewers the benefits of fruity notes, bombed out bittering hops or high ABV by which to smooth over off flavors.  Those big flavors can make the beer more opaque and less subtle.

So unless someone would like to correct me, and please feel free to do so. I have yet to see evidence of the “Lager Revolution” and I don’t see it coming.

Brewers talk about it. Beer writers/critics write about it. Both doing so in equal measure this past week for the Thrillist (including Harrisburg’s Sara Bozich). But unless something changes, I don’t see it coming.

Ales rule the roost in the American Craft industry and will for a long time. Even in England, where lagers have dominated for seemingly time immemorial the dominance of ales have taken hold. (Really should click on the that link.)

This is not meant to put down lagers or to say they are unworthy of our hard earned beer money. Lagers are an important part of a diverse and interesting range of beers and styles for brewers and the industry.  The question: Is there support for a wave of new lagers from both brewers and customers? I don’t think so.

Cheers.

Post-Script: I like the occasional lager but I have trouble telling why I like them. When it comes to truly enjoying fine beer, it seems insufficient to simply say “it tastes good” or “I don’t like it.”  I don’t drink enough lager beers on a regular enough basis to have properly developed my taste to these beers. I plan to seek the out more in the future but, this might be part of the problem for me personally as a beer drinker when it comes to lagers.