2010: The Year in Beer

As we run out of pages to tear off the calendar – and the bottles of beer continue to pile up - I thought I’d spend a few moments and recant some of the most exciting stories – to me, anyway – in craft beer for the year twenty-ten.

Craft beer has become the ultimate game of one-upmanship. As Dogfish Head continues on the incredible spiral of success based on unique beers the rest of the craft beer world follows. From thousand year old recipes to barrels to higher and higher ABV many breweries outpaced the rest of the pack.

First, 2010 will be the year that we all got shut-out on Dogfish Head 120. The batch that had been scheduled for September release was dumped down the drain because it didn’t meet their standards. How bad could it have been? What were the issues? I would have been willing to buy the inferior product and sell it as “Almost 120” or “119” or something else clever. Those that follow the one-of-a-kind brew would have settled for inferior product rather than not have any at all. Here’s to hoping we get a couple of batches in 2011.

The bigger, the better, right? Well, that’s what motivated a lot of the craft brewers this year. At the end of 2009 BrewDog from Scotland brewed a 31% ABV beer called Tactical Nuclear Penguin. Soon after a brewery out of Germany clocked one in at 32%. You can imagine how that made James Watt, the brewer at BrewDog feel. So, he brewed another – called, appropriately enough, Sink the Bismarck – that was 41% ABV and then another – the End of History Beer – at 55%. Well, even that’s been beaten now but who’s counting anymore.

Top ten favorite beers of the year (in no particular order):

BrewDog Tokio
Yuengling
Maui Coconut Porter
Boulevard Sixth Glass
Stone Vertical Epic 10/10/10
Allagash Curieux
Three Floyds Dark Lord
Sierra Nevada 30th #3 – Black Barleywine
Live Oak Big Bark Amber Lager
Urthel Saisonniere

Honorable Mention - Real Ale Devil’s Share

Thanks for listening to my musings over the past year of beer for me. Slainte’!

Hullabaloo

Kerrville's Beer Nirvana? Probably

Well, it's been a while...too busy drinking beer to blog about it. Not really. Too busy preparing the new Grape Juice in downtown Kerrville and its plethora of beer to have any time to blog. Before we're done today I promise to tease you a little about the beers to come, both on draught and in bottle.

Any beer geek worth their weight in barley prefers draught beer to bottled beer and most certainly to canned beer - at least the fizzy, yellow swill sold for cheap at the grocery store. And, of course, if you prefer draught beer isn't it better to have a larger number of taps to select from than just a few. You bet it is.

No one has ever listed Kerrville among the best cities offering night life and probably never will. Miami, Vegas, L. A....Kerrville? I don't think so. Out on the town in Kerrville usually involves country music, smoke-filled bars and a less-than-stellar selection of beers. No, Coors Original, even though it is the banquet beer, is not considered a finer beer by the beer geeks of the world. However, Kerrville's beer selection is about to go BIG TIME!

Opening in just a few weeks at 623 Water Street will be the new Grape Juice. Those of you familiar with us from Ingram will recognize the faces and the ambience right away. The new location gives us the opportunity to do things we couldn't do in lil' ol' Ingram. There just wasn't enough space. In addition to the world-class wine selection that we've always had we are adding 20 - that's right I said 20 - beers on tap. We are not, however, just filling up space with the same ol' beers - Bud, Bud Light, Bud Lime, Michelob, Michelob Ultra, Fizzy Yellow Water, Coors, blah, blah, blah. We'll have a world-class beer selection to rival the wine and any other beer selection within 50 miles. Just to name a few - Real Ale Fireman's #4, Chimay White, Flying Dog In Heat Wheat, Stone Arrogant Bastard, and Saint Arnold Oktoberfest. Not bad for starters and the list goes on and on.

As if that wasn't enough to tempt you into a pint or two check out this list of beers in bottle - Harpoon UFO, Affligem Blonde, Stone's 13th Anniversary (a Double Imperial Red), Dogfish 90 Minute, and Santa Fe Chicken Killer. In addition to the 20 beers on tap there will be another 50 in bottle and as more beers become available we'll add to that list. Is 100 different beers a possibility? Not only is it possible...it's the plan!

With all of these beers to choose from it is imperative that we have a Beer Club. Still needs a name and lots of details left to work out but consider this my challenge to the beer nerds of Kerrville - you could be the first to drink 100 different beers at Grape Juice. There'll be prizes for sure. You must promise not to try and drink them all at once, we won't allow it. Not only would it be irresponsible, but any beers after the first three you wouldn't be able to enjoy to their fullest, and that would be a crime. So let's make that the first rule - only three beers each visit can count toward your total. You're more than welcome to another pint or two after that but it won't count for the total.

As you might have determined by now I'm very excited about the new location and what we'll be able to do from a beer perspective. And, yes, I do have the best job in the world. See you soon and remember to "Enjoy your beer, don't just drink it,"
Hullabaloo

More Adventures in Beer and BBQ

The beer and BBQ tour continues. Since Friday we've eaten at multiple BBQ joints and drank even more multiple beers. So far the Memphis and Little Rock barbecue has not lived up to the brisket, ribs and sausage we had before leaving Texas. The beers, however, have showed very well.

The ribs in Memphis were extraordinary - tender and juicy. As is the custom in Memphis you must order the ribs either wet or dry. The dry rubbed ribs can be good - fairly tender, though no so juicy - and they are not overpowered by the sauce. The sauces were good, but as we say in Texas, "If it needs sauce the meat is NOT as good as it should be." Our best ribs were from Bobby, the kitchen manager at Rendezvous. We had the opportunity to chat with Bobby while we tried the restaurant's offerings. Bobby had worked at Rendezvous for 42 years - and he was only 54 years old. He'd held every position they had. Before we left he was kind enough to grab some country-style ribs he'd cooked for his own dinner and let us try them. Best of the trip so far. Thanks so much, Bobby!

Now for the beer. Since we left Kerrville last Wednesday I've tried more than 30 different beers. I know because I made a list today while drinking a Samuel Smith's Oatmeal Stout at McCardle's Irish Pub in Hot Springs, AK. I won't bother to list them all but I would like to mention the best of the bunch. If you are ever in the state of Arkansas you must try the Diamond Bear beers. We stopped by the brewery Sunday afternoon and had a late tour of the facilities - with large fermenters named Laverne and Shirley, Nicole and Paris, and Ginger and Mary Ann you gotta love these guys. And the beers, all seven, were outstanding. The favorites were the Pale Ale (a 3X gold medal winner), the Presidential IPA and the Irish Red. I left there with a case of mixed beers, a growler of the IPA and a t-shirt. These were beers I would love to have in Texas. Maybe some day. Hopefully sooner than later.

Other favorites along the way that are not available in Texas include Yuengling Lager (Pennsylvania), Yazoo Pale Ale and Dos Perros (Nashville), and Lazy Magnolia Pecan (Mississippi). If you travel and see these beers, please take my advice and give them a try. I purchased some of each to bring home.

Well, all for today. We return to Kerrville tomorrow and me back to work on Thursday. Lots of work left to be done to get the beer list ready for the new Grape Juice in downtown Kerrville. Only a little more than two months away.

Cheers and Hullabaloo!

Adventures in Beer and BBQ

Every adventure should begin with a motive, an intent. What exactly is that we hope to learn, find, or do on this excursion? Well, I'll tell you. We wanted to explore some of the best barbecue from here to Memphis and everywhere in between. Oh, and probably drink a few beers along the way.

Day 1 began with barbecue from four of the best in Texas - City Market in Luling and Black's, Kreuz, and Smitty's in Lockhart. Let's say to begin that Memphis will have its work cut out for it to top the tender pork ribs, smoky brisket and spicy sausage that crossed our lips on Day 1. If you have not tried these BBQ joints you must. Run, don't walk, to the nearest and don't stop until you've tried them all.

Steve, the RV owner and fellow homebrewer and beer lover, and I tasted several of our homebrews. Two of these we'd brewed specifically for the adventure - his Smilin' Bob's Beats His Wheat and my Downtown Brown. Yes, he names his beers much more cleverly than I. Both were drinking extraordinarily well having been in the bottle now about six weeks.

OK...now is confession time. As a self-professed beer lover I must admit that once we arrived at the Horseshoe Casino in Bossier City I was well into the Jack Daniels. It helps me focus (ahem) at the craps table. And, all that was available in beer was the Big Three - Bud Light, Miller Lite, Coors Light. No, thanks.

Day 2 find us on the road again in hopes to be in Memphis in time for dinner. I don't believe we've decided which of their famous BBQ joints to hit first. Maybe we'll save that for breakfast Day 3 and just hit Beale Street for some great blues. Oh, yeah, I forgot to list that as a motive - great blues music. Can't get enough.

Enough ramblings for now. I'll hopefully have more beer stories for you tomorrow. Thanks for listening and Cheers!,
Hullabaloo

Help me understand this. We've all probably said at one point or another, "It's five o'clock somewhere." So, how early is too early.

Here is what starts this argument. Last week I was mowing the yard, always a hot and sweaty job, especially in late June. The high temperature for the day hit 100 plus the humidity. I finished mowing the yard at 8:30, that's a.m. not p.m. What I wanted more than anything after finishing was a cold, fresh beer. Is that wrong?

A few days before I had bottled a German Kolsch beer. Now, needing at least three weeks in the bottle to be ready to drink it certainly wasn't ready and that's probably what kept me from having a beer. Had it been ready I most likely would have had a beer at 8:30 in the morning. Well, I didn't but I'm curious to hear your take on whether early morning beers are politically correct.

Speaking of breakfast time beers, how about this selection from Buffalo Bill's Brewing - a Blueberry Oatmeal Stout. Wow, haven't tried it but I'm ready. Also, New Belgium Brewing out of Colorado does a beer called Giddy Up with espresso infused into the beer. Between the two I think we may have created the beer lover's breakfast.

Now, back to mowing the yard. As an exclusive craft beer drinker - not a beer snob - I have a refrigerator full of American craft brews and my homebrews. However, after spending a day in the heat keeping the yard looking 'neighborhood appropriate' I don't mind having a light beer. Yes, that's right, there are always a few macrobrewed light beers hiding in the back of the fridge that taste awfully good in the heat. Most of them found their way to the fridge when friends came over to spend a weekend afternoon and left beers behind. That makes them free beer, also, which is even better.

Finally, and a bit off topic, I am preparing for a 'beer and barbecue adventure'. My wife and I and another couple are heading out on an RV trip from Kerrville, Texas to Memphis, Tennessee - about 10-12 hours driving. We intend to eat barbecue at every BBQ joint and drink beer at every opportunity between here and there. We've established a BBQ scorecard in order to rank the best to worst along the trip. We haven't done a scorecard for the beer because we haven't found many beers that we don't like. Here's to the upcoming adventure - Cheers!

Hullabaloo,
Blake

Think for a moment about what it is that you love about beer? For me its the 'whole enchilada'. (Texan slang for everything about it.) I love the taste, the diversity, the irreverence and the fellowship.

For me the taste and diversity of beer go hand-in-hand - the malty sweetness of an English Pale Ale (think Old Speckled Hen) or the over-the-top hoppiness of an American Imperial India Pale Ale (think Victory Hop Wallop). Also, I can't wait for the coffee/mocha/bitterness of a Russian Imperial Stout. And on a hot day outside the crisp, refreshing coolness of a Kolsch or Lager. If experimenting with any of these styles it's best to enjoy the lightest beer first and the darkest beer last. Hard to taste the smooth complexities of a pale ale after sipping a dark, bitter porter.

With names like Rogue's Dead Guy Ale and Unibroue's Maudite (translates to Damned) you have to appreciate the irreverence in naming many beers. Flying Dog's Doggie Style Pale Ale and In Heat Wheat are a couple of other fine examples of the tongue-in-cheekness of the craft beer industry. Most craft breweries began when someone who had enjoyed brewing beer at home took their passion to the professional level; people who walked away from careers in medicine, engineering, sales, etc. to chase their dream of serving great beer to their friends and customers. So, no more suits, ties, and meetings just overalls and wading boots and dry-hopping their lastest creation.

Now, I'm not saying I'm above enjoying a beer alone because I have on many occassions. However, another great thing about beer is the time spent in fellowship with others who appreciate a fine beer. Many times I've saved a great bottle of beer (one I've spent way too much money on) to share with friends. Just think of all the great memories from backyard barbecues, golf trips, and ski trips all served up with a cold craft beer.

As an ending I must describe what has been an amazing beer week. I've tasted several of the hard-to-find or limited release beers over the past few days. If you haven't had these go and find them soon. All of them are available, or soon will be, in Texas. You won't be disappointed.

Roque (Oregon) Double Dead Guy and Santa's Private Reserve
Cisco (Nantucket) The Grey Lady and Whale's Tail Pale Ale
Effes (Turkey)
Flying Dog (Maryland) Double Dog Pale Ale
Sierra Nevada (California) Celebration - saved it from last holiday season
Old Speckled Hen (England)

I would be remiss without mentioning a few of my own homebrews:
Downtown Brown
2-Bagger (a Belgian dubbel)
Simcoe Pale Ale (very piney hops)

Anyway, enough ramblings for today. I'll post again soon so stay in touch.

Cheers!
Blake

Please Give Real Beer a Chance

OK...so I don't know everything about beer, but enough I'd like to talk about it. Please stop in often to check on my ramblings about all things beer. I hope to discuss regional beers in Texas, beers brewed elsewhere but available in Texas and lastly my personal homebrew adventures.

“Those who danced were thought to be quite insane by those who could not hear the music.”

Well, I've danced...and I've heard the music. The sweet melodies of kolsch, pale ales, ESBs, RISs, brown ales, and barleywines just to name a few. More on these later.

Do I like beer? Well, if you consider the Bud Lights, Miller Lites, etc. to be beer, then "Hell, no!" However, if you, like me, have been brave enough to consider exploring craft beers and what they can be then "YES!" A resounding "YES!"

A hundred years ago beer was bought locally, from whoever was creative enough to brew beer. Styles varied not by dark, medium, light, but by the influence of the brew master. It was only a few years ago (OK, maybe more than that) that Anheuser-Busch and MillerCoors began to dominate the BEER WORLD. What a shame! Not real beer. Too corporate, too $$$ driven, too many corners were cut, too many dollars were saved to brew real beer. My mission here is to help educate you, should you choose to hang around, about REAL BEER. Beer brewed for the passion, beer brewed for the love of the liquid, beer brewed simply with malted barley, hops, yeast and water.

I'm not saying there's not a place for the macro-brewed beers because there is. If the intent is to drink as many as possible and fall down then go right ahead. Be my guest. No flavor, no body, easy-drinking. However, true beer is to be enjoyed and appreciated for its complexities, its layers, the witty names, the truly thousands of styles much like fine wine.

Here's my advice. If you've read this far then maybe, just maybe, there is enough interest to begin sampling better beers. Start slow. Don't go straight for the Russian Imperial Stout or the over-the-top hopped IPA. A good entry beer, one to ease you into enjoying finer beers, is a hefeweizen. It's light enough to be enjoyed year-round. The yeast in the beer will provide a fruity quality that makes it great for summertime - sitting by the pool, after mowing the yard, washing the car, whatever excuse you need to enjoy a beer. "Hefe" means yeast and "weizen" means wheat. In the brewing of a hefeweizen a portion of wheat is substituted for barley.

The first example to look for is Konig-Ludwig out of Bavaria - this beer truly defines the style hefeweizen. Creamy mouthfeel and a touch of ripe banana set this one apart from the rest. If you'd like to start with an American version try to find Flying Dog In Heat Wheat (recently moved from Colorado to Maryland) or UFO from Harpoon (from Boston). There are several other fine choices if you are unable to find these. If you are lucky enough to have a store nearby that offers mix-and-match six-packs its a good way to try several without committing to an entire six-pack of the same. However, get at least two of each beer just in case you like the first one. That way you have a second one to enjoy.

Check out the websites of these brewers of fantastic beers:
www.flyingdogales.com
www.ufohefeweizen.com

Both websites will require that you answer the question "Are you 21 years old?"

If at home serve the beer in the tallest, thinnest glass you have. Check out this photo - http://www.germanbeerinstitute.com/images/Weissbier_BBB.jpg. (Copy and paste into your browser). A slice of orange or lemon is a nice touch as well.

So we don't move too fast I'll stop rambling for now. Hopefully these posts will become more focused as we move along together. Any questions, comments, or advice would be greatly appreciated. Thanks for stopping in and I hope you enjoy our ride together through the finer beers both brewed and available in Texas.

Cheers,
HopHeadTX