Too Many Hops? But this is America!

-PHOTO TAKEN 11NOV02- Belgian 61-year-old master-brewer Jean-Pierre Van Roy adds hops to a brew kett..

A very interesting article critiquing the overuse, or supposed overuse of hops in american beer. What do you all think? Agree? Disagree?

http://www.slate.com/articles/life/drink/2013/05/hoppy_beer_is_awful_or_at_least_its_bitterness_is_ruining_craft_beer_s_reputation.html

Beer And Cheese, the Ever Lively Couple

Cheese-Pairing

Draft Mag is at it again with these awesome articles about beer and cheese. I think beer is hard to pair with cheese but nonetheless this starter article is super helpful. I love to just do what the article says and move forward with cheese and beer. Get out there and have some fun!

http://draftmag.com/features/pairing-big-cheese-beer/

Beer For Wine Drinkers

WineBeer

Draft Magazine has some great articles. One thing they are particularly good at is helping the younger ones get their hands on better beer. For example this article about beer for wine drinkers is really helpful and great. I work at a restaurant and find this helpful because I want to introduce people to the beauty and complexity of craft beer who drink wine only. The tendency is to think of wine as the complicated drink. But because beer has more variables is tends to be more complex and wonderful. Enjoy this article and learn about this goodness.

http://draftmag.com/features/sixer-wine-minded-beer/

Brewers Association

brewers-association1

Just found out about the Brewers Association list of breweries per state. Very interesting for statistics. And for the brewing business as a whole it provides a very helpful global picture. Go check it out and see what your state has to offer for craft beer!

http://www.brewersassociation.org/category/insights/

Are You Looking For A Ranger?

This video is great. Its awesome when companies dont take themselves too seriously.

And the 90s is just rad.

Cellaring or Aging Beer

IMG_1306.JPG

There is lots of talk about cellaring and aging craft beer. I have been doing some research and just wanted to share some resources on this subject as of recent. And now for a few summary remarks. Not all, but a few things I have learned.

1) Store upright.
2) Away from light.
3) Store at 50-55 degrees if you can.
4) Humidity around 50-70%
5) Higher ABV Beers the better. Above 10% if possible.

Now for the links

http://imbibemagazine.com/Cellaring-Beer

http://www.dogfish.com/community/blogfish/members/justin-williams/5-things-you-should-know-about-aging-beer.htm

Until next time, pour proper my friends…

Find a Ranger, Find a Guide

20141112-160750-58070975.jpg

Rangers, at least in our national park system, are guides to the beauty’s of nature. In the same sense New Belgiums Ranger IPA is a perfect guide to the beauty of IPA’s.
New Belgium’s Ranger IPA skillfully guides one through the geography of IPA with a true and sure compass. The brewers at New Belgium are master guides to the hallmark of American Craft Beer.
Firstly, instead of tromping straight up a talus field of big bodied IPAs the Ranger takes you on easy switchbacks up the IPA Mountain with you its hop character with only %6.5 ABV. Approachable? I think so. But, don’t let this journey take you by surprise as you will get worn out after two or three because its so drinkable.
An easy hop aroma guides you up to the vista’s of the world of IPA and ranger casually says, “Look at that classic peaks of American IPA of Cascade, Chinook, and Simcoe. Aren’t they beautiful?” And you get forced into saying yes as you sink into this beer’s careful and tender hold.
And then as if yo witness the northern lights the citrus and piney aromas display to your nose a wide variety of flavors and aromas bursting nose and causing one to raise and arm, tip the glass, and let euphoria pour into your mouth.
Ranger serves as a wonderful guide to to the world of IPA. Readily available and an easy win Ranger is the perfect beer to keep in your fridge at home or take to a party!

Until next time, Pour Proper my friends….

Thoughts On New World Craft Beer

20141112-155957-57597850.jpg
One of the dangers of coming from the new world is that we like things that are big, bold, and in your face. The subtle, serene, and quiet tend to be missed in the maze of wows and kazaams in the bigger and better america.
This heartily applies to craft beer in america. Take sours for example. New world sours are blowing up in a variety of styles and craziness that the traditions of Belgium never expected. Or take IPA’s. Touchy subject I know so I will tread lightly. Avery brewing, in a marvelous pun, made a “new world porter” which is really a black IPA proving that americans are taking classic styles to their borders and beyond.
This trait of the New World, most realized by the good old ‘Merica, is something to be cherished and honored but also to be used with a cautious and careful hand. If we forget the tradition which has inspired our wild witches brews then we tend to boil down to arrogant “a-cultural” jerks who don’t give credit where credit is due. However on the other hand if we fear the tradition we never experiment and try new things collapsing into the sepulcher of the past and never utilizing our individual gifts.
This is one reason why beers like The New Belgium and 3 Floyds Gratzer is such a great beer. Not because it tastes good but because these new world brewers are honoring the style while also putting their own spin on this.
I dont think the american craft beer scene is necessarily in danger of become “a-historical” because many brewers have done taken advice from the heroes’ of the old world such as Allagash going to Cantillion to figure out how to do a coolship (see the book American Sour Beers). Or for example how it was in american that the lost styles of Gose and Berlinerwiess were recovered, changed, and taken in as our own. But we always want to say Cheers to the world of tradition for the sake of new inginuity. For the love of craft beer enjoy a old world style and raise a pint to our family across the pond.
20141112-155958-57598087.jpg

Sour Beer Vocabulary helper

1114flatcc

Or rather a very helpful intro to what sour beer is and why its awesome.

http://draftmag.com/features/sixer-classic-sours/

Your Local Craft Beer Is Not That Good

dp61s

After living in one of the country’s greatest craft beer mecca’s, namely the illustrious San Diego and the up and coming Washington DC, I have come across an interesting phenomenon.

To illustrate lets talk about my boss calling me a snob. This happened after I said, to the agreement of another coworker, that his IPA was not that good. He then replied something of the effect you are from Cali so you are a beer snob.

At the very least this got me thinking about local loves of local craft beer. With the resurgence and renaissance of the american craft beer market breweries are popping up all across the country. And people are becoming vehemently attached to their “local” craft breweries. Thus, when visitors or new immigrants to this local craft beer scene come in an become nay sayers of these local brews, legitimate or illegitimate nay sayers, they usually get the boot! Hence my boss, “You snob.”

All this to say I am not saying one or the other position is right. All I am saying is that we have attachment to beer, not necessarily because it is objectively good (by which I mean to follow the BJCP and GABF standards) but because its ours. Its our local beer.

I think we should be open to the possibility that our local craft beer is only good because its local. I also think we should be open to the possibility that our local craft beer is good because it was recognized or could be recognized on the national level. You may have a local jewel in your local industrial park, or you may not.

All in all, just drink more craft beer.

Until next time, pour proper my friends…