Introducing Ipswich Ale Cask & Clam Week

Count me in for a fun road trip!!!  Ipswich Ale Cask & Clam Week, May 8th-13th, 2017, is a week-long series of special events celebrating Ipswich’s clamming & brewing culture, culminating with the “Ipswich Ale Cask & Clam Fest” on Saturday, May 13th, at the downtown Ipswich Riverwalk area.

All proceeds from the Ipswich Ale Cask & Clam Fest will benefit local nonprofits that help with the conservation of clams and the clamming industry: Ipswich River Watershed Association, and the Green Crab R&D Project. “Ipswich is a town known for its clams, among many other things. When the brewery learned that a large portion of the clam beds in Ipswich were being wiped out by “green crabs”, an invasive coastal species, we knew this was an issue that wasn’t getting the attention it deserved. Can you imagine the North Shore without clams? We can’t, which is why we are proud to be partnering with these organizations that are taking action.” says Brewery Owner & President, Rob Martin.

Many of the week’s events will take place at the brewery’s onsite restaurant, the Ipswich Ale Brewer’s Table. The final event of the week, the Ipswich Ale Cask & Clam Fest, will take place at Ipswich’s downtown Riverwalk area. “To our knowledge, this is the first time that event attendees will be able to enjoy the beautifully restored Ipswich Riverwalk area with a beer in hand.” Commented Marketing Manager, Mary Gormley. The brewery also plans to have an adjacent section of downtown blocked off so event attendees can stroll from the main stage music area on the Riverwalk, to the seafood tasting pavilion and cask pavilion, and through the vendor area where the second music stage is located. Ipswich Tapmobiles will be pouring beer in multiple locations.

Summary of events for the week: Monday, May 8th- Saturday, May 13th A week-long photography exhibit, at the Ipswich Ale Brewer’s Table, featuring photos of local clammers, by Ipswich, MA based photographer Terri Unger.

Monday, May 8, 7pm-9pm: “Tales at the Table” Attendees will enjoy traditional cask ales and a hearty tavern dinner, in the private dining room at the Ipswich Ale Brewer’s Table, while listening to true tales of sword fights, scandalous romance, and bloody brawls, all from Ipswich’s storied past.

Tuesday, May 9, 7-8:30pm Green Crab Tasting & Panel Discussion, at the Ipswich Ale Brewer’s Table, featuring passed green crab hor d’oeuvres and cask ales. Panelists include: Ipswich Shellfish warden, Scott LaPreste, Roger Warner of the Green Crab R&D Project, and Wayne Castonguay, Executive Director of the Ipswich River Watershed Association.

Wednesday, May 10, 7-9pm “Paint & Sip Night” with the Wicked Art Bar at the Ipswich Ale Brewer’s Table.

Thursday, May 11, 7-8:30pm Flights and Bites: Cask Ale Night, with author and cask enthusiast, Randy Baril at the Ipswich Ale Brewer’s Table.

Friday, May 12, 7pm- 8:30pm “Meet the Clammers Clambake”, enjoy a clambake dinner prepared by the Ipswich Ale Brewer’s Table, and hear the exciting stories of four Ipswich, MA clammers.

Saturday, May 13th, 12-6pm Ipswich Ale Cask & Clam Fest, located in Downtown Ipswich, MA on the Riverwalk area and adjacent streets. Featuring live music on two stages, beer and food trucks, specialty cask ales, an oyster shucking competition, Seafood Tasting Pavilion, and activities for all ages. Not a seafood fan? A variety of food options will be available for purchase at the food trucks, including vegan, vegetarian, and gluten-free options. The Seafood Tasting Pavilion, which will be open from 12-3pm, will feature food samples from local restaurants competing for the judge’s and people’s choice awards. Participating restaurants will be encouraged to use green crab in their dishes. There is no fee for admission to this family friendly event. Sponsors of the Ipswich Ale Cask & Clam Fest include: Institution for Savings, EBSCO, New England Biolabs, Ipswich Shellfish Company, Tedford’s, and First Ipswich Bank.

For tickets to any of the week’s events or for more information on the first annual Ipswich Ale Cask & Clam Week, visit http://www.ipswichalebrewery.com/caskandclam.html. 

A Revival of Monastic Brewing in the United States

What is it about monks and beer? The two just go together. And as craft beer continues to rise in popularity in the United States, the ones responsible for creating western brewing practices are reclaiming their own.

This renewal is important for monastic life in providing another opportunity for monks to produce their own goods and to sustain their monasteries (in an age when many of their traditional farming practices are in decline). St. Benedict affirms the necessity of the monk’s work: “When they live by the labor of their hands, as our fathers and the apostles did, then they are really monks” (Rule, ch. 48). Benedict also states that “the monastery should, if possible, be so constructed that within it all necessities, such as water, mill and garden are contained, and the various crafts are practiced” (ch. 66).

One brewery, which is certainly making a splash, is Birra Nursia, brewed by the Monastery of St. Benedict, an international community with many American monks, in Norcia Italy, St. Benedict’s hometown. Though only four and a half years old, the beer was actually served at the Papal Conclave that elected Pope Francis. They have recently increased their production and have signed a contract with Interbrau S.p.A. to distribute their beer more widely across Italy, Europe.

Father Nivakoff said the monks began brewing Aug. 15, 2012, with three goals: contributing to the monastery's self-sufficiency; solidifying bonds with the town; and reaching out to people who are “turned off by religion.” For those who wouldn't think of going to Mass, he said, the monastery gift shop gives them contact with the monks “in a setting and over a product they feel comfortable with. There's a spiritual gain for them, even though they aren't looking for it.”

Some monasteries are forming partnerships with existing breweries. Here is another example of this practice: Highland Brewing in Ashville, North Carolina has done a few beers in cooperation with Belmont Abbey outside of Charlotte, such as a Trippel which was served at the Abbey. They also brewed a Dopplebock (the traditional Lenten beer), describing it as “A traditional strong dark lager brewed with the help of Brother Tobiah for his fellow Monks at Belmont Abbey.”

And just to show that the Benedictine’s do not have a monopoly on brewing, the Franciscans have a new brewery, Friar’s Brewhouse in Bucksport, Maine. There is a strong precedent for Franciscan brewing as Paulener, the famous Munich beer, was founded by the Friars Minim in 1634 (that’s St. Francis Paola’s face on the bottle!). The Franciscans of St. Elizabeth of Hungary are brewing and selling their beer locally. Two of their first beers were St. Francis Brown Ale and Whoopie Pie Porter. They started out baking, such as their hot cross buns, and their philosophy is rooted in that tradition, according to Br. Don:

Every batch is an act of faith, because you never know what it’s going to taste like until you crack the bottle open. It really is exceedingly gratifying. . . . Brewing beer is like baking, and baking is unlike any culinary art. Your formula’s got to be right. It’s always interesting.

There is also a promising new beer coming out of Mount Angel Abbey in Oregon and their Benedictine Brewery. They are currently selling Black Habit dark ale out of the abbey gift shop. The back of label reads:

We, the monks at Mount Angel Abbey, in the spirit of a centuries-old monastic tradition, are dedicated to our craft for a higher purpose. We use pristine Oregon water, and hops grown in our own backyard and brewed in facilities located right on Abbey grounds. It’s a place where monastic life cultivates work and prayer, with every bottled brewed to the glory of God. We welcome all to enjoy our beer in food and fellowship, nourishing both the body and the spirit.

The Benedictine Sisters do not want to be left out of this brewing renewal. The Sisters of Immaculate Conception Monastery in Indiana are making plans to open a brewery.

The biggest news, however, is from the Trappists, whose brewing brand continues to grow: six beers in Belgium, two in Holland, one in Austria, and now one in the United States.

First of all, the world’s consistently top-rated beer, Westvleteren, brewed by St. Sixtus Abbey in Belgium, issued a special release just for the United States. The monks, who only sell their beer out of their monastery in limited quantities (which is probably part of the reason it is wildly popular), needed a new roof. It is interesting that they looked to the United States for their special release: a pack of four 750ml bottles of their most popular beer, Westvletern 12, a quadrupel style, which sold for $85. People literally camped outside for the beer. I was not one of them, but to be completely honest I only heard about it afterwards!

There are two new Trappist abbeys brewing in Europe. The first is Engelszell from Austria with four styles: Benno (dubbel), Gregorius (strong dark ale), Jubiläumsbier (Belgian pale ale), and Nivard (Belgian dark ale). The second new European Trappist beer is Zundert the second Dutch Trappist beer, brewed by the Abbey Maria Toevlucht. For about 2 years they have been brewing an amber colored beer that is currently available only in the Netherlands and Belgium.

Most exciting, however, is the first American Trappist brewery, Spencer Trappist, from St. Joseph’s Abbey in Spencer, MA. They are brewing a Pater (or Father) beer, a style the monks usually reserve for their own consumption. The Abbey website describes the beer as follows:

Our recipe was inspired by the traditional refectory ales known as patersbier (“fathers’ beer” in Flemish) in Belgium. These sessionable beers are brewed by the monks for their dinner table and are typically only available at the monastery. Spencer is a full-bodied, golden-hued ale with fruity accents, a dry finish and light hop bitterness. The beer is unfiltered and unpasteurized, preserving live yeast that naturally carbonates the beer in the bottle and keg and contributes to the beer flavor and aroma.

It has been received quite well, getting high reviews, and I give it my own hearty endorsement.

Liquid Riot / De Struise Transwesteit 12

I truly enjoy what the folks at liquid Riot Brewing up in Portland are doing.  Their beers are very edgy and a fitting homage to those who fought in the Portland Rum Riots of 1855 on the spot of the Brewery today.  Recently they attempted a Belgian Quad to try and mimic the classic world #1 Westy 12 (Trappist Westvleteren 12).  I'd say not only did they succeed in their quest but they may have in the end created a  beer that will ultimately be considered better than the Westy 12.

Liquid Riot / De Struise Transwesteit 12 pours a clear dark caramel brown body with a one finger tight bubbled foamy beige head. Some decent lacing. The nose is sweet with lots of dark fruit and rich maltiness, some moderate alcohol, very thick and deep. The flavor is just about as close to the real deal as I have tasted. Heavy sweet and fruity maltiness that’s really deep and chewy. The fig, plum, and candied fruitiness just coat the mouth and really linger. A decent bit of alcohol heat on the finish, but not out of place for the style. Thick and chewy body with soft gentle carbonation. Really nice Quad. Likely the best clone attempt at Westy 12 that I’ve had.

Look out Trappist Monks, an upstart from Portland ME has your title dead in sight.

Best Craft Beer Bars in Each State

OK, as you read this I beg you please do not shoot the messenger LOL.  All i am doing is passing on a  survey result that might be of interest.  Certainly in several States I am familiar with I am left scratching my head and wondering how/where they came up with their top Bar but remember it is just one survey.

To navigate both novices and craft beer aficionados towards the best beer bars in every state, CraftBeer.com—the Brewers Association website for beer lovers—surveyed its readers for its annual Great American Beer Bars competition.  And without further adieu here is their list, funky as it may be.

http://beerpulse.com/2017/03/craftbeer-com-announces-2017-great-american-beer-bars-5022

Sebago Hop Swap 2017

Each year since 2012, Sebago Brewing Company has brewed Hop Swap, an American-style IPA, with a new hop profile in order to introduce fans to the wonderful flavors and aromas that can come from hops. The profile for Hop Swap 2017 (ABV 6.7%, IBU 88), features Citra, Cashmere, Comet and Lemondrop hops. You can expect bold citrus and ripe melon aromas, accompanied by passion fruit and subtle mint.

Three of the featured hops, Lemondrop, Cashmere and Comet, have recently made appearances in Sebago’s limited edition Single Hop Pale Ale Series. Comet is a bittering hop used for its subtle and unique “wild American” aroma. Cashmere is a dual-purpose hop with a smooth bitterness, herbal aroma and flavors of citrus and melon. Lemondrop is a new experimental aroma hop that also contributes to the bold citrus scent and crisp body of this year’s edition. Joining these three are well-loved Citra aroma hops, known for their tropical fruit characteristics.

“Hop Swap is always brewed using the same recipe, but we swap out the hops annually,” says Sebago Brewmaster Tom Abercrombie. “Throughout the year, we feature different hop profiles in our brewpub-only limited edition beers. This gives us the ability to learn more about how the flavors and aromas interact with different hops. Then, for Hop Swap, we match hops from these experimental brews to our classic Hop Swap American IPA recipe, and can the results.”

I found it to be rather interesting given my lack of fondness for Hoppy IPAs.  Big and bright tropical fruit aromas. A bit of pine and some toasted malts are noticeable in the initial taste but finishes with Tropical fruits, citrus juice and zest, light bitterness with a tad of sweetness.  A subtle earthy pine and malt presence in the aroma.  Rather nice feel on the palate.

Stone Jindia Pale Ale (DIPA) debuts as ‘Imperial Seasonal’

[Press Release:]

(Escondido, CA) – Today, Stone Brewing Co. announces two seasonal additions to its 2017 lineup of offerings with the brand new Stone Jindia Pale Ale, and the return of the much loved Stone Pataskala Red X IPA.

Making its debut as a Stone Imperial Seasonal, Stone Jindia Pale Ale is a double IPA, instilled with ginger, juniper berries, lemon peel and lime peel. The botanicals mix miraculously well with a double dose of the most delectable hops.

Steve Gonzalez, Stone’s Senior Manager of Small Batch Brewing & Innovation, jumped at the chance to create this beer as he had experience in his former job making gin blends. And he absolutely nailed it. The beer has the hop-forward component of a great IPA and also the complexity of aroma and flavors derived from gin botanicals.

“Our co-founder, Greg Koch, came up with the idea of an IPA with gin botanicals after we had done the Stone & Sierra Nevada NxS IPA, which had a portion of the beer aged in gin barrels,” said Jeremy Moynier, Senior Innovation Brewing Manager. “Along with hops, we added ginger, juniper berries, lemon peel and lime peel to create a truly unique beer.”

Returning for a second year, Stone Pataskala Red X IPA, is a red IPA brewed with a unique malt called Red X from Germany-based BESTMALZ. The beer features a backstory as vibrant as its hop bill. This specialty seasonal red IPA was first brewed in September 2015 as a fundraising beer to support music and arts education programs in Pataskala, Ohio, where co-founder Greg Koch grew up. People loved it, so it was added to the 2016 beer lineup and the name stuck. Rarely used in hoppy beers, the special German malt variety is typically reserved for German amber lagers, Irish red ales and other mildly-hopped beers. But that’s not the Stone way.

“We loved this beer and knew we had to bring it back this year,” said Moynier. “It’s a challenging beer to brew on the big scale with the amount of hops and Red X malt that we use. But I think when you taste it you will know it’s worth the effort! It has a beautiful balance of hops and malt and definitely makes you want to have more than one pint!”

Mosaic, Amarillo and Cascade hops provide this red IPA with an upfront fruity and piney aroma, transcending into stone fruit flavor and pleasingly lingering bitterness. Brewed with late hop additions and generously dry-hopped, the 7.3 % ABV beer is incredibly hop-forward, yet balanced by very unique cereal notes and biscuit undertones from the Red X malt. When all the ingredients are combined, this IPA showcases the signature qualities of classic hoppy Stone beers: citrusy, herbal, balanced just right.

Beginning today, both will be will be available in 12-ounce six-packs to retailers and on draft at restaurants and bars where Stone beer is sold.

STONE JINDIA PALE ALE
QUICK FACTS

Name: Stone Jindia Pale Ale
Web: stonebrewing.com/Jindia
Stats: 8.7% ABV, 70 IBUs
Availability: Seasonal 12-ounce bottles in six-packs and draft, available now
Hop Varieties: Magnum, Cascade, Centennial
Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MS, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA, WI and Puerto Rico
International Distribution: Australia, Germany, Hong Kong, Japan, Korea, Taiwan, Singapore, Thailand, Puerto Rico and Costa Rica
Find Beer: find.stonebrewing.com

TASTING NOTES

Appearance: Copper and deep gold.
Aroma: Fresh botanicals combine with a ton of citrus. Fresh fruit, lemon, juniper, ginger, spruce, and slight caramel can be found on the nose.
Taste: Flavors of citrus, berries, juniper, ginger, red fruit and hop resin. The flavor components blend together nicely leading to a hop backbone and a strong finish.
Palate: A complex beer with a strong mid-palate leading up to a smooth, warm finish.
Overall: A truly unique beer combining the attributes from a citrusy IPA, balanced with botanicals reminiscent of gin. The flavor components meld nicely in this big, but well-balanced, beer.

SUGGESTED PAIRINGS

A full-bodied beer with immense balance and a lot going on with the citrus, citrusy hops, spicy ginger and fruity juniper. Tons of pairing potential with this beer. Pair with hearty soups, stew, and salad, just about any type of fish served with a squeeze of lemon or lime, roasted and herbed meats, and fresh or dried red and dark fruits. With the citrus and ginger combo, this beer screams to be paired with sushi.

Klinger's Pubs

For all those Craft Beer lovers around Reading PA I have a hidden gem for you, actually 3 of them.  Check out the Klinger Pubs.  One in Fleetwood, one in Carsonia and a new one at the Reading Airport.  They feature great food at a great price, a relaxed atmosphere, and a friendly staff. Their goal is to make you feel at home, and they do one of the finest jobs of achieving that goal that you will ever see!!

KLINGER'S OF FLEETWOOD, opened in May 31st of this year in Fleetwood. This location boasts 30 Taps featuring local and specialty craft beer, craft cocktails, fresh local food including seafood, steak, sandwiches, sandwiches, salads, wings & more.

KLINGER'S AT THE AIRPORT, is now open and is located within the Reading Regional Airport Terminal in Bern Township. 12 Taps with 7 dedicated to local and specialty craft beer. Daily food specials and Happy Hour from 4 pm to 6 pm, and for aviation enthusiasts it boasts spectacular views of the runway, sitting practically right on its edge.

Both locations are loaded with TVs for the Sports fan and both have the friendliest staff you could ask for.  My only caveat is that some of the staff are not as knowledgeable on Craft Beer as one might like, however the beer menus are posted and constantly updated at their website so it is easy to educate yourself before you head out.

Why not make a trip of it and check out some of the breweries around such as Saucony Creek or Golden Avalanche in Kutztown or Chatty Monks and Oakbrook in Reading.  Or visit The Barley Mow in Reading featuring over 700 Craft Beers from upwards of 100 different breweries.

What's a Northeast IPA?

The beer is cloudy and has a tropical and fruity aroma. But one sip answers the skepticism when the senses are overwhelmed with flavor—grapefruit, peach, melon, tangerine. This cloudy IPA finishes smooth and creamy, with little to no bitterness.

The beer is exciting. Its appearance tricks you, and you wonder how the brewer managed to pack in this burst of flavor. It’s no coincidence that breweries, is tapping into an IPA craze that’s taking the country by storm.

In defiance of American drinkers’ long-lasting penchant for bland beer, hop-forward India pale ales continue to dominate craft beer. It remains the fastest-growing sector of the industry, and just as craft surprised a drinking public accustomed to boring beer, controversy surrounding the IPA now captivates craft.

The New England IPA (sometimes called Vermont IPA) has made a big splash in the United States, with some claiming it’s the way of the future—cloudy, smooth, and fruity, with an artfully refined bitterness. What’s interesting is that those who brew the style usually attribute its name to the press and beer enthusiasts, not to the breweries themselves.

Dave Carpenter, editor of Zymurgy® magazine, when asked about the New England IPA, touched on an interesting aspect. “The impassioned ‘brewer’s lore’ that surrounds the style [is most intriguing]. Some speak in whispers about origins of yeast strains and swear by internet videos that suggest stratospheric levels of water hardness, while others draw battle lines separating haze and clarity. It’s like a secret society or the New England mafia. If you can stand on the sidelines and watch, it’s pretty entertaining.”

With the likes of New England breweries such as Fiddlehead Brewing, Hill Farmstead Brewing, Other Half Brewing, and Tree House Brewing all pumping out cloudy, fruity IPAs, this new take on the style appears to have gained momentum beyond its region of origin and finds itself in a national discussion about the validity of the style and its hazy appearance.

Chill haze, hop haze, etc., aren’t anything new in beer. But the proliferation of a distinctly and intentionally hazed IPA category has been significant over the past year. Note that hazy IPAs go back well past a decade. Most origin stories head back to The Alchemist’s Heady Topper, which in turn leads to The Alchemist’s John Kimmich’s time brewing with Greg Noonan at Vermont Pub & Brewery (which was reportedly doing hazy IPA as far back as the mid-1990s). Many of the newest breweries pouring examples at this year’s Great American Beer Festival cited Trillium Brewing Co. and/or Tree House Brewing Co. as inspiration. Fittingly, these beers are also referred to as “Vermont-style IPAs” or “New-England-style IPAs.” A lot of folks are digging this creative space—and I took a broader view with the examples sampled, ranging from session up to imperial.

Some brewers get haze from yeast strains that don’t readily fall out of suspension, leaving a ghostly aura. Other breweries have indicated that they’re using higher-protein malt bills (oats, wheat, etc.—the same stuff that promotes foam retention) plus late hop additions, in some wizard-like fashion that keeps hop polyphenols in suspension. Many folks mention flour, though the reliable Tired Hands Brewing Co. seems to be the main player there via its Milkshake series. (There are at least as many methods as there are potential category names) Nearly everyone seems to be aiming for greater juiciness, which certainly mirrors the recent ascendance of fruit IPA that we dug into earlier in 2016.

There’s no lack of people who find the hazier-IPA trend off-putting, gritty and in some other way antithetical to something an IPA should be. They are not without good technical and/or historical reasons. But the likelihood of anyone accusing me of being a purist is pretty low. I enjoyed these and other recent examples I’ve tried. They’re smooth, packed with juicy hop character and orchestrated in a fashion that I wouldn’t at all mind revisiting.  While concerns of decreased shelf life (especially with the yeasty examples) and occasional gritty textures are warranted, there’s also genuine creative progress here. People are looking for hop juice. Brewers are looking to bring it.

Some additional nuances: Haze is ultimately fighting gravity—and it tends to eventually lose, such that a couple of these were already clearing up when I sampled them. Also: Even those brewers who’ve succumbed to hazing IPAs can disagree over how much haze is appropriate (and I’d be shocked were it any other way). It’ll be interesting to see what becomes the main method for invoking said haze. Yeast choice? High-protein mash? Hops aplenty will help.

More Noteworthy Releases: In addition to the folks mentioned above, you’ll find the hazy IPA at breweries like Monkish Brewing Co., Bissell Brothers, Other Half Brewing Co., Cerebral Brewing and The Virginia Beer Co. The lattermost is doing a series of yeast-hazy IPAs in its taproom, with plans to can. Aslin Beer Co., Block 15 Brewing Co. (for years now), Alvarado Street Brewery, Fiddlehead Brewing and Fieldwork Brewing Co. are offering hazy IPAs. Prison City Pub and Brewery in Auburn, New York, makes its Mass Riot with oats, wheat and the same yeast as Trillium. Yak & Yeti uses no oats but loads of dry-hopping for the tasty Sun Temple IPA. Even Boston Beer Co., maker of Samuel Adams Boston Lager, seems poised to join the haze parade, with its new Rebel Juiced IPA.

St. Benjamin Brewing

I had the pleasure of enjoying some of St. Benjamin's beers recently and if you are in Philadelphia with some time to kill I think you would find a visit to their Brewery to be a worthwhile use of your time :-).  Time and space prevents me from singing the praises of all their fine brews so let me just pick out 2 favorites to get you started,

Foul Weather Jack is a A Classic English Mild Ale named for a British Admiral. Every time this 18th century sailor went to sea he went in a doomed ship that sank due to beastly weather. The Foul Weather Jack is a dry, roasty, session beer with an easy drinking 4.5% alcohol.  Foul Weather Jack's mostly clear russet brown body is topped by a frothy head of light tan. The head retention is quite good, and the lacing spreads across the glass like torn sheets. The nose is limited in comparison to the flavor but both offer a range of caramel and nuttiness within the malt. It's subtly fruity with a suggestion of raisin. The limited bitterness perfectly balances the malt leading to a drying finish with hints of residual malt and fruit. Served via hand pump, the moderate carbonation level and medium light body leave it remarkably smooth across the palate. It's a unique and interesting beer with richness and depth despite its "English" nature, proving that not everything needs to be loaded with hops and strength to make it great. I can say that it clearly ranks well amongst the best of the style. Not to be missed ... It is equally satisfying on a hot summer day, or a cold rainy night at sea.  

Transcontinental is a California Common at 5.6%, a style not often seen attempted by East Coast Brewers.   Brewed in the style of the “steam” beers born in 19th-century California and still popular there today (think Anchor Steam). This copper colored ale has a full malt flavor with rye and spices which sets it apart from more true interpretations of the style but which lended itself more to my palate.  An interesting blend of ale malts and lager yeast. Malty flavors, subtle fruit esters, low bitterness, and a fresh finish.

Contrast this with what my dear friends at Baxter Brewing up in Lewiston ME attempted with Tarnation, their 5.3% interpretation of a California Common in which they came out more of a Red Lager.  Crisp and easy drinking for a Lager, Tarnation has a nice hop bite and a mellow sweetness on the finish, Fermented with an authentic San Francisco lager yeast, Tarnation is a crisp, clean beer that is eminently satisfying but somehow not quite what you'd expect from a Steam Beer.

Let me know anyone else's Steam Beers and what your thoughts are on the style itself.

Like A Motorcyc-ale

I recently had the pleasure of enjoying this rather unique brew from the (I think) up and coming Tidehouse Brewing in Halifax NS.   It is ostensibly billed as a Cascadian/Black IPA but don't let the style category fool you, this beer has lots going on.

It is listed as only 5.5% but they packed a good bit of complexity into that lower alcohol figure.  It pouirs dark and creamy with a decent head.  Initial taste in dank and earthiness but stick with it and the roastiness of the malt comes through nicely with some nice subtle hoppiness on the finish and just the slightest hint of bitterness.  Overall profile is an interesting one of a roast forward well hopped black ale. Kind of finds a happy middle ground between a hoppy Porter and India Black Ale.

I would highly recommend this!!!

And the Winner Is

Liquid Riot Brewing has won the Great Lost Bear's Challenge for best beer in Portland Maine ... Congratulations!!!!

No Beer For Face Painters

Great Lost Bear Industrial Park Challenge

Any of you in the Greater Maine area tomorrow make your way to the Great Lost Bear for their INDUSTRIAL PARK CHALLENGE 2017.  Who will challenge Foundation Brewing Company for the trophy? Allagash Brewing Company , DL Geary Brewing , Austin Street Brewery , Rising Tide Brewing Company , Lone Pine Brewing Company , Oxbow Blending & Bottling , or One Eye Open?   One beer, One vote.  Eight breweries. One night. All the bragging rights.

The Great Lost Bear on Forest Avenue in Portland has been a steadfast supporter of Maine craft beer since pouring some of the very first pints to roll out of D.L. Geary Brewing Company in the late 1980s. It seems only fitting that the bar – which has one of the largest selections of Maine beer available in the state – would be the host of a friendly brewery vs. brewery competition.

Eight competing breweries will offer one beer on draught for $2.99, and whichever sells the most by 9 p.m. wins the challenge cup. Because it’s purely a popularity contest, getting fans to show up and drink beer is the way to success. Last year, the title (and the awesome bear trophy) were snagged by Foundation – Epiphany: If you haven’t seen this around yet, this might be your chance to try Foundation’s first real full-on IPA, Epiphany. I like this one for a lot of the same reasons I like Bisell Brothers The Substance (2015 Winner); tons of flavor without wrecking your palate. This morning, there’s been a little flinging back and forth of friendly trash talking between several of the competing breweries on their respective social media pages.

If you ask me which I’ll be voting for, the answer is several of these. Best of luck to all the entrants!

Time for the Stouts

It has been cold out recently and so it is an excellent time to break out the Imperial Stouts and similar dark beer styles and put away the Pale Ales.  One of my current favorites has to be Dark Side Corruption, an Imperial Dark Saison by my friends up at Foundation Brewing in Portland ME.  This oak barrel-aged dark ale’s kick-in-the-pants booziness (10.8 percent ABV) — plus its cozy notes of bourbon, chocolate, and toffee — warms our bellies on cold, windy evenings, preferably after a long day of wood splitting, skiing, or ice fishing.  Foundation's website describes it aptly as thus: "Dark Side Corruption is a barrel-aged dark ale brewed with roasted malts and sugars, providing flavors of rich stone fruit, chocolate, and caramel, tempered by the rich flavors of oak.  This ale shows what is possible when you turn from the light, and embrace the seductive power of the dark."  Check it out while the weather is cold and I guarantee it will take the chill off.

Let me know what favorite stouts you are drinking now.