Beer Journal

2010-12-04T01:20:00.004-06:00

A Brief Overview

Brooklyn Brewery was established in 1989, by Steve Hindy and Tom Potter, neither of whom came from brewing backgrounds. They were neighbors and, upon Hindy’s return from a stint in the Middle East (during which he learned how to brew beer), quit their jobs to found the brewery. Though they haven’t quite hit the mainstream the way other small brewers have (Sam Adams, Shiner), Brooklyn Brewery is now, according to their website, among the top 40 breweries in the nation.

The brewmaster since 1994, Garret Oliver has a reputation for quality beer and excellent writing. His book, The Brewmaster’s Table, is a wealth of knowledge on beer and food pairings.

This particular creation of Oliver’s, Brooklyn’s Black Chocolate Stout, is a regular seasonal for the brewery.

Some Thoughts on Design

The signature “B” of the Brooklyn logo is eye-catching and easily recognizable. The designer of the logo is from the same firm who designed the world-famous “I Love New York” design. Money well spent if you ask me.

My Experience

I rarely focus on food pairings as it pertains to beer, I assume a good beer will stand up to any meal. The night I tasted this beer, my wife was serving up Salisbury Steak and Parmesan Broccoli. A hearty, manly dinner, now paired with a hearty, manly beer.

The first pour was darker than expected. Even held up to the light, this dark-as-night stout showed no light. The head was thick and dark, over a quarter inch, in face, I spilled some, due to the amount.

The first taste is a rich, chocolatey flavor, of course. The mouth feel is firm and buttery. This is a RICH beer. The darkness of the color translates well in the taste; while the beer is sweet, it is also heavy and foreboding.

The ABV is high, 10%, and, after two I was ready for bed. A belly full of this beer and a 1/2 pound of ground beef did the trick.

Final Thoughts

The beer is a wonderful example of an Imperial Stout. It is rich and dark, full of sweet and licorice tones. I very much enjoyed it, particularly with the cold weather we have experienced lately. Probably the best Chocolate Stout I’ve tasted.

Rating: 9.1

Pair it with: Something heavy or something sweet.

Brewery Visits 2010: Spoetzl Brewery

2010-08-15T20:03:00.005-05:00

Living in Texas and educating oneself can be a dangerous and counterproductive activity. The more you learn, the more you discover reasons to hate your home state. Part of me, though, is resistant to hate all things Texas. I still enjoy the concept of the Alamo and get excited when I see the Lone Star flag. I still find amusing the “Don’t Mess with Texas” and “It’s bigger in Texas” slogans, though their time has come and gone. One lasting Texan item which hasn’t yet lost its luster is Shiner beer.

Most everyone’s first Shiner beer is their most famous line, Shiner Bock. Originally brewed during Lent as a seasonal, Shiner Bock is now over 80% of the beer produced. The ram on the label is due to the heavy German influence from the original brewmaster, Kosmo Spoetzl. “Bock” is ram in German.

My wife and I made the visit to the brewery as part of a wider week-long vacation and it was the first stop of the trip. Shiner is a tiny town about an hour from San Antonio and two hours from Houston. Passing through the town, there is little else in the area but the brewery, though we weren’t complaining.

The parking lot (an unpaved patch of dirt) of the Brewery is located against a stream across from the main entrance. The front yard is almost pastoral with massive oak trees and benches in the shade, hotter than hell the day we visited, it was a welcome sight. In contrast to the lawn, Spoetzl Brewery is an imposing structure, industrial and factory-like in appearance. The hard lines of the silos and smokestacks are only broken by the gentle wave of the roof over the entrance to the gift shop.

The tours began at 10, 11 and 1:30, and, it being 10:15, we had time to comb the shelves of the gift shop looking for swag. Upon arrival we were handed a sample of one of available beers on tap: Oktoberfest, Hefeweizen, Bock, Black, Blonde and a seasonal, today, 101. Along with our sample cup (about 4 oz.), we were handed 3 wooden tokens, redeemable for samples. I hit the Black first, my favorite of the bunch. From the tap, Shiner Black is incredibly robust and full-bodied. I double-took the first sip and thought someone had snuck a Guinness into the line of taps. I was very impressed. From the Black, I tasted the 101 and, let me reiterate, I LOVE this beer. Great tasting Czech-style pilsner. I so hope they give this seasonal the same treatment as the Black Lager, we should all be so lucky. Then the call went out that the tour was starting outside the gift shop entrance.

The tour guide, Dotsy, was a no-nonsense 16-year employee of the brewery. She set the pace and tone of the tour from the beginning, there would be no pictures, no cell-phones and do NOT think of touching the copper. For all her rule-making, she was an incredibly warm person with a ton of information about the brewery and a penchant for cracking jokes with her audience.

The tour itself was a little shorter than I would have liked. First stop was a hall lined with pictures of Kosmo and several employees from the past 100 years. She gave us a brief overview of the local history, the brewing of Shiner beer, and the future plans of the company. From this room, our guide took us upstairs to a large room dominated by several massive copper kettles. she described the automated processes used for transporting the ingredients from this place to that, but, honestly, it was too quick to really catch much information. Our next, and final, stop was a windowed-room that overlooked the bottling floor. Having worked in several industrial packing plants, I wasn’t surprised by the view: bottles slinging by on conveyors, greasy men in stained shirts gawking up at our blank stares, the

constant rattle and buzzing of machinery. Shiner Bock was the brew of the day, if you are curious. And with that, the tour was over.

We went back to the gift shop to finish off our samples and land some souvenirs. I had an Oktoberfest (so-so) and an experimental combination of Black and Blonde (kudos to Sam Cook, the friend who suggested it via facebook). We dropped close to 60 bucks in the gift shop but walked out with a full bag of Shiner merch.

The tour left me with three bullet points.

1. Shiner beer is growing. Our tour guide made this clear, pointing out the construction of beer holding tanks, as well as mentioning the statistics of the growing number of Shiner consumers.

2. The gift shop was great. Along with the free beer and super-courteous tour guide, the prices were really reasonable on a variety of products. Stickers as cheap as a dollar, hats and shirts all around 15, it was a great place to spend some money on Shiner-branded merchandise.

3. Dotsy is no photographer (proof below). However, she made the tour great. Can’t thank her enough. She is a credit to the brewery. She was interesting, informative, and humorous.

I am happy to report, that during the research of this article, I discovered that if you google image search "Shiner 101", I am on the first page.

Reads: Last Call by Daniel Okrent

2010-05-30T17:27:00.003-05:00

Last Call: the Rise and Fall of Prohibition

Daniel Okrent

I'm not expert in the field, but it seems to me that a good history book will accurately report on past events. A very good history book will accurately report while shining new light and by providing new insights. And a great history book will do those things, plus provide a lens for readers to use past events to interpret their modern worlds. Last Call, a singularly-focused tome by Daniel Okrent (Slate interview), former public editor of the New York Times and inventor of Rotisserie Baseball, falls into that last category.

In roughly 400 digestible pages, Okrent intricately detailed an era that school children across the nation can name, without focusing on the main points that most readers would already expect going in. Sure, Al Capone, Andrew Volstead and William Jennings Bryan get their due attention, but so do lesser-known noteworthy characters (in every sense of the term) Carry Nation, Al Smith, Billy Sunday and Sam Bronfman, none of whom are unjustly deified of damned. Places, such as the French-owned (and thus, prohibition-free) islands off the coast of Newfoundland and Labrador, are rightly treated as potential protagonists.

Perhaps just as important in this reviewer's estimation is the overall non-judgmental tone of Okrent's narrative, which does not fall into the predictable pratfalls of stereotyping the different people or events as simply "good" or "bad", but instead focuses on which were more effective and/or lasting.Okrent leaves it up to the reader to apply the lessons of prohibition to modern contexts. And there are many opportunities to do so. How you interpret these lessons is largely likely determined upon your present ideological slant.

For instance, modern day conservative talking heads like to remind everybody within earshot that Abraham Lincoln was a Republican and that it was his party that freed the slaves. However, it is rarely mentioned that they are also the party the that installed big government Prohibition and, as a result, the federal income tax, two aspects of modern society that conservatives like to rail against. Furthermore, during the Prohibition era, Prohibitionist politicians aligned themselves with the KKK and had their campaigns supported by mobster and bootleggers, all groups that where able to make hay (and money) once alcohol was outlawed. Liberals might appreciate the way progressive politicians and privative citizens worked together to pass the 21st Amendment, but the good vibe can only last so long before remembering that modern day Democrats are too impotent to get Don't Ask Don't Tell repealed, let alone an entire Constitutional Amendment. What's more, the repeal itself took the flip-flopping of 17 senatorial votes, a prospect that should frighten any political party in the majority.

According to the sticker on the book cover, Ken Burns is working on turning Last Call into a PBS documentary chock-full of cameras panning over still photographs (it already has a Facebook page). That program is already listed as a must-see not just because of Burns's involvement, but because Daniel Okrent provided source material that is both thorough and vivid enough to provide surprises for history buffs that thought they already knew everything there was to know about the largest restriction of personal freedom in recent memory.

Orkent, Daniel. (2010). Last Call: The rise and fall of prohibition. New York, NY: Scribner.

Reviews:
NYT
Indie Bound

Eats: De La Vega's Pecan Grill and Brewery

2010-05-25T10:43:00.000-05:00

De La Vega's Pecan Grill and Brewery
500 S. Telshor (next to the Mesilla Valley Mall)
Las Cruces, New Mexico
575.521.1099

When driving west during the spring and summer along Interstate 10 from El Paso to Las Cruces one cannot help but notice the army of pecan trees that surround the highway just outside the New Mexico city's limits. But outside of pie during autumn, I never find much use for that particular nut, so other than providing a burst of color to the otherwise dichromatic scenery, I hadn't given the trees much more than a passing glance.

That's partially why my family and I came across De La Vega's Pecan Grill and Brewery by accident. We were actually on our way the Las Cruces Farmers and Crafts Market when I spied a large silo decoration (a sure-fire sign of a brewpub) adjourning a restaurant close to our exit. After spending the morning at the Market (which, in spite of it's lack of beer-relatedness*, was quite fun), we decided on lunch at the brewery.

* Check out the print and screen work done by one of the market's artists, Tom McFarland, who will be starting his first semester at the Rhode Island School of Design in the fall of 2010.

As most readers have probably already recognized, most new brewpubs in this country follow a specific pattern: rust belt industrial décor complimented by American bistro pub fare and a predictable roster of beers (IPA, brown ale, blonde/pilsner, lager, and a porter and/or stout in their most homogenous forms). De La Vega's does not follow this pattern, and instead seems to be focused more on the individuality of its restaurant venture. For sure, brewpub staples such as burgers, sandwiches, fried appetizers and salads that are in no way healthy for you are all there, but additionally, the restaurant offers its own takes on catfish, pasta, shrimp as well as a few varieties of soup. The house cuts are of Sterling Silver beef, and the meat is cooked over a fire fueled by the titular wood, giving the food a subtle smoke flavor**. My wife had the catfish - the fillet could have been thicker, but the flavor and breading were both tasty. I enjoyed a hamburger stuffed with cheese, topped with a garlic aioli and served on a potato roll (I think it was called the "lava burger"). As long as you're expecting a gourmet burger, I would highly recommend this sandwich, but be warned: it's a two-handed, multi-napkin, possible-knife-and-fork-involved affair.

**I can't vouch for whether or not pecan is the smoking wood of choice for New Mexicans, but it certainly gets a lot of play in the Las Cruces region. My personal preference is for apple wood.

The front of the house is phenomenal, both in look and execution. High-rise ceilings reveal murals depicting local farms and scenery; the color scheme is cool and natural; a smartly-designed floor plan divides up space so that four-top tables receive the impression of privacy even when located in the center of the room. There is a beautiful patio area/waiting room with couches and fireplace, a fully-stocked bar and a large AV-ready room that I can only assume is available for private groups.

Similarly, the service at De La Vega's was excellent. Some families go hiking together, some spend time doing yard work: our family eats out. Even in our short time in the El Paso region, we've witnessed the entire quality of service gamut, and this was near the high water mark. Rather than spell out each specific instance, I'll surmise the experience with two points: No less than six different staff members offered us assistance during our meal; I'm a big fan of the collective approach to food service - few things bother me more when dining out (or working at a restaurant) than servers consciously ignoring tables that aren't technically "theirs". A second aspect that we loved was our daughter's meal. She's not a heavy eater, preferring to pick off of everyone else's plate, but we're always sure to order her something specifically that she'll enjoy, and this time we asked for broccoli. Now, as far as I could tell, nothing on the menu contained broccoli, but knowing that restaurants with rotating specials tend to keep a lot of ingredients off-menu, I gave it a go. Our server's*** professional and respectful response was exactly what this customer wanted to hear: "I'm not sure if we have any, but I'll ask the chef, and if we do, I'll bring some right out." Grace loved the steamed vegetable, which she chooses to eat like a lollipop.

*** Unfortunately, I cannot recall the particular server's name, but if any of the De La Vega's management is reading this, just extend thanks to the entire staff.

This is all good and well, I'm sure you're thinking, but what about the beer? De La Vega's has a good variety, most of which fall into the aforementioned expected styles. With my food, I tried the Las Cruces Lager (I usually go lager with a burger). It wasn't the ballpark refresher I was kind of hoping for on a 95-degree day, but what it did have was a sweet malt start and a legitimate hoppy finish. I also had a D's Pecan Beer, which provided the exact flavor the name would suggest, and even better, was one of those rare beers that my wife and I agreed on. (Although I think it would work better as a late fall/early winter seasonal.)

Rather than stopping by the next time you're in the Las Cruces area, El Pasoans should make a trip to De La Vega's. And if any of you out-of-staters come to visit, this is where we're taking you for dinner.

New Belgium's Ranger India Pale Ale

2010-04-26T21:07:00.004-05:00

A Brief Overview:

After reading my old buddy's review of New Belgium’s Explore Series Trippel, I couldn’t help but notice another of the Explore Series, Ranger India Pale Ale, while passing through the supermarket. Ranger IPA is New Belgium’s “hoppy beer.” It was brewed for the employees of the company that push New Belgium products over 26 states. Apparently, a demand for more hops was consistent from their crew and in response, Ranger IPA was born. “Ranger” is the name used by the company to describe these beer advocates, it was included in the name to honor their service (or something like that).

Some Thought on Design:

I do love the stripped down label, a departure from the light-hearted paintings of bicycles (Fat Tire) and canoes (Blue Paddle) that typically adorn the brewery’s selections. This is for explorers, damnit! No fancy paintings. Drink the unknown.

My Experience:

I know Monty is big into pairing his beers and searching for the perfect combo, but I tend to drink beer as it comes to me and Ranger IPA was no exception. The wife and I picked up some sandwiches from Subway, finished off with some Golden Oreos, and I settled into the tasting chair to sip this beer.

Ranger IPA poured a nice light amber topped with a thick two finger head, slightly offwhite. I was pleased to see that head hold for a while, lingering on the surface of the brew throughout the tasting. The smell has a slight sweetness to it, a fresh citrus smell with hints of floral. I think the one word to sum up the smell would be “fresh.” It smells like the summer wind through a distant orchard (ok, maybe that is going too far, but it has a very nice aroma).

The taste of the beer matches well to the smell, starting the tongue with that combination of citrus and floral flavors and wrapping it up with a distinctly hoppy finish. This beer has a slight dry bite on the tongue that elicited a slight cringe from me, your malt beer loving taster. This is an IPA for drinkers who want a slight bite, rather than a tongue destroyer.

(pictured above, an EXPLORER!)

Final Thoughts:

It’s a smooth beer, very summery, with all the fruit undertones, but still a manly IPA. I would heartily recommend this beer. I’ve never been one to pair beers, as beer seems to go with everything fantastically. My suggestion, drink some great beer and explore New Belgium’s Ranger IPA.

Rating: 7.3

Looking for TR

2010-04-20T12:15:00.001-05:00

Brewseum is a fundraiser for the International Museum of Art and Science in Museum. In a its own words: “A Night at the Brew-seum” celebrates diversity, culture, and art from around the world, with live music, prizes, international cuisine, and of course, beer. This was my experience.

The crowd was large. Too large for a space so small. It was a mixed bunch, with the elite of our small town blending with the lower levels of society. Beer and food were the common denominators that allowed this convolution and subversion of the social order. They milled about, blinking like subterranean dwellers newly-released into the day, though it was near dark and the only lighting was out-of-place Christmas lights and the outdoor variety meant to protect the interests of the institution from the teenage taggers. In search of inebriation and satiation, they ignored the restrictions of class and race and bumped and ground to the beat of cover bands and piped-in music.

I had parked way out, in a grassy field, unmarked spaces that blended into each other, particularly where certain large-SUV drivers had parked contrary to the rest of the row, almost pre-drunk in the anticipation of the evening’s drinking. The grass was dry and crunchy on the way in, showering me with buds long-dead, the hope of tomorrow gone without water, or even a farmer’s daughter. I passed a cowboy and his companion for the night. She may have not been receiving a check for her evening’s rental, but she had chosen the costume regardless. She smelled of cheap perfume that focused on quantity of smell rather than quality. I pressed by them, through the door and into the melee.

My ticket had come to me at a slight discount, ten dollars off, leaving me with a forty dollar bill to pay to enjoy the festivities. To offset my discount, I had volunteered to work a cooler during the last two hours of the evening. Some 25 local restaurants were serving food and next to each of their booths was an ice chest, filled with a beer pairing and manned by a volunteer to pour. My wife, on the planning committee, had offered the list of beers and allowed me to choose my brand. With glee I looked over the list and selected my favorite brewer, Shiner.

The first two hours were a blur, bumped, bruised and assaulted by the milling crowd, in search of food, beer and company. It was a bar atmosphere, overflowing into the art-decked walls of the museum, and I was just another piece of flotsam, pushed by the ever-shifting tides. The food was spectacular, particular Roosevelt’s @ 7, a local favorite of mine. They were serving both of my favorites, the Roosevelt club (an amazing club sandwich, topped with a fried egg) and the Sammy Davis Chipotle Pasta. I passed three times, each passing filled with requests for a little more to fill the plate. Adam was pushing their beer pairing, which slipped my mind at the time (I was 3 Shiner Blacks in, at that point), and, though indeed I tasted it, my slightly muddled mind was unimpressed.

Four steps out from their booth, I ran into Beth, one of Roosevelt’s managers (and a friend). She was eating couscous, eyes wide in pretend interest, claiming the mealy and repulsive pile on her plate was delicious. As a critic, as an urban explorer, as an undaunted light-bearer, I passed. She laughed, I slugged back whatever Adam was serving and wandered towards my wife.

There is a moment during every good drinking night when the haze begins to settle in and whatever emotion is bubbling beneath comes rushing out. Suddenly I was filled with glee and excitement to an overflowing point. I skipped three steps, walked up to her table and loudly proclaimed, “HI!”

Sis and I have been married for three years, and in my then-present state of inebriation it only took her one look. “You. Need to settle down.”

“Yup.”

And that was that. My buzz blunted, I submersed myself in the crowd, allowing their energy to vicariously appease my own desire for stupidity. It was a good night for people-watching, for drinking with abandon, for staring into the face of democracy and fearing for the future, for losing oneself in the maelstrom.

I felt her hand on my arm. “It’s time to push some beer.”

Sis led me to her office and handed me a t-shirt emblazoned with the Brewseum logo. She kissed me on my warm lips, my glistening forehead, my glowing, alcohol-powered machine, and wished me luck.

The original occupier of the Shiner cooler hadn’t seemed too interested in his work, more excited about sampling the other wares then pressing his own into eager hands. Me, half buzzed, took to the job with a passion that left many of my patrons asking if I was employed by Shiner. The cooler had been stocked with Family Reunion Packs consisting of Shiner’s Bock, Black, Blond, Kosmos, Light, and Hefeweizen. My favorite of those has always been Shiner’s Black Lager, so I gathered up three of them (two in one hand, one in the other), turned to the passing crowd and called out in my best carney-voice:

“Today you can have 100 years of Texas tradition in a cup! Step up here and hold out your cup, you’ve tasted everyone else, now sample a homegrown brewer, independently owned and operated!”

The heads swung around, almost comically, like ducks on a pond, hearing the hunter’s foot across a dry branch. The vendors to the right and left of me started laughing, but teetering on the edge of drunkenness, I felt no shame; and the line began to form.

The Black was the first to go, as every third guy in line would ask what I recommended. I was honest and pushed my favorite. It was surprising how little information people had concerning one of my favorite brewers. After the Black, Kosmos was the next empty, though in actuality the vendor next to me, Bad Bob’s BBQ, were to blame for this. Every time my cooler would swing open, an empty hand would dip in and return with multiple Kosmos for their crew. I didn’t complain, as the beer was enjoyed and it saved my fingers an icy bath.

The Bock was the next crossed off the list. Customers always seem to call that “A Shiner,” not understanding that there are multiple brews to choose from. I guess that’s the curse of branding and simple-minded consumers (consuming a product that makes the consumer more simple-minded!). Few things brought me as much joy as older men shuffling up and asking for a Bock, rattling off a story of their first one, 40,50 years before. There is beauty in the past, the past is remembered not only in minds, but also in actions repeated, the twist of a cap, the turn of a wrist, the flow of that familiar taste down the throat, the exhalation after, this memory is just as important as any other, and in our company we repeated the ceremony, calling up the past and passing it a cold one.

Without my three popular brews, I began scrambling to find someone in charge. But tonight, with so much alcohol around, food to fill the stomach, loud music, and 700 friends to share the moment with, there was no one to supply me with more of my Texas faithful. So I decided to push the rest of this stuff out.

I must confess I dislike both Blonde and Hefeweizen. But they followed the previous just as quickly, and I was left looking at a cooler full of Light, a line full of previous customers looking for repeats of Bock and Black, and the vendors were beginning to shut down shop. My pitch shifted from aggression to stressing caloric responsibility. I laughingly pointed out to the sods that they had eaten more meals than they could count, and maybe it was time for a light beer. Ah, the simple-minded drunk, bless him.

I poured the last beer into a cup and turned to the family next to me, the founding family of Cocina del Caribe, and asked if they had anything left. One of the daughters passed me a tray filled with fried, cheese-filled, pastries called pastillos. Drunk, hoarse, and tired, I bit into this pocket of awesomeness. My eyes widened and I instantly regretted focusing my attention on the BBQ all night, while all along, the most amazing drinking companion food was resting a foot from my hand (for the record, their food had been paired with Red Stripe, which I enjoyed, as well). I wonder if the drunken patrons that passed their booth all night even paused to consider the food, blazing with alcohol and focused on the next glass of beer, but those that did found a new favorite.

The night was a success, as a fund raiser, as a time for revelry, as a moment to lay aside the importance of academia, as a chance to get drunk, as a opportunity to educate Texans one their oldest local brewery. I wandered into the night, buzzed, happy, ready for a smoke, a toothbrush, and a bed.

I was the only volunteer that emptied my ice chest.

Now on Tap: Trippel

2010-04-16T10:53:00.000-05:00

Trippel Belgian Style Ale

Brewer: New Belgium Brewing Company, Fort Collins, Colorado

Style: The name says it all

ABV: 7.8%

The New Belgium Brewing Company's (fairly) new "Explore Series" of beers offers a quartet of brews that the company has either never tried or is reimagining. The first thing that grabbed me is the break from the traditionally-framed NBBC labeling; the Explore Series packaging has a simple dichromatic design, perhaps as an intentional suggestion that the beer, like its packaging, is not a permanent endeavor. And truth be told, I might not have picked it off the shelf if it had the old label, so good on New Belgium for switching things up.

Thankfully, the quality of the drink is what you'd come to expect from the New Belgium name. If all you've sampled from the New Belgium Brewing Company is their Fat Tire (no slouch, of course), do yourself a favor and pick up some of these experimental beers.

Trippel didn't have the same cripsness that I've come to expect from a light-colored Belgian, although I think that was kind of the point. Any time a beer is named for a multiple, you can usually expect a strong, oftentimes dominant flavor. True to form, Trippel seeks that strong alcoholy punch, moving the Belgian from a nice accompaniment to a headliner.

The New Belgium website provides a wonderful palette of food pairings. I enjoyed my beer with an eggs Benedict salad (egg, grilled ham, fresh mozzarella, tomatoes on fresh baby spinach). The strength of the drink overpowered the delicate flavors a bit, but it still paired well. I wouldn't recommend this with brunch, though.

That being said, this beer does not overpower the drinker. The major change is the context of when I would drink it. This is a back porch sipper for Friday afternoons. Which, come to think of it, is only a few hours away.

Eats: Ripe

2010-03-06T20:10:00.000-06:00

Ripe Eatery (910 Redd Road, El Paso, Texas) is owned by Dallas brother sister combo Adam Lampinstein and Becky Atkins; he's the exec-chef and she's the business manager. The familial air extends to both the menu and the dining itself, making it a perfect destination for myself, my wife Annette and our daughter.

I wouldn't call Ripe a "family friendly" restaurant so much as it's a restaurant that's suitable for family dining. There's only one TV in the small bar area, the decor is modern/practical and the set up is compacted in a small space without feeling crowded. When sitting at one of the tables or, as we did, in the parameter half-booths, the experience mimics that of a diner or small cafe.

But where Ripe really makes a mark is with its menu. Annette enjoyed a chicken salad sandwich, prepared as is it traditionally done these days, on to fat slices of wheat bread, with shoestring fries on the side. Our daughter had some perfectly seasoned scrabbled eggs and a couple slices of bacon. I outwhataburgred them both with "Eggs Caprese", one of Ripe's three takes on Benedict (they also have traditional and salmon versions). In between the poached egg and English muffin I found basil pesto, roasted tomato and softly melted mozzarella. Not completely visionary at its premise, but Ripe's house hollandaise is the aristocracy of the sauce - smooth as silk with a taste of lemon - and the entire meal came together perfectly. Not even a single hashbrown remained on my plate.

Of course, as per this journal's description, I enjoyed a couple beers with my meal. (Dad's still part of the family, right?) I started with a brunch staple: Hoegaarden, because it's light, crisp and won't overpower delicate eggs. For dessert, I opened up another old favorite, Brooklyn Brown Ale. Just wafting this brew reminded my of my favored pockets of New York, it's sweeter than most pub browns, which is not a descriptor you expect to hear from anything originating from the named borough.

For those of you with young children that would enjoy a dinner out without having to sit through the typical chain places, Ripe is a perfect brunch destination. I'll update this listing after going there for dinner, but I can easily see Ripe making a seamless transition to adult-only nighttime eatery.

Shiner 101

2010-02-23T20:30:00.003-06:00

Confessional Note: Shiner has always been my favorite craft brewery. I am not unbiased. There is a good chance it might show in the following review. My apologies.

A Brief Overview

Shiner, Tx is tiny. Really, really tiny (2,000 pop). Located in the south-eastern side of Texas, it has been the home of the Spoetzl brewery for the last 100 years. It was founded in 1909 by a group of Shiner businessmen, but in 1914 it was bought out by the joint team of Kosmas Spoetzl and Oswald Petzold. The brewery barely survived Prohibition, producing near beer and ice to keep the doors open. Even after the return of legalized drinking, the brewery stayed small, trucking their beer no farther than 70 miles in any direction from Shiner (it was not until 1991 that Shiner beer was available outside of Texas).

The flagship brew for Shiner is Shiner Bock, of course, originally brewed in 1917. The 70s brought huge popularity to the beer in the Austin area, transforming the beer from a seasonal (for Lent) to what now accounts for 80% of their brewing. The popularity of Shiner Bock brought the brewery from 1% of the Texas market share to the #1 craft brewery in the state and #5 craft brewery in the country.

In 2005, Shiner began a countdown to their 100th anniversary by generating a beer named for the year (2005= 96th year of brewing = Shiner 96, etc.). Shiner 97 was the most popular so far, going from a one-time beer to a fixture in their lineup: Shiner Bohemian Black Lager (a personal favorite). 2010 brought to us a new beer, today’s taste, Shiner 101.

Some Thoughts on Design

There is something distinctly “crafty” about the Shiner 101 label. The script is very Western and unpolished. It’s good marketing in a world dominated by slick advertising campaigns.

The word that is used all over the website and labeling is “Prosit”. I looked it up, it’s a German word used for toasting someone’s health, originally a Latin word for “may it benefit.”

My Experience

Sis and I were craving the fine dining that is Wendy’s. So I grabbed a bag of hamburgers (a Baconator for me, hilarious name by the way) and a couple of Shiner 101’s. Sissy was working on homework, so I began the difficult job of consuming the Baconator and combined it with a good-looking pilsner.

The pour yielded less than 1/4 inch of foam that quickly dissipated. The beer was a nice amber or golden color with almost no smell to my nose. I’m sure some “expert” would make a list of aromas, but that really isn’t my smell. Hit beeradvocate if you need those type of notes. The beer was light to the tongue, slightly hoppy without much malt, almost fizzy. Just a light bite to remind you its beer. It’s very much a Shiner beer, reminding me of the other beers from that brewery.

Final Thoughts

Shiner 101 is a great beer to relax with and enjoy a cheap meal. It’s uncomplicated and easy to drink. It produced an easy-drinking experience that reminds me why I love the Shiner brand so much. They make beer the same way they have always made it, building a label with solid product. I very much enjoyed this brew.

Rating: 8.5

Pair it with: a burger (make it a Whataburger for a completely Texas experience!)

http://www.shiner.com/xml/trivia.xml

http://en.wikipedia.org/wiki/Spoetzl_Brewery

http://www.texasbreweries.com/shiner.htm

Boston Beer Company's New Brew

2010-02-06T12:18:00.006-06:00

Great news this morning from beernews.org. Sam Adams is soon to release a new IPA. According to Boston Beer Company it will be an "Ale brewed with...hops from top German, English and American growing regions, all located close to the 48th Latitude within the hop belt." Hence, the name "Latitude 48" for the new beer. Fantastic for all of us!

pictured: Good ol' Sam, pointing out the recipe

BeerNews.org

Now on Tap: Well's Banana Bread Beer

2010-01-19T13:17:00.006-06:00

Note to the Reader: This is the second review of Well's Banana Beer, for the first one check here.

A Brief Overview

Wells and Young’s Brewery began as a small brewery in the city of Bedford, UK. Originally founded by Charles Wells in 1876, it has stayed within the same family for 5 generations. Combined in 2006 from the separate parts of Charles Well’s LTD and Young’s Brewery, it has the distinction of being the UK’s largest independent brewer. Beyond carrying their own line of products (notables including Young’s Double Chocolate Stout and Well’s Banana Bread Beer), they are also the UK brewer and distributor for Kirin Ichiban, Red Stripe and Corona. While they are most well-known in the US for their speciality brews, in the UK their big money line is bitters.

Some Thoughts on Design

I don’t know what to think of this fact, but many brewers claim that water makes all the difference in the final product. The website for the Wells and Young’s seems to place much stock in its water source: a well dug by the original Wells.

My Experience

So the time came for me to have a shot at this beer. Pizza had been consumed, followed by cheesecake, and Cranium was spread out across the table. I must note that prior to my subject de jour, I drank a bottle each of Spaten Dunkel and Kirin Ichiban (I had a couple of sixers in the the fridge to choose from). So I poured this fruity beast into my favorite glass for sampling beer. The first thing I noticed was the insane head on this beer. Thick, frothy, and super white. Almost like a soda, but with much more staying power.

The first taste was sweet, a little sickly sweet, a tad contrived (not sure why this surprised me, its a banana bread beer. How much more contrived a thing can I imagine?). Lots of banana, touch of hops and spices on the backside of the swallow. Its a light empty beer without much going for it except bananas. Lots and lots of bananas. I had to force the final couple of swallows down.

Final Thoughts

I realize that when you try to create something original there is always the chance that the product may be unappreciated by the masses. I don’t consider myself to be the masses. I enjoy beers from the smallest of craft brews to the big boy breweries, but Well’s Banana Bread Beer did not impress me at all. It’s a gimmicky beer that’s more gimmick than good beer. If you are bored and itching to waste 4 bucks on a beer that tastes like bananas, be my guest.

Rating: 2.3

Pair it with: Dessert

Wells and Young’s

BeerAdvocate

Wikipedia

Dinner Menu: Boeuf Bourguignon

2009-12-13T21:36:00.022-06:00

This evening marked my first attempt at blogging while cooking, and it doubled as my first crack at one of the more famous signature dishes in all the culinary world, Julia Childs's boeuf bourguignon. It's a traditional French recipe, akin to a beef stew or carne asada. For dessert, I served a cheesecake with raspberries. Naturally, both courses were accompanied by some excellent beer accouterments.

Unfortunately, my endeavor started behind the 8-ball. I didn't have any red wine, and I was short a couple of the seasonsings. Still, I set out with what I had. The dish started with some chopped bacon in a pan; the pieces were taken out and replaced with the fat by butter, mooncap mushrooms and white onion.

That mixture cooked for a while and was then placed in a separate dish. Back into the original pan went more butter (It's a French recipe, what'd you expect?), along with some cubed sirloin. The meat gave me in the inspiration for the accompanying dinner beers, a pair of Chimays (rouge and bleue). The Bleue is a little darker and sweeter than the rouge (which has a robust brown color of its own), but both have an earthy tone that stands up well to strong red meats. And in addition to being a great flavor match, I thought the provincial France/Belgium combination to be somewhat fitting.

To the beef was added some flour and the wine to make a gravy, and here's where the Monty and Julia script really went off the tracks. Riesling took the place of the burgundy, and while the mixture stewed, the difference was noticeable. But after cooking for a while, the scent of the wine burned off, and into the pot went some sage and thyme, as well as the mushrooms, onions and bacon.

While this mixture simmered, I quickly threw the soft egg noodles into a pan with a lot more butter. (And yes, I'm fairly certain that Dan got a kick out of the phrase "threw the soft egg noodles".) Those noodles were then plated and topped with the beef mixture, as you saw in this articles first picture.

Dessert was a plain cheesecake topped with whipped cream and raspberries. It was served with a glass of Lindemans Framboise Lambic, a raspberry beer that is also from Belgium. The lambic is extremely sweet, a characteristic that makes it a perfect match for less-sweet, creamy desserts. It's worth storing away that Lindemans is the perfect introductory brew for dates unaccustomed to ordering beers.

Now on Tap: Raison D'Etre

2009-12-05T16:15:00.002-06:00

Raison D'Etre

Brewer: Dogfish Head, Milton, Delaware, United States

Style: "A deep mahogany ale"

ABV: 8.0%

A few years back, Esquire magazine named this the best beer in America. It's certainly one of the more ambitious, as this beer is brewed with Belgian sugar beets and green raisins, a selection of ingredients that should not come as a surprise to anyone familiar with Dogfish Head's methods.

Raison D'Etre starts of sweet, with the flavor of brown sugar the initial note. There is a malty feel to most of the drink, with the taste of raisins coming on towards the end. All of this expected and altogether tasty, but the closing - a wash of dryness that you'd associate more with a wine than a beer - might be off-putting to taste buds not accustomed to their beers sticking around longer than usual. This is a beer for port drinkers.

I really wanted to love this beer. Other Dogfish brews are among my favored drinks, and the unusual selection of ingredients had piqued my interest. I'm not sure what I expected Raison D'Etre to taste like. Maybe I was expecting something a lot sweeter than what I got. And while I can't withhold points because it didn't meet my unstated (and unsolicited) expectations, it's not a beer that I will frequent. Even so, it's worth trying, if only for the appreciation of the craft.

Rating: 6.5

Recommended with: Since I expected something sweet here, I would suggest that this drink be enjoyed with what it's missing: how about some green grapes and almonds, or going the other way, some black olive tapenade on French bread toast?

Now on Tap: Imperial Stout

2009-11-23T23:31:00.001-06:00

Imperial Stout

Brewer: Samuel Smith Brewery, Tadcaster, Yorkshire, England

Style: Russian Imperial Stout

ABV: 7.0%

Regular beer drinkers and readers of this space should immediately register the qualifier "imperial" with meaning "more alcohol", and Samuel Smith's version is no exception. However, what is uncharacteristic of this style and drink is the smoothness. For certain, hints of chocolate and coffee are present - as much should be expected with any decent stout, imperial or not - but this one is has a palette that is surprisingly refreshing as well.

Having first opened its doors over 250 years ago, Samuel Smith's is Yorkshire's oldest brewery. Sam Smith's (as it is locally referred) is probably better known States-side for the excellent Oatmeal Stout. The company's Bitter, a traditional British-style pub ale is also very good, as are the organic beers, a trend that finds Samuel Smith among the pioneers.

Rating: 7.0

Recommended with: Most of the time, I would suggest a chocolaty dessert to accompany a drink as dark and sweet as this one, but I think a reversal is in order. Due to its aforementioned smoothness, I think this drink would pair well with a salty appetizer, such as calamari served Rhode Island style.

Eats: Toro Burger

2009-11-23T13:21:00.002-06:00

My first trip to Toro Burger (2609 N Mesa St, El Paso, Texas) consisted of these three drinks: Dogfish Head 90 Minute IPA, Brooklyn Lager and Young's Chocolate Stout (for dessert)*. This was a long awaited visit for me, having passed by the place numerous times and it coming recommended by friends just as often. Two of those friends joined me on this visit, providing the necessary third component of a worthwhile dining experience for this reviewer.

*As far as introductions go, that's an opening gambit along the lines of "Smells Like Teen Spirit/In Bloom/Come as You Are".

The menu lists house-created burgers, a roster of fried sides, some salads and milkshakes. Of course, if so desired, you can construct your own burger, selecting from a variety of cheeses, sauces and toppings. I went with the Green Chile Burger*; angus beef topped with a mass of chilés and onions. Along with a pile of sweet potato fries, mine was a more than substantial meal, the heat of the peppers just enough as to not overpower the savory and fruity flavors. Most satisfying was the actual taste of beef - too many places serve up frozen patties that taste like a hamburger but hardly like actual meat; Toro's burgers are robust.

*My dinnermates enjoyed the Veggie and Ultimate Blue Crab, neither of which actually feature hamburger.

The layout of the restaurant is of the nouveau American bistro variety: lots of metal, loud music and multicolored lighting for a purposefully cramped, urban feel. When seated inside, it's a nice look, but the outside seating, unfortunately, rests directly next to the parking lot and only a few yards from a major road. The appropriateness of the décor within context means a lot more to me than the actual aesthetics, so in that sense, Toro Burger's design works in spite of the stripmall location. Moreover, between the grub, drinks and company, the Toro Burger experience is on that I certainly would like to revisit.

(Photo via.)

Now on Tap: Carlsberg

2009-11-16T21:34:00.006-06:00

A Brief Overview

Carlsberg was founded in 1847 and, even in comparison with many other famous breweries, has an incredible history. J.C. Jacobsen named the company after his favorite son, Carl, and, while that is a cute story, it has absolutely nothing to do with the beer other than its name. The Jacobsens took their beer seriously, building an impressive chemistry department that benefited the beer world as well as the scientific community. The yeast used to brew pale ale was discovered by a chemist working for the company in 1883, Emil Hansen, and was named Saccharomyces carlsbergensis. The idea of ph (the measure of acidity or basicity) was also a product of the Carlsberg chemists.

J.C. Jacobsen was an incredible philanthropist and a hell of a brewer. He industrialized the art of beer making in Denmark, building a powerhouse (number 4 in the brewing world) that fueled his other personal interest: art. His collection grew to the point that, at his death, it became its own museum: The Ny Carlsberg Glyptotek. The brand name is also famously attached to Liverpool F.C. in the Premiership, serving as the shirt sponsor since 1991.

Some Thoughts on Design

The green bottle and distinct script of the logo makes Carlsberg an easy beer to spot in the beer aisle. Their self-deprecating and amusing tagline, “probably the best beer in the world,” was created in the early 70s and was originally voiced in commercials by Orson Wells.

My Experience

I drank it straight from the bottle while playing cards with my wife. A pale lager, the beer has a nice aroma, grainy with a good mix of malts and hops. I like the taste as it hits the mouth, a crisp, smooth, drinkable beer, with a light bite to the sides of the tongue. This is what I imagined beer would taste like before I tasted beer. I drank two that night, enjoying both, especially the end of the second one, as I am a lightweight and get tipsy quickly.

Final Thoughts

Carlsberg is a good drinking beer. Easy to drink with almost anything, including cheeseburgers and fries. Excellent experience.

Rating 8.7

Recommended with: Whataburger.

Now on Tap: New Belgium 2 Below

2009-11-10T10:31:00.003-06:00

2 Degrees Below

Brewer: New Belgium Brewing, Fort Collins, Colorado, United States

ABV: 6.6%

You know the New Belgium flavor. Every beer the company makes has it, whether it's the slightly-there taste in 1554 or the dominant flavor as in Fat Tire, every New Belgium beer has that sweet-to-sour mouthfeel with that bitter-yet-malty finish. Most certainly a positive distinction, a trademark of sorts that comforting for fans of their beer and inviting for newcomers.

2 Degrees Below, NB's winter ale, is not immune to this characteristic. And thankfully so, because it's the prefect characteristic for a cold winter's drink. While most winter warmers get that distinction because of high alcohol levels that make the beers operate more like ports or aperitifs that usual brews. The end of the glass still offers a nice boozy feel, which for long nights in, is perfectly acceptable.

Rating: 7.2

Recommended with: A few days ago, I mentioned that I was enjoying a glass with a slice of pumpkin pie. That worked splendidly. I would think that a similarly-themed seasonal dessert, like spiced pears, would pair (sorry) just as well.

Now on Tap: Arrogant Bastard Ale

2009-11-05T10:06:00.006-06:00

Arrogant Bastard Ale
Style: Ale
Brewer: Stone Brewing Company, Escondido, California, USA
ABV: 7.2%

When people ask me what kind of beer I like, this is usually what I describe. Not by name, but in color (dark amber, nearing brown), froth (thick, creamy head), flavor (sharp and hoppy) and alcohol (a healthy 7.2% abv). I would simply tell people that I like beers like Stone Brewing Company's Arrogant Bastard Ale, but I'd soon grow tired of the two most likely responses: 1. What's that? 2. That's appropriate. Although I've never considered this particular beer to be my favorite, stylistically speaking it's as good a representation of my tastes as anything.

Arrogant Bastard comes in a larger than usual serving - 22 oz. bottles - that is sizable enough for two people to each have a glass. Stone's signature gargoyle graces the front of the container, and on the back is written a warning of sorts: "This is an aggressive beer. You probably won't like it."

That's actually a pretty considerate proviso. Arrogant Bastard is almost all hops; it doesn't have much of a flavor profile, although there is a hint of sweetness towards the end that takes a little bit of the bite off. If you're still interested, check out the beer's website; there is a list of distributors that will ship the beer to your door.

For certain, beers come stronger and harsher - such as Stone's Ruination IPA - but I can't say if there's a more accurate beer. For my tastes, at least.

Rating: 9.2
Recommended with: You probably want a food that will stand up to the sharp flavor of Arrogant Bastard, which is a conflicting task because AB is a heavy drink - nearly a meal in and of itself. But you gotta eat, and I think there are two ways to go with this one: either a hearty meal like an open-faced pot roast sandwich or something less dense but with a kick, such as a peppercorn-encrusted pork chop.

Now on Tap: Anchor Steam Beer

2009-11-02T10:25:00.006-06:00

Anchor Steam Beer

Style: steam beer

Brewer: Anchor Brewing Company, San Francisco, California

ABV: 4.9%

The "steam" in Anchor Steam Beer might refer specifically to any number of processes, effects or looks, but more generally, the word connotes beer made in California starting in the mid-nineteenth century. For a beer with such a beautiful amber color, Anchor Steam is surprisingly and welcomingly refreshing. There's a slight hop to it, but the overwhelming sensation is the soft foaminess that sustains throughout most of the glass. I always assumed that the ever present effervescence was what "steam" referred to, now I imagine that the foam swishing around the glass might recall the look of the Pacific crashing on the rocks in the sunset.

The flavor notes are all over the chart, with different sets of taste buds evoking such diverse savors as caramel, honey, cinnamon, citrus, toast, pine and biscuit all chased with a slightly bitter finish. All of these combine in a drink that is appropriate at any time of the year, with almost any dish. This particular pack was enjoyed with a batch of my homemade chili. My chili is usually thick and spicy, so a refreshing beer like Anchor Steam is a perfect offset.

Anchor Steam is a terrific intro beer for drinkers who would like to move towards away from traditional pilsners and into the areas of more dominant hops and malt. Further exploration into the Anchor family of beers should lead you strait to the Liberty Ale, and if you can find it, the annual Christmas Ale, which in spite of its ever-changing recipe, has never been know to disappoint.

Rating: 8.7

Recommended with: The spiciness of the chili had a tendency to overpower the spectrum of flavors, so I'd recommend a dish with a more delicate food. I would think that a flaky white fish, nicely fried and salted with chips, would make a good pairing.

Now on Tap: Stella Artois

2009-10-29T14:11:00.010-05:00

A Brief History

According to Stella Artois website, the company began brewing in Leuven, Belgium in 1366 in a brewery called “Den Horen.” Sadly, this brewery was destroyed in World War I and the current version of Stella Artois was brewed as a Christmas beer in 1926. The brew sold so well that the company made it available year-round. It proved to be incredibly popular especially in United Kingdom. Unfortunately, it earned a reputation as a beer that triggered aggression (earning it the nickname “wife beater”) due to its slightly higher alcoholic content (5.2%) than other beers. To counter this, a light beer is now served under the same label to lower concerns in the UK.

Some Thoughts on Design

The current label was designed by David Taylor of Taylorbrands, featuring “anno 1366” across the top of the label and “Leuven” across the bottom. Between the two is a horn, a reference to the original brewery. It’s clear from the packaging that Stella is angling to be the beer that sophisticated beer drinkers drink. And that packaging seems to be paying off as Stella Artois is the most popular Belgian beer in the world. Interestingly enough, it is not the number one beer in Belgium, beat out by Jupiler.

My Experience

The packaging makes for a fancy looking bottle display. Wrapped with paper all the way to the bottlecap, I couldn’t help but think that it was Christmas and Santa had flown all the way from Belgium to deliver this one. Upon opening the bottle, a nice head was generated, but quickly dissipated. The smell was nice and mild, exactly what I had expected. The taste of the beer was nothing impressive, though there was a light stinging aftertaste on the back of the tongue, which passed quickly. The bottle was easily consumed, paired with a bowl of soup (not sure if that would have been recommended, but it was supper). It’s not a bad drink, just nothing spectacular.

Final Thoughts

If I only used one word to describe the beer, I would use “mild,” though I would be tempted to use “bland.” There’s nothing exceptional about Stella Artois except the packaging. A feast for the eyes, boring on the tastebuds.

Rating: 6.7

Recommended With: Soup, why not?

News: InBev bids $46 billion of AB

2008-06-11T16:26:00.002-05:00

Yes, that's billion with a b.

According to MSNBC

Now on Tap: Chambly Noir

2008-06-08T10:40:00.003-05:00

Style: Black Ale Brewer:Unibroue, Chambly, Quebec Web Alcohol: 6.2%

This past Saturday night, for the first time in almost seven years, I sat down with my own bottle of an Unibroue beer. Lately, anytime I popped open one of my familial company's beers I would be sharing with someone else, or I would have one of those single-serve bottles from those little four packs. But I'm the only one in my house that drinks beer, so the large, corked, bottle was all up to me.

This was the first time I have seen Chambly Noir, out since 2005. The first thing I noticed about the drink is the familiar Unibroue bouquet; at this point I could recognize the smell blindfolded from a mile away. There were flavors of coffee beans and the slightest hint of peppering. Like most of the beers from this company, there is very little hoppiness. In fact, the Noir is pretty sweet, but not overbearingly so, like a fruit beer. This trait paired especially well with the perschutto as each worked to heighten the sweetness of the other. (All I needed to make the meal complete was some cheese and a chopping block.)

Rating: 8.1
Recommended with: cold, smoked meats

Review: Wailua Wheat

2008-06-04T18:09:00.003-05:00

Style: wheat ale/fruit beer
Brewer: Kona Brewing Co. Location: Kailua-Kona, HI
Web
Alcohol: 5.4%

A "Limited Release" offering from my favorite brewery to visit, Wailua is billed as a "Wheat Ale brewed with Passion Fruit." This time of year it seems that every mircobrewer attempts to mix some sort of regional fruit into at least one of their beers.

This one pours into the glass with a bright yellow color, and it's most dominant flavor characteristic is its tartiness. It's a little overbearing, in fact. For my second bottle, I forgot about the glass and just tipped it. Much better. Drinking out of the pint pretty much eliminates all aroma and flavor of passion fruit, but taken straight from the bottle, it's a much more enjoyable drink.

Rating: 6.1
Recommended with: ice-cold sushi rolls, heavy on the avocado

New: Samuel Adams Summer Mix Pack

2008-05-31T17:54:00.005-05:00

Last year I took a sip of Saranac's 12 Beer of Summer. Not to be outdone, Samuel Adams has been releasing seasonal-based mix packages, and while less adventurous than Saranac's it's still a nice little collection they've got for themselves this summer.

There are six beers in the pack: Boston Lager, Boston Ale, Cherry Wheat, Pale Ale, Summer Ale and Hefeweizen. I don't want to give any of them a full judging yet; Samuel Adams beers never taste good in Texas. Perhaps it's the shipping. Maybe they save all the good batches up north for themselves and send all the duds down here they way Texas does with [comment removed by HEB].

Now on Tap: Old Rasputin

2008-05-27T17:55:00.005-05:00

Summer has all but arrived, and you know what that means - more time to write and drink about it. This past weekend I made a short trip to Austin, and as usual, I've got some nice brews to show for it.

* * * * * *

Style: Russian Imperial Stout
Brewer: North Coast Brewing Company
Location: Fort Bragg, CA
Web
Alcohol: 9%

Old Rasputin is the Mark Spitz of the beer world: more gold medals than knows what to do with, but 99.9% of the public couldn't pick him out of a crowd (and less than 50% probably even know the name). Given the amount of praise heaped upon this drink (see above link for some examples, or check out Barley Vine, a Houston-based beer blog), it's high time I gave it a try. Before this past Saturday, I had yet been able to find the beer in-store.

The beer itself is extremely dark - among the darker I have ever seen, looking quite like an espresso. There is some great flavor complexity here, and they are that which you'd expect from a stout: mainly, coffee and chocolate. Neither is overpowering, though, instead the roasted flavor is the one that carries throughout most of this smooth drink. And let's not forget the "imperial" tag, which carries with the high alcohol content that makes the drink rather unsuitable for dessert accompaniment. Instead, Old Rasputin is an apertief in and of itself.

All of that is to say that this beer is pretty spectacular, worthy of the lot of accolades.

Rating: 9.6

Gol!

2008-04-24T19:07:00.001-05:00

Sorry about the dry spell. Fill up on the 2008 World Beer Cup Winners until I can post something meaningful (or at least something new).

We're number 14!

2008-02-11T22:32:00.000-06:00

Thanks to the wonderful folks at Wikipedia (That's you!), here is a list of countries of the world, ranked by per capita beer consumption.

I've always kind assumed it, but I never realized to the extent of the matter: I drink a lot more beer than the average American.

[Thanks, also, to Deadspin and Dave Barry]

Review: Hallertau Imperial Pilsner

2008-02-10T15:43:00.000-06:00

Style: American Double / Imperial Pilsner
Brewer: Boston Beer Company
Location: Boston, MA
Web
Alcohol: 8.8%

First, a little back story. My wife and I were driving all over McAllen looking for a place to eat; a quick place that we hadn't eaten at, or at least in a while. As typically happens, we were at that point where hunger overcomes the rational ability to make a decision. We narrowed it down to two places: Fresco's and Mama Mia's. The former was packed to the brim so we headed down Tenth Street towards Mama's. And then without more warning than a billboard I happened to spy, we noticed, on the corner of Tenth and Business 83, the new Feldman's Market Center. We stopped in for a quick look-see before dinner.

There are a number of Feldman's in the RGV each with your typical frat-house liquor selection. The beer selection varies from store to store, as does the quality of the wine. Some stores carry cigars. Market Center, however, strives to be one of those high end imbibers that you tend to only find in more forward-thinking cities, like Austin, New York or San Fransisco. With that in mind, Market Center is exactly what you'd expect a Valley interpretation of that sort of store to be. Very good, but still with flaws.

The wine selection is impressive, as is the cigar room. The beer selection is already the best in the RGV, and the short deli menu offers a wonderful selection of cheeses, meats and expensive appetizers. We had a couple of the sandwiches (sorry, Mama's), "the Man" (a stacked, high end chicken, ham and cheese) and a tuna sandwich made with (gasp!) fresh tuna meat (or, at least, not canned). There is also a quaint foodstuffs section (to cover the "Market" part, I suppose). And oh yeah, the liquor selection is ridiculous. Not for variety, but for volume; it seems like most of the store. Of course, all this adds up to many potential return trips for yours truly, and many new possibilities for the Beer Journal.

The first pack I pulled out of the cooler, the first time I'd ever seen this beer in person in fact, was Samuel Adams Hallertau Imperial Pilsner. The label also read, "An Intense Hop Experience", which regular readers of this site know all but sealed the deal. This Imperial Pilsner is listed under Sam Adams's "extreme beers" classification. The name Hallertau refers to the type of hops used, Hallertau Mittletruck from Bavaria, Germany.

True to it's label, the copper-colored HIP is absolutely loaded with hops. I expected this to mean a sharp, biting bitterness, but that is not the case. Instead, that beer and bouquet alike have a flowing taste, taking some off of the top but remaining pungent and (let's face it, repulsive) to those not accustomed to hoppy beers. This all combines to make HIP a vary drinkable beer, even for more than one per sitting. (The 8.8 would have different ideas, though.)

The Stats:

Feldman's
Food: 8.4
Beer: 9.1
Atmosphere: 7.6

HIP
Rating: 8.9

Other Reviews:
The Monitor (store)
Boston Geek (beer)

I did Dallas

2008-02-07T21:12:00.000-06:00

Long over due, for sure. I'll catch you up as best I can.

A little over a month ago David, a coworker/drinking buddy of mine, took a weekend trip to Dallas to catch a Mavericks game and enjoy some fine food and drink. While there, we met up with another good friend and Fort Worth resident, Siraham, who served as our de facto concierge. Over the course of three days, we were lucky enough to visit three not-too-different fine eateries. Well, four if you count the HEB Central Market on Lover's Lane, which I do, so let's start there.

Unlike the generic, poor people HEB's that we've got in the RGV, Central Market puts its emphasis on better, higher quality foods and drinks. Organic foods, specialty meats, fresh breads, exotic fruits and rare cheeses surround extensive wine and beer selections. Sure, the whole swath is certainly more expensive than your typical grocer, but that's to be expected. You get quality for the extra cost. The coup de grace of the Market is their deli counter, replete with specialty dishes ranging from pan seared tuna to cranberry couscous. For under $10 you can get a delicious and filling meal; so long as you don't mind eating in a supermarket.

Next on the list is the Flying Saucer Draught Emporium in nearby Addison. The Saucer is a German styled beer garden with an extensive drink selection. Almost as impressive was the meat and cheese platter; I chose the pairing of Black Pepper Salami and Comte Gruyere. The tray was decorated with olives, grapes and almonds, all to help create a variety of flavor combinations. My only problem with the Saucer is that it's certainly more "bar" than pub, and by ten o'clock it was over-flowing with a meat-market type crowd.

Providing a similar selection (right down to the meat and cheese plate), was the Idle Rich Pub, and Irish pub McKinney Ave. For those unfamiliar with Dallas, McKinney is the yuppie corner of the city. Don't get me wrong, there are plenty of wonderful places to eat and see in that part of town, but make no mistake, money does all the talking. The scenery inside the bar, however, was much better. Idle's appetizers were delicious and the knowledgeable staff helped us maneuver our way around the very impressive menu. Something about staring at a
list twelve pages long really takes the ambition out of even the most condescending of pallets. Remember: it's always ok to ask for help.

With a taste for Ireland on our minds, we jaunted over to Trinity Hall Irish Pub, where we ordered pint after pint of the Isle's favorite son, Guinness. As luck would have it, or not surprisingly at all depending on how you look at it, the gentleman lofting the traditional Irish folk songs hailed from Taunton, Massachusetts, nearby the original hometown of the Beer Journal. Further, another of the pub's patron's had just moved down from Quincy (MA), and was more than willing to sling the stouts with the singer, your's truly and my traveling party. To be honest, I was a little past the point of objectivity by the time I got there. Still, it's hard to screw it up when you start with the perfect formula.

The bad news? Dallas is some eight and a half hours from the Rio Grande Valley. The good news? the next trip to Dallas comes in June.

The stats:
HEB Central Market
Food: 9.8
Beer: 9.0
Atmosphere: 7.0

The Flying Saucer
Food: 8.1
Beer: 9.2
Atmosphere: 7.5

Idle Rich
Food: 7.4
Beer: 9.6
Atmosphere: 8.7

Trinity Hall
Food: N/A
Beer: 9.0
Atmosphere: 9.9

Favorite Holiday Beers

2007-12-24T14:33:00.000-06:00

When I say "holiday", I primarily mean Christmas, but these beers can and should be enjoyed whatever your winter celebration. Most holiday beers vary their recipe, or at least their batch, from year to year. As a result, there is a welcome inconsistency with each new calendar. While I always prefer my beers served the American way, that is, cold, each of the brews on this list have a bit of spice or an extra push of alcohol: both suitably will warm you up this season. Here are ten suggestions for your Christmas, Hanukkah, Kwanzaa, Winter Solstice, New Year's or whichever festive occasion you've got on the docket for these cold, winter months. Why six? These are the only ones I know!

10. K-9 Cruiser Winter Ale by Flying Dog Brewery (Denver, CO)
Style: Dark and malty ale
Alcohol: 6.4%
The beers of Flying Dog are at their best when kicking you in the teeth with excessive hops. This is not one of those cases, but hey, it's got a dog on the label! And it's snowboarding!
9. Winter Wheat by Middle Ages Brewing Company (Syracuse, NY)
Style: Wheat beer
Alcohol: 6.3%
You don't usually find light wheat beers on the December shelf. This drink warrants mentioning simply for that.
8. Winter Welcome Ale by Samuel Smith Brewery (Tadcaster, Yorkshire, England)
Style: Winter warmer
Alcohol: 6%
Very similar in look and flavor to other brown English ales. Nothing specifically holiday about it, other than the packaging.
7. Noche Buena by Moctezuma (Monterrey, NL, Mexico)
Style: Munich dark lager/bock
Alcohol: 4.8
Traditionally, this beer is meant to be had on Christmas Eve. It is made by the same Mexican brewery that does Sol and Bohemia, this dark lager bears the traits of the same German settlers of northern Mexico, south and central Texas.
6. Winter Waissal by Saranac (Utica, NY)
Style: Spiced Ale
Alcohol: 5.9
I've waxed poetic before about Saranac's more than solid run of beers. Here is another one for the list.
5. Christmas Ale by Saint Arnold Brewing Company (Houston, TX)
Style: Spicy ale
Alcohol: 7%
The Saint Arnold beers are rather under-appreciated in the world of microbrews. Doesn't help that they stem from a state that positively loves its mass-marketed pilsners. Worth your dollar, though.
4. Samuel Adams Cranberry Lambic by Boston Beer Company (Boston, MA)
Style: Fruit beer
Alcohol: 5.9%
The first one is damn tasty, the second a bit sweet, the third very sweet and every successive pint too much.
3. Old Fezziwig Ale by Boston Beer Company (Boston, MA
Style: Spicy dessert beer
Alcohol: 5.6%
Not a beer you would have with dinner, but a fine accompaniment to a thick holiday dessert.
2. Anchor Christmas Ale by Anchor Brewing Company (San Fransisco, CA)
Style: Spiced beer
Alcohol: 5.5%
The poster child for a seasonal beer. Every year, the recipe changes so that no two vintages are the same. To coincide with the flavor, Anchor alters the label each time - not too much, though. It's still recognizable as an Anchor in flavor and on the shelf.
1. Celebration Ale by Sierra Nevada Brewing Company (Chico, CA).
Style: Winter Ale
Alcohol: 6.8%
Not just my favorite holiday beer, but one of my more beloved brews altogether.

So what'd I miss?

Review: Full Moon

2007-12-06T20:06:00.000-06:00

Style: Abby Ale
Brewer: Blue Moon from Coors Brewing Company (MolsonCoors)
Location: Denver, CO
Web
Alcohol: 5.6%

There is a wonderful copper color at it's base but the snowy white head that unfortunately runs off rather quickly in a pint of Full Moon. It carries the moniker of "Winter Ale" and, true to its name, is available only during and late fall and winter months.

Despite its seasonal name, it actually tastes a lot like a dunkel, a beer I more closely associate with the fall and Oktoberfest (pretty much the only time I drink the stuff). There is a certain sharpness to Full Moon, not a pale ale bite; this one probably comes from the alcohol. There is also a slight taste - I kid you not - of anchovies.

This isn't to say that Full Moon is then bad, it's just that I was expecting a different flavor for a winter drink. Season beers work best when their flavors conjure up images and senses that one would associate with the certain occasion. Pete's Wicked Strawberry Blonde does this. Samuel Adams Summer Ale used to. Full Moon, however, brings to mind very little of the winter interval. Unless, of course, you count the bottle, which has a nice, snow capped log cabin, shaded - of course - in the company's light blue.

It seems that most microbrew aficionados take particular pride in badmouthing the larger, American brewers, and for sure, I've dolled out my fair share of criticism, both in person and print. However, there's got to be something positive to say when these giant corporations use their resources and reach to distribute smaller, tastier and more interesting beers that normally would never have a national audience. Even when the specialty brew gets the large tank, mass appeal treatment, I can still certainly appreciate the provided variety.

My Rating: 6.2

Other Ratings:
ratebeer
Beeradvocate

Review: Samuel Adams Cream Stout

2007-11-17T16:51:00.000-06:00

Style: Cream Stout
Brewer: Boston Beer Company
Location: Boston, MA
Web
Alcohol: 4.69%

The Samuel Adams Brewmaster's Collection is an interesting bunch. One of the five classifications of the Boston Beer Company's beers (along with Light, Seasonals, Extremes and the flagship Lager), the Brewmaster's Collection of beers seems to exist as an excuse to make the variety's of beer that the company normally wouldn't. More to the point, it allows the BBC to experiment with styles that aren't traditionally American, such as Scotch Ale, Hefeweizen, Porter, and this one, a slightly chocolaty brew that is too sweet and too bitter to play roles traditionally assigned to stouts.

Normally, I would order a pint of stout to accompany shellfish, particularly shellfish that is fried and served in a cardboard box. Or, instead of a coffee, I will order a stout along side my chocolate dessert. However, Sam Adams's version of the Irish staple is too sugary-sweet to work well alongside fish 'n chips, but it's also too bitter at the finish to really work well with a slice of chocolate cake. What's left is a drink that calls for an unconventional pairing. The Sam Adams website recommends a soft cheese, like a brie, which would probably play well off of the texture of the Cream Stout, a feel that mirrors the drink's name. Along with the traditional stout pairings, the site also recommends apple pie. I would suggest a light meat with a heavy spice, such as seasoned pork chops.

Rating: 6.8

Now on Tap: Stone IPA

2007-10-13T20:10:00.001-05:00

Style: India Pale Ale
Brewer: Stone Brewing Company
Location: Escondido, CA
Web
Alcohol: 6.9%

I've gone to good lengths to rank and file my affinity for hoppy pale ales, but there is always room for things new and worthwhile.

Not that I am at all unfamiliar with the Stone Brewery. By no means a recognizable, national brand, Stone's beers are primarily sold in unfriendly, 22 oz. bottles (although select kegs and sixers are available). This IPA is available in all three formats, although it most commonly comes in the larger bottle. I've never seen a commercial or advertisement for the brand, yet I have found it sold in any number of supermarkets and liquor stores wherever I have traveled.

Stone IPA is a prototypical west coast IPA, mildly malty and extremely hoppy with a bright amber color and a mouthfeel hinted with fruit. Their is a relatively high alcohol content, but it doesn't interfere with the drink's flavor. What's most distinctive about this beer, particularly as an IPA, is the initially sweet taste. This can probably be attributed to the aforementioned maltiness, but there is something different about it in this beer. Where as the malty/hoppy combination can sometimes leads to dryness, in this drink there's a great refresh that I would usually associate with a German beer (kolsch or hefe).

I haven't tried the Rumination Ale yet, but if it's an improvement upon this one (as suggested in most literature I have seen on the subject), I should get right to it.

Rating: 8.2

Review: BJ's Restaurant & Brewery

2007-10-06T19:10:00.000-05:00

Type: Chain, mass-market brewpub
Menu: Traditional American
Location: McAllen, Texas
Web
Beers: BJ's Brewhouse Blonde, Harvest Hefeweizen, Piranha Pale Ale, Jeremiah Red Ale, PM Porter, Tatonka Stout, Nutty Brewnette, seasonal brews

Originally started as a Chicago-style deep dish pizzeria, this Chicago chain switched it's focus to beer in 1996 for it's Brea, California store. Along with the palatable South Padre Island Brewing Company (review forthcoming), BJ's stands out among a sea of family-themed chain restaurants in the Rio Grande Valley. Located just off of the Ware Road exit in McAllen (in front of the new Convention Center and Barnes and Noble, right next door to the future P.F. Chang's), BJ's is the first phase in the evolving McAllen marketplace.

The beers are better than most chain brewpubs, but none of them blow you away. At least BJ's makes up for its lack of distinctiveness with a honest variety. Of the beers, the Brewnette is the most memorable and best-suited for the menu that retains an emphasis on pizza, right down to the dessert Pizzookie, a monstrous cookie topped with ice cream that tastes a heck of a lot better than I just described it.

This is not to say that BJ's offerings are entirely typical. Aside from the numerous pies, BJ's has a decent amount of sandwiches, burger, salads and pastas. The main course meatloaf, pot roast and fish tacos are all very good, the former two also available in smaller-portioned open-faced sandwiches. The sides fit nicely; in what can be read as both a compliment and a complaint, my wife commented that next time she'll forgo the entire meal and just order the delicious steamed vegetables.

The real gem of the BJ's menu are the appetizers. While there is a selection of the common (potato skins, chicken wings, spinach artichoke dip), BJ's offers their own unique takes on some lesser-found starters. Sliders (mini cheeseburgers), chicken pot stickers and lettuce wraps all get the individualized treatment. The Official Beer Journal favorite are the avocado egg rolls. Any of you that have tried to cook with avocado know the difficulties: cook too little and it remains cold and hard; cook too long and it turns to mush, completely losing its desired, natural texture. BJ's solves both of these problems with its rolls, which are cooked quickly at a high temperature. Throw in the thick and dark, sweet and spicy sauce, and you've got yourself the pinnacle dish on the menu.

But the best aspect of the BJ's in McAllen is neither the food nor the beer: it is the symbolic upswing that it represents, a move away from the recycled line of Chili's Applebee's and Olive Gardens that litter this region. As with any new restaurant in the Valley, there seems to be a perpetual waiting list; that will surely die down. As with any restaurant in the Valley, the service tends to be rather slow; that might never change. Hopefully, neither setback will lead to closings.

Beer: 7.4
Food: 8.1
Atmosphere: 7.8

Book Review: Ambitious Brew

2007-07-31T11:57:00.000-05:00

Ambitious Brews: The Story of American Beer is the third book written by Maureen Ogle, and the first, as the title would suggest, that piques the interest of the Beer Journal. In it, Ogle attempts to chronicle our nation's history of commercial and marketed beer. There are short mentions of independent brewers, microbreweries and home brewing, but make no mistake about it: this book is primarily about the big names. Specifically, we are treated to the familial and company histories of the Anheuser-Busch, Pabst and Miller. Starting in the 1840's and progressing along a time line that mirrors the most notable dates in United States history (the Civil War, the Great Depression, Prohibition, both World Wars, etc.), Ogle tells the tale of the cultural, political and social importance and influence of our favorite drink.

Most subject-specific histories tend to be just that and this author follows suit, constantly giving the reader the reoccurring impression that beer didn't just play a part in this nations history, it damn-near formed it. For instance, why did Coca-Cola and other soda brands become so popular? If you are to believe Ogle, it's because during Prohibition, Americans had to find something new to drink.

As mentioned earlier, Ogle focuses mainly on the two giants of early American brewing, not even mentioning Coors until the 1970's. And outside of a few sections covering Sierra Nevada and Boston Beer Company, smaller - and let's face it better - brewers are hardly mentioned. For that matter, any mentions as to what makes a good beer (or not) are absent. Also missing is much of the litigation against the industry; I understand that Ogle is attempting to paint beer in a positive light, but how can you provide an objective history and not talk about the numerous ill effects of drinking?

What is present is an abundance of hands-to-paper research, particularly of American brewing's early days, research that can't easily be done online, and for that, Ambitious Brew is probably the cumulative standard-bearer of its kind. But that also makes the book's read a front-heavy one: as far as beer books go, it's very good; as a history, it's lacking.

Rating: 7.8

Ogle, Maureen. Ambitious Brew: The Story of American Beer. Harcourt, Inc. New York, NY: 2006.

Review: Saranac 12 Beers of Summer

2007-07-13T21:52:00.000-05:00

Brewer: Matt Brewing Company
Location: Utica, NY, USA

Many medium-sized breweries (Boston Beer Company, Sierra Nevada) offer packaged variety packs of their seasonal beers. Saranac's summer pack showcases six brews that are light in both color and mouthfeel. Three are German in influence, one British, one Belgian and one American. Furthermore, each one has a relatively low alcohol content, making them ideal for hot summer afternoons. Of course, I had to buy this pack in Massachusetts and personally drive it to Texas, but whatchagonnado. Here's the rundown of the pack's roster, with brief reviews for each.

Name: Kolsch
Type: kolsch
Alcohol: 5.0
German offerings such as this one are usually more commonly associated with autumn, but Saranac's version of the kolsch-style beer is crispy and fast-moving. Sure, there is a little bit of a sour finish, but most of the drink is fresh and light and quite enjoyable.
Rating: 7.1

Name: Belgian White
Type: uh... Belgian white
Alcohol: 5.3
The first thing that strikes the drinker of Saranac's Belgian beer is the pleasant bouquet of... marshmallow. Seriously! Floating particles of something or other give the beer a cloudy look, but these do nothing to detract from the taste which is airy and sweet.
Rating: 7.9

Name: Hefeweizen
Type: ok, so the beers aren't too creatively named...
Alcohol: 5.6
Oddly, the German wheat beer is one of the more darker brews in the pack. The Hefe certainly looks the part of a real hefeweizen, and for the most part tastes like one, too. The ending, however, lacks the banana-taste of many successful drinks of this kind, instead its close is conspicuously absent. There are certainly better hefes around.
Rating: 6.5

Name: Summer Ale
Type: herb and spice ale
Alcohol: 4.7
More heffe than the Hefe, (sorry), with solid a taste of wheat that bucks the traditional ale design. Words like "fresh" and "crispy" keep popping up in my mind, and the drink embodies both of those qualities perfectly.
Rating: 7.4

Name: Golden Pilsener
Type: American-style pilsener
Alcohol: 5.1
Normally, the phrase "American-style pilsener" would send me running for the hills; long gone are the days of keg stands and "drinking to get drunk". But to my delight and surprise, the Saranac Pilsener is pretty darn good. Compared to the Buds and Millers of the world, its damn-near fantastic. This is due to two things: 1. it doesn't taste like water and 2. it doesn't leave a sour aftertaste.
Rating: 6.8

Name: Pomegranate Wheat
Type: fruit ale
Alcohol: 4.7
I was equal-parts intrigued and confused by this beer. Buying a six-pack of fruit beer is practically suicide, they're normally waaaaay too sweet to drink in abundance (think Sam Adams' Cherry Wheat). This beer is not like that. In fact, the only remnants of fruit is in the bouquet of pomegranate (or starfruit, or guava, it's not like I know the difference). After the initial smell, however, the beer disappears into a wash of generic wheat beer. Saranac could have taken a bigger risk with this beer.
Rating: 6.0

Each beer in the Saranac 12 Beers of Summer Mix Pack operate as a affordable versions of similar beer types. (Except for the Pilsener, which beats the pants off of other American beers of that style.) While none of the beers are individually spectacular, the set works well for its variety and its seasonal appropriateness.

Review: Smokey Mountain Brewery

2007-07-02T23:04:00.000-05:00

Type: Non-chain, mass-market brewpub
Menu: Traditional American fare (burgers, pizza, etc.)
Location: Gatlinburg, Tennessee
Web
Beers: Mountain Light, Cherokee Red Ale, Thunder Road Pilsner, Velas Helles, Black Bear Ale, Tuckaleechee Portor, seasonals, "Brewmaster's Specials"

When the location is listed as the foot of the Smokey Mountains, you'd expect a rustic, woodsy atmosphere and hardened patrons with discriminatory pallets. That's what I expected when I found the SMB online and planned a diversion of my summer road trip. But then I rolled into Gatlinburg, which can best be described as Walt Disney World for poor people, streets lined with tourist traps, mini golf and theme dinners. Crammed into a corner of one of the decorated strip mall parts is the Smokey Mountain Brewery. The father in me sees the nature-meets-commodity aesthetic making a great family vacation destination; the beer aficionado in me sees a missed opportunity.

It's probably not a good sign that the best part of the menu was the soft pretzel appetizer with cheese sauce. Not that this combination was an entirely novel idea, but it did work well, as a sort of permanent Oktoberfest. Predictably, the rest of the meal was rather plain.

Sadly, the brews follows suit. Rather than crafting original, singular beers that match the aesthetic of the mountains, not to mention the drinks' names, SMB seems to be using Mr. Beer-type mixes for their beers, placing the image of the brewery before the actual product. I suppose this is the downside to microbrewing's increase in popularity - the breweries become run like business rather than crafts, so the product has to be designed to appeal to a mass audience. As a result, less creative risks are taken, and the overall product is cheapened.

Beer: 3.8
Food: 3.0
Atmosphere: 9.0/2.5 (Smokey Mountains / Gatlinburg)

Review: Old Salt Ale

2007-07-01T21:49:00.000-05:00

Style: American Pale Wheat Ale
Brewer: Harpoon Brewery
Location: Boston, MA
Web
Alcohol: 5.1%

Brewed exclusively for its Hub neighbor Legal Seafoods, Old Salt Ale is in actuality Harpoon's UFO Hefeweitzen, only made with an additional dose of fennel. It is served in a salt-rimmed pint glass (and lemon slice), which probably has more to do with the naming of the than anything particular about the taste of the drink. While this novelty is kind of cute, it does nothing to add to the drinking experience, and in fact, detracts from the flavor of the beer.

To that point, there is a citrusy flavor that goes along with the ale's lemonade color, as well as a bittersweet aftertaste that can be compared to licorice. I would like to say that I liked this beer more than I did; I love Legal and the other Harpoons, but unfortunately, this drink is a one-pint-er.

I imagine that this beer gets a lot of play, considering the restaurant's popularity, but even the brewery seems to know that it's a dud, not even mentioning it on their website. Forgo this drink for the original UFO.

Rating: 3.2

Review: Banana Bread Beer

2007-06-30T20:45:00.000-05:00

Style: British Ale
Brewer: Wells & Young's Brewing Company
Location: Bedford and London, England (respectively)
Web
Alcohol: 5.2%

Contained within the traditional Young's 568 ml "British Pint" bottle, Banana Bread Beer certainly smells like the mushy breakfast loaf that its name implies. Taste-wise, it's more of your dry, run of the fruit ale - that is, until the aftertaste kicks in, a flavor that once again imitates the titular food. The beer has a soft mouth feel, and in spite of an alcohol content higher than most ales, it does not easily weight the drinker down with a boozy taste or after effect. In spite of it's easy drinkability, BBB strikes me as nothing more than a novelty beer, one of those drinks that you buy just to tell people that you once had a bear that tastes like banana bread.

The Three B's is brewed and bottled by the combined Wells & Young's Brewing Company Limited, formerly two separate entities (Young & Company and Charles Wells Company), not jointly run. Surely more available in it's native England, I have only found this brew at one location, the HEB Central Market in Dallas, across 77 from the Highland Park neighborhood.

Almost logically, BBB is quite tasty when accompanied by a solid white cheddar, such as a Guinness-infused variety, which can also be found at the above-named Central Market.

Rating: 6.0

Big Things a Comin'

2007-06-30T20:35:00.000-05:00

I just completed a span where I traveled across the eastern United States, followed by a week in Dallas, Texas. As you can probably imagine, I did a lot of drinking during that time, sampling a variety of beers, from a variety of places. So prepare yourself for a number of updates in the coming days, in hopes of targeting and evaluating the afore referenced drinks and eateries. The reviews will not be chronological, instead I will write them as they come to me, cramming as many as possible into the next three days before traveling to Guanajuato, Mexico, where I will undoubtedly garner more research for this site. Cheers!

Favorite Pale Ales

2007-05-26T18:36:00.000-05:00

There's a running gag at my house: whenever someone asks how I want my coffee, the answer is always, "I like my chocolate, coffee and beer like I like my wife - dark and bitter". (For the record, she added herself to the list.) But it's still mostly true, I love my beers when they bite me back; the hoppier the better. Recently, I was challenged to name my favorite India Pale Ales. Well, I could probably only come up with ten to 15 that I've actually tasted, so I expanded the list to include all pale ales, whether intended for the Asian subcontinent or not.

Pale ales are best enjoyed with pizza and/or pasta dishes, but for my money the only occasions that don't call for one are the beer-specific holidays. Here are my top ten, in reverse order, of course:

10. Blind Faith
Magic Hat (South Burlington, VT)
Unfortunately, this beer is no longer in production. During its heyday, however, it was one of those treat beers. You know, the one's that you buy on pay day because a six pack runs about nine dollars?

9. Dead Guy Ale
Rogue (Ashland, OR)
Drinking this beer won't kill you, but it will render you unfit to perform even the most everyday of tasks.

8. Fire Rock Pale Ale
Kona Brewing Company (Kailua-Kona, HI)
An on-premises-only beer that I have only enjoyed once, along side a brick oven pepperoni pizza, this is the lightest brew of the bunch. Maybe I like it so much because I love where it's from. But that's OK, right?

7. Broken Halo IPA
Widmer Brothers Brewery (Portland, OR)
See the post prior to this one for a full explanation.

6. Red Hook ESB
Red Hook (Seattle, WA)
I happen to be drinking this right now. It could be a smidgen hoppier, and maybe a little less acidic, but other than that, it's fantastic.

5. Snake Dog IPA
Flying Dog Brewery (Denver, CO)
I was originally drawn to this company's beers because of their Ralph Steadman's illustrated labels. Fortunately for me (and I guess the company, too), the art is a terrific representation of the beers contained within.

4. Celebration Ale
Sierra Nevada (Chico, CA)
As the name and label suggest, this beer is perfect for the winter holidays, especially when taken straight from the (ridiculously expensive) keg.

3. Saranac India Pale Ale
Matt Brewing Company (Utica, NY)
Graciously affordable and smoothly delicious. I love the entire run of Saranac beers, and this one is the best of the lot.

2. Syracuse Pale Ale
Middle Ages Brewing Company (Syracuse, NY)
This is a near-perfect ale, in my mind. For those of you in the CNY area, try foregoing the usual happy hour in favor of a visit to the Middle Ages brewery. The free samples come with zero stipulations. (Other than bringing a designated driver.)

1. Hop Devil Ale
Victory (Downington, PA)
Sweet Jesus! This is the sharpest IPA I can recall, a beer that perfectly embodies all three terms implied by its (let's face it) cartoonish name.

Now on Tap: Broken Halo IPA

2007-05-19T14:55:00.002-05:00

Style: India Pale Ale
Brewer: Widmer Brothers Brewery
Location: Portland, Oregon, USA
Web: www.widmer.com
Alcohol: 6.0

Every once in a great while, a beer I haven't tried show up on the shelves of the local HEB. Even rarer, will this out of nowhere drink actually taste good. Broken Halo IPA, from Portland, Oregon based Widmer Brothers Brewery breaks (sorry) both of those molds. In fact, it might be one of the best beers I have ever tasted.

Ok, ok, so perhaps it's a little early (five glasses) into it to claim that, but I can already certify that Broken Halo is a drink that almost perfectly embodies what I look for in a beer: dark amber color, sharp hoppiness, no souring. In fact, the only thing that this beer lacks is a frothy head. In fact, it's pretty dead.

But that's more of an aesthetic quality, and what it lacks in presentation, Broken Halo more than makes up for in taste. Is it a perfect IPA? No, but it's a very, very good drink that is a perfect (if not spectacular) representation of its target type.

Beer Advocate Review
Beervana Review
Belmont Station Review

Rating: 8.6

Finally

2005-11-04T14:52:00.000-06:00

This evening marks the return of the single greatest annual event in the Rio Grande Valley: the McAllen Rotary Club's Oktoberfest. And while this year is going to have a lot more "oktober", and a lot less "fest", I'm sure it will be well worth the $20 ticket price. While I have some ideas of what to expect, I don't want to ruin the surprise for you or for me. Expect a full report some time next week.

Cheers, er... beifall!

19 more days

2005-10-16T21:31:00.000-05:00

As I mentioned before, I am prepping myself for the upcomming Oktoberfest. My preseason regiment is a strict yet enjoyable one. Thanks largely to the prudent work of the wine and beer guy at the Trenton HEB, the Brewmaster's Collection Sam Adams mix pack has been in regular supply not only at the grocery store, but in my fridge as well.

While there are seven beers in the Brewmaster's Collection, the mix pack offers six total beers; two each of Boston Ale, Hefeweizen and Black Lager. Of course, all are delicious. And while I enjoy all three, I would also love the opportunity to access the Cherry Wheat, Scotch Ale, Pale Ale and Cream Stout.

Ratings:
Boston Ale - 9.0
Hefeweizen - 7.1
Black Lager - 7.2

...They Keep Pulling Me Back In

2005-09-27T22:20:00.000-05:00

As of today there are 38 calendar days until the McAllen celebration of my second favorite holiday of the year, Oktoberfest. Just as years past, the festivities will take place in the McAllen Civic Center. And just as years past, it is all you can drink and all you can eat for only twenty clams. Did I mention that it's all you can drink?

Well, I'm spent the better part of the year weaning myself off of my inebriated ways, and on purpose too. I think it was my New Year's Resolution, although I'm not positive, I was probably drunk at the time.

But for all the increased health and peace of mind, I'm waaaaaayyyy out of shape for the upcomming Oktoberfest. As a result, I've put myself on a rigorous pre-season training schedule. As of right now, I'm averaging one beer a day (I'm also running nearly every day). The main reason? I don't want to be a cheap date come November 4.

Pumpkin Ale

2004-11-05T18:20:00.000-06:00

Style: American Ale
Brewer: Buffalo Bill's Brewery (for the restaurant); Portland Brewing Co. (for bottling and distribution)
Location: Hayward, California, USA; Portland, Oregon, USA
Web: www.buffalobillsbrewery.com
Alcohol:

As soon as you open a bottle of Pumpkin Ale, you are hit with a waft of nutmeg an cinnamon that smells, appropriately enough, just like pumpkin pie. The similarities don't end there. With the first taste, the immediate mouthfeel is one of the same dessert, with the aforementioned spices coming right to the pallet. All that's really missing is the crust. That, and the warmth, which makes tasting these flavors in unison so peculiar, and for most people, a turn off.

Essentially, Pumpkin Ale is a perfect seasonal beer, in every sense of the word. In fact, it doesn't make much sense to drink this beer at all if it's not the autumn season. I wouldn't highly recommend buying a six-pack of the stuff unless you've already tried it, and it's probably not a very good investment at the pint level if you aren't the type that appreciates distinct beers. Don't get me wrong, many discerning beer drinkers probably won't like this drink either, but it does have an interesting, extremely complex flavoring that improves each time, that is worth at least a try for adventurous drinkers.

Rating: 5.9

Sand Creek English Style Special Ale

2004-11-01T20:00:00.000-06:00

Style: English Style Ale
Brewer: Sand Creek Brewing Company
Location: Black River Falls, Wisconsin, USA
Web: www.sandcreekbrewing.com
Alcohol:

Aside from obvious connotations, I'm not too sure as to what makes something an English Style Ale. As I imagined, this beer is very plain tasting at first mouthfeel, with only a sharp bitter flavor at the end. That flavor lasts for a few moments, providing a sort of sour feel.

For the most part, it tastes like flavored water. Really. Come to think of it, that's pretty much exactly how I've heard most English style ales described, so there I go.

What makes this drink exceptionally significant is the fact that it is the first beer I am rating from my newly joined beer of the month club. A comprehensive analysis of the alcohol-by-mail experience will be unveiled at a later date.

Rating: 5.0

Porst!

2004-10-24T13:47:00.000-05:00

For the amount of drinking that I do, it's pretty amazing that I can't recall the last time I had such an abhorrently painful hangover, as I do now. Or, perhaps I can't remember the last time this happened because of the amount of drinking that I do. In any event, the reason my noggin feels like it's prepetually being split open with an axe is because last night marked the return of the single best thing about the Rio Grando Vally: Oktoberfest.

Now, meeting the high-rung standard of last year's festival, (which was also sponsered by the McAllen South Rotary Club), would an incredibly difficult task, and this year's fest was pretty impressive in its own right. The most notable change from last year was how the McAllen Civic Center was decorated with trees and hanging Christmas lights. Such decorations, while usually insignificant, created an ambiance that lended itself to a traditional Oktoberfest scene. As for changes that matter, there were plenty, some good some bad.

The organizers of this year's festival decided to forgo the usual buffet line, and instead set up a number of food tables, each serving a different item. Like last year, there was turkey legs, sausage, cheeses, fruit and saurkrawt. In addition to all that, brawtwersts were available. And anyone who reads this blog probably has a good idea about how well that food goes with beer.

As for the beer, there was a plenty. Domestics were on tap, but the coup de grace was the table offering German and specialty Oktoberfest beers. While adding to the overall scene, I would have appretiated a return trip by the Sam Adams Winter Mix Pack, but they did have SA Oktoberfest, so I was happy about that. (Even though it is my least favorite SA.)

Finally, there were to giant televisions set up outside on the patio. This insured that my night of drinking and eating could be accompanied by frantic pacing and nervous jibberish whilt I watched the Red Sox win game one of the World Series.

JW Dundee's American Pale Ale

2004-10-10T16:26:00.000-05:00

Style: American Pale Ale
Brewer: High Falls Brewery
Location: Rochester, New York, USA
Web: www.highfalls.com
Alcohol: 5.3%

I usually rate ales, especially pale ales, as my favorite beers around. So when I found that JW Dundee, the brewer of Honey Brown, a fairly decent beer itself, had released their own version of the drinking standard, I was more than eager to give it a try. Unfortunately, this version of the drink fails in a pretty key area the sharp, bitter hoppiness often associated with the beer.

Now, some brewers tone down the harsh biting nature of ales in order to appeal to a broader, less mature audience. For instance, Samuel Adams Boston Ale offers only a hint of sharpness, but does so without sacrificing taste or aroma. JW Dundee's, however, tries to compensate for those losses by making a sweeter drink, a sensation rarely associated with ales. As a whole, it succeeds at only being marginally better than most mass-produced beers.

Rating: 4.3

Paulaner Oktoberfest-Marzen

2004-10-02T15:23:00.000-05:00

Style: Amber Ale
Brewer: Paulaner Munchen
Location: Munich, Germany
Web: www.paulaner.com
alcohol: 5.8%

Paulaner Oktoberfest-Marzen is, according to the Paulaner website, the number one Oktoberfest beer in the world. Personally, that isn't much of a flattering distinction, because I'm not that big of a fan of Oktoberfest-style brews. But it is the time of year, so I figured I'd throw in some reviews that reflect the season's festivities.

The beer itself reflects the traditional sweet flavorings and light-hoppy feel that Oktoberfest drinkers are accustomed to. It is a very light -feeling drink that when tasted alone, has a rather unsatiating personality.

However, when Paulaner Oktoberfest-Marzen is paired with foods of similar origin, specifically brawts and German sausages, it takes on a whole new life. In those instances, the beer's subtle flavors work in cohesion with the flavors of the food. I suppose this is rather understandable, as Oktoberfest beers are brewed for the specific purpose of being consumed along with a cornucopia of traditional German foods.

Rating: 5.5 (alone), 6.5 (with brawts)

Rogue Chocolate Stout

2004-09-27T18:39:00.000-05:00

Style: Chocolate Stout
Brewer: Rogue Brewing Company
Location: Newport, OR, USA
Web: www.rogue.com
Alcohol: 6.3%

A limited-release beer only available in 24-ounce bottles, Rouge's Chocolate Stout is rather unique in more ways than just the distribution. First off, it's chocolate flavor is very prominent, even at the first sip. Unlike many chocolate stouts whose flavors are accentuated when accompanied by a something sweet to eat, Rogue's version of the brew is almost a dessert in and of itself, even though it is not overwhelmingly sweet.

A second aspect you may notice when serving yourself a pint is the overall light feel of the stout in your mouth. Most beers of this kind, (especially the chocolate variety), have an often misleading "heavy" feel. (Kind of like Chinese food, where you don't have to eat a lot to feel full, stouts often deceive the drinker into thinking that they've consumed more beer and alcohol than they actually have.)

Overall, this is a very good brew, and I would recommend it especially to those who do not consider themselves fans of dessert-style stouts.

Rating: 8.5

Full Sail Amber Ale

2004-06-14T06:57:00.000-05:00

Style: Amber Ale
Brewer: Full Sail Brewing Company
Location: Hood River, Oregon, USA
Web: www.fullsailbrewing.com
Alcohol: 4.8%

Utilizing a marketing campaign that targets outdoor sports, and boasting a co-op relationship between the owners and employees of the company, Full Sail Brewing Company is quite possibly the most telling beer of the Pacific Northwest. In fact, when you consider the activities portrayed on the brewery's seasonal ales, snowboarding, mountain biking and wind sailing, Full Sail seems like it would make the perfect addition to any wilderness-friendly activity that the Seattle lifestyle has come to represent. To be sure, this is Bill Gates NXNW, not Kurt Cobain.

The beer itself, however, is perfect for nearly any occasion, although I must admit, the presentation makes it seem like the quintessential summer brew. At once hoppy and sweet, Full Sail's Amber Ale is sort of a paradox; a hefty ale that is thirst quenching rather than filling. As a result, the Amber Ale goes great with thicker, spicier foods, like a nice Cuban burger with roumalade sauce.

Rating: 8.3

Sam Adams Light

2004-06-10T18:16:00.000-05:00

Style: New Style Light Beer
Brewer: The Boston Beer Company
Location: Boston, Massachusetts, USA
Web: www.samadamslight.com
Alcohol: ?

I remember, and not too long ago, the days when heading northbound into Boston, drivers where greeted with a billboard that proudly claimed, "Never a Sam Adams light". At the time it was not only a witty musing, but also a heartfelt battle cry.

Well, as times and trends have changed so, undoubtedly has the Boston Beer Company's policy towards production. With the inflexion wave of new, lower carb brews flooding the market, I suppose it was only a matter of time before Sam Adams went on a diet. But that's where the bad news ends, for the most part, anyway.

Sam Adams Light is not just a lower calorie version of the popular Boston Lager, it is, in fact, a whole separate beer, as noted above by its style. It is brewed closer to a traditional lager than most other light beers. (For that matter, it is closer to a traditional lager than most non-light beers.)

So is it any good? Well, yes and no. When compared to the other beers that bare the Sam Adams monniker, it's average to below average at best. It's a little on the sweet side, but doesn't have the girth of flavor that is usually synonymous with the Brewer Patriot. However, when compared to most light beers on the market, SAL is pretty damn impressive. (Think Amstel, not Bud.)

Rating: 7.2

Flying Dog Classic Pale Ale

2004-06-09T13:22:00.000-05:00

Style: Pale Ale
Brewer: Flying Dog Brewery
Location: Denver, Colorado, USA
Web: www.flyingdogales.com
Alcohol: 5.3%

The namesake drink of the Flying Dog Brewery is mildly hoppy with an aftertaste that occasionally boarders on the sour end of the spectrum, especially when consumed from a glass. Because of this, I recommend drinking straight from the bottle. Goes great with pasta dishes of the non-acidic variety, such as a beef stroganoff.

Perhaps the best aspects of the Flying Dog series of beers are the labels, as each style of brew is decorated with it's own original painting by tab-dropping artist, Ralph Steadman.

Overall score: 8.1