Wednesday, December 30, 2009
- More collaboration between breweries(Sierra Nevada + Dogfish Head, Brewdog + Stone + Cambridge, etc)
- Unique styles composed by major breweries (Victory Brewing's Yakima Twilight, Port Brewing Hot Rocks Lager, etc). NOTE: More new beers from 2009 can be found here
- New business approaches were utilized abroad. Specifically, Brewdog's Equity for Punks campaign (that is still open for purchase until the 8th of January).
- Old brewing means utilized by current breweries (Brewdog's Atlantic IPA & Epic Brewing's Armageddon India Pale Ale).
I tried to think up some yin to the '2009 was a great year' stuff, but that is difficult because a) with beer, failures are still great things that have reason to be celebrated. B) Beer is something that does not seem capable of letting you down (depending on where on the beer euphoria journey you are).
While it is good to reflect on the year that is coming to a close, it is good to look to the year to come. In 2010, there will be new brewing schedules, breweries will come out with new beers for us all to try, and more people will get bitten by the homebrew bug. It was a great 2009 but it is going to be a better 2010!!
Saturday, December 12, 2009
There were numerous beers to try, different vintages for many of the beers (Samples of Anchor's xmas ale from 2000 to the current edition), loads of people and a friendly host (Mike) who genuinely enjoyed sharing what he had with strangers (albeit for $20 a head). Regardless, Mike is a great guy, Delilah's is a great place, and the holiday beer tasting is well worth the trip, $20, and the wait in line.
- A 2003 Mactarnahan's Mac Frost Ale (favorite of the tasting)
- A 1998 Fantome Winter (Hivers)
- A 2005 3 Floyds Alpha Klaus
- A beer from Italy called Birrificio Del Ducato Krampus, 2008 vintage
Should you be in town next year for the 12th annual run of this event I highly recommend it.
Before I forget, Mike announced that their annual vintage strong ale tasting will be on February 13 (or 12th, it was a fuzzy mic) in 2010. So, mark your calendars and plan on having a great time!
I neglected to mention the beers I wanted to try but did not:
- Ridgeway's bad elf, very bad elf, seriously bad elf, and criminally bad elf.
- O'Fallon Happy Holidaze Winter Ale
- La Moneuse Special Winter
Friday, December 4, 2009
I have not had a Schwartz beer before this, so I looked up the style on beeradvocate.com. They had the following to say Schwarzbier [which I presume to be what Half-Acre is going for] is simply German for black beer. It doesn’t mean that it’s necessarily heavy or light in body, although they tend to lean towards light. Unlike other dark beers, like porters or stouts, they are not overly bitter with burnt and roasted malt characteristics that the others tend to depend on. Instead, hops are used for a good portion of the bitterness. Very refreshing and soul lifting beers, they also make a great alternative for the Winter. Especially when you are looking for a lighter beer, but one with depth of colour and taste.
This take on the style, presumably, is pretty loyal to Beer Advocates’ description.
The beer is rather dark, like dark mahogany, but is not opaque.
Pour = No head retention to speak of.
Aroma = not quite chocolate, but black malt. Cannot decipher the aroma hops.
Taste = light coffee, little bit of smoked malt.
It is a good beer from a very capable brewery. I am really looking forward to trying more from Half-Acre.
Four – Allagash Brewing Company
Allagash’s info for this beer = Allagash Four is brewed with four malts, four hops, four sugars and four Belgian yeast strains. During the mashing process, we add Date Sugar to the mash tun. Later, during the boil, we add Light Candi, Dark Candi, and Light Golden Molasses. After primary fermentation with the first strain of yeast, we add more Candi Sugar, and referment the beer with a secondary strain of yeast... that process is then repeated with a third strain of yeast, and finally a fourth for bottle conditioning in the cellar.
After reading the description, I am intensely curious as to what malts, hops, sugars and yeast strains were used for this beer. Brown and/or cane sugar? Centennial/Fuggle hops? The unknown is tough, but we beer fans must power through aye?
This beer has the expected Belgian aromatic characteristics (light & fizzy), but there is also an aire of tartness. I figure this tartness is due to the intermingling of the yeast strains. It is not entirely unwanted, but not being a fan of tart beers has my opinion of this beer at a disadvantage.
The color of this beer is of light shining through a melted, dripping wad of unfiltered caramel.
The taste of the beer provides a nice sized stage for the molasses and malt. The hops used are not immediately evident (and only faintly so aromatically). Beyond that the candi sugar partners nicely with the caramel malt. Will need to experiment with this pairing in my own beer recipes.
In the end, this is an appreciated job but I am not so sure i'd purchase this beer again.
Thursday, December 3, 2009
After reading all of this, I asked myself: 'what is the next frontier for beer?' (assuming you consider Brew Dog's latest venture as beer related, which Roger Protz of beerpages.com does not). Will the IPA trend continue and provide us with more extreme IPAs? Will we get the chance to purchase more recreations of old beer styles (much like Dogfish head's Theobroma, Sah'tea, Chateau Jiahu? Will a Zima-esque beer get another look (i hope not)?
Personally, I'd like to see more beers with unorthodox ingredients such as sweet potatoes and black pepper (see Allagash's Fluxus '09 ). Perhaps pecans or paprika.
After thinking about where i'd like to see beer go, I was stopped in my tracks by asking 'when will the light be turned back to good beer that is free of trends/fads?' Don't get me wrong, I am all for the continued exploration and development of what beer can be. As well as the opportunity for beer fans to have the opportunity to try a myriad of takes on various beer styles. What I fear is the loss of enjoyment of a good, solid beer due to the pressure to continue to push the boundaries of beer.
A Bells stout, Great Lakes Edmund Fitzgerald Porter, Lagunitas IPA, etc are all great examples of the style and will not be going anywhere soon. It is the prevalence of solid beers such as these that keeps me from fearing that the pressure to come up with the next thing that continues to push the limits of beer will not hinder a homebrewer from taking the next step of making her/his beer available to the populace at large.
Saturday, November 21, 2009
All are great in their own way and have their own unique story. Half-Acre has opted to host a weekly scavenger hunt in which they, or a fan, hides a token and the person that finds it is awarded with beer. The scavenger hunt clue(s), and the Half Acre blog, can be found here. It's a great time and it provides a great excuse to get out of your house and into parts of Chicago that you may have never visited otherwise.
Half-Acre has begun using their fans to create the clue and hide the capsule. This week's clue is:
Cleats and chains will cross here for lasting glory.
If you run into trouble down below just repeat these words:
"Well, come along! I've got two spears,
And I'll poke your eyeballs out at your ears;
I've got besides two curling stones,
And I'll crush you to bits, body and bones."
The capsule is hidden in a corner crack in the wall on the north side. Remember. "Chicago Can"
If you find the capsule, call or txt Half Acre at 773 351 5709.
Thursday, November 19, 2009
The pour provides little foam/head creation, but what head is created does linger.
The beer itself smells of cool dark chocolate, smoked brisket, and perhaps dark caramel.
The taste is surprisingly smooth, but it does not linger for longer. It does resonate on the middle part of the tongue, but the aforementioned aromas and rye fade quickly on the palette.
All in all a nice stout, but not one I would recommend immediately to others.
Friday, November 6, 2009
This seemed pretty awesome, so I googled the guy further and found an update from 2008, describing the metamorphosis of "The Device" into the "NanoBrewMaster," a high tech system being groomed for the retail market.
According to the Nano Brewing Tech website, the NBM (availability/cost pending) is completely computerized, handling every aspect from sanitizing to serving completely hands-free.
Upon further reflection, while this may be a pretty sweet setup for someone who enjoys drinking beer, it does sort of take the fun out of brewing beer, if it can be called that--not sure this qualifies as home brewing if all the "brewer" does is flip a switch. On the other hand, commercial breweries do a fair amount of automation by necessity, and no one would accuse them of faking it, so perhaps I'm being a home brew snob!
No doubt about it, the inventor does have mad skills to create such a device, and as an in-home bar, it's pretty cool. However, I would be curious to hear some thoughts from fellow home brewers as to whether this "counts" as home brew--seems like cheating to me (but I suppose with delicious results all the same). What do you think?
Thursday, November 5, 2009
The website itself is loaded with advice for homebrewers of all levels of experience, info on different ingredients, news on what is going on in the brewing community, links to help begin and maintain your own local homebrewer/beer club, and much much more.
I highly recommend visiting the new website, and checking in on it every so often.
Post your thoughts, share your knowledge and experience, and take the opportunity to share your questions with other folks who have been where you are now.
In short, check out the site, and keep brewing!!
Sunday, November 1, 2009
Piece Brewery & Pizzeria in Wicker Park (1923 W North Ave)
Sunday, December 6th
1:30 PM - 4:30 PM
Come join us for a pint and a pizza at this most excellent brewpub! If you'd like us to save you some space (in the event of football crowds), please RSVP to the Facebook Event we've set up on our FB page.
Rick Lyke was tested for prostate cancer when he was 47. He was getting up in years, and it was deemed necessary to begin checking for cancers that are more common in males as they approach or surpass the age of 50 (prostate, colorectal (sp?), etc).
The test showed that he had prostate cancer, and he should begin treatment immediately.
The cancer has gone into remission and left him with the obligation/need to get tested every 6 months for the next 15 years to make sure that the cancer does not return. Quite a small price to pay for a longer life.
Since defeating cancer, Rick Lyke has founded Pints for Prostates which travels around the country advocating for prostate screening by holding/sponsoring events that marry prostate screening with beer. All of the funds raised at these events go towards Us TOO which is a 'nonprofit prostate cancer education and support network'.
Everything I read about the events sounds positive. It's an opportunity for survivors to come together and talk. Perhaps more importantly, it provides a chance for people to come together, get the facts, and hopefully learn enough to convince the attendees to get tested.
So, if you are unsure about whether or not to get tested, visit the Us TOO website (http://www.ustoo.org/) and learn more.
If you would prefer to host, sponsor or make a donation towards Pints for Prostates get together, visit the Pints for Prostates website (http://www.lyke2drink.com/pints/).
Here's to your health!!
Monday, October 26, 2009
This past Friday, the Chicago tribune reported that come January it will be illegal for liquor stores to sell chilled 'single-can beers larger than 24 ounces and single-bottle beers larger than 12 ounces'. You can still purchase beer, in various container sizes, but you must chill it yourself.
As mentioned in an earlier post on this issue (see that post here), other cities in Illinois have similar laws in effect.
We are big supporters of enjoying beer responsibly, and in a safe environment. We also believe that such laws, as Arlington Heights is instituting, will not curb alcohol related crime as desired. People will still drink, regardless of the temperature of the beverage. Instead, Green Bay, Wisconsin's method of dealing with alcohol related crime seems more effective on a per city bassi. Green Bay utilizes a 'no drink' list that is populated with the names of people who have three or more arrests/citations related to alcohol related disturbances. This is a preferred deterrent to reducing alcohol related crime because it incorporates personal responsibility more so than an outright ban on the availability of liquor. Is it a fail safe solution? No it is not. People can go to neighboring towns to purchase liquor without worry of a 'no drink' list. Regardless of where they go, they will always have a history in the Green Bay PD database, and sooner or later (preferrably sooner) they will get caught and put away.
What are your thoughts on this issue? We look forward to hearing from you.
Sunday, October 25, 2009
Slideshow of the whole process, from brewing to bottling, is posted on the right. For details on what's going on in each photo, you can see everything with captions on the Facebook page, or here.
This brew is a Scotch ale, to which we added licorice root and primed with molasses. Great fun experimenting with our own additives and such, so much excitement as we formulate plans for our next project, which will be a Christmas ale!
Friday, October 23, 2009
Some folks from the brewery will be on hand to answer your questions and accept your praise!
Thursday, October 22, 2009
Wednesday, October 21, 2009
Surly Brewing Company's Darkness Day!!!
For those of you who do not know, Darkness is Surly's Imperial Stout that it releases annually, and every year they have a party to celebrate (much like 3 Floyds Dark Lord Day). This year Surly will have 3 bands (Kruddler, God came from Space, and the Rockford Mules), a great lineup of their beers to try, and Darkness available for purchase in 22 oz bottles for the first 600 people who have orange wrist bands.
Do not worry if you cannot get Darkness at the Brewery. According to the Surly website, Brooklyn Center Liquor will be selling Darkness as well. Their address is 5625 Xerxes Ave N, Minneapolis, MN 55430.
The event itself runs from noon to 6 (they stop pouring beer at 530p), and parking will be available on a first come first serve basis.
I cannot be there this year, but I have a few chums who have been lucky enough to volunteer at Darkness Day the last few years. Every year they say it was better than the last, and that the Darkness is well worth the wait.
So, if you can make it I hope you have a great time!!
Tuesday, October 20, 2009
Some nifty facts from the article:
There are only 7 official trappist breweries in existence today
6 in Belgium:
1 from the Netherlands
- La Trappe
Chimay, exports around 45% of its 160,000 hectoliters output, and their beer sales help to support 95 lay workers and abbeys abroad.
It's a great article that is definitely worth a read. At the very least it provides an excuse to go out and purchase a trappist beer to help keep the tradition going (and to enjoy as well).
Sunday, October 18, 2009
Brew: Oak Aged Yeti
Style: Imperial Stout
Enjoyed this one quite a bit, but definitely a sipper! This is one you'll want to enjoy slowly over a good conversation (and perhaps some good vanilla ice cream--we think that would complement it nicely). Opaque in color, its aroma and flavor are distinctly chocolately, with hints of molasses and a nice roasted quality. Like many stouts, Yeti has a very smooth and consistent flavor throughout, unlike some IPAs, which tend to build gradually. Also noticeable is a pleasant lingering hoppiness, which reveals itself most strongly at the end of each sip.
Potent in all areas (flavor, aroma, and strength), it's practically a meal in itself, but a light snack would not be out of order--Great Divide suggests fudge brownies (we agree), grilled NY strip steak (we disagree), and strong/salty blue cheese (Erin thinks yes, Ethan thinks no). When it comes down to it, it's a matter of personal taste preference, but whatever you choose, small portions are advised, so that you have room to enjoy both to their fullest!
Thursday, October 15, 2009
On September 14th of this year he was given a cease-and-desist order from Monster Energy Drink (med) to stop brewing Vermonster, and to cease all advertising marketing (Monster Energy Drink is claiming infringement). He has been told by trademark lawyers that there is no infringement for him to worry about. Instead, this is an example of Monster Energy Drink flexing its financial/corporate muscle against someone they are confident they can snuff out.
As is the case with most cases involving the court system, Matt has two options: give into the court order issued by Monster or fight. Matt has opted for the latter. How can you not side with Matt and Rock Art Brewery on this?
He and Renee started the brewery 12+ years ago in their basement. It has grown out of their basement and taken up shop in a small town of 2,040 people (per the 2008 census). Before September 14, they were perfectly content making their beer for a grateful local populace.
The beer was made to celebrate an accomplishment in their business's history, and a corporation wants to snuff that out. Thank goodness for people like Matt who, despite unfavorable odds, opt to not let bullies tell him what to do. I hope that people will get behind Rock Art Brewery and help them persevere through this, and fend off Monster Energy Drink.
A video put out by Rock Art Brewery on this topic follows below. Please watch and listen to it. Visit the Rock Art Brewery website, help if you can, and absolutely BOYCOTT MONSTER ENERGY DRINK.
Tuesday, October 13, 2009
I enjoy a tasty beer quite a bit, but I would NEVER drive after drinking. Some people are responsible, and some are not. Without question, those who behave irresponsibly should be restricted--something like Green Bay's "no sell" list (mentioned in the Tribune article) is a good idea. Driving under the influence is inexcusable, and should be met with steep fines for every incident. To raise money, punish drunk driving offendors, not small breweries and responsible beer consumers.
For more info: http://www.wkowtv.com/Global/story.asp?S=11306649
Monday, October 12, 2009
First off, the village board of Arlington Heights, IL is voting this week on whether to ban certain sizes of alcohol, which includes wine and liquor, but primarily targets beer (note that almost all headlines in print and television include some variation on "beer ban," which isn't merely for alliterative purposes). The primary rationale is that this will cut down on alcohol-fueled "disorderly conduct."
Specifics, from the Chicago Tribune: "The proposed ban in Arlington Heights includes sales of single containers of beer unless they are 40 fluid ounces or more, single containers of wine unless greater than 12 ounces or 375 milliliters, and other containers of alcohol except in containers greater than 16 ounces."
So....forties of cheap malt liquor are allowed, but 22 oz bottles of more expensive (and least likely to be consumed by those simply looking to get smashed) craft brew are not?
Similar bans have been in place in the Chicago suburbs of Evanston and Mount Prospect, to predictable results. According to Evanston police Commander Tom Guenther, "People can still get liquor." Although Mount Prospect Officer Bill Roscop says "Since the ordinance was passed, we haven't had any violations or any complaints," note that the suburb has a median household income of $57,165 (as of the 2000 census), and median family income of $67,262, hardly the unruly population of homeless people cited as a primary target of Arlington Heights' proposed ban.
Past experience suggests that this puritanical proposal would be ridiculously ineffective, and have far more detriment than gain, both economically (local alcohol vendors) and in of quality of life (availability of a good craft brew close to home!). Let's hope the village board reconsiders!
For more info, check out the full Tribune article here: http://www.chicagotribune.com/news/local/chicago/chi-alcohol-ban-north-zone-07-oct07,0,211809.story
Our next news story of concern is Wisconsin's public hearing (tomorrow) on a proposal to increase the beer tax, raising price per bottle by 2.4 cents a bottle. This may not seem like a great deal at first, but to the numerous craft brewers who have made a home in Wisconsin, this can add up to a significant increase in operating costs. The good news--Governor Jim Boyle is against it, and a coalition of brewers and the Tavern League of Wisconsin have had a public say. Given brewers' significant contribution to Wisconsin's economy, we can hope that most legislators will realize this is a bad idea when the proposal comes to a vote.
More info on CNBC: http://www.cnbc.com/id/33278603
The first thing you need to do is gather up all the equipment you plan to use for your brewing: glass (or plastic...but we recommend glass for better flavor) carboy (5 or 6 1/2 gal), 7 to 10 six packs of empty bottles (depends on the batch size, but most 5 gallon batches make about 8 six packs), a large (at least 3 gallon capacity) stainless steel or enamel pot to hold the wort, large funnel, and transfer tubes. The last thing you want to happen is to find yourself in the middle of brewing, only to discover you're missing crucial equipment!
When it comes to cleaning the brew pot, I use dish soap and a sponge. Since you'll be boiling your brew in this pot, it isn't necessary to sanitize--just make sure it's clean (make sure there isn't any burnt patches or food residue, as this could affect the flavor of your brew). Add about a cup of bleach to your carboy, fill a fourth of it with water, shake it so that the liquid touches all the surfaces( shake for about 30-45 seconds), pour out, fill again (this time leave out the bleach), shake for another 30- 45 seconds, then repeat this one more time and you should be fine. At this stage, you don't need to sanitize your transfer tubes--those won't be needed until your secondary fermentation (which is transferring your brew to a second sanitized carboy for further fermentation, and also reducing the potential for sediment in your final product) and/or bottling. When you're ready for this, you can clean the tubes in the same way as the carboy.
Another option is to simply add the bleach, fill to the lip with water, and let sit for about 30 minutes (during this time, it's also not a bad idea to soak your carboy stopper in a bleach water solution). Pour out, fill about a quarter way with hot water, shake to cover all surfaces, then repeat 2 or 3 more times (until you can't smell any bleach). Rinse your stopper the same way, then cap your carboy to prevent airborne contamination while brewing. (Note: also for tubes, a similar soak and thorough rinse will work--if not using the tubes right away, you can wrap them in plastic wrap to minimize exposure to air and possible contamination)
After this you should be ready to brew!
Whenever I clean out my bottles, I try to find some sort of tub (a bathtub will do, although you may want to scrub it out first), add a cup of bleach, and fill with water two thirds to three fourths of the way up mix up the solution. Next, add your bottles, making sure that each one is filled up with the solution (to protect your skin from the bleach, household rubber gloves will do). I tend to leave them in the tub for about two to three hours. After that I inspect each bottle for scum on the bottom of the bottle--if I find any, I put some of the solution in the bottle, shake it, and pour it out. If the scum is still there, I recycle the bottle--not worth ruining a good bottle of brew for a few cents of glass. After all the bottles have been inspected, I proceed to load them into the dishwasher and put them through a cycle (do NOT use dish detergent, as this could negatively flavor your brew--hot water is fine). While running the dishwater, you can sanitize your bottling equipment (transfer tubing, bottling bucket, spigot and autosiphon if you have them) in a bleach/water tub soak--when the cycle is about done, give all equipment a thorough rinse, then fill your brew bucket (adding priming sugar solution if desired for additional bottle fermentation) and start filling your bottles.
Allow your bottled beer to ferment at least a week longer (for many styles, the longer the better, but read up on your specific style to make sure), UN-cap, and enjoy!
Cheers from Wisconsin,
Saturday, October 10, 2009
A quick Google search later this evening revealed it to be a significant part of Chicago beer history. Founded by a Prussian immigrant (Peter Hand) in 1891 on North Ave, its popular Meister Brau brand grew the company into one of top 30 US breweries by the late sixties, before selling its brands to Miller in 1972 and closing in 1978. Of particular note--Peter Hand was the last Chicago brewery running (from what used to be dozens), and its closure marked the end of brewing in Chicago for a number of years.
For more on this and many other interesting Chicago facts, check out the Encyclopedia of Chicago, an excellent resource for history buffs:
With the Peter Hand opener as a reminder of the end of one age of brewing, I'm happy to be around for the beginning of a new age of Chicago brewing, with breweries such as Half Acre and Metropolitan, as well as established (Piece) and new (Revolution Brewing) brewpubs.
Cheers to the new age!
By the end of her trip, Teri had traveled for 20 weeks, and 12,656 miles from Oregon to Maine and back. During that time she brewed at 38 breweries and visited an additional 33. She did all this with her trailer, "Big Buddy", and the desire to live her dream.
She has tags on her blog for numerous breweries she stopped at during her x-country trip, but I wanted to make note that she stopped at Illinois' beloved Flossmoor station as well as Goose Island Clybourn, Rock Bottom on Grand and the world renowned Siebel institute.
She also took the time to visit a few Wisconsin sites as well. Such as Capital Brewing and New Glarus.
I mention all of this because it is very rare for someone, at any stage of their life, to quit a steady job to follow a dream. I pray we all attain the courage to do so while we have the time.
Friday, October 9, 2009
Brewery: Dogfish Head
Name: Punkin Ale
Style: Brown Ale
Ethan: "Tastes like a crisp Fall day."
Erin: "Fermented liquid pie."
Dogfish Head is one of our favorite breweries for a number of reasons, but perhaps the most obvious is its creativity with ingredients and additives. While pumpkin ale is not unusual, Dogfish Head's Punkin Ale is unusually bold in flavor, more so than other pumpkin offerings we've had in the past. The aroma, like the taste, is extremely smooth, with the brown sugar instantly detectable. There isn't much of a hop presence to speak of, but the spices (allspice, cinnamon & nutmeg) do add a nice bite to temper the sweetness.
Wednesday, October 7, 2009
And now, our very first (online) beer review...here goes!
Brewery: The Lagunitas Brewing Co. of Petaluma, CA***
Name: Little Sumpin' Extra! Ale (Limited Release)
Style: American Double/Imperial IPA
***Although this is the Midwest Beer Blog, we're open to trying anything available in the Midwest market!
Ethan: "A hoppier version of Brew Dog's Punk IPA"
Erin: "Smooth--the maltiness balances nicely with the hoppiness"
We both agreed it has the pine-y flavor and aroma of most IPAs, though not as strong as heavier ones. With a light amber color, and brown sugary scent, it didn't have much head, but retention was good for what was there. The hops definitely impart a nice bite, but a good dose of maltiness sweetens and smooths the overall taste, and both characteristics linger pleasantly on the tongue and back of the mouth. If you tend to prefer maltier brews to hoppy or vice versa, this is an excellent compromise which should please both camps--the hop flavor is strong, but the maltiness sweetens and smooths it out for a well balanced ale that goes down easy (be careful though, at 8.74%, maybe too easy!). This would be an excellent introduction to Imperial IPAs for hops and malt lovers alike, and very suitable to savor with a friend over a good conversation.
Overall, we found Little Sumpin' Extra another tasty addition to the fine track record of Lagunitas Brewing Co., always a reliable choice. We have yet to try something from them we didn't like, and look forward to tasting more from them in the future. This particular is a limited edition though, so get it while you can!