So Long Winter Stouts, Hello Spring Bocks!

Those that know me personally know that my favorite season far and beyond is Fall. Second is Winter (which everyone calls me crazy for) followed by Summer then Spring.

I hate spring.

Everything looks disgusting, everything is muddy (which makes walking the dog hell), and cars are constantly spraying road water up in the air forcing you to use gallon after gallon of windshield washer fluid.

But this year is different!

While I’m lamenting the inevitable switch-over, I’m actually excited for once. Believe it or not, I’m pretty sick of Winter. Not because it’s cold, not because of the snow, but because I’m just plain tired of drinking stout after porter after barleywine after winter warmer.

I’m good and ready for some crisp, clean, refreshing lagers to lift my spirits during this awful transition period. My fridge is unusually bare, and unfortunately what’s in it is stouts, but I’m really looking forward to my next beer run to pick up some bocks: traditional, maibock/hellesbock, and doppelbock all sound great to me right now, and I’ve decided to formulate a list of the top 5 bocks that are currently making my mouth water.

*Listed by in order of my highest to lowest graded:

Ayinger Celebrator Dopplebock: A+
Sprecher Maibock: A-
Capital Blonde Dopplebock: B+
Einbecker Mai-Ur-Bock: B+
Capital Maibock: B+

Runners Up:

Lakefront Bock: B+ (I’m hoping they release their Bourbon-Barrel version on tap this year!)
Sierra Nevada Glissade: B
Summit Maibock: B

At this point one might be questioning the inclusion of 50% Wisconsin brews to only 25% German bocks in my list. If this would annoy one to the point of vocalizing their discomfort, it would fall on deaf ears. Need I remind them Wisconsin has a rich German immigration heritage and a long-standing tradition for brewing lagers. In fact I could have included more, if not all Wisconsin brews. Or even all Capital brews for that matter since they brew bocks (lagers in general) wonderfully.

And speaking of Capital, it just so happens that my mood-change for bocks coincides with Capital’s Bockfest this weekend! (Really, I pretty much just figured that one out. It’s not just a shameless plug.) If you’re in the mood for bocks as much as I am, join me at Capital Brewery this Saturday! Follow the link here: http://whointheirrightmind.com/bockfest.html for more information! (And keep watch for my article about the Madison Expedition I’ll be on!)

-Andy

Sprecher Brewery Unveils Tagline Contest

Glendale, WI – Sprecher Brewery has a new contest with two $100 gift cards at stake! This is straight off Sprecher’s Blog:

“Fans of Sprecher Black Bavarian and Sprecher Abbey Triple, what do you think of when you drink these beers?  Is it something clever, something pithy, something memorable?  We’re interested in what you have to say and we’d love your ideas for the ideal tagline for each beer.  So much so that we’re hosting our first online contests, one for a Sprecher Black Bavarian tagline and one for a Sprecher Abbey Triple tagline.”

For more information and complete contest rules and regs. please visit their blog here: Tagline Contests – Enter and WIN!

Sounds pretty fun to me! I’ll be emailing in for my chance at fortune and fame! Now only if I could think of something good…

-Andy

Milwaukee’s Newest Brewery; Big Bay Brewing ...

Milwaukee, WI – A town that’s no stranger to breweries is now host to another ; Big Bay Brewing Co. The store-front is located in Shorewood, WI, just north of Milwaukee and their beer is, according to a source, contract-brewed at Milwaukee Brewing Co. (hey, I’m no contract-brewing-hater if it’s done well – starting a brewery takes a LOT of capital).

Like I do with all brews I haven’t experienced, I waited patiently until they appeared in the mix-6 pack selections of my local stores to grab a bottle of each. They both clock in at a sessionable 4.8% alcohol by volume and the label suggests enjoying the brews on the water. I think we’ve got a while before enjoying these beers comfortably on the water is possible.

I tried the Wavehopper Kölsch-style beer first which I poured into a pilsner glass. This light-bodied and moderately carbonated beer had a faint aroma of pale and pilsner malt with grainy undertones. The flavor was much hoppier than I expected as the nose offered no suggestion there were any in here. Mostly German noble hop variety offered a dainty floral and light citrus twang. On a hot summer day on the lake, this would be a nice, refreshing brew but don’t expect a tidal wave of flavor.

I finished the Wavehopper and moved on to the Boatilla, an American Amber Ale. I knew something was wrong when the only aroma I got from this beer were off-flavors of cooked corn DMS (dimethyl sulfide) and buttery notes above faint nutty caramel. The bad start didn’t turn around much as the off flavors in the taste were covered up by plain American and German hop varieties and weak, cheap-tasting malt. This brew went right to the drain unfortunately.

While both beers looked incredibly good; clear and crisp in color topped by a thick head and great lace, Wavehopper might be a summer day lake-trip purchase but I certainly wouldn’t recommend Boatilla (although if off-flavors corrected, I’d give another bottle a shot, but definitely wouldn’t pay for it).

If you’re looking to replace a Bud, Miller, Coors with a local, gateway beer in someone’s hands, Wavehopper would certainly do, and I’d have no problem recommending it for a sessionable quaffing beer to quench a wakeboarding-worked-up thirst.

As for the brewery, I really like their design and I’m looking forward to an expansion of their line-up and what they’ve got up their sleeve!

Cheers!
-Andy

Crunchy, Munchy Goodness from Sprecher

Glendale, WI – Just in time for Super Bowl XLV, two Wisconsin companies have collaborated to bring you the ultimate potato chip: Sprecher Beer Flavored Kettle Chips. After much research and tastetesting, Sprecher Brewing Company and Bradley Industries developed a scrumptious chip that is not too thick, not too thin; is satisfyingly crunchy; has a distinctive flavor with a hint of sweetness balanced by a dusting of salt, and is made of only the highest quality ingredients.

Made with dehydrated Sprecher beer, Sprecher Beer Flavored Kettle Chips contain no alcohol. They are savory snack the whole family can enjoy. Made from the best potatoes available, slow-cooked to perfection in kettles, Sprecher Beer Flavored Kettle Chips have no cholesterol, no trans fats and no preservatives. They are especially delicious with Sprecher beer and gourmet soda. In the Super Bowl of Chips, they have no equal. While you’re yelling GoPackGo!, you’ll find your pack of Sprecher chips is GonePackGone!

Sprecher Beer Flavored Kettle Chips are available in two sizes: 1.75oz and 9oz. They can be purchased at the Sprecher Gift Shop, 701 W. Glendale Ave, Glendale, Nehring’s Sendik’s, Groppi’s, Blains Farm and Fleet, and other stores in the area.

For more information about Sprecher Beer Flavored Kettle Chips, contact Jeff Hamilton at Sprecher Brewing Company, 414.964.7837.

New Glarus R&D Gueuze: A Pleasant Surprise!

Have you ever had a beer that just flat out surprises you or catches you off guard with how unique and good it is?

Back in August, right around the same weekend that the Great Taste of the Midwest was being held in Madison, WI. New Glarus released at their brewery a very small batch of a new offering to their R&D line appropriately named ‘Gueuze.’
What many may not know is that this style is almost unheard of being made not to mention even released in bottles for sale here in the states. To my knowledge, only 3 or 4 other breweries have even attempted to recreate this traditional Belgain style sour ale here. I was immediately excited beyond belief to say the least that one of my most favorite brewers was going to make one of my newly found favorite styles in my home state of Wisconsin. Here is the description of it from the New Glarus news release:

R&D Gueuze
Brewed = March 24, 2009
Bottled = August 6, 2010
Batch = 10 bbls
OG = 14 °P
ABV = 6.2%
IBU’s = 15

Brewed in the tradition of the Lambics of Belgium but using a blend of Ale Yeast, Brettanomyces, Lactobacillus, Pediococcus, and Acetobacter. These microorganisms came from our culture collection as well as many collected by Dan around the wilds of Wisconsin! Fermented and aged in Oak. This beer spent the summer of 2009 aging outdoors in used oak barrels. Then bottle fermented. This is a funky and very sour beer not for the faint of heart. If you are unfamiliar with sour or Brettanomyces beers you may want to pass this one up!

After the release, many have had mixed feelings about how it compares to the traditional Gueuze’s made in Belgium. While many things about the beer are different than what you might think a Gueuze should be like, I realized I was forgetting a major factor. This was not made in Belgium like most Gueuzes are, this was made in the state of Wisconsin! Like the description above said, this was made with microorganisms and cultures from the wilds of Wisconsin; so of course it is going to be different! After this realization, I began to enjoy it more and more
Despite what someone may say on what style this beer should really be classified as, I sincerely applaud Dan over at New Glarus for continually making something new and unique that has his own touch, flair, and personality integrated into the beer and for sharing it with us, the consumers. I enjoyed it immensely because it did not necessarily perfectly fit the style, but was made from the start as traditionally as you could ask for. It became something new and unique that I could not quite figure out. I have had a lot of great beers thus far in my exploration of craft beer, but there always comes a time when you will try something new that completely surprises you. It is beers like this that catch me off guard and make me thirsty for more. Cheers!

- Sweem

Ray’s Samuel Adams Event with Brew Master An...

If you haven’t made it out to Ray’s for one of their beer events held in their Tasting Room and Education center, you’re missing out. I was able to attend the Samuel Adams event this past week which was hosted by one of the brewmasters, Andrew Lamonte (I hope the last name spelling is correct – sorry Andrew!). When I entered the room, it was made clear that this was still the largest American brewery (yes, Bud, Miller, and Coors are no longer American breweries – their headquarters have all been moved out of the states). A neon Samuel Adams sign hung behind the bar lighting up the exposed brick with a picture-perfect glow (one was given away at random at the end of the event!). Samuel Adams perfect pints were placed at every spot at every table for drinkers which immediately told me they would probably tell us it’s ours to keep which, sure enough, they did. Food was set out to pair with the beer on individual plates (Ray’s water was on the table like every other event). And lastly, instead of the normal 3 or 4 individuals up front helping with the event, there were about 8 or so, most from Beer Capital or Ray’s.

The event started with an introduction by John from Ray’s. He explained the ‘order form’, basically our ticket to savings. Every person in the room got an order form, like every other event, with all the beers we would be sampling we received a special deal for the beers just for the one day and only with the order form. After that we watched a small DVD clip on the two large flat-panel TVs mounted to the walls.

At this point Andrew informed us jokingly that he would bore us for a little while as he went through a power-point presentation before we dove in to sampling. Unfortunately, most attendees didn’t see it as a joke. A lot of the people there couldn’t care any less about all the great information he provided regarding paring food and beer, which he explained he’s really been pushing with more frequency. The information was a cross between stuff beer geeks have heard plenty of times, especially with the more recent event with Lauren Salazar from New Belgium, and things I had never heard. Specifically, when paired with spicy food, a hoppy beer like and IPA actually brings the spice out much more! It worked too! We had a chunk of delicious jalapeño cheese which was good and mildly spicy on its own, but paired with Samuel Adams’ Latitude 48 IPA, it really brought the spiciness of the jalapeños out even more. After the presentation, which most of the crowd seemed a little restless through, we moved on to sampling some of the Samuel Adams beers starting with their Light. The beers were talked about by Andrew a little longer at the beginning which decreased to almost no discussion at the end due to the attendees’ intake/attention span/looseness.

I found the event to get quite loud at points and questioned why people had no courtesy for the speaker up front. I also found myself asking why so many people showed up for this event and only cared to indulge in the Samuel Adams beer rather than listen to the speaker and enjoy the pairings set out. As I had mentioned, individual plates of food were placed at every spot. On the plates were three different types of cheeses, a chocolate cookie chunk, salami and pepperoni, and crackers. One would think these were meant to be paired with the beers, something specifically organized by the brewmaster, but I witnessed quite a few people who literally downed their four-ounce (ish) sample of beer the moment they received it without regard for the flow of the event. At one point Andrew had to say, “uh, that beer was meant to be paired with the meat.” With a cover charge of $15 for the event, these people more interested in slamming their samples, with some sort of false hope of intoxication, could pick up a twelve-pack seasonal sampler from Samuel Adams (for less) and try four different beers and drink til they can’t feel feelings. This disheartening type of behavior actually caused someone I know, a member of BeerAdvocate and a big craft beer drinker, to leave half way through. Maybe raising the prices for these events could prevent some of the behavior inherent with consuming the social lubricant. And with that said, it is a beer sampling, some ‘looseness’ and talking will occur, but the constant chatter towards the end that drove Andrew to really only answer questions on a personal, or table, basis because of the volume in the room was a little ridiculous. I also must admit that the ‘receptionist bell’ that was brought into the room to draw the attention of the crowd back to the front did work a number of times. It was a good solution to a growing problem that hopefully continues to work well.

Now I must explain that, yes, the behavior negatively impacts my perception of the event, but in the end, it’s just an annoyance that can be dealt with. My focus throughout the event stays on the presenter because I’m there to learn. And learn I did!

From the Sam Adams Light, we moved on to their Oktoberfest beer which I’ve been indulging this year quite often. It was paired with the pepperoni and sausage and the flavors between the two worked well. After that we moved on to the Boston Lager which is a classic and was poured into the Perfect Pint. The glass was described to the audience as we sampled from it and paired it with cheese and crackers. Next up was the Latitude 48 which was in such high demand, it was moved from the seasonal sampler to a year-round offering. This, as I mentioned, was paired with the jalapeño cheese. Latitude 48 was described to us as using hops from around latitude 48 in the major hop-growing regions.

After the Latitude 48 we sampled Samuel Adams’ Imperial Series Double bock where I learned that everything from the Imperial Series is brewed differently in that they only take the first runnings of mash. They do not sparge which leaves the beer much maltier since less water is used in the batch. We also learned that there is about half a pound of malt used per bottle! This paired well with the chocolate cookie with white chocolate chunks in it. I saved a bite of my cookie piece for later…

The Order Form listed something at the bottom I had never heard of before; Samuel Adams Infinium, a champagne-like beer that’s high in both alcohol and carbonation with a lightly dry, tart finish as described by Andrew. It wet my palate for it and although we were unfortunately unable to sample it (it will be available this fall in 750 ml bottles!), we sampled two additional Samuel Adams beers instead; the Imperial White and Imperial Stout which I saved my cookie for.

The Imperial White uses ten different fruits and spices in the brewing process and paired well with sharp cheddar actually! The Stout, also from the Imperial Series, paired well with the chocolate cookie as well which brought out the alcohol notes first, then molasses later on. It would actually pair well with the jalapeño cheese believe it or not.

I had the pleasure of talking to Andrew for quite a while after the event. He was a very nice guy and quite knowledgeable to boot! After being in school for a specific degree of engineering, he decided to go to U.C. Davis where he got his brewing degree and apprenticed at Deschutes (which is awesome!) before landing a gig at Samuel Adams. I had to ask his age as well, since he looked as young as me; 32. Now that’s pretty cool. I got some homebrew tips from him, talked beer for a bit, and then hit the road.

Besides the minor annoyance, I had a great time, even without trying anything new. I learned new things, had some samples of good beer I haven’t had in a while, and got even more excited for Infinium. I’m really looking forward to the events that Ray’s has coming up starting with Sierra Nevada on October 14^th. As I always say, these events sell out very quickly, so make sure to get your tickets very early out! Visit their site here.