Pumpkin Beer

The weather cools down, landscapes change dramatically, bursting with gorgeous colors, and beer styles shift from the light, easy drinking thirst-quenchers to fuller-bodied, warming, and spiced concoctions; welcome back fall!

Pumpkin beers are unique in that they are evocative, and embody fall to a T, their aromas and flavors suggesting the harvest season and all characteristics of it; falling leaves, Halloween, crisp, cool air, family gatherings and all the hearty fare that comes with them.

The “style” originated with the colonists as pumpkins were used in lieu of more traditional brewing ingredients which weren’t readily available, and based on the resurgence of the style, it worked out well! Roasting a pumpkin is a good method of converting starches to sugar; fermentable by the yeast, while adding more flavor to the beer through caramelization. Pumpkin also pairs well with spice and the sweeter malty attributes! This style, however, is quite open to interpretation; some breweries use copious amounts of pumpkin while others rely more on spice additions to evoke nuances of pumpkin pie. Either way, these beers are generally brewed with a brown or amber base and are typically fermented as an ale but some breweries have success producing them as lagers.

Tasting Notes:

Look for pumpkin beers to be a deep orange to copper in color, either hazy from spices left in fermentation or crystal clear but should always be topped by a decent head. Their aromas can range from subtle and nuanced to bold and spicy, typically mirrored in flavor. Each brewer interprets this style differently and some prefer for the base beer’s malt and hop additions to show through as the focal point while others prefer the “beer” to be a vehicle for robust pumpkin pie taste.

Like the variety in flavor, pumpkin beers can be crisp and clean lighter lagers while others might be thicker, rich beers with higher alcohol, perhaps an imperial pumpkin! They should always show some sort of focus on pumpkin addition though, using the gourd as a cohesive and complimentary ingredient.

Cheers,
-Andy

Image from goodbeerfest.com

Oktoberfest / Märzen

It’s the world’s largest festival, but Oktoberfest, held in Munich, Germany, is almost globally known as one of the biggest “drinking parties”, and rightfully so. With over 7 million liters of beer consumed by just over 6 million visitors during it’s 16-day stretch in 2010, it casts quite a shadow on Milwaukee’s drinking culture, but it wasn’t always this monstrous.

On October 12^th, 1810, Crown Prince Ludwig was married to Princess Therese of Bavaria in a meadow later named Theresienweise, and the citizens of Munich were invited to attend. “Theresa’s meadow”, the site of Oktoberfest has since been shortened to “Wies’n” and now plays host to the millions of people that attend Oktoberfest on an annual basis.

But what about the beer, you ask? Oktoberfest beer, or bier as it’s written there, was first served in glass mugs in 1892, an iconic tradition that continues through to today. 100 years after the first Oktoberfest, roughly 120,000 liters were served! At this time…only six breweries meet the requirements. Now only six breweries meet the requirements to produce beer for Oktoberfest. The beer must conform to the Reinheitsgebot, be at least 6% ABV, and must be brewed within the city limits of Munich.

Tasting Notes

While originally brewed to celebrate fall and the chance in seasons, Oktoberfest beers have, like most other seasonal offerings, have crept up, infiltrating out store shelves before their time.

Oktoberfestbier, sometimes labeled as a Märzen (March) was originally brewed in the month of March, one of the last times to brew until fall because of the lack of refrigeration. It was kept cool in underground caves, sometimes packed with ice, and saved for the celebration of fall.

Ranging from a shimmering golden color to a deep bronze, Oktoberfestbiers should be almost crystal clear with a tall white to light ivory head. Good head retention is welcome due to the beer’s usually understated, subtly complex aroma. Because of the nature of long storage at colder temperatures, Oktoberfest is a lager and it’s yeast should never impart fruity ale-like characteristics into the aroma or flavor. Instead, this beer should be malt-driven with an initial sweetness and toasted attributes but a balanced, moderately bitter finish.

Medium-bodied, these “festbiers” are usually consumed from liter-sized mugs and should be smooth, clean, and easily drinkable. Additionally, they should compliment the weather wonderfully. My recommendation is to get your choice Oktoberfestbiers early and hang on to ‘em for when the time is right because they tend to sell out before the weather complies.

Old Ale

Also referred to as “stock” ales, old ales are intense beers with high levels of dextrins (in reference to the beer’s overall thickness), that create a rather full-bodied, malty beer. Originated in England, they were often transferred into vats to mature. These beers were historically held at the brewery as a compliment to English mild ales. Typically, the proprietor would blend the stronger old ale with the mild ale according to how the particular customer liked it.

Usually rich and dark amber-to-almost black in color, old ales can vary quite a bit depending on its age, alcohol level, and the brand itself. Stronger versions may closely resemble port wine while vintage examples can display low levels of oxidation. In the past, brewers would inoculate a portion of the beer with Brettanomyces to age for extended periods of time to achieve a subtle acidic character, but that is, for the most part, rarely done anymore.

Universally heavy on the malt (including sweetness), old ales can display an array of fruity esters that can range from dried fruits to heavier caramel/molasses and nutty notes. Because of this, bitterness is usually not present, but can be depending again on the beer’s age.  They can even display many similarities to a good Port or Sherry with vinous characteristics. Hop characteristics should be non-existent due to the beer’s lengthy aging process but can be present in very young examples. Since their average alcohol by volume (ABV) range can vary from 4-12%, the stronger examples express some rather potent alcohol expressions, though ideally should never be overwhelming. Medium to full-bodied, they can tend to get a bit thick, almost chewy with relatively low to medium (at best) carbonation levels.

A lot of people tend to get old ales and barleywines confused since they tend to have very similar profiles and characteristics. One helpful thing to keep in mind is that a barleywine is typically stronger and richer. While Old Ales can tend to be very strong and rich too, they usually always will be aimed towards a lighter, yet sweeter beer with balanced malt profiles. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.

In the past, I have always gone back to stating that a huge trend these days in the world of beer is Barrel aging. Typically using previously used bourbon, brandy, whiskey, red wine barrel to further age and give the beer additional dynamic and unique aroma and flavor profiles. Old ales are another excellent candidate in experimenting with this trend and have resulted in some excellent results. (Some of which I have included in my list below).

Listed below are some of my personal favorites for the style:

Hair of the Dog Adam / Adam from the Wood / Cherry Adam from the Wood

Adam is top fermented and cold conditioned to give it a rich and mellow smoothness. The unique garnet color is derived from specially roasted barley, and the intense hop profile is provided by the use of only the finest whole hop flowers.

10% ABV -  50 IBUs / 12% ABV / 10% ABV

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Kuhnhenn 4th Dementia(4D) / Bourbon Barrel 4th Dementia

The winner of the gold winner in the Olde Ale catagory at the World Expo of beer in 2010. This ale has an intense sweet caramel malt flavor and aroma that develops into a toffee/toasted marsh mellow like character.

13.5% ABV

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North Coast Old Stock Ale / North Coast Old Stock Cellar Reserve
Like a fine port, Old Stock Ale is intended to be laid down. With an original gravity of over 1.100 and a generous hopping rate, Old Stock Ale is well-designed to round-out and mellow with age. It’s brewed with classic Maris Otter malt and Fuggles and East Kent Goldings hops, all imported from England.

North Coast Brewing’s Old Stock Ale Cellar Reserve is a special batch of its award-winning Old Stock Ale. The vintage 2009 brew has been aged for 18 months in oak Bourbon barrels and is one of the most exciting beers we’ve produced since we began our barrel-aging program back in 1998. Old Stock Cellar Reserve is bottled in a distinctively decorated 500 ml bottle with a cork and wire finish and is available in a limited number of distributors in select markets.
12.5% ABV -  36 IBUs / 13.6% ABV

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Founders Curmudgeon

Think classic seafaring ports, local pubs, and weathered old fishermen. This old ale is brewed with molasses and an insane focus on the malt bill, then oak-aged. The result is a strong, rich, malty delight that’s deceptively smooth and drinkable.

9.8% ABV -  50 IBUs

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There are always new beers in the style being made and many I have yet to try, so by all means, this is not an exhaustive list, but if you can get access to some of these listed, I highly recommend giving them a try!

-Sweem

Winter Warmer

Fresh-baked cookies, mistletoe, and even the calm, cold air during a fresh snowfall can arouse vivid memories, but nothing ushers in that warm holiday spirit quite like a nicely spiced, warming alcohol winter beer! Be it a holiday spice-style ale or clean winter lager, holiday themed beers hit the spot like mom’s hot chocolate after a cold day of sledding.

The origin of these seasonal beers began quickly, gaining popularity among the Greeks and Romans around the winter solstice further spreading through the church in all directions like wild fire! Simply put, the lengthy periods of relaxation; the “Halcyon Days” (Greece), “Surtnalia” (Rome), and “Yuletide” (Angles, Norsemen, Saxons, etc.), became a fantastic time to brew and drink. The “off-season” of war meant more production and the occasion’s specialty meant that they were brewed equally as special; hearty and higher in alcohol content.

We find ourselves blessed with shelves of holiday beers to this day, partly due to the Saxon villages of England where ale became the official drink of the church during the holidays. The popularity of holiday beers has blossomed into a lush modern-day market, both there and here, in American. Thanks to the likes of Anchor Brewing Co., Matt Brewing Co., and the Coors Brewing Co. (yep, you read that right!) we can effortlessly find a tradition built around one-time, special-release brews, multi-year vertical tastings, (of older vintages), and classic spiced beers to warm the soul during our harsh Wisconsin winters. Join us in celebrating the season by sampling a variety of holiday and winter beers this year!

Tasting Notes:
Holiday beers, more commonly referred to as Winter Warmers, can run the gamut of color, aroma, and flavor often fall under, but are not limited to the ale category. The color spectrum of holiday beers can span anywhere from a clear golden color to a deep, intimidatingly dark black; however, most land in the middle: robust red to rusty amber.

Ranging anywhere from the low end of the alcohol spectrum of around 5% all the way up to a whopping 12%, the name’s origin can almost be inferred!

Special holiday offerings can follow the English’s footsteps and offer a sweeter, maltier profile with low hop involvement beyond balance while many brewed in more of an American tradition are moderately to heavily spiced and equally heavy-handedly hopped.

Whether an ale or lager, plenty of examples can contain any of the following: cinnamon, nutmeg, clove, ginger, allspice, juniper, oak, orange peel…the list goes on! Some brews really utilize the spice rack while others remain a bit more subtle in nature. Either way, one can typically expect a heftier, full body from most of these beers as they offer up slow, sipping indulgence on a cold day, just begging to be enjoyed from a snifter or tulip glass by a roaring fire.

Cheers,
-Andy

Gueuze

Here you have it; a style that, perhaps, could officially be the most favorite style of the entire BeerFM crew! The Gueuze, (To assist with pronunciation, think/say “Gooze” or listen to the pronunciation here.)

The Gueuze style is a spontaneously fermented beer that is exposed to wild yeasts and bacteria through a process of leaving the wort, or unfermented beer, out in the open air for inoculation before being transferred to oak barrels to mature. A traditional and ancient Belgian style, Gueuze is a blend of different ages of Lambic; typically a mix of young (1 year-old) and old (2 to 3 year-old) lambics that are then bottled for a second round of fermentation; “bottle fermentation” or “bottle conditioning”.

Since Gueuze is made through this unique process and it’s a blend of beers, it has a unique taste and is much different from your traditional ales. Aged, not fresh hops are actually used in producing lambics. The purpose behind using old hops is because in a good Gueuze/ Lambic, the main profile and characteristics of the beer itself are the yeast and bacteria elements which are meant to be enjoyed, not covered up with pungent and overpowering fresh hops. The aroma is a complex blend and variety of microbes. It typically comes out as earthy, horse blanket, oaky, sour, musty, vinegary, and even sometimes fruity. Golden yellow to mild amber in color, a Gueuze tends to have a hazy if not cloudy appearance since it’s unfiltered. When it comes to flavor, the same characters from the aroma carry over, though what you can expect is really based upon the actual age of the beer. Young/fresh examples are typically very sour with sometimes strong acidic and highly carbonated mouthfeel; this becomes more balanced and subdued in older/aged examples overall. Actual fruit flavors show up more in older beers than fresh, though oak/wood flavors are often detected no matter what the age of the beer is.

Overall, what you have is a intensely crisp, sour, and complex oak aged ale that was fermented and inoculated with bacteria with only a subtle 4-7% ABV (Alcohol By Volume) level. The profile of a Gueuze might sound disgusting to the normal/average beer drinker but, in truth, I personally find it to be one of the most complex, engaging, not to mention refreshing beers being made today! What really sets a Gueuze apart from your average ale is the wild yeasts and bacteria that give it the dry, cheesy, musty, sour, lactic/acetic acidic flavors and aromas.

In the past, I have gone over heavy American and Russian stouts, potent Barleywines, and heavily hopped Double IPAs most of which, can be aged like wine for years to come. Would you be surprised to know that a good Gueuze can actually age longer than all of them? Friends of mine have enjoyed bottles of Gueuze in upwards of 50 years old! Its really because of the way the beer is made despite the low alcohol levels. With the heavy acidic profiles, the beer can keep for years and years. And since the beer is already soured, there’s no worry of that occurring should you lay a bottle down for aging. Much like the way it works with fine red wine, the same reason can be said for a bottle of Gueuze.

Listed below are some of my personal favorites for the style:

Drie Fonteinen Oude Gueuze

Using only 100% spontaneously fermented lambic beer, aged in oak casks, with no artificial sweeteners or other additives. The blendery is connected to the very popular Drie Fonteinen Restaurant in Beersel, on the outskirts of Brussels. The proprietor, Armand Debelder, buys pure lambic from three breweries in Belgium, ages them in oak, and blends them, employing the skill, knowledge, and supreme passion for real geuze that his father handed down to him.

6.5% ABV

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Cantillon Classic Gueuze

The Gueuze is the result of a well-considered blending of Lambics of different ages and with different tastes.

The Lambic beers from the Cantillon brewery, which are conserved in oakwood barrels, are called “young” after one year, but they will reach their full maturity after three years. The young beers contain the sugars which are necessary for the second fermentation in the bottle. The three years old beers will contribute their taste and their flavour.

5% ABV

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Hanssens Oude Gueuze

Hanssens Oude Gueuze from Hanssens Geuzestekerij is a spontaneous fermentation beer, re-fermented in the bottle ;Pale amber colour, hazy. Sweet-and-sour aroma with light notes of fruit. Dry flavour with notes of sour fruit and yeast.

6% ABV

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Girardin Gueuze 1882 (Black Label)

Girardin Geuze 1882 Black Label from Brouwerij Girardin is a spontaneous fermentation beer, unfiltered, and re-fermented in the bottle.

5% ABV

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Cantillon Lou Pepe Gueuze

The Gueuze Lou Pepe is made with two years old lambic beers with a mellow taste, often coming from barrels in which only wine has been kept before. The second fermentation of these particular beers is not caused by the addition of young lambic but of a sweet liquor. The yeast will transform the sugar in carbon dioxide. All the lambic beers which are used, are brewed in the same season and the use of liquor instead of young limbic combined with the wine flavour coming from the Bordeaux barrels, distinguishes these special beers from the other Cantillon products.

5% ABV

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There are always new beers in the style being made and many I have yet to try, so by all means, this is not an exhaustive list. But if you can get access to some of these listed, I highly recommend giving them a try!

- Sweem

Hefeweizen

Quite possibly my most favorite style to enjoy during the hot summer months, a Hefeweiss is, in its most simple description, an unfiltered wheat beer. The prefix “hefe” means “with yeast” while “weizen” means “wheat.” What sets the style apart despite being a relatively full-bodied beer is that it should be, without a doubt, balanced in every way. Usually around 4-6% ABV, the Hefeweizen can be actually very fruity despite the high levels of wheat and special Bavarian yeast strains added. Typically, a lightly hazy to fully cloudy (due to its unfiltered nature) pale straw yellow to bronze amber in color, the beer should always produce a large yet thick pure white head.

In its overall character, Hefeweizens usually have moderate to strong phenols, which typically are described like spicy clove notes and a medicinal (Band-aid) character. Light to moderate wheat components can be soft to grainy, but should be complimentary either way. At the same time, it can carry with it strong, (sometimes even tart) fruity esters: (lemon, banana, bubble gum, and sometimes even vanilla). Hop presence and bitterness should be very low to non-existent. Carbonation should be high, almost nearing an effervescent quality, which helps balance the beer’s overall profile and medium-bodied nature of the above elements combined. The general feel should impart a fruity yet creamy, almost fluffy overall feel that progresses to the light and dry crisp finish.

Hefeweizens are really the perfect summer refresher because of their combination of light, crisp, and tart profiles, while having a complex yet balanced flavor. In today’s bars you will often see the common Hefeweizen served with a lemon wedge, an unfortunate popularization started in the States. This actually just dulls and just kills the beer’s overall taste and flavor profile, so say NO to the fruit!

Listed below are some of my personal favorites for the style:

Weihanstephaner Hefe Weissbier

The oldest existing brewery in the world, The Bavarian State Brewery, Weihenstephan, dates back to the year 1040. Nothing refreshes you more than this naturally cloudy wheat beer with its wonderful yeasty fragrance and taste. Goes well with dishes that do not have too intensive a flavour, especially that Bavarian speciality ‘Weisswurst’ or white sausage.

5.4% ABV -  14 IBUs

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New Glarus Dancing Man Wheat

If you dream of wheat this brew will get your toes tapping. Since 1995 we have brewed Bavarian style wheat beers exclusively for the same great state that grows and malts our own Wisconsin wheat. In a world full of posers this is a true hefe-weizen naturally 100% bottle fermented and hazy. Expect this beer to cascade effervescent into your glass. The rich spicy clove and cinnamon notes will greet your nose while sweet fruit and wheat kisses your lips. Lick the foam from your mouth and admit sometimes you just gotta get up and dance.

7.2% ABV

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Ayinger Brau Weisse

Fragrance and taste of the “yeast-cloudy” wheat beer are distinguished by a refined top-fermented flowery-yeast character and an unmistakable, distinct banana aroma. First sensation on the taste buds is full-bodied, very soft and mild with a lively, champagne-like sparkle. A light, typical wheat beer taste is expressed, the bitter tone of which can scarcely be detected. The sparklingly refreshing Ayinger Bräu-Weisse will impress every wheat beer connoisseur with the first mouthful.

5.1% ABV

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New Glarus Crack’d Wheat

This is Dan’s bold creation. You hold the international marriage of a sophisticated Bavarian Hefeweiss and an assertive American Pale Ale. Amarillo dry hopping drives Wisconsin Red Wheat. Traditional open top fermentation cultivates our proprietary Bavarian Weiss yeast in our own Wheat Beer Cellars. Absolutely 100% natural bottle conditioned. This is a living beer. Expect to pour a thick creamy head into your glass. Savor the fierce onslaught of clove, cinnamon, and citrus nose. Our very popular Imperial Weizen ratchets down for the session.

5.95% ABV

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Hacker-Pschorr Hefe Weisse

Hacker-Pschorr Weisse, the brand’s flagship style, is a wheat beer from Bavaria that offers a refreshing taste for those who enjoy real beer. It has a mildly fruity taste and cloudy golden color.

5.5% ABV

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There are always new beers in the style being made and many I have yet to try, so by all means, this is not an exhaustive list. But if you can get access to some of these listed, I highly recommend giving them a try!

- Sweem