Showing posts with label beer. Show all posts
Showing posts with label beer. Show all posts
by Kevin M. Smith
While Colossus is indeed an extreme beer, there are plenty of other beers that fit the moniker in as much as the way they are made is somehow out of the norm; heather and lavender take the place of the hops in the brewing process; traditional styles that are double or triple hopped, or use malt in the same sort of excess; beers, porters and ales that use what might once – and by some still – have been considered unusual ingredients such as chocolate, peanut butter, espresso beans, candied ginger, oysters, or seaweed; or even beers that use a variety of wild bacteria and yeast strains in order to produce a sharper beer. When looked at through the broad lens of what fits the description “extreme” there are plenty of beers to be had from all over Maryland that aren't looking to challenge the ambitions of Colossus.
Brewing at a facility the size of Flying Dog, Brophy and his assistant brewers have the luxury of being able to play a little more than many of their colleagues around the state. “We are constantly experimenting and pilot brewing new recipes and concepts. Beers that are received well internally are given further consideration to be scaled to a production size brew.”
“Now, with that said, we have done some things over the years that stray from traditional techniques, but it has always been in the context of developing an interesting flavor which works in a well crafted beer that has appropriate intensity and complexity for the style. And in a new style, it still has to be well-balanced. I prefer to express the art of brewing at the level of subtlety more often than at the level of obnoxious intensity and this usually comes through with the orchestration of complexity in our beer, rather than singularity of flavor. Even though, we have had beers with a single flavor taking prominence, for instance the beer we did for the 2009 [Brewer's Association of Maryland's] Springfest where we used lavender along with lemon zest. It wasn't a very complex beer, but still it was really nice.”
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Here in the Old Line State Bo Lenck and Jim Wagner at DuClaw might be high gravity kings of Maryland, presiding over a brewery that produces at least five beers with double digit ABV. With a variety of barley wines and strong ales that average 15.8 percent ABV it might come as a surprise to some that only one of the Bel Air brewery's high gravity offerings qualifies as an extreme beer; Colossus, a strong ale that comes in at a whopping 21.92 percent ABV. However, strength of beer is not the only thing that might qualify a fine quaff for the distinction of extreme.
George Humbert, owner and brew master of Dog Brewing in Westminster, MD hasn't worked up the high grav angle, but he certainly has toyed with ingredients. Humbert brews his chocolate oatmeal stout with roasted cacao nibs and vanilla beans. The goal, he said, is to have “a balance between the chocolate, oatmeal and vanilla.” What attracts Humbert to making extreme beers, he explained, is the opportunity to work with new and unique ingredients.
Down in Frederick, Matt Brophy, the senior vice president in charge of brewing operations at Flying Dog talked a bit about the Canis Major line of beers. The line includes the brewery's Double Dog, a double IPA, and Gonzo Imperial Porter, a double porter which goes down with an unusually hoppy finish due to, as brewery literature puts it, being dry-hopped with “a shitload of cascade hops.” Brophy explained that when the Canis Major beers were introduced, popularity was slow in coming, but the four beers, which include the Gonzo and the Double, now account for 15 percent of the brewery's sales – not bad for what some would call beers with niche appeal.
In spite of the fact that the Canis Beers weren't Flying Dog's most popular brews upon debuting, they showed enough promise to merit keeping the beers that were originally intended as single batch brews. “Both Double Dog and Gonzo Imperial Porter were originally intended to be one time releases;” said Brophy. “Double Dog for our tenth anniversary and Gonzo to memorialize Hunter S. Thompson’s life after his death. Due to their extreme popularity, the decision was made to continue production of these beers. Horn Dog Barley Wine has been part of our line-up for some time and we added Kerberos three years ago based on the internal desire to have a Belgian style beer as part of our portfolio. Sales of all of these beers continue to be great.”
In addition to mixing ingredients like the Cascade hops, typical of an IPA, in a porter, the CM beers tend to be higher gravity, although none approach the intimidating ABV of DuClaw's Colossus. “Strength is certainly a component of the Canis Major series,” said Brophy, “but our focus is more on creativity and providing our customers with a remarkable beer experience.”
Brewing at a facility the size of Flying Dog, Brophy and his assistant brewers have the luxury of being able to play a little more than many of their colleagues around the state. “We are constantly experimenting and pilot brewing new recipes and concepts. Beers that are received well internally are given further consideration to be scaled to a production size brew.”Tom Flores, brew master at Brewer's Alley in downtown Frederick offered a variety of thoughts on the subject. “As far as extreme beers go, we aren't really known for that,” he said. “Though some beers we do and have done could certainly qualify.
“I personally have an aversion to making a beer when the motivation has its roots in a gimmick. I won't brew a beer simply to present a gimmick for the sake of a gimmick. And in my book, finding the extreme limit of any flavor attribute, at the expense of the rest of a beer's flavor profile - especially balance and drinkability - is a crass gimmick.
“Now, with that said, we have done some things over the years that stray from traditional techniques, but it has always been in the context of developing an interesting flavor which works in a well crafted beer that has appropriate intensity and complexity for the style. And in a new style, it still has to be well-balanced. I prefer to express the art of brewing at the level of subtlety more often than at the level of obnoxious intensity and this usually comes through with the orchestration of complexity in our beer, rather than singularity of flavor. Even though, we have had beers with a single flavor taking prominence, for instance the beer we did for the 2009 [Brewer's Association of Maryland's] Springfest where we used lavender along with lemon zest. It wasn't a very complex beer, but still it was really nice.”While Flores has ventured into bittering ingredients that have been used in place of hops, neighboring brewer Will Golden at Frederick's Barley and Hops brewpub admits that he's not a fan of using ingredients such as lavender or heather. That said, he certainly does like turning the use of traditional ingredients up a notch or two. “I make a double IPA called Double Deuce at about nine percent ABV,” noted Golden. It uses “almost four pounds of hops per barrel. It uses three times as many hops as a normal IPA.”
For the most part, that's where Golden's foray into the world of extreme brewing ends – but not because he isn't interested in experimenting a little more. Golden pointed out a common problem for the small brewery and brewpub in regards to expanded offerings It's “mostly scheduling issues and tank space. With the extremely limited space everything has to be meticulously planned. In order to do a seasonal at all I have to take one of the staple beers out of fermentation rotation and hope I have enough to last until the seasonal is finished. Then keg off the seasonal and replace the staple beer.”
Golden intimated that this could be less of an issue were he working with more serving tanks than fermenters, as well as additional cold storage, but limited space and tanks are common occurrences at brewpubs which are always involved in a balancing act between brewery, kitchen, and dining space.
Down at The Ruddy Duck in Solomons Island, brewer Jonathan Reeves preaches from the same pulpit as Flores. “I love to make different beers,” explained Reeves, “but I am always seeking to find balance with new and novel combinations. I've used spices done barrel aging and I would like to experiment with novel fermentations but with caveats; I wouldn't call myself a traditional brewer but I would also note that many of these 'new styles' have historical precedents. The Scottish have a history of using alternative bittering agents like heather or quassia but mostly from a perspective of pragmatism and economy. The same is true in regard to using spices like ginger,licorice and chillies - particularly in porter - but this was true for a potentially more sinister reason; these ingredients added heat to the beer making it seem more alcoholic or intoxicating thereby increasing its value while reducing its production cost. That said, I love spiced beer but again it is so easy to over do. I just brewed a braggot with a touch of ginger and I agonized on just how much ginger that should be, I know that this spice goes well with honey but the honey ultimately must show through for the beer to be enjoyable and complex.”
Reeves and Flores both express concerns regarding extreme beers, but that hasn't stopped them from experimenting. Unfortunately Reeves has encountered beers that have failed to walk the balancing act between popping flavors, where the brewer has settled for an overwhelming flavor of hops, or the cough syrupy sweetness of an ill-crafted high gravity beer at the expense of brewing what he felt could have been a quality beer. “Big beers and hoppy beers should follow the same maxims,” he said. “My brother-in-law was the captive audience of an individual consuming a six-pack of one the extreme double imperial IPA's that reduced his guest to a raving lunatic who eventually took slumber on his dinner table - not too enjoyable. If I produce a strong beer then it should have a complexity that does not blindside the drinker. And don't get me started on the hops thing, I love hops but a hoppy beer should not be like licking a telephone pole.”
Reeves continued, “beyond all this moralizing I am certainly less than perfect. I have made extreme beers and my patrons sometimes ever so slowly have drank it leaving me an empty tank to start anew. I value my patrons and I don't want to either treat them like suckers or wrap them up in some kind of self absorbed search for my artistic fulfillment. I want them to enjoy themselves, to stop and appreciate the moment when they can be insulated from the extreme and unpredictable.”
Flores, while coming off as something of a traditionalist when discussing extreme beers, went on to talk at length about what he has experimented with. “We have done beers that utilize barrels,” said Flores. “In 1998 we racked some of our Scotch Ale into a wine barrel from Loew's Vineyards here in Frederick County...The barrel was emptied of a 50 percent honey and 50 percent Cabernet sauvignon wine just before we used it. There was a little contribution to flavor from the wine and the barrel itself. The second time we used the barrel, there was only a faint hint of flavor from the barrel. And this past winter, we racked our Oatmeal Stout into a Woodford Reserve Bourbon barrel for a bourbon tasting we did in April...The bourbon flavor comes through nicely and really complements the roasty and caramel notes of the Oatmeal Stout. We only gave it a 'kiss' of the barrel though - two weeks contact - as we were apprehensive about getting too much bourbon flavor. I've seen this happen before.
“Our Resinator is a double IPA. I refuse to call it 'Imperial IPA', as the only style that has an historical connection to the [term] is Russian Imperial Stout [and maybe Baltic Porter as well]. Calling beers 'Imperial-this' and 'Imperial-that' is kind of gimmicky to me. We do use a lot of hops in it; it's a big strong beer with a lot of hop aroma and significant bitterness. But it also has enough malt intensity to keep it balanced well.”
While they have yet to brew a chocolate beer at Brewer's Alley, Flores noted that he has thought about it. There are plenty of other ingredients that he has tried. Through the fall, the Frederick brewpub has had a beer called Ginger Gold which utilized fresh-diced ginger in the brew kettle. Maple syrup, caraway seeds and molasses are among the ingredients that have also found their way into the beers that Flores has made.
There are things about extreme beer that seem trendy. Amongst Maryland's craft brewers some are wary of the products that have hit the shelves in the name of exploring new, or more intense flavors. Still, they see the trend as something that bodes well for the future of the industry.
“Most of the times, whenever we've done a non-traditional beer or an extreme beer, there are always those who like it and like it a lot, and everyone else sticks with the other beer,” said Flores. “So we do get a response, but it's usually a niche response. But that's the great thing about a brewpub; we can play around and get immediate feedback for future reference.”
“American craft beer drinkers are a smart group of people who understand beer styles and know what they like,” observed Brophy. “They also understand that trying new beers is an important part of the process of discovering and enjoying new and interesting beers. 'Extreme' beers often give drinkers a chance to experience some new and often unusual flavor profiles.”
“We find that most people are willing to experience the adventure of trying out a new flavor they've never encountered before, especially when found in beer,” added Flores “That's a good sign for the future of craft brewing!”
Look for more on high gravity beers in the December/January issue of The Mid-Atlantic Brewing News, on stands in breweries, brew pubs, and homebrew shops December 1.
Look for more on high gravity beers in the December/January issue of The Mid-Atlantic Brewing News, on stands in breweries, brew pubs, and homebrew shops December 1.
I'm in the process of relaunching this site. Grains-n-Grapes is going to be revived in the coming weeks as a supplement to my work for the Mid-Atlantic Brewing News. For those of you who haven't read my bio, I am the Maryland columnist for the MABN. The publication comes out once every two months, and, as such, becomes problematic in regards to reporting on events that are not announced during the right editorial window.
While the news here will be Maryland intensive, I do plan on looking beyond the borders of the Old Line State, covering Maryland's burgeoning wine industry, and covering home brewing issues. This blog will include traditional reporting, editorials, and Webcasts. I hope to bring you interviews with brewers, innovators, and the movers and shakers in the beer industry.
While I can't guarantee it, I hope to always bring something new, fresh, and entertaining to the beer enthusiast. For example, those living in and around Washington DC should head on down to Churchkey (http://www.churchkeydc.com/) just outside of Logan Circle in order to meet the ladies of The Naked Pint - http://www.thenakedpint.com/index.html. The authors of the craft beer guide are part of a Flying Dog sponsored meet and greet.
Churchkey
1337 14th Street
Washington, DC 20005
(202) 567-2576
One final note - I am working on some format changes to the site in order to enhance the reader's experience. Please come back often for updates.
Yours in good fermentables,
Kevin M. Smith
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While the news here will be Maryland intensive, I do plan on looking beyond the borders of the Old Line State, covering Maryland's burgeoning wine industry, and covering home brewing issues. This blog will include traditional reporting, editorials, and Webcasts. I hope to bring you interviews with brewers, innovators, and the movers and shakers in the beer industry.
While I can't guarantee it, I hope to always bring something new, fresh, and entertaining to the beer enthusiast. For example, those living in and around Washington DC should head on down to Churchkey (http://www.churchkeydc.com/) just outside of Logan Circle in order to meet the ladies of The Naked Pint - http://www.thenakedpint.com/index.html. The authors of the craft beer guide are part of a Flying Dog sponsored meet and greet.
Churchkey
1337 14th Street
Washington, DC 20005
(202) 567-2576
One final note - I am working on some format changes to the site in order to enhance the reader's experience. Please come back often for updates.
Yours in good fermentables,
Kevin M. Smith
31
DuClaw Brewing
Belair, MD
Grade: 9.25
According to the press release, Celebrate Halloween with the latest brew straight from Jim Wagner's cauldron: 31, our special Spiced Munich Dunkel. This German-style amber lager tricks you with its smooth, malty taste and moderate 5.1% abv, then treats your palate with a spicy finish of cinnamon and nutmeg. 31 goes on tap October 31st (all day) and will be available for a limited time — while supplies last. So get to your nearest DuClaw on Halloween night and sample a beer so good it's scary! Costumes are optional ... but encouraged.
So...I have a great job. The pay isn't great, but I go to beer festivals and microbreweries, and brew pubs. It's what I get paid to do.
As such, I get to meet some great people throughout the state - homebrewers, brewmasters, bar tenders, brewery CEO's, sales, marketing, and production line people. It's a job that allows me to sit and chat with these people over some good beer and good food.
Some of my favorites - as much for their beer as it is for their company - are the guys at DuClaw. Brewers Jim Wagner and Bo Lenck do some fine work. Sure, I'm not thrilled by their Raspberry Chocolate Stout, but I've never been thrilled by raspberry beers. My wife, on the other hand, loves it. Really just a matter of taste.
Now, the 31 I noted above, I drove an hour to sample this, and it was well worth the ride (my wife says that the stout is as well - so if that's your cup of tea, make the trip).
The 31 was an imminently drinkable Dunkel with a nice aroma, pours well and has beautiful color. The spices were subtle without being understated, or overwhelming. I highly recommend this beer.
Coming soon: reviews of Sam Adams Imperial Pilsner, Flying Dog's Gonzo Imperial Porter and their Kerberos Tripel, as well as DuClaw Devil's Milk.
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DuClaw Brewing
Belair, MD
Grade: 9.25
According to the press release, Celebrate Halloween with the latest brew straight from Jim Wagner's cauldron: 31, our special Spiced Munich Dunkel. This German-style amber lager tricks you with its smooth, malty taste and moderate 5.1% abv, then treats your palate with a spicy finish of cinnamon and nutmeg. 31 goes on tap October 31st (all day) and will be available for a limited time — while supplies last. So get to your nearest DuClaw on Halloween night and sample a beer so good it's scary! Costumes are optional ... but encouraged.
So...I have a great job. The pay isn't great, but I go to beer festivals and microbreweries, and brew pubs. It's what I get paid to do.
As such, I get to meet some great people throughout the state - homebrewers, brewmasters, bar tenders, brewery CEO's, sales, marketing, and production line people. It's a job that allows me to sit and chat with these people over some good beer and good food.
Some of my favorites - as much for their beer as it is for their company - are the guys at DuClaw. Brewers Jim Wagner and Bo Lenck do some fine work. Sure, I'm not thrilled by their Raspberry Chocolate Stout, but I've never been thrilled by raspberry beers. My wife, on the other hand, loves it. Really just a matter of taste.
Now, the 31 I noted above, I drove an hour to sample this, and it was well worth the ride (my wife says that the stout is as well - so if that's your cup of tea, make the trip).
The 31 was an imminently drinkable Dunkel with a nice aroma, pours well and has beautiful color. The spices were subtle without being understated, or overwhelming. I highly recommend this beer.
Coming soon: reviews of Sam Adams Imperial Pilsner, Flying Dog's Gonzo Imperial Porter and their Kerberos Tripel, as well as DuClaw Devil's Milk.
Check out what corporate Austria has offered its soccer players in international competition to get the best play possible out of their national team...
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Let's assume this was a Freudian slip...and as such, something that John McCain was thinking, but didn't really want to say (as is the way with many a slip of the tongue) -
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Now, I understand we're looking at a slip of the tongue, but I can't condone anyone being the commander and chief that utters those words. Consider the following from everyone ranging from past presidents, founding fathers, and other world leaders -(CNN) – John McCain issued a promise Tuesday that may cause a bit of unrest with a broad swath of voters:
He'll veto every single beer?
In a slip of the tongue while railing against excessive earmarks at the National Small Business Summit in Washington, the presumptive Republican presidential nominee inadvertently pledged to veto the popular alcoholic beverage.
Watch McCain's slip of the tongue
"I will use the veto as needed. I will veto every single beer — bill with earmarks," he said, as rumblings from the crowd could be heard. "And every single bill that we have come across my desk I will make them famous. I will veto them, you will know their names."
"No soldier can fight unless he is properly fed on beef and beer."
-John Churchill, First Duke of Marlborough
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill to his Secretary of War, 1944
"Beer is proof that God loves us and wants us to be happy."
-Benjamin Franklin
"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer."
-Abraham Lincoln
"He was a wise man who invented beer."
-Plato
"Give me a woman who loves beer and I will conquer the world."
-Kaiser Welhelm
For me...never trust a world leader who doesn't drink beer - or recommends vetoing it.
This week I have five pretty damn fine brews that I'm looking at. But first a quick note -
Bacon is a wonderful thing. The best thing pigs have ever gifted us with. Vodka one the best things that Russia has given the world. The two together? I have my doubts.
On to the Beer. Like last week - from best to worst...
Three are Pennsylvania brewers, one brews in Massachusetts but is headquartered in Maryland, and the other is out of Louisiana.
There were to that scored out at a nine on my scale. Both were hop-heavy brews...on to it...
Victory Hop-Devil Ale
Victory Brewing Co.
Downingtown, PA
Grade: 9.0
Victory's Hop-Devil starts with a strong hop-heavy aroma, complimented with a nice hoppy flavor with a bitter finish, typical of the better hop brews. The beer pours slightly cloudy, as though unfiltered, but has an attractive golden-amber color.
With even carbonation, the beer drinks smoothly. I highly recommend this to any fans of hops.
Imperial Amber Nugget-Nectar
Troeg's Brewing Co.
Harrisburg, PA
Grade: 9.0
The Troeg Brothers entrant into the hops arms race has a stronger, bitter, hoppy aroma than the Hop-Devil, and starts with slightest, almost innocuous sweetness, but finishes with the strong bitterness of the hops in the back of the mouth.
The beer pours clear, but with a similar golden-amber as the Hop-Devil. It pours nicely, with good, even carbonation and holds a nice head.
Winter Warmer
Lancaster Brewing Co.
Wilkes-Barre, PA
Grade: 8.0
Most winter warmers tend to be spicy beers with the flavors of pumpkin and ginger. This is a heartier beer with a malty, caramel infused aroma that nicely compliments its flavor. The beer tastes of malt and with caramel overtones.
The warmer has a beautiful, deep ruby color. When poured the beer looks somewhat like a soda, however it settles nicely.
Turbodog Abita Ale
Abita Brewing Co.
Abita Springs, LA
Grade: 8.0
This beer doesn't exactly attack the olfactory when poured. The scent has an indeterminate metallic undertone with the light odor of an American brewed stout. Oddly, it has neither a metallic nor a very stout like flavor, drinking more like a nut brown with a hint of chocolate. The one nod to the stout-like aroma is the fact that the flavor finishes with a distinct coffee note like certain stouts.
When poured, the beer is well carbonated with a nice head and a deep ruby-brown color.
Golden Ale
Hook & Ladder Brewing Co
HQ - Silver Spring, MD
Brewed - Ipswich, MA
Grade 7.625
This beer has an unusual, though pleasant aroma with a vague malt afterthought in the smell. It has good flavor for a lighter beer, and finishes on a pleasant, smoky note.
While the beer pours with a nice, even carbonation, I would say that the color is a little pale for a golden ale - leaning more towards the color of a good pilsner or pale ale.
The perfect time to have a Hook & Ladder would be with a hot dog on a hot, sunny day at the ballpark.
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Bacon is a wonderful thing. The best thing pigs have ever gifted us with. Vodka one the best things that Russia has given the world. The two together? I have my doubts.
On to the Beer. Like last week - from best to worst...
Three are Pennsylvania brewers, one brews in Massachusetts but is headquartered in Maryland, and the other is out of Louisiana.
There were to that scored out at a nine on my scale. Both were hop-heavy brews...on to it...
Victory Hop-Devil Ale
Victory Brewing Co.
Downingtown, PA
Grade: 9.0
Victory's Hop-Devil starts with a strong hop-heavy aroma, complimented with a nice hoppy flavor with a bitter finish, typical of the better hop brews. The beer pours slightly cloudy, as though unfiltered, but has an attractive golden-amber color.
With even carbonation, the beer drinks smoothly. I highly recommend this to any fans of hops.
Imperial Amber Nugget-NectarTroeg's Brewing Co.
Harrisburg, PA
Grade: 9.0
The Troeg Brothers entrant into the hops arms race has a stronger, bitter, hoppy aroma than the Hop-Devil, and starts with slightest, almost innocuous sweetness, but finishes with the strong bitterness of the hops in the back of the mouth.
The beer pours clear, but with a similar golden-amber as the Hop-Devil. It pours nicely, with good, even carbonation and holds a nice head.
Winter Warmer
Lancaster Brewing Co.
Wilkes-Barre, PA
Grade: 8.0
Most winter warmers tend to be spicy beers with the flavors of pumpkin and ginger. This is a heartier beer with a malty, caramel infused aroma that nicely compliments its flavor. The beer tastes of malt and with caramel overtones.
The warmer has a beautiful, deep ruby color. When poured the beer looks somewhat like a soda, however it settles nicely.
Turbodog Abita AleAbita Brewing Co.
Abita Springs, LA
Grade: 8.0
This beer doesn't exactly attack the olfactory when poured. The scent has an indeterminate metallic undertone with the light odor of an American brewed stout. Oddly, it has neither a metallic nor a very stout like flavor, drinking more like a nut brown with a hint of chocolate. The one nod to the stout-like aroma is the fact that the flavor finishes with a distinct coffee note like certain stouts.
When poured, the beer is well carbonated with a nice head and a deep ruby-brown color.
Golden Ale
Hook & Ladder Brewing Co
HQ - Silver Spring, MD
Brewed - Ipswich, MA
Grade 7.625
This beer has an unusual, though pleasant aroma with a vague malt afterthought in the smell. It has good flavor for a lighter beer, and finishes on a pleasant, smoky note.
While the beer pours with a nice, even carbonation, I would say that the color is a little pale for a golden ale - leaning more towards the color of a good pilsner or pale ale.
The perfect time to have a Hook & Ladder would be with a hot dog on a hot, sunny day at the ballpark.
In this week's installment of BR, I sampled five beers, four from mid-Atlantic states - one of which has Maryland ties. Along with those four mid-Atlantic beers is a West Coast brew that came to me on the recommendation of a home-brewer I know.
Let's work our way through them, from best to worst, the worst this week being an innocuous beer that, while not bad, is nothing special...
Stone IPA
Stone Brewing Co.
Escondido, CA
Grade: 9.0
The Stone IPA, brought to you by the same people that brew Arrogant Bastard Ale, starts off with a pleasing, hoppy, floral aroma, and finishes with a floral, citrussy flavor with a hint of bitterness in the aftertaste.
When poured, this IPA has a nice and rich, smoky golden color, with good, even carbonation.
This was truly one of the better IPA's I have had. I highly recommend this beer for the pale ale fan.
Hop Hog India Pale Ale
Lancaster Brewing Co.
Wilkes-Barre, PA
Grade: 7.8125
This is an extremely drinkable IPA (not quite on par with the Stone IPA, but worth the money for a six) that's lightly aromatic with hints of copper and hops. The beer is flavored with caramel overtones with a touch of hoppy bitterness in the aftertaste.
When poured, the Hop Hog has a beautiful, rich amber color, which might be considered by some to be a touch on the dark side for a pale ale. While the beer carries a nice head while in the glass, the body of the beer comes off as over-carbonated.
Stoudt's Scarlett Lady ESB
Stoudt's Brewing Co., Ltd.
Adamstown, PA
Grade: 7.625
Brought to you by the nation's first female brew-master, Stoudt's produces a respectable bitter with an underwhelming caramel aroma touched with bitterness at the back of the nose. As with any quality bitter, the Scarlett Lady ESB is indeed bitter, with the contrasting sweetness of caramel in the beer's aftertaste.
The Scarlett Lady has a beautiful, deep coppery color and is evenly carbonated.
Rugged Trail Nut Brown Ale
Troeg's Brewing Co.
Harrisburg, PA
Grade: 7.5
This very drinkable but brown ale brewed in the capital of Pennsylvania with an ABV in the 4.5% range is the brew for the person who wants more than one beer, but doesn't want to get stinking drunk too quickly.
It has a very nice, very caramel infused aroma which compliments its smoky, caramel flavor and coffee finish.
Like any good brown, the Rugged Trail is a rich amber-brown.
The beer's biggest flaw is that when poured, the amount of carbonation makes it look like soda.
Fordham Copperhead Ale
Fordham Brewing Co.
Dover, DE
Grade: 6.125
Fordham Brewing is the parent company of the Ram's Head bars/road houses in Maryland. Until recently, the Ram's Head in Annapolis brewed on premises. Now all of the restaurant's brewing is handled at the Dover brewery.
Overall, this is a fairly innocuous beer, flavored largely by what I suspect are copper kettles, thus receiving the Copperhead name. There was an almost nonexistent aroma touched with the vague odor of copper, and the beer itself had no character. It drinks, from a flavor standpoint, like anyone of a number of other indistinguishable ales out there.
The best things that can be said about this beer is that it has a nice coppery color and is well carbonated.
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Let's work our way through them, from best to worst, the worst this week being an innocuous beer that, while not bad, is nothing special...
Stone IPA
Stone Brewing Co.
Escondido, CA
Grade: 9.0
The Stone IPA, brought to you by the same people that brew Arrogant Bastard Ale, starts off with a pleasing, hoppy, floral aroma, and finishes with a floral, citrussy flavor with a hint of bitterness in the aftertaste.
When poured, this IPA has a nice and rich, smoky golden color, with good, even carbonation.
This was truly one of the better IPA's I have had. I highly recommend this beer for the pale ale fan.
Hop Hog India Pale Ale
Lancaster Brewing Co.
Wilkes-Barre, PA
Grade: 7.8125
This is an extremely drinkable IPA (not quite on par with the Stone IPA, but worth the money for a six) that's lightly aromatic with hints of copper and hops. The beer is flavored with caramel overtones with a touch of hoppy bitterness in the aftertaste.
When poured, the Hop Hog has a beautiful, rich amber color, which might be considered by some to be a touch on the dark side for a pale ale. While the beer carries a nice head while in the glass, the body of the beer comes off as over-carbonated.
Stoudt's Scarlett Lady ESB
Stoudt's Brewing Co., Ltd.
Adamstown, PA
Grade: 7.625
Brought to you by the nation's first female brew-master, Stoudt's produces a respectable bitter with an underwhelming caramel aroma touched with bitterness at the back of the nose. As with any quality bitter, the Scarlett Lady ESB is indeed bitter, with the contrasting sweetness of caramel in the beer's aftertaste.
The Scarlett Lady has a beautiful, deep coppery color and is evenly carbonated.
Rugged Trail Nut Brown AleTroeg's Brewing Co.
Harrisburg, PA
Grade: 7.5
This very drinkable but brown ale brewed in the capital of Pennsylvania with an ABV in the 4.5% range is the brew for the person who wants more than one beer, but doesn't want to get stinking drunk too quickly.
It has a very nice, very caramel infused aroma which compliments its smoky, caramel flavor and coffee finish.
Like any good brown, the Rugged Trail is a rich amber-brown.
The beer's biggest flaw is that when poured, the amount of carbonation makes it look like soda.
Fordham Copperhead Ale
Fordham Brewing Co.
Dover, DE
Grade: 6.125
Fordham Brewing is the parent company of the Ram's Head bars/road houses in Maryland. Until recently, the Ram's Head in Annapolis brewed on premises. Now all of the restaurant's brewing is handled at the Dover brewery.
Overall, this is a fairly innocuous beer, flavored largely by what I suspect are copper kettles, thus receiving the Copperhead name. There was an almost nonexistent aroma touched with the vague odor of copper, and the beer itself had no character. It drinks, from a flavor standpoint, like anyone of a number of other indistinguishable ales out there.
The best things that can be said about this beer is that it has a nice coppery color and is well carbonated.
Everybody has their favorite places for stocking up on beer, wine, and other liquefied fruits and grains.
Living in Frederick County, MD, I have my local place where I will pick up a six for my weekend quick fix of beer or even a bottle of the fermented grape. Unfortunately, the local place, which will remain nameless, is a little over-priced - so I do pay a premium for being able to get my alcohol only five minutes from my house rather than 25 minutes.
For the store's size, it has a respectable selection of micro-brews and imports - ranging from sixes of Wychwood's Hobgoblin to Lancaster's Hop Hog. It carries a variety of beers from across the country, but if I am really looking for something I haven't tried before, there are several places that I will look to go.
In the greater Frederick area, my favorite place for price and selection tends to be Ye Old Spirit Shop on Seventh Street, just off of Route 15. The store has an impressive selection of beer and some high quality reasonably priced wines.
For the fan of microbrews and imports, this store is something of a playground - no, it's not one of those huge, warehouse-like super-stores - but management has done a wonderful job of cramming their store full of beers from England, Ireland, Belgium, Germany, and from all over the United States. For a list of the brands and varieties, click on the link above and go to the "Beer" page where you can click on a button that will allow you to view the store's inventory.
A smaller location that I will sometimes go in Frederick is Riverside Liquors, next to the Blockbuster Video just off of Route 26, heading towards Walkersville. They don't have the selection of Ye Old Spirit Shop - for either beer or wine, but they are reasonably priced and do carry a couple of the lower end (price-wise) quality wines that are sometimes hard to find at the Spirit Shop.
Then in Williamsburg, for wine there's The Chef's Kitchen which Kelly talked about briefly in this post.
Another favorite of mine for the vino, and it's not so much about a huge selection as it is about good wine at a good price in a town that's just a pleasant day trip, is the Shepherdstown Sweet Shop Bakery in Shepherdstown, WV. The bakery, located on German Street in Shepherdstown, the main drag in the home of Shepherd University - once a Civil War hospital.
The bakery holds periodic wine tastings and is just an easy place to relax and unwind.
[More]
Living in Frederick County, MD, I have my local place where I will pick up a six for my weekend quick fix of beer or even a bottle of the fermented grape. Unfortunately, the local place, which will remain nameless, is a little over-priced - so I do pay a premium for being able to get my alcohol only five minutes from my house rather than 25 minutes.
For the store's size, it has a respectable selection of micro-brews and imports - ranging from sixes of Wychwood's Hobgoblin to Lancaster's Hop Hog. It carries a variety of beers from across the country, but if I am really looking for something I haven't tried before, there are several places that I will look to go.
In the greater Frederick area, my favorite place for price and selection tends to be Ye Old Spirit Shop on Seventh Street, just off of Route 15. The store has an impressive selection of beer and some high quality reasonably priced wines.
For the fan of microbrews and imports, this store is something of a playground - no, it's not one of those huge, warehouse-like super-stores - but management has done a wonderful job of cramming their store full of beers from England, Ireland, Belgium, Germany, and from all over the United States. For a list of the brands and varieties, click on the link above and go to the "Beer" page where you can click on a button that will allow you to view the store's inventory.
A smaller location that I will sometimes go in Frederick is Riverside Liquors, next to the Blockbuster Video just off of Route 26, heading towards Walkersville. They don't have the selection of Ye Old Spirit Shop - for either beer or wine, but they are reasonably priced and do carry a couple of the lower end (price-wise) quality wines that are sometimes hard to find at the Spirit Shop.
Then in Williamsburg, for wine there's The Chef's Kitchen which Kelly talked about briefly in this post.
Another favorite of mine for the vino, and it's not so much about a huge selection as it is about good wine at a good price in a town that's just a pleasant day trip, is the Shepherdstown Sweet Shop Bakery in Shepherdstown, WV. The bakery, located on German Street in Shepherdstown, the main drag in the home of Shepherd University - once a Civil War hospital.
The bakery holds periodic wine tastings and is just an easy place to relax and unwind.
During this weekend's football fest, I sampled four beers - some with distinctly different feels and flavors.
I am running on a ten point rating system, rating the beers on bouquet, flavor, color, and carbonation. Each aspect is rated from one to ten, ten being the best, one the worst (ie: 1 could be poor taste, flat, over carbonated, poor aroma, etc.). Those numbers are added together and divided by four, resulting in a final score for each beer.
The beers, from best to worst (worst still being a drinkable beer) -
Harpoon Munich-Type Dark
Harpoon Brewery
Boston, MA
Grade: 8.25
I will preface all of this with the following statement - I prefer dark beers. That's not to say that I don't like pilsners or lighter ales, every type of beer has its place, but my preference leans to the dark.
This beer has a mild Bock-like bouquet, with a hint of a malty aroma. The flavor is mild, smooth and malty with a vaguely sweet smokiness in the aftertaste. It pours well with a nice head and nice, even carbonation, and has a deep, rich dark brown, almost ruby, or garnet coloring.
Tommyknocker Cocoa Porter Winter Warmer
Tommyknocker Brewery & Pub, LLC.
Idaho Springs, CO
Grade: 8.0
This is not your typical winter warmer, which usually is an ale tinted with spices - often with a flavor of gingerbread or pumpkin pie spice. This is like a chocolate version of a lambic, replete with the same sort of sweetness that the fruit-infused beers have.
It's a funny, flavorful beer with the aroma of mellowed Ovaltine. On the label, the beer boasts that the ale is "brewed with cocoa powder and honey." The tastes of the key ingredients make this quite definitively a dessert beer, a nice compliment to the post-meal experience.
Nicely carbonated, with a deep reddish-brown color, this beer is not going to appeal to people that want their beer to taste like beer. Those who do not appreciate lambics would likely grade this considerably lower - probably in the 4.0 to 6.0 range.
Hop-Ocalypse IPA
Clay Pipe Brewing
Frederick/Westminster, MD
Grade: 7.875
I wouldn't go quite as far as the boast on the label - "A hop flavor so delicious...it will change your world," but it is a pleasing, drinkable beer.
Everything about this beer is pleasant.
It's nicely carbonated, gives a good head on pour, has a rich, golden color - maybe a shade darker than what one would expect of a pale ale - and a nice, floral, hoppy flavor that matches its floral bouquet.
Dogfishhead 90 Minute Imperial IPA
Dogfishhead Craft Brewing
Milton, DE
Grade: 5.75
I was not thrilled.
I have heard a lot about this beer, which gets dry-hopped for 90 minutes at the end of the brewing process. I was expecting a hop-laced pale ale - instead it came off as a vaguely hoppy wheat beer. The bouquet was lightly floral with a strong, acrid tone and the flavor was similar.
While the color was good for an IPA (the only aspect of this beer that I scored higher than a 5 at 8), the carbonation was similar to that of ginger ale.
[More]
I am running on a ten point rating system, rating the beers on bouquet, flavor, color, and carbonation. Each aspect is rated from one to ten, ten being the best, one the worst (ie: 1 could be poor taste, flat, over carbonated, poor aroma, etc.). Those numbers are added together and divided by four, resulting in a final score for each beer.
The beers, from best to worst (worst still being a drinkable beer) -
Harpoon Munich-Type DarkHarpoon Brewery
Boston, MA
Grade: 8.25
I will preface all of this with the following statement - I prefer dark beers. That's not to say that I don't like pilsners or lighter ales, every type of beer has its place, but my preference leans to the dark.
This beer has a mild Bock-like bouquet, with a hint of a malty aroma. The flavor is mild, smooth and malty with a vaguely sweet smokiness in the aftertaste. It pours well with a nice head and nice, even carbonation, and has a deep, rich dark brown, almost ruby, or garnet coloring.
Tommyknocker Cocoa Porter Winter Warmer
Tommyknocker Brewery & Pub, LLC.
Idaho Springs, CO
Grade: 8.0
This is not your typical winter warmer, which usually is an ale tinted with spices - often with a flavor of gingerbread or pumpkin pie spice. This is like a chocolate version of a lambic, replete with the same sort of sweetness that the fruit-infused beers have.
It's a funny, flavorful beer with the aroma of mellowed Ovaltine. On the label, the beer boasts that the ale is "brewed with cocoa powder and honey." The tastes of the key ingredients make this quite definitively a dessert beer, a nice compliment to the post-meal experience.
Nicely carbonated, with a deep reddish-brown color, this beer is not going to appeal to people that want their beer to taste like beer. Those who do not appreciate lambics would likely grade this considerably lower - probably in the 4.0 to 6.0 range.
Hop-Ocalypse IPAClay Pipe Brewing
Frederick/Westminster, MD
Grade: 7.875
I wouldn't go quite as far as the boast on the label - "A hop flavor so delicious...it will change your world," but it is a pleasing, drinkable beer.
Everything about this beer is pleasant.
It's nicely carbonated, gives a good head on pour, has a rich, golden color - maybe a shade darker than what one would expect of a pale ale - and a nice, floral, hoppy flavor that matches its floral bouquet.
Dogfishhead 90 Minute Imperial IPA
Dogfishhead Craft Brewing
Milton, DE
Grade: 5.75
I was not thrilled.
I have heard a lot about this beer, which gets dry-hopped for 90 minutes at the end of the brewing process. I was expecting a hop-laced pale ale - instead it came off as a vaguely hoppy wheat beer. The bouquet was lightly floral with a strong, acrid tone and the flavor was similar.
While the color was good for an IPA (the only aspect of this beer that I scored higher than a 5 at 8), the carbonation was similar to that of ginger ale.
Check out this article from the New York Times:
Forget about I.P.A.’s, strong, hoppy brews developed by the British centuries ago to withstand the ocean voyage to colonial India. Americans are now making double I.P.A.’s, Extreme I.P.A.’s, even Unearthly I.P.A.’s.