You know the drill: NABC is closed today and tomorrow, December 31 and January 1.
Back on Friday the 2nd.
Wednesday, December 31, 2008
Monday, December 29, 2008
Reminder: Pants Down Potluck Port Drinkers Circle, tonight.
Tonight is the occasion of the annual gathering of the Pants Down Potluck Port Drinkers Circle of New Albany, Southern Indiana, Oz and points afar.
Last year's gathering was especially memorable ... wasn't it? Come to think of it, I can't remember. I feel cheated somehow, even deprived ... but so it goes.
As before, we'll be imbibing in the Prost banquet and special events wing of Rich O's Public House/NABC. Specifically, we'll be in the "gallery" to the left of the main seating area. Starting time is 7:00 p.m.
Note that because we're "bringing our own," both in terms of alcohol and nibbles, one goal of the gathering is to be self-sufficient, and to permit the wait staff to garner vast profits from non-port-drinking customers. If you will be dining at the pub prior to the port tasting, please allow sufficient time and go through the usual drill. I will instruct the servers to expect that some people will be keeping their tabs open for drinks later in the evening.
Aside from that, as always, this year's tasting is open to all comers, with no cover or minimum, but with the only firm requirement being that participants bring a bottle of Port and a snack (cheese, salami, olives or other munchables) to the gathering.
Of course, in lieu of a contribution, it remains conceivable that a fine cigar for the hosting Publican might buy your way inside, although remember that Prost is smoke-free, and we'll have to retreat to the bar for the consolations of tobacco.
Coverage from stellar events the last three years can be viewed here:
2007: This year's gathering of the Pants Down Potluck Port Drinkers Circle will be Thursday, December 27.
2006: Pants Down Port Drinkers on December 28: A recap.
2005: Port wine is a holiday tradition.
Regrettably, traditional co-conspirator Tim Eads cannot be with us this evening.
Briefly googling in preparation, we find:
Into Wine: Enjoying Port
The Vintage Port Site (operated by the Symington Family Port Companies)
Prior to my only visit to Portugal in 2000, the Danish gonzo journalist Kim Wiesener, a longtime friend, recommended Richard Mayson's "Port and the Douro" as the finest overview of all things Port. Indeed, it is excellent, and if you're interested in Port, it's a must-have.
There's a newer edition available, and for future reference, I'm sure that Randy Smith at Destinations Booksellers would be able to track it down for those interested. Here's a capsule description:
Mayson recounts the history of this great fortified wine up to the present day, including an assessment of major vintages back to 1896. He examines the physical condition of the region, grape varieties and vineyards with an appraisal of each of the main quintas, providing a directory of individual producers and shippers.
Last year's gathering was especially memorable ... wasn't it? Come to think of it, I can't remember. I feel cheated somehow, even deprived ... but so it goes.
As before, we'll be imbibing in the Prost banquet and special events wing of Rich O's Public House/NABC. Specifically, we'll be in the "gallery" to the left of the main seating area. Starting time is 7:00 p.m.
Note that because we're "bringing our own," both in terms of alcohol and nibbles, one goal of the gathering is to be self-sufficient, and to permit the wait staff to garner vast profits from non-port-drinking customers. If you will be dining at the pub prior to the port tasting, please allow sufficient time and go through the usual drill. I will instruct the servers to expect that some people will be keeping their tabs open for drinks later in the evening.
Aside from that, as always, this year's tasting is open to all comers, with no cover or minimum, but with the only firm requirement being that participants bring a bottle of Port and a snack (cheese, salami, olives or other munchables) to the gathering.
Of course, in lieu of a contribution, it remains conceivable that a fine cigar for the hosting Publican might buy your way inside, although remember that Prost is smoke-free, and we'll have to retreat to the bar for the consolations of tobacco.
Coverage from stellar events the last three years can be viewed here:
2007: This year's gathering of the Pants Down Potluck Port Drinkers Circle will be Thursday, December 27.
2006: Pants Down Port Drinkers on December 28: A recap.
2005: Port wine is a holiday tradition.
Regrettably, traditional co-conspirator Tim Eads cannot be with us this evening.
Briefly googling in preparation, we find:
Into Wine: Enjoying Port
The Vintage Port Site (operated by the Symington Family Port Companies)
Prior to my only visit to Portugal in 2000, the Danish gonzo journalist Kim Wiesener, a longtime friend, recommended Richard Mayson's "Port and the Douro" as the finest overview of all things Port. Indeed, it is excellent, and if you're interested in Port, it's a must-have.
There's a newer edition available, and for future reference, I'm sure that Randy Smith at Destinations Booksellers would be able to track it down for those interested. Here's a capsule description:
Mayson recounts the history of this great fortified wine up to the present day, including an assessment of major vintages back to 1896. He examines the physical condition of the region, grape varieties and vineyards with an appraisal of each of the main quintas, providing a directory of individual producers and shippers.
Saturday, December 27, 2008
Photos from Boxing Day at the Irish Rover.
Excellent breakfast, including black pudding ... and Guinness.
There was music and a festive ambience on the day after Christmas.
Jon illustrates a story as the pints look on.
Tim, Jeff and Graham.
Jeff and the introductory smoked salmon.
Only one of those pints belongs to Graham.
Friday, December 26, 2008
Not "shaping up" for a Boxing Day indulgence.
I'm off to the Irish Rover (Frankfort Avenue, Louisville) for the pub's annual Boxing Day celebration, followed by a few hours at work and then a journey to Charlestown Pizza Company for dinner and beers with the missus and good friends Jerry and Barb. Yesterday we managed to be shoehorned into the Vietnam Kitchen for a fabulous meal of pho with seafood, accompanied by IPA and Brown Ale.
No, the diet isn't going well ...
Friday, December 26 - Boxing Day (from the Rover's web site)
Keep the party going, but get out of the house. Visit the Irish Rover or Irish Rover, Too for a traditional Irish Breakfast and trad music. 10 am - 2 pm. Call for reservations or details.
No, the diet isn't going well ...
Friday, December 26 - Boxing Day (from the Rover's web site)
Keep the party going, but get out of the house. Visit the Irish Rover or Irish Rover, Too for a traditional Irish Breakfast and trad music. 10 am - 2 pm. Call for reservations or details.
Thursday, December 25, 2008
Christmas Eve recap: A wee bit o' shopping, and multitudinous ale.
Our annual Christmas Eve “shopping” excursion proceeded as always in 2008, although this year there was a request (unusual in recent years) to go somewhere and actually buy something approximating a gift prior to lunch at Bluegrass Brewing Company in St. Matthews.
But first, there was the third yearly pre-shopping toast at my kitchen counter, with the lads and I splitting a 750 ml bottle of De Dolle Stille Nacht Reserva (2000) before debarking. It was brilliant, though starting to show slight signs of deterioration. The final bottle in my stash awaits for 2009.
With nothing to buy and time to kill, I browsed tacky calendars at the Oxmoor Mall before braving the equatorial downpour and locating the front entrance to BJ’s Restaurant and Brewhouse, considered here earlier in the year.
I was thrilled neither by the prospect of reneging on my goal of spending all my money at locally-owned businesses, nor drinking a letter-perfect (and entirely uninteresting) house ale brewed somewhere in Nevada, but was spared the ignominy of weakness by noticing the presence on tap of Browning’s She-Devil. Thanking my lucky stars that Brian Reymiller is still brewing at Browning’s even if the restaurants there are history, I savored the hoppy essence and arrive back at the meeting spot with moments to spare.
Next, BBC … and the expected reunion with numerous old friends, brewpub employees and a plate of chicken wings. Brewer Jerry Gnagy was generous with samples of his most recent specialties, and all were quite good, including a Belgian Quad, Belgian Tripel (with wormwood for bittering), a “caliente” pepper ale, and previews of two excellent, funky lambics.
I enjoyed an informative chat with fellow brewpub owner Pat Hagan. Note that Christmas, 2009, will be Becca’s last behind the bar before she finished her nursing studies. I trust she’ll return on Christmas Eves to come and drink with the gang.
After a fruitful (and expensive) stop at Ear-x-tacy for CDs and DVDs, we ended the Louisville portion of the program with a round of pints at Cumberland Brews. My choice was Yerba Mate Pale Ale, and I continue to enjoy the combination of tea and hop flavors.
Back across the Sherman Minton Bridge, we ended the day at Connor’s Place in downtown New Albany. I drank one of NABC’s own, Flat Tyre. Counting the wee sample of BBC Bourbon Barrel Stout (brewed at BBC on Main & Clay, served at the St. Matthews location) I drank earlier in the day, there was something from all Louisville-area breweries circulating through my system.
Mission accomplished ... and see you next year for that last De Dolle.
Wednesday, December 24, 2008
A holiday Mug Shot: "Smoke 'em on up, Santa."
Here's my biweekly LEO article for Christmas Eve: Mug Shot: Smoke 'em on up, Santa.
----
“You’re such a Grinch,” said one of my friends recently, presumably intending it as a form of rebuke.
I responded, “Thank you very much.”
It all goes back to finding out that Santa Claus doesn’t exist. As an incredibly gullible child, the discovery took a while, but when it finally occurred, I disavowed Christmas on the spot. It was only a short step to outright atheism, and both revelations came from being consciously misled by so-called authority figures. Once they’ve lied to you about Santa, anything is possible.
Considering that Santa Claus is a myth, can we really know anything about his personal lifestyle choices?
I ask this question because recently, one of my helpers designed an NABC promotional poster depicting Santa Claus smoking a cigarette. The illustration was borrowed directly from 1950s-era advertising copy. In the end, you probably didn’t see it, because most of the posters were taken down, ostensibly because, “you can’t show Santa Claus smoking!” Someone else asked, “What if children see it?”
Hmm. Would that be the same children who aren’t legally permitted to drink beer in the first place?
Am I to conclude that we can cram as many images of bikini-clad Swedish beauties onto cardboard as possible, with no ill effect whatsoever on children and adults as pertains to the larger issue of female self-image, but we must protect the reputation of a completely fictional character?
But I do celebrate the holiday after a fashion. Christmas Eve is the occasion for the annual “shopping” expedition of Roger and the lads. We’ll make appearances at Bluegrass Brewing Company (St. Matthews) for lunch, followed a bit later by a visit to Cumberland Brews, with a stop at ear X-tacy falling conveniently in between.
If you’re out and about today, look us up. Happy holidaze, folks.
----
“You’re such a Grinch,” said one of my friends recently, presumably intending it as a form of rebuke.
I responded, “Thank you very much.”
It all goes back to finding out that Santa Claus doesn’t exist. As an incredibly gullible child, the discovery took a while, but when it finally occurred, I disavowed Christmas on the spot. It was only a short step to outright atheism, and both revelations came from being consciously misled by so-called authority figures. Once they’ve lied to you about Santa, anything is possible.
Considering that Santa Claus is a myth, can we really know anything about his personal lifestyle choices?
I ask this question because recently, one of my helpers designed an NABC promotional poster depicting Santa Claus smoking a cigarette. The illustration was borrowed directly from 1950s-era advertising copy. In the end, you probably didn’t see it, because most of the posters were taken down, ostensibly because, “you can’t show Santa Claus smoking!” Someone else asked, “What if children see it?”
Hmm. Would that be the same children who aren’t legally permitted to drink beer in the first place?
Am I to conclude that we can cram as many images of bikini-clad Swedish beauties onto cardboard as possible, with no ill effect whatsoever on children and adults as pertains to the larger issue of female self-image, but we must protect the reputation of a completely fictional character?
But I do celebrate the holiday after a fashion. Christmas Eve is the occasion for the annual “shopping” expedition of Roger and the lads. We’ll make appearances at Bluegrass Brewing Company (St. Matthews) for lunch, followed a bit later by a visit to Cumberland Brews, with a stop at ear X-tacy falling conveniently in between.
If you’re out and about today, look us up. Happy holidaze, folks.
Monday, December 22, 2008
Remember this name: El Lissitzky.
The current Saturnalia draft lineup has been updated.
Meanwhile, remember this image.
Wikipedia provides the background:
What does this have to do with beer? Maybe nothing, but there'll be a quiz at a later date.
Meanwhile, remember this image.
Wikipedia provides the background:
Lazar Markovich Lissitzky, better known as El Lissitzky, was a Russian artist, designer, photographer, typographer, polemicist and architect. He was an important figure of the Russian avant garde, helping develop suprematism with his mentor, Kazimir Malevich, and designing numerous exhibition displays and propaganda works for the former Soviet Union. His work greatly influenced the Bauhaus and constructivist movements, and he experimented with production techniques and stylistic devices that would go on to dominate 20th century graphic design.
What does this have to do with beer? Maybe nothing, but there'll be a quiz at a later date.
Sunday, December 21, 2008
One of those tough decisions in life.
On Saturday afternoon at roughly 2:30 p.m., I was thrust into the unenviable position off making a sad, sad call.
Pull the plug, or not?
I pulled the plug.
Our second of two kegs of Schlenkerla Urbock, one of my favorite beers in all the world, was off. Sour. Perhaps drinkable for some, but not for me. The first one was delicious, but something had gone tragically wrong with the second, and there was only one way to make it right.
It was taken off tap and will be returned to the wholesaler.
I cried ... although I know there'll be another time.
Pull the plug, or not?
I pulled the plug.
Our second of two kegs of Schlenkerla Urbock, one of my favorite beers in all the world, was off. Sour. Perhaps drinkable for some, but not for me. The first one was delicious, but something had gone tragically wrong with the second, and there was only one way to make it right.
It was taken off tap and will be returned to the wholesaler.
I cried ... although I know there'll be another time.
Saturday, December 20, 2008
Smokin' hot ... not smokin' a cigarette.
In response to yesterday's post, "It's a cigarette, people -- and Santa Claus does not exist!," reader Antzman wrote:
"Maybe you should have used a bikini clad Swedish Santa Claus..... no censorship would have occurred at all!"
Funny you should mention that angle, A, because here's what John orginally had in mind.
"Maybe you should have used a bikini clad Swedish Santa Claus..... no censorship would have occurred at all!"
Funny you should mention that angle, A, because here's what John orginally had in mind.
Friday, December 19, 2008
It's a cigarette, people -- and Santa Claus does not exist!
Legend has it that the Curmudgeon is undiplomatic. This notion should be consigned to Trotsky’s historical ash heap, because I’ve waited a full week to write about something that annoyed me tremendously at the time. Now, my heels cooled, I can comment intelligently.
The basics: John Campbell designed a poster to promote NABC’s seasonal tapping party at Flanagan’s Ale House. The poster, which used advertising copy from the 1950’s, showed Santa Claus smoking a cigarette.
John put up bunches of the posters, and then others took most of them down, ostensibly because, “you can’t show Santa Claus smoking a cigarette.”
Among those removing the posters was someone from our wholesaler, who replaced the offending images with a generic event announcement.
Well, thanks at least for that substitution. The problem is that all the imagery is lost.
Another response relayed to me was this: “What if children see it?”
Would that be the children who aren’t legally permitted to drink beer in the first place? Or, are we saying that at some level adults, who by this point should understand Santa as a purely fictional creation, might be offended by the image of a puffing St. Nick?
Are we saying that NABC can display images of as many bikini-clad Swedish beauties as can be crammed onto cardboard, with no effect whatsoever on children and adults as pertains to the larger issue of female self-image? Yet, hasn't this been the mass-market choice of action since the advertising first hatched and began telling lies?
The fact that smoking Santa was also intended as a subtle commentary on Louisville’s smoking ban makes the censorship even more questionable. The poster was carefully calculated in a number of ways. It was designed to make several statements, none of which can be judged by the viewing public if it is tossed in the garbage can.
Listen up, all and sundry.
The Curmudgeon, in both private life and as a businessman, does not take kindly to censorship. It runs counter to everything I’ve advocated throughout my life. Edginess, dissent and creativity (not necessarily in that order) are the fundamental tenets of the craft brew revolution. I’m going to regard this as a one-off miscalculation, and hope that the next time something comes up, we all talk about it first.
It’s better that way.
The basics: John Campbell designed a poster to promote NABC’s seasonal tapping party at Flanagan’s Ale House. The poster, which used advertising copy from the 1950’s, showed Santa Claus smoking a cigarette.
John put up bunches of the posters, and then others took most of them down, ostensibly because, “you can’t show Santa Claus smoking a cigarette.”
Among those removing the posters was someone from our wholesaler, who replaced the offending images with a generic event announcement.
Well, thanks at least for that substitution. The problem is that all the imagery is lost.
Another response relayed to me was this: “What if children see it?”
Would that be the children who aren’t legally permitted to drink beer in the first place? Or, are we saying that at some level adults, who by this point should understand Santa as a purely fictional creation, might be offended by the image of a puffing St. Nick?
Are we saying that NABC can display images of as many bikini-clad Swedish beauties as can be crammed onto cardboard, with no effect whatsoever on children and adults as pertains to the larger issue of female self-image? Yet, hasn't this been the mass-market choice of action since the advertising first hatched and began telling lies?
The fact that smoking Santa was also intended as a subtle commentary on Louisville’s smoking ban makes the censorship even more questionable. The poster was carefully calculated in a number of ways. It was designed to make several statements, none of which can be judged by the viewing public if it is tossed in the garbage can.
Listen up, all and sundry.
The Curmudgeon, in both private life and as a businessman, does not take kindly to censorship. It runs counter to everything I’ve advocated throughout my life. Edginess, dissent and creativity (not necessarily in that order) are the fundamental tenets of the craft brew revolution. I’m going to regard this as a one-off miscalculation, and hope that the next time something comes up, we all talk about it first.
It’s better that way.
Thursday, December 18, 2008
Mike's "Beer Cellar Christmas Shoppe" open again Friday and Saturday (December 19th & 20th).
The second weekend of Saturnalia MMVIII will be underway tomorrow.
Current Saturnalia draft lineup (subject to updating).
Tomorrow's firkin will be Harvey’s Christmas Ale.
As was the case last weekend, NABC’s new Beer Manager, Mike Bauman, has sifted through the vintage beer cellar as well as uncovering some bottled overstocks, glassware, and other items. He’s set up a Beer Cellar Christmas Shoppe in the rear of Prost (entrance from Rich O’s) and will be offering the merchandise at these times:
Friday, December 19 from 3 to 8 p.m.
Saturday, December 20 from 3 to 8 p.m.
Note: All the Alaskan Smoked Porter up for grabs this time is gone, Dave.
Current Saturnalia draft lineup (subject to updating).
Tomorrow's firkin will be Harvey’s Christmas Ale.
As was the case last weekend, NABC’s new Beer Manager, Mike Bauman, has sifted through the vintage beer cellar as well as uncovering some bottled overstocks, glassware, and other items. He’s set up a Beer Cellar Christmas Shoppe in the rear of Prost (entrance from Rich O’s) and will be offering the merchandise at these times:
Friday, December 19 from 3 to 8 p.m.
Saturday, December 20 from 3 to 8 p.m.
Note: All the Alaskan Smoked Porter up for grabs this time is gone, Dave.
Monday, December 15, 2008
Current Saturnalia draft lineup (subject to updating).
(Final update, Monday, January 12)
Here's the final Saturnalia lineup. The end is near, and Gravity Head 2009 (The Liver Olympics) is coming soon. Four listed Saturnalia selections that have been delayed for various reasons will be moved to Gravity Head duty.
The * indicates a beer never before poured at the pub.
ON TAP NOW
BELGIUM
Gouden Carolus Noël
La Rulles Cuvée Meilleurs Voeux
GERMANY
Mahr’s Der Weisse Bock
ITALY
*Malthus Birolla (Birrificio di Como)
*Shangrila (Birrificio Troll)
UNITED STATES OF AMERICA
Bluegrass Brewing Company Hell for Certain
Breckenridge Christmas Ale
*Brooklyn Brewery Brewmasters Reserve Grand Cru
Clipper City “Heavy Seas” Winter Storm
Great Divide Hibernation Ale
NABC Bonfire of the Valkyries
NABC Naughty Claus
*Redstone Black Raspberry Nectar Mead
*Shmaltz He’Brew Jewbelation Twelve
*Thirsty Dog 12 Dogs of Christmas Ale
STILL TO BE TAPPED
BELGIUM
*Duvel Green
UNITED STATES OF AMERICA
Avery Old Jubilation
horsebrewery.com/our_brews.asp">Dark Horse Tres Blueberry Stout
MOVED TO GRAVITY HEAD 2009
De Dolle Stille Nacht
*Krampus (Birrificio del Ducato)
*Verdi Imperial Stout (Birrificio del Ducato)
*Victory Baltic Thunder
VERIFIED AWOL
*Chiostro (Piccolo Birrificio - Italy ... simply disappeared somewhere)
Rogue Santa’s Private Reserve (wasn't a JLS offering after all ... thanks for telling me ... we tapped a keg of Yellow Snow instead, and it is gone)
LINEUP NOTE:
We received Atwater Winter Bock instead of the scheduled Vanilla Java Porter.
SACRIFICED TO THE GODS OF SATURNALIA
Anchor Christmas Ale (“Merry Christmas & Happy New Year”)
*Atwater Winter Bock
*Barley Island Beastie Bourbon Barrel-Aged Oatmeal Stout
*Bell’s Christmas Ale
Bell’s Hell Hath No Fury
*Birra di Natale (Birrificio BEBA)
Boulder Never Summer Ale
Brooklyn Brewery Black Chocolate Stout
Clipper City “Heavy Seas” Peg Leg Imperial Stout (firkin)
*horsebrewery.com/our_brews.asp">Dark Horse Perkulator Coffee Doppelbock
Delirium Noël
Dupont Les Bons Voeux
*Harvey’s Christmas Ale (firkin)
Kasteel Rouge
Left Hand Snowbound Winter Ale
N’Ice Chouffe
*Nora (Birreria Baladin)
Oaken Barrel Epiphany
Ommegang Chocolate Indulgence Stout
Rogue Chocolate Stout
Rogue HazelNut Brown Nectar
Samuel Adams Winter Lager
Scaldis Noël
Schlafly Christmas Ale
Schlenkerla Rauchbier Urbock
Sierra Nevada Celebration Ale
Stone Oaked Arrogant Bastard
Three Floyds Alpha Klaus Xmas Porter
*Two Brothers Oh Brother Tripel
Upland Winter Warmer
Weihenstephaner Korbinian
----
Complete descriptions of American beers for Saturnalia
Complete descriptions of Belgian, German, Italian and British beers for Saturnalia
Here's the final Saturnalia lineup. The end is near, and Gravity Head 2009 (The Liver Olympics) is coming soon. Four listed Saturnalia selections that have been delayed for various reasons will be moved to Gravity Head duty.
The * indicates a beer never before poured at the pub.
ON TAP NOW
BELGIUM
Gouden Carolus Noël
La Rulles Cuvée Meilleurs Voeux
GERMANY
Mahr’s Der Weisse Bock
ITALY
*Malthus Birolla (Birrificio di Como)
*Shangrila (Birrificio Troll)
UNITED STATES OF AMERICA
Bluegrass Brewing Company Hell for Certain
Breckenridge Christmas Ale
*Brooklyn Brewery Brewmasters Reserve Grand Cru
Clipper City “Heavy Seas” Winter Storm
Great Divide Hibernation Ale
NABC Bonfire of the Valkyries
NABC Naughty Claus
*Redstone Black Raspberry Nectar Mead
*Shmaltz He’Brew Jewbelation Twelve
*Thirsty Dog 12 Dogs of Christmas Ale
STILL TO BE TAPPED
BELGIUM
*Duvel Green
UNITED STATES OF AMERICA
Avery Old Jubilation
horsebrewery.com/our_brews.asp">Dark Horse Tres Blueberry Stout
MOVED TO GRAVITY HEAD 2009
De Dolle Stille Nacht
*Krampus (Birrificio del Ducato)
*Verdi Imperial Stout (Birrificio del Ducato)
*Victory Baltic Thunder
VERIFIED AWOL
*Chiostro (Piccolo Birrificio - Italy ... simply disappeared somewhere)
Rogue Santa’s Private Reserve (wasn't a JLS offering after all ... thanks for telling me ... we tapped a keg of Yellow Snow instead, and it is gone)
LINEUP NOTE:
We received Atwater Winter Bock instead of the scheduled Vanilla Java Porter.
SACRIFICED TO THE GODS OF SATURNALIA
Anchor Christmas Ale (“Merry Christmas & Happy New Year”)
*Atwater Winter Bock
*Barley Island Beastie Bourbon Barrel-Aged Oatmeal Stout
*Bell’s Christmas Ale
Bell’s Hell Hath No Fury
*Birra di Natale (Birrificio BEBA)
Boulder Never Summer Ale
Brooklyn Brewery Black Chocolate Stout
Clipper City “Heavy Seas” Peg Leg Imperial Stout (firkin)
*horsebrewery.com/our_brews.asp">Dark Horse Perkulator Coffee Doppelbock
Delirium Noël
Dupont Les Bons Voeux
*Harvey’s Christmas Ale (firkin)
Kasteel Rouge
Left Hand Snowbound Winter Ale
N’Ice Chouffe
*Nora (Birreria Baladin)
Oaken Barrel Epiphany
Ommegang Chocolate Indulgence Stout
Rogue Chocolate Stout
Rogue HazelNut Brown Nectar
Samuel Adams Winter Lager
Scaldis Noël
Schlafly Christmas Ale
Schlenkerla Rauchbier Urbock
Sierra Nevada Celebration Ale
Stone Oaked Arrogant Bastard
Three Floyds Alpha Klaus Xmas Porter
*Two Brothers Oh Brother Tripel
Upland Winter Warmer
Weihenstephaner Korbinian
----
Complete descriptions of American beers for Saturnalia
Complete descriptions of Belgian, German, Italian and British beers for Saturnalia
Saturday, December 13, 2008
Today: Youngstown Cigar Holiday Open House and Beer Tasting.
Youngstown Cigar Holiday Open House and Beer Tasting
Stogies and brews...come get one, two or three!
Saturday, December 13, 2008
Time: 12:00pm - 6:00pm
Youngstown Cigar Shop, which is located just off 10th Street in Jeffersonville (behind Mai's Thai in the Youngstown Shopping Plaza), is hosting its annual Holiday Open House with a free cigar for everyone, a holiday winter craft beer tasting (12) and tasty homemade food. Take Exit 1 off I-65, and one mile down on the left.
Stogies and brews...come get one, two or three!
Saturday, December 13, 2008
Time: 12:00pm - 6:00pm
Youngstown Cigar Shop, which is located just off 10th Street in Jeffersonville (behind Mai's Thai in the Youngstown Shopping Plaza), is hosting its annual Holiday Open House with a free cigar for everyone, a holiday winter craft beer tasting (12) and tasty homemade food. Take Exit 1 off I-65, and one mile down on the left.
Friday, December 12, 2008
Saturnalia is out of the gate, with a Beer Cellar Christmas Shoppe today and tomorrow.
Saturnalia MMVIII is under way.
The Saturnalia MMVIII starting lineup is revealed.
Also of note, NABC’s new Beer Manager, Mike Bauman, has sifted through the vintage beer cellar as well as uncovering some bottled overstocks, glassware, and other items. He’s set up a Beer Cellar Christmas Shoppe in the rear of Prost (entrance from Rich O’s) and will be offering the merchandise at these times:
Friday, December 12 from 3 to 8 p.m.
Saturday, December 13 from 3 to 6:30 p.m.
Shoppe hours on the weekend of Dec. 19 & 20 will be announced next week after we see what's left to sell.
The Saturnalia MMVIII starting lineup is revealed.
Also of note, NABC’s new Beer Manager, Mike Bauman, has sifted through the vintage beer cellar as well as uncovering some bottled overstocks, glassware, and other items. He’s set up a Beer Cellar Christmas Shoppe in the rear of Prost (entrance from Rich O’s) and will be offering the merchandise at these times:
Friday, December 12 from 3 to 8 p.m.
Saturday, December 13 from 3 to 6:30 p.m.
Shoppe hours on the weekend of Dec. 19 & 20 will be announced next week after we see what's left to sell.
Wednesday, December 10, 2008
In LEO: "Cheers for seasonal beers."
Here's a brief overview of seasonal specialties being released by Louisville-area craft breweries. It appeared as my Mug Shots article this week in LEO. If you're a local reader, be sure to sample some of the bounty.
----
Cheers for seasonal beers
In the continental brewing tradition that informs our beery American ethos, the arrival of cold weather heralds the release of strong ales and lagers. In a touch that predates the use of hops, some are spiced, placing them firmly within the parameters of Christmas food and drink.
Louisville Metro’s five craft breweries offer creative annual festive motifs for the winter season. The most venerable is Ebenezer’s Spiced Ale, brewed since 1993 at Bluegrass Brewing Co.’s original St. Matthews location, and spiced with ginger, sweet orange peel, cinnamon, nutmeg, cloves and honey.
BBC’s Jerry Gnagy has another holiday trick up his apron with Wormwood Tripel, a Belgian abbey style set to tap on Dec. 27. Wormwood (that’s right, the stuff of absinthe) is used as a bittering herb.
Hell for Certain does not describe the BBC brewery at Main and Clay. Rather, it’s a spiced Wallonian style with coriander, sweet orange peel and a “secret spice” known only to Ardennes gnomes, from whom original BBC brewmaster David Pierce once took lessons.
Cumberland Brews is in jolly humor with its Kristmas Keester. Owner Mark Allgeier describes the ale, which adds juniper berries to the mix, as “designed to isolate you from other happy-go-lucky Christmas/cheery holiday-goers.”
A Scottish ale called Kincardin is the current Cumberland winter seasonal, and there may be some roasted pumpkin ale (cinnamon, nutmeg, ginger and brown sugar) still pouring as a Thanksgiving leftover.
My New Albanian Brewing Co. will unveil Naughty Claus at its Saturnalia Winter Solstice fest on Dec. 12. This year’s version is a British “winter warmer,” with cocoa and mint. Louisville’s only keg of Naughty Claus will be tapped at Flanagan’s Ale House on Dec. 13.
Finally, a shout-out to Browning’s Brewery. The pub and restaurant may be closed, but brewer Brian Reymiller is still making his She-Devil and ESB for local distribution. Look for them, and help keep the dream alive this holiday season.
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Cheers for seasonal beers
In the continental brewing tradition that informs our beery American ethos, the arrival of cold weather heralds the release of strong ales and lagers. In a touch that predates the use of hops, some are spiced, placing them firmly within the parameters of Christmas food and drink.
Louisville Metro’s five craft breweries offer creative annual festive motifs for the winter season. The most venerable is Ebenezer’s Spiced Ale, brewed since 1993 at Bluegrass Brewing Co.’s original St. Matthews location, and spiced with ginger, sweet orange peel, cinnamon, nutmeg, cloves and honey.
BBC’s Jerry Gnagy has another holiday trick up his apron with Wormwood Tripel, a Belgian abbey style set to tap on Dec. 27. Wormwood (that’s right, the stuff of absinthe) is used as a bittering herb.
Hell for Certain does not describe the BBC brewery at Main and Clay. Rather, it’s a spiced Wallonian style with coriander, sweet orange peel and a “secret spice” known only to Ardennes gnomes, from whom original BBC brewmaster David Pierce once took lessons.
Cumberland Brews is in jolly humor with its Kristmas Keester. Owner Mark Allgeier describes the ale, which adds juniper berries to the mix, as “designed to isolate you from other happy-go-lucky Christmas/cheery holiday-goers.”
A Scottish ale called Kincardin is the current Cumberland winter seasonal, and there may be some roasted pumpkin ale (cinnamon, nutmeg, ginger and brown sugar) still pouring as a Thanksgiving leftover.
My New Albanian Brewing Co. will unveil Naughty Claus at its Saturnalia Winter Solstice fest on Dec. 12. This year’s version is a British “winter warmer,” with cocoa and mint. Louisville’s only keg of Naughty Claus will be tapped at Flanagan’s Ale House on Dec. 13.
Finally, a shout-out to Browning’s Brewery. The pub and restaurant may be closed, but brewer Brian Reymiller is still making his She-Devil and ESB for local distribution. Look for them, and help keep the dream alive this holiday season.
Tuesday, December 09, 2008
The Saturnalia MMVIII starting lineup is revealed.
(Updated at 4:00 p.m. after learning that Rogue HazelNut Brown Nectar is not available for delivery this week. It has been replaced by Two Brothers Oh Brother Tripel)
Here's the Saturnalia starting lineup for Friday, December 12, as determined by Mike and the Curmudgeon yesterday afternoon. Actually, there may be an error, since I forgot the paper and put these down from memory. If so, I'll correct later this morning. The * indicates a beer never before poured at the pub.
BELGIUM
Delirium Noël
Noël, from the venerable, family-run Huyghe brewery near Ghent, blends the cleanness of Delirium Tremens (golden) and Delirium Nocturnum (dark) into a unique third way, albeit a shade stronger, prompting the brewery to remind us that it “requires a responsible consumption.” 10% abv.
Dupont Les Bons Voeux
Tawny blond, dry-hopped Saison for the holiday; brewed every year since 1970. The name means, “With the best wishes of the brewery” – Dupont, that is. 9.5% abv.
N’Ice Chouffe
Thyme, vanilla, orange peel and candi sugar are among the spices used to accent a dark and brawny winter seasonal, brewed in the hills of the Ardennes. 10% abv.
GERMANY
Schlenkerla Rauchbier Urbock
One of the Publican’s all-time Desert Island beers is Schlenkerla Marzen, now on tap all year round, except when Urbock, Marzen’s bigger brother, breezes into town for the holidaze. Taste what happens when beechwood is used in the correct way (as flavor, not bedding in the Clydesdale’s stalls). 6.6% abv.
ITALY
*Birra di Natale (Birrificio BEBA)
The next frontier for creative craft brewing is in Italy, so you’d best get used to the idea. We begin with BEBA’s winter lager, which should serve as a tasty calibration beer. Natale is brewed with pilsner, munich and caramel malts, and hopped with Hallertauer Magnum. 8.5% abv.
*Nora (Birreria Baladin)
Throwback Egyptian recipes always are an excellent change of pace. Unmalted kamut (an ancient form of wheat) is used, and only the bare minimum of hops, which were not used in beer until later, are added solely for their preservative qualities. Ginger and orange peel are employed for balance, and myrrh for bittering. 6.8% abv.
UNITED STATES OF AMERICA
*Barley Island Beastie Bourbon Barrel-Aged Oatmeal Stout
The Noblesville brewery’s Brass Knuckles Oatmeal Stout (5% abv in customary form) is aged in Buffalo Trace bourbon whiskey barrels, bolstering strength. Barley Island’s owners and brew crew will be on site at Rich O’s on Saturday, December 13, to help us drink some Beastie.
Bell’s Hell Hath No Fury
This Belgian Strong Ale first appeared in 2004. According to the brewery, it’s “A brew that gives you either sympathy for the devil or the courage to face him … Goes especially well with your favorite lost my girl/truck/dog/trailer song.” Of course. 7.7% abv.
Boulder Never Summer Ale
American seasonal ale brewed with 2-row barley and British dark caramel malt; Nugget, Willamette and Cascade hops; and a “top secret brewmaster’s spice,” all on behalf of “the drinking town with a skiing problem.” 5.94% abv.
Clipper City “Heavy Seas” Peg Leg Imperial Stout (firkin)
Cross your fingers, cask-conditioned ale lovers. We’ve been sitting on this firkin for about five months, letting a bit of age reshape the thick, evolving black loveliness within. 8% abv.
*horsebrewery.com/our_brews.asp">Dark Horse Perkulator Coffee Doppelbock
Does anyone ever brew a coffee beer that isn’t a porter or a stout? Affirmative. Dark Horse’s –ator tag is priceless. Guesstimating 7.5% abv.
Left Hand Snowbound Winter Ale
Presented as an “antidote to cabin fever,” and brewed with two-row, Munich, crystal and chocolate malts, Magnum and Saaz hops, and a spice array of crushed cinnamon, cloves, orange zest, honey, chopped ginger and cardamom. The website lists it as 7.6% abv.
NABC Bonfire of the Valkyries
An unprecedented Schwarzbier/Rauchbier hybrid (smoked black lager), back for its third seasonal batch. Not excessively smoky; just right. All in all, magic fire mood music for Saturnalia. Circa 6.5% abv.
NABC Naughty Claus
Jesse’s and Jared’s holiday spiced winter warmer features four malts, molasses, dark brown sugar, orange peel, cinnamon sticks and a few Saaz hops out of habit, if nothing else. This year’s version is evolving as I write. 7.5% abv.
Ommegang Chocolate Indulgence Stout
Last year’s portion went quickly as the sweet tooth brigade gathered for the kill. It’s stout infused with Belgian dark chocolate, and clocks in at circa 7% abv.
Sierra Nevada Celebration Ale
It is indeed difficult to imagine another seasonal ale that symbolizes the holidays better than Celebration Ale. Desert island beer for many, recurring seasonal favorite, with generous doses of Chinook (for bittering), Cascades and Centennial hops, dry-hopped with all three, but not neglecting a delicious malt underpinning. 6.8% abv.
Stone Oaked Arrogant Bastard
The process is simple. Arrogant Bastard is aged on oak chips, with lend toasty vanilla flavors that are the perfect complement to the ale’s big background malt wallop. We appreciate aggressive hopping, too. Circa 6.8% abv.
*Two Brothers Oh Brother Tripel
An unpreviewed seasonal release from Chicagoland’s Two Brothers, made from pilsner malt, candi sugar, and “non-traditional” hops. 8.5% abv.
Here's the Saturnalia starting lineup for Friday, December 12, as determined by Mike and the Curmudgeon yesterday afternoon. Actually, there may be an error, since I forgot the paper and put these down from memory. If so, I'll correct later this morning. The * indicates a beer never before poured at the pub.
BELGIUM
Delirium Noël
Noël, from the venerable, family-run Huyghe brewery near Ghent, blends the cleanness of Delirium Tremens (golden) and Delirium Nocturnum (dark) into a unique third way, albeit a shade stronger, prompting the brewery to remind us that it “requires a responsible consumption.” 10% abv.
Dupont Les Bons Voeux
Tawny blond, dry-hopped Saison for the holiday; brewed every year since 1970. The name means, “With the best wishes of the brewery” – Dupont, that is. 9.5% abv.
N’Ice Chouffe
Thyme, vanilla, orange peel and candi sugar are among the spices used to accent a dark and brawny winter seasonal, brewed in the hills of the Ardennes. 10% abv.
GERMANY
Schlenkerla Rauchbier Urbock
One of the Publican’s all-time Desert Island beers is Schlenkerla Marzen, now on tap all year round, except when Urbock, Marzen’s bigger brother, breezes into town for the holidaze. Taste what happens when beechwood is used in the correct way (as flavor, not bedding in the Clydesdale’s stalls). 6.6% abv.
ITALY
*Birra di Natale (Birrificio BEBA)
The next frontier for creative craft brewing is in Italy, so you’d best get used to the idea. We begin with BEBA’s winter lager, which should serve as a tasty calibration beer. Natale is brewed with pilsner, munich and caramel malts, and hopped with Hallertauer Magnum. 8.5% abv.
*Nora (Birreria Baladin)
Throwback Egyptian recipes always are an excellent change of pace. Unmalted kamut (an ancient form of wheat) is used, and only the bare minimum of hops, which were not used in beer until later, are added solely for their preservative qualities. Ginger and orange peel are employed for balance, and myrrh for bittering. 6.8% abv.
UNITED STATES OF AMERICA
*Barley Island Beastie Bourbon Barrel-Aged Oatmeal Stout
The Noblesville brewery’s Brass Knuckles Oatmeal Stout (5% abv in customary form) is aged in Buffalo Trace bourbon whiskey barrels, bolstering strength. Barley Island’s owners and brew crew will be on site at Rich O’s on Saturday, December 13, to help us drink some Beastie.
Bell’s Hell Hath No Fury
This Belgian Strong Ale first appeared in 2004. According to the brewery, it’s “A brew that gives you either sympathy for the devil or the courage to face him … Goes especially well with your favorite lost my girl/truck/dog/trailer song.” Of course. 7.7% abv.
Boulder Never Summer Ale
American seasonal ale brewed with 2-row barley and British dark caramel malt; Nugget, Willamette and Cascade hops; and a “top secret brewmaster’s spice,” all on behalf of “the drinking town with a skiing problem.” 5.94% abv.
Clipper City “Heavy Seas” Peg Leg Imperial Stout (firkin)
Cross your fingers, cask-conditioned ale lovers. We’ve been sitting on this firkin for about five months, letting a bit of age reshape the thick, evolving black loveliness within. 8% abv.
*horsebrewery.com/our_brews.asp">Dark Horse Perkulator Coffee Doppelbock
Does anyone ever brew a coffee beer that isn’t a porter or a stout? Affirmative. Dark Horse’s –ator tag is priceless. Guesstimating 7.5% abv.
Left Hand Snowbound Winter Ale
Presented as an “antidote to cabin fever,” and brewed with two-row, Munich, crystal and chocolate malts, Magnum and Saaz hops, and a spice array of crushed cinnamon, cloves, orange zest, honey, chopped ginger and cardamom. The website lists it as 7.6% abv.
NABC Bonfire of the Valkyries
An unprecedented Schwarzbier/Rauchbier hybrid (smoked black lager), back for its third seasonal batch. Not excessively smoky; just right. All in all, magic fire mood music for Saturnalia. Circa 6.5% abv.
NABC Naughty Claus
Jesse’s and Jared’s holiday spiced winter warmer features four malts, molasses, dark brown sugar, orange peel, cinnamon sticks and a few Saaz hops out of habit, if nothing else. This year’s version is evolving as I write. 7.5% abv.
Ommegang Chocolate Indulgence Stout
Last year’s portion went quickly as the sweet tooth brigade gathered for the kill. It’s stout infused with Belgian dark chocolate, and clocks in at circa 7% abv.
Sierra Nevada Celebration Ale
It is indeed difficult to imagine another seasonal ale that symbolizes the holidays better than Celebration Ale. Desert island beer for many, recurring seasonal favorite, with generous doses of Chinook (for bittering), Cascades and Centennial hops, dry-hopped with all three, but not neglecting a delicious malt underpinning. 6.8% abv.
Stone Oaked Arrogant Bastard
The process is simple. Arrogant Bastard is aged on oak chips, with lend toasty vanilla flavors that are the perfect complement to the ale’s big background malt wallop. We appreciate aggressive hopping, too. Circa 6.8% abv.
*Two Brothers Oh Brother Tripel
An unpreviewed seasonal release from Chicagoland’s Two Brothers, made from pilsner malt, candi sugar, and “non-traditional” hops. 8.5% abv.
Sunday, December 07, 2008
Upcoming events at Connor's Place.
Straight from Dave Himmel's command center, here are a few of the upcoming events at Connor’s Place in downtown New Albany, where two of NABC's beers customarily are on tap. The pub is located at 134 East Market in downtown New Albany. If you haven't seen Dave's remodeled new digs, take a look.
Wednesday, December 10
World Class Beverages Holiday Beer Tasting
6:00 p.m. to 9:00 p.m.
Friday, December 12
Live music: Da Mudcats
8:00 p.m. to 12:00 a.m.
Friday, December 19
Rib Tip Dinner, featuring Rib Tip Tony
Starts at 7:00 p.m.
Saturday, December 20
Live music: Da Mudcats
8:00 p.m. to 12:00 a.m.
Friday, December 26
Live music: Louisville Blues
8:00 p.m. to 12:00 a.m.
Wednesday, December 10
World Class Beverages Holiday Beer Tasting
6:00 p.m. to 9:00 p.m.
Friday, December 12
Live music: Da Mudcats
8:00 p.m. to 12:00 a.m.
Friday, December 19
Rib Tip Dinner, featuring Rib Tip Tony
Starts at 7:00 p.m.
Saturday, December 20
Live music: Da Mudcats
8:00 p.m. to 12:00 a.m.
Friday, December 26
Live music: Louisville Blues
8:00 p.m. to 12:00 a.m.
Saturday, December 06, 2008
Saturnalia MMVIII program available on-line for downloading.
Saturnalia starts at NABC on Friday, December 12, and here’s the link to the .zip file with the .pdf of the official program. I spotted a couple of typos after putting it on-line, but that’s okay.
Download the program
All of it was previewed here in November, but the .pdf can be printed out, and you won't have to wait until opening day to have a glance at it.
55 guest kegs are expected, with roughly 16 of them (including a firkin) pouring on opening night and the remainder appearing afterward, probably well into January. About half are already in stock, with another dozen coming next week. The rest will be trickling in throughout December.
Te starting lineup will be determined early this week, as Mike and I tend to the pricing.
Speaking of Mike, the beer manager will have a ballast-lightening Vintage Shop running during the opening weekend of Saturnalia, December 12 & 13. The shop will be located to the rear of Prost, and will have beers for carry-out purchase as drawn from the beer cellar and overstocks. Vintage beers available for purchase include various Stones, Bigfoots, Thomas Hardy's, Bell's, JW Lee's and a few Alaskan Smoked Porters. There are others; with luck, we'll have a cheat sheet out later this week.
There'll also be glassware and selected other goodies.
Download the program
All of it was previewed here in November, but the .pdf can be printed out, and you won't have to wait until opening day to have a glance at it.
55 guest kegs are expected, with roughly 16 of them (including a firkin) pouring on opening night and the remainder appearing afterward, probably well into January. About half are already in stock, with another dozen coming next week. The rest will be trickling in throughout December.
Te starting lineup will be determined early this week, as Mike and I tend to the pricing.
Speaking of Mike, the beer manager will have a ballast-lightening Vintage Shop running during the opening weekend of Saturnalia, December 12 & 13. The shop will be located to the rear of Prost, and will have beers for carry-out purchase as drawn from the beer cellar and overstocks. Vintage beers available for purchase include various Stones, Bigfoots, Thomas Hardy's, Bell's, JW Lee's and a few Alaskan Smoked Porters. There are others; with luck, we'll have a cheat sheet out later this week.
There'll also be glassware and selected other goodies.
Thursday, December 04, 2008
Wednesday, December 03, 2008
The orginal Mishawaka Brew Pub is closing, but beer will continue to flow.
From Bob Ostrander comes sad news, which is rendered doubly compelling for me when one considers that in 2009, NABC's original location on Grant Line Road in New Albany will be coping with the very same factors cited by the Schmidts, with the exception of the smoking ban (for a while, at least). I'm not as strident about the issue as Tom, but for us, the smoking ban (since vetoed) accompanied by the other factors would constitute a tough nut to crack in '09.
We, too, have greater restaurant competition, prospective road construction and the likelihood of higher property taxes for business.
Here's the overview from Bob: "The second oldest brewpub in Indiana, Mishawaka Brew Pub, is closing. But their other tap house, The Pub, and the new brewery in Elkhart will continue business as usual."
Strategic planning is a good thing. Wondering about the urgency of surmounting financing obstacles and getting a second revenue stream started at our Bank Street location? Wonder no more. Based on current realities, we're looking to open the tap room in February and the brewery in April or May ... about the same time that Grant Line Road construction gets under way.
Here's the Mishawaka press release.
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The Brew Pub Ltd. restaurant located at 3703 North Main Street, Mishawaka will be closing at the end of business on December 3, 2008.
The last few years have been a struggle with the increased competition of an unbelievable number of new restaurants, the closing of Main Street for an extended period of time, high property taxes, the smoking ban and the current recession.
We had an extension on the smoking ban and went to no smoking in September, 2007. In the first year after going non smoking, sales decreased over $120,000. Politicians obviously know what is best for us. Just keep raising taxes and meddling in business operations and then complain about governments falling revenues.
Under the current conditions we decided that it was time to pull the plug on the life support.
It should be noted for those who are not familiar with our structure that The Brew Pub Ltd is a corporation separate from The Mishawaka Brewing Company and The Pub (located at 408 W. Cleveland, Mishawaka at the corner of Grape & Cleveland).
The Mishawaka Brewing Company has continued to grow and in 2006 we opened a production brewery in Elkhart, IN. We will be consolidating the two brewing operations at our Elkhart location. Distribution will continue unchanged.
The Brew Pub Ltd restaurant was opened on October 19, 1992 and has been operating for over 16 years. We will miss it dearly as it has been our home away from home.
Economic times are tough, but the beers of The Mishawaka Brewing Company will continue to flow. All brewing, bottling, pigging and kegging will now be done in Elkhart. All of the beer will still be available for carry out at The Pub and at the brewery location in Elkhart including growlers, kegs and Party Pigs.
Tom, Barbara, Rick & Tami Schmidt
We, too, have greater restaurant competition, prospective road construction and the likelihood of higher property taxes for business.
Here's the overview from Bob: "The second oldest brewpub in Indiana, Mishawaka Brew Pub, is closing. But their other tap house, The Pub, and the new brewery in Elkhart will continue business as usual."
Strategic planning is a good thing. Wondering about the urgency of surmounting financing obstacles and getting a second revenue stream started at our Bank Street location? Wonder no more. Based on current realities, we're looking to open the tap room in February and the brewery in April or May ... about the same time that Grant Line Road construction gets under way.
Here's the Mishawaka press release.
---
The Brew Pub Ltd. restaurant located at 3703 North Main Street, Mishawaka will be closing at the end of business on December 3, 2008.
The last few years have been a struggle with the increased competition of an unbelievable number of new restaurants, the closing of Main Street for an extended period of time, high property taxes, the smoking ban and the current recession.
We had an extension on the smoking ban and went to no smoking in September, 2007. In the first year after going non smoking, sales decreased over $120,000. Politicians obviously know what is best for us. Just keep raising taxes and meddling in business operations and then complain about governments falling revenues.
Under the current conditions we decided that it was time to pull the plug on the life support.
It should be noted for those who are not familiar with our structure that The Brew Pub Ltd is a corporation separate from The Mishawaka Brewing Company and The Pub (located at 408 W. Cleveland, Mishawaka at the corner of Grape & Cleveland).
The Mishawaka Brewing Company has continued to grow and in 2006 we opened a production brewery in Elkhart, IN. We will be consolidating the two brewing operations at our Elkhart location. Distribution will continue unchanged.
The Brew Pub Ltd restaurant was opened on October 19, 1992 and has been operating for over 16 years. We will miss it dearly as it has been our home away from home.
Economic times are tough, but the beers of The Mishawaka Brewing Company will continue to flow. All brewing, bottling, pigging and kegging will now be done in Elkhart. All of the beer will still be available for carry out at The Pub and at the brewery location in Elkhart including growlers, kegs and Party Pigs.
Tom, Barbara, Rick & Tami Schmidt
Monday, December 01, 2008
Food and clothing drive at NABC, Saturday, December 6.
NABC's inaugural holiday food and clothing drive takes place this Saturday (December 6) from 2:00 p.m. to 10:00 p.m. in the Prost special events wing.We'll be accepting clothing, toys, canned goods, and winter coats, with proceeds to benefit Wayside Christian Mission and other local charities.
There'll also be live music in an "open mic" format -- just bring an instrument, show up and jam with us to raise money, clothing, food, and awareness. Specific invitations have been extended to some of NABC's musical friends, but there are no limitations, and the more playing, the merrier.
A silent auction is being assembled, with items to include breweriana from (among others) the archival NABC collection and World Class Beverages via our ever industrious rep, Tisha Dean. There'll also be gift baskets (one from Huber Winery already is in place) and area gift certificates.
Contact John or Reva for more info.
BBC's Prohibition Repeal Party is Friday, December 5.
Here's a press release from the gang at Bluegrass Brewing Company.
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PROHIBITION REPEAL PARTY IS FRIDAY, DECEMBER 5TH
Bluegrass Brewing Company (Shelbyville Road) will celebrate the repeal of Prohibition on Friday, December 5th, with nickel beers. The festivities will include a free soup kitchen, BBC employees dressed in 1920’s apparel, and 1920’s era music to help set the ambiance.
The 18th amendment to the constitution banned all alcohol sales. This “prohibition” lasted for 13 years, from 1920 – 1933. The 21st amendment was enacted on December 5th 1933 and repealed the 18th amendment. The 21st amendment is the only amendment to the constitution that specifically repeals another amendment. BBC will halt alcohol sales for 13 minutes from 5:47 pm until 6:00 pm to simulate the 13 years of alcohol prohibition. From 6:00 pm until 7:00 pm we will celebrate with 1920s prices of nickel beers. The free soup kitchen will consist of bean soup and corn bread and will run from 6:00 pm until the soup runs out.
This annual celebration is one of Bluegrass Brewing Company’s most popular events so come out and join in the festivities. For more information please contact BBC at 899-7070.
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PROHIBITION REPEAL PARTY IS FRIDAY, DECEMBER 5TH
Bluegrass Brewing Company (Shelbyville Road) will celebrate the repeal of Prohibition on Friday, December 5th, with nickel beers. The festivities will include a free soup kitchen, BBC employees dressed in 1920’s apparel, and 1920’s era music to help set the ambiance.
The 18th amendment to the constitution banned all alcohol sales. This “prohibition” lasted for 13 years, from 1920 – 1933. The 21st amendment was enacted on December 5th 1933 and repealed the 18th amendment. The 21st amendment is the only amendment to the constitution that specifically repeals another amendment. BBC will halt alcohol sales for 13 minutes from 5:47 pm until 6:00 pm to simulate the 13 years of alcohol prohibition. From 6:00 pm until 7:00 pm we will celebrate with 1920s prices of nickel beers. The free soup kitchen will consist of bean soup and corn bread and will run from 6:00 pm until the soup runs out.
This annual celebration is one of Bluegrass Brewing Company’s most popular events so come out and join in the festivities. For more information please contact BBC at 899-7070.
Sunday, November 30, 2008
Keg Liquors cops excellent C-J exposure.
It’s difficult to be an objective about press coverage when (a) I get so much of it and have for years, and (b) Todd Antz is the newer kid on the block even if he’s a relentless self-promotional genius … but seriously, Todd and Keg Liquors absolutely deserve wider renown of the sort prefaced by freelancer Marty Rosen’s weekend Courier-Journal profile.
Keg Liquors is King of the Beers
I’ve said this numerous times, and will again: In spite of the complete absence of time to make the changes necessary, Todd’s mounting success at good beer in the context of the package beer game has completely altered the premises that I followed in constructing the pub’s bottled beer list all those years ago.
There remains no compelling reason to stock as many bottles of what we stock now on an everyday basis. That paradigm has irrevocably changed, and we’ve been slow to adapt for a variety of reasons, most of them owing to being crazily busy in other areas (a good thing) and struck numb and dumb by inertia (not as good a thing). Todd’s in the position now to introduce product and conduct experiments in consumer preference with bottled beer in the way that we still do with draft. He and other package store operators have the entry-level segment covered, too.
As far as on-premise bottled choices go, we need to take the game to another level. I have some ideas. What I don’t have is time … but stay tuned. An long overdue makeover definitely is in the offing. In the meantime, it's great to know that two of the Louisville metro area's prime go-to beer spots are located in Indiana. Congrats to Todd and the Keg for the good words.
Keg Liquors is King of the Beers
I’ve said this numerous times, and will again: In spite of the complete absence of time to make the changes necessary, Todd’s mounting success at good beer in the context of the package beer game has completely altered the premises that I followed in constructing the pub’s bottled beer list all those years ago.
There remains no compelling reason to stock as many bottles of what we stock now on an everyday basis. That paradigm has irrevocably changed, and we’ve been slow to adapt for a variety of reasons, most of them owing to being crazily busy in other areas (a good thing) and struck numb and dumb by inertia (not as good a thing). Todd’s in the position now to introduce product and conduct experiments in consumer preference with bottled beer in the way that we still do with draft. He and other package store operators have the entry-level segment covered, too.
As far as on-premise bottled choices go, we need to take the game to another level. I have some ideas. What I don’t have is time … but stay tuned. An long overdue makeover definitely is in the offing. In the meantime, it's great to know that two of the Louisville metro area's prime go-to beer spots are located in Indiana. Congrats to Todd and the Keg for the good words.
Saturday, November 29, 2008
Color-blind underaged drinkability?
Thanks to Eric for directing my attention to this story from earlier in the year.
Don’t drink root beer out of plastic cups, either. Had the kids been using glasses, and the otherwise paranoid school administrators gazing at the photos on Facebook could see dark liquid, they’d have properly smelled a rat – all underaged kids drink yellow beer, right?
In turn, this would have permitted the kids to drink Porter and not get busted.
You have to think these things through. That's what education's all about, anyway.
The moral of the story?Seeing red
According to the law, Dustin Zebro wasn't doing anything wrong. But so far, the 18-year-old senior's school doesn't see it that way. The Wasau, Wis., teenager staged a party on March 1 at his home that every parent dreads: hordes of teens, drinking games, and a keg. Police were called to the party and arrived to find dozens of high-schoolers drinking from red plastic cups. But a funny thing happened: Nobody scattered, and when police began administering breathalyzer tests—90 in all—every kid passed. That's when police searched the keg to discover not beer, but a quarter barrel of 1919 Classic American Draft Root Beer. Zebro said his root beer party was designed to prove kids could have fun without alcohol, but also to make fun of the school for what he assumed would happen next. As soon as pictures of the teens at the party drinking from red cups hit Facebook, school administrators handed down extracurricular suspensions to Zebro and others. "They assumed there was beer in the cups," Zebro said.
Don’t drink root beer out of plastic cups, either. Had the kids been using glasses, and the otherwise paranoid school administrators gazing at the photos on Facebook could see dark liquid, they’d have properly smelled a rat – all underaged kids drink yellow beer, right?
In turn, this would have permitted the kids to drink Porter and not get busted.
You have to think these things through. That's what education's all about, anyway.
Friday, November 28, 2008
Belgian Beer Dinner at the Come Back Inn in Jeffersonville, December 15.
The holiday season always is jammed with top-quality beer events (have I mentioned Saturnalia?), but this beer dinner at the Come Back Inn is looking especially good. Chris Smith and company are partnering with World Class Beverages, with the majority of beers coming from the Wetten Importers portfolio (the only exception is the Chimay).
The beer selection includes the relatively rare St. Louis Gueuze Fond Tradition, and overall, I'm more excited than usual about the choices, primarily because the September beercycling adventure took in all three of the breweries handled by Wetten (thanks again, Pete).
The Curmudgeons will be there. For beer information, visit the sites of Wetten Importers and Chimay.
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Come Back Inn—Belgian Beer Dinner
Monday—December 15, 2008
Beginning at 6:30 p.m.
Six courses and seven Belgian beers, with souvenir glass
Cost: $70
For reservations, please call 812-285-1777
Aperitif Beer
Delirium Noel
Beef Tenderloin Tip Skewer with Gouden Carolus Ambrio
Served over Arugula with a white wine vinaigrette
Langostino Bisque with Gouden Carolus Grand Cru
Creamy tomato base with baby lobster tail with homemade crotons made from garlic flat bread
Fried Goat Cheese Salad with St. Louis Gueuze Fond Tradition
Served on a bed of baby greens tossed with a lemon honey thyme vinaigrette, garnished with Julienne roasted red peppers
Duck Breast Cacciatore with Kasteel Donker
Chris’ own version of “Hunters Stew” served over rigatoni
Cheese Plate with Chimay Triple
Selection of 3 cheeses: ,Bleu, Aged Cheddar and Chimay cheese
Chocolate Cheese Cake with Kasteel Rouge
Served over Chambord garnished with raspberries and mint
A credit card is required for guaranteed reservations. Gratuity is not included in the dinner price.
Belgian Beer Dinner is presented by the Come Back Inn and World Class Beverages.
Come Back Inn
415 Spring Street
Jeffersonville, IN 47130
(812) 285-1777
The beer selection includes the relatively rare St. Louis Gueuze Fond Tradition, and overall, I'm more excited than usual about the choices, primarily because the September beercycling adventure took in all three of the breweries handled by Wetten (thanks again, Pete).
The Curmudgeons will be there. For beer information, visit the sites of Wetten Importers and Chimay.
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Come Back Inn—Belgian Beer Dinner
Monday—December 15, 2008
Beginning at 6:30 p.m.
Six courses and seven Belgian beers, with souvenir glass
Cost: $70
For reservations, please call 812-285-1777
Aperitif Beer
Delirium Noel
Beef Tenderloin Tip Skewer with Gouden Carolus Ambrio
Served over Arugula with a white wine vinaigrette
Langostino Bisque with Gouden Carolus Grand Cru
Creamy tomato base with baby lobster tail with homemade crotons made from garlic flat bread
Fried Goat Cheese Salad with St. Louis Gueuze Fond Tradition
Served on a bed of baby greens tossed with a lemon honey thyme vinaigrette, garnished with Julienne roasted red peppers
Duck Breast Cacciatore with Kasteel Donker
Chris’ own version of “Hunters Stew” served over rigatoni
Cheese Plate with Chimay Triple
Selection of 3 cheeses: ,Bleu, Aged Cheddar and Chimay cheese
Chocolate Cheese Cake with Kasteel Rouge
Served over Chambord garnished with raspberries and mint
A credit card is required for guaranteed reservations. Gratuity is not included in the dinner price.
Belgian Beer Dinner is presented by the Come Back Inn and World Class Beverages.
Come Back Inn
415 Spring Street
Jeffersonville, IN 47130
(812) 285-1777
Thursday, November 27, 2008
Hallelujah! FOSSILS annual holiday bash scheduled for Saturday, December 13.
Wanna join me in feeling old?
This year's FOSSILS holiday party on December 13 will be the homebrewing and beer appreciation club's 19th such celebration. The first was in 1990, just months after the club was founded. Scant memories of it include the Hallelujah Chorus and a bottle of Armenian brandy that somehow made it loose from the cabinet.
Here's the lowdown on the 2008 edition. Obviously, the party's intended for members, but I hope I'm not speaking out of place in suggesting that the gathering is the natural opportunity to gift you and yours with a membership that qualifies the good times to start rolling. Note also that with Saturnalia beginning the day before, there'll be plenty of festive holiday beers on tap at the Publc House.
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FOSSILS Holiday Party
Date: Saturday, December 13
Time: 6:30 p.m. - 11:00 p.m.
Location: Prost! Room, Rich O's Public House
Again this year, the Christmas party will be catered by Rich O's. Everything is covered, including appetizers, dinner and dessert!
Festivities:
*Bring items for the raffle - gift wrapped if you wish - this is one of the best raffles of the year!
*Dress festively if you are in the mood to do so!
Event cost:
$15 per person, payable by check or cash at the door, includes appetizers, dinner, homebrew and dessert. Please bring your homebrew! If there is anything you wish to bring (desserts, raffle items, reindeer, homebrew), please do so and share the holiday spirit!
RSVP:
We need to deliver a headcount for catering, so please try to RSVP me with the number attending in your party by Friday, December 8. Guests (21 and over) are welcome to attend - please remember to include them in your RSVP.
This year's FOSSILS holiday party on December 13 will be the homebrewing and beer appreciation club's 19th such celebration. The first was in 1990, just months after the club was founded. Scant memories of it include the Hallelujah Chorus and a bottle of Armenian brandy that somehow made it loose from the cabinet.
Here's the lowdown on the 2008 edition. Obviously, the party's intended for members, but I hope I'm not speaking out of place in suggesting that the gathering is the natural opportunity to gift you and yours with a membership that qualifies the good times to start rolling. Note also that with Saturnalia beginning the day before, there'll be plenty of festive holiday beers on tap at the Publc House.
---
FOSSILS Holiday Party
Date: Saturday, December 13
Time: 6:30 p.m. - 11:00 p.m.
Location: Prost! Room, Rich O's Public House
Again this year, the Christmas party will be catered by Rich O's. Everything is covered, including appetizers, dinner and dessert!
Festivities:
*Bring items for the raffle - gift wrapped if you wish - this is one of the best raffles of the year!
*Dress festively if you are in the mood to do so!
Event cost:
$15 per person, payable by check or cash at the door, includes appetizers, dinner, homebrew and dessert. Please bring your homebrew! If there is anything you wish to bring (desserts, raffle items, reindeer, homebrew), please do so and share the holiday spirit!
RSVP:
We need to deliver a headcount for catering, so please try to RSVP me with the number attending in your party by Friday, December 8. Guests (21 and over) are welcome to attend - please remember to include them in your RSVP.
Tuesday, November 25, 2008
A bit about Trappist ale before tonight's Chimay 25th anniversary party.
As a prelude to tonight’s observance of the 25th anniversary of Chimay Trappist ales being imported to the United States (at the Public House, 6:00 p.m. to 8:00 p.m.), here’s an important consideration.
Abbey ales are one thing, and Trappist ales something else. This isn’t to say that all Trappist ales are superior to similar Abbey styles. The overlap is considerable, and the only way to be able to chart the similarities and differences is to drink as many different varieties of both as possible.
That’s why it’s fun being a professional.
“Trappist” does not denote precise characteristics. Some are dark, some pale. A few are hoppy, and others sweet. "Trappist" is an accredited appellation of origin, nothing more, nothing less. The rest is up to the individual monastery brewing team, and results vary.
For certification as a Trappist brewery, the brewing operation must be located on the grounds of the monastery; monks must retain overall control of the brewing operation (secular brewers are permitted); and a portion of the profits accrued from the brewing must go to charitable purposes.
The six Belgian Trappist breweries that wear the badge of officialdom are Chimay, Orval, Rochefort, Westmalle, Westvleteren, and Achel. Koningshoeven, located in the Netherlands, is the seventh, and the only one I haven’t visited.
Interestingly, Wikipedia notes that there is an eighth member of the International Trappist Association (founded 1997): Mariawald, in Germany, which to my knowledge is not a beer producer. Since the Trappist appellation extends to all products emanating from member monasteries, perhaps Mariawald does cheese or wine.
At the tasting in Prost tonight, we have one case each of 11.2 oz Chimay Red, White and Blue. Tisha Dean from World Class Beverages will be pouring wee samples, and if you elect to buy a bottle, you may keep the special 25th anniversary glass (roughly 50 glasses on hand). Tisha is bringing cheese and chocolates, too.
No discounts for dressing like a monk.
Abbey ales are one thing, and Trappist ales something else. This isn’t to say that all Trappist ales are superior to similar Abbey styles. The overlap is considerable, and the only way to be able to chart the similarities and differences is to drink as many different varieties of both as possible.
That’s why it’s fun being a professional.
“Trappist” does not denote precise characteristics. Some are dark, some pale. A few are hoppy, and others sweet. "Trappist" is an accredited appellation of origin, nothing more, nothing less. The rest is up to the individual monastery brewing team, and results vary.
For certification as a Trappist brewery, the brewing operation must be located on the grounds of the monastery; monks must retain overall control of the brewing operation (secular brewers are permitted); and a portion of the profits accrued from the brewing must go to charitable purposes.
The six Belgian Trappist breweries that wear the badge of officialdom are Chimay, Orval, Rochefort, Westmalle, Westvleteren, and Achel. Koningshoeven, located in the Netherlands, is the seventh, and the only one I haven’t visited.
Interestingly, Wikipedia notes that there is an eighth member of the International Trappist Association (founded 1997): Mariawald, in Germany, which to my knowledge is not a beer producer. Since the Trappist appellation extends to all products emanating from member monasteries, perhaps Mariawald does cheese or wine.
At the tasting in Prost tonight, we have one case each of 11.2 oz Chimay Red, White and Blue. Tisha Dean from World Class Beverages will be pouring wee samples, and if you elect to buy a bottle, you may keep the special 25th anniversary glass (roughly 50 glasses on hand). Tisha is bringing cheese and chocolates, too.
No discounts for dressing like a monk.
Monday, November 24, 2008
NABC Winter Release Party at Flanagan's, December 13.
I've often written in this space that I have great personal admiration for what the O'Sheas have done with their family of pubs in Louisville, including O'Shea's, Flanagan's and Brendan's, and soon to include a fourth ooutpost downtown on Market Street. As such, I'm delighted that we'll be staging a special event with them.
Stay tuned for details, but for now, know that the New Albanian Brewing Company will be on hand at Flanagan's Ale House (934 Baxter Avenue in the Highlands ) for a Winter Release Party on Saturday, December 13, from 2:00 p.m. until 10:00 p.m.
The party will take place in the Red Room (nice touch, guys) at Flanagan's. The main attraction will be the tapping of the only kegs of Naughty Claus and Bonfire of the Valkyries that will appear in Louisville in 2008, but there'll also be other NABC beers on tap as well as live music.
Stay tuned for details, but for now, know that the New Albanian Brewing Company will be on hand at Flanagan's Ale House (934 Baxter Avenue in the Highlands ) for a Winter Release Party on Saturday, December 13, from 2:00 p.m. until 10:00 p.m.
The party will take place in the Red Room (nice touch, guys) at Flanagan's. The main attraction will be the tapping of the only kegs of Naughty Claus and Bonfire of the Valkyries that will appear in Louisville in 2008, but there'll also be other NABC beers on tap as well as live music.
Sunday, November 23, 2008
Beer at the YMCA.
There are times when it amazes even me that we’ve been able to accomplish what we have in a community that places a shockingly low value on the notion of education, achievement and personal growth. In these parts, conservatism is not a doctrine founded on ideas and principles. Rather, it is an anguished primal scream in the general direction of anyone and anything that the adherent can’t or won’t comprehend.
Yes, New Albany has civic issues just like any other municipality, and yet a crazily disproportionate amount of the problems here stem from self-inflicted wounds. It took at least three years longer than it should have to accept a $20 million grant from the neighboring Horseshoe (formerly Caesar’s) casino foundation, match it with less than $150,000 a year from economic development funds, build a gleaming new YMCA facility atop a cleansed downtown brown field, and watch it attract precisely the sort of demographic that will help revitalize the historic core of the city.
Over the entrenched opposition of a minority of self-immolating dunderheads, we somehow pulled it off, albeit belatedly, and the Y opened two weeks ago to universal acclaim and packed crowds. As part of a reception for donors, movers and shakers, including the blatantly hypocritical appearance of two ex-councilmen who were prominent leaders of the campaign against it, the organizing committee asked me to bring NABC beers and pour them. I was happy to oblige.
Predictably, this innocuous scenario prompted a local pseudonymous blogger of decidedly troglodyte disposition to question the scandalous activity of drinking a beer within the building she venomously opposed: YMCA.
I answered them ay my other Internet portal: Freedom to Screech's attack on the YMCA: A sewer runs through her.
What’s sad about all this is the persistent implication that beer isn’t compatible with health, well-being and/or Christianity.
As for the former, numerous studies attest to the benefits of moderate alcohol consumption.
As for the latter, the institution of the YMCA seems to have soft-pedaled the traditional religious connotations in favor of making its tent bigger, and that’s something the acrimonious American body politic could learn from. As an example, Trappist ales are as Christian as it gets, but it still seems to baffle some of my neighbors that there could be a connection between a monk and a brew kettle.
Presumably they’re the same ones who maintain a insupportable belief in the supposedly non-alcoholic wine of the Bible. Then again, the interpretation of nature (grapes) and natural processes (fermentation) can be selective on the part of the true believer.
In my world, it’s elegantly simple. You exercise, cleanse the body and mind, and then the beer and food tastes far better. That’s religion enough for me.
Yes, New Albany has civic issues just like any other municipality, and yet a crazily disproportionate amount of the problems here stem from self-inflicted wounds. It took at least three years longer than it should have to accept a $20 million grant from the neighboring Horseshoe (formerly Caesar’s) casino foundation, match it with less than $150,000 a year from economic development funds, build a gleaming new YMCA facility atop a cleansed downtown brown field, and watch it attract precisely the sort of demographic that will help revitalize the historic core of the city.
Over the entrenched opposition of a minority of self-immolating dunderheads, we somehow pulled it off, albeit belatedly, and the Y opened two weeks ago to universal acclaim and packed crowds. As part of a reception for donors, movers and shakers, including the blatantly hypocritical appearance of two ex-councilmen who were prominent leaders of the campaign against it, the organizing committee asked me to bring NABC beers and pour them. I was happy to oblige.
Predictably, this innocuous scenario prompted a local pseudonymous blogger of decidedly troglodyte disposition to question the scandalous activity of drinking a beer within the building she venomously opposed: YMCA.
I answered them ay my other Internet portal: Freedom to Screech's attack on the YMCA: A sewer runs through her.
What’s sad about all this is the persistent implication that beer isn’t compatible with health, well-being and/or Christianity.
As for the former, numerous studies attest to the benefits of moderate alcohol consumption.
As for the latter, the institution of the YMCA seems to have soft-pedaled the traditional religious connotations in favor of making its tent bigger, and that’s something the acrimonious American body politic could learn from. As an example, Trappist ales are as Christian as it gets, but it still seems to baffle some of my neighbors that there could be a connection between a monk and a brew kettle.
Presumably they’re the same ones who maintain a insupportable belief in the supposedly non-alcoholic wine of the Bible. Then again, the interpretation of nature (grapes) and natural processes (fermentation) can be selective on the part of the true believer.
In my world, it’s elegantly simple. You exercise, cleanse the body and mind, and then the beer and food tastes far better. That’s religion enough for me.
Friday, November 21, 2008
Special pin of cask-conditioned Community Dark to accompany night two of the Purple People Party.
Tonight for the Purple People Party art show, Jared will be tapping a pin (five gallons) of cask-conditioned Community Dark, and with a delightful difference: It's a wooden pin that formerly housed Calvados-aged JW Lees Vintage Harvest Ale. The ale should be flowing by late afternoon.
Whe emptied, the pin will be refilled with bouncing baby Solidarity and hidden away to alchemize. You'll forget all about it, and then, when you least expect it ... Jared will break the seal and you'll read another e-mail.
Whe emptied, the pin will be refilled with bouncing baby Solidarity and hidden away to alchemize. You'll forget all about it, and then, when you least expect it ... Jared will break the seal and you'll read another e-mail.
Thursday, November 20, 2008
Meet Mike, our new beer manager.
From the inception of NABC/Rich O's/Sportstime, and apart from our own brewing operation, which is the semi-autonomous domain of the brewers, I've been the sole beer guy, and the one responsible for the overall composition and conceptualization of our guest beer program, guest beer being anything we don't brew ourselves.
Come to think of it, I suppose we didn't need a term for "guest" beer until we began brewing our own beer.
In recent years the day to day management of the guest beer – bottles, kegs, buying, stocking, menus, chalk boards – has slowly evolved to the point that I couldn't begin to handle all of it, and numerous people have gotten involved at various times in the effort to pick up the slack. What we've needed is a single employee responsible for the day to day management of guest beer … a Beer Manager.
As many of you already know, Mike Bauman is now the official Beer Manager of NABC/Rich O's/Sportstime. He's been working for NABC for a long time in numerous jobs, and has shown the initiative necessary to be entrusted with the keys to the beer wagon, as it were.
I will be retaining overall control of the strategic planning, but Mike's doing the daily grind. He's the one to ask about special orders, outages, special requests, and anything pertaining to what we're doing with beer. He's taken over Tony Beard's part-time brewery gig, too, and can also help with matters pertaining to NABC-brewed beers.
Having introduced Mike, he wants you to know that Rich O's will open at five p.m. on Thanksgiving, with he and Steve manning the trenches. Mike says, "We'll be serving beer and chili, but bring that extra piece of pie or turkey leg you couldn't quite get down for the free pot luck buffet (the kitchen and all of Sportstime Pizza will be closed).
There you have it. The choice already is paying dividends. Once he learns the rules, he can progress to the fun part: Breaking them.
Come to think of it, I suppose we didn't need a term for "guest" beer until we began brewing our own beer.
In recent years the day to day management of the guest beer – bottles, kegs, buying, stocking, menus, chalk boards – has slowly evolved to the point that I couldn't begin to handle all of it, and numerous people have gotten involved at various times in the effort to pick up the slack. What we've needed is a single employee responsible for the day to day management of guest beer … a Beer Manager.
As many of you already know, Mike Bauman is now the official Beer Manager of NABC/Rich O's/Sportstime. He's been working for NABC for a long time in numerous jobs, and has shown the initiative necessary to be entrusted with the keys to the beer wagon, as it were.
I will be retaining overall control of the strategic planning, but Mike's doing the daily grind. He's the one to ask about special orders, outages, special requests, and anything pertaining to what we're doing with beer. He's taken over Tony Beard's part-time brewery gig, too, and can also help with matters pertaining to NABC-brewed beers.
Having introduced Mike, he wants you to know that Rich O's will open at five p.m. on Thanksgiving, with he and Steve manning the trenches. Mike says, "We'll be serving beer and chili, but bring that extra piece of pie or turkey leg you couldn't quite get down for the free pot luck buffet (the kitchen and all of Sportstime Pizza will be closed).
There you have it. The choice already is paying dividends. Once he learns the rules, he can progress to the fun part: Breaking them.
Wednesday, November 19, 2008
It's time for another NABC art show: Purple People Party, this weekend.
The basics from organizer Kevin Dennis. There'll be a special NABC beer on tap then ... more about that later in the week.
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ART SHOW = Purple People Party!
Some confusion is amidst us during these dreary times ... The ART SHOW is the PURPLE PEOPLE PARTY!!!
SO if you are interested in being apart of the Purple People Party now is the
time to get involved. There will be much fun had by all and better yet good times
for some.
SO if you were confused by the dates they are as follows ...
Thursday, Friday, and Saturday.
The 20th , 21st and 22nd......
Tuesday, November 18, 2008
Monday, November 17, 2008
NABC brewery news and notes: Solidarity, Naughty Claus and cask-conditioned Phoenix Komon.
Before reviewing last week's brew schedule, let's take a look at the hand pull, where a firkin of cask-conditioned NABC Phoenix Komon just went on tap. Phoenix is our dark, sour throwback recipe from olden Louisville times, and normally it is intended as a brew-quick, drink-quick quencher, but this firkin is special because Jared experimented.
The ale inside has spent a year on oak chips. The characteristic tartness remains intact, albeit balanced by oakiness. The cask breather component that cracked has been replaced, so we can taking our time drinking this one.
Last week, the brew crew revived one historic NABC formulation and recast a second.
Solidarity, a Baltic Porter originally brewed by founding NABC brewmeister Michael Borchers, will return for the February 27 opening of Gravity Head 2009. Here's the recipe:
2-row, aromatic, crystal, chocolate and black malts
Saaz and Spalt hops (50 IBUs)
California Common yeast
Circa 10% abv
The 2008 version of NABC Naughty Claus was put to bed last week, and it's different from last year in more than one respect. The contents:
2-row, chocolate, aromatic malts
No hops used.
Dutch dark cocoa and fresh mint
House London yeast
Circa 7% abv
The ale inside has spent a year on oak chips. The characteristic tartness remains intact, albeit balanced by oakiness. The cask breather component that cracked has been replaced, so we can taking our time drinking this one.
Last week, the brew crew revived one historic NABC formulation and recast a second.
Solidarity, a Baltic Porter originally brewed by founding NABC brewmeister Michael Borchers, will return for the February 27 opening of Gravity Head 2009. Here's the recipe:
2-row, aromatic, crystal, chocolate and black malts
Saaz and Spalt hops (50 IBUs)
California Common yeast
Circa 10% abv
The 2008 version of NABC Naughty Claus was put to bed last week, and it's different from last year in more than one respect. The contents:
2-row, chocolate, aromatic malts
No hops used.
Dutch dark cocoa and fresh mint
House London yeast
Circa 7% abv
Sunday, November 16, 2008
How soon is now?
(I needed a break, so I've been listening to the Smiths)
For the first time in ages, money has been a daily concern in my professional career, which is supposed to be about beer to the exclusion of most everything else. At least that's the way I've always approached it.
So far, NABC as currently constituted is holding up well amid the familiar economic problems in the nation at large. We’re holding our ground.
The money concerns I mention are about the beer, in the sense that my company needs money to finish the new brewery in downtown New Albany, which has been partially built but not finished. Until we get a financing package in place, we’re stymied. It has been a frustrating few months, to say the least.
Had we been ready to borrow in 2007, it is likely that one or the other bank would have handed us a pile of greenbacks sans much at all in the way of collateral. The fact that banks did this far too often is the precise reason why we now have a world financial crisis, and in some ways, it would be nice to have a finished project even if we now might be part of the overall problem rather than still standing outside on the doorstep, waiting to be processed.
Banks now insist that they’re practicing “old-fashioned” banking, and this means that they’re holding tightly to their reserves and insisting on conservative lending principles that a younger generation of bankers never even knew existed. Trust me – I’ve listened as they’ve confessed to their ignorance, and how much they’ve had to learn since matters began heading south.
I’ve also heard them cast doubt on the suitability of NABC’s brewery project by noting that they’re not funding start-ups (er, we’ve been in business for 21 years, altogether, and are expanding a brand, not creating an entirely new one), and also they they’re avoiding restaurants.
To the latter, I’ve responded: “Makes sense, but if you’d just take a look at this helpful business plan we spent six months writing and see that the taproom’s a small part of the beer production operation … wouldn’t want to trouble you, of course … we’re here to answer your questions, after all.”
There are times when it makes me want to scream. To all those borrowing idiotic amounts of money at unreal interest rates to fund houses you couldn’t afford in an exurb that I detest, hey … thanks for all that. And thanks to the people who indulged/conned you into thinking you could afford things you can’t. Thanks for voting Republican and acquiescing in the pell-mell shedding of regulation, which might have restrained you from your intrinsic greed.
However, in this situation, the truth of the matter is that the glass of beer is half-full, not half-empty. We took a long time to work through the details of the plan for the new operation, and that’s been good. It's better that way, and I feel even more confident about it now. The fact that we’ve had to go back and look for creative ways around the lending impasse has also been beneficial. I know more about SBA programs and leasing arrangements than ever before. When things break, we're going to be lean and efficient ... at least, more so than before.
Yes, I’d rather be focusing on the beer itself. At the same time, concentrating on all the rest of the financial minutia is an education I’ve sorely needed to further. Eventually it will enable me to return to the beer itself, because we’ll find the financing partner and finish the project, even if it takes longer than we’ve planned.
The beer’s going to taste even better then. Trust me.
For the first time in ages, money has been a daily concern in my professional career, which is supposed to be about beer to the exclusion of most everything else. At least that's the way I've always approached it.
So far, NABC as currently constituted is holding up well amid the familiar economic problems in the nation at large. We’re holding our ground.
The money concerns I mention are about the beer, in the sense that my company needs money to finish the new brewery in downtown New Albany, which has been partially built but not finished. Until we get a financing package in place, we’re stymied. It has been a frustrating few months, to say the least.
Had we been ready to borrow in 2007, it is likely that one or the other bank would have handed us a pile of greenbacks sans much at all in the way of collateral. The fact that banks did this far too often is the precise reason why we now have a world financial crisis, and in some ways, it would be nice to have a finished project even if we now might be part of the overall problem rather than still standing outside on the doorstep, waiting to be processed.
Banks now insist that they’re practicing “old-fashioned” banking, and this means that they’re holding tightly to their reserves and insisting on conservative lending principles that a younger generation of bankers never even knew existed. Trust me – I’ve listened as they’ve confessed to their ignorance, and how much they’ve had to learn since matters began heading south.
I’ve also heard them cast doubt on the suitability of NABC’s brewery project by noting that they’re not funding start-ups (er, we’ve been in business for 21 years, altogether, and are expanding a brand, not creating an entirely new one), and also they they’re avoiding restaurants.
To the latter, I’ve responded: “Makes sense, but if you’d just take a look at this helpful business plan we spent six months writing and see that the taproom’s a small part of the beer production operation … wouldn’t want to trouble you, of course … we’re here to answer your questions, after all.”
There are times when it makes me want to scream. To all those borrowing idiotic amounts of money at unreal interest rates to fund houses you couldn’t afford in an exurb that I detest, hey … thanks for all that. And thanks to the people who indulged/conned you into thinking you could afford things you can’t. Thanks for voting Republican and acquiescing in the pell-mell shedding of regulation, which might have restrained you from your intrinsic greed.
However, in this situation, the truth of the matter is that the glass of beer is half-full, not half-empty. We took a long time to work through the details of the plan for the new operation, and that’s been good. It's better that way, and I feel even more confident about it now. The fact that we’ve had to go back and look for creative ways around the lending impasse has also been beneficial. I know more about SBA programs and leasing arrangements than ever before. When things break, we're going to be lean and efficient ... at least, more so than before.
Yes, I’d rather be focusing on the beer itself. At the same time, concentrating on all the rest of the financial minutia is an education I’ve sorely needed to further. Eventually it will enable me to return to the beer itself, because we’ll find the financing partner and finish the project, even if it takes longer than we’ve planned.
The beer’s going to taste even better then. Trust me.
Saturday, November 15, 2008
Dogfish Head Hootenanny recap, and a few reflections.
My friend John Freyer, the Chicagoland-based regional representative of the innovative Dogfish Head craft brewery, was in town last night for a hootenanny, which is a fun way of describing a vertical Dogfish Head ale tasting jazzed up with a chilled buffet of Thanksgiving-style “leftovers” and accompanied by a bit of education and an evening’s conviviality.
Not only is John a craft beer business veteran and someone who’s been through all the madness that we’ll be experiencing when NABC’s downtown production brewery opens (bankers, if you’re reading and have cash to lend, call me immediately), but he’s also a diehard baseball fan who has co-authored books on our favorite game. After the hootenanny, we chewed the fat at the bar and vowed to collaborate someday on a baseball & beer companion. It was a blast, and it reminded me of how very much I love what I do. I'm the carnival barker, and I get to drink beer while I work.
I’m fortunate to make a living from my lifelong hobby of drinking beer, preferably in my natural habitat, the pub. Yes, it’s a business, and we need to make a profit to survive. But, at the end of the day, intangibles matter more to me. Being in a position to bring people like John to New Albany, and to have people come from miles around to sample beers and share knowledge, is what keeps me coming back for more, and helps me to tolerate the throbbing in my knees this a.m.
Of course, there’s a valid point to be made with respect to my attention to detail when it comes to money, in the sense that if I ran a tighter ship both personally and professionally, there’d be more lucre left over for the Curmudgeons. But my wife gets it, and truthfully, it simply doesn’t bother me, because I’d rather be good at what I do, and what I do is teaching and memory creation. Legacies don’t have to be built on wealth, even when they’re accruing from a for-profit business.None of us will be taking any of it with us. C'est la vie.
Meaningful legacies in my line of work are about doing what you can, while you can, as best you can, and creating memories that are impervious to calculations of interest and percentages. If twenty years from now, someone smiles because they recall good times at the pub, then that’s the best return of all on our investment. In all honesty, I can’t say that I give a damn about the money beyond what it takes to survive. You can’t always get what you want, but if you try sometimes … well, you know the rest of the Jagger/Richards axiom, don’t you?
---
NABC’s annual celebration of winter seasonal and holiday draft from America and the world begins on December 12. It’s my favorite festival of all the ones we stage and attend every year, primarily because so many people I haven’t seen in a while come back for the holidays, and these beers provide the festive accompaniment to the joys of reconnecting with old pals, sharing the war stories, and remembering the ones who no longer are with us. It was a bad year in the sense of losses, and I’m carrying a grudge against the Grim Reaper, but tomorrow’s another day, and the forthcoming year another year. You do your best, and keep fighting.
Here are the links to Saturnalia information posted here previously. Note that since the descriptions were written, I've updated the one for NABC Naughty Claus to reflect Jesse's submission of this year's formulation.
American micro draft lineup, descriptions, links for Saturnalia Winter Solstice MMVIII (begins December 12).
Imported draft lineup, descriptions, links for Saturnalia Winter Solstice MMVIII (begins December 12).
Saturnalia explained: Festive draft beers for the winter solstice, coming December 12.
Roger's believe-it-or-not: Saturnalia's planned and ready, a full month ahead of opening night.
Friday, November 14, 2008
New NABC web site to debut before Thanksgiving.
I’m relieved to announce that the preliminaries are underway, and fairly soon we’ll have a new NABC web site up and working.
The site is being designed by Michael, an old friend of NABC, and regular customer for many, many years.
The previous website served the purpose of bringing much of the archival information in one place, but with no time to update, it grew stale. So it goes. The new site should be easier for us to maintain, and easier for you to navigate. The first task upon completion is to restore the mailing list and improve communications.
Stay tuned. I believe we’ll have it off the ground well before Thanksgiving. As before, the address is www.newalbanian.com
The site is being designed by Michael, an old friend of NABC, and regular customer for many, many years.
The previous website served the purpose of bringing much of the archival information in one place, but with no time to update, it grew stale. So it goes. The new site should be easier for us to maintain, and easier for you to navigate. The first task upon completion is to restore the mailing list and improve communications.
Stay tuned. I believe we’ll have it off the ground well before Thanksgiving. As before, the address is www.newalbanian.com
Wednesday, November 12, 2008
The Windsor opens its bar and lounge tonight, and there'll be a party.
Tonight marks the debut of the Windsor Restaurant and Garden's new bar and lounge, the result of an interior retrofitting of the space known locally as "where the music shop used to be."
A bar has been installed, and with a full 3-way liquor license, the full gamut of beer, wine and cocktails will be available. Draft beer highlights are to include two NABC beers, rotating taps for Samuel Adams seasonals and Indiana microbrews, Bell’s, Goose Island, Newcastle, Dogfish Head 90 Minute, and a couple of others that have slipped my mind. The bottle list will begin short and grow.
The Windsor Restaurant and Garden shares ownership with the Grand Convention Center, and the two establishments are located adjacent to each other on Market Street in downtown New Albany. Dave Himmel's reconstituted Connor's Place pub is across the alley from the Grand, and Dave's Market Street Fish House lies across Market to the north.
The Windsor's chef, Justin McMillen, came out to chat a couple of Fridays ago when Mrs. Curmudgeon and I dropped in for dinner, and he said business has been steady. That's good news in a choppy economy. Our meal that night was very good, with grilled scallops to match the great seafood served by the defunct Bistro New Albany when it occupied the space. Isaac Fox, server and bar manager extraordinaire, who did time with the Bistro and later gravitated down the street to Speakeasy before alighting at the Windsor, is the bar manager.
I'll be there at 5:30 today when the celebration begins.
Original Goose Island brewpub spared after last minute lease deal.
Thanks to juligian, who left this comment on my post Goose Island's original Clybourn brewpub to close ...
----
Goose Island toasts 11th-hour deal to keep brew pub open, by Michael Lev, Chicago Tribune reporter (November 12, 2008)
They raised a glass in celebration at Goose Island Beer Co.'s pioneering North Side brew pub Tuesday night: The well-known spot isn't going to close at year's end.
John Hall, Goose Island's founder and chief executive, said he reached a last-minute deal with the pub's landlord to stay at 1800 N. Clybourn Ave. for three to five years, averting the closing of the home for Honker's Ale and other brews. "I'm thrilled," said Hall, who bought everyone in the place a beer. "They called me last week and said we want to try to do a deal. We compromised in a week on something we couldn't do for a long time."
Hall said he couldn't talk for the other side, but he indicated the weak real estate market may have helped get the agreement done. In April, Hall had said that the landlord, CRM Properties Group, had asked for a significant rent increase, reflecting the popularity of the trendy neighborhood. Goose Island was part of a pioneering redevelopment in the North and Clybourn Avenues area. Today, Clybourn Square is surrounded by one of Chicago's hottest retail regions, but the entire economy is now in duress.
Chris Siavelis, an executive at Deerfield-based CRM, couldn't be reached Tuesday night.
Goose Island, which also makes 312 and other brews, was founded as a brew pub in 1988 at the site. The venture was a success, and Goose Island built a stand-alone brewery at 1800 W. Fulton St. in 1995. Since then, the company has focused on retail beer sales, though it has continued to operate two brew pubs.
"We've been in the business for 20 years, and a lot of things have changed," Hall said. "We couldn't be more pleased about reaching an agreement."
----
Goose Island toasts 11th-hour deal to keep brew pub open, by Michael Lev, Chicago Tribune reporter (November 12, 2008)
They raised a glass in celebration at Goose Island Beer Co.'s pioneering North Side brew pub Tuesday night: The well-known spot isn't going to close at year's end.
John Hall, Goose Island's founder and chief executive, said he reached a last-minute deal with the pub's landlord to stay at 1800 N. Clybourn Ave. for three to five years, averting the closing of the home for Honker's Ale and other brews. "I'm thrilled," said Hall, who bought everyone in the place a beer. "They called me last week and said we want to try to do a deal. We compromised in a week on something we couldn't do for a long time."
Hall said he couldn't talk for the other side, but he indicated the weak real estate market may have helped get the agreement done. In April, Hall had said that the landlord, CRM Properties Group, had asked for a significant rent increase, reflecting the popularity of the trendy neighborhood. Goose Island was part of a pioneering redevelopment in the North and Clybourn Avenues area. Today, Clybourn Square is surrounded by one of Chicago's hottest retail regions, but the entire economy is now in duress.
Chris Siavelis, an executive at Deerfield-based CRM, couldn't be reached Tuesday night.
Goose Island, which also makes 312 and other brews, was founded as a brew pub in 1988 at the site. The venture was a success, and Goose Island built a stand-alone brewery at 1800 W. Fulton St. in 1995. Since then, the company has focused on retail beer sales, though it has continued to operate two brew pubs.
"We've been in the business for 20 years, and a lot of things have changed," Hall said. "We couldn't be more pleased about reaching an agreement."
American micro draft lineup, descriptions, links for Saturnalia Winter Solstice MMVIII (begins December 12).
Here are the American microbrewed selections that have been listed for the fifth edition of Saturnalia, which kicks off at the Public House on December 12.
Pricing and portion sizes vary according to alcohol content and style. Selections marked with an asterisk * are appearing on draft for the first time at Rich O’s Public House and Sportstime Pizza.
The three previous table setters for today's concluding half of the Saturnalia listings are these:
Imported draft lineup, descriptions, links for Saturnalia Winter Solstice MMVIII (begins December 12).
Saturnalia explained: Festive draft beers for the winter solstice, coming December 12.
Roger's believe-it-or-not: Saturnalia's planned and ready, a full month ahead of opening night.
John Campbell is working on the official poster, and when it's ready, it will be previewed here.
UNITED STATES OF AMERICA
Anchor Christmas Ale (“Merry Christmas & Happy New Year”)
The holiday ale’s recipe has differed each year since its inception in 1975, but the conceptual links with trees (on the bottle label) and the winter solstice have endured. 5.5% abv.
*Atwater Vanilla Java Porter
Starbucks need not apply to serve this dessert drink, chilled, with chocolate malt, vanilla flavoring, coffee beans, and even American-grown Golding hops just for the fun of it 6% abv.
Avery Old Jubilation
Mahogany-colored, nutty and toffeeish English-style strong ale, brewed from five malts (two-row, special roast, black, chocolate and victory) and Bullion hops. 8% abv.
*Barley Island Beastie Bourbon Barrel-Aged Oatmeal Stout
The Noblesville brewery’s Brass Knuckles Oatmeal Stout (5% abv in customary form) is aged in Buffalo Trace bourbon whiskey barrels, bolstering strength. Barley Island’s owners and brew crew will be on site at Rich O’s on Saturday, December 13, to help us drink some Beastie.
*Bell’s Christmas Ale
And now something completely different, as Bell’s delves into holiday ales with is being described as a Scots 80 Shilling (Wee Heavy) formulation brewed with Michigan barley and a blend of Pacific Northwest hops and a few cones of Michigan-grown hops. Guesstimating 7%+ abv.
Bell’s Hell Hath No Fury
This Belgian Strong Ale first appeared in 2004. According to the brewery, it’s “A brew that gives you either sympathy for the devil or the courage to face him … Goes especially well with your favorite lost my girl/truck/dog/trailer song.” Of course. 7.7% abv.
Bluegrass Brewing Company Hell for Certain
Original BBC brewmaster David Pierce’s classic seasonal Belgian style, taking at least some measure of inspiration from Wallonian gnomes, and the remainder from a strange Kentucky hamlet that may not have voted to re-elect Mitch McConnell. Circa 7.5% abv.
Boulder Never Summer Ale
American seasonal ale brewed with 2-row barley and British dark caramel malt; Nugget, Willamette and Cascade hops; and a “top secret brewmaster’s spice,” all on behalf of “the drinking town with a skiing problem.” 5.94% abv.
Breckenridge Christmas Ale
Dark mahogany in color (two row, caramel, chocolate, black malts) with Chinook and Mt. Hood for balance. Very Colorado. 7.4% abv.
Brooklyn Brewery Black Chocolate Stout
Chocolate’s the selling point, but there is none; rather, intensely roasted malts and brewing skullduggery are the culprits. Should be saved for Gravity Head, but the Publican loves his Imperials. 10.1% abv.
*Brooklyn Brewery Brewmasters Reserve Grand Cru
As befitting the man who wrote the book on food and beer pairings, Garrett Oliver offers this special Belgian ale, brewed with Canadian barley and winter wheat, two different types of orange peel, lemon peel, chamomile, coriander and wildflower honey. 8.4% abv.
Clipper City “Heavy Seas” Peg Leg Imperial Stout (firkin)
Cross your fingers, cask-conditioned ale lovers. We’ve been sitting on this firkin for about five months, letting a bit of age reshape the thick, evolving black loveliness within. 8% abv.
Clipper City “Heavy Seas” Winter Storm
There is a presumption of “Imperial ESB” in this ale, with four malts and five hops (Magnum, Fuggles, Cascade, Centennial and Chinook). Dry hopped. 7.5% abv.
*horsebrewery.com/our_brews.asp">Dark Horse Perkulator Coffee Doppelbock
Does anyone ever brew a coffee beer that isn’t a porter or a stout? Affirmative. Dark Horse’s –ator tag is priceless. Guesstimating 7.5% abv.
horsebrewery.com/our_brews.asp">Dark Horse Tres Blueberry Stout
This fruit-laced Stout comes from one of many innovative Michigan breweries and has arrived late every time we’ve ordered it, but is much loved when finally here. Keep watching the blackboards. 4.5% abv.
Great Divide Hibernation Ale
It’s a winter ale, but one that is lagered for three months prior to release. Perhaps overshadowed by some of today’s extreme microbrews, but enduring, unique and worthy in its own right - deep, nutty and smooth. 8.1% abv.
Left Hand Snowbound Winter Ale
Presented as an “antidote to cabin fever,” and brewed with two-row, Munich, crystal and chocolate malts, Magnum and Saaz hops, and a spice array of crushed cinnamon, cloves, orange zest, honey, chopped ginger and cardamom. The website lists it as 7.6% abv.
NABC Bonfire of the Valkyries
An unprecedented Schwarzbier/Rauchbier hybrid (smoked black lager), back for its third seasonal batch. Not excessively smoky; just right. All in all, magic fire mood music for Saturnalia. Circa 6.5% abv.
NABC Naughty Claus
Jesse’s and Jared’s holiday spiced winter warmer undergoes yearly modification. For 2008, the recipe calls for 2-row, chocolate, and aromatic malts, Dutch dark cocoa and fresh mint. That’s right: No hops at all. Circa 7% abv.
Oaken Barrel Epiphany
Westmalle Trappist yeast is used to fashion this tasty Tripel, which nudges toward the sweet side of the range without sacrificing a velvety sipability. Take that, Bud Light. Circa 9% abv.
Ommegang Chocolate Indulgence Stout
Last year’s portion went quickly as the sweet tooth brigade gathered for the kill. It’s stout infused with Belgian dark chocolate, and clocks in at circa 7% abv.
*Redstone Black Raspberry Nectar Mead
It’s another first for us, although mead arguably is the oldest fermented beverage known to man. Redstone’s nectar is classified as Melomel. Five parts Clover honey and one part Wildflower honey yield mead of medium sweetness, with black raspberries added. 8% abv.
Rogue Chocolate Stout
Brewed with a staggering 10 ingredients, including chocolate malt, chocolate flavoring and rolled oats. It is rich in every conceivable respect. Circa 6% abv.
Rogue HazelNut Brown Nectar
First concocted in honor of a creative, homebrewing friend of Rogue’s head brewer, HazelNut Brown Nectar is brewed with hazelnut extract, at least a half-dozen malts, Perle and Saaz hops, and Rogue’s trademark yeast strain. 6.2% abv.
Rogue Santa’s Private Reserve
Santa’s Private Reserve is back on draft as part of Rogue’s “John’s Locker Stock” series. Imagine a slightly bigger St. Rogue Red with double the hops. Circa 6.5% abv.
Samuel Adams Winter Lager
Bottom fermented wheat bock with Goldings and German Noble hops and a “touch” of spice (cinnamon, ginger and orange peel). 5.8% abv
Schlafly Christmas Ale
Schlafly is the “new religion in Mecca,” and its St. Louis megabrewing neighbor brews nothing as big as this big amber ale flavored with orange peel and cloves. 10% abv.
*Shmaltz He’Brew Jewbelation Twelve
Shmaltz’s 12th anniversary ale uses 12 different malts and 12 distinct hop varieties in 12 separate additions. At 12% abv, the motto undoubtedly rings true through the shtick: “This anniversary, candles won’t be the only thing getting lit.”
Sierra Nevada Celebration Ale
It is indeed difficult to imagine another seasonal ale that symbolizes the holidays better than Celebration Ale. Desert island beer for many, recurring seasonal favorite, with generous doses of Chinook (for bittering), Cascades and Centennial hops, dry-hopped with all three, but not neglecting a delicious malt underpinning. 6.8% abv.
Stone Oaked Arrogant Bastard
The process is simple. Arrogant Bastard is aged on oak chips, with lend toasty vanilla flavors that are the perfect complement to the ale’s big background malt wallop. We appreciate aggressive hopping, too. Circa 6.8% abv.
*Thirsty Dog 12 Dogs of Christmas Ale
Straight outta Akron, dog. Spiced with honey, cinnamon, ginger, nutmeg and “Santa's secret recipe.” 7.8% abv.
Three Floyds Alpha Klaus Xmas Porter
Who else but Three Floyds Brewing Company would devise a robust porter with English chocolate and Mexican sugar (or vice versa, depending on the source) that reeks of piney hop essence and is built on a malty foundation? No one, that’s who. 7.5% abv.
*Two Brothers Oh Brother Tripel
An unpreviewed seasonal release from Chicagoland’s Two Brothers, made from pilsner malt, candi sugar, and “non-traditional” hops. 8.5% abv.
Upland Winter Warmer
Upland’s annual winter specialty warmer is perhaps best described as a cross between an Old Ale and an English-style Barley Wine, falling a tad shy of the strong American microbrewed interpretations of both styles. 9% abv.
*Victory Baltic Thunder
Probably should have held onto this one for Gravity Head. Let’s just say that the Publican is eager to sample this variation on the Baltic Porter theme, courtesy for one of the most proficient breweries going. 8.5% abv.
Pricing and portion sizes vary according to alcohol content and style. Selections marked with an asterisk * are appearing on draft for the first time at Rich O’s Public House and Sportstime Pizza.
The three previous table setters for today's concluding half of the Saturnalia listings are these:
Imported draft lineup, descriptions, links for Saturnalia Winter Solstice MMVIII (begins December 12).
Saturnalia explained: Festive draft beers for the winter solstice, coming December 12.
Roger's believe-it-or-not: Saturnalia's planned and ready, a full month ahead of opening night.
John Campbell is working on the official poster, and when it's ready, it will be previewed here.
UNITED STATES OF AMERICA
Anchor Christmas Ale (“Merry Christmas & Happy New Year”)
The holiday ale’s recipe has differed each year since its inception in 1975, but the conceptual links with trees (on the bottle label) and the winter solstice have endured. 5.5% abv.
*Atwater Vanilla Java Porter
Starbucks need not apply to serve this dessert drink, chilled, with chocolate malt, vanilla flavoring, coffee beans, and even American-grown Golding hops just for the fun of it 6% abv.
Avery Old Jubilation
Mahogany-colored, nutty and toffeeish English-style strong ale, brewed from five malts (two-row, special roast, black, chocolate and victory) and Bullion hops. 8% abv.
*Barley Island Beastie Bourbon Barrel-Aged Oatmeal Stout
The Noblesville brewery’s Brass Knuckles Oatmeal Stout (5% abv in customary form) is aged in Buffalo Trace bourbon whiskey barrels, bolstering strength. Barley Island’s owners and brew crew will be on site at Rich O’s on Saturday, December 13, to help us drink some Beastie.
*Bell’s Christmas Ale
And now something completely different, as Bell’s delves into holiday ales with is being described as a Scots 80 Shilling (Wee Heavy) formulation brewed with Michigan barley and a blend of Pacific Northwest hops and a few cones of Michigan-grown hops. Guesstimating 7%+ abv.
Bell’s Hell Hath No Fury
This Belgian Strong Ale first appeared in 2004. According to the brewery, it’s “A brew that gives you either sympathy for the devil or the courage to face him … Goes especially well with your favorite lost my girl/truck/dog/trailer song.” Of course. 7.7% abv.
Bluegrass Brewing Company Hell for Certain
Original BBC brewmaster David Pierce’s classic seasonal Belgian style, taking at least some measure of inspiration from Wallonian gnomes, and the remainder from a strange Kentucky hamlet that may not have voted to re-elect Mitch McConnell. Circa 7.5% abv.
Boulder Never Summer Ale
American seasonal ale brewed with 2-row barley and British dark caramel malt; Nugget, Willamette and Cascade hops; and a “top secret brewmaster’s spice,” all on behalf of “the drinking town with a skiing problem.” 5.94% abv.
Breckenridge Christmas Ale
Dark mahogany in color (two row, caramel, chocolate, black malts) with Chinook and Mt. Hood for balance. Very Colorado. 7.4% abv.
Brooklyn Brewery Black Chocolate Stout
Chocolate’s the selling point, but there is none; rather, intensely roasted malts and brewing skullduggery are the culprits. Should be saved for Gravity Head, but the Publican loves his Imperials. 10.1% abv.
*Brooklyn Brewery Brewmasters Reserve Grand Cru
As befitting the man who wrote the book on food and beer pairings, Garrett Oliver offers this special Belgian ale, brewed with Canadian barley and winter wheat, two different types of orange peel, lemon peel, chamomile, coriander and wildflower honey. 8.4% abv.
Clipper City “Heavy Seas” Peg Leg Imperial Stout (firkin)
Cross your fingers, cask-conditioned ale lovers. We’ve been sitting on this firkin for about five months, letting a bit of age reshape the thick, evolving black loveliness within. 8% abv.
Clipper City “Heavy Seas” Winter Storm
There is a presumption of “Imperial ESB” in this ale, with four malts and five hops (Magnum, Fuggles, Cascade, Centennial and Chinook). Dry hopped. 7.5% abv.
*horsebrewery.com/our_brews.asp">Dark Horse Perkulator Coffee Doppelbock
Does anyone ever brew a coffee beer that isn’t a porter or a stout? Affirmative. Dark Horse’s –ator tag is priceless. Guesstimating 7.5% abv.
horsebrewery.com/our_brews.asp">Dark Horse Tres Blueberry Stout
This fruit-laced Stout comes from one of many innovative Michigan breweries and has arrived late every time we’ve ordered it, but is much loved when finally here. Keep watching the blackboards. 4.5% abv.
Great Divide Hibernation Ale
It’s a winter ale, but one that is lagered for three months prior to release. Perhaps overshadowed by some of today’s extreme microbrews, but enduring, unique and worthy in its own right - deep, nutty and smooth. 8.1% abv.
Left Hand Snowbound Winter Ale
Presented as an “antidote to cabin fever,” and brewed with two-row, Munich, crystal and chocolate malts, Magnum and Saaz hops, and a spice array of crushed cinnamon, cloves, orange zest, honey, chopped ginger and cardamom. The website lists it as 7.6% abv.
NABC Bonfire of the Valkyries
An unprecedented Schwarzbier/Rauchbier hybrid (smoked black lager), back for its third seasonal batch. Not excessively smoky; just right. All in all, magic fire mood music for Saturnalia. Circa 6.5% abv.
NABC Naughty Claus
Jesse’s and Jared’s holiday spiced winter warmer undergoes yearly modification. For 2008, the recipe calls for 2-row, chocolate, and aromatic malts, Dutch dark cocoa and fresh mint. That’s right: No hops at all. Circa 7% abv.
Oaken Barrel Epiphany
Westmalle Trappist yeast is used to fashion this tasty Tripel, which nudges toward the sweet side of the range without sacrificing a velvety sipability. Take that, Bud Light. Circa 9% abv.
Ommegang Chocolate Indulgence Stout
Last year’s portion went quickly as the sweet tooth brigade gathered for the kill. It’s stout infused with Belgian dark chocolate, and clocks in at circa 7% abv.
*Redstone Black Raspberry Nectar Mead
It’s another first for us, although mead arguably is the oldest fermented beverage known to man. Redstone’s nectar is classified as Melomel. Five parts Clover honey and one part Wildflower honey yield mead of medium sweetness, with black raspberries added. 8% abv.
Rogue Chocolate Stout
Brewed with a staggering 10 ingredients, including chocolate malt, chocolate flavoring and rolled oats. It is rich in every conceivable respect. Circa 6% abv.
Rogue HazelNut Brown Nectar
First concocted in honor of a creative, homebrewing friend of Rogue’s head brewer, HazelNut Brown Nectar is brewed with hazelnut extract, at least a half-dozen malts, Perle and Saaz hops, and Rogue’s trademark yeast strain. 6.2% abv.
Rogue Santa’s Private Reserve
Santa’s Private Reserve is back on draft as part of Rogue’s “John’s Locker Stock” series. Imagine a slightly bigger St. Rogue Red with double the hops. Circa 6.5% abv.
Samuel Adams Winter Lager
Bottom fermented wheat bock with Goldings and German Noble hops and a “touch” of spice (cinnamon, ginger and orange peel). 5.8% abv
Schlafly Christmas Ale
Schlafly is the “new religion in Mecca,” and its St. Louis megabrewing neighbor brews nothing as big as this big amber ale flavored with orange peel and cloves. 10% abv.
*Shmaltz He’Brew Jewbelation Twelve
Shmaltz’s 12th anniversary ale uses 12 different malts and 12 distinct hop varieties in 12 separate additions. At 12% abv, the motto undoubtedly rings true through the shtick: “This anniversary, candles won’t be the only thing getting lit.”
Sierra Nevada Celebration Ale
It is indeed difficult to imagine another seasonal ale that symbolizes the holidays better than Celebration Ale. Desert island beer for many, recurring seasonal favorite, with generous doses of Chinook (for bittering), Cascades and Centennial hops, dry-hopped with all three, but not neglecting a delicious malt underpinning. 6.8% abv.
Stone Oaked Arrogant Bastard
The process is simple. Arrogant Bastard is aged on oak chips, with lend toasty vanilla flavors that are the perfect complement to the ale’s big background malt wallop. We appreciate aggressive hopping, too. Circa 6.8% abv.
*Thirsty Dog 12 Dogs of Christmas Ale
Straight outta Akron, dog. Spiced with honey, cinnamon, ginger, nutmeg and “Santa's secret recipe.” 7.8% abv.
Three Floyds Alpha Klaus Xmas Porter
Who else but Three Floyds Brewing Company would devise a robust porter with English chocolate and Mexican sugar (or vice versa, depending on the source) that reeks of piney hop essence and is built on a malty foundation? No one, that’s who. 7.5% abv.
*Two Brothers Oh Brother Tripel
An unpreviewed seasonal release from Chicagoland’s Two Brothers, made from pilsner malt, candi sugar, and “non-traditional” hops. 8.5% abv.
Upland Winter Warmer
Upland’s annual winter specialty warmer is perhaps best described as a cross between an Old Ale and an English-style Barley Wine, falling a tad shy of the strong American microbrewed interpretations of both styles. 9% abv.
*Victory Baltic Thunder
Probably should have held onto this one for Gravity Head. Let’s just say that the Publican is eager to sample this variation on the Baltic Porter theme, courtesy for one of the most proficient breweries going. 8.5% abv.
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