For many years, I’ve steadfastly resisted the temptation to definitively answer frequent questions along the lines of, “So, what’s your favorite beer?”
The same goes for this: “Okay, if you won’t tell me your favorite beer, then what about your favorite style of beer?”
Granted, there’s no reason why newcomers should know the drill, and that’s fine, so if you’re just tuning in, know that any query smacking of “favorite” comes replete with numerous qualifiers, including the time of year, the locale, the food being served, and perhaps even the activity being contemplated – the music, the book, the company.
However, having provided the disclaimer, and now thinking back on a year almost concluded, it strikes me that far more often than not, my beer favorites actually can be loosely grouped by category if I care to take the trouble to record them.
Imperial Stouts
Checking the list of beers being squirreled away for Gravity Head 2008, I noticed that we’re in imminent danger of a baker’s dozen of them being Imperial Stouts. Furthermore, I’ve concluded that this doesn’t bother me in the least. Black, oily, roasted, chocolate tinged, bitter … bring ‘em on, and don’t forget the pickled herring and rugged pumpernickel.
Sour (any sub-style will do, ma’am)
My liver will remember 2007 as the year that Rodenbach Grand Cru returned to Southern Indiana, consistent supplies of Jolly Pumpkin began trickling in on a regular basis, and NABC’s late summer batch of Phoenix Kentucky Komon proved to be the best ever, perhaps owing to the hundred degree temperature in the brewhouse. I can’t get enough of than funky stuff.
Lambic
Speaking of funk, just last night it was my pleasure to introduce a discerning customer to Cantillon Gueuze for the very first time. His enjoyment so influenced me that I made a quick dash to the lambic rack for a bottle of 3 Fonteinen Schaerbeek Kriek and split it with him just to provide an opportunity to taste the unsweetened fruit essence.
Smoked
Barring the unforeseen, the evening of Monday, December 10 will be spent in part quaffing Schlenkerla Marzen somewhere within the hallowed halls of the Trum family’s traditional Bamberg pub. Earlier this year, Rich O’s had four Schlenkerla lagers (and Spezial) on tap simultaneously along with NABC Happy Helmut, which used Weyermann smoked malt. NABC ConeSmoker is aging as I write.
Hops, hops, hops
Yes, they’re in short supply, but I suppose we’ll manage. What will you pay for a fix? I’m prepared to go high, not home.
If these represent what’s hot, then what’s not?
I try them again periodically, hoping that the light bulb might someday ignite, but very few (if any) brown ales in the style of Newcastle made their way past me teeth during the past year, and almost as few American-style browns. A notable exception was Dogfish Head’s Indian Brown, but then that’s hardly typical of the style, is it? It reminds me far more of the Colonial-era molasses ales.
Browns, ambers, reds … yes, perhaps serviceable on widely scattered occasions, but otherwise a waste of valuable drinking time for anyone who has progressed beyond intermediate. Life’s just too short. IPA, please.
Outside of a few scorching days in mid-summer, the broad range of wheat ales, whether German, Belgian or American, again utterly failed to excite me. I’ll drink the European ones for the purpose of refreshment when joyfully present on the continent and beercycling, and of course I’d visit the Schneider brewery in Kelheim weekly if permitted, but there was no biking trip this year.
In like fashion, the biggest disappointment of the year to me was Bell’s Batch 8000. Imperial Wit just isn’t where it’s at even if I continue to adore the brewery otherwise.
And I keep forgetting to try Miller Chill … neglecting to visit Louisville’s pre-packaged Fourth Street Live … let’s see, what else?
Saturday, November 10, 2007
Friday, November 09, 2007
One fine afternoon at the Huber Orchard & Winery.
Earlier today I joined Mrs. Curmudgeon and Jenny, her English cousin, for a visit to the tasting room at Huber's Orchard and Winery in Starlight, a short drive up the Knobs from New Albany. There we enjoyed tasting flights that included wines, infusions and distilled spirits, and it was a marvelous time.
Roughly half way through, and just before developing a surprising (for me) affinity for the distillery's Grappa, I started chatting with winemaker Ted Huber, and before leaving, we'd hatched a plot to stage a grand cooperative Huber wine and spirits/NABC beer dinner or tasting of an as yet undefined variety some time in March 2008.
Now that sounds like fun. I'll keep you posted.
Meanwhile, here's the story from the Huber web site:
Huber’s Orchard & Winery began farming back in 1843 when our ancestors settled in Starlight, IN from Baden-Baden, Germany . Growing primarily fruit, our farm began to diversify in 1978 when we opened the doors of our winery.
Today, we have over 550 acres of farmland on which we grow many fruits, vegetables, Christmas trees, pumpkins, and grapes. We have a children's farm park, farm market, cheese shoppe, ice cream factory, winery, gift shoppe, banquet facility, Indiana’s first distillery – The Starlight Distillery, and proudly participate as one of the seven wineries on Indiana’s first wine trail – The Indiana Uplands Wine Trail.
Diversification was an important strategy for us and helped to keep business consistent throughout the year so that we became less seasonal. Certainly, diversification has allowed us to keep seven generations of Huber’s busy and working on the farm.
An important thing to remember about diversification is it does not happen over night but over time. Patience, passion, and planning are vital to the success of diversified farms. A challenge with diversification is quality – ensuring that your pace of growth and diversification maintains the quality your business strives for.
The most enjoyable part about being in our business is the focus on families, tradition, and heritage. Knowing families that we touch each day and the countless memories that are made through an experience at Huber’s Orchard & Winery!
Roughly half way through, and just before developing a surprising (for me) affinity for the distillery's Grappa, I started chatting with winemaker Ted Huber, and before leaving, we'd hatched a plot to stage a grand cooperative Huber wine and spirits/NABC beer dinner or tasting of an as yet undefined variety some time in March 2008.
Now that sounds like fun. I'll keep you posted.
Meanwhile, here's the story from the Huber web site:
Huber’s Orchard & Winery began farming back in 1843 when our ancestors settled in Starlight, IN from Baden-Baden, Germany . Growing primarily fruit, our farm began to diversify in 1978 when we opened the doors of our winery.
Today, we have over 550 acres of farmland on which we grow many fruits, vegetables, Christmas trees, pumpkins, and grapes. We have a children's farm park, farm market, cheese shoppe, ice cream factory, winery, gift shoppe, banquet facility, Indiana’s first distillery – The Starlight Distillery, and proudly participate as one of the seven wineries on Indiana’s first wine trail – The Indiana Uplands Wine Trail.
Diversification was an important strategy for us and helped to keep business consistent throughout the year so that we became less seasonal. Certainly, diversification has allowed us to keep seven generations of Huber’s busy and working on the farm.
An important thing to remember about diversification is it does not happen over night but over time. Patience, passion, and planning are vital to the success of diversified farms. A challenge with diversification is quality – ensuring that your pace of growth and diversification maintains the quality your business strives for.
The most enjoyable part about being in our business is the focus on families, tradition, and heritage. Knowing families that we touch each day and the countless memories that are made through an experience at Huber’s Orchard & Winery!
Thursday, November 08, 2007
November 2007 FOSSILS Newsletter.
It's the latest newsletter from the Fermenters of Special Southern Indiana Libations Society, which recently celebrated its 17th birthday and has met at Rich O's since inception (of both).
November 2007 FOSSILS Newsletter
We’re pleased to announce that Brian Reymiller of Browning’s Brewpub will be our speaker this Saturday, November 10. Brian learned traditional German brewing techniques at Victory Brewing but also enjoys experimenting with the endless variables found in ales.
Porter Contest
The November meeting features the return of the annual FOSSILS porter contest. This contest dates back to 1993 when Dennis Barry won. Ed Tash has solicited more porters this year and hopes to set a new record with the number of entries. He continues to do a masterful job in administering one of the few AHA-sanctioned contests in this area. Ed Tash will be at Rich O's on November 8th to pick up porter contest entries – minimum 2 bottles. Information about the porter contest is found at the following link:
Porter competition
The current BJCP (Beer Judge Certification Program) porter styles are:
12a. Brown Porter – Mild to moderate roastiness with a softer, sweeter taste than its bigger brother – robust porter. O.G. 1.040 – 1.052
12b. Robust Porter – Roasty but not with the overwhelming roastiness of a stout. O.G. 1.048 – 1.065
12c. Baltic Porter – A sweet port-like strength lager. 1.060 – 1.090
Specialty Porters – Other porter variations include smoked malt or wood/bourbon barrel aged.
Local Commercial Porters
Continuing with the porter theme this month, I have gathered some tidbits of information about some of the Louisville-area commercial porters.
Bluegrass Brewing Company
Dark Star Porter was created by David Pierce after trying Boulevard Brewing Company’s Bully Porter from a Beer Across America shipment in 1992. The Dark Star name comes from the 1953 Kentucky Derby winner. Dark Star won a silver medal in the 1998 Real Ale Festival and was voted the best porter in America by Stuff magazine in 2006. Stuff also listed the beer as number 24 of their top 50 beers.
Browning’s Brewpub
A combination of English and German malts flavor Browning’s John Shield’s Blacksmith porter. The beer’s name comes from the blacksmith that traveled with the Lewis and Clark expedition. Brian Reymiller continues to tweak his recipe with roasted barley and smoked malt.
Cumberland Brews
Mark Allgeier described a creamy porter to Brewer Matt Gould that he had sampled in a trip out west which was served under nitrogen pressure rather than the usual CO2. Matt designed the brew using BBC’s Dark Star porter as a starting point and created the ever popular “Nitro Porter.”
New Albanian Brewing Company
After winning the 2004 FOSSILS porter contest, Bob Capshew’s porter recipe was brewed by NABC’s former brewer Michael Borchers. The robust porter sold well enough that it became a staple of NABC. The beer was named after the AHA robust porter style number 15B at that time despite Roger Baylor’s suggestion of Craikhouse Porter. The inspiration for the recipe came from a porter made by one of the founding LAGER members named Conrad Selle.
AHA Bourbon Barrel Brown Ale
On September 29th the FOSSILS made a barrel of brown ale based on Caleb Sunderman’s winning recipe. The beer will be periodically withdrawn from the barrel and set aside for future evaluation. Samples will also be sent for lab testing. Contact Scott Boyer to get access to the Google group.
Membership Survey Results
Thanks to all that participated in the survey. Beth Howard has compiled a very interesting profile of our club membership. The results will be posted on the website.
New Homebrew Shop in Madison IN
The Stein and Stem has opened at 112 East Main Street in Madison Indiana. They are located in the former tasting room of Lanthier Winery for those of you familiar with the town. Their number is 812.292.0332.
BOCK (Brewers of Central Kentucky) Member Wins Silver Medal in AHA
Lexington, KENTUCKY - Alltech's Lexington Brewing Company is pleased to announce that Paris, Kentucky home brewer Bill Caldwell and his German Hefeweizen recipe won a silver medal at the Great American Beer Festival (GABF) Pro-Am Competition, the largest national beer competition recognizing the most outstanding beers produced in theUnited States today.
The GABF Pro-Am entries are brewed by professional craft brewers based on award-winning homebrew recipes from American Home brewers Association (AHA) members. Homebrew recipes are scaled up and brewed at a craft brewery for submission into the competition.
Caldwell said, "I still can't believe it. This is a nice feather in the cap of Alltech and Kentucky Ale."
"We're pleased to be a part of the Pro-Am competition," said Christopher Bird, master brewer at Alltech's Lexington Brewing Company. "It's a chance for us to not only help a talented home brewer, but to try our hands at brewing a wheat beer, which is something new and exciting for us."
Caldwell, a resident of Paris, Kentucky, has been an avid home brewer since 1975 and a member of the Brewers of Central Kentucky (B.O.C.K.) since 1994. Mr. Caldwell's winning recipe is a Hefeweizen, a German wheat beer that he discovered on a trip to Germany in March 2007. The recipe was printed on the menu of the Schneider Brewery and Restaurant in Munich. Bringing the recipe home and adding the unique flavor of Munich malt, Mr. Caldwell created his winning beer.
More than 100 judges labored for three days to evaluate 2,793 beers and pick the best entries and top breweries for this year's festival. Medals were awarded in 75 beer-style categories with only 8 percent of all beers entered earning a medal.
Alltech's Lexington Brewing Company currently produces three award-winning beers, Kentucky Ale, Kentucky Light and Kentucky Bourbon Barrel Ale. Alltech is the proud sponsor of the Alltech FEI World Equestrian Games 2010T to be held September 25-October 10, 2010.
Upcoming Meetings:
November 10 – Porter Contest
November ?? – Executive Meeting – contact Bob Capshew if you want to be notified
December 8 – Holiday Party
January 12 – Funky & Pungent Appetizer Contest
FOSSILS Supporters and Friends
FOSSILS is generously supported by and supportive of these beer -friendly businesses (In no particular order):
Rich O's, Sportstime Pizza and The New Albanian Brewing Company – As founding FOSSILS members, Roger & his crew have always been an integral part of our club, serving as our home base since 1990. With a beer list unrivaled in the Midwest, excellent food and the fine handcrafted beers of the New Albanian Brewing Company on site, this is the BEST place for FOSSILS to call home.
Youngstown Cigar Shop - Tobacco lovers will find cigars, pipes, pipe tobacco, lighters, humidors, and many other accessories at Mike's fine establishment. The shop is located behind Regions Bank, East 10th Street in Jeffersonville, 1 mile from I-65 (exit 1). NOW SERVING BEER ON TAP!
The Keg Liquors, FOSSILS member and Keg owner Todd Antz carries a fine selection of micro and imported beers at his Clarksville store at 617 East Lewis and Clark Parkway, Clarksville, IN (812) 283-3988. Check their website for periodic beer and wine sampling nights.
Riley Ridge Wine, Beer and Canning Supply Shop, LLC - "Let us help you enjoy the fruits of your labor."
Visit FOSSILS members Becky and John Riley at 6335 Riley Ridge Road in Lanesville for a full line of wine and beer supplies. Plus, the offer canning supplies all year and will be glad to set you up with gifts and gift certificates. Hours: Mon/Tues/Thur/Fri. 10 – 6 pm; Sat.12 – 5 pm; Closed Wednesdays and Sundays. Call for details and directions (812) 952-2121.
Sarah Ring with Harrison Realty - Understanding the needs of beer drinkers since 1993 through Bluegrass Brewing Company, now wheeling and dealing houses for FOSSILS and Friends in Southern Indiana. Referrals always welcome -call 502-550-9503.
Memphis Meat Processing - These are the guys who donate the very cool buffalo femurs we make into lamps. They offer great quality buffalo meat at good prices.
FOSSILS sponsorship is an effective way to reach discerning and intelligent readers who are your friends and customers. Not Dog advertising is bartered for goods and services donated to the club. If you are interested in becoming a FOSSILS sponsor, please contact Bob Capshew.
FOSSILS Contact Information
President
Bob Capshew
November 2007 FOSSILS Newsletter
We’re pleased to announce that Brian Reymiller of Browning’s Brewpub will be our speaker this Saturday, November 10. Brian learned traditional German brewing techniques at Victory Brewing but also enjoys experimenting with the endless variables found in ales.
Porter Contest
The November meeting features the return of the annual FOSSILS porter contest. This contest dates back to 1993 when Dennis Barry won. Ed Tash has solicited more porters this year and hopes to set a new record with the number of entries. He continues to do a masterful job in administering one of the few AHA-sanctioned contests in this area. Ed Tash will be at Rich O's on November 8th to pick up porter contest entries – minimum 2 bottles. Information about the porter contest is found at the following link:
Porter competition
The current BJCP (Beer Judge Certification Program) porter styles are:
12a. Brown Porter – Mild to moderate roastiness with a softer, sweeter taste than its bigger brother – robust porter. O.G. 1.040 – 1.052
12b. Robust Porter – Roasty but not with the overwhelming roastiness of a stout. O.G. 1.048 – 1.065
12c. Baltic Porter – A sweet port-like strength lager. 1.060 – 1.090
Specialty Porters – Other porter variations include smoked malt or wood/bourbon barrel aged.
Local Commercial Porters
Continuing with the porter theme this month, I have gathered some tidbits of information about some of the Louisville-area commercial porters.
Bluegrass Brewing Company
Dark Star Porter was created by David Pierce after trying Boulevard Brewing Company’s Bully Porter from a Beer Across America shipment in 1992. The Dark Star name comes from the 1953 Kentucky Derby winner. Dark Star won a silver medal in the 1998 Real Ale Festival and was voted the best porter in America by Stuff magazine in 2006. Stuff also listed the beer as number 24 of their top 50 beers.
Browning’s Brewpub
A combination of English and German malts flavor Browning’s John Shield’s Blacksmith porter. The beer’s name comes from the blacksmith that traveled with the Lewis and Clark expedition. Brian Reymiller continues to tweak his recipe with roasted barley and smoked malt.
Cumberland Brews
Mark Allgeier described a creamy porter to Brewer Matt Gould that he had sampled in a trip out west which was served under nitrogen pressure rather than the usual CO2. Matt designed the brew using BBC’s Dark Star porter as a starting point and created the ever popular “Nitro Porter.”
New Albanian Brewing Company
After winning the 2004 FOSSILS porter contest, Bob Capshew’s porter recipe was brewed by NABC’s former brewer Michael Borchers. The robust porter sold well enough that it became a staple of NABC. The beer was named after the AHA robust porter style number 15B at that time despite Roger Baylor’s suggestion of Craikhouse Porter. The inspiration for the recipe came from a porter made by one of the founding LAGER members named Conrad Selle.
AHA Bourbon Barrel Brown Ale
On September 29th the FOSSILS made a barrel of brown ale based on Caleb Sunderman’s winning recipe. The beer will be periodically withdrawn from the barrel and set aside for future evaluation. Samples will also be sent for lab testing. Contact Scott Boyer to get access to the Google group.
Membership Survey Results
Thanks to all that participated in the survey. Beth Howard has compiled a very interesting profile of our club membership. The results will be posted on the website.
New Homebrew Shop in Madison IN
The Stein and Stem has opened at 112 East Main Street in Madison Indiana. They are located in the former tasting room of Lanthier Winery for those of you familiar with the town. Their number is 812.292.0332.
BOCK (Brewers of Central Kentucky) Member Wins Silver Medal in AHA
Lexington, KENTUCKY - Alltech's Lexington Brewing Company is pleased to announce that Paris, Kentucky home brewer Bill Caldwell and his German Hefeweizen recipe won a silver medal at the Great American Beer Festival (GABF) Pro-Am Competition, the largest national beer competition recognizing the most outstanding beers produced in theUnited States today.
The GABF Pro-Am entries are brewed by professional craft brewers based on award-winning homebrew recipes from American Home brewers Association (AHA) members. Homebrew recipes are scaled up and brewed at a craft brewery for submission into the competition.
Caldwell said, "I still can't believe it. This is a nice feather in the cap of Alltech and Kentucky Ale."
"We're pleased to be a part of the Pro-Am competition," said Christopher Bird, master brewer at Alltech's Lexington Brewing Company. "It's a chance for us to not only help a talented home brewer, but to try our hands at brewing a wheat beer, which is something new and exciting for us."
Caldwell, a resident of Paris, Kentucky, has been an avid home brewer since 1975 and a member of the Brewers of Central Kentucky (B.O.C.K.) since 1994. Mr. Caldwell's winning recipe is a Hefeweizen, a German wheat beer that he discovered on a trip to Germany in March 2007. The recipe was printed on the menu of the Schneider Brewery and Restaurant in Munich. Bringing the recipe home and adding the unique flavor of Munich malt, Mr. Caldwell created his winning beer.
More than 100 judges labored for three days to evaluate 2,793 beers and pick the best entries and top breweries for this year's festival. Medals were awarded in 75 beer-style categories with only 8 percent of all beers entered earning a medal.
Alltech's Lexington Brewing Company currently produces three award-winning beers, Kentucky Ale, Kentucky Light and Kentucky Bourbon Barrel Ale. Alltech is the proud sponsor of the Alltech FEI World Equestrian Games 2010T to be held September 25-October 10, 2010.
Upcoming Meetings:
November 10 – Porter Contest
November ?? – Executive Meeting – contact Bob Capshew if you want to be notified
December 8 – Holiday Party
January 12 – Funky & Pungent Appetizer Contest
FOSSILS Supporters and Friends
FOSSILS is generously supported by and supportive of these beer -friendly businesses (In no particular order):
Rich O's, Sportstime Pizza and The New Albanian Brewing Company – As founding FOSSILS members, Roger & his crew have always been an integral part of our club, serving as our home base since 1990. With a beer list unrivaled in the Midwest, excellent food and the fine handcrafted beers of the New Albanian Brewing Company on site, this is the BEST place for FOSSILS to call home.
Youngstown Cigar Shop - Tobacco lovers will find cigars, pipes, pipe tobacco, lighters, humidors, and many other accessories at Mike's fine establishment. The shop is located behind Regions Bank, East 10th Street in Jeffersonville, 1 mile from I-65 (exit 1). NOW SERVING BEER ON TAP!
The Keg Liquors, FOSSILS member and Keg owner Todd Antz carries a fine selection of micro and imported beers at his Clarksville store at 617 East Lewis and Clark Parkway, Clarksville, IN (812) 283-3988. Check their website for periodic beer and wine sampling nights.
Riley Ridge Wine, Beer and Canning Supply Shop, LLC - "Let us help you enjoy the fruits of your labor."
Visit FOSSILS members Becky and John Riley at 6335 Riley Ridge Road in Lanesville for a full line of wine and beer supplies. Plus, the offer canning supplies all year and will be glad to set you up with gifts and gift certificates. Hours: Mon/Tues/Thur/Fri. 10 – 6 pm; Sat.12 – 5 pm; Closed Wednesdays and Sundays. Call for details and directions (812) 952-2121.
Sarah Ring with Harrison Realty - Understanding the needs of beer drinkers since 1993 through Bluegrass Brewing Company, now wheeling and dealing houses for FOSSILS and Friends in Southern Indiana. Referrals always welcome -call 502-550-9503.
Memphis Meat Processing - These are the guys who donate the very cool buffalo femurs we make into lamps. They offer great quality buffalo meat at good prices.
FOSSILS sponsorship is an effective way to reach discerning and intelligent readers who are your friends and customers. Not Dog advertising is bartered for goods and services donated to the club. If you are interested in becoming a FOSSILS sponsor, please contact Bob Capshew.
FOSSILS Contact Information
President
Bob Capshew
Wednesday, November 07, 2007
We now live in a Third World country …
… but with plenty of guns, gas-guzzlers and mass produced alcoholic soda pop.
Once upon a time, a customer asked the bartender at one of the Hops chain of bland brewpubs, “How many different colors can you guys make Budweiser?”
Now, NABC’s brewer Jesse Williams asks: “How many different heather ales can we make?”
No one’s laughing any more when the topic turns to the medieval practice of balancing malt sweetness with tree bark. For now, the worldwide hop shortage is real, and malt’s not cheap, either, since farmers can more profitably grow corn for inserting into our gas tanks so we can continue driving 50 yards to the foot of the driveway to collect the mail.
Stainless steel? It’s all in China.
And, you have to be ever vigilant and ready to unleash the Taser lest a local meth head is spotted climbing up the wall outside in broad daylight to filch thirteen inches of copper wire.
Our current house guest, a native of Plymouth, England, just nods her head as I complain. After all, she grew up in the UK during the 50's and 60's, and watched first hand what happens after the empire goes away.
Roger Waters did, too, and he said it best:
“Hello … is there anybody in there …”
Once upon a time, a customer asked the bartender at one of the Hops chain of bland brewpubs, “How many different colors can you guys make Budweiser?”
Now, NABC’s brewer Jesse Williams asks: “How many different heather ales can we make?”
No one’s laughing any more when the topic turns to the medieval practice of balancing malt sweetness with tree bark. For now, the worldwide hop shortage is real, and malt’s not cheap, either, since farmers can more profitably grow corn for inserting into our gas tanks so we can continue driving 50 yards to the foot of the driveway to collect the mail.
Stainless steel? It’s all in China.
And, you have to be ever vigilant and ready to unleash the Taser lest a local meth head is spotted climbing up the wall outside in broad daylight to filch thirteen inches of copper wire.
Our current house guest, a native of Plymouth, England, just nods her head as I complain. After all, she grew up in the UK during the 50's and 60's, and watched first hand what happens after the empire goes away.
Roger Waters did, too, and he said it best:
“Hello … is there anybody in there …”
Tuesday, November 06, 2007
Another NA (non-alcoholic) election day.
(Crossposted at NA Confidential)
Don’t forget:
You must have an ID to vote – and to get served after you vote.
Don't forget:
If you're looking for a polling place, call the Floyd County Democratic Party at 812-207-7941.
Don't forget:
To quote Groucho Marx, when the taps finally open at 6:00 p.m., there'll be "dancing in the streets, drinking in the saloons, and necking in the parlor," at least until the sad reality of Dan Coffey's inevitable victory over write-in candidate Skittles the Cat begins to sink in. I'll likely be at Connor's Place for celebration and commiseration.
You've forgotten: The following first ran on May 2, 2006.
----
Another election day is here, and with it eleven hours of state-mandated prohibition against the sale of demon rum.
Presumably, this unwelcome vestige of an otherwise discredited social policy serves as a bulwark against the horrific possibility that unscrupulous politicos or their conniving agents might swap half-pints of Kessler (or a similarly valued slopping spree at a downtown tavern) in exchange for a poor wretch’s vote.
As there exists no commensurate prohibition against the sale of strong black coffee, chocolate-covered Krispy Kremes and hickory-smoked bacon, apparently the veiled but very real threat of breakfast-induced bribery is not worthy of the same scrutiny as that posed by the insidious grape and the grain.
If you’re hopelessly intoxicated after ingesting that half-pint of Kessler, are you really any more destructive to democracy than the perfectly sober voter who is following instructions provided by a fundamentalist preacher who has promised not temporal inebriation, but a favorable reference when the time comes to take up residence in heaven?
Nope, me thinks you're not. We hope you thought ahead and visited your favorite package store on Monday night.
Cheers ...
Monday, November 05, 2007
UPDATE - "Mug Shots": From Finland to the zoo, and more.
It's time for another "Mug Shots" update.
For those just tuning in, every two weeks the Louisville Eccentric Observer (LEO) publishes a 300-word essay about beer written by the Curmudgeon.
Although I had my doubts at first (my topic sentences tend to run 300 words), it has proven to be great fun and good practice in self-discipline, something for which I'm not universally noted.
Here are the links to recent articles:
Mug Shots: Finnish beer and subtlety
(October 31, 2007)
Mug Shots: Lupulus eroticus
(October 17, 2007)
Mug Shots: A case of the DTs in Belgium
(October 3, 2007)
Mug Shots: Germany’s Oktoberfest — once bitten, twice shy
(September 19, 2007)
Mug Shots: Madison’s got game
(September 5, 2007)
Mug Shots: Gulp with the gators, slurp with the sloths
(August 22, 2007)
For those just tuning in, every two weeks the Louisville Eccentric Observer (LEO) publishes a 300-word essay about beer written by the Curmudgeon.
Although I had my doubts at first (my topic sentences tend to run 300 words), it has proven to be great fun and good practice in self-discipline, something for which I'm not universally noted.
Here are the links to recent articles:
Mug Shots: Finnish beer and subtlety
(October 31, 2007)
Mug Shots: Lupulus eroticus
(October 17, 2007)
Mug Shots: A case of the DTs in Belgium
(October 3, 2007)
Mug Shots: Germany’s Oktoberfest — once bitten, twice shy
(September 19, 2007)
Mug Shots: Madison’s got game
(September 5, 2007)
Mug Shots: Gulp with the gators, slurp with the sloths
(August 22, 2007)
Saturday, November 03, 2007
Friday, November 02, 2007
Schlafly road warriors invade Louisville: L & N beer dinner Nov. 13, then big beer at Little Sicily the following day.
Any excuse to visit the L&N Wine Bar and Bistro is sufficient, but when combined with a visit and beers by the Schlafly beer team, it’s something not to be missed.
Which brings us to the forthcoming Schlafly Beer Dinner at the L & N on Tuesday, November 13 ... and here’s the menu.
Appetizer
Scallop ceviche
Mushroom, avocado, ginger and fire roasted cherry tomato salad; paired with Schlafly Hefeweizen.
Soup
Seafood Bisque
Served with shrimp garnish; paired with Schlafly Pale Ale.
Entrée
Coriander and Cumin encrusted pork chop
Boulanger potatoes, braised granny smith apples and red cabbage, lager & mustard cream sauce; dual pairings: Schlafly Dry Hopped American Pale Ale and Schlafly Number 15.
Dessert
Hazelnut Ice Cream
Paired with Schlafly Coffee Stout
Starting time is 7:00 p.m. The price is $45 plus tax and gratuity, and reservations can be made by calling the restaurant at 502-897-0070.
The following day (Nov. 14), presumably sated and having made all their required promotional visits and sales stops, the Schlafly crew will reassemble at Bearno’s Little Sicily (Highlands branch on Bardstown Road) to unveil Schlafly’s 2007 Bourbon Barrel Aged Imperial Stout, about which the brewery has this to say:
This beer is our interpretation of a classic style. Around the time of the Louisiana Purchase, beer was not the mass-produced, light lager that most people consume today. Beer was darker in color, full-flavored, aggressively hopped, and had a high initial gravity. All of these characteristics would have helped the beer to remain fresh during extended periods at warmer temperatures while it was shipped in wooden barrels. If one had been lucky enough to receive a used Bourbon barrel full of Imperial Stout, this is what their happy taste buds would have encountered: roasty, rich, malty Imperial Stout with a strong dose of caramel, oak, and Bourbon character.
The Bearno’s event starts at 8:00 p.m., with the 2007 vintage on hand as advertised, as well as “a few bottles of last year's vintage.”
Which brings us to the forthcoming Schlafly Beer Dinner at the L & N on Tuesday, November 13 ... and here’s the menu.
Appetizer
Scallop ceviche
Mushroom, avocado, ginger and fire roasted cherry tomato salad; paired with Schlafly Hefeweizen.
Soup
Seafood Bisque
Served with shrimp garnish; paired with Schlafly Pale Ale.
Entrée
Coriander and Cumin encrusted pork chop
Boulanger potatoes, braised granny smith apples and red cabbage, lager & mustard cream sauce; dual pairings: Schlafly Dry Hopped American Pale Ale and Schlafly Number 15.
Dessert
Hazelnut Ice Cream
Paired with Schlafly Coffee Stout
Starting time is 7:00 p.m. The price is $45 plus tax and gratuity, and reservations can be made by calling the restaurant at 502-897-0070.
The following day (Nov. 14), presumably sated and having made all their required promotional visits and sales stops, the Schlafly crew will reassemble at Bearno’s Little Sicily (Highlands branch on Bardstown Road) to unveil Schlafly’s 2007 Bourbon Barrel Aged Imperial Stout, about which the brewery has this to say:
This beer is our interpretation of a classic style. Around the time of the Louisiana Purchase, beer was not the mass-produced, light lager that most people consume today. Beer was darker in color, full-flavored, aggressively hopped, and had a high initial gravity. All of these characteristics would have helped the beer to remain fresh during extended periods at warmer temperatures while it was shipped in wooden barrels. If one had been lucky enough to receive a used Bourbon barrel full of Imperial Stout, this is what their happy taste buds would have encountered: roasty, rich, malty Imperial Stout with a strong dose of caramel, oak, and Bourbon character.
The Bearno’s event starts at 8:00 p.m., with the 2007 vintage on hand as advertised, as well as “a few bottles of last year's vintage.”
Thursday, November 01, 2007
NABC's V is now on tap.
With event fatigue setting in, NABC decided not to hold special ceremonies celebrating the brewery's fifth anniversary, but there was a special beer created for the occasion, and it's a powerhouse.
Brewed in honor of the New Albanian Brewing Company's past (Community Dark first rolled off the line in late October, 2002), V (fifth anniversary) is Jesse's and Jared's latest contemporary contribution to NABC myth and legend.
Here are the specs:
ABV: Circa 10%
IBUs: 80
5 MALTS: Maris Otter, 2-row, Caramalt, special B, aromatic
5 HOPS, 5 HOP ADDITIONS: Simcoe, Saaz, Nugget, Galena, Centennial
YEAST: House London
NOTES: 5,555 second boil (92 minutes, 35 seconds)
We'll dispense some now, then cellar the rest for future enjoyment, including a few kegs with oak chips.
(Artwork to follow)
Brewed in honor of the New Albanian Brewing Company's past (Community Dark first rolled off the line in late October, 2002), V (fifth anniversary) is Jesse's and Jared's latest contemporary contribution to NABC myth and legend.
Here are the specs:
ABV: Circa 10%
IBUs: 80
5 MALTS: Maris Otter, 2-row, Caramalt, special B, aromatic
5 HOPS, 5 HOP ADDITIONS: Simcoe, Saaz, Nugget, Galena, Centennial
YEAST: House London
NOTES: 5,555 second boil (92 minutes, 35 seconds)
We'll dispense some now, then cellar the rest for future enjoyment, including a few kegs with oak chips.
(Artwork to follow)
Wednesday, October 31, 2007
Derby City Espresso adds good beer to the caffeinated mix.
Derby City Espresso is burrowed squarely within ground zero of downtown Louisville’s burgeoning Market Street corridor, where the pace of redevelopment has been such that there can’t possibly be a backyard shed or doghouse still standing that hasn’t been converted into one or more condominiums.
By contrast, Matthew’s copper-clad coffee bar is set in the rear of his narrow storefront, opening onto a small and placid outdoor seating area, and reached by traversing two colorful front rooms filled with art. DCE is as much of a coffee aficionado’s hangout as Rich O’s is for beer lovers, but now, as the owner informs us, there’ll be excellent beer to go along with the multitude of coffees and teas. I look forward to it, although there'll have to be a slight change of schedule, given that my previous visits to DCE have come early in the morning
Here’s his report, as copied from the Louisville Restaurants Forum:
Now for the first time you'll be able to have a double shot with a glass of your favorite malted beverage!
We're getting the party started right on Friday night (November 2) for the First Friday Trolley Hop with “Decked Out: The Exhibition,” featuring the art of skateboard decks with 86 artists participating and more than 100 skateboard decks on display. It begins at 6:00 p.m.
The band and former dictator PRESIDENTE will take the stage at 10 p.m.!
We'll have the following beers on hand:
Old Style (cans) $1.5
Pabst Blue Ribbon $2
BBC APA $3
BBC Dark Star Porter $3
Sierra Nevada Pale $3.25
Newcastle Brown $3.25
Guinness Stout $3.25
Franziskaner Hefeweizen $3.5
Rogue Dead Guy $3.5
Stone IPA $3.5
Bell's Two Hearted Ale $3.5
Bell's Oberon $3.5
Samuel Smith Nut Brown Ale $4.5
Samuel Smith Winter Welcome $4.5
Unibroue La Fin Du Monde $4.5
BBC Jefferson’s Reserve Bourbon Barrel Stout $6
Delirium Tremens $6
Delirium Nocturnum $6
Join us for some great coffee and beer and art and music. In the future our beer list will grow and evolve; look for upcoming special events in partnership with the BBC taproom.
By contrast, Matthew’s copper-clad coffee bar is set in the rear of his narrow storefront, opening onto a small and placid outdoor seating area, and reached by traversing two colorful front rooms filled with art. DCE is as much of a coffee aficionado’s hangout as Rich O’s is for beer lovers, but now, as the owner informs us, there’ll be excellent beer to go along with the multitude of coffees and teas. I look forward to it, although there'll have to be a slight change of schedule, given that my previous visits to DCE have come early in the morning
Here’s his report, as copied from the Louisville Restaurants Forum:
Now for the first time you'll be able to have a double shot with a glass of your favorite malted beverage!
We're getting the party started right on Friday night (November 2) for the First Friday Trolley Hop with “Decked Out: The Exhibition,” featuring the art of skateboard decks with 86 artists participating and more than 100 skateboard decks on display. It begins at 6:00 p.m.
The band and former dictator PRESIDENTE will take the stage at 10 p.m.!
We'll have the following beers on hand:
Old Style (cans) $1.5
Pabst Blue Ribbon $2
BBC APA $3
BBC Dark Star Porter $3
Sierra Nevada Pale $3.25
Newcastle Brown $3.25
Guinness Stout $3.25
Franziskaner Hefeweizen $3.5
Rogue Dead Guy $3.5
Stone IPA $3.5
Bell's Two Hearted Ale $3.5
Bell's Oberon $3.5
Samuel Smith Nut Brown Ale $4.5
Samuel Smith Winter Welcome $4.5
Unibroue La Fin Du Monde $4.5
BBC Jefferson’s Reserve Bourbon Barrel Stout $6
Delirium Tremens $6
Delirium Nocturnum $6
Join us for some great coffee and beer and art and music. In the future our beer list will grow and evolve; look for upcoming special events in partnership with the BBC taproom.
Tuesday, October 30, 2007
"Creative Costume" beer dinner review: Multiple thumbs up.
On Monday night, NABC hosted the Creative Costume of American Artisan Ales, a beer and food pairing conjured by chefs Josh Lehman and Andrew McCabe. It was the first time that a beer dinner of such complexity has been attempted in Prost, our banquet room, and you had to see it to believe it.
A mobile kitchen was parked outside the rear door, and an improvised prepping and serving area appeared between it and the dining room. From the prep area, you could hear the humming of a portable generator, and with uniformed personnel dashing in and out, the scene was somewhat reminiscent of the mess tent on television’s M*A*S*H.
Rest assured that chipped beef and shingles were nowhere in sight.
Both Josh and Andy (Sous Chef and Pastry Chef, respectively) work at Louisville’s Le Relais Restaurant, a bastion of French cuisine that has long been one of the city’s finer tables. I consider Josh and Andy to be among the city’s Young Turks in the culinary sense. They’re trained, ambitious and talented, and not long from now, they’ll no longer be working for others, but rather looking for their own opportunities to shine.
When their solo flights finally come, I hope their kitchens are near my place of residence.
One might be tempted to characterize Monday evening’s smashingly successful meal as akin to the first wobbly steps of a newborn, yet nothing could be further from the truth, because the dinner was exhaustively planned and professionally staged in every sense. Having observed their idea from conception through maturation, I never really doubted that the food, drink and service would be worthy. At the same time, I was interested in seeing how the duo would respond to the logistics of mounting a fine dining experience at a place that isn’t generally confused with those local eateries that boast white table cloths.
Which is to say that Andy and Josh were forced to improvise every step of the way, and with the assistance of NABC’s special event coordinator Reva Hagedorn and a hand-picked team of helpers, not a step was missed. On the night of the dinner, several technical glitches occurred, and these were handily sidestepped. The chefs kept their cool, and it was impressive.
Just as impressive to me were the spot-on beer and food pairings, and I can say without a trace of exaggeration that I’ve seldom, if ever, tasted better. Like I said, they did their homework. Here, again, is Monday’s menu, with a few comments:
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
JP's Belgian Wit variation is restrained by the brewery's funky standards. It isn't bad to go easy on the coriander. Only lightly acidic, quenching, and appropriate with the mellow spicing of the broth. Scallops? I can eat them all day long.
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
The key element here is the carmelized essence of brown sugar in DH's ale, and the way is perfectly complements the autumnal combination of pumpkin, bacon and apple.
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
With more than six months of cellaring, Thunderfoot's cherry is coming back out. There's a hint of vanilla from the oak chips. This pairing was tenuous, but successful. The beer threatened to overwhelm the tasty duck, falling just shy of that, while still leaving the impression that it was a glass of Port and not beer. I liked it. Some taste buds may have been stunned.
Intermezzo
*New Glarus Unplugged Enigma*
Thanks to Brandon, we had a true rarity a as a mid-meal palate cleanser. To the customary glory of New Glarus's cherry beer can be added a hint of Brett and oak. Wonderful.
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Have you noticed a propensity for funky yeasts and barrels? Ommegeddon's dry and peppery Saison character was enhanced by a touch of the funk, and the result was a flavorful modification of a nutty and herbal cheese, with the added sweet nip of honey. Delicious. However, the true contest was yet to come: Mighty Hoptimus versus an equally monolithic Mont St. Francis cheese, the former young, assertive and laden with hops, the latter aged, rich, textured and wonderfully stinky. I was reminded of a sumo match fought to a sweaty draw. I can still taste it.
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Yet another barrel modified beer, this time a Tripel, not the more often seen stout, and thankfully so; it isn't hard to imagine the fruitiness of the beer with a subtle layer of bourbon smoothness pairing with pear ... and caramel. I had the advantage of tasting it, though.
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
Not yet officially released, a hugely malty closer with nary a hop in sight.
Congratulations to Josh and Andy for a job well done. We hope to have them back soon. Verily, it was the finest meal ever served between NABC's walls ... now, what does one do for an encore?
A mobile kitchen was parked outside the rear door, and an improvised prepping and serving area appeared between it and the dining room. From the prep area, you could hear the humming of a portable generator, and with uniformed personnel dashing in and out, the scene was somewhat reminiscent of the mess tent on television’s M*A*S*H.
Rest assured that chipped beef and shingles were nowhere in sight.
Both Josh and Andy (Sous Chef and Pastry Chef, respectively) work at Louisville’s Le Relais Restaurant, a bastion of French cuisine that has long been one of the city’s finer tables. I consider Josh and Andy to be among the city’s Young Turks in the culinary sense. They’re trained, ambitious and talented, and not long from now, they’ll no longer be working for others, but rather looking for their own opportunities to shine.
When their solo flights finally come, I hope their kitchens are near my place of residence.
One might be tempted to characterize Monday evening’s smashingly successful meal as akin to the first wobbly steps of a newborn, yet nothing could be further from the truth, because the dinner was exhaustively planned and professionally staged in every sense. Having observed their idea from conception through maturation, I never really doubted that the food, drink and service would be worthy. At the same time, I was interested in seeing how the duo would respond to the logistics of mounting a fine dining experience at a place that isn’t generally confused with those local eateries that boast white table cloths.
Which is to say that Andy and Josh were forced to improvise every step of the way, and with the assistance of NABC’s special event coordinator Reva Hagedorn and a hand-picked team of helpers, not a step was missed. On the night of the dinner, several technical glitches occurred, and these were handily sidestepped. The chefs kept their cool, and it was impressive.
Just as impressive to me were the spot-on beer and food pairings, and I can say without a trace of exaggeration that I’ve seldom, if ever, tasted better. Like I said, they did their homework. Here, again, is Monday’s menu, with a few comments:
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
JP's Belgian Wit variation is restrained by the brewery's funky standards. It isn't bad to go easy on the coriander. Only lightly acidic, quenching, and appropriate with the mellow spicing of the broth. Scallops? I can eat them all day long.
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
The key element here is the carmelized essence of brown sugar in DH's ale, and the way is perfectly complements the autumnal combination of pumpkin, bacon and apple.
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
With more than six months of cellaring, Thunderfoot's cherry is coming back out. There's a hint of vanilla from the oak chips. This pairing was tenuous, but successful. The beer threatened to overwhelm the tasty duck, falling just shy of that, while still leaving the impression that it was a glass of Port and not beer. I liked it. Some taste buds may have been stunned.
Intermezzo
*New Glarus Unplugged Enigma*
Thanks to Brandon, we had a true rarity a as a mid-meal palate cleanser. To the customary glory of New Glarus's cherry beer can be added a hint of Brett and oak. Wonderful.
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Have you noticed a propensity for funky yeasts and barrels? Ommegeddon's dry and peppery Saison character was enhanced by a touch of the funk, and the result was a flavorful modification of a nutty and herbal cheese, with the added sweet nip of honey. Delicious. However, the true contest was yet to come: Mighty Hoptimus versus an equally monolithic Mont St. Francis cheese, the former young, assertive and laden with hops, the latter aged, rich, textured and wonderfully stinky. I was reminded of a sumo match fought to a sweaty draw. I can still taste it.
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Yet another barrel modified beer, this time a Tripel, not the more often seen stout, and thankfully so; it isn't hard to imagine the fruitiness of the beer with a subtle layer of bourbon smoothness pairing with pear ... and caramel. I had the advantage of tasting it, though.
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
Not yet officially released, a hugely malty closer with nary a hop in sight.
Congratulations to Josh and Andy for a job well done. We hope to have them back soon. Verily, it was the finest meal ever served between NABC's walls ... now, what does one do for an encore?
Monday, October 29, 2007
Complete (well, sort of) Saturnalia MMXII draft pre-orders.
No promises ... no guarantees ... but here's the pre-order list for Saturnalia MMXII, which kicks off on Friday, December 7, and will proceed throughout December into January of 2008.
Recall that Saturnalia isn't just about seasonal and themed Christmas beers, but also a chance to indulge in festive concepts ranging from the WinterCoat Vildmose through Clipper City “Heavy Seas” Hang Ten Weizen Doppelbock.
Note also that NABC's own Naughty Claus is scheduled for a return date this year, and since ConeSmoker's currently in the fermenter, either that or a new batch of Bonfire of the Valkyries should be on tap during Saturnalia, too.
Next on the to-do list: Gravity Head 2008, a leap year tenth anniversary event that blasts off on February 29.
BELGIUM
Biere de Miel (Dupont)
De Dolle Stille Nacht
De Glazen Toren Canaster Winter Scotch
De Glazen Toren Cuvee Angelique
De Ranke Pere Noel
Delirium Noel
Dupont Avec les Bons Voeux
Gouden Carolus Noel
Kasteel Rouge
La Rulles Cuvee Meilleurs Voeux
N’Ice Chouffe
Scaldis Noel
St. Feuillien Cuvee de Noel
Urthel Bock
DENMARK
WinterCoat Yule Ale
WinterCoat Vildmose
ENGLAND
Young's Winter Warmer
GERMANY
Aventinus Weizen Doppelbock
Schlenkerla Rauchbier Marzen
Uerige Sticke (gravity keg)
JAPAN
Hitachino Nest Espresso Stout
Hitachino Nest XH (aged in Shochu distilled sake casks)
UNITED STATES
Anchor Christmas Ale (“Merry Christmas & Happy New Year”)
Barley Island Bourbon Barrel-Aged Oatmeal Stout
BBC Hell for Certain
Bell’s Java Stout
Bell’s Winter White
Boulder Never Summer Ale
Breckenridge Christmas Ale
Brooklyn Brewery Winter Ale
Clipper City “Heavy Seas” Hang Ten Weizen Doppelbock
Clipper City “Heavy Seas” Winter Storm
Dark Horse Tres Blueberry Stout
Flying Dog K-9 Cruiser
Great Divide Hibernation Ale
Great Divide Yeti Imperial Stout
Harpoon Winter Warmer
NABC Bonfire of the Valkyries
NABC Naughty Claus
New Holland Dragon’s Milk
North Coast Old Rasputin Imperial Stout
Oaken Barrel Epiphany
Pyramid Snow Cap
Rogue Chocolate Stout
Rogue HazelNut Brown Nectar
Rogue JLS Santa’s Private Reserve
Schlafly Christmas Ale
Sierra Nevada Celebration Ale
Three Floyds Alpha Klaus Xmas Porter
Upland Winter Warmer
Recall that Saturnalia isn't just about seasonal and themed Christmas beers, but also a chance to indulge in festive concepts ranging from the WinterCoat Vildmose through Clipper City “Heavy Seas” Hang Ten Weizen Doppelbock.
Note also that NABC's own Naughty Claus is scheduled for a return date this year, and since ConeSmoker's currently in the fermenter, either that or a new batch of Bonfire of the Valkyries should be on tap during Saturnalia, too.
Next on the to-do list: Gravity Head 2008, a leap year tenth anniversary event that blasts off on February 29.
BELGIUM
Biere de Miel (Dupont)
De Dolle Stille Nacht
De Glazen Toren Canaster Winter Scotch
De Glazen Toren Cuvee Angelique
De Ranke Pere Noel
Delirium Noel
Dupont Avec les Bons Voeux
Gouden Carolus Noel
Kasteel Rouge
La Rulles Cuvee Meilleurs Voeux
N’Ice Chouffe
Scaldis Noel
St. Feuillien Cuvee de Noel
Urthel Bock
DENMARK
WinterCoat Yule Ale
WinterCoat Vildmose
ENGLAND
Young's Winter Warmer
GERMANY
Aventinus Weizen Doppelbock
Schlenkerla Rauchbier Marzen
Uerige Sticke (gravity keg)
JAPAN
Hitachino Nest Espresso Stout
Hitachino Nest XH (aged in Shochu distilled sake casks)
UNITED STATES
Anchor Christmas Ale (“Merry Christmas & Happy New Year”)
Barley Island Bourbon Barrel-Aged Oatmeal Stout
BBC Hell for Certain
Bell’s Java Stout
Bell’s Winter White
Boulder Never Summer Ale
Breckenridge Christmas Ale
Brooklyn Brewery Winter Ale
Clipper City “Heavy Seas” Hang Ten Weizen Doppelbock
Clipper City “Heavy Seas” Winter Storm
Dark Horse Tres Blueberry Stout
Flying Dog K-9 Cruiser
Great Divide Hibernation Ale
Great Divide Yeti Imperial Stout
Harpoon Winter Warmer
NABC Bonfire of the Valkyries
NABC Naughty Claus
New Holland Dragon’s Milk
North Coast Old Rasputin Imperial Stout
Oaken Barrel Epiphany
Pyramid Snow Cap
Rogue Chocolate Stout
Rogue HazelNut Brown Nectar
Rogue JLS Santa’s Private Reserve
Schlafly Christmas Ale
Sierra Nevada Celebration Ale
Three Floyds Alpha Klaus Xmas Porter
Upland Winter Warmer
Sunday, October 28, 2007
Elsa meets Randall for a quickie.
They came together just after lunch on Friday, and by 7:00 p.m., it was over.
Brimming over with Hersbrucker hops, Randall guided Elsa through the labyrinth of the cold plate ... and she was a brand new beer.
There simply wasn't enough of her, but it was beautiful while it lasted.
Note to G: I see what you mean. It really is on the phallic side, isn't it?
Saturday, October 27, 2007
A hat trick of Halloween events in and near New Albany.
Am I going to have to leave the country to catch a break in the schedule? Here are three more worthwhile beer events to begin the coming week. What you choose to do for the weekend's up to you.
Monday, October 29
Culinary Costume of American Artisan Ales: A Beer & Food Pairing
Young Turks Joshua Lehman and Andrew McCabe (respectively, Sous Chef and Pastry Chef Louisville's Le Relais Restaurant) will be catering an innovative dinner paired with artisanal microbrews from NABC and around the country. NABC's Prost is the place, and as of today, tickets are still available (all-includive; $70 per person). Follow the link above for details.
Tuesday, October 30
Halloween Beer Tasting at Keg Liquors in Clarksville
From 5:00 p.m. to 8:00 p.m. It's the Keg’s second annual Halloween themed tasting, offering a list of beers with either spooky names, or scary labels, but all remain great beers. Here is the lineup assembled by owner Todd Antz:
Belhaven Wee Heavy
Wychwood Hobgoblin
Hobgoblin
North Coast Old Rasputin Russian Imperial Stout
Young's Old Nick English Barleywine
New Holland Dragon's Milk
Avery Samaels
BBC Hell for Certain (if available)
All beers in the tasting will be $1 off the day of the tasting, and the event is open to the public provided the public is 21 years of age.
Wednesday, October 31
Halloween bash at Connor’s Place
NABC beers are on tap, bar owner Dave Himmel is encouraging costumes, and NABC's own Jared Williamson and his longtime collaborator Tommy Potts will be performing. It's all taking place downtown at 207 East Main. Wear a Groucho mask and a Hawaiian shirt, and come as "Dave Himmel."
Monday, October 29
Culinary Costume of American Artisan Ales: A Beer & Food Pairing
Young Turks Joshua Lehman and Andrew McCabe (respectively, Sous Chef and Pastry Chef Louisville's Le Relais Restaurant) will be catering an innovative dinner paired with artisanal microbrews from NABC and around the country. NABC's Prost is the place, and as of today, tickets are still available (all-includive; $70 per person). Follow the link above for details.
Tuesday, October 30
Halloween Beer Tasting at Keg Liquors in Clarksville
From 5:00 p.m. to 8:00 p.m. It's the Keg’s second annual Halloween themed tasting, offering a list of beers with either spooky names, or scary labels, but all remain great beers. Here is the lineup assembled by owner Todd Antz:
Belhaven Wee Heavy
Wychwood Hobgoblin
Hobgoblin
North Coast Old Rasputin Russian Imperial Stout
Young's Old Nick English Barleywine
New Holland Dragon's Milk
Avery Samaels
BBC Hell for Certain (if available)
All beers in the tasting will be $1 off the day of the tasting, and the event is open to the public provided the public is 21 years of age.
Wednesday, October 31
Halloween bash at Connor’s Place
NABC beers are on tap, bar owner Dave Himmel is encouraging costumes, and NABC's own Jared Williamson and his longtime collaborator Tommy Potts will be performing. It's all taking place downtown at 207 East Main. Wear a Groucho mask and a Hawaiian shirt, and come as "Dave Himmel."
Friday, October 26, 2007
Don't forget the Culinary Costume beer dinner this Monday.
FINAL NOTICE ... the show is coming this Monday, October 29.
As a precursor to what follows, make no mistake that Andy and Josh have done virtually all the heavy lifting for this first-ever beer dinner in Prost. This is their baby, and I'm just pleased to be a part of it. Thanks also to Reva and her helpers.
---
Culinary Costume of American Artisan Ales: A Beer & Food Pairing
Rich O’s Public House (New Albany, Indiana) ... to be held in Prost, the banquet and special events area at Rich O’s, with beer commentary by Roger A. Baylor.
Monday, October 29th ~ 6:45 p.m.
$70 per person ~ all service and taxes inclusive
Tickets are being sold in advance at Rich O’s Public House; call (812) 949-2804 and ask for Reva Hagedorn, NABC’s special event coordinator
Chef: Joshua Lehman ... Sous Chef at Le Relais Restaurant
Chef: Andrew McCabe ... Pastry Chef at Le Relais Restaurant
MENU
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
Intermezzo
*New Glarus Unplugged Enigma*
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
As a precursor to what follows, make no mistake that Andy and Josh have done virtually all the heavy lifting for this first-ever beer dinner in Prost. This is their baby, and I'm just pleased to be a part of it. Thanks also to Reva and her helpers.
---
Culinary Costume of American Artisan Ales: A Beer & Food Pairing
Rich O’s Public House (New Albany, Indiana) ... to be held in Prost, the banquet and special events area at Rich O’s, with beer commentary by Roger A. Baylor.
Monday, October 29th ~ 6:45 p.m.
$70 per person ~ all service and taxes inclusive
Tickets are being sold in advance at Rich O’s Public House; call (812) 949-2804 and ask for Reva Hagedorn, NABC’s special event coordinator
Chef: Joshua Lehman ... Sous Chef at Le Relais Restaurant
Chef: Andrew McCabe ... Pastry Chef at Le Relais Restaurant
MENU
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
Intermezzo
*New Glarus Unplugged Enigma*
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
Wednesday, October 24, 2007
Schlafly's APA on the hand pump tonight at the Public House.
Tonight at the Public House, the Lupulin Land 2007 Harvest Hopcoming spotlight falls on a firkin of Schlafly American Pale Ale as we man the hand pump in the presence of Scott Shreffler, the brewery’s area representative. Scott has hinted that he’ll be bringing some bottled Schlafly beers for sampling, so if you’re coming over tonight, step rearward to the bar area for a look at what sort of tasting we’ve concocted.
Here are the specs for the firkin of APA:
American barley … 5.9% abv
Bittering hops: Marynka
Flavor hops: Centennial
Aroma hops: Cascade
Dry-hopped it with Centennial … 50 IBUs
See you tonight.
Here are the specs for the firkin of APA:
American barley … 5.9% abv
Bittering hops: Marynka
Flavor hops: Centennial
Aroma hops: Cascade
Dry-hopped it with Centennial … 50 IBUs
See you tonight.
Tuesday, October 23, 2007
One afternoon with the Wort Hogs.
There was a Wort Hog Club tasting at BBC (Shelbyville Road) on Sunday afternoon, and for the first time in years, I was able to attend. It was a gorgeous autumn afternoon, and I perched on a stool at my old favorite corner by the door to the patio and felt the fresh breeze.
Professor Gesser suggested brewmaster Jerry Gnagy's Anvil Steam for my first beer of the session, and it remains perhaps my favorite rotating selection of Jerry's. A plate of chicken wings soon arrived, and devoured them while chatting with Sam, who recently began a part-time tour in the brewhouse assisting Jerry and Cameron, and who hopes someday to brew commercially on his own.
Soon it was time for samples of four bottled Weyerbacher beers and four Victory Brewing Company beers, both brewed in Pennsylvania and brought to the tasting by a diligent Wort Hog.
Victory's Prima Pils whetted my appetite for Jerry's house Pilsner, and it was marvelous. Note that his blog is immensely entertaining: (Never Trust) The Sober Brewer.
All in all, it was a beautiful afternoon in St. Matthews, and one that reminded me of old times.
Professor Gesser suggested brewmaster Jerry Gnagy's Anvil Steam for my first beer of the session, and it remains perhaps my favorite rotating selection of Jerry's. A plate of chicken wings soon arrived, and devoured them while chatting with Sam, who recently began a part-time tour in the brewhouse assisting Jerry and Cameron, and who hopes someday to brew commercially on his own.
Soon it was time for samples of four bottled Weyerbacher beers and four Victory Brewing Company beers, both brewed in Pennsylvania and brought to the tasting by a diligent Wort Hog.
Victory's Prima Pils whetted my appetite for Jerry's house Pilsner, and it was marvelous. Note that his blog is immensely entertaining: (Never Trust) The Sober Brewer.
All in all, it was a beautiful afternoon in St. Matthews, and one that reminded me of old times.
Monday, October 22, 2007
Saturnalia MMVII pre-orders: Belgians.
NABC's annual Saturnalia draft festival, which kicks off this year on Friday, December 7, is a winter solstice celebration designed to run most of December and into February. In the fashion of our other draft fests, I seek to acquire numerous kegs which are tapped, drained and replaced roughly 15 at a time until all are depleted.
For me, Saturnalia is the most fun of all, and not just because I get to publicly espouse paganism during Christmas.
During Saturnalia, I look for as many holiday-themed and winter seasonal beers as possible, but there's also room for fun things that don't always fit at other times. Spiced and fruit-flavored beers are not resisted as they would be at other times of the year. Hoppy beers are recognized in October (Lupulin Land; ongoing), and big beers in late winter/early spring (Gravity Head; February 29), but at Saturnalia, "festive" beers of all stripes have a place.
I'm particularly fond of Belgian holiday ales, and so far, shopping for these has gone exceedingly well. A record list is shaping up, and here are the pre-orders; no guarantees of success in procurement, but fingers crossed. In the coming days, I'll publish the pre-orders for other imports and American microbrews, the latter just now falling into place.
Biere de Miel (Dupont)
De Dolle Stille Nacht
De Glazen Toren Canaster Winter Scotch
De Glazen Toren Cuvee Angelique
De Ranke Pere Noel
Delirium Noel
Dupont Avec les Bons Voeux
Gouden Carolus Noel
Kasteel Rouge
La Rulles Cuvee Meilleurs Voeux
N’Ice Chouffe
Scaldis Noel
St. Feuillien Cuvee de Noel
Urthel Bock
For me, Saturnalia is the most fun of all, and not just because I get to publicly espouse paganism during Christmas.
During Saturnalia, I look for as many holiday-themed and winter seasonal beers as possible, but there's also room for fun things that don't always fit at other times. Spiced and fruit-flavored beers are not resisted as they would be at other times of the year. Hoppy beers are recognized in October (Lupulin Land; ongoing), and big beers in late winter/early spring (Gravity Head; February 29), but at Saturnalia, "festive" beers of all stripes have a place.
I'm particularly fond of Belgian holiday ales, and so far, shopping for these has gone exceedingly well. A record list is shaping up, and here are the pre-orders; no guarantees of success in procurement, but fingers crossed. In the coming days, I'll publish the pre-orders for other imports and American microbrews, the latter just now falling into place.
Biere de Miel (Dupont)
De Dolle Stille Nacht
De Glazen Toren Canaster Winter Scotch
De Glazen Toren Cuvee Angelique
De Ranke Pere Noel
Delirium Noel
Dupont Avec les Bons Voeux
Gouden Carolus Noel
Kasteel Rouge
La Rulles Cuvee Meilleurs Voeux
N’Ice Chouffe
Scaldis Noel
St. Feuillien Cuvee de Noel
Urthel Bock
Saturday, October 20, 2007
New Albanian Art Show: "The Coolest Event in all of Louisville is in New Albany."
I hope that Kat doesn't mind my borrowing her words as an enticement for readers to come out and experience the New Albanian Art Show currently under way in Prost. Tonight's the final night, people.The Coolest Event in all of Louisville is in New Albany
I am IMPRESSED. Opening night of the art show, being a Thursday, was not something I expected much of. Honestly, I enjoy the Thursdays a lot, though, because it seems to be mostly the artists there. The viewers/buyers will likely turn out more on Friday and Saturday
As for the art... so eclectic. So many styles, so much variety... so much talent. Joshua Gilley always does stuff that makes me want to be a buyer, not a seller (but I'm too broke for all that). Tony just f'n ROCKS (and I LOVE the beer labels he does for the NABC). Misty only put two pieces in, and you have to look for them because they are small and in black and white, but if you find them and absorb the energy of the strokes and the purity of what she does, you'll love her instantly. Then talk to her, and you'll see why everything she does just naturally comes out art, because she is a true work of art herself.
What really astounded me, this time around, however was the live shows. I expect some talented local songwriters and stuff, singing and strumming in the background. But I was blown away by the two who did yoga to music... right there amongst the art, these two people making a dozen works of art per minute with their bodies... it was beautiful.
And, the NABC being the accidental melting pot of talent and creativity, I come to find out one of those two performers had been a diswasher there. No surprise. That place just attracts, exhales, and breeds mental magic. From the professors that chat there, to the musicians and artists... the kitchen of that place holds more talent that all of my favorite Louisville art galleries put together.
Then Peter performed.... I will lay awake stumped over that for days. The intensity of his performance, the power, genius, and abrupt elloquence of his words, and the fun of the music just came together into something so enjoyable I had to walk away every now and then to let my brain settle down because I was too overjoyed with the experience of it to process it all. And, of course, Stephen Powell played. (see powellproject.com). I would be a HUGE fan of his remarkable talent even if I didn't adore him as a friend. His music is unforgettable
If you want some free wine and some ok art just to say you buy local art, go on a gallery hop. If you want an unparalleled experience in the real thing, you should have been at NABC tonight. I mean no disrespect towards the local Louisville artists. I love the galleries downtown and revel in every opportunity to experience the work down there. I've seen some WONDERFUL work down there. But to see what talent was hidden in New Albany really moved me, tonight. I was proud to be a part of it
Kudos to Kevin for the organizing. I hope he didn't use up all the best performances tonight, because I don't see how the next two nights could follow it, but I have faith in New Albanian Art. It will be great, I'm sure.
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Photo credit: The Curmudgeon. NABC's Tony Beard is shown next to the label art for our forthcoming V (5th Anniversary ale).
Friday, October 19, 2007
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