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Archives for May 2007

Achouffe Turning 25

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Brasserie d’Achouffe, located in the small village of Achouffe in the heart of the Belgian Ardennes, is celebrating its 25th anniversary this year. It was August 27, 1982 that Brasserie d’Achouffe brewed the 1st batch of La Chouffe. From August 10-12, they’ll be a big party at the brewery, which they’re calling La Grande Choufferie, and they’ve set up a website just for the occasion, along with slideshow of thirty photographs that shows the brewery then and now, as well as photographs of the local countryside.

Oh, and did I mention their beer is quite excellent. I’ve got a magnum of the La Chouffe I’m holding onto, which I think I’ll open this August for their 25th anniversary.

 

Deschutes 19th Anniversary Golden Ale

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The newest beer from Deschutes is in celebration of their latest anniversary. The 19th Anniversary Golden Ale is also part of the Bond Street Series, which are put out in 22 oz. bottles for a limited time. All of the brewers at Deschutes get together and each pitches a style/recipe of beer they want to make in the pilot system as the next Bond Street beer. The brewers then debate the choices and pick the one they all like best, which is then the next beer in the series.

Inspired by the original Deschutes Brewery & Public House on Bond Street in downtown Bend, the Bond Street Series highlights a handful of our beers that began at “the pub.” These local favorites, both old and new, are brewed in small batches a few times a year, displaying Deschutes Brewery’s diversity and creativity.

From the press release:

“We felt we had to do something special to mark our 19th Anniversary,” said brewmaster Larry Sidor, “so we took a vow of silence and brewed our first Belgian style ale ever to be bottled.”

The straw colored Strong Golden Ale is made from an impressively international list of ingredients that acknowledge the diverse roots of craft beer. “We used Czech Saaz, Slovenian Golding, Pacific Northwest Liberty, and Brewers Gold hops,” said Sidor, “along with French pilsner malt, and Belgian white candy diamonds and bitter orange peel from the island of Curacao for a little extra kick and sizzle.”

The vow of silence, a nod to the Belgian monks who brew some of the world’s most revered beers, may have been the biggest challenge for the brewers at Deschutes. About half way through adding the 180 bags of malt, one of the brewers inadvertently exclaimed, “Good Lord, this is a lot of malt.” Keeping with the spirit of their Belgian counterparts, another brewer answered, “Amen, brother.”

Deschutes Brewery, a pioneer of Oregon’s craft beer industry, opened as a small brew pub in Bend in 1988. As the central Oregon town made the transition from timber and ranching to an outdoor lifestyle destination, the brewery expanded. Deschutes produces 160,000 barrels of craft beer in several distinctive styles which are available in bottles and on tap throughout the region. A new brewpub is scheduled to open in Portland next year.

The 19th Anniversary Belgian-style Strong Golden Ale will be available from June through September in 22-ounce bottles and limited draft.

Squatter’s Brews Utah’s 1st Organic Beer

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Jennifer Talley, the head brewer at Squatter’s Pub Brewery, which is operated by Salt Lake Brewing, has brewed the state’s first certified organic beer, an amber ale. Squatter’s is already known for their ecological leanings, having been named a Utah recycler of the year in 2004. So creating an organic beer does seem like the next logical step for them to make. According to the Salt Lake Tribune, Talley used “organic pale and caramel malted barley and aromatic hops,” using “barley is grown from organic seeds, using natural methods of pest control such as lady bugs and composting rather than chemical fertilizers.”

The taste, says brewmaster Jenny Talley, is a caramel-like maltiness with a hint of sweetness. Organic certification requires high levels of cleanliness and sanitation that already were in place, said Talley. But it also requires strict segregation of ingredients “from grain to glass.”

In addition to the Squatters Pub in downtown Salt Lake City, the new organic amber ale is also available at Park City and at the Salt Lake City International Airport. It will also begin appearing on grocery store shelves throughout Utah beginning this summer.

I’ve very much enjoyed Talley’s other beers and am glad to see yet another organic beer from a well-established brewery.

Jenny Talley, brewmaster at Squatters, shows off her Squatters Organic Amber Ale, the Utah’s only certified organic beer.
(Photo by Paul Fraughton, The Salt Lake Tribune)

NOTE: For some reason, the Squatters website requires a username and password, meaning no one can actually visit their website, or it give the following error message, “Insufficient system resources exist to complete the requested service,” with the same result. Hopefully, this is a temporary error and will be fixed shortly.

More CBC Photos

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As my grandfather was fond of saying, “the faster I go, the behinder I get.” I’ve only now gotten around to going through the rest of the photos that I took in Austin, Texas while attending the 2007 Craft Brewers Conference. They’re all pretty random, but they’re now posted at the photo gallery if you’re interested in seeing them.

The White brothers from White Labs bookending Chuck, from Green Fash Brewing, Natalie Cilurzo, from Russian River Brewing, John Harris, from Full Sail Brewing, and Vinnie Cilurzo, also from Russian River.

Greg Koch, me, and Justin Crossley, from the Brewing Network, along with Steve Mosqueda from the Drinking and Writing podcast and Pete Crowley, from Rock Bottom in Chicago.

For many more photos from the Craft Brewers Conference, visit the photo gallery.

West Coast Brew Fest Awards Announced

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The results of the West Coast Beer Festival Commercial Competition have been announced. The winners are listed below. Each line below contains the category or style judged under the broad heading above it, the beer name, the brewery and where it’s located.
 

1. Light Lager

  1. German Pils, Pilsner, Radeberger, Germany
  2. Maibock, Maibock, Sequoia, Fresno, CA
  3. Helles, Lincoln Lager, Beermann’s, Roseville, CA

2. Dark Lager

  1. Schwarzbier, Black Lager, Krusovic, Czech Republic
  2. Vienna, Luna De Miele, SBC, Sacramento, CA
  3. Vienna, Dreher Vienna, River City, Sacramento, CA

3. Amber Ale

  1. Red Ale, Woodenhead Red, River City, Sacramento, CA
  2. Amber Ale, Thunderhead , Sequoia, Fresno, CA
  3. Red Ale, Winter Ale, Shipyard, Portland, ME

4. Light Ale

  1. American Wheat, Marin Hefewies, Marin, Larkspur Landing, CA
  2. Blonde Ale, Cascade, Deschutes, Bend, OR
  3. Cream Ale, Cream Gold, Sequoia, Fresno, CA

5. American Pale Ale

  1. American Pale Ale, Fire Rock, Kona, Kona, HI
  2. American Pale Ale, Slough House, Elk Grove, Elk Grove, CA
  3. American Pale Ale, Mt Tam, Marin, Larkspur Landing, CA

6. English Pale Ale

  1. English Pale Ale, Chamberlain, Shipyard, Portland, ME
  2. ESB, Old Thumper, Shipyard, Portland, ME
  3. English Pale Ale, Scapegoat, Big Sky, Missoula, MT

7. India Pale Ale

  1. India Pale Ale, IPA, Marin, Larkspur Landing, CA
  2. India Pale Ale, General Sherman, Sequoia, Fresno, CA
  3. India Pale Ale, Inversion , Deschutes, Bend, OR

8. Brown Ale

  1. Mild Ale, Northern Mild, Brew It Up!, Sacramento, CA
  2. American Brown Ale, Moose Drool, Big Sky, Missoula, MT
  3. American Brown Ale, Downtown Brown, Lost Coast, Eureka, CA

9. Porter

  1. Brown Porter, Seadog Hazelnut, Shipyard, Portland, ME
  2. Robust Porter, Pt. Reyes, Marin, Larkspur Landing, CA
  3. Robust Porter, Plow Share, Lodi, Lodi, CA

10. Stout

  1. Oatmeal Stout, Oatmeal Stout, Brew It Up!, Sacramento, CA
  2. Sweet Stout, Grain Barrel, Elk Grove, Elk Grove, CA
  3. Foreign Extra, Industrial, Beermann’s, Roseville, CA

11. Wheat

  1. Hefewiezen, Hefewiezen, Blue Frog, Fairfield, CA
  2. Hefewiezen, Hefewiezen, Sequoia, Fresno, CA
  3. Hefewiezen, Umna Hefe, Lodi, Lodi, CA

12. Fruit Beer

  1. Fruit Beer, Orange Blossom, Lodi, Lodi, CA
  2. Fruit Beer, Raspberry Brown, Lost Coast, Eureka, CA
  3. Fruit Beer, Apricot Wheat, Shipyard, Portland, ME

13. Strong Ale

  1. Imperial Stout, Abyss, Deschutes, Bend, OR
  2. Strong Ale, Imperial Red, SBC, Sacramento, CA,
  3. Barley Wine, Bourbon Barrel BW, Beermann’s, Roseville, CA

14. Mixed

  1. California Common, California Common, Schooners, Antioch, CA
  2. Kolsch, Kolsch, Sequoia, Fresno, CA
  3. Alt, Alaskan Amber, Alaskan, Juneau, AK

15. Belgian Ales

  1. Wit, Allagash White, Allagash, Portland, ME
  2. Wit, Skinny Dip Wit, New Belgium, Ft. Collins, CO
  3. Belgian Dark Ale, 1554, New Belgium, Ft. Collins, CO

16. Cider

  1. Pear Cider, Pear Cider, Fox Barrel, Colfax, CA
  2. Pear Cider, Perry, Two Rivers, Sacramento, CA
  3. Apple Cider, Hard Cider, Fox Barrel, Colfax, CA

17. Other

  1. Eisbock Aged in Sherry Barrel, Barrel Aged Eisbock, Lodi, Lodi, CA
  2. Smoked Porter, Smoked Porter, Alaskan, Juneau, AK
  3. Coffee Stout, Coffee Stout, SBC, Sacramento, CA

 
Congratulations to all the award winners.

Canned Monk’s

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This sounds like a fun one. Monk’s Belgian Beer Emporium and Restaurant in Philadelphia, Pennsylvania, will be hosting a beer dinner with an “All-American Cookout” theme. Lucy Saunders worked with Monk’s chef Adam Glickman to create the menu, inspired by recipes from her wonderful book, “Grilling with Beer.” (Did I mention I contributed a chapter to her book?)

All of the beers served will be micro-canned beers, including Sly Fox (PA), Brooklyn (NY), Capital (WI), Butternuts (NY), Oskar Blues (CO), 21st Amendment (San Francisco), and New England (CT). Shaun O’Sullivan will also be on hand, so hopefully I can wheedle a report and photos of of him when he returns.

The dinner will take place next Tuesday, May 15, and the cost is $65 per person. Call Jodi at 215.545.7005 to make reservations.
 

Make Your Own Beer Labels

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Courtesy of the folks at Australia’s Brewtopia, in New South Wales, you can make your own beer labels online. Brewtopia sells private label wine beer and bottled water that you can put your customized label on either with your company’s logo or for a wedding, anniversary or other event. I’m sure there must be something similar in the U.S., but I’ve never seen one that offered so many choices and ways to fool around making your own labels.

For the beer labels, there are a dozen basic templates that you can add your own graphics to, change the text and colors and generally muck about with it until you’re satisfied with the results. You’ll need a screen capture program if you want to keep the results of your efforts, because the work can’t be saved unless you’re in Australia and ready to buy your own contract beer. But it’s a great deal of fine if you just want to play around with your own labels.

Here are some of the labels I made for the Bulletin:
 

 

 

Eric Rose’s Hollister Brewery Open

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For eight years, Eric Rose was the head brewer at Santa Barbara Brewing. And life was good. But Eric, like many brewers, dreamed of opening his own place one day. That day was Sunday, when his Hollister Brewing opened its doors to the public for the first time.

Situated in a modern strip mall setting in Goleta, a high-tech suburb of Santa Barbara, the new building, brewery and restaurant was built from scratch. I was in Santa Barbara over St. Patrick’s Day weekend (the missus had business that took her there for a long weekend) and hooked up with Eric for my regular column in Ale Street News, the Left Coaster. I’ve always liked Eric’s beers and feel like he often doesn’t get the recognition he deserves, despite winning awards for his Belgian-style beers and hoppy west coast IPAs.

Rose is installing a brand-new 10bbl system and will offer twelve of his own beers — all of them organic — in a wide range of styles along with eight guests taps featuring his friends’ beers. After he’s up and running, he also expects to start doing some barrel-aged beers in small quantities.

Also from my Ale Street News column:

His new brewpub, named Hollister Brewing Co. for the street in the Santa Barbara suburb of Goleta where it’s located, will be something of a Gastropub among chain restaurants. They’ll serve reasonably priced upscale food made for all-local ingredients prepared by the former chef from Bouchon, one of the most well-respected local restaurants. The menu will feature eclectic brew food with homemade sauces, specialty pizza and six daily lunch specials to cater to the high-tech industry nearby.

As Rose tells me, “there used to be a time when you had to choose between being green and good taste.” But now that you can have both, he believes more people will make the responsible choice that gives them both great taste and the feeling that they’re doing the right thing, too. Organic beers have truly come of age.

So far in the first few days he’s getting some good reviews from locals and the local paper, the Santa Barbara Independent has written favorably about the opening.

I’m really looking forward to tasting what Eric will be brewing at his new venture. If you visit Santa Barbara, be sure to stop by his new place and give it a try.

From the Independent article:

Located at the northeast corner of the Camino Real Marketplace in Goleta, the new brewery is replacing Camino Real Café. The three looked at a number of different locations, but decided on the Camino Real Marketplace because of the activity surrounding the area. “It’s a very important part of the Goleta Valley,” Rose said. With traffic being generated by a movie theater, Home Depot, Starbucks, and Borders, the trio envisions the brewery as another option for older college students and researchers to enjoy a nicer beer, as there is nothing of the sort in Goleta. The brewery has “enough TVs to make sports fans happy,” but is low-key enough that it isn’t a sports bar, Rose said.

Hollister Brewer Eric Rose in March.

All A-Gush for Allagash

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Beer Chef Bruce Paton’s next beer dinner next year will feature brewmaster Rob Tod and the beers of Allasgash from Portland, Maine. It will be a four-course dinner and well worth the $85 price of admission. It will be held at the Cathedral Hill Hotel on Friday, May 25, 2007, beginning with a reception at 6:30 p.m. Call 415.674.3406 for reservations. Make your reservations soon, because the dinner, as usual, should fill up fast and this is yet another dinner you won’t want to miss.
 

The Menu:

 

Reception: 6:30 PM

Beer Chef’s Hors D’Oeuvre
Hugh Malone Ale

Dinner: 7:30 PM

First Course

Chef’s Selection of Cheeses with Traditional Accompaniments

Beer: Allagash Interlude

Second Course:

Medallions of Dayboat Scallop with Anise Cured California King Salmon, Fennel, Corn and Morel Mushrooms

Beer: Allagash Odyssey

Third Course:

Cutlets of Slow Roasted Lamb with Fingerling Potato Risotto and Bing Cherry Compote

Beer: Allagash Inoculator

Fourth Course:

Banana Upside Down Cake with Butterscotch Mascarpone

Beer: Allagash Curieux

Three of the beers that will be served at the Allagash Beer Dinner.

 
5.25

Dinner with the Brewmaster: Rob Tod of Allagash

Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]