According to Vermont local television station WCAX Channel 3, Magic Hat Brewing will be installing both a new bottling line and brewhouse, effectively doubling their size. The project should be finished by autumn, and will allow Magic Hat to expand their distribution farther into the south and midwest.
Last Friday, I had an article in the San Francisco Chronicle on porters, tying together the style and George Washington’s well-documented love of them for Presidents’ Day. Since today is Washington’s actual birthday (at least under the converted Gregorian calendar), I thought I’d share the dessert recipe I came up with for the story, a variation on a porter float I called Washington’s Porter Float.
Pour a bottle of porter over vanilla ice cream, add a symbolic powdered wig of whipped cream and, because it’s Washington, put a cherry on top.
To which in the original I added. “A spoon is recommended for chopping it down.” Understandably it got cut. It was more than a little overly cutesy. But I still liked it. Happy Washington’s birthday.
Purity Brewery, a newer British microbrewery in Warwickshire, England, became the first brewery in the UK to earn a Red Tractor Assurance Mark for one of its beers, Farmer’s Harvest.
From their website:
The beer was brewed to commemorate the 100th anniversary of the National Farmers’ Union in the UK. |
In a sense, the Red Tractor mark is similar to labeling something organic, except that the goal is to promote local ingredients in a variety of goods, with a standard of quality, too. It is administered by Assured Food Standards (or AFS), which is a trade group “owned by the entire food industry. It represents interests from each of the key links in the food chain, including the National Farmer’s Union, the Ulster Farmers Union, the Meat & Livestock Commission, Dairy UK and the British Retail Consortium. Observers include DEFRA and the Food and Drink Federation.” Their stated objective:
AFS believes that the Red Tractor has a major role to play in the future of British food and farming — by promoting recognition of professionally-produced assured food, and by boosting the reputation of food production in the UK. We do this by first establishing the benchmark for production and then ensuring that producers, processors and other operators continually meet those standards by carrying out regular and robust audits.
Purity Brewing was founded in 2005 and makes two beers in addition to Farmer’s Harvest, Pure UBU (an amber that’s 4.5% abv) and Pure Gold (a 3.8% abv golden ale). The Pure UBU was chosen last year as one of the world’s top fifty beers at the International Beer Challenge, an international competition headquartered in the UK. The Supreme Champion that same year was none other than Deschutes’ The Abyss. Based solely on their website, they appear to be a well-funded craft brewer, but with the accolades one dares to hope they care about the beer, too. I’m certainly looking forward to giving them a try on my next visit across the pond.
I’m not quite sure why people keep trying to “improve” beer by adding vitamins to it, trying to make it akin to the sort of health drinks one might find at a health food store. Beer is plenty healthy already and it certainly feels like brewers have pretty much perfected how to make it by now. If there’s a more perfected beverage, I can’t imagine what it might be.
It’s fairly well settled that when you drink, you lose B vitamins. Alcohol robs your body of those vitamin compounds. My personal regime after a night of drinking is to take a B complex vitamin pill along with two or three Advils before retiring (which has been nearly a perfect preemptive remedy for me).
A Philippine inventor, Virgilio “Billy” L. Malang, has come with yet another beer that adds vitamin B back into the beer. He recently presented his beer at the First International Inventors Day Convention held February 2 in Thailand. Malang’s beer also nabbed a gold medal at the Genius-Europe competition in 2004 out of 1,000 inventions submitted by 540 would-be inventors from forty-six different nations.
Malang apparently began homebrewing while living in the U.S. in the 1980s. He uses organic rice syrup as his wort, using no grains at all, which he believes gives his beer a distinctive taste. There’s also one more secret ingredient, which still has a patent pending, that he uses as a substitute for hops. This substitute he says is “sourced locally” so that suggests a plant that grows in the Philippines. At this point, it’s sounding less and less like an actual beer, since it uses only half the traditional ingredients: yeast and water.
Other related inventions by Malang include “a ‘tagay cup’ good for three drinkers—with three handles and three cup lips assigned to each member of a drinking trio, and an anti-hangover capsule derived from ‘activated’ coco shell charcoal.” For more on Malang and his inventions, there’s a story in the Philippine Inquirer.
I guess what I don’t quite understand is how simply adding vitamins to a beer at some point during the brewing process guarantees that it can be absorbed by the body when you drink the finished product. I mean, it my still be in there, but how do we know that the body can take it from the solution and add it to the body’s total amount, thus replenishing whatever B vitamins have been lost in the same process. Otherwise, it really doesn’t do much good, does it? And it seems like an awful lot of effort when simply keeping a bottle of vitamin pills on the nightstand would do the same job.
Last night, I attended yet another beer dinner. This one took place at the Hotel Mac in Point Richmond, California, which is just over the Richmond Bridge from where I live in Marin County. It was four-course affair and was done quite well, despite it being the restaurant’s first beer dinner. I’m starting to think 2008 is going to be the Year of the Beer Dinner. I think this was my sixth one so far this year and I’ve had to turn down another two so that’s pretty impressive for only the first six or seven weeks of the year during what is ostensibly the off-season for beer. Perhaps pairing beer and food is finally going mainstream. It’s certainly gaining attention, and that’s great news for all of us who love better beer.
Lauren Salazar, Ashley, me and Jen Garris at the Hotel Mac for a New Belgium beer dinner.
For more photos from New Belgium Beer Dinner, visit the photo gallery.
The four-hour regular session for the Celebrator Beer News’ 20th Anniversary Party began at four, after the hour-long V.I.P. session came to a close. As soon as everyone waiting in line was inside, a Dixieland band — led by a tuxedoed Tom Dalldorf complete with plunger — paraded into the hall, with the Celebrator writers bringing up the rear. For the next four hours, there was great food, music and, of course, beer.
A number of Celebrator Beer News writers, past and present, made it to the party from all over the world.
A Colorado-themed trio enjoy the festivities. Lauren Salazar (QA/Sensory Analyst with New Belgium Brewing in Fort Collins), Cheryl Black (co-owner of the Falling Rock in Denver with her husband Chris and his brother), and Jen Garris, San Francisco Beer Ranger for New Belgium.
For many more photos from the Celebrator 20th Anniversary Party, visit the photo gallery.
Sunday brought an end to Beerapalooza week in the Bay Area with the 20th Anniversary Party for the Celebrator Beer News at the Oakland Convention Center. The first hour was for V.I.P ticket holders only and was a chance to try some beers in short supply. Also, obviously, the lines were much shorter.
Rogue made up these very cool Celebrator 20th Anniversary beers with a label using a photo of publisher Tom Dalldorf from one of the earlier anniversary shindigs.
Celebrator publisher Tom Dalldorf, the man of the hour, with costumed revelers.
For more photos from the V.I.P. Session of the Celebrator 20th Anniversary Party, visit the photo gallery.
Saturday was the beginning of the 15th annural Toronado Barleywine Festival in San Francisco, California. With a total of 55 Barley Wines, it was wonderful day for beer in San Francisco, and the stellar weather made the experience all the more enjoyable.
The Toronado 2008 Barleywine Festival fills up quickly on opening day. It will last another eight days before ending next Sunday, February 24.
Toronado owner Dave Keene holding a big bottle of his 20th Anniversary Ale that Russian River brewed for him last year.
For many more photos from this year’s Toronado Barleywine Festival, visit the photo gallery.
On Friday, the day after Valentine’s Day — what I like to refer to as Beer & Chocolate Day — Beef Chef Bruce Paton held his annual beer and chocolate dinner. There was a great turnout and many new faces discovering how well the two pair together. I’ve been to several of these put on by Bruce and the consensus was, from talking to people after the dinner, that this may have been the best one yet. If you missed it this year, mark your calendars now for next year.
The beer chef, Bruce Paton, happy in his kitchen.
For more photos from this year’s Beer & Chocolate Dinner, visit the photo gallery.
Here are the results from the 2008 Toronado Barley Wine Festival in San Francisco:
Congratulations to all the winners.