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Jay R. Brooks on Beer

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The Lagunitas Beer Circus Is Coming To Town Again

May 15, 2012 By Jay Brooks

lagunitas-circle
This weekend — Sunday May 20 to be exact — the circus is once again coming to the town of Petaluma as the fourth annual Lagunitas Beer Circus will be held on the grounds of the Lagunitas Brewery. If you haven’t been to the beer circus before, it’s one of the most amazing events of the beer festival season. As their press release promises; “Come One, Come All to Petaluma! Witness death-defying aerialists acts, be amazed by human marvels, laugh at outrageous clowns, get thrilled by exotic burlesque dancers, head-spinning sideshows and so much more to dazzle your mind.”

Lagunitas Beer Circus Girl IPA closeup

Tickets are a reasonable $40, which includes gets you a commemorative glass and 3 tokens good for three 16oz. beers, but you can always buy additional beers. Tickets can be be purchased at either online, by phone at 707.769.4495 or at the Lagunitas Brewery Schwag Shop, located on the same spot as where the circus will take place: 1280 N. McDowell in Petaluma. The event is for adults only, goes from 1:00-6:00 p.m., and will benefit the Petaluma Music Festival and Music In Schools.

The circus acts and musical groups performing on Sunday include the Vau de Vire Society, the Extra Action Marching Band, The Moral Minority, The Ferocious Few, the Sour Mash Hug Band, Wanderlust Circus, Kehoe Nation, Cyclecide, artist Neal Barbosa painting live, “Bed of Nails, Roller Girls, Sword Swallowers, Snake Dancers, Burlesque Dancers, Contortionists … and so much more!”

But wait, there’s more, here’s the food and beer listing from the press release:

Great food! Beyond the Glory (wings, pork sliders, pork shanks), Extreme Pizza, Hog Island Oysters, Bros BBQ (bbq & paella), Sift (cupcakes), Roy’s @ the Yard (hot dogs), Tres Hombres (burritos, tacos), Toad in the Hole (bangers on a bun) Cotton Candy, and Those Fabulous Frickle Brothers… and much more!

Great Beer! Lagunitas, Moylan’s, Marin, Russian River, 3rd St. Aleworks, Stumptown, 21st Amendment, Moonlight, Dempsey’s, Anchor Brewing, North Coast, Iron Springs, Napa Smith, Henhouse Brewing, Palo Alto Brewing, Sonoma Springs, and Ace Cider.

LagunitasBeerCircus2012_poster

Filed Under: Breweries, Events, Just For Fun, News Tagged With: Announcements, Bay Area, California

Play Brookston Home Run Derby

April 5, 2012 By Jay Brooks

baseball
Over the last few weeks I’ve been trying to figure out if I could have a fantasy baseball game this season — similar to each football season and March Madness — but haven’t really had the time to figure it out. A regular baseball fantasy league seems like too much work, especially as my actual knowledge of current players is so thin. Every year I’ve played in one, I come in dead last, which is not my idea of a good time. But I may have figured out at least something to try, even if it is last minute, what with opening day of the baseball season tomorrow.

This year, Yahoo Fantasy Sports is offering a number of fantasy baseball games, and one caught my eye as potentially a lot of fun but much easier to play, in terms of time commitment and knowledge necessary. It’s called Home Run Derby, and you draft a team and get points only when one of your players hits a home run. You have a roster of 15 players, and each day you have to field a player at each infield position, plus 3 outfielders and a “Util” (utility) player from any position, to round it out to nine (and since pitchers won’t really count for much in this type of game), leaving six players for your bench. Each time one of your players hits a home run, you get a point. If one of your players hits a grand slam, you pick up four points. Whoever racks up the most points over the season is declared the winner, with all attendent bragging rights.

Currently, Yahoo allows the maximum number of teams in a league to be 20, and I already gave a slight preference and invited everyone who played last year or played Marzen Madness. So far, we have six teams, so there are 14 spots left. If you want to play, sign up now. As soon as we reach 20, I’ll turn the league status to “ready” and the auto draft should begin within 24 hours. So we may miss the first day or two of the season, but the settings give me the impression that it may go back and assign retroactive points, so we’d all get the points we’re due anyway. If not, we’re still all in the same boat.

Below are the instructions if you want to play Brookston Home Run Derby this year, but hurry up so you don’t miss out. If it won’t let you sign up, check to make sure we’re not full yet. If we are, sorry about that, there’s always next year. I’ll post the standings throughout the season and update them at least weekly, if not more often.

In order to join the league, follow this link or go to game front page, click the “Sign Up Now” or “Get Another Team” button and follow the links to “Join a Custom League”. When prompted, enter the League ID# and password below.

League ID#: 144900
Password: Homer

We will send you a confirmation with further details once you have completed the registration process.

brookston-baseball

Filed Under: Just For Fun Tagged With: Announcements, Games, Sports

Toronado Belgian Beer Luncheon This Sunday, No Fooling

March 30, 2012 By Jay Brooks

Home-Brew-Chef
I just learned that one of my favorite beer events of the year still has a few seats left. The annual Toronado Belgian Beer Dinner — really a luncheon — or I like to call it, a Blunch, is this Sunday, April 1, and that’s no joke. The food for this always amazing beer dinner is done by Sean Paxton, the Homebrew Chef, and he’s paired the twelve courses — yes, you read that right, 12 courses! — with 21 different Belgian and Belgian-inspired beers throughout the meal. The Blunch begins at 11:30 a.m. and is expected to be over around 4:30. I’ve printed the menu below to whet your appetite. As I said, there are still a few open spots left. The dinner costs $150 per person and tickets can be purchased at the bar between now and Sunday. See you there.

Toronado Belgian Beer Beer Dinner

Pre-Dinner Reception Brew: Dupont Avril

First Course

Cream of Caramelized Belgian Endive Soup
White Belgian endive coated in Belgian soft sugar and caramelized, Foret Saison, yukon gold potatoes, splash of organic cream

Paired with: St. Louis Gueuze

Second Course

Charcuturie Platter
Liberty duck rillettes infused with Itchegem’s Flemish Red, house-made headcheese cooked in Russian River Temptation Batch 3, duck heart rabbit liver Affligem Noel pâté, herbs de Provence cornichons, house-made Nieuw Ligt Grand Cru ‘03 & date mustard, dried fruit Gouden Carolus Noël compote, red beet juice & Oud Beersel Geuze Vielle pickled cauliflower, served with local ‘The Bejkr’ breads

Paired with: Boon Oude Geuze Mariage Parfait 2003 and Rochefort 6 2007

Third Course

Water Buffalo Butter Poached Sea Scallop
Smoked in Mort Subite lambic barrel staves, De Dolle Oerbier duck demi glaze, turnip purée infused with Gouden Carolus Carolus D’Or 2006, sprinkled with black truffle salt

Paired with: De Dolle Stille Nacht Special Reserva 2005

Fourth Course

Waterzooi
Monkfish, crawfish and lobster meat mixed with purple potatoes, baby fennel, leeks, lobster mushrooms, shallots and simmered in a Westmalle Tripel shellfish stock with a sweet cream

Paired with: Delirium Tremens and Tripel Karmeliet

Fifth Course

Lapin a lá Gueuze
Local rabbit braised in Drie Fonteinen Oude Geuze with shallots, thyme, bay leaves, served with a candied kumquat baby carrots, caramelized pearl onion gueuze sauce

Paired with: Russian River Temptation Batch 4 3L and Dupont Avec les Bons Voeux 2009

Sixth Course

Duck Braised in Sour Cherry Sauce
Sonoma county duck legs cooked sous vide with a dried and sour cherries Boon Kriek sauce
on a bed of beluga lentils simmered in Goudenband

Paired with: Cantillon Oude Kriek 2008 and Rodenbach Vintage 2008

Seventh Course

Carbonnade of Lamb Cheek
Westmalle Dubbel stewed lamb cheeks with leeks, caramelized onions, prunes, dried figs, thyme, bay leaves and a Mort Subite Kriek red currant sauce

Paired with: De Dolle Oerbier Special Reserva 2002 and Maredsous Brune

Eighth Course

PB & Foie Gras
Cantillon Saint Lamvinus foie gras mousse, on a hazelnut fig cracker, tart cherry gastrique, garnished with vanilla bean sea salt

Paired with: Malheur Brut Michael Jackson Brut 2006

Ninth Course

Beyond Greens
curry-scented cauliflower, quinoa cooked in Fantôme La Dalmatienne, mâche greens, golden raisins rehydrated in Moinette Blonde and toasted hemp seeds
and toasted almonds with a Drie Fonteinen Doesjel Lambic Paneer cheese tossed in a goat yoghurt Drie Fonteinen Oude Geuze dressing

Paired with: Duvel

Tenth Course

Assorted Belgian Cheeses, including Grevenbroecker, Meikaas Boerenkaas, Kriek Washed Fromage, Charmoix, Wavreumont, and Le Saint-Servais
With Saucerful of Secrets wort honey, The Bejkr Biologlque bread, Oude Gueuze Tilquin injected dried apricots, Cantillon Rosé De Gambrinus beer jelly and assorted crackers and breads

Paired with: Bockor Cuvee Des Jacobins Rouge and Orval

Eleventh Course

Strawberries & Cream
organic strawberries and lemon thyme macerated in Hanssens Oudbeitje Lambic 2006 with a homemade Advocaat, Lindemans Gueuze Cuvée René 2006 sabayon, almond crumble

Paired with: Russian River Damnation 23 Batch 46

Twelfth Course

Liège Style Waffle
Speculoos flavored yeast waffle made with Chimay Red, Belgian pearl sugar, drizzled with a St. Bernardus Special Edition Abt 12. quad chocolate sauce

Paired with: De Struise Black Albert 2009, De Struise Pannepot 2007 and Rochefort Trappistes 10

Filed Under: Beers, Events, Just For Fun, News Tagged With: Announcements, Beer Dinner, California, San Francisco

Session Beer Day To Be Celebrated April 7

March 20, 2012 By Jay Brooks

session
My friend and colleague Lew Bryson is promoting a new holiday, to take place on April 7. Session Beer Day was created to bring awareness to the idea that low-alcohol beers can be every bit as flavorful as their more spirited cousins, beers of average or high alcohol. Lew’s Session Beer Project has been a pet project of his for a few years now, its purpose likewise is “to popularize and support the brewing and enjoyment of session beers.” You can read more about Session Beer Day on Lew’s blog Seen Through a Glass.

While there are no hard and fast rules as to what constitutes a “session beer,” for purposes of the holiday, the focus will be on beers that are 4.5% a.b.v. and below. If you’re a beer lover, on April 7, consider drinking only session beers and making a special point to ask for session beers at your favorite watering holes. Many places don’t even carry any beers that would fit the working definition and this holiday is an opportunity to educate places that aren’t stocking at least one session beer.

If you’re in a position at a bar, pub, brewery, restaurant, etc., consider offering session beer on April 7, perhaps even making a special promotion for the day (or week surrounding) Session Beer Day. You could even really step up and serve ONLY session beers and see how many you can find from your local brewers.

Here’s how Lew describes what to do on Session Beer Day:

If you work at a bar (or manage one, or own one), please consider throwing some under-4.5% beers on for April 7th, and making a special price or promotion for them. Tell folks it’s Session Beer Day, and encourage them to see how good lower alcohol beers can be. (Good day to get a “We Support” window sticker, too!) If you’re a brewer or wholesaler, encourage your accounts to pick up your under-4.5% beers for that day; it’s a great chance to promote those beers! If you’re a beer blogger/tweeter/writer, please consider spreading the word about Session Beer Day: use the hashtag #sessionday . And if you’re a session beer drinker…get out there and ask for it!

If you don’t recognize the significance of April 7, that was the day in 1933 when the Cullen-Harrison Bill, signed into law by FDR on March 23, took effect. Here, I’ll let Bob Skilnik take up the rest of the story:

Congressional events leading up to April 7, 1933 allowed only the resumption of sales for legal beer with an alcoholic strength of no more than 3.2% alcohol by weight (abw), weak by today’s standards. Congress had earlier passed the so-called Cullen-Harrison Bill which redefined what constituted a legally “intoxicating” beverage. President Franklin Delano Roosevelt signed the bill on March 23, 1933. The bill’s passage took the teeth out of the bite of the Volstead Act of 1919 and raised the Prohibition-era legal limit of alcoholic drinks from .05% abw to 3.2% abw.

Bringing breweries back online on April 7, 1933 in states whose legislatures agreed to go “wet” again gave a tremendous shot in the arm of an economy in the throes of the Depression. In just forty-eight hours, $25,000,000 had been pumped into various beer-related trades as diverse as bottling manufacturers to the sawdust wholesalers whose product lay strewn on the floors of saloons. For the first day of nationwide beer sales, it was estimated that the federal tax for beer brought in $7,500,000 to the United States Treasury.

To learn more about this period of history, read Skilnik’s New Beer’s Eve, April 7, 1933. So it seems an appropriate day to celebrate session beers, the day when only session beers were available after thirteen years of no (legal) beer of any kind.

So now you know. April 7 will be celebrated as Session Beer Day. Won’t you you join us?

sbp-we-support

If you’re asking yourself if we can just declare any day a holiday, the answer is “yes.” If you’re a regular reader of the Bulletin, you know I’m a holiday geek and list many obscure holidays for every day of the year. Almost all of those are legitimate. Apart from “official” holidays which are voted on by Congress, anyone can declare any day a holiday. The trick is to get others to recognize it. So there are lots of small holidays. Some are self-serving holidays by industries to promote their products. Some are by non-profits hoping to build awareness for their cause. Some are wacky ideas by goofy people (like me) who just want to have some fun. Some are rooted in old traditions and others are just completely made up. Some succeed while others are relegated to the scrap heap of forgotten holidays. Many of the holidays we take for granted, such as Thanksgiving or Mother’s Day, were simply thought up by individuals hoping to promote a good idea and only gained wider acceptance over time. Thanksgiving has only been an annual event since 1863 and Mother’s Day, in its current form, wasn’t made an official holiday until 1914. So any holiday has a chance of becoming a big holiday with Hallmark cards and special traditions to celebrate it as long as enough people buy into it and observe it as a holiday. So Session Beer Day is a holiday if we say it’s holiday. It’s that simple. So this April 7th, make Session Beer Day a reality simply by drinking some session beers. Oh, and don’t forget to celebrate International Brewers Day on July 18.

Filed Under: Beers, Just For Fun, News Tagged With: Announcements, Holidays

Marzen Madness 2012

March 11, 2012 By Jay Brooks

basketball
While not the biggest fan of college basketball, I still enjoy March Madness every year. The tournament is usually a fun diversion for a few weeks each year, so for the second straight year, I’ve set up a fantasy game, similar to fantasy football. It’s a bracket game through Yahoo which I call “Märzen Madness.” It doesn’t look like there’s a limit to the number of people who can play, so sign up and make your picks before March 15, which is when the first games take place. I’ll post and update standings each day there’s games played until a winner is declared.

To join Märzen Madness and play the Yahoo! Sports Tournament Pick’em game, just follow this instructions below. You’ll also need a Yahoo ID (which is free if you don’t already have one).

To accept the invitation, just follow this invitation link. For reference, here’s the group information.

Group ID#: 10019
Password: beer

Good luck everybody.

Filed Under: Events, Just For Fun, News Tagged With: Announcements, Games, Sports

Next Session To Ponder Why We Do What We Do

March 7, 2012 By Jay Brooks

session-the
For our 62nd Session, our host, Angelo De Ieso from Portland’s Brewpublic, is shining a light inward to see if we can figure out why each one of us does what he or she does; why we do what we do; do be do be do. Or to be more specific, What Drives Beer Bloggers?

The title question really gets to the heart of the matter: “What Drives Beer Bloggers?” It is apparent that blogging in general serves the authors in a variety of means. First and foremost, it is important to look at what a blog really is. A portmanteau, or a blending of two words, “Web” and “log”, blogging is defined as “a Web site containing the writer’s or group of writers’ own experiences, observations, opinions, etc., and often having images and links to other Web sites.” Sounds a tad narcissistic to some. In fact, the popular, often humorous collection of modern day colloquialisms and turns-of-phrase that offer a somewhat democratic glance into our culture known as UrbanDictionary.com has an interesting series of takes on the matter. Submitted definitions on the site are rated by readers and ranked according to popularity. Here, the most popular definition of “blog” is: “A meandering, blatantly uninteresting online diary that gives the author the illusion that people are interested in their stupid, pathetic life. Consists of such riveting entries as “homework sucks” and “I slept until noon today.” You can see what we mean.

So is narcissism really at the heart of what it means to be a blogger? Perhaps on some level it is. After all, one of the underlying reasons any of us construct our blogs is to be read. Still, is this to prop our own egos or to contribute to the general betterment and proliferation of that which we seek to project? With Brewpublic, we have always seen our blog as an opportunity to first and foremost serve as a platform to promote the culture of craft beer. You may have noticed the recent rise of craft beer culture in what many dub “the Craft Beer Revolution.” The fact that so many beer blogs have emerged in recent years is a testament to the advancements that quality and innovation have served in our society. Further it is a nod to the ever growing acknowledgement of the prominence of the Internet and social media. Wine bloggers were pioneers in the evangelistic efforts of craft beverage drinker, likely due to the preconceived notion that wine is a drink of social importance, whereas beer has continued to position itself as more than just a lowbrow tipple. As made evident by the staggering growth in craft brewing in our country (more than 1,700 breweries now in the United States), craft beer is beginning to garner the respect is has so long been neglected. In 2012, the third annual Beer Bloggers Conference will be held in Indianapolis (the first two were held in Boulder, CO and Portland, OR) and is another exemplification of this division’s growth. According to the conference’s blog, today there exists close to 900 citizen beer blogs in North America. From “A Beer A Day” to “Zythum-An Ale Analogy“, each blog poses a unique glimpse into craft beer and what it might implicate.

But why do people decide to start a blog (Okay, so not all “blogs” are personal. Many breweries have recognized the value of social media in modern society)? One thing seems true of most blogs: they are easy to start. All you need is a a computer and a rudimentary understanding of the Internet to initiate your meanderings. The difficulty resides in keeping up with content and reaching an audience. What draws folks to your site? And, what makes you think people want to read what you write?

Your mission as a craft beverage blogger reading this post, should you choose to accept it, is to compose a post on the topic of “What Drives Beer Bloggers.” There are no rigid guidelines about how to write about this topic but we’d certainly love to hear about the history behind your blog, your purpose in creating it, its evolution, and/or what your goals in keeping it going.

So start gazing into your crystal ball and see what’s staring back.

Hand with Reflecting Sphere

Mirror, mirror, behind the bar. Who’s the fairest beer blogger of all? So let’s put on our self-reflecting caps and see if we can figure out our individual motivations without resorting to omphaloskepsis. Now’s your chance to get as personal as you want to this April 6, the first Friday in April.

guinness-mirror

Filed Under: Just For Fun, The Session Tagged With: Announcements, Blogging

Next Session To Consider What Makes Local Beer Better?

February 27, 2012 By Jay Brooks

session-the
I’m a little behind the eight-ball in getting the word out, but our 61st Session is coming up fast; this Friday to be exact. Our host, Matt Robinson — a.k.a. The Hoosier Beer Geek — is asking us to consider the question What Makes Local Beer Better? Here’s how he puts it:

The topic I’ve been thinking about is local beer. The term is being used by just about every craft brewer in the country. What does it really mean though? Is it more of a marketing term or is there substance behind the moniker? This month I want to think about what makes local beer better? I’m not just talking about the beer itself, although it’s the focal point, but what makes local beer better? My connection to local beer is far from thinking that my beer is actually “local.” Maybe you don’t agree with me, and you can write about that. Bonus points for writing about your favorite local beer and the settings around it being local to you.

buy-fresh-buy-local

So get yourself home to your local community by this Friday — March 2, 2012 — and put on your local thinking cap. Then start waxing philosophical on what exactly that means. Local food — and beer — mother fucker!

local-food-motherfucker

Filed Under: Beers, Breweries, Just For Fun, News, The Session Tagged With: Announcements

Three Ring Circus Brewer’s Dinner & Sideshow This Wednesday

February 12, 2012 By Jay Brooks

Home-Brew-Chef speakeasy Ninkasi-white shmaltz
Wow, check out the Three Ring Circus Brewer’s Dinner & Sideshow happening this Wednesday night. To me, this sounds like the most off-the-hook, amazing, one-of-a-kind beer dinner since … well, since the last one Sean Paxton, the Homebrew Chef, did. If this isn’t on your SF Beer Week itinerary, it really should be, at least in my opinion. I admit a certain bias; Sean is a friend, but honestly I’ve enjoyed every single beer dinner he’s ever done. And they just keep getting better because Sean — who I like to call “The Mad Alchemist” — is always challenging himself to do more and more amazing things with beer and food.

So instead of taking your valentine out on the 14th, or buying them some chocolates, why not treat them to something truly amazing, the Three Ring Circus Brewer’s Dinner & Sideshow. Tickets are $120 each, which might sound steep until you consider that this is a nine-course meal that includes a dozen amazing beers, 6 live circus acts, live music, an emcee and a terrific setting: the historic Elks Lodge in San Francisco. Also, the three breweries will be pouring a new beer that all three, plus Sean, collaborated on called Three Ring Circus Ale just for this event. It’s described as “an anything-but-traditional nut brown ale brewed with dulce de leche, popped corn and peanuts that pays homage to the spirit of the circus.”

Tickes can be purchased online at Eventbrite. The poster for event is here and below that is the menu. Check it out. See you there!

3-ring-circus-2012

Three Ring Circus Beer Dinner Menu

Pre-Dinner Reception Nibbles: Gourmet Popcorn

Bacon fat popped organic popcorn seasoned with tomato powder, roasted garlic, hop salt and smoked in bourbon barrel wood

Black Truffle Oil Scented Popcorn with cooked in vegetable oil with roasted garlic salt flakes

Thyme Infused duck fat popcorn with Sonoma Vella Dry Jack shavings, green peppercorns

First Course: The Mermaid

Lobster and prawn mousse infused with Ninkasi Believer Double Red Ale, wrapped around petrale sole filets, Speak Easy White Lightning Ale “Tide Sauce”, Ninkasi Little One Beer Foam, Speak Easy Prohibition Ale quinoa “sand”

Paired with Ninkasi Sterling Pils

Second Course: The Drumstick

Willie Bird Smoked Turkey legs rillettes layered with He’Brew Genesis 15:15, shallots, dried figs and thyme, Cowgirl Creamery Red Hawk cheese, malt pickled heirloom pumpkin, assorted crackers, breads and spiced nuts

Paired with Speak Easy Massacre Black Wheat Wine and Coney Island Geektoberfest

Third Course: The Sword Swallower

“Haute” Dogs infused with 4-H style Lamb, Speak Easy Scarface Imperial Stout, caramelized onions and rosemary Ninkasi Renewale Porter Beer mustard, fennel carrot slaw, sweet roll

Paired with He’Brew Bittersweet Lenny’s RIPA

Fourth Course: Hopped Cotton Candy

Centennial hop scented sugar, wrapped around a cube of Sonoma foie gras terrine mixed with He’Brew Genesis

Paired with Speakeasy Big Daddy IPA

Fifth Course: Slider

Ground elk and duck heart patty, rendered dry aged beef fat, Brioche bun, house made He’Brew Genesis 15:15 beer ketchup, baby arugula, Speak Easy Payback Porter braised red onions

Paired with Ninkasi Conventionale (2010 Imperial Stout), Speakeasy Scarface Imperial Stout and He’Brew Genesis 15:15

Sixth Course: Churro

Point Reyes Blue cheese mixed into a Speak Easy Double Daddy savory churro, roasted garlic powder

Paired with Ninkasi Total Domination IPA

Seventh Course: Three Ring Circus

Roasted red, gold and white baby beets, Cypress Grove Humboldt Fog crumbles, carbonated citrus segments, malt candied hazelnuts, micro greens drizzled with a Three Ring Circus Collaboration vinaigrette

Paired with Speakeasy Prohibition Ale

Eighth Course: Funnel Cake

He’Brew Bittersweet Lenny’s RIPA infused batter with bergamot zest, Three Ring Circus Wort Honey Drizzle, Malted Powdered Sugar Dust, Ninkasi Sleigh’r Beer Caramel

Paired with Coney Island Albino Python

Ninth Course: The Non-Fried Non-Twinkie Cupcake

Ninkasi Conventionale Imperial Stout Chocolate Cake, filled with a He’brew Jewbelation 15 mousse filling, Speak Easy Prohibition Frosting, THCO Cocoa Nibs, Caramel Malt

Paired with Speakeasy, Ninkasi, Shmaltz, Home Brew Chef Collaboration beer: Three Ring Circus

HBC Logo 1.2

Filed Under: Beers, Events, Food & Beer, Just For Fun, News, SF Beer Week Tagged With: Announcements, Beer Dinner

Traquair House Switches To 500ml Bottles

February 10, 2012 By Jay Brooks

Traquair
One of my favorite breweries, Traquair House in Scotland, announced today through their importer — Merchant Du Vin — that they’re switching to 500 ml bottles for all of their beers.

That might not seem like big news, and perhaps it’s not, but Traquair House is one of favorite places so I never miss a chance to talk about it. If you’ve never been to the brewery, it should definitely be on your beer bucket list. It’s not easy to get to, but it is worth it. Oh, and the beer is terrific, too. If you haven’t had their beer, you should correct that … immediately.

Traquair-500ml

Traquair House Ale shows a deep reddish-amber color and full, velvet-like body. The aroma offers a hint of rich oak; the flavor is opulently malty, complex, and deep but subtle. OG 1.070; IBU 26; ABV 7.2%.

Traquair Jacobite Ale, first brewed in 1995, is spiced with hops as well as another traditional seasoning: coriander. Deep brown; spice and leather aroma; full body; exotic, engaging character and finish. OG 1.075; IBU 23; ABV: 8.0%.

From the press release:

In 1566, Mary Stuart, Queen of Scots, visited Traquair House on the banks of Scotland’s Tweed River with her infant son James, who would later become King James I of England. During that visit, she drank good ale brewed at Traquair.

Descendants of the same family have lived at Traquair since 1491. Beer was brewed there from the earliest times until some time after 1800; in 1965 the 20th Laird of Traquair, Peter Maxwell Stuart — following his heart and his family heritage — brought the tiny brewery back to life, brewing traditional ales in a 1738 copper brewkettle and fermenting them in wooden vessels.

Traquair House Brewery is known today for excellent ales — traditional, historical, masterpieces of rich, full, engaging flavor: a taste of Scotland.

It’s a cool place, with a cool history, making cool beers. What more do you need to know?

traquair-vats
I took this photo of the brewery when I visited Traquair House around 1994.

Filed Under: Beers, Breweries, News Tagged With: Announcements, Press Release, Scotland

Schlafly, Texas Ranger

February 10, 2012 By Jay Brooks

schlafly
If this hilarious video for the annual The Repeal of Prohibition Beer Festival doesn’t make you want to attend, I don’t know what else would. The festival will be held at Schlafly Bottleworks in St. Louis, Missouri on Saturday, April 14th, 2012 from noon until 5:00 p.m.

Filed Under: Breweries, Just For Fun, News, Politics & Law Tagged With: Announcements, Beer Festivals, Humor, Missouri, Video

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