Brookston Beer Bulletin

Jay R. Brooks on Beer

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New Belgium Frambozen Brown is Back

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New Belgium Brewing‘s tasty Frambozen Raspberry Brown Ale has been released for the holidays again this year, and will be available in select markets until the end of the year. At previous Celebrator tastings, we’ve given it high marks. Last year we described as:

Strong raspberry fruit aroma with red tinged amber color. Rich tart raspberry flavor with good hop presence that nicely balances. Effervescent creaminess and a lingering finish.

And in 2004:

Sweet fruity berry nose and reddish-amber color with a tan head. Great sweet fruit flavor with nice balance and a clean finish.

I always felt the brown ale sweetened slightly with fruit works very well. It’s a nice twist on Belgian lambics, a mix of the idea of those beers with the caramel, often nutty, flavors of a brown ale. I’m looking forward to seeing these samples in the mailbox.

And how about this great quote they included in the sale sheet, from Stephen Beaumont, writing in Esquire.

“More and more American men are downing big, bold, ungirly fruit beers. Typical is the seasonal Frambozen from new belgium Brewing Company, a raspberry brown ale made for Colorado winters, with a massive taste and a face-slapping 6.3% (this year it’s 7%) alcohol.”

From the press release:

Experiencing Frambozen begins with the aroma of fresh red raspberries, followed by the ripe seductiveness of a fruity brown ale with depth and delicate notes. Frambozen, New Belgium’s traditional winter seasonal, is inspired by the Framboise beers of Belgium, where the use of raspberries as a beer adjunct outdates the universal acceptance of hops.

Frambozen is deep ruby in color, with flavors just as rich. With the fruit as the integral ingredient, its name is derived from the Flemish word for raspberries. Every year, New Belgium sends delegates to Salem, Oregon to oversee the process of turning freshly picked berries from northern Washington into a pure juice that is loaded into oxygen-free CO2 tanker trucks that make the journey back to Colorado. The end result is a delicious, complex beer that is delivered on time to complement holiday meals.

“We have made a conscious decision to process the raspberries into a single strength, straight juice with nothing added,” said Bill Hepp, a brewer with New Belgium who takes the journey to Oregon annually. “As a pure juice, it is a whole food, with no taste or aroma lost in the concentration stage, which ultimately makes the beer that much better.”

Frambozen is available in certain New Belgium markets now through the beginning of the New Year.

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Oaked Arrogant Bastard Now in Six-Packs

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Beginning next Monday, October 30, an Arrogant Bastard Ale that uses American Oak Chips will hit the stores. This is the third year now that Stone Brewing has made available this oaked version of their popular Arrogant Bastard. And this year, Oaked Arrogant Bastard will be available for the first time in 12-oz, bottles sold in six-packs.

From the press release:

This year the OAKED is determined to make its presence known even more. How? By fitting in your hand. This year we’ve crammed, forced, shoved and cajoled the OAKED Arrogant Bastard Ale into itty bitty tiny little 12oz bottles. It did not go willingly. Some Stone peeps got hurt. More emotionally, than physically, but it was definitely both. This means that six packs of OAKED Arrogant Bastard Ale are ready and they’ll begin hitting store shelves along side the Double Bastard Ale on Monday, October 30th.

Be cautious. As always. Neither the OAKED Arrogant Bastard Ale, nor the Double Bastard Ale like being bottled up. The OAKED is feeling especially put out about the whole experience, so it is suggested that you either be extraordinarily polite to it (which we’ve been told doesn’t work all that well…dunno…we’ve never tried that route ourselves), or move in with equal or greater arrogance to keep the beer in check. Good luck whichever approach you choose. You will need it.

Oaked Arrogant Bastard, now available in six-packs.

Elysian Pumpkin Beer Festivals Announced

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All throughout the Seattle area, Elysian Brewing will be doing more to promote pumpkin beer than any other brewery in history, or as they put it, “where [they] boldly go where no other brewery has gone before.” At the 2nd Annual Great Pumpkin Beer Festival, they will have ten pumpkin beers available at each of their three locations, some of which sound positively spooky.
 

THE BEER LINEUP:

From Elysian:

  • Night Owl Pumpkin Ale
  • The Great Pumpkin Imperial Ale
  • Dark o’ the Moon Pumpkin Stout
  • Purple Pumpkineater Lavender Saison
  • Kürbitinus-Pumpkindunkelhefeweizenbock
  • Portergeist-Smoked porter with pumpkin
  • Steamy Hollow California Common Pumpkin Beer

Guest Beers:

  • Dogfish Head Punkin
  • Rock Bottom Seattle Punk’in (Cap. Hill & Fields only)
  • Big Time Hop Goblin
  • Snoqualmie Extra Special Butternut (Elysian-Cap. Hill only)

Here are the details for each event:

Elysian: Capitol Hill
1221 E Pike 206-860-1920
Saturday, October 21st, 12 noon – 10pm

Elysian Fields
542 1st Ave S 206-382-4498
Saturday, October 28th, 12 noon – 10 pm

Elysian: TangleTown
2106 N 55th 206-547-5929
Monday, October 23rd through Friday, October 27th

Here is more information from the press release:

Sampler Trays, Pumpkin Carving and (drum roll please), the tapping of the pumpkin conditioned pumpkin beer (at 4pm).

Once again we have filled pumpkins with beer (this year it is the Portergeist) to go through a secondary fermentation in the pumpkin. We will tap the pumpkins with traditional English cask taps at 4pm on Saturday Oct 21st & Saturday Oct 28th

Pumpkin Carving starting at Noon.
Pumpkins will be available on a first come/first serve basis. There will be awards for the best pumpkin carving.

Stoudt’s Seasonals … and More

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Stoudt’s Brewing of Adamstown, Pennsylvania has announced expansion plans. According to their press release, at the end of the year they will increase the size of their fermentation cellar by 25%.

And by the holiday season, 750 ml cork finished bottles will return with the release of two styles. Fat Dog Imperial Oatmeal Stout and Old Abominable Barleywine, both aged in whiskey barrels, will be available at the brewery.

Also, Stoudt’s holiday seasonal this year will be Chocolate Nut Brown Winter Ale. “This cocoa infused, highly aromatic brew will be tapped in November.”

 

Stoudt’s Brewery in Adamstown, Pennsylvania

New Binding Website

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The Binding Brauerei Group announced today a new website for the U.S. market has been launched. The Binding Group, known as the Radeberger Group in their native Germany, owns several beer brands and imports at least five of them to the United States: Radeberger, Clausthaler, DAB, Krusovice and Tucher.

Radeberger Pilsner is a world class pilsner and brewed in the town of Radeberg, just outside Dresden. The brewery itself is beautiful as is the surrounding area of what was once part of East Germany. If you get a chance to visit Dresden and Radeberg, I highly recommend it. Be sure to order the unfiltered version of their pilsner, a Zwickel, available exclusively at the brewery. It’s wonderful. Radeberger was recently featured as the beer in the sophomoric film Beerfest, which is a shame because the beer is so much better than their association with the film might otherwise imply.

Pairing Beer and … Jerky?

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I’m always looking for examples and ideas that promote food with better beer, so when I saw the headline to a press release entitled “Say Goodbye to Wine and Cheese Parties” I was understandably intrigued. Then there was the first paragraph, which included the sentence: “it’s time to say goodbye to the ubiquitous, tired, wine and cheese party.” Amen. I couldn’t agree more. Wine doesn’t work well with cheese, as most honest sommeliers will admit, but the pairing has certainly helped wine’s image along nicely. Too bad it simply isn’t true that they go together. Beer, on the other hand, has been shown to pair up extremely well with cheese. The Trappist monks of Scourmont Abbey, who brew Chimay, also make cheeses that are perfect with their beers.

But this press release isn’t about anything quite so high-minded. It’s about beef jerky, of all things. Now I’m not opposed to jerky per se, but it’s not exactly the gourmet food to lift beer out of the tailgating food doldrums. Plus, the ad campaign surrounding this press release involves Sasquatch (a.k.a. Bigfoot) and his love of all things jerky. Not surprisingly, it has all the subtlety of a beer commercial on television. The company is Jack Links and they’ve even set up a MySpace page for their Sasquatch.

From the press release:

Move over wine and cheese, now there’s beer and jerky. A fun feast can be on the table in just five minutes using delicious, high-protein snacks from Jack Link’s® Beef Jerky. Made from the finest cuts of meat, in a variety of flavors and textures to satisfy even the most discerning palate, today’s jerky is packaged in shelf-stable, stay-fresh, re-sealable packages so they are always at the ready should unexpected guests arrive. Keep several types of chilled beers, lagers, micro-brews and ales on hand and you’re prepared for any spur-of-the-moment party.

“Along with America’s growing appreciation for the flavor and body of today’s micro-brews, ales and lagers, is the quest for the best foods to go with them,” says Damian McConn, certified brewing chemist. “We’ve paired varieties of beer with the savory flavors of Jack Link’s Beef Jerky. The orchestration of balance between the hop bitterness and malt sweetness is carefully matched with the unique flavor profiles of jerky for the perfect party taste combinations.”

Hmm. Maybe, but surely there are better meat and beer combinations. I must confess I did have some salmon jerky the last night of GABF that Geoff Larsen, who owns Alaskan Brewing, brought down with him. Unfortunately, I didn’t have any of his terrific Smoked Porter to wash it down. So while I can’t really disagree that jerky probably does work with beer, it’s hard to swallow the way the press release is talking about jerky as if it were filet mignon. But okay, I’ll play along. Here are their recommendations. What do you think?
 

Beer and Jack Link’s Jerky: Six Quick Party Pairings

Barbecue Bliss: Barbeque beef jerky and full-flavored, dry stout. For a big, full-bodied blast of flavor, nothing beats the combination of beer n’ barbecue — forget the grill — just tear open a few bags of ready-to-eat, authentic jerky. Whether it’s the naturally smoked, slow-cooked goodness of Jack Link’s KC Masterpiece® Beef Jerky, KC Masterpiece Pork Tender Cuts or Hickory Smoked Beef Jerky, the grill has met its match. “This is a strongly flavored jerky with multiple dimensions, so I recommend a fairly complex, rich beer with some of the characteristics of the barbecue,” says McConn. “A full- flavored dry stout with a good body works best. The burnt, roasted notes of the stout provide the flavor to accompany the barbecue taste.”

Taste of the South: Spicy beef jerky and U.S. India Pale Ale. When you’ve got a hankerin’ for hot, sultry flavors, bring out the taste of the South with spicy meat snacks and thirst-quenching lagers and ales. Set your friends’ taste buds aflame with bowls of Jack Link’s Louisiana Hot Sauce Beef Jerky or Jalapeno Carne Seca Beef Jerky, both seasoned with flavor-filled spices, gently mesquite smoked and slow-cooked for the savory goodness you expect from authentic jerky. Spice up the party with a sample of flavorful Chicken Fajita Tender Cuts or Jack Link’s Sweet & Hot Beef Jerky. “Spicy jerky pairs well with a very hoppy U.S. India Pale Ale,” says McConn. “The hops, along with the higher alcohol, tame the heat, while the big malt profile of the beer matches the flavor of the beef. Hot, spicy flavors require big, hoppy beers.”

Taste of the Orient: Teriyaki jerky and German Kolsch or U.S. Golden Ale. If the tempting taste of teriyaki beckons you to the table, enhance the experience with a traditional German Kolsch-style beer or American Golden Ale. “The low hopping of these style beers allows the aroma of the teriyaki to remain present, while the fuller body complements the flavor of the beer,” says McConn. “Avoid overly hoppy or malty beers with this flavor of jerky.”

Steak House Supreme: Steak jerky and ESB (Extra Special Bitter) beer. Steak and beer: it’s the supreme combination. Now, you can create an authentic steakhouse experience on a moment’s notice with Jack Link’s A.1.® Steak Sauce Beef Jerky, A.1. Steak Sauce Beef Steak Nuggets or Jack Link’s® Prime Rib Tender Cuts paired with bold-flavored beers and ales. “I recommend an ESB style of beer. With the bitterness of the beer, you will encounter fruity, hoppy notes that complement the savory nature of the jerky,” says McConn. “A German-style ale works well with this flavor pairing also.”

Taste of Home: Ham or turkey jerky & doppel bock or medium-bodied lager. Who can resist the down-home flavor of tender roasted turkey or perhaps baked ham glazed with maple and brown sugar? You can evoke memories of these popular home-cooked meals in five minutes using Jack Link’s Turkey Jerky, Jack Link’s Maple & Brown Sugar Ham Jerky or Maple & Brown Sugar Pork Tender Cuts. “These pair wonderfully with the rich, full-bodied traits of a doppel bock,” says McConn. “The slight caramel notes of the bock pair well with the sweetness of the jerky, while the maltier, sweeter notes of the beer contrast the savory nature of the ham. I recommend a medium-bodied lager such as an Oktoberfest or marzen-style beer; these beers are brewed with spicier German hops that work well with pork and ham dishes.”

Pick a Pepper Party: Peppered jerky & English ale or English India pale ale. Pick a package of peppered jerky to perk up your next party. Let your guests pick their favorite from meat snack varieties such as Jack Link’s Peppered Beef Jerky or Peppered Steak Nuggets, both naturally smoked with mesquite and seasoned with a unique blend of peppercorns and robust spices. Or, think outside the pepper shaker and try Jack Link’s Pepperoni Jerky, a zesty treat loaded with all the flavor of authentic Italian sausage and the genuine goodness of beef jerky. “This jerky pairs well with English-style ale or English India pale ale,” says McConn. “The assertive presence of the hops helps balance the spiciness of the pepper, especially at the finish. These are both full-bodied beers that hold up well to the flavor of the beef while the fruity, spicy hops complement the peppery overtones.”

Anhesuer-Busch Takes Over Marketing & Sales of Kirin

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Anheuser-Busch and Japan’s Kirin Brewery annnounced today that their alliance will be enlarged to include marketing and sales of Kirin beers in the United States. Currently, A-B contract brews all Kirin beers for the domestic market at its Los Angeles brewery. That relationship began ten years ago and included distribution, as well, through A-B’s network of 600 wholesalers. Since 1993, Kirin has been contract brewing Budweiser in Japan for the Japanese market.

August A. Busch IV, president of Anheuser-Busch, was quoted as saying. “American consumers have a great interest in high-end Asian cuisine and culture, including Asian beer.”

Now that’s high-end, klassy with a “k.” Anybody want to venture a guess as to how she’s holding that glass? It looks like it’s glued to her hand or was done with Photoshop.
 

Busch continued. “We are aggressively expanding our range of high-end beers to meet the diverse needs of our consumers. The Kirin beers are of the highest quality and have enormous potential, as the Asian influence is rapidly growing. This new agreement enhances a truly global relationship between our two companies. Now, we also share a deeper commitment to each other’s success.”

But the big three Japanese breweries — Asahi, Kirin and Sapporo — are experiencing the same loss of market share the big U.S. brewers are, and for much the same reasons. Japan’s consumers, mirroring their American counterparts, are demanding more flavorful beers. But at the same time, economic difficulties have led to price wars with so many customers shopping on price alone.

This in turn has led to the rise of cheaper beers made with grains other than barley. Because of oppressive taxes on beer in which over a third of a beer’s cost goes to the government, brewers have been making alternative brews using less than 67% malt by using rice, corn or even soybeans as substitutes. These beers can be sold for half of the all-malt beers. But as for taste, most say you get what you pay for. Long term, this is potentially very damaging to the industry.

As for Kirin’s story, American businessman William Copeland and German brewmaster Herman Heckard founded the Spring Valley Brewery outside Tokyo in 1870. For luck they put a “Kirin” on the label. A “Kirin” (Qilin in Chinese) is a mythical beast that is generally considered a sign of good luck. Though it was not necessarily lucky for the Spring Valley Brewery, which closed in 1884 and became the Japan Brewery Co. a year later under new owners from Yokohama. In 1907, the Mitsubishi family bought the brewery, renaming it the Kirin Brewery. Kirin is currently the best selling beer in Japan.

Chateau Jiahu from Dogfish Head

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There’s another new beer coming out from Dogfish Head. Sam Calagione’s latest creation is Chateau Jiahu, which is based on an ancient beverage discovered in a pottery jar “in the Neolithic villiage of Jiahu, in Henan province, Northern China.” Approximately 9,000 years old, the concoction was a fermented drink made with rice, honey and fruit. Dogfish Head again worked with Dr. Patrick McGovern, a molecular archeologist at the University of Pennsylvania to faithfully recreate — as far as possible — this ancient beverage.

Dogfish Head explains the process they used:

In keeping with historic evidence, Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degredation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank.

A very limited number of 750 ml bottles are being produced and should be in stores early next month. Artist Tara McPherson (who also did the label for Fort) did a beautiful label for this beer.

jiahu-dogfish-head

Denver Beer Dinner Announced

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Great Divide Brewing, Oskar Blues Brewery and Duo Restaurant, have an announced two beer dinners to be held at the restaurant in Denver, Colorado on Wednesday, September 13, the first at 6:30 p.m. and the second at 8:30 p.m. The dinner will be four courses paired with 4 Colorado beers. The cost is $35 per person. For reservations, call 303.477.4141

From the press release:

Colorado has some of the best beers in the world so let’s drink them! Great Divide Brewing Company is teaming up with Duo Restaurant and Oskar Blues Brewery to offer a fun & delicious evening. Enjoy a four course specially created menu paired with four different beers. Meet the brewers and learn how to pair fantastic food with great beer. This evening is sure to be full of fun, laughter, and plenty of little brewery give aways so bring a crowd or have a fun date night.

9.13

Denver Beer Dinner

Duo Restaurant, 2413 West 32nd Avenue, Denver, Colorado
303.477.4141 [ website ]

Craft Beer Up 11% for First Half of 2006!

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It’s been exactly ten years since the craft beer industry has seen double-digit growth. Back in the heady days of 1996 it seemed like a new brewery was opening every week. But that came to a screeching halt and things calmed down, the media turned its attention to the next big thing, and brewers got on with the job of making great beer.

Then a curious thing happened several years ago. Slowly but surely the craft beer numbers began to rise. Slowly at first, but more importantly it was happening consistently year after year. Now more great news today. So far in the first half of this year, craft beer sold looks to be 11% over the same period last year.

Said Paul Gatza, Director of the Brewers Association professional division, in a press release today. “The rate of growth in the craft beer segment appears to be accelerating. This is the third straight year we’ve seen an increase in the craft beer growth rate.”

Also from the press release:

The current surge in growth comes on top of strong performance by the nation‚s small, independent and traditional brewers over the last two years. In 2004, the volume of craft beer sold increased by 7 percent and in 2005 it rose by 9 percent.

“This growth represents strong performance by established craft brewers over several years,” said Ray Daniels, Director of Craft Beer Marketing for the Brewers Association. “Unlike the early days of our industry, newly founded breweries do not add significantly to industry-wide production.”

“The current trend in craft beer sales increases demonstrates a growing consumer preference for the diverse and flavorful beers made by craft brewers,” said Gatza.

Now that puts a smile on my face.