Thursday, January 29, 2015

Squatters Fifth Element Farmhouse Ale

I'm going to kick this one off by giving a little lesson on an off-flavor called diacetyl. Off-flavors are presented as an undesirable, unfortunate development of beer, but are actually acceptable to a certain extent in some beer styles. Diacetyl is a natural by-product of fermentation best described as butter or butterscotch. It may destroy the flavor profile of some beers, but enhance that of a few others.


Squatters Fifth Element Farmhouse Ale

BG Poured from a 25 fl oz (750 ml) bottle into a stemmed tulip, 8% ABV, Bottled “12/14”

A Straw in color with two fingers of quickly dissipating, white cotton head. It settles down to a thin blanket of bubbles. Hardly any lacing. This beer is very clear on the first pour, but secondary and tertiary pours look more and more cloudy with yeast. Looks refreshing! 

A Tart Granny Smith apples, spicy phenols, a little funk, jolly ranchers, golden hay

T Very cider-like, popcorn jelly bellys, chardonnay-like, tart, oaky, light brett, like biting into a mushy apple, tons and tons of diacetyl on the finish

M Med-high carbonation, slick from the diacetyl, tingly from the carbonation

A Diacetyl, diacetyl, diacetyl, hint of apples

C This beer represents movie theatre snacks in a glass. You start off with some jujubes, jam a handful of popcorn that has been generously doused with artificial butter into your mouth, and wash it all down with a cherry pepsi. I’m sure this is someone's cup of tea, but it surely isn’t mine. I’m not repulsed, nor am I enticed. I simply am content without this beer, which is a shame considering it’s a premium, limited release. Perhaps my expectations were set a bit too high? 

FP I double doggie dare you to sneak this 750 ml bottle into a movie theatre and enjoy with your super sugary and/or salty movie snacks. Bonus points if you don’t get caught. Seriously, pair this with anything you would eat in a room where one of the walls is a projector screen.

I looked up tasting notes on this beer, and it seems no one else picked up on the diacetyl detail. Sooo, I'm wondering if, perhaps, I have an infected bottle? This is one of the problems I come across as I study alone. It could just be me. Anyone else pick up some diacetyl???

Wednesday, January 28, 2015

Sierra Nevada Harvest Wild Hop IPA

Ok, I'm not studying IPAs this week, but that doesn't mean I can't enjoy one!


Sierra Nevada Harvest Wild Hop IPA with Neomexicanus Hops

BG Poured from a 655ml (1pt 8 fl oz) bottle into a stemmed tulip, 6.5% ABV, packaged 11/10/14, marked as a 100-day IPA, consumed 79 days past the packaged date

A Gold to light amber in color with 1.5 fingers of rocky white head. It’s very clear, and lacing is abundant and beautiful. 

A Green grass, light tropical fruit, bread crust, piney hops, sweet cereal grains

T Woah, this has a twangy, funky hop character. It’s usually a yeast derived flavor, but it’s very clearly coming from the hops. It’s similar to the slightly tart, funk you would find in a saison. Super grassy, dried hay, very earthy, a touch of raw honey, a little malt sweetness on the finish.

M Slightly creamy, medium carbonation

A Funk, assertive hop bitterness

C I would almost call this a Belgian IPA because of the funky flavors, but it’s 100% wild American hops that make this brew so unique! This is for sure my favorite of the Sierra Nevada Harvest series. It’s like rolling up a meadow burrito style and making a beer out of it. Delicious!

FP Corn nuts. Spicy teriyaki chicken over white rice with broccoli and baby corn. Carrot cake with rich, cream cheese icing. 

It seems I've only been able to try anything from this series after it has been around for about 71-80 days. I'd love to taste the 2015 series a bit fresher, UDABC! *cough* *cough* *fingers crossed*

Monday, January 26, 2015

No Style Left Behind - Week 2

Two weeks down of intensive beer style study! Wooo! This past week, I studied Vienna Lager, Märzen/Oktoberfest, Munich Dunkel, and Schwarzbier. The examples I was able to find for these are Samuel Adams Boston Lager, Gordon Biersch Märzen, Ayinger Altbairisch Dunkel, and Squatters Black Forest, respectively. I've been a bit surprised, while looking up some of the most popular examples of a style, to find beers like Sam Adams Boston Lager and Negro Modelo fall under the category of Vienna Lager. Given, those are different interpretations of the same style, I found it quite interesting! 

One of my favorite parts about studying beer styles is looking up the history of how each style came into existence. It gives roots and meaning to something I formerly had no connection to. When I'm able to link heritage to the brew in my glass, it becomes a whole lot more than something bubbly that gets me buzzed. As if drinking beer wasn't enough to keep this method of study interesting, this history stuff sure keeps me hooked! 

Here's an example of what I put together as a study guide for myself for each style:

Märzen/Oktoberfest

SRM: 7-14 Gold to Amber
C: Dark gold to deep orange-red
IBU: 20-28
PB: Moderate
ABV: 4.8-5.7%
OG: 1.050-1.057
FG: 1.012-1.016
Examples: Ayinger Oktoberfest-Märzen, Paulaner Oktoberfest, Hofbräu Oktoberfest
Ingredients: German Vienna malt backbone, some Munich, Pils, and crystal malt, all of which are of the highest quality two-row. Continental hops, somewhat alkaline water with significant carbonate content, decoction mash helps the rich malt profile
Aroma: Rich German malt, moderate toasted malt, No: hop aroma, fruity esters, diacetyl, caramel aroma
Flavor: Malty sweet with a dry finish, complex malt character (sometimes toasty) with moderate hop bitterness and little to no Noble hop flavor. Caramel or roasted flavors are inappropriate. No diacetyl or fruity esters.
Mouthfeel: Med body, creamy texture, med carb, smooth, no cloying finish
Region: Münich, Germany
History: Traditionally brewed in the spring (March) at the end of the traditional brewing season, and stored in caves/cellars through the summer. It is served throughout the late spring and summer, and come October, must be completely consumed so the casks may be used for beer created from the fall harvest. This rush to consume the remaining casks of Märzen beer resulted in a version of Oktoberfest as early as the 15th century. The transformation of Oktoberfest into what we know it as today occurred on October 12th, 1810 for the marriage of Bavarian King Ludwig I and Queen Therese of Saxony-Hildburghausen.  Only breweries within the city limits of Münich may call their beer “Oktoberfest”, and these are also the only breweries able to participate at the yearly Münich Oktoberfest.
Overall: Soft, complex, elegant, but not cloying malt character. Smooth, clean, and rather rich. Like a Vienna Lager but lighter in color, with more malt character and alcohol.

Thursday, January 22, 2015

Spaten Premium Lager (Munich Helles)

It's such a shame that beer is still being sold in green glass bottles when there is hard evidence of how UV rays from sunlight or even florescent light bulbs in supermarkets can easily cause beer to skunk. It's even more appalling how clear glass is still used for growlers or even beer bottles (I'm looking at you, Corona!). I understand some breweries are compelled to stick with tradition, but science is knocking at the door, and wants all the breweries to make better business decisions! Please, my friends, go green for the environment and such, but keep that color away from my beer. 



BG Poured from a 12 fl oz (355ml) green glass bottle into a stemmed tulip, 5.2% ABV, Bottled 09/09/14 at 9:16AM

A Straw to light gold in color with hardly any head. A tiny splotch of white suds rests in its place. Completely clear. No lacing.

A Skunk dominates the nose, bread dough, floral and spicy hops, a little bit of diacetyl, there's a certain bready sweetness

T Gentle doughy malt, very light hop bitterness for balance, a touch of malt sweetness

M Med-light carbonation, light body

A Pizza dough with a hint of spicy hops for balance

C This is about as gentle a pilsner you can get before you branch into American pilsners. If only they would drop the green glass and join the brown bottle-utilizing 21st century, the aroma might stand a chance at being pleasant. It’s still quite nice to sample the original Munich Helles. One day, I’ll get myself over there to experience one before sunlight spoils it.

FP Pepperoni pizza with red pepper flakes and plenty of parmesan. Fresh baked honey wheat bread with pads of melting butter. Handfuls of Total cereal, no milk.

Wednesday, January 21, 2015

Deschutes Jubelale

I don't know why it's popular, especially in the cooler months, for seasonal beer to be pumped full of artificial-tasting fruit or other sticky-sweet flavors. That's not beer. They do, however, cause the beer-tasting seasonal beers to be shrouded in a sort of heavenly light. You know, the same kind that shines when you find your lost phone underneath the driver's seat or when little puppies are born. That's how I felt the first time I tried this...


Deschutes Jubelale Festive Winter Ale

BG Poured from a 12 fl oz (355 ml) bottle into a stemmed tulip, 6.7% ABV, Best By 05/18/15

A Ruby in color with two fingers of dense, persistent head. Lovely blankets of teeny-tiny bubbles cling to the glass as the foam gradually dissipates. This is a gorgeous looking beer!

A Cherry wood, sticky red apple lollipops, walnut raisin bread, hints of tropical fruit from the hops

T Dark bread, tart black cherries, earthy hops, nutty, woody, roasty, spice

M Creamy until a slightly chalky finish, med-light carbonation, very similar to that of a stout

A Earthy hop bitterness, cherry pits

C Let this beer warm up a bit, and you've got yourself a festive winter ale that acts like a stout. The roasty characters along with the creaminess is very pleasing in a lighter style beer (lighter than a stout, that is)! This is the best winter ale I’ve been able to get my hands on this winter, hands down… no wait, hands holding beer! Yeah. And can I just say the artwork is super adorable? I must make that little floppy-eared dog mine. Deschutes is solid. They've never done me wrong!

FP Cherry pie with espresso mousse. Turkey burger with sharp cheddar, applewood smoked bacon, and smoky BBQ. Bloomin onion with tangy ranch and chipotle dipping sauces.

Tuesday, January 20, 2015

Beer Style Studies and Pilsner Urquell

For those of you just tuning in, I've been studying for the Certified Cicerone exam since I passed the first level this past summer. I decided a year of study should be ample time to prepare, making the summer of 2015 my target for the test. We're almost a month into the new year, and there's no better time than now to triple check the syllabus and make sure all my bases are covered. A big chunk of the test involves knowing beer styles, about 69 of them, inside and out. To insure I've covered each one, I've made a study schedule for myself. I call it...

No Style Left Behind

Haha! Every serious study project deserves a corny name. Each week I'll take on 3-5 styles, and use any resource available to study them in-depth. This includes hunting down the best representation of each style I can find, and taking tasting notes on them. 

This past week (01/12-01/18) I studied Bohemian Pilsner, German Pilsner, and Munich Helles. My tasting examples were Pilsner Urquell, Red Rock Fröhlich Pilsner, and Spaten Lager, respectively. I won't put up my notes for all three right now, but here's my thoughts on the original pilsner. 


BG Poured from an 11.2 fl oz (330 ml) brown glass bottle into a pilsner glass, 4.4% ABV, Enjoy By 04/16/15

A Straw to light gold in color with one finger of dense white head. Super clear. Looks very refreshing! Lacing rings the glass as I sip.

A Bready malt notes, herby hops, a little skunk 

T Crisp, white bread, spicy hops, dry finish, a little buttery (diacetyl), 

M Med-light body, medium carbonation, a tiny bit slick from the diacetyl 

A A touch of lingering bitterness, pita bread

C Man oh man. It’s no wonder this beer has been going strong since 1842! It's a perfect example that less is more. There's beauty in uncomplicated beer that features only a few high quality ingredients. There's nothing for off flavors to hide behind (high alcohol, complex or intense flavors, adjuncts or additives). When brewed and stored properly, you're left with a clean, crisp, classy beer. It won't grab your attention like a barleywine or double IPA, but if you take your time and experience the simplicity, I think you'll be quite impressed. 

FP Soft pretzel with plenty of salt, no dipping sauce. Bitter greens salad with carrots, broccoli, grilled chicken and a light rosemary vinaigrette. Pizzelle cookies. 

This beer set the bar for what is now the most copied beer in the world. Germans created their own version of pilsner, and brought the style with them to America. The style managed to live through the hardships of the Prohibition and two World Wars, but came out on the other side as a watered down version of the pilsner we know today as Budweiser, Miller, and Coors. It’s because of the widespread success of the big three that a beer like Pilsner Urquell is often pushed to the wayside as another bottle of yellow, fizzy stuff we drink while watching football. Do not be fooled, my friends. This beer is the true embodiment of crisp, unadulterated refreshment without the Superbowl commercials and adjuncts.

Wednesday, January 14, 2015

Red Rock Griswald's Holiday Ale

One of my favorite ways to taste a beer is when I know as little about it as possible. This keeps me from being biased, and allows me to make an honest judgement. If I had the option, I would drink most beer after it has been poured into the glass, without seeing the bottle until I was ready. If I know which beer I'm drinking, I've already started making judgments about the style and brewery. Before I've even opened the bottle, I've got an idea of what it will taste and smell like. I know that I'm looking for different hop characters (piney, floral, resinous, herbal, spicy) in an IPA, or dark malty notes (chocolate, coffee, roasty, toasty, burnt) in a Russian imperial stout. It's wonderful knowing what you're getting into, but I'd love to have that sense of mystery I felt before I had my first Belgian sour. 

Nostalgia aside, I'm happy and grateful to know what I know through reading, conversing, and experience. One of the pleasures of working at a brewery is being able to frequently sample the goods. (It's almost all of the pleasure, really!) I've had the chance to become very familiar with most of our brews, and have decided to pay homage to one we recently tucked away until the next holiday season. My Christmas tree is still up, so what the hey! Let's get festive!


Red Rock Griswald’s Holiday Ale

BG Poured from a 1 pt 0.9 fl oz (500ml) bottle into a Red Rock branded stemmed tulip, 8.5% ABV, Strangely there is no bottling date. I know there were two batches (one bottled late October, one bottled early December), and believe this is from the second batch. 

A Gold in color and very clear. One finger of white, quickly disappearing foam rests on top, settling into a rainbowy film. 

A Sweet gingerbread, cinnamon, brown sugar, clove, the lightest touch of floral hops

T Loads of gingerbread and cinnamon dusted Irish potato candy, not nearly as sweet as expected, malty biscotti rides the middle of the palate, and it finishes dry with gentle orange peel

M Light bodied, medium carbonation 

A Orange peel with a little bit of astringency from the pith, an old fashioned cocktail

C Yes, it's that Griswold, but spelled with an "a" to avoid copyright infringement! ;) I’ve had this several times since early November, and can say for certain that the different spices have taken turns as the dominant flavor over time. I remember the orange peel taking the spotlight a few weeks ago, but now it seems ginger is taking center stage. Either way, it’s quite tasty and very Christmas-oriented. My favorite thing about this holiday ale is that the sugar presence isn’t overwhelmingly nauseating. Instead, there’s an appropriate amount of balanced sweetness. This ale lets the spices do the talking, not the sucrose.

FP Fresh baked apple pie with a caramel drizzle and coffee ice cream. Thanksgiving leftovers sandwich with (turkey, stuffing, gravy, bacon, cranberry relish). Buttery, salty movie theatre popcorn.

If anyone wants to catch this brew before it's gone until next October, some of the liquor stores in Utah still have some (The Red Rock Beer Store is out!). Just go to the UDABC website, and use the "Locate A Product" feature to find out where and how many.

Saturday, January 10, 2015

Sierra Nevada Ovila Belgian Style Abbey Quad

I feel that the most common drinking style in the US (thanks to the big three) is geared toward mass consumption of low-alcohol, very lightly flavored, yellow suds. But with the craft beer scene on the rise, I am happy to see American breweries push out some beer more appropriate for sipping and savoring than sessioning and shotgunning. Don't get me wrong, there's a time and a place for everything. It just so happens that tonight is the time for a serious sipper. Just because.


BG Poured from a 12.7 fl oz cork & cage bottle into a stemmed tulip, 10.2% ABV, Packaged 11/26/14, Brewed with plums grown at the Abbey of New Clairvaux

A Charcoal in color with gorgeous garnet highlights. One finger of modest beige head fluffs up and quickly dies down to a soapy film. The film creates a rather decorative design that changes like clouds passing by. The beer seemed to pour without any yeast sediment. But it’s also black as night, so good luck seeing anything in there.



A Dark fruit, a little sour, purple skittles, sugar plums, molasses, Christmas, very light floral hops, saltine crackers, tart dried citrus candy, spicy phenols

T I think I just took a bite out of a fermented dinosaur plum. This beer is very heavy on the front, making the flavors almost indistinguishable from one another at first, and smacks you on the finish with booze and gumdrops. Dark fruit, tart cherries, caramel malt, spicy yeast, a touch of earthy hops, cashews

M Slick in the mouth, very coating, viscous, A bit of boozy burn on the throat

A Plum pits, honey roasted cashews

C Oh man. This is an intense beer! It has been probably 4 or 5 years since I’ve had a Belgian Quad (Quadruple). They’re a lot like a barleywine, but with Belgian yeast flavors and much less hops. This is a great winter sipper. There’s a ton of sugary sweet plum and hearty malt flavors. I prefer to drink beers like this without food, but rich, salty dishes would pair nicely, as well as lightly sweet deserts. 

FP Rare kangaroo with plum sauce and mashed sweet potato. Grilled salmon with cilantro basmati rice and grilled asparagus. NY cheesecake with a berry drizzle.

Thursday, January 8, 2015

Brew #3 and Lagunitas Brown Shugga

Yesterday, I brewed my third batch of beer - a chocolate orange porter! I used fresh orange zest and Hershey's unsweetened cocoa powder. Mmmmm!!


My biggest concern is that my extraction was incredibly low, only 47%, and that might affect the balance of the beer. It smelled incredible, though! We'll see how that turns out in a few weeks. My last batch, a nut brown, is ready for a first taste this Sunday. I'm excited! And I haven't touched my first batch in a while. I'm curious to see how that's been aging, too.

Speaking of desert beers, here's a lil sumpin sumpin sweet!



Lagunitas Brown Shugga’ Sweet Release

BG Poured from a 12 fl oz (355ml) bottle into a stemmed tulip, 9.9% ABV, Bottled 328 3 (Julian Date Code = 11/24/14), OG: 1.100, IBU: 51.1


A Copperish-amber in color with three fingers of dense, khaki foam. When that head finally sinks down, a gorgeous mosaic of lacing clings in its place. Very brilliant.


A Milk chocolate and piney hops share the spotlight on my first sniff. It smells like a delicious treat found deep in the depths of the Willy Wonka Chocolate Factory, yet to be discovered. As I swirl, more of those piney hop notes come forward, but there’s a hearty malt backbone there, too. Tree bark, malted milk balls. It doesn’t smell intensely sweet, but I can’t help but feel like I’m in a pine tree-filled candy store.


T Resinous, woah… I’m waiting and waiting for this brown sugar part to hit, and BAM! A brown sugar bomb drops mid-palate and crashes on through with a splash of herbal, almost minty hops. Dark honey, pecans, so much caramelly brown sugar, it becomes a little cloying as I continue to drink. Hops are not just along for the ride here. They feature themselves almost as prominently as the sweet malt, and thankfully so.


M There’s a spearmint-like refreshing quality, and a sugar-syrupy coating on the mouth


A Sticky sweet caramelized sugar, toasted cereal grains


C This is definitely a dessert beer. There’s a ton going on here, and your palate will be exhausted after one glass. It’s tasty, but loud. I totally wasn’t expecting the amount of hops this brew packs. As I drank, I realized how necessary it was to balance out this sugar bomb. I also very much enjoyed the hoppy, minty character. This beer is a great example of two extremes, the malt and hops, living in harmony. In fact, these two do a great job of distracting you from the 9.9% ABV.


FP Pecan pie with a scoop of vanilla bean ice cream. Roast chicken with au gratin potatoes and broccolini. White cheddar popcorn.

Sunday, January 4, 2015

Beer & Food Pairing 101

Welcome to the wonderful world of pairing beer and food! It can be an overwhelming place for those of you new to the art, but fear not! I am here to give you a few pointers on how to heighten your next beer-with-food experience. If you're reading this right now, I'm willing to bet you enjoy beer, and probably food as well. Good! But before we start pairing the two, let's lay down a few ground rules.

Know the flavor profile. Is it spicy? Sweet? Acidic? Does it have roasty flavors? Is it bitter? Were any notable seasonings added? All of these characteristics can be exhibited by both food and beer, and they usually display more than one.

Know the intensity. Are the flavors of your food/beer light and delicate, or rich and bold? Thankfully, the range of intensity for beer and food are quite equally matched, so you won't have any trouble finding an appropriate pairing.

Consider the flavors of the meal as a whole. I mean, if you want to go crazy and have a beer pairing for each food item that composes your meal (steak, green beans, mashed potatoes), then go for it. But I try to keep it simple. There is most likely a single beer that will pair nicely with all of the food flavors you'll encounter on your plate.


Ok. Now that you're familiar with what you need to know about the food and beer you'd like to pair, it's time to get pairing! These are basic flavor combination guidelines that can be applied to anything you put in your mouth, but we'll use them to focus on beer and food.


Intensities
You will always, regardless of the flavors, want to match intensities of your beer and food. A rich Russian imperial stout will most certainly overpower a delicate dish of seared scallops with quinoa salad and asparagus. Balance is key when pairing flavors. We don't want the beer to drown out the flavor of the food or vice versa. We want a pairing of harmony, not catastrophe!

Complimentary Flavors
A porter with a roasted malt character can easily be paired with roasted meat like steak or lamb chops. The similar flavors create a bridge between the beer and food, resulting in a great match. It's all about the common ground. Make sure the flavors are closely related, but not exactly the same. Exact flavors result in a bored palate. Complimentary pairings are some of the easiest to discover, making them the perfect place to start.

Contrasting Flavors
Contrasting pairings are a bit less obvious than complimentary ones, but they can be equally as delicious. A key quality of a contrasting flavor is its ability to cut, or balance another flavor. Think about the way milk washes away and neutralizes the mouth-coating richness of a chewy chocolate brownie. I can't imagine having a brownie without milk. That's the idea behind an incredible contrasting pairing. You'll want flavors that can effectively teeter-totter back and forth as you taste them. A beer-with-food example would be the high alcohol and acidity of a Belgian strong ale cutting the fatty richness of duck confit.

Both
Some pairings, and these are the best ones, have both comparing and contrasting flavors at the same time. Think about a double IPA and carrot cake. The cake shares a bright, spiced character with the hops in the beer, while it contrasts its sweetness with the beer's bitterness. These are the most difficult to find, and most rewarding. If you find a great pairing, share it!

Region
You might note that most regional combinations, like Mexican beer with Mexican food, work very well. A Tecate is mighty delicious with some barbacoa tacos, but don't let that limit your creativity. I'm sure there are some tasty German beer/Italian pasta combinations out there!

Experiment
Theses guidelines will help you craft pairings fit for the gods, but they certainly aren't rules. Go crazy! Some of the most sensational pairings I've encountered have been completely by accident. Experiment frequently, and you'll quickly come to understand some common, and hopefully uncommon, flavor combinations. It's incredibly rewarding when you find a gem of a pairing by accident, and even more so when you share it with friends who love it, too.


Congratulations! You now have the tools to create masterful pairings of beer and food. But before you scurry off to your fridge to try your aunt's pickled beets with your favorite chocolate stout, keep some final thoughts in mind.

Rome wasn't built in a day, and neither were your pairing skills. This is an experimental art form. Feel free to research pairings, but you can read about something all day and have zero practical experience. Your own perception of flavors is the most important thing here, and you can't get that from words on a page. Get out there and taste things with other things!

You might be wondering why I haven't presented you with a list of pairings yet. The truth is, I'm not going to. I believe the adventure of finding them yourself is much more rewarding. And if you really want to, there are hundreds of examples you can easily seek out online. I'd rather give you the tools to figure it out instead of spoon feeding you my own findings.

Most importantly, this is for fun! Enjoy your tasting experiences. If you find something gross, you haven't struck disaster. You've found a great prank to play on your friends! Of course, you'll have to share the good pairings with them if you'd like them to remain your friends, but I'll leave that up to you. ;)

Cheers, and happy pairing!