Beer Magazine 2009-07 08

Drink s Laugh s Learn s No Tan Lines BEER
OF THE MONTH
Dogfish Head
120-Minute IPA
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Where & How
JUL/AUG 2009 / ISSUE 11
12
FANTASTIC
www.thebeermag.com
BEER REVIEWS
Winna Winna
Chicken Dinna
www.storemags.com & www.fantamag.com
THE INGREDIENTS
THE REGULARS
06 Cheers
Beers hold hands
08 Buzz
Only good beer news
JUL /AUG 2009 ISSUE 11
14 Beer Mail
Don’t use stamps
17 Calendar
New format
61
Cooking With Beer
18 Ask Beer 21 recipes so little time...
Why ask why?
Great American Beer Fest is coming!!!!! See you there.
20 Here’s to You
Girls what happened?
22 Beer Kitchen
Shrimp and melons
26 Beer Anatomy
Smoked beers
47 The Brewery
Goes with oysters
48 Beer 201
Read a label
54 Home brew
Kegging!
83 Taste Tests
12 more to try
98 Tapped Out
Chalkboards
FEATURES
38 Cool Places
Hamilton’s Tavern 32
61 Beer Recipes Beer Worth
Two for the home brewer Waiting For
Don’t wait for
74 Home Brewer marriage, wait in
Interview with one! line for these beers
90 Beer Games
Screw the dealer
94 Beer of the Month

Dogfish Head 120-Minute IPA
96 Taps
Handles or Art?
[ 04] :

Editorial
Executive Editor: Derek Buono
Editor-At-Large: Brad Ruppert
Editor-At-Large: Geoff Cozine
Contributing Writers
Rob Sterkel, Jay R. Brooks,
Matt Simpson,
Seth Martin, Rich Durkin,
Todd McElwee, Jacob McKean,
70
Jennifer Litz, Don Osborn, Ted
McCartan, Carl Hyndman
Art & Photography

Art Director: Joanna Buono
Be Better at Senior Graphic Artist: Dave Palacios
Wiffle Ball Graphic Artist: Mike McMahon
Senior Staff Photographer: Carl Hyndman
Learn to play with plastic balls Photographer: Jason Boulanger
Contributing Photographer: Marc Piron
Production/Advertising
Production Director: Bob Mackey
Circulation Manager: Tom Ferruggia
Circulation Assistant: Sonya Velez
Advertising Account Exec: Zary Lahouti
Advertising Account Exec: Brian Roberts
A Think Omnimedia
Publication
Publisher: Mike Velez
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42
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advertising claims, errors, and omissions. Beer
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Drink Beer Frequently. Read Beer.
Printed in the U.S.A
: [05]

CHEERS
WE NEED THE RANTS

PUBLISHER
MIKE VELEZ
AMERICAN LAGERS MY PERFECT SUMMER BEER.. Perfectly cold Heff.

DO YOU DRINK MORE IN THE SUMMER? More,
Gatorade’s got nothing on a good beer.
I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED
IT... John of John and Kate, poor bastard.
’m probably a bigger supporter of the big-brand
I
EXECUTIVE EDITOR
American beer business than many craft beer people. DEREK BUONO MY PERFECT SUMMER BEER.. Any beer that fits in
a helmet.
It’s not because they advertise with us, but because they
DO YOU DRINK MORE IN THE SUMMER? I drink more or
represent most of the beer market and the greatest less in the summer, winter, fall and spring.
I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED IT...
demographic to get people to appreciate beer—all beer.1 George W. Bush. Thanks for screwing it all up, return
The Big Three often take a lot of flack for … really just about to drinking please.
everything they do.2 But I’ve often said their products can’t ART DIRECTOR
JOANNA BUONO MY PERFECT SUMMER BEER.. Buffalo Bill’s Orange
be that bad if most people enjoy them, and realistically, they Blossom Cream Ale
have their place in our lives. Those in the craft industry who DO YOU DRINK MORE IN THE SUMMER? Nope, same
amount.
choose to attack big breweries probably do more damage to I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED IT...
Stephen Colbert, I don’t think he “needs” a beer but he
the movement. This tactic usually doesn’t win anyone over.3
makes me laugh so why not!
SENIOR GRAPHIC ARTIST

It’s always been my philosophy that if you want to educate people or have somebody DAVE PALACIOS
MY PERFECT SUMMER BEER.. Anything light. Heavy
try something different that you first have to identify with him. So if you’re talking to a beers on a hot day just aren’t appealing to me.
regular old beer drinker, sitting down and having an American lager with them allows DO YOU DRINK MORE IN THE SUMMER? Probably
more. Especially on hot days.
you to communicate without being pretentious, and on a level ground. For example, I
Can’t we all just get along?

was sitting at a bar recently where the guy next to me said, “I won’t enter a beer bar that IT... Hmm, that’s a tough one. So I’ll say me.
serves Budweiser.” I was kind of surprised by that comment and went on to discuss how
BEER DRINKING ARTIST
EVERY bar should have one of the big beers, and for a very good reason: You cannot get MIKE MCMAHON
a normal person to even first enter a craft beer bar without having what they like. I won’t MY PERFECT SUMMER BEER.. An ice cold Lager
DO YOU DRINK MORE IN THE SUMMER? Definitely more
even mention how much of a beer snob that guy sounded like and how that turns most in the summer.
people right around instantly.4 If you are a true beer lover you should love Budweiser, I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED IT...
Miller, Coors, and any other big American beer company. Remember they really are the Myself, I deserve one.
start of the beer culture in the states and most were in business during prohibition5, and
SENIOR STAFF PHOTOGRAPHER
that period is probably longer than many craft breweries have been brewing. Respect CARL HYNDMAN
that. But also respect that you can MY PERFECT SUMMER BEER.. Newcastle Brown Ale.
DO YOU DRINK MORE IN THE SUMMER? More, beer
sit and talk about the flavor of after activities is even better.
Budweiser and then offer to let I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED
the macro drinker try your beer, IT... Celine Dione, she need’s to loosen up.
?
Really
or buy him a local craft beer you
CONTRIBUTING EDITOR
think he might like.6 BRAD RUPPERT
MY PERFECT SUMMER BEER.. Pacifico with a lime.
DO YOU DRINK MORE IN THE SUMMER? Depends on
So if you’re thinking about how far I’m driving - (golf, not road sodas).
opening a craft beer bar, I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED
IT... That guy from Kung Fu. Oh wait he hung himself
remember that pretentious by his balls. How about Hulk Hogan’s son.
beer snobs don’t sell beer.
CONTRIBUTING EDITOR
A friendly smile and a nice ROB STERKLE MY PERFECT SUMMER BEER.. Something cold, light
gesture do. Carry at least one and refreshing, with a hint of citrus, like Avery’s White
Rascal or Leinenkugel’s Summer Shandy.
beer that the common man DO YOU DRINK MORE IN THE SUMMER? More, and
drinks, and then give him the usually lower alcohol beers.
gift of a craft brew after. I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED
IT... Jack Bauer.
Godspeed,
CONTRIBUTING EDITOR
JAY BROOKS MY PERFECT SUMMER BEER.. Any nice British-style
Mild, especially if it’s on cask.
DO YOU DRINK MORE IN THE SUMMER? Since I drink
beer for a living, the volume stays the same, I only
Derek Buono vary which ones I drink depending on the season.
Executive Editor I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED
IT... Rahm Emanuel, White House Chief of Staff.
derekb@thebeermag.com
CONTRIBUTING EDITOR
GEOFF COZINE MY PERFECT SUMMER BEER.. Dogfish Head Festina
1. It’s okay to appreciate big business and small business. 4. It’s not even just being a beer snob; to think you are better Peche. But, it goes fast, so stock up!
because you don’t like a beer is just being a tool. DO YOU DRINK MORE IN THE SUMMER? Less, actually.
2. Sure they do things to make their competition struggle, but really
Heat, humidity and hangovers just don’t mix for me.
that’s part of most business. You need competition but you also 5. Before and after.
want to crush it.
6. If they are sketchy about drinking from your glass, use one of my IT... My wife. Nine months dry, and another 6 ahead of
3. Taste is one of the most subjective things. Some people like liver, favorite lines: “Good news, you can’t catch herpes twice!” her, but so worth it.
others hate it.
[ 06] :

THE BUZZ
words: Geoff Cozine
ALL IN FAVOUR, SAY “PINT”
F
or years, a shadow has blanketed the United Kingdom, threatening to
force its subjects to stop drinking their beloved pints. It wasn’t cast by
neo-prohibitionists, religious zealots or a hops shortage, though: It was
the metric-loving assimilators in the European Union. Back in 1995, the
European Parliament issued a temporary concession to British tradition that
allowed them to measure their beer in pints, their travel distances in metric miles
and their precious metals in troy ounces. But it was set to expire later this year,
at which time such “imperial units” would have been banished outright. After a
ton of political wrangling and a few grams of civil
disobedience, the European
Commission was finally
persuaded to grant
Britain and Ireland the
use of imperial weights
indefinitely. Why won’t you
have to order a 568 millilitre
of bitters when you next visit
our friends across the pond?
Because the UK needs imperial
We volunteered to let her measure us.
measurements to trade with the

US! (That really was their winning
argument. Nevertheless, it’s best
not to mention it, or dental hygiene, THE ONLY
or World War II, or the American
Revolution when you’re over there.)
YOU’LL
A STIMULATING
IDEA oon after the famous (or infamous) L

et’s say you come home with
a keg of Sierra Nevada’s brand
new Kellerweis. You hook it up,
S $787-billion federal relief package

was announced, states started going
live with Web sites where residents
could stay apprised of how their share was
being spent and throw their own ideas into
anxiously await optimal temperature,
then eagerly put your glass under the
spigot and pull … the bright blue Bud
Light handle. Or, say you find yourself
at an exclusive beer club. You empty
the hopper. As you can imagine, most of the your wallet to pay the cover charge,
submissions are pretty weak: schools, job then fight your way through the city’s
training, mortgage relief, road construction. elite to reach the bar, with its wall of
Yawn. Free beer? We’re listening! taps identified only by ratty scraps of
One Virginian apparently suggested that his paper taped to random handles. You
commonwealth use some of their stimulus still get to drink great brew, but
funds—$48.6 million to be exact—to buy somehow it’s not the same experience.
a 6-pack for every adult living within its The solution? Screw a Tap Board
borders. Of course, the purchases would onto any standard beer faucet, and use
be made from in-state breweries, but its chalkboard surface to say exactly
it would also help distributors increase what will be coming out. Use different
sales, transportation companies keep chalk to color code by style; even add
their schedules full, gas stations sell more drawings for artistic flair. Then just wipe
fuel, and frankly, help everyone forget the clean and relabel after a keg change.
mess we’ve gotten ourselves into for an Whether you’re a homeowner with a
evening. Personally, we think this sounds kegerator in your basement or a
a hell of a lot better than anything else pubowner with a huge draft selection,
coming out of Washington! If only this you need Tap Boards.
guy would run for public office ... www.tapboards.com
[ 08] :

SAY GOODBYE TO 250 YEARS?
VISIBLE PARTY LINES BRILLIANT!
hen Arthur Guinness signed a
W
hat’s the point of bringing
W
enough refreshments for a
boatload of people if only one
9,000-year lease for an empty
Dublin brewery and its water
can be taken out at a time? rights in 1759, agreeing to pay a whopping
Put your tired old tap on £45 a year (about $66), we’re guessing it
Craigslist and order wasn’t the would-be beermaker who was
a patented Octopus laughing. Fast forward to today, though, and
Tap before the summer the St. James Gate icon is still churning out
barbeque scene kicks in! Up what is arguably the world’s most beloved
to four people at once can stout while its residents laugh all the way
pour themselves a frosty cold to the bank.
one without any drop in pressure. Many breweries are rightfully celebrating
That spells not only the end of beer lines, but also mass keg stands, faster two-tap pours their 5th, 10th or 21st birthdays this year, but
and anything else you can dream. And don’t worry about that shifty friend of a friend Guinness has managed to hit the quarter-
absconding with your new toy or overpumping the keg when you run out for ice. Brew millennium mark. To help celebrate, they’ll
Innovations offers the KeepaTap to prevent theft along with a hassle-free carbon dioxide be digging up some classic ad campaigns
system to eliminate oxidation, foam-ups and flat beer! as well as releasing a special anniversary
www.octopustap.com stout that’s carbonated for a crisper feel
than you get from the nitrogenated brew
we’re used to.
DO YOU KNOW YOUR CRAFT BREWERS? Putting things in perspective, Guinness
is older than the United States and is much
T
he Brewers Association
ation has once again published the annual
annua Top
more popular in the world. Looked at another
50 Craft Brewinging Companies list. We could have just printed the
way, you’ll have to wait another 70 years
brewery names es and moved on with life, but as you probably learned
learne
to see America’s Oldest Brewery reach
with Issue
sue 7’s game, we don’t like taking the easy way out. This year, we
the same milestone. Come to think of it,
moved
ved past creating human life with fresh beer and decided to test your
There is a Bond joke in that Octopus tap...we will let you think of it.
Yuengling’s upcoming 180th birthday is awfully
knowl
nowl edge of the industry’s muckety-mucks.
mucke
impressive, too. Let’s hear it for Pottsville,
Below
elow you’ll find 25 names. Each one is a figurehead for the brewery that
Pennsylvania, and Dublin, Ireland’s biggest
earned
arned the corresponding spot on the BA’s honor roll. Most of them are
(and most delicious) tourist attractions!
founders or co-founders, but we threw in a few brewmasters to make
www.guinness.com
things interesting.
esting. You’ve probably drunk the beer, so let’s see if you www.yuengling.com
know who is responsible for it (or, ignore the quiz completely and look at
the bottom of the page for the answers).
1) Jim Koch 10) Alan Newman 19) Mark Wilson

2) Ken Grossman 11) Marcy Larson 20) Garrett Oliver
3) Kim Jordan 12) Dan Kenary 21) Dan Carey
4) Kosmos Spoetzl 13) Larry Bell 22) Sam Calagione
5) Beth Hartwell 14) Spoon Khalsa 23) Andy Pherson
6) Gary Fish 15) Fritz Maytag 24) Dean Biersch
7) Francis Xavier Matt 16) Alan Pugsley 25) Jack Joyce
8) John McDonald 17) Mark Stutrud
9) Irene Firmat 18) Greg Koch
SO, HOW’D YOU DO?

1 – 5: You really need to drink more. Seriously. Four of the breweries were
named after people in the quiz!
6 – 10: You show promise, but you are not yet wise in the ways of malt and barley.
11 – 15: Not too shabby. We can tell you’ve toured a brewery or two in your day.
16 – 20: Wow. Can you fact-check the next issue of Beer? Thanks.
21 – 25: You really need to drink less. Or you need to get out more.
www.brewersassociation.org
ANSWERS
21) New Glarus, 22) Dogfish Head, 23) Long Trail, 24) Gordon Biersch, 25) Rogue
14) Kona, 15) nchor, 16) Shipyard, 17) Summit, 18) Stone, 19) Abita, 20) Brooklyn,
7) F. X. Matt, 8) Boulevard, 9) Full Sail, 10) Magic Hat, 11) Alaskan, 12) Harpoon, 13) Bell’s,
1) Boston Beer Company, 2) Sierra Nevada, 3) New Belgium, 4) Spoetzl, 5) Pyramid, 6) Deschutes,
: [09]

9ec_d]je
THE BUZZ
FORGET BUTTER AND SALT ...

W e’ll admit it. We were skeptical when we stumbled
across Pub-Corn, but curiosity didn’t kill the Beer editor
REFRIGERATORS
(at least not yet), so we ordered some. When it showed up,
we cautiously opened the bag labeled “BEER,” then placed NEAR YOU!
I
a few of the shiny yellow kernels in our mouths to try what f you’re looking for fresh new brews to replenish your
ended up being one of the weirdest things we’ve ever tasted.
depleted stock after the July 4th festivities, prepare for
Pub-Corn has a definite popcorny flavor with a candy-like
some disappointment. Like we said last issue, brewers are
sweetness, but there’s a strong undercurrent of good ol’
generally quick to jump on the summer beerwagon, but
American-style lager. No wonder it’s the preferred crunchy
that means you won’t get too many surprises during those
munchie of truck drivers, pregnant women, and other people
long hot days. Are they too busy arranging cookouts to cook
who love their suds but can’t partake. Rounding out the alcohol-
up new offerings? Is it too hot to fire up the brewkettle? Are
free assortment are Irish cream, piña colada, and soon, if
testing works out, tequila. At $3.49 per 10-ounce bag, it costs
summer beers just too popular to confine to a month or two of
distribution? Hard to say. But by the end of August, like antsy
Beer stocks are up! Economy is fixed. We said it, so it’s right.
less and tastes better than what you can get at the movies!
www.pub-corn.com kids starting a Christmas countdown in November, you can bet
you’ll see a healthy batch of Oktoberfests springing up before
school starts. And for you diehard hopheads out there, keep
vigilant for those wonderful post-harvest wet hop ales. While
usually a September treat, some appear in late August and they
won’t last very long!
BULLS, BEARS, & BEER CANS

t’s been almost a full year since we first cobbled together the BMT
I
sAppalachian Dom Blonde Kölsch sGoose Island Juliet
(Beer Magazine Ten, which now has 11 members just like the Big sClipper City Hang Ten sGoose Island Sofie
Ten), and we’ve beaten the Dow by an average of 2.5 percent each
Weizen Dopplebock sSierra Nevada Anniversary Ale
issue. Much to our continued amazement, this time was no different.
sDogfish Head Burton Baton sWeyerbacher Fourteen
After a rocky fortnight, Wall Street managed to sustain a steady
sDogfish Head Theobroma
two-month rise, and our portfolio was leading the charge. Two of our
picks realized over 100 percent profit, and our overall holdings earned
well above 20 percent. Our additions from May/June—Ball Corp and
Crown—failed to match the 8 percent gain that attracted us to them,
but they broke about even, so no harm done. Relative newcomer
Owens-Illinois made up for its poor showing last time around with an
sAppalachian Kipona Fest sSaint Arnold Oktoberfest
increase of $10.48 per share. And, not to be outshined, AmBev
sBayern Oktoberfest sSanta Fe Viszolay Belgian
managed twice that. So what’s the moral of this story? Either we
sBoulder Cold Hop British-Style Ale sSchlafly Oktoberfest
missed our calling and should have gone into finance, or investment
bankers need to start drinking more beer! sCapital Oktoberfest sSchlafly Pumpkin Ale
sEmpyrean Martian sSchlafly Saison
PRICE PRICE Alt-er Ego FallFest sSierra Nevada Chico Estate Harvest
SYMBOL COMPANY (Last Issue) (Feb. 27) CHANGE sErie Fallenbock Fresh Hop Ale
ABV AmBev $40.46 $61.34 +$20.88 sGeary’s Autumn Ale sSmuttynose Pumpkin Ale
BLL Ball Corporation $40.29 $38.81 –$1.48 sGoose Island Harvest Ale sSouthern Tier Harvest Ale
CCK Crown Holdings Inc. $21.08 $22.96 +$1.88 sGreat Lakes Oktoberfest sSouthern Tier Pumking Imperial
sHarpoon Octoberfest Pumpkin Ale
CCU Compania Cervecerias $26.64 $30.82 +$4.18
Unidas, S.A. sLagunitas Imperial Red Ale sSouthern Tier Oat Imperial
sLagunitas Cappuccino Stout Oatmeal Stout
FMX Fomento Econmico $23.04 $31.33 +$8.29
Mexicano, S.A.B. de C.V. sLeavenworth Oktoberfest Bier sTerrapin Big Hoppy Monster
HOOK Craft Brewers Alliance, Inc. $1.18 $2.40 +$0.31
sLeinenkugel’s Oktoberfest sTröegs Dead Reckoning Porter
sMagic Hat American Lager sWeyerbacher AutumnFest
MENB.OB Mendocino Brewing $0.20 $0.51 +$0.31
Co., Inc. sMagic Hat Jinx sWeyerbacher Imperial Pumpkin Ale
sOtter Creek Oktoberfest sWidmer Okto
OI Owens-Illinois, Inc. $15.42 $25.90 +$10.48
sRed Hook Late Harvest Autumn Ale
SAM Boston Beer Co., Inc. $23.97 $29.21 +$5.24
STZ Constellation Brands, Inc. $13.05 $12.50 –$0.55 Keep in mind this is only a partial list. If you don’t see your
favorites here, contact your local watering hole or store. Better
TAP Molson Coors Brewing Co. $35.23 $42.00 +$ 6.77 yet, throw an e-mail to the brewery!
[ 10] :

THE BUZZ
RAFTING &
DRINKING? e’re not sure you’re actually going
W to drink Rogue beer while on the

Rogue river rapids, but Rogue
Wilderness Adventures has set up their first
“Paddles and Pints” adventure that combines
great beer with a great outdoor activity.
The trip will be a 4 day, 3 night rafting
excursion down the wild and scenic Rogue
River Canyon. During the day, the staff of Rogue
Wilderness Adventures will take paddlers down
one of the most beautiful whitewater rivers in
the country. Evenings will be spent camping on
sandy beaches as guides serve mouthwatering
riverside fare that perfectly complements beer
Most people shouldn’t be nude at a beach anyway!
tasting: dishes like steak, grilled shrimp, and

fajitas. Mark Vickery from Golden Valley Brewery
will be lecturing each evening on his favorite beer
types and how each one is created.
The beer tastings are as follows:
FIRST NIGHT: Northwest pale ales and India
pale ales (IPAs)
SECOND NIGHT: Pilsners and Lagers, German,
Czech, Dutch, Mexican and American
THIRD NIGHT: Belgian Beers like Whit beer,
NO NUDE BEACHES Trappist Dubbel, exotic hybrids from Belgium
For Michigan The trip includes all meals,beer, equipment,

guides, and transportation. The trip price is
Point Brewing has again released a $899 per person plus $36 in government
summer seasonal called Nude Beach. The fees. This “Paddles and Pints” rafting trip is
Summer Wheat beer has become Points Friday August 28th thru Monday August 31st.
best selling seasonal, but despite that For more information, visit www.roguewild or
some felt the packaging was over the top. contact Brad Niva at 541-479-9554.
It’s hard to say that the artwork is anything
that would even raise an eyebrow these
days, even less so considering you have to Shiner Smokes
be 21 to purchase the beer. Either way you
want to drink this one, nude or clothed,
YOU OUT
moked beers are
S
this summer wheat should hit the spot.
becoming more and
www.pointbeer.com
more common and
Shiners newest
release joins the
tasty style, but with a lighter
approach. If you’ve ever had
Shiner Helles you’ll know that
the light lager is easy to drink,
and packed with flavor. Add
in some mesquite smoked
flavor and you’ve got an
interesting taste on the
smoky flavor and a lighter
beer. If you’re craving some
BBQ flavor and a beer this
combination hits the spot.
www.shiner.com

BEER MAIL
RANTS&
RAVES
H
ERE’S YOUR CHANCE to tell us how you
feel. Hate us? Love us? We want to hear.
The world wants to hear. Send you
We have a Canadian friend so all our facts are based on him.
comments, suggestions, poems or toasts to

derekb@thebeermag.com
BEAR TRAPS
& DOG SLEDS
In response to the letter in the most recent issue of the ’Mag, Canada does have
some great beers. I was in Toronto a couple of years ago and the Mill Street
Brewery makes some great beers (www.millstreetbrewery.com). I have personally
had the Coffee Porter and Tankhouse Ale, which were great. Sadly they are not
available in the US.
Seth
Is it because the bears eat all the beer? I

mean “eat” because I bet they’d just
eat the bottle. We’re going to be doing
some more Canadian-based articles
very soon. Keep your dogsleds
and whale blubber
supplies ready. You
Win
A.
..
–Derek
SUB FREE
SCR
IPTIO
N !
[ 14] :

UNDER OUR
INFLUENCE
Hi, I’ve recently
TOO LEGIT
TO QUIT
discovered your
magazine and have
become somewhat
intrigued so much
that I am considering I thought I really liked your magazine until you left
an attempt at home out National Homebrew Day (May 2nd) on your May
brewing. I have done calendar. You guys dropped the ball there. It’s hard for
a little bit of research me to think you’re legit and serious beer people. I mean, come
to find out what I need to start such a on! Sun Screen Day? National Catfish Day? What’s wrong with
venture, but have no idea where to locate you people? Beer is actually being made on National Homebrew
the equipment. I was wondering if you Day. Swim a Lap Day? Are you high?
might be able to point me in the right John Good
direction. Thank you in advance for any Fremont, Ohio
assistance you are able to provide.
Donnie Mosser First off we’re not high. We’re a beer magazine not High
Times! Second, sometimes we miss holidays because they
We always advise looking around for aren’t listed when we search out months. It’s not easy trying
the nearest homebrew store. Nothing to remember real holidays since we work and never seem to
replaces knowledge and face time. But get them off … not to mention real calendars don’t even list
if you can’t find anything local we have holidays anymore! What’s up with that? But thanks for the
two great homebrew supply stores reminder; hopefully you brewed on the holiday and made a
advertising that you can order directly “Beer Magazine Sucks” label.
from. Check them out! –Derek
Send your mail to us now. Do it.

WHY AREN’T YOU
EVERYWHERE? &/,,/7539/5#2!:9
Your magazine and your writers are doing a great job. I started hosting beer tastings
I think you guys need to get onto
Facebook. I know, who isn’t these days, and have tried to follow your featured beers. Recently I tried a few beers from Avery
even my mother is getting on Facebook Brewing Company in Boulder, Colo. They were not only good, but packed a nice
but I think it would give you a leg up on punch as well. My favorite beers have always been the strong Belgian golden ales. So
some of the other magazines. And I would naturally, their beer called Salvation was my favorite. If you haven’t already, you may
love to help if I could. Not to mention, want to give a few of their beers a look. These beers average around 9 percent ABV up
it would give everyone a good group to to over 16 percent.
belong to. Anyway, keep up the good Mike
work—found your magazine in October of
2008 and fell in love. We’ve had lots of Avery beer and love them too. Thanks for following along with
us and trying out what we do.
Another beer fan
MJ
P.S. Lol I have the same initials.
We’ve got a “Fans of Beer

Magazine” page on Facebook, but
to be honest creating an entirely
new place to have to manage
and fill with content takes away
time from our main Web site and
magazine. We’re a small company
and focusing on our main products
is much better for all of us in the
long run. BUT you can join the fan
site and get the updates I send out
on there. And we can only assume
you know that MJ and DB aren’t the
same. You talking Jordan? –Derek
: [15]

BEER MAIL
THE MAGIC DRINK

8-BALL SAYS OUT OF
I have answers for two of your five letters.
The first: Emily Davis asked if there were
any Canadian beers worth a damn.
The answer is Yes! The first that comes to
mind is Dieu Du Ciel. The company makes
some VERY excellent brews. Some of
GLASSES
In the “Taste Test” section each issue, there’s
a different glass recommendation, but always
them are Belgian style, others are not. I’ve
Some say were stupid, but if we’re stupid by design does that make us smart?
the same glass pictured. How bad would it be

had Peche Mortel (Mortal Sin), which is an
to take the beer pic in the recommended glass?
outstanding Imperial coffee stout. I’ve also
Might be educational for those of us who count
had Corne Du Diable, which is a pretty
plastic red and blue as two different glass types
damn good IPA.
we can name.
Then there was the reader who asked

In the “Big Screen Beer” feature in the month’s issue
about Curims, referring to Curim Gold
I must add an afterthought. Blue Velvet, while a crazy
Celtic Wheat. It seems odd that [he or
movie, has one of the best beer-related lines ever
she?] has done searches for it on Google
screamed on screen (by Dennis Hopper): “Heineken?
to no avail, because a Google search of
Fuck that shit! Pabst Blue Ribbon!”
“Curim beer” or “Curims beer” will give a
whole slew of links regarding this beer.
Chad Alexander
Brett Swanstrom
Fayetteville, N.C. by way of Seattle, Wash.
Sometimes I put questions in here

We did an article in our first issue on glasses;
to help people, and to inform. After
it’s featured on our Web site. We debated using
reading the request about Curims I
different glasses for beers, but it came down
came across it in a local beer store. So
to consistency in layout and for comparison
without that letter I would have never
to other beers. Having a big, wide glass
notice it and that lonely bottle would be
wouldn’t show the color compared to beers
left to sit. Now at least those who read
in different glasses. –Derek
it might look and try it. Even though I
helped that person out with a Google
02%$)#4).'
search in reply, I wanted to let people
hear about a beer I had never heard
about. –Derek
&5452%
0,!#%-%.4
Dear Derek, I am enjoying the May/June issue
of your fine magazine, especially “Beer on the
Big Screen.” However, I noticed that you failed
to include Star Trek (the 2009 movie). Yes, Bud
classic got a brief plug in the bar scene. But did
you know that the engineering section of the
Enterprise was actually the Budweiser beer
plant in Van Nuys, California? No wonder Star
Trek has been so popular for over 40 years—
the Enterprise is an interstellar brewery!
Live long and prosper!

Steve Huete
Errr … it would have been hard for us to predict that

since the movie wasn’t out and we choose not to support pirated
versions online. But it is another instance of product placement, and cool
information that they’ve used that brewery for movies before. –Derek
[ 16] :

THE BUZZ
JULY
2009
July 3–5
SEATTLE INTERNATIONAL BEERFEST
Seattle, WA
www.seattlebeerfest.com
AUGUST
2009
July 4
CANADA CUP OF BEER August 1–2
Vancouver, BC BONES AND BREW
www.canadacupofbeer.com Portland, OR
www.rogue.com
July 10
EMPIRE STATE BREWING & August 6–9
MUSIC FESTIVAL TORONTO’S FESTIVAL OF BEER
Syracuse, NY Toronto, ON
www.empirebrewfest.com www.beerfestival.ca
July 11 August 7
RAILS TO ALES BREWFEST BREW AT THE ZOO
South Cle Elum, WA Syracuse, NY
www.railstoalesbrewfest.com www.rosamondgiffordzoo.org
July 12–18 August 8

OHIO BREW WEEK GREAT TASTE OF THE MIDWEST
Athens, OH Madison, WI
www.ohiobrewweek.com www.mhtg.org
July 18 August 8
HOPS, VINES & WINES FESTIVAL STATE COLLEGE BREWEXPO
Selinsgrove, PA State College, PA
www.selinsgrovebrewfest.com www.scbrewexpo.com
July 17–18 August 8–9

VERMONT BREWERS FESTIVAL BOISE BEERFEST
Burlington, VT Boise, ID
www.vermontbrewers.com www.bigbeerfloat.com
July 18 August 15
BREWERS OF INDIANA GUILD FLOUR CITY BREWERS’ FEST
MICROBREWERS FESTIVAL Rochester, NY
Indianapolis, IN www.fcbrewfest.com
Tashia drank that Hangar24 Orange Wheat and liked it!

www.brewersofindianaguild.com
August 15
July 23–26 SUMMERTIME BREWS FESTIVAL
OREGON BREWERS FESTIVAL Greensboro, NC
Portland, OR www.summertimebrews.com
www.oregonbrewfest.com
August 15
July 25 BEER, BOURBON & BBQ FESTIVAL
GULF BREW 2009 Cary, NC
Lafayette, LA www.beerandbourbon.com
www.acadianaartscouncil.org
August 21
July 25 ART AND ALE BREW FESTIVAL
LAC DU FLAMBEAU Parker, CO
LIONS CLUB BREWFEST www.thewildlifeexperience.org
Minnocqua, WI
www.lacduflambeaubrewfest.com August 22
SOUTHERN BREWERS FESTIVAL
July 25 Chattanooga, TN
BEER ON THE BAY FESTIVAL www.southernbrewersfestival.com
Erie, PA
www.eriebrewingco.com August 22
STONE INVITATIONAL
July 31–Aug. 2 BEER FESTIVAL
MAMMOTH FESTIVAL OF BEERS San Marcos, CA
AND BLUESPALOOZA www.stonebrew.com/13th
Mammoth Lakes, CA
www.mammothbluesbrewsfest.com August 22
18TH ANNUAL MICROFEST
Adamstown, PA
www.stoudtsbeer.com
August 29
INDEPENDENCE BREW-B-Q
POUR
Independence, IA
www.celebrateindee.com
MONTH
NAME: Tashia McIntosh
AGE: 24
FAVORITE BEER: Bud Light
LEAST FAVORITE BEER: Dark beers
HER FAVORITE THINGS ABOUT BEER:
I LOVE beer cause of the taste.
HER LEAST FAVORITE THING ABOUT BEER: I
hate that it makes you feel so full.
: [17]

ASK BEER
Sometimes people talk to their beer, and sometimes that beer will answer your questions. If
you’re one of those people who don’t hear the beer talk back, but want to know the answer to your
questions about beer, this is the column to turn to. Ask Beer is where you get to ask a question and
receive an answer without looking like the crazy person at the end of the bar. Got questions?
Email AskBeer@thebeermag.com
words: Matt Simpson
IS CIDER, LIKE ACE PEAR OR

WOODCHUCK, REALLY BEER?
I
before and my answer is always the same—no. BUT: many beer-rating Web
How much wood could a woodchuck chuck if it was cider?
n their beer databases, and the Beer Judge Certification Program includes
delines, for several reasons. First, ciders are sometimes really just flavored
s would make them something similar to beer. But not really, since they often
use funky, artificial sugars. But if we’re talking about real-fruit hard ciders, they’re mostly just
ferm
why
But
use
an o
and
per
pro
imp
[ 18] :

I’LL BE GETTING MARRIED
SOON AND WOULD LIKE TO
SERVE A GREAT BEER. WHAT
DO YOU SUGGEST?
irst, you’d better get used to using the
F word “we.” From The Big Day forward,

there will be no more “I” in your life. Got
it, chucklehead? With that, there are several
considerations here, not least of which is
the serving vessel. Unless you’re already a
homebrewer and can brew as much of whatever
as you’d like, the first and most logical choice is to
simply buy kegs of something and have the event
management hook them into their current tap system. No taps? Then rent a carbon dioxide
and tap hookup from your distributor, store or local homebrew shop. With CO2, the beer will
last for weeks after the wedding, not just overnight, as with a typical air pump.
I RECALL OVERHEARING
Q:
BOTTLES—that’s another way to go. They’re simple to buy, transport and store afterward. my grandfather and
But they break easily … keep in mind how toasty folks will be at this shindig. Now for the father discussing the
style. I’d go with something unassuming and not overly bold or bitter. Save the barleywines for
idea that if you put
your first anniversary. Some great choices are Belgian blonde or even trippel (big, but mighty
tasty), doppelbock, Irish red, hefeweizen, Scotch ale, fruit beer (a la Lindeman’s, etc.) or other MILK IN A BEER GLASS
similar styles. Remember that most folks there will not be as beer loving as you. Personally, it should be washed in
I went with 3-liter Jeroboams bottles of the Corsendonk Belgian ales. Their huge size made some type of acid before
them very cool and novel and I was able to control the serving all night (no breakage). The
empties also make great take-home mementos, for both you and your guests.
you put beer in or it will
go flat prematurely. Is
Milk did that body good.

there any TRUTH to this
OR AM I CRAZY?
WHAT’S PALATE FATIGUE?
Q A:
Q:
’M NOT REALLY A
I
ou know when you spend the
Y
PSYCHOLOGIST, but I play one
day running and running and
on Beer magazine. You’re crazy.
running? Then you run some
Ok—maybe you’re not crazy,
more? And then maybe you
just misguided. What we have
A:
spend the rest of the day lifting, hauling
here, my friend, is an “old wives’ tale.”
and playing with little kids? How would
In general, glassware does need to be
you feel after a day like that (I use the
clean, to prevent not only nastiness in
word “would,” instead of “do,” because
your drink, but also flat beer. But keep
we know your beer-swilling ass is too
in mind that the molecular structure
suctioned to the cushions of your couch
of glass makes it so smooth, slippery
to actually entertain the thought of a
and scratch resistant, that it’s very
day like that)? You’d be pretty fatigued,
hard for stuff to stick to it permanently,
wouldn’t you? Well, your palate’s no
least of all a simple beverage like milk.
different from the rest of your body.
And by permanently, I mean anything
Spend too much time consuming high
after one washing. So really, as long
alcohol and highly hopped beers in one session, and after a little while,
as you wash the thing well before your
you won’t be able to taste much of anything. As we know,
next use, it’ll be good to go. Now,
alcohol has a numbing, desensitizing effect (ask your girlfriend
milk is viscous and does contain lactic
about this one, Mr. Failure to Launch). If you drink enough,
acid, but there’s certainly nothing
for long enough, all the muscles and nerve endings in your
inherent in it that would coat a glass
olfactory zone (nose and mouth) will become desensitized, along
after a good rinsing. That said, keep
with the rest of your body. Hop oils, in sufficient quantity and with sufficient exposure, can
your glasses clean and use a mild
also grate on the palate (the tongue, mostly) and leave their bitter goodness behind—maybe
soap—harsh soaps and filth can leave
not as a physical residue, but in their effect on the taste buds. One way to combat the effects
a film that will affect head retention. If
of palate fatigue: Drink your beers from lightest to heaviest. This way, each beer will be bigger
you’re getting carbonation creeping
and bolder—in effect, overpowering the last. Another tip is to not drink anything really special
up the sides of your glass after you
late in a tasting evening. This way, you know you’ll be able to savor that special beer and not
pour the beer, chances are it’s dirty.
have to worry about whether you are actually tasting it.
Give it a good cleaning.
: [19]

HERE’S TO YOU
HERE’S W hat’s better than reading about

beer? How about reading
about you? This is where we will feature
our readers love of beer. Want to see
TO YOU words: You photos: You

Yourself in HTY? Send your request to
YOU@thebeermag.com
Submission must include a high-

resolution picture of you drinking a beer
and the answers to the questions.
NAME: Kevyn Juneau

AGE: 27
OCCUPATION: Grad Stu
HOMETOWN: Plattsburgdent at University of Florida (Go Gators)
FA VO RIT E BA R: The Mo h, NY
FA VO RIT E BE ER : Sarananopole
c “Black Forest”, Lake Placid Pub and
Brewery “UBU”
BOTTLE, CAN, OR TAP:
I only drink beer from Glass (bottles or
glasses) but I break out
the pewter tankard for
into a partially frozen rive “The Plunge” (we jump
r
FAVORITE HANGOVER in April and October).
MOST MEMORABLE BEFOOD: Does beer count?
week in North Carolina
ER: The first beer I had (Sa
m Adams) after a
The monopole? Hmmmm....
(it blows my mind that

ban alcohol). there are still towns tha
t
LEAST FAVORITE BEER
: I don’t trust a beer you can
see through.
ashington
NAME: Kevin W
AGE: 39 U.S. Army
OCCUPATION: ck, Germany y
LOCATI ON : Vi lse Munich, German
Spaten Haus in
FAVORITE BAR: : Spaten Oktoberfest Beer e can!
FAVORITE BEER all except for th
OR TAP: Love it : Real beer drinkers don’t
BO TT LE , CA N
GOVER FOOD
FAVORITE HAN
er s! en Oktoberfest
get hangov
OR AB LE BE ER: Drinking Spat any
MOST MEM ally Oktoberfest in Munich, Germ
er at th e ac tu g Gu inn es s
Be
TE BEER: Anythin
LEAST FAVORI
NAME: Rod Burguier

e
AGE: 25
OCCUPATION: Medic
LOCATION: Corona, al Laboratory Technician
FA VO RI TE BA R: To CA
FAVORITE BEER: Plironado San Diego
BOTTLE, CAN OR TAny the Elder
FAVORITE HANGOV P: Tap
MOST MEM ORABLEER FOOD: Chorizo and eggs
Eye, my first IPA BEER: Ballast Point’s
Big
LEAST FAVORITE BE
ER: An ything brewed by Mi
ller
[ 20] :

el H aslet
NAME: Micha
AGE: 40
N: Marketing
Manager
OCCUPATIO ellefonte, PA ge, PA
LOCATION: BAR: Zeno’s Pub, State Colle r Ale
FA V O R IT E B op ba ck Am be just
EER: Tröegs H the type, beer
FAVORITE B OR TAP: Tap. No matter
BOTTLE, CAN t of a cask or keg. ard
ou Cheap cardbo
tastes better N G O V ER FOOD: Pizza. ty of it.
A
FAVORITE Hices, as long as there’s plen gal one (which,
le
or specialty sl R A B LE B EE R : That first . Picked up
MOST MEM
O
th e fir st on e ever, cough)
, wasalso e can.
ve th
um, of course roh’s on my 21st. Still ha t
pa ck of St g R oc k. Of all the grea
a si x-
R IT E B EE R : R ol lin
th e R oc k is
LEAST FAVOe out of western Pennsylvan
ia ,
things to com ong them.
am
definitely not
NAME: Nick H
all
AGE: 25
OCCUPATION
LOCATION: Se: No thanks
Girls get on the ball, send pics!

FAVORITE BAR:abeck, WA
FAVORITE BEE Tracyton Public House in Br
BOTTLE, CAN R: Dogfish Head 90 Minute emerton, WA
FAVORITE HA, OR TAP: Tap IPA
NG OVER FO
rancheros OD: Chile relle
MOST MEMO nos or huevos
RABLE BEER
balcon y of our hotel : Si erra Nevada Pa
My fiance and overlookin le on the
I stayed up un g the beach in Laguna, CA.
lunar eclipse. til 4:00 AM to
That or drinki watch a total
Costa Rica. ng a Pilsen on
the beach in
LEAST FAVO
R
someone with IT E B EE R : Light beers. G
a popped colla enerally anythi
r might be dr ng
inking.
NAME: Travis Boaz

AGE: 31 Consultant
OCCUPATION: Software
lle, FL.
LOCATION: Titu svi
Saucer South
FA VO RIT E BA R: Flying grill Seattle Wa.
Carolina and Tap house
E BE ER : Ho ps infusion IPA by
FA VO RIT pany
win g com
Weyerbacher bre
BOTTLE, CAN, OR TAP: All, depends on
where your at FOOD: Biscuits
FAVORITE HANG OVER
and gravy with egg s
BEER: Duvel
MOST MEMORABLE : Coors light
LEAS T FA VO RIT E BE ER
: [21]

BEER KITCHEN
We learned that Brein knows what he's doing. Watermelon DOES go with shrimp.
THE PERFECT BALANCE/&#25.#(9!.$3/&4

SAVORY AND SWEET
PREP TIME: 30 Minutes
COOKING TIME: 4 Minutes
DIFFICULTY: 3
AND SERVES: 4
GRILL TEMPERATURE:
WATERMELON
Medium-High
SUGGESTED BEER WITH DINNER:
Hangar 24 Orange Wheat
words: Brein Clements photos: Jason Boulanger
T
his is quick salad that
really screams summer.
It is perfect for those hot
summer days when all you
want to do is entertain
outside with cold beer and a hot grill.
The salad combines the best ingredients
summer has to offer: grilled shrimp,
ripe watermelon and basil. A bit of goat
cheese, macadamia nuts and ginger
complete the masterpiece.
[ 22
30] :

Ingredients
20 Shrimp, cleaned and deveined
½ Watermelon, seedless and ripe
1 Lemon
1/3 Cup Beer
1 Egg yolk
¼ Cup Soy Sauce
¼ Cup Rice Vinegar
2 inch piece fresh Ginger, peeled

and sliced thin
½ Cup Water
1 ½ Cup Canola oil
Kosher Salt to taste
Granulated Sugar to taste
4 oz. Goat cheese, crumbled
As needed, Extra virgin olive oil

(Arbequina recommended)
¼ Cup Macadamia nuts, toasted
If you live in SoCal you must go to his restaurant.. Trust us.

and rough chopped
Basil, torn (as needed)
Sea salt (preferably Maldon or sel

gris) to taste
Black pepper, fresh cracked, to taste
Serves 4
TOOLS
U Chef’s knife
U Wooden skewers
U Cutting board
U Blender
U Grill
U Mixing bowl
U Flat spatula
U Spoons
U Sheet tray
: [23]

BEER KITCHEN
The Method
1. Turn the grill to medium-high. While
it’s heating, place the shrimp on wooden
skewers (this will help to cook them
evenly and easily remove them from the
grill; reserve until grill is ready).
2. Cut the watermelon into various

shapes, making sure to remove all rind
including the white. You should be left
with only the sweet red fruit. Place the
melon in a bowl and sprinkle with lemon
juice; reserve.
3. In a blender, place the egg yolks,

soy, rice vinegar, ginger and water.
Blend for 20 seconds or until smooth.
Then slowly begin adding the canola oil
until a nice, thick emulsion has formed.
Season the dressing with salt and sugar.
Reserve.
4. Season the shrimp with salt and

pepper, then place on the grill. Let
cook on each side for about 2 minutes.
Once shrimp have just turned white,
remove and place on tray to rest for 2
or 3 minutes.
???????
5. Arrange the watermelon on a plate,

followed by the shrimp, goat cheese,
ginger dressing, extra virgin olive oil,
macadamia nut and basil. Finish with
the sea salt and fresh cracked pepper.
The key to this salad is balance.

You are balancing the warm
shrimp with the cool watermelon,
the rice vinegar with the canola oil
and the soft ingredients
with the crunch of the
macadamia nut. A
good salad should
satisfy all of your
taste buds, from
savory to sweet,
crunchy to soft,
salty to acidic.
Most importantly,
it should be
CHEF TIPS refreshing.
U IF YOU CAN’T GRILL THE SHRIMP, briefly This salad
sear them in a pan with a small amount of oil. accomplishes
just that. A good
U DON’T LIKE GOAT CHEESE? Leave it off. wheat beer is a
Whatever you do, don’t use just any cheese:
perfect match.
shrimp must be delicately balanced with
cheese and you would want to replace the
goat cheese with a manchego, not blue.
[ 24
30] :

WORLD
BEER
AWARDS
Brewery Bosteels is proud to announce that

Tripel Karmeliet has been crowned as World’ss Best Ale
at the World Beer Awards (WBA) in London
Artisanal Imports Exclusive U.S. Importer 512.440.0811 info@artisanalimports.com

BEER ANATOMY
RAUCHBIER
THROWN’ SEVEN DIFFERENT
KINDS OF SMOKE
words: Brad Ruppert photos: Jason Boulanger
S
ince the world
Some people might want to try smoking a beer.
seems hell-bent on
banning smoking
in all public areas—
including airports, restaurants,
beaches, strip clubs and even
churches, for Christ’s sake—
what better way to get your
smoke on than to incorporate
it into your beer? That’s right
you little girlieman, it’s time
to step up your beer drinking
by dumping your barbecue
coals into your stein o’ beer.
That’s going to be a party going
down—and should provide a
good flushing of thy system
coming out.
That description may have
been hyperbole. But really,
the Germans are once again
to thank for giving us a style
of beer unlike any other. The
Rauchbier or smoke beer is
close to drinking brew straight
from your Weber Grill. It’s
robust, black, and nasty (like
Beer Magazine editor Derek
Buono likes his women), and
mighty tasty for those of us who
have acquired the palate for it.
[ 26] :

HISTORY
History books claim Rauchbiers but also because of its incredible Oktoberfest, this city is a definite
date back some 600 years ago to architecture, some of it over “must stop,” only two short hours
the town of Bamberg, Germany. 1,000 years old. The city was north if you’re driving, Miss Daisy
Although this is thought the oldest virtually untouched by WWII and style. By Autobahn standards, you
preservation of this style of beer, is stacked with tons of impressive ought to make the 200 kilometers in
it’s likely that it existed even earlier structures like castles, cathedrals, just less than 45 minutes.
based on how beer was brewed bridges, town halls and kick-ass
back then. The smoky flavor of taverns to throw back smoke
a Rauchbier is caused by kilning beers by the stein-load. The city
(barbecuing) the grains to dry them has roughly 70,000 inhabitants
out after the germination process, and nine full-scale breweries,
and prior to the mashing and including Brauerei Heller-Trum
boiling steps. Almost all brewers (“Schlenkerla”), Brauerei Fässla,
used this method before they Brauerei Greifenklau, Brauerei
developed a means of drying the Kaiserdom, Keesmann Bräu,
grains without using the direct heat Klosterbräu, Mahrs Bräu, Maisel
of an open flame. Bräu and Brauerei Spezial, and one
Bamberg is an amazing city microbrewery (Ambräusianum). If
not only because of its great beer you’re making the trip to Munich for
THE INGREDIENTS:
In the event you were born in a cave, or this is your first issue of Beer Mag, the Germans heed
the Reinheitsgebot or German Purity Law of 1516. This Beer Law was put in place to ensure some yahoo wasn’t brewing
up the national drink and tossing in some pickled herring or poison oak ’cause he ran out of hops or other important
ingredients. The law is pretty simple. Beer requires four ingredients: water, barley, hops, and yeast. Add anything else and
you’ll be drawn and quartered, your house will be burned down, and we’ll rape your horses and steal your women (in
Try this beer at least once.

that order, too). That may explain why there are an unsettling number of centaurs roaming the black forests of Germany …
Probably not, but it’s a pretty serious law and still in practice today.
WATER: German water is known to be relatively free of BARLEY: This will be the most noticeable ingredient,
metals and chloride, making it much better suited for a not only depicted by the color imparted on the beer but
smooth, crisp-flavored beer as opposed to a full-flavored, also by the indistinguishable smoky flavor that puts it in
bitter one. It also has about half as much calcium and a class of its own. The barley is first steeped; it soaks
a fifth the amount of sulfate compared to the water of up water and begins germination to break down the
England or Ireland, which are known for producing ales. proteins and starches. But before it reaches the grinding
About the only characteristic the water of this area is and mashing phases, the Germans pull a Hansel and
heavy in is carbonate, which has been known to hinder Gretel on its ass and stuff it in the furnace. This dries
protein coagulation, thereby making a clearer beer. out the barley, cooks it, and gives it that robust smoky
flavor, like a smoked salmon or smoked jerky. German
YEAST: The yeast is the active ingredient that transforms Rauchmalz, a beechwood-smoked, Vienna-type malt, is
sugar water into an intoxicating mix of pure social the primary barley used for making this style of beer.
lubricance. Yeast is often the most highly guarded secret
of a brewery because a single strain could be used HOPS: Traditionally lagers rely on hops to counter
for brewing all its beer since opening. Yeasts are often sweetness and are rarely detectable. With the
categorized by the temperature at which they ferment Rauchbier’s overpowering smoky flavor and aroma,
and also by whether they ferment at the top or bottom you’ll be lucky to notice anything beyond the tits
of the beer. Rauchbiers are bottom-fermenting and tend of the fräulein serving you beer, much less any hop
to be classified as lagers. (Some typical yeasts used for characteristics. Heavily hopping American microbrewers
this style would be Wyeast’s 2206 Bavarian Lager, 2308 like Stone Brewing or Rogue might throw a curve
Munich Lager and 2633 Octoberfest Lager Blend or ball at you and hit you with a hoppy finish, but that’s
White Labs’s WLP 838 Southern German Lager Yeast.) traditionally not par for the course.
: [27]

BEER ANATOMY
THE
PROCESS
A
traditional Rauchbier goes
through an 11-step process
(just one step shy of your
goal), which can be
grouped into five major stages starting
at the malt house, then on to the brew
house, followed by the fermenting
cellar, then the lagering cellar, and
finishing with the bottling and racking.
The process starts in the malt house
where the barley is steeped or soaked
in water to break down proteins and
starches. Then the barley is tossed in
the oven or kilned to dry off its balls
and halt the germination process. This
The smoked porters are easier to drink.
kilning step, which gives the beer its

wicked flavor, has been preserved for
over 600 years and literally turned the
city of Bamberg into a beer mecca.
After the barley has tanned in
the oven, we move on to the brew
house where the barley is ground up,
thrown in the mash tun, and boiled
in water at 120- to 160-degrees for
several hours to release the sugars
from the starches. After this the wort
(sugar water) is separated from the
solids and brought to a rolling boil
for several more hours while hops
are added to the mix. Finally it is
cooled to room temperature and the
yeast gets added (pitched) to start the
fermentation process. This is where
the yeast consumes the sugars and
in return alcohol and carbon dioxide
are magically excreted. Primary
fermentation takes about a week,
followed by six to eight weeks of
lagering or cellaring, which allows the
beer to mature in underground caves.
Finally the beer is filtered, bottled and
ready for the almighty consumption.
[ 28] :

VARIATIONS
If you’ve grown accustomed to the variety of beer styles
available in the US you might be a bit disappointed when
visiting Germany. The Germans no doubt consume
more than their fair share of beer but it is rare to find
more than three to four styles of a beer within a
particular region. When visiting the Bamberg
area, you’ll find they have Rauchbiers of the
helles, weiss, marzen, and bock styles. The
helles is the traditional lager, while the weiss
is the wheat beer brewed with both wheat
and barley malts. The marzen tends to
be a bit darker and sweeter, while the
bock has that extra testicle giving it a
heap more of alcohol.
Beers have testicles?
: [29]

BEER ANATOMY
CHARACTERISTICS
APPEARANCE >
Rauchbiers tend to range from a
modest golden hue (helles style)
to a dark brown (bocks). Helles
and weiss are the lightest shades,
while the marzen has more amber
overtones and the bock is the darkest
of the styles. Most Rauchbiers are
fairly clean looking except for the
Do farts smell less in the snow? They smell more in a shower.
weiss style that has a moderate

protein haze. The head is pretty
light both in appearance and
consistency and dissipates faster
than a fart in a snowstorm.
SMELL >
Characterized by its smoky aroma,
the Rauchbier smells of a bonfire at
the beach or that bacon martini from
Vegas’s Double Down Saloon; I have
fond recollections of both (except for
the mornings-after). Amidst the beer’s
barbecue pork scent are the subtle
undertones of a malty sweetness.
Depending on the wood used and
length of the kilning process, the
intensity can range from a moderate
smoky breeze to that ill-fated Great
White nightclub concert.
TASTE >
This beer starts off with a malty
sweetness followed by a mild
warming sensation as it prepares to
unleash an atomic explosion on your
taste buds comparable to eating a
lit cigar. A barbeque pork flavoring
will linger in the palate like a couple
of burps following a meal fit for a
king, or having eaten an ashtray,
depending on the crew you run
with. Intense bock-style Rauchbier
may leave some residual alcohol
flavors on the tongue. Rarely would
you ever taste any hoppiness in
a traditional Rauchbier, but some
American brewers may choose to
take a stab at it.
[ 30] :

SERVING
GLASS: The beer stein would be the transportation vehicle of
choice for getting this voluptuous, smoldering liquid from the
barrel to your gut. Its large opening allows you to get your snout
right down in there to take in a heaping whiff of that fantastic
barbecue roasted malt. Most of these Rauchbiers are going to
be pretty dark but having a glass stein enables you to admire
the bold, mahogany hue, and signal that bartender with the
huge jugs that it’s about time for another round.
TEMPERATURE: Rauchbiers are a form of lager, so they are

better when served at cooler temperatures or those just below
cellaring. If you were to draw out a temperature scale, pale
lagers should be served coldest at about 35 degrees, followed
by hefeweizens at 40 degrees, the almighty Rauchbier at 44
degrees, English pale ales at 55 degrees, and finally barleywines
at 60 degrees. While this isn’t exactly rocket science, one
important rule of thumb is that if your beer is too cold, you
won’t be able to taste it. So if you’re storing it in your fridge
next to your kielbasa, give it about five minutes on the counter
before drinking.
FOOD COMMON “SMOKED” BEERS
Some of us won’t mix BBQ with more BBQ flavor.

PAIRING Aecht Schlenkerla Rauchbier Rock Bottom Rauch Beer
Sticking with the common mantra to Altenmünster Steinbier Saranac Rauchbier

fight fire with fire, you’ll want to get Appalachian Rauchbock Sierra Nevada Rauchbier
yourself a grill full of barbecued meats
to complement this smoky motha’. Ballast Point Abandon Ship Smoked Lager Sly Fox Rauchbier
Barbeque pork, a dozen brats, a Bamberg Rauchbier Smoke Creek Rauchbock
couple racks of spare ribs and six
Baron Rauchbier J.T. Whitney Smoked Ale
pounds of tri-tip would be an excellent
start to mounting this liquid behemoth. Blind Tiger Smokey The Beer Smoking Mole Ale
If you have a smoker, salmon or beef Brown’s Rauch Southern Star Rauchbier
jerky would also be a great matchup. If
you are looking more along the lines of Buzzards Bay Rauch Bier Spezial Rauchbier Lager
some appetizers before the big meal, Chama River Smokehouse Rauch Starr Hill Smoke Out
smoked cheeses like Munster, Gouda
Eisenbahn Rauchbier Stone Smoked Porter
and Emmental match; sharp cheddar
or pepper jack are great here too. No Flying Dog Schwarz Thick Black Smoke
matter how you slice it, it’s beer! It goes
Gordon Biersch Smoke Bock Triumph Rauchbier
with everything from shooting guns to
driving heavy machinery to banging Harpoon Rauchfetzen Victory Scarlet Fire Rauchbier
farmers’ daughters. So buck-up, Karl Strauss Rauchbier Weiherer Rauch
son, and grab yourself a sixer of the
Odell Rauchbier
toughest beer you’re bound to reject
and then claim as your favorite. Rauchenfelser Steinbrau
STATS IBU ABV

BAMBERG STYLE MARZEN > 20-35 4.5-6.3%
BAMBERG STYLE BOCK > 20-40 6.0-7.5%
BAMBERG STYLE WEISS > 10-20 4.9-9.5%
BAMBERG STYLE HELLES > 18-30 4.5-5.5%
: [31]

You’d think we came up with that picture! Jen did it herself!
[ 32]:
SPECIAL FEATURE

Beer Worth
WAITING FOR
Special release beer parties are becoming
the new Star Wars premieres words: Jennifer Litz
f our nation’s government were modeled after special

release brew parties, we might live in a utopia.
That bottle got a happy ending.

Commodities would be traded with genuine goodwill.
Bleeding stocks and life savings, akin to spilled beer cases,
would be a tolerable tragedy. For who can be angry when one’s
drunk on precious resources?
There are other rules of this stout. They were by then quite baked, aboveground so admirers could
alternate universe. You can be both from their own stash and that peruse and take pictures of the veteran
anything you want. I learned this which had been undoubtedly shared. lineup: Founder’s Kentucky Breakfast
many times over in Muncie last April Stout, Flossmoor Station Killer
during Three Floyds Brewing’s Dark For this magical beerland is not unlike Kapowski, Stone Vertical Epic, De
Lord Day. The first time I learned it a Communist country, except without Struise Brouwers Black Albert,
was while meeting Clint Wadsworth. all the First Amendment restrictions New Glarus Wisconsin Belgian Red.
Wadsworth sported a yellow hardhat and crappy products. No joke: Every
outfitted with straws to bring the two time I asked someone what it would Dark Lord Day, the grandfather of the
Oskar Blues brews on both sides of his take to separate them from their Dark growing release party trend, has only
head straight to his mouth. He wore Lord bottles, I got some answer like “I been around since 2004. Brewer Nick
a bald string around his neck, which don’t [won’t] sell beer” or “I’m a beer Floyd said the first had about 50-plus
had presumably dangled a pretzel, evangelist” or something like that. people; it’s doubled in size ever since,
like his friend’s. Party animal? Here, They never took the bait for Megan to the point where they had to issue
maybe. At home, he was a “paralegal Fox, or immortality, or the most fast-sold “Golden Tickets” months
extraordinaire”—at least according obvious, unspoken answer—me. before the event for people to have
to LinkedIn. the privilege of standing in line for
No: Here people share the wealth of their six bottles.
Wadsworth explained the trio’s great beer, brought with the sole
morning. It was by now 2 p.m., and intention to share and taste in return. How’d they do this? They didn’t.
they had just procured 16 bottles of An entire wooden table near the “We don’t advertise?” is Nick’s
Dark Lord after a four-hour wait in line, brewpub served as a tasting station for query-answer.
assuaged by a preceding breakfast rare and not-so commodities, and the
of sausage, pancakes, and blueberry retired bottles were reverently buried
: [33]

SPECIAL FEATURE
The Star Wars

PREMIER OF
BEER PARTIES
he diehard beer fans that populate events like Dark Lord
T Day seem to be direct descendants of those who camp

outside of movie theatres for Star Wars releases, outfitted
as Princess Leia, Luke Skywalker, Chewbacca. It’s the fans
that create this subculture—George Lucas certainly didn’t invite
those zealots to squat. And in many cases, it’s not the brewmasters
pushing juggernaut events like this, either.
Consider: Dark Lord Day, like many commemorative parties that seek
to (or accidentally) replicate its organic momentum, celebrates the
I’ll trade you an empty bottle for a full one.
release of a viscous, vicious, dark and dreamy Russian imperial

stout. The style seems common among premier special releases
like Portsmouth Brewery’s Kate the Great and Surly Brewing
Company’s Darkness. Russian imperials seem to be the only beer
for which throngs of geeks fans will line up, camp out, and text
brewers at 5:30 a.m. the morning of their slated release.
That beloved Belgian or hoppy styles don’t seem to have the same
pull mystifies. But not really, if you listen to Surly owner Omar
Ansari explain it.
D-DAY urly’s Darkness Russian imperial stout release day is a close
S second to Dark Lord’s popularity. Ansari said that’s simply how

the customers made it. He probably wouldn’t miss terribly the
rounding up of 80 volunteers and hand bottling the 3,000-plus brews
it takes to feed this crowd.
D-Day has only been around for a bit over two years, this past Oct.
25 having been the second occasion. The first execution was a
hurried one after Minnesota state law changed to allow Surly to sell
750 ML bottles. Last fall’s event had little extra publicity, but the beer
had already made a name for itself, which spread around the Internet.
As a result, fifteen states fed the second-time fall revelry.
“One of the reasons we did [D-Day] is because people were buying

Darkness at the bar and pouring it into bottles; bottling it and leaving,”
Ansari said. “Doing crazy stuff. It’s consumer-driven; we opened the
gates at noon last year and people were here 7 p.m. the night before.
They hold onto the beer for anniversaries and births of children and
stuff like that. It’s the biggest, baddest beer style out there and people
want to save it for something special.”
“I think it’d be hard to get people to camp out for a pale ale. … If
you look at beer Web sites, top 10 beers, many are Russian imperial
stouts. Seems to be what folks are going kinda crazy for.”
(If you didn’t go last year, tough luck—Ansari’s not sure they’ll be able
to do it again. Minnesotan breweries are not allowed to sell beer
directly to the public, but Surly had earlier taken advantage of a
smaller brewers exemption. They’re now up to more than 3,500
barrels, which puts them out of that realm. They’re trying, though.)
[ 34] :

SPECIAL FEATURE
Kate’s Secret
he Internet played a role in hulking up Kate the Great’s special
T release, too. Particularly, those damn Alstrom Brothers.
New Hampshire’s Portsmouth head brewer Tod Mott said

BeerAdvocate rated Kate the Great the No. 2 beer on the planet
in December 2007. The first special release of Kate in 2008
went gangbusters: Mott and co. sold 900 bottles in a little over
three hours, and the five barrels on draft went in three days. This
past February 27 release event saw bottles fly in over two hours.
Just like at Star Wars conventions the guys aren’t interested in the women.
Draft lasted for 11.
Of course, the other allure of these events—beside the ability to

play swords with your freshly-waxed bottles, trade rare stuff and
not worry about public intox citations—are special-special releases.
Like oak or vanilla bean-aged (!!) Dark Lord, which draws many
from miles around and beyond to taste or hand bottle on the sly.
Portsmouth’s Mott said they have something similar up their
sleeves for next time, involving medium toast oak spirals soaked
in some locally made port.
Abbey’s ANGELS
et’s get back to that Magic: The Gathering Lord of the Rings
L Star Wars-esque costumery.
Dress-ups are usually sincerely idolatrous, like many found at Dark

Lord Day. I met some almost-locals who came with makeshift
costumes of Three Floyds characters, including Robert the
Bruce and the blonde chick on the Behemoth Barleywine label.
Ani Mish, a dude, donned the latter. He came in from Seattle
for the festivities. But Fanny Rouchon, girlfriend of Robert the
Bruce/Ryan Sarros, had him topped. She is from France. She
still lives there.
Nick Floyd said he also saw someone dressed like a Dark Lord
bottle. I asked him why I had also seen a life-sized taco roaming
the premises. “Not sure,” he answered. “But why not?”
The Dude was there, too.
The Lost Abbey out of San Marcos, California has special release
festivities year-round to avoid the throng of people seen at Dark
Lord Day. Their most popular parties tend to be for The Angel’s
Share English-style Barleywine (bucking the Russian imperial stout
trend!) and its varying bourbon and brandy infused incarnations. “I
do have a bar staff that likes to thematically dress according to
the release,” brewer Tomme Arthur said. “So on Angel release
party time, I had a bunch of angels working behind the bar.”
Back to the Dark Lord—my friend dressed up like a pregnant

chick that day. No, wait, she really was. And she stood in line for
exactly 10 minutes, after 10:30 a.m. Boy, was her hubby happy.
[ 36] :

COOL PLACES
Hamilton's
Tavern
RARE CASKS AND DRAUGHTS AND FREE ‘CUE
NIGHTS PUT THIS SAN DIEGO PLACE ON THE MAP
When they say cheap beer it refers to the price.
I
CAN STILL REMEMBER MY FIRST VISIT TO HAMILTON’S TAVERN. The
Craft Brewers Conference was in town and literally hundreds of craft
brewers were in town. One night I was invited to head down to a local
tavern with a bunch of them—a tavern they were actually excited to head
down to. I found that pretty amazing. These guys live and swim in great
beer all day and the first thing they want is to go check out one of the local beer
bars. This isn’t just any beer bar; it’s almost become “the” local craft beer place in
words: Derek Buono
the area. It’s hard to talk to somebody who knows about San Diego beer and not
photos: Carl Hyndman hear, “you should go to Hamilton’s.”
When you walk in there’s a feeling that some places are shuffleboard table to keep you busy. It’s got the makings of
missing and others wish they had. Despite being a high-end one of those places that will be there forever. Scot Blair and
beer bar, you immediately feel at home. There’s no air of his employees hope so. They are very proud of their bar and
pretentious beer drinkers … anywhere. Maybe because it’s serious about it, too. About nine months ago they added
an old neighborhood tavern, or maybe because the owners a café next door, which was a welcome addition. The food
know that trendy places never last, they do their best to make is delicious—even if the chef is a vegetarian and doesn’t
it a place you want to be. Whatever the reason, planned or actually taste the food. Gordon Ramsay might drop an
accidental, you walk in and immediately feel comfortable. “f-bomb” fit over a chef who doesn’t taste his food, but the
Most people who come from out of state usually say food I’ve had was delicious and nothing goes better with beer
something like “this feels like a bar back home.” It’s dark, the than good comfort grub.
music is loud and there are two pool tables and a glorious
[ 38]:

WHO: Hamilton’s Tavern and Cafe;
www.hamiltonstavern.com
WHERE: 1521 30th Street,
San Diego, CA 92102
CURRENT OWNERS: Two. “I have a
tried and true silent partner,” Blair says.
“He helps me with food but the whole
operation runs through me and it really
had to. This is a very, very difficult
type of business to run and you need
For Blair (as his friends call him) it’s all about the conviction and vision that is tireless and
beer and the people who drink it. unwavering. Lucky me, I have both of
those things when it comes to the type of
business we want to run.”
EMPLOYEES: 20-25
SIZE (SQ. FEET): 1900 at the bar;
about 800 at the cafe
NUMBER OF TAP HANDLES ACTIVE:
27 draughts and two casks
BEERS: Close to 250 (total number of
taps and bottles)
FOOD: Great pub grub—burgers,
Not sure what to drink? All the bartenders are beer fans and will help you.
grilled cheeses, pulled pork and chicken
sandwiches, eclectic vegetarian and vegan
food (unheard of in the pub grub world)
and the awesome “Hop Sausage”.
Every Friday Hamilton’s has cask nights
HIS HOUSE shocking: they averaged $4.50 a pint. that celebrate a brewery and put their beer
Blair can be found there most nights, That’s a decent price for a pint of Bud on the draught and serve up one or two
smiling and talking. He loves to talk. at most places in SD and cheaper than delicious casks. They also pair it up with a
The former marine who’s seen multiple most craft brews. So paying fair prices for house made Hop Sausage plate crafted to
wars finds the beer business relaxing. beer that should be twice as expensive a theme based on the cask or brewery.
He never seems worried, and if you get is a pleasant surprise and maybe one of
him on a roll you might think he were on the keys to the laid-back feel and loyal
drugs because of his effortless ranting, customer (or is it fan) base. There always
but he just laughs and says “I’m not.” His seems to be a special on a beer or two so
love for beer is obvious. Just one look your wallet is spared and you have some
at the mock chalkboard and you’ll see of the most amazing beers around. Blair’s
a healthy tap list. Find something you happy, you’re happy, everybody is happy.
like this week and you might not see it
again for a long time. Blair’s philosophy BOTTLES AND CANS
is to rotate his beer lineup as much as While the tap handles shine, Hamilton’s
possible. While Blair says he gets a lot of does have a well-stocked bottle list and
advice on what he should do, he assures interestingly enough there was something
us his vision is the one that he’s going to in that fridge I never thought I’d see—Bud
stick to. He’s right. Armchair quarterbacks Light and Heineken. Blair loves beer and
are only good at home in front of the TV, is one of the few who doesn’t seem to shit
and armchair beer bar owners are better on the big beers at ever chance; rather, he
drinking and discussing how things lures customers in with their drink of choice
should be run than running them. Those hoping that their being surrounded by all
beautiful 27 taps are rotating constantly, the faces and good beers will urge them to
try something else. Not sure what you like? Hamilton doesn’t drink beer anymore but he lent
with the rarest beers they can find. While
his name from his years of hanging out and sitting
the term “rare” can make you think your Ask the bar keeps. Ask the guy next to you.
next door on the step. If you are heading down to
wallet is going to be losing weight while Everybody here seems like they would love
the Tavern look to the left and say hello.
you gain it, the prices were actually to help you find a beer you love.
: [39]

COOL PLACES
Don’t be surprised to see a few dogs hanging out! They are welcome.
Q&A with Scot Blair

Q: Since none of the owners’ names is Hamilton, and some amazing craft ale at $3.50 and follow
how did it get the name? it up with about $800 in free food. This is our way
A: For all intents and purposes I was taking over of saying “thanks” to our customers and “thanks”
Sparky’s, a San Diego and South Park landmark, to our breweries. I am very proud of the work we
which was one of the oldest if not the oldest active put into making 12 of these events happen a year.
alcohol licenses in our city (upward of 75-plus Next up is my staff. I’m most proud of hand-
years). Herman Hamilton was a mutual friend and picking some of the friendliest ambassadors of
an ex-Montford point marine and an adjacent craft beer to represent our bar. We really do
neighbor to the pub. He never drank but we knew believe our charter, that it’s a privilege for us to
him from years of going to Sparky’s. It just seemed serve you and not for you to be happy just to
to make good sense when Chris, my business come to our bar. This is a family of sorts and it behind the hedge. So they’ll make an innuendo
partner suggested that to me. requires a lot of management and ups and downs as if we’re just loading our lineup full of Fizzy
but it’s something we talk about all the time: Yellow Beer and Anheuser products. I always
Q: Why did you decide to open a craft beer bar in customer service is key. laugh about that because it’s ridiculous. That is
San Diego? How did you pick that location? Lastly what makes Hamilton’s a new generation just one price you pay for being the kind of bar
A: I was an avid home brewer and clearly a beer bar is the fact that we’re for everyone we are. What makes Hamilton’s great is that we
beer enthusiast. We had nothing like “Hammie’s” and not just the uber beer snobs. Our biggest aren’t elitist. There is nothing on this planet worse
anywhere close to our vicinity, which frankly is impact in our beer community is getting non- than the slow food guy telling you you’re awful
the heart of San Diego. It was a personal goal beer aficionados to actually pick up a new habit for eating what you can afford, or the beer guru
of mine to make a scene happen in the Uptown (craft beer) after coming in and being at times making fun of you for kicking back with a High
area and clearly you can see the impact now overwhelmed with our selection. So to sum it up: Life because that’s the flavor ya’ felt like enjoying.
that 30th Street has become a true craft beer Our passion and our drive to bring the best ales So although I do not personally drink those beers
destination boasting many [hot] spots. Whether to San Diego and showcase the ones made in I thought it was absolutely mandatory to carry a
that was just slick entrepreneurs taking advantage San Diego, our generosity and transparency at couple of mainstream lagers for those people who
of the momentum or a true passion for beer on our world-class weekly and monthly beer events, may come in to enjoy the game or a burger and
30th, there is definitely a little bit of both—but and my wonderful staff that finally buys into my might not have as advanced of a palate. The day
no denying the 1.5 – two-mile strip is one of the philosophy makes us different. we start believing someone is not worthy or isn’t
strongest destination for beer in the world. as hip for enjoying those less full-flavored styles,
Q: It’s rare to find the same thing on tap at your then we’ve just stepped into the role of the people
Q: What do you think makes Hamilton’s different? place. Don’t you think it makes some people upset, who empower themselves at the expense of others.
A: Of course this is super-opinionated but a lot that they can’t have one of the great beers you That is a philosophy we do not agree with. Drink
of things make us different; things I’m proud of. I serve every time they are in there? what you can afford. Drink what you enjoy. If
can’t say I’m doing anything new but I’m definitely A: Absolutely, but the great thing that I do is you come to Hamilton’s, we’re going to try to get
breaking the mold and creating a new generation always have my suite of styles. So although you you to expand your beer horizons a bit and try
for how American pubs can operate. First off, may like nut brown XYZ, over the course of a a few other artisan choices, but if we or they fail
our 2nd Saturday celebration is hands-down month you may have the ability to try four different your taste buds, I always have a limited offering
the best pint night in the world. You won’t find a nut browns, and ya’ never know, one of those of a couple of old standbys to make sure your
better one. On the 2nd Saturday of every month might become your new favorite. So even without experience is as enjoyable as it could be.
we work with a brewery to offer a selection of having one particular standby I usually have two to In the end, we’re just a neighborhood tavern in
draughts and casks in our lineup, we discount three beers that are right up your alley. beautiful San Diego and we work tirelessly for all of
those draughts to a mere $3.50, we pair that our customers and other members of our community.
up with a massive barbecue dinner that is 100 Q: I noticed that you have Bud Light and Heineken Our neighbors just happen to be all over San Diego
percent free to our customers and we play two in bottles; why do you have those more mass- County. They come here to listen to a little bit of the
hours of music all based on the theme of the event. appeal beers in such a trend-setting craft beer bar? rock and a little bit of the roll, drink some of the best
There is no switch and bait at all. A: The funny thing is every now and then someone beer offered in our market, enjoy our friendly staff
We cellar beers for the event and always will be upset at the success of the bar, or they work and feel at home among friends. We’re not going
release rare ones, first-time releases, specialties down the road and want to throw a stone from anywhere anytime soon. Prost!
[ 40] :

SPECIAL FEATURE
Bums have no money and they drink...
No Loot, N o B re w s,
NO PR O B L E M !
G O W H ERE THE
ES TO
SIX PLAC
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plenty of places
[ 42]:

BREWERY: LET’S START WHERE IT ALL STARTS
ost of us live close enough to a craft brewery that visiting one is as easy as jumping in the car
UNSPEAKABLE
M for a quick drive. The information provided during the tour would alone be worth the price of
admission (if they charged admission, that is), and the complimentary tastings afterward might
even be guided by the brewer himself, so you’re hearing the full scoop straight from the source. What
ACTS OF
EUTHANASIA
Anheuser-Busch has
will you be tasting, you ask? The freshest beer you’ve ever had. Something akin to drinking milk straight
anchored many a
from a cow’s teat, but without the haunting memories and bits of straw stuck in the back of your throat.
marketing campaign with
their born-on dating.
The problem is that, if you
No questions asked,
show up with your grubby
if one of their beers
hand out so many times they
sat for more than 110
learn your name, they’re going
days, sales reps would
to get stingy with the samples.
buy it back and dispose
Time for Plan B. Many breweries
of it, often with their
give workers up to a full case
own funds! Recently,
of beer a week as part of their
A-B did announce some
benefits package. Use your
changes due to packaging
familiarity with the lineup to
improvements (and
your advantage and submit an
supposedly not the down
application. If you get the job,
economy or their new
they will expect you to work
InBev ownership’s
for those handouts, but on the
mandate). Now, some
bright side, at least the beer
beers are allowed to
feels like it’s free!
stay on the shelf for
up to 180 days
and the born-on
dates will
Drinking on your friends tab is drinking for free!

be dropped
altogether
from smaller
Put the “FREE” in
brands like
“FREELOADER!”
Bud Ice and
Stop us if you’ve heard this one: How can
Michelob.
you tell if a hippie’s been in your house?
But, even still,
He’s still there! One effective, albeit suspect,
we had visions of
way to weasel a potential lifetime of free
a miraculous garbage
beer is to listen to the flower people and
dump, filled to the brim
con a soon-to-be ex-friend into letting
with “expired” yet very
you crash on his or her couch. Not only
passable beer, waiting to
can you sponge free refreshments, but
be dug up.
also food, clothing and even invites to
family gatherings if you know what you’re
Unfortunately, we found
doing. And, it doesn’t cost you a thing.
out there is no such
Except for your self-respect, of course.
place. Beer that lives
beyond its life expectancy
Fortunately, there’s a better way if your
is brought back to a
moral compass hasn’t yet lost its needle.
breakage room, the same
Wander down to a nearby American
dungeon of horrors where
Homebrewers Association meeting and
mangled cases and
make a new friend or two. After all, a
6-packs are torn asunder
homebrewing friend is a just friend who
to salvage survivors for
will practically demand that you stop by
repackaging and sale.
his house and drink his beer on a regular
There, so young and with
basis. In exchange, he merely wants your
destinies unfulfilled, golden
empty bottles (which he’ll refill and hand
suds are poured down
back anyway) and a kind word. If you’re
the drain, and the cans
like us and are lucky enough to know
or bottles are recycled.
skilled homebrewers (Beyoncé in a glass,
Please bow your head in
indeed!), those kind words will be easy to
silence to remember our
come by, so you’ll have it made.
fallen comrades.
: [43]

SPECIAL FEATURE
DO YOU TAKE THIS BEVERAGE TO BE

YOUR FROTHILY HEADED STOUT?
Years ago, hotels apparently cared about whether you
enjoyed your stay, unlike most places nowadays that charge
you for everything and make you beg for extra towels. Well,
we are pleased to report that you can still find establishments
that remember those times gone by, and some even have
nightly rates lower than your mortgage payment. Take
Embassy Suites. Their Manager’s Receptions, open to any
current guest of the hotel, are good for chatting up the staff
and your fellow visitors, but they’re great for the free beer.
Pull up a barstool and spend a few hours each afternoon
You can drink then go right to the drunk tank!
knocking back cold ones without running up a hot tab.
You don’t have to travel to experience a hotel’s hospitality,

though. They’re also prime spots for weddings. Assuming
you’re not a protégé of Chazz Reinhold, all you need to do
is get married yourself. Be sure to put an open bar in the
prenup, and the bride’s folks will have to foot the bill! Or, if
you have commitment issues, talk a weak-willed acquaintance
into tying the knot with his significant other. But be sure to
choose wisely: Pick too close a friend and you risk being
given the costly title of best man. Any money you’d save at
the reception will be lost tenfold in bachelor party fees. (Cab
fare to Tijuana for 20 guys and the subsequent penicillin
shots are not cheap!)
POLICE STATION: YOU HAVE THE RIGHT TO REMAIN LOADED

Last, but not least, if you’ve got a craving for malt and hops volunteers to toss a few back at the taxpayers’ expense! Really.
but no cash to satisfy it, don’t forget your local police We wouldn’t lie to you about something as serious as free beer.
station or training academy. And no, we’re not
talking about sneaking into the evidence Generally, you’re invited to hang out in a room with a variety of
room like they do in the movies. See, beer and cocktails. (We civilians call this “a bar,” but they seem to
law enforcement personnel need frown on the term when it’s applied to publicly owned property.)
to learn how to identify drunks, Monitors keep track of what you consume as well as your BAC,
which is really hard to do then once you’re feeling good and, well, good, recruits perform
without actual drunks. That’s field sobriety tests on you.
why they periodically seek out
Participation is limited to state or federal employees, so add this
to your list of reasons to work for the government, right
between the sweet pension and the 572 annual
paid holidays. The best
part? When your wife or
girlfriend comes to pick
you up (go figure, the
cops won’t let you drive
home afterward), you can
honestly tell them that it
was your civic duty to get
buzzed with the fuzz. If
that doesn’t work, remind
them that you got paid to
do it, too.
[ 44] :

SPECIAL FEATURE
AIRPLANE: MAKING THE FRIENDLY SKIES A WHOLE LOT FRIENDLIER

t’s 6 A.M. You’re strapping yourself into a seat next to a stranger who hasn’t bathed since 2006 so that another stranger can navigate
I you through flocks of suicidal birds and three time zones in a plane so old it has ashtrays in the armrests. This airline owes you big. In
the age of high fuel costs and budget carriers, though, this comp was tougher than we hoped it would be. Out of the nine companies
we called, three killjoys offered no free alcohol whatsoever. Five others made freebies available, but only to “premium customers.”
Not able to spring for the hot towels and

extra-wide cushions of first class? Don’t have an
employer willing to do it for you? You’ll love
hopping on a Virgin. Not only is that phrase
dripping with double entendre, but on Superfly
Wednesdays, Virgin America’s social networking
flights are dripping with free drinks! Everyone—even
those of us in steerage who would consider sitting
on the wing an upgrade—gets two drinks with
entry onto what’s been called a flying nightclub.
While sipping your favorite brew under the cabin’s
swanky mood lighting, join the seat-to-seat IM
Drinking for free while losing money is free?
session and test your pickup lines on the brunette

sitting in 37B with the 36Ds. After landing, use
your boarding pass for VIP club access and hotel
discounts to get to know her better.
FIFTEEN PERCENT
OF ZERO
IS NOT ZERO
s long as you observe proper
A tipping etiquette and throw

your bartender a buck or two
for each freebie, there is absolutely
no shame in searching out a free fillup.
Use this article as your roadmap, and
you’ll be on the highway to
heaven in no time.
CASINO: THE SOUSED ALWAYS WIN

For the expert malt moocher, a casino is a fantastic spot to catch a buzz on someone else’s
dime. As you court lady luck’s favor, servers will court yours with free drinks. Simply ask for
a beer instead of accepting whatever fruity number is on the tray. This is an entire industry
based on making you comfortable and happy, so even if you’re not a high roller, you’ll usually
get what you want as long as you don’t get too carried away.
As you’ll quickly find out, though, the casino industry is also

based on taking as much of your money as possible, and
turning you into a slurring inebriate makes it infinitely easier
for them to get in your pants (to pull out your wallet). Enjoy
the comped beers, but don’t enjoy them too fast. Otherwise,
your judgment will disappear faster than Siegfried & Roy at
tiger-feeding time, and your bankroll will soon follow. The
trick is to maintain a steady drinking pace, which increases
the odds that you’ll manage to walk out with a wobble in
your step and a wad of dough in your pocket. To be safe,
leave the ATM card in your suitcase.
[ 46] :

DON’T MISS
A SINGLE ISSUE!
Visit our website at:
WWW.THEBEERMAG.COM

BEER 201
The Language Of How

to decode your beer
bottle without the
help of a lawyer
words: Jay R. Brooks photos: Jason Boulanger
P
ick up the average beer
bottle or can and there’s a
wealth of information staring
you in the face: That label is a
We checked her born on date.
curious mix of legal requirements

and marketing effort. If only you were fluent
in beerspeak, a unique form of jargon specific to
the beer world. The federal government has very
specific rules about what must be on a beer label and
what is strictly “verboten.” Knowing what has to be there
and what the brewer decided to include can help you
interpret what’s written.
LEARNING
THE LANGUAGE
Communicating a wide array of information
is an exercise in economy. To fit as much
as possible on a relatively fixed amount of
space, labels are rife with abbreviations.
Some are as mundane as the two-digit
postal codes for states, while others are
impenetrable hieroglyphs that, when
decoded, can tell you what day the beer
was bottled or canned, and in some cases
even what time, where and on what
specific bottling line.
[ 48]:

WHAT YOUR LABEL
CAN TELL YOU
There are essentially six distinct areas on each bottle or can of
beer, not including the UPC code, that are required by the federal
agency tasked with regulating the labels on beer. That agency is
in the Department of the Treasury, specifically the Alcohol and To-
bacco Tax and Trade Bureau, usually just referred to as the “TTB.”
Its job is to ensure that all information on beer labels is accurate
and easy to read and understand, and that nothing on a label is
misleading, false, prohibited or confusing.
REQUIRED INFORMATION
Most of the information required on every beer label is pretty
A
boring. It has to have a “brand name,” for example, and that
name can’t be misleading or confusing (A). That name has to be
on the front, and legible—the font size can’t be too small. (Stop
nodding off.) The name and address (B) (only the city and state is
required) of the “producer/bottler or packer” has to be on there,
too, and it has to say either “brewed by,” “brewed and bottled by”
or just “bottled by.” (C) “Packed by” is only used for kegs; really
any package that’s larger than one gallon. If it’s an imported beer,
the importer must also be listed on the label. “Country of origin”
is required as well.
The measurement of how much beer is in the package must also
be on the label, expressed in an “American measurement,” but
there’s nothing against also listing a metric measure (D). Amount
of beer in a bottle also affects the listing: If it’s less than a pint (16
Nutrition facts may be coming to labels soon.

oz.) then it must be either in fluid ounces or a fraction of a pint (so B
an 8 oz. bottle could be listed as a “half-pint”). If it’s exactly 1 pint,
1 quart or 1 gallon, then that’s how it must be listed. If it’s more C
than a pint but less than a quart, then it has to be “pints and fluid
ounces or fractions of a quart.” If it’s more than a quart but less
than a gallon, then it has to be “quarts, pints and fluid ounces or
D
fractions of a gallon.” If it’s more than a gallon, it has to listed as
“gallons and fractions” of a gallon. Confused yet? Now you know
how brewers feel. This measurement also has to be in the front, but
can be blown into the glass or branded or burned right into it, too.
GOING OUT WITH STYLE

Your beer label will also include information considered their own styles. There were 91 Revenue Code of 1986 defines “beer” as:
about beer type or style. Unfortunately, separate styles judged at the most recent
that’s not as easy as it should be. The world World Beer Cup. The BJCP—Beer Judge beer, ale, porter, stout, and other similar
of brewing changes much faster than the Certification Program—includes 23 broad
fermented beverages (including sake or
world of bureaucracy. There are more categories of beer. But, including subcat-
similar products) of any name or description
different styles of beer today in America egories, there are 81 distinct types of beer
than at any other time in the nation’s identified and described. containing one-half of 1 percent or more of
history. And while most other nations don’t Then, of course, there are many particular alcohol by volume, brewed or produced
have as many, the world as a whole is no beers that defy style categorization. They from malt, wholly or in part, or from any
slouch when it comes to creating new styles are simply too unique. This is especially true substitute thereof.
of beer. What styles there are, how many of many iconic Belgian beers, but examples
there are at any given time and what that can be found almost everywhere beer is The definition of a “malt beverage” that the
even means changes from year to year so brewed. Trying to pigeonhole such beers TTB uses comes from the Federal Alcohol
that how beer styles are defined changes often results in the very confusion that label- Administration Act, which defines it as:
dramatically over time. ing laws were designed to avoid.
Last year, 70 different styles of beers So what each federal agency (and state)
A beverage made by the alcoholic fermentation
were judged at the Great American Beer does is define beer for its purposes, but
Festival, and dozens more were contained such definitions then become incompatible of an infusion or decoction, or combination of
in subcategories that properly could be with one another. For example, the Internal both, in potable brewing water, of malted
: [49]

BEER 201
barley with hops, or their parts, or their prod- beer under a half percentage of alcohol is somewhere on the label, though it need not
ucts, and with or without other malted cereals, known as today. be on the front. If you want to avoid beer
and with or without the addition of unmalted If a brewer wants to list the “type” or with any of these substances, be sure to
“style” on its label, there are 33 that the look all over the label thoroughly.
or prepared cereals, other carbohydrates or
federal government recognizes (visit
products prepared therefrom, and with or www.thebeermag.com for a list of the 33 THE LONG AND
without the addition of carbon dioxide, and types of beer). It should be obvious by now WINDING ROAD TO
with or without other wholesome products that there are far more beer styles than the APPROVAL
suitable for human food consumption. feds recognize. So in trying to push the The guidelines for many of the specific
boundaries of what beer is and can be, items that are required are spelled out
The TTB also requires that a “malt beverage” brewers have to be creative to say within quite unambiguously, so it’s fairly easy
be made with 25 percent malted barley by the guidelines while at the same time for breweries to get that part of the label
Warning beer makes other people more attractive...that should be on the label.
dry weight and use at least 7.5 lbs. of hops punching holes in them. approval process right. In addition to the
per 100 barrels of beer. mandatory label requirements, some
These two definitions, which define the LOOKOUT additional information is permitted to be
same product for different purposes, differ DANGER AHEAD on a beer label. Unfortunately, once you
significantly. For example, a beer made Beginning near the end of 1989, every leave the required reservation and head
without barley is still considered a beer alcoholic beverage with more than .5 into what else may or may not be allowed,
by the IRS but is not one under the TTB. percent ABV has been required to include things get a lot more vague and uncertain.
Likewise, to be considered under the TTB the following warning statement. This statute Often, TTB officials reject label approval
regulations hops must be used, but a beer specifies the exact language, size of font, on somewhat flimsy grounds. A brewery
without them (such as a traditional gruit) and bolded items. It basically has to look in California located in the town of Weed
would not qualify, whereas it would still exactly like this: called itself Weed Brewing Co. and put “Try
meet the IRS criteria. Naturally, beer that Legal Weed” on its bottle caps. The TTB
doesn’t fit one or the other definitions is still GOVERNMENT WARNING: (1) According said no way to the drug reference, which
subject to most of the same requirements to the Surgeon General, women should not is “verboten.” The decision was not based
regardless of this disparity. drink alcoholic beverages during pregnancy on legislative restrictions, but from a 1994
The TTB labeling requirements regarding because of the risk of birth defects. (2) internal memo stating “new guidelines for
style are divided into three increasingly Consumption of alcoholic beverages impairs socially acceptable labeling,” including a
narrowing groups: a broad definition of your ability to drive a car or operate restriction prohibiting allusions to drugs. The
malt beverages, class and type of beer. machinery, and may cause health problems. media picked up the story; many pointed
Any of the three may properly be listed out existing products like the perfume
on the label. So a label may simply state Opium, Coke, and energy drinks called
the contents comprise a “malt beverage,” Fixx, Bong Water, Buzzed, Speed Freak
though in practice that is quite rare. A and even Cocaine! Not one of those items
second option is simply to use one of the required any federal approval. Of course,
nine available classes of malt beverages the bestselling beer in the world is known
(available on our website). Some, such as as “Bud.”
“malt liquor,” “porter” and “stout” are quite They similarly wouldn’t allow the
common, whereas others, like “ale,” “beer,” Lagunitas Brewing Co. to call one of their
and “lager” are generally too generic to see beers “Kronik” for the same reason. That
much use nowadays. “Cereal beverage”— Though very few beers actually use certain beer now has a large black bar covering
was that ever in common usage? And “near chemicals in their beer, if they do use over the original name and instead is
beer” may as well be an extinct term: aspartame, FD&C Yellow #5, saccharin or called “Censored.” Eventually, the TTB
“Non-alcoholic” or even simply NA is what sulfites, then that must be clearly disclosed reversed its decision.
[ 50] :

FAT OR HEAVY: ABV VS. ABW
A.B.V. or just ABV (“Alcohol By Volume”) and A.B.W. or ABW (“Alcohol By Weight”) both measure WHAT MAKES A
the same thing: how much alcohol is in your beer. They just do it in slightly different ways. BEER ORGANIC?
Generally speaking, ABV is the more common way that the alcoholic content of beer is There are four levels of organic as
expressed. It’s the federal standard for labeling and the world standard, too. There are, however, defined by the USDA. In order for a
a few states that still use alcohol by weight. In the few states that still require beer to be 3.2 beer to be labeled with any of the four
percent—often referred to as “3.2 states”—the 3.2 is actually alcohol by weight, which means organic designations, it must adhere to
it’s really 4 percent ABV. To convert ABV to ABW, you can get a rough answer by just the following standards and be certified
multiplying the volume by 0.8. To figure out ABV from ABW, multiply the weight by 1.25. by a government-approved agency.
The ABV on a label is optional as far as the feds are concerned, unless its required by state
law or prohibited by state law. This also means a difficult decision for any brewery that wants to 100% ORGANIC: Must contain 100 percent
sell in both a state where it’s illegal and one where it’s permitted, because it means they have to organically produced ingredients, not counting added
have two labels if they want the ABV on the label. water and salt.
There was a time when many states did not allow the percentage of alcohol on their labels
because of fears that people might shop for the highest percentage bottles to get the biggest ORGANIC: Must contain at least 95 percent organic
bang for their buck. When several states, such as California, finally changed that law in the late ingredients, not counting added water and salt. Must not
1990s, the world did not, of course, go to hell in a handbasket. contain added sulfites. May contain up to 5 percent of:
Even just suggesting that a beer is strong—even if it is—is not permitted. So brewers are
not allowed to use the words or phrases “strong,” “full strength,” “extra strength,” “high test,” 1. nonorganically produced agricultural ingredients that are
“high proof,” “pre-war strength,” “full old-time alcoholic strength,” or anything similar. But lest not commercially available in organic form; and/or
you think they’re concerned about misleading customers, the terms “low alcohol,” “reduced 2. other substances, including yeast, allowed by 7 CFR
alcohol,” “non-alcoholic,” and “alcohol-free” are not a problem at all. 205.605
MADE WITH ORGANIC: Must contain at least 70

HEALTH CLAIMS percent organic ingredients, not counting added water
Despite mounting evidence from a ridiculously large and diverse number of medical studies
and salt.
that the moderate consumption of alcohol can be very beneficial to your health, and in fact
will in most cases be better for you than abstaining, saying so on a beer label is strictly
Don’t look up the study done by Top Gear on Youtube about driving tired versus at the limit.
INGREDIENTS: Must not contain added sulfites …
forbidden. The law actually provides for health claims to be permitted, but in practice it’s
wine may contain added sulfur dioxide in accordance with
almost never allowed because for every claim made, someone else will contradict it.
7 CFR 205.605.
Because the rules are defined so broadly, they include:
May contain up to 30 percent of:
1. nonorganically produced agricultural ingredients that are
… any statement related to health [that] includes statements of a curative or therapeutic nature not commercially available in organic form; and/or
that, expressly or by implication, suggest a relationship between the consumption of alcohol,
2. other substances, including yeast, allowed by 7 CFR
malt beverages, or any substance found within the malt beverage, and health benefits or effects 205.605
on health. The term includes both specific health claims and general references to alleged health
benefits or effects on health associated with the consumption of alcohol, malt beverages, or any SOME ORGANIC: May contain less than 70 percent
substance found within the malt beverage, as well as health-related directional statements. The organic ingredients, not counting added water and salt.
term also includes statements and claims that imply that a physical or psychological sensation
INGREDIENTS:
results from consuming the malt beverage, as well as statements and claims of nutritional value
May contain over 30 percent of:
(e.g., statements of vitamin content). 1. nonorganically produced agricultural ingredients; and/or
2. other substances, without being limited to those in 7
Most research even contradicts the warning label that’s required on beer labels. The harm
CFR 205.605
that drinking poses to pregnant women is very exaggerated and in fact, moderate drinking
poses almost no danger whatsoever. Likewise, while overindulgence may cause potential
As you may notice, a beer can only use
health risks, drinking in moderation almost certainly will not. You still shouldn’t drink and
95 percent organic ingredients for a
drive though, or try to drive a tractor or a Zamboni, either.
possible “organic” billing. And that’s
While there are countless studies showing a positive health benefit from drinking beer,
not even including water and yeast,
the way the rules are interpreted makes it almost impossible for them to be permitted on
which are not considered as part of the
a label. Even for a specific claim—say a beer containing a vitamin known to have health
total ingredients. Both are defined as
benefits—they are almost never allowed. This is thought to be for two main reasons. First,
neutral, neither organic nor non-organic.
there’s an overriding fear that allowing health claims tacitly endorses drinking alcohol and
This means that because of the small
as a society we’ve become uncomfortable with the notion that alcohol could be good for
percentage of the total that hops
you. (There are also many well organized and politically well-connected groups dedicated
constitute, essentially any beer could
to keeping anything positive about alcohol from being endorsed by a government agency.)
be considered organic just by using
Second, because most health claims are usually only beneficial to a majority of individuals,
organic grain, barley, wheat, etc.
that means a minority could either react negatively or even be allergic. When nothing in life
can be certain, bureaucracies err on the side of caution, preferring to protect the minority
and keep the majority ignorant.
: [51]

BEER 201
ALLERGIC
RECYCLING TO BEER?
Most beer labels also include a list that While being allergic to beer is about as
looks like alphabet soup, a long series frightening a prospect a beer lover could
of seemingly nonsensical letters that contemplate, it does happen occasionally.
don’t spell anything. But look closer There are people, of course, who can’t
and you’ll see that they’re the two-digit process grain and must avoid wheat, barley
postal codes for the states followed by and anything containing glutens. For them,
an amount. Those codes tell you how there is now gluten-free beer, a relatively
much the bottle deposit is for each of new and niche beer category catering to
the listed states. That information is the growing number of Celiac Disease
required by the state laws in the 11 sufferers, which some estimates place at 1
“bottle bill” states. For 12 oz. bottles, percent of the total population.
California, Connecticut, Delaware, Other ingredients that are part of the
Hawaii, Iowa, Maine, Massachusetts, group of major food allergens, including
You can still recycle regardless of the redemption value in most states.
New York, Oregon and Vermont are 5 milk, eggs, specific fish, Crustacean shellfish,
cents per bottle. Michigan is 10 cents. tree nuts (for example, almonds, pecans, or
walnuts), peanuts, and soybeans, while not
very common, may voluntarily be listed on
beer labels. If, however, “one major food
allergen is voluntarily declared, all major
food allergens used in production of the
malt beverage product, including major
food allergens used as fining or processing
agents, must be declared.”
MARKETING ON A BEER LABEL

With all that’s required to be on a beer label, there’s not much room left over to sell the
beer. What additional information can be on a label is quite limited, just because of the
fixed amount of space available. So breweries must find creative ways to do just that. Most
place great emphasis on the graphics to entice potential customers to pick up their beer.
The bolder, the more eye-catching the picture on the label, the more likely someone will pick
it up and possibly buy it. Even coming up with a great name can help sell a beer. Take
“Arrogant Bastard” from Stone Brewing Co. near San Diego, California. There’s no doubt
that at least part of its success can be attributed to having a terrific name that customers
like. A few even try to tell the story of the beer and/or the brewery in what room is leftover
CONTRACT on the label. The TTB also has to approve this information but unless it’s misleading or
BEER prohibited in some other way, they will generally allow it.
Using the requirements of labeling, you
can generally figure out whether or not
a beer was brewed under license at a
brewery not owned by the company
selling the beer. This is also often referred
to as “contract beer” because the
owner of the label—let’s use Pabst as
an example—enters into a contract with
MillerCoors to pay them to brew Pabst
to their specifications. Often a brewer
from the contract brewer is on hand
while the beer is being made to ensure
it’s done exactly how he wants it.
There are many people who do not
like contract beer, believing that one
must “own” a brewery to make good
beer, but that does not stand up to
scrutiny. Many fine beers are brewed
under license by contract breweries
on behalf of companies that either
do not own a brewery or supplement
their volume by having some of their
beer brewed under contract to meet
demand. In the end, what matters most
is how the beer tastes.
[ 52] :

BOTTLE DATES
Many breweries stamp, notch, mark or
otherwise print each label with a unique
code that gives one of two dates: either
the date it was bottled or an expiration
date. The expiration date is, or at least
was, arguably the more common of the
two approaches. The term “expiration” or
expiration date” can also be described
on labels as “best before,” “best by” or
“drink before.”
YOU SAY IT’S

YOUR BIRTHDAY
Brewers can also express date labels
as when the beer was put into its final
package, bottle, can or keg. That’s most
commonly called the “bottling date,”
or sometimes “packaging date.” While
the bottling date has been around for
decades, Anheuser-Busch popularized
it quite effectively with their “born on”
date campaign, which they began in
September of 1996. Earlier this year,
under new ownership of Belgian-based
Anheuser-Busch InBev, the use of the
“born on” date for many of the products
was abandoned. The only beer brands
We can read bar codes after this article.

that will continue to carry the date code
are Budweiser, Bud Light, Bud Select,
Busch and Natural Light.
“OUT OF CODE” VS. “GONE BAD”

While no one could argue that in the vast majority of cases, fresh beer tastes better, a beer THE FUTURE OF
that’s passed its code date is not necessarily undrinkable or even bad. Most brewers set a BEER LABELS
specific date—often known as a “pull date”—that they’ve decided is how many days after Changes are coming to what is on a
bottling they want it to be pulled off the shelf. A-B uses 110 days, MillerCoors allows 112. standard beer label. In early 2008,
Both companies pasteurize their beers; if stored properly the libations could conceivably last the TTB entertained thousands of
much longer than four months. Most craft beer is unpasteurized and thus has a shorter shelf suggestions from consumer groups, trade
life: usually around three months or 90 days. organizations, political organizations
and even consumers themselves. Based
YOUR SECRET DECODER RING on those, the TTB has proposed new
Not all beer labels include a date, but for the ones that do it’s either to labeling requirements that will include
inform and educate the public or it’s only for the retailers, distributors such information as a “serving facts”
and brewery representatives. Whether or not it’s public is pretty panel similar to those found on food
easy to figure out. If it’s obvious what the date is, then chances are labels that include basic data like
they want you to know. If it’s inscrutable, then it’s generally meant typical serving size, the number of
for internal use only. There’s nothing necessarily nefarious about servings per container; the calories
using a code, since all it means is that the professionals will be per serving, and the grams of fat,
checking the codes on a regular basis and pulling product that’s carbohydrates and protein per serv-
gone “out of code,” meaning it’s passed the date on the package. ing, along with provisions for calories
(If you want to figure it out for yourself, check out the online version and carbohydrates to be listed.
of this article on our website: www.thebeermag.com)
THE FINE PRINT

Take a good look at the label on your beer the next time you hoist a cold one. There’s often
more than meets the eye. It could transform the way you look at your beer.
: [53]

HOMEBREW
KEGGING
YOUR HOMEBREW OR, TO KEG IS TO CLEAN
Just tap it in.
T
words and photos: Rob Sterkel
here’s nothing quite like serving a beer you crafted

from your very own tap. You’ll be filled with pride
every time you pour a pint, not to mention be the
most popular person in the neighborhood.
As homebrewers evolve in the hobby, many grow
tired of cleaning dozens of bottles to package
their beer. Coolness factor aside, cleaning
just one or two big stainless steel bottles and kegging your
homebrew is a big timesaver and very convenient.
Buying a Keg Setup

There are different types of kegs available, but the one most
common to homebrewers is the 5-gallon Cornelius keg. This keg is available
new, but the majority has been retired from the soft drink industry.
Basic keg setups are available online and at most homebrew stores. An
entry-level system including one used keg, a carbon dioxide tank, gauges,
tubing and a tap can be purchased for around $200. Used kegs are simple
to refurbish and usually only require rubber seal replacements.
To push beer out of your keg you’ll need a carbon dioxide tank as well
as a gas regulator, gauge and hose. You can serve your beer with a
simple plastic Cobra tab connected to 5-7 feet of beverage tubing.
[ 54] :

Anatomy Of A Keg
A Cornelius keg is made of stainless steel with two male posts on top for gas “IN” and
liquid “OUT.” Lines attach to these posts with quick disconnect couplings. There are two types
of connectors on these kegs: ball and pin-lock. The Coca-Cola Company used the pin-lock
models while Pepsi used the more common ball-lock types.
Under the gas “IN” post is a very short tube that delivers CO2 into the keg. The “OUT” post
is attached to a much longer tube, referred to as a “dip tube” that extends down and pulls beer
from the bottom of the keg.
There is a large oval lid on top of the keg that provides access for cleaning and filling. A
rubber o-ring seals between the lid and tank. The lid contains a pressure relief valve that
serves as an emergency over pressure valve and can also be used manually to vent excess
CO2 pressure from the keg.
CLEANING
T
he most thorough way to
keep kegs clean and sanitary
is to completely disassemble
them after each use. Some
homebrewers insist on this
frequency, but I only completely
break down a keg once every
few months, depending on use. At that time I
tear it apart like when I first bought it and clean,
inspect and boil all of the removable parts for
10 to 15 minutes. I also scrub the long dip tube
with a dip tube brush. This is typically done
prior to sanitizing and racking a batch
of beer so the parts go from the boiling water
Looking for supplies? Make sure to support our advertisers!

into sanitizer.
REBUILDING A USED KEG

Unless the used keg you purchased has already been refurbished
I have had no problems doing this partly
because once a keg is empty I rinse it
thoroughly with warm water. This is done
through the lid opening and the disconnects
you’ll need to completely disassemble and thoroughly clean it. A cleaner like Powdered
using a homemade cleaning hose that hooks
Brewery Wash is a good choice. Do not use chlorine or steel wool, as both can damage
to the faucet. The hose can easily be built with
the stainless steel. a length of tubing, some fittings and extra
disconnects. Follow this with some sanitizer and
Even if the keg holds pressure, it’s a small rubber gaskets under the gas and
allow the keg to dry upside down if it will be
good idea to replace the rubber o-rings liquid down tubes.
stored for a while.
and gaskets. Over time they dry out In addition to the rubber seals, make
or pick up flavors from the soda they sure you inspect the small poppet valves
once contained. in the post connections
Replace the lid’s o-ring as well as well as the pressure
as the disconnect post o-rings relief valve in the lid.
with new ones. A deep well socket If they’re leaking, or if
wrench can remove the ball-lock the keg contained a
disconnects. Also replace the two soda like root beer,
these should also
be replaced.
: [55]

HOMEBREW
Sanitation and Kegging THE CO2

When fermentation is complete, you
are ready to keg. As with bottling, you’ll need to
CYLINDER AND
thoroughly clean your container.
REGULATOR
CO2
Remove the tank lid by lifting up on the cross bar cylinders are measured by
and rinse the keg with warm water. Fill the keg with weight and typically range
one to two gallons of a sanitizing solution like Star from small five-pound versions to larger
San; replace the lid and shake it back and forth. 20-pound sizes and up. New tanks are sold
Next, flip the keg upside down over a sink or empty and can be filled at some homebrew
bucket and open the pressure relief valve to let shops as well as welding gas suppliers.
Sanitation never sounds like a good term. Cleanliness sounds more appealing.
sanitizer flow through the valve. Let the keg sit on A shutoff valve is located at the top of
its top for a few minutes to ensure the the cylinder. A regulator controls the CO2
sanitizer contacts all surfaces. pressure in your keg system and sends a
Attach the gas line to the tank “IN” measured amount of gas to fill the headspace
post and attach the liquid line with in the keg as beer is pushed out.
faucet to the “OUT” post. Slightly Most regulators have a shutoff valve that
pressurize the keg to push the sanitizer allows you to easily cut off the CO2 flowing
through and turn off the gas. Depress to the keg. The regulator has two pressure
the faucet head and let the solution gauges. A high pressure gauge measures
flow through the system. Repeat this a the pressure inside the cylinder and a
few times and let the sanitizer sit in the low pressure gauge measures the internal
keg if you’ll be filling it momentarily. regulator pressure. The regulator’s pressure
To rack the beer into the sanitized is adjusted by turning the screw on top of
keg, first release the pressure by pulling the relief valve in the unit.
the keg lid. Pour out any remaining sanitizer and rack your
beer directly into the canister. Use a hose long enough to
reach deep into the keg to avoid splashing.
To further reduce introducing oxygen you can purge the air
out of the empty keg. Simply attach the gas line and with the lid
off, adjust the regulator to a low pressure (less than 5 PSI) and
run CO2 into the open keg for several seconds. The gas is heavier than air and will displace it.
Once the keg is filled with beer, install the lid and plug in the CO2 to check for leaks. A spritz
of sanitizer is handy for this. If the seals look good purge any air from the keg by releasing the
pressure relief valve a few times.
Keeping Your Kegs Cold

N
ow that you’ve acquired all the necessary hardware to keg beer, you may be wondering just where you’re going to keep it. While it’s great
to have a dedicated kegerator for this, it certainly isn’t necessary.
A keg equipped with a Cobra tap and a CO2 cylinder can reside quite nicely alongside the everyday contents of your refrigerator.
Pouring a cold, refreshing homebrew will be
just as easy as grabbing the milk for your
morning cereal.
If you would like to build a dedicated keg cooler, then
a mini-fridge, old refrigerator or freezer are good places
to start. These can often be purchased secondhand, but
don’t get anything too old; you’ll quickly burn up your initial
savings in utility costs.
Freezers will need a temperature controller to override and
hold your kegs at serving temperature. Chest freezers are
easily converted into keg coolers by building a wood collar
between the freezer body and lid. This provides an easy
access point to run gas and tap lines without drilling through
the appliance.
Upright freezers can be modified much like refrigerators
by running the tap line directly through the front door. Make
sure you choose a model that does not have the cooling lines
routed through the shelving, as these cannot be removed to
make room for your kegs.
[ 56] :

Becoming a
HOME BREWER IS
easier than you think.
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HOMEBREW
Carbonation
Place the full keg in a refrigerator at least in the low 40s. Since cold beer
absorbs CO2 easier than warm beer, your homebrew will carbonate in 7-10 days under
10-12 pounds of CO2 pressure. This also allows the beer some time to condition.
If you’re in a hurry, similar results can be achieved by setting the regulator at 20-25 PSI
for 2-3 days. If you’re in a homebrew emergency, you can really rush this process by
rocking the keg back and forth with the CO2 set to 25-30 PSI. This allows the gas to
dissolve into solution faster than while still.
After a 10-15 minute rocking session the beer will be carbonated and ready to drink,
It’s amazing to know that home brewers can do all this math and still drink beer.
although it will probably need some time to settle down. Don’t forget to unhook the gas
line from your keg or return the regulator to normal serving pressure or your beer will
become overcarbonated. Tips
Proper carbonation is greatly U Always vent the pressure from a keg before
responsible for presenting a beer’s removing the lid.
character. Slightly higher levels
U Check the seal on gas connections and
of carbonation accentuate the
keg lids with a spray bottle of sanitizer or
aromatic qualities in a beer, while less
soapy water.
carbonation brings out malt character.
Carbonation charts can be found U Keg lube: A tube will last a lifetime and
in several homebrewing books and keep your rubber o-rings soft and pliable.
online. These provide style-accurate U Many leaks can be fixed by repositioning a
pressure ratings to get the proper lid or quickly depressing a poppet valve.
amount of carbonation in your beer.
U Keep your kegs and lines clean and flush
with sanitizer when switching out kegs.
DISPENSING BEER
In order to get that perfect pour instead of a glass of foam, the key is to transition
U Write the date your keg was rebuilt on its
side, with a permanent marker.
the beer from the higher pressure and lower temperature inside the keg to the Resources:
lower pressure and higher For more information on kegging and
temperature outside of the keg. carbonation check out the October 20,
Much of this has to do with the 2005 episode of Basic Brewing Radio
length of your dispensing line. (www.basicbrewing.com) and the
February 9, 2009 episode of “Brew Strong”
For most draft systems, 5-7 feet
on The Brewing Network
of 3/16-inch beverage tubing will
(www.thebrewingnetwork.com).
do the trick. The narrow inside
diameter of this tubing helps For carbonation charts and helpful kegging
reduce foaming and results in a tips consult your local homebrew store
good pour for most beers stored or visit www.northernbrewer.com or
around 10-11 PSI. www.morebeer.com
www.midwestsupplies.com
Bottling From a Keg

Once you start kegging you may want to bottle some of
your homebrew to cellar or share, or for competitions. Not
a problem: it’s still possible to bottle your beer from kegs.
After the beer has been carbonated to the desired level,
sanitize and—if possible—chill the bottles to be filled. There
are fancy gadgets on the market designed specifically for
filling bottles from a keg, but I use a cheap and effective
method consisting of a plastic Cobra tap with a bottling
wand inserted in the end.
The key to this low-tech process is to turn your CO2 off
or to a very low pressure. You want just enough pressure
to move the carbonated beer into the bottle. Open the tap
and use the spring-loaded tip on the wand to control the
flow of beer. As the bottle fills, foam pushes air out of the
bottle and capping on top of this foam helps minimize the
intrusion of oxygen.
[ 58] :

Your Favorite Magazine
is Now
ON-LINE
with Zinio!
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delivered every month to
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www.thebeermag.com
HOMEBREW
RECIPES X h [ m [ h
<eh j ^ [ ^ e c [
words: Rob Sterkel
SUMMER
KOLSCH
5 gallon-All Grain Recipe
10 lbs. Pilsner Malt

1 oz. Hallertauer (60 min.)
DORTMUNDER
1 oz. Czech Saaz (15 min.)
1 Vial White Labs WLP029 German Ale
or Wyeast 2565 Kolsch
EXPORT
10 gallons-All Grain Recipe
1/2 tsp. Irish Moss or 1 Whirfloc tablet 17 lbs. Pilsner Malt

(10 min.) 8 lbs. Munich Malt
1 Cup Corn sugar for priming if bottling 4 oz. Melanoidin Malt
3.4 oz. Hallertau (60 min.)
Procedure: 1 oz. Hallertau (5 min.)
Mash grains at 152° for 60 minutes, then
1 oz. Hallertau (0 min.)
sparge with 170° water. Boil 6 gallons for
60 minutes making hop additions. 2 Vials WLP830 German Lager or
Wyeast 2124 Bohemian Lager yeast
After cooling, transfer to fermenter. Pitch
yeast when the temperature is near 70°. 1/2 tsp. Irish Moss or 1 Whirfloc tablet
(10 min.)
Ferment at 63°-65° for 7 to 10 days.
1 1/2 Cups Corn sugar for priming
If bottling with corn sugar, let condition at
if bottling
room temperature for 10-14 days prior to
refrigeration.
Procedure:
Mash grains at 152° for 60 minutes, then
Comments: sparge with 170° water. Boil 14 gallons
This is a simple recipe with lots of for 90 minutes, making hop additions.
character. Very light and refreshing,
After cooling, transfer to fermenter.
and a perfect beer for the warmer
Pitch yeast when the temperature is near
summer months.
55°-60°. Ferment at 50°-52° for three to
O.G. 1.050 four weeks.
F.G. 1.006
Comments:
This is a light and crisp lager that’s
easy drinking and refreshing
any time of year. With the cooler
lager fermentation temperatures it
would be a good idea to make a
yeast starter at least 12-18 hours
prior to brewing.
O.G. 1.055
F.G. 1.013
[ 61] :

SPECIAL FEATURE
LET
THEM
EAT
BEER You Drink It,
Now Cook With It
Now that is cooking.
E
ACH MONTH our
gourmet chef prepares
some pretty amazing
recipes for you to try.
But sometimes we feel
the need to have more
recipes in the magazine,
so we contacted breweries around the
country to send us recipes from their
brewpubs or restaurants. It’s time to
make like grandma and whip up that
Sunday dinner for the family. The great
thing about cooking with beer is you
usually get to drink it at the same time.
[ 62]:

BELL’S AMBER ALE VINAIGRETTE AND APPLE SALAD
Chef Eric Gillish
Recommended Beer: Amber Ale
Servings: 12 (dressing) 6 (salad)
DRESSING INGREDIENTS:
1 12 oz bottle Bell’s Amber Ale
3/4 cup Apple cider vinegar
1/3 cup Honey
2 tbsp White balsamic
¼ cup Vanilla infused sugar
2 cup Olive oil
1 pinch Salt
¼ cup Apple cider or apple juice
1 tbsp Fresh squeezed lemon juice
DRESSING METHOD:
1. In a saucepan bring ale to a boil; reduce to simmer. Reduce by half.
2. Remove from heat, allow to cool to room temperature.
3. Once ale has cooled, place in blender, add sugar, honey, balsamic, salt, and cider and
BUDWEISER UPLAND GAME CHILE blend well.
Anheuser-Busch cookbook, Great Food Great Beer 4. Slowly add olive oil while blending.
Recommended Beer: American-style premium lager
Servings: 8 5. Once all oil is well incorporated, enjoy.
INGREDIENTS: SALAD INGREDIENTS:

1 lb Navy beans, dried, soaked overnight and drained 12 oz Romaine lettuce
4 cups Chicken stock 12 oz Baby or flat leaf spinach
3 12 oz bottles Budweiser 3 Granny Smith or Fuji apples
1 ea Onion, chopped 4 oz Honey
1 ea Garlic clove, minced 1 cup Honey roasted pecans
Even if it taste bad we’d probably eat what Tashia gave us.
½ tsp Salt ½ pint Fresh blueberries
½ tsp Freshly ground black pepper 2 tbsp Granulated sugar
½ tsp Cumin, ground 12 oz Bell’s Amber Ale Vinaigrette see recipe)
1 tsp Chili powder 1 Sweet potato
1 lb Cooked pheasant, cut into ½-in dice SALAD METHOD:
1 lb Cooked quail, cut into ½-in dice 1. Peel sweet potato, run through spiral mandolin (spaghetti slicer), deep fry just until crisp,
season and set aside.
METHOD:
1. In a soup pot, combine the beans, stock, beer, 2. Cut apples into quarters, cut and remove core and slice apples into quarter-inch slices.
onion, garlic, salt and pepper, and bring to a boil over 3. Place 2 ounces of romaine on each of 6 large entrée plates or bowls, then top with 2 ounces
high heat. Lower the heat to low, cover and simmer, of spinach each.
stirring often to avoid scorching, until the beans are 4. Drizzle each salad with 2 ounces of vinaigrette, top each evenly with pecans and blueberries.
almost tender, a little over an hour. 5. Place apple slices on grill, perpendicular to grill grates; dust lightly with sugar. Flip after
2. Add the cumin, chili powder and pheasant and 30-45 seconds.
quail meat. Return to a simmer and cook until the 6. Carefully remove grilled apple slices and evenly distribute over all salads.
beans are tender and the flavors have blended, about
7. Top with small haystack of sweet potato crisps.
30 minutes longer. Taste and adjust the seasoning.
Ladle the chili into bowls and serve hot. 8. Drizzle entire salad with honey.
METHOD TIPS: METHOD TIPS:

U Chef Sam Niemann advises adding more stock or beer— U Salad goes well with grilled chicken or salmon.
or both—to this warm and rustic dish if it seems dry.
BIG SKY MOOSE DROOL BRAISED BEEF SHORT RIBS

Laurence J. Coffman METHOD:
Recommended Beer: Porter 1. In a large pot, heat oil until smoking.
Servings: 4 2. Season and sear short ribs for two minutes on
INGREDIENTS: each side and take off heat.
4 12 oz Beef short rib cuts (should be 1.5-2 in thick) 3. Add Moose Drool and veal stock.
½ gallon Veal stock (store-bought demi will work) 4. Add all dry ingredients.
½ gallon Big Sky Moose Drool Brown Ale 5. Cover and return to medium-low heat and cover
2 Garlic cloves for three hours.
2 Shallots 6. Carefully remove short ribs from pan.
2 Bay leaves 7. Strain braising liquid into another pot and reduce to
4 Thyme sprigs two cups and add ¼ pound of sweet unsalted butter.
1 tsp Black peppercorns Place short ribs on top of smoked Gouda polenta,
¼ lb Butter, sweet unsalted risotto, potatoes or a starch and vegetable of your
tt Blue Canyon Killer Steak Seasoning choice. Ladle sauce over and serve. A great added
touch is to fry pealed parsnip ribbons for garnish.
: [63]

SPECIAL FEATURE
GREAT DIVIDE BREWING CO.

BRAISED DPA LAMB SHANK
WITH CARAMELIZED ROOT
VEGETABLES AND LENTILS
Chef William Clifford of the Lazy Dog
Recommended Beer: Double IPA
Servings: 4
INGREDIENTS:
4 1 lb Colorado lamb shanks, bone exposed and
trimmed of any excess fat
½ gal Great Divide Denver Pale Ale
½ gal Veal stock
½ gal Water
4 cups Mirepoix, medium diced (make mirepoix
by dicing and blending a mixture of 50 percent
GONZO IMPERIAL PORTER MOLTEN CHOCOLATE CAKE
white onion, 25 percent carrot and 25 percent
celery) WITH BLACKBERRY SAUCE AND VANILLA ICE CREAM
4 cups Parsnips and turnips, peeled and medium- Recommended Beer: Gonzo Imperial Porter
Servings: 2
dice mixture (roughly three of each)
1 small can Tomato paste INGREDIENTS: 1/2 cup Flour
6 oz Dark chocolate (70 percent cacao, sweet), 1/2 cup Gonzo Imperial Porter
2 cups Honey
chopped 1 tsp Vanilla
¼ cup Balsamic
Okay, who is freaking starving at this point?
1 1/4 Stick butter 2 packs Blackberries or raspberries

½ cup Orange juice
3 large Egg whites 1/2 cup Sugar
2 cups Red wine
3 large Eggs 1/2 cup Water
1 tbsp Coriander, toasted and ground
1 cup Sugar 1 pint Vanilla ice cream
1 tbsp Cumin, toasted and ground
1¼ lb Lentils METHOD:
4 tbsp Salad oil 1. Preheat oven to 450°.
½ stick Butter (real) 2. Place chocolate and butter in a metal bowl over a pot of boiling water to melt. In a separate bowl,
2 tbsp Fresh herbs, minced (try a blend of thyme, whisk eggs with sugar until pale yellow, about 10 minutes. Once chocolate and butter are melted, let
basil and rosemary) cool slightly and then gently fold into eggs and add flour until just mixed. Add Gonzo Imperial Porter
and vanilla, being careful not to over-mix.
2 cloves Garlic, sliced into slivers
tt Salt and pepper 3. Meanwhile, place ½ of the blackberries, sugar and water in a small sauce pan. Bring to a boil and reduce
by one-third, transfer to a blender and puree.
1 sheet Kitchen paper (waxed on one side; can be
found in gourmet stores) 4. Prepare muffin tin or individual ramekins with oil and flour to prevent cake from sticking. Fill the pan with the
cake mix up to ¾ full. Place in oven and bake until the sides are firm and the top just starts to crack, about eight
1 sheet Parchment paper
minutes. (You can fill just one pan and practice baking to see how long it takes until cooked on the outside but
METHOD: runny in the middle.)
1. Preheat oven to 325°. Cut three or four thin 5. To serve: Gently cut around the outside of the cakes with a knife and turn out onto a plate. Mix the remaining
holes in each of the shanks and insert a garlic blackberries into the sauce and place around the cake. Place a scoop of ice cream on each plate and serve.
sliver into each one. Season the shanks. In a
heavy-bottomed braiser, heat half the oil and
sear the shanks on all sides.
OSKAR BLUES CHUBBED
SPAGHETTI SQUASH
2. Remove shanks and pour off the fat. Heat the
rest of the oil in the braiser. Add carrots and root
vegetables and sauté for a few minutes, developing
good color. Recommended Beer: Oskar Blues Old Chub Scottish
Style Ale
3. Add onions and celery, cooking for a few
Servings: 2-4
more minutes. Add tomato paste and cook
mixture until the paste darkens in color. Add INGREDIENTS:
cumin and coriander and cook out fully. 1 Spaghetti squash
4. Add beer, taking a moment to sip, savor and 2 tbsp Butter
enjoy the finest pale ale in the USA. Add stock, 2 tbsp Colorado honey
honey, balsamic, red wine, water, bay leaves Dash Cinnamon
and orange juice. 1 can Oskar Blues Old Chub Scottish Style Ale
5. Add lentils. Stir mixture to incorporate all items. METHOD:
6. Bring mixture to a simmer, remove from the heat and 1. Cut squash in half and remove seeds. Place
add the seared shanks. Lay the paper on top of the half of squash in covered microwave dish,
mixture inside the braiser, cover with parchment and a sliced side down, with 1/3 cup of Old Chub.
tight-fitting lid and place in 325°-preheated oven.
2. Cook until squash “strings” from shell, six to
7. Cook untouched for two hours and 30 minutes. 10 minutes on high.
Peek to see if the meat is tender and pulling off the
3. Melt butter in small skillet or pan.
bone. If not, cover and continue to cook, checking
at 15-minute intervals. 4. Add honey to melted butter.
8. Remove shanks and set on an overproof platter in a 5. Add splash (1-2 oz) of Old Chub to mixed
200° oven to keep warm, covered with foil. Strain and and melted butter and honey
reserve braising liquid and skim for fat. Set lentils and 6. Add about 2 cups of spaghetti squash
vegetables in a pot and keep warm. to pan and toss until warm, add dash of
9. Reduce liquid until saucey. Season to taste cinnamon just prior to removal from pan.
as necessary. 7. Serve with glass of remaining Old
Chub beer.
[ 64] :

HARPOON IPA STEAMERS
Andy Husbands
LONG TRAIL CHEDDAR ALE SOUP
Recommended Beer: Long Trail Ale
Recommended Beer: India Pale Ale (IPA) Servings: 8-10
Servings: 4
INGREDIENTS:
INGREDIENTS: 10 tbsp Butter 1/3 gallon (46 oz) Water
2 lbs Steamers (clams), washed 2 Cloves garlic 9 oz Long Trail Ale
2 pints Harpoon IPA 1 Lemon, cut into 8 wedges 1.5 oz Chicken base
2 tbsp Old Bay seasoning 1 cup Parsley, roughly chopped 2.25 oz Butter, 2/3 cups flour (roux)
METHOD: 1 oz Hot sauce
1. Place steamers, IPA, Old Bay, and 2 tbsp butter in a heavy-bottomed 1/3 cups Parmesan cheese
saucepan. 1/3 Yellow onion, large, finely diced
2. Cover and place over medium-high heat. Let steam for six to 10 1/3 Red bell pepper, finely diced
minutes or until all the clams are open. 1/2 cup Shredded cheddar jack cheese
3. Place remaining butter and garlic over low heat in small pan until 5 oz Cubed cheddar
melted. Remove garlic. 1/3 tbsp Mustard powder
4. When the steamers are done, place with liquid in large bowl and METHOD
squeeze lemon wedges over them, leaving lemon on top. Garnish with 1. In a large covered soup pot, bring water,
parsley. Serve butter in separate bowl for dipping. beer and chicken base to a boil.
2. Meanwhile, melt butter in a medium
saucepan. Slowly whisk in the flour.
GOOSE ISLAND OATMEAL STOUT BEEF STEW 3. Cook on low temperature, whisking
Hroza occasionally, until bubbly (about two minutes).
Recommended Beer: Goose Island Oatmeal Stout 4. Dice the vegetables and sauté for five minutes
Servings: 4-6 in a little oil (until tender). Whisk the roux into
INGREDIENTS: 4 cloves Garlic minced boiling stock a little at a time.
2 tbsp Olive oil 4 tbsp Rosemary, fresh chopped 5. Add the vegetables, mustard powder and
1 3 lb Boneless beef chuck roast, cut into 1-in cubes 2 tbsp Tomato paste hot sauce.
2 cup Onions, large diced 2 tbsp All-purpose flour 6. Slowly whisk in the Parmesan cheese.
1 cup Celery, large diced 12 oz Island Oatmeal Stout 7. Reduce heat to low and add cheddar jack
Don’t read the Beer Health article yet...ruins things.

1 cup Bakers potato, large diced 1 pt Beef broth and cubed cheddar slowly, whisking constantly.
1 cup Carrots, large diced When all cheese has been added, whisk
50 times.
METHOD: 8. Let stand for five minutes then whisk another
1. Heat oil in a large pot over medium-high heat. Season beef cubes with salt and pepper. 50 times.
2. Divide beef cubes into two to three batches and brown off each batch in oil for 8 minutes per batch. 9. Turn off heat and let stand for five minutes,
3. Transfer beef into a separate bowl. Add onions, carrots, celery, garlic, potatoes, and fresh herbs then whisk 50 final times. Cool immediately.
into the pot (season with salt and pepper as you see fit). Reduce heat to a medium and sauté until
vegetables soften, about 5 to 7 minutes. Add flour and tomato paste and stir for 1 minute.
4. Slowly add in the beer, continuing to stir until it thickens, make sure to scrape the bottom of the pot.
Then add in broth and beef (with any juices from the beef). Bring to a simmer and reduce heat to low.
5. Cover and let simmer for 45 minutes.
Season with salt and pepper to taste.
STOUDT’S RASPBERRY HEIFER-IN-WHEAT FRENCH TOAST

Recommended Beer: Stoudt’s Heifer-in-Wheat unfiltered hefeweizen
Servings: 6
INGREDIENTS: 1/8 cup Maple syrup, real
1 loaf Sourdough bread 1 12 oz Stoudt’s Heifer-in-Wheat unfiltered
4 oz Ricotta cheese hefeweizen
1 cup Raspberries, fresh (or other seasonal fruit) 2 tsp Vanilla extract, good quality
6 Eggs, large 1/2 tsp Cinnamon powder
METHOD:
1. Butter an 8-inch square baking dish.
2. Remove crust from bread and cut into 1-inch slices. In a small bowl, carefully blend berries
and ricotta cheese.
3. Place the bread slices in the baking dish and coat with the berry cheese mixture.
Repeat.
4. In a large mixing bowl, whisk the eggs one at a time, followed by the maple syrup, beer,
vanilla and cinnamon.
5. Pour over the bread.
6. Press down gently to flatten. Sprinkle top with additional berries.
7. Bake in a preheated oven for 30-45 minutes or until golden and puffy.
Serve with warm maple syrup.
: [65]

SPECIAL FEATURE
ITHACA BEER APRICOT WHEAT STONE PALE ALE & GARLIC STIR-FRIED BRUSSELS SPROUTS
BRAISED BEEF SHORT RIBS Recommended Beer: Stone Pale Ale
Servings: 4
METHOD:
1. Heat oil in wok until smoking.
Chef Rich Avery
Recommended Beer: Ithaca Beer Apricot Wheat INGREDIENTS: 2. Add garlic to oil. Toast until brown.
Servings: 4-6 2 oz Grape seed oil 3. Add Brussels sprouts.
½ cup Garlic, thinly sliced
INGREDIENTS: 4. Cook until browned.
12 beef short ribs 8 cups Brussels sprouts, blanched
5. Add beer and cook to reduce.
tt Olive oil 24 oz Stone Pale Ale
6. Deglaze pan with vegetable stock. Season to
tt Salt and pepper 2 oz egetable stock
taste with salt and pepper.
2 Onions, large 2 tsp Kosher salt
7. Garnish each serving with 1 teaspoon
Bunch Celery 2 tsp Black pepper, ground
diced tomato.
8 Carrots 4 tsp Diced tomatoes, peeled and seeded
3 quarts Beef stock
3 bottles Ithaca Beer Apricot Wheat
So this may not help your diet, but you don’t have t to eat 4 servings.
6 oz Tomato paste
3-4 Shallots
tt Butter
METHOD:
1. Rub 12 beef short ribs with oil and season
with salt and pepper; brown in a pan.
2. Roughly dice two onions, bunch celery and
eight carrots; add oil, salt and pepper and
lightly brown in a 400° oven.
3. For the braising liquid (combine to make 1
gallon): beef stock, 6 oz tomato paste, two
bottles of Ithaca Apricot Wheat.
4. Combine short ribs, vegetables and braising
liquid in a 4-inch hotel pan or Dutch oven and
cover; bake for three to four hours.
5. Remove the ribs when they are fork-tender;
let cool.
6. Take the ribs out of the pan, strain the liquid,
and reduce by half.
7. In another pan sauté three to four shallots in
butter and add 1 bottle of Ithaca Beer Apricot
Wheat and reduce until almost dry.
8. Combine your reduced braising liquid and
shallot reduction. Simmer until you reach a
medium thickness. Salt and pepper to taste.
9. Combine the ribs and the sauce and place in
a hot oven just to reheat the ribs.
10. Serve over mashed potatoes with green
beans (serving suggestion).
MAGIC HAT NO. 9
MARINATED STRIP STEAKS
Chef Curtiss Hemm, New England Culinary Institute
Recommended Beer: Magic Hat #9
Serves: 4
INGREDIENTS: 1 tbsp Mustard seeds
4 12 oz NY Strip Steaks, center cut ¼ cup Cilantro
1 bottle Magic Hat #9 4 cloves Garlic, pasted
1 Medium orange, zest and juice ½ tsp Black pepper
2 tbsp Honey 1 tbsp Salt
1 tbsp Chili flakes
METHOD:
1. Form the marinade by combining the Magic Hat, orange zest and juice, chili flakes, mustard
seeds, cilantro, garlic, salt and pepper in a mixing bowl. Add the steaks and marinate for
three to four hours.
2. Preheat a grill or grill pan to medium-high heat.
3. Remove the steaks from the marinade and pat dry with paper towels.
4. Begin to cook the steaks over the grill. Doneness is up to the individual, but medium-rare is
recommended. For medium-rare, cook the steaks for five minutes on each side. The moderate heat
allows for proper cooking.
5. When steaks are done remove from heat and allow to rest on a platter for five minutes
before serving.
[ 66] :

PYRAMID BEER
BRINED CHICKEN
Recommended Beer: Pyramid Hefeweizen
Servings: 4-6
INGREDIENTS:
2 bottles Pyramid Hefeweizen Beer
2 qt Water, hot
½ cup Kosher salt
½ cup Brown sugar
1 tbsp Black pepper
1 tbsp Thyme, dried
½ large Onion, diced
¼ cup Garlic, minced
½ bunch Parsley, chopped
½ bunch Rosemary, chopped
2 Chickens, whole
METHOD:
THE PORTSMOUTH BREWERY’S SPICY CURRIED MUSSELS

1. Dissolve sugar and salt in hot water. Add
all ingredients and chill. Add whole chickens
and marinade for 12 hours. Recommended Beer: Portsmouth Dirty Blonde Ale
2. Remove chickens from beer brine and season Servings: 2
with salt and pepper. Can be cooked on INGREDIENTS: 4 oz Butter
rotisserie or oven roasted at 375° until internal 1 lb Mussels, large cleaned 1 stick Lemongrass, fresh, minced
temperature reaches 165° (about 1.5 hours).
3 oz Real coconut milk 1 tbsp Garlic, chopped
Cut chickens in halves or quarters and serve.
3 oz Portsmouth Dirty Blonde Ale 1 tbsp Shallot, minced
2 oz Sriracha chili sauce (AKA “Rooster Sauce”) 1 tbsp Vegetable oil
1 tbsp Madras curry powder, toasted tt Salt and pepper
METHOD:
1. Heat a medium sauté pan until warm. Place about 1 tablespoon of vegetable oil in the pan, add in
But seriously beer doesn’t add too many calories.

your lemongrass and cook in the oil about 30 seconds; add the garlic and shallots.
2. When the garlic starts to become slightly golden, add your mussels and toss several times to heat
evenly. Dust with the curry powder and toss a few more times.
3. At this point you can add your beer, coconut milk, and sriracha.
4. Allow this to simmer and reduce by half (you should see at least half the mussels opening already)
add salt and pepper and butter continue to simmer until remaining shells open.
5. Serve in a bowl and have plenty of crusty bread on hand to soak up the broth.
ARUGULA SALAD WITH

SMUTTYNOSE SHOALS PALE SPRECHER SLOW COOKED BBQ BEER MEATBALLS
Craig Burge
ALE VINAIGRETTE Recommended Beer: Sprecher Dopplebock
Recommended Beer: Smuttynose Shoals Pale Ale Servings: 10-15 (about 96 meatballs)
Servings: 4
INGREDIENTS: 2 tbsp Red wine vinegar
SALAD INGREDIENTS:
3 lbs Meatballs, frozen (Italian style taste the best) ¼ tsp Garlic powder
12 oz Baby arugula
1 16 oz bottle Sprecher Dopplebock ¼ tsp Salt
1 Red bell pepper, roasted and cut into strips
1 cup Ketchup ¼ tsp Black pepper
4 oz Boggy Meadows Fiddlehead Tomme
½ cup Sprecher BBQ sauce ¼ cup Brown sugar
Cheese, sliced thin
1 tbsp Almonds, toasted (or any nut METHOD:
of preference) Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours.
You may substitute your own homemade meatballs.
DRESSING INGREDIENTS:
4 oz Smuttynose Shoals Pale Ale
1 small Shallot
1 tsp Dijon mustard TRÖEGS NUGGET NECTAR ALE™ CHEESE DIP
2 oz Rice wine vinegar Recommended Beer: Tröegs Nugget Nectar Ale
Servings: 4-6
tt Salt and pepper
2 oz Honey INGREDIENTS: ½ tsp Black pepper
1 bottle Light olive oil ½ cup Tröegs Nugget Nectar Ale ½ tsp Dry mustard
METHOD: 12 oz Cheddar cheese, grated ¼ tsp Hot sauce (Cholula recommended)
1. Place all ingredients except oil in a bar 4 oz Feta cheese 1 tbsp Onion, minced
blender and puree slowly, then drizzle in the 1 head Garlic, roasted 1 tbsp Chives, minced
oil until desired thickness is met. Stop, taste
METHOD:
and adjust seasoning.
1. Mix all of the ingredients in a food processor with a metal blade.
2. Mix all ingredients and toss with a liberal
2. Process until smooth.
amount off dressing.
3. Keep refrigerated and serve with crackers or really good sourdough bread.
3. Serve.
4. This mixture may seem watery at first; let it sit in the fridge until it thickens.
: [67]

SPECIAL FEATURE
SIERRA NEVADA TORPEDO CHEESE MOUSSE
WITH TORPEDO PICKLED VEGETABLES ROGUE HAZELNUT BROWN ALE BREAD
Recommended Beer: Rogue Hazelnut Brown Nectar Ale
Recommended Beer: Sierra Nevada Torpedo Extra IPA
Servings: 6-8
Servings: 6-8
VEGETABLES INGREDIENTS: INGREDIENTS:
1 qt Water 22 oz bottle Rogue Hazelnut Brown Nectar Ale
1 cup White vinegar 2.25 lb Bread Flour
1 cup Sierra Nevada Torpedo Extra IPA 2 tbsp Dry Yeast
¼ cup Sugar 6 tbsp Sugar
1 tbsp Salt 1 tbsp Salt
1 tbsp Pickling spice ½ cup Spent grain, dried (optional)
1 Crushed Hot Chilies, pinch METHOD:
Vegetables of Your Choosing (green beans, red and 1. Combine the beer, sugar, yeast, and two pounds
yellow bell pepper, fennel, radishes) of flour into a mixer with dough hook attachment.
VEGETABLES METHOD: Mix until all of the ingredients are evenly distributed.
Bring all ingredients to a boil and pour over prepared 2. Allow to rise until at least doubled in size.
vegetables. Allow to cool at room temperature before 3. Add to the mixer the additional 2.25 pounds
refrigerating. Arrange vegetables, croutons and flour, salt and the spent grain (if using).
cheese mousse on a plate before serving. 4. Mix all ingredients approximately seven minutes,
Sam Adams actually sent us a steak and beer to make that!
CHEESE MOUSSE INGREDIENTS: or until a nice gluten develops.

1 lb Aged farmstead white cheddar cheese, diced 5. If necessary, add water or flour a tiny bit at a time
2 tbsp Sierra Nevada Brewery Porter Mustard to achieve the correct consistency (should be an
1 tbsp Worcestershire sauce elastic but not overly sticky dough).
1 bottle Sierra Nevada Torpedo Extra IPA 6. Roll out dough onto a lightly floured surface.
Divide into 12 ounce sizes and roll into balls. Cover
MOUSSE METHOD:
with plastic wrap and allow to double in size.
1. Place diced cheese in a food processor and pulse to chop until pea-sized. Add mustard and
Worcestershire sauce. 7. Preheat oven to 350°.
2. With processor running, slowly add enough beer to create a smooth puree. 8. Punch down the dough balls and roll out into the
shape of baguettes.
3. Consume remaining beer.
9. Proof rolls until at least doubled in size, then bake
4. Serve with crackers or croutons made by baking thin slices of bread drizzled with olive oil in a
for approximately 20 minutes until golden brown.
350° oven for 10 to 12 minutes.
10. Cool and enjoy!
METHOD TIPS
NEW BELGIUM ABBEY ALE CHOCOLATE MOUSSE U Spent grain can be acquired from you local
Recommended Beer: New Belgium Abbey Ale butter and Abbey Ale, stirring occasionally. microbrewery or homebrewer, often free of charge.
Servings: 2 cups It is simply the left over husks of the malted barley
3. When chocolate has melted, remove from the
used in brewing. It is not necessary for this bread
INGREDIENTS: heat and let cool slightly. Add the egg yolks, one at
to be delicious, but it lends a very nice character
8 oz Semi-sweet chocolate (dark or milk) a time, whisking after each addition. Set to the side.
and consistency to the final product. Note that
6 tbsp Unsalted butter, melted 4. Beat the egg whites to soft peaks, then before using you will need to dry it out over low
5 tbsp New Belgium Abbey Ale gradually add the sugar. heat in an oven until all of the moisture is removed.
4 Eggs, yolks and whites separated 5. Beat for two to three minutes until stiff peaks form. U Altogether, this recipe takes about 2.5 hours
3 tbsp Sugar 6. Fold half the egg whites into the chocolate from start to finish.
METHOD: mixture with a rubber spatula, and then gently U Serve with garlic butter, olive oil, or all by itself.
1. Choose dark or milk chocolate. fold the rest of the egg white mixture into the This bread pairs well with pale ales, brown ales
chocolate; fold until incorporated. and lighter, Belgian-style saisons.
2. In a metal mixing bowl set over a pot with boiling
water (double boiler), melt the chocolate with the 7. Chill for two hours.
SAM ADAMS BOSTON LAGER

MARINATED SIRLOIN
David Burke
Recommended Beer: Samuel Adams Boston Lager
Servings: 2
INGREDIENTS:
14 oz Sirloin, trimmed
1 cup Sam Adams Boston Lager
2 cups Canola oil
3 cloves Roasted garlic
2 tbsp Dijon mustard
1 tbsp Coleman’s mustard
2 tbsp Chili powder
1 tbsp Cayenne
1 tbsp Paprika
1 tbsp Butcher black pepper
METHOD:
1. Mix all of the ingredients listed.
2. Marinate four hours.
3. Grill over medium heat for five minutes each side.
4. Slice and serve.
[ 68] :

BEER GAMES
Remember picking teams? This would be an easy choice. Pick Tashia first!
Swinging for the

Cheap Seats
words: Seth Martin photos: Carl Hyndman
W
e all are familiar with that staple of
summertime fun, the narrow, yellow, plastic
bat and the ball with the weird holes. Wiffle
Ball. I myself became very familiar with this cult classic
in college when I decided to skip class way too frequently
in order to partake in a tournament. Good news: That
yielded me an inside track to Wiffle Ball excellence. This
month I will give you the basic information and tips that,
with a little practice, can change your status from chump
to champ—without fear of a random drug test!
Much like baseball, Wiffle Ball comes down to two basic
actions: hitting and pitching. Although both are important
and we all know you need to score to win, I feel pitching
is the more important of the two. The ball is designed to
curve easily; once you master a throw, you can make even
the best hitters look like garbage.
[ 70] :

BALL POSITION
AND SPIN PITCHING
Some people can spend an enormous amount of
irst you must understand how the ball is designed
F to move. Those weird holes in the top of the ball

are actually there on purpose. The spin put on the
ball works with those holes to determine the way the ball
time talking about pitching like they were
about to take the mound for the seventh
game of the World Series. I am not one
of those people. SUCCESSFUL WIFFLE
will curve. Everyone throws at different angles and speeds
BALL PITCHING RELIES ON STRONG
so you will have to practice to adjust the movement of your
COMMAND OF THE BALL. If you do not
pitches accordingly.
know what the ball is going to do
For example, if you hold the ball with the holes facing the
when it leaves your hand, you are
opposite side of the plate where the hitter is standing, and
in for a rough day.
upon releasing the ball, snap your wrist in the direction of
the holes, the ball will curve away from the hitter or toward
the outside of the plate. Keep in mind that the more spin
or harder snap you put on the ball, the more dramatically
it will affect how quickly and drastically the ball will move. If
you hold the ball with the holes facing the opposite direction
(toward the batter’s side of the plate) and upon releasing the
ball, snap your wrist in the direction of the holes, the ball will
curve toward the batter. The same science goes for making
the ball sink. Just make sure that the holes are on the bottom
side of the ball, facing the ground, and make sure you follow
through or snap your wrist downward when you release. In
order to throw straight you must have the holes on top or
facing the sky and follow through with downward spin.
Some other factors to experiment with when gaining
command of the ball include position of your arm during
She’s hopefully a catcher and not a pitcher.

delivery and the number of fingers you use to spin or hold
the ball while pitching. Lower angles of delivery such as a
sidearm throw may make the ball float from side to side or up
and down in the strike zone. Also, throwing with fewer fingers
on the ball, such as a split-finger grip, will change the spin
and ultimately the movement of the pitch. Experiment with
different grips, spins and hole positioning to create an arsenal
of pitches that will keep the batters guessing and in the end,
striking out!
KNUCKLE BALL: If you’re STRAIGHT: Varying finger CURVE: Remember the THE RISER: A pretty ad- SLIDER: Just like a curve
not a good pitcher don’t grip also throws a twist on ball curves the direction of vanced pitch that will take this one goes toward
bother trying. some of the pitches. the holes. years to master. the holes.
HITTING
HITTING IS ALL ABOUT SPEED, POWER AND COORDINATION. Luckily the bat is light and narrow, which means you don’t
have to be on steroids to swing it fast. The quicker you move the bat through the zone, the more power you
will transfer from the bat to the ball, which translates into farther-hit balls.
Remember, there are no ground ball home runs
in Wiffle Ball.
: [71]

BEER GAMES
BALANCE
BALANCE IS AN
OTHER
IMPORTANT PART
OF HITTING.
Your balance is
inversely
related to the am
ount of
beer you have co
nsumed;
therefore, keep
it
simple. Make su
re you
have both hand
s firmly
ACCURACY gripping the ba
t and
The Wiffle bat is very narrow, which aids in the keep your weig
ht on your
We wouldn’t mind warming up in the batters box.
difficulty of getting solid contact with the constantly back foot. You
will want
darting ball. Accuracy is by far the most important to practice the
timing
part of hitting. The key to accuracy is hand-eye of your swing,
picking
coordination, and the old advisory to “keep your up your front fo
ot and
eye on the ball” is wise. Too many times, people slightly stepping
forward
take their eyes off the ball in the middle of the swing with it as you sw
ing and
only to be surprised when the bat does not make rotate through
the ball.
contact with anything but the air. Do not be one of To rotate: Whil
e you are
those people. Those people are the ones that strike swinging with yo
ur arms,
out more than they hit and put the “Wiff” in Wiffle Ball. twist your uppe
r body
Instead, FOCUS YOUR ATTENTION AND YOUR simultaneously
and drive
EYES ON THE BALL UNTIL THE BAT MAKES through the ba
ll with your
CONTACT, remembering to follow through with hips. This will tr
your swing. Keeping such concentration on the ball ansfer
your weight forw
will also allow you to adjust your swing at the last ard to
your front foot.
moment to compensate for the ball’s movement. (This
sounds much m
ore
complicated th
an it is.)
SWINGA WIFFLE BALL BAT

ING
DON’T SW
LIKE A G O LF CLUB. Th
is, although
t good hittin
g CONCLUSION
to watch, is no hese are the basic tips to
ente rt
mechanics
ai ni
n.
ng
In
for anything
stead, try to
other than
level your sw
a
ing T help you improve your Wiffle
Ball skills—just enough to make
ni ne iro th e ba t
ut when
ight upperc
or have a sl rike zo ne . Th is someone else look like a fool. So
rough the st
is moving th ba ll slightly, whi
ch light up the grill, grab some cold
ate th e
will help elev of th e hi t. Yo ur beers and call out the troops so
the distance
will add to l an d sq ua re, we can pick teams and get the
ould be leve
shoulders sh n, simple an
d summertime fun started!
d th e sw inging motio ts waste
an movemen
st . A ny no n-essential ic at e
fa l as com pl
ergy as wel
time and en ur swing le ve l
Keeping yo
the swing. to -ball contac
t,
more ba t-
will ensure of st rik in g ou t.
the chance
decreasing
[ 72] :

Drink Up!
Speak Up!
1 Keep up-to-date on the latest Beer news
1 Read articles from past issues of Beer
1 Watch videos of us drinking Beer
1 Talk to your Beer brethren on our Beer Forum
FIND ALL THIS AND MORE www.thebeermag.com

SPECIAL FEATURE
Yep, he learned to weld in order to make this contraption.
LIVING THE DREAM:

BECOMING A HOMEBREWER
words & photos: Carl Hyndman INSIDE THE HEAD OF A HOME BREWER
O
k, just about every one, at one point, wants to brew beer. Wouldn’t it be great to revel in the
proud feeling of creating something personal and sharing it with friends and family? To have
them take a sip, see their eyes widen and a big grin spread across their face? People have been
brewing beer in their homes for at least 10,000 years, but the modern version has only really
caught on recently. It wasn’t uncommon to see only a few beers when walking into the store a
couple of decades ago, and most at the time those were the typical mass-produced cloudy water with logos that
looked better on a worn-out rear truck window rather than ones that represented something you were eager to put
in your fridge. The jokes only went so far. We craved taste. Out of sheer frustration over the beers available, many
looked into doing it themselves. With so much demand, kits and supplies became more prevalent and eased the
process. Today’s home brewing is easier than ever and many are eager to share their masterful creations.
We’ve all heard horror stories about the hassle, work and couple of his tasty creations and talked about the long
money that goes into brewing at home. If your family doesn’t road he’s traveled in his never-ending education. No, he’s
have a history of throwing on an apron and firing up a kettle not a professional (yet), and you’ve probably never heard
with 12 varieties of hops growing nearby, chances are you of him, but he’s jumped through most of the early hoops
have no idea where to start and what you are about to get you’ll probably encounter if you decide to take the trip
yourself into. I caught up with a seasoned home brewer and down this road.
tried to get to the bottom of this mysterious art. We drank a
[ 74]:

“show,” I really wanted to try it. So I searched
online to find out the local brew supply spot.
There was a place in Downey, California,
where I went and bought my first kit. Then for
the next year I just did the kits. At first you go
and buy the kits and you don’t really stray
much: They have the extract, yeast, hops,
etc., and the plastic bucket. Then you get the
bottles, and the stuff to clean and you get
going. I’m a psychologist by trade, but there
is something about raw ingredients. I love the
stuff—you take grains, yeast and water in
certain chemistry; hops, maybe some different
spices and you end up making stuff that tastes
good. Along the way you get a mix of biology,
chemistry, physics, luck and art. I just love that
process of getting to craft it all along the way.
I started with kits, and if you look at the
whole process, it’s a hassle. Even kits, you are
boiling on the stove with boil-overs, cleaning
bottles, etc. So what [did it] for me? Creating
something out of primary ingredients just
No pain, no gain.
grabbed me. It doesn’t grab everyone, but the
creativity is something I love.
CARL: So what was your next step?

BILL: Well with the kits you get the extracts,
which is the syrupy stuff that is condensed
out of grains. So then you want to make your
beer taste better because you put all this
effort into it and some of the stuff that comes
out will make you blind. You think to yourself,
“okay, I’ll drink this, but it’s not that great.”
Then you just want to get better. So then I
started with what they call the partial mash;
it has the extract, but you add special grains
just to add more flavor and body and it still
wasn’t enough for me. I felt if I was going to
brew what I thought was better beer I was
going to have to start from scratch, go the
all-grain route. So that’s what I did.
CARL: Was that a big jump for you?

CARL HYNDMAN: So how long have you been homebrewing? BILL: Yeah, it’s a whole different process.
BILL GILLES: About six years. There are tons of learning curves and I’ve been
doing it for over six years and feel I have a ton
CARL: What made you want to start doing it? more to learn. You just start to get yourself set
BILL: The fuse was lit when I watched Food Network with Alton Brown’s “Good Eats.” This up with more equipment, but if you are serious
episode was a brewing show, but before that I had always wanted to learn and was interested about going the all-grain route brewing, then
in it. I always liked good beer and always gravitated toward it. I went through college and what has to happen is you have to start to
really didn’t drink beer until after; I was in graduate school when I actually started drinking control a lot more. You have to control the
beer. I was actually in a seminary. So my palate changed. I started finding more and more temperature of the grains when you mash and
interesting beer as I searched. Even in the ’90s, when you looked at the display of what beers you have to figure out how to do that and how
were out there, there was still a lot. I just didn’t know what to taste. So I started tasting stuff. to do it well. So for me, it’s a journey on how
One of my good friends on [Bill’s local bicycle] team—the team president—used to brew beer. I you do it better and in order to do that you
think he was usually more drunk than the brewing part, but he was doing it. Once I had seen the have to have a system that does it better.
: [75]

SPECIAL FEATURE
CARL: What style do you

gravitate toward?
BILL: Belgians. At any given time I’ll have two
So the thing you see [pointing to his homemade device] was a result of thinking I needed an Belgians going and right now on the three taps
all-grain system where I could control temperature, time, transferring liquids and all that as much I have two Belgians and my imperial stout, but
as possible. So I looked at what was online, what was available in systems, and at that point I have a pilsner conditioning right now and I
three years ago, it was about $4,000 to build the system I wanted. So I had a friend who had a have another Belgian stout just getting happy.
welder and he taught me in ten minutes how to weld, gave me his welding machine and I brought My next brew on deck is a double IPA.
it home and he told me if I didn’t have 220 current that I’d have to hook it up to our control box
with jumper cables. So that’s what I did, I learned to weld on that thing and instead of costing me CARL: So if you were to give advice
four grand, it cost me about $500. I’ve had that thing for about three years and I lucked out in that to someone who has never home
everything that I have created runs really well. I’m no engineer! brewed before, what would it be?
BILL: I get asked that a lot. I’d have them
CARL: So does it do what you intended it to do? come and spend the day with someone that
brews. Have them see the whole process and
The only use for those boots in Southern Cali is for walking in beer.
BILL: Yeah, basically when you are a home brewer you are doing this all-grain craziness and
basically turning all the starches into sugars. I do 10-gallon batches, so that can be anywhere from understand, and contribute to the cleaning up
10 to 30 pounds of grain depending on how “big” the beer is. So you have to heat that certain process. Don’t escape that part.
amount of water usually about an hour because that is usually how long it takes to convert the
starches to sugars and the range of temperatures is between 148 degrees and 152 degrees. As a CARL: So you know what you are
home brewer, I’m not digitally controlled, so [many like me] have to learn how that works in [their] getting yourself in to?
brewing systems and I usually hit that range dead on every single time. BILL: Yeah, and maybe stop by along the way
to your friend’s house just to peek in and see
CARL: Did you screw up your first few times? what that “fermenting thing is about, and the
BILL: Yeah, you have to chuck a bunch of cold water in it; hot water, etc.; and sometimes you still smells. Then go to bottling day and taste it so
screw up. That’s what is fun about home brewing; often you are flying by the seat of your pants you can get a good sense of what happened.
unless you have a digital system that you can just plug and play, and I don’t have that. I went and I tell my teammates to come over, although my
brewed with a couple of brewers at Taps (Brea, California), and Brewbakers (Huntington Beach, setup is a little bigger, you can get a sense of
CA) … at Taps I was brewing with Victor [Novak, brewmaster] and wondered how he controlled what the next step is all about. If they still like
the temperature of the mash. He had this big long temperature gauge he’d stick it in there, and it, then go and try some kits. It will cost about
that’s kind of what I do. $150 to get everything and start. Different
people like different beers, but go to a local
CARL: So what’s your next step, and where are you going to take this? brewer and check them out. You have to
BILL: Well if my wife had her way, I’d become a professional brewer. I’m not sure if I want to figure out if you really have the passion for it,
translate my hobby and passion into a job. There is a part of me that does. I think my next step is because there is the hassle side of it.
to create a “man cave.”
CARL: So what do you think people
CARL: Well if you had a basement, you’d be set. need to know to make that next step,
BILL: Yeah, and I’d start brewing 20 gallons instead of 10, and it’s pretty much the same effort. and what makes it so special and hard?
I even split up batches with different fermenting techniques, additives, etc. Like the imperial stout I BILL: [Brewing has] given me a pretty good
just brewed. I split batches up into five gallons so I can do different things. So for the recent batch, appreciation for people who do it consistently,
I found yeast that could stand up to high temperatures for one batch, but for the other batch I like Budweiser, and [makers of] good German
found an obscure farmhouse Belgian yeast. It did turn out great with a totally different taste. So for pilsners. Pilsners, if they are
the future, I just want to get bigger, more reliable and better systems. done right, are tough. Doing it
consistently is tough. Brewing
CARL: Are there things that you haven’t done because you don’t have ale is more forgiving, so you
the facilities, systems or tools you need, or is it a matter of more can let it meander in terms
experimentation and expansion? of fermentation temperature
BILL: It’s about capacity, since at this point I can brew just about any kind of beer with the
exception of casks. Casks are tough to do as a home brewer, since they don’t sell small casks.
The smallest one they sell is 55 gallons and that’s a lot of beer.
CARL: So for people who don’t know, what’s the maximum legal limit
for a home brewer?
BILL: Well we have to thank Jimmy Carter. He is the one that did that law, which is a tax law that
[allowed people to] brew [their] own beer at home. For a single person, it’s 100 gallons per year,
and one more in the household and it’s 200 gallons per year. So that’s 20 brews a year. I don’t
even do 20 brews a year. I don’t sell it, but over 200 gallons and you would have to pay tax.
So when this system wears away, I’ll graduate to one that’s a little bigger with more control.
I’ll be able to do more complicated, refined beers. So pilsners and the process is a little more
complicated. I’d like to do some really good pilsners and a better system would give me a little
more control. I’d also like to do some big, gnarly barleywines. I’d like to control at lower temps,
which is harder with the enzymes for those types.
[ 76] :

a little more and they are quicker from brew day
to drink day, as quick as five weeks. Pilsners, on
the other hand, are hard if you don’t have a way So now you have a little insight into the world of home
to control the temperature of the fermentation
brewing and its hurdles and learning curves. It’s a bit of work
environment, unless you are in the dead of winter
in Minnesota and you have a basement that is at
and requires some patience, but the rewards can be well worth
50 degrees. That’s what it takes, because you need it. You can go as deep as you want or just have some casual fun.
to ferment a pilsner around 50- to 55-degrees. You Is it cheaper than buying at the liquor store? Not really, but that’s
can’t have a lot of temperature fluctuation or else not the point. For those looking to create something that they can
you are going to have a beer that is pretty skunky call their own and aren’t afraid to get a little sweat on their brow,
and bad. So if you are going to do it, you need
home brewing can be very rewarding. Go for it.
to have an environment where you can hold that
temperature range consistently. So that means you
are going to have to steal you wife’s refrigerator.
It’s amazing that yeast can ferment at that
temperature range. Also, the first time I started
brewing pilsners, I was wondering what was
happening in there. It’s just slow, so it doesn’t really
do much. It takes two weeks just to do the first
part of the process. With ales you can see the
airlock working fast, but with pilsners the
airlock is slower. Especially since I don’t do
my batches in carboys anymore, you can’t
see exactly what’s going on, you just have
to trust it. Also, with pilsners, as you get
through the first process, it creates this
Sort of makes you want to home brew...or drink a brew.

funkiness that is kind of skunky, this kind
of banana taste, and you want to get rid
of that. So what you have to do then is
take it from 50 degrees to 60 degrees, so
the yeasts go back and eat all that stuff they
just made. So once they do that, you need to
drop it all the way down to 38 degrees and let it
chill for a couple of days, and then you have to
lager. Then if you are going to keg, that’s easy
because you can lager in the keg for another month
or two depending on how big this beer is. So it’s
complicated. Ales are pretty much ready after five
weeks. If you are kegging, just put some carbon
dioxide in there and in a week it’s ready to drink.
So the next step for most people is the
jump to these more complex processes.
: [77]

BEER HEALTH
The Beer
DIET
Don isn’t a doctor but he does watch TV.
Have a Good Beer and BMI Too

words: Don Osborn
T
oday we are drowning in hundreds of choices of beer. Have you found yourself
frustrated, arms in the air, asking, “Why, God, why are there so many beers to try,
yet so little time?” This overabundant availability is tempered by the fact that the more
we pour down our throats, the more we grow our waistlines. Like the rise of the craft
beer industry, national motivation toward good health is also a relatively new development.
Americans grow both fatter and consequentially more fitness-oriented all the time.
Beer can be a part of a healthy, balanced lifestyle. Love of beer would have many more
people fat and round if not for willpower and moderation. We can drink beer and still
remain healthy and balanced. It just takes conscientious living.
Samples at Bend Brewing Company.
[ 78]:

BEER IS GOOD
FOR YOU
You might already know that beer and other
alcoholic drinks can provide health benefits when
consumed in moderation. A few quick facts:
s"EERCONSUMPTIONHELPSTOLOWERRISKOFHEARTDISEASEPOSSIBLYBY
BOOSTING($,GOOD CHOLESTEROLLOWERING,$,BAD CHOLESTEROLAND
DECREASINGLEVELSOFCLOTTINGPROTEINS
s"EERHAS"VITAMINSANDANTIOXIDANTSSUCHASFERULICACIDWHICHMAY
HELPPROTECTAGAINSTHEARTDISEASESTROKE!LZHEIMERSDISEASEAND
VARIOUSCANCERS!PERHAPSLESSIMPORTANTBENElTOF"VITAMINSISITS
LESSENINGOFHANGOVERS
s"EERCONTAINSHEALTHFULLEVELSOFlBER"EERFORBREAKFASTANYONE
s-ODERATEDRINKERSLIVELONGERTHANTHOSEWHOABSTAINORDRINKHEAVILY
s-ODERATEDRINKERSMAYHAVELESSACUTEHOSPITALIZATIONMORE
FAVORABLEHEALTHSCORESLESSDISABILITYANDBELESSLIKELYTOBEABSENT
FROMWORKTHANABSTAINERSORHEAVYDRINKERS
s-ODERATEDRINKERSHAVEALOWERRISKOFSTROKE
Any information can be skewed to fit your point. We chose making beer healthier!
ALL THINGS IN MODERATION
Moderation suggests averageness. Many and building up a thirst. I will typically have fat, so having a little extra is a good thing).
of us are not interested in “good enough,” one or two drinks each day, and a few more This routine, combined with sensible but
especially when it comes to beer. But the on weekends. I feel like I’ve earned those not always supremely healthy eating, keeps
concept is important when discussing healthy nightly beers after biking home, especially if my body mass index at the upper level of
beer drinking. it is hot or windy. I also do short 30-minute “normal” and not quite into “overweight”
It means different things to different weight-lifting workouts a couple times a week territory. My visage will not grace the cover
people, but in general medical researchers and a few situps. Lifting weights works the top of a fitness magazine anytime soon, but my
describe “moderation” as one to two drinks half of my body as the biking mostly works blood pressure, body shape, body fat and
per day for men. For women it is typically my legs (and muscle burns more calories than general health are all decent.
just one (sorry ladies). Some studies defined
moderate drinking as high as three, four,
even five drinks. Four or five drinks might be
moderate for larger folks, but probably not
for most of us. If you are aiming towards the
healthy side of things, one to two is a better
goal. A “drink” means 12 ounces of average-
strength beer, 5 ounces of wine, or 1.5
ounces of liquor.
While I am neither a trained medical
professional nor an actor playing one on
TV, there is a common sense approach that
seems to work for me. Moderate drinking,
decent exercise, and fairly healthy eating
add up to good physical fitness and a
balanced lifestyle.
For example, in bicycling season (about
nine months of the year) I ride 18 miles each
day when commuting to work. This daily built-
in exercise is invaluable in burning off extra
calories, caring for my cardiovascular system
: [79]

BEER HEALTH
A TIME TO LOSE
A balanced lifestyle with moderate drinking
might be great for those already in fair
shape, but what if a fella’ needs to lose
some weight? The good news is it can be
done. The bad news is it will take some
work. I cannot offer professional diet advice
but I can give some tips from my own
experience as well as talk about my friend
Mike who recently lost 25 percent of his
body weight, going from 210 pounds down
to 155 in about eight months. Your mileage
may of course vary.
Nancy Reagan, God bless her, is often
remembered for her admonition to “just say
no.” Maybe she can be an honorary patron
Is the key to looking skinner a beard and darker lights.
saint of dieting, because saying “no” has

to be a part of weight loss. If you want to
lose the beer gut, you have to cut down MIKE BEFORE MIKE AFTER
on more than just beer. The snacks and
accompanying sedentary lifestyle that go intake will have to be scaled back. Those information on how you might modify your
with drinking also have to go. most excellent beers we know and love diet to begin losing weight.
Eat less, move more—it is not just a are unfortunately packed with calories (see Moving more is also important. When
curt but accurate Mad TV skit on YouTube included chart). You might refrain from beer Mike was losing weight he decided to wear
(check it out) that cuts close to the bone for during the week, and moderately enjoy a pedometer. This helped him make sure
our nation of obese citizens, it is also an some on Friday and Saturday. When you he got up to 10,000 steps a day (about 5
adequate approach to losing weight. My have not had beer in a few days it tastes miles). Walking is easy and making sure
friend Mike uses words like motivation, even better. you are walking a certain amount can help
determination, and change of mentality to You will have to cut other food calories jump-start metabolism and burn calories.
describe how he ate food and drank beer as well. During weight-loss mode my friend Years ago he was an avid mountain
during his loss. Simply put, you have to be Mike cut back on fast food, large portions, biker, but video games, beer drinking
burning more calories than you are taking and snacking. He decided he would start and a sedentary lifestyle took him to a fat,
in. This is best accomplished by burning eating breakfast (better for you) and drink unhealthy place. Once he became more
more calories than you have been and by more water throughout the day. Realizing active he stepped away from the keyboard
taking in less food and drink. A change of you can have the self-control to say no and started mountain biking again. His
lifestyle is required to lose weight. to your body is a great power to have, story is just an example of the kinds of
When you are trying to lose, the beer he says. Consult other sources for more things you can do to begin to lose weight.
Calories in 12 oz servings of selected beers and

amount of activity needed to burn them:
BEER CALORIES ACTIVITY

Michelob Ultra 96 15 minutes (1 mile) brisk walk
Bud Light 110 20 minutes raking
Guinness Draught 125 15 minutes moderate biking.
Budweiser 145 30 minutes vacuuming
Anchor Steam 153 16 minutes tennis
Sam Adams Lager 160 15 minutes moderate cross country skiing
Blue Moon White 171 42 minutes light weight lifting
Sierra Nevada Pale Ale 175 30 minutes shooting baskets
Duvel 198 25 minutes general swimming
Sierra Nevada Stout 210 15 minutes running (6 mph)
Deschutes Obsidian Stout 220 30 minutes mowing lawn
Dogfish Head 90 Min Imperial IPA 295 45 minutes (3 miles) brisk walk
Sierra Nevada Bigfoot Barleywine 330 40 minutes moderate biking
Activity amounts based on 170 lb person; source, www.fitwatch.com
[ 80] :

KEEPING
YOUR
BALANCE
Let’s say you are at a healthy weight, enjoy
drinking good beer, are somewhat active
and are ready to maintain a balanced
lifestyle. Excellent. Congratulations.
Maintaining weight is easier than losing.
With a proper balance of food and exercise
you can enjoy good beer pretty much every
day. Here are a few other things to keep in
mind as you continue to burn more calories
than you consume in your quest for the
healthy, beer-filled life:
UÊ
ÃìÀÊ«>ÃÃ}ÊÊÌiÊ you decide to have a couple beers on ne of my favorite
Ã>VÃ°ÊSomeone brought in donuts?
Passing on them allows you some
calories for a beer later on.
a week night, it will sometimes steam
roll, especially if a friend comes over to
join in. We all know how hard it is to
slow the liquor train down once it has
O times of year
is an annual
snowboarding trip to
UÊ7>ÊÀi° Park your car further the mountains. Being a
left the station. I have found that cutting
from the doors. Take the stairs. If your snowboarder from the
myself off and making that last beer
company allows smoke breaks, take Midwest, simply being
a water instead of another beer is not
Maybe that’s the reasons McDonald’s doesn’t sell beer!

one, but walk instead of smoke.
only better for your health, it minimizes in the mountains is a
UÊ iÊÌÊÜÀ° Many of us do it. I hangovers. And watch the drunken thrill, and when we have
ride 9 miles each way and I would do snacking. Put some chips into a bowl, fresh powder to ride
it if it was even a few miles more. You eat them, and be done with it. in, forget about it. One
can too. Look online for all kinds of tips
UÊ6>ÕiÊÞÕÀÊLiiÀ°ÊAcknowledge day at Mt. Bachelor
and guides to getting started.
the unique and supreme awesomeness of near Bend, Oregon,
UÊ iÊVÃViÌÕÃÊ>LÕÌÊv`Ê beer. Don’t mindlessly swill down a 12 we got a pretty good
Ì>i° Try to not scoop handful after pack. Savor the aromas, flavors, color dumping. The mountain
handful of Peanut M&M’s into your and clarity of your favorite beverage and is big enough that, even
pie hole, as enjoyable as that is. Be give it the respect it deserves.
when crowded, you can
mindful of the calories going in and
UÊ6>ÕiÊÞÕÀÊi>Ì°ÊTry as I might, easily find runs without
make a smart choice. Eat the M&M’s
I can’t seem to stop getting closer to many people. We rode
but maybe do some exercise later, or
40, and with each passing year good
limit your intake. all day, silently gliding
health becomes less something to take
UÊii«Ê>ÊiÞiÊÊÞÕÀÊÜi}Ì° across fluffy snow,
for granted and more something to
If you have attained a weight you are carving through trees,
work to maintain.
happy with, set a goal of not going doing runs over and
UÊìÀ>Ì]ÊL>>Vi]Ê>«
over a certain amount of pounds. If you over. It was exhausting
«iÃÃ]ÊVÌiÌiÌ]Ê}`Ê
find it creeping up, you might have to but exhilarating and by
i>Ì]Ê}`ÊLiiÀ\ÊIt’s not just a
go into weight loss mode for a week. the end of the day we
Buddhist mantra. It can be yours,
UÊ>iÊÞÕÀÊ>ÃÌÊLiiÀÊvÊÌiÊ grasshopper, if you choose to accept it. were spent. Just how
}ÌÊÜ>ÌiÀ° If you’re like me and wonderful, then, did
the beers at Deschutes
Brewpub taste that night
after a day of fresh air,
seas of snow, and a
full-body workout? It was
like we were still above
the clouds. For me, this
is the balanced lifestyle;
this is where it’s at.
: [81]

TASTE TEST
TASTE
TEST WE LIKE
THIS TEST
ach month we’ll be tasting a wide range of beers. Our panel
E
Ratings of tasters will range from the average beer drinker to some
60-70 of the most experienced tasters in the country. This method
A Little Rough Around the Edges will help provide a more accurate impression of what a typical
70-80 beer drinker can expect. Of course, every person’s tastes are
Recommended
different, and even if we don’t like a beer, it doesn’t mean you
81-90
won’t. All of our beers will be rated on appearance, aroma, taste/body, and
So many beers to try.

Highly Recommended
finish. Our weighted scale favors the tasting side of the beer and is based on
91-100
Beer Magazine ’s Top Choice 100-point scale. All testing is performed in the beer’s appropriate container,
in a range of temperatures, and with all scores averaged.
Sierra Nevada O
V E R AL
TORPEDO EXTRA IPA 93

L
ierra Nevada made Pale Ale, and to many their pale ale is really an IPA in flavor and
S
OUT
R 100OF
aroma. So when the release of the first year round IPA hit the streets many where A
TIN G
expecting something out of the hop world. What they got is an amazing, well-rounded IPA
from Sierra Nevada that doesn’t try to over hop just for the sake of saying they are hoppy. This is
a great smelling, great tasting, easy to drink IPA. It looks pretty in a glass, and it smells like hops,
citrus, and pine. Its taste is less hoppy than the 70 IBU suggests, but that just goes to show that
a numeric value of an acid has nothing to do with taste. If you are a fan of the Pale Ale this one is
a slightly sweeter, slightly more grapefruit alternative with a little more kick.
THE RESULTS 70º

65º
Appearance: Perfect golden amber and clear as glass. Head rises
(out of 10) 10 to the occasion then stays for dessert. 60º
55º
Aroma: Simple light floral, citrus, and pine. Not too strong, but
(out of 15) 13 delivers a wonderful aroma. 50º
45º
Taste: Simple and not overpowering. A wonderful balance 40º
(out of 40) 37 of hop bitterness (grapefruit and pine) and sweetness.
35º
Finish: 32º
(out of 35) 33 Dry, clean, and crisp, makes you crave the next sip.
Brewery: Sierra Nevada

Style: IPA
Website: www.sierranevada.com
Price: $14/ 6-pack
Original Gravity: 17.2° Plato

Alcohol Percentage: 7.2%
International Bitterness Rating: 70
Glass Recommendation: Pint
Availability: Year round
: [83]

TASTE TEST
ALL
ER
Oskar Blues V
O
OLD CHUB
O
ld Chub is an enormous mouthful of a beer that’s sure to deliver pleasure to many a beer drinker.
90 OF
OUT 0
10
G
It’s bursting with sweet maltiness and features a lick of smoke that’s likely to make you stand RA
TIN
up at attention. There’s even a savory woody aftertaste that lasts long after you drain your pint
of its load. The peaty character many Scots are famous for is noticeably absent, but Old Chub redeems
itself with a stiff, meaty flavor that goes down smooth and leaves you wanting more. Distrubing erection
jokes aside (hey, we didn’t name it!), if you found yourself reading our Scottish Ale article in Issue 10 and
wondering what all the fuss was about, Oskar Blues’ version—which we’d place firmly on the Scotch
Ale/Wee Heavy end of the spectrum—deserves... um... a chance to rise to the occasion.
THE RESULTS 70º

65º
Appearance: Deep brown with a ruddy, red glow when backlit;
(out of 10) 7 fleeting head with spotty lacing. 60º
55º
What are the odds you are reading this in the bathroom?
Aroma: Caramel, chocolate, smoked beechwood, and a touch 50º

(out of 15) 14 of brown sugar; alcohol lends a fresh sharpness.
45º
Taste: Fairly thin, but very creamy; sweet cola, coffee, dark 40º
(out of 40) 36 chocolate, and light smoke.
35º
Finish: Sweet and dry; lingering malt and woodiness with a 32º
(out of 35) 33 touch of balancing bitter after an initial blast of alcohol.
Brewery: Oskar Blues Grill & Brew

Style: Scottish Strong Ale
Website: www.oskarblues.com
Price: $8.99/6-pack
Original Gravity: 1.080

Glass Recommendation: Snifter
Availability: Year Round
ER
ALL
Dogfish Head
WORLD WIDE STOUT
V
O
95 T O
OU 00
F
D
ogfish didn’t invent out-of-this-world stouts, but they perfected and created
a demand for them. Dogfish beers are anything but ordinary. They brew for
G
1
R ATIN themselves, and if you like the beer that is a bonus. The World Wide Stout is a
monster stout. It’s onyx black in appearance like a good big stout should be. This one’s
not going to be just chocolate, coffee, and caramel. Those are all there, but there’re also
interesting fruit flavors, including what many described as over-ripe cantaloupe. It’s
complex and interesting and really hard to categorize, which is exactly what sums up
most of what Dogfish hass to offer.
THE RESULTS 70º

65º
Appearance: Onyx black with some red highlights when put up to
60º
(out of 10) 10 the light. Head comes and goes, but this style doesn’t
necessary carry a full long head. 55º
Aroma: Some faint chocolate and coffee, but the main aroma
50º
(out of 15) 15 is cantaloupe. 45º
40º
Taste: Lighter than you’d expect, but complex with flavor.
(out of 40) 36 Chocolate, coffee, and cantaloupe. 35º
32º
Finish: Easy and light, this one has changed over the years,
(out of 35) 34 so save one every year to compare..
Brewery: Dogfish Head

Style: Imperial Stout
Website: www.dogfish.com
Price: $9.00/ 12oz. bottle
Original Gravity: 32° Plato
Alcohol Percentage: 18+%
Availability: Limited
[ 84] :

VERA
O L
Terrapin
88
L
RYE PALE ALE
n its Rye Pale Ale, Terrapin offers an interesting twist on the style. At fridge temps, it
I
OUT
R 100OF
A handily fills the role of a lighter IPA. Decidedly bitter with a grapefruit/pine nose, it even
TIN G
leaves behind the solid sheets of lacing we dream of. In warmer climes, a sweetly tart
and sour character begins to emerge from the rye malts; unfortunately, the powerful hop
presence prevents them from really coming into their own. Overall, the rye feels a touch
underrepresented in the flavor profile, giving this nonetheless tasty turtle a slight case of reptile
dysfunction. But, especially if you crack your bottles open at or above the 50° mark, this straw-
chewin’ hardshell would make great company for a long spell of drinkin’ and spinnin’ yarns.
THE RESULTS 70º

Appearance: Orange marmalade with white effervescent head that 65º
(out of 10) 9 dissipates fast yet still manages to cling aggressively. 60º
Aroma: Sedate but pleasant; fresh grapefruit peel and pine 55º
(out of 15) 12 with touches of sweet-and-sour rye malt and floral. 50º
45º
Taste: Medium body made lighter by carbonation; hop
(out of 40) 35 crispness and resinous pine backed by muted malt. 40º
35º
Finish: Sweet grainy hit at first, which is immediately pushed
(out of 35) 32 aside by citrus and lingering oily bitterness. 32º
Brewery: Terrapin Beer Co.

Style: Rye Pale Ale
Website: www.terrapinbeer.com
Price: $8.99/6-pack

What are the odds you read all the text on a shampoo bottle?
Stevens Point O
V E R AL
BURLY BROWN 85
L
ith the word burly in the name you’d think drinking this beer might make the hair on
W your chest grow and your clothes look more rugged. What you really get is a lighter
brown ale with a little more hops than you might expect. The pour reveals a nice
caramel brown color with a slightly off-white head that hangs on to the glass well. When you take
R
OUT
A
O
100 F
TIN G
a sip you might be caught off guard by the slightly acidic hop flavor and higher carbonation that
intensifies it a little. The bitter hop flavor fades quickly and reveals a little sweetness that browns
are know for. It’s an easy-drinking, not overly heavy brown ale that doesn’t coat your mouth with
sweetness. Burly? Maybe ay not, but not a bad beer to have chilled and in the batters’ box.
70º
THE RESULTS 65º
Appearance: Browns are always good looking; this one has the right color 60º
(out of 10) 8 and the right head. 55º
Aroma: Light and faint. You might not even notice it if you are in a 50º
(out of 15) 12 bar that has any sort of “ambient” smell. 45º
Taste: A little bitter and sour up front but fades to a sweeter flavor. 40º
(out of 40) 33 The bitterness seems to keep your palate clean and clear. 35º
Finish: Not as sweet as a traditional brown but cleaner with a little 32º
(out of 35) 32 lingering bitterness.
Brewery: Stevens Point Brewing

Style: American Brown Ale
Website: www.pointbeer.com
Price: $7/ 6-pack

: [85]

TASTE TEST
Legacy Brewing E R ALL
HOPTIMUS PRIME
V
O
Y
ou may want to drink this beer solely because of its reference to Transformers, but that’s
not the only reason you should. Inside that glorious, giant 22oz bottle is a double IPA with
a rocking 9 percent ABV. The pour reveals that beautiful IPA golden orange amber color
89 R
OUT OF
100
ATIN
G
and a decent head follows the liquid into the glass. Tasting will literally transform your taste buds
since its very sharp pine bitter flavor is from the hops used. It balances well with a mid-taste
sweetness and a dry finish. Some of the alcohol creeps in to the flavor, but if you give it a good
pour and get a nice head
ead on the beer that should fade a little. Overall a pretty solid DIPA.
ar as a boom box.
THE RESULTS 70º

Appearance: Amazing looking amber orange. Decent head if
65º
(out of 10) 8 poured aggressively. 60º
55º
Aroma: Sometimes hop aroma can fade with age, but this one
13 50º
ost as scary
(out of 15) still had plenty of pine and citrus notes to please all.
45º
Taste: Pretty sharp pine bitterness, but balanced well by the
(out of 40) 35 malty sweetness. 40º
A hop plant that transforms into a robot? Almost
35º
Finish: Dry and clean and doesn’t linger too long. Yes, it’s 32º
(out of 35) 33 bitter too!
Brewery: Legacy Brewing

Style: Double IPA
Website: www.legacybrewing.com
Price: $7.00/22 oz. bottle

ER ALL
Ska Brewing
V
MODUS HOPER
O
90 T R
OUT O
100
ATIN
F
G
he more beers we have in cans the more we ask why there aren’t more. This IPA in a
can delivers a great flavor that doesn’t overpower you with hops, and provides a great
looking and drinking beer. Crack the can—ah, the sound of a can opening is great—and
out comes the amber liquid with a great head on top. Dip your nose in and get the hop aroma
that most love–pine, citrus, and floral. Sniff a little deeper and get a sweet smell from the malts.
Tasting the beer is delightful. Super hop lovers might complain that it doesn’t render them sterile
on first sip, but the grapefruit, pine, and even some tea flavors reward a sensitive palate. The
finish is refreshing with a slight bitter flavor lingering. Another solid IPA to stock up on.
THE RESULTS 70º

65º
Appearance: 60º
(out of 10) 8 Lovely head and a brilliant amber orange.
55º
Aroma: Not overpowering; a delicate blend of citrus, pine, and 50º
(out of 15) 12 a hint of sweetness
45º
Taste: Easy drinking flavors that don’t try to overpower you 40º
(out of 40) 37 to make you notice. Grapefruit, pine, tea, and a nice
caramel sweetness.
35º
32º
Finish: Refreshing and dry with just a reminder of what your
(out of 35) 33 last sip tasted like so you want another.
Brewery: Ska Brewing

Style: IPA
Website: www.skabrewing.com
Price: $10/ 6-pack

[ 86] :

O
V E R AL Hangar 24
91 ORANGE WHEAT
L
heat beers are becoming more and more popular, and even more so now that summer is here. Hangar 24
R
OUT
A
O
100 F
TIN G W is new to the brewing scene in California, but you wouldn’t guess that from their beers. This Orange Wheat
takes local oranges from the groves and puts a nice twist on wheat beers. The pour reveals a stunning
cloudy orange glow and a nice head on top. The taste is something many who don’t even like beer enjoy. It’s got a full
flavor profile from the wheat and a complimentary orange peel bitterness that works very well together. The finish is
clean and refreshing. This is a pretty simple, straightforward, easy-drinking, delicious beer that’s not overly complicated.
We’re not saying this should replace your morning OJ, but you might think about it after having one of these.
THE RESULTS
70º
Appearance: Hold it up to the sun and it glows orange and has a 65º
(out of 10) 10 white head on top.
60º
Aroma: The aroma is light with hints of wheat and the smell 55º
(out of 15) 12 of orange zest. Nothing too complex, which we
actually like sometimes. 50º
45º
Taste: Simple yet refreshing. Wheat with a nice mid-sip hit 40º
(out of 40) 36 of orange and bitter orange peel.
35º
Finish: Clean and juicy. Nothing bad to make you skip the 32º
(out of 35) 33 next sip.
Brewery: Hangar 24 Brewing

Style: Wheat/Fruit Beer
Website: www.hangar24brewery.com
Price: $9/ 6-pack

Glass Recommendation: Wheat beer glass
Xxxx
Weyerbacher O
V E R AL
INSANITY 95
L
hat do you get when you cross a “Blithering Idiot” with bourbon barrels? An 11.1 percent
W potent potable that, instead of sneaking up on you, prefers to peer into your soul through fiery,
ruby-red eyes. Yes, Insanity is blatantly honest about its intentions to drag you to the asylum.
From pour to finish, alcohol and whiskey are the predominant features, but they are balanced by deep,
R
OUT
AT
O
100 F
ING
fruity malt that manages a syrupy sweetness without becoming cloying. Having a taste for single malt
is no requirement for entry, either. One self-professed whiskey hater named this her new favorite beer.
Try it with a cigar or some pungent cheese, even if you’ve been turned off by barleywines’ oft-bitter
hoppiness in the pas
past. Tasting this approachable English style will be well worth the straightjacket fitting.
THE RESULTS
Burnt orange with an inner glow like cherry-finished 70º
Appearance:
(out of 10) 9 woodwork; minimal tan head that reactivates with
a swirl.
65º
60º
Aroma: Thickly sweet caramel, vanilla, and molasses 55º
(out of 15) 14 blanketed by oaky whiskey; wispy alcohol fumes. 50º
Aged bourbon with wood, chewy malt, brown sugar, 45º
Taste:
(out of 40) 39 and raisins; fizziness and alcohol cut through syrupy
feel and add bite in place of hops.
40º
35º
Finish: Again, a big smack of dry bourbon with sugary 32º
(out of 35) 33 sweetness hiding behind it; cleansing alcohol burn.
Brewery: Weyerbacher Brewing Co.

Style: English-Style Barley Wine
Website: www.weyerbacher.com
Price: $5.99/22oz. bottle or $71/case

Availability: February
: [87]

TASTE TEST
V E R AL
O
Alaskan 93
L
WHITE ALE R
OUT
O
100 F
hite Ales are very popular. See the beers being served with orange or lemon in them? Those
W
A
TIN G
are White Ales. The fruit isn’t really necessary for you to enjoy the beer, but we won’t say you
can’t enjoy it more with fruit in there, because hey, we like a lemon in our tea. This White Ale
from Alaskan is a taste choice. It pours a straw yellow and yields a frothy off-white head. The smell is
very summery with its mix of spicy coriander, lemon zest, and some wheat. The taste is refreshing as a
sprinkler on a hot humid day. Your mouth is rewarded with a great mix of coriander, lemon zest, some
banana and bubble gum notes, and slight clove. The finish is just as refreshing, and the light carbonation
leaves only a light clove and banana. Overall a great summer beer, or even just an anytime beer.
ha on toilet paper packaging!
THE RESULTS 70º

65º
Appearance: 60º
(out of 10) 8 A nice hazy straw yellow with an off-white head.
55º
Aroma: A brilliant mix of coriander, lemon zest, clove, and 50º
(out of 15) 13 faint banana/bubble gum.
about that
45º
Taste: Delicious and refreshing. A treat for the “buds” 40º
(out of 40) 38 –coriander, lemon zest, spices, cloves, and some 35º
d ab
banana and bubble gum.

32º
Our highest rated beer to date! Can’t read
Finish: Very refreshing and almost “juicy.” A nice clove and

(out of 35) 34 banana flavor lingers after each sip.
Brewery: Alaskan Brewing

Style: White Ale
Website: www.alaskanbeer.com
Price: $14/ 6-pack

Glass Recommendation: Wheat beer glass
ER ALL
Goose Island
V
BOURBON COUNTY STOUT
O
98 R
OUT O
100
ATIN
F
G A
stronomers have been looking for dark matter for years, but they might be looking in the
wrong places. Pour this killer stout into a snifter glass, and like a giant black hole it will
suck your eyes and nose right into the glass. This could be heaven, if heaven was a beer.
Its smell is a work of art. You get lovely notes of bourbon vanilla, chocolate, raisins, and coffee. The
tan caramel head starts out thick and almost crackles like a camp fire. Before tasting you should
let it open up a bit to let some of the alcohol dissipate. Once you pour a snifter (you don’t need a
pint) you’ll send your palate on a wild ride of flavors that mirrors the smell. It’s hardy, warms the
soul, and looks amazing. The finish leaves you with more bourbon and vanilla. They say you can
let this one age for five years or more. We wonder how could you let it sit there for that long.
THE RESULTS 70º

65º
Appearance: Dark as the new moon with a head that looks
(out of 10) 10 like caramel. 60º
55º
Aroma: A lovely mix of seductive dessert aromas. Coffee, 50º
(out of 15) 15 chocolate, raisins, vanilla, and bourbon barrels.
45º
Taste: Delicious, and we dare to say decadent. Like a hot 40º
(out of 40) 39 flourless chocolate cake with a vanilla bourbon twist.
35º
Finish: Velvety and lasting. Warms your insides and rewards 32º
(out of 35) 34 your taste buds.
Brewery: Goose Island Brewing

Style: Imperial Stout (barrel aged)
Website: www.gooseisland.com
Price: $23.00/4-pack

Alcohol Percentage: 13%
International Bitterness Rating: 60 IBU
Glass Recommendation: Brandy glass
Availability: Limited (November release)
[ 88] :

ALL
ER
V
Shipyard
O
91 OF
IMPERIAL PORTER
he signature series from Shipyard is a good one. Born in Maine, this beer has
T
OUT
100
G
R ATIN some of that state’s character. It’s tough as nails, black in color, and has a nice
head that stays around and sticks to the glass. Its smell is dried cocoa, coffee,
molasses, and slight raisin. Taste is a little bitter at first, but smoothes out with age and
includes that same cocoa flavor mixed with espresso with a touch or raisin or dates.
Finish is smooth and big enough to make you drink slower, but easy enough to finish a
pint without sharing.
THE RESULTS 70º

65º
Appearance: Charred black with some ruby highlights if you look 60º
(out of 10) 9 deep. Slightly caramel-colored head.
55º
Aroma: 50º
(out of 15) 13 Chocolate, cocoa, coffee, and a raisin surprise.
45º
Taste: More cocoa and coffee mixed with some wood and 40º
(out of 40) 36 raisin notes. 35º
Finish: 32º
(out of 35) 33 A nice clean smooth chocolate and coffee finish.
Brewery: Shipyard Brewing

Style: Imperial Porter
Website: www.shipyard.com
Price: $7.99/22 oz. bottle

Availability: Limited

BEER GAMES
SCREW THE DEALER

Where the dealer always never wins
words: Seth Martin photos: Carl Hyndman
T
You can count cards like in the “Hangover” and win this game...or is it lose?
his month we feature a drinking game that is easy to learn

and easy to play: Screw the Dealer. This game rewards
(or punishes) players based on the accuracy of their
guessing which card is next in the deck. Be careful (or elated),
because the penalties are drinks and a little bad luck will put
you in the dealer’s chair. Judging by the game’s title, that’s
probably not where you want to be!
ITEMS
NEEDED
s One standard deck of
playing cards
s Minimum of three people
s A table large enough for

everyone to participate.
s Beer. You will need

to drink as you play
(surprise!).
THE
SETUP
Shuffle
1) all of the
cards making
sure to remove
the Jokers
from the deck.
Determine
2) who will
start the game
as the dealer.
Relax, the
dealer changes
throughout the
game … if you
are lucky!
[ 90] :

OBJECT OF
THE GAME:
Screw the dealer. Correctly
guess the next card, which will
keep the dealer drinking and
therefore unable to pass the
deck onto the next player.
HOW TO
PLAY
We suggest playing with some women too.

s All players gather around a table; the
person to the left of the dealer goes first.
Play continues clockwise until all of the
cards have been used.
s The dealer asks the first player to guess

what the first card will be.
s If a player guesses correctly on the first

try, the dealer must drink for 10 sec-
onds and place that card face up on the
table. Cards are kept in order as they are
placed on the table to help players make
educated guesses on future turns.
s If a player guesses incorrectly, the dealer

must tell the player if he needs to guess
higher or lower.
s The incorrect player then gets one more

guess. If he guesses correctly, the dealer
must drink for 5 seconds and place the
card face-up on the table.
s If the player guesses wrongly, the player

must drink one second for each “card”
they were off. For example, if the player
guesses an 8 and the card is a Queen,
the player must drink for 4 seconds.
s The dealer then places the card face up

on the table and proceeds to the next
player in order and asks them to guess
the next card.
: [91]

BEER GAMES
s Play continues until the dealer gets

three people in a row to drink. Once
this occurs, the dealer then gets to
pass the deck to any person of his
or her choosing. They then become
the new dealer.
s Play resumes with the new dealer

asking the next player to guess a
card and continues until the new
dealer gets three people in a row to
drink or they run out of cards.
s Keep in mind that the deeper into

the deck you go, the easier it is to
guess correctly and in doing so …
Screw the Dealer!
ALTERNATE RULES
s If a player guesses incorrectly but within one card of the correct one, they can pass
the drink to another player or even the dealer.
s If any player guesses correctly on his first attempt it’s a social: everyone drinks.
s If any player guesses correctly on his first attempt, that player starts a waterfall that
ends with the dealer. A waterfall is when everyone starts drinking at the same time;
you must not stop drinking until the person in front of you stops. The first person
drinks the least and the last person, the dealer, drinks the most.
A
nd that is how you play Screw the Dealer, the card-guess-
ing game where a few drinks and a little luck will make
or break you. Just remember that unlike Vegas, in this
game, the dealer never wins!
[ 92] :

BEER OF THE MONTH
Balance is key.
nge r
son Boula
photos: Ja
rek Buono es to
words: De
e ta lk w hen it com
are all th prised
p e o ple, hops a c tually sur
F
or m a n y tt e r . I’ m ea
d th e m o re the be fr o m h o ps to mak
beer, an h a juice e magic
y h a s c o me up wit a g r a n c e , out of th
nobod ven a fr ience,
o li c drink, or e a b ig hop exper
non-a lc o h in g fo r d dose.
t fo r th o se search o d y a c o ncentrate
plant. Bu rst to offe
r your b
ns, but th
e one
e th e fi te o p ti o
ead migh
t b in u utes
Dogfish H A in 6 0 and 90 m in u te IP A . The min
lar IP 120-m
your regu ctor is the rt and sim
ple
They have h o p d e te e in g s h o
sets off th
e sake of b ss and th
en let
that really c e s s , a n d for the in g p r o c e e
ro ntire brew very uniqu
e s c r ib e the hop p o u t th e e m e th in g
d
dd hops th
rough sult is so the
Dogfish a r a m o n th. The re m e r a ft ernoon on
h more h
ops fo is no sum and sippe
d.
is age wit l 1 8 + % ABV this e s h a r e d
oo ade to b
us. At a c e spirit m ht be diffe
rent
and delicio r e o f a fi n h a v e it m ig sn’t
r, but mo time you ehow doe
porch bee e, and th e fi r s t
ord IBU b u t s o m
gfish
s with tim than the w cause Do
It change tm o r e IB U
think. T h a t’ s b e
ext. Its go ic as you’d ulting in o
ne of
than the n rs h o r a c id m a lt s r e s ing
o m e a c r oss as ha th e fl a v o r with the a n t to tr y someth
c lanced you w
ig and ba e love it; if
made it b ou c a n fi n d . W
effort.
st beers y worth the
the hoppie is b e e r . It ’s
eek out th
special, s
[ 94] :

Head: Beers of this ABV don’t usually
produce the giant head you are used to
seeing. That’s partly because they are poured
into a snifter or brandy glass and partly
because they are high in alcohol. The 120
does get a thin white mustache of a head,
but that’s about it.
Appearance: It’s a brilliant looking beer;

Rich in color like a fine spirit. It’s orange and
amber, but with a darker tint to it.
Aroma: Prepare yourself for a roller coaster

of aromas. This beer has many layers to
it. First and foremost you get hops literally
attacking your nostrils, but once you get
used to the concentration of hops the layers
of sweet start the second wave. You’ll get
floral hops, citrus, peaches, and a mix of
other fruits. Pretty intense and interesting.
Taste: The anticipation of the first sip is

almost stressful. Many might expect a sharp
battery acid flavor since this is the peak of
hop use, but the reality is nothing like that.
Sometimes simple is good, and in this case crazy complex is good.

It must be mentioned that over the period
of two years we’ve tried this beer a few
times and at different ages, and each tasted
unique. One time it was sublimely sweet,
and the next it assaulted us with hops and
finished sweet. Either way, you’ll get a ride on
the hop coaster and enjoy every sip. Pears,
apricot, oranges, pine, sweet molasses,
and toffee are all in there. In all honesty it
probably shouldn’t taste this good, and for
some it might be an overload to the senses,
but for many it will be pure heaven.
Drinkability: This shouldn’t be a beer you

drink alone, but actually what beer is? This is
a great after dinner cordial that will impress
beer drinkers and non beer drinkers alike. It’s
heavy, but not too heavy.
Bottom Line: Hops, hops, and more

hops. There’s no denying that the
120-minute IPA is something totally unique
and really what Dogfish brewers are all
BREWER: Dogfish Head Craft Brewery BOTTLE SIZE: 12 oz. about. They have created one of the most
WEB: www.dogfish.com AVAILABILITY: Limited to three batches hop intense beers ever made, and they
LOCATION: Gaithersburg, DE a year (May is out there and the next cranked up the malts to give the beer to
is September) the character of a fine spirit. This is one of
STYLE: Imperial IPA
PRICE: $9 / 12 Oz Bottle those beers worth the premium and worth
ALCOHOL PERCENT BY VOLUME: 18+% the trouble of finding. It ages well and tastes
SERVING GLASS: Stem or snifter
IBU: 120 good right now, so stock up and store it to
SUGGESTED SERVING TEMP: 45-55°F
ORIGINAL GRAVITY: 32° Plato see how the flavor changes with time.
: [95]

BEERTAPS
FLYING DOG OSKAR BLUES

Classic Pale Ale Lil Yellow Pils
www.flyingdogales.com www.oskarblues.com
GOOSE ISLAND
Demolition
www.gooseisland.com
Just a thought, Handle should have a brewery name on it.
[ 96] :

DOGFISH HEAD TROEGS
60 Minute IPA The Mad Elf
www.dogfish.com www.troegs.com
BIG SKY
Montana Trout Slayer Ale
www.bigskybrew.com
Some taps give us the creeps...Mr. Marbles?
: [97]
TAPPED OUT
CHALKBOARDS
RULE THE BAR
I WILL DRINK LOTS OF GOOD BEER,
I WILL DRINK LOTS OF GOOD BEER
C
halkboards entered most of our lives when we were
younger. As computers and other technologies
replace many of the things from our childhood
We’d love to see a beer menu on an Etch-A-Sketch!
there are some things that make a come

back. Chalkboards are one of those. They are
comforting. There’s something about them that looks rich,
means fresh, and can change at any second. Writing
on them requires a skill that’s similar to an
art form. For many beer bars
a decorated chalk board is
standard fare. They must
have know that it shows
that their taps can change
DRY
in seconds and that their ERASE
mere presence instills a
calmness. So this month I
BOARDS
wanted to give a “cheers” S ome may notice that
there is a “high tech”
chalkboard out there in
to the chalkboard and
the form of a dry erase
those who still use them.
board that “looks” like a
chalk board. This is still an
acceptable form of a “fresh
beer list,” but has slightly
less of a nostalgic and
“homey” feeling than the
older tradition chalk and
slate form.
[ 98] :


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Drink s Laugh s Learn s No Tan Lines BEER

THE NEWSSTAND’S #1 SELLING BEER MAGAZINE!

DRINK FOR FREE?

94 Beer of the Month

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Art & Photography

Back Issues, Beer

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WE NEED THE RANTS

AMERICAN LAGERS MY PERFECT SUMMER BEER.. Perfectly cold Heff.

’m probably a bigger supporter of the big-brand

SENIOR GRAPHIC ARTIST

I’D LIKE THE BUY THIS PERSON A BEER, THEY NEED

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ALL IN FAVOUR, SAY “PINT”

measurements to trade with the

IDEA oon after the famous (or infamous) L

S $787-billion federal relief package

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1) Jim Koch 10) Alan Newman 19) Mark Wilson

SO, HOW’D YOU DO?

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FORGET BUTTER AND SALT ...

BULLS, BEARS, & BEER CANS

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W to drink Rogue beer while on the

tasting: dishes like steak, grilled shrimp, and

For Michigan The trip includes all meals,beer, equipment,

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Is it because the bears eat all the beer? I

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Then there was the reader who asked

Sometimes I put questions in here

Live long and prosper!

Errr … it would have been hard for us to predict that

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July 12–18 August 8

July 17–18 August 8–9

Tashia drank that Hangar24 Orange Wheat and liked it!

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IS CIDER, LIKE ACE PEAR OR

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F word “we.” From The Big Day forward,

Milk did that body good.

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