D.C. is Fermenting a Brewery Culture

Written by Greg Kitsock for Washingtonpost.com/blogs

Washington had four breweries operating in the early 20th century before the city was dried up by Congressional fiat in 1916.

With a little luck, we should exceed that mark in the coming year, as 3 Stars Brewing Co. joins DC BrauChocolate City Beer and the Gordon Biersch and District ChopHouse brewpubs.

Look for 3 Stars to open during the first quarter of 2012. “We’re going through buildout,” says Dave Coleman of the brewery headquarters at 6400 Chillum Place NW, a former postal sorting facility about 3/4-mile from the Takoma Metro station. “We’re having a construction team do the schematics for the electricity and gas.”

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Brooks on Beer: New Year’s Beer Resolutions

Written by Jay R. Brooks for .mercurynews.com and The Bay Area News Group

A bartender pours a glass of beer at a restaurant in the Pilsner Urquell factory in Pilsen, Czech Republic, Sunday, March 29, 2009. (AP Photo/Petr David Josek) (Petr David Josek)

Now that we’re safely into the new year, it’s time to make some new beer resolutions — and try some different kinds of beer this year.

For a number of years now, India Pale Ales have been the fastest-growing type of beer sold — and “seasonals” have been the biggest-selling category, which means people also are keen to try something new. But beer drinkers tend to stick to a small subset of the dozens of American craft beer styles. Last year, for example, seasonals were in the top spot again, and the next five best-selling beer categories were IPA, pale ale, amber ale, amber lager and wheat beer.

They’re all fine beer styles, and I drink my fair share of them, too, but they’re not exactly a diverse crowd. So this year, break out of your comfort zone and try one of these exceptional beers.

Craft pilsners

When microbreweries started making beer in the early ’80s, the vast majority made ales. They took less time to brew, required less aging and, some said, were more forgiving. But pilsners have been a popular beer style since their introduction in the 1840s. If you have enjoyed a beer by one of the big breweries, you’ve already had a version of a pilsner, with added corn, rice or other adjunct to lighten the color and flavor.

If you’ve had Pilsner Urquell, you’ve had the original all-malt pilsner. But a growing number of craft breweries now make a pilsner, and many of them are world class, too. Berkeley’s Trumer Pils, for example, is one of the best pilsners brewed anywhere. Moonlight Brewery’s Reality Czeck, a Czech-style Pils, and Lagunitas Brewing’s Pils are both excellent pilsners, also. They tend to be a little spicy — from the signature Saaz hop — and crisp and clean, but still very full-flavored.

 

Altbier

In German, “alt” means old, as these ales continued to be popular in Germany even after lager brewing became all the rage in the 19th century, especially around Düsseldorf and other parts of northern Germany. But Rich Higgins, at Social Kitchen in San Francisco, is making a great example of this old style, calling his Old Time Alt. It’s slightly peppery with great toasted malt character. If you can’t make it to the source, Alaskan Amber is also an alt, and is available in six-packs. Altbiers are delicate and complex, with spicy hops and usually a dry finish, though sometimes they’re nutty or bittersweet.

Oatmeal stout

 

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