Brew Biz: Werts and All

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The Topic: Screamen Eagle/Matt’s Draft House, Inlet, NY

Written by Ken Carman

 If you have come here from Adirondack Weekly, welcome! This edition of Brew Biz offers a slightly different sense of the local color, expanded classic Ken humor and a lot more Screamen.

  Northeast of the biggest village in the Central Adirondacks: Old Forge, NY, there’s the tiny hamlet of Eagle Bay. On your left you’ll see a building being remodeled for the great Bay Cafe, which for now is on the other side of the road. Where Bay is about to move was where Jon, Matt, Doug and Sharon Miller had their Central Adirondack video/pizza shop the first time. Hence the “Eagle” in Screamen Eagle.
 Over the hill and through the wooded hills… no, not “to grandma’s house,” although Sharon Miller is a “grandma” …to Screamen Eagle we go. Please, dear readers, stop imagining me with a picnic basket, wearing a dress, and dancing my way to grandma’s house. It’s EMBARRASSING!
 Now we’re in downtown Inlet. There’s only one main intersection there: Route 28 and The South Shore Road. On the northeast corner you’ll see the oddly shaped, yet quite Adirondack-like, Screamen Eagle and Matt’s Draft House. The establishment seems a permanent part of the landscape, like it has been there

Courtesy Town of Inlet
Courtesy Town of Inlet
forever. Indeed, the old postcard to your right has a building about where Screamen is now.
 I can easily imagine my great grandfather; Andrew Carman, stopping there to do what he did so often: buy supplies for Adirondack French Louie, so Louie didn’t have to leave his trap lines. I can see, in my mind, someone knocking on a side door down near the marina and saying a pass phrase, “Prohibition gave my cat hives,” and the door opens to liquid pleasure, rot gut… or the guys, the ones with the axes, ever eager to bust open kegs.

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Beer Profile: Founder’s PC PIls

gpils

Profiled by Maria Devan

Pours clear and golden with a fast falling and fizzing head of white foam. Nose is more intense than the last one I had with orange. This one isn’t orange peel though it’s orange pulp. The hops are chinook, cascade and centennial. Spice and a pleasant doughy malt. Very citrusy with light zesting from the peel. Honestly it smells like fresh orange juice and that is marvelous! it tastes like tang in the aftertaste. Do you remember tang? “The astronauts drink it.” It’s very bready actually and quite crisp. Bubbly and light flavored with this fresh orange. The spice and pepper take the end but the hops don’t overtake the mouthfeel. Herbal accents come forward as it warms and I think this beer is another good one to demonstrate the American hops in this style. It’s got a good malt stance which a pilsner has to have, the same fizzier bubble that seems to be more successful in presenting the stronger fruit flavor more lightly to the palate, and this one has a crisp well defined bitterness. Dry, German style bitterness . The hops do come very close to the middle of this beer but stop just shy of too much. That is where they can make the pilsner heavy and out of balance. The flavors should not be too strong. The malt should be dominant and on the American hopped beers it never is. The hoppy middle mouthfeel is where too much bitterness is wrong and washes away the malty finish. The bubbles can do that too. I am starting to like this style. It is a variation on the pilsner that is also not exactly an IPA. Hmmmmmm

Morning you guyz!

IPA well known flavors and hops on a pilsner style beer. The wood or piney element of the one hop is actually well hidden and makes up only a light touch as far as flavor. It does not taste at all like pine which is why it does not resemble the IPA in that respect. That is important. So can we guess that the aspects we were trying to tame are in the mouthfeel because of the nature of the amount of hops used? Are less hops used in the pilsner overall as compared to the IPA? IS it the bittering hop that is showing that woody aspect completely under control. Then that also is German style pilsner and well done with the hop they used.

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Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”

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__________________________________Beer HERE

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mdMaria Devan lives in Ithaca, NY and is a great beer writer. That’s Maria in the middle. The other two are not, but they are lucky to have her as a friend.

Beer Profile: Ayinger Octoberfest-Marzen

ayinger

Profiled by Maria Devan

Pours clear orange with a dollop of tan foam that fell well to a nice layer on top that lasted and showed clinging spots of lace. 11 on the srm chart.

ayinger2Nose is softly bready with a slight richness. Hop spice is shy. Crisp floral background. Smells like grasses and bread. As though you have just laid out a picnic blanket in the autumn sun. Hay.

Hearty and round. Hop is softness only, no real flavor. Crisp. Light little bubbles, light bitterness. As it finishes, it’s hop pepper and spice on a bed of hay. I love how German lagers let you glimpse the hops full presence by leaving only a bit of them in a clean finish. Malt is smooth and graceful and always leading. It’s amazing how it does that so quietly while these hops shine so modestly. Clean lager, robust but not sweet. It has a fullness to the finish that is complimented by the bubble and the soft hop presence.

The model for the style. Cheers to Ayinger!

4.5

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Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”

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_____________________________________Beer HERE

___________________________________________________________________

mdMaria Devan lives in Ithaca, NY and is a great beer writer. That’s Maria in the middle. The other two are not, but they are lucky to have her as a friend.