Month: May 2013

Profiles by Ken Carman for professorgoodales.net

Cascade/grapefruit nose in the bottle, but upon taste this is no American grapefruit bomb. There is definitely “other” in there: mix of spice and earthy hop. Nice firm bitter complimented by grapefruit nose. My guess: dry hop was one of those grapefruit-like varieties. Pinpoint bubble head with lots of foam too. Great clarity: deep gold.

93 at Rate beer, 84 at Beer Advocate: good but not REAL good. One reviewer claimed 144IBU. No way. I’ve had barely 100 IBU beers with more hop sense. Just a little fresh hop-like, which is why I think some think more hoppy than it is.

Says 9.2abv, but the slight harsh bitter of the hops that cling to the roof of the mouth. And the nice caramelization of the sweet alt that baklances nicely with the bitter, with some more dextrinous malts: if you’re looking for a nicely bittered balanced double IPA where the abv is somewhat hidden, and the overall sense of the hopping might be described as not “zest,” but “spicy orange,” this would be a great choice.

Here’s a link to the history of Napa Smith.

I gave it 4.

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 “prefecto.”

Belgian 61-year-old master brewer Jean-Pierre Van Roy adds hops to a brew kettle at the traditional Cantillon brewery in Brussels.

Photo by Francois Lenoir / Reuters
As a beer writer, I often find myself preaching the word about craft beer to people who don’t want to hear it. There are a lot of Bud Light fans and people who’d rather sip a zinfandel, even in the craft beer capital of the world, Portland, Ore., where I live. So when a homebrewer friend recently decided to visit my husband and me from Tennessee, I was excited to spend time with a kindred spirit, someone with whom I could share my favorite brews without having to make a hard sell. The first brewery I took him to was Hopworks Urban Brewery, where I ordered us a pitcher of the Velvet English session beer.

After a few sips, I noticed that he had pushed away his glass. “I’m sorry, guys,” he said when he noticed our puzzled expressions. “This is just way too hoppy for me.”

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A brewery in Bolivia has come up with a way to get buzzed in more ways than one: coca beer.

Combining the thirst-quenching capability of beer with the stimulating effect of the Andean nation’s coca leaf, Ch’ama is a coca and barley-based alcoholic drink that brewers claim helps locals and visitors cope with Bolivia’s notorious high altitude (close to 12,00 ft).

“As good Germans we love beer,” said Hamburg native Malina, according to The New York Daily News. “There are many types in Germany, but this coca beer is good because here in La Paz it helps us handle altitude sickness.”

No. 18 Anchorage

The Alaska hub scores well for family vacations and for being a great springboard for excursions into the wilderness. If you don’t make it as far north as Fairbanks, you can always pick up a to-go growler of the town’s Silver Gulch brews at the Anchorage airport (its Cheechako IPA pokes fun at Alaska newcomers). In Anchorage itself, beer nerds might take note that the Anchorage Brewing Company is home to Alaska’s first coolship—a shallow vat used in open fermentation beers—and one of its signature beers, the Rondy Brew, salutes the city’s annual Running of the Reindeer.

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It’s tough to forget the first time you drank a sour ale.The beer’s acidity is likely to throw you for a lurch — acid is a taste so foreign to most people’s idea of beer that you’re more likely to wonder what it is than whether or not you like it.

But if it was made correctly, a sour beer’s flavors can form a transcendental culinary experience, introducing a whole new layer of flavors into an already complex beverage.

Brandon Jones, who is now a sour and wild ale consultant for Nashville’s Yazoo Brewing Company, hasn’t forgotten the first sour beer he drank.

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Supporters of Homebrew,

On Thursday, May 9, Alabama Governor Robert Bentley signed homebrew legalization bill HB9 into law, making Alabama the 50th state to legalize homebrewing.

Earlier this year on March 19, Mississippi Governor Phil Bryant signed a homebrew legalization bill that officially goes into effect July 1, 2013, at which time homebrewing will be legal in all 50 states for the first time since before Prohibition.

For the past five years the American Homebrewers Association, along with Alabama homebrew advocacy group Right To Brew, has been working towards homebrew legalization in their state.

“Homebrewing has been an integral part of the history of America, so it’s thrilling to know that soon, all 50 states will support this growing hobby and long-standing tradition,” said Gary Glass, director, American Homebrewers Association. “We appreciate the backing of all of the homebrewers, the dedicated grassroots efforts of Right to Brew and the legislators who have worked so diligently to make homebrewing a reality in Alabama. We are especially grateful to Representative Mac McCutcheon who introduced this bill and has fought long and hard for its passage, along with Senator Bill Holtzclaw.”

Post-Prohibition, homebrewing was not federally legal until President Jimmy Carter signed H.R. 1337 on October 14, 1978, which officially went into effect on February 1, 1979. Shortly after that bill was signed, the American Homebrewers Association was formed by Charlie Papazian and Charlie Matzen to promote and celebrate homebrewing. Since then, the AHA has taken a leading role in advocating for homebrew rights and supporting the legislative efforts of local homebrew communities.