Beer Profile: Jovial by Troegs

Profiled by Maria Devan

Pours murky hazy honey brown with orange hue. Looks a lot like honey that is turning to sugar. Tan head of good foam that persists to the very end of the beer. Refreshes with each tip, and subsides just enough to let you drink the beer.

Fruity nose with a slice of multigrain bread. Toasty with bread crusts and sweet with raisin. Light touch of sugar and a light spice. Taste is smart with a good mouthfeel. Medium but ever uplifted by active carbonation. Un-distracted maltiness, good bread-y and constant. Dry, crisp and showing off raisin and a touch of tart prune. Softly nutty but not bitter. Light understated sweetness. Juicy middle and then a modest bitter from hops to finish the beer lest you would stay all day at it.

Jovial because the bread in this is endless but never too much. Never heavy. Try it and see what I mean. The maltiness is perfection. Drinks like a mouth full but light enough to keep you in the glass. The flavors pronounce heaven but don’t drag you there by the palate. It leaves a little something for you to seek beyond the glass. Jovial indeed.

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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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mdMaria Devan lives in Ithaca, NY, atop a steep hill. Except when one time on St. Patty’s Day when leprechauns tried to slap skates on her and roll her down the hill, she only walks down it. She has been reviewing beer for many years, even with many homebrewers and other beer critics across the nation, on the web. She’s known as “The Girl Next Door” in her You Tubes. We are very lucky to have her here at PGA.

Triple Funky/Sour Rye Saison Tasting

American Sour Beers (avail in paperback and ebook)

Saison is dead, long live saison! For a style that has about as much cohesion as IPA these days, there are so many opinions on what saison is. Last week while I was in Brazil for a homebrewing conference, I spent many hours talking to two of my homebrew heroes: Drew Beechum and Denny Conn (authors of the fascinating book Experimental Homebrewing). Drew is one of the handful of people who deserve credit for popularizing saison’s range since I started brewing in 2005, but he is suspect when it comes to adding Brett to the style.

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From the Bottle Collection: Longshot

  Without intent, I have collected well over 1,000 beer bottles since the early 70s. When something finally had to be done about the cheap paneling in this old modular, I had a choice: tear down the walls while, oh, so carefully, replacing the often rotted 1X3s; OR, cover them with…

The Bottle Collection.

Written by Ken Carman

 Is it just because they stopped it after 97 then started it again in 2006, or is there something flawed with the concept? Something they changed to make it less palatable?
 I write, of course, of Sam Adams Longshot beer competition. I have a Longshot bottle on my best of shelf of a 96 winner: Hazelnut Brown. The next year I saw the 97 bottles for sale but never bought.
 I must admit: maybe I’m part of the problem?
 I write this edition, this time, to solicit opinions from those more “in the know,” more than anything else.

DSCN1043 Continue reading “From the Bottle Collection: Longshot”

Inspection- Of Beer, Wine and Society

By Ken Carman
By Ken Carman

I’ve been pouring through Denny Conn’s book on experimental brewing. We started homebrewing in 1979. Books on homebrewing these days are light years beyond what they used to be, but I’m not writing this to dis old home brewing books. Let’s be honest: without them many of us early birds would have missed the worm.
Hey, I’m experimental, but worms in beer? Ewe.
One part of Denny’s book was quite fascinating beyond homebrewing. Denny wrote about studies that offered wine tasters samples of wine, some from high priced, very well respected, wine bottles. Another had tasters comment on various samples of dark beer. The control being it was all the same wine, and all the same beer, some with food coloring added.
Even professionals were fooled.
Tasters offered descriptors one would expect for fine wine or dark beer. Roastiness and esters were found in beer samples that, in reality, weren’t there. “Fine” wine presented that way was perceived as superior. Continue reading “Inspection- Of Beer, Wine and Society”

Roll out the barrels: N.Y. craft beer industry soars

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New York has tapped into the craft beer boom, an industry known for its creative brews and one that is funneling billions into the state’s economy.

The craft beer industry in New York grew 59 percent between 2013 and 2014 as loosened regulations led to a surge in new breweries, cideries and wineries, according to a report released last month.

The report, funded by the state Brewers Association and the New York Wine and Grape Foundation, showed that the number of craft breweries more than doubled from 2012 to January 2015: 95 to 207 breweries. It’s led production to jump 54 percent from 2011 to 2013, to 859,535 barrels.

“We have said time and time again that New York produces some of the best craft beverages anywhere, and this report backs up exactly why we are focusing on growing these breweries,” Gov. Andrew Cuomo said in a statement.

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Embrace the Funkfest 2015

Written by Dee Gross for My Husband the Mad Scientist

As always, Yazoo and Brandon Jones is a match made in heaven.  For those who do not know, Brandon Jones is the head of the sour beer and wild ale division at Yazoo, and, I might add, a member of our brew club Music City Brewers.  The most notable fact you need to know about Brandon Jones is his skill at hosting a good time.  I have always thoroughly enjoyed myself at any party in which he had held.  That is why I have given him the nickname of the modern-day Dionysus or god of revelry and…
Embrace the Funk Fest 2015 did not disappoint.
The day began with a bottle share in the parking lot. Continue reading “Embrace the Funkfest 2015”

The Farm Brew Renaissance

The Cortland Beer Company (CBC), the brainchild of Cortland residents Dan Cleary and Terry Vestal, now co-owned by Dan along with Tom Scheffler and Dawn Zarnowski, is currently producing over 1,000 barrels of sudsy goodness each year. For comparison, a ‘barrel’ of beer equals two half-kegs (a half-keg is, apparently, the technical term for the regularly-sized keg you’re likely picturing in your mind), or 15.5 gallons. In other words, CBC is now producing 155,000 gallons per year, which is a small enough amount of liquid gold to avoid the cost-cutting tendencies of large-scale macro-breweries but enough to ensure both consistent quality and regular experimentation.

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