Author: Professor Good Ales

This brew is an India Pale Ale by style, but that is where the similarity to most IPAs ends. Each consecutive batch of Hop Project is brewed with a different blend of spicy, aromatic hops, never using the same blend twice. It’s a Hophead’s dream come true! Check the bottled on date and our blog to decode what specific hop varieties we used in that batch.- From Yazoo’s web site.

Written by Ken Carman

When I asked the Professor about the possibility that all writers here might be able to offer some occasional “applause” for innovation, he readily agreed.

Well, “readily” after I begged, pleaded, did all kinds of unmentionable things for him.

I’m joking. But we are hoping that Scribe, Tom Becham and other writers occasionally featured here will help. Feel free to offer your own “applause.” Perhaps even a boo or a hiss? Hmm… perhaps another new feature here at PGA?

Let’s start with Yazoos Hop project…

I know of no other brewery who does this. Every craft brewer of any worth now has at least one IPA. Or IIPA, smoked IPA, Cascadian/Dark IPA and various spins off of that motif. I applaud the attention hop lovers have been given. But Yazoo Brewing in Nashville has something quite unique in their Hop Project. Every few weeks they take a basic wort and vary the hops: both in the type of hop and how one adds the hops… fresh hops, odd hops from all over the world, and, one hopes, smoked and other variations on hops in the future.

Here is my opinion: this is what brewing is all about.
Continue reading “Applauding Innovation: Hop Project”

Photo: Real Ale Reviews

Profiled by Ken Carman for Professorgoodales.net

Looking for the perfect beer, Christmas?

Being a beer geek always seeking more punishment for my palate, I was very surprised just how much I liked St. Petersburg Russian Imperial. I mean, it is English, and they do back off from the extremes newer American brewers go to. And this is now exception.

What a beautiful beer. I imagine this might be exactly what the Czars loved so much that they considered it their beer and started to brew it themselves. Sadly I have never had a Russian version that compared to most of the American and English versions.

St. Pete started with a huge, cascading head that was a dark tan pillow. I’d sleep on it any day. The nose, the only thing slightly off, was oddly chocolate. I expected more deep roast complexity and some fruit-like sense, though there was a not unexpected slight hint of coffee.

Mouthfeel: big malt, and low attentuation. A tad sweet in the background and the slightest hint of burnt.

There were hops, yes, but unlike American versions (some), way in the background and just a slight, perfectly balanced, bitter. Malt is the focus and it delivers big time with a multitude of roasty tastes from some dark chocolate-like flavor, to some coffee-like, and various malts. Little Black Patent, but it does seem to be there, way in the background. There’s also some smoke, or peated malt, sense that increases as it warms.

I imagine this to be exactly like many of the imports into Russia from oh so many years ago. If not: should have been. Wow!

I recommend this to anyone and especially to have on Christmas to warm one’s cheer. And at 7.7% you might even be able to have two, unlike the higher ABV American versions. I wouldn’t recommend driving though, not only for obvious reasons, but because you’ll want to savor this beauty.

From the BBC

13th-Century Belgian abbey famous for its brewery has been damaged by fire but the monks escaped unhurt and the vats survived intact.

The Trappist (Cistercian) monks were dining when fire broke out at the abbey at St Remy-Rochefort, famous for its Rochefort beer.

The building was evacuated and it took 70 firefighters to put out the blaze.

It seems the blaze began near a generator being used temporarily after problems with the power supply.
Rochefort Trappist beer Rochefort is famous for strong beers

Francois Bellot, mayor of Rochefort, said he was confident that it would be possible to resume beer production within a few days.
Continue reading “Fire damages Rochefort Trappist Beer Abbey in Belgium”

Squirrels after beer? (Courtesy amcgltd.com)

Written by Susan Morrison for living.scotsman.com

In September, the husband decided we should make our own beer for Christmas. I blame reruns of the Good Life. A pressure barrel was purchased, a kit procured and instructions were read. I’ll give him that. He reads instructions. I prefer instinct. My instinct usually being to avoid the situation in the first place.

The barrel sat in the dark like a frog with indigestion, burping and rumbling. This was fine until the frog developed incontinence. Suddenly the kitchen started to smell, well, actually like Edinburgh very early in the morning, with that beery scent in the air.

The barrel was leaking. Action was taken and the barrel was moved into the garden to drip. A small puddle formed.

And then the squirrels appeared.
Continue reading “Squiffy Squirrels Plague My Garden Since Home Brew Leak”

Written by Wendy Culverwell for Portland Business Journal

The sky’s the limit for craft brewers.

Mintel International, a Chicago-based market research firm, doesn’t come out and say that, but it might as well have based on the conclusion of a statistics-packed report titled “Craft beers bubble over in popularity,” released just in time for the new year.

Mintel counsels craft brewers to target untapped markets by reaching out to women, young adults and Hispanics.
Continue reading “Craft Brewers Should Target New Markets”

Written by Bill Dowd for drinkingny.wordpress.com

For our Albany/Saratoga area readers. Pictures courtesy Times Union and drinkingny.wordpress.com

ALBANY, NY — … The former Ballingers nightclub in downtown Albany is being redeveloped as a brew palace called Beer Land. A February opening is projected. The business is leasing the building, at Howard and Lodge streets, home for decades to the restaurant Ogden’s, from Douglas Ballinger.

Ballinger, who with his brothers has owned the New York City club and music venue Webster Hall for more than 20 years, bought the building in 2006 and handsomely renovated it over the course of a year. Ballingers was able to make go of it as a nightclub for three fitful years before closing for good in January 2010.
Continue reading “Beer Land Coming to State Capital”

Beer Here written by Glenn BurnSilver for the Fairbanks Daily News-Miner/minernews.com

FAIRBANKS – When the holiday season rolls around, so do specialty beers. Typically, these fall into two categories: Winter warmers and spiced beers. Both are excellent alone or at meals.

This edition of Beer Here examines holiday spice beers and makes food suggestions for each.

Spiced beers are brewed year round in Belgium but get special treatment during the holidays. One such beer is Tsjeeses Belgian Christmas Ale. While the label doesn’t give away the exact spices added, this cloudy (from residual yeast), golden brew has plenty going on.

It pours well with a strong head and lacing on the glass, which releases some floral qualities. Besides the pleasant yeastiness, there is a slight citrus aroma and flavor coupled with a maltly sweetness, sour fruit and clove-like spiciness. There are some phenol esters present as well — not surprising as the beer clocks in at 10 percent alcohol by volume — adding a warming affect.
Continue reading “Spiced and Flavorful Holiday Beers Perfect for Sipping or with Meals”

Written by Tom Becham

(Note: picture of beer in glass and interior courtesy beerrover.blogspot.com)

While I used to live in an absolute beer desert, things have been looking up for the last couple years in Ventura County, California. True, Ladyface Ale Companie is, technically, just across the county line in Los Angeles County in the city of Agoura, but it is only about 40 minutes away from my front door on a good traffic day.

Ladyface has only been open for about a year. That they participated in the 2010 Great American Beer Festival as a brewery while still being so new says that the brewing staff is either very experienced, or are newbies confident in their abilities. They have taken awards at the Los Angeles International Beer Festival, so the GABF may only be a matter of time. Either way, while their beers have not reached the level of greatness yet, I fully expect great things from them in the not-too-distant future.
Continue reading “Ladyface Ale Companie- Alehouse and Brasserie”

Written by Chris Spradley for Examiner.com

Ladyface Alehouse & Brasserie in Agoura Hills announced this week that they would be doubling their brewing production from 600 barrels to 1200 barrels in 2011.

They recently received three new 15-barrel tanks, one bright tank and two fermenters, to add to their six 7-barrel tanks, giving them the ability to meet the anticipated production.

“With the arrival of new brewing tanks, we’ll have the means to keep more of our regular ales on tap as well as brew special and seasonal ales”, said Brewmaster David Griffiths.
Continue reading “Ladyface Alehouse & Brasserie Announces Production Increase”