Author: Professor Good Ales

Ready for an adventure in beer tasting? Two chances! August 21st and September 4th: 2010

How do I get to Beaver River for the FREE beer tastings???

Important: for further information call Ken at 315 376 6625 or Millie at 615 255 4848. For reservoir transportation/reservations/accommodations: 315 376 6200 and speak with Ginger or Scott, or 315 376 7035 and speak with George.

There are NO roads to Beaver River. But you CAN get there for this year’s free beer tastings hosted by two BJCP judges. Millie and Ken Carman’s 6th annual beer tastings are scheduled for August 21st and September 4th: both at 2pm. A special warm invite to the Saratoga Throughbrews this year, with the hope by next year we can have a competition and a homebrew demonstration in the Old Forge/Beaver River area. All those 21 and older are welcome.

How do I get there?

Route 28 to Eagle Bay, NY. Take the Big Moose Road all the way until it turns into dirt. When you reach a “T” in the road, take a right. Stop at BIG lake.

But NOW what do I do?

At Beaver River Station the adventure is getting there. Imagine yourself of a River Boat floating 7 miles down a scenic reservoir, or riding a barge, or traveling by railcar…
You can take the barge (The only way to drive into Beaver River… 315 376 6200), meet the River Boat (same number) or call ahead for a boat taxi.  (There are two boat taxis: use the same number or call George at 315 376 7035, who also has  a railcar that can pick you up in Big Moose.)

What Kind of Beer?

Stouts, Porters, Barley Wines, Fruit Beer, Wheat, Weird Beer of ALL Kinds, Homebrew and maybe even some wine and some Peycer. (Find out at the tasting!) Ken and Millie gather beer from all over the country all year long.

Just get there by 2!

Where do I stay?

Accommodations are available at Noridgewock (315 376 6200) or The Beaver River Hotel (315 376 3010) And Millie and Ken have limited free room for members of Saratoga Thoroughbrews (315 376 6625 or 615 255 4848)

The free tasting on the 21st will be at Norridgewock, the tasting on September 4th will be in front of the hotel.

Don’t forget… 2pm. August 21st, 2010 and September 21st 2010

This year’s tastings are sponsored by Professor Good Ales and hosted by Millie and Ken Carman, Beaver River Hotel and Norridgewock. Thanks in advance for another successful year!

(Only in British Columbia… pity!)

Written by Debra Black for thestar.com

A 9,000 year old beer made of rice, honey and hawthorn may give a whole new meaning to cracking open a cold one.

The beer, called Chateau Jiahu, will come July be on sale in British Columbia and depending on sales perhaps sometimes soon in the rest of Canada.

Chateau Jiahu has its roots in a village in Hunan province in northern China. A molecular archeologist Patrick McGovern from the University of Pennsylvania found chemical traces of a 9,000 year old beer on some pottery in a dig in the Neolithic village of Jiahu. The beer was made of a blend of rice, honey and hawthorn berries.
Continue reading “9,000 year old beer recreated”

Written by Evan Benn for interact.stltoday.com

New Belgium Brewing in Fort Collins, Colo., — makers of Fat Tire Amber Ale, Ranger IPA and other craft brews — is bringing its Clips of Faith Beer & Film Tour to St. Louis’ Soulard Market Park on June 25.
Continue reading “Amateur beer films will screen at Soulard Market this month”

Ken Grossman (rear) & Charlie Papazian (front) mesmerized by swirling wort on its way to
becoming second in Sierra Nevada’s 30th Anniversary beer series, Charlie, Fred & Ken’s Imperial Helles Bock. Photo courtesy Sierra Nevada Brewing Co.

Written by Charlie Papazian for Examiner.com

Stylistically speaking, the just released Collaborative Sierra Nevada 30th Anniversary Beer is different.  Pioneer and original homebrew guru Fred Eckhardt, from Portland, Oregon, Ken Grossman, founder and president of the 30 year old Sierra Nevada Brewing Company, the brewers at Sierra Nevada and myself collaborated to decide what we would brew that represented the pioneering beer spirits each of us have been involved in. Continue reading “Charlie, Fred and Ken’s Imperial Helles Bock released by Sierra Nevada”

Image courtesy beerhistory.com

Biero’s concept “beervault”: The vaults allow bottled beer to be transferred into pressure and temperature-controlled tubes that act like kegs to keep beer fresh.

Written by James Smith for theage.com.au

MANY proud fathers hold a ceremonial wetting of their newborn’s head; few do so with beer that costs $160 a stubby.

But when Mik Halse celebrated the arrival of son Oliver earlier this month, he saw it as an opportunity to treat his friends to two bottles from Scottish brewery BrewDog: Tactical Nuclear Penguin and Sink the Bismarck. As the former and current world-record holders for strongest beer made to date (32 per cent and 41 per cent respectively), they cost $150 and $160 a bottle.
Continue reading “At $160 a bottle, it’s beer, but not as you know it”

…The Revenge of the Fruit in Fruit Beers.

Written by Eric Rogers for howtodothings.com

Owning a dog is a richly rewarding experience that improves the quality of one’s life in many fun ways. Dogs are tried and true companions… they encourage us to spend more time outdoors getting sun and exercise… they sleep at the foot of the bed, providing warmth on chilly winter nights… and if properly trained, they can be the best bartender you’ll never have to pay.  In fact, you can train your dog to do lots of cool tricks; once he’s mastered getting his master a beer, you can learn how to train your dog in basic obedience and other fun tricks with the excellent Dove Creswell’s Dog Training Online.

That’s right, YOU can train your pooch to fetch beers from your refrigerator in just a few easy steps. So whether you’re watching the big game, taking the edge off a busy day, or simply attempting to enter the Guinness Book of Records as “World’s Biggest Couch Potato”, Man’s Best Friend can help ensure you never have to move a muscle to keep the suds flowing: Continue reading “How To Get Your Dog to Fetch Beer”

Image courtesy noglutenrequired.blogspot.com

Said the French Revolution executioner to his next victim: Washington Irving’s horsemen: “Head, what head?” Flat with just a slight fizz to the tongue.

This is about as boring an ale as one can get, though the base tastes like it would be good: carbonated. A light straw. Clear, Kind of weak urine-y in color. The only aroma is a light ale yeast sense: obviously English.

This is an all sorgham beer: no barley, no wheat. Light ale base: probably pale-like. Remember: no pale malt or any other malt would use. Hops? “We don’t need many stinkin hops!” Oh yes you do. There may be some in the background, but not enough to mention.

Scribe is all in favor of innovation. YOS understands that some wish to drink beer but can’t do gluten. He also has had many fine beers from St. Peter’s and loves the old fashioned oval bottles. But as for the rest of beer community: why the %$#@! bother? At least add some hop intrigue.They don’t have gluten, do they? If so, there have been other bittering/flavoring agents used over the history of brewing that could be added to make it less bland. Otherwise ZZZZZZZZZZZZzzzzzzzzzzzzzzzzzz………………… what was Scribe writing about?

“Yawn.” Scribe knows for a fact: you can do better than this, St. Peter. Otherwise give up your position at the gate on this one. Tis not heavenly at’ tall.