Author: Professor Good Ales

Mythical poster at The LTS Good for What Ales You Beer Journal. Loves good beer. Hates same old, same old. Muses that Bud and Miller might as well be brewed in urinals. Drinks lagers too, if they are complex and interesting.
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Singlecut buying upstate brewery, expanding availability


Fermentation tanks at Shmaltz Brewing Company in Clifton Park, about 20 miles north of Albany, in 2013

Astoria, Queens-based Singlecut Beersmiths has purchased Shmaltz’s brewery in Clifton Park north of Albany, greatly expanding the capacity of the five and a half year old brand. The brewery will roll out several beers year-round out of the Clifton Park facility, allowing their Queens facility to brew a wider selection of beers, including the traditional lagers that were to be the primary focus of Singlecut when it first opened.

Singlecut had been in the market for a second facility outside of New York for a while. Their Astoria brewery has been at maximum capacity for two and a half years. In 2017, it was purchased outright by Singlecut, so it was clear they would keep their roots planted in New York City. But that operation comes at a cost: a capacity that prevented the brewery from scaling up, which often kept beer hard to find in the markets where they’ve expanded and at a high cost for consumers. Expanding capacity will help reduce case limits Singlecut had on accounts in markets like Connecticut, Pennsylvania, and upstate New York. Plus, the new facility will allow for economies of scale, Singlecut GM Dan Bronson told us, and would result in significant cost reductions for beer brewed in Clifton Park. The MSRP for a 4-pack of 18-Watt IPA will be $12.99.

Want to read more? Please click… HERE

 

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Beer Profile: Vermillion Barleywine

Courtesy MyBeerCollectibles

Reviewed by Ken Carman

I love a good barleywine. Unfortunately this isn’t one.

The alcohol is harsh. I understand the abv can be quite high, but the first trick is always not harsh. The second is of minor concern: not too dark. This is probably “OK,” though perhaps a tad too. The carbonation is light: expected and not a problem. It finishes neither sweet nor dry. A firm bitter but that is minor in the balance.

The aroma is caramel, mostly. No hops. The mouthfeel is a tad slick; again not a big problem.

The head is quick and fades fast: mostly pillow. The color is light brown.

Overall I would say not that drinkable due to harshness, even somewhat hotness, of alcohol. This dominates even above obvious crystal-like caramel. It is also a tad one dimensional, but with less hotness this might be better. Fixing that would go a long way to making this a great barleywine. One expects high abv. But not harshness that dominates. Yes: barreled. But the barrel dominates so much it hurts the barleywine.

3.99 at BA.
3.9 at untapped.
94/81 at RB

Sorry. I disagree. I have to give it a 3.0, one of the lowest ratings I’ve ever given here at the Professor.

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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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Five Things I Learned About AB-InBev While Reading Barrel-Aged Stout and Selling Out


Here’s something that I know is true of myself, and I assume is probably true of a lot of other beer writers: We don’t necessarily read a lot of physical books about beer these days.

Oh, perhaps we did once upon a time. I certainly read beer books voraciously in the late 2000’s, devouring information (as it existed at the time) about beer styles, beer history, homebrewing (thanks, Charlie Papazian!), beer science and the occasional forays into beer politics and economics. But once you become really invested in a subject like beer, or embedded in some niche within the brewery landscape itself, new beer books tend to lose their allure—especially books in the “here’s what’s going on in beer right now” vein. Why? Because for one, they’re likely to be out of date by the time they even reach publication. The more the pace of change within craft beer accelerates, the shorter the shelf life is of those books.

Want to read more? please click…

HERE

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The Difference Between Sour and Wild Ale


Sour and Wild Ales have become increasingly popular, both within The Beer Connoisseur community and without. While they have substantial differences, many beer drinkers use the terms “sour” and “wild” interchangeably, which does a disservice to each! We will delve into their areas of common ground, differences in flavor and other aspects that set them apart, and how production and fermentation processes yield distinct finished beers.

Want to read more? Please click… HERE

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Beer Profile: Wiseacre’s Migration of the Taco Raptor

Profiled by Ken Carman


I had to take a leap on this one. It is really enjoyable, HOWEVER there’s a strong pepper sense. I found nothing that indicated Jasmine Rice would give a pepper sense, or Hallertau Blanc hops. Now Hallertau hops are described as “spicy:” non specific. Also if you’re looking for a pilsner, lager, sense, forget it. This is more ale-like.

But it’s so damn good!

The pepper sense seems to fit perfectly, and quite intentional. This would make a great Belgian Pale or Saison in THAT sense, though the fruity hops would be inappropriate. Perhaps a Belgian IPA, though that kind of bitter is missing. Experimental?

Finishes somewhat dry. The balance is perfect: pepper, malt, fruit.

But I can’t know for sure it’s not intentional and part of the profile of Jasmine Rice, or Blanc, or…

Otherwise the aroma is very passion fruit, with orange/lemon undertones. Just a little caramel to a very firm malt base that seems more pale than pils.

The head holds long and is an off white foam. The color is a hazy gold that can barely be seen through. That may be chill haze, especially since it was quickly cooled down in a freezer.

The body is low side of medium and the fruit lingers. It’s a hint carbonic and well carbonated: medium range, but the carbonation does not hold well in solution. Drink quickly if you have to have a more firm carbonation sense.

I have no choice. Yes, the pepper would normally knock it off more points than I am giving, but the quality, the tastiness, simply can’t be ignored. But I can’t go above 4 which I would have if I knew for sure it was appropriate.

Where the name comes from, who knows. Taco???

BA 3.8/RB Untappd total 187, Uniques 171, Monthly 27

4.0

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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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Beer Profile: Saranac’s Blueberry Blonde

Profiled by Ken Carman

Very white head with frothy foam and small bubbles. Holds a long time. Slight haze in a very yellow quaff. Slight bubble rise in the quaff.

The aroma is the light sense of walking past a field of blueberries. Way behind that pale malt. No off fermentation sensed. No hops sensed. Smells slightly sweet, fruit sweetness not sugar or anything else.

The balance is slightly towards the malt. Finishes slightly dry. The malt has a hint of cracker to it, no caramel. The blueberry is almost an afterthought, and I sense some skin: pectin-like. Not enough to be problematic, just enough to set it aside from other Blondes.

Courtesy beersudsforum.com

Carbonation is tad low and has a carbonic tang to it. It makes the body: high side of light, seem low side moderate. No astringency.

Let me be honest here. I’ve had some of the classics of the style according to BJCP 2015, like Kona Big Wave, and I am not a fan. There’s not a hell of a lot to it. However that doesn’t matter. This is well made and has enough of a distinct difference to make it a worthy quaff for those who do care for the style. I would order a pint and move on, but for those who like the style this is immensely quaffable. It’s also lawnmower-ish, though I never recommend mowing laws and drinking.

If you like the style you’ll love this.

3.4BA… most reviews first page positive, rest no explanation. RB 21/39 style… what happened there? “Faint vomit?” Someone got a bad bottle. Also got sense many didn’t know the style.

4.4

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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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Episode 66 – Flash Frozen Homebrew

Denny Conn during a more musical moment.
SCIENCE TIME!

Sit back and relax, it’s getting frosty in here! On this episode of the podcast, we breakdown the results of our Cryo/T-90 experiment. And since the results were so “weird” – we brought in some extra help in the form of some of the IGORs who helped with the podcast including Brad Macleod, Eric Pierce and Miguel Loza Brown. Together we talk what went right (and sometimes what went wrong with the brew days) and what we all thought of the Cryo beers (including some numbers courtesy of White Labs).

Want to read more? Please click…

HERE

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Addressing the Question: Are Kids Welcome in Breweries?


It was early on a snowy Sunday afternoon at Modist Brewing Co. in Minneapolis, Minnesota. A historic winter storm had dumped 20 inches onto the city, clearing out grocery stores and closing some businesses. The roads were passable, however, so while flurries blew around outside, inside the brewery things were hopping.

Among the clinking of glasses and adult conversation, a bulldog and a terrier-mix sniffed introductions to each other while along the street-facing windows, a few toddlers were sitting in a circle playing with blocks and a ball. The place had a jovial mood as parents, happy to be released from the confines of the house, sipped on pastry stouts and lagers, and kids explored new terrain.

Want to read more? Please click…

HERE

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Beer Profile: Westbrook’s Mexican Cake Imperial Stout

Profiled by Ken Carman

I love it when a beer’s name evokes memories that stimulate the palate. This one does but…
Where’s the cake?

Aroma: Sweet chocolate, hint molasses, aroma. No hops. Great complex malt bill with some focus on a dark chocolate sense.

Appearance: black as all hell. Head big but fades into nothing. What there was pure foam. Head that fadedc fast is damn near as dark as the quaff. More brown than black.

Flavor: dark chocolate, very sweet, finishes tad dry to medium. The balance is towards the malt: deep, dark, delicious. Slightest bitter, no hop flavor.

Mouthfeel: light side of heavy, malt with some bitter lingers on the roof of the palate. Dark chocolate hangs the heaviest on the palate.

Overall: Where’s the cake? This mostly tastes like a great RIS with maybe a hint of cake like sweetness, at best. The balance is malt specific and the bitter does balance it well, but it should at least softly say, “Mexican cake!” I do think there’s just a hint astringency lingering in the background as if I’m eating baker’s chocolate in otherwise an excellent RIS.

I admit it is incredibly enticing, quite good. But the Mexican cake I have had is actually fairly delicate. RIS and delicate are not synonyms. Felt like I was chewing on baker’s chocolate is the worst aspect.

4.4 BA.
100% RB.

3.9

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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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From the Bottle Collection: Carling Dark Beer


 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.

 I’m sure this came from the 60s, at best the very early 70s. Back then, on the east coast, “exotic” qualified mostly as beer like this. Forget anything that would eventually qualify as craft. The closest was probably Anchor, but that was west coast. When we got Coors a lot of folks thought it a “special treat.” In upstate NY you had to go far west or Canada. We chose Canada in 74 and had Guinness Foreign Extra: the one they just brought into the country a few years ago. Then there was Prior Double Dark out of Pennsylvania which, from what I remember, was probably closest to a London Brown, though it may have been a lager.
 Of course I have no way of reviewing something I had almost 50 years ago. I would think it probably would qualify as an International Dark these days: adjunct lager with some food coloring, a few more complex malts at best and not highly hopped. Similar to Shaeffer Dark, Miller Dark, Pabst Dark, Utica Club Dark. It probably wasn’t the best one, either that or all that available. I think we used to drink a lot of Pabst and Shaeffer. Continue reading “From the Bottle Collection: Carling Dark Beer”