Beer Profile: Ithaca’s 18

Ithacablack18

Profiled by Maria Devan

Beer-Profile3Cheers you all! I have done a few chores today but whoop dee doo it’s Saturday; The Day of the Dark and I have Ithaca Beers Anniversary 18 to celebrate. This beer is a Baltic Porter and the now old bjcp said that this style represents the idea of the imperial porter. To many that means that there is a difference between stout and porter when the abv gets above a certain point. 8%. It uses a variety of malts and is very complex. This style is “influenced by the russian imperial stout” and is “full bodied smooth and has a well aged alcohol warmth.”

Ithaca Beer Anniversary 18

This beer pours like liquid velvet. In fact when I first saw it I thought of red velvet. The colors are stunning and rich. Browns, chestnut with it’s red highlight. A moment of red velvet color can be observed in this beer. It also appears to be black, pitch black. Outstanding.

The nose is roasty but also has lots of earth. The vienna malt seems to give it a silken sweetness. Coffee and vanilla. Light cocoa and a smoky quality that is so earthy it smells almost sweet. You might miss it if you don’t give the nose a chance to open up. Cherry fruit in the background. That is from the special B and the kiln smoked cherry wood malt.

Robust flavor on a silken carpet. Roasty earthy malt. Sharp well defined flavors but not harshness and nothing burnt or astringent. Cherry and dark fruit. Wood does not overtake the nose or the palate but it does provide a lighter bearing. As though this dark portrait is being painted with a lightness deep inside. It has a delicate crispness overall that I find expert and outstanding. The smoke adds depth and fullness without adding the flavor of meat. I am amazed at the soft enveloping fullness. Hops show up at the very end to finish with a light herbal sweetness and a perfect bitterness. They come just a little bit forward at the very end but not so much that you would call it hoppy. This is impeccably balanced. There is no roughness it lingers long and dries out lovely.

Congratulations Ithaca on your Anniversary 18! Stunning!

4.5

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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 and is a great beer writer. That’s Maria in the middle. The other two are not, but they are lucky to have her as a friend.

Craft Beer Gift Ideas for the Last-Minute Holiday Shopper

Written by Franz Hofer

With the popularity of craft beer at an all-time high this holiday season, it’s no surprise that all manner of purveyors have stepped up to offer you an array of beer-related wares. Need yet another item to add to your wish list? Still wondering what to buy for the craft beer imbiber in your life? Tempest’s annual holiday wish list has you covered with more holiday gift ideas than you can shake a tankard at. No beer-scented soap, though. (Just the thing you need when you wake up with a holiday hangover: a shower with beer-scented soap.)Drinktanks-Beer-Growler-with-Keg-Cap-Teal

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Tempest at Two Years: Raising My Tankard to You

Written by Franz Hofer for A Tempest in a Tankard

IMG_5171The Chistkindl markets tucked into Vienna’s squares large and small foretell snowflakes and frosty windowpanes. The fragrance of the town has become decidedly seasonal. Cinnamon and clove announcing mulled wine (Glühwein) mingle with the sweet brown sugar aromas of roasted and spiced almonds (gebrannte Mandeln) and the smoky-woodsy notes of roasted chestnuts (heisse Maroni). The leaves on the trees have long since flown south, and the seasoned imbibers have left the beer garden for the warmth and Gemütlichkeit of the pub or Beisl, some of them warming themselves up with that granddaddy of malty seasonal beers, the Doppelbock.

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Female Brewers Share What They Love About Beer

Among the dozens of craft breweries around Wisconsin, women run the show in only three of them.

Jamie Baertsch has been brewmaster at Wisconsin Dells Brewing since 2005. She discovered her passion while studying biology in college.

“I didn’t drink beer and didn’t know anything about it. But we had bioreactions class, and I don’t know how they wrote up the course syllabus, that the dean didn’t know what we were doing, but all we did was make beer in the class. And I was good at it. I was doing tricks with my yeast, so instead of getting a nut brown that would be like 6 percent, I was turning it into imperial porters with nine percent, and the teachers were like, ‘wow, and you could be a brewer!’ I was like,’that’s a job option?!'” says Baertsch.

Allyson Rolph has three years under her belt as head brewer at the Thirsty Pagan, a brewpub in Superior. She began as a homebrewer.

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Of Whisky Casks and Doppelbocks: The New Wave of German Brewing

Written by Franz Hofer for A Tempest in a Tankard

It was only a matter of time until a new generation of German brewers started heeding the siren call of hops, spice, and everything nice, even as they continue to craft their beers within the relative confines of the 500-year-old Reinheitsgebot (Beer Purity Laws).

David Hertl is one such representative of this new wave of brewers leavening tradition with innovation. The resident beer sommelier at Bamberg’s main craft beer emporium, Hertl also happens to be a young brewer who hails from a family of Franconian winemakers.IMG_5084

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What are the historic success and failure rates of breweries?

We find out the success behind Abnormal Beer company is pretty normal after all.

I quote a close friend: “Craft brewers must have a license to print money.” It was a statement uttered shortly after informing said friend about Cincinnati’s Fifty West Brewing’s $1.5 million expansion, which includes volleyball courts and a cycling business. It seems like every week we announce an exotic expansion or a how-is-that-even-possible success story — from the posh, new pub/restaurant/music venue/brewery that the folks at SLO Brew are building (replete with rentable lofts) to SweetWater Brewing’s announcement that it’s looking for not just one, but TWO new breweries to expand westward.

Sometimes, to the public, it must certainly appear that craft brewers are riding an unstoppable beer train of success (totally different from this snowpiercer), but is that perception a reality?

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In New York, Good Times Flow for Craft Brewers

At Rushing Duck Brewing Co., a microbrewery in New York’s Orange County, owners used to pour free samples of beer, because state law prohibited charging customers for a pint at breweries’ tasting rooms.

“We were getting about 200 people per weekend in, and from a keg perspective, that is 2½ full kegs we were going through for free,” said brewery co-owner Nikki Cavanaugh.

But in December 2014, with a new state law taking effect, the brewery began selling pints for the first time. “It increased our revenue drastically,” said Ms. Cavanaugh, 29 years old, who in 2012 founded the brewery about 60 miles north of New York City with her husband, Dan Hitchcock.

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New way to make yeast hybrids may inspire new brews, biofuels

Photo: Glass of beer being poured from tap

About 500 years ago, the accidental natural hybridization of Saccharomyces cerevisiae, the yeast responsible for things like ale, wine and bread, and a distant yeast cousin gave rise to lager beer.

Today, cold-brewed lager is the world’s most consumed alcoholic beverage, fueling an industry with annual sales of more than $250 billion.

The first lagers depended on the serendipitous cross of Saccharomyces species as evolutionarily diverse as humans and chickens. The result, however, yielded a product of enormous economic value, demonstrating the latent potential of interspecies yeast hybrids. In nature, the odds of a similar hybridization event are, conservatively, one in a billion.

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