Category: Beer

Profiled by Maria Devan

Pours clear orange with a dollop of tan foam that fell well to a nice layer on top that lasted and showed clinging spots of lace. 11 on the srm chart.

Nose is softly bready with a slight richness. Hop spice is shy. Crisp floral background. Smells like grasses and bread. As though you have just laid out a picnic blanket in the autumn sun. Hay.

Hearty and round. Hop is softness only, no real flavor. Crisp. Light little bubbles, light bitterness. As it finishes, it’s hop pepper and spice on a bed of hay. I love how German lagers let you glimpse the hops full presence by leaving only a bit of them in a clean finish. Malt is smooth and graceful and always leading. It’s amazing how it does that so quietly while these hops shine so modestly. Clean lager, robust but not sweet. It has a fullness to the finish that is complimented by the bubble and the soft hop presence.

The model for the style. Cheers to Ayinger!

4.5

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.”

_____________________________________Beer HERE

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Maria 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.

 I was about to head off to help judge the first year of the Syracuse Homebrew Competition; my last “gig” had been Plattsburgh’s competition, when a brainstorm arrived on my mental doorstep like a craft beer fanatic at a new brewery occuring in a former dry county. Or “parish.” No need in leaving out my Cajun friends, eh? PARISH… the thought!
 Over the years I’ve noted occasional low entry levels at some competitions. This year’s Plattsburgh (first year) comp had 27, Salt City’s slightly over 100, Music City has been down a little from time to time. I thought my own competition in Old Forge, NY; which predictably was on the upswing, was severely down at one drop off point due, at least in part, to a Facebook snafu. Also a site problem where the entry limit was reached when it really hadn’t been clogged the filter screen on my entry “mash tun.” And then we have the inability to contact the manager at one drop off point so fermentation couldn’t even start there. All these things can happen, especially when trying to help manage a competition long distance.
 What to do, what to do? Continue reading “A Beer Judge’s Diary: BRAINSTORM!”

 Like an out of balance beer, I admit I’m more than a tad unbalanced when it comes to remembering names. Faces? Yup. Names? I have a bottomless pit of forgetfulness. I judged at the NYS State Fair Competition when Salt City ran it. Been to a few meetings. But living in Nashville, and even though I’m in the Adirondacks 2½ months out of the year, it’s a bit embarrassing when so many say “Hi, Ken!” and I have to fudge my way through the conversations.
 So last Saturday, September 17th, I arrived at the Polish Home on Park Ave, ready for the inevitable forgetfulness. It was still fun, and a well run competition. Having seen how Salt City ran the Fair competition; despite snafus they had no control over, I knew they’d do an incredible job.
 Of course, my friend Brent Blanchard running it, along with Peter Woodworth, always helps. Upon entering I joked, “What, we’re only judging POLISH beers?” (Ironic, my first experience judging the new, 2015, BJCP style: Piwo Grodziskie, a traditional; Polish brew, was with Salt City at the Fair. Continue reading “A Beer Judge’s Diary: Salt City Home Brew Competition”

Profiled by Maria Devan

Cheers everyone. This is my first sahti. Sahti is an old Finnish style of beer that is traditionally made with juniper berries and no hops to boil. It can range form 7 to 11 percent and the word farmhouse is used in descriptions. However, it is far from the saison or what you think of as a farmhouse ale in flavor although it was brewed in two strengths the weaker of which was given to the village workers. Also served at harvest or festival time I thought this would be a nice beer to try now.

It’s a gusher. It’s clear copper colored, like a dark honey brown with no head and a few surviving bubbles to rise. Nose is spicy and has an undertone of caramel or nuts. Juniper smells sharp and there is a touch of sour quality. Malt is rich and spicy with rye. The nose has a delicate balance between earth and sky. The perfume from the juniper is not at all hop like and the malt shows hints of nectar like honey.

The drink has a woody quality from the juniper that is very light and almost nutty. The drink is pleasant and very hearty. Lots of spice and the sharp flavor of the juniper made soft by malt. Rye is crisp and the little touch of sour quality to the mouthfeel is welcome in the finish against these richer flavors. Mine has lost much carbonation and would have been much lighter with a few more bubbles. It finishes a bit heavy and with some syrupy sweetness. It’s a sipper because of the abv which is 7% but also because of the flavors which are earthy and mellow.

4

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.”

___________________________________Beer HERE

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Maria 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.

Profiled by Maria Devan

Rockin’ the night life, haunting with the ghosts and hootin’ with the night owls.

Spaten Oktoberfest. I have been waiting while you all have been drinking this beer.

Color is perfect copper. Khaki head that lasts well. Vibrant hues . Nose is rich bread, mellow depth. A bit toasty. Spicy hop without extravagance. Dry herbal, peppery floral. No off scents.

Drinks hearty with a touch of spice to finish it moderately dry. Biscuity breaddy smooth and with a toastiness that is dry and hearty with flavor like the crust on brown bread or soda bread. Melanoidin character marries earthy softness from hops. herbal is a sweet coolness. See how the hops are also a part of the mouthfeel. Balanced bitterness leaves you with a mild tingle. The bjcp describes the malt in this style as soft, elegant and complex.

It is 5.9 percent and that is the reason it’s a “fest” beer. There is a bit of strength. The richness from malt balances the little extra alcohol. Let’s say in matters of taste 5.2% is a good strength for a lager beer. That LITTLE bit of alcohol. .6 allows for a bigger malt with a little bit of sweet nature to it. That is melanoidin character and it is soft and elegant.

Cheers!

4

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.”

___________________________________Beer HERE

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Maria 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.

Profiled by Maria Devan

Here we go! Green Flash Sea to Sea Lager. The can is dated best by 12/18/2016. I bought it a while ago and it’s been ogled. It’s past what many lager fans believe is the end of it’s shelf life and I bought it because it was in a can and because I actually believe in the freshness date on it as far as the lager in cans is concerned and in general because of the style of hopping. Low to moderate hops. This is a zwickel lager made with German pilsner malt, Hallertau Mittlefruh and Czech Saaz hops. They say a notable yeast so maybe that means a house strain not necessarily theirs?

Off topic a bit, in my beer world the grocery has just changed everything about the beer section. There is a new distributor I hear. There are more selections that resemble the selections you find in the bottle shop. The mainstays are still there but the way it’s organized is different. Now it is alphabetical instead of geographical region. It seems like there is more beer, but is there really? They have two huge palates taking up space where there used to be shelves full of beer. That’s not actually more beer but there do seem to be all kinds of new choices. The imports section is the same. Didn’t change at all and I want some of that Spaten oktoberfest. Let me tell you how that influences my buying habits as I think of it later, in other non related threads.

OK . . .

Soft nose. Breaddy with a nice toasty brown bread crust. Sweet herb from hop. Cool. Earth and mild sulfur and spice. A bit of malt richness. A little sweetness.

Taste follows the nose. Breaddy. Soft hop with a low presence on the palate but it is striking. Saaz are sweet leafy herb, the Hallertau are spicy earthy and floral. Crisp bubble, clean, no diacetyl, faint dms. Delicate flavors but a hearty mouthfeel.

Lightly hazy, pale golden yellow undertone. Bubbly soapy head, creamy on top. Excellent presentation. Lace is clinging.

I drank it pretty fast and I could go for another. As far as hops fading, these are not that faded from their low to moderate presence and the features that make the noble hop distinct are alive and well. Good clean bitterness lasts and takes the flavors away to leave the bread or the malt. This was an exemplary beer. No fruity esters, that hint of sulfur makes it appealing and authentic to me and opens the palate at the end so it goes well with food. No fruity hop flavors except for the characteristic light lemon. It should only be in the finish and not all over the palate. Brewers used to say the lager takes too much time, too much space and is not a good investment on the shelf either. I think it is. I think lasts longer than you think as compared to an IPA that has to be drunk today or else AND you can drink a lot of it, a surprising whole lot of it!

The lager is an extreme beer. Happy New Beer Sunday!

4

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.”

___________________________________Beer HERE

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Maria 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.