Category: Front Page

Kachelofen at Hopf in Miesbach

Written by Franz Hofer for A Tempest in a Tankard

It was the early 1990s. I had only recently discovered what German beer was all about, and was doing my level best to try as many of them as possible. Occasionally, my friends and I would find our way past the cheap student pubs and happen upon a traditional establishment. Those moments always had something of a magical quality about them. I couldn’t help but notice heavy-beamed ceilings here, a few antlers there, and happy imbibers everywhere. Aside from the happy imbibers, I’d never seen anything quite like this in my hometown of Vancouver.

Back then it was more of a sense of enchantment with my surroundings, and perhaps the vaguest desire to know more about them. But my true fascination with the Wirtshaus is of more recent vintage, dating back to the time when I arrived in Vienna a decade ago to begin a stint at the Wien Museum. Once my Wien Museum colleagues found out that I was into beer, they started inviting me out for drinks at places called Wirtshäuser. These modest establishments were culinary institutions in Vienna, they told me.

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    A casual review of one of Utica area’s newer breweries..

    Ken Carman is a BJCP judge; homebrewer since 1979, club member at Salt City Homebrewers in Syracuse, NY. Former member of Escambia Bay Brewers, Clarksville Carboys and Music City Homebrewers. Ken has been writing on beer-related topics, and interviewing professional brewers all over the east coast, for well over 30 years.

    I know I haven’t written for quite a while, and I apologize. Living now in the Adirondacks, and no longer on the road like I was for 30 years and almost 10 months a year, well, I just don’t have all the breweries to write about.
    Except a small local brewery in Old Forge, to get to breweries we are about 70 miles away. And, of course, driving that kind of distance after sampling has its issues. With Grow I was lucky: they come up here for festivals like Snofest.
    This will be just an introduction. Perhaps I’ll write more; sometimes I like to provide a detailed perspective from a BJCP beer judge as if I were doing a scoresheet: one on each might I judge.
    Before this, IMO, the best top notch breweries within 100 miles were Woodland in Marcy, NY (just north of Utica) and Buried Acorn in Syracuse. It’s not that the others are “bad.” Some are quite good. Just not as remarkable, in comparison. Or that inventive, in comparison.
    Whether barreled, or some new take on older styles, the brews here edge out most of the others.
    Like ale yeast Grow is rising to the top. If nothing else is mentioned, I dare not skip their barrel aged barleywines. Like their other brews balance is superb. As Certified BJCP judges Millie and I can vouch for the fact that barrel aged beer can suffer from, “Damn, I think I’m just chewing on wood” syndrome. (Not an official term, I made it up.) Another syndrome, when the barrel previously had brandy, whiskey, whatever, in it I would call that the “Damn, if I just wanted to drink whiskey I would have BOUGHT whiskey” syndrome. (Yup, made it up again.) Continue reading “Brew Biz Werts and All: Grow Brewing”

Written by Franz Hofer for A Tempest in a Tankard

My Kind of Beer
Around this time last year I penned a series that began with an account of my tastes in beer, followed by an exploration of the kinds of beers I like. The series ended with a list of twenty-five beers that had caught my attention over the previous year.

The latter post resonated particularly well (people seem to love lists), so I’m back this year with a selection of beers worth seeking out in 2025. Since 2024 was a busy year for travel for me, I’m spotlighting fifty beers this year. You might also want to pair this list with the one I wrote last year. That’ll give you an additional twenty-five beers for your beer hunting adventures.

A Few Notes
Selection: As with last year, I confine my selection to beers I drank during the previous year. I returned to some places I hadn’t visited in decades, and visited some cities and regions for the first time. You’ll see beers from the Allgäu (a region that straddles Bavaria and Baden-Württemberg), Heidelberg, Karlsruhe, northern Germany (Lübeck, Stralsund, Berlin), and also Central Germany (Goslar, Göttingen). You’ll also see plenty of beers from Belgium, which I visited for the first time since the pandemic. What you won’t see are many beers from North America. That’s not a commentary on all the fine beers that surround me here.

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Back in January I sat down with All About Beer Podcast hosts Don Tse and Em Sauter to talk about beer travel with co-guest Chris O’Leary of Brew York. The timing was fitting: I had just arrived back in Oklahoma after a 24-hour journey from Vienna and an autumn’s worth of beer travel in Europe. Over the course of the hour, we talked about what makes beer travel special, and what kinds of experiences make beer travel worth the cost and effort. You can listen to that podcast here.

Whenever I get asked to appear on podcasts, but there’s always plenty that gets left out due to time constraints. More often than not, my prep notes just collect dust in folders strewn about. But in this case, those remainders give me the opportunity to do two things:

Share some tips on planning your beer travels.
Introduce you to my new side gig I started up last year, Beerscapes Beer Travel, which works with folks to create custom beer travel itineraries in Europe.
Before we get into those travel tips, it’s worth taking a moment to talk about why I love beer travel, and why you probably would as well. I’ll also outline three different modes of beer travel as a means of introducing Beerscapes Beer Travel.

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Written by Franz Hofer for A Tempest in a Tankardmarshlands of Murnau as the train trundled along the Loisach valley. As we dipped into the basin that cradles Oberammergau, the sun emerged in full splendour, illuminating the tusk-shaped Kofel that towers over the valley.

Oberammergau is everything you’d imagine a Bavarian alpine village to be. Chalets with carved balconies and flower boxes. A church steeple in the center of town. And mountains all around. Ettal is Oberammergau’s opposite number to the south, and home to a majestic monastery.

For the imbibingly inclined among us, there are breweries and Wirtshäuser in both villages. And for those who like wandering, both places are close enough to each other that you can traverse the distance on foot in a matter of hours.

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If I’ve said it once, I’ve said it a thousand times: You can never have too much Munich in your life.

But what about those times you really do need a break from the big city? Maybe some meadows dotted with cows, Alpine scenery, pristine lakes, or all three?

Last week I posted on my Facebook page about breweries, beer halls, and beer gardens in Munich on the assumption that folks arriving soon for Oktoberfest might want to see a bit more of the city. This week I’m extending the geographical reach to encompass places along the S-Bahn lines and local trains that branch out from Munich, this time on the assumption that you might want to escape the hustle and bustle of Munich for an afternoon in the countryside.

What follows is an introduction to just shy of ten beer spots to visit once you’ve imbibed the charms of Munich, all within thirty minutes to an hour and change from Munich via public transport or regional train.

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Written by Franz Hofer for a Tempest in a Tankard

Cantillon with its cobwebbed rafters sheltering rows of barrels. The cheerfully riotous Delirium Café. Moeder Lambic with its rare beers. The Morte Subite, elegantly attired in art nouveau. You could spend days or even weeks in Brussels without coming close to exhausting your possibilities for memorable beer experiences. One of my faves is the quirky — and, for English speakers, devilishly difficult-to-pronounce — Poechenellekelder.

Master of Puppets
A one-time puppet theater, Poechenellekelder hides out in plain view across from one of the most famous statues in the world. The café does get its share of tourists, many of whom sun themselves on the large terrace that spills out in the direction of Manneken Pis, but it’s not nearly as touristy as Delirium Café on the other side of the Grand Place.

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In looking through past posts in The Pour Fool, I was astonished to find that the last time I did a post about Echoes Brewing, of tiny Poulsbo, Washington, was 2021. December 27th or 2021, in fact. At the time, Echoes was pretty much brand new and brand new breweries, as a rule, take some time to get cranked up. But around here – here being the greater Seattle area – that crank-up period has been sharply abbreviated by the fact of brewers with a TON of experience being the owners of brand new breweries. Adam Robbings, a wonky and gifted home-brewer, opened Reuben’s Brews in 2012 and it took off like a scared antelope into a level of brewing skill rarely seen, well, anywhere. Colin Lenfesty, a veteran brewer at several places around the area, opened Holy Mountain Brewing and spawned jaw-dropping ales from Day One.

It happens…but not very often.

But when J Mark Hood, brewmaster at the now-defunct Sound Brewery, Washington’s first and best specialists in Belgian-style ales, lost Sound after a client placed a mammoth order of an Imperial Stout and then stiffed him, he found new owners among his own client base and moved just across the street, into an old auto shop building. Nobody who had ever tried Sound beers was surprised when Echoes just, basically, kept right on producing at the same level. Washington’s truly iconic Belgian Abbey-style ale, Monk’s Indiscretion, was born at Sound and adopted by Echoes…but it grew up a bit in transition. The reason: Mark finally had back all the time he used to put into being Sound’s administrator and got back to brewing. His ideas evolved. His skills had already evolved when Echoes first opened. And in the years since, I contend and will continue to say, Echoes Brewing – right now, not someday down the road – is one of the best and most significant breweries in the Pacific Northwest.

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A VISIT LONG OVERDUE
The stars finally aligned with bus schedules, opening times, weather, and my schedule for a trip out to the illustrious Brauerei Zehender, brewers of the highly regarded Mönchsambacher Lagerbier. I arrived an hour early, so I turned the outing into a short beer hike, because why not?

Up into the wooded hills I went to drink in the cool air of the forest, then wandered back down into the radiant heat of the valley. I arrived at Brauerei Zehender shortly after it opened its doors at 3:00 p.m. to a terrace already filling up with locals quaffing mugs of the house tipple.

A STERLING REPUTATION
Mönchsambacher Lagerbier’s reputation precedes it. Aficionados of Franconian beer speak about it in reverential tones. The beer has even found a following among Berlin’s craft beer devotees, with Mönchsambacher Lagerbier a fixture at Muted Horn in Neukölln and Biererei in Kreuzberg.

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Written by Franz Hofer for A Tempest in a Tankard

The sun was already low in the autumn sky as I finished up my beer at the legendary Waldwirtschaft (WaWi) and headed north toward the equally legendary Gutshof Menterschwaige. I’d been to the WaWi several times over the years, but hadn’t yet made it to the Menterschwaige on the other side of the Isar River. The weather doesn’t always cooperate with the best laid beer garden plans. But today was the day.

The short walk from the WaWi to the Menterschwaige takes you down a path toward the foot bridge spanning the Isar, and then up to a wooded trail along the embankment high above the Isar. It’s this kind of walk that gives you a sense of how the topography of the Isar Valley favoured the sinking of beer cellars from Munich all the way up to Bad Tölz at the foot of the Alps. The cellars no longer store beer, but the stands of trees still cast their shade over the cellars for those of us who enjoy the respite of the beer garden.

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