Category: Front Page

Crooked Stave Artisan Beer Project has struck up a partnership with a specialty importer in New York City that will allow the Denver brewery to sell its beers there while Crooked Stave will distribute some rare and unique beers in the Denver area.

The distributor, Brooklyn’s 12 Percent Imports, is focused on bringing a handful of boutique Belgian beers into the United States, but it also handles distribution in New York City for a limited number of small or unusual U.S. breweries.

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“This is an amazing wheat,” I remarked, sipping an unfiltered beer at Topeka’s local microbrewery.

“Well, we are in Kansas,” my drinking buddy replied.

How true.

In a state known for sunflowers and wheat crops, it became clear that the beer in my hand should be fresh, vibrant and special—it should be the color of thick sunlight playing across a wheat field.

At Blind Tiger Brewery & Restaurant in Topeka, Ks., three of the six flagship beers are wheat based. The Raw Wheat and the Country Seat Wheat use grain purchased from a local farmer in Berryton. When John Dean, co-owner of the brewery, buys wheat, he easily recognizes its quality.

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Researchers at Granada University in Spain have found that beer can help the body rehydrate better after a workout than water or Gatorade.

Professor Manuel Garzon also claimed the carbonation in beer helps to quench the thirst and that its carbohydrate content can help replace lost calories, The Telegraph reports.

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Memphis homebrewer and craft beer aficionado Charlie Patrick attended Saturday’s 16th anniversary party at the Flying Saucer. He tried 14 beers in all and filed this dispatch from the Downtown craft beer bar.

PGA NOTE: Yazoo’s collaboration Rufus is also a brew brought to you by Nashville’s King of the Sour: Brandon Jones, who posts at embracethefunk.com, and whose posts often appear here at Professor Goodales.

The Flying Saucer Memphis celebrated its 16th Anniversary in style this past Saturday. The concept was a tapping of sixteen special brews over sixteen hours. We went to check out the festivities. Here’s a rundown of the beers and our brief reviews. A special shout out, by the way, to our server, Sam, who helped us along the way.

Blackstone Tripel –

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Homebrewers are America’s beer saviors. After Prohibition killed the production of quality beer in America it was the trailblazers in the homebrewing movement that brought good beer back to the barren American wasteland.

The biggest names in good American beer today — Sierra Nevada, Brooklyn Brewery, Samuel Adams and Dogfish Head to name a few — were born out of the homebrewing movement.

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Profiles by Ken Carman for professorgoodales.net

Cascade/grapefruit nose in the bottle, but upon taste this is no American grapefruit bomb. There is definitely “other” in there: mix of spice and earthy hop. Nice firm bitter complimented by grapefruit nose. My guess: dry hop was one of those grapefruit-like varieties. Pinpoint bubble head with lots of foam too. Great clarity: deep gold.

93 at Rate beer, 84 at Beer Advocate: good but not REAL good. One reviewer claimed 144IBU. No way. I’ve had barely 100 IBU beers with more hop sense. Just a little fresh hop-like, which is why I think some think more hoppy than it is.

Says 9.2abv, but the slight harsh bitter of the hops that cling to the roof of the mouth. And the nice caramelization of the sweet alt that baklances nicely with the bitter, with some more dextrinous malts: if you’re looking for a nicely bittered balanced double IPA where the abv is somewhat hidden, and the overall sense of the hopping might be described as not “zest,” but “spicy orange,” this would be a great choice.

Here’s a link to the history of Napa Smith.

I gave it 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 “prefecto.”

Belgian 61-year-old master brewer Jean-Pierre Van Roy adds hops to a brew kettle at the traditional Cantillon brewery in Brussels.

Photo by Francois Lenoir / Reuters
As a beer writer, I often find myself preaching the word about craft beer to people who don’t want to hear it. There are a lot of Bud Light fans and people who’d rather sip a zinfandel, even in the craft beer capital of the world, Portland, Ore., where I live. So when a homebrewer friend recently decided to visit my husband and me from Tennessee, I was excited to spend time with a kindred spirit, someone with whom I could share my favorite brews without having to make a hard sell. The first brewery I took him to was Hopworks Urban Brewery, where I ordered us a pitcher of the Velvet English session beer.

After a few sips, I noticed that he had pushed away his glass. “I’m sorry, guys,” he said when he noticed our puzzled expressions. “This is just way too hoppy for me.”

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A brewery in Bolivia has come up with a way to get buzzed in more ways than one: coca beer.

Combining the thirst-quenching capability of beer with the stimulating effect of the Andean nation’s coca leaf, Ch’ama is a coca and barley-based alcoholic drink that brewers claim helps locals and visitors cope with Bolivia’s notorious high altitude (close to 12,00 ft).

“As good Germans we love beer,” said Hamburg native Malina, according to The New York Daily News. “There are many types in Germany, but this coca beer is good because here in La Paz it helps us handle altitude sickness.”