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A Midsummer Night’s Dream (Your Saturday 6-Pack, Vol.5): Saison

StillwaterArtisinal - cellardoor_crop2Said Theseus to Philostrate: “Stir up the Athenian youth to merriments. / Awake the pert and nimble spirits of mirth.”

And said a more contemporary Jane to Dick: “Get thee hither and fire up that damn lawnmower, for it has been more than a fortnight since you’ve put your sickle to a blade of grass!”

Back by popular demand, and just in time for the dog days of summer, Your Saturday Six-Pack. Let us raise a few glasses of suitable ale in honour of those days that occasion dreamy hallucinations. Bring on something crisp, dry, effervescent, fruity, and spicy!

Saison it is.

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Beer Talk With Jason Pellett of Orpheus Brewing

 

Pellett discusses his love for sour beers and what the future may hold for Orpheus.

Orpheus Brewing was born of two beers that brewmaster Jason Pellett concocted in his early days as a home brewer. Those beers, Lyric Ale and Atalanta are now two of Orpheus Brewing’s best-loved products and are regular fixtures on taps and shelves throughout Georgia. Eater spoke recently with Jason about life as a brewer, the allure of sour beer, and what the hold future holds for Orpheus Brewing.

Tell us a little bit about your background and how you became interested in beer.

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Bill Would Give USPS Permission to Ship Alcoholic Beverages

  • Bipartisan legislation expected to be introduced this week, called the USPS Shipping Equity Act, would lift a federal ban that prevents the United States Postal Service from shipping beer, wine, and liquor. The ban has been in effect since 1909, a decade before Prohibition was officially added to the Constitution.
  • This is not a blanket repeal, however, as USPS would not be able to ship alcoholic beverages to all states. The bill “would not override or repeal any state law that regulates or outright disallows the shipping of alcohol; it would simply permit the USPS to ship within state-set guidelines, which vary dramatically from state-to-state,” Brewbound reported.
  • The recipient of the alcohol shipment cannot resell or use the shipped products for other commercial purposes, per the bill’s stipulations.

 

 

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Maria Devan with an Ithaca Brewing Update

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Written by Maria Devan

Ithaca Beer has just released their country pumpkin! For me what makes a good pumpkin ale is the lightness of the beer based on abv. There are heavier pumpkin beers like Weyerbacher’s imperial pumpkin and lighter ones like Ithaca beer’s country pumpkin. Diacetyl is allowed in the pumpkin ale and it’s presence is the source of great debate and compunction between lover’s of this particular ale. As for me . . . I don’t mind it . . . in the right amount . . . in this style beer. Ithaca uses magnum hops and those are floral. For me it’s the cinnamon and spices that have to be light in this beer as well. If I remember right, last year Ithaca had a bright taste of ginger on a dry pie crust, with the nutmeg dominant not cinnamon , and a good taste of actual pumpkin although they used puree. Yep, they do again.

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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.

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Cleveland’s First Cider House Opens Tonight in Lakewood

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Since 2010, Richard Read has been brewing his English-style ciders in Westlake and selling them at area bars, restaurants and retail outlets all over town. Starting tonight, he’ll be sliding them across his very own bar, Griffin Cider House, which will be Cleveland’s first bar dedicated to serving hard ciders.

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Apricots, Lactobacillus, and Hops

Love the orange color the apricot added!As fun as it is to talk about being inspired by astrophysics, architecture, travel, and art (Nathan’s dry hopped tripel inspired by Gauguin’s painting of Tahiti) the best beer ideas usually come from drinking delicious beers! The flavor concept for this batch came from a homebrewed Citra apricot sour saison that a fan (thanks Aaron!) sent me last year.

I’ve combined fruity hops and actual fruit a few times (e.g., grapefruit, Cascade, and Chinook, papaya and Citra) but never in a sour beer. With so much being added to the aroma, I didn’t want to waste the time it takes to achieve a perfectly-balanced subtly-funky mixed-fermentation sour. So I opted for a quick souring method (went on tap less than two months after brew day).

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Brew Biz: Werts and All

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The Topic: Our Long, Yet Short, Summer Craft Beer Adventure

Written by Ken Carman

Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay, Clarksville Carboys and Music City Homebrewers, who has been writing on beer-related topics, and interviewing professional brewers all over the east coast, for over 15 years.


 Having been on the road most of my life now, summers alone seem perpetual behind the wheel time. I don’t mind. I started driving when I got my first car at about 13 on private roads. I love driving, but everything has its limits.
 This July is no exception: I had to drive to Millie’s family reunion in Rehoboth Beach, Delaware, and then return to Nashville just to hook up a trailer, drive to our place in Beaver River, NY, then go on tour in New England.
Quetzalcoatl_telleriano  Of course Rehoboth area being home to Dogfish we had hoped to get a short interview, but they were too busy this week. So I opted for some light hearted version of a diary, which means to actually be “light hearted” I had to contact an Aztec spirit and had him rip the still beating heart out of my chest, shave off a few ounces, then reinsert.
 The operation went well, except now my tongue slithers in and out rapidly imitating one of their Gods, a serpent: Quetzalcoatl.
 Yes, I’m joking.
 Not being satisfied with a just some measly 700 plus mile drive we went to Asheville to check out the much recommended Wicked Weed. Continue reading “Brew Biz: Werts and All”