Professor Good Ales

Written by Danner Kline for www.bhamweekly.com

(Photo by John Setzler. For further editions of the regional series, please check Birmingham Weekly)

I’m in the middle of a series of columns highlighting different regions of American craft beer, but I like to take a break from series like that.

This time of year I hear a lot people insisting on drinking dark beer. Sometimes winter seasonal beers specifically intended by brewmasters to be enjoyed in cold weather are spurned if not sufficiently dark. I don’t really agree with this obsession with beer color, but if you can’t beat ‘em, join ‘em. So here’s an overview of “dark beer” for people who insist on such things at this time of year.
Continue reading “Getting to Know Your Dark Beer”

Maybe those zombies at the Winchester just longed for a true British pint?

(Note: beer prices in GB are also going up due to a tax increase, so this may be advantageous to pub folks -The Prof.)

From the Associated Press

LONDON — Britain is calling time on more than 300 years of history, by relaxing rules on pub glass sizes.

Pubs will soon be able to serve a smaller beer, holding about 400 milliliters – a measure popular in some parts of Australia where it is known as a schooner.

Science Minister David Willetts said Tuesday that centuries old rules governing the sale of alcohol are being relaxed in response to health concerns and following demands from businesses to sell sizes better suited to modern waistlines and wallets.

The British pint – a 568 milliliter pour – has been the standard size for beer or cider since it was introduced in 1698. Bars are currently permitted to serve beer only as a pint, or as a third or a half of that measure.
Continue reading “Don’t Fancy a Pint? UK Introduces New Beer Size”

This brew is an India Pale Ale by style, but that is where the similarity to most IPAs ends. Each consecutive batch of Hop Project is brewed with a different blend of spicy, aromatic hops, never using the same blend twice. It’s a Hophead’s dream come true! Check the bottled on date and our blog to decode what specific hop varieties we used in that batch.- From Yazoo’s web site.

Written by Ken Carman

When I asked the Professor about the possibility that all writers here might be able to offer some occasional “applause” for innovation, he readily agreed.

Well, “readily” after I begged, pleaded, did all kinds of unmentionable things for him.

I’m joking. But we are hoping that Scribe, Tom Becham and other writers occasionally featured here will help. Feel free to offer your own “applause.” Perhaps even a boo or a hiss? Hmm… perhaps another new feature here at PGA?

Let’s start with Yazoos Hop project…

I know of no other brewery who does this. Every craft brewer of any worth now has at least one IPA. Or IIPA, smoked IPA, Cascadian/Dark IPA and various spins off of that motif. I applaud the attention hop lovers have been given. But Yazoo Brewing in Nashville has something quite unique in their Hop Project. Every few weeks they take a basic wort and vary the hops: both in the type of hop and how one adds the hops… fresh hops, odd hops from all over the world, and, one hopes, smoked and other variations on hops in the future.

Here is my opinion: this is what brewing is all about.
Continue reading “Applauding Innovation: Hop Project”

Photo: Real Ale Reviews

Profiled by Ken Carman for Professorgoodales.net

Looking for the perfect beer, Christmas?

Being a beer geek always seeking more punishment for my palate, I was very surprised just how much I liked St. Petersburg Russian Imperial. I mean, it is English, and they do back off from the extremes newer American brewers go to. And this is now exception.

What a beautiful beer. I imagine this might be exactly what the Czars loved so much that they considered it their beer and started to brew it themselves. Sadly I have never had a Russian version that compared to most of the American and English versions.

St. Pete started with a huge, cascading head that was a dark tan pillow. I’d sleep on it any day. The nose, the only thing slightly off, was oddly chocolate. I expected more deep roast complexity and some fruit-like sense, though there was a not unexpected slight hint of coffee.

Mouthfeel: big malt, and low attentuation. A tad sweet in the background and the slightest hint of burnt.

There were hops, yes, but unlike American versions (some), way in the background and just a slight, perfectly balanced, bitter. Malt is the focus and it delivers big time with a multitude of roasty tastes from some dark chocolate-like flavor, to some coffee-like, and various malts. Little Black Patent, but it does seem to be there, way in the background. There’s also some smoke, or peated malt, sense that increases as it warms.

I imagine this to be exactly like many of the imports into Russia from oh so many years ago. If not: should have been. Wow!

I recommend this to anyone and especially to have on Christmas to warm one’s cheer. And at 7.7% you might even be able to have two, unlike the higher ABV American versions. I wouldn’t recommend driving though, not only for obvious reasons, but because you’ll want to savor this beauty.

From the BBC

13th-Century Belgian abbey famous for its brewery has been damaged by fire but the monks escaped unhurt and the vats survived intact.

The Trappist (Cistercian) monks were dining when fire broke out at the abbey at St Remy-Rochefort, famous for its Rochefort beer.

The building was evacuated and it took 70 firefighters to put out the blaze.

It seems the blaze began near a generator being used temporarily after problems with the power supply.
Rochefort Trappist beer Rochefort is famous for strong beers

Francois Bellot, mayor of Rochefort, said he was confident that it would be possible to resume beer production within a few days.
Continue reading “Fire damages Rochefort Trappist Beer Abbey in Belgium”

Squirrels after beer? (Courtesy amcgltd.com)

Written by Susan Morrison for living.scotsman.com

In September, the husband decided we should make our own beer for Christmas. I blame reruns of the Good Life. A pressure barrel was purchased, a kit procured and instructions were read. I’ll give him that. He reads instructions. I prefer instinct. My instinct usually being to avoid the situation in the first place.

The barrel sat in the dark like a frog with indigestion, burping and rumbling. This was fine until the frog developed incontinence. Suddenly the kitchen started to smell, well, actually like Edinburgh very early in the morning, with that beery scent in the air.

The barrel was leaking. Action was taken and the barrel was moved into the garden to drip. A small puddle formed.

And then the squirrels appeared.
Continue reading “Squiffy Squirrels Plague My Garden Since Home Brew Leak”

Written by Wendy Culverwell for Portland Business Journal

The sky’s the limit for craft brewers.

Mintel International, a Chicago-based market research firm, doesn’t come out and say that, but it might as well have based on the conclusion of a statistics-packed report titled “Craft beers bubble over in popularity,” released just in time for the new year.

Mintel counsels craft brewers to target untapped markets by reaching out to women, young adults and Hispanics.
Continue reading “Craft Brewers Should Target New Markets”

Written by Bill Dowd for drinkingny.wordpress.com

For our Albany/Saratoga area readers. Pictures courtesy Times Union and drinkingny.wordpress.com

ALBANY, NY — … The former Ballingers nightclub in downtown Albany is being redeveloped as a brew palace called Beer Land. A February opening is projected. The business is leasing the building, at Howard and Lodge streets, home for decades to the restaurant Ogden’s, from Douglas Ballinger.

Ballinger, who with his brothers has owned the New York City club and music venue Webster Hall for more than 20 years, bought the building in 2006 and handsomely renovated it over the course of a year. Ballingers was able to make go of it as a nightclub for three fitful years before closing for good in January 2010.
Continue reading “Beer Land Coming to State Capital”

Beer Here written by Glenn BurnSilver for the Fairbanks Daily News-Miner/minernews.com

FAIRBANKS – When the holiday season rolls around, so do specialty beers. Typically, these fall into two categories: Winter warmers and spiced beers. Both are excellent alone or at meals.

This edition of Beer Here examines holiday spice beers and makes food suggestions for each.

Spiced beers are brewed year round in Belgium but get special treatment during the holidays. One such beer is Tsjeeses Belgian Christmas Ale. While the label doesn’t give away the exact spices added, this cloudy (from residual yeast), golden brew has plenty going on.

It pours well with a strong head and lacing on the glass, which releases some floral qualities. Besides the pleasant yeastiness, there is a slight citrus aroma and flavor coupled with a maltly sweetness, sour fruit and clove-like spiciness. There are some phenol esters present as well — not surprising as the beer clocks in at 10 percent alcohol by volume — adding a warming affect.
Continue reading “Spiced and Flavorful Holiday Beers Perfect for Sipping or with Meals”