Professor Good Ales

Written by Beersage for beernews.org

North Yorkshire, England) – Samuel Smith Yorkshire Stingo, a beer of historic proportions, will ship to the U.S. through Merchant du Vin later this year. According to the back label pictured below, the beer is billed to have a rather interesting flavor profile: “fruit, raisin, treacle toffee, Christmas pudding and slight oaky flavours.” In part due to the extensive aging in oak casks for over a year, the beer has an ABV level of 8%. This would appear to make Yorkshire Stingo the second biggest (ABV-wise) commercial beer ever produced for the old brewery. It is brewed with a traditional method once popular in England using Yorkshire Squares. There is a full write-up for brewing history buffs at the Merchant du Vin site.

Label approvals also came through for Samuel Smith Organic Raspberry, Cherry, and Strawberry Fruit beers this week.

Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay and Music City Homebrewers, who has been interviewing professional brewers all over the east coast for over 10 years.

The Topic: Beer and Politics SUCK

Written by Ken Carman

I was immediately suspicious. Half awake; yet unable to sleep, I sat down at my Mac and checked out a link a friend sent me to Beervana. Here I found this headline…

“Legislature Proposes 200% Beer Tax Hike in Washington”

Of course putting Washington “State” in the headline might have been helpful for idiots whose reading skills go no further than headlines. But I’m willing to give the writer a break: writers can never solve all moron situations. Writers of all kinds of fiction and nonfiction know this to be true. More likely than a Bud, and “only Bud,” drinker will automatically sneer at good beer, some clown out there will claim that guy in Green Eggs and Ham always said he loved green eggs and ham. And if you contradict him he just might Sue… ss you. Another absurd example: someone out there will claim Green Eggs and Ham is a “clever” diatribe displaying hatred of the Irish (green beer) and Jews who don’t eat pork. And “only an ignorant moron doesn’t see that.”

I had at least one college professor as an English major who would test you on his own absurd interpretations of classic lit, and then flunk everyone in class for not automatically regurgitating and accepting as gospel his weird interpretations as fact. It was like arguing with those who have no doubt about the most absurd political conspiracy theories in human history.

I will start this rant by declaring I have come to loath beer mixed with politics. A few weeks ago I saw an otherwise pleasant pub crawl almost spoiled by someone who had one too few… I know, unusual, right? (Chuckle) …by getting in a Obama is a Socialist, Nazi, non-citizen argument with another reveler. The reveler, of course, has every right to any opinion he holds: no matter how nuts. But, due in large part to beer, he couldn’t even make his points quietly. He had to make sure the whole damn room knew.

Continue reading “Brew Biz: Werts and All”

Picture blow up/simulated caning and beer courtesy Wiki. Malaysian flag: flags of.net

(Sometimes it really is great to live in a more civilized country- Prof. GA)

KUALA LUMPUR, Apr. 1, 2010 (Reuters) — Malaysia has dropped a caning sentence imposed on a woman for drinking beer, a case that has raised concerns of intolerance in the mainly Muslim country. Shukarno Mutalib, the father of the 32-year-old woman, told Reuters he had received a letter from Islamic authorities indicating the caning has been replaced by another penalty, but few details had been given.

Want to read more? Click…

HERE

Written by Ben Bourgeois for LSU Student Media and houmatoday.com

With his hitch in the United States Navy at an end, Kirk Coco saw the need to help his native city of New Orleans recover from the aftermath of Hurricane Katrina.

When the devastating hurricane swarmed the Gulf Coast in 2005, Coco decided to return home and start a business that would stimulate the city’s economy. But the business he decided to start was one with no current example in New Orleans – a microbrewery.

“Well I moved back after Katrina because I wanted to start a business and create jobs,” said Coco, a New Orleans native. “Brewing was not even close to the front of my mind at the time.”

Want to read more? Click…

HERE

The original profile on this can be found HERE– Prof. GA

Image courtesy flickr.com

Style: Stout
Part of the 30 anniversary series at Sierra Nevada

By Ken Carman

You may remember I just profiled this beer. I had never had it on tap. This weekend my good friend, beer buddy and broaster of chicken extraordinaire, Drew Patterson, took me to Sergio’s World Beers in Louisville as I was traveling northward to perform in southern Ohio. After tasting it I E-mailed the Professor this update.

I was amazed at how the darker; almost brooding, more “Extra” than Extra Stout, or perhaps black patent-ish malt sense, that made me claim it was not a Stout for all, mellowed on tap. Not unexpected, but pleasing none the less. The only thing better would have been to have it on nitro or… better yet: hand pulled. My advise; if you can, get it on tap.

As far as Sergios goes, expect an article on it in the future: maybe the next few weeks if I do get a chance to stop by this month. After this month expect to hear more about brewpubs and brew activities in the great northeast. Having been to many multi-tap bars and restaurants, I promise you this Sergios is special and deserves more than this brief mention.

Sergio’s World Beers
1605 Story Ave.
Louisville, KY 40206 ·
Parking: 1553 Frankfort Ave.
Phone: (502) 618-BEER (2337)

“In IPA lore, less isn’t more! Want a hoppy day? You could get Six Hop IPA.”

Image courtesy beernews.org

Not the most hoppy IPA ever, but delightful: and Scribe means “IPA: American.” NOT Imperial. Scribe’s tongue tingled. Cascade? Yes. Amarillo? Guess not, but the sense was there. Scribe would suggest altering the hopping schedule just to make this IPA unfold like a fine hop drama. They all kind of blend together, but very enjoyable.

Other net info says: Cascade, Cluster, Perle, Sterling, Willamette and Tettnanger… and they use roasted barley? How… STOUT… of them.

Bronze, like a burnished statue. Hop and caramel malt aroma. A Caramel-like/Munich malt feel fills the mouth. A bit earthy in aroma, as well as citrus. Taste follows aroma like a faithful puppy dog. But Whole hog is no dog amongst IPAs.

From the Stevens Point Brewery in Stevens Point, WI.

Barrels of lambic beer at Brewery Hanssen

Jay R. Brooks for the Bay Area News Group

(This is a general introduction to Lambics, as a style. For more in-depth, please read Tom Becham’s recent article for Professor Good Ales- Prof. GA)

March may have come in like a lion, but with any luck, it will go out like a lambic. Lambics are an unusual style of beer brewed exclusively in Belgium. This almost winelike beer is unlike any other kind of beer in the world — and they’re perfect for the unpredictable weather of April, which is cool and breezy one moment and blisteringly hot the next.

But lambics are not easy-drinking beers and they can be a challenge to most palates. Many people drink them for the first time and think they’ve gone bad. They are often sour and can smell like a barnyard. But they are also some of the most complex and interesting beers being made today. Taking the time to understand and appreciate them may not be easy, but will give you a lifetime of enjoyment. They’re just that good.
Continue reading “Brooks on Beer: Out like a Lambic”

San Diego Cornado bridge

Written by Tom Becham for professorgoodales.net

My wife and I recently made another short trip to San Diego – or as I call it, “a pilgrimage to Beer Mecca.” I am fortunate to have a spouse who is almost as appreciative of good craft beer as I am. This is all the more amazing when one realizes she was raised in a Coors-drinking household, and thus believed all beer to be equally vile until just a couple years ago.

The original purpose of this trip was to return to Port/Lost Abbey Brewery for the release of their Red Poppy Ale, a Flemish-style sour ale. Flemish sour is my wife’s favorite beer style, and Red Poppy is an uncompromising example, probably the best American-made sour, and laced with sour cherries. Indeed, Red Poppy is very reminiscent of Verhaege’s Echte Kriek. Red Poppy is a very small batch beer, and generally only available at the brewery door. If you like very acetic, shockingly sour beers, or are a fan of lambic-type beers (the real ones, not the sweet,syrupy, ersatz-lambics), you’ll love Red Poppy.
Continue reading “Pilgrimage to a Beer Mecca”

Southern Star Brewing
Conroe, Texas

Profile by Ken Carman

Remember what I wrote last time about trying to describe one drop in a rainstorm? Well, that is indeed de do a lot like trying to describe one beer at The Bluebonnet: competition in Texas. After all the judging, the tasting, the judging, the pub crawling and tasting again, taste buds don’t just go on overload: they hold up little signs and scream, “Stop, for criminy’s sake: can’t taste a ruddy thing!”

Do we listen? Hell, no.

One beer that stood out, in a good way, was Buried Hatchet Stout.

Let’s clear up a few misconceptions here, one promoted by the brewer. There is no “Strong Stout” category. Imperial? This didn’t seem to be that, although if the 8.5abv their site claims is accurate… it’s an incredible achievement. That is low Imperial Stout territory. Doesn’t seem that high at all. Like I just typed: an achievement. It may have just a tad too much chocolate malt, since the “dark” and the flavor of a true Dry or Foreign Stout is driven by roasted barley, and a Sweet Stout usually by lactose. Chocolate malt can make a stout a bit malt sweet. though this is so minor to still be quite marvelous. No Chocolate malt? Well, something else then. Hmmm…. site says “Brown malt.” That might explain it too. What, no roasted barley? That explains my style concerns I expressed right off the bat. Note to brewers: add roasted barley for “Stout” category, please. It could use at least a smidge for balance, Stout-wise; or a smidge more if your “roasted malt” actually was supposed to be “roasted barley.” “Roasted malt” means squat. It’s all “roasted” to a certain extent; if just to dry it out… a matter of how much and how it’s done.

Since it came straight from the can and my sample glass was far away I didn’t see the head or clarity. It seemed to pour just a little light on the dark side of a stout, but liquid in that close proximity to the lips isn’t the best way to judge such things. Mouthfeel? Light on the carbonation, a bit malty with a slight touch of hops: correct style from what I remember. In other words: not all that Cascade-y or other more American IPA-type hops. Perhaps a touch of the Fuggles? The site says “Saphir” hops, a noble-type. Seemed just a tad more Brit to me. Though not as “earthy,” that slight Fuggles citrus sense was there, which makes since since Fuggles and Cascades are related: like parent to more wildly citrusy son. Hatchet didn’t fill the mouth as much as it begged to be buried by an eager swallow. But the taste: refreshing, tingling, exciting. From the can I felt like I had been lying under the fermenter and someone opened it after all the yeast and gunk had been drained.

Not sure the style. Not quite a dry, not a sweet, foreign… hell, no. Imperial? I expect more from an Imperial, which most likely explains why they didn’t call it that. But quite the pleasing quaff no matter what.

Written by Kiran Aditham for mediabistro.com

Pardon our language for the duration of this post, but let’s begin it with an Upper Austrian village called Fucking, which is the inspiration for a new beer called Fucking Hell. Yes, the common English term for surprise and/or frustration is now a brand name thanks to a German firm which has been granted permission by the European Union’s Trade Marks and Designs Registration Office to brew beer and produce clothing under the name.

According to Spiegel Online, the EU’s trademarks authority seems to have no problem with Fucking Hell and rejected a complaint that it was “upsetting, accusatory and derogatory.” In a statement, the EU office says, “The word combination claimed contains no semantic indication that could refer to a certain person or group of persons. Nor does it incite a particular act. It cannot even be understood as an instruction that the reader should go to hell.” “Hell” in fact is a term for light ale in southern Germany and Austria, so see, it all makes sense.

Still, the mayor of Fucking isn’t too pleased with the notoriety that this beer, which is set to be released in August or September, is going to bring to his town that’s already had 12 or 13 signs stolen over the years. According to Radio Netherlands Worldwide, though, Fucking residents voted to keep the name recently despite the problems caused by tourists who just can’t help but take pics in front of the traffic sign on which the village’s name is printed.

Whatever the case, German marketing executives Stefan Fellenberg and Florian Krause, who own the rights to the brand name, could start a whole empire considering there are also Bavarian towns called Kissing, Petting and Pissing.