Category: Beer and Spirits

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SPECIAL BEERS FOR SPECIAL HOLIDAY OCCASIONS, PART 1: UTOPIAS

 

If you are still looking for a special gift for a special beer loving someone for the holidays (or just want to treat yourself), consider an “extreme beer” gift.

 

And the most extreme and most special is the new 2015 release of Samuel Adams Utopias. The latest in a thirty-year journey of founder Jim Koch to redefine what beer can be, Utopias really challenges all conceptions of what beer can be.

 

Utopias has been released roughly every two years since 2002. The recipe has been tweaked and the alcohol level has inched up to the point where the 2015 edition – only the ninth batch ever – cocks in at 28% ABV!

 

It may not taste like any beer you have had before but it’s still brewed with hops and malts using traditional methods. Utopias begins with two-row Caramel 60 and Munich malts and Hallertau Mittelfrueh, Spalt Spalter, and Tettnang Tettnanger hops (finishes with 25 IBUs). It is fermented using two proprietary Samuel Adams yeast strains (including one traditionally used for Champagne). Added maple syrup provides the needed sugar to bump up the alcohol. But that is where normalcy ends.

 

Utopias benefits from special treatment. Sort of a Sherry-style solera system blends small batches with previous vintages going back as far as 1992. Also, the brewers employed a finishing process involving blending beer finished in a variety of barrels, a process adding complexity to the final beer. A lot of craft beers these days are aged in wood barrels but Utopias takes this to extremes. It undergoes a blending process combining batches aged in barrels previously home to Port, Cognac, Armagnac, Carcavelos (an obscure Portuguese fortified wine), and Buffalo Trace Distillery bourbon.

 

So, how does all this taste? First, newcomers to the brew will be surprised to find it is not carbonated. Also unusual for beer, Samuel Adams recommends Utopias be sipped and savored like you would a Cognac: a two-ounce pour at room temperature in a snifter.

 

The amazing thing about Utopias is it is so complex with so many influences new elements show themselves each time it is poured. Look for aromas of caramel, maple toffee, cocoa, raisin, molasses, dates, nuts, butterscotch, and even vanilla, ginger, cinnamon, tobacco and light smoke – and of course brandy, bourbon, Sherry, and Port from the barrel aging! As you drink it don’t be surprised to taste many of the same elements layered in your mouth, which will impress with luscious smoothness and a viscous intensity quality.

 

Naturally, Utopias is packaged in unique 24-ounce ceramic bottles fashioned to look like a traditional copper brew kettle. It is sealed with a basic crown cap but also a resealable screw cap. That combined with the high alcohol and lack of carbonation allow Utopias to be enjoyed over long period.

 

Here’s the one catch, though: that 24-ounce bottle retails at $200. This will prove an obstacle, as most will not be able to overcome. Heck, most of us would be unwilling to spend that much even on a great wine or Scotch. But, if you have the money or can get together with some friends on a bottle or even find it somewhere by the glass, it will be an experience I doubt you’ll regret.

 

NOTE: Featured image for this post is courtesy of Wikipedia. Please donate to this valuable source.

 

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SAMUEL ADAMS FALL AND WINTER SEASONALS HELP SET THE HOLIDAY SPIRIT

We’re well into fall and quickly approaching the holiday season. And brewers have been releasing their seasonal and holiday brews at a brisk pace. This post focuses on a bevy of recent releases from Samuel Adams. From ales to porters, to stouts to lagers, there is no shortage of fermented malts and hops (many brewed with various herbs, spices and other special ingredients) to satisfy your beer hungers. Happy holidays!

 

FALL AND WINTER SEASONALS:

 

Pumpkin Batch (5.6% ABV, 26 IBUs)

 

This is a Belgian saison-style pale ale brewed with pumpkin and cinnamon, ginger, allspice and nutmeg spices. This comes through clearly in the aroma of a classic pumpkin spice pie. It tastes very spicy with nice light touch of bitterness from the East Kent Goldings and Fuggles hops.

 

 

 

 

Harvest Pumpkin Ale (5.7% ABV, 14 IBU)

 

 

Want more pumpkin?! With this one, malty aromas and flavors (Samuel Adams two-row malt blend, Caramel 60, Special B and a smoke malt) are more prominent blending nicely with the pumpkin and classic pumpkin pie spices – clove, cinnamon, ginger, allspice, and nutmeg. A rich pumpkin pie taste compliments a mildly fruity beer that ends with a very spicy finish. I don’t pick up the East Kent Goldings and Fuggles hops but they likely are what lifts this to excellence.

 

 

White Christmas (5.8% ABV, 8 IBUs)

 

A Belgian white ale brewed with cinnamon (instead of the traditional coriander), nutmeg, and orange peel, Spalt Spalter Noble hops barely show among the malt and wheat. But the spice mix adds a nice complexity as a sense of dried fruit emerges.

 

WINTER CLASSICS:


Winter Lager (5.6% ABV, 22 IBUs)

Heavy on the malt, with modest hopiness, this has a much darker color than I expected from a lager (but then the company’s press material describes it as a wheat bock). Brewed with orange peel, ginger, and cinnamon, the nose is malty with spicy herb notes. The palate follows a creamy head with citrus, spicy herb, malty notes, and a slightly peppery finish.

 

 

Old Fezziwig Ale (5.9% ABV, 25 IBUs 

 

Spicy & bold, this festive ale is bursting with the flavors of the season. With a full body and spice it’ll help those long winter nights pass more quickly. The rich malt character (from Samuel Adams two-row pale malt blend, Munich 10, and chocolate malt) creates notes of sweet toffee, caramel, & roasty chocolate while spices like cinnamon, ginger and orange peel dance on the tongue (thank you Hallertau Mittelfrueh, and Tettnang Tettnanger hops) bringing with them the celebratory spirit of the season (and a nice touch of anise).

 

 

 

Holiday Porter (5.8% ABV, 40 IBUs)

 

Deep, rich and roasted, this festive porter balances a smooth malty sweetness (accented by flaked oats) with an earthy hoppiness (East Kent Goldings, Fuggles, Spalt Spalter varieties). Nicely roasted with a firm impact, it is ideal as a winter warmer.


Chocolate Bock (5.8% ABV, 11 IBUs)

 

Smooth, rich, and dark with the robust flavor and creamy texture of chocolate.  This subtly sweet brew is slowly aged on a bed of Proprietary blend of cocoa nibs from Ghana, Ecuador, and Madagascar, imparting flavors of chocolate, honey, and vanilla. Lager Tettnang Tettnanger, Spalt Spalter hops; Samuel Adams two-row pale malt blend, Caramel 60, and Munich 10

 

Sparkling Ale (4.8% ABV, 20 IBUs)

 

I found the Sparkling Ale – a style unfamiliar to me (the press material says it is the brewers’ take on a rare historic Scottish style – to be a pleasant surprise. I didn’t expect the effusive effervescent that accompanied the light hoppy character of the Hallertau Mittelfrueh, Tettnang Tettnanger, and Spalt Spalter Noble hops with pale and a slightly tart quality (most likely rom the acidulated malts). Tightly beaded bubbles contribute to the dry finish.

 

 

LIMITED RELEASE:

 

Hoppy Red (5.7% ABV, 44 IBUs)

True to its name and specs, this one presented a nice balance of citrusy hops and caramelized malts. A slightly resinous, piney character provided a firm impact on the, while cherry and creamy malt lead to a crisp finish.

 

 

 

 

 

SMALL BATCH:

 

Honey Queen “Braggot”  (7.5% ABV, 10 IBUs)

This one is really a unique concoction from the Samuel Adams brewers. It is essentially a mix blend of mead (honey wine) and ale, a style known as a “Braggot” harkening back to medieval times (something like 12th century). It apparently is even mentioned in the works of Chaucer! This one uses a combination of Orange Blossom, Clover and Alfalfa honeys. And that honey is quite prominent, as is a spicy complexity from East Kent Goldings, Strisselspalt and Aramis hops. and to create this unique Braggot.  I even pick up a floral note from the added chamomile and a pleasantly sour note from the acidulated malts.

 

 

 

Fat Jack Double Pumpkin Ale (8.5 ABV 25 IBU)

 

With more than 28 pounds of pumpkin per barrel, accented with more of those East Kent Golding and Fuggles hops and smoked malts, this selection from the Small Batch catalogue shows intense classic pumpkin pie spices like cinnamon, nutmeg and allspice. In the nose, a nice balance of pumpkin, spice and cream precede flavors of roasted and smoked malts, with hints of molasses and caramel; all delivered with a smooth mouth feel.

 

 

 

Merrymaker Gingerbread Stout (9.0% ABV, 25 IBUs)

 

Another holiday seasonal “ale brewed with spices,” a rich, roasted stout character is accented with cinnamon, clove, nutmeg and ginger. These intense aromas are lifted by citrusy East Kent Golding and Fuggles hops. For me, the mouth shows more of the roasted and coffee notes while the spices recede to the background and are welcomed with a cherry-like finish. An ideal winter warmer.

 

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DENVER WELCOMES GABF 2015 AMID DIVERGENT TRENDS IN BEER INDUSTRY

Last month the Great American Beer Festival opened in Denver for the 34th year in a row and it was bigger than ever. According to the Brewers Association, which is the organizer of the event, the GABF offered 90,000 additional square feet in the tasting hall and allowed 60,000 attendees (20% more than last year) to sample over 3,800 beers (9% more) from 750 breweries (6% more) from all over the country.

Medals were awarded in 92 beer categories (2% more) by 242 judges (2 more) from 15 countries (50% more). Winners were chosen from 6,647 competition entries (21% more) from 1,552 breweries (19% more) from all 50 states and Washington, D.C.

But the festival proceeded amid divergent trends in the industry in ownership of breweries. According to Brewers Association Economist, Bart Watson, the exponential growth in craft brewers shows no sign of stopping, with nearly two openings a day. He added, “Most of the new entrants continue to be small and local, operating in neighborhoods or towns. What it means to be a brewery is shifting, back toward an era when breweries were largely local, and operated as a neighborhood bar or restaurant.”1

In another Brewers Association press release Watson asserted, “Industry growth is occurring in all regions and stemming from a mix of sources including various retail settings and a variety of unique brewery business models.” American craft beer production volume increased 16 percent during the first half of 2015 to 12.2 million barrels, up from 10.6 million barrels during the first half of 2014.

And there are well over 1000 more breweries in various stages of planning. He even predicts, “(I)t is likely that later in 2015, or early in 2016, there will be more active breweries in the United States than at any point in our nation’s history [surpassing the high point of 4,131 in 1873].”2

But there also is a growing trend toward mergers, buyouts and consolidations in the industry that many craft beer advocates find disturbing. If you’ve followed beer industry news over the last few years or just do a web search, you will see what I mean. Just to name a few:

  • The Craft Brew Alliance formed in 2008 with the merger of Widmer Brothers, Redhook and Kona Brewing and nearly one-third ownership by AB InBev.
  • In recent years, AB InBev has bought into Goose Island, Blue Point, 10 Barrel, Elysian Brewing and just last month, Golden Road Brewing.
  • Belgian Brewer Duvel Moortgat owns Brewery Ommegang and bought into Boulevard two years ago and just this summer Firestone Walker.
  • Just last month, Lagunitas Brewing Co. sold a 50% share to Heineken.
  • Terrapin Beer Co. sold a minority stake to MillerCoors in 2011, which last month bought Saint Archer.
  • Last year, Founders Brewing sold a 30% stake to Spanish brewer Mahou San Miguel.
  • Earlier this year one of my hometown brewers, Oskar Blues sold a significant stake to a private equity firm and last month Full Sail sold to a private equity firm.

And there certainly are many more to come. The fact of the matter is craft brewing is a business. And as in life, in business change is inevitable. Many of craft beer drinkers (and I readily confess to this) harbor an idyllic (I prefer “principled”) vision of craft brewing. We want to drink small, local, and independent, similar to what it says in the definition of craft brewer set by the Brewers Association.

Have these brewery owners “sold out?” I say yes, by definition (literally and metaphorically). But should we really blame them for seeking access to capital to expand production and gain access to new markets or because they don’t have any other succession plan or even just to take some profit for themselves and their investors? I’d like to but in this country, they have that right.

And we as consumers have a right to continue buying or to stop buying those products. From this consumer’s perspective, I won’t get mad, I will just buy my values like I do with anything else. I find the Brewers Association’s definition of “craft brewer” as a good starting point for me.3

I prefer buying products from small, local businesses. They tend to be more genuinely rooted in the community, more innovative and more collaborative (even as they may still compete). The independence of a brewery’s operation is important to me. An independent brewer is more likely to be committed to their original vision and less likely to compromise under influence of commercial imperatives. And I care about quality, not just price. Many have concerns that quality will suffer after a merger. There is historical precedent that it will but also examples where it isn’t so clear.

Whether it’s size, independence or quality, I like to know what I am buying. For me that means being able to readily find out who owns and controls the company and what ingredients are used in brewing the beer. Information is key. The market can’t work as it is supposed to if consumers can’t make informed decisions.

I value authenticity and I think I have a “right to know” if what I am buying conforms to my definition of authenticity. And that’s just plain hard to do without transparency. I wish all business owners would be ethical and responsible all the time. But we all know that is naïve. That’s why regulation generally is a good thing. It’s also why disclosure is critical. How many craft beer diehards who refuse to buy beer from a brewery that just sold out to a conglomerate will eat food without concern as to its ingredients – such as GMOs or artificial flavors and preservatives – or its ownership? But I digress.

I am increasingly interested in the ownership and control of the companies producing the products I buy. I want my purchases to reinforce my values and to reward companies whose practices track with those values. That’s why I was excited to be invited to a privately held event during the GABF called the “ESOP Celebration.”

Deschutes Brewery and Harpoon Brewery organized the event to celebrate employee ownership and brewing independence. In both cases, employees own a significant portion of the company through what is called an ESOP – Employee Stock Ownership Plan. The event debuted a collaboration beer – called EHOP – to call further attention to this alternative ownership model. They were joined by Colorado’s own New Belgium Brewing (which is the only brewery in the nation that is 100% employee owned) and Lefthand Brewing Company and Odell Brewing Company, both of which completed ESOP transitions this year.

ESOPs are a way to allow company employees direct ownership and a direct stake in the success of the company. Of course, these arrangements often don’t translate to concomitant control but they are a steo in the right direction. Comments from these brewery representatives echoed those of others who have established ESOPs in other industries, noting motives including enabling employees to share more in the fruits of their labor, and ensuring financial stability and ownership continuity over the long haul.

New Belgium has gone a step further along the road to corporate social responsibility by becoming third-party certified as a “B Corporation” (AKA, “B Corp”). B Corps are companies that pledge to incorporate social and environmental concerns (as much as profit) into their corporate culture. In many states, including Colorado, a company also can obtain legal status as a “Benefit Corporation.” Companies such as Patagonia and method (cleaning products) commit to meet standards of corporate purpose (create a material positive impact on society and the environment), accountability (consider the impact of their decisions not only on shareholders but also on workers, community, and the environment), and transparency (make available to the public an annual benefit report that assesses their overall social and environmental performance against a third party standard).

I know whenever I have a choice of which beer to drink (that is, adequate information to make a real choice), I will pick a beer from a brewer that treats its employees well, treats the environment well and is a responsible member of its community. Hopefully, more in the beer industry (and other industries, too!) will see the value in such alternative corporate structures – and the adage: “you can do well by doing good.” Craft brewers clearly have fermented a revolution in beer making. Now, maybe they can ferment a revolution in in corporate ownership and control.

 

1 https://www.brewersassociation.org/insights/4000-breweries/  

2 https://www.brewersassociation.org/press-releases/brewers-association-reports-big-gains-for-small-and-independent-brewers-2/

3 https://www.brewersassociation.org/statistics/craft-brewer-defined/

 

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REFRESHING SUMMER BREWS, PART ONE: BRECK IPA

Every year as summer draws near, America’s craft brewers roll out their summer seasonals. The modus operandi generally is to produce beers with light body, low alcohol and refreshing flavors. Often such beers emphasize lightness too much for my taste – too often they are also light on flavor. Usually, when I’m looking for something more delicate, I’ll pass on the “summer beer” and go for maybe a Pale Ale or an IPA. This is where a beer like the Breckenridge Brewery Breck IPA comes in handy.

The brewery has dubbed this their new mainline IPA. The strong hoppy bitterness (66 IBUs), which comes from Mosaic and Cascade hops, is nicely complimented by the added roundness of Full-Pint malt (a new two-row variety), softening the hoppy edges. Floral and fruit aromas offer refreshing citrus and slightly spicy notes. There also are malty notes, which show up in the firm palate and crisp, slightly bitter finish. Overall, it drinks nicely balanced even at 6.3% ABV. Not too heavy, not too light, it is just right for warm weather (and any other time of year!) sipping.

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REFRESHING SUMMER BREWS, PART TWO: SAMUEL ADAMS SUMMER SEASONALS

 

As I mentioned in my previous post, America’s craft brewers are busy rolling out their summer seasonals. I’m more of a full-flavored, intense beer person myself – all year – but I get the popularity of beers with light body, low alcohol and refreshing flavors for warm weather drinking.

 

Frankly, I’m content with The Boston Beer Company’s flagship beer – Samuel Adams Boston Lager – or their Rebel IPA. But I’m sure the vast majority of their market will anxiously snap up the following brews.

 

Samuel Adams Porch Rocker. This is a good example of a summer seasonal concocted specifically for the summer heat and outdoor activities. As the company notes, it is a take on a Bavarian Radler, which typically combines lager and lemonade. Samuel Adams used their two-row pale malt blend and Hallertau Mittelfrueh Noble hops to brew a German Helles-style lager and added lemon. It’s lightness is emphasized by its low 4.4% ABV and 8 IBUs. Those who like fruity beers will find this satisfying.

 

 

 

 

Samuel Adams Downtime Pilsner. A limited release summer seasonal, this one is Samuel Adams’ take on a classic German Pilsner. They, of course, started with traditional Bavarian Noble hops (in this case, Hallertau Mittelfrueh and Hersbrucker) but added new hop varieties, Herkules and Mandarina. The combination yields delicate floral and spice notes along with citrus and black pepper. At 5.0% alcohol and 30 IBUs, it’s not too strong and not too bitter.

 

 

 

 

Samuel Adams Summer Ale. a different take on the summer seasonal, this is an American wheat ale refreshed with Hallertau Mittelfrueh and Saaz Noble hops that, along with the addition of lemon peel, presents a bright citrus note. But this time the citrus is balanced with malty notes from Samuel Adams two-row pale malt blend and malted wheat and a suggestion of cardamom-like pepper from the addition of Grains of Paradise. At 5.3% ABV and 7IBUs, it all makes for a pleasant sipper for a pleasant summer day.

 

 

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REFRESHING SUMMER BREWS, PART ONE: BRECK IPA

 

Every year as summer draws near, America’s craft brewers roll out their summer seasonals. The modus operandi generally is to produce beers with light body, low alcohol and refreshing flavors. Often such beers emphasize lightness too much for my taste – too often they are also light on flavor. Usually, when I’m looking for something more delicate, I’ll pass on the “summer beer” and go for maybe a Pale Ale or an IPA. This is where a beer like the Breckenridge Brewery Breck IPA comes in handy.

 

The brewery has dubbed this their new mainline IPA. The strong hoppy bitterness (66 IBUs), which comes from Mosaic and Cascade hops, is nicely complimented by the added roundness of Full-Pint malt (a new two-row variety), softening the hoppy edges. Floral and fruit aromas offer refreshing citrus and slightly spicy notes. There also are malty notes, which show up in the firm palate and crisp, spicy and slightly bitter finish. Overall, it drinks nicely balanced even at 6.3% ABV. Not too heavy, not too light, it is just right for warm weather sipping.

 

 

 

 

 

 

 

 

 

 

[Note: All Photos are courtesy of Breckenridge Brewery.]

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SAMUEL ADAMS INTRODUCES TWO NEW REBEL IPAs AND ITS SEASONAL BOUBLE BOCK

 

I tend to drink more wine than beer during the winter months and when I do drink beer, my choices tend more toward the darker beers. Still, do like India Pale Ales (IPA). So, I was intrigued when I heard the Boston Beer Company has just released two new iterations of the popular Rebel IPA, a West Coast-style IPA that was introduced in 2014. Like Rebel IPA, these brews emphasize the assertive aromatics and flavors that have come to be associated with Pacific Northwest hop varieties.

 

Rebel IPA uses Cascade, Centennial and Simcoe hops for its base, as do the new Rebel Rouser Double IPA and Rebel Rider Session IPA. Rebel IPA adds Chinook and Amarillo hops to bring home the fruity and spicy qualities typical of West Coast IPAs. It also stakes out territory between Rebel Rouser and Rebel Rider as it charts 6.5% ABV and 45 IBUs.

And it is worth pointing out, as Samuel Adams clarifies, “To create a Double IPA and a Session IPA that showcase the unique flavors of West Coast hop varietals, the brewers didn’t simply double Rebel IPA’s hops to create Rebel Rouser Double IPA, or cut them in half to brew Rebel Rider Session IPA.” Instead, Samuel Adams brewers conducted extensive research in their nano-brewery testing different hop varieties in the kettle and different hopping techniques during the dry-hopping process.

 

 

Rebel Rouser Double IPA (8.4% ABV and 85 IBUs)

 

Bravo, Galaxy, Simcoe, and Centennial hops were added to the kettle to achieve the desired bitterness. To balance that bitterness and enhance hop aromas, five American hop varieties from the Pacific Northwest – Amarillo, Cascade, Centennial, Simcoe, Zeus – were used during the dry-hopping. Those aromatics are strong lemon and grapefruit with pine, spice and black pepper overtones. The underlying malt gives weight and a foundation for this big, flavorful brew.

 

 

Rebel Rider Session IPA (45 IBUs and 4.5% ABV)

 

It seems these days every brewery is making a double IPA and a session IPA. I guess it shouldn’t be a surprise they would want to capitalize on the popularity of the IPA style with variations on the theme. Rebel Rider is Samuel Adams’ attempt to capture the distinctive hop character of an IPA in a lighter body.

 

It is brewed with Citra, Topaz and Cascade hops. Then, it is dry-hopped with Centennial, Cascade, and Simcoe hops. Its extremely citrusy character also has a nice malty background. The flavors also showcase these bright hop notes and are accented by metallic bitterness. Rebel Rider is a nice Session IPA but it is not my favorite. But I’m not a fan of most session beers. So keep that in mind.

 

Double Bock (9.5% ABV 25 IBUs)

A member of the Brewmaster’s Collection, Double Bock has been a Samuel Adams seasonal since 1988. But it is a lager style that dates to the 13th century. This one is a lager brewed with over a half pound of malt per bottle. Tettnang, Tettnanger, and Hallertau Mittelfrueh hops join the Samuel Adams two-row pale malt blend and Caramel 60 malts to produce sweet caramel and toffee, but also coffee and even cherry notes, finishing with subtle hop character.

 

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SAMUEL ADAMS’ STUDY OF THE LAGER STYLE

 

Count me surprised when a few weeks ago I received samples of the six beers in the Samuel Adams “Adventures in Lager Variety Pack.” I thought, what a cool idea to compare different styles of lager.

 

First, let’s establish the parameters. The lager style was developed in Bavaria in the sixteenth century when the benefits of cold storage were discovered. So, today a lager is defined as any beer that is fermented with bottom-fermenting yeast at colder temperatures. This is contrasted with the other basic style of beer, the ale, which is any beer fermented with top fermenting yeast, typically fermented at warmer temperatures.

 

Let’s also be clear the six beers in the variety pack only scrape the surface of the eighteen styles of European-Germanic lager styles identified by the Brewers Association, not to mention the twelve other styles they list.

The first beer out of the box was the iconic Boston Lager, which I have reviewed before. It’s still a fine example of a Vienna-Style lager, tasty roasted malt character balanced with modest Noble hop accents. Here are my notes on the rest of the pack.

 

 

Samuel Adams Noble Pils (4.9% ABV, 34 IBUs)

 

This one is a Bohemian-style Pilsner, thus I assume intended to mimic the Pilsners of what is now the Czech Republic, the place where the Pilsner style originated (in the city of Pilsen) in the mid-1800s. “Noble” refers to the use of all five noble hops —Hallertau Mittelfrüh, Tettnang Tettnanger, Spalt Spalter, Saaz and Hersbrucker. Bright hoppy citrus aromas combine with hints of malt and spice. Its flavor opens spicy then gives way to bitter herbs and finishes balanced with a sweet maltiness from the Bohemian spring barley. As per the style it is flavorful, yet easy drinking.

 

 

 

 

Sam Adams Double Black (7.0% ABV, 30 IBUs)

 

This one is a Double Schwarzbier, meaning Samuel Adams “doubled down” on the traditional dark lager style significantly increasing the ABV and enhancing the richness of the typical black lager. This one also intensifies the aromas coffee and roasted malt. These carry over into the mouth picking up some creamy chocolate while finishing with a touch of fruitiness.

 

 

 

Samuel Adams Helles Bock (7.0% ABV, 23 IBUs)

Bock is a strong lager known for its rich sweet malt taste, low hop bitterness and higher alcohol. “Helles” means “pale” to distinguish it from the darker bocks. I’d say this one accurately reflects those descriptions. The Tettnang Tettnanger Noble hops declare their presence in the brew’s herbal spice notes. The nose also is pleasantly malty.

I also liked the lively, tangy and spicy palate as it was balance with malty sweetness.

 

Samuel Adams Double Pilsner (8.6% ABV, 80+ IBUs)

If Double Bock “doubles down” on the Scharzbier style, this Double Pilsner “double up” on the hops typically underrepresented in Pilsners (as you can see in the ABV and IBUs). Actually that is single hop, the Hallertau Mittelfrüh. The company says they use twelve pounds of hops per barrel. And it really shows with intense aromas of hoppy bitterness, grapefruit and spicy citrus. A similar profile continues in the mouth, which really brings forth intense spicy herb notes, tamed just slightly with creamy malt.

 

Samuel Adams The Vixen (8.5% ABV, 20 IBUs)

 

Combine the maltiness of a bock with the intensity and complexity of dark chocolate or cocoa and you get an unusual hybrid beer that, when done right, is surprisingly rich and complex. One of the best known is Samuel Adams’ Chocolate Bock, which has been popular enough to encourage the brewery to experiment with variations, such as the Cherry Chocolate Bock. Now, taking a cue from recipes for chili that include an infusion of chocolate and chocolate desserts that gain intrigue with the addition of chile pepper, comes The Vixen, which Samuel Adams’ describes as a “Chocolate Chili Bock.”

It opens with definite chocolate and red pepper, a certain effect of being brewed with ancho and chipotle chilies and cinnamon, then aging on a bed of Ecuadorian cocoa nibs. These qualities carry over on the palate, which has the fresh, firm impact expected of a bock and a slightly sweet roasted malt finish. The chile peppers remind you of their presence but never get in the way.

 

 

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GERMAN AND BELGIAN STYLES LEAD THE WAY TO AUTUMN

Featured Image Photo Credit: en.wikipedia.org

 

We’re well into fall and quickly approaching the holiday season. And brewers have been releasing their seasonals at a brisk pace. Here are several you will enjoy.

 


 

Hacker-Pschorr Original Oktoberfest Amber Marzen (5.8% ABV 28 IBU)

 

This Bavarian brewery was founded in Munich in 1417. As suggested by the beer’s name, Charles Stanely, the US Brand Manager for Hacker-Pschorr asserts this was the original Oktoberfest beer, created for the first Oktoberfest in 1518. A Marzen style beer made with two-row Bavarian summer barley and Hallertau hops, it is enticing and sweet, with pleasant malty and lightly roasted notes.

 

Hacker-Pschorr Festbier Limited Edition (6.0% ABV 23 IBU)

 

Stanley says Festbier “is like the younger, but equally potent, brother of Oktoberfest.” And that it also has recently been served at the Munich Oktoberfest. Its bottom fermented yeasts and Pilsner and Munich malts yield a mildly malty lager. While citrusy notes emerge from Hallertauer Tradition and Herkules hops, there is a tad bit of spicy herbs. Festbier is available exclusively in 16.9 oz. swing top bottles.

 

Samuel Adams Octoberfest (5.3% ABV 16 IBU)

 

Speaking of Oktoberfest/Octoberfest, Samuel Adams’ Märzen style version is a pleasant easy drinking brew with malt and wheat tones. It’s Tettnang Tettnanger, Hallertau Mittelfrueh hops tread lightly, while and its malts – Samuel Adams two-row pale malt blend, Munich-10, Samuel Adams Octoberfest malt, and Caramel 60 – dominate providing a smooth palate.

 

 

 

 

Samuel Adams Harvest Saison (6.0% ABV 25 IBU)

French for “season,” a “saison” is basically a “pale ale” often referred to as a “farmhouse ale” in reference to beers traditionally brewed in the winter in Belgian farmhouses and stored for drinking by the farm workers during the summer and fall months. This version uses barley, oats, rye and wheat along with Samuel Adams two-row pale malt blend and Aramis and Saaz hops to achieve a malty profile with a touch of caramel followed by spicy citrusy and lightly earthy qualities that finish fairly dry with some bitterness.

 

Samuel Adams Harvest Pumpkin Ale (5.7% ABV 14 IBU)

 

Brewed with real pumpkin and a blend of caramel and roasted malts (Samuel Adams two-row malt blend, Caramel 60, Special B and a smoke malt), this one sports classic pumpkin pie spices – clove, cinnamon, ginger, allspice, and nutmeg. It yields a rich pumpkin pie taste (not sweet, though) with those brown spices. Malty flavors compliment a mildly fruity beer that ends with a very spicy finish. I don’t pick up the East Kent Goldings and Fuggles hops but they likely are what lifts this nice drink excellence.

 

 

 

Fat Jack Double Pumpkin Ale (8.5 ABV 25 IBU)

 

With more than 28 pounds of pumpkin per barrel, accented with more of those East Kent Golding and Fuggles hops and malts including Samuel Adams two-row pale malt blend, rye Special B and smoked malt, this selection from the Small Batch catalogue shows intense classic pumpkin pie spices like cinnamon, nutmeg and allspice. In the mouth, roasted and smoked malts deliver hints of molasses and caramel. and pretty high alcohol but still with a smooth mouth feel. Obviously perfect for Thanksgiving, this will “age” for a while.

 

 

Deschutes Jubelale (6.7% 60 IBU)

A festive winter warmer ale, Jubelale, now in its 27th year, actually is the first brew ever bottled by Deschutes. With six types of hops and five types of malts, I found this impressively flavorful and complex. Just like last year’s! It opened with nice roasted aromas and spicy-herbal notes (coriander?) that carried into the mouth. The flavors also present as malty (from Pale, Crystal, Extra Special, Carapils, and Roasted Barley) and even a touch of blueberry but with a spicy hop kick and nice hop bitterness (from Nugget, Cascade, Willamette, Styrian, Tettnang, and East Kent Goldings).

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28TH GREAT AMERICAN BEER FESTIVAL ANOTHER SUCCESS FOR COLORADO BREWERIES

COVER PHOTO/FEATURED IMAGE: Photo © Brewers Association

Photo © Brewers Association

 

The 2014 Great American Beer Festival (GABF) just completed another colossally successful event in Denver (my hometown). Amazingly, the festival continues to grow. There were 710 breweries in the festival hall compared to 624 last year and 578 in 2013. And there were more than 3,500 beers served at the festival, almost 400 more than last year, which had 400+ more than 2013!

 

But it’s the competition that is of most interest to beer geeks and hopefully you, too! This year 1,309 breweries entered the competition submitting 5,507 beers. Last year, there were 4,809 entries from 745 breweries. Ninety style categories were judged covering 145 different beer styles; last year 84 categories covered 138 different styles.

 

Once again the category with highest number of entries was “American-Style India Pale Ale” with 279, compared to 252 last year. Actually, IPA has been the most popular category since 2002.

 

Colorado breweries continue to make an impressive showing at the GABF. There were 268 medals awarded and 36 Colorado breweries received a total of 40 awards. Left Hand Brewing of Longmont tied with three other breweries for the most medals (three). Coors, AC Golden (the experimental brewery within Coors) and Dry Dock each took two. AC Golden also won the Large Brewing Company of the Year Award. Westminster’s Kokopelli Beer Co. shared the Silver in the Pro-Am Competition.

 

Also impressive, Colorado breweries actually swept the medals for American-style Brown Ale: Telluride Brewing Co. took Gold for Face Down Brow; Diebolt Brewing Co. of Denver got Silver for Braggarts; and Upslope Brewing Co. of Boulder won Bronze for Upslope Brown.

 

Clearly Colorado performed very well again at the GABF. And, as if we needed more proof, in an analysis by the association’s economist Colorado would have been expected to win 35-36 medals but over performed by winning 40. And those 40 medals were second only to California.

 

It’s just amazing to me and just about everyone else how craft brewing continues to grow in this country and at such a rapid rate – double digits annually. In just the past year, the country has added somewhere around 500 new craft breweries and around 40 new ones in Colorado alone, an average rate of almost one per week. Earlier this year, the Beer Institute (the national trade association for the American brewing industry) reported there now are over 3000 craft breweries nationally and over 200 in Colorado.

 

Belying the concerns of some that all these new breweries could mean a lower standard of quality, many of Colorado’s medal winners were around two years old or less. And I have seen reports of upwards of 150 more Colorado breweries in various stages of planning. For now, there seems to be unending demand for good beer produced in Colorado. Damn straight!

 

Young Colorado Breweries Winning Medals

 

  • Cannonball Creek Brewing Co. of Golden
  • Coda Brewing Co. of Aurora
  • Comrade Brewing Co. of Denver
  • Crow Hop Brewing Co. of Loveland
  • Diebolt Brewing Co., Denver, CO
  • FATE Brewing Co., Boulder, CO
  • Former Future Brewing Co. of Denver
  • Kokopelli Beer Co. of Westminster
  • Lowdown Brewery + Kitchen of Denver
  • Platt Park Brewing Co. of Denver
  • Post Brewing Co. of Lafayette
  • Shine Brewing Co., Boulder, CO
  • Station 26 Brewing Co. of Denver
  • Wit’s End Brewing of Denver

 

Presented by the Brewers Association, the GABF is the largest commercial beer competition in the world and a symbol of brewing excellence. They put on another smashing success of an event this year. And I already can’t wait for next year!

 

Colorado’s Winners!

 

American-Style Fruit Beer

  • Silver: Sleepyhead Passion Fruit, Coda Brewing Co., Aurora
  • Bronze: Apricot, Dry Dock Brewing Co. – North Dock, Aurora

 

Fruit Wheat Beer

  • Silver: Peachy Peach, Pagosa Brewing & Grill, Pagosa Springs

 

Belgian-Style Fruit Beer

  • Gold: Raspberry Provincial, Funkwerks, Fort Collins

 

Field Beer

  • Silver: 3 Pepper Ale, Rock Bottom Breweries, Broomfield
  • Bronze: Elektrick Cukumbahh, Trinity Brewing Co., Colorado Springs

 

Chocolate Beer

  • Silver: Death By Coconut, Oskar Blues Brewery, Longmont

 

Specialty Honey Beer

  • Bronze: Blue Moon Honey Grand Cru, Blue Moon Brewing Co., Denver

 

Experimental Beer

  • Bronze: Black Project #1, Former Future Brewing Co., Denver

 

Fresh or Wet Hop Ale

  • Silver: Fresh Hop Superpower IPA, Comrade Brewing Co., Denver

 

Gluten-Free Beer

  • Silver: Glutart, Bonfire Brewing, Eagle
  • Bronze: Liberation Gluten Free, Shine Brewing Co., Boulder

 

Smoke Beer

  • Silver: Smokejumper Smoked Imperial Porter, Left Hand Brewing Co., Longmont

 

American-Style or International-Style

  • Silver: Howdy Beer, The Post Brewing Co., Lafayette

 

Bohemian-Style Pilsener

  • Silver: Patio Pounding Pilz, LowDown Brewery + Kitchen, Denver

 

Munich-Style Helles

  • Gold: Golden Export, Gordon Biersch Brewery Restaurant, Broomfield

 

Dortmunder or German-Style Oktoberfest

  • Gold: The Weasel, CB & Potts Restaurant & Brewery – Highlands Ranch
  • Bronze: Move Back, The Sandlot, Denver, CO

 

American-Style Lager or Light Lager

  • Silver: Coors Light, Coors Brewing Co., Golden
  • Bronze: Coors Banquet, Coors Brewing Co., Golden, CO

 

American-Style Cream Ale

  • Bronze: Colorado Cream Ale, Station 26 Brewing Co., Denver

 

Vienna-Style Lager

  • Silver: Gumps, Platt Park Brewing Co., Denver

 

American-Style Amber Lager

  • Gold: Colorado Native Amber Lager, AC Golden, Golden
  • Silver: Colorado Native Golden Lager, AC Golden, Golden

 

German-Style Kölsch

  • Gold: Laimas Kolsch, FATE Brewing Co., Boulder

 

English-Style Summer Ale

  • Gold: True Blonde Ale, Ska Brewing Co., Durango

 

English-Style Mild Ale

  • Bronze: S.S. Minnow Mild Ale, Dry Dock Brewing Co. – South Dock, Aurora

 

Irish-Style Red Ale

  • Gold: ‘Rado’s Red Ale, Crow Hop Brewing Co., Loveland

 

American-Style Brown Ale

  • Gold: Face Down Brown, Telluride Brewing Co., Telluride
  • Silver: Braggarts Brown Ale, Diebolt Brewing Co., Denver
  • Bronze: Upslope Brown Ale, Upslope Brewing Co., Boulder

 

American-Style Black Ale

  • Gold: Black IPA, Cannonball Creek Brewing Co., Golden

 

Belgian-Style Blonde Ale or Pale Ale

  • Gold: Jean-Claude Van Blond, Wit’s End Brewing Co., Denver

 

Brown Porter

  • Black Jack Porter, Left Hand Brewing Co., Longmont

 

Classic Irish-Style Dry Stout

  • Silver: Shaft House Stout, Dostal Alley Brewpub & Casino, Central City

 

Sweet Stout or Cream Stout

  • Silver: Milk Stout, Left Hand Brewing Co., Longmont

 

Oatmeal Stout

  • Bronze: Backside Stout, Steamworks Brewing Co., Durango

 

Scotch Ale

  • Silver: Loch, BRU Handbuilt Ales & Eats, Boulder