Super Deli Mart Celebrates 3 Great Years

Super Deli Mart, the best little mini-mart in the World, is celebrating their 3rd Anniversary this Sunday, June 24th from noon to 4:00PM with another customer appreciation BBQ.  Can you believe it?  Three years already, and Super Deli Mart has attained quite the reputation and quite a following. 

If you've never been there, you're missing out. With 5 taps and hundreds of bottle choices, Super Deli Mart rivals most Puget Sound area bottle shops and even a few taprooms.  And with everyday prices of $3 pints (or schooners, depending on the style/strength of the beers on tap) and $10 growler fills (though, no growler fills are allowed for certain specialty beers), it's a craft beer bargain-hunter's dream.

Two Beers Brewing Expands Tap Room Hours

It may not feel like it quite yet, but Summer is on the way!  In anticipation of drier weather and warmer temps., Two Beers Brewing is expanding the hours for The Woods tasting room.

Starting on May 1st, The Woods tasting room will be open on Tuesdays as well, and a bit later on Saturdays so patrons can enjoy more of that sunshine!  The new hours are:

Tuesday thru. Friday: 3-8PM
Saturday: 1-6PM

The Woods tasting room has twelve unique beers for you to enjoy, and there are some new happy hour and special deals you can take advantage of:

Tuesday $6 growler fills!
(For all year-round beers, excluding imperials, infusions or guest taps.)

Wednesday 'Hump Day' Happy Hour!  All pints $3 from 3-6PM
(Excluding guest taps.)

Thursday 'To Go' Happy Hour!  Stock up for the weekend wtih $1 off all 22oz bottles or can six-packs.  Plus, check out the latest infusions. 

Food Truck Friday!  Starting on June 1st (more details will be coming.)

So get start getting ready for Summer, and plan on spending some time down at The Woods with Two Beers Brewing Company for some great deals.  Cheers!

Drink responsibly and stay safe out there.

Spring Seasonals Return At Two Beers Brewing

The weather may not be fully cooperating yet but it is Spring, and that means it's time for some Spring beer releases.  Two Beers Brewing Co.'s three Spring seasonals have returned:

FOR IMMEDIATE RELEASE

Two Beers Brewing Announces Release of Three Spring Seasonals and Expanded Outdoor Seating Experience the first taste of spring with three refreshing seasonals; take advantage of take-anywhere cans and expanded outdoor seating at The Woods tasting room SEATTLE (April 2, 2012) – While it may still be a little chilly outside, spring has sprung at Two Beers Brewing Co. with the release of three popular spring seasonals:

Crooked Belgian Wit, Panorama Wheat and Trailhead ISA.

The Woods Mug Club Launches At Two Beers Brewing

Are you a fan of Two Beers Brewing Co?  If you aren't already, I urge you to give them a try.  Now, personally I'm not a major proponent of canned beer, as my regular readers know.  So I usually get my Two Beers beer either in the bottle or at the brewery on tap (a full listing of which of their offerings are available in cans vs. bottles is available on Two Beers' website).  But if on-tap is how you prefer your beer two, then Two Beers has something exciting lined up for you. 

Loyal Two Beers fans can sign up, starting next Wednesday, March 7th, for what has been dubbed 'The Woods Mug Club' at Two Beers Brewing.  A year-long membership costs $75 and includes Two Beers tasting room perks including:

• Your own, personalized, 21oz mug (filled all year for the same price as a 16oz pint!)
• An exclusive mug club t-shirt
• Exclusive tastings of new beers
• Discounts on cans, bottles and keg purchases
• A big, year-end, Mug Club party & more

This is Two Beers' way of saying 'Thank you' to their loyal fans.  For full details and rules on The Woods Mug Club, click HERE.  You can sign up in person at the Two Beers tasting room, located at:

Two Beers Brewing
4700 Ohio Avenue South (Unit A)
Seattle, WA  98134

The 21oz Mug Club Mug!

Only 50 spots are opening up for the club, so if you're interested don't delay. 

Drink responsibly and stay safe out there.

Barleywine, Barleywine Everywhere, So Let's All Have A Drink

It's barleywine season - one of my favorite beer times of year.  I've always been a fan of good barleywines, so I'm really looking forward to both the 10th Annual 'Barleywine Bacchanal' at Beveridge Place Pub, and the 10th Annual 'Hard Liver Festival' at Brouwer's Cafe. 

First up is the 10th Annual Barleywine Bacchanal at Beveridge Place Pub in West Seattle.  This is a popular beer destination in the Seattle area, so if you've never been there I urge you to head on over to West Seattle and check them out.  It's well worth the trip across the West Seattle bridge. 

What Is 'Sasquatch Ale'? Homebrewers Will Decide

This Saturday, 2/11, I will participate as a BJCP Judge for the Sasquatch Ale Homebrew Competition.  This is the first Sasquatch Ale Homebrew Competition and it's being influenced by the impending arrival of the National Homebrew Conference, which will be held in Seattle this June 21-23. 

(Courtesy wahomebrewers.org):
"With the 2012 National Homebrewers Conference in Bellevue next June, the Washington Homebrewers Association is looking for a special beer that Sasquatch (the honorary conference organizer) can be proud to serve to conference goers. We're looking to Washington homebrew club members to come up with they consider to be the embodiment of a "Sasquatch Ale" capture a special, Northwest, "Sasquatchian" flavor.

But what is a "Sasquatch Ale?" Ask yourself, "What Would Sasquatch Brew?" We are looking to Washington homebrew club members to come up with they consider to be the embodiment of a "Sasquatch Ale." Is it malty? Hoppy? Dark? Light? Hairy? Mysterious? Spiced? Smoky? Mossy? Woody? Who knows? But we want you to help us discover this style by entering the "Sasquatch Ale Homebrew Competition.""

As you can see, exactly what 'Sasquatch Ale' is has yet to be defined.  The competition is limited to AHA/BJCP Category 23A, which is for 'Specialty Beer'.  This is a somewhat more loosely defined beer catagory, and opens up the brewer to get creative with any number of 'specialty' ingredients.  Per the BJCP style guidelines:

"The distinctive flavor character associated with the stated specialty nature (i.e. the specialty ingredient(s) the brewer uses) should be noticeable, and may range in intensity from subtle to aggressive."

So, as a judge for this competiton I (along with many other and far more experienced BJCP Judges) will get to make the call on exactly what 'Sasquatch Ale' is.  Good luck to all the entrants!  Judging will be taking place at Larry's Brewing Supply in Kent this Saturday. 

Drink responsibly and stay safe out there.

(Disclaimer: Yes, I am aware there used to be a beer called "Sasquatch Ale", which was brewed by Six Rivers Brewery out of California.  However, this beer no longer exists/is no longer in production.)

Aging My Own Whiskey For The New Year

It's just three days until New Year's eve 2011.  Do you have any big plans?  I don't know for sure what I'll be doing this year yet, but I do know that I'd better enjoy myself this New Year's.  That's becuase I have decided that January will be a 'dry' month for me.

Firestone Walker's Proprietor's Reserve Series (I also have a XIIIth and XIVth Anniversary Ale)

I'm still working my way through my holiday beer selections, which consist mainly of the entire Firestone Walker Proprietor's Reserve series of beers (above) along with a few others, and I've also picked up an 'Age Your Own' whiskey kit from Woodinville Whiskey.  I'm looking forward to barrel-aging some of my very own bourbon whiskey and trying it out (the pre-barreled whiskey that comes with the kit is 110 proof bourbon mash).  Watch for a photo-heavy post soon, showing all of my Firestone Walker beers poured.

What You Get With The Woodinville Whiskey 'Age Your Own' Kit

A more detailed look at Woodinville Whiskey's website also shows that, from time to time, they sell used 5-gallon whiskey barrels.  These barrels have been used once only to age whiskey.  I'm seriously considering picking up a few of these barrels so I can try to barrel-age a few of my own beers.  Considering my love of oak-aged beers and spirits, I'd relish the opportunity to try and make an oak-whiskey-aged creation myself.  The barrels run $120 each and they should have some more available in February 2012. 

Woodinville Whiskey's Used 5-Gallon Barrels

I'll still be posting a few times in January to keep you all up to date on how I'm doing with my dry month, but I may not be posting as much regarding any beer events or specials in January, so as not to tempt myself too much.  My one 'slip' in January may be (by necessity) the once-weekly 'taste test' of my aging whiskey from it's micro-barrel.  But that will be less than a shot each time - just to check it's progress. 

Whatever your plans are for New Years, please drink responsibly and stay safe out there.

Got Your Year End Beers Picked Out?

2012 is almost upon us.  As 2011 comes to a close, I'm looking back over many of the various beers I've had this year and trying to decide what my selections will be for around the holidays - especially considering the fact that I'm planning on a 'dry' January. 

You may already be aware that a few different places are celebrating the year's end with things like the `12 Days of Beer' (I believe this event is over now - sorry) or the Bottle Sale & Gift Wrapping event going on this weekend at Beveride Place Pub in West Seattle (Dec. 18th - 1-7PM).

(From Beveridge Place Pub's Website):
We’ll pull up rare offerings from the cellar from great breweries like Avery, Dogfish Head, Full Sail, Hair of the Dog, Harvieston, Hitachino, North Coast, Russian River, and more! We’re selling these rarities “to go” at retail prices! The selections will make perfect gifts for the beer geek in your life, even if that beer geek is YOU!  Bottle selection will be available soon.

Could You Make It A Month Without Alcohol?

Wallet feeling a bit light after splurging on some great beers?

I really Love good beer.  If you're a regular reader of my blog, you probably do too.  Unfortunately, loving something that much often means you indulge in it quite a bit - sometimes to the extreme.  For example, I've had single weeks where I've spent well over $200 or more just on beer.  Granted, weeks like these are rare and usually due to beer events/festivals I'm attending and/or some great and sought after bottles have just arrived in my local bottle shops.  Still, at times the cost of keeping up with all the amazing offerings out there can definitely add up.

The 'Beer Gut' - Got One?

Then there is, of course, the issues of calories and carbs.  I'm already fighting genetics (from both sides of the family), but my caloric and carbohydrate intake from beer can't be helping either. Enjoying just a few beers a day can add hundreds of calories and quite a few carbs into your diet.  I could stand a one month break to try and loose a few pounds. 

Therefore, I've made a decision.  I'm going to attempt to make January 2012 a 'dry' month for me.  That is, I am going to attempt to drink no alcohol for the entire month - excluding, of course, the wee hours of January 1st, when I may still be enjoying some New Year's festivities.  While I do have the occasional drink-free day, I've never attempted a full month of no alcohol whatsoever.  I'm curious to see how much I'll miss it or if I'll actually crave a drink after a while. 

I'll keep you posted on my progress with a few blog posts during the month, especially if I should slip up.  But I'm going to do my very best to make it the entire month and have no alcohol from January 1st to January 31st, 2012.  Wish me luck!

Think I can make it?  Care to join me?  Thankfully, there are no major beer events in January, so I think it's a good month to pick for me to attempt this.  Now to figure out what I'll break my alcohol fast with on February 1st.  Hmmm.

Drink responsibly and stay safe out there.

Old Wooly 2011 Release This Thursday

As a fan of big holiday beers, I'm already really enjoying the season.  With the likes of Hoppy The Woodsman from Schooner Exact Brewing, Jolly Roger Christmas Ale from Maritime Pacific Brewing, Elysian Brewing's Bifrost, etc. etc. I'm a very happy beer drinker this time of year.  And for Big Time Brewery fans and barleywine fans alike, it's that most wonderful time of the year.  This Thursday, December 1st, will be the annual tapping of Big Time Brewery's Old Wooly Barleywine.  I'm always a fan of this one, and I may be at Big Time this Thursday when they open to see if I can be the lucky one to get the first glass off the keg. 

Usually fairly hoppy, but with a solid and complex malt character to back it up, Old Wooly is a real treat for Seattle craft beer fans, as finding it outside of Seattle is extremely rare.  Big Time only bottles four of their beers (Prime Time Pale Ale, Atlas Amber, Coal Creek Porter and Baghwan's Best IPA), and they only sell those bottles at the brewery.  The only other way to get Big Time beers is in the keg or on tap at Big Time or other local craft beer bars that carry Big Time selections. 

In years past, every version of Old Wooly I've experienced has been brewed by Big Time's former head brewer: Bill Jenkins.  Bill has moved on and will be the head brewer at Elliott Bay Brewing's new location up in Lake City (due to open early next year), so I don't know for sure if this year's batch was brewed by Bill before he left or if it was brewed by Big Time's new head brewer (former head brewer at Pike Brewing and, incidentally, Bill Jenkins' brother in law), Drew Cluley.  They're both great brewers so it really doesn't matter.  I believe Drew may have told me earlier this year who brewed this year's batch, I just don't recall and I'm curious.  I'll have to ask Drew on Thursday.

Also, for those who've been living under a rock or don't follow my blog regularly, just another reminder that next Thursday is the Big Wood festival at Brouwer's Cafe.  I will definitely be in attendance, so maybe I'll see you there. 

Drink responsibly and stay safe out there.

Green Flash Brewery Expansion Announced A Year Early

Green Flash Brewing out of San Diego has been planning a brewery expansion since moving to San Diego in May of this year.  They had originally planned the expansion for 2013, with the assumption that their current production system could meet demand. 

It turns out that has not been the case.  Demand has increased faster than they had anticipated, and Green Flash has moved up their expansion plans to Spring 2012.  Once the expansion is complete, they'll be able to produce 45,000 barrels per year, as opposed to their current capacity of 14,000 barrels per year.  Here's the press release:

San Diego, CA - Nov 16, 2011        Today, Green Flash Brewing Co announced plans to break ground and expand within their San Diego-based brewery, just six months after beginning operations at the 45,000 sf Mira Mesa facility. The craft specialty brewer currently has the ability to produce 45,000 barrels per year and had anticipated this output would be sufficient to satisfy consumer demand until at least 2013. With an increase in sales volume nationally over the past six-months, Green Flash has exceeded sales forecasts, and is already operating at the brewery’s current full capacity. Over one year ahead of schedule, the groundbreaking for the expansion is now slated for Spring 2012 and will allow Green Flash to produce 20% more volume per year  (appx 67,000 barrels annually) by June 2012.   

The summer 2011 move from their Vista location allowed Green Flash to make a sizeable leap from producing just 14,000 barrels a year to 45,000. Green Flash has since focused on increasing beer varieties and on servicing the demand in existing territories.  They have added only a few small markets to the mix.  

“We specifically selected the Mira Mesa location with expansion potential in mind,” says CEO and Owner of Green Flash Brewing Co, Mike Hinkley.  “We have earmarked space in the facility for several phases of growth that we thought would begin in 2013. Obviously, I’m pleased to be in a position that necessitates early expansion. We are all looking forward to the possibilities of what next summer’s increased capabilities will present with regard to brewing new beers, fulfilling our existing demand and possibly expanding into a few new markets. ”  

As they move into phase 2 of expansion, Green Flash will continue to focus on meeting existing product demands, producing new beer varieties and will look at opening distribution in just a handful of small markets by the middle to end of 2012.    When all phases of expansion are complete, the Green Flash brewery in Mira Mesa will be able to produce 100,000 barrels per year. Owner, Mike Hinkley predicts they will reach this milestone late in 2013.

I'm a fan of Green Flash's hoppy libations, so it's great to hear how well they're doing.  I look forward to hearing when the expansion is complete.

Drink responsibly and stay safe out there.

Fly-PA, Rare Drafts, Alaskan Brewer's Night & Big Wood

Big Wood 2011 At Brouwer's Cafe:
I'd also like to give my readers early notice of the 2011 'Big Wood' fest at Brouwer's Cafe on December 8th.  This is one of my favorite annual events, which features a plethora of wonderful wood-aged beers all available on tap.  Things get going on Thursday, December 8th at 11:00AM.  Yes, a Thursday.  I might see if I can get the day off work just to attend. 

The Big Wood fest will likely be the last local event I'll be able to hit up before I leave for my vacation in mid-December.  It should be a wonderful trip, with lots of brewery stops planned along the way. 

UPDATE 11/2/2011 - It has just been confirmed that Firestone Walker Brewing Company's XVth Anniversary Ale will be at this year's Big Wood fest!  I'll definitely be there! 

Fly-PA Launch:
First up is the launch of the first beer from Seattle's first and only cooperative, member-driven brewery, Flying Bike.  Their 'Fly-PA' IPA, which was brewed by Baron Brewing in Seattle (FB has no brewing facilities of their own yet), will be going on tap tomorrow, Thursday, October 27th, at Pillager's Pub on Greenwood Ave. in Seattle.  The beer will also be going on tap soon (but not necessarily by tomorrow) at Beveridge Place Pub in West Seattle and Fiddler's Inn up near Lake City. 

Things should get under way at Pillager's Pub around 7:00PM tomorrow, and Flying Bike is encouraging everyone to come out and give Fly-PA a try. 

Rare Drafts Night At Beveridge Place Pub:
While Fly-PA may not be on tap at Beveridge Place Pub by this Thursday, you might still want to make your way over to West Seattle anyway, as Bev. Place is having a 'Rare Drafts Night'.  Beers on tap will include:
-Deschutes The Stoic
-Dogfish Head/Sierra Nevada Life & Limb II
-Cascade Bahri Date Bain
-Black Raven La Petite Morte
-Big Time Ave Rat Malt Liquor
-Diamond Knot 666 Imperial Bavarian

That's a pretty impressive lineup.  I may just have to stop by there myself on the way home from Pillager's Pub for a few rare goodies! 

Alaskan Brewer's Night At Brouwer's Cafe:
Next up on November 8th, 2011 is Alaskan Brewer's Night at Brouwer's Cafe.  There will be 8 dedicated Alaskan Brewing taps available.  There will be no Alaskan Amber, but there will be their Oatmeal Stout and their 25th Anniversary Perseverance Ale.  An Alaskan Brewing representative will also be on hand to answer any questions you may have.

Drink responsibly and stay safe out there.

Board Membership & The Waiting Game

This past Saturday the 22nd of October, I was officially selected as the next member of the Board of Directors for the Flying Bike Cooperative Brewery.  It's been a long road since I first joined Flying Bike as member #12 earlier this year, but I'm ready to take a leadership role and do all I can to help Flying Bike move forward and become a great success. 

It seemed clear at the annual meeting, that the members desire more communication from the Board of Directors regarding what's happening with the cooperative 'behind the scenes'.  As someone who's only been a member up until now, I fully agree.  During my time on the Flying Bike Board of Directors, I intend to do all I can to make the activities of the Board as transparent to the members of the cooperative as possible. 

Fly-PA Judging Last Month at Pillager's Pub

Next up for Flying Bike is something very exciting.  Our first beer is going on tap!  For those who members who didn't get a chance to try it out at the annual meeting this past weekend, gather your friends and acquaintances and come on out this Thursday, October 27th, where Fly-PA will be on tap at the following locations:

Pillager's Pub
8551 Greenwood Ave. N
Seattle, WA  98103

Beveridge Place Pub
6413 California Ave. SW
Seattle, WA  98136
(West Seattle)

Fiddler's Inn
9219 35th Ave. NE
Seattle, WA  98115

Also, this past weekend, I took my long-anticipated BJCP (Beer Judge Certification Program) exam.  It was a three-hour written exam, but I was so busy writing the whole time that it felt like it was only about 15 minutes!  The test consisted of several 'essay' style questions and four beer tasting/judging challenges, done at half-hour intervals after the first hour of the exam. 

It's an extremely challenging exam, and the three-hour time limit may sound long, but it's not!  The test requires a vast amount of knowledge regarding all the various styles of beer, the 'classic' examples of what each of those styles should encompass, as well as an extremely thorough knowledge of the entire beer brewing process - all the way from grains to glass. 

Now I play the waiting game.  Unfortunately, the BJCP is so backed up in scoring exams, that I won't have my test results for approximately six months; a long time to wait.  Due to this, however, the BJCP is changing the format of the test next year.  The test will be given in two parts starting next year: The written part which, for the first time ever, will be available to take in an online format, and the tasting portion, which will have to still be scheduled and attended in-person like the current exam. 

I'm hoping I did well enough my first time taking the exam to get 'Certified' status, which requires an exam score of 70% or higher; no easy task.  Otherwise, I'll likely be 'Recognized' status, which requires an exam score of 60% or higher.  But I can always take the exam again next year in the new online format. 

My whole motivation for taking the BJCP exam has been to increase my own personal knowledge about beer and the brewing process, mainly so that I can better articulate my various beer experiences and tastings to my readers.  There is no other benefit to me or to any other BJCP judge beyond the personal satisfaction of gaining the knowledge and experience necessary to continually improve our beer tasting and evaluation skills.  And, though I have now taken the test, the journey is not over.  I'll continue to learn more and improve my tasting and evaluation skills, so that I can provide better information to my readers about all the various and wonderful beers out there to try. 

I'm looking forward to putting some of my sharpened tasting skills to the test this December, when I hope to visit as many of the following breweries during my vacation as possible.  I plan to contact each brewing I'm going to visit beforehand, to see if I can setup some interviews and get you all as much 'inside' information as I can:

Hair of the Dog Brewing Co. - Portland, OR

Sierra Nevada Brewing Co. - Chico, CA

Russian River Brewing Co. - Santa Rosa, CA

Lagunitas Brewing Co. - Petaluma, CA

Moylan's Brewing Co. - Novato, CA
(Moylan's is the 'Sister' brewery to Marin Brewing below.)

Marin Brewing Co. - Larkspur, CA

Firestone Walker Brewing Co. - Paso Robles, CA

Stone Brewing Co. - Escondido, CA

Whew!  I hope I'll have time to hit 'em all. 

Drink responsibly and stay safe out there!

Classes, Competitions, Elections & Oktoberfest

BJCP Certification Classes:

Over the past few weeks, I've been busy cramming my head with craft beer knowledge.  The Beer Judge Certification Program (BJCP) is about more than just tasting beer.  It also requires that you have a strong understanding of the entire brewing process for all major styles of beer, from malting grains all the way to the glass.

I've had four classes so far, covering various topics from malting and kilning grains to the mashing process, what enzymes and reactions take place at what different temperature ranges, how different water chemistry and other factors can have a major influence on the finished beer, etc. etc.  As I've been saying all along, it's a lot to learn. 

Next week we have no class due to a schedule conflict, so I'll be using it as a self-study week.  We were given a partial practice test to work on to help prepare for the real exam coming up in October, so I'll be going over that in detail next week.  Also, luckily, there have been enough cancellations that I have made it from the waiting list into the October exam.  So no matter what happens, I'll be taking my first crack at the BJCP exam this October.  I'm hoping for a score of at least 70 for my 'Certified' ranking, though I'll take a 60 if that's all I can get ('Recognized' rank).  The first few mini practice tests I've taken in class tell me that I still have a lot of studying to do.

My Fly-PA Entry Is In:

Last night, I finally dropped off my 'Summer Snob' Imperial IPA entry for the Flying Bike Cooperative Brewery 'Fly-PA' competition at Larry's Brewing Supply in Kent.  I'm pretty happy with my entry.  Since bottling it for competition a couple of week back, I've been drinking it myself and sharing some with friends.  I've gotten lots of positive feedback and accolades, so I'm hoping I'll do well in the competition.  It would be great if, somehow, I managed to win & my Imperial IPA became Flying Bike's very first beer. 

At this point, I have no idea how many other entrants I'm up against, but Flying Bike has announced that the judging will be taking place this coming weekend.  So, hopefully, we won't have to wait too long for the results.  Wish me luck.

There are also a few other homebrew competitions coming up soon in the area, so I may enter my IPA into more than one contest.  I bottled a few extra bottles just in case I needed more for other competition entries.  I may even bottle some of my Oktoberfest soon for a 'Novembeerfest' competition coming up in November. 

Flying Bike Board Member Elections:

Also coming up soon will be the Flying Bike Cooperative Brewery Board Member elections.  I've been campaigning for a position on the Flying Bike Board of Directors, and all the candidate profiles are up for viewing on the Flying Bike website.  We're still waiting for the current Board to announce the date(s) for the election, but I'm hopeful that I will soon be a member of the Flying Bike Board of Directors.  You can also see my video appeal for your vote HERE.  Wish me luck. 

Oktoberfest Is Almost Here:

The first official day of Oktoberfest this year is September 17th.  In 1994, the schedule for Oktoberfest was modified in response to German reunification so that if the first Sunday in October falls on the 1st or 2nd (which is the case this year), then the festival would go on until October 3 (German Unity Day). 

My regular readers know that I've had my Oktoberfest lager (the first lager beer I've ever made) conditioning in a keg in my beer fridge since June of this year.  I brewed it in early May and wanted at least a 3-month long lagering period before serving the beer.  I haven't tasted it since moving it to the conditioning keg back in June but, at that time, it tasted great and should only get better over time.

This year, I plan to do things up right by making a full, traditional German meal on September 17th.  Right now, my menu consists of Jägerschnitzel, Käsespaetzle and Red Cabbage.  I'm also considering making some German pretzels for appetizers.  To do those right, I'll have to pick up some lye.  True German pretzels are dipped in a lye solution just before baking.  It's what give them that distinctive texture and flavor that says you're enjoying a real German pretzel. 

Until then, I'll keep studying my BJCP materials, enjoying my Summer Snob Imperial IPA, and hoping for the best in both the Flying Bike Fly-PA competition and the Flying Bike Board Member elections. 

Also, don't forget, the annual Hopfest at Brouwer's Cafe starts THIS Friday, 9/9.  Don't miss it! 

Drink responsibly and stay safe out there.

Patience Is A Virtue

Back in April of this year in a post titled, "Patience & Planning Ahead", I posted about the necessity of patience in the brewing and fermentation process.  I think, with my latest batch of IPA, I have finally realized the true benefits of patience and planning. 

Back in late June, I brewed an IPA for a competition.  The competiton is the Fly-PA IPA competition being put on by the Flying Bike Cooperative Brewery.  It's a cooperative members-only competiton to find Flying Bike's 'flagship' IPA beer.  The winner will have their beer scaled up and contract-brewed by Three Skulls Ales here in Seattle.  It's a rare opportunity for a homebrewer, like myself, to not only have their beer featured at a local pub, but to create what will be the first ever production beer created for the Flying Bike Cooperative Brewery; an important milestone for any brewery - or brewer.  I brewed a nice and hoppy Imperial IPA, with a final acohol level somewhere in range of 7-8 percent (7.75% ABV). 

A Beautiful Imperial IPA

The Imperial IPA I brewed stayed nestled in it's primary fermenter at 68 degrees for a full three weeks before I moved it from the fermenter to a 5-gallon keg for conditioning.  I had intended to let the beer condition for just a week or two before dry-hopping it, but I got so busy and sidetracked that I didn't get around to dry-hopping it until about a week ago (August 17th); which means the beer was allowed to condition for about 4 1/2 weeks before being dry-hopped.  This was not a bad thing. 

The beer was not carbonated during conditioning.  I only placed a gentle blanket of CO2 at 10PSI into the keg just after filling it, and then disconnected the CO2 line.  Two days after adding the hops (in a 'hop sock') to the keg, I began carbonation. 

Last night, I got the first true taste of the finished beer - dry hopped an all.  I was very pleased.  I can honestly say that this may very well be the best IPA I have ever brewed.  It was also the first batch where my wife, Lynn, was my assistant brewer.  So it was a great milestone for her as well. 

The aroma, appearance and flavor of my IIPA were all right where I wanted them to be.  I had to stop myself from going back for more.  I want to let the beer sit a few days longer, and then I'll bottle some this weekend for the competition.  After that, I can begin enjoying the rest for myself and bring some to a few friends for them to enjoy as well. 

I used a brand new recipe, concocted from scratch by myself, for this batch.  It is definitely a recipe I'll have to try again.  I had originally planned to use Simcoe hops for this batch, but I was unable to find any, so I used a combination of different hops as a 'substitute'.  Now, I have my hands on some Simcoe from this year's crop, so I'll have to try the Simcoe version as well and see how it compares to what I've got now. 

So wish my luck!  If I'm fortunate enough to win the Fly-PA competition, it won't be long before you'll be able to taste my beer on tap right here in Seattle.  If I don't manage to win, perhaps you'll be able to taste some anyway... but you'll have to find me!  ;) 

Drink responsibly and stay safe out there! 

The Beer Monger World Beer Tour Project

To quote a great man: "I have a dream!"  I bet most of you out there do as well; if not several.  Well, one of my dreams involves traveling the World.  My wife and I Love to travel, and want to see as much of this World as we can during our time here on Earth. 

I want to see it ALL!

Since we also Love good beer, however, why not combine the two Loves and try to find a way to tour the World in a quest to visit every production brewery in the World?  This, my dear friends, is the Beer Monger World Beer Tour Project. 

At the moment the project just a dream; my dream.  But I'm going to do the legwork and lay the groundwork for what I'm hoping will eventually become an either television or web-based show/series focusing on my Love of good beer and my travels around the World in the quest to try every beer the World has to offer. 

It would probably be best to focus on just one continent at a time so the show could focus on specific beer styles and the regions the originate from.  I mean, I don't want to be visiting a brewery in California one day and try to be visiting a brewery in Hawaii the next.  Oh wait; bad example.  ;)  lol   But you get the idea.  It would probably be best as well, at least financially, to start off with the show in America.  It could be something as simple as taking a motor home across the USA, stopping at every brewery. 

The World's First Beer Recipe?  Who knows.

Next up I'd have to say Europe; where it all began.  OK, OK, there are theories that brewing actually started in Africa, and I'd want to get into that debate somewhere within the show.  After Europe, we'd proceed to Africa, South America, Asia and... are there any breweries in Antarctica yet? 

As a preliminary 'warm up', and so I can get the feel of doing it, I may start bringing a video camera with me each time I visit a new brewery locally, as I often do, so I can make a little10-15 minute 'show' out of each visit.  I'd try to setup tours and possibly even interviews before my visit with the brewer and/or other staff.  It will also help me hone my woefully out of practice video editing skills. 

My current equipment (I guess I need a sponsor!)

If I can manage to pull this thing together, in the future you may see a PayPal donation link here on my blog as a way to help me start building funds to get the show off the ground.  Subscribers to the show would get to live vicariously though my wife & I, as we travel the World, and explore every nook and cranny of the brewing World. 

Drink responsibly and stay safe out there. 

My Trip To Scuttlebutt Brewing

As my regular readers know, in addition to being a beer enthusiast, I also enjoy motorcycle rides.  I often like to take a weekend ride out to one of the many breweries in the Puget Sound area and, this past weekend, that trip was to Scuttlebutt Brewing in Everett, WA. 

I normally look for a more 'roundabout' way to get to the breweries I'm visiting, since I'm on my motorcycle, but I got a bit of a late start on Saturday, so I took I5 from Federal Way, where I live, to the Everett waterfront.  Scuttlebutt recently moved a bit down the block from where the used to be - and a bit closer to the water.  They now share a building and parking lot with the Everett Waterfront Center; a beautiful space right on the Everett Marina. 

Usually, when I first walk into a brewery restaurant, I look for the bar.  I've always been the type of person who prefers sitting at the bar in a bar or restaurant unless, of course, it's more than just me or me and one other person.  At first, I saw no bar.  I walked into the restaurant, past the podium near the front doors, but still didn't see the bar.  It wasn't until I was a ways into the restaurant that I finally saw the bar.  It was situated in such a way that it couldn't be seen from the front door.  The bar itself was well laid out; not too cluttered and a nice bar top. 

Scuttlebutt Brewing Co.

AHA Rally At Pike Brewing

Me with Charlie Papazian

Last night (7/10/2011), I attended an American Homebrewer's Association (AHA) Rally at Pike Brewing Company in Seattle, WA.  AHA Rallies are hosted by members of the Brewers Association (seperate from but related to the AHA - for samll, independent craft breweries rather than homebrewers), and are a great perk for members of the AHA.

Brewery owners and brewers are typically on hand at these AHA Meber's Only events to answer questions, give brewery tours, pour free beer samples, etc. etc.  It's a great way to meet fellow homebrewers and beer enthusiasts, get more into the local beer scene and to meet some special people.  I'd like to shout out a big thanks to Pike Brewing for hosting this event. 

The Pike Brewery (the part that the general public doesn't get to see)

On hand for last night's rally were:
Charles & Rose Ann Finkel - Owners of Pike Brewing Company, who hosted the event
Kathryn Porter Drapeau - AHA Membership Cooordinator
Dean Mochizuki - Pike Brewing's Head Brewer
And last but not least: Charlie Papazian - Founder of the AHA

I had a great time meeting a few friends and making a few new ones.  I also got a chance to meet Charlie Papazian.  I already know Charles Finkel and Dean Mochizuki.  Kathryn had her hands full with member relations, as many new AHA members signed up in order to attend this event. 

Here is a 9-10 minute video of Charles Finkel welcoming everyone and introducing Charlie Papazian:



(If the video link above is not working - click HERE to see the video - you may have to 'Like' my Beer Monger page on Facebook.)

I'll have to keep my ears open for when the next local AHA rally will be.  It was a lot of fun; and the only way to attend is to be an AHA member! 

Drink responsibly and stay safe out there. 

The Best Beers in America - 2011

Zymurgy Magazine, the official magazine of the American Homebrewer's Association, has, in their latest issue, released their 2011 list of the best beers in America.  The selections are made by Zumurgy readers and, according to them, "A record number of votes were cast this year, with 1,306 different beers from 433 breweries represented in the poll."

And the winners are (A 'T' before the rank indicates a tie):

1. Russian River Pliny the Elder
2. Bell’s Two Hearted Ale
T3. Dogfish Head 90 Minute IPA
T3. Founders Kentucky Breakfast Stout
5. Bell’s Hopslam
6. Stone Arrogant Bastard
7. Sierra Nevada Celebration
T8. Sierra Nevada Torpedo
T8. Stone Ruination
10. Sierra Nevada Pale Ale
11. Stone Sublimely Self Righteous
12. Sierra Nevada Bigfoot Barleywine
13. Goose Island Bourbon County Stout
T14. Great Lakes Edmund Fitzgerald Porter
T14. Oskar Blues Dale’s Pale Ale
T16. Dogfish Head 60 Minute IPA
T16. New Glarus Belgian Red
18. North Coast Old Rasputin
19. Bell’s Expedition Stout
T20. Deschutes The Abyss
T20. Left Hand Milk Stout
T20. Odell IPA
T20. Samuel Adams Noble Pils
T20. Surly Furious
T20. Troegs Nugget Nectar
T26. Rogue Dead Guy Ale
T26. Samuel Adams Boston Lager
28. Anchor Steam
T29. Bear Republic Racer 5
T29. Ommegang Three Philosophers
T29. Oskar Blues Ten Fidy
T29. Three Floyds Alpha King
T29. Three Floyds Dark Lord
T34. Avery Maharaja
T34. Dogfish Head Indian Brown
T34. Dogfish Head Palo Santo Marron
T34. Three Floyds Gumballhead
T38. Dogfish Head 120 Minute IPA
T38. Lost Abbey Angel’s Share
T38. New Belgium La Folie
T38. New Belgium Ranger
T38. Oskar Blues Old Chub
T43. Ballast Point Sculpin IPA
T43. Great Divide Yeti
T43. New Belgium 1554
T43. Russian River Blind Pig
T43. Ska Modus Hoperandi
T48. Alesmith Speedway Stout
T48. Dark Horse Crooked Tree
T48. Green Flash West Coast IPA
T48. Summit EPA
T48. Victory Prima Pils

So, did your favorite beer make the list?  Also, how many from this list have you had yourself?  Since this is a list of the 'best beers' available from American breweries, you might want to start working your way down the list, trying any you haven't had before, so you can see what all the fuss is about.  I've had 28 of the beers on this list.  I guess I'd better get busy trying the rest of them. 

It was no surprise to see Russian River's Pliny The Elder take top honors again.  That makes three years in a row that it's topped the list.  I've had all but two of the top 12 beers listed above but, apparently, I need to pay more attention to Bell's.  They'll be on my mind the next time I visit my local bottle shop. 

In addition to ranking the best beers, the Zymurgy poll also ranked American breweries.  Here are those results:

1. Dogfish Head Craft Brewery, Milton, Del.
2. Bell's Brewery, Kalamazoo, Mich.
3. Sierra Nevada Brewing Co., Chico, Calif.
4. Stone Brewing Co., Escondido, Calif.
5. Russian River Brewing Co., Santa Rosa, Calif.
6. Founders Brewing Co., Grand Rapids, Mich.
7. New Belgium Brewing Co., Fort Collins, Colo.
8. Boston Beer Co. (Samuel Adams), Boston, Mass.
9. Three Floyds Brewing Co., Munster, Ind.
10. Oskar Blues Brewing Co., Longmont, Colo.
11. Goose Island Beer Co., Chicago, Ill.
T12. Lagunitas Brewing Co., Petaluma, Calif.
T12. New Glarus Brewing Co., New Glarus, Wis.
14. Deschutes Brewery, Bend, Ore.
15. Great Lakes Brewing Co., Cleveland, Ohio
16. Odell Brewing Co., Fort Collins, Colo.
17. Avery Brewing Co., Boulder, Colo.
18. Great Divide Brewing Co., Denver, Colo.
19. Victory Brewing Co., Downington, Pa.
20. Surly Brewing Co., Minneapolis, Minn.
21. Rogue Ales, Newport, Ore.
22. Firestone Walker Brewing Co., Paso Robles, Calif.
T23. Brooklyn Brewery, Brooklyn, N.Y.
T23. North Coast Brewing Co., Fort Bragg, Calif.
T24. Bear Republic Brewing Co., Healdsburg, Calif.
T24. Left Hand Brewing Co., Longmont, Colo.

My personal preferences would have ranked a few of the breweries there a bit higher.  For exmple: Firestone Walker Brewing & North Coast Brewing should have ranked higher (though I'm not sure who I'd 'bump' lower to make that happen).  But, as this is a nationwide poll, I can't expect everyone's tastes to match mine. 

Further poll results, including which brewery has the best portfolio and what the best import beers are, take a look HERE on the Homebrewer's Association website. 

Drink responsibly and stay safe out there.

A Trip To Silver City Brewing

This past weekend we had a bit of nice weather, so I decided to jump on my motorcycle and take a trip to a brewery I hadn't had the opportunity to visit yet.  That brewery was Silver City Brewery & Restaurant in Silverdale, WA.  I could have taken the Bremerton ferry from Seattle to get to Silverdale but, since I live a bit farther South and it was a nice day for a ride, I decided to take the waterfront route along Dash Point to Tacoma and then on through Gig Harbor, Oak Harbor and Bremerton on Highway 16 and Highway 3. 

I arrived at the brewery, surrounded by fast food joints (Mickey D's, Jack in the Box, Skippers, etc.) and set adjacent to a mall with places like Kohl's and Macy's Furniture Gallery.  It was an oasis for those seeking a real brewpub (as opposed to the pale imitation that is Red Robin, just a few doors down - does that place EVER clean their tap lines?)

I took a seat at the bar and ordered an Indianola IPA.  The first sip had a bit of a 'yeasty/homebrewey' kind of taste, but it soon passed and presented a fairly well balanced IPA.  A bit on the sweet side and a bit light on the hop bite for my tastes, but as my regular readers know, I'm a serious hop-head.  It had a sweet caramel malt and floral hop aromas (subdued).  I was preparing to order some food, but learned that Silver City's happy hour is 7 days a week.  I was a bit after 2:00 and their happy hour started at 3:00, so I decided to nurse in Indianola a bit, and wait until happy hour to order food. 

The Taps At Sliver City Brewery & Restaurant

When happy hour arrived, I stepped things up on the beer side, ordering a Whoop Pass Double IPA.  This 9% deep copper colored IPA is the stronger and hoppier counterpart to Indianola.  It had a nice grapefruit/orange citrus aroma with just a bit of caramel and brown sugar type sweetness in the background.  Assertively hoppy, this is my type of beer; grapefruity and piney with just enough malt backbone to support the assertive hoppiness. 

I paired my Whoop Pass with a bowl of Silver City's Gumbo and a pulled pork sandwich with cole slaw.  Though not traditional Southern style, the gumbo was pretty good, with andouille, chicken, red peppers, onions and served over rice.  And their 'small' happy hour bowl wasn't exactly tiny (though for $5.99, it shouldn't be.  I'm used to lower prices for happy hour soup servings - but smaller portions too). 

The pulled pork sandwich with slaw was also good ($5.99 also).  Not too heavy on the BBQ sauce, which I like, but it may have almost been too light on the sauce. My first few bites were a bit on the dry side.  I find that getting the BBQ sauce to pork ratio correct for a pulled pork sandwich can be a challenge.  There are varying opinions on how much sauce is enough - how much is too much, etc.  I think the best solution would be if more restaurants started going ligher on the BBQ sauce, but including an extra side of it for those who want more.  The bun was firm but not hard and the slaw had the right amount of dressing; not too much or too little. 

Wanting to finish with something a bit lighter, I switched to Silver City's Hefewizer for my last beer.  I was preparing to use lemon in my Hefewizen, as I often do with American-style Hefe's, but I was pleased to discover that Silver City's Hefewizen, which I had never had before, was a German Style Hefe.  I don't use lemon on German style Hefewizens, so I put the lemon wedge aside and enjoyed.  They did a decent job with this one.  I've had better Hefes, but the traditional clove and banana notes were there, along with a nice wheat malt character with a medium body.  Very refreshing. 

We haven't had a whole lot of great weather so far this summer, but I hope I'll have more opportunities to visit other breweries in the state this year, so I can share my impressions with you.  I'll have to start figuring out which brewery I'll visit next.

Drink responsibly and stay safe out there.