Archive for the 'Here’s What’s Brewing' Category

It’s Only Just Begun…..

Yesterday the United States District Court for the Western District of Texas handed down its ruling on the joint lawsuit filed back in October of this year against the Texas Alcohol and Beverage Commission (TABC) by Austin brewery Jester King, Zax Restaurant and Bar and Authentic Beverage. 

Essentially the Federal court states that breweries in Texas can now: label a beer a ‘beer’ and an ale, an ‘ale’, regardless of the ABV; advertise where their beers are sold; as well as describe the alcohol content of their beers with words like ‘strong’. “In a remarkable (though logically dubious) demonstration of circular reasoning” Judge Sparks states in his ruling filed yesterday, the “TABC attempts to defend the constitutional legitimacy of the Code through an appeal to the statutory authority of the Code itself.” Referring to the required use of the terms “beer”, “ale”, and “malt liquor”, he writes “TABC’s argument, combined with artful legislative drafting, could be used to justify any restrictions on commercial speech. For instance, Texas would likely face no (legal) obstacle if it wished to pass a law defining the word ‘milk’ to mean ‘a nocturnal flying mammal that eats insects and employs echolocation.’ Under TABC’s logic, Texas would then be authorized to prohibit use of the word ‘milk’ by producers of a certain liquid dairy product, but also to require Austin promoters to advertise the famous annual ‘Milk Festival’ on the Congress Avenue Bridge.’”

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Brewpubs and the Craft Beer Industry

One of the best aspects of attending the Great American Beer Festival (GABF) each year is the education and updates on the craft beer industry that are available. This year, I had the opportunity to attend a luncheon put on by the Brewers Association (BA) on day 2 of the festival, which was held at the Denver Marriott City Center  in Denver. All beers at the luncheon were from brewpubs, with the majority of the beers having been GABF medal winners the year before. Brewers Association Program Director, Julia Herz mc’d the luncheon, which discussed various industry topics. However the focus was on the influence of brewpubs within the industry.

While Herz kicked off the luncheon, attendees were treated to a wonderful Belgian white from Taps Fish House and Brewery in Brea, California. Soon after the first course arrived, Roasted Beet Salad with fennel, green apples, goat cheese and bacon with vinaigrette. Paired with this was a Vienna style lager from Chuckanut Brewery and Kitchen in Bellingham, Washington, as well as a Belgian Saison from Mckenzie Brewhouse in Malvern, Pennsylvania.

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Recipe Formulation

Formulating your own recipe to create what you hope is an unbelievable Homebrew is probably the most difficult part of brewing your own beer. However, it can be the most rewarding as well.  Maybe you’ve gathered the equipment needed, books and even talked to veteran brewers. You might even have many partial mash or all-grain batches under your belt. Something is missing though. While you are enjoying the brewing process, getting to know your equipment and honing your techniques, however you want more control over the process, more of a challenge.

I confess, I probably brewed at least 4-5 all-grain batches before I finally felt ready to try my hand at creating my own recipes. I was scared to death. Trying someone else’s proven recipe is safe and if you make a mistake or two, it’s likely to be close enough. Working on your own recipe puts the added stress of not getting the recipe right. That can make or break your beer, even if your brew day is perfect.

There are dozens of books out there that will assist with recipe formulation and getting to know everything that needs to be considered, however there are a few in particular that I keep close at hand: Ray Daniel’s ‘Designing Great Beers’; Randy Mosher’s ‘Radical Brewing’; and the recently published ‘Brewing better Beer’ from Gordon Strong. I suggest looking at these and any others as your resources.

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When is it too much?

These days, you wouldn’t have enough fingers to count up all the production breweries in Texas. Although Texas is still very far from being what it has the potential to be, this is still a great problem to have. Even the smaller towns like New Braunfels, are getting in on the action. However, one city in Texas seems to be rising above all others in its numbers of brewpubs and production breweries to the point that comparisions to Denver, Colorado and San Diego, California have been mentioned. Austin, Texas has become a hot spot for craft beer these days, but is there too much?

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Make Way For Ducklings!

I recently paid a visit to a known, and yet little known, brewpub in Boerne, Texas. Here’s a link my review of them orignally posted on UpTake.com.

Estilo Suramericano De La Cerveza Del Arte

Let’s face it. When you think of craft beer, your first thought is not South America. Think South America and your mind is filled with images of the Amazon River, Rio De Janeiro and Carnival. But beer? Never! I confess, craft beer and South America were not my first thoughts when I walked into the offices of the Brewers Association in Boulder, Colorado last summer. I was there to meet homebrewing legend, founder of the American Homebrewers Association, and current Brewers Association President, Charlie Papazian.

A few minutes after my arrival, Charlie came out to the lobby with yes, a beer in his hand and two glasses. We sat down and began what was a great conversation. Ok, so what beer were we sharing? A coffee porter called Demoiselle from the Colorado Brewery in Riberaõ Preto Brazil. Yes, Brazil. Charlie had gone down to Brazil in early 2010 and the porter we were enjoying was one of the fruits of that trip.

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Has Craft Beer Gone Main Stream?

‘Off-centered Ales for Off-Centered People’ is the mantra for Dogfish Head Craft Brewery and adorns every one of their bottles. Never afraid to try something new with brewing, Dogfish Head has gained a reputation as one of the ultimate risk takers with craft brewing. Attitudes like this in the craft beer world have brought finely crafted ales front and center , however sales of the mainstream beers still accounts for around 95% of beer sales in the United States.

As much as I’d like to keep all the craft beer to myself, the whole point of myself and others writing about and advocating craft beer is to get others to ‘drink out of the box’. Try something different, something that was brewed with love, passion, heart and soul. All praise Dogfish Head and every other craft brewery in the United States, you inspire all of us!

Here’s a link to a recent article I did on Dogfish Head for UpTake.com.

Dia De La Muerta And The Phenomenon That Is Freetail Brewing

This past Saturday saw the 3rd bottle release of Freetail Brewing Co’s popular La Muerta, a day otherwise known as: Dia de La Muerta. La Muerta is Freetail’s immensely popular Imperial Stout. Its release, whether in the bottle or on draft, is always highly anticipated. Usually release in November each year in conjunction with Dia de los Muertos. Each year LaMuerta’s reputation seems to grow and has spread outside of Texas.

photo courtesy of Freetail Brewing

This year, folks were lined up as early as 9am at the San Antonio area brewpub, to ensure they had a shot when bottles went on sale at 11:30. Last years bottling was around 85 or so and sold out quickly. This year, bottling was increased to around 450 and those clamoring for bottles were limited to 4 each. Despite the increase in bottling this year, La Muerta sold out in about 3 hours, showing again it quite the hot commodity.

This years offering certainly has not disappointed. Filled with strong, yet balanced. notes of smoke and chocolate. Fair warning to the faint of heart, this homage to the dearly departed weighs in at around 10.2% ANV (Alcohol by Volume). Tread lightly, but enjoy. It’ quite the treat and perfect for the cooler fall weather in San Antonio.

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Is Your Beer Fresh? Musings On What it Means To Be A Fresh Beer

I got to thinking about the subject of beer freshness after a friend and I were discussing some recent comments made on a popular craft beer site. By now we have all heard of the ‘Born On Date’, as a rather large and global beer conglomerate has made us all aware of the term. What many do not know, is that Anheiser-Bush InBev did not start the practice of marking when the beer was bottled. The Boston Beer Company first started the practice with its Sam Adams line back in the1980’s and many do it now in one form or fashion. Putting born on dates aside for a moment, the crux of this issue exactly how long is beer fresh?

pic courtesy of benchfly.com

This is indeed a highly debatable topic with many thoughts on how fresh a beer stays before you have to consume it. It often depends on a few factors, such as the style, how the beer is packaged, how it’s handled by the brewer, what the distributor does with it, as well as the retailer. Does a beer really go bad beyond its ‘freshness date’? I’m not going to be able to put that issue to bed in the article, but maybe I can give a little insight.

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Houston Beer Week

Something that just doesn’t happen often hit Houston, Texas this week. A week long string of events know as Houston Beer Week that began this past Monday, October 11th and  continues throughout the week, culminating with the Monsters of Beer Charity Festival this Sunday, October 17th.2010. So what exactly is a beer week? Why have one? What’s the purpose anyway? Did I realize it’s already Thursday and the week is almost over?

Image Courtesy of Houston Beer Week

I’ll try to answer these questions and more! A ‘beer week’ is typically a celebration of the craft beer culture that exists in a particular locale. For Houston, something like this hasn’t happened in about ten years, so this is indeed a treat for those craft beer aficionados craving good beer. The great thing about a beer week, Houston included, is that the events happen at different craft beer related locations throughout the city. Cost is depended upon the location, so can pick and choose what you go to.

As to why a beer week should be held, why the heck not?! Especially in craft beer starved Texas, that is only beginning to progress in this area over the last few years and the purpose is to educate you on what goes into a good beer and how to recognize one! Expose you to as much of what is available in your area and the country as possible.

Yes, I realize it is already Thursday and that you have likely missed many of the events. Regardless, I’m going to fill you in on what has transpired thus far, what Houston Beer Week is all about  and what you can expect the remainder of the week.

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