Archive for March, 2010

Style Profile: Rye Ale

Tuesday, March 30th, 2010

Rye Ale is an oft overlooked style of beer that combines the graininess of a porter, the smoothness of a cream ale and the spiciness of a pale ale in one delicious brew. While it still can be tough to find in some parts of the country, the style has been slowly gaining in popularity over the last few years. Its unique combination of flavors makes it a great beer to enjoy during the spring or any time of the year.

As the name suggests, the key ingredient in this style is rye grain. Used in place of barley, rye gives beer a tall head and a lovely taste. Although rye is best known as a type of bread, it has been used for many centuries as a basic ingredient in many different types of alcohol. First cultivated in Turkey, the plant is now primarily grown through much of Europe, but can also be found in Asia and North America. Because its flavors are so much stronger than barley, when overused rye can overpower a beer’s taste, but when brewed in conjunction with barley it gives beer a wonderfully bold taste.

It’s only in recent years that rye has seen a resurgence among craft brewers. There are now a number of wonderful beers out their in the classic rye ale style. If you are looking for a classic rye ale to introduce yourself to the style your best bet is Founders’ Red’s Rye Ale, which is perhaps the most popular rye ale in America. If you find it to your liking be sure to give Cane & Ebel from Two Brothers Brewing Co. a try or the Rye Pale Ale from Terrapin.

In addition to this many more brewers have been experimenting with the grain as a flavor enhancer in other styles. One example of this is Brooklyn Brewery’s Manhattan Project, which was brewed in collaboration with Esquire Magazine Drinks Editor David Wondrich as an attempt to replicate the taste of a Manhattan cocktail in beer form. While it’s hardly a Manhattan clone it is a deliciously unusual brew that showcases the tremendous versatility of rye and something everyone should try.

What do you think of rye ale? Next time you try one  let us know by tweeting your beer and adding the #mybeer hashtag

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Budweiser Select 55: Light on Calories, Taste and Alcohol

Thursday, March 25th, 2010

During the advertising blitz of this year’s Superbowl Anheuser-Busch pushed their latest creation, Budweiser Select 55. It’s a 55 calorie light lager that’s clearly a direct challenge to MGD 64, SABMiller’s similar light lager with 64 calories per 12 oz serving. While light beer is certainly nothing new, this tug of war between the two companies is a trend we’re not pleased about.

What a lot of people don’t realize about these super light beers is that they’re not just light in calories (and taste) they’re also light in alcohol. Both Select 55 and MGD 64 are just 2.8% alcohol by volume. That’s low, even by light lager standards. Michelob Ultra, the first ‘super light’ lager at 95 calories  is 4.2%, the same as Bud Light. To get the same amount of alcohol from Select 55 or MGD 64 as Bud Light you’d pretty much have to drink twice as much, all but negating any of the caloric benefits. Without the promise of lower calories is there any reason to drink these beers? let’s face it, if you’re drinking them it’s certainly not for the taste, it’s for the alcohol and the perceived lack of calories. So really, why bother? If you’re looking for a low calorie alcoholic drink you’re really better off drinking a simple cocktail like vodka tonic or something.

If on the other hand you’re interested in drinking beer because you enjoy beer and you enjoy the way it tastes, you should try drinking a real beer that’s brewed for taste not calories. We’re all for healthy living and watching what you eat and drink but as we’ve said before, counting calories when it comes to beer just doesn’t make sense. Is anyone really concerned about the 9 calories you save by drinking Select 55 over MGD 64? Despite the suggestions of Anheser-Busch and SabMiller, quality beer doesn’t have that many more calories than light beer. Although Guinness is sometimes referred to as “liquid bread” due to its perceived heaviness, it only has 17 more calories per serving than Bud Light. Hopefully this race for the lightest beer possible will fade away like the silly trend it is, but in the meantime take a stand for real beer that’s made for taste, not calories and enjoy craft beer.

What do you think of this race for the lowest calorie beer? Let us know in the comments or on twitter.

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Five Alternative Spring Brews

Wednesday, March 24th, 2010

Spring is officially here and that means it’s time for a fresh crop of seasonal beers. Many breweries release their springtime beers this time of year to coincide with the new season. There are plenty of other delicious brews out there that go great with this time of year, so here’s a look at five alternative spring beers:

Marzen – German for the month of March, this style is closely related to the Oktoberfest style, as traditionally March was when beers were brewed for Oktoberfest. Today some brewers will make separate batches to be enjoyed in the springtime. These beers are usually very mild with a dark copper color. They have a slightly sweet, delicate taste and very little hops. Overall it’s a light and crisp style that’s as great in the fall as it is now. Try Spaten’s version to get the classic example of the style. Ayinger also makes a very traditional version. Victory has a nice bold American craft take on it as does Abita.

Maibock - This style is perhaps the lightest of the bock family of heavy German lagers. It’s got a light body with slightly sweet flavors and a moderate hop profile. Dead Guy Ale is probably the most well known version of this style, although it tends to be a bit sweeter and stronger than most. Smuttynose does an interesting version that’s worth a try. Flying Dog’s Heller Hound Bock is also pretty refreshing.

Witt – As we discussed on Thursday, there’s been a lot of attention in this style recently thanks to the popularity of Blue Moon (which many don’t realize is made by Coors.) These beers offer a wonderfully fruity and crisp wheat flavor that’s a great introduction to folks new to the world of craft beer. There are some great craft wits out there, including the Ommegang Witte, Allagash White and Blanche De Chambly from Unibroue.

Saison – Also known as farmhouse ale, this style was once originally brewed to be consumed during the hot summer months while doing farm work. Whether you’re a farmer or not, it’s still a great style to enjoy any time of the year. These beers are light and extremely crisp with a spice that comes from herbs and spices  used in the beer. The sharp but sweet flavors are one of my favorite spring beers. Dupont is the classic version of this Belgian style. Their Foret version is also pretty tasty. Hennepin from Ommegang is a fantastic American craft version, as is Smuttynose’s Farmhouse Ale.

Cream Ale – Traditionally a poorly regarded style, there have been a number of brewers in recent years who have redeemed this one’s standing. They are extremely creamy while still being relatively light and pleasant. Sam Adams does a great version, as does Anderson Valley with their Summer Solstice. If you can get your hands on Lagunitas Sirius ale, you’ll be sure to enjoy it.

This is just a few of the great brews that go well with this time of year. What’s your favorite beer this time of year? Next time you try it, let us know by tweeting your beer and adding the #mybeer hashtag

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Blue Moon: The Most Controversial Beer in America?

Thursday, March 18th, 2010

Since its introduction in 1995 Blue Moon Belgian White has steadily grown in popularity, becoming one of the most popular Belgian style beers in America. Despite its popularity the beer also has many detractors who are weary of its corporate ownership and misleading labels.

Many don’t realize that although it says “Blue Moon Brewing Company” on the label, Blue Moon is actually made by Molson Coors, one of the biggest beer companies in the world. Because of this there are many in the craft beer community who are apprehensive about the beer’s popularity. They see it as an attempt by corporate America to infiltrate the craft beer scene under false pretenses and steal the profits from small, independently owned breweries. They fear that big beer corporations like Molson Coors might one day even be able to drive these small craft breweries out of business thanks to their size and strength from a business stand point, forever damaging the craft beer scene.

At the same time there are many who see the surprising popularity of Blue Moon as nothing but a good thing. Thanks to the massive reach and distribution channels of Molson Coors, Blue Moon is available throughout the US and has introduced countless casual beer drinkers to a Belgian style beer who might otherwise have never tried anything but light lagers like Coors and Budweiser. As a result many more are taking an interest in quality craft beer, helping the craft beer movement a great deal. These folks argue that a beer should be judged on taste, not who brews it, and to do otherwise is nothing but petty snobbery.

Personally I have mixed feelings on the beer. While I too am suspicious of a big corporation like Molson Coors, there is no question it has helped spark an interest in craft beer among many who previously couldn’t have cared less. When people new to craft beer ask me to recommend something for them the number one comment I hear is “I like Blue Moon, what else should I drink?” I usually tell these folks to give other Belgian whites a try. Hoegaarden is perhaps the second most popular in the US of this style. While the Hoegaarden Brewery has been around since the 15th century, it’s currently owned by Anheisher-Busch, which makes it similar to Blue Moon’s current ownership status. Hoegaarden’s corporate ties aren’t as well known as the Coors/Blue Moon connection so it tends to elicit less of a reaction among craft beer enthusiasts.

There are however some great craft wits out there, including the Ommegang Witte, Allagash White and Blanche De Chambly from Unibroue.

What do you think of Blue Moon? Has it helped or hurt the craft beer movement? Leave your thoughts in the comments below or hit us up on Twitter.

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Cooking with Guinness on St. Patty’s Day

Tuesday, March 16th, 2010

Tomorrow is St. Patrick’s day, a time for gathering with loved ones and enjoying a glass or two of your favorite beer. Many celebrate St. Patty’s day with perhaps the most famous Irish beer, Guinness. It’s a yearly tradition the Beeriety team follows as well. Guinness is not only great on its own, it’s also is great to cook with. Here’s five delicious recipes with Guinness in them to cook tomorrow.

Guinness Bread – Whatever you have to eat tomorrow, you’ll probably want some bread to go with it, and what better bread to have on St. Patrick’s than some tasty Guinness bread? It’s easy to throw together and tasty enough to be its own meal.

Guinness Beef Stew – This classic Irish meal is hearty and delectable. It’s a great meal that will fill you up in no time, but still leave you craving more. The rich flavor of the Guinness blends amazingly well with the beef.

Guinness Potato Salad – Although it may seem a bit unusual, the Guinness really makes this dish into a delicious side. In addition to that, there’s bacon in it, and who doesn’t love bacon? It’ll go great with almost anything you decide to have tomorrow.

Guinness Chocolate Pudding – Absolutely amazing looking and even better tasting, this thick chocolate pudding has a wonderful hint of Guinness to it.

Irish Car Bomb Cupcakes – These delicious treats are inspired by the cocktail of the same name which involves a half-shot of Bailey’s Irish Cream and half-shot of Jameson’s Irish whiskey in a glass of Guinness stout. Our friend Meg made them recently at an Oscars party we attended and they were absolutely amazing.

How do you like to ring in St. Patrick’s day? Have you ever tried cooking with Guinness, or any other beer? Let us know in the comments or on twitter.

Erin Go Bragh!

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Beers for the Non-Beer Drinker

Thursday, March 11th, 2010

Many people the world over love beer, but there are some folks out there who unfortunately, are just not too keen on the stuff. Often this can be because they’ve never had a proper introduction to all the different tastes and variety that beer has to offer. Sadly in America almost all of the beer one will be causally exposed to is exactly one type- the light lager. This is unfortunate because as we’ve tried to show, there is an endless array of different flavors and tastes that beer is capable off.

As the craft beer movement continues to grow steadily throughout the US more and more people are encountering new and interesting beers beyond the pilsner to explore. Unfortunately some folks’ first encounter with craft beer still may not win them over. Perhaps they tried a spicy IPA when hops just isn’t for them, or a rich and creamy Guinness when the sweet taste isn’t their style. Without knowing any better, such an encounter my lead someone to give up on beer entirely. I believe there is a beer out there for everyone. It’s with this in mind that we present some suggestions for how to introduce beer to someone who prefers other types of alcoholic drinks.

Wine – If you prefer wine you probably enjoy subtle, smooth flavors and may find the sometimes brash and bold tastes of beer to be too much. If that is the case I would recommend try some nice Belgian beers. Belgium has a strong brewing history and beers from this small country are regularly regarded as some of the best in the world. The most famous Belgian beers are actually made by Trappist monks in a tradition dating back centuries. The Belgian Tripel such as Chimay Tripel is great for white wine drinkers while the double and quad will be good for red wine enthusiasts. Try Chimay Red or Blue if that’s what interests you.

Gin – I’ve always found gin spicy, slightly bitter and smooth. With this is mind I’d recommend the hoppier German style beers. To start with a real pilsner (not the pale imitation of them passed off by Coors and the like) is a great place to start. Prima Pils from Victory is an amazing American craft pilsner. Sam Adams Noble Pils is also a great new version with a great hop flavor. A Helles lager like Weihenstephaner Original is also lovely.

Burbon/Whiskey – If dark and full flavored is your thing, give rye beer a try, with something like Founder’s Red Rye. Also Barleywine might suit your tastes, try Serra Nevada Big Foot for that, or Old Horizontal from Victory. Give a Dopplebock a try too, such as the classic one, Celebrator.

Rum – Sweeter beers might be good for a rum drinker, so something like a milk stout might be a good idea, such as Left Hand Milk Stout. Wheat wine is also good for this type of taste, my favorite of this style is Smuttynose. Also a dark wheat beer like a dunkelweizen, say Weihenstephaner Dark, would probably go well also.

Vodka – A beer that’s clean and smooth might be a good match for a vodka drinker. For that I’d recommend something like a Belgian wit. This style has received a lot of attention thanks to Blue Moon’s surprising popularity. Because Blue Moon is made by Coors, some are reluctant to drink it. Other great examples of the style include Hoegaarden (owned by Anheuser-Busch), Allagash White and Blanche De Chambly from Uniboue.

I don’t mean to imply with the above recommendations that each type of alcohol tastes similar to beers I’ve paired with them, but rather that someone who enjoys each alcohol might find similar things to enjoy with each beer. If you disagree with any of the above suggestions or have a specific question in mind feel free to ask us, either in the comments below, on Twitter or Tumblr.

Cheers!

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Is Your State Restricting Your Beer?

Tuesday, March 9th, 2010

Two weeks ago the Alabama Senate passed a bill legalizing the homebrewing of beer and wine. If the bill, which is now being considered by the Alabama House, goes into law, Alabama will become one of the last states in the US to legalize homebrewing. Although homebrewing is legal under federal law there a few states which still ban the hobby. Unfortunately, these aren’t the only restrictive beer laws on the books in many US states.  This includes not just what you can make at home, but what you can buy form the store, such as how strong beer can be. Here’s a quick rundown of some of these prohibitive beer laws.

Iowa – Beer > 5% ABV must be shipped through state warehouse, making it difficult to find and all but illegal.

Utah – Beer > 4% ABV can only be sold in state stores. Only 4% ABV or below beer available on tap. Ban on the sales of kegs.

Pennsylvania – Beer is only available through state run distributors or restaurants. Distributors mainly sell cases and kegs, making it difficult to try new and unusual beers. Six packs and 12 packs of beer can be purchased from bars and restaurants to be taken home, but only 194 ounces (or sixteen 12oz bottles) at a time. Pennsylvania is also one of the few states in which you must be 21 to purchase non-alcoholic (0.5% ABV) beer.  Breweries most also register their beer with the state, last week a controversial raid took place in Philadelphia of three bars selling aged beers not registered because the brewery had gone out of business.

Alabama – Beer stronger than 13.9% ABV is not permitted. No bottles larger than 16 ounces.

Florida – No bottles larger than 32 ounces.

Georgia – 14% ABV cap on beer. A recent development, up until five years ago the cap was 6% ABV

Oklahoma – Beer stronger than 4% ABV can on be sold at room temperature. This refrigeration ban has lead to many craft breweries to skip the state. Homebrewing is also still illegal.

Kansas – Until 1987 selling alcohol to be consumed on site, such as at a bar or restaurant was illegal. Today many counties still require bars and restaurants restaurants make 30% of their profits from food to sell alcohol.

Michigan – Beer made at micorbreweries or brewpubs cannot be served on site

New Hampshire - 14% ABV cap on beer.

New York – Beer and liquor cannot be sold at the same store.

North Carolina – 15% ABV cap on beer.

Ohio – 12% ABV cap on beer.

South Carolina – 14% ABV on beer.

West Virginia – 12% ABV cap on beer.

Washington, D.C. – No singles bottle sales permitted.

Although limits as high at 15% ABV may seem permissive enough, it does ban many of the more experimental beers from Belgian brewers and adventuresome craft brewers. Moreover, it confines brewers from exploring uncharted brewing territory. If distilled liquors which are frequently 40-45% ABV are permitted, why limit how strong beer can be? To find out what you can do to help change the beer laws in your state head over to the Brewers Association Beer Activist site.

What do you think of the current beer laws? Have further details what is and isn’t permitted in your state? Let us know in the comments or on Twitter.

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Style Profile: Scottish Ale

Thursday, March 4th, 2010

Scottish ales are wonderfully unique and deliciously dark, making them perfect for the colder months. Here’s a quick look at Scotland’s fine ale tradition.

Like many regional styles, the beers of Scotland are directly related to the geographic conditions of the area. The most distinctive qualities of Scottish beers are their big, malty flavors and lack of hops. This is directly related Scotland’s farmlands being largely inhospitable to growing hops. These plants generally require much warmer temperatures than what is available in Scotland. If Scottish brewers wanted hops for their beers they would have to import them, something that was for many years cost-prohibitive. At any rate, Scottish brewers brewed with what they had available and that was barley. There have been some who have recently questioned the historical accuracy of such claims, but the fact remains that most Scottish beers are big on malts with very little hops.

Using huge amounts of roasted barley in their brew and allowing it steep for an extended period of time to caramelize gives Scottish ales their signature sweet, roasted and malty flavors. Because of the lack of hops in the brews, Scottish ales tend to lack any of the bitterness and spice which are common in other heavy styles such as porters or stouts. While this can lead to unbalanced, cloying sweet beers if done poorly, in the hands of a capable brewmaster these beers can be absolutely wonderful.

Scottish ale comes in several varieties based on how sweet and alcoholic they are, using a system based on the now antiquated shilling currency system. Ranging from lightest to heaviest there is 60/- (light), 70/- (heavy) and 80/- (export). (‘/-‘ being the symbol for a shilling.)

When Scottish ales go beyond the 80/- range in sweetness and body, they are no longer refered to as Scottish ales, but Scotch ale or sometimes a “wee heavy”, which can range from 90/- to 160/- using the shilling system. There is no Scotch in Scotch ale, it’s named this because the high level of alcohol per volume and sweetness gives it a flavor akin to fine Scotch whisky.

Whichever variety of Scottish ale you choose to try, you’re in for a treat. Some personal favorites include Belhaven Scottish Ale, Belhaven 80/-, Kilt Lifter and Robert The Bruce. Oskar Blues Old Chub is in interesting American Craft interpretation of the style, with more hops than traditional versions.

What’s your favorite Scottish ale? Next time you try it, let us know by tweeting your beer and adding the #mybeer hashtag.

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Pretty Things’ ‘Once Upon A Time’ Event

Tuesday, March 2nd, 2010

On Saturday The Pretty Things Beer & Ale Project debuted the first beer in their Once Upon a Time series of beers brewed according to historic recipes. The Beeriety team was lucky enough to be there to try this fantastic new brew at one of Boston’s finest craft beer bars, Deep Ellum.

Pretty Things is a small craft brew project based in Boston, Massachusetts that has already made a strong name for itself among craft beer drinkers in the area since its founding less than two years ago. They are known for bold, unusual brews with equally off-kilter label art. It’s quickly become a favorite brewery of everyone at Beeriety, and we were thrilled to get the chanced to see what they were doing next.
London XXXX Mild Ale was the beer of the hour. It’s an historic re-creation of a beer first brewed on February 27th, 1832 at a Brick Lane London brewery. Using an historic manuscript given to them by beer historian Ron Pattinson, they  brewed the beer exactly as it had been over 150 years ago.

Beers of 19th century London were different than what we drink today in many ways, so although their version is called a ‘mild ale’ as it was originally, it’s anything but mild. It weighed in at 10.5%ABV and packs a super sweet taste. The beer has a rich copper color to it, and a light smell of caramel. The taste is bold and massively sweet, but its body is surprisingly light and smooth for such a heavy beer. The hops impart a bit of a peppery spice to them, different than the usual bitterness associate with hops. Overall the beer was unlike anything I’ve ever had before, and it was absolutely delicious.

In keeping with the theme of the day the beer was served from a wooden cask as would have been common in Victorian England. The brewers, Dann and Martha Paquette as well as the staff of Deep Ellum, all dressed in period inspired clothing with vests, top hats and bonnets. Dann and Martha even generously offered to buy a drink for anyone who came dressed in historical attire. The place was completely packed and by the time they tapped the first cask there was a line out the door just to get in. Clearly we aren’t the only ones who have been keeping a eye on this exciting new brewery.

It was a wonderful afternoon with a wonderful beer. Dann & Martha as well as everyone at Deep Ellum were gracious hosts and it was neat to get a glimpse of what’s next for Pretty Things. Martha was even nice enough to give us a special preview bottle of the stuff. (For a rough video of the cask’s tapping and an introductory speech by Dann, head over to the Pretty Things blog.) We can’t wait to see what’s next in the Once Upon a Time series. Whatever it is, it’s sure to be great.

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