About the beer:

Craft beer is all about options. With the rise in popularity of higher alcohol craft beers some are turning their interests towards other options in the form of an up and coming category in the craft beer community – session beer. Awareness over the session style of brewing has risen over the last two years with many American breweries creating some tremendous crafted ales, all of which carrying significantly lower ABVs than the stereotypical craft ale.

The term “session” finds it’s origins in the UK and refers to the allowable drinking periods that were imposed on production workers during World War I. The licensed sessions were 11 a.m. to 3 p.m. and 7 to 11 p.m. Workers would find a beer that they could adequately quench their thirst with during these restrictive “sessions” that were imposed by the government without getting legally drunk.

With this groundswell of awareness and rich history to live up to, enter Notch Session Ale, an independently brewed ale which is the brain child of Notch brewer and founder Chris Lohring. In collaboration with his friends at Ipswich Ale Brewery of Ipswich, MA, Chris is brewing low-gravity American style session beers that pack immense amounts of robustness and flavor without heavy alcohol content.

In A Nutshell:

While it’s certainly not the most exciting ale you’ll ever try the Notch Session Ale is both incredibly drinkable and high flavored.

Beeriety Review:

The first time most of the Beeriety crew had heard about Notch Brewing was when they showcased their lineup this past October at the Boston Lobster Party. In my mind the term “high flavor ” has always been synonymous with higher ABV. High in flavor, while being short on the alcohol, feels almost like something most craft beer enthusiasts and homebrewers would scratch their head about.

After finishing the first bottle of the Notch American Session ale I was overly impressed with how much flavor this beer had while staying true to the lower ABV style. Exceptionally soft and malty, this ale also comes away with a mouthful of hops, leaving a long and pleasant after taste. While describing the beer to a friend I likened it to a Sam Adams Boston Lager, which we are both pretty familiar with flavor profile wise, but with significantly less hops.

Beeriety Rating:

3 out of 5: Worth A Try

What are you drinking? Try a Notch Session Ale this week and tell us what else you’re drinking. Tag your Twitter updates, Tumblr posts and Flickr photos of your Beer of the Week with the #mybeer hashtag to tell us what you’re drinking!

About the beer:

Victory Brewing Company’s Golden Monkey is an American adaptation of the traditional Belgian-style strong ale now commonly found around the world. We’ve talked a lot about Belgian-style ales here at Beeriety and there are several themes that make this beer uniquely different than that of its predecessors from across the seas.

The Victory Brewing Company was founded in 1996 by Ron Barchet and Bill Covaleski in Downingtown, PA. Victory Brewing is know for their innovative approach to new-age brewing methods including their commitment to clean, renewable energy  such as the use of solar panels that were recently installed at their brewing headquarters. With over 12 varieties of beer available year-round and a host of seasonal offerings Victory has become an award winning brewery and has established themselves as a staple of east coast brewing.

But back to the beer! This Belgian-style tripel ale boasts a high-octane punch, clocking in at 9.5% ABV.  As the name suggests this style packs triple the amount of malts than a regular ale, which gives this beer its big and complex flavor.  As we’ve previously mentioned Belgian-style ales are also a fantastic alternative to the traditional champagne toast because of their sometimes sweet flavor and high carbonation levels.

In A Nutshell:

The Golden Monkey is a great American take on the Belgian-style but doesn’t come close to the classics. Beeriety 3 out of 5: Worth A Try!

Beeriety Review:

Golden Monkey was one of the first Belgian-style ales I discovered when I first got into craft beer. This Belgian set the stage for future strong ale tastings and at the time it was an eye-opening experience to try such a complex beer that offered so much flavor and spice. At a time in my life it certainly ranked among my favorite Belgians, so you can understand the conflicted nature of my review and my frustration with my own palate.

I really want to love this beer, but looking at it now it really doesn’t hold up against the traditional Belgian greats like Duvel, Chimay Blanche and other Trappist ales. I have a huge affinity for Victory brewing and love their American take on a Belgian strong, but ultimately it is the lingering liquor taste of the Golden Monkey that detracts from the overall offering. There are a lot of strong ale options in the beer world and it’s a shame that the high alcohol content has such a substantial impact on the flavor of this beer. There is still a lot to love about this beer, from the aroma to the spicy notes that weave in an out as the beer warms up. I certainly would never shy away from trying one on tap, I guess I’ve just moved on and discovered better Belgian beers.

Beeriety Rating:

3 out of 5: Worth A Try

What are you drinking? Try a Golden Monkey this week and tell us what else you’re drinking. Tag your Twitter updates, Tumblr posts and Flickr photos of your Beer of the Week with the #mybeer hashtag to tell us what you’re drinking!

Modern chili beer is a very broad category. Basically it’s any beer with prominent use of chili peppers, be it in fresh, dry or extract form. Generally speaking the spicy flavors imparted by the pepper take the main focus of the beer, with other characteristics such as hops and body taking a back seat. Generally these beers tend toward simpler, lighter bodies and low hops flavor as the pepper flavor can be so dominating. The taste is much like you would expect- bold and spicy, with smoky notes and flavors, much like how actual peppers taste. Occasionally some brewers will also be able to bring out the natural fruity flavors in some peppers as well, such as in jalapeños, the most common pepper used by brewers. The smell of a chili beer is not great, frequently a bit musty with strong vegetable flavors from the peppers.

Although quite uncommon today, there is evidence that humans have been using peppers in beer for many centuries. This was partly what inspired Dogfish Head to put fresh chili peppers in their Theobroma beer, which is based on the chemical analysis of ancient pottery fragments found in Honduras. Today, most chili beers are a little simpler, but no less interesting to taste.

A classic and widely available version of this style is the Chipotle Ale by Rogue.  Most other versions worth your time are going to be regional varieties at your local brewpub or microbrewery, so you may have to go looking for them. Like any food with a great deal of pepper in it, this isn’t for everyone, but it’s something every serious beer drinker should try once.

Today, many years after Catherine’s passing, Russian imperial stouts continue to be brewed not just in England, but around the world. In particular the style has caught on among bold and adventuresome American craft brewers, who see the style as an opportunity to flex their brewing muscle and a chance to brew the heaviest, sweetest beer they can. Due to the styles popularity craft brewers in the US the term ‘imperial’ has come to signify any style that’s especially strong in flavor, alcohol or both. The double, or ‘imperial’ IPA is perhaps the most common example of this phenomenon

This style shares much in common with other heavy stouts and porters, like the Baltic porter. They are both sweet and strong, with bold flavors of dark chocolate, roasted coffee and toffee. That being said, there are some key differences between the two styles. The imperial stout tends be much sweeter than the Baltic porter, and it is usually not nearly as dry. Still, don’t feel bad if you have trouble telling the two apart, they are similar.

The are numerous absolutely delicious versions of this style from many different brewers. Perhaps the best known in America is Old Rasputin, from North Coast brewing. Other notable examples include Storm King from Victory and Ten Fidy from Oskar Blues. Rogue, Stone, and Samuel Smith also have great takes on the style as well.

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

Yeast buds under a microscope

As you may know, yeast is a living microorganism, a fungus. The type used in most brewing and baking goes by the name of Saccharomyces cerevisiae.

As we’ve mentioned before, when yeast is introduced to wort (pre-beer) it will eat the sugars for energy and expel CO2 and alcohol as waste products, a process known as anaerobic fermentation. Ale yeast ferments on the top of the beer, while lager yeast usually ferments on the bottom.

However, this is only part of the story of how yeast turns grains and water into beer. In addition to alcohol and CO2, there are other secondary elements which are produced during fermentation and create much of a brew’s flavor. Here’s a quick list of some of the major ones:

Esters – These create fruity flavors, and are frequently found in beers from England and Belgium.

Fusel Alcohols – This is a heavier variation of the standard ethanol alcohol produced during fermentation. They have been linked with hangovers.

Ketones – The most common type of this compound is diacetyl, which gives beer a sweet butter or caramel taste. It’s common in some of the heavier beers of Great Britain, but its tendency to cause stale flavors cause some to regard it as a flaw. Others see it as a benefit, such Samuel Smith Brewery, whose beers all feature strong diacetyls

Phenolics – A type of chemical which can produce spicy notes.

Fatty acids – While these don’t impart a strong flavor on their own, fatty acids can make beer oxidize and grow stale quicker than normal and as a result most brewers try to avoid them

While there is only one main species of yeast used in commercial brewing there are many different varieties, all with different characters and flavors. Most yeast is strained out of beer before it makes it to the bottle as it can produce off flavors. When yeast is allowed in the bottle, as with bottle-conditioned beer it’s still best to avoid pouring it into the glass. That is of course if you’re drinking hefeweizen, or other wheat beers. Consuming the yeast is actually encouraged with style. It all goes to show the tremendous diversity of yeast and beer.

Barrel-aging is nothing new in the world of wine and liquor; aging beer in barrels, however, is a relatively new practice that’s gaining in popularity. Today, we’re going to take a look at how it works and some barrel-aged beers that everyone should try.

Beer is usually placed in barrels for aging after primary fermentation is complete and before it has been carbonated. A variety of barrels can be used, but brewers frequently use barrels which have previously held wine or liquor. After anywhere from several months to several years in a barrel, the beer will absorb some of the flavors and aromas left over from the wine or liquor. Then, the beer will be carbonated and bottled for your drinking enjoyment.

The barreling process adds additional complexity to the taste and aroma of a beer. Sometimes a brewer will simply age an existing beer he has in his (or her) repertoire, but many of the more adventurous will craft a recipe specially suited to benefit from the barreling process. This could be an extra malty brew that will blend well with the sweet flavors of rum or a crisp light beer that will complement the light flavors of a chardonnay.

However it is done, barrel-aged beer is an exciting area that craft brewers are exploring with enthusiasm and passion. Be sure to try one if you haven’t yet. Some of our favorites include:

Stone Brewing Co. Oaked Arrogant Bastard – The barrel-aged version of Stone’s infamous Arrogant Bastard. Trying this alongside the regular version would be a good introduction to how barrels can enhance beer.

Brooklyn Brewery Manhattan Project – This  beer was a collaboration between Brooklyn Brewery and David Wondrich, drinks editor of Esquire magazine. It was aged in rye whiskey barrels for a wonderfully smoky aroma and taste.

Allagash Curieux – Aged in Jim Beam barrels for 8 weeks, this one is a must try.

Dogfish Head Burton Baton – A fantastically complex yet still light ale with notes of oak and vanilla.

Smuttynose Brewing Oaked Tripel Penetration – A great twist on a traditional Belgian style tripel. The heavy oak notes blended well with the light flavors of a tripel.

What’s your favorite barrel-aged beer? Have you tried a barrel-aged brew you would like to recommend? Let us know next time you have one by tweeting what you drank and adding the ‘#mybeer’ hashtag.

Although pumpkin beer as we know it got its start by American craft brewers during the 1990’s people have been brewing beer with pumpkins for ages. The pilgrims were even known to brew pumpkin ale when they arrived on Plymouth Rock, because they was a lack of other fermentables like barley available. While pumpkin beer is associated with the autumn these days, because pumpkins weren’t typically available to brewers in colonial times until harvest, pumpkin beer couldn’t be enjoyed until the winter months.

Today modern pumpkin ales typically fall into two schools: beers which taste like actual pumpkins, and beers which taste like pumpkin pie. Although beer which replicates the taste of real pumpkins is generally more difficult and sometimes more respected by beer snobs out there, both types can be wonderful and a great way to celebrate the fall. Brewers striving for the first type will use a variety of methods to create their brew, sometimes using canned pumpkin filling while others will use actual roasted pumpkins for a more authentic taste. Brewers hoping to replicate Grandma’s pumpkin pie on the other hand will typically use pumpkin filling with a variety of associated spices, such as cinnamon, nutmeg and allspice; some lazier brewers will sometimes even just use the spices and leave out the pumpkin all together.

There are countless brewers who craft a mean pumpkin beer. Some favorites of Team Beeriety include are the pumpkin beers of  Smuttynose, Dogfish Head, Post-Road and Shipyard. What are some of yours? Next time you enjoy a pumpkin ale let us know what you think about it by tweeting your beer and adding the ‘#mybeer’ hashtag.

Wheat wine is a relevantly young style of beer, having emerged from  bolder American craft brewers over the last decade or so. For awhile there has been a trend among these brewers to experiment with older, less alcoholic styles by creating high alcohol versions; these bold versions are often dubbed “imperial,” a reference to the extremely potent Russian imperial stout. Some of these experiments work better than others. Over time wheat ale proved to be a style which did extremely well at higher alcohol percentages, and the one-off batches made by various brewers across the country took shape as a more cohesive style.

Photo Credit: Mark Pansing

As a result of its young age and development it shouldn’t come as much of a surprise that wheat whine is not a very precise category. Generally speaking, wheat wines feature a smooth, velvety mouth feel and a sweet, but light taste. Its strong alcohol percentage, (which can range anywhere from 7-14%) also gives the beer a warming affect.

Unlike other high alcohol or imperial beers, such as the barley wine, from which it borrows the ‘wine’ part of its name, wheat wine remains a nicely balanced beer thanks to the subtle flowery and citrusy flavors the wheat gives it. This makes it perfect for consumption any time of year. Color and appearance tend to fairly widely, ranging anywhere from a clear amber to a cloudy gold.

Ever had a wheat wine? Although it’s still fairly rare there are plenty of great brewers with examples of the style. New Hamshire’s Smuttynose Brewing makes a great one, and be sure to check out Gamma Ray from Terrapin Brewing in Georgia and  New Holland’s Pilgrim’s Dole from Michigan for wonderful wheat wine. Next time you do let us know what you think about it or any other wheat wine by tweeting your beer and adding the ‘#mybeer’ hashtag.

Bass No. 1 ale, the first commercial barley wine. Image via: Joyce Images

Don’t let it’s name fool you, Barleywine is still very much beer, albeit one which rivals wines in strength (7-12% Alc/volume) and complexity. This beer was originally brewed by English aristocrats of the 18th century who wanted a strong alcoholic beverage of their own to compete with the wine made by the French with which they were constantly at war. These early barley wines were mostly brewed and consumed by the aristocrats in their private breweries, but in 1900 Bass debuted the first commercial barley wine, Bass No. 1 Ale. Although most wine doesn’t actually taste like wine, it has a flavor and beauty all its own that will quickly make you forget about wine (or anything else for that matter.)

In a lot of ways barleywine is more of a loose guideline that a strict style, there is quite a bit of variety when it comes to what brewers will call a barleywine. Generally speaking though, barleywines start with a solid base of pale barley malt, to which frequently sugar or honey is added. American barleywines tend to match the strongly sweet and malty flavors with an equally strong hop presence, sometimes even dry hopping the beer to give it some added hop aromas. British barleywines on the other hand tend to be more balanced and rounded, with strong dried fruit elements to the taste. However it’s brewed, the hallmark of any good barleywine is a malty, complex body paired strong alcohol notes, while generally avoiding the especially dark and smoky flavors of something like a porter.

Although the style lost much of it’s popularity by the 1960′s, the American craft beer movement has resurrected the style and it has become a favorite among daring homebrewers and craft brewers alike. Due to concerns this style’s name might confuse some consumers, it’s required that all barleywine in America be labeled as “barleywine-style ale.” I’d surprised  if anyone has ever picked up a bottle thinking it was wine, but who knows?

What’s your favorite barleywine? Next time you try one let us know what you think about it by tweeting your beer and adding the ‘#mybeer’ hashtag.

Porter is a style that traces it roots to beer cocktails of the 18th century. Although the only modern beer cocktail that most people know is the Black & Tan, in centuries past it was fairly common to mix several beers in one pint glass. A bartender in 1720s London might be expected to blend frequently as many as six different ales into a customer’s pint. As we mentioned in our article on cask ale, (which is how all beer would have been served at the time) beer on cask should really be consumed within a few days after it’s been tapped as it begins to grow stale and loose its flavor rather quickly. of course not all pub owners followed these rules, and there was plenty of stale beers being served in London pubs.

Black & Tan

Additionally, many of the working class poor could only afford the weakest and cheapest of ales. As a result, many in the lower classes took up the habit of mixing half a glass of fresh, quality ale with half a glass of the cheap, stale stuff. A particularly popular beer cocktail at the time was known as “Three Threads,” which usually combined pale ale, new brown ale and stale brown ale. In order to save the bartenders some time and energy a brewer by the name of Ralph Harwood developed a heavier beer which was designed to mimic the taste of the “Three Threads” brew, much in the same way you sometimes see pre-bottled Black & Tans today. Harwood’s Entire, as it was known soon became quite popular after its release in 1722, particularly among the cities hardworking porters. It was only a matter of time before this style of beer, which was heavier and smokier than most beers at the time took on the name porter, which it’s still referred to today.

Porters later gave rise to stouts, a darker and more robust version of the style, which were originally known as ‘stout porters.’ Although the two styles remain closely related and similar in flavor, there are a few key differences that warrant the separation of styles, that’s a topic for another style profile though. Porters are typically made with pale malt base with the addition of black malt, crystal, chocolate or smoked brown malt, but as with many styles, there is a tremendous amount of leeway  in what many brewers will call a porter. Hops tend to be low in the mix, although American porters may have a moderate hop presence.

What’s your favorite porter? Next time you try one let us know what you think about it by tweeting your beer and adding the ‘#mybeer’ hashtag.