Thursday, January 31, 2019

BEER EVENT BRAINSTORM

Beer Travel Features

First published in All About Beer Magazine - Volume 32Issue 4

September 1, 2011By Owen Ogletree


Twenty craft beer lovers, all wearing the same T-shirts, walk into a bar. No, this isn’t the beginning of a joke―it describes an organized pub-crawl for charity. Across America, people are realizing that craft beer can form the impetus for switching off the TV, getting off the couch, heading out of the house and bringing people together with informative, entertaining, beer-centered activities.

It’s fun to get together at the local pub for a couple of pints and appetizers, but with a little energy and imagination, the exploration of notable beer styles can lead to exciting new places and levels of understanding and appreciation of gourmet beer. Read on for creative suggestions in making craft beer a focus in many social events outside the home.

The group pub-crawl idea mentioned above forms a wonderful way to connect with a variety of pubs in a town, and groups have the option of making the activity a benefit for a local charity. Pick a day for the crawl, choose a list of walkable pubs with great beer, speak with the pub managers in advance, come up with a schedule for the pub visits, invite participants and print up an inexpensive T-shirt for everyone. Work with pub managers to decide on one distinctive beer for the group to enjoy at each stop, figure out the total cost (including gratuity) of beer for the group and collect funds from the pub-crawlers in advance. If the jaunt benefits a charity, some pubs may even provide snacks or a price break on the beer. It’s helpful to have a ticket or token for each beer on the excursion.

Get on the Bus

Beer tourism is a hot trend these days, so why not arrange a beer-themed vacation for a group of friends? With the Internet making it extraordinarily simple to e-mail breweries for tours, make lunch and dinner group reservations, and book inexpensive hotel rooms, anyone can put together a memorable beer trip in a snap.

After choosing a beer-rich destination and getting RSVPs from your fellow beer sojourners, decide on a mode of transportation. Will participants fly or drive to the site and then walk and utilize public transportation from place to place? Should a van be rented and a designated driver decided upon from day to day? Could the group hire a local tour provider to furnish a bus and driver for the trip? Choose the option that best suits the size, budget and specific needs of the gathering.

Contact breweries, brewpubs and gourmet beer bars to set up group visits based on a leisurely schedule, taking into account extra time for traffic and delays caused by die-hard beer aficionados not wanting to leave favorite places on time. If interested, remember to include a sampling of non-beer activities for the group―museums, walking tours and outdoor markets make for welcome breaks from long days of beer consumption. 

Choose brewery tours and beer tasting locales for group trips based on top ratings and recommendations from any number of websites―including Ratebeer.com, Beermapping.com, Classiccitybrew.com, the “BeerFly” section of Beeradvocate.com and the “Find Your Beer” pages of Allaboutbeer.com. For affordable hotels, Biddingfortravel.com offers tips on the best current deals on Priceline.com and Hotwire.com, and sites like Mobissimo.com and Kayak.com provide effortless, comprehensive searches for the cheapest airline tickets.

No better beer guides exist for western European beer destinations than the books and resources available from the U.K.’s Campaign for Real Ale (CAMRA). Check Amazon.com or click on the “books” tab of camra.org.uk to preview available titles. To aid in navigation for the best pints of real ale in the U.K., CAMRA also offers inexpensive GPS and mobile phone app downloads of thousands of the best breweries and pubs featured in their annual Good Beer Guide.

Festive Themes

Many individuals just starting down the road of craft beer appreciation have yet to visit a beer festival. Subscribe to e-mail lists of the best fests in the local area, grab a block of tickets and take along a group of friends. Festivals offer fun and convenient atmospheres in which to sample a huge variety of different beer styles, speak to brewers and interact with other beer lovers. After the event, friends can meet at a pub or restaurant to compare notes of favorite beers.

Mini beer fests for friends at an apartment clubhouse, mountain cabin or beach condo make for a delicious and enjoyable afternoon or evening―simply head to the best retail beer store to stock up on several six-packs from a variety of craft breweries. Invest in few plastic storage bins to use as ice trays and set up the cold brews in several areas of the facility alongside potluck appetizers. Each guest gets a tasting glass and sips different beers while mingling.

There’s no better way for a loving couple to share their joy of beer than by incorporating a craft beer tasting into their wedding reception. Order small, commemorative goblets printed with a unique message from the bride and groom, and put together a descriptive menu of favorite brews grouped in creative themes. Just for fun, organize the beer menu into interesting categories such as “warming,” “pensive,” “invigorating,” “playful” or simply “the bride’s favorite ales.” Add an extra sparkle of interest with a bite of cheese paired with each craft beer. Online sources offer a tremendous range of beer and cheese pairing recommendations; provided with good suggestions of beers and cheeses, most caterers comply happily with special niche requests such as this. 

Remember to include craft beer in holiday outings, cookouts, camping trips, bike rides and hikes. The promise of a unique beer tasting at the end of the day makes for effective motivation to walk that last mile or bike over one more hill. Bring bottle openers and clear plastic cups (it’s a travesty to drink aromatic craft beers straight from the bottle). Plan for a way to transport the brews without breakage or excess weight in anyone’s backpack. Be responsible as well―pack in the beer and pack out the empties. Many craft beers now packaged in plastic-lined cans make for highly convenient additions to river rafting trips and pool parties.

Pub Pastimes

With a focus on craft beer styles, it’s possible to add an interesting flare to local pub visits with friends and tasting groups. Call the pub ahead of time to check on interesting beers on draft, choose six to eight, then click on the Beer Judge Certification Program’s website at bjcp.org to cut, paste and print style guidelines that match the beers. When your group arrives at the pub, give the bartender your “secret” list of draft beers to pour in order in 15-minute intervals or so. Split the pints into plastic taster cups for your group, provide sets of style guidelines, and have everyone discuss the nuances of each mystery beer and try to guess the style. The person getting the top score in this version of “beer bingo” maybe wins a plate of wings or a free beer from the group.

A similar idea would be to designate one person as note-taker, and have the group discuss observations of each beer, based on aroma, appearance and flavor. Run through three to four different brews and post the comments on Facebook, MySpace or Twitter. Better yet, have a tech-savvy member of the bunch start up a website to include photos and notes from each tasting. For the sake of saving trees and easy reference, the BJCP world beer style guidelines are now available as a super-cool mobile phone app.

Bracket championships don’t just work for basketball―try a few rounds with beer. When visiting a pub with an expansive selection, choose a broad style of beer such as “stout.” Divide a group of 10 friends into five teams of two and assign a different pair of stouts from the pub’s menu to each team. Each team tastes and evaluates their two stouts for appealing characteristics and outstanding craftsmanship (perhaps using BJCP style guidelines) and picks one to move on to the next round and go head-to-head with the winning stout from another team. Teams can be shuffled around and combined as the brackets progress―until all 10 friends are tasting and evaluating the final two beers. Pubs might even be persuaded to place a note or award next to the winning brew on the beer menu or chalkboard.

Beer Gastromony

In many cities, beer dinners have become remarkably popular in recent years. It’s a breeze to organize your own beer dinner at a local pub or restaurant that offers top-notch beer and food. Pay a visit to the pub in advance to take a gander at the menus. Choose four to five courses for your group, pair each with a beer that’s currently on draft and share your plans with the manager, who can alert the kitchen and reserve space for your group. On the evening of your beer dinner, be sure the server knows to bring out each course and beer at the same time and separate each course with an appropriate amount of time to allow the group to savor and consider each pairing.

Pairing craft beer with food isn’t rocket science. Common sense wine guidelines also tend to be analogous for beer―red meat goes well with American amber ales, IPAs and English bitters; whereas delicate fish and chicken dishes pair better with the likes of Bohemian pilsners, golden ales and Belgian-style wit beers. But when pairing craft beer with food, strict rules simply do not exist―most of the fun comes with experimentation. Try malty Vienna-style lagers, bocks and brown ales with sweet, earthy Mexican dishes and pizza; sip a peppery Belgian-style saison or tripel alongside spicy Thai or Indian cuisine; and savor a clove-like hefeweizen next to a refreshing, acidic summer salad. Beer and cheese form an ideal harmony, so be sure to take advantage of cheese platters for your group meal.

Don’t skip dessert! Select a porter or stout to accompany custards, fruit-topped cheesecake, ice cream or chocolate. The best fruit beers go well with pastries, and nothing tastes better with rich chocolate cake than a Belgian strong dark ale or toffee-ish English-style barley wine.

Why let wine snobs have all the fun with their tastings, gatherings, evaluations and spitting? Craft beer can become a dynamic, gratifying and evolving part of one’s social scene. It can strengthen bonds between friends and groups and provide a rallying point to forge new relationships.



Owen Ogletree is a BJCP National Beer Judge and Georgia beer writer who runs the Athens' Classic City Brew Fest and the Atlanta Cask Ale tasting.

TRADITION MEETS CREATIVITY WITH INTERCONTINENTAL CASK ALE COLLABORATIONS

First Published in All About Beer Magazine 

October 20, 2014
By Owen Ogletree


1
Terrapin’s Brian “Spike” Buckowski and Everards brewer Geoff Tongue monitor mash status. Photo by Owen Ogletree.
Everards Brewery team leader Mick Trevor and Terrapin Beer Co. brewmaster Brian “Spike” Buckowski unlatched the lid of the Everards mash tun and peered through steamy haze at the thick, gooey grain bed containing 10% sticky rye malt. Draining the sweet wort from this glue-like porridge was proceeding slower than Trevor had anticipated. Seemingly unfazed, Buckowski assured everyone that this is what happens when a mash contains rye malt. Patience is important.

Located in the English town of Leicester, Everards cranks out a fine range of traditional British ales. Why was a brewer from Athens, GA, stressing out the Everards blokes last August by making a clone of Terrapin Rye Pale Ale on the Everards system? It was all part of an elaborate scheme by the United Kingdom’s immense chain of Wetherspoon pubs to bring over U.S. brewing celebrities to formulate cask clones of popular American beers at breweries around England.

Everards brewed seven batches of Terrapin’s award-winning Rye Pale Ale over three days, producing 1,750 cask firkins, with a couple of casks going to each of the 850 Wetherspoon pubs across England, Wales, Scotland and Northern Ireland. Cask ale (or “real ale”) is unfiltered beer containing no artificial carbon dioxide gas. A soft carbonation develops inside the cask from residual yeast and sugar, and, once tapped, the delicate ale must be consumed within a few days. This presented no problem with the Terrapin casks, as enthusiastic Wetherspoon patrons drained them all in a little over a week.

When asked why such an elaborate undertaking is worthwhile for Everards, Trevor explained, “Making a new recipe with a brewer from another country gives us valuable insight into techniques and ingredients for our specialty brews. It’s challenging at times—like with Spike’s rye malt—but worth it for the learning experience.”
2
Terrapin’s Brian “Spike” Buckowski and Everards head brewer Graham Giblett discuss recipe and procedures for their Wetherspoon collaboration. Photo by Owen Ogletree.
Wetherspoon pubs pride themselves in stocking an impressive array of interesting cask ales from around the United Kingdom, and the chain also seems deeply interested in bringing a touch of popular American beer flare and creativity to its cask taps. There’s a bit of head-butting going on now in the United Kingdom between traditional cask ale enthusiasts and younger beer geeks, and Wetherspoon wants to bridge this gap with its international guest brewer program—illustrating that great cask ale and attention-grabbing beer can be “one and the same.”

“U.K. microbreweries seem to be heavily influenced by what U.S. brewers are doing these days, and often try to mimic their beer styles,” notes Everards head brewer Graham Giblett. “The Wetherspoon collaboration program could have a very significant influence on the type of cask beers produced in the U.K. in the future.”

Wetherspoon’s original idea in 2008 was to invite international brewers to create beers in the United Kingdom for the pub chain’s beer festivals held twice every year. “This was considered far more environmentally friendly than shipping thousands of gallons of beer across the world,” noted Wetherspoon spokesman Eddie Gershon. “It also served as a good way of enabling international brewers to showcase their beers in the United Kingdom, whilst still supporting the British brewing industry.”

Wetherspoon pub managers loved the buzz that the collaborations generated with customers. By 2013, the enormous popularity of the collaborative ales justified extending the program beyond the festivals and making the distinctive casks on a regular basis. “Consequently, the Wetherspoon American Craft Brewers’ Showcase was developed, and from September of 2013 we’ve had an American brewer visit the U.K. every two weeks to brew for us,” Gershon added.

Stone Brewing Co.’s Mitch Steele served as one of the first international participants back in 2008, and his continued collaborations always prove enormously popular. His recent Wetherspoon creation, a Double IPA dry-hopped with Mosaic and Centennial hops, was brewed at Adnams Brewery in scenic Suffolk. Steele saw the beer as a big hit that probably made no money for Wetherspoon because of exaggerated U.K. beer taxes on higher alcohol brews. “It seems as though high ABV ales are sometimes frowned upon in England,” he noted. “In fact, there were even a few Wetherspoon pubs that refused to serve my Double IPA, because of the alcohol content.”

Steele recalls many people in the United Kingdom who still think of American standard lager as the only beer the United States has to offer. “Bringing over high-profile brewers and introducing people in the U.K. to the way we brew has been fun, and we’ve gotten great feedback on our beers. One of the funniest experiences was back in 2008 when we did the first American craft beer for Wetherspoon, and the IPA we brewed was actually the top-rated English beer on RateBeer for a while!”

Fat Head’s Brewery’s Matt Cole recently completed his third brew for Wetherspoon—Rocketman Red—an American-style amber ale that showcased an elegant caramel and toasted malt character balanced by an American hop finish. “I brewed at Wadworth Brewery in Wiltshire,” said Cole. “I loved working in this historic facility and seeing how they’ve integrated the old brewhouse with their modern facility to maintain tradition, yet increase efficiency.”

Jason Oliver, brewer for Devils Backbone Brewing Co. in Virginia, visited Banks’s Beer in Wolverhampton to create Independence Ale. “This was a 4.8% ABV pale ale that would be tapped around the Fourth of July, so I decided to use both U.K. and U.S. hops to symbolize the shared history and special relationship between England and America,” noted Oliver. “I think it’s great for foreign brewers to experience English cask ale, and I always look forward to my first pint of real ale when I arrive in London.”

Along with talented American brewers, Wetherspoon also hosts beer artisans from a variety of other countries. Kelly Ryan, head brewer for Fork & Brewer in Wellington, New Zealand, journeyed last year to the long-established Batemans Brewery in Lincolnshire to showcase aromatic New Zealand hops in his Pacific Pearl Black IPA. Ryan recalls, “I officially brewed the beer that contained the most hops in the history of Batemans! It’s an honor to craft something that comes from your imagination and bring it to fruition on a large scale. The Wetherspoon collaborations make this possible.”

Brian "Spike" Buckowski
Terrapin’s Brian “Spike” Buckowski accepts a pint and a plaque in recognition of his contribution to the Rye Pale Ale clone for Wetherspoon. Photo by Owen Ogletree.
Owen Ogletree is a BJCP National Beer Judge, editor of Brewtopia.info and founder/director of the Atlanta Cask Ale Tasting and the Classic City Brew Fest in Athens, GA.

Sunday, January 20, 2019

2019 Atlanta Cask Ale Tasting Winners

Congratulations to the winners at our 2019 Atlanta Cask Ale Tasting! With all the exceptional beers, the judging was extremely close...

UK-STYLE BEER:
First - Fyne Ales Hurricane Jack
Second - New Realm 2018 Harvest Ale
Third - Creature Comforts English Mild

CLASSIC STYLE BEERS:
First - Alcovy Brewing Dubbel Take
Second - Straight to Ale Datin' the Devil & Raisin' Hell
Third - Torched Hop Double Dry-Hopped Hops De Leon

SPECIALTY BEERS:
First - Bold Monk Stained Rose
Second - MAZURT Dupree's Last Meal
Third - Pontoon Snozzberries: Dragon Fruit Edition

PEOPLE'S CHOICE:
Lincoln Fill Station/Cherry Street Continental Breakfast Stout


Here are some views from the 15th annual ATLANTA CASK ALE TASTING...


Photos by Hillery Conroy Terenzi












CHEERS TO CASK ALE!

Wednesday, January 9, 2019

Exciting Cask List Announced for the 2019 Atlanta Cask Ale Tasting

Look below for the list of delicious, unique, one-off cask ales coming to our awesome Atlanta Cask Ale Tasting! These casks won't be available anywhere else, so get your tickets today!
Sat., January 19, 2019
5 Seasons Brewing WESTSIDE
1000 Marietta Street
Check out the jaw-dropping cask list for 2019...

  • Akademia Noctua Chaos Erebus - This is our American Spirit Works whiskey barrel-aged imperial stout with Honduras and New Guinea coffee, vanilla beans, chocolate, and complex Palo Santo wood. 10% ABV.
  • Alcovy Brewing Dubbel Take is an 8.2% Belgian-style dubbel brewed using traditional ingredients. This classic, complex beer is yeast forward with rich malt, chocolate, banana, and dried fruit notes. One sip won't be enough!
  • Arches Brewing Brick & Maple puts an adventurous spin on our Brick & Mortar recipe. This specialty style is a classic British brown ale with caramel, nut, and biscuit notes accompanied by sweetness from a healthy addition of dark, organic Vermont maple syrup. 5.0% ABV, 20 IBUs.
  • Atlanta Brewing Beer Dad Barleywine is a strong ale fermented with lager yeast. This popular collaboration with Max Lager's registers at 11.5% ABV and is packed with appealing malt character.
  • Bearded Iris Breaking Atoms. This boldly structured double IPA showcases the power of elements in unison. Cashmere, El Dorado, and Citra hops are bonded to a malt bill of Golden Promise, wheat, and golden naked oats, alternately coalescing and splitting apart into notes of strawberry preserves, soft gummies, and shortbread. 8.2% ABV.
  • Best End Brewing This Party Sucks is a single malt, NE-style, hazy, imperial IPA dosed with lactose and excessively dry-hopped with Galaxy, Citra, Denali, and El Dorado. “But I’ve already had four hazy lactose IPAs, broh! This party sucks, who's driving me home!?”
  • BlueTarp Brewing - TBD
  • Bold Monk Stained Rose is a barrel-fermented saison with Brettanomyces and macerated Nebbiolo grapes and Balaton cherries. The beer was blended with a one-year-old "lambic" style mixed fermentation golden ale. 6% ABV.
  • Burnt Hickory I Did It All For The Cookie is an amazing bourbon barrel-aged stout enhanced by sweet, mouth-watering notes of Oreos. 10% ABV.
  • Carolina Bauernhaus June Princess is our sour rye saison aged on June Princess nectarines and apricots in neutral oak barrels. We used dried apricots in place of priming sugar in the cask and added a dry-hop of Grungeist and Mandarina Bavaria for a bright stone fruit and citrusy hop character.
  • Cherry Street Brewing Quit Stalin - A 10.5% ABV Russian imperial stout with organic coconut flakes, organic Columbian coffee, and Vietnamese cinnamon. Pleasantly spiced with hints of roast from the coffee and a smooth silkiness from shredded coconut.
  • Cigar City Brewing Maduro is an award-winning, 5.5% ABV English-style dark ale with a full body and appealing mouthfeel from additions of flaked oats.
  • Contrast Artisan Ales Luminiferous IPA comes from Chamblee's hot new craft brewery. Packed with Citra and El Dorado hops, this 6.8% ABV ale has a slightly hazy appearance and lively hop and malt finish. Get ready for the brightness.
  • Creature Comforts English Mild - This 4.03% ABV cask is our interpretation of a traditional English dark mild. It's designed for full sessionability with light notes of toast, toffee, coffee, and chocolate.
  • Dry County Mama Coco Imperial Stout offers loads of cacao and toasted marshmallows in the cask for a delicious play on hot chocolate. 10.5% ABV.
  • Eagle Creek Doomsday Milk Stout is a smooth, 6.5% ABV, cask ale aged with cocoa nibs and strawberries. Look for notes of roasted malts and  chocolate strawberries to shine through on the palate.
  • Eventide Grant Street Breakfast Stout is a 9% ABV, Russian imperial stout with Buteco Celebration coffee. Rich notes of dark chocolate and smoky caramel meld with the roasted character and fruit-forward aspects of Buteco's holiday coffee blend.
  • Five Seasons Ron's Export Porter. The only thing this cask contains is a traditional export porter. There are no chili peppers, fruits, vegetables, coffees, teas, lactoses, neither peanut butter, nor jelly, nor locally sourced doughnuts. We used flavorful Chevalier English barley, traditional brown malt, and a couple of other specialty malts to balance quite a bit of English hops. There is actually a bit of complexity in this simple beer, despite the fact that we didn't cram the aforementioned grocery list through the cask's bunghole. It's a cask festival, for God’s sake! :-)
  • Fyne Ales Avalanche is a quintessential, refreshing pale ale showcasing Cascade and Liberty hops. Clean citrus and grassy hop flavors meld with a balanced, bittersweet finish. 4.5% ABV. (UK - Scotland).
  • Fyne Ales Hurricane Jack - A delicious blonde ale from Scotland with fruity hops, 4.5% ABV, and 40 IBUs. Amarillo and Cascade provide lovely tangerine/citrus hop flavors backed by Maris Otter pale malt. (UK - Scotland).
  • Fyne Ales Maverick ranks as a classic British bitter hopped with Bramling Cross and Challenger. A 4.2% ABV, reddish copper ale with an aroma of mixed fruit and caramel malts. (UK - Scotland).
  • Gate City Black Forest Birthday Cake Stout is a 7% ABV sweet stout layered with chocolate malts and a dose of lactose. Additions of Cholaca, vanilla beans, and sweet cherries make this beer rich with flavor and easy to eat, we mean drink.
  • Good Word Governed By Love Imperial Stout. Experience delicious notes of lactose, toasted coconut, local coffee, cocoa nibs, and vanilla beans soaked in rye whiskey. 11% ABV.
  • High Card Brewing Pirate Queen is a rum barrel-aged white stout with cocoa nibs, vanilla beans, coffee, habanero and lactose. It comes in at 8.4% ABV and 68 IBUs.
  • Hi-Wire Bed of Nails Brown Ale is an American ode to a traditional English brown ale. This special cask contains almond tea with notes of apple, as well as whole cinnamon sticks. Light hop additions balance the malt sweetness, while the delicate body and dry finish allow flavors of toffee and dark fruit to shine through.
  • Hopstix West of Java is a foreign extra stout brewed with freshly ground Sumatra Mandailing coffee. Expect deep notes of espresso, roasted barley and 7% ABV.
  • Ironmonger Funky, Fruity Fresh Mind Palaceis a mixed culture ale with mango, kiwi, Lactobacillis, and Brettanomyces. It's a funky, fruity, and slightly tart ale with a small dose of El Dorado hops in the boil.
  • Jekyll Brewing Erin Go Braugh Irish Coffee Porter comes in at 5.7% ABV and 35 IBUs with flavors of chocolate and coffee accompanied by a smooth mouthfeel reminiscent of Irish cream liqueur. In remembrance of Erin Lundmark.
  • Left Nut Engine 209 Russian Imperial Stout. This bourbon barrel-aged version is named after the steam engine locomotive located in Gainesville that was commissioned for Nicholas II, the last czar of Russia. Nicholas planned an American tour that was canceled due to the breakout of World War I. Expect notes of coffee, chocolate, roasted barley, dark bread crust, and vanilla. 75.4 IBUs, 10.5% ABV.
  • Lincoln Fill Station/Cherry Street Continental Breakfast Stout is an 8.5% ABV Imperial oatmeal chocolate stout infused with Reese's Pieces and maple. Balanced roasty notes with hints of chocolate pancake in the finish. 8.5% ABV.
  • Macon Beer Company Feliz Navi-Nog. This eggnog stout's black and chocolate malts contribute a rich, creamy mouthfeel, with cinnamon and nutmeg adding delightfully deep notes of spice. We aged this brew on whiskey-soaked wood chips for delicious, subtle hints of smoke, vanilla, and toasted nuts.
  • Max Lager's St. Mungo BA 60 Shilling Scottish Ale is a Scottish-style ale barrel-aged in rye and bourbon barrels. Notes of spicy rye and vanilla play delicately with a sweet, rich caramel malt character. 6.5% ABV.
  • MAZURT Dupree's Last Meal. Judge said "Fact, it's gonna cost you your life." Dupree, with the Jelly Roll Blues, had killed for a diamond ring. His last meal request: a decadent cinnamon roll with toasted marshmallow and a cup of strong coffee. MAZURT has recreated this in their imperial stout brewed with Vermont maple syrup, Madagascar vanilla, Kenyan coffee, and Georgia honey. This cask was guest-brewed at Southern Brewing Company with added cinnamon, toasted marshmallow, and even more coffee.
  • Monday Night Pervasive Species is a mixed culture ale fermented with Lactobacillus, Brettanomyces, and a saison yeast strain. This American wild ale was the first to ferment in our French oak foeder. 4.5% ABV.
  • Moon River Turkish Coffee Captain's Porter. Our rich, 7% ABV, robust Captain's Porter starts with plenty of coffee flavor thanks to chocolate and caramel specialty malts. With a steep of freshly ground honey-roasted coffee from Savannah Bee Company, as well as spicy cardamom seeds, this cask replicates the decadent flavors of Turkish coffee.
  • New Realm 2018 Harvest Ale is an English strong ale inspired by the historical October Ales of late 1700s England. Brewed with 100% Maris Otter malt and East Kent Goldings hops, this brew undergoes a six-hour kettle boil to increase the gravity, during which the beer develops a deep, rich amber/ruby color and caramelized flavor. 10.8% ABV, 40 IBUs.
  • Old Rail Pullman Porter with Toasted Coconut. Black and chocolate malts dominate but do not overwhelm this 5% ABV ale. The addition of coconut complements the chocolate and coffee character of the dark malts, while adding a pleasant, smooth, rich finish.
  • Omaha Brewing Big Debbie Oatmeal Porter. The base-beer is an English-style brown porter that features toasted oats and brown and black malts. 6.0% ABV, 25 IBUs.
  • Pontoon Snozzberries: Dragon Fruit Edition - A fruited Berliner-weisse with black currant, strawberries, blackberries, red dragon fruit, lactose, and vanilla. Tart, over-the-top fruit, with a deep purple color. 5.2% ABV.
  • Red Hare The Czar Came Down to Georgia is our Putin's Paradise Russian imperial stout aged with Mexican chocolate, ancho, arbol, and guajillo chiles. At 11% ABV, this beer starts off with a false sense of semi-sweetness that turns to a warming, roasty blend of malt and chiles as it goes down your throat hole.
  • Reformation Brewery Strawberry Vanilla Hazy Pale Ale is dry-hopped with Amarillo, providing floral, tropical, and citrus notes. This special cask also provides nuances of berries and vanilla beans.
  • Scofflaw Neapolitan Milkshake Stout. The soft, velvety, chocolate, strawberry, and vanilla notes in this 5.5% ABV sweet stout will blow you away - without the pesky brain-freeze.
  • Second Self O'Doyle's Irish Coffee is our 13% ABV Olde Oyl imperial stout with a custom coffee blend by Slow Wave Coffee. We topped off this special cask ale with even more coffee, lactose and Irish whiskey-soaked oak chips. With this beer in your glass, you won't need a thick cable knit sweater to keep you warm.
  • Service Brewing High Speed Low Drag is brewed with PB2 peanut butter powder, cayenne, coriander, coffee, and lactose. This stout pours dark brown and greets you with peanut butter and chocolate aromas leading to a thick and creamy mouthfeel that starts sweet and finishes with a slow burn from the coriander and peppers. 7.6% ABV, 21 IBUs.
  • Southbound Brewing Dry Hopped Citrus Lager. Check out this cask of our Mountain Jam with extra Citra hops, key limes, lemons, and mandarin oranges.
  • Southern Brewing Smoked Sea Salted Caramel Milk Porter. We're calling this cask a "no-caf, half-milk, double salted, caramel latte for Sayrah."
  • Steady Hand Future Mind Porter is a robust porter with 6% ABV. A rich, bready and biscuit character emerges, all layered with notes of cocoa, toasted almonds and toffee to balance the smooth, roasted espresso aroma and flavor.
  • Straight to Ale Datin' the Devil & Raisin' Hell. We partnered with our in-house distillery Shelta Cavern Spirits to age our Laika Russian imperial stout in fresh rum barrels. We then infused this complex beer with fresh raisins and dates. Dark fruits, chocolate, vanilla, and a slight roastiness and sweetness are all present in this one-of-a-kind beast of a cask.
  • SweetWater Salted Caramel Imperial Stout. This 12.7% ABV stout was aged in a Heaven Hill barrel for two years. Caramel and pink Himalayan salt provide both sweet and savory flavors that complement the cask ale's boozy finish.
  • Terrapin Beyond the Galaxy & Beyond is our 100% Galaxy hopped IPA with an additional dry-hopping of Galaxy in this special cask. The extra hop addition truly takes this beer "beyond the galaxy."
  • Three Taverns Vanana Ooh-Na-Na. This 10% ABV dark ale is thick in mouthfeel and complex on the palate. This cask version of our Belgian-style imperial stout, the 2019 Theophan the Recluse, offers bold flavors and aromas of vanilla, banana, and coffee added to the cask.
  • Torched Hop Double Dry-Hopped Hops De Leon. This unique version of our flagship IPA was double dry-hopped with Citra. Our intense dry-hopping regime creates massive notes of citrus and tropical fruit. This West Coast-style IPA is well-balanced and highly drinkable.
  • Twain's Older & Weizer is a 7.9% ABV bourbon barrel-aged weizenbock with maple wood and notes of bourbon, oak, caramel-coated apples, banana, clove, and toast. We did a pro-am collaboration with heavily awarded homebrewer Ryan Stansbury, aged his signature weizenbock in a Buffalo Trace barrel, and then packaged the beer in a cask with maple wood.
  • Two Tides Brewing Take Me Back Again is a 7.5% ABV, zero IBU imperial sour ale that's a version of a beer we recently brewed to commemorate a not-so-recent trip to Thailand. Co-fermented extremely warm with Norwegian Kveik yeast and two strains of Lactobacillus brevis, this cask was conditioned on kaffir lime leaves, lemongrass, and galangal for a tart northern Thai vibe.
  • Variant International Taste Station is a 10% ABV maple, coffee, and vanilla imperial stout with deep, rich notes of dark malts and espresso with a lovely touch of maple goodness.
  • Wild Heaven Altair IPA features a bright hop flavor without bitterness from Mosaic lupulin powder and generous additions of Citra and Idaho 7 hops. This special cask holds a hefty dose of extra lupulin powder for increased hop intensity. 6.2% ABV.
  • Wrecking Bar Oatmeal Cookie Porter. This is our house porter conditioned atop rum-soaked raisins, cinnamon sticks, and vanilla beans. Literally like an oatmeal cookie, but in a beer!
  
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Thursday, December 13, 2018

Well, That Was a Mistake

By Owen Ogletree

"By seeking and blundering we learn." 
-- Johann Wolfgang von Goethe

We like to think of craft brewers as sudsy rock stars who crank out batch after batch of award-winning, creative, mouth-watering, perfect brews. In reality, craft brewers sometimes screw up, with many tanks of experimental brews going down the drain each year. Even Dogfish's Sam Calagione can run down a list of dozens of new brews that just didn't make the cut - like his infamous, salted, sour ale brewed with snail meat and shells. He swears that "Escar-gose" sounded like a bright idea at the time.

The best brewers and brewery owners examine and analyze all aspects of mistakes and work hard to see blunders as valuable learning experiences. This article features memorable missteps of four southeastern brewers who turned adversity into advantage. Check out the "Big Bang Theory" inspired titles...


Wayne Wambles (left) and John "JR" Roberts collaborated on a special brew at Wild Heaven Beer in Georgia. 

Cigar City: The Open Fermentation Excitation

It was a sweltering summer day in Tampa in 2011, and Cigar City's Wayne Wambles had installed a 30-barrel, non-pressurized tank with a loose metal lid in the back corner of the brewery to ferment Guava Grove sour ale using the local Saint Somewhere yeast. A few days later, Wayne noticed that a couple of bottles in every new six-pack of Jai Alai IPAseemed to be infected with a touch of funky Brettanomycesyeast.

"The open fermenter of sour Guava Grove was located right next to the packaging line," notes Wayne. "This was a pretty terrible idea. Brett was spreading around, and the sanitizing solution in our bottle washer was not set strong enough to killBrett, only to do a basic sanitization and rinse. Some bottles were getting an unintentional dose of Brett, and this led to aBrett Jai Alai that was delicious but not something we wanted in our Jai Alai six-packs."

Up until this point, most procedures at Cigar City were done by feel and instinct. The Brettanomyces infection convinced Wayne and the entire crew that Cigar City needed a quality control lab. "We brought in a consultant with a PhD in brewing microbiology," Wayne recalls. "He explained the lab processes that we needed, and we eradicated the Brett issue. Without this infection, I don't know how much longer it would have taken to get our lab going. The infection was pivotal in wrapping our heads around scientific quality control."

Cigar City now owns a wide array of lab equipment that includes a PCR analyzer. Instead of plating a beer sample on growth medium and placing it in an incubator for several days, the PCR machine carries out DNA sequencing of any wild yeast and acid-producing bacteria in the beer sample and determines in just a couple of hours if an infection exists. This has proven invaluable in keeping the brewery's beers in top condition.


 Old Rail brewer Matt Horney produces an outstanding range of classic beer styles in his Mandeville brewpub.

Old Rail Brewing: The Thermal Deviation

Brewer Matt Horney's beers at Old Rail brewpub in Mandeville, Louisiana are widely considered to be some of the finest in the state, but when the brewery was being constructed, the build-out consultant claimed that due to lack of space, a cold liquor (water) tank was not necessary.

"After working in larger production-style breweries in the South I knew that not having a cold liquor tank would be a major mistake," Matt recalls. "With city water temperatures reaching 90 degrees in the hot Louisiana summer, I quickly found how hard it was to cool our wort. The original system used glycol that would supposedly supplement the city water in the cooling process. We had a two-stage heat exchanger, but the glycol just couldn't keep up. It was ridiculous."

Matt's wort cooling was sluggish, the glycol system was stressed and the filtered water that passed through Old Rail's heat exchanger and collected in the hot liquor tank (HLT) exceeded the HLT tank's volume. Matt notes, "We were losing precious filtered water, and this was gut-wrenching, not economical and didn't make environmental sense. After some searching, I found two large poly tanks that could provide ample cold water. We now cool faster, recapture all our water, create less stress on the glycol and have cold water for other processes. The takeaway is to design your system with the local climate in mind and make sure all of your brewing needs are met."


Max Lager's: The Face Bang Collision

The now successful and popular Max Lager's Wood-Fired Grill & Brewery in Atlanta always seemed to be a little ahead of its time, and it was a struggle just to keep the doors open in the early years. In 2002, brewmaster and managing partner John Roberts (a.k.a. "J.R.") was holding down multiple duties at the brewpub that included brewing operations, floor management and kitchen supervision.

J.R. learned a painful lesson in 2002. "I was always stressed with hours of daily work and minutes to do it," he says. "One day I was transferring a beer into a serving tank. I finished a bit early and decided to clean the source tank before I had to work the floor for lunch. I opened the bottom drain, dumped the yeast and sediment, and assumed the tank was empty. I climbed the ladder to pop open the top manway to begin rinsing. On the way up, I noticed I hadn't opened the racking port to ensure pressure was off the tank. The pressure gauge was on zero, so instead of being safe, climbing back down and opening the racking port, I decided to go ahead and open the manway."

J.R. had barely cracked the seal on the manway when he heard a deafening hiss followed by a boom like a cannon being fired. The manway blew open and caught J.R. directly in the jaw. "I shouted 'F%$K! I've broken my jaw!' When I stood up I felt blood rush across my chin and neck. After six hours of bleeding on an emergency room floor, I got eight internal and eleven external stitches where the manway had split my skin down to the bone. I felt like I had gone eleven rounds with Mike Tyson. After a few days and a few strong pain killers, I went back to the brewery to see that my chin had actually bent the steel manway."

The injury reinforced in J.R. the principle that safety in a brewery should always come first. No matter how much there is to do, safety procedures should never be rushed. J.R. also learned he was pretty good at taking a punch.


 Highland Brewing's president Leah Wong Ashburn proudly displays her lineup of rebranded ales and lagers. Photo courtesy of Highland Brewing.

Highland Brewing: The Head Brewer Departure

After taking over the reins from her father and becoming president of Highland Brewing in 2015, Leah Wong Ashburn began plans to revitalize and rebrand the pioneering Highland beers. In August of 2017, Leah sat in her office looking over new beer brands and label ideas when Highland brewmaster Hollie Stephenson walked in with unexpected, distressing news. Hollie told Leah that she had accepted the head brewer position at the new Guinness facility near Baltimore.

Considering Hollie's successful two and a half years at Highland, Leah had no idea that her brewmaster might be looking for other prospects. Leah points out, "A great opportunity simply fell into Hollie's lap. When she told me she was leaving, we both cried for a minute, and then I was in a panic. We are still friends and we love Hollie very much, but I felt a deep loss. My mistake was that I wasn't aware she was looking for something that she wasn't getting at Highland. We moved so far ahead with Hollie that it was easy for me to be content and happy, and I stopped asking enough questions about improving relationships and operations."

When Hollie departed, Leah began tightening up the job description of Highland's brewmaster and soon realized the advantage of having multiple people fill the role and work together. "Our brewers love to make new, creative beers," notes Leah. "With more than one lead brewer, we now get the best creative outcomes with multiple sources of input and ideas, and our new brewing team is simply brilliant. The company now feels more engaged about what's brewing in our pilot system, and we have involved the entire staff in this renewed creativity. Mistakes can be stressful and scary, but with creativity and teamwork, mistakes often lead to innovation."

Sunday, November 4, 2018

Georgia Bites & Brews Winners

GEORGIA BITES & BREWS
Graduate Athens
November 4, 2018

Congratulations to the beers chosen by the crowd as the best pairing with each food item. Brewers: I will have your award plaques to you soon!


Station 1:
Cranberry Smoked Gouda with Pita
WHICH PAIRED BEST?...
Arches Mexican Empire - toasty Vienna-style lager

Station 2:
Smoked Potato Soup
WHICH PAIRED BEST?...
Dry County Old 41 Stout - creamy oatmeal stout

Station 3:
Southern Corn Crab Cakes with Old Bay Aioli
WHICH PAIRED BEST?...
Oconee Brewing Mean Machine - Irish-style red ale

Station 4:
Blackened Grilled Shrimp
WHICH PAIRED BEST?...
Akademia Hoprodite NE IPA - hazy/juicy IPA with pungent citrus notes

Station 5:
Fried Pork Belly Tacos
WHICH PAIRED BEST?...
Red Hare Tangerine SPF 50/50 IPA - IPA blended with house-made tangerine soda

Station 6:
Lamb Lasagna
WHICH PAIRED BEST?...
 Terrapin So Fresh & So Green, Green 2018 - wet-hopped IPA with spicy Glacier hops

Station 7:
Fried Mushrooms with Horseradish Aioli
WHICH PAIRED BEST?...
Savannah River Brewing Dynamite Brown Ale - American brown ale with balancing hops

Station 8:
Stuffed Bacon Wrapped Figs
WHICH PAIRED BEST?...
Cherry Street Coconut Porter - notes of cocoa, vanilla and coconut

Station 9:
Beer Brined Grilled Wings
WHICH PAIRED BEST?...
SweetWater 420 Strain G13 IPA - terpenes and natural hemp flavors enhance the hops

Station 10:
Kalamata Olive Tapenade with Toast Points
WHICH PAIRED BEST?...
Orpheus Brewing Over and Over - American sour wild ale with pineapple complexity

Station 11:
Citrus Bread Pudding Bites  
WHICH PAIRED BEST?...
Steady Hand Circles of the Sun - toasted coconut blonde stout

Station 12:
Chocolate Torte (gluten free)
WHICH PAIRED BEST?...
 Southern Brewing Co. Red & Black - raspberry/blackberry sour Berliner weisse