IPA Overkill

ENOUGH OF THE IPA's ALREADY!!!!!!!!!!!

This past Saturday, I had another book signing at the Taste of Brews Beer Festival in Long Beach, California. It is unfortunate that I was not in the great Midwest or I had surely attended the crème de la crème of beer festivals, The Taste of the Midwest Beer Festival in Madison, Wisconsin: However, (in the words of CONAN THE BARBARIAN), “BUT THAT IS ANOTHER STORY"…

Looking back to an earlier post of mine from a few weeks ago, I mentioned a few tidbits about beer variety that is plagued festivals all over Southern California. Well, another beer fest proves my point: ENOUGH WITH THE IPA’s ALREADY: Especially on the West Coast. Out of thirty or so breweries that were at this festival, they all had a jockybox with two taps, unless they were pouring from bottles. Every brewery there had at least one IPA on tap of the two that they brought with them to sample. Now you might think that is not much, but if you multiply that number by the number of breweries that are attending these different festivals, and most of these companies are from Southern California, well, that is a hell of a lot of IPA’s. And at one festival do you need to have 30 IPA's? The idea of beer festivals is to try something new, not rehash the same old products. Really, how many IPA's do you need to see on the store shelves? I want to ask the question: Can you guys be a bit more creative and brew something other than six varieties of the same IPA? And I am really pointing the finger at a certain brewery out of San Diego that charges WAY too much for a six-pack of their mediocre beer.

Now I do enjoy the occasional IPA. If it is the middle of summer (or winter for that matter) there is nothing like a cold refreshing IPA, East Coast or West Coast style, savoring the herbal or spicy characteristic qualities, to smooth out those computer blues. However, on the West Coast, this is where my lack of innovation comment comes into play. And I have seen this over and over again at beer festivals all over Southern California. I honestly cannot understand this. I hate to say it but I think these breweries out this way trick the masses into buying a lackluster product because this trend will simply not go away and people will fall into the IPA trap and purchase them.

I understand the sales trend: IPA’s do sell so you need to keep up with the market demand, but the problem persists that now (as it has been for a few years) the market is flooded with an influx of IPA’s and unfortunately, most of them are crap and really do not taste very good. It is now about how bitter or what type of fruit can we throw in to the original recipe to “create”, and I use that term VERY loosely, another version of the same tried and true beverage. These hybrids are usually unbalanced, overly bitter, and uneasy on the palate to warrant another taste. Honestly, how many IPA’s, double IPA’s, triple IPA’s, fruit IPA’s, Extra Bitter Fruit Bowlshit IPA’s are needed before someone stands up and breaks the cycle? All these products do is push out room for innovation from other companies that want to produce and bring something new to the market.

I mentioned the Taste of the Midwest Festival because the IPA trend finally imploded on itself about 5-6 years ago throughout the Midwest brewing culture. While yes breweries are still making IPA’s in the Midwest, and I am sure that there was some or more than some at the Madison blowout this past weekend (which also hosts over 200 breweries - so yes there are going to be a couple - but look at the ratio) but I can honestly say at least those companies experiment and try many more different recipes and brew a lot more varieties than their California counterparts. And that is really a shame, considering how many products come out of California in all different industries.

At some point, and I think it is coming soon, this craze will implode on itself on the West Coast just as it has in other parts of the country, and another “HOT” beer will take its place. Actually, come to think of it, I think it is already starting to happen with SOUR BEERS starting to stake their ground!!!!

West Coast Behind once again I guess. :(

I really do enjoy new products and types of beers appearing to replace what is currently on the market. That is what sparks competition between companies. But "new products" means "new products" not the same product with a different label.

 But I do want to end this post on a good note and not be glum. To each his own and drink what you really enjoy, because it might not be around for much longer.

And as always, RAISE A PINT OF ALE (OTHER THAN AN IPA – TRY SOMETHING NEW) AND ENJOY!!!!!!!!! CHEERS  

The Michigan 300 --- well, over 300 now!!

THE MICHIGAN 300

This past June, Michigan had surpassed the other forty-nine and became the number 1 state in the U.S.A. in craft beer production. With now over 300 craft beer breweries, you will not find a shortage of great adult beverages to enjoy anywhere in the state. Even if you are stuck out in the sticks somewhere. 

 

With Bell’s Brewing, of Kalamazoo, leading the pack with over thirty five years of craft beer brewing experience, many others have popped up and followed the path over those years. Some have opened and closed and others have struggled on through the slow times and the recessions, but the quality and knowledge that has persisted through and through the decades has not changed a bit.

 

Beer cities all over Michigan including Detroit (of course), Grand Rapids (which by the way has the highest concentration of craft breweries in the world per square mile), Traverse City, Holland, Royal Oak/Ferndale, and Frankenmuth (go GERMANS) should be proud of their product and how they changed the face of the beer industry forever. The breweries in these cities (and others) started a revolution of sorts all those many years ago when the set out to create great tasting beverages that strayed away from the norms of the industry. With a great deal of inspiration, innovation, and experimentation, these little guys came to the forefront and challenged the big boys.

 

Now of course it is hard to compete with multi-billion dollar companies like Anheuser Busch/InBev, Miller Inc., etc., especially when it comes to things like distribution and store shelf space, but when the masses are buying your product and it is holding its own against the big players that is a tremendous feeling. It all comes down to supply an demand: And why the hell not demand a good brew?

 

The only downside to this (well not if you own the brewery) is that at some point in the lifespan, the buyout offer might come from one of those aforementioned big boys with enough cash that would turn anyone’s head. While I definitely understand the temptation, and I have seen it happen a lot already, one has to hope that the quality remains the same. When production goes up in that amount though, is it always a bit difficult to keep up the quality standards. The recipes may change (because of the increase in volume) or they might bring in their own brew master to make the beers. There are a number of factors that could effect the quality. But the bottom line is that if the "love" and "passion" in the creation of the product is not present, the "magic" dissipates. And that rings true in many other situations as well.

 

You just have to fight the power I guess.

 

Either way though, congratulations to my home state of Michigan for the many years of great craft beers that have been pouring out of the tap handles: And to that magic number 300!!!

 

Go Michigan, The Great Lakes State, and as always, RAISE A PINT OF ALE AND ENJOY!!!!!!!!! CHEERS  

A Book Siging Post

A Book Signing Post

 

This past weekend I had a book signing {and did a little beer tasting, just a little} at the Hollywood Rockstar Beer Festival. The event, which was held at the Avalon Hotel, right across the street from the Capital Records Bldg., was a large indoor venue that provided a nice air conditioned relief from the LA Summer Heat Wave.

 

While this festival is a little smaller than most of them (there are only around eighteen to twenty breweries) there are usually a good selection of Los Angeles and Southern California based brewers with a possible one or two that are from out of state.

 

Los Angeles based beer festivals are sometimes disappointing because of the lack of variety. Now before anyone asks why, which I will give the long answer in another post, the short answer is that it has do with what the companies have to offer and sample. I also do not want to offend anybody. But once again, it boils down to lack of variety.   

 

With that being said however, one of the standout beers was from Mad River Brewing in Humboldt, California. This small town brewery showcased their Lazy Lemon Ale that was a perfect brew to beat the summer heat. The lemony-zest like flavor was just enough to encourage a second [or third] taste.

 

Another showcase was from Common Ciders. Their Blackberry Sangria Cider had a very nice balance of tartness up front (from the Sangria) with the slight sweetness of the blackberries on the back end. I am NOT a sweet cider fan as I prefer the dry ciders, but this one was just right: Not overly sweet. But, it was another great way to help stay cool when having one of those "sweaty hot flash" moments.


And honestly, what I have found in doing my research is that the overly sweet ciders do turn a lot of people off, especially after they have drank that initial first pint. Also, what I have found with the sweet ciders is that after having that second pint, they really just do not taste that good overall. It is if the sweetness just masks whatever other flavors are trying to come forward and you just pucker from the excess sugar. And too many will give you one hell of a hangover - NO GOOD!!!! :(  

 

In the end though, I really enjoy doing signings at all kinds of beer and wine festivals (yes, I did say wine as well). I like to speak about my book (obviously) but I also enjoy chatting with the festival goers about the different types of beverages that the reps are pouring from their taps and like to hear different opinions on what beers people like and dislike. The differences on these opinions is very interesting.

 

I must admit though, the craft beer festivals of the Midwest do have a bit more character than ones that I have attended on the West Coast. They are just a bit different over here yonder. But hey, in reality, who am I to EVER turn down and sample a good brew!!!!!!


Check out any festivals that are in your area this summer and get sampling. And as always, RAISE A PINT OF ALE AND ENJOY!!!!!!!!! CHEERS

Some Excellent Summer Samples!!!!!!!!!!

Some Excellent Summer Samples!!!!

Some HIGHLIGHTS of my summer tastings {so far} as there is still a lot of summer to go!!!!!

 Hello everybody. I hope that you are having a most excellent summer season of fun in the sun and of course, while doing that, tasting some good summer season craft beers. Since my last post was on different types of summer ales, I figured that would share some of my favorite beers that I was lucky enough to try on my journey while I was on a 5 city Midwest book tour.

So first out of the gate, from Revolution Brewing, (Chicago) Their Ghost Ride Kolsch was stunning. Coming in at 5.3% ABV, this light straw colored beer was very crisp, with flavors of bread, with a coriander lift up front that tapers off with slight citrus notes.

 

Next up, from Perrin Brewing, out of Comstock Park, Michigan (near Grand Rapids, MI), was their Blackberry IPA. This purple hued, slightly tart beer is brewed with ripened blackberries, and uses a slightly bitter hop added to the recipe that is grown in Michigan. It has an overall floral bouquet, but the taste is absolutely amazing with the tartness of the blackberries complimenting the bitterness of the hops very nicely.

 

 From Kuhnhenn Brewing in Warren, Michigan come two delicious beers. The first was a limited release grapefruit wit. This wheat forward beer has just the right amount of grapefruit added to give it the “spot on” tartness the makes it stand out. Not being overly citric with fruit either, this is definitely one of the most refreshing beers that you could have on a hot summer day.

 

 The other beverage from Kuhnhenn was their Simcoe Sillier. A spruced up version of their Simcoe Silly, this beer, made with simcoe hops, has tropical fruit flavors that explode into a swarm that plays perfect against the spicy overtones. Great drinkable ale!!!!

And lastly, from Stumblin’ Duck in Chesterfield, MI comes the most perfect lime shandy ever. A spin on the typical lime beer, this wheat beer (not a hefeweizen though) has a breadiness on the nose that mixes with the citrus of the limes. Once sipped, the lime bursts forward in a way that you might think it could be a margarita and then the subtle wheat flavors round it out towards the end reminding you that it is a beer. But alas, no salt and no tequila required!!!!!!!  Another winner!!!!!

So drink a couple of beers (but not too many - no hangovers :( ) and enjoy the SUMMER, and as always, RAISE A PINT OF ALE!!!!!!!!! CHEERS  

Summertime Beers = Summertime Flavors

Summertime Beers = Summertime Flavors!!!!!!!!!!!

Well fellow beer drinkers, now that the 4^th of July has come and gone, and the summer seems like it is half over (even though it has really just begun) we should delve into some of the summer ales that are on the market before it is too late and we need to change up and start with the autumn ales and lagers.  

There are definitely some great new recipes that breweries are experimenting with to keep the flavors (pun intended) of the warm weather flowing (another pun intended) to quench that burning thirst.

First up, while not relatively new, sour beers tend to pop up more often during the warmer summer months. With using certain strains of bacteria, and aging them in barrels, a sour taste emerges. A nice chilled sour can be the perfect accompaniment to any meal, or even as a digestive.

Gose ales, which originated in Goslar, Germany, are top fermenting ales the are characterized by the use of coriander and salt. While not as sour as a direct sour beer, there usually is a slight sour essence to them. Lactic acid is added to the wort before primary fermentation. This adds a very unique flavor that creates a very unique beer. Berliner Wiesses’ are another type of sour beer that are usually brewed with fruit to mellow out and balance the sour flavor. Sometimes a tart fruit such as pomegranate is used for that purpose.

Shandies have also become very popular in the more recent years with all types of fruits being used now. Back in the day, lemon was the most popular fruit used in the brewing process for the Shandy. The wort is fermented with different types of fruit as to infuse the ale with sometimes a sweeter flavor along with the flavor of the desired fruit. Nowadays, you can find Shandies that use, the aforementioned lemon, lime, grapefruit, and a slew of other types of summer fruits. 

The Kolsch is another type of popular summer beer as well. The Kolsch is a warm fermenting, cold lagering, type of beer usually brewed with different types of pilsner malts which gives them their light quality. While the Kolsch can also be found around the fall for the autumn tasting, I prefer to have a Kolsch in the summer. Its light crisp flavor, low IBU, and clean taste, goes great with an afternoon outdoor BBQ.

Another year round (yet once again, I think works best in warmer climes) is the ever- lasting IPA. Every once in a while I am in the mood for the hop train. Whether you like hoppy or semi-hoppy, the added flavors of the hops (whether, citrus, pine trees, etc.)along with the clean crisp taste, is always a winner in the summer.

So now that we have some of the great summer types of beer explained, what the hell are you waiting for? Get out in the sun, kickback on the water, and pick up a few variety cases from your local market and get sampling. There are a whole lot of summer beers to try!!!!!!! 

Enjoy the summer, and as always, RAISE A PINT OF ALE!!!!!!!!! CHEERS  

Arthur's Day

Happy Arthur's Day

 

In 1755, Arthur Guinness opened a brewery in Leixlip, Ireland. With the 100 pounds that he inherited from his godfather, Arthur Prince, who was the Church of Ireland Archbishop of Cashel. He definitely was on to something of a grand scale which he probably did not know of at the time. In 1759, he left the brewery to be run by his younger brother and headed for Dublin.

 

Today, September 26th is a VERY important day in the history of Ireland and of course in the history of beer. On this day in 1759, Arthur Guinness went to the city of Dublin and opened up the Guinness brewery at St. James's Gate in the heart of Dublin. With the signing of a 9000 year lease on the land, this meant that the brewery would never leave its address. It was on that day that the empire of the modern Guinness brewery was founded.

 

In the first few decades of the brewery, Guinness experimented with brewing different types of beer. After numerous attempts, by the late 1790's he created the recipe that is the mainstay of the brewery. In 1798, the brewery's only type of beer was the famous stout (porter) that is brewed to this day.

 

In the more recent past they have started to brew different varieties of the original beverage including Guinness Black lager (which is a cold-brewed lager), but the main ingredients have always remained. The original famous beer is one of the most produced beers and largest selling brands in the world.

 

So in honor of the 26th of September, at 17:59pm (5:59pm), if possible, wherever you are, raise a glass, have a moment of silence and toast to one of the greatest innovators in the world of beer and brewing. Little did Arthur know what would become of the brand that he created!!!!!

 

I was fortunate enough to celebrate Arthur's Day in 2012 at the Brazen Head Pub in Dublin (actually, The Brazen Head is THE OLDEST pub in Ireland - but you will just have to wait for "Pubs To Have a Pint In: Dublin" for all of the historical goodness and photos of The Brazen Head). This black tie event was packed to the roof with fans of Guinness all willing to drink and pay homage to "Uncle Arthur."

 

While in Dublin, I also took the tour of the brewery and became a "certified pourer" of Guinness on draught. There actually is a trick to pouring Guinness. With the back pour, nitrogen is added to the mix to accurately fill out the head of the beverage. It is supposed to be poured in a certain way so that the foamy head on the beer develops just right. A bit to learn indeed!!!!!

 

Some trivia about Guinness:

 

The color of Guinness is NOT black. It is actually a very dark ruby red which can be seen when tilted into the light at just the right angle.

 

The original 9000 year lease which was signed by Arthur Guinness can still be seen . It is mounted under a glass floor in the center of the Guinness Storehouse to be seen by the masses of visitors.

 

In 2006, Guinness Draught became the official beer for the Irish Rugby team.

 

Contrary to popular belief, Guinness beer is NOT brewed with the water of the Leffe River that flows through Dublin. The water is from the meadow and hills that surround Dublin.

 

Guinness Draught does taste different where you drink it. You can taste a slight different between a pint that is poured in a pub in the USA and in London, but you can still taste a slight difference between a pint that is poured in London and in Dublin.

 

In 1939, Guinness sent all the British troops in the British Expeditionary Forces a bottle of Guinness to be enjoyed with their Christmas dinner.

 

My friend Art's favorite beer is Guinness. (Take that Art!!!!!!!!!!!)

 

HAPPY ARTHUR'S DAY

Enjoy a pint, Cheers - Charles

OKTOBERFEST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

The One and Only Original Oktoberfest..........

Well fellow beer snobs, it is that time of year again. The wonderful time of year to celebrate the coming of autumn, Halloween, and the colder weather. What better way to celebrate this time then with an selection of fine fall brews at an Oktoberfest celebration. The best way I can think of to ring in the season!!!!!!

Now of course, if you can make it to Germany (the birthplace of the Oktoberfest) then more power to you. If not, throw one of your own parties. All you really need is some good friends, good food,  and a great selection of Oktoberfest beers.

Munich, Germany is THE home of the celebrated event of the fall season. Started in 1810, it is a 16 day festival that starts towards the end of September and runs through the first week of October. The festival attracts more then 6 million locals and tourists every year and it keeps on getting bigger. With carnival rides, games, mountains of food, and of course rivers of beer (in 2007 nearly 7 million liters of the golden liquid were consumed), it is definitely one of the biggest parties in Europe. Originally, the festival ran through the first Sunday in October, however, with the reunification of Germany in 1994, the schedule was altered a bit and now the festival culminates on October 3rd which is German Unity Day.

Started in 1810, the first party was actually for the wedding of King Ludwig to his new Queen Theresa. Held in what was know as "Theresa's Gardens" (and still is), all of the citizens were invited to attend. In the years that followed, an agricultural show was added as well as horse racing to promote German culture. The annual opening kick off parade which started in 1850, has roughly 8,000 marchers all dressed in traditional German costumes, is one of the highlights of the entire event. One new tradition that started in 1950 was the tapping of the first keg. At 12:00, the mayor taps the keg which is accompanied by a 12 gun salute. That is respect for the brew!!!!!!!!!

Traditional German food is always served which includes, Hendl (roast chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Knodel (potato or bread dumplings), and Reiberdatschi (potato pancakes). You will also find the assortment of sausages, krauts, and Bavarian delicacies as Obatzda which is a spiced cheese-butter spread.

Now this is a very important fact. Only beer that is brewed in Munich and which conforms to the Reinheitsgebot may be served in the tents at Oktoberfest. What is the Reinheitsgebot? This important (and hard to pronounce - if you do not speak German) word is the Purity Order of Bavaria. Sometimes referred to as the German Purity Order, it is a regulation of the production of beer in the Holy Roman Empire. Instated in 1487 by Albert IV, Duke of Bavaria, this order stated that beer could only be made with 3 ingredients: Water, barley, and hops. The order was passed to keep the other grains available (such as wheat and rye) so they could be used for baking bread, and thus not have a shortage and a spike in bakery prices. We Germans do like to drink!!!!!!!

The brewers that can produce beer under this order are Paulaner, Spatenbrau, Lowenbrau, Hacker Schorr-Brau, and Augustiner-Brau. These beers will be the only beer that one will find being served at Oktoberfest. Any of these fine beers pair very well with the German cuisine that is served. Or if one prefers, they can always skip the food to save more room for the liquid diet. Although, that could have some very intoxicating effects which are accelerated.

While I have never been to Munich for Oktoberfest, I was fortunate enough to attend the Oktoberfest in Dublin (hey, the Irish drink like fish too!!) on the Docklands 2 years ago. Judging by how insanely fun and festive that was (once again the Irish) I can only imagine Munich is escalated by a factor of 100. This is one party that is definitely on my bucket list. Munich AND ESPECIALLY the beer tent better be ready for me when I arrive. 

So get ready to throw back a couple of Oktoberfest brews and have a great time. Speaking of the beers, in my next post I will write and rate some of the more popular and not so popular types of Oktoberfest beers.

Cheers and HAPPY OKTOBERFEST, Charles..............