Brewper Bowl IV Post-Game Show

I'm the Sous-Brewer coming to you live from the scene of Brewper Bowl IV. Another hard-fought, nail-biting Brewper Bowl is in the books. Both sides showed well, and in one sense, there really aren't any losers. But in a more real and less nonsensical sense, there can be only one winner, and that winner is…

Seattle.

And when I say Seattle, I mean Everett and Olympia, WA. Let’s review the game.

Seattle came right out of the gate with a solid amber ale from Fish Brewing Company called Fish Tale Vicious Circle. Vicious Circle was all malt with very little hoppiness to speak of. It was sweet, smooth, refreshing and sessionable – an excellent example of the style. I scored it a 7 out of 10 and Seattle led 7-0.

Fish Tale Vicious Circle Amber Ale,
Fish Brewing Company, Olympia, WA

New England countered with a solid offering of its own in Shipyard’s American Pale Ale. This one was a touch more hoppy than the Vicious Circle, and it was thinner and crisper as well. That being said, it was good, not great, and I scored it a 7 out of 10 as well. The score was now tied 7-7.

American Pale Ale,
Shipyard Brewing Company, Portland, ME

Seattle next brought out their Fish Tale Organic IPA from Fish Brewing Company. Of course it’s organic… it’s from the Pacific Northwest. Actually, this beer was pretty good. The hops were slightly forward although the IPA was more balanced than overly hoppy. The Pacific Gem hops shined and the flavor was very pleasant. I scored this IPA an 8 out of 10 and Seattle retook the lead 15-7 at half time.

Fish Tale Organic India Pale Ale,
Fish Brewing Company, Olympia, WA

In the second half, New England kicked things off with their Casco Bay IPA from Casco Bay Brewing (otherwise known as Shipyard Brewing). Casco Bay was an English-style IPA, and was definitely more malty sweet than it was hoppy. The hops were underwhelming and the malt sweetness was out of balance. Overall, the beer was just fine. I scored it a 6 out of 10, which made the score 15-13, Seattle.

Casco Bay IPA,
Casco Bay Brewing, Portland, ME

With the ball and the lead, Seattle brought out their last combatant of the game – Scuttlebutt’s Gale Force IPA. This IPA had a bold hop aroma of EKG, Cascade and Columbus hops and a clean finish. It was properly balanced, sweet but not too much, and a nice hop compliment. This beer scored an 8 out of 10, and made the score 23-13, Seattle.

Gale Force IPA,
Scuttlebutt Brewing Company, Everett, WA

With one beer left, New England needed a perfect score just to tie. What they brought out was a delicious black IPA from Clown Shoes Brewing called Hoppy Feet. This was an excellent example of the black IPA/Cascadian Ale style. Rich, dark, robust and sweet malt balanced beautifully by Amarillo and Columbus hops. There was even a hint of chocolate. It was quite good, but only earned a 9 out of 10, making the final score 23-22 with all zeros on the clock.

Hoppy Feet Black IPA,
Clown Shoes Beer, Ipswich, MA

So (the) Seattle (area) avenges the ghosts of its past and wins Brewper Bowl IV. They did it with a consistent attention to detail and adherence to style. They didn't have anything flashy, but they went out and did work, and were rewarded for it. New England’s beer were good too, but ultimately too inconsistent to take home Norm Petersen. The Most Valuable Beer (MVB) was clearly the Hoppy Feet, which is odd considering it was on the losing team, but the best beer is the best beer.

So that wraps it up! Brewper Bowl IV is finished, and Seattle has added itself to the pantheon of greatness, and to the Norm Petersen Trophy, along with past winners New England, Baltimore and Denver. The only thing left to do is see whether the Seattle Seahawks can duplicate what their beers did here today, or if the New England patriots can avenge what happened to their beers. All I know is that I will be drinking beers while I watch. Many beers.

Here’s to craft-brewed happiness… Cheers!

Brewper Bowl IV - The Pre-Game Report

A sure sign that another year has come and gone – it’s time once again for the Brewper Bowl!

I’m reporting to you live from overcast Northern Virginia, the site of Brewper Bowl IV. The Seattle beers are back again this year, hoping for a better result of course, and will be opposed by the beers from New England, which have returned to the big stage for the first time since winning Brewper Bowl I many years ago.

But first, let me explain how this whole thing works for those of you who are new. Every year, for the past three years, I have orchestrated what I call the Brewper Bowl. The concept is simple: I acquire a few beers from the two cities (or regions) represented in the Super Bowl and pit them against each other in a head-to-head tasting format, in order to determine which city has the better beers. Aside from the obvious fortune and glory, the winning city gets its name added to the handsome Norm Peterson Trophy… which I don’t have to tell you is kind of a big deal. People have heard of it.

So now, without further ado, I present this year’s participants. We’ll start with the beers from Seattle, WA:

Blogger’s Note - The following beer descriptions are taken from Untappd or from the brewery websites themselves and are not my own.

1.   Fish Tale Vicious Circle Amber Ale from Fish Brewing Company in Olympia, WA - Well balanced and full flavored, Vicious Circle Amber Ale has a rich, malty body with a pleasant caramel character derived from a special blend of six malts. A complex hop aroma, with a hint of floral and citrus, comes from a combination of NW hops. It has a deep copper hue and a rich, creamy head with a fine lace that almost seem to suggest the hints of nutty sweetness and toffee that are about to follow.

2.   Gale Force IPA from Scuttlebutt Brewing Company in Everett, WA - Many people enjoy this IPA because of its bold hop aroma and flavor while it still finishes clean. It’s a great companion with a meal or a bull session with friends. It is unfiltered and dry-hopped to give you the full blast of the Gale Force. Hops: UK East Kent Goldings, Cascade and Columbus.

3.   Fish Tale Organic India Pale Ale (IPA) from Fish Brewing Company in Olympia, WA - Fish Tale Organic India Pale Ale is a medium-bodied beer with a rich golden color. The organic pale and crystal malts lay down a firm malt body. This provides the backbone for an assertive hop profile featuring organic Pacific Gem. The moment the Mighty Fish Brewers sampled this pungent and resinous New Zealand hop, they knew it would be perfect for their Organic I.P.A. The result: A Cascadian treasure.

Now let’s meat the beers from New England:

1.   American Pale Ale from Shipyard Brewing Company in Portland, ME - A classic American style Pale Ale bursting with grapefruit citrus flavor.  Dry hopped with American hop varieties for greater aroma and flavor. This beer was originally brewed in the United Kingdom on July 4, 2010 as a collaboration with Marston’s Beer Company.  It was such a hit in the UK, Shipyard decided to brew it back in Maine.

2.   Hoppy Feet Black India Pale Ale from Clown Shoes Beer in Ipswich, MA - Hoppy Feet has been lovingly crafted by combining Premium malt with lots of Amarillo and Columbus Hops.  Grapefruit and Pine are balanced on the nose and on the palate by a nutty, dark chocolate, roasted backbone.

3.   Casco Bay IPA from Casco Bay Brewing Company in Portland, ME – I’m not able to find an official description of this beer anywhere. Apparently, Shipyard bought this brewery in 2008 and turned into a Shipyard brand. Most beer advocate reviews indicate this is going to be an easy-drinking, hop forward IPA that is good, not great. We shall see…

This year's combatants, all lined up on media day

Overall, this is a pretty solid line-up. As always, I am limited to what I can find in my local package store from these far way beer towns, so there might be better beers out there to represent Seattle and New England. Still though, I’m pretty jazzed about these beers. Both cities are leaning pretty heavily on hops – I guess word got out that I am a hop head and may judge accordingly.

I suggest reading through some of the write-ups of the hard-fought grudge matches of years past while you wait for next week’s results. Take a trip down memory lane to Brewper Bowl I (click here and here) when Boston Beer Company’s Sam Adams Latitude 48 IPA literally carried New England to a defeat of New York. Then, read on to Brewper Bowl II (click here and here) when Flying Dog’s Gonzo Imperial Porter earned a perfect score and MVB (Most Valuable Beer) honors to lead Baltimore to an overtime thriller victory against San Francisco. Next, cap off your reminiscing by reading about Brewper Bowl III (click here and here) when Oskar Blues’ Deviant Dales Double IPA stole the show with a near perfect performance and a fair bit of trash talking to propel Denver to a nail-biting win over Seattle.

So until next week, may the best beers win!

To be continued…

Here’s to craft-brewed happiness… Cheers!

Pouring Beer Matters

FREEDOM!!!

Let me say that again, as it bears repeating… pouring beer matters. I’m not talking about the correct way to pour beer versus the incorrect, and I’m not necessarily referring to the perfect amount of head versus the less-than-perfect. For the purposes of the title of this blog, and the lead sentence for that matter, I am stating this in the simplest terms… pouring beer matters. As in pour your beer into a frackin’ glass and drink it correctly!

Now, before I explain myself, let me back up and lay down a few caveats.

1) I am absolutely not talking about industrial, mass-produced, yellow, fizzy, corn-beers. All the reasons to drink beer out of a glass are exactly the reasons why you don’t want to drink THAT beer out of a glass. In fact, you probably shouldn’t be drinking that beer in the first place.

2) This is not a snobbery manifesto, although I can see why it would be perceived that way (hence this particular caveat). I’m not appealing to our 21st century post-modern human penchant for narcissism and self-loathing, but rather a basic primal discussion of right versus wrong. There is a right way, and there is a wrong way. This post is intended to present the right way and explain why it’s right. Some of you will read these words and correct your behavior, or it may reinforce already existing behavior. Others will read these words, disregard them and continue to ignore the facts out of spite, willful ignorance or a perception that you know better. What can I say? Some people still think big beer is better than craft beer. Some men just want to watch the world burn.

The reason why drinking beer out of glass is better than out of a bottle or can is simple... aroma. Science has already explained that 90% of our sense of taste is tied directly to our sense of smell. If you don’t believe me, try eating while holding your nose closed and note the difference.

Our sense of taste and smell are both sorted out in our brain by chemoreceptors, of which there are two classes: 1) olfactory receptor neurons in the olfactory system (where our sense of smell comes from) and 2) taste buds in the gustatory system (where our sense of taste comes from). They are designed to work together to process chemical reactions from the molecules they encounter and give us the perceived taste and smell of said molecules.

See? It's all connected.

Now let me ask you this, when you drink beer out of a bottle or can, can you smell it? The beer is completely contained within the vessel until the moment you tip the vessel, causing the contents to pour into your mouth. Those molecules that are supposed to be smelled never have the chance to get to your nose. They go from being completely contained in a bottle or can to being completely contained in your mouth. Unless you pour the beer into your mouth and keep it open while you swallow it, or gargle with it, you will not have the chance to smell it while you drink it.

Bottles and cans are very effective to their purposes, which are the transportation, storage and marketing of beer. They are not meant to be used for serving beer.

Get your nose in that beer!

Contrarily wise, beer drank from a glass allows those smell molecules to escape, and when you tip that glass into your mouth to drink the beer, your nose physically goes into the glass as well. You can smell the glorious aromas that the brewer (and nature) intended for you to smell and your drinking experience is enhanced. Clearly, beer from a glass is correct. Ever wonder why beer always tastes better on draught?

I could go into further details regarding the correct method for cleaning glasses, matching glassware to beer styles or pouring beer so that the head is perfect and maximizes the aroma character of the beer, but I don’t need to. I’ve already shown that the simple act of pouring beer into glasses in the first place is correct and drinking beer out of a bottle or can is incorrect. Unless you are drinking garbage beer for some reason, and then by all means… minimize your exposure to the aroma and taste.

Here’s to craft-brewed happiness… Cheers!

What in the Wild World of Sports is a White IPA?

Continuing on in my 2015 tour-de-beer-styles (that I happen to be brewing or getting ready to brew), I give you the White IPA. In the simplest of terms, a white IPA is a Belgian witbier that is over-hopped to IPA strengths, or an IPA that is made with Belgian yeast. Depending on the subtle intricacies of what you’re brewing, either can be an accurate over-simplification.

In order to understand this hybrid style, first you must understand the component parts. Obviously, an IPA is ale brewed with pale malted barley and higher than standard additions of hops, creating a very complex beer with flavors and aromas ranging from bitter to citrusy to sweet. Witbier is an ancient (over 400 years old) style of Belgian ale that uses a 50/50 blend of malted barley and unmalted wheat to create a light-bodied and hazy beer. Witbiers also contain combinations of spices and aromatics like curacao orange zest and coriander seeds to add further complexity.

The combination of the above styles first occurred commercially in 2010, when Deschutes Brewery of Bend, Oregon collaborated with Boulevard Brewing Company of Kansas City, Missouri to create a beer called Conflux No. 2. The brewers sat down together to write the recipe and then returned to their respective breweries to brew the beer. The beer created a lot of buzz as it was produced in very limited supply and was extremely hard to find. One reviewer wrote:

“The beer lived up to the hype. We found it to be a very complex beer with tons of assertive spice character that complemented its hop-forward IPA DNA.” – John Michael Verive, Beer of Tomorrow (April 18th, 2012)

Since Conflux No. 2 dropped a new world of craft beer possibilities onto a thirsty industry in 2010, many other craft brewers of note have joined the fray. The Boston Beer Company created a version with apricots added called Sam Adams Whitewater IPA. Deschutes has followed up their initial collaboration with their own white IPA called Chainbreaker White IPA. Founders Brewing Company (Grand Rapids, MI) and Green Flash Brewing Company (San Diego, CA) collaborated on a white IPA called Lynch Pin White India Pale Ale. Other delicious examples include Otter Creek Brewing's (Middlebury, VT) Fresh Slice White IPA, Saranac Brewing Company’s (Utica, NY) White IPA, Sierra Nevada's (Chico, CA) Snow Wit White IPA, Anchorage Brewing Company’s (Anchorage, AK) Galaxy White IPA and El Segundo Brewing Company’s (El Segundo, CA) White Dog IPA.

Now in 2015, the style is proliferated to the point that I think it’s here to stay. IPAs quickly dominated the craft beer landscape as the industry grew through the 90s and beyond, and nowadays, the push is to experiment with other-worldly ways to build on that success. Black IPAs, Red/Rye IPAs and White IPAs are being brewed more and more every year as demand for something different increases in the marketplace. It might be time to stop thinking of this as a sub-style or hybrid variant and give this style a capital “S.”

You should immediately drop what you’re doing (reading this blog) and go to your local craft beer point of sale, or to your local brewers assuming they have a white IPA on at the moment, and check out this delicious take on your favorite IPA (or witbier). You’ll be glad you did.

Here's a white IPA I found in the wild... absolutely perfect.

Here’s to craft-brewed happiness… Cheers!

A Stronger Porter

The sea was angry that day, my friends...

Whoa, that was the first time I wrote 2015 instead of 2014. Weirds me out a little bit…

In the age of creating a bigger, faster and stronger version of something we all love, I give you the Baltic Porter… a beer that is quite literally a stronger version of our beloved English Porter. Or perhaps it’s a weaker version of an Imperial Russian Stout – the Baltic Sea is located between Russia and England after all. Maybe we should split the difference and call it an Imperial Porter.

Baltic Porter as a style developed in countries that border the Baltic Sea and drew influence from the porters of England and Imperial Stouts of Russia… see? I told you. It is a legitimate style and is style 12C in your BJCP style guide if you’re following along at home.

Baltic Porters are dark reddish copper to opaque dark brown (not black) in color and have a thick, persistent tan-colored head. They pour clear, although darker versions can be opaque, and are generally quite full-bodied and smooth, with a well-aged alcohol warmth. They have medium to medium-high carbonation, making it seem even more mouth-filling, although not heavy on the tongue due to carbonation level. Most versions are in the 7-8.5% ABV range.

Viking approved since the 1700s (ish)

Their aroma is of rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. A complex alcohol and ester profile of moderate strength is often present, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. The aroma can also have some darker malt character that is of deep chocolate, coffee or molasses but not burnt. There should be no hops or sourness, and the aroma should be very smooth.

As with aroma, the flavor of a Baltic Porter has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. It has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. The flavor starts sweet but darker malt flavors quickly dominate and persist through the finish. The flavor is also just a touch dry with a hint of roast coffee or licorice in the finish. The malt can have a caramel, toffee, nutty, molasses and/or licorice complexity with light hints of black currant and dark fruits. There should also be medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops such as Lublin or Saaz ranging from none to medium-low is appropriate.

Personal fave

Baltic Porters are usually made using Munich or Vienna malt as a base and chocolate or black malt as specialty malts. Brown or amber malt was common in historical recipes as adjuncts. It is also important that Baltic Porters be fermented with lager yeast in order to give the beer a crisp clean lager character.

Victory Brewing Company’s Baltic Thunder and Flying Dog’s Gonzo Imperial Porter are excellent examples of the style. Expect a strong, robust and complex flavor and quite a bit of alcohol heat. It’s perfect for cold winter nights along the Baltic Sea, or here in the States for that matter.

Here’s to craft-brewed happiness… Cheers!