Adventures in Beer Tasting

Three Craft Brewers Spread Collaboration in the Brewing Community

2008-08-06T09:48:00.000-07:00

(Flossmoor, IL) - July 31 - For a number of years, Todd Ashman had the idea to formulate an interesting and unusual beer, share that recipe, and conduct tastings of the various interpretations. This collaboration would serve to demonstrate that just as each brewer has a distinctive brewing style, each brewery also has attributes that make it unique; the local water supply, brewing equipment and ingredient sources all contribute to the distinctive character of a beer.

Todd found that special beer in Concentrated Evil: a strong, dark, Belgian-style ale that was originally brewed at Todd's home base, FiftyFifty Brewing Company in Truckee, California. Concentrated Evil is made with a variety of unusual ingredients including raisins, exotic sugars and aromatic spices. The complex array of flavors and moderately high level of alcohol make this an outstandingly unique beer. Todd chose fellow brewers Zac Triemert and Matt Van Wyk to participate as he has worked with both gentlemenin various capacities.

Zac Triemert, Co-President and Co-Founder of the newly established Lucky Bucket Brewing Company, holds a bachelors degree in microbiology and a masters degree in brewing & distilling from Heriot-Watt University in Edinburgh, Scotland. Zac is the winner of numerous national and international brewing awards. Zac is also a member of various committees for the Brewers Association and a member of their Board of Directors. Zac's newest venture is opening Nebraska's first craft distillery.

Operations for The Sòlas Distillery begin next spring. When asked about this brewing project, Zac stated: "Concocting this collaboration beer with two brewing friends continues to be a terrific amount of fun. We all plan to put our own unique spin on what is already a great beer. After these beers have sufficient time maturing in wood, the tasting events will be a kick."Matt Van Wyk is Brewmaster for Flossmoor Station Brewing Company in Flossmoor, Illinois (Todd Ashman's alma mater).

He attended the renowned Siebel Institute of Technology in Chicago, Illinois in 2001. Matt was formerly a science teacher and previously worked at three other Chicago area breweries. Matt is the recipient of several regional, national, and international brewing awards. In 2006 he was awarded the Small Brewpub Brewer of the Year and Flossmoor Station was named Small Brewpub of the Year at the Great American Beer Festival (GABF) in Denver, Colorado. "It is an honor to be asked to participate with these two great brewers in this collaboration project. It just shows what a great industry we work in where cooperation is often more valued than competition. Crafting a beer with Todd and Zac has been a great experience," said Matt.

Todd Ashman began his long brewing career in 1987 as a homebrewer. After completing a craft brewer's apprenticeship program, Todd brewed professionally in New Mexico, Illinois and Wisconsin. In 2004 Todd joined the Brewers Supply Group division of Rahr Malting as Staff Brewmaster. In 2007 Todd returned to brewing and his native California as Brewmaster for FiftyFifty Brewing Company.

He has received numerous regional, national and international brewing awards. Many of those awards have been for beers that utilized unusual and unique ingredients and/or processes. Todd's thoughts: "I've been thinking about working on a Collaboration for sometime now. I really wanted to work with a couple of brewers that knew each other and I'm really glad that Matt and Zac signed on to try this out. These guys have amazing brewing talent and the end result of our Collaboration will not only be fun for our customers at our respective breweries but especially fun for folks at the 2008 GABF. The chance to try our respective beers under one roof will be great!" http://www.flossmoorstation.com/

Kona Brewing Co. Opens Honolulu Airport Pub

2008-08-06T09:44:00.000-07:00

Kailua-Kona, Big Island of Hawaii -- On Wednesday, July 23, Kona Brewing Company and HMSHost tap up a unique dining and drinking experience for travelers to Honolulu International Airport. Located at the .mainland terminal, the full-service restaurant features Kona Brewing Company's award-winning craft brews, served alongside pub favorite menu items in a whimsical brewpub atmosphere.

Visitors to Kona Brewing Company's airport pub can select from the brewery's five flagship beers - Longboard Island Lager, Fire Rock Pale Ale, Big Wave Golden Ale, Wailua Wheat and Pipeline Porter. A vast selection of pupus, salads, sandwiches, entrees, gourmet pizzas and desserts complement the craft brews.

Many dishes feature Kona Brewing Company's beers as ingredients, such as Fire Rock Pale Ale marinated wings with a spicy teriyaki glaze, hard wood smoked baby back ribs smothered in porter barbecue sauce, and Kilauea Lava Flow brownie topped with vanilla ice cream and Pipeline Porter fudge sauce."Kona Brewing Company's ales and lagers are the number-one choice of Hawaii's craft beer drinking residents and visitors," said Kona Brewing Company President and CEO Mattson Davis.

"With the opening of this new 'Air Pub,' as we affectionately call it, guests can now enjoy one more sip of 'Liquid Aloha' before they leave Hawaii, ensuring that their last impression of the islands will be an unforgettable one."Kona Brewing Company's airport pub is open every day of the week from 10 a.m. to 10 p.m. The pub is located at Honolulu International Airport's mainland terminal, just as travelers exit the security area.

Kona Brewing Company was founded in 1994 and packaged its first batch of beer in February 1995. It has grown into Hawaii's largest brewery, now has three restaurant sites in Hawaii and beer distribution reaching 22 states, Japan and China. In 2007, Kona Brewing Company posted 40 percent growth over the previous year, increasing its barrels sold to 62,656. For information call 808-334-5662 or visit http://www.konabrewingco.com/

Laughing Buddha to Host Fellow Breweries

2008-08-06T09:39:00.000-07:00

SEATTLE, WA - Four of Seattle's smallest breweries have announced that they will hold a mini beer festival on Saturday, August 23, 2008 in South Seattle. Laughing Buddha will host Baron Brewing, Schooner Exact, and Two Beers Brewing in their newly expanded brewery space.

Craft beer drinkers are invited to stop by and sample beer from all four breweries."We thought we should have a special event before we start filling up the space with equipment," said Chris Castillo, co-owner of Laughing Buddha, a new Seattle microbrewery focusing on Asian fusion beers. The brewery tripled their lease space on July 1, 2008 in the South 93rd Business Park to support its current growth in production.Baron Brewing is located in the same industrial complex in the South Park district of Seattle.

Schooner Exact and Two Beers Brewing are both small-batch breweries that produce half a barrel of beer at a time."We met Schooner Exact and Two Beers for the first time at this year's Washington Brewers Festival," Castillo said. "It's going to be fun having our neighbor and new friends over to pour beer."The mini beer festival will be held on August 23, 2008 from 3pm to 7pm at 9320 15th Ave S, Unit CE2, Seattle, WA, 98108. Attendees can pre-register at http://beerfest.eventbrite.com/

Laughing Buddha, brewers of modern Asian-style beers, began producing its first batches in the South Park district of Seattle in 2007. Their beers include Dragon King Lager, Pandan Brown Ale, Ginger Pale Ale, and Mango Weizen.

For more information, visit www.laughingbuddhabeer.com.

Baron Brewing, brewers of German-style beers, was founded in South Park Seattle in the beginning of 2003. Their beers include Hefe-Weisse, Pilsner, Uber-Weisse, Schwarzbier, as well as a number of seasonal and special release beers.

For more information, visit www.baronbeer.com

Schooner Exact, brewers of the 3-Grid IPA, is a small batch microbrewery located in West Seattle. The schooner "Exact" is the ship that originally brought the Dennys and the other founding families to Seattle, landing on Alki Beach.

For more information, visit schoonerexact.typepad.com

Two Beers Brewing was founded in South Lake Union, Seattle in early 2008. Their beers include 20:20 Blonde Ale, Immersion Amber Ale, and Crooked Belgian Wit.

For more information, visit www.twobeersbrewery.com

American Craft Beer to be showcased at the 2008 Great British Beer Festival

2008-08-06T09:36:00.000-07:00

Export Development Program to exhibit American Craft Beer in U. K.Boulder, Colorado. August 5, 2008- Seventeen of America's Craft Breweries will be represented at this year's Great British Beer Festival, 5-9th August, at Earl's Court, London.

The breweries will serve 57 hand-crafted ales and lagers of varying styles in the International Section of the event. The offering will be the largest amount of American Craft Beer to be available at the GBBF in its 31 year existence. American Craft Beer will be on display as it has never been before - alongside European countries whose beer styles have helped to influence the American Craft Beer movement.

"The Brewers Association and its Export Development Program are extremely honored to participate in the Great British Beer Festival," says Brewers Association Vice President Bob Pease. "The featuring of American Craft Beer in the Bieres sans frontiers area of the festival helps reinforce the image of American Craft Beer as a world-class brand."Festival official and Bieres Sans Frontiere's Manager Andy Benson stated, "We aim to feature the best beer from around the world and American craft beer is a very important part of that, and one which has increased in size at the festival over recent years.

American brewers are extremely innovative and produce an incredible variety of beer styles, which are of the utmost quality. They brew beers which others wouldn't dare to brew, push the boundaries of brewing and have acted as an inspiration to brewers in many other countries.""America's small and independent brewers are often inspired by the great brewing traditions of the Great Britain and are excited about showcasing their interpretations of these classic brewing styles," remarks Pease. In addition to affecting the styles of American Craft Beer, the European beer festival also served as the model for The Great American Beer Festival, held in Denver, Colorado every fall, the largest beer festival in the U.S.

The Brewers Association's (BA) Export Development Program facilitated the beers' trip to Great Britain. The program utilizes awarded grant money to help promote American Craft Beer in countries all over the world. To date the Export Development Program has been able to promote their members' beer in Scandinavia, The Netherlands, Italy, China, Japan, Australia and Germany.

More information about the Export Development Program can be found at: http://www.beertown.org/craftbrewing/edp.html

Excise Tax Storm Brewing

2008-07-30T13:01:00.000-07:00

MillerCoors’ Long calls for industry cooperation on public policy issues.Tom Long, president and chief commercial officer of MillerCoors, warned in a speech Wednesday that the threat of a federal excise tax hike looms over the industry.“With the growing federal deficit, the uncontrolled spending in Washington and the expiration of the Bush Administration tax cuts, you can see an excise tax storm brewing for each one of us,” Long, the incoming chairman of the Beer Institute, said at a meeting of the trade association in White Plains, N.Y.A federal excise tax would be a “double whammy” for the business, Long said.

It would raise costs for brewers. And it would also burden consumers who already are grappling with higher housing, energy and food costs.“An increase in the federal excise tax on beer could be crippling to each one of us and any proposal on this front must be opposed and defeated,” he said in his prepared remarks.Long’s remarks on the threat of an excise tax were part of a speech outlining public policy priorities for the beer industry and a call for unity and cooperation to accomplish goals.

This is particularly important given the major changes in the business, with the creation of MillerCoors and Anheuser-Busch InBev.“Just as we will see changes in how brewers are organized and managed, we see the need to ensure that our public policy shops and our trade associations are strong enough to withstand the challenges of the future,” long said in his prepared remarks.

He pointed out recent victories by the brewing industry, including the passage of the STOP Act; recognition from the Federal Trade Commission that the industry markets responsibly; and the Treasury Department removing from consideration labeling proposals on equalization favored by the spirits industry. “I will close by making my personal commitment to you that we will make the best effort in protecting our industry and advance our joint causes in the public affairs arena,” he said in his prepared remarks. “We can only get there by building on the unity as brewers and I will work with each one of you to realize that goal as well.”

Steamworks facilitates $300,000 grant for Bayfield New sewage treatment plant to receive funding

2008-07-30T06:44:00.000-07:00

BAYFIELD, Colo. - The $7.1 million sewage treatment plant in Bayfield now has 4 percent of its funding guaranteed, as an effort of Steamworks Brewing Co. has resulted in a $300,000 Community Development Block Grant (CDBG) for the town."The CDBG program provides funds to local governments for creating and retaining jobs," said Kris Oyler, Steamworks CEO.

"Because Steamworks might have had to move our 5,000 barrel capacity brewery out of Bayfield due to the inadequate sewer system, taking the jobs and direct based economic support with us, we were able to secure the grant. We are in a unique position to help the town.

"The CDBG program was launched by the federal government in 1975, and in Colorado, the Department of Local Affairs administers the grants. Steamworks worked locally with Region 9 Economic Development District of Southwest Colorado to secure the funds for Bayfield. The emphasis is on helping devise innovative and constructive approaches to improve the physical, economic and social conditions that will benefit persons of low or moderate income."Part of our grant agreement is to maintain a minimum of 23 full time equivalent jobs for Bayfield with salaries ranging from $21,850 to $39,900, depending on the size of the family," said Oyler.

"This helps the community above and beyond the sales and property taxes Steamworks provides to Bayfield and La Plata County.""Also, the dollars from each beer sold in Texas or New York, or wherever, come right back to Bayfield," said Brian McEachron, Steamworks director of marketing and sales. "As a manufacturing operation that produces our beers in Bayfield, to have them purchased elsewhere, we bring that money from outside into the town to sustain the economy here.

"Steamworks is currently distributing its beers throughout Colorado, New Mexico, Arizona and Texas, with new markets opened in Minnesota and New York - and more on tap. Capacity is reaching its limits at the Bayfield brewery, and the operation will soon install 120 barrel fermentation and brite tanks, increasing capacity to 7000 barrels."We're selling beer as fast as we can brew it," said Oyler. "Our success enables us to give back to the town. We're pleased we could facilitate the $300,000 CDBG grant."

Steamworks is located at 442 Wolverine Drive in Bayfield Center, Bayfield (970.884.7837). The original brewpub is located at 801 E. Second. Ave., Durango (970.259.9200). For further information, visit www.steamworksbrewing.com.

Früli, Europe's Fastest Growing Fruit Beer, Makes US Debut

2008-07-30T06:41:00.000-07:00

LITTLETON, Colo...It's a strawberry beer and it's a success story from five star hotel bars to mainstream bars throughout Britain and from Scandinavia to the Mediterranean. Canada is now quaffing Früli, and with Distinguished Brands first shipments of Früli bound for US ports this month the USA is next on the Früli success list.

Made with high quality Belgian white beer and natural strawberry juice, Fruli strawberry beer is a new easy-drinking style of premium fruit beer which is more "accessible" than the more tradional Lambic fruit beers with their sour beer characteristics. Früli has just a hint of bitterness and a little citrus zest that balance out the palate. It is smooth and refreshing and packed with natural fruit flavor.

Imported from a craft brewery near Ghent in Belgium, its alcohol content is 4.1% by volume.Früli is a delicious, fruity alternative to ordinary European lagers and it has shown unparalleled sales growth in Great Britain and Continental Europe over the last five years. "When people try it, they really like it," says Früli Export Manager Dick Humphries. "And we think the American consumer will absolutely love Früli.

Like Great Britain, Americans enjoy a quaffing beer culture, and Früli strawberry beer is most definitely a quaffable drink."In the U.S., Früli will be available in both bottles and kegs. U.S. importer, Jeff Coleman, President of Distinguished Brands International, says Früli's performance in Great Britain is what led Distinguished Brands to bring Früli to the USA. "Nearly 1,000 pubs in Great Britain already carry draft Früli," said Coleman. "Customers enjoy it as a refreshing long drink and the bars and pubs serve it in half pint or pint glasses as they would with any upscale, quality beer.

Some upscale boutiques merchandise it with a bowl of fresh strawberries on the bar in order to create customer awareness and interest. But yes, it certainly is a quaffing beer and customers often drink glass after glass! As an exciting new entry into the US market, Früli will inspire restaurateurs' creativity, as I'm sure we'll see it served across many types of venues and in varied ways of presentation."Früli was a gold medal winner at the International Beer Competition 2004 and the London 'Time Out' magazine compared it to a "strawberry smoothie with bite."

Look for Früli in both on- and off- premise accounts across the USA beginning in August. For more information visit www.distinguished-brands.com or www.fruli.com.Früli is imported and marketed in the USA by Distinguished Brands International (DBI) of Littleton, Colorado.

In addition to Früli, Distinguished Brands' prestigious portfolio includes: Fuller's Fine Ales from London; Erdinger Weissbrau from Bavaria; O'Hara's Irish Stout from Ireland; Veltins from Germany; Birra Dolomiti from Italy, Cisk & Farsons Shandy from Malta; New Orleans' Dixie Lager, Jazz, and Voodoo, Gran Tulum 100% Blue Agave Tequila from Guadalajara, Mexico, and Vigna Dogarina Vineyards of Veneto, Italy.

Saint Arnold Brewing Company Posts Strong Growth in First Half

2008-07-30T06:39:00.000-07:00

HOUSTON, July 29, 2008 - Saint Arnold Brewing Company (www.saintarnold.com), the oldest craft brewery in Texas, has broken another barrier in its rapid growth. The brewery reported today that production exceeded 10,000 barrels in the first half of 2008.

That puts the brewery on pace to brew more than 20,000 barrels of beer this year for the first time.Through June 30th, production volume exceeded 10,500 31-gallon barrels of Saint Arnold beer, an increase of 29 percent over the same period in 2007. Nationwide, the Brewers Association reports that in the first half of 2008 volume of beer sold by craft brewers grew at a 6.5 percent.

In the first six months of 2008, Saint Arnold Brewing came close to matching the amount brewed in all of 2005.Year Production % Growth2004 9,100 barrels 27 percent2005 10,946 barrels 20 percent2006 13,638 barrels 25 percent2007 17,811 barrels 30 percent1st 6 months of ... 2008 10,567 barrels 29 percent"While this year has created a challenging economic environment in which to operate, we never lost our focus on brewing full-flavored quality beer," said Brock Wagner, founder of Saint Arnold Brewing. "Like all craft breweries, we have endured rapidly increasing costs for raw materials and shipping.

We were concerned how our own price increases would affect demand for our beers, but have been gratified to see that our customers' support has not wavered."Due to strong demand and capacity limitations, Saint Arnold Brewing Company recently announced the purchase of a historic building near downtown Houston for a new brewery. The company has operated out of the same Northwest Houston facility since it was established in 1994.

With a projected opening of June 2009, the new facility will immediately double Saint Arnold's brewing capacity.Saint Arnold is preparing to reintroduce Saint Arnold Oktoberfest in August and plans to release the next version of Saint Arnold Divine Reserve in September. The latest in the brewery's series of small batch craft brews, Saint Arnold Divine Reserve No. 7 will be a Weizenbock, a strong Bavarian wheat beer.About Saint Arnold Brewing CompanySaint Arnold Brewing's ten brews are made and sold by the company's staff of 21 dedicated employees.

The brewery was listed by USA Today as one of the "10 great places to see what's brewing in beer." It is located at 2522 Fairway Park Drive and its brewery tour and tasting is offered every Saturday at 1:00 P.M. For more information on Saint Arnold's five year-round and five seasonal beers as well as root beer, log on to www.saintarnold.com.

High-End Beers Growing in Supers

2008-07-29T10:36:00.000-07:00

Eight of top 10 growth brands above-premium.Eight of the top 10 share growth brands in supermarkets during the second quarter sold at above-premium price levels, according to beer market analysis by Nielsen.That data point suggests that, even during tough economic times, consumers still will pay for innovative or high-end brands with distinct positioning.

Bud Light Lime led the pack, commanding 0.8 points of case share and 1.1 points of dollar share, according to beer sales statistics from Nielsen. Other brands from Anheuser-Busch that made the Top 10 list: Land Shark Lager, Michelob Ultra, Bud Light & Clamato, Stella Artois (an InBev brand marketed by A-B), and Bacardi Silver.Coors Light was No. 2 on the list of growth brands during the quarter, picking up 0.3 points of case share and 0.3 points of dollar share during the period, according to Nielsen.

Other MillerCoors brands on the list: Miller Chill (which was not yet national at this point last year); Keystone Light; and Blue Moon Seasonal.Imports didn’t fare as well as last year, when four imports -- Tecate, Corona Light, Stella Artois and Grolsch – were in the top 10. This year Stella was the only import to crack the list. And three imports – Corona Extra, Heineken and Corona Light – all saw dollar share declines from the year-earlier period.

Here's a list of the Top 10 share growth brands in supermarkets during the second quarter:
1. Bud Light Lime
2. Coors Light
3. Land Shark Lager
4. Miller Chlil
5. Michelob Ultra
6. Bud Light & Clamato
7. Keystone Light
8. Stella Artois
9. Blue Moon Seasonal
10. Bacardi Silver

New Craft Beer Brewed Using 45 Million Year Old Yeast

2008-07-29T06:36:00.000-07:00

Pint glasses full of Fossil Fuels Beer are raising eyebrows around northern California. This could be due to the fact that the unique ingredient for the line of Fossil Fuels beer is a yeast strain dating back to the Eocene Epoch, which is about 45 million years ago.

A team of scientists, Dr. Raul Cano (Cal Poly, San Luis Obispo, CA) and Lewis "Chip" Lambert (Fremont, CA), are partnering with brew masters Peter Hackett (Stumptown Brewery, Guerneville, CA), Joe Kelley (Kelley Bros. Brewing, Manteca, CA) and attorney Scott Bonzell (Oakland, CA) to produce what is surely one of the most interesting and unique beers of this or any time.

With the green light from beer critics, brewers and end consumers alike, the team that comprises Fossil Fuels Brewing Co. is gearing up to share the product with the public in the summer of 2008. The history of the yeast literally dates back before the dawn of man, to a time when the earth was warm, tropical and teeming with life. Modern mammals that we see today were beginning to appear in what is known as the Eocene epoch (from the Greek word eos meaning "dawn").

During this time, a snapshot of biological life was trapped by tropical tree sap. Over the course of millions of years, the sap hardened into amber, which preserved and protected its contents. That is, until Dr. Cano, using amber obtained from locations around the world (including Burma, Central and North America), isolated and revived a bacterium, which had lain dormant in the gut of an encased bee for approximately 40 million years (Science 268, pp. 1060-1064, 1995). During his research, Dr. Cano, periodically working with Mr. Lambert, isolated a few yeast strains that resembled modern Saccharomyces cerevisiae.

In other words, they are similar to the yeast we use every day for brewing and baking, except the newly discovered yeasts were much further back in the evolutionary chain. Essentially, Dr. Cano isolated the long lost ancestors of modern brewing yeast. Through chance and circumstance, a small group of people teamed up to form Fossil Fuels Brewing Co., which is utilizing the unique yeast strains to brew exceptional beer. Although not widely publicized, last summer a select few northern Californians had the opportunity to try some of the pilot brews and they raved about new (old?) pale ale.

Jay R. Brooks, the tasting director of the exalted Celebrator Beer News Magazine commented when comparing the Fossil Fuels brew to an identical pale ale differing only in the strain of yeast (Celebrator, October/November 2006, pp:27-29): "[Fossil Fuels] is smoother, with softer fruity flavor characteristics and just a touch of lemony sweetness that isn't tart...It has a more complex and well-developed taste profile, and its smoothness makes it great.

The fact it is made with such old yeast is fascinating, and given how good the beer is, no mere novelty." Peter Hackett, long time pub owner and award winning brew master called Fossil Fuels: "A remarkably unique beer that tastes like nothing I've ever had before, in a very good way." Fossil Fuels Brewing Co. will host a launch party at Kelly Brothers Brewing Co. in Manteca California July 26, 2008 to commence the release of their new beer brewed with its truly remarkable yeast to the public.

Japan: Woman will save beer sales

2008-07-29T06:03:00.000-07:00

Major Japanese brewers are targeting women to increase beer sales in an effort to overcome sluggish sales of alcoholic beverages, JapanToday reported on July 23. Kirin Brewery Co has assigned female employees to develop cocktails tailored for young women while Sapporo Breweries Ltd. has set up a team composed of seven women to create a new product.

Kirin began marketing ‘‘two dogs cocktails’’ in 350 cc cans on June 18—one called ‘‘cassis navel’’ in a pink can and another called ‘‘salty bulldog’’ in a green can—for around 148 yen. The products were developed by Sakurako Yoshino, 26, and Natsu Mori, 24, who are both in their third year with Kirin. The pair were given the assignment as the company wanted to come up with beers and cocktails that women of the same generation as Yoshino and Mori would enjoy.

‘‘I wanted to develop a product that would be more of a pleasure to look at and to taste than the products available, which emphasize ‘osake’ (alcohol),’’ Yoshino said. Sapporo formed a project team of seven women in their 20s and 30s in the spring of last year to evaluate of product development, market research and public relations from a women’s perspective.

Kirin also maintains a group of female employees who carry out sales promotion activities targeted at women. The group participates in the company’s ‘‘Nihombashi Nadeshiko (Japanese women) Project,’’ holding interchange meetings with women working in Tokyo’s Nihombashi district, and engages in word-of-mouth promotional campaigning. Kirin is aggressively promoting women to higher positions. It is aiming to increase the number of women in managerial positions to 100 by 2015 from about 30 in 2006.

The problem, however, is how to elevate talented women employees to executive positions when quite a few leave the company because of marriage or to find a position with another company after for working for Kirin for about five years.

Odell Brewing releases Woodcut No. 1 Oak Aged Ale

2008-07-25T05:32:00.000-07:00

Fort Collins, CO (July 2008) - On August 18th, 2008 Odell Brewing Company of Fort Collins, Colorado will release its Woodcut No. 1, the first in its Woodcut series of barrel-aged beers.In the fall of 2007, Odell Brewing received its first shipment of oak barrels from Canton Cooperage in Kentucky.

The barrels, cut from new American oak, were specifically crafted with a medium toast to give the beer added flavor and depth.Woodcut No.1 was crafted with select hops and malted barley on Odell Brewing's five barrel brewing system. After fermentation, the beer was chilled and then transferred to the oak barrels for aging. As the beer matures, the wood imparts many complex flavors and aromas.

Hints of vanilla, almonds and dried fruits compliment the caramel malt sweetness of this oak-aged ale."The Woodcut project has been a great opportunity for our brewers to broaden their brewing horizons as well as offer an intriguing and distinctive beer to our customers," said Doug Odell, brewmaster and brewery founder.

The brewery also invested in new equipment to hand bottle the oak-aged ale into 750 ml cork finish bottles. Brewers evaluated the various barrel blends, carefully selecting the blend to bottle. Woodcut No. 1 will be bottle conditioned allowing the beer to naturally carbonate. Each bottle will be signed and numbered by the brewer.Odell Brewing will release only approximately 120 cases before retiring the label. Woodcut No. 1 Oak Aged Ale will be available at a suggested retail price of $24.99 per bottle. The next offering in the Woodcut series will be a Golden ale.

Odell Brewing is an award winning brewery, nationally and internationally: 2008 North American Beer Awards - gold medal for 5 Barrel Pale Ale. 2008 World Beer Cup® - gold medal for IPA, silver medal for Double Pilsner, silver medal for Cutthroat Porter. 2007 Great American Beer Festival® - gold medal for IPA, silver medal for Easy Street Wheat, bronze medal for Extra Special Red. 2007 Stockholm International Beer Festival - bronze medal for 5 Barrel Pale Ale. 2007 Australian International Beer Awards - silver medal for 90 Shilling, silver medal for Cutthroat Porter, silver medal for Easy Street Wheat and bronze medal for 5 Barrel Pale Ale.

8th Annual Harpoon Championships of New England Barbecue

2008-07-23T06:42:00.000-07:00

Windsor, VT - On July 26th and 27th the Harpoon Brewery, New England’s largest craft brewer, will host the 8th Annual Harpoon Championships of New England Barbecue. More than 40 competitive barbecue teams from across the Northeast and beyond will descend upon Harpoon’s Windsor, Vermont brewery with smokers in tow to compete for the title of 2008 New England Barbecue Champion.

The heated competition begins on Saturday, July 26 when the professional barbecue teams prepare their competition entries. Judging begins promptly at noon with judges certified by the Kansas City Barbecue Society. The teams are judged in four categories: chicken, ribs, pork, and brisket. The team with the highest tabulated score from all four categories will be crowned the 2008 Harpoon New England Grand Champion. The Grand Champion and winners from each category will be announced at an award ceremony at 4:30 pm. The Harpoon Grand Champion qualifies for the nation’s ultimate barbecue competition, the American Royal in Kansas City, in addition to winning a cash prize.

The barbecue competition continues on Sunday, July 27 with the “Harpoon Summer Sizzler,” a competition open to both amateurs and professionals. In the Summer Sizzler, teams are judged in four different categories: chicken wings, pork chops, sausage, and Chef’s Choice. For the Chef’s Choice category, teams are challenged to cook a dish made with a Harpoon beer-based sauce. Entries in each of these categories are judged based on appearance, tenderness/texture, and taste. The competition concludes with the award ceremony at 4:00 pm on Sunday.

In 2007 more than 6,000 people attended the Harpoon Championships (photos). In addition to the region’s best barbecue, the weekend offers attendees two days of Harpoon beer, local live music, and a first-hand look at master barbecuers practicing their craft. Several of the competing teams will be selling their award-winning barbecue throughout the weekend. Festival goers are also invited to take an in-depth tour of the brewery, led by a Harpoon brewer. Outside, brewery staff will be on hand pouring Harpoon beer and soda, including the brewery’s award-winning IPA and UFO Hefeweizen.

Harpoon will bring back Barbecue University, a barbecue “how-to” offering attendees grilling tips, sampling, and interaction with an award-winning barbecue competitor. The highly anticipated Strongman Competition will also return on the Saturday of the event.
Founded in 1986, the Harpoon Brewery is New England’s largest craft brewery. Harpoon’s line of craft beer features six year-round beers, including their award-winning IPA and UFO Hefeweizen beers, and four special seasonal selections. In 2000 Harpoon purchased a second brewery in Windsor, VT to keep up with the growing demand. In 2007 Harpoon introduced Harpoon Cider, an all-natural hard cider made from freshly pressed, local apples.

For more information about The Harpoon Championships of New England Barbecue including directions, admission cost, and event times, visit http://www.harpoonbrewery.com/

This Jupiler's for You

2008-07-21T10:37:00.000-07:00

More Belgian imports are likely in the wake of InBev's deal for Anheuser
By CHARLES FORELLE and JOHN W. MILLERJuly 19, 2008; Page W4

Amid all the patriotic tub-thumping about the recently sealed takeover of Anheuser-Busch, maker of all-American King of Beers Budweiser, by Belgian-Brazilian InBev, one vital fact has gotten lost. Americans could soon get to drink a lot more, and more unusual, kinds of beers.

WSJ's Charles Forelle and John Miller travel to Belguim to speak with Joris Pattyn, one of Belgium's finest palates, as he weighs in the beers owned by InBev, including Budweiser. (July 18)

InBev already was one of the world's biggest beer companies before it bought Anheuser-Busch. It makes hundreds of different brews around the globe, but exports only about two dozen to the U.S.. That's likely to change, the company says. For the $52 billion it paid for Anheuser, InBev gets access to the U.S. company's many-tentacled distribution network that can spread its brews into convenience stores, markets and bars across the country.

InBev says it's looking at "brand strategies" before deciding which new beers to ship across the pond. "Maybe we'll sell a Russian beer in the U.S.," says spokeswoman Marianne Amssoms. InBev owns four breweries in Russia, including one called Tinkov and one called Tolstiak.
It's hard to say which new beers may come over, but one can never be too prepared. So as a service to our American readers, the Journal's Brussels-based beer-testing squad sampled some of the Belgian brews InBev doesn't yet export Stateside.

InBev already ships some Belgian beers to the U.S. -- chief among them are the Stella Artois pilsner, two Leffe abbey-style beers and the Hoegaarden wheat beer. But its Belgian line is far broader than that, including unfiltered and raspberry beers, and Hoegaarden's Forbidden Fruit, which packs about double the alcohol punch of a Bud.

We ventured up to Ghent, a medieval city half an hour's train ride from Brussels, to spend an afternoon -- and evening, it turned out -- at one of its standout beer bars, the Kaffee de Hopduvel. Our guide was Joris Pattyn, full-time dentist, part-time beer judge. Mr. Pattyn estimates he's tasted some 8,300 different beers in his lifetime. He's a frequent judge at international beer competitions and is co-author of the forthcoming "100 Belgian Beers to Try Before You Die." (None of the InBev brews is in Mr. Pattyn's book.)

Frederic Sierakowski/Isopix/Sipa Press for The Wall Street Journal
Many Belgian aficionados look down their noses at InBev beers, labeling them as corporate creations that homogenize taste and crowd out more complex products from smaller brewers. Mr. Pattyn keeps an open mind and graded the beers for us out of a possible top score of 5. He says he never makes pronouncements before a careful tasting.

HOEGAARDEN CITRON
Mr. Pattyn's cardinal rule of beer tasting: Start with the light stuff, end with the heavy stuff.
It doesn't get much lighter than this recent addition to the InBev lineup, a spinoff of the classic white beer meant to lure younger drinkers with its sweetness. Mr. Pattyn sticks his nose in the glass. The lemon scent seems partly artificial. "It reminds me of a children's lemonade." But, he says, it's "not badly made."

Too sweet for us, but you could do worse at the ballpark on a hot summer's day.
Strength: 3% alcohol by volume (abv) Style: Fruit-flavored wheat beer Mr. Pattyn's score: 2.3 Our verdict: This isn't really beer. Coming to America? Americans are used to drinking their Hoegaarden with a slice of lemon. This skips a step.

HOEGAARDEN ROSÉE
Belgium has a long tradition of cherry and raspberry beers. The best of them play the fruit against a sour backdrop and layer on complex tastes. This isn't the best of them.
Mr. Pattyn sniffs. "At least a small part of what is in there eventually came from raspberries," he says. A very small part, we'd say. He initially pronounces it sort of refreshing, but changes his mind a few minutes later: "I still have a feeling of stickiness in my mouth."
Strength: 4.2% abv Style: Fruit-flavored wheat beer Mr. Pattyn's score: 2.1 Our verdict: The day's worst. Coming to America? Light beer and candy seem to sell well.

VIEUX TEMPS
At first whiff, Mr. Pattyn pronounces it "very sweet, caramelly," probably with added brown sugar. Some mineral-water notes.
Water indeed. This chestnut-brown beer was bland. A hint of fruit and sugar sweetness made itself known, but it faded quickly.
Mr. Pattyn considered it. "The taste is more toward the neutral." A few sips later he threw in the towel. "Very, very bland."
Strength: 5.2% abv Style: Belgian Speciale Mr. Pattyn's score: 2.1 Our verdict: At least there's no raspberry syrup. Coming to America? Can't imagine why.

HOUGAERDSE DAS
Supposedly, this beer is based on an old recipe from the Hoegaarden brewery, hence the archaic spelling. It's a slightly hoppy ale, with a soft foam. Mr. Pattyn finds mineral notes. He keeps searching. "Yes, now I have some esters from the yeast," he says. The Das is an unfiltered beer, and the yeast remains in the bottle. "Stale cookies," he says. And "coriander, no doubt."
Coriander is a common thread in many Hoegaarden beers; indeed, it's often thought of as a typically Belgian beer spice. Mr. Pattyn thinks it's overboard: "A very big emphasis on the spicing."
Strength: 5% abv Style: Unfiltered Belgian Speciale Mr. Pattyn's score: 2.9 Our verdict: Unexciting, a little fizzy. Coming to America? Weird name, undistinguished taste -- hard sell.

JUPILER
The Hopduvel doesn't serve this one, the Bud of Belgian beers. We snuck out to a corner store and reappeared with the familiar red can. "Oh dear," Mr. Pattyn said.
This is a not a beer for contemplation. The pale yellow liquid goes down easy, and there's just enough kick. Mr. Pattyn gamely puts on his taster's hat. "A very grassy nose," he says. "Metal sulfates." A sip. "It sometimes has an aroma that is slightly salty, like seafood, like shrimp or vegetables. In lesser quantity, reminds one of cooked vegetables."
At the end, "the taste falls flat," with a "faint metallic bitterness."
Strength: 5.2% abv Style: Pilsner Mr. Pattyn's score: 2.3 Our verdict: Hey, it's better than Bud. Coming to America? The last thing America needs is another watery pilsner.

HOEGAARDEN GRAND CRU
Hoegaarden is known for its ubiquitous white beer, a not-too-boozy summer quaffer. The Grand Cru is more serious, far less wheaty and nearly double the strength.
"I think of a ripe banana," Mr. Pattyn says. "There are some meaty esters." He keeps sniffing, and it's clear he's warming up to this one. "It speaks of balance-sweet, sour, a little touch of bitter." The coriander is here, but "it doesn't dominate."
Mr. Pattyn's bottom line: "Technically, it is excellent." He adds, "There are many more beers in Belgium with more character, but you cannot call this a characterless beer." We concur.
Strength: 8.5% abv Style: Strong Golden Wheat Ale Mr. Pattyn's score: 3.5 Our verdict: The day's best. Coming to America? That would be nice.

LEFFE TRIPLE
In the early part of the last century, the monks at the Trappist abbey of Westmalle brewed up a strong beer with pale malts, not the dark roasts typical of high-alcohol recipes. They called it Tripel, the strongest of their three, and it is widely regarded as a masterpiece of Belgian brewing. Naturally, it's had a long line of imitators. This one is Leffe's take.
"Rice," said Mr. Pattyn, his nose well into the glass. "Yes, Rice Krispies. That's what I'm smelling." That coriander, again. Some citrus notes. "It is striving for balance," he says. It doesn't quite get there: "Too much ester from the yeast."

We suppose that's the problem. The beer looks a bit murky. Mr. Pattyn dubs it an "easy drinking" beer. Yikes -- it's 8.4% alcohol.
Strength: 8.4% abv Style: Strong Golden Ale Mr. Pattyn's score: 3.2, maybe Our verdict: Not bad, but pour a Hoegaarden Grand Cru first. Coming to America? Would be a good introduction to this stronger style for drinkers not accustomed to it.

LEFFE VIEILLE CUVÉE
This Leffe was harder to find than the others, so we had hopes that scarcity bespoke quality. We were disappointed.

"A certain saltiness," Mr. Pattyn said. "A bit of parsley." The beer has the chestnut color of Belgium's rich Trappists, but it was a shadow of those brews. It tasted thin. "Inoffensive," he said. That's kind, we thought. This one isn't worth seeking out.

Strength: 8.2% abv Style: Strong Dark Ale Mr. Pattyn's score: 2.8 Our verdict: No reason to drink this. Coming to America? Doubtful.

LEFFE RADIEUSE
Similar in style to the Vieille Cuvée, but things were looking up. "Much less bland," says Mr. Pattyn. As with many dark, high-alcohol beers, it has pronounced nutty flavors. Mr. Pattyn picked out hazelnuts, though we couldn't be so variety-specific.

Also, the Radieuse is clearly less thin than the Vieille Cuvée. It felt full to us. "This would be an excellent beer to start somebody who is not accustomed to craft beers," Mr. Pattyn said.
Strength: 8.2% abv Style: Strong Dark Ale Mr. Pattyn's score: 3.2 Our verdict: Best of the Leffes Coming to America? A good candidate. Leffe abbey beers are easy to market.

HOEGAARDEN VERBODEN VRUCHT
This being Belgium, a drizzle forced us to leave the cafe garden and take refuge under the eaves of the Hopduvel's roof. After nine beers, though, we didn't really mind.
The Verboden Vrucht—Forbidden Fruit—is true to its name. It's a strong beer, but it plays with the fruity, sour-sweet balance that makes many Belgian beers so beguiling. Oh, and it's spiced with coriander.

Mr. Pattyn was getting annoyed. "I like coriander in my Thai dinners," he said. We enjoyed this beer—it had a bundle of complex flavors, including wheat and spice and fruit. "Mushroom," Mr. Pattyn added. OK, but it's still tasty.
Strength: 8.5% abv Style: Strong Dark Ale, unfiltered Mr. Pattyn's score: 3.3 Our verdict: Be tempted Coming to America? There's a naked lady on the bottle (Eve).

LEFFE 9
This is the top of Leffe's range—the strongest and fullest brew.
Mr. Pattyn cracked it open and sniffed. "A lot of alcohol in the nose," he said. And that was the story. "Very much alcohol in the taste." He picked out almonds, a sign of overly expressed alcohol. "If you have a cheap brandy, it tastes of almonds," he said. The 9 was also heavy on the caramel, but Mr. Pattyn didn't find much else.

He gave the Leffe 9 one last sip and pushed away the glass. "It's a muscle -- 'Taste me!' — that's all it's got to say for itself," he said. His work was done. He speared an olive.
Strength: 9% abv Style: Strong ale Mr. Pattyn's score: 3.0 or 3.1 Our verdict: All brawn, no brain Coming to America? Maybe too strong.

Write to Charles Forelle at charles.forelle@wsj.com1 and John W. Miller at john.miller@dowjones.com2

Italy's creative microbrew movement gets noticed

2008-07-18T08:22:00.000-07:00

Few would deny that beer and pizza go great together ... so why hasn't Italy, the birthplace of pizza, ever had an interesting beer culture?

Until now, that is. "Outside of the U.S., Italy probably has the most exciting brewing scene in the world," says Garrett Oliver, brewmaster at Brooklyn Brewery and author of "The Brewmaster's Table" (Ecco; 2005).

"You get great beers in, say, Germany, but almost nothing on the creative front. Even in Belgium, while diverse, there's not much creativity outside of some of the newer breweries."
In the mid-'90s, early Italian pioneers like Agostino Arioli at Birrificio Italiano and Teo Musso at Birreria Baladin made the jump from home brew to brewpub; today there are almost 200 craft microbreweries and brewpubs operating in Italy - mostly in the north, but new breweries have also appeared in Parma, Rome and even Sardinia.

Initial inspiration came from Germany and Belgium; Arioli, for example, adhered to the strict tenets of the German Reinheitsgebot laws (which allow only malt, yeast, hops and water as ingredients for beer) for several years, until the urge to experiment took over.

"The first generation of brewers was inspired by traditional styles. The second generation, which started a few years ago, is inspired mostly by the first generation, and American brewing," says Jon Lundbom, a manager at B. United International, which imports a number of Italian brews.
Like Italian cooking, creative brewing in Italy is largely driven by the wealth of local ingredients; hops and barley aren't grown much there, but plenty of fruits, herbs and nuts are finding their way into the brewing vat. Some are even used as bittering agents, assisting or sometimes in lieu of hops. For example, the Piccolo Birrificio Seson uses chinotto, a small citrus fruit; Birrificio del Ducato's Nuova Mattina includes bitterroot, chamomile and green pepper.

Invoking Mediterranean rather than strictly Italian ingredients, Baladin uses unmalted kamut, an ancient relative of durum wheat, as well as myrrh in its beer Nora, which it describes as an Egyptian spiced ale.

"Chestnuts" - a local treasure in Piedmont - "like wheat, add a flavor that's earthy and nutty, but not really deep, so brewing a well-balanced chestnut beer is quite a challenge," says Matthias Neidhart, B. United's general manager. Chesnuts are featured - roasted, smoked or ground into flour - in beers from more than 30 brewers; despite the challenge, chestnut beers are a likely candidate for the first definitively Italian beer style.

But pinning down an Italian beer identity is tricky. "It's too early to define an Italian style; the style we have in common is the fantasy that inspires each beer," says Giovanni Campari, brewer at Birrificio del Ducato. Surprising local ingredients catch the eye, but they're not the whole story.

A bad rap
"There is a misunderstanding: Everybody thinks that Belgium makes only strong beers, the U.S. makes only ultra-bitter beers, and Italy makes only strange and crazy beers," says Lorenzo Dabove in an e-mail message. Dabove is a beer critic and cultural director of the UnionBirrai, a brewing association in Milan.

"This is not true at all. We brew almost all beer styles. First, exports were focused only on 'unusual beers,' but now some 'regular' beers are present in foreign market, U.S. first." Still, few of these craft brews will remind American beer drinkers of the straightforward lagers like Peroni or Moretti they've seen at their local pizza place.

Some beer industry professionals think it's a case of trying to run before you can walk. "Those beers are pretty gimmicky, because the brewers are looking for ways to distinguish themselves," says importer Dan Shelton. "I think their (Italian) cooking is much better than their brewing; a good Italian chef rarely needs more than four ingredients in a dish," suggesting that brewers need to master the basic four ingredients of hops, malt, water and yeast.

Even enthusiasts like Dabove agree that a lack of technical information in Italian has hindered progress. He feels that dialogue between brewers is helping, as is an influx of academically informed brewers like Campari, who studied food science and technology as an undergraduate.

Varying motives
"Not more than 10 brewers have really figured out what they're doing; the rest are just in it for the money," says Alex Liberati, owner of Brasserie 4:20, a beer-oriented restaurant in Rome with 26 beers on tap. In his opinion, craft beer is fashionable enough in Italy that people are looking to cash in, leading to a lot of poorly thought out beers.

That greed, though, isn't the cause for what are some remarkably high prices. He says beer, unlike wine, is taxed, and on production, not sale, so lots of experimental beers that aren't 100 percent successful end up reaching the market; the brewer has already paid tax on the beer, and needs to recoup that money.

Liberati is about to open his own brewery, which has given him firsthand experience with an Italian tradition that predates craft beer: bureaucracy. He says that regulations drive up prices without any real contribution to quality.

"If you're opening a brewery in Belgium or Holland, you can buy small pieces of secondhand equipment with no problem; some brewers even adapt tanks from dairies. Here the regulations say everything has to be new."

Prices aren't stopping some aficionados. "The Egyptian spices in the Nora make it like a digestif; there's nothing else like it." says Christian Albertson, a co-owner of Monk's Kettle in the Mission District. At City Beer Store, owner Craig Wathen says customers are surprised to learn about the beers, but aren't put off: "You have to explain that it's Italian, but it's artisanal." Artisanal pizza is nothing new, so it's about time.

Tasting notes
Baladin Nora ($17/750 ml) Called an "Egyptian spiced ale," the Nora is an attempt at re-creating a more Mediterranean style of beer. The recipe includes unmalted kamut as well as ginger, orange zest and myrrh. Medium-bodied and very aromatic: rose petal, mandarin, lychee and lots of spice, especially ginger, and clove.

Birra del Borgo Té ($17/750 ml) A saison-style beer spiced with half-fermented tea leaves, which add a tannic bitter touch to the finish as well as tea and floral notes. Light-bodied, with citrus, tangerine and gooseberry notes.

Birrificio Barley BB 10 ($30/750 ml) A blend of malts mixed with boiled wort of the local Cannonau grape, which contributes lots of dried fruit aromas: raisin, date, fig and prune, rounded out by caramel and chocolate touches. The finish is long and dry.

Birrificio di Como Malthus Baluba ($22/750 ml) A dry stout, with fruit notes - apricot, date, fig - as well as caramel, toffee and cardamom touches, especially on the finish.

Birrificio del Ducato Nuova Mattina ($11/330 ml) A spicy take on the Belgian saison style, with orange, chamomile, ginger and floral hop aromas. Well-balanced and dry, with a bitter, drying touch on the finish.

Birrificio Grado Plato Strada San Felice ($14/16.9 ounces) An amber chestnut lager (it's labeled as an ale, but is actually bottom-fermented), full-bodied and with lots of maltiness. The chestnuts, dried over a wood fire, are subtle on the nose but eventually emerge to dominate the smooth finish.

Birrificio Montegioco Demon Hunter ($22/750 ml) A subtle, smooth dark ale, with raisin and fig fruit aromas plus malty notes reminiscent of dark bread crust. Some nuttiness and hops grace the finish.

Birrificio Torrechiara Panil Barriquée ($25/750 ml) A Flemish-style sour red beer aged in used Cognac barrels. A dusky red, copperish beer, with light carbonation and a rich but dry texture. Rather tart, with cherry, earth and leather notes dominating, supported by light anise and vanilla touches on the palate.

Where to find in SF area.
Look for Italian beers at the following places:
Alembic Bar. 1725 Haight St. (near Cole), San Francisco; (415) 666-0822 or http://www.alembicbar.com/.

City Beer Store. 1168 Folsom St., Suite 101 (between Seventh and Eighth streets), San Francisco; (415) 503-1033 or http://www.citybeerstore.com/.

Emporio Rulli Grand Caffe. 2300 Chestnut St. (at Scott), San Francisco; (415) 923-6464 or http://www.rulli.com/.

La Trappe Restaurant & Bar. 800 Greenwich St. (at Mason), San Francisco; (415) 440-8727 or http://www.latrappecafe.com/.

Ledger's Liquors. 1399 University Ave. (at Acton), Berkeley; (510) 540-9243 or http://www.ledgersliquors.com/.

Star Grocery. 3068 Claremont Ave. (at Prince), Berkeley; (510) 652-2490.

The Trappist. 460 Eighth St., Oakland; (510) 238-8900 or http://www.thetrappist.com/.

Jim Clarke is a New York City writer and wine director at Megu restaurant. E-mail him at wine@sfchronicle.com.

CBC debut of new executive chef David Drew

2008-07-15T13:45:00.000-07:00

Cambridge, MA * 08-26-08 -On Saturday, July 26th from 5:00pm to 11:00pm the Cambridge Brewing Company, located at 1 Kendall Sq. in Cambridge, will host their 8th annual Bass and Beer festival. This year's festival will feature the official CBC debut of new executive chef David Drew. The menu consists of five courses featuring sea bass dishes, each paired with a CBC craft brew.

All courses will be available a la carte. Reservations are recommended. Call 617-494-1994 for more information or go to http://www.cambridgebrewingcompany.com/ CBC is proud to announce the arrival of Executive Chef David Drew, who apprenticed under Chef Keith Pooler of 'Harvest' located in Harvard Sq. He recognizes that beer is at the center of CBC's mission. His menus reflect the qualities he perceives in CBC beer, while understanding that his menus must support and enhance the beer.Chef Drew's approach to cooking is deliberately uncomplicated.

He strives to pay respect to the region and to the seasons by using the best, freshest and most local ingredients available. Drew's cooking has been heavily influenced by both his mother and his experience at restaurants like the Harvest."Once I began to see what goes into creating menus and food at fine dining establishments, I realized that when I was growing up, my mother was very much a chef in her own right," reflects Drew. "The daily demands of locating quality ingredients that don't break a budget, or more importantly, having to utilize whatever ingredients you have on hand to make something that tastes good are challenges my mother, and a chef, face daily.

My mom surpassed all those expectations daily. And she did it with love; that's the most important thing. I try to remember that. I think a lot chefs will tell you it comes down to that, the love. I try to pay respect to my mother everyday when I cook."This year Chef Drew's festival menu features Tandoori Spiced Bass Kebab with Jasmine Rice, Sweet Peas and Pineapple; Striped Bass Minute Steak with marinated vegetables and saffron aioli; and Olive Oil Poached Striped Bass with Patty Pan Squash, Roasted Tomato, Fried Eggplant and Red Pepper Sauce.

Each course will be paired with a hand crafted beer carefully chosen by Brewmaster Will Meyers.Perhaps the best part of the night is the patio grill. Each year CBC owner Phil Bannatyne schleps a six foot grill onto the CBC patio where he prepares his signature bass dish; Garlicky Grilled Sea Bass with Pancetta Collared Greens, Corn on the Cob, Mango Salsa and Garlic Crostini. "I'm a one trick pony" says Bannatyne "I haven't changed this dish since the first bass festival but every year I come closer to nailing it!"

American Embassy, Berlin: Beer, the 4th of July, and a different kind of German biergarten!

2008-07-15T13:18:00.001-07:00

At the request of the American Embassy, American craft beer from some of America’s small brewers was served on July 4th at the grand opening of the American Embassy in Berlin. The event included craft beer from 13 different breweries, 47 brands.

Participating Breweries were Alaskan Brewing Co., Brewery Ommegang, Deschutes Brewery, Dogfish Head Craft Brewery, Flying Dog Brewery, Great Divide Brewing Co., Kona Brewing Co., Left Hand Brewing Co., Pyramid Brewing Co., Rogue Ales Brewery, Stone Brewing Co., TommyKnocker Brewing Co., and Widmer Brewing Co.

It was a beer garden the likes of which Germany had never seen. Over 4,500 dignitaries were expected including the German Chancellor and the former President George H. W. Bush. Guests experienced not only the beer, but saw labeled bottles for themselves experiencing the impact that America’s small brewers have had on America’s new beer culture.

Visit Grand Opening of the New U.S. Embassy Building on Pariser Platz for more information

Shmaltz Brewing Launches REJEWVENATOR, Limited Edition, Fig-Infused, Harvest to Harvest "Chosen" Seasonal

2008-07-15T12:47:00.000-07:00

San Francisco, New York, Beyond! - America's smallest, biggest and most award-winning Jewish beer company, Shmaltz Brewing Company celebrates its second decade of delicious beer and delicious shtick with the special release of their newest annual celebration ale, REJEWVENATOR.

HE'BREW Beer's latest addition to their sacred fruit infused line-up, Rejewvenator ferments nearly 500 gallons of Fig juice into a half doppleboch, half Belgian inspired dubbel hybrid lager/ale- a truly unique brewing performance. Beginning with 2008's "Year Of The Fig," the season of Rejewvenator will be an annual release spanning from the first month of the Jewish Calendar in the Spring (historically coming after the barley harvest) to the High Holidays in the Fall (marking the creation of the world, and the second fig harvest of the year).

Rising to 7.8% alc, Rejewvenator will be nationally available in 22 oz. bottles and a very limited amount of draft. HE'BREW Beer hit an unprecedented 550% growth over the last four years (2003-2007) and proudly expands its 2008 line-up with three new offerings including Rejewvenator, Messiah on Rye (after July 1st, HE'BREW's rich and complex nut brown ale, Messiah Bold, aged in rye-whiskey barrels) and the fifth edition of their extreme Chanukah seasonal, Jewbelation 12 (October 1st, 12 malts, 12 hops, 12% alc).

With projected 2008 annual sales at over $1.5 million, Shmaltz Brewing is no longer a one-man operation of sole proprietor Jeremy Cowan. Matching his 550% sales increase with 500% growth of his staff, Shmaltz Brewing now operates with five full-time employees. Experiencing such substantial growth, selling over three million bottles to date, Shmaltz Brewing will also nationally launch in summer 2008 its new line of Coney Island Craft Lagers. Inspired by the spirit, the history, and the future of America's Playground, Shmaltz's Coney Island attractions will include the flagship Lager, Albino Python, Sword Swallower, Freaktoberfest, and The Human Blockhead.

A portion of its proceeds directly benefit Coney Island USA, a 501(c)3 Non-Profit Arts organization dedicated to defending the honor of lost forms of American popular arts and culture. Established in San Francisco in 1996, Shmaltz Brewing introduced 6-packs in 2003 and moved its production East to the acclaimed Mendocino Brewing Company's Saratoga Springs, NY brewery. Later in 2008, HE'BREW Beer's Genesis Ale and Messiah Bold will again also be brewed on the West Coast at Mendocino's mothership brewery in Ukiah, California. HE'BREW Beer 6-packs as well as Rejewvenator, Origin Pomegranate Strong Ale, Bittersweet Lenny's R.I.P.A., and the award-winning seasonal Jewbelation are available in over 25 states through over 30 wholesalers at more than 1,000 retail and specialty shops across the U.S. including Whole Foods, Total Wine, Beverages & More and Cost Plus.

HE'BREW Beer has appeared in such distinguished media outlets as CNN Headline News, The Onion, The Today Show, Bravo, NPR's "Weekend Edition," The New York Times, Newsweek, SELF, Men's Health, BUST, Playboy.com, Associated Press, Reuters, MSNBC, San Francisco Magazine, The Jerusalem Report, New York Jewish Week, Who Wants to Be a Millionaire, The Big Idea with Donny Deutsch, and Forbes.com. For more information, please visit http://www.shmaltz.com/

Beer Run

2008-07-08T13:30:00.000-07:00

It is out of shear joy that I post my recent beer run to Julio's. For those in MA area Julio's Liquors is in Westboro. Now what to pair these babies with? I have to start posting pictures of my runs, next time for sure:

Bear Republic-Black Bear Stout

Des Rocs-Grand Cru

DFH-120 minute

Eugene City Brewing Co. (Rogue Brewing)-100 Meter Ale

Goulden Carolus-Cuvee Van De Keizer

Harpoon-Old Rusty's Red Rye Ale

Harveistoun-Old Engine Oil

Hebrew-Lenny Bruce RIPA

Lagunitas-Gnarlywine

Legacy-Dear Abbey Dubbel

Lost Abbey-Inferno Ale

De Proefbrouwerij-Lunatique

Pennichuck-Schwarzbier

Port Brewing-2nd Anniversary Ale (IIPA)

Southern Tier-Cherry Saison

Southern TIer-Unearthly IPA

Urthel-Hop IT

Weyerbacher-Slam Dunkel

For the golf course the other day:

New England Brewing-Elm City lager(German Pilsener)

Oskar Blues-Dales Pale Ale

World's Top Brewery Tours

2008-07-02T08:51:00.000-07:00

From Forbes.com

Once a magnet for those looking for a free beer, brewery tours have gotten much more sophisticated in recent years. Along with that gratis beer, breweries the world over are offering everything from in-depth tours to lessons in beer-making. Some have even built restaurants or brewpubs where visitors can lunch on a Kobe burger and wash it down with a German-style ale. Add it all up, and you have more than just a free beer; you have a perfect Saturday afternoon.

This is typical at Rogue Ales, a craft brewery in Newport, Ore., that produces a line of cheekily named beers including Dead Guy Ale, Monk Madness and Brutal Bitter. The company’s small empire consists also of an adjacent restaurant, distillery and a small apartment-style hotel aptly named Bed & Beer.

In a market dominated by industrial brewers like Coors, Anheuser-Busch and InBev, the idea of beer tourism may seem laughable. After all, unlike the seductive charm of wineries, concrete and steel brewery compounds don’t exactly evoke thoughts of Dionysian indulgence.

But craft beer makers, who brew traditionally and produce less than 2 million barrels a year, are attracting a growing audience. In 2007, sales of craft beer in the U.S. increased 12% while domestic and imported beer grew 1.4%, according to the Brewers Association, a Boulder, Colo.-based trade organization.

There are 1,450 and 3,000 breweries in the U.S. and Europe, respectively, and most of them are craft brewers or brewpubs happy to open their doors to the public to share their love of beer.
“They’re making the freshest beer that has traveled the least amount,” says Julia Herz, the craft beer program director at the Brewers Association. They are also catering to a new customer. “The American palate has gotten to want diversity in flavor,” she says. “We couldn’t have expected that from the marketplace [a few decades] ago.”

To find some of the best brewery tours in the U.S. and abroad, we consulted a panel of industry experts: Herz; Brian Sudano, managing director for the Beverage Marketing Corporation; and Jan Lichota, legal adviser and beer aficionado for Brewers of Europe.

In total, we’ve selected 18 breweries across the world for a variety of not-exactly-scientific factors: the overall quality of the beer, the originality of the tour or brewery and their legacies. The growth of the market, and the creativity it has inspired, made it tough to choose.
Stateside BreweriesHerz credits the evolution of the American beer drinker’s palate to the advent of home brewing in 1978. It was this year that President Jimmy Carter legalized the practice on a small scale.

“Any brewer you talk to today,” says Herz, “a majority would say they got their start home brewing in their kitchen.”

Such is the case with one of the co-founders of the Brooklyn Brewery in Brooklyn, N.Y. In the late 1970s, Steve Hindy, then a correspondent for the Associated Press, began brewing beer in his bathtub while on assignment in Islamic countries where alcoholic beverages were outlawed. In 1987, he founded Brooklyn Brewery, which is now open to the public on Friday and Saturday for free tours.

The tour of the former iron-works building turned matzo ball factory turned brewery is a brief 30 minutes. At the end, visitors can sample one of eight $4 pints while noshing on local takeout from a nearby Vietnamese sandwich shop or a pizzeria. The on-tap beer is definitely the highlight of the tour, but a close second is trendspotting in Williamsburg, Brooklyn, which is ground zero for hipsters donning the latest in ironic dress.

Like the Brooklyn Brewery, each craft brewery on our list has its own distinctive style. Magic Hat in South Burlington, Vt., calls its beers “elixirs” and visitors tour the “artifactory”; the Frederick Md.-based Flying Dog brewery treats lucky visitors to free barbecue when the staff feels like grilling; and Stone Brewing in San Diego caters to outdoors types and gourmands with a boulder garden and dishes like almond-crusted tilapia and barbecue duck tacos.
International BreweriesWhile American craft breweries are defining the trend in celebrating great beer, many European breweries long ago set the standard.

“The beer culture in Europe is unbelievable,” says Brian Sudano, managing director for the Beverage Marketing Corporation, a consulting and research firm. Sudano recommends Dusseldorf, Germany for its concentration of brewpubs, but says there are countless international spots for quality beer experiences.

Though Guinness has been a large-scale brewer for nearly a century, its facilities in Dublin are a destination for beer lovers around the world. The granddaddy of breweries stopped receiving visitors in 1972 when it was closed to the public for health and safety reasons. Instead, visitors tour Guinness’ storehouse, a seven-story building dedicated to different aspects of the beer-making and tasting.

In Switzerland, Jan Lichota of the trade association Brewers of Europe suggests Monsteiner Bier. High in the Swiss Alps, this brewery offers no fewer than nine unique beer-tasting opportunities, including a train ride and Nordic walking. These excursions end with a tour of the brewery, a tasting, or both.

Chimay, a monastery of Trappist monks that has been brewing since 1850, is an excellent choice in Belgium. Though visitors can’t tour the brewery, they are allowed to walk through the abbey gardens and church. Afterward, they can head to L’Auberge de Poteaupre, an old school turned restaurant-brasserie where Chimay beers are on tap.

Your choices are not limited to Europe, either. The Kiuchi brewery in Ibaraki, Japan, caters to budding beer-makers with a personal lesson in devising a recipe, measuring malts, mashing and other techniques. The final product takes three weeks to ferment and can be shipped to any address within the country. While there, you can try the brewery’s White Ale, Red Rice Ale or Sweet Stout.

Look for more of these opportunities as craft brewers find bigger audiences.
“It’s starting to happen in all parts of the world because people are sick of the same choices,” says Sudano. “As you travel around the world, you’ll find different pockets where beer is becoming a boutique industry.”

The state of Beer and Food in America

2008-07-02T08:02:00.000-07:00

From Andy Crouch's BeerScribe:

For Charlie Papazian, founder of the Brewers Association, inspiration struck twice in remarkably similar ways. In the late 1970s, Papazian traveled to London, England, to attend the British Beer Festival. While sampling stouts, porters, and cask conditioned ales from around the United Kingdom, Papazian, an avid home brewer, started thinking about beer in the United States. When Papazian wondered aloud about whether Americans could host a similar festival, famed beer writer Michael Jackson famously quipped, “Yes, but where will you get the beer?” A few years later, Papazian welcomed eight hundred attendees at the first Great American Beer Festival, offering them forty beers from twenty-two breweries.

Fast forward two decades and travel to Italy, where local supporters of the Slow Food movement host several large international events dedicated to “good, clean, and fair food.” Founded in 1986, Slow Food has grown to more than 80,000 members in 120 countries. As part of its mission statement, Slow Food espouses that “everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet.”

The Birth of SAVOR – Pairing American Craft Beer with Fine Food
It was in this environment, while enjoying wine and cheese pairings, that Papazian began wondering again whether such an event could work in the United States, only with beer. The resulting event, SAVOR: An American Craft Beer and Food Experience, was held May 16 and 17 in Washington D.C at the Andrew W. Mellon Auditorium. Tucked just behind the National Museum of American History, just steps from the National Mall, the auditorium provided a fitting and picturesque venue for an event that sought to elevate the public image of beer. Considered one of the finest classical structures in America, the auditorium was placed on the National Registry of Historic Places as part of the Pennsylvania Avenue Historic District on October 15, 1996.

The event served several different purposes for the Brewers Association. SAVOR was the cornerstone event for this year’s American Craft Beer Week, which was held from May 12 to 18. Recognized by Congress in House Resolution 753, the event changed to a week long event in 2006. Celebrated annually, the week gives craft brewers a chance to highlight their industry and to promote their efforts. The event also gave craft brewers an opportunity to step up their legislative efforts on Capitol Hill. The Brewers Association, along with many of its top members, spent more than a week in the nation’s capital, where they attended the National Beer Wholesalers Legislative Conference and met with legislators from several states to press issues important to smaller brewers. As the culmination of their efforts, SAVOR gave craft brewers a chance to showcase their products to congressional staffers, many of whom attended the opening session on Friday night.

Beyond politics and legislation advocacy, the event gave the association the opportunity to raise public and media awareness of craft beer by associating it with upscale food. SAVOR offered its 2100 attendees the chance to taste ninety six craft beers from forty eight breweries from around the country. Each beer was specifically paired with a sweet or savory appetizer selected by the brewery and made by Federal City Caterers.

At eighty five dollars per ticket, the event was not an average beer festival for interested consumers. The price tag, which did not fully cover the association’s expenses for even the food portion of the event, was an area of concern for some brewers and attendees. Beer enthusiasts and well-heeled novices slowly roamed around the auditorium, stopping at the center table for the event’s main supporters, which included the Brooklyn Brewery, the Harpoon Brewery, Rogue Ales, and several others. Smaller breweries from around the country offered an eclectic assortment of beers at crescent shaped tables lining the outside walls.

Late in 2007, the Brewers Association opened a lottery system for the selection of most of the forty eight slots for the event. While SAVOR offered many familiar names, including Avery Brewing Company and Deschutes Brewery, the association also sought to offer geographic diversity from some smaller names. These participants included the Blacfoot River Brewing Company of Helena, Montana, Free State Brewing of Lawrence, Kansas, and Heiner Brau Microbrewery of Covington, Louisiana.

The pairings, which were offered either at an individual brewer’s table or from passing servers, included a number of interesting options. The Sprecher Brewing Company of Milwaukee, Wisconsin, offered its Pub Brown Ale to match pan-seared pilsener sirloin tips with shiitake blue-cheese sauce. Sierra Nevada Brewing Company of Chico, California, suggested its Summerfest Lager and lager steamed Thai turkey and shiitake dumplings. The Stone Brewing Company of Escondido, California, presented its Ruination IPA with either Peking duck purses or Christopher Elbow citrus spiced artisan chocolates.

Despite the initial bumps and hurdles to be expected at a new event, consumer response to SAVOR has been generally positive. In keeping with the general theme of the event, the Brewers Association asked attendees to “dress to impress,” which resulted in some interesting choices by beer enthusiasts, ranging from tuxedos to tuxedo t-shirts. Some attendees felt that the event was overpriced and complained about the relative scarcity of all the advertised pairing by the end of a session. Other attendees believed that SAVOR was underpriced considering the presence of otherwise difficult to find beers and the opportunity to speak with some of the most recognized small brewers in the country.

One clear failure for the event was its SAVOR Salons, a forum in which brewers, journalists, and other beer luminaries spoke in smaller, tutored tasting sessions to attendees. The Brewers Association designed the salons to “deepen ones [sic] appreciation and understanding of beer and food pairings.” The events included brewer Garrett Oliver pairing American artisan cheeses and craft beers, Boston Beer’s Jim Koch discussing how people can get started with beer and food, and Clipper City Brewing’s Hugh Sisson discussing the nuances of pairing beer with seafood from the Chesapeake Bay.

Limited to approximately seventy people by the venue’s tight space, the salons were poorly marked and proved too popular for the auditorium. Originally advertised as first come, first serve, the association quietly switched to a ticket system. As people approached the forum before it was supposed to start, security had to bar their entrance to the room and explain that the salon was unavailable for attendance. The venue’s limitations, combined with the popularity of the offerings and the lack of communication, left many people disappointed by their inability to attend.

Two years of preparing for the event left the staff of the Brewers Association, which is based in Boulder, Colorado, a bit strung out. The economics of the event are challenging and despite its popularity and its utility in promoting and improving the public image of beer among legislators and media on the East Coast, it is unclear whether SAVOR will be repeated next year. The association’s staff has also discussed the possibility of moving the event from the capital to New York City in future years.

Anheuser-Busch Pushes the Concept of Beer and Food
As part of its efforts to promote the public image of beer, Anheuser-Busch has also seen value in reconnecting beer with food. As part of its Here’s to Beer initiative, A-B hired ‘celebrity chef’ Dave Lieberman of The Food Network to host its Beer Connoisseur segment of its website. In this online video section, Lieberman teaches visitors about beer and about pairing foods with beer. The Here’s to Beer website (www.herestobeer.com) offers an excellent tool for consumers to select the best matches for their particular dishes or drinks.

The site allows consumers to pick from dozens upon dozens of entrées, desserts, or cheeses, and the program will then suggest a recommended match, as well as a complementary and a contrasting match. The offered styles are then described in detail and suggest other food pairings. Alternatively, consumers can select the type of beer they are drinking and the program will suggest a suitable dish for pairing.The Here’s to Beer website also leads consumers on an educational tour of food and beer pairings, with storage and pouring techniques and how to start pairing food with beer.

Anheuser-Busch has also taken its food and beer pairings into the real world. During its recent St. Louis Heritage Festival, a second annual event promoting the local brewers of St. Louis, Missouri, Lieberman also hosted a five course beer pairing dinner, along with brewmasters from the city. Lieberman has hosted similar dinners in cities around the country on Anheuser-Busch’s behalf.

Anheuser-Busch also kicked off the year with the release of its own cookbook, appropriately titled, The Anheuser-Busch Cookbook: Great Food Great Beer. Produced in conjunction with Sunset Books and released in January, the softcover book offers 185 recipes for pairing with specific styles of beer. The brewery worked with brewmaster George Reisch and Brent Wertz, executive chef at Anheuser-Busch’s Kingsmill Resort and Spa, to create the pairings. While the book avoids mention of specific brand pairings, opting instead for generalized styles, it does offer an entry level user the opportunity to progress to a new appreciation of the available possibilities.

The recipes include offerings such as Spicy Shrimp Cakes with Corn Salsa, Tuna Ceviche with Cumin and Chile, and Fallen Chocolate Cake with Cherries “Beer is one of the most versatile, moderate alcohol beverages in the world, and pairs well with a range of cuisines by complementing, and not overpowering, complex flavors,” said Wertz in a press release. “Beer adds pizzazz to any menu and with Great Food Great Beer we want to help provide culinary enthusiasts with a fun, creative twist when preparing dishes. As detailed in the book, beer should be paired carefully with the right dish to bring out the best of both.”

The Future of Beer and Food in America
While in the past most Americans have limited their idea of beer and food pairings to American light lagers and burgers, fries, and nachos, the increasing popularity of better beers, combined with the general consumer trend of trading up, has led to a radical shift in the popular perception of beer. Once cast away from the table and relegated only to life near the grill, flavorful beer is pushing forward to once again regain its place. On any given day in any major city around the country, consumers ranging from beer enthusiasts to complete novices can attend a beer dinner led by a brewer or interested restaurateur. Beer and food events can be found in package stores, where store staff or brewery representatives offer cheese and ale pairings.

The opportunities to mix food and beer are only limited by the mind of the creator. When considering possible matches, try matching beers and foods that enhance one another and call specific attention to one or the other’s particular attributes. Consider the aroma, bouquet, and taste of particular beers and the accompanying flavors found in your selected foods. Great pairings need not always blend seamlessly and strongly contrasting selections can also provide an enjoyable and palate expanding experience.

A number of resources exist for individuals, restaurants, or package stores interested in leading friends or consumers on a tasting tour of food and beer. Garrett Oliver of the Brooklyn Brewery published his ‘Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food,’ which takes consumers on an upscale journey through world beers and cuisines. For a more literary experience, Chicago based author Bob Skilnik wrote ‘Beer & Food: An American History,’ beer cook Lucy Saunders released ‘Best of American Beer & Food: Pairing & Cooking with Craft Beer,’

2008 will also see the release of several new volumes related to beer and food, including Fiona and Will Beckett’s ‘An Appetite for Ale: 101 Ways to Enjoy Beer With Food.’ Brewer Sam Calagione and wine writer Marnie Old have published ‘He Said Beer, She Said Wine: Impassioned Food Pairings to Debate and Enjoy – From Burgers to Brie and Beyond.’

–Article appeared in June 2008 issue of Beverage Magazine.

Beer Lovers Make Room for Brews Worth a Wait

2008-06-25T07:55:00.000-07:00

By LUCY BURNINGHAM
Published: June 25, 2008 (NY Times online)

WHEN Matthew VandenBerghe brings home his favorite beers, he doesn’t make room for them in the fridge. He takes them to his beer cellar. It’s a pitch-black basement room that stays 54 degrees year round. Sprayed concrete walls conduct the cool ground temperature while creating a cave-like appearance, and water he has had piped in drips down one side, both adding to the troglodyte effect and keeping the humidity between 60 and 70 percent.

Racks around the ceiling hold a few bottles of wine, but the shelves, which seem carved into the walls, mostly hold hundreds of bottles of beer that ages in the cellar, getting better over time. “Every beer in there you could drink a year from now and it would be great,” said Mr. VandenBerghe, who owns Bottleworks Beer Store and Brouwers Café in Seattle. “But I’m planning to hold some for 20 to 25 years.”

A growing number of Americans practice the art of beer cellaring. In Europe, laying down brews isn’t seen as innovative; many beer stores have sections devoted to vintage beers.
But in the United States, a country with a preference for lagers, which lose flavor over time, most beer drinkers assume fresher means better.

For the most part, they’re right. Most beers were made to be consumed as soon as possible.
But certain types develop desirable flavors over time, like those with a high alcohol content, bottle-conditioned beers with yeast in the bottle, barley wines, lambics, barrel-aged and sour beers and winter ales.

Bill Sysak, a collector known as Dr. Bill among beer fans, boasts a collection that has hovered around 1,000 bottles for the past 20 years. His oldest are 30 to 40 years old, and he’s constantly searching for additions.

Like many collectors, Mr. Sysak operates informal cellars in different parts of his house, using a range of temperatures to control each beer’s aging.

A three-door cooler in his garage stays between 62 and 65 degrees — Mr. Sysak never turns it on — making it ideal for most beers he considers appropriate for aging: barley wines, Imperial stouts, strong ales and lambics.

As some of the lambics reach their peak, Mr. Sysak moves them to a vanity cabinet in a bathroom that fluctuates between 57 and 62 degrees, which slows the aging process.
Beers he’ll serve in the next six months, like India pale ales and lower-alcohol beers, go in cooler refrigerators that will retard aging and preserve freshness.

Others prefer a single space. When Daniel Williams bought a former gold mine west of Boulder, Colo., he knew the building would become his home and the mine tunnel, a dream beer cellar.
“For years I’d been stuffing beers into closets and corners of basements,” he said. “This was a chance to do it right.”

The tunnel, which Mr. Williams calls “rustic but with electricity,” burrows 3,000 feet into the mountain, and the temperature remains at 50 degrees. A natural stream runs through the passageway, introducing humidity into the dry mountain air.

The space now holds 3,000 to 4,000 bottles of beer, most of which have been donated by visiting brewers and friends.

Mr. Williams takes pride in his collection of somewhat obscure Nils Oscar beers from Sweden.
Mr. VandenBerghe says he’s cellared such memorable bottles as the Batch 1 Adam from Hair of the Dog, a 14-year-old ale from Portland, Ore., that’s 10 percent alcohol, and the Trappistes Rochefort 10, a Quadrupel Belgian ale that peaks around age 10.

Like most collectors, Mr. VandenBerghe cellars plenty of lambics, tart Belgian wheat beers that are made with wild yeasts and often fermented with fruit in casks. Over time, lambics become more approachable and less tart.

As a general rule for other varieties of beer, bitterness and dryness from the hops fade as they age, which allows malty characteristics to come to the forefront.

“You have to know your beer,” said Mr. Sysak, a 45-year-old emergency room worker in Orange County. “Even so, they’ll surprise you. Beers you know can heighten and loosen up over time might seem to be fading one year, but will become more vibrant the next.”
Mr. Sysak often finds duds that are corked or overly aged, with skunky, musty or overwhelmingly sour flavors.

“Just like with wine,” he says, “it can be hard to find that perfect moment.”
Recently he drank the last bottle from his 16 cases of the De Dolle Stille Nacht Reserva 2000, a Belgian dark strong ale with 12 percent alcohol.

Other memorable beers are Rodenbach Alexander, a low-alcohol Flanders red ale no longer in production; the 1987 Samichlaus Bier by the Hürlimann brewery in Zurich; and the 1996 Cantillon Kriek lambic, a “musty, funky, sweaty, bread-flavored cherry beer,” Mr. Sysak said.
He’s always searching for Thomas Hardy ales, a rare British barley wine that’s released in limited numbers and considered one of the best vintage beers for collecting.

Mr. Sysak once held a vertical tasting of Thomas Hardy ales from 1968, their first year, through 2004. It was just one of many extravagant tasting parties he has held to educate novices and share his stash with connoisseurs.

Historically, European brewers have been the ones intentionally making beers to be laid down. But increasingly, American craft brewers are doing the same.

Alan Sprints, owner of Hair of the Dog Brewing Company in Portland, Ore., says he opened the brewery 15 years ago to accomplish one specific goal: to create beers that improve with age.
Hair of the Dog’s first release, the Adam, remains a popular choice for cellaring. The next time Mr. Sprints sells an Adam from his first, and now dwindling, batch, he’ll ask $50 for one 12-ounce bottle.

Adam collectors can consult a vintage guide for the beer on the brewery’s web site, a new tool for the collector.

Once, collectors could gauge a vintage’s progress only by opening a bottle. Now, sites such as http://www.ratebeer.com/ and http://www.beeradvocate.com/ list tasting notes from vintage beer collectors.

That knowledge can help preserve the best bottles in an extensive collection. “I had 15 cases of a beer I bought 15 years ago, and now I’m down to the last few amazing bottles,” Mr. Sysak said. “It’s like seeing your child go off to college for the first time. You’re never going to get that moment again.”