We're moving in a couple of weeks AND it's getting warmer outside, so I think I'll spend this weekend clearing out fall and winter beers from our fridge. I think we have a couple of oktoberfests, a christmas ale, a pumpkin lager or two with my name on them.
No, I'm not touching the Pumpkinator.
What will you be drinking?
Friday, March 29, 2013
Thursday, March 28, 2013
Pliny The Elder Rocks...Others, Too
As skeptical as I was about PTE, I gave it a shot. Christie, our most excellent server, was kind enough to bring me a small taster, and BOOM! "I'll have a full pour, please!"
Joe and I shared some fried cheese curds and fried green olives as we sipped PTEs. The appies were a great complement to the smooth citrus hop and sweetness of the beer. So glad I tried it.
To go with our dinner (a delicious red pepper pizza and full-on plate of anti-pasta), Joe and I shared a bomber of Full Sail Bourbon Barrel Imperial Porter (Brewmaster's Reserve). Now THAT's a beer! Rich, roasty, boozy, chocolaty, dark fruity. A terrific beer.
Finally I ordered a Grand Teton XX Bitch Creek (a great little brown ale), and Joe ordered an Elevation Senorita Horchata Imperial Porter. While I enjoyed the Bitch Creek, I'd ordered some vanilla ice cream for dessert, and the two just didn't go together. So Joe switched beers with me. The Horchata was so good with the ice cream, I made myself a little beer float. Yum! I love making a float with beer and ice cream and watch the faces of those around me who have never had the pleasure...pretty amusing. Try it, you'll like it!
Joe and I shared some fried cheese curds and fried green olives as we sipped PTEs. The appies were a great complement to the smooth citrus hop and sweetness of the beer. So glad I tried it.
To go with our dinner (a delicious red pepper pizza and full-on plate of anti-pasta), Joe and I shared a bomber of Full Sail Bourbon Barrel Imperial Porter (Brewmaster's Reserve). Now THAT's a beer! Rich, roasty, boozy, chocolaty, dark fruity. A terrific beer.
Finally I ordered a Grand Teton XX Bitch Creek (a great little brown ale), and Joe ordered an Elevation Senorita Horchata Imperial Porter. While I enjoyed the Bitch Creek, I'd ordered some vanilla ice cream for dessert, and the two just didn't go together. So Joe switched beers with me. The Horchata was so good with the ice cream, I made myself a little beer float. Yum! I love making a float with beer and ice cream and watch the faces of those around me who have never had the pleasure...pretty amusing. Try it, you'll like it!
Wednesday, March 27, 2013
Russian River Tapping at Lucky Pie LoDo
Joe and I are headed to one of our favorite haunts in LoDo this evening - Lucky Pie is hosting a Russian River tap night. The two beers are Pliny the Elder and Sanctification. Neither is one of my favorite styles, and Russian River is notably a California hops forward brewery, but I'm willing to give them at least a taste. God knows Joe can't wait.
Good thing about Lucky Pie is that they have an amazing selection of beer
Good thing about Lucky Pie is that they have an amazing selection of beer
I'm sure I'll be able to find something I like if Russian River disappoints. PLUS LP has awesome food. I'll report back.
Tuesday, March 26, 2013
The Pope of Foam Explains the Science of Beer Brewing
Professor Charlie Bamforth leads a tour of the UC Davis Brewery and
discusses beer brewing. How cool that UC Davis has a brewery? And
some very nice equipment for small scale brewing.
The Pope of Foam Explains the Science of Beer Brewing
If I learned nothing else, he shows great technique for pouring a beer.
I hope you enjoy as much as I did! I would love to sit down and share a pint with Charlie!
The Pope of Foam Explains the Science of Beer Brewing
If I learned nothing else, he shows great technique for pouring a beer.
I hope you enjoy as much as I did! I would love to sit down and share a pint with Charlie!
Punxsutawney Phil, Schmunxsutawney Phil...Time for Spring Beers
Just as I tingle with anticipation for oktoberfest beers, pumpkin ales and rich winter stouts, I am absolutely atwitter about springtime beers.
Maibock or May Bock is a delicious style that is not only brewed specifically for spring, but its aroma and taste are perfect reminders that warmer weather, springtime blossoms and lying about in grassy fields are right around the corner (don't tell the folks in the northeast that...they're already planning a groundhog roasting). Last year at the Big Texas Beer Fest at Fair Park in Dallas, Franconia Brewing Company in McKinney, TX, tapped a cask of their Maibock at their booth...might be the best beer I'd ever had.
Another tasty beer for sping is a regular bock beer. First brewed in 14th century by German brewers in the town of Einbeck. A few centuries later, Munich brewers adapted the style, and, duee to their Bavarian accent, pronounced "Einbeck" as "ein Bock" which translates to a billy goat. The beer became known as "bock." To this day, as a visual pun, a goat often appears on bock labels. This past Sunday I was enjoying a wonderful bock at Wynkoop Brewery here in Denver. True, it was snowing outstide, but the clean caramel and sweet malty taste made me wish I had a chocolate bunny or a couple of peeps to bite into. Even though a bock is a lager beer, it still has enough refreshing qualities to lend itself to warming afternoons...or snowy Sundays.
Maibock or May Bock is a delicious style that is not only brewed specifically for spring, but its aroma and taste are perfect reminders that warmer weather, springtime blossoms and lying about in grassy fields are right around the corner (don't tell the folks in the northeast that...they're already planning a groundhog roasting). Last year at the Big Texas Beer Fest at Fair Park in Dallas, Franconia Brewing Company in McKinney, TX, tapped a cask of their Maibock at their booth...might be the best beer I'd ever had.
Another tasty beer for sping is a regular bock beer. First brewed in 14th century by German brewers in the town of Einbeck. A few centuries later, Munich brewers adapted the style, and, duee to their Bavarian accent, pronounced "Einbeck" as "ein Bock" which translates to a billy goat. The beer became known as "bock." To this day, as a visual pun, a goat often appears on bock labels. This past Sunday I was enjoying a wonderful bock at Wynkoop Brewery here in Denver. True, it was snowing outstide, but the clean caramel and sweet malty taste made me wish I had a chocolate bunny or a couple of peeps to bite into. Even though a bock is a lager beer, it still has enough refreshing qualities to lend itself to warming afternoons...or snowy Sundays.
Then there's the dopplebock. A big, bready, malty beer style that, if done properly, will make you feel like you've eaten a loaf of bread. Munich's Paulaner Friars originally brewed this beer to provide them sustenance while they fasted during Lent (hence, a springtime beer). They called it Salvator. Probably my favorite of this style is Ayinger's Celebrator. Such a big bock, there are little goats hanging around the bottleneck.
So now that it's spring...get out there and suck up some of those delicious springtime beers...and a few chocolate bunnies, to boot.
So now that it's spring...get out there and suck up some of those delicious springtime beers...and a few chocolate bunnies, to boot.
Filtered vs. Unfiltered Beer
This was an entry in my beer of the day calendar:
Filtered vs. Unfiltered Beer
In ancient times, people used straws to drink beer so that they could avoid the sediment at the bottom of the vessel the beer was fermented in. Today, that inconvenience is avoided by filtering beer. The level of filtration may vary from rough (simply removing sediment) to sterile, in which even color and body may be removed.
Unfiltered beers have more nutrients (especially B vitamins), smaller carbonation bubbles, and stronger colors. Filtered beers can add taste and nutrients by reintroducing some yeast particles after filtration.
Some wheat beers and ales are unfiltered, giving them a distinctive cloudy look. The vast majority of beer varieties today are filtered.
So, drink some unfiltered beer for the nutrients ... making it a health drink!
Filtered vs. Unfiltered Beer
In ancient times, people used straws to drink beer so that they could avoid the sediment at the bottom of the vessel the beer was fermented in. Today, that inconvenience is avoided by filtering beer. The level of filtration may vary from rough (simply removing sediment) to sterile, in which even color and body may be removed.
Unfiltered beers have more nutrients (especially B vitamins), smaller carbonation bubbles, and stronger colors. Filtered beers can add taste and nutrients by reintroducing some yeast particles after filtration.
Some wheat beers and ales are unfiltered, giving them a distinctive cloudy look. The vast majority of beer varieties today are filtered.
So, drink some unfiltered beer for the nutrients ... making it a health drink!
Saturday, March 23, 2013
Beer and Its Historic Link to Civilization
Drinking fermented beverages such as beer was a part of
ancient culture that may have led to changes in behavior that
led to exploration, experimentation and creativity.
Beer and Its Historic Link to Civilization
Lets go explore, experiment & create!!
Beer and Its Historic Link to Civilization
Lets go explore, experiment & create!!
Friday, March 22, 2013
Lagunitas Beer Dinner at Lucky Pie
We were the lucky ones! Manager Zach Thomas and Chef Joe Troupe worked with Ian (Ian, sorry I don't recall your last name) from Lagunitas to put out quite a spread for the dinner last night...
Beer Hour
Lagunitas IPA
Amuse-bouche (appetizer)
This little delight was breaded flash-fried beef with some kind of amazing sauce. Tasty, but with the solid IPA, I was really craving something spicy. The IPA is their flagship brew, and while I’m not a hophead, I like this beer because it has a nice malty sweetness that comes through right before the hops pop out at you. It’s a well-balanced beer…still would liked to have had some chips and salsa with it.
Course One
Lagunitas Czech Style Pils
Prosciutto Scotch Egg with Frisee, Crispy Pig Ears, Hollandaise
Yes, I ate a pig’s ear. One. It was sort of bacony, but had an extra layer of – what I can only imagine was – cartilage. (A little on the eewww side.) The egg was yummy: a hard-boiled egg wrapped in prosciutto, breaded and fried. It was a good pairing with the Pils. This beer is clean and crisp. It doesn’t have the bite of a Pilsner Urquell or a German-style pils. It’s even – start to finish. Very drinkable.
Course Two
Lagunitas Little Sumpin’ Sumpin’
Chili Poached Cod, Bacon Dashi, Beech Mushroom
Now we’re talking. This course came in a bowl presenting a twinkie-sized piece of chili-blackened cod resting in a spicy dashi (broth), featuring bacon and mushrooms. It was a perfect paring for the beer. Little Sumpin’ Sumpin’ is a pale wheat ale…but it doesn’t have the clove/bubble gum haziness of a typical wheat beer. Instead, there’s a blast of citrus in the aroma (orange and pineapple), along with a touch of bread and sweetness, and clean caramel. A lovely little sumpin’ sumpin’.
Course Three
Lagunitas Brandy Barrell-Aged Imperial Stout
Braised Short Rib en croûte (wrapped in pastry) w/Gorgonzola and Wilted Spinach
This course was absolutely delicious. The short rib was melt-in-your mouth good. And the pastry was flaky and extra buttery; it served as a perfect plate for the strong gorgonzola. The Imperial Stout was sweet and warming with alcohol. Loads of dark fruit: cherries, prunes, and raisins. It totally stood up to the cheese and complemented the rich beef, as well.
Course Four
Lagunitas 2010 Olde Gnarly Wine
Sticky Date Pudding with Almond Brittle
I don’t always eat dates, but when I do, I want them to be in sticky pudding with almond brittle. This was a great choice for dessert as it wasn’t too sweet and didn’t compete with the sweetness of the barley wine. The 2010 vintage was most excellent. The complex flavors were soft and well blended. I placed my hand over the top of the glass and swirled the last few sips around a bit. Lifting my thumb, I stuck my nose into the glass and inhaled. The sinus-clearing, candied aroma made its way to my extremities and invited me to savor the last drops. Gladly.
Beer Hour
Lagunitas IPA
Amuse-bouche (appetizer)
This little delight was breaded flash-fried beef with some kind of amazing sauce. Tasty, but with the solid IPA, I was really craving something spicy. The IPA is their flagship brew, and while I’m not a hophead, I like this beer because it has a nice malty sweetness that comes through right before the hops pop out at you. It’s a well-balanced beer…still would liked to have had some chips and salsa with it.
Course One
Lagunitas Czech Style Pils
Prosciutto Scotch Egg with Frisee, Crispy Pig Ears, Hollandaise
Yes, I ate a pig’s ear. One. It was sort of bacony, but had an extra layer of – what I can only imagine was – cartilage. (A little on the eewww side.) The egg was yummy: a hard-boiled egg wrapped in prosciutto, breaded and fried. It was a good pairing with the Pils. This beer is clean and crisp. It doesn’t have the bite of a Pilsner Urquell or a German-style pils. It’s even – start to finish. Very drinkable.
Course Two
Lagunitas Little Sumpin’ Sumpin’
Chili Poached Cod, Bacon Dashi, Beech Mushroom
Now we’re talking. This course came in a bowl presenting a twinkie-sized piece of chili-blackened cod resting in a spicy dashi (broth), featuring bacon and mushrooms. It was a perfect paring for the beer. Little Sumpin’ Sumpin’ is a pale wheat ale…but it doesn’t have the clove/bubble gum haziness of a typical wheat beer. Instead, there’s a blast of citrus in the aroma (orange and pineapple), along with a touch of bread and sweetness, and clean caramel. A lovely little sumpin’ sumpin’.
Course Three
Lagunitas Brandy Barrell-Aged Imperial Stout
Braised Short Rib en croûte (wrapped in pastry) w/Gorgonzola and Wilted Spinach
This course was absolutely delicious. The short rib was melt-in-your mouth good. And the pastry was flaky and extra buttery; it served as a perfect plate for the strong gorgonzola. The Imperial Stout was sweet and warming with alcohol. Loads of dark fruit: cherries, prunes, and raisins. It totally stood up to the cheese and complemented the rich beef, as well.
Course Four
Lagunitas 2010 Olde Gnarly Wine
Sticky Date Pudding with Almond Brittle
I don’t always eat dates, but when I do, I want them to be in sticky pudding with almond brittle. This was a great choice for dessert as it wasn’t too sweet and didn’t compete with the sweetness of the barley wine. The 2010 vintage was most excellent. The complex flavors were soft and well blended. I placed my hand over the top of the glass and swirled the last few sips around a bit. Lifting my thumb, I stuck my nose into the glass and inhaled. The sinus-clearing, candied aroma made its way to my extremities and invited me to savor the last drops. Gladly.
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