Here is the (simplistic) label we designed for this batch:
Yesterday (Monday, February 1, 2011) we cracked the last 1 liter bottle of beer that we had filled. It was not completely filled like the others so it makes a good choice for the first taste test. We popped it open – and I mean popped. I pushed the swing top lid and a very loud pop resulted. Good sign that we got it carbonated.
The beer poured beautifully with just over one finger of head. So far so good.
As we took our initial smells we both agreed that there was a bit of a funky aroma going on with this beer. I am too inexperienced at home brewing to know exactly what or why this is. I have a suspicion that it is just because our beer is still so green and needs to bottle condition a few more weeks.
It has been in the bottle for about 2 weeks and our understanding is that it is thought to be best to wait 1 month before drinking it. Hopefully over the next little while the aroma mellows out to something more pleasing.
As for the taste…it was green but very good. The weird smell was definitely not in the taste of the beer. It is still young but was quite tasty. I can already see that our adaptation of this kit from a Cream Ale to a Northern English Brown Ale has been successful. I hope some more complexity develops in the flavors but as it is now it is already clearly the style we were going for.
We each downed just under a pints worth and were left satisfied with our efforts and hopeful for the remaining 21 liters.
I’ll post pictures next time I open one up.
What I want to do with this article is delve into what the current beer industry and beer scene in Canada and the United States looks like and what some recent and not-so-recent events have done to get us here.
The simple truth is that our countries, compared to European countries, are adolescents in terms of National history but even more so when it comes to beer. The history behind beer and other alcoholic beverages in North America has a profound and pervasive effect on the beer we can easily obtain at our local liquor stores.
I want to get into the difference between macro breweries, micro breweries, and craft breweries and discuss how they simultaneously produce the same product (i.e. beer) but entirely different products. This will touch on issues of economics, greed, corporate responsibilities, and passion for beer. (more…)
If you have started to get into the craft beer scene you have probably started to read various sources of beer reviews or ratings. You may be surfing on ratebeer or beeradvocate and have obviously somehow found this blog.
Through these travels you likely have encountered examples of beer that has been aged months up or years. Many beers continue to improve with age.
I know in my reading I have come across numerous instances of this. What confused me was that I would see some beers that were considered to get worse with age. These beers were recommended to be consumed as soon as possible. This actually applies to virtually all mass-produced beers you will find.
This led me to wonder what the difference was and how I could identify beers that would benefit from me purchasing and aging them. Lots of beer aficionados will purchase beer of a particular vintage, sometimes numerous bottles, then leave them to sit for a few years. You may then sample the same beer of different vintages or agings. This is known as a “vertical” tasting. (more…)
My wife and I were in Munich for about 4 days in September of 2009. While there we learned a great deal about the local beer, it’s history, and the beer culture so ingrained in the German state of Bavaria. Munich immediately seized a special place and meaning for me and I continue to be fascinated by all things beer. This has lead me to write this piece to share what I know about beer as it relates to Munich.
While we traveled we took a “Beer and Brewery” tour with a local guide that also taught English classes to the local Bavarians. He would always invite his English class students along on the beer tour to provide them an opportunity to polish up their English and to add an authentic presence to the tour. Not a bad idea in my opinion.
I should note it was these gentleman who informed me that people living in Munich or elsewhere in Bavaria do not often consider themselves “Germans”. They prefer to be called “Bavarians”. I can’t speak to how much of a biased comment this was. This is me in the front and the two Bavarian dudes along for the tour in the back:
I don’t have a specific idea of what I want to write about – so this could get long…click to keep reading
You may have read that I am trying to drink every beer I can out of a book I received that assigns a beer to every day of the year. I am still attempting that; however, my research on the beers is revealing that probably about 10% are available here. That means it would be about 36 beers over the year or 3 a month.
In the meantime I still want to have some other beers and try some new ones. The struggle I am having is that I will continue to buy the same good beer if I don’t have some other method of helping me choose.
I have been categorizing my beer tastings into the BJCP beer categories and have also listed those on a separate page of the blog. I am thinking I will try and get my hands on a beer from each of the styles. This will be a long-term goal as I think some will prove difficult to find.
I like this idea because if I didn’t do this I would likely have a far higher proportion of Stouts and Imperial Stouts (for the winter) and wheat beers (for the summer) on my list.
I started to search each category out on the web and find what the top rated beers in each category are. There are already some categories where it looks like there will be slim pickings.
For example, the Lite American Lager category houses such great (failures) as Miller Lite, Coors Light, Bud Light etc. I actually managed to find some in this category that were rated decent on Ratebeer.com. For example, Bitburger Light got 17 / 100 overall and 95 / 100 in its category (low alocohol). Coors light got zero overall rating and 2 / 100 in its category.
The trouble is only the shitty ones are available here…
I refuse to put those “beverages” on my blog and take them seriously so the Lite American Lager category will have to wait until I find one of the decent ones.
When I reviewed Chatoe Rogue Dirtoir Black Lager recently, I completely forgot to talk about what Chatoe Rogue is and how it relates to Rogue.
Chatoe Rogue is a line of Rogue beers that have been produced using ingredients that Rogue has grown themselves. That means the grains and hops were grown on the farm(s) owned by Rogue.
They label these beers with “GYO” for Grow Your Own which is a movement supporting that very idea.
It all started sometime within the past few years when there was a hop shortage in the market. The brewery was basically ashamed at the thought of telling their brew master, John Maier, to cut back on his hop habit. So, in response, they started growing their own.
The hops were so successful that they expanded into barley.
From the one beer I have had I can say it sure seems to be working!
Pourhouse Bier Bistro
I don’t plan on making this a blog about reviewing pubs or other watering holes but I can’t shake the feeling that I need to air my thoughts on this place. Maybe someone along the way will read it, learn some things, and make some improvements to a pub or restaurant somewhere out there. Maybe even the Pourhouse itself?
Background: On Saturday we went out for a friends birthday and chose to go to the Pourhouse Bier Bistro (www.thepourhouse.ca) on Whyte Ave in Edmonton. We arrived to a moderately busy place with I would guess about 10-20% of the tables available.
It is important to note that this bistro is obviously trying to establish itself as a first-class location for beer connoisseurs in Edmonton. For that, I commend the Pourhose and wish it the best. BUT…this subjects an establishment to a whole new set of standards and expectations from these specialty customers.
On to the nitty gritty.
Abbey beers use traditional recipes for brewing beer and may or may not be associated with an actual Abbey. In Belgium there are some marketing devices in place to help one determine if the beer is actually from an Abbey. The ones that aren’t typical brew the beer of a past abbey under license as the abbey may have ceased brewing sometime in the past.
The types of beer I am interested in discussing are Trappist beers. There are three strict conditions to be considered a Trappist beer:
- the beer must be brewed within a Trappist Abbey;
- the brewing must occur under the supervision and responsibility of Cistercian monks; and
- the majority of the revenue must be dedicated to charitable work.
This, to me, is a very intriguing list. Pair that with the fact that any beer geek can tell you that authentic Trappist beer are consistently some of the absolute best brews attainable…anywhere, and you have a very interesting conversation.
Take another read through that list and answer me something: how many other beer producers you know have any rules even remotely similar to this? All three of these points are going to have a pervasive effect on the beer brewed.
Alright, I have finally found a store in Edmonton that will sell me various beer glassware at reasonable prices. And I mean very reasonable. They are called Russell Foods.
http://www.russellfoods.ca – check their site out.
If they have a location in your city or you are from Edmonton you should pay them a visit. They had a very classy showroom with all glasses on display. I was able to just grab the floor model, bring it to a salesperson, and wait. Then they priced out each glass.
I was able to buy approximately 30 glasses for about $90. Your standard pub glass is $1.25!
To compare, building this order on that Pub Glasses website would have cost about $200 to ship to Canada.
It feels good to finally have found a retailer to fill this need. The only thing I found very odd was that they did not have a respectable wheat beer glass! Very puzzling…
There is a “Cask Night” tonight at a place called Next Act. Details:
8224 – 104th Street (aka just off Whyte and Gateway)
Starts at 6:00 PM and goes until the beer runs out.
Brewery supplying the beer: Alley Kat
This is going to be my first time attending the Cask Night at Next Act but will almost certainly not be the last. I plan to get out an enjoy more of the events in the local beer and pub scene this year. The key is getting in touch with good sources.
These are the type of events that are intentionally not marketed. It is considered a sort of reward for regulars. If that is you – we’ll see you there! I’ll post an update with my after event opinions
If you enjoy beer then we have something in common. I don’t know how you found this site, but you did.
In essence, this site is going to serve as a “beer journal” for me. I plan on writing about anything I feel like that relates to beer. This may include reviews on beers I drink, pictures of beer, information on my home brewing efforts, articles on beer, or links to beer information. Who knows?
For Christmas I received a book called A Beer a Day: 366 Beers to Get You Through the Year.
This is a seriously awesome gift for me. I now have something to look forward to every day of the year – even in a leap year!
I already know I won’t be able to obtain every beer in the book due to the limited selection available in the fine city of Edmonton, Alberta, Canada. I do plan on acquiring every beer I can and drinking it on the intended day. I’ll hopefully remember to photograph the beer and make a post on the general tasting notes and impression.
I’ll likely do something similar for all the other beers I drink along the way.
In 2009 my wife and I spent 7 weeks in Europe spanning August and September. This was so painfully close to Oktoberfest that they were already setting the tents up. Unfortunately, that was as close as we got – besides getting “ein krug” of beer from each of the six approved brewers everywhere we went in Munich.
During our time in Europe I took as many opportunities as I could (while balancing “other” priorities) to sample any and all beers I could find. In a feat of prophetic genius I accurately predicted that I would forget about all these beers if I didn’t have pictures. I endeavored to snap a picture of each new beer. I was not 100% successful but I did get some.
I now have decided that tracking every beer I ever drink should be a priority in my life. Last night this culminated in one of the nerdiest things I have ever done (there have been many). I built a Beer Tracking database in MS Access from scratch.
I have a Management Information Systems Minor which required me to take a couple of courses on databases in University. This is the first time it has proved useful.
So thanks to this nerdgasm I can now add information on Beers, Breweries, Beer Styles and Countries to my database and link them all together. I built it so the flag for the source country of the beer and the beer itself appear as a picture. The fun part is going to be going back through my pictures in Europe and identifying the beers to add to my log.
I haven’t decided if I will go back and add all the beers I can remember. Or if I will only add the ones I drink going forward. Chances are I will add beers I don’t anticipate having the chance to drink again.
I can only imagine anyone reading this is laughing at my expense and making fun of me (I know my wife did). You want to know the funny thing about teasing me about building this? If you are another beer lover reading this…you probably want a blank copy.